KR102279246B1 - Method for preparing artificial ground meat including fiber and artificial ground meat including fiber prepared thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing alternative ground meat including dietary fiber and alternative ground meat including dietary fiber manufactured therefrom. The method comprises: a textured vegetable protein preprocessing step of preparing hydrated textured vegetable protein by soaking textured vegetable protein (TVP) in water and dehydrating the same; a plant raw material preprocessing step of preparing fiber separation dietary fiber by preprocessing a plant raw material; a material mixing step of preparing a material mixture by mixing the water, the hydrated textured vegetable protein, the fiber separation dietary fiber, white powder, and a seasoning; a forming step of processing the material mixture in a predetermined form; a steaming step of steaming the material mixture processed in the predetermined form; and a cooling step of cooling the material mixture obtained through the steaming step. The alternative ground meat according to the present invention is provided to improve tensile strength and collect oil inside the dietary fiber, thereby preventing an oil separation phenomenon of the alternative meat manufactured by soybean protein and providing a texture and a food texture closer to meat.

Description

A method for producing an alternative minced meat containing dietary fiber and an alternative minced meat containing a dietary fiber prepared accordingly {Method for preparing artificial ground meat including fiber and artificial ground meat including fiber prepared thereby}

The present invention relates to a method for producing an alternative minced meat containing dietary fiber, and to an alternative minced meat containing dietary fiber prepared thereby, and more particularly, to a substitute meat prepared with soybean protein by adding processed dietary fiber to the meat substitute. It relates to a method for producing an alternative minced meat improved to have a texture closer to that of meat, and to a substitute minced meat prepared thereby.

Protein is a major component of the body and is mainly consumed through meat or seafood, and can also be supplied to the human body through foods such as beans, nuts, and eggs.

Recently, more and more people restrict meat consumption for religious or health reasons, or opt for a vegetarian diet for ethical and moral reasons. In addition, the market for plant-based meat substitutes for meat is rapidly expanding around the world to solve global warming, food shortages, and animal welfare issues. Research on meat substitutes is ongoing.

Among them, since a high level of technology is required to replace the texture of meat, it is considered a difficult problem until now.

To imitate the texture of meat, there is a method to implement texture in substitute meat. For this, 'beyond meat' in the United States proposes a method of extruding a protein separated from soybeans, and the pressure during extrusion The key technology is to create a dense isolated protein by controlling the temperature and speed.

Accordingly, a lot of investment is being made in the development of extruders around the world, and in particular, there is talk about a technology that can precisely control high pressure. However, it is still a great challenge to implement plant protein into the desired texture of meat through this method.

In addition, substitute meat using vegetable protein developed so far mainly uses proteins extracted from soybeans, wheat, peas, etc., and thus has a peculiar odor of grains, and there is a problem in that it is impossible to implement a flavor that can completely replace actual meat.

Therefore, there is a need to develop a new alternative meat that can realize the flavor and texture of meat using vegetable protein.

Registered Patent No. 10-2123662 (Registered on June 10, 2020)

In the present invention, a method for producing alternative minced meat containing dietary fiber improved to have a texture closer to meat by adding processed dietary fiber to substitute meat made of soybean protein, and alternative minced meat containing dietary fiber prepared accordingly We want to provide meat.

One embodiment of the present invention for achieving the object as described above, the tissue soy protein pretreatment step of soaking the tissue soy protein (TVP) in water and then dehydrating to prepare a hydrated tissue soy protein; A plant raw material pretreatment step of preparing a fiber separated dietary fiber by pretreating the plant raw material; a material mixing step of preparing a material mixture by mixing water, the hydrated tissue soy protein, the fiber separated dietary fiber, egg white powder and seasoning; a molding step of processing the material mixture into a predetermined shape; a steaming step of steaming the material mixture processed into a predetermined shape; and a cooling step of cooling the material mixture obtained through the steaming step; to a method for producing an alternative minced meat containing dietary fiber comprising a.

The tissue soy protein pretreatment step includes a soaking step of mixing dry tissue soy protein and water and standing still for a predetermined time; and a dehydration step of dehydrating the dried tissue soy protein that has undergone the soaking step to 1 to 3 times the weight of the dried tissue soy protein before the soaking step.

The plant raw material pretreatment step includes at least any one or more of sweet potato shoots, coltsfoot, spinach, gongshim greens, mallow, pumpkin leaves, bracken, gobi, taro, radish radish, gondae, tomatoes, bellflower, deodeok, hemp and mushrooms a washing step of washing the plant material; Blanching the washed plant material in water at 90 ~ 110 ℃ for 1 ~ 20 minutes; and a fiber separation step of separating the fibers of the plant raw material that has undergone the blanching step.

The material mixture may include 18 to 37 parts by weight of water, 9 to 20 parts by weight of egg white powder, and 28 to 55 parts by weight of seasoning, based on 100 parts by weight of the protein mixture in which the hydrated tissue soy protein and fiber separated dietary fiber are mixed. have.

The hydrated tissue soy protein and fiber separated dietary fiber may be included in a weight ratio of 1: 0.1 to 1.0.

The seasoning may include at least one spice selected from the group consisting of sugar, pepper, salt, vegetarian seasoning, meat paste, vegetable oil, and color; and at least one or more spices selected from the group consisting of garlic, onion, green onion, ginger and red pepper.

Another embodiment of the present invention relates to an alternative minced meat containing dietary fiber prepared by the above-described method.

The alternative minced meat containing dietary fiber prepared according to the method for producing alternative minced meat containing dietary fiber of the present invention has the advantage of having a texture closer to meat due to improved tensile strength.

In addition, it is possible to prevent the oil separation of the substitute meat made of soybean protein by collecting the oil in the water tube and sieve tube of the dietary fiber.

1 is a photograph of an alternative minced meat containing different dietary fibers prepared according to an embodiment of the present invention.

Hereinafter, before describing in detail through preferred embodiments of the present invention, terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and meanings consistent with the technical spirit of the present invention and should be interpreted as a concept.

Throughout this specification, when a part "includes" a certain component, this means that other components may be further included, rather than excluding other components, unless otherwise stated.

Throughout this specification, "%" used to indicate the concentration of a specific substance is (weight/weight)%, solid/liquid (weight/volume)%, and liquid, unless otherwise specified. /liquid means (volume/volume)%.

In each step, the identification code is used for convenience of description, and the identification code does not describe the order of each step, and each step may be performed differently from the specified order unless the specific order is clearly stated in the context. have. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the reverse order.

Hereinafter, an embodiment of the present invention will be described. However, the scope of the present invention is not limited to the following preferred embodiments, and those skilled in the art can implement various modified forms of the contents described herein within the scope of the present invention.

The present invention relates to an alternative minced meat containing dietary fiber prepared according to a method for producing an alternative minced meat containing dietary fiber.

The alternative minced meat according to the present invention uses vegetable protein as a raw material and has a texture similar to meat including dietary fiber. can be replaced

According to an embodiment of the present invention, there is provided a method for preparing alternative minced meat containing dietary fiber, comprising: a tissue soy protein pretreatment step of soaking tissue soy protein (TVP) in water and then dehydrating to prepare a hydrated tissue soy protein; A plant raw material pretreatment step of preparing a fiber separated dietary fiber by pretreating the plant raw material; a material mixing step of preparing a material mixture by mixing water, the hydrated tissue soy protein, the fiber separated dietary fiber, egg white powder and seasoning; a molding step of processing the material mixture into a predetermined shape; a steaming step of steaming the material mixture processed into a predetermined shape; and a cooling step of cooling the material mixture obtained through the steaming step.

The alternative minced meat manufactured through these steps can be used as a raw material for various foods manufactured using minced meat, such as donng tang, tteok galbi, bibiani patty, and hamburg steak.

The tissue soy protein pretreatment step is a step of preparing hydrated tissue soy protein by soaking the tissue soy protein (TVP) in water and then dehydrating it.

Specifically, this step is a soaking step of mixing dry tissue soy protein (TVP) and water for a predetermined time; and a dehydration step of dehydrating the dried tissue soy protein that has undergone the soaking step to 1 to 3 times the weight of the dried tissue soy protein before the soaking step.

The soaking step is a step called by putting dried tissue soy protein in water, and putting the dried tissue soy protein obtained by putting isolated soy protein (ISP) powder in an extrusion molding machine and drying the tissue soy protein obtained by injection into water. .

Through this step, water penetrates into the dried tissue soy protein and forms a state in which the shape of the tissue soy protein can be easily deformed, so that it is uniformly mixed with other materials in the material mixing step to be described later without separately pulverizing the tissue soy protein. It has the advantage of being able to mix.

The raw material of the protein for producing the tissue soy protein may be soybeans, wheat peas, etc., but is not limited thereto.

The content of the dry tissue soy protein and water in the soaking step is not particularly limited, and it is preferable that the dried tissue soy protein be mixed in an amount sufficient to be completely submerged in water. For example, the soaking step may be performed by immersing the dry tissue soy protein in water having a weight of 2 to 6 times the weight of the dry tissue soy protein.

The soaking step may be performed for 2 to 5 hours while immersing the dried tissue soy protein in water and maintaining the mixture of the dried tissue soy protein and water in a temperature range of 4 to 25° C.

If the temperature of the mixture is lower than 4℃ or the soaking is performed for less than 5 hours, sufficient water does not penetrate into the dry tissue soy protein and a lump of tissue soy protein is formed. Occurs.

On the other hand, if the temperature of the mixture is higher than 25°C or the soaking is carried out for more than 5 hours, the hydration of the dried tissue soy protein is excessively advanced, making it difficult to form a texture with improved tensile force, and microorganisms may proliferate during the process. Therefore, it is preferable that the soaking step proceeds under the above-described temperature and time conditions.

At this time, at least any one or more of tap water, purified water, ionized water, and natural material extraction water may be used as water used in the soaking step. Preferably, water extracted from natural substances may be used to remove the fishy taste of dried tissue soy protein and to improve storage properties.

As the natural material extraction water, a liquid component obtained by mixing a natural material mixture of garlic, ginger, aronia and tangerine peel with water and heating may be used. Specifically, 1 to 10 parts by weight of the natural substance mixture is mixed with respect to 100 parts by weight of water, and the first heating is performed at 95 to 110° C. for 10 to 30 minutes, and then the temperature is lowered to 35 to 60° C. and heated for 2 to 10 hours. After filtration, the liquid component remaining after filtering the solid component can be used as water for extracting natural substances.

The natural material mixture may include 4 to 10% by weight of ginger, 12 to 20% by weight of garlic, 18 to 33% by weight of aronia and 45 to 58% by weight of tangerine peel.

Garlic and ginger function to remove the fishy taste of tissue soy protein and enhance flavor, but if included in excess, rather inhibit the flavor of the alternative minced meat, so it is preferable to be included within the above-described weight range.

Aronia is the fruit with the highest anthocyanin content among berries, and it has excellent antioxidant properties due to its excellent removal of free radicals. Aronia has the advantage of being able to extend the shelf life by maintaining the freshness of the alternative minced meat for a long time without compromising the flavor of the alternative minced meat because it does not have a unique taste and fragrance.

Tangerine peel is a mature peel of mandarin oranges and mandarin oranges. It contains essential oil and various flavonoid glycosides, and contains vitamin C and vitamin B1, so it has excellent antioxidant performance, so it can extend the shelf life of alternative minced meat, As it is effective for abdominal distension, it is effective in preventing abdominal distension, which is a side effect of ingesting legumes.

When the content of tangerine peel is insufficient, the above-described effect is not obtained, and when it is included in excess, the flavor of the alternative minced meat is reduced due to the flavor of tangerine peel, so it is preferably included within the above-described weight range.

The dehydration step is a step of dehydrating the dried tissue soy protein (TVP) that has been subjected to the soaking step so as to be 1 to 3 times the weight of the dry tissue soy protein before the soaking step.

This step is a step of separating and dehydrating the tissue soy protein component from the mixture that has undergone the soaking step, and the method for dehydration is not particularly limited, such as standing for a predetermined period of time under a sieve or dehydrating using centrifugal force.

The hydrated tissue soy protein obtained through this step may have 1 to 3 times the weight of the dry tissue soy protein before the soaking step. It is difficult, and there is a problem in that it is difficult to form a desired texture.

On the other hand, if it exceeds 3 times, the flavor is deteriorated due to the inclusion of excessive moisture, and it is difficult to maintain the shape after being molded into the desired shape in the molding step. In the case of freezing, there is a problem in that the tissue structure is destroyed by excessive moisture and the texture and texture are deformed. Therefore, it is preferable that the dehydration step be performed so that the weight of the hydrated tissue soy protein is formed in the above-mentioned range.

The plant raw material pre-treatment step is a step of preparing a fiber separated dietary fiber by pre-treating the plant raw material, and the fiber separated dietary fiber used in the present invention provides the texture of the final product, the alternative minced meat, in the same texture as the existing fish cake, tensile strength, It is added to improve chewiness and form closer to meat.

In this way, it is preferable to use only the leaves or stems of plants to improve the tensile strength of the alternative minced meat using dietary fiber, but to prevent the formation of a stiff, rough, or scratchy texture. In addition, when leaves or stems are used, moisture and oil are collected in the water tube or phloem of the plant, so that the juice does not easily flow out to the outside in the alternative minced meat, so there is an advantage in that it can provide better flavor and texture.

This step specifically includes a washing step of washing the plant material; Blanching the washed plant material in water at 90 ~ 110 ℃ for 1 ~ 20 minutes; and a fiber separation step of separating the fibers of the plant raw material that has undergone the blanching step.

The plant raw material used in the present invention may be any one or more of sweet potato shoots, coltsfoot, spinach, gongsimchae, mallow, pumpkin leaves, bracken, fern, taro, radish radish, gondree, tomato, bellflower, deodeok, and hemp, and mushrooms may be used.

Preferably, at least any one or more of sweet potato shoots, bracken, radish radish and bellflower may be used, and the texture of the alternative minced meat containing them is significantly closer to the meat than the texture of the alternative minced meat containing other plant materials. There is a characteristic. In addition, since it does not reduce the flavor of the alternative minced meat, it is preferable to use at least any one or more of horse radish, bracken, radish radish and bellflower as plant raw materials.

The washing step is a step of removing foreign substances attached to the surface of the plant raw material by using flowing water or immersing the plant raw material in clean water, and removing unnecessary parts.

The blanching step is a step of treating plant raw materials with high temperature water to form a soft texture, and removing unnecessary bitterness or toxicity.

This step can be performed by immersing the washed plant raw material in water at 90 to 110 ° C for 1 to 20 minutes, and the water temperature or immersion time can be adjusted for each type of plant raw material, but in the blanching step, the water temperature is 90 ° C. Since it is difficult to obtain the above effect if less than or if the blanching time is less than 1 minute, the minimum temperature or minimum immersion time of water is preferably performed to satisfy the above conditions.

The fiber separation step is performed to minimize the sense of heterogeneity with the tissue soy protein of the plant raw material, and to prevent the substitute minced meat from becoming excessively tough by weakening the toughness of the plant raw material. Through this step, chewiness among the food texture analysis items of the alternative minced meat is lowered, so that a texture closer to minced meat can be formed.

Fiber separation is a process that destroys the structure of dietary fiber by physically knocking or hitting plant raw materials that have undergone the blanching step, and can be performed manually or using a fiber separator, and fiber separation can be performed for 30 seconds to 30 minutes .

After the fiber separation step, the cutting step may be additionally performed, and by adjusting the length of the plant material through cutting to a range of 0.8 to 2.0 cm, agglomeration of the plant material in the alternative minced meat is prevented, and more uniform mixing is possible Accordingly, the heterogeneity between the plant raw material and the tissue soybean protein is reduced, and uniform flavor, texture and physical properties can be realized by uniformly harmonizing with each other.

The material mixing step is a step of preparing a material mixture by mixing water, the hydrated tissue soy protein, the fiber separated dietary fiber, egg white powder and seasoning.

In this step, with respect to 100 parts by weight of the protein mixture in which the hydrated tissue soy protein and fiber separated dietary fiber are mixed, 18 to 37 parts by weight of water, 9 to 20 parts by weight of egg white powder, and 28 to 55 parts by weight of seasoning are mixed to mix the material. is the stage of preparation.

Mixing may be performed by putting each raw material in a mixer and mixing uniformly for 1 to 5 minutes. Preferably, a first mixing step of preparing a first mixture by mixing water, seasoning, and fiber separated dietary fiber; a second mixing step of preparing a second mixture by mixing the hydrated tissue soy protein with the first mixture; and a tertiary mixing step of preparing a tertiary mixture by mixing egg white powder with the secondary mixture.

When the multi-step mixing method is performed as described above, each material may be more uniformly mixed. In particular, since hydrated tissue soy protein and egg white powder increase the viscosity of the material mixture and decrease the miscibility, it is preferable to mix the other materials first and then mix them later. Mixing is preferred.

The hydrated tissue soy protein and fiber separated dietary fiber are ingredients added to form a texture similar to that of minced meat, and depending on the ratio of hydrated tissue soy protein and fiber separated dietary fiber, the texture of the alternative minced meat is close to that of fish cake. It may be formed with a mouthfeel or may be formed to be excessively chewy.

Hydrated tissue soy protein and fiber separated dietary fiber may be included in a weight ratio of 1: 0.1 to 1.0, and when fiber separated dietary fiber is included in less than the above weight ratio, sufficient tensile force is not applied to the alternative minced meat, so a texture close to meat meat It is difficult to form, and there is a problem in that a texture close to the fish cake is formed. On the other hand, when the fiber-separated dietary fiber is added more than the above weight ratio, it is difficult to maintain the shape of the alternative minced meat due to insufficient binding force. Therefore, it is preferable that the hydrated tissue soy protein and the fiber-separated dietary fiber are included in the above weight ratio in the protein mixture. Do.

The water is a component added to increase the miscibility of the material mixture, and may be used without being limited to the type thereof, such as purified water, tap water, and ionized water.

When the content of water is less than 18 parts by weight, the effect of improving the mixability is insignificant and uniform mixing is difficult, and when it exceeds 37 parts by weight, the substitute minced meat is excessively diluted and it is difficult to maintain the predetermined shape as well as the final Since moisture is continuously released from the product and causes deterioration of quality, it is preferably included within the above-mentioned weight range.

The egg white powder is a component added to improve the binding force of the substitute minced meat to maintain a constant shape of the substitute minced meat. When it is included in less than 9 parts by weight, it is difficult to maintain a sufficient shape of the substitute minced meat, and 20 weight In the case of exceeding parts, the flavor and fishy taste of egg white powder itself become excessive, and there is a problem that the flavor of the alternative minced meat is deteriorated. Therefore, it is preferable to be included within the above-mentioned weight range.

The seasoning is a component added to neutralize the soybean smell of the tissue soy protein itself, to form the taste of the alternative minced meat similar to that of meat, and to provide a more diverse texture. When the content of the seasoning is less than 28 parts by weight, the above-described effect is not sufficiently obtained, and when it exceeds 37 parts by weight, not only the texture like meat is reduced, but also the binding power of the alternative minced meat is reduced, and the flavor of the seasoning is excessively strong. Because of this may decrease consumer preference, it is preferable to be included within the above-described weight range.

Spices and spices may be included as the seasoning, and preferably, spices and spices may be included in a weight ratio of 1:0.3 to 0.8.

As the spice, at least one selected from the group consisting of sugar, pepper, salt, vegetarian seasoning, meat paste, vegetable oil, and color may be used.

As the vegetable oil, sesame oil, perilla oil, olive oil, sunflower oil, palm oil, macadamia seed oil, and various edible oils may be used.

At least one selected from the group consisting of garlic, onion, green onion, ginger and red pepper may be used as the spice chae, and preferably may be added in a processed state through a cutting process or a mincing process by shredding.

The forming step is a step of processing the material mixture into a predetermined shape.

The molding process may be performed by weighing the material mixture and putting it into a mold having a predetermined shape. The amount of the material mixture or the shape of the mold may be formed differently as needed, for example, a mold of various shapes or sizes may be used according to the use of the alternative minced meat, such as donggrantin, tteokgalbi, breadboard patty, or hamburg steak.

The steaming step is a step of fixing the shape by steaming the material mixture processed into a predetermined shape.

In this step, the egg white powder is cooked and the shape of the material mixture is fixed by heat-treating the material mixture in the mold using steam. If this step is not performed, not only is it difficult to fix the shape, but also the storability of the alternative minced meat is significantly reduced due to the denaturation of the egg white powder, so it is preferable to go through the steaming step.

In this case, moisture loss of the material mixture may be prevented by using steam instead of baking, hot air, or direct fire as a heat treatment method. As a result, moisture and oil of the alternative minced meat are trapped in the substitute minced meat, resulting in a more moist texture, and the substitute minced meat that has undergone the heat treatment step is not cracked or decomposed but is fixed as it is in the molded form. It has the advantage of obtaining the effect of fixing and maintaining the juice.

This step can be performed by applying steam to the material mixture in the mold for 6 to 15 minutes, and when the steaming time is less than 6 minutes, it is difficult to obtain the above-described effect, and when it exceeds 15 minutes, excessive moisture is added to the material mixture Since this is added, flavor deterioration, shape change, etc. occur, it is preferable that the steaming step be performed for the above-described time.

At this time, at least one of tap water, purified water, ionized water, and oriental medicine water may be used as the steaming solution for supplying steam.

In order to obtain effects such as fixing the shape of the alternative minced meat according to steaming and removing the fishy smell due to heating of egg white powder, oriental water can be preferably used, and as oriental water, 4-8 parts by weight of green tea leaves per 100 parts by weight of water, A mixture of 4 to 8 parts by weight of persimmon leaves and 1 to 5 parts by weight of pine needles may be used.

The cooling step is a step of cooling the material mixture obtained through the steaming step.

Cooling may be performed by allowing the material mixture obtained through the steaming step to stand still at a low temperature or room temperature for a predetermined time or longer, and preferably at room temperature (18 to 30° C.) for 30 minutes at room temperature (18 to 30° C.) to prevent deformation of the shape of the material mixture obtained through the steaming step. It can be carried out by standing still for minutes to 2 hours.

Substitute minced meat obtained through the cooling step may be stored frozen.

Substitute minced meat containing dietary fiber obtained through these steps has improved flavor and tensile strength and has a taste, aroma, and texture closer to meat, so the flavor and texture of meat can be realized using vegetable protein.

Hereinafter, specific actions and effects of the present invention will be described through an embodiment of the present invention. However, this is presented as a preferred example of the present invention, and the scope of the present invention is not limited according to the embodiments.

[Production Example]

Hydration tissue soy protein preparation

Tissue soy protein (TVP) obtained by extrusion molding of isolate soy protein (ISP) was dried to prepare dry tissue soy protein. Next, the dried tissue soy protein and tap water were mixed in a weight ratio of about 1: 3 and allowed to stand at 22° C. for 4 hours to hydrate the dried tissue soy protein. After that, the soaked tissue soy protein was filtered and dehydrated to twice the weight of the original dry tissue soy protein to prepare a hydrated tissue soy protein.

dietary fiber preparation

Plant raw materials such as sweet potato shoots, bracken, radish radish, bellflower, hemp, taro, oyster mushrooms, pumpkin leaves, king oyster mushroom, gongshim greens, and gondae were washed and prepared, boiled in water at 100°C for 1 to 20 minutes each, and then the worker Prepare 11 types of dietary fiber with a section length of 0.8 to 2.0 cm by shredding the compressed dietary fiber obtained by pressing 1 to 3 times, and then use 1 type of different type of dietary fiber when preparing the material mixture, and replace each The minced meat contained different dietary fibers.

Alternative minced meat manufacturing

Next, a material mixture was prepared by mixing 28 parts by weight of water, 15 parts by weight of egg white powder, and 46 parts by weight of seasoning with respect to 100 parts by weight of a mixture in which hydrated tissue soy protein and dietary fiber were mixed in a weight ratio of 1:0.6. As a seasoning, 1.7 parts by weight of vegetarian seasoning, 6.3 parts by weight of organic sugar, 0.4 parts by weight of coarse pepper, 2.3 parts by weight of sesame oil, 13.9 parts by weight of sunflower oil, 6.6 parts by weight of tteokgalbi flavor paste, 10.6 parts by weight of liver onion and 4.2 parts by weight of ground garlic. was used.

At this time, mixing was performed using a multi-stage mixing method in which water, seasoning, and dietary fiber were first mixed and stirred, and then hydrated tissue soy protein was mixed and stirred, and then egg white powder was mixed and stirred.

Then, about 20 g of each material mixture was weighed, put into a mold, steamed for 8 minutes, demolded, and cooled at room temperature for about 1 hour to prepare an alternative minced meat.

[Experimental Example 1]

First, each of the alternative minced meat samples 1 to 11 prepared through the positive control, negative control and Preparation Examples were molded to have a diameter of 3cm and a height of 0.2cm, and then food using a physical property measuring device (Model CT3 -10kg, Brookfield) Physical properties were measured. The statistical values (average values) obtained by statistical processing by Duncan method after measuring three times for each sample type are listed in Table 1.

For the positive control, prepare commercially available minced meat (Mokwoochon one-bite tteokgalbi), and for the negative control, prepare an alternative minced meat without dietary fiber using hydrated tissue soy protein instead of dietary fiber, except that it was prepared in the same manner as in Preparation Example. prepared.

sample type Dietary Fiber Hardness
(kg) Cohesiveness springiness
(mm) Gumminess
(kg) Chewin
(mJ) positive control - 6.04 0.51 6.81 3.07 204.68 negative control - 8.43 0.45 6.34 4.43 277.51 sample 1 sweet potato 6.94 0.53 6.23 3.71 226.73 sample 2 Bracken 8.58 0.48 6.22 4.12 251.05 sample 3 radish radish 8.70 0.47 6.14 4.15 250.06 sample 4 Bellflower 7.21 0.53 5.36 3.87 203.96 sample 5 hemp 4.79 0.16 5.62 2.83 156.40 sample 6 taro 6.78 0.10 5.75 4.23 238.66 sample 7 oyster mushroom 6.61 0.13 5.70 3.88 217.73 sample 8 pumpkin leaves 7.15 0.10 5.95 3.98 231.56 sample 9 oyster mushroom 6.93 0.10 6.68 4.15 272.73 sample 10 Gongsim Chae 5.90 0.10 6.14 3.35 202.13 sample 11 gondre 7.92 0.06 6.46 4.49 284.80

Looking at the results in Table 1, the negative control prepared according to the preparation example of the present invention, but not containing any dietary fiber, showed higher hardness or chewiness than the positive control, which is minced meat, but Samples 1 to 11 When dietary fiber is included, it can be seen that hardness and chewiness are reduced and a texture closer to meat is formed. However, in the case of Sample 5, excessive hardness and decrease in chewiness appeared, and Sample 5 was In the case of Samples 5 to 11, including, excessive reduction of cohesiveness by the addition of dietary fiber occurs, so it is preferable to use sweet potato shoots, bracken, radish radish or bellflower as in Samples 1 to 4 as dietary fiber. could confirm that

[Experimental Example 2]

The same substitute minced meat as in Samples 1 to 4 was prepared, but after the blanching step, the step of pressing the plant raw material by the operator was omitted to prepare the substitute minced meat of Comparative Example. At this time, instead of pressing the plant material, the worker goes through a fiber separation step of tapping the plant material for about 3 minutes using a fiber separator, then chops to prepare the fiber separated dietary fiber, and uses this to prepare the alternative minced meat of the example, , the appearance of each minced meat was photographed and shown in FIG. 1 .

Thereafter, the food properties of each alternative minced meat were measured, and the results are shown in Table 2.

sample type Dietary Fiber Hardness
(kg) Cohesiveness springiness
(mm) Gumminess
(kg) Chewin
(mJ) positive control - 5.90 0.52 6.73 3.05 201.23 Comparative Example 1 sweet potato 6.67 0.57 8.00 3.65 264.10 Example 1 sweet potato 6.10 0.51 6.25 3.38 208.30 Comparative Example 2 Bracken 8.58 0.49 5.80 4.18 237.90 Example 2 Bracken 7.50 0.49 5.39 4.10 210.60 Comparative Example 3 radish radish 7.70 0.52 7.40 3.40 235.60 Example 3 radish radish 7.20 0.47 6.57 3.29 204.40 Comparative Example 4 Bellflower 7.22 0.50 8.29 3.22 261.40 Example 4 Bellflower 6.82 0.46 7.11 3.09 212.30

Looking at the experimental results, it was found that in each physical property item, when the fiber separation step was performed, the positive control group had more similar physical property values. In particular, in the case of cohesiveness before and after the fiber separation step, there was no significant change, and hardness, springiness, and chewiness were lowered, indicating that it had a texture remarkably close to minced meat. Therefore, From the results of this experiment, it was confirmed that when sweet potato shoots, bracken, radish radish or bellflower are used as dietary fiber, and when used through the fiber separation step, a texture similar to minced meat is formed.

[Experimental Example 3]

The same substitute minced meat as in Example 1 was prepared, but the amount of added dietary fiber was changed, and physical properties were measured for each sample, and the results are shown in Table 3. In the case of cohesiveness, it was omitted because there was no significant difference, and the amount of dietary fiber shown in Table 3 means the weight ratio with respect to 1 part by weight of hydrated tissue soy protein.

In addition, after storing 5 g of each sample at room temperature for 1 hour, the amount of moisture lost was measured, and the results are shown in Table 3.

Dietary Fiber
Content (parts by weight) Hardness
(kg) springiness
(mm) Gumminess
(kg) Chewin
(mJ) Loss
Moisture content (g) positive control - 5.90 6.73 3.05 201.23 - Example 5 0.1 10.85 6.04 5.54 329.47 less than 0.01 Example 6 0.3 8.65 6.17 4.52 280.70 less than 0.01 Example 1 0.6 6.10 6.25 3.38 208.30 0.02 Example 7 1.0 5.90 5.25 3.21 191.50 0.04 Example 8 1.3 4.10 4.80 3.08 156.40 0.51

Referring to Table 3, it can be seen that as the content of dietary fiber increases, each physical property value is lowered, and thus has a similar value to the positive control. In particular, Examples 1, 6 and 7 were found to have values more similar to those of the positive control. In addition, in the case of Examples 1, 5, 6 and 7, loss of moisture during storage Although this hardly occurred, in the case of Example 8, the moisture loss was significantly high, indicating that the storage property was poor. This is judged to be the result of the excessive inclusion of dietary fiber. In addition, although not shown in Table 3, in the case of Example 8, there was a problem in that it was difficult to form a predetermined shape due to poor bonding strength.

Therefore, it can be confirmed that the hydrated tissue soy protein and dietary fiber are preferably included in a weight ratio of 1: 0.1 to 1.0 in order to form the texture of the alternative minced meat similar to that of minced meat while maintaining good moldability and storability. there was.

[Experimental Example 4]

An alternative minced meat was prepared in the same manner as in Example 1, but in the step of calling dry tissue soy protein, water used for soaking and water extracted from natural substances was used to prepare the alternative minced meat of Example 9.

As natural substance extraction water, 5 parts by weight of a natural substance mixture was mixed with respect to 100 parts by weight of water, heated at 100° C. for 15 minutes, and then the solid component was filtered from the extract obtained by heating at 42° C. for 6 hours. It was used as water extracted from natural substances.

At this time, as a natural material mixture, 6 wt% of ginger, 16 wt% of garlic, 24 wt% of aronia and 53 wt% of tangerine peel were used.

Thereafter, storage properties and sensory evaluation were performed on the alternative minced meat of Examples 1 and 9, and the results are shown in Table 4.

For storage properties, each alternative minced meat is sealed and stored in an environment with a temperature of 27°C and a relative humidity of 52%, and the appearance is evaluated every hour after curing for 1 hour. The time point at which the is observed was judged as the point at which the freshness fell, and the storage properties were evaluated accordingly.

The sensory evaluation was conducted using a 5-point scale from 1 (very bad) to 5 (very good) for flavor, texture, and similarity to minced meat after tasting samples from 20 panelists in their 10s and 40s After the evaluation was conducted using the average value for each item, the evaluation was performed. At this time, the alternative minced meat of Examples 1 and 9 was baked in a pan for about 3 minutes and tasted.

storability (hours) Sensory evaluation result (points) zest texture Similar to minced meat Example 1 8 4.2 4.5 4.4 Example 9 12 4.8 4.5 4.7

Looking at the results of Table 4, it was found that there is an effect of improving storage and flavor when using natural material extracted water during soaking. In particular, in the case of Example 9, there was no fishy taste at all, and it was evaluated that it had a flavor very similar to minced meat. From these experimental results, the water used for soaking in the step of calling dry tissue soy protein in the preparation of the alternative minced meat was evaluated as , it was confirmed that it is preferable to use the natural substance extract water obtained from the natural substance mixture mixed with garlic, aronia and tangerine peel.

The present invention is not limited to the specific embodiments and descriptions described above, and without departing from the gist of the present invention claimed in the claims, anyone with ordinary skill in the art to which the invention pertains can implement various modifications and such modifications shall fall within the protection scope of the present invention.

Claims (7)

Tissue soy protein pretreatment step of soaking tissue soy protein (TVP) in water and then dehydrating to prepare hydrated tissue soy protein;
A plant raw material pretreatment step of preparing a fiber separated dietary fiber by pretreating the plant raw material;
A material mixing step of preparing a material mixture by mixing water, hydrated tissue soy protein, fiber separated dietary fiber, egg white powder and seasoning;
a molding step of processing the material mixture into a predetermined shape;
a steaming step of steaming the material mixture processed into a predetermined shape; and
A cooling step of cooling the material mixture obtained through the steaming step;
The tissue soy protein pretreatment step includes a soaking step of mixing dry tissue soy protein and water and standing still for a predetermined time; and a dehydration step of dehydrating the dried tissue soy protein that has undergone the soaking step to 1 to 3 times the weight of the dried tissue soy protein before the soaking step;
The plant raw material pretreatment step, a washing step of washing the plant raw material; Blanching the washed plant material in water at 90 ~ 110 ℃ for 1 ~ 20 minutes; and a fiber separation step of physically knocking or hitting the plant raw material that has undergone the blanching step to destroy the structure of the dietary fiber to separate the fiber;
A method for producing alternative minced meat containing dietary fiber, characterized in that the hydrated tissue soy protein and fiber-separated dietary fiber are mixed in a weight ratio of 1: 0.1 to 1.0.
delete According to claim 1, wherein the plant raw material,
Sweet potato shoots, coltsfoot, spinach, gongshimchae, mallow, pumpkin leaves, bracken, gobi, taro, radish radish, gondae, tomatoes, bellflower, deodeok, hemp and mushrooms, characterized in that it contains at least any one or more, dietary fiber A method for producing an alternative minced meat containing
According to claim 1, wherein the material mixture,
Based on 100 parts by weight of the protein mixture in which the hydrated tissue soy protein and fiber separated dietary fiber are mixed, 18 to 37 parts by weight of water, 9 to 20 parts by weight of egg white powder, 28 to 55 parts by weight of seasoning, including dietary fiber A method for making alternative minced meat.
delete According to claim 4, wherein the seasoning,
at least one spice selected from the group consisting of sugar, pepper, salt, vegetarian seasoning, meat paste, vegetable oil, and coloring; and at least one or more spices selected from the group consisting of garlic, onion, green onion, ginger and red pepper.
[Claim 7] Substitute minced meat containing dietary fiber prepared by the method of any one of claims 1, 3, 4 and 6.

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