JP2007325503A - Soybean peptide paste and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide soybean peptide paste produced by forming the whole of soybean into a soymilk state, utilized for food such as bread, noodles, beverages and cream puff having high nutrition and excellent palate feeling, and enabling production of effective food consisting mainly of soybean as raw material and containing soymilk-state soybean peptide. <P>SOLUTION: The soybean peptide paste is prepared through the following process: a process of crushing and pressurizing a prescribed amount of germinated dry soybean or raw material soybean; a process of soaking the crushed soybean in warm water at 30-60°C and adding a plant macerating enzyme; a process of pulverizing/emulsifying the processed soybean; a process of adding a peptide degrading enzyme and a cellulose degrading enzyme to emulsified soybean components and aging the mixture; and a process of charging the aged paste in a container and sterilizing the paste and the container. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a production method for producing a soybean peptide paste by crushing, heating, enzyme addition, emulsification, enzyme addition, or by adding water to the enzyme and heating.

In recent years, vegetable protein foods have been evaluated due to growing interest in health. In particular, foods made from soybeans have been commercialized, including traditional soybean processed foods such as tofu and natto, as well as soy milk drinks and protein foods (see Patent Document 6). Various cheese-like foods using soybean (soy milk) as a raw material have also been studied. “Method for producing cheese-like food using soybean milk” (see Patent Document 1) and “Method for producing improved cheese-like food” Many patent applications such as (see Patent Document 2) have been filed.
Moreover, the manufacturing method of bread | bread with a sufficient food texture is known by immersing soybean in water, crushing this, adding water, and making a soybean paste extract, adding this to bread | pan (refer patent document 5).
Further, after adding a coagulant to soy milk from soybean soup, the soy milk is heated to obtain a tofu-like food (see Patent Document 3). Furthermore, the manufacturing method of the gel-like foodstuff which heats the soymilk paste aseptically filled with the soup is known (refer patent document 4).

Japanese Patent Publication No.57-3338 JP 59-213358 JP-A-7-308164 JP 2003-1444075 A JP 2003-79305 A JP 2002-360201 A

The production of soybean paste that is generally performed in the past is the production of soy milk, which is a soup. However, this requires skill, and there is a problem that the quality of the product becomes unstable when manufactured at home. Further, the soy milk that is not heated until the okara is separated is so-called raw soy milk, and it cannot be used as a food as it is.
In addition, when producing cheese-like foods using soy milk as a raw material, it is necessary to produce a curd simultaneously with lactic acid fermentation as in the case of using milk as a raw material. In the case of soy milk, coagulation enzyme rennet used in milk does not coagulate, so in order to produce a good curd, for example, heat-resistant lactic acid bacteria are used to produce curd at high temperature after lactic acid fermentation. A method for promoting the above has also been proposed. However, since a soybean paste is not required and a peptide paste mainly composed of protein, which is a soymilk-like form, is required, it has been a problem to prepare soybean paste with a special enzyme. The whole soybean was produced as a soybean peptide paste in the form of soy milk, and the object was to use it for foods such as breads, noodles, beverages, and cream puffs that are high in nutrients and excellent in texture.

Sprouted dried soybeans, raw soybeans that were crushed and pressed, soaked in warm water, added plant tissue disrupting enzymes, and then added peptide-degrading enzymes and fibrinolytic enzymes to the ground and emulsified soybean components It is to make soy peptide paste in liquid form.
In general, plant tissue-degrading enzymes are lipoxidases, peptide-degrading enzymes are alkaline proteases, and fibrinolytic enzymes are cellulases.
A step of crushing and pressing a predetermined amount of germinated dry soybeans and raw soybeans, a step of immersing germinated dried soybeans and crushed soybeans in hot water at 30 to 60 ° C., and adding a plant tissue disintegrating enzyme, and germination drying Soybean, a step of grinding and emulsifying the soybean content of the treatment, a step of aging by adding a peptide-degrading enzyme and a fibrinolytic enzyme to the emulsified soybean component, and filling the container with the aging paste, soy paste And a process for sterilizing the container.

The step of crushing and pressing soybeans is to crush and press the soybeans in the form of soybeans with a crusher or a presser so as to have a shape that does not germinate with hot water.
The step of immersing the crushed and pressed soybean in warm water of 30 to 60 ° C. for 1 to 5 hours, preferably 2 to 3 hours, and adding the enzyme is performed by adding the plant tissue-disintegrating enzyme to the crushed and pressed soybean Then, after immersing in warm water of 30-60 ° C. to sufficiently contain water, crush it by adding water, adjust the concentration by adding water, and heat to denature the protein to heat the soup. It is heating what was made into 70-90 degreeC. If hot water other than this temperature is used, the function of the enzyme will deteriorate and the paste will not be sufficient. Also, the temperature of the soup is preferably 70-90 ° C. Otherwise it is not suitable.

The step of grinding and emulsifying the germinated and dried soybeans and the soybean content of the treatment is to pulverize them by a grinding machine and an emulsifying machine, and apply them to a filter to make the soybeans into a paste. Conventional equipment can be used for the attritor and the emulsifier. In particular, Izumi Food Machinery's emulder can be used.
The process of aging by adding peptide-degrading enzyme and fibrinolytic enzyme to the emulsified soybean component is a paste obtained by aging the peptide-degrading enzyme and fibrinolytic enzyme in a soybean paste-like emulsion at a temperature range of 30-50 ° C. Is further decomposed. In the step of filling the container with the aging paste and sterilizing the container, the container is sterilized at a temperature of 70 to 100 ° C. for 1 to 5 hours after the paste is filled into the container. The temperature for aging the emulsion is suitably 30 to 50 ° C., and the temperature of the enzyme is not effective at other temperatures.

Soybeans as raw materials are immersed in warm water of 40 ° C to 60 ° C to shorten the cooking time. Usually, when using groundwater and using a temperature of about 15 ° C, 15 to 20 hours of immersion is required, but at a temperature of 40 ° C to 60 ° C, immersion for 1 to 2 hours is sufficient. In order to completely ripen, use warm water of 40 ° C to 60 ° C, and add and dissolve the additive of plant tissue disintegrating enzyme to a concentration of 0.1% to 0.5% . This method is economically effective because it loosens the pectin binding the soybean cells, ripens the cells more easily and ripens more quickly, and prevents the protein from being thermally denatured. Is an important operation. The addition amount of the enzyme is 0.1 to 0.5% with respect to the emulsion. This range is effective as an enzyme.

Soaking whole soybeans in warm water promotes soy germination, and the effect of germination and germination earlier in order to create a paste-like product in the subsequent process or to greatly affect the quality of peptides. It is important not to use germinated and dried soybeans, or to grind soybeans, but to divide them into two cotyledons of soybeans, or use pressed soybeans that have been pressed into whole soybeans. It is.
These germinated and dried soybeans and raw soybeans that have been subjected to splitting or pressing treatment are washed with running water to remove foreign substances and then enter the above-described dipping operation. It is to grind in a grinder while adding 3 to 8 times as much water to the soy material soaked. This phenomenon is generally called Kure, and this Kure is boiled at 60 to 90 ° C. for 5 to 30 minutes. In general, a method is used in which the mixture is put into a holding tank equipped with a heat retaining and stirring device, and sent to the emulsifier from the bottom of the tank while stirring to emulsify into finer particles. This process is repeated 3 times or more. Preferably it is about 4-6 times.

The soybean paste produced in this step is advanced to the next step without being filtered, or one filtered through 70-120 mesh is advanced to the next step. This is to improve the texture of the food used by the finer particles. This paste is stored in a tank equipped with a heat retaining and stirring device.
A proteolytic enzyme is added to a tank kept at 30 ° C. to 60 ° C. to a concentration of 0.1 to 0.4%, and stirred for 40 to 60 minutes. The soybean paste is subjected to ultra sterilization at 105 to 110 ° C. for 3 to 5 seconds. Thereafter, a predetermined container is filled at a high temperature of 80 ° C. or higher. This container is sterilized by boiling in hot water at about 80 ° C. for 45 to 55 minutes. Alkaline protease can be used as the proteolytic enzyme. The above temperature is effective for storage and sterilization.

Furthermore, the above products can be stored effectively when cooled with cold water at 0 ° C to 5 ° C.
The purpose of this invention is to make it possible for conventional soybean paste to eat a soybean-containing food containing a freshly prepared soybean component at home, etc., but this invention improves the nutritional value from soybeans, Paste-like foods that improve the quality of food can be easily achieved with the same effort and knowledge, so that the diet can be enriched and nutritional balance can be achieved naturally.
Examples of usable soybeans include white soybean (white tofu), green soybean (green tofu), black soybean (black tofu), and red beans (red tofu).

When crushing or crushing whole soybeans or molted soybeans, the cells break down, the enzyme comes into contact with the substrate, an unpleasant odor or taste appears, and protein elution is promoted at the same time as the elution of sugar, resulting in protein loss. This leads to an increase in Soybeans are washed with water and drained if necessary, and put into a grinder with 2 to 8 times the amount of water and ground.
Grinding may be carried out at room temperature, but grinding under conditions of 30 to 50 ° C. is preferred for the purpose of preventing quality deterioration due to the action of enzymes and the like during grinding. The raw Kure obtained by grinding is heated at 70 to 90 ° C. for 0.5 to 5 minutes.

The invention of the manufacturing method is to immerse soybeans in water and add enough water, then add water and crush it, adjust the concentration by adding water, heat to denature the protein, , Apply this to a filter such as a cloth or a filter, separate it into okara and soy milk, soak the soybeans in water and saturate the water sufficiently, and then apply a high-speed crusher to make the whole into raw soybean milk, A method for producing a soybean peptide paste, wherein the raw soymilk is heated to denature the protein of soymilk.

According to this invention, since the soybean peptide paste can be instantly processed by simply heating and then cooling it, there is an effect that a soy peptide-containing food can be eaten as needed. In addition, powdered soybean peptide has the effect of significantly extending the storage period. Bread, noodles, confectionery, cream puffs, beverages, etc. that can improve the yield of peptides, which are protein of soybeans, and can use all the active ingredients of peptides that do not contain soybean okara when soybeans are pulverized There is also an advantage as a food additive.

In consideration of economic and component losses, germinated dry soybeans, crushed and pressed soybeans as raw materials are immersed in hot water at 30 ° C. to 60 ° C. in order to shorten the cooking time. Usually, when ground water is used and the temperature of about 5 to 15 ° C. is used, immersion for 10 to 30 hours is required, but for water temperatures of 30 to 80 ° C., immersion for 1 to 5 hours is sufficient. In order to completely ripen, the plant tissue-disrupting enzyme is dissolved and immersed in hot water at 30 ° C. to 80 ° C. to a concentration of 0.1% to 0.6%. This loosens the pectin that binds the soybean cells, and the cells tend to break down and ripen more quickly.
Soaking whole soybeans in warm water promotes the germination of soybeans and greatly affects the process and quality of later paste production. Soybeans are cotyledon in order to loosen cells earlier and prevent germination. Use soybeans that are divided into pieces or pressed and pressed.

Germination dried soybeans and raw material soybeans that have been divided or pressed are washed with running water to remove foreign substances and then enter the above-described dipping operation. It is to grind in a grinder while adding 2 to 10 times the water to the soy material soaked. Boil this soup at 50-90 ° C for 5-15 minutes. It is placed in a hold tank equipped with a heat retaining and stirring device, sent to the emulsifier from the bottom of the tank while stirring, and emulsified into finer particles.
The soybean paste operated three or more times in this step is advanced to the next step without being filtered, or the soybean paste filtered through 50 to 120 mesh is advanced to the next step.
A proteolytic enzyme is added to a tank kept at 30 ° C. to 60 ° C. to a concentration of 0.1 to 0.6%, and stirred for 30 to 60 minutes. This soybean paste is subjected to ultra sterilization at 102 ° C. to 110 ° C. for 1 to 10 seconds. A predetermined container is filled and sterilized by boiling in hot water of about 50 to 90 ° C. for 30 to 60 minutes. Furthermore, it cooled with the cold water of 0 degreeC-5 degreeC, and obtained the soybean peptide paste.

Soybeans as raw materials are immersed in warm water at 40 ° C. When the temperature is about 15 ° C., 15 hours of immersion is required, but at a water temperature of 60 ° C., 1 hour of immersion is sufficient. In order to completely ripen, the plant tissue-disintegrating enzyme is dissolved and immersed in hot water at 60 ° C. to a concentration of 0.3%. This loosens the pectin that binds the soybean cells, and the cells tend to break down and ripen more quickly.
These germinated and dried soybeans, raw soybeans that have been subjected to splitting or pressing treatment are washed with running water, and after the removal of foreign matter, the above-described soaking operation is entered. It is to grind in a grinder while adding 5 times more water to the soy material soaked. Boil the soup at 90 ° C for 10 minutes. It is placed in a hold tank equipped with a heat retaining and stirring device, sent to the emulsifier from the bottom of the tank while stirring, and emulsified into finer particles.

The soybean paste that has been operated four times in this step is advanced to the next step without being filtered, or one that has been filtered through 100 mesh is advanced to the next step.
Proteolytic enzyme is added to a tank kept at 60 ° C. to a concentration of 0.3% and stirred for 40 minutes. This soybean paste is subjected to ultra sterilization at 102 ° C. for 3 seconds. Fill in a predetermined container and boil in hot water of about 80 ° C. for 45 to 55 minutes to sterilize. Furthermore, it cooled with the cold water of 5 degreeC, and obtained the soybean peptide paste.

In the production of various breads, the soybean peptide paste was produced by adding 10 to 20% by weight to the flour. This product has the nutrients and functionality that soybeans have, and the protein is processed into a peptide type, so it is very digestible and absorbed, especially by adding calcium, the absorption rate of calcium increases, It was effective for women, the elderly and sports.
In addition, soybean lecithin emulsifies bread dough and has a fine grain and excellent water retention, so that quality can be maintained for a long time. It is soft to the ears, has a soft and crisp texture, and has a characteristic mouthfeel.
In frozen bread dough, there is almost no chance of eating freshly baked hot bread. It was developed based on the desire to be able to eat easily at shops and homes. Conventional frozen bread dough includes methods of primary fermentation frozen bread dough, post-molded frozen bread dough, and post-baked frozen bread dough.

When freshly baked, there are two types of frozen bread dough, primary fermented bread dough and post-molded frozen bread dough.
Primary frozen bread dough has problems in terms of thawing, molding, fermentation, and baking, both in terms of man and time, and a simpler method in terms of cost and time can be said to be a frozen bread dough after molding.
However, if the dough surface melts even a little, a cavity is formed, and there is no commercial value. The cause is that flour, oil, water, and other raw materials are not sufficiently emulsified during freezing, so water freezes with a large particle size during freezing, and when it is thawed, the water is eluted, so that part becomes hollow and baked The surface and inside are cavities, are easy to age, harden quickly, and lose commercial value. Therefore, when this soy peptide paste is used, emulsification to a small particle size by the function of soy lecithin and soy protein reinforces wheat protein, so that the above-mentioned drawbacks can be almost eliminated and the product can be distributed.
This makes it easier to eat baked and baked bread from frozen dough at 200 ° C for home use in about 15 minutes.

In the manufacture of a sponge for Western confectionery, 3-5% of the above-mentioned soybean peptide paste is added to the flour. The emulsification effect by soy lecithin and the fine protein internal phase with soy protein improve the water retention, thereby improving the taste and texture, increasing the yield and extending the shelf life.
In addition, the emulsified and fine grained internal phase improves freezing tolerance, prevents aging and deterioration when thawing products such as Christmas cakes that have been manufactured in advance and stored in a frozen state, and can improve quality, so it is economical in terms of quality. It also increases value.

In the production of the cream, the soybean peptide paste described above is used for the shoe dough. 10-15% added to the flour weight, the custard cream uses the whole soybean paste as an alternative without using any milk, the nutrition, functionality, rich taste, It is a very effective use for BSE problems and milk allergy.

In the manufacture of bread crumbs, when the bread crumbs are manufactured in the same manner as in Example 1, the crispness with good oiliness is sustained and the product has a good taste. In this case, it is good to add 2-5% of soybean peptide paste to the flour.

In the production of noodles, 2 to 5% of the soybean peptide paste is added to the weight of wheat flour and buckwheat flour. Coat wheat flour, water, salt, etc. by adding soy protein. The soy protein begins to alphaize at 40 ° C when it is boiled, so the time required for cooking the noodles can be shortened, and the effect of the soy protein makes the noodle skin very clean and transparent. The noodle strings are also smooth, so the throat is very good. Compared to wheat protein, soy protein has low viscoelasticity, so it does not easily stretch over time, and has a large boil-out preventing effect. Other products using flour, okonomiyaki, takoyaki, Japanese confectionery, etc. can be used.

By adding soybean peptide paste of 3 to 7% of the meat weight used in the production of processed meat products such as hamburger, meat, fats and oils, moisture, etc. are emulsified with lecithin possessed by soybeans. In addition, a thin film of soy protein is formed and alpha-ization begins at about 40 ° C. during baking, preventing drip and improving the yield and maintaining the deliciousness. While this food has a soft texture, it does not escape moisture or taste.

In the production of processed fishery products, add 2-5% to the surimi of kneaded products such as salmon.
The emulsifying effect of soybean lecithin emulsifies fats and fats, surimi, moisture, etc., finely emulsifying and evenly alpha-izing even when heat-processed. In addition, it can prevent the oxidation of fats and oils and the deterioration of taste quality and extend the expiration date.

In the production of beverages, soy peptide paste is decomposed into soy peptide type using protein peptide degrading enzyme, so it is excellent in digestion and absorption, and adding calcium, which is difficult to ingest normally, greatly increases the absorption rate of calcium. Suitable for children, women who refrain from giving birth, people who play sports, and effective for elderly people.

In the production of lactic acid fermented beverages and fermented products, it is also possible to produce a beverage obtained by lactic acid fermentation of a soy protein processed into a peptide type, or fermented to produce a seed. It is characterized by being a healthy food that uses plant protein instead of animal protein.

In the manufacture of frozen desserts, soy peptide paste has a very fine particle size of 30 microns and meets ice cream standards and is used as an alternative to milk. Nutrients and functionality can be gained.

Manufacturing process of soybean peptide paste

Explanation of symbols

(1) Soybean washing and removal of foreign substances (2) Soaking with warm water and addition of plant tissue disrupting enzyme (3) Bean grind (4) Heating at 70-90 ° C (5) Grinding (6) Emulsification (3-5 Operations)
(7) Addition and stirring of peptide-degrading enzyme and fibrinolytic enzyme (8) Ultra sterilization (9) Container filling (10) Boil sterilization (11) Cooling with cold water 1 Enzyme 2 Water 3 Kure 4 Grinding device 5 Emulsifier

Claims (7)

Germinated and dried soybeans, raw soybeans that are crushed and pressed are soaked in warm water, plant tissue-disintegrating enzymes are added, and peptide-degrading enzymes and fibrinolytic enzymes are added to the ground and emulsified soybean components. Soy peptide paste characterized by being made into mud Germinating dried soybeans, a step of crushing and pressing raw material soybeans, a step of immersing germinated dried soybeans and crushed soybeans in warm water at 30 to 60 ° C., and adding a plant tissue-disintegrating enzyme; The step of grinding and emulsifying, the step of aging by adding peptide-degrading enzyme and fibrinolytic enzyme to the emulsified soybean component, the step of filling the container with the aging paste and sterilizing the paste and the container A method for producing a soybean peptide paste characterized in that In claim 2, the step of crushing and pressing soybeans is carried out by crushing or pressing with a crusher or a press with the soy beans in a granular state so that germination does not occur in hot water, Method for producing soybean peptide paste, characterized by using germinated soybean In claim 2, the step of immersing germinated dried soybeans, crushed and pressed soybeans in hot water at 30 to 60 ° C., and adding the enzyme is performed by adding tissue disruption enzyme to germinated dried soybeans and soybeans crushed and pressed. Add it, soak it in warm water at 30-60 ° C. and add enough water, add water, crush it, adjust the concentration by adding water, and heat to denature the protein. A method for producing a soy peptide paste, characterized in that a koji juice is heated at 70 to 90C 3. The soybean according to claim 2, wherein the step of grinding and emulsifying the dried germinated soybean and the soybean content of the treatment is pulverized by a grinder and an emulsifier, and filtered to form a paste. Method for producing peptide paste 3. The process of adding a peptide-degrading enzyme and a fibrinolytic enzyme to the emulsified soybean component and aging in the emulsified soybean component is performed at a temperature of 30-50 ° C. A method for producing a soybean peptide paste, characterized by further decomposing the paste by aging in a range The method for producing a soybean peptide paste according to claim 2, wherein the step of filling the container with the aging paste and sterilizing the container includes sterilizing the paste at a temperature of 70 to 100 ° C after filling the container with the paste. .

Images