JPH1118687A - Manufacturing method of soy protein material with excellent solubility - Google Patents

Abstract

(57) [Problem] To produce a powdery soybean protein having high solubility and storage stability in water or salt water. SOLUTION: This problem is solved by adding a phosphate to a solution obtained by adding a caseinate and a carbohydrate to a soybean protein, heating, homogenizing, and drying the solution. This powdered soy protein is 50 to 80% by weight of soy protein, 5 to 50% by weight of caseinate, and 0 to 45% of carbohydrate on a dry basis based on the weight of the powder.
% Soybean protein, and 0 to 20% by weight of a phosphate.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a soybean protein material having high solubility in water or salt water for processing and storage.

[0002]

2. Description of the Related Art Conventionally, powdery soybean protein such as commercially available isolated soybean protein has lower solubility in water, particularly in salt water, than powdered preparations of animal proteins such as caseinate, egg white, whey protein and plasma protein. There is a tendency. That is, commercially available isolated soybean protein is heated for sterilization, dried by spray-drying, and stored as a powder.In this case, depending on the protein concentration during heating and spray-drying, or under storage conditions ( It is considered that the polymerization depending on (temperature / humidity / time) causes the protein particles to become large and the solubility in water, particularly in salt water, to decrease. In particular, this tendency becomes remarkable when a protein solution having a high concentration of 6% or more is spray-dried or stored after powdering for a long time under high temperature and high humidity.

[0003] In particular, when a soybean protein having low solubility in salt water is added to a dough or solution containing salt (eg, sausage or ham pickle solution), precipitates may be generated and the smoothness of the final product may be reduced. . In addition, functions required for soybean protein include gel-forming property, binding property, water retention, and the like, but there is a problem that if the solubility is poor, these properties are considerably reduced.

In the present invention, it has been found that a caseinate is added to a soybean protein to form a homogenized solution, which is then heated and dried to prevent a decrease in solubility during processing and storage. The present applicant has proposed increasing the solubility by adding caseinate or casein to soybean protein (Japanese Patent Application Laid-Open No. 62-6656). But,
In order to prevent a decrease in solubility during processing or storage with caseinate alone, a considerable amount is required for soy protein, and the gel-forming properties of soy protein may not be utilized. Therefore, as a result of various studies for realizing a sufficient improvement and maintenance of the solubility of the non-soy protein component with respect to the soy protein in a small amount, caseinate or casein was used in combination with a carbohydrate such as dextrin, and more preferably, We found that it is effective to apply treatment.

[0005] In addition, as a dry powder material that is used in combination with soy protein and other components, it is known that a small amount of soy protein is used as a foaming agent for coffee whitener, in which case the soy protein and caseinate are used. It is known to improve the foaming property and the foam retention property by using in combination (Japanese Unexamined Patent Publication No. 6-30698) .However, coffee whitener uses fat and carbohydrate as overwhelming components, It was almost different from a protein material required for formability, binding property and water retention.

Further, a phosphate and a casein, a caseinate, or a casein-based complex are added to an aqueous solution of soymilk or an isolated soybean protein in combination, followed by homogenization and addition of a coagulant in any order. A method for producing a filled tofu, which is filled in a filling container, and then heat-coagulated after sealing, is known (Japanese Patent Application Laid-Open No. 61-19463), but filled tofu is gel-forming, binding,
It has nothing to do with obtaining a protein material that requires water retention or improving its solubility.

[0007]

SUMMARY OF THE INVENTION According to the present invention, the solubility in water or salt water is improved and maintained while basically maintaining the functions required for soybean proteins such as gel-forming properties, binding properties and water retention. It is an object to obtain a dried protein material. Problems that have not been solved by the conventional method, namely, sterilizing and heating a protein solution having a high concentration of 6% or more and then spray-drying the powdered soybean protein produced at high temperature and high humidity, the water, especially salt water, On the other hand, it is an object to greatly improve the phenomenon of not dissolving or hardly dissolving.

[0008]

SUMMARY OF THE INVENTION The present invention provides a method for mixing soybean protein with casein, caseinate, or carbohydrate,
Heating for sterilization, homogenization before and after that, and then spray-drying increase and improve the problem of solubility. However, when the purpose is to exhibit the gel-forming properties, binding properties, and water retention properties of the powdery soy protein at this time, if the amount of the substance other than the soy protein is too large, the function will be deteriorated. Therefore, the amount of the substance other than the soy protein is preferably equal to or less than the amount of the soy protein per dry weight.

The form used as the raw material of the isolated soybean protein is not particularly limited as long as the content of soybean protein such as soymilk, acid precipitated curd, and a neutralized solution of curd is increased. However, the higher the purity of 7S and 11S globulin (usually 70% of the isolated soy protein) and the lower the content of minor proteins and impurities other than proteins are more preferable from the viewpoint of the function of the powdery soy protein.

There is no particular limitation on the type of heating, such as whether it is a direct heating system by steam injection or an indirect heating system. The temperature may be 50 to 160 ° C. for 1 hour to 5 seconds, and heat sterilization may be performed. It is important to perform the homogenization treatment with the high-pressure homogenizer at the above temperature (hereinafter, simply referred to as homogenization or homogenization treatment). In some cases, before or during heating, or after heating, or These can be performed in combination.

80 ° C. above the denaturation temperature of soy protein
Performing homogenization while maintaining the above temperature is likely to cause an interaction between proteins, and is effective in improving and maintaining solubility even with a small amount of caseinate. The homogenizing pressure is preferably 50 to 500 kg / cm ² , and it is preferable to perform 1 to 3 passes (passing; the same applies hereinafter).

The amount of caseinate or casein added is as follows:
5 to 50%, preferably 10 to 50% of soy protein
Use 30%. If the amount is too small, there is no effect, and if the amount is too large, the gel forming ability and the like are lowered.

On the other hand, the amount of carbohydrates, especially saccharides,
5 to 100%, preferably 15 to 100%
50%, the type is not particularly limited, but DE = 20 to
Forty dextrins are preferred. DE means Dextrose Equivalent, and is abbreviated as DE hereinafter.

When a phosphate is used, it is 1-30%, preferably 5-10%, based on soybean protein, and the type thereof is not particularly limited, but hexametaphosphate, pyrophosphate,
Polyphosphate and the like are good. As effects, it has the effect of promoting the deterioration of solubility over time during storage and the effect of improving solubility on the slightly acidic side.

If these substances added to soybean protein are added after the soybean protein solution after homogenization is spray-dried, there is no effect on the improvement and retention of solubility. It is considered that by performing the heating and homogenizing treatment in a state of being dissolved in each other, some kind of interaction occurs and a decrease in solubility is prevented.

[0016]

The embodiments of the present invention will be specifically described below with reference to examples. However, the technical scope of the present invention is not limited to these examples.

Example 1 To 15% by weight of water was added to defatted soybeans, the pH was adjusted to neutrality with sodium hydroxide, and the soymilk extracted with stirring was adjusted to pH 4.8 with hydrochloric acid to precipitate soybean proteins and centrifuged. Thereafter, the soybean protein (also referred to as acid precipitation curd) as a precipitate was recovered. This was neutralized with sodium hydroxide to prepare an 8% soybean protein neutralized solution. Soy protein in this solution
100 parts, 20 parts of caseinate, and 30 parts of dextrin (DE = 25) was added, mixed and dissolved, 2 after the heat for 30 seconds at 120 ° C., homogenized at a pressure of 300 kg / cm ² Performed by pass and spray dried.

Example 2 20 parts of caseinate, 30 parts of dextrin (DE = 25), and 100 parts of soy protein (parts by weight; the same applies hereinafter) were added to the soy protein neutralized solution prepared in Example 1. as well as
Add 10 parts of sodium hexametaphosphate, mix and dissolve, heat at 120 ° C for 30 seconds, and homogenize to 300 kg / cm
^This was performed in two passes at a pressure of 2 and spray dried.

Example 3 10 parts of caseinate, 30 parts of dextrin (DE = 36) and 10 parts of sodium hexametaphosphate were added to 100 parts of soy protein to the soy protein neutralized solution prepared in Example 1. After mixing and dissolving, the mixture was heated at 120 ° C. for 30 seconds and spray-dried.

Example 4 To 100 parts of soybean protein, 10 parts of caseinate, 30 parts of dextrin (DE = 36) and 10 parts of sodium hexametaphosphate were added to 100 parts of soybean protein neutralized solution prepared in Example 1. Dissolve, mix and heat to 90 ° C, homogenize 30
This was performed in three passes at a pressure of 0 kg / cm ² , followed by heating at 120 ° C. for 30 seconds, followed by spray drying.

Comparative Example 1 The soybean protein neutralized liquid prepared in Example 1 was heated at 120 ° C. for 30 seconds and then spray-dried.

Comparative Example 2 After heating the soybean protein neutralized solution prepared in Example 1 to 90 ° C., homogenization was carried out at a pressure of 300 kg / cm ² for 3 hours.
Pass, and then give a heating of 120 ℃ for 30 seconds,
Spray dried.

Comparative Example 3 In the soybean protein neutralized solution prepared in Example 1, 10 parts of dextrin (DE = 25) was added to 100 parts of soybean protein.
Then, 10 parts of sodium hexametaphosphate were added, mixed and dissolved, heated to 90 ° C., homogenized at a pressure of 300 kg / cm ² for 3 passes, and then heated at 120 ° C. for 30 seconds, followed by spray drying.

Comparative Example 4 In the soybean protein neutralized solution prepared in Example 1, 30 parts of caseinate was added to 100 parts of soybean protein, mixed and dissolved, and heated at 120 ° C. for 30 seconds. , Spray dried.

Each prepared powder was subjected to a relative humidity of 60% and a temperature of 4%.
Stored at 0 ° C for 0-5 days. Dissolution rate is 1% in 2% saline
% (W / W) and dispersed with a "Polytron Homogenizer" (KINEMATICA, Switzerland).
000 rpm and centrifugation (10,000).
G, 10 minutes) and the percentage of protein remaining in the supernatant was determined.

[0026]

[Table 1] Effect of the amount of added substances to soy protein and the homogenization treatment on the solubility of powdered soy protein in saline.添加Addition to 100 parts of soybean protein 2% NaCl Dissolution in water Rate Casei dex Hexameta Homogenization 0 days 2 days 5 days After treatment with sodium trin triphosphate phosphate ──────────────────────────────── ─── Part Part%%% Example 1 20 30 0 Yes 88 83 75 Example 2 20 30 10 Yes 88 85 83 Example 3 10 30 10 None 86 68 66 Example 4 10 30 10 Yes 86 82 82 Compare Example 1 0 0 0 None 68 43 33 Comparative example 2 0 0 0 Present 75 51 35 Comparative example 3 0 10 10 Present 78 55 38 Comparative example 4 30 0 0 None 85 44 42 ───────────と し て As a result of the examples, the combined use of caseinate and dextrin is highly effective, homogenizing with phosphate or high pressure homogenizer. Processing promotes its effect did. On the other hand, in the comparative example,
The dissolution rate was significantly reduced in all cases, such as when nothing was added, when only the homogenization treatment was performed, when the amount added was low, or when only the caseinate was used and the amount added was low.

[0027]

According to the present invention, a solution obtained by adding a caseinate and a carbohydrate to a soybean protein, preferably a phosphate is added, and the mixture is heated, homogenized, and dried to obtain water or saline. , A powdery soybean protein having high solubility and storage stability was obtained.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Takeshi Akasaka 4-3 Kinokudai, Yawahara-mura, Tsukuba-gun, Ibaraki Pref.

Claims (9)

[Claims] 1. A method for producing a protein material, comprising preparing a solution in which caseinate or casein and carbohydrate are added to soybean protein, heat-treating and drying. 2. The method according to claim 1, wherein the amount of caseinate or casein is 5 to 50% by weight based on the soybean protein. 3. The method according to claim 1, wherein the amount of carbohydrate to soybean protein is 5%.
The method according to claim 1, wherein the amount is from 100 to 100% by weight. 4. The method according to claim 1, wherein the protein solution is homogenized before or after heating or while heating. 5. The method according to claim 4, wherein the soybean protein content in the non-water / non-oil component in the homogenized solution is 50% by weight or more. 6. The soybean protein concentration in the homogenized solution is 6%.
The method according to claim 4, which is the above. 7. The method according to claim 4, wherein the homogenized solution contains a phosphate. 8. The homogenization pressure for preparing a homogenization solution is 50 to 50.
5. The method according to claim 4, wherein the amount is 0 kg / cm ² . 9. The method according to claim 1, wherein the heat treatment is carried out at 50 to 160 ° C. for 1 hour to 5 seconds.