KR102532315B1 - Manufacturing method of vegetable meat using fruit - Google Patents

Abstract

The present invention relates to a method for manufacturing vegetable substitute meat using fruits, and specifically, to vegetable substitute meat and a manufacturing method thereof, wherein fruits including dietary fibers, such as apples, bananas, and jackfruits, are used as partial substitutes of a plant tissue protein (TVP) to provide a texture similar to meat without a problem of flavor loss due to a soybean odor, and solve a problem of instability of meat substitutes caused by low cohesion between TVPs.

Description

Manufacturing method of vegetable meat substitute using fruit {Manufacturing method of vegetable meat using fruit}

The present invention relates to a method for manufacturing vegetable substitute meat using fruit, and more particularly, to a vegetable substitute meat prepared by using dietary fiber-containing fruits such as apples, bananas, and jackfruit as a partial substitute for plant tissue protein (TVP), and It's about how to make it.

Alternative meat is a non-animal material similar in shape and texture to meat, and most of the alternative meat is made of vegetable materials such as soy protein or flour gluten, and is also called vegetable meat. Recently, due to global warming, animal welfare, etc., the number of vegetarians oriented toward vegetarianism is increasing, and accordingly, the alternative meat market is emerging as a new consumption trend. On the other hand, the global market for alternative meat is expected to reach $4.7 billion in 2019 and $6 billion in 2023, and its demand is rapidly increasing, and it is expected to continue growing worldwide (Source: Korea Agro-Fisheries & Food Trade Corporation). .

However, the reality is that the category of substitute meat manufacturing raw materials is limited to soybean or wheat plant tissue protein (TVP) due to the extrusion process. On the other hand, in order to improve the texture of alternative meat, which is additionally lacking in the production of existing meat substitutes, fiber-separated dietary fibers (oat dietary fiber, wheat dietary fiber, etc.) are used from vegetable raw materials.

As such, substitute meat using vegetable protein developed to date is limited to grains and documents as raw materials. In addition, the taste is reduced due to the soy smell of textured vegetable protein (TVP), and the cohesive force between TVPs is low, so the form of substitute meat is unstable and it is difficult to implement a texture similar to actual meat.

Korean Patent Registration No. 10-2279246 (registered on July 13, 2021) describes a method for preparing alternative minced meat containing dietary fiber and an alternative minced meat containing dietary fiber manufactured thereby. Korean Patent Registration No. 10-2367856 (registered on Feb. 22, 2022) describes a method for producing a meat analog having heat treatment color change characteristics and a meat analog prepared thereby.

The present invention utilizes fruit that has no problem of deterioration in flavor due to bean smell of textured vegetable protein (TVP), exhibits a similar texture to meat, and solves the problem of instability in the form of substitute meat caused by low cohesion between TVPs. We want to provide plant-based meat substitutes.

In addition, the present invention improves the texture while reducing the fiber separation dietary fiber (oat dietary fiber, wheat dietary fiber, etc.) process added for the purpose of improving tensile strength and fat capture rate by satisfying dietary fiber by using fruit, It aims to provide vegetable substitute meat with excellent sensory quality.

The present invention comprises the steps of preparing a plant tissue protein powder by grinding a textured vegetable protein (TVP); Plant tissue protein powder prepared in step (a); any one or more fruits selected from among apples, bananas, and jackfruit; liquid oil; seasoning component; flavor component; Step (b) of primary mixing by inputting and mixing vegetable pigments into a mixer; Step (c) of adding methylcellulose and starch to the mixture obtained by primary mixing in step (b) and then mixing and secondary mixing; After the secondary mixing of step (c), step (d) of aging at 2 to 10 ° C. for 12 to 24 hours; provides a method for producing vegetable substitute meat, characterized in that it comprises.

In the method for producing vegetable substitute meat of the present invention, the plant tissue protein may be characterized in that the plant tissue protein is soaked in water and then dehydrated.

In the manufacturing method of the vegetable substitute meat of the present invention, the manufacturing method comprises: (e) drying with hot air after aging in step (d); It may be characterized in that it further includes.

In the method for producing vegetable substitute meat of the present invention, the vegetable coloring may be characterized in that it is prepared by mixing cacao, red beets, and water in a weight ratio of 0.5 to 0.7: 0.2 to 0.4: 2.4 to 2.6.

The present invention provides a vegetable substitute meat based on textured vegetable protein (TVP) containing at least one fruit selected from among apples, bananas and jackfruits.

The present invention can provide vegetable substitute meat that solves the problem of deterioration in flavor due to bean smell of textured vegetable protein (TVP) and the problem of instability of the form of substitute meat caused by low cohesion between TVPs. On the other hand, the present invention expands the narrow category of vegetable substitute meat limited to grains such as soybeans, peas, wheat, etc., as well as vegetables and vegetables by manufacturing substitute meat using fruits, and thickens and stabilizes without applying a separate blending number. effect could be obtained.

In addition, the present invention improves the texture, lowers the off-flavor, and exhibits a texture similar to meat while reducing the fiber separation dietary fiber process added for the purpose of improving the tensile force and fat capture rate by satisfying the dietary fiber by using the fruit, resulting in excellent sensory Plant-based meat substitutes may be provided.

1 is a photograph of a substitute meat patty (Example 3-3) prepared by hot air drying for 30 minutes before the cooling process.
Figure 2 is a photograph of the finished product of vegetable jerky using fruit prepared according to the manufacturing method of the present invention.

In the following, the manufacturing method of the vegetable substitute meat of the present invention will be subdivided into each step and described in detail.

<Step (a): Plant tissue protein powder manufacturing step>

This step is a process of preparing plant tissue protein powder by grinding textured vegetable protein (TVP).

The plant tissue protein (TVP) may be used immediately, but preferably, product uniformity (the quality of the substitute meat is maintained uniformly through the performance of the following steps in which the water content of the plant tissue protein must be constant) It is good to use dehydrated plant tissue protein after soaking it in water in order to secure it). More preferably, depending on the characteristics of TVP, it is recommended to use TVP that is soaked in water at 30 to 40 ° C. for 30 minutes to 2 hours and hydrated until it reaches 3.5 times the dry weight or more, and then dehydrated to 3.5 times the dry weight. In addition, the TVP is preferably pulverized to have an average particle size of 3 to 5 mm to form a uniform structure. On the other hand, the plant tissue protein (TVP) may be prepared using isolated soybean protein (ISP), gluten, chickpeas, peas, etc. as a protein raw material.

<Step (b): 1st mixing step>

This step is the plant tissue protein powder prepared in step (a); any one or more fruits selected from among apples, bananas, and jackfruit; liquid oil; seasoning component; flavor component; It is a process of primary mixing by inputting and mixing vegetable pigments into a mixer. At this time, mixing is preferably performed at 70 to 75 rpm for 30 seconds, and then at 120 to 125 rpm for 30 seconds, but it is good to perform this process once as one set.

In the present invention, vegetable substitute meat is prepared using one or more fruits selected from among apples, bananas, and jackfruit, and the fruits have dietary fiber and moisture content suitable for preparing vegetable substitute meat. In the case of apples, bananas, and jackfruits used, the dietary fibers were about 1.3g/100g for apples, about 1.9g/100g for bananas, and about 1.5g/100g for jackfruits. In addition, the water content was about 87% for apples, about 76% for bananas, and about 73% for jackfruit, respectively. As a result, it could be determined that all three fruits had adequate dietary fiber and moisture.

As the fruit used in the present invention, in addition to apples, bananas, and jackfruit, pears, tangerines, watermelons, grapes, melons, shine muskets, peaches, oranges, and pineapples may be used, but fruits with low viscosity of pulp water may be used, but jackfruit is preferred. , It is good to use apples, and more preferably to use jackfruit. According to the experiment of the present invention, when vegetable substitute meat was prepared by adding jackfruit, it showed a texture very similar to that of the control group and was excellent in physical properties such as hardness, cohesive force, and elasticity, making it possible to manufacture substitute meat particularly similar to meat. This was judged to be the result that the water of the fruit, such as jackfruit and apples, which have a low viscosity compared to bananas, improved the dispersion of the thickener when mixed with the thickener. In particular, jackfruit was able to show a similar texture to meat because the fibers constituting the pulp are tougher than other fruits, and the latex component contained in the pulp in a small amount enhances cohesiveness and elasticity, and the tensile force of the fibrous structure improves the relationship between raw materials. cohesion could be increased. In addition, Jackfruit can give a texture that is torn by the texture of the tissue like chicken breast by forming a single fruit by combining thin thread-like tissues. There are advantages to improving. In addition, it was judged that it would be possible to manufacture substitute meat very similar to meat by preventing separation of oil or seasoning while collecting oil in the cone-shaped space present in the tissue constituting the jackfruit fruit.

In addition, in this step, liquid oil is used, preferably sunflower seed oil. However, it is okay to use common liquid oils such as rapeseed oil, cooking oil, palm oil, and coconut oil.

On the other hand, in this step, vegetable coloring is used to give the substitute meat a red meat color. Preferably, it is good to use a mixture of cacao, red beets, and water. More preferably, a mixture prepared by mixing cacao, red beets, and water in a weight ratio of 0.5 to 0.7: 0.2 to 0.4: 2.4 to 2.6 is used. It is good to do. At this time, it is more preferably prepared by mixing cacao, red beets, and water in a weight ratio of 0.6:0.3:2.5. By adding the vegetable pigment prepared as above, it is possible to give the substitute meat of the present invention a desirable meat color and produce substitute meat that exhibits a color similar to that of meat when cooked.

On the other hand, in this step, seasoning and flavor components may be preferably added and used. Known seasonings commonly used to add meat flavor may be used as seasoning components, and flavor components are usually used to add meat flavor. A known flavoring agent used for this can be used. Since this can be used without particular limitation in the prior art, a detailed description thereof will be omitted.

<Step (c): 2nd mixing step>

This step is a process of adding methylcellulose and starch to the mixture obtained by first mixing in step (b) and then mixing and then secondarily mixing. At this time, mixing is preferably performed at 70 to 75 rpm for 30 seconds, and then at 120 to 125 rpm for 30 seconds, but it is good to perform this process once as one set.

In the present invention, the raw materials are divided into the first and second parts and mixed twice. In step (b), after the first mixing of the various components, methylcellulose and starch are mixed separately for the second time to control the moisture of the dough and It shows the effect of increasing the viscosity and has the advantage of being easy to mold.

<Step (d): Aging step>

This step is a process of aging for 12 to 24 hours at 2 to 10 ° C. after the second mixing of step (c).

By going through this step, the seasoning and flavor components are well absorbed in the mixture mixed over the second time, so that alternative meat with more improved flavor can be prepared.

<Step (e): Hot Air Drying Step>

This step is a process of hot air drying after aging in step (d).

The hot air drying is preferably performed at 60 to 70° C. for 10 to 50 minutes, more preferably at 60 to 70° C. for 30 to 40 minutes. This is because when the hot air drying is performed for more than 50 minutes, the binding ability between the components of the substitute meat is weakened, and the cohesion and chewiness may be lowered.

On the other hand, preferably, before the hot air drying step, hot air drying may be performed after shaping the substitute meat that has undergone aging in step (d) according to the purpose. For example, in the case of patties, it is good to mold them to a thickness of 6 to 9 mm, and in the case of beef jerky, to a thickness of 3 to 5 mm.

On the other hand, the present invention provides a vegetable substitute meat based on textured vegetable protein (TVP) containing at least one fruit selected from among apples, bananas and jackfruits. The substitute meat of the present invention replaces some of the textured vegetable protein (TVP) with fruit, so there is no problem of deterioration in flavor due to bean odor and instability of the form of substitute meat caused by low cohesion between TVPs, and a separate mixing number It was possible to obtain the effect of the thickening stabilizer without applying. In addition, the present invention improves the texture, lowers the off-flavor, and exhibits a texture similar to meat while reducing the fiber separation dietary fiber process added for the purpose of improving the tensile force and fat capture rate by satisfying the dietary fiber by using the fruit, resulting in excellent sensory Plant-based meat substitutes may be provided.

Hereinafter, the contents of the present invention will be described in more detail through the following examples and experimental examples. However, the scope of the present invention is not limited only to the following examples and experimental examples, and includes all modifications of equivalent technical ideas.

[Examples 1-1 to 1-3: Preparation of substitute meat for patty formulation using TVP substitute fruit]

In this example, in order to select fruits that can replace textured vegetable protein (TVP), three fruits containing a large amount of dietary fiber, apple, banana, and jackfruit, were used, and examples 1-1 to 3 were used. Substitute meat for patty formulations 1-3 was prepared.

Table 1 below shows recipes for manufacturing substitute meat patties of Examples 1-1 to 1-3.

Substitute Meat Patty Recipe raw material name Recipe content (g) Recipe content (%) Plant tissue protein (TVP) Pea Wheat Protein 25 35.2 Pea Tissue Protein 25 fruit apologize
(Used in Example 1) 30 21.1 banana
(Used in Example 2) jackfruit
(Used in Example 3) Methylcellulose (MC) 2 1.4 Tapioca Modified Starch 13 9.2 sunflower seed oil 10 7.0 Soy Protein Isolate (ISP) 5 3.5 smoke flavor 1.5 1.1 Bulgogi Seasoning 20 14.1 vegetable pigment 3 2.1 refined salt 2 1.4 sugar 5 3.5 MSG 0.5 0.4 total 142 100 * The above pea wheat protein uses the product name "Textable pois c" manufactured by "Cheminex Co., Ltd."
* The above pea tissue protein uses the product name "Vitessence tex crumble 1805" manufactured by "(Ingredient) Ingredion Korea".
* The plant tissue protein is prepared by mixing pea wheat protein and pea tissue protein in a weight ratio of 1:1.
* The vegetable pigment is prepared by mixing cacao: red beet: water = 0.6: 0.3: 2.5
* The above fruits are pre-treated

The plant tissue protein (TVP) in Table 1 was prepared by mixing pea wheat protein and pea tissue protein at a weight ratio of 1: 1, and the prepared plant tissue protein (TVP) was soaked at 30 ° C. for 60 minutes to hydrate. After drying, dehydration and pulverization with a grinder were used. Each fruit was prepared by pretreatment. Apples were prepared by washing in running water, removing the peel and seeds, and then crushing them in a blender. Bananas were prepared by removing the peels and crushing the pulp in a blender. After removal, it was prepared by pulverizing in a blender. All ingredients except for the hydrated plant tissue protein (TVP), pretreated fruits (apple, banana, jackfruit, respectively), methylcellulose (MC) and tapioca modified starch, which are raw materials in powder form (sunflower seed oil, isolated soybean protein ( ISP), smoke flavor, bulgogi seasoning, vegetable coloring, refined salt, sugar, MSG) were put into a mixer (Hobart Beater) at the ratio shown in Table 1, mixed at 71 rpm for 30 seconds, then mixed at 123 rpm for 30 seconds and mixed for 1 Tea was mixed. After the primary mixing, methylcellulose (MC) and modified tapioca starch were further mixed and mixed at 71 rpm for 30 seconds and at 123 rpm for 30 seconds to perform secondary mixing. Then, each mixture obtained by the secondary mixing was subjected to a aging process for 24 hours at a refrigeration temperature (4° C.), molded to a thickness of 8 mm, and then cooled at -18° C. to obtain Examples 1-1 to 1-3 Substitute meat of the patty formulation of was prepared.

[Experimental Example 1: Selection of fruits that can be replaced with TVP when manufacturing substitute meat]

In this experiment, the physical properties of Examples 1-1 to 1-3 prepared using different fruits were analyzed to select the optimal fruit raw material that can be replaced with TVP when preparing meat substitutes. On the other hand, as a positive control group, Veggie Garden Bites (Control Group 1) and Unlimited Burger Patties (Control Group 2) were used. Only TVP was used, except for the same preparation as in Examples 1-1 to 1-3) was used.

All of the alternative meat patties and control patties of Examples 1-1 to 1-3 were cooked in oil in a frying pan heated over low heat, and then the physical properties of the finished product were analyzed. Table 2 below is a table showing the conditions of physical property analysis (texture analysis, TA).

Conditions for texture analysis (TA) Caption Value Sample size circle
Diameter 2 cm Height 1 cm Probe Cylinder probe Pre-test speed 5.0mm/sec Test speed 2.0 mm/s Post test speed 5.0mm/sec distance 10.0mm

Table 3 shows the results of analyzing the physical properties with a physical property tester (TA-XT2i) according to the conditions of Table 2 above.

Results of Physical Property Analysis of Examples 1-1 to 1-3 and Control Patties division Hardness (g) Cohesion Springiness (%) Control 1
(vegetable garden bite) 12.722 0.392 53.247 Control 2
(Unlimited Burger Patty) 12.3 0.386 48.452 Negative control group (TVP patty) 13.22 0.269 48.418333 Example 1-1 (apple) 12.185 0.29 45.364 Example 1-2 (Banana) 12.875 0.268 35.065 Example 1-3 (jackfruit) 12.53 0.326 48.452 * The average value of each measured value three times (Statistical processing performed by the anova process)

As a result of the experiment, Examples 1-1 to 1-3 showed a texture very similar to that of TVP patties, and in the case of Example 1-3 substitute meat patties using jackfruit, it was particularly similar.

As shown in Table 3, in the case of hardness, all samples showed the same degree of hardness, and in the case of cohesion, it was slightly lower than that of the positive control, but Example 1-1 (using apples) and 1- 3 (using jackfruit) exhibited higher cohesion than the negative control group and was prepared as minced meat with improved binding force. In the case of springiness, Example 1-2 (using banana) was measured lower than the case of using other fruits, and Example 1-3 (using jackfruit) had a similar level to the negative control group and the positive control group 2, the control group. It was measured as high and was the best among Examples 1-1 to 1-3.

That is, Examples 1-1 and 1-3 exhibited a texture similar to or higher than that of the negative control group (TVP patty), and in particular, the alternative meat of Example 1-3 was most similar, so the optimal fruit that can be replaced with TVP is Jack. identified as fruit.

Through the above experiments, apples and jackfruits, which are fruits used in Examples 1 and 3, have characteristics of lower viscosity than bananas (used in Example 2), so that when mixed with the thickener, the water of the fruit prevents the dispersion of the thickener. It was judged that it could be done quickly. In addition, jackfruit, which was selected as the optimal fruit to replace TVP, has flesh similar to meat in texture and has no inherent taste and aroma, so it was judged that the texture of jackfruit could be improved without impairing the flavor of alternative meat.

[Examples 2-1 to 2-4: Preparation of substitute meat for patty formulations using jackfruit]

In this example, alternative meat patties were prepared using jackfruit, which was identified as the optimum fruit for replacing TVP in Experimental Example 1, but the addition ratio of jackfruit to plant tissue protein (TVP) was varied, and Examples 2-1 to 2-4 meat substitutes were prepared.

Table 4 summarizes the weight ratio of jackfruit based on 1 part by weight of hydrated TVP of Examples 2-1 to 2-4, and other raw materials are added in the same manner as in Examples 1-3 to replace meat with minced meat. Patties were prepared.

Weight ratio of hydrous TVP and jackfruit of Examples 2-1 to 2-4 division Example 2-1
(1:0.1) Example 2-2
(1:0.3) Example 2-3
(1:0.6) Example 2-4
(1:1) sign language TVP 72.7g 61.5g 50g 40g jackfruit 7.2g 18.5g 30g 40g

[Experimental Example 2: Confirmation of physical properties according to jackfruit addition ratio when manufacturing substitute meat]

In this experiment, the optimal addition ratio of jackfruit was determined by measuring the physical properties of the substitute meat prepared by varying the addition ratio of jackfruit to plant tissue protein (TVP) in Examples 2-1 to 2-4.

All of the alternative meat patties and control patties (vegetable garden bite balls, unlimited patties, TVP patties) of Examples 2-1 to 2-4 were all oiled in a frying pan heated over low heat, baked and cooked, and then cooked according to the conditions of Table 2 above. According to the results, the physical properties of the finished product were analyzed. Table 5 below shows the results of physical property analysis of Examples 2-1 to 2-4 and the control patty.

Results of Physical Property Analysis of Examples 2-1 to 2-4 and Control Patties division Hardness (g) cohesion Springiness (%) Control 1
(vegetable garden bite) 12.722 0.392 52.448 control group 2
(Unlimited Patty) 12.3 0.386 48.452 Negative control group (TVP patty) 13.22 0.269 48.418333 Example 2-1 (1:0.1) 12.989 0.296 42.84 Example 2-2 (1:0.3) 12.645 0.326 48.452 Example 2-3 (1:0.6) 12.53 0.328 43.652 Example 2-4 (1:1) 12.3 0.322 45.792 * Average value of each measured value three times (Statistical processing performed by the anova process)

As a result of the experiment, all of Examples 2-1 to 2-4 showed a texture similar to that of TVP patties, and the substitute meat patty of Example 2-2 in which jackfruit was added at a weight ratio of 0.3 to TVP was particularly similar. Hardness was similar for all samples (Examples 2-1 to 2-4, Controls 1 and 2, Negative Control), and in terms of cohesion, TVP patties without fruit (negative control) and Examples 2-1 to It was similar in 2-4. In the case of elasticity, the higher the jackfruit addition rate, the higher the upward trend.

That is, the substitute meat patty prepared by adding jackfruit exhibited properties similar to those of the control patty, and in particular, Example 2-2 (TVP: jackfruit = 1: 0.3) was very similar to the texture of meat. there was.

[Examples 3-1 to 3-10: Production of alternative meat patties using jackfruit with different processing methods]

In this embodiment, substitute meat containing TVP and jackfruit was prepared at a ratio of 1:0.3, which was confirmed as the optimal mixing ratio in Experimental Example 2, but the processing method and time were varied by hot air drying or steaming after molding the substitute meat. Thus, substitute meat patties of Examples 3-1 to 3-10 were prepared.

Table 6 below summarizes the processing conditions (processing method and time) of Examples 3-1 to 3-10.

Processing conditions of Examples 3-1 to 3-10 processing method sample name time (min) Hot air drying (60℃) Example 3-1 10 Example 3-2 20 Example 3-3 30 Example 3-4 40 Example 3-5 50 steamed Example 3-6 5 Example 3-7 10 Example 3-8 15 Examples 3-9 20 Example 3-10 25

Except for the hot air drying or steaming process, patties were prepared in the same manner as in Example 2-2. Plant tissue protein (TVP), jackfruit and other materials were mixed twice in the same ratio as in Example 2-2, subjected to a maturation process, and molded to a thickness of 8 mm to prepare a patty formulation. Then, hot air drying (60 ° C) and steaming were performed according to the conditions of Table 6, respectively, and then cooled at -18 ° C to prepare meat substitutes of the patty formulations of Examples 3-1 to 3-10.

[Experimental Example 3: Confirmation of physical properties according to hot air drying or steaming time after molding in manufacturing substitute meat]

In this experiment, the optimal processing suitable for the alternative meat patty of the present invention was measured by measuring the physical properties of the alternative meat prepared by varying the processing method and time by hot air drying or steaming after molding the alternative meat in Examples 3-1 to 3-10 I wanted to check the method. On the other hand, CJ bibigo Namdo Tteokgalbi (control group 3) and Lotte Food Yorihada's bite-sized tteokgalbi (control group 4) were used as positive controls, and TVP patties without fruit were used as negative controls.

The alternative meat patties and control patties of Examples 3-1 to 3-10 (CJ Bibigo Namdo Tteokgalbi, Lotte Food Yorihada's bite-sized tteokgalbi, TVP patties) are all oiled in a frying pan heated over low heat and cooked, According to the conditions in Table 2, the physical properties of the finished product were analyzed. Table 7 below shows the results of physical property analysis of Examples 3-1 to 3-10 and the control patty.

Results of Physical Property Analysis of Examples 3-1 to 3-10 and Control Patties division cohesion chewiness Control 3
(Bibigo Namdo Tteokgalbi) 0.446333 4.625667 Control 4
(Lotte Food bite-sized tteokgalbi) 0.483333 5.36 negative control group 0.269 1.75 Example 3-1
(hot air 10 min) 0.332 3.223 Example 3-2
(hot air 20 min) 0.363 3.4465 Example 3-3
(hot air 30 min) 0.439 3.907 Example 3-4
(hot air 40 min) 0.387 3.755 Example 3-5
(Fever 50 min) 0.37 3.594 Example 3-6
(Steaming 5 min) 0.31 2.685 Example 3-7
(Steamed 10 min) 0.333 2.839 Example 3-8
(Steamed 15 min) 0.368 2.443 Example 3-9
(Steamed 20 min) 0.352 2.34 Example 3-10
(Steaming 25 min) 0.318 1.781 * Average value of each measured value three times (Statistical processing performed by the anova process)

As a result of the experiment, as shown in Table 7, Examples 3-1 to 3-5 processed by hot air drying before cooling had higher cohesiveness and chewiness than Examples 3-6 to 3-10 steamed before cooling. , showed a texture more similar to that of meat. In particular, Example 3-3, in which hot air drying was performed for 30 minutes, showed a texture very similar to that of the control group (Bibigo Namdo Tteokgalbi and Lotte Food Bitebble Tteokgalbi). On the other hand, the processing method through hot air drying showed the most similar chewiness and cohesion values to the control group when progressed for 30 minutes, and the values gradually decreased after 30 minutes. The binding ability of ingredients (powder raw materials, fruit raw materials, etc.) was weakened, and cohesion and chewiness were lowered. That is, in the case of the hot air drying method, it was found that it was suitable to proceed for 10 to 50 minutes.

In this way, the alternative meat dried by the hot air drying method for 10 to 50 minutes before the cooling process is prepared as a more elastic substitute meat compared to the steamed alternative meat, and in particular, the alternative meat dried with hot air for 30 minutes (Example 3-3) It was confirmed that it can be manufactured as a substitute meat patty that exhibits a texture very similar to that of meat. 1 shows a photograph of a substitute meat patty (Example 3-3) prepared by hot air drying for 30 minutes before the cooling process.

[Example 4: Production of vegetable jerky using fruit]

In this example, vegetable jerky was prepared using fruit (jackfruit). Table 8 below shows a recipe for preparing vegetable jerky.

Recipe for making vegetable jerky using fruit (jackfruit) raw material name Recipe content (kg) Recipe content (%) Plant tissue protein (TVP) Pea Wheat Protein 1.1 42.72 Pea Tissue Protein 1.1 fruit (jackfruit) 0.69 13.40 Methylcellulose (MC) 0.1 1.94 Hydroxypropyl Methylcellulose
(HPMC) 0.25 4.85 Tapioca Modified Starch 0.35 6.80 sunflower seed oil 0.35 6.80 Beef jerky 0.05 0.97 Jerky Seasoning 1.04 20.19 vegetable pigment 0.12 2.33 total 5.15 100 * The pea wheat protein uses the product name "Textable pois c" manufactured by "Cheminex Co., Ltd."
* The above pea tissue protein uses the product name "Vitessence tex crumble 1805" manufactured by "(Ingredient) Ingredion Korea".
* The plant tissue protein is prepared by mixing pea wheat protein and pea tissue protein in a weight ratio of 1:1.
* The vegetable pigment is prepared by mixing cacao: red beet: water = 0.6: 0.3: 2.5.

The plant tissue protein (TVP) in Table 8 was prepared by mixing pea wheat protein and pea tissue protein at a weight ratio of 1: 1, and the prepared plant tissue protein (TVP) was soaked at 30 ° C. for 60 minutes to hydrate. After drying, dehydration and pulverization with a grinder were used. Jackfruit was prepared by removing the peel and wick and pulverizing it in a grinder. The plant tissue protein (TVP), pretreated fruit (jackfruit), sunflower seed oil, jerky flavor, jerky seasoning, and vegetable coloring were added to a mixer (Hobart Beater) at the ratio shown in Table 8 and mixed at 71 rpm for 30 seconds. , 123 rpm was mixed for 30 seconds and mixed first. After the first mixing, hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), and tapioca modified starch were further mixed and mixed at 71 rpm for 30 seconds and at 123 rpm for 30 seconds to mix the second time and refrigeration temperature (4 ℃ ) underwent a 24-hour aging process. Then, it was molded to a thickness of 3 mm, prepared in the form of jerky, and dried with hot air at 70 ° C. for 40 minutes. After the hot air drying, it was put on an oiled plate and ovenned at 250 ° C. for 10 minutes to prepare vegetable jerky (FIG. 2).

On the other hand, the moisture content in the molding process of the jerky of the present invention prepared above was found to be 58.35%, the moisture content after hot air drying was 39.81%, and the moisture content of the finished product after the ovening process was confirmed to be 18%, so commercially available pork jerky ( 17.41~30.82%) and beef jerky (15.61~35.86%) did not show a significant difference in moisture content.

[Experimental Example 4: Sensory evaluation of vegetable jerky using fruit]

In this experiment, sensory evaluation was conducted for vegetable jerky using fruit prepared in Example 4 and TVP jerky (control group) prepared at the same ratio using only TVP without adding fruit.

Sensory evaluation was conducted according to the criteria (5-very good, 4-good, 3-average, 2-bad, 1-very bad) on a 5-point scale for flavor, texture, and off-odor items targeting 20 adult panels. Scores were given and expressed as average values (Table 9).

Vegetable jerky using fruit (Example 4) and sensory evaluation results of the control group evaluation items Example 4 (Jerky with Fruit) Control (TVP Jerky) zest 4.3 3.5 texture 4.5 4.4 off-flavor 4.3 2.9 overall sign 4.5 3.8

As a result of the experiment, as shown in Table 9, the jerky of Example 4 obtained high scores in all aspects of flavor, texture, and off-flavor compared to TVP jerky (control group), and the overall preference was excellent. Flavor improved.

That is, fruit is added by replacing part of TVP with jackfruit, and substitute meat is prepared using a hot air drying method, thereby exhibiting similar physical properties and texture to meat and effectively reducing the soy odor of vegetable substitute meat, thereby exhibiting excellent sensory performance. could produce physical education.

Claims (5)

Preparing a plant tissue protein powder by grinding a textured vegetable protein (TVP) (a);
Plant tissue protein powder prepared in step (a); jackfruit; liquid oil; seasoning component; flavor component; Step (b) of primary mixing by inputting and mixing vegetable pigments into a mixer;
Step (c) of adding methylcellulose and starch to the mixture obtained by first mixing in step (b) and then mixing and secondarily mixing;
Step (d) of aging for 12 to 24 hours at 2 to 10 ° C after the second mixing of step (c);
After aging in step (d), drying with hot air at 60 to 70 ° C. for 10 to 50 minutes (e); Including,
The vegetable pigment of step (b) is prepared by mixing cacao, red beets, and water in a weight ratio of 0.5 to 0.7: 0.2 to 0.4: 2.4 to 2.6.
According to claim 1,
The plant tissue protein,
A method for producing vegetable substitute meat, characterized in that the plant tissue protein is soaked in water and then dehydrated.
delete delete A vegetable substitute meat based on textured vegetable protein (TVP) containing jackfruit, prepared by the manufacturing method of claim 1.

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