RURAL DEVELOPMENT ADMINISTRATION);REPUBLIC OF KOREA(MANAGEMENT ;대한민국(농촌진흥청장);경남과학기술대학교 산학협력단
发明人:
이병원,조계만,김현태,김현영,고종민,한원영,오기원,신상욱,박현진,백인열,LEE, BYONG WONKR,CHO, KYE MANKR,KIM, HYUN TAEKR,KIM, HYUN YOUNGKR,KO, JONG MINKR,HAN, WON YOUNGKR,OH, KI WONKR,SHIN, SANG OUKKR,PARK, HYEON JINKR,BAEK, IN YOULKR,백인
申请号：
KR1020130091175
公开号：
KR1020150015656A
申请日:
2013.07.31
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a soybean meat processed food and, more specifically, to a soybean meat processed food and a method for manufacturing the same, wherein the content of gluten which is used as a binder of the soybean meat processed food in the conventional art, is reduced, thereby minimizing side effects of gluten and enhancing the antioxidative effect. The soybean meat processed food contains a soybean pulverized product and transglutaminase, and has antioxidative activity.본 발명은 콩고기 가공식품에 관한 것으로서, 보다 상세하게는 종래에 콩고기 가공식품의 결착제로 사용되는 글루텐의 함량을 감소시켜 글루텐의 부작용을 최소화하고, 항산화 효과를 강화시킨 콩고기 가공식품 및 이의 제조방법에 관한 것이다.
