KR20200127380A - A manufacturing method of vegetarian hamburger patty reduced unpleasant taste and smell - Google Patents
A manufacturing method of vegetarian hamburger patty reduced unpleasant taste and smell Download PDFInfo
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Classifications
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
Description
본 발명은 식물성 패티의 제조 방법에 관한 것으로, 더욱 상세 하게는 기존 쇠고기 패티와 유사한 식감을 구현하는 식물성 패티의 제조 방법 및 상기 제조방법으로 제조된 식물성 패티에 관한 것이다. The present invention relates to a method of manufacturing a vegetable patty, and more particularly, to a method of manufacturing a vegetable patty that implements a texture similar to that of an existing beef patty, and to a vegetable patty manufactured by the method.
햄버거는 빵과 빵 사이에 야채 및 패티, 소스 등을 층층이 적재하여 제조하는 제품으로 내용물의 조성 및 소스에 따라 다양한 응용이 가능하다. 햄버거는 또한 대표적인 패스트푸드 제품으로서 제조가 간단하고 취식이 쉬워 많은 사람들의 사랑을 받고 있다. 하지만 최근에는 비만과 같은 사회적 이슈와 더불어 건강에 대한 관심 증가로 인해 패스트푸드를 기피하려는 인식이 확산되고 있다.Hamburger is a product manufactured by stacking vegetables, patties, sauces, etc. between bread and bread, and various applications are possible depending on the composition and sauce of the contents. Hamburger is also a representative fast food product and is loved by many people because it is simple to manufacture and easy to eat. However, in recent years, with social issues such as obesity and increased interest in health, awareness of avoiding fast food is spreading.
햄버거 제조에 사용되는 패티는 통상적으로 쇠고기로 제조되었으나 오늘날에는 돼지고기, 닭고기 및 수산물을 함유한 제품도 있어 종류가 매우 다양하기 때문에 소비자들은 본인의 취향에 맞는 제품을 선택할 수 있다. 국내 프랜차이즈 햄버거 전문점에서도 다양한 원료의 햄버거 패티를 조합하여 제품을 생산, 판매하고 있으나 아직까지는 쇠고기를 이용한 쇠고기 패티 제품의 판매율이 압도적으로 높은 실정이다.Patties used in hamburger manufacturing are usually made of beef, but today there are also products containing pork, chicken and aquatic products, so consumers can choose a product that suits their taste. Domestic franchise hamburger specialty stores also produce and sell products by combining hamburger patties of various ingredients, but the sales rate of beef patties using beef is still overwhelmingly high.
쇠고기 패티로 제조된 제품은 뛰어난 맛과 식감을 제공하기 때문에 꾸준한 사랑을 받고 있지만 100g당 포화지방이 6~10g 정도로 매우 높은 편이며 콜레스테롤 함량도 40~60mg으로 높은 편이다. 따라서 최근에는 반드시 채식주의자를 겨냥하지 않더라도 건강한 식생활을 하려는 사람이 증가하면서 이러한 쇠고기 패티의 문제점을 보완한 식물성 단백질 패티 제품의 개발이 증가하고 있다. Products made from beef patties are steadily loved because they provide excellent taste and texture, but the saturated fat per 100g is very high, about 6-10g, and the cholesterol content is high, 40-60mg. Therefore, in recent years, as the number of people who want to eat healthy even if they are not necessarily targeting vegetarians is increasing, the development of vegetable protein patty products that complement the problems of such beef patties is increasing.
동물성 단백질 원료를 대체하기 위한 기술로 식물성 단백질의 조직화 기술이 널리 사용되고 있다. 대두, 완두콩, 밀 등의 원료에서 분리한 식물성 단백질을 이용하여 고온고압 사출을 통해 조직화 한 것으로 동물성 근섬유 단백질과 유사한 질감과 식감을 갖기 때문에 다양한 제품에 적용되어 개발되고 있다. 여기서 가장 널리 사용되는 원료는 대두단백이다. 미국 ADM 社에서 세계최초로 TVP(Textured Soy Protein)를 개발했으며, 전세계적으로 판매되는 식물성 육류 단백질 대체품의 대부분은 조직화된 대두단백을 근간으로 하고 있다.As a technology to replace animal protein raw materials, plant protein organization technology is widely used. It is structured through high-temperature and high-pressure injection using vegetable proteins separated from raw materials such as soybeans, peas, and wheat, and has been applied to various products because it has a texture and texture similar to animal muscle fiber proteins. The most widely used raw material here is soy protein. ADM of the US developed the world's first TVP (Textured Soy Protein), and most of the plant meat protein substitutes sold worldwide are based on organized soy protein.
국내에서도 대두단백을 활용하여 식물성 패티를 개발한 사례가 있다. 등록특허 10-1659655(2016.09.19)에서는 조직대두단백이 아닌 증자콩을 갈아서 제조하여 패티를 구현하였으나 조직대두단백을 사용하지 않았기 때문에 식감이 진짜 육고기로 제조한 패티보다 떨어질 것으로 사료된다. 등록특허 10-1021941(2011. 03. 07)에서는 조직대두단백(TSP)을 효소 처리하여 돼지고기 패티와 유사한 식감과 맛을 구현하고자 노력하였다. In Korea, there is a case of developing a vegetable patty using soy protein. In Patent Registration 10-1659655 (September 19, 2016), a patty was implemented by grinding steamed soybeans, not tissue soy protein, but since tissue soy protein was not used, the texture is thought to be inferior to patties made with real meat. In Patent Registration 10-1021941 (2011. 03. 07), tissue soy protein (TSP) was enzymatically treated to achieve a texture and taste similar to pork patties.
이러한 대두단백을 이용하여 제조한 제품은 원료에서 기인하는 특유의 대두취가 있어 거부감을 갖는 사람도 있으며, GMO 원료 이슈에서 자유로울 수 없다는 단점이 있다. 또한 이러한 선행연구 결과물로는 쇠고기 패티로 제조한 햄버거를 선호하는 사람들의 욕구를 충족시켜 줄 수 없기 때문에 대두가 아닌 다른 원료를 이용하여 쇠고기 패티를 대체 할 제품 개발이 필요하다. 최근에는 밀단백을 원료로 하여 제조한 조직밀단백도 시중에 판매되고 있으나 이 역시 조직대두단백과 마찬가지로 특유의 곡물취와 밀취가 있어 쇠고기 패티 맛을 구현하는데 어려움이 있는 것이 사실이다.Products manufactured using these soybean proteins have a characteristic soybean odor from the raw materials, so some people have a feeling of rejection, and there is a disadvantage that they cannot be free from issues of GMO raw materials. In addition, since the results of these previous studies cannot satisfy the needs of those who prefer hamburgers made from beef patties, it is necessary to develop a product to replace beef patties using ingredients other than soybeans. In recent years, tissue wheat protein made from wheat protein as a raw material is also sold on the market, but it is true that it is difficult to realize the taste of beef patty because it also has a characteristic grain odor and smear like tissue soy protein.
상기와 같은 문제점에 착안하여, 식물성 패티 특유의 이미 및 이취를 저감화하고, 식물성 조직단백을 주원료로 하되 쇠고기와 유사한 맛과 외관을 갖는 햄버거 패티 및 그 제조방법을 제공하고자 한다.Focusing on the above problems, it is intended to reduce the taste and off-flavor peculiar to vegetable patties, and to provide a hamburger patty having a taste and appearance similar to that of beef, and a method of manufacturing the same, using vegetable tissue protein as a main ingredient.
본 발명의 일측면은, 식물성 단백질 원료에서 기인하는 특유의 곡물취 및 밀취 등의 냄새 저감을 위해 훈연처리한 식물성 조직단백을 원료로 하는 식물성 패티 및 이의 제조방법을 제공하는 것에 목적이 있다.An aspect of the present invention is to provide a vegetable patty and a method for producing the same, using a plant tissue protein smoked as a raw material to reduce odors such as grain odor and smuggling, which are unique to the vegetable protein raw material.
본 발명의 일측면은, 쇠고기 패티와 유사한 식감을 구현하기 위하여 시중에서 판매하는 식물성 조직단백을 이용하지만 냄새를 저감시키기 위해 가공전에 식물성 조직단백을 훈연처리하는 공정을 포함하는 식물성 패티의 제조방법을 제공하는데 그 목적이 있다.One aspect of the present invention provides a method for producing a vegetable patty comprising a process of smoking a vegetable tissue protein before processing to reduce odor, but using commercially available vegetable tissue protein in order to realize a texture similar to that of beef patty. It has its purpose to provide.
본 발명의 일측면은 식물성 조직단백의 결착력을 증대시키기 위하여 분리대두단백, 밀글루텐, Methylcellulose 등의 식물성 단백질 및 식이섬유를 사용하는 것을 특징으로 하는 식물성 패티의 제조방법을 제공하는데 그 목적이 있다.One aspect of the present invention is to provide a method for producing a vegetable patty, characterized in that using vegetable proteins and dietary fibers such as isolated soy protein, wheat gluten, and methylcellulose in order to increase the binding power of vegetable tissue proteins.
본 발명의 일측면은 코코넛 오일, 팜오일, 채종유, 해바라기씨유, 대두유, 면실유 등의 식물성 오일 중 1종 이상의 것을 혼합 사용하여 배합물의 물성을 조절하는 것을 특징으로 하는 식물성 패티의 제조방법을 제공하는데 그 목적이 있다.One aspect of the present invention provides a method for producing a vegetable patty, characterized in that the physical properties of the blend are adjusted by mixing and using one or more of vegetable oils such as coconut oil, palm oil, rapeseed oil, sunflower seed oil, soybean oil, and cottonseed oil. It has its purpose.
본 발명의 일측면은 저온에서 1시간 이상 숙성 공정을 포함하여 패티 성형기에서 성형되기 적합한 물성을 갖도록 하는 식물성 패티의 제조방법을 제공하는데 그 목적이 있다. 상기 저온 숙성을 통해 물성이 달라진 배합물은 패티 성형기를 통하여 패티 형태로 제조, 동결되어 유통될 수 있다.An aspect of the present invention is to provide a method for manufacturing a vegetable patty, including a process of aging for at least 1 hour at a low temperature, so as to have physical properties suitable for molding in a patty forming machine. The blend having different physical properties through the low-temperature aging may be manufactured in a patty form through a patty molding machine, frozen, and distributed.
본 발명의 목적은 이상에서 언급한 목적으로 제한되지 않는다. 본 발명의 목적은 이하의 설명으로 보다 분명해 질 것이며, 특허청구범위에 기재된 수단 및 그 조합으로 실현될 것이다.The object of the present invention is not limited to the object mentioned above. The object of the present invention will become more apparent from the following description, and will be realized by the means described in the claims and combinations thereof.
본 발명은 상기 목적을 달성하기 위해 이하의 구성을 포함할 수 있다.The present invention may include the following configurations to achieve the above object.
본 발명의 일측면은 식물성 패티의 제조방법에 있어서, (a) 식물성 조직단백을 훈연하는 단계; (b) 훈연된 식물성 조직단백과 식물성 패티의 재료를 혼합하는 단계; (c) 혼합이 완료된 혼합물을 저온 숙성하는 단계; 및 (d) 숙성이 완료된 혼합물을 성형 및 동결하는 단계;를 포함하며 상기 (a)의 훈연하는 단계는 40℃ 내지 80℃의 온도조건 및 상대습도 30% 내지 80%의 습도조건에서 5분 내지 2시간 훈연하는 것인, 식물성 패티의 제조방법을 제공한다.In one aspect of the present invention, in a method for producing a vegetable patty, (a) smoking a vegetable tissue protein; (b) mixing the smoked vegetable tissue protein and the material of the vegetable patty; (c) low-temperature aging of the mixed mixture; And (d) forming and freezing the aging mixture; and the step of smoking in (a) includes 5 minutes to a temperature condition of 40°C to 80°C and a humidity condition of 30% to 80% relative humidity. It provides a method for producing a vegetable patty, which is smoked for 2 hours.
본 발명의 일측면에 있어서, 상기 (a) 및 (b) 단계 사이에 훈연된 식물성 조직단백을 중량비율 1.2 내지 2.5배의 물에 10 내지 2시간 동안 수화하는 단계를 추가적으로 포함하는, 식물성 패티의 제조방법을 제공한다.In one aspect of the present invention, the vegetable patty further comprises the step of hydrating the smoked vegetable tissue protein in water at a weight ratio of 1.2 to 2.5 times for 10 to 2 hours between steps (a) and (b). Provides a manufacturing method.
본 발명의 일측면에 있어서, 상기 (b) 단계의 식물성 패티의 재료에는 결착제를 포함하고, 상기 결착제는 분리대두단백, 밀글루텐, 메틸셀룰로오스, 구아검, 변성전분, 카라기난 및 식물성 오일 중 어느 하나 이상을 포함하는, 식물성 패티의 제조방법을 제공한다.In one aspect of the present invention, the material of the vegetable patty of step (b) includes a binder, and the binder is among soybean protein isolate, wheat gluten, methylcellulose, guar gum, modified starch, carrageenan, and vegetable oil. It provides a method for producing a vegetable patty, including any one or more.
본 발명의 일측면에 있어서, 상기 결착제는 제 1 결착제 및 제 2 결착제를 포함하며, 상기 제 1 결착제는 분리대두단백, 밀글루텐, 메틸셀룰로오스, 구아검, 변성전분 및 카라기난 중 어느 하나 이상이며, 상기 제 2 결착제는 식물성 오일이며, 상기 제 1 결착제 투입 후 15 초 내지 5 분 동안 혼합 후 상기 제 2 결착제를 투입하는 것을 특징으로 하는, 식물성 패티의 제조방법을 제공한다.In one aspect of the present invention, the binder comprises a first binder and a second binder, and the first binder is any of soy protein isolate, wheat gluten, methyl cellulose, guar gum, modified starch and carrageenan It is at least one, and the second binder is a vegetable oil, and after mixing for 15 seconds to 5 minutes after the first binder is added, the second binder is added. It provides a method for producing a vegetable patty. .
본 발명의 일측면에 있어서, 상기 식물성 오일은 야자유, 팜유, 팜핵유, 채종유, 해바라기씨유, 대두유, 및 면실유 중 어느 하나 이상인, 식물성 패티의 제조방법을 제공한다.In one aspect of the present invention, the vegetable oil is any one or more of palm oil, palm oil, palm kernel oil, rapeseed oil, sunflower seed oil, soybean oil, and cottonseed oil, providing a method for producing a vegetable patty.
본 발명의 일측면에 있어서, 상기 (c)의 저온 숙성하는 단계는 2℃ 내지 12℃의 온도에서 30분 이상 숙성하는 것인, 식물성 패티의 제조방법을 제공한다.In one aspect of the present invention, the step of aging at a low temperature of (c) provides a method for producing a vegetable patty, which is aged for 30 minutes or more at a temperature of 2°C to 12°C.
본 발명의 일측면에 있어서, 상기 식물성 조직단백은 조직밀단백인, 식물성 패티의 제조방법을 제공한다.In one aspect of the present invention, the vegetable tissue protein is a tissue protein, it provides a method for producing a vegetable patty.
본 발명의 다른 측면은 상기 중 어느 하나의 제조방법으로 제조된 식물성 패티를 제공한다.Another aspect of the present invention provides a vegetable patty prepared by any one of the above manufacturing methods.
본 발명의 또 다른 측면은 상기 식물성 패티를 포함하는 식품을 제공한다. Another aspect of the present invention provides a food product comprising the vegetable patty.
본 발명의 또 다른 측면에서, 상기 식품은 햄버거인, 식품을 제공한다.In another aspect of the present invention, the food product provides a food product, which is a hamburger.
본 발명의 일측면에 따른 식물성 패티의 제조 방법에 의하면, 기존의 식물성 단백질 원료를 사용한 식물성 패티에 비하여 특유의 곡물취 및 밀취가 현저히 저감되는 효과가 있다.According to the method for producing a vegetable patty according to an aspect of the present invention, compared to a vegetable patty using a conventional vegetable protein raw material, a characteristic grain odor and smuggling are significantly reduced.
본 발명의 일측면에 따른 식물성 패티의 제조 방법에 의하면, 쇠고기 패티와 유사한 식감 및 조직감을 구현할 수 있다.According to the method of manufacturing a vegetable patty according to an aspect of the present invention, a texture and texture similar to that of a beef patty can be implemented.
본 발명의 일측면에 따른 식물성 패티의 제조 방법에 의하면, 쇠고기 패티와 유사한 식감 및 조직감을 구현할 수 있음과 동시에 기존의 식물성 단백질 원료를 사용한 식물성 패티에 비하여 특유의 곡물취 및 밀취가 현저히 저감되는 효과가 있다.According to the method of manufacturing a vegetable patty according to an aspect of the present invention, a texture and texture similar to that of a beef patty can be realized, and at the same time, a characteristic grain odor and smuggling are significantly reduced compared to a vegetable patty using a conventional vegetable protein raw material. There is.
도 1은 본 발명에 따른 식물성 패티의 제조방법을 나타낸 공정도이다.
도 2는 실시예 1에서 제조한 식물성 패티(우측) 및 비교예 1의 기존 쇠고기 패티(좌측)를 나타낸 사진이다.1 is a flow chart showing a method of manufacturing a vegetable patty according to the present invention.
2 is a photograph showing a vegetable patty prepared in Example 1 (right) and an existing beef patty (left) of Comparative Example 1.
본 발명의 요지를 흐릴 수 있다고 판단되면 공지 구성 및 기능에 대한 설명은 생략한다. 본 명세서에서 "포함"한다는 것은 특별한 기재가 없는 한 다른 구성요소를 더 포함할 수 있음을 의미한다.If it is determined that it may obscure the subject matter of the present invention, a description of known configurations and functions will be omitted. In the present specification, "including" means that other components may be further included unless otherwise specified.
본 명세서에 있어서, 범위가 변수에 대해 기재되는 경우, 상기 변수는 상기 범위의 기재된 종료점들을 포함하는 기재된 범위 내의 모든 값들을 포함하는 것으로 이해될 것이다. 예를 들면, "5 내지 10"의 범위는 5, 6, 7, 8, 9, 및 10의 값들뿐만 아니라 6 내지 10, 7 내지 10, 6 내지 9, 7 내지 9 등의 임의의 하위 범위를 포함하고, 5.5, 6.5, 7.5, 5.5 내지 8.5 및 6.5 내지 9 등과 같은 기재된 범위의 범주에 타당한 정수들 사이의 임의의 값도 포함하는 것으로 이해될 것이다. 또한 예를 들면, "10% 내지 30%"의 범위는 10%, 11%, 12%, 13% 등의 값들과 30%까지를 포함하는 모든 정수들뿐만 아니라 10% 내지 15%, 12% 내지 18%, 20% 내지 30% 등의 임의의 하위 범위를 포함하고, 10.5%, 15.5%, 25.5% 등과 같이 기재된 범위의 범주 내의 타당한 정수들 사이의 임의의 값도 포함하는 것으로 이해될 것이다.In the present specification, when a range is described for a variable, it will be understood that the variable includes all values within the stated range, including the stated endpoints of the range. For example, a range of "5 to 10" includes values of 5, 6, 7, 8, 9, and 10, as well as any subranges such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc. Inclusive, and it will be understood to include any values between integers that are reasonable in the scope of the stated range, such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and the like. Also, for example, the range of "10% to 30%" is 10% to 15%, 12% to 10%, 11%, 12%, 13%, etc., as well as all integers including up to 30%. It will be understood to include any subranges such as 18%, 20% to 30%, and the like, and include any values between reasonable integers within the scope of the stated range, such as 10.5%, 15.5%, 25.5%, and the like.
이하 본 발명에 대하여 상세히 설명한다.Hereinafter, the present invention will be described in detail.
먼저 식물성 조직단백 특유의 곡물취와 이취를 마스킹하기 위하여 식물성 조직단백 원료를 직접 훈연하는 과정이다. 본 발명에서는 이렇게 훈연 처리한 식물성 조직단백이 쇠고기 패티의 원료육 부분을 대체하게 된다. 스모크하우스의 트롤리에 체반을 얹고 건조상태의 식물성 조직단백을 3~5cm 두께만큼 붓고 골고루 펼쳐 준다. 이 때, 체반의 구멍 크기에 따라 식물성 조직단백이 투과되는 것을 막기 위하여 유산지 등의 훈연 연기의 침투가 가능한 종이 등을 바닥 부위에 깔 수 있다. 준비가 완료되면 스모크하우스를 이용하여 온도 50~60℃, 상대습도 40~60% 조건에서 10~30분 가량 훈연 처리한다.First, in order to mask grain odor and off-flavor peculiar to vegetable tissue protein, it is a process of directly smoking vegetable tissue protein raw materials. In the present invention, the smoked vegetable tissue protein replaces the raw meat portion of the beef patty. Place the sieve on the smokehouse trolley, pour dry vegetable tissue protein 3~5cm thick and spread evenly. At this time, in order to prevent the penetration of vegetable tissue proteins according to the size of the hole in the body plate, paper that allows smoking smoke such as parchment paper to penetrate may be laid on the floor. When the preparation is complete, use a smokehouse to smoke for 10 to 30 minutes at a temperature of 50 to 60°C and a relative humidity of 40 to 60%.
훈연처리한 식물성 조직단백은 중량대비 1.5~2.0배의 물에 30분~1시간 가량 수화시킨다. The smoked vegetable tissue protein is hydrated for 30 minutes to 1 hour in 1.5 to 2.0 times the weight of water.
수화가 완료된 식물성 조직단백을 믹서에 넣고 정제소금, MSG, 슈가시럽파우다, 시즈닝 등을 넣고 1분간 혼합한다. Put the hydrated vegetable tissue protein in a mixer, add refined salt, MSG, simple syrup powder, and seasoning, and mix for 1 minute.
원료가 골고루 섞이면 식물성 조직단백의 결착을 위하여 분리대두단백, 밀글루텐, Methylcellulose, 구아검, 전분, 변성전분, 카라기난 중 1종 이상 또는 전부를 투입하고 2분간 혼합한다. When the raw materials are evenly mixed, at least one or all of isolated soy protein, wheat gluten, methylcellulose, guar gum, starch, modified starch, and carrageenan are added and mixed for 2 minutes for binding of vegetable tissue protein.
혼합이 완료되면 야자유, 팜유, 팜핵유, 채종유, 해바라기씨유, 대두유, 면실유 중 1종 이상으로 혼합된 혼합유를 투입하여 배합물의 물성을 부드럽게 조절한다. 이 때 식물성 오일은 혼합 공정 중 제일 마지막에 투입해야 식물성 조직단백의 결착력을 최대로 끌어올릴 수 있다.When the mixing is complete, a mixed oil of one or more of palm oil, palm oil, palm kernel oil, rapeseed oil, sunflower seed oil, soybean oil, and cottonseed oil is added to smoothly adjust the physical properties of the blend. In this case, vegetable oil should be added at the end of the mixing process to maximize the binding power of vegetable tissue proteins.
혼합이 완료된 배합물은 4~10℃의 냉장실로 옮겨 6시간 이상 숙성한다. 숙성이 완료된 배합물의 물성은 상기 적시한 식물성 오일의 종류 및 혼합비율에 따라 달라질 수 있다. 배합물은 반드시 저온 숙성 과정을 통해 경도가 증가되어야만 패티 성형기를 이용한 패티 성형이 가능하다.After mixing, the mixture is transferred to a refrigerator at 4-10℃ and aged for more than 6 hours. The properties of the blend after maturation are completed may vary depending on the type and mixing ratio of the vegetable oil. The blend must be increased in hardness through a low-temperature aging process in order to form patties using a patty forming machine.
숙성이 완료된 배합은 일반적인 패티 성형기를 이용하여 햄버거 패티 형태로 성형하여 동결기를 이용하여 -35~-40℃에서 30~40분간 동결시킨 후 포장한다.After maturation is completed, use a general patty molding machine to form hamburger patties, freeze them at -35 to -40°C for 30 to 40 minutes using a freezer and pack.
이하 본 발명의 다양한 측면에 대하여 설명한다.Hereinafter, various aspects of the present invention will be described.
본 발명의 일측면은 식물성 패티의 제조방법에 있어서, (a) 식물성 조직단백을 훈연하는 단계; (b) 훈연된 식물성 조직단백과 식물성 패티의 재료를 혼합하는 단계; (c) 혼합이 완료된 혼합물을 저온 숙성하는 단계; 및 (d) 숙성이 완료된 혼합물을 성형 및 동결하는 단계;를 포함하며 상기 (a)의 훈연하는 단계는 40℃ 내지 80℃의 온도조건 및 상대습도 30% 내지 80%의 습도조건에서 5분 내지 2시간 훈연하는 것인, 식물성 패티의 제조방법을 제공한다.In one aspect of the present invention, in a method for producing a vegetable patty, (a) smoking a vegetable tissue protein; (b) mixing the smoked vegetable tissue protein and the material of the vegetable patty; (c) low-temperature aging of the mixed mixture; And (d) forming and freezing the aging mixture; and the step of smoking in (a) includes 5 minutes to a temperature condition of 40°C to 80°C and a humidity condition of 30% to 80% relative humidity. It provides a method for producing a vegetable patty, which is smoked for 2 hours.
상기 훈연 조건의 수치 범위를 만족하는 경우 식물성 패티 특유의 이미 및 이취를 저감함과 동시에 쇠고기 패티와 유사한 관능적인 효과를 나타낼 수 있다.When satisfying the numerical range of the smoking conditions, it is possible to reduce the taste and off-flavor peculiar to vegetable patties, and at the same time exhibit a sensory effect similar to that of beef patties.
본 발명의 일측면에 있어서, 상기 (a) 및 (b) 단계 사이에 훈연된 식물성 조직단백을 중량비율 1.2 내지 2.5배의 물에 10 내지 2시간 동안 수화하는 단계를 추가적으로 포함하는, 식물성 패티의 제조방법을 제공한다.In one aspect of the present invention, the vegetable patty further comprises the step of hydrating the smoked vegetable tissue protein in water at a weight ratio of 1.2 to 2.5 times for 10 to 2 hours between steps (a) and (b). Provides a manufacturing method.
상기 수화 조건의 수치 범위를 만족하는 경우 식물성 패티 특유의 이미 및 이취를 저감함과 동시에 쇠고기 패티와 유사한 관능적인 효과를 나타낼 수 있다.When the numerical range of the hydration conditions is satisfied, the taste and off-flavor peculiar to the vegetable patty can be reduced, and a sensory effect similar to that of the beef patty can be exhibited.
본 발명의 일측면에 있어서, 상기 (b) 단계의 식물성 패티의 재료에는 결착제를 포함하고, 상기 결착제는 분리대두단백, 밀글루텐, 메틸셀룰로오스, 구아검, 변성전분, 카라기난 및 식물성 오일 중 어느 하나 이상을 포함하는, 식물성 패티의 제조방법을 제공한다.In one aspect of the present invention, the material of the vegetable patty of step (b) includes a binder, and the binder is among soybean protein isolate, wheat gluten, methylcellulose, guar gum, modified starch, carrageenan, and vegetable oil. It provides a method for producing a vegetable patty, including any one or more.
본 발명의 일측면에 있어서, 상기 결착제는 제 1 결착제 및 제 2 결착제를 포함하며, 상기 제 1 결착제는 분리대두단백, 밀글루텐, 메틸셀룰로오스, 구아검, 변성전분 및 카라기난 중 어느 하나 이상이며, 상기 제 2 결착제는 식물성 오일이며, 상기 제 1 결착제 투입 후 15 초 내지 5 분 동안 혼합 후 상기 제 2 결착제를 투입하는 것을 특징으로 하는, 식물성 패티의 제조방법을 제공한다.In one aspect of the present invention, the binder comprises a first binder and a second binder, and the first binder is any of soy protein isolate, wheat gluten, methyl cellulose, guar gum, modified starch and carrageenan It is at least one, and the second binder is a vegetable oil, and after mixing for 15 seconds to 5 minutes after the first binder is added, the second binder is added. It provides a method for producing a vegetable patty. .
본 발명의 일측면에 있어서, 상기 식물성 오일은 야자유, 팜유, 팜핵유, 채종유, 해바라기씨유, 대두유, 및 면실유 중 어느 하나 이상인, 식물성 패티의 제조방법을 제공한다.In one aspect of the present invention, the vegetable oil is any one or more of palm oil, palm oil, palm kernel oil, rapeseed oil, sunflower seed oil, soybean oil, and cottonseed oil, providing a method for producing a vegetable patty.
본 발명의 일측면에 있어서, 상기 (c)의 저온 숙성하는 단계는 2℃ 내지 12℃의 온도에서 30분 이상 숙성하는 것인, 식물성 패티의 제조방법을 제공한다.In one aspect of the present invention, the step of aging at a low temperature of (c) provides a method for producing a vegetable patty, which is aged for 30 minutes or more at a temperature of 2°C to 12°C.
상기 숙성시간은 30분 이상 5시간 이하 일 수 있다. 상기 저온 숙성 조건의 수치 범위를 만족하는 경우 식물성 패티 특유의 이미 및 이취를 저감함과 동시에 쇠고기 패티와 유사한 관능적인 효과를 나타낼 수 있다.The aging time may be 30 minutes or more and 5 hours or less. When the numerical range of the low-temperature aging conditions is satisfied, the taste and off-flavor peculiar to vegetable patties may be reduced, and a sensory effect similar to that of beef patties may be exhibited.
본 발명의 일측면에 있어서, 상기 식물성 조직단백은 조직밀단백인, 식물성 패티의 제조방법을 제공한다.In one aspect of the present invention, the vegetable tissue protein is a tissue protein, it provides a method for producing a vegetable patty.
본 발명의 다른 측면은 상기 중 어느 하나의 제조방법으로 제조된 식물성 패티를 제공한다.Another aspect of the present invention provides a vegetable patty prepared by any one of the above manufacturing methods.
본 발명의 또 다른 측면은 상기 식물성 패티를 포함하는 식품을 제공한다. Another aspect of the present invention provides a food product comprising the vegetable patty.
본 발명의 또 다른 측면에서, 상기 식품은 햄버거인, 식품을 제공한다.In another aspect of the present invention, the food product provides a food product, which is a hamburger.
실시예 1 : 훈연처리를 거친 식물성 패티의 제조Example 1: Preparation of vegetable patties subjected to smoke treatment
실시예 1-1. 식물성 조직단백의 훈연 처리Example 1-1. Smoking treatment of vegetable tissue protein
식물성 조직단백은 미국 MGP Ingredients 社의 RS65C 제품을 사용하였다. 우선 건조상태의 식물성 조직단백 원료를 스모크하우스 체반에 3~5cm 두께가 되도록 고르게 펼쳐 놓는다. 이 때, 체반의 구멍 크기에 따라 식물성 조직단백이 구멍 사이로 빠지는 것을 방지하기 위하여 유산지 등의 훈연 연기의 투과가 가능한 종이를 바닥에 깔았다. 준비가 완료된 식물성 조직단백은 스모크하우스 설비를 이용하여 온도 50~60℃, 상대습도 40~60% 조건에서 10~30분 가량 훈연한다. 훈연이 완료된 식물성 조직단백은 와곤 등의 설비에 옮겨 수화시킬 준비를 하였다.(훈연 조직단백의 준비)The plant tissue protein was made using RS65C from MGP Ingredients, USA. First, spread the dry vegetable tissue protein material evenly on a smokehouse sieve so that it is 3~5cm thick. At this time, in order to prevent the vegetable tissue proteins from falling through the pores according to the size of the pores of the sieve, a paper capable of permeating smoking smoke such as parchment was laid on the floor. The prepared vegetable tissue protein is smoked for 10 to 30 minutes at a temperature of 50 to 60℃ and a relative humidity of 40 to 60% using a smokehouse facility. The plant tissue protein that has been smoked was transferred to facilities such as Wagon and prepared for hydration (preparation of smoked tissue protein).
실시예 1-2. 훈연된 식물성 조직단백과 부원료의 혼합Example 1-2. Mixture of smoked vegetable tissue protein and auxiliary ingredients
(1) 훈연이 완료된 식물성 조직단백을 다른 부원료와 혼합하기 전에 중량비율로 1.5~2.0배의 물에 30분~1시간 가량 수화시켰다. (1) The smoked vegetable tissue protein was hydrated in 1.5 to 2.0 times the weight ratio of water for 30 minutes to 1 hour before mixing with other auxiliary ingredients.
(2) 수화가 완료된 식물성 조직단백을 믹서기에 투입 후 정제소금, 슈가시럽파우다, MSG, 시즈닝의 원료를 투입하여 1분간 혼합한다. 혼합이 완료되면 식물성 조직단백의 결착을 위하여 분리대두단백, 메틸셀룰로스, 카라기난 3종을 혼합하여 투입하고 2분간 혼합하였다. (2) After adding the hydrated vegetable tissue protein to a blender, add purified salt, simple syrup powder, MSG, and seasoning ingredients and mix for 1 minute. When the mixing was complete, three kinds of soybean protein isolate, methylcellulose, and carrageenan were mixed and added for binding of vegetable tissue proteins, followed by mixing for 2 minutes.
(3) 혼합물에 다시 야자유 및 채종유를 혼합한 오일을 투입하고 3분간 혼합하여 배합물이 골고루 섞이게 했다. 이 때 식물성 오일을 가장 마지막에 투입해야 식물성 조직단백의 결착력을 최대로 끌어올릴 수 있다. (3) The oil mixed with palm oil and rapeseed oil was again added to the mixture, and the mixture was mixed for 3 minutes to make the mixture evenly mixed. At this time, vegetable oil must be added last to maximize the binding power of vegetable tissue proteins.
실시예 1-3. 식물성 패티 혼합물의 숙성Example 1-3. Ripening of vegetable patty mixture
실시예 1-1과 실시예 1-2를 통해 제조된 식물성 패티 혼합물은 4~10℃의 저온 숙성실에서 1시간 이상 숙성한다. 식물성 패티 혼합물은 반드시 저온 숙성 과정을 거쳐야 경도 증가로 인하여 패티 성형기에 의해 패티 성형이 가능하다. 따라서 본 과정은 식물성 패티의 대량 생산을 위한 필수 공정이라고 할 수 있다.The vegetable patty mixture prepared in Examples 1-1 and 1-2 is aged for at least 1 hour in a low-temperature aging room at 4-10°C. The vegetable patty mixture must undergo a low-temperature aging process to increase the hardness so that the patty can be formed by a patty molding machine. Therefore, this process can be said to be an essential process for mass production of vegetable patties.
실시예 1-4. 식물성 패티의 제조Example 1-4. Preparation of vegetable patties
실시예 1-3을 통해 숙성을 거친 식물성 패티 혼합물은 통상의 패티 성형기를 이용하여 햄버거 패티 형태로 성형 할 수 있다. 패티의 형태 및 중량은 설비 설정에 따라 조절 가능하며 연속적으로 생산 될 수 있다. 성형이 완료된 패티는 동결기를 통해 -35~-40℃에서 30~60분간 동결하여 완성하였다.The vegetable patty mixture aged through Example 1-3 may be molded into a hamburger patty using a conventional patty forming machine. The shape and weight of patties can be adjusted according to equipment settings and can be produced continuously. The molded patty was completed by freezing at -35 to -40°C for 30 to 60 minutes through a freezer.
비교예 1 : 쇠고기 패티Comparative Example 1: Beef Patty
비교예 1로 사용되는 쇠고기 패티는 ㈜롯데푸드 김천공장에서 생산되는 제품을 사용하였다.The beef patty used as Comparative Example 1 was a product produced at Lotte Food's Gimcheon factory.
비교예 2 : 비훈연한 식물성 패티Comparative Example 2: Non-smoked vegetable patty
상기 실시예 1과 동일한 방법으로 제조하되, 실시예 1-1의 훈연처리 과정을 생략하였다.It was prepared in the same manner as in Example 1, but the smoking treatment process of Example 1-1 was omitted.
비교예 3 : 스모크향만 첨가한 식물성 패티의 제조Comparative Example 3: Preparation of vegetable patty containing only smoke flavor
상기 비교예 2와 동일한 방법으로 제조하되, 식물성 패티에 스모크향(스모크 오일)만을 첨가하였다.It was prepared in the same manner as in Comparative Example 2, but only smoked flavor (smoke oil) was added to the vegetable patty.
실험예1. 쇠고기 패티와 식물성 패티의 색도 측정Experimental Example 1. Measuring the chromaticity of beef and vegetable patties
쇠고기 패티(비교예 1)과 식물성 패티(실시예 1)의 품질 평가를 위하여 실제 쇠고기 패티 완제품과 식물성 패티의 색도를 측정하였다. In order to evaluate the quality of the beef patty (Comparative Example 1) and the vegetable patty (Example 1), the colors of the actual finished beef patty and the vegetable patty were measured.
색차계(Chroma Meter CR-400, Konica Minolta, INC., Japan)를 이용하여 White Standard Plate(Y=85.6, x=0.3156, y=0.3213)를 표준으로 하여 L(명도), a(적색도), b(황색도)의 값을 측정하였으며 그 결과를 [표 1]에 나타내었다.Using a color difference meter (Chroma Meter CR-400, Konica Minolta, INC., Japan), using a white standard plate (Y=85.6, x=0.3156, y=0.3213) as standard, L (brightness), a (redness) , b (yellowness) was measured, and the results are shown in [Table 1].
표 1은 쇠고기 패티와 식물성 패티의 색도 측정 결과이다. 색차를 나타내는 비교값 ΔE의 경우 쇠고기 패티를 기준으로 비교하였다. 각 측정값은 10회 반복 측정 후 나타낸 평균값이다. Table 1 shows the results of measuring the color of beef patties and vegetable patties. The comparison value ΔE representing the color difference was compared based on the beef patty. Each measured value is an average value expressed after 10 repeated measurements.
실험결과, 두 제품간의 색차는 5.75로 완제품에 대한 외관의 색이 매우 비슷하다는 것을 알 수 있다.As a result of the experiment, the color difference between the two products was 5.75, indicating that the appearance of the finished product was very similar.
실험예2. 쇠고기 패티와 식물성 패티의 텍스처 비교Experimental Example 2. Texture comparison of beef patty and vegetable patty
쇠고기 패티(비교예 1)과 식물성 패티(실시예 1)의 텍스처 품질 비교를 위하여 Rheometer(COMPAC-100Ⅱ, Sun Scientific Co., Ltd., Tokyo, Japan)를 사용해 최대응력(g)과 절단강도(g/cm2)를 측정하였다. To compare the texture quality of beef patty (Comparative Example 1) and vegetable patty (Example 1), a Rheometer (COMPAC-100II, Sun Scientific Co., Ltd., Tokyo, Japan) was used to determine the maximum stress (g) and cutting strength (g). g/cm 2 ) was measured.
패티 샘플은 가로х세로х높이 = 20х30х9mm로 절단하여 측정항목 = 절단강도시험, 테이블 스피드 = 60mm/min, 로드셀 최대응력 2kg(4kg)의 조건으로 Adaptor No.2를 이용해 10회 반복 측정 후 평균값을 [표 2]에 나타내었다.The patty sample is cut into width x length x height = 20 x 30 x 9mm and measured items = cutting strength test, table speed = 60mm/min, load cell maximum stress 2kg (4kg), and measuring 10 times using Adapter No. It is shown in [Table 2].
표 2는 쇠고기 패티와 식물성 패티의 텍스처 측정 결과이다.Table 2 shows the results of measuring the texture of beef patties and vegetable patties.
최대응력의 수치가 크다는 것은 외부압력에 대한 내용물의 저항력이 크다는 것을 의미하며 식물성 패티에 대한 최대응력의 경우 쇠고기 패티 제품에 비해 2.6배 높게 측정되었다. The high value of the maximum stress means that the content has a high resistance to external pressure, and the maximum stress on the vegetable patty was measured 2.6 times higher than that of the beef patty product.
이는 패티를 조리하는 과정에서 쇠고기 패티에 비해 식물성 패티의 경화가 더 진행되기 때문인 것으로 사료되며 따라서 좀 더 질긴 식감을 갖기 때문에 쇠고기의 고깃결을 씹는 듯한 식감을 느낄 수 있다.This is believed to be due to the fact that the hardening of the vegetable patty proceeds more than the beef patty in the process of cooking the patty. Therefore, it has a more chewy texture, so you can feel the texture as if you are chewing the meat texture of beef.
실험예3. 훈연 여부에 따른 관능평가 결과Experimental Example 3. Sensory evaluation result according to smoking status
식물성 조직단백의 훈연 여부가 식물성 패티 완제품의 품질에 미치는 영향을 평가하기 위하여 직원 52명을 대상으로 훈연, 비훈연 식물성 조직단백을 이용해 만든 제품과 훈연처리 없이 소량의 스모크향(스모크오일)을 사용하여 제조한 제품의 관능평가를 진행하였다. To evaluate the effect of smoking or not of vegetable tissue protein on the quality of finished vegetable patties, products made using smoked and non-smoked vegetable tissue proteins for 52 employees and a small amount of smoke scent (smoke oil) are used without smoking treatment. Then, the sensory evaluation of the manufactured product was conducted.
맛과 선호도를 9점 척도로 진행 하였으며 결과는 [표 3]에 나타내었다.Taste and preference were measured on a 9-point scale, and the results are shown in [Table 3].
표 3은 훈연 여부에 따른 식물성 패티의 관능평가 결과이다.Table 3 shows the results of sensory evaluation of vegetable patties according to whether or not smoked.
맛과 선호도에 대한 관능평가 결과 식물성 조직단백을 훈연 처리하여 제조한 식물성 패티에 대한 점수가 압도적으로 높음을 알 수 있었다. As a result of sensory evaluation for taste and preference, it was found that the score for the vegetable patty prepared by smoking treatment with vegetable tissue protein was overwhelmingly high.
스모크향을 소량 가하여 인위적인 스모크향을 부여한 제품의 경우 완제품 섭취시 약간의 화학적 냄새가 느껴져 거부감을 갖는 이도 있었으며 식물성 조직단백을 직접 훈연 처리하여 만든 식물성 패티가 식물성 단백질에서 기인하는 이취를 가장 잘 마스킹하는 것으로 측정되었다.In the case of products that gave artificial smoke scent by adding a small amount of smoke scent, some people felt a little chemical odor when ingesting the finished product, and some had a feeling of rejection. Was measured.
Claims (10)
(a) 식물성 조직단백을 훈연하는 단계;
(b) 훈연된 식물성 조직단백과 식물성 패티의 재료를 혼합하는 단계;
(c) 혼합이 완료된 혼합물을 저온 숙성하는 단계; 및
(d) 숙성이 완료된 혼합물을 성형 및 동결하는 단계;를 포함하며
상기 (a)의 훈연하는 단계는 40℃ 내지 80℃의 온도조건 및 상대습도 30% 내지 80%의 습도조건에서 5분 내지 2시간 훈연하는 것인, 식물성 패티의 제조방법.
In the method for producing a vegetable patty,
(a) smoking a plant tissue protein;
(b) mixing the smoked vegetable tissue protein and the material of the vegetable patty;
(c) low-temperature aging of the mixed mixture; And
(d) molding and freezing the aging mixture; and
The step of smoking (a) is to smoke for 5 minutes to 2 hours in a temperature condition of 40°C to 80°C and a humidity condition of 30% to 80% of a relative humidity, a method for producing a vegetable patty.
상기 (a) 및 (b) 단계 사이에 훈연된 식물성 조직단백을 중량비율 1.2 내지 2.5배의 물에 10 내지 2시간 동안 수화하는 단계를 추가적으로 포함하는, 식물성 패티의 제조방법.
The method of claim 1,
The method for producing a vegetable patty, further comprising the step of hydrating the smoked vegetable tissue protein in water at a weight ratio of 1.2 to 2.5 times for 10 to 2 hours between steps (a) and (b).
상기 (b) 단계의 식물성 패티의 재료에는 결착제를 포함하고,
상기 결착제는 분리대두단백, 밀글루텐, 메틸셀룰로오스, 구아검, 변성전분, 카라기난 및 식물성 오일 중 어느 하나 이상을 포함하는, 식물성 패티의 제조방법.
The method of claim 1,
The material of the vegetable patty of step (b) includes a binder,
The binder comprises soybean protein isolate, wheat gluten, methylcellulose, guar gum, modified starch, carrageenan, and vegetable oil.
상기 결착제는 제 1 결착제 및 제 2 결착제를 포함하며,
상기 제 1 결착제는 분리대두단백, 밀글루텐, 메틸셀룰로오스, 구아검, 변성전분 및 카라기난 중 어느 하나 이상이며,
상기 제 2 결착제는 식물성 오일이며,
상기 제 1 결착제 투입 후 15 초 내지 5 분 동안 혼합 후 상기 제 2 결착제를 투입하는 것을 특징으로 하는, 식물성 패티의 제조방법.
The method of claim 3,
The binder includes a first binder and a second binder,
The first binder is any one or more of isolate soy protein, wheat gluten, methyl cellulose, guar gum, modified starch and carrageenan,
The second binder is a vegetable oil,
The method for producing a vegetable patty, characterized in that the second binder is added after mixing for 15 seconds to 5 minutes after the first binder is added.
상기 식물성 오일은 야자유, 팜유, 팜핵유, 채종유, 해바라기씨유, 대두유, 및 면실유 중 어느 하나 이상인, 식물성 패티의 제조방법.
The method of claim 4,
The vegetable oil is any one or more of palm oil, palm oil, palm kernel oil, rapeseed oil, sunflower seed oil, soybean oil, and cottonseed oil, a method for producing a vegetable patty.
상기 (c)의 저온 숙성하는 단계는 2℃ 내지 12℃의 온도에서 30분 이상 숙성하는 것인, 식물성 패티의 제조방법.
The method of claim 1,
The step of aging at a low temperature of (c) is to be aged at a temperature of 2°C to 12°C for 30 minutes or more.
상기 식물성 조직단백은 조직밀단백인, 식물성 패티의 제조방법.
The method of claim 1,
The vegetable tissue protein is a tissue wheat protein, a method for producing a vegetable patty.
상기 제조방법은 포장하는 단계를 추가로 포함하는, 식물성 패티의 제조방법.
The method of claim 1,
The manufacturing method further comprises the step of packaging, a method of manufacturing a vegetable patty.
A vegetable patty prepared by the manufacturing method according to any one of claims 1 to 8.
A hamburger comprising a vegetable patty according to claim 9.
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| KR101659655B1 (en) | 2013-12-30 | 2016-09-26 | 경남과학기술대학교 산학협력단 | Soybean-meat containing lower gluten and a preparation method thereof |
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| KR101659655B1 (en) | 2013-12-30 | 2016-09-26 | 경남과학기술대학교 산학협력단 | Soybean-meat containing lower gluten and a preparation method thereof |
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