KR102070385B1 - Additive for plant based meat supplemented with ginsenoside and heme - Google Patents

Abstract

The present invention provides an additive for a plant-based meat substitute, which is added to a plant-based meat substitute, provides meat flavor in organoleptic properties, reduces off-flavor, and is nutritionally supplemented with ginsenosides and iron.

Description

Additive for plant based meat supplemented with ginsenoside and heme}

The present invention relates to a ginsenoside and iron supplemented vegetable replacement meat additives, and more particularly, added to the vegetable replacement meat to give sensory meat taste, reduce odor, nutritionally ginsenoside and The present invention relates to an iron-based vegetable substitute meat supplement.

The popularity of vegetable products manufactured using 100% vegetable raw materials is increasing worldwide. Traditionally, the manufacturing sector using vegetable raw materials has been accepted as a market for a few vegetarians, but since 2000, since health has become an important issue in food, the market has rapidly developed and now is a mega trend in one food industry. Nestled as

The largest market since 2000 was the soymilk market, where milk could be consumed as a 100% vegetable ingredient, but nowadays the plant-based meat market and eggs that can directly replace meat as well as soymilk are present. The range of livestock products, such as alternative foods, is expanding.

Plant based meat is a product that has existed in the form of soybeans since 2000. However, since it was aimed at 100% vegetable raw materials and was made with a limited vegetarian target, the taste and quality of the product did not reach the level preferred by the general consumer. The raw materials used in these soy products are mainly used as a raw material called TVP (textured vegetable protein). The raw materials processed to make meat-like texture by processing vegetable protein such as beans at high temperature and high pressure using extruder Mainly used. These vegetable raw materials, when made from soybeans because of their unique smell and flavor, produced a completely different taste and aroma from meat, which resulted in low preference from consumers. However, the rapid development of the market since 2015, because of the steady development of science and technology, can now produce meat taste very similar to meat.

The rapid growth in the market for plant-based meat is due to the fact that human consumption will increase by more than two and a half times as much as the world's population by 2050. At the current level of meat production, efforts have been made to gradually expand natural regulations, such as reducing greenhouse gases and reducing arable land, so that human consumption will not be able to cope with the increased meat consumption in the current livestock supply chain. . Therefore, the market for cultured meat, which replaces meat with vegetable raw materials or uses microorganisms to produce meat-like proteins, is the only alternative.

Since 2018, the fastest growing market for these plant-based meat markets is the US and European markets. In the US, venture firms such as Beyond Meat and Impossible Food are leading the market as a substitute meat market. Beyond Meat is offering a variety of beef, pork and chicken alternative meat products, including burger patties, pork cutlets and nuggets, based on vegetable protein. In addition, in the case of impossible foods, it has its own technology that embodies meat taste most similarly using heme-derived protein called leghemoglobin, and applies this material to the manufacture of beef patties, and implements the meat taste similarly among the alternative meats so far. It is recognized as a company.

Leghemoglobin, a red pigment containing iron in the root nodules of legumes, has a structure similar to that of animal hemoglobin. In soybean root, heme and soybean-derived globin are combined to exist as a protein called leghemoglobin, which is applied to microorganism yeast and cultured to produce leghemoglobin.

leghemoglobin was recognized as a food additive by the US FDA at the end of July 2019, and consumers now buy a variety of alternative meats with this material in stores in the United States. The leghemoglobin produced from yeast is red in its own color, and due to the heme's structural characteristics, it can use the binding force with minerals to realize structural characteristics similar to those of the animal's blood in meat. It may cause the flavor to make the consumer feel that they are eating meat.

Impossible food's technology is similar to meat and has high preference for consumers, but the taste of meat is made using various additives and consumer rejection that it uses genetic engineering technology. From the label's point of view, there is some backing. Therefore, there are consumers who like the perfect meat taste of impossible food in the US market, but there are many consumers who like Beyond Meat's products that are a bit awkward but safe and contain less additives.

Therefore, in addition to the view of perfect animal blood for real meat taste, that is, the sensory view of meat taste, the TVP itself, which is used as a 100% vegetable raw material, can provide the taste and nutrition of meat. There is a need to focus on the 'nutritional perspective'.

Vegetable proteins can supply a variety of amino acids that are similar to meat, but care must be taken, especially in the concept of iron intake. Iron in plants simply maintains the free form of iron, and there are many studies that show that the absorption rate of this form of free iron does not exceed 10% of the intake rate. On the other hand, iron bound to heme shows more than twice the difference in absorption rate and has high nutritional advantages. Therefore, the use of heme protein in vegetable meat needs to be considered as a way to increase the absorption of insufficient iron rather than the taste dimension.

In order to maintain life, the human body must use energy obtained by oxidation by breathing oxygen in the air in addition to nutrient intake. However, various metabolic processes produce free radicals, which are the main components that attack biological tissues and oxidize and damage cells, and these free radicals react with the SH groups of proteins to lose the activity of enzymes or form cross-links, DNA, RNA, Lipid peroxide is formed by oxidizing unsaturated fatty acids that make up enzymes and cell membranes, and the produced lipid peroxide is very toxic to the living body, which degrades the function of the living body, and eventually causes arteriosclerosis, blood circulation disorder, fatigue, diabetes, heart disease, and liver. It causes diseases such as disorders, carcinogenesis, cancer metastasis, and ultimately causes aging.

Substances that prevent such peroxidation of lipids are called antioxidants, and such substances include nucleic acids including vitamin C, tocopherols, tocotrienols, oryzanol (γ beta carotene (polycosanols), catechins ( catechins, etc., are known to have excellent antioxidant functions, and research and development of foods for the intake of these antioxidants are being actively conducted, as well as to increase the shelf life of foods as well as the health-related efficacy of these antioxidants. It may also play an important role in reducing off flavor derived from proteins or lipids due to the prevention of lipid oxidation.

Saponins, such as ginseng, wild ginseng, and red ginseng, are a type of compound chemically called glycosides. Plant roots, stems, leaves, bark, seeds, etc., is an effective bioactive substance for anticancer, antioxidant, cholesterol lowering, called ginsenoside (Ginsenoside).

About 30 kinds of ginsenosides are included in red ginseng, and the highest content of ginsenoside Rb1 accounts for about 23% of all saponins, about 19% of ginsenoside Rg1 and ginsenoside Re It is known that 15%, ginsenoside Rb2 is 11%, ginsenoside Rc is 12%, and ginsenoside Rd is about 7%.

However, ginsenoside Rg3 is a component present only in wild ginseng and red ginseng. Ginsenoside Rg3 inhibits thrombus formation, inhibits platelet aggregation, expands blood vessels, promotes blood circulation, and decreases blood pressure. In addition, it inhibits the metastasis of cancer cells, inhibits the development of resistance to anticancer drugs, and has a strong effect of preventing dementia. In addition, many studies have reported that the antioxidant function to prevent lipid oxidation is very high.

As such, ginsenoside Rg3 is excellent, but only a small amount of ginseng has been studied to increase the content of ginsenoside Rg3 in red ginseng.

Republic of Korea Patent Publication No. 10-2014-0063948 (2014.05.28) conducted a study to increase the antioxidant activity by increasing the content of Rg3 through the lactic acid bacteria fermentation during the manufacture of red ginseng. In addition, Republic of Korea Patent Publication No. 10-2017-0137566 (2017.12.13) also fermented hemp into lactic acid bacteria to Rg1, Rb1, Rg3 significantly increased to implement a high antioxidant effect.

Therefore, when fermentation of raw materials containing saponin by applying microorganisms such as lactic acid bacteria, ginsenosides of various sizes can be produced, and many of these ginsenosides have a high antioxidant function.

In conclusion, the current study on plant-based meat has a taste characteristic similar to that of taste-oriented meat, and heme protein is healthy enough to solve the problem of iron supply which may be nutritionally deficient. In order to solve off-flavor-derived off flavors (such as soybean scents), which are derived from vegetable proteins and cause sensory negative flavors to consumers, it is necessary to examine various methods of using antioxidants. .

Republic of Korea Patent Publication No. 10-2014-0143315 (2014.12.16), a method for producing vegetable meat with soy protein hydrolysate improved functional properties made by mixing soy protein with a protease and comprising the vegetable meat A composition for soybean bulgogi is described. Republic of Korea Patent Application Publication No. 10-2018-0076274 (2018.07.05), it consists of a compression step, a powdering step, a mixing step, and an extrusion step; In the compressing step, the soybean is pressed while the water and oil are extracted and pressurized so as to be in the range of 73 to 75% by weight of the weight of the beans before pressurization.In the powdering step, the soybean pressurized in the compressing step is pulverized into a soybean powder, In the mixing step, water is supplied to the soybean powder and mixed with water, and in the extruding step, the mixture of water and soybean powder is compressed and discharged through a slit (compression) to extrude into vegetal artificial meat on a sheet. Artificial meat using a soybean characterized in that it is produced and a method for producing the same are described.

Currently, the research direction of plant based meat is focused on the method of supplying hemoglobin, which has an important effect on meat taste, through the microbial culture through genetic manipulation, and improves the yield of fermentation and purification of microorganism for higher yield. I'm working on it.

However, the present invention is to remove the iron flavor of the off-flavor, especially the soybean oil, which is the cause of the low preference of consumers of TVP (textured vegetable protein), which is a basic raw material of plant based meat rather than meat flavor, and sufficient iron Focused on supply.

The microorganism-derived vegan fish sauce possessed by the present inventors is used as a basic umami material, and the application of fermented ginsenoside prepared through lactic acid bacteria fermentation not only removes off flavor of TVP sufficiently by high antioxidant activity, By providing additional high bioactivity of the senoside itself, it is possible to produce a plant-based meat with a high level of bioactivity higher than the nutritional level of normal meat.

It also absorbs more iron than the free iron provided by plants by extracting iron proteins directly from the roots and pig skins and applying them to plant based meat to solve iron absorption, one of the low nutritional problems of plant raw materials. I could do it.

The present invention includes a vegan fish sauce, heme-containing protein extracted from a soybean root with root knots, heme-containing protein extracted from pork skin, the vegan fish sauce, autolysis by adding water to baker's yeast Obtaining a self-fermentation product (a); (B) mixing and extracting kelp and purified salt to the yeast self-fermentation product obtained above; and the heme-containing protein extracted from the roots of the soybean with the root hump, the soybean root with the root hump (A) eluting the protein from the roots of soybean roots by adding a solution selected from NaOH, ethanol, methanol and ethyl acetate to the powder of; After the step (a), the step of carrying out the enzymatic degradation by the addition of starch or cellulose enzyme (B); It was prepared through a process comprising a, heme-containing protein extracted from the donpi, step of eluting the protein from the donpi by adding any one solution selected from NaOH, ethanol, methanol and ethyl acetate to the pig skin (A ') ; After step (a '), adding protease to perform enzymatic digestion (b'); It provides a vegetable substitute meat additive, characterized in that it was prepared through a process comprising a.

In addition, the present invention includes a vegan fish sauce, heme-containing protein extracted from the roots of soybean roots, ginseng lactic acid bacteria fermentation, the vegan fish sauce, the yeast by autolysis by adding water to baker's yeast Obtaining a self-fermentation product (a); (B) mixing and extracting kelp and purified salt to the yeast self-fermentation product obtained above; and the heme-containing protein extracted from the roots of the soybean with the root hump, the soybean root with the root hump (A) eluting the protein from the roots of soybean roots by adding a solution selected from NaOH, ethanol, methanol and ethyl acetate to the powder of; After the step (a), the step of carrying out the enzymatic degradation by the addition of starch or cellulose enzyme (B); It was prepared through a process comprising a, the ginseng lactic acid bacteria fermented product, the step of fermenting by inoculating lactic acid bacteria in ginseng (A); After the fermentation, inducing enzyme reaction by adding starch or cellulosease (B); It provides a vegetable substitute meat additive, characterized in that it was prepared through a process comprising a.

The vegetable substitute meat additive of the present invention may preferably exhibit meat aroma.

On the other hand, the present invention provides a patty to which the vegetable meat flavor additive of the present invention is added to the vegetable substitute meat containing soybeans.

The plant based meat additive prepared in the present invention can be diversified in use so that it can be used in various alternative meat processing industries using texturized vegetable protein (TVP).

In particular, when manufacturing replacement meat industrially using a texturized vegetable protein (TVP) can be added to the plant-based meat additive of the present patent to increase the sensory and nutritional preference of the consumer.

In addition, it is prepared in the form of sauce when added to the general consumer when making dumplings, pork cutlet and burger patty, etc. can be expected to increase the biological activity with high meat flavor.

In addition, the dressing-type sauce when added to eat a variety of vegetable salads and vegetable meats not only increase the basic sweetness, umami, etc., but also eliminates the heterogeneous soybeans, such as enough to increase the palatability of the vegetarian diet of consumers.

1 is a sensory measurement result of the six vegetable replacement meat additives of the present invention in a vegetable hamburger patty.
Figure 2 is a sensory measurement result (symbol diagram) of the six vegetable substitute meat additives of the present invention in a vegetable hamburger patty.

1. Preparation of Vegan Fish Sauce as a Basic Component of the Flavor Components of Vegetable Substitute Meat Additives

Vegan fish sauce used in the present invention is a patented method of the company, it is characterized in that it is prepared using baker's yeast and kelp. The vegan fish sauce has a high umami, so that when applied to the vegetable substitute meat additives of the present invention to implement a rich meat taste can have a high preference from the consumer.

1-1. Preparation of fermentation of vegan fish sauce by mixing baker's yeast with water

Commercially available baker's yeast is a microorganism that plays a role in inflating bread by releasing carbon dioxide when making bread. Yeasts contain more than 10% by weight of protein and 5% by weight of nucleic acid relative to solids as a microorganism itself, and are used as a protein source of food industry or as a raw material of food additives.

In the present invention, the protein and nucleic acid material of the yeast is naturally eluted through an autolysis process to obtain a protein degradation product, thereby obtaining a basic taste material of vegan fish sauce.

Yeast has cell wall enzyme, protease and nuclease in the cell itself, and these enzymes are usually activated by temperature shock. In this autolysis process, satisfactory reactants can be obtained only when the appropriate substrate amount is satisfied by an enzymatic reaction in an aqueous solution.

In the present invention, when the baker's yeast is mixed with water, it is preferably mixed with 10 to 20% by weight to adjust the appropriate self-fermentation substrate content. If the content of baker's yeast is autolysis at less than 10% by weight, the solid content obtained is too low, and if it is not subjected to the concentrating step in the subsequent process, the content of taste material is too low, so that there is a disadvantage that the value is low as a commodity. If it exceeds 20% by weight, the mechanical difficulty in maintaining the proper reaction temperature through the stirring of the reaction vessel has the disadvantage that the enzymatic decomposition of autolysis does not proceed properly and the yield of the final taste material is lowered.

1-2. Elution of Taste Compounds through Self-fermentation of Baker's Yeast

The autolysis carried out to elute the taste amino acids and nucleic acids resulting from proteins and nucleic acid substances in baker's yeast is preferably glucanase, endo and exo-protese, and phosphodiestrase, deaminase. Should be used to create an environment that triggers enzymatic reactions.

In the present invention, the protein of baker's yeast is decomposed to make a taste amino acid, and the RNA in yeast is decomposed by the decomposition of autoenzyme to obtain a taste nucleic acid material, and the series of self-fermentation is 10-20 at a temperature of 30-50 ° C. It is preferable to carry out for a time. When the autolysis temperature is lower than 30 ℃, the rate of enzymatic reaction of the enzymes, especially cell wall softening enzymes, is severely deteriorated, so that the amount of protein and nucleic acid polished substances eluted during filtration after the final reaction may be rapidly decreased, resulting in very low yield. This exists. In addition, when the temperature of autolysis is higher than 50 ° C, all enzymes such as glucanase, endo and exo-protese, and nuclease (phosphodiestrase, deaminase) are inhibited. It has a drawback that it is inevitable to obtain a net material with low yield.

In addition, the pH of the baker's yeast is preferably maintained between 4-8. However, in general, the environment outside the pH range is not made so that the pH does not significantly affect the obtaining of the net material.

1-3. Extracting by adding kelp to baker's yeast self-fermentation

Kelp used in various foods and food manufacturing is a food ingredient used in various dishes to produce aquatic flavors. In addition, it is rich in proteins, amino acids, etc., which represent a taste substance.

In the present invention, based on the basic taste material of proteins and nucleic acids derived from baker's yeast, the aquatic product flavor derived from kelp is added to give the natural aquatic flavor unique to vegan fish sauce.

In the present invention, in order to obtain the flavor of the fish sauce after the self-fermentation, kelp is preferably mixed with yeast self-fermentation at 3 to 7% by weight, extracted at a temperature of 80 to 90 ° C. for at least 30 minutes, and then cooled and filtered. It includes.

On the other hand, kelp has a flavor problem due to the inherent seaweed smell (fishy, fishy taste). Therefore, when used by seaweed alone, there is a disadvantage that the preference of the consumer is very low by the seaweed. However, the present inventors have found that the seaweed inherent in seaweed is almost removed when kelp is added to the lysate of baker's yeast. This is believed to be caused by the seaweed odor masked by hydrophobic peptides and nucleic acid substances among the protein degradation products contained in the baker's yeast digestion, the masking effect of these peptides are used in the development of various seasoning materials, The off-flavor masking effect of kelp was first discovered by the developer.

On the other hand, if the added amount of kelp is less than 3% by weight, the seaweed flavor in the final product is weak, meaning there is no meaning to add kelp, when added in excess of 7% by weight, masking effect of kelp off-flavor components of the peptides derived from baker's yeast The phenomenon of rapidly deteriorating was found.

Kelp, on the other hand, has a very different flavor depending on the temperature at which the tissue is extracted as a very hard food. If the extraction process is performed at less than 80 ℃, the aquatic product flavor of the final vegan fish sauce may be weakened.If the extraction process is over 90 ℃, it may be different by thermal reaction with amino acid, nucleic acid, etc. There is a problem that off-flavor occurs.

1-4. Filtering after cooling to obtain vegan fish sauce fermentation

After the extraction reaction, the reactant is subjected to a cooling process, to increase the storage capacity by adding salt to facilitate storage. Vegan fish sauce solution prepared as described above is preferably 0.1 ~ 0.5% by weight of amino acid (glutamic acid), 0.1 ~ 0.3% by weight of nucleic acid content (IMG + GMP), fucoidan content 5 is a functional polysaccharide derived from kelp ~ 10 mg / L, salt content 5-15% by weight.

2. How to extract heme-containing protein from soybean root

The heme-containing protein used in this name uses protein derived from soybean and pork skin. In particular, heme-containing proteins derived from soybeans are derived from the root nodule of legumes, which represent the shape of granules formed by actinomycetes or bacteria invading the roots of legumes. The root nodules of the legumes are not particularly limited as long as the root nodules of plants belonging to the legumes, but preferably the root nodules of one or more legumes selected from the group consisting of kidney beans, peas, peanuts, red beans and haen beans. And, more preferably, the root nodules of kidney beans.

2-1. Soybean Root Pretreatment

In one embodiment it was obtained from the roots or soybeans of kidney beans. In this patent, because heme-containing protein must be extracted, soybean roots, especially those with a large amount of root nodules, were selected and used. In addition, after obtaining soybean root, it was washed with running water so that impurities, including soil, did not enter, and then lyophilized. After lyophilization, finely crushed with a grinder to prepare a powder and then stored frozen.

2-2. Bean Root Extract

The extraction solvent is not particularly limited as long as it is a substance capable of dissolving the root-knot powder of the legume, but any one solution selected from NaOH, ethanol, methanol, and ethyl acetate may be used. Preferably 1 to 2 M NaOH, 10 to 90% ethanol, methanol. Ethyl acetate may be used, more preferably 2M NaOH, 50 to 90% ethanol and methanol. This is because protein elution is relatively sufficient under such conditions.

In addition, although the root-knot extract of the legume of this invention may just be used, it is preferable to post-process with an enzyme in order to raise protein content more. The enzyme treatment is preferably carried out by adding 1 to 10 parts by weight of enzyme with respect to 100 parts by weight of root-knot extract and stirring at 40 to 60 ℃ for 10 to 20 hours. If the amount of the enzyme is less than the lower limit, there is little protein dissolution effect, if the upper limit is higher than the protein may increase the amino acid content than the free heme content may exist. The enzyme is not particularly limited as long as it is an enzyme capable of degrading starch or cellulose. Preferably, the enzyme may include at least one member selected from the group consisting of viscozyme, celluclast, and amylase. .

The concentration of heme-containing protein is preferably 1 to 8%, more preferably 4 to 6% in the root-knot extract. When the concentration of heme-containing protein is less than 1%, a composition having no meaning for iron supplementation is prepared, and manufacturing at a concentration of more than 8% has a disadvantage in that the yield is too low to mass production.

3. How to extract heme-containing protein from pork skin

3-1. Donpi Pretreatment

Pork skin can generally be obtained and used in pig slaughterhouses. In addition, pig skin is obtained from pigs after slaughter, and in most cases, it is disposed of as sewage rather than as a by-product. This is because the preservation of the donpi is very low and the cost of the utilization is high. In the present invention, the pig skin was stored at a temperature of -20 ℃ immediately after obtaining to prevent further microbial contamination was used in this experiment.

3-2. Pork Extract

The extraction solvent is not particularly limited as long as it is a substance capable of dissolving the protein of donpi, but any solution selected from NaOH, ethanol, methanol, and ethyl acetate may be used. Preferably 1 to 2 M NaOH, 10 to 90% ethanol, methanol. Ethyl acetate, and more preferably 2M NaOH, 50 to 90% ethanol and methanol. This is because protein elution is relatively sufficient under such conditions.

In addition, although the donpi extract of this invention may just be used, in order to raise protein content, it is preferable to process with an enzyme. The enzyme treatment may be carried out by adding 0.1 to 3 parts by weight of enzyme with respect to 100 parts by weight of root-knot extract and stirring for 5 to 10 hours at 40 to 60 ℃. If the content of the enzyme is less than the lower limit, there is no protein elution effect at all, and if the content is higher than the upper limit, the amino acid content is increased than the protein, which may lead to an increase in the free heme content. The enzyme is not particularly limited as long as it is an enzyme capable of decomposing the protein. Preferably, the enzyme is capable of cleaving proteins such as alcalase, protamex and flavozyme into endo and exo forms. And at least one selected from the group of enzymes present.

The concentration of heme containing protein in the donpi extract is preferably 1 to 20%, preferably 8 to 12%. When the concentration of heme-containing protein is less than 1%, a composition having no meaning for iron supplementation is prepared, and manufacturing at a concentration of more than 20% has a disadvantage in that the yield is too low to mass-produce.

4. Preparation of Ginsenoside Fermented by Fermenting Ginseng Lactic Acid Bacteria

4-1. Ginseng Pretreatment

In the present invention, ginseng that is readily available on the market was used. Ginseng was purchased, washed with running water and lyophilized. The dried ginseng was finely ground using a grinder and used for the experiment.

4-2. Ginseng Lactic Acid Bacteria Fermentation

Any of the lactic acid bacteria for fermenting ginseng can be used, but preferably Lactobacillus plantarum (CLP0611) is used. In the present invention, Lactobacillus plantarum (CLP0611), which is widely used commercially for food or health functional food, was purchased from CTC BIO (domestic) and used.

Preferably, 10-40 parts by weight of the dry ginseng powder is added to 100 parts by weight of the total reaction solution to proceed with the lactic acid bacteria fermentation. More preferably, 20 to 30 parts by weight of the fermentation proceeds. If less than 10 parts by weight of ginseng is added, it may not be able to obtain a sufficient ginsenoside content, the antioxidant effect is insufficient, more than 40 parts by weight due to the strong antioxidant effect, there is a problem that the growth of lactic acid bacteria does not occur smoothly.

Lactic acid bacteria sufficiently cultured are preferably added 1 to 5 parts by weight based on 100 parts by weight of the total reaction solution to start fermentation. More preferably, it is good to add 2-3 weight part. The addition of less than 1 part by weight of lactic acid bacteria may not cause the growth of lactic acid bacteria itself, and more than 5 parts by weight of lactic acid bacteria inoculation may cause overfermentation so that the sour taste increases too much in the product functionality, which may cause problems in the functionality of the final product. And the lactic acid bacteria fermentation temperature is preferably carried out for 10 to 30 hours between 20 ~ 40 ℃. More preferably, it is advancing for 15 to 20 hours between 25-35 degreeC. If fermentation conditions are less than 20 ℃ and less than 10 hours, the lactic acid bacteria fermentation is insufficient to obtain sufficient ginsenosides, and in excess of 30 hours, lactic acid bacteria fermentation does not occur at all, or overfermentation proceeds, resulting in sensory problems. It is more likely to occur.

In the present invention, it is also preferred to work up with enzymes for rich ginsenoside content. The enzyme is not particularly limited as long as it is an enzyme capable of degrading starch or cellulose. Preferably, the enzyme may include at least one member selected from the group consisting of biscozyme, celluclast and amylase. .

The lactic acid bacteria fermentation product has a concentration of ginsenosides of 1 to 8%, more preferably 4 to 6%. In addition, the content of Rg3 is preferably contained 10mg to 80mg, more preferably 20mg to 60mg. If ginsenoside and Rg3 content is less than 1% and less than 10mg, sufficient antioxidant effect cannot be obtained. If it is more than 8% and more than 80mg, too much ginseng is added, which causes the problem of mass production due to the increase of material cost. Fermentation causes problems with poorly functional fermented products that cannot be used in the final product.

5. Preparation of composition containing heme-containing protein derived from soybean root or pork skin

In order to prepare various compositions for the vegetable alternative meat additive of the present invention, based on the vegan fish sauce that is the base of the umami, heme-containing protein extracted from soybean root, heme-containing protein extracted from pork skin and ginseng prepared by lactic acid bacteria fermentation Compositions of various formulations were prepared by combining one ginsenoside high content ginseng lactobacillus fermentation.

5-1. Powdered Vegetable Alternative Meat Additives

The rich meat-flavored vegetable alternative meat additive of the present invention reduces the off-flavor of TVP, which has a poor off flavor from consumers, and provides rich iron when manufacturing plant based meat. Doing. Therefore, to make it easier for manufacturers and consumers of plant-based meat (plant based meat), for example, it is made of powder to increase the usability.

In the composition of the powder, preferably 1 to 15 parts by weight of vegan fish sauce, 0.1 to 5 parts by weight of heme-containing protein extracted from soybean root and pork skin, 0.1 to 3 parts by weight of ginseng lactic acid bacteria fermentation may be mixed. More preferably, 8 to 12 parts by weight of vegan fish sauce, 1 to 3 parts by weight of heme-containing protein extracted from soybean root and pork skin, 1 to 2 parts by weight of ginseng lactic acid bacteria fermentation. The odor reducing effect is not exhibited in the composition of less than that, and the composition of the composition of more than that results in sensory deterioration. In addition, it is preferable to complete the final powder product by spray drying by adding 20 dextrins to 100 parts by weight of the composition for powdering.

5-2. Substitutes of Vegetables in Sauce Type

The meat-flavored vegetable substitute meat additive prepared in the present invention may be applied to foods in various forms, and in particular, may be prepared in a sauce form to be convenient for the consumer.

In the composition of the sauce, preferably 1 to 15 parts by weight of vegan fish sauce, 0.1 to 5 parts by weight of heme-containing protein extracted from soybean root and pork skin, 0.1 to 3 parts by weight of ginseng lactic acid bacteria fermentation may be mixed. More preferably 8 to 12 parts by weight of vegan fish sauce, 1 to 3 parts by weight of heme protein extracted from soybean root and pork skin, 1 to 2 parts by weight of ginseng lactic acid bacteria fermentation. The odor reducing effect does not appear in the composition of the formulation below, and results in a sensory deterioration in the composition of the formulation above. In addition, for sourceization, 10 parts by weight of dextrin equivalent to 100 parts by weight of the composition should be added, or a certain amount of salt should be added to impart preservation.

5-3. Dressing-type vegetable substitute meat additives

The vegetable substitute meat additive prepared in the present invention may be applied to plants in various forms, and in particular, may be prepared in a dressing form to be convenient for the consumer.

In the dressing composition, preferably 1 to 15 parts by weight of vegan fish sauce, 0.1 to 5 parts by weight of heme-containing protein extracted from soybean root and pork skin, 0.1 to 3 parts by weight of ginseng lactic acid bacteria fermentation is good. More preferably, 8 to 12 parts by weight of vegan fish sauce, 1 to 3 parts by weight of heme protein extracted from soybean root and pork skin, 1 to 2 parts by weight of ginseng lactic acid bacteria fermentation may be mixed. The odor reducing effect is not exhibited in the composition of less than that, and it results in a sensory bad result in the composition of more than that. In addition, for dressing, it is preferable to add 10 parts by weight of vegetable oil to 100 parts of the composition, or to impart a preservation property by adding a predetermined amount of salt.

Hereinafter, the present invention will be described in more detail with reference to the following examples and experimental examples. However, the scope of the present invention is not limited only to the following Examples and Experimental Examples, but includes modifications of equivalent technical ideas.

[Example 1: Preparation of Vegan Fish Sauce which Plays a Basic Role of Taste Components in Plant-Based Meat Additives]

2 kg of commercially available baker's yeast was added to 6.5 kg of water, and autolysis was performed at 40 ° C. for 20 hours. The pH of the reaction was adjusted to 6-8. After the reaction was completed, 0.5 kg of kelp and 1.5 kg of purified seaweed were mixed with the yeast self-fermentation product obtained above, and extracted at 85 ° C. for 30 minutes. Then, cooled and filtered to obtain a vegan fish sauce.

The components of the obtained vegan fish sauce were analyzed, as shown in Table 1 below.

Glutamic acid content
(%, w / w) NaCl content
(%, w / w) Lactic acid content
(%, w / w) Fucoidan Content
(mg / L) RNA content
(mg / L) IMP
(%, w / w) GMP
(%, w / w) Example 1 0.48 14.5 0.0 8.2 18.1 0.11 0.18

Example 2 Extraction of Heme-Containing Protein from Soybean Roots

Obtained kidney beans from the farm, only the roots with root bumps were selected, and impurities were removed by washing with running water. After lyophilization, finely crushed with a grinder to prepare a powder. In order to prepare a full-scale sample, a total of 10 kg of the reaction solution was prepared by mixing 2 kg of lyophilized kidney bean root powder with 8 kg of 2M NaOH solution.

The reaction solution was allowed to stand for 24 hours to sufficiently elute the protein. After 24 hours, the pH of the reaction solution was corrected to 6.5 using HCl, and then 0.5 kg of Celluclast, 5% of the reaction solution, was added thereto. Enzyme digestion was performed for 20 hours after adjusting the reactor temperature to 50 ° C. After the end of the enzymatic digestion, filtration was carried out using a filter press to prepare a sample. Then, the components of the sample thus prepared were analyzed, and the results are shown in Table 2.

Solid content
(%, w / w) Protein content
(%, w / w) Heme-containing protein content
(%, w / w) Free-heme content
(g / L) Free amino acid content
(%, w / w) Example 2 19.5 14.5 6.3 12.1 1.2

Example 3 Heme-Containing Protein Extraction from Pork Skin

The piglets collected immediately after pig slaughter at the pig slaughterhouse were stored at -20 ° C and used immediately for the experiment. For full-scale sample preparation, a total of 10 kg of the reaction solution was prepared by mixing 5 kg of pork skin with 5 kg of 2M NaOH solution. The reaction solution was left standing for 24 hours and stirred sufficiently to allow the protein to elute.

After 24 hours, the pH of the reaction solution was adjusted to 6.5 using HCl, and 0.1 kg of alcalase, 1% of the reaction solution, was added thereto. Enzyme digestion was performed for 20 hours after adjusting the reactor temperature to 50 ° C. After the end of the enzymatic digestion, a sample was prepared by filtration using a filter press. Then, the components of the sample thus prepared were analyzed, and the results are shown in Table 3.

Solid content
(%, w / w) Protein content
(%, w / w) Heme-containing protein content
(%, w / w) Free-heme content
(g / L) Free amino acid content
(%, w / w) Example 3 28.5 19.5 10.5 25.1 3.5

[Example 4. Fermentation ginsenoside production through ginseng lactobacillus fermentation]

Commercially purchased ginseng was dried and powdered. 2.5 kg of the powdered ginseng was added to 6.5 kg of water, followed by stirring. Here, 0.5 kg of molasses and yeast extract were prepared as a medium for lactic acid fermentation, and a total of 10 kg of fermentation broth was prepared. The fermentation broth was sterilized at 95 ° C. for 1 hour and then cooled to 30 ° C. 0.2 kg of the lactic acid bacteria which had been sufficiently cultured in the reaction solution. Fermentation was carried out for 20 hours at a temperature of 30 ℃. After the fermentation was completed, the fermentation broth was sterilized at 95 ° C. for 1 hour and then cooled to 50 ° C. Cellullast (Celluclast) was added 0.1kg of 1% of the fermentation broth, followed by enzymatic digestion for 20 hours. After the end of the enzymatic digestion, a sample was prepared by filtration using a filter press. Then, the components of the sample thus prepared were analyzed, and the results are shown in Table 4.

Solid content
(%, w / w) Total saponin content
(%, w / w) Ginsenoside content
(%, w / w) Rg3 content
(mg / L) Example 4 9.3 6.7 5.1 570.3

[ Example  5. Example  Vegetables by mixing 1, 2, 3 Alternative meat  Additive manufacturing]

(1) Example 5-1: Powder Type

After preparing a sample with a composition as shown in Table 5, the powder was subjected to powdering using a spray dryer to prepare a plant-based meat additive of powder type.

Raw material name Compounding ratio (%) Example 1 10 Example 2 3 Example 3 2 dextrin 20 Coconut oil 10 Hemicellulose 5 Agar 2 Bit coloring One Purified water 47 total 100

(2) Example 5-2: Source Type

To prepare a sample in the composition as shown in Table 6, and then sterilized cooling to prepare a plant-based meat additive of the source type (plant based meat).

Raw material name Compounding ratio (%) Example 1 10 Example 2 3 Example 3 2 Coconut oil 10 dextrin 10 Sun salt 5 Hemicellulose One Agar One Bit coloring One Purified water 57 total 100

(3) Example 5-3 Dressing Type

To prepare a sample with a composition as shown in Table 7, and then sterilized cooling to prepare a plant-based meat of the dressing type (plant based meat).

Raw material name Compounding ratio (%) Example 1 10 Example 2 3 Example 3 2 Coconut oil 5 Olive oil 10 Sun salt 5 Hemicellulose 6 Agar One Bit coloring One Purified water 57 total 100

[ Example  6. Example  Vegetables by mixing 1, 2, 4 Alternative meat  Additive manufacturing]

(1) Example 6-1: Powder Type

To prepare a sample with a composition as shown in Table 8, and then powdered by using a spray dryer to prepare a plant-based meat additive of the powder type.

Raw material name Compounding ratio (%) Example 1 10 Example 2 3 Example 4 2 dextrin 20 Coconut oil 10 Hemicellulose 5 Agar 2 Bit coloring One Purified water 47 total 100

(2) Example 6-2: Source Type

To prepare a sample in the composition as shown in Table 9, and then sterilized cooling to prepare a plant-based meat additive of the source type (plant based meat).

Raw material name Compounding ratio (%) Example 1 10 Example 2 3 Example 4 2 Coconut oil 10 dextrin 10 Sun salt 5 Hemicellulose One Agar One Bit coloring One Purified water 57 total 100

(3) Example 6-3 Dressing Type

To prepare a sample with a composition as shown in Table 10, and then sterilized cooling to prepare a plant-based meat additives of the dressing type.

Raw material name Compounding ratio (%) Example 1 10 Example 2 3 Example 4 2 Coconut oil 5 Olive oil 10 Sun salt 5 Hemicellulose 6 Agar One Bit coloring One Purified water 57 total 100

[ Example  7. Invention Vegetable Alternative meat  Of Hamburger Patties with Addition of Additives Sensory measurement]

According to the blending ratio as shown in Table 11 below, the total weight of one patty (bean-based vegetable substitute meat) was blended to 50 g, sterilized at 70 ° C. for 30 minutes, and used for sensory experiments while refrigerated. In addition, the patty to be used for sensuality as a comparison group was used to buy a regular beef patty for hamburgers on the market. The control group was used in the same manner as the patty composition by adding the same amount of dextrin that does not affect the sensory function without adding the materials of Example 5 and Example 6.

Raw material name Compounding ratio (%) Remarks TVP (beans) 30 ISP (Isolated Soy Protein) 20 Example 5 (5-1, 5-2, 5-3) / Example 6 (6-1, 6-2, 6-3) 10 6 samples prepared according to the type of example added Coconut oil 15 Bit coloring One Purified water 24 total 100

Immediately before the sensory test, the patty was taken out of the refrigerator and used after baking the patty for 10 minutes on a grill. A total of six baked patties of Example 7 were presented to the trained sensory inspectors, presenting the baked patties of the control group and the control group, and the umami (flavor), the heterogeneous taste (already), the off-flavor (soybean flavor), the meat taste. , Rich gravy, tender taste, oily taste and overall palatability were evaluated by a nine-point evaluation method (one weak, nine strong).

Each container was marked with three digits taken from the random number table to eliminate bias against the test specimens, and the test specimens were randomly presented. In addition, water at room temperature (27 ± 2 ° C.) passed through a water purifier was presented together to rinse the mouth between the evaluations. Tests for the evaluation of flavor characteristics were presented under the dark red back of the personal examination table to exclude bias from color differences.

The sensory evaluation results are shown in FIGS. 1 and 2. 1 is a sensory measurement result of six plant based meat additives in a hamburger patty. FIG. 2 shows sensory results (symbols) of six plant based meat additives in a hamburger patty.

As a result of the sensory test, all the experimental groups (Examples 5-1, 5-2, 5-3, 6-1, 6-2, 6-3) were compared with the control group without adding the Example Soy fishy) was seen to be reduced more than three times. In addition, the off-flavor level similar to the commercially available beef patty was shown, the off-flavor portion, which was a large sensory problem in the past, was solved by the addition of Examples 5 and 6.

In addition, the group of 5-3 and 6-3 added in the dressing form was added to a high level of oil, and received high scores in the oil taste, soft taste, and juicy parts. However, the final sensory effects showed lower preference than 5-1 and 6-1 powder products.

Finally, all the experimental groups to which the additive of the present invention was added showed higher acceptability than the control group, and showed similar sensory results even when compared to commercially available beef patties.

[ Example  8. Vegetable Vegetable Invention Alternative meat  With additives Patty  Component analysis]

Heme-containing protein content, ginsenoside content and free amino acid content of the eight patties subjected to the sensory test in Example 7 were measured and shown in Table 12 below.

Experiment Heme-containing protein content (mg / kg) Ginsenoside content (mg / kg) Rg3 content
(mg / kg) Free amino acid content (mg / kg) Example 5-1 Addition 401.2 196.2 49.2 750.1 Example 5-2 Addition 395.2 204.5 50.2 853.1 Example 5-3 Addition 410.2 201.5 46.8 814.2 Example 6-1 addition 485.1 194.2 51.2 798.2 Example 6-2 Addition 492.1 211.5 53.4 778.2 Example 6-3 addition 501.2 207.5 49.5 801.2 Control - - - 132.5 Comparison 758.2 - - 256.1

In all experimental groups (Examples 5-1, 5-2, 5-3, 6-1, 6-2, 6-3), there were some analysis errors depending on the formulation, but heme-containing protein content, ginsenosides The content and the free amino acid content were mostly detected similarly. However, the control group without addition of Examples 5 and 6 had no heme-containing protein and ginsenosides detected.

In light of the sensory test results, the addition of the vegetable substitute meat additive prepared in the present invention during the preparation of the vegetable patty significantly reduced the sensory odor (soybean odor) in the final product, and the heterogeneous taste (already) was also a control. It can be seen as an important cause of the reduction compared to.

In addition, it was determined that the vegan fish sauce added to the vegetable substitute meat additive of the present invention increased the content of free amino acid in the final patty and played a major role in increasing the functional umami.

Claims (4)

Vegan fish sauce, heme-containing protein extracted from roots with soybean roots, heme-containing protein extracted from pork skin,
The vegan fish sauce,
Adding a water to the baker's yeast and performing autolysis to obtain a yeast self-fermentation product (a); (B) mixing and extracting kelp and purified salt in the yeast self-fermented product obtained above;
Heme-containing protein extracted from the soybean root with root,
Eluting the protein from the roots of the roots with soybean roots by adding a solution selected from NaOH, ethanol, methanol and ethyl acetate to the powder of the roots of the roots with soybean humps (A); After the step (a), the step of carrying out the enzymatic digestion by the addition of starch or cellulose enzyme (B); It is manufactured through a process including,
Heme-containing protein extracted from the donpi,
Eluting the protein from the donpi by adding a solution selected from NaOH, ethanol, methanol and ethyl acetate to the donpi (a '); After step (a '), adding protease to perform enzymatic digestion (b'); Vegetable substitute meat additives, characterized in that prepared through a process comprising a.
Vegan fish sauce, heme-containing protein extracted from roots with root knots, ginseng lactobacillus fermentation,
The vegan fish sauce,
(A) obtaining a yeast self-fermentation product by autolysis by adding water to the baker's yeast; (B) mixing and extracting kelp and purified salt in the yeast self-fermented product obtained above;
Heme-containing protein extracted from the soybean root with root,
Eluting the protein from the root-knotted soybean root by adding a solution selected from NaOH, ethanol, methanol and ethyl acetate to the powder of the root-knotted soybean root; After the step (a), the step of carrying out the enzymatic degradation by the addition of starch or cellulose enzyme (B); It is manufactured through a process including,
The ginseng lactic acid bacteria fermented product,
Inoculating fermented ginseng with lactic acid bacteria (A); After the fermentation, inducing enzyme reaction by adding starch or cellulosease (B); Vegetable substitute meat additives, characterized in that prepared through a process comprising a.
The method according to claim 1 or 2,
The vegetable substitute meat additives,
Vegetable substitute meat additive, characterized in that the meat flavor.
Patty with the vegetable meat flavor additive of Claim 1 or 2 added to the vegetable substitute meat containing a soybean.

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