KR20130061462A

KR20130061462A - Soymeat and the manufacturing method thereof

Info

Publication number: KR20130061462A
Application number: KR1020110127785A
Authority: KR
Inventors: 김도연
Original assignee: 발효코리아영농조합법인
Priority date: 2011-12-01
Filing date: 2011-12-01
Publication date: 2013-06-11

Abstract

PURPOSE: A making method of meat made of beans is provided to have no smelly beans and excellent texture. CONSTITUTION: 20-38% of bean powder, 8-12% of alpha corn flour, 8-12% of soybean protein, 5-8.5% of barley, 20-25 of gluten and 3-7% of almond are mixed. The mixture is mixed with 1-2% of yeast extract, 0.1-0.3% of natural santhan gum, 2-5% of sugar, 0.1-0.3% of salt, 2-4% of caramel, 1.5-4.5% of alcohol and 2-5% of food additive to manufacture the meat made of beans. The composition for meat made of beans is mixed to be made into dough for 20-60 minutes and is ripened for 20-40 minutes. The mixed dough is heated at a temperature of 90-110°C for 30-60 minutes. The bean powder is made out of washed bean which is already heated at a temperature of 110-150°C for 20-40 minutes. The food additive is red pepper kimchi, sasa borealis and Smilax china L. sasa borealis and Smilax china L are the extracts of leaf or root and are powder formed.

Description

Soybeans for meat replacement and manufacturing method thereof

The present invention relates to vegetable soybean meat that can replace meat, and more particularly, to a soybean meat having a texture similar to meat and removing the fishy taste of soybeans, and a method of manufacturing the same.

As the consumption of meat increases with westernized eating habits, various problems arise. As a result, there is a growing interest in preventing alternative diseases, nutritional interests, and preference for environmentally friendly foods. Therefore, the development of new food materials and production technology for manufacturing meat substitutes is required.

These meat substitutes have been developed around soy protein. The soybean is an annual plant of the dicotyledonous rosewood legume and has been used as an important protein source in the vegetarian diet of the Orient. Soybeans contain 20-45% protein, 18-22% fat, 22-29% carbohydrates, and 4.5-5% minerals. Soy protein can be implemented in the form of meat in appearance, but there is a limit to the meat's unique texture, and the fishy taste of soybean has required new technology development.

Korean Patent No. 1021940 discloses a method of preparing a soy cutlet using an enzyme-treated tissue soybean protein. Specifically, (a) treating the tissue soy protein with a proteolytic enzyme to obtain a hydrolyzate; And (b) preparing soybean cutlet using the hydrolyzate of tissue soy protein of step (a), wherein the proteolytic enzyme of step (a) is protamex. Republic of Korea Patent No. 0350827 discloses a method of manufacturing a ham and sausage-type legume processed products made from beans as the main raw material. Specifically, the tissue soy protein hydration step of hydrating 51% by weight of tissue soy protein in water at 45 ° C for 12-14 hours, and the hydrated soy protein in a doomixer, rotate about 5 minutes at high speed to Homogeneously chopped raw material cutting step, 15% by weight of separated soy protein and 24% by weight of soybean oil relative to the total amount of raw materials, emulsified in soybean oil emulsified in a cutter, finely shredded into fibrous Tissue soy protein and emulsified soy protein, and 4% by weight of soy sauce, 1.6% by weight per white, 0.4% by weight of sodium L-glutamate, 2% by weight of glucose, meat flavor 20. 1730. 1V 1.6% by weight, meat Fragrance 20. 1656. CV / 2 0.4% by weight of an additive in a mixer and rotating for 10 minutes to prepare a mixture to mix the raw material and the additive, filling the casing in a vacuum stuffer (casing), Casing Prepared by the heat treatment step (cookig) 2 hours at 80 ℃ in the smoke house to fill the filling, the cooling step of storing the heat treated in the refrigerator after cooling with a cooling water, the packaging step to package the cooled and stored in the refrigerator (10 degrees C or less) and freezing storage (-18 degrees C or less) are disclosed.

Korean Patent No. 3950564 discloses a cutlet based on rice and a method of manufacturing the same. Specifically, the curds are made of rice, which is steamed with rice, mixed with various ingredients, and then the mixed dough is formed into a certain size, and the battering and the breadcrumbs are applied to the surface, followed by the step of fast freezing after low temperature aging. Through the manufacturing method, rice (white rice) 35-45% by weight, rice bread powder 35-45% by weight, mushrooms 2.0-4.0%, carrots 1.5-2.5%, onion 1.5-2.5%, soy protein 1.5-2.5% Disclosed is a technique for providing a cutlet composed mainly of rice, which is composed of%, soy protein 0.5-1.5% by weight, and battering material 8-12% by weight.

However, although soy protein can be implemented in the form of meat in appearance, there is a limit to the meat-specific texture has been mainly used as a substitute for minced meat or minced meat. In addition, the unique fishy taste has been required to develop new manufacturing technology.

Accordingly, the present inventors studied by combining various vegetable materials in order to improve the appearance, taste, aroma and texture of soybean meat, and as a result, the present invention was completed.

Therefore, an object of the present invention is to provide a manufacturing method of a meat substitute for cooking meat that has no fishy taste and excellent texture.

In another aspect, the present invention is to provide a meat substitute for cooking soybean prepared by the manufacturing method and excellent in taste and nutrition.

In order to achieve the above object, according to the present invention, soybean powder 20 to 38%, alpha corn powder 8 to 12%, tissue soy protein 8 to 12%, barley powder 5 to 8.5%, gluten 20 to 25, almond Mixing the powder 3 to 7% to prepare a mixed powder; Adding yeast extract, natural xanthan gum, sugar, salt, caramel to the mixed powder; Preparing 1.5 to 4.5% alcohol, 2 to 5% seasoning additives, and remaining water to prepare a composition for soybean meat; Kneading for 20 to 60 minutes and low temperature aging for 20 to 40 minutes; And it provides a method for producing soybean meat comprising the step of molding after heating for 30 to 60 minutes at a temperature of 90 ~ 110 degrees.

At this time, the soybean powder is preferably used to grind after washing the soybean (大豆) 20 to 40 minutes at 110 ~ 150 degrees. The seasoning additive is added to give a variety of taste to the soybeans, it is preferable to use pepper kimchi, sashimi or chungmirae. In this case, the additive may be prepared in powder form and added. The yeast extract added to the mixed grain powder is contained in a ratio of 1 to 2%, natural xanthan gum 0.1 to 0.3%, sugar 2 to 5%, salt 0.1 to 0.3%, caramel 2 to 4%. desirable.

According to the present invention in order to achieve the above another object is provided by the manufacturing method of the meat replacement cooking meat excellent in taste and texture is provided. The meat substitute cooking beans may be used for bulgogi or sweet and sour pork.

Soybean meat prepared according to the present invention is excellent in texture, and can be useful in various dishes because it can realize a variety of tastes by adding various seasoning additives.

Hereinafter, the present invention will be described in detail.

According to an embodiment of the present invention by weight based on soybean powder 20 ~ 38%, alpha corn corn 8 ~ 12%, tissue soy protein 8 ~ 12%, green barley powder 5 ~ 8.5%, gluten 20 ~ 25, almond flour 3 ~ Mixing 7% to prepare a mixed powder, adding yeast extract, natural xanthan gum, sugar, salt and caramel to the mixed powder, alcohol 1.5 to 4.5%, seasoning additives 2 to 5%, balance water Mixing to prepare a composition for soybean meat; Kneading for 20 to 60 minutes and low temperature aging for 20 to 40 minutes; And it provides a method for producing soybean meat comprising the step of molding after heating for 30 to 60 minutes at a temperature of 90 ~ 110 degrees.

At this time, the soybean powder is preferably used to grind after washing the soybean (大豆) 20 to 40 minutes at 110 ~ 150 degrees. At this time, heating the beans for a long time is not preferable because the lipid of the beans is reduced. In addition, when the heating temperature is too high, the inside surface is burned because it is not ripe, so when crushing the beans it is not preferable because the fishy smell over time. In the present invention, it is characterized in that the beans are heated and pulverized at a predetermined temperature without using raw beans. If soybeans are called and crushed and used, the moisture content is increased and the texture is degraded.

In the present invention, 20 to 38% soybean powder, 8 to 12% alpha corn powder, 8 to 12% tissue soy protein, 5 to 8.5% of barley powder, gluten 20 to 25, almond flour 3 to 7% mixed grains use. At this time, the components constituting the mixed grain powder and its blending ratio are also important. In the case of having the composition and blending ratio as described above it was possible to implement the best texture and taste. To the mixed grains, yeast extract, natural xanthan gum, sugar, salt and caramel are added as additives. In this case, the yeast extract added to the mixed grain powder is contained in a ratio of 1 to 2%, natural xanthan gum 0.1 to 0.3%, sugar 2 to 5%, salt 0.1 to 0.3%, caramel 2 to 4%. desirable.

The alcohol composition is mixed with water to prepare a bean composition. At this time, in the present invention, seasoning additives are added to give soybean meat a variety of flavors and nutrition. Seasoning additives may be red pepper kimchi, sauerkraut or blue rice.

Pole is an evergreen plant that grows well in the shade and strong in the cold. It grows 1 to 2 meters in height and 3 to 6 millimeters in diameter, and leaves are 10 to 25 centimeters long with long oval lanceolate, with sharp or long edges. Spines-like cogs and hairs. Its strong alkalinity is cold and slightly sweet and refreshing. Sorrel is known to have the effect of lowering liver fever, releasing poison, stabilizing nerves, removing sputum and urine, treating inflammation and inhibiting cancer cells. The stalk leaves act as an antiseptic, so if you add food when storing it, you can store it for a long time. Cheongmirae is a vine plant distributed in mountains and mountains all over Korea. It has been known to have excellent anticancer activity and strong sterilizing ability to release heavy metals such as mercury. When the leaves or root extracts of such plants are added in the preparation of soybean meat, not only to enrich the taste but also to improve the nutritional ingredients to be a balanced food.

Add the seasonings, spirits and water to knead for 20 to 60 minutes. If the dough time is less than 20 minutes, it is difficult to implement the texture of the meat, if it exceeds 60 minutes, the density is too high to have a texture like rice cake, it is necessary to adjust the dough time. The dough is aged at low temperature for 20-40 minutes. The aged dough is heated to a temperature of 90 ~ 110 degrees for 30 to 60 minutes and then molded into various shapes depending on the application. It can be molded into shapes such as bulgogi and sweet and sour pork. The molded soy meat is packaged and distributed.

[Example]

Hereinafter, the present invention will be described in detail by way of the following examples and test examples, but the present invention is not limited to these examples.

Example 1: Manufacture of Red Pepper Kimchi Bean

Soybean was heated at 110 degrees for 20 minutes and then ground to prepare a bean powder. By weight, the bean powder 30%, alpha corn powder 10%, tissue soy protein 10%, gluten 20%, barley powder 5%, almond flour 5% was mixed. Yeast extract 1%, natural xanthan gum 0.1%, sugar 3%, salt 0.2%, caramel 2% was added. After adding 4.7% of red pepper kimchi powder, 4% alcohol and remaining water were added to prepare a soybean composition. The dough was kneaded for 30 minutes, and the dough was low temperature matured for 40 minutes. The aged dough was heated to a temperature of 110 degrees for 60 minutes and then molded into sweet and sour pork.

Example 2: Preparation of Poultry

Soybean was heated at 110 degrees for 20 minutes and then ground to prepare a bean powder. By weight, the bean powder 30%, alpha corn powder 10%, tissue soy protein 10%, gluten 20%, barley powder 5%, almond flour 5% was mixed. Yeast extract 1%, natural xanthan gum 0.1%, sugar 3%, salt 0.2%, caramel 2% was added. Soybean extract 2% was added to this, 4% alcohol, remaining water was added to prepare a soybean composition. The dough was kneaded for 30 minutes, and the dough was low temperature matured for 40 minutes. The aged dough was heated to a temperature of 110 degrees for 60 minutes and then molded into sweet and sour pork.

Example 3: Cheong Mirae Manufacture of Soy Meat

Soybean was heated at 110 degrees for 20 minutes and then ground to prepare a bean powder. By weight, the bean powder 30%, alpha corn powder 10%, tissue soy protein 10%, gluten 20%, barley powder 5%, almond flour 5% was mixed. Yeast extract 1%, natural xanthan gum 0.1%, sugar 3%, salt 0.2%, caramel 2% was added. After adding 2% of blue rice extract to this, 4% alcohol and remaining water were added to prepare a pork composition. The dough was kneaded for 30 minutes, and the dough was low temperature matured for 40 minutes. The aged dough was heated to a temperature of 110 degrees for 60 minutes and then molded into sweet and sour pork.

Comparative example 1: Manufacture of Soy Meat

Soybean was heated at 110 degrees for 20 minutes and then ground to prepare a bean powder. By weight, the bean powder 30%, alpha corn powder 10%, tissue soy protein 10%, gluten 20%, barley powder 5%, almond flour 5% was mixed. Yeast extract 1%, natural xanthan gum 0.1%, sugar 3%, salt 0.2%, caramel 2% was added. Soybean was prepared by adding 4% alcohol, the remainder of the water. The dough was kneaded for 30 minutes, and the dough was low temperature matured for 40 minutes. The aged dough was heated to a temperature of 110 degrees for 60 minutes and then molded into sweet and sour pork.

Comparative example 2: Manufacture of Soy Meat

Soybean powder was prepared by grinding the dried soybeans. By weight, the bean powder 30%, alpha corn powder 10%, tissue soy protein 10%, gluten 20%, barley powder 5%, almond powder 5% was mixed. Yeast extract 1%, natural xanthan gum 0.1%, sugar 3%, salt 0.2%, caramel 2% was added. Soybean was prepared by adding 4% alcohol, the remainder of the water. The dough was kneaded for 30 minutes, and the dough was low temperature matured for 40 minutes. The aged dough was heated to a temperature of 110 degrees for 60 minutes and then molded into sweet and sour pork.

Test Example 1: sensory evaluation test

Sweet and sour pork was prepared according to the general sweet and sour pork with the sweet and sour pork prepared in Examples and Comparative Examples. Twenty children and 20 adults were sampled with sweet and sour pork, and after sensory evaluation, the average of the results is shown in Table 1 below. Taste, texture, and overall preference were evaluated for the items.

Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 flavor 4.2 4.1 4.3 3.3 3.0 Texture 4.3 4.3 4.3 4.0 3.8 Overall preference 4.2 4.2 4.3 3.6 3.5

*Evaluation standard*

1: very bad, 2: bad, 3: medium, 4: good, 5: very good

In the case of Examples 1, 2, and 3, which were added red pepper tuna, stalk, and blue rice as seasoning additives, it was confirmed that they were excellent in terms of taste, texture, and overall taste. Comparative Examples 1 and 2 without seasoning additives were relatively poor in terms of taste and overall taste, and Comparative Example 2 using soy powder prepared using unroasted raw beans was not as good in terms of taste or taste. It was confirmed.

Claims

Prepare powder by mixing 20 ~ 38% of soybean powder, 8 ~ 12% of alpha corn powder, 8 ~ 12% of tissue soy protein, 5 ~ 8.5% of barley, 20 ~ 25 of gluten, 3 ~ 7% of almond powder Making; Adding yeast extract, natural xanthan gum, sugar, salt, caramel to the mixed powder; Preparing 1.5 to 4.5% alcohol, 2 to 5% seasoning additives, and remaining water to prepare a composition for soybean meat; Kneading for 20 to 60 minutes and low temperature aging for 20 to 40 minutes; And Method for producing a meat substitute cooking soybean meat comprising the step of forming after heating for 30 to 60 minutes at a temperature of 90 ~ 110 degrees.

The method of claim 1, wherein the soybean powder is pulverized after heating 20 to 40 minutes at 110 to 150 degrees washed soybean (大豆).

The method of claim 1, wherein the seasoning additive is red pepper kimchi, sashimi or chungmirae production method for manufacturing meat substitutes soybeans.

4. The method of claim 3, wherein the stalk or the blue stalk is powdered as an extract of leaves or roots.

According to claim 1, wherein the yeast extract is added to the mixed grain powder is 1 to 2%, natural xanthan gum 0.1 to 0.3%, sugar 2 to 5%, salt 0.1 to 0.3%, caramel 2 to 4% Method for producing a replacement meat cooked meat, characterized in that it is included in the ratio of.

The method of claim 1, further comprising a drying step and a packaging step after the forming step.

Meat substitute cooking soybean prepared by any one of claims 1 to 6.

According to claim 7, wherein the replacement meat for beef, characterized in that the meat for bulgogi or sweet and sour pork.