Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Optimization of finely ground meat ball analogue formulations using proteins and polysaccharides from plant origin

세절형 식물성 미트볼의 저작 특성 모방을 위한 식물성 단백질과 다당류 소재의 배합비 최적화

  • Lee, Jong-Yeop (Department of Food Science and Biotechnology, Sejong University) ;
  • Lee, Eun-Jung (Department of Food Science and Biotechnology, Sejong University) ;
  • Hong, Geun-Pyo (Department of Food Science and Biotechnology, Sejong University)
  • 이종엽 (세종대학교 식품생명공학과) ;
  • 이은정 (세종대학교 식품생명공학과) ;
  • 홍근표 (세종대학교 식품생명공학과)
  • Received : 2022.07.27
  • Accepted : 2022.08.19
  • Published : 2022.08.31
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Abstract

This study optimized the finely ground meat ball analogue formulation by a series of experiments. Replacing isolated soy protein (ISP) to isolated mung bean protein (IMP) in total 27% protein caused an increase in hardness while adhesiveness, springiness, and chewiness were decreased (p<0.05), and the best ISP to IMP ratio was 10:17. When protein content was changed from 19% (w/w) to 31% (w/w) with the best ISP:IMP ratio, adhesiveness was increased with decreasing protein content, but all texture profiles were greatly decreased comparing to control (p<0.05). To modify texture of plant meat ball, potato starch (PS), κ-carrageenan (KC), methyl cellulose (MC), konjac (KJ), and potato protein (PP) were applied in formulation. Finally, KJ and MC were combined with and without PP in formulation. As a result, 0.5% KJ+MC+PP and 1% KJ+MC were best formulation for plant meat ball, nevertheless, highly harder texture than control must be regulated which warranted further exploration.

본 연구에서는 세절형 식물성 미트볼의 조직 모방을 위한 첨가소재의 최적화를 위하연 단계별 배합비 최적화를 시도하였다. 원료 식물성 단백질인 ISP를 IMP로 대체시킨 결과 경도가 증가한 반면, 응집성, 탄력성 및 씹힘성은 감소하였고, 대체 비율을 12:15 및 7:20의 범위로 조절하였을 때 대조구와 가장 유사한 조직 특성을 보였지만 점착성에서는 대조구와 큰 차이를 보였다. ISP와 IMP 비율을 10:17로 고정시킨 후 총단백질의 함량 조절에 따른 식물성 미트볼의 특성을 평가한 결과 단백질의 감소에 따른 점착력 증가 효과를 보였지만, 이외 모든 조직 특성 강도의 저하가 발생하여 대조구와의 차이가 현저하게 발생하였다. 대조구와의 이질적인 조직 특성을 보완하기 위하여 PS, KC, MC, KJ 및 PP를 결착소재로 활용한 결과 각 소재별로 상이한 조직 특성을 보여 미트볼 활용을 위하여 특성을 고려한 소재의 조합 활용이 요구되었다. 이에 KJ와 MC를 조합하고, 여기에 PP의 첨가 여부에 따른 특성을 평가한 결과 0.5% KJ+MC+PP 및 1.0% KJ+MC 조합에서 대조구와 가장 유사한 조직감을 보여주었다. 다만 결착 소재의 조합에 따라 대조구에 비하여 높은 경도값을 보여 이를 보완하기 위한 추가 연구가 요구되었다.

Keywords

Acknowledgement

본 연구는 농림축산식품부의 재원으로 농림식품기술기획평가원의 고부가가치식품기술개발사업 (과제번호: 317040-05)의 지원을 받아 진행되었고, 일부는 2022년도 교육부의 재원으로 한국연구재단의 지원을 받아 수행된 기초연구사업(과제번호: 2022R1A6A1A03055869)으로 이에 감사드립니다.

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