KR20230057085A - Animal lipid mimics comprising deacetylated konjac and methylcellulose - Google Patents

Abstract

The present invention relates to an animal lipid mimic including deacetylated Konjac and methyl cellulose. The animal lipid mimetic is similar to the structural properties, juiciness, nutritional properties and physical properties of solid animal lipids. Thus, the animal lipid mimic according to the present invention has an advantage that it can be used not only in ground products but also in non-ground products compared to a use of vegetable oil or emulsion in ground meat substitutes to replace existing animal fat.

Description

Animal lipid mimics comprising deacetylated konjac and methylcellulose {Animal lipid mimics comprising deacetylated konjac and methylcellulose}

The present invention relates to an animal lipid mimetic comprising deacetylated konjac and methylcellulose, and more particularly to an animal lipid mimetic capable of replacing animal lipids in solid form in non-ground meat products. Specifically, it relates to an animal lipid mimetic in solid form having heat stability similar to the appearance, juiciness, nutritional properties and physical properties of pork lipids.

As problems such as environmental destruction and animal ethics due to the meat industry become serious, and the fact that excessive intake of saturated fatty acid contained in animal fat adversely affects health is known, interest in and consumption of vegetable substitute meat is increasing. . So far, various studies on alternative meat have been conducted, but most of them are about pulverized products, and for non-pulverized products, there are only studies to improve the texture of vegetable protein in alternative meat. Research on animal lipid mimics and vegetable substitutes in the form of meat is limited to date.

In previous studies, attempts to replace lipids, which are essential components of meat products, from animal lipids to vegetable oils or emulsions have been continuously made. However, when animal lipids are directly replaced with vegetable oil, juiciness and physical properties may be negatively affected, and when animal lipids are replaced with vegetable emulsions, cooking loss increases because the emulsion has a liquid nature, and the chewy texture of the product is reduced. inevitably become insufficient.

On the other hand, polysaccharides are natural polymer materials and are used as gelling agents and thickeners in various foods. Most polysaccharide gels are in the form of low-temperature setting gels with reversible properties at high temperatures. Konjac glucomannan, a polysaccharide gel, is composed of β-1,4 bonds of glucose and mannose and contains 5-10% of acetyl groups. When the acetyl group is removed by treating konjac glucomannan with alkali, the hydrophobic interaction increases at the removed portion, resulting in increased gel strength and heat stability. Another polysaccharide gel, methylcellulose, is a cellulose derivative, and is cured at high temperature by hydrophobic interaction between methoxyl groups and adjacent molecular chains in a state where hydroxyl groups of cellulose are substituted with methoxyl groups.

Accordingly, the present invention has made an effort to prepare a substitute for vegetable materials that can mimic solid animal lipids, and as a result, animal lipids that mimic the structural/nutritional characteristics of solid animal lipids in meat such as beef or pork. The present invention was completed by preparing a mimetic and confirming the appearance, juiciness, heat stability and physical properties of the animal lipid mimetic according to the optimal ratio of deacetylated konjac and methylcellulose components.

SHUILIAN WANG et al. ,EFFECT OF PARTICLE SIZES OF SOY OKARA ON TEXTURAL,COLOR, SENSORY AND RHEOLOGICAL PROPERTIES OF PORKMEAT GELS, ,Journal of Food Quality ISSN 1745-4557.

It is an object of the present invention to provide an animal lipid mimetic comprising deacetylated konjac and methylcellulose.

In order to solve the above object, the present invention provides an animal lipid mimic comprising deacetylated konjac and methylcellulose as active ingredients.

In the present invention, the volume ratio of the deacetylated konjac to the methylcellulose may be 5:5 to 8:2.

In the present invention, it may be characterized in that it further comprises a vegetable oil of 20 - 30% by weight relative to the total weight ratio.

In the present invention, It may be characterized by including one or more selected from the group consisting of the following characteristics.

(i) a storage modulus (G') of 86.7 Pa to 101552.0 Pa;

(ii) a tissue strength of 27.91 g to 56.10 g;

(iii) adhesion of 0.15 mJ to 0.37 mJ; and

(iv) 89.62% to 99.99% water retention capacity.

In the present invention, the animal lipid may be characterized in that pork lipid.

In addition, the present invention provides a composition for a non-pulverized product comprising the animal lipid mimic.

In addition, the present invention provides a method for preparing the animal lipid mimic, comprising mixing the deacetylated konjac solution and the methylcellulose solution and gelling them.

In the present invention, the volume ratio of the deacetylated konjac to the methylcellulose may be 5:5 to 8:2.

In the present invention, it may be characterized in that vegetable oil is further mixed and gelled.

The animal lipid mimetic according to the present invention has structural characteristics of animal lipids in solid form, including konjac and methylcellulose, which are stable polysaccharide materials at high temperatures. Juiciness and physical properties are similar, and nutritional properties are similar to those of animal lipids, including vegetable oils. In particular, there is no melting phenomenon due to heat treatment, so it has a formulation and physical properties similar to animal fat after heating. Therefore, the animal lipid mimic according to the present invention has the advantage that it can be applied to not only ground meat substitutes but also non-ground meat substitutes.

Figure 1 is a flow chart for the formulation of animal lipid mimics prepared using deacetylated konjac and methylcellulose.
2 is a top and side appearance photograph of an animal lipid mimetic according to the present invention.
Figure 3 relates to the change in storage modulus (G') of animal lipid mimics according to temperature conditions.
Figure 4 relates to the flow characteristics according to the frequency of animal lipid mimics under high temperature conditions.
5 relates to the tissue strength of animal lipid mimics according to temperature. Figure 5a is the tissue strength (Gel strength) of animal lipid mimics and pork fat at 25 ℃, Figure 5b is 80 ℃.
Figure 6 relates to the adhesion of animal lipid mimetics and pork fat.
Figure 7 relates to the liquid holing capacity of animal lipid mimetics and pork fat.
Figure 8 relates to the difference in storage modulus (G') between deacetylated konjac and normal konjac used in animal lipid mimics according to temperature conditions.

Hereinafter, the invention will be described in detail.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is well known and commonly used in the art.

Plant-based meat substitutes for existing meat have been studied with a focus on pulverized products such as patties, nuggets, and sausages. A lot of research has been conducted on vegetable oils or emulsions as vegetable lipids to replace animal lipids in pulverized products, but vegetable oils can negatively affect the juiciness and physical properties of meat substitutes, and emulsions have liquid properties, resulting in cooking loss. There are disadvantages in that the chewing texture is increased and the chewing texture is lacking. In addition, as the temperature rises, the lipid is melted and converted into a flowable property, so it cannot replace animal lipid/fat tissue that is stable to heat. Thus, the animal lipid mimetic according to the present invention has great significance in that it has prepared a heat-irreversible solid form lipid mimetic that can replace heat-stable animal adipose tissue.

On the other hand, konjac glucomannan is composed of β-1,4 bonds of glucose and mannose, and contains 5-10% of an acetyl group. When the acetyl group is removed by treating konjac glucomannan with alkali, the hydrophobic interaction increases at the removed portion, resulting in increased gel strength and heat stability. Methylcellulose is a cellulose derivative in which a hydroxyl group of cellulose is substituted with a methoxyl group, and is characterized by being hardened at a high temperature by a hydrophobic interaction between a methoxyl group and an adjacent molecular chain.

In addition, canola oil is an oil extracted from rapeseed and has a high degree of unsaturation and a smoke point of 242 ℃, so it can be used safely and healthily when applied to food, and is a vegetable oil with little effect such as allergy. Vegetable oils that can be substituted for canola oil include soybean oil, corn oil, avocado oil, peanut oil, and grapeseed oil.

Therefore, the present invention uses vegetable oil with a large amount of unsaturated fatty acids added to nutritionally mimic animal lipids, and alkali-treated deacetylated konjac with improved thermal stability at low and high temperatures and methyl cellulose with heat-curing properties. An animal lipid mimetic in a heat-stable solid form was prepared by confirming the optimal mixing ratio for preparing the animal lipid mimic using it as a gelling agent.

Accordingly, the present invention generally relates to an animal lipid mimetic comprising deacetylated konjac and methylcellulose as active ingredients.

In the present invention, the volume ratio of the deacetylated konjac to the methylcellulose may be preferably 5:5 to 8:2, more preferably 6:4, but is not limited thereto.

In the present invention, it may be characterized in that it further comprises a vegetable oil of 20 - 30% by weight relative to the total weight ratio, but is not limited thereto.

In the present invention, the vegetable oil may be characterized in that at least one selected from the group consisting of canola oil, soybean oil, corn oil, avocado oil, peanut oil and grapeseed oil, but is not limited thereto.

In the present invention, the vegetable oil contains 82% to 92% of the total content of unsaturated fatty acids, among which monounsaturated fatty acids are 57% to 64% and polyunsaturated fatty acids are 25% to 28% , but is not limited thereto.

In the present invention, It may be characterized by including one or more selected from the group consisting of the following characteristics, but is not limited thereto.

(i) a storage modulus (G') of 86.7 Pa to 101552.0 Pa;

(ii) a tissue strength of 27.91 g to 56.10 g;

(iii) adhesion of 0.15 mJ to 0.37 mJ; and

(iv) 89.62% to 99.99% water retention capacity.

In the present invention, the animal lipid may be characterized in that pork lipid, but is not limited thereto.

In another aspect, the present invention relates to a composition for a non-pulverized product comprising the animal lipid mimic.

In the present invention, the term "pulverization" refers to reducing the particle size by applying force to solid particles to finely crush or cut them into small particles. The purpose of crushing the solid is to increase the surface area of the solid to increase the combustion reaction rate, increase the rate of drying or extraction, and to facilitate mixing of the solid or improve the color of the powder by reducing the particle size. Grinding is a unit operation that has been used for a long time, consumes a lot of energy, has remarkably low efficiency, and pulverized products are usually disadvantageous in terms of physical properties.

In the present invention, the term "non-pulverized product" means a product manufactured in a form in which raw materials are not pulverized in order to maintain the physical properties of the raw materials, as they may vary depending on the size and distribution of the particles, which are the physical properties of the raw materials.

In another aspect, the present invention relates to a method for preparing the animal lipid mimic, comprising mixing a deacetylated konjac solution and a methylcellulose solution to form a gel.

In the present invention, the volume ratio of the deacetylated konjac to the methylcellulose may be 5:5 to 8:2, but is not limited thereto.

In the present invention, it may be characterized in that vegetable oil is further mixed and gelled, but is not limited thereto.

In the present invention, the vegetable oil may be characterized in that at least one selected from the group consisting of canola oil, soybean oil, corn oil, avocado oil, peanut oil and grapeseed oil, but is not limited thereto.

In the present invention, the vegetable oil may be characterized in that it contains unsaturated fatty acids in an amount of a% to b% relative to the total content, but is not limited thereto.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for exemplifying the present invention, and it is obvious to those skilled in the art that the scope of the present invention is not construed as being limited by these examples.

[Example]

Materials for making animal lipid mimics

Konjac powder (Haena Foods, Korea), methylcellulose (Lotte Fine Chemicals, Korea) and canola oil (Haepyo, Korea) were used to prepare the animal lipid mimics according to the present invention.

Preparation and thermal stability of deacetylated konjac

The method for preparing deacetylated konjac was used by modifying Jian Chen et a.l (2011). Put 30 g of konjac (Haena Foods, Korea) in 200 mL of 50% ethanol solution, leave it in a constant temperature water bath at 40 ° C for 30 minutes, and then add 0.1% sodium hydroxide for deacetylation (deacetylation degree 20-25%) at 40 ° C. It was reacted for 24 hours. After the reaction, the supernatant was removed from the konjac solution, and 50% ethanol was added twice as much as the volume, and the removal of the supernatant was repeated until the pH was neutralized. The neutralized konjac solution was added with 75% ethanol and 95% ethanol, respectively, and the supernatant was removed to remove moisture, and then dried in a drying oven at 40° C. for 4 hours to obtain deacetylated konjac in powder form.

Konjac glucomannan is generally composed of β-1,4 bonds between d-glucose and d-mannose, and is known to have one acetyl group per 19 sugar molecules. Konjac has a low-temperature gelation mechanism that becomes a gel in a low-temperature process after heating, and by removing an acetyl group through a reaction with an alkali, hydrophobic interactions between molecules with functional groups removed are increased so that gelation can be maintained even at high temperatures. The difference in thermal stability between normal konjac and deacetylated konjac was confirmed through FIG. 8 .

Preparation of animal lipid mimics and effects of the mixing ratio of ingredients

Deacetylated konjac was prepared as a 1% solution and used after hydration for more than 2 hours. Methylcellulose was prepared as a 2.5% solution and used after hydration for more than 2 hours. The prepared solution was mixed with deacetylated konjac and methylcellulose at a ratio of 2:8, 4:6, 5:5, 6:4, and 8:2 according to the mixing ratio Table 1 below, and 25% of canola oil was added by weight. and homogenized for 3 minutes at 1,2000 rpm using a high-speed homogenizer (IKAT25, Digital UlTRA-TURRAX®, Staufen, Germany). 15 g of the lipid in the form of a homogeneous emulsion was poured into a Petri dish (width X length, 6 X 1.5 cm), heated in a constant temperature water bath at 80 ° C. for 30 minutes, and then left at room temperature and analyzed using a sample gelled for 12 hours.

Mixing ratio of deacetylated konjac and methylcellulose Treatments Composition (%) Canola Oil 1% deactylated konjac solution 2.5% methylcellulose solution D.W. Deactylated konjac D.W. Methylcellulose 2:8 25.000 14.850 0.150 58.500 1.500 4:6 29.700 0.300 43.875 1.125 5:5 37.125 0.375 36.563 0.938 6:4 44.550 0.450 29.250 0.750 8:2 59.400 0.600 14.625 0.375

As a result of preparing vegetable solid lipids according to the ratio of deacetylated konjac and methylcellulose and confirming their characteristics, the higher the ratio of methylcellulose added, the higher the storage modulus and the higher the tissue strength under heating conditions. On the other hand, it was confirmed that the higher the ratio of deacetylated konjac added, the higher the tissue strength at low temperature, the lower the adhesiveness, and the more stable tissue morphology was maintained.

In addition, it was confirmed that the optimal ratio of deacetylated konjac and methylcellulose was 6:4, which maintained constant viscoelasticity according to the frequency at high temperature and had the highest tissue strength and water holding capacity at low temperature.

Appearance analysis of animal lipid mimetics

As for the appearance, the gelled sample was molded into a width X length X height, 1.5 cm X 1.5 cm X 0.5 cm, and the top and side surfaces were measured.

As a result, the appearance was the same as in FIG. 2 . As the konjac addition ratio increased (5:5, 6:4, 8:2), it was confirmed that the lipid form was maintained better and the surface adhesiveness decreased.

Temperature-dependent viscoelasticity measurement of animal lipid mimics

Animal fat hardens when heated. For example, as a result of analyzing the rheological properties using a gel with 93% pork content, the storage modulus tended to increase as the temperature increased from 20 °C to 80 °C, and the value increased at 80 °C. 25000 Pa ~ 35000 Pa confirmed.

Changes in viscoelasticity according to temperature were measured in the emulsion stage samples prepared by varying the mixing ratio of deacetylated konjac and methylcellulose according to the following method. Using a rheometer (MCR 302, Anton Paar, Austria), before heating, the sample was heated from 20 °C to 80 °C, cooled from 80 °C to 20 °C, and the viscoelastic change when reheated (20 °C - 80 °C) was measured. measured. The measurement conditions were set to strain 1%, frequency 1 Hz, and 1 mm gap, and the temperature change was measured at 3°C/min. The temperature change was measured in the process of heating (20-80 °C), cooling (80-20 °C), and reheating (20-80 °C), respectively.

As a result, as shown in FIG. 3, it was confirmed that the sample close to the sol state in the first heating process was gelated with a rapid increase in the storage modulus (G') value around 50-60 ° C. as the temperature increased, and methyl cellulose The higher the addition ratio, the higher the storage modulus (G') value. In the cooling process, a decrease in storage modulus occurred around 40-30 ° C, but the change was not large. In the reheating process, the storage modulus (G') value increased up to 20 times or more compared to the first heating (Table 2). From the fact that the storage modulus of actual animal lipids (eg, pork fat) increases as the temperature increases from 20 ° C to 80 ° C during heating, and the value is 25000 (Pa) to 35000 (Pa) at 80 ° C. It can be confirmed that it is similar to the animal lipid mimic according to the present invention.

In addition, in the case of the existing methylcellulose material, it has a reversible property that the gel returns to a sol state when cooled after gelation by heating. After heating in , the gel form did not return to the sol state when cooled, and the irreversible property of forming a harder gel when reheating was confirmed.

Change in storage modulus (G') of animal lipid mimics according to heating and reheating conditions Ratio Storage modules G'(PA) 1 ^st Heating ^2nd Heating 20℃ 80℃ 20℃ 80℃ 2:8 125.5 4207 1630 92320 4:6 112.2 3078 872.7 13470 5:5 132 2103 1267 22500 6:4 96.3 1768 761.3 13060 8:2 105.7 811.6 757.8 4265

Changes in viscoelasticity of animal lipid mimetics as a function of frequency change

Since the frequency means external deformation or external force, the smaller the change in the storage modulus according to the change in the frequency, the more the inherent elasticity can be maintained regardless of the external deformation or external force. In the industrial aspect, maintaining the inherent elasticity is very important for reasons such as process design.

Changes in viscoelasticity according to changes in the frequency of animal lipid mimics prepared by varying the mixing ratio of deacetylated konjac and methylcellulose were measured according to the following method. Using a rheometer (MCR 302, Anton Paar, Austria), the sample heated to 80 ° C was subjected to a change in frequency (0.01-10 Hz) with a strain of 1% and a 1 mm gap to measure viscoelasticity.

After reheating (20-80 ℃) of the animal lipid mimetics, the change in viscoelasticity according to the frequency (0.01-10 Hz) was checked to confirm the stability of the gel. As a result, all mixing ratios were measured for storage modulus (storage modulus, G') > loss modulus (loss modulus, G''), and it was confirmed that the gel form was maintained at 80 ° C (FIG. 4). However, as the frequency increased, the storage modulus (G') increased and was deformed in the high frequency range (5-10 Hz) except for the 6:4 ratio, and the deformation was the largest at the 2:8 ratio (FIG. 4) .

Determination of Tissue Strength and Adhesion of Animal Lipid Mimetics

Tissue strength and adhesiveness at room temperature (25°C) were analyzed using a textrue profile analyzer (CT3, Brookfield engineering Labs Inc., USA) after formulating a sample in the form of a cylinder (diameter X height, 1 cm X 5 cm). The analysis conditions are deformation 30%, trigger load 5 g, and test speed 1.0 mm/s, and each sample is repeatedly measured 8 times. The tissue strength of the sample heated at 80 ℃ was measured in the same way as above immediately after heating in a constant temperature water bath for 30 minutes.

As a result of examining the tissue strength at 25 ° C (Fig. 5a) and 80 ° C (Fig. 5b) by temperature of the animal lipid mimetic at various ratios of deacetylated konjac and methylcellulose, the tissue of the animal lipid mimetic at room temperature (25 ° C) The strength showed a tendency to decrease after increasing the ratio of deacetylated konjac to 6:4 (Fig. 5a). The tissue strength of animal lipids (eg, pork fat) at room temperature is higher than that of animal lipid mimics (FIG. 5a). The ratio of deacetylated konjac and methylcellulose, which has the smallest difference in tissue strength from the animal lipid, is 6:4. On the other hand, the tissue strength at 80 ° C immediately after heating increased as the methylcellulose addition ratio increased, which showed the same tendency as the change in storage modulus according to heating (FIG. 5b). Methylcellulose acted as a gelling agent to increase tissue elasticity and strength during the heating process, and in this process, konjac acted as a gelling agent that could maintain an irreversible shape by affecting the shape retention and tissue strength of the gel under low temperature conditions.

As a result of confirming the adhesiveness at room temperature (25 ° C), the adhesiveness of the animal lipid mimic decreased as the addition ratio of deacetylated konjac increased, and the lower the adhesiveness, the better the tissue shape was found to be maintained (FIG. 6). The 2:8 and 4:6 samples with low deacetylated konjac addition ratios adhered to each other and failed to maintain their appearance and collapsed (FIG. 2). On the other hand, at ratios of 5:5, 6:4, and 8:2, where the deacetylated konjac addition ratio was relatively high, no significant difference was found when compared to actual animal lipids (e.g., pork fat) (Fig. 2).

Measurement of water retention capacity of animal lipid mimics

After putting 1.5 g of the sample in a tube for centrifugal separation accompanied by a membrane, centrifugation was performed at 5,000 g for 20 minutes using a centrifuge (LaboGene 1736R, GYROGEN, Daejeon, Korea). The water retention capacity was calculated using the following equation using the difference in weight of the sample in the tube before and after centrifugation.

Water retention capacity (%) = sample weight after centrifugation (g) / sample weight before centrifugation (g) × 100

In meat, water holding capacity refers to the property of meat to retain moisture, which is an important index that affects quality such as taste and moisture loss. As a result of confirming the water retention capacity of the animal lipid mimics, most of them were found to be as high as 99% or more (FIG. 7). The water retention capacity of animal lipid mimics was higher compared to that of animal lipids (eg, pork fat). This indicates that the animal lipid mimetics have excellent effects in terms of quality such as sensory characteristics and water loss. Among them, it was confirmed that the deacetylated konjac had a significantly high water holding capacity at a high ratio of 6:4 and 8:2.

Difference in viscoelasticity between deacylated konjac and normal konjac

As a result of confirming the difference in viscoelastic change between normal konjac and deacetylated konjac upon heating (20-80 ° C), the storage modulus (G') decreased as the temperature increased due to the viscoelastic change when heating 1% normal konjac solution, When the temperature was lowered, it was confirmed that the gelation occurred at around 50-40 ° C., the storage modulus increased, and the same pattern as the first heating appeared when heated again (FIG. 8a). On the other hand, it was confirmed that the viscoelasticity of 1% deacetylated konjac changed upon heating, and the elasticity before heating was higher than that of normal konjac (Fig. 8b). When heated, the elastic modulus decreased at around 80-100 ℃, but after cooling and reheating, the elastic modulus was found to be higher than that of the initial heating. In the case of konjac, which was deacetylated as described above, some irreversibility was confirmed when reheating after the first heating.

Claims (9)

An animal lipid mimetic comprising deacetylated konjac and methylcellulose as active ingredients.
According to claim 1,
An animal lipid mimic, characterized in that the volume ratio of the deacetylated konjac to the methylcellulose is 5:5 to 8:2.
According to claim 1,
Animal lipid mimetics, further comprising 20 - 30% by weight of vegetable oil relative to the total weight ratio.
According to claim 1,
Animal lipid mimetics comprising at least one selected from the group consisting of the following characteristics:
(i) a storage modulus (G') of 86.7 Pa to 101552.0 Pa;
(ii) a tissue strength of 27.91 g to 56.10 g;
(iii) adhesion of 0.15 mJ to 0.37 mJ; and
(iv) 89.62% to 99.99% water retention capacity.
According to claim 1,
Characterized in that the animal lipid is pork lipid, animal lipid mimics.
A composition for a non-pulverized product comprising the animal lipid mimetic of claim 1.
A method for preparing the animal lipid mimetic of claim 1, comprising mixing the deacetylated konjac solution and the methylcellulose solution and gelling them.
According to claim 7,
characterized in that the volume ratio of the deacetylated konjac to the methylcellulose is 5:5 to 8:2.
According to claim 7,
characterized in that canola oil is further mixed and gelled.

Images