Plant-based gel composition using seaweed-derived sodium alginate, method for preparing plant-based gel using same, gel product thereof, and plant-based food comprising said gel product

Abstract

Provided are: a plant-based gel composition comprising sodium alginate, calcium sulfate, phosphate having a pH of 7 or more, and water; a method for manufacturing a plant-based gel using same; a plant-based gel which is a gel product of the plant-based gel composition; and a plant-based food comprising the plant-based gel.

Description

Vegetable gel composition utilizing sodium alginate derived from seaweed, method for producing vegetable gel using the same, gel product thereof, and vegetable food containing the gel product

[0001] The present invention relates to a vegetable gel composition, a method for producing vegetable gel using the same, a gel product thereof, a vegetable gel produced by the above production method, and a vegetable food containing the gel product or vegetable gel.

[0002]

[0003] Meat and meat products are rich in high-quality protein and vitamins, so they have excellent nutritional value, and their taste and aroma are savory, so their consumption is steadily increasing. However, raising livestock to obtain the meat causes environmental problems, such as consuming a lot of energy. In addition, the large amount of fat added to the meat and meat products (for example, hamburger patties and frankfurter sausages are 35% and 40% of the total content, respectively) is recognized as having a negative effect on health. Therefore, recently, consumers are preferring meat products with reduced fat or salt content and health-oriented meat products using natural substances.

[0004] Additionally, some people follow a vegetarian diet for health reasons, to protect animals and the environment, or for religious reasons. Vegetarians can be categorized as fruitarians, who consume only fruits and nuts; vegans, who consume only fruits, grains, and vegetables; and lacto-vegetarians, who consume only fruits, grains, vegetables, and dairy products. To meet the needs of these vegetarians, various plant-based foods with similar properties to animal-derived foods are being developed. Furthermore, efforts are ongoing to create meat substitutes using vegetables, grains, and starches to enable cooking similar to meat at home.

[0005] However, the reality is that the nutritional value, appearance, and texture of previously developed meat substitutes are still very different from those of actual meat.

[0006]

[0007] One embodiment is to provide a vegetable gel composition capable of providing a plant-based food that can sufficiently replace meat or meat products.

[0008] Another embodiment provides a method for producing a vegetable gel using the above vegetable gel composition.

[0009] Another embodiment is to provide a gelling agent of the vegetable gel composition and / or a vegetable gel produced by the vegetable gel production method.

[0010] Another embodiment is to provide a plant-based food comprising the gel and / or plant-based gel.

[0011]

[0012] One embodiment provides a vegetable gel composition comprising sodium alginate, calcium sulfate, a phosphate having a pH of 7 or greater, and water.

[0013] The above vegetable gel composition may be a methylcellulose-free composition.

[0014] The above vegetable gel composition may be a glucomannan-free composition.

[0015] The above vegetable gel composition may be a carrageenan-free composition.

[0016] The above phosphate may include sodium metaphosphate, sodium pyrophosphate or a combination thereof.

[0017] The above vegetable gel composition may include 0.5 wt% to 6 wt% of the sodium alginate; 0.2 wt% to 3 wt% of the calcium sulfate; 0.2 wt% to 1.5 wt% of the phosphate; and the remainder of water, based on the total amount of the vegetable gel composition.

[0018] The above vegetable gel composition may further comprise vegetable oil.

[0019] The vegetable oil may include soybean oil, canola oil, sunflower seed oil, or a combination thereof.

[0020] The above vegetable oil may be included in an amount of 5% to 20% by weight based on the total amount of the vegetable gel composition.

[0021] The above vegetable gel composition may include 0.5 wt% to 6 wt% of the sodium alginate; 0.2 wt% to 3 wt% of the calcium sulfate; 0.2 wt% to 1.5 wt% of the phosphate; 5 wt% to 20 wt% of the vegetable oil; and the remainder of water, based on the total amount of the vegetable gel composition.

[0022] Another embodiment provides a method for producing a vegetable gel, comprising the steps of: dissolving phosphate having a pH of 7 or higher in water to obtain a phosphate aqueous solution; adding sodium alginate to the phosphate aqueous solution and mixing the same to obtain a first mixture; adding calcium sulfate to the first mixture and mixing the same to obtain a second mixture; and molding the second mixture and then gelling it.

[0023] The above phosphate may include sodium metaphosphate, sodium pyrophosphate or a combination thereof.

[0024] The temperature of the water in which the above phosphate dissolves may be 15°C to 30°C.

[0025] The step of obtaining the above phosphate aqueous solution may be a step of adding the phosphate to the water and mixing for 10 to 20 minutes.

[0026] The above method for producing a vegetable gel may further include a step of stabilizing the phosphate aqueous solution by allowing the phosphate aqueous solution to stand before adding the sodium alginate after obtaining the phosphate aqueous solution.

[0027] The step of stabilizing the above phosphate aqueous solution can be performed at 0°C to 20°C for 12 to 24 hours.

[0028] The step of obtaining the above first mixture may be a step of adding sodium alginate to the above phosphate aqueous solution and mixing for 1 to 3 minutes.

[0029] The step of obtaining the above first mixture may be a step of adding the sodium alginate and vegetable oil to the above phosphate aqueous solution and mixing them.

[0030] The step of obtaining the above secondary mixture may be a step of adding calcium sulfate to the above primary mixture and mixing for 30 to 90 seconds.

[0031] The above method for producing a vegetable gel may further include a step of heating the gel obtained after the gelling step.

[0032] The above method for producing vegetable gel may further include a step of cooling the heated gel after the heating step.

[0033] Another embodiment provides a vegetable gel manufactured by the above manufacturing method.

[0034] Another embodiment provides a gelling agent of the vegetable gel composition.

[0035] Another embodiment provides a plant-based food comprising the plant-based gel.

[0036] Another embodiment provides a plant-based food comprising the gelling agent.

[0037] The above plant-based foods may include plant-based seafood, plant-based ham, plant-based sausage, plant-based nuggets, or a combination thereof.

[0038] The above plant-based foods may include plant-based alternative fats.

[0039] Specific details of other aspects of the present invention are included in the detailed description below.

[0040]

[0041] According to one embodiment, a vegetable gel composition does not contain any animal materials, but when gelled, its texture is very similar to that of actual meat, making it possible to manufacture a vegetable food that can replace meat. In addition, since the composition gels slowly, the gel can be formed into a desired shape, so that the appearance and sensory quality are also excellent. Furthermore, while conventional vegetable gels have the disadvantage of very poor heat stability, the gel of the vegetable gel composition has excellent heat stability, making it sufficiently usable as a basic material in the field of meat substitutes, the market size of which is currently steadily expanding.

[0042]

[0043] Figure 1 is a photograph of a gel of a vegetable gel composition according to Example 1.

[0044] Figure 2 is a photograph of a gel of a vegetable gel composition according to Example 2.

[0045] Figure 3 is a photograph showing the height of the gel of the vegetable gel composition according to Example 1 measured at 20°C.

[0046] Figure 4 is a photograph of a weight placed on a gel of a vegetable gel composition according to Example 1, and the lowest height measured at 20°C.

[0047] Figure 5 is a photograph showing the height of the gel of the vegetable gel composition according to Comparative Example 1 measured at 20°C.

[0048] Figure 6 is a photograph of a weight placed on the gel of a vegetable gel composition according to Comparative Example 1, and the lowest height measured at 20°C.

[0049] Figure 7 is a photograph showing the height of the gel of the vegetable gel composition according to Comparative Example 2 measured at 20°C.

[0050] Figure 8 is a photograph showing a weight placed on the gel of a vegetable gel composition according to Comparative Example 2, and the lowest height measured at 20°C.

[0051] Figure 9 is a photograph showing the height of the gel of the vegetable gel composition according to Example 1 measured at 70°C.

[0052] Figure 10 is a photograph showing a weight placed on the gel of a vegetable gel composition according to Example 1, and the lowest height measured at 70°C.

[0053] Figure 11 is a photograph showing the height of the gel of the vegetable gel composition according to Comparative Example 1 measured at 70°C.

[0054] Figure 12 is a photograph of a weight placed on the gel of a vegetable gel composition according to Comparative Example 1, and the lowest height measured at 70°C.

[0055] Figure 13 is a photograph of gels of vegetable gel compositions before heating according to Example 1, Comparative Example 1, and Comparative Example 2. (The gel on the far left is Example 1, the gel on the far right is Comparative Example 1, and the gel in the middle is Comparative Example 2.)

[0056] Figure 14 is a photograph of gels of vegetable gel compositions after heating according to Example 1, Comparative Example 1, and Comparative Example 2. (The gel on the far left is Example 1, the gel on the far right is Comparative Example 1, and the gel in the middle is Comparative Example 2.)

[0057]

[0058] Preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosure is thorough and complete and to sufficiently convey the spirit of the present invention to those skilled in the art.

[0059]

[0060] A vegetable gel composition according to one embodiment comprises sodium alginate, calcium sulfate, phosphate having a pH of 7 or higher, and water.

[0061] In the case of conventional plant-based meat, there was a clear decline in sensory effects compared to real meat, so even vegan meat products using plant-based meat were mostly sold by mixing some of the real meat with plant-based meat.

[0062] Although many efforts are still being made to create plant-based meat that can 100% replace real meat, a complete meat substitute has not yet been developed.

[0063] In the case of meat fat, it is easy for it to melt or solidify depending on the surrounding temperature change, which has a great impact on the sensory perception. However, since most plant-based meats are currently manufactured with soy as the main ingredient, it was naturally difficult to replace real meat fat.

[0064] Soybeans are primarily used in the development of plant-based meat because they are a major source of protein, have lower cholesterol than animal proteins, and are known to contain 8.25% and 4.27% of total amino acids, respectively, of arginine and glycine, which can help prevent cancer.

[0065] A vegetable gel composition according to one embodiment does not contain any meat (all types of meat including beef, pork, chicken, etc.) or other animal-derived additives, which may seem to have a lower sensory effect, but rather has a sensory level that is equivalent or higher, and in particular, can have excellent sensory properties in terms of texture and appearance. Recently, with the increase in vegan consumers who prefer vegetarianism due to the wellness craze, etc., meat-free compositions, such as compositions containing wheat protein, have been continuously developed. However, most of these have had the problem of significantly inferior sensory properties to compositions containing meat. In particular, although they look good on the outside, the more you put them in your mouth and chew them, the more the texture that is different from actual meat becomes stronger, which easily causes consumers to turn away from the market.

[0066] Vegetable gel compositions must gel to form a gel, so they must include a gelling agent. Methyl cellulose has been the primary gelling agent used in the production of meat substitutes. The alternative meat industry requires heat resistance during the manufacturing process, but most gelling agents suffer from poor heat resistance. However, methyl cellulose is currently the primary gelling agent in the alternative meat industry because it holds the components together in a firm, elastic structure that prevents them from disintegrating when heated. However, the biggest problem with methyl cellulose is that while it is stable at high temperatures, it fails to hold the structure together at refrigerated temperatures below room temperature (approximately 20°C), causing the gel's properties to vary depending on temperature. Therefore, the alternative meat industry is currently searching for a methyl cellulose replacement material that has minimal temperature-dependent property variation and excellent heat resistance.

[0067] There have been several attempts to use agar, konjac, glucomannan, carrageenan, gelatin, etc. in place of the above methyl cellulose, but all of them have a large variation in physical properties depending on temperature, and thus have not been able to prove superior to methyl cellulose in terms of heat resistance.

[0068] Against this backdrop, after extensive research, the inventors of the present invention have developed a vegetable gel composition that has excellent heat resistance and moldability due to a small variation in properties depending on temperature, and thus has excellent appearance and sensory properties, as well as excellent texture, by using a sodium alginate-calcium complex instead of the methyl cellulose.

[0069] Meanwhile, there are also alginate salts such as sodium alginate, ammonium alginate, and potassium alginate, but these have a low ability to form a complex with calcium and thus have a minimal effect on improving heat resistance. Therefore, in one embodiment, it may be preferable to use sodium alginate as the alginate in the vegetable gel composition in terms of improving heat resistance.

[0070] Compared to other materials such as methyl cellulose, glucomannan, and carrageenan, when the sodium alginate binds to calcium to form a complex and gel, it forms a relatively irreversible gel, and because the physical properties do not change significantly depending on temperature due to the strong binding force, it is very suitable for use as a gelling agent in vegetable gel compositions.

[0071] More specifically, when sodium alginate forms a structure through binding with calcium, gelation rapidly progresses, and the gelation proceeds as an irreversible reaction. This gel material has excellent heat resistance because its properties change little with temperature due to the strong bonding force, but the problem is that once the gel is rapidly gelled and the structure is formed, it cannot be restructured thereafter. In other words, even if a sodium alginate-calcium complex is used as a gelling agent instead of methyl cellulose, the formability is too poor to be applied to the actual mass production process of gels for plant-based foods. For example, even if a plant-based gel composition is manufactured by weighing the raw materials, the composition naturally gels over time, and when it is molded, the structure formed within the gel is completely destroyed by the physical force of the molding equipment. In other words, even if the composition is gelled, the molding must proceed without being properly textured until the molding step, and then the gelation must be completed in order to significantly improve the formability.

[0072] For the above reasons, the inventors of the present invention have conducted repeated research while devising various methods to utilize the special texturing technology of sodium alginate, and have repeated a huge number of experiments on methods to allow the gelation to proceed slowly, and through continued research, they have additionally confirmed that phosphate having a pH higher than neutral is most effective in delaying gelation by interfering with the bonding of sodium alginate and calcium, and have finally completed a vegetable gel composition comprising sodium alginate, calcium sulfate, phosphate having a pH of 7 or higher, and water.

[0073] When the phosphate having a pH higher than neutral is first added to water to make a phosphate aqueous solution, calcium, which should react with alginic acid to form a structure, first reacts and bonds with the phosphate group in the phosphate, and as bonding and disassociation are repeated over time, the calcium bonds with alginic acid again, and later forms a structure. Therefore, even if the gelation of the composition described above progresses, the molding can proceed without the structure being formed until the molding stage.

[0074] The above phosphate must be a neutral or basic phosphate, for example, a phosphate having a pH of 7 or higher, for example, a phosphate having a pH of 7 to 14. If the pH of the phosphate is lower than 7, for example, a pH of 1 to 6.9, for example, an acidic phosphate is used, it is difficult to expect a gelation delay effect, and ultimately, it may not be possible to improve moldability.

[0075] Meanwhile, it is preferable to use calcium sulfate, which is a sulfate of calcium, as the calcium mentioned above, and when using other calcium salts such as calcium lactate, calcium phosphate, calcium chloride, etc., it may have a negative effect on sensory properties such as texture compared to when using calcium sulfate, and also in terms of heat stability, it may be best to use calcium sulfate.

[0076] For example, a vegetable gel composition according to one embodiment may not contain any of conventionally used gelling agents such as methyl cellulose, agar, konjac, glucomannan, carrageenan, gelatin, etc. That is, a vegetable gel composition according to one embodiment may be a methyl cellulose, agar, konjac, glucomannan, carrageenan, and / or gelatin-free composition.

[0077] For example, the phosphate may include sodium metaphosphate, sodium pyrophosphate, or a combination thereof.

[0078] For example, in terms of gel formability, using only one type of phosphate may be more advantageous than using a mixture of two or more types of phosphate.

[0079] For example, the vegetable gel composition may include 0.5 to 6 wt% of the sodium alginate; 0.2 to 3 wt% of the calcium sulfate; 0.2 to 1.5 wt% of the phosphate; and the remainder of water, based on the total amount of the vegetable gel composition. When the composition of the vegetable gel composition is as described above, heat resistance and formability (processability) can both be satisfied, while at the same time significantly improving sensory characteristics.

[0080] For example, the vegetable gel composition may further comprise vegetable oil. When the vegetable gel composition further comprises the vegetable oil, the gel of the composition has a color close to white, a relatively low density, and elasticity, so that it can be easily used as a substitute fat that does not easily dissolve in heat. On the other hand, the gel of the vegetable gel composition that does not comprise the vegetable oil has a color close to clear white, a dense texture, and high elasticity, so that it can be easily used for vegetable seafood, especially vegetable shrimp or vegetable squid food, and can also be advantageous in the production of vegetable ham, vegetable sausage, vegetable nuggets, etc.

[0081] For example, the vegetable oil may include soybean oil, canola oil, sunflower seed oil, or a combination thereof.

[0082] For example, the vegetable oil may be included in an amount of 5 wt% to 20 wt% based on the total amount of the vegetable gel composition. For example, the vegetable gel composition may include 0.5 wt% to 6 wt% of the sodium alginate; 0.2 wt% to 3 wt% of the calcium sulfate; 0.2 wt% to 1.5 wt% of the phosphate; 5 wt% to 20 wt% of the vegetable oil; and the remainder of water based on the total amount of the vegetable gel composition. When the composition of the vegetable gel composition including the vegetable oil is as described above, both heat resistance and formability (processability) can be satisfied, while at the same time significantly improving sensory characteristics.

[0083] Another embodiment provides a method for producing a vegetable gel using the vegetable gel composition, specifically comprising the steps of: dissolving phosphate having a pH of 7 or higher in water to obtain a phosphate aqueous solution; adding sodium alginate to the phosphate aqueous solution and mixing the same to obtain a first mixture; adding calcium sulfate to the first mixture and mixing the same to obtain a second mixture; and molding the second mixture and then gelling it.

[0084] The type of the above phosphate or the type of vegetable oil may be as described above.

[0085] For example, the temperature of the water in which the phosphate is dissolved may be 15°C to 30°C. If the temperature of the water in which the phosphate is dissolved is less than 15°C or more than 30°C, the phosphate having a pH of 7 or higher may not dissolve well, making it difficult to prepare an aqueous phosphate solution.

[0086] For example, the step of obtaining the above phosphate aqueous solution may be a step of adding the phosphate to the water and mixing for 10 to 20 minutes.

[0087] For example, the method for producing a vegetable gel may further include a step of stabilizing the phosphate aqueous solution by allowing the phosphate aqueous solution to stand before adding the sodium alginate after obtaining the phosphate aqueous solution. If the phosphate aqueous solution is not stabilized and sodium alginate is added immediately, the reaction between the phosphate and the sodium alginate does not occur smoothly, and if calcium sulfate is added later, a sodium alginate-calcium complex is produced in an instant, so that the gelation of the final gel occurs too quickly, which may be disadvantageous in terms of formability.

[0088] For example, the step of stabilizing the above-mentioned phosphate aqueous solution can be performed at 0°C to 20°C for 12 to 24 hours. When the above-mentioned phosphate aqueous solution is stabilized under the above-mentioned temperature and time conditions, the reaction between the sodium alginate and the phosphate added thereafter can occur smoothly, which can be advantageous in improving the formability of the manufactured gel.

[0089] For example, the step of obtaining the first mixture may be a step of adding sodium alginate to the phosphate aqueous solution and mixing for 1 to 3 minutes.

[0090] For example, the step of obtaining the first mixture may be a step of adding the sodium alginate and vegetable oil to the phosphate aqueous solution and mixing them, and this step may also be a step of mixing for 1 to 3 minutes.

[0091] For example, the step of obtaining the secondary mixture may be a step of adding calcium sulfate to the primary mixture and mixing for 30 to 90 seconds.

[0092] For example, the step of dissolving phosphate in water to obtain the above-described phosphate aqueous solution may be performed for a longer period of time than the step of obtaining the above-described primary mixture, and the step of obtaining the above-described primary mixture may be performed for a longer period of time than the step of obtaining the above-described secondary mixture. By controlling the execution time of each of the above-described steps in this manner, the simultaneous improvement effect of formability and heat resistance can be further doubled.

[0093] For example, a method for manufacturing a vegetable gel according to one embodiment may further include a step of heating the gel obtained after the gelling step and a step of cooling the heated gel. By controlling microorganisms within the gel produced through the heating step, the safety of the gel is enhanced, ultimately enabling its use as a food.

[0094] According to another embodiment, a vegetable gel manufactured by the above vegetable gel manufacturing method is provided.

[0095] According to another embodiment, a gelling agent of the vegetable gel composition is provided.

[0096] According to another embodiment, a plant-based food product comprising the plant-based gel is provided.

[0097] According to another embodiment, a plant-based food comprising the gelling agent is provided.

[0098] For example, the plant-based food may include, but is not necessarily limited to, plant-based seafood, plant-based ham, plant-based sausage, plant-based nuggets, alternative fats, or combinations thereof.

[0099]

[0100] Hereinafter, preferred embodiments of the present invention are described. However, the following examples are only preferred embodiments of the present invention, and the present invention is not limited to the following examples.

[0101]

[0102] (Example)

[0103] Preparation of vegetable gel

[0104] Example 1

[0105] Using a mixing mixer in water at 20℃, sodium metaphosphate (pH = 7) was completely dissolved for about 15 minutes until no precipitate was visible, and the aqueous solution was stabilized by leaving it at a temperature of 10℃ for 18 hours. After that, sodium alginate was added to the sodium phosphate aqueous solution, and the first mixing was performed for about 2 minutes using a cutter mixer. Calcium sulfate was added to the composition after the first mixing was completed, and the second mixing was performed for about 1 minute to complete the final composition, and the final composition was put into a mold or casing of the desired shape, stored in a refrigerator, and hardened to produce a vegetable gel. The weight ratios of sodium alginate, calcium sulfate, sodium metaphosphate, and water used are as shown in Table 1 below.

[0106]

[0107] (Unit: Weight%) Composition Weight Sodium alginate 3.0 Calcium sulfate 1.0 Sodium metaphosphate 0.5 Water 95.5

[0108] Example 2

[0109] In the first mixing step, the same procedure as in Example 1 was followed, except that sodium alginate and vegetable oil (soybean oil) were added simultaneously. The weight ratios of sodium alginate, calcium sulfate, sodium metaphosphate, vegetable oil (soybean oil), and water used are as shown in Table 2 below.

[0110]

[0111] (Unit: Weight%) Composition Weight Sodium alginate 3.0 Calcium sulfate 1.0 Sodium metaphosphate 0.5 Vegetable oil 10.0 Water 85.5

[0112] Example 3

[0113] The same procedure as Example 1 was followed, except that sodium metaphosphate (pH=10) was used instead of the above sodium metaphosphate (pH=7).

[0114]

[0115] Example 4

[0116] The same procedure as Example 1 was followed, except that sodium pyrophosphate (pH=9.2) was used instead of sodium metaphosphate (pH=7).

[0117]

[0118] Example 5

[0119] The same procedure as Example 1 was followed, except that a mixture of sodium metaphosphate (pH=7) and sodium pyrophosphate (pH=9.2) was used instead of the above sodium metaphosphate (pH=7).

[0120]

[0121] Example 6

[0122] The same procedure as Example 1 was followed, except that the sodium metaphosphate aqueous solution was not stabilized.

[0123]

[0124] Example 7

[0125] The same procedure as Example 1 was followed, except that the sodium metaphosphate aqueous solution was stabilized at 0°C for 24 hours.

[0126]

[0127] Example 8

[0128] The same procedure as in Example 1 was followed, except that the sodium metaphosphate aqueous solution was stabilized at 20°C for 12 hours.

[0129]

[0130] Example 9

[0131] The same procedure as in Example 1 was followed, except that the sodium metaphosphate aqueous solution was stabilized at a temperature of -1°C for 24 hours.

[0132]

[0133] Example 10

[0134] The same procedure as in Example 1 was followed, except that the sodium metaphosphate aqueous solution was stabilized at 23°C for 12 hours.

[0135]

[0136] Example 11

[0137] The same procedure as Example 1 was followed, except that the second mixing step was performed for 5 minutes.

[0138]

[0139] Example 12

[0140] The same procedure as Example 2 was followed, except that the contents of the vegetable oil and water were 5.0 wt% and 90.5 wt%, respectively.

[0141]

[0142] Example 13

[0143] The same procedure as Example 2 was followed, except that the contents of the vegetable oil and water were 20.0 wt% and 75.5 wt%, respectively.

[0144]

[0145] Example 14

[0146] The same procedure as Example 2 was followed, except that the contents of the vegetable oil and water were 4.0 wt% and 91.5 wt%, respectively.

[0147]

[0148] Example 15

[0149] The same procedure as Example 2 was followed, except that the contents of the vegetable oil and water were 21.0 wt% and 74.5 wt%, respectively.

[0150]

[0151] Comparative Example 1

[0152] The same procedure as Example 1 was followed, except that methyl cellulose was used instead of sodium alginate.

[0153]

[0154] Comparative Example 2

[0155] The same procedure as Example 1 was followed, except that glucomannan and carrageenan were used instead of the sodium alginate.

[0156]

[0157] Comparative Example 3

[0158] The same procedure as Example 1 was followed, except that sodium metaphosphate (pH=6.4) was used instead of the above sodium metaphosphate (pH=7).

[0159]

[0160] Comparative Example 4

[0161] The same procedure as Example 1 was followed, except that ammonium alginate was used instead of sodium alginate.

[0162]

[0163] Comparative Example 5

[0164] The same procedure as Example 1 was followed, except that calcium chloride was used instead of the calcium sulfate.

[0165]

[0166] Evaluation 1: Formability (Fairness)

[0167] The moldability of the vegetable gels of Examples 1 to 15 and Comparative Examples 1 to 5 was evaluated, and the results are shown in Table 3 below. Specifically, the moldability was judged by whether each vegetable gel was completely filled in the mold or casing. If it was completely filled visually, it was marked with ○, if it was not completely filled visually, it was marked with △, and if the gel was already hardened before filling, it was marked with Ⅹ.

[0168]

[0169] Formability (Fairness) Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 △ Example 7 Example 8 Example 9 △ Example 10 △ Example 11 △ Example 12 △ Example 13 Example 14 △ Example 15 △ Comparative Example 1Ⅹ Comparative Example 2Ⅹ Comparative Example 3Ⅹ Comparative Example 4Ⅹ Comparative Example 5Ⅹ

[0170] Evaluation 2-1: Heat resistance

[0171] The heat resistance of the vegetable gels of Examples 1 to 15 and Comparative Examples 1 to 5 was evaluated, and the results are shown in Table 4 and Figures 3 to 12 below. Specifically, after measuring the height of each vegetable gel, weights were placed one by one on the vegetable gel until the height of the vegetable gel no longer decreased, and then the height of the lowest vegetable gel was measured. This was performed under conditions of 20°C and 70°C, respectively.

[0172]

[0173] Initial height of gel (20°C)Lowest height of gel (20°C)Initial height of gel (70°C)Lowest height of gel (70°C)Example 12.42.22.22.0Example 22.42.32.32.2Example 32.42.22.22.0Example 42.42.22.22.0Example 52.42.22.22.0Example 62.21.92.01.7Example 72.42.22.22.0Example 82.42.22.22.0Example 92.32.12.21.9Example 102.32.12.21.9Example 112.32.12.21.9Example 122.42.32.32.2Example 132.42.32.32.2Example 142.32.02.11.9Example 152.32.02.01.8Comparative Example 12.21.72.22.0Comparative Example 22.22.0- (Not measurable)- (Not measurable)Comparative Example 32.11.52.01.4Comparative Example 42.41.92.21.6Comparative Example 52.21.92.11.6

[0174] From the above Tables 3 and 4 and Figures 3 to 12, it can be seen that the step of stabilizing the sodium metaphosphate aqueous solution and the step of controlling the content of the vegetable oil in the case of a composition including vegetable oil are very important in terms of the formability (processability) and heat resistance of the vegetable gel ultimately produced. In particular, in the case of Comparative Example 1 including methyl cellulose, it can be confirmed that the heat resistance at high temperatures is very excellent, but the heat resistance at low temperatures is inferior.

[0175]

[0176] Evaluation 2-2: Heat resistance

[0177] The changes in shape of the vegetable gels of Example 1, Comparative Example 1, and Comparative Example 2 before and after heating were confirmed, and the results are shown in Figures 13 and 14.

[0178] From FIGS. 13 and 14, it can be confirmed that the gel of Comparative Example 2, which contains glucomannan and carrageenan, completely deforms its shape after heating, making it impossible to maintain its shape at high temperatures.

[0179]

[0180] Rating 3: Sensuality

[0181] The sensory evaluation of the texture and appearance of the vegetable gels of Examples 1 to 15 and Comparative Examples 1 to 5 was performed, and the results are shown in Table 5 below. Specifically, 30 men and women aged 20 to 40 were selected, tasted, and evaluated. The highest score was 10 points (sensory quality of actual meat), the lowest score was 0 points, and the average evaluation scores of the entire panel were displayed.

[0182]

[0183] Texture Appearance Example 19.19.0 Example 29.39.2 Example 39.09.1 ​​Example 49.09.1 ​​Example 58.88.7 Example 68.38.4 Example 79.29.1 Example 89.09.2 Example 98.68.6 Example 108.58.6 Example 118.58.5 Example 129.29.3 Example 139.29.3 Example 148.78.5 Example 158.68.6 Comparative Example 18.07.9 Comparative Example 28.08.1 Comparative Example 37.47.5 Comparative Example 47.87.6 Comparative Example 57.57.3

[0184] From the above Table 5, it can be confirmed that the vegetable gel according to one embodiment has a texture and appearance very similar to actual meat, and therefore, it is expected that the vegetable food manufactured using the vegetable gel according to one embodiment will have a sensory quality almost equivalent to that of actual meat.

[0185]

[0186] The present invention is not limited to the above-described embodiments, but can be manufactured in a variety of different forms. Those skilled in the art will appreciate that the present invention can be implemented in other specific forms without altering the technical spirit or essential characteristics of the present invention. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive.

Claims

1. A vegetable gel composition comprising sodium alginate, calcium sulfate, phosphate having a pH of 7 or higher, and water.

2. In paragraph 1, The above vegetable gel composition is a vegetable gel composition that is free of methylcellulose, glucomannan and / or carrageenan.

3. In paragraph 1, A vegetable gel composition comprising the above phosphate sodium metaphosphate, sodium pyrophosphate or a combination thereof.

4. In paragraph 1, The above vegetable gel composition is based on the total amount of the above vegetable gel composition. 0.5 wt% to 6 wt% of the above sodium alginate; 0.2 wt% to 3 wt% of the above calcium sulfate; 0.2 wt% to 1.5 wt% of the above phosphate; and Water balance A vegetable gel composition comprising:

5. In paragraph 1, The above vegetable gel composition further comprises vegetable oil, The above vegetable oil is a vegetable gel composition comprising soybean oil, canola oil, sunflower seed oil or a combination thereof.

6. In paragraph 5, The above vegetable gel composition is based on the total amount of the above vegetable gel composition. 0.5 wt% to 6 wt% of the above sodium alginate; 0.2 wt% to 3 wt% of the above calcium sulfate; 0.2 wt% to 1.5 wt% of the above phosphate; 5 to 20 wt% of the above vegetable oil; and Water balance A vegetable gel composition comprising:

7. A step of dissolving phosphate having a pH of 7 or higher in water to obtain a phosphate aqueous solution; A step of adding sodium alginate to the above phosphate aqueous solution and mixing to obtain a first mixture; A step of adding calcium sulfate to the first mixture and mixing to obtain a second mixture; and A step of forming the above secondary mixture and then gelling it. A method for producing a vegetable gel comprising:

8. In paragraph 7, A method for producing a vegetable gel comprising the above phosphate being sodium metaphosphate, sodium pyrophosphate or a combination thereof.

9. In paragraph 7, A method for producing a vegetable gel, wherein the temperature of the water in which the above phosphate is dissolved is 15°C to 30°C.

10. In paragraph 7, A method for producing a vegetable gel, wherein the step of obtaining the above phosphate aqueous solution is a step of adding the above phosphate to the above water and mixing for 10 to 20 minutes.

11. In paragraph 7, The above vegetable gel manufacturing method is After obtaining the above phosphate aqueous solution, before adding the sodium alginate, A method for producing a vegetable gel further comprising a step of stabilizing the phosphate aqueous solution by allowing the phosphate aqueous solution to stand.

12. In paragraph 11, A method for producing a vegetable gel, wherein the step of stabilizing the above phosphate aqueous solution is performed at 0°C to 20°C for 12 to 24 hours.

13. In paragraph 7, A method for producing a vegetable gel, wherein the step of obtaining the above first mixture is a step of adding sodium alginate to the above phosphate aqueous solution and mixing for 1 to 3 minutes.

14. In paragraph 7, The step of obtaining the above first mixture is a step of adding the sodium alginate and vegetable oil to the above phosphate aqueous solution and mixing them. A method for producing a vegetable gel comprising the vegetable oil comprising soybean oil, canola oil, sunflower seed oil or a combination thereof.

15. In paragraph 7, A method for producing a vegetable gel, wherein the step of obtaining the above secondary mixture is a step of adding calcium sulfate to the above primary mixture and mixing for 30 to 90 seconds.

16. In paragraph 7, The above vegetable gel manufacturing method is A step of heating the gel obtained after the above gelling step, and A method for producing a vegetable gel, further comprising a step of cooling the heated gel after the heating step.

17. A vegetable gel manufactured by a manufacturing method according to any one of claims 7 to 16.

18. A gelling agent of a vegetable gel composition according to any one of claims 1 to 6.

19. Plant-based foods containing vegetable gels and vegetable substitute fats according to Article 17.

20. Plant-based food containing gelling agent and vegetable-based alternative fat according to Article 18.

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