KR101021940B1 - Method for Preparing Soy Cutlet Using Enzyme Treated Textured Soybean Protein - Google Patents

Abstract

The present invention provides a method for preparing a soy cutlet using an enzyme-treated soybean protein comprising the following steps: (a) treating the soybean protein with a proteinase to hydrolyze Obtaining a degradation product; And (b) preparing soybean cutlet using the hydrolyzate of tissue soy protein of step (a). The soybean paste prepared by the method of the present invention is developed as a meat substitute by improving the color, texture, and sensory properties, thereby solving the problem of soybeany and meat which are problems of the tissue soy protein that has been used as a conventional meat substitute. The probability is very high.

Tissue soy protein (TSP), protease, and soy cutlet

Description

Method for Preparing Soy Cutlet Using Enzyme Treated Textured Soybean Protein}

The present invention relates to a method for producing soybean cutlet using an enzyme-treated tissue soy protein and a soybean cutlet prepared by the method.

Soybean contains 40% and 20% of protein and fat, respectively, and has been widely used as a major protein intake in Korea for a long time. Recently, as research on the efficacy of soybeans in the media as well as in the West, various studies are being activated. Based on these research reports, there has been a great change in the consumer's perception of soy foods, especially soybeans as a major health food. In line with this trend, the use of soy protein as an alternative to processed meat products is increasing and development is progressing.

In the manufacture of meat products, water holding capacity, holding strength, texture and appearance have important functional characteristics. Soy protein, however, has received considerable attention as an alternative to expensive animal proteins due to its high nutritional value and abundant use (by-products of fat and oil processing), but its poor functional properties have limited its wide application to various foods. Therefore, various attempts have been made to achieve desirable functional properties when using soy protein in food, and among these, modifications using proteolytic enzymes that can be used at low concentrations and are endowed with safety in themselves are not required to be removed. It is used. However, the sensory elements in soybean fish were not good in existing soy products. Therefore, there is a need to develop a soybean substitute food with a good texture and taste while reducing soybean smell.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The present inventors have tried to solve the problem of soybean and meat texture, which is a problem when using soy protein as a meat substitute of soybean cutlet. As a result, the treatment of tissue soy protein with industrial protein hydrolase improves the hydrolysis, water retention, and maintenance binding properties, which are physical properties of tissue soy protein. When the soybean cutlet is prepared using this enzyme-treated tissue soy protein, The present invention was completed by confirming that the color, texture, and organoleptic properties of the meat material could be replaced.

The objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to an aspect of the present invention, the present invention provides a method for preparing soy cutlet using an enzyme-treated soybean protein comprising the following steps: (a) providing a tissue soy protein Treating with a proteolytic enzyme to obtain a hydrolyzate; And (b) preparing soybean cutlet using the hydrolyzate of tissue soy protein of step (a).

The present inventors have tried to solve the problem of soybean and meat texture, which is a problem when using soy protein as a meat substitute of soybean cutlet. As a result, the treatment of tissue soy protein with industrial protein hydrolase improves the hydrolysis, water retention, and maintenance binding properties, which are physical properties of tissue soy protein, and when the soybean cutlet is prepared using this enzyme-treated tissue soy protein, The present invention was completed by confirming that the color, texture, and organoleptic properties of the meat material could be replaced.

Hereinafter, the present invention will be described by dividing step by step.

(a) treating the soybean protein with a proteolytic enzyme to obtain a hydrolyzate

The tissue soybean protein (TSP) used in the present invention is a type of tissue-based protein (TVP) prepared from soybean powder from which fat is removed as a by-product of soybean oil. Being a meat substitute. Tissue soy protein can be cooked quickly and is characterized by high protein content and low fat content. Tissue soy protein can be prepared via a process known as extrusion cooking. For example, high PDI (Protein Dispersibility Index) skim soy flour and water are mixed using a device such as a mixing cylinder to prepare a dough, which is passed through a cylinder of a screw type extruder. It can manufacture.

In the present invention, the proteolytic enzyme uses an enzyme that hydrolyzes the protein of the food material. Preferably such proteolytic enzymes are Flavorzyme ™ or Protamex ™. Flavozyme ™ is a fungal extract obtained from a fermentation broth of A. oryzae and has endoprotease and exopeptidase activity and is available from Novo Nordisk A / S (Copenhagen, Denmark). In addition, Protamex ™ is a protease complex of Bacillus , which is developed for the hydrolysis of food proteins, and is used to improve the functional, nutritional and flavor characteristics of proteins. Protamex ™ is available from Novo Nordisk A / S (Copenhagen, Denmark).

The time and temperature of the enzyme treatment in the step of treating the tissue soy protein of the present invention with a proteolytic enzyme are not particularly limited. The enzyme treatment time is preferably 1-30 minutes, more preferably 5-25 minutes, and most preferably 10-20 minutes. In addition, the enzyme treatment temperature is preferably 40-60 ° C, most preferably 45-55 ° C.

The concentration of the enzyme in the proteolytic enzyme treatment of the present invention is not particularly limited, but is preferably 0.05-0.5% by weight, more preferably 0.05-0.4% by weight.

(b) preparing soybean cutlet using the hydrolyzate of the soy protein of step (a)

Soybean cutlet is prepared after mixing the hydrolyzate of the soybean protein prepared in step (a) of the present invention with other suitable ingredients. Other ingredients included in soybean cutlet include wheat flour, glutinous rice flour, fructose, seaweed powder, booster, sesame oil, and egg. ), Including but not limited to bread crumbs.

The preparation of soybean cutlet using the material containing the said component can be performed in accordance with the method known to a person skilled in the art.

According to one aspect of the present invention, the present invention provides a soybean cutlet comprising tissue soy protein treated with a protease, which is prepared by the method of the present invention.

In the manufacturing method of soy cutlet of the present invention is treated with industrial proteolytic enzymes to use tissue soybean protein (textured soybean protein) improved hydrolysis degree, water retention, retention. Soybean cutlet prepared with soy protein treated with proteolytic enzyme shows excellent quality due to improved color, texture and organoleptic properties. Therefore, the soybean cuttlefish of the present invention has a high possibility of being developed as a soybean cutlet prepared from a meat substitute material by solving the texture of the soybean fish and the meat which is a problem of the tissue soy protein that has been used as a conventional meat substitute food.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example  One: Soy protein  Proteolytic treatment

First, in order to enzymatically treat tissue soy protein, tissue soy protein was soaked in water, divided into three times of 10 minutes, squeezed in water, and soaked in water for 30 minutes. Tissue soy protein called as described above was squeezed four times in water, and then chopped with a blender to adjust the ratio of tissue soy protein and distilled water to 1: 9, followed by enzyme treatment.

0.3% by weight of Flavorzyme or 0.1% by weight of Protamex was treated in 10% by weight tissue soy protein solution at 50 ° C. for 10 minutes and 20 minutes, respectively. The enzyme-treated tissue soy protein solution was heat-treated at 80 ° C. for 10 minutes at Flavozyme, and Protamex at 85 ° C. for 10 minutes to inactivate the enzyme. Conditions for enzyme concentration and hydrolysis time are summarized in [Table 1].

TABLE 1

Enzyme type Enzyme concentration (% by weight) Hydrolysis time by enzyme (min) 10 20 Flavorzyme 0.3 F10 - 0.3 - F20 Protamex 0.1 P10 - 0.1 - P20

Tissue soy protein was purchased from VETEX 1400N (stentorian industries, Taiwan) from Veggie Foods Inc. Flavorzyme, a protease, was used from Novo Nordisk Corp. Daejong Corporation. As a control, tissue soy protein and pork ground, which were not enzyme-treated, were used, and the commercial product used soybean cutlet purchased from Veggie Foods.

Example 2 Measurement of Hydrolysis Degree of Tissue Soy Protein

Degree of Hydrolysis (DH) was measured by dissolving 1 g of tissue soy protein in 99 ml of distilled water, taking 1 ml of this, and measuring the amount of nitrogen by Lowry method (1951). After mixing with 10 ml of the solution and centrifugation at 5,000 rpm for 15 minutes, 1 ml of the supernatant was taken and the nitrogen content was measured by Lowry method. The degree of hydrolysis was calculated by the following equation.

Figure 1 shows the results of measuring the degree of hydrolysis of the soybean protein treated with different types of protease and enzyme treatment time. In Fig. 1, 0.3% by weight of Flavorzyme is represented by (-●-), and 0.1% by weight of Protamex is represented by (-■-). The degree of hydrolysis of the tissue soy protein treated with 0.1% by weight of Protamex was higher than 0.3% by weight of Flavorzyme. In addition, as the enzyme treatment time increased, the degree of hydrolysis of soybean protein increased. The hydrolysis degree of tissue soy protein that had been enzymatically treated with 0.3% by weight of Flavozyme for 10 minutes was 12.63% and 14.146% for 20 minutes. . In the case of 0.1% of protamex, the degree of hydrolysis of the soy protein increased as the hydrolysis time increased. As a result, the enzyme-treated soy protein showed higher degree of hydrolysis than the non-enzyme-treated soy protein.

Example 3: Measurement of water holding capacity of tissue soy protein

Water holding capacity was measured according to the method of Estelle et al. (1986). First, 10 g of the sample was taken and placed in a tube containing 40 ml of distilled water, mixed well, and allowed to stand for 30 minutes in a 30 ° C thermostat, followed by centrifugation at 4,000 rpm for 30 minutes (Model SR 2022, Jouan Co., France). After centrifugation, the supernatant was removed, left for another 10 minutes, the resulting supernatant was removed with a dropper, and the sediment was weighed to calculate the water holding capacity.

Figure 2 shows the results of measuring the water holding capacity of the soybean protein treated with different types of protease and enzyme treatment time. In FIG. 2, 0.3% by weight of Flavorzyme is represented by (− • −), and 0.1% by weight of Protamex is represented by (− ■ −). The water holding capacity was the highest in the Protamex 0.1 wt% 10 min treatment group at 531.989, and the Flavozyme 0.3 wt% 10 min treatment group was 458.85. At 20 minutes of treatment, the Flavozyme 0.3 wt% group and the Protamex 0.1 wt% group showed similar values.

Example  4: Soy protein  Holding force measurement

Oil binding capacity was measured by some modification of the method of Beuchat (1963). 15 ml of soybean oil was added to 3 g of the sample, mixed well using a glass rod, and then left in a 30 ° C. constant temperature bath for 4 hours. After centrifugation at 4,000 rpm for 20 minutes, the supernatant was discarded and the centrifuge tube was left upside down on the filter paper for 1 hour to remove oil remaining on the wall of the pipe. At this time, the sediment flowing out with the oil remained on the filter paper, so it was collected and centrifuged again. After entering the tube was calculated by the following equation.

Figure 3 shows the results of measuring the maintenance binding strength of the tissue soy protein treated with different types of protease and enzyme treatment time. In Fig. 3, 0.3% by weight of Flavorzyme is represented by (-●-), and 0.1% by weight of Protamex is represented by (-■-). The maintenance binding force was high in the Protamex 0.1 wt% treated group. At 10 minutes of treatment, Protamex 0.1% by weight treated group showed higher values than Flavorzyme 0.3% by weight, but at 20 minutes of treatment 0.3% by weight Flavozyme It was similar to the treatment group and Protamex 0.1 wt% treatment group. The control and the fork showed a significant difference.

Example  5: Concha cutlet  Produce

Enzyme treated tissue soy protein-containing soybean cutlet and pork cutlet-containing pork cutlet were prepared according to the ingredient ratios shown in Table 2, respectively.

TABLE 2 Material composition of soybean cutlet or pork cutlet made from soy protein or pork (unit: wt%).

ingredient Bean cutlet Pork cutlet
(Pork cutlet) Tissue soy protein 58.70 - Pork - 58.70 Wheat flour 11.81 11.81 Glutenous Rice Flour 9.78 9.78 Fructose 6.85 6.85 Kelp powder 0.29 0.29 Booster 0.59 0.59 Sesame oil 0.98 0.98 Egg 4.15 4.15 Bread crumb 6.85 6.85 total 100 100

Example 6: Chromaticity Measurement of Soybean Cuttlefish

The color of bean cutlet was thawed by preserving the molded bean cutlet before cooking and the bean cutlet stored in the freezer after cooking in a 4 ℃ freezer and then thawing by using a color difference meter (CQ1200X, Hunter Lab, USA). The values of L (brightness), a (redness) and b (yellowness) were measured using plates (L = 93.36, a = -0.97, b = 0.43) as a standard. The color of soybean cutlet according to enzyme concentration and enzyme treatment time is shown in [Table 3].

[Table 3]: Chromaticity Measurement Results

In Table 3, tissue soy protein hydrolyzed for 10 minutes, 20 minutes, Protamex, and 20 minutes with Flavorzyme was expressed as F10, F20, P10, and P20, respectively. Means ^{a to d} with different letters in the same column showed a significant difference by Duncans multiple range test (p <0.05).

L value of chromaticity showed the largest value by processing 20 weights of 0.3 weight% of Flavozyme and 0.1 weight% of Protamex for 20 minutes. The enzyme treatment showed higher values than the control group, and the 20 minutes treatment group showed higher values than the 10 minutes treatment group. Pork was significantly different from other samples. 10 minutes of a value of Protamex 0.1 wt% showed the greatest value and there was no significant difference between samples. b and ΔE values were higher than those of the control group except that 10% of Protamex 0.1% by weight was treated for 10 minutes, and 20 minutes higher than the 10 minute group. Indicated.

Example  7: Concha cutlet texture  Measure

The texture of soybean cut was measured by using a texture analyzer (TA-HDi, Stable Micro Systems co. Ltd., England) by cutting the prepared soybean cut to 50 X 50 X 10mm, the diameter of the end flat Using this 20 mm probe, a 50 X 50 X 10 mm patty was repeatedly crimped up to 40% of the height to obtain a texture profile analysis (TPA) curve. Cohesiveness, springiness, gummness and chewiness were measured. The texture of soybean cutlet measured according to the type of enzyme and the enzyme treatment time is shown in FIG. 4.

The firmness of soybean cuttle was 10 minutes higher than Flavozyme 20 minutes and 20 minutes higher than Protamex 10 minutes. Pork was higher than Protamex 10 minutes, Protamex 20 minutes, Control, Flavozyme 10 minutes, Flavozyme 20 minutes (p <0.05).

The cohesiveness was 0.1% by weight Prominex 10 minutes was higher than 0.1% by weight Prominex 20 minutes, and 0.3% by weight Flavozyme 10 minutes was higher than 0.3% by weight Flavozyme 20 minutes. Forks were higher than the control, 0.1% by weight Protamex 10 minutes, 0.1% by weight Protamex 20 minutes, 0.3% by weight Flavozyme 10 minutes, 0.3% by weight Flavozyme 20 minutes (p <0.05). The gum properties were 0.3% by weight 10 minutes of flavozyme higher than 0.3% by weight 20 minutes of flavozyme, and 0.1% by weight of 20% of protamex was higher than 0.1% of 10% of protamex (p <0.05).

Pork was higher than the control group, Protamex 0.1% by weight 10 minutes, Protamex 0.1% by weight 20 minutes, Flavozyme 0.3% by weight 10 minutes, Flavozyme 0.3% by weight 20 minutes (p <0.05). Chewability was 0.3% by weight 10 minutes of flavozyme was higher than 0.3% by weight 20 minutes of flavozyme, and 0.1% by weight 20 minutes of protamex was higher than 0.1% by weight 10 minutes of protamex (p <0.05). Protamex 0.1% by weight 10 minutes, Protamex 0.1% by weight 20 minutes were higher than Flavozyme 0.3% by weight 10 minutes Flavozyme 0.3% by weight 20 minutes. The elasticity was 0.3% by weight 20 minutes of flavozyme was higher than 0.3% by weight 10 minutes of flavozyme, higher than 0.1% by weight of Protamex 10 minutes, and 20% by weight of Protamex. Protamex 0.1% by weight 10 minutes, Protamex 0.1% by weight 20 minutes were higher than flavozyme 0.3% by weight 10 minutes and flavozyme 0.3% by weight 20 minutes (p <0.05).

Example 8: Sensory test measurement of soybean cutlet

Appearance (5, very good in appearance; 1, very bad in appearance), color (5, very good in color; 1, very poor in color), beany (5) , Not very good; 1, very strong), flavor (5, very good flavor; 1, very bad), chewability (5, very chewable; 1, very chewable) overall desirability ( 5, very preferred; 1, very undesirable; Samples were provided after deep frying at 180 ° C. for 2 minutes at a central temperature of 60 ± 3 ° C. Sensory evaluation results of soybean cutlet and pork cutlet prepared by varying the enzyme concentration and enzyme treatment time are shown in FIG. 5.

Soybeany was the weakest in soybean curd with pork cutlet and Protamex 0.1% by weight 20 minutes. In the flavor and chewiness, pork cutlet and Protamex 0.1 wt% 20 min treatment groups were evaluated best. There was no significant difference in appearance and color between the samples. In the case of overall preference, the Protamex 0.1 wt% 20 minute treatment group was most preferably evaluated.

Statistical processing

All the experiments except the sensory test were measured for the results obtained by repeating three or more times. The statistical data for the experimental data were obtained by using SAS package, and the variance analysis showed Duncan's multiple range test for the items with significant differences. Verified by Duncan's multiple range test.

Having described the specific part of the present invention in detail, it is apparent to those skilled in the art that the specific technology is merely a preferred embodiment, and the scope of the present invention is not limited thereto. Thus, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

references

Jin-won Pyun, In-kyeong Hwang, Functional Properties of Soy Protein Treted by Protease. 41-48 (1993).

Kim (Lee), SY, Park, SW and Rhee, KC: textural properies of cheese analogs containign proteolytic enzyme modified soy protein isolate. J Am Oil Chem. Soc, 6: 755, 1998.

Kim (Lee), SY, Park, MJ: The quality characteristics of frozen soy yogurt prepared with soy protein isolate, industrial proteases and commercial mixed cultures. Korean J, of Food Sci. Technol. 20 (6). 2004.

Lee, JS, Yoon, S: Modifications of skim milk protein by Meju protease and its effects on solubility, emulsion and foamming properties. Korean J, of Food Sci. Technol. 9 (4). 46,445,1981.

Collins, JL, and Post, AR: peanut hull flour as a potential source of dietary fiber. Journal of Food Science.

1 is a graph showing a result of measuring the degree of hydrolysis of tissue soy protein treated with different types of protease and enzyme treatment time. In Fig. 1, 0.3% by weight of Flavorzyme is represented by (-●-), and 0.1% by weight of Protamex is represented by (-■-).

Figure 2 is a graph showing a comparison of the results of measuring the water holding capacity of tissue soy protein treated with different types of protease and enzyme treatment time. In FIG. 2, 0.3% by weight of Flavozyme was represented by (− • −), and 0.1% by weight of Protamex was represented by (− ■-).

Figure 3 is a graph showing a comparison of the results of measuring the maintenance binding strength of tissue soy protein treated with different types of protease and enzyme treatment time. In FIG. 3, 0.3% by weight of Flavozyme was represented by (− • −), and 0.1% by weight of Protamex was represented by (− ■ −).

4 is a graph showing a result of comparing the texture of soybean cutlet according to the type of enzyme and the enzyme treatment time. The texture was measured in terms of hardness, cohesiveness, springiness, gummness, and chewiness. 4, F10: Flavouzyme 0.3% by weight 10 minutes, F20: Flavouzyme 0.3% by weight 20 minutes, P10: Protamex 0.1% by weight 10 minutes, P20: Protamex 0.1% by weight 20 minutes, C: commercial soybean cutlet, Pork: pork cutlet.

Figure 5 is a graph comparing the sensory evaluation of soybean cutlet and pork cutlet prepared by varying the enzyme type and enzyme treatment time. Control (-)-, F10 (-X-), F20 (-●-), P10 (-*-), P20 (-▲-). Commercial bean cutlet (-■-), and pork cutlet (-■-)].

Claims (6)

Method for preparing soy cutlet using enzyme-treated tissue soybean protein comprising the following steps: (a) treating the soybean protein with a proteolytic enzyme to obtain a hydrolyzate; And (b) preparing soybean cutlet using the hydrolyzate of the soy protein of step (a), wherein the proteolytic enzyme of step (a) is protamex. delete The method of claim 1, wherein the proteolytic enzyme treatment time is 1-30 minutes. The method of claim 1, wherein the proteolytic enzyme treatment temperature is 40-60 ℃. The method according to claim 1, wherein the concentration of the enzyme during the proteolytic enzyme treatment is 0.05-0.5% by weight. delete

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