KR102104464B1 - Method for manufacturing of meat type soybean and meat type soybean prepared thereby - Google Patents

Abstract

The present invention relates to a method for preparing convenience-type vegetable meat and convenience-type vegetable meat prepared accordingly, (A) treating the tissue soy protein with a proteolytic enzyme; (B) performing a reaction by mixing the tissue soy protein and transglutaminase; (C) heating the tissue soy protein treated with the transglutaminase with superheated steam; (D) heating the tissue soy protein primarily heated with the superheated steam with a grill; And (E) cooling the tissue soy protein secondary heating with the grill; By containing, it is possible to provide a vegetable meat having a similar texture and hardness as the animal meat and excellent functionality.

Description

Method for manufacturing a convenient vegetable patty and a convenient vegetable patty prepared accordingly {Method for manufacturing of meat type soybean and meat type soybean prepared thereby}

The present invention relates to a method of manufacturing a convenient vegetable patty having a similar texture to an animal patty and having excellent functionality, and a convenient vegetable patty prepared accordingly.

Recently, the convenience and diversity of the food culture has been demanded by consumers. Due to the diversification and organization of social life structure, and the increase in working hours and private education, the lifestyle of children and adolescents has also changed significantly. It is showing a change in form.

As a representative example, it is a good example that the development and research of convenience and convenience foods in small packages and home meal replacement (HMR) foods are diverse.

In terms of time, consumption of meat is also forced to accommodate consumer convenience and various needs in the same context.

The human body, except for moisture, is mostly protein, and when the protein is insufficient, various unhealthy symptoms appear.

Compared to animal protein, vegetable protein is a good source of protein, such as lowering cholesterol and preventing atherosclerosis.

Vegetable analogs (meat analogue or meat alternative) can be divided into powder, granular, solid, paste, etc. according to their properties, and puffing protein (or extruded protein) and stirred protein (depending on the protein type and manufacturing method) spun protein).

Vegetable meat made of such vegetable protein has the advantage of being excellent in nutritional value because it can easily absorb moisture and consume protein without cholesterol.

Examples of the vegetable meat include wheat meat and soybean meat, which are made of protein extracted from wheat and soybeans, respectively, to eliminate various disadvantages in animal meat and to enjoy the meat taste.

The soybean meat is a vegetable soybean that has a similar texture and taste to meat using tissue soy protein using protein-organized tissue protein and gluten, a wheat protein. In particular, soy protein contains abundant essential amino acids and is used as a substitute for animal protein because it prevents cholesterol lowering and anticancer effects, osteoporosis, and is cheaper than animal protein.

The vegetable meat does not contain animal fat and does not consume cholesterol or saturated fatty acids, and thus helps prevent cardiovascular disease and lifestyle-related diseases. In addition, the digestion time of vegetable meat is shorter than that of meat, so there is less burden on the stomach and intestines.

However, soy protein and wheat protein have been receiving considerable attention as substitutes for expensive animal protein, but could not completely replace the texture or physical properties of animal protein.

Accordingly, there is a need for a patty using vegetable meat having a similar texture to animal protein (animal meat) and excellent functionality.

Republic of Korea Registered Patent No. 1506939 Republic of Korea Registered Patent No. 1775309

An object of the present invention is to provide a method for manufacturing a convenient vegetable patty having a similar texture to animal meat and having excellent functionality.

In addition, another object of the present invention to provide a convenient vegetable patty prepared according to the method for manufacturing the vegetable patty.

Method for producing a convenient vegetable patty of the present invention for achieving the above object comprises: (A) treating the tissue soy protein with a proteolytic enzyme; (B) performing a reaction by mixing the tissue soy protein and transglutaminase; (C) heating the tissue soy protein treated with the transglutaminase with superheated steam; (D) heating the tissue soy protein primarily heated with the superheated steam with a grill; And (E) cooling the tissue soy protein that is second heated with the grill.

The tissue soy protein in step (A) may be obtained by extruding beans at 70 to 95 ° C. at 400 to 700 rpm with a twin screw extruder.

In the step (A), the proteolytic enzyme can be treated with Bacillus protease (Bacillus protease) or Aspergillus origin protease (Aspergillus oryzae origin protease) at 0.1 to 0.4% by weight.

In step (B), the tissue soy protein and transglutaminase may be mixed in a weight ratio of 1: 0.5 to 3.0.

In step (B), the tissue soy protein and transglutaminase may be mixed to perform incubation at 40 to 50 ° C for 30 to 90 minutes.

Between the steps (A) and (B), the step of hydrating the enzyme-treated tissue soy protein by immersing it in water; And staining the hydrated tissue soy protein.

The salt paper may be tumbled after the salt, nitrite, and sugar are used as a salting agent mixed in a weight ratio of 1: 0.1-0.5: 0.5-1.

The salting agent is contained in 5 to 20 parts by weight based on 100 parts by weight of the tissue soy protein, and the tumbling can be performed in a vacuum.

After adding one or more selected from carrageenan, alginic acid, isolated soy protein and wheat fiber to the salted tissue soy protein, it can be left at 23 to 27 ° C. for 30 to 90 minutes.

 The additive may be contained in 1 to 20 parts by weight based on 100 parts by weight of the tissue soy protein salted.

Between the steps (C) and (D), the method may further include smoking the tissue soy protein primarily heated with the superheated steam.

In the step (C), the oven temperature of the superheated steam may be 240 to 320 ° C, and the steam temperature may be 310 to 380 ° C.

In step (C), the time for heating with superheated steam may be 20 to 50 seconds.

The second heating in step (D) may be performed for 10 to 30 seconds at a grill temperature of 130 to 200 ° C.

In addition, the convenient vegetable patty of the present invention for achieving the other object described above may be prepared according to the above manufacturing method.

In addition, the burger of the present invention for achieving the other object described above may contain the vegetable patty.

The convenient vegetable meat of the present invention has a similar texture to the animal patty, has a chewy and soft texture, and has excellent flavor. Therefore, the convenient vegetable patty of the present invention has high potential for industrial use in the food field.

The present invention relates to a method for manufacturing a convenient vegetable patty having similar texture and texture to an animal patty and having excellent functionality, and a convenient vegetable patty prepared accordingly.

In particular, the present invention is characterized by treating tissue soy protein with a proteolytic enzyme and treating it with transglutaminase.

The vegetable patty of the present invention is manufactured using soybean, and means soybean meat patty.

Hereinafter, the present invention will be described in detail.

The method for preparing a convenient vegetable patty of the present invention comprises the steps of: (A) treating a tissue soy protein with a proteolytic enzyme; (B) performing a reaction by mixing the enzyme-treated tissue soy protein and transglutaminase; (C) heating the tissue soy protein treated with the transglutaminase with superheated steam; (D) heating the tissue soy protein primarily heated with the superheated steam with a grill; And (E) cooling the tissue-heated soy protein secondary to the grill.

In addition, between steps (A) and (B), (A1) the step of hydrating the enzyme-treated tissue soy protein by immersion in water; And (A2) may further comprise the step of salinizing the hydrated tissue soy protein; Between steps (C) and (D), (C1) may further include the step of smoking the tissue soy protein first heated with the superheated steam.

First, in step (A), the tissue soy protein is treated with a proteolytic enzyme.

The tissue soy protein is obtained by extruding beans at 400 to 700 rpm at 70 to 95 ° C. with a twin-screw extruder, and when crushing the beans to a range outside the temperature and speed, physical properties such as texture may be deteriorated.

The present invention treats tissue soy protein with a proteolytic enzyme and then reacts with transglutaminase (TG) to improve the flavor and chewyness and hardness similar to normal animal meat. At this time, if the process of transglutaminase (TG) is not performed, it is not preferable because texture such as chewiness and hardness is lowered compared to the case of treatment with transglutaminase (TG) and bitter taste may occur.

As the proteolytic enzyme, Bacillus protease or Aspergillus oryzae origin protease is used. In the present invention, using only one type of proteolytic enzyme is superior to that of using two types. If, after hydrolysis using two kinds of enzymes to carry out the reaction with transglutaminase (TG), texture such as chewiness and hardness may be significantly reduced.

The proteolytic enzyme is added in an amount of 0.1 to 0.4% by weight, preferably 0.2 to 0.3% by weight. When the content of the proteolytic enzyme is less than the lower limit, a texture similar to that of animal meat may not be secured. When the content of the proteolytic enzyme is lower than the upper limit, the amount of heating loss may increase and the chromaticity may decrease.

Next, in the step (A1), the enzyme-treated tissue soy protein is immersed in water to hydrate.

The temperature of the water is 23 to 27 ° C, and when the temperature of the water is less than the lower limit, hydration is not performed well, and in the case of the excess, the hardness of the tissue soy protein may be lowered. In addition, when the hydration time is too short or long, since the hydration may not be sufficient and the hardness may not be good, the hydration time is 15 to 30 minutes.

In addition, for ease of processing, the tissue soy protein may be added to a mesh screen and then hydrated as it is, and by lifting the mesh net after hydration, the hassle of removing water from the tissue soy protein can be eliminated.

Next, in the step (A2), the hydrated tissue soy protein is dehydrated and pulverized, and then a salting agent is added to the pulverized material to be stained and then tumbled.

The anti-inflammatory agent penetrates between proteins of the tissue soy protein to remove the rough texture of the tissue soy protein to have a soft and excellent hardness.

The salting agent is salt, nitrite and sugar in a weight ratio of 1: 0.1-0.5: 0.5-1, preferably salt, nitrite and sugar in a weight ratio of 1: 0.1-0.2: 0.6-0.7. When the content of nitrite and sugar based on the salt is less than the lower limit, chewiness and hardness may be lowered, and when the content is more than the upper limit, bitter taste and flavor may be lowered.

The salting agent is contained in 5 to 20 parts by weight based on 100 parts by weight of the tissue soy protein. When the content of the dyeing agent is less than the lower limit, the texture may be deteriorated, and when it exceeds the upper limit, the flavor may be lowered.

The salted tissue soy protein is tumbling so that the injected salt agent is well mixed with the tissue soy protein, so that the salted agent can be evenly distributed over the tissue soy protein.

By tumbling (rotational rolling, rotating mixing) the tissue soy protein stained with a tumbler 50 to 200 times, the tissue soy protein is sufficiently rubbed to distribute the salting agent evenly over the tissue soy protein. The tumbling can be performed in a normal state rather than a vacuum state.

The tissue soy protein stained with the tumbler can be tumbled for 50 to 70 minutes. Preferably, the tumble can be performed in the order of 20 to 30 minutes clockwise, 10 minutes to stop, and 20 to 30 minutes clockwise. If there is no stoppage time in the middle as described above, the texture of the stained tissue soy protein may be reduced.

The tumbled tissue soy protein may be added to one or more selected from carrageenan, alginic acid, isolated soy protein, and wheat dietary fiber to stand for 30 to 90 minutes at 23 to 27 ° C.

The additive may be added to the tissue soy protein to enhance binding power. The additive is contained in an amount of 20 to 100 parts by weight, preferably 20 to 90 parts by weight with respect to 100 parts by weight of the salted tissue soy protein. If the content of the additive is less than the lower limit, the binding force is lowered, the texture may be lowered, and the functionality may be lowered than the upper limit.

In addition, when the temperature and time for leaving the additive after the addition is out of the above range, the binding force between tissue soy protein may be lowered compared to the case where the reaction is performed within the above range, thereby deteriorating the texture.

However, since the binding power of the tissue soy protein cannot be raised to an appropriate level or more with the additive alone, a process of treating with transglutaminase is performed.

Next, in the step (B), the enzyme-treated tissue soy protein and transglutaminase are mixed to perform a reaction to further increase binding power, lower heating loss, and have chewability and hardness similar to animal meat.

The enzyme-treated tissue soy protein and transglutaminase are mixed at a weight ratio of 1: 0.5 to 3.0, preferably at a weight ratio of 1: 1 to 1.5. When the content of transglutaminase is less than the lower limit based on the tissue soy protein, the heating loss may be high and the physical properties may be deteriorated. If it exceeds the upper limit, hardness and functionality may be deteriorated.

After the transglutaminase is added to the tissue soy protein, the enzyme is incubated at 40 to 50 ° C, preferably 45 to 50 ° C for 30 to 90 minutes, preferably 50 to 80 minutes for enzyme activity. If the incubation temperature and time are less than the lower limit, the binding strength may decrease and the heating loss may decrease, and if it exceeds the upper limit, the functionality may deteriorate.

The tissue soy protein treated with the transglutaminase can be molded to produce a desired shape.

Next, in step (C), the tissue soy protein treated with transglutaminase is first heated with superheated steam to harden the tissue soy protein more hardly and to prevent the heating loss from deteriorating. Sterilize all the bacteria contained in.

Heating the tissue soy protein with superheated steam is performed in a super rapid superheated steam apparatus (SHS). In addition, the tissue soy protein is placed in a tray of a super rapid superheated steam apparatus (SHS) and heated with superheated steam to cook evenly to the inside of the tissue soy protein and harden at the same time.

 The time for heating the tissue soy protein with superheated steam is 20 to 50 seconds, preferably 30 to 40 seconds. When the time for heating with superheated steam is less than the lower limit, it does not harden and thus has poor chewiness and hardness, and if it exceeds the upper limit, the tissue soy protein may be deteriorated.

In addition, the oven temperature of the superheated steam is 240 to 320 ° C, and the steam temperature is 310 to 380 ° C. If the oven temperature and steam temperature of the superheated steam is less than the above lower limit, it is not hardened and the chewability and hardness are not excellent, and if it exceeds the upper limit, the hardness is too hard and the vegetable patty may be hard and the tissue soy protein may be deteriorated. have.

According to the present invention, in the case of heat treatment with steam of 310 to 380 ° C. without being treated with superheated steam of the super rapid superheated steam apparatus (SHS), chewiness and hardness may be reduced.

The tissue soy protein first heated in superheated steam in step (C) may be smoked by a warming method of 30 to 45 ° C, preferably 35 to 40 ° C.

By heating the primary heated raw meat at 35 to 40 ° C. for 20 to 50 minutes, the hardness can be firmed and the flavor can be improved.

Next, in the step (D), the tissue soy protein processed in the step (E) is secondarily heated with a pre-heated grill to further ripen the surface of the tissue soy protein to improve flavor and enhance chewability.

The temperature of the preheated grill is 130 to 200 ° C, preferably 150 to 200 ° C; The heating time by placing the tissue soy protein on the grill is 10 to 30 seconds, preferably 10 to 15 seconds. When the temperature and heating time of the grill are less than the lower limit, the hardness may be deteriorated when stored for a long time, and when it exceeds the upper limit, the tissue soy protein may be deteriorated.

The present invention improves hardness and flavor by performing primary heating with a grill after primary heating with superheated steam. Superheated steam alone, grill alone, boiled by heating method, pan heating, microwave heating, infrared heating, etc. In the case of using the method, the hardness may be lowered and the flavor may be lowered.

Next, in the step (E), the tissue soy protein secondarily heated with the grill is cooled at 1 to 5 ° C, and then stored at -1 to 3 ° C to prepare a convenient vegetable patty.

Hereinafter, a preferred embodiment is provided to help the understanding of the present invention, but the following examples are merely illustrative of the present invention, and it is apparent to those skilled in the art that various changes and modifications are possible within the scope and technical scope of the present invention. It is no wonder that such variations and modifications fall within the scope of the appended claims.

Example 1.

The beans were extruded at a rate of 500 rpm at 85 ° C. with a twin-screw extruder to obtain tissue soy protein, and then the tissue soy protein (99.7 wt%) and distilled water were mixed at a weight ratio of 1: 7 to raise the temperature to 50 ° C., and then Bacillus. Protease ( Bacillus protease ) 0.3% by weight was mixed and treated for 20 minutes, and immediately after treatment, heat treatment was performed at 85 ° C for 10 minutes to inactivate the enzyme. The enzyme-treated tissue soy protein is immersed in water at 25 ° C. for 20 minutes to hydrate, dehydrate and pulverize. Weight ratio) was added and tumbling by adding 10 parts by weight, followed by adding 22 parts by weight of carrageenan, 22 parts by weight of alginic acid, 22 parts by weight of separated soy protein and 22 parts by weight of wheat dietary fiber, and allowed to stand at 25 ° C for 60 minutes.

The salted tissue soy protein and transglutaminase 1: 1.3 are mixed in a weight ratio, incubated at 40 ° C. for 60 minutes, and then molded into an ultra-rapid superheated steam apparatus (SHS, oven temperature: 280 ° C., steam temperature 350 ° C.). Primary heating for 30 seconds, smoking for 30 minutes at 35 ° C, then heating for 2 seconds on a grill preheated to 160 ° C, cooling at 4 ° C, packaging, and refrigeration at -1 to 0 ° C for convenient vegetable hamburger Patties were prepared.

Comparative Example 1. Two types of proteolytic enzymes_transglutaminase (TG) omitted

The synthesis was carried out as Example 1, Bacillus protease (Bacillus protease) 0.3% by weight instead of the Bacillus protease (Bacillus protease) 0.15% by weight and duck material origin protease (Aspergillus oryzae origin protease) using a mixture of an enzyme mixture of 0.15% by weight And omitting the process of transglutaminase to prepare a convenient vegetable hamburger patty.

Comparative Example 2. Use of two proteolytic enzymes + transglutaminase (TG)

The synthesis was carried out as Example 1, Bacillus protease (Bacillus protease) 0.3% by weight instead of the Bacillus protease (Bacillus protease) 0.15% by weight and duck material origin protease (Aspergillus oryzae origin protease) using a mixture of an enzyme mixture of 0.15% by weight To prepare a vegetable hamburger patty.

Comparative Example 3. Guar gum use

It was carried out in the same manner as in Example 1, using a guar gum instead of transglutaminase to prepare a vegetable hamburger patty.

Comparative Example 4. Use of konjac

It was carried out in the same manner as in Example 1, but using a konjac instead of transglutaminase, a vegetable hamburger patty was prepared.

Comparative Example 5. Using Pactin

A vegetable burger patty was prepared in the same manner as in Example 1, using pactin instead of transglutaminase.

Comparative Example 6. Using cellulose

The same procedure as in Example 1 was carried out, but instead of transglutaminase, cellulose was used to prepare a vegetable hamburger patty.

Comparative Example 7. SHS omitted

The same procedure as in Example 1 was performed, but the process of primary heating with an ultra-fast superheated steam apparatus (SHS, oven temperature: 280 ° C, steam temperature 350 ° C) was omitted to prepare a vegetable hamburger patty.

<Test Example>

The vegetable vegetable hamburger patties prepared and stored in the above Examples and Comparative Examples were reheated in a microwave oven for 3 minutes and used as samples.

Test Example 1. Measurement of pH and heating loss

1-1. pH measurement: After mixing 5 g of vegetable patties of Example and Comparative Examples reheated in a microwave oven and 45 ml of distilled water, homogenize for 5 seconds with a blender (commercial blender, Waring, USA), precipitate solids, and then take a supernatant to obtain a pH meter ( 13-620-530A, Accumet, Malaysia), all of which were repeated 3 times to obtain an average value.

1-2. Loss of heating (%): The weight was measured before heating with superheated steam, and the weight of the sample was measured until heating to the grill, and calculated as a percentage of the weight of the sample before heating.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 pH 6.73 6.70 6.25 6.48 6.48 6.36 6.39 6.01 Heating loss (%) 10.33 ± 1.90 10.56 ± 1.84 11.59 ± 0.98 11.75 ± 2.21 11.95 ± 1.93 12.44 ± 1.85 12.63 ± 2.03 12.91 ± 1.48

As shown in Table 1 above, the pH of the vegetable hamburger patties prepared according to Example 1 of the present invention is maintained higher than that of Comparative Examples 1 to 7, which means that the protein solubility of the hamburger patties is increased and softened.

In addition, the hamburger patties prepared according to Example 1 were confirmed to have a lower heating loss compared to Comparative Examples 1 to 7.

Test example  2. diameter  Reduction, thickness reduction and Shrinkage  Measure

2-1. Diameter reduction rate (%): The diameter was measured before heating with superheated steam, and the diameter of the sample after heating to the grill heating was measured, and calculated as a percentage of the diameter of the sample before heating.

2-2. Thickness reduction rate (%): The thickness was measured before heating with superheated steam, and the thickness of the sample after heating to the grill heating was measured, and calculated as a percentage of the thickness of the sample before heating.

2-3. Shrinkage (%): The shrinkage of the sample was measured before heating to superheated steam and after heating to grill heating.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Diameter reduction 8.83 9.21 10.45 9.37 10.31 10.87 11.39 11.61 Thickness reduction 4.72 5.30 6.94 5.67 6.86 6.74 6.65 7.01 Shrinkage 8.25 8.91 10.48 9.85 10.11 10.15 10.59 11.43

As shown in Table 2 above, it was confirmed that the vegetable hamburger patties prepared according to Example 1 of the present invention had less shrinkage than the hamburger patties prepared in Comparative Examples 1 to 7.

Test Example 3. Measurement of texture

The hardness, elasticity, cohesiveness, gummability, and chewability of hamburger patties reheated in a microwave oven were measured using a Texture Analysis XT-Plus instrument, and the probe was SMSP / 25φ. Did. The specific measurement conditions are as follows.

<TA Setting>

-Pre-Test Speed 5.0 mm / sec

-Test Speed 1.0 mm / sec

-Post-Test Speed 1.0 mm / sec

-Target Mode Strain

-Strain 30%

-Time 2 sec

-Trigger Type (Auto)

-Trigger Force 5.0g

-Tare Mode Auto

-AD. Option (AD) Option On

-TA Calibrate-Height

-Return Distance 30 mm

-Return Speed 10 mm / sec

-Contact Force 1

-Sample size (Sample Size) was measured by the 20 * 20 * 20 mm method, and the measured values are shown in Table 3 below.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Hardness 11.12 10.56 8.12 10.43 9.35 9.20 9.48 8.16 Shout 0.87 0.86 0.62 0.84 0.76 0.77 0.76 0.60 Cohesiveness 0.55 0.46 0.31 0.41 0.38 0.37 0.40 0.32 Sword 5781.35 5216.44 3125.18 5206.28 4365.18 4489.11 4216.08 3006.18 Chewiness 4612.09 4105.28 2002.46 4029.19 3569.44 3715.08 3352.43 2126.55

As shown in Table 3 above, it was confirmed that the vegetable hamburger patties prepared according to Example 1 of the present invention have significantly higher hardness, gumminess and chewability than the vegetable hamburger patties prepared in Comparative Examples 1 to 7. These figures are similar to animal meat (burger and patty with a mixture of beef and pork).

On the other hand, in Comparative Examples 1 to 7, Comparative Example 1 was superior to the other group, but it was confirmed that the texture was superior to that of Example 1.

Usually, meat made of tissue soy protein has low chewiness and hardness, and thus has less preference due to differences in texture and texture of animal meat, but it was confirmed that the vegetable hamburger patties of the present invention have excellent texture.

Test Example 4. Sensory test

After reheating the vegetable hamburger patties prepared in Examples and Comparative Examples in a microwave oven, they were sampled by 10 professional panels and then subjected to sensory tests using a 9-point scale method to obtain the average values, which are shown in Table 4 below.

-Appearance, flavor, softness, succulent, comprehensive preference: 1 point = very bad, 9 points = very good

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Exterior 7.63 7.41 7.32 7.38 7.25 7.25 7.25 7.18 zest 6.38 6.21 5.98 6.25 6.25 6.25 6.25 5.51 Soft 6.88 6.61 6.02 6.50 6.63 6.50 6.25 6.09 Succulent 7.50 6.92 6.28 6.75 6.75 6.75 6.75 6.20 Comprehensive preference 8.13 7.43 5.79 6.63 6.13 6.13 6.25 5.50

As shown in Table 4 above, the vegetable hamburger patties prepared according to Example 1 of the present invention were all superior in appearance, flavor, softness, succulent, and overall preference compared to the vegetable hamburger patties prepared in Comparative Examples 1 to 7. I did it.

Claims (16)

(A) treating the tissue soy protein with a proteolytic enzyme;
(B) performing a reaction by mixing the enzyme-treated tissue soy protein and transglutaminase;
(C) heating the tissue soy protein treated with the transglutaminase with superheated steam; And
(D) secondary heating the tissue soy protein first heated with the superheated steam;
In the step (C), the oven temperature of the superheated steam is 240 to 320 ° C, and the steam temperature is 310 to 380 ° C. According to claim 1, After the step (D), (E) cooling the secondary heated tissue soy protein; method of manufacturing a vegetable patty further comprising. The method according to claim 1, wherein the tissue soy protein in the step (A) is obtained by extruding beans at 70 to 95 ° C. at 400 to 700 rpm with a twin screw extruder. The method of claim 1, wherein in the (A) step proteolytic enzyme, characterized in that for processing the Bacillus protease (Bacillus protease), or Aspergillus peogil Russ duck material origin protease (Aspergillus oryzae origin protease) 0.1 to 0.4% by weight Method of manufacturing vegetable patties. The method of claim 1, wherein in step (B), the method for producing a vegetable patty is characterized in that the tissue soy protein and transglutaminase are mixed at a weight ratio of 1: 0.5 to 3.0. The method according to claim 1, wherein in step (B), the tissue soy protein and the transglutaminase are mixed and incubated at 40 to 50 ° C for 30 to 90 minutes. According to claim 1, Between the steps (A) and (B), the step of hydrating the enzyme-treated tissue soy protein by immersion in water; And Method of producing a vegetable patty, characterized in that it further comprises the step of staining the hydrated tissue soy protein. The method of claim 7, wherein the salt paper is tumbled after the salt, nitrite and sugar are mixed with a salting agent mixed in a weight ratio of 1: 0.1-0.5: 0.5-1. The method of claim 8, wherein the salting agent is contained in 5 to 20 parts by weight based on 100 parts by weight of the tissue soy protein, and the tumbling is performed in a vacuum state. According to claim 7, characterized in that after the addition of one or more selected from the additive consisting of carrageenan, alginic acid, isolated soy protein and wheat dietary fiber to the salted tissue soy protein is left to stand for 30 to 90 minutes at 23 to 27 ℃ Method for producing vegetable patty. According to claim 1, Between the step (C) and (D), the method of manufacturing a vegetable patty, characterized in that it further comprises the step of smoking the tissue soy protein primarily heated with the superheated steam. delete The method of claim 1, wherein the heating time in superheated steam in step (C) is 20 to 50 seconds. The method of claim 1, wherein in the step (D), the second heating is performed using a grill, and is performed at a grill temperature of 130 to 200 ° C. for 10 to 30 seconds. A vegetable patty prepared according to the method of claim 1. A hamburger containing the vegetable patty of claim 15.