KR102624758B1 - Vegetable ham and method for manufacturing same - Google Patents

Abstract

The present invention relates to plant-based ham and a method for producing it. Specifically, according to one embodiment of the present invention, 10% to 30% by weight of tissue soy protein; Vegetable ham may be provided, comprising 1% to 4% by weight of the mixed preparation, and the mixed preparation includes hydroxypropyl phosphate transfer starch.

Description

Vegetable ham and method of manufacturing the same {VEGETABLE HAM AND METHOD FOR MANUFACTURING SAME}

The present invention relates to plant-based ham and a method for producing it.

Ham is a product manufactured by emulsifying raw materials finely ground into particles. The raw materials of conventional ham mainly include animal proteins, and such animal proteins include beef, pork, etc. Meanwhile, if a user consumes too much animal protein, the user is exposed to adult diseases such as increased blood cholesterol levels, arteriosclerosis, myocardial infarction, stroke, and high blood pressure.

In recent years, as users' interest in health has increased, the demand for vegetable proteins that can reduce the occurrence of adult diseases caused by excessive intake of animal proteins is increasing. Accordingly, research on plant-based ham containing plant protein has been actively conducted recently.

On the other hand, conventional plant-based ham is different from existing animal-based ham containing animal protein in appearance and flavor. For example, the color of plant-based ham is different from that of animal-based ham, and plant-based ham has a unique soybean odor unlike animal-based ham, and this soybean odor causes discomfort to consumers. As such, there is a problem in that consumers feel a sense of heterogeneity between plant-based ham and animal-based ham due to the differences in appearance and flavor between plant-based ham and animal-based ham.

One embodiment of the present invention was invented with the above background in mind, and aims to provide a plant-based ham having a similar appearance and flavor to animal-based ham.

According to one aspect of the present invention, 10% to 30% by weight of tissue soy protein; Vegetable ham may be provided, comprising 1% to 4% by weight of the mixed preparation, and the mixed preparation includes hydroxypropyl phosphate transfer starch and maltodextrin.

Additionally, 40% to 60% by weight of purified water; 10% to 25% by weight of vegetable oil; and 0.1% to 2% by weight of methylcellulose. Vegetable ham may be provided.

In addition, vegetable ham may be provided, further comprising 0.3% by weight to 1% by weight of Azipharus BF.

In addition, vegetable ham may be provided, further comprising 0.05% by weight to 0.2% by weight of red yeast pigment.

Additionally, 0.5% to 2% by weight of refined salt; And a plant-based ham may be provided, further comprising 0.5% by weight to 2% by weight of sugar.

Additionally, 0.1% to 0.5% by weight of onion powder; And vegetable ham may be provided, further comprising 0.1% by weight to 0.5% by weight of garlic powder.

Additionally, a hydration step of hydrating 10% to 30% by weight of tissue soy protein; A method for producing vegetable ham may be provided, including an emulsion production step of producing an emulsion containing methylcellulose.

In addition, in the hydration step, the tissue soy protein is hydrated by purified water having a weight of 1 to 2 times the weight of the tissue soy protein, and red yeast pigment having a weight of 0.001 to 0.003 times the purified water. Vegetable ham A method for manufacturing may be provided.

In addition, the emulsion manufacturing step includes a mixing step of mixing the methylcellulose, purified water, and vegetable oil at a mixing ratio of 1:18 to 22:9 to 13; And it further includes an emulsification step of emulsifying the methylcellulose, the purified water, and the vegetable oil using a silencer cutter driven at 1800 RPM to 3600 RPM, and the emulsification step is performed at a temperature of -10°C to 5°C for 10 minutes to 30 minutes. A method for producing plant-based ham that is carried out in minutes can be provided.

In addition, it further includes a mixing step of mixing the hydrated tissue soy protein, the prepared emulsion, and additives for 10 to 15 minutes at a temperature of 0° C. to 10° C., wherein the additives include hydroxypropyl phosphate transfer starch. A method for producing plant-based ham, comprising:

In addition, it further includes a molding step of molding the mixture of the hydrated tissue soy protein, the prepared emulsion, and the additives, and in the molding step, the mixture has a thickness of 3 mm to 10 mm and a weight of 30 g to 100 g. A method for producing vegetable ham, which is formed into an elliptical column shape, can be provided.

In addition, a method for producing vegetable ham may be provided, further comprising a heat treatment step of heating the formed mixture with steam at a temperature of 50°C to 200°C for 3 to 10 minutes.

Additionally, a cooling step of cooling the heated mixture at a temperature of 0°C to 15°C for 2 to 10 minutes; And a method for producing vegetable ham can be provided, further comprising a freezing step of freezing the cooled mixture at a temperature of -30°C to -40°C for 20 to 40 minutes.

In addition, a method for producing vegetable ham may be provided, further comprising a sterilization step of sterilizing the mixture by applying heat to the heated mixture at a temperature of 50°C to 130°C for 10 to 60 minutes.

The plant-based ham according to an embodiment of the present invention has a similar appearance and flavor to animal-based ham, and has the effect of reducing the sense of heterogeneity between plant-based ham and animal-based ham that consumers feel.

Figure 1 is a flowchart schematically showing a method for producing plant-based ham according to an embodiment of the present invention.

Hereinafter, specific embodiments for implementing the technical idea of the present invention will be described in detail with reference to the drawings.

In addition, when describing the present invention, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present invention, the detailed description will be omitted.

The terms used in this specification are merely used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.

Additionally, terms including ordinal numbers, such as first, second, etc., may be used to describe various components, but the components are not limited by these terms. These terms are used only to distinguish one component from another.

As used in the specification, the meaning of "comprising" is to specify a specific characteristic, area, integer, step, operation, element and/or component, and to specify another specific property, area, integer, step, operation, element, component and/or group. It does not exclude the existence or addition of .

Hereinafter, the specific composition of vegetable ham according to an embodiment of the present invention will be described.

Vegetable ham according to an embodiment of the present invention may contain vegetable protein. Such plant-based ham may have a similar appearance and flavor to animal-based ham. This plant-based ham contains tissue soy protein, purified water, vegetable oil, methyl cellulose, refined salt, sugar, Aziparus BF, Happy Booster, Roast Flavor Base, onion powder, garlic powder, red yeast color, Cookmate NF, and mixed preparations. It can be included.

Textured vegetable protein can be manufactured using vegetable protein as the main ingredient. Such tissue soy protein may have a structured vegetable protein shape. For example, vegetable protein may be protein extracted from wheat, soybeans, peas, etc. For example, such tissue soy protein may be tissue concentrated soy protein. Additionally, as an example, the tissue soy protein may be in a dried state. For example, the tissue soy protein may be 10% to 30% by weight. When the tissue soy protein is 5% by weight or more, the emulsion and tissue soy protein particles are uniformly combined, giving a particle feel to the tissue of the vegetable ham, and making the appearance of the vegetable ham similar to that of animal ham. In addition, when the tissue soy protein is 30% by weight or less, the texture of the plant-based ham is prevented from becoming rough and the tissue soy protein particles are prevented from protruding from the outer surface of the plant-based ham. This tissue soy protein provides a texture similar to animal protein, which has the effect of improving the palatability of vegetarian consumers who do not consume animal protein. This tissue soy protein may include a first tissue soy protein and a second tissue soy protein. The first tissue soy protein can give plant-based ham a similar appearance and texture to animal-based ham. This first tissue soy protein may have a flake shape. Additionally, the second tissue soy protein can give plant-based ham a texture similar to animal-based ham. This second tissue soy protein may have a glanule shape.

Vegetable oil may include soybean oil, canola oil, sunflower oil, grape seed oil, etc. These vegetable oils may not contain animal oils. These vegetable oils can be used to prepare emulsions. For example, the amount of vegetable oil may be 10% to 25% by weight. When the amount of vegetable oil is 8% by weight or more, the texture of vegetable ham can be prevented from becoming dry without moisture. Additionally, when the amount of vegetable oil is 15% by weight or less, separation of the vegetable oil from other components can be prevented when producing an emulsion.

Purified water may be pure water that has had all impurities contained in the water removed. This purified water can hydrate tissue soy protein in a dried state. Hydration of tissue soy protein may mean a process in which purified water permeates the tissue soy protein and the ions or molecules that make up the tissue soy protein are dissolved by water molecules. This purified water can be used to prepare emulsions. For example, such purified water may be 40% by weight to 60% by weight. In this way, when the purified water is 40% to 60% by weight, it has the effect of preventing the plant-based ham from drying out and having a dry texture and allowing the emulsion to proceed efficiently.

Methyl cellulose can enhance the preservation and regeneration status of plant-based ham. This methylcellulose can be used to prepare emulsions. For example, the amount of methylcellulose may be 0.1% by weight to 2% by weight. When the amount of methylcellulose is less than 2% by weight, the texture, binding force, elasticity, and oil and moisture retention of vegetable ham can be strengthened.

Refined salt can be produced by evaporating the concentrated salt water produced by electrodialysis of water in which crystalline salt is dissolved through an ion exchange membrane. For example, such refined salt may be 1% to 2% by weight. For example, sugar may be 0.5% to 2% by weight.

Aziphalus BF is a natural seasoning containing extracts extracted from yeast extract, seawater, sweet potatoes, corn, etc. This Azipharus BF contains 50 to 54% by weight (solid content) of yeast extract, 27 to 31% by weight of refined salt, 12 to 16% by weight of maltodextrin, and 2 to 2% by weight of D-xylose, based on 100% by weight of Azipharus BF. It may contain 6% by weight.

This Aziparus BF can give plant-based ham a flavor similar to animal-based ham. As an example, the amount of Aziphalus BF may be 0.3% to 1% by weight. When the amount of Aziphalus BF is 0.3% by weight or more, the flavor of plant-based ham has the effect of becoming similar to that of animal-based ham. In addition, when Aziphalus BF is 1% by weight or less, it has the effect of increasing the overall umami of the vegetable ham without reducing the taste of other ingredients included in the vegetable ham.

Happy Booster may be a complex seasoning food containing refined salt, hydrolyzed soy protein, and sage. These happy boosters improve the savory taste of plant-based ham and can give plant-based ham a flavor similar to animal-based ham. For example, this happy booster may be 0.5% by weight to 2% by weight.

The roast flavor base can give a roast flavor to plant-based ham, giving plant-based ham a flavor similar to animal-based ham. This roast flavor base may be a complex seasoning food containing roast flavor powder NM, Jimmy mixed base NM, waxy corn starch, sugar, refined salt, alpha fine powder, black pepper powder, dextrin, carrageenan sp-100, and guar gum. For example, this roasted flavor base may be 0.5% to 2% by weight.

Onion powder can reduce the soy smell of plant-based ham. For example, the amount of onion powder may be 0.1% to 0.5% by weight. Garlic powder can reduce the soy smell of plant-based ham. For example, the amount of garlic powder may be 0.1% to 0.5% by weight.

Red yeast pigment can give plant-based ham a color similar to animal-based ham. For example, red yeast pigment can give plant-based ham a bright red color. Additionally, as the weight percentage of red yeast pigment increases, the color given to vegetable ham may approach red. For example, this red yeast pigment may be 0.05% by weight to 0.15% by weight.

Cookmate NF can reduce the soy smell of plant-based ham by imparting charcoal and smoky aromas to plant-based ham. This Cookmate NF contains purified water, brewed soy sauce concentrate, sea salt, other fructose, alcohol, licorice concentrate, palm olein oil, d-tocopherol (mixed type), refined sugar, emulade, glucose, multi-loam powder, garlic powder, onion powder, It may be a marinade containing yeast extract, sunflower oil, xanthan gum, and sodium bicarbonate. For example, this Cookmate NF may be 0.5% by weight to 2% by weight.

Mixed preparation means mixing two or more types of food additives, or mixing or diluting one or two or more types of mixed substances with a diluent. These mixed preparations may be provided in one or more of the forms of powder, crystals, and liquid. For example, this mixed preparation may be 1% to 4% by weight. When this mixed agent is 1% to 4% by weight or less, it has the effect of preventing the plant-based ham from shrinking when it is frozen, thawed, and heat-treated. In addition, this mixed preparation gives plant-based ham a texture similar to animal-based ham and has the effect of preventing aging in users who consume plant-based ham. These mixed preparations may include hydroxypropyl phosphate starch and maltodextrin.

Hydroxypropyl distarch phosphate can increase the adhesion, viscosity, and emulsion stability of vegetable ham. This hydroxypropyl phosphate transfer starch may be included in modified starch. For example, this hydroxypropyl phosphate transfer starch may be 85% to 95% by weight based on 100% by weight of the mixed preparation.

Maltodextrin gives gloss to the exterior of plant-based ham and can increase the viscosity of plant-based ham. For example, maltodextrin may be 10% to 15% by weight based on 100% by weight of the mixed preparation.

Hereinafter, with reference to FIG. 1, a method (S10) for producing plant-based ham according to an embodiment of the present invention will be described.

The method of producing plant-based ham (S10) includes a hydration step (S100), an emulsion production step (S200), a mixing step (S300), a molding step (S400), a heat treatment step (S500), a cooling step (S600), and a freezing step ( It may include a sterilization step (S700), a sterilization step (S800), and a metal detection step (S900).

In the hydration step (S100), tissue soy protein may be hydrated. For example, in the hydration step (S100), dried tissue soy protein may be hydrated. In this hydration step (S100), the dried tissue soy protein to be hydrated may be, for example, 10% by weight to 30% by weight. Additionally, in the hydration step (S100), the tissue soy protein may be hydrated with purified water having a weight of 1 to 2 times that of the tissue soy protein. Additionally, in the hydration step (S100), tissue soy protein may be hydrated with red yeast pigment having a weight of 0.001 to 0.003 times that of purified water. For example, this hydration step (S100) may be performed at a temperature of 0°C to 15°C for 30 to 120 minutes. As the hydration step (S100) is performed at a temperature of 0°C to 15°C, the propagation of microorganisms in the tissue soy protein can be prevented.

In the emulsion production step (S300), an emulsion can be produced. Emulsion can refer to an emulsion in which droplets of one liquid are dispersed inside another liquid. This emulsion can be understood as milk, for example. These emulsions may include methylcellulose, purified water, and vegetable oil. This emulsion manufacturing step (S200) may include a mixing step (S210) and an emulsification step (S220).

In the mixing step (S210), methylcellulose, purified water, and vegetable oil can be mixed in a predetermined mixing ratio. For example, in the mixing step (S210), methylcellulose, purified water, and vegetable oil may be mixed at a mixing ratio of 1:18 to 22:9 to 13. For example, in the mixing step (S210), 0.1% to 2% by weight of methylcellulose, 30% to 40% by weight of purified water, and 10% to 25% by weight of vegetable oil may be mixed. In this way, when methylcellulose is 0.1% to 2% by weight, the texture, binding force, elasticity, and oil and water retention capacity of the mixture can be strengthened. In addition, when purified water is 30 to 40 wt%, the strength of the composition of the mixture increases and emulsification of the mixture can be smoothly achieved. Additionally, when the vegetable oil is contained in an amount of 10% to 25% by weight, oil separation in the blend can be prevented.

In the emulsification step (S220), methylcellulose, purified water, and vegetable oil can be emulsified. For example, in the emulsification step (S220), methylcellulose, purified water, and vegetable oil can be emulsified by a silencer cutter. The Silence Cutter can emulsify and cut materials through rotation. These silence cutters can cut materials in particle units through rotation. In this emulsification step (S220), for example, the silence cutter is rotated at 1800 RPM to 3600 RPM to emulsify methyl cellulose, purified water, and vegetable oil. This emulsification step (S220) may be performed for 10 to 30 minutes at a temperature of -10°C to 5°C. For example, the emulsification step (S220) may be performed until the temperature of the emulsion of methylcellulose, purified water, and vegetable oil reaches 5°C.

In the mixing step (S300), a mixture of hydrated tissue soy protein, the prepared emulsion, and additives may be provided. These additives may include refined salt, sugar, Azipalus BF, Happy Booster, Roast Flavor Base, onion powder, garlic powder, red yeast pigment, hydroxypropyl phosphate transfer starch, and maltodextrin. Additionally, in the mixing step (S300), tissue soy protein and emulsion may be mixed at a mixing ratio of 1:1.9 to 2.1. This mixing step (S300) may be performed for 10 to 15 minutes at a temperature of 0°C to 10°C.

In the molding step (S400), the mixture mixed in the mixing step (S300) can be molded. For example, in the forming step (S400), the mixture may be formed by, for example, an H molding machine. For example, the mixture formed in this molding step (S400) may be molded into an elliptical column shape with a thickness of 3 mm to 10 mm and a weight of 30 g to 100 g.

In the heat treatment step (S500), the molded mixture may be heated. In this heat treatment step (S500), for example, the mixture may be heated with steam by a steam oven. For example, this heat treatment step (S500) may be performed at a temperature of 50°C to 200°C for 3 to 10 minutes. For example, the heat treatment step (S500) may be performed until the temperature of the center of the mixture reaches 70°C to 90°C.

In the cooling step (S600), the mixture heated in the heat treatment step (S500) may be cooled. For example, this cooling step (S600) may be performed for 2 to 10 minutes at a temperature of 0°C to 15°C.

In the freezing step (S700), the mixture cooled in the cooling step (S600) may be frozen. In this freezing step (S700), for example, the mixture may be frozen at a temperature of -30°C to -40°C for 20 to 40 minutes. In this freezing step (S700), for example, the mixture may be frozen through an alcohol chiller or quick freezer.

In the sterilization step (S800), the mixture heated in the heat treatment step (S500) may be heated to sterilize. In this sterilization step (S800), the mixture may be heated at a temperature of 50°C to 130°C for 10 to 60 minutes.

For example, this sterilization step (S800) may be performed after the cooling step (S600) when the freezing step (S700) is not performed. As another example, the freezing step (S700) may be performed after the cooling step (S600) when the sterilizing step (S800) is not performed. As another example, both the freezing step (S700) and the sterilizing step (S800) may be performed.

In the metal detection step (S900), it can be detected whether metal is contained within the frozen or sterilized mixture. The mixture in which no metal is detected in this metal detection step (S900) may be stored in refrigeration or frozen. Plant-based ham can be manufactured according to the method for manufacturing plant-based ham (S10) as described above.

Although embodiments of the present invention have been described above as specific embodiments, this is merely an example, and the present invention is not limited thereto, and should be construed as having the widest scope following the technical idea disclosed in this specification. A person skilled in the art may implement a pattern of a shape not specified by combining/substituting the disclosed embodiments, but this also does not depart from the scope of the present invention. In addition, a person skilled in the art can easily change or modify the embodiments disclosed based on the present specification, and it is clear that such changes or modifications also fall within the scope of the present invention.

Claims (14)

10% to 30% by weight of tissue soy protein; and
Contains 1% to 4% by weight of mixed preparation,
The mixed preparation contains hydroxypropyl phosphate transfer starch,
Plant-based ham. According to claim 1,
40% to 60% by weight of purified water;
10% to 25% by weight of vegetable oil; and
Containing 0.1% to 2% by weight of methylcellulose,
Plant-based ham. According to claim 1,
Further comprising 0.3% to 1% by weight of Azipharus BF,
Plant-based ham. According to claim 1,
Further comprising 0.05% to 0.2% by weight of red yeast pigment,
Plant-based ham. According to claim 1,
0.5% to 2% by weight of refined salt; and
Further comprising 0.5% to 2% by weight of sugar,
Plant-based ham. According to claim 1,
0.1% to 0.5% by weight of onion powder; and
Further comprising 0.1% to 0.5% by weight of garlic powder,
Plant-based ham. A hydration step of hydrating 10% to 30% by weight of tissue soy protein;
Including an emulsion preparation step of preparing an emulsion containing methylcellulose,
How to make plant-based ham. According to claim 7,
In the hydration step,
The tissue soy protein is hydrated by purified water having a weight of 1 to 2 times the weight of the tissue soy protein, and red yeast pigment having a weight of 0.001 to 0.003 times the purified water,
How to make plant-based ham. According to claim 7,
The emulsion manufacturing step is,
A mixing step of mixing the methylcellulose, purified water, and vegetable oil at a mixing ratio of 1:18 to 22:9 to 13; and
It further includes an emulsification step of emulsifying the methylcellulose, the purified water, and the vegetable oil using a silence cutter driven at 1800 RPM to 3600 RPM,
The emulsification step is performed for 10 to 30 minutes at a temperature of -10°C to 5°C.
How to make plant-based ham. According to clause 9,
It further comprises a mixing step of mixing the hydrated tissue soy protein, the prepared emulsion, and additives for 10 to 15 minutes at a temperature of 0°C to 10°C,
The additives are:
Containing hydroxypropyl phosphate starch,
How to make plant-based ham. According to claim 10,
Further comprising a molding step of molding a mixture of the hydrated tissue soy protein, the prepared emulsion, and the additives,
In the forming step,
The mixture is molded into an elliptical column shape with a thickness of 3 mm to 10 mm and a weight of 30 g to 100 g.
How to make plant-based ham. According to claim 11,
Further comprising a heat treatment step of heating the molded mixture with steam at a temperature of 50°C to 200°C for 3 to 10 minutes,
How to make plant-based ham. According to claim 12,
A cooling step of cooling the heated mixture at a temperature of 0°C to 15°C for 2 to 10 minutes; and
Further comprising a freezing step of freezing the cooled mixture at a temperature of -30°C to -40°C for 20 to 40 minutes,
How to make plant-based ham. According to claim 12,
Further comprising a sterilization step of sterilizing the mixture by applying heat to the heated mixture at a temperature of 50°C to 130°C for 10 to 60 minutes,
How to make plant-based ham.

Images