KR20010106549A - A Composition for Artificial Meat From Wheat - Google Patents

Abstract

Composite material spring modules (16) and methods of manufacture are described having a fiber reinforced composite material spring body (32) with attachment fittings (34, 36) integrally formed about the spring body (32). The attachment fittings (34, 36) are molded of a flexible material which dynamically responds to changes in the shape of the spring body (32) upon deflection. Integral formation of the fittings (34, 36) with the spring body (32) provides a unified single piece module which is readily attachable to any structure where spring support is desired. The composite material spring modules (16) are described as a mattress foundation (10), by attachment to high and low profile frames (12) and to an overlying grid (14). Methods of manufacture of the composite material spring modules (16) with integrally formed attachment fittings (34, 36) are described. Methods of assembly of flexible weight bearing structures such as mattress foundations (10) using the composite material spring modules (16) are also described.

Description

A composition for artificial meat from wheat

The present invention relates to a gluten-based wheat meat composition, and more particularly, by providing a composition consisting of additives such as gluten, soybean, onion, red beet, soy, and peanuts to provide vegetable meat that can replace animal meat. It is effective in preventing adult diseases caused by cholesterol, etc., and can be cooked and tasted in various ways to those who prefer vegetarians, thereby contributing to national health.

With the spread of vegetarian culture, more and more people refuse to eat meat, and along with this, the demand for foods with nutrients and flavors that can replace meat is increasing. The most common reason people insist on being vegetarian is health. The 'New Start Movement', which became popular in the late 80s, gave people a sense of the health of vegetarianism, and attempted to prevent and fix incurable diseases such as cancer and diabetes, which modern medicine cannot give a definite answer. It is established as a flow.

In addition, more people are approaching vegetarianism more religiously, ethically, and ideologically than just healthy food. According to this trend, a variety of vegetarian recipes have been developed to suit the taste, and among them, foods based on gluten separated from flour are gaining popularity.

In general, the active gluten obtained from wheat flour is elastic and tough, similar to beef. There was a lot of trouble. In order to solve such a problem, Korean Patent Nos. 1831, 3306, and 4749 use artificial meats by the method of processing by using Rard, blood, and blood. Although they also show that they can be used as an animal, they also use ingredients obtained from animals, so they not only give rejection to those who insist on pure vegetarian diet, but also have a complicated process for manufacturing them, which is not suitable for time and economics.

Therefore, the inventors of the present invention motivated the present invention to provide a composition capable of producing wheat meat using only purely raw materials obtained from plants, so that people who prefer vegetarians can take meat taste and improved nutrients.

Therefore, an object of the present invention is to provide a composition capable of preparing wheat meat using a simple method using additives such as peanuts, which use purely plant-derived ingredients and enjoy taste according to taste.

In order to achieve the above object, the present invention, gluten 32-40%, soybean 5-7%, onion 2-4%, red beet 2-4%, soy sauce 1-3%, taste and flavor It is characterized in that the composition consisting of 1 to 3% by weight of the additive, 50 to 52% by weight of water.

Hereinafter, the role of each component will be described in detail.

gluten

It is a protein component separated from wheat flour, which has adhesive properties, so that it is sticky when kneaded and cooked into various foods according to taste.

Big head

The protein is supplemented and converted into a complete protein containing a large amount of essential amino acids such as animal foods to increase the nutritional value and mixed with gluten to have a binding force to ensure good molding.

Onions and soy sauce

In order to increase the taste and aroma, it is uniformly penetrated and adhered to the inside during mixing and kneading so as to retain a flavored taste.

Red beet

As a natural color of red color, grind onion and mix with other ingredients to make meat color. Compared with synthetic pigments, it has higher stability and natural color tone.

additive

The additives may be selectively used peanut powder, hodo powder, banana powder, etc. This is for flavoring the chicken flavor, beef flavor, fish flavor, and additives that can be used is not limited thereto.

Hereinafter, the present invention will be described with reference to Examples, but the present invention is not limited by Examples.

Example 1

(1) Loosen 2 kg of ground soybean flour in water.

(2) 0.9 kg of soy sauce is mixed into the mixture.

(3) 1 kg of onion and 0.8 kg of red beet are added to a mixer, ground finely and blended into the mixture of (2).

(4) Finely grind 0.5 kg of peanuts as an additive and mix with the mixture of (3).

(5) 10 kg of gluten powder is blended into the mixture of (4) and kneaded while adding water to adjust the total weight to 30 kg.

(6) The composition obtained in the above (5) was quenched at minus 10 ° C to give a meaty wheat meat composition.

Example 2

30 kg of frozen wheat meat composition was prepared in the same manner as in Example 1, except that 0.5 kg of hodogaru was used instead of peanut powder as an additive.

Example 3

(Food production example)

Wheat meatballs

1. Soak egg and cooked powder, put oil on frying pan, and warm it.

Wheat Bulgogi

1. Thaw slightly frozen slushed wheat meat and remove the wheat meat.

2. After fry in pan

3. After cooking in beef seasonings (green onions, spices, soy sauce, salt), heat them in a frying pan after 3 hours.

Example 4

Table 1 compares the nutritional components based on 100 g of wheat and animal meat obtained in Examples 1 and 2.

division Calorie Protein (g) Carbohydrate (Sugar) cholesterol beef 116 22.8 0.0 125 Pork 131 20.7 0.2 148 chicken 120 20.7 0.0 112 Wheat meat 205 28.54 14.21 0.0

As can be seen through the results of the above embodiment, the wheat meat composition according to the present invention can be prepared by a simple method and can be made by tasting food in various ways to meet the needs of those who prefer vegetarians and essential While nutrition is improved, it does not contain any cholesterol, and thus it is possible to obtain an effect of preventing adult diseases such as cancer and arteriosclerosis.

Claims (2)

Gluten 32-40%, soybean 5-7%, onion 2-4%, red beet 2-4%, soy sauce 1-3%, flavor and flavoring additives 1-3%, water Wheat meat composition, characterized in that consisting of 50 to 52% by weight. The wheat meat composition according to claim 1, wherein the additive is peanut powder or hodo flour.