KR20230103285A - Preparing method for vegetable proteins hamburger - Google Patents

Preparing method for vegetable proteins hamburger Download PDF

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KR20230103285A
KR20230103285A KR1020210194059A KR20210194059A KR20230103285A KR 20230103285 A KR20230103285 A KR 20230103285A KR 1020210194059 A KR1020210194059 A KR 1020210194059A KR 20210194059 A KR20210194059 A KR 20210194059A KR 20230103285 A KR20230103285 A KR 20230103285A
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vegetable
hamburger
protein
oil
weight
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정광호
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주식회사 알티스트
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    • 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
    • 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
    • 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
    • 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
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2200/04—Colour
    • A23V2200/044—Colouring

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

종래기술이 제공한 건강지향적 식물성 햄버거를 제조하는 방법보다도 소비자 관능에서 우위에 있는 식물성 햄버거가 개시된다. 본 발명은 (a) 조직대두단백, 식물성 지방, 향료 및 증점제를 사용하여 식물성 햄버거 패티의 제조 단계; (b) 천연 색소 대체 원료를 사용하여 외관과 색이 기존 육류 햄버거 패티와 비슷한 식물성 햄버거 패티를 제조하는 단계; 및 (c) 식물성 치즈와 식물성 소스를 첨가하여 맛을 내는 단계;를 포함하는, 맛 품질이 개선된 식물성 단백질 햄버거 제조방법을 제공한다.Disclosed is a vegetable hamburger superior to the method of manufacturing a health-oriented vegetable hamburger provided by the prior art in terms of consumer perception. The present invention comprises the steps of (a) preparing a vegetable hamburger patty using tissue soy protein, vegetable fat, flavoring and a thickener; (b) preparing vegetable hamburger patties similar in appearance and color to existing meat hamburger patties using natural dye substitutes; And (c) adding vegetable cheese and vegetable sauce to taste; it provides a method for manufacturing a vegetable protein hamburger with improved taste quality, including.

Description

식물성 단백질 햄버거의 제조방법{Preparing method for vegetable proteins hamburger}Manufacturing method of vegetable protein hamburger {Preparing method for vegetable proteins hamburger}

본 발명은 채식주의자를 위한 완전한 식물성 단백질 햄버거의 제조방법에 관한 것이다. 보다 구체적으로 본 발명은 육류와 유사한 식감을 갖는 햄버거 패티의 제조방법과 여기에 식물성 원료를 사용하여 제작한 치즈와, 여기에 야채와 소스 등을 첨가하여 만드는 식물성 채식 햄버거를 만드는 제조방법에 관한 것으로 자연적으로 저탄소화물과 당뇨병 개선 등에 효과를 가지고 있어 건강 지향적 웰빙 식품을 제공한다.The present invention relates to a method for preparing complete vegetable protein hamburgers for vegetarians. More specifically, the present invention relates to a method for manufacturing a hamburger patty having a texture similar to that of meat, cheese produced using vegetable raw materials, and a method for manufacturing a vegetable vegetarian hamburger made by adding vegetables and sauce thereto. It provides health-oriented well-being food because it is naturally effective in reducing carbohydrates and improving diabetes.

본 발명은 일반적으로 채식주의자들을 위한 식물성 단백질 햄버거의 제조방법에 관한 것이다.The present invention relates generally to a method for preparing plant-based protein burgers for vegetarians.

고기 아닌 고기, 훼이크미트(Fake meat)는 그 개발 역사가 꽤 오래되었고 전 세계적으로 제법 많은 제품들이 꾸준히 개발되고 있다. 그러나, 고기 특유의 맛과 식감을 재현하기 힘들어 최근까지도 고기를 기피하는 채식주의자들이나 먹는 맛없는 식품으로 인식되어 시장점유율은 미미한 상황이다. 현재까지도 전통적인 고기의 맛, 질감 및 모양을 모방한 식물성 육류 대체식품을 원하지 않는 채식주의자 비율이 높은 현황이다. 그들은 "비건 채식인이 음식이 고기처럼 보이기를 원하는 이유는 무엇입니까?"라고 반문하고 있는 상황이며 정통 채식주의자들은 건강, 환경 문제 및 식품 지속 가능성을 위해 동물성 단백질이나 동물성 제품을 섭취하지 않으려 하는 경향을 가지고 있다. 전통적인 채식주의자들보다는 일반인들 사이에서 동물 권리 및 보호에서 식품 안전, 건강, 영양 및 기후 변화에 이르기까지 증가된 관심을 위해 전체 식물성 식품 소비를 향한 움직임이 커지고 있기 때문에. 그 결과, 보다 단순하게 가공한 식물성 식품 제품에 대한 요구가 있으며 동시에 시장에서 보다 다양한 제품에 대한 요구가 있다. Non-meat, fake meat, has a long history of development, and many products are being developed steadily around the world. However, it is difficult to reproduce the unique taste and texture of meat, and until recently, it has been recognized as a tasteless food eaten by vegetarians who avoid meat, and its market share is insignificant. Even today, a high percentage of vegetarians do not want plant-based meat substitutes that mimic the taste, texture and appearance of traditional meat. They are asking “why do vegans want their food to look like meat?” and orthodox vegetarians tend not to eat animal protein or animal products for health, environmental concerns and food sustainability reasons. Have. Because of the growing movement towards whole plant food consumption among the general population rather than traditional vegetarians, for increased concerns ranging from animal rights and protection to food safety, health, nutrition and climate change. As a result, there is a demand for simpler processed plant food products and at the same time there is a demand for a greater variety of products on the market.

대한민국 등록특허 제 10-1775309호 식물성 재료를 이용한 햄버거 제조방법에 따르면 두부를 바탕으로하여 햄버거 패티를 제조하고 여기에 발사믹 어니언 등의 소스와 양념을 곁들여 햄버거를 제조하는 기술이 제시되어 있다. 이 기술은 콜레스테롤이나 중성지방, 포화지방산이 최소화되는 재료를 사용함으로서 건강증진이 될 수 있는 식물성 햄버거 제조방법을 제안하고 있으나 두부를 패티의 기본조직으로 하기에 육류를 기본으로하는 기존의 햄버거와는 다른 식감을 가지고 있으며, 두류 특유의 비린맛으로 인해 소비자들의 기호도가 제한된다는 단점이 있다. 따라서, 언급한 건강 증진 효과 말고도 맛 품질에 있어서도 소비자들의 기호도를 만족시키는 새로운 기술의 개발이 시급하다.According to Korean Patent Registration No. 10-1775309, a method for manufacturing a hamburger using vegetable ingredients, a technique for manufacturing a hamburger patty based on tofu and adding a sauce and seasoning such as balsamic onion to the hamburger is proposed. This technology proposes a vegetable hamburger manufacturing method that can improve health by using ingredients that minimize cholesterol, neutral fat, and saturated fatty acid. It has a different texture and has a disadvantage that consumers' preference is limited due to the unique fishy taste of pulses. Therefore, it is urgent to develop a new technology that satisfies consumers' preferences in terms of taste quality in addition to the health-promoting effects mentioned above.

본 발명은 전술한 종래기술이 제공한 건강지향적 식물성 햄버거를 제조하는 방법보다도 소비자 관능에서 우위에 있는 식물성 햄버거를 제공하고자 한다.The present invention is to provide a vegetable hamburger that is superior in consumer sensory to the method for manufacturing a health-oriented vegetable hamburger provided by the prior art.

상기 과제를 해결하기 위하여 본 발명은, (a) 조직대두단백, 식물성 지방, 향료 및 증점제를 사용하여 식물성 햄버거 패티의 제조 단계; (b) 천연 색소 대체 원료를 사용하여 외관과 색이 기존 육류 햄버거 패티와 비슷한 식물성 햄버거 패티를 제조하는 단계; 및 (c) 식물성 치즈와 식물성 소스를 첨가하여 맛을 내는 단계;를 포함하는, 맛 품질이 개선된 식물성 단백질 햄버거 제조방법을 제공한다.In order to solve the above problems, the present invention, (a) preparing a vegetable hamburger patty using tissue soy protein, vegetable fat, flavoring and thickening agent; (b) preparing vegetable hamburger patties similar in appearance and color to existing meat hamburger patties using natural dye substitutes; And (c) adding vegetable cheese and vegetable sauce to taste; it provides a method for manufacturing a vegetable protein hamburger with improved taste quality, including.

또한 상기 (a) 단계는 대두유, 해바라기유, 현미유, 야자유 등으로 구성된 식물성 오일 혼합물 또는 이 중에서 선택하는 식물성 지방 첨가 방법을 포함하는 것을 특징으로 하는 식물성 단백질 햄버거 제조방법을 제공한다.In addition, the step (a) provides a vegetable protein hamburger manufacturing method comprising a vegetable oil mixture consisting of soybean oil, sunflower oil, brown rice oil, palm oil, etc., or a method of adding vegetable fat selected from these.

또한 상기 (a) 단계는 구아검, 타라검, 로커스트빈검, 잔탄검, 메틸셀룰로스 등으로 구성된 혼합물 또는 이 중에서 선택하는 증점제 첨가방법을 포함하는 것을 특징으로 하는 식물성 단백질 햄버거 제조방법을 제공한다.In addition, the step (a) provides a method for manufacturing a vegetable protein hamburger, characterized in that it includes a mixture consisting of guar gum, tara gum, locust bean gum, xanthan gum, methylcellulose, etc. or a method of adding a thickener selected from these.

또한 상기 (b) 단계는 비트, 적양배추 등 천연 적색 농산물을 선택하는 색소 첨가방법을 포함하는 것을 특징으로 하는 식물성 단백질 햄버거 제조방법을 제공한다.In addition, the step (b) provides a method for manufacturing a vegetable protein hamburger, characterized in that it comprises a method of adding a pigment to select natural red agricultural products such as beets and red cabbage.

또한 상기 식물성 단백질 햄버거는 식물성 햄버거패티 65-70중량%, 식물성 치즈는 10-15 중량%, 소스류 5-10 중량%, 여기에 양상추와 양파등 야채류 10-15중량%으로 구성되는 것을 특징으로 하는 식물성 단백질 햄버거 제조방법을 제공한다.In addition, the vegetable protein hamburger is characterized by consisting of 65-70% by weight of vegetable hamburger patties, 10-15% by weight of vegetable cheese, 5-10% by weight of sauces, and 10-15% by weight of vegetables such as lettuce and onion It provides a method for manufacturing a vegetable protein hamburger.

본 발명은 전술한 종래기술이 제공한 건강지향적 식물성 햄버거를 제조하는 방법보다도 소비자 관능에서 우위에 있는 식물성 햄버거를 제공하는 방법에 관한 것이다. 기존에 개발된 식물성 햄버거보다 유사한 식감과 맛을 가지는 식품을 제작할 수 있도록 한다.The present invention relates to a method of providing a vegetable hamburger superior to the method of manufacturing a health-oriented vegetable hamburger provided by the prior art described above in terms of consumer taste. It makes it possible to produce foods with similar texture and taste to those of previously developed vegetable hamburgers.

도 1은 본 발명에 따른 제조공정을 나타낸 도면이다.1 is a view showing a manufacturing process according to the present invention.

이하 바람직한 실시예를 통하여 본 발명을 상세히 설명하기로 한다. 이에 앞서, 본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여, 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다. 따라서, 본 명세서에 기재된 실시예의 구성은 본 발명의 가장 바람직한 일실시예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다. 또한, 명세서 전체에서, 어떤 부분이 어떤 구성요소를 "포함"한다고 할 때, 이는 특별히 반대되는 기재가 없는 한, 다른 구성요소를 제외하는 것이 아니라 다른 구성요소를 더 포함할 수 있음을 의미한다.Hereinafter, the present invention will be described in detail through preferred embodiments. Prior to this, the terms or words used in this specification and claims should not be construed as being limited to the usual or dictionary meaning, and the inventor appropriately uses the concept of the term in order to explain his/her invention in the best way. Based on the principle that it can be defined, it should be interpreted as meaning and concept consistent with the technical spirit of the present invention. Therefore, since the configurations of the embodiments described in this specification are merely the most preferred embodiments of the present invention and do not represent all of the technical ideas of the present invention, various equivalents and modifications that can replace them at the time of this application It should be understood that there may be In addition, throughout the specification, when a certain component is said to "include", it means that it may further include other components, not excluding other components, unless otherwise stated.

본 발명은 : a) 조직대두단백, 식물성 지방, 향료 및 증점제를 사용하여 식물성 햄버거 패티의 제조 방법; b) 비트 등 천연 색소 대체 원료를 사용하여 외관과 색이 기존 육류 햄버거 패티와 비슷한 식물성 햄버거 패티를 만드는 제조방법; c) 식물성 치즈와 식물성 소스를 첨가하여 맛을 내는 방법; d) 상기 기술을 조합하여 맛 품질이 개선되어 소비자 기호도를 만족시키는 식물성 햄버거를 제조하는 기술로 구성된다.The present invention: a) a method for producing vegetable hamburger patties using tissue soy protein, vegetable fat, flavoring and thickening agent; b) a manufacturing method of making vegetable hamburger patties similar in appearance and color to existing meat hamburger patties using natural pigment substitutes such as beets; c) flavoring by adding vegetable cheese and vegetable sauce; d) It consists of a technique for manufacturing a vegetable hamburger that satisfies consumer preference by improving the taste quality by combining the above techniques.

"조직대두단백"은 탈지대두박을 익스트루더를 이용하여 압출가공하여 제작한 단백질로서, 식물성 단백질 패티에 주원료로 사용된다. 수분 10% 이하를 포함하는 것을 특징으로 하는 건식 조직대두단백질이다. 통상적으로 식물성 단백질 햄버거 패티는 조직대두단백질 함량이 절반 이상으로서 여기에 식물성 유지와 증점제, 색소와 조미료 등을 혼합하여 제조한다. 이때 사용되는 식물성 유지는 카놀라유, 해바라기유, 포도씨유, 야자유, 대두유, 현미유 등이 사용되며, 증점제는 구아검, 아라비아검, 셀룰로스 등의 첨가제 중 적당한 것으로 골라 사용한다. 식물성 치즈는 시중에서 유통중인 제품을 구입하여 사용하였으며, 인터넷을 통해 “Galaxy Rice Vegan Cheddar Slices”(제조사 : GoVaggie) 제품을 구매하여 사용하였다."Tissue soy protein" is a protein produced by extruding defatted soybean meal using an extruder, and is used as a main ingredient in vegetable protein patties. It is a dry tissue soybean protein characterized in that it contains 10% or less of moisture. Typically, vegetable protein hamburger patties have more than half of the tissue soy protein content, and are prepared by mixing vegetable oil, thickeners, colors, seasonings, and the like. Vegetable oil used at this time is canola oil, sunflower oil, grapeseed oil, palm oil, soybean oil, brown rice oil, etc. are used, and a suitable thickener is selected from among additives such as guar gum, gum arabic, and cellulose. Vegetable cheese was purchased and used on the market, and “Galaxy Rice Vegan Cheddar Slices” (manufacturer: GoVaggie) was purchased and used through the Internet.

색소는 보통 비트나 적양배추 등에서 추출한 색소를 사용하며 비트 분말을 사용할 경우도 있다.Pigments usually use pigments extracted from beets or red cabbage, and sometimes beet powder is used.

본 발명은, (a) 조직대두단백, 식물성 지방, 향료 및 증점제를 사용하여 식물성 햄버거 패티의 제조 단계; (b) 천연 색소 대체 원료를 사용하여 외관과 색이 기존 육류 햄버거 패티와 비슷한 식물성 햄버거 패티를 제조하는 단계; 및 (c) 식물성 치즈와 식물성 소스를 첨가하여 맛을 내는 단계;를 포함하는, 맛 품질이 개선된 식물성 단백질 햄버거 제조방법을 개시한다.The present invention, (a) preparing a vegetable hamburger patty using tissue soy protein, vegetable fat, flavoring and thickening agent; (b) preparing vegetable hamburger patties similar in appearance and color to existing meat hamburger patties using natural dye substitutes; And (c) adding vegetable cheese and vegetable sauce to taste; a method for manufacturing a vegetable protein hamburger with improved taste quality is disclosed.

본 발명에서 상기 (a) 단계는 대두유, 해바라기유, 현미유, 야자유 등으로 구성된 식물성 오일 혼합물 또는 이 중에서 선택하는 식물성 지방 첨가 방법을 포함할 수 있다.In the present invention, the step (a) may include a vegetable oil mixture composed of soybean oil, sunflower oil, brown rice oil, palm oil, etc., or a vegetable fat addition method selected from these.

또한 상기 (a) 단계는 구아검, 타라검, 로커스트빈검, 잔탄검, 메틸셀룰로스 등으로 구성된 혼합물 또는 이 중에서 선택하는 증점제 첨가방법을 포함할 수 있다.In addition, the step (a) may include a mixture composed of guar gum, tara gum, locust bean gum, xanthan gum, methylcellulose, or the like, or a method of adding a thickener selected from these.

또한 상기 (b) 단계는 비트, 적양배추 등 천연 적색 농산물을 선택하는 색소 첨가방법을 포함할 수 있다.In addition, the step (b) may include a method of adding a colorant to select natural red agricultural products such as beets and red cabbage.

또한 상기 식물성 단백질 햄버거는 식물성 햄버거패티 65-70중량%, 식물성 치즈는 10-15 중량%, 소스류 5-10 중량%, 여기에 양상추와 양파등 야채류 10-15중량%으로 구성될 수 있다.In addition, the vegetable protein hamburger may be composed of 65-70% by weight of vegetable hamburger patties, 10-15% by weight of vegetable cheese, 5-10% by weight of sauces, and 10-15% by weight of vegetables such as lettuce and onion.

이하, 실시예를 들어 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to examples.

실시예Example

본 발명의 실시방법은 다음과 같다.The implementation method of the present invention is as follows.

먼저 조직대두단백질(Response 4400, 제조사 : IFF Korea)에 3배수만큼의 물을 붓고 30분간 불린다. 수분이 충분히 흡수되면 다음 재료를 넣고 블렌더로 혼합하여 대체육 반죽을 만든다.(하기 표 1 참조)First, pour three times as much water into tissue soybean protein (Response 4400, manufacturer: IFF Korea) and soak it for 30 minutes. When sufficient moisture is absorbed, add the following ingredients and mix them with a blender to make a substitute meat dough (see Table 1 below).

재료ingredient 배합량(g)Blending amount (g) 배합비(%)Mixing ratio (%) 조직대두단백tissue soy protein 300300 81.5%81.5% 구아검guar gum 1818 4.9%4.9% 밀글루텐wheat gluten 2525 6.8%6.8% 카놀라유canola oil 2525 6.8%6.8% 합계Sum 368368 100.0%100.0%

이후, 블렌더로 3분간 잘 혼합한 다음 다음 레시피에 따라 각종 재료를 넣고 다시 블랜더로 3분간 혼합한다.(하기 표 2 참조)Thereafter, mix well with a blender for 3 minutes, then add various ingredients according to the following recipe and mix again with a blender for 3 minutes (see Table 2 below).

재료ingredient 배합량(g)Blending amount (g) 배합비(%)Mixing ratio (%) 간장soy sauce 5050 33.3%33.3% 설탕sugar 2525 16.7%16.7% 올리고당oligosaccharide 1515 10.0%10.0% 참기름Sesame oil 7.57.5 5.0%5.0% 다진 마늘chopped garlic 55 3.3%3.3% 다진 생강minced ginger 1010 6.7%6.7% 배 즙pear juice 3030 20.0%20.0% 다진 파chopped green onion 7.57.5 5.0%5.0% 합계Sum 150150 100.0%100.0%

상기 반죽에 양념장을 30g 첨가하여 패티반죽을 만든다음 후라이팬에 구워 익혀낸다.30g of seasoning is added to the dough to make patty dough, and then baked in a frying pan.

상기 단계로 준비된 식물성 단백질 패티는 아래 비율대로 조합하여 햄버거를 만든다.(하기 표 3 참조)The vegetable protein patties prepared in the above steps are combined in the ratio below to make hamburgers. (See Table 3 below)

원료Raw material 배합비(%)Mixing ratio (%) 햄버거패티Hamburger Patties 6868 식물성 치즈vegetable cheese 1010 발사믹 소스balsamic sauce 55 양상추lettuce 1717 합계Sum 100100

이상에서 설명한 본 발명의 바람직한 실시예들은 기술적 과제를 해결하기 위해 개시된 것으로, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 본 발명의 사상 및 범위 안에서 다양한 수정, 변경, 부가 등이 가능할 것이며, 이러한 수정 변경 등은 이하의 특허청구범위에 속하는 것으로 보아야 할 것이다.The preferred embodiments of the present invention described above have been disclosed to solve the technical problems, and those skilled in the art will be able to make various modifications, changes, additions, etc. within the spirit and scope of the present invention. , such modifications and changes should be regarded as belonging to the scope of the following claims.

Claims (5)

(a) 조직대두단백, 식물성 지방, 향료 및 증점제를 사용하여 식물성 햄버거 패티의 제조 단계;
(b) 천연 색소 대체 원료를 사용하여 외관과 색이 기존 육류 햄버거 패티와 비슷한 식물성 햄버거 패티를 제조하는 단계; 및
(c) 식물성 치즈와 식물성 소스를 첨가하여 맛을 내는 단계;
를 포함하는, 맛 품질이 개선된 식물성 단백질 햄버거 제조방법.(a) preparing a vegetable hamburger patty using tissue soy protein, vegetable fat, flavoring and a thickening agent;
(b) preparing vegetable hamburger patties similar in appearance and color to existing meat hamburger patties using natural dye substitutes; and
(c) flavoring by adding vegetable cheese and vegetable sauce;
A vegetable protein hamburger manufacturing method with improved taste quality comprising a. 제1항에 있어서,
상기 (a) 단계는 대두유, 해바라기유, 현미유, 야자유 등으로 구성된 식물성 오일 혼합물 또는 이 중에서 선택하는 식물성 지방 첨가 방법을 포함하는 것을 특징으로 하는 식물성 단백질 햄버거 제조방법.According to claim 1,
The step (a) comprises a vegetable oil mixture consisting of soybean oil, sunflower oil, brown rice oil, palm oil, etc., or a method of adding vegetable fat selected from them. 제1항에 있어서,
상기 (a) 단계는 구아검, 타라검, 로커스트빈검, 잔탄검, 메틸셀룰로스 등으로 구성된 혼합물 또는 이 중에서 선택하는 증점제 첨가방법을 포함하는 것을 특징으로 하는 식물성 단백질 햄버거 제조방법.According to claim 1,
The step (a) comprises a method of adding a mixture consisting of guar gum, tara gum, locust bean gum, xanthan gum, methylcellulose, etc. or a thickener selected from them. 제1항에 있어서,
상기 (b) 단계는 비트, 적양배추 등 천연 적색 농산물을 선택하는 색소 첨가방법을 포함하는 것을 특징으로 하는 식물성 단백질 햄버거 제조방법.According to claim 1,
The step (b) comprises a method of adding a pigment to select natural red agricultural products such as beets and red cabbage. 제1항에 있어서,
상기 식물성 단백질 햄버거는 식물성 햄버거패티 65-70중량%, 식물성 치즈는 10-15 중량%, 소스류 5-10 중량%, 여기에 양상추와 양파등 야채류 10-15중량%으로 구성되는 것을 특징으로 하는 식물성 단백질 햄버거 제조방법.According to claim 1,
The vegetable protein hamburger is vegetable, characterized in that consisting of 65-70% by weight of vegetable hamburger patties, 10-15% by weight of vegetable cheese, 5-10% by weight of sauces, and 10-15% by weight of vegetables such as lettuce and onion How to make a protein hamburger.
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