KR101659655B1 - Soybean-meat containing lower gluten and a preparation method thereof - Google Patents

Abstract

According to the present invention, soybean meat (bean sausage, soya bean and soybean patty) and soy sauce (soy bean paste) which are excellent in palatability and antioxidant activity such as texture are used by using mung bean powder and transglutaminase instead of reducing gluten content used as a soya meat binder A manufacturing method is provided.

Description

[0001] The present invention relates to a soybean-containing soybean meat and a preparation method thereof,

The present invention relates to a low-gluten-containing soybean meat and a method for producing the same, and more particularly, to a soybean-containing soybean meal which is excellent in physical properties, palatability and antioxidant properties, Which is reduced in the content of gluten allergen and pediatric fat allergies, and a method for producing the same

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

Soybean protein extracted from soybean and soybean can be mixed with gluten, which is a binder, with various materials and subjected to primary processing to produce a soybean protein having a fiber structure similar to that of meat. 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. In Korea, the sales of vegetable protein food market is estimated to be around KRW6-7bn per year, but the scale is gradually increasing.

Gluten is a kind of protein found in grains such as wheat, which acts as an allergen, which can cause gluten allergy and cause celiac disease, also known as celiac disease. Celiac disease, especially in the West, accounts for about 0.5% to 1.0% of the population, and it consumes diarrhea and vomiting when the gluten is ingested, as well as gas on the stomach and the stool becomes gray. Therefore, there has been a need to develop low-gluten-containing soybean meats using other vegetable binders that can replace gluten as a binder in the production of soybean curd refuse.

Conventional techniques related to soybean meat manufacturing method include a method of producing vegetable meat without soybean sprouts, Korean Patent No. 10-1115578 on vegetable meat produced thereby, Korean Patent No. 10 Korean Patent Laid-Open No. 10-2013-0061462, which relates to a method for preparing soybean meat for substituting meat for meat, and the like, which can be used in a large amount of 20 to 30% of gluten, which is a binding agent to soybean powder and / Was used to produce Congong. Therefore, the congo group produced by these methods contained excess gluten, which could lead to gluten allergy and hypoglycemia.

Therefore, it is possible to reduce the gluten content used as a soya meat binder and to reduce the induction of gluten allergy and hypocholesterolemia, and to improve the properties and palatability of soybean meat, The development of a method is required.

As a result of continuing research in order to meet the demand in the prior art, the present inventors have found that by adding a combination of mung bean powder and transglutaminase, the gluten content is remarkably reduced and the physical properties such as meat durability, The present inventors have developed the Congo group having excellent anticorrosive activity and enhanced antioxidative activity, thus completing the present invention.

Accordingly, an object of the present invention is to provide a soybean meat having reduced antioxidative activity, which is reduced in the content of gluten and reduced in the induction of allergic and childhood fatigue, which can be induced by gluten protein, .

In order to attain the above object, the present invention provides a method for producing a soybean meal comprising 30 to 52.9% by weight of an expanded soybean powder, 9 to 15% by weight of a soybean meal, 8 to 16% by weight of a green meal, 0.1 to 1.0% by weight of a transglutaminase % Of gluten, 5 to 9 wt% of gluten, and 25 to 39 wt% of ingredient.

Increased soybean powder

Congogroup of the present invention includes 30 to 52.9% by weight based on the total weight of the solid content of the expanded soybean powder. If the content of the expanded soybean powder is less than 30% by weight, soybean intestine can be produced. If the content is more than 52.9% by weight, the palatability such as firmness, chewiness (low preparation) and gumminess is deteriorated.

The soybean beans are produced by removing the water from the soybeans by soaking in water, and then adding them at 100 ° C for 1 to 2 hours. If the increase time is less than 1 hour, the bean tastes are not completely removed. If the increase time exceeds 2 hours, the bean meat processing ability is not good due to excessive protein denaturation.

The process of soaking the beans in water can be accomplished in a manner that is readily available to those skilled in the art. Preferably, the beans are washed three times in tap water flowing through the beans to remove common impurities, and then water is added to the beans at a temperature ranging from 20 to 30 ° C for 8 to 16 hours by adding water in an amount of 2 to 3 times, .

The expanded beans can be dried at 50 to 60 ° C for 2 to 3 days and then pulverized to a size of 100 mesh or less using a conventional pulverizer to obtain a powder. 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. The size of the powder is not limited thereto, but in the case of a powder of 100 mesh or less, bean meat processing, i.e., kneading is easy.

Sweet potato powder

The Congo machine of the present invention comprises soy bean powder in an amount of 9 to 15% by weight based on the total weight of solids. If the content of the soy sauce powder is less than 9% by weight, the firmness and chewiness are not good, and if it is more than 15% by weight, the soybean paste may be produced.

The soybean powder can be prepared by washing the beans with tap water three times, removing the foreign substances, drying and pulverizing the soybean powder to a size of 100 mesh or less using a conventional pulverizer. The size of the powder is not limited thereto, but in the case of a powder of 100 mesh or less, bean meat processing, i.e., kneading is easy.

Mung bean powder

Congogroups of the present invention include mung bean powder in an amount of 8 to 16% by weight based on the total weight of solids. The vegetable starch of mung bean powder acts as a soybean protein binder, conferring firmness and chewiness to the congo plant and enhancing antioxidant activity.

When the content of the mung bean powder is less than 8% by weight, the binding property deteriorates. When the content is more than 16% by weight, the bitterness deteriorates the palatability.

The mungbean powder can be prepared by washing three times with tap water flowing through mung bean to remove common impurities and then drying at 100 to 120 ° C for 30 to 60 minutes, followed by drying and pulverizing using a conventional mill. The size of the powder is not limited thereto, but in the case of a powder of 100 mesh or less, bean meat processing, i.e., kneading is easy.

Transglutaminase  (TG)

The Congo group of the present invention includes transglutaminase in an amount of 0.1 to 1.0% by weight based on the total weight of the solid.

Transglutaminase is able to impart texture and texture to beef meat by imparting rigidity and chewiness to the soybean protein through the ashybridization of soy protein.

The content of transglutaminase can be added in an amount of not more than 1.0% by weight, preferably 0.1 to 1.0% by weight, which is an allowable range of food additives according to the Food Sanitation Act. When the content of transglutaminase is less than 0.1% by weight, the binding property is deteriorated. When the content of transglutaminase is less than 0.1% by weight, it can not be added in the food hygiene law.

gluten

The Congo group of the present invention contains gluten in an amount of 5-9% by weight based on the total weight of the solid. Gluten is a soy protein binding agent that has been used mainly for the production of soybean meat, and it imparts firmness and chewiness to the soybean congee so that it has a texture similar to that of meat.

As described above, the congong according to the present invention, when the combination of mung bean powder and transglutaminase is added as described above, contains less than 9% by weight of gluten and can reduce the induction of gluten allergy and pediatric adiposity have.

Part fee

Congogroups of the present invention comprise 25 to 39% by weight, based on the total weight of solids, of the material.

The material includes, but is not limited to, starch, vegetables, nuts, mushrooms, salt and the like conventionally used in the production of soybean meat.

Starch serves to bind the bean meat, and corn, potato, sweet potato, mung bean, and red bean starch can be used.

Vegetables include, but are not limited to, onions, carrots, leeks, and leeks.

Nuts include, but are not limited to, peanuts, almonds, walnuts, and sunflower seeds.

The mushroom is preferably dried and powdered to 100 mesh or less, but is not limited thereto.

Each material constituting the ingredient in the bean meats of the present invention contains 5 to 6.5% by weight of starch, 13 to 20% by weight of starch, 5 to 9% by weight of nuts, 1.0 to 2.0% by weight of mushroom powder, And 1.0 to 1.5% by weight of salt, but the present invention is not limited thereto and can be suitably adjusted according to the taste of the consumer by an ordinary technician.

Manufacture of bean meat

The solid material, that is, the soybean powder, the soybean powder, the green soybean powder, the transglutaminase, the gluten, and the sub ingredient are added to the solid material, and the mixture is kneaded.

In the present invention, the broth can be used as any of ordinary broth used for producing soybean meat. Preferably, the broth is prepared by adding vegetable materials such as radish, onion, onion, dried mushroom, Boil the finished vegetable broth.

In the case of 100 parts by weight of the solid material, 80 to 90 parts by weight of broth may be added and kneaded. However, the addition amount of broth may vary depending on the kind of the filler.

The kneading is carried out using a conventional kneader for 0.5 to 1 hour. After all of the solid material is mixed, the soup may be kneaded and kneaded. Alternatively, the solid ingredients other than the vegetable may be mixed, and the soup may be added to the kneaded mixture.

The dough is aged at 4 ~ 8 ℃ for 4 ~ 6 hours to complete Congogi. The fermentation is to make the water uniformly mixed with the soybean flour during fermentation, and when fermented at room temperature, microorganisms and the like may propagate and aged at the above-mentioned refrigeration temperature.

Therefore, for another object of the present invention,

I) from 30 to 52.9% by weight of the expanded soybean powder, 9 to 15% by weight of soybean powder, 8 to 16% by weight of mung bean powder, 0.1 to 1.0% by weight of transglutaminase, 5 to 9% by weight of gluten, % By weight of the solid material;

Ii) kneading the solid material with the broth; And

Iii) aging the kneaded product at 4 to 8 ° C for 4 to 6 hours.

In the production method of the present invention, the soybean powder, soybean powder, mung bean powder, transglutaminase, gluten, and the sub ingredient are as described above.

There is no limitation on the kind of beans used in the production method of the present invention, and new protein beans which are high-protein beans can also be used.

The production process of the present invention may further comprise, if necessary, after step (iii), (iv) molding the Congo into a mold of a desired type.

The mold is used in the form of regular hot bar (fish cake), patty and sausage.

Further, in the production method of the present invention, Congogen can be further added at 95 to 100 ° C for 0.5 to 1 hour after step iii) or iv), if necessary. It is possible to fully acquire starch, vegetables, etc. through additional capital increase.

For another object of the present invention, the present invention relates to a low gluten-containing soybean meat produced according to the above-described method, wherein gluten allergy and hypocholesterolemia are reduced, palatability and nutritional properties are improved, Congo.

The congo group according to the present invention can be obtained by mixing soybean powder with soybean powder and soybean powder and using a combination of mung bean powder and transglutaminase as a binding agent to lower the gluten content to at least 5% But the physical properties and palatability are improved and the antioxidant activity is enhanced.

The Congo group of the present invention is soybean meat which is a substitute for vegetable protein in meat, which is excellent in properties and palatability such as low preparation, firmness and gumminess, and antioxidant activity is enhanced and conforms to modern health-oriented trend.

The Congo machine according to the present invention can be manufactured in various forms of soybean hot bar, soybean patty, soybean fish cake and bean sausage.

Further, according to the production method of the present invention, properties such as low preparation, firmness and gelling are improved, palatability is improved, excellent nutritional characteristics are obtained, and gluten allergy and pediatric adiposity caused by gluten protein can be reduced You can get the Congo.

Fig. 1 is a photograph showing a congo group produced according to the method of the present invention using five soybean varieties including new protein soybean. A is a picture of bean hot bar, B is bean patty picture, and C is bean sausage picture.

The present invention will be described 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

Manufacturing example : Low gluten bean meat production

<Preparation of soybean powder>

Domestic beans (new protein beans) harvested in 2012 were supplied from the Functional Crop Department of the National Institute of Food and Nutrition, Rural Development Administration (Milyang City, Korea). The beans were washed three times in running tap water to remove water. The raw soybeans with moisture removed were dried at 50 ~ 60 ℃ for 1 day.

The raw soybean powder was prepared by pulverizing the dried raw soybean into a powder having a size of 80 mesh or less by a pulverizer.

To the soybean powder, a 2.5-fold amount of water was added to the raw soybeans, and the mixture was immersed at 25 ° C for 12 hours, and the water was removed with a 100-mesh sieve for 30 minutes. The soybean powder was then added to the pot and heated at 100 ° C for 1.5 hours. Dried at 50 to 60 DEG C for 2 to 3 days, and the dried soybean was pulverized into a powder having a size of 80 mesh or less by using a pulverizer.

<Preparation of mung bean powder>

The mung bean harvested in 2012 was supplied by the Functional Crop Department of the National Institute of Rural Development (Milyang City, Republic of Korea), RDA. After washing three times with tap water flowing in mung bean, water of 2 times amount was added, and the mixture was immersed at about 25 ° C for 4 hours, and the water was removed with a 100 mesh sieve for 30 minutes. Then, the water was added to the pot and heated at 100 ° C for 1 hour. The soybeans were dried at 50 to 60 DEG C for 2 to 3 days, and the dried mung bean was pulverized into powders of 80 mesh or less using a pulverizer.

&Lt; Gluten and transglutaminase >

Gluten was purchased from Begifood's manufacturer, and transglutaminase was purchased from Shanghai Kinry Food Ingredients Co., Ltd. (TG-M).

<Preparation of broth>

To 800,000 g of water, 150 g of parfum, 360 g of onion, 30 g of onion, 30 g of dried mushroom, and 60 g of dried kelp were added to 6,000 mL of water and boiled at 100 ° C for 1 hour to remove the solids.

<Production of soybean meat>

Prepared soybean powder, soybean powder, soybean powder, mung bean powder, transglutaminase, gluten, and the ingredients were used in the amounts shown in Table 1.

Material composition Bean meat Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Transglutaminase - - 0.5 g 2.5 g 5.0 g Soybean powder student - 110 g 110 g 110 g 110 g Increase 400 g 400 g 400 g 400 g 400 g gluten 280 g 50 g 50 g 50 g 50 g Mung bean powder - 120 g 120 g 120 g 120 g Corn starch 40 g 40 g 40 g 40 g 40 g peanut 40 g 40 g 40 g 40 g 40 g almond 32 g 32 g 32 g 32 g 32 g Salt 12 g 12 g 12 g 12 g 12 g Chopped vegetables and mushrooms
(Onion, carrot, leek, shiitake mushroom) 160 g 160 g 160 g 160 g 160 g Vegetable broth 500 g 500 g 500 g 500 g 500 g Sum 1464 g 1464 g 1464.5 g 1466.5g 1469g

All the solid materials except the minced vegetables were mixed and 500 g of the prepared vegetable broth was added in three divided portions and kneaded in a kneader. The minced vegetables (onion: carrot: leek: mushroom = 6: 2: 2: 1 ) Were added, and the mixture was re-kneaded and aged for 4 to 5 hours to prepare congong.

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

In the same manner, soybean hawba, soybean patty and soy sausage type soybean hulls were prepared from five new protein soybean products, and the photographs thereof are shown in Fig.

Reference example : Production of soybean meat extract

Congo samples of Comparative Examples 1 and 2 and Examples 1 to 3 prepared in Preparation Example were finely cut, frozen at -70 ° C for two days, dried using a freeze drier, pulverized by a pulverizer, weighed 5 g of the pulverized sample To this was added 10 times 50% methanol (50 ml) and then extracted at 300 rpm for 12 hours. The extract was filtered to obtain a filtrate, and a part of the filtrate was filtered with a 0.45 μm filter to analyze total phenolix 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.

Test Example 1. Evaluation of physical properties, color and palatability of soybean meat

The physical properties of the soybean meat were measured by cutting the Congo machine of the comparative example and the example of the bean meat with the length × height × height = 5 cm × 5 cm × 1 cm and using the physical property machine, and the results are shown in Table 1.

Mechanical properties of soybean meat Properties Bean meat Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Ruggedness 252.31 449.13 487.12 658.97 685.42 Write 130.23 82.64 108.39 237.98 271.83 Ging 158.92 150.9 182.79 336.42 376.24

As shown in Table 2, the physical properties of each soybean meal were measured. As a result, the robustness of the Example was much higher than that of Comparative Example 1, and the preparation and the gumminess of the Examples were higher than those of Comparative Example 1. Therefore, the physical properties of soybean meat according to the present invention became more similar to those of meat.

Comparative Examples and Examples Chromaticity of soybean meat was measured using a color difference meter, and the results are shown in Table 3.

Mechanical color of soybean meat Hunter color value Reference Bean meat Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 L 99.89 59.65 54.95 54.08 55.78 55.7 a -0.14 4.21 2.28 2.11 2.19 2.07 b 0.01 26.31 21.32 20.02 19.51 19.49

As shown in Table 3, each of the bean L value indicating the result of the brightness of measuring the meat color, jeoksaekdo of a value and the yellowness of b value Example values are comparative examples value and the difference made according to, the addition of mung bean powder It seems to have resulted.

Test Example 2. Evaluation of palatability of soybean meat

The palatability evaluation of the bean meats of the comparative example and the example was performed on 10 students of Hamyang Nonghyup processing office and 20 students of the food science department of Kyungnam University of Science and Technology. Very bad 1 point ', and the results are shown in Table 4.

 Evaluation of palatability of soybean meat Evaluation items Bean meat Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 incense 3.2 3.8 3.8 3.8 3.9 flavor 3.4 4.0 4.0 4.2 4.2 color 3.3 3.8 3.8 3.8 3.8 Likelihood 3.2 3.8 3.9 3.9 3.8

As shown in Table 4, it was found that the taste, color, and overall acceptability of bean meats of the example were much improved as compared with that of the bean meats of the comparative example 1 as a result of the palatability evaluation for the Congo period.

Test Example  3. Total of bean meat Phenolics  And total flavonoid content

Total phenolic compounds and total flavonoid contents were determined by Folin-Denis method and Divas method for each sample prepared in Reference Example.

&Lt; Total phenolic content >

Each filtrate prepared in Reference Example was diluted 100 times, 0.5 ml was added to a test tube, 0.5 ml of 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 results are shown in Table 5.

The total amount of flavonoid was determined by diluting 50 times of each filtrate prepared in Referential Example, 0.5 ml of the filtrate prepared in Referential Example was dispensed into a test tube, 1.0 ml of diethylene glycol and 0.01 ml of 1N NaOH were added thereto, and the mixture was allowed to stand in a constant temperature water bath at 37 ° C for 1 hour Absorbance was measured at 420 nm using a spectrophotometer (Spectronic 2D), and the content of total flavonoid was determined from a standard curve prepared using Rutin. The results are shown in Table 5.

 Total Phenolic and Total Flavonoids of Soy Meat Evaluation items
(mg / g) Bean meat Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Total phenolics 2.99 3.34 3.55 3.66 3.88 Total flavonoid 0.08 0.1 0.11 0.11 0.12

As shown in Table 5, the content of total phenolics in the Examples was increased compared to the Comparative Examples, and the content of total flavonoids was also increased in the Congo groups of the Examples compared to the Comparative Examples.

Test Example  4. Antioxidant activity test of soybean meat

The antioxidant activity of DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, ABTS radical (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid cation) , And ferric reducing antioxidant power (FRAP) activity.

&Lt; DPPH radical scavenging activity >

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 525nm as a highly stable radicals. 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 in ethanol was added to 0.2 ml of each of the samples prepared in Reference Example in a vortex, 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 expressed as a percentage (%) by the following formula, and the results are shown in Table 6. &lt; tb &gt;&lt; TABLE &gt;

DPPG radical scavenging activity (%) =

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

Antioxidative activity of soybean meat Evaluation items
(0.5 mg / ml treatment) Bean meat Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 DPPH (%) 40.47 43.65 46.87 50.31 54.62 ABTS (%) 68.62 74.57 75.19 76.14 76.55 FRAP (OD _{593 nm} ) 0.464 0.571 0.603 0.637 0.694

As shown in Table 6, the DPPH radical scavenging activity of the soybean meat of the example according to the present invention was increased as compared with that of the Comparative Example Kong Kong.

<ABTs radical scavenging activity>

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. 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 erased and decolorized in cyan. At this time, the degree of ABTS cations (ABTS) can be detected by measuring the absorbance, and the decolorization reaction is completed within 1 minute.

Specifically, 5 ml of 7 mM ABTS reagent (Sigma 1888) and 5 ml of 140 mM K ₂ S ₂ O ₈ (FW 270.3, Sigma 9392) were mixed and allowed to stand in the dark for 14 to 16 hours. , And the absorbance of the control was adjusted to 0.70 ± 0.02 at 732 nm. 0.1 ml of each sample prepared in Reference Example 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 expressed as a percentage (%) by the following formula, and the results are shown in Table 6.

ABTS radical scavenging activity (%) =

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

As shown in Table 6, it was confirmed that the ABTS radical scavenging activity was increased in the example soybean meat as compared with the Comparative Example Kongong period.

<Reducing power analysis>

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 prepared in Reference Example and 0.9 ml of preliminarily reacted FRAP reagent were dispensed into a 96-well plate, reacted for 15 minutes, and absorbance was measured at 593 nm using a microplate reader (Biorad 3055, Sweden) Are shown in Table 6.

As shown in Table 6, it can be confirmed that the reducing power is also increased in the soybean meat of the example according to the present invention, as compared with that of the Comparative Example Congo.

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

Claims (9)

A solid content of 30 to 52.9% by weight, a soybean powder of 9 to 15% by weight, a green bean flour of 8 to 16% by weight, a transglutaminase of 0.1 to 1.0% by weight, a gluten of 5 to 9% by weight, And 25 to 39% by weight of the ingredient.
The low gluten-containing soybean meat according to claim 1, wherein the sub ingredient contains starch, vegetables, nuts, mushrooms and salt.
The gluten-containing soybean meat according to claim 1, which is improved in physical properties, palatability and antioxidant activity of low-hardness, firmness and gums.
The gluten-containing soybean meat according to claim 1, wherein the total phenolic content and the total flavonoid content are increased.
delete (I) 30 to 52.9% by weight of the expanded soybean powder, 9 to 15% by weight of soybean powder, 8 to 16% by weight of mung bean powder, 0.1 to 1.0% by weight of transglutaminase, 5 to 9% by weight of gluten, % By weight of the solid material;
Ii) kneading the solid material with the broth; And
Iii) aging the kneaded product at 4 to 8 DEG C for 4 to 6 hours.
The method according to claim 6, further comprising, after step iii), iv) molding the congogue in any one of a hot bar, a patty and a sausage.
The method of claim 7, further comprising the step of: after step iii) or iv), further increasing the congo group at 95 to 100 DEG C for 0.5 to 1 hour.
A soybean meat produced according to the production method according to any one of claims 6 to 8 and having reduced gluten content and improved physical properties, palatability and antioxidant activity of chewing, firmness and gums.

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