KR101965176B1 - A manufacturing method of vegetarian hamburger patty used concentrated soy protein - Google Patents
A manufacturing method of vegetarian hamburger patty used concentrated soy protein Download PDFInfo
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- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 62
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- 238000000034 method Methods 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 230000008569 process Effects 0.000 claims abstract description 10
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- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 12
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 12
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- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 7
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- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- 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
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- 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
- A23V2200/12—Replacer
- A23V2200/13—Protein replacer
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
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- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 식물성 패티의 제조 방법에 관한 것으로, 더욱 상세 하게는 농축대두단백을 이용한 식물성 패티의 제조 방법 및 농축대두단백을 포함하는 식물성 패티에 관한 것이다. The present invention relates to a method for producing a vegetable patty, and more particularly, to a method for producing a vegetable patty using concentrated soybean protein and a vegetable patty containing concentrated soybean protein.
햄버거는 적당량의 소스와 슬라이스한 야채에 소고기, 돼지고기 등의 육류 및 각종 양념과 첨가제를 적당한 크기로 초핑(chopping)한 뒤 성형하여 가열된 철판 위에 굽거나 후라잉(flying)하여 만든 패티를 밀가루로 만든 번스 사이에 삽입하여 만드는 것이 일반적이다.The hamburger is prepared by chopping meat, meats such as beef, pork, and other seasonings and additives into a proper size sauce and sliced vegetables, and then molding and baking or baking the patty on a heated plate, It is a common practice to insert it between burns.
조직대두단백(textured soybean protein, TSP)은 조직식물성 단백(textured or texturized vegetable protein, TVP)의 일종으로서 대두 오일의 부생성물(by-product)인 지방이 제거된 대두가 루로부터 제조되는 육류 대체물이다. 조직대두단백은 신속한 요리가 가능하며 높은 단백질 함량과 낮은 지방 함량이 특징이다. 조직대두단백은 압출 쿠킹(extrusion cooking)으로 알려진 공정을 통해 제조될 수 있다. 예를 들어, 고(high) PDI (Protein Dispersibility Index, 단백질 분산지수)의 탈지 대두가루 및 물을 혼합 실린더와 같은 장치를 이용하여 혼합하여 반죽을 제조하고, 이를 스크류 타입의 압출기의 원통을 통과시켜 제조할 수 있다.Textured soybean protein (TSP) is a type of textured or texturized vegetable protein (TVP) that is a by-product meat substitute made from fat-free soybean oil . Tissue soy protein is characterized by its high protein content and low fat content. Tissue soy protein may be produced through a process known as extrusion cooking. For example, a defatted soybean flour of high PDI (Protein Dispersibility Index) and water are mixed using a device such as a mixing cylinder to prepare a dough, which is passed through a cylinder of a screw type extruder Can be manufactured.
일반적으로 현재 조직대두단백질을 이용한 패티, 소시지의 제조방법은 가장 기본 원료가 되는 조직대두단백질의 수침 후 탈수 과정을 거쳐서, 콩취를 제거하기 위하여 조직대두단백질을 고온, 고압 처리를 통한 제거, 단백질 가수분해 효소 처리를 통하여 원료를 준비 후 소시지, 패티의 제조 방법이 일반적이다. In general, the method of producing patty and sausage using the tissue protein is as follows. The protein soybean protein is dehydrated after soaking of the protein soybean protein, which is the most basic raw material, and the protein soybean protein is removed through high temperature and high pressure treatment, Generally, sausages and patties are prepared after preparation of raw materials through the treatment with decomposition enzyme.
현재까지 이용되는 조직대두단백질은 Textured Soy Protein(TSP)를 활용한 콩패티의 제조 방법으로서 10시간 이상의 침지 및 팽윤 과정을 반드시 거치는 전처리 작업이 필요하다. 해당 과정을 거쳐야, 패티와 소시지를 제조 할 수 있는 원료 준비가 필요하다. 하지만, 산업현장에서는 해당 시간의 침지 과정은 작업 효율성도 감소 되며, 제품의 제조 시간이 많이 걸리는 문제가 있었다.So far, tissue soybean protein is a method of preparing soybean patties using Textured Soy Protein (TSP), and it is necessary to perform preprocessing which requires immersion and swelling process for 10 hours or more. After the process, it is necessary to prepare the raw materials to make patties and sausages. However, in the industrial field, the process of immersion for the relevant time is also reduced in work efficiency, and the manufacturing time of the product is long.
상기와 같은 문제점에 착안하여, 침지등을 통한 전처리 과정의 비효율을 줄이는 식물성 패티 제조방법을 제공하고자 한다. 즉, 침지 과정 없이 농축대두단백질(CSP; Concentrated Soy Protein)을 활용하여서, 별도의 침지 시간을 30분~1시간으로 줄일 수 있는 효율적인 식물성 패티 제조방법을 제공하고자 한다.In view of the above problems, it is an object of the present invention to provide a method of manufacturing a vegetable patty which reduces the inefficiency of a pretreatment process by immersion or the like. That is, it is intended to provide an efficient method of producing a vegetable patty which can reduce the soaking time to 30 minutes to 1 hour by using concentrated soy protein (CSP) without immersion process.
본 발명의 일측면은, 조직대두단백질을 활용해서, 패티 및 소시지를 만들 때 침지시간이 10시간 이상이 필요한 점을 농축대두단백을 활용하여 1시간으로 줄이는 방법과 pre-frying과정을 통한 콩취를 감소 시켜서 완성된 식물성패티의 새로운 제조공정 방법 및 풍미가 뛰어난 식물성패티의 제조 방법을 제공하는 그 목적이 있다.One aspect of the present invention relates to a method of reducing the need for immersion time of at least 10 hours for patty and sausage production using tissue soybean protein to 1 hour by using concentrated soybean protein, And a method for manufacturing a plant patty excellent in flavor.
본 발명의 일측면은, 농축대두단백질을 사용한 식물성 패티의 제조 방법을 제공하는데 그 목적이 있다.An aspect of the present invention is to provide a method for producing a vegetable patty using a concentrated soybean protein.
본 발명의 다른 측면은 농축대두단백질을 포함하는 식물성 패티를 제공하고자 한다.Another aspect of the present invention is to provide a vegetable patty comprising concentrated soy protein.
본 발명의 또 다른 측면은 상기 제조방법에 따라 제조된 식물성 패티 또는 농축대두단백질을 포함하는 식물성 패티를 포함하는 햄버거를 제공하고자 한다.Another aspect of the present invention is to provide a hamburger comprising a vegetable patty made according to the above method or a vegetable patty containing a concentrated soybean protein.
본 발명의 목적은 이상에서 언급한 목적으로 제한되지 않는다. 본 발명의 목적은 이하의 설명으로 보다 분명해 질 것이며, 특허청구범위에 기재된 수단 및 그 조합으로 실현될 것이다.The object of the present invention is not limited to the above-mentioned object. The object of the present invention will become more apparent from the following description, which will be realized by means of the appended claims and their combinations.
본 발명은 상기 목적을 달성하기 위해 이하의 구성을 포함할 수 있다.In order to achieve the above object, the present invention can include the following configuration.
본 발명의 일 측면은 식물성 패티에 있어서, 농축대두단백질 7중량% 내지 18중량%; 식물성오일 7중량% 내지 14중량%; 및 분리대두단백 7중량% 내지 14중량%;을 포함하며, 상기 중량%는 식물성 패티의 전제 중량에 대한 중량%인, 식물성 패티를 제공한다, An aspect of the present invention relates to a vegetable patty comprising 7% to 18% by weight of concentrated soy protein; From 7% to 14% by weight vegetable oil; And 7% to 14% by weight of isolated soy protein, wherein the% by weight is based on the total weight of the vegetable patty.
본 발명의 일 측면에 있어서, 상기 식물성 패티는 하이드록시프로필메틸셀룰로오스 0.2중량% 내지 1.0중량%; 및 두부 22중량% 내지 32중량%;을 더 포함하는, 식물성 패티를 제공한다.In one aspect of the present invention, the vegetable patty comprises from 0.2% to 1.0% by weight of hydroxypropyl methylcellulose; And 22% to 32% by weight of tofu.
본 발명의 일 측면에 있어서, 농축대두단백질 10중량% 내지 15중량%; 식물성오일 9중량% 내지 12중량%; 분리대두단백 8중량% 내지 12중량%; 하이드록시프로필메틸셀룰로오스 0.4중량% 내지 0.7중량%; 및 두부 25중량% 내지 45중량%;을 포함하는, 식물성 패티를 제공한다.In one aspect of the present invention, 10 to 15% by weight of concentrated soy protein; From 9% to 12% by weight vegetable oil; 8% to 12% by weight of isolated soy protein; 0.4% to 0.7% by weight of hydroxypropylmethylcellulose; And 25% to 45% by weight of tofu.
본 발명의 일 측면에 있어서, 상기 식물성 패티는 새송이 버섯, 양파 및 마늘 중 어느 하나이상의 기타첨가물을 더 포함하는, 식물성 패티를 제공한다.In one aspect of the present invention, the vegetable patty further comprises a vegetable patty which further comprises one or more other additives selected from the group consisting of mushroom, onion and garlic.
본 발명의 다른 측면은 식물성 패티의 제조방법에 있어서, 농축대두단백질을 포함하는 원료를 혼합하는 단계; 물을 이용하여 혼합된 원료를 반죽 후 침지 하는 단계; 상기 침지된 원료를 기름원료를 추가적으로 혼합 후 패티를 성형하는 단계; 상기 성형된 패티를 프리-프라잉(pre-frying)하는 단계; 및 프리-프라잉된 패티를 동결하는 단계;를 포함하는 식물성 패티의 제조방법을 제공한다.According to another aspect of the present invention, there is provided a method for producing a vegetable patty, comprising the steps of: mixing a raw material containing a concentrated soybean protein; Dipping and mixing the mixed raw materials using water; Further comprising: mixing the raw material with the oil raw material to form a patty; Pre-frying the molded patty; And freezing the pre-fried patty of the vegetable patty.
본 발명의 다른 측면에 있어서, 상기 침지 하는 단계는 30분 내지 1시간으로 침지하며, 상기 프리-프라잉하는 단계는 170~190℃의 온도에서 1 내지 3분 동안 프리-프라잉하는 것인, 식물성 패티의 제조방법을 제공한다.In another aspect of the present invention, the dipping step is dipped for 30 minutes to 1 hour, and the pre-frying step is pre-frying for 1 to 3 minutes at a temperature of 170 to 190 ° C. A method for producing a vegetable patty is provided.
본 발명의 다른 측면에 있어서, 상기 혼합하는 단계의 원료는 농축대두단백질, 분리대두단백, 하이드록시프로필메틸셀룰로오스 및 두부를 포함하며, 상기 기름원료는 식물성 오일을 포함하는, 식물성 패티의 제조방법을 제공한다.In another aspect of the present invention, the raw material for the mixing step comprises a concentrated soybean protein, a separated soybean protein, hydroxypropyl methylcellulose, and tofu, and the oil raw material comprises a vegetable oil. to provide.
본 발명의 다른 측면에 있어서, 상기 식물성 패티는 농축대두단백질 10중량% 내지 15중량%; 식물성오일 9중량% 내지 12중량%; 분리대두단백 8중량% 내지 12중량%; 하이드록시프로필메틸셀룰로오스 0.4중량% 내지 0.7중량%; 및 두부 25중량% 내지 45중량%;을 포함하는, 식물성 패티의 제조방법을 제공한다.In another aspect of the present invention, the vegetable patty comprises 10% to 15% by weight of concentrated soy protein; From 9% to 12% by weight vegetable oil; 8% to 12% by weight of isolated soy protein; 0.4% to 0.7% by weight of hydroxypropylmethylcellulose; And 25% to 45% by weight of tofu.
본 발명의 또 다른 측면은 상기 제조방법 중 어느 하나에 따라 제조된 식물성 패티를 포함하는 식품을 제공한다. Another aspect of the present invention provides a food comprising a vegetable patty prepared according to any one of the above methods.
본 발명의 또 다른 측면에 있어서, 상기 식품은 햄버거일 수 있다.In another aspect of the present invention, the food may be a hamburger.
본 발명의 일측면에 따른 식물성 패티의 제조 방법에 의하면, 별도의 조직대두단백질의 전처리 시간이 필요 없으므로, 기존 방법 대비 생산시간을 최소 10시간을 단축시키는 효과가 있다.According to one aspect of the present invention, there is no need for a pretreatment time of a separate tissue soybean protein, so that the production time is shortened by at least 10 hours compared to the conventional method.
본 발명의 일측면에 따른 식물성 패티의 제조 방법에 의하면, 기본적으로 조직대두단백질로 완성된 패티, 소시지 등의 제품의 경우 자숙의 방법을 통한 열처리(80~100℃)를 10~30분의 방법으로 하는 것에 비해, pre-frying(170~190℃)의 방법을 통한 1~3분으로 열처리 시간을 줄일 수 있는 효과가 있다. According to the method for producing a vegetable patty according to one aspect of the present invention, in the case of products such as patties and sausages which are basically made of a tissue soybean protein, heat treatment (80-100 ° C) , The annealing time can be reduced to 1 to 3 minutes by pre-frying (170 to 190 ° C).
본 발명의 일측면에 따른 식물성 패티의 제조 방법에 따라 제조된 식물성 패티는 기존 조직대두단백질을 이용한 식물성 패티에 비해 현저히 우수한 식감과 선호도를 제공하는 효과가 있다.According to one aspect of the present invention, the vegetable patty produced according to the method of producing a vegetable patty has an effect of providing a significantly superior texture and preference than the vegetable patty using the existing tissue soybean protein.
본 발명의 일측면에 따른 식물성 패티의 제조 방법에 의하면, 기존 조직대두단백질을 이용한 식물성 패티의 제조방법에 비해 생산시간을 단축할 수 있음과 동시에 전체 선호도 및 식감이 현저히 우수한 식물성 패티를 제공할 수 있다.According to one aspect of the present invention, the method for producing vegetable patty can provide a vegetable patty which can shorten the production time as compared with the method for producing vegetable patty using existing tissue soybean protein, have.
도 1은 본 발명의 일측면에 따른 농축대두단백질을 이용한 식물성 패티의 제조방법이다.1 is a method for producing a vegetable patty using concentrated soybean protein according to one aspect of the present invention.
본 발명의 요지를 흐릴 수 있다고 판단되면 공지 구성 및 기능에 대한 설명은 생략한다. 본 명세서에서 "포함"한다는 것은 특별한 기재가 없는 한 다른 구성요소를 더 포함할 수 있음을 의미한다.In the following description, well-known functions or constructions are not described in detail since they would obscure the invention. As used herein, " comprising "means that other elements may be included unless otherwise specified.
본 명세서에 있어서, 범위가 변수에 대해 기재되는 경우, 상기 변수는 상기 범위의 기재된 종료점들을 포함하는 기재된 범위 내의 모든 값들을 포함하는 것으로 이해될 것이다. 예를 들면, "5 내지 10"의 범위는 5, 6, 7, 8, 9, 및 10의 값들뿐만 아니라 6 내지 10, 7 내지 10, 6 내지 9, 7 내지 9 등의 임의의 하위 범위를 포함하고, 5.5, 6.5, 7.5, 5.5 내지 8.5 및 6.5 내지 9 등과 같은 기재된 범위의 범주에 타당한 정수들 사이의 임의의 값도 포함하는 것으로 이해될 것이다. 또한 예를 들면, "10% 내지 30%"의 범위는 10%, 11%, 12%, 13% 등의 값들과 30%까지를 포함하는 모든 정수들뿐만 아니라 10% 내지 15%, 12% 내지 18%, 20% 내지 30% 등의 임의의 하위 범위를 포함하고, 10.5%, 15.5%, 25.5% 등과 같이 기재된 범위의 범주 내의 타당한 정수들 사이의 임의의 값도 포함하는 것으로 이해될 것이다.In the present specification, when a range is described for a variable, it will be understood that the variable includes all values within the stated range including the end points described in the range. For example, a range of "5 to 10" may include any subrange, such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc., as well as values of 5, 6, 7, 8, 9, And will also be understood to include any value between integers that are reasonable within the scope of the stated ranges such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and so on. Also, for example, a range of "10% to 30%" may range from 10% to 15%, 12% to 12%, as well as all integers including values of 10%, 11%, 12%, 13% And any arbitrary integer within the range of ranges described, such as 10.5%, 15.5%, 25.5%, and the like, including any subranges such as 18%, 20%
이하 본 발명에 대하여 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 일 측면은 식물성 패티에 있어서, 농축대두단백질 7중량% 내지 18중량%; 식물성오일 7중량% 내지 14중량%; 및 분리대두단백 7중량% 내지 14중량%;을 포함하며, 상기 중량%는 식물성 패티의 전제 중량에 대한 중량%인, 식물성 패티를 제공한다, An aspect of the present invention relates to a vegetable patty comprising 7% to 18% by weight of concentrated soy protein; From 7% to 14% by weight vegetable oil; And 7% to 14% by weight of isolated soy protein, wherein the% by weight is based on the total weight of the vegetable patty.
본 명세서에서 “농축대두단백질(concentrated soy protein)”은 탈지대두에서 가용성의 비단백성 물질을 제거한 것으로, 단백질함량은 약 60~70%이다. 제조법은 탈지대두를 단백질의 등전점에 가까운 물(pH 4~5)이나 20~80%의 에탄올로 용출하고 비단백성 물질을 제거하여, 주로 글로불린성의 단백질을 농축한다. The term " concentrated soy protein " as used herein refers to the removal of soluble non-veciferous material from defatted soybean, with a protein content of about 60-70%. In the preparation method, defatted soybean is eluted with water (pH 4-5) or 20-80% ethanol near the isoelectric point of protein, and non-sebaceous material is removed to concentrate mainly globulin protein.
본 명세서에서 “분리대두단백(isolated soy protein)”은 대두에서 대두유를 착유하고 남은 탈지대두를 물 또는 알칼리성용액으로 추출하여, 추출액 중의 단백질을 pH 4~5에서 등전 침전시킨 것이다.In the present specification, " isolated soy protein " is obtained by milking soybean milk from soybean and extracting the defatted soybean remaining with water or an alkaline solution, and then subjecting the protein in the extract to isoelectric precipitation at pH 4 to 5. [
본 발명의 일 측면에 있어서, 상기 식물성 패티는 하이드록시프로필메틸셀룰로오스 0.2중량% 내지 1.0중량%; 및 두부 22중량% 내지 32중량%;을 더 포함하는, 식물성 패티를 제공한다.In one aspect of the present invention, the vegetable patty comprises from 0.2% to 1.0% by weight of hydroxypropyl methylcellulose; And 22% to 32% by weight of tofu.
본 발명의 일 측면에 있어서, 농축대두단백질 10중량% 내지 15중량%; 식물성오일 9중량% 내지 12중량%; 분리대두단백 8중량% 내지 12중량%; 하이드록시프로필메틸셀룰로오스 0.4중량% 내지 0.7중량%; 및 두부 25중량% 내지 45중량%;을 포함하는, 식물성 패티를 제공한다.In one aspect of the present invention, 10 to 15% by weight of concentrated soy protein; From 9% to 12% by weight vegetable oil; 8% to 12% by weight of isolated soy protein; 0.4% to 0.7% by weight of hydroxypropylmethylcellulose; And 25% to 45% by weight of tofu.
본 발명의 일 측면에 있어서, 상기 식물성 패티는 새송이 버섯, 양파 및 마늘 중 어느 하나이상의 기타첨가물을 더 포함하는, 식물성 패티를 제공한다.In one aspect of the present invention, the vegetable patty further comprises a vegetable patty which further comprises one or more other additives selected from the group consisting of mushroom, onion and garlic.
본 발명의 다른 측면은 식물성 패티의 제조방법에 있어서, 농축대두단백질을 포함하는 원료를 혼합하는 단계; 물을 이용하여 혼합된 원료를 반죽 후 침지 하는 단계; 상기 침지된 원료를 기름원료를 추가적으로 혼합 후 패티를 성형하는 단계; 상기 성형된 패티를 프리-프라잉(pre-frying)하는 단계; 및 프리-프라잉된 패티를 동결하는 단계;를 포함하는 식물성 패티의 제조방법을 제공한다.According to another aspect of the present invention, there is provided a method for producing a vegetable patty, comprising the steps of: mixing a raw material containing a concentrated soybean protein; Dipping and mixing the mixed raw materials using water; Further comprising: mixing the raw material with the oil raw material to form a patty; Pre-frying the molded patty; And freezing the pre-fried patty of the vegetable patty.
본 발명의 다른 측면에 있어서, 상기 침지 하는 단계는 30분 내지 1시간으로 침지하며, 상기 프리-프라잉하는 단계는 170~190℃의 온도에서 1 내지 3분 동안 프리-프라잉하는 것인, 식물성 패티의 제조방법을 제공한다.In another aspect of the present invention, the dipping step is dipped for 30 minutes to 1 hour, and the pre-frying step is pre-frying for 1 to 3 minutes at a temperature of 170 to 190 ° C. A method for producing a vegetable patty is provided.
본 발명의 다른 측면에 있어서, 상기 혼합하는 단계의 원료는 농축대두단백질, 분리대두단백, 하이드록시프로필메틸셀룰로오스 및 두부를 포함하며, 상기 기름원료는 식물성 오일을 포함하는, 식물성 패티의 제조방법을 제공한다.In another aspect of the present invention, the raw material for the mixing step comprises a concentrated soybean protein, a separated soybean protein, hydroxypropyl methylcellulose, and tofu, and the oil raw material comprises a vegetable oil. to provide.
본 발명의 다른 측면에 있어서, 상기 식물성 패티는 농축대두단백질 10중량% 내지 15중량%; 식물성오일 9중량% 내지 12중량%; 분리대두단백 8중량% 내지 12중량%; 하이드록시프로필메틸셀룰로오스 0.4중량% 내지 0.7중량%; 및 두부 25중량% 내지 45중량%;을 포함하는, 식물성 패티의 제조방법을 제공한다.In another aspect of the present invention, the vegetable patty comprises 10% to 15% by weight of concentrated soy protein; From 9% to 12% by weight vegetable oil; 8% to 12% by weight of isolated soy protein; 0.4% to 0.7% by weight of hydroxypropylmethylcellulose; And 25% to 45% by weight of tofu.
본 발명의 또 다른 측면은 상기 제조방법 중 어느 하나에 따라 제조된 식물성 패티를 포함하는 식품을 제공한다. Another aspect of the present invention provides a food comprising a vegetable patty prepared according to any one of the above methods.
본 발명의 또 다른 측면에 있어서, 상기 식품은 햄버거일 수 있다.In another aspect of the present invention, the food may be a hamburger.
이하, 본 발명을 실시예를 통하여 더욱 상세히 설명한다. 그러나 이들 실시예는 본 발명을 예시하기 위한 것으로 본 발명의 범위가 이들에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrating the present invention and the scope of the present invention is not limited thereto.
실시예Example 1-4 1-4
실시예 1-4를 하기 표 1의 조성과 같이 제조하였다. 식물성패티 100 중량%에 대하여, 농축대두단백질(단백질 함량 60~70%) 10~15중량%, 물 30~50 중량%, 두부 25~45중량%, 식물성오일 9~12 중량%, HPMC(Hydroxypropyl methylcellulose) 0.4~0.7 중량%, 분리대두단백 8~12 중량%를 기본적으로 포함하며, 이에 새송이 버섯, 양파, 마늘 등 음식첨가물(기타 첨가물) 원료를 첨가해서 식물성패티를 제조하였다. 실시예 1-4의 제조공정은 하기 도 1의 공정에 따랐다. 냉각수를 이용하여 원료 혼합 후 반죽 침지하는 단계는 40분이 걸렸다. 혼합 조성물을 pre-frying하는 단계는 약 180℃ 의 온도에서 약 2분동안의 열처리 과정을 거쳤다.Example 1-4 was prepared according to the composition shown in Table 1 below. (10 to 15 wt%), water (30 to 50 wt%), tofu (25 to 45 wt%), vegetable oil (9 to 12 wt%), HPMC (Hydroxypropyl methylcellulose and 0.4 to 0.7 wt% of isolated soybean protein, and 8 to 12 wt% of isolated soybean protein. The plant patty was prepared by adding ingredients of food additives (other additives) such as mushroom, onion and garlic. The manufacturing process of Example 1-4 was followed by the process of FIG. The step of dipping and dipping the raw materials using cooling water took 40 minutes. The step of pre-frying the mixed composition was subjected to a heat treatment at a temperature of about 180 DEG C for about 2 minutes.
비교예Comparative Example 1-4 1-4
비교예 1-4의 식물성 패티는 하기 표 1과 같은 조성으로 제조하되, 그 제조 방법은 하기와 같은 전처리과정이 포함되었다.The vegetable patties of Comparative Examples 1-4 were prepared with the compositions shown in Table 1 below, and the preparation method thereof was as follows.
비교예로 제조된 식물성 패티는 조직대두단백질을 하루 전날 중량 대비 2배의 정제수에 10시간 이상 수화 시킨 후 원료를 사전에 준비하였다(침지 단계). 또한 분리대두단백질과 정제수를 일정비율 혼합하여 커드원료(두부와 같은 식감부여)를 사전에 준비하였다. The vegetable patties prepared in the comparative example were prepared by hydrating the tissue soybean protein in purified water for 2 hours or more of the weight of the same day for 10 hours or more and then preparing the raw material in advance (immersion step). The crude soybean protein and purified water were mixed at a certain ratio to prepare a curd raw material (tofu like texture).
사전 전처리 작업 후 각 원료들을 믹싱 후 자숙의 방법을 통하여 80~100℃에서 20분 동안 열처리 후 냉동 시켜서 식물성 패티를 완성하였다. After pretreatment, the raw materials were mixed and then cooked for 20 minutes at 80 ~ 100 ℃ for freezing.
(중량%)ingredient
(weight%)
상기와 같이 비교예 1-4 및 실시예 1-4의 식물성 패티를 제조하였다. 실시예 1-4는 침지 시간이 약 40분이고 pre-frying 과정이 약 2분이었던 반면, 비교예 1-4는 조직대두단백질의 전처리를 위한 침지시간이 약 10시간 이었고, 자숙의 방법을 통한 열처리를 약 20분 동안 진행하여, 식물성 패티의 제조에 오랜시간이 소요되었다.The vegetable patties of Comparative Examples 1-4 and 1-4 were prepared as described above. In Examples 1-4, the immersion time was about 40 minutes and the pre-frying process was about 2 minutes. In Comparative Example 1-4, the immersion time for the pretreatment of the tissue protein was about 10 hours, and the heat treatment For about 20 minutes, and it took a long time to produce the vegetable patty.
실험예Experimental Example 1 : 식물성 1: Vegetable 패티를Patty 포함한 햄버거의 전체선호도 및 The overall preference of the hamburger including 식감Texture 평가 evaluation
상기와 같이 제조된 실시예 1-4 및 비교예 1-4의 식물성 패티를 동일한 조건으로 조리 후(전자레인지 사용) 햄버거 제품으로 만들어서 평가를 하였다. The vegetable patties of Examples 1-4 and Comparative Example 1-4 thus prepared were cooked in the same conditions (using a microwave oven) and made into hamburger products and evaluated.
실시예와 비교예에서 제조된 식물성 패티에 관하여 동일 조건에서 햄버거로 적용하여 60명의 패널(20~40세 남녀 각각 30명)에게 섭취하게 하여, 식물성패티에 대한 선호도와 식물성패티의 식감에 대하여 평가하고, 그 결과는 다음 표 2에 나타내었다. 표 2에서는 평가 점수는 1-10을 기준으로 최고 우수함은 10점, 최고불량은 1점으로 하여 평가하였다. 그 결과를 종합하여 평균한 값이다. In the case of the vegetable patties prepared in the examples and the comparative examples, they were applied to hamburgers under the same conditions and they were fed to 60 panels (30 persons, 20 to 40 years old, male and female), and evaluation was made on the preference for vegetable patties and the texture of vegetable patties And the results are shown in Table 2 below. In Table 2, the evaluation scores were evaluated based on 1-10, with the highest score being 10 points and the highest score being 1 point. The result is averaged together.
상기와 같이 본원발명 실시예 1-4는 기존 제조방법으로 제조된 비교예 1-4에 비해 전체선호도 및 식감이 현저히 우수하였음을 확인하였다.As described above, Examples 1-4 according to the present invention were found to have a significantly higher overall preference and texture than Comparative Example 1-4 prepared by the conventional manufacturing method.
이를 종합하면 본원발명에 따른 식물성 패티의 제조 방법은 기존 방법에 비해 제조 시간을 현저히 단축시킬 수 있으며, 맛과 식감도 기존 제조 방법으로 제조된 식물성 패티에 비해 현저히 우수하였음을 알 수 있었다.As a result, the method of the present invention for producing vegetable patties according to the present invention can remarkably shorten the production time and the taste and texture of the vegetable patty compared with the conventional method.
Claims (10)
농축대두단백질 7중량% 내지 18중량%;
식물성오일 8중량% 내지 13중량%;
분리대두단백 7중량% 내지 14중량%;
하이드록시프로필메틸셀룰로오스 0.2중량% 내지 1.0중량%; 및
두부 22중량% 내지 32중량%;을 포함하며, 상기 중량%는 식물성 패티의 전제 중량에 대한 중량%이며, 상기 식물성 패티는 조직대두단백질은 포함하지 않는 것을 특징으로 하는, 식물성 패티.
In vegetable patties,
7 to 18% by weight of concentrated soy protein;
8% to 13% by weight vegetable oil;
7% to 14% by weight of isolated soy protein;
0.2% to 1.0% by weight of hydroxypropyl methylcellulose; And
Wherein the vegetable patty comprises 22% to 32% by weight of tofu, wherein the% by weight is based on the total weight of the vegetable patty, and wherein the vegetable patty does not comprise the tissue soy protein.
농축대두단백질 10중량% 내지 15중량%;
식물성오일 9중량% 내지 12중량%;
분리대두단백 8중량% 내지 12중량%;
하이드록시프로필메틸셀룰로오스 0.4중량% 내지 0.7중량%; 및
두부 25중량% 내지 45중량%;을 포함하는, 식물성 패티.
The method according to claim 1,
10 to 15% by weight of concentrated soy protein;
From 9% to 12% by weight vegetable oil;
8% to 12% by weight of isolated soy protein;
0.4% to 0.7% by weight of hydroxypropylmethylcellulose; And
From 25% to 45% by weight of tofu.
상기 식물성 패티는 새송이 버섯, 양파 및 마늘 중 어느 하나이상의 기타첨가물을 더 포함하는, 식물성 패티.
The method of claim 3,
Wherein the vegetable patty further comprises one or more other additives selected from the group consisting of fresh mushroom, onion and garlic.
농축대두단백질을 포함하는 원료를 혼합하는 단계;
물을 이용하여 혼합된 원료를 반죽 후 침지 하는 단계;
상기 침지된 원료를 기름원료를 추가적으로 혼합 후 패티를 성형하는 단계;
상기 성형된 패티를 프리-프라잉(pre-frying)하는 단계; 및
프리-프라잉된 패티를 동결하는 단계;를 포함하며,
상기 혼합하는 단계의 원료는 농축대두단백질, 분리대두단백, 하이드록시프로필메틸셀룰로오스 및 두부를 포함하며, 상기 기름원료는 식물성 오일을 포함하며,
상기 식물성 패티는
농축대두단백질 7중량% 내지 18중량%;
식물성오일 8중량% 내지 13중량%;
분리대두단백 7중량% 내지 14중량%;
하이드록시프로필메틸셀룰로오스 0.2중량% 내지 1.0중량%; 및
두부 22중량% 내지 32중량%;을 포함하고, 상기 식물성 패티는 조직대두단백질을 포함하지 않는 것을 특징으로 하는, 식물성 패티의 제조방법.
A method for producing a vegetable patty,
Mixing a raw material containing a concentrated soybean protein;
Dipping and mixing the mixed raw materials using water;
Further comprising: mixing the raw material with the oil raw material to form a patty;
Pre-frying the molded patty; And
Freezing the pre-fried patty,
Wherein the raw material for the mixing step comprises concentrated soybean protein, isolated soybean protein, hydroxypropyl methylcellulose, and tofu, wherein the oil raw material comprises a vegetable oil,
The vegetable patty
7 to 18% by weight of concentrated soy protein;
8% to 13% by weight vegetable oil;
7% to 14% by weight of isolated soy protein;
0.2% to 1.0% by weight of hydroxypropyl methylcellulose; And
And 22% to 32% by weight of tofu, wherein the vegetable patty does not comprise tissue soy protein.
상기 침지 하는 단계는 30분 내지 1시간으로 침지하며,
상기 프리-프라잉하는 단계는 170~190℃의 온도에서 1 내지 3분 동안 프리-프라잉하는 것인, 식물성 패티의 제조방법.
6. The method of claim 5,
Wherein the dipping step is soaked for 30 minutes to 1 hour,
Wherein the pre-frying is pre-frying at a temperature of 170-190 < 0 > C for 1-3 minutes.
A food comprising a vegetable patty produced by the process according to any one of claims 5 to 6.
상기 식품은 햄버거인, 식품.
10. The method of claim 9,
Wherein said food is a hamburger.
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