KR20240043830A - Vegetable substitute meat containing protein of cucurbit fruit and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a vegetable meat substitute containing protein from cucurbit fruits. The vegetable substitute meat includes a vegetable protein layer including protein of cucurbit fruit, fermented juice, and grain protein; Fat layer containing binder, water, vegetable oil and emulsifier; and a pigment layer containing proteins from cucurbit fruits, grain proteins, and natural pigments; it is characterized by having the same texture, taste, and nutritional content as meat, and is characterized by allergies to animal products, religious or social beliefs, etc. It can be provided as a nutritional alternative to meat for those who have difficulty consuming animal protein for various reasons, and in particular, it can be a healthy substitute for pet food or snacks.

Description

Vegetable substitute meat containing protein of cucurbit fruit and manufacturing method thereof}

The present invention relates to a vegetable substitute meat containing protein from cucurbit fruits and a method for producing the same. The vegetable substitute meat is characterized by comprising a vegetable protein layer, a fat layer, and a pigment layer.

Currently, in Korea, the traditional diet centered on grains and vegetarianism is decreasing and the diet is changing to a meat-based diet, and the demand for instant foods, processed foods, and fast foods that pursue simplicity and convenience is gradually increasing.

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

As a result of examining the correlation between processed meat consumption and disease based on health-related data from over 440,000 people in 10 European countries, people who consumed a lot of processed meat had a mortality rate of about 72% higher from heart disease than people who did not consume a lot of processed meat, and the incidence of cancer was about 11% higher. It was reported that overall, when a lot of processed meat such as ham, sausage, and bacon was consumed, the premature death rate was about 44% higher.

Meanwhile, interest in plant-based meat substitutes is increasing to solve the problems of animal protein supply shortage and environmental pollution that are emerging along with population growth around the world. Various types of alternative protein industries, such as vegetable meat made using plants, cultured meat made by multiplying animal cells, and protein foods using insects, are in the spotlight. Compared to traditional livestock farming, the alternative protein field uses less than 5% of the land area. There are reports that greenhouse gas emissions will be reduced by 13% or less and energy use will be reduced by about 45%.

In addition, the prices of domestic pigs, cattle, and poultry fluctuate periodically, making a stable management foundation vulnerable. As the frequency of diseases such as foot-and-mouth disease, mad cow disease, and avian influenza increases, consumers are fearful of consuming meat and meat products, making them safe. Preference for food continues to increase.

In addition, in the process of raising livestock to produce meat, animals raised in unethical ways, such as administering antibiotics to improve growth efficiency or raising large numbers of livestock in tight spaces, have a negative impact on animal welfare and future food. It can be said that it has prompted countermeasures. In addition, because the feed conversion rate for animals such as pigs is as low as 1/3, the consumption of foods made only from plant materials is increasing in many developed countries that are at the forefront of environmental protection.

Alternative meat products are professionally manufactured and sold for religious reasons or dietary reasons (vegetarianism), and the market in Europe and the United States is gradually increasing. In Korea, companies such as Sahmyook Food and Veggie Food manufacture and sell processed vegetable protein foods using tissue soy protein, gluten, etc., but most of them are in the form of patties and have the characteristics of ground processed meat, so the range of dishes to which they can be applied is limited. Therefore, in order to expand the market for vegetable protein foods such as soy protein foods in Korea, a more diverse product line is needed.

Moreover, as income levels increase, interest in healthy food rather than simply delicious food is also growing, and as some people have anxiety about processed animal meat products, interest in plant-based food is gradually increasing.

Meanwhile, as nuclear families have spread in recent years, unlike in the past, the number of pets, including dogs, being raised with family members at home rather than outside the home is increasing. In other words, people think of companion animals as members of the family rather than just animals, and interest in companion animals is rapidly increasing.

As the number of pets raised at home is gradually increasing, various pet foods are being developed and sold accordingly. However, most pet foods sold on the market contain a large amount of additives including various by-products from food, preservatives to preserve the feed for a long time, colorants, and chemical ingredients to flavor the feed. There are many cases. Among these feed components, by-products are mainly meat or crop residues such as internal organs and subcutaneous fat tendons of slaughtered animals that are unsuitable for human consumption, and they also act as factors that cause allergies in companion animals.

Therefore, there are times when it is necessary to consume meat substitutes for humans and pets. Compared to existing animal products, plant-based meat substitute products have a higher iron and protein content while containing lower saturated fat and cholesterol, making them popular not only among vegetarians but also among health-conscious people and those who have difficulty eating meat. there is.

Accordingly, the present inventors have made diligent efforts to develop healthy protein intake that is differentiated from existing products using regular meat and plant-based food materials that can replace meat. The present invention was completed by developing a product that satisfies all of nutritional properties, palatability, and health functionality by manufacturing and providing it as pet food or snacks.

Republic of Korea Patent No. 10-1906212 (Title of invention: Manufacturing method of vegetable bacon and vegetable bacon manufactured thereby, Applicant: Lotte Food Co., Ltd., Registration date: October 2, 2018) Republic of Korea Patent Publication No. 10-2020-0141958 (Title of invention: Artificial meat food composition using vegetable protein, artificial meat and manufacturing method thereof, Applicant: The Cork Co., Ltd., Publication date: December 21, 2020)

The purpose of the present invention is to provide a vegetable substitute meat containing protein from cucurbit fruits and a method for producing the same. The vegetable substitute meat is characterized by comprising a vegetable protein layer, a fat layer, and a pigment layer.

The present invention relates to a vegetable meat substitute containing protein from cucurbit fruits.

Preferably, the vegetable substitute meat is,

(a) a vegetable protein layer including protein from cucurbit fruit, fermented juice, and grain protein;

(b) a fat layer containing binder, water, vegetable oil and emulsifier; and

(c) a pigment layer containing cucurbit fruit protein, grain protein, and natural pigment;

The vegetable protein layer of (a) is characterized in that it contains proteins from cucurbit fruits, fermented juices, and grain proteins. Preferably, based on 100 parts by weight of protein of cucurbit fruit, 20 to 30 parts by weight of fermented fruit juice and 40 to 50 parts by weight of grain protein may be included.

Enzyme, salt, yeast extract, and sweetener may be further added to the vegetable protein layer of (a). Preferably, based on 100 parts by weight of protein of cucurbit fruit, 0.1 to 0.5 parts by weight of enzyme, 0.5 to 1 part by weight of salt, 0.01 to 0.3 parts by weight of yeast extract, and 0.1 to 1 part by weight of sweetener may be added.

The protein of the cucurbit fruit is characterized in that it is a protein isolated from a fruit selected from the group consisting of melon, watermelon, and melon.

The protein of the cucurbit fruit can be obtained through a method of extracting a typical vegetable protein, for example, a grain protein.

Preferably, the protein of the cucurbit fruit may be obtained by crushing (pulverizing) and sterilizing low-grade fruit and extracting fruit-derived vegetable protein using an alkaline extraction method (alkali and acid decomposition method). The sterilization can be performed at 115-125°C and 1.1-1.5 atm for 15 minutes to 5 hours.

More preferably, the sterilized crushed fruit is treated with an alkaline solution to adjust the pH to 8.0-8.5, heated for 5-10 minutes, cooled, and the supernatant obtained by centrifuging the fruit juice is treated with an acid solution to precipitate the vegetable protein. It may be a precipitate obtained by centrifuging it. After washing the sediment with purified water, it can be immediately applied to the production of meat substitutes. The alkaline solution may be an aqueous solution containing one or more selected from the group consisting of sodium hydroxide, potassium hydroxide, barium hydroxide, sodium carbonate, potassium carbonate, tribasic sodium phosphate, and sodium silicate.

The acid solution may be an aqueous solution of any substance capable of adjusting the alkaline solution-treated fruit juice to pH 3.5-4.0, but is preferably selected from the group consisting of strongly acidic substances such as hydrochloric acid, nitric acid, sulfuric acid, perchloric acid, and acetic acid. It may be an aqueous solution containing one or more of the following, but is not limited thereto.

The grain protein may be one or more selected from the group consisting of soy protein, soy protein isolate, mung bean protein, mung bean protein isolate, pea protein, pea protein isolate, rice protein, oat protein, and wheat gluten. It may also include roasted and processed products. Preferably, it is best to use wheat gluten.

The juice fermentation product may be a juice mixture containing melon fermented with the Lactobacillus plantarum HMBV-1 KCTC18821P ( Lactobacillus plantarum KCTC18821P) strain. The juice mixture is characterized by sterilizing and grinding mixed fruits of melon, kiwi, banana, orange, watermelon, strawberry, blueberry, and pineapple. The mixed fruit is preferably 5 to 10 parts by weight of kiwi, 3 to 7 parts by weight of banana, 5 to 10 parts by weight of orange, 25 to 40 parts by weight of watermelon, 3 to 7 parts by weight of strawberry, and 1 part by weight of blueberry, based on 100 parts by weight of melon. It may contain ~5 parts by weight and 5 to 10 parts by weight of pineapple. The sterilization can be performed at 115-125°C and 1.1-1.5 atm for 15 minutes to 5 hours. Additionally, when fermenting the juice mixture with the Lactobacillus plantarum HMBV-1 strain, it is recommended to ferment it at 30-40°C for 12-48 hours. At this time, if necessary, the juice mixture after fermentation is preferably sterilized in the same way as the fruit sterilization process before fermentation. At this time, the juice fermentation broth is preferably prepared by stirring at 100 to 200 rpm for 1 to 5 hours at a temperature of 50 to 120 ° C and then cooling to 20 to 35 ° C.

The enzyme is used as a cross-linking agent for alternative meat raw materials, and is preferably transglutaminase.

After mixing cucurbit fruit protein with juice fermentation and grain protein, mixing enzymes and various food additives that can bring out the flavor of meat, fermenting at 60-65 ℃ for 2-3 hours and separating the appropriate amounts. It is possible to manufacture a vegetable protein layer by placing it in a mold and manufacturing it into a flat shape. Additionally, it is advisable to keep the aging time at a low temperature of 3~5℃ for more than 12 hours. Lastly, to manufacture alternative meat, the vegetable protein layer can be laminated with a fat layer and a pigment layer, or it can be frozen and then laminated with a fat layer and a pigment layer.

Meanwhile, the vegetable protein layer is a food additive that can bring out the flavor of the meat, but the type is not limited, and may include yeast extract, refined salt, and sweetener, and additional flavorings or flavor enhancers may be added. The sweetener may include one or more selected from glucose, sucralose, fructo-oligosaccharide, xylose, stevia, trehalose, erythritol, citric acid, apple extract, pomegranate extract, and lemon juice concentrate. The fragrance may include one or more selected from the group of synthetic fragrances or flavor enhancers, but is not limited thereto.

The fat layer of (b) is characterized in that it contains a binder, water, vegetable oil, and an emulsifier. Preferably, based on 100 parts by weight of binder, it may include 700 to 1,500 parts by weight of water, 250 to 450 parts by weight of vegetable oil, and 1 to 10 parts by weight of emulsifier.

The binder is one or more selected from the group consisting of glucomannan, carrageenan, and xanthan gum. When these three types are included as a binder for the fat layer, preferably 80 to 90% by weight of glucomannan, 5 to 15% by weight of carrageenan, and 1 to 5% by weight of xanthan gum may be included.

Additionally, an enzyme may be added as a flavoring agent to the fat layer, and the enzyme may be transglutaminase, and 1 to 5 parts by weight of the transglutaminase may be added based on 100 parts by weight of the binder.

The vegetable oil is selected from one or more of soybean oil and palm oil. In addition, the vegetable oil may be a vegetable oil or a mixture of oils adjusted to a mixing ratio such that it contains 60 to 70% of unsaturated fatty acids and 30 to 40% of saturated fatty acids.

As the emulsifier, soy lecithin, sunflower lecithin, etc. may be preferably used, and soy lecithin may be preferably used.

The fat layer increases the adhesion between the two layers of the protein layer and the pigment layer, improves texture and taste, and fills in the fat content that may be lower compared to meat.

The pigment layer of (c) above is characterized in that it includes a pigment layer containing proteins from cucurbit fruits, grain proteins, and natural pigments.

Preferably, based on 100 parts by weight of cucurbit fruit protein, 15 to 20 parts by weight of grain protein and 0.01 to 2 parts by weight of natural pigment may be included.

In addition, the pigment layer may further include insect powder, sweetener, binder, vegetable oil, and emulsifier. Preferably, based on 100 parts by weight of cucurbit fruit protein, 2.5 to 10 parts by weight of insect powder, 0.5 to 5 parts by weight of sweetener, 5 to 10 parts by weight of binder, 4 to 10 parts by weight of vegetable oil, and 0.1 to 0.3 parts by weight of emulsifier. Additional additions may be included.

Any natural extract or powder that exhibits a red color can be used as the pigment in the pigment layer, and preferably, natural pigments such as extracts, concentrates, and powders of red yeast, beets, and red cabbage can be used.

The binder, vegetable oil, and emulsifier used in the pigment layer may be the same as those used in the fat layer, or one or more types from the same group may be used.

The insect powder is an edible insect and may include one or more selected from the group consisting of brown mealworm larvae, grasshoppers, white-spotted flower larvae, crickets, etc., but is not limited thereto.

Accordingly, the present invention,

a vegetable protein layer including protein from cucurbit fruit, fermented juice, and grain protein;

Fat layer containing water, binder, vegetable oil and emulsifier; and

A pigment layer containing cucurbit fruit proteins, grain proteins, and natural pigments;

After manufacturing and freezing each,

A method of manufacturing a vegetable meat substitute can be provided by adhering the vegetable protein layer and the fat layer, adhering the pigment layer to the other side of the fat layer, and finally drying the method.

That is, in the present invention, when the vegetable protein layer, fat layer, and pigment layer are frozen and bonded to form an alternative meat, additional freezing and drying processes are performed. Freezing is performed for 24 to 48 hours, and drying is performed as usual food drying. This can be done using any of the methods. In other words, methods such as leaving it at room temperature, applying it between moisture removal sheets and then pressurizing it, or drying it with hot air at a low temperature in the temperature range of 30 to 60 degrees Celsius can be used, but are not particularly limited. More preferably, a low-temperature hot air drying method may be used in the temperature range of 30 to 60°C, but is not limited to this.

The present invention relates to a vegetable meat substitute containing protein from cucurbit fruits. The vegetable substitute meat includes a vegetable protein layer including protein of cucurbit fruit, fermented juice, and grain protein; Fat layer containing binder, water, vegetable oil and emulsifier; and a pigment layer containing proteins from cucurbit fruits, grain proteins, and natural pigments; it is characterized by having the same texture, taste, and nutritional content as meat, and is characterized by allergies to animal products, religious or social beliefs, etc. It can be provided as a nutritional alternative to meat for those who have difficulty consuming animal protein for various reasons, and in particular, it can be a healthy substitute for pet food or snacks.

Figure 1 is a photograph of alternative meat manufactured using vegetable protein isolated from melon.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided to ensure that the content introduced here is thorough and complete, and to sufficiently convey the spirit of the present invention to those skilled in the art.

Preparation Example 1. Preparation of fruit juice fermentation liquid containing melon

Production Examples 1-1 to 1-5

Melon, kiwi, banana, orange, watermelon, strawberry, blueberry, and pineapple were used to produce the juice fermentation liquid. Among the fruits used in the present invention, all fruits produced and sold domestically were collected and used (low-grade fruits) that had no defects in quality but were difficult to sell on the market due to small scratches on the surface. All of the above fruits were thoroughly washed and the skin and seeds were removed. Afterwards, they were placed in a high-pressure sterilizer and sterilized at 121°C for 2 hours, and the sterilized fruits were crushed with a grinder to obtain the pulp and juice of each fruit. Melon, kiwi, banana, orange, watermelon, strawberry, blueberry, and pineapple were obtained, respectively. A juice mixture was prepared by mixing the pulp and juice with the composition shown in Table 1 below, and then 0.1 g of Lactobacillus plantarum HMBV-1 ( Lactobacillus plantarum HMBV-1, KCTC188821P) culture medium was added and fermented at 30°C for 18 hours. did. Afterwards, the prepared fruit juice fermentation liquid was sterilized using an ultra-high pressure disperser at 750 bar and 2 L/min to kill all bacterial cells in the fermented product.

fermented liquid melon
(g) Kiwi
(g) banana
(g) orange
(g) watermelon
(g) strawberry
(g) Blueberries
(g) pineapple
(g) Manufacturing Example 1-1 100 7 5 7 33 5 2 8 Manufacturing Example 1-2 100 10 3 10 25 4 5 10 Manufacturing Example 1-3 100 5 4 5 35 7 5 6 Manufacturing Example 1-4 100 5 3 5 40 3 One 10 Manufacturing Example 1-5 100 5 7 10 34 3 3 5

Comparative Preparation Example 1. Comparative group fruit juice fermentation product, fruit juice mixture, microbial culture medium

Comparative Manufacturing Examples 1-1 to 1-7. Production of fermented fruit juice with different fruit compositions

When preparing the fruit juice fermentation liquid, the composition of the fruit was varied, and this is shown in Table 2 below.

Juice fermentation liquid melon
(g) Kiwi
(g) banana
(g) orange
(g) watermelon
(g) strawberry
(g) Blueberries
(g) pineapple
(g) Comparative Manufacturing Example 1-1 100 12 9 12 5 9 8 12 Comparative Manufacturing Example 1-2 100 20 20 0 20 0 7 0 Comparative Manufacturing Example 1-3 100 15 15 10 0 15 5 7 Comparative Manufacturing Example 1-4 100 0 10 10 10 10 0 27 Comparative Manufacturing Example 1-5 100 10 0 17 15 15 5 5 Comparative Manufacturing Example 1-6 0 12 10 15 100 10 10 10 Comparative Manufacturing Example 1-7 167 0 0 0 0 0 0 0

Comparative Manufacturing Examples 1-8 to 1-12. Preparation of non-fermented juice mixture

A fruit juice mixture was prepared under the same conditions as Preparation Example 1-1, and the fermentation process was not performed.

Manufacturing conditions Juice mixture Comparative Manufacturing Example 1-8 Juice mixture before fermentation of Preparation Example 1-1 Comparative Manufacturing Example 1-9 Juice mixture before fermentation of Preparation Example 1-2 Comparative Manufacturing Example 1-10 Juice mixture before fermentation of Preparation Example 1-3 Comparative Manufacturing Example 1-11 Juice mixture before fermentation of Preparation Example 1-4 Comparative Manufacturing Example 1-12 Juice mixture before fermentation of Preparation Example 1-5

Comparative Manufacturing Example 1-13. Preparation of killed Lactobacillus Plantarum HMBV-1 culture medium

Lactobacillus Plantarum HMBV-1 strain was cultured in a commercially available MRS medium and sterilized to prepare a culture solution in which the cells were killed.

Experimental Example 1. Confirmation of the immune-boosting effect of fruit juice fermentation liquid

The immune-boosting effect was confirmed for the fermented fruit juice of Preparation Example 1 (Korean Patent Publication No. 10-2022-0032164), which had already been confirmed to have anti-inflammatory and anti-obesity effects.

To this end, each fermented product or extract increases the production of immune regulators NO (nitric oxide), iNOS (inducible nitric oxide synthase), IL-1β (Interluekin 1 beta), and TNF-α (Tumor necrosis factor alpha). To find out whether it was effective, it was measured by Griess analysis and RT-PCR.

For Griess analysis to measure NO production, first, RAW264.7 cells (2 × 10 ⁵ cells/well) were cultured in a 12-well plate for 24 hours, then treated with each fermentation product or extract and incubated for an additional 24 hours. cultured. Afterwards, 100 μl of cell culture medium was taken and mixed with an equal amount of Griess reagent (Sigma Aldrich) and reacted at room temperature for 15 minutes. After reaction, the absorbance was measured at 540 nm using a UV/Visible spectrophotometer (Human Cop., Xma-3000PC, Seoul, Korea).

Reverse transcription-polymerase chain reaction (RT-PCR) analysis was performed to evaluate the effect of Peony chinensis extract (PRR) on the expression of iNOS, COX-2, IL-1β, and TNF-α. For this purpose, RAW264.7 cells (2 × 10 ⁵ cells/well) were cultured in a 12-well plate for 24 hours, then treated with Peony Peony extract (PRR) and cultured for an additional 24 hours. After all treatments were completed, total RNA was isolated from cells using the RNeasy Mini Kit (Qiagen, Valencia, CA, USA) and total RNA was analyzed quantitatively. Then, cDNA was synthesized from 1 μg of total RNA using the Verso cDNA Kit (Thermo Scientific, Pittsburgh, PA, USA). Afterwards, PCR was performed using the PCR Master Mix Kit (Promega, Madison, WI, USA) and the primers shown in Table 2. PCR results were visualized using agarose gel electrophoresis. The density of mRNA bands was calculated using the software UN-SCAN-IT gel version 5.1 (Silk Scientific Inc. Orem, UT, USA).

Each result is shown in Table 4 below as a fold value compared to the untreated group.

sample NO (fold) iNOS (fold) COX-2 (fold) IL-1β (fold) TNF-α (fold) Manufacturing Example 1-1 5.2 8.1 8.5 12.3 3.3 Manufacturing Example 1-2 4.0 7.5 9.6 11.5 4.5 Manufacturing Example 1-3 6.4 6.2 9.5 13.2 3.2 Manufacturing Example 1-4 5.3 8.0 7.3 12.3 3.3 Manufacturing Example 1-5 4.5 7.6 9.3 12.3 4.4 Comparative Manufacturing Example 1-1 3.1 4.3 6.2 9.1 3.5 Comparative Manufacturing Example 1-2 3.0 4.4 6.3 9.2 2.1 Comparative Manufacturing Example 1-3 2.4 3.6 5.5 8.5 3.2 Comparative Manufacturing Example 1-4 3.3 4.3 6.2 8.2 2.3 Comparative Manufacturing Example 1-5 3.4 4.6 5.2 9.3 3.4 Comparative Manufacturing Example 1-6 2.1 4.2 5.1 9.4 3.5 Comparative Manufacturing Example 1-7 3.5 2.3 5.5 8.5 2.2 Comparative Manufacturing Example 1-8 1.2 3.4 4.3 5.2 2.3 Comparative Manufacturing Example 1-9 1.3 3.6 4.5 6.1 2.4 Comparative Manufacturing Example 1-10 2.1 3.2 3.3 5.2 2.1 Comparative Manufacturing Example 1-11 1.5 3.3 4.2 5.3 2.2 Comparative Manufacturing Example 1-12 1.9 4.4 4.1 6.5 2.5 Comparative Manufacturing Example 1-13 1.7 3.6 3.2 6.2 3.0

Checking Table 4, it was found that the fermented fruit juice of Preparation Example 1 (Korean Patent Publication No. 10-2022-0032164), which has already been confirmed to have anti-inflammatory and anti-obesity effects, also has an immune-boosting effect.

Therefore, we decided to check the efficacy that could appear when fermenting the protein layer of alternative meat using this juice fermentation product.

<Preparation Example 2. Preparation of melon protein>

After completely removing the skin and seeds of the melon, only the melon flesh was crushed with a crusher and sterilized at 121°C for 50 minutes using a high-pressure sterilizer. Based on 100 g of sterilized crushed melon flesh, 800 g of water was added, 2M NaOH aqueous solution was added for 1 hour, the pH was adjusted to 8.0, and the mixture was stirred at 500 rpm for 60 minutes at room temperature (25°C) to cause alkaline decomposition reaction.

Afterwards, centrifugation was performed at 4°C and 4000 rpm for 30 minutes to remove the pellet and the supernatant was collected. A 5M aqueous HCl solution was added to the supernatant, the pH was adjusted to 4.0, and the solution was left at room temperature (25°C) for 1 hour for 60 minutes to undergo acid decomposition. Afterwards, the supernatant was removed by centrifugation at 4°C and 10,000 rpm for 30 minutes to collect the pellet and the pH was adjusted to 7.0. The process of washing with water by adding 200 g of purified water to 100 g of the obtained precipitate and then centrifuging again to obtain the precipitate was repeated several times. The precipitate that was washed with water was finally obtained as melon protein.

<Example 1. Preparation of vegetable protein layer>

Based on 100 g of melon protein prepared in Preparation Example 2, about 20 to 30 g of fermented juice of Preparation Example 1-1, about 40 to 50 g of wheat gluten, 0.1 to 0.5 g of transglutaminase, 0.5 to 1.0 g of refined salt, 0.01 to 0.3 g of yeast extract and 0.1 to 1 g of anhydrous crystalline glucose were prepared.

Referring to Table 5, melon protein was mixed with fruit juice fermentation, and wheat gluten, wheat gluten, transglutaminase, refined salt, yeast extract, and anhydrous crystalline glucose were prepared in a mixed powder form to create the texture of meat. Added.

Afterwards, the evenly mixed product was fermented in a constant temperature water bath at 60°C for 2 hours, placed in a mold, flattened, and shaped into a disk, and then aged at 4°C for 12 hours to complete the vegetable protein layer. The completed protein layer was placed in a -20°C freezer and frozen for more than 24 hours.

vegetable protein layer Melon protein of Preparation Example 2
(g) Manufacturing example
1-1 juice
fermented product
(g) wheat gluten
(g) transglutaminase
(g) refine
salt
(g) yeast extract
(g) anhydrous crystal
glucose
(g) Example 1-1 100 27 43.8 0.5 0.7 0.02 0.22 Example 1-2 100 30 40.6 0.3 One 0.04 0.3 Example 1-3 100 21 50 0.1 0.9 0.04 0.2

<Example 2. Preparation of fat layer>

The fat layer contains 700 to 1,500 parts by weight of water, 1 to 5 parts by weight of transglutaminase, an enzyme, and 250 to 250 parts by weight of vegetable oil (total of palm oil and soybean oil) based on 100 g of binder (sum of glucomannan, carrageenan, and xanthan gum). It was prepared without lumps by mixing 450 parts by weight and 1 to 10 parts by weight of emulsifier as shown in Table 6 below.

First, the binder and transglutaminase were mixed in water, vegetable oil and lecithin were added to gel the composition, and then placed in a mold to form a circular plate (disc).

The completed fat layer was immediately placed in a -20°C freezer and frozen for more than 24 hours.

fat layer (bookbinder) water (g) Transglutaminase (g) (vegetable oil) Big head
Lecithin (g) Glucomannan
(g) Carrageenan
(g) xanthan gum
(g) Palm oil (g) Soybean oil (g) Example 2-1 (100 g) 973 1.5 (361g) 5.8 83.5 15 1.5 271 90 Example 2-2 (100 g) 1000 One (337 g) 3.3 80 15 5 227 110 Example 2-3 (100 g) 968 3 (360 g) 10.3 90 9 One 210 150

<Example 3. Preparation of pigment layer>

Based on 100 g of melon protein in Preparation Example 2, 15 to 20 g of wheat gluten, 0.01 to 2 g of natural pigment (red yeast pigment and beet concentrate), 2.5 to 10 g of brown mealworm larva powder, 0.5 to 5 g of trehalose, and 5 to 10 g of carrageenan. A first mix containing a first mix, 4 to 10 g of vegetable oil (palm oil and soybean oil), and a second mix containing 0.1 to 0.3 g of soy lecithin were prepared.

Afterwards, under the conditions of Table 7, the first mix containing wheat gluten, natural pigment, brown mealworm larva powder, trehalose, and carrageenan and the second mix containing vegetable oil and soy lecithin were first mixed to add oil to the powder ingredients. After being sufficiently absorbed, melon protein was mixed to form a paste, placed in a mold, flattened, and formed into a disk to complete the pigment layer.

The completed pigment layer was immediately placed in a -20°C freezer and frozen for more than 24 hours.

pigment layer Melon of Production Example 2
Protein (g) wheat
gluten
(g) (Natural pigment) Brown mealworm larva powder (g) tre
Halos (g) Carrageenan (g) (vegetable oil) Big head
Lecithin (g) red yeast rice
Red pigment (g) beat
concentrate
(g) Palm oil (g) Soybean oil (g) Example 3-1 100 16.5 (1.16 g) 2.7 1.1 6.4 (6.1 g) 0.2 0.06 1.1 4.6 1.5 Example 3-2 100 20 (1.53 g) 2.5 1.03 5 (4g) 0.1 0.03 1.5 1.5 2.5 Example 3-3 100 15 (0.6 g) 4.3 0.96 10 (10g) 0.3 0.1 0.5 5 5

<Example 4. Production of vegetable meat substitute>

Example 4-1

The vegetable protein layer and the fat layer were adhered in a frozen state, and the pigment layer was adhered to the other cross section of the fat layer.

The total weight of each frozen individual disc was about 86g for the protein layer, about 50g for the fat layer, and about 67g for the pigment layer. The total weight when the three layers were glued together was about 203g, and the following was used to control the texture. As the total moisture content changed during the drying process, the weight was appropriately adjusted.

The frozen disc was dried for more than 24 hours using a hot air dryer at 50°C to finally produce vegetable meat substitute.

This vegetable substitute meat can be manufactured with a thicker cross section by repeatedly stacking the vegetable protein layer, fat layer, and pigment layer.

Example 4-2 to Example 4-5

Alternative meat was prepared through the same process as Example 4-1, but instead of the juice fermentation product of Preparation Example 1-1 of the vegetable protein layer, the juice fermentation product of Table 8 below was used.

Vegetable meat substitute characteristic Example 4-2 When manufacturing the vegetable protein layer, use the fermented fruit juice of Preparation Example 1-2 Example 4-3 When manufacturing the vegetable protein layer, use the fermented fruit juice of Preparation Example 1-3. Example 4-4 When manufacturing the vegetable protein layer, use the fermented fruit juice of Preparation Example 1-4 Example 4-5 When manufacturing the vegetable protein layer, use the fermented fruit juice of Preparation Example 1-5.

<Comparative Example 1>

Alternative meat was prepared through the same process as Example 4-1, except that instead of the juice fermentation product of Preparation Example 1-1 of the vegetable protein layer, the juice fermentation product, juice mixture, strain culture solution, or purified water shown in Table 9 below was used.

Vegetable meat substitute characteristic Comparative Example 1-1 When manufacturing the vegetable protein layer, the fermented fruit juice of Comparative Preparation Example 1-1 was used. Comparative Example 1-2 When manufacturing the vegetable protein layer, the fermented fruit juice of Comparative Preparation Example 1-2 was used. Comparative Example 1-3 When manufacturing the vegetable protein layer, the fermented fruit juice of Comparative Preparation Example 1-3 was used. Comparative Example 1-4 When manufacturing the vegetable protein layer, the fermented fruit juice of Comparative Preparation Example 1-4 was used. Comparative Example 1-5 When manufacturing the vegetable protein layer, the fermented fruit juice of Comparative Preparation Example 1-5 was used. Comparative Example 1-6 When manufacturing the vegetable protein layer, the fermented fruit juice of Comparative Preparation Example 1-6 was used. Comparative Example 1-7 When manufacturing the vegetable protein layer, the fermented fruit juice of Comparative Preparation Example 1-7 was used. Comparative Example 1-8 When manufacturing the vegetable protein layer, use the juice mixture of Comparative Preparation Example 1-8 Comparative Example 1-9 When manufacturing the vegetable protein layer, use the juice mixture of Comparative Preparation Example 1-9 Comparative Example 1-10 When manufacturing the vegetable protein layer, use the juice mixture of Comparative Preparation Example 1-10. Comparative Example 1-11 When manufacturing the vegetable protein layer, use the juice mixture of Comparative Preparation Example 1-11. Comparative Example 1-12 When manufacturing the vegetable protein layer, use the juice mixture of Comparative Preparation Example 1-12. Comparative Example 1-13 When manufacturing the vegetable protein layer, use of the strain culture medium of Comparative Preparation Example 1-13 Comparative Example 1-14 Use of purified water when manufacturing vegetable protein layer

<Comparative Example 2>

Alternative meat was prepared through the same process as Example 4-1, except that isolated soy protein was added instead of the brown mealworm larva powder of the pigment layer, and the melon protein of the vegetable protein layer and the pigment layer was divided into 1:1 of melon protein and isolated soy protein. Replaced with 1 weight ratio mixture.

<Comparative Example 3>

Substitute meat was prepared through the same process as Example 4-1, except that all binders in the protein layer and fat layer were replaced with corn starch.

<Comparative Example 4>

Alternative meat was prepared through the same process as in Example 4-1, except that the vegetable oil of the fat layer and the pigment layer was a mixed oil of equal weights of corn oil, rapeseed oil, sunflower oil, avocado oil, olive oil, grape seed oil, and rice bran oil. used.

<Experimental Example 2. Nutrient component analysis of vegetable substitute meat>

As a result of analysis of the nine major nutritional components of the vegetable substitute meat finally prepared in Example 4-1, the nutritional components of the vegetable substitute meat prepared according to the present invention were compared with processed meat products with similar textures. The analysis of the 9 major nutritional components was conducted by OAT Co., Ltd.

Based on 100g calorie
(kcal) province
(g) saturated fat
(g) trance
province
(g) collet
sterol
(mg) salt
(mg) carbohydrates
freight
(g) sugars
(g) protein
(g) Example 4-1
Vegetable meat substitute 394.2 16.92 3.64 0.04 13.2 159.39 27.46 0.65 33.02 beef jerky 409 26 11 0 48 2,081 11 9 33 pork
Beef jerky 310 3.33 0 0 126.67 963.34 20 20 30

As a result, as shown in Table 10, the protein content was similar, but the content of sodium, fat, cholesterol, and sugar was low, so it was found to be suitable as a desirable meat substitute for consumption while containing sufficient nutrients necessary for humans and companion animals. .

In addition, it was confirmed that a safe plant-based meat substitute can be provided to pets, which are more sensitive to sodium and sugar than humans.

<Experimental Example 3. Comparison of ingredients between plant-based meat substitutes and pet food>

Since feed registration is essential for pet food, the analysis of feed ingredients for registration of sweetened feed was conducted by the Sweetened Feed Association. AAFCO (Association of American Feeding Control Officials) is a private organization that presents standards for the feed market and has global influence beyond the United States. As a result of the ingredient analysis of the plant-based meat substitute, it can be confirmed that it sufficiently passed the minimum standards for crude protein and crude fat presented by AAFOCO. It was confirmed that plant-based meat substitutes can provide sufficient nutrients not as general snacks but as special meals that can replace a meal for pets.

moisture
(135℃, 2 hours)
(weight%) crude protein
(weight%) crude fat
(EE)
(weight%) crude fiber
(weight%) views
(weight%) Calcium (Ca)
(weight%) Phosphorus (P)
(weight%) Example 4-1
vegetable
alternative meat 36.78 28.13 11.69 2.91 0.87 0.08 0.08 adult dog food
standard - 18 5.5 - - 0.5 0.4 adult cat food
standard - 26 9 - - 0.6 0.5

<Experimental Example 4. Sensory evaluation - human subjects>

The sensory properties of the manufactured meat substitute were evaluated. For this purpose, 50 people in their 20s to 60s of all ages were asked to evaluate chewiness, aroma, taste, and preference compared to beef jerky. The evaluation score was expressed using a 5-point scoring system. (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad)

experimental group chewiness incense taste palatability beef jerky 4.6 4.6 4.7 4.5 Example 4-1 4.2 4.3 4.5 4.2 Example 4-2 4.4 4.2 4.2 4.0 Example 4-3 4.2 4.4 4.3 4.3 Example 4-4 4.0 4.2 4.1 4.2 Example 4-5 4.1 4.3 4.2 4.4 Comparative Example 1-1 3.1 3.2 3.3 3.3 Comparative Example 1-2 3.2 3.4 2.9 3.5 Comparative Example 1-3 3.3 3.2 3.3 3.2 Comparative Example 1-4 3.0 3.2 3.2 3.3 Comparative Example 1-5 3.3 2.9 3.4 3.5 Comparative Example 1-6 3.0 3.4 3.2 2.9 Comparative Example 1-7 3.5 3.2 3.3 3.3 Comparative Example 1-8 3.2 3.4 3.2 3.1 Comparative Example 1-9 3.0 3.1 2.9 3.8 Comparative Example 1-10 3.6 3.2 3.1 2.9 Comparative Example 1-11 3.2 2.8 3.2 3.1 Comparative Example 1-12 3.3 3.3 3.5 3.2 Comparative Example 1-13 3.6 3.3 2.9 3.3 Comparative Example 1-14 3.2 2.8 3.2 3.4 Comparative Example 2 2.9 3.4 3.5 3.1 Comparative Example 3 3.6 3.2 3.5 3.1 Comparative Example 4 3.1 3.2 3.1 3.4

As a result, the chewiness and overall palatability of the meat substitute of Example 4 was found to be closest to that of beef jerky, showing a texture and taste that replaces actual meat.

In addition, for the production of the protein layer, it can be seen that applying fruit fermentation using the fermentation strain used in the present invention increases taste and flavor.

In addition, when the protein from cucurbit fruit was not used in a fixed amount (Comparative Example 2), corn starch was used as a binder (Comparative Example 3), or a vegetable oil other than a mixture of palm oil and soybean oil was used as the vegetable oil. In all cases (Comparative Example 4), the palatability corresponding to the meat substitute of Example 4 was not satisfied.

<Experimental Example 5. Sensory Evaluation - Companion Animal Subjects>

Beef, chicken, pollack, and various vegetables/fruits were freeze-dried as meat substitutes in Example 4-1 and made into dried treats measuring 0.5 cm in size.

Afterwards, 5 treats were given to 10 dogs and cats each on a snack plate, and the average time for each treat to disappear was measured.

Treat raw materials Dog - eating time (minutes) Cat - eating time (minutes) beef 4.1 5.6 chicken 3.5 4.6 Pollock 2.7 3.6 Example 4-1 4.2 5.8 carrot 8.2 (Do not eat) Blueberries 10.4 (Do not eat) melon 12.3 (Do not eat)

As a result of the experiment, the eating time of the treat prepared with the vegetable meat substitute of Example 4-1 and the beef treat were similar, and the meat substitute manufactured in the present invention was found to be a sufficient feed or snack to replace meat for dogs and cats. You can confirm that it is possible.

Claims (13)

(a) a vegetable protein layer containing protein from cucurbit fruit, fermented juice, and grain protein;
(b) a fat layer containing binder, water, vegetable oil and emulsifier; and
(c) a pigment layer containing cucurbit fruit proteins, grain proteins, and natural pigments;
A vegetable substitute meat, characterized in that it contains. According to paragraph 1,
The vegetable protein layer is a vegetable substitute meat characterized by the addition of enzymes, salt, yeast extract, and sweetener. According to paragraph 1,
A vegetable substitute meat, characterized in that the protein of the cucurbit fruit is a protein isolated from a fruit selected from the group consisting of melon, watermelon, and melon. According to paragraph 1,
The grain protein is a vegetable substitute meat, characterized in that at least one selected from the group consisting of soy protein, soy protein isolate, mung bean protein, mung bean protein isolate, pea protein, pea protein isolate, rice protein, oat protein, and wheat gluten. According to paragraph 1,
The juice fermentation product is a vegetable substitute meat, characterized in that the juice mixture containing melon is fermented with Lactobacillus plantarum HMBV-1 KCTC18821P ( Lactobacillus plantarum KCTC18821P) strain. According to clause 5,
The juice mixture is a vegetable substitute meat made by sterilizing and grinding mixed fruits of melon, kiwi, banana, orange, watermelon, strawberry, blueberry and pineapple. According to paragraph 1,
A vegetable meat substitute, characterized in that the binder is one or more selected from the group consisting of glucomannan, carrageenan, and xanthan gum. According to paragraph 1,
A vegetable meat substitute, characterized in that the vegetable oil is selected from one or more of soybean oil and palm oil. According to paragraph 1,
A vegetable meat substitute, characterized in that the emulsifier is soy lecithin or sunflower lecithin. According to paragraph 1,
The insect powder is a vegetable substitute meat, characterized in that at least one selected from the group consisting of brown mealworm larvae, grasshoppers, white spotted flower larvae, crickets, etc. According to paragraph 1,
A vegetable substitute meat, characterized in that additional enzymes are added to the fat layer. According to paragraph 1,
A vegetable substitute meat, characterized in that insect powder, sweetener, binder, vegetable oil, and emulsifier are added to the pigment layer. a vegetable protein layer including protein from cucurbit fruit, fermented juice, and grain protein;
Fat layer containing binder, water, vegetable oil and emulsifier; and
A pigment layer containing cucurbit fruit proteins, grain proteins, and natural pigments;
After manufacturing and freezing each,
A method of producing a vegetable substitute meat by adhering the vegetable protein layer and the fat layer, adhering a pigment layer to the other side of the fat layer, and finally drying.