KR102567769B1 - Manufacturing method of alternative meat using vegetable fat globules made from plant-derived natural ingredients - Google Patents

Abstract

The present invention relates to a method for manufacturing substitute meat using vegetable fat globules made from plant-derived natural raw materials, and more particularly, to a method for producing encapsulated vegetable fat globules made using chia seeds as plant-derived natural raw materials. It relates to a method for preparing meat substitutes. The substitute meat prepared by including encapsulated vegetable fat spheres made using chia seeds as a plant-derived natural raw material of the present invention can prevent oil from leaking to the outside during high-temperature cooking, resulting in texture and flavor similar to real meat. can be implemented, and the marbling of real meat can be visually simulated to be similar to the appearance of real meat.

Description

Manufacturing method of alternative meat using vegetable fat globules made from plant-derived natural ingredients}

The present invention relates to a method for manufacturing substitute meat using vegetable fat globules made from plant-derived natural raw materials, and more particularly, to a method comprising encapsulated vegetable fat globules made using chia seeds, a natural raw material derived from plants. It relates to a method for preparing meat substitutes.

In the history of mankind, meat has been used as an important protein source for humans for a long time, and it was initially obtained through hunting and then obtained through domesticated livestock. As such, although meat is an important source of protein necessary for human survival, it is recognized that it causes human food shortage problems due to the inefficiency of protein production compared to the amount of grain used for livestock breeding, and It also has a negative impact in terms of global environmental protection, such as emissions. In recent years, in addition to these environmental and social problems, a sense of rejection from the point of view of animal welfare has increased, and a social movement to completely or partially restrict the consumption of animal-derived meat has also occurred.

In spite of the above social movements, human beings must consume protein to maintain health, so interest in vegetable protein, such as meat substitutes, rather than animal protein, is growing. The general public's non-preference for vegetable substitute meat is mainly caused by differences in texture and taste from actual meat, and various technologies are being actively developed to improve this.

In addition, in Korea, interest in and change in various diets due to income growth and inflow of foreign cultures, and occasional vegetarians who restrict meat intake for health, environmental, and ethical reasons are increasing, and consumer interest in vegetable substitute meat products and vegan menus is emerging. there is. A typical meal menu in Korea includes a variety of ingredients such as meat, fish, seaweed, and vegetables, but consumers who are accustomed to the convenience and stimulating taste still frequently use processed meat, canham, in their cooking, making it the second most popular type of canham after the United States. Although it is also a consuming country, the number of flexitarians who sometimes restrict meat intake due to health and environmental/ethical issues is on the rise, especially among young consumers such as the millennial generation. According to the real Korea Vegan Association, vegetarians in our country are reported to have soared from 150,000 in 2008 to 2.5 million in 2021. As a result, the number of vegetarians is increasing, especially among the millennial generation, and as positive awareness of the vegan lifestyle increases, a number of major food manufacturers and startups have entered the market and are launching a variety of new plant-based meat alternatives. .

Grains such as soybeans and wheat are generally used as vegetable protein raw materials for substitute meat. Wheat can realize the most similar texture to real meat, but it has a problem that some consumers avoid gluten contained in wheat. Soybeans, an old vegetable protein source for alternative meat, include concerns about genetically modified foods, which are rapidly increasing recently. Among them, peas are relatively free from concerns about genetically modified foods, but have problems such as poor texture compared to other grains. there is. Therefore, in order to solve these problems, mushrooms, seaweed, etc. are added to improve the texture and at the same time, efforts are made to realize the effect of adding nutrients.

In addition, efforts to improve the texture of vegetable substitute meat are being made in the direction of improving the processing method in the kneading process in addition to the selection of these raw materials. In the process of manufacturing substitute meat, organization using extrusion is mainly used. In the process of extrusion, plasticity and elasticity of substitute meat are formed by implementing complex actions such as mechanical shear force under conditions such as high pressure and temperature. It simulates the fibrous tissue of real meat by allowing the physical education material to coagulate while having a directionality.

An important factor affecting the texture and flavor of meat is fat present in the tissue of meat as well as protein. Fat affects the chewiness and chewiness of meat (juicy toasty) and plays a role in determining the texture of cooked meat by releasing necessary oil during the cooking process. It plays an important role in evaluating the taste such as 'soft' or 'savory' after cooking by releasing the oil required in the process. Therefore, it is necessary to simulate fat even in meat substitutes, and various types of vegetable oils can be used for this. US Patent Publication No. 2021-0045409, a related prior art, combines and gelates plant or animal-derived fats, water, and emulsifiers to encapsulate fat particles to form alternative fats. However, since the fat substitute included in the meat substitute is liquefied during the cooking process and easily leaks out, when the cooking is completed, the fat does not exist in the tissue or the amount is very reduced, so there is a limit to reproducing the texture and flavor of the actual cooked meat. Have.

Therefore, there is a need to develop a method for manufacturing alternative meat that can mimic the texture, texture, and chewiness of meat more closely by not only distributing proteins and fats similar to real meat, but also preventing outflow of fat and gravy substitutes after cooking. In the present invention, it is intended to manufacture substitute meat containing encapsulated vegetable fat globules made using chia seeds, a natural raw material derived from plants.

10-2020-0109714

The problem to be solved by the present invention is to prevent the leakage of alternative fats during the cooking process by using encapsulated vegetable fat spheres made using chia seeds, a plant-derived natural raw material, and to provide vegetable protein sources and alternative fats. It is to provide a method for manufacturing substitute meat with improved texture, flavor and appearance by distributing it similarly to real meat.

In order to achieve the above object, the present invention is a first step of preparing an emulsion composition by mixing water and oil; Step 2 of preparing a first encapsulated emulsion composition by mixing chia seeds with the emulsion composition of Step 1; Step 3 of preparing a gelling composition by mixing natural polysaccharide and water; Step 4 of preparing a second encapsulated mixed composition by mixing the gelation composition of Step 3 and the first encapsulated emulsion composition of Step 2; Step 5 of solidifying the secondary encapsulated mixed composition to prepare a vegetable fat globule emulsion; and a method for producing substitute meat including vegetable fat globules using chia seeds, which is prepared according to the six steps of manufacturing substitute meat by sequentially layering vegetable fat globules emulsion with vegetable protein.

In one embodiment of the present invention, the "first step" may be to prepare an emulsion composition by mixing water and oil in a weight ratio of 1:0.4 to 1:1, but is not limited thereto.

In one embodiment of the present invention, the "second step" may be mixing chia seeds with the emulsion composition of the first step at a weight ratio of 1:0.3 to 1:0.5 to prepare a primary encapsulated emulsion composition, but is limited thereto. it is not going to be

In one embodiment of the present invention, the "third step" may be to prepare a gelling composition by mixing natural polysaccharide and water in a weight ratio of 1:3 to 1:5, but is not limited thereto.

In one embodiment of the present invention, the “fourth step” is to mix the gelation composition of step 3 and the first encapsulated emulsion composition of step 2 in a weight ratio of 1:0.1 to 1:0.6 to obtain a second encapsulated mixed composition. It may be manufactured, but is not limited thereto.

In one embodiment of the present invention, the “step of preparing the first encapsulated emulsion composition” may be prepared by stirring at 5 to 15 ° C. for 20 to 40 minutes, but is not limited thereto.

In one embodiment of the present invention, the "step 6 of preparing substitute meat" includes step 6-1 of preparing a vegetable fat globule emulsion sheet by cutting the vegetable fat globules emulsion into a plate shape;

Step 6-2 of preparing a protein dough sheet by mixing vegetable protein and water to form a protein dough and processing it into a sheet form; Step 6-3 of forming an emulsion-protein laminate by sequentially stacking the vegetable fat globule emulsion sheet and the protein dough; Steps 6-4 of cutting the emulsion-protein laminate into a plate shape having a predetermined thickness; And it may be 6-5 steps of mixing the emulsion-protein laminate cut into a plate shape, but is not limited thereto.

In addition, in order to achieve the above object, the present invention provides substitute meat containing vegetable fat globules using chia seeds prepared by the above production method.

The substitute meat prepared including encapsulated vegetable fat globules made using chia seeds as a plant-derived natural raw material of the present invention is ① a fat globules emulsion that simulates the fat layer of meat, and oil is formed inside the polysaccharide matrix. Since it is implemented in a form confined in a spherical shape, oil can be prevented from leaking to the outside during high-temperature cooking, so that texture and flavor similar to that of real meat can be realized. ② Fat globules and protein dough are layered, Each of the stacked layers is partially mixed to simulate the marbling of real meat, so that the appearance can be similar to real meat. ③ The mixer for partially mixing the fat globule emulsion and the protein batter to simulate marbling The process of pressurizing the laminate by the body and the process of inducing mixing by penetrating the inside of the laminate by protrusions protruding from the body are performed simultaneously or sequentially, so a gap is created between the fat globule emulsion and the protein batter during the mixing process. Mixing can be achieved while suppressing and controlling what is done. In addition, since the mixer of ④ fat globule emulsion and protein dough performs rotational motion, reciprocating motion, and pressurization at the same time, it is possible to characteristically realize the characteristic marbling form of each part of actual meat.

1 is a diagram showing the components and structure of the vegetable fat globules emulsion of the present invention in one embodiment of the present invention.
2 is a diagram showing a process of processing vegetable fat globules emulsion into a plate shape in the process of manufacturing substitute meat of the present invention in one embodiment of the present invention.
3 is a diagram showing a process of laminating vegetable fat globules emulsion and protein dough and cutting the laminate into a plate shape in the process of manufacturing substitute meat of the present invention, according to an embodiment of the present invention.
4 is a diagram illustrating a process of implementing marbling by partially mixing plate-shaped laminates in the process of manufacturing substitute meat according to an embodiment of the present invention.
5 is a diagram showing the configuration of a mixer used in the process of manufacturing substitute meat of the present invention in one embodiment of the present invention.
6 is a diagram showing the operation of a mixer and a compressor for simulating marbling in the process of manufacturing substitute meat of the present invention according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail as an embodiment of the present invention with reference to the accompanying drawings. However, the following implementation examples are presented as examples of the present invention, and if it is determined that a detailed description of a well-known technology or configuration may unnecessarily obscure the gist of the present invention, the detailed description may be omitted. , the present invention is not limited thereby. Various modifications and applications of the present invention are possible within the description of the claims described later and equivalent scopes interpreted therefrom.

In addition, terms used in this specification (terminology) are terms used to appropriately express preferred embodiments of the present invention, which may vary according to the intention of a user or operator or customs in the field to which the present invention belongs. Therefore, definitions of these terms should be made based on the contents throughout this specification. Throughout the specification, when a certain component is said to "include", it means that it may further include other components without excluding other components unless otherwise stated.

Throughout this specification, '%' used to indicate the concentration of a particular substance is solid/solid (w/w) %, solid/liquid (w/v) %, and Liquid/liquid is (v/v) %.

The meat substitute manufacturing method of the present invention is characterized by forming vegetable substitute meat having texture, flavor and appearance similar to real meat by using vegetable protein, vegetable oil and polysaccharide. In particular, in order to mimic the alternative fat layer composed of vegetable oil and polysaccharide in the form of fat globules present in living tissue, a complex is formed by trapping liquid or solid oil in a solid polysaccharide matrix at room temperature, and the alternative fat layer formed in this way is formed. In this specification, it is named 'vegetable fat globule emulsion'. The term vegetable fat globules emulsion may be defined as an emulsion form in which oil is dispersed inside polysaccharide, and the form in which oil is dispersed is in the form of fat globules dispersed in a living tissue like a bunch of grapes. At this time, in order to minimize the isotropy of the vegetable fat globules emulsion, a double capsule can be implemented using chia seeds.

Unlike the encapsulation type in which the outside of each oil particle is wrapped with another material, the vegetable fat globule emulsion having the above configuration functions to prevent oil from easily leaking out during the cooking process. In the method of encapsulating the outside of individual oil particles, since the thickness of the capsule material is thin, the capsule easily bursts during a high-temperature cooking process, and the oil easily flows out. However, in the form where the oil is trapped inside the polysaccharide in the form of an emulsion, the volume of the polysaccharide surrounding the oil is relatively large, so the oil does not easily leak out during the cooking process. At this time, in addition to the above, a double capsule can be implemented using chia seeds to encapsulate the outside of each oil particle.

These vegetable fat globules emulsions are mixed with vegetable protein dough. In existing alternative meats that uniformly mix alternative fats and protein doughs, fats are dispersed in the form of small particles, so they have a structure different from the actual meat fat distribution. there is. However, the substitute meat produced by the manufacturing method of the present invention can be dispersed while having an appearance similar to actual meat fat because the fat globule emulsion is partially mixed and dispersed in the vegetable protein dough. In addition, by appropriately controlling the dispersed form of the partially dispersed fat globules emulsion, it is possible to selectively implement the marbling form for each part of beef.

When preparing the 'vegetable fat globule emulsion' of the present invention, various types of oil may be used as the vegetable oil, specifically soybean oil, olive oil, corn oil, coconut oil, canola oil, avocado oil, cottonseed oil, macadamia oil, rice bran oil, It may include at least one selected from the group consisting of grapeseed oil, almond oil, peanut oil, jojoba oil, linseed oil, sunflower oil, safflower oil, and wheat germ oil. Vegetable oils can be liquid or solid at room temperature. Natural polysaccharides may be composed of materials that can exist in a solid state at room temperature, specifically xanthan gum, gum arabic, starch, arginine, cellulose, guar gum, carrageenan, locust bean gum, gellan gum, galactomannan, pectin, agaro It may include at least one selected from the group consisting of agarose, agar, beta-glucan, dextran, and gum acacia. In the preparation of the oil emulsion composition, a gel stabilizer may be additionally added, and specifically, calcium hydroxide or crosslinking enzymes such as transglutaminase, tyrosinase, and lipoxygenase may be used. In the first step of forming the emulsion composition, an emulsifier such as lecithin may be additionally added, and in the second step of preparing the gel composition, a cross-linking enzyme such as transglutaminase may be further added. Since the emulsifier used in the first step or the cross-linking enzyme used in the second step functions to stabilize the gel, it can be named as a gel stabilizer.

Subsequently, the step of forming the vegetable fat globule emulsion into a plate shape is a process of forming the fat globule emulsion into a plate shape having a predetermined thickness. It may be performed by a method of spraying onto a substrate in a spray method and solidifying it at room temperature before solidifying.

Subsequently, the step of preparing protein dough can be prepared by mixing vegetable protein derived from soybeans, wheat, peas, etc., and water, and the specific composition is described in detail about various vegetable protein raw materials and additives that can be used in the field of vegetable substitute meat. can include In addition, the protein dough may include additives such as natural pigments or leg hemoglobin for realizing meat color. Then, the protein dough is molded into a plate shape. The plate-shaped molding of the protein dough may be performed by spreading and compressing the dough on a substrate.

Then, in the step of stirring and stacking the vegetable fat globules emulsion and the protein dough, a method of intermittent compression using a roller may be applied while sequentially laminating the plate-shaped fat globules emulsion and the protein dough, and to impart bonding strength between the layers The rollers can be heated to high temperatures. Another method may be used for layering the vegetable fat globules emulsion and protein dough. Specifically, the gel composition and the emulsion composition can be laminated by spraying on a plate-shaped protein dough before solidifying, and in this case, vegetable As the fat globule emulsion composition solidifies, it can penetrate into the cracks formed in the protein dough and have the effect of strengthening the bonding force between the layers.

Next, the step of partially mixing the layered body of the vegetable fat globules emulsion and the protein dough to simulate marbling will be described in more detail with reference to FIGS. 5 and 6 .

In the following, the present invention will be described in more detail using the drawings.

1 shows the components and structure of the vegetable fat globules emulsion of the present invention. Referring to FIG. 1, the vegetable fat globules emulsion 100 is formed in a form in which oil 102 particles are dispersed inside a gelled polysaccharide 101. The gelled polysaccharide 101 is prepared by mixing natural polysaccharide and water in a weight ratio of 1:3 to 1:5, mixing with a mixer, and solidifying. The oil 102 is derived from an emulsion composition in which water and oil are mixed using a homogenizer at a weight ratio of 1:0.4 to 1:1, and the oil may be present in the form of a dispersion in which vegetable oil and water mixed with a homogenizer are dispersed. It may exist in the form of a mixed solution in which vegetable oil and water are homogeneously mixed by an emulsifier. In this way, the form in which oil (or a dispersion or mixture of oil and water) is dispersed inside the gelled polysaccharide is similar to the structure of adipose tissue called fat globule that exists in living tissue, and in the process of consuming substitute meat, it provides a texture similar to that of real meat. may have the effect of providing In addition, since the oil is wrapped and dispersed inside the gelled polysaccharide, it simultaneously has an effect of preventing the oil from leaking out during a high-temperature cooking process. In addition, when the emulsion composition prepared above is mixed with chia seeds in a weight ratio of 1:0.3 to 1:0.5, an encapsulated emulsion composition 103 can be obtained. At this time, encapsulation proceeds primarily due to chia seeds, and when the gelling composition is mixed therewith, a vegetable fat globule emulsion with secondary encapsulation can be obtained, thereby minimizing syneresis.

Figure 2 shows the process of processing the vegetable fat globules emulsion into a plate in the process of manufacturing substitute meat of the present invention. Referring to FIG. 3, when the vegetable fat globules emulsion is gelled in a molding mold having a rectangular parallelepiped shape, a vegetable fat globules emulsion 100 having a rectangular parallelepiped shape is prepared. Then, when the vegetable fat globules emulsion 100 is cut to a predetermined thickness, a vegetable fat globules emulsion sheet 110 is prepared.

Figure 3 shows the process of layering vegetable fat globules emulsion and protein dough and cutting the layered product into a plate shape in the process of manufacturing substitute meat of the present invention. By repeating the process of laminating the protein dough sheet 210 on the emulsion sheet 110 in the fat globules, an emulsion-protein laminate in which the vegetable fat globules emulsion sheet 110 and the protein dough sheet 210 are crossed and laminated is prepared ( Figure 3 (a) to (c)). In the lamination process, a compression process of applying pressure in a vertical direction between each layer may be added. At this time, although not shown in the figure, the process of preparing the emulsion-protein laminate may be carried out by spraying and cooling the vegetable fat globules emulsion composition at the stage before gelation on the plate-shaped protein laminate, in this case can have the effect of increasing the bonding force between each layer, and can increase the production rate by omitting the compression process. Then, the emulsion-protein laminate is cut in a direction parallel to the lamination direction (FIG. 3 (D)). At this time, in order to prevent the shape of the laminate from being deformed during the cutting process, the emulsion-protein laminate may be cooled to a temperature of -30 to -5 ° C and then cut.

Figure 4 shows a process of implementing marbling by partially mixing plate-shaped laminates in the process of manufacturing substitute meat of the present invention. Referring to (D) of FIG. 4, the upper surface of the emulsion-protein laminate cut in the stacking direction has a shape in which vegetable fat globules emulsion and protein dough are combined while having stripes. At this time, the polysaccharides constituting the vegetable fat globules emulsion, xanthan gum, gum arabic, starch, arginine, cellulose, guar gum, carrageenan, locust bean gum, gellan gum, galactomannan, pectin, agarose, agar, beta glucan, dextran , Acacia gum has a white color, so it has a color similar to the fat layer of real meat. In addition, natural pigments included in the protein dough can realize the color of meat before or after cooking. Referring to (e) of FIG. 4, when the vegetable fat globules emulsion and protein dough are partially mixed, marbling in a shape similar to real meat is implemented. At this time, the form of marbling may be selectively implemented to have characteristics for each part of meat.

Figure 5 shows the configuration of the mixer used in the process of the substitute meat manufacturing method of the present invention. Referring to FIG. 5 , the mixer 400 includes a plate-shaped body 411 and a protrusion 412 protruding vertically from the body. The mixer consists of an upper mixer and a lower mixer spaced apart at predetermined intervals so that the emulsion-protein laminate cut in the stacking direction can be inserted, and each mixer is capable of rotational motion, horizontal reciprocating motion, and vertical motion. connected with When the laminate is inserted into the space between the upper mixer and the lower mixer, it moves in a vertical direction to narrow the gap between the upper mixer and the lower mixer, and at this time, the protrusion 412 is inserted into the laminate. The body of the mixer may be heated to a temperature of 50 to 100 °C. When horizontal reciprocating motion and rotational motion are performed while the protrusion is inserted into the laminate, the protein dough region and the vegetable fat globule emulsion region constituting the laminate can be mixed. At this time, a process of compressing the laminate may be added while the gap between the upper mixer and the lower mixer is further narrowed while the rotational or reciprocating movement is stopped for a while while mixing is performed. This compression process is a process for refilling the voids created in the process of rotational motion or reciprocating motion. Although not shown in the drawing, a cylindrical skirt portion extending in a vertical direction may be further included in an edge region of the body of the mixer. The skirt portion may function to prevent the compressed laminate from escaping from the body and at the same time maintain a circular shape of the laminate to be partially mixed and molded. The skirt portion may be formed only in the upper mixer or the lower mixer, and in this case, each diameter of the body without the skirt portion may be controlled so that the body may be fitted while being inserted into the skirt portion.

Below, the step of implementing marbling of various shapes in the meat substitute manufacturing method of the present invention will be described using the drawing of FIG. 6 . Figure 6 shows the operation of a mixer and a compressor for simulating marbling in the process of manufacturing substitute meat of the present invention. In the drawing, for convenience of description, the illustration of the laminated body inserted between the mixers is omitted.

6(a) is a process of inserting a laminate between the upper mixer and the lower mixer. Specifically, in the state of being inserted between the laminates, the upper mixer and the lower mixer respectively descend and rise, the surface of each body compresses the laminate, and the protrusion is inserted into the laminate.

6(b) is a process of partially mixing the vegetable fat globules emulsion region and the protein dough region of the laminate through rotational motion. Specifically, the upper mixer and the lower mixer alternately rotate in different rotation directions. At this time, the relative rotation angle of the upper mixer and the lower mixer is preferably 10 to 30 degrees, and the shape of marbling may vary depending on the rotation angle. If the relative rotation angle is less than 10 degrees, it is difficult to mix, and if it exceeds 30 degrees, it is difficult to realize a marbling shape due to excessive disturbance of the vegetable fat globules emulsion region that simulates the fat layer.

(C) of FIG. 6 is a process of refilling the empty space that may be formed in the laminate in the process of partially mixing the vegetable fat globule emulsion region and the protein dough region. Specifically, the gap between the upper mixer and the lower mixer is formed narrower than the state in which the rotational motion is made. In this process, the gaps and pores of the laminate formed in the rotational motion are filled again, and the appearance and texture of the actual meat formed by adjoining the fat layer and the protein layer are restored.

(D) of FIG. 6 is a process for discharging the laminate between the upper mixer and the lower mixer. Specifically, while the upper mixer and the lower mixer rise and fall, respectively, the distance between them increases and the laminate can be taken out.

6(E) is a process of partially mixing the fat globule emulsion region and the protein dough region of the laminate while reciprocating the upper mixer and the lower mixer. Specifically, the upper mixer and the lower mixer may reciprocate individually or simultaneously, and may reciprocate in different directions when simultaneously reciprocating. The reciprocating motion is preferably performed in a direction perpendicular to the stripe direction of the upper part of the laminate.

6 (f) is a process of filling gaps formed by protrusions by compressing the laminate after the partial mixing process for forming marbling is finished. Specifically, the laminate that has undergone the rotational motion and compression process is inserted between the compressors 500 again. The compressor has a structure in which the protrusions are removed from the mixer 400 and pressurizes the laminate without the protrusions to fill the grooves created by the protrusions again. The compressor used in this laminate compression process may be composed of a pair of rollers spaced apart from each other and rotating.

The partial mixing process by rotational motion and reciprocating motion shown in (b) and (e) of FIG. 6 may be sequentially performed in one laminate, and if necessary, only rotational motion or only reciprocating motion may be applied. . Whether to apply each process depends on the type of marbling to be implemented, and marbling having different characteristics can be selectively implemented for each part of beef.

Hereinafter, embodiments of the present invention will be described in more detail with reference to the accompanying drawings. However, the following examples are only for specifying the contents of the present invention, and the present invention will not be limited thereby.

<Example 1> Preparation of Vegetable Fat Globular Emulsion Using Chia Seeds

<1-1> General preparation of vegetable fat globules emulsion

The method for preparing vegetable fat globules emulsion using chia seeds basically follows the following method.

Preparation Example 1-1

(Step 1) Preparing an emulsion composition: Mixing water and liquefied coconut oil at a weight mixing ratio of 1:0.7 at a temperature of 50 ° C and a pH of 3 to 5, and emulsifying by treating in a homogenizer (12,000 rpm) for 6 minutes proceeded.

(Step 2) Preparing a first encapsulated emulsion composition by mixing chia seeds with the emulsion composition of step 1: Mixing the emulsion composition and chia seed powder in a weight mixing ratio of 1:0.4, and mixing the emulsion composition and chia seed powder at a temperature of 10 ° C in a homogenizer ( 120 rpm) for 30 minutes.

(Step 3) Preparing a gelation composition: Mixing powdered xanthan gum, psyllium husks, and water in a weight mixing ratio of 1:1:8, and mixing with a mixer at a temperature of 40 ° C. for 20 minutes to form a gel proceeded.

(Step 4) Preparing a secondary encapsulated mixed composition by mixing the emulsion composition with the gelation composition and the primary encapsulated emulsion composition: The gelling composition of the third stage and the primary encapsulated emulsion composition of the second stage in a weight mixing ratio They were mixed at a ratio of 1:0.3 and mixed using a mixer at a temperature of 65° C. for 5 minutes.

(Step 5) Cooling the secondary encapsulation composition to prepare a vegetable fat globule emulsion: Injecting the secondary encapsulated mixed composition of step 4 into a 20cm (width) X 20cm (length) X 20cm (height) mold It was cooled to room temperature, and the solidified fat globules emulsion was cut to a thickness of 0.5 mm to prepare a plate-shaped vegetable fat globules emulsion.

Preparation Example 1-2

In step 5 of Preparation Example 1-1, instead of cutting after cooling with a mold, the second encapsulated mixed composition of step 4 was applied to the surface of paper foil (surface coated with Teflon) with a spray gun to a thickness of about 0.5 After spraying in mm, it was cooled and separated to prepare a platy vegetable fat globules emulsion.

Preparation Example 1-3

In the third step of Preparation Example 1-1, gum arabic was used instead of xanthan gum.

Preparation Example 1-4

In step 3 of Preparation Example 1-1, gum arabic was used instead of xanthan gum, and in step 5 of Preparation Example 1-1, the method of Preparation Example 1-2 was applied.

Preparation Example 1-5

In step 3 of Preparation Example 1-1, after mixing powdered xanthan gum, psyllium husk, and water at a weight mixing ratio of 1:1:8, 0.2% by weight of transglutaminase, a crosslinking enzyme, based on the total composition. was added.

Preparation Example 1-6

In step 1 of Preparation Example 1-1, after mixing water and liquefied coconut oil at a weight mixing ratio of 1:0.7, 1% by weight of lecithin, an emulsifier, was added to the total composition.

<1-2> Optimization of temperature conditions when preparing the primary encapsulated emulsion composition

In the step of preparing the primary encapsulated emulsion composition by mixing chia seeds with the emulsion composition, the emulsion composition and chia seed powder were mixed in a weight mixing ratio of 1:0.4 and stirred in a homogenizer (120 rpm) at a temperature of 5, By changing the temperature to 10, 20, 40 or 60 ° C, the effect of dispersing and emulsifying chia seeds was confirmed through particle aggregation, gel elasticity and emulsification time. At this time, the emulsification time was determined by determining that the state in which the emulsion was adsorbed around the chia seeds was completely emulsified, as the chia seeds were dispersed in the form of grains without agglomeration, and the degree of particle cohesion was measured when two or more chia seeds per unit area were dispersed. The number of agglomerates was counted and measured (A for 5 or less, B for 5 to 25, and C for 25 or more). It was measured using a flow meter (MODEL COMPAC-100) under the measurement temperature condition of 20 °C. At this time, the gel elasticity is a relative elasticity, and +++ when the elasticity is the highest, and +++ when the elasticity is less than 80% ++. The experimental results for each condition are shown in Table 1 below.

condition 1 condition 2 condition 3 condition 4 condition 5 Temperature (℃) 5 10 20 40 60 Emulsion time (minutes) 15 30 360 1080 1440 Particle Cohesion (A, B, C) B A B C C Gel elasticity (+, ++, +++) + + + ++ +++

The higher the emulsification temperature, the longer it takes to emulsify, and the emulsification efficiency decreases from 18 ° C. In addition, it was confirmed that the particle aggregation increased at high temperature, and it was confirmed that it was the best at 10 ° C.

<Example 2> Preparation of protein dough

Protein dough was prepared by mixing soybean powder, starch and water in a ratio of 1:0.1:1 and mixing in a mixer. At this time, natural pigments were added in the mixing process of soybean powder, starch, and water to realize the color of the protein area of meat. Then, the protein dough was put into a mold of 20 cm (width) X 20 cm (length) X 20 cm (height), cooled in a freezer to -20 ° C, taken out and cut to a thickness of 10 mm to prepare a plate-shaped protein dough.

<Example 3> Preparation of emulsion-protein dough laminate

The vegetable fat ball emulsion of one of Preparation Examples 1-1 to 1-6 prepared in Example 1 and the protein dough prepared in Example 2 were alternately laminated 20 times, respectively, and 2 kg of It was heated for 10 minutes in an oven set at 36°C in a state where a metal plate was placed and pressed. Subsequently, the laminate was placed in a freezer, cooled to -20 ° C, taken out, and cut into a thickness of 3 cm in a direction parallel to the laminate direction to prepare an emulsion-protein dough laminate, respectively Production Examples 3-1, 3-2, and 3-3 , 3-4, 3-5 and 3-6.

In addition, by repeating the method of spraying the secondary encapsulated mixed composition prepared in step 4 of Preparation Example 1-1 in a spray method on the protein dough prepared in Example 2 to a thickness of about 0.5 mm, the emulsion-protein dough was laminated. Water was prepared and named Preparation Example 3-7.

<Example 4> Manufacturing substitute meat by implementing marbling

Preparation Example 4-1

The emulsion-protein dough laminate of Preparation Examples 3-1, 3-2, 3-3, 3-4, 3-5, 3-6 or 3-7 is between the upper mixer and the lower mixer shown in FIG. Marbling was implemented by inserting and performing mixing. At this time, the emulsion-protein dough laminate was heated in an oven set at 50 ° C. for 5 minutes so that it could be mixed with fluidity in the mixer, and then inserted into the mixer.

The operation of the mixer is (1) pressurization for 10 seconds → (2) rotational motion (20 degree angle range) 5 times → (3) pressurization for 10 seconds → (4) reciprocating motion parallel to the stacking direction 10 times → (5) pressurization for 10 seconds performed in the same order as the seconds. At this time, the manufacturing examples of Preparation Examples 3-1, 3-2, 3-3, 3-4, 3-5, 3-6 and 3-7, respectively, were applied to Preparation Examples 4-1-1 and 4-1, respectively. -2, 4-1-3, 4-1-4, 4-1-5, 4-1-6 and 4-1-7.

Preparation Example 4-2

The operation of the mixer in Preparation Example 4-1 was (1) pressurization for 10 seconds → (2) reciprocating motion parallel to the stacking direction 5 times → (3) pressurizing for 10 seconds → (4) reciprocating motion parallel to the stacking direction 5 times → (5) Performed in the same order as pressing for 10 seconds, and each of the manufacturing examples of Preparation Examples 3-1, 3-2, 3-3, 3-4, 3-5, 3-6 and 3-7 were applied, respectively. Preparation Examples 4-2-1, 4-2-2, 4-2-3, 4-2-4, 4-2-5, 4-2-6 and 4-2-7 were named.

Comparative Example 1 (Example 3 step omitted)

The vegetable fat globule emulsion of Preparation Example 1-1 and the protein dough of Example 2 were uniformly mixed in a mixer at a weight ratio of 1:1. Then, the mixed composition was placed in a freezer, cooled to -20 ° C, taken out, and cut into a thickness of 3 cm.

Comparative Example 2 (Steps 1 and 2 omitted from Production Example 1-1)

It was prepared according to Preparation Example 4-1, except that only the gelling composition was used by omitting steps 1 and 2 in the process of preparing the vegetable fat globules emulsion of Preparation Example 1-1.

Comparative Example 3 (Step 2 omitted from Production Example 1-1)

In the process of preparing the vegetable fat globules emulsion of Preparation Example 1-1, step 2 was omitted and the emulsification composition and the gelling composition were used without chia seeds, and the emulsion was prepared according to Preparation Example 4-1.

<Experimental Example 1> Evaluation of texture and flavor through tasting prepared meat substitutes

Meat substitutes prepared in Preparation Examples 4-1-1 to 4-1-7, Preparation Examples 4-2-1 to 4-2-7, and Comparative Examples 1 to 3 were cooked in a frying pan to evaluate texture and flavor. The results are shown in Table 2 (texture) and Table 3 (flavor) below. In the evaluation, 20 trainees who regularly received education and training on vegetable meat for 3 months participated, and the texture and flavor were evaluated by dividing them into very similar, similar, normal, or dissimilar according to the degree of similarity with real meat.

Taste evaluation 4-1-1 4-1-2 4-1-3 4-1-4 4-1-5 4-1-6 4-1-7 4-2-1 4-2-2 very similar 5 people 4 people 4 people 3 people 5 people 2 people 3 people 4 people 3 people Similarity 11 people 10 people 11 people 12 people 9 people 11 people 13 people 10 people 11 people commonly 4 people 6 people 5 people 5 people 6 people 7 people 4 people 6 people 6 people analogy 0 people 0 people 0 people 0 people 0 people 0 people 0 people 0 people 0 people Taste evaluation 4-2-3 4-2-3 4-2-3 4-2-3 4-2-3 Comparative Example 1 Comparative Example 2 Comparative Example 3 very similar 4 people 5 people 2 people 3 people 4 people 0 people 0 people 0 people Similarity 9 people 9 people 11 people 12 people 9 people 0 people 0 people 0 people commonly 7 people 6 people 7 people 5 people 7 people 4 people 3 people 2 people analogy 0 people 0 people 0 people 0 people 0 people 16 people 17 people 18 people

flavor evaluation 4-1-1 4-1-2 4-1-3 4-1-4 4-1-5 4-1-6 4-1-7 4-2-1 4-2-2 very similar 3 people 4 people 5 people 2 people 4 people 4 people 5 people 3 people 4 people Similarity 9 people 11 people 8 people 12 people 9 people 8 people 10 people 12 people 10 people commonly 8 people 5 people 7 people 6 people 7 people 8 people 5 people 5 people 6 people analogy 0 people 0 people 0 people 0 people 0 people 0 people 0 people 0 people 0 people flavor evaluation 4-2-3 4-2-3 4-2-3 4-2-3 4-2-3 Comparative Example 1 Comparative Example 2 Comparative Example 3 very similar 5 people 3 people 4 people 6 people 2 people 0 people 0 people 0 people Similarity 8 people 9 people 12 people 11 people 13 people 0 people 0 people 0 people commonly 7 people 8 people 4 people 3 people 5 people 3 people 0 people 1 person analogy 0 people 0 people 0 people 0 people 0 people 17 people 20 people 19 people

For the substitute meats of Preparation Examples 4-1-1 to 4-1-7 and Preparation Examples 4-2-1 to 4-2-7, texture and flavor evaluation were all excellent compared to Comparative Examples 1 to 3, and There was no significant difference in the evaluation of

In the meat substitute prepared in Comparative Example 1, it was observed that the fat globule emulsion was dispersed into relatively small particles and the oil inside was easily leaked to the outside during the cooking process, which was judged to have led to a decrease in flavor. The substitute meat prepared by Comparative Examples 2 and 3 did not contain vegetable oil, so it was judged to have low flavor.

On the other hand, the substitute meat prepared according to Preparation Examples 4-1-1 to 4-1-7 and Preparation Examples 4-2-1 to 4-2-7 has a large volume of vegetable fat globules emulsion, so that the oil inside It is judged that the flavor is high because it is not leaked to the outside, and the distribution of the vegetable fat globules emulsion simulating the fat layer has an effect on the improvement of texture.

In addition, it is determined that the production examples were able to realize juice by additionally including chia seeds and minimizing anisotropy through a double encapsulation process.

<Experimental Example 2> Appearance evaluation of prepared meat substitutes

Evaluation of similarity with real meat before and after cooking the substitute meat prepared by Preparation Examples 4-1-1 to 4-1-7, Preparation Examples 4-2-1 to 4-2-7, and Comparative Example 1 in a frying pan It is shown in Table 4 (before) and Table 5 (after). In the evaluation, 20 trainees who regularly received education and training on vegetable meat for 3 months participated, and the appearance was evaluated by dividing it into very similar, similar, normal, or dissimilar according to the degree of similarity with real meat.

before cooking
Appearance evaluation 4-1-1 4-1-2 4-1-3 4-1-4 4-1-5 4-1-6 4-1-7 4-2-1 4-2-2 very similar 9 people 8 people 9 people 7 people 9 people 9 people 18 people 1 person 0 people Similarity 11 people 12 people 11 people 13 people 11 people 11 people 2 people 8 people 5 people commonly 0 people 0 people 0 people 0 people 0 people 0 people 0 people 11 people 15 people analogy 0 people 0 people 0 people 0 people 0 people 0 people 0 people 0 people 0 people Appearance evaluation before cooking 4-2-3 4-2-3 4-2-3 4-2-3 4-2-3 Comparative Example 1 very similar 0 people 0 people 1 person 0 people 0 people 0 people Similarity 6 people 7 people 5 people 6 people 4 people 0 people commonly 14 people 13 people 14 people 14 people 16 people 0 people analogy 0 people 0 people 0 people 0 people 0 people 20 people

After cooking
Appearance evaluation 4-1-1 4-1-2 4-1-3 4-1-4 4-1-5 4-1-6 4-1-7 4-2-1 4-2-2 very similar 8 people 7 people 7 people 8 people 6 people 8 people 10 people 1 person 0 people Similarity 12 people 13 people 13 people 12 people 14 people 12 people 10 people 8 people 5 people commonly 0 people 0 people 0 people 0 people 0 people 0 people 0 people 11 people 15 people analogy 0 people 0 people 0 people 0 people 0 people 0 people 0 people 0 people 0 people Appearance evaluation after cooking 4-2-3 4-2-3 4-2-3 4-2-3 4-2-3 Comparative Example 1 very similar 0 people 1 person 0 people 0 people 1 person 0 people Similarity 5 people 7 people 6 people 5 people 7 people 0 people commonly 15 people 12 people 14 people 15 people 12 people 0 people analogy 0 people 0 people 0 people 0 people 0 people 20 people

In Comparative Example 1, uniform mixing was performed without lamination of the fat globule emulsion, and no marbling was realized at all, so it was evaluated that the appearance was very different from that of actual meat both before and after cooking. Among the cooking examples, Preparation Examples 4-1-1 to 4-1-7 to which both rotational and reciprocating motions were applied in the marbling implementation process had the highest appearance similarity. It is judged that the degree of similarity before cooking was the highest due to the high degree of adhesion of the bonding interface. Preparation examples 4-2-1 to 4-2-7 in which only reciprocating motion was applied in the marbling implementation process were evaluated as relatively low in similarity compared to preparation examples in which rotational motion was applied.

As described above, the specific embodiments of the present invention have been described in detail, but those skilled in the art who understand the spirit of the present invention may add, change, delete, etc. other components within the scope of the same idea, and other degenerate inventions. However, other embodiments included within the scope of the present invention can be easily suggested. Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting. The scope of the present invention is indicated by the claims to be described later rather than the above detailed description, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts thereof are included in the scope of the present invention. should be interpreted as

100: vegetable fat globules emulsion
101: polysaccharide
102: oil
103: encapsulation composition containing chia seeds
110: fat globules emulsion sheet
210: protein dough sheet
300: marbling substitute meat
400: mixer
411: body
412: projection
500: compressor

Claims (5)

Step 1 of preparing an emulsion composition by mixing water and oil;
Step 2 of preparing a first encapsulated emulsion composition by mixing chia seeds with the emulsion composition of Step 1;
Step 3 of preparing a gelling composition by mixing natural polysaccharide and water;
Step 4 of preparing a second encapsulated mixed composition by mixing the gelation composition of Step 3 and the first encapsulated emulsion composition of Step 2;
Step 5 of solidifying the secondary encapsulated mixed composition to prepare a vegetable fat globule emulsion; and
Manufactured according to the six steps of manufacturing substitute meat by sequentially layering vegetable fat globules emulsion with vegetable protein,
A method for producing substitute meat containing vegetable fat globules using chia seeds. ◈Claim 2 was abandoned when the registration fee was paid.◈ According to claim 1,
The first step is to prepare an emulsion composition by mixing water and oil in a weight ratio of 1:0.4 to 1:1,
The second step is to prepare a primary encapsulated emulsion composition by mixing chia seeds with the emulsion composition of the first step in a weight ratio of 1:0.3 to 1:0.5,
The third step is to prepare a gelling composition by mixing natural polysaccharide and water in a weight ratio of 1:3 to 1:5,
In step 4, the gelation composition of step 3 and the first encapsulated emulsion composition of step 2 are mixed in a weight ratio of 1: 0.1 to 1: 0.6 to prepare a second encapsulated mixed composition,
A method for producing substitute meat containing vegetable fat globules using chia seeds. According to claim 1,
The step of preparing the first encapsulated emulsion composition of the second step,
Characterized in that it is prepared by stirring at 5 to 15 ° C. for 20 to 40 minutes,
A method for producing substitute meat containing vegetable fat globules using chia seeds. ◈Claim 4 was abandoned when the registration fee was paid.◈ According to claim 1,
The step of manufacturing the substitute meat in step 6,
Step 6-1 of preparing a vegetable fat globule emulsion sheet by cutting the vegetable fat globules emulsion into a plate shape;
Step 6-2 of preparing a protein dough sheet by mixing vegetable protein and water to form a protein dough and processing it into a sheet form;
Step 6-3 of forming an emulsion-protein laminate by sequentially stacking the vegetable fat globule emulsion sheet and the protein dough;
Steps 6-4 of cutting the emulsion-protein laminate into a plate shape having a predetermined thickness; and
Characterized in that it is step 6-5 of mixing the emulsion-protein laminate cut into a plate shape,
A method for producing substitute meat containing vegetable fat globules using chia seeds. A substitute meat containing vegetable fat globules using chia seeds prepared by the method of any one of claims 1 to 4.