Method for production of gluten free eggplant lasagna based on low-carb

Abstract

The present invention relates to a method for manufacturing low-carbohydrate, gluten-free eggplant lasagna, and more specifically, to a method for manufacturing low-carbohydrate, gluten-free eggplant lasagna that considers both health and taste by utilizing eggplant, which is rich in antioxidants, instead of wheat flour, and is a diet that considers the health of modern people, allowing for the intake of abundant dietary fiber and essential nutrients while reducing carbohydrate intake.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a low-carbohydrate, gluten-free eggplant lasagna, and more specifically, to a method for manufacturing a low-carbohydrate (50% reduction) and gluten-free eggplant lasagna that utilizes eggplant, which is rich in antioxidants, instead of wheat flour to simultaneously consider health and taste, and to a diet that considers the health of modern people, allowing for the intake of abundant dietary fiber and essential nutrients while reducing carbohydrate intake. Background Technology

[0003] Traditional lasagna is cooked primarily using pasta made of flour and a large amount of meat, but this cooking method has several disadvantages.

[0004] First, due to their high carbohydrate content, flour-based pasta is a high-carbohydrate food that can cause a rapid rise in blood sugar.

[0005] Secondly, due to the lack of dietary fiber, the meat and cheese-centered cooking method results in insufficient fiber, which can lead to slow digestion and negatively affect gut health.

[0006] Thirdly, due to the high fat and calorie issues, traditional lasagna contains a lot of cream and cheese, resulting in a relatively high calorie content.

[0007] Meanwhile, recently, eggplant lasagna has been gaining attention as a healthy alternative to overcome the aforementioned problems, but some issues still exist.

[0008] First, using a frying method to cook eggplant increases unnecessary fat and is likely to result in a loss of nutrients.

[0009] Secondly, regarding texture issues, the excessive moisture content of the eggplant can cause it to become soft or easily fall apart.

[0010] In summary, the traditional method of making lasagna uses wheat flour noodles, which are characterized by a very high carbohydrate content. Furthermore, wheat flour noodles contain gluten, making them unsuitable for people sensitive to gluten; traditional lasagna often lacks dietary fiber and essential nutrients and contains large amounts of carbohydrates, making it unsuitable for those for whom health management is important. Additionally, low-carbohydrate and gluten-free alternative ingredients were not sufficiently considered, or even when these alternatives were used, it was difficult to balance taste and texture.

[0011] Accordingly, there is a need for technological development to provide a method for producing low-carbohydrate and gluten-free lasagna using eggplant, which is rich in antioxidants, instead of wheat flour in the relevant technology field, as well as a method that considers both health and taste simultaneously, and allows for the intake of abundant dietary fiber and essential nutrients while reducing carbohydrate intake as a diet that considers the health of modern people. Prior art literature

[0013] Republic of Korea Patent Application No. 10-2017-0146340 "Cream Cheese Salmon Piece, Chicken Lasagna, Mousse Cake and Garnish" Republic of Korea Patent Application No. 10-2022-0025801 "Device for Cutting Frozen Lasagna" The problem to be solved

[0014] The present invention aims to solve the above problems by providing a method for producing low-carbohydrate and gluten-free lasagna using eggplant, which is rich in antioxidants, instead of wheat flour, thereby providing lasagna that considers both health and taste, and a method for producing low-carbohydrate-based gluten-free eggplant lasagna that allows for the intake of abundant dietary fiber and essential nutrients while reducing carbohydrate intake as part of a diet that considers the health of modern people.

[0015] In addition, the present invention is intended to provide a method for preparing a low-carbohydrate, gluten-free eggplant lasagna using eggplant to provide a food rich in dietary fiber and minerals, and to promote digestion and provide antioxidant effects.

[0016] However, the objectives of the present invention are not limited to those mentioned above, and other unmentioned objectives will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0018] To achieve the above objective, a method for preparing a low-carbohydrate-based gluten-free eggplant lasagna according to an embodiment of the present invention may be characterized by comprising: a first step of preparing eggplant for lasagna; a second step of preparing a ragu sauce; and a third step of creating a lasagna layer inside a container to be baked in an oven using the ragu sauce, eggplant for lasagna, and cheese.

[0019] At this time, the first step comprises: a first-1 step of slicing the eggplant to a preset thickness; a first-2 step of sprinkling salt on the sliced ​​eggplant to remove moisture and undergoing a natural dehydration process for 15 to 20 minutes, followed by removing excess moisture with a paper towel; and a first-3 step of applying olive oil in a preset amount to the moisture-removed eggplant; thereby providing a method for preparing a low-carbohydrate-based gluten-free eggplant lasagna.

[0020] In addition, the present invention may provide a method for preparing low-carbohydrate-based gluten-free eggplant lasagna, further comprising: a first-4 step, after the first-3 steps, in which the eggplant is baked at an oven temperature of 180 to 200°C for 15 to 20 minutes to create a texture that is crispy on the outside and soft on the inside for the oven baking method. Effects of the invention

[0022] The method for preparing low-carbohydrate-based gluten-free eggplant lasagna according to an embodiment of the present invention provides the effect of presenting an innovative method that removes wheat flour and gluten from conventional lasagna and utilizes eggplant as a low-carbohydrate and gluten-free substitute ingredient to provide a healthy and delicious alternative lasagna.

[0023] In addition, the method for preparing low-carbohydrate, gluten-free eggplant lasagna according to another embodiment of the present invention can provide an effective method for reducing carbohydrates and gluten while balancing nutrient intake and dietary fiber, as a diet that takes into account the health of modern people. Brief explanation of the drawing

[0025] FIG. 1 is a diagram showing a method for preparing low-carbohydrate-based gluten-free eggplant lasagna according to an embodiment of the present invention. Figures 2 and 3 are drawings illustrating the results of a sensory experiment on eggplant lasagna prepared by a low-carbohydrate-based gluten-free eggplant lasagna preparation method according to an embodiment of the present invention. Specific details for implementing the invention

[0026] Hereinafter, a detailed description of preferred embodiments of the present invention will be given with reference to the accompanying drawings. In describing the present invention below, if it is determined that a detailed description of related known functions or configurations may unnecessarily obscure the essence of the present invention, such detailed description will be omitted.

[0028] FIG. 1 is a diagram illustrating a method for preparing a low-carbohydrate-based gluten-free eggplant lasagna according to an embodiment of the present invention. Referring to FIG. 1, the method for preparing a low-carbohydrate-based gluten-free eggplant lasagna may include a slicing process (S10), a moisture removal process (S20), an oil application process (S30), an eggplant baking process (S40), a ragu sauce creation process (S50), an eggplant lasagna layer creation process (S60), and an oven baking process (S70).

[0030] Let's examine each process in detail below.

[0032] (1) Slicing process (S10)

[0033] Slice the eggplant, ensuring a uniform texture by slicing it evenly to a predetermined thickness (5mm ± 0.5mm).

[0034] Thinly slice eggplant and use it instead of pasta for lasagna. Eggplant is naturally low in carbohydrates and has a very low carbohydrate content, so using eggplant instead of pasta satisfies the low-carb requirements. Since eggplant itself is gluten-free, it can meet the basic requirements for gluten-free lasagna.

[0036] (2) Moisture removal process (S20)

[0037] To remove moisture, salt can be sprinkled on the sliced ​​eggplant and allowed to naturally dehydrate for 15 to 20 minutes, after which excess moisture can be removed with a paper towel.

[0038] This process removes moisture to increase the consistency of the eggplant, making the texture better, and since the moisture removal does not affect the carbohydrate content, it maintains a low-carbohydrate state, and since the moisture removal process is unrelated to gluten-free characteristics, it can maintain a gluten-free state.

[0039] Instead of process (S20), a maturation process using deep sea water can be performed without sprinkling salt, and a desalination process can be carried out.

[0040] More specifically, it is shown that the penetration rate of deep sea water into the eggplant material is maximized when the eggplant, which has been uniformly sliced ​​to a preset thickness (5 mm ± 0.5 mm), is aged in deep sea water at a low temperature (3 to 6 ℃, preferably 4 ℃) for 12 hours.

[0042] Meanwhile, in another embodiment of the present invention, when deep sea water in step (S13) is used with a pH in the range of 6.52 to 6.68 and a salinity in the range of 0.82 to 3%, the moisture content of the bu-gak material inside the coating film after drying in step (S16) is found to be the lowest value of 4998 to 5228%, which is found to be the most optimized for maintaining freshness during distribution in a semi-finished state.

[0043] When using deep sea water with a pH in the range of 7.6 to 7.8 and a salinity in the range of 1.25 to 1.56% in the present invention, there is a dramatic effect in the processes of water removal, aging, and flavor enhancement.

[0044] A pH range of 7.6 to 7.8 has a positive effect on the texture and nutrient preservation of vegetables such as eggplant. An alkaline environment can alleviate acidity and promote the dissolution of minerals and nutrients, as well as help preserve the vitamins and nutrients in eggplant better. Although the salinity of deep sea water is lower than that of surface seawater, it still possesses the characteristic of being rich in minerals. A salinity range of 1.25 to 1.56% helps preserve minerals while naturally removing moisture from eggplant. A salinity range of 1.25 to 1.56% allows for the effective removal of moisture while maintaining the texture of eggplant, thereby preserving the softness of the eggplant and improving its texture during the moisture removal process.

[0045] Deep sea water with such salinity and pH contains various minerals such as calcium, magnesium, potassium, and sodium, and these minerals can play an important role in improving the texture and taste of eggplant.

[0046] Here, in addition to mineral clay, oil, vegetable gelatin, or agar is used to block external air and seal the container, and the aging process is performed in a refrigerator at a low temperature for about 12 hours.

[0047] Mineral clay has the effect of absorbing moisture while maintaining the firm texture of the branches.

[0048] Mineral clay can primarily be bentonite clay or kaolin clay. Mineral clays absorb moisture and help maintain the moisture balance of branches without causing them to soften. Composed of fine particles, mineral clay forms a protective moisture barrier on the surface of branches and can help maintain a firm texture.

[0049] Vegetable oils, including avocado oil, prevent moisture loss in eggplants and enhance their flavor. Applying an appropriate amount of vegetable oil keeps the eggplant firm while providing a soft and moist texture.

[0050] Vegetable gelatin or agar can be used to coat the surface of branches by utilizing their gel-like properties, helping to maintain moisture evenly while preventing excess moisture from escaping.

[0051] Mineral clay, oil, vegetable gelatin, and agar are formed into a single auxiliary material to seal the sliced ​​branches, and the mixing process may include a "mineral clay mixing process," an "oil combining process," a "vegetable gelatin / agar preparation process," a "material mixing process," and a "sealing process."

[0052] More specifically, in the "mineral clay mixing process," the mineral clay is mixed with a small amount of water to form a paste. At this stage, it is important to adjust the consistency so that it is not too watery.

[0053] In the "oil combination process," a predetermined amount of olive oil is added to the mineral clay mixture and mixed well. The oil adds gloss to the clay mixture and acts as a moisture retainer; the oil should be mixed into the clay mixture in moderation, not in excessive amounts.

[0054] In the "preparation process for vegetable gelatin / agar," vegetable gelatin or agar is dissolved in warm water. At this time, if dissolved in boiling water, the agar solidifies quickly, and the consistency of the gelatin or agar must be thick so that it can wrap well around the branches.

[0055] In the "material mixing process," water containing agar and vegetable gelatin is added little by little to the mineral clay mixture to create a uniform mixture, and this mixture must be thick and viscous so that it can be well coated on the branches.

[0056] In the "sealing process," thinly slice the eggplant and apply the mixed clay-oil-gelatin mixture evenly to the slices. It is important to apply the mixture evenly to both sides of the eggplant; at this stage, adjust the consistency so that the paste is not too thick and ensure the eggplant is not coated too thickly. After applying the mixture to the eggplant, place it in a plastic bag or vacuum-sealed container and seal it while minimizing air exposure. Using a vacuum sealer to reduce contact with air is even more effective.

[0057] After sealing, it is stored at a low temperature to maintain a firm texture, preserving a moist consistency without moisture evaporation. Mineral clay and oil minimize moisture loss from the eggplant, while gelatin and agar keep the surface of the eggplant firm. The oil adds flavor, and the mineral clay not only adds depth of flavor to the eggplant but also makes the texture soft and firm, preventing it from becoming too soft.

[0058] In accordance with the characteristics of the materials used in this aging process, as a specific embodiment of the present invention to optimize the aforementioned effects, it is preferable to mix mineral clay, oil, vegetable gelatin, and agar in a weight ratio of 2 to 4 : 2 to 3 : 1 to 2 : 0.5 to 1. Here, if the weight ratio of mineral clay exceeds 4, the eggplant may become rough and the texture may become hard. Additionally, if the weight ratio of oil exceeds 3, the eggplant may develop an oily or mushy texture and the moisture absorption rate of the eggplant may decrease. Furthermore, if the weight ratio of vegetable gelatin is less than 1, gel formation may not occur sufficiently, leading to significant moisture loss, and if it exceeds 2, the eggplant may become hard due to excessive coagulation. Additionally, if the weight ratio of agar is less than 0.5, coagulation becomes weak, resulting in insufficient moisture retention, and if it exceeds 1, an excessively hard texture may develop, causing a loss of softness.

[0059] Eggplants aged in this manner are stored at low temperatures using a mixture of deep sea water to optimize texture and flavor, and can additionally undergo a desalination process.

[0060] Meanwhile, if the salt content exceeds the standard limit due to deep sea water, a desalination process can be performed at a ratio of 40 to 50 parts by weight of water to 100 parts by weight of aged eggplant. The water can be replaced at 10-minute intervals up to a preset number of times (n times, where n is a natural number greater than or equal to 1) to perform the desalination process so that the salt content of the eggplant reaches 0.5 to 1.2%, preferably 0.7%. Regarding the control of salt content, if the salt content is less than 0.5%, the shelf life of the eggplant with respect to moisture decreases, and if it exceeds 0.7%, the balanced taste and texture produced deteriorate, making it unsuitable for lasagna eggplant.

[0062] (3) Oil application process (S30)

[0063] In order to reduce nutritional loss while preserving flavor by using a minimum amount of olive oil corresponding to a preset content in the eggplant, the olive oil content may be 1.5 to 2.5 parts by weight, preferably 2 parts by weight, based on 35 parts by weight of eggplant, and if the aging process is carried out in the above-described step (S20), olive oil may not be added.

[0064] Olive oil is a food with almost no carbohydrates, so the application of the oil does not interfere with its low-carbohydrate properties, and since olive oil does not contain gluten, this process can maintain a gluten-free state.

[0065] The olive oil content applied here is an important factor in considering the nutritional balance and flavor of the recipe. The use of a minimum amount of olive oil in the oil application process (S30) is important because olive oil contains healthy unsaturated fatty acids (especially oleic acid) and antioxidants (polyphenols, etc.), and while these components have advantages such as anti-inflammatory effects and help with cardiovascular health, using more than 2.5 parts by weight of olive oil results in an excess of calories, which may not be suitable for people pursuing a diet or a low-carbohydrate diet. Therefore, it is necessary to prevent an excess of calories while maintaining sufficient nutritional value by using a minimum amount that is at least 1.5 parts by weight but does not exceed 2.5 parts by weight.

[0066] In addition, olive oil is an ingredient with a unique nutty and rich flavor. When applied to vegetables such as eggplant, the oil's flavor can add depth to the taste of the dish and enhance the softness of the texture. However, if an excessive amount exceeding 2.5 parts by weight is used, the oily taste becomes too strong and can mask the original taste of the eggplant, so it is important to use an appropriate amount.

[0067] Accordingly, in the present invention, the olive oil content is generally set to 1.5 to 2.5 parts by weight based on 35 parts by weight of eggplant, which is a level that takes into account the overall calorie and nutritional balance of the dish.

[0068] Here, when applying olive oil to the eggplant, it is desirable to use an olive oil spray to distribute it evenly. Using an olive oil spray allows the oil to be sprayed evenly onto the surface of the eggplant, so that the surface of the eggplant can be evenly coated. When the olive oil is sprayed evenly, the eggplant absorbs the oil appropriately, so that the flavor of the eggplant roasted in step (S40) is balanced.

[0069] When olive oil is sprayed onto eggplant in this way, it helps retain moisture in the cell walls. As the oil coats the surface of the eggplant, it prevents moisture from evaporating and helps maintain a soft, moist texture. This tenderizes the eggplant, improving its mouthfeel and making it feel soft when chewed.

[0071] (4) Eggplant baking process (S40)

[0072] To apply the oven roasting method to the olive oil-coated eggplant, bake the eggplant at an oven temperature of 180 to 200°C for 15 to 20 minutes to create a texture that is crispy on the outside and soft on the inside. Remove the baked eggplant and let it cool for a while.

[0073] Since the natural carbohydrates of eggplant do not change during the baking process, this process not only maintains low-carbohydrate characteristics, but also, since the baking process processes the eggplant so that it does not contain gluten, it can be maintained in a gluten-free state.

[0075] (5) Ragù sauce making process (S50)

[0076] It uses a ragu sauce with ample vegetable content, and as the core element of the eggplant lasagna, it features a more balanced nutritional composition than traditional cooking methods.

[0077] Here, by adjusting the ratio of meat to vegetables, the ragu sauce can increase the vegetable content by 30–40% compared to conventional ragu sauce, thereby providing an abundance of dietary fiber and minerals.

[0078] Here, a ragu sauce is made using onion, carrot, celery, paprika, mushroom, meat, and tomato sauce corresponding to 35 parts by weight of eggplant, 10 parts by weight of onion, 10 parts by weight of carrot, 5 parts by weight of celery, 5 parts by weight of paprika, 5 parts by weight of mushroom, 20 parts by weight of meat (beef or chicken), and 5 parts by weight of tomato sauce. Since the ragu sauce is composed mainly of vegetables such as onion and meat, a low-carbohydrate lasagna can be made, and the sauce does not contain gluten.

[0079] Onions add sweetness and umami flavor, and have a digestive-promoting effect.

[0080] Carrots enhance natural sweetness and are rich in beta-carotene, providing antioxidant effects.

[0081] Celery adds depth to flavor and helps with gut health.

[0082] Paprika is rich in vitamin C, which contributes to boosting immunity.

[0083] Mushrooms enhance umami, allowing the flavor to be maintained while reducing the meat content.

[0084] Additionally, by utilizing fresh herbs (basil, oregano) and garlic in addition to onions to use natural seasonings, a deep flavor can be achieved without artificial seasonings.

[0085] Here, based on 35 parts by weight of eggplant, 1 to 2 parts by weight of basil and 1 to 2 parts by weight of oregano may be used. If the herb content is insufficient, the flavor and aroma of the ragu sauce will be lacking, and its effectiveness as a natural seasoning may be diminished. Basil and oregano add a fragrant taste and add depth to the sauce. On the other hand, if the herb content is used in excess of the standard amount, the strong aroma of the herbs will dominate the sauce and may overwhelm the taste of other ingredients.

[0086] Also, based on 35 parts by weight of eggplant, 2 to 3 parts by weight of garlic may be used. If less than 2 parts by weight is used, the flavor of the ragu sauce becomes weak, and the umami and aromatic flavors become lacking. Garlic plays an important role in adding depth to the food. On the other hand, if more than 3 parts by weight is used, the ragu sauce becomes spicy, which may impair the balance of flavors of other ingredients. Therefore, an appropriate amount of garlic corresponding to 2 to 3 parts by weight should be added to enhance the flavor and naturally add aroma.

[0087] When cooking ragu sauce, use low-sodium tomato sauce to reduce sodium intake using a low-sodium cooking method, and add carrots to enhance the natural sweetness.

[0088] Cooking at a low temperature for a long time creates a harmonious flavor between the ingredients and can maximize the umami naturally extracted from the vegetables.

[0089] More specifically, sauté the meat in oil first. Coat a large pot or pan with a moderate amount of olive oil and sauté the meat over medium heat. Sauté until the meat is cooked and browned. At this stage, the meat fat melts slightly, adding flavor. Next, once the meat is cooked, add minced garlic, basil, and oregano and sauté to enhance the aroma.

[0090] Then, add the prepared onions, carrots, celery, bell peppers, and mushrooms to the sautéed meat and sauté over medium heat. Once the sautéed vegetables are well cooked and fragrant, add tomato sauce (or chopped tomatoes) and mix everything well.

[0091] After stirring the sauce to ensure even mixing, add a little water and cook slowly over medium-low heat for more than 1 hour. This process allows the flavors from the meat and vegetables to fully develop, maximizing the natural umami. If the sauce becomes too thick, add water or low-sodium broth little by little to adjust the consistency. Finally, when the sauce is finished, season with salt and pepper to ensure the acidity of the tomatoes and the sweetness of the vegetables blend well together.

[0092] Here, seasoned salt and pure pepper can be mixed in a preset weight ratio of 5:5, and the seasoning is applied in an amount of 1 to 3 parts by weight per 100 parts by weight of ragu sauce, wherein 1 to 2 parts by weight is suitable for adjusting the basic seasoning, and 3 parts by weight can be used when a stronger flavor is desired.

[0094] The ragu sauce produced by the above-described manufacturing method can be fermented to enhance the functionality of lasagna.

[0095] After preparing the ragu sauce, low-temperature fermentation may be started, and fermentation bacteria, a first yeast extract, and a second yeast extract may be added. Fermentation is carried out using fermentation bacteria that include at least one of lactic acid bacteria, Lactobacillus, and Bifidobacterium, and the first yeast extract includes yeast extract fermentate and yeast cell wall extract, and the second yeast extract may utilize cellulase and hemicellulase, which are plant cell degrading enzymes.

[0096] Based on 100 parts by weight of ragu sauce, 1 to 2 parts by weight of fermentation bacteria, 1 to 2 parts by weight of first yeast extract, and 0.05 to 0.1 parts by weight of second yeast extract can be mixed and used. Cellulase and hemicellulase effectively break down the cell walls of vegetables, and the fermentation bacteria efficiently consume sugars accordingly, thereby producing a ragu sauce with enhanced flavor. By fermenting the ragu sauce according to these weight ratios, the functionality of lasagna can be improved, and through fermentation, digestion can be promoted, microorganisms activated, dietary fiber absorption enhanced, and mineral bioavailability increased.

[0097] Fermentation bacteria such as lactic acid bacteria, Lactobacillus, and Bifidobacterium ferment sauces to improve flavor and texture, and promote the growth of beneficial microorganisms. In addition, fermentation bacteria such as lactic acid bacteria produce lactic acid, which lowers the pH, thereby improving the growth environment for microorganisms and increasing the shelf life of the sauce.

[0098] Yeast extract (Yeast Extract Fermentate, Yeast Cell Wall Extract) contains micronutrients, amino acids, peptides, and vitamins, playing an important role in fermentation. Yeast cell wall extract provides important dietary fibers such as beta-glucan and can help with gut health.

[0099] Cellulase and hemicellulase, which are yeast extracts (cellulase and hemicellulase), can improve functionality when used in combination with fermentation bacteria by breaking down plant cell walls to release sugars and helping fermentation bacteria utilize them. In particular, they can contribute to efficient sugar extraction and flavor enhancement during the fermentation process by efficiently breaking down the cell walls of vegetables.

[0100] When these three components are used together in the sauce fermentation process, the umami flavor of the soft sauce can be enhanced in eggplants roasted once or twice, thereby ensuring that the flavor of the eggplant is not interfered with and that the uniform taste and texture of the roasted eggplant are maintained.

[0102] (6) Process of creating eggplant lasagna layers (S60)

[0103] Spread the ragu sauce in an oven-safe lasagna pan and layer the roasted eggplant on top. Spread or sprinkle cheese evenly over the top, and repeat this process until all the ingredients are used up to create a multi-layered structure.

[0104] In the process of creating the eggplant lasagna layers, pre-set types of cheese can be used.

[0105] One of the key factors determining the flavor of eggplant lasagna is the choice of cheese. Cato-style eggplant lasagna achieves the best taste by combining the following premium cheeses.

[0106] Ricotta cheese, Parmigiano Reggiano, and mozzarella cheese may be used as types of cheese in the present invention.

[0107] First, spread the ragu sauce thinly to a predetermined thickness, place the grilled eggplant on top, and spread a thin layer of ricotta cheese.

[0108] Place the grilled eggplant on top again, and sprinkle mozzarella and Parmigiano cheese over it. Use slightly more mozzarella cheese, a moderate amount of ricotta cheese, and sprinkle Parmigiano cheese only on the top layer to enhance the flavor.

[0109] Finally, top with mozzarella cheese.

[0110] Here, ricotta cheese is added in an amount of 20 to 30 parts by weight based on 100 parts by weight of eggplant that goes into the oven to maintain the softness and creamy texture of the lasagna; if less than 20 parts by weight, the texture becomes dry, and if more than 30 parts by weight, the lasagna becomes oily and heavy.

[0111] Meanwhile, Parmigiano cheese can be added in an amount of 10 to 15 parts by weight based on 100 parts by weight of eggplant to add saltiness and flavor. If the amount is less than 10 parts by weight, the taste of the eggplant lasagna is ordinary, and if it exceeds 15 parts by weight, it becomes salty and greasy, which can disrupt the balance of flavors.

[0112] Next, 25 to 35 parts by weight of mozzarella cheese are added based on 100 parts by weight of eggplant to form the chewy texture and crispy outer surface of the eggplant lasagna; if less than 25 parts by weight, the texture is less, and if more than 35 parts by weight, the cheese becomes excessively greasy and the harmony with other flavors may be disrupted.

[0113] Each cheese plays an important role in eggplant lasagna, and it is important to get the right proportions right; ricotta cheese provides a soft texture, Parmigiano cheese adds a deep flavor, and mozzarella cheese adds a chewy texture and flavor. Since the appropriate amount of each cheese is a key factor in determining the balance of flavor and texture, it is important to be careful not to exceed a critical amount.

[0114] Ricotta cheese, Parmigiano Reggiano, and mozzarella are all low-carb cheeses, making them suitable ingredients for people following a low-carb diet, and since these cheeses do not contain gluten, they are also suitable for people following a gluten-free diet.

[0116] (7) Oven baking process (S70)

[0117] Eggplant is used instead of pasta to optimize the flavor and texture of each ingredient in a multi-layered baking process. The eggplant lasagna layer created in process (S60) is baked to make the outer surface crispy.

[0118] Bake the eggplant lasagna layer at 180 to 200°C for 25 to 30 minutes, or until the cheese melts and turns golden. After removing the baked eggplant lasagna and letting it cool for a while, slice it so that the cheese and ingredients are better secured and easier to eat.

[0120] Eggplant lasagna produced by the low-carbohydrate-based gluten-free eggplant lasagna production method is designed using the production method described in Fig. 1 with consideration for 'nutritional advantages'.

[0121] Eggplant is a vegetable rich in antioxidants such as polyphenols and anthocyanins. The aforementioned cooking method can provide the functional aspect of preserving antioxidants by minimizing their loss through short heating times and proper temperature control.

[0122] In addition, the dietary fiber content increases by more than 30% due to eggplant and additional vegetables, which not only promotes gut health and reduces the burden on digestion but also lowers the glycemic index, providing beneficial effects for diabetes management.

[0124] In addition, eggplant lasagna produced by the low-carbohydrate-based gluten-free eggplant lasagna production method is not merely a healthy food, but the aforementioned production method is designed with the 'low-carbohydrate composition' in mind.

[0125] In other words, carbohydrates are reduced by 50% compared to conventional lasagna, making it suitable for low-carbohydrate diets (LCHF, ketogenic diet). It is designed to maintain a long-lasting feeling of fullness by including a balanced mix of protein and healthy fats.

[0127] In addition, eggplant lasagna produced by the low-carbohydrate-based gluten-free eggplant lasagna manufacturing method is not merely a healthy food, but the manufacturing method is designed with 'gourmet satisfaction' in mind.

[0128] More specifically, regarding the enhancement of natural sweetness, the natural sugars of the eggplant can be caramelized through two oven roasting steps (S40) and (S70), thereby emphasizing the unique sweetness. In addition, regarding texture differentiation, the crispy exterior and moist interior textures are harmonized to provide a three-dimensional taste, and regarding the addition of smoky flavor, the smoky aroma that naturally occurs while roasting the eggplant can add a deep flavor to the dish.

[0130] A sensory quality evaluation as shown in Fig. 3 was performed on eggplant lasagna prepared with the composition ratio as shown in Fig. 2 by the low-carbohydrate-based gluten-free eggplant lasagna preparation method.

[0131] As a result of the evaluation, each participant showed a quantitative value of approximately 2.8 on average among 10 participants, indicating that the eggplant lasagna was easy to digest, with a reduction in discomfort corresponding to the level of stomach discomfort before consumption (levels 1 to 10) and the level of discomfort after consumption (levels 1 to 10). It was also found that the stomach felt comfortable and had little burden after eating due to the healthy cooking method.

[0132] In addition, eggplant lasagna produced by the low-carbohydrate-based gluten-free eggplant lasagna manufacturing method is low-carbohydrate-based gluten-free, so it aligns with diet and healthy eating trends.

[0134] As described above, preferred embodiments of the present invention have been disclosed in this specification and drawings. Although specific terms have been used, they are used merely in a general sense to facilitate the explanation of the technical content of the invention and to aid in understanding the invention, and are not intended to limit the scope of the invention. It is obvious to those skilled in the art that, in addition to the embodiments disclosed herein, other variations based on the technical concept of the present invention may be implemented.

Claims

Claim 1 A method for preparing low-carbohydrate, gluten-free eggplant lasagna, characterized by comprising: a first step of preparing eggplant for lasagna; a second step of preparing ragu sauce; and a third step of creating a lasagna layer inside a container to be baked in an oven using ragu sauce, eggplant for lasagna, and cheese. Claim 2 A method for preparing a low-carbohydrate-based gluten-free eggplant lasagna according to claim 1, wherein the first step comprises: a first-1 step of slicing eggplant to a preset thickness; a first-2 step of sprinkling salt on the sliced ​​eggplant to remove moisture and undergoing a natural dehydration process for 15 to 20 minutes, followed by removing excess moisture with a paper towel; and a first-3 step of applying olive oil in a preset amount to the moisture-removed eggplant. Claim 3 A method for preparing low-carbohydrate-based gluten-free eggplant lasagna according to claim 2, further comprising: a first-4 step, after the first-3 steps, in which the eggplant is baked at an oven temperature of 180 to 200°C for 15 to 20 minutes to create a texture that is crispy on the outside and soft on the inside for the application of an oven baking method.

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