Meat substitutes and mandu

Abstract

The present application relates to bound foods comprising cellulose ethers and insoluble dietary fiber.

Description

[Technical Field]

[0001] The present application relates to a binding food material that can replace meat products and does not contain animal ingredients, and mandu made using the same. [Background technology]

[0002] Meat is the primary source of protein for humans, and people have long consumed meat or meat-based foods. However, as global views on health, the environment, animal welfare, and other issues diverge and social awareness changes, an increasing number of people are intentionally limiting their intake of foods containing animal ingredients and instead consuming only foods containing plant-based ingredients. The motivations for this trend are varied, including ethical beliefs that emphasize the importance of animal life and protect animal rights; religious reasons such as Buddhism and Hinduism that restrict the intake of animal ingredients; health reasons due to nutritional considerations such as the high cholesterol and lipid content of meat; and constitutional reasons such as allergies.

[0003] Due to the various reasons and motivations for vegetarianism and limiting the intake of animal ingredients, the demand for ingredients and foods that can replace traditional meat is also increasing, and research into materials that can replace meat products is also ongoing. In order to replace meat products, they must have a high protein content, and soy meat, which uses protein isolated from beans, which are known to have a high protein content among plant-based ingredients, is a typical meat substitute.

[0004] However, materials that can replace meat products must have characteristics similar to those of real meat not only in terms of protein content, but also in terms of physical properties, taste, and texture. Plant-based ingredients must aggregate and bind to exhibit a hard, fibrous texture similar to that of meat, and must provide appropriate hardness, chewiness, and elasticity when chewed in order to achieve a texture similar to that of meat. To achieve a texture similar to that of meat using plant-based ingredients, Patent Document 1 uses vegetable fat to produce plant-based meat, thereby achieving characteristics similar to that of meat juice, while Patent Document 2 improves the texture of artificial meat by using gluten, starch, protein cross-linking agents, protein hydrolysates, etc. However, even in these previous studies, it was difficult to achieve physical properties such as texture and binding properties sufficient to completely replace meat. In addition, since conventional meat substitutes contain soy protein isolate (ISP), which is expensive to produce, as an essential component, there remains a high demand and necessity for the development of meat substitutes that do not contain ISP but have excellent texture and physical properties similar to meat, taking into consideration factors such as production costs and efficiency of the manufacturing process. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Korean Patent Publication No. 2020-0048097 [Patent Document 2] Korean Patent Publication No. 2020-0141958 Summary of the Invention [Problem to be solved by the invention]

[0006] The present application aims to provide a bound food product containing cellulose ether and insoluble dietary fiber and having an adhesive strength of 300 to 700 g·sec.

[0007] Another object of the present application is to provide a method for producing a bound food product, which includes a step of mixing a composition containing a cellulose ether and an insoluble dietary fiber at a speed of 2000 rpm to 4000 rpm.

[0008] Furthermore, the present application aims to provide a mandu filling containing the bound food. Furthermore, the present application aims to provide a mandu containing the mandu filling. [Means for solving the problem]

[0009] These will be described in detail below. Note that each description and embodiment disclosed in this application also applies to other descriptions and embodiments. In other words, all combinations of various elements disclosed in this application are included in this application. Furthermore, this application is not limited to the specific descriptions below. Furthermore, many papers and patent documents are referenced throughout this specification, and citations thereof are provided. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety, thereby more clearly explaining the state of the art to which this application pertains and the contents of this application.

[0010] One aspect of the present application provides a bound food product comprising a cellulose ether and insoluble dietary fiber. The term "bound food" as used herein means a food in which segmented ingredients are bound together and processed into a mass, and is understood to be synonymous with "bound matter" or "paste composition" in this application. The bound food of this application has physical properties and texture similar to meat, even though it does not contain meat, and is therefore used as a substitute for meat products.

[0011] In this application, meat substitute material refers to a material that does not contain animal ingredients but exhibits physical properties similar to foods made from meat (meat) and can replace meat products, and is used interchangeably with terms such as meat substitute, artificial meat, fake meat, artificial meat, soy meat, plant-based meat, and plant-based meat. The meat product may be any product that contains meat, and may be, for example, a food ingredient or food made from meat, muscle, fat, or a mixture thereof separated from pigs, cows, horses, sheep, goats, deer, poultry (chickens, ducks, geese, turkeys, ostriches, turkeys, pheasants), etc.

[0012] In the present application, cellulose ether refers to a cellulose derivative in which the hydroxyl groups of cellulose are etherified. Specifically, the cellulose ether may be methylcellulose or hydroxypropylmethylcellulose. In the bound food product of the present application, the combination of the cellulose ether and insoluble dietary fiber provides a firm fibrous texture with the cellulose ether, while the insoluble dietary fiber alleviates the strong cohesiveness of the cellulose ether, resulting in a moderate fibrous texture due to their complementary properties. Therefore, the bound food product of the present application exhibits physical properties similar to those of materials containing animal ingredients due to the complementary properties of the two aforementioned materials, making it suitable for use as a meat substitute.

[0013] In this application, methyl cellulose refers to a methyl derivative of cellulose obtained by reacting alkali cellulose with methyl halide (CHX). Methyl cellulose is used in various industrial fields such as thickeners, bakery products, body conditioners, coatings and packaging, textiles, agriculture, and pharmaceuticals.

[0014] In this application, hydroxypropyl methylcellulose refers to the propylene glycol ether of methylcellulose, and is used as a food emulsifier, stabilizer, thickener, dispersant, etc.

[0015] Specifically, the cellulose ether may be contained in the bound food in an amount of 1 to 5% by weight based on the total weight of the bound food, or more specifically, the cellulose ether may be contained in the bound food in an amount of 1 to 5% by weight based on the total weight of the bound food. and / or an amount within a range consisting of one upper limit selected from 5%, 4.9%, 4.8%, 4.7%, 4.6%, 4.5%, 4.4%, 4.3%, 4.2%, 4.1%, 4%, 3.9%, 3.8%, 3.7%, 3.6%, 3.5%, 3.4%, 3.3%, 3.2%, 3.1%, and 3% by weight. For example, the cellulose ether may be contained in an amount of 1 to 5% by weight, 1.2 to 4.8% by weight, 1.5 to 4.5% by weight, 1.7 to 4.3% by weight, 2 to 4% by weight, 2.2 to 3.8% by weight, 2.5 to 3.5% by weight, 2.7 to 3.3% by weight, 3 to 3.5% by weight, or 2.5 to 3% by weight. When the cellulose ether is contained in an amount within the above range, it is possible to prevent the release of oil and water, and it becomes easier to achieve gelation and a fibrous texture when the bound food is heated.

[0016] In the present application, the term "insoluble dietary fiber" refers to insoluble polysaccharides that cannot be digested by digestive enzymes, including, but not limited to, at least one selected from the group consisting of cellulose, hemicellulose, lignin, and chitin.

[0017] Specifically, the insoluble dietary fiber may be isolated from any plant, such as wheat dietary fiber or bamboo dietary fiber. Specifically, the insoluble dietary fiber may be contained in the bound food product at a content of 1% to 10% by weight based on the total weight of the bound food product. More specifically, the insoluble dietary fiber may be contained in the bound food product at a content within a range consisting of a lower limit selected from 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, and 4% by weight, and / or an upper limit selected from 10%, 9.5%, 9%, 8.5%, 8%, 7.5%, 7%, 6.5%, 6%, 5.5%, 5%, 4.5%, 4%, 3.5%, and 3% by weight, with the upper limit being higher than the lower limit. For example, the insoluble dietary fiber may be contained at a content of 1% to 10% by weight, 1% to 7% by weight, 1% to 6% by weight, 1% to 5% by weight, or 2% to 5% by weight. When the bound food of the present application contains insoluble dietary fiber in the above-mentioned range, the cohesiveness of the cellulose ether can be alleviated to achieve a moderate fibrous texture, and the food exhibits physical properties at a level similar to that of materials containing animal ingredients.

[0018] Specifically, the bound food may contain cellulose ether:insoluble dietary fiber in a ratio of 0.3 to 2:1. This ratio of cellulose ether and insoluble dietary fiber allows the bound food of the present application to have adhesive properties similar to those of meat even before the addition of a protein component. If the ratio of cellulose ether is higher or lower than the above range, the fibrous texture similar to that of meat will not be achieved. For example, the bound food may contain cellulose ether:insoluble dietary fiber in a ratio of 0.3 to 1.7:1. For another example, the bound food may contain cellulose ether:insoluble dietary fiber in a ratio of 0.5 to 2:1. For yet another example, the bound food may contain cellulose ether:insoluble dietary fiber in any of the following ratios: 0.3 to 0.6:1, 0.3 to 1:1, 0.5 to 1.7:1, 0.5 to 1:1, 1 to 2:1, and 0.5 to 2:1.

[0019] Specifically, the total amount of the cellulose ether and the insoluble dietary fiber may be 2% by weight to 15% by weight based on the total weight of the bound food. More specifically, the total amount of the cellulose ether and the insoluble dietary fiber may be contained in the bound food product at a content within the range consisting of one lower limit selected from 1% by weight, 1.5% by weight, 2% by weight, 2.5% by weight, 3% by weight, 3.5% by weight, 4% by weight, 4.5% by weight, 5% by weight, 5.5% by weight, and 6% by weight, and / or one upper limit selected from 15% by weight, 14.5% by weight, 14% by weight, 13.5% by weight, 13% by weight, 12.5% ​​by weight, 12% by weight, 11.5% by weight, 11% by weight, 10.5% by weight, 10% by weight, 9.5% by weight, 9% by weight, 8.5% by weight, 8% by weight, 7.5% by weight, 7% by weight, 6.5% by weight, 6% by weight, 5.5% by weight, and 5% by weight, with the upper limit being higher than the lower limit. For example, the total amount of the cellulose ether and insoluble dietary fiber may be 5 to 10% by weight based on the total weight of the bound food. If the total amount of the cellulose ether and insoluble dietary fiber is lower than the above weight percent range, the physical properties and texture similar to those of meat are not sufficiently formed, and if it is higher than the above range, the surface of the meat product substitute material becomes excessively sticky.

[0020] The bound food product of the present application may be free of animal ingredients, and may be free of meat, muscle, fat, or mixtures thereof separated from pigs, cows, horses, sheep, goats, deer, poultry (chickens, ducks, geese, turkeys, ostriches, turkeys, pheasants), etc.

[0021] The bound food of the present application has the excellent effect of exhibiting physical properties and texture similar to those of food ingredients or foods made using animal ingredients, despite not containing any animal ingredients, and is therefore useful as a material to replace meat products.

[0022] Furthermore, the bound food product of the present application has physical properties and texture similar to meat, even without the addition of a separate protein component or before the addition of a protein component. For example, the bound food product of the present application may not contain isolated soy protein (ISP).

[0023] Specifically, the bound food of the present application does not contain animal dietary fiber, animal protein, or animal fat, and has adhesiveness equivalent to or in the same range as that of meat, and therefore can be used as a substitute for meat products.

[0024] In this application, adhesiveness refers to a specific value that measures the ability of a food material to stick to a substance or surface, and binding property refers to the ability of each component in a bound food to adhere to each other.

[0025] The adhesiveness of the bound food may be the same as or in the same range as that of meat. In the examples of the present application, the adhesiveness of a bound pork product produced using pork as a raw material was measured and found to be approximately 455,498 g sec (Example 4). Therefore, the adhesiveness in the present application that is the same as or in the same range as that of meat means an adhesiveness in the range of 300 to 700 g sec, more specifically, an adhesiveness in the range of 400 to 700 g sec.

[0026] Here, the adhesiveness may be measured using a texture analyzer under the following conditions. [Measurement conditions] ·Force:5.0g / Distance:40mm / Test speed:2.00mm / s Specifically, the adhesiveness of the bound food may be measured using a texture analyzer probe under the above measurement conditions, for example, by attaching the probe to the surface of the bound food and then measuring the force required to detach the probe. More specifically, the adhesiveness of the bound food may be a value within a range having a lower limit selected from 300, 320, 350, 370, 400, 420, 450, 470, and 500 g·sec and / or an upper limit selected from 700, 680, 650, 630, 600, 580, 550, 530, and 500 g·sec. For example, the adhesiveness may be expressed as a numerical value of 300 to 700 g·sec, 320 to 680 g·sec, 350 to 650 g·sec, 370 to 630 g·sec, 400 to 600 g·sec, 420 to 580 g·sec, 450 to 550 g·sec, 470 to 530 g·sec, 500 to 550 g·sec, or 450 to 500 g·sec. In this way, the bound food of the present application has adhesiveness similar to that of meat and has excellent adhesiveness, and therefore exhibits a texture, texture, or appearance similar to that of meat.

[0027] The bound food product of the present application may further comprise an aqueous phase component, which may be an aqueous phase component used in the production of food products in the art, and specifically may comprise at least one selected from water and honjozo soy sauce.

[0028] Specifically, the water may be contained in an amount of 35% to 70% by weight based on the total weight of the bound food product. More specifically, the water may be contained in an amount of 35% to 70% by weight based on the total weight of the bound food product. More specifically, the water may be contained in an amount of 40% to 70% by weight based on the total weight of the bound food product. The content may be within a range consisting of 69.5% by weight, 69% by weight, 68.5% by weight, 68% by weight, 67.5% by weight, 67% by weight, 66.5% by weight, 66% by weight, 65.5% by weight, 64.5% by weight, 64% by weight, 63.5% by weight, 63% by weight, 62.5% by weight, 62% by weight, 61.5% by weight, 61% by weight, 60.5% by weight, 60% by weight, and one upper limit selected so that the upper limit is higher than the lower limit.

[0029] Specifically, the brewed soy sauce may be contained in an amount of 5 to 12% by weight based on the total weight of the bound food product, or may be contained in the bound food product at a content within a range defined by a lower limit selected from 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, and 8% by weight, and / or an upper limit selected from 10%, 9.5%, 9%, 8.5%, and 8% by weight, provided that the upper limit is higher than the lower limit.

[0030] The aqueous phase component may be contained in an amount of 50 to 70% by weight of the total bound food. Here, the content of the aqueous phase component is understood to be a value measured in the bound food before cooking. Specifically, the aqueous phase component may be contained in the bound food in an amount of 50 to 70% by weight, with the lower limit selected from 50%, 50.5%, 51%, 51.5%, 52%, 52.5%, 53%, 53.5%, 54%, 54.5%, 55%, 55.5%, 56%, 56.5%, 57%, 57.5%, 58%, 58.5%, 59%, 59.5%, and 60% by weight, and / or 70% or 69% by weight. The aqueous phase component may be contained in an amount within the range of 5% by weight, 69% by weight, 68.5% by weight, 68% by weight, 67.5% by weight, 67% by weight, 66.5% by weight, 66% by weight, 65.5% by weight, 65% by weight, 64.5% by weight, 64% by weight, 63.5% by weight, 63% by weight, 62.5% by weight, 62% by weight, 61.5% by weight, 61% by weight, 60.5% by weight, 60% by weight, 59.5% by weight, and 59% by weight, with one upper limit selected so that the amount is higher than the lower limit. If the amount of the aqueous phase component is lower than the above range, the cohesiveness will be low and the fluidity will be high, preventing the proper formation of the bound food product. If the amount is higher than the above range, the cohesiveness will be too high, making filling difficult and increasing the rate of defects during the formation of the bound food product.

[0031] Specifically, the weight ratio of the cellulose ether, the insoluble dietary fiber, and the aqueous phase component is 0.3 to 2:1:14 to 22, respectively, but is not limited thereto.

[0032] The bound food product of the present application may further comprise an oil phase component, which may be a vegetable oil, such as, but not limited to, at least one selected from the group consisting of soybean oil, canola oil, corn oil, olive oil, sunflower oil, coconut oil, palm oil, onion oil, brown rice oil, and sesame oil.

[0033] The oil phase component may be contained in the bound food product in an amount of 15% to 40% by weight based on the total weight of the bound food product. Specifically, the ... %, 31.5% by weight, 31% by weight, 30.5% by weight, 30% by weight, 29.5% by weight, 29% by weight, 28.5% by weight, 28% by weight, 27.5% by weight, 27% by weight, 26.5% by weight, 26% by weight, 25.5% by weight, 25% by weight, 24.5% by weight, 24% by weight, 23.5% by weight, and 23% by weight.

[0034] In one specific example, the bound food of the present application may contain the cellulose ether, dietary fiber, aqueous phase component, and oil phase component in weight ratios ranging from 0.3 to 2:1:14 to 22:5 to 8, respectively.

[0035] The meat substitute material of the present application may further contain textured vegetable protein, which further improves the binding properties of the bound food.

[0036] In this application, textured vegetable protein refers to a protein prepared by texturing vegetable protein to have an appearance, shape, and texture similar to meat. The textured vegetable protein may be prepared by removing fat from a protein-containing vegetable material, but may be prepared by any method. The textured vegetable protein may be any protein derived from a vegetable material, specifically, proteins from beans, wheat, menjitsu, almonds, mushrooms, potatoes, pumpkins, peas, rice, corn, peanuts, sunflowers, etc. The textured vegetable protein may be, for example, textured soybean protein (TSP) obtained from soybeans.

[0037] The textured vegetable protein may be contained in the bound food product at a content of 5% to 20% by weight based on the total weight of the bound food product. Specifically, the textured vegetable protein may be contained in the bound food product at a content within a range defined by a lower limit selected from 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, and 6% by weight and / or an upper limit selected from 15%, 14.5%, 14%, 13.5%, 13%, 12.5%, 12%, 11.5%, 11%, 10.5%, 10%, 9.5%, 9%, 9.5%, 9%, 8.5%, 8%, 7.5%, and 7% by weight. For example, the textured vegetable protein may be contained at a content of 3% to 20%, 4% to 8%, or 5% to 7% by weight. When the textured vegetable protein is included in the above range, the formation of binding and adhesion is facilitated, and the bound food product of the present application exhibits a level of physical properties more similar to materials containing animal ingredients.

[0038] Specifically, the blending ratio of the cellulose ether, dietary fiber, and textured vegetable protein is in the range of 0.3-2:1:1-3, but is not limited to this. Specifically, the bound food product of the present application may further contain additional ingredients such as emulsifiers, flavorings, natural carbohydrates, sweeteners, colorings, nutrients, vitamins, minerals (electrolytes), flavorings such as synthetic flavors and natural flavors, colorings and enhancers, pectinic acid and its salts, alginic acid and its salts, organic acids, protective colloids, thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, and combinations thereof. Examples of the emulsifiers include, but are not limited to, lecithin, glycerin fatty acid esters, tocopherol, and combinations thereof. Examples of the natural carbohydrates include common sugars, including monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, as well as sugar alcohols such as xylitol, sorbitol, and erythritol. The flavoring agents include natural flavoring agents (thaumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.)) and synthetic flavoring agents (saccharin, aspartame, etc.).

[0039] Specifically, the bound food of the present application is in the form of a curd, but is not limited to this, and various forms can be used depending on the type and characteristics of the ingredients or food to be produced.

[0040] Specifically, the bound food product of the present application is used to produce, for example, patties, sausages, meatballs, and mandu, but may be any proteinaceous vegetarian food. Specifically, the bound food product of the present application is used to produce, but is not limited to, mandu fillings.

[0041] Another aspect of the present application provides a composition for preparing a meat substitute, comprising a cellulose ether and an insoluble dietary fiber. Specifically, the composition for preparing a meat substitute may further comprise at least one selected from the group consisting of an aqueous phase component, an oil phase component, and a textured vegetable protein.

[0042] The definitions, types, contents, etc. of the cellulose ether, insoluble dietary fiber, aqueous phase component, oil phase component, textured vegetable protein, additional component, etc. are as described above. Yet another aspect of the present application provides a method for producing a bound food product, comprising a mixing step of mixing a composition comprising a cellulose ether and an insoluble dietary fiber.

[0043] The method may further comprise the step of mixing a textured vegetable protein with the bound food product. Specifically, the step of mixing the textured vegetable protein may be, but is not limited to, a step in which a composition containing the cellulose ether and insoluble dietary fiber is mixed in the step of preparing curd, and then the textured vegetable protein is added and mixed sequentially.

[0044] Specifically, the step of mixing the textured vegetable protein may be, but is not limited to, a step of simultaneously mixing the cellulose ether, dietary fiber, and textured vegetable protein with the composition containing cellulose ether and dietary fiber in the step of preparing curd. In this manner, by mixing the composition containing cellulose ether and dietary fiber at high speed and then sequentially adding the textured vegetable protein, a unique texture is formed in the bound food during the process of forming the bound product, and the chewiness is significantly improved.

[0045] Specifically, the composition may further comprise at least one of an aqueous phase component and an oil phase component, and may further comprise additional ingredients such as emulsifiers, flavoring agents, natural carbohydrates, sweeteners, coloring agents, nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic flavors and natural flavors, coloring agents and enhancers, pectinic acid and its salts, alginic acid and its salts, organic acids, protective colloids, thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, and combinations thereof.

[0046] Here, the cellulose ether, dietary fiber, textured vegetable protein, aqueous phase component and oil phase component, their contents, effects, characteristics, etc. are as described above. The mixing can be performed by a method commonly used in the art, and is not limited thereto. Specifically, the mixing can be performed by a high-speed rotation method. The high-speed rotation may be performed using a blender at 2,000 rpm to 4,000 rpm. Mixing at a speed lower than this makes it difficult to form a bound substance and is not suitable for imparting a fibrous texture similar to that of meat. Specifically, the high-speed rotation may be performed at a speed of 2500 rpm to 4,000 rpm, 3,000 rpm to 4,000 rpm, 3,500 rpm to 4,000 rpm, 2,000 rpm to 3,500 rpm, 2,300 rpm to 3,600 rpm, 2,500 rpm to 3,500 rpm, 3,000 rpm to 3,500 rpm, 2,000 rpm to 3,000 rpm, 2,500 rpm to 3,000 rpm, or 3,300 rpm to 3,800 rpm. More specifically, the high-speed rotation may be performed at a speed within a range consisting of one lower limit selected from 2000 rpm, 2200 rpm, 2400 rpm, 2600 rpm, 2800 rpm, 3000 rpm, 3200 rpm, and 3400 rpm, and / or one upper limit selected from 2800 rpm, 3000 rpm, 3200 rpm, 3400 rpm, 3600 rpm, 3800 rpm, and 4000 rpm so as to be higher than the lower limit.

[0047] The mixing is carried out for 30 seconds to 2 minutes, but is not limited to this. Specifically, the mixing may involve adding water at 10° C. or less. The method for producing a bound food product of the present application can provide a bound food product that does not contain meat but has texture and physical properties similar to those of meat.

[0048] Yet another aspect of the present application provides a mandu filling comprising the bound food. Specifically, the mandu filling may further comprise at least one selected from the group consisting of vegetables, glass noodles, tofu, and kimchi. Specifically, the mandu filling may further comprise at least one selected from the group consisting of vegetables, glass noodles, tofu, and kimchi, but is not limited thereto. Depending on the type, purpose, and preference of the mandu to be made, any ingredients that can be included in mandu may be further included. For example, the mandu filling may further comprise vegetables such as green onions, chives, onions, cabbage, and radish, glass noodles, tofu, kimchi, garlic, salt, sugar, pepper, sesame oil, and roasted sesame seeds.

[0049] Specifically, the vegetables may have an average cut size of 3 mm to 15 mm. Specifically, the average cut size of the vegetables is 3 mm to 15 mm, but is not limited to this. More specifically, among the vegetables, the average size of green onions is 3 mm to 6 mm, the average size of chives is 10 mm to 15 mm, the average size of onions is 5 mm to 12 mm, and the average size of cabbage is 6 mm to 10 mm, but is not limited to these.

[0050] The mandu filling may be free of animal ingredients, such as meat, muscle, fat, or mixtures thereof separated from pigs, cows, horses, sheep, goats, deer, poultry (chickens, ducks, geese, turkeys, ostriches, turkeys, pheasants), etc.

[0051] The binding food has been described above. Here, when the meat product substitute of the present application is used in a product made by mixing various ingredients such as vegetables and seasonings, such as the filling of mandu, it has the effect of providing excellent cohesion of each ingredient, providing an excellent chewiness after steaming, and exhibiting improved binding properties. In particular, since the meat product substitute of the present application has excellent binding properties, sufficient binding properties are ensured even in products that mainly contain non-binding ingredients other than binding foods, specifically in products that use 65% by weight or more of non-binding ingredients.

[0052] The mandu filling of the present application does not contain animal ingredients or meat, but has physical properties equivalent to or in a similar range to those of meat-containing mandu fillings. Specifically, the mandu filling has adhesiveness equivalent to or in a similar range to that of a binding material made using meat. Furthermore, because the mandu filling has adhesiveness equivalent to or in a similar range to that of a mandu filling made using meat, it can achieve a similar texture. Furthermore, because the mandu filling contains the meat substitute material of the present application, it has excellent properties in terms of hardness, cohesiveness, elasticity, gumminess, and chewiness. Specifically, the hardness, cohesiveness, elasticity, gumminess, and chewiness of the mandu filling are equivalent to or in a similar range to those of mandu fillings made using animal ingredients. Therefore, the mandu filling of the present application, despite not using animal ingredients, exhibits an appearance, shape, texture, and texture similar to those of mandu fillings made using meat.

[0053] In the present application, "hardness" refers to the mechanical property of food related to its flexibility. Specifically, the hardness of the mandu filling may be 10 to 20 g. For example, the hardness of the mandu filling may be a rational number between two numbers selected from 10 g, 10.5 g, 11 g, 11.5 g, 12 g, 12.5 g, 13 g, 13.5 g, 14 g, 14.5 g, 15 g, 15.5 g, 16 g, 16.5 g, 17 g, 17.5 g, 18 g, 18.5 g, 19 g, 19.5 g, and 20 g, where the larger number is the upper limit and the smaller number is the lower limit.

[0054] In this application, "cohesion" refers to the internal binding force required to maintain the shape of a food product and the ability to recover from deformation. Specifically, the cohesion of the mandu filling may be 0.2 to 0.3. For example, the cohesion of the mandu filling may be a rational number between two numbers selected from 0.20, 0.21, 0.22, 0.23, 0.24, 0.25, 0.26, 0.27, 0.28, and 0.29, where the larger number is the upper limit and the smaller number is the lower limit.

[0055] In the present application, "springiness" refers to the ability of an object to quickly return to its original state after being bent, pushed, or pulled and then the force is removed. Specifically, the springiness of the mandu filling may be 30 to 60%. For example, the springiness of the mandu filling may be a rational number between two values ​​selected from 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, and 60%, where the larger value is the upper limit and the smaller value is the lower limit.

[0056] In the present application, gumminess refers to the degree of stickiness or strength required to chew a semi-solid food until it can be swallowed. Specifically, the gumminess of the mandu filling may be 3 to 6 g. For example, the gumminess of the mandu filling may be any rational number between two numbers selected from 3g, 3.1g, 3.2g, 3.3g, 3.4g, 3.5g, 3.6g, 3.7g, 3.8g, 3.9g, 4.0g, 4.1g, 4.2g, 4.3g, 4.4g, 4.5g, 4.6g, 4.7g, 4.8g, 4.9g, 5.0g, 5.1g, 5.2g, 5.3g, 5.4g, 5.5g, 5.6g, 5.7g, 5.8g, 5.9g and 6.0g, where the larger number is the upper limit and the smaller number is the lower limit.

[0057] In the present application, "chewiness" refers to the degree to which a food item must be chewed or a measure of the effort required to chew it. The chewiness refers to the product of hardness, cohesiveness, and elasticity in a texture curve measured using a texture measuring device. Specifically, the chewiness of the mandu filling may be a value between 1 and 3. For example, the chewiness of the mandu filling may be a rational number between two values ​​selected from 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, and 3.0, where the larger value is the upper limit and the smaller value is the lower limit.

[0058] The hardness, cohesiveness, elasticity, gumminess and chewiness may be values ​​measured using a texture measuring instrument, or may be values ​​calculated from the measured values. The mandu filling of the present application may have adhesiveness, hardness, cohesiveness, elasticity, gumminess or chewiness within the above ranges, and may have an appearance, shape, structure, binding property and texture similar to that of meat, so long as the above numerical ranges are the same or similar to the physical properties measured under the same conditions for a binding material made from animal ingredients (e.g., pork and lard).

[0059] Yet another aspect of the present application provides a mandu comprising a mandu wrapper and a mandu filling comprising the bound food product. The bound food and the mandu filling containing the bound food are as described above.

[0060] The mandu wrapper serves to encase the mandu filling and form the mandu shape. There are no limitations on the material or method for making the mandu wrapper, and any mandu wrapper commonly used in the art may be used. Specifically, the mandu wrapper is made by kneading flour, such as wheat flour or buckwheat flour, but is not limited thereto. The mandu wrapper may be made by adding water to the flour, followed by mixing and stirring, or may be made by kneading the flour with additional ingredients such as starch, gluten, salt, edible oil, etc. The mandu wrapper may be made by thinly spreading kneaded flour or by cutting it to an appropriate size.

[0061] The mandu of the present application does not contain any animal ingredients, i.e., meat, but has a taste and texture similar to that of meat mandu. The mandu of the present application has a texture and physical properties similar to meat, which meets consumer preferences, and contains only a small amount of harmful ingredients, which can provide improved nutrition to consumers.

[0062] The mandu may contain saturated fat at a content of 1.5% by weight or less. Specifically, the saturated fat content may be 1.5% by weight or less, 1.2% by weight or less, 1% by weight or less, 0.9% by weight or less, 0.1% to 1.5% by weight, 0.2% to 1.4% by weight, 0.5% to 1.2% by weight, 0.7% to 1% by weight, or 0.8% to 1% by weight. The mandu of the present application has a saturated fat content within the above range, and contains less saturated fat than mandu made using meat, which has the advantage of providing improved nutrition.

[0063] The mandu may contain 3.5% or less by weight of cholesterol. Specifically, the cholesterol content may be 3.5% or less, 3% or less, 2.5% or less, 2% or less, 1.5% or less, 1% or less, 0.5% or less, 0.2% or less, 0.1% or less, 0.01% or less, 0.01% to 3.5% by weight, 0.01% to 3% by weight, 0.01% to 2% by weight, 0.01% to 1% by weight, 0.1% to 0.5% by weight, or 0% by weight. A content of 0% by weight may mean that no cholesterol is contained, or that cholesterol is contained at an undetectable level. The mandu of the present application contains cholesterol in such a low range, and therefore contains less cholesterol than mandu made using meat, thereby providing improved nutrition.

[0064] The mandu may contain dietary fiber in an amount of 2% by weight or more. Specifically, the saturated fat content may be 2% by weight or more, 2.1% by weight or more, 2.2% by weight or more, 2.3% by weight or more, 2.4% by weight or more, 2.5% by weight or more, 2.6% by weight or more, 2% to 3.5% by weight, 2.1% to 3.2% by weight, 2.2% to 3% by weight, 2.3% to 2.8% by weight, 2.4% to 2.8% by weight, 2.5% to 2.7% by weight, or 2.6% to 2.7% by weight. The mandu of the present application contains dietary fiber in the above range and contains more dietary fiber than mandu made using meat or isolated soy protein, which has the advantages of being able to better meet the preferences of consumers and providing better nutrition. [Effects of the Invention]

[0065] The bound food of the present application can achieve physical properties and texture similar to those of meat, even though it does not contain any animal ingredients. The bound food product of the present application has excellent adhesiveness as measured by a texture analyzer, and the adhesiveness and binding properties are equivalent or in a similar range to those of bound products made using real meat, so that it has a texture similar to that of ingredients containing meat and exhibits physical properties suitable for producing foods such as mandu. Therefore, the bound food product of the present application is useful as a material to replace meat products containing animal ingredients.

[0066] The mandu filling and mandu containing the bound food of the present application exhibit adhesiveness, hardness, cohesiveness, elasticity, gumminess, chewiness, etc. similar to those of mandu filling containing meat, so not only can it achieve a texture similar to that of conventional meat mandu without using animal ingredients, it can also reduce the content of ingredients harmful to the body compared to foods containing meat, and provide a highly nutritious food.

[0067] Therefore, the bound food of the present application and foods such as mandu produced using the same can be consumed by people who have restrictions on meat intake due to beliefs, religion, illness, physical constitution, etc. DETAILED DESCRIPTION OF THE INVENTION

[0068] The present application will be described in more detail below with reference to examples. These examples are intended to more specifically explain the present application, but the present application is not limited to these examples. [Example]

[0069] Preparation of adhesive food containing cellulose ether and insoluble dietary fiber Cellulose ether and insoluble dietary fiber were used to make an adhesive binder in the form of curd.

[0070] Specifically, methylcellulose (MC) or hydroxypropyl methylcellulose (HPMC) was used as the cellulose ether, and wheat dietary fiber (VITACEL's Wheat Fiber WF300) or bamboo dietary fiber (SANACEL's bamboo 200) was used as the insoluble dietary fiber. Next, textured vegetable protein (Solbar's Textured Soy Protein Concentrates), soybean oil (oil phase component), and water (aqueous phase component) were added in the blending ratios shown in Table 1 to prepare a composition for producing the adhesive food material of the present application. Next, the composition was mixed using a blender to prepare an adhesive bound material in the form of a curd.

[0071] Specifically, the cellulose ether, insoluble dietary fiber, and soybean oil were emulsified by high-speed mixing in a blender at 2,000 rpm or higher for 1 minute, and water and textured vegetable protein were also mixed in the blender under the same conditions. For mixing, cold water at 10°C or lower was used.

[0072] [Table 1] [Example]

[0073] Preparation of pork binding material Pork binding materials of Comparative Examples 1 and 2 were prepared using meat. Specifically, 1% salt was added to pork (minced pork hind legs, hereinafter referred to as pork) and mixed for 5 minutes, and then lard (minced pork fat) was added and mixed for 5 minutes in a vertical mixer (kitchen aid 5 quart mixer). In Comparative Example 1, the pork and fat (lard) ingredients were blended at a weight ratio of 7:3, and in Comparative Example 2, the pork and lard were blended at a weight ratio of 5:5. [Example]

[0074] Preparation of meat substitutes using isolated soy protein Isolated soybean protein (ISP), which is commonly used as a meat substitute protein, was added without adding insoluble dietary fiber to prepare a meat substitute material of Comparative Example 3. Each component was added according to the blending ratio in Table 2, and then mixed using a blender.

[0075] [Table 2] [Example]

[0076] Checking adhesiveness In order to replace the binding material made using real meat, it is important that the material has adhesive properties similar to meat even without containing meat, and has the ability to form a binding material. Therefore, the adhesive properties of the products of Experimental Examples 1 to 6 were measured.

[0077] Specifically, the products of Experimental Examples 1 to 6, the pork binding materials of Comparative Examples 1 and 2, and the substitute material of Comparative Example 3 were each molded into a cylindrical shape with a diameter of 3 cm and a height of 1.5 cm, and then adhesiveness was measured using a texture analyzer. Adhesion is measured by measuring the force required to separate the surface of a food product from the surface of another object when they are adhered to each other. Measurements were repeated five times using a P / 200 probe under the following measurement conditions, and the average value was calculated. Statistics for the results were analyzed using one-way analysis of variance (Tukey's test) in MINITAB, with a significance analysis using a 95% confidence interval. In the experimental result data, values ​​marked with different letters were determined to be significantly different from each other.

[0078] [Adhesion measurement conditions] Force: 5.0g Distance: 40mm Test speed: 2.00mm / s

[0079] [Table 3]

[0080] As a result, the measured adhesion of Comparative Example 1, which was made using real pork as the raw material and had a pork content of 70%, was 498.1 g·sec, and the measured adhesion of Comparative Example 2, which was made using real pork as the raw material and had a pork content of 50%, was 455.4 g·sec. Thus, the binders of Experimental Examples 1 to 5 of the present application exhibited adhesion at levels equivalent to or comparable to the pork binders of Comparative Examples 1 and 2 (Table 3). Therefore, it was confirmed that the materials of Experimental Examples 1 to 5 have adhesion similar to that of meat even without containing meat, and are suitable as substitutes for pork binders. In contrast, the measured adhesion of the product of Experimental Example 6 was 914.4 g·sec, which was significantly higher than that of pork binders, confirming that it does not function as a substitute for pork and fat binders. On the other hand, the measured adhesion of the material of Comparative Example 3 was very low at 1.55 g·sec, indicating no adhesion, confirming that it does not function as a substitute for pork and fat binders. [Example]

[0081] Preparation of mandu filling and confirmation of its physical properties Mandu fillings were prepared using the binders of Experimental Examples 1 to 6, the pork binder of Comparative Example 1, and the ingredients of Comparative Example 3 at the blending ratios shown in Table 4. The binders of Experimental Examples 1 to 6 and Comparative Examples 1 and 3 were added to each mandu filling at a content of 15.5% by weight, and mixed using a vertical mixer to prepare the mandu fillings. Here, the green onions were 3mm to 5mm in size, the chives were 12mm, and the onions and cabbage were 8x8mm in size.

[0082] [Table 4]

[0083] Next, various physical properties of the mandu fillings prepared as described above were measured using a texture analyzer. Specifically, the mandu fillings containing the binders of Experimental Examples 1 to 6 and Comparative Examples 1 and 3 were each formed into cylindrical shapes with a diameter of 3 cm and a height of 1.5 cm, and then steamed at 99°C for 5 minutes. Next, the hardness, cohesion, springiness, gumminess, and chewiness were measured using TPA (texture profile analysis - two bite test). The results are shown in Table 5.

[0084] [Table 5]

[0085] The statistical significance of the results was analyzed using the Tukey method of one-way variance analysis in MINITAB with a 95% confidence interval. In the experimental data, values ​​marked with different letters were judged to be significantly different from each other.

[0086] As a result, the mandu fillings containing methylcellulose from Experimental Examples 1 and 2 showed statistically equivalent results in hardness, cohesiveness, elasticity, gumminess and chewiness compared to the mandu filling containing the binder from Comparative Example 1 containing 70% pork (Table 5). Therefore, it was confirmed that the binder of the present application not only has adhesive properties similar to those of a pork binder and exhibits binding properties, but also exhibits physical properties similar to those of meat-based foods when actually used in the production of foods.

[0087] On the other hand, in the mandu filling using hydroxypropyl methylcellulose (with addition of Experimental Example 5), the hardness was comparable to that of Comparative Example 1 using meat, but the measured cohesiveness, elasticity, gumminess, and chewiness were lower (Table 5). These results confirmed that materials using hydroxypropyl methylcellulose can be used as a substitute for pork when the pork content is relatively low. For example, when using a lower pork ratio than the pork binder used in Comparative Example 1 (70% pork, 30% lard), the binder of the present application containing hydroxypropyl methylcellulose is useful.

[0088] When producing meat-based foods such as mandu, the composition ratio of pork and fat varies depending on multiple factors such as the ratio of various secondary ingredients such as vegetables and the content of liquid ingredients, etc. Therefore, when using the binder of the present application, the type of cellulose ether can be selected and used depending on the physical properties and purpose to be achieved, and the binder of the present application can be used in place of meat when producing mandu fillings with various properties. [Example]

[0089] Checking the ingredients of mandu The nutritional content of mandu produced using the binders of Experimental Examples 1 to 6 and Comparative Examples 1 and 3 was confirmed. The mandu filling and mandu were produced in the same manner as in Example 5. Based on the 9th revised edition of the National Standard Food Composition Tables, the calorie content of each mandu (150g, which is the standard intake per serving) for the mandu ingredients and formulation of Example 5, as well as the content of proteins, lipids, carbohydrates, sugars, dietary fiber, and sodium, and the content of lipid components such as cholesterol, saturated fat, and trans fat, were theoretically calculated and are shown in Table 6.

[0090] [Table 6]

[0091] As a result, the mandu made using the binding material of the present invention was found to have lower calories, higher dietary fiber, and significantly lower cholesterol and saturated fat than the mandu made using meat and the material of Comparative Example 1. It was also confirmed to have a higher dietary fiber content than the mandu made using the material of Comparative Example 4, which used isolated soy protein.

[0092] Therefore, the bound food of the present application, although it does not contain meat, exhibits excellent adhesiveness and physical properties similar to meat, and can be used as a substitute for meat products. Therefore, it has been confirmed that it has the advantages of not only being able to produce meat substitute mandu, but also being low in calories, having reduced cholesterol and saturated fat content, while increasing dietary fiber content, thereby providing improved nutrition to consumers who consume it.

[0093] From the above description, those skilled in the art to which the present application pertains will understand that the present application can be implemented in other specific forms without changing the technical idea or essential features thereof. It should be understood that the above examples are merely illustrative and not limiting. The present application should be construed as including all modifications and variations derived from the meaning and scope of the claims, rather than the specification, and their equivalent concepts.

Claims

1. A bound food product comprising cellulose ether, 2% to 7% by weight of insoluble dietary fiber, and 3% to 20% by weight of textured vegetable protein (TVP), and having an adhesive strength of 300 to 700 g·sec.

2. 2. The bound food product according to claim 1, wherein the bound food product does not contain animal dietary fiber, animal protein, or animal fat.

3. 3. The bound food according to claim 2, wherein the bound food exhibits physical properties and texture similar to those of meat, even though it does not contain animal dietary fiber, animal protein, or animal fat.

4. 2. The bound food according to claim 1, wherein the cellulose ether and the insoluble dietary fiber are contained in a ratio of 0.3 to 2:

1.

5. The bound food according to claim 1, wherein the cellulose ether is contained in an amount of 1 to 5% by weight based on the weight of the bound food.

6. 2. The bound food product according to claim 1, wherein the cellulose ether is methylcellulose or hydroxypropyl methylcellulose.

7. The bound food product according to claim 1 , wherein the insoluble dietary fiber is wheat dietary fiber or bamboo dietary fiber.

8. The bound food product of claim 1 further comprising an aqueous phase component.

9. 9. The bound food product of claim 8, wherein the aqueous phase component comprises water.

10. 10. The bound food product according to claim 9, wherein the water is contained in an amount of 45% by weight to 65% by weight based on the weight of the bound food product.

11. 9. The bound food product according to claim 8, wherein the aqueous phase component is contained in an amount of 50% by weight to 70% by weight based on the weight of the bound food product.

12. The cellulose ether and insoluble dietary fiber are contained in an amount of 5% by weight to 10% by weight based on the weight of the bound food; The bound food product according to claim 8, wherein the aqueous phase component is contained in an amount of 50% by weight to 70% by weight based on the weight of the bound food product.

13. 10. The bound food according to claim 9, wherein the weight ratio of the cellulose ether, the insoluble dietary fiber, and the aqueous phase component is 0.3-2:1:14-22.

14. The bound food product of claim 1 , further comprising an oil phase component.

15. The bound food product according to claim 14, wherein the oil phase component is contained in an amount of 15% by weight to 30% by weight based on the total weight of the food product.

16. 15. The bound food product of claim 14, wherein the oil phase component comprises at least one oil selected from the group consisting of soybean oil, canola oil, corn oil, olive oil, sunflower oil, coconut oil, palm oil, onion oil, brown rice oil, and sesame oil.

17. 13. The bound food according to claim 12, wherein the weight ratio of the cellulose ether, the insoluble dietary fiber, the aqueous phase component, and the oil phase component is 0.3-2:1:14-22:5-8.

18. 2. The method for producing the bound food product of claim 1, comprising the step of mixing a composition comprising a cellulose ether and an insoluble dietary fiber at a speed of 2000 rpm to 4000 rpm.

19. 20. The method of claim 18, further comprising the step of mixing a textured vegetable protein.

20. A filling for mandu, comprising the bound food product of claim 1.

21. The mandu filling of claim 20, further comprising at least one selected from the group consisting of vegetables, sweet potato vermicelli, tofu, and kimchi.

22. The mandu filling according to claim 20, wherein the mandu filling does not contain meat but has properties and texture similar to meat.

23. The mandu filling according to claim 20, having a hardness of 13 to 20 g.

24. The mandu filling according to claim 20, having an elasticity of 30 to 60%.

25. The mandu filling according to claim 20, having a cohesiveness of 0.2 to 0.

3.

26. The mandu filling according to claim 20, having a gumminess of 3g to 6g.

27. The mandu filling according to claim 20, having a chewiness of 1 to 3.

28. Mandu skin and A mandu comprising the mandu filling according to any one of claims 20 to 27.

29. The mandu according to claim 28, wherein the mandu contains saturated fat in an amount of 2% by weight or less, cholesterol in an amount of 3.5% by weight or less, or dietary fiber in an amount of 2% by weight or more.

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