KR930005195B1 - Process for making synthetic meat from plant protein - Google Patents
Process for making synthetic meat from plant protein Download PDFInfo
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- KR930005195B1 KR930005195B1 KR1019900008136A KR900008136A KR930005195B1 KR 930005195 B1 KR930005195 B1 KR 930005195B1 KR 1019900008136 A KR1019900008136 A KR 1019900008136A KR 900008136 A KR900008136 A KR 900008136A KR 930005195 B1 KR930005195 B1 KR 930005195B1
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- A—HUMAN NECESSITIES
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- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
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Abstract
Description
제1도는 본 발명에 의한 식물성 단백질 조직을 이용한 대두 인조육을 제조하기 위한 공정도.1 is a process chart for manufacturing artificial soybean meat using the vegetable protein tissue according to the present invention.
제2a도는 본 발명에 의한 제조된 대두 인조육을 물에 불린 후 손으로 찢어본 결과 단백조직이 직선으로 절결된 상태를 표현한 도면대용 사진.Figure 2a is a substitute for a photograph showing the state in which the protein tissue is straight cut as a result of tearing by hand after soaking the artificial soy meat prepared by the present invention in water.
제2b도는 종래의 대두 인조육을 물에 불린후 손으로 찢어본 결과 단백조직이 실타래처럼 나선구조로 절결된 상태를 표현한 도면대용 사진.FIG. 2b is a drawing substitute photograph representing a state in which protein tissue is cut into a spiral structure as a result of tearing by hand after soaking conventional soybean artificial meat in water.
본 발명은 식물성 단백질 조직을 이용한 대두 인조육의 제조방법에 관한 것으로 특히, 단백질 조직 배열의 구조성을 우수하게 한 박형 대두 인조육을 제조하기 위하여 측면 배출형 식품 압출 성형기(EXTRUDER)를 이용하여 측면으로 압출될 수 있도록 하여 단백질 분자가 육류의 조직과 같이 직선으로 단백질 조직을 배열되게 함으로써 식감을 동물성 육류와 유사하게 향상시킨 식물성 단백질 조직을 이용한 대두 인조육의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing soybean artificial meat using vegetable protein tissue, and in particular, to produce a thin soybean artificial meat having excellent structural structure of protein tissues, the side of which is a side discharge type food extruder (EXTRUDER). The present invention relates to a method for manufacturing artificial soybean meat using vegetable protein tissue which can be extruded so that protein molecules are arranged in a straight line like meat tissue, thereby improving the texture similar to animal meat.
일반적으로 널리 알려진 인조육의 제조방법에 있어서는, 그 재료로서 탈지 대두분, 농축 대두분, 분리 대두분 등 수용성 단백지수가 40% 이상이며, 유분이 1%이하의 저유분 재료를 이용하여 고온, 고압에 의해 사출시켜 제조된다.In the manufacturing method of artificial meat, which is widely known, the water-soluble protein index such as skim soy flour, concentrated soy flour, and separated soy flour is 40% or more, and the oil content is 1% or less. It is manufactured by injection by high pressure.
특히, 상기와 같은 대두분류를 압출기에서 압출시 단백질 분자는 서로 유기적으로 연결되어 조직을 형성한다. 이때 압출기의 정면으로 배출된 인조육은 그 조직의 대부분이 헝클어진 실타래처럼 나선구조를 형성하기 때문에 식감이 매우 좋지 않을뿐만 아니라 조미액도 골고루 침투되지 못하여 인조육의 맛이 현저하게 저하되는 문제점이 있다.In particular, when the soybean fraction is extruded in an extruder, the protein molecules are organically connected to each other to form a tissue. At this time, the artificial meat discharged to the front of the extruder has a problem that not only the texture is very good but also the seasoning liquid is not evenly penetrated because most of the tissue forms a spiral structure like a threaded thread, and the taste of the artificial meat is significantly reduced. .
즉, 미국특허 제4, 185, 123호 및 일본 공개특허 공보 소64-67160호와 일본 공개특허 공보 소62-232369호 등에 개시된 방법에 있어서도 상기와 마찬가지로 제조되는 인조육의 단백질 분자의 조직이 나선형 구조를 형성하게 되며, 또한 한국 특허공보 89-제4003호에 있어서는 착유 대두박, 글루텐의 식물성 단백을 주재로 하여 여기에 약간의 육류고기를 혼합하고 증자 건조하여 인조건조육을 제조하는 방법에 대해서만 개시되어 있을 뿐, 상술한 미국 및 일본 특허공보에서와 같은 압출기에 의해 성형, 혼합되어지는 방법에 대해서는 전혀 개시되어 있지 않다.That is, in the methods disclosed in U.S. Patent Nos. 4, 185, 123, JP-A-64-67160, JP-A-62-232369, and the like, the structure of the protein molecules of artificial meat produced in the same manner as described above is spiral. In addition, Korean Patent Publication No. 89-4003 discloses only a method for producing phosphorus-conditioning meat by mixing some meat meat and steaming it with a vegetable protein of milk soybean meal and gluten. However, there is no disclosure about a method of forming and mixing by an extruder as in the above-mentioned US and Japanese patent publications.
따라서, 본 발명은 상술한 바와 같은 종래의 인조육 제조방법에 따른 제반 문제점을 개선하기 위하여 이루어진 것으로써, 본 발명은 단백질 조직배열의 구조성을 우수하게 한 박형 대두 인조육을 제조하기 위해서 측면 배출형 압출 성형기를 이용하여 측면으로 대두 인조육을 압출 되도록 하여 단백질 분자가 육류 조직과 같이 직선으로 배열되도록 함으로써 식감을 동물성 육류와 유사하게 향상시킴은 물론, 성형속도가 빠르고 조미액이 인조육에 골고루 침투될 수 있도록 한 식물성 단백질 조직을 이용한 대두 인조육의 제조방법을 제공하는데 그 목적이 있다.Therefore, the present invention is made to improve the general problems according to the conventional artificial meat manufacturing method as described above, the present invention is a side discharge type for producing thin soybean artificial meat excellent in the structure of protein tissue arrangement By extruding soybean artificial meat to the side by using an extruder, protein molecules are arranged in a straight line like meat tissue, which improves the texture similar to animal meat, and the molding speed is fast and the seasoning liquid can be evenly infiltrated into the artificial meat. It is an object of the present invention to provide a method for preparing artificial soybean meat using vegetable protein tissue.
상기 목적을 달성하기 위한 기술적인 수단으로서 본 발명은, 탈지대두분 100%에 식수를 20∼30중량% 첨가하여 혼합기에서 혼합후 압출성형기에 시간당 250∼300kg의 혼합물을 투입하여 측면 배출형 압출다이를 통해서 측면으로 혼합물을 배출하여 열풍건조한 후, 상온에서 냉각함을 특징으로 한다.As a technical means for achieving the above object, the present invention, by adding 20 to 30% by weight of drinking water to 100% of skim soy flour, mixed in a mixer and put a mixture of 250 to 300kg per hour in the extruder to the side discharge type extrusion die After discharging the mixture to the side through hot air drying, it is characterized by cooling at room temperature.
이하, 첨부한 도면에 의거하여 본 발명의 실시예를 설명한다.EMBODIMENT OF THE INVENTION Hereinafter, embodiment of this invention is described based on an accompanying drawing.
제1도는 본 발명에 의한 식물성 단백질 조직을 이용한 대두 인조육을 제조하기 위한 공정도이다.1 is a process chart for manufacturing artificial soybean meat using the vegetable protein tissue according to the present invention.
즉, 상기 공정도에서와 같이, 원료탱크(1)를 통해서 투입되는 탈지 대두분은 콘베이어(2)를 통해서 교반기(3)내에 공급되어 물과 함께 혼합된다.That is, as in the above process chart, degreased soybean powder introduced through the raw material tank 1 is supplied into the
그후 압출 성형기(4)내에 상기 혼합물이 투입되면, 압출성형기 선단에 본 발명의 제조방법을 달성하기 위하여 다이링을 여러개 겹쳐서 조립한 측면 배출형 압출다이가 압출성형기의 선단에 착설되어 있으므로, 조미액이 골고루 침투될 수 있으며, 또한 박형이며 육류의 조직과 같이 직선형 조직을 갖춘 대두 인조육을 연속적으로 얻을 수 있다.Then, when the mixture is introduced into the extruder 4, the side ejection extrusion die in which multiple die rings are assembled at the tip of the extruder is assembled on the tip of the extruder, so that the seasoning liquid is evenly distributed. It is also possible to infiltrate and also obtain soybean artificial meat which has a thin and straight tissue like meat tissue.
이하, 본 발명의 실시예를 보다 상세하게 설명한다.Hereinafter, the Example of this invention is described in detail.
[실시예 1]Example 1
탈지 대두분 100%(수분함유량이 8∼10%)에 식수를 20∼30중량% 첨가하여 혼합기에서 혼합후, 단축형압출 성형기(4)에 상기 혼합물을 시간당 250∼300kg 투입하여 본 발명에 의한 측면 배출형 압출다이(5)를 통해 100∼130℃의 온도와, 15∼25kg/㎠의 압력하에서 압출시키고, 이와같이 압출된 대두 인조육을 적당한 크기로 절단하였다.After adding 20-30% by weight of drinking water to 100% of skim soy flour (water content of 8-10%) and mixing in a mixer, the mixture was introduced into the single-axis extrusion molding machine (250) in an amount of 250 to 300 kg per hour, and according to the present invention. The extruded extrusion die 5 was extruded at a temperature of 100 to 130 ° C. and a pressure of 15 to 25 kg /
그후, 100∼140℃의 열풍건조에 의해 수분의 함유량을 8∼10% 정도로 건조시킨 후 상온으로 냉각하여 대두 인조육을 얻었다.Thereafter, the water content was dried to about 8 to 10% by hot air drying at 100 to 140 ° C., and then cooled to room temperature to obtain soybean artificial meat.
상기와 같은 조건하에서 제조된 대두 인조육은 제2도의 도면 대용 비교 사진에서 나타난 바와 같이 단백조직 배열의 직선성이 매우 우수하여 수화가 빠르고, 조리시 식감이 동물성 육류와 유사한 대두 인조육임을 알 수 있다.Soybean artificial meat prepared under the above conditions is very hydrated due to the excellent linearity of protein tissue arrangement, as shown in the comparison picture of Figure 2, and it can be seen that the texture of soybean is similar to animal meat. have.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019900008136A KR930005195B1 (en) | 1990-06-01 | 1990-06-01 | Process for making synthetic meat from plant protein |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019900008136A KR930005195B1 (en) | 1990-06-01 | 1990-06-01 | Process for making synthetic meat from plant protein |
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| KR920000240A KR920000240A (en) | 1992-01-29 |
| KR930005195B1 true KR930005195B1 (en) | 1993-06-16 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011011456A3 (en) * | 2009-07-20 | 2011-04-28 | Solae, Llc | Amorphous protein extrudates |
| KR20200141958A (en) | 2019-06-11 | 2020-12-21 | 주식회사 더코르크 | Artificial meat food composition using vegetable protein, artificial meat and manufacturing method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102198262B1 (en) * | 2018-07-06 | 2021-01-06 | 농업회사법인 주식회사 동의보감 홍삼가 | Manufacture of soy sausage |
| CN114279125B (en) * | 2021-12-28 | 2023-10-27 | 江苏丰尚智能科技有限公司 | Cooling system for artificial meat extrusion and design method thereof |
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1990
- 1990-06-01 KR KR1019900008136A patent/KR930005195B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011011456A3 (en) * | 2009-07-20 | 2011-04-28 | Solae, Llc | Amorphous protein extrudates |
| KR20200141958A (en) | 2019-06-11 | 2020-12-21 | 주식회사 더코르크 | Artificial meat food composition using vegetable protein, artificial meat and manufacturing method thereof |
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| Publication number | Publication date |
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| KR920000240A (en) | 1992-01-29 |
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