Method for producing tissue soy protein containing rice flour and tissue soy protein containing rice flour produced by the method

Abstract

This invention relates to a textured soy protein containing rice flour, comprising 58-80% by weight of soy protein, 9-22% by weight of rice flour, 8-18% by weight of wheat gluten, and 1-5% by weight of additives as solids. During the extrusion process for producing the textured soy protein, the texture of the soy protein is altered by the rice flour and wheat gluten, making it possible to produce a textured soy protein with a softer and more elastic texture.

Description

Technical Field

[0001] The present invention relates to textured soy protein containing rice flour and a method for producing the same. More specifically, since a softer texture is formed by containing rice flour, the present invention relates to textured soy protein that can be widely applied to various food fields and a method for producing the same.

Background Art

[0002] Protein is a major component that constitutes the body and is mainly ingested through meat and seafood, and is also supplied to the human body through foods such as beans, nuts, and eggs.

[0003] Recently, there has been an increasing trend of people restricting meat consumption for religious or health reasons, or aiming for a vegetarian diet for ethical or moral reasons. Moreover, in order to solve global warming, food shortages, and animal welfare problems, the market for plant-based alternative meats to replace meat is rapidly expanding worldwide. Along with this, research on plant-based alternative meats that can achieve the texture, color, taste, aroma, etc. of meat is being steadily carried out.

[0004] Among these, in order to directly replace and embody the texture of meat, a high level of technology is required, so it has been a problem until now. As a method for mimicking the texture of meat, a method for embodying the fibrous structure of alternative meat can be mentioned. For this purpose, "Beyond Meat" presents a method of extruding proteins separated from soybeans. In such a method, the core technology is to adjust the pressure, temperature, and speed during extrusion to produce highly dense textured soy protein. The protein dissolution, mixing, and structure formation stages are carried out by the high temperature, high pressure, and shear force applied during extrusion molding, and it has the advantage of forming a texture and flavor similar to actual meat and reducing the bitterness and volatile compounds of soybeans.

[0005] However, when producing alternative meats called textured vegetable protein (TVP) or textured soy protein (TSP) that mimic the texture of meat using this method, there is a problem in that the texture of the alternative meat is excessively hard and cannot reproduce the soft texture of real meat. This limits the uses of the alternative meat and reduces the versatility of vegetable or soy protein. [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] The present invention aims to provide a textured soy protein containing rice flour, which embodies a softer texture and can be widely applied to various food fields, as well as a method for producing the same. [Means for solving the problem]

[0007] A method for producing textured soy protein containing rice flour according to one embodiment of the present invention, which solves the problems and technical challenges of the conventional technology described above, comprises: a raw material preparation step of mixing 58-80% by weight of soy protein, 9.3-21.5% by weight of rice flour, 8.7-17.2% by weight of wheat gluten and 1-5% by weight of natural coloring additives with 20-50 parts by weight of water based on 100 parts by weight of total solids to produce a raw material mixture; a molding step of putting the raw material mixture into an extruder and extruding it at a high temperature to produce textured soy protein; and a drying step of drying the textured soy protein obtained through the molding step at 75-95°C for 1-3 hours, wherein the soy protein is at least one of isolated soy protein, isolated pea protein, isolated mung bean protein, and isolated pea protein, and it is preferable that, after going through the drying step, the moisture content is in the range of 1-10% of the total solid content of the textured soy protein.

[0008] The raw material preparation step involves mixing each raw material and stirring at a speed of 1,000 to 2,000 RPM for 1 to 3 hours. The molding step is preferably carried out at 120 to 140°C. The natural coloring additive is more preferably at least one selected from the group consisting of cocoa powder, sedge powder, millennium powder, turmeric powder, gardenia powder, pumpkin powder, green algae powder, spinach powder, and mugwort powder.

[0009] Another embodiment of the present invention is a tissue soy protein containing rice flour produced by the method described above. [Effects of the Invention]

[0010] The rice flour-containing textured soy protein of the present invention has the advantage of forming a soft texture and being able to substitute for various types of meat. [Modes for carrying out the invention]

[0011] Before describing in detail through preferred embodiments of the present invention, it is important to clarify that the terms and words used herein and in the claims should not be interpreted in a manner limited to their conventional or dictionary meanings, but rather in a manner and concept consistent with the technical spirit of the present invention.

[0012] Throughout this specification, when a part "includes" a component, this means, unless otherwise stated, that it may include other components rather than excluding them.

[0013] Throughout this specification, the "%" used to indicate the concentration of a particular substance means (weight / weight)% for solid / solid, (weight / volume)% for solid / liquid, and (volume / volume)% for liquid / liquid, unless otherwise specified.

[0014] Each step can be performed in a different order than the one described unless the context explicitly states otherwise. That is, each step may be performed in the order described, substantially simultaneously, or in reverse order.

[0015] The following describes embodiments of the present invention. However, the scope of the present invention is not limited to the following preferred embodiments, and those skilled in the art can implement various modifications of the content described herein within the scope of the rights of the present invention.

[0016] This invention relates to alternative meats called textured vegetable protein (TVP) or textured soy protein (TSP), which mimic the texture of meat, and to a method for producing the same, and more specifically to textured soy protein containing rice flour and a method for producing the same.

[0017] First, one embodiment of the present invention relates to a tissue soy protein containing rice flour, which comprises soy protein, rice flour, wheat gluten, and additives, specifically containing 58-80% by weight of soy protein, 9-22% by weight of rice flour, 8-18% by weight of wheat gluten, and 1-5% by weight of additives, which is the solid content ratio, and the total tissue soy protein may further contain 10% or less of water. Here, solids refer to all components remaining excluding water.

[0018] Generally, tissue-based soy protein is produced by extruding isolated proteins, such as soy protein, from plants under high temperature and pressure to reconstruct the protein structure. This process embodies the fibrous structure of meat, resulting in a shape, texture, feel, texture, and tissue binding ability similar to meat.

[0019] However, when soy protein is extruded alone, a harder texture is formed than that of actual meat, making it difficult to create a meat-like texture that is soft and elastic. Therefore, in this invention, by including soy protein, rice flour, wheat gluten, and additives in the materials for forming the tissue soy protein, we aim to provide a tissue soy protein that resembles actual meat in appearance, such as color and shape, and embodies the softness and elasticity of actual meat.

[0020] The resulting tissue soy protein has the advantage of possessing a softness and elasticity similar to actual meat. When this tissue soy protein is used to cook plant-based meat products, it has the advantage of maintaining a soft and elastic texture even after the product has cooled down. Compared to the common drawback of cooled plant-based meat products being hard and chewy, the value of the plant-based meat ingredients used in plant-based meat products is significantly higher.

[0021] The soy protein contained in the tissue soy protein containing rice flour of the present invention is an isolated plant protein isolated from soybeans, and may be at least one of isolated soy protein, isolated pea protein, isolated mung bean protein, and isolated pea protein.

[0022] Soy protein is the most important component that determines the basic structure of tissue soy protein, and it is often included in the range of 58-80% by weight. If it is included in less than 58% by weight, the binding between soy proteins is insufficient, and sufficient strength is not ensured to maintain the shape of tissue soy protein, making it difficult to produce tissue soy protein in the desired form. If it is included in more than 80% by weight, the soft and elastic texture of tissue soy protein is not formed, and it is formed only with an excessively hard texture.

[0023] The rice flour is added to absorb moisture, soften the texture of textured soy protein, and achieve a softer texture closer to that of meat. When rice flour is added, the moisture content in the textured soy protein is maintained at a high level. Therefore, when cooking a plant-based meat dish, such as plant-based bulgogi, using textured soy protein, it provides the effect of maintaining a soft texture even after a certain period of time has passed and the plant-based bulgogi has cooled down after cooking.

[0024] The rice flour may be included in the range of 9 to 22% by weight, preferably 9.3 to 21.5% by weight. If it is included less than 9% by weight, a sufficiently soft texture cannot be achieved. If it exceeds 22% by weight, the protein structure of the textured soy protein becomes overly soft, making it difficult to maintain its form or, conversely, causing a problem of deteriorated texture. Therefore, it is preferably added within the aforementioned weight range.

[0025] The wheat gluten forms a gluten structure during the process of manufacturing textured soy protein, promotes the organization of the protein structure within the textured soy protein, and increases the elasticity. As a result, compared to the existing textured soy protein that simply had a hard texture and mouthfeel, it can provide an elastic, supple texture and mouthfeel.

[0026] The wheat gluten is contained in the range of 8 to 18% by weight, preferably 8.7 to 17.2% by weight. If the content of wheat gluten is less than 8% by weight, it is difficult to achieve sufficient elasticity like that of meat. If it exceeds 18% by weight, a problem of excessive elasticity occurs. Therefore, it is preferably contained within the aforementioned weight range.

[0027] The additive is a component added to make the appearance and form of the textured soy protein more similar to meat and can contain a pigment. Preferably, a natural pigment can be used as the pigment. For example, at least one or more of cocoa powder, houttuynia powder, polygonum multiflorum powder, turmeric powder, gardenia powder, pumpkin powder, green algae powder, spinach powder, and mugwort powder can be used, but it is not limited thereto.

[0028] The additive can be contained in the structured soy protein at 1 to 5% by weight. When added at less than 1% by weight, there is almost no effect of the additive. When it exceeds 5% by weight, there are problems that the appearance and form of the meat become poor due to excessive effects, and it has an adverse impact on the texture and taste. Therefore, it is preferably contained within the above-mentioned weight range.

[0029] The above-mentioned structured soy protein generally circulates in a dried state, is hydrated before cooking and then used. By changing seasonings and cooking methods, it can be applied to various plant-based meat dishes such as pulkoggi, ttokkalbi, steak, hamburger patty, tonkatsu, and meat toppings for various dishes. In particular, it can provide a texture almost the same as that of meat such as chicken breast, which is widely used as a diet food.

[0030] In another embodiment of the present invention, it can include a method for producing structured soy protein containing rice flour, including a raw material preparation step of mixing soy protein, rice flour, wheat gluten, and an additive to produce a raw material mixture; a molding step of putting the raw material mixture into an extruder and extruding it at a high temperature to produce structured soy protein; and a drying step of drying the structured soy protein obtained through the molding step.

[0031] The above-mentioned raw material preparation step is a step of mixing soy protein, rice flour, wheat gluten, an additive, and water to produce a raw material mixture. The soy protein, rice flour, wheat gluten, and additive used in this step are the same as those described in one embodiment of the present invention above, so repeated descriptions are omitted.

[0032] In the above-mentioned raw material preparation step, the solid content containing soy protein, rice flour, wheat gluten, and an additive is mixed at a weight ratio of 58 to 80% by weight of soy protein, 9 to 22% by weight of rice flour, 8 to 18% by weight of wheat gluten, and 1 to 5% by weight of the additive, or can be mixed at a weight ratio of 58 to 80% by weight of soy protein, 9.3 to 21.5% by weight of rice flour, 8.7 to 17.2% by weight of wheat gluten, and 1 to 5% by weight of the additive. Water can be added in the range of 20 to 50 parts by weight with respect to 100 parts by weight of the total weight of the solid content.

[0033] In the raw material preparation stage, after mixing each raw material, the mixture can be formed by stirring at a speed range of approximately 1,000 to 2,000 RPM for approximately 1 to 3 hours. At this time, if the mixing speed is less than the aforementioned speed range or the stirring time is less than the aforementioned time, the mixing of each raw material and the formation of gluten structure will be insufficient, resulting in a decrease in the tissue strength of the tissue soy protein. If the mixture is stirred faster than the aforementioned speed, the amount of air mixed into the raw material will increase, leading to the formation of bubbles, which is undesirable.

[0034] Furthermore, if stirring is performed for longer than the aforementioned time, there is a risk of deterioration in texture and consistency due to excessive gluten formation; therefore, it is preferable to perform the stirring under the conditions described above.

[0035] The molding step involves placing the raw material mixture into an extrusion machine and extruding it at a high temperature to produce tissue soy protein. At this stage, the protein structure of the raw material mixture is reconstructed, resulting in tissue characteristics and texture similar to meat.

[0036] At this stage, the injection temperature of the extrusion molding machine can be 120 to 140°C. Below 120°C, it is difficult to form a sufficient texture, and above 140°C, carbonization occurs. Therefore, it is preferable to perform the extrusion process under the aforementioned temperature conditions.

[0037] The aforementioned drying step is a step in which the tissue soy protein obtained through the molding step is dried to adjust the moisture content and stabilize the structure of the tissue soy protein, and may involve drying at 75-95°C for 1-3 hours.

[0038] In this case, if the drying temperature is below the aforementioned range, the drying time increases, leading to a decrease in productivity. If the drying process is carried out at a temperature higher than 95°C, the texture may deteriorate due to the difference in moisture content between the surface and the interior. Furthermore, if the drying time exceeds the aforementioned range, problems may arise such as insufficient drying or a decrease in productivity. Therefore, it is preferable to carry out the drying process under the conditions described above.

[0039] The moisture content after drying can be 10% or less, preferably 1-10%, and maintaining the moisture content within this range effectively prevents protein denaturation due to moisture during distribution and storage.

[0040] The tissue soy protein obtained through these steps is in a dry state, so it is packaged and distributed in this state, and is used after being hydrated before cooking. By changing the seasonings and cooking methods, it can be applied to a variety of plant-based meat dishes such as bulgogi, tteokgalbi, steak, hamburger patties, tonkatsu, and meat toppings for various dishes.

[0041] The specific operation and effects of the present invention will be explained below through one embodiment of the present invention. However, this is presented as a preferred example of the present invention, and the scope of the rights of the present invention is not limited by this embodiment.

[0042] [Manufacturing example]

[0043] Isolated soy protein, rice flour, wheat gluten, and cocoa powder were prepared and mixed according to the proportions shown in Table 1 below. Then, 30 parts by weight of water were added to each mixture for every 100 parts by weight of the total mixture content, and the mixtures were stirred at a speed of 1,500 RPM for 1 hour to produce the raw material mixtures.

[0044] Subsequently, the raw material mixture was fed into an extrusion molding machine set to an injection temperature of 130±2℃ and extruded to produce textured soy protein. The textured soy protein was then dried in a hot air dryer at 85±3℃ for 2 hours to produce textured soy protein containing rice flour.

[0045] [Experimental Example 1]

[0046] First, using tissue soy protein produced from 100% isolated soy protein as a control example, the force required to cut test specimens of the examples and comparative examples, produced by varying the content of rice flour, wheat gluten, and cocoa powder as shown in Table 1, was measured, and the results are shown in Table 1. The cutting force was measured for each test specimen in both a dry state and a state after steam treatment for 20 minutes (wet). Control example 1 was a test specimen produced only from isolated soy protein, and control example 2 was chicken breast from commercially available chicken meat.

[0047] The cutting force was measured by preparing test specimens of each tissue's soy protein by cutting them into 1 cm thick, 1 cm wide, and 1 cm long pieces, and then measuring the force applied when cutting each strain at 80% and a speed of 2 mm / s using a physical property measuring instrument (TA.XT Plus, Stable Micro Systems).

[0048] The cutting force in the dry state of control example 2 was measured after drying commercially available chicken breast at 75-95°C for 1-3 hours, while the cutting force in the wet state was measured after steam treatment for 20 minutes, similar to examples 1-3 and comparative examples 1-4.

[0049] [Table 1]

[0050] The results of Experiment Example 1 showed that when tissue soy protein is produced by adding isolated soy protein, rice flour, and wheat gluten, the cleavage strength is about half that of tissue soy protein produced using isolated soy protein alone, resulting in a softer texture.

[0051] Specifically, comparing Control Example 1 with Comparative Examples 1 and 2, it was confirmed that using rice flour alone as an additive resulted in a softer texture compared to using isolated soy protein alone, while using wheat gluten alone as an additive did not significantly affect the softness.

[0052] Furthermore, comparing Examples 1 to 3, Comparative Examples 3 and 4, it was found that when the rice flour content was insufficient, as in Comparative Example 3, the softening effect was not sufficiently obtained. In contrast, when the rice flour content was excessive, as in Comparative Example 4, while the results were good in a dry state, the cutting force became excessively weak in a wet state, making it difficult to maintain the shape.

[0053] The results of this experiment confirmed that, in order to form the soft texture of tissue soy protein, it is preferable to extrude isolated soy protein together with rice flour and wheat gluten to produce tissue soy protein. In particular, it was found that when the rice flour content is 9-22% by weight, and more preferably 9.3-21.5% by weight, the tissue structure does not collapse in a wet state and a soft meat-like texture can be achieved.

[0054] [Experimental Example 2]

[0055] First, we prepared tissue soy protein using the same control example 1, example 1, comparative example 1, and comparative example 2 as in experimental example 1, as well as tissue soy protein with varying amounts of rice flour and wheat gluten added as shown in Table 2. Then, we measured the food properties and the results are shown in Table 3.

[0056] Food properties were measured by shaping the tissue soy protein sample to a diameter of 3 cm and a height of 0.2 cm, and then measuring it using a physical property analyzer (Model CT3 -10kg, Brookfield) under conditions of 60% strain and a speed of 2 mm / s. Each sample was measured three times, and the statistical values ​​(mean values) obtained by statistical processing using the Duncan method are shown in Table 2.

[0057] [Table 2]

[0058] [Table 3]

[0059] Referring to the results in Table 3 above, it was shown that wheat gluten and rice flour affect the hardness and cohesiveness of the textured soy protein, thereby changing the texture and mouthfeel. Specifically, it was confirmed that Examples 1, 4, and 5 were softer due to lower hardness compared to the control and comparative examples, and had a more elastic texture due to stronger cohesiveness. When the wheat gluten content was insufficient, as in Comparative Example 5, the cohesiveness decreased, and when the wheat gluten content was excessive, as in Comparative Example 6, the hardness became too high.

[0060] Therefore, the results of this experiment confirmed that, in order to form a soft and elastic meat texture, it is preferable to add isolated soy protein, rice flour, and wheat gluten when producing tissue soy protein, and in particular, a wheat gluten content of 8 to 18% by weight is preferable. [Industrial applicability]

[0061] The present invention relates to a textured soy protein containing rice flour and a method for producing the same, which has a soft texture and can be widely applied in various food fields. The method provides a textured soy protein containing rice flour through the following steps: a raw material preparation step in which a raw material mixture is produced by mixing 58-80% by weight of soy protein, 9.3-21.5% by weight of rice flour, 8.7-17.2% by weight of wheat gluten, and 1-5% by weight of natural coloring additives with 20-50 parts by weight of water based on 100 parts by weight of total solids; a molding step in which the raw material mixture is placed in an extruder and extruded at high temperature to produce a textured soy protein; and a drying step in which the textured soy protein obtained through the molding step is dried at 75-95°C for 1-3 hours. Therefore, it has industrial applicability.

Claims

1. Raw material preparation stage: A raw material mixture is produced by mixing 58-80% by weight of soy protein, 9.3-21.5% by weight of rice flour, 8.7-17.2% by weight of wheat gluten, and 1-5% by weight of natural coloring additives with 20-50 parts by weight of water based on 100 parts by weight of total solids; A molding step in which the raw material mixture is placed in an extruder and extruded at high temperature to produce tissue soy protein; and The process includes a drying step in which the tissue soy protein obtained through the molding step is dried at 75-95°C for 1-3 hours; The soy protein is at least one of the following: isolated soy protein, isolated pea protein, isolated mung bean protein, and isolated pea protein. A method for producing tissue soy protein containing rice flour, wherein the moisture content is in the range of 1 to 10% relative to the solid content of the total tissue soy protein, by going through the aforementioned drying step.

2. The method for producing tissue soy protein containing rice flour according to claim 1, characterized in that the raw material preparation step involves mixing each raw material and stirring it at a speed of 1,000 to 2,000 RPM for 1 to 3 hours.

3. The method for producing tissue soy protein containing rice flour according to claim 1, characterized in that the molding step is performed at 120 to 140°C.

4. The method for producing tissue soy protein containing rice flour according to claim 1, characterized in that the natural coloring additive is at least one selected from the group consisting of cocoa powder, sedge powder, millennium powder, turmeric powder, gardenia powder, pumpkin powder, green algae powder, spinach powder, and mugwort powder.

5. A tissue soy protein containing rice flour produced by the method according to any one of claims 1 to 4.

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