KR20210065826A - Method for Preparing Functional Mixed Concentrate Protein Extract and Plant based Meat Alternatives and Use thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing a vegetable mixed concentrated protein extract, characterized in that various agricultural products such as soybeans are mixed and protein is extracted in a mixed state, to a vegetable substitute meat material obtained from the method, and uses thereof. The vegetable mixed concentrated protein extract manufactured according to the present invention contains essential amino acids in a balanced way, and thus can be used as a material for high-quality vegetable substitute meat, and also various kinds of domestic agricultural products can be used to increase farm household income.

Description

A method for producing a vegetable mixed concentrated protein extract, a vegetable substitute meat material obtained from the method, and its use {Method for Preparing Functional Mixed Concentrate Protein Extract and Plant based Meat Alternatives and Use thereof}

The present invention relates to a method for producing a vegetable mixed concentrated protein extract comprising mixing various agricultural products such as soybeans and extracting the protein in a mixed state, a vegetable substitute material obtained from the production method, and uses thereof.

Currently, in Korea, the proportion of traditional diet centered on grain and vegetarian food is decreasing and the diet is changing to meat oriented diet, and the demand for convenience and convenience such as instant food, processed food and fast food is gradually increasing.

As interest in health is rising due to an increase in the aging population, the relative importance of food that pursues health and safety is also increasing. Meat can be an excellent source of protein and essential amino acids, but it is closely related to various diseases. A westernized diet centered on meat causes chronic diseases such as obesity, hyperlipidemia, high blood pressure, diabetes, cancer, arteriosclerosis and cardiovascular disease and is a major cause of increased mortality.

As a result of examining the correlation between processed meat consumption and disease based on health data of 440,000 people in 10 European countries, those who ate a lot of processed meat had a 72% higher death rate from heart disease than those who did not, and the cancer rate was about 11 % higher, and overall, it was reported that the early death rate was about 44% higher when a lot of processed meats such as ham, sausage, and bacon were consumed.

Meanwhile, interest in plant-based meat substitutes is increasing in order to solve the problems of insufficient supply of animal protein and environmental pollution, which are emerging along with population growth worldwide. Various types of alternative protein industries such as plant meat manufactured using plants, cultured meat made by proliferating animal cells, and protein food using insects are in the spotlight. In the field of alternative proteins, the land use area is less than 5% compared to traditional livestock farming, It is reported that greenhouse gas emissions are reduced by 13% or less, and energy consumption is reduced to about 45%.

In addition, the price of domestic pigs, cattle and poultry fluctuates periodically, so a stable management foundation is weak. As the incidence of diseases such as foot-and-mouth disease, mad cow disease, and avian flu is increasing, consumers have a fear of eating meat and processed meat products. Preference for food continues to grow.

In addition, in the process of raising livestock for meat production, animals raised in unethical ways, such as administering antibiotics to improve growth efficiency or raising a large number of livestock in a cramped space, are harmful to animal welfare and future food. It could be said that measures were triggered.

On the other hand, plant-based alternative meat products contain high iron and protein content, but low saturated fat and cholesterol compared to conventional animal products, so they are suitable for vegetarians as well as health-conscious people and people who have difficulty in eating meat. Be in the spotlight.

Accordingly, the present inventors have made intensive efforts to develop a plant food material that can replace meat and healthy protein intake differentiated from existing products using general meat, and as a result, a concentrated protein that can be used as a high-quality vegetable alternative meat material by mixing various beans A method for preparing an extract was developed and the present invention was completed.

One object of the present invention is to provide a method for producing a vegetable mixed concentrated protein extract and a vegetable mixed concentrated protein extract prepared by the above production method.

Another object of the present invention is to provide a vegetable substitute containing the vegetable mixed concentrated protein extract.

Another object of the present invention is to provide the use of the vegetable mixed concentrated protein extract, for example, as a food, health functional food, feed material.

This will be described in detail as follows. Meanwhile, each description and embodiment disclosed in the present application may be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of this application. In addition, it cannot be seen that the scope of the present application is limited by the detailed description described below.

One aspect of the present invention for achieving the above object is,

(a) mixing and pulverizing soybeans, mung beans, red beans and peas in an appropriate ratio in the raw state;

(b) alkali extraction of the powdered mixture;

(c) obtaining a precipitate from the alkaline extract; and

(d) drying and pasteurizing the precipitate and then pulverizing it to prepare a functional mixed concentrated protein extract;

It provides a method for producing a vegetable mixed concentrated protein extract comprising a.

In the present invention, in the step (a), soybeans, mung beans, red beans and peas are mixed in an appropriate ratio in the raw state and powdered. In this case, the mixing ratio can be variously adjusted, for example, mung bean powder, red bean powder , pea powder and soybean powder may be mixed in equal amounts or in equal volumes. Specifically, in one embodiment of the present invention, soybeans, mung beans, red beans and peas were mixed in a weight ratio of 80: 10: 5: 5 to prepare a mixed concentrated protein extract.

In setting the appropriate mixing ratio of soybean, mung bean, red bean and pea for preparing the mixed concentrated protein extract of the present invention, the average daily required amount of amino acids and the unit price of raw materials were taken into consideration. Specifically, according to the nutrient intake standards for Koreans (2015), the average daily requirement of amino acids for men aged 20 to 29 is histidine 0.8 g, threonine 1.1 g, valine 1.3 g, methionine and cysteine 1.0 g, isoleucine 1.0 g, and leucine. 2.3 g, phenylalanine and tyrosine 2.7 g, tryptophan 0.3 g. Based on 100 g of mixed concentrated protein extract, the ratio of soybean, mung bean, red bean and pea is 25: 25: 25: 25 or 50: 30: 10: 10 or 80: At 10: 5: 5, it was first confirmed that the average daily essential amino acid requirement was met. After that, the optimal mixing ratio was set to 80:10:5:5 by considering the unit price of 4 types of protein materials according to the agricultural observation statistical system (2019) and the mixing ratio of the Korea Rural Economic Research Institute.

In one embodiment of the present invention, the maintenance and absorption power (OAC) of the mixed concentrated protein powder was 173.88%, which was higher than that of the soy protein concentrate, mung bean protein concentrate, red bean protein concentrate and pea protein powder concentrate, and the emulsification activity of the mixed concentrated protein powder (EA) was also confirmed to be 42.00%, which was significantly higher than soy protein concentrate, red soybean protein concentrate, and pea protein concentrate. Foods that can be applied according to the functional properties of proteins are also diverse (Endres, 2001). In particular, the mixed concentrated protein powder of the present invention exhibits excellent oil absorption and emulsification activity, making it suitable for application to meat, sausage, donuts, soups or cakes. Suitable.

In the present invention, in the step (b), the alkali extraction is adjusted to basic pH (pH 10) using sodium hydroxide, stirred at room temperature for 4 to 8 hours, and centrifuged at 6,000 to 9,000 rpm for 5-20 minutes. It can be separated to obtain a supernatant.

In the present invention, in step (c), the supernatant is adjusted to about pH 4.5, which is near the isoelectric point of soybean, mung bean, red bean and pea protein using HCl, stirred, and centrifuged again to obtain a precipitate.

In the present invention, in the step (d), the precipitate may be dried with hot air, and at this time, it is dried for 24 hours or more, and is powdered after pasteurization, to finally obtain a vegetable mixed concentrated protein extract.

Another aspect of the present invention for achieving the above object provides a vegetable mixed concentrated protein extract obtained by the above preparation method.

There are nine types of essential amino acids that cannot be synthesized in the human body and must be consumed through food. Nutritionally, it is most effective to consume the necessary amount of essential amino acids at once. However, in most foods, the amount of essential amino acids ingested or the proportions are significantly different. At this time, the essential amino acid in the smallest amount limits its nutritional value, and this is called a restricted amino acid. In food or feed protein, the number of restricted amino acids is usually 1 to 3, but in the case of high-quality animal protein, it does not exist. . Among these limiting amino acids, the one with the largest deficiency ratio is called a first limiting amino acid, and hereinafter, sequentially, a second limiting amino acid and a third limiting amino acid are called. Animal foods such as eggs, milk, meat and fish are digested and absorbed up to 95% and their amino acid composition satisfies the requirements of the human body, but in plant foods, the first limiting amino acid is lysine and the second limiting amino acid is threonine, and in the case of legumes, the first limiting amino acid is lysine and the second limiting amino acid is threonine. Sulfur-containing amino acids are often the first limiting amino acids. Therefore, in order to properly supply essential amino acids, we supplement our diet with protein. In order to supplement the restricted amino acids of lysine and threonine in cereals, we supplement each other by eating beans, and in nuts, because lysine is a restricted amino acid, we supplement each other by eating beans. In corn, methionine, tryptophan, and lysine are limiting amino acids, so it is an example that they complement each other through the intake of grains, nuts, and beans. Therefore, in the case of the vegetable mixed concentrated protein extract according to the present invention prepared as described above, these essential amino acids are included in a well-balanced manner, so that it can be used as a high-quality vegetable substitute.

In the present invention, the vegetable mixed concentrated protein extract contains histidine, threonine, valine, methionine, cysteine, isoleucine, phenylalanine, tyrosine, and lysine and tryptophan.

Another aspect of the present invention for achieving the above object is to provide a vegetable substitute meat containing the vegetable mixed concentrated protein extract described above, to provide a food and feed composition containing the vegetable mixed concentrated protein extract, and other It provides a variety of uses.

In the present invention, additives, flavoring agents, thickeners, etc. commonly used in the art can be applied without limitation to the food, feed, and vegetable substitute meat.

Since the vegetable mixed concentrated protein extract prepared according to the present invention is prepared by mixing several types of agricultural products, amino acids can be abundantly ingested. It can be used as a material for sports.

1 shows the solubility according to the pH of the concentrated soybean protein, mung bean protein concentrate, red bean protein concentrate, pea protein concentrate, and mixed concentrated protein extract, respectively.

Hereinafter, the present invention will be described in more detail through the following examples. However, these Examples are for illustrative purposes of the present invention, and the scope of the present invention is not limited only to these Examples.

Example 1: Preparation of vegetable mixed concentrated protein extract (alkali extraction and precipitation using protein isoelectric point)

Mix soybean, mung bean, red bean and pea mixed powder in a ratio of 80: 10: 5: 5, add 10 times distilled water, adjust the pH to 10 with 3 N NaOH, stir at room temperature for 6 hours using a stirrer, and stir the solution at 8,000 rpm The supernatant was collected by centrifugation for 10 minutes. The supernatant was adjusted to pH 4.5, which is near the isoelectric point of soybean, mung bean, red bean and pea protein using 3 N HCl, stirred with a stirrer for 10 minutes, and then centrifuged again at 8,000 rpm for 10 minutes. The precipitates were collected, dried in a hot air incubator at 50° C. for 24 hours, pasteurized at 65° C. for 1 hour, and then ground with a grinder and passed through a 40 mesh sieve to prepare a high-protein substitute meat material powder.

Example 2: Analysis of Amino Acid Components of Vegetable Mixed Concentrated Protein Extract

The following amino acid composition was shown when concentrated bovine protein was individually produced for each of the four types of soybean, mung bean, red bean, and pea, which are high-protein substitute meat materials used in Example 1 (Table 1).

SPC MPC RPC PPC Indispensable (required) His 2.17 ± 1.98 1.05 ± 0.25 1.08 ± 0.11 0.80 ± 0.16 Thr 2.83 ± 0.76 1.88 ± 0.42 2.01 ± 0.04 1.85 ± 0.25 Val 1.99 ± 1.29 3.20 ± 0.25 2.94 ± 0.08 2.59 ± 0.19 Met 0.67 ± 0.13 ^a) 0.78 ± 0.05 ^a) 0.75 ± 0.03 ^a) 0.53 ± 0.02 ^b) Ile 3.56 ± 0.14 ^a) 3.63 ± 0.04 ^a) 3.22 ± 0.14 ^b) 3.35 ± 0.04 ^b) Leu 4.89 ± 0.28 ^b) 5.61 ± 0.09 ^a) 4.95 ± 0.17 ^b) 4.97 ± 0.06 ^b) Phe 4.07 ± 0.16 ^b) 5.77 ± 0.31 ^a) 4.43 ± 0.11 ^b) 4.16 ± 0.22 ^b) Lys 6.35 ± 0.27 ^b) 8.04 ± 0.80 ^a) 6.76 ± 0.16 ^b) 8.04 ± 0.77 ^a) Trp 0.30 ± 0.02 0.36 ± 0.13 0.32 ± 0.08 0.30 ± 0.02 Total 26.83 ± 2.03 ^b) 30.32 ± 0.32 ^a) 26.45 ± 0.68 ^b) 26.59 ± 0.49 ^b) Dispensable (Non-Required) Asp 12.42 ± 1.33 12.13 ± 2.26 10.78 ± 0.18 9.74 ± 1.24 Glu 10.00 ± 4.15 11.45 ± 1.88 10.19 ± 0.20 9.53 ± 1.12 Ser 3.30 ± 0.44 3.18 ± 0.71 2.99 ± 0.02 2.48 ± 0.37 Gly 1.71 ± 0.99 1.90 ± 0.32 1.84 ± 0.06 1.84 ± 0.27 Arg 3.98 ± 0.53 3.51 ± 0.72 3.16 ± 0.08 3.68 ± 0.48 Ala 2.47 ± 0.24 2.33 ± 0.42 2.30 ± 0.05 2.05 ± 0.25 Pro 2.47 ± 0.85 2.45 ± 0.44 2.25 ± 0.06 2.02 ± 0.24 Tyr 2.96 ± 1.42 2.00 ± 0.15 1.89 ± 0.05 2.00 ± 0.06 Cys 0.87 ± 0.22 ^a) 0.27 ± 0.01 ^b) 0.48 ± 0.02 ^b) 0.56 ± 0.19 ^b) Total 40.20 ± 4.31 39.22 ± 6.87 35.88 ± 0.53 33.89 ± 4.14

Composition of essential and non-essential amino acids (mg/100mg), All values are means ± SD, n = 3. ^ab) Means without same letter differ (p < 0.05). SPC, Soy Protein Concentrate Powder; MPC, Concentrated Mung Bean Protein Powder; RPC, Red Soy Protein Concentrate Powder; PPC, Concentrated Pea Protein Powder

The four protein materials mainly showed a significant difference in the composition of essential amino acids (p<0.05), and the total essential amino acids ranged from 26.45 to 30.32 (mg/g), with mung bean concentrated protein being the highest, soybean, mung bean , red pea and pea-enriched protein showed high levels of leucine, phenylalanine and lysine. As a result of analyzing the essential and non-essential amino acid components of the mixed concentrated protein, the composition was shown in Table 2 below.

Indispensable Dispensable His 1.19 Asp 6.27 Thr 2.11 Glu 10.35 Val 2.65 Ser 3.02 Met 0.44 Gly 2.27 Ile 2.56 Arg 4.25 Leu 4.09 Ala 2.34 Phe 1.12 Pro 2.87 Lys 2.94 Tyr 2.19 Trp 2.19 Cys 1.76 Total 19.29 Total 35.32

Composition of essential and non-essential amino acids in mixed protein concentrate (mg/100mg), All values are means, n = 3

In addition, as a result of comparing the average value of 4 types of high protein substitute meat based on 100g with the average daily requirement of Korean nutrient intake based on adult males (2015), all items of the 4 types of protein material met the average daily requirement of Korean nutrient intake criteria. was confirmed to be satisfied (Table 3).

Mixed Protein Concentrate (g/100g) Korean Nutrient Intake Standards
(2015, g/d) His 1.2 0.8 Thr 2.1 1.1 Val 2.7 1.3 Met+Cys 2.2 1.0 Ile 2.6 1.0 Leu 4.1 2.3 Phe + Tyr 3.9 2.7 Lys 2.9 2.4 Trp 1.1 0.3 Total 22.8 12.9

In addition, by adding high-protein agricultural products that can supplement methionine, the first limiting amino acid of pulses as described above, the mixed protein can be extracted at an optimal ratio having an ideal amino acid combination.

Example 3: Evaluation of Functionality and Solubility of Vegetable Mixed Concentrated Protein Extract

Table 4 below shows the functionalities of the concentrated protein extracts produced using soybean, mung bean, red bean, and pea, respectively, and the mixed concentrated protein material. The five protein materials showed a significant difference in functional properties (p<0.05), and specifically, the maintenance and absorption power (OAC) of the mixed concentrated protein powder was 173.88%, which was soy protein concentrate, mung bean protein concentrate, and red bean concentrate. It was higher than protein and pea protein powder, and the emulsification activity (EA) of the mixed concentrated protein powder was 42.00%, which was significantly higher than that of the soy protein concentrate, red pea protein concentrate, and pea protein concentrate (p<0.05). were similar (Table 4).

SPC MPC RPC PPC MBPC pH 4.41±0.01 ^b 4.48±0.01 ^a 4.48±0.00 ^a 4.24±0.00 ^d 4.34±0.01 ^c BD (g/ml) 0.71±0.00 ^c 0.83±0.00 ^a 0.84±0.02 ^a 0.73±0.04 ^bc 0.76±0.02 ^b WAC (%) 194.48±0.29 ^d 211.67±0.46 ^b 213.05±0.52 ^b 223.38±0.90 ^a 197.51±1.93 ^c OAC (%) 166.24±0.40 ^b 160.09±0.22 ^d 160.78±0.20 ^e 162.41±0.63 ^c 173.88±0.21 ^a EA (%) 17.33±1.16 ^c 44.00±1.00 ^a 33.00±1.00 ^b 18.33±0.58 ^c 42.00±3.06 ^a ES (%) 18.33±0.58 ^c 36.33±2.08 ^a 24.67±0.58 ^b 35.67±2.08 ^a 23.37±2.50 ^b

All values are means ± SD, n = 3. ^ae) Means without same letter differ (p < 0.05). SPC, Soy Protein Concentrate Powder; MPC, concentrated mung bean protein powder; RPC, Red Soy Protein Concentrate Powder; PPC, Pea Protein Concentrate Powder; MBPC, mixed soy protein powder; BD, apparent density; WAC, water absorption; OAC, retention capacity; EA, emulsifying activity; ES, emulsion stability

In addition, as a result of analyzing the solubility of 5 types of concentrated protein materials, there was a significant difference in the solubility of 5 types of high-protein substitute meat materials with different pH (p<0.05), especially the mixed concentrated protein powder of the present invention It showed high solubility compared to other concentrated protein materials at this pH 2, pH 6 and pH 8 (FIG. 1).

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the claims described below and their equivalents.

Claims (9)

(a) mixing and pulverizing soybeans, mung beans, red beans and peas in a raw state;
(b) alkali extraction of the powdered mixture;
(c) obtaining a precipitate from the alkaline extract; and
(d) drying and pasteurizing the precipitate and then pulverizing it to prepare a vegetable mixed concentrated protein extract;
A method for producing a vegetable mixed concentrated protein extract comprising a.
The method of claim 1, wherein in step (a), soybeans, mung beans, red beans and peas are mixed in a ratio of 80:10:5:5.
According to claim 1, wherein in step (b), the alkali extraction is characterized in that to obtain an alkali extract using sodium hydroxide, the method for producing a vegetable mixed concentrated protein extract.
According to claim 1, wherein in step (c), the isoelectric point of soybean, mung bean, red bean and pea protein is adjusted to the isoelectric point of soybean, mung bean, red bean and pea protein using acid from the alkaline extract in step (c) and centrifuged to obtain a precipitate manufacturing method.
A vegetable mixed concentrated protein extract prepared by the method of any one of claims 1 to 4.
According to claim 5, wherein the vegetable mixed concentrated protein extract contains histidine, threonine, valine, methionine, cysteine, isoleucine, phenylalanine, tyrosine, and lysine and tryptophan.
A vegetable substitute containing the vegetable mixed concentrated protein extract according to claim 5.
A food containing the vegetable mixed concentrated protein extract according to claim 5.
A feed containing the vegetable mixed concentrated protein extract according to claim 5.

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