JP2009171913A - Soybean peptide-containing powdery food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide soybean peptide-containing powdery food which is suppressed in coagulation during storage and to which a component getting unstable due to moisture absorption can be added. <P>SOLUTION: The soybean peptide-containing powdery food contains thermolysin hydrolysate comprising soybean protein, and has low moisture absorption to be suppressed in coagulation during storage by using the thermolysin hydrolysate of the soybean protein as a raw material for the soybean peptide-containing powdery food. Also, the component getting unstable when absorbing moisture can be added to the powdery food. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a powdered food containing a thermolysin hydrolyzate of soy protein.

  From the viewpoint of soybean health effects, attempts have been made to include soy protein and soy peptide in foods and beverages. For example, in order to reduce the bitterness peculiar to soy peptide, the soy peptide containing powder food which added the specific organic acid sodium salt and saccharide | sugar is known (refer patent document 1).

In addition, soy protein and soy peptide are dissolved or dispersed in water or acidic foods and drinks, soy protein-containing powder composition for acidic foods and drinks containing granulated soy protein (patent document) 2) is known.
Japanese Patent No. 3487215 JP 2005-287506 A

  However, powdered foods containing these soy proteins and soy peptides are easy to absorb moisture, cause caking during storage, and become poorly soluble in solvents such as water, so that they are sufficiently suitable for storage. I can not say. Furthermore, since the powdered food easily absorbs moisture, it is necessary to avoid blending with a component that becomes unstable due to moisture absorption.

  An object of the present invention is to provide a soy peptide-containing powdered food that can be consolidated with a component that is prevented from solidifying during storage and becomes unstable due to moisture absorption.

  The inventor of the present invention uses a soy protein thermolysin hydrolyzate as a raw material for a soy peptide-containing powdered food, thereby obtaining a powdered food that has low hygroscopicity and suppressed caking during storage. It has been found that an unstable component can be added to the powdered food, and the present invention has been completed.

The present invention
[1] A powdered food containing a thermolysin hydrolyzate of soy protein,
[2] Powdered food according to [1] above, wherein the content of the thermolysin hydrolyzate of soy protein is 0.1 to 90% by weight, and [3] Furthermore, ascorbic acid, vitamin B1, vitamin K, coenzyme Q10, α -The powder food according to [1] or [2] above, comprising at least one selected from the group consisting of lipoic acid, polyphenols, astaxanthin, and fucoxanthin.

  Even if the powdered food of the present invention contains soy peptide, it is difficult to absorb moisture, so that the caking during storage is suppressed, and it is possible to blend with a component that becomes unstable due to moisture absorption. Play.

  The powder food of the present invention has a great feature in that it contains a thermolysin hydrolyzate of soybean protein (hereinafter referred to as thermolysin hydrolyzate).

  Thermolysin hydrolyzate is obtained by hydrolyzing soy protein with thermolysin, but thermolysin hydrolyzate has a relatively high molecular weight compared to the soy protein hydrolyzate used in conventional powdered foods Since it has a molecular weight distribution, in the present invention, it is presumed that the hygroscopicity can be made lower than the powdered food containing the conventional soybean peptide by containing it in the powdered food. Moreover, it is estimated that it becomes possible to further mix | blend the component which becomes unstable by moisture absorption to this powdered food since the said powdered food becomes low hygroscopicity by containing a thermolysin hydrolyzate. In the present specification, the “component that becomes unstable due to moisture absorption” refers to a component that causes a chemical reaction such as a decomposition reaction or an oxidation-reduction reaction by moisture absorption, and is obtained by being oxidized by moisture absorption, for example. Also included are components that react with the peptide to produce additional colored material.

  The soybean protein in the present invention is not particularly limited as long as it is a protein derived from a soybean plant, but is preferably a protein derived from the seed of a soybean plant.

  Therefore, in the present invention, the soybean plant itself, the seed of the soybean plant itself, or the crushed or crushed product of the plant or the seed may be used as the soybean protein, but preferably from all components in the soybean plant. What isolate | separated and refine | purified the protein component, More preferably, what isolate | separated and refine | purified the protein component from all the components in the seed of a soybean plant is used. The soy protein obtained by separation and purification in this way may contain substantially all kinds of proteins contained in soybean plants or soybean plant seeds, and also contains some kinds of proteins. It may be.

  As the soy protein, commercially available products can also be suitably used. For example, Nisshin Cosmo Foods Co., Ltd., ADM Far East Co., Ltd., Showa Sangyo Co., Ltd., Fuji Oil Co., Ltd., Koyo Shokai Co., Ltd., etc. Readily available from other manufacturers or suppliers.

  In the present specification, the seeds of soybean plants not only refer to the whole structure commonly referred to as soybean seeds, but also include, for example, dehulled soybean seeds, defatted soybean seeds (powder), and snow flora (Okara) obtained from the whole soybean seeds. ) Etc.

  Thermolysin (EC3.4.24.27) used in the present invention is a heat-resistant protease produced by a heat-resistant bacterium called Bacillus thermoproteolyticus. Thermolysin is generally known to cleave a peptide bond on the amino group side of a hydrophobic amino acid residue having a large side chain (for example, isoleucine, leucine, valine, phenylalanine, methionine, alanine, etc.).

  Commercially available thermolysin can be suitably used, and is easily available from manufacturers such as Daiwa Kasei Co., Ltd. In the present invention, a protease known in the art as a protease having peptide cleavage characteristics (such as cleavage sequence specificity) equivalent to thermolysin can be used as thermolysin.

  In the present invention, when hydrolyzing soybean protein, a protease other than thermolysin may be used as long as the effects of the present invention are not impaired. Other proteases are not particularly limited, and examples include papain, bromelain, trypsin, chymotrypsin, pancreatin, and subtilin. These may be used alone or in combination of two or more with thermolysin.

  The reaction conditions used when hydrolyzing soy protein with thermolysin are not particularly limited and may be appropriately selected by those skilled in the art according to common general technical knowledge. For example, when using commercially available thermolysin, it can be used according to the instruction manual. As a specific example, soy protein or a soy protein concentration in a solvent such as water is preferably 0.1 to 30% (w / v), more preferably about 1 to 10% (w / v). The raw material containing soy protein is suspended and hydrolyzed by adding thermolysin to this suspension so that it is preferably about 0.001 to 3% (w / v), more preferably about 0.01 to 0.125% (w / v). The aspect which performs reaction is mentioned. As reaction temperature, 30-80 degreeC is preferable, 40-70 degreeC is more preferable, 50-60 degreeC is further more preferable. The reaction time is preferably 2 to 30 hours, more preferably 3 to 24 hours, further preferably 10 to 20 hours, and further preferably 12 to 18 hours. The pH of the reaction solution is preferably around pH 7.0 to 8.5, which is the optimum pH for thermolysin.

  The means for stopping the reaction is not particularly limited, and known means can be used. Examples of such means include heat treatment. Specifically, the reaction product may be heat-treated at a temperature of about 80 to 100 ° C., preferably for 3 to 20 minutes, more preferably 5 to 15 minutes, and at 85 ° C. for 15 minutes or at 100 ° C. for 5 minutes. Thermolysin contained in the reaction product can be inactivated by heat treatment for minutes.

  The thermolysin hydrolyzate obtained by the hydrolysis reaction as described above can be further processed by any method known to those skilled in the art, if necessary. For example, it is preferable to remove large solid particles in the hydrolyzate by a treatment such as filtration. Filtration conditions and the like are not particularly limited and may be appropriately selected by those skilled in the art according to common general technical knowledge. For example, when the filter paper is likely to be clogged, a filter aid or the like can be suitably used.

  Moreover, the thermolysin hydrolyzate can be pulverized by concentrating under reduced pressure and then freeze-drying. The conditions and equipment used for concentration under reduced pressure and lyophilization are not particularly limited, and can be appropriately selected by those skilled in the art according to common technical knowledge. The thermolysin hydrolyzate thus powdered can be used as it is or after being dissolved in a solvent such as water.

  The thermolysin hydrolyzate may contain substantially all of a wide variety of peptides generated by hydrolyzing soy protein with thermolysin, or such a wide variety of peptides may be known. It may be a part obtained by further fractionation and purification by the method. However, for convenience, the soy protein is used as it is in a state containing substantially all of a wide variety of peptides obtained by hydrolysis with thermolysin.

  The average molecular weight of the thermolysin hydrolyzate in the present invention is preferably 300 to 10,000. The average molecular weight is more preferably 400 to 5000, more preferably 500 to 3500, and even more preferably 550 to 3200, from the viewpoint of moisture absorption and low content of dipeptides and tripeptides that are easily deliquescent. . The average molecular weight of the thermolysin hydrolyzate can be measured by any method known to those skilled in the art, for example, gel permeation chromatography (GPC). In this specification, the average molecular weight measured by the GPC method means “peak average molecular weight”, and “peak average molecular weight” is the molecular weight corresponding to the elution time of the peak top (the strongest peak) of the chromatogram. Means.

  In addition, the thermolysin hydrolyzate has a molecular weight distribution including a high molecular weight from the viewpoint of low moisture content, dipeptide or tripeptide content that is easily deliquescent, and the molecular weight distribution is preferably 100 to 30000, 400-30000 is more preferred, and 500-30000 is even more preferred. The molecular weight distribution of the thermolysin hydrolyzate can be calculated from the elution curve obtained by the GPC method.

In the present invention, as a thermolysin hydrolyzate, a commercially available product “Colaplus ^™ N” (peak average molecular weight: 711, molecular weight distribution: 100 to 30000, manufactured by ROHTO Pharmaceutical Co., Ltd.) can be used.

  The content of soybean peptide in conventional soybean peptide-containing powdered food is generally 30% by weight or less, preferably 10% by weight or less, from the viewpoint of hygroscopicity. However, since the powdered food of the present invention has low hygroscopicity by using a thermolysin hydrolyzate as a soy peptide, the amount of thermolysin hydrolyzate is not particularly limited, and a high content of the hydrolyzate is also possible. . That is, the content of the thermolysin hydrolyzate in the powdered food of the present invention is preferably 0.1 to 90% by weight, more preferably 10 to 80% by weight, and even more preferably 10 to 50% by weight.

  The powdered food of the present invention is not particularly limited as long as it contains the thermolysin hydrolyzate. Nutrients such as saccharides, lipids, proteins, minerals, vitamins, and the like as long as they do not impair the effects of the present invention, and these Vegetable and fruit juice containing nutrients, milk ingredients, seaweeds, seafood, meat and other food powders and extracts, and if necessary, powder savory agents, colorants, highly hygroscopic Chinese herbal extract powders, fragrances, You may contain additives, such as a thickener, a sour agent, a seasoning, a dispersing agent, a stabilizer. The protein is not particularly limited and may be a soybean peptide other than soybean protein or thermolysin hydrolyzate.

  Moreover, since the powder food of the present invention has low hygroscopicity, it comprises ascorbic acid, vitamin B1, vitamin K, coenzyme Q10, α-lipoic acid, polyphenols, astaxanthin, and fucoxanthin as components that become unstable due to moisture absorption. It is possible to suitably blend at least one selected from the group. The content of the component is not particularly limited as long as the effects of the present invention are not impaired.

  The powdered food of the present invention is a method of mixing a thermolysin hydrolyzate and the one or more nutrients and additives into a powder, or a powdered thermolysin hydrolyzate and the one or more nutrients and additives. It can manufacture by the method of mixing an agent. The powdering method is not particularly limited, and can be appropriately selected by those skilled in the art according to common general technical knowledge.

  Since the powder food of the present invention has low hygroscopicity, the shape thereof is not particularly limited, and may be the powder itself obtained by the above method. The obtained powder is further pulverized, granulated, etc. The adjusted product obtained by (1) may be used. The shape can be adjusted according to a known method.

  Specific examples of the powdered food of the present invention include instant soup, powdered tea, powdered soft drink, powdered milk, powdered liquor, powdered coffee, powdered green juice, powdered vegetable drink, powdered milk shake, powdered shiruko, powdered seasoning, dashi , Powdered sesame, powdered natto, sprinkled, powdered oligosaccharides, powdered sugar, kinako, seasoned bonito, salmon flakes, seasoned dried tarako, dried mentako, dried young vegetables, dried red shiso, dried green shiso, powdered wasabi, powdered vegetable, powdered fruit, A powder seasoning is mentioned.

  The powdered food of the present invention may be ingested as it is or dissolved or dispersed in a solvent such as water, milk, fruit juice, hot water, sports drink, coffee, tea, various juices, miso soup and alcohol.

  EXAMPLES Hereinafter, although this invention is demonstrated further in detail using an Example, this invention is not limited only to this Example.

[Average molecular weight and molecular weight distribution of thermolysin hydrolyzate]
Soybean peptide is dissolved in 25 mM Tris-HCl buffer (containing 150 mM NaCl, pH 7.5) to prepare a 1 mg / mL test solution. HPLC column Superdex peptide HR (10 mm ID × 30 cm, manufactured by Amersham Biosciences) is equilibrated with the same buffer, and 100 μL of the test solution is injected into this column. The flow rate of the column is 0.5 mL / min, the column temperature is room temperature, the peptide is detected at 214 nm, and the molecular weight distribution and peak average molecular weight are estimated from the elution time. In addition, as a peptide preparation with a known molecular weight, Cytochrome C (manufactured by Sigma, molecular weight 12327), Aprotinin (manufactured by Sigma, molecular weight 6518), Hexaglycine (manufactured by Sigma, molecular weight 360), Triglycine (manufactured by Sigma, molecular weight 189) Glycine (manufactured by Sigma, molecular weight 75) was used.

Example 1 Preparation of powdered food containing thermolysin hydrolyzate The raw materials shown in Table 1 were mixed, and thermolysin hydrolyzate of soy protein (trade name: Collaplus ^TM N, ROHTO Pharmaceutical Co., Ltd., peak average molecular weight: 711, molecular weight A powdered food containing a thermolysin hydrolyzate having a content of (distribution: 100-30000) of 30% by weight was prepared.

Comparative Example 1 Production of Commercial Soy Peptide-Containing Powder Food Instead of Cola Plus ^TM N, a commercial soy peptide powder (product of PII Bio Inc. A commercial soybean peptide-containing powdered food was prepared in the same manner as in Example 1 except that peak average molecular weight: 543 and molecular weight distribution: 100 to 6000) were used.

Test Example 1 Evaluation of hygroscopicity As an evaluation of hygroscopicity, the weight increase rate was calculated for the samples before and after moisture absorption, and the appearance and solubility were evaluated. That is, a sample obtained by drying 0.5 g of each of Example 1 and Comparative Example 1 at 100 ° C. for 2 hours was used as a sample before moisture absorption. On the other hand, 0.5 g of each of the other samples of Example 1 and Comparative Example 1 were similarly dried and weighed, and the sample stored for 12 days at 25 ° C. and 65% relative humidity was sampled after moisture absorption. It was. About the sample after moisture absorption, the weight after a preservation | save was measured and the weight increase rate was computed. Moreover, the external appearance of the sample after moisture absorption of Example 1 and Comparative Example 1 was compared with the external appearance of the sample before moisture absorption. Furthermore, 50 ml of water as a solvent was simultaneously added to both the sample before and after moisture absorption in Example 1 and Comparative Example 1 and stirred gently to compare the degree of dissolution before and after storage. In addition, when comparing the degree of dissolution, a test using milk instead of water as a solvent was also conducted. Appearance and solubility were evaluated according to the following evaluation criteria. The results are shown in Table 2.

[Evaluation criteria for appearance]
○: No change compared to before storage.
X: Consolidation compared with before storage.

[Evaluation criteria for solubility]
○: Completely dissolved in both water and milk in 30 seconds as before storage.
X: It does not completely dissolve in both water and milk after storage compared to before storage.

  As shown in Table 2, it was found that Example 1 is less hygroscopic than Comparative Example 1 and is easily dissolved in a solvent even after storage.

Example 2 Preparation of a powdered food containing a thermolysin hydrolyzate 10 g of thermolysin hydrolyzate of soy protein and 10 g of L-ascorbic acid (food additive grade, manufactured by Kanto Chemical Co., Inc.) were dissolved in 200 mL of deionized water and then lyophilized. A powdered food containing a thermolysin hydrolyzate was prepared.

Comparative Example 2 Preparation of Commercially Soya Peptide-Containing Powder Food Instead of Colaplus ^TM N, a commercially available soy peptide powder (manufactured by PI IC Bio, A commercial soybean peptide-containing powdered food was prepared in the same manner as in Example 2 except that peak average molecular weight: 543 and molecular weight distribution: 100 to 6000) were used.

Test Example 2 Evaluation of Hygroscopicity 4 g of the powdered foods of Example 2 and Comparative Example 2 were placed in a petri dish and stored at 40 ° C. under a relative humidity of 75% for 60 hours. The weight after storage was measured and the weight increase rate was calculated.

As a result, the weight increase rate of Example 2 was 5% by weight, whereas the weight increase rate of Comparative Example 2 was 10% by weight. Therefore, Example 2 was more hygroscopic than Comparative Example 2. I found it difficult to do. There was no difference in appearance between the two foods. In addition, the moisture content before storage of Example 2 and Comparative Example 2 is measured by measuring the moisture content of the raw material (Colaplus ^TM N (moisture content: 5.4% by weight; heat-dried at 100 ° C. for 5 hours, and then drying loss). ); Commercial soybean peptide powder (water content: 7.0% by weight; heat-dried at 100 ° C. for 5 hours, and then measured for water content from loss on drying); L-ascorbic acid (water content: 2% by weight; silica gel was added) After drying under reduced pressure for 3 hours in a vacuum desiccator, the water content was measured from the subsequent loss on drying))) and calculated from the amount used, Example 2 was 7.4% by weight and Comparative Example 2 was 9.0% by weight.

Test Example 3 Evaluation of Formulation Stability Powdered ascorbic acid is oxidized when it absorbs moisture under high humidity to produce oxidized ascorbic acid (dehydroascorbic acid) and dehydroascorbic acid when a peptide having an amino group coexists. It is known that a Maillard reaction product can be formed by reacting with. Thus, the stored powders of Example 2 and Comparative Example 2 were dissolved in deionized water, adjusted to pH 7.0 with dilute sodium hydroxide aqueous solution and then adjusted to 100 mL, and the absorbance at 420 nm was measured. Separately, an aqueous solution was similarly prepared for the powdered food before storage of Example 2 and Comparative Example 2, and the absorbance at 420 nm was measured to calculate the increase in the absorbance of the powdered food before and after storage. The results are shown in Table 3. The absorbance at 420 nm represents the amount of Maillard reaction product (melanoidin) of peptide and oxidized ascorbic acid.

  From the results of Table 3, it was confirmed that in Comparative Example 2, about 2.3 times as much melanoidin as Example 2 was produced. From this, it is presumed that Example 2 has lower hygroscopicity than Comparative Example 2, and as a result, the oxidation of ascorbic acid was prevented, and the progress of the Maillard reaction between oxidized ascorbic acid and the peptide was suppressed, It was found that thermolysin hydrolyzate is suitable in combination with a component (ascorbic acid) that becomes unstable due to moisture absorption.

  From the above, the thermolysin hydrolyzate used in the present invention has a low hygroscopicity even when contained in powdered foods, suppresses caking during storage, and is formulated with a component that becomes unstable due to moisture absorption. It can be said that it is suitable for powdered foods.

Formulation Examples 1 to 131 Preparation of powdered food containing thermolysin hydrolyzate Powdered food containing thermolysin hydrolyzate of soy protein (Colaplus ^TM N) was prepared according to a method known to those skilled in the art using the raw materials shown in Tables 4 to 12. Make it.

  The present invention provides a powdered food that can be blended with a component that has low hygroscopicity even if it contains soybean peptide, and that suppresses caking during storage and becomes unstable due to moisture absorption. .

Claims (3)

  A powdered food containing a thermolysin hydrolyzate of soy protein.   The powdered food according to claim 1, wherein the content of the thermolysin hydrolyzate of soy protein is 0.1 to 90% by weight. The powder according to claim 1 or 2, further comprising at least one selected from the group consisting of ascorbic acid, vitamin B1, vitamin K, coenzyme Q10, α-lipoic acid, polyphenols, astaxanthin, and fucoxanthin. Food.