KR101514534B1 - Soybean-meat processed food and manufacturing method thereof - Google Patents

Abstract

The present invention relates to soybean meat processed food, and more particularly to soybean meat processed food having reduced antioxidative effect and minimizing side effects of gluten by decreasing the content of gluten used as a binder of soybean meat processed food in the past. And a manufacturing method thereof.

Description

[0001] Description [0002] Soybean-meat processed food and manufacturing method [

The present invention relates to soybean meat processed food, and more particularly to soybean meat processed food having reduced antioxidative effect and minimizing side effects of gluten by decreasing the content of gluten used as a binder of soybean meat processed food in the past. And a manufacturing method thereof.

Soy 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 anti-cancer, anti-arteriosclerosis, It is popular as food.

In addition, industrial production of bean processed foods organized in the form of meat-like products has been underway for decades. These bean processed foods can be processed in a manner similar to that of meat processing, so that they can produce mixed ham and sausage-like vegetable bean hams or sausages that are similar to sausages. This means that there is no cholesterol in the plant high protein Can be used as a new food material. At present, the domestic vegetarian population is around 1%. Recently, soybean-processed foods have been sold in vegetarian restaurants, vegetarian buffets, and vegetarian natural food stores, but they have not been generalized yet and the variety of menus is lacking. In Korea, the market for vegetable protein foods is estimated to be around KRW6 ~ 7bn per year, but the scale is gradually increasing.

Soybean processed food having a fiber structure similar to that of commercially available meat is produced by mixing soybean protein extracted from soybeans and soybean with gluten and various materials and then subjecting them to primary processing.

However, gluten added to conventional soybean foods is a kind of protein found in grains such as wheat. The resulting health problem is called gluten allergy or celic disease, and in the western world, 0.5 ~ 1.0% of the equivalent, and diarrhea and vomiting when you eat, as well as the gas on the stomach, if the stool changes into a ceremony if you fall into a state of shock. Therefore, in recent years, there is a growing demand for bean processed foods with reduced gluten content.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in an effort to solve the above-mentioned problems, and an object of the present invention is to provide soybean meat processed food having reduced gluten content, nutritional superiority and antioxidative activity, and a process for producing the same.

The present invention provides soybean meat processed foods containing soybean crumbs and transglutaminase (TG; TGA).

According to a preferred embodiment of the present invention, 0.1 to 2.5 parts by weight of TG may be added to 100 parts by weight of the soybean pulverized product.

According to another preferred embodiment of the present invention, the soybean meat processed food may further include at least one of a group consisting of gluten, nuts, starch, vegetables and broth.

According to another preferred embodiment of the present invention, the soybean meat processed food comprises 15 to 75 parts by weight of gluten, 7 to 38 parts by weight of nuts, 5 to 40 parts by weight of starch, 5 to 40 parts by weight of starch, , 0.1 to 2.5 parts by weight of TG, and 100 to 200 parts by weight of broth.

According to another preferred embodiment of the present invention, the soybean meat processed food may be at least one of soybean meat, bean sausage, bean ham, beanburger patty, bean curd, bean bulgogi, and soybean steak.

The present invention also provides a method for producing soybean meal, comprising the steps of: 1) And a second step of preparing soybean processed food by mixing soybean meal, gluten, nuts, starch, vegetable, transglutaminase (TG; TGA) and broth; And a method for producing a processed bean meat product.

According to a preferred embodiment of the present invention, the step 1 comprises: a step 1-1 in which beans are dipped in water to prepare a so-called bean; 1-2 steps of drying the so-called soybeans and then growing the soybeans by steam treatment; And (3) a step (1-3) of drying the soybeans and pulverizing the soybeans to prepare a bean pulverized product; . ≪ / RTI >

According to another preferred embodiment of the present invention, the step 1-1 may be to immerse soybeans in 200-300 parts by weight of water relative to 100 parts by weight of soybeans and to boil soybeans at 20-30 ° C for 5-20 hours .

According to another preferred embodiment of the present invention, the drying in the step 1 - 2 is carried out at 20 to 30 ° C for 10 to 50 minutes, and the drying in the step 1 - 2 is carried out at 80 to 120 ° C for 60 to 120 Min. ≪ / RTI >

According to another preferred embodiment of the present invention, the drying of the first to third steps is performed at 50 to 60 ° C for 2 to 3 days, and the bean pulverized products of the first to third steps are dried at a temperature of 20 to 100 mesh ).

According to another preferred embodiment of the present invention, the second step is a step 2-1 in which soybean meal, gluten, nuts, starch, and TG are mixed to prepare a soybean mixture; A step 2-2 of mixing the soybean mixture, the vegetable and the broth to produce a bean-processed food dough; And a step (2-3) of manufacturing the soybean meat processed food by heating the soybean processed food dough; . ≪ / RTI >

According to another preferred embodiment of the present invention, the heating in the 2-3 steps may be performed at 80 to 110 ° C for 20 to 60 minutes.

Hereinafter, terms of the present invention will be described.

The term "antioxidant" of the present invention means prevention of various oxidizing actions occurring in the body. Oxidation occurs when various kinds of unsaturated fatty acids present in the body are oxidized by oxygen to produce a substance called peroxidized lipid. It is a phenomenon that the phenomenon is promoted.

The soybean meat processed food of the present invention has an excellent antioxidant activity with improved texture and improved palatability, and thus has an effect of providing a source of a vegetable protein to cope with meat in accordance with modern health-oriented trends.

In addition, the soybean meat processed food of the present invention has the effect of reducing the gluten content causing side effects, and thereby reducing the side effects caused by gluten.

Furthermore, the soybean meat processed food of the present invention has an effect of providing bean processed food improved in nutritional characteristics due to an increased content of phenolics and flavonoids and an improved antioxidant activity.

In addition, the soybean meat processed food having the antioxidative activity of the present invention can help prevent fatigue or aging, and can also exhibit cancer prevention effect.

Fig. 1 is a flowchart showing a method of manufacturing a bean processed food as one preferred embodiment of the present invention.
2 is a graph showing the total phenolic content analysis measured in Experimental Example 2. FIG.
FIG. 3 is a graph showing total flavonoid content analysis as measured in Example 2. FIG.
4 is a graph showing DPPH radical scavenging activity analysis measured in Example 3. Fig.
FIG. 5 is a graph showing the ABTs radical scavenging activity assay as measured in Example 3. FIG.
FIG. 6 is a graph showing a reduction power (FRAP) analysis measured in Example 3. FIG.

BRIEF DESCRIPTION OF THE DRAWINGS The invention will be described in more detail with reference to the accompanying drawings.

As described above, as the side effect of gluten added to bean processed food has been revealed, there is an increasing demand for soybean processed food having reduced side effects caused by gluten, and as a result of the increase in vegetarian diet, The development of a new food material is required.

Accordingly, the present invention provides soybean processed foods containing soybean crumbs and transglutaminase (TG), which have reduced gluten content and reduced side effects caused by the gluten and have improved nutritional characteristics, It is possible to reduce the side effect of gluten which can be caused by soybean meat processed foods in the past and to provide soybean meat processed foods that have been improved nutritionally compared to conventional soybean meat processed foods.

FIG. 1 is a flowchart illustrating a method for manufacturing a processed bean meat according to a preferred embodiment of the present invention.

First, step 1 is a step of pulverizing soybean to produce soybean pulverized product (S1). The soybeans usable in the present invention are not particularly limited so long as they are cultivated and / or sold in general, but preferably at least one of soybean, peanut, soybean bean, Daesung bean, But is not limited thereto.

The method for pulverizing the soybean is not particularly limited as long as it is a method used for pulverizing and / or pulverizing soybeans, but it can be preferably pulverized using a pulverizer.

On the other hand, when soybean meal processed by soybean meal pulverized with soybean meal, which is not soybean which has been immersed and increased in water, may cause problems such as bean malodor and malformation in the process of producing soybean meat processed food .

Accordingly, in a preferred embodiment of the present invention, step 1) comprises: a step 1-1 in which beans are soaked in water to produce beans called beans; Drying the soybeans and drying the soybeans to produce soybeans; And (3) a step (1-3) of drying the soybeans and pulverizing the soybeans to prepare a bean pulverized product; The beans may be softly called and bean pulverized products may be prepared. As a result, there is an advantage that the bean meat is less and the bean meat processed food is easy to be formed.

First, Step 1-1 is a step of immersing soybeans in water to produce soybeans. As described above, the so-called beans are prepared by immersing the soybeans in water, because the soybeans can be softened and the soybeans can be easily grown.

There is no particular limitation on the so-called bean production, as long as it is a mixing ratio of water and soybeans, which may be conventionally used to form beans, but preferably 200-300 parts by weight of water may be used per 100 parts by weight of soybean It is possible to use 220 to 270 parts by weight of water with respect to 100 parts by weight of the soybean.

The immersion may be carried out at 20 to 30 ° C for 5 to 20 hours, more preferably at 20 to 30 ° C for 10 to 15 hours, but the present invention is not limited thereto. However, if it is immersed at less than 20 ° C, it may take a long time to blow soybeans, which may lead to leakage of the active ingredient. If it is immersed at a temperature exceeding 30 ° C, There is a problem that the bacteria multiply.

Next, in step 1 and step 2, the soybeans are dried and then expanded to produce soybeans. The drying is carried out to remove the water immersed in the soybeans in the step 1-1, and the drying is performed preferably at 20 to 30 DEG C for 10 to 50 minutes, but the present invention is not limited thereto.

The drying of the soybeans after drying is not particularly limited as long as it is carried out at a temperature and for a time to increase grain, but it may be carried out preferably at 80 to 120 ° C for 60 to 120 minutes, May be performed at 95-120 < 0 > C for 60-120 minutes.

If bean curd is run for less than 60 minutes, there is a problem that the bean curd is not completely removed, and when the bean curd is run for more than 120 minutes, many denaturation of the protein contained in the bean Which may cause problems in processing aptitude of soybean meat processed food.

Next, step 1-3 is a step of drying soy beans and pulverizing the soybeans to prepare bean pulverized products. The drying is for removing the waste liquid derived from the soybean which has been increased in the step 1 or 2 and is not particularly limited as long as the temperature and the time of the drying condition for pulverization after the grain growth are increased, For 2 to 3 days.

If it is dried at a temperature lower than 50 ° C., it may take too much time to dry the expanded soy beans, which may cause a decrease in process efficiency. If the soybean is dried at a temperature exceeding 60 ° C., Degeneration may cause problems in processing aptitude of soybean meat processed food.

The pulverization after the drying is not particularly limited as long as it is a method used for pulverizing cereals, but it is preferable to use any one of pulverizer, crusher and mixer have.

Furthermore, the bean pulverized product produced in steps 1 to 3 is not particularly limited as long as it is obtained through a process of immersing, drying, growing, drying and pulverizing soybeans as described above, but preferably 100 mesh or less And more preferably 20 to 100 mesh.

Next, step 2 is a step of preparing soybean meat processed food by mixing soybean crumbs, gluten, nuts, starch, vegetables, transglutaminase (TG) and broth produced in step 1 (S2). The gluten is used to enhance the firmness and chewiness of soybean meat-processed food to give a texture similar to that of meat, and is not particularly limited as long as it is added to bean-processed food.

The content of the gluten added to the present invention is usually less than that added to soybean processed food, and preferably it may contain 15 to 75 parts by weight of gluten relative to 100 parts by weight of bean ground product, more preferably And 20 to 70 parts by weight.

The nuts which can be added to the soybean meat processed food of the present invention are not particularly limited as long as they can be normally purchased and / or cultivated. Examples include, but are not limited to, any one or more of the group consisting of peanut, almond, walnut, sunflower seed, chestnut, bank, pine nut, cashew nut, pistachio, pecan and pumpkin seeds.

The above-mentioned nuts are not particularly limited so long as they are added to bean processed foods, but preferably they can be added to produce pulverized products or pulverized products.

Further, the content of the nuts added to the soybean meat processed food of the present invention is not particularly limited as long as the content is added to the soybean processed food, but it is preferably 7 to 38 parts by weight based on 100 parts by weight of the soybean meal And more preferably 10 to 35 parts by weight based on 100 parts by weight of the pulverized soybean product.

In addition, the starch which can be added to the soybean meat processed food of the present invention is added for imparting tackiness of the materials added to the soybean meat processed food, and is not particularly limited as long as it is conventionally purchased and / or manufactured and used But is not limited to, any one or more of corn starch, potato starch, sweet potato starch, mung bean starch, arrowroot starch and starch starch.

Further, the starch is not particularly limited as far as it is added to soybean processed food, but it may be preferably 5 to 40 parts by weight based on 100 parts by weight of soybean pulverized material, more preferably soybean powder 100 And 10 to 35 parts by weight based on 100 parts by weight of the composition.

Furthermore, the vegetable which can be added to the soybean meat processed food of the present invention is not particularly limited as long as it is conventionally purchased and / or cultivated. For example, it can be onion, carrot, leek, parsley, garlic, pepper, mushroom, tomato, green pepper and the like.

In addition, the vegetable is not particularly limited as long as it is in the form of being added to the processed food. For example, a finely chopped type knife or a grinder can be used.

In addition, the amount of the vegetable to be added to the soybean meat processed food of the present invention is not particularly limited as long as it is the amount of the vegetable to be added to the processed food, but it is preferably 5 to 30 parts by weight relative to 100 parts by weight of the soybean ground meat And more preferably 10 to 20 parts by weight based on 100 parts by weight of the pulverized soybean.

Furthermore, transglutaminase (TG), which is included in soybean meat processed food of the present invention, is used for improving the firmness and chewiness of bean meat processed food by re-crosslinking soybean protein, And is not particularly limited as long as it can be usually purchased and / or synthesized.

In addition, the content of TG contained in soybean meat processed food may be 1% by weight or less based on the whole soybean processed food, which is the allowable range of food additives according to the Food Sanitation Act, 2.5 parts by weight.

In addition, the broth which can be added to the soybean meat processed food of the present invention can be used without any particular limitation as long as it is purchased and / or manufactured. For example, broth water prepared by adding at least one species selected from the group consisting of radish, onion, onion, mushroom, kelp, and laurel leaf to water and heating it at 100 ° C or higher for 1 to 2 hours may be used. It is not limited.

In addition, the broth is not particularly limited as long as it is an amount added to the dough of the bean processed food. Preferably, the broth may contain 100 to 200 parts by weight based on 100 parts by weight of the bean ground product, And 140 to 180 parts by weight based on 100 parts by weight of water.

Further, in one embodiment of the present invention, step 2-1 in which soybean crumbs, gluten, nuts, starch, and TG are mixed to produce a soybean mixture; A step 2-2 of mixing the soybean mixture, the vegetable and the broth to produce a bean-processed food dough; And a step 2-3 of heating the bean-processed food dough to prepare a bean-meat-processed food.

First, Step 2-1 is a step of preparing a soybean mixture by mixing soybean meal, gluten, nuts, starch and TG. The preparation of the soybean mixture by mixing soybean meal, gluten, nuts, starch and TG has the effect of providing the same tasting and processing aptitude through balanced dough.

According to one embodiment of the present invention, the soybean mixture may further include salt, and the salt may be contained in an amount of 1 to 3 parts by weight based on 100 parts by weight of the soybean pulverized product.

Next, step 2-2 is a step of mixing the soybean mixture, the vegetable, and the broth to produce a bean-processed food dough. The bean processed food dough is not particularly limited as long as it is a method for producing a dough of a typical processed food, but it is preferably kneaded for 30 to 60 minutes using a kneader. For example, a soybean mixture and broth may be mixed using a kneader, primary kneaded for 10 to 30 minutes, and then added to the primary kneader and kneaded for 10 to 30 minutes. As another example, soybean mixture and vegetable can be mixed, then broth can be added and kneaded for 30 to 60 minutes using a kneader.

Further, according to another embodiment of the present invention, the bean-processed food dough may further include a step of aging the bean product before the heating of the bean product in two or three steps. The aging is for uniformly mixing the moisture contained in the dough of the soybean processed food, and the aging condition is not particularly limited as long as it is a condition for aging the processed food dough, It can be aged for 8 hours, more preferably aged for 4 to 6 hours at a temperature of 3 to 8 占 폚.

If aging is carried out at a temperature higher than 10 DEG C, soybean processed food produced by propagating microorganisms or the like in the bean processed food dough may be difficult to be consumed as food.

According to another embodiment of the present invention, the bean processed food of the present invention may further include molding the bean processed food dough between steps 2-2 and 2-3. The forming step is a step of forming the bean processed food dough in a forming mold of a desired shape, and can be used without any particular limitation as long as it is a forming mold normally used for forming a processed food. For example, a mold may be used in the form of a sausage, a ham, or a hamburger patty.

Next, in steps 2 and 3, the bean-processed food dough is heated to produce soybean meat-processed food. The heating is not particularly limited as long as it is a condition that is ordinarily carried out in order to prepare starch and / or vegetables contained in dough of processed food, but it may be heated at 80 to 110 ° C for 20 to 60 minutes, , It may be heated at 90 to 105 DEG C for 30 to 50 minutes.

The soybean meat processed food of the present invention produced through the above-mentioned method contains soybean crumbs and transglutaminase (TG) and has an antioxidative activity.

The soybean pulverized product is not particularly limited as long as it is a soybean that is usually cultivated and / or sold, but preferably at least one selected from the group consisting of soybean, peanut, soybean bean, Daesung bean, However, the present invention is not limited thereto.

The transglutaminase (TG) is used for improving the firmness and chewiness of bean meat processed food through re-crosslinking of soybean protein to impart a texture similar to that of beef meat, and can be purchased and / And there is no particular limitation.

Further, the content of TG contained in the soybean meat processed food may be 1% by weight or less based on the total soybean processed food, which is a food additive acceptable in the Food Sanitation Law, 2.5 parts by weight.

In addition, the soybean meat processed food having the antioxidant activity of the present invention can help prevent fatigue or aging, and may have an activity of preventing oxidation of the gene by giving the antioxidative activity to the active oxygen by self-oxidation. The active oxygen is reduced by an antioxidant activity to remove active oxygen, thereby losing carcinogenicity. Thus, the soybean meat processed food of the present invention can exhibit cancer prevention effect.

In addition, the bean meat processed food of the present invention may further comprise at least one of a group consisting of gluten, nuts, starch, vegetables, salt and broth.

The gluten is used to enhance the firmness and chewiness of soybean meat-processed food to give a texture similar to that of meat, and is not particularly limited as long as it is added to bean-processed food.

The content of the gluten added to the present invention is usually less than that added to soybean processed food, and preferably it may contain 15 to 75 parts by weight of gluten relative to 100 parts by weight of bean ground product, more preferably And 20 to 70 parts by weight.

Further, the soybean meat processed food may contain 15 to 75 parts by weight of gluten, 7 to 38 parts by weight of nuts, 5 to 40 parts by weight of starch, 5 to 25 parts by weight of vegetable, 0.1 to 2.5 parts by weight of TG, And 100-200 parts by weight of broth.

In addition, the soybean meat processed food may be any one or more of the group consisting of soybean meat, bean sausage, bean ham, beanburger patty, bean curd, bean bulgogi, and soybean steak.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. The embodiments of the present invention are provided to explain the present invention to the average person skilled in the art in more detail.

[ Example ]

Example  1. Beans Crushed water  Produce

Domestic soybean (Daesung bean) harvested in 2011 was supplied and used by the Functional Crop Department of the National Institute of Advanced Industrial Science and Technology (Milyang City, Korea). 1 kg of the Korean soybean was washed with tap water three times, and water was removed by using a mesh sieve at 25 ° C. 3 kg of water was added to 1 kg of the soybeans having been removed from the water, immersed at 25 DEG C for 12 hours, and the water was removed using 100 mesh at 25 DEG C for 30 minutes. Then, the soybeans were put in a pot and heated at 100 ° C for 1.5 hours. The soybeans were dried at 50 ~ 60 ℃ for 2 days, and the dried soybeans were pulverized into powders having 80 mesh or less by using a pulverizer to prepare bean pulverized products for producing soybean processed foods.

Example  2-4. Preparation of bean meat

(Soybean powder), salt (domestic), and transglutaminase, which were prepared in Example 1, soybean powder, gluten (Shinsoon Industry Co., Ltd., active gluten), peanut (domestic), almond (US), cornstarch (TG: TGA) (Taixing Dongsheng Food Science & Technology Co., Ltd., product name: TG-B (TG-B)) were mixed with the contents shown in the following Table 1 to prepare a soybean mixture.

Raw material Example 2 Example 3 Example 4 The bean ground product of Example 1 480 g (59.9%) 480 g (59.8%) 480 g (59.7%) gluten 200 g (25.0%) 200 g (24.9%) 200 g (24.9%) Corn starch 40 g (5.0%) 40 g (5.0%) 40 g (5.0%) peanut 40 g (5.0%) 40 g (5.0%) 40 g (5.0%) almond 30 g (3.7%) 30 g (3.7%) 30 g (3.7%) Salt 10 g (1.2%) 10 g (1.2%) 10 g (1.2%) TG 0.84 g (0.1%) 2.1 g (0.25%) 4.2 g (0.5%)

Then, 700 g of broth was added to the soybean mixture three times, and the mixture was firstly kneaded in a kneader to prepare a first dough of soybean processed food. Then, 120 g of minced vegetable was added to the first dough and kneaded to prepare a bean processed food dough Respectively. Then, the bean processed food dough was aged at 4 캜 for 5 hours to prepare aged bean processed food dough.

The broth was boiled at 100 ° C for 1 hour in 800 ㎖ of water, 150 g of onion, 360 g of onion, 30 g of dried shiitake mushroom and 60 g of dried kelp in 6,000 ml of water.

The chopped vegetables were prepared by kneading 400 g of onion, 200 g of carrot, 200 g of leek, and 100 g of shiitake mushroom using a knife.

The aged bean processed food dough was molded into a round forming mold having a height of 8 cm and a diameter of 9.5 cm and then heated at 100 캜 for 30 minutes and then cooled to produce a soybean congee.

Comparative Example  One.

A congo group was prepared in the same manner as in Example 2, except that 400 g of the bean pulverized product prepared in Example 1, 280 g of gluten, 40 g of corn starch, 40 g of peanut, 30 g of almond and 10 g of salt were used .

Experimental Example  1. Analysis of composition of soybean meat

Congo groups prepared in Examples 2 to 4 and Comparative Example 1 were cut into small pieces using a knife, frozen at -70 ° C for two days, dried using a freeze drier, and pulverized by a pulverizer to prepare a pulverized sample. Then, 50 ml of 50% methanol (manufacturer: Deoksan Sci.) Was added to 5 g of the above ground sample, and the mixture was extracted at 300 rpm for 12 hours using a rotary shaker (Eyela Co., Ltd., rotary shaker: MMS-110) Soybean meat extract was prepared.

The soybean meat extract was subjected to three times repetition by the Korea Testing and Research Institute (Food Hygiene Inspection Agency, Seoul, Korea) to obtain general components, amino acids and fatty acid components. The results of the analysis of the three general components, amino acid components or fatty acid components were then averaged. The mean values of the results of the general composition analysis obtained above are shown in Table 2, the average values of the fatty acid composition analysis results are shown in Table 3, and the average values of the amino acid composition analysis results are shown in Table 4 below.

Content (g / bean meat 100 g) Example 2 Example 3 Example 4 Comparative Example 1 moisture 49.9 49.0 49.4 49.7 Views min 2.0 2.1 2.0 1.9 Crude protein 23.3 23.6 23.0 25.9 g Crude fat 8.6 8.9 9.2 8.5 carbohydrate 16.2 16.5 16.3 14.0

As can be seen in Table 2, the moisture content was about 49.0 g per 100 g of soybean meat, 2.0 g per 100 g of soybean meal, and the addition of relatively small amount of gluten, All showed similar results.

In addition, crude protein content was 25.9 g / 100 g for Comparative Example 1 and 23.0 to 23.6 g for 100 g of soybean meat in Examples 2 to 4, in which TG was added, in which the gluten content was relatively high.

Furthermore, the crude fat of Comparative Example 1, which had a relatively high gluten content, was lowest at 8.5 g / 100 g and that of Examples 2 to 4 containing TG was at 8.6 to 9.2 g / 100 g.

In addition, the carbohydrate content was also lowest at 14.0 g / 100 g of Congo group of Comparative Example 1 and 16.2 to 16.5 g / 100 g of Examples 2 to 4 containing TG, with relatively high gluten content.

Fatty acid content (mg / 100 g of soybean meat) Example 2 Example 3 Example 4 Comparative Example 1 Myristic acid 5.6 5.7 5.9 5.4 Palmitic acid 792.0 791.0 842.7 797.7 Palmitoleic acid 4.6 7.5 7.9 7.8 Stearic acid 217.3 217.5 234.5 205.5 Trans-Oleic acid 3.3 4.2 7.7 3.6 Oleic acid 1523.7 1528.9 1638.6 1531.1 Trans-linoleic acid < RTI ID = 0.0 > 6.8 7.4 8.8 7.1 Linoleic acid 3420.7 3402.6 3660.3 3312.1 Arachidic acid 24.0 24.5 25.3 23.6 Eicosenoic acid 19.6 20.0 20.8 21.3 Alpha-linolenic acid 396.4 394.7 426.4 367.8 Behenic acid 34.1 35.3 36.6 35.0 Lignoceric acid 15.7 16.3 16.7 16.7 Nervonic acid 13.0 11.8 9.5 14.8

As shown in Table 3, the major fatty acids of soybean meat to which TG was added were palmitic acid, oleic acid and linoleic acid, but the amount of TG added (Examples 2 to 4) 4) and the addition of TG (Examples and Comparative Examples), the difference in the content of the fatty acids was insignificant.

Amino acid content (mg / 100 g of soybean meat) Example 2 Example 3 Example 4 Comparative Example 1 Aspartic acid 4844 4844 4502 4071 Threonine 2156 2072 2000 1091 Serine 2813 2685 2598 2058 Glutamic acid 10454 10170 9566 11199 Proline 1816 1742 1674 1079 Glycine 2536 2552 2473 1412 Alanine 3010 2924 2738 1475 Cystine 905 849 615 5557 Valine 2216 2211 2129 2311 Methionine 1284 1239 1151 690 Isoleucine 2182 2166 2015 1338 Leucine 4192 4161 4032 2098 Tyrosine 2870 2812 2673 2026 Phenylalanine 4000 3903 3717 4255 Histidine 1854 1811 1714 957 Lysine 2748 2715 2645 1325 Ammonia 925 917 891 652 Arginine 3501 3411 3301 4895

As shown in Table 4, the main amino acids of the soybean meat of Comparative Example 1 to which TG was not added were glutamic acid, cystine and arginine, and in Examples 2 to 4 The main amino acids of soybean meat were glutamic acid, aspartic acid and leucine. Gluten content was relatively high and glutamic acid content of soybean meat of the comparative example without TG was the highest of 11199 mg / 100 g. Congo groups of Examples 2 to 4 containing TG were 9566 to 10454 mg / 100 g g.

Experimental Example  2. Total Phenolics  And total flavonoid content analysis

The soybean meat extract prepared in Experimental Example 1 was filtered to obtain a soybean meat filtrate. The soybean meat filtrate (5 ml) was further filtered with a 0.45 쨉 m filter to analyze the total phenolix content and total flavonoid content. The total phenolic content was measured by the Folin-Ciocalteu method and the total flavonoid was measured by diethylene glycol.

Total phenolics were determined by the Folin-Ciocalteu method. The soybean meat extract prepared in Experimental Example 1 was filtered through a 0.45 탆 filter, diluted 100-fold with distilled water, dispensed in a 0.5-ml test tube, added with 0.5 ml of a 25% Na ₂ CO ₃ solution, It was politicized. Then, 0.25 ml of 2N-Folin-Ciocalteu phenol reagent was added and mixed. Then, the mixture was allowed to stand at room temperature for 1 hour to develop color. The color developed blue was measured with a spectrophotometer (Spectronic 2D) at 750 nm. The content of total phenolics was determined from the standard curves prepared using gallic acid. Absorbance at 750 nm was measured by the method described above so that the final concentration of gallic acid was 0 mg / l, 25 mg / l, 50 mg / l or 100 mg / l, .

As shown in FIG. 2, the total phenolic content of soybean meat of Comparative Example 1 (TGA 0%) without TG was 3.23 GAE g / kg, and TG was added to Examples 2 to 4 (TGA 0.1% TGA 0.25% and TGA 0.5%). In addition, the total phenolic content of the soybean meat of Examples 2 to 4 containing TG was 3.71 to 3.72 GAE g / kg.

For the total flavonoid content, the soybean meat extract prepared in Experimental Example 1 was filtered through a 0.45 탆 filter, diluted 50 times with distilled water, and 0.5 ml was added to a test tube, and 1.0 ml of diethylene glycol and 0.01 ml of 1N NaOH And the mixture was allowed to stand in a constant temperature water bath at 37 ° C for 1 hour. The absorbance was measured at 420 nm using a spectrophotometer (Spectronic 2D), and the results are shown in FIG. The content of total flavonoid was determined from the standard curve prepared using Rutin.

As shown in FIG. 3, the total flavonoid content of soybean meat of Comparative Example 1 (TGA 0%) without TG was 0.97 RE g / kg, and TG was added in Examples 2 to 4 (TGA 0.1%, TGA 0.25% and TGA 0.5%), respectively. In addition, the total flavonoid content of soybean meats of Examples 2 to 4 containing TG was 1.14 to 1.16 RE g / kg.

2 and 3, it was confirmed that the soybean meat added with TG of the present invention contained a larger amount of phenolics and flavonoids than soybean meat without TG (Comparative Example 1). As a result, The Konggogi of the invention can be used as a functional food having antioxidative effect because it has an antioxidative effect by phenolics and flavonoids.

Experimental Example  3. Antioxidant activity test

10 ml of the filtrate prepared in Experimental Example 2 was concentrated by using a vacuum condenser (Eyela, N-1000, a rotary evaporator under reduced pressure) and then frozen at -70 ° C for 24 hours. Dry product name: FDU-2100). Then, 50% methanol as an extraction solvent was added to the above dried powder to prepare soybean meal dry powdery solutions of 0.5 mg / ml, 0.25 mg / ml and 0.1 mg / ml, respectively. The antioxidant activity was assayed by DPPH radical scavenging activity, ABTs radical scavenging activity and reducing power (FRAP) analysis.

DPPH (1,1-diphenyl-2- picrylhydrazyl, Sigma D9132, FW 393.4, C 18 H 12 N 5 O 6) is a purple compound showing a specific absorption at 517 nm as an extremely stable radical. The DPPH radical scavenging activity was specifically, each of the concentrations of the extract sample 0.2 ㎖ soybean meat dry powder solution, ethanol 1.5 × 10 ^-4 M a so as to give a concentration DPPH (1,1- diphenyl-2-picryl- as hydrazyl) solution was uniformly mixed with a vortex. After that, the sample was allowed to stand at 25 DEG C for 30 minutes, and the absorbance (OD) was measured at 525 nm using a spectrophotometer (Spectronic 2D). 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 (1) and expressed as a percentage (%), and the results are shown in FIG.

As shown in Fig. 4, in contrast to soybean meats (TGA 0%) of Comparative Example 1 in which TG was not added, Congoglycans Example 2 to 4 (TGA 0.1%, TGA 0.25% TGA 0.5 %) Of DPPH radical scavenging activity.

In addition, the ABTs radical scavenging activity is a method of examining the antioxidant ability according to the degree of reduction of colored radicals of 2-azino-bis. 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) (ABTS) is discarded and discolored in cyan. At this time, the degree of ABTS cations (ABTS) can be detected by measuring the absorbance, and the discoloration reaction is completed within 1 minute, so that the measurement is possible in a short time.

Specifically, the ABTs radical scavenging activity was determined by mixing 5 ml of a 7 mM ABTs reagent (product name 1888, Sigma Co., USA) and 5 ml of 140 mM K ₂ S ₂ O ₈ (FW 270.3, Sigma Company 9392, USA) After incubation for 16 hours, the mixture was mixed with anhydrous methanol at a ratio of 1: 88 and the absorbance of the control was adjusted to 0.70 ± 0.02 at 732 nm using a spectrophotometer (Spectronic 2D).

The soybean meat dry powder solution was mixed with 0.1 ml of each of the concentrations and 0.9 ml of the ABTs solution. The mixture was shaken for 30 seconds, reacted for 3 minutes, and absorbance was measured at 732 nm using a spectrophotometer (Spectronic 2D). Negative control experiments were performed with distilled water instead of samples. The ABTs radical scavenging activity was calculated by the following formula (2) and expressed as a percentage (%). The results are shown in FIG.

As shown in FIG. 5, in contrast to the Congo group of Comparative Example 1 (TGA 0%) to which TG was not added, Congo groups 2 to 4 (TGA 0.1%, TGA 0.25% TGA 0.5% ) Were much higher than those of ABTs radical scavenging activity.

Reducing power was measured by using Liu et al. Based on FRAP analysis. Specifically, in the reducing power FRAP analysis reaction solution is 300 mM acetate buffer (pH 3.6), 40 mM 10 mM dissolved in hydrochloric acid, 2,4,6-pyridyl -s- triazine _{(TPTZ, T1253, C 18 H} 12 N _6, molecular weight 312.33) and 20 mM FeCl ₃ (F7134, were prepared for molecular weight 162.20), an acetate buffer, TPTZ solution and FeCl ₃ solution 10: 1: 1 (v / v / v) and mixed 15 minutes at 37 ℃ in Lt; RTI ID = 0.0 > pre-reacted < / RTI > 0.1 ml of the dried bean meat powder and 0.9 ml of the preliminarily reacted FRAP reagent were dispensed into a 96-well plate and reacted for 15 minutes. The absorbance at 593 nm was measured using a microplate reader (Biorad 3055, Sweden) And the results are shown in Fig.

As shown in FIG. 6, in Examples 2 to 4 (TGA: 0.1%, TGA: 0.25% TGA: 0.5%) having the TG of the present invention in addition to Comparative Example 1 (TGA: 0% ) Had higher FRAP reducing power.

As can be seen from FIGS. 4 to 6, the TG-added Congo group of the present invention was found to have higher DPPH radical scavenging activity, ABTs radical scavenging activity and FRAP reducing power than the TG-free Congo group. The results showed that the Congo group of the present invention had a higher antioxidative activity than the Congo group without TG.

Experimental Example  4. Evaluation of physical properties, color and palatability

The physical properties of soybean meat prepared in Examples 2 to 4 and Comparative Example 1 were cut into 5 cm x 5 cm x 1 cm (width x length x height), and a physical property machine (Stable Micro System, product name: TA . XTEpress), and the chromaticity was measured using a colorimeter (product name: CM-3500d, manufactured by Minolta Co., Ltd.). The physical properties measured above are shown in Table 5, and the measured physical properties are shown in Table 6 below.

As shown in Table 5, the physical properties of soybean meat were measured, and the firmness of soybean meat of Examples 2 to 4 containing TGA was higher than that of soybean meat of Comparative Example 1 to which TGA was not added. The soybean meats of Examples 2 to 4 to which TGA was added were lower than those of Comparative Example 1, and the soybean meats of Examples 2 to 4 were similar to soybean meats of Comparative Example 1.

In addition, the soybean processed foods of Examples 2 to 4, in which 200 g of gluten was added and 280 g of gluten was added, were more robust despite the addition of a smaller amount of gluten than those of Comparative Example 1 in which 280 g of gluten was added. Similar level.

As can be seen from Table 6, the color values of the bean meats of Examples 2 to 4 and Comparative Example 1 were measured. As a result, the L value indicating the brightness, the a value of the redness and the b value of the yellowness index 1 < / RTI > and TGA supplemented soybean meats of Examples 2 to 4 were similar.

In addition, the palatability evaluation of soybean meat was conducted by 10 employees of Hamyang Nonghyup Processing Office and 20 students of Kyungnam University of Science and Technology food science students' very good 5 points, good 4 points, average 3 points, bad 2 points, very bad 1 Point "scale. The palatability evaluated by the above scale method is shown in Table 7 below.

As can be seen in Table 7, the palatability evaluation of the Congo group revealed that the soybean meats (Examples 2 to 4) to which TGA had been added (TGA-free soybean meats (Comparative Example 1) In comparison with the conventional method.

It was also confirmed that 200 g of gluten was added to soybean meat of Comparative Example 1 to which 280 g of gluten was added and the Congo groups of Examples 2 to 4 to which TGA was added had a higher evaluation in terms of overall acceptability.

As can be seen from Tables 6 to 7, it was confirmed that the TG-added Congo group of the present invention had improved robustness and improved in flavor, taste, and taste than the conventional TG-free soybean meat.

As can be seen from the above Examples, Comparative Examples and Experimental Examples, the soybean meat processed food of the present invention has an excellent antioxidant activity with improved texture and improved palatability, and can provide a substitute vegetable protein source of meat replacing with modern health- And the soybean meat processed food of the present invention can be expected to provide soybean meat processed foods having improved nutritional characteristics due to an increased content of phenolics and flavonoids and an improved antioxidant activity.

Claims (12)

A soybean meat processed food having antioxidative activity comprising 0.1 to 2.5 parts by weight of transglutaminase (TG; TGA) relative to 100 parts by weight of soybean ground water. delete The soybean meat processed food according to claim 1, wherein the soybean meat processed food further comprises at least one of a group consisting of gluten, nuts, starch, vegetable, and broth, and has antioxidant activity. The soybean meat processed food product according to claim 3, wherein the soybean meat processed food comprises 15 to 75 parts by weight of gluten, 7 to 38 parts by weight of nuts, 5 to 40 parts by weight of starch, 5 to 30 parts by weight of vegetable, ~ 2.5 parts by weight and 100 ~ 200 parts by weight of broth and antioxidant activity. The method of any one of claims 1, 3, and 4, wherein the soybean meat processed food is one of a group consisting of soybean meat, bean sausage, bean ham, beanburger patty, bean curd, Processed soybean meat. A step 1 of pulverizing soybeans to prepare a bean pulverized product; And
And a second step of preparing soybean meat processed food by mixing soybean crumbs, gluten, nuts, starch, vegetables, transglutaminase (TG) and broth,
And 0.1 to 2.5 parts by weight of TG relative to 100 parts by weight of the soybean pulverized product. 7. The method of claim 6,
Immersing the soybeans in water to prepare the so-called beans;
1-2 steps of drying the so-called soybeans and then growing the soybeans by steam treatment; And
1 to 3, the beans are dried and pulverized to produce bean pulverized products;
≪ RTI ID = 0.0 > 1. ≪ / RTI > [7] The method according to claim 7, wherein the step 1-1 comprises immersing soybeans in 200-300 parts by weight of water per 100 parts by weight of soybeans, and soaking soybeans at 20-30 DEG C for 5-20 hours. ≪ / RTI > [7] The method according to claim 7, wherein the drying in step 1-2 is performed at 20 to 30 DEG C for 10 to 50 minutes, and the step for 1-2 step is performed at 80 to 120 DEG C for 60 to 120 minutes By weight of soybean meal. [7] The method according to claim 7, wherein the drying of the first to third steps is performed at 50 to 60 DEG C for 2 to 3 days, and the bean pulverized product of the first to third steps is 20 to 100 mesh Process for manufacturing soybean meat processed food. 7. The method of claim 6,
Step 2-1 in which soybean meal, gluten, nuts, starch, and TG are mixed to prepare a soybean mixture;
A step 2-2 of mixing the soybean mixture, the vegetable and the broth to produce a bean-processed food dough; And
A step (2-3) of heating the bean-processed food dough to produce processed soybean meat;
≪ RTI ID = 0.0 > 1. ≪ / RTI > [12] The method according to claim 11, wherein the heating in step 2-3 is performed at 80 to 110 [deg.] C for 20 to 60 minutes.

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