KR102665234B1 - Texturized vegetable protein and method for manufacturing same - Google Patents

Abstract

The present invention relates to artificial meat and a method for producing the same. Specifically, according to one embodiment of the present invention, providing a mixture comprising 20 to 25 parts by weight of gluten, 10 to 13 parts by weight of soy protein isolate, and 50 to 60 parts by weight of purified water; An extrusion step of extruding the mixture; and a heat treatment step of applying heat to the mixture. A method for manufacturing artificial meat may be provided.

Description

Artificial meat and its manufacturing method {TEXTURIZED VEGETABLE PROTEIN AND METHOD FOR MANUFACTURING SAME}

The present invention relates to artificial meat and a method for manufacturing the same.

Among vegetable proteins, soybeans are an inexpensive and high-quality protein source. They lower blood cholesterol levels, which are the causes of various adult diseases that can occur due to excessive consumption of animal protein, and prevent arteriosclerosis, myocardial infarction, stroke, and high blood pressure, as well as diabetes and liver disease. Its nutritional value and importance of bioactive substances are recognized as it has excellent effects on the body.

In addition, soybeans are also used as a material for fermented products, sprouted products, and other processed foods. When manufacturing meat products, they improve functional properties such as water holding capacity, emulsification stability, binding force, texture, appearance, and nutritional value, and reduce costs by improving yield when heated. Considering these factors, various vegetable proteins are used as alternative raw materials instead of animal proteins.

Soybeans are used in the manufacture of artificial meat products. In the past, artificial meat products mainly used defatted soybean powder to replace the meat part of food ingredients, but the texture was unstable, making it difficult to maintain stable quality. On the other hand, isolated soy protein is a vegetable protein source that separates only the protein from soybeans and removes carbohydrates and fat, and is widely used in health supplements, diet foods, hospital patient food, and baby food.

However, foods containing conventional soy protein isolate have a unique soy odor and are not similar to existing animal proteins and texture, so consumers who consume foods containing isolated soy protein have been feeling uncomfortable.

One embodiment of the present invention was invented with the above background in mind, and provides artificial meat having a chewy and elastic texture similar to that of animal protein by extrusion molding a mixture containing isolated soy protein and a method for producing the same. We would like to provide

In addition, an embodiment of the present invention seeks to provide artificial meat that can strengthen vegetable fat by including almond powder and achieve a color similar to animal protein by using cocoa powder, and a method of manufacturing the same.

In addition, an embodiment of the present invention seeks to provide artificial meat and a manufacturing method thereof that can reduce the discomfort felt by consumers due to the soy smell from artificial meat.

According to one aspect of the present invention, providing a mixture comprising 20 to 25 parts by weight of gluten, 10 to 13 parts by weight of soy protein isolate, and 50 to 60 parts by weight of purified water; An extrusion step of extruding the mixture; and a heat treatment step of applying heat to the mixture. A method for manufacturing artificial meat may be provided.

In addition, the mixture may further include 3 to 4 parts by weight of almond powder, 3 to 5 parts by weight of roasted soybean powder, and 0.3 to 0.5 parts by weight of cocoa powder.

In addition, the mixture may further include 0.5 to 0.7 parts by weight of sodium bicarbonate and 0.2 to 0.4 parts by weight of nucleic acid.

In addition, the extrusion step may include extruding the mixture at a temperature of 20°C to 80°C for 2 to 10 minutes.

In addition, the extrusion step may provide a method of producing artificial meat in which the mixture is extruded at a pressure of 0.1 atm to 10 atm.

In addition, the heat treatment step includes: an oven heat treatment step of applying heat to the dowel while rotating the dowel in which the mixture is accommodated through an oven; And a charcoal heat treatment step of applying heat to the dowel container while rotating the dowel container containing the mixture through charcoal fire, wherein the charcoal heat treatment step is performed after the oven heat treatment step. A method for producing artificial meat can be provided. .

In addition, the oven heat treatment step heat-treats the mixture at a temperature of 250°C to 290°C for 5 to 7 minutes, and the charcoal heat treatment step heats the mixture at a temperature of 350°C to 380°C for 5 to 7 minutes. A method for manufacturing artificial meat, which involves heat treatment during a heat treatment process, may be provided.

Additionally, a freezing step of freezing the mixture extruded in the extrusion step at a temperature of -35°C to -18°C for 12 to 24 hours; And a slicing step of slicing the mixture frozen in the freezing step to a thickness of 1 mm to 5 mm may be provided.

In addition, a method for producing artificial meat may be provided, further comprising a frying step of frying the sliced mixture in the slicing step at a temperature of 120°C to 160°C for 3 to 10 minutes.

In addition, a deoiling step of deoiling the mixture roasted in the frying step for 3 to 10 minutes; And further comprising a marinating step of marinating the mixture deoiled in the deoiling step in a marinade containing a seasoning composition and oil, wherein the seasoning composition includes one or more of soy sauce and red pepper paste, and the oil includes vegetable oil. A method of producing artificial meat may be provided.

Additionally, in the marination step, the marinade may be provided by mixing 50 to 70 parts by weight of the seasoning and 30 to 50 parts by weight of the oil based on 100 parts by weight of the marinade.

Additionally, artificial meat containing 20 to 25 parts by weight of gluten, 10 to 13 parts by weight of soy protein isolate, and 50 to 60 parts by weight of purified water may be provided.

Additionally, artificial meat may be provided, further comprising 3 to 4 parts by weight of almond powder, 3 to 5 parts by weight of roasted soybean powder, and 0.3 to 0.5 parts by weight of cocoa powder.

Additionally, artificial meat may be provided, further comprising 0.5 to 0.7 parts by weight of sodium bicarbonate and 0.2 to 0.4 parts by weight of nucleic acid.

In one embodiment of the present invention, a mixture containing isolated soy protein is extruded, resulting in a chewy and elastic texture similar to that of animal protein.

In addition, one embodiment of the present invention has the effect of strengthening vegetable fat through almond powder and achieving a color similar to animal protein through cocoa powder.

In addition, one embodiment of the present invention has the effect of reducing the discomfort felt by consumers due to the soy smell from artificial meat.

1 is a flowchart schematically showing a method for manufacturing artificial meat 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.

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 .

Below, artificial meat according to an embodiment of the present invention will be described.

Artificial meat has a texture and flavor similar to animal protein and may contain vegetable protein. Such artificial meat can be manufactured according to the artificial meat manufacturing method (S10), which will be described later.

Meanwhile, artificial meat may contain gluten, isolated soy protein, purified water, almond powder, roasted soybean powder, cocoa powder, refined salt, nucleic acid, and sodium bicarbonate. For example, artificial meat contains 20 to 25 parts by weight of gluten, 10 to 13 parts by weight of soy protein isolate, 50 to 60 parts by weight of purified water, 3 to 4 parts by weight of almond powder, 3 to 5 parts by weight of roasted soybean powder, and 0.3 to 0.3 to 100 parts by weight of cocoa powder. It may include 0.5 parts by weight, 0.5 to 0.7 parts by weight of sodium bicarbonate, and 0.2 to 0.4 parts by weight of nucleic acid.

Gluten is a sticky mass obtained by kneading flour with a small amount of water and removing starch. This gluten can play a role in providing elasticity to the texture of artificial meat. Gluten may be 20 to 25 parts by weight based on 100 parts by weight of artificial meat. If the amount of gluten is less than 20 parts by weight based on 100 parts by weight of artificial meat, the elasticity of the artificial meat may be lowered, and if it is more than 25 parts by weight, the texture of the artificial meat may become tough like raw rubber.

Isolated Soy Protein (ISP) is a high protein ingredient with a protein content of over 90% and can be included in artificial meat to enhance the nutrition of artificial meat. Additionally, isolated soy protein can provide chewiness to the texture of artificial meat. Isolated soy protein may be 10 to 13 parts by weight based on 100 parts by weight of artificial meat.

Purified water may be water from which all impurities contained in water have been removed. In general, artificial meat is manufactured through a dry process that is carried out while the artificial meat contains about 10 parts by weight of purified water. On the other hand, the artificial meat of the present invention can be manufactured through a wet process conducted while the artificial meat contains 50 to 60 parts by weight of purified water. Artificial meat manufactured through this wet process can be given a chewier and more elastic texture than artificial meat manufactured through a dry process. In addition, artificial meat manufactured through this wet process is not oxidized during the extrusion of the mixture, so it generates less soybean odor and can have a higher water holding capacity than artificial meat manufactured through a dry process. Here, water holding capacity refers to the power of food to retain moisture. Purified water may be 50 to 60 parts by weight based on 100 parts by weight of artificial meat. For example, if purified water is less than 50 parts by weight, the lumpiness, flexibility and elasticity of artificial meat may decrease, and those who consume such artificial meat are likely to feel a dull aftertaste. As another example, if the amount of purified water exceeds 60 parts by weight, the elasticity of artificial meat may decrease, and the unique chewiness of artificial meat may be weakened, which is a problem.

Almond powder contains a large amount of vitamin E, and vitamin E can protect cell tissue from free radicals generated by ultraviolet rays or pollutants. This almond powder can enhance the vegetable fat in artificial meat. For example, in almond powder, vegetable fat accounts for about 50 parts by weight based on 100 parts by weight of almond powder, so the vegetable fat of artificial meat can be strengthened. Almond powder may be 3 to 4 parts by weight based on 100 parts by weight of artificial meat.

Roasted soybean powder may be a powder made by grinding roasted soybeans. Examples of beans in this roasted soybean powder include soybeans, yellow beans, white beans, soybeans, kidney beans, etc., but are not limited thereto. The amount of roasted soybean powder may be 3 to 5 parts by weight based on 100 parts by weight of artificial meat.

Cocoa powder can give artificial meat a color similar to animal protein, that is, meat, and can add flavor. The amount of cocoa powder may be 0.3 to 0.5 parts by weight based on 100 parts by weight of artificial meat.

Refined salt is edible salt that has had impurities removed from sea salt. Refined salt may be 0.3 to 0.5 parts by weight based on 100 parts by weight of artificial meat.

Nucleic acid can improve the flavor of artificial meat. Specifically, when mixed with amino acid-based seasoning, the effect of improving umami can be amplified. For example, when mixing nucleic acids and amino acids, the bitter taste derived from a single amino acid can be minimized. The nucleic acid may be present in an amount of 0.2 to 0.4 parts by weight based on 100 parts by weight of artificial meat.

Sodium bicarbonate (NaHCO3) can expand artificial meat. Through this sodium bicarbonate, the artificial meat expands during the frying step, which will be described later, and then the expansion subsides when the frying step is completed, which can cause wrinkles in the artificial meat. This sodium bicarbonate has the effect of making the wrinkles on artificial meat look similar to meat containing animal protein. Sodium bicarbonate may be 0.5 to 0.7 parts by weight based on 100 parts by weight of artificial meat.

Hereinafter, with reference to FIG. 1, a method (S10) for manufacturing artificial meat according to an embodiment of the present invention will be described.

The artificial meat manufacturing method (S10) may be a method in which artificial meat is manufactured from a mixture of various ingredients. This artificial meat manufacturing method (S10) includes a mixture providing step (S100), an extrusion step (S200), a freezing step (S300), a slicing step (S400), a frying step (S500), a deoiling step (S600), and a marinating step ( S700), and may include a heat treatment step (S800).

In the mixture providing step (S100), a mixture containing 20 to 25 parts by weight of gluten, 10 to 13 parts by weight of isolated soy protein, and 50 to 60 parts by weight of purified water may be provided.

Meanwhile, the mixture includes 3 to 4 parts by weight of almond powder, 3 to 5 parts by weight of roasted soybean powder, 0.3 to 0.5 parts by weight of cocoa powder, 0.3 to 0.5 parts by weight of refined salt, 0.2 to 0.4 parts by weight of nucleic acid, and 0.5 to 0.7 parts by weight of sodium bicarbonate. It can include more wealth.

In the extrusion step (S200), the mixture provided in the mixture providing step (S100) may be extruded. As the mixture is extruded in the extrusion step (S200), the extruded mixture may have a texture similar to meat. In this extrusion step (S200), the mixture may be extruded for 2 to 10 minutes at a temperature of 20°C to 80°C. Specifically, in the extrusion step (S200), the mixture may be subjected to non-gelatinized extrusion molding at a low temperature of 20°C to 80°C. In non-gelatinized extrusion, artificial meat is extruded without gelatinizing because it does not expand due to heat and moisture. Meanwhile, in the extrusion step (S200), the mixture may be extruded at a pressure of 0.1 atm to 10 atm.

In the freezing step (S300), the mixture may be frozen. Specifically, in the freezing step (S300), the extruded mixture may be frozen for 12 to 24 hours at a temperature of -35°C or more and -18°C or less.

In the slicing step (S400), the mixture may be sliced into thin slices. Specifically, in the slicing step (S400), the frozen mixture may be sliced to a thickness of 1 mm to 5 mm. For example, in the slicing step (S400), the slices may be sliced using one or more of a meat slicer, a high-speed slicer, and a Weber slicer.

In the stir-fry step (S500), the mixture may be stir-fried. For example, in the frying step (S500), the sliced mixture may be fried with oil. Specifically, in the frying step (S500), the sliced mixture may be roasted at a temperature of 120°C to 160°C for 3 to 10 minutes.

In the deoiling step (S600), the mixture may be deoiled. Specifically, in the deoiling step (S600), the roasted mixture may be deoiled in a deoiler for 3 to 10 minutes. Through this deoiling step (S600), a significant amount of oil is removed, and artificial meat with a light taste can be produced.

In the marinating step (S700), the mixture deoiled in the deoiling step (S600) may be marinated together with a seasoning composition and a marinade containing oil. For example, the meaning of marinating in this specification can be understood as marinating meat or fish in a marinade so that the marinade penetrates well into the meat or fish. Additionally, the marinade may be a mixture of 50 to 70 parts by weight of seasoning composition and 30 to 50 parts by weight of oil based on 100 parts by weight of the marinade. For example, the seasoning composition may include one or more of soy sauce and red pepper paste, but is not limited to these examples. Additionally, the oil may be, for example, vegetable oil. As a more specific example, the vegetable oil may include soybean oil, canola oil, and sunflower oil, but is not limited to these examples.

In this marination step (S700), the deoiled mixture and a marinade mixed with 50 to 70 parts by weight of seasoning composition and 30 to 50 parts by weight of oil based on 100 parts by weight of the marinade may be mixed together and then marinated. Through this marination step (S700), the seasoning can be evenly applied to the mixture.

In the heat treatment step (S800), the mixture may be heat treated. Specifically, in the heat treatment step (S830), heat may be applied to the mixture marinated with the seasoning composition and oil in the marination step (S700). When the marinated mixture is heat-treated while in contact with sugar contained in soy sauce or red pepper paste contained in the seasoning composition, a Maillard reaction may occur. In this specification, the meaning of Maillard reaction occurring can be understood as a reaction between sugar and protein that occurs at high temperature. This heat treatment step (S800) may include an oven heat treatment step (S810) and a charcoal heat treatment step (S820).

In the oven heat treatment step (S810), while the dowel containing the mixture rotates, heat may be applied to the dowel through the oven. For example, in the oven heat treatment step (S800), heat may be applied to the mixture by heat treating the mixture while a rotating dowel passes through a direct-fired oven line. In the oven heat treatment step (S810), the mixture may be heat treated at a temperature of 250°C to 290°C for 5 to 7 minutes.

In the charcoal heat treatment step (S820), while the dowel containing the mixture rotates, heat may be applied to the dowel through charcoal fire. For example, in the charcoal heat treatment step (S820), the mixture is heat treated as the rotating dowel passes through a direct fire charcoal line, and heat may be applied to the mixture. In the charcoal heat treatment step (S820), the mixture may be heat treated at a temperature of 350°C to 380°C for 5 to 7 minutes. This charcoal heat treatment step (S820) may be performed after the oven heat treatment step (S810).

Hereinafter, the effects of the artificial meat manufacturing method (S10) having the above-described configuration will be described.

In the extrusion step (S200) included in the artificial meat manufacturing method (S10), the artificial meat produced by wet extrusion molding the mixture has the effect of providing a texture similar to animal protein.

Additionally, in the marination step (S700), the mixture is marinated with 00 and oil, which has the effect of spreading the seasoning evenly throughout the mixture.

Additionally, in the charcoal heat treatment step (S800), as the mixture is baked over direct charcoal fire, the charcoal scent is applied to the mixture, which has the effect of blocking the soybean smell.

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 (15)

Providing a mixture comprising 20 to 25 parts by weight of gluten, 10 to 13 parts by weight of soy protein isolate, and 50 to 60 parts by weight of purified water;
An extrusion step of extruding the mixture; and
Comprising a heat treatment step of applying heat to the extruded mixture,
The extrusion step is performed by extruding the mixture for 2 to 10 minutes at a temperature of 20°C to 80°C and a pressure of 0.1 atm to 10 atm to prevent the mixture from expanding due to heat and moisture and gelatinizing the mixture. gelatinized extrusion,
Method of manufacturing artificial meat. According to claim 1,
The mixture is,
Further comprising 3 to 4 parts by weight of almond powder, 3 to 5 parts by weight of roasted soybean powder, and 0.3 to 0.5 parts by weight of cocoa powder,
Artificial meat production method. According to claim 2,
The mixture further comprises 0.5 to 0.7 parts by weight of sodium bicarbonate and 0.2 to 0.4 parts by weight of nucleic acid,
Artificial meat production method. delete delete According to claim 1,
The heat treatment step is,
An oven heat treatment step of applying heat to the dowel while rotating the dowel containing the mixture through an oven; and
It includes a charcoal heat treatment step of applying heat to the dowel while rotating the dowel containing the mixture through charcoal fire,
The charcoal heat treatment step is performed after the oven heat treatment step,
Method of manufacturing artificial meat. According to claim 6,
In the oven heat treatment step, the mixture is heat treated at a temperature of 250°C to 290°C for 5 to 7 minutes,
The charcoal heat treatment step involves heat treating the mixture at a temperature of 350°C to 380°C for 5 to 7 minutes.
Artificial meat production method. According to claim 1,
A freezing step of freezing the mixture extruded in the extrusion step at a temperature of -35°C to -18°C for 12 to 24 hours; and
Further comprising a slicing step of slicing the mixture frozen in the freezing step to a thickness of 1 mm to 5 mm,
Artificial meat production method. According to claim 8,
Further comprising a frying step of frying the mixture sliced in the slicing step at a temperature of 120°C to 160°C for 3 to 10 minutes,
Artificial meat production method. According to clause 9,
A deoiling step of deoiling the mixture roasted in the frying step for 3 to 10 minutes; and
It further includes a marination step of marinating the mixture deoiled in the deoiling step in a marinade containing a seasoning composition and oil,
The seasoning composition includes one or more of soy sauce and red pepper paste,
The oil includes vegetable oil,
Method of manufacturing artificial meat. According to claim 10,
In the marination step,
The marinade is a mixture of 50 to 70 parts by weight of the seasoning composition and 30 to 50 parts by weight of the oil based on 100 parts by weight of the marinade,
Method of manufacturing artificial meat. Produced by the production method according to any one of claims 1 to 3 and 6 to 11,
Artificial meat. It contains a mixture containing 20 to 25 parts by weight of gluten, 10 to 13 parts by weight of soy protein isolate, and 50 to 60 parts by weight of purified water,
Manufactured by extrusion molding the mixture at a temperature of 20°C to 80°C and a pressure of 0.1 atm to 10 atm for 2 to 10 minutes, thereby non-gelatinizing the mixture so that it does not expand due to heat and moisture. felled,
Artificial meat. According to claim 13,
The mixture further includes 3 to 4 parts by weight of almond powder, 3 to 5 parts by weight of roasted soybean powder, and 0.3 to 0.5 parts by weight of cocoa powder.
Artificial meat. According to claim 14,
The mixture further comprises 0.5 to 0.7 parts by weight of sodium bicarbonate and 0.2 to 0.4 parts by weight of nucleic acid.
Artificial meat.

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