A manufacturing method of vegetarian hamburger patty reduced unpleasant taste and smell

• Main Authors: LIM SEONG HWAN, UHM JONG SOO, JEON HEE JOON
• Format: Patent
• Language: English; Korean
• Published: 24.09.2021
• Subjects: BAKERY PRODUCTS; BAKING; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; EDIBLE DOUGHS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS; WORKING-UP PROTEINS FOR FOODSTUFFS

The present invention relates to a preparing method of vegetable patty, comprising the steps of: (a) smoking vegetable tissue protein; (b) mixing the smoked vegetable tissue protein and the ingredients of the vegetable patty; (c) low-temperature aging a mixture in which the mixing is completed; and (d) molding and freezing the aged mixture, wherein in the smoking step of (a), the vegetable tissue protein is performed for 5 minutes to 2 hours at 40 to 80℃ under relative humidity of 30 to 80%. 본 발명은 식물성 패티의 제조방법에 있어서, (a) 식물성 조직단백을 훈연하는 단계; (b) 훈연된 식물성 조직단백과 식물성 패티의 재료를 혼합하는 단계; (c) 혼합이 완료된 혼합물을 저온 숙성하는 단계; 및 (d) 숙성이 완료된 혼합물을 성형 및 동결하는 단계;를 포함하며 상기 (a)의 훈연하는 단계는 40℃ 내지 80℃의 온도조건 및 상대습도 30% 내지 80%의 습도조건에서 5분 내지 2시간 훈연하는 것인, 식물성 패티의 제조방법에 관한 것이다.