KR102415737B1 - chicken meat substitute and manufacturing method thereof - Google Patents

Abstract

The present invention relates to chicken substitute meat and a method for producing the same, and more particularly, to chicken substitute meat having a texture (texture) or mouthfeel similar to chicken and capable of greatly reducing off-flavor, and a method for producing the same.
S1 step of preparing a dough material comprising 100 parts by weight of isolate soybean protein powder, 70 to 100 parts by weight of gluten powder, 80 to 100 parts by weight of blanched enoki mushrooms, and 1 to 10 parts by weight of oyster mushroom powder; Step S2 of preparing a dough composition by mixing the dough materials; S3 step of molding the dough composition; It characterized in that it comprises; S4 step of heating and cooking the molded dough composition.

Description

Chicken meat substitute and manufacturing method thereof

The present invention relates to chicken substitute meat and a method for producing the same, and more particularly, to chicken substitute meat having a texture (texture) or texture similar to chicken and capable of greatly reducing off-flavor, and a method for manufacturing the same.

Originally, meat analog was derived to diversify meal materials for vegetarians. The market size for meat substitutes is expected to expand further. Therefore, there is a demand for the development of new food materials and production technology for manufacturing meat substitutes.

In the production of meat substitutes, the health and nutritional value of low-calorie, low-fat foods should be considered, and physiological responses and safety should also be considered when ingested. Furthermore, it is very important to reproduce the flavor and texture of meat. In particular, the most important thing in the development of meat substitutes is the unique mouthfeel and lubricity felt in the mouth due to the texture similar to meat and the characteristics of retaining moisture and fat.

Such meat substitutes have been developed around soy protein. Although soy protein may have the structure and shape of meat, there is a limit to having a texture unique to meat, so it is mainly used for burgers, It has been used only in the form of minced meat such as meatballs or minced meat. Soy protein may have a different gel strength to form a texture depending on the fraction, and it has been developed as a product in the form of a fibrous structure that mimics the texture of meat using wheat gluten. However, the use of soy protein is limited due to the bitterness of soybean protein, including the fishy smell of soybean, or allergic reactions by some consumers to wheat gluten. In addition, the development of new food materials is necessary because legumes and grain-based meat substitutes using soy protein or wheat protein cannot realize the texture of meat and do not have flavor as a meat substitute.

Republic of Korea Patent Registration No. 10-1935473 Republic of Korea Patent Registration No. 10-0762848 Republic of Korea Patent Publication No. 10-2007-0073862 Republic of Korea Patent Registration No. 10-1659655

In order to solve the above problems, the present invention is to provide a method for producing chicken meat substitute that has a texture (texture) or texture similar to that of chicken and can significantly reduce off-flavor.

The problems to be solved by the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

As a means for achieving the object of the present invention, the method for producing chicken meat substitute according to the present invention comprises 100 parts by weight of isolate soybean protein powder, 70 to 100 parts by weight of gluten powder, 80 to 100 parts by weight of blanched enoki mushrooms, Step S1 of preparing a dough material containing 1 to 10 parts by weight of oyster mushroom powder; Step S2 of preparing a dough composition by mixing the dough materials; S3 step of molding the dough composition; It characterized in that it comprises; S4 step of heating and cooking the molded dough composition.

In addition, in the method for producing chicken meat substitute according to the present invention, the dough material of step S1 is 20-60 parts by weight of enoki mushroom powder, 30-50 parts by weight of king oyster mushroom, 4-10 parts by weight of oyster mushroom powder, 5 parts by weight of rice protein powder 30 parts by weight, 20-40 parts by weight of pumpkin seed protein powder, 5-10 parts by weight of yam powder, and 25-60 parts by weight of white oyster mushroom powder, the soybean protein isolate powder isolates soybean protein It is characterized in that it is a powder or isolate pea protein powder.

In addition, in the method for producing chicken meat substitute according to the present invention, in step S2, the dough material is mixed in a mixer or kneader for 8 to 30 minutes to prepare a dough composition, or the dough material is thinly sliced using a pie roller or a rolling pin It is characterized in that the dough composition is prepared by repeating the folding and then folding process a plurality of times.

In addition, in the method for producing chicken meat substitute according to the present invention, in step S3, hold both ends of the dough composition and twist to form a pretzel shape, or press the dough composition broadly to make three strands and then three strands It is characterized in that it is formed by forming in a three-step braiding method of interlacing and weaving or by using an extruder.

In addition, in the method for producing chicken meat substitute according to the present invention, step S4 is characterized in that the molded dough composition is put in a steamer and cooked with steam, or cooked in an oven.

The method for producing chicken meat substitute according to the present invention has a texture (texture) or texture similar to that of chicken and has the effect of greatly reducing off-flavor.

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

1A and 1B are sample photographs showing a dough composition for chicken meat substitute and chicken meat substitute according to the present invention, respectively.
2 is a sample photograph of chicken ribs using chicken meat substitute of the present invention.
3 is a sample photograph of chicken using chicken substitute meat of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the technical spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The method for producing chicken meat substitute according to the present invention comprises a step S1 of preparing a dough material, a step S2 of preparing a dough composition by mixing the dough materials, a step S3 of molding the dough composition, and the molded dough composition It can be made including the step S4 of heating and cooking.

The dough material of step S1 includes 100 parts by weight of isolate soybean protein powder, 70 to 100 parts by weight of gluten powder, 80 to 100 parts by weight of blanched enoki mushrooms, and 1 to 10 parts by weight of oyster mushroom powder, here salt 0.1 It may contain ~0.5 parts by weight, 0.1 to 0.5 parts by weight of pepper, and 20 to 100 parts by weight of water.

The soybean protein isolate powder may be exemplified as a soybean protein isolate powder or a pea protein isolate powder.

The gluten powder can be exemplified that it is an activated wheat gluten powder, and the activated wheat gluten powder is a light yellowish brown powder that is dried and ground after separating and extracting only the wet gluten from wheat flour, and is insoluble in water, and generally moisture It has the characteristics of 10% or less, crude protein 7.5% or more, and crude protein 1.0% or less.

The gluten powder serves as a binder for chicken substitute meat, and is preferably 70 to 100 parts by weight, but when it is less than 70 parts by weight, the binding property is greatly reduced, and the dense texture and chewability are not sufficiently provided, and it exceeds 100 parts by weight If it is, it is preferable to limit it to the above-mentioned range because it prevents the formation of a chicken-like texture and provides a chewy texture.

The blanched enoki mushrooms are blanched enoki mushrooms in boiling water, and may be used by grinding with a hand mixer or the like, if necessary.

The oyster mushroom powder is dried and then pulverized oyster mushroom, and helps to form grains in chicken meat substitutes, reduces the cohesion between grains formed in chicken substitutes, and serves to increase the number of grains. That is, the chicken substitute of the present invention is technically characterized in that it has a texture and texture of chicken, and the resultant texture of chicken can be achieved by a combination of the poached enoki mushroom and oyster mushroom powder.

Here, the blanched enoki mushroom is preferably 80 to 100 parts by weight based on 100 parts by weight of soybean protein powder isolate. If it is less than 80 parts by weight, it is difficult to form texture and chicken texture, and if it exceeds 100 parts by weight, it is relatively isolated beans As the protein and gluten powder decrease, the taste and texture of the chicken substitute is rather reduced, so it is preferable to limit it to the above-mentioned range.

The oyster mushroom powder is preferably 1 to 10 parts by weight based on 100 parts by weight of the soybean protein isolate powder. When it exceeds, it is preferable to limit the chicken meat substitute to the above-described range because it has a texture that is not dense and has a texture completely different from that of chicken.

On the other hand, the dough material of step S1 of the present invention is 20-60 parts by weight of enoki mushroom powder, 30-50 parts by weight of king oyster mushroom, 4-10 parts by weight of king oyster mushroom powder, 5-30 parts by weight of rice protein powder, 20 parts by weight of pumpkin seed protein powder It can be exemplified that at least one component of ~40 parts by weight, 5-10 parts by weight of yam powder, and 25-60 parts by weight of white wood ear mushroom powder is further included, and the taste and texture are variously changed due to the addition of each component can do it In case of adding king oyster mushroom, it can be used after blanching.

The step S2 is to prepare a dough composition by mixing dough materials, more specifically, mixing the dough materials in a mixer or a kneader to prepare a dough composition, or thinly slice the dough material using a pie roller or a rolling pin The dough composition may be prepared through the following folding process.

When kneading the dough material by mixing it in a mixer or kneader, it may be exemplified to knead for 8 to 30 minutes, preferably for 20 to 25 minutes. Here, the blender may be a vertical mixer, and the kneader may be a horizontal kneader, but is not limited thereto.

In the case of using a pie roller or a rolling pin, the dough material is kneaded by a pastry method in which the thin dough material is stacked layer by layer by repeating the folding process a plurality of times, and the flattening and then folding process is repeated 1 to 20 times, more preferably is repeated 10 to 15 times. In the case of such a pastry-type dough, it is very helpful in forming a texture similar to that of chicken.

The step S3 is to mold the dough composition, grasping both ends of the dough composition and twisting it to form a pretzel shape, or pushing the dough composition into three equal parts to make three strands, and then interlacing the three strands to weave. It may be exemplified by molding in a three-step braiding method or by molding using an extruder.

The step S4 may exemplify that the molded dough composition is put in a steamer and cooked with steam, or cooked in an oven.

In the case of cooking by steaming in the steamer, it may be exemplified by cooking at a temperature of 65 to 100° C., preferably 80 to 90° C., for 20 to 130 minutes, preferably 50 to 60 minutes.

In the case of cooking in the oven, it may be exemplified to cook for 10 to 120 minutes, preferably 40 to 50 minutes at a temperature of 75 ~ 210 ℃, preferably 120 ~ 140 ℃.

Hereinafter, a more preferred embodiment of the method for producing chicken meat substitute according to the present invention will be described.

Prepare a dough material by mixing 100 parts by weight of soy protein isolate, 80 parts by weight of activated wheat gluten powder, 90 parts by weight of enoki mushrooms, 5 parts by weight of oyster mushroom powder, 90 parts by weight of water, 0.3 parts by weight of salt, and 0.1 parts by weight of pepper do. Here, enoki mushrooms were blanched in boiling water and then pulverized.

Put the dough ingredients in a kneader and mix for 25 minutes to prepare a dough composition. (See FIG. 1A )

Hold both ends of the dough composition and twist to form a twist shape.

Put the molded dough composition in a steamer and steam for 50 minutes at a temperature of 85° C. to complete the preparation of chicken substitute. (See FIG. 1B )

Chicken substitute was prepared in the same manner as in Example 1 above, except that in Example 1, the dough composition was molded in three stages.

A chicken substitute was prepared in the same manner as in Example 1 above, except that the process of cooking the dough composition in Example 1 was cooked in a convection oven at a temperature of 110° C. for 45 minutes.

A chicken substitute was prepared in the same manner as in Example 1, except that in Example 1, dough was kneaded in a pastry manner using a pie roller.

In Example 1, chicken substitute was prepared in the same manner as in Example 1, except that the dough was kneaded in a pastry manner using a pie roller, and the dough composition was formed by three-tier braiding.

The same method as in Example 1 above, except that in Example 1, the dough was kneaded in a pastry manner using a pie roller, the dough composition was formed into three-tier braids, and cooked for 45 minutes at a temperature of 120° C. in a convection oven. to prepare chicken meat substitutes.

In the same manner as in Example 1 above, except that each 1 part by weight of seoritae, oats, brown rice, carrots, and broccoli was added to the dough material of Example 1, and cooked in a convection oven at 120° C. for 45 minutes. sports were made.

A chicken substitute was prepared in the same manner as in Example 1 above, except that the dough composition in Example 1 was molded with an extruder and cooked at a temperature of 120° C. in a convection oven for 45 minutes.

[Comparative Example 1]

Chicken substitute was prepared in the same manner as in Example 1, except that enoki mushroom and oyster mushroom powder were omitted from the dough material of Example 1.

[Comparative Example 2]

Chicken substitute was prepared in the same manner as in Example 1, except that oyster mushroom powder was omitted from the dough material of Example 1.

[Comparative Example 3]

Chicken substitute was prepared in the same manner as in Example 1, except that enoki mushrooms were omitted from the dough material of Example 1.

[Sensory evaluation]

The prepared chicken and chicken meat substitutes were provided to 28 adult males and females, and sensory evaluation was conducted for taste, aroma, texture and preference. Sensory evaluation was carried out according to a five-point scale method (5: very good, 4: good, 3: average, 2: bad, 1: very bad), and after taste, aroma, texture, and preference were investigated, they were arithmetic averaged, and the The results are shown in Table 1 below.

taste incense texture preference Example 1 4.2 4.1 3.9 4.3 Example 2 4.3 4.3 4.2 4.5 Example 3 4.3 4.3 4.2 4.4 Example 4 4.3 4.5 4.4 4.5 Example 5 4.5 4.8 4.3 4.4 Example 6 4.8 4.9 4.7 4.8 Example 7 4.5 4.6 4.5 4.5 Example 8 4.4 4.1 4.6 4.3 Comparative Example 1 2.5 2.1 3.8 2.4 Comparative Example 2 3.7 4.6 3.3 3.6 Comparative Example 3 3.2 1.7 3.4 2.1

Looking at Table 1 above, in Examples 1 to 8, chicken substitute meat in which enoki mushroom and oyster mushroom powder were combined together omitted at least one component of enoki mushroom and oyster mushroom powder in the evaluation of taste, aroma, texture and preference. In comparison with Examples 1 and 2, it received a remarkably excellent evaluation.

In particular, in Examples 1 to 8, as in Example 6, the chicken substitute was kneaded in a pastry method, the dough composition was molded in three stages, and cooked in a convection oven at a temperature of 120° C. for 45 minutes. It received the best evaluation in the evaluation items.

Chicken ribs were prepared using the chicken substitute of Example 1. (See FIG. 2)

Chicken using the chicken substitute of Example 1 was prepared. (See FIG. 3)

On the other hand, although specific embodiments have been described in the detailed description of the present invention, the present invention is not limited to the disclosed embodiments and does not depart from the technical spirit of the present invention for those of ordinary skill in the art to which the present invention pertains. Numerous substitutions, modifications, and alterations are possible within. Accordingly, the scope of the present invention should not be limited to the described embodiments and should be construed to include not only the following claims, but also the claims and equivalents.

Claims (6)

Dough in which 100 parts by weight of soy protein isolate powder, 80 parts by weight of gluten powder, 90 parts by weight of blanched enoki mushrooms, 5 parts by weight of oyster mushroom powder, 90 parts by weight of water, 0.3 parts by weight of salt, and 0.1 parts by weight of pepper are mixed Step S1 of preparing the ingredients, but using the blanched enoki mushrooms in boiling water and then pulverized;
Step S2 of preparing a dough composition kneaded in a pastry method in which the dough material is thinly flattened and then the folding process is repeated a plurality of times;
a step S3 of dividing the dough composition into three equal parts and then forming the three strands in a three-tier braiding method by interlacing the three strands;
S4 step of cooking the molded dough composition in an oven at a temperature of 120° C. for 45 minutes;
A method for producing chicken substitute meat, comprising:
Chicken substitute meat, characterized in that produced by the method of claim 1.
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