KR940001806A - Preparation of Seasoned Artificial Beef Jerky Using Soy Protein - Google Patents

Preparation of Seasoned Artificial Beef Jerky Using Soy Protein Download PDF

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Publication number
KR940001806A
KR940001806A KR1019920013063A KR920013063A KR940001806A KR 940001806 A KR940001806 A KR 940001806A KR 1019920013063 A KR1019920013063 A KR 1019920013063A KR 920013063 A KR920013063 A KR 920013063A KR 940001806 A KR940001806 A KR 940001806A
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KR
South Korea
Prior art keywords
soy protein
seasoned
beef jerky
preparation
protein food
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Application number
KR1019920013063A
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Korean (ko)
Inventor
이진희
이수열
임재각
공운영
Original Assignee
김정순
제일제당 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by 김정순, 제일제당 주식회사 filed Critical 김정순
Priority to KR1019920013063A priority Critical patent/KR940001806A/en
Publication of KR940001806A publication Critical patent/KR940001806A/en

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Abstract

고온압출 성형 방법에 의한 탈지대두분의 조직화에 있어서, 냉각다이를 사용하여 조직화시킴으로써 수분함량이 높고 보다 축육에 가까운 치밀한 구조의 조직을 가지는 대두단백식품을 제조하는 것과 이를 육포의 맛과 형태로 가공함을 특징으로 하는 인조육포의 제조방법.In the organization of skim soy flour by the high-temperature extrusion molding method, it is organized using a cooling die to produce soy protein foods having a high moisture content and a close structure of the meat, and processing the taste and shape of the beef jerky. Method of manufacturing artificial beef jerky characterized in that.

Description

대두단백을 소재로 한 조미 인조육포의 제조방법Preparation of Seasoned Artificial Beef Jerky Using Soy Protein

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 대두단백을 소재로 한 인조육포의 제조공정을 나타낸 것이다.Figure 1 shows the manufacturing process of artificial beef jerky based on soy protein.

Claims (4)

고온압출성형방법으로 탈지대두분을 조직화하여 대두단백식품을 제조함에 있어서, 70-90℃의 냉각다이를 사용하여 조직화시킴으로써 50-8O℃ 수분함량을 갖도록 함을 특징으로 하는 대두단백식품의 제조방법.In preparing soy protein food by organizing skim soy flour by high temperature extrusion molding method, the method of producing soy protein food, characterized in that it has a moisture content of 50-8O ℃ by organizing using a cooling die of 70-90 ℃. . 제1항에 있어서, 압출성형시 슬릿두께는 2mm로 유지함을 특징으로 하는 제조방법.The method of claim 1, wherein the slit thickness is maintained at 2 mm during extrusion. 제1항에 있어서, 압출성형시 수분함량은 60-70%임을 특징으로 하는 제조방법.The method according to claim 1, wherein the water content during extrusion is 60-70%. 제1항 또는 제2항의 방법으로 제조된 대두단백식품을 간장8%, 식염 4%, 설탕 7.5%, 포도당 18%, L-글루 타민산 나트륨 3/5%및 쇠고기 엑기스 2.4%를 함유한 조미액으로 조미함을 특징으로 하는 조미인조육포의 제조 방법.The soy protein food prepared by the method of claim 1 or 2 is seasoned solution containing soy sauce 8%, salt 4%, sugar 7.5%, glucose 18%, L- glutamate 3/5% and beef extract 2.4% A method of producing seasoned meat jerky characterized by the seasoning. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920013063A 1992-07-22 1992-07-22 Preparation of Seasoned Artificial Beef Jerky Using Soy Protein KR940001806A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920013063A KR940001806A (en) 1992-07-22 1992-07-22 Preparation of Seasoned Artificial Beef Jerky Using Soy Protein

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920013063A KR940001806A (en) 1992-07-22 1992-07-22 Preparation of Seasoned Artificial Beef Jerky Using Soy Protein

Publications (1)

Publication Number Publication Date
KR940001806A true KR940001806A (en) 1994-02-16

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ID=67147114

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920013063A KR940001806A (en) 1992-07-22 1992-07-22 Preparation of Seasoned Artificial Beef Jerky Using Soy Protein

Country Status (1)

Country Link
KR (1) KR940001806A (en)

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