KR20020082376A - Mulberry Leaves containing Composition for Artificial Meat from Soy - Google Patents
Mulberry Leaves containing Composition for Artificial Meat from Soy Download PDFInfo
- Publication number
- KR20020082376A KR20020082376A KR1020010022789A KR20010022789A KR20020082376A KR 20020082376 A KR20020082376 A KR 20020082376A KR 1020010022789 A KR1020010022789 A KR 1020010022789A KR 20010022789 A KR20010022789 A KR 20010022789A KR 20020082376 A KR20020082376 A KR 20020082376A
- Authority
- KR
- South Korea
- Prior art keywords
- artificial meat
- mulberry leaves
- soy
- containing composition
- calcium
- Prior art date
Links
- 240000000249 Morus alba Species 0.000 title claims abstract description 8
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 8
- 239000000203 mixture Substances 0.000 title claims abstract description 6
- 235000013372 meat Nutrition 0.000 title abstract description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 8
- 239000011575 calcium Substances 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 229940001941 soy protein Drugs 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 241000722824 Ardisia crenata Species 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 3
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
PURPOSE: Provided is a mulberry leaves-containing composition for artificial meat made by extracting proteins from soybeans and making them to be a tissue of the artificial meat. Therefore, the composition contains reinforced calcium from the mulberry leaves to balance nutriments. CONSTITUTION: The artificial meat made from soybeans is characteristically manufactured by mixing a flavoring agent and 1-3% of mulberry leaf powders to a soaked ingredient to reinforce calcium; seasoning the mixture with salts, then heating and packing it.
Description
고기 대용 제품은 주로 콩단백질과 밀단백질을 이용하여 실제 고기와 질감이나 맛에서 유사하게 만든 제품으로 현재 미국, 대만, 일본, 영국 등지에서 활발히 생산, 연구되고 있으며, 고기대용 제품의 영양을 분석해 볼 때 동물성 콜레스테롤이 없다는 점에서 많은 각광을 받는 반면, 칼슘 성분 섭취의 어려움이 많아 본 발명에서는 이를 해결하고자 한다.Meat substitute products are made from soy protein and wheat protein, which are similar in texture and taste to actual meat. Currently, meat substitutes are actively produced and researched in the United States, Taiwan, Japan, and the United Kingdom. While receiving a lot of spotlight in that there is no animal cholesterol, there is a lot of difficulty in the intake of calcium components in the present invention to solve this.
고기 대용 제품인 대두 단백 식품에 칼슘이 풍부한 뽕잎가루를 보강함으로 단백질과 칼슘이 고루 들어있는 식품보급Soy protein, a surrogate product of meat, is supplemented with calcium-rich mulberry powder to provide foods that contain protein and calcium
뽕잎이 첨가된 고기 대용 대두 단백의 생산과정은 다음과 같이 요약될 수 있다. 물에 부풀린, 재료를 용해 처리된 식향미료와 뽕잎 가루를 넣고 같이 섞는다. 잘 섞인 재료를 염분처리 후, 가열하여 포장한다.The production process of meat substitute soybean protein with mulberry leaves can be summarized as follows. Add the seasoned flavours and mulberry leaf powder inflated with water and mix. The mixed material is salted and then heated and packaged.
최근 우리가 섭취하는 식품에서 지금까지 인식되어 오지 않던 성분이 암을 포함한 만성질병을 예방할 수 있음을 알게 되었으며 과거 10년간 역학이나 동물실험연구를 통해 식품과 만성질병과의 관계에서 암을 예방하는 성분을 많이 함유한 곡류 특히 콩류를 비롯한 과일, 채소 섭취를 많이 할 것을 권면 받고 있으며, 농약, 기아, 가축배설물 공해 등의 환경주의적 경각에 따른 채식위주의 식생활을 주로하는 사람들의 증가로 채식인에게 부족하기 쉬운 칼슘을 대두 단백(고기 대용 제품)에 보강함으로서 단백질과 칼슘을 함께 섭취할 수 있다.Recently, we have found that ingredients that have not been recognized until now can prevent chronic diseases, including cancer.In the past decade, epidemiological and animal research studies have shown that ingredients that prevent cancer in the relationship between food and chronic diseases. It is advised to consume more fruits, vegetables, and other grains, especially beans, and to be vegan. You can take protein and calcium together by adding easy calcium to soy protein (meat substitutes).
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010022789A KR20020082376A (en) | 2001-04-21 | 2001-04-21 | Mulberry Leaves containing Composition for Artificial Meat from Soy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010022789A KR20020082376A (en) | 2001-04-21 | 2001-04-21 | Mulberry Leaves containing Composition for Artificial Meat from Soy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20020082376A true KR20020082376A (en) | 2002-10-31 |
Family
ID=27702775
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020010022789A KR20020082376A (en) | 2001-04-21 | 2001-04-21 | Mulberry Leaves containing Composition for Artificial Meat from Soy |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20020082376A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101130678B1 (en) * | 2009-09-29 | 2012-04-02 | 대상 주식회사 | Preparing method of sweet and sour pork using soybean |
-
2001
- 2001-04-21 KR KR1020010022789A patent/KR20020082376A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101130678B1 (en) * | 2009-09-29 | 2012-04-02 | 대상 주식회사 | Preparing method of sweet and sour pork using soybean |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |