Method for producing fermented plant tissue protein with enhanced binding power

Abstract

The present application relates to a method for producing fermented plant tissue protein with enhanced adhesiveness. According to the present application, the adhesiveness of the plant tissue protein is improved by the mold mycelium formed between the plant tissue protein (TVP) particles and the squeezing process, and in one embodiment, a plant tissue protein having a soft texture similar to that of meat tissue can be produced.

Description

[Technical Field]

[0001] FIELD OF THE INVENTION This application relates to a method for producing fermented plant tissue proteins with enhanced binding capacity. [Background technology]

[0002] Plant-based meat is a food product made to taste like meat using plant-based ingredients instead of animal-based ingredients like meat, and is also called plant-based meat substitutes. Plant-based meats include wheat meat made using gluten, a protein found in wheat flour, rice meat made using rice, and soy meat made by combining soy protein and gluten.

[0003] To give soy protein a meat-like texture, spinning, thermoplastic extrusion, and steam texturization have been used. However, extrusion and steaming do not produce a true fibrous structure, but rather hydrate the soy protein, forming layers that create a chewy texture.

[0004] Texturized vegetable protein (TVP) is produced through an extrusion process using soy protein as the main ingredient. Defatted soy flour or concentrated soy protein is thoroughly mixed with water and then extruded under high pressure while heated in an extruder. This causes the soy protein molecules to coagulate in a directional manner, resulting in a texture with a chewy texture similar to meat. The texture and taste of the final vegetable tissue protein product are significantly affected by the type and ratio of the mixed ingredients, the moisture content of the mixed ingredients, and the heating temperature and time. Currently, commercially available vegetable tissue protein (TVP) is low-moisture TVP in pellet form, which is hydrated and then processed into a mass with the addition of a binder for use in foods.

[0005] When used as a raw material for plant-based meat, TVP must have a texture, flavor, and appearance similar to meat, must not lose its texture even during rehydration, which is essential during cooking, and must also have functionality similar to meat, such as water retention and fat adsorption. While current food processing technology can meet these requirements for plant-based meat products, further improvements are needed.

[0006] Because bean-curd refuse (okara) has low utilization as a food product, most of it is used as animal feed or disposed of as industrial waste. Utilizing okara as a food product can reduce product costs and increase resource utilization, so this has been seen as an important issue that needs to be resolved in related industries.

[0007] Korean Patent Publication No. 10-2020-0141958 discloses an artificial meat food composition containing soy protein, gluten, starch, a protein cross-linking agent, and a protein hydrolysate, and artificial meat produced using this composition, and explains that the artificial meat produced in this way faithfully reproduces the appearance, texture, juice, and flavor of animal meat. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Korean Patent Publication No. 10-2020-0141958 Summary of the Invention [Problem to be solved by the invention]

[0009] The present inventors have been researching and working to develop a process for strengthening the interparticle binding strength of texturized vegetable protein (TVP). As a result, they have experimentally confirmed that the above-mentioned objective can be achieved by directly inoculating and cultivating fungi in TVP to form mycelium, which is then compressed, thereby completing the present application.

[0010] Therefore, an object of the present application is to provide a method for producing a texturized vegetable protein (TVP) having enhanced binding power and improved texture. [Means for solving the problem]

[0011] In order to achieve the above purpose, One aspect of the present application is (a) inoculating and culturing a substrate containing texturized vegetable protein (TVP) with a fungus; and (b) pressing said substrate culture.

[0012] The present application will now be described in more detail.

[0013] Step (a): Inoculating and culturing fungi on a substrate containing texturized vegetable protein (TVP)

[0014] In the present application, a fungus is inoculated onto a substrate containing textured vegetable protein (TVP) and cultured.

[0015] As used herein, the term "texturized vegetable protein (TVP)" refers to a textured vegetable protein produced by an extrusion process using soy protein as the primary ingredient. TVP may be produced by thoroughly mixing defatted soy flour or concentrated soy protein with water, followed by extrusion under high pressure while heating in an extruder. In this application, TVP broadly refers to textured soy protein (TSP), soybean meat, and soy protein.

[0016] The plant tissue protein source of the present application may be protein derived from wheat, soybean, pea, sesame, cottonseed, or rice, and specifically may be protein derived from soybean or wheat.

[0017] Plant tissue proteins can have a variety of sizes and forms depending on the shape of the extruder nozzle and the temperature and pressure conditions during extrusion. For example, the plant tissue proteins may be in the form of chunks, flakes, granules, minced meat, slices, or strips, and the size of the plant tissue proteins may be 5 to 60 mm in length and 1 to 20 mm in thickness.

[0018] In one embodiment, the substrate to be inoculated with the fungus may further include, in addition to plant tissue protein, one or more components selected from the group consisting of bean-curd dregs, soy powder, wheat flour, dietary fiber, protein, amino acids, carbohydrates, fats, oils, vitamins, and minerals.

[0019] In this application, the term "bean-curd dregs" refers to the sediment remaining after squeezing soybean juice to make tofu or soy milk. Because okara has a higher carbohydrate and fat content than soy protein or wheat protein, which are the main raw materials for plant tissue protein (TVP), when included in a substrate, it can be used as a nutrient for mold spores and enhance their growth.

[0020] In the present application, soy powder or wheat flour, when included in the substrate, can also be used as a nutrient component for mold fungi to enhance their growth.

[0021] In one embodiment, the substrate containing plant tissue protein may further contain soy pulp.

[0022] The soybean pulp may be dried soybean pulp.

[0023] The bean curd refuse or dried bean curd refuse may be contained in an amount of more than 0 wt % and not more than 60 wt % based on the weight of the entire substrate.

[0024] Specifically, the content of the soybean curd refuse or dried soybean curd refuse may be any one of the following: a lower limit selected from the group consisting of 0 wt%, 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 6 wt%, 7 wt%, 8 wt%, 9 wt%, 10 wt%, 11 wt%, 12 wt%, 13 wt%, 14 wt%, 15 wt%, 16 wt%, 17 wt%, 18 wt%, 19 wt%, and 20 wt% based on the weight of the total substrate; and any one of the following upper limits selected from the group consisting of 60 wt%, 57 wt%, 55 wt%, 55 wt%, 50 wt%, 47 wt%, 45 wt%, 43 wt%, 40 wt%, 39 wt%, 38 wt%, 37 wt%, 36 wt%, 35 wt%, 34 wt%, 33 wt%, 32 wt%, 31 wt%, and 30 wt%.More specifically, more than 0% by weight and not more than 60% by weight; 1% by weight to 60% by weight, 2% by weight to 60% by weight, 3% by weight to 60% by weight, 4% by weight to 60% by weight, 5% by weight to 60% by weight, 6% by weight to 60% by weight, 7% by weight to 60% by weight, 8% by weight to 60% by weight, 9% by weight to 60% by weight, 10% by weight to 60% by weight; 1% by weight to 55% by weight, 2% by weight to 55% by weight, 3% by weight to 55% by weight, 4% by weight to 55% by weight, 5% by weight to 55% by weight, 6% to 55% by weight, 7% to 55% by weight, 8% to 55% by weight, 9% to 55% by weight, 10% to 55% by weight; 1% to 45% by weight, 2% to 45% by weight, 3% to 45% by weight, 4% by weight 45% by weight, 5% to 45% by weight, 6% to 45% by weight, 7% to 45% by weight, 8% to 45% by weight, 9% to 45% by weight, 10% to 45% by weight; 1% to 40% by weight, 2% to 40% by weight, 3%~40% by weight, 4%~40% by weight, 5%~40% by weight, 6%~40% by weight, 7%~40% by weight, 8%~40% by weight, 9%~40% by weight, 10%~40% by weight; 1% by weight~ 38% by weight, 1% to 35% by weight, 1% to 34% by weight, 1% to 32% by weight, 1% to 30% by weight; 3% to 38% by weight, 3% to 35% by weight, 3% to 34% by weight, 3% to 32% by weight, 3 % to 30% by weight; 5% to 38% by weight, 5% to 35% by weight, 5% to 34% by weight, 5% to 32% by weight, 5% to 30% by weight; 7% to 38% by weight, 7% to 35% by weight, 7% to 34% by weight, 7% to 32% by weight, 7% to 30% by weight; 10% to 38% by weight, 10% to 35% by weight, 10% to 34% by weight, 10% to 32% by weight, or 10% to 30% by weight.

[0025] In the present application, when the plant tissue protein contains soybean pulp or dried soybean pulp in the above-mentioned amounts, the binding strength of the plant tissue protein after fungal cultivation can be further increased compared to when no soybean pulp is added.

[0026] In one embodiment, the protein content of the substrate may be 50% to 70% of the total substrate based on the solid content. In one embodiment, the substrate may include plant tissue protein and soybean pulp.

[0027] Specifically, the protein content of the substrate may be any one of the following contents: a lower limit selected from the group consisting of 50%, 51%, 52%, 53%, 54%, 55%, 56%, and 57% based on the solid content; and an upper limit selected from the group consisting of 70%, 69%, 68%, 67%, 66%, 65%, 64%, and 63%. For example, the protein content of the substrate may be 50% to 70%, 51% to 70%, 52% to 70%, 53% to 70%, 54% to 70%, 55% to 70%, 50% to 69%, 50% to 68%, 50% to 67%, 50% to 66%, 52% to 69%, 52% to 68%, 52% to 67%, 52% to 66%, 54% to 69%, 54% to 68%, 54% to 67%, 54% to 66%, or 55% to 65% based on the solids content.

[0028] In one embodiment, the acidity of the substrate may be 0.1% to 0.4%, 0.11% to 0.4%, 0.12% to 0.4%, 0.13% to 0.4%, 0.14% to 0.4%, 0.15% to 0.4%, 0.16% to 0.4%, 0.17% to 0.4%, 0.18% to 0.4%, 0.19% to 0.4%, 0.2% to 0.4%, 0.22% to 0.4%, 0.24% to 0.4%, 0.26% to 0.4%, 0.28% to 0.4%, or 0.3% to 0.4%. The acidity refers to the total content of acidic substances or components contained in the substrate. Adjusting the acidity of the substrate can prevent contamination by external microorganisms that may occur during fermentation.

[0029] The acidity of the substrate can be adjusted by adding an acidic substance, for example, an organic acid such as lactic acid, citric acid, acetic acid, or malic acid. Specifically, the acidity can be adjusted by adding fermented vinegar containing an organic acid to the substrate.

[0030] The mold fungus to be inoculated onto the substrate and used for cultivation may be any fungus that is edible and capable of forming mycelium.

[0031] In one embodiment, the fungus may be one or more fungi selected from the group consisting of Rhizopus, Mucor, Neurospora, Amylomyces, Aspergillus, and Monascus.

[0032] In another embodiment, the Rhizopus fungus may be Rhizopus oligosporus.

[0033] In one embodiment, the fungus may be directly inoculated onto a substrate containing plant tissue protein or onto a substrate containing plant tissue protein and soybean pulp.

[0034] Alternatively, a method can be used in which the fungus is first inoculated into soybean pulp and cultured, and the resulting inoculum is then inoculated into a substrate containing plant tissue protein, or into a substrate containing plant tissue protein and soybean pulp.

[0035] In one embodiment, the substrate can be used after hydration.

[0036] Specifically, the hydration can be carried out by adding water to the substrate and then leaving it at room temperature for a certain period of time.

[0037] The substrate can be sterilized by a sterilization method well known in the art to eliminate sources of contamination present in the substrate, for example, by heat treatment at 121° C. for 5 to 20 minutes.

[0038] The acidity of the sterilized substrate can be adjusted by adding the acidic substances described above.

[0039] The sterilized substrate can be inoculated with a fungus and cultured.

[0040] In one embodiment, the amount of mold inoculated onto the substrate is 0.5 x 10 4 cfu / g ~ 0.5 × 10 8 cfu / g, or 0.5 × 10 5 cfu / g ~ 0.5 × 10 7 It may be cfu / g.

[0041] In the present application, the conditions for culturing the fungus after inoculating the substrate can be selected appropriately depending on the type of fungus. For example, after inoculating the fungus into the substrate, the inoculated substrate can be cultured at a temperature of 25 to 35°C and a humidity of 70% to 99% for a period of 1 hour to 10 days.

[0042] In the present application, when a substrate containing plant tissue protein is inoculated with mold and cultured, the mold mycelium grows and adheres to the gaps in the plant tissue protein, thereby improving the binding strength of the plant tissue protein.

[0043] In addition, if a substrate culture containing mold mycelium is subjected to a substrate squeezing process described below, the binding strength of plant tissue proteins can be further improved, improving the texture, and in one embodiment, a texture similar to that of meat tissue can be realized.

[0044] Step (b): Squeezing the substrate culture

[0045] In the present application, the substrate is inoculated with a fungus, and the culture of the substrate is then compressed.

[0046] The compression reduces the voids between the plant tissue protein particles, increasing the binding strength of the plant tissue protein and providing a new texture, such as a texture similar to meat tissue.

[0047] In one embodiment, the porosity of the substrate culture on which the fungus is cultured before compression of the present application may be 20 to 50%.

[0048] The term "porosity" refers to the ratio of the total void volume of the substrate culture on which the fungus is cultured to the total volume of the substrate culture on which the fungus is cultured.

[0049] In one embodiment, the volume of the voids can be calculated by subtracting the volume of the entire substrate pieces (grains) from the volume of the entire culture on the substrate.

[0050] More specifically, when the substrate TVP is placed in a culture (fermentation) vessel, voids are generated between the TVP pieces (granules) that accumulate inside the vessel, and the volume of the voids in the TVP that has accumulated inside the vessel or in the TVP culture can be obtained by subtracting the volume of all the TVP pieces (granules) from the volume of all the TVP that has accumulated inside the vessel.

[0051] In one embodiment, the volume of the entire substrate piece (grain) may be the mass of the entire substrate divided by its density. When the substrate is a plant tissue protein, the density of the plant tissue protein may be at the level of 1.028, when the plant tissue protein is hydrated to 65% water.

[0052] In another embodiment, the volume of the entire substrate culture before the pressing step may be the volume of the fermentation vessel, and the volume of the entire substrate culture after the pressing step may be the value obtained by multiplying the width, length, and height of the pressed substrate culture.

[0053] In one embodiment, the porosity of the matrix having increased binding strength after compression may be 0-20%, specifically 0-20%, 0-19%, 0-18%, 0-17%, 0-16%, 0-15%, 0-14%, 0-13%, 0-12%, 0-11%, 0-10%, 1-20%, 1-19%, 1-18%, 1-17%, 1-16%, 1-15%, 1-14%, 1-13%, 1-12%, 1-11%, or 1-10%.

[0054] The porosity of the substrate after compression can be adjusted or changed as appropriate within the above range depending on the texture.

[0055] In one embodiment, the pressing may be a vacuum press or a mold press.

[0056] The vacuum pressing may be performed by placing the substrate fungal culture in a container, sealing it, and then removing the air from the container. The vacuum process may be performed for 1 to 60 seconds by removing the air inside the container so that the pressure inside the container is 0.1 Pa to 100 kPa.

[0057] The molding and squeezing may be a method in which the substrate mold culture is placed in a frame and squeezed by pressing the frame. The pressure during squeezing can be adjusted depending on the strength of the desired physical properties.

[0058] In the present application, the binding capacity (g) of the fermented plant tissue protein after pressing may be 100 to 300g, 110 to 300g, 120 to 300g, 110 to 270g, 110 to 250g, 110 to 240g, 120 to 270g, 120 to 250g, or 120 to 240g.

[0059] The binding strength may be defined as the force (g) required to deform a fermented plant tissue protein sample when the upper probe is lowered after placing the sample on a support, or as the binding strength of the first maximum peak (First Peak Force, Break Strength) generated when the fermented plant tissue protein sample is broken (see FIG. 2).

[0060] Specifically, the binding strength may be a value measured in a three-point bending test using the texture analyzer described in Example 2 of the present specification under the conditions described in Table 1. More specifically, the binding strength may be a value measured using a texture analyzer (TA-XT plus, Stable Micro Systems, England) under the following measurement conditions and method: Test Mode: Compression, Pre-Test Speed: 1 mm / sec, Test Speed: 1 mm / sec, Post-Test Speed: 10 mm / sec, Target Mode: Distance, Distance: 30 mm, Trigger Type: Auto (Force), Trigger Force: 5 g.

[0061] In one embodiment, no binder may be added during the production of the fermented plant tissue protein of the present application.

[0062] Specifically, no binder may be added to the substrate containing plant tissue protein in step (a) or to the substrate culture in step (b).The fermented plant tissue protein produced in the present application may be binder-free.

[0063] Examples of binders that are not added in the present application include, but are not limited to, water-soluble proteins derived from eggs, milk, beans, etc.; starches such as potato starch, tapioca starch, sweet potato starch, kudzu starch, wheat starch, corn starch, and rice starch; carboxymethylcellulose (CMC); and gums such as carrageenan, guar gum, and xanthan gum. More specifically, the method of the present application does not require the addition of carboxymethylcellulose (CMC) as an adhesive.

[0064] The fermented plant tissue protein of the present invention has high binding strength without the need for the addition of a separate adhesive substance, and has a new texture, in one embodiment, a soft texture similar to that of meat tissue.

[0065] In one embodiment, the method may further include, after step (b), heating the compressed substrate culture.

[0066] The heating can be performed at a temperature of 75°C to 100°C for 1 minute to 10 minutes, specifically at 76°C to 100°C, 77°C to 100°C, 78°C to 100°C, 79°C to 100°C, 80°C to 100°C, 81°C to 100°C, 82°C to 100°C, 83°C to 100°C, 84°C to 100°C, 85°C to 100°C, 86°C to 100°C, 87°C to 100°C, 88°C to 100°C, 89°C to 100°C It can be heated at temperatures of 90°C to 100°C, 91°C to 100°C, 92°C to 100°C, 93°C to 100°C, 94°C to 100°C, 95°C to 100°C, 96°C to 100°C, 97°C to 100°C, 98°C to 100°C, or 99°C to 100°C for 1 to 10 minutes, 2 to 10 minutes, 3 to 10 minutes, 4 to 10 minutes, 4 to 9 minutes, 4 to 8 minutes, 5 to 8 minutes, or 5 to 7 minutes.

[0067] The compressed substrate culture can be heated, for example, by immersing a container containing the compressed substrate culture in heated water. The heated water may be heated to a temperature of 75°C to 100°C, specifically, 76°C to 100°C, 77°C to 100°C, 78°C to 100°C, 79°C to 100°C, 80°C to 100°C, 81°C to 100°C, 82°C to 100°C, 83°C to 100°C, 84°C to 100°C, 85°C to 100°C, 86°C to 100°C, 87°C to 100°C, 88°C to 100°C, 89°C to 100°C, 90°C to 100°C, 91°C to 100°C, 92°C to 100°C, 93°C to 100°C, 94°C to 100°C, 95°C to 100°C, 96°C to 100°C, 97°C to 100°C, 98°C to 100°C, 99°C to 100°C, 10 ...1°C to 100°C, 102°C to 100°C, 103°C to 103°C, 104°C to 104°C, 105°C to 105°C, 106°C to 106°C, 107°C to The plant tissue may be heated to a temperature of 87°C to 100°C, 88°C to 100°C, 89°C to 100°C, 90°C to 100°C, 91°C to 100°C, 92°C to 100°C, 93°C to 100°C, 94°C to 100°C, 95°C to 100°C, 96°C to 100°C, 97°C to 100°C, 98°C to 100°C, or 99°C to 100°C. The immersion may be performed for 1 to 10 minutes, 2 to 10 minutes, 3 to 10 minutes, 4 to 10 minutes, 4 to 9 minutes, 4 to 8 minutes, 5 to 8 minutes, or 5 to 7 minutes. The heating step further increases the binding strength of the plant tissue protein while also achieving a texture similar to meat tissue and a soft texture.

[0068] In the present application, the binding capacity (g) of the fermented plant tissue protein after pressing and heating may be 130 to 400g, 140 to 400g, 140 to 350g, 140 to 330g, 140 to 320g, 150 to 400g, 150 to 350g, 150 to 330g, 150 to 320g, or 150 to 310g.

[0069] The binding strength may be defined as the force (g) required to deform a fermented plant tissue protein sample when the upper probe is lowered after placing the sample on a support, or as the binding strength of the first maximum peak (First Peak Force, Break Strength) generated when the fermented plant tissue protein sample is broken (see FIG. 2).

[0070] Specifically, the binding strength may be a value measured in a three-point bending test using the texture analyzer described in Example 2 of the present specification under the conditions described in Table 1. More specifically, the binding strength may be a value measured using a texture analyzer (TA-XT plus, Stable Micro Systems, England) under the following measurement conditions and method: Test Mode: Compression, Pre-Test Speed: 1 mm / sec, Test Speed: 1 mm / sec, Post-Test Speed: 10 mm / sec, Target Mode: Distance, Distance: 30 mm, Trigger Type: Auto (Force), Trigger Force: 5 g.

[0071] The fermented plant tissue protein with improved binding power can be used not only as a meat substitute but also as a new protein material.

[0072] Another aspect of the present application provides fermented plant tissue protein produced by the method for producing fermented plant tissue protein described above.

[0073] The fermented plant tissue protein may contain mycelium of a fungus. The fungus is as described above, and a repeated description will be omitted here.

[0074] In one embodiment, the binding strength (g) of the fermented plant tissue protein after pressing may be 100 to 300 g, 110 to 300 g, 120 to 300 g, 110 to 270 g, 110 to 250 g, 110 to 240 g, 120 to 270 g, 120 to 250 g, or 120 to 240 g.

[0075] In one embodiment, the binding strength (g) of the fermented plant tissue protein after pressing and heating may be 130 to 400g, 140 to 400g, 140 to 350g, 140 to 330g, 140 to 320g, 150 to 400g, 150 to 350g, 150 to 330g, 150 to 320g, or 150 to 310g.

[0076] In one embodiment, the fermented plant tissue protein may be binder-free.

[0077] The binder not included may be a water-soluble protein derived from eggs, milk, beans, etc.; starch such as potato starch, tapioca starch, sweet potato starch, kudzu starch, wheat starch, corn starch, rice starch, etc.; carboxymethylcellulose (CMC); or gums such as carrageenan, guar gum, or xanthan gum. [Effects of the Invention]

[0078] According to the method of the present application, a fermented plant tissue protein (TVP) having improved binding strength can be produced by a compression process using mold mycelium formed between the particles. The fermented plant tissue protein produced by the method of the present application has improved binding strength, and in one embodiment, can achieve a soft texture similar to that of meat tissue, and can maintain its meat-like texture even after cooking. However, the effects of the present application are not limited to those described above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description. [Brief explanation of the drawings]

[0079] [Figure 1] 1 is a photograph of the fermented plant tissue protein (TVP) of the present application. The photograph on the left is a photograph of the TVP after fermentation, and the photograph on the right is a photograph of the fermented TVP after vacuum pressing. [Figure 2]1 shows photographs of the binding strength of the fermented plant tissue protein (TVP) of the present application. The photograph on the left is a photograph of a three-point bending rig, and the photograph on the right is a photograph of a bending test of the sample. DETAILED DESCRIPTION OF THE INVENTION

[0080] The present application will be described in detail below with reference to examples. However, the following examples are provided to specifically illustrate the present application, and the contents of the present application are not limited to the following examples. [Example]

[0081] Example 1: Production of Fermented Plant Tissue Protein (TVP) 1. Strain Isolation A Rhizopus oligosporus strain was isolated from traditional tempeh and cultured in Potato Dextrose Agar (PDA) medium at 30°C for 4 days, after which it was stored at 4°C. The stored strain was used in the experiment.

[0082] 2. Inoculum Preparation The inoculum was prepared by isolating a portion of the stored strain, inoculating it into sterilized tofu okara, and culturing it at 30°C for 4 days. The okara used for inoculation had a moisture content of 60% and was sterilized at 121°C for 15 minutes.

[0083] 3.Main culture Contex 31 TVP was purchased from Solbar (Solbar Ningbo Protein Technology Co., Ltd.). The TVP was made primarily from soy protein concentrate and was in flake form with a diameter of approximately 5-15 mm. Dried okara (CJ CheilJedang) was prepared by drying okara (soybean curd refuse) produced during the tofu manufacturing process to a moisture content of 3-8%.

[0084] The prepared plant tissue protein (TVP) and dried soybean curd refuse were mixed to prepare the substrate. The TVP was mixed with dried soybean curd refuse at ratios of 0 wt%, 20 wt%, and 40 wt%, and then homogenized to produce a substrate with a protein content of 50-70% on a solids basis. The substrate was then mixed with 55 wt% water and left at room temperature for approximately 30 minutes to hydrate. The hydrated substrate was sterilized at 121°C for 15 minutes to prevent contamination from the substrate. A 10 wt% diluted fermented vinegar solution was added to the sterilized substrate to achieve a final acidity of 0.3-0.4% within the substrate.

[0085] The prepared substrate was cooled to below 30°C, and the prepared inoculum was added to the substrate until the final inoculum size was 0.5 x 10 6 The substrate was inoculated to give cfu / g.

[0086] After inoculating the substrate with the inoculum, the substrate was homogenized, placed in a tray with an air hole, sealed, and cultured at 30°C and 90% humidity for 24 hours. The cultured TVP was produced in the form of a mass of bound TVP particles, with the mold mycelium growing uniformly between the TVP particles (see the photograph on the left side of Figure 1). The final TVP mold culture was frozen to halt the fermentation process, and after thawing, its binding strength was measured using the method in Example 2 below.

[0087] 4. Processing after culture The fermented TVP (width x length x height: 160 x 120 x 30 mm) that had formed into a mass during cultivation was vacuum-pressed. The vacuum-pressing was performed by placing the fermented TVP in a pouch, sealing it, and then removing the air from inside the pouch (see the photograph on the right side of Figure 1). The vacuum-pressed fermented TVP was then heated in boiling water (95-100°C) while still in the pouch for 6 minutes. The vacuum-pressed sample and the sample that had been heat-treated after vacuum-pressing were each frozen and stored in the same manner as the fermented product, and after thawing, the binding strength was measured using the method in Example 2 below.

[0088] Example 2: Measurement of the binding capacity of fermented plant tissue protein (TVP) The adhesive strength between TVP containing mycelium formed by mold culture was measured using a texture analyzer (TA-XT plus, Stable Micro Systems, England). TA analysis was performed using a three-point bending test under the conditions listed in Table 1 below. The size of the sample after mold fermentation was 80 × 30 × 30 mm (width × length × height). Because the pressed sample is characterized by a smaller size of the raw material, the size was set to 80 × 25 × 10 mm (width × length × height) to eliminate the influence of size changes before and after pressing. The sample was placed on a support platform, and the force (g) acting on the deformation of the sample was measured as the upper probe descended (Figure 2). The first maximum peak (First Peak Force, Break Strength) generated by the breakage of the mycelium connecting the TVP was interpreted as the adhesive strength of the fermented TVP.

[0089] [Table 1]

[0090] The measurement results are shown in Table 2 below. The results of the measurements shown in Table 2 confirmed that for fermented TVP (protein content 50-70%) with different okara content blends, the binding strength was improved when the fermented product was compressed after fermentation or when both compression and heat treatment were performed, compared to when no compression or heat treatment was performed after fermentation. Because there was no binding strength between the TVP in the samples before fermentation, analysis using a physical property analyzer was not possible.

[0091] [Table 2]

[0092] Example 3: Evaluation of cooking of fermented TVP The fermented TVP thus produced was subjected to frying and oven cooking to evaluate the TVP's ability to maintain its consistency and texture during the cooking process. The fermented TVP sample after fermentation, the sample obtained by vacuum-pressing the fermented TVP, and the sample obtained by vacuum-pressing and heating the fermented TVP were each cooked in a frying pan and oven with oil, similar to the usual cooking method. As a result, it was confirmed that the shape of each sample was maintained.

[0093] The oven-cooked samples were compared with an animal meat product (beef hamburger patty), and scores were given for strength and chewiness, with 10 representing high similarity and 0 representing low similarity, as shown in Table 3. The results confirmed that the meat-like texture was improved by pressing and post-pressing heat treatment. While meat products are hard, chewy, and highly chewy, fermented TVP had a relatively soft texture, and as the pressing and heating processes were added, the hardness and chewiness increased, improving the meat-like texture. Furthermore, an increase in the content of soy pulp made the texture softer than when TVP was present alone.

[0094] [Table 3]

[0095] Although the above describes exemplary embodiments of the present application, the scope of the present application is not limited to the specific embodiments described above, and a person having ordinary knowledge in the field would be able to make appropriate modifications within the scope of the claims of the present application.

Claims

1. (a) inoculating a substrate containing textured vegetable protein (TVP) and bean-curd dregs with a fungus and culturing it; (b) squeezing the substrate culture; and (c) heating the compressed substrate culture.

2. 2. The method for producing fermented plant tissue protein according to claim 1, wherein the plant tissue protein (TVP) comprises protein derived from wheat, soybean, pea, sesame, cottonseed, or rice.

3. 2. The method for producing fermented plant tissue protein according to claim 1, wherein the substrate in step (a) further comprises one or more components selected from the group consisting of soy powder, wheat flour, dietary fiber, protein, amino acids, carbohydrates, fats, oils, vitamins, and minerals.

4. 2. The method for producing fermented plant tissue protein according to claim 1, wherein the bean curd refuse is contained in an amount of more than 0% by weight and not more than 60% by weight based on the weight of the total substrate.

5. 2. The method for producing fermented plant tissue protein according to claim 1, wherein the substrate in step (a) has a protein content of 50% to 70% based on the solid content.

6. 2. The method for producing fermented plant tissue protein according to claim 1, wherein the substrate in step (a) has an acidity of 0.1% to 0.4%.

7. 2. The method for producing a fermented plant tissue protein according to claim 1, wherein the fungus in step (a) is one or more fungi selected from the group consisting of Rhizopus, Mucor, Neurospora, Amylomyces, Aspergillus, and Monascus.

8. 8. The method for producing fermented plant tissue protein according to claim 7, wherein the fungus of the genus Rhizopus is Rhizopus oligosporus.

9. 2. The method for producing fermented plant tissue protein according to claim 1, wherein the fungus inoculated in step (a) is inoculated and cultured on soybean pulp.

10. 2. The method for producing fermented plant tissue protein according to claim 1, wherein the pressing in step (b) is vacuum pressing or molding pressing.

11. 2. The method of claim 1, wherein the substrate or substrate culture is binder-free.

12. 12. The method for producing fermented plant tissue protein according to claim 11, wherein the adhesive substance is a water-soluble protein derived from eggs, milk, or beans; potato starch, tapioca starch, sweet potato starch, kudzu starch, wheat starch, corn starch, or rice starch; carboxymethylcellulose (CMC); carrageenan, guar gum, or xanthan gum.

13. 2. The method for producing fermented plant tissue protein according to claim 1, wherein the heating is carried out at a temperature of 75°C to 100°C.

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