Soybean-meat manufacturing method and Soybean-meat using the same

• Main Authors: YANG HAN JOO, PYO DAE KYU
• Format: Patent
• Language: English; Korean
• Published: 24.09.2021
• 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

One embodiment of the present invention relates to soybean-meat and a method for producing the same, and more specifically, to provide a method for producing soybean-meat convenience food and soybean-meat convenience food using the same, which reduces the content of gluten used as a binder in conventional soybean-meat convenience food and improves the taste and texture of soybean-meat. 본 발명의 일실시예는 콩고기 및 이를 제조하기 위한 방법에 관한 것으로서, 보다 상세하게는 종래 콩고기 간편식품의 결착제로 사용되는 글루텐의 함량을 감소시키고 콩고기의 식미 및 식감을 개선하는 콩고기 간편식품 제조방법 및 이를 이용한 콩고기 간편식품을 제공하는 것이다.