A manufacturing method of vegetarian hamburger patty reduced unpleasant taste and smell
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...
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Format | Patent |
Language | English Korean |
Published |
24.09.2021
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Abstract | 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. |
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AbstractList | 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. |
Author | JEON HEE JOON LIM SEONG HWAN UHM JONG SOO |
Author_xml | – fullname: LIM SEONG HWAN – fullname: UHM JONG SOO – fullname: JEON HEE JOON |
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DocumentTitleAlternate | 이미 및 이취가 저감된 식물성 패티의 제조방법 |
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Snippet | The present invention relates to a preparing method of vegetable patty, comprising the steps of: (a) smoking vegetable tissue protein; (b) mixing the smoked... |
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SubjectTerms | 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 |
Title | A manufacturing method of vegetarian hamburger patty reduced unpleasant taste and smell |
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