Tteokgalbi protein composition using alternative materials

• Main Authors: LEE, SEUNG JE, LEE, KYOUNG JIN
• Format: Patent
• Language: English; Korean
• Published: 04.07.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

본 발명은 대체 단백질 소재를 이용한 떡갈비 조성물에 관한 것으로, 콩단백에 두부, 당근, 양파, 우리밀, 표고버섯, 홍피망, 부추, 달걀 및 메뚜기 분말이 혼합하여 이루어지는 것을 특징으로 한다.