Meat substitute for chicken and manufacturing method therefor

Abstract

The present invention relates to a meat substitute for chicken and a manufacturing method therefor and, more specifically, to a plant-based chicken meat substitute with a texture, mouthfeel, and flavor similar to actual chicken, and a method for manufacturing same. The chicken meat substitute, manufactured by processing enoki mushrooms and soybeans according to the present invention, possesses: a texture similar to real chicken, including elasticity, cohesiveness, and chewiness, unlike conventional plant-based protein substitutes; a fibrous structure that can be torn longitudinally; high shear strength, providing excellent structural integrity and binding strength; and a balanced nutritional profile of high protein, low calories, and low fat. With these characteristics, the meat substitute can find applications in a wide range of fields including diet foods and the like.

Description

Chicken substitute meat and its manufacturing method

[0001] The present invention relates to a chicken substitute and a method for producing the same, and more particularly, to a plant-based chicken substitute having a texture, texture, and flavor similar to actual chicken and a method for producing the same.

[0002] Meat substitutes were originally developed to diversify the diets of vegetarians, but recently, demand for meat substitutes is expected to expand further due to increasing nutritional awareness and a growing preference for environmentally friendly, clean foods among general consumers.

[0003] Therefore, there is a growing need to develop technologies that can discover and produce new food ingredients to meet this demand and provide preferred meat substitutes.

[0004] In the case of meat substitutes, one of the most important factors is to replicate the flavor, texture, and mouthfeel of actual meat, and it is also important to ensure that they are nutritionally low in calories and fat compared to actual meat.

[0005] To date, meat substitutes have been developed primarily using plant-based ingredients, including soy protein. However, soy protein has limitations in expressing the unique texture, mouthfeel, or flavor of meat, limiting its range of applications. Therefore, there is an urgent need to find a solution to this problem.

[0006] In order to solve the above problems, the present invention provides a chicken substitute containing plant-based ingredients that have a texture and texture similar to chicken and an improved flavor by processing oyster mushrooms and soybeans, and a method for producing the same.

[0007] One aspect of the present invention relates to a chicken substitute meat manufactured using oyster mushrooms and soybeans,

[0008] The above chicken substitute comprises: a) cutting enoki mushrooms into a constant length of 100 mm or less; b) mixing 100 parts by weight of soy protein powder with 150 to 250 parts by weight of gluten and 5 to 20 parts by weight of enoki mushrooms to make a dough; and c) kneading the dough into 1 m using a pressurizer at room temperature. 2 It is manufactured using a dough manufactured by a method including a step of pressing at a pressure of 0.1 to 10 N for 30 seconds to 3 minutes;

[0009] 1) The above chicken substitute meat contains, with respect to the total weight, 1 to 10 wt% of carbohydrates, 20 to 35 wt% of protein, 0.1 to 8 wt% of fat, 0.1 to 1.0 wt% of fatty acids, 0.1 to 2 wt% of sugars, and 0.002 wt% or less of cholesterol, 2) contains 120 to 200 kcal of calories per 100 g, 3) has an irregular tissue with a fibrous structure that is torn longitudinally, and 4) has a cutting force of 0.12 to 0.18 N / m, which is a force applied when cutting vertically. 2 It is about chicken substitute meat that satisfies the range of .

[0010] In one example of the present invention, the beans may be one or two selected from the group consisting of soybeans and peas.

[0011] In one example of the present invention, when mixing in step b), it may include 0.1 to 0.5 parts by weight of salt, 0.1 to 0.5 parts by weight of pepper, and 10 to 150 parts by weight of water.

[0012] In one example of the present invention, the soybeans and peas may be mixed in a weight ratio of 1:0.5 to 2.

[0013] Another aspect of the present invention relates to a vegetable chicken ball manufactured using the above chicken substitute.

[0014] Another aspect of the present invention relates to a method for manufacturing a chicken substitute using oyster mushrooms and soybeans, comprising the steps of: S1) cutting oyster mushrooms into a constant length of 100 mm or less; S2) mixing 100 parts by weight of soy protein powder with 150 to 250 parts by weight of gluten and 5 to 20 parts by weight of oyster mushrooms to form a dough; S3) kneading the dough into a 1 m thick dough using a pressurizer at room temperature. 2 The present invention relates to a method for producing a chicken substitute, comprising: a step of pressing at a pressure of 0.1 to 10 N for 30 seconds to 3 minutes; and a step S4 of maturing the pressed dough at a temperature of 65 to 90° C. for 30 to 60 minutes.

[0015] In one example of the present invention, the beans may be one or two selected from the group consisting of soybeans and peas.

[0016] In one example of the present invention, when mixing in the step S2), it may include 0.1 to 0.5 parts by weight of salt, 0.1 to 0.5 parts by weight of pepper, and 10 to 150 parts by weight of water.

[0017] In one example of the present invention, the soybeans and peas may be mixed in a weight ratio of 1:0.5 to 2.

[0018] In one example of the present invention, the pressurized dough in step S3) may have a flat and flat shape with a thickness of 10 to 30 mm.

[0019] In the case of the chicken meat substitute manufactured by processing oyster mushrooms and soybeans according to the present invention, unlike the conventional meat substitute manufactured using vegetable protein, it has a texture such as elasticity, cohesiveness, and chewiness similar to actual chicken, has a fibrous structure that can be torn lengthwise, has high cutting power, and thus has excellent tissue formation strength and binding power, and has a balanced nutrient composition of high protein, low calories, and low fat, so that it can be utilized in a wide range of fields such as diet foods.

[0020] Figure 1 shows shiitake mushrooms to be used in dough, ground to a certain length.

[0021] Figure 2 shows the dough for chicken substitute meat prepared by mixing dough ingredients in a dough mixer.

[0022] Figures 3 to 5 are about a process for manufacturing dough with a constant texture by repeatedly applying constant pressure to the dough with a pneumatic press machine.

[0023] Figure 6 relates to a process for obtaining a chicken meat substitute product through maturation at high temperature.

[0024] The chicken substitute of the present invention and its manufacturing method are described in detail with reference to the attached table or drawings below.

[0025] If drawings are included, they are provided as examples to ensure that the spirit of the present invention is fully conveyed to those skilled in the art. Therefore, the present invention is not limited to the drawings presented and may be embodied in other forms, and the drawings may be exaggerated to clarify the spirit of the present invention.

[0026] While terms such as "first" and "second" may be used to describe various components, these components should not be limited by these terms. These terms are used solely to distinguish one component from another. For example, without departing from the scope of the present invention, a first component could be referred to as a second component, and similarly, a second component could also be referred to as a first component.

[0027] In this case, if there is no other definition for the technical and scientific terms used, they have the meaning commonly understood by a person of ordinary skill in the technical field to which this invention belongs, and the description of well-known functions and configurations that may unnecessarily obscure the gist of the present invention are omitted in the following description and attached drawings. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning they have in the context of the relevant technology, and shall not be interpreted in an ideal or excessively formal meaning unless explicitly defined in this application.

[0028] Additionally, the singular forms used in the specification of the present invention may be intended to include the plural forms as well, unless the context specifically indicates otherwise.

[0029] In addition, units used in the specification of the present invention without special mention are based on weight, and for example, units of % or ratio mean weight% or weight ratio.

[0030] Furthermore, in the specification of the present invention, the expression “comprises” is an open description equivalent to expressions such as “includes,” “contains,” “has,” or “is characterized by,” and does not exclude additional unrecited elements, materials, or processes. Furthermore, the expression “consists substantially of…” means that other unrecited elements, materials, or processes may be present together with the specified elements, materials, or processes in an amount that does not significantly affect at least one basic and novel technical idea of ​​the invention to an unacceptable degree. Furthermore, the expression “consists of” means that only the recited elements, materials, or processes are present.

[0031] As used herein, “and / or” refers to and includes any and all possible combinations of one or more of the associated listed items, as well as, when interpreted in the alternative (“or”), the lack of a combination.

[0032] "Substantially" or "essentially" means almost entirely or completely, for example, greater than 95% of some given amount. In some embodiments, "substantially" or "essentially" means 95%, 96%, 97%, 98%, 99%, 99.5%, or 99.9%.

[0033] The terms “acceptable,” “effective,” or “sufficient” when used to describe the selection of any ingredient, range, dosage form, etc. disclosed herein mean that the ingredient, range, dosage form, etc. is suitable for the purpose disclosed.

[0034] In some embodiments, the terms "first," "second," "third," "fourth," or similar terms in the ingredient name are used to distinguish and identify more than one ingredient that shares a particular identity in the ingredient name. For example, "first chicken ball" and "second chicken ball" are used to distinguish two chicken balls.

[0035] Hereinafter, the chicken substitute of the present invention will be described in detail.

[0036] In the chicken substitute meat manufactured using oyster mushrooms and soybeans according to the present invention,

[0037] The above chicken substitute may be made by cutting enoki mushrooms into a certain length of 100 mm or less, preferably 1 to 50 mm, more preferably 5 to 40 mm, and most preferably 10 to 30 mm, but is not limited thereto. Within the above range, the texture of the chicken substitute is well maintained, and it is preferable that it can have a fibrous structure that is torn lengthwise, similar to actual chicken.

[0038] The above oyster mushrooms can be used by lightly blanching them in boiling water before cutting them into a certain size to soften the tissue, and at this time, the moisture content can be 50 to 65%, preferably 52 to 62%, and even more preferably 55 to 60%, based on the total weight of the oyster mushrooms. When mixed with a powdered ingredient within the above range, the moisture content of the oyster mushrooms does not separate like oil and water when in contact with the powder, and a uniform dough mixture can be achieved, which is preferable, but is not limited thereto.

[0039] The dough may be prepared by mixing 100 parts by weight of soy protein powder, 150 to 250 parts by weight of gluten, and 5 to 20 parts by weight of the enoki mushrooms, preferably 100 parts by weight of soy protein powder, 160 to 240 parts by weight of gluten, and 7 to 15 parts by weight of the enoki mushrooms, and more preferably 100 parts by weight of soy protein powder, 180 to 220 parts by weight of gluten, and 8 to 12 parts by weight of the enoki mushrooms, but is not limited thereto. When mixed in the above ratio, a homogeneous dough can be formed, and it has a texture and taste similar to actual chicken, and the off-flavor of soybeans can be effectively removed, so it is preferable.

[0040] Next, press the dough at room temperature to 1 m 2A flat dough can be manufactured by pressing with a pressure of, for example, 1 to 100 N, preferably 1 to 50 N, and more preferably 1 to 25 N per area. At this time, the pressing is not in the form of pressing from beginning to end, but the pressing process is repeated several times, preferably 1 to 10 times, more preferably 3 to 8 times, and most preferably 5 to 7 times, for a time of 30 seconds to 3 minutes, preferably 30 seconds to 2 minutes, and more preferably 30 seconds to 1 minute, but is not limited thereto. Through the above method, the process of soy protein and enoki mushroom particles included in the dough swelling and then sinking is repeated, and in this process, the air inside is discharged to an appropriate degree, so that it is possible to form a texture in a certain direction inside the dough to exhibit directionality.

[0041] This process is a result that cannot be obtained when using mushrooms other than enoki mushrooms, such as oyster mushrooms or shiitake mushrooms, and is a major technical feature unique to the present invention.

[0042] According to a nutritional analysis, the chicken substitute meat according to the present invention contains, based on the total weight of the chicken substitute meat, 1 to 10 wt% of carbohydrates, 20 to 35 wt% of protein, 0.1 to 8 wt% of fat, 0.1 to 1.0 wt% of fatty acids, 0.1 to 2 wt% of sugars, and 0.002 wt% or less of cholesterol, preferably 3 to 8 wt% of carbohydrates, 25 to 30 wt% of protein, 1 to 5 wt% of fat, 0.5 to 1.0 wt% of fatty acids, and 0.5 to 1.5 wt% of sugars, and may not contain cholesterol, but is not limited thereto. Here, not containing may include a case where it is an extremely trace amount that cannot be measured because it exceeds the limit value according to the measurement method or measurement machine.

[0043] In addition, the chicken substitute according to the present invention may contain, but is not particularly limited to, 120 to 200 kcal per 100 g, preferably 140 to 180 kcal, and more preferably 150 to 160 kcal.

[0044] In addition, the chicken substitute according to the present invention may have an irregular tissue with a fibrous structure that is torn lengthwise due to the formation of grains upon pressing by mixing soybean powder and oyster mushroom powder, but is not limited thereto, and by retaining the above tissue, it may have a texture similar to that of actual chicken.

[0045] In addition, the chicken substitute according to the present invention has a cutting strength, which is the force applied per cross-sectional area of ​​the cut surface when cut vertically, of 0.12 to 0.18 N / m. 2 , preferably 0.13 to 0.17 N / m 2 , better still 0.14 to 0.15 N / m 2 It may satisfy a statistically significant range, and it is desirable to obtain a texture and mouthfeel very similar to actual chicken within the above range.

[0046] The type of the above beans is not particularly limited, but commonly used soybeans, peas, or a mixture thereof can be used, and the formulation thereof is not particularly limited, but as in one specific example of the present invention, a powder-formed ingredient can be mixed and used.

[0047] When mixing the above dough, for example, 0.1 to 0.5 parts by weight of salt, 0.1 to 0.5 parts by weight of pepper, and 10 to 150 parts by weight of water may be included for 100 parts by weight of soy protein powder, preferably 0.2 to 0.4 parts by weight of salt, 0.2 to 0.4 parts by weight of pepper, and 40 to 120 parts by weight of water, and more preferably 0.3 parts by weight of salt, 0.3 parts by weight of pepper, and 100 parts by weight of water, but is not limited thereto, and the texture, mouthfeel, and flavor of the chicken substitute according to the present invention are preferably improved within the above range, and unpleasant off-flavors, etc. can be effectively removed.

[0048] When the above soybeans and peas are used in combination, the mixing ratio is not particularly limited, but may be mixed in a weight ratio of 1: 0.5 to 2, preferably 1: 0.7 to 1.5, and even more preferably 1: 0.9 to 1.1, and the texture, mouthfeel, and flavor of the chicken substitute according to the present invention can be improved within the above range, which is preferable.

[0049] Another aspect of the present invention relates to a method for producing a chicken substitute using oyster mushrooms and soybeans.

[0050] The method for manufacturing the above chicken substitute meat is not particularly limited, but

[0051] S1) A step of cutting the shiitake mushrooms into a constant length of 100 mm or less, preferably 1 to 50 mm, more preferably 5 to 40 mm, and most preferably 10 to 30 mm; may include, but is not limited to, a step of cutting the shiitake mushrooms into a constant length of 100 mm or less, preferably 1 to 50 mm, more preferably 5 to 40 mm, and most preferably 10 to 30 mm; and within the above range, the texture of the chicken substitute meat is well maintained, and it is preferable that it can have a fibrous structure that is torn longitudinally similar to actual chicken meat.

[0052] The above oyster mushrooms can be used by lightly blanching them in boiling water before cutting them into a certain size to soften the tissue, and at this time, the moisture content can be 50 to 65%, preferably 52 to 62%, and even more preferably 55 to 60%, based on the total weight of the oyster mushrooms. When mixed with a powdered ingredient within the above range, the moisture content of the oyster mushrooms does not separate like oil and water when in contact with the powder, and a uniform dough mixture can be achieved, which is preferable, but is not limited thereto.

[0053] Next, S2) the dough may include, but is not limited to, a step of mixing 100 parts by weight of soy protein powder, 150 to 250 parts by weight of gluten, and 5 to 20 parts by weight of the enoki mushrooms, preferably 100 parts by weight of soy protein powder, 160 to 240 parts by weight of gluten, and 7 to 15 parts by weight of the enoki mushrooms, and more preferably 100 parts by weight of soy protein powder, 180 to 220 parts by weight of gluten, and 8 to 12 parts by weight of the enoki mushrooms; when mixed in the above ratio, it is possible to form a homogeneous dough, and it is preferable because it has a texture and taste similar to actual chicken, and the off-flavor of soybeans can be effectively removed.

[0054] Next, S3) The dough was pressed into a press at room temperature to 1 m 2A flat dough can be manufactured by pressing with a pressure of, for example, 1 to 100 N, preferably 1 to 50 N, and more preferably 1 to 25 N per area, and at this time, the pressing is not in the form of pressing from beginning to end, but is manufactured by repeating the pressing process for a time of 30 seconds to 3 minutes, preferably 30 seconds to 2 minutes, and more preferably 30 seconds to 1 minute several times, preferably 1 to 10 times, more preferably 3 to 8 times, and most preferably 5 to 7 times; but is not limited thereto, and through the above method, the process of soy protein and enoki mushroom particles included in the dough swelling and then sinking is repeated, and in this process, the air inside is discharged to an appropriate degree, so that it is possible to form a texture in a certain direction inside the dough to exhibit directionality. This process is a result that cannot be obtained when using mushrooms other than enoki mushrooms, such as oyster mushrooms or shiitake mushrooms, and is a major technical feature unique to the present invention.

[0055] Next, S4) a step of maturing the pressurized dough at a temperature of 65 to 90°C for 30 to 60 minutes, preferably at a temperature of 70 to 90°C for 40 to 55 minutes, and more preferably at a temperature of 75 to 85°C for 45 to 55 minutes; may be included, and within the above range, the texture and mouthfeel of the chicken substitute meat are improved, and off-flavors and the like are completely removed to produce a desirable flavor, which is preferable.

[0056] The type of the above beans is not particularly limited, but commonly used soybeans, peas, or a mixture thereof can be used, and the formulation thereof is not particularly limited, but as in one specific example of the present invention, a powder-formed ingredient can be mixed and used.

[0057] When mixing the above dough, for example, 0.1 to 0.5 parts by weight of salt, 0.1 to 0.5 parts by weight of pepper, and 10 to 150 parts by weight of water may be included for 100 parts by weight of soy protein powder, preferably 0.2 to 0.4 parts by weight of salt, 0.2 to 0.4 parts by weight of pepper, and 40 to 120 parts by weight of water, and more preferably 0.3 parts by weight of salt, 0.3 parts by weight of pepper, and 100 parts by weight of water, but is not limited thereto, and the texture, mouthfeel, and flavor of the chicken substitute according to the present invention are preferably improved within the above range, and unpleasant off-flavors, etc. can be effectively removed.

[0058] When the above soybeans and peas are used in combination, the mixing ratio is not particularly limited, but may be mixed in a weight ratio of 1: 0.5 to 2, preferably 1: 0.7 to 1.5, and even more preferably 1: 0.9 to 1.1, and the texture, mouthfeel, and flavor of the chicken substitute according to the present invention can be improved within the above range, which is preferable.

[0059] The pressurized dough in the above step S3) may have a flat and flat shape with a thickness of, for example, 10 to 30 mm, preferably 15 to 25 mm, and more preferably 17 to 22 mm, but is not limited thereto, and within the above range, the process of soy protein and enoki mushroom particles included in the dough swelling and then sinking is repeated, and during this process, the air inside is discharged to an appropriate degree, thereby forming a texture in a certain direction inside the dough to exhibit directionality, and the texture, texture, and flavor of the chicken substitute according to the present invention can be improved, which is preferable.

[0060] It is possible to manufacture various types of products using the above chicken substitute, including, but not limited to, vegetable chicken balls, vegetable chicken breast, and vegetable nuggets, and it goes without saying that the above products can be manufactured by applying manufacturing methods commonly known in the relevant technical field.

[0061]

[0062] Hereinafter, the present invention will be described in more detail through examples. These examples are intended only to illustrate the present invention in more detail and are not intended to limit the scope of the present invention.

[0063] [Reagents, Materials, and Manufacturing Protocols]

[0064] Unless there are special limitations on the reagents, materials, etc. used in the present invention, they are purchased from traditional markets, marts, etc.

[0065] For the mixing and manufacturing of the dough used in the present invention, any unspecified or omitted parts were made using manuals or manufacturing protocols widely known to those skilled in the art.

[0066]

[0067] [Example]

[0068] 1.1. Kneading process

[0069] Dough ingredients were prepared by mixing 50 g of dry isolate soy protein, 50 g of dry isolate pea protein, 200 g of gluten powder, 10 g of enoki mushrooms, 0.3 g of salt, 0.3 g of pepper, and 100 g of water.

[0070] Here, the oyster mushrooms were briefly blanched in boiling water, the moisture was removed to about 55%, and then crushed vertically to the fiber grain to a consistent length of 10 mm before use (see Fig. 1).

[0071] The above dough ingredients were placed in a dough mixer and mixed for 30 minutes to prepare a dough for chicken substitute (see Fig. 2).

[0072] 1.2. Press process

[0073] The dough manufactured through the above process was pressed at 500 kgf / cm using a pneumatic press machine while maintaining the ambient temperature at 18℃. 2 (=0.49 N / m 2) was applied to form a flat shape with a thickness of about 20 mm (see Figs. 3 and 4).

[0074] At this time, the press machine sequentially applied pressure twice for 1 minute and four times for 30 seconds, then released the press and applied pressure again to finally produce a dough with a consistent texture.

[0075] 1.3. Maturation

[0076] The formed dough was placed in a steamer and steamed at 80℃ for 50 minutes to produce a chicken substitute (see Fig. 6).

[0077] [Comparative Example 1]

[0078] A chicken substitute was prepared by following the same procedure as in the above example, except that the oyster mushrooms were replaced with the same weight of gluten powder.

[0079] [Comparative Example 2]

[0080] A chicken substitute was prepared using the same procedure as in the above example, except that oyster mushrooms were used instead of shiitake mushrooms.

[0081] [Comparative Example 3]

[0082] A chicken substitute was manufactured using the same procedure as in the above example, except that pine mushrooms were used instead of shiitake mushrooms.

[0083] [Comparative Example 4]

[0084] In the press process of the above example, 0.2 N / m with a pneumatic press machine 2 Chicken substitutes were manufactured using the same procedure except that the pressure was applied.

[0085] [Comparative Example 5]

[0086] In the press process of the above example, a chicken substitute was manufactured by applying pressure continuously for 6 minutes, with the other procedures being the same.

[0087] [Comparative Example 6]

[0088] A chicken substitute was manufactured using the same procedure as in the above example, except that the thickness of the dough was made to be 5 mm in the pressing process.

[0089] [Comparative Example 7]

[0090] A chicken substitute was manufactured using the same procedure as in the above example, except that the thickness of the dough was made to be 35 mm in the pressing process.

[0091] [Comparative Example 8]

[0092] For control group 1, we selected and used the commercially available vegetable chicken breast cube original (Farmsco / Intake) product.

[0093] [Comparative Example 9]

[0094] Innocent Veggie Ball (Soimaru / Intake), a commercially available product, was selected and used as control group 2.

[0095] [Comparative Example 10]

[0096] For control group 3, the commercially available Meat Change One-Bite Ball (Tteokgalbi Flavor) (Soimaru / SY Solution) product was selected and used.

[0097]

[0098] [Example 1] Sensory Evaluation

[0099] Twenty adult men and women aged 20 to 50 years were blindly administered a fixed amount of the meat substitutes of Examples 1 to 10 and Comparative Examples 1 to 10 in a random order, and were asked to evaluate the texture, taste, and aroma using a 5-point scale (5: very good, 4: good, 3: average, 2: bad, 1: very bad). After the evaluation of each experimental group, the mouths were rinsed well with water to remove any residue before proceeding to the next evaluation. The evaluation results were calculated as the arithmetic mean of 40 people, and are shown in Table 1 below.

[0100] Texture, taste, aroma, example 4.7, 4.5, 4.4, comparative example 12.5, 3.6, 3.8, comparative example 23.2, 3.4, 3.8, comparative example 33.3, 3.7, 3.5, comparative example 43.4, 3.8, 3.9, comparative example 53.1, 3.9, 3.9, comparative example 63.3, 3.8, 3.7, comparative example 73.9, 3.6, 3.9, comparative example 83.9, 4.14, 1, comparative example 94.0, 3.8, 4.0, comparative example 103.9, 4.0, 3.9, evaluation scale: 5: very good, 4: good, 3: average, 2: bad, 1: very bad, arithmetic mean of 40 people

[0101] From the above results, it was confirmed that the chicken substitute according to the present invention has a significant difference in texture compared to commercially available third-party products or a control experimental group that deviates from the manufacturing method of the present invention, and in terms of taste and flavor, it does not exhibit any off-flavor or other characteristics of the material itself, and is very similar to actual chicken.

[0102] [Experimental Example 2] Analysis of Physical and Chemical Quality (Nutrient Components)

[0103] Regarding the commercially available products of Examples and Comparative Examples 8-10 according to the present invention, the nutritional components were checked by a specialized food component analysis agency according to standards such as Food Standards and Specifications (Ministry of Food and Drug Safety, 2022), and the results are shown in Table 2 below.

[0104] Calories (kcal)Sodium (mg)Carbohydrates (g)Sugars (g)Protein (g)Crude Fat (g)Fatty Acids (Trans, mg)Fatty Acids (Saturated, mg)Cholesterol (mg)Example 1562957128200.80Comparative Example 8225363196151201.70Comparative Example 921640122416901.40Comparative Example 10234385175151101.60

[0105] From the above results, it was confirmed that the chicken substitute according to the present invention has lower salt content (sodium) than commercially available vegetable substitute proteins, and has lower carbohydrate, sugar, fat and fatty acid content, as well as significantly higher protein content.

[0106] [Test Example 3] Cutting strength

[0107] To evaluate the ease of cutting the product vertically, the force applied per unit length (cm) was measured. At this time, the cutting was performed parallel to the direction of the muscle fibers using a cutting probe measuring 7.5 mm x 38.3 mm, and the maximum stress was measured at 2 kg.

[0108] The cutting force value was calculated from Equation 1 below, and the average value of the values ​​repeated 10 times was calculated.

[0109] [Formula 1]

[0110] Cutting force (N / m) 2 ) = maximum stress / cross-sectional area of ​​the cut surface

[0111] As a result, the cutting force of the embodiment according to the present invention is 0.15±0.03 N / m 2 was measured as

[0112]

[0113] [Formulation Example 1] Chicken Ball

[0114] Chicken balls were manufactured using a conventional manufacturing method using 150 g of chicken substitute according to the example.

[0115] [Formulation Example 2] Chicken breast

[0116] Chicken balls were manufactured using a conventional manufacturing method using 500 g of chicken substitute according to the example.

[0117] [Formulation Example 3] Chicken Nuggets

[0118] Chicken balls were manufactured using a conventional manufacturing method using 300 g of chicken substitute according to the example.

[0119]

[0120] While specific aspects of the present invention have been described in detail above, it will be apparent to those skilled in the art that these specific descriptions merely represent preferred embodiments and are not intended to limit the scope of the present invention. Therefore, the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. In a chicken substitute made using oyster mushrooms and soybeans, The above chicken substitute meat is, a) A step of cutting oyster mushrooms into a constant length of 100 mm or less; b) a step of mixing 100 parts by weight of soy protein powder, 150 to 250 parts by weight of gluten, and 5 to 20 parts by weight of oyster mushrooms and kneading the mixture; and c) Press the dough into 1 m at room temperature using a pressurizer. 2 A step of pressurizing at a pressure of 0.1 to 10 N for 30 seconds to 3 minutes; It is manufactured using a dough manufactured by a method including 1) The above chicken substitute meat contains, with respect to the total weight, 1 to 10 wt% of carbohydrates, 20 to 35 wt% of protein, 0.1 to 8 wt% of fat, 0.1 to 1.0 wt% of fatty acids, 0.1 to 2 wt% of sugar, and 0.002 wt% or less of cholesterol, 2) Contains 120 to 200 kcal per 100g, 3) It has an irregular tissue with a fibrous structure that is torn vertically, 4) Cutting force, which is the force applied when cutting vertically, is 0.12 to 0.18 N / m 2 which satisfies the range of Chicken substitute meat.

2. In paragraph 1, A chicken substitute, wherein the above beans are one or two selected from the group consisting of soybeans and peas.

3. In paragraph 1, A chicken substitute meat comprising, when mixed in step b), 0.1 to 0.5 parts by weight of salt, 0.1 to 0.5 parts by weight of pepper, and 10 to 150 parts by weight of water.

4. In paragraph 2, A chicken substitute in which soybeans and peas are mixed in a weight ratio of 1:0.5 to 2.

5. A vegetable chicken ball manufactured using any one of the chicken substitutes in clauses 1 to 4.

6. A method for manufacturing a chicken substitute using oyster mushrooms and soybeans, S1) Step of cutting oyster mushrooms into a constant length of 100 mm or less; S2) A step of mixing 100 parts by weight of soy protein powder, 150 to 250 parts by weight of gluten, and 5 to 20 parts by weight of oyster mushrooms and kneading the mixture; S3) Press the dough into a 1 m thick container at room temperature using a pressurizer. 2 A step of pressurizing at a pressure of 0.1 to 10 N for 30 seconds to 3 minutes; and S4) A step of maturing the pressurized dough at a temperature of 65 to 90°C for 30 to 60 minutes; A method for producing a chicken substitute, comprising:

7. In paragraph 6, A method for producing a chicken substitute, wherein the above beans are one or two selected from the group consisting of soybeans and peas.

8. In paragraph 6, A method for producing a chicken substitute, wherein the mixing step S2) comprises 0.1 to 0.5 parts by weight of salt, 0.1 to 0.5 parts by weight of pepper, and 10 to 150 parts by weight of water.

9. In paragraph 7, A method for producing a chicken substitute, wherein the above soybeans and peas are mixed in a weight ratio of 1:0.5 to 2.

10. In paragraph 6, A method for manufacturing a chicken substitute, wherein the pressurized dough in the above step S3) has a flat and flat shape with a thickness of 10 to 30 mm.

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