CHANG, YOON HYUK,장윤혁,CHOI, DONG WON,최동원,LEE, HAK KYUN,이학균,JEON, HYEONG MOO,전형무,CHANG, YOON HYUKKR,CHOI, DONG WONKR,LEE, HAK KYUNKR,JEON, HYEONG MOOKR
申请号：
KR1020130010517
公开号：
KR1020140097868A
申请日:
2013.01.30
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
According to the present invention, soybean odor unique to soybean protein is removed by high temperature and high pressure treatment, thereby increasing palatability of the soybean protein sausage. Moreover, texture of the soybean protein sausage is enhanced by adding guar gum into the protein sausage, thereby having an excellent effect of providing a soybean protein sausage of high quality to consumers.본 발명은 고온ㆍ고압 처리를 통하여 대두단백 특유의 대두취를 제거하여 대두단백 소시지의 기호도를 증대시키고, 구아검을 첨가하여 대두단백 소시지의 조직감을 개선하여 소비자들에게 고품질의 대두단백 소시지를 제공하는 뛰어난 효과가 있다.
