KR20150110214A - meat substitute containing herbal plant fermented extract and preparation method thereof - Google Patents

Abstract

The present invention relates to a meat substitute containing a fermentation extract of a herbal plant, and a method for producing the same. The method for preparing a meat substitute containing a fermentation extract of a herbal plant comprises the following steps: preparing an extract of a herbal plant or a fermentation extract of a herbal plant; measuring an antioxidant effect of the extract of a herbal plant and the fermentation extract of a herbal plant; preparing a vegetable mixture and a nut mixture; preparing a first paste by adding soy sauce, pepper, and the extract of a herbal plant or the fermentation extract of a herbal plant to the vegetable mixture and the nut mixture and mixing the same, and aging the prepared first paste; preparing a second paste by adding a gluten powder to the aged first paste; and producing the meat substitute of the present invention by cutting the second paste. As a result of performing a sensory test on the produced meat substitute, taste, texture, and functionality of the meat substitute are improved by adding the extract or fermentation extract of a herbal plant such as Peony root, milk vetch root, Poria cocos Wolf, and nuts thereto while not using seasoning. Therefore, the value of vegetable meat is improved in terms of nutrition, function, quality, and preference; and utilization of vegetables and nuts can be maximized.

Description

[0001] The present invention relates to a meat substitute containing a fermented extract of a herb plant and a preparation method thereof,

The present invention relates to a meat substitute formula containing a fermented extract of a herb plant and a preparation method thereof.

Excessive intake of meat causes not only obesity but also diseases such as hyperlipidemia, arteriosclerosis and fatty liver. As the person gets older, metabolic ability decreases and digestive enzymes decrease, so the incidence of various adult diseases can be increased. Due to these effects, vegetarian and grain-oriented foods with less cholesterol are becoming more popular throughout the society, and natural and fermented foods are attracting attention.

On the other hand, vegetable meat is made from gluten which is extracted from wheat flour and wheat flour, and wheat flour, and soybean protein is extracted from soybean. Their advantage is that they are made from protein extracted from wheat and soy, so they can eliminate the disadvantages of animal meat and enjoy the taste of meat. In particular, conventionally produced soybean corn has a strong cohesive force which is obtained by reworking so that the beans are crushed finely or have a strong cohesive strength in the ground state, so that it is similar to the feeling of chewing meat quality, but since soybean oil which is disturbed in agglomeration is removed, There is a problem that various additives are added.

Soybean has long been a major source of vegetable proteins and fats and contains functional ingredients such as isoflavones, oligosaccharides, saponins, and phytates (Coward, L. et al., 1993, Genistein, daidzein, and their β- glycoside conjugates: antitumor isoflavones in soybean food from American and Asian diets, J. Agric. Food Chem., 41, 1961-1967) Phytochemicals that can prevent adult diseases including cancer in soybeans Phyticacid, triterpenes, phenolics, It has been reported that lignan, carotenoid, coumarin, and protease inhibitor, oligosaccharides and dietary fiber have physiological functions (Hayes, RE et al., 1977, Antioxidant activity of soybean flour and derivatives-A review, J. Food Sci. , 42, 1527-1531). Therefore, it has been reported that the soybean food value is significantly increased due to the epidemiological study, the animal experiment and the cell test result that the Asian people consuming the soybean processed food have a lower incidence of the chronic disease than the Western people (Kennedy, AR et al 1995, The evidence for soybean products as cancer preventive agents, J. Nutr. 125, 733-743). Soybean is consumed in the form of bread, pancake, waffle, cracker, macaroni, bean meat, bean sausage, etc. by mass production of traditional food such as tofu, soybean paste, chongkukjang, soy sauce and soy protein isolate It is true.

As for the technology related to meat substitute, vegetable steaks using soybean and shiitake were disclosed in Korean Patent No. 10-1185159, and a method for producing vegetable meat from which soybean curd was removed, 10-1115578. In addition, although a method for producing soybean food is disclosed in Korean Patent Registration No. 10-1027665, meat substitutes having a nutritional function by containing fermented extract of herb plant such as peony root, There is no way.

Accordingly, an object of the present invention is to provide a meat substitute formula containing a herb plant fermented extract and a method for producing the same.

It is another object of the present invention to provide a meat replacing formula containing the herbal plant fermentation extract.

The above object of the present invention is achieved by a method for producing a herbal plant extract, comprising the steps of: Preparing a herbal plant fermentation extract; Measuring the antioxidative effect of the herb plant extract and the fermented extract; Preparing a vegetable mixture; Preparing a mixture of nuts; Adding the soybean, pepper, herbal plant extract of the present invention and fermented herbal extract to the vegetable mixture and the nuts mixture; Aging the primary batter; Adding the gluten powder to the primary dough aged and kneading the mixture twice; Cutting the secondary batter to prepare a meat substitute according to the present invention; And evaluating the sensory evaluation of the meat substitute formula.

The present invention relates to a meat substitute formula containing a fermented extract of herb plant and a method of preparing the same, and it is effective to add a fermented extract and nuts of a herb plant such as peony, , It has an excellent effect of enhancing the functionality and improving the value of vegetable meat in terms of nutrition, function, quality and preference, as well as maximizing utilization of vegetables and nuts.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing a manufacturing process of a meat substitute formula containing a herb plant extract or a herb plant fermented extract according to an embodiment of the present invention. FIG.

In the invention, the extract of the herb plant extract and the extract of the herb plant fermentation can be concentrated and used in the form of a concentrate or dried powder. Meat substitute meals can be cooked in any product containing meat such as ribs, steaks, cuts, bulgogi, sweet and sour pork, pizza, and burgers.

According to the present invention, the meat substitute is preferably 27 to 29% by weight of the vegetable mixture as a whole, and the nuts mixture is preferably 33 to 38% by weight. 7.5 to 8% by weight of soy sauce, 0.9 to 1% by weight of pepper, and 26 to 29% by weight of gluten powder were preferable.

The present invention will be described in more detail with reference to Examples. However, the following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.

Example 1 Production of Herb Plant Extract and Herb Plant Fermentation Extract of the Present Invention

(1) Production of herbal plant extract of the present invention

The herb plant extract of the present invention is prepared by mixing each material as shown in [Table 1], adding water to the total weight of the mixture at 5 to 10 times, and at 13 to 18 ° C for 1 to 2 days And extracted at low temperature. The low-temperature-extracted herb plant extract was filtered with gauze Invention Herb plant extracts were prepared.

The mixing ratio of the herbal plant fermentation extract of the present invention material Material usage Ratio (% by weight) Angelica 100 g 7.35 curcuma 10 g 0.74 garlic 100 g 7.35 onion 100 g 7.35 pine needles 100 g 7.35 beat 100 g 7.35 Celestial 100 g 7.35 licorice 50 g 3.68 Boryeong 100 g 7.35 Boiling 100 g 7.35 Ginseng 100 g 7.35 Peony 100 g 7.35 Sword 100 g 7.35 cinnamon 100 g 7.35 Sookmyung 100 g 7.35

(2) Production of fermented extract of herb plant of the present invention

The herb plant fermented extract of the present invention was prepared by mixing 5 parts of water and 2.5 parts of sugar with respect to the total weight of the mixture as shown in the above Table 1 and naturally fermenting at 20 to 25 ° C for 1 to 3 months And then aged at 5 to 12 ° C for 6 to 12 months or more. The aged herb plant fermented extract was filtered with gauze Invention herb plant fermented extract was prepared.

<Experimental Example 1> Antioxidant activity (DPPH inhibitory activity) of herbal plant extracts and herb plant fermented extracts

The herbal plant extracts and herbal plant fermented extracts prepared according to the present invention were diluted, and 40 μL of each sample was added to 760 μL of 300 μM DPPH / in EtOH after the syringe filter. The reaction was carried out at 37 ° C. for 30 minutes, and the resultant was subjected to UV / Visible spectrophotometer (Berkman, USA) was used to measure the absorbance at 515 nm. The resultant value was obtained according to the following equation (1).

A _sample : absorbance of sample addition well (515 nm)

A _blank : absorbance of distilled water addition well (515 nm)

As a result of the experiment, high antioxidative activity of herbal plant extract and herb plant fermented extract of the present invention was confirmed as shown in [Table 2].

The antioxidative activity (DPPH radical scavenging ability) of herbal plant extracts and herb plant fermented extracts of the present invention Treatment concentration Antioxidant activity (%) Invention herb plant extract 200-fold diluted solution 15.22 100-fold diluted herbal plant extract of the present invention 35.18 The present invention herb plant extract 50-fold diluted solution 61.64 The herb plant fermentation extract of the present invention was diluted 1000 times 33.30 500-fold dilution of herbal plant fermented extract of the present invention 56.78 The herb plant fermentation extract of the present invention diluted 250 times 92.34

Example 2 Preparation of a mixture of vegetables and nuts

The vegetables were shredded to a size of 3 centimeters in length, leaving only the edible parts, shiitake mushrooms, beets, potatoes, onions and garlic cleaned and then crushed for 1 to 2 minutes in a blender. The mixing ratios were as shown in Table 3 same.

The mixing ratio of the inventive vegetables Material usage (g) Ratio (% by weight) Shiitake mushrooms 30 27.3 beat 20 18.2 potato 20 18.2 onion 20 18.2 garlic 20 18.2

The mixture of roasted soybeans, cashew nuts, peanuts, flax seeds and pumpkin seeds was ground into powder, and walnuts and almonds were finely cut into grinders. The mixing ratios of the nuts were as shown in Table 4.

The mixing ratio of the nuts of the present invention Material usage (g) Ratio (% by weight) Walnut 30 25.00 almond 20 16.67 Cashew nut 10 8.33 peanut 20 16.67 Soybean beans 20 16.67 Pumpkin seed 10 8.33 flaxseed 10 8.33

&Lt; Example 3 > Manufacture of substitute meat for meat according to the present invention

The vegetable mixture prepared according to Example 2 was formulated in an amount of 27 to 29% by weight based on the total weight of the meat substitute formula and 33 to 38% by weight of a nutshell mixture, 7.5 to 8% by weight of liver, 0.9 to 1% And the herb plant extract of the present invention or the herb plant fermentation extract was added thereto, and the mixture was firstly kneaded. 26 to 29% by weight of gluten flour was added to the primary batter, followed by secondary kneading and aging in a low-temperature refrigerator for 24 hours. Then, the aged secondary batter was cut to prepare meat replacer of the present invention. The prepared meats were used in frozen storage.

<Experimental Example 2> Sensory Evaluation of Substitution Meat of the Present Invention

The meat substitute of the present invention was compared with soybean meat manufacturer B which is commercially available. The sensory test was carried out by selecting 10 ordinary people. The sensory evaluation items were rated as 5 points on the color, incense, flavor, texture, and overall likelihood of the meat substitute, and the scores were given in the range of 1 to 5, with 1 point being very bad and 5 points being very good The higher the preference, the higher the score.

As a result of the experiment, as shown in Table 5, there was no difference in the color, flavor, taste, texture, and overall acceptability of the present meat replacer according to the present invention.

Sensory Evaluation of Meat Substitution in the Present Invention Plain meat Plain bean meat In the present invention,
(Herb plant extract) In the present invention,
(Herbal plant fermented extract) color 4.55 4.52 4.56 4.55 incense 4.76 4.63 4.47 4.52 flavor 4.84 4.42 4.50 4.79 Viscosity 4.88 4.29 4.33 4.41 Overall likelihood 4.61 4.38 4.45 4.53

The present invention is an extremely useful invention in the food industry because it has an excellent effect of providing a substitute for meat in which nuts are added to a herbal plant extract or a herbal plant fermentation extract in terms of nutrition, function, quality and preference, and a preparation method thereof.

Claims (8)

5 to 10 times the weight of the mixture was added to the mixture, and the mixture was subjected to cold extraction at 13 to 18 ° C for 1 to 2 days, followed by filtration through gauze Wherein the plant extract is a plant extract.
5 times water and 2.5 times the weight of the mixture were added to the mixture, and the mixture was subjected to natural fermentation for 1 to 3 months at 20 to 25 ° C. And then aged at 5 to 12 ° C for 6 to 12 months or more and filtered by gauze.
A concentrate obtained by concentrating the extract of claim 1 or 2 under reduced pressure.
A dry powder characterized by freeze-drying the extract of claim 1 or 2.
27 to 29% by weight of the vegetable mixture and 33 to 38% by weight of the nuts mixture are mixed to the total composition weight, and 7.5 to 8% by weight of the liver, 0.9 to 1% by weight of the pepper, the herb plant extract or the herb of the paragraph 1 or 2, A plant fermentation extract is added to the mixture, and the mixture is kneaded first, and 26 to 29% by weight of gluten powder is added to the first batter, followed by secondary kneading and aging.
5. The vegetable mixture according to claim 5, wherein the shiitake, beet, potato, onion and garlic are mixed at a ratio of 1.5: 1: 1: 1: 1, respectively, followed by grinding with a mixer.
In paragraph 4, roasted soybean beans, cashew nuts, peanuts, flaxseed and pumpkin seeds are crushed into powder, and walnuts and almonds are finely cut into crushers and mixed at a ratio of 1: 0.5: 1: 0.5: 0.5: 1.5: 1 Lt; / RTI &gt;
A meat replacer characterized by being produced by the method according to any one of claims 5 to 7.

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