KR101275896B1 - Manufactured method of gelling material of emulsifying mixtures and gelling material using the same - Google Patents

Abstract

PURPOSE: A manufacturing method of a gelling material of emulsifying mixtures is provided to allow a gelling material of emulsifying mixtures to have protein, highly concentrated various oil, robustness and elasticity. CONSTITUTION: 100 parts by weight of water is mixed with 6-20 parts by weight of soy protein isolate and regularized to manufacture protein(S1). A protein solution in the step(S1) is indirectly heated at a temperature of 85-100°C for 10-120 minutes as a first heating process(S2). The mixture in the step(S2) is mixed with 5-30 parts by weight of edible oil(S3). The mixture in the step(S3) is mixed with 0.01-2 parts by weight of transglutaminase(S4). The mixture in the step(S4) is reacted at a temperature of 45-55°C for 30-90 minutes(S5). The mixture in the step(S5) is heated at a temperature of 90-100°C for 10-60 minutes as a second heating process(S6). 5-20 parts by weight of paprika extracts between the third and fourth steps is added against the total protein parts by weight in the step(S1). [Reference numerals] (S1) Protein solution manufacturing process; (S2) First heating process; (S3) Edible oil addition process; (S4) Transglutaminase addition process; (S5) Enzyme reaction process; (S6) Second heating(reaction stop) process

Description

Manufactured Method of Gelling Material of Emulsifying Mixtures And Gelling Material Using The Same}

The present invention mixes soy protein isolate (SPI) and edible oil and treats it with a glutaminase (TGase) enzyme, thereby preparing a gelled product of an emulsified mixture useful as a food material. To a gelled product according to the present invention.

Isolated soy protein (SPI) is used as a material for various emulsion foods due to its functional properties such as emulsification, foaming ability, and thermal coagulation. The soybean protein (SPI) is affected by environmental factors such as heat treatment, interaction with other food ingredients, pH, ionic strength, etc., but the protein molecules are arranged on the oil surface during emulsification to form a stable adsorption membrane. Imparting emulsion stability. Many low molecular emulsifiers aid in emulsification by reducing the interfacial tension at the oil-water interface.

Emulsion foods usually contain surface-active substances with strong adsorption properties at the water-oil interface, which can be divided into macromolecular substances such as proteins and low-molecular substances such as oils and oil derivatives. The extent to which proteins and low molecular weight emulsifiers are distributed on the surface of the dispersoid and on the dispersion medium has an important effect on the stability and rheology of the emulsion food.

Soy protein (SPI), which has a relatively high protein concentration, is especially used for various food materials because it has various functional properties of soy protein. Isolated soy protein (SPI) is used to provide gelling properties, and the gel structure provides a matrix to effectively contain water and fat.

Gelated foods based on soy protein, such as tofu, jelly, cheese and yoghurt, offer consumers many palatability and health benefits. Consumer preference of these products is related to sensory functional characteristics such as texture, aroma, taste and appearance, and functional material content.

Previous studies on gelled products of emulsified mixtures include gelation of protein and oil emulsions using microbial transglutaminase (TGase derived from microorganisms), including casein sodium and isolated soy protein. Studies on the emulsion gel properties of emulsion mixtures, the study of the functionalities of denatured whey protein dispersion by microbial transglutaminase, and studies on the properties of potato starch and soy protein isolates containing emulsified oil residues.

However, studies on providing suitable physical properties as a food material as a gelled product of an emulsion mixture containing various edible oils in high concentrations are insufficient, and there is no research on a method of preparing easily without an emulsifier or a coagulant.

The present invention is to provide a gel-like product of an emulsion mixture containing a high concentration of protein and various oils by the enzymatic reaction without the addition of emulsifiers and coagulants and excellent texture and palatability such as firmness and elasticity.

Accordingly, the present invention is a preferred first embodiment, (S1) mixing the soy protein isolate (SPI, soy protein isolate) in the water after the step of homogenizing to prepare a protein solution; (S2) first heat treatment of the protein solution of step (S1) by boiling water treatment at 85 to 100 ° C. for 10 to 120 minutes; (S3) adding 5 to 30% by weight of the edible oil based on the total weight of the product of step (S2); (S4) adding 0.01 to 2% by weight of a transglutaminase (TGase) based on the total weight of the product of step (S3); (S5) reacting the mixture of (S4) at 45 to 55 ° C. for 30 to 90 minutes; And (S6) to provide a method for producing a gelled material of the mixture comprising the step of secondary heat treatment for 10 to 60 minutes at 90 ~ 100 ℃ reactant of (S5).

In the method for preparing a gelled product of the emulsion mixture according to the above embodiment, the step of adding 5 ~ 20% by weight of paprika juice solution to the total weight of the protein solution of step (S1) between step (S3) and (S4) It may include.

In the gelled product manufacturing method of the emulsion mixture according to the above embodiment, the separated soy protein in step (S1) may be mixed in 6 to 20 parts by weight with respect to 100 parts by weight of water.

In the gel-like preparation method of the emulsion mixture according to the embodiment, the water in the step (S1) may be a temperature of 90 ~ 100 ℃.

In the gel-like preparation method of the emulsion mixture according to the embodiment, the homogenization in step (S1) may be performed for 1 to 5 minutes at 8,000 ~ 12,000rpm.

In the gelled product manufacturing method of the emulsion mixture according to the above embodiment, the edible oil in step (S3) may be one oil selected from the group consisting of soybean oil, olive oil, palm oil, pepper seed oil or two or more kinds of mixed oil.

As a second preferred embodiment of the present invention, there is provided a gelled product prepared according to the above production method.

The present invention can provide a gelled product of an emulsion mixture having high protein content and excellent texture, palatability, and functionality such as firmness and elasticity by enzymatic reaction without addition of emulsifier and coagulant.

1 is a flow chart showing a gel-like manufacturing process of the emulsion mixture according to an embodiment of the present invention.
Figure 2 is a graph showing the viscoelasticity of the gelled product of the emulsion mixture prepared when the soybean oil is added according to the concentration according to an experimental example of the present invention, Figure 2a is a graph showing the elasticity, Figure 2b is a graph showing the viscosity to be.
Figure 3 is a graph showing the viscoelasticity of the gelled product of the emulsion mixture prepared when olive oil is added according to the concentration according to an experimental example of the present invention, Figure 3a is a graph showing the elasticity, Figure 3b is a graph showing the viscosity to be.
Figure 4 is a graph showing the viscoelasticity of the gelled product of the emulsion mixture prepared when the palm oil as the edible oil according to the experimental example of the present invention, Figure 4a is a graph showing the elasticity, Figure 4b is a graph showing the viscosity to be.
Figure 5 is a graph showing the viscoelasticity of the gelled product of the emulsion mixture prepared by the addition of red pepper seed oil as the edible oil according to an experimental example of the present invention, Figure 5a is a graph showing the elasticity, Figure 5b is a viscosity It is a graph.
Figure 6 is a photograph showing the shape of the cut section of the gelled material of the emulsion mixture prepared according to one embodiment of the present invention.

Hereinafter, the present invention will be described in more detail.

In the present specification, the gelled material of the emulsion mixture refers to a curd-like food material in which fine soy protein powder is suspended in water and then uniformly dispersed and stabilized by adding an edible oil of a certain concentration to solidify the whole.

The present invention provides a method for producing a gelled product of an emulsion mixture and a gelled product thereby, to prepare a gelled material of an emulsion mixture having excellent texture, palatability and functionality, such as firmness and elasticity, without the addition of a coagulant or an emulsifier.

To this end, the present invention is to prepare a protein solution by homogenizing and then mixing (S1) high protein-containing isolated soy protein (SPI, soy protein isolate) in water; (S2) first heat treatment of the protein solution of step (S1) by boiling water treatment at 85 to 100 ° C. for 10 to 120 minutes; (S3) adding 5 to 30% by weight of the edible oil based on the total weight of the product of step (S2); (S4) adding 0.01 to 2% by weight of a transglutaminase (TGase) based on the total weight of the product of step (S3); (S5) reacting the mixture of (S4) at 45 to 55 for 30 to 90 minutes; And (S6) provides a method for producing a gelled product of the emulsion mixture comprising the step of secondary heat treatment for 10 to 60 minutes at 90 ~ 100 ℃ reactant of (S5).

In the step (S1), a high protein-containing isolated soy protein (SPI, soy protein isolate) is mixed with water and homogenized to prepare a protein solution. At this time, the separated soy protein is preferably mixed in 6 to 20 parts by weight based on 100 parts by weight of water. When the separated soy protein is mixed in an amount of 20 parts by weight or more based on 100 parts by weight of water, the viscosity is rapidly increased, which causes difficulty in mixing and heat treatment. The isolated soy protein is preferably used powdered. In addition, it is preferable to use a protein content in the range of 80 to 95%.

And when the soy protein is mixed with water, the temperature of the water within the temperature range of 90 ~ 100 ℃ to facilitate the dispersion and dissolution of the high soy protein (SPI) protein and reduce the fishy taste of soy protein It is preferable because it can.

In addition, the homogenization after mixing the soybean protein and water is preferably performed for 1 to 5 minutes at 8,000 ~ 12,000rpm.

Since the protein solution thus prepared has a function of stabilizing the emulsion itself, it is possible to provide a relatively stable emulsion without using a separate emulsifier.

In the step (S2), it is preferable that the protein solution of the step (S1) is subjected to a primary heat treatment by hot water treatment at 85 to 100 ° C. for 10 to 120 minutes. This first heat treatment denatures the protein, making it easier to bind enzymes, and further reduces the fishy taste peculiar to soy protein. At this time, when the heat treatment time exceeds 120 minutes, protein denaturation is excessive, and when the enzymatic reaction is performed in the next step (S4), protein binding by the enzyme is inhibited and a solid gel-like texture is not formed.

That is, in the first heat treatment step, the protein solution of step (S1) is denatured by ammonia treatment at a specific temperature to facilitate enzymatic reaction in the step (S4), thereby facilitating protein binding by enzymes. To create a sense of organization.

In step (S3), 5 to 30% by weight of edible oil is added to the total weight of the product of step (S2). Specific examples of the oil include soybean oil, olive oil, palm oil, pepper seed oil, fish oil, EPA (Eicosapentaenoic acid). The manufacturing method of the present invention can contain edible oil at a high concentration without adding an emulsifier to improve physical properties such as hardness increase. In addition, the present invention includes an oil containing a lot of unsaturated fatty acids, such as EPA, it is possible to produce a gel-like material excellent in physical properties as well as nutritionally.

At this time, after adding the edible oil To express various colors Various colors such as red, green, yellow Paprika juice may be added 5 to 20% by weight based on the total weight of the protein solution of the step (S1), it is possible to improve the color, nutritional enhancement and sensuality of the gelled product prepared. When the paprika juice solution is added in less than 5% by weight, the effect on color is insignificant, and when added in excess of 20% by weight, the sweetness of the gel may become strong, which may lower the palatability.

In step (S4), 0.01 to 2% by weight of a enzyme TGase (transglutaminase) is added to the total weight of the product of step (S3). In this case, when the amount of the transglutaminase is less than 0.01% by weight, the heat treatment time for coagulation of the protein in the protein solution to form a gel becomes long, and when the amount is more than 2% by weight, the enzyme itself has Increasing the sweetness component of the present invention not only decreases the palatability but is also economically unfavorable considering the unit price of the transglutase enzyme. Therefore, in consideration of heat treatment time, preference, economical efficiency, and the like, it is preferable to add the transglutaminase within the above amount range.

In step (S5), the mixture of step (S4) is enzymatically reacted at 45 to 55 ° C. for 30 to 90 minutes. This enzymatic reaction leads to gelation of the protein by the enzyme. Enzymatic reactions within this temperature range are the most suitable temperature range for gel formation according to the invention.

In the step (S6), it is preferable to heat-treat the reaction product of (S5) at 90 to 100 ° C. for 10 to 60 minutes. The enzymatic reaction in the step (S5) is stopped by the secondary heat treatment.

According to the method described above, the oil-in-water (O / W) emulsion containing soy protein isolate (SPI) and various oils (soy oil, olive oil, palm oil, pepper seed oil, etc.) is transfected. By treating glutaminase enzymes to promote the binding between proteins, it is possible to easily and quickly produce a gel-like material (protein curd), which is very useful as a food material, having excellent texture and palatability and containing high protein.

The gelled material of the emulsion mixture according to the present invention prepared as described above is very useful as a food material because it has very good texture and palatability such as firmness and elasticity and high protein content without the addition of a coagulant. Specifically, the gelled material of the present invention can be used in the formulation of pudding, functional oil-containing jelly, whole head.

Hereinafter, the configuration of the present invention in more detail through examples, but the scope of the present invention is not limited to the following examples.

Example

First, isolated soy protein (SPI) having a protein content of about 95% was added to 100 boiling water and mixed. At this time, the content of the separated soy protein was 10% by weight based on the total mixture weight. Then, a protein solution was prepared by homogenizing at 10,000 rpm for 2 minutes using a homogenizer (Omni 10000, USA).

Next, the homogenized protein solution was sealed in a dedicated container and heat-treated at 85 to 90 minutes. After heat treatment, soybean oil was added to the total weight of the heat-treated protein solution by cooling at room temperature. Then, 0.5 wt% of a transglutaminase enzyme was added to the total weight of the soybean oil-containing solution, followed by cooling for 50 to 60 minutes. The reactant was heat-treated at 95 ° C. for 30 minutes and then cooled at room temperature to prepare a gelled product of the emulsion mixture.

Experimental Example

The physical properties of the gelled product of the emulsion mixture were measured as follows.

Texture measurement

Determination of texture of the gelled product of the emulsion mixture was performed by TPA (texture analyser; TA-XTplus, micro stable system, UK) by cutting the gel into a certain size (20 × 20 × 20 mm) 2 hours after gel preparation. texture profile analysis). The test was repeated 10 times per sample using a plunger (Φ35mm) under the conditions shown in Table 1 below. The hardness, elasticity, springiness, cohesiveness, gumminess, chewiness, and the like of the gel were evaluated using values obtained by the TPA test (FIG. 3).

parameter Condition Sample (W × L × H) 20 × 20 × 20mm Test speed 2mm / sec Distance 9mm time 3 seconds Trigger force 5g

Viscoelastic  evaluation

After the addition of edible oils (such as soybean oil) and transglutaminase enzymes to the isolated protein soybean (SPI), the flow characteristics measured during the enzymatic reaction were measured using a cone / Rheometer system (HAAKE RheoStress 1, Germany). Measurement was carried out by mounting a cone plate device (Plate PP35 Ti, 35 mm diameter). 1.0 mL of sample was taken and placed on a plate for measurement. In order to determine the section in which the linear relationship between strain and strain appears, the frequency of gel formation was changed over time at 6.2832 rad / s determined from frequency sweep and 50 ℃, the optimum temperature for enzymatic reaction. Elastic modulus (G ') and viscosity (viscous modulus, G ") during the measurement were measured.

Overall preference evaluation

Thirty students from Keimyung University consisted of a panel, with a 9-point scale (9 = very good; 8 = like; 7 = good; 6 = slightly good; 5 = good or dislike; 4 = slightly disliked; 3 = disliked; 2 = disliked; 1 = disliked very much), and the palatability test was conducted using the SPSS 12.0 statistical program and the DMR-test (Duncan multiple range test). Significance was verified at the significance level p <0.05.

Experimental Example  1: Change of gel texture and acceptability according to the first heat treatment time

The heat treatment time before the addition of transglutaminase enzyme was changed to 0 minutes, 10 minutes, 60 minutes, 90 minutes, and 120 minutes to determine the change of gel texture according to the time of the first heat treatment step before the enzyme reaction. Then, a gelled material was prepared in the same manner as in Example.

The physical properties and palatability of the gelled product prepared by varying the time of the first heat treatment step before the enzyme reaction were measured or evaluated, and are shown in Table 2 below.

Heat treatment time (minutes) 0 10 60 90 120 Texture
(Properties) Robustness
(dyne / ㎠) 115 123 160 127 120 Elasticity
(%) 0.87 0.89 0.92 0.95 0.93 Coherence
(%) 0.86 0.87 0.85 0.85 0.84 Gum
(%) 98 107 135 108 98 Chewiness 85 95 124 103 97 Overall likelihood 3.0 6.0 8.5 8.0 7.0

Experimental Example  2: Transglutaminase  Changes in gel texture and preference according to the amount added

Except for varying the amount of transglutaminase enzyme added at 0.01 wt%, 0.5 wt%, 0.75 wt% and 1 wt%, 2 wt%, respectively, to determine the change of gel texture according to enzyme concentration during enzyme reaction. In the same manner as in Example, a gelled product of the emulsion mixture was prepared.

Physical properties and preferences of the gelled product prepared by varying the amount of enzyme added during the enzyme reaction were measured or evaluated, and are shown in Table 3 below.

Amount of enzyme added (% by weight) 0 0.01 0.5 0.75 One 2 Texture
(Properties) Robustness
(dyne / ㎠) 148 335 504 658 740 821 Elasticity
(%) 0.81 0.89 0.94 0.95 0.95 0.96 Coherence
(%) 0.82 0.85 0.90 0.92 0.92 0.91 Gum
(%) 204 286 454 603 682 758 Chewiness 198 255 427 573 651 796 Overall likelihood 5.0 7.0 8.3 8.5 6.0 6.0

As shown in Table 3, as the enzyme concentration increased, the gel became harder, and the gummiability and chewiness also increased.

Experimental Example  3 Changes in Gel Texture and Preference According to Enzyme Reaction Temperature

After the treatment of transglutaminase enzyme that binds the gelled tissue of the emulsion mixture, the enzyme reaction temperature was changed to 35 ° C, 45 ° C, 55 ° C, 65 ° C, and 75 ° C, except that the enzyme was treated. A gelled material was prepared in the same manner as in Example.

The physical properties of the gelled product prepared by varying the enzyme reaction temperature are shown in Table 4 below.

Enzyme reaction temperature (℃) 35 ℃ 45 ° C 55 ° C 65 ℃ 75 ℃ Texture
(Properties) Robustness
(dyne / ㎠) 123 451 682 551 430 Elasticity
(%) 0.68 0.85 0.95 0.91 0.81 Coherence
(%) 0.62 0.90 0.95 0.92 0.89 Gum
(%) 214 346 586 485 430 Chewiness 222 342 510 442 343 Overall likelihood 6.0 7.1 8.4 6.8 6.6

As shown in Table 4, when the enzyme reaction temperature was varied, the emulsion gel having the best firmness and elasticity was prepared at the optimum temperature of the enzyme reaction at 55 ° C.

Experimental Example  4: Changes in gel texture and palatability according to the amount of edible oil (soybean oil) added

Except for varying the amount of soybean oil to 5%, 10%, 15%, 20%, 25%, and 30% by weight to determine the change of gel texture according to the concentration of edible oil (soybean oil). Prepared gels of the emulsion mixture in the same manner as in Example. In this case, the viscoelasticity of the gelled product was measured and shown in FIG. 2.

The physical properties and palatability of the gelled product prepared by varying the amount of the edible oil were measured or evaluated, and are shown in Table 5 below.

Soybean oil added amount (wt%) 0 5 10 15 20 25 30 35 40 Texture
(Properties) Robustness
(dyne / ㎠) 160 395 526 653 855 1125 1406 1512 1654 Elasticity
(%) 0.92 0.93 0.94 0.94 0.94 0.96 0.96 0.98 0.97 Coherence
(%) 0.89 0.89 0.90 0.92 0.93 0.92 0.93 0.94 0.93 Gum
(%) 302 351 457 602 799 1031 1307 1452 1578 Chewiness 286 327 444 564 749 986 1254 1352 1684 Overall likelihood 5 8.5 8.7 8.3 7.5 6.5 5.5 5 4.8

As shown in Table 5, when the soybean oil is added than when the soybean oil is not added, the firmness of the gel increases and the elasticity is excellent. On the other hand, the addition of soybean oil has a smooth surface and excellent elasticity, but when an excessive amount of soybean oil is added, the oil is not easily emulsified and oil is on the surface. It is preferable to be inside. In addition, as the amount of soybean oil added increased, the firmness increased but the organoleptic texture was most excellent in the gelled product to which 10% by weight of soybean oil was added.

Experimental Example  5: Changes in gel texture and palatability according to the amount of edible oil (olive oil)

Olive oil is used instead of soybean oil as an edible oil, and the amount of edible oil (olive oil) is changed to 5%, 10%, 15%, 20%, 25% and 30% by weight, respectively. In the same manner as in Example, a gelled product of the emulsion mixture was prepared. At this time, the viscoelasticity of the gelled product was measured and shown in FIG. 3.

The physical properties and palatability of the gelled product prepared by varying the type and amount of edible oil were measured or evaluated, and are shown in Table 6 below.

Olive oil added amount (% by weight) 0 5 10 15 20 25 30 35 40 Texture
(Properties) Robustness
(dyne / ㎠) 160 420 489 552 872 1085 1711 1811 1890 Elasticity
(%) 0.92 0.91 0.92 0.93 0.93 0.95 0.94 0.92 0.93 Coherence
(%) 0.89 0.88 0.90 0.90 0.91 0.92 0.90 0.91 0.92 Gum
(%) 302 370 440 495 791 999 1533 1642 1687 Chewiness 286 335 403 459 737 952 1443 1554 1589 Overall likelihood 6.5 8.1 8.2 8.0 7.8 7.9 7.0 6.8 6.8

As shown in Table 6, it was found that when the olive oil is added at least 25% by weight, the firmness and elasticity of the gel are more excellent than when the soybean oil is added.

Experimental Example  6: Changes in gel texture and palatability according to the amount of edible oil (palm oil) added

Palm oil is used instead of soybean oil as an edible oil, except that the amount of edible oil (palm oil) is changed to 5%, 10%, 15%, 20%, 25% and 30% by weight, respectively. In the same manner as in Example, a gelled product of the emulsion mixture was prepared. In this case, the viscoelasticity of the gelled product was measured and shown in FIG. 4.

The physical properties and palatability of the gelled product prepared by varying the type and amount of edible oil were measured or evaluated, and are shown in Table 7 below.

Palm oil addition amount (% by weight) 0 5 10 15 20 25 30 35 40 Texture
(Properties) Robustness
(dyne / ㎠) 160 287 289 507 873 1065 1443 1401 1568 Elasticity
(%) 0.92 0.90 0.87 0.92 0.92 0.95 0.95 0.96 0.95 Coherence
(%) 0.89 0.83 0.76 0.84 0.84 0.82 0.84 0.83 0.84 Gum
(%) 302 237 220 426 736 886 1216 1345 1468 Chewiness 286 213 190 391 674 842 1156 1265 1362 Overall likelihood 6.2 7.2 7.5 7.9 7.2 7.0 6.8 6.0 5.5

As shown in Table 7, when palm oil is added as an edible oil, it can be seen that the firmness is low because the emulsification power with the soybean protein (SPI) is lower than when soybean oil or olive oil is added.

Experimental Example  7: Changes in gel texture and palatability according to the amount of edible oil (pepper seed oil)

Red pepper seed oil is used instead of soybean oil as an edible oil, and the amount of edible oil (pepper seed oil) is 5%, 10%, 15%, 20%, 25% and 30% by weight, respectively. Prepared gels of the emulsion mixture in the same manner as in Example. In this case, the viscoelasticity of the gelled product was measured and shown in FIG. 5.

The physical properties and palatability of the gelled product prepared by varying the type and amount of edible oil were measured or evaluated, and are shown in Table 8 below.

Red pepper seed oil added amount (% by weight) 0 5 10 15 20 25 30 35 40 Texture
(Properties) Robustness
(dyne / ㎠) 160 388 448 489 643 893 1237 1401 1568 Elasticity
(%) 0.92 0.91 0.92 0.92 0.93 0.93 0.94 0.92 0.95 Coherence
(%) 0.89 0.87 0.87 0.87 0.86 0.86 0.86 0.90 0.88 Gum
(%) 302 336 336 425 554 766 1062 1167 1238 Chewiness 286 305 305 392 514 714 999 1032 1165 Overall likelihood 6.4 8.5 8.8 8.7 7.8 8.0 8.2 7.8 6.8

As shown in Table 8, the addition of red pepper seed oil as an edible oil was found to be superior in the firmness and elasticity similar to the case of adding soybean oil or olive oil. In addition, due to the inherent red color of red pepper seed oil, not only the color of the gel was reddish, but also the sensuality was excellent due to the scent.

Experimental Example  8: paprika Juice  Changes in gel texture and preference according to the amount added

In order to better express the color of the gelled product of the emulsion mixture, the amount of paprika juice added after adding soybean oil before adding transglutaminase enzyme was 0%, 5%, 10%, 15%, 20 A gelled product of the emulsion mixture was prepared in the same manner as in Example except that the weight percent was further added in different amounts. Figure 6 is a photograph showing a cut section of the gel-like product prepared at this time.

The physical properties of the gelled product prepared by varying the amount of paprika juice are shown in Table 9 below.

Paprika juice added amount (% by weight) 0 5 10 15 20 25 30 Texture
(Properties) Robustness
(dyne / ㎠) 577 620 595 542 556 612 592 Elasticity
(%) 0.94 0.94 0.93 0.91 0.93 0.92 0.94 Coherence
(%) 0.89 0.90 0.90 0.89 0.89 0.89 0.90 Gum
(%) 512 561 535 485 497 557 564 Chewiness 479 524 500 442 462 498 483 Overall likelihood 6.2 8.2 8.5 8.6 8.4 8.0 7.8

As shown in Table 9, the addition of paprika juice did not show a big difference in the firmness and elasticity, but due to the inherent color of paprika, the color of the gelled product was excellent and the sensory beauty was improved, it was found that the preference increased.

Experimental Example  9: protein ( SPI Changes in gel texture and acceptability according to water temperature during solution preparation

To prepare the protein (SPI) solution, the gelled product of the emulsion mixture was prepared at 4 ° C, 30 ° C, 60 ° C, and 95 ° C. The water temperature was added to remove the fishy taste and enhance the gel's firmness. A gelled material was prepared in the same manner as in Example, except that the mixture was prepared in different ways.

The physical properties of the gelled product prepared by varying the temperature of the water added at the time of preparing the protein solution are shown in Table 10 below.

 Water temperature (℃) 4 ℃ 30 ℃ 60 ° C 95 ℃ Texture
(Properties) Robustness
(dyne / ㎠) 542 557 612 600 Elasticity
(%) 0.92 0.91 0.90 0.92 Coherence
(%) 0.90 0.89 0.90 0.89 Gum
(%) 501 572 586 572 Chewiness 521 526 495 486 Overall likelihood 6.1 6.5 7.4 8.6

As shown in Table 10, there was no significant difference in the firmness of the emulsion gel according to the temperature of the added water, but when the water was added at 95 ° C or higher, the overall palatability was increased due to the improvement in flavor and taste.

Experimental Example  10: Change of gel texture and acceptability with or without secondary heat treatment

The gelled material of the emulsion mixture was prepared in the same manner as in Example, except that the second heat treatment was not performed after the transglutaminase treatment, and the heat treatment was not performed to determine the texture and palatability change of the one.

The physical properties of the gelled product prepared by the presence or absence of heat treatment were measured and shown in Table 11 below.

 2nd heat treatment × ○ Texture
(Properties) Robustness
(dyne / ㎠) 564 625 Elasticity
(%) 0.92 0.95 Coherence
(%) 0.85 0.90 Gum
(%) 542 561 Chewiness 555 652 Overall likelihood 8.0 8.4

As shown in Table 11, when the heat treatment compared with the non-heat treatment, the firmness was increased and the elasticity, cohesiveness and the like improved.

Claims (7)

(S1) mixing a soy protein isolate (SPI) in water and then homogenizing to prepare a protein solution;
(S2) first heat treatment of the protein solution of step (S1) by boiling water treatment at 85 to 100 ° C. for 10 to 120 minutes;
(S3) adding 5 to 30% by weight of the edible oil based on the total weight of the product of step (S2);
(S4) adding 0.01 to 2% by weight of a transglutaminase (TGase) based on the total weight of the product of step (S3);
(S5) reacting the mixture of (S4) at 45 to 55 ° C. for 30 to 90 minutes; And
(S6) Method for producing a gelled product of the emulsion mixture comprising the step of heat treatment for 2 to 60 minutes at 90 ~ 100 ℃ reactant of (S5).
The method of claim 1,
Method for producing a gelled product of the emulsion mixture further comprises the step of adding 5 ~ 20% by weight of the paprika juice solution (S1) to the total weight of the protein solution of the step (S1) step (S3).
The method of claim 1,
Method for producing a gelled material of the emulsion mixture is to be separated soy protein in step (S1) is 6 to 20 parts by weight based on 100 parts by weight of water.
The method of claim 1,
Water in the step (S1) is a gelled product manufacturing method of an emulsion mixture, characterized in that the temperature of 90 ~ 100 ℃.
The method of claim 1,
Homogenization in step (S1) is a method for producing a gelled material of the emulsion mixture is performed for 1 to 5 minutes at 8,000 ~ 12,000rpm.
The method of claim 1,
Edible oil in the step (S3) is a soybean oil, olive oil, palm oil, red pepper seed oil, fish oil and EPA (Eicosapentaenoic acid) is a gelled product manufacturing method of the emulsion mixture which is one oil or two or more mixed oils selected from the group consisting of.
The gelled material of the emulsion mixture prepared by the process according to any one of claims 1 to 6.

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