| 摘要 |
The present invention relates to a soybean-made meat like a soybean-made sausage, a soybean-made cake bar and a soybean-made patty, which uses a mung bean powder and transglutaminase by reducing an amount of gluten, wherein the gluten is used for adhering soybean-made meat, thereby increasing taste like texture and anti-oxidant activity, and a manufacturing method thereof. |
| 申请人 |
GYEONGNAM NATIONAL UNIVERSITY OF SCIENCE AND TECHNOLOGY INDUSTRY-ACADEMIC COOPERATION FOUNDATION;REPUBLIC OF KOREA(MANAGEMENT : RURAL DEVELOPMENT ADMINISTRATION);HAM YANG AGRICULTURAL COOPERATIVE ASSOCIATION |
发明人 |
CHO, KYE MAN;HWANG, CHUNG EUN;SHIN, YEON MI;LIM, JONG GUK;PARK, SIN GYU;CHOI, JINE SHANG;SEO, WEON TAEK;LEE, BYONG WON;KIM, HYUN TAE;KOH, JONG MIN;HAN, WON YOUNG;OH, KI WON;SHIN, SANG OUK;PARK, HYEON JIN;BAEK, IN YOUL |
