WO2021225212A1 - Analogue de viande - Google Patents

Analogue de viande Download PDF

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Publication number
WO2021225212A1
WO2021225212A1 PCT/KR2020/007791 KR2020007791W WO2021225212A1 WO 2021225212 A1 WO2021225212 A1 WO 2021225212A1 KR 2020007791 W KR2020007791 W KR 2020007791W WO 2021225212 A1 WO2021225212 A1 WO 2021225212A1
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Prior art keywords
meat
vegetable
protein
plant
vegetable meat
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PCT/KR2020/007791
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English (en)
Korean (ko)
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김태완
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주식회사 파미니티
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Priority claimed from KR1020200054557A external-priority patent/KR102263365B1/ko
Application filed by 주식회사 파미니티 filed Critical 주식회사 파미니티
Publication of WO2021225212A1 publication Critical patent/WO2021225212A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health

Definitions

  • the present invention relates to plant meat. More specifically, it relates to plant meat that can reproduce the texture and taste of animal proteins, including proteins and essential amino acids isolated from soybeans, rice and wheat plants, and exhibiting antibacterial, antiviral and anti-inflammatory activities.
  • the composition of animal meat differs depending on the type of meat, and even the same meat differs according to age and body parts, and the characteristics of meat are also different.
  • Edible muscle is 75% water, 25% solid, protein, and the rest contains lipids, minerals, vitamins, and a small amount of carbohydrates.
  • fat contains 5 to 40%, and the content varies depending on the type and part of the meat, but it is mainly an accumulating neutral fat, and the type of fatty acid is mainly saturated fatty acids such as palmitic acid, stearic acid, and oleic acid. and the content of highly unsaturated fatty acids is low. Therefore, some people avoid eating meat because it can become a causative agent of adult diseases such as obesity, fatty liver, and arteriosclerosis that can occur due to excessive intake of triglycerides and saturated fatty acids. to do
  • plant meat has similar nutrition and shape to animal meat, it has a disadvantage in that it shows a lot of difference in texture from animal meat, which has a large amount of actual juice, due to low succulence after cooking.
  • Plant meat (meat analogue or meat alternative) can be divided into powder, granular, solid, paste, etc. according to its properties. spun proteins).
  • Plant meat prepared with such plant protein has a structure similar to meat, absorbs moisture easily, and can consume protein without cholesterol, so it has the advantage of excellent nutritional value.
  • vegetable meat includes wheat and soybean meat, which are made with proteins extracted from wheat and soybeans, respectively, so that you can enjoy the taste of meat while eliminating various disadvantages of animal meat.
  • Soybean is a plant-based soybean that has a texture and taste similar to that of meat using soybean protein and gluten, a wheat protein, using tissue protein that is organized into protein.
  • soybean protein contains abundant essential amino acids, has cholesterol lowering effect, anticancer effect, and prevents osteoporosis, and is used as an alternative food for animal protein because it is cheaper than animal protein.
  • Plant-based meat does not contain animal fat and does not contain cholesterol or saturated fatty acids, so it helps to prevent cardiovascular diseases and lifestyle-related diseases.
  • the digestion time of plant-based meat is shorter than that of meat, so there is less burden on the stomach and intestines.
  • soybean protein and wheat protein have received considerable attention as substitutes for expensive animal protein, but they cannot completely replace the texture or physical properties of animal protein.
  • cytokines and active nitrogen species attach to various organs and body organs and cause tissue damage and further exacerbate genetic mutations, nerve damage, edema, and itchiness.
  • cytokines are immune substances, and when overexpressed, they cause an immune overreaction that attacks normal cells, weakening the body's immunity, and causing inflammation and bleeding in tissues, and high fever of 40°C or higher.
  • the vegetable meat prepared from vegetable protein exhibits an anti-inflammatory effect, it can easily absorb moisture and consume protein without cholesterol, and at the same time exhibit an anti-inflammatory effect, etc., can have the advantage of excellent nutritional value.
  • Patent Document 1 KR 10-2014-0143315 A1
  • An object of the present invention is a vegetable meat that exhibits antibacterial, antiviral and anti-inflammatory activity prepared by using a protein isolated from soybean or wheat. It is to provide improved plant meat and a method for preparing the same.
  • Another object of the present invention is to provide a vegetable meat that can provide the same level of texture and taste as meat, can provide nutrients including essential amino acids when ingested in a balanced way, and can control body weight.
  • vegetable meat includes vegetable protein consisting of soy protein, gluten, and a mixture thereof, and heme-containing protein isolated from cattle, pig or chicken, chlorophyll, and a mixture thereof Including those selected from the group consisting of, it may exhibit antibacterial, antiviral and anti-inflammatory activity.
  • the vegetable meat may further include wheat flour.
  • the heme-containing protein can be isolated from beef, pork, chicken, beef, pork skin and chicken skin.
  • the vegetable meat may further include beets and coconut oil.
  • the vegetable meat contains essential amino acids of histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine; Calcium and iron may be further included.
  • the plant meat exhibits anti-inflammatory activity through inhibition of nitric oxide (NO) production.
  • NO nitric oxide
  • a food composition according to another embodiment of the present invention is prepared by including the vegetable meat.
  • anti-inflammatory and “anti-inflammatory” are meant to include alleviation (relief of symptoms) of inflammatory diseases as defined below, and suppression or delay of the onset of such diseases.
  • immune disease refers to a disease caused by an excessive reaction of the immune system in the human body, and typically includes allergic diseases. However, since the inflammatory response is ultimately caused by the reaction of the immune system in the body, inflammatory disease and immune disease can be used as terms referring to similar ranges in a broad sense, and are not used as distinctly distinct terms in the present specification. , will be mixed.
  • Plant meat according to an embodiment of the present invention includes vegetable protein consisting of soy protein, gluten, and a mixture thereof, and is selected from the group consisting of heme-containing protein isolated from cattle, pig or chicken, chlorophyll, and mixtures thereof. Including, antibacterial, antiviral and anti-inflammatory activity.
  • a protein selected from the group consisting of heme-containing protein, chlorophyll, and mixtures thereof isolated from cattle, pigs or chickens.
  • Plant-based meat does not contain animal fat and does not contain cholesterol or saturated fatty acids, which helps to prevent cardiovascular diseases and lifestyle-related diseases.
  • Plant meat made with plant protein has a structure similar to that of meat, absorbs moisture easily and can consume protein without cholesterol, providing excellent nutrients and preventing diseases caused by eating large amounts of meat. .
  • soybean meat The vegetable meat is widely known as soybean meat, and has a texture and taste similar to meat, and is called "meat”.
  • the main ingredients and manufacturing methods of general vegetable meat are as follows.
  • Soybeans are boiled and ground to obtain soy protein, and nuts are mixed and ground together to improve texture and taste. Thereafter, it is mixed with flour to make a dough, which is then frozen or heated to make vegetable meat.
  • the main ingredients of plant meat are soybean protein and gluten separated from wheat, which can be kneaded and heated to provide a texture similar to meat, but there is a problem in that it cannot provide the unique taste and flavor of meat.
  • heme-containing proteins isolated from cattle, pigs or chickens, chlorophyll, and mixtures thereof may be included.
  • pig blood, cow blood, or chicken blood generated during the slaughter process is generally discarded or provided as slaughter.
  • cow blood is coagulated, boiled and used as seonjitguk, or when making sundae.
  • Pig blood or cow blood is not used in conventional food, but only some foods such as seonjitguk or sundae.
  • Seonji in the case of Seonji, it can play a role in providing a number of nutrients contained in the blood of cattle when ingested, but when provided as food, it does not correspond to a food with high preference due to its unique texture and taste.
  • such pig blood, cow blood or chicken blood contains heme protein, and when it is separated and mixed with vegetable protein, it is possible to provide a unique smell and taste of pork, beef or chicken.
  • the pork, beef or chicken is an important factor that can increase the preference for people who eat it with texture, but it is not possible to provide such a unique flavor when using only vegetable protein. made it impossible to provide
  • beets are also used as a natural dye to give the meat a reddish color.
  • plant proteins cannot represent the same color as meat, so to represent a similar color, beets were artificially used to reproduce a color similar to meat.
  • the method of isolating heme-containing proteins from cattle, pigs or chickens is a method of separating hemoglobin from red blood cells in blood and adding carboxymethy cellulose (CMC) to precipitate heme with CMC complex, low-grade
  • CMC carboxymethy cellulose
  • a method of using a dehydrating agent such as alcohol, an imidazole derivative, or a method of adding an amino acid of lysine or arginine may be used.
  • the heme-containing protein In the method of separating the heme-containing protein, it may be separated from the blood of cattle, pigs or chickens, or the heme protein contained in beef, pork, or chicken may be separated.
  • the separation of the heme-containing protein is not limited to the method exemplified above, and any of them can be used without limitation, and it is possible to separate from the blood or meat of cattle, pigs, or chickens, and is not limited to the above examples.
  • chlorophyll may be used in addition to the heme-containing protein isolated from cattle, pigs or chickens.
  • the chlorophyll is currently marketed as chlorophyll and can be easily purchased.
  • the chlorophyll is a green pigment contained in plants, and is a pigment that acts as an antenna for absorbing light energy as a key molecule in photosynthesis.
  • chlorophyll There are several types of chlorophyll, such as chlorophyll a, chlorophyll b, chlorophyll c, chlorophyll d, chlorophyll e, theriochlorophyll a and theriochlorophyll b.
  • chlorophyll When chlorophyll is included, the taste of vegetable meat can be improved by the component contained in chlorophyll.
  • the vegetable meat of the present invention contains the heme-containing protein, it is possible to provide a taste and flavor that was not sufficient with vegetable meat alone.
  • a vegetable meat dough composition is prepared by mixing chlorophyll and a mixture thereof, and grinding it using a blender, followed by mixing with flour to increase viscosity.
  • the nuts are included for replenishment of essential amino acids, and enable the provision of balanced nutrients along with improving the texture of plant meat.
  • the dough is stirred several times to improve its texture, and then heated to make vegetable meat. A more specific manufacturing method will be described later.
  • the vegetable meat may further include beets and coconut oil. As described above, beets are included to provide the color of vegetable meat similar to meat.
  • the vegetable meat of the present invention additionally contains coconut oil, so that soybeans, nuts, pig blood or cow blood and flour are mixed and used to enable even mixing between the components, and when provided as vegetable meat , it is provided in the same form as meat juice due to the mixing action between the constituents, thereby further increasing the preference.
  • it may further include a complex vegetable oil in which almond oil and Brazil nut oil are mixed with the coconut oil.
  • a water lily extract and a water lily extract may be further included.
  • the water lily (Nymphaea tetragona Georgi) is a perennial aquatic plant that grows in ponds or swamps. The leaves are from the root, and the petiole is long, ovate, round, and the edge is flat. The flowers are white or red and bloom for 3 days from June to July and then close. The fruit is egg-shaped and wrapped in a calyx, and the seeds have fleshy species.
  • the rhododendron (Tropaeolum majus L.) is a vine-like annual plant that is cultivated and reaches 1.5 m in length and is fleshy. The leaves are alternate, and at the tip of a long petiole, the shield-like leaves have 9 veins spread out in all directions and have some hairs. In June, a long peduncle emerges from the leaf axil, and one flower hangs at the end. There is one seed and it does not open even after maturity.
  • the water lily extract and the orchid extract are additionally included in the production of vegetable meat, enabling it to be provided with a soft texture and, at the same time, removing the unique fishy taste and smell caused by the use of heme-containing protein, making it a highly preferred vegetable meat. make it possible to provide
  • the preparation of the water lily extract and the water lily extract includes the steps of pulverizing a natural product; leaching the pulverized product using an organic solvent; drying the sample after leaching; re-leaching the dried sample using a solvent; drying the sample after leaching; leaching with water; And including the step of leaching, it is possible to obtain a natural extract.
  • the method may further include performing fractionation of the natural extract extracted using the organic solvent using an organic solvent.
  • the method for preparing the extract may be a conventional extraction method in the art, such as an ultrasonic extraction method, a leaching method, and a reflux extraction method. Specifically, it may be an extract obtained by extracting a natural product from which foreign substances have been removed by washing and drying with water, an alcohol having 1 to 6 carbon atoms, or a mixed solvent thereof, or may be an extract extracted by sequentially applying the solvents to the sample.
  • the reflux extraction method is based on 100 mL of alcohol having 1 to 6 carbon atoms, 10 to 30 g of a pulverized product of a natural product, reflux time of 1 to 3 hours, and 50 to 100% alcohol having 1 to 6 carbon atoms. More specifically, based on 100 mL of alcohol having 1 to 6 carbon atoms, 10 to 20 g of the pulverized product of the natural product, 1 to 2 hours reflux, and 70 to 90% alcohol having 1 to 4 carbon atoms.
  • the leaching method is 15 to 30° C. for 24 to 72 hours and 50 to 100% alcohol having 1 to 6 carbon atoms. More specifically, 20 to 25° C. for 30 to 54 hours and 70 to 80% of an alcohol having 1 to 6 carbon atoms.
  • the ultrasonic extraction method is 30 to 50° C., for 0.5 to 2.5 hours, and 50 to 100% of alcohol having 1 to 6 carbon atoms. Specifically, 40 to 50° C., for 1 to 2.5 hours, and 70 to 80% of an alcohol having 1 to 6 carbon atoms.
  • the extraction solvent may be used in an amount of 2 to 50 times, more specifically, 2 to 20 times, based on the weight of the sample.
  • the sample may be left for 1 to 72 hours for leaching in the extraction solvent, and more specifically, for 24 to 48 hours.
  • the extract may be fractionated by sequentially applying a fresh fractionation solvent.
  • the fractionation solvent used for fractionation is any one or more selected from the group consisting of water, hexane, butanol, ethyl acetic acid, ethyl acetate, methylene chloride and mixtures thereof, preferably ethyl acetate or methylene chloride.
  • a method such as concentration or freeze-drying may be additionally used.
  • the vegetable meat of the present invention contains essential amino acids of histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine; It may further include vitamins, calcium and iron.
  • the essential amino acid refers to an amino acid that cannot be synthesized in the body as a basic structural unit of a protein. That is, since it is an amino acid that cannot be synthesized in the body, it must be ingested only through food, or an amino acid that must be supplied through food because its amount is too small to achieve physiological functions even though it is synthesized in the body.
  • plant-based meat was developed as a substitute for meat for those who consume plant-based meat or for those who refuse to eat meat, such as vegetarians, plant-based meat itself does not contain the essential amino acids contained in meat. It did not contain enough, so it was impossible to supply essential amino acids by eating plant-based meat alone.
  • heme-containing protein and/or chlorophyll are included in plant meat to enable provision of a product with increased preference unlike conventional plant meat, and even if heme-containing protein and/or chlorophyll are included, essential By additionally including amino acids, vitamins, calcium and iron, even if only the plant meat of the present invention is consumed, it is possible to supply sufficient nutrients to the body.
  • the vegetable meat of the present invention including soy protein, gluten, and vegetable protein consisting of a mixture thereof, enables the provision of protein, and enables the supply of iron from heme-containing protein and/or chlorophyll to a certain extent.
  • the vegetable meat of the present invention including soy protein, gluten, and vegetable protein consisting of a mixture thereof, enables the provision of protein, and enables the supply of iron from heme-containing protein and/or chlorophyll to a certain extent.
  • the supply of iron is not sufficient.
  • the essential amino acids, vitamins, calcium and iron are additionally included to enable the supply of sufficient nutrients due to ingestion of plant meat.
  • the vitamin is vitamin B12 and vitamin D, which cannot be consumed in a vegetarian diet, and is intended to solve the problem of unbalanced nutritional intake.
  • a method for producing vegetable meat according to another embodiment of the present invention comprises the steps of 1) boiling soybeans in boiling water for 10 to 20 minutes to remove the fishy smell of soybeans; 2) preparing a soybean mixture by mixing the soybeans from which the fishy smell has been removed with nuts selected from the group consisting of pine nuts, walnuts, peanuts, sunflower seeds, and mixtures thereof, and pulverizing them using a blender; 3) adding flour to the soybean mixture and kneading; and 4) after the kneading step, a step of heating, wherein step 2) is to add and mix heme-containing protein, chlorophyll, essential amino acids, vitamins, calcium and iron isolated from cattle, pigs or chickens.
  • step 1) is a step of boiling soybeans to remove the fishy smell characteristic of soybeans.
  • kelp, radish, dried anchovies and dried shiitake mushrooms are put in water and boiled. If the soybeans are put in boiling water and heated for 10 to 20 minutes to cook the soybeans, the unique fishy taste of the soybeans can be removed.
  • soybeans from which the fishy taste has been removed are mixed with heme-containing protein and/or chlorophyll, beets, mixed vegetable oil, water lily extract and hanryeon extract isolated from nuts, cows, pigs or chickens, and then pulverized using a blender At the same time, make sure to mix evenly.
  • Essential amino acids, vitamins, calcium and iron are further mixed in the pulverized and mixed mixture. Specifically, by including histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, vitamin B12, vitamin D, calcium and iron, nutrients lacking in plant meat can be supplemented.
  • soybeans based on 100 parts by weight of soybeans, 30 to 50 parts by weight of nuts, 20 to 30 parts by weight of heme-containing protein and/or chlorophyll isolated from cattle, pigs or chickens, 5 to 10 parts by weight of beets, 10 to 20 parts by weight of complex vegetable oil parts by weight, 1 to 5 parts by weight of water lily extract, 1 to 5 parts by weight of nasturtium extract, 0.01 to 0.1 parts by weight of histidine, 0.01 to 0.1 parts by weight of isoleucine, 0.01 to 0.1 parts by weight of leucine, 0.01 to 0.1 parts by weight of lysine; Methionine 0.01 to 0.1 parts by weight, phenylalanine 0.01 to 0.1 parts by weight, threonine 0.01 to 0.1 parts by weight, tryptophan 0.01 to 0.1 parts by weight, valine 0.01 to 0.1 parts by weight, vitamin B12 0.01 to 0.1 parts by weight, vitamin D 0.01 to 0.1 parts by weight ,
  • the weight loss effect is excellent during long-term ingestion of vegetable meat, and weight loss with high preference Enables the provision of vegetable meat for use.
  • the complex vegetable oil is included in an amount of 18 to 20 parts by weight, it is possible to provide vegetable meat with high preference and at the same time to provide vegetable meat which can exhibit an excellent effect on weight gain.
  • the content range of the complex vegetable oil can be varied according to the use of the food provided.
  • the complex vegetable oil is a mixture of coconut oil, almond oil and Brazil nut oil in a weight ratio of 1:1:1.
  • step 2 After preparing the soybean mixture in step 2), flour is added to prepare a dough.
  • step 3 5 to 10 parts by weight of a soybean mixture and 100 to 120 parts by weight of water are mixed with respect to 100 parts by weight of wheat flour and mixed, and prepared as a dough, to prepare a vegetable meat dough composition.
  • the dough composition may be molded into a predetermined shape and heated to provide vegetable meat.
  • the heating step is a step of cooking the vegetable meat dough composition molded to a thickness of 5 to 10 cm by heating it using heated steam for 30 to 60 minutes.
  • the vegetable meat dough composition can be cooked, but when heated for 30 to 60 minutes using heated steam, rather than when heat is directly provided, it becomes cooked while supplying moisture inside, and when consumed
  • the juice is provided in the same form as the juice of meat, so that it can provide a texture and taste similar to that of meat as well as a soft texture.
  • the plant meat exhibits anti-inflammatory activity through inhibition of nitric oxide (NO) production.
  • NO nitric oxide
  • the vegetable meat may exhibit an anti-inflammatory effect by inhibiting the production of nitric oxide (NO).
  • NO nitric oxide
  • lipopolysaccharide is an endotoxin derived from the cell wall of Gram-negative bacteria and activates the transcription factor NF- ⁇ B by binding to toll-like receptor 4 (TLR4), iNOS and COX-2 It induces the expression of NO, inflammatory cytokines, and various inflammatory regulators such as PGE2.
  • the plant meat of the present invention inhibits the production of NO, inflammatory (IL-1 ⁇ , IL-6, TNF- ⁇ ), PGE2, COX-2 and iNOS in a concentration-dependent manner, and can be used as an anti-inflammatory agent.
  • the PGE2 is one of the inflammatory mediators and is synthesized by the enzymatic action of phospholipase A2. It starts with the production of arachidonic acid from membrane phospholipids.
  • the arachidonic acid becomes prostaglandin G2 by enzymatic action and again becomes prostaglandin H2, an unstable metabolite.
  • COX cyclooxygenase
  • PGH2 produced by COX is an unstable intermediate metabolite and is metabolized into PGE2, PGD2, PGI2, PGF2, thromboxane A2 (TXA2), etc. by various prostanoid synthases depending on the type of cell or stimulation.
  • PGES PGE synthase
  • cPGES cytosolic PGES
  • mPGES-1 microsomal PGES-1
  • mPGES-2 cytosolic PGES
  • mPGES-1 expression is increased by inflammatory stimuli such as lipopolysaccharid (LPS), inflammatory cytokines such as IL-1 ⁇ and TNF- ⁇ , and nitric oxide (NO), and is functionally closely related to COX-2. It is closely linked to the production of PGE2.
  • LPS lipopolysaccharid
  • NO inflammatory cytokines
  • COX-2 nitric oxide
  • the plant meat of the present invention exhibits anti-inflammatory activity through inhibition of nitric oxide (NO) production.
  • NO nitric oxide
  • NK cells natural killer cells
  • NK cells are one of the innate immune cells and directly interact with various macrophages and T cells or generate cytokines for an immune response. It is involved in regulation and is known to play an important role in autoimmune diseases and the like.
  • the cytokine is a protein immunomodulator secreted from immune cells, and binds to a specific receptor during autocrine signaling, paracrine signaling, and endocrine signaling to give immunity. involved in the reaction.
  • interleukin-1,-6,-12 interleukin-1,-6,-12
  • IFN- ⁇ interferon gamma
  • TNF tumor necrosis factor
  • Interleukin is secreted from leukocytes and is involved in immune system regulation, and more than 30 types are currently known. Interleukin is a substance that plays an important role in the defense of the human body by regulating the immune response by acting on various stages of the immune response.
  • IL-12 is a cytokine composed of p35 and p40 proteins. It has a very important immunological function that connects innate immunity and acquired immunity, and various effector cells involved in the removal of endogenous antigens, i.e., macrophages ), induces activation of NK cells and T-cells.
  • NK cells and T-cells activated by IL-12 stimulation have properties as major factors mediating the initial innate immune response by stimulating the production of IFN- ⁇ . It is also the most important cellular immune mediator because it induces the immune machinery of T-cells to become predominantly Th-1 propensity.
  • Interferon functions to prevent proliferation of viruses or control cell proliferation, and also plays an important function in the immune system.
  • Interferon- ⁇ is mainly secreted by macrophages and interferon- ⁇ is mainly secreted by fibroblasts.
  • Interferon- ⁇ is secreted by Th1 cells and NK cells, and interferon- ⁇ is mainly secreted by trophoblasts or Trophoblasts.
  • interferon- ⁇ IFN- ⁇
  • IFN- ⁇ interferon- ⁇
  • IFN- ⁇ interferon- ⁇
  • T lymphocytes and macrogranulocytes is a substance that induces the killing of preyed microorganisms or antigens. In addition, it has various immunomodulatory actions and activates macrophages.
  • TNF tumor necrosis factor
  • TNF- ⁇ tumor necrosis factor- ⁇
  • TNF- ⁇ tumor necrosis factor- ⁇
  • TNF- ⁇ tumor necrosis factor- ⁇
  • the plant meat of the present invention increases the production of cytokines TNF- ⁇ and IL-12 that activate the immune response.
  • a food composition according to another embodiment of the present invention is prepared by including the vegetable meat.
  • the food composition of the present invention may be prepared in any one formulation selected from the group consisting of, for example, tablets, granules, powders, capsules, liquid solutions and pills.
  • the food composition of the present invention is not particularly limited in its form, and for example, may be prepared in the form of liquid food, enteral nutrition food, health food, infant food, etc. in addition to the usual form.
  • processed oils and fats such as rice, various seasonings, combined oils and fats, margarine, shortening, mayonnaise, and dressings are possible.
  • any form commonly used in the art such as a solid form, a semi-solid form, a gel form, a liquid form, a powder form, is available as a form.
  • the food composition of the present invention can be commercialized in the form of confectionery, processed food, combination fats and oils, dairy products, beverages, vitamin complexes, health functional foods, and the like.
  • the food composition of the present invention contains various nutrients, vitamins, electrolytes, flavoring agents, coloring agents and thickening agents, pectic acid, alginic acid, organic acids, protective colloidal thickeners, pH regulators, stabilizers, and preservatives. , glycerin, alcohol, a carbonation agent used in carbonated beverages, and the like, and these components may be used independently or in combination.
  • the vegetable meat and its production method of the present invention is a vegetable meat prepared using a protein isolated from soybean or wheat, and the protein is mixed with heme protein and/or chlorophyll isolated from cattle, pig or chicken, You can provide plant-based meat with improved
  • FIG. 1 is a flowchart of a method for producing vegetable meat according to an embodiment of the present invention.
  • Figure 2 is a graph showing the inhibition of the production of nitric oxide (NO) of vegetable meat according to an embodiment of the present invention.
  • FIG. 3 is a graph showing an increase in the production of TNF- ⁇ in vegetable meat according to an embodiment of the present invention.
  • FIG. 4 is a graph showing an increase in the production of interleukin-12 in plant meat according to an embodiment of the present invention.
  • FIG. 5 is a graph showing the NK cell activation effect of plant meat in an embodiment of the present invention.
  • the present invention relates to plant meat. More specifically, it relates to plant meat that can reproduce the texture and taste of animal proteins, including proteins and essential amino acids isolated from soybeans, rice and wheat plants, and exhibiting antibacterial, antiviral and anti-inflammatory activities.
  • Orchid extract was also prepared in the same manner as water lily extract.
  • Kelp, radish, dried anchovies and dried shiitake mushrooms were put in water and heated. Soybeans were put in the boiling water and cooked to remove the fishy taste peculiar to soybeans.
  • Soybeans from which the fishy taste was removed were mixed with pine nuts, walnuts, peanuts, sunflower seeds, heme-containing protein, beets, coconut oil, almond oil and Brazil nut oil, and then put in a blender and pulverized.
  • a vegetable meat dough composition was prepared by mixing and mixing wheat flour and water with the soybean mixture.
  • the vegetable meat dough composition was prepared by mixing 10 parts by weight of a soybean mixture and 100 parts by weight of water with respect to 100 parts by weight of wheat flour.
  • the vegetable meat dough composition was molded to a thickness of 5 to 10 cm, put in a steamer, and heated for 60 minutes to prepare vegetable meat.
  • the heme-containing protein was prepared by treating bovine blood with L-arginine and L-lysine in a ratio of 1:5, followed by stirring and centrifugation.
  • heme-Fe was purchased from the market and used to replace the heme-containing protein and iron.
  • the content range of the soybean mixture is shown in Table 1 below.
  • Chlorophyll is added instead of heme-containing protein, and the soybean mixture prepared in the same content range as the PM3 mixture is PM10,
  • a sensory experiment was conducted on 15 adult male and female subjects. Evaluation of texture, taste, and overall preference was requested, and evaluation was requested with a score of 1 to 10 points. A higher score means better evaluation.
  • cooked beef was first provided, and a relative comparison with the provided beef was requested. The higher the relative evaluation score, the better.
  • Influenza virus was analyzed by infecting the mouse macrophage, Raw 264.7 cells (8 ⁇ 10 5 cells/well).
  • the PM1 to PM11 prepared above were treated in DMEM with 1% FBS, respectively.
  • the negative control group was treated only with DMEM supplemented with 1% FBS, and the positive control group was treated with mouse IFN- ⁇ (500 units/ml).
  • PR8-GFP MOI: 1.0 was inoculated, respectively.
  • the inoculum was removed, washed 3 times with PBS, and after 12 and 24 hours, the degree of virus infection was checked.
  • the antiviral activity analysis results for the influenza virus are shown in Table 4 below, and the degree of virus infection is expressed as an index.
  • the effect of PM1 to PM11 was compared by setting the negative control as 2 and the positive control as index 5. The higher the following indices, the better.
  • the mouse macrophage line RAW 264.7 was dispensed in a 6 well plate and cultured for 24 hours at 37°C, 5% CO2 conditions, then treated with PM1 to PM11 and LPS ( 100 ng/ml) after culturing for 24 hours, the concentration of NO 2- present in the cell culture medium was measured.
  • TNF- ⁇ and IL-12 In order to examine the immune function improvement effect of the PM1 to PM11, the production ability of TNF- ⁇ and IL-12 was measured.
  • the secretion amount of TNF- ⁇ and IL-12 in the cell culture was measured using an ELISA kit (BD Bioscience, San Diego, CA, USA), and the capture antibody (anti-mouse TNF- ⁇ and IL-12) was placed in a 96-well plate. ) was dispensed and coated overnight at 4 °C.
  • washing buffer PBS containing 0.05% Tween-20
  • PBS phosphate-buffered saline
  • FBS phosphate-buffered saline
  • 100 uL of the supernatant of the same cell culture medium used for measuring nitric oxide (NO) was dispensed and reacted at room temperature for 2 hours, followed by washing with washing buffer.
  • Each diluted biotinylated anti-mouse TNF- ⁇ and interleukin-6 detection antibody and streptavidin-horseradish peroxidase conjugate solution were added and reacted at room temperature for 1 hour.
  • TMB tetramethylbenzidine
  • plant meat of the present invention can play an important role in the immune response by differentiating B lymphocytes by increasing the production amount of terleukin-6.
  • Splenocytes obtained from mice and YAC-1 cells known as NK-sensitive cells were prepared and used for the experiment.
  • the spleen was removed from the mouse, put in HBSS, and disrupted using the forested end of a slide glass, and then passed through a 40 ⁇ m nylon cell strainer (BD Biosciences) to separate the cells.
  • red blood cells were removed by adding red blood cell lysis (RBC lysis buffer, sigma), and the obtained splenocytes were cultured in a culture medium (RPMI 1640 containing 10% fetal bovine serum (FBS), 100 U/ ml penicillin, and 100 ⁇ g/ml streptomycin) were used in the experiment.
  • a culture medium RPMI 1640 containing 10% fetal bovine serum (FBS), 100 U/ ml penicillin, and 100 ⁇ g/ml streptomycin
  • NK cells The cytotoxicity of NK cells was confirmed using a method (LDH cytotoxic assay) for measuring lactate dehydrogenase released from YAC-1 cells destroyed by NK cells attacking YAC-1 cells.
  • LDH cytotoxic assay a method for measuring lactate dehydrogenase released from YAC-1 cells destroyed by NK cells attacking YAC-1 cells.
  • After the cells were added cultured at 37°C and 5% CO2 for 4 hours, centrifuged, and 100 ⁇ l of the LDH-free supernatant was collected and transferred to a 96-well plate.
  • LDH cytotoxic assay was performed using LDH assay kit (BioVision). 100 ⁇ l of LDH working solution was added to the cell culture medium and reacted for 30 minutes in a dark place at room temperature (15-25° C.), and absorbance was measured at 495 nm.
  • NK cell activity (%) was calculated according to the following formula, and is shown in FIG. 5 .
  • Cytotoxicity (%) ⁇ (test sample) - (low control) ⁇ / ⁇ (high control) - (low control) ⁇ x 100
  • the present invention relates to plant meat. More specifically, it relates to plant meat that can reproduce the texture and taste of animal proteins, including proteins and essential amino acids isolated from soybeans, rice and wheat plants, and exhibiting antibacterial, antiviral and anti-inflammatory activities.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Inorganic Chemistry (AREA)
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Abstract

La présente invention concerne un analogue de viande présentant une activité antibactérienne, anti-virale et une activité anti-inflammatoire et peut fournir un analogue de viande, préparé à l'aide de protéines isolées à partir de soja ou de blé, ayant une sapidité améliorée par mélange de sang de bovin, de porc ou de poulet ou d'hémoglobine isolé du sang avec les protéines. De plus, l'analogue de viande peut fournir le même niveau de texture et de goût que de la viande et peut être utilisé comme aliment diététique qui fournit des acides aminés essentiels.
PCT/KR2020/007791 2020-05-07 2020-06-16 Analogue de viande WO2021225212A1 (fr)

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KR1020200068531A KR102241883B1 (ko) 2020-06-05 2020-06-05 항균, 항바이러스, 항염 및 면역 기능 개선용 식물성 고기

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WO2023182330A1 (fr) * 2022-03-23 2023-09-28 株式会社ニチレイフーズ Aliment transformé de substitution de viande, son procédé de production, procédé d'amélioration de la texture de celui-ci, et améliorant de texture pour aliment traité de substitution de viande
WO2023201048A3 (fr) * 2022-04-14 2023-11-23 Omeat Inc. Systèmes et procédés de préparation de viande cultivée et de succédanés de viande à partir de protéines végétales

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