KR20140143315A - Methods of manufacturing meat analogue by mixed treatments of proteases and Soy Bulgogi using thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing meat analogue including soybean proteins treated by a mixed enzyme and to a composition for soybean bulgogi (Korean barbequed beef) using the same, and more specifically, to a method for manufacturing meat analogue by using a hydrolysate of soybean proteins with improved functional properties made by mixing protease into soybean proteins, and to a composition for soybean bulgogi including the meat analogue. As protease is mixed into soybean proteins, the present invention makes soybean bulgogi chewy and soft and possess a pleasant flavor, thereby having high industrial applicability in food fields.

Description

[0001] The present invention relates to a method for producing vegetable meat containing soybean protein treated with mixed protease, and to a method for producing soybean bulgogi using the same,

The present invention relates to a method for producing vegetable meat containing soybean protein treated with mixed protease, and a composition for soybean bulg meat using the same, and more particularly, to a soybean protein having a functional property and quality A method for producing vegetable meat with improved soybean protein hydrolyzate, and a composition for bean bulgog containing vegetable meat.

The meat analogue (meat analogue or meat alternative) can be divided into powder, granule, solid, paste type according to the characteristics, and it can be classified into the form of expanded protein (or extruded protein) Can be divided. Such vegetable protein-made vegetable meat has a similar structure to meat, has an advantage of easily absorbing moisture, and is able to ingest protein without cholesterol, thereby being excellent in nutritional value. Vegetable meat is made from protein extracted from wheat and soybeans, which can eliminate various disadvantages of animal meat and enjoy meat flavor.

Congo is a vegetable soybean which has similar texture and taste to meat using protein soybean protein which is a protein derived from soybean. Soy protein contains abundant necessary amino acids, prevents cholesterol lowering effect, anti-cancer effect and osteoporosis and is used as a substitute food of animal protein because it is cheaper than animal protein. Vegetable meat has a good nutritional advantage over animal meat. It does not contain animal fat and does not consume cholesterol or saturated fatty acids, which helps prevent cardiovascular and lifestyle-related diseases. In addition, the digestive time of the vegetable meat is shorter than that of the carnivorous food, so it is less burden on the stomach and intestines. Thus, Congo is a vegetable protein that is suitable for women who control weight, digestion-deprived elderly, and children with mild abilities.

When manufacturing meat products, water holding capacity, holding force, texture, and appearance have important functional properties. Soy protein, however, has received considerable attention as an alternative to expensive animal proteins due to its superior nutritional value and abundant utilization (a byproduct of maintenance processing), but its wide application to a variety of foods has been limited due to its poor functional properties. Therefore, various attempts have been made in order to exhibit the desirable functional characteristics when soybean protein is used in foods, and a modification method using protein hydrolytic enzymes which can be used at low concentration and does not need to be removed due to its safety is widely used .

However, existing methods of treating proteolytic enzymes have limitations in improving the functional and quality characteristics of soybean meat, and a more effective method of treating proteolytic enzymes that overcome these limitations is required.

Beuchat LB. 1977. Functional and electrophoresis characteristics of succinylated peanut flour protein. J. Agri. Food Chem. 25 (2): 258-261 Bourne MC. 1978. Texture profile analysis. Food Technology 7: 62-66 Choi YJ, Hur SG, Choi BD, Konno KN, Park JW. 2009. Enzymatic hydrolysis of recovered protein from frozen small croaker and functional properties of its hydrolysates. Journal of Food science 74 (1): 17-24 Cho JH. 2012. Preparation and characteristics of soybean meats prepared by different soybean cultivars. MS thesis. Kyoungpook National University. pp 3-4 Fukushima D. 1991. Recent progress of soybean protein food chemistry. technology, and nutrition. Food Rev. Int. 7: 323-351 Han CD. 2003. Sanitary and quality improvement of bulgogi sauce and bulgogi by gamma irradiation. MS thesis. Seoul National University of Technology. pp 18 Kim, SY, Park SW, Rhee KC. 1992. Textural properties of cheese analogs containing proteolytic enzyme modified soy protein isolate. J. Am. Oil Chem. Soc. 69: 755-759 Kim YH, Kim SD, Hong EH, Kim KH. 1994. Processing characterisitcs of soybean genotypes lacking lipoxygenase. Korean Crop Sci. 39: 171-174 Laemmli U. 1970. Cleavage of structural proteins during the assembly of the bacteriophage T4. Nature 227: 680-685 Lowry OH, Rosbrough NJ, Farr AL, Randall KJ. 1951. Protein measurement with the folin-phenol reagent. J. Biol. Chem. 193: 265-275 Lee MK, Lee SY. 2009. The quality characteristics of soy wan-jas made with different proteolytic enzyme treated textured soy proteins. J. Korean Soc. Appl, Biol. Chem. 52 (6): 708-715  Ha SS. 2013. Functional properties and quality characteristics of soy. Bulgogi by mixed treatments of proteolytic enzymes. Chung-Ang University  Lee HS, Eom KY, Choi HS, Kim DH, Yoo SH, Kim WJ. 2006. Functional properties of germinated whole soy flour. Korean J. Food Sci. TECHNOL. 38 (4): 483-487  Mishra S, Monro J. 2012. Kiwifruit remnants from digestion in vitro have functional attributes of potential importance to health. Food Chem. 135 2188-2194  Weber K and Osborn M. 1969. The reliability of molecular weight determinations by dodecyl sulfate-polyacrylamide gel electrophoresis. J. Biol. Chem. 244: 4406  Yang ST. 2008. Changes in color and texture of dried squid according to moisture content and packaging method of the product during cold storage. Journal of Research Institute of Engineering & Technology. 15: 7-16

The inventors of the present invention have conducted research to develop a method for improving the functional properties and quality properties of soybean meat, and have found that the vegetable meat containing soybean protein treated with the mixed enzyme of the present invention has improved hydrolysis and maintenance- At the same time, it gave soft texture and improved flavor. In addition, the present inventors have completed the present invention by confirming that the texture and sensory characteristics of bean bulgogi are improved to replace meat materials.

Accordingly, an object of the present invention is to provide a method for producing soybean protein comprising the steps of (a) treating soy protein with a primary protein hydrolyzing enzyme endopeptidase, (b) A step of obtaining soybean protein hydrolyzate by treating the endopeptidase and exopeptidase complex active enzyme; And (c) shaping the soy protein hydrolyzate of step (b) to produce vegetable meat.

Another object of the present invention is to provide a composition for beef bulgogi comprising vegetable meat, bulgogi seasoning, edible oil and vegetable produced according to the above-described method.

(A) treating the soy protein with a first protein hydrolyzing enzyme endopeptidase, (b) adding a second protein hydrolyzing enzyme to the enzyme-treated product of step (a) A step of obtaining soybean protein hydrolyzate by treating an endopeptidase and an exopeptidase complex active enzyme; And (c) shaping the soy protein hydrolyzate of step (b) to produce vegetable meat.

In order to accomplish another object of the present invention, there is provided a composition for beef bulgogi comprising vegetable meat, bulgogi seasoning, edible oil, and vegetable produced according to the above-described method.

Hereinafter, the present invention will be described in detail.

The present invention

(a) treating the soy protein with a primary protease, endopeptidase;

(b) treating the enzyme-treated product of step (a) with a second protein hydrolyzing enzyme endopeptidase and exopeptidase complex active enzyme to obtain a soy protein hydrolyzate; And

(c) shaping the soybean protein hydrolyzate of step (b) to produce vegetable meat.

Hereinafter, the above manufacturing method will be described step by step.

(a) Soy protein  A primary protein hydrolyzing enzyme Endopeptidase  Processing;

The soybean protein of the present invention means a protein component isolated from soybean. The method of isolating soybean protein from the soybean of the present invention can be carried out by a known method for separating soybean protein. For example, a method of separating soybean protein, . In case of using isoelectric point precipitation, soybean protein is extracted by adjusting pH to 6.8 ~ 11 by adding water to soybean, adding acid such as hydrochloric acid or sulfuric acid to the supernatant obtained by centrifugation or the like to adjust pH to isoelectric point 4.5) to precipitate the soybean protein, and then discarding the precipitated filtrate through centrifugation or the like to recover the separated protein precipitate.

The soybean means fruit from an annual plant of a dicotyledonous plant rosemary bean, and any bean that is used for food is possible. For example, soybean, mung bean, brackish, frostbite, bean curd, soybean, pea, kidney bean, black bean, fermented bean, chengdu and red bean.

Protein hydrolases are collectively referred to as enzymes that hydrolyze peptide bonds. The protein hydrolyzing enzyme that acts on the low molecular weight peptide is called peptidase and is called an endopeptidase which exopeptidease exopeptidase which acts on peptide bond at the N-terminus or the vicinity thereof or peptide bond at the C- (endopeptidase). The exopeptidase is divided into an amino-peptide end-hydrolyzing enzyme acting on the amino terminus and a carboxypeptide end-hydrolyzing enzyme acting on the carboxy terminus. The endopeptidase is divided into serine peptide internal hydrolase, Degrading enzyme, an asparagine peptide internal hydrolase, and a metallopeptide internal hydrolase.

The protein hydrolyzing enzyme of the present invention preferably means an enzyme which hydrolyzes a protein of a food material.

The endopeptidase of the present invention is an enzyme that acts on a peptide bond in a peptide chain to generate an acyl enzyme intermediate, which is a nucleophilic attack of water to hydrolyze a peptide bond such as a protein as a result, preferably Alcalase, Protamex, Neutrase and Esperase, and more preferably Protamex.

The time of the enzyme treatment in the step of treating the soybean protein of the present invention with the protein hydrolyzing enzyme is not particularly limited. The enzyme treatment time is preferably 10 to 30 minutes, more preferably 20 minutes.

The temperature of the enzyme treatment in the step of treating the soybean protein of the present invention with the protein hydrolyzing enzyme is not particularly limited. The enzyme treatment temperature is preferably 40 to 60 占 폚, and most preferably 50 占 폚.

The concentration of the enzyme in the proteolytic enzyme treatment of the present invention is not particularly limited. The endopeptidase concentration is preferably 0.1 to 1% (w / v), more preferably 0.2 to 0.4% (w / v).

(b) repeating steps (a) and Enzyme treated water  A secondary protein hydrolyzing enzyme Endopeptidase ( endopeptidase ) And exopeptidase ( exopeptidase ) Complex active enzyme Soy protein The hydrolyzate  ; And

The endopeptidase and exopeptidase complex active enzyme of the present invention refers to a peptidase that simultaneously exhibits endopeptidase activity and exopeptidase activity. Preferably, it may be selected from the group consisting of Flavourzyme and Fungal protease, more preferably Flavourzyme.

The time of the enzyme treatment in the step of treating the soybean protein of the present invention with the protein hydrolyzing enzyme is not particularly limited. The enzyme treatment time is preferably 10 to 30 minutes, more preferably 20 minutes.

The temperature of the enzyme treatment in the step of treating the soybean protein of the present invention with the protein hydrolyzing enzyme is not particularly limited. The enzyme treatment temperature is preferably 40 to 60 占 폚, and most preferably 50 占 폚.

The concentration of the enzyme in the proteolytic enzyme treatment of the present invention is not particularly limited. The concentration of the endopeptidase and exopeptidase complex active enzyme is preferably 0.1 to 1% (w / v), more preferably 0.3% (w / v).

(c) repeating the steps Soy protein The hydrolyzate  A process for producing vegetable meat comprising the steps of: meat analogue ) ≪ / RTI >

The method for producing vegetable meat by molding the soybean protein hydrolyzate of the present invention can be carried out according to a method known to a person skilled in the art. For example, three kinds of preparation methods can be used to make the vegetable meat have a mouthfeel similar to that of meat or to have a resemblance to the meat, such as a powder state, a tissue state, and a fiber state. In the powder state, it is made by binding with water or heating to make a gel state to make a taste to be chewed. In the tissue, a tissue having a directionality is made to have a taste of chewing. In the fiber state, And then solidified in a slender fiber state by blowing into an acidic solution through a hole. Spices such as seasonings, spices, and pigments may be added to make the material having the above-mentioned crunchy taste as vegetable meat, and materials such as egg whites may be added to those in a tissue state or fiber state. .

According to the production method of the present invention, the degree of hydrolysis and the binding force of soybean meat or vegetable meat is improved, and congo group is chewy, and it has a soft and good flavor.

This effect of the present invention is well illustrated by the embodiments of the present invention.

In the examples of the present invention, the soybean protein for soybean bulgog with mixed enzyme treatment increased the degree of hydrolysis and increased the binding force. SDS electrophoresis showed that the ratio of 7S and 11S globulin, which determines the functional properties of soybean protein when mixed with soybean protein, was finely adjusted to match the desired texture. Therefore, it has been confirmed that it is possible to manufacture various kinds of beef bulgogi for various intake target such as general people, children, and the elderly by increasing texture or softening texture through complex enzyme treatment.

Meanwhile, the present invention provides a composition for beef bulgogi comprising vegetable meat, bulgogi seasoning, edible oil and vegetable produced according to the above-described method.

The composition for bean bull meat of the present invention is not particularly limited to the use of the other ingredients except for vegetable meat, but it may be preferably small bulgogi seasoning, edible oil, mushroom, onion, carrot, and green onion.

The composition for bean bull meat of the present invention may be prepared by a method known to a person skilled in the art. For example, vegetable meat can be stored in a roasted meat sauce, fried in a preheated pan, and roasted with all of the planted meat and vegetables that have been re-planted.

The composition for beef roast meat containing the mixed enzyme-treated vegetable meat of the present invention is excellent in the quality characteristics that improve texture and flavor.

This effect of the present invention is well illustrated by the embodiments of the present invention.

In the examples of the present invention, shearing force, texture, and sensory evaluation of soybean bulgogi treated with mixed enzyme showed that the elasticity was increased, the texture was softened, there was no bitter taste, and the flavor was improved.

In the method for producing meat analogue of the present invention, the protein hydrolyzing enzyme is mixed with the soybean protein to improve the hydrolysis degree and the binding strength, and the Kongo group has the effect of producing a soft and good flavor while being cori-chewy. In addition, soybean bulgogi made from vegetable meat prepared by mixing the protein hydrolytic enzymes has excellent color quality, texture and sensory characteristics. Conventionally, it is very likely to be developed as a vegetable meat having excellent flavor and quality characteristics by solving the problem of solitary processing or hardening which is a problem of a single treatment of proteolytic enzymes.

Figure 1 shows the degree of hydrolysis of soybean protein according to mixed enzyme treatment conditions.
Fig. 2 shows the binding strength of soybean protein according to mixed enzyme treatment conditions.
FIG. 3 shows the results of SDS electrophoresis of soybean protein according to mixed enzyme treatment conditions (standard proteins (S), soy protein untreated (control), B: basic subunit of 11S globulin, A: Acidic subunit of 11S globulin, ', Α, P67, β: 7S fraction, P36, A, P32, P28, P26, P23 B: 11S globulin fraction).
Fig. 4 shows the shear force of bean bulgogi according to mixed enzyme treatment conditions.
Fig. 5 shows the degree of hydrolysis of soybean protein (tissue soybean protein) according to mixed enzyme treatment conditions alone or in combination.
Fig. 6 shows solubility of soybean protein (tissue soybean protein) according to mixed enzyme treatment conditions alone or in combination.
Fig. 7 shows the water holding capacity of soybean protein (tissue soybean protein) according to mixed enzyme treatment conditions alone or in combination.
Fig. 8 shows the binding force of soybean protein (tissue soybean protein) alone or mixed according to mixed enzyme treatment conditions.
FIG. 9 shows the digestibility of soybean protein (tissue soybean protein) according to mixed enzyme treatment conditions alone or in combination.
FIG. 10 shows the results of SDS electrophoresis of soybean protein (tissue protein) under the conditions of mixed enzyme treatment alone or in combination (S: standard protein, control: soy protein untreated, B: basic subunit of 11S globulin, A: Acidic subunit of 11S globulin, α ', α, P67, β: 7S fraction, P36, A, P32, P28, K, B: 11S globulin fraction).

Hereinafter, the present invention will be described in detail.

However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

≪ Example 1 >

Preparation of mixed enzyme-treated soy protein

<1-1> Preparation of soybean protein

Soy protein was purchased from Namyangju, Korea for soybean meal (soybean protein isolate 55%, defatted soybean 15%, corn starch, gluten).

<1-2> Study of enzyme treatment conditions

The purpose of this study was to improve the functional properties and quality characteristics of beef bulgogi. Previous studies have used many industrial proteolytic enzymes to improve the hobby, texture and quality characteristics of soybean. Therefore, in this experiment, appropriate conditions of Flavourzyme were found by adding 0.2%, 0.3%, 0.4% or 0.5% of Flavourzyme and treated for 20 minutes. Protamex was also treated with 0.2%, 0.3%, 0.4% or 0.5% Suitable conditions for enzyme treatment were found.

The addition amount of Flavourzyme, the treatment time, and the treatment time of Protamex were fixed, and we tried to study the change of functional properties according to the amount of Protamex added. Protamex proteolytic enzymes had a large enzyme activity and thus a large difference in physical properties and a slight change in concentration. Therefore, Flavorzyme 0.3% for 20 min and Protamex treatment time were selected and fixed by preliminary experiment.

Finally, the results of sensory evaluation were the best when Protamex was first treated with enzyme and then with Flavourzyme enzyme. Therefore, the experimental conditions were first treated with Protamex enzyme for 20 minutes, then 0.3% of Flavourzyme was treated for 20 minutes, and the effects of mixed enzyme treatment on the functional properties and quality characteristics of soybean bulgogi were studied with different amounts of Protamex.

<1-3> Proteinase blending treatment of soy protein

The proteolytic enzyme mixture treatment method was modified by the method of Kim SY et al. (1992). The soybean bulgogi was soaked in water for 20 minutes at a ratio of 1:10 of soybean protein and distilled water. After increasing the temperature of the so-called soybean protein to 50 ° C, the protease enzyme Protamex 0.2% (w / v), 0.3% (w / v) or 0.4% (w / v) After the treatment for 20 minutes with stirring, 0.3% (w / v) of Flavourzyme was added and the mixture was treated in a constant temperature water bath at 50 ° C for 20 minutes. After the treatment, the enzyme-treated group was heat-treated at 85 ° C for 10 minutes to inactivate the enzyme. The conditions of enzyme treatment were as shown in Table 1, and the concentration and treatment time of Protamex and Flavourzyme enzymes were determined to be the best among the sensory characteristics of soybean bulgogi by preliminary experiments. Proteolytic enzyme mixture was treated with FP1 (Protamex 0.2% for 20 minutes, Flavourzyme 0.3% for 20 minutes), FP2 (Protamex 0.3% for 20 minutes and Flavourzyme 0.3% for 20 minutes) ) And FP3 (treated with Protamex 0.4% for 20 minutes and then mixed with 0.3% Flavourzyme for 20 minutes) were subjected to lyophilization to obtain the functional properties of soybean bulgogin soybean protein Lt; / RTI &gt;

Samples Protamex Flavourzyme Enzyme concentration
(%) Enzyme hydrolysis time (min) Enzyme concentration
(%) Enzyme hydrolysis time (min) FP1 0.2 20 0.3 20 FP2 0.3 20 0.3 20 FP3 0.4 20 0.3 20

< Example  2>

Measurement of hydrolysis degree

For the measurement of the degree of hydrolysis (DH), 1 g of soybean protein mixed with untreated or proteolytic enzyme was dissolved in 99 mL of distilled water to prepare a 1% solution. 1 mL was taken and the degree of hydrolysis was measured by the Lowry method (Lowry, 1951). The Lowry method was performed by adding 5 mL of an alkaline copper solution to 1 mL of soybean protein solution, allowing to stand for 10 minutes, adding 0.5 mL of 1N folin reagent, and allowing to stand for another 30 minutes. The absorbance (0.D) Total protein content was calculated. 10 mL of 1% soybean bulb protein solution is mixed with 10 mL of 20% TCA solution, and the mixture is centrifuged at 5,000 rpm for 15 minutes in an ultra-high-speed centrifuge in 15 mL of a centrifuge tube. Then, 1 mL of the supernatant is collected, 5 mL of the solution was added, and the solution was allowed to stand for 10 minutes, then 0.5 mL of 1N folin reagent was added, and the solution was allowed to stand for another 30 minutes and the absorbance (OD) was measured. The degree of hydrolysis was calculated as follows.

As shown in FIG. 1, the highest degree of hydrolysis was obtained in FP3 with the highest amount of Protamex added. The degree of hydrolysis of FP1, FP2 and FP3 was increased to 29.68%, 32.30% and 32.54%, respectively, according to the amount of Protamex added (21.47%, p <0.001).

< Example  3>

Measurement of holding force

The oil binding capacity was measured by partially modifying the method of Beuchat LB (1977). 15 mL of soybean oil was added to 3 g (A) of soybean protein without treatment or proteolytic enzyme treatment, and the mixture was mixed well and left for 4 hours in a thermostat at 30 ° C. After centrifugation at 4000 rpm for 20 minutes, the supernatant was discarded, and the tube was left to stand upside down on the filter paper for 30 minutes to remove the remaining oil. The remaining precipitate on the filter paper was also collected and weighed to determine the holding force.

As shown in FIG. 2, the holding force was the highest (362.36%) in the mixed treatment group FP2 (p <0.001). FP3 had a retained binding force of 350.62%, which was lower than that of FP2 but there was no significant difference. FP1 showed the lowest binding force of 330.95% in mixed treatment group.

< Example  4>

SDS  Electrophoresis pattern

SDS electrophoresis (SDS) was performed by Laemmli U (1970) in order to investigate the molecular weight changes of soybean bulb meat treated with untreated or proteolytic enzyme. First, soybean protein for soybean bulgogin was mixed with sample buffer (1: 1) and heated at 100 ℃ for 3 minutes to prepare sample. 15 μl of the standard and samples were injected into gel (10-well 15% gradient tris-HCl) prepared considering the molecular weight of the standard (200 K dalton) and the sample, and then loaded at 70 Am for 100 minutes. After loading, the gel was stained with a staining solution containing 0.1% coomassie blue R-250, 10% acetic acid and 30% methanol for 1 hour and then treated with a destaining solution containing 10% acetic acid and 10% Lt; / RTI &gt; The decolorized gel was stored in 10% glycerol solution and photographed to compare the degree of hydrolysis of the protein.

As shown in FIG. 3, it was confirmed that as the enzyme treatment, the acidic subunit bands belonging to 7S globulin belonging to α ', α subunit and 11S globulin were degraded. There was no significant difference in the electrophoretic pattern of the subunit when compared with the single enzyme - treated group P1 and the untreated group. Protamex 0.3% 20 min treatment group (P2) showed that the α 'subunit and α subunit and β subunit were degraded to narrow the band and soften the band. This was similar to the results of Choi YJ et al. (2009) on SDS-PAGE of proteolytic enzymes that Protamex degraded the α 'and α and β subunits of 7S globulin.

It was found that FP1, FP2 and FP3 treated with Protamex and Flavourzyme were more degraded than α, β, and α subunit and β subunit, respectively. As can be seen from FIG. 3, a small band was observed between 20 kDa and 30 kDa. Therefore, it was confirmed that P26 and P23 were newly observed in FP1, FP2 and FP3 treated with mixed enzyme. It can also be seen that many smaller bands are formed than the basic subunit. It was found that the proteolytic enzyme treatment decomposed the protein from a large molecule to a large number of small molecules. The basic subunit modulates cohesiveness in mechanical textures, and it is possible to confirm that the basic subunit is thicker than the single enzyme treatment in FP1, FP2, and FP3. In other words, it was confirmed that the 7S protein was more degraded and more protein with smaller molecular weight was produced, and 11S protein with better cohesion was more dense. Therefore, mixed enzyme treatment improved the texture of beef bulgogi.

Proteins are also classified into 2G, 7S, 11S, and 15S globulins from the sedimentation constant by ultracentrifugal analysis. Among them, 7S globulin and 11S globulin are major constituent protein components of the globulin fraction [Note: 7S globulin and 11S globulin are classified by the sedimentation method, and conformation of β-conglycinin and glycinein Quot;), which have different properties in terms of viscosity, coagulation, and surface activity. Fukushima D (1991) reported that the ratio of 7S to 11S affects the functional properties of soybean protein and greatly affects the processability. Therefore, it can be used for various purposes by controlling 7S and 11S. Kim YH et al. (1994) also demonstrated that the higher the 11S content, the higher the hardness, elasticity and cohesiveness of the tofu.

< Example  5>

Mixed enzyme treatment Bean bulgogi  Produce

Soybean bulgogi were divided into untreated untreated and proteolytic enzyme treated groups. Untreated untreated soybean bulgogi was cooked at room temperature for 20 minutes at a ratio of soybean protein to soybean bulgogin and distilled water of 1:10. Soy protein was soaked in water for 10 minutes. After removing the moisture, the soybean protein was placed in a low-fat seasoning for 10 minutes. Then, 5 g of cooking oil was placed on a preheated pan and the soybean protein was fried for 2 minutes and 30 seconds. The remaining ingredients were put in the pan and fried for 1 minute and 30 seconds (Cho JH, 2012). After the enzymatic treatment, soybean bulgog mixed with proteolytic enzyme was removed for 10 minutes and prepared by the same method as that of untreated soybean bulgogi. The cooked soybean bulgogi was cooled at room temperature for 2 minutes and then sensory evaluation was carried out.

< Example  7>

Bean bulgogi Shear force  Measure

Shear force was determined by changing the method of Han CD (2003), and the shear force of soybean bulgog mixed with untreated group and proteolytic enzyme was measured using a texture lyzer (TA-XT Express Texture Analyzer, Stable Micro System, England) The maximum height of the peak was calculated and measured. The shear force of each sample was measured three times and the mean and standard deviation were calculated. The measurement conditions were as shown in [Table 3].

Measurement Condition Probe Blade set Sample size 3 × 4 Pre-test speed 2.00mm / sec Test speed 1.00mm / sec Post-test speed 10.00mm / sec Target Mode Distance Force N / mm Distance 10.00mm

As shown in FIG. 4, the shear force measurement result was the highest at 6,174.58 in the untreated group and lowest at 3,250.24 in the FP3 with the highest amount of Protamex added (p <0.001). In FP1 and FP2 group, the shear force was 3,908.25 and 3,557.20, respectively, which was lower than the untreated group (p <0.001).

< Example   8>

Bean bulgogi texture  Measure ( Texture profile 분석 )

Texture profile analysis was measured to change the Bourne MC (1978) method. Among the soybean bulgogi samples treated with untreated and proteolytic enzymes, the samples showing average appearance were selected and cut into 2 × 2 cm using a texture analyzer to measure hardness, adhesiveness, cohesiveness, elasticity (springiness) and chewiness (chewiness) were measured. The measurement conditions are shown in Table 4 below. All samples were measured five times and the mean and standard deviation were obtained.

Measurement Condition Probe Cylinder probes Ø35mm Sample size 2 x 2 Pre-test speed 2.50 mm / sec Test speed 2.00mm / sec Post-test speed 10.00mm / sec Target Mode Stain Stain 40.00% Time 3.00 sec

Hardness
(g) Adhesiveness
(g / cm ² ) Springiness
(mm) Cohesiveness
(%) Chewiness
(g) Control 3,161.24 ± 95.47 ^a -1.19 + 0.47 ^a 6.30 ± 0.44 ^a 90.98 ± 2.09 ^a 18,261.99 ± 1,914.38 ^a FP1 2,589.63 ± 87.68 ^b -15.36 + 1.59 ^b 5.55 ± 0.33 ^ab 82.12 ± 0.84 ^b 11,784.47 ± 1,226.17 ^b FP2 2,349.75 ± 49.76 ^c -14.80 + 1.71 ^b 5.58 ± 0.24 ^b 81.03 ± 0.45 ^b 10,702.92 + - 694.84 ^b FP3 2,057.66 ± 82.23 ^d -14.29 ± 0.31 ^b 5.75 ± 0.38 ^b 80.67 ± 0.39 ^b 9,511.94 + - 847.23 ^b F-value 100.97 ^*** 97.18 ^** 2.85 ^NS 54.09 ^*** 728.80 ^***

All values are mean ± SD ^** : p <0.01 ^*** : p <0.001 ^NS : Not significant

^{ad) Means with different letter in a} row are significantly different by Duncan's multiple range test (p <0.05)

As shown in Table 5, the stickiness of soybean bull meat in the mixed treatment groups FP2 and FP3 was -14.80 g / cm ² and -14.29 g / cm ² , respectively, Respectively. When the amount of Protamex was increased, the elasticity was also increased. Mixed enzyme treatment decreased cohesiveness and texture. Proteolytic enzyme mixture treatment softens texture and gives texture effect, thus affecting texture of sensory evaluation.

< Example  9>

Bean bulgogi  Sensory evaluation

The sensory evaluation was carried out by the 7 - point scale method in order to investigate the general preference of soybean bulgogi mixed with proteolytic enzymes. The soybean bulgogi mixed with proteolytic enzymes was cooked with the other ingredients and sensory evaluation was carried out by students composed of panels of 30 graduate students and undergraduates at Chung - Ang University. The color and appearance, flavor, soybean smell, texture and general desirability of soybean bulgogi mixed with untreated group and proteolytic enzyme were evaluated by 7 point scale method (1: very bad). : Very good). Table 6 shows the sensory evaluation results.

Control FP1 FP2 FP3 Fvalue Appearance 5.03 0.08 ^{1) a} 4.19 ± 0.19 ^c 4.51 ± 0.21 ^b 4.13 ± 0.11 ^b 20.88 ^** Color 4.10 ± 0.17 ^a 3.77 ± 0.17 ^b 3.90 ± 0.18 ^b 3.83 ± 0.21 ^b 7.35 ^* Flavor 3.27 ± 0.27 ^b 3.67 ± 0.67 ^ab 3.90 ± 0.90 ^a 3.90 ± 0.90 ^a 5.54 ^* Texture 2.95 + - 0.30 ^c 4.56 ± 0.46 ^b 5.19 ± 0.22 ^a 4.99 ± 0.80 ^b 30.30 ^** Beany flavor 3.81 0.55 ^c 4.07 ± 0.33 ^bc 4.84 ± 0.34 ^a 4.59 ± 0.11 ^ab 4.95 ^* Overall quality 3.34 ± 0.35 ^d 4.29 ± 0.36 ^c 5.28 ± 0.32 ^a 4.76 ± 0.48 ^b 27.56 ^**

1) All values are mean ± SD. *: p < 0.05 **: p < 0.01

Duncan's multiple range test (p <0.05)

The flavor of soybean bulb meat was the lowest in the untreated group (3.27) and highest in the mixed enzyme treated group (FP2 and FP3), 3.90. Therefore, in this experiment, the first treatment of Protamex and the subsequent treatment with Flavourzyme did not have bitter taste and the flavor was improved.

Statistical processing

All experiments were repeated 3 times. Statistical analysis was performed using the SAS package (SAS 9.1, SAS Institute Inc., Ca ry, NC, USA) and ANOVA variance analysis. For the items with significant differences between the experimental groups, the difference between the samples was verified by Duncan's multiple range test.

< Example  10>

In order to decrease the hardness of the tissue protein and to improve the digestibility of the soybean protein by using the enzyme treatment method, the treatment conditions of the single and mixed enzyme treatment were studied under various treatment conditions (varying enzyme concentration and time).

<10-1> Soy protein  Preparation and complex enzyme treatment in various conditions

<10-1-1> Soy protein  Ready

Tissue soybean protein (VETEX 1400N, Stentrian Industries co., Ltd., Taiwan) was purchased from VEGAFOOD, Inc. and used.

<10-1-2> Tissue Soy Protein  Enzyme treatment

Proteinase alone and mixed treatment of tissue soybean protein were performed by modifying the method of Lee et al. (2009) and Ha (2013). Tissue soy protein was immersed in water for 30 minutes, and the tissue was drained. In order to reduce the hardness and improve the digestibility of soybean meat, the soybean protein was cut into 13 mm ² and immersed in a 1: 7 ratio of tissue protein and distilled water. After the temperature was raised to 50 ° C, 0.2% (w / v) Protamex, an industrial protease, was added, and the mixture was treated with a constant temperature water bath at 50 ° C at 140 rpm for 10 minutes, 20 minutes or 30 minutes. / v), respectively, and treated in a constant temperature water bath at 50 ° C for 20 minutes. After the treatment, the enzyme-treated group was heat-treated at 85 ° C for 10 minutes to inactivate the enzyme. The conditions of enzyme treatment were as shown in Table 7, and the hardness, digestibility, and sensory characteristics of the protein soybean protein were selected as appropriate for the concentration and treatment time of the mixed protease (Protamex and Flavourzyme) .

(Protamex 0.2% for 10 minutes alone), P20 (Protamex 0.2% for 20 minutes), P30 (Protamex 0.2% for 30 minutes alone), F20 (Flavourzyme 0.3%), P10F20 (treated with Protamex 0.2% for 10 min and Flavourzyme 0.3% for 20 min), P20F20 (Protamex 0.2% for 20 min and Flavourzyme 0.3% for 20 min) And P30F20 (treated with Protamex 0.2% for 30 minutes and then mixed with 0.3% Flavourzyme for 20 minutes). Proteolytic enzymes alone and mixed were used to measure the digestibility. The protein soybean protein prepared from the freeze- Congo was used for the measurement of functional properties (hydrolysis, solubility, binding capacity, moisture retention, SDS-electrophoresis pattern) and congeners made by adding the ingredients and roasted meat sauce to enzyme treated tissue soy protein were used for mechanical texture and sensory evaluation .

Samples Protamex Flavourzyme Enzyme concentraion
(%) Enzyme hydrolysis time (min) Enzyme concentraion
(%) Enzyme hydrolysis time (min) P10 0.2 10 - - P20 0.2 20 - - P30 0.2 30 - - F20 - - 0.3 20 P10F20 0.2 10 0.3 20 P20F20 0.2 20 0.3 20 P30F20 0.2 30 0.3 20

<10-2> Measurement of hydrolysis degree

The degree of hydrolysis (DH) was measured by the method described in Example 2 above.

As a result, as shown in FIG. 5, the hydrolysis degree of P30F20 was the highest at 36.01%, which was 280% higher than that of the untreated group. The hydrolysis rate of all samples was 17.12% ~ 36.01% depending on the treatment time of Protamex and Flavourzyme, which was higher than that of untreated group 12.84% (p <0.0001). The degree of hydrolysis of the untreated group was the lowest, and there was a significant difference between the single treatment group and the mixed treatment group.

<10-3> Measurement of solubility

Solubility was measured using the method of Lee et al. (2006). The tissue protein was dissolved in 30 mL of 0.1N NaOH solution (0.3 g each), stirred for 30 minutes on a magnetic stirrer, and then adjusted to pH 7 and 12 with 1N NaOH and 1N HCl, respectively. The adjusted solution was equilibrated at room temperature for 30 minutes, then taken in a 15 mL centrifuge tube in 6 mL increments, centrifuged at 5,000 rpm for 20 minutes, mixed with 4 mL of Biuret reagent in 1 mL of supernatant, left at room temperature for 30 minutes, nm and the solubility was calculated by the following equation.

As shown in FIG. 6, in the mixed treatment group, the solubility of P20F20 was the highest at 92.03%, the lowest of the untreated group was 51.81%, and the solubility of the mixed treatment group P20F20 was 177.6% higher than that of the untreated group . In the single treatment group, P10 was 63.27%, P20 was 70.88%, F20 was 58.15%, P10F20 was 82.72% and P30F20 was 86.13% in the mixed treatment group.

<10-4> Measurement of moisture retention

Water holding capacity was determined by taking 5 g of tissue-free or enzyme-treated tissue-free soybean protein according to the method of Lee et al. (2009), adding 30 mL of distilled water into a 50 mL centrifuge tube, mixing well, For 1 hour and then centrifuged at 4,000 rpm for 30 minutes to remove the supernatant. After standing for 10 minutes again, the supernatant was removed and the weight of the precipitate was measured to calculate the water holding capacity as follows.

As shown in FIG. 7, the water holding power was the lowest at 333.27% in the untreated group and 552.37% in the enzyme treated group, and increased by 165.7% (p <0.0001) compared to the untreated group. In the single treatment group, P10 was 487.6%, P20 was 503.20%, F20 was 406.27%, P10F20 was 522.37% and P30F20 was 530.13% in the mixed treatment group. Water retention was higher in the mixed treatment group than in the untreated group and protease alone treatment, among which P20F20 was the highest.

<10-5> Measurement of holding force

The oil binding capacity was measured in the same manner as in Example 3 above.

As a result, as shown in FIG. 8, the holding force was the highest at 330.32% in the mixed treatment group P20F20 and increased by 246.5% (p <0.0001) compared with the untreated group. In the single treatment group, P10 was 195.9%, P20 was 191.23%, F20 was 172%, P10F20 was 294.7% and P30F20 was 311.73% in the mixed treatment group. The binding affinity was higher in the mixed treatment group than in the untreated group and the protease alone treatment group, and P20F20 was the highest.

<10-6> Digestibility

Digestibility was measured by modifying the method of Mishra S (2012). 5 g of untreated or enzyme-treated tissue soybean protein was reacted with pepsin for 30 minutes under acidic conditions at 37 ° C, adjusted to pH 6.5, reacted with pancreatin at 37 ° C for 2 hours, and then weighed through drying.

As shown in FIG. 9, the digestibility of the untreated group was the lowest at 8.74%, and the highest in the mixed treatment group P30F20 was 45.09%, and the digestibility was increased by 515.9% (p <0.0001). In the single treatment group, P10 was 20.83%, P20 was 26.76%, P30 was 33.29% and F20 was 28.83%, which was higher than the digestibility of untreated group (p <0.0001). In the mixed treatment group, 32.01% of P10F20, 38.45% of P20F20, and 45.09% of P30F20 showed higher digestibility than the single treatment group, and there was also a significant difference between the treatment groups.

<10-7> SDS  Electrophoresis pattern

SDS electrophoresis (SDS) was performed using Weber K and Osborn M (1969) in order to investigate the molecular weight changes of untreated or proteolytic enzyme-treated tissue soybean proteins. First, untreated group or proteinase-treated tissue soybean protein was prepared as a 1% sample solution, mixed with sample buffer 1: 1, and heated at 100 ° C for 2 minutes to prepare a sample. 20 μl of standard and samples were injected into gel (10-well 15% gradient tris-HCl) prepared considering the molecular weight of the standard (200 K dalton) and the sample, and then loaded at 70 Am for 100 minutes. After loading, the gel was stained with a staining solution containing 0.1% coomassie blue R-250, 10% acetic acid and 30% methanol for 1 hour and then treated with a destaining solution containing 10% acetic acid and 10% Lt; / RTI &gt; The decolorized gel was stored in 10% glycerol solution and photographed to compare the degree of hydrolysis of the protein.

As shown in FIG. 10, it was confirmed that as the enzyme treatment, the acidic subunit bands belonging to 7S globulin belong to α ', α subunit, and 11S globulin, respectively. The basic subunit improves the texture of the tissue protein by controlling cohesion in mechanical textures. When the single treatment group F20 and the no treatment group were compared, it was confirmed that the basic subunit was thickened. The Protamex-treated group (P10, P20, P30) was able to confirm that the band was lengthened by decomposing α'subunit and α subunit and β subunit.

P10F20, P20F20, and P30F20 in the Protamex and Flavourzyme mixed enzyme groups showed more degradation of the α 'subunit and α subunit and β subunit. It was found that the proteolytic enzyme treatment decomposed the protein from a large molecule to a large number of small molecules. Therefore, mixed enzyme treatment improved the texture of soybean meat.

Therefore, it has been confirmed through the combined enzyme treatment that soybean bulgogi can be prepared for various purposes, which are suitable for enzymatic treatment of bean bulgogi (texture increase or softening) and intake target (general, pediatric, and elderly).

<10-8> Complex enzyme treatment Tissue of soybean protein (bean bulgogi) texture  Measure ( Texture profile 분석 )

Texture profile analysis (Yang 2008) and physical property specification by authoring step were measured according to the method of 'Food Safety and Nutrition Control for the Elderly' (Food and Drug Administration, 2011). Using a texture analyzer (TA-XT Express Texture Analyzer, Stable Micro System, England), the specimens showing the average appearance in the untreated and proteolytic enzyme treated soybean protein samples were selected, And measurements were made at 20 ± 2 ° C. Hardness, adhesiveness, cohesiveness, springiness, and chewiness were measured. The measurement conditions are shown in Table 8 below. All samples were measured five times and the mean and standard deviation were obtained.

Measurement Condition Probe Cylinder probes Ø20mm Sample size 1.3 x 1.3 Pre-test speed 1mm / sec Test speed 10mm / sec Post-test speed 5mm / sec Stain 70.00% Trigger type Auto Trigger force 5g  Temperature 20 ± 2 ° C

Masticator ability stages Hardness (N / m ² ) Texture One - Liquid and Powder 2 &Lt; 5 x 10 ³ Unable to take smalll solid foods 3 ^{≥5 × 10 3 ~ <2 ×} 10 4 Able to take small and soft foods 4 ≥2 × 10 ⁴ to <5 × 10 ⁴ Difficult to take large and hard foods 5 ? 5 × 10 ⁴ to <5 × 10 ⁵ Very difficult to take large and hard foods

Hardness
(N / m ² ) ¹⁾ MAS Adhesiveness
(g / cm ² ) Springiness
(mm) Cohesiveness
(%) Chewiness
(g) Control 128934.23 ± 111961.17 ^a 5 -23.09 ± 17.50 ^a 0.90 + 0.07 ^b 0.74 ± 0.011 ^a 27.42 + - 6.43 ^a P10 57744.99 ± 6265.05 ^c 5 -115.63 + - 63.16 ^bc 1.56 ± 1.04 ^ab 0.46 ± 0.052 ^c 16.24 + - 10.34 ^b P20 41322.08 ± 3274.62 ^d 4 -165.27 ± 52.88 ^c 1.20 ± 0.37 ^ab 0.48 0.028 ^c 10.14 + - 2.42 ^bc P30 32861.83 ± 1081.07 ^de 4 -115.96 ± 29.43 ^bc 0.95 + 0.06 ^b 0.47 + 0.033 ^c 6.36 ± 0.51 ^bc F20 78347.47 ± 4834.78 ^b 5 -80.84 ± 41.13 ^ab 1.93 ± 0.56 ^a 0.65 ± 0.039 ^b 37.32 ± 11.39 ^a P10F20 32196.41 ± 306.29 ^de 4 -124.91 + -7.27 ^bc 0.96 + 0.049 ^b 0.46 ± 0.009 ^c 6.28 ± 0.22 ^bc P20F20 22310.35 +/- 2929.42 ^ef 4 -92.09 ± 11.81 ^b 1.30 ± 0.54 ^ab 0.46 0.049 ^c 5.51 + - 1.35 ^bc P30F20 14522.09 ± 1285.30 ^f 3 -72.56 ± 8.91 ^ab 0.98 ± 0.00 ^b 0.43 + 0.015 ^c 2.57 + - 0.24 ^c F-value 69.53 ^**** 4.31 ^NS 1.69 ^NS 35.43 ^**** 12.74 ^****

¹⁾ MAS: Masticator Ability Stages

²⁾ All values are mean ± SD ^**** : p <0.0001 ^NS : Not significant

^{af) Means with different letters in a} column are significantly different by Duncan's multiple range test (p <0.05)

With Protamex 0.2% for 10 min (P10), with Protamex 0.2% for 20 min (P20), with Protamex 0.2% for 30 min (P30), with Flavourzyme 0.3% for 20 min F20), with Protamex 0.2% for 10 min and Flavourzyme 0.3% for 20 min (P10F20) with Protamex 0.2% for 20 min and Flavourzyme 0.3% for 20 min with Protamex 0.2% for 30 min and Flavourzyme 0.3% for 20 min (P30F20)

The results of the measurement of the mechanical texture (TPA) of the tissue soybean protein treated with the treatment time different from that of the untreated group are as shown in [Table 9] and [Table 10]. Hardness (Hardness) was non-treatment group with the highest hardness to 128934.23 N / m ^2, the only treatment group P30 is the lowest to 32861.83 N / m ^2, the mixing treatment group P30F20 the most to 14522.09 N / m ² (P < 0.0001). There was a significant difference between the untreated group and all the mixed enzyme treatment groups. In the chewing step measured according to the 'Study on Food Safety Management of the Elderly' (Food and Drug Administration, 2011) , And P20, P30, P10F20 and P20F20 were in four stages. P30F20 was thought to be helpful in food development for those who have difficulty authoring.

Adhesion (Adhesiveness) showed a -23.09 g / cm ² in the non-treatment group, the only treatment group P10 yi -155.63 g / cm ^2, P20 yi -165.27 g / cm ^2, P30 yi -155.96 g / cm ^2, F20 showed -80.84 g / cm &lt; ² &gt;. The mixture is treated group P10F20 shown -124.91 g / cm ^2, P20F20 is -92.09 g / cm ^2, P30F20 is -72.56 g / cm ^2. Both groups showed higher adhesion than non - treated group and mixed treatment group. Springiness was the highest at 1.93 mm for single treatment F20 and 1.30 mm for P20F30 in mixed treatment group.

Cohesiveness is an indicator of the texture of meat products (Burnal et al., 1988). The cohesiveness was the highest at 0.74% in the untreated group and the lowest at 0.43% in the mixed treatment P30F20 (p <0.0001).

Chewiness forms hardness, elasticity, cohesiveness and proportionality. 27.42 g in the untreated group, 37.32 g in F20 and 6.36 g in P30, respectively. In the mixed treatment group, P10F20 was the highest at 6.28 g and P30F20 was the lowest at 2.57 g (p <0.0001). Chewiness was proportional to hardness and showed similar tendency to hardness. The untreated group showed the highest chewing ability and the lowest chewing property of P30F20, which had the longest enzyme treatment time. Therefore, we concluded that the proteolytic enzyme treatment affects the texture and texture effect of the proteinase.

<10-9> Preparation of mixed enzyme treated soybean meat

In the untreated control group, the ratio of tissue soybean protein to distilled water was 1: 7, and the mixture was incubated at room temperature for 30 minutes. After the water was removed, the soybean protein was placed in bulgogi sauce for 10 minutes. Then, 5 g of edible oil was added to the preheated pan, and the mixture was fried for 2 minutes and 30 seconds in a pan. All the ingredients were added and fried for 1 minute and 30 seconds (Cho, 2012). The enzyme treatment group was prepared by the same method as that of the untreated group after treatment with the enzyme alone or mixed enzyme as in [Table 11]. The cooked Congo was cooled for 2 minutes at room temperature and then subjected to sensory evaluation. The weight ratios of the materials used for the production of soybean meat are shown in Table 11 below.

Ingredients Soy meat Textured soy protein 50 (25.00) Onion 40 (20.00) King Oyster Mushroom 30 (15.00) Leek 10 (5.00) Carrot 40 (20.00) Bulgogi sauce 30 (15.00) Total 200.00 (100.00)

Unit: g (%)

<10-10> Sensory Evaluation of Soybean Meat

The sensory test was carried out in the same manner as in < Example 9 >. [Table 12] shows the sensory evaluation results.

Appearance Color Flavor Texture Beany flavor Overall perference Control 5.62 ± 1.37 ^a 5.58 ± 1.34 ^a 3.41 ± 1.46 ^b 3.83 ± 1.40 ^ab 3.20 ± 1.74 ^b 3.16 ± 1.68 ^ab P10 3.20 ± 1.61 ^c 3.95 ± 1.57 ^bc 4.04 ± 1.48 ^b 3.75 ± 1.48 ^ab 4.04 ± 1.45 ^ab 3.70 ± 1.33 ^ab P20 2.91 ± 1.95 ^cd 3.87 ± 1.84 ^bc 3.83 ± 1.40 ^b 3.12 ± 1.72 ^ab 4.08 ± 1.63 ^ab 3.70 ± 1.48 ^ab P30 2.16 ± 1.04 ^d 3.5 ± 1.81 ^c 3.67 ± 1.47 ^b 2.95 ± 1.57 ^b 3.67 ± 1.78 ^ab 2.87 ± 1.39 ^b F20 4.58 ± 1.63 ^b 4.25 ± 1.56 ^bc 3.87 ± 1.19 ^b 3.95 ± 1.57 ^ab 3.67 ± 1.52 ^ab 3.67 ± 1.30 ^ab P10F20 2.54 ± 1.25 ^d 3.58 ± 1.47 ^c 3.83 ± 0.70 ^b 3.79 ± 1.71 ^ab 3.97 ± 1.17 ^ab 3.5 ± 1.10 ^ab P20F20 3.41 ± 1.47 ^c 4.66 ± 1.49 ^ab 4.87 ± 1.30 ^a 4.04 ± 1.65 ^a 4.33 ± 1.49 ^a 4.08 ± 1.41 ^a P30F20 2.87 ± 1.77 ^cd 3.45 ± 1.74 ^c 3.87 ± 1.67 ^b 3.08 ± 1.88 ^ab 3.83 ± 1.46 ^ab 3.29 ± 1.57 ^ab F-value 13.21 ^**** 4.81 ^**** 2.33 ^NS 1.72 ^NS 1.16 ^NS 1.71 ^NS

All values are mean ± SD ^**** : p <0.0001 ^NS : Not significant

^{a ~ d)} Means with different letters in a row were significantly different by Duncan's multiple range test (p <0.05)

The flavor of soybean meat was lowest at 3.41 in untreated group and highest at 4.87 in mixed enzyme treated group P20F20. Texture is associated with the cohesiveness of meat products and is an important item in sensory evaluation. P30 was the lowest evaluated at 2.95 and the mixed enzyme treated P20F20 was rated at the highest at 4.04. The reason for the highest score of mixed enzyme treatment P20F20 was that the chewiness was better than that of the untreated group. Protamax-only P30 was rated as having the lowest rating on appearance, changing appearance and not chewing and bouncing. The overall preference was lowest in the single treatment group P30 (2.87), the lowest in the untreated group (3.16), and 4.08 in the mixed treatment group (P20F20). Mixed treatment group P20F20 had the highest score in flavor, texture, and soybean infestation except appearance and color. That is, in this experiment, Congo group treated with Protamex and Flavourzyme mixed enzyme improved flavor and texture. In particular, P20F20 seemed to have the best score in sensory evaluation because of improved water retention and maintenance bondability through proteolytic enzyme mixture treatment. P20F20 showed the best score in flavor, texture, soybean smell and overall favorability, and P20F20 was considered to be the most suitable.

As described above, the present invention relates to a method for producing vegetable meat containing soybean protein treated with mixed enzyme and a composition for soybean bulg meat using the same, and more particularly, The present invention relates to a method for producing vegetable meat with soybean protein hydrolysates having improved quality and quality, and a composition for soybean bulgog containing the vegetable meat.

The vegetable meat of the present invention has a high possibility of industrial use in the food field because the soybean protein is mixed with the proteolytic enzyme, thereby improving the taste and texture of the soybean meat at the same time and improving the flavor.

Claims (6)

(a) treating the soy protein with a primary protease, endopeptidase;
(b) treating the enzyme-treated product of step (a) with a second protein hydrolyzing enzyme endopeptidase and exopeptidase complex active enzyme to obtain a soy protein hydrolyzate; And
(c) shaping the soy protein hydrolyzate of step (b) to produce vegetable meat.
[2] The method according to claim 1, wherein the protein hydrolytic enzyme treatment time in steps (a) and (b) is 10 to 30 minutes.
The method according to claim 1, wherein the temperature of the protein hydrolyzing enzyme treatment in steps (a) and (b) is 40-60 ° C.
The method according to claim 1, wherein the concentration of the enzyme in the step (a) and the step (b) during the proteolytic enzyme treatment is 0.1 to 1% (w / v).
The method of claim 1, wherein the endopeptidase of step (a) is protamex, and the endopeptidase and exopepidase complex active enzyme of step (b) &Lt; / RTI &gt; is a Flavourzyme.
A composition for beef bulgogi comprising vegetable meat, bulgogi seasoning, edible oil and vegetables produced according to the manufacturing method of claim 1.

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