대두 뿌리혹에서 추출한 레그헤모글로빈을 이용한 대체육 패티 개발

Abstract

This study conducted basic research to develop foods of the future, such as meat substitutes using plant-based alternatives. The moisture content of alternative meat patties developed in this study is similar to vegetable and meat patties. Protein and fat content are intermediate, compared to vegetable and meat patties, while the raw material content was higher in alternative meat patties. The composition of essential amino acids and non-essential amino acids were 36.29% and 63.71%, respectively, in the alternative meat patties, and amino acid composition showed a tendency similar to that of commercially available animal meat patties. As a result of measuring the color (brightness, redness, yellowness) and physical properties (hardness, adhesion, cohesiveness, gumminess, chewiness, elasticity) of the alternative meat patty, they are generally similar to existing meat or plant products. It was confirmed that the alternative meat patty can replace an existing product through sensory improvement. Considering the results of this study, the manufacturing method of alternative meat patties is a scientific formulation for flavoring meat without any significant difference, compared to commercially available animal meat patties. It is expected to provide good basic data for future research on alternatives to meat. In addition, continuous research should be conducted in parallel to improve the quality of alternative meat patties and to increase the production of alternative meat patties in consideration of consumer preferences.