Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Development of meat analogues using vegetable protein: A review

식물성 단백질을 이용한 육류 유사식품에 대한 고찰

  • You, Gwang Yeon (Research Group of Food Processing, Korea Food Reserch Institute) ;
  • Yong, Hae In (Research Group of Food Processing, Korea Food Reserch Institute) ;
  • Yu, Min Hee (Research Group of Food Processing, Korea Food Reserch Institute) ;
  • Jeon, Ki Hong (Research Group of Food Processing, Korea Food Reserch Institute)
  • 유광연 (한국식품연구원 가공공정연구단) ;
  • 용해인 (한국식품연구원 가공공정연구단) ;
  • 유민희 (한국식품연구원 가공공정연구단) ;
  • 전기홍 (한국식품연구원 가공공정연구단)
  • Received : 2019.12.16
  • Accepted : 2020.03.05
  • Published : 2020.04.30
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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.

본 논문에서는 식물성 육류 유사식품에 대한 개념과 소비자 인식, 발달과정, 그리고 시장전망에 대해 조사하였다. 전 세계적으로 육류 소비량 및 요구량이 증가함에 따라 지구온난화와 토지부족과 같은 환경적인 문제가 발생하고 있다. 또한, 소비자들의 종교적 또는 개인적 신념에 따른 식생활에 대응해야 하는 상황에서, 기존 육류를 대체할 수 있는 육류 유사식품의 필요성은 꾸준히 증가하고 있다. 육류 유사식품의 원료 중 대표적으로 식물성 단백질원이 있으며 대두단백, 콩, 밀, 목화씨 등이 이용된다, 동양권에서는 전통적으로 섭취되어온 두부, 세이탄, 템페 등이 식물성 육류 유사식품에 해당한다. 서양에서는 1930년대부터 식물성 육류 유사식품을 본격적으로 생산하기 시작하였으며, 최근 다양한 제품들을 출시하고 있다. 육류 유사식품의 경우 식물성 원료의 압출성형 공정에 대한 연구와 제품의 관능적 특성을 향상시키기 위한 연구가 지속적으로 이루어지고 있다. 전통적인 식육생산 시스템의 한계로 인해 식육 유사식품 시장은 지속적으로 성장할 것이라 예측된다. 특히 최근 출시 중인 식물성 육류 유사식품의 경우, 관능적으로 우수하여 소비자들의 관심이 더욱 증가할 것으로 전망한다.

Keywords

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