TWI671009B - Oatmeal burger making method - Google Patents

Abstract

A method for making an oat burger includes: taking cooked oatmeal and water at 70 ° C to 80 ° C, mixing and stirring at a ratio of material to liquid of 1: 2, and filling it into a mold to form a sheet of main ingredients; After the oatmeal is pulverized, add water, mix and stir at a ratio of 1: 2 to 1: 1, and heat to 80 ° C to 90 ° C as a paste; take the two main ingredients and the paste One, sandwich two main materials on both sides of the paste, and place them in a 5 ° C environment to refrigerate for aging.

Description

How to make oat burger

The invention relates to a method for making food, and in particular to a method for making oat burger.

According to the press, modern people's lives are more compact and hectic, often reducing mealtime, so fast food has become one of the common dining options, and burgers are the main hot food. A typical hamburger consists of two slices of bread with meat, plus some seasonings, etc., which provide sugar intake. In recent years, whole wheat bread has gradually been used as an ingredient, and its nutrition has been improved. Popular flavors often use too much oil, salt, and sugar, causing consumers to consume too much calories, causing a high risk of causing obesity, cardiovascular disease or diabetes.

On the other hand, studies have confirmed that oats have water-soluble fibers such as β-glucan, which is generally considered to have the effect of degrading low-density cholesterol; in addition, oats retain more outer surface fibers during processing and processing, so It has more dietary fiber than other cereals and has a lower Glycemic index (GI). According to this, oats are a healthy food, but there are not many types of oat products on the market, which is difficult to attract people's attention. In view of this, combining oats with burgers that people love is the most important issue to be solved by the present invention.

The main purpose of the present invention is to provide a method for making oat burger, which can make oats into a hamburger product, and utilize the public's love of hamburgers and the edible characteristics of burgers to increase the opportunities for people to eat oats, and has the effect of promoting public health.

In order to achieve the foregoing object, the present invention provides a method for making oat burger, which comprises: taking cooked oatmeal and water at 70 ° C to 80 ° C, mixing and stirring at a ratio of material to liquid of 1: 2, and filling it into a mold. Form the main ingredient into a slice; Take the cooked oatmeal powder and add water, mix and stir at a ratio of material to liquid of 1: 2 to 1: 1, and heat to 80 ° C to 90 ° C as a paste. ; Take two of the above main materials and one of the paste, sandwich the two main materials on both sides of the paste, and place them in a 5 ° C environment to refrigerate for aging.

In one embodiment, the material-to-liquid ratio of the paste is 4: 5.

The method further includes: coating the main ingredient on the surface with dry oatmeal.

The above-mentioned objects and advantages of the present invention can be easily understood from the detailed description and accompanying drawings of selected embodiments below.

Please refer to FIG. 1, which shows the method for making oat burger provided by the present invention, which comprises: taking cooked oatmeal and water at 70 ° C. to 80 ° C., mixing and stirring at a ratio of material to liquid of 1: 2, and Fill the mold to make a piece of main material; 包覆 Cover the surface with dry oatmeal; Take cooked oatmeal powder and add water, and mix at a ratio of 1: 2 to 1: 1 Stir and heat to 80 ° C to 90 ° C as a paste; Take two of the above ingredients and one of the paste, sandwich the two ingredients on both sides of the paste, and put them in a 5 ° C environment to refrigerate to Performs aging.

In the above-mentioned manufacturing method, since the oat has water-soluble dietary fiber, the oatmeal is mixed with hot water and stirred to produce tackiness. After filling into the mold, the oatmeal sticks to each other to form flakes. shape.

As for the part of the paste, water is added after the cooked oatmeal is ground, and it is heated to 80 ° C to 90 ° C for 5 minutes to increase the viscosity and form a paste. In a preferred embodiment, the ratio of cooked oat flour to water is 4: 5.

After the main ingredients and the paste are prepared, the oat burger of the present invention is made into a three-layer stack structure in such a manner that two main ingredients are sandwiched on both sides of a paste, thereby improving the taste level on the food.

In addition, according to research, starch has the fastest aging effect at 5 ° C, and starch can effectively reduce the glycemic index after eating, which is very beneficial to human health.

The oat burger made according to the method of the present invention has very high nutritional value, and its high content of water-soluble dietary fiber makes the consumer have sufficient satiety, which can avoid eating too much and ingesting too much calories. In addition, the The sugar index is also lower. On the other hand, the oat burger of the present invention can be eaten immediately only by heating with a microwave, and has fast food characteristics similar to ordinary burgers, which is very suitable for a compact and busy modern life.

However, the disclosure of the above embodiments is only used to illustrate the present invention and is not intended to limit the present invention. Therefore, the replacement of equivalent components should still belong to the scope of the present invention.

In summary, those skilled in the art can understand that the present invention can indeed achieve the aforementioned purpose, and it has indeed complied with the provisions of the Patent Law, and filed an application in accordance with the law.

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Figure 1 is a schematic diagram of the manufacturing method of the present invention.

Claims (2)

A method for making an oat burger, which comprises: taking cooked oatmeal and water at 70 ° C to 80 ° C, mixing and stirring at a ratio of material to liquid of 1: 2, and filling it into a mold to form a piece of main material; Dried oatmeal is coated on the surface of the main material; after the cooked oatmeal is ground, water is added, and the mixture is stirred at a ratio of 1: 2 to 1: 1, and heated to 80 ° C to 90 ° C to make It is a paste; take two of the above main materials and one of the paste, sandwich the two main materials on both sides of the paste; and place in a 5 ° C environment to refrigerate for aging. The method for making oat burger according to claim 1, wherein the material-liquid ratio of the paste is 1: 1.25.