Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Quality Characteristics of Soy Cutlets Using Textured Soy Protein Treated with Different Enzymes

효소처리를 달리한 조직대두단백을 이용하여 제조한 콩까스의 품질특성

  • Kim, Eun-Bi (Department of Food and Nutrition, Chung-Ang University) ;
  • Kim, Eun-Joo (Department of Food and Nutrition, Chung-Ang University) ;
  • Lee, Han-Na (Department of Food and Nutrition, Chung-Ang University) ;
  • Lee, Min-Kyoung (Department of Food and Nutrition, Chung-Ang University) ;
  • Oh, Jong-Shin (Department of Food and Nutrition, Chung-Ang University) ;
  • Kim, Sun-Ok (Sahmyook Foods Corp.) ;
  • Lee, Sook-Young (Department of Food and Nutrition, Chung-Ang University)
  • 김은비 (중앙대학교 식품영양학과) ;
  • 김은주 (중앙대학교 식품영양학과) ;
  • 이한나 (중앙대학교 식품영양학과) ;
  • 이민경 (중앙대학교 식품영양학과) ;
  • 오종신 (중앙대학교 식품영양학과) ;
  • 김선옥 ((주)삼육식품) ;
  • 이숙영 (중앙대학교 식품영양학과)
  • Published : 2008.08.31
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Abstract

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.

Keywords

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