KR102485630B1 - Alternative patty manufacturing method using mixed soy protein and alternative patty manufactured by the same - Google Patents

Abstract

An alternative patty manufacturing method using mixed concentrated soybean protein according to an embodiment of the present invention comprises the steps of: (S1) extracting mixed concentrated soybean protein from soybeans, mung beans, red beans and peas; (S2) mixing the mixed concentrated soybean protein and tissue vegetable protein; (S3) preparing a frozen maintaining agent to be added to dough mixed in the step (S2) of mixing the mixed concentrated soybean protein and tissue vegetable protein; and (S4) heating and cooling the dough mixed in the step (S3) of preparing the frozen maintaining agent after forming the dough.

Description

Alternative patty manufacturing method using mixed concentrated soy protein and alternative patty using mixed concentrated soy protein produced by the method

The present invention relates to an alternative patty manufacturing method using mixed concentrated soybean protein and an alternative patty using the mixed concentrated soy protein prepared by the same method, more specifically, mixed concentrated soybean protein extracted from soybeans, mung beans, red beans and peas, An alternative patty manufacturing method using mixed concentrated soybean protein and snowcapped patties, which can make alternative patties using tissue vegetable protein and snowcapped rice, an edible crop that tastes meat when dried, and the mixed concentrated soybean protein and snowflake prepared by the same method It's about alternative patties using horseback riding.

In the 1970s, rice and grain-oriented vegetarian diets dominated the diet, but since the 1990s, meat-based diets such as meat, meat products, and dairy products have steadily increased. It is emerging as a global trend. Globally, since the 20th century, 'factory livestock farming' has been introduced by establishing an efficient production system for raising, slaughtering, and distributing animals to support the meat consumption of countless people. Factory livestock farming is a mechanized and automated livestock farming method in which animal breeding and livestock production processes are mechanized and automated to maximize the production of livestock products at a minimum cost, but it is also a major cause of environmental pollution and livestock epidemics. Methane and nitrogen dioxide emitted from livestock manure and excrement account for about 7.1 billion tons, or 14.5% of global greenhouse gas emissions. The breeding environment of factory farming is raised in a space the size of A4 paper per chicken. Livestock raised in factories in a densely populated space are inevitably vulnerable to infectious diseases. As such, factory-style livestock farming is giving society a negative perception as it pollutes the environment and is an unethical breeding method. Excessive meat-oriented Western-style diets are reported to cause health problems by increasing the incidence of diseases such as obesity, heart disease, high blood pressure, colorectal cancer and breast cancer.

Therefore, the market for substitute meat using plant-based ingredients is on the rise every year, and its demand is expected to rise steadily in line with the aging and well-being era. Vegetable alternative meat, which accounts for the largest share in the meat substitute market, is a meat-like food manufactured using protein extracted from plants. are using Among vegetable proteins, soybean protein was mainly used, and it is used as an additive to reinforce protein components and improve texture when manufacturing various foods. technology needs to be developed.

The technical problem to be achieved by the present invention is to make alternative patties using mixed concentrated soybean proteins extracted from soybeans, mung beans, red beans, and peas, tissue vegetable proteins, and snow-capped rice, which is an edible crop that tastes meat when dried. It is to provide an alternative patty manufacturing method using protein and an alternative patty using mixed concentrated soy protein prepared by the same method.

In order to achieve the above object, one embodiment of the present invention, extracting a mixed concentrated soybean protein from soybeans, mung beans, red beans and peas (S1); Preparing a first dough by mixing the mixed condensed soybean protein, snow sauerkraut and tissue vegetable protein (S2); Step (S3) of preparing the frozen oil to enter the first dough mixed from the step (S2); And a step (S4) of heating and then cooling a second dough made by mixing the first dough mixed from step (S2) with the frozen oil prepared from step (S3), and forming the second dough. ) is prepared by heating and melting seasoning containing water, methylcellulose HV, coconut oil, cocoa butter, and predetermined ingredients at a predetermined ratio, homogenizing and mixing, and then storing it in a refrigerator to prepare the frozen oil, and the above step (S2 ) is a step of additionally mixing a premix containing salt, sugar, onion powder, garlic powder, mushroom powder, ginger powder, coriander powder, pepper, pomegranate powder, and seasoning containing the predetermined ingredients into the first dough It further includes, but provides an alternative patty manufacturing method using mixed concentrated soybean protein, wherein gluten is not included in the premix.

Here, the step of extracting the mixed concentrated soybean protein (S1) includes pulverizing the soybeans, mung beans, red beans, and peas into powder, adding distilled water to the powder and stirring to prepare a mixed solution, and centrifuging the mixed solution. Separating to obtain a supernatant, adding hydrochloric acid to the obtained supernatant and stirring to prepare a solution, centrifuging the solution to obtain a precipitate, stirring the precipitate with distilled water and centrifuging 3 times It may further include the step of doing, and drying the precipitate with hot air.

In addition, prior to the step (S2), a step of dehydrating after putting the tissue vegetable protein and the snow-capped horse mackerel in distilled water to hydrate them may be further included.

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In addition, before the step (S2), a step of mixing a mixture containing at least one of water, beet powder, and cocoa powder with the tissue vegetable protein may be further included.

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Another embodiment of the present invention provides an alternative patty using the mixed concentrated soy protein prepared by the method for manufacturing an alternative patty using the above-described mixed concentrated soy protein.

With the alternative patty manufacturing method according to the present invention, an alternative patty having flavor and nutritional components similar to those containing animal ingredients can be manufactured without using animal meat.

In addition, the replacement patties prepared according to the present invention are nutritionally similar to general animal patties, and commercially available vegetable patties have gluten added for cohesiveness and texture, whereas the patties of the present invention have the existing gluten-free patties. It has a better texture than vegetable patties.

Figure 1 shows the appearance and cut section of an alternative patty using mixed concentrated soybean protein to which snow riding was added, prepared according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail through the following preparation examples (Examples). However, these examples are intended to illustrate the present invention by way of example, and the scope of the present invention is not limited only to these examples.

The present invention relates to a method for manufacturing alternative patties using mixed concentrated soybean protein.

1: Preparation Example 1 - Mixed Concentrated Soybean Protein Extraction and Manufacturing

After mixing soybeans, mung beans, red beans, and peas in a ratio of 80: 10: 5: 5 (w/w), pulverize with a grinder and pass through a 40 mesh sieve to prepare powder. After adjusting the pH to 9 with 3N NaOH by adding distilled water 10 times the weight of the prepared powder, the mixture was stirred at room temperature for 6 hours using a stirrer. The stirred solution was centrifuged at 8,000 rpm (20° C.) for 10 minutes and passed through a 40 mesh sieve to collect the supernatant. The supernatant was adjusted to pH 4.5 near the isoelectric point of soybean, mung bean, red bean, and pea proteins using 3N HCl, stirred with a stirrer for 10 minutes, and then centrifuged at 8,000 rpm (20° C.) for 10 minutes. The precipitate was collected, stirred with distilled water (w/w) and a stirrer, and then centrifuged at 8,000 rpm (20° C.) for 5 minutes, and this process was repeated three times. The precipitate was collected and dried in a hot air incubator at 50 ° C for 24 hours, pasteurized at 65 ° C for 1 hour, and then grinded with a grinder and passed through a 40 mesh sieve to prepare a mixed soy protein concentrate.

2: Preparation Example 2 - Preparation of alternative patties with added snow brisket

Along with the mixed concentrated soybean protein prepared in Preparation Example 1, an alternative snow riding patty was prepared with the ingredients and ratios shown in Table 1 below.

(weight%) Alternate Snow Riding Patty Tissue Plant Protein (TVP) 45 Freezing(1) 11.7 Premix(2) 5.1 Bitcocoa water (3) 5.8 Snow Riding (4) 3 Mixed Soybean Protein Concentrate (MBPC) 2.3 Methylcellulose HV 1.2 black pepper 0.1 xanthan gum 0.2 calcium chloride 0.1 smoke flavor powder 0.5 Beef flavor powder 0.3 Nutritional Yeast Flakes 1.2 water 12.5 Water Soluble Smoked Flavor 0.3 potato starch 1.8 lemon juice 0.3 canola oil 0.6 BBQ flavor 0.7 Jiyongseong smoked incense 0.3 oyster mushroom 7 Sum 100

2-1: Preparation of textured vegetable protein (TVP)

Distilled water (w/w) 6 times the tissue plant protein weight (TVP) was added and hydrated for 2 hours, followed by dehydration for 3 minutes using a dehydrator (W-110, Hanil Electric, Korea).

2-2: Preparation of premix

The premix composition (2) contains 8% salt, 32% sugar, 7% onion powder, 4.1% garlic powder, 19% mushroom powder, 1% ginger powder, 1.5% coriander powder, 1% white pepper, based on 100% total weight. It is prepared by mixing 10.3% of pomegranate powder and 16.1% of Samyuk seasoning (bay salt, bean processed products, sugar, shiitake mushroom extract powder, mixed vegetable powder, radish powder and rice).

2-3: frozen maintenance preparation

Frozen oil (1) contains 32.9% of water, 0.7% of methyl cellulose HV, 43.9% of coconut oil, 21.9% of cocoa butter, and Samyuk seasoning (sun-dried salt, processed bean products, sugar, shiitake mushroom extract powder, mixed vegetable powder) based on 100% total weight , non-powder and rice) at a ratio of 0.7%, after melting by heating, homogenize and mix for 5 minutes using a homogenizer (HG-15A, Daihan, Korea), and then use after freezing at -18℃.

2-4: Manufacturing of bit cocoa water

Bit cocoa water (3) is homogenized for 30 seconds using a homogenizer (HG-15A, Daihan, Korea) at a ratio of 90% water, 2.5% cocoa powder, and 7.5% beet powder based on 100% total weight. .

2-5: Preparing for Snow Riding

After immersing in a dry state for 12 to 24 hours, dehydration (4) for 3 minutes using a dehydrator (W-100, Hanil Electric, Korea) is finely chopped.

2-6: Preparation of alternative snow-riding patties

Based on 100% of the total weight of the patty, put 45% of tissue vegetable protein dehydrated with a dehydrator, 12.5% of water, 0.3% of soluble smoked flavor, 0.3% of lemon juice, and 5.8% of bit cocoa water in a blender (SMX-9400MD, Shinil, Korea) Change for 1 minute. Mixture and premix 5.1%, potato starch 1.8%, mixed soybean protein 2.3%, methylcellulose HV 1.2%, black pepper 0.1%, xanthan gum 0.2%, potassium chloride 0.1%, smoked flavor powder 0.5%, beef flavor powder 0.3 %, nutritional yeast flakes 1.2%, oyster mushrooms 7%, and oyster mushrooms 7%, and 3% oyster mushrooms were mixed and kneaded, and then mixed with canola oil 0.6%, barbecue flavor 0.7%, and fat-soluble smoked flavor 0.3% to form a dough (oil) After 11.7% is chopped and mixed, the patty dough is separated into 80±2g and molded into a patty shape. The molded patties are kept frozen at -18°C for 30 minutes, then baked in a frying pan at 80-100°C for 3 minutes per side, cooled to room temperature, and stored in a refrigerator at 4°C.

Experimental Example 1: Commercially available and comparative component analysis

Hereinafter, with reference to Tables 2 to 5, the results of analyzing the sugars, fatty acids, vitamins, and bacteria of the above-described substitute meat vegetable patties, commercially available vegetable patties, and commercially available animal patties are specifically described as follows.

First of all, among the sugars, the content of fructose was high in commercially available animal patties, and the content of maltose was high in alternative meat vegetable patties.

Saturated fatty acid, trans fat, and cholesterol contents were high in commercially available animal patties, ω-3 fatty acids were 64.00 mg per 100 g in alternative meat patties, and ω-6 fatty acids were 4,984 mg per 100 g in commercially available vegetable patties. showed up

Among vitamins, vitamin E content was higher in commercially available vegetable patties.

The number of general bacteria was high in the vegetable substitute meat patty, and the number of Staphylococcus aureus was high in the commercial animal patty.

Therefore, it is judged that the alternative meat vegetable patties using the snow horseback riding are low in saturated fatty acids and trans fats and high in ω-3 fatty acids, so they can be used as a substitute for commercially available animal patties.

Type (g/100g) Meat Substitute Vegetable Patties commercial vegetable patties commercial animal patties fruit sugar 0.4 0.0 0.5 glucose 0.8 0.1 0.1 lactose 0.0 0.0 0.0 saccharose 1.7 0.6 0.0 maltose 0.7 0.0 0.0

Type (mg/100g) Meat Substitute Veggie Patties commercial vegetable patties commercial animal patties saturated fat 6.9 5.4 7.9 trans fat 0.0 0.0 0.6 cholesterol 0.0 0.0 81.6 ω-3 fatty acids 64.0 55.8 37.5 ω-6 fatty acids 635.9 4,984.0 225.3

Type (mg/100g) Meat Substitute Vegetable Patties commercial vegetable patties commercial animal patties vitamin A - - 0.1 Vitamin B 0.0 0.0 0.0 vitamin E 2.3 4.8 1.0 beta carotene 0.3 0 -

Type (CFU/g) Meat Substitute Vegetable Patties commercial vegetable patties commercial animal patties Normal bacterial count 43,000,000 30,000 300 Escherichia coli (qualitative) positivity voice voice Coliforms (Quantitative) 8,700 <10 <10 Escherichia coli (qualitative) voice voice voice Escherichia coli (quantity) <10 <10 <10 Staphylococcus aureus (qualitative) voice voice positivity Staphylococcus aureus (Quantitative) <10 <10 <10

In addition, with reference to Tables 6 and 7, the results of analyzing the L-type amino acids and amino acid types of the above-described alternative meat vegetable patties, commercially available vegetable patties, and commercially available animal patties are specifically detailed as follows.

In the case of essential amino acids, vegetable substitute meat patties had the highest content in the order of leucine > lysine > phenylalanine > threonine > isoleucine > valine, commercially available vegetable patties in the order of leucine > lysine > phenylalanine > isoleucine > threonine > valine. The content of animal patties was in the order of lysine > leucine > threonine > valine > phenylalanine > isoleucine. In the case of non-essential amino acids, all three patties showed high contents in the order of glutamic acid > aspartic acid > arginine.

In the case of L-amino acids, L-alanine, L-lysine, and L-leucine are found in vegetable substitute meat patties, L-alanine, L-glutamic acid, and L-arginine are used in commercially available vegetable patties, and L-carnosine and L-alanine are used in commercially available animal patties. , and taurine were the highest in the order.

Therefore, it is judged that there is no significant difference in amino acid components when compared to commercially available vegetable patties for alternative meat vegetable patties with added snow riding.

Type (mg/100g) Meat Substitute Vegetable Patties commercial vegetable patties commercial animal patties aspartic acid 1,260.1 1,590.7 1,570.1 threonine 471.0 515.2 792.8 serine 693.8 731.7 734.2 glutamic acid 2,452.1 2,427.8 2,780.7 proline 486.1 576.0 572.6 glycine 485.1 545.7 1,004.2 alanine 545.9 634.0 1,078.3 Valine 436.7 507.3 673.2 methionine 84.1 Below LOQ 278.8 isoleucine 454.8 531.4 607.2 leucine 919.4 1,099.2 1,244.1 Tyrosine 352.4 521.1 479.2 phenylalanine 617.1 732.7 615.3 Lee Sin 710.4 949.7 1,473.6 histidine 281.1 313.6 537.2 Arginine 729.6 1,009.9 1,089.1

Type (mg/100g) Meat Substitute Vegetable Patties commercial vegetable patties commercial animal patties 0-phosphoserine 3.9 3.4 1.1 Taurine 2.2 4.1 22.0 0-Phosphoethanolamine 1.5 4.0 Below LOQ Urea Below LOQ Below LOQ Below LOQ L-aspartic acid 1.1 10.1 Below LOQ L-hydroxyproline Below LOQ Below LOQ Below LOQ L-threonine 9.6 7.6 3.8 L-serine 14.9 7.5 5.3 L-glutamic acid 30.1 51.7 3.0 Sarcosines Below LOQ Below LOQ Below LOQ L-2-aminoadipic acid 1.0 Below LOQ Below LOQ L(-)-proline 7.1 6.7 2.6 Glycine 12.7 4.6 5.5 L-alanine 41.9 54.0 30.6 L-citrulline Below LOQ Below LOQ Below LOQ DL-2-Aminobutyric acid Below LOQ Below LOQ Below LOQ L-valine 14.1 11.4 3.8 L(-)-cystine Below LOQ 27.0 Below LOQ L-methionine 5.6 2.2 2.4 L-cystathionine 1.0 1.9 Below LOQ L-isoleucine 13.8 8.0 2.9 L-leucine 33.3 14.7 6.1 L-tyrosine 10.9 4.9 3.1 L-phenylalanine 27.5 8.3 3.5 β-alanine 12.8 1.8 Below LOQ DL-3aminoisobutyric acid Below LOQ Below LOQ Below LOQ 4-aminobutyric acid 5.7 8.1 Below LOQ 2-aminoethanol 1.8 Below LOQ Below LOQ DL-plusallo-δ-hydroxylysine Below LOQ Below LOQ Below LOQ L-ornithine 4.0 5.4 3.7 L-lysine 34.8 8.6 4.6 L-1-methylhistidine Below LOQ Below LOQ Below LOQ L-histidine 4.3 2.7 2.7 L-3-methylhistidine Below LOQ Below LOQ Below LOQ L-anserine 24.0 Below LOQ Below LOQ L-carnosine Below LOQ Below LOQ 141.4 L-arginine 8.0 11.4 6.3

Claims (9)

Extracting mixed concentrated soybean protein from soybeans, mung beans, red beans and peas (S1);
Preparing a first dough by mixing the mixed condensed soybean protein, snow sauerkraut and tissue vegetable protein (S2);
Step (S3) of preparing the frozen oil to enter the first dough mixed from the step (S2); and
A step (S4) of forming a second dough made by mixing the first dough mixed from the step (S2) and the frozen oil prepared from the step (S3) to cool after heating,
In the step (S3), seasoning containing water, methylcellulose HV, coconut oil, cocoa butter, and predetermined ingredients is heated and melted at a predetermined ratio, homogenized, mixed, and frozen to prepare the frozen oil,
In the step (S2), a premix containing salt, sugar, onion powder, garlic powder, mushroom powder, ginger powder, coriander powder, pepper, pomegranate powder, and seasoning containing the predetermined ingredients is added to the first dough Further comprising the step of mixing, characterized in that the premix does not contain gluten,
Alternative patty manufacturing method using mixed concentrated soybean protein. According to claim 1,
In the step (S1) of extracting the mixed concentrated soybean protein,
Grinding and powdering the soybeans, mung beans, red beans, and peas;
Preparing a mixed solution by adding distilled water to the powder and stirring;
Obtaining a supernatant by centrifuging the mixed solution;
Preparing a solution by adding hydrochloric acid to the obtained supernatant and stirring it;
Obtaining a precipitate by centrifuging the solution;
Stirring the precipitate with distilled water and repeating centrifugation 3 times, and
Characterized in that it further comprises the step of hot air drying the precipitate,
Alternative patty manufacturing method using mixed concentrated soybean protein. According to claim 1,
Characterized in that, before the step (S2), further comprising the step of dehydrating after hydrating the tissue vegetable protein and the snow-bearing horse in distilled water, respectively,
Alternative patty manufacturing method using mixed concentrated soybean protein. delete According to claim 1,
Before the step (S2), further comprising mixing a mixture containing at least one of water, beet powder, and cocoa powder with the tissue vegetable protein,
Alternative patty manufacturing method using mixed concentrated soybean protein. delete delete delete An alternative patty using the mixed concentrated soy protein prepared by the method for manufacturing an alternative patty using the mixed concentrated soy protein according to any one of claims 1 to 3 and 5.

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