KR101591203B1 - Soy protein jerky product with textured soy protein and method of the producing the same - Google Patents
Soy protein jerky product with textured soy protein and method of the producing the same Download PDFInfo
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- KR101591203B1 KR101591203B1 KR1020140193789A KR20140193789A KR101591203B1 KR 101591203 B1 KR101591203 B1 KR 101591203B1 KR 1020140193789 A KR1020140193789 A KR 1020140193789A KR 20140193789 A KR20140193789 A KR 20140193789A KR 101591203 B1 KR101591203 B1 KR 101591203B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P30/00—Technologies relating to oil refining and petrochemical industry
- Y02P30/20—Technologies relating to oil refining and petrochemical industry using bio-feedstock
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Abstract
Description
The present invention relates to a method for manufacturing a smoked soybean protein jerky using TSP-Textured Soy Protein and a method for producing the same.
In the westernization of eating habits, the consumption of meat in our country is also increasing considerably. Meat which was precious in farming-oriented society was a valuable food that could not be eaten unless it was a specific day. Now, with the expansion of factory-type breeding facilities and increase in imported meat, it is now possible to access meat at low price anytime and anywhere, And this was a major factor in the increase of meat intake in Korea. This increase in meat consumption has become a danger to the health of modern people. In addition, the preference for environmentally friendly foods has increased, and the development of new food materials and the development of production technologies for meat substitute foods are required.
Soy protein has been developed as a representative meat replacement food. Soy protein is a storage protein that accounts for about 40% of soybean seed components. Extraction of defatted soybeans in water resulted in about 90% protein extraction, and about 80% of the water extracted protein was acid precipitated. The precipitated protein was detected by ultracentrifugation analysis at 2, 7, 11, 15S And a settling coefficient). Of these, 7S (conglycinin) and 11S (glycinin) constitute about 70% of the whole soybean protein. The contents of 7S and 11S are reported to be somewhat different depending on the variety. Protein belongs to salt-soluble globulin, but in the case of extraction from soybean stalk, water can be extracted according to the influence of coexisting salt.
The amino acid composition of soybean protein is characterized by higher lysine content than other cereal proteins. Thus, by combining with grains, less lysine can be supplemented into the grain protein. This is why soybeans are called meat in the field. Soybean protein exhibits various functional properties under a given condition, so that by manipulating the functional properties such as solubility, emulsifying property, foaming property, coagulability, gel forming ability, organization property and binding property, Can be developed as a variety of foods by using chewiness and the like.
However, since the soy protein can form meat shape externally, it is used as a substitute for meat in the form of crushed processed meat because it has a limitation in having a unique texture of meat. It is mainly used for hamburger patty, fried meat, Limited.
Tissue soy protein (TSP-Textured Soy Protein) is made into a shape similar to that of meat. Soybean protein products such as soybean flour, defatted soybean flour, concentrated soybean protein, and isolated soybean protein are hard to ingest because of their physical characteristics. In order to solve this problem, soy protein is called TSP-Textured Soy Protein to make soy protein similar to meat to improve chewiness and taste. Tissue soybean protein is mainly used as an extender of meat products, and there are two methods of production using extruder and steam. The extruder method is a method of extruding the defatted soy flour (soybean powder) or the concentrated soybean protein with water and then extruding it at high pressure while heating with an extruder to solidify the protein molecules with a certain degree of orientation, To have a similar chewing sensation. The steam method utilizes the property that gel is formed when the protein is heat treated with high temperature steam. As the raw material, defatted soy flour is mainly used, the moisture content of the raw material is suitably 18 to 24%, the vapor pressure is at least 25 psig, usually 80 to 110 psig is used. The tissue soybean protein thus produced is used as an extender of meat and also has an effect on brightening the color of the meat.
Korean Patent Laid-Open Publication No. 1994-0001806 discloses a process for producing a soy protein food in which defatted soy flour is formed through high-temperature extrusion molding under specific conditions, and a method for producing seasoned artificial junits prepared by seasoning soy protein food with seasoning liquid However, since it does not disclose the problems such as defatting of defatted soybean powder, it has technical characteristics in order to organize defatted soybean meal. Therefore, it can not be considered that it meets the technical requirements for actual commercialization of jerky.
Korean Patent Laid-Open Publication No. 2013-0061463 discloses a method of preparing a composition for bean jerky by mixing Yeast Extract, Meat Sauce, and Sugar into a mixed powder of bean powder, chalcopyrum, glutinous rice, And then heating and molding at a low temperature for a certain period of time, followed by drying. However, a yeast extract is required, a molding step is required, and a drying step is performed for at least one day It is economically inefficient.
Thus, the present inventor has used the crude TSP-Textured Soy Protein (TSP-Textured Soy Protein) without any crushing or sieving to maintain the texture of meat jerky as much as possible. By removing the unique odor of soybean and removing flavor As a result, the present invention has been completed.
An object of the present invention is to provide a method for manufacturing a smoked soybean protein beef jerky as a protein source that is superior in nutrition and has a good texture and rich flavor similar to meat using tissue soybean protein, have.
In order to achieve the above object, the present invention provides a method for producing a soybean protein-containing soybean protein, comprising mixing TSP-Textured Soy Protein, beef vegetable flavor oil, and purified water, A step of aging, and a step of smoldering and drying, and a smoked soybean protein jerky prepared thereby.
The jerky produced according to the present invention has an excellent texture due to the use of the tissue soybean protein as it is in its original shape, and through the fogging process, the color and flavor are enhanced and the preservability is improved. At the same time, the soybean vegetable flavor is fried, Thereby providing a soybean protein jerky having excellent taste and nutrition.
FIG. 1 shows a process for producing a jerky soybean protein jerky using tissue soybean protein.
(A) mixing and frying TSP-Textured Soy Protein, beef vegetable oil, and purified water; (b) aging the tissue soybean protein composition obtained in step (a) with a salting solution; And (c) fumigation and drying.
In one embodiment of the present invention, in the step (a), the tissue soybean protein, beef vegetable flavor oil, and purified water each comprise 20 to 55 parts by weight of tissue soybean protein: 1 to 10 parts by weight of beef vegetable flavor oil: 15 to 35 parts by weight of purified water Particularly, tissue soybean protein 30 to 45 parts by weight: beef vegetable flavor oil 2 to 8 parts by weight: purified water 20 to 30 parts by weight, more specifically, tissue soybean protein 38 to 42 parts by weight: beef vegetable flavor oil 5 to 7 Parts by weight: purified water in an amount of 21 to 27 parts by weight. In case of blending with the above ratio, vegetable fat content can be minimized while maximizing the texture of the tissue soybean protein, and it can be an optimal condition for heating and frying.
In one embodiment of the present invention, 20 to 40 parts by weight of soybean oil may be further mixed in the step (a) upon mixing TSP-Textured Soy Protein, beef vegetable oil, and purified water.
In one embodiment of the present invention, in step (a), TSP-Textured Soy Protein, beef vegetable flavor oil, and purified water are mixed and heated at 100 to 200 ° C and then fried. More specifically at about < RTI ID = 0.0 > 150 C. < / RTI > In the case of frying in the above-mentioned temperature range, there is an advantage that the odor of the soybean can be effectively removed through a short-time heat treatment.
In one embodiment of the present invention, between step (a) and step (b), the step of drying the fried tissue protein composition may be further included. This is preferably performed so as to remove the fat in the tissues of the tissue soybean protein and maintain the moisture content at 30 to 35% so that the saline solution is sufficiently absorbed into the tissue soybean protein in the saline solution mixing step.
In one embodiment of the present invention, in step (b), the saline solution may be prepared by blending seasoning for jerky, sugar and purified water.
In one embodiment of the present invention, the beef jerking seasoning, sugar and purified water may be formulated in an amount of 10 to 20 parts by weight of seasoning for beef jerk, 1 to 10 parts by weight of sugar, and 70 to 90 parts by weight of purified water, respectively.
In one embodiment of the present invention, the temperature condition during aging in step (b) may be-2 to 10 ° C. There is an advantage that the texture is improved and the flavor is deepened as compared with the case of aging under the above temperature conditions.
In one embodiment of the present invention, in step (c), the smoker is smoked by means of a smoked house, wherein the smoked house is cooked in a fast drying, a hot smoke, a first dry cook and a second dry cook the first dry cook is cooked at 70 to 80 ° C, the second dry cook is cooked at 75 to 75 ° C, and the second dry cook is cooked at 75 to 80 ° C. To < RTI ID = 0.0 > 85 C. < / RTI > It is possible to improve the color and flavor and improve the preservability by going through the process of smoked dry, heat smoked, first dry cook and second dry cook.
In one embodiment of the present invention, the beef vegetable flavor oil may be composed of 90 to 95% by weight of the ground, 4 to 6% by weight of the onion flake, and 1 to 4% by weight of the garlic flake. When blended at the above mixing ratio, the defatted fat content and the meat flavor can be imparted to the tissue soybean oil, and it may be effective to remove the odor of the soybean.
The present invention also relates to a smoked soybean protein beef jerky prepared by the method of manufacturing a permanent smoked bean jerky beef jerky.
Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and experimental examples. It should be understood, however, that the same is by way of illustration and example only and is not intended to limit the scope of the present invention.
[Examples and Comparative Examples]
Example 1: Preparation of soybean protein jerky
To 40% by weight of TSP-Textured Soy Protein, 54% by weight of purified water and 6% by weight of beef vegetable flavor oil made of 95% by weight of onion, 3% by weight of onion flake and 2% Dried at 150 ° C, fried for 3 minutes, dried, and mixed with the drench solution prepared by mixing 82% by weight of purified water, 15% by weight of seasoning for jerky and 3% by weight of sugar, The mixture was aged in a refrigerator for 4 hours at 6 캜 for 4 hours, then dried in a smoke house at 45 캜 for 20 minutes, smoked at 65 캜 for 30 minutes with thermal smoke, first dried at 75 캜 for 60 minutes, Dried for two minutes to prepare smoked bean curd jerky.
Example 2: Preparation of bean jelly beans containing soybean oil
40% by weight of TSP-Textured Soy Protein, 24% by weight of purified water and 6% by weight of beef vegetable flavor oil and 30% by weight of soybean oil were further mixed to prepare a smoked soybean protein jerky .
Comparative Example 1: Production of bean jelly bean except for heating and frying process
The prepared soybean protein composition was prepared in the same manner as in Example 1 except that the tissue soybean protein, purified water, and beef vegetable flavor were mixed at 150 ° C., and then the smoked soybean protein beef jerky was prepared without frying.
Comparative Example 2: Production of bean jelly bean except for chilling and aging process
The tissue soybean protein composition prepared by mixing the tissue soybean protein, purified water, and beef vegetable flavor oil in the same manner as in Example 1 was mixed with the deionized water and then subjected to a fermentation process at a temperature of 6 ° C for 4 hours, .
Comparative Example 3: Production of bean jelly bean jelly except process in smoke house
Smoked bean curd jerky was prepared in the same manner as in Example 1 except that the smoked house had no process.
[Experimental Example]
Sensory evaluation experiment
For the soybean protein jerky prepared in Examples 1 and 2 and Comparative Examples 1, 2 and 3, 20 adult male and female subjects were evaluated by the 5-step symbol scale method (5 points: very good, 4 points: good, 3 points: 2 points: bad, 1 point: very bad), the preference was evaluated to be higher as the number, color, flavor, taste, texture, and overall evaluation increased.
color
incense
flavor
Texture
Overall assessment
Example 1
4.0 ± 0.6
4.4 ± 0.3
4.5 ± 0.5
4.2 ± 0.2
4.3 ± 0.4
Example 2
3.8 ± 0.5
4.5 ± 0.5
4.5 ± 0.4
4.0 ± 0.5
4.2 ± 0.4
Comparative Example 1
3.0 ± 0.7
1.7 ± 0.5
1.9 ± 0.3
2.3 ± 0.5
2.2 ± 0.3
Comparative Example 2
1.9 ± 0.3
2.1 ± 0.4
1.7 ± 0.5
3.0 ± 0.7
2.3 ± 0.5
Comparative Example 3
2.3 ± 0.5
1.9 ± 0.3
1.7 ± 0.5
2.3 ± 0.5
2.1 ± 0.4
As a result, the comprehensive evaluation of Examples 1 and 2 was found to be very high in palatability as compared with the comparative example in which all of them were measured to be not less than 4.0 points and less than 2.5 points. In particular, in Example 1, (4.4 ± 0.3), taste (4.5 ± 0.5), texture (4.2 ± 0.2), and overall evaluation (4.3 ± 0.4).
Claims (13)
(b) aging the tissue soybean protein composition obtained in step (a) with a salting solution; And
(c) fumigation and drying.
In the step (a), the tissue soybean protein, beef vegetable flavor oil, and purified water are mixed in an amount of 30 to 45 parts by weight of tissue soybean protein: 2 to 8 parts by weight of beef vegetable flavor oil and 20 to 30 parts by weight of purified water By weight.
In the step (a), the tissue soybean protein, the beef vegetable flavor oil, and the purified water are respectively mixed in an amount of 38 to 42 parts by weight of tissue soybean protein: 5 to 7 parts by weight of beef vegetable flavor oil and 21 to 27 parts by weight of purified water By weight.
Wherein 20 to 40 parts by weight of soybean oil is further mixed in step (a).
The method according to claim 1, wherein the step (a) comprises mixing TSP-Textured Soy Protein, beef vegetable oil, and purified water, heating the mixture at 100 to 200 ° C, Way.
Characterized in that it further comprises the step of drying the fried tissue protein composition between step (a) and step (b).
Wherein the drench solution in step (b) is prepared by mixing seasoning for jerky, sugar and purified water.
Wherein the seasoning for jerky, sugar and purified water are respectively blended in an amount of 10 to 20 parts by weight of seasoning for jerky, 1 to 10 parts by weight of sugar, and 70 to 90 parts by weight of purified water.
Wherein the temperature condition during aging in the step (b) is -2 to 10 占 폚.
In step (c), the smoker is smoked using the smoked house, but the steps of fast drying, hot smoke, first dry cook and second dry cook are performed In addition,
Characterized in that the inner dry is dried at 40 to 50 ° C and the thermal smoke is smoked at 60 to 70 ° C, the primary dry cook is cooked at 70 to 80 ° C and the secondary dry cook is cooked at 75 to 85 ° C By weight of the soybean protein.
Wherein the beef vegetable flavor oil is composed of 90 to 95 parts by weight of the ground beef, 4 to 6 parts by weight of onion flakes, and 1 to 4 parts by weight of garlic flakes.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210154590A (en) | 2020-06-12 | 2021-12-21 | 한국과학기술연구원 | Soy protein processed products comprising ginseng with enhanced bioavailability and its preparation method |
| KR20210154589A (en) | 2020-06-12 | 2021-12-21 | 한국과학기술연구원 | Aruncus dioicus-pressed soy protein complex containing polyphenols with enhanced bioavailability and its preparation method |
| KR20210154591A (en) | 2020-06-12 | 2021-12-21 | 한국과학기술연구원 | Soybean curd residue processed products comprising ginseng with enhanced bioavailability and its preparation method |
| KR20220141514A (en) | 2021-04-13 | 2022-10-20 | 한국과학기술연구원 | Complex product of centella asiatica and soy protein having enhanced anti-oxidant, anti-inflammatory and/or skin whitening effect, composition comprising the same and method for prepapring the same |
| KR20220141513A (en) | 2021-04-13 | 2022-10-20 | 한국과학기술연구원 | Complex product of ginseng aerial part and soy protein having enhanced anti-oxidant, skin whitening, skin regeneration and/or anti-inflammatory effect, composition comprising the same and method for prepapring the same |
| KR20220141512A (en) | 2021-04-13 | 2022-10-20 | 한국과학기술연구원 | Complex product of platycodon grandiflorus and soy protein having enhanced anti-oxidant and/or anti-inflammatory effect, composition comprising the same and method for prepapring the same |
| KR20220169491A (en) * | 2021-06-18 | 2022-12-28 | 한국식품연구원 | Method for preparing of jerky using alternative protein and jerky prepared thereby |
| CN115868604A (en) * | 2023-02-16 | 2023-03-31 | 四川大学 | Sucrose-free sweet and spicy dried meat slices with soybean tissue protein and preparation method thereof |
| KR102653870B1 (en) * | 2023-11-20 | 2024-04-02 | (주)대왕 | Method for producing alternative vegetable food for katsuobushi using soybeans |
| KR20240080163A (en) | 2022-11-29 | 2024-06-05 | 주식회사 에이치엔노바텍 | Alternative meats using amino acid complex derived from aruncus dioicus and preparation method thereof |
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| JP2008509707A (en) | 2004-08-16 | 2008-04-03 | ソレイ リミテッド ライアビリティ カンパニー | Restructured meat product and method for its preparation |
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2014
- 2014-12-30 KR KR1020140193789A patent/KR101591203B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008509707A (en) | 2004-08-16 | 2008-04-03 | ソレイ リミテッド ライアビリティ カンパニー | Restructured meat product and method for its preparation |
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| KR20210154589A (en) | 2020-06-12 | 2021-12-21 | 한국과학기술연구원 | Aruncus dioicus-pressed soy protein complex containing polyphenols with enhanced bioavailability and its preparation method |
| KR20210154591A (en) | 2020-06-12 | 2021-12-21 | 한국과학기술연구원 | Soybean curd residue processed products comprising ginseng with enhanced bioavailability and its preparation method |
| KR20210154590A (en) | 2020-06-12 | 2021-12-21 | 한국과학기술연구원 | Soy protein processed products comprising ginseng with enhanced bioavailability and its preparation method |
| KR102511180B1 (en) | 2020-06-12 | 2023-03-20 | 한국과학기술연구원 | Soy protein processed products comprising ginseng with enhanced bioavailability and its preparation method |
| KR20220141514A (en) | 2021-04-13 | 2022-10-20 | 한국과학기술연구원 | Complex product of centella asiatica and soy protein having enhanced anti-oxidant, anti-inflammatory and/or skin whitening effect, composition comprising the same and method for prepapring the same |
| KR20220141513A (en) | 2021-04-13 | 2022-10-20 | 한국과학기술연구원 | Complex product of ginseng aerial part and soy protein having enhanced anti-oxidant, skin whitening, skin regeneration and/or anti-inflammatory effect, composition comprising the same and method for prepapring the same |
| KR20220141512A (en) | 2021-04-13 | 2022-10-20 | 한국과학기술연구원 | Complex product of platycodon grandiflorus and soy protein having enhanced anti-oxidant and/or anti-inflammatory effect, composition comprising the same and method for prepapring the same |
| KR20220169491A (en) * | 2021-06-18 | 2022-12-28 | 한국식품연구원 | Method for preparing of jerky using alternative protein and jerky prepared thereby |
| KR102570431B1 (en) | 2021-06-18 | 2023-08-28 | 한국식품연구원 | Method for preparing of jerky using alternative protein and jerky prepared thereby |
| KR20240080163A (en) | 2022-11-29 | 2024-06-05 | 주식회사 에이치엔노바텍 | Alternative meats using amino acid complex derived from aruncus dioicus and preparation method thereof |
| CN115868604A (en) * | 2023-02-16 | 2023-03-31 | 四川大学 | Sucrose-free sweet and spicy dried meat slices with soybean tissue protein and preparation method thereof |
| KR102653870B1 (en) * | 2023-11-20 | 2024-04-02 | (주)대왕 | Method for producing alternative vegetable food for katsuobushi using soybeans |
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