KR20200012170A - Method for manufacturing of meat type soybean and meat type soybean prepared thereby - Google Patents

Abstract

The present invention relates to a method for producing a convenient vegetable patty and a convenient vegetable patty produced thereby. The method comprises: a step (A) of treating textured soy protein with a proteolytic enzyme; a step (B) of performing a reaction by mixing the textured soy protein and transglutaminase; a step (C) of firstly heating the textured soy protein treated with the transglutaminase with superheated steam; a step (D) of secondly heating the textured soy protein, which is firstly heated with the superheated steam, with a grill; and a step (E) of cooling the textured soy protein secondly heated with the grill. Therefore, it is possible to provide vegetable meat having similar texture and hardness to animal meat and having excellent functionality.

Description

Method for manufacturing a convenient type vegetable patty and a convenience type vegetable patty manufactured according to the present invention.Method for manufacturing of meat type soybean and meat type soybean prepared

The present invention relates to a method for producing a convenient vegetable patty similar in texture to the animal patty and excellent in functionality, and a convenient vegetable patty produced accordingly.

Recently, convenience and variety in the food culture have been demanded by consumers. Due to the diversification and organization of social life structure, the increase of dual income and private education, the lifestyles of children and adolescents have also changed greatly, so that the consumption of food, such as relying on family meals in the home-based diet, eating out of meals, childcare facilities and schools, etc. There is a change in form.

For example, it is a good example that the development and research of convenience foods in small quantities and home meal replacement (HMR) foods are variously made in the modern society.

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

Except for water, the human body takes up most of the protein, and lack of protein causes many unhealthy symptoms.

Compared to animal proteins, vegetable proteins are good sources of protein, such as lowering cholesterol levels and preventing atherosclerosis.

Vegetable analogue (meat analogue or meat alternative) can be divided into powder, granular, solid, paste, etc. according to the properties, depending on the form and preparation method of the protein and puffing protein (extruded protein) form and stirring protein ( spun protein).

Vegetable meat prepared with such a vegetable protein has an advantage of excellent nutritional value because it can easily absorb moisture and consume protein without cholesterol.

The vegetable meat includes wheat meat, soybean meat, etc., which are made of proteins extracted from wheat and soybeans, respectively, to eliminate various disadvantages contained in animal meat and enjoy meat taste.

The soybean is a vegetable soybean meat that has a texture and taste similar to meat using gluten (gluten), which is a tissue soy protein (단 大頭 蛋白) and wheat protein using a tissue protein (祖 織 蛋白) organized protein. In particular, soy protein contains abundant essential amino acids and prevents cholesterol lowering and anti-cancer effects, osteoporosis, etc., and is cheaper compared to animal protein, so it is used as a substitute for animal protein.

The vegetable meat does not contain animal fats and does not consume cholesterol or saturated fatty acids, which helps prevent cardiovascular diseases and lifestyle diseases. In addition, vegetable meat is shorter digestion time than meat, so less burden on the stomach and intestines.

Soy protein and wheat protein, however, have received considerable attention as an alternative to expensive animal proteins, but they cannot completely replace the texture or physical properties of animal proteins.

Accordingly, there is a need for a patty using vegetable meat that is similar in texture to animal protein (animal meat) and has excellent organoleptic properties.

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

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

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

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

Tissue soy protein in step (A) may be obtained by extruding soybeans at 400 to 700 rpm at 70 to 95 ℃ with a twin screw extruder.

Proteolytic enzyme in step (A) may be treated with 0.1 to 0.4% by weight of Bacillus protease (Acillgill protease) or Aspergillus duck origin protease (Aspergillus oryzae origin protease) .

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

In the step (B) may be incubated for 30 to 90 minutes at 40 to 50 ℃ by mixing soy protein and transglutaminase.

Between steps (A) and (B), hydrating the enzyme-treated tissue soy protein in water; And it may further comprise the step of soaking the hydrated tissue soy protein.

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

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

After the at least one selected from the group consisting of carrageenan, alginic acid, separated soy protein, and wheat dietary fiber, the salted tissue soybean protein may be left at 23 to 27 ° C. for 30 to 90 minutes.

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

Between (C) and (D), the method may further include the step of smoking the tissue soy protein first 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.

The heating time with superheated steam in the step (C) may be 20 to 50 seconds.

In step (D), the secondary heating may be performed for 10 to 30 seconds at a grill temperature of 130 to 200 ℃.

In addition, the convenience-type vegetable patties of the present invention for achieving the above-mentioned other objects can be prepared according to the above production method.

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

Convenience vegetable meat of the present invention is similar in texture to the animal patty and has a chewy and soft texture as well as excellent flavor. Therefore, the convenient vegetable patties of the present invention have high industrial applicability in the food field.

The present invention relates to a method for preparing a convenient vegetable patty similar in 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 proteolytic enzymes and transglutaminase.

The vegetable patty of the present invention is prepared using soybeans, and means soybean patty.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

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

In addition, between the steps (A) and (B), (A1) hydrating the enzyme-treated soy protein soaked in water; And (A2) may further comprise the step of salting the hydrated tissue soy protein; Between (C) and (D), (C1) may further comprise 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 soybeans at 400 to 700 rpm at 70 to 95 ℃ by a twin screw extruder, when the beans are pulverized to a range beyond the temperature and speed may lower the physical properties such as texture.

The present invention treats tissue soy protein with proteolytic enzymes and then reacts with transglutaminase (TG) to improve the flavor and chewability and hardness similar to that of normal animal meat. At this time, if the treatment with transglutaminase (TG) is not performed, texture and chewiness and hardness are lower than those treated with transglutaminase (TG), and bitter taste may occur, which is not preferable.

As the proteolytic enzyme, Bacillus protease or Aspergillus orygen origin protease is used. In the present invention, the use of only one type of protease is superior to the use of two types. If two enzymes are used to react with transglutaminase (TG) after hydrolysis, the texture of chewability and hardness may be significantly reduced.

The proteolytic enzyme is added at 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 may not secure a texture similar to animal meat, when the protein hydrolase is higher than the upper limit may reduce the heating loss and decrease the color.

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

The temperature of the water is 23 to 27 ℃, when the temperature of the water is less than the lower limit is not well hydrated, if the water exceeds the hardness of the tissue soy protein may be lowered. In addition, when the hydration time is too short or long, the hydration is not enough, so the hardness may not be good, the hydration time is 15 to 30 minutes.

In addition, the tissue soy protein may be hydrated as it is after being added to the network so as to ease the process, it is possible to eliminate the trouble of removing water from the tissue soy protein by lifting the net as it is after hydration.

Next, in step (A2), the hydrated tissue soy protein is dehydrated and pulverized, followed by adding a salting agent to the pulverized product, followed by tumbling.

The salt inhibitor penetrates between the proteins of the tissue soy protein to remove the coarse 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 is less than the lower limit based on salt, chewiness and hardness may be lowered, and when the upper limit is exceeded, bitterness and flavor may be lowered.

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

The salted tissue soy protein can be evenly distributed in the tissue soy protein by allowing the tumbling injected infusion agent to mix well with the tissue soy protein.

Tumbling the soybean protein soaked with tumbler 50 ~ 200 times (rotational rolling, rotating mixing) so that the soybean protein is sufficiently rubbed so that the dye agent is evenly distributed in the soybean protein. The tumbling may be performed in a normal state but not in a vacuum state.

The tissue soy protein soaked with the tumbler may be tumbling for 50 to 70 minutes. Preferably, the tumbling may be performed in order of 20 to 30 minutes in a clockwise direction, 10 minutes of stopping, and 20 to 30 minutes in a clockwise direction. If there is no stop time in the middle as described above may reduce the texture of the soybean tissue soaked.

One or more selected from the group consisting of carrageenan, alginic acid, separated soy protein, and wheat dietary fiber may be left at 23 to 27 ° C. for 30 to 90 minutes.

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

In addition, when the temperature and time after the addition of the additive is out of the above range, the binding between tissue soy protein is lower than the case where the reaction is performed within the above range may lower the texture.

However, since the additives alone cannot raise the binding capacity of the soybean protein to an appropriate level or more, a process of treating with glutaminase is performed.

Next, in step (B), the enzyme-treated tissue soy protein and transglutaminase are mixed to carry out the reaction to further increase binding force, lower heating loss, and have similar chewiness and hardness as animal meat.

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

After the transglutaminase is added to the tissue soy protein, it is incubated for 30 to 90 minutes, preferably 50 to 80 minutes, at 40 to 50 ° C, preferably 45 to 50 ° C, for enzymatic activity. If the incubation temperature and time is less than the lower limit, the binding force may be lowered and the heating loss may be lowered. If the incubation temperature and time is less than the upper limit, the functionality may be lowered.

The tissue soy protein treated with the transglutaminase may be molded and manufactured in a desired form.

Next, in step (C), the tissue soy protein treated with transglutaminase is first heated with superheated steam, thereby hardening the tissue soy protein more firmly and preventing a decrease in heating loss as well as tissue soy protein. Sterilize all bacteria contained in

Heating the tissue soy protein with superheated steam is carried out in a superheated superheated steam apparatus (SHS). In addition, the tissue soy protein is put in the tray of the super fast superheated steam apparatus (SHS) and heated with superheated steam to cook evenly to the inside of the tissue soy protein and at the same time harden more firmly.

 The time for heating the tissue soy protein with superheated steam is 20 to 50 seconds, preferably 30 to 40 seconds. When the heating time with superheated steam is less than the lower limit, it is hardly hardened, so the chewiness and hardness are not excellent, and when the upper limit is exceeded, tissue soy protein may be deteriorated.

In addition, the oven temperature of the superheated steam is 240 to 320 ℃, the steam temperature is 310 to 380 ℃. If the oven temperature and steam temperature of the superheated steam are less than the lower limit, they do not harden and are not excellent in chewiness and hardness. If the upper limit is exceeded, the hardness is so hard that the vegetable patty may be hard and tissue soy protein may be deteriorated. have.

According to the present invention, when treated with superheated steam of superheated superheated steam apparatus (SHS) without using superheated steam in general, the chewiness and hardness may be reduced.

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

The primary heated raw meat is smoked at 35 to 40 ° C. for 20 to 50 minutes, thereby firming hardness and improving flavor.

Next, in step (D), the tissue soy protein treated in step (E) is secondarily heated with a preheated grill to further cook the surface of the tissue soy protein to improve flavor and improve chewability.

The temperature of the preheated grill is 130 to 200 ° C., preferably 150 to 200 ° C .; The time for heating 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 is less than the lower limit, the hardness may be lowered when stored for a long time, and when the upper limit is exceeded, the tissue soy protein may be deteriorated.

The present invention improves hardness and flavor by performing a secondary heating with a grill after the first heating with superheated steam, such as superheated steam alone, grill alone, boiled by a heating method, pan heating, microwave heating, infrared heating, etc. When using the method of the hardness may be lowered and the flavor may be lowered.

Next, in step (E), the tissue-heated soybean protein heated secondly 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, preferred examples are provided to help understanding of the present invention, but the following examples are merely for exemplifying the present invention, and various changes and modifications within the scope and spirit of the present invention are apparent to those skilled in the art. It is natural that such variations and modifications fall within the scope of the appended claims.

Example 1.

Beans were extruded at a speed of 500 rpm at 85 ° C. with a twin screw extruder to obtain tissue soy protein. 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., followed by Bacillus 0.3 wt% of protease ( Bacillus protease ) 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 was immersed in water at 25 ° C. for 20 minutes to hydrate, dehydrated and pulverized, followed by a dyeing agent (salt: nitrite: sugar = 1: 0.1: 0.6) based on 100 parts by weight of the tissue soy protein pulverized product. 10 parts by weight of tumbling was added, followed by 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 fiber and left at 25 ° C. for 60 minutes.

The salted tissue soy protein and transglutaminase 1: 1.3 by mixing in a weight ratio of incubation at 40 ℃ for 60 minutes and then molded and super-sized superheated steam apparatus (SHS, oven temperature: 280 ℃, steam temperature 350 ℃) Primary boiled for 30 seconds, smoked at 35 ° C. for 30 minutes, then heated to 160 ° C. for 2 seconds for 15 seconds, cooled at 4 ° C., packaged and refrigerated at −1 to 0 ° C. Patty was prepared.

Comparative Example 1. Two kinds 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 In addition, a convenient vegetable hamburger patty was prepared by omitting the process with transglutaminase.

Comparative Example 2. Two kinds of 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. Using Guar Gum

In the same manner as in Example 1, but using a guar gum instead of transglutaminase to prepare a vegetable hamburger patty.

Comparative Example 4. Konjac Use

In the same manner as in Example 1, using a konjac instead of transglutaminase to prepare a vegetable hamburger patty.

Comparative Example 5. Use Factin

In the same manner as in Example 1, but instead of the transglutaminase was used to prepare a vegetable hamburger patty.

Comparative Example 6. Use of Cellulose

In the same manner as in Example 1, but using a cellulose instead of transglutaminase to prepare a vegetable hamburger patty.

Comparative Example 7. Omitted SHS

In the same manner as in Example 1, a vegetable hamburger patty was prepared by omitting the first heating process with an ultra-fast superheated steam apparatus (SHS, oven temperature: 280 ℃, steam temperature 350 ℃).

<Test Example>

The vegetable vegetable hamburger patties prepared and refrigerated 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 Heat Loss

1-1. pH measurement: 5 g of vegetable patties of the reheated example and comparative example in a microwave oven and 45 ml of distilled water were mixed, homogenized with a blender (commercial blender, Waring, USA) for 5 seconds, a solid was precipitated, and a supernatant was taken to take a pH meter ( 13-620-530A, Accumet, Malaysia), and all three measurements were taken 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 after heating up to the grill heating was calculated as% 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 patty prepared according to Example 1 of the present invention is kept higher than that of Comparative Examples 1 to 7, which means that the protein solubility of the hamburger patty is increased and softened.

In addition, it was confirmed that the hamburger patty prepared according to Example 1 has a lower heating loss than 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 up to the grill heating was calculated as% 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 up to the grill heating was calculated as% of the thickness of the sample before heating.

2-3. Shrinkage (%): The shrinkage of the sample was measured before heating with superheated steam and after heating up 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, the vegetable hamburger patties prepared according to Example 1 of the present invention was confirmed that less shrinkage compared to the hamburger patties prepared in Comparative Examples 1 to 7.

Test Example 3 Measurement of Texture

The hardness, elasticity, cohesion, gumability and chewability of the hamburger patties reheated in the microwave were measured using a Texture analysis XT-Plus instrument, and the probe was SMSP / 25φ. It was. 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

-30% strain

Time 2 sec

Trigger Type Auto

Trigger Force 5.0g

-Tare Mode Auto

-Adie. 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 Cohesive 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 Chewability 4612.09 4105.28 2002.46 4029.19 3569.44 3715.08 3352.43 2126.55

As shown in Table 3, the vegetable burger patty prepared according to Example 1 of the present invention was confirmed that the hardness, gumminess and chewability is significantly higher than the vegetable burger patties prepared in Comparative Examples 1 to 7. This is similar to animal meat (burger patties with beef and pork).

On the other hand, in Comparative Examples 1 to 7, Comparative Example 1 was superior to the other group, but the texture was confirmed as compared to Example 1 was low.

Usually, the meat prepared by the tissue soy protein has a low preference due to the difference in texture and texture of animal meat due to low chewability and hardness, but the vegetable hamburger patty of the present invention was confirmed to have an excellent texture.

Test Example 4 Sensory Test

The vegetable burger patties prepared in Examples and Comparative Examples were reheated in a microwave oven, and then sampled by 10 professional panelists, and then subjected to sensory tests using a 9-point scale method to obtain an average value.

Appearance, Flavor, Softness, Juicyness, Overall 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, the vegetable burger patty prepared according to Example 1 of the present invention compared to the vegetable burger patties prepared in Comparative Examples 1 to 7 confirmed that the appearance, flavor, softness, juiciness, also excellent overall I did it.

Claims (16)

(A) treating tissue soy protein with proteolytic enzymes;
(B) performing a reaction by mixing the enzyme treated tissue soy protein and transglutaminase;
(C) first heating the soybean protein treated with transglutaminase with superheated steam; And
(D) a second step of heating the tissue soy protein firstly heated with the superheated steam. The method of claim 1, further comprising, after step (D), cooling the secondary heated tissue soy protein. According to claim 1, wherein the tissue soy protein in step (A) is a method for producing a vegetable patty, characterized in that the soybean is obtained by extruding the beans at 400 to 700 rpm at 70 to 95 ℃ by a twin screw extruder. According to claim 1, wherein the proteolytic enzyme in step (A) is characterized in that the treatment of Bacillus protease (Bacillus protease) or Aspergillus origin protease ( Aspergillus oryzae origin protease) at 0.1 to 0.4% by weight Method for producing a vegetable patty. The method of claim 1, wherein in step (B), tissue soy protein and transglutaminase are mixed at a weight ratio of 1: 0.5 to 3.0. The method of claim 1, wherein in step (B), the soybean protein and transglutaminase are mixed and incubated at 40 to 50 ° C. for 30 to 90 minutes to produce a vegetable patty. According to claim 1, Between (A) and (B), the step of hydrating the enzyme-treated tissue soy protein in water; And salting the hydrated tissue soy protein. The method of claim 7, wherein the salting is carried out with a salting agent mixed with salt, nitrite and sugar in a weight ratio of 1: 0.1-0.5: 0.5-1, followed by tumbling. The method of claim 8, wherein the dyeing agent is contained in 5 to 20 parts by weight with respect to 100 parts by weight of tissue soy protein, the tumbling method of producing a vegetable patty, characterized in that carried out in a vacuum. 8. The method of claim 7, wherein the at least one selected from the group consisting of carrageenan, alginic acid, isolated soy protein, and wheat dietary fiber is added to the salted tissue soy protein, and then left at 23 to 27 ° C. for 30 to 90 minutes. Method for producing a vegetable patty. The method of claim 1, further comprising the step of smoking the tissue soy protein primarily heated with the superheated steam between the steps (C) and (D). The method of claim 1, wherein the oven temperature of the superheated steam in step (C) is 240 to 320 ℃, the steam temperature is 310 to 380 ℃ manufacturing method of a vegetable patty. The method of claim 1, wherein the heating time with superheated steam in the step (C) is a method for producing a vegetable patty, characterized in that 20 to 50 seconds. The method of claim 1, wherein the secondary heating in the step (D) using a grill (Grill), the method of producing a vegetable patty, characterized in that performed for 10 to 30 seconds at a grill temperature of 130 to 200 ℃. Vegetable patty prepared according to the method of claim 1. A hamburger containing the vegetable patty of claim 15.