경남과학기술대학교 산학협력단;대한민국(농촌진흥청장);REPUBLIC OF KOREA(MANAGEMENT : RURAL DEVELOPMENT ADMINISTRATION);GYEONGNAM NATIONAL UNIVERSITY OF SCIENCE AND TECHNOLOGY INDUSTRY-ACADEMIC COOPERATION FOUNDATION;HAM YANG
发明人:
CHO, KYE MAN,조계만,HWANG, CHUNG EUN,황정은,SHIN, YEON MI,신연미,LIM, JONG GUK,임종국,PARK, SIN GYU,박신규,CHOI, JINE SHANG,최진상,SEO, WEON TAEK,서원택,LEE, BYONG WON,이병원,KIM, HYUN TAE,김현태,KOH, JONG MIN,고종민,HAN, WON YOUN,CHO, KYE MANKR,HWANG, CHUNG EUNKR,SHIN, YEON MIKR,LIM, JONG GUKKR,PARK, SIN GYUKR,CHOI, JINE SHANGKR,SEO, WEON TAEKKR,LEE, BYONG WONKR,KIM, HYUN TAEKR
申请号：
KR1020140115321
公开号：
KR1020150080401A
申请日:
2014.09.01
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a soybean-made meat like a soybean-made sausage, a soybean-made cake bar and a soybean-made patty, which uses a mung bean powder and transglutaminase by reducing an amount of gluten, wherein the gluten is used for adhering soybean-made meat, thereby increasing taste like texture and anti-oxidant activity, and a manufacturing method thereof.본 발명에 의하면 콩고기 결착제로 사용되는 글루텐 함량을 감소시키는 대신에 녹두 분말과 트랜스글루타미아제를 사용하여 조직감 등의 기호성 및 항산화 활성이 우수한 콩고기(콩소시지, 콩핫바 및 콩패티) 및 그 제조방법이 제공된다.
