10-10-2016 дата публикации
Номер: KR1020160116551A
Принадлежит:
The present invention relates to a method for making a fat substitute containing methylcellulose and a low-fat hamburger patty using the same and, more specifically, to a method for making a fat substitute containing methylcellulose, wherein a fat substitute composition prepared by mixing methylcellulose, carrageenan, and glucomannan is mixed with purified water at a predetermined ratio, thereby preparing a fat substitute, and to a low-fat hamburger patty using the same. In addition, the present invention is based on methylcellulose enabling the formation of emulsion and forming an elastic gel through heat treatment. In addition, carrageenan and glucomannan with excellent moldability and moisture retention are mixed to prepare a fat substitute composition, and the fat substitute composition is mixed with purified water to prepare a fat substitute, which is then added when a meat processed product is manufactured, and thus, a meat processed product, which is similar to the addition of fat ...
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