JP2002165568A - Foaming agent composition and foamed food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a foaming agent composition usable in a food field, made of a natural material and excellent in foaming power and foam stability, and to provide a foamed food using the foaming agent. SOLUTION: This foaming agent composition is such one as to contain polypeptide obtained by hydrolyzing 7S and 11S components of soybean protein separately, water-soluble polysaccharides and thermo-coagulative protein. The foamed food is prepared through kneading together meringue-like foam mass containing 1-30 wt.% of the foaming agent composition or through adding 0.01-20 wt.% of the foaming agent composition to the raw material followed by foaming the resultant product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to 7S in soybean protein.
And a foaming agent composition comprising a polypeptide obtained by separately hydrolyzing the 11S component, a water-soluble polysaccharide and a heat-coagulable protein.

[0002]

2. Description of the Related Art Foaming agents used in foods include synthetic emulsifiers typified by glycerin fatty acid esters and sugar esters, and foaming agents derived from natural products such as egg whites, protein decomposed products, and saponins. Have been. With regard to the foaming agent market, demands for a foaming agent of a natural material to replace synthetic emulsifiers have been increasing year by year due to the recent shunning of synthetic additives by consumers. On the other hand, among the above-described foaming agents derived from natural products, egg white is most often used because it is particularly excellent in foaming power. However, unsterilized egg white has a problem in terms of hygiene due to Salmonella, and sterilized egg white has a problem of reduced foaming power and reduced foam stability. Furthermore, egg whites have problems such as the foaming power, foam stability, and shape-retaining ability significantly reduced in a system containing oil. For the purpose of solving such problems of egg white, a polypeptide (EP0976331A) obtained by separately hydrolyzing the 7S and 11S components in soybean protein has been proposed.

[0003]

SUMMARY OF THE INVENTION Accordingly, the present invention is directed to a foaming agent composition comprising a natural material which can be used in the field of foods and having excellent foaming power, foam stability and shape retention, and foaming using the same. To provide food.

[0004]

Means for Solving the Problems The present inventors have made intensive studies on solving the above problems and found that 7S and 1S in soybean protein were
By adding a water-soluble polysaccharide and a heat-coagulable protein to a polypeptide obtained by separately hydrolyzing the 1S component, it is possible to prepare a foaming agent composition that can further enhance the foaming property in food use. They have found and completed the present invention. That is, the present invention relates to 7S and 1
It is intended to provide a foaming agent composition containing a polypeptide obtained by separately hydrolyzing the 1S component, a water-soluble polysaccharide and a heat-coagulable protein, and a foamed food using the same. More specifically, in the total of the polypeptide, the water-soluble polysaccharide and the thermocoagulable protein, the polypeptide is 30 to 90% by weight, the water-soluble polysaccharide is 5 to 65% by weight, and the thermocoagulable protein is 5 to 65% by weight. Is a foaming agent composition contained in the range. Among them, the water-soluble polysaccharide is derived from beans, citrus fruits, seaweed, microorganisms, potatoes, and starch, and the heat-coagulable protein is derived from soybeans, milk, and eggs. The present invention provides a meringue-like foam mass containing a foaming agent composition in a range of 1 to 30% by weight and a foamed food obtained by adding and foaming in a range of 0.01 to 20% by weight.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The polypeptide used in the foaming composition of the present invention is obtained by separately hydrolyzing the 7S and 11S components in soybean protein and has the following properties. What you do is good. 1) Analysis by SDS polyacrylamide gel electrophoresis containing mercaptoethanol mainly shows polypeptides having a molecular weight in the range of 5,000 to 35,000. 2) The polypeptide has a main peak molecular weight of about 8,000 by gel filtration, and a molecular weight range of 5,000 to 30,000.
Is 70% or more of the total peak area, and has a molecular weight of 5,
Less than 000 is 20% or less of the total peak area area. 3) The solubility of 0.22M TCA is 30 to 90%. In the present invention, the polypeptide is blended in an amount of 30 to 90% by weight, preferably 40 to 80% by weight based on the weight of the foaming agent composition. When the amount is less than 30% by weight, it is difficult to sufficiently exert the foaming power of the polypeptide, and the quality of the foaming agent composition deteriorates. On the other hand, if the blending amount exceeds 90% by weight, the blending amount of the water-soluble polysaccharide and the heat-coagulable protein to be blended is reduced. Further, the effect to be imparted becomes poor.

[0006] The foaming composition contains a water-soluble polysaccharide in addition to the polypeptide. The water-soluble polysaccharide in this case includes
Guar gum derived from beans, locust bean gum, tamarind gum, mannan, soy polysaccharides, etc., pectin derived from citrus, carrageenan derived from seaweed, agar, alginic acid, etc., xanthan gum derived from microorganisms, pullulan, gellan gum, etc., glucomannan derived from potatoes, As starch origin, pregelatinized starch, dextrin which is a starch decomposition product, and those obtained by treating them with an enzyme can be used, and when they are blended, they have an effect of contributing to improvement of foam stability. Particularly, a water-soluble soybean polysaccharide having a low aqueous solution viscosity is suitable as a compounding material because it does not affect the foaming power of the polypeptide. The amount of the water-soluble polysaccharide to be added to the foaming agent composition is 5 to 65% by weight, preferably 10 to 40% by weight. 5% by weight
If less, it is difficult to obtain the effect of foam stability, and 65% by weight
When the amount exceeds the above range, the amount of the polypeptide to be blended is reduced and the foaming power is reduced, so that the quality of the foaming agent composition is reduced.

[0007] The foaming composition contains a polypeptide, a water-soluble polysaccharide, and a heat-coagulable protein. In this case, milk protein lactalbumin, soy protein, egg white and the like can be used as the heat coagulable protein. The heat-coagulable protein exerts an effect of forming a skeleton of foam by heating and coagulating the blended protein when it is cooked in the field of food utilization, thereby further improving the foam stability. Therefore, the quality of the foaming agent composition can be improved by using a type having high heat coagulation property by heating. The amount of the heat-coagulable protein to be added to the foaming agent composition is 5 to 65% by weight, preferably 10 to 40% by weight. The amount is 5
If the amount is less than 10% by weight, it is difficult to obtain the effect of foam stability.
If the amount exceeds 100% by weight, the amount of the polypeptide decreases,
Since the foaming power decreases, the quality of the foaming agent composition decreases.

[0008] The foamed food using the foaming agent composition is a whipped cream, an ice cream or a whipped cream prepared by adding the foaming agent composition to other raw materials and foaming the raw materials together with a stirring mixer such as a whipper. This includes sponge dough such as frozen desserts and sponge cakes and kneaded products such as hangers. In this case, the amount of the foaming agent composition to be added cannot be unconditionally determined depending on the foaming amount (dough specific gravity) to be obtained, but it is 0.1 to the weight of the raw material.
The range of 01 to 20% by weight is the standard addition amount. In addition to the above-mentioned method, the present foaming composition can also be used in a manner such as egg white meringue. That is, the foaming agent composition dissolved in water, sugar solution, or the like, and made into a solution state is foamed with a stirring mixer such as a whipper to prepare a meringue-like foam, and other materials are mixed and kneaded. It can be used as a substitute for egg white meringue in all foods that have used egg white meringue so far. Specific examples of foods used include butter cream, nougat, baked meringue confectionery, sponge cake dough by a separate method, and mousse products. The method for preparing the meringue-like foam of the foaming agent composition is the same as that for egg white, that is, the cold meringue method,
Either the hot meringue method or the Italian meringue method can be employed. The amount of the foaming agent composition at the time of preparation of the meringue-like foam is 1 to the weight of the aqueous solution to be dissolved.
It may be added in the range of up to 30% by weight to form a solution. The foaming agent composition of the present invention is intended to be used alone as a foaming agent, but does not prevent the use of a conventional foaming agent such as a synthetic emulsifier or egg white which is generally used.

[0009]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.

(Preparation Example of Polypeptide) Fuji Oil Co., Ltd.
10 volumes of warm water at 40 ° C. was added to low-denatured defatted soybean flakes (NSI 90) manufactured by Toshiba Corporation, and the pH was adjusted to 7.0 by adding a NaOH solution. This was gently stirred and extracted for 1 hour, and separated into okara of the insoluble fraction and skim milk of the soluble fraction by a centrifuge. Hydrochloric acid was added to the obtained defatted soy milk to adjust the pH to 4.5.
The resulting protein precipitate was collected by a centrifuge to obtain a separated soybean protein curd. Then, the isolated soybean protein curd was adjusted to pH 2.0 and 10% by weight of isolated soybean protein by adding hydrochloric acid, and 200 mg of pepsin (manufactured by Nippon Biocon) was added to 1 liter of this solution, followed by hydrolysis at 37 ° C. for 30 minutes. (First reaction). As a result of analyzing the reaction solution by electrophoresis, the 11S component in the soybean protein was selectively hydrolyzed and
The band having the mobility corresponding to 1S disappeared, and a low molecular weight peptide component derived from the 11S component and a band corresponding to the 7S component which had not been decomposed were observed. The reaction mixture was adjusted to pH 4.5 with NaOH, and the resulting precipitate was centrifuged to separate the supernatant fraction containing the decomposition product of the 11S component and the precipitate fraction rich in the 7S component (the undegraded fraction). Minutes)
And separated into The final 0.22M TCA solubility of the reaction solution of the pepsin degradation product was 25%, the final 0.22M TCA solubility of the supernatant fraction after the pH fractionation was 72%, and the The volume recovery of the supernatant fraction was 80%, and the solid recovery of the supernatant fraction after the pH fractionation was 24%. The precipitated fraction enriched in the 7S component (undegraded fraction) was added to water and added with hydrochloric acid to pH 2.0,
The solid content was adjusted to 7% by weight, and 100 mg of pepsin (manufactured by Nippon Biocon) was added to 1 L of this solution.
Hydrolysis was performed again for 2 minutes (second reaction). The final 0.22M TCA solubility of the reaction solution after pepsin decomposition was 46%.
%Met. The reaction solution of the precipitated fraction was mixed with the supernatant fraction containing the 11S component, and 3% by weight of calcium hydroxide was added to the solid content of the mixed solution.
The temperature was adjusted to 6.5, and this was heated at 140 ° C. for 7 seconds at a high temperature for a short time, then cooled to room temperature, and 5000 g of insoluble components were removed.
10 minutes by centrifugation to obtain a mixed supernatant fraction,
This was spray-dried to prepare a polypeptide derived from soy protein. As a result of SDS electrophoresis analysis, the composition of the obtained polypeptide was found to be 90% or more in the molecular weight range of 5,000 to 35,000. As a result of gel filtration analysis, the main peak molecular weight was about 8,000, and the peak area in the molecular weight range of 5,000 to 30,000 was about 89%. The general analysis values were as follows: crude protein 76%, ash content 15%, water content 5%, 0.22M TCA
The solubility was 70%.

(Preparation Example of Foaming Composition) 50% by weight of the prepared polypeptide, 25% by weight of lactalbumin,
A powdery foaming agent composition was prepared which contained 25% by weight of a water-soluble soybean polysaccharide (Soya Five: manufactured by Fuji Oil Co., Ltd.). (Example 1) Baked meringue confectionery 10 parts of a foaming agent composition was dissolved in 90 parts of water, and this was stirred at high speed with a Kenwood mixer ("Pro-KM-230" manufactured by Aikosha Seisakusho) equipped with whipper blades. While whipping by high-speed stirring, 50 parts of sugar was added little by little, and after stirring for 5 minutes, specific gravity was 0.08.
Was prepared. The foam mass was put in a squeezing bag, the dough was squeezed out from a cooking sheet, and the molded product was heated and dried in an oven at 100 ° C. to prepare a baked meringue confectionery. The obtained baked meringue confectionery maintained good shape retention without sagging on the appearance, the inside was filled with fine air bubbles, the texture was light, and the mouth was meltable. The baked meringue confections tended to be better in shape retention, inner layer state and texture than those prepared using 10 parts of the polypeptide described in the present invention for comparison.

Example 2 Nougat Meringue-like foam prepared under the same conditions as in Example 2
50 parts, 350 parts of sugar and 100 parts of water were heated and dissolved, and the syrup dough boiled down to 130 ° C. was uniformly dispersed while slowly added. Next, 30 parts of rapeseed hardened oil that was heated and melted was further added and uniformly dispersed,
Nougat dough was prepared. The specific gravity of the obtained nougat cloth was 0.28, and the nougat was good in shape retention and light in texture. This nougat had a tendency to improve in terms of shape retention as compared to a preparation prepared using only 10 parts of the comparative polypeptide.

(Example 3) 10 parts of a butter cream foaming agent composition was dissolved in 90 parts of water, and the resulting mixture was sharpened with a Kenwood mixer ("Pro-KM-230" manufactured by Aikosha Seisakusho Co., Ltd.) equipped with whipper blades. To obtain a meringue-like foam, and then add 160 parts of sugar and 6 parts of water.
A syrup prepared by heating and dissolving 4 parts to 115 ° C. was added and cooled to room temperature. A so-called Italian meringue-like foam was generally prepared. Then, 320 parts of butter is separately whipped using a Kenwood mixer, and half the amount of Italian meringue-like foam is added to the butter dough, gently stirred and uniformly mixed, and then the remaining foam is added and gently stirred to uniformly disperse. The butter cream was prepared. The specific gravity of the obtained butter cream was 0.60, and the butter cream had a light melting feeling and a good buttery flavor with a good buttery flavor in which the aroma of butter spreads in the mouth. The present butter cream tended to improve in terms of texture, with an increase in the specific gravity of the dough after addition of butter being suppressed, compared to a preparation prepared using only 10 parts of the comparative polypeptide.

[0014]

As described above, the polypeptide obtained by separately hydrolyzing the 7S and 11S components in soybean protein according to the present invention is obtained by mixing and adding a water-soluble polysaccharide and a heat-coagulable protein. Thus, it is possible to obtain a foaming composition having a further excellent function by using the foaming composition, and to further improve the quality of a foamed food using the foaming composition.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 1/00 A23L 1/00 E A23P 1/14 A23P 1/14 (72) Inventor Yasushi Nakamura Tsukuba, Ibaraki No. 4-3, Kinokudai, Noriya, Fuji Oil Co., Ltd. Tsukuba R & D Center (72) Inventor Kazunobu Tsumura No. 4, Kinudai, Kinawadai, Tsukuba, Tsukuba, Ibaraki Prefecture F-term in Tsukuba R & D Center, Fuji Oil Co., Ltd. (Reference) 4B001 AC03 AC05 AC08 AC09 AC21 AC26 AC30 AC99 BC08 EC99 4B014 GE05 GG05 GG06 GG09 GG10 GG11 GG12 GG13 GG15 GK08 GK09 GL09 GL11 GP02 GP04 GP15 GP27 4B035 LC16 LG15 LG20 LG21 LG32 LG33 LG50 LG43 PS41 LG41 PS44 PS18

Claims (6)

[Claims] 1. A foaming composition comprising a polypeptide obtained by separately hydrolyzing the 7S and 11S components in soybean protein, a water-soluble polysaccharide and a heat-coagulable protein. 2. The polypeptide, 30 to 90% by weight, water-soluble polysaccharide 5 to 65% by weight, and heat-coagulable protein 5 to 65% by weight in the total of the polypeptide, the water-soluble polysaccharide and the thermocoagulable protein.
The foaming agent composition according to claim 1, which is contained in a range of% by weight. 3. The foaming composition according to claim 1, wherein the water-soluble polysaccharide among the polypeptide, the water-soluble polysaccharide and the heat-coagulated protein is derived from beans, citrus fruits, seaweed, microorganisms, potatoes and starch. 4. The foaming composition according to claim 1, wherein the heat-coagulable protein among the polypeptide, the water-soluble polysaccharide and the heat-coagulable protein is derived from soybean, milk or egg. 5. The foaming agent composition according to claim 1, wherein
A meringue-like foam in the range of 30% by weight. 6. The foaming agent composition according to claim 1, wherein
A foamed food obtained by adding and foaming in the range of 01 to 20% by weight.