Plant-Based Meat Analog Comprising Balloon Flower Root, Method for Producing the Same, and Method for Preparing Vegan Porridge Using the Same

Abstract

The present invention relates to plant-based alternative meat comprising balloon flower root, a method for manufacturing the same, and a method for manufacturing vegan porridge using the same. The plant-based alternative meat according to the present invention comprises a solid composition comprising 50% by weight of isolated soy protein, 40% by weight of wheat gluten, and 10% by weight of starch based on 100% by weight of total solids on a dry matter basis excluding moisture, a raw material derived from balloon flower root or balloon flower root in an amount of 3 to 15% by weight relative to the solid composition, and moisture in an amount of 20 to 80% by weight relative to the total composition, and is characterized by forming a fibrous structure in which proteins are aligned by extrusion molding and a cooling die. Furthermore, the method for manufacturing the plant-based alternative meat comprises a raw material mixing step (S100), a powder blending step derived from balloon flower root (S110), a moisture control step (S120), an extrusion molding step (S130), a cooling fiber formation step (S140), and an alternative meat recovery step (S150), wherein the above The extrusion molding step (S130) is performed under conditions of a barrel temperature of 100 to 200°C and a screw rotation speed of 100 to 500 rpm. In addition, the present invention includes a method for manufacturing vegan porridge using plant-based meat substitute containing balloon flower root, comprising a grain pretreatment step (S200), a vegetable heating step (S210), a mixed cooking step (S220), a meat substitute input heating step (S230), and a finishing cooking step (S240). The meat substitute input heating step (S230) is performed after the mixed cooking step to suppress the breakdown of the fibrous structure of the plant-based meat substitute while maintaining the flavor. According to the present invention, the antioxidant activity of the plant-based meat substitute is enhanced by the balloon flower root-derived component, and a meat-like texture is realized by the fibrous structure formed through the extrusion process. Vegan porridge using this has the effect of exhibiting superior flavor and palatability compared to conventional animal-based porridge.

Description

Technology Field

[0001] The present invention relates to the field of plant-based protein food and alternative meat manufacturing technology, and more specifically, to a technology for manufacturing plant-based alternative meat having a fibrous tissue structure by extruding a plant-based protein composition containing raw materials derived from balloon flower root, and a technology for manufacturing vegan porridge using said plant-based alternative meat.

[0002] In particular, the present invention relates to providing a plant-based meat substitute with improved antioxidant activity, texture, and palatability by effectively imparting the functionality of balloon flower root powder into a plant-based protein matrix based on a high-moisture extrusion molding process, and to realizing a high-value-added vegan food utilizing the same. Background Technology

[0003] Meat consumption is continuously increasing in modern society, leading to simultaneous environmental, ethical, and resource-related issues. The United Nations Food and Agriculture Organization (FAO) points out problems such as increased greenhouse gas emissions, reduced land-use efficiency, and increased water consumption resulting from rising meat consumption; as a solution, plant-based protein alternative meats are garnering attention.

[0004] Plant-based meat substitutes are generally manufactured through an extrusion process, which is classified into low-moisture and high-moisture extrusion depending on moisture content and whether a cooling die is used. Low-moisture extrusion forms an expanded structure resulting in a sponge-like texture, whereas high-moisture extrusion utilizes a cooling die to form a dense, fibrous structure with aligned proteins, offering the advantage of achieving a texture similar to real meat.

[0005] However, while conventional plant-based meat substitute technology focuses on protein structure formation, there is a lack of technology that prevents texture degradation while simultaneously imparting functional components. In particular, when dietary fiber or functional plant components are added, there is a problem where the formation of protein networks is hindered, leading to a decline in texture.

[0006] Meanwhile, although balloon flower root is known as a functional material containing saponins with antioxidant and health-promoting effects, technology to simultaneously improve functionality and physical properties by applying it to high-moisture extruded meat substitutes has not been sufficiently developed. Prior art literature

[0007] Korean Registered Patent No. 10-2279246, "Method for manufacturing alternative minced meat containing dietary fiber and alternative minced meat containing dietary fiber manufactured thereby" The problem to be solved

[0008] The present invention was developed to solve the aforementioned problems, and its main purpose is to manufacture a plant-based meat substitute with enhanced antioxidant functionality while maintaining a fibrous tissue structure through a high-moisture extrusion molding process by applying a raw material derived from balloon flower root to a plant-based protein composition.

[0009] In addition, another objective of the present invention is to provide a composition range that simultaneously satisfies texture and functionality by optimizing changes in physical properties and functionality according to changes in the content of balloon flower root powder.

[0010] Furthermore, the present invention has an additional objective of expanding the scope of utilization of plant-based foods by manufacturing vegan porridge that can replace existing chicken porridge using the above-mentioned plant-based meat substitute. means of solving the problem

[0011] The plant-based alternative meat containing balloon flower root according to the present invention comprises a plant-based protein composition comprising a solid composition containing isolated soy protein, wheat gluten, and starch on a dry matter basis excluding moisture, and moisture added to said solid composition, wherein the solid composition is composed of 50% by weight of isolated soy protein, 40% by weight of wheat gluten, and 10% by weight of starch based on 100% by weight of total solid content, and a raw material derived from balloon flower root or said balloon flower root is included in an amount of 3 to 15% by weight relative to said solid composition, and said moisture is included in a range of 20 to 80% by weight based on the total composition mixed with said solid composition.

[0012] It is characterized by proteins being aligned to form a fibrous structure by extrusion molding and cooling die.

[0013] In addition, according to the present invention, the moisture is characterized by being included in an amount of about 65% by weight based on the total composition.

[0014] In addition, according to the present invention, the raw material derived from the balloon flower or the balloon flower root is characterized by being included in powder form.

[0015] In addition, a method for manufacturing plant-based alternative meat containing balloon flower root according to the present invention comprises: a raw material mixing step (S100) of preparing a solid composition comprising 50% by weight of isolated soy protein, 40% by weight of wheat gluten, and 10% by weight of starch based on dry matter excluding moisture; a balloon flower root-derived powder mixing step (S110) of mixing 3 to 15% by weight of a balloon flower root-derived raw material relative to the solid composition prepared in the raw material mixing step (S100); a moisture control step (S120) of adding moisture to the solid composition mixed with the balloon flower root-derived raw material through the balloon flower root-derived powder mixing step (S110) to adjust the moisture content based on the total composition to 20 to 80% by weight; and an extrusion molding step (S130) of feeding the composition with the adjusted moisture content through the moisture control step (S120) into an extrusion molding machine to apply heating and shear force. The method is characterized by including: a cooling fiber forming step (S140) in which the composition extruded by the above extrusion molding step (S130) is cooled through a cooling die to form a fibrous structure in which proteins are aligned; and an alternative meat recovery step (S150) in which the extruded product having a fibrous structure formed through the above cooling fiber forming step (S140) is recovered.

[0016] In addition, according to the present invention, the moisture content in the moisture control step (S120) is controlled to about 65% by weight based on the total composition.

[0017] In addition, according to the present invention, the extrusion molding step (S130) is characterized by being performed under barrel temperature conditions of 100 to 200℃.

[0018] In addition, according to the present invention, the extrusion molding step (S130) is characterized by being performed under conditions of a screw rotation speed of 100 to 500 rpm.

[0019] In addition, the method for preparing vegan porridge using plant-based meat substitute containing balloon flower root according to the present invention is characterized by comprising: a grain pretreatment step (S200) for soaking grains; a vegetable heating step (S210) for heating vegetables; a mixed cooking step (S220) for mixing and cooking the grains and vegetables; a meat substitute input heating step (S230) for adding and heating the plant-based meat substitute containing balloon flower root; and a finishing cooking step (S240) for performing finishing heating.

[0020] In addition, according to the present invention, the grain pretreatment step (S200) is characterized by soaking white rice for 30 minutes and soaking mung beans for 24 hours.

[0021] In addition, according to the present invention, the vegetable heating step (S210) is characterized by heating at 110 to 140°C for 5 to 7 minutes using edible oil.

[0022] In addition, according to the present invention, the mixing cooking step (S220) is characterized by adding water, Vegistock and vegan broth and heating at 90°C to 100°C.

[0023] In addition, according to the present invention, the substitute meat input heating step (S230) is characterized by inputting plant-based substitute meat and heating it at 90°C to 100°C for 10 to 15 minutes. Effects of the invention

[0024] According to the present invention, the antioxidant activity of plant-based meat substitutes can be significantly increased by adding balloon flower root powder. In particular, it was confirmed that DPPH and ABTS radical scavenging activity increased in a concentration-dependent manner with increasing balloon flower root powder content.

[0025] In addition, when balloon flower root powder is added at a level of about 3%, the fibrous tissue structure is formed most excellently, and the effect of improving texture, cohesiveness, and chewiness is observed.

[0026] Furthermore, the unique flavor of balloon flower root improves the off-flavor of plant-based proteins and enhances palatability by imparting a color and texture similar to actual meat.

[0027] In addition, vegan porridge prepared using the above-mentioned alternative meat has the effect of showing superior evaluation in taste, aroma, texture, and overall palatability compared to regular chicken porridge. Brief explanation of the drawing

[0028] FIG. 1 is a drawing showing the overall structure of a high-moisture extrusion molding machine used in the present invention, illustrating the configuration of an extrusion molding device including a raw material input section, a water injection section, a twin screw rotating in the same direction, and a cooling die. Figure 2 is a diagram showing the cross-sectional area and fibrous structure changes of high-moisture plant-based alternative meat according to balloon flower root powder content (BFRP content), comparing the differences in tissue shape at concentrations of 0%, 3%, 6%, 9%, 12%, and 15%. Figure 3 is a process flow diagram showing the step-by-step process of manufacturing vegan porridge using balloon flower plant-based meat substitute according to the present invention. Figure 4 shows the final comparison table of sensory evaluation between a commercially available product and a vegan product according to the present invention. Specific details for implementing the invention

[0029] The present invention relates to a plant-based meat substitute containing balloon flower root, a method for manufacturing the same, and a method for manufacturing vegan porridge using the same. More specifically, the invention relates to a technology for manufacturing a plant-based meat substitute having a fibrous structure by including a raw material derived from balloon flower root or balloon flower root in a plant-based protein composition and extruding the same, and a technology for manufacturing vegan porridge using the plant-based meat substitute containing balloon flower root.

[0030] The present invention aims to improve the antioxidant activity and texture of plant-based meat substitutes by utilizing raw materials derived from balloon flower or balloon flower roots, and further to improve the flavor, texture, and overall palatability of vegan porridge using the same.

[0031] The main raw materials used in the present invention are isolated soy protein (ISP), wheat gluten (WG), corn starch (CS), and balloon flower root powder (BFRP).

[0032] The basic blending materials are composed of 50% by weight of isolated soy protein, 40% by weight of wheat gluten, and 10% by weight of corn starch based on a dry matter content excluding moisture, with respect to 100% by weight of total solids, and according to the present invention, the raw material derived from balloon flower or balloon flower root is blended in an amount of 3 to 15% by weight relative to the solids composition, and the extrusion molding process can be carried out under conditions of a moisture content of 65% by weight based on the total composition, a barrel temperature of 150℃, and a screw rotation speed of 200 rpm.

[0033] In addition, through the present invention, the potential of balloon flower root powder as a raw material for plant-based meat substitute was discovered, and when balloon flower root powder was added at 0%, 3%, 6%, 9%, 12%, and 15% by weight, respectively, relative to the solid composition, it was confirmed that the antioxidant activity of the plant-based meat substitute improved as the balloon flower root powder content increased.

[0034] “Weight %” used in this specification is defined as follows. Unless otherwise noted, the weight % regarding the solid composition is a value based on 100 weight % of total solids as a dry matter excluding moisture, and the weight % regarding the moisture content is a value based on the total composition mixed with moisture unless otherwise noted.

[0035] In addition, the content of raw materials derived from balloon flower or balloon flower roots refers to weight% relative to the solid composition unless otherwise stated. Therefore, the phrase “50% by weight of isolated soy protein, 40% by weight of wheat gluten, and 10% by weight of corn starch based on 100% by weight of total solids” refers to the relative compositional ratio within the solid components excluding moisture, and the phrase “20 to 80% by weight or about 65% by weight based on total composition” refers to the relative compositional ratio in the entire composition including the solid composition and moisture; thus, the two are defined by different standards.

[0036] Therefore, even if the solid composition ratio and moisture content are listed simultaneously, the total amount is not calculated redundantly; instead, the solid composition itself and the moisture conditions that define fluidity during processing are distinguished and clearly defined.

[0037] The plant protein-based composition according to the present invention comprises a solid composition containing isolated soy protein, wheat gluten, and starch on a dry matter basis excluding moisture, and moisture added to the solid composition.

[0038] The above solid composition consists of 50% by weight of isolated soy protein, 40% by weight of wheat gluten, and 10% by weight of corn starch, based on 100% by weight of total solid content.

[0039] In addition, the raw material derived from balloon flower or the balloon flower root may be included in an amount of 3 to 15 weight% relative to the solid composition, and the moisture may be included in an amount of 20 to 80 weight% relative to the total composition mixed with the solid composition, and more specifically, in an amount of about 65 weight%.

[0040] The above plant-based protein composition can provide a plant-based meat substitute containing balloon flower root by aligning the proteins through extrusion molding and cooling die to form a fibrous structure.

[0041] The above composition ratio is not an arbitrary value, but is set by considering the balance of protein network formation during extrusion, starch gelatinization behavior, moisture dispersion, and final tissue stability. 50% by weight of isolated soy protein is a key component that is denatured and rearranged by heat and shear force during the extrusion process to form the main framework of the fibrous structure.

[0042] If this ratio decreases to less than 50% by weight, the protein continuous phase becomes insufficient, weakening the continuity of the fibrous structure, and the structure may become fragmented or exhibit brittleness after extrusion. This is because the fiber direction is not sufficiently fixed even after passing through the cooling die due to the lack of continuity of the protein matrix.

[0043] Conversely, if the protein ratio increases excessively beyond 50% by weight, the viscosity rises sharply, reducing fluidity within the extruder and potentially causing localized aggregation or excessive hardening. In other words, the shear responsiveness of the composition may become excessively large, potentially leading to a predominance of localized aggregation or clumping rather than uniform alignment.

[0044] 40% by weight of wheat gluten provides viscoelasticity and binding properties, which assist in the formation of protein networks. If less than 40% by weight, the binding power is insufficient, causing the tissue to separate easily after extrusion or making it difficult to maintain fiber alignment; if more than 40% by weight, the rubbery texture increases due to the characteristic elasticity of gluten, which may reduce the meat-like texture.

[0045] This is because excessive elastic recovery emphasizes an elastomer-like texture rather than a meat-like grain directionality. 10% by weight of corn starch gelatinizes in the presence of heat and moisture to bind moisture and induce tissue stabilization. If it is less than 10% by weight, moisture retention and viscosity control are insufficient, leading to reduced structural stability and difficulty in controlling free water, which may result in uneven moisture distribution during extrusion, surface roughness of the extruded product, and tissue instability after cooling.

[0046] Conversely, if it exceeds 10% by weight, the ratio of starch to protein increases, which may lead to starchy paste formation instead of fibrous structure formation, and the originally intended protein-centered meat-like structure may be weakened.

[0047] Therefore, the combination of 50% by weight of isolated soy protein, 40% by weight of wheat gluten, and 10% by weight of corn starch can be understood as a composition designed to achieve a balance of protein fibrillation, viscoelasticity, binding properties, and moisture stabilization.

[0048] In addition, including raw materials derived from balloon flower or balloon flower roots in the range of 3 to 15 weight percent relative to the solid content composition is not merely an arbitrary range, but a range intended to control the conflict between imparting functionality and maintaining structure.

[0049] As shown in the results of Figure 2 and Tables 4 and 5, the antioxidant activity of raw materials derived from balloon flower or balloon flower roots improves as the content increases, but above a certain level, it is accompanied by a decrease in tissue residue index and tissue-related physical properties.

[0050] This is because the components derived from balloon flower root, including dietary fiber and non-protein components, can physically interfere with the formation of a continuous network between proteins. Therefore, if the amount is excessively lowered to less than 3% by weight, the functional imparting effect, color change effect, and flavor correction effect may be weak.

[0051] In other words, there is a possibility that the contribution of antioxidant and flavor components derived from balloon flower root is not sufficiently apparent, making the additive effect unclear. Conversely, if it exceeds 15% by weight, the relative ratio of non-protein solids to the protein matrix increases, which further weakens the continuity of the fibrous structure and may exacerbate the decrease in chewability and cutting strength.

[0052] In particular, in the present invention, the 3% by weight addition group showed the most favorable tendency in terms of fibrous structure and physical properties, and the 12 to 15% by weight addition group showed the most favorable tendency in terms of antioxidant activity; therefore, the range of 3 to 15% by weight is significant as a technical range that encompasses both structural and functional conflicts.

[0053] FIG. 1 shows a schematic of an extrusion molding machine (model name: THK 31T) used in the present invention, FIG. 2 shows a cross-sectional view and fibrous structure of a plant-based meat substitute containing balloon flower root according to the present invention, and FIG. 3 shows a manufacturing process of vegan porridge using a plant-based meat substitute containing balloon flower root according to the present invention.

[0054] The extrusion molding machine of FIG. 1 is shown with a structure including a feed portion, a moisture injection portion, a co-rotating twin screw, and a cooling die; FIG. 2 shows a cross-section and fibrous structure when the content of raw materials derived from balloon flower or balloon flower root is 0% by weight, 3% by weight, 6% by weight, 9% by weight, 12% by weight, and 15% by weight relative to the solid composition; FIG. 3 shows a flow in which vegan porridge is completed through a grain pretreatment step (S200), a vegetable heating step (S210), a mixed cooking step (S220), a substitute meat input heating step (S230), and a finishing cooking step (S240).

[0055] <Example 1>

[0056] 1. Materials and Methods

[0057] 1) Ingredients

[0058] The raw materials used in this study are isolated soy protein (Pingdingshan TianJing Plant Albumen Co., Ltd., Henan, China), wheat gluten (Roquette Freres, Lestrem, France), corn starch (Samyang LTD., Ulsan, Korea), and balloon flower root powder as a raw material derived from balloon flower or balloon flower root (GN Biotech, Paju, Korea). Based on dry matter excluding moisture, the ratios were based on 100% by weight of total solid content, with the raw material mixed with 50% by weight of isolated soy protein, 40% by weight of wheat gluten, and 10% by weight of corn starch serving as the basic solid composition, and the raw material derived from balloon flower or balloon flower root was mixed and used at 0% by weight, 3% by weight, 6% by weight, 9% by weight, 12% by weight, and 15% by weight, respectively, relative to the solid composition.

[0059] 2) Method for manufacturing plant-based meat substitute containing balloon flower root

[0060] The extrusion molding machine for manufacturing high-moisture extrusion-molded plant-based alternative meat consists of a co-rotating twin-screw extrusion molding machine (THK31-No. 4, Incheon Machinery Co., Incheon, Korea), and the schematic diagram of the extrusion molding machine and the arrangement of the screws and injection ports are shown in Fig. 1. The temperature of each barrel zone was controlled using electric heaters and cooling water. Based on dry matter excluding moisture, the mixing ratio of the raw materials consisted of 50% by weight of isolated soy protein, 40% by weight of wheat gluten, and 10% by weight of corn starch, based on 100% by weight of total solids. In addition, raw materials derived from balloon flower root or balloon flower root were mixed in at 0% by weight, 3% by weight, 6% by weight, 9% by weight, 12% by weight, and 15% by weight, respectively, relative to the solid composition. To examine the physicochemical characteristics of plant-based meat substitutes containing balloon flower root, the process variables were selected as a moisture content of 65 wt% based on the total composition, a barrel temperature of 150℃, and a screw rotation speed of 200 rpm. The cross-sectional view and fiber structure of the prepared high-moisture plant-based meat substitute are shown in Figure 2.

[0061] In the raw material mixing step (S100), a solid composition is prepared comprising 50% by weight of isolated soy protein, 40% by weight of wheat gluten, and 10% by weight of corn starch based on dry matter excluding moisture. Next, in the balloon flower root-derived powder mixing step (S110), 3 to 15% by weight of balloon flower or raw material derived from balloon flower roots is mixed with the solid composition prepared in the raw material mixing step (S100). Next, in the moisture control step (S120), moisture is added to the solid composition mixed with the raw material derived from balloon flower or balloon flower roots through the balloon flower root-derived powder mixing step (S110) so that the moisture content based on the total composition becomes 20 to 80% by weight, and more specifically, about 65% by weight. Next, in the extrusion molding step (S130), the composition with the moisture content controlled through the moisture control step (S120) is fed into an extrusion molding machine to apply heating and shear force. The extrusion molding step (S130) can be performed under a barrel temperature of 100 to 200°C, more specifically under a barrel temperature of 150°C, and can be performed under a screw rotation speed of 100 to 500 rpm, more specifically under a screw rotation speed of 200 rpm. Next, in the cooling fiber formation step (S140), the composition extruded by the extrusion molding step (S130) is cooled through a cooling die to form a fibrous structure in which proteins are aligned.

[0062] Finally, in the alternative meat recovery step (S150), a plant-based alternative meat containing balloon flower root is obtained by recovering the extruded material in which a fibrous structure is formed through the cooling fiber formation step (S140).

[0063] Here, the moisture content of 20 to 80% by weight based on the total composition of the moisture control step (S120) is a key physical property variable that defines the fluidity of the composition and the possibility of protein fiber formation in the extrusion process. If the moisture content is excessively low, below 20% by weight, the viscosity of the composition becomes excessively high, and the movement and mixing of the raw material inside the screw may become uneven. Furthermore, heat and shear are not transferred uniformly, and there is a possibility that partial compression and swelling will prevail over protein alignment. In this case, the final extruded product may exhibit a brittle discontinuous structure or a puffed structure rather than a dense fibrous structure. Conversely, if the moisture content exceeds 80% by weight, the concentration of solids of protein and starch is excessively diluted, reducing the shear force transfer efficiency. Additionally, before the structure is fixed in the cooling die after extrusion, the internal fluidity becomes too high, which may result in the failure to maintain fibrous alignment or the structure collapsing softly. Therefore, the range of 20 to 80 weight percent is a range that enables protein alignment between the swelling tendency of low-moisture extrusion and the risk of structural collapse in an excessively high-moisture state. Additionally, about 65 weight percent is the actual value applied in this embodiment, and it operates as a condition to realize a fibrous structure by maintaining the shear responsiveness of the solid while imparting mobility to the protein molecular chains in a high-moisture environment. If the value is significantly lower than this, the shear stress during processing increases excessively, which may reduce the internal uniformity of the composition; if it is significantly higher, the structure before cooling may easily become disordered, potentially weakening the fibrous pattern observed on the cross-section.

[0064] In addition, the barrel temperature of 100 to 200°C in the extrusion molding step (S130) is a thermal range that controls protein denaturation, starch gelatinization, and viscoelastic transition of the composition. If the barrel temperature is below 100°C, protein denaturation may be insufficient, so the rearrangement of isolated soy protein and wheat gluten may not occur sufficiently, and starch gelatinization may also be limited, resulting in reduced moisture dispersion and tissue fixation. Consequently, there is a possibility that the structure after extrusion will remain as a simply compressed lump-like tissue rather than being densely aligned. Conversely, if the barrel temperature exceeds 200°C, excessive thermal denaturation of the protein, partial thermal decomposition, or non-enzymatic browning reactions may increase, leading to excessive color change, deterioration of flavor, localized carbonization, or the formation of internal pores due to rapid vaporization of moisture. Therefore, 100 to 200°C is a processing range that can induce protein rearrangement and starch gelatinization while suppressing structural damage and thermal degradation. In particular, 150°C is a value applied in this embodiment, which allows the protein to be sufficiently unwound and rearranged while being fixed in a fibrous structure on a cooling die without excessive heat damage.

[0065] Likewise, the screw rotation speed of 100 to 500 rpm in the extrusion molding step (S130) is a mechanical variable that controls the balance between the shear force applied to the composition and the residence time. If the screw rotation speed is lowered to less than 100 rpm, the shear force may be insufficient, and the alignment and elongation of the protein molecular chains may not occur sufficiently, and the composition may be discharged with only heat applied, potentially becoming a dense body with a weak fibrous structure.

[0066] Conversely, if it exceeds 500 rpm, the shear force becomes excessively large, which shortens the residence time and can cause excessive mechanical failure, and tissues that have already begun to form may be cut again, or the moisture distribution within the composition may become unstable, leading to a decrease in structural uniformity. Therefore, 100 to 500 rpm is a range in which proteins are aligned by sufficient shearing while avoiding excessive breakage or insufficient residence time.

[0067] In particular, 200 rpm is a condition used in this embodiment, where heat and shear act in balance, functioning as a condition favorable for protein alignment and cooling fixation.

[0068] The cooling die of the cooling fiber formation step (S140) is a key part that fixes the molecular alignment state formed during extrusion. If cooling is not too rapid or is insufficient, the fluidity immediately after extrusion is maintained, and the structure may relax before the fibrous alignment is completely fixed; conversely, if cooling is excessively abnormal, cracks or a heterogeneous structure may form due to the stress difference between the surface and the interior. By controlling the temperature and fluidity state of the composition immediately after extrusion through the cooling die, the present invention ensures that the protein alignment imparted in the extrusion molding step (S130) is maintained as a fibrous structure similar to actual meat.

[0069] 3) Color

[0070] Plant-based meat substitutes containing balloon flower root were stored in a -18℃ freezer and then thawed in a 4℃ refrigerator for 24 hours. Chemical properties of high-moisture extruded plant-based meat substitutes were measured using only powder between 50 and 70 mesh. The color of high-moisture plant-based meat substitutes containing raw materials derived from balloon flower root or balloon flower root was measured using a spectrophotometer (CM-5, Konica Minolta Inc., Japan), and the color space was expressed as CIE Lightness (L*), redness (a*), and yellowness (b*). Analysis was performed using a photophotometer (Konica Minolta, CM-5, Japan).

[0071] Here, storage at -18°C is intended to maintain the moisture status and microbiological stability of the sample immediately after preparation, thereby minimizing quality changes until analysis, while thawing at 4°C for 24 hours is intended to homogenize the sample state by reducing surface-to-internal deviations caused by rapid moisture migration. The reason for using only powders between 50 and 70 mesh is to minimize differences in light scattering and extraction efficiency caused by particle size variations; if particles are too large, measurement reproducibility decreases, while if they are too fine, the actual tissue characteristics from the manufacturing process may be excessively lost. Therefore, this particle size range is significant as a pretreatment condition to simultaneously ensure the homogeneity and representativeness of the analytical sample.

[0072] 4) DPPH radical scavenging activity

[0073] To measure the antioxidant capacity of high-moisture plant-based meat substitutes containing ingredients derived from balloon flower root or balloon flower root, a modified method of Brand-Williams et al. (1995) was used. 10 mL of ethanol was added to 1 g of powder sample and extracted by stirring at 200 rpm for 2 hours in a stirrer (SI-300R, Jeiotech) set to 30°C. The extracted sample was then centrifuged at 3000 rpm for 30 minutes, the supernatant was collected, and mixed with a DPPH solution. After reacting in a dark room for 30 minutes, the absorbance was measured at 515 nm. The values ​​were then calculated by substituting into Equation (1).

[0074]

[0075] A0: Absorbance of sample and DPPH solution

[0076] A: Absorbance of distilled water and DPPH solution

[0077] Here, using 10 mL of ethanol per 1 g of sample is intended to maintain a constant liquid-to-liquid ratio for the extraction of antioxidant components. If this ratio is too low, the active ingredients available for extraction from the sample may not diffuse sufficiently into the solvent, while if it is too high, the extract concentration may be excessively diluted, which may lower the measurement sensitivity.

[0078] 30°C is a temperature that promotes molecular diffusion while suppressing unnecessary decomposition of heat-sensitive antioxidant components; a lower temperature may slow down the extraction rate, while a higher temperature may potentially reduce the stability of active ingredients derived from balloon flower. Stirring at 200 rpm for 2 hours is a condition designed to ensure stable extraction by ensuring uniform contact between the solvent and the sample. Excessively weak stirring can lead to large variations in extraction, while excessively strong stirring or an overly long duration can increase the dispersion of sample microparticles, potentially lowering the efficiency of subsequent centrifugation. Additionally, centrifugation at 3,000 rpm for 30 minutes is a condition intended to secure a stable supernatant; lower or shorter times may result in residual turbidity interfering with absorbance, while excessively harsh centrifugation conditions may only increase time consumption without providing significant analytical benefits. The 30-minute reaction in a dark room is a condition designed to allow the radical reaction to approach equilibrium while minimizing the effects of photodegradation, and 515 nm is a wavelength suitable for quantitatively interpreting changes in the DPPH radical reaction.

[0079] 5) ABTS radical scavenging ability

[0080] To measure the ABTS free radical scavenging activity of high-moisture plant-based alternative meat containing ingredients derived from balloon flower root or balloon flower root, an experiment was conducted by modifying the method of Roberta et al. (1999). A solution was prepared by mixing 7 mM 2,2'-azino-bis(3-ethylbenzothiazo-line-6-sulfonic acid) (ABTS, Sigma-Aldrich Co.) and 2.45 mM potassium persulfate, and after reacting in a dark room for 24 hours, the solution was diluted with distilled water until the absorbance was 0.7. 0.5 mL each of the supernatant of the extracted sample and the diluted ABTS solution were mixed and left at room temperature for 15 minutes, after which the absorbance was measured at 760 nm. Subsequently, the ABTS free radical scavenging activity value was calculated by substituting into Equation (2).

[0081]

[0082] A sample : Absorbance of sample and ABTS solution

[0083] A ABTS Absorbance of ABTS solution

[0084] Here, the combination of 7 mM ABTS and 2.45 mM potassium persulfate is a reaction system for generating stable ABTS radicals.

[0085] If the ABTS concentration is excessively low, the reaction signal itself weakens, making it difficult to sensitively reflect differences between samples; if it is excessively high, the initial absorbance becomes too large, which may exceed the quantification range.

[0086] Since potassium persulfate also acts as a radical initiator, if the concentration is too low, it is difficult to form sufficient radicals, and if it is too high, the peroxidation environment becomes excessive, which may reduce the reproducibility of the reaction system.

[0087] The 24-hour reaction in the dark is intended to allow time for radical generation to stabilize, and adjusting the absorbance to 0.7 is a standardization process to perform the comparison of scavenging ability between samples within the linear quantitative range. Mixing the supernatant and ABTS solution in equal volumes of 0.5 mL is intended to maintain a constant reaction ratio, as excessive variation in this ratio may result in deviations in measurement sensitivity and reaction rate.

[0088] Leaving at room temperature for 15 minutes is a condition to allow the reaction to proceed sufficiently while reducing secondary fluctuations caused by unnecessary long-term reactions, and 760 nm is used as the wavelength to quantify changes in absorption of the ABTS reaction system.

[0089] 6) Texture and cutting strength

[0090] TPA and cutting strength according to changes in content of high-moisture plant-based alternative meat containing ingredients derived from balloon flower root or balloon flower root were measured using a physical property tester (Z0.5 TS, ZwickRoell Co., Ltd., Ulm, Germany). Elasticity, cohesiveness, and chewiness were calculated using Equations (3), (4), and (5) presented by Trinh and Glasgow (2012), and cutting strength was calculated using Equation (6). A total of 10 measurements were taken, and the maximum and minimum values ​​were excluded to derive the average value.

[0091]

[0092] D1: Distance when first occurred maximum stress

[0093] D2: Distance when second occurred maximum stress

[0094]

[0095] A1: Area when first occurred maximum stress

[0096] A2: Area when second occurred maximum stress

[0097]

[0098]

[0099] Excluding two maximum and two minimum values ​​after a total of 10 measurements was done to account for the fact that plant-based meat substitute samples may exhibit directional and microstructural variations. This procedure is intended to reduce the excessive reflection of extreme values ​​in the average value and to derive actual representative physical properties. If extreme values ​​are not removed, accidental differences in grain direction, surface cutting conditions, or micropore locations can distort the average value. Additionally, measuring cutting strength separately in parallel and perpendicular directions is intended to directly evaluate the presence of directionality in the fibrous structure; if the fibrous structure is not sufficiently formed, the difference between the two directions may not be distinct, whereas conversely, if a directional structure is formed, a difference in cutting resistance characteristics may appear.

[0100] 7) Tissue residue index

[0101] To measure the degree of tissue retention when physical force is applied according to changes in the content of high-moisture plant-based meat substitutes containing balloon flower root or ingredients derived from balloon flower root, the integrity index was measured by modifying the methods of Gu and Ryu (2017) and Samard et al. (2019). Approximately 5 g (dry basis) of thawed high-moisture plant-based meat substitute samples was taken, placed in an Erlenmeyer flask containing 100 mL of distilled water, and heated under high pressure in an autoclave at 121°C for 30 minutes. The high-moisture plant-based meat substitute heated under high pressure was cooled under running water, and 100 mL of distilled water was poured in and homogenized at 17,450 rpm for 1 minute. Afterward, it was washed with running water on a 20 mesh sieve and dried at 105°C for 6 hours. The weight of the dried residue and the weight of the sample were calculated using Equation (7).

[0102]

[0103] Here, a sample of approximately 5 g (dry basis) is used because it is a representative amount that allows for stable measurement of the residue after pressurization, homogenization, sieving, and drying, while reducing measurement errors caused by insufficient sample volume. 100 mL of distilled water serves as a liquid medium that allows the sample to be sufficiently hydrated and exposed to external physical forces; if the amount is excessively small, the sample may not be processed uniformly, and if the amount is excessively large, the subsequent residue concentration may be too low, resulting in poor handling.

[0104] The autoclave condition at 121°C for 30 minutes is a harsh condition designed to evaluate tissue durability in high-moisture, high-temperature, and high-pressure environments; under conditions lower than this, differences in tissue weakening may not be sufficiently revealed, while under conditions higher than this, most samples may be excessively destroyed, potentially reducing the sensitivity for comparison between samples. Homogenization at 17,450 rpm for 1 minute is a condition designed to differentiate the degree of tissue preservation by simulating the application of actual external force; if the force is too weak, differences in residual structure may not be sufficiently revealed, while if it is too strong, there is a possibility that all samples will be over-destroyed beyond their original differences. The use of a 20-mesh sieve is intended to distinguish between residual tissue and fine-grained fragments, and drying at 105°C for 6 hours is intended to remove moisture and accurately measure the absolute amount of dried residue.

[0106] 8) Statistical processing

[0107] To statistically analyze the results, one-way analysis of variance (ANOVA) was performed using the SPSS (Statistical Package for the Social Science, version 26.0) program (IBM-SPSS, Thornwood, NY, USA). To confirm the statistical significance of each sample, an HSD test was performed and confirmed at p<0.05, a 95% confidence level.

[0108] This is intended to determine whether the numerical change resulting from differences in the content of raw materials derived from balloon flower or balloon flower roots is a random error or a difference caused by actual changes in composition. p<0.05 is a criterion that limits the probability of identical results occurring by chance to less than 5%, and the 95% confidence level is intended to ensure the statistical reliability of the interpretation of experimental results.

[0110] 9) Method for preparing vegan porridge using plant-based meat substitute containing balloon flower root

[0111] Prepare 70 g of white rice soaked for 30 minutes, 25 g of mung beans soaked for 24 hours, 40 g of plant-based meat substitute containing balloon flower root, 20 g of minced carrot, 20 g of minced onion, 5 g of minced chives, 15 mL of cooking oil, 5 g of Vegistock, 2.2 g of vegan coin stock, 1 g of sesame seeds, and 400 mL of water.

[0112] In the grain pretreatment step (S200), white rice is soaked for 30 minutes and mung beans are soaked for 24 hours.

[0113] In the vegetable heating step (S210), cooking oil is poured into a pot, minced carrots and minced onions are added, and heated at 110 to 140°C for 5 to 7 minutes.

[0114] Next, in the mixing cooking step (S220), the grains and vegetables are mixed and cooked. More specifically, soaked white rice and soaked mung beans are added and stir-fried at 110 to 130°C for 5 to 8 minutes, then water, Vegistock, and vegan broth are added and heated at 90°C to 100°C.

[0115] Next, in the substitute meat input heating step (S230), the plant-based substitute meat containing the above balloon flower root is input and heated at 90°C to 100°C for 10 to 15 minutes.

[0116] Finally, in the finishing cooking step (S240), chopped chives are added and heated for an additional minute at 80 to 90°C, and then sesame seeds are added to complete the vegan porridge using plant-based meat substitute containing balloon flower root.

[0117] Here, 70 g of white rice is a component that forms the main starch matrix of the porridge, and upon heating, the gelatinization of the starch creates viscosity and provides a continuous phase of the overall structure. The 30-minute soaking is intended to allow moisture to diffuse into the interior of the grains, thereby inducing uniform swelling and gelatinization of the starch particles upon heating. If the soaking time is too short, moisture diffusion is insufficient, and the center of the grain may remain in an ungelatinized state, remaining as hard particles. Conversely, if the soaking time is too long, the outer layer of the grain may soften excessively, causing excessive leaching of starch during the initial heating stage, which can lead to a rapid increase in the viscosity of the porridge and an uneven structure.

[0118] 25 g of mung beans are an auxiliary grain containing both starch and protein, providing texture variety and nutritional balance. The 24-hour soaking is intended to allow sufficient moisture to penetrate into the relatively dense tissue of the mung beans so that the tissue softens uniformly during heat treatment. If the soaking time is insufficient, the internal tissue of the mung beans may not be sufficiently hydrated and may remain as hard particles even after cooking; conversely, excessive soaking may induce the separation of the outer skin and tissue breakdown, thereby impairing the tissue uniformity of the porridge.

[0119] 40 g of plant-based meat substitute containing balloon flower root acts as a key component that imparts a meat-like texture through a fibrous protein structure formed by extrusion molding. If the amount added is too small, the structural contribution within the porridge is low, reducing product differentiation; conversely, if it is excessive, the ratio of solid particles to the grain-based starch matrix increases, leading to reduced viscosity and fluidity, and potentially compromising the soft texture characteristic of porridge.

[0120] 20 g of carrots and 20 g of onions generate flavor precursors through the reaction of sugars and amino acids upon heating, serving to impart both color and sweetness; 5 g of chives are added at the end of cooking to enhance the final flavor through volatile aroma compounds. 1 g of sesame seeds provides a lipid-based nutty aroma, completing the overall flavor balance. 15 mL of cooking oil acts as a heat transfer medium, enabling uniform heating of the vegetables and promoting the release of fat-soluble aroma compounds. 5 g of Vegistock and 2.2 g of vegan coin stock provide umami components without animal-derived ingredients, complementing the flavor of plant-based protein foods. 400 mL of water serves as a medium for starch gelatinization and interaction with proteins, providing the basic conditions for viscosity formation.

[0121] The conditions of 110 to 140°C and 5 to 7 minutes in the vegetable heating step (S210) are intended to induce an initial browning reaction between sugars and amino acids along with partial evaporation of internal moisture in the vegetables to produce a flavor precursor. Below 110°C, moisture removal and flavor formation are not sufficiently achieved, which may result in a weak overall flavor; above 140°C, excessive browning and thermal decomposition may cause bitterness and burnt taste. Additionally, below 5 minutes, the softening of the vegetables and flavor formation are insufficient, and above 7 minutes, the tissue may collapse excessively or moisture loss may be excessive, making uniform mixing in subsequent processes difficult. In particular, this process functions not merely as a simple vegetable heating step, but as a pretreatment process to mitigate off-flavors and refine the overall flavor of the plant-based meat substitute containing balloon flower root that is subsequently added.

[0122] In the mixed cooking step (S220), roasting the grains at 110 to 130°C for 5 to 8 minutes is intended to partially remove moisture from the surface of the grains and change the surface structure of the starch particles so that gelatinization proceeds more uniformly when water is added later. If the temperature is lower than this range, the roasting effect is weak, resulting in insufficient flavor formation and structural stabilization; if it is higher, the surface of the grains hardens excessively, which may reduce the rate of water absorption and cause uneven gelatinization. Subsequently, the step of adding water and broth components and heating at 90°C to 100°C is intended to form a viscous matrix of the porridge through the gelatinization and leaching of starch. Below 90°C, starch gelatinization does not proceed sufficiently, resulting in insufficient viscosity formation, and vigorous boiling exceeding 100°C may make it difficult to control viscosity due to grain breakage and increased water evaporation.

[0123] The plant-based meat substitute input heating step (S230) is a core process of the present invention, and it is important that it be performed after the mixing cooking step (S220). Since the plant-based meat substitute containing balloon flower root has a fibrous protein structure formed by extrusion molding and simultaneously contains dietary fiber derived from balloon flower root and non-protein components, if heated for a long time during the initial cooking stage, the alignment structure between proteins may collapse and the tissue may easily disperse. Therefore, it is important to add it after the porridge base is formed and heat it for a relatively short time so that heat is transferred to the interior while maintaining the fibrous structure.

[0124] A temperature range of 90°C to 100°C ensures sufficient heat transfer to the interior of the substitute meat while preventing excessive softening of the protein-dietary fiber complex structure, and a heating time of 10 to 15 minutes is a condition for achieving a balance between the integration of flavor components and the maintenance of texture. If less than 10 minutes, internal heating and flavor integration are insufficient, and if more than 15 minutes, the protein network becomes excessively softened, causing the fibrous structure to collapse and the meat-like texture to deteriorate.

[0125] The conditions of 80 to 90°C and 1 minute in the finishing cooking step (S240) are intended to remove raw odors while preserving the volatile aroma components of chives and to refine the overall flavor. If the temperature is lower than this, the release of flavor components is insufficient, and if the temperature is higher or the time is prolonged, the volatile aroma components are lost, which may weaken the flavor and make the color dull.

[0127] 2. Results and Discussion

[0128] 1) Color

[0129] The color intensity according to changes in content of high-moisture plant-based alternative meat containing ingredients derived from balloon flower or balloon flower root is shown in Table 1.

[0131]

[0133] As the amount of added ingredients derived from balloon flower root or balloon flower root increased, lightness decreased, while redness and yellowness significantly increased. This is a result of the reflection of the balloon flower's inherent color; it is judged to have a positive effect on achieving a meat color similar to actual meat, as the color gradually shifts from the bright color of the control group to a deep yellowish-brown tone. The decrease in the lightness L* value from 87.78 to 78.15 indicates that the product's appearance has become darker, while the increase in redness a* and yellowness b* can be understood as the result of the combined effect of the color reflection of balloon flower-derived components and compositional changes during heat processing. In particular, the color change is not limited to a simple visual effect but can also contribute to the formation of an appearance that consumers perceive as a meat-like food.

[0135] 2) Appearance

[0136] Changes in cross-sectional area and fiber structure according to changes in content of high-moisture plant-based alternative meat containing ingredients derived from balloon flower or balloon flower root are shown in Figure 2.

[0137] It was confirmed that the high-moisture plant-based meat substitute had the highest fibrous structure when the content of raw materials derived from balloon flower or balloon flower root was 3% by weight, and thereafter, the content showed a tendency to gradually decrease as it increased. Consequently, the high-moisture plant-based meat substitute containing raw materials derived from balloon flower or balloon flower root formed a distinct fibrous structure at 3% by weight, which suggests that by adding raw materials derived from balloon flower or balloon flower root at a certain level, it is possible to achieve an improved fibrous structure compared to existing high-moisture plant-based meat substitutes utilizing only isolated soy protein, wheat gluten, and corn starch.

[0138] On the other hand, in subsequent content, the formation of a continuous matrix between proteins is gradually hindered by an increase in dietary fiber components and non-protein solids, which can be interpreted as blurring the direction of the fibers and reducing structural alignment.

[0140] 3) DPPH radical scavenging activity

[0141] The DPPH radical scavenging activity according to changes in content of high-moisture plant-based alternative meat containing ingredients derived from balloon flower or balloon flower root is shown in Table 2.

[0142]

[0143] The DPPH radical scavenging activity of the high-moisture plant-based meat substitute significantly increased with increasing content of raw materials derived from balloon flower or balloon flower root. In particular, the increase from 68.60±2.15 at 0 wt% to 86.33±0.48 at 12 wt% and 88.97±0.69 at 15 wt% indicates that functional components derived from balloon flower exhibit antioxidant activity even within the meat substitute matrix. This has technical significance in that the efficacy is maintained at a certain level even after extrusion and cooling, rather than simply being added.

[0145] 4) ABTS radical scavenging ability

[0146] The ABTS radical scavenging activity according to changes in content of high-moisture plant-based alternative meat containing ingredients derived from balloon flower or balloon flower root is shown in Table 3.

[0148]

[0150] As the content of raw materials derived from balloon flower or balloon flower root increased, the ABTS radical scavenging activity of the high-moisture plant-based meat substitute tended to increase.

[0151] Although the magnitude of the increase is gradual compared to DPPH, the overall upward direction is the same; this supports the fact that balloon flower-derived components contribute to the overall improvement of redox reactivity, even if differences in reaction sensitivity exist depending on the antioxidant evaluation system.

[0153] 5) Texture and cutting strength

[0154] The texture and cutting strength according to changes in the content of high-moisture plant-based meat substitutes containing ingredients derived from balloon flower or balloon flower roots are shown in Table 4. Elasticity is defined as the rate at which the food returns to its original shape after stress is removed, cohesiveness as resistance to external forces, chewiness as the force required to chew the food, and cutting strength as the force per area required to cut. Elasticity, cohesiveness, chewiness, and cutting strength all showed the highest tendency in the 3 wt% addition group and gradually decreased as the addition amount increased to 6 wt% or more.

[0156]

[0157] The above results indicate that when raw materials derived from balloon flower or balloon flower roots are added in small amounts, they may act to aid in structure formation; however, beyond a certain level, this effect may shift to hindering the formation of the protein continuous phase. In particular, the chewability was highest at 1032.04±172.64 in the 3 wt% addition group, and the parallel and vertical cutting strengths also showed high values ​​of 10.11±0.83 and 11.43±1.75, respectively. This suggests that protein alignment and tissue aggregation were most effective at this level. Conversely, the continuous decreasing trend above 6 wt% can be interpreted as balloon flower-derived dietary fiber and non-protein components hindering protein contact and rearrangement, thereby reducing cohesiveness, elasticity, and ultimately, chewability.

[0159] 6) Tissue residue index

[0160] The tissue residue index according to changes in content of high-moisture plant-based alternative meat containing ingredients derived from balloon flower or balloon flower root is shown in Table 5.

[0162]

[0164] The tissue residue index decreased as the content of raw materials derived from balloon flower or balloon flower roots increased. This is believed to be because the dietary fiber abundant in raw materials derived from balloon flower or balloon flower roots physically interfered with the formation of a network structure between proteins and absorbed moisture, thereby slightly weakening the binding force of the tissue. Additionally, it is believed that the tissue residue index decreased due to weight loss caused by moisture resulting from the high-moisture processing conditions, such as hydration and pressurization through an autoclave.

[0165] In other words, antioxidant functionality and structural integrity do not increase in the same direction, and the present invention has technical significance in finding the balance point.

[0167] 7) Sensory evaluation

[0168] Figure 4 shows the final comparison table of sensory evaluation between a commercially available product and a vegan product according to the present invention.

[0169] As a result of conducting a sensory evaluation on alternative meat porridge according to the concentration of raw materials derived from balloon flower or balloon flower root according to the present invention, the group with 12% by weight added received the best evaluation and was selected as the optimal mixing ratio.

[0170] As shown in Figure 4, when the selected plant-based meat substitute porridge with 12% by weight added was subjected to a comparative sensory evaluation with commercially available regular chicken porridge, the vegan porridge using the plant-based meat substitute containing balloon flower root showed superior results in all categories, including taste, aroma, texture, and overall preference. This demonstrates that the unique flavor of balloon flower root effectively improves the off-flavor characteristic of plant-based proteins and provides a chewing sensation similar to real meat, thereby securing sufficient sensory competitiveness to replace animal protein-based products. Furthermore, unlike the optimal point for physical properties which appeared around 3% by weight, the optimal point for sensory performance of the porridge appeared around 12% by weight. This can be interpreted as being due to the fact that, at the final food production stage, not only structural physical properties but also flavor correction, umami harmony, color impression, and functional image interact comprehensively.

[0172] 3. Summary

[0173] The present invention relates to a technology for producing plant-based meat substitute with excellent texture and antioxidant activity by utilizing raw materials derived from balloon flower or balloon flower roots, and to vegan porridge using the plant-based meat substitute containing the balloon flower.

[0174] As a result of color analysis of the high-moisture plant-based meat substitute according to the present invention, lightness decreased and redness and yellowness significantly increased as the amount of raw material derived from balloon flower or balloon flower root increased. This is a result reflecting the inherent color of balloon flower, and it is judged to have a positive effect on realizing a meat color similar to actual meat by gradually changing from the bright color of the control group to a dark yellowish-brown tone. In addition, it was confirmed that antioxidant activity can be significantly improved through the addition of raw material derived from balloon flower or balloon flower root. DPPH radical scavenging activity increased in a concentration-dependent manner in proportion to the amount added, and in particular, it was found that the antioxidant efficacy was maximized compared to the control group when 12% by weight or more was added.

[0175] In terms of texture, when 3% by weight of raw material derived from balloon flower or balloon flower root was added, the chewiness and degree of texture were improved compared to the control group (0% by weight), and a positive effect of improving the meat-like texture was observed.

[0176] However, overall physical property indicators, including the tissue residue index, showed a tendency to decrease above a certain content.

[0177] This is believed to be because the dietary fiber abundant in ingredients derived from balloon flower or balloon flower roots physically interferes with the formation of a network structure between proteins, thereby weakening the binding force of the tissue. Consequently, it is analyzed that the optimal amount of ingredients derived from balloon flower or balloon flower roots to maintain the unique texture of alternative meat at its best while securing excellent antioxidant functionality is in the range of 3 to 6 weight percent. Through this, it was confirmed that plant-based alternative meat containing ingredients derived from balloon flower or balloon flower roots is a promising component capable of manufacturing high-value-added functional, high-moisture alternative meat.

[0178] In addition, the sensory evaluation results of vegan porridge using plant-based meat substitutes containing balloon flower root showed superior palatability characteristics compared to regular chicken porridge, demonstrating its potential to replace animal protein-based products. Explanation of the symbols

[0179] S100: Raw material mixing stage S110: Balloon flower root-derived powder blending stage S120: Moisture control stage S130: Extrusion molding stage S140: Cooling fiber formation stage S150: Alternative meat recovery stage S200: Grain pretreatment stage S210: Vegetable heating stage S220: Mixed cooking stage S230: Alternative meat input heating stage S240: Finishing cooking stage

Claims

Claim 1 A plant-based protein composition comprises a solid composition containing isolated soy protein, wheat gluten, and starch on a dry matter basis excluding moisture, and moisture added to the solid composition, wherein the solid composition is composed of 50% by weight of isolated soy protein, 40% by weight of wheat gluten, and 10% by weight of starch based on 100% by weight of total solids, and a raw material derived from balloon flower root or balloon flower root is included in an amount of 3 to 15% by weight relative to the total weight of the solid composition, and the moisture content is included in a range of 20 to 80% by weight relative to the total weight of the total composition mixed with the solid composition, the raw material derived from balloon flower root or balloon flower root, and the moisture, wherein the plant-based protein composition is processed by extrusion molding and a cooling die so that the proteins are aligned to form a fibrous structure, characterized in that the plant-based meat substitute containing balloon flower root is Claim 2 A plant-based meat substitute containing balloon flower root, characterized in that, in claim 1, the moisture is included in an amount of about 65% by weight based on the total composition. Claim 3 A plant-based meat substitute according to claim 1, characterized in that the raw material derived from the balloon flower or the balloon flower root is included in powder form. Claim 4 A raw material mixing step (S100) for preparing a solid composition comprising 50% by weight of isolated soy protein, 40% by weight of wheat gluten, and 10% by weight of starch based on dry matter excluding moisture; a balloon flower root-derived powder blending step (S110) for mixing 3 to 15% by weight of balloon flower root-derived powder raw material relative to the total weight of the solid composition prepared in the raw material mixing step (S100); a moisture control step (S120) for adding moisture to the composition mixed with the balloon flower root-derived powder raw material through the balloon flower root-derived powder blending step (S110) to adjust the moisture content relative to the total weight of the total composition mixed with the solid composition, the balloon flower root-derived powder raw material, and the moisture to 20 to 80% by weight; an extrusion molding step (S130) for feeding the composition with the adjusted moisture content through the moisture control step (S120) into an extrusion molding machine to apply heating and shear force; A method for manufacturing plant-based alternative meat containing balloon flower root, characterized by comprising: a cooling fiber forming step (S140) in which a composition extruded by an extrusion molding step (S130) is cooled through a cooling die to form a fibrous structure in which proteins are aligned; and an alternative meat recovery step (S150) in which an extruded product having a fibrous structure formed through the cooling fiber forming step (S140) is recovered. Claim 5 A method for manufacturing plant-based meat substitute containing balloon flower root, characterized in that, in the moisture control step (S120) of claim 4, the moisture content is controlled to about 65% by weight based on the total composition. Claim 6 A method for manufacturing plant-based meat substitute containing balloon flower root, characterized in that, in claim 4, the extrusion molding step (S130) is performed under barrel temperature conditions of 100 to 200℃. Claim 7 A method for manufacturing plant-based meat substitute containing balloon flower root, characterized in that, in claim 4, the extrusion molding step (S130) is performed under conditions of a screw rotation speed of 100 to 500 rpm. Claim 8 A method for preparing vegan porridge using plant-based meat substitute containing balloon flower root according to any one of claims 1 to 3, comprising: a grain pretreatment step (S200) for soaking grains; a vegetable heating step (S210) for heating vegetables; a mixed cooking step (S220) for mixing and cooking the grains and vegetables; a meat substitute input heating step (S230) for adding and heating the plant-based meat substitute containing balloon flower root; and a finishing cooking step (S240) for performing finishing heating. Claim 9 A method for preparing vegan porridge using plant-based meat substitute containing balloon flower root, wherein, in claim 8, the grain pretreatment step (S200) is characterized by soaking white rice for 30 minutes and soaking mung beans for 24 hours. Claim 10 A method for preparing vegan porridge using plant-based meat substitute containing balloon flower root, wherein, in claim 8, the vegetable heating step (S210) is characterized by heating at 110 to 140°C for 5 to 7 minutes using edible oil. Claim 11 A method for preparing vegan porridge using plant-based meat substitute containing balloon flower root, characterized in that, in claim 8, the above-mentioned mixing cooking step (S220) involves adding water, Vegistock, and vegan broth and heating at 90°C to 100°C. Claim 12 A method for preparing vegan porridge using plant-based meat substitute containing balloon flower root, wherein, in claim 8, the plant-based meat substitute input heating step (S230) is characterized by inputting plant-based meat substitute and heating at 90°C to 100°C for 10 to 15 minutes.

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