KR20200141958A - Artificial meat food composition using vegetable protein, artificial meat and manufacturing method thereof - Google Patents

Abstract

The present invention provides artificial meat prepared by using an artificial meat food composition including vegetable proteins such as soybean protein, gluten, starch, protein crosslinking agents, and protein hydrolysates. The artificial meat prepared according to the present invention may have a shape similar to the microfilament structure of animal meat, thus reproducing the appearance, texture, gravy, and umami taste of animal meat, and thus can show organoleptically and nutritionally excellent characteristics of vegetable meat.

Description

Artificial meat food composition using vegetable protein, artificial meat and manufacturing method thereof

The present invention relates to an artificial meat food composition, artificial meat, and a method of manufacturing the same using vegetable protein.

An increasing number of people choose to live a vegetarian-oriented lifestyle, where eating meat should be restricted for ethical, religious, or health reasons. In addition, as the world population grows, it is necessary to provide more than 200 million tons of meat protein each year, and it is not only difficult with the current factory farming method to meet this demand for animal protein, and such factory farming method is not only conducive to environmental pollution and animal cruelty. People who feel guilty about damaging the environment due to livestock are turning their attention to vegetable meat because it is difficult to avoid controversy. According to this trend, the market related to vegetable meat as a substitute for meat meat is increasing rapidly.

Since vegetable meat, including soybean meat, does not contain animal fat, it reduces the intake of cholesterol and saturated fatty acids and helps prevent cardiovascular and metabolic diseases. In addition, there is no fear of infection from diseases that may be derived from animal foods, and animal meat contains insufficient fiber, vitamins and minerals, etc., and is abundant in well-made vegetable meat. The digestion time is also shorter than that of meat, so there is no burden on the stomach and intestines.

As such a meat substitute, the texture, flavor, and taste that vegetable meat must have are key prerequisites. Among vegetable meats, the raw material of soybean meat is soybean itself, soybean powder, soybean protein, and it represents an organized soybean protein made from skim soybeans. Only the protein from the tissue vegetable protein (TVP) and soybeans is separated from carbohydrates and fats. There is an isolated soy protein (ISP) that has been removed. In the case of TVP, it is difficult to maintain a stable quality due to unstable texture, and in the case of ISP, it is common to mix and use these because of the disadvantages of high protein content, tasteless and odorless, but expensive.

In addition, since vegetable meat does not have a texture of animal meat with only vegetable protein, efforts have been made to produce structured meat with protein fibers aligned like animal meat with tissue vegetable protein and isolated soy protein using gluten.

On the other hand, the prior art related to processed products using soybeans is Korean Patent Registration No. 10-1160708 (Method for suppressing the proteinaceous odor of vegetable proteins), which uses long chain highly unsaturated fatty acids to remove the smell of vegetable proteins and It is limited to the purpose of improving flavor, and it does not mention the texture and texture of vegetable meat at all.

In addition, in the case of Korean Patent No. 1993-0005195 (manufacturing method of soybean artificial meat using vegetable protein tissue), it relates to a method of manufacturing artificial meat by injecting at high temperature and high pressure using soybean meal and low-oil material, It was attempted to realize the texture of animal meat by extruding the soybean artificial meat to the side using a side ejection type extruder so that the protein molecules are arranged in a straight line like the meat tissue, but there is a limitation in that the protein molecular structure is not microfibrous.

Korean Patent Registration No. 10-1906212 (method for producing vegetable bacon and vegetable bacon produced by it) was intended to reduce fat content by producing vegetable bacon using soy protein raw meat, and replacing fat of animal bacon with konjac. The use of a fat substitute has the effect of resolving the rejection of high-calorie and processed animal meat products, but there is a problem in that konjac is not freely arranged and arranged, so that the multilayer structure of the raw material meat of soybean protein and fat cannot be achieved smoothly.

The prior art has technical limitations, such as a problem of off-flavor of vegetable protein, a problem in that the texture and appearance of animal meat are not properly reproduced. Accordingly, there is a need to provide artificial meat capable of similarly realizing the texture, gravy, umami, and appearance of animal meat in consideration of all aspects of smell, texture, meat juice, umami, appearance and nutrition.

Korean Patent Registration No. 10-1160708 Korean Patent Registration No. 1993-0005195 Korean Patent Registration No. 10-1906212

An object of the present invention is to provide an artificial meat food composition for similarly realizing the texture, juice, umami, nutrition, and the like of animal proteins by using vegetable proteins.

Another object of the present invention is to provide an artificial meat manufacturing method and artificial meat manufactured according to the method.

In order to achieve the above object, the present invention is based on 100 parts by weight of any one or two or more vegetable proteins selected from the group consisting of soybean protein, wheat protein, almond protein, mushroom protein, potato protein, and pumpkin protein, 10 to 50 gluten. It provides an artificial meat food composition comprising parts by weight, 10 to 50 parts by weight of starch, and 0.01 to 2 parts by weight of a protein crosslinking agent.

In an example of the present invention, the artificial meat food composition may further include a vegetable protein hydrolyzate.

In an example of the present invention, the vegetable protein hydrolyzate may be included in an amount of 1 to 3 parts by weight based on the total weight of the composition.

In an example of the present invention, the weight ratio of gluten and starch may be included in a ratio of 1: 1 to 5.

In one embodiment of the present invention, the artificial meat food composition is any one or two or more selected from the group consisting of coconut oil, olive oil, palm oil, corn oil, canola oil, safflower seed oil, grape seed oil, avocado oil, flaxseed oil, and soybean oil. It may further contain oil.

In an example of the present invention, the oil may be included in an amount of 5 to 10 parts by weight based on 100 parts by weight of vegetable protein.

The present invention is based on 100 parts by weight of any one or two or more vegetable proteins selected from the group consisting of soy protein, wheat protein, almond protein, mushroom protein, potato protein and pumpkin protein, moisture 100 to 150 parts by weight, gluten 10 to 50 A vegetable protein mixture containing 10 to 50 parts by weight of starch and 0.01 to 2 parts by weight of a protein crosslinking agent; And 5 to 10 parts by weight of oil based on 100 parts by weight of the protein, and the oil component and the vegetable protein mixture each have a muscle fiber form, and they bind to each other to form a layered structure.

The present invention comprises the steps of preparing a vegetable protein mixture by blending 100 to 150 parts by weight of moisture, 10 to 50 parts by weight of gluten, 10 to 50 parts by weight of starch, and 0.01 to 4 parts by weight of a protein crosslinking agent, based on 100 parts by weight of vegetable protein; It provides a method for producing an artificial meat food in the form of a microfibrous structure comprising a step of reacting and binding the vegetable protein mixture and discharging the bound vegetable protein mixture and oil through different micronozzles.

In an example of the present invention, the step of reacting the vegetable protein mixture may be performed at 5 to 50° C. for 5 minutes to 4 hours.

In an example of the present invention, the diameter of the fine nozzle for discharging the vegetable protein mixture may be 0.05 to 30 mm.

In an example of the present invention, the diameter of the fine nozzle for discharging the oil may be 0.01 to 10 mm.

According to the present invention, as artificial meat is prepared using a vegetable protein mixture, a shape similar to the microfibrous structure of an animal tissue can be reproduced, and the texture of meat can be derived accordingly.

In addition, artificial meat manufactured using the vegetable protein mixture according to the present invention is similar in appearance to meat meat, and when heated, it embodies the juice and umami taste of meat meat similarly, thereby enhancing the taste of meat meat without ingesting animal fat and cholesterol. I can feel it as it is.

The artificial meat according to the present invention is rich in fiber, vitamins and minerals, which are insufficient in animal meat, while maintaining the water holding power and texture of animal meat, and has excellent amino acid composition and is excellent in nutritional aspects.

1 is a schematic diagram showing a manufacturing process of artificial meat using a vegetable protein mixture.
2 shows the flow rate distribution result according to the extrusion simulation.
3 shows the temperature distribution result according to the extrusion simulation.
Figure 4a shows a photograph of measuring the strength of artificial meat according to the content of the protein crosslinking agent.
4B is a result of measuring the strength of artificial meat according to the content of the protein crosslinking agent according to Examples 1-1, 1-2 and Comparative Example 1 of the present invention, and shows a stress-strain curve.
FIG. 5 is a photograph showing an artificial meat prepared according to an embodiment of the present invention before and after cooking, and it can be seen that it shows a shape close to the actual shape of meat after cooking.

Hereinafter, the present invention will be described in detail. Unless otherwise defined, terms used in this specification should be interpreted as generally understood by those of ordinary skill in the relevant field. The drawings and embodiments of the present specification are intended to facilitate understanding and practice of the present invention by those of ordinary skill in the art, and in the drawings and embodiments, contents that may obscure the subject matter of the invention may be omitted, and the present invention is illustrated in the drawings and embodiments. Is not limited to.

The present invention is based on 100 parts by weight of any one or two or more vegetable proteins selected from the group consisting of soybean protein, wheat protein, almond protein, mushroom protein, potato protein and pumpkin protein, based on 100 parts by weight of gluten, 10 to 50 parts by weight of starch It provides an artificial meat food composition comprising 0.01 to 4 parts by weight and a protein crosslinking agent by weight.

The vegetable protein may be preferably almond/soy protein, almond/wheat protein or almond/wheat/soy protein. These complexes can produce a texture similar to that of burning the meat surface.

If soy protein is used as a raw material, skim soybean, refined skim soybean, tissue soy protein or isolated soy protein can be used, and an appropriate ratio is selected and used to improve solubility, water holding capacity, emulsion stability, swelling property, viscosity, and texture. I can.

Gluten is composed of gliadin and glutenin, and when they are combined with water and hydrated, they form a gluten complex of a three-dimensional network structure, and the cysteine disulfide group, the amide of glutamine, and various functional groups in the protein form a gluten complex. Or, it is possible to impart viscoelasticity to the protein by forming an intermolecular bond. In other words, tissue bean protein having a fibrous structure similar to meat can be formed, and vegetable meat having a chewing sensation similar to that of chewing meat can be produced.

Starch is intended to impart the binding properties of artificial meat ingredients and may include at least one or more from the group consisting of corn starch, potato starch, sweet potato starch, mung bean starch, arrowroot starch, and arrowroot starch, but is not particularly limited thereto. .

In addition, in the content of gluten and starch, the content of the starch relative to the content of gluten (the content of starch / the content of gluten) may be 1 or more.

More specifically, it may be 2 or more, and gluten may act as an allergen that may cause allergies, and thus the content ratio of starch may be increased in order to impart binding power between proteins while using gluten in a low content.

More specifically, it may be 3 or more, and in this case, a small amount of gluten may be used to reduce the risk of causing allergies, while still increasing adhesion, puffiness, and viscoelasticity.

In addition, the content of the starch relative to the content of the gluten is not particularly limited, but may be 5 or less. In the range of 1 to 5 starch content relative to the above-described gluten content, the artificial meat according to the present invention can maintain a texture with appropriate hardness and viscoelasticity.

The content of gluten may be more specifically 10 to 30 parts by weight, more specifically 10 to 20 parts by weight based on 100 parts by weight of protein.

The content of the starch may be more specifically 30 to 50 parts by weight, more specifically 40 to 50 parts by weight based on 100 parts by weight of protein.

As a protein crosslinking agent for imparting binding power in addition to the starch, a phosphate binder such as acid sodium pyrophosphate, potassium pyrophosphate, sodium pyrophosphate, potassium metaphosphate, sodium metaphosphate, whey protein or transglutaminase as an enzyme preparation (Transglutaminase, TG) can be used. However, transglutaminase may be more preferable as a protein crosslinking agent. This is an enzyme that promotes cross-linking polymerization between protein molecules, and can promote cross-linking and polymerization between glutamine residues and lysine residues of protein molecules by the action of TG. In particular, TG has excellent substrate specificity for soybean protein and meat protein, and is used in the soybean protein of the present invention to promote cross-linking between plant proteins, thereby making the excellent texture and texture of artificial meat appear.

By using the protein crosslinking agent, the gluten content can be reduced, but the difference in elasticity or hardness as artificial meat may not appear. The protein crosslinking agent may be included in an amount of 0.01 to 4 parts by weight based on 100 parts by weight of the soy protein. More specifically, it may be included in an amount of 0.5 to 3 parts by weight. The protein crosslinking agent is used in an amount within the above-described range, so that the artificial meat has a uniform structure, and the functional properties of the artificial meat can be improved by enhancing gel strength and moisture content.

In addition, since the protein crosslinking agent has both hydrophilic and hydrophobic functional groups, when oil is included in the artificial meat food composition, it may interact with both oil and water to act as an emulsifier.

The artificial meat food composition of one aspect of the present invention may further include 100 to 150 parts by weight of moisture based on 100 parts by weight of the protein.

The present invention may further include a vegetable protein hydrolyzate. Vegetable protein hydrolysates can be obtained using proteolytic enzymes. As the proteolytic enzyme, a bacterial-derived protease that does not contain peptidase and a fungal-derived protease containing peptidase may be used. The proteolytic enzyme can be obtained mainly from Aspergillus oryzae , Koji mold such as Aspergillussojae or Bacillus subtilis TP6 strain, preferably May be Flavourzyme ^™ . This is a fungus extract obtained from the fermentation broth of Aspergillus oryzae known as yeast fungi, and has protease and glutaminase activities.

However, proteolytic enzymes are not limited to the above, and by using a fermented strain of the genus Aspergillus as an enzyme source, various types of amino acids or peptides can be produced by various types of enzymes, resulting in their combined taste. I can.

The vegetable protein for forming the vegetable protein hydrolyzate may be any one or more selected from the group consisting of wheat gluten, soy protein, potato protein, corn protein, and rice protein, but is not particularly limited thereto.

In particular, since glutamic acid is known to be the main component representing umami, which is classified into five basic tastes along with sweet, sour, bitter, and salty, glutamic acid is recognized as a very important element to enhance the flavor of food. It may be preferable that the vegetable protein hydrolyzate obtained by adding a hydrolytic enzyme contains glutamic acid.

The vegetable protein hydrolyzate may be included in an amount of 1 to 3 parts by weight based on the total weight of the artificial meat food composition. Preferably it may be included in 1.5 to 2.5 parts by weight. When included in the above range, it is possible to induce an appropriate umami taste to improve flavor while harmonizing the taste of artificial meat food.

As an embodiment of the present invention, the artificial meat food composition is any one selected from the group consisting of coconut oil, olive oil, palm oil, corn oil, canola oil, safflower oil, grape seed oil, sunflower seed oil, avocado oil, flaxseed oil, and soybean oil. Or it may be to further include two or more oils. Preferably, it may be a complex of two or more oils, more preferably flaxseed and avocado oils, or coconut oil, olive oil, and palm oil.

The oil may be included in an amount of 5 to 10 parts by weight based on 100 parts by weight of vegetable protein.

In addition to moisture and protein, meat contains fat, and in particular, marbling is the most important component of the meat quality. Marbling refers to the formation of a marble pattern-like shape by distributing fine adipose tissue in an appropriate amount evenly within the muscle. Well-marbling meat has a soft texture and excellent flavor, so it can be judged as an excellent meat quality.

The present invention can replace the role of fat distributed in the microfibers of meat by including the oil of the above content. In other words, it can exert an effect of realizing the meat juice and aroma as it is when heated together with moisture in protein fibers while producing a savory taste like animal fat.

When the coconut oil, olive oil, and palm oil are included, it may be preferable to mix and use them in a weight ratio of 4.0 to 6.0: 1.5 to 3.5: 1, more preferably 4.8 to 5.2: 1.8 to 2.1: 1 by weight It may be mixed and used, but is not particularly limited thereto. However, compared to the case of using one oil, artificial meat produced by mixing in the above-described weight ratio produces juice similar to that of meat when grilled in a prime pan, and the flavor is realized similar to meat. It can exert the effect of doing.

The artificial meat food composition may further include hemoglobin in order to represent the appearance of meat. Specifically, based on 100 parts by weight of vegetable protein, it may be included in an amount of 0.001 to 30 parts by weight, and more specifically, it may be included in an amount of 0.01 to 20 parts by weight, but is not particularly limited thereto.

In fact, the pigment in meat consists of myoglobin in the muscle and hemoglobin in the blood. It is hemoglobin known as a protein that carries oxygen that determines the taste and shape of meat, and it is present in not only animal blood but also plants. For example, a protein called leg hemoglobin is present in the roots of legumes.

In the case of the artificial meat food composition further comprising the hemoglobin protein according to the present invention, it has a reddish color and then changes to grayish brown when heated, thereby realizing an appearance similar to beef.

The present invention provides an artificial meat in the form of a microfiber structure including the artificial meat food composition as described above.

In order for artificial meat using vegetable protein to have a texture similar to that of actual meat, it is necessary to implement a structure similar to that of an animal. In the tissue of meat, myofilaments gather to form a single strand of myofibrils, and myofilaments gather to form muscle fibers and bundles of muscle fibers. Dozens of these bundles are gathered to form a muscle, and several muscle bundles are gathered to form a mass, and several of these masses become muscles. These muscle tissues are mainly edible parts, and skeletal muscles involved in muscle contraction and relaxation are of nutritional value as food.

Therefore, the artificial meat according to the present invention may include the above-described artificial meat food composition, and may have a microfiber structure.

Specifically, the artificial meat according to the present invention is based on 100 parts by weight of any one or two or more vegetable proteins selected from the group consisting of soybean protein, wheat protein, almond protein, mushroom protein, potato protein, and pumpkin protein, and moisture is 100 to 150 A vegetable protein mixture comprising 10 to 50 parts by weight of gluten, 10 to 50 parts by weight of starch, and 0.01 to 2 parts by weight of a protein crosslinking agent; And 5 to 10 parts by weight of oil based on 100 parts by weight of the protein, and the oil component and the vegetable protein mixture each have a muscle fiber form, and may have a microfiber structure in which they are bound to each other to form a layered structure.

The artificial meat may further contain a vegetable protein hydrolyzate, and may be included in an amount of 1 to 3 parts by weight based on the total weight of the composition. Preferably it may be included in 1.5 to 2.5 parts by weight.

More specifically, any one or two or more proteins that may be selected from the plant protein group may each form a separate muscle fiber form, and gluten, starch and protein crosslinking agents bind each of these similar muscle fibers to form a muscle fiber bundle. Can be formed. In this case, the vegetable protein hydrolyzate may be located between each of the similar muscle fibers to increase the binding force between the protein muscle fibers.

That is, the vegetable protein hydrolyzate contains various amino acids, and the hydrophilic or hydrophobic functional groups of the amino acids interact with the functional groups of the protein structure in the form of muscle fibers to form physical and chemical bonds. For this reason, the artificial meat in the form of a bundle of muscle fibers according to the present invention can maintain a dense tissue.

The content of gluten may be more specifically 10 to 30 parts by weight, more specifically 10 to 20 parts by weight based on 100 parts by weight of protein.

The content of the starch may be more specifically 30 to 50 parts by weight, more specifically 40 to 50 parts by weight based on 100 parts by weight of protein.

In addition, in the content of gluten and starch, the content of the starch relative to the content of gluten (the content of starch / the content of gluten) may be 1 or more.

More specifically, it may be 2 or more, and even more specifically 3 or more. The content of the starch relative to the content of gluten is not particularly limited, but may be 5 or less.

The microfibrous structure can be formed through a 3D-printing system, which can exhibit a texture very similar to meat by maintaining a tough and soft touch of meat.

Specifically, the above-described artificial meat food composition is kneaded by adding moisture to form a slime-like vegetable protein mixture, and outputting the mixture using a 3D bioprinter can obtain an artificial meat having a layered structure of microfibers. However, obtaining the shape of the microfiber structure through the 3D printing system is only a preferred example according to the present invention, and is not particularly limited thereto.

The precision of the microfiber structure may be adjusted according to the discharge speed of the nozzle, and the discharge speed of the nozzle may be 30 mm/s to 300 mm/s, preferably 150 to 200 mm/s. It is not particularly limited.

The artificial meat according to the present invention may be used for any one or more foods selected from the group consisting of artificial sausages, artificial steaks and artificial bulgogi, and artificial patties.

The artificial meat according to the present invention comprises 100 to 150 parts by weight of moisture, 10 to 50 parts by weight of gluten, 10 to 50 parts by weight of starch, and 0.01 to 4 parts by weight of a protein crosslinking agent based on 100 parts by weight of vegetable protein. Manufacturing steps; Reacting and binding the protein mixture; Discharging the bound protein mixture and oil through different micronozzles, respectively, may be prepared in the form of a microfiber structure, including.

By discharging the bound protein mixture and oil through separate micronozzles, each protein mixture and oil may be discharged in the form of muscle fibers, and they may form a layered structure with each other to form a bundle of muscle fibers.

The micronozzle may be prepared to be separately discharged for two or more proteins that may be selected from the protein group described above. At this time, by controlling the flow rate discharged through each micronozzle, at least one protein mixture and oil can be discharged in a manner such as a laminar flow, and accordingly, each muscle fiber form is a muscle fiber that forms a layered structure. Production in the form of a bundle may be possible.

Specifically, for example, a protein mixture containing one type of protein, a protein mixture containing another type of protein, and oil can be discharged from three nozzles, or one type of protein can be discharged through three nozzles. A protein mixture containing, a protein mixture containing a complex of two types of proteins, and oil may be discharged respectively.

More specifically, for example, a mixture containing wheat protein, a mixture containing almond protein, and oil may each be discharged from three nozzles, a mixture containing soy protein, a mixture containing an almond/wheat protein complex , And oil may be discharged, respectively. In this case, the protein complex may be an almond/wheat/soy protein complex as three types of protein complexes.

As in the example above, the protein discharged from a single nozzle can be used not only as one type of protein, but also as a complex of two or more types of proteins, so that the nutrients contained in artificial meat can be diversified and necessary nutrients. Various types of artificial meat can be manufactured according to the requirements.

In addition, in terms of the positional relationship of each layer, for example, in the case of using three nozzles, the nozzle from which oil is discharged is positioned between the two nozzles from which the protein is discharged, thereby creating a layered structure of protein-oil-protein. Forming may be advantageous as it may be advantageous in preventing the oil from separating from artificial meat and realizing a texture such as meat.

The vegetable protein mixture may further include a vegetable protein hydrolyzate. The vegetable protein hydrolyzate may preferably include glutamic acid. Glutamic acid is an amino acid that exhibits a umami taste, and by being combined with other ingredients of artificial meat according to the present invention, it can exhibit an effect of enhancing flavor.

The layered structure can be rigidly maintained by imparting a stronger texture due to gluten, starch, and protein crosslinking agents contained in the vegetable protein mixture, and the vegetable protein hydrolyzate.

The step of reacting the vegetable protein mixture may be performed at 5 to 50° C. for 5 minutes to 4 hours. The above-described range may correspond to a temperature and time at which the activity of the protein binding agent can be optimized. Within the above range, the reaction time can be adjusted by raising the reaction temperature.

The diameter of the fine nozzle for discharging the vegetable protein mixture may be 0.05 to 30 mm, preferably 0.1 to 15 mm, and more preferably 0.3 to 10 mm, but is not particularly limited thereto.

The diameter of the fine nozzle for discharging the oil may be 0.01 to 10 mm, preferably 0.15 to 5 mm, but is not particularly limited thereto.

The diameter ratio of the fine nozzle for discharging the oil and vegetable protein mixture may be 1: 2 to 6, preferably 1: 2.5 to 4.5. In this case, it can be extruded in the form of laminar flow without separating the oil nozzle and the vegetable protein mixture under the nozzle.

FIG. 2 shows that the portion indicated in red according to the extrusion simulation of the fine nozzle is extruded at a high speed, and when it has the diameter of the above-described ratio, the layered structure is formed without separating the oil and vegetable protein mixture from the bottom of the nozzle. Indicates that it can be formed.

The volume of extrusion through the fine nozzle may be determined by the diameter. For example, the lower diameter of the fine nozzle may be 0.2 to 10 mm, the extrusion volume may be 5 mL/min to 300 mL/min, and more specifically, 200 mL when the diameter of the lower portion of the fine nozzle is 8 mm or more. Oil and vegetable protein mixtures of /min or more may be discharged.

After the step of reacting and binding the vegetable protein mixture according to the present invention, a step of applying heat to cure the protein may be added. For example, by applying heat through a heating coil installed outside the fine nozzle, the external temperature of the fine nozzle can be increased. 3 is a diagram showing the extrusion simulation results of the fine nozzle, the brightly marked portion at the edge of the fine nozzle means a high temperature portion, and the surface of the vegetable protein mixture located at the edge of the fine nozzle is hardened, and the vegetable protein mixture located therein and It can exhibit the effect of stably maintaining the shape of the oil extruded from the inside of the fine nozzle and discharged. In addition, in this case, the internal vegetable protein mixture and oil are not affected by heat, and as the moisture is maintained as it is, it can exert an excellent effect on maintaining the texture.

Hereinafter, the present invention will be described through the following examples. However, the following examples are intended to specifically illustrate the present invention, and are not intended to limit the scope of the present invention to the following examples.

<Example 1-1> Preparation of artificial meat

Artificial meat was prepared with the ingredients and contents shown in Table 1 below, and soy protein (ES food ingredient) was used as the vegetable protein, and potato starch and wheat gluten were purchased and used in the general market. As the protein crosslinking agent, transglutaminase (ACTIVA TG manufactured by Ajinomoto) was used.

<Comparative Example 1>

Artificial meat was prepared in the same manner as in Example 1-1, except that transglutaminase was not used as a protein crosslinking agent.

<Example 1-2>

Artificial meat was prepared in the same manner as in Example 1-1, except that 1 part by weight of transglutaminase was used as a protein crosslinking agent.

<Example 2>

Artificial meat was prepared in the same manner as in Example 1, except that 2 parts by weight of the wheat protein hydrolyzate was added.

<Example 3>

An artificial meat was prepared in the same manner as in Example 2, except that 20 parts by weight of gluten and 40 parts by weight of starch were included.

<Example 4>

An artificial meat was prepared in the same manner as in Example 2, except that 15 parts by weight of gluten and 45 parts by weight of starch were included.

<Example 5>

An artificial meat was prepared in the same manner as in Example 2, except that 10 parts by weight of gluten and 50 parts by weight of starch were included.

<Example 6>

In Example 4, instead of 100 parts by weight of soy protein, artificial meat was prepared in the same manner as in Example 4, except that 50 parts by weight of soy protein and 50 parts by weight of wheat protein were included.

<Example 7>

In Example 4, instead of 100 parts by weight of soy protein, artificial meat was prepared in the same manner as in Example 4, except that 60 parts by weight of soy protein, 30 parts by weight of wheat protein, and 10 parts by weight of almond protein were included.

<Example 8>

In Example 4, in place of 100 parts by weight of soy protein, artificial in the same manner as in Example 4, except that 60 parts by weight of soy protein, 30 parts by weight of wheat protein, 5 parts by weight of almond protein, and 5 parts by weight of mushroom protein were included. The meat was prepared.

<Example 9>

In Example 4, in place of 100 parts by weight of soy protein, artificially produced in the same manner as in Example 4, except that 60 parts by weight of soy protein, 30 parts by weight of wheat protein, 5 parts by weight of almond protein, and 5 parts by weight of pumpkin protein were included. The meat was prepared.

<Test Example 1> Sensory evaluation of artificial meat

A sensory test was performed on the artificial meat prepared according to Examples 1 to 9 and Comparative Example 1 of the present invention, and the sensory test was performed on 50 adult men and women, and the artificial meat prepared according to Examples 1 to 9 and Comparative Example 1 Meat samples were cut into 2 cm thick and baked for 6 minutes in a frying pan heated at 180°C. Flavor, taste, texture and overall quality were classified and determined. The higher the score, the better the 5-point sign scale method was used. As a control, the tenderloin portion of beef was cut into the same size and provided under the same conditions.

1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good, and the results are shown in Table 2 below.

From Table 2, it can be seen that artificial meat does not show a significant difference in aroma, taste, texture, and overall preference from actual animal meat as a control. In Examples 2 to 9, it was confirmed that wheat protein hydrolyzate was added, and when mixing and cooking artificial meat ingredients, the taste and off-flavor of artificial meat was reduced, while adding umami, flavor and texture were improved, and thus preference was improved. have. In particular, Examples 7 to 9 were artificial meats prepared by mixing three or more vegetable proteins, and received high scores in aroma, taste, and texture as well as comparable to beef, which is a control group. In the comprehensive acceptance chart, four types of vegetable proteins, especially when mushroom protein was added, received the same evaluation as the control group beef in the comprehensive acceptance chart.

In Examples 4 and 5, there is no difference in overall preference, and the difference in overall results is also insignificant, so it can be confirmed that the texture, aroma, and taste of meat can be sufficiently implemented even with a low gluten content.

<Test Example 2> Artificial meat texture measurement (Texture profile analysis)

The texture of artificial meat was measured by changing the Bourne MC (1978) method. After selecting an artificial meat sample according to Examples 1 to 9 and Comparative Example 1 of the present invention showing an average appearance, it was cut into 2×2 cm using a food property tester (hardness). , Gumminess, cohesiveness, springiness, and chewiness were measured. Measurement conditions are shown in Table 3 below, and all samples were measured by repeating 5 times, and the average and standard deviation were calculated and shown in Table 4 below. As a control, beef (Australia) rump was cut into the same size and used.

From the experimental results shown in Table 4, it can be seen that the hardness did not reach the actual animal meat, but the gum property, cohesiveness, elasticity and chewiness did not show a significant difference from the animal meat.

Claims (11)

Based on 100 parts by weight of any one or two or more vegetable proteins selected from the group consisting of soy protein, wheat protein, almond protein, mushroom protein, potato protein and pumpkin protein, 10 to 50 parts by weight of gluten, 10 to 50 parts by weight of starch, and Artificial meat food composition comprising 0.01 to 2 parts by weight of a protein crosslinking agent. The method of claim 1,
The artificial meat food composition will further comprise a vegetable protein hydrolyzate. The method of claim 2,
The vegetable protein hydrolyzate is an artificial meat food composition containing 1 to 3 parts by weight based on the total weight of the composition. The method of claim 1,
The weight ratio of the gluten and starch is 1: 1 to 5 artificial meat food composition. The method of claim 1,
The artificial meat food composition further comprises any one or two or more oils selected from the group consisting of coconut oil, olive oil, palm oil, corn oil, canola oil, safflower seed oil, grape seed oil, avocado oil, flaxseed oil and soybean oil. Meat food composition. The method of claim 5,
The artificial meat food composition that the oil is contained in 5 to 10 parts by weight based on 100 parts by weight of vegetable protein. 100 to 150 parts by weight of moisture, 10 to 50 parts by weight of gluten, based on 100 parts by weight of any one or two or more vegetable proteins selected from the group consisting of soy protein, wheat protein, almond protein, mushroom protein, potato protein and pumpkin protein, A vegetable protein mixture comprising 10 to 50 parts by weight of starch and 0.01 to 2 parts by weight of a protein crosslinking agent; And
5 to 10 parts by weight of oil based on 100 parts by weight of the vegetable protein,
Each of the oil component and the vegetable protein mixture has a muscle fiber form, and has a microfiber structure in which they are bound to each other to form a layered structure. 100 to 150 parts by weight of moisture, 10 to 50 parts by weight of gluten, based on 100 parts by weight of any one or two or more vegetable proteins selected from the group consisting of soy protein, wheat protein, almond protein, mushroom protein, potato protein and pumpkin protein, Preparing a vegetable protein mixture by combining 10 to 50 parts by weight of starch and 0.01 to 2 parts by weight of a protein crosslinking agent;
Reacting and binding the vegetable protein mixture; And
Discharging the bound vegetable protein mixture and oil through different fine nozzles, respectively. Method for producing artificial meat food in the form of a microfiber structure comprising. The method of claim 8,
The step of reacting the vegetable protein mixture is made at 5 to 50° C. for 5 minutes to 4 hours. The method of claim 8,
Artificial meat food manufacturing method of the diameter of the fine nozzle for discharging the vegetable protein mixture is 0.05 to 30 mm. The method of claim 8,
Artificial meat food manufacturing method of the diameter of the fine nozzle for discharging the oil is 0.01 to 10 mm.

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