KR20180058577A - Burger patty containing ground fermented soybean and manufactur method thereof - Google Patents

Abstract

The present invention relates to a burger patty containing fermented soybean paste powder having no peculiar bad small and having no pork, chicken or beef, and a method for manufacturing the same. The patty is formed by mixing: 40-60 wt% of egg contents; 7-20 wt% of fermented soybean paste powder; 8-15 wt% of mushroom; 8-15 wt% of tofu; 1-5 wt% of glutinous rice powder; 3-8 wt% of plum juice; 5-9 wt% onion; 2-6 wt% of garlic; and 0.3-0.8 wt% of salt. Proteins of can be ingested by pure soybean proteins which do not contain pork, chicken or beef at all.

Description

[0001] The present invention relates to a burger patty containing chungkukjang powder and a preparation method thereof,

The present invention relates to a burger patty containing chungkukjang powder and a preparation method thereof, and more particularly to a burger patty containing chongkukjang powder which does not have peculiar gruel odor and has no pork, chicken or beef, And a manufacturing method thereof.

Recently, as the economic growth and the westernization of food culture are rapidly progressing, the use of fast food and instant food is increasing rapidly. As a result, the incidence of various adult diseases such as obesity, diabetes, hypertension and heart disease is increasing, and mortality due to cancer such as colorectal cancer, breast cancer or prostate cancer is also increasing.

Meat and meat products, on the other hand, are rich in high quality proteins and vitamins, so they have excellent nutritional value and are steadily increasing their consumption because of their taste and smell. However, as large amounts of fat added to meat products (hamburger patties 35%, Frankfurt sausages 40%) are perceived as adversely affecting their health, consumers are increasingly seeking health-care products that use meat and natural products that reduce fat or salt content Products.

It is known that substances that can replace animal fat contained in high fat meat products include plant-derived oils and proteins, and when they are added to meat products, they have the effect of reducing trans fatty acids and cholesterol.

In other words, interest in well-being foods has increased due to the simplification of diet and westernization, and interest in the development of new functional foods and materials with physiological activity and health-friendly materials is increasing. In addition, studies on the development of health functional food using Cheonggukjang have been carried out, and studies on confectionery, bakery, brown sauce, sulli rice cake, patty, tofu and soup using chonggukjang have been studied.

On the other hand, soybean fermented foods are traditional foods inherited from ancient times, and soybean and bean processed foods have become main protein sources in Korean meals. Among them, Chungkukjang is a soybean protein fermented food that can be easily made and eaten. It is easy to use soybean protein, so it has high nutritional value. It is well digested and can be easily produced in a short time. Especially, Cheonggukjang is simple and easy to ingest than doenjang, kochujang, and soy sauce, which has a relatively long fermentation and aging process. Since it does not use salt at all, it is safe from diseases caused by high salt intake .

The soybean is fermented by Bacillus strain, which produces microorganisms, enzymes and various physiologically active substances which were not present in soybean, and these are mostly Bacillus subtilis or B. licheniformis ). In addition to the nutritional value of the raw soybeans, Chungkookjang contains dietary fiber, phospholipids, isoflavones (phenolic acids, phenolic acids, saponins, trypsin inhibitors, (trypsin inhibitor), phytic acid, etc. to prevent adult diseases such as arteriosclerosis, heart disease, diabetes prevention effect, senile dementia prevention effect, anticancer effect (breast cancer, colon cancer, lung cancer etc.) In addition, it has been reported that Chungkukjang produces a new physiologically active substance during the fermentation process by microorganisms, thereby exhibiting thrombolytic ability, blood pressure elevation inhibiting effect, lipid metabolism improving effect, antimutagenic activity and antibacterial activity.

In addition, the content of essential amino acids (isoleucine Ile, leucine Leu, lysine Lys, amino acid SAA) in the tofu is rich enough to contain 100 g of tofu, 34 mg of Ile4, 684 mg of Leu, 523 mg of Lys and 271 mg of SAA It is a food which does not have cholesterol and solidifies water-soluble soy protein with very low content of unsaturated fatty acid. Furthermore, it is rich in minerals, vitamins A, B1, B2, C, niacin and dietary fiber nutrients, and is widely used as a health supplement in recent years because of its high nutritional content.

On the other hand, patty refers to tray-like meat or minced meat, and is generally made into a tray shape by crushing beef, pork, and chicken. Mostly it is eaten in a hamburger or sandwich, but some people only eat patties in a bowl.

Currently available patties can be classified into frozen processed products, refrigerated processed products, and instant processed products depending on the type of supply, and the materials included in the patties are also very diverse depending on the producers and supply applications.

These patties are mainly meat, but they rarely use only one kind of meat. They add other meats so that they can be economically productive while reinforcing the disadvantages of meat as the main ingredient. Mixed. For example, a patty using only beef can not provide not only good price, but also excellent commercial quality as expected from the flavor and appearance. Therefore, in the case of commercially available products, pork, fat, or a binder is added as a sub ingredient in order to prevent the shape of the product from being deteriorated while simultaneously having softness and chewiness in the texture.

However, these substitutes are concentrated only on the unit price of the product and the consumers' preference, and the nutrition and health are the lane. Especially, the patty of the hamburger which is sold in the fast food store has become one of the foods which are not consumed.

An example of a technique of applying a cheonggukjang to a patty as described above is disclosed in Documents 1 and 2 and the like.

For example, in the following Patent Document 1, 750 to 2250 g of pork chopped into 4 to 8 mm, 1500 g of chongkukjang, 40 g of phosphoric acid, 1000 g of raw sweet potato starch, 350 g of tofu, 60 g of egg, 50 g of pepper and onion, Shiitake mushroom, or a mixture of two or more thereof, a crushing step of crushing the mixture obtained in the mixing step and a shaping step of shaping the crushed material obtained in the crushing step A method for producing a hamburger patty containing chongkugakjang is disclosed.

In Patent Document 2, soybean is selected, washed, immersed in water, and then boiled. Then, 0.88 cc of Bacillus stearothermophilus is added per 10 kg of the expanded soybean, Adding 0.5 to 3 parts by weight of wood vinegar to 100 parts by weight of soybeans, fermenting the mixture at 40 DEG C for 3 to 7 days, adding 1 to 3 parts by weight of edible charcoal to 100 parts by weight of the fermented soybeans, lyophilizing the mixture, 25 to 35 parts by weight of onion, 25 to 35 parts by weight of orange, 30 to 40 parts by weight of mushroom, 30 to 40 parts by weight of crushed beef or pork 20 30 to 30 parts by weight of sugar, 20 to 40 parts by weight of sugar, 10 to 40 parts by weight of herbal medicine powder and 2 to 5 parts by weight of salt are mixed and molded.

Korean Registered Patent No. 10-0364318 (registered on November 28, 2002) Korean Patent Publication No. 10-0607699 (registered on July 25, 2006)

However, in the conventional technology in which a patty containing the cheonggukjang as described above is used, since it uses chicken, beef or pork even if it uses Chongkukjang which does not smell, it contains a large amount of animal protein and fat and is sold at fast food shops There was a problem with the meat intake almost the same as the patty of a hamburger.

In addition, in the above-described conventional techniques, there is a problem in that the use of commercial tofu is not easy due to the moisture contained in the tofu.

The object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to provide a soybean protein which is almost identical to a conventional patty without using chicken, beef or pork, And a method for producing the same.

Another object of the present invention is to provide a burger patty containing chungkukjang powder with increased dietary fiber and a preparation method thereof, which can remove the intrinsic odor of chungkukjang and lower the content of saturated fat and cholesterol as much as possible.

In order to attain the above object, the present invention provides a chicken patty containing chungkukjang powder according to the present invention, which comprises 40 to 60% by weight of egg contents, 7 to 20% by weight of chongkukjang powder, 8 to 15% by weight of mushroom, 8 to 15% 1 to 5% by weight of plum, 3 to 8% by weight of a plum solution, 5 to 9% by weight of onion, 2 to 6% by weight of garlic and 0.3 to 0.8% by weight of salt.

In order to attain the above object, the present invention provides a cheeseburger patty containing chungkukjang powder according to the present invention, which comprises 50 g of egg, 10 g of chungkukjang powder, 10.5 g of mushroom mushroom, 10 g of tofu, 3 g of glutinous rice powder, 5 g of plum liquor, 7 g of onion, And 0.5 g of salt.

In the case of the baker patty containing the chrysanthemum powder according to the present invention, the dried chungkukjang is milled to a size of 100 to 150 mesh using a pulverizer, the patty is 7 to 10 cm in diameter, 0.8 to 1.5 in thickness Cm. ≪ / RTI >

In order to achieve the above object, the present invention also provides a method for producing a cheese patty containing chrysanthemum powder, comprising the steps of: (a) preparing a cheese patty by adding the ingredients of egg, chongkukjang powder, mushroom mushroom, tofu, glutinous rice flour, (B) mixing and kneading the contents of the egg, chungkukjang powder, mushroom mushroom, tofu, glutinous rice flour, plum juice, onion, garlic and salt into a container; ) In the step (b), the kneaded material is put into a molding die to form a patty of a predetermined size; and (d) a step of baking the patty formed in the molding die in an oven.

In the method for producing a cheese patty containing the chrysanthemum powder according to the present invention, the patty may contain 40 to 60 parts by weight of the contents of the egg, 7 to 20 parts by weight of chrysanthemary powder, 8 to 15 parts by weight of mushroom 8 to 15 parts by weight of soybean curd, 1 to 5 parts by weight of glutinous rice powder, 3 to 8 parts by weight of plum juice, 5 to 9 parts by weight of onion, 2 to 6 parts by weight of garlic and 0.3 to 0.8 part by weight of salt do.

As described above, the burger patty containing the chrysanthemum powder according to the present invention and the manufacturing method thereof can not only remove the peculiar gruel odor possessed by the cheonggukjang, but also cope with the preferences of the general public and foreigners, Or the protein can be ingested by the pure soy protein which does not contain beef at all.

In addition, according to the present invention, it is possible to obtain a chewy patty containing chrysanthemum powder and to use it as a non-polluting food and a health supplement food because other chemical components are not added.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for explaining a process for producing a cheese patty containing chrysanthemum powder according to the present invention;
Figure 2 is a photograph of a burger patty containing chrysanthemum powder prepared according to the present invention,
3 is a photograph of a state in which a burger patty is cut to show the internal structure of the patty shown in Fig.

These and other objects and novel features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.

The burger patty containing the chrysanthemum powder according to the present invention comprises 40 to 60% by weight of egg contents, 7 to 20% by weight of chrysanthemum powder, 8 to 15% by weight of mushroom, 8 to 15% by weight of tofu, 1 to 5% 3 to 8% by weight of the plum liquor, 5 to 9% by weight of onion, 2 to 6% by weight of garlic and 0.3 to 0.8% by weight of salt are added to a mold having a diameter of 7 to 10 cm and a thickness of 0.8 to 1.5 cm .

The egg content is an important source of essential amino acids and essential fatty acids, as well as about 74% of the moisture, major minerals and vitamins. Egg sizes vary depending on the species, but are roughly 10%, 60% 30%), weighing 50 ~ 60g, egg 1% of total fat, saturated and unsaturated fat ratio of 1: 2, protein 12% , High vitamin B group and fat soluble vitamins A, D, E and major minerals. If the content of the egg is less than 40% by weight, the texture of the egg is reduced. If the egg content is more than 60% by weight, the moisture content of the egg content is excessive during the kneading process, .

Chongkukjang is prepared by washing and washing the soybean, soybean, black bean, and soybean, which are ordinary soybean for soybean, and fermented and fermented after boiling. The chungkukjang powder is dried by using natural drying or hot air, And is ground by a conventional mill to a size of 100 to 150 mesh. If the content of the cheonggukjang powder is less than 7 wt%, the effect of the chungkukjang is lowered. If the content of the cheonggukjang powder is more than 20 wt%, the inherent odor of the cheonggukjang is maintained.

The mushroom uses mushroom mushroom, but it is not limited thereto and various mushrooms can be used according to the individual taste. In the case of the burger patty containing the chrysanthemum powder according to the present invention, when the content of the mushroom is less than 8% by weight or exceeds 15% by weight, the texture of the mushroom tends to deteriorate.

Tofu, onion, garlic, and salt can be applied to ordinary products, and it is preferable that the salt is provided within the recommended daily intake amount. When the tofu content is less than 8% by weight, the effectiveness of the soy protein is deteriorated. When the content of the soy protein is more than 15% by weight, the patty is not easily formed due to moisture contained in the two.

The glutinous rice powder is provided to increase the adhesive strength of the patty according to the present invention, and the plum liquid is prepared for deodorization and antibacterial activity inherent to the claim field, fatigue recovery, appetite enhancement and detoxification. If the glutinous rice powder is less than 1% by weight in the burger patty containing the chrysanthemum powder according to the present invention, the patty of the patty is lowered and the patty is not easily formed. If the content exceeds 5% by weight, There is concern about hardness. If the amount of the cheonggukjang powder according to the present invention is less than 3 wt%, the removal of the odor of the cheonggukjang powder is weakened. When the amount of the cheonggukjang powder is more than 8 wt%, the plum smell is stronger in the patty due to the addition of the excessive plums, It can cause displeasure to the taste of the person.

Hereinafter, a process for producing a cheese patty containing chrysanthemum powder according to the present invention will be described with reference to the drawings.

FIG. 2 is a photograph of a burger patty containing chrysanthemum powder prepared according to the present invention, and FIG. 3 is a photograph of a burger patty containing chrysanthemum powder prepared according to the present invention. And is a photograph of a state in which a burger patty is cut to show the internal structure of the patty shown.

As shown in FIG. 1, the preparation of the baguette patty containing the chrysanthemum powder according to the present invention can be carried out as follows. First, as the material for the baguette patties, the contents of the egg, chongkukjang powder, mushroom mushroom, tofu, glutinous rice flour, (S10).

In the material provided in the step S10, the dried chungkukjang is crushed to a size of 100-150 mesh using a pulverizer, and the mushroom and onion are cut to an appropriate size, for example, 1-2 cm, Garlic is preferably chopped.

Next, the material for the burger patties prepared in the step S10 is injected into the container (S20) and kneaded (S30). Such mixing and kneading can be carried out using a conventional kneader. The mixture in the step S20 includes 40 to 60% by weight of the contents of the eggs, 7 to 20% by weight of choline curd powder, 8 to 15% by weight of mushrooms, 8 to 15% by weight of tofu, 1 to 5% by weight of glutinous rice flour, 5 to 9% by weight of onion, 2 to 6% by weight of garlic, and 0.3 to 0.8% by weight of salt.

Preferably, as shown in Table 1 below, the patty was mixed as the material for the burger patties by changing the contents of the egg, chungkukjang powder, mushroom mushroom, tofu, glutinous rice flour and plum juice respectively. In Table 1, 100 g was used as a reference.

material Example 1 Example 2 Example 3 Example 4 Example 5 The contents of the egg 55 55 50 45 45 Chungkookjang powder 5 7 10 15 15 mushroom 7.5 9.5 10.5 12.5 13.5 tofu 7 7 10 11 12 Glutinous rice flour 5 4 3 2 One Plum liquid 7 6 5 3 2 onion 7 7 7 7 7 garlic 4 4 4 4 4 Salt 0.5 0.5 0.5 0.5 0.5

Subsequently, in step S30, the kneaded material is put into a molding die to form a patty of a predetermined size (S40). In the mold, the patty is preferably formed to a diameter of 7 to 10 cm and a thickness of 0.8 to 1.5 cm, for example.

Then, the patty formed in the forming mold is baked in an oven (S50) to form a shape as shown in Fig. 2, and the patty is packaged (S60), whereby a bag containing a cheonggukjang powder according to the present invention Patty is completed.

In order to examine the preference for the Burger Patties according to the present invention, 10 persons, 10 persons, 10 persons, and 20 persons, 30 persons, and 40 persons, who reside in Gwangju City, , Texture, appearance, color, flavor and texture were investigated as a preference. For each preference, the mean value was calculated by taking 1 point for poor, 3 points for average, and 5 points for excellent.

Measuring element Example 1 Example 2 Example 3 Example 4 Example 5 Texture 3 4 4.5 4 4 Exterior 4 4 4.5 4 4 color 3 4 5 3 3 Flavor 2 2.5 5 4 4 Texture 2 2 5 3 3

As shown in Table 2 above, in Example 3, it was reported that a better taste was obtained over the entirety of 10 to 40 years.

That is, the burger patty containing the chrysanthemum powder according to the present invention is composed of 50 g of the egg contents, 10 g of chrysanthemum powder, 10.5 g of mushroom mushroom, 10 g of tofu, 3 g of glutinous rice powder, 5 g of plum liquor, 7 g of onion, 4 g of garlic, And it was found that it has the optimum preference.

Although the present invention has been described in detail with reference to the above embodiments, it is needless to say that the present invention is not limited to the above-described embodiments, and various modifications may be made without departing from the spirit of the present invention.

By using the burger patties containing the chrysanthemum powder according to the present invention and the preparation method thereof, proteins can be ingested by pure soy protein which does not contain pork, chicken or beef.

Claims (5)

The content of the egg is 40 to 60 wt%, the chungkukjang powder is 7 to 20 wt%, the mushroom is 8 to 15 wt%, the tofu is 8 to 15 wt%, the glutinous rice powder is 1 to 5 wt%, the plum juice is 3 to 8 wt% By weight of garlic, 2 to 6% by weight of garlic, and 0.3 to 0.8% by weight of salt. Wherein the content of the egg is 50 g, the chungkukjang powder 10 g, the mushroom 10.5 g, the tofu 10 g, the glutinous rice powder 3 g, the plum juice 5 g, the onion 7 g, the garlic 4 g, and the salt 0.5 g. 3. The method according to claim 1 or 2,
The chungkukjang powder is prepared by pulverizing dried chungkukjang into 100-150 mesh size using a pulverizer,
Wherein the patty is formed to a diameter of 7 to 10 cm and a thickness of 0.8 to 1.5 cm. (a) preparing egg content, chungkukjang powder, mushroom mushroom, tofu, glutinous rice flour, plum juice, onion, garlic and salt as a material for a burger patty,
(b) mixing and kneading the contents of the egg, chonggukjang powder, mushroom mushroom, tofu, glutinous rice flour, plum liquor, onion, garlic and salt into the container,
(c) molding the patty of a predetermined size by injecting the kneaded material kneaded in the step (b) into a mold,
(d) baking the patty molded in the forming mold in an oven. 5. The method of claim 4,
Wherein the patty comprises 40 to 60 parts by weight of the contents of eggs, 7 to 20 parts by weight of chrysanthemum powder, 8 to 15 parts by weight of mushroom, 8 to 15 parts by weight of tofu, 1 to 5 parts by weight of glutinous rice powder, 3 to 8 parts by weight of a plum solution, 5 to 9 parts by weight of an onion, 2 to 6 parts by weight of garlic, and 0.3 to 0.8 part by weight of salt.

Images