EP0753999A1 - Produit dietetique a base de soja, son procede de production et son utilisation - Google Patents

Produit dietetique a base de soja, son procede de production et son utilisation

Info

Publication number
EP0753999A1
EP0753999A1 EP95915820A EP95915820A EP0753999A1 EP 0753999 A1 EP0753999 A1 EP 0753999A1 EP 95915820 A EP95915820 A EP 95915820A EP 95915820 A EP95915820 A EP 95915820A EP 0753999 A1 EP0753999 A1 EP 0753999A1
Authority
EP
European Patent Office
Prior art keywords
fact
soy
soy based
dietetic
aspergillus
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP95915820A
Other languages
German (de)
English (en)
Inventor
Per Munk Nielsen
Lene Venke Kofod
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novo Nordisk AS
Original Assignee
Novo Nordisk AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Novo Nordisk AS filed Critical Novo Nordisk AS
Publication of EP0753999A1 publication Critical patent/EP0753999A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01011—Pectinesterase (3.1.1.11)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/03—Phosphoric monoester hydrolases (3.1.3)
    • C12Y301/03026—4-Phytase (3.1.3.26), i.e. 6-phytase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01015—Polygalacturonase (3.2.1.15)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01022—Alpha-galactosidase (3.2.1.22)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/0104—Alpha-L-rhamnosidase (3.2.1.40)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01173—Rhamnogalacturonan galacturonohydrolase (3.2.1.173)

Definitions

  • the invention comprises a dietetic soy based product comprising proteins and carbohydrates, a method for production thereof, and a use thereof.
  • Dietetic soy based products comprising proteins and carbohydrates belong to the prior art. Examples are soy milk, soy isolate and soy concentrate. Such dietetic soy based products can be used as nutrients or as part of nutrients both intended for humans and animals. If used as a part of nutrients, e.g. fat and/or vitamins can be added in order to produce a full nutrient.
  • the dietetic soy based product soy milk is a well known dietetic product for human nutrition, which can be produced from many different soy raw materials as starting materials, vide W. Shurtleff & A.
  • soy milk will contain high amounts of phytate, stachyose and raffinose, and the soy milk will contain almost no dietary fibres.
  • a method for improving the taste and compositional quality of soy milk is utilization of soy protein concentrate as starting material in which the soluble oligosaccharide fraction including stachyose and raffinose has been eliminated.
  • phytate will be present in relatively high amounts and the price of the product will be high due to the more expensive starting material and due to the cost price of the dietary fibre fraction that has to be added separately.
  • a soy protein isolate can be used as a starting material.
  • soy protein isolate is a high price raw material.
  • stachyose, raffinose and dietary fibres the following can be noted.
  • the fraction of soluble carbohydrates in soy comprises oligo ⁇ saccharides which are not digestible in the human intestine, i.e. stachyose and raffinose. Fermentation of these oligosaccharides in the intestine leads to flatulence.
  • One way of partly eliminating these oligosaccharides in a dietetic soy based product is the use of more expensive starting materials, such as soy protein concentrate. Also, they can be totally eliminated by use of soy protein isolate as the starting material.
  • Recently an enzymatic method for reduction of these carbohydrates has been described, vide European Patent No. 0479596.
  • ⁇ -galactosidase is used for hydrolysis of stachyose and raffinose.
  • the dietary fibre fraction (the plant cell wall polysaccharide fraction) exhibits a beneficial influence on the intestine.
  • the purpose of the invention is the provision of a dietetic soy based product of the above indicated kind, which contains only negligible amounts of phytate, stachyose and raffinose, which contains soluble dietary fibres in large amounts, which is relatively cheap, and which exhibits good organoleptic properties, a method for production thereof, and a use thereof.
  • the dietetic soy based product according to the invention comprising proteins and carbohydrates is characterized by the fact that the dietetic soy based product exhibits the following composition of fat free dry matter: Proteins (N x 6.25) > 50%
  • the dietetic soy based product according to the invention fulfils the purpose of the invention, as it contains negligible amounts of phytate, stachyose and raffinose, as it contains soluble dietary fibres in large amounts and as it surprisingly is relatively cheap, and exhibits good organoleptic properties.
  • the invention comprises a method for production of the dietetic soy product according to the invention, and the method is characterized by the fact that
  • phytase in an amount sufficient for reduction of the content of phytate to below 50% of the initial content, preferably below 10% of the initial content.
  • alfa-galactosidase in an amount sufficient for reduction of the content of stachyose and raffinose to below 50% of the initial content, preferably below 10% of the initial content.
  • phytase is to be understood as any enzyme, which is able to remove at least one phosphate group from phytate.
  • ⁇ -galactosidase is to be understood as any enzyme which is able to produce galactose monomers from oligomers containing ⁇ -linked galactose.
  • the ⁇ -galactosidase activity determination method is described in the publication AF 204, which on request can be obtained from Novo Nordisk A/S, Novo Alle, DK-2880 Bagsvaerd, Denmark.
  • AF 204 comprises that ⁇ -galactosidase ( ⁇ -D-galactosidase-galactohydrolase, EC 3.2.1.22) hydrolyzesthe colourless p-nitrophenyl- ⁇ -D-galactopyranosidase (p-NPGAL) forming 4-nitrophenol, which is yellow in alkaline solution.
  • ⁇ -galactosidase ⁇ -D-galactosidase-galactohydrolase, EC 3.2.1.22
  • p-NPGAL colourless p-nitrophenyl- ⁇ -D-galactopyranosidase
  • pectic substances are to be understood as polymers comprising ⁇ -linked galacturonic acid in the main chain.
  • step a) it is to be understood that the following materials can be used as soy based raw materials: defatted soy flour, full fat soy flour, soy flakes, and soy concentrate.
  • the soy based raw material which is the starting material in the method according to the invention can be defined as comprising the constituents of the soy bean which are provided without any further processing than dehulling and grinding the whole soy bean.
  • a heat treatment of the dehulled and ground bean does not limit the use of the soy based raw material although a soy based raw material which has only been exposed to a limited heat treatment is preferred.
  • the soy based raw material can also be defatted soy flakes or defatted soy flour as these soy based raw materials are available at very low cost. It could be an advantage also to use defatted soy flakes or defatted soy flour, as the absence of oil facilitates the method according to the invention.
  • soy protein concentrate and soy protein isolate can be used as the soy based raw material in the process according to the invention.
  • Soy protein concentrate contains only very low amounts of soluble sugars and also exhibits a low content of non-degradable carbohydrates.
  • soy protein concentrate is used as the soy based raw material in the method according to the invention dietary fibres will have to be added to the end product
  • soy protein isolate is used as the soy based raw material in the method according to the invention, soluble sugars and soluble components from the fibre fraction will have to be added to the end product.
  • step b) it is to be understood that the enzymes can be added in any order or simultaneously, and that pH and temperature of the suspension should be adjusted in such a manner that the enzymes exhibit a reasonable activity and stability. If the pH should be lowered, and an acid is used for pH adjustment, such acid should be chosen among food grade mineral acids and organic acids or combinations hereof, examples being hydrochloric acid, phosphoric acid, citric acid, lactic acid, glucone-delta-lactone, acetic acid, and malic acid, however, the pH can also be lowered by fermentation with pH lowering microorganisms.
  • plant cell wall solubilizing enzymes comprise enzymes, which can degrade the pectic substances of soy to soluble high molecular weight molecules, which appear as dietary fibres when analyzed by the method described in AOAC 15 (1990) 985.29, whereby the total fibre content is corrected for protein.
  • the plant cell wall solubilizing enzymes should be added in an amount which is able to solubilize a significant part, i.e. above around 10%, of the pectic substances.
  • a supplementary advantage in relation to the method according to the invention is the fact that it is possible to perform the entire enzyme addition step b) at the same pH, i.e. around 6.0, due to the fact that it is possible to select workable types of the three kinds of enzymes, which exhibit a good compromise in regard to activity and stability at a pH value around 6.0.
  • step c) it is to be understood that the heat treatment should not be carried out to such an extent that valuable parts of the formed dietetic soy based product are decomposed.
  • all the enzymes used in the method according to the invention it is to be understood that their origin is immaterial; thus, they may be produced by means of a microorganism, which exhibits a natural ability to produce the enzyme in question, or they may be produced by genetic engineering.
  • a preferred embodiment of the method according to the invention is characterized by the fact that the soy based raw material is defatted soy flakes or defatted soy flour.
  • the oil from the bean can be utilized separately and the method according to the invention will become facilitated.
  • an extraction of the oil and a subsequent processing of the oil in conventional processes will lead to an organoleptically better soy oil which can then be added to the final dietetic soy based product if wanted.
  • a preferred embodiment of the method according to the invention is characterized by the fact that the soy based raw material is a soy material with a nitrogen solubility index above 50%.
  • the nitrogen solubility index (NSI) is defined in A.O.C.S. Method Ba 11-65, revised 1969.
  • NSSI nitrogen solubility index
  • a preferred embodiment of the method according to the invention is characterized by the fact that the phytase is producible by means of a microorganism belonging to the genus Aspergillus, preferably to the species Aspergillus niger. In this manner a phytase preparation with a high phytase activity can be used, and furthermore, an Aspergillus niger phytase preparation is available on the market.
  • a preferred embodiment of the method according to the invention is characterized by the fact that the alfa-galactosidase is producible by means of a microorganism belonging to the genera Aspergillus, Trichoderma, or Penicillium, preferably to the species Aspergillus niger, reference being made to WO 94/23022.
  • a microorganism belonging to the genera Aspergillus, Trichoderma, or Penicillium preferably to the species Aspergillus niger, reference being made to WO 94/23022.
  • an ⁇ -galactosidase preparation with a high ⁇ -galactosidase activity can be used, and furthermore corresponding ⁇ -galactosidase preparations are available on the market.
  • a preferred embodiment of the method according to the invention is characterized by the fact that the plant cell wall solubilizing enzymes comprise a polygalacturonase, which is producible by means of a microorganism belonging to the genus Aspergillus, preferably to the species Aspergillus aculeatus, reference being made to WO 94/14952.
  • a polygalacturonase with a high polygalacturonase activity can be used.
  • a preferred embodiment of the method according to the invention is characterized by the fact that the plant cell wall solubilizing enzymes comprise a pectin methyl esterase, which is producible by means of a microorganism belonging to the genus Aspergillus, preferably to the species Aspergillus aculeatus, reference being made to WO 94/25575.
  • this enzyme is used together with polygalacturonase an increase in solubilization of pectic substances/fibres is obtained.
  • a preferred embodiment of the method according to the invention is characterized by the fact that the plant cell wall solubilizing enzymes comprise a rhamnogalacturonase, which is producible by means of a microorganism belonging to the genus Aspergillus, preferably to the species Aspergillus aculeatus, reference being made to WO 92/19728 and WO 94/20612.
  • a rhamnogalacturonase with a high rhamnogalacturonase activity can be used.
  • a preferred embodiment of the method according to the invention is characterized by the fact that the plant cell wall solubilizing enzymes comprise a rhamnogalacturonan acetyl esterase, which is producible by means of a microorganism belonging to the genus Aspergillus, preferably to the species Aspergillus aculeatus, reference being made to WO 93/20190.
  • this enzyme is used together with rhamnogalacturonase an increase in solubilization of pectic substances/fibres is obtained.
  • a preferred embodiment of the method according to the invention is characterized by the fact that the effluent from step b) is separated in a soluble and an insoluble fraction, that the insoluble fraction is discarded, and that the soluble fraction is further processed as indicated in step c).
  • the final dietetic soy based product is soluble, thus making it easier to use the product as a constituent in a nutrient.
  • the organoleptic properties are improved, due to the fact that the insoluble fraction is eliminated.
  • a preferred embodiment of the method according to the invention is characterized by the fact that the pH of the effluent from step b) is adjusted to 7 - 9, preferably to 7.5 - 8.5, that the pH adjusted effluent is subsequently separated in a soluble and an insoluble fraction, that the insoluble fraction is discarded and that the soluble fraction is further processed as indicated in step c).
  • the protein solubility of the final product is increased, and consequently the yield is increased.
  • a preferred embodiment of the method according to the invention is characterized by the fact that the heat treatment in step c) is carried out as a UHT treatment and a cooling in a flash process.
  • the UHT treatment comprising a direct heating by mixing with steam under pressure secures an instant heating.
  • Instant heating and instant cooling allows a more well-defined heat treatment and makes it easier to keep proteins and other components soluble.
  • the holding time should be long enough to secure inactivation of the enzymes. Temperatures in the range of 120°C to 145°C and holding times from 3 to 30 seconds are preferred. However, it is to be understood that also indirectly heat treatment even at low temperatures down to 70°C and a corresponding longer holding time can be used, although the solubility and taste quality of the dietetic soy based product will decrease.
  • a preferred embodiment of the method according to the invention is characterized by the fact that the effluent from step c) is concentrated by nanofiltration by means of a salt permeable membrane, and that the permeate is discarded.
  • the final dietetic soy product is the retentate.
  • This embodiment allows production of the dietetic soy based product according to the invention as a concentrate, which simply and cheaply can be converted to a powder by spray drying, which powder in its turn can easily be stored and distributed.
  • the concentration can also be performed by reverse osmosis or evaporation.
  • the invention comprises a use of the dietetic soy based product according to the invention, as a nutrient or part of a nutrient, intended for humans and/or animals.
  • the mixture was divided into 2 lots:
  • the content of stachyose and raffinose was determined by an HPLC method which included separation of the oligosaccharides on a Dionex CarboPac PA column and Pulsed Amperometric Detection as described by the Dionex Corporation (Sunnyval, CA) in: Analysis of Carbohydrates by Anion Exchange Chromatography with Pulsed Amperometric Detection (Dionex Technical Note TN20).
  • the taste of the sample from lot 1 was described as more bland with less pronounced soy flavor and with a sweeter taste compared to the sample from lot 2.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)

Abstract

Produit diététique à base de soja dont la composition en matières sèches exemptes de graisses est la suivante: protéines (N x 6,25) > 50 %, fibres alimentaires solubles > 5 %, phytate < 0,3 %, stachyose < 0,4 %, raffinose < 0,4 %, ce produit diététique à base de soja ne renferme que des quantités négligeables de phytate, de stachyose et de raffinose, par contre, il renferme d'importantes quantités de fibres solubles. Il est relativement peu coûteux et présente de bonnes qualités organoleptiques.
EP95915820A 1994-04-06 1995-04-06 Produit dietetique a base de soja, son procede de production et son utilisation Withdrawn EP0753999A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DK393/94 1994-04-06
DK39394 1994-04-06
PCT/DK1995/000148 WO1995027406A1 (fr) 1994-04-06 1995-04-06 Produit dietetique a base de soja, son procede de production et son utilisation

Publications (1)

Publication Number Publication Date
EP0753999A1 true EP0753999A1 (fr) 1997-01-22

Family

ID=8093005

Family Applications (1)

Application Number Title Priority Date Filing Date
EP95915820A Withdrawn EP0753999A1 (fr) 1994-04-06 1995-04-06 Produit dietetique a base de soja, son procede de production et son utilisation

Country Status (4)

Country Link
EP (1) EP0753999A1 (fr)
JP (1) JPH09512164A (fr)
AU (1) AU681280B2 (fr)
WO (1) WO1995027406A1 (fr)

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DE69714734T2 (de) * 1996-04-09 2003-04-24 Du Pont Isoflavon angereichertes sojaeiweissprodukt und verfahren zur herstellung
GB2340727B (en) * 1998-08-19 2002-05-22 Univ Saskatchewan Process for converting phytate into inorganic phosphate
US6284502B1 (en) 1998-08-21 2001-09-04 University Of Saskatchewan Process for converting phytate into inorganic phosphate
JP2000300185A (ja) * 1999-04-16 2000-10-31 Fuji Oil Co Ltd 大豆蛋白の製造方法
CA2343545A1 (fr) * 2000-04-10 2001-10-10 Kraft Foods, Inc. Proteines de soya peu couteuses comme ingredient alimentaire
US6797309B2 (en) 2000-08-18 2004-09-28 Solae, Llc Soy protein product and process for its manufacture
WO2002039831A1 (fr) * 2000-11-15 2002-05-23 Chemical Consultants (Pty) Ltd Procede de production d'une poudre proteinee a partir de legumineuses
CA2363451C (fr) 2001-11-20 2005-05-10 Mcn Bioproducts Inc. Transformation de graines oleagineuses
BR0308313A (pt) * 2002-03-13 2005-04-05 Solae Llc Concentrado de proteìna de soja com baixo teor de oligossacarìdeos não digestìveis e processo para sua produção
US20070014910A1 (en) * 2005-07-18 2007-01-18 Altemueller Andreas G Acidic, protein-containing drinks with improved sensory and functional characteristics
US8563071B2 (en) 2008-10-21 2013-10-22 Burcon Nutrascience (Mb) Corp. Production of soluble protein solutions from soy (“S701” CIP)
US20110236556A1 (en) 2008-10-21 2011-09-29 Martin Schweizer Production of soluble protein solutions from soy ("s701")
BRPI1008803A2 (pt) * 2009-03-20 2015-08-25 Novozymes As Método para fabricar uma bebida não alcoólica
US9155323B2 (en) * 2009-05-15 2015-10-13 Siebte Pmi Verwaltungs Gmbh Aqueous process for preparing protein isolate and hydrolyzed protein from an oilseed
JP6243848B2 (ja) 2011-12-02 2017-12-06 プレーリー アクア テクＰｒａｉｒｉｅ Ａｑｕａ Ｔｅｃｈ 高品質濃縮タンパク質のための微生物ベース・プロセス
JP5682697B1 (ja) * 2013-12-24 2015-03-11 不二製油株式会社 植物性分離蛋白およびその製造法
EP3193627B2 (fr) 2014-09-18 2023-02-22 DSM IP Assets B.V. Procédé de production d'un mélange de protéines de graines oléagineuses
CN111357826B (zh) * 2018-12-25 2022-11-22 丰益(上海)生物技术研发中心有限公司 传统口感豆制品专用粉及其制品
FR3127370A1 (fr) 2021-09-24 2023-03-31 Roquette Freres Methode de reduction de l’amertume d’une proteine de legumineuse

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CN1048310A (zh) * 1989-01-25 1991-01-09 阿尔科有限公司 不含或含少量肌醇六磷酸盐的大豆蛋白质提取物和浓缩物的新型制备方法
US5100679A (en) * 1990-10-03 1992-03-31 Cargill B.V. Method of making a modified proteinaceous product and composition thereof

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Also Published As

Publication number Publication date
JPH09512164A (ja) 1997-12-09
WO1995027406A1 (fr) 1995-10-19
AU681280B2 (en) 1997-08-21
AU2255295A (en) 1995-10-30

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