Method for manufacturing vegetable sausage

Abstract

The present invention relates to a plant-based alternative meat processed food product and a manufacturing method therefor and, more specifically, to a vegetable sausage made of a vegetable material, and a manufacturing method therefor.

Description

Method of making vegetable sausage

[0001] The present invention relates to a plant-based alternative meat processed food and a method for producing the same, and more particularly, to a plant-based sausage made from plant-based materials and a method for producing the same.

[0002] Meat is a valuable food source for humans, rich in zinc, iron, vitamins, and protein. However, it is also high in saturated fatty acids and cholesterol. Therefore, continued consumption of large amounts of meat is known to cause chronic diseases such as diabetes, colon cancer, and cardiovascular disease. Furthermore, intestinal fermentation in livestock produces methane gas, and the use of grass-based fertilizers for livestock feed leads to greenhouse gas emissions as the fertilizer decomposes, contributing to global warming and climate change. Furthermore, some consumers have a negative view of meat consumption due to ethical concerns, such as animal welfare.

[0003] Accordingly, interest in meat substitutes as a replacement for animal-derived proteins has recently increased. Meat substitutes are artificial meats made to resemble real meat and can be broadly categorized into meat grown from cultured animal cells and meat derived from plant-based ingredients. Meat substitutes can be broadly categorized into animal-cell-cultured meat, plant-based meat, and insect-based meat. Currently, animal-cell-cultured meat substitutes are grown by culturing muscle stem cells from animals such as cows, pigs, and chickens to produce edible meat. While they taste and smell similar to real meat, they are time-consuming and expensive. Insect-based meat substitutes are also slow to develop due to low demand, often due to consumers' perception of insects. Plant-based meat substitutes, which use plant-based proteins, offer the advantage of being less time-consuming and less expensive than meat grown from animal cells. However, their taste, aroma, and texture differ significantly from real meat.

[0004] The present invention is intended to solve the above-mentioned problems, and to provide a vegetable sausage and a method for manufacturing the same, which exhibit physical properties and sensory properties such as hardness, elasticity, gumminess, chewiness, and heat loss at the same level as sausages manufactured from pork.

[0005] However, the technical problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.

[0006] According to one embodiment of the present invention, the present invention relates to a vegetable sausage comprising 20 to 60 wt% of tofu, 10 to 30 wt% of vegetable oil, 5 to 20 wt% of wheat flour, 5 to 20 wt% of tomato paste, 1 to 10 wt% of soy sauce, 3 to 10 wt% of tapioca starch, 2 to 10 wt% of purple sweet potato powder, 0.5 to 10 wt% of salt, and 0.01 to 2 wt% of pepper.

[0007] In the present invention, the tofu may have a moisture content of 30 to 70 wt%.

[0008] In the present invention, the tapioca starch and purple sweet potato powder may be included in a weight ratio of 1 to 3:1.

[0009] In the present invention, the vegetable sausage may further contain 1 to 10 wt% of yacon powder, arracacha powder, or a mixture thereof.

[0010] In the present invention, the vegetable sausage may include purple sweet potato powder; and yacon powder, arracacha powder, or a mixture thereof; in a weight ratio of 1:1 to 2.

[0011] In the present invention, the vegetable sausage may further include steamed purple sweet potatoes in an amount of 3 to 10 wt%.

[0012] In the present invention, the vegetable sausage may further include at least one of garlic powder, onion powder, and ginger powder in an amount of 0.1 to 10 wt%.

[0013] In the present invention, the vegetable sausage may further include at least one selected from the group consisting of oregano, basil, rosemary, bay leaf, thyme, nutmeg, and cardamom in an amount of 0.01 to 5 wt%.

[0014] In the present invention, the vegetable sausage may include 25 to 40 wt% of tofu, 10 to 20 wt% of vegetable oil, 8 to 15 wt% of wheat flour, 5 to 15 wt% of tomato paste, 4 to 8 wt% of soy sauce, 4 to 8 wt% of tapioca starch, 2 to 8 wt% of purple sweet potato powder, 0.1 to 5 wt% of garlic powder, 0.1 to 5 wt% of onion powder, 0.01 to 2 wt% of oregano, 0.01 to 2 wt% of basil, and 0.01 to 2 wt% of bay leaf, 0.1 to 5 wt% of paprika powder, 0.01 to 2 wt% of liquid smoke, 0.5 to 10 wt% of salt, and 0.01 to 2 wt% of pepper.

[0015] In the present invention, the vegetable sausage may not be filled in a casing.

[0016]

[0017] According to another embodiment of the present invention, there is provided a method comprising: preparing tofu; mixing the prepared tofu with wheat flour, tapioca starch, purple sweet potato starch, and salt to obtain a first mixture; adding at least one powder selected from the group consisting of garlic powder, onion powder, and ginger powder to tomato paste; and at least one spice selected from the group consisting of oregano, basil, rosemary, bay leaf, thyme, nutmeg, and cardamom; adding and grinding tomato paste, vegetable oil, soy sauce, salt, and pepper, which have been cooked and cooled, to the first mixture to obtain a second mixture; And a step of forming the second mixture into a desired sausage shape to produce a vegetable sausage, wherein the vegetable sausage comprises 20 to 60 wt% of tofu, 10 to 30 wt% of vegetable oil, 5 to 20 wt% of wheat flour, 5 to 20 wt% of tomato paste, 1 to 10 wt% of soy sauce, 3 to 10 wt% of tapioca starch, 2 to 10 wt% of purple sweet potato powder, 0.1 to 10 wt% of at least one selected from the group consisting of garlic powder, onion powder, and ginger powder, 0.01 to 5 wt% of at least one selected from the group consisting of oregano, basil, rosemary, bay leaf, thyme, nutmeg, and cardamom, 0.5 to 10 wt% of salt, and 0.01 to 2 wt% of pepper.

[0018] In the present invention, the tofu may be dried in a drying room maintained at a temperature of 30°C to 50°C for 30 minutes to 1 hour.

[0019] In the step of obtaining the first mixture in the present invention, yacon powder, arracacha powder or a mixture thereof may be additionally mixed into the vegetable sausage in an amount of 1 to 10 wt%.

[0020] In the step of obtaining the first mixture in the present invention, steamed purple sweet potatoes can be additionally mixed into the vegetable sausage in an amount of 3 to 10 wt%.

[0021] The present invention may further include a step of baking the sausage manufactured by molding in an oven preheated to 200 to 300°C for 30 minutes to 1 hour.

[0022] The vegetable sausage provided by the present invention, despite using tofu as the main ingredient instead of meat, exhibits physical properties such as hardness, elasticity, gumminess, chewiness, and heat loss at a level similar to that of pork sausage, and also has excellent sensory properties such as taste, appearance, and aroma, thereby increasing consumer preference and likeability.

[0023] Figure 1 is a photograph showing an example of a vegetable sausage manufactured in Example 1.

[0024] Figure 2 shows a photograph of the appearance of commercially available pepperoni sausage.

[0025] Figure 3 shows a photograph of the sausage manufactured in Example 1 after secondary heating cooking.

[0026] Figure 4 shows a photograph of the sausage manufactured in Comparative Example 1 after secondary heating cooking.

[0027] According to one embodiment of the present invention, the present invention relates to a vegetable sausage comprising 20 to 60 wt% of tofu, 10 to 30 wt% of vegetable oil, 5 to 20 wt% of wheat flour, 5 to 20 wt% of tomato paste, 1 to 10 wt% of soy sauce, 3 to 10 wt% of tapioca starch, 2 to 10 wt% of purple sweet potato powder, 0.5 to 10 wt% of salt, and 0.01 to 2 wt% of pepper.

[0028] In the above sausage, the tapioca starch and purple sweet potato powder may be included in a weight ratio of 1 to 3:1, preferably 1 to 1.5:1.

[0029] In order to further improve the texture of the sausage after heating and cooking, yacon powder, arracacha powder, or a mixture thereof may be further included.

[0030] In the sausage, the yacon powder, arracacha powder or a mixture thereof may be included in an amount of 1 to 10 wt%, preferably 3 to 6 wt%.

[0031] The above purple sweet potato powder; and yacon powder and / or arracacha powder may be included in a weight ratio of 1:1 to 2, preferably 1:1.5.

[0032] Additionally, the sausage may further comprise steamed purple sweet potatoes in an amount of 3 to 10 wt%.

[0033] In addition to the above-mentioned ingredients, the above sausage may further include at least one of garlic powder, onion powder, and ginger powder in an amount of 0.1 to 10 wt% to enhance the taste and flavor of the sausage.

[0034]

[0035] According to another embodiment of the present invention, there is provided a method for manufacturing the sausage described above.

[0036] The method of the present invention may include a step (S1) of preparing tofu.

[0037] In the present invention, it is preferable that the tofu has a moisture content of 30 to 70 wt%, or 40 to 60 wt%. 40 to 70 wt% of the tofu is passed through a sieve to remove moisture for 5 to 6 hours, 10 to 3 hours, 10 to 1 hour, or 10 to 30 minutes, and 30 to 60 wt% of the tofu is frozen at a temperature of -20 to 0°C for 3 to 72 hours and then thawed at room temperature (25 ± 5°C) to use. Alternatively, the tofu may be dried in a drying room maintained at a temperature of 30 to 50°C for 30 minutes to 1 hour.

[0038] The moisture that has escaped from the tofu through the above process can be removed using a cotton cloth, etc. Alternatively, the tofu can be crushed by pressing it with a plank, round bar, or knife, and then placed in a dehydrator or cotton cloth to remove the moisture that has escaped from the tofu.

[0039] The method comprises a step (S2) of mixing prepared tofu with wheat flour, tapioca starch, purple sweet potato starch and salt to obtain a first mixture.

[0040] The above tofu can be mixed so that it is included in the final sausage to be manufactured in an amount of 20 to 60 wt%, preferably 25 to 40 wt%.

[0041] The above wheat flour may be mixed so that it is included in the final sausage to be manufactured in an amount of 5 to 20 wt%, preferably 8 to 15 wt%.

[0042] The above tapioca starch can be mixed so that it is included in the final sausage to be manufactured in an amount of 3 to 10 wt%, preferably 4 to 8 wt%.

[0043] The above purple sweet potato powder can be mixed so that it is included in the final sausage to be manufactured in an amount of 2 to 10 wt%, preferably 2 to 8 wt%.

[0044] Since the above salt is added in two parts, the salt can be mixed in this step so that it is included in the final sausage to be manufactured in an amount of 0.3 to 6 wt%.

[0045] At this time, the tapioca starch and purple sweet potato powder can be mixed in a weight ratio of 1 to 3:1, preferably 1 to 1.5:1.

[0046] During the above mixing step, yacon powder, arracacha powder, or a mixture thereof may be additionally mixed.

[0047] When the yacon powder, arracacha powder or a mixture thereof is additionally added, it can be mixed so that it is included in the final sausage to be manufactured in an amount of 1 to 10 wt%, preferably 3 to 6 wt%.

[0048] In addition, when the yacon powder, arracacha powder or a mixture thereof is additionally added, the purple sweet potato powder and the yacon powder and / or arracacha powder may be mixed in a weight ratio of 1:1 to 2, preferably 1:1.5.

[0049] Additionally, during the mixing step, steamed purple sweet potatoes may be additionally mixed in at an amount of 3 to 10 wt%. Here, the steamed purple sweet potatoes may be obtained by soaking washed purple sweet potatoes in water without removing the skin, steaming them for 50 to 80 minutes, and, if necessary, steaming them for 2 to 10 minutes, but are not limited thereto.

[0050] The method further includes a step (S3) of cooking by adding to tomato paste at least one of garlic powder, onion powder, and ginger powder; and at least one spice selected from the group consisting of oregano, basil, rosemary, bay leaf, thyme, nutmeg, and cardamom.

[0051] The above tomato paste may be mixed so that it is included in the final sausage to be manufactured in an amount of 5 to 20 wt%, preferably 5 to 15 wt%.

[0052] At least one of the above garlic powder, onion powder, and ginger powder may be mixed to be included in the final sausage to be manufactured at 0.1 to 10 wt%, and as an example, 0.1 to 5 wt% of garlic powder and 0.1 to 5 wt% of onion powder may be mixed to be included.

[0053] The method includes a step (S4) of cooling the tomato paste prepared as described above at 20 to 30°C for 5 minutes to 6 hours, preferably 1 to 4 hours. In addition, the method includes a step (S5) of adding the tomato paste, vegetable oil, soy sauce, paprika powder, salt, pepper, and liquid smoke, which have been prepared and cooled, to the first mixture and grinding them to obtain a second mixture.

[0054] The method includes a step (S6) of forming the pulverized second mixture into a desired sausage shape and baking it in an oven preheated to 200 to 300°C, preferably 250 to 300°C, for 30 minutes to 1 hour, preferably 40 to 50 minutes.

[0055] The above method may further include a step (S7) of cooling the sausage heated as described above to a cooling temperature of 1 to 5°C for 25 to 35 minutes, if necessary.

[0056] Recently, as the quality of life has improved, people's interest in alternative meat has increased due to health, environmental pollution, and ethical issues, and there have been many attempts to manufacture sausages, one of the processed meat products, with plant-based proteins. However, the taste, aroma, and texture of existing plant-based sausages are very different from those of actual pork sausages, and in particular, there was a problem that the texture was significantly reduced when cooked at home after purchase.

[0057] As a result of their efforts, the inventors of the present invention have provided a vegetable sausage and a method for manufacturing the same, which, despite using tofu instead of meat such as pork, has physical properties and sensory properties equivalent to pork sausages by mixing auxiliary materials in an appropriate ratio with the raw material and then, through a series of manufacturing processes, does not deteriorate in texture after heating using a pan or the like. The sausage provided by the present invention can be used as a substitute for pepperoni, a type of seasoned pork sausage.

[0058]

[0059] According to one embodiment of the present invention, the present invention relates to a vegetable sausage comprising 20 to 60 wt% of tofu, 10 to 30 wt% of vegetable oil, 5 to 20 wt% of wheat flour, 5 to 20 wt% of tomato paste, 1 to 10 wt% of soy sauce, 3 to 10 wt% of tapioca starch, 2 to 10 wt% of purple sweet potato powder, 0.5 to 10 wt% of salt, and 0.01 to 2 wt% of pepper.

[0060] In the present invention, the tofu is a traditional food manufactured using soybeans as the main ingredient. In the present invention, the tofu may be any of regular tofu (pan tofu), soft tofu, soft tofu, bean curd, or tofu by-products, but preferably, it may be regular tofu (pan tofu) or soft tofu.

[0061] In the present invention, the tofu preferably has a moisture content of 30 to 70 wt%, or 40 to 60 wt%. While general tofu or soft tofu has a moisture content of approximately 80% or more, the present invention uses tofu from which moisture has been removed to have a moisture content of 30 to 70 wt%, thereby ensuring excellent hardness of the sausage and solving the problem of deterioration of texture after pan-cooking in existing vegetable sausages.

[0062] In the present invention, the method for removing moisture from the tofu may include removing moisture by placing it on a sieve, performing a freezing and then thawing process, heating cooking, or drying process.

[0063] As an example, 40 to 70 wt% of the tofu used in the present invention can be placed on a sieve to remove moisture for 5 to 6 hours, 10 to 3 hours, 10 to 1 hour, or 10 to 30 minutes, and 30 to 60 wt% of the tofu can be frozen at a temperature of -20 to 0°C for 3 to 72 hours and then thawed at room temperature (25 ± 5°C).

[0064] As an example, in the present invention, tofu can be dried in a drying room maintained at a temperature of 30°C to 50°C for 30 minutes to 1 hour.

[0065] In the sausage of the present invention, the tofu may be included in an amount of 20 to 60 wt%, and preferably in an amount of 25 to 40 wt%.

[0066] In the present invention, the type of vegetable oil is not particularly limited, and any vegetable oil used for edible purposes in the food field may be used without limitation, but examples thereof include walnut oil, sunflower seed oil, grape seed oil, soybean oil, corn oil, sesame oil, perilla oil, safflower seed oil, flaxseed oil, olive oil, cottonseed oil, olive oil, or rapeseed oil.

[0067] In the sausage of the present invention, the vegetable oil may be included in an amount of 10 to 30 wt%, and preferably in an amount of 10 to 20 wt%.

[0068] In the present invention, the flour may be a gravity flour having a gluten content of 10 to 13 wt%, but is not limited thereto.

[0069] In the sausage of the present invention, the wheat flour may be included in an amount of 5 to 20 wt%, and preferably in an amount of 8 to 15 wt%.

[0070] In the present invention, the tomato paste not only provides a taste and appearance similar to pork sausage, but also has the function of providing hardness and elasticity equivalent to pork sausage.

[0071] In the present invention, the tomato paste refers to the pulp or juice of a ripe tomato that has been crushed to remove the skin, seeds, etc., and boiled down. In the present invention, the tomato may be blanched at 90 to 110°C, the skin removed, and then concentrated to 50 to 80 brix°, but is not limited thereto, and a commercially available tomato paste may also be used.

[0072] In the sausage of the present invention, the tomato paste may be included in an amount of 5 to 20 wt%, and preferably in an amount of 5 to 15 wt%.

[0073] In the present invention, it is preferable to use brewed soy sauce (fermented and aged using microorganisms from soybeans, wheat flour, and grains instead of meju). The brewed soy sauce is known to have a slightly sweet yet mild flavor, making it widely used in sauces and other ingredients.

[0074] In the sausage of the present invention, the soy sauce may be included in an amount of 1 to 10 wt%, and preferably in an amount of 4 to 8 wt%.

[0075] In the present invention, the tapioca starch is an edible starch extracted from the roots of cassava, a tropical crop. Cassava roots, when raw, contain 20 to 30% starch. Tapioca is made by crushing the roots, washing the starch with water, precipitating it, and then drying it.

[0076] In the sausage of the present invention, the tapioca starch may be included in an amount of 3 to 10 wt%, and preferably included in an amount of 4 to 8 wt%, so as to secure physical properties such as hardness, elasticity, and heating loss at a level similar to that of pork sausage.

[0077] In the present invention, the purple sweet potato is a variety called Sancheonja, which was introduced and cultivated in Korea and is native to the Kyushu region of Japan. The entire flesh, including the epidermis, is dark purple and contains a large amount of water-soluble anthocyanin.

[0078] In the present invention, by using purple sweet potatoes, not only is the hardness and heating loss of sausage improved, but a color similar to that of pork sausage can be achieved without using a separate pigment.

[0079] In the sausage of the present invention, the purple sweet potato powder may be included in an amount of 2 to 10 wt%, and preferably in an amount of 2 to 8 wt%. In the present invention, by using the purple sweet potato powder in the above amount, the hardness of the sausage can be increased and the cooking loss can be reduced.

[0080] In the sausage of the present invention, the tapioca starch and purple sweet potato powder are included in a weight ratio of 1 to 3:1, preferably 1 to 1.5:1, thereby increasing the hardness of the sausage, reducing the heating loss, and maintaining the texture after heating using a pan or the like.

[0081] In the present invention, in order to further improve the deterioration of texture after heating and cooking of the sausage, yacon powder, arracacha powder, or a mixture thereof may be further included.

[0082] The yacon described in the present invention is a perennial plant that grows in the Peruvian Andes, and is a crunchy, sweet-tasting tuberous root. Its texture and flavor resemble a cross between a fresh apple and watermelon, or perhaps a radish and sweet potato. It is sometimes called a Peruvian underground apple, as it resembles an apple growing in the ground.

[0083] The arracacha plant in the present invention is a root vegetable originating from the Andes Mountains, rich in starch. Aracacha is native to the western Andes and grows at altitudes ranging from 200 to 3,600 meters, with an optimal altitude of 1,800 to 2,500 meters. It is often cultivated alongside other crops, such as corn, soybeans, and coffee.

[0084] In the sausage of the present invention, the yacon powder, arracacha powder or a mixture thereof may be included in an amount of 1 to 10 wt%, and preferably included in an amount of 3 to 6 wt%, so as to solve the problem of the texture of the sausage deteriorating after pan-cooking.

[0085] In the present invention, when the yacon powder, arracacha powder or a mixture thereof is further included, the sausage of the present invention includes purple sweet potato powder; and yacon powder and / or arracacha powder in a weight ratio of 1:1 to 2, preferably 1:1.5, thereby increasing the hardness of the sausage, reducing the cooking loss, and maintaining the texture after heating using a pan or the like.

[0086] In addition, the present invention may further include steamed purple sweet potatoes in an amount of 3 to 10 wt% to enhance the gumminess, elasticity, and chewiness of the sausage. The steamed purple sweet potatoes may be obtained by soaking washed purple sweet potatoes in water without removing the skin, steaming them for 50 to 80 minutes, and, if necessary, steaming them for 2 to 10 minutes, but are not limited thereto.

[0087] The sausage of the present invention may include salt in an amount of 0.5 to 10 wt% and pepper in an amount of 0.01 to 2 wt% as seasoning ingredients.

[0088] In addition to the above-described ingredients, the sausage of the present invention may further include at least one of garlic powder, onion powder, and ginger powder in an amount of 0.1 to 10 wt% to further enhance the taste and flavor of the sausage.

[0089] As an example, the sausage of the present invention may comprise 0.1 to 5 wt% of garlic powder and 0.1 to 5 wt% of onion powder.

[0090] In addition, the sausage of the present invention may include, in addition to the above-mentioned ingredients, at least one selected from the group consisting of oregano, basil, rosemary, bay leaf, thyme, nutmeg, and cardamom in an amount of 0.01 to 5 wt% to enhance the taste, appearance, and flavor of the sausage.

[0091] As an example, the sausage of the present invention may contain 0.01 to 2% by weight of oregano, 0.01 to 2% by weight of basil, and 0.01 to 2% by weight of bay leaves.

[0092] Additionally, the sausage of the present invention may further include paprika powder in an amount of 0.1 to 5 wt% to enhance the taste, appearance, and flavor of the sausage.

[0093] In addition, the sausage of the present invention may further include liquid smoke in an amount of 0.01 to 2 wt%, if necessary, to impart a uniform smoke flavor to the entire sausage. Here, the 'liquid smoke (LS)' refers to a solution containing a liquid substance capable of imparting a hue or coloration and flavor of smoke to food exposed to the solution in a liquid or gaseous state.

[0094] The sausage of the present invention has a texture similar to that of a sausage filled in a casing, even though it is not filled in a casing.

[0095]

[0096] According to another embodiment of the present invention, there is provided a method for manufacturing the sausage described above.

[0097] The method of the present invention may include a step (S1) of preparing tofu.

[0098] In the present invention, the tofu is a traditional food manufactured using soybeans as the main ingredient. In the present invention, the tofu may be any of regular tofu (pan tofu), soft tofu, soft tofu, bean curd, or tofu by-products, but preferably, it may be regular tofu (pan tofu) or soft tofu.

[0099] In the present invention, it is preferable that the tofu has a moisture content of 30 to 70 wt%, or 40 to 60 wt%, so in order to remove moisture from the tofu, the tofu may be placed on a sieve to remove moisture, or a process of freezing and then thawing may be performed, or the tofu may be cooked by heating or drying.

[0100] As an example, in the present invention, 40 to 70% by weight of tofu is placed on a sieve to remove moisture for 5 to 6 hours, 10 to 3 hours, 10 to 1 hour, or 10 to 30 minutes, and 30 to 60% by weight of tofu is frozen at a temperature of -20 to 0°C for 3 to 72 hours and then thawed at room temperature (25 ± 5°C).

[0101] As an example, in the present invention, tofu can be dried in a drying room maintained at a temperature of 30°C to 50°C for 30 minutes to 1 hour.

[0102] In the present invention, the moisture that has escaped from the tofu through the above process can be removed using a cotton cloth or the like. Alternatively, the tofu can be crushed by pressing it with a plank, a round bar, a knife, etc., and then placed in a dehydrator or cotton cloth to remove the moisture that has escaped from the tofu.

[0103] The method of the present invention includes a step (S2) of mixing the tofu prepared as described above with wheat flour, tapioca starch, purple sweet potato starch, and salt to obtain a first mixture.

[0104] In the present invention, the flour may be a gravity flour having a gluten content of 10 to 13 wt%, but is not limited thereto.

[0105] In the present invention, the tofu may be mixed so as to be included in the final sausage to be manufactured in an amount of 20 to 60 wt%, preferably 25 to 40 wt%.

[0106] In the present invention, the wheat flour may be mixed so that it is included in the final sausage to be manufactured in an amount of 5 to 20 wt%, preferably 8 to 15 wt%.

[0107] In the present invention, the tapioca starch may be mixed so as to be included in the final sausage to be manufactured in an amount of 3 to 10 wt%, preferably 4 to 8 wt%.

[0108] In the present invention, the purple sweet potato powder may be mixed so as to be included in the final sausage to be manufactured in an amount of 2 to 10 wt%, preferably 2 to 8 wt%.

[0109] In the method of the present invention, the salt is added in two parts, so that in this step, the salt can be mixed so that it is included in the sausage to be finally manufactured in an amount of 0.3 to 6 wt%.

[0110] At this time, the tapioca starch and purple sweet potato powder are mixed in a weight ratio of 1 to 3:1, preferably 1 to 1.5:1, which not only increases the hardness of the sausage and reduces the loss due to heating, but also allows the texture to be maintained after heating and cooking using a pan, etc.

[0111] In addition, in the present invention, in order to further improve the deterioration of texture after heating and cooking of the sausage during the mixing step, yacon powder, arracacha powder, or a mixture thereof may be additionally mixed.

[0112] In the present invention, when the yacon powder, arracacha powder or a mixture thereof is additionally added, it can be mixed so that it is included in the final sausage to be manufactured in an amount of 1 to 10 wt%, preferably 3 to 6 wt%.

[0113] In addition, in the present invention, when the yacon powder, arracacha powder or a mixture thereof is additionally added, the purple sweet potato powder and the yacon powder and / or arracacha powder are mixed in a weight ratio of 1:1 to 2, preferably 1:1.5, thereby increasing the hardness of the sausage, reducing the cooking loss, and maintaining the texture after pan-cooking.

[0114] In addition, in the present invention, in order to increase the gumminess and elasticity of the sausage to be manufactured and to increase the mixing efficiency between the ingredients, steamed purple sweet potatoes may be additionally mixed in an amount of 3 to 10 wt% during the mixing step. Here, the steamed purple sweet potatoes may be obtained by soaking washed purple sweet potatoes in water without removing the skin and steaming them for 50 to 80 minutes, and, if necessary, steaming them for 2 to 10 minutes, but are not limited thereto.

[0115] The method of the present invention further includes a step (S3) of cooking by adding to tomato paste at least one of garlic powder, onion powder, and ginger powder; and at least one spice selected from the group consisting of oregano, basil, rosemary, bay leaf, thyme, nutmeg, and cardamom.

[0116] In the present invention, the cooking step can be performed at a temperature of 50 to 100°C, preferably 60 to 80°C, for 30 minutes to 6 hours, preferably 1 to 3 hours.

[0117] As an example, in the present invention, the cooking step may be to heat and cook tomato paste, garlic powder, onion powder, oregano, basil, and bay leaves in a cooking vessel such as a pot.

[0118] In the present invention, the tomato paste may be mixed so as to be included in the final sausage to be manufactured in an amount of 5 to 20 wt%, preferably 5 to 15 wt%.

[0119] In the present invention, at least one of the garlic powder, onion powder, and ginger powder may be mixed to be included in the final sausage to be manufactured at 0.1 to 10 wt%, and as an example, 0.1 to 5 wt% of garlic powder and 0.1 to 5 wt% of onion powder may be mixed to be included.

[0120] In addition, in the present invention, at least one selected from the group consisting of oregano, basil, rosemary, bay leaf, thyme, nutmeg, and cardamom may be mixed so as to be included in the final sausage to be manufactured in an amount of 0.01 to 5 wt%. As an example, oregano may be mixed so as to be included in an amount of 0.01 to 2 wt%, basil may be mixed so as to be included in an amount of 0.01 to 2 wt%, and bay leaf may be mixed so as to be included in an amount of 0.01 to 2 wt%.

[0121] Additionally, the sausage of the present invention may further include paprika powder in an amount of 0.1 to 5 wt% to enhance the taste, appearance, and flavor of the sausage.

[0122] In addition, the sausage of the present invention may further include liquid smoke in an amount of 0.01 to 2 wt%, if necessary, to impart a uniform smoke flavor to the entire sausage. Here, the 'liquid smoke (LS)' refers to a solution containing a liquid substance capable of imparting a hue or coloration and flavor of smoke to food exposed to the solution in a liquid or gaseous state.

[0123] The method of the present invention includes a step (S4) of cooling the tomato paste prepared as described above at 20 to 30°C for 5 minutes to 6 hours, preferably 1 to 4 hours.

[0124] The method of the present invention includes a step (S5) of adding and grinding tomato paste, vegetable oil, soy sauce, paprika powder, salt, pepper, and liquid smoke, which have been boiled and then cooled, to the first mixture to obtain a second mixture.

[0125] In the present invention, the type of vegetable oil is not particularly limited, and any vegetable oil used for edible purposes in the food field may be used without limitation, but examples thereof include walnut oil, sunflower seed oil, grape seed oil, soybean oil, corn oil, sesame oil, perilla oil, safflower seed oil, flaxseed oil, olive oil, cottonseed oil, olive oil, or rapeseed oil.

[0126] In addition, in the present invention, it is preferable to use brewed soy sauce (fermented and aged using microorganisms from soybeans, wheat flour, and grains instead of meju).

[0127] In the present invention, the vegetable oil may be mixed so as to be included in the final sausage to be manufactured in an amount of 10 to 30 wt%, preferably 10 to 20 wt%.

[0128] In the present invention, the soy sauce may be mixed so that it is included in the final sausage to be manufactured in an amount of 1 to 10 wt%, preferably 5 to 8 wt%.

[0129] In the present invention, the paprika powder may be mixed so as to be included in the final sausage to be manufactured in an amount of 0.1 to 5 wt%.

[0130] In the method of the present invention, the salt is added in two parts, so that in this step, the salt can be mixed so that it is included in the sausage to be finally manufactured in an amount of 0.2 to 4 wt%.

[0131] In the present invention, the liquid smoke is added to impart a uniform smoke flavor to the entire sausage, and therefore can be mixed in an amount of only 0.01 to 2 wt% in the final sausage to be manufactured.

[0132] In the present invention, the grinding step can be performed using a grinding mixer at a speed of 15,000 to 35,000 rpm for about 30 seconds to 5 minutes, preferably 1 to 2 minutes. Through this, the heat-treated raw material can be ground into an appropriate size, which can advantageously improve the taste and texture of the sausage.

[0133] The method of the present invention includes a step (S6) of forming the pulverized second mixture into a desired sausage shape and then baking the mixture in an oven preheated to 200 to 300°C, preferably 250 to 300°C, for 30 minutes to 1 hour, preferably 40 to 50 minutes. In the present invention, the sausage is not steamed but baked in a preheated oven, thereby removing moisture present on the surface of the sausage while allowing moisture to be contained inside the sausage, thereby maintaining the shape even without a casing, and maintaining the texture of the sausage even when pan-fried a second time by a consumer in the future, and allowing sufficient meat juice to be generated from the inside of the sausage.

[0134] The method of the present invention may further include a step (S7) of cooling the sausage heated as described above to a cooling temperature of 1 to 5°C for 25 to 35 minutes, if necessary.

[0135] The method of the present invention may further include a step (S8) of vacuum-packing the cooled sausage as described above, if necessary.

[0136] Conventional pork sausages are filled with a sausage dough mixture in a collagen casing to ensure firmness. However, since there is no commercially available vegetable casing for vegetable sausages in Korea, most sausages rely on imports, which leads to excessively high manufacturing costs. The sausage dough mixture manufactured in the present invention exhibits excellent physical properties similar to those of pork sausages even without being filled in a casing, and minimizes weight loss and juice leakage during the first heating process. Furthermore, even when the sausage, which has been cooled and packaged after the first heating process, is pan-fried a second time by the consumer, the texture of the sausage remains intact and sufficient juice is provided.

[0137]

[0138] Hereinafter, the present invention will be described in more detail through examples. These examples are intended solely to illustrate the present invention more specifically, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples, in accordance with the gist of the present invention.

[0139]

[0140] Example

[0141]

[0142] [Preparation Example 1] Preparation of tofu

[0143] After preparing the soft tofu for sausage manufacturing, 60% by weight of the tofu was placed on a sieve lined with cheesecloth to remove moisture. The remaining 40% by weight was frozen at -20°C for 24 hours, then naturally thawed at room temperature and the resulting moisture was removed with cheesecloth. The dried soft tofu was then combined to prepare dried tofu with a moisture content of approximately 50% by weight.

[0144]

[0145] [Preparation Example 2] Preparation of tofu

[0146] The moisture in the soft tofu was removed with a cotton cloth, then the tofu was frozen at -20℃ for 24 hours, thawed naturally, and the resulting moisture was removed with a cotton cloth. Through this process, dried tofu with a moisture content of approximately 40% by weight was prepared.

[0147]

[0148] [Example 3] Preparation of tofu

[0149] A cotton cloth was placed on the sieve to drain the water from the soft tofu, and soft tofu with a moisture content of approximately 70% by weight was prepared.

[0150]

[0151] [Examples 1 to 5] Production of sausages

[0152] In a mixing bowl, the soft tofu obtained in Preparation Example 1, wheat flour, tapioca starch, purple sweet potato powder, and salt were added and mixed. In Example 3, mashed steamed purple sweet potatoes were mixed in at this time, and in Examples 4 and 5, yacon powder and aracacha powder were added and mixed together. Tomato paste, oregano, basil, bay leaf, garlic powder, and onion powder were added in that order to a pot and boiled over medium heat at 70°C for approximately 2 hours. After the simmered tomato paste was sufficiently cooled to room temperature, it was added to the mixing bowl containing the mixed dough, and canola oil, soy sauce, paprika seasoning powder, salt, pure pepper, and liquid smoke were all added and kneaded. The obtained mixed dough was then placed in a mixer and ground at approximately 25,000 rpm for approximately 30 seconds. The crushed dough was spread out on foil paper and formed into a cylinder shape. The outer surface of the foil paper was wrapped with silver foil, and the sausage was further formed to a diameter of approximately 5 cm. The sausage was baked in an oven preheated to 270°C for 45 minutes to produce sausages. The mixing amounts of each ingredient during the manufacturing process are shown in Table 1 below.

[0153] Ingredient content (weight %)Example 1Example 2Example 3Example 4Example 5Tofu3533303535Rape oil1920161919Wheat flour11.414.212.811.411.4Tomato paste108111010Soy sauce5.66.66.466Tapioca starch5.68.65.44.84.8Purple sweet potato powder5.66.23.63.63.6Steamed purple sweet potato5Yacon powder5.4Araccha powder5.4Sea salt2.82.93.22.82.8Garlic powder2.11.61.52.12.1Onion powder0.91.420.90.9Paprika seasoning Powder 0.91.420.90.9Pepper 0.20.20.20.20.2Liquid Smoke 0.180.180.180.180.180.18Basil 0.60.60.60.60.6Oregano 0.10.10.10.10.1Bay Leaf 0.020.020.020.020.02Total 100100100100100

[0154]

[0155] [Comparative Examples 1 to 3] Manufacturing of sausages

[0156] In a mixing bowl, the soft tofu obtained in Preparation Example 2, wheat flour, and salt were added and mixed. In the case of Comparative Examples 2 and 3, the soft tofu obtained in Preparation Example 3, wheat flour, and salt were mixed, and tapioca starch and purple sweet potato powder were additionally mixed in at this time. Tomato paste, oregano, basil, bay leaf, garlic powder, and onion powder were added in that order to a pot and boiled over medium heat at 70°C for approximately 2 hours. After the simmered tomato paste was sufficiently cooled to room temperature, it was added to the mixing bowl containing the mixed dough, and canola oil, soy sauce, paprika seasoning powder, salt, pure pepper, and liquid smoke were all added and kneaded. Thereafter, the obtained mixed dough was placed in a mixer and ground at approximately 25,000 rpm for approximately 30 seconds. The crushed dough was spread out on foil paper and formed into a cylinder shape. The outer surface of the foil paper was wrapped with silver foil, and the sausage was further formed to a diameter of approximately 5 cm. The sausage was baked in an oven preheated to 270°C for 45 minutes to produce sausages. The mixing amounts of each ingredient during the manufacturing process are shown in Table 2 below.

[0157] Ingredient content (weight%)Comparative example 1Comparative example 2Comparative example 3Tofu 454028Rapeseed oil 16816Wheat flour 15.6726.7Tomato paste 10154Soy sauce 5.61029.5Tapioca starch 10.52Purple sweet potato powder 34Sea salt 2.8125.1Garlic powder 2.1120.8Onion powder 0.9111.4Paprika seasoning powder 0.9111.4Pepper 0.2020.2Liquid smoke 0.180180.18Basil 0.6060.6Oregano 0.1010.1Bay leaf 0.02020.02Total 100100100

[0158]

[0159] [Experimental Example 1] Evaluation of Appearance Characteristics

[0160] 1. Comparison of exterior photos

[0161] In order to compare the appearance of the sausage manufactured according to the present invention with that of a commercially available pepperoni sausage made from pork, the appearances of the sausage manufactured in Example 1 and the commercially available pepperoni sausage were photographed, and the results are shown in FIGS. 1 and 2, respectively.

[0162] As seen in FIGS. 1 and 2, it can be confirmed that the sausage manufactured according to the present invention has a significantly high degree of visual similarity in appearance to commercially available pepperoni sausage.

[0163] 2. Color comparison

[0164] Next, using a colorimeter (CR-410, Minolta, Osaka, Japan), the lightness (L), redness (a), and yellowness (b) of the sausages manufactured in Examples 1 to 5 were measured three times each, and the average values ​​are shown in Table 3 below. When measuring the color, a calibration plate having an L value of 97.83, an a value of 0.43, and a b value of 1.98 was used as a standard. In addition, as a control group, the color of pork pepperoni sausage filled in a collagen casing sold on the market was measured using the same method.

[0165] Classification L Value a Value b Value Control (commercial pepperoni) 31.03 15.71 13.63 Example 1 31.80 13.26 14.73 Example 2 34.52 12.71 13.89 Example 3 32.74 14.15 12.96 Example 4 38.95 13.65 14.01 Example 5 33.27 12.86 14.90

[0166] As shown in Table 3 above, it can be seen that the sausages of Examples 1 to 5 manufactured according to the present invention exhibit a color similar to that of commercially available pork pepperoni sausages.

[0167]

[0168] [Experimental Example 2] Evaluation of physical properties after first heating

[0169] 1. Evaluation of hardness, elasticity, cohesion, gumminess, and chewiness

[0170] In order to verify whether the sausages baked in the oven according to the present invention can secure sufficient physical properties without being filled into a casing, the following experiments were conducted. Specifically, the sausages manufactured in Examples 1 to 5 were cut into 2 cm X 2 cm (diameter X height) and measured using a texture analyzer (TA-XT2i, Stable Micro Systems, England). The thickness of the sample was treated to be constant, placed parallel to the center of the plate, and the curves that appeared were calculated to measure hardness, springiness, cohesiveness, gumminess, and chewiness, and the results are shown in Table 4 below. However, the analysis conditions of the above experiment were set as maximum load 2 kg, head speed 2.0 mm / sec, probe (0.25φ spherical probe), distance 8.0 mm, and force 5 g.

[0171] Hardness (kg) Elasticity Cohesiveness Guminess (kg) Chewing (kg) Control (commercial pepperoni) 1.93±0.22 0.91±0.07 0.58±0.01 1.12±0.24 1.02±0.01 Example 11.58±0.19 0.84±0.02 0.53±0.05 0.83±0.14 0.70±0.13 Example 21.62±0.17 0.85±0.01 0.56±0.02 0.90±0.23 0.77±0.10 Example 31.71±0.3 10.95±0.01 0.58±0.01 0.99±0.15 0.94±0.24 Example 41.84±0.290.91±0.020.54±0.030.99±0.010.90±0.17Example 51.87±0.110.88±0.050.55±0.061.03±0.190.90±0.02Comparative Example 10.99±0.240.72±0.060.32±0.010.31±0.170.22±0.06Comparative Example 21.26±0.070.81±0.020.41±0.080.51±0.260.41±0.11Comparative Example 31.17±0.150.80±0.010.50±0.030.58±0.240.46±0.08

[0172] As shown in Table 4 above, the sausages of Examples 1 to 5 according to the present invention had superior physical properties compared to the sausages of Comparative Examples 1 to 3, and in particular, it was confirmed that the hardness, elasticity, and gumminess were excellent. In addition, in Example 3, in which steamed purple sweet potato was additionally added, the hardness, elasticity, and chewiness of the sausage increased, and in Examples 4 and 5, in which yacon powder or aracacha powder was additionally added, the hardness, gumminess, and chewiness were further increased. Furthermore, it was confirmed that the sausages of Examples 1 to 5 according to the present invention had a similar level of texture to the pork pepperoni sausage, which was the control group.

[0173] 2. Heating loss evaluation

[0174] In order to evaluate the heating loss of the sausage manufactured according to the present invention, the weight before heating was measured in the state of the sausage mixture dough, and the weight of the sample after heating was measured, and the change in weight compared to the sample before heating was calculated, and the results are shown in Table 5.

[0175] Weight loss by heating (%) Control group (commercial pepperoni) 6.18 Example 16.82 Example 27.18 Example 36.23 Example 45.86 Example 55.67 Comparative example 115.49 Comparative example 210.06 Comparative example 39.94

[0176] As shown in Table 5 above, it was confirmed that the sausages of Examples 1 to 5 manufactured according to the present invention had a much lower heating loss compared to the sausages of Comparative Examples 1 to 3.

[0177]

[0178] [Experimental Example 3] Evaluation of physical properties after second pan cooking

[0179] 1. Evaluation of hardness, elasticity, cohesion, gumminess, and chewiness

[0180] In order to confirm whether the texture of the sausages manufactured according to the present invention deteriorates after secondary pan cooking, the sausages of Examples 1 to 5 and Comparative Examples 1 to 3 were quickly cooled to 4°C or lower, then frozen at -18°C or lower for 24 hours, and then heated and cooked for 5 minutes while rolling the sausages while maintaining the temperature of an electric pan (Presto, USA) at approximately 165°C. Thereafter, the hardness, springiness, cohesiveness, gumminess, and chewiness of the secondary pan-cooked sausages were measured in the same manner as in Experimental Example 2, and the results are shown in Table 6 below.

[0181] Hardness (kg) Elasticity Cohesiveness Guminess (kg) Chewing (kg) Control (commercial pepperoni) 2.11±0.02 0.90±0.05 0.60±0.05 1.27±0.18 1.13±0.03 Example 11.86±0.23 0.85±0.07 0.54±0.02 1.00±0.04 0.85±0.27 Example 21.97±0.06 0.86±0.02 0.55±0.03 1.08±0.3 10.93±0.12 Example 32.01±0.03 0.94±0.06 0.59±0.01 1.19±0.06 1.11±0.06 Example 42.09±0.110.92±0.020.54±0.061.13±0.121.03±0.21Example 52.12±0.230.90±0.030.52±0.021.10±0.180.99±0.13Comparative Example 10.84±0.020.65±0.010.36±0.020.30±0.200.19±0.02Comparative Example 21.70±0.270.80±0.080.44±0.010.75±0.210.59±0.08Comparative Example 31.66±0.160.82±0.030.58±0.070.96±0.060.79±0.12

[0182] As shown in Table 6 above, the sausages of Examples 1 to 5 according to the present invention showed an increase in hardness, gumminess, and chewiness after the second pan cooking, whereas the sausage of Comparative Example 1 showed a decrease in hardness, gumminess, and chewiness, and although the sausages of Comparative Examples 2 and 3 showed an increase in hardness, gumminess, and chewiness after the second pan cooking, they showed significantly lower levels than the sausages of Examples 1 to 5.

[0183] 2. Heating loss evaluation

[0184] In order to evaluate the cooking yield after the second pan cooking of the sausages manufactured according to the present invention, the sausages of Examples 1 to 5 and Comparative Examples 1 to 3 were secondarily heated and cooked in the same manner as in 1. above, and the heating loss was measured in the same manner as in Experimental Example 2, and the results are shown in Table 7 below.

[0185] Weight loss by heating (%) Example 16.72 Example 27.28 Example 35.86 Example 45.67 Example 56.13 Comparative Example 115.49 Comparative Example 210.06 Comparative Example 39.94 Control (commercial pepperoni) 6.18

[0186] As shown in Table 5 above, it was confirmed that the sausages of Examples 1 to 5 manufactured according to the present invention had a much smaller heating loss compared to the sausages of Comparative Examples 1 to 3. Through this, it was confirmed that the sausages according to the present invention had sufficient hardness even without a casing, and that the texture did not deteriorate when the consumer cooked them in a second pan, but rather increased slightly.

[0187]

[0188] [Experimental Example 4] Sensory Evaluation after Second Pan Cooking

[0189] In order to evaluate the sensory properties of sausages in an environment similar to that in which actual consumers consume them, the sausages of Examples 1 to 5 and Comparative Examples 1 to 3 were secondarily heated and cooked in the same manner as in 1. above, and then 10 expert panelists with sensory evaluation experience conducted a sensory test using a 9-point scale, and the average value was calculated and shown in Table 8 below. However, the sensory evaluation items were appearance, flavor, off-flavor, chewiness, juiciness, and overall preference, and the standard was 1 point = very bad, 9 points = very good.

[0190] Classification Appearance Flavor Softness Juiciness Overall preference Example 17.98.08.28.18.0 Example 28.27.98.17.98.1 Example 38.28.48.68.58.5 Example 48.48.58.08.28.3 Example 58.58.48.18.28.2 Comparative Example 17.56.36.16.56.9 Comparative Example 27.97.37.77.97.5 Comparative Example 37.87.67.27.47.4

[0191] As shown in Table 8 above, it was confirmed that the sausages of Examples 1 to 5 manufactured according to the present invention were superior to the sausages of Comparative Examples 1 to 3 in terms of appearance, flavor, softness, juiciness, and overall preference.

[0192]

[0193] [Experimental Example 5] Evaluation of Appearance and Texture after Second Oven Cooking

[0194] Additionally, in order to confirm whether the texture of the sausages manufactured according to the present invention deteriorates after secondary pan-cooking, the sausages of Example 1 and Comparative Example 1 were quickly cooled to 4°C or lower, frozen at -18°C or lower for 24 hours, sliced ​​thinly, placed on pizza, and then heated and cooked for 10 minutes while maintaining the temperature of an electric oven at approximately 180°C. Photographs of the sausages of Example 1 and Comparative Example 1 after cooking are shown in FIGS. 3 and 4, respectively.

[0195] As shown in Fig. 3, it was confirmed that the sausage of Example 1 manufactured according to the present invention was soft, had a live texture, and was juicy even when secondarily heated and cooked in an oven.

[0196] On the other hand, as seen in Fig. 4, the sausage of Comparative Example 1 was dried with low meat juice content even though it was heated under the same conditions as Example 1, and had a tough and hard texture when actually consumed.

[0197]

[0198] As described above, the plant-based sausage within the scope of the present invention has a texture such as sufficient hardness even without a casing, and unlike pork sausages, the texture does not deteriorate even after pan-cooking, and the heating loss is also very small, and the sensory properties such as taste, appearance, and aroma are also excellent, so it has the advantage of being highly preferred by consumers.

[0199]

[0200] While specific aspects of the present invention have been described in detail above, it should be apparent to those skilled in the art that these specific descriptions are merely preferred implementation examples and do not limit the scope of the present invention. Therefore, the substantial scope of the present invention is defined by the appended claims and their equivalents.

[0201] The present invention relates to a plant-based alternative meat processed food and a method for producing the same, and more particularly, to a plant-based sausage made from plant-based materials and a method for producing the same.

Claims

1. A vegetable sausage comprising 20 to 60 wt% of tofu, 10 to 30 wt% of vegetable oil, 5 to 20 wt% of wheat flour, 5 to 20 wt% of tomato paste, 1 to 10 wt% of soy sauce, 3 to 10 wt% of tapioca starch, 2 to 10 wt% of purple sweet potato powder, 0.5 to 10 wt% of salt, and 0.01 to 2 wt% of pepper.

2. In paragraph 1, A vegetable sausage having a moisture content of 30 to 70 wt%.

3. In paragraph 1, A vegetable sausage comprising the above tapioca starch and purple sweet potato powder in a weight ratio of 1 to 3:

1.

4. In paragraph 1, A vegetable sausage further comprising 1 to 10 wt% of yacon powder, arracacha powder or a mixture thereof.

5. In paragraph 4, The above vegetable sausage comprises purple sweet potato powder; and yacon powder, arracacha powder or a mixture thereof; in a weight ratio of 1:1 to 2.

6. In paragraph 1, A vegetable sausage further comprising steamed purple sweet potatoes in an amount of 3 to 10% by weight.

7. In paragraph 1, A vegetable sausage further comprising at least one of garlic powder, onion powder, and ginger powder in an amount of 0.1 to 10% by weight.

8. In paragraph 1, The above vegetable sausage further comprises at least one selected from the group consisting of oregano, basil, rosemary, bay leaf, thyme, nutmeg, and cardamom in an amount of 0.01 to 5% by weight.

9. In paragraph 1, The above vegetable sausage comprises 25 to 40 wt% of tofu, 10 to 20 wt% of vegetable oil, 8 to 15 wt% of wheat flour, 5 to 15 wt% of tomato paste, 4 to 8 wt% of soy sauce, 4 to 8 wt% of tapioca starch, 2 to 8 wt% of purple sweet potato powder, 0.1 to 5 wt% of garlic powder, 0.1 to 5 wt% of onion powder, 0.01 to 2 wt% of oregano, 0.01 to 2 wt% of basil, and 0.01 to 2 wt% of bay leaf, 0.1 to 5 wt% of paprika powder, 0.01 to 2 wt% of liquid smoke, 0.5 to 10 wt% of salt, and 0.01 to 2 wt% of pepper.

10. In paragraph 1, The above vegetable sausage is a vegetable sausage that is not filled in a casing.

11. Steps to prepare tofu; A step of mixing the prepared tofu with wheat flour, tapioca starch, purple sweet potato starch and salt to obtain a first mixture; A step of cooking by adding at least one of garlic powder, onion powder and ginger powder to tomato paste; and at least one spice selected from the group consisting of oregano, basil, rosemary, bay leaf, thyme, nutmeg and cardamom; A step of adding and grinding the cooled tomato paste, vegetable oil, soy sauce, salt and pepper to the first mixture to obtain a second mixture; and A step of manufacturing a vegetable sausage by forming the second mixture into a desired sausage shape, A method for producing a vegetable sausage, wherein the vegetable sausage comprises 20 to 60 wt% of tofu, 10 to 30 wt% of vegetable oil, 5 to 20 wt% of wheat flour, 5 to 20 wt% of tomato paste, 1 to 10 wt% of soy sauce, 3 to 10 wt% of tapioca starch, 2 to 10 wt% of purple sweet potato powder, 0.1 to 10 wt% of at least one of garlic powder, onion powder, and ginger powder, 0.01 to 5 wt% of at least one selected from the group consisting of oregano, basil, rosemary, bay leaf, thyme, nutmeg, and cardamom, 0.5 to 10 wt% of salt, and 0.01 to 2 wt% of pepper.

12. In paragraph 11, A method for producing a vegetable sausage, wherein the above tofu is dried for 30 minutes to 1 hour in a drying room maintained at a temperature of 30°C to 50°C.

13. In paragraph 11, A method for producing a vegetable sausage, wherein, in the step of obtaining the first mixture, yacon powder, arracacha powder or a mixture thereof is further mixed so that the vegetable sausage is included in an amount of 1 to 10% by weight.

14. In paragraph 11, A method for producing a vegetable sausage, wherein steamed purple sweet potatoes are additionally mixed into the vegetable sausage in an amount of 3 to 10 wt% during the step of obtaining the first mixture.

15. In paragraph 11, A method for producing a vegetable sausage, further comprising a step of baking the sausage produced by molding the sausage in an oven preheated to 200 to 300°C for 30 minutes to 1 hour.

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