KR20210105634A - Method of manufacturing meat analogue patty by extrusion process - Google Patents

Abstract

The present invention relates to a method for producing a substitute meat patty and a substitute meat patty manufactured by using the method. According to the method for producing a substitute meat patty of the present invention, a patty having a high water absorption capacity, a high integrity index, and a low water-soluble nitrogen index can be manufactured by effectively organizing vegetable proteins. In addition, the substitute meat patty has quality characteristics similar to a regular meat patty, thereby being in line with today's trends to reduce meat consumption.

Description

Method of manufacturing meat analogue patty by extrusion process

The present invention relates to a method for producing a meat substitute patty using an extrusion molding process, and to a meat substitute burger patty manufactured by using the method.

Plant-based protein substitute (artificial meat) is a major plant-based protein food used to replace the meat portion of patty products to increase water retention and protein content, and to provide a meat-like texture. Substitute meat can reduce saturated fat and product cost, adding meat substitute to beef patties can improve cohesiveness, toughness and hardness, and adding meat substitute to meat patties has positive quality characteristics except for soy flavor has been studied to provide Soy protein isolate, wheat gluten and starch are widely used to produce meat substitutes due to their ability to mimic meat-like texture, appearance, functionality and nutrition. Extrusion can transform plant proteins into meat substitutes, as reported in several studies.

People trying to cut down on meat consumption in today's diets continue to show interest in healthy and sustainable foods. Using it as a protein source from plant proteins to replace meat protein may reduce the risk of stroke, diabetes and cancer. In addition, convenience foods such as burgers are consumed in large numbers in cities. Therefore, 100% plant-based patties are judged to be a suitable choice to meet these consumer needs. Currently, there have been many reports of literature related to the mixing of meat substitutes in meat patties. It has been reported that trace amounts of 30% whey protein (Taylor and Walsh, 2002) and 20% soy protein isolate (Forghani et al., 2017) were used to produce patties with less meat. However, patties produced based on 100% vegetable protein have not been reported.

Republic of Korea Patent Publication No. 1988-0001239

The present invention provides a method for producing a substitute meat patty, comprising the step of extruding a composition comprising soy protein, gluten and starch to prepare meat substitute.

The present invention also provides a meat substitute patty prepared by the above method.

In order to achieve the object of the present invention, the present invention provides a method for producing a substitute meat patty, comprising the step of extruding a composition comprising soy protein, gluten and starch to prepare substitute meat.

In an embodiment of the present invention, the extrusion molding may be performed by setting the temperature of the injection port to 120 to 160°C.

In one embodiment of the present invention, the extrusion molding may be performed by setting the temperature of the injection port to 120 to 140 °C.

In one embodiment of the present invention, the moisture content of the composition may be 35 to 55% by weight based on the total weight of the composition.

In one embodiment of the present invention, the moisture content of the composition may be 45 to 55% by weight based on the total weight of the composition.

In one embodiment of the present invention, the weight ratio of soy protein, gluten and starch may be 4.5 to 5.5 for starch, 4.5 to 5.5 for soy protein, and 3.5 to 4.5 for gluten with respect to 1 starch.

In addition, the present invention provides a substitute meat patty prepared by the above method.

According to the alternative meat burger patty manufacturing method of the present invention, a patty having a high water absorption capacity, a tissue residue index, and a low water-soluble nitrogen index can be prepared by effectively organizing the vegetable protein. Also, it has similar quality characteristics to regular meat patties, so it is in line with today's trend to reduce meat consumption. Furthermore, it is nutritionally low in fat content, so it is an invention that meets the market change according to the increase in vegetarians along with the prevention of chronic diseases.

Figure 1 shows the ejection hole structure that can be used in the production of substitute meat of the present invention.
2 is a result of measuring the water absorption capacity of the substitute meat according to the moisture content and the outlet temperature (DT: outlet temperature, MC: moisture content).
3 is a result of measuring the tissue residue index of the substitute meat according to the moisture content and the outlet temperature (DT: outlet temperature, MC: moisture content).
4 is a result of measuring the water-soluble nitrogen index of the substitute meat according to the moisture content and the outlet temperature (DT: outlet temperature, MC: moisture content).

The present invention provides a method for producing a substitute meat patty, comprising the step of preparing a substitute meat by extruding a composition comprising soybean protein, gluten and starch.

The term 'extrusion molding' used in the present invention means mixing, pulverizing, heating, molding, and drying in a short time by changing the input amount of raw materials, the amount of water added, the temperature of the barrel, the rotational speed of the screw, or the structure of the ejection port, thereby inducing food production. It means a single processing process that can be manufactured.

In the present invention, soy protein refers to a protein obtained from soybeans processed to be suitable for consumption, and may preferably be soy protein isolate.

In the present invention, gluten refers to an insoluble protein present in grains such as barley and wheat, and may preferably be wheat gluten.

In the present invention, starch refers to polysaccharides made by long chains of D-glucose (glucose) during a condensation reaction, and may preferably be corn starch.

In the present invention, the term "substitute meat" refers to an artificial food made with a non-meat-derived protein as a raw material to have a chewy taste and flavor similar to that of meat.

The composition of the present invention includes soybean protein, gluten, and starch, and may include food additive seasonings and sub-materials generally acceptable in the food field, such as colorants, fragrances, stabilizers, flavoring agents, and preservatives. Specifically, coconut oil containing healthy saturated fats is easy to patty with flow temperature liquid (> 25 °C) and solid (≤ 25 °C) (Khaw et al., 2018). Transglutaminase is a frequently used crosslinking agent in meat products such as hamburgers (Forghani et al., 2017) and sausages (Baer and Dilger, 2014) due to its gelling, solubility and emulsifying properties (Luciano and Arntfield, 2012). Kappa carrageenan plays a role in improving the consistency and texture of patties, helping solubility during heat treatment and gelation upon cooling, and enhancing the interaction between proteins and polysaccharides (Angor and Al-abdullah, 2010). It uses sodium alginate and carrageenan, which are used as fat substitutes in low-fat pork patties. Sodium phosphate can be added to increase the pH to improve tenderness, cooking yield, acidity and color of the meat. Salt can be used to reduce cooking loss and increase solubility and water retention. Black pepper can be used to increase fat and digest fat and protein. Sodium glutamate can be added to reduce the sodium content and enhance the natural flavor of the patties.

The extrusion molding of the present invention may be carried out at an injection orifice temperature of 120 to 160°C, preferably 120 to 140°C, and most preferably 130°C.

The moisture content of the composition in the extrusion step of the present invention may be 35 to 55% by weight, preferably 45 to 55% by weight, and most preferably 50% by weight, based on the total weight of the composition.

In the present invention, as a result of extrusion molding of the composition at 50% moisture content and 130 ° C. outlet temperature, it was confirmed that the vegetable protein was most effectively organized through the high water absorption capacity, tissue residue index, and low water-soluble nitrogen index in the product substitute meat. did. In addition, it was confirmed that the quality characteristics of the patties of the substitute meat molded at 50% moisture content and the outlet temperature of 130°C were most similar to those of the control patties.

In the present invention, the weight ratio of soy protein, gluten and starch may be 4.5 to 5.5 for starch 1, 4.5 to 5.5 for soybean protein, and 3.5 to 4.5 for gluten. Preferably, the weight ratio of soy protein: gluten: starch is 5: 4: 1 can be

In another aspect, the present invention provides a meat substitute patty prepared by the method for producing the substitute meat patty.

Hereinafter, the present invention will be specifically described by way of examples. The following examples are intended to illustrate the present invention, not to limit the claims of the present invention.

<Example 1: Materials and Methods>

Example 1-1. material preparation

Soy protein isolate, wheat gluten, and corn starch used in the experiment were obtained from Wachsen Industry Co. (Quingdao, China), Roquette Freres (Lestrem, France), and Qone Co., respectively. Ltd. (Incheon, Korea). The protein content of soy protein isolate was 90% (dry basis) and wheat gluten had a protein content of 83% (dry basis) as specified by the manufacturer. Extra virgin coconut oil (Dinh Phu My Coconut Co., Ltd., Ben Tre, Vietnam), black pepper powder (Ottogi Co., Ltd., Gyeonggi, Korea), monosodium glutamate (Miwon Specialty Chemical Co.) , Ltd., Yongin, Korea), salt (Cheil Jedang Co., Ltd., Seoul, Korea), transglutaminase (ACTIVA TG-B, Ajinomoto Co., Ltd., Seoul, Korea) did. Kappa carrageenan, sodium alginate, sodium phosphate are from Esfood Co., Ltd. Ltd. (Gyeonggi, Korea).

Example 1-2. Extrusion molding process

The meat substitute was prepared by mixing soy protein isolate, wheat gluten, and corn starch in a ratio of 5:4:1 composed of 6.39% moisture and 84.60% protein. The mixed raw material was tissue-formed with a co-directional twin-screw extruder (THK31T, Inchen Machinery Co., Incheon Korea) having a screw diameter of 3 cm and a length of 69 cm (L: D== 23: 1). A short slit outlet with a size of 1 x 0.45 x 8 cm (W x H x L) was used (refer to FIG. 1), and the extrusion molding conditions were a fixed raw material input amount of 100 g/min, a screw rotation speed of 200 rpm, and a moisture content The outlet temperature was adjusted to 130 and 150°C at 40, 50%.

After extrusion, the meat substitute was dried in a dry oven (OF-22GW, Jeio Tech Co., Ltd., Gyeonggi, Korea) at 50 °C for 12 hours, and the dried sample was stored at room temperature in a zipper bag. To measure the water-soluble nitrogen index (NSI), the dried sample was passed through a 50 mesh sieve, and then pulverized into a powder filtered through a 70 mesh sieve (U.S. Standard Sieve Series) and stored at room temperature in a zipper pack.

Examples 1-3. rehydration properties

water absorption

In order to evaluate the water absorption of the extruded product, the water absorption capacity (WAC) was measured as follows by applying the method of Lin et al. (2002). Put 5 g of the extruded product (1.5 cm × 1.0 cm × 1.5 cm per piece) into a flask containing 100 mL of distilled water, rehydrate it in a water bath at 50°C for 12 hours, restore it, transfer it to a 20 mesh sieve, drain the water for 15 minutes, and weigh was measured and calculated according to the following formula.

Tissue Residue Index

In order to evaluate the degree of tissue formation of the tissue extrudate, the integrity index was measured as follows using the method of Smard & Ryu (2019). 5 g of the extruded product was rehydrated in water at 80 ° C. for 30 minutes, heated under pressure at 121 ° C. for 15 minutes, homogenized at 14,450 rpm in a homogenizer (IKA, Staufen, German) for 1 minute, and then filtered through a 20 mesh sieve. The residue was washed with running water for 30 seconds, dried at 135° C. for 4 hours, and the sample weight was divided by the dry matter weight to calculate according to the following formula.

Soluble nitrogen index

The method of Daun & DeClercq (1994) was applied and used for measuring the nitrogen solubility index (NSI). 1.5 g of the sample was placed in 75 mL of 0.5% potassium hydroxide (KOH) solution and stirred at 120 rpm on a shaker (Shaker, SI-300R, Jeiotech, Seoul, Korea) at 30° C. for 20 minutes. 5 mL of the stirred solution was collected, centrifuged at 3,000 rpm for 20 minutes in a centrifuge (H-1000-3, Hanil Science Industrial Co., Gangneung, Korea), diluted 3 times, and then 0.05 mL of the supernatant was collected and measured.

The total nitrogen content of the sample was hydrolyzed at 100°C for 24 hours using 6 N hydrochloric acid (Samchun Chemical Co., Pyeongtaek, Korea) to 1.5 g of the sample (based on dry matter), diluted in 10 mL of distilled water, and then diluted at 3,000 rpm for 30 minutes. After centrifugation, the supernatant was diluted 40-fold, and 0.05 mL was taken, measured by the Ninhydrin method (Starcher, 2001), and substituted into the following formula.

Examples 1-4. Alternative meat patties making

The method of Forghani et al. (2017) was used to prepare the meat substitute burger patty. The dried substitute meat samples were cut into small pieces of 1 cm × 1 cm × 5 cm (W × H × L) and hydrated in water at a ratio of 1:12 for 1 hour. The hydrated sample was pulverized by draining water through a 20 mesh sieve for 10 minutes and passing through a meat grinder equipped with a 0.5 cm die plate (KM7, Samwoosa Co., Seoul, Korea). After mixing the pulverized substitute meat with coconut oil for 2 minutes, various powders were added and mixed for 10 minutes, the enzyme transglutaminase was added and kneaded for 3 minutes. Each paste weighs 100g and kneads into a ball shape. Thereafter, the ball paste was molded into a patty using a Burger patty press maker (JKH-100, Changzhou JinKun Food Machinery Co., Ltd., Jiangsu, China). Each replacement meat burger patty was packaged in a plastic bag and incubated at room temperature for 1 hour. The patties were then stored at 4° C. for 24 hours to complete enzymatic activity. The patties were prepared three times under the same conditions.

After 24 hours, the internal temperature of the sample was thawed to 25°C and then an electric fan (DWP-381, Daewon Home Electrics Co., Ltd., DWP-381, Daewon Home Electrics Co., Ltd., Gyeonggi, Korea) was used to cook substitute meat patties.

Examples 1-5. Cooking Characteristics

plant-organized protein

The heating loss of the patty sample was analyzed according to the method of Crowe & Johnson (2001) by analyzing the weight difference between the patties before and after cooking. Each was measured three times and averaged. The heating loss rate was calculated using the following formula.

moisture retention

Moisture retention was measured by the method of Heywood et al. (2002), and the moisture content of cooked patties was measured after drying the samples at 105°C until they reached a constant weight according to the table-level AOAC procedure. All assays were repeated three times.

change in diameter and thickness

Changes in diameter and thickness were analyzed using methods reported in previous studies (Hale et al., 2002; Carvalho et al., 2017). The diameter and thickness of the patties before and after cooking were measured using a Vernier calipr (CD-15CPX, Mitutoyo Co., Ltd., Kawasaki, Japan). Each was measured 10 times and comparatively analyzed.

texture characteristics

Cooked burger patties were cut into approximately 1.5 cm x 1.0 cm x 1.5 cm per piece according to the method of Forghani et al. (2018). The texture was measured 10 times using a Sun Rheometer (Compac-100Ⅱ, Sun Sci. Co., Tokyo, Japan) and the average value was calculated. Each piece was measured in size (W x H x L) using Vernier calipr (CD-15CPX, Mitutoyo Co., Ltd., Kawasaki, Japan) before analysis. The compression test was repeated twice using a probe with a maximum stress of 10 kg and a diameter of 25 mm. The sample was compressed to 75% of its original height (1.0 cm) at a rate of 100 mm/min. The cutting strength of the sample was analyzed using a cutting probe (7.5 mm x 38.3 mm) with a maximum stress of 2 kg and a speed of 100 mm/min. Measurements were made 10 times and analyzed.

Example 1-6. statistical analysis

Statistical processing of the results was performed after one-way ANOVA using the SPSS (Statistical Package for the Social Science, version 23.0) program (IBM-SPSS, Thornwood, NY, USA). For the items, the results were tested at the level of P<0.05 by Duncan's multiple range test.

<Example 2: Rehydration properties>

water absorption

As a result of measuring the water absorption capacity of the substitute meat according to the water content and the outlet temperature according to the method of Example 1, as shown in FIG. 2, the highest WAC (Water absorption capacity) was 50% moisture content and 130°C It was confirmed in the substitute meat, and the lowest WAC was significantly (p <0.05) observed in the substitute meat at 40% moisture content and the outlet temperature of 130℃.

Tissue Residue Index

As a result of measuring the tissue residue index of the substitute meat according to the moisture content and the outlet temperature according to the method of Example 1, the highest tissue residue index (49.87%) was 50% moisture content and 130 ° C. At temperature, it was significantly (p <0.05) in the substitute meat. Next, the moisture content was 46.17% at 40% moisture content and the outlet temperature of 150°C, and the moisture content was 43.86% at 50% moisture content and the outlet temperature of 150°C. It was confirmed that the lowest tissue residue index (27.06%) was extruded meat extruded at a 40% moisture content and an outlet temperature of 130°C.

Soluble nitrogen index

As a result of measuring the water-soluble nitrogen of the substitute meat according to the moisture content and the outlet temperature according to the method of Example 1, the nitrogen solubility index (NSI) range was between 7.40 and 25.15%, as shown in FIG. A significant loss (p <0.05) was observed in the solubility of PE. The lowest NSI was observed at 50% moisture content, 130°C orifice temperature (7.40%), indicating that more denaturation occurred during extrusion.

<Example 3: Cooking Characteristics>

The ability to retain moisture and other juiciness of a burger patty before and after cooking is important, and heat loss, water retention, and shrinkage in diameter and thickness are key characteristics used to determine the loss of gravy during cooking.

Accordingly, the heating loss, water retention, and diameter and thickness reduction of the substitute meat patties and 80% meat burger patties were measured and shown in Table 1 below. A commercially available meat patty was selected as a control.

heat loss

As a result of measuring the heating loss after cooking of the substitute meat patty of the present invention, it was confirmed that the heating loss ratio of the replacement meat burger patty (12.39 ~ 15.04%) was significantly lower than that of the control patty (20.20%) as shown in Table 1 (p) <0.05). The meat substitute of the present invention had less loss of juice during cooking than the control, so that the vegetable substitute had a similar texture to the control meat patty with a fat content.

moisture retention

As a result of measuring the water retention after cooking of the replacement meat patty of the present invention, as shown in Table 1 above, the water retention of the replacement meat burger patty (37.27~46.00%) was significantly (p <0.05) higher than that of the control patty (34.26%). was confirmed. In addition, it was confirmed that the water retention rates of PT40130 (46.00%) and PT50130 (45.53%) were significantly (p <0.05) higher than that of PT50150 (40.88%) and PT40150 (37.27%), respectively. These results show that the meat substitute patty of the present invention loses less juice than the control patty during cooking, and especially when the outlet temperature is 150 ° C. It is considered to have a similar taste.

change in diameter and thickness

As a result of measuring the change in diameter and thickness of the replacement meat patty of the present invention after cooking, as shown in Table 1, it was confirmed that the change in diameter and thickness of the replacement meat burger patty was significantly lower than that of the control patty (p <0.05). And it was found that when the moisture content increased from 40% to 50%, the change in thickness increased significantly, but the change in diameter of the burger patties was decreased (p <0.05). It was confirmed that while the rate of change in the diameter and thickness of the substitute meat burger patty increased as the outlet temperature increased from 130°C to 150°C, only the moisture retention decreased as the outlet temperature increased.

<Example 4: Texture characteristics>

According to Table 2 below, when the moisture content was increased from 40% to 50%, the elasticity, cohesion, hardness, and cutting strength of the substitute meat burger patties were increased. On the other hand, when the outlet temperature was increased from 130°C to 150°C, the elasticity and cohesiveness of the substitute meat burger patties decreased. It is thought that the increase in cohesiveness, chewiness and hardness is due to the much stronger protein binding. In addition, PT50130 showed the highest texture properties (44.51% cohesiveness, 978.70% chewiness, 3046.00 g hardness, and 436.11 g/cm2 cutting strength) among the four substitute meat burger patties.

In summary, the substitute meat patty of the present invention showed overall excellent results in water absorption, tissue residue index, and water-soluble nitrogen index. In particular, as a result of comparing four tissue plant proteins prepared under different extrusion molding conditions, the vegetable protein was most effectively organized at a 50% moisture content and 130 °C exit temperature through high water absorption, tissue residue index, and low water-soluble nitrogen index. confirmed that it was.

Claims (5)

A method for producing a substitute meat patty, comprising the step of extruding a composition comprising soy protein, gluten, and starch to prepare substitute meat. The method of claim 1, wherein the extrusion molding is performed at an injection port temperature of 120 to 160°C. The method of claim 1, wherein the moisture content of the composition is 35 to 55% by weight based on the total weight of the composition. The method of claim 1, wherein the weight ratio of soy protein, gluten, and starch to starch 1 is 4.5 to 5.5, and gluten is 3.5 to 4.5. A meat substitute patty prepared by the method of any one of claims 1 to 4.

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