JP2000312561A - Soybean protein with high solubility to salt - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a soybean protein useful for producing processed meat products with good palate feeling and physical properties and also reduced in jellied meat development by proteolysis so as to keep the soluble nitrogen index of the final protein in a specific aqueous common salt solution within a specified range. SOLUTION: This soybean protein for pickling use with high solubility to salt, having 40-60% soluble nitrogen index in a 10% aqueous common salt solution at 5 deg.C is obtained by the following procedure: defatted soybeans as feedstock are dissolved in 9 wt. times of water, the resulting bean-curd refuse is removed by centrifugal separation to obtain soybean milk; the soybean milk thus obtained is adjusted to pH 4.5 to effect isoelectric point precipitation of soybean protein, which is then collected by centrifugal separation; the soybean protein thus collected is neutralized with caustic soda into a 4-12 wt.% soybean protein solution; a protease at 0.08-0.2 wt.% in the content on a dry basis is then reacted for 10-30 min to the above soybean protein solution; the resultant reaction liquid is then evaporated to dryness.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a soybean protein having a specific salt solubility. In particular, the present invention relates to a soybean protein having an appropriate salt solubility useful for pickles, a pickle containing the soybean protein dissolved therein, and a processed meat food processed with the pickle.

[0002]

2. Description of the Related Art Conventionally, soybean protein has been widely used in meat and processed water foods. In particular, among soybean proteins, isolated soybean proteins have been used in various processed foods because of their high protein content.

[0003] In processed meat products such as ham and bacon with high water content, soy protein is widely used for pickles. However, the conventional soybean protein has a problem that the texture of the product becomes brittle when the amount of the protein added is increased, and "sashi" is generated. If the texture of the final product is brittle, cracking or the like occurs at the time of slicing the product, which not only affects the yield in the process but also significantly reduces the value as a product. Similarly, when "sashi" occurs in a product, its value as a product decreases. Here, the term “sashi” refers to a translucent streak pattern generated in a section of a ham or the like. We have:
Previously, it was proposed to reduce the occurrence of "sashi" by grinding soybean protein (Japanese Patent Application No. 10-11011).
issue). However, the control of the occurrence of "sashi" is not yet complete and leaves room for improvement.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a processed meat product such as ham or bacon, which is a final product, with improved texture and physical properties and reduced generation of "sashi". It is an object of the present invention to provide a soy protein that can be used for soybean protein.

[0005]

In order to improve the texture of processed meat products such as ham and bacon, the inventors have studied the insoluble matter present in the pickle in the final product during the study. It was confirmed that a pool was formed in the meat tissue, and that the bond between the meat materials was weakened. Some of the pools of pickle-insoluble matter are visible (“sashi”) and others are not visible, and the cause of the pool is mainly soybean protein with low salt solubility.

[0006] Conventionally, commercially available soybean proteins are denatured by heating or the like in the production process, and thus have high solubility in fresh water, but have remarkably reduced solubility in aqueous salt solutions. Pickles using such soy protein generate a large amount of insoluble matter, accumulate in pickle preparation tanks, etc. No, it is also the cause of "sashi".

[0007] Based on the above findings, the present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, reduce pickle insolubles, that is, increase the salt solubility of soybean protein. As a result, it has been found that not only the working efficiency is improved, but also the texture of processed meat products such as ham and bacon is supple and the appearance is improved, and the present invention has been completed.

(1) The present invention relates to a soybean protein characterized by having high salt solubility, especially having a soluble nitrogen index in the range of 40 to 60% with respect to a 10% by weight saline solution at 5 ° C. (2) The present invention also relates to (powder-type) soybean protein for pickles comprising a soybean protein having a soluble nitrogen index in the range of 40 to 60% with respect to a 10% by weight saline solution at 5 ° C. (3) The present invention also provides a method for producing soybean protein for pickles having a soluble nitrogen index in the range of 40 to 60% with respect to a 10% by weight saline solution at 5 ° C., wherein the soybean protein is treated with a protease. About the method. (4) The present invention also relates to a pickle containing dissolved soybean protein having a soluble nitrogen index in the range of 40 to 60% with respect to a 10% by weight saline solution at 5 ° C. (5) The present invention also provides a food texture produced using a pickle containing a soybean protein having a soluble nitrogen index in the range of 40 to 60% with respect to a 10% by weight saline solution at 5 ° C. The present invention relates to a processed meat product that is excellent and has little "sashi".

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION As described above, the soybean protein in the present invention is a soybean protein having a soluble nitrogen index in the range of 40 to 60% with respect to a 10% by weight saline solution at 5 ° C. As raw materials for obtaining soy protein that is easily soluble in saline, including the “soy protein having a soluble nitrogen index in the range of 40 to 60% for a 5 ° C., 10% by weight saline solution” of the present invention, Extracted soybean protein and concentrated soybean protein as well as isolated soybean protein can be employed.

[0010] The soy protein which is easily soluble in saline, including the "soy protein having a soluble nitrogen index in the range of 40 to 60% for a 10% by weight saline solution at 5 ° C" of the present invention,
It can be obtained by subjecting the above-mentioned soy protein to enzymatic proteolysis. The type of enzyme that can be used for enzymatic degradation may be any protease, such as protease, papain, or promelain, and the ratio of soluble protein to trichloroacetic acid is not particularly limited.

Hereinafter, embodiments of the present invention will be specifically described. (1) Production of isolated soybean protein: Raw defatted soybean is dissolved in 9 times the amount of water, and okara is removed by centrifugation to obtain soymilk. This soymilk is adjusted to pH 4.5, soybean protein is subjected to isoelectric point precipitation, and collected by centrifugation. Next, this soybean protein is neutralized with caustic soda to prepare a soybean protein solution having a concentration of 4 to 12% by weight, and a dry matter content of 0.08 to 0.
Incubate 2% proteolytic enzyme for 10-30 minutes. Thereafter, the soy protein solution is dried to obtain a soy protein having excellent salt solubility.

(2) Production of concentrated soybean protein: Raw defatted soybean is dissolved in 9 times the volume of water, and okara is removed by centrifugation to obtain soymilk. This soymilk was prepared into a soybean protein solution having a concentration of 4 to 12% by weight, and the dry matter content was 0.08 to
A 0.2% by weight protease is reacted for 10 to 30 minutes. Thereafter, drying is performed to obtain a soybean protein having excellent salt solubility.

(3) Production of extracted soybean protein: Raw defatted soybean is dissolved in 9 times the volume of water, and this solution is adjusted to pH 4.5 to precipitate the soybean protein at isoelectric point. This is collected by centrifugation. Next, the soybean protein is neutralized with caustic soda to prepare a soybean protein solution having a concentration of 4 to 12% by weight, and a proteolytic enzyme having a dry matter content of 0.08 to 0.2% by weight is reacted for 10 to 30 minutes. Let it. Thereafter, the soybean protein solution is dried to obtain soybean protein having excellent salt solubility.

As described above, it is general that any soybean protein is dried in the final step. As an industrial drying method for soybean protein, a drying process using a spray drier or a drum drier is performed. Examples of the spray dryer include a horizontal cocurrent type, a cylindrical or cyclone type cocurrent type, a cylindrical cocurrent type, a cylindrical countercurrent type, a cylindrical composite flow type, and a cyclone type composite flow. Also, as a drum dryer,
Vacuum drum dryers are particularly preferred.

In the present invention, the soybean protein having a soluble nitrogen index in the range of 40 to 60% with respect to a 10% by weight saline solution at 5 ° C. is suitably used for pickles for producing meat such as ham and bacon. You. Further, processed meat products such as ham and bacon produced using the pickle containing soybean protein having excellent salt solubility of the present invention had a flexible texture and a good appearance.

[0016]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to embodiments.
The present invention is not limited by the following examples.

Example 1 To 500 g of defatted soybeans, 9 times the amount of water was added, and after stirring and extraction, okara was removed by centrifugation to obtain soymilk. This soymilk was adjusted to pH 4.5, and the soybean protein was isoelectrically precipitated and collected by centrifugation. Next, the soybean protein was neutralized with caustic soda to prepare an aqueous soybean protein solution having a concentration of about 10% by weight. Thereafter, a proteolytic enzyme (“endo-type prosthesis” Amano Pharmaceutical Co., Ltd.) having a dry matter content of 0.1% by weight was added to the soybean protein solution for 0 minute,
The reaction was carried out for 10, 20 minutes, 30 minutes and 60 minutes, and spray-dried with a cyclone-type composite flow spray drier to prepare separated soybean proteins.
Min), sample B (enzyme reaction 10 minutes), sample C (enzyme reaction 20 minutes), sample D (enzyme reaction 30 minutes), and sample E (enzyme reaction 60 minutes).

Table 1 shows the measurement results of the soluble nitrogen index value (referred to as the NSI value) for the five samples thus obtained. The value of NSI (described as NS1 ₅ ) with respect to pure water was determined by dissolving 2.5 g of soybean protein for measurement in 100 g of pure water at 5 ° C., shaking at 90 ° C. for 90 minutes, and centrifuging (700 G). After 10 minutes), the amount of nitrogen in the soybean protein dissolved in the supernatant was referred to as “dissolved nitrogen amount”, and the amount of 2.5 g of soybean protein used in the measurement was referred to as “total nitrogen amount”. (Dissolved nitrogen amount / total nitrogen amount) × 100 = NSI ₅ (%)

On the other hand, the value of NSI (referred to as NSI _NaCl ) with respect to salt is determined by dissolving 2.5 g of soybean protein for measurement in 100 g of 10% by weight saline at 5 ° C.
C. for 90 minutes, centrifugation (700 G, 10
After that, the dissolved nitrogen amount of soybean protein dissolved in the supernatant is defined as “salt dissolved nitrogen amount”, and the nitrogen amount of 2.5 g of soybean protein used for measurement is defined as “total nitrogen amount”. Dissolved nitrogen / total protein) × 100 = NSI
_Determined by _NaCl (%). As is clear from the results in Table 1, NS
Large difference between the samples in the I ₅ values is not observed, but the NSI _NaCl value large difference between the samples was confirmed.

Further, a model pickle was prepared using the above sample, and a ham was produced as a trial. The composition of the pickle is shown in Table 2. Injection was performed on pork loin using the five types of pickles prepared as described above. The driving method was such that the pickle was 80 parts by weight based on 100 parts by weight of loin meat (generally expressed as 180% water).

As described above, the injected loin meat was tumbled at a low temperature for two nights and then casingd. Thereafter, the mixture was heated (dry: 60 ° C. for 2 hours → smoke: 65 ° C. for 1 hour → boil: 70 ° C. for 2 hours), and then refrigerated to prepare the desired ham.

Next, the texture, flavor and physical properties of the ham prepared as described above were evaluated according to the following evaluation methods. (1) Regarding the texture and flavor of the ham, the ham was sliced to a thickness of 2 mm, and sensory evaluation was carried out by a professional panelist N = 10 [(Sample A was 5 points, and the full score was 10 points. : Brittle (0 points) to supple (10 points), flavor: bitter (0 points) to no bitterness (10 points)] (2) In addition, for the physical properties of ham, a tensile test was conducted. Specifically, the ham was cut into strips (2 mm × 10 mm).
× 30 mm), and the tensile strength was measured. (3) Table 3 shows the results of texture and physical properties of ham.
It was shown to. Samples B and C having a salt solubility of 40 to 60% had favorable ham texture and good flavor. The tensile strength also showed a high value. Excessive protein hydrolysis, as in Samples D and E, resulted in poor texture and flavor and reduced physical properties.

Further, the appearance of the ham thus prepared was evaluated according to the following evaluation method. That is, (1) The prepared ham is sliced at a thickness of 2 mm. (2) Pack the sliced ham with transparent packaging material. (3) Mark "Sashi" that can be seen on the ham packed in (2). (4) Calculate the area ratio of the marked "sashi" to the whole ham using an image analyzer. In the above evaluation method, the smaller the area ratio of the “sashi” portion to the whole ham, the better the appearance. The results are shown in Table 4. In samples other than the sample A in which the enzyme was not reacted, "sashi" did not occur in any of the samples, and a good appearance was exhibited.

[0024]

[Table 1]

[0025]

[Table 2]

[0026]

[Table 3]

[0027]

[Table 4]

[0028]

According to the present invention, it is possible to provide a soybean protein which can (1) improve the texture, flavor, and tensile strength of processed meat products such as ham and bacon, and (2) reduce "sashi".

Continued on the front page (72) Inventor Kazuko Ito 1-1 Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Ltd. Food Research Institute (72) Inventor Haruo Tanaka 1-1 Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Taste F-term (reference) in the Food Research Institute, Nonomoto Co., Ltd. 4H045 AA10 AA30 CA33 EA01 FA70 GA01 GA15 HA30

Claims (3)

[Claims] 1. A soybean protein for pickles, wherein the soluble nitrogen index for a 10% by weight saline solution at 5 ° C. is in the range of 40 to 60%. 2. A pickle containing soy protein having a soluble nitrogen index in the range of 40 to 60% with respect to a 10% by weight saline solution at 5 ° C. 3. A processed meat meat food produced using a pickle containing soybean protein having a soluble nitrogen index in the range of 40 to 60% with respect to a 10% by weight saline solution at 5 ° C.