JP2010115196A - Plant protein product and production method thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a plant protein product for fodder, and to provide a production method thereof. <P>SOLUTION: In the production method of a plant protein product, a plant protein raw material is converted into particulates smaller than the plant protein cell body by processing the raw material with a single sell separation technology removing cell walls by using an enzyme derive from Bacillus subtilis or Bacillus natto. The product is increased in digestibility after ingested by an animal or succeeding processing efficiencies in food processing and giving an ingredient of the animal fodder as an alternative and is widely applicable to food processing industry and functional foods. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention is a method for producing a protein product from a plant protein raw material. In particular, the protein product is produced by a strain produced by hydrolysis of a specific site of Bacillus subtilis or Bacillus natto using single cell separation technology. A method characterized by a manufacturing process.

  A conventional method for producing a feed protein is a fermentation method or a dry pressing method. The fermentation method is using batch production, which takes a long production time (more than 8 hours), which makes the product quality unstable. The content of crude protein in the product is 44-50% and the true digestibility is 90-94%. Because some producers increase the proportion of crude protein, adding animal protein (eg, animal organs) with high protein content to the product fears that the product will be contaminated with pathogens and spoiled. Another dry squeezing method is to physically squeeze and produce continuously, producing 0.2 tons per hour, resulting in a more stable product quality. The crude protein content in the product is 42-48% and the true digestibility is only 85%. Dry pressing methods are expensive to process and cannot eliminate anti-nutritive factors in the production process.

  Therefore, the present invention finally submits the vegetable protein product of the present invention and a method for producing the same through the results of repeated experiments and researches in order to solve the drawbacks of the conventional technique. This invention produces | generates a protein product using the protein enzyme produced | generated by Bacillus subtilis or Bacillus natto by a cell crushing or isolation | separation means. The protein product is enhanced in digestibility after being eaten by animals or subsequent processing efficiency of food processing, and can be used as a component of animal feed by substituting protein products generated from animal protein. . Furthermore, the protein production can be widely applied to the food processing industry and functional foods.

  In order to achieve the above object, the present invention is defined as follows.

  The present invention is a method for producing a protein product from a vegetable protein. Plant proteins applied to the present invention are yeast cells, green algae or spirulina plant cells, soybeans, black beans, mung beans, sesame, rice, straw, wheat, barley, corn, corn distillers (DDGS), kelp, nori Or a multi-cellular plant that is sugar beet, and soybean meal, rapeseed meal, grape seed meal or gluten. All plants have cell walls that affect nutrient digestibility. Therefore, the vegetable protein is processed by the crushing separation technique, and the cell wall is crushed or removed, so that the digestibility of the nutrient is increased. Cell walls can be crushed and separated by high-pressure homogenization, polishing, ball mill, high-speed collision of powders or other methods that can remove cell walls, or cell walls can be removed using Cellulase. Makes the plant protein molecule smaller than its source cell, and its size is 100 μm or less. At this time, the digestibility of the vegetable protein can be increased to 90-95%.

  Once the cell wall of the plant protein material is removed, the animal digestive fluid can hydrolyze the substance in the cell wall. In the process of biochemical treatment according to the present invention, by using a protein enzyme, a small molecule of vegetable protein is decomposed through a method in which it is hydrolyzed to a specific site to obtain a peptide molecule which is a small molecule. The peptide molecule has a molecular weight of 10 KD or less, and the digestibility can be increased to 98 to 100%.

  The present invention can eliminate anti-nutritional factors through a single cell separation technique and a means of hydrolyzing using a protein enzyme in order to increase the digestibility after being consumed by animals. The anti-nutritive factor according to this Akira is a factor that affects digestion and absorption such as trypsin inhibitor, saponine, phytic acid or hemagglutinin. In addition, since plant protein is used as a raw material, the hydrolysis product of the produced protein does not cause the problem of causing spoilage like animal protein, has no abnormal odor, and the freshness evaluation approaches zero. To do. The evaluation index of freshness by this dawn includes odor, acid value (AV), peroxide value (POV), volatile base nitrogen (VBN) or TAB value, among which the acid value is an index of freshness of fat, Volatile base nitrogen and TAB values are indicators of protein freshness. Regarding the standard of freshness evaluation, the lower, the better.

  This invention produces | generates a protein product using the protein enzyme produced | generated by Bacillus subtilis or Bacillus natto by a cell crushing or isolation | separation means. The protein product is enhanced in digestibility after being eaten by animals or subsequent processing efficiency of food processing, and can be used as a component of animal feed by substituting protein products generated from animal protein. . Furthermore, the protein production can be widely applied to the food processing industry and functional foods.

3 is a flowchart illustrating an example of a method for producing a protein molecule according to an embodiment of the present invention. 3 is a flowchart illustrating another example of a method for producing a protein product according to an embodiment of the present invention. It is a figure which shows the cell wall of the soybean protein by the Example of this invention before the single cell separation technique (ZN-CBK) is crushed, and after being crushed. FIG. 4 is a diagram of a particular strain according to an embodiment of the present invention. It is a result figure which compares the true digestibility of the product produced | generated with each process means by the Example of this invention, and the true digestibility of fermented soybean flour.

    [Table 1] A comparison table of Fprotein-2 according to Examples of the present invention and fish meal by CNS.

    [Table 2] is a comparison table of Fprotein-2 and general feed protein according to the examples of the present invention.

    [Table 3] A comparison table of the odor of Fprotein-2 according to the embodiment of the present invention and the odor related to the freshness of fish meal according to the JAS standard.

    [Table 4] Comparison table of protein hydrolysis products according to examples of the present invention and evaluation of freshness of commercial fish meal.

  As described below, the present invention will be described in detail based on examples. However, the present invention is merely illustrative, and the scope of the present invention is not limited to these embodiments. The scope of the present invention is described in the scope of the claims, and includes all modifications within the meaning and scope equivalent to the scope of the claims.

  The single cell separation technique (ZN-CBK) by Tomei is a technique for removing the cell walls of plant cells and will be described in detail as follows. The process of removing the cell wall belongs to the method of single cell separation technology. First, the plant protein raw material is dried, and water and cellulase are added as a solvent to maintain the PH value of the raw material solution in the range of 8-9. Thereafter, the raw material solution is uniformly shaken to remove the cell wall. The process of refining protein also belongs to the method of single cell separation technology, and the cell wall is crushed by high-pressure homogenization, polishing, ball mill, or powder high-speed collision through physical means. One process is selected from the single cell separation techniques as described above, the cell wall is crushed or removed, the intracellular substances are exposed, and the specific protein enzyme decomposes to produce a small molecule peptide. Generate.

  Refer to Figure 1. FIG. 1 is a flowchart showing an example of a method for producing a protein molecule of the present invention. Means S11: Providing soybean vegetable protein as a raw material. Means S12: A protein molecule obtained by removing the cell wall of soybean using the sputum cell separation technology (ZN-CBK) is referred to as “Fprotein-1”.

  Refer to Figure 2. FIG. 2 is a flowchart showing an example of a method for producing the protein molecule of the present invention. Means S21: Providing soybean vegetable protein as a raw material. Means S22: The protein molecule obtained by removing the cell wall of soybean using the sputum cell separation technology (ZN-CBK) is called “Fprotein-1”. Means S23: A peptide molecule called Fprotein-2 is hydrolyzed to a specific site of Fprotein-1 by a protein enzyme produced by fermenting Bacillus subtilis or Bacillus natto.

  The true digestibility of soy is approximately 80%. As shown in FIG. 3, the single cell separation technique disrupts or removes the soybean cell wall, increasing the true digestibility of Fprotein-1 from 80% to 90-95%. When the protein of soybean is hydrolyzed by Bacillus subtilis or an enzyme produced by fermenting Bacillus natto as shown in Figure 4, the true digestibility of Fprotein-2 exceeds 90-95% and can reach 100% . As shown in FIG. 5, the results of comparing the true digestibility of each processing means in means S11 to S12 and means S21 to S23 are shown.

Further, the amount of crude protein of Fprotein-2 is between 60% of the crude protein defined in CNS (Chinese National Standards) and 50% of the crude protein defined in secondary fishmeal. Since the true digestibility of Fprotein-2 is 100%, the amount of true digestible protein exceeds the crude protein content of first grade fish meal. Table 1 is a comparison table between fish meal and Fprotein-2 by CNS. Table 2 is a comparison table between Fprotein-2 and general feed protein.

With the exception of nutritional components (proteins), freshness is the most important criterion when classifying feed protein grades. If the freshness is poor, there is a risk of infectious diseases and indigestion of livestock. Even if the nutritional value is high, if the freshness is poor, the absorption rate of the nutritional value is lowered, that is, the nutritional value that can actually be used is not high. Therefore, good feed protein is not only high in nutritional value, but also requires freshness. Evaluation index of freshness is evaluated by odor, acid value (AV), peroxide value (POV), TAB value or volatile base nitrogen (VBN), etc. Among them, acid value (AV) is an index of freshness of fat. Yes, volatile base nitrogen and TAB values are indicators of protein freshness. For all indicators, the lower, the better. All the raw materials of the present invention are plant proteins, and as shown in Table 3, they are in accordance with the standard of freshness of Japanese special fish meal. In addition, as shown in Table 4, there is no problem such as animal protein, such as easy decay, and it is better that the freshness evaluation and total value of each item are closer to zero.

  From the above description, it will be understood by those skilled in the art that various changes and modifications can be made without departing from the technical idea of the present invention. Therefore, the technical scope of the present invention is not limited to the contents described in the detailed description of the specification, but must be defined by the claims.

Absent

Claims (7)

  A method for producing a vegetable protein product, characterized in that a vegetable protein raw material is processed by a single cell separation technique so as to become finer particles than the plant protein cell body.   2. The method for producing a vegetable protein product according to claim 1, wherein the single cell separation technique removes a cell wall with an enzyme.   The single cell separation technique is a means for refining proteins, and in this, the cell wall is crushed by selecting one step from the group consisting of high-pressure homogenization, polishing, ball mill, and high-speed collision of powder. 2. The method for producing a vegetable protein product according to claim 1, wherein   The plant protein molecule produced by the single cell separation technique has a fine particle size of 100 μm or less, and the plant protein molecule is further hydrolyzed at a specific site by a protein enzyme to produce a peptide molecule, The method for producing a vegetable protein product according to any one of claims 2 and 3, wherein the peptide molecule has a molecular weight of 10 KD or less.   5. The method for producing a vegetable protein product according to claim 4, wherein the protein enzyme is produced by selecting one of Bacillus subtilis and Bacillus natto and fermenting it.   A vegetable protein product obtained by processing a plant protein raw material by a single cell separation technique and further using a protein enzyme. The plant protein raw material contains at least one from the group consisting of legumes, algae, grains and other plant raw materials,
The legumes contain at least one from the group consisting of soybeans, black beans, sesame, flax and mung beans,
The algae include at least one from the group consisting of kelp, seaweed, sugar beet, green algae and spirulina,
The cereal contains at least one from the group consisting of rice, straw, corn, barley, wheat and buckwheat, and
7. The vegetable protein product according to claim 6, wherein the other vegetable raw material contains at least one from the group consisting of soybean meal, rapeseed meal, grape seed meal and gluten.

Images