KR20230055424A - Manufacturing method of alternative meat having marbling - Google Patents

Abstract

The present invention relates to a method for preparing alternative meat. The method comprises the steps of: preparing a fat globule emulsion by mixing vegetable oil, natural polysaccharide, and water; cutting the fat globule emulsion into a plate shape to prepare a fat globule emulsion sheet; mixing vegetable protein and water to form a protein dough and processing the formed protein dough into a sheet to prepare a protein dough sheet; forming an emulsion-protein laminate by sequentially stacking the fat globule emulsion sheet and the protein dough; cutting the emulsion-protein laminate into a plate shape with a predetermined thickness; and mixing the emulsion-protein laminate cut into the plate shape. According to the present invention, it is possible to implement a texture and flavor similar to real meat.

Description

Manufacturing method of alternative meat with marbling {Manufacturing method of alternative meat having marbling}

The present invention relates to a method for manufacturing substitute meat, and more particularly, to a method for manufacturing vegetable substitute meat in which a protein dough using vegetable protein and an oil emulsion using vegetable oil realize marbling in tissues.

In the history of mankind, meat has been used as an important protein source for humans for a long time, and it was initially obtained through hunting and then obtained through domesticated livestock. As such, although meat is an important source of protein necessary for human survival, it is recognized that it causes human food shortage problems due to the inefficiency of protein production compared to the amount of grain used for livestock breeding, and It also has a negative impact in terms of global environmental protection, such as emissions. In recent years, in addition to these environmental and social problems, a sense of rejection from the point of view of animal welfare has increased, and a social movement to completely or partially restrict the consumption of animal-derived meat has also occurred.

However, because humans must consume protein to maintain health, interest in alternative meat using vegetable protein rather than animal protein is growing. The general public's non-preference for vegetable substitute meat is mainly caused by differences in texture and taste from actual meat, and various technologies are being actively developed to improve this.

Grains such as soybeans and wheat are generally used as vegetable protein raw materials for substitute meat. Wheat can realize the most similar texture to real meat, but it has a problem that some consumers avoid gluten contained in wheat. Soybean, a vegetable protein raw material for old alternative meat, includes concerns about genetically modified plants, which are rapidly increasing recently, and peas are relatively free from concerns about genetically modified plants, but have problems such as poor texture compared to other grains. Therefore, in order to solve these problems, mushrooms, algae, etc. are added to improve the texture, and at the same time, efforts are made to realize the effect of adding nutritional components.

Efforts to improve the texture of vegetable substitute meat are being made in the direction of improving the processing method in the kneading process in addition to the selection of these raw materials. In the process of manufacturing substitute meat, organization using extrusion is mainly used. In the process of extrusion, plasticity and elasticity of substitute meat are formed by implementing complex actions such as mechanical shear force under high pressure and temperature conditions, and protein raw materials It is coagulated while having a directionality to simulate the fibrous tissue of real meat. As such, as a prior art for improving the texture of vegetable substitute meat, there is US Patent Publication No. 2017-0035076. The prior art discloses a technique of encapsulating various compounds imparting meat characteristics with a cell wall material made of polysaccharide to impart texture similar to that of actual meat. Another prior art, Korea Patent Publication No. 2016-0078807, discloses a technology for improving the elasticity and chewiness of substitute meat by mixing bracken hydrolyzate with vegetable protein dough and at the same time imparting a flavor similar to that of actual meat. In addition, US Patent Registration No. 10863761, which was recently registered by Impossible Foods, a major market sharer in the field of alternative meat, discloses a technology for realizing the unique flavor of real meat using leghemoglobin of pea roots.

An important factor influencing the texture and flavor of meat is fat present in meat tissues as well as protein. Fat affects the toughness and chewiness of meat, and also plays a role in improving the texture of cooked meat by releasing oil necessary during the cooking process. Substitute meat also needs to mimic fat, and various types of vegetable oils can be used for this. US Patent Publication No. 2021-0045409, a related prior art, combines and gelates plant or animal-derived fats, water, and emulsifiers to encapsulate fat particles to form alternative fats. However, since the fat substitute included in the meat substitute is liquefied during the cooking process and easily leaks out, when the cooking is completed, the fat does not exist in the tissue or the amount is very reduced, so there is a limit to reproducing the texture and flavor of the actual cooked meat. Have.

Therefore, there is a need to develop a method for manufacturing alternative meat that can mimic the texture, texture, and chewiness of meat more closely by not only distributing proteins and fats similar to real meat, but also preventing outflow of fat and gravy substitutes after cooking. there is

Therefore, the problem to be solved by the present invention is to prevent the outflow of alternative fat during the cooking process, and to provide a method for producing alternative meat that improves texture, chewiness, and appearance by distributing vegetable protein sources and alternative fat similarly to actual meat. is to provide

In order to achieve the above object, the present invention is a method for producing alternative meat containing vegetable protein raw materials, comprising the steps of preparing a fat globule emulsion by mixing vegetable oil, natural polysaccharide and water, and cutting the fat globule emulsion into a plate shape preparing a fat globule emulsion sheet, mixing vegetable protein and water to form a protein dough and processing it into a sheet form to prepare a protein dough sheet, and sequentially preparing the fat globule emulsion sheet and the protein dough Forming an emulsion-protein laminate by stacking, cutting the emulsion-protein laminate into a plate shape having a predetermined thickness, and mixing the emulsion-protein laminate cut into a plate shape Provides a manufacturing method for physical education.

According to one embodiment of the present invention, the vegetable oil is soybean oil, olive oil, corn oil, coconut oil, canola oil, avocado oil, cottonseed oil, macadamia oil, rice bran oil, grapeseed oil, almond oil, peanut oil, jojoba oil, flaxseed oil , It may be at least one selected from the group consisting of sunflower oil, safflower oil and wheat germ oil.

According to another embodiment of the present invention, the natural polysaccharide is xanthan gum, gum arabic, starch, arginine, cellulose, guar gum, carrageenan, locust bean gum, gellan gum, galactomannan, pectin, agarose, agar, beta-glucan , It may be at least one selected from the group consisting of dextran and gum acacia.

According to another embodiment of the present invention, in the step of preparing a fat globule emulsion by mixing the vegetable oil, natural polysaccharide, and water, a gel stabilizer may be further added and mixed.

According to another embodiment of the present invention, in the step of mixing the plate-shaped emulsion-protein laminate, the emulsion and protein may be partially mixed to form marbling.

According to another embodiment of the present invention, the mixer used in the step of mixing the emulsion-protein laminate cut into the plate shape protrudes in the vertical direction from the plate-shaped body for pressing the emulsion-protein laminate and the plate-shaped body Emulsion - may contain projections that penetrate the protein.

According to another embodiment of the present invention, the step of cutting the emulsion-protein laminate into a plate shape having a predetermined thickness may be performed in a direction parallel to the lamination direction of the emulsion-protein laminate.

The alternative meat manufacturing method of the present invention has the following effects.

1. Since the fat globules emulsion, which simulates the fat layer of meat, is realized in the form of oil trapped inside the polysaccharide matrix in the form of fat globules, it is possible to prevent oil from leaking out during the cooking process, and thus, texture similar to real meat and flavor can be implemented.

2. The fat globule emulsion and the protein batter are layered, and each layer is partially mixed to visually simulate the marbling appearance of real meat, and the texture is similar to that of real meat.

3. The mixer for partially mixing the fat globule emulsion and the protein dough to simulate marbling has a process in which the plate-shaped body presses the laminate and the protrusion protruding from the body penetrates the inside of the laminate to induce mixing. Since it is performed simultaneously or sequentially, it is possible to mix while suppressing the occurrence of voids between the fat globule emulsion and the protein dough during the mixing process.

4. Since the mixer of the fat globule emulsion and protein batter performs rotational motion, reciprocating motion, and pressurization at the same time, it is possible to effectively realize the characteristic marbling form of each meat part.

1 is a flow chart illustrating a method for manufacturing substitute meat of the present invention.
Figure 2 shows the components and tissue structure of the fat globules emulsion of the present invention.
Figure 3 shows the process of processing the fat globule emulsion in the form of a plate in the process of manufacturing substitute meat of the present invention.
Figure 4 shows the process of laminating the fat globule emulsion and protein dough and cutting the laminate into a plate shape in the process of manufacturing substitute meat of the present invention.
5 shows a process of implementing marbling by partially mixing plate-shaped laminates in the process of manufacturing substitute meat of the present invention.
Figure 6 shows the configuration of the mixer used in the process of the substitute meat manufacturing method of the present invention.
7 shows the operation of a mixer and a compressor for simulating marbling in the process of manufacturing substitute meat of the present invention.

The present invention relates to a method for manufacturing substitute meat, comprising the steps of preparing a fat globule emulsion by mixing vegetable oil, natural polysaccharide and water, and cutting the fat globule emulsion into a plate shape to prepare a fat globule emulsion sheet, Forming a protein dough by mixing vegetable protein and water and processing it into a sheet form to prepare a protein dough sheet, and sequentially laminating the fat globule emulsion sheet and protein dough to form an emulsion-protein laminate and cutting the emulsion-protein laminate into a plate shape having a predetermined thickness, and mixing the emulsion-protein laminate cut into the plate shape.

The meat substitute manufacturing method of the present invention is characterized by forming vegetable substitute meat having texture and appearance similar to real meat using vegetable protein, vegetable oil and polysaccharide. In particular, in order to mimic the alternative fat layer composed of vegetable oil and polysaccharide in the form of fat globules present in living tissue, a complex is formed by trapping liquid or solid oil in a solid polysaccharide matrix at room temperature, and the alternative fat layer formed in this way is formed. In this patent specification, it is named 'fat globule emulsion'. The term fat globules emulsion may be defined as an emulsion form in which oil is dispersed inside polysaccharide, and the form in which oil is dispersed is a form of fat globules dispersed in a living tissue like a bunch of grapes.

Unlike the encapsulation form in which the outside of each oil particle is wrapped with another material, the fat globule emulsion having the above structure functions to prevent oil from easily leaking out during the cooking process. In the method of encapsulating the outside of individual oil particles, since the thickness of the capsule material is thin, the capsule easily bursts during a high-temperature cooking process, and the oil easily flows out. However, in the form where the oil is trapped inside the polysaccharide in the form of an emulsion, the volume of the polysaccharide surrounding the oil is relatively large, so the oil does not easily leak out during the cooking process.

These fat globules emulsions are mixed with vegetable protein dough. In existing alternative meats that uniformly mix alternative fats and protein doughs, fats are dispersed in the form of small particles, so they have a different structure from the actual meat fat distribution. . However, the substitute meat produced by the manufacturing method of the present invention can be dispersed while having an appearance similar to actual meat fat because the fat globule emulsion is partially mixed and dispersed in the vegetable protein dough. In addition, by appropriately controlling the dispersed form of the partially dispersed fat globules emulsion, it is possible to selectively implement the marbling form for each part of beef.

In the following, the present invention will be described in more detail using the drawings.

1 is a flow chart illustrating a method for manufacturing substitute meat of the present invention. Referring to Figure 1, first, a fat globules emulsion is prepared. Fat globules emulsions can be prepared by mixing vegetable oils, natural polysaccharides and water. The process of forming the fat globules emulsion includes a first step of mixing water and oil at a weight ratio of 1:0.4 to 1:1 using a homogenizer to form an emulsion composition, and natural polysaccharide and water at a weight ratio of 1:3 to 1 The second step of gelation by mixing at a weight ratio of 5 and mixing with a mixer, mixing the gel composition and the emulsion composition at a weight ratio of 1:0.05 to 1:0.6, mixing at a temperature of 50 to 80 degrees, and mixing at room temperature It can be carried out as a third stage of condensation. The fat globules emulsion prepared in this way has a complex shape in which liquid or solid vegetable oil particles are dispersed inside the gel-like polysaccharide. At this time, various types of oil may be used as the vegetable oil, specifically soybean oil, olive oil, corn oil, coconut oil, canola oil, avocado oil, cottonseed oil, macadamia oil, rice bran oil, grapeseed oil, almond oil, peanut oil, and jojoba oil. , It may include at least one selected from the group consisting of linseed oil, sunflower oil, safflower oil, and wheat germ oil. Vegetable oils can be liquid or solid at room temperature. Natural polysaccharides may be composed of materials that can exist in a solid state at room temperature, specifically xanthan gum, gum arabic, starch, arginine, cellulose, guar gum, carrageenan, locust bean gum, gellan gum, galactomannan, pectin, agaro It may include at least one selected from the group consisting of agarose, agar, beta-glucan, dextran, and gum acacia. At this time, the natural polysaccharide may be replaced with a protein material, specifically, a protein such as gelatin, collagen, albumin, grobulin, or whey protein may be used, and in some cases, a mixture of natural polysaccharide and protein may be used. . In the preparation of the oil emulsion composition, a gel stabilizer may be additionally added, and specifically, calcium hydroxide or crosslinking enzymes such as transglutaminase, tyrosinase, and lipoxygenase may be used. In the first step of forming the emulsion composition, an emulsifier such as lecithin may be additionally added, and in the second step of preparing the gel composition, a cross-linking enzyme such as transglutaminase may be further added. Since the emulsifier used in the first step or the cross-linking enzyme used in the second step functions to stabilize the gel, it can be named as a gel stabilizer.

Then, the fat globule emulsion is molded into a plate shape. The above process is a process of molding the fat globule emulsion into a plate shape having a predetermined thickness. The solidified fat globule emulsion is cut in a mold and molded into a plate shape, or the gel composition and the emulsion composition are sprayed on a substrate in a spray method before solidifying, It may be performed by a method of solidifying at room temperature.

Next, prepare the protein dough. The production of protein dough can be prepared by mixing vegetable protein derived from soybean, wheat, pea, etc., and water, and the specific composition includes information on various vegetable protein raw materials and additives according to known technologies already known in the field of vegetable substitute meat. can do. In addition, the protein dough may include additives such as natural pigments or leg hemoglobin for realizing meat color. Then, the protein dough is molded into a plate shape. The plate-shaped molding of the protein dough may be performed by spreading and compressing the dough on a substrate.

Then, the fat globule emulsion and the protein paste are alternately layered. As for the specific lamination method, a method of compressing the fat globules formed in a plate shape and protein dough in turn using a roller while sequentially laminating the protein dough may be applied, and the roller may be heated to a high temperature to impart bonding strength between the layers.

Another method may be used for layering the fat globule emulsion and protein dough. Specifically, the gel composition and the emulsion composition can be laminated by spraying on the plate-shaped protein dough in a spray method before solidifying, and in this case, the fat globules emulsion composition solidifies and penetrates into the cracks formed in the protein dough, increasing the bonding strength between the layers. It may have a stronger effect.

Subsequently, marbling is simulated by partially mixing the laminate in which the fat globule emulsion and the protein dough are laminated. The marbling simulation process will be described in more detail with reference to FIGS. 6 and 7 .

Figure 2 shows the components and tissue structure of the fat globules emulsion of the present invention. Referring to FIG. 2 , the fat globule emulsion 100 is formed in a form in which oil 102 particles are dispersed inside a gelled polysaccharide 101 . The gelled polysaccharide 101 is prepared by mixing natural polysaccharide and water in a weight ratio of 1:3 to 1:5, mixing with a mixer, and solidifying. The oil 102 is derived from an emulsion composition in which water and oil are mixed using a homogenizer at a weight ratio of 1:0.4 to 1:1, and the oil may be present in the form of a dispersion in which vegetable oil and water mixed with a homogenizer are dispersed. It may exist in the form of a mixed solution in which vegetable oil and water are homogeneously mixed by an emulsifier. In this way, the form in which oil (or a dispersion or mixture of oil and water) is dispersed inside the gelled polysaccharide is similar to the structure of adipose tissue called fat globule that exists in living tissue, and in the process of consuming substitute meat, it provides a texture similar to that of real meat. may have the effect of providing In addition, since the oil is wrapped and dispersed inside the gelled polysaccharide, it simultaneously has an effect of preventing the oil from leaking out during a high-temperature cooking process.

Figure 3 shows the process of processing the fat globule emulsion in the form of a plate in the process of manufacturing substitute meat of the present invention. Referring to FIG. 3, when the fat spherical emulsion is gelled in a molding mold having a rectangular parallelepiped shape, a fat spherical emulsion 100 having a cuboid shape is prepared. Then, when the fat globule emulsion 100 is cut to a predetermined thickness, a fat globule emulsion sheet 110 is prepared.

Figure 4 shows the process of laminating the fat globule emulsion and protein dough and cutting the laminate into a plate shape in the process of manufacturing substitute meat of the present invention. If the process of laminating the protein dough sheet 210 on the fat globule emulsion sheet 110 is repeated, an emulsion-protein laminate in which the fat globule emulsion sheet 110 and the protein dough sheet 210 are crossed and stacked is prepared (FIG. 4 of (a) ~ (c)). In the lamination process, a compression process of applying pressure in a vertical direction between each layer may be added. At this time, although not shown in the figure, the process of preparing the emulsion-protein laminate may be carried out by spraying and cooling the pre-gelling fat globule emulsion composition on the plate-shaped protein laminate, in this case It can have the effect of increasing the bonding strength between each layer, and the production speed can be increased by omitting the compression process. Then, the emulsion-protein laminate is cut in a direction parallel to the lamination direction (Fig. 4 (d)). At this time, in order to prevent the shape of the laminate from being deformed during the cutting process, cutting may be performed after cooling the emulsion-protein laminate to a temperature of ??30 to ??5 degrees.

5 shows a process of implementing marbling by partially mixing plate-shaped laminates in the process of manufacturing substitute meat of the present invention. Referring to (D) of FIG. 5, the top surface of the emulsion-protein laminate cut in the stacking direction has a shape in which the fat globule emulsion and the protein dough are combined while having stripes. At this time, xanthan gum, gum arabic, starch, arginine, cellulose, guar gum, carrageenan, locust bean gum, gellan gum, galactomannan, pectin, agarose, agar, beta-glucan, dextran, Since acacia gum has a white color, it has a color similar to the fat layer of actual meat. In addition, natural pigments included in the protein dough can realize the color of meat before or after cooking. Referring to (e) of FIG. 5, when the fat globule emulsion and the protein dough are partially mixed, marbling in a shape similar to that of actual meat is implemented. At this time, the form of marbling may be selectively implemented to have characteristics for each part of meat.

Figure 6 shows the configuration of the mixer used in the process of the substitute meat manufacturing method of the present invention. Referring to FIG. 6 , the mixer 400 includes a plate-shaped body 411 and a protrusion 412 protruding vertically from the body. The mixer consists of an upper mixer and a lower mixer spaced apart at predetermined intervals so that the emulsion-protein laminate cut in the stacking direction can be inserted, and each mixer is capable of rotational motion, horizontal reciprocating motion, and vertical motion. connected with When the laminate is inserted into the space between the upper mixer and the lower mixer, it moves in a vertical direction to narrow the gap between the upper mixer and the lower mixer, and at this time, the protrusion 412 is inserted into the laminate. The body of the mixer may be heated to a temperature of 50 to 100 degrees. When horizontal reciprocating and rotational motions are performed while the protrusion is inserted into the laminate, the protein dough region and the fat globule emulsion region constituting the laminate can be mixed. At this time, a process of compressing the laminate may be added while the gap between the upper mixer and the lower mixer is further narrowed while the rotational or reciprocating movement is temporarily stopped while mixing is performed. This compression process is a process for refilling the voids created in the process of rotational motion or reciprocating motion. Although not shown in the drawings, a cylindrical skirt portion extending in a vertical direction may be further included in an edge region of the body of the mixer. The skirt portion may function to prevent the compressed laminate from escaping to the outside of the body and at the same time maintain a circular shape of the laminate to be partially mixed and molded. The skirt portion may be formed only in the upper mixer or the lower mixer, and in this case, the diameter of the body without the skirt portion may be controlled so that it can be fitted while being inserted into the skirt portion.

Below, steps for implementing marbling of various shapes in the meat substitute manufacturing method of the present invention will be described using drawings.

7 shows the operation of a mixer and a compressor for simulating marbling in the process of manufacturing substitute meat of the present invention. In the drawing, for convenience of description, the illustration of the laminated body inserted between the mixers is omitted.

7(a) is a process of inserting a laminate between the upper mixer and the lower mixer. Specifically, in the state of being inserted between the laminates, the upper mixer and the lower mixer respectively descend and rise, the surface of each body compresses the laminate, and the protrusion is inserted into the laminate.

7(B) is a process of partially mixing the fat globule emulsion region and the protein dough region of the laminate through rotational motion. Specifically, the upper mixer and the lower mixer alternately rotate in different rotation directions. At this time, the relative rotation angle of the upper mixer and the lower mixer is preferably 10 to 30 degrees, and the shape of marbling may vary depending on the rotation angle. If the relative rotation angle is less than 10 degrees, it is difficult to mix, and if it exceeds 30 degrees, it is difficult to implement a marbling shape due to excessive disturbance of the fat globular emulsion region that simulates the fat layer.

(c) of FIG. 7 is a process of refilling the empty space that may be formed in the laminate during the process of partially mixing the fat globule emulsion region and the protein dough region. Specifically, the gap between the upper mixer and the lower mixer is formed narrower than the state in which the rotational motion is made. In this process, the gaps and pores of the laminate formed in the rotational motion are filled again, and the appearance and texture of the actual meat formed by adjoining the fat layer and the protein layer are restored.

(D) of FIG. 7 is a process for discharging the laminate between the upper mixer and the lower mixer. Specifically, while the upper mixer and the lower mixer rise and fall, respectively, the distance between them increases and the laminate can be taken out.

7(e) is a process of partially mixing the fat globule emulsion region and the protein dough region of the laminate while reciprocating the upper mixer and the lower mixer. Specifically, the upper mixer and the lower mixer may reciprocate individually or simultaneously, and may reciprocate in different directions when simultaneously reciprocating. The reciprocating motion is preferably performed in a direction perpendicular to the stripe direction of the upper part of the laminate.

(F) of FIG. 7 is a process of filling gaps formed by protrusions by compressing the laminate after the partial mixing process for forming marbling is finished. Specifically, the laminate that has undergone the rotational motion and compression process is inserted between the compressors 500 again. The compressor has a structure in which the protrusions are removed from the mixer 400 and pressurizes the laminate without the protrusions to fill the grooves created by the protrusions again. The compressor used in this laminate compression process may be composed of a pair of rollers spaced apart from each other and rotating.

The partial mixing process by rotational motion and reciprocating motion shown in (b) and (e) of FIG. 7 may be sequentially performed in one laminate, and if necessary, only rotational motion or only reciprocating motion may be applied. . Whether to apply each process depends on the type of marbling to be implemented, and marbling having different characteristics can be selectively implemented for each part of beef.

Hereinafter, the present invention will be described in more detail using examples.

Example 1-1 (preparation of fat globules emulsion)

Water and liquefied coconut oil were mixed at a weight mixing ratio of 1:0.7 under conditions of a temperature of 50 ° C. and a pH of 3 to 5, and emulsification was carried out by treating in a homogenizer (12,000 rpm) for 6 minutes. Subsequently, powdered xanthan gum, psyllium husks, and water were mixed at a weight mixing ratio of 1:1:8, and mixed with a mixer at a temperature of 40 ° C. for 20 minutes to gel. Then, a gelling composition made of xanthan gum, psyllium husks, and water and an emulsion composition made of water and coconut oil were mixed at a weight mixing ratio of 1:0.3, and mixed at a temperature of 65° C. for 5 minutes using a mixer. Subsequently, the mixture was injected into a mold of 20 cm (width) X 20 cm (length) X 20 cm (height), cooled to room temperature, and the solidified fat globules emulsion was cut to a thickness of 0.5 mm to prepare a plate-shaped fat globules emulsion. .

Example 1-2 (preparation of fat globules emulsion)

Instead of cutting after cooling with a mold, a mixture of the gelling composition and the emulsifying composition was sprayed with a spray gun on the surface of paper foil (surface coated with Teflon) to a thickness of about 0.5mm, and then cooled and separated. A plate-shaped fat globules emulsion was prepared in the same manner as in Example 1-1.

Example 1-3 (preparation of fat globule emulsion)

A plate-shaped fat globules emulsion was prepared in the same manner as in Example 1-1, except that gum arabic was used instead of xanthan gum.

Examples 1-4 (preparation of fat globules emulsion)

A plate-shaped fat globules emulsion was prepared in the same manner as in Example 1-2, except that gum arabic was used instead of xanthan gum.

Example 1-5 (preparation of fat globule emulsion)

In the process of preparing the gelling composition, powdered xanthan gum, psyllium husks, and water were mixed in a weight mixing ratio of 1:1:8, except that 0.2% by weight of transglutaminase, a crosslinking enzyme, was added to the total composition. Then, a plate-shaped fat globule emulsion was prepared in the same manner as in Example 1-1.

Examples 1-6 (preparation of fat globules emulsion)

The same method as in Example 1-1, except that in the process of preparing the emulsion composition, after mixing water and liquefied coconut oil at a weight mixing ratio of 1:0.7, 1% by weight of lecithin, an emulsifier based on the total composition, was added. A plate-shaped fat globule emulsion was prepared.

Example 2 (Protein dough preparation)

Protein dough was prepared by mixing soybean powder, starch and water in a ratio of 1:0.1:1 and mixing in a mixer. At this time, natural pigments were added in the mixing process of soybean powder, starch, and water to realize the color of the protein area of meat. Subsequently, the protein dough was put into a mold of 20 cm (width) X 20 cm (length) X 20 cm (height), cooled in a freezer to ??20 ° C, taken out and cut to a thickness of 10 mm to prepare a plate-shaped protein dough.

Example 3-1 (manufacture of laminate)

The fat globule emulsion prepared in Example 1-1 and the protein dough prepared in Example 2 were alternately laminated 20 times each, and a metal plate of 2 kg was placed on top of the dough and pressed. In an oven set at 360 ° C. for 10 compressed for a minute. Subsequently, the laminate was placed in a freezer, cooled to ??20 ° C, taken out, and cut into a thickness of 3 cm in a direction parallel to the laminate direction to prepare a fat globule emulsion-protein dough laminate.

Example 3-2 (manufacture of laminate)

A fat globule emulsion-protein dough laminate was prepared in the same manner as in Example 3-1, except that the fat globule emulsion prepared in Example 1-2 was used.

Example 3-3 (manufacture of laminate)

A fat globule emulsion-protein dough laminate was prepared in the same manner as in Example 3-1, except that the fat globule emulsion prepared in Example 1-3 was used.

Example 3-4 (manufacture of laminate)

A fat globule emulsion-protein dough laminate was prepared in the same manner as in Example 3-1, except that the fat globule emulsion prepared in Example 1-4 was used.

Example 3-5 (manufacture of laminate)

A fat globule emulsion-protein dough laminate was prepared in the same manner as in Example 3-1, except that the fat globule emulsion prepared in Example 1-5 was used.

Example 3-6 (manufacture of laminate)

A fat globule emulsion-protein dough laminate was prepared in the same manner as in Example 3-1, except that the fat globule emulsion prepared in Example 1-6 was used.

Example 3-7 (manufacture of laminate)

A laminate was prepared by repeating the method of spraying a mixture of the gelling composition and the emulsion composition on the protein dough of Example 2 to a thickness of about 0.5 mm by spraying.

Example 4-1 (implementation of marbling)

The emulsion-protein dough laminates prepared in Examples 3-1, 3-2, 3-3, 3-4, 3-5, 3-6, and 3-7 are shown in FIG. Marbling was implemented by inserting in between and performing mixing. At this time, the emulsion-protein dough laminate was heated in an oven set at 50 ° C. for 5 minutes so that it could be mixed with fluidity in the mixer, and then inserted into the mixer. The operation of the mixer was performed in the order of 1) Pressing 10 seconds → 2) Rotational movement (20 degree angle range) 5 times → 3) Pressing 10 seconds → 4) Reciprocating motion 10 times parallel to the stacking direction → 5) Pressing 10 seconds . At this time, Example 4-1 to which Examples 3-1, 3-2, 3-3, 3-4, 3-5, 3-6, and 3-7 were applied, respectively, were compared to Examples 4-1-1 and 4, respectively. -1-2, 4-1-3, 4-1-4, 4-1-5, 4-1-6, 4-1-7.

Example 4-2 (implementation of marbling)

The operation of the mixer was set in the order of 1) Pressing 10 seconds → 2) Reciprocating motion 5 times parallel to the stacking direction → 3) Pressing 10 seconds → 4) Reciprocating motion 5 times parallel to the stacking direction → 5) Pressing 10 seconds Marbling was implemented in the same manner as in Example 4-1 except for the above. Example 4-2 to which Examples 3-1, 3-2, 3-3, 3-4, 3-5, 3-6, and 3-7 were applied, respectively, Examples 4-2-1 and 4-2 -2, 4-2-3, 4-2-4, 4-2-5, 4-2-6, 4-2-7.

Comparative Example 1

Water and liquefied coconut oil were mixed at a weight mixing ratio of 1:0.7 under conditions of a temperature of 50 ° C. and a pH of 3 to 5, and emulsification was carried out by treating in a homogenizer (12,000 rpm) for 6 minutes. Subsequently, powdered xanthan gum, psyllium husks, and water were mixed at a weight mixing ratio of 1:1:8, and mixed with a mixer at a temperature of 40 ° C. for 20 minutes to gel. Then, a gelling composition made of xanthan gum, psyllium husks, and water, and an emulsion composition made of water and coconut oil were mixed at a weight mixing ratio of 1:0.3, and mixed at a temperature of 65 ° C. for 5 minutes using a mixer to form a fat globule emulsion A composition was prepared. Subsequently, protein dough was prepared in the same manner as in Example 2. Subsequently, the fat globule emulsion composition and the protein dough were uniformly mixed with a mixer at a weight ratio of 1:2. Subsequently, the mixed composition was placed in a freezer, cooled to ??20° C., and then taken out and cut into a thickness of 3 cm.

Comparative Example 2

Meat substitutes were prepared in the same manner as in Example 4-1, except that only the gelling composition was used without the emulsifying composition in the process of preparing the fat globules emulsion of Example 1-1.

Experimental Example 1 (Evaluation of texture and flavor through tasting of substitute meat)

The meat substitutes prepared in Examples 4-1-1, 4-1-2, and 4-1-7 and Comparative Examples 1 and 2 were cooked in a frying pan to evaluate texture and flavor. Ten evaluators participated in the evaluation, and the texture and flavor were evaluated by dividing them into very similar, similar, normal, and dissimilar according to the degree of similarity with real meat. For the substitute meat prepared according to the examples, the texture and flavor evaluation were all excellent compared to the comparative examples, and there was no significant difference in the evaluation between the examples.

In the meat substitute prepared in Comparative Example 1, it was observed that the fat globule emulsion was dispersed into relatively small particles and the oil inside was easily leaked out during the cooking process, which is thought to lead to a decrease in flavor. The substitute meat prepared in Comparative Example 2 is considered to have low flavor because it does not contain vegetable oil. On the other hand, the substitute meat prepared according to the examples has a high flavor because the oil inside is not leaked to the outside during the cooking process due to the large volume of the fat globule emulsion, and the distribution of the fat globule emulsion that mimics the fat layer affects the texture improvement is thought to be crazy.

texture evaluation Example 4-1-1 Example 4-1-2 Example 4-1-7 Comparative Example 1 Comparative Example 2 very similar 1 person 1 person 1 person 0 people 0 people Similarity 6 people 6 people 6 people 0 people 0 people commonly 3 people 3 people 3 people 2 people 1 person analogy 0 people 0 people 0 people 8 people 9 people

flavor evaluation Example 4-1-1 Example 4-1-2 Example 4-1-7 Comparative Example 1 Comparative Example 2 very similar 0 people 0 people 0 people 0 people 0 people Similarity 7 people 7 people 7 people 0 people 0 people commonly 3 people 3 people 3 people 3 people 0 people analogy 0 people 0 people 0 people 7 people 10 people

Experimental Example 2 (Appearance evaluation of alternative physical education)

Ten people observed the appearance of the meat substitutes prepared in Examples 4-1-1, 4-2-1, 4-1-7, 3-1 and Comparative Example 1 before and after cooking to determine the degree of similarity with actual meat. evaluated. Appearance evaluation was evaluated as very similar, similar, or dissimilar based on the degree of similarity with meat. Comparative Example 1, in which uniform mixing was performed without layering the fat globules emulsion, was evaluated as having a very different appearance from the actual meat before and after cooking because no marbling was implemented at all. Appearance similarities of Examples 4-1-1 and 4-1-7 were the highest. In particular, Example 4-1-7 had the highest degree of similarity before cooking due to the high adhesion of the bonding interface in the spray-type lamination process. I think. Example 4-2-1, in which only reciprocating motion was applied in the process of implementing marbling, was evaluated as relatively low in similarity compared to examples in which rotational motion was applied. Example 3-1, which did not have a marbling implementation process, was also evaluated as low in similarity both before and after cooking.

Appearance evaluation before cooking Example 4-1-1 Example 4-2-1 Example 4-1-7 Example 3-1 Comparative Example 1 very similar 8 people 2 people 10 people 0 people 0 people Similarity 2 people 8 people 0 people 2 people 0 people analogy 0 people 0 people 0 people 8 people 10 people

Appearance evaluation after cooking Example 4-1-1 Example 4-2-1 Example 4-1-7 Example 3-1 Comparative Example 1 very similar 8 people 2 people 9 people 0 people 0 people Similarity 2 people 8 people 1 person 2 people 2 people analogy 0 people 0 people 0 people 8 people 10 people

The above description has explained the technical idea of the present invention using an example of implementation, and those skilled in the art will be able to make various modifications and variations without departing from the essential characteristics of the present invention. . Therefore, the implementation examples described in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these implementation examples. The protection scope of the present invention should be interpreted according to the claims, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

100: fat globules emulsion 101: polysaccharide
102: oil 110: fat globule emulsion sheet
210: Protein dough sheet 300: Marbling substitute meat
400: mixer 411: body
412: protrusion 500: compressor

Claims (7)

In the method of manufacturing substitute meat containing vegetable protein raw materials,
preparing a fat globule emulsion by mixing vegetable oil, natural polysaccharide and water;
Preparing a fat globule emulsion sheet by cutting the fat globule emulsion into a plate shape;
Preparing a protein dough sheet by mixing vegetable protein and water to form a protein dough and processing it into a sheet form;
Forming an emulsion-protein laminate by sequentially laminating the fat globule emulsion sheet and the protein dough;
cutting the emulsion-protein laminate into a plate shape having a predetermined thickness; and
A method for producing substitute meat comprising mixing the emulsion-protein laminate cut into the plate shape. The method of claim 1,
The vegetable oil is soybean oil, olive oil, corn oil, coconut oil, canola oil, avocado oil, cottonseed oil, macadamia oil, rice bran oil, grapeseed oil, almond oil, peanut oil, jojoba oil, flaxseed oil, sunflower oil, safflower oil and wheat germ oil. Method for producing substitute meat, characterized in that at least one selected from the group consisting of. The method of claim 1,
The natural polysaccharide is a group consisting of xanthan gum, gum arabic, starch, arginine, cellulose, guar gum, carrageenan, locust bean gum, gellan gum, galactomannan, pectin, agarose, agar, beta glucan, dextran and gum acacia Method for producing substitute meat, characterized in that at least one selected from. The method of claim 1,
Method for producing substitute meat, characterized in that in the step of mixing the vegetable oil, natural polysaccharide and water to prepare a fat globule emulsion, further adding and mixing a gel stabilizer. The method of claim 1,
In the step of mixing the emulsion-protein laminate cut into plates, the emulsion and protein are partially mixed to form marbling. The method of claim 1,
The mixer used in the step of mixing the emulsion-protein laminate cut into the plate shape comprises a plate-shaped body that presses the emulsion-protein laminate and a protrusion protruding in a vertical direction from the plate-shaped body and penetrating the emulsion-protein Method for producing substitute meat, characterized in that. The method of claim 1,
The step of cutting the emulsion-protein laminate into a plate shape having a predetermined thickness is a method for producing substitute meat, characterized in that the cutting is performed in a direction parallel to the lamination direction of the emulsion-protein laminate.

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