A method of manufacturing plant-based seafood and plant-based seafood manufactured by the method thereof

Abstract

A method for producing plant-based seafood according to the present invention comprises: 1) a step of preparing a first mixed material, MC (methyl cellulose) curd; 2) a step of preparing a second mixed material, calcium hydroxide solution; and 3) a third mixed material. The method is characterized by comprising: a step of preparing a glucomannan paste; 4) a step of preparing a first mixture by mixing the MC curd and the glucomannan paste; 5) a step of preparing a second mixture by adding one or more additives to the first mixture, the additives consisting of 0.1 to 2.5 parts by weight of curd, 0 to 1.5 parts by weight of hydroxyphosphate starch, 0 to 1 part by weight of carrageenan, 0.1 to 1.5 parts by weight of isolated soy protein, 0.1 to 1.0 parts by weight of dietary fiber, and 0.4 to 1.5 parts by weight of gluten; and 6) a step of preparing a mixture of plant-based seafood by adding and mixing the calcium hydroxide solution to the second mixture. Additionally, the method is characterized by further comprising (6-1) preparing the plant-based seafood according to the color of the final product of the plant-based seafood, in addition to the plant-based seafood prepared by the above method. The effects according to the composition of the present invention include: i) the mixed material, which is the composition of the plant-based seafood of the present invention, uses konjac (glucomannan) with D-glucose and D-mannose as major components to create a texture and mouthfeel similar to actual seafood; ii) stability is enhanced by adding various optimal hydrocolloids and adding the mixed material; and iii) the present invention can produce plant-based seafood similar to actual seafood in terms of physical properties and mouthfeel by using one or more 100% plant-based materials, including not only plant-derived proteins but also fungal-based proteins and proteins produced through fermentation by microorganisms.

Description

Technology Field

[0001] The present invention relates to a method of manufacturing plant-based seafood and plant-based seafood manufactured by the method thereof. In the present invention, konjac is used as the main ingredient of the plant-based seafood of the present invention, and stability is enhanced by adding a hydrocolloid. The invention relates to plant-based seafood made to resemble actual seafood by using one or more 100% plant-based materials, including plant-derived proteins, fungal-based proteins, and proteins produced through fermentation by microorganisms, as well as a method of manufacturing the same. Background Technology

[0002] In general, among the foods consumed by humans, seafood is one of the most popular foods worldwide due to its high-quality nutrients and beneficial effects on health. Over the past 100 years, global consumption of seafood has been rapidly increasing as the population has grown and aquaculture technology has advanced. In other words, as consumption has risen due to rapid population growth and advanced aquaculture techniques, problems such as the extinction of certain marine species have arisen, leading to a decrease in marine biodiversity and the destruction of the seafood-related environment. Furthermore, certain types of seafood pose health risks to consumers, including food poisoning, allergies, and heavy metal contamination.

[0004] For this reason, plant-based meat substitute companies are increasingly developing plant-based seafood products to satisfy the taste of seafood and meet consumer demands. Consequently, there has been a recent trend of replacing animal (seafood) proteins with plant-based proteins. To replicate the unique texture of the animal (seafood), companies are identifying and mixing various starches and additive substitutes to develop plant-based meat substitutes that mimic the original taste, texture, appearance (shape), overall mouthfeel, and aroma. However, most plant-based meat substitute companies are still in the research stage, focusing on mimicking the shape, smell, and flavor of seafood rather than its inherent texture.

[0006] The konjac (glucomannan) used as a plant-based seafood material of the present invention is a polysaccharide with D-glucose and D-mannose as its main components, and is highly absorbent alkaline. It has the property of absorbing water to become sticky and coagulating when heated to form a translucent, rich gel. The konjac is a water-soluble dietary fiber that is digested slowly in the human body when consumed. When absorbed as a nutrient, it is low-calorie, making it good for dieting. It is a plant-based material that has good absorption in the human body and a high expansion rate, which allows one to feel full quickly.

[0008] The materials used as plant-based proteins consist of one or more of plant-derived proteins such as soybean protein, broad bean protein, pea protein, chickpea protein, mung bean protein, canola protein, lentil protein, and fungal protein, as well as fungal-based proteins and proteins produced through fermentation by microorganisms. In this case, the plant-based proteins used may be in the form of a concentrate or powder, but since they may be used in other forms, their specific form is not limited.

[0010] The hydrocolloids used as plant-based seafood materials in the present invention possess properties useful for improving the structural integrity of food. Hydrocolloids are typically high-molecular-weight hydrophilic polymers that form colloidal dispersions in water and are extracted from plants, animals, seaweed, microorganisms, etc., and generally include pectin, carrageenan, gelatin, alginic acid, agar, carboxymethyl guar gum, etc. Furthermore, the reason for using hydrocolloids in the plant-based seafood materials of the present invention is their ability to influence the viscosity and physical properties (texture) of the plant-based seafood. This is because changes in viscosity and physical properties of plant-based seafood products have a significant impact on the sensory characteristics of the product. By manufacturing plant-based seafood using such changes in viscosity and physical properties, it is possible to create a product that embodies the texture, taste, and aroma of the food. Additionally, the purpose is to reduce the risk of diseases such as food poisoning, allergies, and heavy metal contamination for consumers, and to enhance environmental protection and biodiversity. Prior art literature

[0011] Patent Document 1, Korean Patent Publication (Title of Invention: Meat and Seafood Analogue, Patent Publication No. 10-2024-0132281, Date of Publication 2024.09.04.) The problem to be solved

[0012] The main problem to be solved in this invention is that the mixed material, which is the composition of the plant-based seafood of this invention, is konjac (glucomannan) with D-glucose and D-mannose as the main components to create a texture and mouthfeel similar to actual seafood, and additionally, stability is increased by adding hydrocolloids, and one or more 100% plant-based materials such as plant-derived proteins, fungal-based proteins, and proteins produced through fermentation by microorganisms are used to manufacture plant-based seafood similar to the physical properties and mouthfeel of actual seafood.

[0014] Additionally, methylcellulose, a mixed material constituting the plant-based seafood of the present invention, is a gel that hardens at high temperatures and unhardens at low temperatures. Furthermore, curdran has the characteristic of hardening after heat of 65°C to 100°C is applied in an aqueous suspension state. Carrageenan exhibits the characteristic of forming a hard gel even at low temperatures of about 1°C to 10°C after heat treatment. Moreover, hydroxyphosphate starch exhibits the characteristic of imparting a firm texture overall. By selecting and combining these mixed materials constituting the plant-based seafood in an optimal composition and appropriately adjusting each manufacturing step and mixing amount, a plant-based seafood is produced that maintains a consistent shape, physical properties, and texture within the temperature range of the plant-based seafood of the present invention, which is the temperature at which food is generally consumed (1 to 100°C).

[0015] In the case of seafood that is similar to plant-based seafood in terms of form, physical properties, and texture, there is a technical problem in that it is very difficult to realize the inherent physical properties and texture of the seafood. In order to solve this technical problem, the prior art (Patent Document 1) has manufactured a plant-based meat substitute by mixing high-viscosity gel protein, polysaccharide potato or pea starch, guar gum, glucomannan, etc., with chelates such as phosphate salts.

[0017] In relation to the above technical problem, konjac (glucomannan), which is the material mainly used in the production of plant-based seafood in the present invention, has the disadvantages that i) the material's flowability (soft physical properties) is too strong before heat treatment, and ii) gelation proceeds strongly after heat treatment, making it difficult to mold into a desired shape. iii) In addition, there is a problem that the characteristic bouncy texture of konjac remains strongly after heat treatment, resulting in plant-based seafood with a konjac texture rather than a texture similar to seafood. iv) When producing the plant-based seafood of the present invention using hydrocolloid, which is an additionally added mixture, there is a problem that the texture also varies significantly depending on the temperature difference. means of solving the problem

[0018] As an embodiment presented as a means to solve the above technical problem, a method for manufacturing plant-based seafood according to the present invention comprises: 1) a step of manufacturing a first mixed material, MC curd;

[0019] 2) A step of preparing a second mixed material, a calcium hydroxide solution;

[0020] 3) A step of preparing a third mixed material, glucomannan paste;

[0021] 4) A step of preparing a primary mixture by mixing the MC curd of 1) above and the glucomannan paste of 3) above;

[0022] 5) a step of preparing a second mixture by adding and mixing one or more additives selected from curdran, hydroxyphosphate starch, carrageenan, isolated soy protein, dietary fiber, and gluten to the first mixture; and

[0023] 6) a step of preparing a mixture of plant-based seafood by adding and mixing a calcium hydroxide solution to the secondary mixture; and further comprising a step of adding and mixing a pigment during the preparation of the mixture of plant-based seafood by adding and mixing a calcium hydroxide solution to the secondary mixture in the preparation step 6); the present invention provides a method for preparing plant-based seafood.

[0025] Additionally, the above 1) step of preparing MC curd is characterized by mixing 1 part by weight of methylcellulose and 38 parts by weight of sunflower oil with 8 parts by weight of flavoring with 100 parts by weight of purified water at 1 to 10°C, mixing well, adding methylcellulose and stirring, and then adding prepared purified water and stirring to prepare MC curd (curd, coagulated material); furthermore, the above 2) step of preparing a calcium hydroxide solution is characterized by preparing a calcium hydroxide solution by mixing 2 to 4 parts by weight of calcium hydroxide powder with purified water at 1 to 10°C with 100 parts by weight of purified water and stirring. The present invention aims to provide a method for preparing plant-based seafood.

[0026] Furthermore, as another embodiment presented as a means to solve the above technical problem, the method for manufacturing plant-based seafood according to the present invention is characterized in that the step of 3) manufacturing glucomannan paste comprises mixing 4 to 7 parts by weight of glucomannan, 3 to 4 parts by weight of sorbitol, 0.1 to 3 parts by weight of salt, 0.1 to 3 parts by weight of sugar, 0.1 to 3 parts by weight of glycine, 0.1 to 3 parts by weight of Miwon, and 0 to 3 parts by weight of yeast extract with respect to 100 parts by weight of purified water to make a glucomannan mixture, then adding it to purified water at 20℃ to 60℃, mixing, and stirring for 10 to 20 minutes to manufacture the glucomannan paste; additionally, the MC curd manufactured in step 1) and the glucomannan paste manufactured in step 3) are mixed to prepare a primary mixture, wherein the mixing ratio of the MC curd and the glucomannan paste is The present invention aims to provide a method for producing plant-based seafood characterized by mixing in a weight ratio of 1:6 to 25, respectively.

[0028] In another embodiment of the present invention, a method for producing plant-based seafood and plant-based seafood produced using this method is provided, characterized by adding and mixing one or more additives from 0.1 to 2.5 parts by weight of curd, 0 to 1.5 parts by weight of hydroxyphosphate starch, 0 to 1 part by weight of carrageenan, 0.1 to 1.5 parts by weight of isolated soy protein, 0.1 to 1.0 parts by weight of dietary fiber, and 0.4 to 1.5 parts by weight of gluten to the primary mixture obtained in step 4), thereby producing a secondary mixture, and further comprising the step of adding and mixing a calcium hydroxide solution obtained in step 2) to the secondary mixture produced in step 5), and mixing the calcium hydroxide solution in an amount of 1 to 20 parts by weight relative to the total weight of the secondary mixture, and mixing with a mixer for about 10 to 15 minutes.

[0030] In another embodiment of the present invention, a plant-based seafood product is provided, wherein the plant-based seafood is prepared by adding a pigment according to the color of the plant-based seafood product to the plant-based seafood and the plant-based seafood prepared by the method is molded into a desired shape at room temperature (1℃~35℃) and then cooled to a temperature of -25℃ to -35℃. The plant-based seafood is prepared by placing the plant-based seafood prepared by the method into a product molding machine, molding it, and then cooling it, so that the plant-based seafood product is one of a plant-based shrimp product, a plant-based scallop product, and a plant-based squid product. Effects of the invention

[0031] The effects according to the composition of the present invention include: i) the mixed material, which is the composition of the plant-based seafood of the present invention, uses konjac (glucomannan) with D-glucose and D-mannose as major components to create a texture and mouthfeel similar to actual seafood; ii) stability is enhanced by adding various optimal hydrocolloids and adding the mixed material; and iii) the present invention can produce plant-based seafood similar to actual seafood in terms of physical properties and mouthfeel by using one or more 100% plant-based materials, including not only plant-derived proteins but also fungal-based proteins and proteins produced through fermentation by microorganisms.

[0032] In addition, the remarkable and heterogeneous effects of the present invention can be confirmed in that when the mixed materials constituting the plant-based seafood of the present invention (selecting one or more of methylcellulose, curdran, carrageenan, and hydroxyphosphate starch) are selected and combined in an optimal composition, and then each manufacturing step and mixing amount are appropriately adjusted, plant-based seafood can be produced that maintains a consistent shape, physical properties, and texture within the temperature range (1 to 100°C) at which food is generally consumed. Brief explanation of the drawing

[0033] FIG. 1 is a flowchart illustrating the manufacturing steps of each of the plant-based seafood and products thereof according to the present invention, and FIG. 2 shows (left) the plant-based shrimp of the present invention (Example 1) and (right) shrimp (comparison), and FIG. 3 shows (left) the vegetable scallop of the present invention (Example 2) and (right) a scallop (comparison). Figure 4 shows (left) the plant-based squid of the present invention (Example 3) and (right) a squid (comparison). Specific details for implementing the invention

[0034] The present invention relates to a method for manufacturing plant-based seafood made of plant-based materials distinct from seafood, and to plant-based seafood manufactured by the same.

[0036] Hereinafter, the method for manufacturing plant-based seafood according to the present invention will be described in detail step by step as follows.

[0037] A method for producing plant-based seafood according to the present invention comprises: 1) a step of preparing a first mixed material, MC (methyl cellulose) curd; 2) a step of preparing a second mixed material, calcium hydroxide solution; and 3) a third mixed material. A manufacturing method comprising: a step of manufacturing a glucomannan paste; 4) a step of manufacturing a first mixture by mixing the MC curd and the glucomannan paste; 5) a step of manufacturing a second mixture by adding one or more additives to the first mixture, the additives comprising 0.1 to 2.5 parts by weight of curd, 0 to 1.5 parts by weight of hydroxyphosphate starch, 0 to 1 part by weight of carrageenan, 0.1 to 1.5 parts by weight of isolated soy protein, 0.1 to 1.0 parts by weight of dietary fiber, and 0.4 to 1.5 parts by weight of gluten; and 6) a step of manufacturing a mixture of plant-based seafood by adding and mixing the calcium hydroxide solution to the second mixture; is described in more detail as follows.

[0039] A method for producing plant-based seafood according to the present invention,

[0040] 1) Step of manufacturing the first mixed material, MC curd (S01);

[0041] In the step of manufacturing the first mixed material, MC curd (methylcellulose, abbreviated as MC), 1) first, water at 1 to 10°C is prepared, and for every 100 parts by weight of the prepared water, 1 part by weight of methylcellulose, 4 to 40 parts by weight of sunflower oil, and 2 to 15 parts by weight of flavoring are prepared. If the content of the sunflower oil in the 4 to 40 parts by weight is less than 4 parts by weight, the curd does not bind, and if the content exceeds 40 parts by weight, the curd becomes too hard and is not suitable for use in the product. If the amount of flavoring added in the 2 to 15 parts by weight is less than 2 parts by weight, the desired vegetable seafood scent is not produced, and if the content exceeds 15 parts by weight, the scent becomes too strong and the sensory characteristics deteriorate. The flavoring may be used by changing the scent component (paprika scent, cherry scent, lavender scent, rosemary scent, etc.) according to the type of vegetable seafood scent to be manufactured. At this time, if the temperature of the purified water rises, the curd does not bind well, so it is desirable to keep the temperature of the purified water at 10°C or lower. At temperatures below 0°C, the purified water freezes, causing a problem where it is difficult for the curd to bind. Therefore, a temperature of about 5 to 10°C, where the curd binds relatively easily, is desirable. Then, 2) the fragrance and methylcellulose are thoroughly mixed and stirred in sunflower oil. After that, the prepared purified water at 1 to 10°C is added and stirred to complete the MC curd.

[0043] 2) Step of preparing the second mixed material, calcium hydroxide solution (S02);

[0044] In the step of preparing the second mixed material, the calcium hydroxide [Ca(OH)2] solution, purified water at a temperature of 1 to 10°C or lower is prepared, and 2 to 4 parts by weight of calcium hydroxide powder are mixed with 100 parts by weight of the purified water. Since the calcium hydroxide has high solubility in cold water, it is preferable to dissolve it at a temperature of 1 to 10°C. Calcium hydroxide is added to the purified water at a temperature of 1 to 10°C or lower and stirred to mix well, thereby preparing the calcium hydroxide solution.

[0046] 3) Third mixed material. Step of manufacturing glucomannan paste (S03);

[0047] The third mixed material above. In the step of preparing a glucomannan paste, first, water at 20 to 60°C is prepared, and 4 to 7 parts by weight of glucomannan, 3 to 4 parts by weight of sorbitol, 0.1 to 3 parts by weight of salt, 0.1 to 3 parts by weight of sugar, 0.1 to 3 parts by weight of glycine, 0.1 to 3 parts by weight of Miwon, and 0 to 3 parts by weight of yeast extract are thoroughly mixed and stirred with respect to 100 parts by weight of the water. That is, a glucomannan mixture is made by mixing the above-mentioned glucomannan, sorbitol, salt, sugar, glycine (H2NCH2COOH, abbreviated as Gly), MSG (monosodium L-glutamate), and yeast extract, and then the mixture is added to purified water at 20 to 60°C and stirred for 10 to 20 minutes to ensure good mixing, thereby completing the glucomannan paste.

[0049] When the above glucomannan is added to purified water, it has the disadvantage of not dispersing well due to hydrophobic interactions. Therefore, it is desirable to add sorbitol, salt, sugar, glycine, Miwon, and yeast extract, which are water-soluble and have rough-surfaced particles, together to prevent the glucomannan from clumping and to ensure good dispersion.

[0051] 4) Step of preparing the primary mixture (S04) ;

[0052] The step involves preparing a primary mixture by mixing the MC curd prepared in step 1) above and the glucomannan paste obtained in step 3) above. It is preferable to mix the MC curd and the glucomannan paste in a weight ratio of 1:6 to 25, respectively, in terms of taste, texture, and mouthfeel. If the weight-to-mixing ratio of the glucomannan paste is lower than 6, the MC curd content becomes too high, causing the final product to collapse. If the weight-to-mixing ratio of the glucomannan paste is higher than 25, the glucomannan content becomes too high, preventing the product from being molded into the desired shape.

[0054] 5) Step of preparing the secondary mixture (S05) ;

[0055] The step of preparing the above secondary mixture is to prepare the mixture by adding and mixing one or more additives, consisting of 0.1 to 2.5 parts by weight of curd, 0 to 1.5 parts by weight of hydroxyphosphate starch, 0 to 1 part by weight of carrageenan, 0.1 to 1.5 parts by weight of isolated soy protein, 0.1 to 1.0 parts by weight of dietary fiber, and 0.4 to 1.5 parts by weight of gluten, to the primary mixture obtained in step 4). The reason for adding one or more of the above additives is to i) increase the stability of plant-based seafood and ii) improve the physical properties and nutritional components (protein content, dietary fiber) of the food.

[0057] iii) Additionally, if the content of curdran (0.1 to 2.5 parts by weight) is too low, a hard gel is not formed at 1 to 30°C or lower after heat treatment. Furthermore, if the content of curdran is high, the plant-based seafood product becomes too hard, which causes a problem of reduced sensory characteristics.

[0059] iv) Also, if a large amount of hydrocolloid is added, the gelation of the konjac does not occur. To compensate for this, carrageenan and hydroxyphosphate starch are added. If the amount of carrageenan (0 to 1 part by weight) and hydroxyphosphate starch (0 to 1.5 parts by weight) added is too small, the gelation of the konjac is reduced and molding does not occur, and if the content is too high, the gelation is strengthened and the hardness becomes too high, causing the plant-based seafood product to become too hard and resulting in a problem of reduced sensory characteristics.

[0060] v) Isolated soy protein (0.1 to 1.5 parts by weight) is added to improve the nutritional content of the product, and the maximum amount that does not compromise the product's properties is added during manufacturing.

[0061] vi) Dietary fiber (0.1 to 1.0 parts by weight) is an additive used to control nutritional content and transparency. If the dietary fiber content is low, the product appears transparent, and if the dietary fiber content is high, the specific gravity of the plant-based seafood becomes too low, resulting in reduced processing suitability (molding, processing into a product). The content is adjusted to suit the characteristics of the plant-based product.

[0062] vii) Gluten (0.4 to 1.5 parts by weight) provides texture to plant-based seafood. If the content is too low, the final product has a texture that is too konjac-like, resulting in poor texture. If the gluten content is too high, the characteristic color of gluten becomes too dark, causing the color of the plant-based seafood to become too dark and reducing sensory properties.

[0064] 6) Step of manufacturing plant-based seafood of the present invention (S06);

[0065] The steps for manufacturing the plant-based seafood of the present invention include adding and mixing the calcium hydroxide solution obtained in step 2) to the secondary mixture obtained in step 5) to produce the final plant-based seafood.

[0067] The above basic solution, calcium hydroxide [Ca(OH)2] solution, is mixed with glucomannan to form a gel, and it is preferable to mix it in an amount of 1 to 20 parts by weight relative to the total weight of the secondary mixture. If the amount of calcium hydroxide [Ca(OH)2] solution is lower than 1 part by weight, gelation does not occur, and if it is higher than 20 parts by weight, the characteristic bitter taste of calcium hydroxide is too strong, making it sensorially undesirable. This mixing process is performed by placing the mixture in a mixer and mixing for about 10 to 15 minutes.

[0069] 6-1) Additional preparation step of the plant-based seafood pigment of the present invention (S06-1);

[0070] In the manufacturing step of adding a pigment to the plant-based seafood of the present invention, a heat-resistant pigment among non-animal natural pigments can be used depending on the color of the final plant-based seafood product (shrimp, scallops, squid, etc.) (Step 6-1). The pigment may be annatto pigment, turmeric pigment, gardenia yellow pigment, β-carotene, carrot pigment, paprika pigment, berry pigment, grape skin pigment, grape juice pigment, corn pigment, red yeast rice pigment, cacao pigment, sorghum pigment, gardenia blue pigment, gardenia green pigment, chlorophyll, etc., and is manufactured using a color that matches the color of the plant-based seafood to be manufactured.

[0072] 7) Manufacturing step of the plant-based seafood product of the present invention (S07);

[0073] In the final product manufacturing step of the plant-based seafood according to the present invention, the plant-based seafood (final) product is molded at room temperature (1℃~35℃) into the desired shape or form of the (final) product, and then cooled to a temperature of -25℃ to -35℃ to prevent spoilage during distribution, thereby manufacturing the (final) product of the plant-based seafood according to the present invention.

[0075] [ Example 1 ]

[0076] 1) 1 part by weight of methylcellulose, 38 parts by weight of sunflower oil, and 8 parts by weight of shrimp flavor are added to purified water at 5°C and stirred to make MC curd. 2) 3 parts by weight of calcium hydroxide are added to purified water at 5°C to make a calcium hydroxide solution. 3) 6.7 parts by weight of glucomannan, 3.6 parts by weight of sorbitol, 0.2 parts by weight of sugar, 0.3 parts by weight of salt, 0.4 parts by weight of glycine, and 0.2 parts by weight of Miwon are added to purified water at 25°C and stirred for 20 minutes to make a glucomannan paste. 4) The MC curd prepared in step 1) above and the glucomannan paste are mixed to prepare a first mixture. At this time, the mixing ratio (by weight) is set to 1:25 for each. 5) To the first mixture obtained at this time, 0.1 parts by weight of curd, 0.1 parts by weight of isolated soy protein, 0.4 parts by weight of dietary fiber, and 0.4 parts by weight of gluten were added and mixed, 6) then 9.9 parts by weight of calcium hydroxide solution were added and mixed for 10 minutes. 6-1) then 0.07 parts by weight of paprika pigment were added and mixed, 7) the mixture was placed in a product molding machine to mold it, and then cooled to obtain a final plant-based seafood product, namely a plant-based shrimp product. Afterward, a sample of the shrimp product was collected and subjected to physical property and sensory evaluation.

[0078] [ Example 2 ]

[0079] 1) 1 part by weight of methylcellulose, 38 parts by weight of sunflower oil, and 8 parts by weight of scallop flavor are added to purified water at 5°C and stirred to make MC curd. 2) 3 parts by weight of calcium hydroxide are added to purified water at 5°C to make a calcium hydroxide solution. 3) 6.7 parts by weight of glucomannan, 3.6 parts by weight of sorbitol, 0.2 parts by weight of sugar, 0.3 parts by weight of glycine, 0.3 parts by weight of salt, 0.2 parts by weight of Miwon, and 0.2 parts by weight of yeast extract are added to purified water at 25°C and stirred for 20 minutes to make a glucomannan paste. 4) The prepared MC curd and glucomannan paste are mixed to prepare a first mixture. At this time, the mixing ratio (by weight) is set to 1:25. 5) To the first mixture obtained at this time, 0.38 parts by weight of curd, 0.24 parts by weight of hydroxyphosphate starch, 0.12 parts by weight of carrageenan, 0.19 parts by weight of isolated soy protein, 0.15 parts by weight of dietary fiber, and 0.4 parts by weight of gluten were added and mixed, 6) then 9.8 parts by weight of calcium hydroxide solution were added and mixed for 10 minutes. 7) Afterward, the mixture was placed in a product molding machine to mold it and then cooled to obtain the final plant-based seafood product, namely plant-based scallops. Subsequently, samples were collected and physical properties and sensory evaluations were conducted.

[0081] [ Example 3 ]

[0082] 1) 1 part by weight of methylcellulose, 38 parts by weight of sunflower oil, and 8 parts by weight of squid flavor are added to purified water at 5°C and stirred to make MC curd. 2) 2.2 parts by weight of calcium hydroxide are added to purified water at 5°C to make a calcium hydroxide solution. 3) 5.7 parts by weight of glucomannan, 3.1 parts by weight of sorbitol, 0.7 parts by weight of sugar, 0.1 parts by weight of glycine, 0.7 parts by weight of salt, 0.1 parts by weight of Miwon, and 0.1 parts by weight of yeast extract are added to purified water at 25°C and stirred for 20 minutes to make a glucomannan paste. 4) The prepared MC curd and glucomannan paste are mixed to prepare a first mixture. At this time, the mixing ratio (by weight) is set to 1:8.2. 5) To the mixture obtained at this time, 2.1 parts by weight of curd, 1.3 parts by weight of hydroxyphosphate starch, 0.7 parts by weight of carrageenan, 1.1 parts by weight of isolated soy protein, 0.9 parts by weight of dietary fiber, and 1.2 parts by weight of gluten were added and mixed, 6) then 9.7 parts by weight of calcium hydroxide solution were added and mixed for 10 minutes. 7) Afterward, the mixture was placed in a molding machine to mold it and then cooled to obtain the final plant-based seafood product, namely plant-based squid. Subsequently, samples were collected and physical properties and sensory evaluations were conducted.

[0084] [ Test Example 1 ]

[0085] TPA testing was performed on the final plant-based seafood products and actual seafood products produced in Examples 1 to 3, and the results are shown in Table 1. The testing method of the present invention was measured using a TXA™ Multi-axis Micro-Texture Analyzer, and the method involved testing by compressing a 1-inch flat cylinder probe by 30% twice at a speed of 1 mm / sec.

[0086] Hardness Cohesiveness Springiness Gumminess Chewiness shrimp 842.24 0.84 0.9 706.4 653.3 Plant-based shrimp 970.89 0.9 1.0 871.5 879.7 Similarity 98 90 57 92 52 scallops 450.1 0.93 0.79 418.8 332.1 Vegetable scallops 412.6 0.92 1.01 378.3 383.3 Similarity 92 99 78 90 87 calamari 426.3 0.83 0.91 355.4 322.4 plant-based squid 418.4 0.92 1.6 386.6 618.6 Similarity 87 93 91 81 74

[0088] The scores above are rounded to the second decimal place.

[0090] As a result of the TPA analysis of the plant-based seafood according to the present invention, it was confirmed that the plant-based shrimp was 77.8% similar to actual seafood, the plant-based scallops were 89.2% similar to plant-based squid, and the plant-based squid was 85.2% similar to plant-based seafood.

[0092] [ Test Example 2 ]

[0093] Sensory evaluation was conducted on the final plant-based seafood products prepared in Examples 1 to 3, and the results are shown in Table 2. A total of 30 participants were involved in the evaluation, and the evaluation criteria included odor, taste, texture, and overall acceptability. Each characteristic was evaluated using a 5-point hedonic scale, where 1 point was "very disliked" and 5 points was "very likeable."

[0094] Odor Taste Texture Overall acceptability shrimp 4.55 ± 0.57a 4.61 ± 0.76a 4.61 ± 0.76a 4.74 ± 0.58a Plant-based shrimp 3.87 ± 0.85b 3.61 ± 1.02b 3.48 ± 1.03b 3.65 ± 1.05b scallops 4.19 ± 1.08a 3.97 ± 0.98a 4.35 ± 0.95a 4.13 ± 0.92a Vegetable scallops 3.67 ± 0.98a 2.84 ± 1.00b 3.23 ± 1.31b 2.97 ± 1.02b calamari 3.39 ± 1.17a 3.10 ± 1.19a 3.84 ± 1.00a 3.26 ± 1.18a plant-based squid 3.65 ± 1.17a 2.58 ± 1.20a 2.65 ± 1.11b 2.77 ± 1.06a 1) mean a significant difference across the samples at p<0.05, respectively.ab)Each values ​​with different superscript within a same column is significantly different(p<0.05)

[0096] In Table 2 above, the sensory results of plant-based seafood were compared with actual seafood. In conclusion, processed seafood substitute products received lower ratings than regular seafood in terms of taste and texture, but received an overall preference rating of 2.77-3.65. In particular, processed squid substitute products did not show a significant difference from actual squid products, indicating a similar level of preference.

[0098] [ Test Example 3 ]

[0099] Using Example 3, the hardness of the final seafood according to temperature was measured. The sample was heated by placing it in boiling water at 100°C for 3 minutes, then removed and the hardness was measured in the range of 20°C to 60°C. The measurement method of the present invention was carried out in the same manner as in Test Example 1, and the results are shown in Table 3.

[0100] 20℃ 30℃ 40℃ 50℃ 60℃ hardness 415.2 420.2 426.8 448.8 482.0

[0102] The results of the hardness measurement according to temperature regarding the present invention showed a hardness of 482.0 at the highest temperature of 60℃ and 415.2 at the lowest temperature of 20℃. It was confirmed that as the temperature decreased from 60℃ to 20℃, a slight decrease in hardness of about 14% occurred.

[0104] The results of analyzing the plant-based seafood product according to the present invention in comparison with general seafood demonstrated the potential for plant-based seafood to be utilized as a competitive alternative processed seafood product.

Claims

Claim 1 A method for manufacturing plant-based seafood comprising: 1) a step of manufacturing a first mixed material, MC curd; 2) a step of manufacturing a second mixed material, calcium hydroxide solution; 3) a step of manufacturing a third mixed material, glucomannan paste; 4) a step of manufacturing a first mixture by mixing the MC curd of 1) and the glucomannan paste of 3); 5) a step of manufacturing a second mixture by adding and mixing one or more additives selected from curd, hydroxyphosphate distarch, carrageenan, isolated soy protein, dietary fiber, and gluten to the first mixture; and 6) a step of manufacturing a mixture of plant-based seafood by adding and mixing a calcium hydroxide solution to the second mixture. Claim 2 A method for manufacturing plant-based seafood according to claim 1, further comprising the step of adding and mixing a calcium hydroxide solution to the secondary mixture in the manufacturing step 6) and adding and mixing a pigment during the preparation of the mixture of plant-based seafood. Claim 3 A method for producing plant-based seafood according to claim 1 or 2, wherein the step of 1) producing MC curd is characterized by mixing 1 part by weight of methylcellulose and 8 parts by weight of flavoring with 38 parts by weight of sunflower oil with 100 parts by weight of water at 1 to 10°C, mixing well, adding methylcellulose and stirring, and then adding prepared water and stirring to produce MC curd (curd, coagulated material). Claim 4 A method for producing plant-based seafood according to claim 1 or 2, wherein the step of 2) preparing a calcium hydroxide solution is characterized by preparing a calcium hydroxide solution by mixing 2 to 4 parts by weight of calcium hydroxide powder with water at 1 to 10°C and stirring, based on 100 parts by weight of total water. Claim 5 A method for producing plant-based seafood according to claim 1 or 2, wherein the step of 3) preparing a glucomannan paste is characterized by mixing 4 to 7 parts by weight of glucomannan, 3 to 4 parts by weight of sorbitol, 0.1 to 3 parts by weight of salt, 0.1 to 3 parts by weight of sugar, 0.1 to 3 parts by weight of glycine, 0.1 to 3 parts by weight of Miwon, and 0 to 3 parts by weight of yeast extract with respect to 100 parts by weight of purified water to make a glucomannan mixture, then adding it to purified water at 20℃ to 60℃, mixing, and stirring for 10 to 20 minutes to prepare the glucomannan paste. Claim 6 A method for producing plant-based seafood according to claim 1 or 2, characterized in that the MC curd produced in step 1) and the glucomannan paste produced in step 3) are mixed to produce a primary mixture, wherein the mixing ratio of the MC curd and the glucomannan paste is 1:6 to 25 by weight. Claim 7 A method for producing plant-based seafood according to claim 1 or 2, characterized by adding and mixing one or more additives, comprising 0.1 to 2.5 parts by weight of curd, 0 to 1.5 parts by weight of hydroxyphosphate starch, 0 to 1 part by weight of carrageenan, 0.1 to 1.5 parts by weight of isolated soy protein, 0.1 to 1.0 parts by weight of dietary fiber, and 0.4 to 1.5 parts by weight of gluten, to the primary mixture obtained in step 4) to produce a secondary mixture. Claim 8 A method for producing plant-based seafood according to claim 1 or 2, wherein the calcium hydroxide solution obtained in step 2) is added to and mixed with the secondary mixture prepared in step 5), and the plant-based seafood is produced by mixing 1 to 20 parts by weight of the calcium hydroxide solution relative to the total weight of the secondary mixture and then mixing with a mixer for about 10 to 15 minutes. Claim 9 Plant-based seafood produced by the method of either claim 1 or claim 2 above. Claim 10 In claim 9, plant-based seafood prepared by adding a coloring agent to the above plant-based seafood according to the color of the plant-based seafood product. Claim 11 A plant-based seafood product manufactured by the method of claim 9, molding the final product into a desired shape and form at room temperature (1℃~35℃), and then cooling it to a temperature of -25℃ to -35℃. Claim 12 A plant-based seafood product manufactured by the method of claim 10, molding the final product into a desired shape at room temperature (1℃~35℃) and then cooling it to a temperature of -25℃ to -35℃. Claim 13 A plant-based seafood product characterized by being one of a plant-based shrimp product, a plant-based scallop product, and a plant-based squid product, wherein the plant-based seafood product is formed by placing the plant-based seafood product manufactured according to the composition of claim 1 or 2 into a product molding machine and then cooling it.

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