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KR970064453A - 콩 분말과 두부가 함유된 건강 햄버거 - Google Patents

콩 분말과 두부가 함유된 건강 햄버거 Download PDF

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Publication number
KR970064453A
KR970064453A KR1019960007538A KR19960007538A KR970064453A KR 970064453 A KR970064453 A KR 970064453A KR 1019960007538 A KR1019960007538 A KR 1019960007538A KR 19960007538 A KR19960007538 A KR 19960007538A KR 970064453 A KR970064453 A KR 970064453A
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South Korea
Prior art keywords
hamburger
weight
tofu
bread
patty
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KR1019960007538A
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English (en)
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KR100221744B1 (ko
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한민섭
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한민섭
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Priority to KR1019960007538A priority Critical patent/KR100221744B1/ko
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Publication of KR100221744B1 publication Critical patent/KR100221744B1/ko

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/204—Animal extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/204—Animal extracts
    • A23V2250/2042—Marine animal, fish extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes

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  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

본 발명은 콩 분말과 꿀을 함께 반죽하여 성형한 성형물로 빵원료 반죽내에 다수개 삽입하여 제조된 햄버거용 빵과, 두부와 육류 또는 생선살 및 기타 통상의 부재료로 된 햄버거용 패티로 이루어지고, 최종 햄버거를 다시마 리본으로 장식하며 햄버거를 빵과 햄버거 패티 사이에 늙은 생호박육을 삽입하는 것을 특징으로 하는 건강 햄버거에 관한 것이다.

Description

콩 분말과 두부가 함유된 건강 햄버거
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (2)

  1. 콩을 30~40분 담궈서 콩 껍질의 독성을 빼내고 물을 따라 버린 후, 90~100℃에서 설익지만 않을 정도로 10~15분간 증기로 찐 다음 건조, 분쇄하여 콩 분말을 얻고, 이 콩 분말 대 꿀의 중량비를 5 : 1~1 : 1로 하여 소량의 소금 및 녹말가루와 함께 혼합, 반죽한 후 가는 막대형으로 성형한 성형물을 다수개 삽입하여 제조된 햄버거용 빵과; 두부 20-50 중량%, 육류 또는 생선살 40-70 중량% 및 야채류 10-20 중량부%를 포함하는 햄버거용 패티로 이루어지는 것을 특징으로 하는 건강 햄버거.
  2. 제1항에 있어서, 상기 햄버거를 가공된 다시마 리본 또는 매듭으로 장식하고, 햄버거를 빵과 햄버거 패티 사이에 늙은 생호박얇게 저민 것을 삽입하는 것을 특징으로 하는 건강 햄버거.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019960007538A 1996-03-20 1996-03-20 콩 분말과 두부가 함유된 건강 햄버거 KR100221744B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960007538A KR100221744B1 (ko) 1996-03-20 1996-03-20 콩 분말과 두부가 함유된 건강 햄버거

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960007538A KR100221744B1 (ko) 1996-03-20 1996-03-20 콩 분말과 두부가 함유된 건강 햄버거

Publications (2)

Publication Number Publication Date
KR970064453A true KR970064453A (ko) 1997-10-13
KR100221744B1 KR100221744B1 (ko) 1999-09-15

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019960007538A KR100221744B1 (ko) 1996-03-20 1996-03-20 콩 분말과 두부가 함유된 건강 햄버거

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190048299A (ko) 2017-10-31 2019-05-09 한남대학교 산학협력단 렌즈콩과 햄프씨드를 이용한 식물성 패티 및 그 제조방법

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020023259A (ko) * 2002-01-04 2002-03-28 신동화 고기능성 무비지 전두부를 이용한 햄버거용 전두부 패티제조방법
KR100432517B1 (ko) * 2002-02-25 2004-05-20 주식회사 롯데리아 버섯을 함유한 햄버거 패티의 제조방법
KR101132658B1 (ko) 2009-08-27 2012-04-02 건국대학교 산학협력단 다시마 분말을 함유하는 웰빙 저지방 햄버거 패티 및 그 제조방법
KR101397794B1 (ko) 2012-11-30 2014-05-21 함양농업협동조합 기호성과 항산화 활성이 향상된 콩고기의 제조방법
KR102711613B1 (ko) * 2023-11-08 2024-09-27 김용수 두부를 활용한 번 및 이의 제조방법

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR960036945A (ko) * 1995-04-10 1996-11-19 한호숙 콩분말과 두부가 함유된 건강햄버거

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190048299A (ko) 2017-10-31 2019-05-09 한남대학교 산학협력단 렌즈콩과 햄프씨드를 이용한 식물성 패티 및 그 제조방법

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