Artificial meat food and method for manufacturing artificial meat food

Abstract

Provided is an artificial meat food that uses a hemp protein source that has a small environmental burden and a high nutritional value, and that has a flavor and a texture close to natural meat when chewed. The artificial meat food of the present invention is an artificial meat food that uses a plant protein source as a main raw material, and the plant protein source includes a mixture of a hemp protein source composed of hemp seeds and / or hemp kernels and powdered quinoa mixed in a prescribed ratio relative to the hemp protein source.

Description

Technical Field

[0001] This invention provides cultured meat products that can be used as meat substitutes and a method for manufacturing cultured meat products. Background Technology

[0002] In the past, raw materials for cultured meat products were developed as inexpensive alternatives to animal protein. However, today, they are once again gaining attention as low-calorie foods or as alternative raw materials for livestock meat used by patients with diseases where animal protein intake is restricted. Prior art regarding cultured meat products includes, for example, the meat sample food disclosed in Patent Document 1.

[0003] Existing technical documents

[0004] Patent documents

[0005] Patent Document 1: Japanese Patent Application Publication No. 60-156345 Summary of the Invention

[0006] The problem that the invention aims to solve

[0007] However, the artificial meat products described in Patent Document 1, which are made from block-shaped plant protein, fibrous plant protein and binder, although reproducing edible meat with plant protein, have problems such as insufficient flavor and unnatural taste.

[0008] Similarly, among plant-based meat products, those using soybeans are the most widely circulated. However, these soybean-based meats and soy-processed meats have a strong, bland flavor due to the strong soybean flavor, making it difficult to perceive the characteristic taste and sweetness of meat. Furthermore, they lack a meat-like texture during chewing, failing to eliminate any unnaturalness. Moreover, while soybean-based meats and soy-processed meats are high in protein, they do not possess the same nutritional value as soybeans, posing a challenge in terms of nutritional value. The same issue exists with meat products using broad beans.

[0009] Therefore, as a plant-based protein source to replace soybeans and broad beans as the main raw material for artificial meat products, the inventors focused on hemp protein source obtained by making hemp seeds and hemp kernels into powder, and began to develop artificial meat products.

[0010] Hemp seeds and sesame kernels are not only rich in protein, but also in essential amino acids and minerals. They contain all the nutrients found in edible meat that cannot be replicated in artificial meat products made from soybeans or broad beans, making them a complete substitute for edible meat.

[0011] Furthermore, it goes without saying that meat production damages the Earth's environment. If we choose varieties without stimulating effects, hemp is an easy-to-cultivate plant that can grow in large patches even on mountains. It absorbs carbon dioxide and releases oxygen, thus making it easy to obtain complete protein that is low in environmental burden and high in nutritional value.

[0012] However, although readily available and highly nutritious, hemp has a unique grassy, ​​bitter / astringent taste, making it difficult to directly use plant-based proteins from hemp to create artificial meat products with an edible meat flavor. Furthermore, hemp lacks stickiness and elasticity, leaving room for further improvement to achieve a meat-like texture.

[0013] Therefore, the purpose of this invention is to provide artificial meat products and methods for manufacturing artificial meat products that have a low environmental impact, high nutritional value, and a protein source that can provide flavor and texture close to natural meat when chewed.

[0014] Methods for solving problems

[0015] The inventors conducted in-depth research and found that by mixing quinoa powder into hemp protein source, the above-mentioned problems could be solved, thus completing the present invention.

[0016] The first feature relates to artificial meat products that are primarily made from plant-based protein sources, which include a mixture of hemp protein source consisting of hemp seeds and / or hemp kernels, and powdered quinoa mixed in a specified proportion relative to the hemp protein source.

[0017] According to the invention relating to the first feature, by mixing powdered quinoa in a specified ratio relative to the hemp protein source, the elasticity and flavor of quinoa can compensate for the bitterness and lack of texture characteristic of hemp, thus providing artificial meat products that have meat-like elasticity while having less bitterness from hemp.

[0018] The second feature relates to a cultured meat product that, in the invention described in the first feature, determines the proportion of powdered quinoa mixed in a hemp protein source based on ingredient data obtained by quantifying the taste, odor, and texture of the produced cultured meat product.

[0019] According to the invention relating to the second feature, by determining the proportion of powdered quinoa mixed in the quinoa protein source based on ingredient data obtained by quantifying the taste, aroma and texture of the resulting artificial meat product, it is possible to suppress excessive stickiness and excessive sweetness caused by mixing quinoa protein, and provide artificial meat products with appropriate elasticity and flavor.

[0020] Invention Effects

[0021] According to the present invention, an artificial meat product and a method thereof are provided that have a low environmental impact, high nutritional value, and a hemp protein source, while providing a flavor and texture close to that of natural meat when chewed. Attached Figure Description

[0022] [ Figure 1 ] Figure 1 An explanatory diagram illustrating the outline of the method for manufacturing the artificial meat product of the present invention.

[0023] [ Figure 2 ] Figure 2 This is an explanatory diagram showing the general structure of the apparatus for molding artificial meat in the method for manufacturing artificial meat products according to the present invention.

[0024] [ Figure 3 ] Figure 3 An explanatory diagram illustrating the molding process of artificial meat in the manufacturing method of the artificial meat food of the present invention.

[0025] [ Figure 4 ] Figure 4 An explanatory diagram illustrating the molding process of artificial meat in the manufacturing method of the artificial meat food of the present invention.

[0026] [ Figure 5 ] Figure 5 An explanatory diagram illustrating the molding process of artificial meat in the manufacturing method of the artificial meat food of the present invention.

[0027] [ Figure 6 ] Figure 6 An explanatory diagram illustrating the molding process of artificial meat in the manufacturing method of the artificial meat food of the present invention.

[0028] [ Figure 7 ] Figure 7 An explanatory diagram illustrating the molding process of artificial meat in the manufacturing method of the artificial meat food of the present invention.

[0029] [ Figure 8 ] Figure 8 An explanatory diagram illustrating the molding process of artificial meat in the manufacturing method of the artificial meat food of the present invention.

[0030] [ Figure 9 ] Figure 9 An explanatory diagram illustrating the molding process of artificial meat in the manufacturing method of the artificial meat food of the present invention. Detailed Implementation

[0031] Hereinafter, embodiments of the method for manufacturing the artificial meat product according to the present invention will be described in detail with reference to the accompanying drawings. Figure 1The illustration shows a general outline of the method for manufacturing the artificial meat product according to the first embodiment. It should be noted that the processing steps described below are merely examples, and each process can be modified within possible limits. Furthermore, the processing steps described below can be omitted, substituted, or added as appropriate according to the embodiment.

[0032] [Artificial meat products according to the first embodiment]

[0033] First, the manufacturing method and manufacturing apparatus of the artificial meat product involved in the first embodiment will be described.

[0034] [Method for manufacturing artificial meat products according to the first embodiment]

[0035] like Figure 1 As shown, the method for manufacturing artificial meat products according to the first embodiment includes a process of hydrating and decelluloseing a plant protein raw material containing a large amount of hemp protein source with starch to generate textured plant protein (step S101), a process of coagulating a raw material mixture containing the generated textured plant protein and a binder (steps S102 and S103), and a process of shaping it into a predetermined food shape (step S104). Each process will be described in detail below.

[0036] (1) Treatment for tissue-based plant protein production

[0037] In the texturized plant protein production process (S101), plant proteins, including hemp protein source, are hydrated and decellulose-degraded with starch to produce texturized plant proteins. In the first embodiment, this texturized plant protein production process includes preparing a fibrous material by hydrating and decellulose-degrading plant proteins containing hemp protein source. Specifically, as the hemp protein source, the first embodiment uses powdered hemp seeds (hemp fruits) that have been pulverized into powder. These hemp seeds, as a hemp protein resource, are rich in protein and fibrous material. The protein contains 20 amino acids, 9 of which are among the amino acids known as "essential amino acids."

[0038] Next, water is added to the powdered sesame and starch obtained in this process to hydrate them, and excess water is removed as needed. Then, the hydrate is decellulosed, i.e., broken down into fibrous material. Hydration can be carried out by soaking the dried granular plant protein in water or warm water. At this time, the starch used is obtained by crushing potatoes, nuts, grains such as brown rice, and nuts such as chestnuts and acorns. Furthermore, at this stage, a substance obtained by decelluloseing fungi (shiitake mushrooms, king oyster mushrooms) and making them into fibrous material can be added.

[0039] It should be noted that the above-mentioned process for generating textured plant proteins can include the following steps: extracting powdered hemp seeds obtained by crushing hemp seeds with a calcium salt aqueous solution to dissolve the hemp protein in the protein source and form a hemp protein aqueous solution; and separating the hemp protein aqueous solution at least partially from the residual hemp protein source. The separated hemp protein aqueous solution can then be concentrated and dried.

[0040] In addition to hemp protein, other plant-based proteins such as soy protein and wheat protein can also be used in conjunction with hemp protein. As for the soy protein, defatted soy powder or powdered soy protein (isolated soy protein) can be used.

[0041] At this point, a mixture containing at least plant-based protein raw materials and water, and further containing oils, starches, pigments, flavorings, etc., if necessary, is pressurized and heated to puff it up. This puffed material possesses a directional fibrous internal structure, a process known as texturization. The resulting puffed material is then cut into appropriate sizes, dried, and texturized plant protein is produced.

[0042] For example, in addition to beet powder, salt, calcium, and olive oil, it can also be combined with vegetable soup (cabbage, potatoes, shiitake mushrooms, king oyster mushrooms, radishes, onions, etc.) and dried radish leaves.

[0043] The textured plant-based proteins described above can be colored. By coloring, it is possible to provide artificial meat products that closely resemble natural meat in appearance. For example, in the case of mimicking beef, one component can be set to a reddish color and the other to a whitish color; in particular, the textured plant-based protein can be set to a whitish color and the fibrous plant-based protein to a reddish color, thereby providing artificial meat products that closely resemble natural beef.

[0044] (2) Raw material mixture generation and processing

[0045] Next, a process is carried out in which the textured plant protein generated in the above-mentioned textured plant protein generation process is mixed with a binder to generate a raw material mixture (S102).

[0046] The raw material mixture of the first embodiment preferably contains starch, gluten, and lipids. It should be noted that the starch, gluten, and lipids mentioned herein can be substances obtained by grinding potatoes, nuts, grains such as brown rice, nuts such as chestnuts and acorns, etc.

[0047] In the process of solidifying the raw material mixture, the binder may be selected from one or more of the group consisting of plant proteins, animal proteins, and polysaccharides. Furthermore, at least a portion of the binder is a binder that forms a thermally reversible gel upon hydration, and the raw material mixture may contain the binder in the form of a hydrated thermally reversible gel.

[0048] Furthermore, the process of solidifying the raw material mixture may include: changing the formula of the raw material mixture to generate multiple basic taste elements with different textures; heating or cooling the generated multiple basic taste elements to solidify them; and shaping the solidified raw material mixture.

[0049] Here, plant-based proteins used as binders include soy protein and wheat protein; animal-based proteins include egg white, collagen, and milk protein; and polysaccharides include starch, guar gum, carrageenan, and glucomannan. Furthermore, the binder can be added to the raw material mixture in the form of a paste formed by mixing with water and oil. More preferably, the binder is added to the raw material mixture in the form of an emulsion formed by emulsifying with water and oil. In this embodiment, the emulsion forms a fatty meat-like tissue in the artificial meat composition, thus contributing to a more meat-like appearance and texture (the juiciness of fatty meat). As oils, any one of the following can be used: vegetable oils such as soybean oil, cottonseed oil, corn oil, and sesame oil; and animal oils such as butter, lard, chicken fat, and chicken fat.

[0050] Furthermore, as at least part of the binder, a binder that forms a thermally reversible gel upon hydration can be used. In this case, the binder is pre-hydrated to form a thermally reversible gel, the formed thermally reversible gel is mixed with other raw materials to form a raw material mixture, and this raw material mixture is used in the molding heating process. A thermally reversible gel is a gel that dissolves upon heating and solidifies upon cooling. In this embodiment, the thermally reversible gel forms a fatty meat-like tissue in the artificial meat composition, thus contributing to a more meat-like appearance and texture (the juiciness of fatty meat). Examples of binders that form a thermally reversible gel upon hydration include carrageenan, glucomannan, and agar. To form a gel, for example, 40 to 100 times the mass of water can be added to these binders, and the mixture can be heated, stirred, and cooled as needed.

[0051] Protein ligases such as transglutaminase can be further incorporated into the raw material mixture. By incorporating protein ligases, the fibers of the tissueed plant proteins and fibrous plant proteins, as well as the bonding between these fibers and binders, are strengthened, resulting in a texture similar to natural meat and an enhanced chewy texture.

[0052] In addition, the raw material mixture may contain water, oils, spices, seasonings (including animal extracts), starch, colorings, etc. Spices and animal extracts used to impart flavor to meats such as beef, pork, and chicken are particularly preferred. The same substances described above regarding binders can be used as oils.

[0053] It should be noted that the proportions of plant protein, water, and other raw materials in this mixture, as well as the pressure, temperature, and other conditions, are appropriately selected according to the target taste. The form of the dried, textured plant protein can be listed, but is not specifically limited to, granules, rods, or flakes. Both dried textured plant protein and textured plant protein shaped into various forms include granular plant protein.

[0054] (3) Heating and solidification process and molding process

[0055] Next, the raw material mixture generated through the raw material mixture generation process (S102) is solidified (S103). In the first embodiment, the solidification process of the raw material mixture includes a process of changing the formula of the raw material mixture to generate multiple basic elements of food with different flavors and textures, and a process of heating or cooling the generated multiple basic elements of texture to solidify them. Then, a molding process is performed (S104).

[0056] It should be noted that the raw material mixture is shaped into the desired form (e.g., a slice of meat, a chunk of meat, a die-cut shape, etc.). Shaping can be performed using a suitable mold. The artificial meat product is obtained by heating the shaped raw material mixture at a temperature of 60–135°C, preferably 70–120°C, until the solidified product is obtained. Preferably, the solidified product of the raw material mixture is heated and solidified while sealed within a mold or container such as a retort pouch. Shaping is not limited to mold shaping; as long as the obtained artificial meat product is of the desired shape, methods such as immersing the raw material mixture in hot water can be used.

[0057] [Food manufacturing apparatus for artificial meat products according to the first embodiment]

[0058] Next, refer to Figures 2-9 The structure and operation of the food manufacturing apparatus according to the first embodiment will be described. Figure 2 This is an overall view of the food manufacturing apparatus 1 according to the first embodiment. In the first embodiment, the food manufacturing apparatus 1 is used to perform the above-mentioned heating and solidification process and molding process (steps S103 and S104), in which various ingredients are mixed and heated and solidified, and molded into three-dimensional objects based on three-dimensional shape data, and the complex three-dimensional structure of the food is reproduced by a 3D printer.

[0059] In particular, in the first embodiment, the data of the prescribed food is maintained, especially in the form of ingredient data obtained by quantifying taste, color, shape, and texture. This ingredient data is converted into food reproduction data, which is the composition ratio of multiple basic texture elements to reproduce the desired taste, color, shape, and texture by combining multiple basic texture elements with different textures. Next, a mixture of the multiple basic elements in a prescribed ratio is obtained, and the mixture is heated or cooled to reproduce the desired taste, color, shape, and texture based on the ingredient data. Then, the mixture is shaped to manufacture a food with the desired composite shape.

[0060] First, a general overview of the overall structure of the food manufacturing apparatus 1 will be provided. For example... Figure 2 As shown, the food manufacturing apparatus 1 is configured with a water tank 13, an ingredient tank 17, a mixing unit 18, and an output nozzle 19.

[0061] The water tank 13 has a bottomed cylindrical shape and contains water. A main pipe 20 extending downwards is connected to the bottom of the water tank 13, and its front end (lower end) ultimately connects to an output nozzle 19. The water tank 13 is equipped with a computer (not shown) that constitutes a control unit and a communication unit.

[0062] The ingredient containers 17 contain different basic elements of texture, color, and flavor. Specifically, the four basic elements 17a to d are, for example, a mixture of various ingredients made by mixing hemp protein with other ingredients, such as the first element which is mainly made of hemp and rice, the second element which is mainly made of hemp and seaweed, the third element which is mainly made of hemp and beans, and the fourth element which is mainly made of hemp and konjac.

[0063] In addition, mixing units 18 are connected to the lower ends of the ingredient containers 17. The dispenser is controlled by the control unit (not shown in the figure) so that the basic taste elements in each ingredient container 17 are delivered in a predetermined amount from the lower end to each mixing unit 18.

[0064] Each mixing unit 18 generates a mixture obtained by mixing the basic elements supplied from the aforementioned ingredient containers 17 with water supplied through the main pipe 20. Specifically, the mixing unit 18 includes a stirring unit that mixes and stirs the aforementioned basic elements with water. In addition to generating the mixture, the mixing unit 18 can also function as a texture reproduction unit by heating or cooling the mixture to reproduce the desired texture based on texture data.

[0065] The mixing unit 18 stirs the aforementioned basic elements supplied through the main pipe 20 with water to homogenize them, generating a mixture. Furthermore, the mixing unit 18 also has the function of heating these mixtures by boiling or similar methods. In addition, a cooling unit such as a cooling fan is provided below the mixing unit 18 to cool the mixture stirred and heated by the mixing unit 18. As a result, a gel-like solidified mixture can be obtained.

[0066] Below each mixing unit 18, an extrusion unit 21 is connected via a stirring unit 22, and below the extrusion unit 21, an output nozzle 19 is connected. The output nozzle 19 is movably supported by a movable arm that can move in three axes (x-axis, y-axis, z-axis) in the horizontal and vertical directions. By moving along the three axes (x-axis, y-axis, z-axis), the mixture passing through the mixing unit 18 is intermittently extruded from the front end, shaping the mixture into a predetermined shape.

[0067] A mold frame 23 is disposed below the output nozzle 19. The shape of the food to be molded is cut out as a recess 23a in the mold frame 23. The mixture is extruded from the front end of the output nozzle 19 into the recess 23a. Based on the command of the control unit, the output nozzle 19 is moved in three axis directions (x-axis, y-axis, z-axis), thereby enabling the production of new artificial meat 3 shaped into a specified shape.

[0068] In addition, three enzyme storage cartridges 24 are connected midway along the main pipe 20 connected to the water tank 13 to adjust the texture of the mixture. Each enzyme storage cartridge 24 contains enzymes used to reproduce different tastes and textures. Examples of enzymes include TG (transglutaminase) for reproducing the firmness of artificial meat 3, AG (alpha-glucosidase) for reproducing the moist texture of artificial meat 3, and PG (protein glutaminase) for reproducing the smooth texture of artificial meat 3. It should be noted that the enzymes are not limited to these and can be added or modified as appropriate.

[0069] Each enzyme storage tank 24 is connected to the main pipeline 20 via a liquid dispensing device such as a dispenser. The dispenser is controlled by a control unit to deliver a predetermined amount of enzyme to the main pipeline 20. Each downstream end 25 of the main pipeline 20 is connected to the mixing unit 18 via a water inlet that injects water containing a predetermined amount of enzyme.

[0070] Between the pipe 16 and the output nozzle 19 are provided a mixing unit 18, which is a mixing unit for mixing basic elements 17a-d, water and enzymes to generate a mixture; a stirring unit 22, which is a reproduction unit for heating or cooling the mixture to reproduce the desired taste, color and texture based on the ingredient data; and an extrusion unit 21.

[0071] [Operation of the food manufacturing apparatus for artificial meat products according to the first embodiment]

[0072] By activating the food manufacturing apparatus 1 described above, the method for manufacturing artificial meat according to the first embodiment can be implemented. The manufacturing method according to the first embodiment is a method for manufacturing artificial meat 3 based on ingredient data obtained by quantifying the flavor, color, shape, and texture of artificial meat. Specifically, it includes the steps of mixing a mixture of raw materials containing organized plant-based proteins based on the ingredient data, heating and coagulating it, and shaping it. In the first embodiment, the process of mixing the raw material mixture, heating and coagulating it, and shaping it based on the ingredient data is performed using the aforementioned food manufacturing apparatus.

[0073] In detail, based on the food reproduction data, a raw material mixture containing various textured plant proteins is obtained. This mixture is formed by mixing basic elements 17a-d, water, and enzymes in a prescribed ratio. Specifically, the food manufacturing apparatus 1 controls the dispensers of each storage tank based on the food reproduction data. Furthermore, the food manufacturing apparatus 1 uses the mixing unit 18 to mix the basic elements 17a-d supplied in prescribed amounts from each storage tank, the enzymes, and the water supplied in prescribed amounts from the water tank 13 to generate a mixture thereof.

[0074] Next, a heat coagulation process is performed by heating or cooling. Here, the desired taste, color, and texture based on the ingredient data are reproduced by heating or cooling the mixture. Specifically, the mixing unit 18 heats the mixture by heating it with water or blowing cold air onto it with a cooling fan or the like, thereby reproducing the desired texture.

[0075] Next, the molding process is carried out. In the molding process, such as... Figures 3-5 As shown, within the mold frame 23, for example, the fatty portion 31 of the meat is locally shaped using a prescribed mixture, and as... Figures 6-8 As shown, the mixture of flavor, color, and texture of the lean meat portion 32, which becomes meat, flows into the remaining portion to produce artificial meat 3 of a predetermined shape. Specifically, the food manufacturing apparatus 1 draws the mixture onto the mold frame 23 from the output nozzle 19. The method of drawing the mixture can be various.

[0076] The food manufacturing apparatus 1 can, for example, draw a gel-like mixture as dots or lines to form a square shape from top view of a predetermined thickness. This operation can be repeated multiple times, layering the mixture to form multiple layers and shaping it into a predetermined shape. Alternatively, the gel-like mixture can be injected to a predetermined depth into a recess 23a on a mold frame 23 and allowed to solidify, thereby shaping it into a predetermined shape. In this way, by appropriately changing the drawing method according to the data structure of the reproduced specified food, for example, it is possible to... Figure 9 The artificial meat 3 shown is composed of a lean meat portion 32 and a fat portion 31, and all types of prescribed foods, such as artificial meat 3, will be molded into a prescribed shape to reproduce its taste.

[0077] It should be noted that the mixing, heating / cooling, and molding processes described above do not necessarily have to be performed in this order. They can be performed together in sequence, or the order can be changed. For example, heating / cooling can be performed after molding into a cube shape to solidify the mixture. In this case, the heating / cooling process is part of the molding process.

[0078] [The function and effects of the invention involved in the first embodiment]

[0079] According to the invention involved in the first embodiment, it is possible to effectively utilize hemp protein source to obtain artificial meat products, as shown in Tables 1 and 2, which have higher nutritional value than the original meat, and have a flavor and texture close to that of natural meat, and also look close to that of natural meat.

[0080] In detail, as shown in Tables 1 and 2, the hemp protein source in hemp meat contains nutrients in a balanced manner equivalent to animal protein compared to other plant-based raw materials such as soybeans and broad beans, making it a complete substitute for animal protein. Given the amount of water, oxygen, and carbon dioxide emitted by livestock farming, animal protein has a significant impact on the Earth's environment. Hemp protein resources are easy to cultivate, derived from plants, and therefore absorb carbon dioxide and release oxygen, thus having a smaller environmental burden and being an easily obtainable complete protein source.

[0081] [Table 1]

[0082] Wagyu / Tenderloin / Red Meat Spicy meat protein 19.1 26.26 g lipids 15 16.56 g carbohydrate 0.3 22.91 g Equivalent to the amount of table salt 0.1 0.64 g Saturated fatty acids 5.79 1.25 g Monounsaturated fatty acids 6.9 1.55 g Polyunsaturated fatty acids 0.49 7.25 g

[0083] [Table 2]

[0084]

[0085] In particular, according to the invention of the first embodiment, by converting ingredient data obtained by quantifying the texture of a specified food into ingredient reproduction data, it is possible to manufacture a new food that reproduces the texture of a specified food by combining multiple basic texture elements. Furthermore, by shaping the food into a cubic shape, it is possible to easily provide a new food that reproduces the texture of a specified food, without needing to form a complex shape.

[0086] [Artificial meat products according to the second embodiment]

[0087] Next, the artificial meat product according to the second embodiment will be described. It should be noted that items common to the artificial meat product according to the first embodiment have been omitted from the description.

[0088] The second embodiment of the artificial meat product is characterized by the use of a mixture of hemp protein source and powdered quinoa as the main raw material, i.e., a plant-based protein source.

[0089] As mentioned above, hemp has a unique grassy, ​​bitter / astringent taste, and its texture is dry and lacks elasticity. Therefore, it is difficult to market it directly as a substitute for edible meat. It needs to be mixed with other substances to achieve a flavor and texture that is closer to that of actual edible meat.

[0090] However, meat extracts used to make the flavor resemble that of edible meat and starch products used to improve the texture are mostly industrial products and may not necessarily be beneficial to the environment or human health.

[0091] Therefore, in the second embodiment, quinoa, a natural plant, is mixed in a prescribed proportion with a hemp protein source to form a plant-based protein source, thereby creating an artificial meat product that can solve the above-mentioned problems.

[0092] Quinoa, along with millet, foxtail millet, and barnyard millet, is a plant classified as a whole grain. Primarily produced in South American countries such as Peru and Bolivia, it has been consumed as a grain since ancient times. It is highly nutritious, containing more potassium, magnesium, phosphorus, iron, and other minerals than other whole grains, and also contains a significant amount of linolenic acid, which inhibits cholesterol production, thus earning it superfood status.

[0093] In addition, although quinoa does not contain gluten, it contains highly viscous starch, which gives hemp seeds a proper chewy texture.

[0094] Although quinoa has a refreshing taste, to the point that it can be washed, boiled, and eaten directly, it also has a unique medicinal flavor. If you want to consume large quantities of quinoa alone, the flavor will be compromised.

[0095] Therefore, in the second embodiment, various artificial meat products with different mixing ratios of hemp protein source and quinoa were manufactured, and ingredient data that quantifies the taste, smell and texture of the artificial meat products was generated, and the optimal mixing ratio was discovered.

[0096] As shown in part of Table 3, samples No.1 to No.6 were generated, artificial meat products were manufactured, and their odor, taste, and elasticity were evaluated.

[0097] [Table 3]

[0098]

[0099] Sample No. 1 does not contain quinoa; it is made by mixing hemp protein source (composed of hemp seeds and kernels) with vegetable broth and steaming.

[0100] In Sample No. 2, the content of hemp protein source remained unchanged, but quinoa powder, made from quinoa, was added at a ratio of 20% (hemp:quinoa = 5:1) relative to the hemp protein source content. It should be noted that the amount of mixed vegetable broth was approximately 35% by weight relative to the combined weight of hemp and quinoa. This was also the case in Samples No. 3 through No. 6.

[0101] Similarly, Sample No. 3 was prepared by setting quinoa to 25% of hemp (hemp:quinoa = 4:1), Sample No. 4 to 33% (hemp:quinoa = 3:1), Sample No. 5 to 50% (hemp:quinoa = 2:1), and Sample No. 6 to 75% (hemp:quinoa = 4:3).

[0102] Tables 4 and 5 show graphs of the food data obtained by quantifying the evaluation values.

[0103] It should be noted that the aroma used for evaluation was evaluated in two ways: the numbing sensation from sesame seeds and the grainy aroma from quinoa.

[0104] [Table 4]

[0105]

[0106] [Table 5]

[0107]

[0108] The results of observing the No.1 sample, which did not contain quinoa, showed a distinctive grassy aroma, along with a bitter and astringent taste. Furthermore, it lacked the elasticity of edible meat, left a powdery residue in the mouth, and was difficult to hold together as a food ingredient.

[0109] The results of sample No. 2, which was mixed with quinoa at a ratio of 20% to hemp, showed that although the elasticity was not improved, the unique aroma of hemp was improved to some extent.

[0110] Similarly, in samples No. 3 to No. 5, where the proportion of quinoa mixed into the hemp protein source was increased, the characteristic grassy flavor of hemp decreased as the proportion of quinoa increased, and the grain aroma from quinoa became dominant. Furthermore, it was observed that with the increase of the quinoa proportion, the bitterness and astringency from hemp disappeared, resulting in an improved flavor. In addition, regarding the texture, there was no powdery feel; sample No. 5 exhibited a meat-like elasticity.

[0111] On the other hand, in sample No. 6, which contained quinoa at a 75% sesame ratio, although the characteristic grassy and bitter taste of sesame disappeared, the grain aroma and sweetness from quinoa became dominant. Furthermore, it was highly viscous, becoming sticky during shaping, and also had a slightly sticky texture when chewed. In other words, if too much quinoa is used, its characteristics become dominant, resulting in a loss of the flavor and texture of edible meat; therefore, maintaining an appropriate mixing ratio is important.

[0112] By pre-producing ingredient data that quantifies the aroma, taste, and elasticity of the manufactured artificial meat products, and then mixing quinoa according to a mixing ratio determined based on the pre-produced ingredient data, it is possible to create artificial meat products with a flavor and texture close to edible meat.

[0113] Especially in the second embodiment, since ingredients such as sesame, which have a unique aroma and texture, are mixed with quinoa, which also has a unique aroma and texture, it is important to mix them in a ratio that takes advantage of the advantages of both while eliminating their disadvantages.

[0114] Therefore, by determining the proportion of quinoa mixed in hemp seeds based on ingredient data obtained by quantifying the taste, aroma, and texture of the generated artificial meat products, it is possible to utilize the characteristics of hemp and quinoa to obtain artificial meat products with flavor and texture close to that of actual edible meat.

[0115] It should be noted that, similar to the first embodiment, the second embodiment can combine multiple basic texture elements with different textures to generate artificial meat products with complex textures, much like real edible meat. That is, by preparing various plant-based protein sources that vary the mixing ratio of hemp and quinoa, such as... Figures 4-9 As shown, the product is shaped by configuring one plant-based protein source in one part and other plant-based protein sources in the remaining part, thereby providing artificial meat products with different textures in different parts.

[0116] Furthermore, it is the same as the first embodiment in all other respects.

[0117] Furthermore, in the second embodiment, artificial meat products can also be manufactured using the same manufacturing method as in the first embodiment.

[0118] That is, artificial meat products can be manufactured through the following steps: preparing a specified amount of quinoa protein source; weighing powdered quinoa in a specified ratio relative to the specified amount of quinoa protein source; mixing the quinoa protein source and the weighed powdered quinoa to generate a plant-based protein source; mixing the plant-based protein source with water, vegetable broth, or other liquids to generate a raw material mixture; heating and solidifying the mixed raw material mixture; and shaping the solidified mixture. Furthermore, when weighing the powdered quinoa in a specified ratio relative to the quinoa protein source, the weighing should be performed in a manner consistent with pre-prepared ingredient data to obtain appropriate flavor and elasticity.

[0119] It should be noted that the example given is using both hemp seeds and hemp kernels as a source of hemp protein, but there is no problem using either hemp seeds or hemp kernels.

[0120] In addition, powdered quinoa was exemplified as a substance mixed in with hemp protein source, but there is no problem using a mixture of quinoa with residual granular quinoa of appropriate particle size.

[0121] [The function and effects of the invention involved in the second embodiment]

[0122] According to the invention of the second embodiment, it is possible to use hemp protein source that is less environmentally burdensome and has high nutritional value. At the same time, it is possible to use the elasticity and flavor of quinoa to compensate for the bitterness and lack of texture of hemp, and provide artificial meat products that can obtain flavor and texture close to natural meat when chewing.

[0123] It should be noted that the described embodiments and variations are for illustrative purposes only. Other embodiments of the present invention may be combinations of the above embodiments and variations, either wholly or partially. Furthermore, the embodiments of the present invention are not limited to the above embodiments, and various changes, substitutions, and modifications can be made without departing from the spirit and intent of the present invention. Moreover, if the technical concept of the present invention can be implemented in other ways due to technological advancements or derived technologies, then this method can also be used. Therefore, the claims encompass all embodiments that can be included within the scope of the technical concept of the present invention.

[0124] Industry availability

[0125] The artificial meat products and their manufacturing methods of the present invention can be supplied in various forms, such as being provided in restaurants or sold as pre-processed foods in supermarkets.

[0126] Symbol Explanation

[0127] 1: Food manufacturing equipment; 3: Artificial meat; 13: Water tank; 16: Pipeline; 17: Ingredient tank; 17a-d: Basic elements; 18: Mixing unit; 19: Output nozzle; 20: Extrusion unit; 21: Mixing unit; 22: Mold frame; 23: Recess; 24: Enzyme storage box; 25: Downstream end; 31: Fatty meat portion; 32: Lean meat portion.

Claims

1. A type of artificial meat product, characterized in that, This refers to artificial meat products made primarily from plant-based protein sources. The plant-based protein source comprises a hemp protein source consisting of hemp seeds and / or hemp kernels, and quinoa mixed in a specified proportion of 25% by mass and less than 100% by mass relative to the hemp protein source. The quinoa mentioned above is in powder form.

2. The artificial meat product according to claim 1, wherein the proportion of powdered quinoa mixed in the hemp protein source is determined based on the ingredient data obtained by quantifying the taste, odor and texture of the generated artificial meat product.

3. The artificial meat product according to claim 1 or 2, wherein the specified proportion is 25% by mass or more and 75% by mass or less.

4. A method for manufacturing artificial meat products, characterized in that, A method for manufacturing artificial meat products using plant-based protein sources as the main raw material, characterized by: The steps for preparing a hemp protein source consisting of hemp seeds and / or hemp kernels. The step of weighing quinoa in a specified proportion of 25% by mass or more and less than 100% by mass relative to the hemp protein source. The steps of mixing and kneading the hemp protein source with the weighed quinoa, and... The step of heating and coagulating the mixed hemp protein source with quinoa. The quinoa mentioned above is in powder form.

5. The manufacturing method according to claim 4, wherein the specified proportion is 25% by mass or more and 75% by mass or less.

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