CN85105648A - The processing method of soyabean protein aqueous solution - Google Patents

Abstract

A kind of processing method of soyabean protein aqueous solution is provided, this aqueous solution become be rich in calcium fermented bean drink beverage, the method comprises several steps, at first terminal peptase (endpeptidase) is added to soyabean protein aqueous solution through heat or alkali treatment sex change, make under strong agitation that composition reacts each other in the mixed liquor, in this product, add calcium salt again and arbitrarily gauging and emulsifying agent homogenize mixed liquor.

Description

The processing method of soyabean protein aqueous solution

This invention is the relevant calcium soyabean protein aqueous solution processing method that is rich in, especially one prevent to make the interior soyabean protein of soyabean protein aqueous solution that is rich in calcium produce the method for precipitation, thereby can make the solution that to possess a 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 brought and be used as a kind of beverage skill target of attracting attention for this reason, yet general soyabean protein aqueous solution institute calcic will lack compared with calcium content in the milk, because calcium content is not that this just has adverse influence to soyabean protein aqueous solution with regard to nutritional point.

In order to supply the deficiency of calcium content in the fermented bean drink, when the fermented bean drink adding is equivalent to the calcium salt of milk calcium content capacity, often cause the protein of fermented bean drink interior 8% can produce precipitation.

This inventor is in order to solve top problem, and engaging in this research, the inventor finds to handle soyabean protein aqueous solution to this in advance and so just can prevent from soya bean protein to be produced precipitate because of calcium salt adds if make soyabean protein sex change in the soyabean protein aqueous solution add the terminal peptase then through heat treatment or alkali treatment earlier soyabean protein aqueous solution.

This invention is based on the above-mentioned discovery of mentioning and develops out, the inventor provides the processing method of a soyabean protein aqueous solution, comprise that mainly several steps add the terminal peptase in the soyabean protein aqueous solution of heat or alkali treatment, this mixed liquor was reacted under 25-90 ℃ temperature 120 minutes-1 minute and add strong stirring, product resultant after top reaction adds calcium salt, if wish or in case of necessity, after adding calcium salt, if seek out a homogeneous solution, add an oil and an emulsifying agent again and can obtain a homogeneous solution with the proper method processing.

According to invention now, at first, soyabean protein aqueous solution is made its sex change through heat or alkali treatment earlier, anyone all can make the preparation of this soyabean protein aqueous solution from following three typical methods: (1) will be crossed or the soya bean do not soaked grinds then through a step with centrifugal separation with water logging, soya-bean cake is separated with fermented bean drink, (2) add entry after soya bean is very pulverized and make the generation one soya bean aqueous solution, (3) add entry with the soyabean protein powder after soya-bean cake separates can obtain a soyabean protein aqueous solution.Like this soyabean protein aqueous solution that is obtained wherein protein account for total solution weight 1-4%.

In this inventive method, before soyabean protein aqueous solution adds the terminal peptase, must be with the step of this solution through a pre-treatment, even 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, make soya bean protein can mat the ferment effect of whole peptase be easy to just be decomposed, especially, when using thermal denaturation to handle, this hot pre-treatment soyabean protein aqueous solution needs to heat 1 hour～5 seconds in 85-140 ℃ of temperature range, best temperature is 90 ℃, time range is 2 minutes～1 hour or 140 ℃ heating 10 seconds～2 minutes, the practice of above-mentioned soyabean protein aqueous solution is if change into earlier the soya bean boiling, steamed soya bean in this then and add entry, and made a soyabean protein aqueous solution according to top said method, the prepared thus soyabean protein aqueous solution of Fa Ming viewpoint may need reusable heat to handle according to this.When soyabean protein aqueous solution is when making 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 the pH10, preferably pH10～11.

The soyabean protein sex change aqueous solution through heat 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 pH6-8, the terminal peptase that can be used to be added to soyabean protein aqueous solution comprises vegetables source pineapple ferment or ficin substitutes and microbe-derived person can be radiated bacterium and replaced the griceus as Streptomyces, fungi such as Aspergillus Oryzae and Bacillus subutilis.The dosage 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, for being divided, compositions in this mixed liquor can react fully to each other, and preferably stirring that can mixed liquor is strong, and the temperature of mixed liquor is controlled between 25-90 ℃ reacted 120 minutes～1 minute; If temperature be lower than time that the lower limit (promptly 25 ℃) of this temperature range then reacts will be on the overtime scope limit (promptly 120 minutes), if temperature is higher than and limits (promptly 90 ℃) on this temperature range on the other hand, then the activity of terminal peptase will be lost fully.Therefore, when the terminal peptase according to above-mentioned adding after weight range is added in the soyabean protein aqueous solution of being carried, for the composition branch in the mixed liquor that is obtained can be reacted to each other to each other, in the temperature range of being mentioned above this mixed liquor must be controlled at, and the top reaction time range of being mentioned, because just can preventing the interior soya bean protein of soyabean protein aqueous solution fully, the adding of terminal peptase produces precipitation like this.Though this reason is understood as yet, general hypothesis is partly to resolve into peptide because the interior soya bean protein of soyabean protein aqueous solution accounts for 10/10ths to 20 generations of molecular weight, causes the reactivity forfeiture of soya bean protein and calcium salt.The very important point is soyabean protein aqueous solution must be stirred fully when soya bean protein and ferment react, if during reaction, do not add stirring, then soya bean protein and ferment form a gel, and the purpose that this reaction wants to reach the present invention is impossible.

Soya bean protein produces after the sex change according to the top method of being carried, under strong agitation, add calcium salt, comprise calcium chloride according to calcium salt used herein, calcium lactate, calcium gluconate and calcium glycerophosphate, the amount that calcium salt is added to soyabean protein aqueous solution makes that calcium content is a not ear concentration of 10mM～50mM(milli in the soyabean protein aqueous solution), this concentration is almost identical with calcium concentration in the milk.

The method that provides a modulation to be rich in the soya bean protein aqueous solution of calcium is provided in top institute.If the words that need or want; this soya bean protein aqueous solution can add oil; one emulsifying agent and a suitable seasonings homogenize this soyabean protein aqueous solution; this homogenizes, and to handle preventing that soya bean protein in the aqueous solution from producing precipitation be highly effective, otherwise produce precipitation in a long time stored regular meeting.

Treated soyabean protein aqueous solution like this just can be brought to drink or add various flavouring again and just can be used as beverage, or shifts gears in this soyabean protein aqueous solution and to add gel and make and become the transparent product that freezes form of a 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 with water and in addition centrifugation obtain a fermented bean drink, contained soya bean protein is about 3% of fermented bean drink gross weight in this fermented bean drink, then with this fermented bean drink respectively with following three kinds of different disposal steps: (A) fermented bean drink is handled directly adding calcium salt without ferment; (B) in fermented bean drink, add an earlier water-soluble pineapple ferment (SIGMA) without the heating pre-treatment, this soya bean protein and pineapple ferment were reacted 1 hour each other in 35 ℃, in when 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 hot pre-treatments 15 minutes, then in advance water-soluble pineapple ferment is added, this mixed liquor reacts 1 hour also with an impeller type agitator in 35 ℃, 86 centimeters speed of rotation 600rpm of the diameter of stirring vane are stirred, and treated soyabean protein aqueous solution adds calcium chloride again and obtains a fermented bean drink.Through fermented bean drink that top three kinds of different disposal methods being carried are obtained respectively at 3000rpm speed under centrifugation.Measure the residual soya bean protein amount of upper strata liquid institute with the kjeldahi method then.Measured result such as following table 1, calcium chloride are added to soyabean protein aqueous solution (A), and (B), (C) each is respectively 25mM, and the plain amount of (B) and alcohol (C) that is used in is 1% of total protein.

Table 1

Sample protein matter content (%)

（A） 16.5

（B） 47.7

（C） 76.4

At table 1 li protein content is to be dissolved in amount in the liquid of upper strata with protein to the ratio of whole fermented bean drink liquid internal protein content.

Table 1 li (A) (B) (C) compares each other, demonstration handled through ferment that the person almost can prevent fully because the adding of calcium chloride, and cause the fermented bean drink protein precipitation to produce, if (B) and (C) the two shows that relatively fermented bean drink handles for the adding that prevents because of calcium chloride with ferment again after the heating pre-treatment, is highly effective and cause fermented bean drink internal protein precipitation to produce.

As mentioned above, inventive method can prevent effectively that adding because of calcium chloride from making soya bean protein in the soyabean protein aqueous solution produce precipitation result is that therefore few unfavorable situation of nutrition just disappears because of calcium content in the fermented bean drink than milk according to this.Therefore, this invention provides almost identical with a nutritional value of milk soyabean protein aqueous solution.

The present invention is illustrated several embodiment below the mat, but is not subject to the application of other any aspects of this same area.

Embodiment 1

The soyabean protein powder of 30 grams add in 1 liter the water, stirred to make and be dispersed in the water, got a soyabean protein aqueous solution in 2 minutes in 120 ℃ of heating then, this aqueous solution is cooled to 50 ℃, adds one 0.3 proteolytic enzymes (Kaken Seiyakn company product) then and be dissolved in 10 ml waters earlier.This mixed liquor was kept under 150 kilograms/square centimeter pressure 2 minutes by homogenizer, make the composition in the mixed liquor divide reaction each other, the calcium lactate that then this mixture is added again 4.4 grams after 100 ℃ of heating destroyed enzyme activity in 30 seconds makes solution in mixed liquor, like this mixed liquor of gained add again the corn oils of 10 grams and 0.5 gram sugar ester and by the top homogenizer of mentioning under 150 kilograms/square centimeter pressure homogenizing it, so can obtain a fermented bean drink that is rich in calcium.

Embodiment 2

The soya beans of 200 grams were washed in water and steamed 10 minutes in 100 ℃, and the soya bean through steaming is added to 1.2 liters 85 ℃, contains 1 gram calcium carbonate and 1.2 and restrains in the hot water of calcium hydrides, then this mixture were ground and the soya bean juice of 1 kilogram of centrifugation acquisition.This fermented bean drink was in 100 ℃ of heating 30 seconds, be cooled to 95 ℃ then, pineapple ferment (SIGMA) the 30 ml water solution that add 1 gram then, strong agitation 1 minute, fermented bean drink through top processing adds 2.2 gram calcium hydrides, and it is dissolved in the juice, and then adds 10 gram maltose and the common salt of 1 gram and it is dissolved in so promptly make a soya bean juice beverage that is rich in calcium in the juice.

Embodiment 3

1 kilogram of calcium that method obtained according to embodiment 2 is rich in fermented bean drink and with sodium hydride solution is transferred to pH11, then this mixed liquor was left standstill 5 hours, and then this fermented bean drink is transferred to pH7 again with hydrochloric acid, add 30 ml water solution of 3 gram proteolytic enzymes (protease) " Amano A " (Amano drugmaker product) then down in strong stirring.This mixed liquor is remained on 35 ℃, 30 minutes, add 2.2 gram calcium chloride again through the fermented bean drink of top processing, and it is dissolved in the mixed liquor, so promptly make the fermented bean drink beverage.

Embodiment 4

Be rich in calcium fermented bean drink and 1 kilogram obtained according to the method for embodiment 2 contain the aqueous solution that 200 gram sugar and 15 restrain LMs, promptly obtain a gel and are rich in calcium food.

Embodiment 5

Be added in 1 kilogram of aqueous solution that is dissolved with 40 gram animal glue and 200 gram sugar and after being maintained at 80 ℃ of these soya bean protein beverages and the aqueous solution fully mixing according to 1 kilogram of the obtained soya bean protein beverage of the method for embodiment 1 this mixed liquor is cooled to 5 ℃, promptly obtain transparent the freezing of soya bean protein of being rich in salt.

Though describe the specific embodiments of several these inventions here, but those practicians oneself may will have a lot of variations and modification in this skill, as long as the selection of these embodiment is in order to reach the explanation purpose, the present invention is not limited in the embodiment of these selections, and real scope definition of the present invention is in request patent part additional things.

Claims (8)

1, in order to handle the method for sex change soyabean protein aqueous solution, it is characterized in that comprising following step:

(a) the terminal peptase is added to said sex change soyabean protein aqueous solution and makes-mixed liquor,

(b) for the composition that makes top said mixed liquor divides the temperature maintenance react each other mixed liquor in 25-95 ℃ of scope, reaction time range 120 minutes～1 minute.

(c) calcium salt is added on the top said product.

2,, can further comprise the step that adds oil and emulsifying agent, just oil and emulsifying agent are to add this two composition for product is homogenized after product adds calcium salt as the said method of claim 1.

3, passed through thermal denaturation as said soya bean protein in the claim 1.

4, handle sex change through alkaline denaturation as said soya bean protein in the claim 1.

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

6, as the method in the claim 1, wherein said terminal peptase is to be selected from vegetables and microbe-derived person.

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

8, be added in the soyabean protein aqueous solution of sex change as said calcium salt in the claim 7, its addition makes the interior calcium concentration of the aqueous solution reach 10-50mM.