KR930011848A

KR930011848A - Recipe for Vegetable Hamburger Patty

Info

Publication number: KR930011848A
Application number: KR1019910021952A
Authority: KR
Inventors: 이경일; 정영길
Original assignee: 신명수; 동방유량 주식회사
Priority date: 1991-12-02
Filing date: 1991-12-02
Publication date: 1993-07-20

Abstract

조직대두단백질의 기능적인 특성을 이용한 식물성 햄버거패티의 제조법에 관한것으로 조직대두단백을 수화하여 일정한 크기로 세절한 것을 식물성 단백을 이용하여 결착시키고, 점증안정제로 조직을 강화한 다음 식물성유지 및 향신료를 첨가하여 조직과 풍미가 동물성 햄버거 패티와 유사하도록 제조한 것이다. 축육을 이용한 햄버거 패티는 동물성 지방의 섭취로 인한 체내 콜레스테롤의 증가와 어린이들의 비만 및 값싼 잡육의 사용으로 문제가 제기되고 있다. 또한 조직대두단백 만으로는 조직감이 육에 미치지 못하고 대두취의 발생과 조리방법의 번거로움으로 가공 식품의 주원료로는 사용이 미미한 실정이다. 따라서, 본 발명에서는 식물성 햄버거패티를 제조하기 위하여 조직대두단백을 수화하고 적절한 크기(3-5 m/m)로 세절한 다음 결착 효과와 섬유성을 부여하기 위해 분리대두단백(5-10중량%), 활성글루텐(15-25중량%)의 반죽물 및 점증안정제(0.05-0.2중량%)를 첨가한 다음 식물성유지(5-10중량%)와 향신료를 적당량 혼합하고 성형 가열하여 동물성 햄버거패티와 유사한 풍미와 조직감을 갖는 식물성 햄버거패티의 제조법에 관한 것이다.A method for producing a vegetable hamburger patty using the functional properties of tissue soy protein. A method of manufacturing a vegetable hamburger patty is obtained by hydrating tissue soy protein and cutting it to a certain size using vegetable protein. The tissue and flavor are made to be similar to animal hamburger patties. The hamburger patty using meat is a problem due to the increase of cholesterol in the body due to the intake of animal fat and the use of obesity and cheap meat of children. In addition, tissue soy protein alone does not reach the texture and the use of soybean odor and the hassle of cooking method is not used as the main raw material of processed food. Therefore, in the present invention, soybean protein is hydrated in order to produce a vegetable hamburger patty and cut into appropriate sizes (3-5 m / m) and then separated soy protein (5-10% by weight to give a binding effect and fibrous properties) ), Add active gluten (15-25% by weight) dough and thickening stabilizer (0.05-0.2% by weight), and then mix the vegetable oil (5-10% by weight) and spices with an appropriate amount and heat molded animal hamburger patty A method of preparing a vegetable hamburger patty having a similar flavor and texture.

Description

Recipe for Vegetable Hamburger Patty

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims

In the production of vegetable hamburger patties using tissue soy protein as a main ingredient, it is bound to hydrated tissue soy protein using 5-10% by weight of soy protein and gluten paste (15-25% by weight of gluten), and using thickener A method for producing a vegetable hamburger patty, characterized in that the tissue and flavor are similar to the hamburger patties made by the meat and meat by adding 5-10% by weight of vegetable fat and spices after strengthening the tissue.

A method of producing a vegetable hamburger patty in which the amount of sodium alginate, guar gum and xanthan gum used as the thickener of claim 1 is 0.05-0.2% by weight.

Method for producing a gluten dough, characterized in that for 2-3 minutes cutting with a mixer (Cutting Mixer) to mitigate the fibrous properties of the gluten dough.

A method of producing a vegetable hamburger patty, wherein the addition of meat to the tissue soy protein of claim 1 is 10-50% by weight.

The vegetable fats and oils used in claim 1 are soybean oil, cottonseed oil, jade oil, rapeseed oil, sunflower oil, safflower oil and peanut oil alone or a mixture thereof.

※ Note: The disclosure is based on the initial application.