JP2000102352A - Production of powdery soybean protein - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a powdery soybean protein readily dispersible in water even under weak agitation/mixing and quickly defoamable as well, having sufficiently high gel-forming ability necessary for foods, and suitable for pickling liquids. SOLUTION: This powdery soybean protein is obtained by the following procedure: a soybean protein-contg. aqueous solution is evaporated into powder, and 100 pts.wt. of the resultant soybean protein powder is formulated with >=0.3 pt.wt. but <5 pts.wt. of fat-and-oil 5-50 deg.C in melting point and an emulsifier at <0.1 wt. time the fat-and-oil.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a soybean protein powder which has practically sufficient gel-forming properties and is excellent in water dispersibility and defoaming property, and more particularly, a soybean protein material suitable for pickle liquid. Is provided.

[0002]

2. Description of the Related Art In the production and processing of foods using isolated soybean proteins, powdered soybean proteins are often handled after being dissolved and dispersed in water. In this case, particularly, the higher the ratio of the soluble protein content (NSI: can be expressed by the nitrogen water solubility index), the more likely it is to produce lumps (or mamako), and considerable time is required for complete dispersion and dissolution. I do.

On the other hand, as means for solving such a problem, a method in which a surfactant such as lecithin is added and then spray-dried as disclosed in JP-A-51-35449 is disclosed.
Although a method of spraying a surfactant or the like onto the powder surface has been devised as in No. 26036, there remains a problem in foam defoaming. Further, a method of reducing the NSI of the isolated soybean protein to soften the lumps, or a method of adding a considerable amount of fats and oils, an emulsifier, and the like as disclosed in Japanese Patent Application Laid-Open No. 7-203862 have been considered and used. However, these methods impair the gel forming ability, which is an important function of isolated soy protein,
At present, it is not possible to maintain a sufficient gel-forming ability due to a decrease in protein content, and it is not satisfactory in the market.

[0004] Under such circumstances, the present inventors disclosed in Japanese Patent Application Laid-Open No. Hei 8-154593 that water-dispersibility and defoaming were achieved by hydrolyzing soybean protein by protease, emulsifying fats and oils, dispersing the emulsifier and then powdering. A method for producing soybean protein material with excellent properties was presented. However, the amount of fat added is 5% or more.
Since it is as high as 0%, the protein content is relatively reduced, so that the water retention capacity is reduced and the function is not sufficiently exhibited. Further, in Japanese Patent Application Laid-Open No. 9-220057,
A method for producing a soybean protein material having excellent water dispersibility and high gel formation by using a combination of a water-wetting additive and a water-repellent additive has been proposed, but unfortunately the foam disappearance is poor. on the other hand,
The pickle solution is a solution for soaking meat when producing ham. Conventionally, it was about salt, phosphate and seasoning, but it absorbs less water and takes time, so the method of injection (injection) is used. However, after heating, water separation and fat removal occur, and the ham becomes too soft.
Added a water retention agent. Soy protein is usually 1-6%
Dissolution using a machine such as a powder blender, a milder, or a high-pressure homogen is used from simple methods such as propeller stirring in addition to cold water. In the case of an isolated soybean protein having a high gel-forming property and a high NSI upon dissolution,
Mamako (dama) with only a wet core on the surface and a dry core remains inside it does not dissolve well, and if it is dissolved with a strong shear, foaming will be severe. Also,
There has been a problem in that foaming becomes increasingly severe because egg white is often used in combination.

[0005]

Under the circumstances described above, in the present invention, even if the mixture is weakly stirred or mixed, it can be easily dispersed in water and the bubbles can be easily eliminated, and a sufficient gel formation required for food can be obtained. An object of the present invention is to provide a powdery soybean protein having an ability. Another object of the present invention is to solve the problem of the pickle liquid.

[0006]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, by adding fats and oils after the drying step of soybean protein, a sufficient amount of foam disappearance can be obtained even with a small amount of addition. And dispersibility can be imparted, and the present invention has been completed.

That is, in the present invention, a soybean protein-containing aqueous solution is pulverized, and fats and oils are added in an amount of 0.3 parts by weight to 100 parts by weight of soybean protein powder.
A method for producing a powdery soybean protein, characterized in that an emulsifier is added in an amount of at least 5 parts by weight and less than 5 parts by weight and less than 1/10 of an oil or fat. The added fat preferably has a melting point of 5 ° C to 50 ° C. The powdery soybean protein is preferably used for pickle liquid such as for meat.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The soybean protein-containing solution used in the present invention is preferably a solution obtained by extracting a soybean material such as soybean or defatted soybean with water, separating it by acid precipitation and neutralizing it. Can be done. In the water extraction, an aqueous medium is added to the soybean material, and the mixture is stirred to form a slurry, and the insoluble fraction (okara) is separated and removed by a method such as centrifugation or filtration to obtain soymilk.
In order to obtain a fraction that precipitates under acidic conditions, the soymilk is added to an acid (hydrochloric acid,
A mineral acid such as sulfuric acid or a combination with other organic acids) is added, and a proteinaceous precipitate fraction (card) is collected. Neutralization is achieved by adding an alkali to the curd. After the neutralization, it is usually heat-sterilized, dried by a method such as spray-drying and powdered to produce a powdery isolated soybean protein. Before spray drying, it can be hydrolyzed using an enzyme or the like.

The present invention is characterized in that a small amount of fats and oils and, if necessary, a very small amount of an emulsifier are added after the pulverization step in the process of producing the powdery soybean protein as described above.

The fats and oils to be used in the present invention may be selected from vegetable oils such as palm oil, coconut oil, soybean oil, cottonseed oil, corn oil, safflower oil, rice bran oil, beef tallow, lard, fish oil, etc. Animal fats and oils such as tallow, oils and fats of microorganisms such as yeast, fractionation, hardening, and transesterification fats and oils thereof can be used.

[0011] The amount of the fat or oil to be added is at least 0.3 part by weight and less than 5.0% by weight (hereinafter% is% by weight), more preferably from 0.5% to 3.0%, based on the amount of dried soybean protein. % Is appropriate. When the amount is less than the above range, the dispersibility and foam disappearance of the obtained powdery soybean protein are low, and when the amount is too large, the gel-forming property of the obtained powdery soybean protein is relatively reduced, so that it is not suitable. As will be described later, the emulsifier does not necessarily need to be used in combination with the fat or oil. However, the dispersibility of the fat or oil can be increased by using an extremely small amount (a quantity of 1/10 or less of the fat or oil is sufficient).

In a mode of adding the fat or oil, for example, using a fluidized bed dryer or the like (for example, a flow coater or the like), the fat or fat or a liquid in which the fat or oil is dispersed is sprayed while the powdery protein is fluidized in the fluidized bed. It is also possible to add a fat or oil that has been attached or powdered by powder mixing, and the apparatus to be used is not particularly limited.

Further, the above-mentioned emulsifier can be further improved by adding a defoaming emulsifier or the like. In this case, it may be added simultaneously with the fat or oil, or may be added before the drying step of the soybean protein. However, the amount of addition does not exceed the range of 1/10 of the fat or oil.

Alternatively, in the case where powder particles adhere to each other due to the addition of fats and oils and the flowability of the powder is reduced, which causes a problem in work, the flowability of the powder is improved by using sugar and the like in combination. Can be done.

The powdery soybean protein obtained as described above can be easily dispersed in cold water with weak stirring and mixing power even if the NSI is relatively high, such as 80 or more, and no foam is formed. It has sufficient gel-forming properties without being damaged. Therefore, such a powdery soybean protein is suitably used utilizing these characteristics. For example, for pickle liquid is one of the most suitable modes of use.

[0016]

The embodiments of the present invention will be described below with reference to examples. Example 1 10 kg of defatted soybean flakes were dispersed in 100 kg of tap water, and stirred with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.).
After extracting the protein component at 0 ° C. for 30 minutes, the soymilk obtained by removing the insoluble matter (hereinafter referred to as “okara”) using a centrifugal separator has a pH value.
Hydrochloric acid was added until the pH reached 4.5, and the acid precipitated fraction was collected by a centrifuge. This acid precipitate fraction (4 kg of solid content) was dispersed in 40 kg of tap water, further neutralized to pH 7.0 by adding sodium hydroxide, sterilized by heating at 140 ° C. for 60 seconds, and dried using a spray dryer. 3.9 kg of powder was obtained.

Using a homomixer, 400 g of hot water at 70 ° C. was stirred and mixed with 4 g of lecithin (“SLP White” manufactured by True Lecithin Industry), and 78 g of rapeseed hardened oil (manufactured by Fuji Oil) having a melting point of 17 ° C. was added. A dispersion was prepared. This dispersion was adhered to the above-mentioned dry powder using a flow coater (manufactured by Okawara Seisakusho), and 3.6 kg of a separated soybean protein product was obtained.
I got

The isolated soybean protein obtained has an NSI of 93
It was excellent in gel-forming property, dispersibility and bubble disappearance.

Incidentally, NSI was prepared by adding a 10-fold amount of water to isolated soybean protein by a conventional method, stirring with a propeller, and filtering paper (No.
5) Nitrogen in the permeate was measured by the Kjeldahl method, and divided by the total nitrogen amount of the separated soybean protein by the same method and expressed as a percentage.

Next, 3 kg of the obtained isolated soybean protein, 3 kg of dried egg white, 1 kg of sodium caseinate, 2 kg of salt,
3 kg of sugar, 2 kg of seasonings and tap water (water temperature 5 ° C) 5
0 liter was stirred and mixed to prepare 64 kg of pickle solution for loin ham by an ordinary method.

The results of evaluation of this pickle liquid by five panelists are as follows. Dispersion state: good, almost no lumps during dispersion. (All 5 persons) Foaming state: Almost no foam. (All five persons) Physical properties of pickle liquid for ham: good (all five persons).

The results of the sensory evaluation (three-level evaluation of excellent, good and acceptable) of the loin ham produced using this pickle solution were all excellent. Examples 2, 3, 4, 5, 6 and Comparative Example 1 Similar to Example 1, fats and oils were added to the separated soybean protein powder.
However, instead of rapeseed oil having a melting point of 17 ° C, a melting point of 35
C. oilseed rapeseed oil (Example 2), fractionated palm oil having a melting point of about 10 ° C. (Example 3), refined palm oil having a melting point of about 22 ° C. (Example 4), and hardened palm oil having a melting point of about 45 ° C. (Example) 5),
Palm hard oil having a melting point of about 54 ° C. (Comparative Example 1) and a melting point of about 3
8 ° C. purified lard (Example 6) was used.

The state of each powder dispersed and dissolved in water of 10 ° C., which is a general water temperature at the time of preparing the pickle liquid, with stirring with a propeller was compared by sensory evaluation. As a result, the evaluation shown in the following table was obtained. (Table 1) ---------------------------------------------- ----------------------- Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 --------- -------------------------------------------------- ---------- Dispersion state ◎ ◎ ◎ ○ ◎ △ Bubble disappearing ○ ◎ ◎ △ ○ × ----------------------- ----------------------------------------------

The results of dispersion and dissolution in water at room temperature (about 25 ° C.) in the same manner as described above are shown in the following table. (Table 2) ---------------------------------------------- ----------------------- Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 --------- -------------------------------------------------- ---------- Dispersion state ◎ ◎ ◎ ◎ ◎ △ Bubble disappearance ◎ ◎ ◎ ○ ◎ × ----------------------- ----------------------------------------------

Examples 7, 8, 9, 10 and Comparative Examples 2 and 3 Oil content 0.3% (Example 7), oil content 0.5% (Example 8), oil content 3% (Example 9), oil content 5% (Example 1
0), 8% oil content (Comparative Example 2), and 3% oil addition (Comparative Example 3): In the same manner as in Example 1, 2 g of protin (produced by Daiwa Kasei Co., Ltd.) was added before sterilization and spray drying. The mixture was stirred at 40 ° C. for 1 hour, and then sterilized by heating at 140 ° C. for 15 seconds to obtain a separated soybean protein powder in the same manner as in Example 1. Fats and oils were added to this powder in the same manner as in Example 1. However, the addition amount of rapeseed hardened oil having a melting point of 17 ° C. was 0.3% (Example 7), 0.5% (Example 8), and 3.0%.
% (Example 9), 5.0% (Example 10) and 9.0% (Comparative Example 2). Further, after sterilization, rapeseed hardened oil having a melting point of about 17 ° C. was added to the protein solution before spray drying at a concentration of about 3.0% based on the solid content, sufficiently stirred and dispersed, and then spray dried (Comparative Example 3).

The state of dispersing and dissolving each powder in water of 10 ° C., which is a general water temperature at the time of preparing the pickle liquid, by stirring with a propeller was compared by sensory evaluation. As a result, the evaluation shown in the following table was obtained. (Table 3) ---------------------------------------------- ----------------------- Example 7 Example 8 Example 9 Example 10 Comparative Example 2 Comparative Example 3 --------- -------------------------------------------------- ---------- Dispersion state ○ ◎ ◎ ◎ ◎ △ Bubble disappearing △ ○ ◎ ◎ ◎ × Gel-forming ◎ ◎ ◎ △ × ◎ -------------- -------------------------------------------------- -----

[0027]

As described above, when producing food using the isolated soybean protein produced according to the present invention, it is difficult to form lumps by easily dispersing even with weak stirring and mixing power.
In addition, since the powdery separated soybean protein has a sufficient gel-forming property, the food prepared using this has an effect of being excellent in quality.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Norio Sawamura 1 Sumiyoshicho, Izumisano-shi, Osaka Fuji Oil Osaka Minami Works

Claims (3)

[Claims] 1. A soybean protein-containing aqueous solution is powdered, and fats and oils are added in an amount of 0.3 parts by weight or more to 100 parts by weight of soybean protein powder.
A method for producing a powdery soybean protein, comprising adding less than 10 parts by weight of an emulsifier and less than 1/10 of an oil or fat. 2. The method according to claim 1, wherein the fat or oil to be added has a melting point of 5 ° C. to 50 ° C. 3. The method according to claim 1, wherein the powdery soybean protein is for pickle liquid.