KR970064453A - Healthy hamburger with soy powder and tofu - Google Patents

Healthy hamburger with soy powder and tofu Download PDF

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Publication number
KR970064453A
KR970064453A KR1019960007538A KR19960007538A KR970064453A KR 970064453 A KR970064453 A KR 970064453A KR 1019960007538 A KR1019960007538 A KR 1019960007538A KR 19960007538 A KR19960007538 A KR 19960007538A KR 970064453 A KR970064453 A KR 970064453A
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KR
South Korea
Prior art keywords
hamburger
weight
tofu
bread
patty
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Application number
KR1019960007538A
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Korean (ko)
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KR100221744B1 (en
Inventor
한민섭
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한민섭
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Priority to KR1019960007538A priority Critical patent/KR100221744B1/en
Publication of KR970064453A publication Critical patent/KR970064453A/en
Application granted granted Critical
Publication of KR100221744B1 publication Critical patent/KR100221744B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/204—Animal extracts
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/204—Animal extracts
    • A23V2250/2042—Marine animal, fish extracts
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • 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
    • A23V2300/00—Processes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

본 발명은 콩 분말과 꿀을 함께 반죽하여 성형한 성형물로 빵원료 반죽내에 다수개 삽입하여 제조된 햄버거용 빵과, 두부와 육류 또는 생선살 및 기타 통상의 부재료로 된 햄버거용 패티로 이루어지고, 최종 햄버거를 다시마 리본으로 장식하며 햄버거를 빵과 햄버거 패티 사이에 늙은 생호박육을 삽입하는 것을 특징으로 하는 건강 햄버거에 관한 것이다.The present invention relates to a hamburger bread prepared by kneading a plurality of beans in a dough of bread as a molded product formed by kneading soybean powder and honey together, and a hamburger patty made of tofu, meat or fish fillings and other common ingredients, Wherein the final hamburger is decorated with a kelp ribbon and the hamburger is inserted between the bread and the hamburger patty.

Description

콩 분말과 두부가 함유된 건강 햄버거Healthy hamburger with soy powder and tofu

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

Claims (2)

콩을 30~40분 담궈서 콩 껍질의 독성을 빼내고 물을 따라 버린 후, 90~100℃에서 설익지만 않을 정도로 10~15분간 증기로 찐 다음 건조, 분쇄하여 콩 분말을 얻고, 이 콩 분말 대 꿀의 중량비를 5 : 1~1 : 1로 하여 소량의 소금 및 녹말가루와 함께 혼합, 반죽한 후 가는 막대형으로 성형한 성형물을 다수개 삽입하여 제조된 햄버거용 빵과; 두부 20-50 중량%, 육류 또는 생선살 40-70 중량% 및 야채류 10-20 중량부%를 포함하는 햄버거용 패티로 이루어지는 것을 특징으로 하는 건강 햄버거.After soaking the soybeans for 30 to 40 minutes to remove the toxicity of the bean husks and discarding them along with the water, steam is steamed for 10 to 15 minutes at 90-100 ° C., followed by drying and pulverization to obtain soybean powder, A hamburger bread prepared by mixing and kneading a small amount of salt and starch powder at a weight ratio of honey of 5: 1 to 1: 1, and then molding a plurality of the molded products into a thin film; A hamburger patty comprising 20-50% by weight of tofu, 40-70% by weight of meat or fish meat, and 10-20% by weight of vegetables. 제1항에 있어서, 상기 햄버거를 가공된 다시마 리본 또는 매듭으로 장식하고, 햄버거를 빵과 햄버거 패티 사이에 늙은 생호박얇게 저민 것을 삽입하는 것을 특징으로 하는 건강 햄버거.The healthy hamburger according to claim 1, wherein the hamburger is decorated with a processed kelp ribbon or knot, and the hamburger is inserted between the bread and the hamburger patty with an old sliced raw zucchini. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960007538A 1996-03-20 1996-03-20 Hamburger for health containing powdered beans and bean curd KR100221744B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960007538A KR100221744B1 (en) 1996-03-20 1996-03-20 Hamburger for health containing powdered beans and bean curd

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960007538A KR100221744B1 (en) 1996-03-20 1996-03-20 Hamburger for health containing powdered beans and bean curd

Publications (2)

Publication Number Publication Date
KR970064453A true KR970064453A (en) 1997-10-13
KR100221744B1 KR100221744B1 (en) 1999-09-15

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019960007538A KR100221744B1 (en) 1996-03-20 1996-03-20 Hamburger for health containing powdered beans and bean curd

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190048299A (en) 2017-10-31 2019-05-09 한남대학교 산학협력단 A vegetable patty using lentil and hamp seed and a method manufacturing the same

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020023259A (en) * 2002-01-04 2002-03-28 신동화 Preparation method of Hamburger-Patty by using high-functional the whole bean curd
KR100432517B1 (en) * 2002-02-25 2004-05-20 주식회사 롯데리아 Preparing method of mushroom hamburg patty
KR101132658B1 (en) 2009-08-27 2012-04-02 건국대학교 산학협력단 Well-being low-fat hamburger patty containing sea tangle powder and the method of producing the same
KR101397794B1 (en) 2012-11-30 2014-05-21 함양농업협동조합 Manufacturing method for soybean meat having improved palatability and antioxidant activity

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR960036945A (en) * 1995-04-10 1996-11-19 한호숙 Healthy Burger with Soy Powder and Tofu

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190048299A (en) 2017-10-31 2019-05-09 한남대학교 산학협력단 A vegetable patty using lentil and hamp seed and a method manufacturing the same

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