CHICKEN HAMBURG PATTY CONTAINING ANGELICA DIETARY FIBER AND MANUFACTURING METHOD THEREOF

摘要

PURPOSE: A manufacturing method of well-being type chicken hamburger patty is provided to improve functionality, physiochemical property, and sensory characteristic by containing Angelica keiskei dietary fiber. CONSTITUTION: A manufacturing method of well-being type chicken hamburger patty comprises (1) a step of pulverizing chicken and pork back fat; (2) a step of adding and mixing sub material which excludes ice and soy isolated protein; (3) a step of adding Angelica keiskei dietary fiber and soy protein isolate in a mixed state; (4) a step of tumbling mixture in a tumbler for 25-35 minutes in a refrigerated state of 1 to 4=; and (5) a step of molding tumbled mixture using petty molder. In a (3) step, chicken 50 to 70 weight%, pork back fat 10 through 30 weight%, ice 10 through 30 weight%, and Angelica keiskei dietary fiber 1 through 5 weight% are comprised. Also, salt 1.5 parts by weight, phosphate 0.3 parts by weight, garlic powder 2.5 parts by weight, onion powder 3.0 parts by weight, ginger powder 0.9 parts by weight and sugar 0.9 parts by weight are more comprised as sub materials with the members about the whole 100 parts by weight of chicken, pork back fat, ice, and Angelica keiskei dietary fiber. [Reference numerals] (AA) Pulverizing chicken breast meat(3mm); (BB) Pulverizing pork back fat(3mm); (CC) Ice; (DD) Angelica keiskei dietary fiber; (EE) Mixing raw material meat, fat, ice, and seasonings and mixing isolated soy protein(ISP) and Angelica keiskei dietary fiber; (FF) Mixing(10 minutes); (GG) Mixing seasonings(except for ISP and Angelica keiskei dietary fiber); (HH) Molding; (II) Storing under a 4C refrigerating state for 1 hour; (JJ) Freezing(-30C); (KK) Packing; (LL) Storing(-18C);