公开(公告)号：KR101397794B1

公开(公告)日：2014-05-21

申请号：KR1020120138026

申请日：2012-11-30

Applicant: 함양농업협동조합 ,  경남과학기술대학교 산학협력단 ,  대한민국(농촌진흥청장)

Inventor： 조계만 ,  이병원 ,  임종국 ,  강선만 ,  박신규 ,  김현태 ,  고종민 ,  백인열 ,  최진상 ,  서원택 ,  신연미 ,  황정은

IPC: A23L11/00 ,  A23L5/20 ,  A23L1/30

CPC classification number: A23L11/05 ,  A23L33/10 ,  A23V2002/00 ,  A23V2200/30

Abstract: 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.

Abstract translation: 本发明涉及具有改善的适口性和抗氧化活性的大豆肉制造方法。 更具体地，提供了除去豆味的大豆肉，其具有改善的适口性和抗氧化活性及其制造方法。 根据本发明的一个实施方案，具有改善的适口性和抗氧化活性的制造大豆肉的方法包括将大豆浸泡在水中的步骤，去除水和蒸煮大豆的步骤，干燥大豆的步骤，破碎的步骤 大豆，以及捏合和老化面团的步骤。