KR20020003437A - Hamburger with soybean curd - Google Patents

Hamburger with soybean curd Download PDF

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Publication number
KR20020003437A
KR20020003437A KR1020000037750A KR20000037750A KR20020003437A KR 20020003437 A KR20020003437 A KR 20020003437A KR 1020000037750 A KR1020000037750 A KR 1020000037750A KR 20000037750 A KR20000037750 A KR 20000037750A KR 20020003437 A KR20020003437 A KR 20020003437A
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South Korea
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hamburger
tofu
flour
mixture
pads
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KR1020000037750A
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Korean (ko)
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KR100375250B1 (en
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조상도
정영철
전성식
김은주
박수예
이경록
서종권
노종수
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조상도
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    • 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
    • A21D13/10—Multi-layered products
    • 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
    • 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
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/70—Vitamins

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

Abstract

PURPOSE: Provided is a hamburger consisting of a bean curd patty and buns made from yam powders, thereby manufacturing hamburger containing vitamins, edible fibers and minerals. CONSTITUTION: The hamburger patty is manufactured by the steps of: dewatering and mashing bean curd; mixing 3.5-7g of olive oil thereto then kneading the mixture; maturing it at low temperature of 1-3 deg.C for 24-36 hours; and preparing patties by using the prepared bean curd as a substitute for meats and agar as an all purpose flour. Wherein, the bean curd is manufactured using water purified by activated carbon and quartz porphyry. It further contains sea tangles, chestnuts, mugworts, pine needles, tea leaves, ginsengs, mulberry leaves and arrowroots. The hamburger bun is manufactured by the steps of: mixing yam powder with flour; extracting mugworts, sea tangles, chestnuts, tea leaves, ginsengs, mulberry leaves and arrowroots with hot-water then adding the extract to the mixture of yam powder and flour; then kneading them.

Description

두부 햄버거 {Hamburger with soybean curd}Tofu Hamburger {Hamburger with soybean curd}

경제성장에 따른 식생활 패턴의 변화, 즉 채식위주에서 육식위주로의 서구화 및 외식산업의 발달로 인하여 패스트푸드의 시장이 급신장되고 있다. 이는 1일 필요 칼로리는 충족시키고도 남을 정도이나 오히려 영양의 불균형을 초래하여 비만은 물론 동맥경화, 고혈압, 당뇨병, 면역계 질환, 암 등 성인병 발생률을 증가시키는 원인이 되었다. 더욱이 최근에는 이러한 질병들이 성인에게만 국한되지 않고 어린아이들에 이르기까지 발병률이 증가하고 있다는데 문제의 심각성이 있다.The fast food market is rapidly expanding due to the change of dietary patterns according to economic growth, that is, westernization from vegetarian to meat-oriented and the development of the food service industry. This is enough calories to meet the daily requirement, but rather caused nutritional imbalances, leading to an increase in the incidence of adult diseases such as obesity, arteriosclerosis, hypertension, diabetes, immune system diseases, and cancer. Moreover, the seriousness of the problem is that in recent years, such diseases are not limited to adults but are increasing in children.

햄버거는 어린아이들과 청소년 그리고 20∼30대 여성들에게 가장 인기 있는 패스트푸드 가운데 하나이다. 또한 햄버거는 시간에 쫓기는 바쁜 현대인에게 간편한 식사대용 또는 간식거리가 될 수 있고 먹는데 있어 시간과 공간의 제약을 주지 않는 많은 장점 때문에 소비자층이 폭넓게 증가하고 있다. 하지만 다른 패스트푸드와 마찬가지로 햄버거도 정상적인 식사에서 얻어질 수 있는 영양의 균형적 공급을 제공해 주지는 못하고 있다.Hamburgers are one of the most popular fast foods for children, teenagers and women in their 20s and 30s. In addition, hamburgers can be a convenient meal replacement or snack for busy modern people who are chased by time, and the number of consumers is widening due to many advantages that do not limit time and space in eating. However, like other fast foods, hamburgers do not provide a balanced supply of nutrition from normal meals.

햄버거는 햄버거 빵, 패드 및 소스로 이루어지고 기타 야채류 등을 속에 넣어 먹는다. 햄버거 패드는 돼지고기, 쇠고기와 같은 동물성 단백질을 주원료로 가장 많이 사용하고 있다.Hamburgers consist of hamburger buns, pads and sauces, and other vegetables. Hamburger pads use animal protein, such as pork and beef, as their main ingredients.

이를 대체하기 위한 콩에는 40∼50%나 되는 많은 단백질이 함유되어 있고, 다른 식물성 단백질보다 영양성, 기능성 및 경제성이 우수하다. 콩으로 만든 가공식품을 장기간 섭취할 경우 각종 성인병에 대한 예방효과와 콩 단백질, 불포화지방산에 의한 콜레스테롤 강하효과 등이 있는 것으로 보고되고 있다. 따라서 근래에는 콩 단백질을 원료로 한 인조육(imitation meat)을 개발하여 동물성 단백질 대체 식품소재로 이용하고 있다. 그러나 인조육은 조직감 등에 문제가 인정되어 활용범위가 제한되고 있는 실정이다.Soybeans to replace this contains a lot of protein, 40 to 50%, and nutritional, functional and economical than other plant proteins. Long-term consumption of processed foods made with soybeans has been reported to have a prophylactic effect against various adult diseases and lowering cholesterol by soy protein and unsaturated fatty acids. Therefore, recently, artificial meat (imitation meat) based on soy protein has been developed and used as a substitute for animal protein. However, artificial meat has been recognized as a problem of organization and the scope of use is limited.

두부(soybean curd)는 콩 단백질의 2가 금속염과 결합하거나 등전점(pH 4.2∼4.6)에서 응고·침전되는 성질을 이용하여 만든 대표적인 콩 가공식품으로 동물성 단백질의 훌륭한 대체 공급원이 될 수 있다. 동물성 고단백질 식품은 소화율이 불량한 반면에 두부는 필수아미노산이 풍부하고, 콩의 섬유질과 수용성 탄수화물이 제거되어 소화율이 매우 높다. 또한 동물성 고단백질 식품은 대부분 포화지방산과 콜레스테롤 함량이 높지만 두부의 지방은 약 80%가 불포화지방산이고 그 중 필수지방산인 리놀레산이 많이 함유되어 있어 콜레스테롤과 지방산이 장내와 혈액속에 축적되는 것을 방지해 준다. 아래 표는 콩, 두부, 돼지고기 및 쇠고기의 가식부위 각 100g 당 식품성분을 나타낸 것이다.Tofu (soybean curd) is a representative soybean processed food made by combining the divalent metal salt of soy protein or by coagulating and settling at the isoelectric point (pH 4.2 to 4.6). It can be an excellent alternative source of animal protein. Animal high protein foods have poor digestibility, while tofu is rich in essential amino acids, and the fiber and water-soluble carbohydrates of soy are removed, making it extremely digestible. In addition, most animal high protein foods are high in saturated fatty acids and cholesterol, but the fat of tofu is about 80% unsaturated fatty acid and linoleic acid, which is an essential fatty acid, to prevent cholesterol and fatty acids from accumulating in the intestine and blood. . The table below shows the food components for each 100g of edible parts of beans, tofu, pork and beef.

식품명Food name 가 식 부 위 (100g 당)Edible site (per 100 g) 에너지kcalEnergy kcal 수분%moisture% 단백질gProtein g 지질gLipid g 탄수화물carbohydrate 회분gAsh g 칼슘mgCalcium mg 인mgPhosphorus mg 철mgIron mg 비타민 AVitamin A 티아민mgThiamine mg 리보플라빈mgRiboflavin mg 니아신mgNiacin mg 비타민CmgVitamin Cmg 당질gCarbohydrate g 섬유gFiber g 총비타민I.U.Total Vitamin I.U. 레티놀㎍Retinol µg 베타카로틴㎍Beta-carotene µg 대두Big head 383383 9.29.2 41.341.3 17.617.6 22.622.6 3.53.5 5.85.8 127127 490490 17.617.6 -- 0.600.60 0.170.17 3.23.2 00 두부tofu 9191 83.083.0 8.68.6 5.55.5 1.71.7 0.30.3 0.90.9 181181 9494 2.22.2 00 0.030.03 0.030.03 0.50.5 00 돼지고기Pork 131131 72.472.4 20.720.7 4.64.6 0.20.2 -- 1.11.1 44 218218 3.03.0 1010 0.950.95 0.110.11 5.05.0 00 쇠고기beef 131131 75.875.8 22.822.8 3.73.7 00 00 1.01.0 1919 142142 4.84.8 1515 0.120.12 0.630.63 16.316.3 00

한편 일상적으로 섭취하고 있는 식용식물에는 각종 생리활성물질, 비타민, 미네랄 등 건강유지에 중요한 광합성 대사산물이 포함되어 있다. 최근 건강에 대한 관심의 증가로 일반 빵류의 경우에는 쌀, 복합분, 전립분 등의 곡물, 식이섬유, 대두분 단백질, 녹차, 솔잎추출물, 감초, 다시마와 같은 부재료 첨가빵, 발효균 생육촉진빵 등의 연구개발이 많이 진행되어 왔다. 그러나 햄버거 패드에 이러한 식품소재를 이용하여 개발된 사례는 거의 없는 실정이다.Meanwhile, edible plants that are ingested daily contain photosynthetic metabolites that are important for maintaining health, such as various bioactive substances, vitamins and minerals. Due to the recent increase in health concern, in general breads, grains such as rice, complex flour, whole grains, dietary fiber, soybean flour protein, green tea, pine needle extract, licorice, subsidiary bread such as kelp, fermented bacteria growing bread, etc. R & D has been progressing a lot. However, few cases have been developed using such food ingredients in hamburger pads.

본 발명의 목적은 기존의 햄버거 패드 제조시 주원료로 사용되던 돼지고기, 쇠고기 등의 동물성 단백질 원료와 패드 접착제(보형제)인 중력분 대신에 영양가, 소화율 및 생리활성 등이 우수한 두부와 식이섬유가 풍부하게 함유되어 있어 기능성 식품소재로서 활용가치가 높은 한천으로 대체시킨 햄버거 패드를 제공하는 것이다.An object of the present invention is rich in tofu and dietary fiber with excellent nutritional value, digestibility and physiological activity, instead of animal protein raw materials such as pork and beef and gravity of pad adhesive (compensating agent), which was used as a main ingredient in the production of conventional hamburger pads. It is to provide a hamburger pad replaced with agar with high value as a functional food material.

본 발명의 또 다른 목적은 뮤신(mucin)질이 있어 점성이 높고 제빵적성이 우수한 마(마즙 또는 마가루)를 강력분의 일부 대체하여 사용하고, 쑥, 다시마, 밤, 솔잎, 녹차, 인삼, 뽕잎 및 갈근의 열수 추출액으로 반죽하여 비타민, 식이섬유 및 미네랄 등이 포함된 햄버거 빵을 제공하는 것을 목적으로 한다.Another object of the present invention is mucin (mucin) has a high viscosity and baking ability of the yam (weed juice or ground powder) to replace some of the strong ingredients, mugwort, kelp, chestnut, pine needles, green tea, ginseng, mulberry leaves and It is aimed to provide a hamburger bread containing vitamins, dietary fiber and minerals by kneading with hot water extract of the root.

이외에 상기 햄버거 패드와 햄버거 빵으로 구성되는 두부 햄버거를 제공하는 것을 목적으로 한다.In addition, an object of the present invention to provide a tofu hamburger consisting of the hamburger pad and the hamburger buns.

따라서 본 발명자들은 햄버거 스테이크의 주원료로 사용되는 돼지고기, 쇠고기 대신에 본 특허의 출원인이 개발한 일반 두부(100% 국내산 콩과 각종 활성탄, 맥반석, 게르마늄 등으로 만든 정수장치에 의해 정수된 물을 이용하여 제조) 또는 쑥이 첨가된 두부의 제조방법(특허 제0262817호)에 의해 개발된 기능성 두부로 거의 대체시키는 한편 햄버거 패드와 햄버거 소스도 건강과 기호성을 고려하여 각종 식 물성 식품소재를 이용하여 제조되는 건강지향형 두부 햄버거를 개발하였다.Therefore, the present inventors use water purified by a general tofu (100% domestic soybeans and various activated carbon, mavan, germanium, etc.) developed by the applicant of the present patent instead of pork and beef used as main ingredients of hamburger steak. Burger pads and hamburger sauce are also manufactured using various food ingredients in consideration of health and palatability, while almost replacing them with functional tofu developed by the manufacturing method of tofu with wormwood (Patent No. 0262817). Developed a health-oriented tofu hamburger.

본 발명에서 두부 햄버거 패드는 두부(주원료), 육류(축육, 어육), 땅콩가루(씹힘성 제공) 및 일반적으로 햄버거 패드 접착제(보형제)로 이용되는 중력분 대신에 식이섬유(81.3%)가 풍부하게 함유되어 있어 비만예방 및 개선, 혈중 콜레스테롤 강하, 당뇨병 예방 등의 각종 생리활성이 기대될 뿐만 아니라 칼슘과 철분이 풍부한 한천을 기본원료로 한 다음 여기에 상기 일반 두부를 대신하여 상기 쑥이 첨가된 두부의 제조방법(특허 제0262817호), 다시마가 첨가된 두부의 제조방법(특허출원 10-2000-000227), 밤이 첨가된 두부의 제조방법(특허출원 10-2000-000228), 솔잎이 첨가된 두부의 제조방법(특허출원 10-2000-000229), 녹차가 첨가된 두부의 제조방법(특허출원 10-2000-000230), 인삼이 첨가된 두부의 제조방법(특허출원 10-2000-000231), 뽕잎이 첨가된 두부의 제조방법(특허출원 10-2000-000232), 갈근이 첨가된 두부의 제조방법(특허출원 10-2000-000233)에 의하여 제조된 두부를 이용함으로써 각종 식물성 식품소재를 첨가하여 이러한 식물성 식품소재가 가지고 있는 유용 생리활성이 햄버거에서 충분히 발휘되도록 제조하였다.In the present invention, the tofu hamburger pad is rich in dietary fiber (81.3%) instead of tofu (main ingredient), meat (meat, fish meat), peanut powder (chewability) and the gravity component generally used as a hamburger pad adhesive (supplement). As it contains various biological activities such as prevention and improvement of obesity, lowering blood cholesterol, and prevention of diabetes, it is expected to use agar rich in calcium and iron as a basic raw material, and then the mugwort is added in place of the tofu. Manufacturing method (Patent No. 0262817), manufacturing method of tofu with added kelp (patent application 10-2000-000227), manufacturing method of tofu with chestnut (patent application 10-2000-000228), pine needle added Tofu manufacturing method (patent application 10-2000-000229), green tea added tofu method (patent application 10-2000-000230), ginseng added tofu method (patent application 10-2000-000231), Manufacturing method of tofu with added mulberry leaves 10-2000-000232), by using the tofu prepared by the method of manufacturing tofu with the addition of brown root (patent application 10-2000-000233), by adding various vegetable food materials, the useful physiological activity of these vegetable food materials It was prepared to be fully exerted in a hamburger.

햄버거 빵은 기존의 햄버거 빵 원료와는 달리 전분질을 주성분으로 하면서 뮤신(mucin)질로 점성이 높고, 단백질의 양과 조성, 필수지방산 함량 및 제빵적성이 우수한 마를 기본원료로 상기한 8종(쑥, 다시마, 밤, 솔잎, 녹차, 인삼, 뽕잎, 갈근)의 식품소재를 첨가하여 햄버거 빵으로 제조하였다. 그리고 햄버거 소스는 햄버거 섭취시 부족되기 쉬운 비타민, 식이섬유 및 미네랄 등의 보충과 기호성을 고려하여 브라운 소스(데미글래스)에 양송이와 피망을 주원료로 하여 파슬리, 양파, 파프리카, 마늘 등을 첨가하여 제조되었다. 특히 피망은 비타민 A와 C가 풍부할 뿐만 아니라 적색, 황색, 주황색, 녹색 등의 아름다운 색채로 식용을 증진시킬 수 있다. 유지는 올리브유를 사용하였다.Unlike conventional hamburger bread ingredients, the hamburger bread contains 8 kinds of above-mentioned wormwood, kelp, which is composed of starch and has high viscosity with mucin quality and excellent protein amount, composition, essential fatty acid content and baking ability. , Chestnuts, pine needles, green tea, ginseng, mulberry leaves, brown root) was added to prepare a hamburger bread. In addition, hamburger sauce is prepared by adding parsley, onion, paprika, garlic, etc., using mushroom and bell pepper as main ingredients to brown sauce (demi-glass) in consideration of supplementation and palatability such as vitamins, dietary fiber and minerals that are insufficient for hamburger consumption. It became. Bell peppers, in particular, are rich in vitamins A and C, and can be enhanced by beautiful colors such as red, yellow, orange, and green. The oil was olive oil.

본 발명에 사용된 식물성 식품소재는 목적에 따라 여러 가지 형태(엑기스, 즙, 열수추출물, 분말, 간 것, 다진 것, 자른 것 등)로 첨가될 수 있다.Vegetable food materials used in the present invention can be added in various forms (extract, juice, hot water extract, powder, liver, chopped, cut, etc.) according to the purpose.

본 발명의 식물성 식품소재들은 식품위생법상 또는 약제학적으로 허용가능한 보형제를 이용한 공지의 방법으로 건강보조식품화 또는 일반 식품화되어 식품제조에 첨가시킬 수 있다. 햄버거 패드, 빵 및 소스의 형태는 기존에 시판되는 모든형태를 포함한다.The vegetable food materials of the present invention can be added to the food supplement or generalized food supplement by a known method using a food hygiene law or a pharmaceutically acceptable form. Forms of burger pads, breads and sauces include all forms that are commercially available.

본 발명의 두부 햄버거 제조공정을 실시예에 의해 예시하며, 그 실시예가 본 발명을 한정하는 것으로 간주해서는 안된다.The tofu burger manufacturing process of this invention is illustrated by the Example, and that Example should not be considered limiting this invention.

실시예 1. 두부 햄버거 패드 제조공정Example 1. Tofu burger pad manufacturing process

제 1 공정1st process

본 특허 출원인이 100% 국내산 콩과 대나무, 참나무, 소나무 등의 활성탄, 맥반석, 게르마늄 등으로 만드는 정수장치에 의해 정수된 물을 이용하여 개발한 일반 두부 또는 여기에 쑥, 다시마, 밤, 솔잎, 녹차, 인삼, 뽕잎, 갈근 등 식물성 식품소재의 엑기스를 첨가한 엑기스 첨가 두부(이하 두부라고 한다)를 제조한다. 상기 엑기스 첨가 두부의 제조공정은 쑥이 첨가된 두부의 제조방법(특허 제0262817호), 다시마가 첨가된 두부의 제조방법(특허출원 10-2000-000227), 밤이 첨가된 두부의 제조방법(특허출원 10-2000-000228), 솔잎이 첨가된 두부의 제조방법(특허출원 10-2000-000229), 녹차가 첨가된 두부의 제조방법(특허출원 10-2000-000230), 인삼이 첨가된 두부의 제조방법(특허출원 10-2000-000231), 뽕잎이 첨가된 두부의 제조방법(특허출원 10-2000-000232), 갈근이 첨가된 두부의 제조방법(특허출원 10-2000-000233)과 동일하다.Tofu or kelp, kelp, chestnut, pine needles, green tea developed by the applicant of the patent using water purified by a water purification device made of activated carbon such as 100% domestic beans, bamboo, oak, and pine, elvan, germanium, etc. Extract tofu (hereinafter referred to as tofu) is prepared by adding extracts of vegetable food materials such as ginseng, mulberry leaves, and brown root. The extract-added tofu manufacturing process is the manufacturing method of tofu with wormwood added (Patent No. 0262817), the manufacturing method of tofu added with kelp (patent application 10-2000-000227), the manufacturing method of tofu added with chestnut ( Patent application 10-2000-000228), method of manufacturing tofu with pine needles (patent application 10-2000-000229), method of manufacturing tofu with green tea (patent application 10-2000-000230), tofu with ginseng Method of manufacturing (patent application 10-2000-000231), the method of manufacturing tofu with mulberry leaves (patent application 10-2000-000232), the same as the method of manufacturing tofu with brown root (patent application 10-2000-000233) Do.

제 2 공정2nd process

상기 두부의 수분을 제거하여 으깬 두부 70g, 불포화지방산 함량이 높은 올리브유 3.5∼7g을 혼합·반죽한 후 1∼3℃에서 24∼36시간 동안 저온숙성시켜 두부의 조직감을 더욱 향상시킨다.After removing the moisture of the tofu and mixing and kneading 70g of crushed tofu, 3.5-7g of olive oil having a high content of unsaturated fatty acids, it is aged at low temperature for 1 to 3 ° C for 24 to 36 hours to further improve the texture of the tofu.

제 3 공정3rd process

재료를 세척한 후 양파, 마늘, 육류(축육, 어육), 당근은 다지고 땅콩은 씹힘성을 부여하기 위해 알갱이가 보일 정도로 분쇄한다.After washing the ingredients, the onions, garlic, meat (meat, fish) and carrots are chopped and the peanuts are crushed to the point of granulation to give chewability.

제 4 공정4th process

제2공정에서 숙성시킨 두부 반죽과 제3공정에서 전처리한 양파 5g, 육류 4∼8g, 땅콩가루 3g, 당근 3g, 마늘 1g, 소금 0.5g, 설탕 0.5∼1g, 소량의 후추가루를 혼합한 다음 팬에 넣어 약한 불로 가열시킨다.Tofu dough aged in the second step, onion 5g, meat 4-8g, peanut powder 3g, carrot 3g, garlic 1g, 0.5g salt, 0.5-1g sugar, a small amount of black pepper Place in a pan and heat over low heat.

제 5 공정5th process

제4공정에서 적당히 가열된 재료 혼합물에 계란 5g을 첨가하여 신속하게 혼합한 다음 접착제(보형제)로서 중력분 대신에 식이섬유가 풍부한 한천을 이용하여(50℃ 이상 뜨거운 상태의 5% 한천용액 10ml 첨가) 잘 혼합한다. 이 공정에서도 팬을 약한 불로 계속 가열하여 한천이 골고루 혼합되기 전에 빨리 굳는 것을 방지한다(한천의 응고점:40.52℃).In the fourth step, 5 g of eggs were added to the moderately heated material mixture, and then quickly mixed. 10 g of agar solution containing 10% of 5% agar solution at 50 ° C or more was added using agar rich in dietary fiber instead of gravity as an adhesive. Mix well. In this process, the pan is still heated over low heat to prevent the agar from hardening quickly before it is evenly mixed (a freezing point of the agar: 40.52 ° C).

제 6 공정6th process

제5공정에서 따뜻한 상태로 잘 혼합된 것을 성형하고 식힌다.In the fifth step, the well mixed in a warm state is molded and cooled.

제 7 공정7th process

제6공정에서 성형된 것을 냉동 및 포장시킨다.The molded product in the sixth step is frozen and packaged.

실시예 2. 두부 햄버거용 빵 제조공정Example 2. Bread production process for tofu hamburger

제 1 공정1st process

각종 유용 생리활성이 인정된 쑥, 다시마, 밤, 솔잎, 녹차, 인삼, 뽕잎, 갈근 등 식물성 식품소재 200g을 물로 세척한 후 각각에 대하여 물 2000ml을 넣어 95∼100℃에서 6시간 이상 추출한 것을 60℃ 이하로 냉각시킨 다음 여과하여 찌꺼기가 제거된 열수추출액을 얻는다.After washing 200g of vegetable food materials such as mugwort, kelp, chestnut, pine needle, green tea, ginseng, mulberry leaf, and brown root, which have been recognized various useful physiological activities with water, put 2000ml of water in each and extract it for more than 6 hours at 95 ~ 100 ℃. Cool to below ℃ and filter to obtain hot water extract from which residue is removed.

제 2 공정2nd process

일반적인 햄버거 빵 제조원료에서 강력분의 5∼15%에 해당하는 양을 마즙이나 마가루(열풍건조 또는 동결건조시킨 것)로 대체시키고 버터를 제외한 모든 재료에 열수추출액을 5∼10% 되도록 각각 따로 첨가하여 믹서 볼에 넣고 믹싱한다. 이때 재료 배합비는 아래 표와 같다.Replace the amount of 5 ~ 15% of the strong ingredients with nectar or ground powder (hot air dried or lyophilized) from general hamburger bread ingredients and add 5 ~ 10% of hot water extract to all ingredients except butter. Place in the mixer bowl and mix. At this time, the material blending ratio is shown in the table below.

재 료material 무 게 (g)Weight (g) 재 료material 무 게 (g)Weight (g) 강 력 분Strong minutes 935∼1045935 to 1045 탈지분유Skim milk powder 3333 마즙 또는 마가루Nectar or powder 55∼16555-165 계 란egg 8888 생이스트Fresh yeast 3333 물water 328∼508328-508 이스트푸드East Food 2.22.2 설 탕Sugar 82.582.5 소 금Salt 19.819.8 이소말토올리고당Isomaltooligosaccharide 27.527.5 버 터butter 9999 열수추출액Hot Water Extract 20∼20020 to 200

제 3 공정3rd process

클린업단계에서 버터를 넣고 최종단계까지 믹싱한다(반죽온도 27℃).Add butter in the cleanup step and mix until the final step (dough temperature 27 ° C).

제 4 공정4th process

제3공정에서 얻어진 반죽을 온도 27℃, 습도 75∼80%가 유지되는 발효기에서 80∼90분간 1차 발효를 시킨다.The dough obtained in the third step is subjected to primary fermentation for 80 to 90 minutes in a fermenter maintained at a temperature of 27 ° C. and a humidity of 75 to 80%.

제 5 공정5th process

60g 씩 분할하여 둥글리기를 한 후 10∼20분간 중간발효를 시킨다.After 60g each round is rounded, and 10 ~ 20 minutes fermentation.

제 6 공정6th process

밀대로 반죽을 밀어 가스를 빼준 후 직경 7cm(구운 후 10cm) 정도의 원반 모양을 만든다.Push the dough with a squeeze to drain the gas and make a disk shape about 7cm in diameter (baked after 10cm).

제 7 공정7th process

온도 35∼38℃, 습도 85%로 조절된 발효기에서 30∼40분간 2차 발효를 시킨다.The secondary fermentation is carried out for 30 to 40 minutes in a fermenter controlled at a temperature of 35 to 38 ° C. and a humidity of 85%.

제 8 공정8th process

제7공정에서 2차 발효가 된 것을 200∼210℃ 오븐에서 약 15∼18분간 굽는다.The secondary fermentation in the seventh step is baked in an oven at 200-210 ° C. for about 15-18 minutes.

제 9 공정9th process

굽기 공정이 완료된 빵을 식힌 다음 포장한다.Cool the bread after the baking process is complete and pack it.

실시예 3. 두부 햄버거 소스 제조방법Example 3 tofu burger sauce manufacturing method

제 1 공정1st process

4종의 피망, 양송이, 양파, 마늘, 파슬리 등을 잘 세척한 후 아래 표와 같이 재료를 준비 한다.After washing four kinds of bell peppers, mushrooms, onions, garlic and parsley, prepare the ingredients as shown in the table below.

재 료material 첨가량Amount 브라운 소스(데미글래스)다진 청피망다진 홍피망다진 황피망다진 주황피망다진 양송이다진 마늘올리브유다진 파슬리소금, 후추Brown sauce (Demi-Glass) Minced green pepper Red pepper Red pepper Red pepper Red pepper Green pepper Red pepper Green pepper 100ml10g10g10g10g30g10g30ml1티스푼약간100 ml 10 g 10 g 10 g 10 g 30 g 10 g 30 ml 1 tsp

제 2 공정2nd process

팬에 올리브유를 두르고 준비한 야채를 잘 볶는다.Put olive oil on the pan and stir-fry the prepared vegetables.

제 3 공정3rd process

브라운 소스를 넣고 약 5분 정도 끓인다.Add brown sauce and boil for about 5 minutes.

제 4 공정4th process

다진 파슬리를 넣고 소금, 후추로 간을 한다.Add chopped parsley and season with salt and pepper.

본 발명은 햄버거 제조시 주원료로 사용되던 돼지고기, 쇠고기 등의 동물성 단백질 원료와 패드 접착제(보형제)인 중력분을 본 출원인이 개발한 일반 두부와 쑥, 다시마, 밤, 솔잎, 녹차, 인삼, 뽕잎, 갈근 등의 엑기스 첨가 두부로 거의 대체시키고 햄버거의 품질과 기호성을 고려하여 마, 한천, 땅콩가루, 피망, 양송이, 파프리카, 파슬리, 이소말토올리고당, 올리브유 등을 사용하여 건강지향형 두부 햄버거를 제조하는 것으로서 기존의 햄버거에 비하여 영양가와 소화율일 우수할 뿐만 아니라 콜레스테롤 저하, 비만예방, 변비예방, 당뇨병예방, 항암효과, 항산화활성 등의 유용 생리활성이 기대되는 것이다. 또한 수분을 제거하여 으깬 두부와 올리브유를 미리 혼합하고 반죽하여 저온숙성 시킴으로써 두부의 조직감을 더욱 향상시킬 수 있고, 햄버거 패드 접착제(보형제)로서 중력분 대신에 한천의 사용은 풍부한 식이섬유(81.3%)에 의한 유용 생리활성과 함께 패드의 보형성을 향상시키고, 각종 식물성 식품소재에 함유되어 있는 항균성 물질에 의한 빵의 저장성 향상, 항산화성 성분에 의한 육류 또는 두부 중의 지방산화를 억제시킬 수 있는 발명이다.The present invention is a tofu and mugwort, kelp, chestnuts, pine needles, green tea, ginseng, mulberry leaves developed by the applicant of the animal protein raw materials such as pork, beef, etc. and gravity of the pad adhesive (compensation agent) used as the main raw material in the production of hamburgers It is almost replaceable with extract added tofu, such as brown root, and health-oriented tofu burgers using hemp, agar, peanut powder, green pepper, mushroom, paprika, parsley, isomaltooligosaccharide and olive oil in consideration of the quality and palatability of hamburger. It is expected to have a good nutritional value and digestibility as compared to conventional hamburgers, as well as useful physiological activities such as lowering cholesterol, preventing obesity, preventing constipation, preventing diabetes, anticancer effect, and antioxidant activity. In addition, the texture of the tofu can be further improved by premixing and kneading the tofu and olive oil by crushing the water, and using agar instead of gravity as a hamburger pad adhesive (prosthetic agent). It is an invention that can improve the shape retention of pads with useful physiological activity, and improve the shelf life of bread by antimicrobial substances contained in various plant food materials, and inhibit fatty acidization in meat or tofu by antioxidant components. .

Claims (5)

햄버거 패드에서,In hamburger pads, 두부의 수분을 제거하여 으깬 두부에 올리브유 3.5∼7g을 혼합하여 반죽한 후 1∼3℃에서 24∼36시간 동안 저온 숙성한 두부로 햄버거 패드에 사용되는 육우의 전부 또는 일부를 대체하고; 그리고,Remove moisture from the tofu, knead the mixture by mixing 3.5-7 g of olive oil in the crushed tofu, and replace all or part of the beef cattle used in the hamburger pads with low-temperature tofu at 1 to 3 ° C for 24 to 36 hours; And, 패드의 일반적인 접착제(보형제)로 사용되는 중력분 대신에 한천을 사용하는 단계를 포함하여 제조되는 것을 특징으로 하는 햄버거 패드Hamburger pads, characterized in that manufactured using the step of using agar instead of the gravity component used as a general adhesive (adhesive) of the pad 제1항에서, 상기 두부가According to claim 1, wherein the tofu 활성탄, 맥반석 및 맥반석에 의한 정수장치에 의해 정수된 물로 제조된 두부 또는 쑥, 다시마, 밤, 솔잎, 녹차, 인삼, 뽕잎 또는 갈근이 첨가된 두부인 것을 특징으로 하는 햄버거 패드Hamburger pad, characterized in that the tofu or mugwort, kelp, chestnut, pine needles, green tea, ginseng, mulberry leaves or tofu added with purified water by activated water by activated carbon, elvan and elvan 햄버거 빵에서,From hamburger buns, 밀가루(강력분)의 5∼15%를 마(마즙 또는 마가루)로 대체하여 첨가하고; 그리고,5-15% of the flour (strong flour) is added by replacement with hemp (drinking or ground flour); And, 쑥, 다시마, 밤, 솔잎, 녹차, 인삼, 뽕잎, 갈근의 열수 추출물 또는 이들의혼합체를 상기 밀가루와 마의 혼합물에 첨가하여 반죽하는 단계를 포함하여 제조되는 것을 특징으로 하는 햄버거 빵Burger bread, comprising the step of kneading by adding hot water extract of mugwort, kelp, chestnut, pine needles, green tea, ginseng, mulberry leaves, brown root or a mixture thereof to the mixture of flour and hemp 브라운 소스(데미글래스)에 양송이와 4종의 피망을 더 첨가하고, 식용유 대신에 올리브유를 사용하는 것을 특징으로 하는 햄버거 소스Hamburger sauce characterized by adding mushrooms and four bell peppers to brown sauce (demi glass), and using olive oil instead of cooking oil. 제1항 또는 제2항의 햄버거 패드, 제3항의 햄버거 빵 및 제4항의 햄버거 소스를 포함하는 것을 특징으로 하는 두부 햄버거A tofu hamburger comprising the hamburger pad of claim 1 or 2, the hamburger bun of claim 3 and the hamburger sauce of claim 4.
KR10-2000-0037750A 2000-07-03 2000-07-03 hamburger including bean curd therein KR100375250B1 (en)

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Cited By (5)

* 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
KR20020050357A (en) * 2000-12-21 2002-06-27 영산강식품영농조합법인 Hamburger duck patty
KR20050039920A (en) * 2003-10-27 2005-05-03 이종현 A manufacturing method of instant noodles to having a hangover solution effect
KR101235159B1 (en) * 2009-04-09 2013-02-20 계명대학교 산학협력단 Processed Food of Pleurotus eryngii and Preocessing Method Thereof
KR20180057422A (en) * 2016-11-22 2018-05-30 롯데푸드 주식회사 Vegetable bacon and vegetable bacon manufactured by the same

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 (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020050357A (en) * 2000-12-21 2002-06-27 영산강식품영농조합법인 Hamburger duck patty
KR20020023259A (en) * 2002-01-04 2002-03-28 신동화 Preparation method of Hamburger-Patty by using high-functional the whole bean curd
KR20050039920A (en) * 2003-10-27 2005-05-03 이종현 A manufacturing method of instant noodles to having a hangover solution effect
KR101235159B1 (en) * 2009-04-09 2013-02-20 계명대학교 산학협력단 Processed Food of Pleurotus eryngii and Preocessing Method Thereof
KR20180057422A (en) * 2016-11-22 2018-05-30 롯데푸드 주식회사 Vegetable bacon and vegetable bacon manufactured by the same

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