JP2008206499A - Disinfection method of low denatured soybean protein composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a soybean protein composition which achieves disinfection with low denaturation. <P>SOLUTION: A solution of low denatured soybean composition salinized with an ion intensity of 0.04 or more is heated for more than 30 min at 60°C or higher but below the denaturing temperature of the soybean protein to disinfect. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for sterilizing a low-denatured soy protein composition.

  Protein derived from soybean has a good amino acid balance, and recently, physiological effects such as serum cholesterol lowering activity have been reported. The US Food and Drug Administration (FDA) recommends that high-quality soy protein be taken into the diet at 25 g per person (6.25 g per serving) or more to reduce cholesterol risk and heart disease. ing. In Japan, foods with a function to lower serum cholesterol are approved as foods for specified health use, assuming the intake of 6 g or more of soy globulin per person per day.

  In general, soybean has many parasitic fungi derived from soil, and it is preferable to perform some sterilization treatment in order to supply it as a food material. For example, to sterilize coliform bacteria, heat treatment at 60 to 65 ° C for about 30 minutes is effective, but soy protein begins to heat denature at around 60 ° C, so it is sufficient in the temperature range where soy protein does not denature. It has been difficult to perform heat sterilization stably.

  Many soy protein products such as isolated soy protein, concentrated soy protein, and soy milk powder are subjected to high temperature and pressure treatment for sterilization, and the protein is denatured. Due to such modification, various wheat products added with soy protein products are adversely affected by their physical properties, but particularly when added to noodles, they are significantly affected such as poor noodle-making properties. Therefore, a practical soy protein-enhanced noodle has not been obtained.

S. Utsumi, T. Nakamura, K. Harada and T. Mori, Agric. Biol. Chem., 51 (8), 2139-2144 (1987) Thahn, V. H. and Shibasaki, K., J. Agric. Food Chem., 24, 117, 1976

  An object of the present invention is to provide a soy protein composition that is low-denatured and sterilized.

  The present inventors have conducted intensive research to solve the above-mentioned problems. In order to sterilize, it is necessary to increase the heating temperature, but if the temperature is increased, a contradictory phenomenon occurs in which the protein is thermally denatured. Therefore, in further diligent research, it was found that S. Utsumi et al. Applied a report (Non-patent Document 1) that the denaturation temperature rises when the ionic strength of soybean protein increases with the addition of salts. That is, the present inventors have completed the invention that heat sterilization can be stably performed by increasing the denaturation temperature of soybean protein by increasing the ionic strength by adding salts. Thus, there has never been a concept of applying changes in the denaturation temperature of soy protein due to salts to heat sterilization technology.

That is, the present invention
(1) A method for sterilizing a low-denatured soy protein composition, wherein the solution is salted and heated in an aqueous solution of soy protein.
(2) The method for sterilizing a low-denatured soybean protein composition according to (1), wherein the ionic strength during salting is 0.04 or more.
(3) The method for sterilizing a low-denatured soy protein composition according to claim 2, wherein the heat sterilization condition is a product temperature of 60 ° C or higher and lower than the denaturation temperature of the soy protein.
(4) The method for sterilizing a low-denatured soy protein composition according to claim 3, which is a soy protein composition containing 10% or more of β-conglycinin, and the heat sterilization condition is less than 65 ° C.
(5) The method for sterilizing a low-denatured soy protein composition according to claim 3, wherein the soybean protein composition contains less than 10% β-conglycinin, and the heat sterilization conditions are less than 85 ° C.
(6) A method for producing a low-denatured and sterilized soybean protein composition using the sterilization method of (1) to (5).
(7) A low-denatured and sterilized soybean protein composition obtained by the production method of (6).
It is.

  According to the present invention, a sterilized low-denatured soy protein composition can be obtained, and can be safely added to noodles and other foods.

  Hereinafter, the present invention will be described in detail. The present invention relates to a method for sterilizing a low-denatured soy protein composition, which is suitable for addition to noodles and the like, and is heated while maintaining a low-denatured state.

  The low-denatured soy protein composition referred to here is a composition containing soy protein as a main component, concentrated soy protein washed with alcohol or an acid solution from soybean raw materials such as soybean and defatted soybean, water or hot water. The soymilk solution extracted from the soymilk and the soymilk solution after separation of the protein from the soymilk solution by isoelectric precipitation at a pH of about 4 to 5, and then redissolved, or spraying of these protein solutions The soybean protein composition which can avoid the process which protein denatures as much as possible among the dried substances by drying, freeze-drying, etc., and can confirm with low denaturation by the test mentioned later is shown. Moreover, by increasing the G of the centrifugal separation when removing the fiber, a soybean protein composition having a low polar lipid content extracted with chloroform methanol can be obtained, which has good flavor properties and a low-denatured soybean protein composition. It is suitable for various uses.

  Furthermore, a β-conglycinin fraction and a glycinin fraction obtained by fractionation as reported from Thahn, V. H. et al. (Non-patent Document 2) can also be used. In particular, a high glycinin low-denatured soy protein composition containing less than 10%, preferably less than 7% β-conglycinin in the protein has a denaturation temperature higher than that of a normal soy protein composition containing 10% or more β-conglycinin in the protein. And is suitable as a raw material for preparing a low-denatured soy protein composition. The protein content of β-conglycinin used here is determined by staining a gel electrophoresed by SDS-PAGE with Coomassie Brilliant Blue and measuring it with a densitometer after decolorization.

  Various treatments used to prepare a low-denatured soy protein composition for the purpose of extraction, concentration, sterilization, drying, improvement of physical properties, etc., under conditions such as temperature, pH, pressure, etc. that do not cause soy protein to denature. Only need to be done.

  The degree of protein modification by heat sterilization can be measured from the physical properties, that is, the elongation of the dough and the hardness of the noodle, by the following noodle making test. Specifically, 33.5 g of wheat flour, 17.5 g of powdered soy protein composition, 2.5 g of sodium chloride and water are mixed by hand to make a rag-like dough. The amount of water is adjusted so that the dough has an appropriate hardness (hardness that holds cold rice). After resting for 5 minutes, knead the dough and degas with a vacuum sealer. Combined and rolled by hand-rolled pasta machine to make a 1.2mm thick noodle strip. Furthermore, it is cut into a width of 1.2 mm with incisors to make noodle strings. The physical properties of the dough are measured by an intrusion break test. The noodle strip stretched to a thickness of 1.2 mm is left overnight at 4 ° C., returned to room temperature, then passed through a 1.2 mm roller and cut into 40 mm × 40 mm. . Place the dough on a plate with a hole with a diameter of 16 mm, and then place the same holed plate (weight 1002 g) on it. A spherical plunger with a diameter of 5 mm is used to penetrate at a speed of 1 mm / sec, and the displacement at the breaking point (the point of contact with the sample is 0 point) is obtained as the measured value (elongation of the dough). If the soybean protein composition has the same composition, the smaller the degree of modification, the higher the value.

  The physical properties of the noodles after boiling were as follows: boiled noodle strings left at 4 ° C overnight, boiled at 100 ° C for 5 minutes, then boiled up and 15 minutes later, using a wedge-shaped plunger and a bottom surface at a plunger speed of 0.05 mm / sec. Compress to 0.1 mm and obtain the load at the breaking point as the measured value (hardness of noodles). If the soybean protein composition has the same composition, the smaller the degree of modification, the higher the value. The degree of denaturation of the soy protein composition is preferably low denaturation, in which the dough elongation and noodle hardness values measured by this method are both 80% or more before heat treatment. The difference in the degree of modification before and after treatment is not a problem in practice.

  In order to obtain a sterilized soy protein composition from an unsterilized low-denatured soy protein composition, when sterilizing by heating, the soy protein composition should be heated to 60 ° C for 30 minutes or longer. It is. However, in the case of normal isolated soy protein containing 10% or more of β-conglycinin in the protein, denaturation occurs when heating for more than 30 minutes at a temperature exceeding 63 ° C without salting, resulting in extreme physical properties of the soy protein. Therefore, there is a problem in using this as a low-denatured soy protein composition.

  Therefore, when the low-denatured soy protein composition is heat-treated, the denaturation temperature of the soy protein can be increased by adding a salt with an ionic strength of 0.04 or more, preferably 0.08 or more, more preferably 0.12 or more. As the ionic strength increases, the denaturation temperature also increases. At an ionic strength of 0.2, an increase in the denaturation temperature of about 5 ° C. is observed. The upper limit of the ionic strength is not particularly set, but if the ionic strength is too high, the ash content of the low-denatured soy protein composition is increased, resulting in a taste. Actually, the ionic strength is preferably 0.5 or less, and more preferably 0.3 or less.

  Salts added during heating are sulfates, nitrates, carbonates, bicarbonates, chlorides, etc., with alkali metals such as sodium and potassium as well as ammonium as cations, for example, sodium chloride, potassium chloride, sulfuric acid. Sodium, ammonium sulfate and the like can be used, but sodium chloride is most preferable from the taste and price.

  By this salting, heat sterilization treatment is performed at a temperature of 60 ° C. or more and less than 67 ° C., preferably at a temperature of 61 ° C. or more and less than 65 ° C., more preferably at a temperature of 61 ° C. or more and less than 63 ° C. while maintaining a low-denatured state. Can be done. Below 60 ° C, the effect of sterilization is weak, and at 68 ° C or higher, denaturation starts. The heating time needs to be 30 minutes or more. Although the upper limit of the heating time is not particularly set, heating for a long time is usually within 3 hours, more preferably within 1 hour, because production efficiency is poor. In this case, the concentration of the aqueous solution of soybean protein composition is 2 to 20% by weight, preferably 5 to 15% by weight as the solid content in the liquid.

  In addition, when the low-denatured soy protein composition is a high-glycinin low-denatured soy protein composition, the denaturation temperature is originally higher than that of a normal soy protein composition, but heating at around 80 ° C is possible by adding salt. Become. Therefore, efficient heat sterilization at a temperature of 60 ° C. or higher and lower than 85 ° C., preferably 70 ° C. or higher and lower than 85 ° C., more preferably 80 ° C. or higher and lower than 85 ° C., while maintaining a low denatured state. Processing can be performed. At this time, the effect of sterilization is weak when the temperature is lower than 60 ° C., and denaturation starts when the temperature is 85 ° C. or higher.

  The pH at the time of sterilization needs to be in a pH range where the protein is not easily heat denatured. A pH of 5-8.5, preferably 6.5-7.5 is suitable, but other pH ranges can be used depending on the heating temperature.

  Many fungi, including E. coli, can be killed under the heating conditions described above, and safety problems such as the production of toxins during the process are significantly reduced, but some heat-resistant fungi such as those of the genus Bacillus Thermostable spores may not die. In this regard, after preparing a soy protein food using a low-denatured soy protein composition, such as noodles, it is safer than two-stage sterilization at the distribution stage or at the stage of serving food by adding heat sterilization. Can be secured.

For example, various types of noodles and various types of noodles formed using the low-denatured soy protein composition obtained according to the present invention are returned to hot water or water as they are, after cryopreservation or after drying. Various heat treatments such as boiling, steam, electromagnetic heating, and pressure heating can be performed and used for meals. As with normal food sterilization, pressurized heating in a humid heat environment is particularly effective. By this heating, the blended low-denatured soy protein composition is denatured and deviates from the above-mentioned conditions of low denaturation. However, the low-denatured state of the soy protein composition is an essential requirement only in the process of adding noodles to make noodles, the so-called soy protein food molding process. It does not pose any problems for the use of the composition.

  Examples will be described below, but the technical idea of the present invention is not limited to these examples.

○ Difference in the degree of heat denaturation at each temperature with or without salt Add 7 times the amount of water to defatted soybeans, adjust to pH 7 with sodium hydroxide, mix and extract, and then remove the precipitate by centrifugation The residue was further treated with 5 times the amount of defatted soybean water and extracted in the same manner as that extracted with the previous 7 times amount. The protein was precipitated by adjusting the pH to 4.5 with hydrochloric acid and collected by centrifugation. After adding water, the mixture was neutralized with sodium hydroxide and spray-dried at a hot air temperature of 180 ° C. and an exhaust air temperature of 70 ° C. to obtain a powdered isolated soybean protein A.

  Separated soy protein A was dissolved to a concentration of 12% by weight and heated in a constant temperature bath at each temperature for 30 minutes. The salt added was added at a concentration of 1.2% by weight (ionic strength 0.21) in the solution and heated in the same manner. After freeze-drying, it was pulverized and the degree of modification was evaluated by a noodle making test. About what added salt, the mixing | blending was adjusted so that salt and protein mass might become fixed at the time of noodle making. The degree of modification was expressed as a relative value with the unheated dough elongation and the noodle hardness as 100%, respectively.

  In Comparative Examples 2 to 4 to which no salt was added, the elongation of the dough and the hardness of the noodles were both 80% or more up to a heating temperature of 60 ° C, and the degree of modification was slight, but the hardness of the noodles was 80% at 63 ° C or more. Degeneration was observed. In Examples 1 and 2 to which salt was added, the elongation of the dough to 65 ° C. and the hardness of the noodles were both 80% or more, and the modification was slight. However, even when sodium chloride was added, in Comparative Example 5 heated at 68 ° C., the noodle hardness was less than 80%, and denaturation was observed.

[Table 1] Difference in degree of heat denaturation at each temperature with and without salt

○ Difference in degree of heat denaturation due to salt concentration Dissolved soy protein A was dissolved at 12% by weight, and sodium chloride was added and dissolved at various concentrations of 0.3 to 0.9% by weight (ionic strength 0.05 to 0.15). Heat at 30 ° C. for 30 minutes. After freeze-drying, it was pulverized and the degree of modification was evaluated by a noodle making test. The formulation was adjusted so that the salt and protein amounts were constant during the noodle making. The degree of modification was expressed as a relative value with the elongation of the unheated dough and the hardness of the noodles as 100%, respectively.

  In Examples 3 to 5 to which sodium chloride was added in an amount of 0.3% by weight (ionic strength 0.05) or more, both the elongation of the dough and the hardness of the noodles were 80% or more, and the modification was slight.

[Table 2] Difference in degree of heat denaturation due to salt concentration

Bactericidal effect A solution obtained by culturing a group of soybean-derived fungi was inoculated into a solution in which isolated soybean protein A was dissolved at a concentration of 12% by weight, and heated at each temperature in a thermostatic bath for 30 minutes. The salt added was added at a concentration of 1.2% by weight (ionic strength 0.21) and heated in the same manner. After cooling, general viable bacteria were measured by culturing at 35 ° C. for 48 hours in a standard agar medium, and coliform bacteria were measured by culturing at 35 ° C. for 24 hours in a desoxycholate medium.

  Heating at 60 ° C or higher decreased general viable bacteria, and coliform bacteria were not detected. In Example 6 to which salt was added, the bactericidal effect was not changed.

[Table 3] Bactericidal effect

Example of preparation of low-denatured soy protein composition [Example 7]
Ten times the amount of water was added to defatted soybean, adjusted to pH 6.7 with sodium hydroxide, mixed and extracted, and the precipitate was removed by centrifugation to obtain an extract. The protein was precipitated by adjusting the pH to 4.5 with hydrochloric acid and collected by centrifugation. The precipitate was washed and recovered by adding water and centrifuging again. Water was added to a solid content of 10% by weight, neutralized to pH 7.1 with sodium hydroxide, and homogenized to solubilize. To the solubilized solution, 0.7% by weight (ionic strength 0.12) of sodium chloride was added and heated to a liquid temperature of 62 ° C. in a heat exchanger having a heat medium temperature of 68 ° C. After maintaining in a water bath at 61 to 62 ° C. for 45 minutes, spray drying was performed at a hot air temperature of 183 ° C. and an exhaust air temperature of 68 to 73 ° C. to obtain a powdered isolated soybean protein B. As a comparative study, powdered isolated soy protein C was obtained which was spray-dried under the same conditions without heating the solubilized neutralized solution. In the noodle making test of the isolated soy protein B, the elongation of the dough and the hardness of the noodles were measured. When the value of the isolated soy protein C was 100%, the elongation of the dough was 104%. Hardness was 83.4%, and denaturation by heating was slight.

○ Use effect of potassium chloride [Example 8]
Add 7 times the amount of water to the defatted soybean, adjust to pH 7 with sodium hydroxide, mix and extract, remove the precipitate by centrifugation, and then add 5 times the amount of water to the residue. In the same manner, an extract was obtained. The protein was precipitated by adjusting the pH to 4.5 with hydrochloric acid and collected by centrifugation. The precipitate was washed and recovered by adding water and centrifuging again. Water was added to neutralize to pH 7.1 with sodium hydroxide, and the dry weight was adjusted to 11%. Salt 0.35% (ionic strength 0.06) and potassium chloride 0.35% (ionic strength 0.05) were added and dissolved, heated at 65 ° C for 45 minutes, then spray dried at hot air temperature 180 ° C and exhaust air temperature 72 ° C to powder In the form of isolated soybean protein D. For comparative study, a powdered isolated soy protein E was obtained which was spray-dried under the same conditions without heating the neutralizing solution. The elongation of the dough and the hardness of the noodles in the noodle making test of the isolated soy protein D were measured, and expressed as a relative value when the value of the isolated soy protein E was 100%, the dough elongation was 81.5%, The hardness was 84.8%, and the denaturation by heating was slight.

Preparation Example of High Glycinin and Low Denatured Soy Protein Composition Sprayed with 10 kg of defatted soybean while mixing 1.5 kg of 70% ethanol, and held at 70 ° C. for 30 minutes. To this ethanol-treated defatted soybean, 8 times the amount of water was added, adjusted to pH 7.7 with sodium hydroxide, and mixed and extracted. After removing the precipitate by centrifugation, the residue was further treated in the same manner by adding 5 times the amount of defatted soybean water to obtain an extract. Sodium hyposulfite in an amount of 0.15% by weight was added to ethanol-treated defatted soybeans, adjusted to pH 5.8 with sulfuric acid, and the precipitate was collected by centrifugation. The precipitate was washed and recovered by adding water and centrifuging again. Water was added again, neutralized to pH 7.5 with sodium hydroxide, and spray-dried at a hot air temperature of 185 ° C. and an exhaust air temperature of 75 ° C. to obtain a high glycinin soy protein powder. The protein composition of this product on SDS-PAGE was 5% β-conglycinin and 93% glycinin per protein.

  The high glycinin soy protein powder was heat treated in a 90 ° C. oil bath for 30 minutes (liquid temperature 83 ° C.) with a total amount of 350 g with or without 12 wt% concentration and 1.2 wt% sodium chloride (ionic strength 0.21). After freeze-drying, it was ground and used as a sample.

  In Comparative Example 11 without addition of salt (Table 4), the elongation of the dough and the hardness of the noodles both fell below 80%, and denaturation was observed. In Example 9 in which salt was added, both the elongation of the dough and the hardness of the noodles were 80% or more, and the modification was slight. Moreover, in Example 9, the number of general viable bacteria decreased compared with the unheated comparative example 10, and the high bactericidal effect was recognized.

[Table 4] Preparation example of high glycinin low modified soybean protein composition

○ Heat sterilization after noodle making Add 7 times the amount of water to defatted soybeans, adjust to pH 7 with sodium hydroxide, mix and extract, remove the precipitate by centrifugation, and then add defatted soybeans to the residue. A 5-fold amount of water was added and the same treatment was performed, and an extract was obtained together with the one extracted with the previous 7-fold amount. The protein was precipitated by adjusting the pH to 4.5 with hydrochloric acid and collected by centrifugation. After adding water, the mixture was neutralized with sodium hydroxide to pH 7, and 0.7% by weight (ionic strength 0.12) sodium chloride was added. After adding the cultured bacterial group derived from soybeans, heat in a water bath at 63 ° C for 30 minutes, and spray-dry at a hot air temperature of 180 ° C and an exhaust air temperature of 70 ° C to obtain powdered isolated soy protein F It was. Noodles are made by mixing 35.2 parts by weight of soy protein F, 33.5 parts by weight of wheat flour, 33.5 parts by weight of starch, 2.8 parts by weight of salt, and 55 parts by weight of water, and processed under various heating conditions. After the measurement, coliform bacteria, general live bacteria, and heat-resistant bacteria (100 ° C. for 10 minutes) were measured.

  In Example 10 which was not heated after noodle making, coliform bacteria were not detected, but many viable bacteria and heat-resistant bacteria were detected. In Example 11, which was heated at 100 ° C. for 4 minutes after the noodle making, the number of viable bacteria was significantly reduced, but the heat-resistant bacteria was not so different from that of unheated. In Example 12 heated at 121 ° C. for 20 minutes after the noodle making, all fungi including heat-resistant bacteria were not detected.

[Table 5] Sterilization effect by reheating

  According to the present invention, a sterilized low-denatured soy protein composition can be obtained. Proteins can be safely added to noodles and other foods without deterioration of physical properties, and unprecedented high protein foods can be produced.

Claims (7)

A method for sterilizing a low-denatured soy protein composition, characterized by salting and heating an aqueous solution of soy protein. The method for sterilizing a low-denatured soy protein composition according to claim 1, wherein the ionic strength during salting is 0.04 or more. The method for sterilizing a low-denatured soy protein composition according to claim 2, wherein the heat sterilization condition is a product temperature of 60 ° C or higher and lower than the denaturation temperature of the soy protein. The method for sterilizing a low-denatured soy protein composition according to claim 3, which is a soy protein composition containing 10% or more of β-conglycinin and the heat sterilization condition is less than 65 ° C. The method for sterilizing a low-denatured soy protein composition according to claim 3, which is a soy protein composition containing less than 10% of β-conglycinin and the heat sterilization condition is less than 85 ° C. The manufacturing method of the soybean protein composition sterilized by low denaturation using the sterilization method of Claims 1-5. A low-denatured and sterilized soybean protein composition obtained by the production method of claim 6.