JP2002045149A - Soybean protein formulated food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food nonfluid in a normal condition which enables a user to easily take a high-quality protein derived from soybeans and contains no animal oil and fat, and also enables even sick persons to easily take a necessary and sufficient amount of protein in order to maintain or restore his (her) physical condition. SOLUTION: The objective soybean protein-formulated food nonfluid in a normal condition contains a protein derived from soybeans and at least one kind selected from polysaccharides and/or protein coagulants, having pH 3.5-8.0, and presenting a viscosity at 100-5,000 cp when stress is given thereto.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a soybean protein containing 2 to 12%.
PH containing one or two or more substances selected from polysaccharides and / or protein coagulants
8.0 and 100-5000 by applying stress
The present invention relates to a novel normal non-flowable food which has a low odor of soybean having a viscosity of cp and is easy to eat. More specifically, it is a non-fluid food at normal times for the purpose of improving the health of the general public and restoring the physical condition of the sick and the elderly.

[0002]

2. Description of the Related Art In recent years, research on the function of food materials has been advanced, and the results of the research have been educated to the general consumer. Therefore, treatment of various diseases including lifestyle-related diseases by modifying the contents of meals has been studied. There is an increasing number of consumers who are conscious of relieving symptoms and preventing relapses, and the need for developing such foods is increasing. In addition, diversification of eating consciousness is changing the form of eating in various ways, especially for young people, while watching TV and walking,
There is an increasing need to easily and quickly eat in various situations, such as lying down. In addition, there is a growing need for sick and elderly people to eat and drink foods that can easily take in nutrition without getting out of bed and foods and drinks that can reduce the ability to chew and swallow.

[0003] On the other hand, protein, which is one of the three major nutrients,
It is known to have various effects of improving liver disease, promoting recovery from tissue damage, and strengthening blood vessels to prevent stroke. Usually, when trying to consume high-quality protein in a diet, meat, milk, eggs and foods high in them are often eaten. In fact, the trend has become more pronounced with the westernization of food.
(1997 National Nutrition Survey) However, these foods
Although the nutritional evaluation of protein is high, it is high in animal fat, so if you try to eat enough, you will take too much energy and animal fat, and obesity, cholesterol, hypertension Is considered to be one of the factors of lifestyle-related diseases such as arteriosclerosis.
Therefore, not only the sick and elderly people who tend to lack protein intake, but also other people can consume a large amount of high-quality protein with low animal lipids for the purpose of maintaining and promoting health. Is encouraged.

Soybeans have attracted attention as a protein source that satisfies these conditions. Soybeans have long been eaten in the Oriental region, especially in China. Recently, research on the usefulness of soybean components for living organisms has been actively promoted, mainly in Europe and the United States. For example, in the case of soy protein, about 6 g a day
It has been clarified that daily intake of can prevent ischemic heart disease. At present, soybeans are not only cooked and processed in the state of beans, but also devised so that they are easily eaten, as represented by tofu. Tofu is produced by adding a coagulant such as bitter, magnesium chloride, calcium sulfate, and glucono delta lactone to soy milk. Although this tofu is a food that can be easily consumed, it is a food that can be eaten on the table only, and does not meet the needs for easy consumption in the various situations shown above, as well as the unique aroma of soybeans remains As a result, the palatability is poor, and there are many tofu-like consumers, especially among young people.

[0005] Recently, as a method for solving these problems, several methods have been proposed to make soybeans easier to eat. For example, Japanese Patent Application Laid-Open No. 53-88360 proposes a soybean protein pudding using carnagenan and fasseran using dehulled soybean fine powder. Also, JP-A-59-9585
No. 7 proposes soymilk agar in which soymilk, agar and carrageenan are mixed. Japanese Patent Application Laid-Open No. 5-64558 proposes a soybean protein-containing pudding obtained by adding an oil, a fat, a gelling agent and a gum to soymilk and emulsifying the mixture. However, since these techniques place importance on the improvement of palatability, they merely disclose techniques relating to so-called "desserts that are filled in cup-shaped containers and eaten using tableware such as spoons". . Therefore, it is not possible to solve the need to easily and quickly ingest a sufficient amount of soybean protein in various situations, not only in a form in which the protein can be ingested in a sufficient amount.

As a method for easily and quickly ingesting food and drink in various situations, a jelly-like food that can be drunk with a small-diameter straw has been proposed. For example, Japanese Patent Application Laid-Open No. 61-96961 discloses a jelly that can be easily eaten with a straw by specifying the hardness and the water separation rate of the jelly in specific ranges. However, this technology only discloses a technology relating to a soft food product with a low solid content that can be ingested with a straw as well as a beverage. Therefore, it contains an amount of protein necessary and sufficient for maintaining and recovering human health, and it has been difficult to apply it to a viscous food having a large solid content.

[0007]

DISCLOSURE OF THE INVENTION The present invention has the effect of maintaining and recovering the physical condition of human beings, and does not limit the conditions of eating, and further enhances palatability in a form that can be easily taken by the sick and elderly. It is intended to provide a significantly improved non-flowable food under normal conditions.

[0008]

SUMMARY OF THE INVENTION In order to obtain a food that is capable of ingesting a soybean protein sufficient for maintaining and recovering the physical condition of a person, and that is easy to ingest and has a high taste, As a result of intensive studies, surprisingly, the pH of a composition obtained by mixing one or two or more substances selected from a polysaccharide and / or a protein coagulant with a specific amount of soybean protein is surprisingly set to 3. It has been found that the above-mentioned problems can be solved by a non-flowable food at normal state which is adjusted to 5 to 8.0 or less and gives a viscosity of 100 to 5000 cp when stress is applied, and the present invention has been completed. .

[0009] That is, the present invention provides a soybean-derived protein of 2 to
A pH of 3.5 containing 12% and one or more substances selected from polysaccharide and / or protein coagulants
It is an object of the present invention to provide a non-flowable soybean protein-containing food at normal state, which exhibits a viscosity of 100 to 5000 cp when stress is applied.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The food of the present invention does not have fluidity in a normal state, but is a non-flowable food in a normal state which easily turns into a fluid state by applying stress such as squeezing. The soybean-derived protein that can be obtained is a protein obtained by processing such as crushing, crushing, squeezing, and separating components of soybean.

Specifically, after crushing soybeans, soybean powder, defatted soybean composition, dehulled soybean composition, and soybean protein in water,
Grind, boil, and filter soybean milk, concentrated soybean protein obtained by removing saccharides and other soluble components from defatted soybeans, and water-soluble components extracted from defatted soybeans by adding acid to adjust the pH, and isoelectrically precipitate the protein. The soy protein is neutralized and dissolved, and then spray-dried. Among them, soy milk,
The isolated soy protein is easy to disperse evenly in water,
This is preferable because a fine texture can be obtained.

[0012] Furthermore, crushed soybeans and soybean powder have the advantage that they can take in soybean's original nutrients such as dietary fiber as well as protein, but they contain a large amount of water-insoluble components and feel rough during eating. Can be combined with soy milk, isolated soy protein.

In the present invention, the amount of the protein derived from soybean is at least 2% by weight based on the total amount of the composition of the present invention in consideration of the effect of maintaining and recovering the physical condition of a human.
In addition, when a large amount of soybean-derived protein is blended, the fluidity of the composition becomes extremely poor, so that not only is it difficult to ingest even if the composition is filled in a container having a tubular discharge port, but also the production efficiency during production is reduced. However, 15% by weight is appropriate as a standard for the upper limit of the compounding amount. Further, in consideration of ease of eating, 2 to 10% by weight is preferable, and 3 to 8% by weight is most preferable.

The composition of the present invention is blended with a polysaccharide and / or a protein coagulant for the purpose of masking the odor peculiar to soybean and preparing it in a form easy to eat. The polysaccharide used in the present invention is not particularly limited as long as it is a polysaccharide having a thickening action, and specific examples thereof include polysaccharides derived from seaweeds represented by carrageenan, furceleran, and agar; Fruit-derived polysaccharides represented by pectin; carob bean gum, guar gum, tamarind seed gum,
Seed-derived polysaccharides such as psyllium seed gum and tara gum; sap-derived polysaccharides such as gum arabic and karaya gum; microbial polysaccharides such as xanthan gum, pullulan, curdlan, gellan gum, and dextran; Examples include storable polysaccharides represented by mannan.

Among them, carob bean gum, guar gum, tamarind seed gum, psyllium seed gum,
Seed-derived polysaccharides represented by cod gum; polysaccharides derived from microorganisms represented by xanthan gum, pullulan, curdlan, gellan gum, dextran; storage polysaccharides represented by glucomannan are masking effects of soybean-specific odor Is preferred because of high, furthermore, xanthan gum,
Pullulan, curdlan, gellan gum, dextran,
Glucomannan is preferred. In particular, gellan gum is most desirable because, when a soybean protein is blended in a high concentration and adjusted to a low pH, the powdery texture felt on the tongue is the least, and a viscous property that is easy to drink in a tube can be obtained.

In the present invention, one or more polysaccharides can be used, and when gellan gum is combined with xanthan gum and / or locust bean gum, the texture unique to soy protein is less likely to be felt, and the palatability is good. A composition having properties can be obtained, which is the most preferable. The blending amount of the polysaccharide is not particularly limited as long as the predetermined physical properties can be obtained, but it can be usually used in the range of 0.1 to 5% by weight. Preferably it is 0.2 to 2% by weight.

The protein coagulant used in the present invention includes bitter, magnesium chloride, calcium sulfate, glucono delta lactone and the like. Among them, magnesium chloride and glucono delta lactone are preferred because of their high odor masking effect on soybeans. One or more protein coagulants can be used, and the amount of the protein coagulant is not particularly limited, but can be generally used in the range of 0.1 to 1.5% by weight, and 0.2 to 1.5% by weight. 1.0% by weight is preferred. In the present invention, it is preferable to use a polysaccharide and a protein coagulant in combination because a texture with good palatability can be obtained.

It is essential that the composition of the present invention can be easily consumed in any situation. For this reason, it must have appropriate physical properties. Non-flowable under normal conditions, but 100-5000 when stressed
It has a viscosity of cp. In particular, it is preferably from 500 to 3000 cp from the viewpoint of mouthfeel and ease of eating and drinking, and most preferably from 1,000 to 2,000 cp for the sick and elderly, in order to further reduce the danger of “wasting” when eating.

This viscosity is measured by using a rotary viscometer using a conical or irregular cylindrical rotor.
For example, DVL-B type viscometer manufactured by Tokimec Co., Ltd.
A VL-EII type viscometer, an RL type viscometer, or the like can be used. The measurement conditions are as follows: when using an indefinite cylindrical rotor, the measurement reading is in the range of 30 to 70, and when using a conical rotor, the rotor is measured in the same range as 10 to 90. Set the number of revolutions. Reading 5
It is more preferable to be near 0. The measurement time is 120 seconds,
The measurement temperature is 20 °.

The composition of the present invention is preferably provided by filling a “container having a tubular discharge portion” in which a cylindrical object is fixed to a container body. For the body of this container, a container made of synthetic resin such as laminated film or polyethylene, water-resistant paper, etc., which is designed to be easily deformed and capable of discharging the filling, is used. A cylindrical object made of synthetic resin, metal, water-resistant paper, or the like is used. This container is characterized in that it can not only feed by sucking the filling from the tube but also squeeze the contents from the tube by pressing the pouch portion of the main body by hand.
It is advantageous in that it is lighter than ET bottles, and is excellent in simplicity, such as being able to eat with one hand without raising the chin. Considering these features and advantages, the inner diameter of the tubular discharge portion is suitably 5 to 20 mm. In particular, for the sick and elderly people, it is preferable to set the distance in the range of 10 to 15 mm in order to further reduce the danger of “mutilation” when eating.

The composition of the present invention has a pH of 3.5 to 8.0,
In particular, when adjusted to 5.5 to 7.5, there is an advantage that the coagulation of the protein is small and the feel at the time of eating becomes smooth and the palatability can be improved. In addition, when the pH is adjusted to 3.5 to 4.5, it can be manufactured under mild sterilization conditions, so that deterioration of flavor due to heating can be suppressed to a minimum, and unpleasant that masking is not possible even by adding a flavor. This is preferable because the soybean odor can be completely masked. For pH adjustment, a pH adjuster such as an organic acid usually used in foods can be used. A method of inoculating a protein solution with lactic acid bacteria and performing lactic acid fermentation to adjust the pH can also be used. In addition, it is preferable to homogenize using a high-pressure homogenizer or the like after the pH adjustment because the texture becomes fine.

The composition of the present invention may contain known food ingredients as long as the effects are not impaired. Specifically, sweeteners, acidulants, seasonings, flavors, pigments, fats and oils, emulsifiers, antioxidants, antioxidants, preservatives, thickeners, alcoholic beverages, fruit juice, fruit puree, fruit pulp, vegetable juice , Vegetable puree, mushrooms, potatoes, vitamins, minerals,
Milk, fermented milk, salt, bifidobacteria, lactic acid bacteria, algae, yeast, green tea, tea, coffee, cocoa, chocolate, cereals, germ of cereals, beans other than soybeans, germs of beans, seeds, seafood, wildflowers, herbs , Herbs and the like.

[0023]

The embodiments of the present invention will be described below with reference to examples, but the present invention is not limited to these examples. In the examples, parts or% mean weight basis.

Example 1 An acidic soybean protein-containing food was prepared according to the following formulation.

Reduced maltose, soybean separated protein, pectin,
After dissolving calcium lactate and stevia in purified water, heating at 75 ° C. for 10 minutes, and using a high pressure homogenizer, 230
Homogenization was performed at a pressure of kg / cm2. After cooling to 20 ° C, 3
PH 3.9 with 50% lactic acid while stirring at 00 rpm.
Was prepared. 230 kg using a high pressure homogenizer
/ Cm2. After adding and dispersing gellan gum, locust bean gum, xanthan gum and fragrance, heat at 80 ° C. and hold for 10 minutes to completely dissolve.
m, 8 mm, 15 mm, and 18 mm. After the filled composition was sterilized at 85 ° C. for 15 minutes, it was cooled and the protein content was 4.7%.
Soy protein-containing food was obtained.

With respect to the obtained food containing soybean protein, 3
When human panelists evaluated the flavor and the easiness of drinking, those filled in a 190 g container having a tubular outlet of 5 to 15 mm could be easily eaten and consumed. On the other hand, in the case of filling a container having a 3 mm tubular discharge port, the contents did not come out unless the container was pushed out by applying considerable force. Also,
It was determined that there was a danger that the contents filled in a container having a tube-shaped discharge port of 18 mm, when a force was applied to the container, would vigorously come out in large quantities. The texture and flavor were good, and almost no soybean odor was felt.

Acidic soy protein food 19 obtained in Example 1
0g daily for 10 healthy people who are tired
The following table shows the results of a questionnaire survey on the improvement of fatigue in order to examine the effect of maintaining and recovering physical condition after having taken the individual for 30 days. Compared to before the test, apparently no feeling of fatigue: 2 people slightly no longer tired: 4 people did not change:
4 people became slightly tired: 0 people clearly felt tired: 0 people According to the results, more than half of the people had an effect of restoring their physical condition. Was shown to be useful.

Example 2 A soy protein-containing food was prepared according to the following formulation.

Reduced maltose, soybean separated protein, pectin,
After dissolving calcium lactate and stevia in purified water, heating at 75 ° C. for 10 minutes, and using a high pressure homogenizer, 230
Homogenization was performed at a pressure of kg / cm2. The red clover extract, gellan gum, locust bean gum, xanthan gum, and fragrance are added and dispersed, heated at 80 ° C., held for 10 minutes, completely dissolved, and then filled into a 190 g container having a tube-shaped discharge portion having an inner diameter of 8 mm. did. After the filled composition was sterilized at 123 ° C. for 30 minutes, it was cooled.

About the obtained soybean protein-containing composition,
When the flavor was evaluated by three panelists, the texture was good and the evaluation was easy to drink. The protein content of the composition was 4%.

Example 3 A food containing a soybean protein was prepared according to the following formulation.

After reducing maltose, dehulled soybean flour, pectin, calcium lactate and stevia are dissolved in purified water, the mixture is added at 75 ° C. for 1 hour.
After heating for 0 minutes, using a high pressure homogenizer, 230 kg
/ Cm 2 at a pressure of homogenized. The red clover extract, gellan gum, locust bean gum, xanthan gum, and fragrance were added and dispersed. The mixture was heated at 80 ° C., held for 10 minutes, completely dissolved, and then calcium sulfate was added.
Into a container having an inner capacity of 190 g having a tubular discharge part. After the filled composition was sterilized at 123 ° C. for 30 minutes, it was cooled.

About the obtained food containing the soybean protein, 3
When the flavor was evaluated by a human panelist, the texture was good and the evaluation was easy to drink. The protein content of this food was 3%.

[0034]

According to the present invention, when a protein is taken in a necessary and sufficient amount for the purpose of enhancing the effect of maintaining and recovering physical condition,
A high-quality soybean-derived protein containing no animal fat can be easily provided, and a food in a form that can be easily taken by a patient can be provided.

Claims (2)

[Claims] 1. A soybean protein containing 2 to 12% by weight of a soybean-derived protein and one or more substances selected from polysaccharides and / or protein coagulants and having a pH of 3.5 to 8.0. Combined food. 2. A composition containing 2 to 12% by weight of a soybean-derived protein and one or more substances selected from polysaccharides and / or protein coagulants, having a pH of 3.5 to 8.0, and A non-flowable soy protein-containing food at normal conditions, which exhibits a viscosity of 100 to 5000 cp when stress is applied.