KR102506695B1 - Manufacturing Method of Vegetable Patty Composition, and Vegetable Patty Composition Using the Same - Google Patents

Abstract

The present invention relates to a method for producing a vegetable patty composition and a vegetable patty composition prepared thereby.
The vegetable patties prepared by the method of the present invention are patties prepared using real meat with improved texture such as cohesion, chewiness, brittleness, and hardness by using vegetable mixed protein raw materials and oil-in-water binders having different physical properties. It has the advantage of having a similar texture.
In addition, if the method for producing the vegetable patty composition of the present invention is used, it does not contain meat or additives harmful to the human body such as pigments. Patties can be served.

Description

Manufacturing method of vegetable patty composition and vegetable patty composition prepared thereby { Manufacturing Method of Vegetable Patty Composition, and Vegetable Patty Composition Using the Same}

The present invention relates to a method for producing a vegetable patty composition and a vegetable patty composition prepared according to the method, and more specifically, to preparing a vegetable protein raw material, preparing an emulsion, preparing a binder, preparing a vegetable sauce It relates to a method for producing a vegetable patty composition comprising the step of mixing the prepared vegetable protein raw material, a binder and a vegetable sauce, and to a vegetable patty composition prepared according to the method.

The muscle of edible animal meat is 75% water, 25% solid, protein, and the rest contains lipids, minerals, vitamins, and small amounts of carbohydrates.

However, among the components of edible animal meat, fat contains 5 to 40%, and the content varies depending on the type and part of meat, but it is mainly accumulated neutral fat, and the types of fatty acids are mainly palmitic acid, stearic acid, It is a saturated fatty acid such as oleic acid and has a small content of highly unsaturated fatty acids. Therefore, there are concerns about adult diseases such as obesity, fatty liver, and arteriosclerosis due to excessive intake of neutral fat and saturated fatty acids, and accordingly, there is a trend to avoid meat intake, but fundamental alternatives to this are insignificant.

On the other hand, in recent years, the vegetarian craze has begun to blow in Korea as well as in foreign countries, and vegetarians are gradually increasing from children to adults. However, there are many points out that eating only vegetarian food can harm your health because you do not get the right nutrition. Accordingly, interest in meat substitutes composed of vegetable protein components that can replace animal meat intake is increasing.

Plant proteins can be divided into powder, granular, solid, paste, etc. according to their properties, and can be divided into puffing protein (or extruded protein) and spun protein according to the form and manufacturing method of the protein. . These vegetable proteins are mainly extracted from wheat and soybeans, and recently, various foods using these vegetable proteins have been developed.

Regarding various patties using vegetable protein, Patent Publication No. 10-2020-0127380 discloses (a) smoking vegetable tissue protein; (b) mixing the ingredients of the smoked vegetable tissue protein and vegetable patties; (c) aging the mixed mixture at a low temperature; And (d) shaping and freezing the matured mixture; a method for producing a vegetable patty is disclosed, and by using the method, grain odor and wheat smell peculiar to vegetable protein are significantly reduced, similar to beef patties. Effects capable of realizing texture and texture are disclosed.

In addition, Patent Publication No. 10-2020-0124801 discloses a patty composition composed of soybean protein, transglutaminase, methylcellulose, and onion soaked in tomato paste, and discloses that its functionality is excellent.

However, despite such technology development, vegetable patties that are still used in the field simply replace animal meat with vegetable protein ingredients to improve the heterogeneity of vegetable protein, and patties manufactured using animal meat and There was a limit to implementing similar texture, juiciness, and sensuality.

Accordingly, the main object of the present invention is to provide a method for producing a vegetable patty composition having improved texture and functionality to the extent that it can be used as a substitute for patties prepared using animal meat.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, the present invention comprises the steps of preparing a vegetable protein raw material by hydrating and cutting the vegetable protein raw material; Preparing an emulsion by mixing and stirring methylcellulose, sunflower oil, and coconut oil with ice; Preparing a binder by adding and mixing seasoning ingredients to the prepared emulsion; Preparing a vegetable sauce; And mixing the prepared vegetable protein raw material, binder and vegetable sauce; provides a method for producing a vegetable patty composition comprising a.

While manufacturing vegetable patties, the present inventors have made intensive research efforts to realize texture and juiciness similar to those of patties manufactured using animal meat, and vegetable patties that can reproduce the juiciness and texture of commercially available patties. A study was conducted to develop the composition.

In this process, it was confirmed that the raw material composition of vegetable protein, the emulsion, and the change in the components of the binder play an important role. The present invention was completed after confirming that, when an oil-in-water emulsifier is used by mixing , and coconut oil, it is possible to reproduce the juiciness and texture of commercial patties prepared using meat.

Hereinafter, the manufacturing method of the vegetable patty composition of the present invention will be described in detail.

In the method for preparing the vegetable patty composition of the present invention, the vegetable protein raw material in the step of preparing the vegetable protein raw material is composed of tissue soy protein and tissue pea protein, and the weight ratio of tissue soy protein and tissue pea protein is 1:0.4 to 0.6 can be mixed in a ratio of

In the method for producing the vegetable patty composition of the present invention, it is preferable to use a combination of two or more kinds of vegetable protein raw materials extracted from plant materials having physical properties to reproduce the texture and texture of actual meat. .

In the case where the plant material to be extracted as a vegetable protein raw material is soybean, as an example of a group having physical properties, one group can be classified into soybean and peanut, which have high protein and fat content and dense internal structure, and the other The group of is classified into adzuki bean, mung bean, kidney bean, and cowpea, which have high protein and starch content and relatively soft internal tissues, select one or more plant materials from each of the different groups, and combine vegetable protein raw materials extracted from these plant materials. and can be used.

From this point of view, in a preferred embodiment of the present invention, soybeans and peas were selected as plant materials to be extracted for vegetable protein raw materials, and plant protein raw materials composed of separated tissue soy protein and tissue pea protein were used in combination.

The tissue soy protein and tissue pea protein can be mixed and used in a weight ratio of 1: 0.4 to 0.6, and in this ratio, the hard texture and the soft texture are harmonized, so that the patty composition of the present invention provides a texture similar to that of an actual meat patty. can give

In addition, in the manufacturing method of the vegetable patty composition of the present invention, the tissue pea protein is characterized in that the soybean odor or fishy odor peculiar to pulses is removed by hydration in purified water at 55 to 80 ° C. for 3 to 8 minutes.

The tissue soy protein and tissue pea protein are used after undergoing hydration and cutting, and it is important to process them differently in the hydration and cutting processes in consideration of the unique characteristics of these protein raw materials.

Specifically, the tissue soy protein having a relatively dense tissue may be dehydrated by hydrating in purified water at a temperature of 10 to 25 ° C for 20 to 60 minutes, and then cut into 10 mm to 20 mm in size. In contrast, tissue pea protein, which is relatively soft and fragile, can be dehydrated by hydrating in purified water at a relatively high temperature of 55 to 80 ° C for a short time of about 3 to 8 minutes, and then cut into relatively small sizes of 2 mm to 15 mm. there is. Tissue soybean protein subjected to hydration for 20 to 60 minutes at a relatively low temperature of 10 to 25 ° C is removed from the smell peculiar to pulses during the hydration process and has a harder texture.

In addition, through a high-temperature hydration process in which tissue pea protein is hydrated at a relatively high temperature of 55 to 80 ° C. for 3 to 8 minutes, the fishy odor peculiar to peas is removed and has a relatively soft texture.

Tissue soy protein and tissue pea protein that have been hydrated and cut as described above impart different chewing properties due to differences in texture and tissue size, so that the vegetable patty composition of the present invention has an effect of having a texture similar to that of actual meat.

In a preferred embodiment of the present invention, the vegetable mixed protein raw material composed of tissue soy protein and tissue pea protein of the present invention actually obtained high measured values in terms of cohesiveness, chewiness, brittleness, and hardness compared to one type of vegetable protein raw material. Therefore, it was confirmed that the mixed use of isolated soybean protein and isolated pea protein contributes to improving the texture of patties.

In addition, in the preparation method of the vegetable patty composition of the present invention, the step of preparing the emulsion is 5 to 20 parts by weight of methylcellulose, 25 to 50 parts by weight of sunflower oil, and 10 to 20 parts by weight of coconut oil based on 100 parts by weight of ice It is characterized by mixing and low-temperature stirring at a temperature of 2 ° C to 6 ° C.

The inventors of the present invention have devoted themselves to research with a critical mind on how to impart a juicy or juicy feeling to the vegetable patty composition of the present invention to have actual patties, and the use of emulsifiers and binders used in conventional vegetable patty compositions has limitations. recognized. Accordingly, a new type of emulsifier and binder suitable for the vegetable patty composition was developed.

The binder of the present invention is mixed with methylcellulose, sunflower oil, and coconut oil in ice to prepare a low-temperature oil-in-water (OW) emulsion, and then mixed with seasoning ingredients to prepare a binder And it was applied to the vegetable patty composition of the present invention.

In a preferred embodiment of the present invention, the vegetable patty composition prepared according to the method of the present invention has 21.5 compared to the vegetable patty composition of the comparative example prepared using the water-in-oil type emulsifier in cohesion, which is the force to maintain the properties of the object as it is. % increased cohesiveness was confirmed, and it was confirmed that this cohesiveness was rather improved compared to beef patties. In addition, in terms of hardness, it was confirmed that the vegetable patty composition of the present invention had a hardness value improved by 29.3% compared to the comparative example.

Cohesiveness means the size of the internal bonding force that forms an object, and the higher the chewability and brittleness, the stronger the bonding force of the sample. This is because it absorbs and activates the applied thermal energy and strongly promotes the bonding between the components of the entire patty composition. In addition, the higher increase in cohesiveness and hardness values of the vegetable patties of the example using the oil-in-water emulsion compared to the vegetable patties of the comparative example using the water-in-oil emulsion is that the heat energy required for the oil component to be activated compared to the water component is lower, It is thought that this is because components such as methylcellulose, which were densely concentrated in the hydrophilic water base component, are activated by cooking heat and act relatively strongly compared to oil-water drop type emulsions.

In addition, the vegetable patty composition prepared according to the method of the present invention received a rather high score in terms of juiciness compared to the beef patty. This is believed to be due to a significant increase.

Therefore, it is preferable that the emulsion and binder of the present invention exist in an inactive or inactive state until they are actually cooked and activated by being included in the vegetable patty composition. It may be prepared by mixing parts by weight, 25 to 50 parts by weight of sunflower oil, and 10 to 20 parts by weight of coconut oil, and stirring at a low temperature at a temperature of 2 ° C to 6 ° C.

In addition, in the manufacturing method of the vegetable patty composition of the present invention, the seasoning component added in the step of preparing the binder may consist of salt, sugar, beet powder, vitamin B12, and garlic powder, natural spices and fruit juice Additional powder may be added.

As described above, when the binder is prepared by mixing the emulsion and the seasoning component, the oil components of the emulsion activated during cooking of the vegetable patty composition are evenly dispersed in the vegetable patty composition, and the seasoning components are also dispersed together with the oil components. has the advantage of promoting

In a preferred embodiment of the present invention, the brightness of the vegetable meat composition decreased due to the addition of beet powder, the redness increased, and the color difference decreased, such as yellowness decreased, and it was investigated that it had a color similar to that of the actual beef patty. It became. Therefore, when the patty composition is prepared by mixing the emulsion and seasoning ingredients to prepare a binder, other ingredients added to the seasoning ingredient in addition to beet powder are evenly dispersed in the patty composition like beet powder, improving the overall functionality. It is inferred that there are advantages.

The natural spice that can be added to the seasoning component may be any one or more selected from anise, octagonal, clove, pepper, and parsley, and the fruit juice powder is fig, mango, grape, apple, cherry tomato, pear, pineapple, It may be one or more fruit juice powders selected from the group consisting of tangerines and oranges, but is not limited thereto.

In addition, in the manufacturing method of the vegetable patty composition of the present invention, in the step of preparing the binder, the emulsion and the seasoning component may be mixed in a weight ratio of 10:0.5 to 2.

In addition, in the method for preparing the vegetable patty composition of the present invention, the vegetable sauce in the step of preparing the vegetable sauce includes 1.5 to 3.5 parts by weight of yeast extract, 0.1 to 0.8 parts by weight of cysteine hydrochloride, and 10 to 32 parts by weight of cocoa butter, 100 parts by weight of purified water. It is characterized in that it is prepared by mixing with parts by weight and 1.5 to 7 parts by weight of potato powder and heating at 50 to 70 ° C. for 20 to 30 minutes.

In addition, in the manufacturing method of the vegetable patty composition of the present invention, the vegetable protein raw material, binder and vegetable sauce may be mixed in a weight ratio of 10:50 to 80:80 to 120, but is not limited thereto, and the vegetable sauce In terms of content, it can be appropriately adjusted according to taste and preference.

According to another aspect of the present invention, the present invention provides a vegetable patty composition prepared by the method for preparing the vegetable patty composition.

The vegetable patty composition of the present invention is prepared by the vegetable patty composition of the present invention described above, and the description of the common content between the two is omitted to avoid excessive complexity of the specification due to repeated description.

The features and advantages of the present invention are summarized as follows:

(1) The present invention provides a method for producing a vegetable patty composition and a vegetable patty composition prepared according to the method.

(2) The vegetable patty prepared by the method of the present invention is improved in texture such as cohesiveness, chewiness, brittleness, and hardness by using a vegetable mixed protein raw material and an oil-in-water binder having different physical properties, It has the advantage of having a texture similar to that of the prepared patty.

(3) In addition, when the method for producing the vegetable patty composition of the present invention is used, it does not contain meat or the like, and furthermore, it does not contain any additives harmful to the human body such as pigments, and the sensory, texture, and juicy feeling are greatly increased. Improved vegetable patties can be prepared.

1 is a schematic diagram illustrating a manufacturing method of the vegetable patty composition of the present invention.
Figure 2 is a photograph taken by comparing the appearance of the vegetable patty composition (right) of the present invention prepared by adding beets and the vegetable patty composition (left) prepared without beets.

Hereinafter, the present invention will be described in more detail through examples. Since these examples are intended to illustrate the present invention only, the scope of the present invention is not to be construed as being limited by these examples.

Example 1. Preparation of vegetable meat patties

Using vegetable raw materials, vegetable meat patties were prepared in the following way through a four-step process of processing vegetable protein raw materials (hydration and cutting), binder manufacturing step, vegetable sauce manufacturing step, and mixing step.

1-1. Processing steps of vegetable protein raw materials

A mixture of tissue soybean protein and tissue pea protein was used as the vegetable protein raw material. The reason for selecting the two types of raw materials, tissue soy protein and tissue pea protein, is that tissue soy protein, which has a relatively dense internal protein tissue, and tissue pea protein, which has a relatively soft internal protein tissue, are mixed and used to create a texture similar to actual meat. is to grant

These two types of vegetable protein raw materials are processed through hydration and cutting processes, and it is important to process them with differences in hydration and cutting processes in consideration of differences in the unique characteristics of these protein raw materials.

First, tissue soy protein was dehydrated by hydration in purified water at a temperature of 10 to 25 ° C for 20 to 60 minutes, and then cut into 10 mm to 20 mm in size. In addition, the tissue pea protein was dehydrated by hydration in purified water at a temperature of 55 to 80 ° C for 3 to 8 minutes, and then cut into 2 mm to 15 mm in size.

Tissue soybean protein subjected to hydration for 20 to 60 minutes at a relatively low temperature of 10 to 25 ° C is removed from the fishy smell peculiar to pulses during the hydration process and has a firm texture. In addition, tissue pea protein subjected to hydration at a relatively high temperature of 55 to 80° C. for 3 to 8 minutes is removed from fishy smell peculiar to pea through the high temperature hydration process and has a relatively soft texture.

Tissue soy protein and tissue pea protein, which have been hydrated and cut as described above, have different chewing properties when mixed and used due to differences in texture and tissue size, and thus have an effect of having a texture similar to that of actual meat.

1-2. Emulsion Preparation Steps

As a binder, an oil-in-water (OW type) emulsion was prepared by mixing methylcellulose, sunflower oil, coconut oil and ice.

To this end, 50 to 65 parts by weight of crushed ice, 3 to 10 parts by weight of methylcellulose, 15 to 28 parts by weight of sunflower oil, and 5 to 12 parts by weight of coconut oil are stirred at high speed at 5 ° C. or less to prepare an emulsion type emulsion. did

1-3. Manufacturing step of binder

A binder was prepared by adding a seasoning component to the emulsion.

The seasoning ingredients include 0.1 to 1 part by weight of natural spices, 0.5 to 0.9 parts by weight of salt, 1 to 2 parts by weight of sugar, 0.2 to 0.6 parts by weight of fruit juice powder, 0.1 to 2 parts by weight of beet powder, and vitamin B12 in the prepared emulsion. 0.1 to 1 part by weight and 0.3 to 1 part by weight of garlic powder were mixed and stirred to finally prepare an oil-in-water binder having a unique meat flavor and color.

1-4. Vegetable Sauce Manufacturing Steps

The vegetable sauce was developed in a way to impart a unique flavor and juicy feeling to meat.

To this end, 2 to 5 parts by weight of yeast extract, 0.1 to 1 part by weight of cysteine hydrochloride, 15 to 45 parts by weight of cocoa butter, and 2 to 10 parts by weight of potato powder were mixed with 80 to 150 parts by weight of purified water, and 5 parts by weight were mixed at 50 to 70 ° C. It was heated for ~30 minutes to cause a neutralization reaction with cysteine hydrochloride and sodium hydrogen carbonate to prepare a vegetable sauce that imparted meat-specific flavor and juicy feeling (gravy).

1-5. mixing step

The prepared vegetable protein raw material, binder and vegetable source were mixed in a ratio of 600 to 700 parts by weight of the binder and 900 to 1100 parts by weight of the vegetable source based on 100 parts by weight of the vegetable protein raw material. After mixing the mixed raw materials and molding using a molding machine, the vegetable patty composition was completed.

The finished vegetable patty composition was rapidly frozen at -40 ° C and stored while maintaining its appearance.

The specific raw material composition and processing method of the vegetable patty composition prepared as above are summarized in [Table 1].

[Table 1]

Experimental Example 1. Evaluation of physical properties according to component characteristics of vegetable protein raw materials

The physical properties according to the component combination of vegetable protein raw materials were analyzed by dividing them into cohesiveness, chewiness, brittleness, hardness, and elasticity.

In the analysis, the vegetable protein raw material used in Preparation Example 1, which was processed by combining two kinds of vegetable protein raw materials of tissue pea protein and tissue soybean protein, was used as a test group, and as a comparative example, one vegetable protein raw material and one kind of tissue soy protein Plant protein raw materials mixed with powdered vegetable protein raw materials and starch were used as comparative test groups.

The average value measured by repeating the sample three times using a physical property analysis equipment (CR-500DX-S / Sun scientific / JP) was used, and the analysis results are summarized in [Table 2] below.

[Table 2]

As a result of the experiment, compared to the vegetable protein raw material used in Preparation Example 2 or Preparation Example 3, the vegetable mixed protein raw material of the present invention has cohesiveness, chewability, and brittleness, except for elasticity, which means the force that pulls the sample attached to the probe. High measured values were obtained in , , and hardness items.

Cohesiveness means the size of the internal binding force forming an object, and the higher the chewability and brittleness, the stronger the binding force of the sample. Therefore, through the above experimental results, the isolated soy protein and It was confirmed that the mixed use of isolated pea protein contributed to improving the texture of the patty.

Experimental Example 2. Evaluation of physical properties according to the type of binder

Physical properties according to the type of binder were analyzed by dividing them into cohesiveness, chewiness, brittleness, hardness, and elasticity.

In the analysis, the vegetable patty composition of Preparation Example 1 prepared according to the method of the present invention using an oil-in-water emulsion type binder was used as a test group, and prepared using a commercially available edible water-in-oil type emulsion The vegetable patty composition of Preparation Example 4 was used as a comparative test group, and after thawing, all samples were cooked by baking in a pan for 3 minutes on each side.

The physical property analysis was measured by requesting the Marine Bio Convergence Project Headquarters of the Gangneung Science Industry Promotion Agency, and the average value measured by repeating all samples three times was used, and the analysis results are summarized and shown in [Table 3] below.

[Table 3]

As a result of the experiment, the vegetable patty composition of Preparation Example 1 prepared according to the method of the present invention was compared with the vegetable patty composition of Preparation Example 4 prepared using a water-in-oil emulsifier in terms of cohesiveness, which is the ability to maintain the properties of an object as it is. showed a 21.5% increase in cohesiveness measurements, and this cohesiveness was confirmed to be rather improved compared to beef patties. In addition, in terms of hardness, a hardness value improved by 29.3% compared to the vegetable patty composition of Preparation Example 4 was measured.

Cohesiveness means the size of the internal binding force that forms an object, and the higher the chewability and brittleness, the stronger the binding force of the sample. This is because it absorbs and activates the thermal energy applied to the patty and strongly promotes the bonding between the components of the entire patty composition. Compared to the vegetable patties of the comparative example using the water-in-oil emulsion, the cohesion and hardness values of the vegetable patties of the example using the oil-in-water emulsion increased more than the oil component compared to the water component, the heat energy required for activation was lower, and the hydrophilic moisture It is thought that this is because components such as methylcellulose, which were concentrated in the base component, are activated by cooking heat and act relatively strongly compared to oil-water drop type emulsions.

Based on the above experimental results, it was confirmed that the use of an oil-in-water emulsifier can contribute to imparting a texture similar to that of beef patties.

Experimental Example 3. Color evaluation according to the presence or absence of beet powder

In order to make the appearance of the vegetable patty composition of the present invention similar to the actual beef patty, various plant materials were blended to measure the change in color, and in the process, it was observed that the addition of beet powder imparted a color similar to that of the actual beef patty. .

Based on these observations, the color of the vegetable patty composition of Preparation Example 1 with beet powder added and the vegetable patty composition of Preparation Example 5 with beet powder omitted was analyzed using a color difference meter (KINGWELL, JZ-610, China) , The analysis results are summarized in [Table 4] below (see FIG. 2). For analysis, after thawing in a refrigerator for 24 hours, color values were measured in a place without light, and beef patties were used as the reference color.

[Table 4]

As a result of the experiment, the addition of beet powder reduced the brightness of the vegetable meat composition, increased the redness, and decreased the color difference, such as a decrease in the yellowness, and was found to have a color similar to that of the actual beef patty (FIG. 2 reference).

Through the above experimental results, it was confirmed that the treatment of beet powder plays an important role in improving the color of the vegetable patty composition.

Experimental Example 4. Sensory evaluation

The sensory properties of the vegetable patty composition of the present invention were evaluated. Sensory evaluation was evaluated using a 5-point scale (n = 9) for three items: juiciness, texture, and off-flavor [juiciness (5, very good juiciness / 1, very bad juiciness); texture (5, very good texture / 1, very poor texture); Off-flavor (soybean smell) (5, not at all / 1, very much)].

Sensory evaluation was performed in the same way as the sensory evaluation method, and the experimental results are summarized in [Table 5] below.

[Table 5]

Referring to [Table 5], the vegetable patty composition of the present invention prepared by mixing two kinds of vegetable protein raw materials, isolated soy protein and isolated pea protein, was highly evaluated in terms of texture and juiciness, and one kind of vegetable protein isolated soy protein The vegetable patty composition of Preparation Example 2 prepared using protein raw materials received a low score in the texture item, and the vegetable patty composition of Preparation Example 3 prepared by mixing one kind of isolated soybean protein and starch had the lowest score in texture and juiciness items. Scored.

On the other hand, the vegetable patty composition of Preparation Example 4 prepared by substituting the emulsifier from the oil-in-water type to the water-in-oil type has relatively low scores in texture and juiciness compared to the vegetable patty composition of Preparation Example 1 prepared according to the method of the present invention. It is considered that the activation of the oil components of the oil-in-water emulsion is relatively strong compared to the activation of the water-in-oil emulsion and has a high oil retention capacity, so it received high scores in the texture and juiciness items. As described above, in the vegetable patty composition of the present invention, the oil-in-water emulsifier, which was in an inactive state based on ice, absorbs and activates the thermal energy applied during cooking of the vegetable patty composition, thereby maintaining the bond between the components of the entire patty composition It is strongly promoted, and at the same time, the oil components concentrated in the hydrophilic water base component are activated by cooking heat and evenly penetrate and disperse throughout the vegetable patty composition, so it is considered that the overall texture and juiciness are improved.

In addition, the patty composition of Preparation Example 6, in which the hydration process of the isolated pea protein was carried out using purified water at room temperature, was found to receive a low score in the off-flavor category because the off-flavor peculiar to peas was not removed.

Finally, compared to the beef patty, the vegetable patty composition prepared according to the method of the present invention received a slightly lower score compared to the beef patty in the texture category, but rather high scores in terms of juiciness, which is the vegetable patty composition of the present invention. It is believed that this is because the retention power was significantly increased by using an oil-in-water emulsifier in the manufacture of.

Summarizing the above sensory evaluation results, overall, the vegetable patty composition prepared according to the manufacturing method of the vegetable patty composition of the present invention obtained evenly high scores in texture, juiciness, and off-flavor items, and had a high sensory quality comparable to that of beef patties. It was rated as having sex.

Having described specific parts of the present invention in detail above, it is clear that these specific techniques are merely preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (9)

Preparing a vegetable protein raw material by hydrating and cutting the vegetable protein raw material;
Preparing an emulsion by mixing and stirring methylcellulose, sunflower oil, and coconut oil with ice;
preparing a binder by adding and mixing seasoning ingredients to the prepared emulsion;
Preparing a vegetable sauce; and
Including; mixing the prepared vegetable protein raw material, binder and vegetable source,
The vegetable protein raw material in the step of preparing the vegetable protein raw material is composed of tissue soy protein and tissue pea protein, and the weight ratio of tissue soy protein and tissue pea protein is mixed at a ratio of 1: 0.4 to 0.6,
The tissue soy protein is characterized in that the soybean odor is removed by hydration in purified water at a temperature of 10 to 25 ° C for 20 to 60 minutes, and the soybean odor is removed by hydration in purified water at a temperature of 55 to 80 ° C for 3 to 8 minutes. as
The step of preparing the emulsion is to mix 5 to 20 parts by weight of methylcellulose, 25 to 50 parts by weight of sunflower oil, and 10 to 20 parts by weight of coconut oil based on 100 parts by weight of ice, and stir at a low temperature at a temperature of 2 ° C to 6 ° C. characterized in that,
The vegetable sauce in the step of preparing the vegetable sauce is mixed with 100 parts by weight of purified water, 1.5 to 3.5 parts by weight of yeast extract, 0.1 to 0.8 parts by weight of cysteine hydrochloride, 10 to 32 parts by weight of cocoa butter, and 1.5 to 7 parts by weight of potato powder, Characterized in that it is prepared by heating for 20 to 30 minutes at 50 ~ 70 ℃,
Characterized in that the vegetable protein raw material, binder and vegetable source are mixed in a weight ratio of 10:50 to 80:80 to 120,
Method for producing a vegetable patty composition. delete delete delete According to claim 1,
The seasoning component added in the step of preparing the binder is a method for producing a vegetable patty composition, characterized in that consisting of salt, sugar, beet powder, vitamin B12, and garlic powder. According to claim 1,
In the step of preparing the binder, the emulsion and the seasoning component are mixed in a weight ratio of 10: 0.5 to 2, characterized in that the method of producing a vegetable patty composition. delete delete A vegetable patty composition prepared by the method of any one of claims 1, 5 and 6.

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