WO2024090699A1 - Procédé de fabrication de boulettes végétaliennes - Google Patents

Procédé de fabrication de boulettes végétaliennes Download PDF

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Publication number
WO2024090699A1
WO2024090699A1 PCT/KR2023/007360 KR2023007360W WO2024090699A1 WO 2024090699 A1 WO2024090699 A1 WO 2024090699A1 KR 2023007360 W KR2023007360 W KR 2023007360W WO 2024090699 A1 WO2024090699 A1 WO 2024090699A1
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weight
parts
dumpling
dumplings
pine
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PCT/KR2023/007360
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English (en)
Korean (ko)
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강기홍
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효성식품 영농조합법인
강기홍
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Publication of WO2024090699A1 publication Critical patent/WO2024090699A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • 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
    • A23L19/00—Products from fruits or vegetables; 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
    • A23L23/00—Soups; Sauces; 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Definitions

  • the present invention relates to a method of manufacturing vegan dumplings, and more specifically, to a method of manufacturing vegan dumplings using dumpling filling containing soy protein and dumpling skin containing brown rice flour.
  • dumplings which Korean people have generally enjoyed as a holiday or snack since ancient times, are made by kneading flour or buckwheat to make a dumpling skin, and the inside of the dumpling skin is made of dumpling filling made of pork, kimchi, tofu, etc.
  • the dumplings produced in this way are easy to make and cook, so they are widely used by students who are busy studying and office workers who do not have time.
  • the main ingredient of the dumpling skin as above is wheat flour (wheat flour), and the main ingredient of the dumpling filling is pork and kimchi, which contain a large amount of fat and salt. Consuming large amounts of this can cause obesity in children and at the same time pose a risk of adult diseases. , there is a problem that various minerals and vitamins are lacking compared to other nutrients.
  • Patent Document 1 Korean Patent No. 10-1658380
  • the purpose is to provide vegan dumplings with excellent taste and nutritional content using dumpling filling containing soy protein and dumpling skin containing brown rice flour.
  • the vegan dumpling manufacturing method of the present invention includes step A1 of manufacturing an alternative meat base; Step A2 of producing dumpling filling by mixing soy protein, vegetables, vermicelli, tofu, and seasoning with the meat substitute base prepared above; Step A3 of manufacturing dumpling skin; Step A4 of adding dumpling filling to the dumpling skin and forming it into a dumpling shape; Step A5 of steaming the dumplings; Step A6 of rapidly freezing the steamed dumplings; It is characterized in that it includes a; step A7 of packaging the quick-frozen dumplings.
  • the vegan dumpling manufacturing method of the present invention has the effect of providing vegan dumplings with excellent taste and nutritional components by using dumpling filling containing soy protein and dumpling skin containing brown rice flour.
  • Figure 1 is a flow chart showing the first embodiment of the vegan dumpling manufacturing method of the present invention.
  • Figure 2 is a flow chart showing a method for manufacturing an alternative meat base in the first embodiment of the vegan dumpling manufacturing method of the present invention.
  • Figure 3 is a flow chart showing the second embodiment of the vegan dumpling manufacturing method of the present invention.
  • Figure 4 is a flowchart showing a method for producing pine scented dried mushrooms in the second embodiment of the vegan dumpling production method of the present invention.
  • Figure 1 is a flow chart showing the first embodiment of the vegan dumpling manufacturing method of the present invention.
  • step A1 an alternative meat base is manufactured.
  • an alternative meat base is manufactured using vegetable alternative meat.
  • step A1-1 (SA11) of preparing a mixture by mixing water and ice, methylcellulose and methylcellulose are added to the mixture.
  • step A1-2 of adding salt (SA12) step A1-3 of adding cooking oil to the mixture (SA13), step A1-4 of adding meat substitute to the mixture (SA14), mixing the mixture. It includes steps A1-5 (SA15).
  • step A1-1 (SA11), a mixture is prepared by mixing water and ice.
  • step A1-2 SA12
  • methylcellulose and salt are added to the mixture.
  • the methylcellulose (MC) plays a role in improving and enhancing the texture of vegan dumplings.
  • the salt may be flower salt or flavored salt.
  • step A1-3 (SA13) cooking oil is added to the mixture.
  • the cooking oil is at least one of sunflower seed oil, coconut oil, avocado oil, soybean oil, canola oil, olive oil, and corn oil, and sunflower oil is most preferable as it is colorless, tasteless, and odorless and can minimize the effect on taste.
  • step A1-4 substitute meat is added to the mixture.
  • the meat substitute is a vegetable substitute meat and is mainly contained in solid or powder form.
  • the vegetable substitute meat is vegetable meat using plant ingredients, and can be made mainly of soy protein isolate (soybean), organized soy protein (soybean), wheat gluten (wheat), pea protein (pea), quince (mushroom), etc. .
  • protein extracted from soybeans is mixed with fiber and yeast, cooking oil (oil) is included to reproduce the juiciness of meat, and additives (leghemoglobin, pigments extracted from carrots and beets, potatoes) are added to achieve the same color or texture as meat. starch or methylcellulose fiber).
  • the vegetable substitute meat can be transformed into beef, chicken, or pork flavors by varying the texture, auxiliary ingredients, or additives according to the consumer's preference. Accordingly, the taste of vegan dumplings can be changed to beef-flavored vegan dumplings, chicken-flavored vegan dumplings, or pork. It can be made into a variety of meat-flavored vegan dumplings.
  • step A1-5 (SA15) the mixture is mixed.
  • the alternative meat base prepared by mixing the above mixture has a firm texture like tofu.
  • the substitute meat base in the first step (SA10) 15 to 20 parts by weight of ice, 10 to 15 parts by weight of water, and 15 to 20 parts by weight of cooking oil are used per 1 part by weight of salt to achieve the texture and taste of vegetable meat.
  • 1 to 2 parts by weight of methylcellulose, and 3 to 5 parts by weight of vegetable substitute meat are preferably mixed.
  • step A2 dumpling filling is prepared by mixing soy protein, vegetables, vermicelli, tofu, and seasoning with the meat substitute base prepared above. Specifically, dumpling filling is prepared by mixing prepared (washed and chopped) vegetables, soaked glass noodles, tofu, and seasoning with the prepared meat substitute base.
  • the vegetable is at least one of onion, green onion, cabbage, leek, pumpkin, carrot, and paprika
  • the seasoning is at least one of ginger, garlic, pepper powder, sugar, salt, sesame oil, and soy sauce.
  • Vitacell a powdered fiber
  • a powdered fiber may be further added to the dumpling filling.
  • 0.2 to 0.3 parts by weight of powder 0.5 to 1 part by weight of sugar, 5 to 10 parts by weight of soaked vermicelli, 5 to 7 parts by weight of onions, 3 to 5 parts by weight of green onions, 10 to 15 parts by weight of cabbage, 10 to 20 parts by weight of chives, 0.2 to 0.3 parts by weight of salt, 1 to 1.5 parts by weight of sesame oil, 10 to 15 parts by weight of tofu, 1 to 2 parts by weight of soy sauce, 10 to 15 parts by weight of pumpkin, 5 to 7 parts by weight of carrots, 5 to 7 parts by weight of paprika, bitter It is preferable to include 0.2 to 0.5 parts by weight of cells.
  • step A3 dumpling skin is manufactured. Specifically, dumpling skin is manufactured by mixing rice flour, refined salt, and purified water and then forming it into a thin layer.
  • the rice flour may be composed of brown rice as a base, and may further include at least one of barley, rice bran, and corn, and sweet oil (sweet oil-S; soybean oil) may be further added during the mixing.
  • sweet oil sweet oil-S; soybean oil
  • the dumpling skin when producing the dumpling skin, it is preferable to include 0.1 parts by weight of refined salt, 0.1 to 0.15 parts by weight of sweetened oil, and 5 to 7 parts by weight of purified water based on 10 parts by weight of rice flour.
  • step A4 dumpling filling is added to the dumpling skin and molded into a dumpling shape.
  • the dumpling skin prepared above is filled with dumpling filling prepared using an alternative meat base and then molded into a dumpling shape.
  • step A5 the dumplings are steamed. Specifically, the dumplings prepared above are steamed at 90 to 100°C so that they are sufficiently cooked.
  • step A6 the steamed dumplings are quickly frozen. Specifically, the steamed dumplings are rapidly frozen at -30 to -40°C.
  • step A7 the quick-frozen dumplings are packaged. Specifically, the quick-frozen dumplings are packaged through inner packaging, metal detection, and outer packaging steps.
  • Figure 3 is a flow chart showing the second embodiment of the vegan dumpling manufacturing method of the present invention.
  • step B1 an alternative meat base is manufactured.
  • the alternative meat base is manufactured in the same manner as in step A1 (SA10) of the first embodiment.
  • step B2 pine-scented dried mushrooms are manufactured. Specifically, pine-scented dried mushrooms are manufactured as an auxiliary ingredient to reduce the off-flavor and taste of vegetable substitute meat and soy protein.
  • step B2-1 SB21 of producing pine needle extract
  • step B2- of mixing the pine needle extract with pine cones, pine needles, and sugars, and then maturing them.
  • step B2 SB22
  • step B2-3 SB23
  • step B2-4 of producing pine cone chips by cutting the dried pine cones (SB24), placing mushrooms on the pine cone chips. It includes step B2-5 (SB25) of drying after raising.
  • step B2-1 pine needle extract is prepared. Specifically, washed pine needles are mixed with purified water and then subjected to hot water extraction to prepare pine needle extract.
  • the mixing ratio of the pine needles and purified water is preferably 3 to 5 parts by weight of purified water per 1 part by weight of pine needles. If less than 3 parts by weight of purified water is mixed with 1 part by weight of pine needles, it may not provide a sufficient amount of solvent for extraction. If it exceeds 5 parts by weight, the concentration of the scent and functionality of the pine needles in the extract may be excessively lowered. There may be a problem.
  • the heating time during hot water extraction is preferably 1 to 2 hours. If the heating time is less than 1 hour, the flavor and functional ingredients of the pine needles may not be sufficiently extracted, and if it exceeds 2 hours, the extraction may already be completed and the efficiency of the work may be reduced or a bitter taste may occur.
  • the pine needle extract, pine cones, pine needles, and sugars are mixed and then aged. Specifically, washed and trimmed pine cones and pine needles are mixed with sugars and the pine needle extract prepared above and then aged.
  • pine cones, pine needles, and pine needle extract are all used.
  • Pine cones contain terpenes, which are effective in preventing vascular diseases by promoting blood circulation, and pine needles contain a lot of vitamin A, which is effective in purifying the blood and preventing high blood pressure.
  • the pine cones are green, undried pine cones that have been washed several times to remove rosin powder.
  • the scent and function of the pine needles may not be sufficiently expressed. If it exceeds 1 part by weight, the scent of the pine needles may be too strong and spoil the taste of the dumplings.
  • the sugars are mixed in less than 1 part by weight, they tend to become rancid during ripening and it is difficult to provide a sweet taste that neutralizes some of the bitter taste of the sol. If the sugars are mixed in excess of 1 part by weight, the sugars may be mixed excessively, resulting in unnecessary sugar mixing. there is.
  • the pine needle extract is less than 5 parts by weight, the ripening process may be difficult because the pine cones are not sufficiently immersed, and if it exceeds 7 parts by weight, the sufficient amount may be exceeded and efficiency may be reduced.
  • the aging is preferably performed for 3 to 5 days. If the ripening proceeds for less than 3 days, sufficient pine needle scent may not be delivered to the pine cones, and if it exceeds 5 days, it may become rancid or the ripening may already be completed, reducing the efficiency of the work.
  • step B2-3 SB23
  • the aged pine cones are filtered and dried. Specifically, only the aged pine cones are separated through filtration and then the moisture is removed through natural drying.
  • the drying is preferably performed for 2 to 5 days. If the drying is carried out for less than 2 days, complete drying is not achieved and there is a risk of cutting the pine cone chips when manufacturing pine cone chips, which will be explained below, or there is a risk that the mushrooms will become rancid when drying the mushrooms, which will be explained below. In this case, drying has already been completed, which may harm the efficiency of the work.
  • step B2-4 the dried pine cones are cut into pieces to produce pine cone chips. Specifically, the dried pine cones are cut into pieces of a certain size (0.5 to 1 cm) to produce pine cone chips.
  • step B2-5 mushrooms are placed on top of the pine cone chips and then dried. Specifically, the pine cone chips prepared above are spread out and then placed on mushrooms and dried.
  • the drying is carried out with hot air to ensure that the scent of the pine cone chips is well conveyed, and is preferably carried out at 60 to 70°C for 10 to 15 hours.
  • the pine-scented dried mushrooms not only reduce the off-flavor and taste of vegetable substitute meat and soy protein, but are also effective in enriching the chewing sensation when mixed into dumpling filling.
  • step B3 dumpling filling is prepared by mixing soy protein, vegetables, glass noodles, tofu, seasoning, and pine-scented dried mushrooms with the meat substitute base prepared above.
  • Dumpling filling is prepared by mixing soy protein, vegetables, glass noodles, tofu, seasoning, and pine-scented dried mushrooms with the meat substitute base prepared above. Specifically, dumpling filling is prepared by mixing prepared (washed and chopped) vegetables, soaked glass noodles, tofu, seasoning, and pine-scented dried mushrooms (chopped) with the meat substitute base prepared above.
  • the vegetable is at least one of onion, green onion, cabbage, leek, pumpkin, carrot, and paprika
  • the seasoning is at least one of ginger, garlic, pepper powder, sugar, salt, sesame oil, and soy sauce.
  • Vitacell a powdered fiber
  • a powdered fiber may be further added to the dumpling filling.
  • 0.2 to 0.3 parts by weight of powder 0.5 to 1 part by weight of sugar, 5 to 10 parts by weight of soaked vermicelli, 5 to 7 parts by weight of onions, 3 to 5 parts by weight of green onions, 10 to 15 parts by weight of cabbage, 10 to 20 parts by weight of chives, 0.2 to 0.3 parts by weight of salt, 1 to 1.5 parts by weight of sesame oil, 10 to 12 parts by weight of tofu, 1 to 2 parts by weight of soy sauce, 10 to 12 parts by weight of pumpkin, 5 to 7 parts by weight of carrots, 5 to 7 parts by weight of paprika, bitter It is preferable to include 0.2 to 0.5 parts by weight of cells and 2 to 3 parts by weight of dried pine mushrooms.
  • step B4 dumpling skin is manufactured.
  • dumpling skin is prepared by mixing rice flour, refined salt, purified water, and pine needle extract and then forming it into a thin layer.
  • the rice flour may be based on brown rice and may further include at least one of barley, rice bran, and corn, and sweetened oil may be further added during mixing.
  • the pine needle extract prepared in step B2-1 (SB21) is used.
  • the dumpling skin when producing the dumpling skin, it is preferable to include 0.1 parts by weight of refined salt, 0.1 to 0.15 parts by weight of sweetened oil, 4 to 6 parts by weight of purified water, and 0.8 to 1 part by weight of pine needle extract based on 10 parts by weight of rice flour.
  • powdered pine scented dried mushrooms may be further included.
  • pine-scented dried mushrooms it is preferable to include 0.5 to 1 part by weight of pine-scented dried mushroom powder based on 10 parts by weight of rice flour.
  • step B5 dumpling filling is added to the dumpling skin and molded into a dumpling shape.
  • the dumpling skin prepared using the pine needle extract is filled with the dumpling filling prepared using pine-scented dried mushrooms and then formed into a dumpling shape.
  • step B6 the dumplings are steamed. Specifically, the dumplings prepared above are steamed at 90 to 100°C so that they are sufficiently cooked.
  • washed pine needles can be placed under the dumplings and steamed.
  • step B7 the steamed dumplings are quickly frozen. Specifically, the steamed dumplings are rapidly frozen at -30 to -40°C.
  • step B8 the quick-frozen dumplings are packaged. Specifically, the quick-frozen dumplings are packaged through inner packaging, metal detection, and outer packaging steps.
  • Comparative Example 1 is a dumpling made by mixing vegetable substitute meat, vegetables, glass noodles, tofu, and seasoning as dumpling filling.
  • Example 1 is a dumpling produced by mixing vegetables, glass noodles, tofu, and seasoning in a substitute meat base as dumpling filling, based on the vegan dumpling manufacturing method of the present invention.
  • Example 2 is a dumpling produced by mixing soy protein, vegetables, vermicelli, tofu, and seasoning with a substitute meat base as dumpling filling, based on the vegan dumpling manufacturing method of the present invention.
  • Example 3 is based on the vegan dumpling manufacturing method of the present invention, soy protein, vegetables, vermicelli, tofu, seasoning, and pine-flavored dried mushrooms are mixed with a substitute meat base as dumpling filling, and rice flour, refined salt, sweetened oil, and purified water are mixed with dumpling skin. These are dumplings made by mixing.
  • Example 4 is based on the vegan dumpling manufacturing method of the present invention, soy protein, vegetables, vermicelli, tofu, seasoning, and pine-flavored dried mushrooms are mixed with a substitute meat base as dumpling filling, and rice flour, refined salt, sweetened oil, purified water, and dumpling skin are mixed. These dumplings are made by mixing pine needle extract.
  • Example 4 the taste, texture, and overall preference were the highest, showing that the off-flavor and taste of vegetable substitute meat and soy protein can be reduced according to the vegan dumpling manufacturing method of the present invention.
  • Step A2 of producing dumpling filling by mixing soy protein, vegetables, vermicelli, tofu, and seasoning with the meat substitute base prepared above.
  • Step B3 of producing dumpling filling by mixing soy protein, vegetables, glass noodles, tofu, seasoning, and pine-scented dried mushrooms with the meat substitute base prepared above.
  • Step B5 of adding dumpling filling to the dumpling skin and forming it into a dumpling shape is

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  • Nutrition Science (AREA)
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Abstract

La présente invention concerne un procédé de fabrication de boulettes végétaliennes et, plus précisément, un procédé de fabrication de boulettes végétaliennes utilisant une garniture de boulette contenant une protéine de soja et un enrobage de boulette contenant de la farine de riz brun. Le procédé de fabrication de boulettes végétaliennes selon la présente invention comprend : une étape A1 consistant à fabriquer une base de substitut de viande ; une étape A2 consistant à fabriquer une garniture de boulette en mélangeant la base de substitut de viande avec une protéine de soja, des légumes, des vermicelles, du tofu et un assaisonnement ; une étape A3 consistant à fabriquer un enrobage de boulette ; une étape A4 consistant à ajouter la garniture de boulette dans l'enrobage de boulette et à donner une forme aux boulettes ; une étape A5 consistant à cuire à la vapeur les boulettes ; une étape A6 consistant à congeler rapidement les boulettes cuites à la vapeur ; et une étape A7 consistant à emballer les boulettes congelées rapidement.
PCT/KR2023/007360 2022-10-28 2023-05-30 Procédé de fabrication de boulettes végétaliennes WO2024090699A1 (fr)

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KR10-2022-0141029 2022-10-28
KR1020220141029A KR102538123B1 (ko) 2022-10-28 2022-10-28 비건만두 제조방법

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Citations (5)

* Cited by examiner, † Cited by third party
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