CN1014017B - Method of treating soyabean protein aqueous solution - Google Patents

Abstract

The present invention relates to a method for treating soyabean protein aqueous solution and converting the aqueous solution into a calcium-rich soyabean juice beverage. The method comprises a plurality of steps that firstly, endpeptidase is added to soybean protein aqueous solution which is denatured after heating or alkali treatment, ingredients in the mixed solution react under intense stir, calcium salts and optional amount of oil and emulsifiers are added to the product to homogenize the mixed solution.

Description

Method of treating soyabean protein aqueous solution

The present invention relates to be rich in the soyabean protein aqueous solution processing method of calcium, particularly prevent to make the soyabean protein in the soyabean protein aqueous solution that is rich in calcium produce the method for precipitation, thereby can make the solution that can remain high calcium concentration in the soyabean protein aqueous solution because of adding calcium.

Substitute general beverage with soyabean protein aqueous solution, owing to wherein contain a large amount of well vegetable proteins, therefore it is used as the target that a kind of beverage has been attracted attention for the present technique field, yet general soyabean protein aqueous solution institute calcic will lack compared with the calcium content of milk, because calcium content deficiency, with regard to nutritional point, this just makes the soyabean protein aqueous solution defectiveness.

In order to supply the deficiency of soya-bean milk intensive amount, when soya-bean milk adds the calcium salt of the capacity that is equivalent to milk calcium content, often cause the protein precipitation of soya-bean milk interior 8% to come out.

The present inventor engages in this research for addressing the above problem, this person finds, if soyabean protein aqueous solution is earlier made soyabean protein sex change in the soyabean protein aqueous solution through heat treatment or alkali treatment, the terminal peptase is added in this soyabean protein aqueous solution of handling in advance then, so just can prevents to make soya bean protein generation precipitation in the soyabean protein aqueous solution in the solution because of calcium salt adds.

The present invention is based on the above-mentioned discovery of mentioning and studies successful, the present inventor provides a kind of processing method of soyabean protein aqueous solution, mainly comprise several steps, the terminal peptase is added in the soyabean protein aqueous solution of heat or alkali treatment, with this mixed liquor in 25-90 ℃ of thermotonus 120 minutes to 1 minute and strong agitation in addition, after above-mentioned reaction, add calcium salt in the reaction products resulting, if wish or in case of necessity, after adding calcium salt, if seek out homogeneous solution, add oil and a kind of emulsifying agent again and, can obtain homogeneous solution with the proper method processing.

By the present invention, at first soyabean protein aqueous solution is made its sex change through heat or alkali treatment, anyone all can make the preparation of this soyabean protein aqueous solution from following three typical methods:

(1) will cross or the soya bean do not soaked grinds and passes through step with centrifugal separation then with water logging, bean dregs are separated with soya-bean milk, (2) soya bean adds entry after fully pulverizing and makes and become the soya bean aqueous solution, (3) add entry after soyabean protein powder and bean dregs are separated, can obtain soyabean protein aqueous solution.Like this soyabean protein aqueous solution that is obtained wherein protein account for total solution weight 1-4%.

In the methods of the invention, before adding the terminal peptase to soyabean protein aqueous solution, must be with the step of this solution through pre-treatment, even also the soyabean protein in the aqueous solution makes its sex change through heat or alkali treatment earlier, soya bean protein in the aqueous solution just can be easy to be decomposed by the terminal peptase, therefore the processing of heat or alkaline denaturation can be selected to use, soya bean protein can be easy to be decomposed by the enzyme caloytic action of terminal peptase, especially, when adopting thermal denaturation to handle, this hot method pre-treatment soyabean protein aqueous solution needs to heat 1 hour～5 seconds in 85-140 ℃ of temperature range, 90 ℃ of preferred temperature, time range is 2 minutes～1 hour or 140 ℃ heating 10 seconds～2 minutes, the method for making of above-mentioned soyabean protein aqueous solution adds entry as if changing elder generation into the soya bean boiling, steaming in this then in the soya bean, make a kind of soyabean protein aqueous solution by top said method, by viewpoint of the present invention, prepared thus soyabean protein aqueous solution may be used heat treatment once more.When soyabean protein aqueous solution is when carrying out degenerative treatments with alkali, alkali that can be used to handle such as NaOH or potassium hydroxide are transferred to the pH value of solution more than 10, and preferably 10～11.

The soyabean protein sex change aqueous solution of process or alkali treatment can add the terminal peptase, but before adding the terminal peptase, preferably the pH of this soyabean protein aqueous solution can be transferred to nearly neutral equilibrium point, especially 6-8, the terminal peptase that can be used to be added in the soyabean protein aqueous solution comprises that the pineapple ferment or the ficin of plant origin substitute, and microbe-derived person can be radiated bacterium and replaced the griceus as Streptomyces, fungi such as Aspergillus Oryzae and Bacillus subutilis.The addition of terminal peptase is more than 0.1% of soyabean protein aqueous solution total amount, preferably 0.4-3%.The terminal peptase adds after the soyabean protein aqueous solution, can fully react to each other in order to make in this mixed liquor each component, preferably can be with the mixed liquor strong agitation, and the temperature of mixed liquor is controlled between 25-90 ℃, reacted 120 minutes～1 minute; If temperature is lower than time that the lower limit (promptly 25 ℃) of this temperature range then reacts upper limit (promptly 120 minutes) with the overtime scope, on the other hand, if temperature is higher than the upper limit (promptly 90 ℃) of this temperature range, then the activity of terminal peptase will be lost fully.Therefore, after described addition scope is added in the soyabean protein aqueous solution above the terminal peptase is complied with, each component can react to each other to each other in the mixed liquor that obtains in order to make, in the temperature range of being mentioned above this mixed liquor must be controlled at, and with the top reaction time range of mentioning, like this because the adding of terminal peptase just can prevent the interior soya bean protein of soyabean protein aqueous solution fully precipitates.Though this reason is understood as yet, generally hypothesis is to take place partly to be decomposed into peptide owing to the soya bean protein in the soyabean protein aqueous solution accounts for 10/10ths to 20 of molecular weight, causes the reactivity forfeiture of soya bean protein and calcium salt.The very important point is soyabean protein aqueous solution fully must be stirred when soya bean protein and ferment react, if do not add stirring during reaction, soya bean protein and ferment formation gel then, want like this to reach the objective of the invention is impossible.

The soya bean egg carries out after the sex change according to method recited above, under strong agitation, add calcium salt, salt by calcium used in the present invention comprises calcium chloride, calcium lactate, calcium gluconate and calcium glycerophosphate, the amount that calcium salt is added to soyabean protein aqueous solution should make that calcium content is 10mM～50mM(millimolar concentration in the soyabean protein aqueous solution), this concentration calcium concentration of making peace greatly in the milk is identical.

Above the described method that the soya bean protein aqueous solution that a kind of modulation is rich in calcium is provided.If the words that need or want; this soya bean protein aqueous solution can add oil, a kind of emulsifying agent and suitable seasonings homogenizes this soyabean protein aqueous solution; this homogenizes, and to handle preventing that soya bean protein in the aqueous solution from precipitation taking place be highly effective, otherwise regular meeting is precipitated in long time stored.

Just can bring to drink or add various flavouring again through the soyabean protein aqueous solution of so handling and be used as beverage, or the adding gel that shifts gears in this soyabean protein aqueous solution makes and becomes the transparent product that freezes form of a kind of soya bean protein.

Experiment 1

Soya bean is immersed in the water, the water yield is 9 times of soya bean amounts, soaked 24 hours, grind together and centrifugation acquisition soya-bean milk with water, the contained soya bean protein of this soya-bean milk is about 3% of soya-bean milk gross weight, then this soya-bean milk is handled with following three kinds of different steps respectively: (A) soya-bean milk is handled without ferment and is directly added calcium salt; (B) in soya-bean milk, add water-soluble pineapple ferment (SIGMA) in advance without the heating pre-treatment, this soya bean protein and pineapple ferment were reacted 1 hour each other in 35 ℃, in reaction and strong agitation in addition, this soyabean protein aqueous solution that contains the pineapple ferment adds calcium chloride more then; (C) soyabean protein aqueous solution was in 95 ℃ of heating pre-treatments 15 minutes, then in advance water-soluble pineapple ferment is added, this mixed liquor was in 35 ℃ of reactions 1 hour and use the impeller type agitator, 86 centimetres of the diameters of stirring vane, speed of rotation 600rpm is stirred, treated soyabean protein aqueous solution adds calcium chloride again, obtains soya-bean milk.The soya-bean milk that is obtained through three kinds of different disposal methods recited above is respectively at the centrifugation of 3000rpm speed.Then with the kjeldahl method measure upper strata liquid residual soya bean protein amount.Record result such as following table 1, calcium chloride is added to soyabean protein aqueous solution (A), (B), (C) is respectively 25mM, is used in (B) and ferment amount (C) is 1% of a total protein.

Table 1

Sample protein matter content (%)

（A） 16.5

（B） 47.7

（C） 76.4

In table 1, list protein and be dissolved in amount in the liquid of upper strata the ratio of whole soya-bean milk liquid internal protein content.

In the table 1 (A) (B) (C) compare each other, demonstration can fully prevent almost that through the ferment processor soya-bean milk protein that the adding owing to calcium chloride causes from precipitating, if the two compares (B) and (C), the demonstration soya-bean milk is handled with ferment after the heating pre-treatment again, for preventing that because of adding calcium chloride causes soya-bean milk internal protein precipitation be highly effective.

As mentioned above, can prevent from effectively because of adding calcium chloride the soya bean protein in the soya bean protein aqueous solution to be precipitated by the inventive method, the result is that therefore few unfavorable situation of nutrition just disappears because of calcium content in the soya-bean milk than milk.Therefore, the present invention can provide almost the soya bean protein aqueous solution identical with nutritional value of milk.

The present invention will be illustrated by following embodiment, but not be subject to the application of other any aspects of this same area.

Embodiment 1

30 gram soyabean protein powder are added in 1 premium on currency, stirred to make and be dispersed in the water, got soyabean protein aqueous solution in 2 minutes in 120 ℃ of heating then, this aqueous solution is cooled to 50 ℃, add 0.3 gram proteolytic enzyme (Kaken Seiyakn company product) then, be dissolved in 10 ml waters earlier.This mixed liquor was kept 2 minutes in 150 kilograms/square centimeter pressure by homogenizer, component in the mixed liquor is reacted each other, then this mixture was heated 30 seconds in 100 ℃, destroy enzyme activity, adding 4.4 gram calcium lactates afterwards again makes and is dissolved in the mixed liquor, the mixed liquor of gained adds 10 gram corn oils and 0.5 gram sugar ester again and carries out homogenizing by above-mentioned homogenizer in 150 kilograms/square centimeter pressure like this, so can obtain a kind of soya-bean milk that is rich in calcium.

Embodiment 2

200 gram soya beans were washed in water and steamed 10 minutes in 100 ℃, the soya bean through steaming is added to 1.2 liters 85 ℃, contain 1 gram calcium carbonate and 1.2 restrains in the hot water of calcium chloride, then this mixture is ground and centrifugation, obtains 1 kilogram of soya bean and starches.This soya-bean milk was in 100 ℃ of heating 30 seconds, be cooled to 95 ℃ then, the 30 ml water solution that add 1 gram pineapple ferment (SIGMA) then, strong agitation 1 minute, soya-bean milk through above-mentioned processing adds 2.2 gram calcium chloride, and it is dissolved in the slurries, and then adds 10 gram maltose and the common salt of 1 gram, it is dissolved in the slurries, so promptly makes a kind of soya bean pulp beverage that is rich in calcium.

Embodiment 3

1 kilogram of soya-bean milk that is rich in calcium that is obtained by embodiment 2 methods transfers to pH11 with NaOH with solution, then this mixed liquor was left standstill 5 hours, and then this soya-bean milk is transferred to pH7 again with hydrochloric acid, under strong agitation, add 30 ml water solution of 3 gram proteolytic enzymes (protease) " Amano A " (Amano drugmaker product) then.This mixed liquor is remained on 35 ℃, 30 minutes, add 2.2 gram calcium chloride again through the soya-bean milk of above-mentioned processing, and it is dissolved in the mixed liquor, so promptly make soymilk.

Embodiment 4

By prepared soya-bean milk and the 1 kilogram of aqueous solution that contains 200 gram sugar and 15 gram LMs that is rich in calcium of embodiment 2 methods, promptly obtain a kind of food that is rich in calcium of gel.

Embodiment 5

Be added in 1 kilogram of aqueous solution that is dissolved with 40 gram animal glue and 200 gram sugar and be maintained at 80 ℃ by 1 kilogram of the prepared soya bean protein beverage of embodiment 1 method, this soya bean protein beverage with mixed liquor is cooled to 5 ℃ after the aqueous solution fully mixes, promptly obtain a kind of transparent freezing of soya bean protein of being rich in salt.

Though describe several specific embodiments of the invention here, but those skilled in the art may have a lot of variations and modification, the selection of these embodiment is just in order to reach the explanation purpose, the present invention is not limited to the embodiment of these selections, and true scope of the present invention is limited to the content of claims.

Claims (7)

1, a kind of processing method that is rich in the soyabean protein aqueous solution of calcium, this method is included under the situation of abundant stirring soyabean protein aqueous solution, with a kind of terminal peptase and a kind of soya bean protein qualitative response, it is characterized in that described soyabean protein aqueous solution had passed through sex change before reaction, and its soyabean protein concentration range is 1-4% (weight), the pH value is adjusted to the 6-8 scope, be that also this reaction is to carry out under temperature 25-90 ℃ condition, 120 to 1 minutes reaction time, then calcium salt is joined in the above-mentioned product, its addition is to make that the concentration range of calcium is 10-50mM in institute's resulting mixture.

2, method as claimed in claim 1 further comprises the step that adds oil and emulsifying agent, and oil and emulsifying agent are to add for product is homogenized after product adds calcium salt.

3, method as claimed in claim 1, this soya bean protein has passed through thermal denaturation.

4, method as claimed in claim 1, this soya bean protein are handled and sex change through alkaline denaturation.

5, method as claimed in claim 1 comprises that further product adds oil and emulsifying agent preparation method's afterwards step.

6, method as claimed in claim 1, wherein said whole peptase are to be selected from vegetables and microbe-derived person.

7, method as claimed in claim 1, wherein said calcium salt is to be selected from calcium chloride, calcium lactate, calcium gluconate and calcium glycerophosphate.