MANUFACTURING METHOD OF LOW FAT AND LOW SALT PATTIE COMPRISING SEA MUSTARD

The present relates to a method of manufacturing a low fat and low salt patty comprising sea mustard. According to the present invention, a user can use sea mustard which contains large amounts of natural salts, dietary fibers, and functional ingredients, to reduce the contents of fat and salt compa...

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Bibliographische Detailangaben
Hauptverfasser:	KIM, HYUN WOOK, SONG, DONG HEON, HE FUYI, HWANG, KO EUN, HAM, YOUN KYUNG, LIM, YUN BIN, KIM, YONG JAE, LEE, CHOONG HEE, YEO, IN JUN, JANG, SUNG JIN, YEO, EUI JOO, KIM, CHEON JEI, CHOI, YUN SANG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present relates to a method of manufacturing a low fat and low salt patty comprising sea mustard. According to the present invention, a user can use sea mustard which contains large amounts of natural salts, dietary fibers, and functional ingredients, to reduce the contents of fat and salt compared to conventional processed meat products and also to ameliorate concerns related to low fat and low salt processed meat products, thereby manufacturing a low fat and low salt patty with superior physicochemical and sensual properties. 본 발명은 미역을 함유하는 저지방 및 저염 패티의 제조방법에 관한 것이다. 상기와 같은 본 발명에 따르면 천연의 염과 식이섬유 및 기능성 성분을 다량 함유하는 미역을 활용함으로써, 종래 식육가공품과 달리 지방함량과 염농도를 동시에 감소시키고 저지방 및 저염 식육가공품의 문제점을 개선하여 이화학적 및 관능적 특성이 우수한 저지방 및 저염 패티를 제공하는 효과가 있다.