• 한국식생활문화학회지
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• 제23권4호
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• pp.507-513
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• 2008

The development of soy cutlets containing textured soy protein (TSP) as a meat analog was studied. In order to decrease the beany flavor and to increase the texture, TSP was treated with 0.3% Flavourzyme or 0.1% Protamex for 10 or 20 min, respectively. The degree of hydrolysis for TSP treated with Protamex was higher than that treated with Flavourzyme. Hydrolysis was observed to increase as the reaction time was increased for both Flavourzyme and Protamex. The water holding capacity of TSP treated with Protamex for 10 min was the highest, and that treated with Flavourzyme for 20 min was similar to that of Protamex treatment for 20 min. The oil binding capacity of TSP treated with Protamex for 20 min was the highest. The hardness of the soy cutlets using TSP treated with Flavourzyme for 10 min was higher than that treated for 20 min, while that of Protamex treated for 20 min was higher than that treated for 10 min. The cohesiveness of the soy cutlets using TSP treated with Flavourzyme or Protamex for 10 min was higher than those treated for 20 min. The chewiness of the soy cutlets treated with Flavourzyme for 10 min was higher than for those treated for 20 min, while those treated with Protamex for 20 min was higher than those treated for 10 min. The springiness of TSP treated with Flavourzyme for 20 min was higher than those treated for 10 min, and higher than those treated with Protamex for 10 or 20 min. For sensory evaluation, the beany flavor of the soy cutlets treated with Protamex for 20 min was the weakest. The flavor and chewiness of both a pork cutlet and a soy cutlet treated with Protamex for 20 min were the best. In the overall quality, soy cutlets treated with Protamex for 20 min was the most desirable. In conclusion, soy cutlets treated with 0.1% Protamex for 20 min could be a reasonable substitute of pork cutlets.

• 한국식생활문화학회지
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• 제23권4호
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• pp.514-520
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• 2008

This study addresses the development of a soy hamburger patty containing enzyme-treated textured soy protein (TSP) as a meat analogue. In order to reduce the beany flavor and enhance the texture, TSP was treated with 0.3% Flavourzyme for 5, 10, 20, or 30 min. The degree of hydrolysis and the water holding capacity of the TSP increased with increasing hydrolysis time. The oil binding capacity of the TSP also increased with increasing hydrolysis time, approaching the maximal value, 175.82%, at 30 min, whereas that of pork scored with the lowest value of 128.67%. The volume of pork was reduced to 81.5% as the result of heat treatment, whereas that of the TSP increased to 140.57%. The values of 'L', 'b', and '${\Delta}E$' differed significantly (p<0.001) with heat treatment, but the 'a' values did not differ significantly. With regard to texture, the hardness values were highest in the pork hamburger patty (PHP), and were lowest in the soy hamburger patty (SHP) containing untreated TSP. The hardness of the SHP containing TSP treated for 20 min did not differ significantly from that of the PHP. The cohesiveness and gumminess of the SHP treated for 20 min were highest, whereas those treated for 10 min were the lowest. The gumminess of the SHP treated for 20 min did not differ significantly from that of pork. The chewiness of the PHP was the highest, whereas that of the SHP treated for 5 min was the lowest. In our sensory evaluation, PHP evidenced the highest scores, followed by the SHP treated for 30 min, as color, texture, beany flavor, and overall quality all improved as the consequence of increasing enzyme treatment duration. In conclusion, it is believed that SHP has great potential as a substitute for meat, in that the flavor, texture, and beany flavor of SHP did not differ significantly from those of PHP.

• Journal of Nutrition and Health
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• 제15권3호
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• pp.212-222
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• 1982

본(本) 연구자(硏究者)는 21세(歲)부터 25세(歲)까지의 건강(健康)한 여대생(女大生) 8명(名)을 대상(對象)으로 식이중(食餌中)의 단백질(蛋白質) 급원(給源)((동물성)(動物性)과 식물성(植物性) 단백질(蛋白質))을 달리했을 때 혈청중(血淸中)의 cholesterol 농도(濃度)와 triglyceride 농도(濃度) 및 24시간(時間) 뇨중(尿中)의 creatinine 농도(濃度)와 3-methylhistidine의 농도(濃度)에 미치는 영향(影響)을 살펴보았다. 조사대상자(調査對象者)들은 control diet와 meat diet와 textured soy protein (TSP) diet를 각(各) 3일씩 섭취(攝取)하였으며, 각(各) 식이(食餌)의 3일째 되는 날에는 24시간(時間) 뇨(尿)를 채취(採取)하였고, 4일째 되는 날 아침 식사(食事) 전에 채혈(採血)하여 분석(分析)한 결과(結果)는 다음과 같다. 1) 혈청(血淸) cholesterol 농도(濃度)는 meat diet 시에 control diet보다 현저(顯著)하게 증가(增加)하였으며 (P<0.05), TSP diet시에는 control diet 보다 현저(顯著)하게 감소(減少)하였고 (P<0.01) meat diet와 비교(比較)시에도 현저(顯著)하게 감소(減少)되었다(P<0.01). 2) 혈청(血淸) triglyceride 농도(濃度)는 meat diet 시에 control diet 보다 감소(減少) 되었으나, 유의적(有意的)인 차이(差異)는 없었고 meat diet와 비교(比較)시에는 현저(顯著)하게 감소(減少)되었다(P<0.01). 3) 뇨중(尿中)의 creatinine 농도(濃度)는 meat diet 시에 control diet보다 약간 증가(增加)했으나 유의적(有意的)인 차이(差異)는 없었다. TSP diet 시에는 control diet보다 약간 감소(減少)하였으나 유의적(有意的)인 차이(差異)는 없었고 meat diet와 비교(比較)시에는 현저(顯著)하게 감소(減少)되었다(P<0.05). 4) 뇨중(尿中)의 3-methylhistidine 농도(濃度)는 meat diet 시에 control diet보다 약간 증가(增加)했으나, 유의적(有意的)인 차이(差異)는 없었다. TSP diet 시에는 control diet보다 약간 감소(減少)하였으나 유의적(有意的)인 차이(差異)는 없었고 meat diet와 비교(比較)시에는 현저(顯著)하게 감소(減少)되었다 (P<0.05). 5) 3-methylhistidine가 creatinine의 비(比)는 control diet 보다 meat diet와 TSP diet 시에 약간 증가(增加)하였으나, 유의적(有意的)인 차이(差異)는 없었다.

• 한국식품과학회지
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• 제27권6호
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• pp.928-933
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• 1995

탈지옥수수전분겔의 텍스쳐 특성을 향상시켜 묵으로서의 사용 가능성을 높이기 위하여 탈지옥수수전분에 녹두전분을 일정비율로 혼합하고 여러가지 첨가물질을 넣어 전분겔을 제조하고 24시간과 72시간 저장한 다음 관능적, 기계적인 방법으로 텍스쳐 특성을 알아보았다. 탈지옥수수전분과 녹두전분의 혼합비율은 60 : 40(%, w/w)일때 가장 좋았다. 혼합전분에 조직 콩단백, 콩기름, 셀룰로오스 유도체, 펙틴을 1%와 2% 첨가하여 제조한 혼합전분겔의 관능적인 검사에서 24시간 저장한 전분겔은 첨가물질에 관계없이 부서짐성의 감소와 응집성 그리고 탄성이 증가하였으나 종합적인 맛은 대조군 보다 낮았다. 72시간 저장한 전분겔에 TSP를 첨가하면 견고성, 응집성, 촉촉함의 증가와 부서짐성이 감소하였고, SO는 견고성과 응집성을 높였으며, CMC는 견고성, 부서짐성, 응집성은 높였으나 휘어짐성과 탄성은 감소시켰다. 펙틴은 함량에 따라 차이를 보여 1%에서는 휘어짐성, 촉촉함과 부드러움성이 증가하고 2%에서는 견고성과 응집성이 증가하였다. 기계적 검사에서는 관능검사와는 달리 견고성은 변화가 없고 응집성과 탄성은 증가하였으며 정도는 첨가물질의 종류나 함량에 따라 차이를 보였다.