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식물성 단백질을 이용한 육류 유사식품에 대한 고찰

Development of meat analogues using vegetable protein: A review

한국식품과학회지 2020년 52권 2호 p.167 ~ 171
금순석 ( Kum Jun-Seok ) - Korea Food Research Institute Research Group of Food Processing

용해인 ( Yong Hae-In ) - Korea Food Research Institute Research Group of Food Processing
금순석 ( Kum Jun-Seok ) - Korea Food Research Institute Research Group of Food Processing
 ( Jeon Ki-Hong ) - Korea Food Research Institute Research Group of Food Processing

Abstract


This study investigates the development of meat analogues using vegetable proteins. Over the years, the consumption of meat analogues has increased because of environmental and religious concerns. Vegetable protein sources, especially soy, wheat, and peanuts, are commonly used as meat analogues. However, the texture of vegetable proteins does not resemble that of traditional meat. Thus, a number of studies have been conducted to improve the texture of vegetable protein-based meat analogues. The interest and demand for meat analogues, especially for recently released vegetable protein-based meat analogues, is expected to increase in the near future.

키워드

meat analogue; textured vegetable protein; vegetable protein; vegan
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