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WO2012101733A1 - Matériau de soja pulvérisé et composition comestible l'employant - Google Patents

Matériau de soja pulvérisé et composition comestible l'employant Download PDF

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Publication number
WO2012101733A1
WO2012101733A1 PCT/JP2011/051170 JP2011051170W WO2012101733A1 WO 2012101733 A1 WO2012101733 A1 WO 2012101733A1 JP 2011051170 W JP2011051170 W JP 2011051170W WO 2012101733 A1 WO2012101733 A1 WO 2012101733A1
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Prior art keywords
protein
soybean
soy
edible composition
dietary fiber
Prior art date
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Ceased
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PCT/JP2011/051170
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English (en)
Japanese (ja)
Inventor
佐本　将彦
釘谷　博文
千晶 宮崎
司 木山
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Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
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Fuji Oil Co Ltd
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Priority to PCT/JP2011/051170 priority Critical patent/WO2012101733A1/fr
Publication of WO2012101733A1 publication Critical patent/WO2012101733A1/fr
Anticipated expiration legal-status Critical
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a powdery soybean material and an edible composition using the same.
  • it is related with the edible composition using the powdery soybean raw material using the specific fraction taken out from soybean, and the function peculiar to this soybean raw material.
  • Soy protein is widely used for improving the physical properties of edible compositions because of its unique gelling power, and is also increasingly used as a health food material with high nutritional value as a protein supply source.
  • Soybean storage protein precipitates around pH 4.5 and can be divided into a soybean whey protein fraction mainly composed of acid-soluble components other than the storage protein and an acid-precipitated protein fraction mainly composed of storage protein. it can.
  • a product obtained by collecting this acid-precipitating protein fraction is a separated soy protein, which has a high gel forming ability and a high amino acid score nutritionally, and is currently widely used in the food industry.
  • Proteins constituting soy protein are classified into 2S, 7S, 11S, and 15S proteins based on the sedimentation coefficient obtained by ultracentrifugation analysis.
  • 7S protein and 11S protein are the main constituents of soy acid-precipitating protein.
  • ⁇ -conglycinin substantially corresponds to the 7S protein
  • glycinin substantially corresponds to the 11S protein.
  • 7S protein has been reported to nutritionally reduce neutral fat in blood (Non-patent Document 1).
  • the gel shows an elastic gel and the liquid is highly viscous.
  • 11S protein has a high gelling power and is said to control the hardness and texture of tofu gel.
  • both 7S protein and 11S protein are characterized by relatively strong gel-forming ability, but their physical properties differ depending on processing conditions. For example, when heating in a system with a large amount of water, the texture changes due to the characteristics of the 7S protein, and the texture changes, and the cohesive strength is strong as a result of the heating behavior of the 11S protein to acids, Ca and Mg ions. Changes in taste and roughness due to being born can be felt, and it may not always be preferable as an edible composition.
  • Non-patent Document 2 Non-patent Document 2
  • This lipophilic protein is recognized to have a cholesterol-reducing effect (Patent Document 1) and a nephropathy-preventing effect (Patent Document 2), and a specific nutritional function is being clarified.
  • Patent Document 1 the physical properties of the lipophilic protein are not known in detail.
  • Patent Document 3 emulsifies a complex of oleosin and phospholipid, which is one of lipophilic proteins.
  • a technique for use as a stabilizer is disclosed.
  • lipophilic proteins are complexed in this way and accompanied by lipids, so that they are easily oxidized and are said to cause off-flavour. For this reason, it is considered that the food material has a bad flavor and is difficult to use, and it is still far from being used for the practical use of the nutritional function.
  • the present invention is able to take advantage of characteristic nutritional functional properties such as cholesterol-reducing effects and nephropathy-preventing effects possessed by lipophilic proteins, and is excellent in processability as a food material. It is an object of the present invention to provide a powdered soybean material that can add a nutritional function without impairing the flavor and texture of the composition. In addition, the present invention provides a powdered soy material having superior processability, which is not found in conventional soy materials, and provides an edible composition that takes advantage of characteristic physical properties, regardless of the nutritional functional characteristics of lipophilic proteins. Is an issue.
  • the present inventors fractionated lipophilic proteins and investigated in detail their physical properties and flavors.
  • the single lipophilic protein was found to have a 7S protein having a gel formability and a cohesive strength. It was found to be weaker than the 11S protein.
  • the inventors have found the possibility of utilizing the characteristics of the above and have solved the above problems.
  • a powdery soy material is mainly composed of a lipophilic protein with little gel-forming ability and cohesive force and soy dietary fiber, and various edible compositions for such material. It was found that it can be used to improve the physical properties of materials.
  • conventional materials mainly composed of soy dietary fiber such as Okara have water retention, but their shape retention is weak because of their low binding and cohesiveness. In many cases, it felt like being sucked up.
  • the present invention has found a material having both a shape retaining property with an appropriate binding force and a smooth texture and emulsifying property by combining a lipophilic protein and soybean dietary fiber.
  • the present invention (1) A powdered soy material comprising soy protein and soy dietary fiber, wherein the protein content is 35 to 85% by weight per non-fat solid content, and the LCI value of the protein is 60 or more, (2) The powdered soybean material according to (1), wherein the dietary fiber content of soybean is 15 to 130% by weight based on protein, (3) An edible composition using the powdered soybean material according to (1), (4) The edible composition according to (3), which is a powdered composition, an emulsified composition, a baked or fried confectionery, a kneaded product, or a semi-solid or gel-like composition, (5) The edible composition according to the above (4), wherein the edible composition is a protein or dietary fiber reinforced.
  • a powdered soy material containing soy protein and soy dietary fiber, having a protein content of 35 to 85% by weight of the non-fat solid content and a protein LCI value of 60 or more is contained in the edible composition.
  • a method for improving the physical properties of an edible composition characterized by comprising: (7) The method for improving physical properties of an edible composition according to the above (6), wherein the physical properties are dispersibility, shape retention, water retention, emulsion stability, oxidation stability or texture.
  • various good physical properties such as good texture, dispersibility of edible compositions in raw material dough, good shape retention, etc., which were difficult to obtain with conventional soybean materials such as isolated soybean protein and concentrated soybean protein, etc.
  • the powdery soybean material which has can be provided.
  • it is possible to improve the conventional drawbacks related to the physical properties of the edible composition, and to nutritionally strengthen proteins and dietary fibers in the edible composition without deteriorating the original physical properties of the edible composition.
  • it can be provided as a raw material for reinforcing protein or dietary fiber used in edible compositions for the purpose of manifesting physiological functions, such as cholesterol-reducing effects, nephropathy-preventing effects, intestinal environment-improving effects, and the like. In the case of things, it becomes possible to reinforce protein or dietary fiber without damaging the physical properties.
  • the first well from the left is a molecular weight marker
  • the second to fifth wells from the left are standard samples for preparing a calibration curve for calculating the concentration of MSP
  • the first and second wells from the right are measurement samples.
  • 7S protein / 11S protein / acid-precipitating protein 7S protein / 11S protein / acid-precipitating protein
  • 7S protein and 11S protein are both main storage proteins stored in the protein body of soybean.
  • “7S protein” is also called ⁇ -conglycinin and is generally a glycoprotein composed of three types of subunits ( ⁇ ′, ⁇ , ⁇ ), but any subunit may be missing. These subunits are randomly combined to form a trimer. The isoelectric point is around pH 4.8 and the molecular weight is about 170,000.
  • “11S protein” is also called glycinin, and acidic subunit (AS) and basic subunit (BS) are linked by disulfide bond to form a 12-mer consisting of 6 molecules. About 360,000. Hereinafter, they may be abbreviated as “7S” and “11S”, respectively.
  • Both 7S and 11S are acid-precipitated soy proteins.
  • the “acid-precipitating protein” as used herein has a property of insolubilizing and precipitating acid by adjusting the pH of a solution such as defatted soymilk in the vicinity of the isoelectric point (pH 4 to 6) among proteins contained in soybean. It refers to protein. Therefore, for example, the protein contained in the separated soy protein corresponds to this, and the protein in whey that does not undergo acid precipitation during the production of the separated soy protein is not included.
  • SDS-PAGE SDS polyacrylamide gel electrophoresis
  • MSP Major Soy Protein
  • Lipophilic proteins are a group of minor acid-precipitating proteins other than 7S and 11S among soybean acid-precipitating proteins, and are accompanied by a large amount of polar lipids such as lecithin and glycolipid. Mainly the soybean membrane protein contained in the membrane component and the protein with high affinity to the membrane component are dispersed in a colloidal form and become acidic and insoluble.
  • the lipophilic protein may be simply abbreviated as “LP”.
  • This LP mainly includes proteins showing 34 kDa, 24 kDa, 18 kDa and 17 kDa in estimated molecular weights by SDS-PAGE, lipoxygenase, ⁇ -conglycinin and many other miscellaneous proteins.
  • This LP has the property that SDS-PAGE is harder to stain than 7S and 11S.
  • Embodiment (Powdered soybean material)
  • the powdery soy material of the present invention comprises soy protein and soy dietary fiber, the protein content is 35 to 85% by weight per non-fat solid content, and the LCI value of the protein is 60 or more.
  • the soy material is mainly composed of soy protein and soy dietary fiber in which LP different from 7S and 11S is particularly concentrated among acid-precipitating proteins. This will be described in more detail.
  • the protein content in the powdered soybean material of the present invention is 35 to 85% by weight per non-fat solid content, more preferably 42 to 68% by weight, and 45 to 65% by weight. % Is more preferable.
  • the “non-fat solid content” refers to a solid content obtained by removing neutral lipids extracted with ether from the total solid content. If the protein content in the soybean material is too small, the dietary fiber content will be relatively increased, the texture will be rough and the texture will increase, and the emulsification stability will tend to decrease. This is not preferable because the amount of lipid increases and the flavor tends to deteriorate.
  • the protein content is calculated by multiplying the nitrogen amount determined by the Kjeldahl method by the “nitrogen-protein conversion factor” (6.25).
  • the composition of the soy protein contained in the powdered soy material of the present invention is at least LP more concentrated than the composition of the soy protein contained in the soy material such as ordinary separated soy protein, concentrated soy protein, defatted soy, and okara. It is important that Since LP is a mixture of various proteins other than 7S and 11S among acid-precipitating proteins, it is difficult to specify all the proteins. In addition, since soybean materials such as separated soybean protein are generally heat-sterilized in the final productization process, 7S and 11S are heat-denatured together with LP. For this reason, it is difficult to measure LP content by separating LP from 7S and 11S from commercialized separated soybean protein and the like. In addition, SDS-PAGE, which is a general method for measuring protein composition, has the property that LP is less susceptible to CBB staining than 7S and 11S, and it is difficult to accurately measure the degree of staining.
  • an index called “LCI value” is used as an estimated value of LP content.
  • the LCI value is calculated by the following LCI value calculation method in which the main protein in each of the 7S, 11S, and LP proteins is simply selected, their staining ratio is obtained, and the LP content is estimated from these ratios. Is. Note that this method can be widely applied not only to soy materials such as general separated soy protein and concentrated soy protein, but also to various fractions such as soy 7S protein, soy 11S protein, and SPI with high LP.
  • LCI value- As main proteins in each protein, 7S selects ⁇ subunit and ⁇ ′ subunit ( ⁇ + ⁇ ′), 11S selects acidic subunit (AS), LP selects 34 kDa protein and lipoxygenase (P34 + Lx), and SDS Determine the staining ratio of each protein selected by PAGE (see FIG. 1). SDS-PAGE shall be performed under the conditions shown in Table 1.
  • B The estimated LP content (Lipophilic Proteins Content Index, hereinafter abbreviated as “LCI”) is calculated according to the equation (1).
  • the LCI value of the protein contained in the powdered soybean material of the present invention calculated by the above method is 60 or more.
  • the LCI value is preferably 62 or more, more preferably 65 or more, and further preferably 70 or more.
  • the LCI value is less than 60. Therefore, when the LCI value of the soybean material is less than 60, the quality does not change from that of a normal soybean material.
  • the LCI value of the isolated soybean protein obtained by the conventional production method is only about 35-50.
  • the LP content is about 20 to 30% by weight in the dry solid content, and the LCI value is only about 50. Since the soybean material having an LCI value of 60 or more is concentrated in LP, the composition of 7S protein and 11S protein, which are other acid-precipitated soybean proteins, is compared with that of ordinary soybean materials. It is relatively low. Therefore, it is not particularly necessary to limit the composition of the 7S protein and the 11S protein, but more specifically, these compositions are as follows.
  • the MSP content per protein in the powdered soybean material of the present invention increases as the proportion of LP decreases, that is, the LCI value decreases. If the soybean material contains a lot of MSP, it is not preferable because it approximates the composition of a normal concentrated soy protein and exhibits features such as stickiness and hard texture. Therefore, it is preferable that it is not contained as much as possible.
  • the MSP content is inversely correlated with the LCI value and is not particularly limited. However, in more detail, it is preferably 40% by weight or less per soy protein, more preferably 30% by weight or less, and 20% by weight or less. Is more preferable. In addition, when measuring about MSP content, it shall measure using SDS-PAGE by the following methods.
  • -MSP content calculation method Sodium sulfate is dissolved in the extract extracted from defatted soybean with water to a concentration of 1M, sodium sulfite as a reducing agent is added to a concentration of 10 mM, pH is adjusted to 4.5 with hydrochloric acid or sulfuric acid, and insoluble matter is added. And the fraction obtained by collecting the precipitate produced by dialysis to bring the ionic strength to 0.03 or less is referred to as “standard purified MSP”. The protein content of this standard purified MSP was determined by the Kjeldahl method, 5-15 ⁇ g of protein mass was applied to each well of the SDS-PAGE gel, electrophoresed, and then CBB stained (see FIG. 1).
  • the degree of staining is counted.
  • a calibration curve is created based on the relationship between the amount of protein applied and the degree of staining.
  • a measurement sample is applied and spread on the same slab gel. Since LP and other substances are present in addition to MSP in the measurement sample, only the degree of staining of the MSP band ( ⁇ subunit, ⁇ ′ subunit, ⁇ subunit, acidic subunit, basic subunit) is determined by densitometry. From the degree of staining, the content of MSP contained in the measurement sample is measured from the MSP calibration curve.
  • the powdery soybean material of the present invention must contain soybean dietary fiber. That is, LP and soybean dietary fiber coexist, and the combination of these exhibits a unique effect as a soybean material.
  • the lower limit of the content of soybean dietary fiber in the soybean material is usually 15% by weight or more, preferably 20% by weight or more, more preferably 25% by weight or more, and further preferably 30% by weight or more with respect to protein.
  • the upper limit of the content of soybean dietary fiber in the soybean material is usually 130% by weight or less, preferably 100% by weight or less, more preferably 95% by weight or less, and still more preferably 90% by weight or less based on protein.
  • the dietary fiber content shall be in accordance with the “Fiveth Amendment Japanese Food Standard Ingredients Table” (Ministry of Education, Culture, Sports, Science and Technology, 2005), and the dietary fiber content is measured by the enzyme-weight method (Prosky modified method). If soy dietary fiber is not contained or is too little, and the protein content in the soy material exceeds 85% by weight, the LP occupies most of the composition, and the flavor such as LP-specific deteriorated odor becomes remarkable. Physical properties such as dispersibility and shape retention tend to decrease. On the other hand, if the soybean fiber is too much and the protein content is less than 35% by weight, the texture is likely to be rough and crunchy, and the physical properties such as emulsion stability tend to decrease.
  • the powdery soy material does not substantially contain whey component sugar or acid-soluble soy protein (protein that does not undergo acid precipitation at pH 4 to 6). That is, it is preferable that the whey component is extracted and removed from the raw material during the production of the soybean material. If the soy material contains a large amount of whey component, the content of dietary fiber is relatively lowered, and the emulsifiability and water retention are deteriorated.
  • the raw material of the soybean material either full-fat soybean or defatted soybean can be used.
  • the defatted soybean it is preferable to use the defatted soybean.
  • soybeans that are partially or entirely deficient in 7S and / or 11S by breeding or genetic manipulation can be used as raw materials.
  • a method for preparing the soybean material of the present invention using these raw materials a method in which LP is selectively insolubilized and fractionated with 7S and 11S to concentrate LP can be used.
  • a method described in Patent Document 1 WO 2006/129647
  • soybean is heat-denatured or alcohol-denatured to obtain a processed soybean having a PDI of 40 or more and less than 80, which is pulverized if necessary, extracted with water, and its insoluble fraction is recovered and dried into powder.
  • soybean is heat-denatured or alcohol-denatured to obtain a processed soybean having a PDI of 40 or more and less than 80, which is pulverized if necessary, extracted with water, and its insoluble fraction is recovered and dried into powder.
  • Patent Document 1 The method of Patent Document 1 will be described more specifically.
  • PDI Protein Dispersibility Index
  • a dry heating method using a roasting device, a hot air heating device, a microwave heating device, etc., or a wet heating method using a humidification heating device, a steaming device, a steam heating device, etc. can be employed without any particular limitation. However, it is better to avoid heating because the protein is extracted when the water is soaked in soybeans. As an example, a method in which soybean is enclosed in a sealed tank and the inside of the jacket covering the outside of the sealed tank is heated so that the product temperature is about 70 to 95 ° C. in an atmosphere with a relative humidity of 90% or more can be employed.
  • the heating temperature and time conditions in this case are not particularly limited as long as LP insolubilization is selective, but the temperature is usually set to 60 to 95 ° C., and the time is 1 minute to 10 hours. It is appropriate to perform between.
  • a heating device such as a heating device using superheated steam, an extruder, or a jet cooker may be used.
  • the equivalent weight or less preferably 2 to 100 parts by weight, more preferably 8 parts by weight with respect to raw soybean containing protein and okara components.
  • a method of adding and impregnating ⁇ 20 parts by weight, more preferably 10 to 15 parts by weight of a polar alcohol solution is preferred.
  • This method is a method for washing non-protein components such as saccharides of soybeans by immersing soybeans in many times the amount of alcohol and suspending them, as in the conventional method of producing concentrated soy protein by alcohol washing. The idea is completely different, and an equal weight or less polar solvent solution is added to and impregnated with soybean.
  • the state of the mixed soybean is typically a wet powder state.
  • the addition amount of the polar solvent is lower than 2% by weight with respect to soybean, the selective water insolubilization of LP becomes insufficient, so that the effect of suppressing the extraction of LP during water extraction tends to be insufficient.
  • the weight is greater than the equal weight, non-selective water insolubilization in which 7S and 11S are insolubilized with LP tends to occur, and the extraction of 7S and 11S becomes insufficient.
  • a polar solvent suitable for promoting selective water insolubilization of LP a polar alcohol solution (methanol, ethanol, propanol, isopropanol, etc.) can be used.
  • an aqueous ethanol solution frequently used in the food industry.
  • the water may be pure water, or an acid aqueous solution (hydrochloric acid aqueous solution, carbonic acid aqueous solution, citric acid aqueous solution, etc.), alkaline aqueous solution (sodium hydroxide solution, sodium bicarbonate, etc.), etc. may be used.
  • the concentration of the polar solvent solution is preferably 5 to 100%, more preferably 50 to 80%.
  • the method for adding the polar solvent solution can be carried out by, for example, a method of spraying the powder by spraying or a method of dropping, but is not particularly limited.
  • a mixing method after adding the polar solvent solution for example, a stirrer such as a kneader or a high-speed stirrer can be used.
  • a heating treatment in combination it is more preferable to use a heating treatment in combination.
  • the heating temperature is preferably 30 to 95 ° C, more preferably 40 to 90 ° C, as the product temperature of soybean.
  • the heating time is preferably 5 to 100 minutes, more preferably 10 to 60 minutes.
  • the order of these steps is not particularly limited.
  • the polar solvent is added and mixed and then the heating treatment is performed, or the polar solvent is added and mixed.
  • Heat treatment is preferably performed.
  • the process for removing the polar solvent after the treatment becomes extremely easy as compared with the conventional alcohol washing method, etc., which is advantageous in establishing an efficient manufacturing process.
  • Most of the polar solvent remaining in the processed soybean can be volatilized by heating treatment, and this can be directly applied to the extraction process.
  • the product temperature is 40-60. If treated for 10 to 60 minutes at °C and reduced pressure (about -10mmHg), it can be completely volatilized and returned to the weight of soybean before addition.
  • the volatilized polar solvent is advantageous in terms of the manufacturing process because it can be reused if it is recovered by distillation.
  • the processed soybeans obtained as described above are pulverized if necessary, added with 2 to 10 times the amount of water, stirred and suspended to extract water, and 7S and 11S are positively added to the water-soluble fraction side. Extracted into This water-soluble fraction is removed by solid-liquid separation such as centrifugation or filtration, and the remaining insoluble fraction is recovered.
  • This insoluble fraction is mainly composed of insolubilized LP and soybean dietary fiber, and the LP is relatively concentrated, and the LCI value is 60 or more.
  • the pH at the time of water extraction is usually neutral to alkaline (pH 7 to 12), but if you want to increase the protein content of the powdered soybean material as much as possible, the pH of the suspension should be acidic at the time of water extraction.
  • the protein dissolved in the water-soluble fraction side can be transferred to the insoluble fraction side.
  • 7S and 11S move to the insoluble fraction side as the pH approaches the isoelectric point of soy protein, and the LCI value decreases. Therefore, care must be taken so that the LCI value does not become less than 60, depending on the conditions.
  • Even when the pH is adjusted to the acidic side it is usually appropriate to adjust the pH to 5 or more, preferably 5.5 or more.
  • the insoluble fraction obtained as described above is finally dried and powdered to obtain the powdered soybean material of the present invention.
  • dry powdering can use well-known drying methods, such as a spray dryer and freeze drying.
  • dietary fiber can be made water-soluble by pressure heat treatment, some insoluble dietary fiber can be removed during the manufacturing process, or heat sterilization treatment Can be done.
  • a fine pulverization process or a granulation process can be performed.
  • soybeans in which a part or all of 7S and / or 11S has been deleted by breeding or genetic manipulation are used as a raw material. Since these soybeans have a relatively high LP content compared to general soybeans, depending on the variety, the soybeans can be crushed into soy flour without using a fractionation method, or acid washing or alcohol By simply removing whey by washing to obtain concentrated soy protein or preparing okara by removing soy milk, it can be prepared into a powdered soy material that meets the specific requirements of the present invention. In this case as well, it is preferable that LP is insolubilized and coexisting with dietary fiber.
  • the above-mentioned deficient soybean is processed into soybean powder as a raw material to obtain the powdered soybean material of the present invention.
  • the raw material is subjected to dry heat treatment or wet heat treatment, and the PDI of soybean is preferably reduced to 40 or more and less than 80.
  • the powdery soybean material of the present invention obtained as described above is characterized by being mainly composed of LP and soybean dietary fiber.
  • the soybean material can be used in various edible compositions, and various physical properties of the edible composition can be improved.
  • the physical properties are general properties of dispersibility, shape retention, water retention, emulsification stability, oxidation stability, viscosity, plasticity, texture, etc. of the edible composition.
  • the soybean material when used in an edible composition, it has a smooth texture, less stickiness, light mouthfeel, and throat compared to existing soybean materials such as conventional separated soybean protein and concentrated soybean protein.
  • LP is the main component of the protein composition, it is possible to prepare an edible composition that enhances the physiological function of the protein and an edible composition that makes better use of its properties by combining with soy dietary fiber.
  • 7S protein is highly viscous depending on processing and may cause stickiness, which may cause an unpleasant texture.
  • 11S protein may cause roughness due to processing, particularly when heated in the presence of a salt such as calcium ion or magnesium ion, because it reacts and aggregates significantly.
  • the cohesiveness by an acid is also high, and when it uses for an acidic edible composition, it may affect tastes, such as roughness and astringency.
  • soy protein gels mainly composed of 7S and 11S are hard and elastic, and depending on processing conditions, they may not dissolve in the mouth forever, resulting in poor gel quality in the throat. In this way, processed foods may have undesired physical properties due to processing reasons, which may be related to protein composition.
  • soybean dietary fiber can impart stable shape retention and water retention. Soybean dietary fiber alone is not preferable because it has the texture of its own texture and low emulsifying power. By coexisting with LP, the texture of soybean dietary fiber is relaxed, a smooth texture is realized, and emulsifying power is also imparted.
  • the edible composition to which the powdered soybean material of the present invention is used include, for example, a powdered composition, an emulsified composition, a baked or fried confectionery, a kneaded product, a textured composition, a semisolid form
  • a powdered composition an emulsified composition
  • a baked or fried confectionery a kneaded product
  • a textured composition a semisolid form
  • a gel composition or a fried food material a fried food material (batter)
  • the powdery soybean material of the present invention is rich in protein and dietary fiber, it can be used together as a physiologically functional material.
  • functional foods aimed at demonstrating nutritional functions such as reducing blood cholesterol, preventing diabetic nephropathy, suppressing blood sugar rise, improving intestinal environment, etc.
  • Many fibers are contained, and physical properties of the edible composition are likely to change. Therefore, when the above-described physical property improving effect is exerted, it works more effectively, so it is preferable
  • Powdered compositions include powdered beverages, powdered soups, powdered sauces, powdered flavorings, powdered pickles, cakes, breads, confectionery, noodles, and fried food clothes.
  • powdered compositions include flour mixes such as ingredients and side dishes (okonomiyaki).
  • the powdery soybean material of the present invention is used in a powdery composition, if it is dispersed in water, it is less likely to become lumpy than separated soybean protein, and the dispersibility is very good.
  • a soup or a flavoring agent having a high oil content it is excellent in emulsification stability, so that oil stains are less likely to occur.
  • the oxidative deterioration of the oil in the flavor can be suppressed, contributing to oxidation stability.
  • a crispy feeling can be provided to fried foods and the oil stain after frying can be suppressed.
  • Emulsified compositions examples include O / W emulsified compositions or W / O emulsified compositions such as mayonnaise, whipped cream, custard cream, flour paste, cheeses and sauces. .
  • W / O emulsified compositions such as mayonnaise, whipped cream, custard cream, flour paste, cheeses and sauces.
  • the powdered soybean material of the present invention is used in an emulsion composition that contains a relatively large amount of oil, it is superior in emulsifying properties, shape retention, viscosity, etc., compared to adding normal concentrated soybean protein or okara. It provides a texture-improving effect that is smooth and non-textured.
  • the emulsified composition softens and sags even when cooked when used as a filling or topping for cooking pans, etc., and does not easily cause oil separation, and has excellent heat-resistant shape retention. Is. Further, when the emulsion composition is applied as a dressing to a vegetable salad or the like, the emulsion can be prevented from dripping due to an increase in moisture. Moreover, since the powdery soybean material of the present invention itself has little stickiness and roughness, it can also be used as a viscosity modifier for an emulsified composition.
  • High content and low calorie product Non-limitatively containing 20% by weight or more, preferably 25% by weight or more of dietary fiber and soy protein having an LCI value of 60 or more, containing 10% by weight or more, preferably 15% by weight or more, and having an energy of 100 g Per kcal or less, preferably 400 kcal or less.
  • the dough does not harden and has an appropriate plasticity, so that the preparation of the dough is extremely easy, and an appropriate hardness after baking. It can give a light and meltable mouthfeel.
  • the shape retention is high, it is possible to prevent the edge portion of the pound cake after the baking from collapsing, and the peeling from the baking mold after the baking is improved.
  • about fried confectionery it is possible to suppress the amount of oil absorption or to give a crisp feeling.
  • the baked confectionery when preparing a high dietary fiber, high protein, low calorie snack confectionery, for example, it can be prepared as follows.
  • the powdered soybean material of the present invention is combined with a combination of dietary fiber materials such as wheat bran, potato fiber, indigestible dextrin, polydextrose, inulin, etc., mixed with other ingredients, kneaded with water, molded, Bake.
  • a baked confectionery having a good taste, in which the powdery soybean material and the dietary fiber material occupy 50 to 95% by weight in the dry solid content.
  • LP has a part where protein is associated with lipid, and is less susceptible to low molecular weight by protease compared to storage proteins such as 7S and 11S. It can also be used as a dietary supplement with reduced calories.
  • Kneaded product examples include sausage, hamburger, tsukune, ganmodoki, fried chicken, kamaboko, chikuwa and the like.
  • the powdery soybean material of the present invention When the powdery soybean material of the present invention is added to the kneaded product as a powder, it exhibits good dispersibility in the dough, so that formation of lumps is prevented. Further, the kneaded product can be given a texture that is not rubbery and has a good crispness and throat passage. Further, even if a relatively severe heat shock such as retort heating is applied to these kneaded products, the physical properties hardly change and the retort resistance is strong.
  • Semi-solid or gel composition examples include pudding, jelly, concentrated liquid food, yogurt-like fermented soybean food, and the like.
  • a semi-solid or gel-like composition unlike a conventional strong gel with flexibility such as 7S or 11S, a soft gel-like or highly viscous semi-solid It can provide a creamy and smooth texture.
  • a good flavor can be realized with almost no blue odor derived from soybeans.
  • the powdered soybean material of the present invention may be used alone, or a soymilk or soybean powder suspension is used in combination, and the desired physical properties are appropriately adjusted. It is also possible.
  • the powdery soybean material of the present invention is a physiologically functional material that is difficult to impair the flavor and physical properties that the edible composition originally has, in addition to being able to impart physical properties improving effects to various edible compositions as described above. Can also be used.
  • the soy material is rich in protein and dietary fiber, and also rich in phospholipids as polar lipids, so it can be used to nutritionally strengthen these components.
  • LP which is a main protein in the soybean material, is a component in which the effect of reducing cholesterol and the effect of preventing diabetic nephropathy are recognized among soybean proteins.
  • soy dietary fiber is said to have an effect of easing blood sugar rise, improving intestinal flora, and antioxidant effect, and supplementing dietary fiber, which is said to be low in consumption by modern people It can also be used for anti-aging purposes. Therefore, it is considered to be effective for suppressing blood sugar elevation, protecting kidneys, improving lipid metabolism, intestinal regulation, and dieting, and is extremely useful as a food material for preventing lifestyle-related diseases.
  • the powdered soybean material is not only used for improving the physical properties of the edible composition, but also used as a protein reinforcing material or a dietary fiber reinforcing material that does not obstruct the original physical properties of the edible composition.
  • An edible composition with enhanced nutritional value can be produced.
  • by strengthening these components it is possible to produce a functional food that exhibits physiological functions such as an increase in blood sugar, a kidney protecting action, a lipid metabolism improving action, and an intestinal regulating action.
  • the type of functional food is not particularly limited, and various edible compositions of the above (1-1) to (1-5) are exemplified.
  • it is preferable that at least these components are contained in the composition in an amount of 3% by weight or more, and more preferably 5% by weight or more.
  • LP is considered to be a cause of soybean off-flavor, and it has not always been said that the product with high purity has a good flavor.
  • LP is contained in combination with soybean dietary fiber, so that it is surprisingly difficult to feel off-flavor due to LP, and the flavor is good.
  • the soy dietary fiber originally has a poor texture when used alone, but the coexistence with LP makes the texture surprisingly smooth and difficult to feel. Therefore, when the soybean material is added to the above functional food, each defect of LP or soybean dietary fiber is less likely to be affected, and it is extremely versatile as a functional food material that does not easily impair physical properties and flavor. is there.
  • soybean materials A to E used in Examples and Comparative Examples, those prepared as follows or commercially available products were used.
  • the obtained defatted soybean slurry (pH 6.4) was separated into a soluble fraction and an insoluble fraction by centrifugation. This insoluble fraction was collected, water three times the weight of the insoluble fraction was added, heat sterilized, and then dried and powdered with a spray dryer to obtain soybean material A.
  • Soybean material B Commercially available concentrated soy protein “Arcon S” (manufactured by ADM) was used.
  • the obtained defatted soybean slurry (pH 6.0) was separated into a soluble fraction and an insoluble fraction by centrifugation. This insoluble fraction was collected, water three times the weight of the insoluble fraction was added, heat sterilized, and then dried and powdered with a spray dryer to obtain soybean material C.
  • Soybean material D A commercially available dry okara powder “PF-20” (manufactured by Tensei Co., Ltd.) was used.
  • soybean materials A to E the protein content (per fat-free solid content), dietary fiber content (per fat-free solid content), LCI value, MSP content (per protein) were measured, and the analysis results are shown in Table 2. It was shown to. Each measurement method was performed by the method described above.
  • Example 1 Powdered beverage- A powdered beverage was prepared as an example of the powdery composition of the present invention.
  • the soybean material A of the present invention (protein content 45%, LCI value 70) was mixed in milk and stirred with a spoon. Dispersion was good, and no solid insoluble powder lump such as ma powder was found. Despite containing okara, it had a smooth texture with little roughness.
  • soybean material B protein content 70%, LCI value 48
  • Dispersion was poor, and hard mako was produced.
  • soybean material D protein content 25%, LCI value 54
  • Dispersion was good, but most of it sank, did not dissolve and felt very rough.
  • Example 2 a powdery taste agent was prepared. Emulsification obtained by adding 6 parts of soybean material C (protein content 60%, LCI value 66) of the present invention to 100 parts of a ramen flavoring agent having a solid content of 20% and containing 50% of oil, and mixing by heating. The product was spray-dried to prepare a powdery taste agent. The powder obtained had little oil stain and high emulsification stability, and when added to water, it was moderately dispersed and the taste felt natural.
  • soybean material C protein content 60%, LCI value 66
  • Example 3 Application to fried food clothing-
  • a fried food apparel was prepared. 10 parts of soybean material A (protein content 45%, LCI value 70) of the present invention and 90 parts of soft flour were mixed to prepare a fried food apparel. This was dissolved in water to give a viscosity of about 1600 mPa ⁇ s with oil, and the texture was confirmed as fried. A moderate crispness was felt.
  • Example 4 - Mayonnaise- Mayonnaise was prepared as an example of the emulsified composition of the present invention. 4 parts of soybean material C (protein content 60%, LCI value 66) of the present invention, 41 parts of water, 50 parts of soybean oil and 5 parts of vinegar are added to a food cutter and stirred for 5 minutes to O / W emulsify, and mayonnaise Prepared. The mayonnaise was smooth and melted comfortably in the mouth. Moreover, it had shape retention property, and even when heated, the oil was not separated and the emulsion stability was excellent.
  • soybean material C protein content 60%, LCI value 66
  • soybean material D protein content 25%, LCI value 54
  • Table 4 shows the state of emulsification of each mayonnaise prepared in Example 4 and Comparative Examples 7 and 8.
  • Example 5 -Bound cake- As a first example of the baked confectionery of the present invention, a bound cake was prepared. 20 parts of soy material A (protein content 45%, LCI value 70) of the present invention was mixed with 20 parts of margarine, 20 parts of sugar and 24 parts of egg white, and baked to obtain a bound cake.
  • soy material A protein content 45%, LCI value 70
  • soybean material D protein content 25%, LCI value 54
  • 20 parts of soybean material D protein content 25%, LCI value 54
  • Example 6 -Senbei- As a second example of the baked confectionery of the present invention, rice crackers were prepared. 20 parts of soybean material A (protein content 45%, LCI value 70) of the present invention, 20 parts of margarine and 15 parts of sugar were mixed, and 15 parts of water was added and kneaded to prepare a dough. This was sandwiched between hot iron plates and heated to prepare a rice cracker.
  • soybean material A protein content 45%, LCI value 70
  • a rice cracker was prepared by the same composition and preparation method as in Example 6 using soybean material E (protein content 40%, LCI value 52) instead of soybean material A.
  • soybean material D protein content 25%, LCI value 54 was used to prepare rice crackers by the same composition and preparation method as in Example 6.
  • Example 7 -Retort sausage- Retort sausage was prepared as an example of the kneaded product of the present invention.
  • 100 parts of soybean material A (protein content 45%, LCI value 70) of the present invention 400 parts of water and 100 parts of pork fat are mixed in a kneader to make a sufficiently uniform dough, then 30 parts of starch and spices, etc. 20 parts of a flavoring agent containing was added and mixed, filled into a casing and heated with retort to obtain a retort sausage.
  • the edible composition exhibited a good sausage-like smooth throat texture.
  • Example 8 -Use for yogurt-like fermented soybean food-
  • a yogurt-like fermented soybean food was prepared. As shown in Table 8, water was heated to 60 ° C., and while stirring, soy material A (protein content 45%, LCI value 70) and raw materials other than lactic acid bacteria were added. After dissolution, the pressure was increased to 15 MPa using a high-pressure homogenizer. And homogenized. Thereafter, it was heated to 90 ° C. and then cooled to 43 ° C. Next, lactic acid bacteria are added, filled into a cup, sealed with a lid, fermented for about 5 hours in a thermostatic bath at 43 ° C. until the pH drops to 4.5, then cooled to below 10 ° C., and yogurt-like Of soy fermented food.
  • soy material A protein content 45%, LCI value 70
  • the pressure was increased to 15 MPa using a high-pressure homogenizer. And homogenized. Thereafter, it was heated to 90 ° C. and then cooled
  • Example 8 contains soybean dietary fiber as compared with Comparative Example 15, there is almost no blue odor derived from soybean, and the protein components of 7S and 11S are almost lost. Because of this, it was a yogurt-like physical property with a creamy and smooth texture.
  • Example 9 -Snack-style confectionery- A snack-like confectionery was prepared as a third example of the baked confectionery of the present invention. 10 parts of granulated sugar was mixed with 5 parts of palm oil, 25 parts of soybean material A and 15 parts of wheat bran were added and mixed, and 70 parts of water was added and kneaded to obtain a baked confectionery dough. When the dough was thinly stretched and molded and baked at 160-170 ° C. for 30 minutes, a crisp snack-like baked confection was obtained.
  • the baked confectionery was a high protein, high dietary fiber, low calorie baked confectionery that contained 21% protein derived from soybean material A, 31% total dietary fiber, and had an energy of 400 kcal per 100 g.
  • Example 10 a nutrition bar was prepared. 50 parts of margarine, 30 parts of granulated sugar, 0.2 part of salt, and 27 parts of ganache are sequentially mixed, then 63 parts of soybean material A, 33 parts of indigestible dextrin, 1.5 parts of cocoa powder, and modified starch 24 In addition, 45 parts of raisins, 12 parts of orange peel, 12 parts of dried pine, and 12 parts of sliced almonds were added, and 45 parts of whole eggs were finally added and mixed well to prepare a dough. The obtained dough was formed into a shape of 10 cm ⁇ 20 cm ⁇ 70 cm and baked at 170 ° C. for 22 minutes to obtain a nutrition bar. This baked confectionery was 76 kcal per one, and contained about 3% protein and about 4% dietary fiber.
  • soy material such as separated soybean protein and concentrated soybean protein has been difficult so far. It can give quick dispersibility to the kneaded dough with less solution and moisture, and can also give water retention, shape retention, emulsification stability and smooth texture without any sense of incongruity it can.
  • the powdered soybean material of the present invention is less susceptible to adverse effects on the physical property improvement effect of the above edible composition even under acidic conditions and in the presence of divalent metal ions that easily interact with proteins such as magnesium and calcium.
  • the powdered soybean material of the present invention itself is rich in LP and dietary fiber, it has excellent physiological functions, cholesterol reduction action, bile acid excretion action, nephropathy prevention action, diet action, intestinal action by dietary fiber, It can be used in various edible compositions for the purpose of improving the intestinal flora.

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Abstract

L'invention concerne un matériau de soja pulvérisé qui permet l'utilisation des fonctions ou des propriétés nutritionnelles caractéristiques, par exemple, l'effet d'abaissement du cholestérol et l'effet de prévention de néphropathies, des protéines lipophiles, présente une bonne aptitude au traitement en tant que matière alimentaire, et par conséquent, qui peut conférer des fonctions nutritionnelles à une composition comestible sans nuire à sa saveur ou sa texture. Elle concerne également un matériau de soja pulvérisé qui présente une bonne aptitude au traitement que ne présentent pas les matériaux de soja pulvérisé classiques sans être restreint aux propriétés nutritionnelles des protéines lipophiles, et une composition comestible utilisant les propriétés physiques caractéristiques dudit matériau. Le matériau de soja pulvérisé se caractérise en ce qu'il comprend des protéines de soja et des fibres alimentaires de soja, a une teneur en protéines de 35-85 % poids par rapport au poids des matières solides non grasses, et montre une valeur de CLI des protéines supérieure ou égale à 60.
PCT/JP2011/051170 2011-01-24 2011-01-24 Matériau de soja pulvérisé et composition comestible l'employant Ceased WO2012101733A1 (fr)

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WO2015072501A1 (fr) * 2013-11-15 2015-05-21 日清オイリオグループ株式会社 Pâte pour pain/pâtisserie cuite au four et pain/pâtisserie cuite au four
WO2019188788A1 (fr) * 2018-03-29 2019-10-03 不二製油グループ本社株式会社 Procédé de fabrication d'aliment gélifié ou de pâte alimentaire à base de soja
JP2019198280A (ja) * 2018-05-17 2019-11-21 花王株式会社 体脂肪低減用飲食品
JP2019198281A (ja) * 2018-05-17 2019-11-21 花王株式会社 腸内菌叢改善用飲食品

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015072501A1 (fr) * 2013-11-15 2015-05-21 日清オイリオグループ株式会社 Pâte pour pain/pâtisserie cuite au four et pain/pâtisserie cuite au four
JP2015116190A (ja) * 2013-11-15 2015-06-25 日清オイリオグループ株式会社 パン焼菓子生地及びパン焼菓子
EP3069614A4 (fr) * 2013-11-15 2017-04-05 The Nisshin OilliO Group, Ltd. Pâte pour pain/pâtisserie cuite au four et pain/pâtisserie cuite au four
WO2019188788A1 (fr) * 2018-03-29 2019-10-03 不二製油グループ本社株式会社 Procédé de fabrication d'aliment gélifié ou de pâte alimentaire à base de soja
JPWO2019188788A1 (ja) * 2018-03-29 2021-03-25 不二製油株式会社 大豆ペースト状食品乃至ゲル状食品の製造方法
JP2023029581A (ja) * 2018-03-29 2023-03-03 不二製油株式会社 大豆ペースト状食品乃至ゲル状食品の製造方法
JP7279708B2 (ja) 2018-03-29 2023-05-23 不二製油株式会社 大豆ペースト状食品乃至ゲル状食品の製造方法
JP2019198280A (ja) * 2018-05-17 2019-11-21 花王株式会社 体脂肪低減用飲食品
JP2019198281A (ja) * 2018-05-17 2019-11-21 花王株式会社 腸内菌叢改善用飲食品

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