KR20190048299A - A vegetable patty using lentil and hamp seed and a method manufacturing the same - Google Patents
A vegetable patty using lentil and hamp seed and a method manufacturing the same Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/12—Replacer
- A23V2200/13—Protein replacer
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
본 발명은 렌즈콩과 햄프씨드를 이용한 식물성 패티에 관한 것으로서, 보다 상세하게는 햄프씨드 및 렌즈콩의 제1혼합물 100중량부에 대하여 양파 1~10중량부, 당근 1~10중량부, 표고버섯 1~10중량부, 고추 1~5중량부, 찹쌀가루 10~25중량부, 글루텐 10~25중량부, 빵가루 5~20중량부, 계란 10~25중량부, 물 30~50중량부, 후추 가루 0.1~1중량부 및 머스타드 소스 1~5중량부를 포함하는 것을 특징으로 하는 식물성 패티에 관한 것이다.The present invention relates to a vegetable patty using a lentil and a ham seed, and more particularly, 1 to 10 parts by weight of onion, 1 to 10 parts by weight of carrot, 1 to 10 parts by weight of shiitake, 1 to 5 parts by weight of red pepper, and 10 to 25 parts by weight of glutinous rice powder per 100 parts by weight of the first mixture of ham, 10 to 25 parts by weight of gluten, 5 to 20 parts by weight of crumbs, 10 to 25 parts by weight of eggs, 30 to 50 parts by weight of water, 0.1 to 1 part by weight of pepper powder and 1 to 5 parts by weight of mustard sauce It relates to vegetable patties.
최근 국민들의 소득 증가로 동물성 식품의 섭취량이 증가하고, 빈번한 외식 등으로 인해 포화지방과 콜레스테롤의 섭취가 증가되면서 심혈관계 질환, 고혈압, 비만, 암 등 만성질환의 발병률이 크게 증가하고 있는 실정이다. Recently, the incidence of chronic diseases such as cardiovascular diseases, hypertension, obesity, and cancer has been greatly increased due to an increase in the intake of animal foods due to an increase in the income of the citizens and an increase in intake of saturated fat and cholesterol due to frequent eating out.
특히 아동 및 청소년들이 즐겨먹는 햄버거, 함박스테이크 등에 사용되는 고열량, 고지방의 고기 패티를 대체할 수 있는 저열량, 저지방의 식물성 패티를 개발하여 만성질환과 비만을 예방하고 치료하는 기술에 대한 관심이 집중되고 있다. Especially, the development of low-calorie, low-fat, vegetable patties that can replace high-calorie and high-fat meat patties used in hamburgers and hamburg steaks enjoyed by children and adolescents has focused attention on techniques for preventing and treating chronic diseases and obesity have.
이와 관련하여 한국공개특허 제97-64453호는 두부를 함유한 햄버거 패티의 제조방법을 개시하고 있다. In this regard, Korean Patent Publication No. 97-64453 discloses a method for producing a tofu-containing hamburger patty.
또한 한국공개특허 제2006-0087047호는 콜레스테롤이 감소된 햄버거용 패티 및 제조 방법을 개시하고 있고, 한국공개특허 제2016-0077626호는 어육과 두부가 함유된 패티의 제조방법을 개시하고 있다. Korean Patent Laid-Open Publication No. 2006-0087047 discloses a patty for hamburger with reduced cholesterol and a manufacturing method thereof, and Korean Patent Laid-Open Publication No. 2016-0077626 discloses a method for producing a patty containing fish meat and tofu.
그러나 상기 선행문헌에 개시된 패티는 콜레스테롤 함량이 높고 고열량이어서 심혈관계 질환, 고혈압, 비만, 암 등 만성질환의 예방에 효과적이지 않다. However, the patties disclosed in the above prior arts are high in cholesterol content and have a high caloric value, and thus are not effective for preventing chronic diseases such as cardiovascular diseases, hypertension, obesity, and cancer.
본 발명은 햄프씨드 및 렌즈콩을 사용함으로써 저콜레스테롤, 저열량, 고단백질인 식물성 패티를 제공하는데 목적이 있다. It is an object of the present invention to provide low cholesterol, low calorie, high protein vegetable patties by using a ham-seed and a lentil.
또한 본 발명은 시중 패티보다 나트륨 함량이 절반 수준이고, 식이섬유가 풍부하며 심혈관계 질환, 고혈압, 비만, 암 등 만성질환의 예방에 효과적인 식물성 패티를 제공하는 것을 목적으로 한다. It is another object of the present invention to provide a vegetable patty effective to prevent chronic diseases such as cardiovascular diseases, hypertension, obesity, cancer and the like.
상기와 같은 목적을 달성하기 위하여 본 발명은 햄프씨드를 볶은 후 분쇄하는 단계; 렌즈콩을 볶은 후 분쇄하는 단계; 상기 분쇄된 햄프씨드 및 렌즈콩을 혼합하여 제1혼합물을 제조하는 단계; 상기 제1혼합물에 양파, 당근, 표고버섯 및 고추를 혼합하여 제2혼합물을 제조하는 단계; 상기 제2혼합물에 찹쌀가루, 글루텐, 빵가루, 계란 및 물을 혼합하여 제3혼합물을 제조하는 단계; 상기 제3혼합물에 후추 가루 및 머스타드 소스를 혼합하여 제4혼합물을 제조하는 단계; 및 상기 제4혼합물을 패티로 성형하는 단계를 포함하는 식물성 패티의 제조방법을 제공한다. In order to accomplish the above object, the present invention provides a method for preparing a hampad seed, comprising: roasting and crushing a hampad seed; Roasting the lentil and pulverizing the lentil; Mixing the ground hamster seeds and lentils to produce a first mixture; Mixing the first mixture with onion, carrot, shiitake and pepper to prepare a second mixture; Mixing the second mixture with glutinous rice flour, gluten, bread crumbs, eggs and water to prepare a third mixture; Mixing the third mixture with pepper powder and mustard sauce to prepare a fourth mixture; And molding the fourth mixture into a parchment.
본 발명의 일 실시예에 있어서, 상기 햄프씨드 및 렌즈콩의 중량비는 1:4~4:1인 것을 특징으로 한다. In one embodiment of the present invention, the weight ratio of the ham-seed and the lentil is 1: 4 to 4: 1.
본 발명의 일 실시예에 있어서, 상기 햄프씨드 및 렌즈콩의 제1혼합물 100중량부에 대하여 양파 1~10중량부, 당근 1~10중량부, 표고버섯 1~10중량부, 고추 1~5중량부, 찹쌀가루 10~25중량부, 글루텐 10~25중량부, 빵가루 5~20중량부, 계란 10~25중량부, 물 30~50중량부, 후추 가루 0.1~1중량부 및 머스타드 소스 1~5중량부를 포함하는 것을 특징으로 한다. In one embodiment of the present invention, 1 to 10 parts by weight of onion, 1 to 10 parts by weight of carrot, 1 to 10 parts by weight of shiitake, 1 to 5 parts by weight of pepper are added to 100 parts by weight of the first mixture of the ham- 10 to 25 parts by weight of glutinous rice, 10 to 25 parts by weight of gluten, 5 to 20 parts by weight of bread crumbs, 10 to 25 parts by weight of eggs, 30 to 50 parts by weight of water, 0.1 to 1 part by weight of pepper powder, To 5 parts by weight.
또한 본 발명은 상기 제조방법으로 제조되는 식물성 패티를 제공한다. The present invention also provides a vegetable patty produced by the above method.
본 발명의 일 실시예에 있어서, 상기 햄프씨드 및 렌즈콩의 중량비는 1:4~4:1인 것을 특징으로 한다. In one embodiment of the present invention, the weight ratio of the ham-seed and the lentil is 1: 4 to 4: 1.
본 발명의 일 실시예에 있어서, 상기 햄프씨드 및 렌즈콩의 제1혼합물 100중량부에 대하여 양파 1~10중량부, 당근 1~10중량부, 표고버섯 1~10중량부, 고추 1~5중량부, 찹쌀가루 10~25중량부, 글루텐 10~25중량부, 빵가루 5~20중량부, 계란 10~25중량부, 물 30~50중량부, 후추 가루 0.1~1중량부 및 머스타드 소스 1~5중량부를 포함하는 것을 특징으로 한다. In one embodiment of the present invention, 1 to 10 parts by weight of onion, 1 to 10 parts by weight of carrot, 1 to 10 parts by weight of shiitake, 1 to 5 parts by weight of pepper are added to 100 parts by weight of the first mixture of the ham- 10 to 25 parts by weight of glutinous rice, 10 to 25 parts by weight of gluten, 5 to 20 parts by weight of bread crumbs, 10 to 25 parts by weight of eggs, 30 to 50 parts by weight of water, 0.1 to 1 part by weight of pepper powder, To 5 parts by weight.
본 발명은 햄프씨드 및 렌즈콩을 사용함으로써 저콜레스테롤, 저열량, 고단백질인 식물성 패티를 제공할 수 있다. The present invention can provide low cholesterol, low calorie, high protein vegetable patties by using the ham-seed and lentil.
또한 본 발명은 시중 패티보다 나트륨 함량이 절반 수준이고, 식이섬유가 풍부하며 심혈관계 질환, 고혈압, 비만, 암 등 만성질환의 예방에 효과적인 식물성 패티를 제공할 수 있다. In addition, the present invention can provide a vegetable patty which is effective for prevention of chronic diseases such as cardiovascular diseases, hypertension, obesity, cancer and the like.
도 1은 본 발명의 식물성 패티의 성형예를 나타낸다.
도 2는 본 발명의 식물성 패티의 조리예를 나타낸다.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows a molding example of the vegetable patty of the present invention. Fig.
Fig. 2 shows a vegetable patty of the present invention.
이하 실시예를 바탕으로 본 발명을 상세히 설명한다. 본 발명에 사용된 용어, 실시예 등은 본 발명을 보다 구체적으로 설명하고 통상의 기술자의 이해를 돕기 위하여 예시된 것에 불과할 뿐이며, 본 발명의 권리범위 등이 이에 한정되어 해석되어서는 안 된다. Hereinafter, the present invention will be described in detail based on examples. It is to be understood that the terminology, examples and the like used in the present invention are merely illustrative of the present invention in order to more clearly explain the present invention and to facilitate understanding of the ordinary artisan, and should not be construed as being limited thereto.
본 발명에 사용되는 기술 용어 및 과학 용어는 다른 정의가 없다면 이 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 통상적으로 이해하고 있는 의미를 나타낸다. Technical terms and scientific terms used in the present invention mean what the person skilled in the art would normally understand unless otherwise defined.
본 발명은 식이섬유와 단백질 함량이 높은 렌즈콩(lentil, 렌틸콩)과 햄프씨드(hamp seed)를 이용한 식물성 패티 및 그 제조방법에 관한 것이다. The present invention relates to a vegetable patty using lentils (lentils) and hamp seeds having a high content of dietary fiber and protein, and a preparation method thereof.
상기와 같은 목적을 달성하기 위하여 본 발명은 렌즈콩과 햄프씨드의 식물성 패티 제조 시 식감 및 풍미를 향상시키기 위해 햄프씨드 및 렌즈콩을 볶은 후 분쇄하고 다른 재료들과 최적의 비율로 혼합하는 것을 기술적 특징으로 한다. In order to achieve the above object, the present invention relates to a method for improving the texture and flavor of lentil and hampad seeds in the production of vegetable patties by roasting, crushing and mixing the ham seeds and lentils at an optimum ratio .
햄프씨드 및 렌즈콩을 볶아 사용하는 경우 콩 비린내를 제거할 수 있고, 향, 맛, 식감 등을 향상시킬 수 있다. When the ham seeds and lentils are roasted and used, it is possible to remove the bean curd and improve the flavor, taste, texture and the like.
본 발명은 햄프씨드를 볶은 후 분쇄하는 단계; 렌즈콩을 볶은 후 분쇄하는 단계; 상기 분쇄된 햄프씨드 및 렌즈콩을 혼합하여 제1혼합물을 제조하는 단계; 상기 제1혼합물에 양파, 당근, 표고버섯 및 고추를 혼합하여 제2혼합물을 제조하는 단계; 상기 제2혼합물에 찹쌀가루, 글루텐, 빵가루, 계란 및 물을 혼합하여 제3혼합물을 제조하는 단계; 상기 제3혼합물에 후추 가루 및 머스타드 소스를 혼합하여 제4혼합물을 제조하는 단계; 및 상기 제4혼합물을 패티로 성형하는 단계를 포함하는 식물성 패티의 제조방법에 관한 것이다. The present invention relates to a method for producing a hampad seed, comprising: roasting and crushing a hampad seed; Roasting the lentil and pulverizing the lentil; Mixing the ground hamster seeds and lentils to produce a first mixture; Mixing the first mixture with onion, carrot, shiitake and pepper to prepare a second mixture; Mixing the second mixture with glutinous rice flour, gluten, bread crumbs, eggs and water to prepare a third mixture; Mixing the third mixture with pepper powder and mustard sauce to prepare a fourth mixture; And molding the fourth mixture into a patty.
상기 볶는 단계는 햄프씨드 및 렌즈콩을 60~200℃에서 5분에서 30분 동안 볶는 것을 특징으로 한다. 볶는 온도가 200℃를 초과하거나 볶는 시간이 30분을 초과하는 경우에는 재료가 타거나 식감이나 풍미에 저하가 있고, 볶는 온도가 60℃ 미만이거나 볶는 시간이 5분 미만인 경우에는 콩 비린내가 남아 있어 향이 저하되는 단점이 있다. The roasting step is characterized in that the ham-seed and the lentil are roasted at 60 to 200 DEG C for 5 to 30 minutes. If the roasting temperature exceeds 200 ° C or the roasting time exceeds 30 minutes, there is a decrease in the material burning, texture or flavor, and if the roasting temperature is less than 60 ° C or the roasting time is less than 5 minutes, There is a drawback that the fragrance is lowered.
상기 햄프씨드 및 렌즈콩의 중량비는 1:4~4:1인 것이 바람직하며, 상기 중량비가 상기 수치 범위를 벗어나면 씹힘성, 탄성, 견고성 등의 식감, 외관, 색, 풍미가 저하된다. The weight ratio of the hamster seeds and the lentils is preferably 1: 4 to 4: 1. If the weight ratio is out of the above-mentioned range, the texture, appearance, color and flavor of chewiness, elasticity and firmness decrease.
본 발명은 상기 햄프씨드 및 렌즈콩의 제1혼합물 100중량부에 대하여 양파 1~10중량부, 당근 1~10중량부, 표고버섯 1~10중량부, 고추 1~5중량부, 찹쌀가루 10~25중량부, 글루텐 10~25중량부, 빵가루 5~20중량부, 계란 10~25중량부, 물 30~50중량부, 후추 가루 0.1~1중량부 및 머스타드 소스 1~5중량부를 포함한다. 1 to 10 parts by weight of onion, 1 to 10 parts by weight of carrot, 1 to 10 parts by weight of shiitake, 1 to 5 parts by weight of red pepper, 10 to 10 parts by weight of glutinous rice flour 10 10 to 25 parts by weight of gluten, 5 to 20 parts by weight of bread crumbs, 10 to 25 parts by weight of eggs, 30 to 50 parts by weight of water, 0.1 to 1 part by weight of pepper powder and 1 to 5 parts by weight of mustard sauce .
식물성 패티를 구성하는 성분들의 함량이 상기 범위를 만족하는 경우, 식물성 패티의 맛, 향, 식감 등이 극대화될 수 있다. When the content of the components constituting the vegetable patty satisfies the above range, the taste, flavor, texture and the like of the vegetable patty can be maximized.
상기 찹쌀가루의 함량은 제1혼합물 100중량부에 대하여 10~25중량부 사용되는 것이 바람직하며, 찹쌀가루의 함량이 10중량부 미만이면 씹힘성, 탄성 등의 식감이 저하되고, 25중량부를 초과하면 식물성 패티의 성형성이 저하된다. The content of the glutinous rice flour is preferably 10 to 25 parts by weight with respect to 100 parts by weight of the first mixture. If the content of glutinous rice flour is less than 10 parts by weight, the texture such as chewiness and elasticity is deteriorated. The moldability of the vegetable patty deteriorates.
또한 본 발명은 햄프씨드 및 렌즈콩의 콩 비린내를 감소시키기 위하여 백봉령, 클로브 및 로즈마리로부터 선택되는 적어도 하나 이상의 향신료 1~5중량부를 추가로 포함할 수 있다. 향신료의 함량이 1중량부 미만이면 첨가의 효과가 미미하고, 5중량부를 초과하면 식물성 패티의 맛과 식감이 저하된다. In addition, the present invention may further comprise 1 to 5 parts by weight of at least one spice selected from the group consisting of white bream, clove and rosemary to reduce the bean curd in the ham-seed and lentil. If the content of the spice is less than 1 part by weight, the effect of addition is insignificant. If the content exceeds 5 parts by weight, the taste and texture of the vegetable patty deteriorate.
이하 실시예를 통해 본 발명을 상세히 설명한다. 하기 실시예는 본 발명의 실시를 위하여 예시된 것일 뿐, 본 발명의 내용이 하기 실시예에 의하여 한정되는 것은 아니다. Hereinafter, the present invention will be described in detail with reference to examples. The following examples are intended to illustrate the practice of the present invention and are not intended to limit the scope of the present invention.
(실시예 1) (Example 1)
햄프씨드를 80℃에서 10분 동안 볶은 후 분쇄하였다. The hammed seeds were roasted at 80 ° C for 10 minutes and then pulverized.
렌즈콩을 80℃에서 10분 동안 볶은 후 분쇄하였다. The lentils were roasted at 80 ° C for 10 minutes and then pulverized.
상기 분쇄된 햄프씨드 50중량부 및 렌즈콩 50중량부를 혼합하여 제1혼합물을 제조하였다. 50 parts by weight of the crushed ham-seeds and 50 parts by weight of lentils were mixed to prepare a first mixture.
상기 제1혼합물에 양파 5중량부, 당근 5중량부, 표고버섯 5중량부 및 고추 3중량부를 혼합하여 제2혼합물을 제조하였다. 5 parts by weight of onion, 5 parts by weight of carrot, 5 parts by weight of shiitake and 3 parts by weight of red pepper were mixed with the first mixture to prepare a second mixture.
상기 제2혼합물에 찹쌀가루 20중량부, 글루텐 20중량부, 빵가루 10중량부, 계란 15중량부 및 물 40중량부를 혼합하여 제3혼합물을 제조하였다. 20 parts by weight of glutinous rice powder, 20 parts by weight of gluten, 10 parts by weight of crumbs, 15 parts by weight of eggs and 40 parts by weight of water were mixed with the second mixture to prepare a third mixture.
상기 제3혼합물에 후추 가루 0.5중량부 및 머스타드 소스 2중량부를 혼합하여 제4혼합물을 제조하였다. To the third mixture, 0.5 part of pepper powder and 2 parts of mustard sauce were mixed to prepare a fourth mixture.
상기 제4혼합물을 패티로 성형하여 식물성 패티를 제조하였다. The fourth mixture was molded into a patty to produce a vegetable patty.
(실시예 2) (Example 2)
햄프씨드 85중량부 및 렌즈콩 15중량부를 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 식물성 패티를 제조하였다. A vegetable patty was prepared in the same manner as in Example 1, except that 85 parts by weight of a ham-seed and 15 parts by weight of a lentil were used.
(실시예 3) (Example 3)
햄프씨드 80중량부 및 렌즈콩 20중량부를 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 식물성 패티를 제조하였다. A vegetable patty was prepared in the same manner as in Example 1 except that 80 parts by weight of the ham-seed and 20 parts by weight of the lentil were used.
(실시예 4) (Example 4)
햄프씨드 20중량부 및 렌즈콩 80중량부를 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 식물성 패티를 제조하였다. A vegetable patty was prepared in the same manner as in Example 1, except that 20 parts by weight of the ham-seeds and 80 parts by weight of the lentils were used.
(실시예 5) (Example 5)
햄프씨드 15중량부 및 렌즈콩 85중량부를 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 식물성 패티를 제조하였다. A vegetable patty was prepared in the same manner as in Example 1 except that 15 parts by weight of a ham-seed and 85 parts by weight of a lentil were used.
(실시예 6) (Example 6)
찹쌀가루 5중량부를 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 식물성 패티를 제조하였다. A vegetable patty was prepared in the same manner as in Example 1, except that 5 parts by weight of glutinous rice powder was used.
(실시예 7) (Example 7)
찹쌀가루 30중량부를 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 식물성 패티를 제조하였다. A vegetable patty was prepared in the same manner as in Example 1, except that 30 parts by weight of glutinous rice powder was used.
(실시예 8) (Example 8)
백봉령 2중량부를 추가로 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 식물성 패티를 제조하였다. A vegetable patty was prepared in the same manner as in Example 1, except that 2 parts by weight of berry was further used.
(비교예 1) (Comparative Example 1)
햄프씨드만 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 식물성 패티를 제조하였다. A vegetable patty was prepared in the same manner as in Example 1 except that only the ham-seed was used.
(비교예 2) (Comparative Example 2)
렌즈콩만 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 식물성 패티를 제조하였다. A vegetable patty was prepared in the same manner as in Example 1 except that only lentils were used.
(비교예 3) (Comparative Example 3)
햄프씨드 및 렌즈콩을 볶지 않고 생것을 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 식물성 패티를 제조하였다. A vegetable patty was prepared in the same manner as in Example 1, except that the raw seeds were used without roasting ham seeds and lentils.
(비교예 4) (Comparative Example 4)
햄프씨드 및 렌즈콩을 볶지 않고 삶은 것을 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 식물성 패티를 제조하였다. A vegetable patty was prepared in the same manner as in Example 1, except that the ham and the lentil were cooked without roasting.
제조된 식물성 패티의 식감을 평가하기 위해 텍스쳐 분석기를 사용하였고, 색, 외관 및 풍미를 측정하기 위하여 관능평가를 실시하였다. A texture analyzer was used to evaluate the texture of the prepared vegetable patties, and sensory evaluation was performed to measure color, appearance and flavor.
(식감 측정) (Texture measurement)
식물성 패티의 식감을 측정하기 위하여 제조한 패티를 50×50×10mm로 절단하여 텍스쳐 분석기(Texture analyzer)(TA-HDi, Stable Micro Systems co. Ltd., England)를 이용하여 측정하였다. To measure the texture of the vegetable patty, the patty was cut into 50 × 50 × 10 mm and measured using a texture analyzer (TA-HDi, Stable Micro Systems Co., England).
끝부분이 평평한 직경이 20mm인 탐침(probe)을 이용하여 패티 높이의 40％까지 2회 반복 압착 시험하여 텍스쳐 프로파일 분석 곡선(texture profile analysis(TPA) curve)을 얻은 후, 씹힘성(chewiness), 탄성(springiness) 및 견고성(hardness)을 측정하였다. A texture profile analysis (TPA) curve was obtained by repeatedly pressing twice with a probe having a diameter of 20 mm at the tip end to 40% of the patty height. Thereafter, a chewiness, an elasticity springiness and hardness were measured.
(관능 평가) (Sensory evaluation)
색, 외관 및 풍미를 측정하기 위하여 제조된 식물성 패티를 5점 평가제에 의한 관능검사를 실시하였다. The sensory evaluation of the vegetable patties prepared for measuring color, appearance and flavor was carried out by a 5 - point evaluation system.
시료는 180℃에서 2분 15초 동안 deep frying 한 후 중심부 온도가 60±3℃일 때 제공하였다. The samples were provided at a center temperature of 60 ± 3 ° C after deep frying at 180 ° C for 2 minutes and 15 seconds.
상기 표 1에서 알 수 있듯이, 햄프씨드 및 렌즈콩을 사용한 경우(실시예 1~5), 햄프씨드만 사용한 경우(비교예 1) 및 렌즈콩만 사용한 경우(비교예 2)에 비해 씹힘성, 탄성, 견고성 등의 식감이 우수함을 확인할 수 있다. As can be seen from the above Table 1, compared with the case of using the ham-seed and the lentils (Examples 1 to 5), the case of using only the ham-seed (Comparative Example 1) and the case of using only the lentils (Comparative Example 2) , It is confirmed that the texture such as firmness is excellent.
또한 햄프씨드 및 렌즈콩의 중량비가 1:4~4:1인 경우(실시예 1, 3, 4), 그 이외의 중량비를 갖는 경우(실시예 2, 5)보다 씹힘성, 탄성, 견고성 등의 식감이 우수함을 확인할 수 있다. In addition, chewability, elasticity, firmness and the like of the chewing gum and the lentil were higher than those of the case of having a weight ratio of 1: 4 to 4: 1 (Examples 1, 3 and 4) It can be confirmed that the texture is excellent.
상기 표 2에서 알 수 있듯이, 햄프씨드 및 렌즈콩을 볶아서 사용한 경우(실시예 1), 햄프씨드 및 렌즈콩을 생것으로 사용한 경우(비교예 3) 및 햄프씨드 및 렌즈콩을 삶아서 사용한 경우(비교예 4)에 비해 씹힘성, 탄성, 견고성 등의 식감이 현저히 우수함을 확인할 수 있다. As can be seen from the above Table 2, when the hamster seeds and the lentils were roasted (Example 1), the hamster seeds and the lentils were used as raw materials (Comparative Example 3) It can be confirmed that the texture such as chewiness, elasticity and firmness is remarkably superior to that of Example 4).
상기 표 3에서 알 수 있듯이, 찹쌀가루 20중량부를 사용한 경우(실시예 1), 찹쌀가루 5중량부를 사용한 경우(실시예 6) 및 찹쌀가루 30중량부를 사용한 경우(실시예 7)보다 씹힘성, 탄성, 견고성 등의 식감이 우수함을 확인할 수 있다. As can be seen from the above Table 3, it was found that chewing and elasticity (chewiness) was higher than that in the case of using 20 parts by weight of glutinous rice flour (Example 1), 5 parts by weight of glutinous rice flour (Example 6) and 30 parts by weight of glutinous rice flour , It is confirmed that the texture such as firmness is excellent.
또한 백봉령 2중량부를 추가로 사용한 경우(실시예 8), 씹힘성, 탄성, 견고성 등의 식감이 우수함을 확인할 수 있다. In addition, when 2 parts by weight of bamboo shoots were additionally used (Example 8), it can be confirmed that the texture such as chewiness, elasticity and firmness is excellent.
상기 표 4에서 알 수 있듯이, 햄프씨드 및 렌즈콩을 볶아서 사용한 경우(실시예 1, 2, 5, 8), 햄프씨드만 사용한 경우(비교예 1) 및 햄프씨드 및 렌즈콩을 생것으로 사용한 경우(비교예 3)에 비해 외관, 색, 풍미가 우수함을 확인할 수 있다. As can be seen from the above Table 4, in the case of using ham-seeds and lentils roasted (Examples 1, 2, 5 and 8), using only ham-seeds (Comparative Example 1), and using ham- (Comparative Example 3), it can be confirmed that the appearance, color and flavor are excellent.
또한 햄프씨드 및 렌즈콩의 중량비가 1:1인 경우(실시예 1), 그 이외의 중량비를 갖는 경우(실시예 2, 5)보다 외관, 색, 풍미가 우수함을 확인할 수 있다. Further, it can be confirmed that the appearance, color and flavor are superior to those in the case where the weight ratio of the ham-seed and the lentil is 1: 1 (Example 1) and the weight ratios other than those (Examples 2 and 5).
Claims (6)
렌즈콩을 볶은 후 분쇄하는 단계;
상기 분쇄된 햄프씨드 및 렌즈콩을 혼합하여 제1혼합물을 제조하는 단계;
상기 제1혼합물에 양파, 당근, 표고버섯 및 고추를 혼합하여 제2혼합물을 제조하는 단계;
상기 제2혼합물에 찹쌀가루, 글루텐, 빵가루, 계란 및 물을 혼합하여 제3혼합물을 제조하는 단계;
상기 제3혼합물에 후추 가루 및 머스타드 소스를 혼합하여 제4혼합물을 제조하는 단계; 및
상기 제4혼합물을 패티로 성형하는 단계를 포함하는 식물성 패티의 제조방법.
Roasting and crushing the hampad seeds;
Roasting the lentil and pulverizing the lentil;
Mixing the ground hamster seeds and lentils to produce a first mixture;
Mixing the first mixture with onion, carrot, shiitake and pepper to prepare a second mixture;
Mixing the second mixture with glutinous rice flour, gluten, bread crumbs, eggs and water to prepare a third mixture;
Mixing the third mixture with pepper powder and mustard sauce to prepare a fourth mixture; And
And molding the fourth mixture into a patty.
상기 햄프씨드 및 렌즈콩의 중량비는 1:4~4:1인 것을 특징으로 하는 식물성 패티의 제조방법.
The method according to claim 1,
Wherein the weight ratio of the hamster seeds to the lentils is 1: 4 to 4: 1.
상기 햄프씨드 및 렌즈콩의 제1혼합물 100중량부에 대하여 양파 1~10중량부, 당근 1~10중량부, 표고버섯 1~10중량부, 고추 1~5중량부, 찹쌀가루 10~25중량부, 글루텐 10~25중량부, 빵가루 5~20중량부, 계란 10~25중량부, 물 30~50중량부, 후추 가루 0.1~1중량부 및 머스타드 소스 1~5중량부를 포함하는 것을 특징으로 하는 식물성 패티의 제조방법.
3. The method of claim 2,
1 to 10 parts by weight of onion, 1 to 10 parts by weight of carrot, 1 to 10 parts by weight of shiitake, 1 to 5 parts by weight of red pepper, and 10 to 25 parts by weight of glutinous rice powder are added to 100 parts by weight of the first mixture of the ham- 10 to 25 parts by weight of gluten, 5 to 20 parts by weight of crumbs, 10 to 25 parts by weight of eggs, 30 to 50 parts by weight of water, 0.1 to 1 part by weight of pepper powder and 1 to 5 parts by weight of mustard sauce / RTI >
A vegetable patty produced by the method of claim 1.
상기 햄프씨드 및 렌즈콩의 중량비는 1:4~4:1인 것을 특징으로 하는 식물성 패티.
5. The method of claim 4,
Wherein the weight ratio of the hamster seeds to the lentils is 1: 4 to 4: 1.
상기 햄프씨드 및 렌즈콩의 제1혼합물 100중량부에 대하여 양파 1~10중량부, 당근 1~10중량부, 표고버섯 1~10중량부, 고추 1~5중량부, 찹쌀가루 10~25중량부, 글루텐 10~25중량부, 빵가루 5~20중량부, 계란 10~25중량부, 물 30~50중량부, 후추 가루 0.1~1중량부 및 머스타드 소스 1~5중량부를 포함하는 것을 특징으로 하는 식물성 패티.
6. The method of claim 5,
1 to 10 parts by weight of onion, 1 to 10 parts by weight of carrot, 1 to 10 parts by weight of shiitake, 1 to 5 parts by weight of red pepper, and 10 to 25 parts by weight of glutinous rice powder are added to 100 parts by weight of the first mixture of the ham- 10 to 25 parts by weight of gluten, 5 to 20 parts by weight of crumbs, 10 to 25 parts by weight of eggs, 30 to 50 parts by weight of water, 0.1 to 1 part by weight of pepper powder and 1 to 5 parts by weight of mustard sauce Vegetable patty.
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|---|---|---|---|---|
| KR970064453A (en) | 1996-03-20 | 1997-10-13 | 한민섭 | Healthy hamburger with soy powder and tofu |
| KR20060087047A (en) | 2005-01-28 | 2006-08-02 | 구성학 | A hamburger paeti which the cholestrol is reduced and making method |
| US20150132438A1 (en) * | 2013-11-12 | 2015-05-14 | Alice Chang | Ready to eat cold vegetable cakes with ingredients |
| KR20160077626A (en) | 2014-12-24 | 2016-07-04 | 영 남 황 | Patty preparation containing meat and tofu |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970064453A (en) | 1996-03-20 | 1997-10-13 | 한민섭 | Healthy hamburger with soy powder and tofu |
| KR20060087047A (en) | 2005-01-28 | 2006-08-02 | 구성학 | A hamburger paeti which the cholestrol is reduced and making method |
| US20150132438A1 (en) * | 2013-11-12 | 2015-05-14 | Alice Chang | Ready to eat cold vegetable cakes with ingredients |
| KR20160077626A (en) | 2014-12-24 | 2016-07-04 | 영 남 황 | Patty preparation containing meat and tofu |
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