KR102133982B1 - Producing method of soy slice including soy protein - Google Patents

Abstract

The present invention relates to a method for producing soybean slices containing soybean protein, and more specifically, to a method for producing functional soybean slices containing soybean protein, which removes off-flavor of soybeans and exhibits antioxidant activity.

Description

Method for manufacturing bean slices containing soy protein{PRODUCING METHOD OF SOY SLICE INCLUDING SOY PROTEIN}

The present invention relates to a method for producing soybean slices containing soy protein, and more particularly, to a method for manufacturing a functional soybean slice containing soy protein, which removes off-flavor of soybeans and exhibits antioxidant activity.

In recent years, with the rapid economic growth, as individual living standards have improved and eating habits have become westernized, consumption of meat has increased compared to traditional Korean consumption. In general, the composition of such meat varies depending on the type and part of the meat, but mostly contains 5% to 40% of fat, and the fat contained mainly contains accumulated fatty acids. Saturated fatty acids mainly include palmitic acid, stearic acid, and oleic acid, and the content of unsaturated fatty acids is very small compared to the saturated fatty acids.

When excessively ingested with meat containing a large amount of saturated fatty acids, blood may be acidified, resulting in deterioration of organ function, and adult disease such as hypercholesterolemia and arteriosclerosis. In addition, excessive consumption of the meat increases the free radicals in the body, and can cause colon diseases such as constipation and intestinal decay, joint diseases such as osteoporosis and arthritis, or even tooth damage.

On the other hand, an increase in free radicals causes oxidative stress and damages cells, resulting in diabetes, cardiovascular disease, nervous system disease and DNA damage, and aging. It can lead to various types of pathological abnormalities. However, it is a reality that it is not always easy to consume foods that contain a lot of antioxidants and eliminate factors that increase free radicals.

Accordingly, interest in healthy food is increasing rather than simply delicious food, and there are also people who have anxiety about processed animal meat, and thus interest in vegetable food is also increasing.

Vegetable foods for replacing animal meat products as described above are mainly developed mainly for soy protein. The raw material of soybean protein, soybean, that is, soybean (大豆), is an annual plant of the dicotyledonous rosaceae, and is used as an important protein source in the oriental vegetarian diet. Soybeans contain 20% to 45% protein, 18% to 22% fat, 22% to 29% carbohydrates, and 4.5% to 5% minerals, and are called beef from the field because of their very high protein content.

Although such a soy protein could externally embody the form of meat, it has limitations in having a unique texture of meat and has the disadvantage that soybean odor remains.

Republic of Korea Registered Patent Publication No. 10-0936514

The present invention is to solve the above problems, it is to provide a method for producing soybean slices containing soy protein, characterized in that the odor of soybean is removed and exhibits antioxidant activity.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The above object is a method of manufacturing a soybean protein-based soybean slice as a main raw material, removing impurities of a raw material containing soybean protein; Preparing soy protein hydrate by adding purified water of 3 times the weight of the soy protein to the raw material from which the impurities are removed; First cutting the soy protein hydrate; 70 to 135 parts by weight of purified water, and 0.1 to 5 parts by weight of purified salt, 1 to 50 parts by weight of sugar, 0.1 to 3 parts by weight of collagen, 0.1 to 3 parts by weight of ribonucleotide disodium to 0.1 parts by weight of soy protein to the primary cut soy protein hydrate To 5 parts by weight, 0.1 to 3 parts by weight of pepper, 1 to 30 parts by weight of soy flour, 0.1 to 3 parts by weight of smoke oil, 0.1 to 5 parts by weight of sesame oil, 1 to 30 parts by weight of concentrated soy protein, and 1 to 50 parts by weight of egg white powder Adding and mixing an additive containing parts; Mixing and secondary cutting by adding 150 to 200 parts by weight of soybean oil to 100 parts by weight of the soy protein to the soy protein hydrate mixed with the additive; Filling and molding the second cut mixture using a casing or film; Heat-treating the molded mixture using a smoke house; And cooling the heat-treated mixture in a temperature range of 0°C to 15°C, which may be achieved by a method of manufacturing soybean slices containing soy protein.

Specifically, the heat treatment step, a drying step of drying with hot air at 60 ℃ for 20 minutes; Smoking step for 20 minutes at 65° C.; A cooking step of fixing the shape of the sausage by heating at 79° C. for 180 minutes; And a discharge step of heating at 80° C. for 2 minutes and discharging by heat treatment. It may include.

In addition, the heat treatment step may start at 60 °C and gradually heat up to 80 °C by increasing the temperature.

Preferably, the additive may further include wormwood powder, garlic powder, and banana concentrate. That is, the additive, 0.1 to 5 parts by weight of purified salt, 100 to 1 part by weight of sugar, 0.1 to 3 parts by weight of collagen, 0.1 to 5 parts by weight of ribonucleotide disodium, 0.1 to 3 parts by weight of pepper, compared to 100 parts by weight of soy protein , 1 to 30 parts by weight of soy flour, 0.1 to 3 parts by weight of smoke oil, 0.1 to 5 parts by weight of sesame oil, 1 to 30 parts by weight of concentrated soy protein, and 1 to 50 parts by weight of egg white powder, 1 to 20 parts by weight of mugwort powder, 5 to 40 parts by weight of garlic powder, and may further include 1 to 25 parts by weight of banana concentrate.

The present invention relates to a method of manufacturing soybean slices containing soy protein, and can solve the problem of meat processed products using animal ingredients as a main ingredient as a vegetable ingredient as a main ingredient.

According to the present invention, by additionally adding mugwort powder, garlic powder, and banana concentrate as an additive, it is possible to remove the odor of soybeans, thereby improving organoleptic palatability, and exhibiting antioxidant activity, thereby being utilized as a health functional food. Functional soybean slices can be prepared.

However, the effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flowchart illustrating a method of manufacturing a bean slice including soy protein according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to examples and drawings of the present invention. These examples are only provided by way of example to illustrate the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

In addition, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present invention belongs, and in case of conflict, the present specification including definitions. The description will take precedence.

In order to clearly describe the proposed invention in the drawings, parts irrelevant to the description are omitted, and like reference numerals are assigned to similar parts throughout the specification. And, when it is said that a part "includes" a certain component, this means that other components may be further included instead of excluding other components unless otherwise specified. In addition, "part" described in the specification means one unit or block that performs a specific function.

In each step, the identification code (first, second, etc.) is used for convenience of explanation. The identification code does not describe the order of each step, and each step does not explicitly describe a specific order in the context. It may be carried out differently from the above-described order. That is, each step may be performed in the same order as specified, or may be performed substantially simultaneously, or in the reverse order.

Hereinafter, embodiments and examples of the present application will be described in detail with reference to the accompanying drawings. However, such implementations and embodiments herein may not be limited to the drawings.

In one aspect of the present application, there is provided a soy protein-containing bean slice manufacturing method comprising: removing impurities of a raw material containing soy protein; Preparing soy protein hydrate by adding purified water of 3 times the weight of the soy protein to the raw material from which the impurities are removed; First cutting the soy protein hydrate; 70 to 135 parts by weight of purified water, and 0.1 to 5 parts by weight of purified salt, 1 to 50 parts by weight of sugar, 0.1 to 3 parts by weight of collagen, 0.1 to 3 parts by weight of ribonucleotide disodium to 0.1 parts by weight of soy protein to the primary cut soy protein hydrate To 5 parts by weight, 0.1 to 3 parts by weight of pepper, 1 to 30 parts by weight of soy flour, 0.1 to 3 parts by weight of smoke oil, 0.1 to 5 parts by weight of sesame oil, 1 to 30 parts by weight of concentrated soy protein, and 1 to 50 parts by weight of egg white powder Adding and mixing an additive containing parts; Mixing and secondary cutting by adding 150 to 200 parts by weight of soybean oil to 100 parts by weight of the soy protein to the soy protein hydrate mixed with the additive; Filling and molding the second cut mixture using a casing or film; Subjecting the molded mixture to a primary heat treatment using a smoke house, and subjecting the primary heat-treated mixture to a secondary heat treatment in a temperature range lower than the primary heat treatment temperature; And cooling the heat-treated mixture in a temperature range of 0° C. to 15° C., to provide a method of manufacturing a bean slice including soy protein.

The present invention, by including together with soy protein additives, specifically refined salt, sugar, collagen, ribonucleotide disodium, pepper, soy flour, smoke oil, sesame oil, concentrated soy protein, and egg white powder, adult diseases, colon diseases, Or it may have the effect of replacing the conventional animal meat products that can cause problems such as tooth damage.

1, a method of manufacturing a bean slice including soy protein according to an embodiment of the present application may be described.

First, a raw material containing soy protein is prepared to remove impurities from the raw material. It is preferable that the raw material is made only of soy protein. In one embodiment, the raw material may be stored using cold water below 4°C. At this time, the storage time should be within 2 days. This is because microorganisms multiply when there is more than 2 days, and there is a high risk of damage.

In one embodiment, the soy protein may include defatted soy protein, concentrated soy protein, or isolated soy protein.

Next, soy protein hydrate is prepared by adding and dipping about 3 times the purified water based on the weight of the soy protein to the raw material from which the impurities are removed.

In one embodiment, the immersion time may be adjusted according to the type of soy protein of the raw material, for example, about 6 hours to about 48 hours, about 6 hours to about 36 hours, about 6 hours to about 24 Time, about 6 hours to about 12 hours, about 12 hours to about 48 hours, about 12 hours to about 36 hours, about 12 hours to about 24 hours, or about 12 hours to about 18 hours.

Next, the soy protein hydrate is first cut. In one embodiment, the cutting method can be used without limitation as long as the soy protein hydrate can be finely crushed to be easily mixed with the purified water and additives, for example, silent cutter, mixer, meat mincer for grinding ( meat mincer), or rolling mincer (rolling mincer) may be used, but may be selected from the group consisting of, but may not be limited thereto.

Next, purified water and an additive are added to the primary cut soy protein hydrate and mixed. In one embodiment, the purified water may be included in about 70 to about 135 parts by weight compared to 100 parts by weight of the soy protein.

In one embodiment, the additive is about 0.1 to about 5 parts by weight of refined salt, about 1 to about 50 parts by weight of sugar, about 0.1 to about 3 parts by weight of collagen, and about 0.1 to about 3 parts by weight of ribonucleotide disodium relative to 100 parts by weight of the soy protein. About 5 parts by weight, about 0.1 to about 3 parts by weight of pepper, about 1 to about 30 parts by weight of soy flour, about 0.1 to about 3 parts by weight of smoked oil, about 0.1 to about 5 parts by weight of sesame oil, about 1 to about 30 of concentrated soy protein And about 1 to about 50 parts by weight of egg white powder.

Among the additives, soybean flour is added to make a savory taste, and concentrated soybean protein and egg white powder is to provide elasticity and texture.

And by adding the additives together with diluted purified water, the additives can be mixed evenly. In addition, the temperature rises during the crushing process, and there is also an effect of lowering the temperature by adding diluted purified water. Ice water can be added to increase the effect of lowering the temperature.

After adding and mixing purified water and additives to the soy protein hydrate, soybean oil is added, followed by mixing and secondary cutting. In one embodiment, the soybean oil may be included in about 150 to about 200 parts by weight, about 150 to about 180 parts by weight, or about 180 to about 200 parts by weight relative to 100 parts by weight of the soy protein.

By adding soybean oil, you can provide elasticity to the bean slices and soften the texture. If the soybean oil is low, the elasticity and texture will drop, and if there is too much soybean oil, the shape will not be properly formed. Therefore, the soybean oil ratio should be kept within the above range.

In the mixing and the second cutting step, the high-speed cutting machine can be evenly mixed by rotating at 2800 rpm for about 3 minutes. By mixing using a high-speed cutting machine, the particles can be more pulverized to provide a soft texture. If the mixing time is increased, the temperature of the mixture may increase due to rotation, so it is appropriate to mix only for about 3 minutes.

Next, the secondary cut mixture is filled and molded using a casing or film. In one embodiment, the filling and forming step may further include a step of filling the mixture in the casing or film with a constant weight, and then cutting the filled mixture to a constant length to seal both ends. It may not be.

Next, the molded mixture is heat treated using a smoke house.

The heat treatment consists of four stages: a drying stage, a smoking stage, a cooking stage, and a discharge stage.

In the first drying step, the casing is dried by heating with hot air at 60°C for 20 minutes, and heated to 65°C for 20 minutes in the second smoking step, but smoked by injecting smoke, and heated to 79°C for 180 minutes in the third cooking step. Fix the shape so that the casing becomes hard. Finally, in the 4th discharge step, the sterilization is terminated by heating at 80°C for 2 minutes and then discharging it from the heat treatment machine.

In one embodiment, impurities such as bacteria that may be included in the mixing, filling, and forming steps may be sterilized through the heat treatment.

Next, by cooling the heat-treated mixture to prepare a soybean slice containing soy protein. For example, about 0 °C to about 15 °C, about 0 °C to about 10 °C, about 0 °C to about 5 °C, about 5 °C to about 15 °C, about 5 °C to about 10 °C, or about 10 °C to about It can be carried out in a temperature range of 15 ℃.

In one embodiment, the additive may further include wormwood powder, garlic powder, and banana concentrate.

In one embodiment, the mugwort is Artemisia princeps, Artemisia capillaris, Artemisia montana, Artemisia rubripes, Artemisia lavandulaefolia, Artemisia selengensis, Artemisia selengensis, Artemisia annua ), Artemisia scoparia, Artemisia capillaris, Artemisia apiacea, Artemisia Keiskeana, Artemisia iwayomogi, Yellow Sea Artemisia, Artemisia argyi, Artemisia stolonifera Artemisia koidzumii, Artemisia sylvatica, Artemisia japonica var. angustissima, Artemisia sieversiana, Artemisia feddei, Artemisia feddei, Artemisia fukudo, and combinations thereof It may include any one selected from the group, and may specifically include phosphorus wormwood, but may not be limited thereto.

The genus wormwood belongs to the genus Asteraceae, widely distributed in Korea, Southeast Asia, and Europe, and is a perennial herbaceous with strong fertility. The phosphorus wormwood is recommended as a food for weight control because it contains a large amount of essential fatty acids, ash, and fiber. In addition, it has been used to treat yellowness and poor urine due to yellowing of the body due to heat in the oriental medicine. come.

In one embodiment, the ginseng wormwood may include scoparone (scoparone; 6,7-dimethoxycumarine) and betaine (betaine) as the main pharmacological components, and antioxidant and/or anti-oxidant as the scoparone and betaine are included. It may have an inflammatory effect, but may not be limited thereto.

In one embodiment, the mugwort powder, specifically, phosphorus wormwood powder may be included in about 1 to about 20 parts by weight compared to 100 parts by weight of the soy protein.

When the mugwort powder is contained in less than about 1 part by weight compared to 100 parts by weight of the soybean protein, the pharmaceutical effect that may be exhibited by including the mugwort powder, specifically, antioxidant and/or anti-inflammatory effects may not be sufficiently exhibited. When it is included in excess of about 20 parts by weight, the mugwort powder may have a strong mugwort aroma, so the mugwort powder is from about 1 to about 20 parts by weight, from about 1 to about 15 parts by weight, from about 1 to 100 parts by weight of the soy protein. It is preferably included in about 10 parts by weight, about 10 to about 20 parts by weight, about 10 to about 15 parts by weight, or about 15 to about 20 parts by weight.

In one embodiment, the garlic may include allicin as the main bioactive component. Specifically, when the garlic is crushed, allin, which is a main component of the organic sulfur compound of garlic, may be converted into allicin by the action of allinase, an enzyme that generates a characteristic smell of garlic.

In one embodiment, allicin, the main component of the garlic, can be combined with vitamin B₁ to form alliamine, and the produced allicamine can speed up absorption in the digestive tract, but is not limited thereto. It may not.

In one embodiment, the garlic powder may be included in about 5 to about 40 parts by weight compared to 100 parts by weight of the soy protein.

When the garlic powder is contained in less than about 5 parts by weight compared to 100 parts by weight of the soy protein, the pharmaceutical effect that may appear as the garlic powder is included, specifically, the antioxidant effect may be insignificant and may be included in excess of about 40 parts by weight. If the spicy taste may appear more pronounced, the garlic powder is about 5 to about 40 parts by weight, about 5 to about 30 parts by weight, about 5 to about 20 parts by weight, about 5 to about 10 parts by weight of the soy protein 100 parts by weight Parts by weight, about 10 to about 40 parts by weight, about 10 to about 30 parts by weight, about 10 to about 20 parts by weight, about 20 to about 40 parts by weight, about 20 to about 30 parts by weight, or about 30 to about 40 parts by weight It is preferably included as a part.

In one embodiment, the banana is a representative yellow food, and may include beta-carotene and catechin, which are antioxidant components. Specifically, the beta-carotene can be converted into vitamin A in the body when ingested, thereby strengthening the immune system, and the catechin is a type of polyphenol, which removes free radicals generated in the body and suppresses the accumulation of fat. It may be, but may not be limited to this.

In one embodiment, the banana concentrate may be included in about 1 to about 25 parts by weight compared to 100 parts by weight of the soy protein.

When the banana concentrate is contained in less than about 1 part by weight compared to 100 parts by weight of the soy protein, the antioxidant effect may not be sufficiently exhibited, and when it is included in excess of about 25 parts by weight, the quality of the soybean slice produced by excessively containing moisture Since it may affect, the banana concentrate is about 1 to about 25 parts by weight, about 1 to about 20 parts by weight, about 1 to about 15 parts by weight, about 1 to about 10 parts by weight, It is preferably comprised of about 10 to about 25 parts by weight, about 10 to about 20 parts by weight, about 10 to about 15 parts by weight, about 15 to about 25 parts by weight, or about 15 to about 20 parts by weight.

According to the present invention, about 0.1 to about 5 parts by weight of purified salt, about 1 to about 50 parts by weight of sugar, about 0.1 to about 3 parts by weight of collagen, about 0.1 to about 3 parts by weight of ribonucleotide disodium as 100 parts by weight of the soy protein as the additive 5 parts by weight, about 0.1 to about 3 parts by weight of pepper, about 1 to about 30 parts by weight of soy flour, about 0.1 to about 3 parts by weight of smoked oil, about 0.1 to about 5 parts by weight of sesame oil, about 1 to about 30 parts of concentrated soy protein Parts, and about 1 to about 50 parts by weight of egg white powder, about 1 to about 20 parts by weight of wormwood powder, about 5 to about 40 parts by weight of garlic powder, and about 1 to about 25 parts by weight of banana concentrate, by adding conventional soybeans It can remove the odor of soybeans generated from soybean slices containing protein, and thus the sensory palatability can be improved, and it can be utilized as a health functional food as it exhibits antioxidant activity, but may not be limited thereto.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, this example is intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

[Example 1]

First, a raw material containing soy protein is prepared to remove impurities, and 24 kg of the impurity-removed raw material is added to a stainless wagon, followed by adding 3 times the purified water (72 kg) to the weight of soy protein for 24 hours. Soy protein hydrate was prepared by immersion. After soaking, the soy protein hydrate was crushed by primary cutting at 2,800 rpm for 2 minutes. After grinding, the additives of Table 1 were mixed together with purified water, and soybean oil was added to the soy protein hydrate mixed with the additives and purified water for 2 minutes at 2,800 rpm for 2 minutes. The second cut mixture was filled with a capacity of 300 g into a PVDC casing using a Hantman facility. After filling, the first heat treatment was performed at 90°C for 60 minutes using a smoke house, and the second heat treatment was performed at 80°C, which is lower than the first heat treatment, for 2 minutes. At this time, the central temperature of the smoke house was maintained at about 75°C or higher.

After the heat treatment, the mixture was stored at 15° C. or lower for 15 minutes using an intensive cooler. After cooling, the casing itself was packaged in a weight of 200 g to prepare a bean slice containing soy protein. The manufactured soybean slices were tested for metal detectors by confirming that the X-ray apparatus was operating when SUSball 1 ㎜, SUSwire 0.4 ㎜, Glass ball 6 ㎜, Ceramic ball 4 ㎜, Aluminum ball 7 ㎜. After inspecting the metal detector, 20 pieces of 200 g weight were boxed in a corrugated box only for normal products.

Material name Kg Parts by weight Soy protein 24.000 100.000 Purified water (I/W) 72.000 300.000 Purified water (I/W) 30.000 125.000 Refined salt 0.600 2.500 Sugar 7.000 29.167 Collagen 0.070 0.292 Ribonucleotide disodium 0.200 0.833 Seasoned White Pepper Powder 0.100 0.417 Soybean flour 5.000 20.833 Smoke oil 0.100 0.417 Sesame oil 0.420 1.750 Concentrated soy protein 5.000 20.833 Egg white powder 8.000 33.333 Soybean oil 45.000 187.500 Sum 197.490 822.875

[Example 2]

In the same manner as in Example 1, the additive was mixed with the ingredients and weight of Table 2 to further include mugwort powder to prepare a bean slice containing soy protein.

Material name Kg Parts by weight Soy protein 24.000 100.000 Purified water (I/W) 72.000 300.000 Purified water (I/W) 27.030 112.625 Refined salt 0.600 2.500 Sugar 7.000 29.167 Collagen 0.070 0.292 Ribonucleotide disodium 0.200 0.833 Seasoned White Pepper Powder 0.100 0.417 Soybean flour 5.000 20.833 Smoke oil 0.100 0.417 Sesame oil 0.420 1.750 Concentrated soy protein 5.000 20.833 Egg white powder 8.000 33.333 Phosphorus wormwood powder 2.970 12.375 Soybean oil 45.000 187.500 Sum 197.490 822.875

[Example 3]

In the same manner as in Example 1, the additive was mixed with the ingredients and weight of Table 3 to further include garlic powder to prepare a soybean slice containing soy protein.

Material name Kg Parts by weight Soy protein 24.000 100.000 Purified water (I/W) 72.000 300.000 Purified water (I/W) 24.070 100.292 Refined salt 0.600 2.500 Sugar 7.000 29.167 Collagen 0.070 0.292 Ribonucleotide disodium 0.200 0.833 Seasoned White Pepper Powder 0.100 0.417 Soybean flour 5.000 20.833 Smoke oil 0.100 0.417 Sesame oil 0.420 1.750 Concentrated soy protein 5.000 20.833 Egg white powder 8.000 33.333 Garlic powder 5.930 24.708 Soybean oil 45.000 187.500 Sum 197.490 822.875

[Example 4]

In the same manner as in Example 1, the additive was mixed with the ingredients and weight of Table 4 to further include a banana concentrate to prepare a bean slice containing soy protein.

Material name kg Parts by weight Soy protein 24.000 100.000 Purified water (I/W) 72.000 300.000 Purified water (I/W) 26.050 108.542 Refined salt 0.600 2.500 Sugar 7.000 29.167 Collagen 0.070 0.292 Ribonucleotide disodium 0.200 0.833 Seasoned White Pepper Powder 0.100 0.417 Soybean flour 5.000 20.833 Smoke oil 0.100 0.417 Sesame oil 0.420 1.750 Concentrated soy protein 5.000 20.833 Egg white powder 8.000 33.333 Banana concentrate 3.950 16.458 Soybean oil 45.000 187.500 Sum 197.490 822.875

[Example 5]

In the same manner as in Example 1, the additive was mixed with the ingredients and weight of Table 5 to further include mugwort powder, garlic powder, and banana concentrate to prepare bean slices containing soy protein.

Material name Kg Parts by weight Soy protein 24.000 100.000 Purified water (I/W) 72.000 300.000 Purified water (I/W) 17.150 71.458 Refined salt 0.600 2.500 Sugar 7.000 29.167 Collagen 0.070 0.292 Ribonucleotide disodium 0.200 0.833 Seasoned White Pepper Powder 0.100 0.417 Soybean flour 5.000 20.833 Smoke oil 0.100 0.417 Sesame oil 0.420 1.750 Concentrated soy protein 5.000 20.833 Egg white powder 8.000 33.333 Phosphorus wormwood powder 2.970 12.375 Garlic powder 5.930 24.708 Banana concentrate 3.950 16.458 Soybean oil 45.000 187.500 Sum 197.490 822.875

[Comparative example]

In the same manner as in Example 1, the additives were mixed with the ingredients and weights of Table 6 to prepare a bean slice containing soy protein.

Material name Kg Parts by weight Soy protein 24.000 100.000 Purified water (I/W) 72.000 300.000 Purified water (I/W) 40.420 168.417 Refined salt 0.600 2.500 Sugar 7.000 29.167 Collagen 0.070 0.292 Ribonucleotide disodium 0.200 0.833 Seasoned White Pepper Powder 0.100 0.417 Smoke oil 0.100 0.417 Egg white powder 8.000 33.333 Soybean oil 45.000 187.500 Sum 197.490 822.875

[Experimental Example 1: Measurement of antioxidant activity]

The total antioxidant activity of soybean slices prepared in Examples 1 to 5 and Comparative Examples was measured by modifying the method of Singleton and Rossi (1965) using F-C reagent. The measurement method was obtained from a standard curve prepared using tannic acid for total polyphenol content, and quercetin acid for total flavonoid content, and is shown in Table 7. In Table 7 below, TAE represents tannic acid equivalent, and QE represents quercetinic acid equivalent.

Classification Total polyphenol content
(mg TAE/g) Total flavonoid content
(mg QE /g) Example 1 15.87 13.66 Example 2 16.76 15.70 Example 3 18.87 18.58 Example 4 18.20 19.72 Example 5 21.02 20.28 Comparative example 14.51 13.08

As shown in Table 7, it was confirmed that the total polyphenol and total flavonoid contents of the comparative example not containing soy flour, sesame oil, and concentrated soy protein as the additive were the lowest.

In addition, Example 1 containing mugwort powder as an additive, Example 3 containing garlic powder, and Example 4 containing banana concentrate are all more than Example 1 not containing mugwort powder, garlic powder, and banana concentrate. It was confirmed that the polyphenol content and the total flavonoid content increased.

Example 5, comprising all of the mugwort powder, garlic powder, and banana concentrate, was significantly improved over Examples 2 to 4, each containing Example 1 or additives not containing the mugwort powder, garlic powder, and banana concentrate, respectively. Total polyphenol content and total flavonoid content are shown. This demonstrates that containing wormwood powder, garlic powder, and banana concentrate, rather than separately containing wormwood powder, garlic powder, and banana concentrate, exhibits a synergistic effect on antioxidant activity.

[Experimental Example 2: Sensory evaluation]

Sensory evaluation of the soybean slices prepared in Examples 1 to 5 and Comparative Examples was performed for 15 test personnel. First, the purpose of evaluation and evaluation items were explained in detail, and then the average was calculated by evaluating the color, flavor, taste, and overall preference in 7 steps from the highest to the lowest 1 point. Five sensations for sensory evaluation were provided by marking the three digits generated using a random number table on a white plate, and then adding one for each sample. In the sensory evaluation, the appearance was first observed by eye, and then the aroma and taste were evaluated, and finally the overall preference was evaluated.

Classification color incense flavor Savory taste Salty Preference Example 1 4.8 4.4 4.0 4.8 4.0 Example 2 5.5 5.4 4.7 5.0 5.2 Example 3 5.4 5.2 4.6 5.1 5.3 Example 4 5.1 5.0 5.4 5.2 5.2 Example 5 5.9 6.0 5.8 5.5 6.4 Comparative example 3.9 3.8 3.5 4.6 4.4

As a result of sensory evaluation, it was confirmed that, in the case of a comparative example not including soy flour, sesame oil, and concentrated soy protein as an additive, the lowest score was obtained in the overall sensory evaluation including preference.

When the mugwort powder was included as an additive, the overall preference was low due to the unique flavor of mugwort, but the unique flavor of mugwort showed higher score than the sensory evaluation of the comparative example by removing the odor of soybean.

In addition, in the case of Example 5 including all of mugwort powder, garlic powder, and banana concentrate, than Example 2 to Example 4 each containing Example 1 or additives not containing mugwort powder, garlic powder, and banana concentrate, respectively It showed a high sensory evaluation score. This means that containing wormwood powder, garlic powder, and banana concentrate, rather than separately containing wormwood powder, garlic powder, and banana concentrate, can significantly improve the color, flavor, and taste of soybean slices.

In this specification, only a few examples of various embodiments performed by the present inventors are described, but the technical spirit of the present invention is not limited to or limited thereto, and can be variously implemented by a person skilled in the art.

Claims (4)

Removing impurities of raw materials including soy protein;
Preparing soy protein hydrate by adding purified water of 3 times the weight of the soy protein to the raw material from which the impurities are removed;
First cutting the soy protein hydrate;
70 to 135 parts by weight of purified water, and 0.1 to 5 parts by weight of purified salt, 1 to 50 parts by weight of sugar, 0.1 to 3 parts by weight of collagen, 0.1 to 3 parts by weight of ribonucleotide disodium to the first cut soy protein hydrate To 5 parts by weight, pepper 0.1 to 3 parts by weight, soy flour 1 to 30 parts by weight, smoke oil 0.1 to 3 parts by weight, sesame oil 0.1 to 5 parts by weight, concentrated soy protein 1 to 30 parts by weight, egg white powder 20 to 40 parts by weight , 10 to 15 parts by weight of phosphorus wormwood powder, 20 to 30 parts by weight of garlic powder, and adding and mixing an additive comprising 15 to 20 parts by weight of banana concentrate;
A step of mixing and secondary cutting by adding 187.5 parts by weight of soybean oil to 100 parts by weight of the soy protein to the mixed soy protein hydrate;
Filling and molding the second cut mixture using a casing or film;
Heat-treating the molded mixture using a smoke house; And
Cooling the heat-treated mixture in a temperature range of 0°C to 15°C;
Including,
The heat treatment step,
A drying step of drying at 60° C. for 20 minutes with hot air;
Smoking step for 20 minutes at 65° C.;
A cooking step of fixing the shape of the sausage by heating at 79° C. for 180 minutes; And
A discharge step of heating at 80° C. for 2 minutes to heat treatment to discharge; Containing,
A method of manufacturing a bean slice containing soy protein.

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