KR102580636B1 - manufacturing method of vegetarian hamburger patty used natural colorant - Google Patents

Abstract

The present invention relates to a method of manufacturing a vegetable hamburger patty, and the vegetable hamburger patty using Hong Guk-Gyun coloring and beet coloring or rock coloring has a unique meat texture and color that can be used by anyone regardless of age or gender even when cooked at high temperature. There is an advantage in being able to provide it.

Description

Manufacturing method of vegetarian hamburger patty {manufacturing method of vegetarian hamburger patty used natural colorant}

The present invention relates to a method of manufacturing a plant-based hamburger patty, and to a method of manufacturing a plant-based hamburger patty that retains the unique flavor and color of the original hamburger patty.

Recently, modern people in Western civilization are trying to avoid meat foods as much as possible and eat plant-based foods as diet foods, as meat foods are recognized as a factor that causes adult diseases such as overweight and obesity. However, most people are accustomed to meat foods. The reality is that we cannot give up the temptation to eat meat. Accordingly, interest in meat substitutes that preserve the texture of meat and are popular as diet foods is increasing. Therefore, there is a need for the development of new food materials and production technology for producing meat substitutes.

These meat substitutes have been developed focusing on soy protein. However, the soy protein used in these prior technologies has the appearance of meat, but has limitations in retaining the unique color and shape of meat even after cooking, so it has been mainly used as a substitute for minced meat, minced meat, or sausage. , there is a disadvantage that the off-flavor of soybeans still remains. To solve this problem, there is a need for the development of vegetable patties that can retain the texture, color, and shape of meat even after cooking.

Patent Document 1. Republic of Korea Patent No. 10-2027091

The problem to be solved by the present invention is to provide a method for manufacturing plant-based hamburger patties that have the texture, color, and shape of meat even after cooking.

Another problem to be solved by the present invention is to provide a vegetable hamburger patty manufactured by the above manufacturing method.

In order to solve the above problem, the present invention includes the steps of: a) mixing vegetable tissue protein (TVP), red yeast rice powder, and distilled water to hydrate the vegetable tissue protein; b) hydrated vegetable tissue protein prepared in step a) above; Beet pigment, lac pigment, or mixtures thereof; and vegetable oil; and c) heat-treating the vegetable hamburger patty composition formed in step b) to produce a vegetable hamburger patty.

In step a), 0.01 to 0.03 parts by weight of the red yeast rice powder may be mixed, based on 100 total parts of vegetable tissue protein (TVP).

In step b), based on a total of 100 parts of vegetable tissue protein (TVP), 0.2 to 0.6 parts by weight of the beet coloring or rock coloring and 5 to 15 parts by weight of vegetable oil may be mixed.

The vegetable oil may be any one or more selected from the group consisting of soybean oil, canola oil, coconut oil, olive oil, and palm oil.

In step b) above. Based on 100 parts by weight of the total vegetable tissue protein (TVP), 0.5 to 5 parts by weight of carrageenan, 0.5 to 5 parts by weight of alginic acid, 0.5 to 5 parts by weight of isolated soy protein, 0.5 to 5 parts by weight of wheat dietary fiber, and 1 to 2 parts by weight of salt. Parts by weight, 0.1 to 1 part by weight of phosphate, 0.1 to 0.5 parts by weight of MSG, and 0.001 to 0.005 parts by weight of pepper may be further added.

Step c) may be performed by heating at 100°C for 5 to 10 minutes.

After step c), d) applying caramelized onions to the outer surface of the vegetable hamburger patty may be further included.

In order to solve the above other problems, the present invention provides a vegetable hamburger patty manufactured according to the above manufacturing method.

The vegetable hamburger patty using red yeast coloring and beet coloring or rock coloring manufactured according to the present invention has the advantage of providing a unique meat texture and color so that anyone, regardless of age or gender, can use it without resistance even when cooked at high temperature. there is.

In addition, it has the advantage of providing a healthy plant-based hamburger patty that is comparable to the flavor of existing plant-based meat without coloring, which is still controversial for its harmfulness, to those who prefer vegetarianism.

Figure 1 is a photograph of each step of manufacturing a vegetable hamburger patty according to the present invention.
Figure 2 shows purple grape coloring, beet coloring, red cabbage coloring, liquid red cabbage, grape skin extract coloring, lacquering coloring, red yeast coloring, red No. 40, astaxanthin coloring and red yeast coloring being left at 30°C for 1 hour. This is a drawing taken afterward.
Figure 3 shows purple grape coloring, beet coloring, red cabbage coloring, liquid red cabbage, grape skin extract coloring, lacquering coloring, red yeast coloring, red No. 40, astaxanthin coloring and red yeast coloring being left at 60°C for 1 hour. This is a drawing taken afterward.
Figure 4 shows purple grape color, beet color, red cabbage color, liquid red cabbage, grape skin extract color, rock color, red yeast color, red No. 40, astaxanthin color, and red yeast red color were left at 100°C for 1 hour. This is a drawing taken afterward.
Figure 5 is a photograph of plant-based hamburger patties manufactured and heated according to Examples 2 to 6, Comparative Examples 1 to 12, and Comparative Examples 22 to 23.
6 shows samples prepared according to Examples 1 to 2, Comparative Example 7, Comparative Example 8, Comparative Example 13, Comparative Example 16, Comparative Example 17, Comparative Example 18, Comparative Example 19, Comparative Example 20, and Comparative Example 21. This is a photo of a plant-based hamburger patty.
Figure 7 is a photograph of the manufacturing process of vegetable hamburger patties (Example 7, Comparative Examples 24 to 27) according to the coloring method.
Figure 8 is a photograph taken of the vegetable hamburger patties of Example 7 and Comparative Examples 24 to 27 before heating.

Hereinafter, this specification will be described in detail.

One aspect of the present invention relates to a method for producing plant-based hamburger patties comprising the following steps.

a) mixing vegetable tissue protein (TVP), red yeast rice powder, and distilled water to hydrate the vegetable tissue protein;

b) hydrated vegetable tissue protein prepared in step a) above; Beet pigment, lac pigment, or mixtures thereof; and vegetable oil; kneading and molding the mixture; and

c) producing a vegetable hamburger patty by heat-treating the vegetable hamburger patty composition formed in step b).

First, a) hydrate the vegetable tissue protein by mixing vegetable tissue protein (TVP), red yeast rice powder, and distilled water.

Vegetable tissue protein (TVP, textured or texturized vegetable protein) is a meat substitute manufactured from raw material powder such as soybeans from which fat, which is a by-product of vegetable oil, has been removed. The vegetable tissue protein of the present invention is not particularly limited thereto, but is preferably a textured wheat protein or a textured soy protein. Textured soy protein can be cooked quickly and is characterized by high protein content and low fat content. am. Tissue soy protein can be manufactured through a process known as extrusion cooking. For example, dough is prepared by mixing high PDI (Protein Dispersibility Index) defatted soybean powder and water using a device such as a mixing cylinder, and then passing it through the cylinder of a screw-type extruder. It can be manufactured.

Step a) is a process of hydrating vegetable tissue protein, and may include adding vegetable tissue protein (TVP), red yeast rice powder, and distilled water, and hydrating for 30 minutes to 1 hour.

At this time, based on 100 parts by weight of the total vegetable tissue protein (TVP), 0.01 to 0.03 parts by weight of the Hong Yeast fungus powder may be mixed, and if the Hong Yeast fungus powder is mixed in less than 0.01 parts by weight or more than 0.03 parts by weight. , not only is it not at all similar in color or flavor to animal hamburger patties, but also has unique, heterogeneous colors and off-flavors resulting from the raw materials, which may lead to problems of not satisfying consumers' preferences.

The distilled water may be mixed at 1.0 to 5 times the weight of vegetable tissue protein (TVP).

Next, the hydrated vegetable tissue protein (TVP) prepared in step a), beet pigment or lac pigment, and vegetable oil are mixed, kneaded, and molded.

Put the vegetable tissue protein (TVP) hydrated through step a) into a mixer, add beet color or lac color and vegetable oil, and mix for 1 to 30 minutes.

In this step, when beet pigment or lac pigment is mixed alone in powder form with hydrated vegetable tissue protein (TVP), the color becomes cloudy or does not spread uniformly inside and outside the patty, resulting in a color unique to the vegetable tissue protein raw material. Problems with over-texture exposure may occur.

When the above-mentioned problem occurs, even if the step of mixing vegetable oil is added before or after coloring treatment, it cannot be recovered. Rather, the binding force of the vegetable tissue protein is reduced, making patty forming impossible.

In step b), based on 100 total parts of vegetable tissue protein (TVP), 0.2 to 0.6 parts by weight of the beet coloring or rock coloring and 5 to 15 parts by weight of vegetable oil may be mixed with the beet coloring or rock coloring. If the mixing weight ratio of vegetable oil is less than or exceeds the above range, as mentioned in later experimental examples, the red, yellow, or brown color becomes stronger, making it impossible to display a color and texture similar to an animal patty, and making consumers feel that the vegetable tissue protein is unique. A problem may occur where heterogeneous colors appear and preference is significantly reduced.

The vegetable oil may be any one or more selected from the group consisting of soybean oil, canola oil, coconut oil, olive oil, and palm oil. However, considering the physical properties and hardness according to the composition of the vegetable hamburger patty of the present invention, coconut oil is used. It is most desirable. In other words, using coconut oil can maximize the physical properties and hardness of plant-based hamburger patties.

In step b), based on 100 parts by weight of the total vegetable tissue protein (TVP), 0.5 to 5 parts by weight of carrageenan, 0.5 to 5 parts by weight of alginic acid, 0.5 to 5 parts by weight of isolated soy protein, and 0.5 to 5 parts by weight of wheat dietary fiber. parts, 1 to 2 parts by weight of salt, 0.1 to 1 part by weight of phosphate, 0.1 to 0.5 parts by weight of MSG, and 0.001 to 0.005 parts by weight of pepper may be further added. Through the addition of the above additives, the unique taste and off-flavor of vegetable hamburger patties can be reduced and at the same time, a sensory effect similar to that of beef patties can be achieved.

The heat treatment step c) is not particularly limited as long as it is a heating condition for producing hamburger patties, but it is preferable to heat at 100° C. for 5 to 10 minutes in order to produce a color similar to that of an animal hamburger patty.

It was confirmed that the vegetable hamburger patty according to the present invention has a color and texture very similar to that of an animal-based hamburger patty, not only before cooking but also after cooking, and exhibits a color similar to that of a conventional vegetable hamburger patty and excellent preference.

After step c), the step d) of applying caramelized onions to the outside of the vegetable hamburger patty may be further included in order to add brown color unique to the animal hamburger patty to the outside of the vegetable hamburger patty.

Although the plant-based hamburger patty does not contain meat or other colorants, it has an excellent texture and can achieve natural meat color without producing an off-flavor, so it has an appearance equivalent to that of a conventional animal-based hamburger patty. In addition, it may have a preference level at or above the same level as that of the Impossible Burger and Beyond Burger, which are conventional plant-based hamburger patties.

Another aspect of the present invention provides a vegetable hamburger patty produced by the above production method.

Another aspect of the present invention provides a food comprising the plant-based hamburger patty.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. However, these examples are for illustrating the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited thereto.

<Example 1-6 and Comparative Example 1-23> Production of vegetable hamburger patties

When manufacturing plant-based hamburger patties, coloring was added at a ratio based on the patty weight. The vegetable hamburger patty contains 100 g of hydrated TVP (texturized vegetable protein), 10 g of coconut oil, 1 g of carrageenan, 1 g of alginic acid, 1 g of soy protein isolate, 1 g of wheat dietary fiber TG, 1.5 g of salt, 0.50 g of phosphate, and 0.30 MSG. g, prepared with 0.002 g of pepper. Natural pigments shown in Table 1 below were added to the prepared vegetable hamburger patties.

division patty pigment Hong Guk-kyun beat Astaxanthin Purple sweet potato paprika Rock pigment control group 100 g - - - - - - Example 1 100 g 0.01g 0.2g - - - - Example 2 100g 0.03g 0.6g - - - - Example 3 100g 0.01g - - - - 0.2g Example 4 100g 0.01g - - - - 0.6g Example 5 100 g 0.03g - - - - 0.2g Example 6 100g 0.03g - - - - 0.6g Comparative Example 1 100g 0.1g - - - - - Comparative Example 2 100g - 0.6g - - - - Comparative Example 3 100 g - - 0.1g - - - Comparative Example 4 100 g - - - 0.1g - - Comparative Example 5 100g - - - - 0.6g - Comparative Example 6 100g 0.005 g - - - - - Comparative Example 7 100g 0.01g - - - - - Comparative Example 8 100g 0.03g - - - - - Comparative Example 9 100 g 0.05 g - - - - - Comparative Example 10 100 g - - - - - 0.1g Comparative Example 11 100 g - - - - - 0.2g Comparative Example 12 100 g - - - - - 0.6g Comparative Example 13 100 g 0.03g - 0.06 g - - - Comparative Example 14 100 g 0.03g - - 0.06 g - - Comparative Example 15 100 g 0.03g - - - 0.6g - Comparative Example 16 100g 0.01g - 0.02g - - - Comparative Example 17 100g 0.01g - - 0.02g - - Comparative Example 18 100g - 0.6g 0.02g - - - Comparative Example 19 100 g - 0.2g - - - - Comparative Example 20 100 g - 0.5g - - - - Comparative Example 21 100g - 0.5g - 0.2g - - Comparative Example 22 100 g 0.08g - - - - 0.2g Comparative Example 23 100g 0.08g - - - - 0.6g

<Example 7 and Comparative Examples 24-27> Production of vegetable hamburger patties according to the manufacturing method.

According to the method of producing vegetable hamburger patties, in order to evaluate color and preference, vegetable hamburger patties were manufactured by adding various pigments as follows.

First, 100 g of organized soy protein (TVP) was purchased from Hokyung Tech Co., Ltd., soaked in water, divided into three times for 10 minutes each, squeezed out the water, and then mixed with the first pigment for 30 minutes. The hydrated TVP was squeezed in water again four times, cut into pieces in a blender, and then 10 g of the second dye was mixed with it. Add 1 g of carrageenan, 1 g of alginic acid, 1 g of soy protein isolate, 1 g of wheat dietary fiber TG, 1.5 g of salt, 0.5 g of phosphate, 0.3 g of MSG, and 0.002 g of pepper to the mixture, then knead to make a vegetable hamburger patty. Manufactured.

At this time, in Comparative Example 24, hydrated TVP was manufactured by directly processing the powdered pigment, and was manufactured in the same manner as Example 7 except for this.

In the present invention, red yeast powder was used prepared as follows. Monascus anka (KCTC6121), a standard strain of Hong Guk-bun, was purchased from the gene bank of the Korea Research Institute of Bioscience and Biotechnology, Genetic Resources Center, and cultured for 4 days at 30°C using PDA medium, then used for liquid culture. The strain cultured with the PDA medium was inoculated into 50 ml of PDB liquid medium minus the agar, cultured with shaking at 30°C for 10 days, dried with hot air at 50°C for 5 hours, pulverized with a hood mixer, and sieved through a 100 mesh sieve. Red yeast powder was prepared by passage (Figure 1).

division primary pigment secondary pigment pigment water coconut oil pigment Example 7 Red yeast powder
0.06 g 100mL 42.6 g 0.3 g of beet powder Comparative Example 24 Red yeast powder
0.06 g - - 0.3 g of beet powder Comparative Example 25 beet powder
0.3g 100mL - Red yeast powder 0.06 g Comparative Example 26 Red yeast powder
0.06 g 100mL - 0.3 g of beet powder Comparative Example 27 beet powder
0.3g 100mL 42.6 g Red yeast powder 0.06 g Comparative Example 28 Red yeast powder 0.06 g
+
0.3 g of beet powder 100mL 42.6 g - Comparative Example 29 - 100mL 42.6 g Red yeast powder 0.06 g
+
0.3 g of beet powder

<Example 8-11 and Comparative Example 30-31> Preparation of a vegetable hamburger patty prepared by adding red yeast color and lac pigment.

Vegetable hamburger patties were prepared in the same manner as in Example 7, except that instead of the red yeast powder and beet powder, red yeast color and lacquer pigment were added as first and second colorants in various compositions according to Table 3 below. was manufactured.

division primary pigment secondary pigment pigment water coconut oil pigment Example 8 Red yeast powder
0.001 g 100mL 42.6 g Rock pigment powder
0.2g Example 9 Red yeast powder
0.001 g 100mL 42.6 g Rock pigment powder
0.6g Example 10 Red yeast powder
0.003 g 100mL 42.6 g Rock pigment powder
0.2g Example 11 Red yeast powder
0.003 g 100mL 42.6 g Rock pigment powder
0.6g Comparative Example 28 Red yeast powder
0.008 g 100mL 42.6 g Rock pigment powder
0.2g Comparative Example 29 Red yeast powder
0.008 g 100mL 42.6 g Rock pigment powder
0.6g

<Experimental Example 1> Evaluation of the stability of natural pigments by heat

Purple grape color, beet color, red cabbage color, liquid red cabbage color, grape skin extract color, lac color, red No. 40, astaxanthin color, and red yeast color were purchased from ES Food Ingredients.

For Hong Guk-Guk, Monascus anka (KCTC6121), a standard strain of Hong Guk-Guk, was purchased from the Gene Bank of the Korea Research Institute of Bioscience and Biotechnology, Genetic Resource Center, and cultured for 4 days at 30°C using PDA medium before being used in liquid culture. , 50 ml of PDB liquid medium minus the agar from PDA was inoculated with the strain cultured with the PDA medium, cultured with shaking at 30 ℃ for 10 days, dried with hot air at 50 ℃ for 5 hours, pulverized with a hood mixer, and then mixed with 100 mesh. Red yeast powder was prepared by passing it through a sieve and used as a pigment powder.

We sought to evaluate the thermal stability of the natural pigment. After preparing an aqueous solution (0.01-2.0%) of each pigment, it was stored at 30°C, 60°C, and 100°C for 300 minutes, and the absorbance of each pigment was measured with a spectrophotometer at 60-minute intervals.

Figures 2 to 4 show purple grape coloring, beet coloring, red cabbage coloring, liquid red cabbage, grape skin extract coloring, lacquering coloring, red yeast coloring, red No. 40, astaxanthin coloring and red yeast coloring at 30°C, 60°C, This is a picture taken after being left at 100°C for 1 hour.

According to Figures 2 to 4, it was confirmed that the purple grape pigment changed from purple to brown-purple as the heating temperature increased, and the beet pigment changed from red to cloudy brown. Although the red yeast pigment became lighter in color, it was confirmed to be relatively stable.

In addition, red cabbage coloring and liquid red cabbage coloring also gradually changed to light yellow as the temperature increased. Red yeast pigment, red yeast pigment, lacquer pigment, and astaxanthin pigment were relatively stable, although their colors became lighter due to heat. It was confirmed that beet pigment, purple sweet potato pigment, bokbunja pigment, and grape skin extract pigment changed significantly to light yellow or dark brown/purple as the temperature increased.

When the natural pigments were added to Macllvaine buffer solution under various pH conditions, the change in absorbance was measured in the range of 400-800 nm for each case and the maximum absorption wavelength was analyzed. As a result, red yeast pigment (490 nm), red No. 40 (460 nm), and astaxanthin pigment (450 nm) showed the maximum absorption spectrum at pH 7.0, and beet pigment showed the maximum absorption spectrum (480 nm) at pH 6.0. indicated.

<Experimental Example 2> Color of plant-based hamburger patty

When manufacturing vegetable hamburger patties, natural pigments stable to pH and heat, such as red yeast rice, beets, and astaxanthin, were selected through Experimental Example 1, and purple sweet potato and paprika pigments, which are frequently used as pigments for vegetable meat, were selected. Example 2, Example 3, Example 4, Example 5, Example 6, Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Example 5, Comparative Example 6, Comparative Example 7, Comparative Example 8, Comparative Example 9, Comparative Example 10, Comparative Example 11, Comparative Example 12, Comparative Example 22, and Comparative Example 23. The color change of the vegetable hamburger patties prepared according to Comparative Example 22 and Comparative Example 23 was photographed and confirmed with the naked eye before and after heating.

Figure 5 is a photograph of vegetable hamburger patties prepared and heated according to Examples 2 to 6, Comparative Examples 1 to 12, and Comparative Examples 22 to 23. According to this, the Hong Guk-kyun pigment is based on 100 parts by weight of the patty. The vegetable hamburger patty of Comparative Example 1 added in an amount of 0.1 part by weight or more was excessively red in color. It was confirmed that the paprika pigment (Comparative Example 5) was too yellow and was not appropriate as a meat patty color. In the case of astaxanthin pigment (Comparative Example 3), the yellow-brown color was excessively strong, and even when mixed with the red yeast pigment, it had a strong red color, making it difficult to apply the product.

Unlike when observing the pigment alone, when applied to an actual plant-based hamburger patty, it was confirmed that there was a significant difference from the original color of the original pigment. It was confirmed that the vegetable hamburger patties of Examples 1 and 3-6 had the most similar color to regular animal hamburger patties.

When manufacturing vegetable hamburger patties, it was confirmed that it is preferable to add less than 0.1 parts by weight and more than 0.005 parts by weight of Honggukgyun pigment based on 100 parts by weight of the patty. In addition, it was confirmed that even the red yeast pigment did not show too much color alone or showed a heterogeneous color of pink or red.

In summary, it can be seen that it is most desirable to use red yeast coloring mixed with beet coloring or lacing coloring.

<Experimental Example 3> Color analysis of plant-based hamburger patties

Vegetable hamburger patties prepared according to Examples 1 to 2, Comparative Example 7, Comparative Example 8, Comparative Example 13, Comparative Example 16, Comparative Example 17, Comparative Example 18, Comparative Example 19, Comparative Example 20, Comparative Example 21 was heated to obtain a vegetable hamburger patty prepared after cooking. The color change of the prepared vegetable hamburger patty was confirmed with the naked eye.

6 shows samples prepared according to Examples 1 to 2, Comparative Example 7, Comparative Example 8, Comparative Example 13, Comparative Example 16, Comparative Example 17, Comparative Example 18, Comparative Example 19, Comparative Example 20, and Comparative Example 21. This is a photo of a plant-based hamburger patty. According to Figure 6, in the case of the vegetable hamburger patties of Examples 1 and 2, the interior color of the patties appeared more clearly and the outside of the patties turned brown, confirming that they had a color most similar to that of animal hamburger patties.

<Experimental Example 4> Sensory analysis of vegetable hamburger patties

An experiment was conducted to evaluate the sensory properties of vegetable hamburger patties prepared according to Examples 1, 2, Comparative Examples 7, 8, and 16 (n=25). This experiment was confirmed by measuring the appearance, surface, and cross-section preference for vegetable hamburger patties using a 7-point scale. The exterior color and cross-section color were evaluated as just-about-right (JAR) questions. Appropriateness was assessed using the JAR scale (1 = very weak, 3 = moderate, 5 = very strong). The measurement results are shown in Table 4 below.

n=25 control group Example 1 Example 2 Comparative Example 7 Comparative Example 8 Comparative example
16 preference Exterior ^{4.64c 6.00a 6.05a 5.41b} 5.18 ^{b.c. 5.55ab} exterior 4.73 ^{b 5.91a 6.14a 5.68a 5.77a 5.68a} section ^{4.09d 5.41ab 5.68a} 4.91 ^{b.c. 4.50cd} 5.09 ^abc JAR Surface color ^{2.48C 3.18a 3.09ab 2.86b 3.32a 3.05ab} Too little 50.00% 9.09% 13.64% 45.45% 4.55% 18.18% JAR 50.00% 63.64% 63.64% 50.00% 63.64% 59.09% Too much 9.09% 27.27% 22.73% 4.55% 31.82% 22.73% Section color ^{1.73d 3.00ab} 2.77 ^{b.c. 2.55c 3.32a} 2.73 ^b.c. Too little 90.91% 18.18% 40.91% 59.09% 31.82% 50.00% JAR 9.09% 59.09% 40.91% 27.27% 13.64% 22.73% Too much 0.00% 22.73% 18.18% 13.64% 54.55% 27.27%

As shown in Table 4, as a result of the consumer survey, it was confirmed that the vegetable hamburger patties manufactured in Example 1 and Example 2 were superior to other comparison groups in terms of appearance preference, with 6.00 and 6.05 points, respectively (p<005).

In terms of surface preference, the plant-based hamburger patties with natural coloring were all higher than the control patties (p<0.05). As a result of the suitability assessment (JAR), it was confirmed that about 63% of consumers responded that the outer color of the vegetable hamburger patties prepared in Examples 1 and 2 was the most appropriate.

In the case of cross-sectional preference, the plant-based hamburger patties prepared from Examples 1, 2, and Comparative Example 16 were significantly higher than other comparison groups at levels of 5.68, 5.41, and 5.09, respectively (p<0.05), and the suitability evaluation (JAR) ) As a result, it was confirmed that about 59.1% of consumers evaluated the cross-section color of the vegetable hamburger patty prepared in Example 2 as most appropriate.

As a result of the suitability assessment (JAR) for the outer color, about 64% of consumers evaluated the color of the vegetable hamburger patties prepared in Examples 1 and 2 as the most appropriate.

In particular, as a result of the suitability assessment (JAR) for cross-section color, about 59% of consumers evaluated that the cross-section color of the vegetable hamburger patty prepared in Example 2 was most appropriate.

As a result of the consumer preference evaluation of vegetable hamburger patties with natural coloring added to 25 consumers, the appearance of the vegetable hamburger patty (0.03 parts by weight of red yeast rice, 0.6 parts by weight of beets, based on 100 parts by weight of the total composition) prepared in Example 2 ( It was confirmed that color) most closely matched consumer preferences.

<Experimental Example 5> Color evaluation of vegetable hamburger patties according to manufacturing method

Vegetable hamburger patties of Example 7 and Comparative Examples 24 to 27 were prepared according to the method of adding natural coloring, and the chromaticity (L (lightness), a (redness), b (yellowness)) for each was measured using a color difference meter. It was measured and shown in Table 4.

The vegetable hamburger patty of Example 7 was prepared by adding red yeast to water during TVP swelling and then adding beet coloring to coconut oil. The vegetable hamburger patty of Comparative Example 24 was prepared by adding red yeast and beets in powder form. Comparative Example 25 was manufactured by adding beet coloring to water to swell the TVP and then adding red yeast powder to it. Comparative Example 26 was manufactured by adding red yeast to water and swelling it with coconut when swelling the TVP. It was manufactured by adding beet coloring to oil, and Comparative Example 27 was manufactured by adding beet coloring to water to swell TVP and then adding red yeast to coconut oil.

Figure 8 is a photograph taken of the vegetable hamburger patties of Example 7 and Comparative Examples 24 to 27 before heating. 1 is the vegetable hamburger patty of Comparative Example 24, 2 is the vegetable hamburger patty of Comparative Example 25, 3 is the vegetable hamburger patty of Comparative Example 26, 4 is the vegetable hamburger patty of Comparative Example 27, and 5 is the vegetable hamburger patty of Example 7. It is a plant-based hamburger patty.

According to Figure 8, it was confirmed that the pigments of the vegetable hamburger patties of Comparative Examples 24 to 27 were all clumped together and the color was not evenly applied. In contrast, the vegetable hamburger patty of Example 7 was confirmed to have uniform pigmentation.

Therefore, as in the vegetable hamburger patty manufacturing method of Example 7, it was confirmed that the most preferable process was to hydrate TVP in water to which red yeast pigment was added and then add coconut oil to which beet powder was added.

division L a b Average±SD RSD(%) Average±SD RSD(%) Average±SD RSD(%) Surface before cooking Comparative Example 24 60.90±3.57 5.86 7.58±0.82 10.76 13.43±1.68 12.49 Comparative Example 25 52.10±3.07 5.90 9.30±0.63 6.77 12.20±1.05 8.59 Comparative Example 26 51.28±2.64 5.15 14.15±1.71 12.11 10.80±0.39 3.57 Comparative Example 27 59.72±2.77 4.63 6.74±0.50 7.38 12.10±0.67 5.51 Comparative Example 28 41.25±6.64 16.10 5.74±1.64 28.57 13.59±0.97 7.14 Comparative Example 29 49.55±6.63 13.38 6.56±1.24 18.90 14.74±1.07 7.26 Example 7 53.01±0.86 1.61 10.42±0.27 2.63 10.71±0.21 1.96 Outside after cooking Comparative Example 24 32.20±1.69 5.25 13.71±0.14 1.05 13.49±1.17 8.68 Comparative Example 25 34.67±1.26 3.63 13.06±1.50 11.50 13.53±1.63 12.04 Comparative Example 26 38.88±2.23 5.73 12.65±0.71 5.57 16.04±1.25 7.77 Comparative Example 27 34.59±2.54 7.34 12.86±0.38 2.94 13.68±1.64 12.01 Comparative Example 28 30.25±4.11 13.59 14.97±1.79 11.96 15.41±1.34 8.70 Comparative Example 29 31.41±3.89 12.38 14.89±2.42 16.25 16.42±1.87 11.39 Example 7 37.42±0.05 0.14 12.74±0.18 1.43 14.89±0.11 0.71 Cross section after cooking Comparative Example 24 51.40±0.69 1.34 11.72±1.41 12.00 12.87±0.29 2.22 Comparative Example 25 54.33±0.83 1.52 6.56±0.73 11.14 12.66±0.24 1.91 Comparative Example 26 52.92±1.95 3.68 10.55±1.32 12.55 12.96±0.50 3.89 Comparative Example 27 56.75±1.27 2.24 5.79±0.31 5.32 13.39±0.37 2.76 Comparative Example 28 56.34±6.01 10.67 12.40±2.21 17.82 14.54±1.14 7.84 Comparative Example 29 56.74±5.78 10.19 11.75±1.80 15.32 14.70±1.05 7.14 Example 7 49.90±0.07 0.13 11.86±0.17 1.47 12.14±0.09 0.71

As shown in Table 5, it can be seen that the RSD of the vegetable hamburger patty of Example 7 was stable both before and after cooking. RSD is relative standard deviation and indicates the precision of the analysis method. In summary, it was confirmed that when manufacturing vegetable hamburger patties, it is most preferable to first process red yeast rice powder in the TVP swelling step as in Example 7, and then perform secondary treatment by mixing beet coloring with coconut oil. If you process red yeast and beet or rock coloring all at once, you can see that not only the color but also the uniformity of color changes significantly, regardless of the order.

<Experimental Example 6> Color evaluation of prototype and vegetable hamburger patties

The chromaticities (L (lightness), a (redness), b (yellowness)) of the vegetable hamburger patties prepared in Example 7, the Impossible Burger patties, and the Beyond Burger patties were measured using a colorimeter and are shown in the table. It is shown in 5. A 'caramelized patty' was prepared by applying caramelized onions to the vegetable hamburger patty of Example 7, and its color was also measured.

Surface before cooking Outside after cooking Cross section after cooking L a b L a b L a b Example 7 53.01±0.86 10.42±0.27 10.71±0.42 37.42±0.05 12.74±0.18 14.89±0.11 49.90±0.07 11.86±0.17 12.14±0.09 Caramelizing Patty 32.35±2.48 9.28±0.78 12.17±1.86 26.28±3.38 7.91±1.25 9.00±1.84 49.90±0.07 11.86±0.17 12.14±0.09 Impossible Burger 54.55±1.37 16.11±2.37 16.00±0.66 39.60±2.51 12.11±1.01 19.90±0.98 40.61±1.96 8.12±3.35 19.74±2.97 Beyond Burger 41.92±0.50 14.67±0.67 8.71±0.44 27.85±1.12 10.85±1.19 9.85±0.77 35.25±1.95 19.03±1.38 11.82±0.68

According to Table 6, the outer color of the vegetable hamburger patty of Example 7 was similar to that of the Impossible Burger. In addition, it was confirmed that the vegetable hamburger patty of Example 7 coated with caramelized onions had a similar color to the Beyond Burger after cooking.

In other words, it was confirmed that the vegetable hamburger patty according to the present invention was similar in color to the previously commercialized 'Impossible Burger and Beyond Burger'. 'Impossible Burger and Beyond Burger' are plant-based hamburger patties that are very similar in taste and color to animal-based hamburger patties, and are sold worldwide. Therefore, it can be seen that the vegetable hamburger patty of the present invention also has a color very similar to that of the animal hamburger patty.

<Experimental Example 7> Sensory evaluation of plant-based hamburger patties

The sensory properties of the plant-based hamburger patties prepared in Example 7, the Impossible Burger patties, and the Beyond Burger patties were evaluated and are shown in Table 7 (n=30). This experiment was confirmed by measuring the outer and cross-sectional preferences for vegetable hamburger patties using a 9-point scale. The measurement results are shown in Table 7 below.

Before cooking After cooking exterior section exterior section Example 7 5.30± ^1.88a 5.87± ^1.46a 6.50±1.66 ^a 6.57±1.79 ^a Impossible Burger 5.60± ^1.45a 5.83± ^1.26a 5.10± ^1.46a 4.90± ^1.18a Beyond Burger 6.17± ^1.82a 5.80± ^1.77a 5.30± ^1.27a 4.87± ^1.55b

According to Table 7, looking at the results for the plant-based hamburger patties, it can be seen that there was little difference in preference for the plant-based hamburger patty of Example 7, the Impossible Burger patty, and the Beyond Burger patty before cooking (p<0.05).

On the other hand, in terms of preference after cooking, the plant-based hamburger patty of Example 7 was confirmed to have a higher preference compared to other plant-based hamburger patties.

<Experimental Example 8> Sensory evaluation of vegetable hamburger patties with added Hong Guk-Gyun pigment and lac pigment

The sensory properties of the vegetable hamburger patties prepared from Examples 8 to 11 and Comparative Examples 30 and 31 were evaluated and are shown in Table 8 (n=30). This experiment was confirmed by measuring the outer and cross-sectional preferences for vegetable hamburger patties using a 9-point scale. The measurement results are shown in Table 8 below.

Before cooking After cooking exterior section exterior section Example 8 4.59± ^1.43c 4.83± ^1.85c 6.04± ^1.40ab 5.67± ^1.49ab Example 9 5.72± ^1.67ab 5.83± ^1.28ab 6.19± ^1.78ab 5.96± ^1.79ab Example 10 5.24±1.64 ^b.c. 5.07±1.85 ^b.c. 5.63± ^1.52ab 5.63± ^1.45ab Example 11 6.21± ^1.45a 6.31± ^1.54a 6.41± ^2.02a 6.30± ^1.75a Comparative Example 30 5.52± ^2.21ab 5.48± ^2.38abc 4.67± ^2.06ab 4.63± ^2.26ab Comparative Example 31 5.17± ^1.26a 5.41± ^1.21a 4.26± ^1.81b 4.26± ^1.48b

According to Table 8, as a result of the consumer survey, the preference for the plant-based hamburger patties of Examples 8 to 11 was significantly high, and the preference for the plant-based hamburger patty of Example 11 was confirmed to be the highest.

Before cooking, the plant-based hamburger patty of Example 8 had the lowest preference, and the rest had similar preferences, but after cooking, the preference of Example 11 was confirmed to be significantly higher.

In particular, it was confirmed that when the mixing weight ratio of the red yeast pigment and the lacquer pigment was excessively high or excessively low, a problem occurred in which the redness was significantly lowered after cooking. Accordingly, it can be seen that consumers' preference also decreased significantly in Comparative Examples 30 and 31 after cooking.

Claims (8)

a) mixing vegetable tissue protein (TVP), red yeast rice powder, and distilled water to hydrate the vegetable tissue protein;
b) hydrated vegetable tissue protein prepared in step a) above; beet pigment or lac pigment; and vegetable oil; kneading and molding the mixture; and
c) heat-treating the vegetable hamburger patty composition formed in step b) to produce a vegetable hamburger patty;
In step a), 0.01 to 0.03 parts by weight of the red yeast fungus powder is mixed, based on 100 total parts of vegetable tissue protein (TVP),
In step b), based on a total of 100 parts of vegetable tissue protein (TVP), 0.2 to 0.6 parts by weight of the beet coloring or rock coloring and 5 to 15 parts by weight of vegetable oil are mixed, producing a vegetable hamburger patty. method. delete delete According to paragraph 1,
A method for producing a vegetable hamburger patty, wherein the vegetable oil is at least one selected from the group consisting of soybean oil, canola oil, coconut oil, olive oil, and palm oil. According to paragraph 1,
In step b) above,
Based on 100 parts by weight of the total vegetable tissue protein (TVP), 0.5 to 5 parts by weight of carrageenan, 0.5 to 5 parts by weight of alginic acid, 0.5 to 5 parts by weight of isolated soy protein, 0.5 to 5 parts by weight of wheat dietary fiber, and 1 to 2 parts by weight of salt. Part by weight, a method for producing a vegetable hamburger patty, characterized in that adding 0.1 to 1 part by weight of phosphate, 0.1 to 0.5 part by weight of MSG, and 0.001 to 0.005 part by weight of pepper. According to paragraph 1,
Step c) is a method of producing a vegetable hamburger patty, characterized in that heating at 100 ° C. for 5 to 10 minutes. According to paragraph 1,
After step c) above,
d) applying caramelized onions to the outer surface of the vegetable hamburger patty. A plant-based hamburger patty manufactured according to claim 1.