TWI671009B - Oatmeal burger making method - Google Patents
Oatmeal burger making method Download PDFInfo
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- TWI671009B TWI671009B TW106124236A TW106124236A TWI671009B TW I671009 B TWI671009 B TW I671009B TW 106124236 A TW106124236 A TW 106124236A TW 106124236 A TW106124236 A TW 106124236A TW I671009 B TWI671009 B TW I671009B
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- 235000015220 hamburgers Nutrition 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 230000002431 foraging effect Effects 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002075 main ingredient Substances 0.000 abstract description 6
- 235000007319 Avena orientalis Nutrition 0.000 description 16
- 244000075850 Avena orientalis Species 0.000 description 10
- 241000209761 Avena Species 0.000 description 6
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002641 glycemic effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
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- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
一種燕麥漢堡製作方法，包括有：取熟燕麥片及70℃至80℃的水，以料液比為1:2的比例混合攪拌，並填入模具製成一片狀之主料；取熟燕麥片磨粉後加入水，以料液比為1:2至1:1的比例混合攪拌，並加熱至80℃至90℃，以做為一糊料；取上述主料兩個及糊料一個，將兩個主料夾於該糊料之兩側，並置於5℃環境冷藏以進行老化作用。A method for making an oat burger includes: taking cooked oatmeal and water at 70 ° C to 80 ° C, mixing and stirring at a ratio of material to liquid of 1: 2, and filling it into a mold to form a sheet of main ingredients; After the oatmeal is pulverized, add water, mix and stir at a ratio of 1: 2 to 1: 1, and heat to 80 ° C to 90 ° C as a paste; take the two main ingredients and the paste One, sandwich two main materials on both sides of the paste, and place them in a 5 ° C environment to refrigerate for aging.
Description
本發明與食品製作方法有關，尤指一種燕麥漢堡製作方法。The invention relates to a method for making food, and in particular to a method for making oat burger.
按，現代人的生活較為緊湊忙碌，常常壓縮吃飯時間，因而速食成為常見的用餐選擇之一，其中更以漢堡為主要的熱門食品。一般的漢堡是由兩片麵包夾肉所構成，再加上一些調味料等，提供了醣類的攝取，近年來漸以全麥麵包做為食材，而在營養上有所提升，惟為了迎合大眾口味，往往使用過多的油和鹽、糖，令食用者攝取了過多熱量，造成導致肥胖、心血管疾病或糖尿病的高風險性。According to the press, modern people's lives are more compact and hectic, often reducing mealtime, so fast food has become one of the common dining options, and burgers are the main hot food. A typical hamburger consists of two slices of bread with meat, plus some seasonings, etc., which provide sugar intake. In recent years, whole wheat bread has gradually been used as an ingredient, and its nutrition has been improved. Popular flavors often use too much oil, salt, and sugar, causing consumers to consume too much calories, causing a high risk of causing obesity, cardiovascular disease or diabetes.
另一方面，經研究證實，燕麥具有β-葡聚糖等水溶性纖維，一般認為具有降解低密度膽固醇的功效；除此以外，由於燕麥在處理加工過程中保留較多的外表層纖維，因此比其他穀類食品有更多膳食纖維，其升糖指數（Glycemic index，GI）亦較低。據此，燕麥做為一種健康食品，然而市面上的燕麥產品種類不多，難以吸引民眾注意。有鑑於此，將燕麥與民眾喜愛的漢堡相結合即為本發明所欲解決之首要課題。On the other hand, studies have confirmed that oats have water-soluble fibers such as β-glucan, which is generally considered to have the effect of degrading low-density cholesterol; in addition, oats retain more outer surface fibers during processing and processing, so It has more dietary fiber than other cereals and has a lower Glycemic index (GI). According to this, oats are a healthy food, but there are not many types of oat products on the market, which is difficult to attract people's attention. In view of this, combining oats with burgers that people love is the most important issue to be solved by the present invention.
本發明之主要目的在於提供一種燕麥漢堡製作方法，其可將燕麥製成漢堡產品，俾利用民眾對漢堡的喜愛以及漢堡便於食用的特性，增加民眾食用燕麥的機會，具有促進民眾健康之功效。The main purpose of the present invention is to provide a method for making oat burger, which can make oats into a hamburger product, and utilize the public's love of hamburgers and the edible characteristics of burgers to increase the opportunities for people to eat oats, and has the effect of promoting public health.
為達前述之目的，本發明提供一種燕麥漢堡製作方法，其包括有： 取熟燕麥片及70℃至80℃的水，以料液比為1:2的比例混合攪拌，並填入模具製成一片狀之主料； 取熟燕麥片磨粉後加入水，以料液比為1:2至1:1的比例混合攪拌，並加熱至80℃至90℃，以做為一糊料； 取上述主料兩個及糊料一個，將兩個主料夾於該糊料之兩側，並置於5℃環境冷藏以進行老化作用。In order to achieve the foregoing object, the present invention provides a method for making oat burger, which comprises: taking cooked oatmeal and water at 70 ° C to 80 ° C, mixing and stirring at a ratio of material to liquid of 1: 2, and filling it into a mold. Form the main ingredient into a slice; Take the cooked oatmeal powder and add water, mix and stir at a ratio of material to liquid of 1: 2 to 1: 1, and heat to 80 ° C to 90 ° C as a paste. ; Take two of the above main materials and one of the paste, sandwich the two main materials on both sides of the paste, and place them in a 5 ° C environment to refrigerate for aging.
於一實施例中，該糊料之料液比為4:5。In one embodiment, the material-to-liquid ratio of the paste is 4: 5.
本方法更包括有：將該主料以乾燕麥片包覆於表面。The method further includes: coating the main ingredient on the surface with dry oatmeal.
而本發明之上述目的與優點，不難從下述所選用實施例之詳細說明與附圖中獲得深入了解。The above-mentioned objects and advantages of the present invention can be easily understood from the detailed description and accompanying drawings of selected embodiments below.
請參閱第１圖，所示者為本發明提供之燕麥漢堡製作方法，其包括有： 取熟燕麥片及70℃至80℃的水，以料液比為1:2的比例混合攪拌，並填入模具製成一片狀之主料； 將該主料以乾燕麥片包覆於表面； 取熟燕麥片磨粉後加入水，以料液比為1:2至1:1的比例混合攪拌，並加熱至80℃至90℃，以做為一糊料； 取上述主料兩個及糊料一個，將兩個主料夾於該糊料之兩側，並置於5℃環境冷藏以進行老化作用。Please refer to FIG. 1, which shows the method for making oat burger provided by the present invention, which comprises: taking cooked oatmeal and water at 70 ° C. to 80 ° C., mixing and stirring at a ratio of material to liquid of 1: 2, and Fill the mold to make a piece of main material; 包覆 Cover the surface with dry oatmeal; Take cooked oatmeal powder and add water, and mix at a ratio of 1: 2 to 1: 1 Stir and heat to 80 ° C to 90 ° C as a paste; Take two of the above ingredients and one of the paste, sandwich the two ingredients on both sides of the paste, and put them in a 5 ° C environment to refrigerate to Performs aging.
上述之製作方法中，關於該主料的部分，由於燕麥具有水溶性的膳食纖維，將熟燕麥片與熱水混合攪拌後會產生黏性，而在填入模具後彼此相黏而可形成片狀。In the above-mentioned manufacturing method, since the oat has water-soluble dietary fiber, the oatmeal is mixed with hot water and stirred to produce tackiness. After filling into the mold, the oatmeal sticks to each other to form flakes. shape.
關於該糊料的部分，熟燕麥片磨粉後加水，加熱至80℃至90℃攪拌5分鐘可增加黏性，並形成糊狀。於較佳的實施例中，熟燕麥粉與水的比例為4:5。As for the part of the paste, water is added after the cooked oatmeal is ground, and it is heated to 80 ° C to 90 ° C for 5 minutes to increase the viscosity and form a paste. In a preferred embodiment, the ratio of cooked oat flour to water is 4: 5.
製好主料與糊料後，以兩個主料夾於一個糊料之兩側的方式使本發明之燕麥漢堡製成三層之堆疊結構，據此可提升食用上的口感層次。After the main ingredients and the paste are prepared, the oat burger of the present invention is made into a three-layer stack structure in such a manner that two main ingredients are sandwiched on both sides of a paste, thereby improving the taste level on the food.
此外，據研究顯示，澱粉在5℃環境有最快速的老化作用，而澱粉在老化後可有效降低食用後的升糖指數，對人體健康非常有益。In addition, according to research, starch has the fastest aging effect at 5 ° C, and starch can effectively reduce the glycemic index after eating, which is very beneficial to human health.
依本發明之方法製成的燕麥漢堡具有非常高的營養價值，其高含量的水溶性膳食纖維使食用者具有充足的飽足感，可避免食用過多而攝取過多熱量，此外，食用後的升糖指數亦較低。另一方面，本發明之燕麥漢堡僅需以微波加熱即可立即食用，具有與一般漢堡類似的速食特性，非常適合緊湊忙碌的現代生活。The oat burger made according to the method of the present invention has very high nutritional value, and its high content of water-soluble dietary fiber makes the consumer have sufficient satiety, which can avoid eating too much and ingesting too much calories. In addition, the The sugar index is also lower. On the other hand, the oat burger of the present invention can be eaten immediately only by heating with a microwave, and has fast food characteristics similar to ordinary burgers, which is very suitable for a compact and busy modern life.
惟，以上實施例之揭示僅用以說明本發明，並非用以限制本發明，故舉凡等效元件之置換仍應隸屬本發明之範疇。However, the disclosure of the above embodiments is only used to illustrate the present invention and is not intended to limit the present invention. Therefore, the replacement of equivalent components should still belong to the scope of the present invention.
綜上所述，可使熟知本項技藝者明瞭本發明確可達成前述目的，實已符合專利法之規定，爰依法提出申請。In summary, those skilled in the art can understand that the present invention can indeed achieve the aforementioned purpose, and it has indeed complied with the provisions of the Patent Law, and filed an application in accordance with the law.
無no
第１圖為本發明之製作方法示意圖。Figure 1 is a schematic diagram of the manufacturing method of the present invention.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW106124236A TWI671009B (en) | 2017-07-20 | 2017-07-20 | Oatmeal burger making method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW106124236A TWI671009B (en) | 2017-07-20 | 2017-07-20 | Oatmeal burger making method |
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| TW201907807A TW201907807A (en) | 2019-03-01 |
| TWI671009B true TWI671009B (en) | 2019-09-11 |
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| TW106124236A TWI671009B (en) | 2017-07-20 | 2017-07-20 | Oatmeal burger making method |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017093538A1 (en) * | 2015-12-03 | 2017-06-08 | Nestec S.A. | Oat-based product and process of manufacture |
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- 2017-07-20 TW TW106124236A patent/TWI671009B/en not_active IP Right Cessation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017093538A1 (en) * | 2015-12-03 | 2017-06-08 | Nestec S.A. | Oat-based product and process of manufacture |
Non-Patent Citations (1)
| Title |
|---|
| Deepa G., "A comparative study on starch digestibility, glycemic index and resistant starch of pigmented ('Njavara' and 'Jyothi') and a non-pigmented ('IR 64') rice varieties" , J Food Sci Technol, Vol. 47, No. 6, 9 October, 2010, pages 644 to 649. * |
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| TW201907807A (en) | 2019-03-01 |
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