TH26784U - Recipes and methods for making burgers from grains. - Google Patents

Abstract

------11/01/2568------(OCR) OCR 10KL This invention is a development of a plant-based burger by replacing all the meat components with grains and other plants. The grain-based burger contains the following ingredients: soybeans, red beans, black beans, potatoes, oyster mushrooms, breadcrumbs, sugar, onion powder, soy sauce, rice bran oil, soy protein isolate, and methylcellulose. The production process includes the raw material preparation step and the grain-based burger manufacturing step.

Claims (1)

------29/05/2568------(OCR) OCR 10KL1. 1. Grain burgers contain the following ingredients: soybeans, red beans, black beans in a ratio of 1:1:1, 19.8% by weight; potatoes, 9.4% by weight; oyster mushrooms, 52.4% by weight; breadcrumbs, 5.2% by weight; sugar, 2.4% by weight; onion powder, 2.4% by weight; soy sauce, 1.4% by weight; rice bran oil, 1.4% by weight; soy protein isolate, 4.7% by weight; methylcellulose, 0.9% by weight. 2. The manufacturing process of the grain burgers according to claim 1 consists of the following steps: (a) Raw material preparation steps, which include: (a.1) Soybeans, red beans, black beans, by preparing each type of bean by soaking in water for 8 hours, then draining the water. Then boil the beans in water at 100 degrees Celsius, with a bean to water ratio of 1 to 3, for 4 hours or until cooked. Then mash the beans finely with a 1000-watt food processor for 2 minutes (a.2). Potatoes: Peel the potatoes and cut them into 4 pieces per potato. Then rinse with water and boil the potatoes in water at 100 degrees Celsius, with a potato to water ratio of 1 to 3, for 30 minutes. Then mash the potatoes finely with a potato masher (a.3). Oyster mushrooms: Wash the oyster mushrooms and cut them into 0.5x0.5 cm square pieces. Then blanch them in water at 100 degrees Celsius for 2 minutes. Then remove them from the water and let the oyster mushrooms cool to 30 ± 3 degrees Celsius. Then squeeze the water out of the oyster mushrooms until dry (b). The process of producing the grain burger consists of (b.1) Preparation of ingredients. The ingredients are prepared as follows: soybeans, red beans, and black beans prepared according to (a.1) in a ratio of 1:1:1, 19.8% by weight; potatoes prepared according to (a.2) 9.4% by weight; oyster mushrooms prepared according to (a.3) 52.4% by weight; breadcrumbs 5.2% by weight; sugar 2.4% by weight; onion powder 2.4% by weight; soy sauce 1.4% by weight; rice bran oil 1.4% by weight; soy protein isolate 4.7% by weight; and methylcellulose 0.9% by weight (b.2). Mixing and shaping the burgers: Mix the prepared ingredients together. Then shape the burgers into spheres by dividing the mixture into 60-gram portions and placing them into a round stainless steel mold with a diameter of 8 centimeters and a thickness of 1.5 centimeters (b.3). Drying: Dry the shaped mixture by placing the shaped burgers into spheres. Drying can be done by: baking in a hot air oven at 80°C for 1 hour, resulting in a moisture content of 55-60% by wet weight (B.4); freezing, where the shaped and dried mixture is frozen at -20°C ± 2°C using a slow freezer for 48 hours (B.5); and cooking, where the frozen burgers are thawed at 30°C ± 3°C for 45 minutes, then deep-fried at 175°C ± 5°C for 3 minutes, or pan-fried at 150°C ± 5°C for 5 minutes.