HAM YANG AGRICULTURAL COOPERATIVE ASSOCIATION;REPUBLIC OF KOREA(MANAGEMENT : RURAL DEVELOPMENT ADMINISTRATION);GYEONGNAM NATIONAL UNIVERSITY OF SCIENCE AND TECHNOLOGY INDUSTRY-ACADEMIC COOPERATION FOU
发明人:
CHO, KYE MAN,조계만,LEE, BYONG WON,이병원,LIM, JONG GUK,임종국,KANG, SUN MAN,강선만,PARK, SIN GYU,박신규,KIM, HYUN TAE,김현태,KOH, JONG MIN,고종민,BAEK, IN YOUL,백인열,CHOI, JIN SANG,최진상,SEO, WEON TAEK,서원택,SHIN, YEON MI,신연미,CHO, KYE MANKR,LEE, BYONG WONKR,LIM, JONG GUKKR,KANG, SUN MANKR,PARK, SIN GYUKR,KIM, HYUN TAEKR,KOH, JONG MINKR,BAEK, IN YOULKR,CHOI, JIN SANGKR,SEO, WEON TAEKKR,서원
申请号：
KR1020120138026
公开号：
KR1013977940000B1
申请日:
2012.11.30
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a method for manufacturing soybean meat with improved palatability and antioxidant activity. More specifically, provided are soybean meat from which bean smell is removed and which has improved palatability and antioxidant activity and a manufacturing method thereof. The method for manufacturing soybean meat with improved palatability and antioxidant activity according to one embodiment of the present invention includes a step of soaking soybeans in water, a step of removing water and steaming the soybeans, a step of drying the soybeans, a step of crushing soybeans, and a step of kneading and aging dough.본 발명에 의하면 콩 비린내가 제거되어 기호성이 향상되고, 우수한 영양학적 특성 및 항산화 활성을 갖는 콩고기 및 그 제조방법이 제공된다.
