METHOD TO MANUFACTURE FAT SUBSTITUTION CONTAINING METHYL CELLULOSE AND LOW-FAT HAMBURGER PATTY USING SAME

摘要

The present invention relates to a method to manufacture a fat substitution containing methyl cellulose and a low-fat hamburger patty using the same and, more specifically, relates to a method to manufacture a fat substitution containing methyl cellulose and a low-fat hamburger patty using the same, capable of manufacturing a fat substitution by mixing a fat substitution composite, made by mixing methylcellulose, carrageenan, and glucomannan, with purified water at a predetermined ratio. Based on methyl cellulose, which forms an emulsion and an elastic gel when thermally treated, the fat substitution composite is manufactured by mixing carrageenan and glucomannan, which has excellent retention and moisture possession, and then, the composite is mixed with purified water to make the fat substitution. Since the fat substitution is added to a meat product, physical and functional characteristics of the meat product are not degraded, and the quality and functional characteristics of the meat product are enhanced or similar to addition of fat. Moreover, the present invention is capable of reducing the fat content of a hamburger patty while improving its chewable, juicy, and functional characteristics, thereby improving consumer preference.;COPYRIGHT KIPO 2017