KR101397794B1 - Manufacturing method for soybean meat having improved palatability and antioxidant activity - Google Patents

Abstract

The present invention relates to a method for manufacturing soybean meat with improved palatability and antioxidant activity. More specifically, provided are soybean meat from which bean smell is removed and which has improved palatability and antioxidant activity and a manufacturing method thereof. The method for manufacturing soybean meat with improved palatability and antioxidant activity according to one embodiment of the present invention includes a step of soaking soybeans in water, a step of removing water and steaming the soybeans, a step of drying the soybeans, a step of crushing soybeans, and a step of kneading and aging dough.

Description

TECHNICAL FIELD The present invention relates to soybean meat having improved palatability and antioxidant activity,

More particularly, the present invention relates to a method for producing soybean meat having high palatability and high antioxidative activity by removing the fish specific to the soybean.

Soybean is an excellent source of vegetable protein, and is consumed in the form of foods such as tofu, soy sauce, soy milk and soybean oil, especially for Korean people. As the research on physiologically active substances such as saponin, isoflavone, and lecithin as well as the nutritional aspects of soybeans becomes active, attention is paid to health functional effects such as anticancer, atherosclerosis, It is popular as food.

Soybean is a high-protein food material containing more than 40% protein, which is generally called beef in the field. The soybean protein extracted from soybeans and soybeans is mixed with wheat gluten and various sub-materials, Congo groups with similar fiber structure can be produced.

At present, the domestic vegetarian population is about 1%. Recently, they have been selling Congogi in vegetarian restaurants, vegetarian buffets and vegetarian natural food stores, but they have not been generalized yet. The market for vegetable protein foods in Korea is estimated to be around KRW6-7bn per year, but the scale is gradually increasing.

Korean Patent Laid-Open Publication No. 2001-0054290 for a method of manufacturing ham and sausage-type beef soup processed with soybean as the main raw material in relation to processed products using soybean, Korean Patent Publication No. 2004 -0076548, Korean Patent Publication No. 2010-033718 for manufacturing soybean meat for cooked bread, Korean Patent Registration No. 10-0936514 on soybean sausage using anthocyanin extract and protein extracted from black soybean, and soybean protein And Korean Patent Registration No. 10-0878329 concerning the method of manufacturing soybean sausage, which were mainly technologies for producing soybean protein-based soybean protein. However, soybean meats prepared with soybean protein had problems such as soybean burning, which required improvement in palatability and functionality.

Therefore, the development of soybean meat with improved palatability has been demanded.

As a result of intensive studies conducted in order to meet the demand in the prior art, the inventors of the present invention have developed a soybean corn starch having soybean malate removed by using soybean powder treated with the increased soybean powder to improve palatability, nutritional quality and antioxidant activity Thereby completing the present invention.

An object of the present invention is to provide a soybean meat having excellent nutritional characteristics and antioxidant activity, and a preparation method thereof, wherein the soybean intestine is removed to improve palatability.

In order to achieve the above object,

i) adding 2 to 3 times the amount of water to soybeans and immersing the beans at 20 to 30 DEG C for 8 to 16 hours;

ii) removing water and increasing at 100 ° C for 1-2 hours;

iii) drying the expanded soybeans at 50 DEG C to 60 DEG C for 2 to 3 days;

iv) pulverizing the dried beans into a powder; And

v) mixing the powdery beans with a supplementary material, adding kneaded water, kneading and aging the beans.

Optionally, the production process of the present invention may further comprise the step of (vi) molding the Congo machine in a mold, and / or (vii) the step of expanding.

Step i) Immersion

In step i), the soybeans are washed three times with flowing tap water to remove ordinary foreign matter and remove the water.

The beans are soaked at a temperature of 20 ° C to 30 ° C for 8 to 16 hours. When the temperature is less than 20 ° C, soybean is consumed for a long time and the active ingredient (isoflavone, etc.) Excess bacteria may proliferate.

step ii ) Increase

Remove water from the soaked soybeans as in step i) and boil at 100 ° C for 1-2 hours.

When the time to increase is less than 1 hour, the malodorous taste of the soybean is not completely removed, and when it exceeds 2 hours, the protein is denatured so that the soybean meat processing ability is not good.

step iii ) dry

The soybeans are dried at 50 ° C to 60 ° C for 2 to 3 days as in step ii).

Drying time at 50 ° C is too high, and when it is dried at 60 ° C or higher, protein denaturation results in poor soybean meat processing ability.

step iv ) Crushing

As in step iii), the dried soybean is pulverized to a powder of 100 mesh or less by using a pulverizer.

The pulverizer is a conventional powder mill, and when the powder is less than 100 mesh, it is easy to process the bean meat, that is, knead it.

Step v) Mixing and kneading, aging

Add the sub ingredient and the broth to the powdered beans, mix and knead.

The ingredient may include, but is not limited to, active gluten, nuts, starch, vegetables, mushroom powder and / or salt.

Active gluten is used to give texture similar to meat with the solidity and chewiness of soybean meat,

Nuts include peanuts, almonds, walnuts, and sunflower seeds. They are made from powder,

Starch imparts stickiness of soybean meat, and includes corn, potato, sweet potato, mung bean, and red bean starch,

Shiitake mushrooms are powdered to 100 mesh or less.

Vegetables include onion, carrot, leek, and leek.

It is preferable to mix 45 to 60% by weight of the bean powder as the main material and 40 to 55% by weight of the material.

10 to 30% by weight of active gluten, 8 to 15% by weight of nuts, 5 to 15% by weight of starch, 5 to 10% by weight of vegetables, 1.0 to 2.0% by weight of mushroom powder and 1.0 to 1.5% Weight% can be included.

The common broth can be used. Preferably, the broth is boiled for 1 hour at 100 ° C with radish, onion, onion, dried mushroom, dried kelp, laurel leaf and the like.

80 to 90 parts by weight of broth is added to 100 parts by weight of a mixture of the main material (soybean powder) and the material, and the mixture is kneaded. The kneading is carried out using a conventional kneader for 0.5 to 1 hour. The main material and the whole material may be mixed and kneaded with the addition of broth, or the main material may be mixed with the ingredients other than the minced vegetable, and the broth may be added to the kneaded mixture, followed by primary kneading.

The dough is aged at 4 ° C to 8 ° C for 4 to 6 hours to complete the Congo. The ripening is to make the water to be evenly mixed with the congee, and when aged at room temperature, microorganisms may propagate and usually undergo aging at the refrigeration temperature.

step vi Molding

If necessary, Congong can be molded in a mold of a desired shape.

The mold is used in the form of a typical sausage, ham, hamburger patty.

step vii ) Additional capital increase

If necessary, the molded congener can be grown at a temperature of 95 ° C to 100 ° C for 0.5 to 1 hour.

The additional capital increase is to fully acquire starch, raw vegetables, etc.

It is still another object of the present invention to provide a Congo group produced according to the production method of the present invention having improved palatability, excellent antioxidative activity and nutritional characteristics.

Congo group by the production method of the present invention is soybean meat which is excellent in nutrition and palatability and has excellent antioxidative activity and is in accord with modern health-oriented trend and which is the cause of vegetable protein coping.

Further, according to the production method of the present invention, soybean corn can be removed to improve palatability, and congener having excellent nutritional characteristics and antioxidative activity can be produced.

Congo strains according to the present invention can be manufactured in the form of bean sausage, soccer ball and beanburger.

Fig. 1 is a manufacturing process diagram of an example of soybean meat produced according to the present invention.
Fig. 2 is a photograph of soybean meat prepared according to the present invention and soybean meat made from raw soybean powder as a control.
Figure 3 shows the total phenolic content and total flavonoid content of soybean meats prepared according to the present invention and soybean meats made from raw soybean powder as a control. FIG. 3A shows the total phenolic content, and FIG. 3B shows the total flavonoid content.
Fig. 4 shows antioxidant activity of soybean meats prepared according to the present invention and soybean meats made from raw soybean powder as a control. Fig. 4A shows the DPPH radical scavenging activity of soybean meats prepared according to the present invention and soybean meats made with raw soybean powder as a control, and Fig. 4B shows the soybean meats prepared according to the present invention and the control 4 shows the ABTS radical scavenging activity of soybean meal prepared with raw soybean powder. FIG. 4C shows the reducing power of soybean meat prepared according to the present invention and soybean meat prepared as raw soybean powder as a control.

The present invention will be explained in more detail by the following examples. These examples are for illustrating the present invention, and the scope of the present invention should not be limited by them.

Example

Congo groups prepared in the following examples were analyzed for general components, amino acid and fatty acid, colorimetric analysis, assay of antioxidant activity, total phenolics and total flavonoids, and palatability analysis.

Analysis of general components, amino acids and fatty acids were conducted by the Korea Testing and Analysis Institute (Food Hygiene Inspection Agency, Seoul, Korea) and analyzed by the Food and Drug Administration.

The color of soybean meat was measured by colorimeter.

The antioxidant activity was determined by DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, ABTS radical scavenging activity, FRAP (ferric reducing antioxidant power ) Activity.

Total phenolic content was measured by Folin-Ciocalteu method and total flavonoid was measured by diethylene glycol method.

The palatability of soybean meat was evaluated as follows: 5 very good, 4 good, 3 average, 2 bad, 2 very bad, 1 very bad, and 10 very good and 20 very good students at Kyungnam University of Science and Technology, The results were as follows.

Example  1. Production of soybean powder

Domestic beans (yellow soybeans) harvested in 2011 were supplied and used by the Hamyang Nonghyup Processing Center. The beans were washed three times with running tap water to remove water and dried at 50 ° C to 60 ° C for 4 to 6 hours.

2.5 times as much water was added to the beans, and the beans were immersed at 25 ° C for 12 hours, and the water was removed from the 100-mesh beaker for 30 minutes. Then, the beans were placed in a pot and heated at 100 ° C for 1.5 hours. The expanded soybeans were dried at 50 ° C to 60 ° C for 2 to 3 days. The dried beans were pulverized into powder having a size of 80 mesh or less by using a pulverizer to complete soybean powder as a main ingredient for the production of soybean meat (Fig. 1).

As a control, soybean flour was washed with running tap water three times to remove water and dried at 50 ° C to 60 ° C for 4 to 6 hours. The soybean cake was pulverized to a powder having a size of 80 mesh or less by using a pulverizer. As a control, soybean powder Respectively.

Example  2. Bean Meat Production

2,400 g (27.8%) of active gluten, 400 g (4.7%) of peanuts and 320 g (3.7%) of almond were added to 4,000 g (46.5%) of soybean powder according to the present invention, ), Corn starch 400 g (4.7%), mushroom powder 160 g (1.9%), and salt 120 g (1.4%

To 6,000 mL of water, add 800 g of radish, 150 g of onion, 360 g of onion, 30 g of onion, 30 g of dried shiitake mushroom and 60 g of dried kelp, boil for 1 hour at 100 ° C, add 8,000 mL of vegetable broth prepared in three times, knead in a kneader (200 g (2.3%) of carrot and 200 g (2.3%) of leek) were added at the final stage of kneading, followed by re-kneading and aging at 4 ° C for 5 hours to produce Congongue .

The congee was molded into a mold having a height of 8 cm and a width of 9.5 cm, and then formed at 100 ° C for 30 minutes and cooled to complete the Congo machine (Fig. 2).

Reference example . Production of soybean meat extract

Two soybean meats prepared in Example 2, that is, soybean meats according to the present invention and Congo corn flour according to the present invention were finely cut, frozen at -70 ° C for two days, dried using a freeze drier, pulverized with a pulverizer, g was weighed, and 10 times 50% methanol (50 ml) was added thereto, followed by extraction at 300 rpm for 12 hours. The extract was filtered to obtain a filtrate, and a portion of the filtrate was filtered with a 0.45 μm filter to analyze total phenolic content and total flavonoid content. The remaining filtrate was concentrated using a vacuum concentrator, frozen at -70 ° C for one day, and then dried using a freeze dryer. The extract was dissolved in 50% methanol to give 0.5, 0.25, and 0.1 mg / ml And the antioxidant activity was assayed.

Example  3. Analysis of general components, fatty acids and amino acids of soybean meat

The general components, fatty acids and amino acids of the two soybean meats prepared in Example 2 were analyzed, and the results are shown in Tables 1 to 3.

As can be seen in Table 1, the content of crude protein and crude protein in the Congo group according to the present invention was similar to that of the control group (prepared from soy sauce powder), but the carbohydrate content was low and the moisture and crude fat content were high.

General component content
(g / 100 g) Bean meat Control soybean meat The bean meat according to the present invention moisture 41.44 50.22 Views min 2.66 2.26 Crude protein 29.67 25.09 Crude fat 4.73 6.93 carbohydrate 21.50 15.50 Note) All experiments were repeated three times.

From Table 2, it can be seen that the Congo group according to the present invention is superior to the soybean meat of the control group in palmitic acid (C16: 0), stearic acid (C18: 0), oleic acid : 1n-9, Cis) and linoleic acid (C18: 2n-6, Cis).

fatty acid Fatty acid content
(mg / 100 g) Bean meat Control soybean meat The bean meat according to the present invention C14: 0 1.75 3.52 C16: 0 345.90 624.56 C16: 1 4.40 2.71 C18: 0 55.03 161.15 C18: 1n-9, trans 8.08 4.94 C18: 1n-9, Cis 853.99 1484.55 C18: 2n-6, trans 10.39 11.57 C18: 2n-6, Cis 765.03 1457.42 C20: 0 12.86 21.40 C20: 1 13.03 15.74 C18: 3n-3 21.52 112.79 C20: 2 5.08 7.88 C22: 0 22.15 32.36 C24: 0 13.23 16.33 C20: 5n-3 0.00 13.38 C24: 1 11.02 7.44 Note) All experiments were repeated three times.

As shown in Table 3, the content of 18 amino acids in the Congo group of the present invention and the Congo group of the control group were substantially similar.

amino acid Amino acid content
(mg / 100 g) Bean meat Control soybean meat The bean meat according to the present invention Aspartic acid 7707.26 7300.90 Threonine 3190.36 2917.03 Serine 5150.12 4982.28 Glutamic acid 19264.7 19501.21 Proline 2193.28 1998.48 Glycine 4588.31 4348.56 Alanine 4346.49 3976.52 Cystine 1642.71 1614.33 Valine 3673.26 3388.69 Methionine 1915.01 1719.82 Isoleucine 3071.39 2781.32 Leucine 8295.83 7940.9 Tyrosine 4345.66 3979.39 Phenylalanine 6126.18 5634.08 Histidine 2700.35 2469.73 Lysine 4319.83 3998.09 Ammonia 2023.71 2057.03 Arginine 5309.34 5030.33 Note) All experiments were repeated three times.

Example  4. Evaluation of color and palatability of soybean meat

The color values and palatability of the two congo groups prepared in Example 2 were evaluated, and the results are shown in Tables 4 and 5.

Mechanical color of soybean meat Hunter color value Reference Bean meat Control soybean meat The bean meat according to the present invention L 99.88 63.71 56.4 a -0.14 7.1 10 b 0 28.2 29 Note) All experiments were repeated three times.

As shown in Table 4, the L value indicating the brightness of each bean meat color was 63.71, which is slightly brighter than the bean meat according to the present invention, and the a value of redness was 7.1 to 10.0 But the b value of yellowness was 28.2 ~ 29.0.

 Evaluation of palatability of soybean meat Evaluation items Bean meat Control Example Invention incense 2.4 3.2 flavor 2.8 3.8 color 4.0 4.4 Likelihood 2.6 3.6 Note) All experiments were repeated three times.

As shown in Table 5, as a result of evaluating palatability of the two congo groups, the Congo group of the control sample was evaluated to have poorer palatability than the soybean meat according to the present invention in flavor and taste due to the characteristic fragrance and taste of soybean. It can be seen that the Congo according to the present invention is much improved in taste, color and overall preference.

Example  5. Total of bean meat Phenolics  And total flavonoid content

Total phenolics and total flavonoid contents were determined for each sample prepared in Reference Example.

Total phenolic compounds were measured by Folin-Ciocalteu method. Each of the prepared samples was filtered through a 0.45 μm filter and diluted 100 times. 0.5 ml of the solution was dispensed into a test tube, 0.5 ml of a 25% Na ₂ CO ₃ solution was added, and the mixture was allowed to stand for 3 minutes. Then, 0.25 ml of 2N-Folin-Ciocalteu phenol reagent was added to the mixture, and the mixture was allowed to stand at room temperature for 1 hour to develop color. The color developed blue was measured for absorbance at 750 nm using a spectrophotometer (Spectronic 2D). The content of total phenolics was determined from the standard curves prepared using gallic acid. The absorbance of the standard curve using glacial was measured at 750 nm by the above method so that the final concentration of gallic acid was 0, 25, 50, and 100 mg / l. The results are shown in FIG.

As shown in Fig. 3A, the total phenolic content of soybean meat according to the present invention was higher than that of the control soybean.

The total flavonoid content of each sample was diluted 50-fold with a 0.45-μm filter, and 0.5 ml was added to a test tube. 1.0 ml of diethylene glycol and 0.01 ml of 1N-NaOH were added thereto, After standing for a period of time, absorbance was measured at 420 nm using a spectrophotometer (Spectronic 2D), and the result was shown in FIG. 3B. The content of total flavonoid was determined from the standard curve prepared using Rutin.

As shown in Fig. 3B, the total flavonoid content of the soybean meat according to the present invention was much higher than that of the control soybean congo.

Example  6. Antioxidant activity test of soybean meat

Antioxidant activity of DPPH radical scavenging activity, ABTs radical scavenging activity and reducing power (FRAP) analysis of two soybean meat extract samples prepared in Reference Example was assayed.

DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma D9132, FW 393.4, C18H12N5O6) is a very stable radical and a violet compound exhibiting a specific absorbance at 517 nm. DPPH radical scavenging activity was measured to confirm antioxidant activity. Specifically, 0.8 ml of a DPPH (1,1-diphenyl-2-picryl-hydrazyl) solution having a concentration of 1.5 × 10 ^-4 M as ethanol was added to 0.2 ml of each extract sample of the two soybean meats by vortex ), And the mixture was allowed to stand at room temperature for 30 minutes, and the absorbance (OD) was measured at 525 nm. In the negative control experiment, 0.2 ml of distilled water was used instead of the sample. The DPPH radical scavenging activity was calculated by the following formula and expressed as a percentage (%). The results are shown in Fig. 4A.

DPPH radical scavenging activity (%) =

       [1- (negative control absorbance / experimental absorbance)] × 100

As shown in Fig. 4A, the DPPH radical scavenging activity of soybean meat according to the present invention was higher than that of the control Konggoche group. That is, it can be confirmed that DPPH radical scavenging activity is increased by the manufacturing process of the present invention.

The ABTs radical scavenging activity is a method for examining the antioxidant ability of 2-azino-bis according to the degree of reduction of colored radicals. In other words, this method is a method to measure the antioxidant ability by comparing with the value of sample and reference material (Trolox, 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) The cations (ABTS) are cleared and decolorized into cyan. At this time, the degree of ABTS cations (ABTS) can be detected by measuring the absorbance, and the decoloring reaction is completed within 1 minute.

Specifically, 5 ml of 7 mM ABTS reagent (Sigma 1888) and 5 ml of 140 mM K2S2O8 (FW 270.3, Sigma 9392) were mixed and allowed to stand in the dark for 14 to 16 hours. The mixture was mixed with anhydrous methanol at a ratio of 1:88, In which the absorbance of the control was adjusted to 0.70 ± 0.02. 0.1 ml of each sample and 0.9 ml of ABTS solution were mixed, shaken for 30 seconds, reacted for 3 minutes and absorbance was measured at 732 nm. Negative control experiments were performed with distilled water instead of samples. The ABTS radical scavenging activity was calculated by the following formula and expressed as a percentage (%), and the result is shown in FIG. 4B.

ABTS radical scavenging activity (%) =

         [1- (negative control absorbance / experimental absorbance)] × 100

As shown in Fig. 4B, the ABTS radical scavenging activity of soybean meat according to the present invention was higher than that of the control soybean congo soybean. It can be confirmed that the ABTS radical scavenging activity is increased by the manufacturing process of the present invention.

Reducing power was measured by using Liu et al. Based on FRAP analysis. Specifically, in the FRAP reduction assay, 10 mM 2,4,6-tripyridyl-s-triazine (TPTZ, T1253, C18H12N6, MW312.33) dissolved in 40 mM acetate buffer (pH 3.6) And 20 mM FeCl ₃ (F7134, MW 162.20) were prepared, and the acetate buffer, the TPTZ solution and the FeCl ₃ solution were mixed at a ratio of 10: 1: 1 (v / v / v) . 0.1 ml of each sample according to the reference example and 0.9 ml of the pre-reacted FRAP reagent were dispensed into a 96-well plate, reacted for 15 minutes, and the absorbance was measured at 590 nm using a microplate reader (Biorad 3055, Sweden) The results are shown in Fig. 4C.

As shown in Fig. 4C, the ABTS radical scavenging activity of soybean meat according to the present invention was higher than that of the control soybean concentrate. It can be confirmed that the ABTS radical scavenging activity is increased by the manufacturing process of the present invention.

From the above results, it can be seen that the Congo group prepared according to the present invention shows excellent antioxidative activity.

Claims (8)

i) adding 2 to 3 times the amount of water to soybeans and immersing the beans at 20 to 30 DEG C for 8 to 16 hours;
ii) removing water and increasing at 100 ° C for 1-2 hours;
iii) drying the expanded soybeans at 50 DEG C to 60 DEG C for 2 to 3 days;
iv) pulverizing the dried beans into a powder; And
v) mixing 45 to 60% by weight of the powdered beans with 40 to 55% by weight of the ingredient, adding the broth to knead, and aging the bean meat. The method for producing soybean meat according to claim 1, wherein the pulverization is carried out with a powder having a size of 100 mesh or less in step iv). The method according to claim 1, wherein in step v) the sub ingredient comprises active gluten, nuts, starch, vegetables, mushroom powder and salt. The method according to claim 1, wherein in step v), the broth is a vegetable broth obtained by boiling radish, onion, onion, dry mushroom, dried kelp, and laurel leaves in water at 100 ° C for 1 hour . The method for producing soybean meat according to claim 1, wherein the aging in step v) is carried out at 4 ° C to 8 ° C for 4 to 6 hours. The method according to claim 1, further comprising, after step v), vi) molding the congo produced in a mold of a desired type. The method according to claim 6, further comprising, after step v) or vi), vii) addition of the manufactured or molded congee at a temperature of 95 ° C to 100 ° C for 0.5 to 1 hour . A soybean meat produced according to the method of any one of claims 1 to 7.

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