JP2013053951A - Analysis method for physical characteristic of soybean protein - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an analysis method for simply and quickly analyzing a physical characteristic of a soybean protein.SOLUTION: In a step of forming a dough containing the soybean protein by using a food processor type mixer, the physical characteristic is calculated from peak height data of torque, or time data until the torque peak, from the mixed recording data obtained from the process of forming the dough, thereby the physical characteristic of a soybean protein is analyzed simply and quickly.

Description

  The present invention relates to a novel and simple method for analyzing physical properties of soybean protein.

  Soy protein has excellent functional properties such as gelation, emulsification, and water retention, and is used in various foods due to its economic efficiency. Various methods have been devised for measuring the physical properties of soy protein. For example, in order to measure the solubility, as represented by the Nitrogen Solubility Index (NSI; AOCS Official Method Ba11-65), water or a predetermined aqueous solution such as salt or saccharide is added to the soy protein powder. A method is often used in which insolubles are removed by centrifugation after shearing and the amount of protein in the supernatant is measured (Non-patent Document 1). In order to measure the gelation property, the separated soy protein powder and water at a certain magnification are made into a uniform paste using a Warin blender, etc., and the gel obtained by cooling after heating at a constant temperature and time is a card meter (Iio Electronics). (Manufactured by Kogyo Co., Ltd.) and the like, and a method of quantifying by measuring the breaking strength is used (Patent Document 1). These methods are cumbersome to operate and take time to obtain results, which not only requires a lot of labor costs for quality control, but also promptly feeds back the results to stable production. It was difficult.

  On the other hand, starch measurement materials, such as wheat flour, have been devised for a long time to measure the quality of the starch materials, and include farinographs, exotensographs, myxographs, amylographs and the like (Non-patent Document 2). Among these, there are a farinograph and a mixograph as a mixed recording type physical property measuring device for analyzing a process of forming dough by adding water to powder and mixing. The farinograph kneads the dough with two parallel screw-shaped stirring blades, and the mixograph kneads the dough by moving the mixer pin between the fixed pins. These mixed recording type physical property measuring apparatuses have been used as a simple and effective technique mainly in the bread making process in which the physical properties of the dough greatly affect the quality of the final product.

Japanese Patent Laid-Open No. 9-220057

OFFICIAL METHODS AND RECOMMENDED PRACTICES OF THE AMERICAN OIL CHEMISTS 'SOCIETY 5th Edition, AOCS, Champain Illinois, 1998 Rheology of Food -Evaluation of Food Properties-, p.78-123, Naomichi Tsuji, Haruo Mizuno, Tatsuo Ogawa, Naruyamado Shoten, 1992

However, even if we try to analyze the physical properties of soy protein using a physical property measuring device such as a farinograph or a mixograph, there is a problem that dough can not be formed well, so we still have to analyze it by conventional complicated methods. Is the current situation.
In view of the above problems, an object of the present invention is to provide a simple and quick method for analyzing the physical properties of soybean protein.

  As a result of intensive studies, the present inventor has found that in the process of forming a dough containing soy protein using a food processor type mixer, the peak of the torque of the mixed record data obtained in the process of forming the dough is high. Alternatively, the present inventors have found that the physical characteristics of soybean protein can be analyzed quickly and easily by calculating the physical characteristics from the time until the peak of torque, and the present invention has been completed.

That is, the present invention (1) in the step of forming a dough containing soy protein using a food processor type mixer, the peak height of the torque in the mixed recording data obtained in the process of forming the dough Or a method for analyzing physical properties of soybean protein, wherein the physical properties are calculated from the time until the peak of torque.
(2) The analysis method according to (1), wherein the current value or the power value is torque.
(3) The analysis method according to (1) or (2), wherein the soy protein is a separated soy protein.
(4) The analysis method according to any one of (1) to (3), wherein the physical property of the soybean protein is gelling property, solubility, or elongation rate of fried chicken.
(5) The analysis method according to (4), wherein the gelation property or the rate of frying is calculated from the height of the torque peak.
(6) The analysis method according to (4), wherein the solubility is calculated from the time until the torque peak.
It is.

  According to the present invention, it is possible to analyze the physical properties of soybean protein simply and quickly.

It is a figure which shows the mixing recording data obtained in the process in which the dough containing soy protein is mixed. It is a figure which shows the relationship between the peak height of a torque obtained in the process of mixing dough containing a soy protein, and the gel strength of a soy protein. It is a figure which shows the relationship between the time to the peak of torque obtained in the process of mixing the dough containing soybean protein, and a dissolution rate. It is a figure which shows the relationship between time to the peak of torque obtained in the process of mixing dough containing soybean protein, and NSI. It is a figure which shows the relationship between the height of the peak of a torque obtained by the process in which the dough containing a soybean protein is mixed, and the elongation rate of frying.

(Soy protein)
The soy protein in the present invention is powdered by operations such as pulverization, extraction, separation, and drying using soybean or defatted soybean as the main raw material, soybean powder, defatted soybean powder, soybean milk powder, concentrated soybean protein, separation Examples include soybean protein, purified soybean protein fractionated into molecular species such as 7S globulin and 11S globulin. The isolated soybean protein, which is obtained by extracting the defatted soybean with water and then neutralizing the protein by isoelectric point precipitation, is often used in applications where physical properties are particularly important, so the analysis method of the present invention is effective. is there.
Although it does not specifically limit as a particle diameter of powder, Usually, the thing of several micrometers-several 100 micrometers is said. If it can be rapidly water-solubilized, it may be several mm.

The physical properties of the soy protein of the present invention include gelling property, solubility, fried elongation rate, and the like.
In the present invention, gel strength is used as a gelling index, and dissolution rate or NSI (Nitrogen Solubility Index) is used as a solubility index.

(Food processor type mixer)
The food processor type mixer used in the present invention is a cooking utensil that cuts food by rotating a sharp blade, and forms dough by mixing soy protein with a solvent such as water or a buffer solution. It is a device that can. Examples of the food processor type mixer include a food processor, a mixer, a juicer, a food chopper, a food cutter, a silent cutter, a speed cutter, and a homogenizer. There are many food processor type mixers for household use capable of mixing about 100 g of dough to industrial types capable of mixing over 100 kg of dough, all of which can be used in the application of the present invention. There is no particular limitation on the size (length, thickness, thickness), sharpness, and rotation speed of the blade, but it is necessary to form a dough by mixing soy protein powder with water or a solvent such as buffer. is there. However, these conditions must be kept constant in order to obtain the analysis values stably. The degree to which it is constant depends on the analytical accuracy required, so it cannot be generally stated, but when using a commercially available food processor, it is often a problem if the same type that operates normally is used under the same conditions There is no.

(Dough)
The dough is usually a dough kneaded with flour, and often refers to a dough that is extensible, such as bread dough or noodle dough, but in the present invention, the dough is broadly defined as gel or sol. To do. The dough is formed by mixing soy protein and a solvent such as water or buffer, salts, saccharides, emulsifier, redox agent, etc. in a food processor type mixer.
The mixing ratio of soy protein and a solvent such as water or a buffer needs to be within a range where dough can be formed. When the ratio of the solvent to the soy protein is too small, it becomes powdery or crumbly and cannot form dough. Although there are no problems with the formation of dough for a large part, the torque of the food processor type mixer becomes small and the analysis accuracy is inferior. The mixing ratio (weight ratio) can be used in the range of 3 to 5 solvents with respect to soybean protein 1, for example. However, since it depends on conditions such as the type of soybean protein, the type and concentration of additives, temperature, and the performance of the food processor type mixer, it must be set appropriately.
Usually, the acquisition of mixed record data can be sufficiently performed only with soy protein and water, and it is simpler and preferable not to add other components, but if it is difficult to acquire mixed record data as described later, Other components may be added when it is desired to analyze the physical characteristics of soy protein under the above conditions, and when higher accuracy is required.

(Torque detection method of food processor type mixer and acquisition method of mixing record data)
The mixed recording data in the present invention refers to data obtained by forming a dough containing soy protein by a food processor type mixer, and detecting and recording the torque of the motor obtained in the process.
There is no particular specification for the method of detecting the torque of the food processor type mixer. The power transmitted through the dough, such as monitoring the behavior of the motor using the current value or power value as the torque, or the reaction of the motor or the rotation of the container. There is a method of directly detecting.
Among these, the method of monitoring the behavior of the motor using the current value or power value as a torque is superior in terms of simplicity because the current value or power value of the motor can be easily measured by connecting a commercially available measuring device. Yes. On the other hand, the method of directly detecting the force transmitted through the dough, such as the reaction of the motor and the rotation of the container, is adopted in the rotational viscometer and the conventional mixed recording equipment, and is excellent in that it can acquire data stably. However, it is difficult to apply to commercially available food processor type mixers, and it is necessary to modify or newly assemble. It is desirable that the torque detected by either method is output to a recording device such as a chart recorder as needed and converted into data.
The torque of the food processor type mixer is correlated with the viscosity of the dough, and the higher the viscosity, the greater the torque. When the horizontal axis is time and the vertical axis is torque, soy protein mixed recording data is acquired, a chart having a peak is obtained. From this peak data, the physical properties of soy protein can be calculated.

  The physical properties of soy protein vary depending on the atmospheric conditions. Solvent conditions such as solvent type, temperature, pH, and ionic strength, and the presence, type, and concentration of additives such as salts, sugars, emulsifiers, and redox agents. The influence of these on the physical properties of soybean protein can be examined by setting various measurement conditions. Therefore, it is necessary to set the measurement conditions appropriately to the conditions for obtaining information. If the soy protein can form dough and the peak can be detected, measurement conditions can be freely set and mixed recording data can be obtained. If the dough could not be formed, it can be improved by reviewing the amount of water added.

  When soy protein is dissolved too fast and too slowly, or when the viscosity of the dough is too high or too low, no peak can be detected and mixed recording data cannot be obtained. When a peak cannot be detected, mixed recording data can be obtained by changing to an appropriate measurement condition.

If the soy protein dissolves too quickly or too slowly, it may be adjusted by reviewing the conditions such as the rotational speed of the food processor type mixer, solvent, and additives.
Although it cannot be generally stated because it differs depending on the type and state of soy protein, if soy protein dissolves too fast, the measurement temperature is lowered, the ionic strength is increased, and the pH is brought closer to the isoelectric point 4-5. In many cases, dissolution can be slowed. On the other hand, if soy protein dissolves too slowly, the reverse of the above, that is, if the measurement temperature is high, the ionic strength is low, and the pH is kept away from the isoelectric point of 4-5, in many cases the dissolution is accelerated. Can do.

  If the dough viscosity is too high, change the food processor type mixer and use one with a larger rated capacity, or reduce the sensitivity of the detector or increase the amount of water added. If the viscosity is too low, the reverse of these, that is, change the food processor type mixer and use a smaller rated capacity, increase the sensitivity of the detector, or decrease the amount of water added.

  As a solvent to be mixed with soy protein, buffer solutions such as phosphoric acid, citric acid, acetic acid, tartaric acid and carbonic acid can be used in addition to water. The buffer solution contributes to keeping the pH constant and obtaining the analytical value with good reproducibility. For this purpose, the buffer solution is preferably used at a concentration of ionic strength of about 0.01 to 0.2. However, since the buffer solution itself affects the physical properties of soy protein, it is necessary to set it appropriately so that it does not deviate greatly from the conditions for which information is desired. Many organic solvents cannot be used because they do not dissolve soy protein and do not form dough unless they contain water. For example, alcohols and carbonyl compounds can be used in an aqueous solution of about 0 to 10% by weight, and can be used for analyzing the influence on the physical properties of these soybean proteins.

The temperature and pH are not particularly limited and can be freely set to conditions for obtaining information. For example, a pH of 6.5 to 8.0 can be used. Dough may not be formed at an acidic pH close to the isoelectric point of soy protein. The temperature can be used as long as the solvent is a liquid, but about 4 ° C to 50 ° C is preferable from the viewpoint of workability. Moreover, additives, such as salts, saccharides, an emulsifier, a redox agent, can be previously added to a solvent.
Additives such as salts, saccharides, emulsifiers, redox agents and the like can be freely added regardless of the type and amount for the purpose of examining their influence on the physical properties of soybean protein.

(Analysis of physical properties of soy protein)
Looking at the relationship between the soy protein mixing records and the soy protein physical properties, there was a negative correlation between the time to peak of the food processor mixer's torque and the soy protein solubility. As the time increases, the solubility decreases, and a positive correlation is obtained between the height of the torque peak and the gelation property of soybean protein or the rate of frying. The higher the gelling property or the rate of frying.
Therefore, for example, for soy proteins with different physical properties, the relationship between the peak height of torque or the time to torque peak in the mixed recording data and the physical properties such as solubility, gelation, and frying elongation If the formula is made into a database, the value of each physical property can be obtained by obtaining the torque peak height or the time until the torque peak with the method of the present invention for soy protein having unknown physical properties. It is possible to calculate and to easily analyze physical characteristics.

(Solubility)
The solubility in the present invention is an index indicating the ease of dissolving soybean protein powder in water. Specifically, a method of measuring the amount of protein in the supernatant by adding a predetermined aqueous solution such as water or salt / saccharide to soy protein powder, applying a certain shear, removing insoluble matter by centrifugation, etc. The dissolution rate described later, or the Nitrogen Solubility Index (NSI; AOCS Official Method Ba11-65) described later can be used.

(Gelability)
The gelation property in the present invention is an index indicating the gel strength of a gel prepared from soybean protein powder. Specifically, soybean protein powder and water at a certain magnification are made into a uniform paste with a Warin blender, etc., and the gel obtained by cooling after heating at a constant temperature and time is measured as a breaking strength with a card meter or the like Etc.

(Growth rate of fried chicken)
The frying rate in the present invention is an index indicating the elongation of the dough when the soybean protein dough is oiled. Specifically, separation of soybean protein powder Soy protein powder and water at a constant magnification should be made into a uniform paste using a Warin blender, etc., and oiled at a constant temperature and time after molding, and the area ratio before and after oiling should be compared. The method etc. which measure by are mentioned.

  Examples of the present invention will be described below. In addition,% in an example shall mean a weight reference | standard unless there is particular notice.

Example 1
With respect to the commercially available separated soy protein powder A, mixed recording data was obtained by a system connected to a commercially available food processor type mixer (manufactured by ZOJIRUSHI CORP., Food chopper BFA-N04 type), a clamp meter, and a chart recorder. The torque during idling of the food processor type mixer was corrected to 0 mA. 20 g of separated soybean protein powder A and 80 g of 35 mM sodium phosphate buffer solution (pH 7.0) containing 2.5% NaCl were mixed for 4 minutes (pause once 30 seconds from the start, and remove the sample attached to the wall from rubber bellows. Scraped off). As the mixing progressed, the current value gradually increased, and mixed recording data was obtained that gradually decreased after reaching the peak (FIG. 1). The torque peak height was 255 mA, and the time to torque peak was 65 seconds. These values were obtained with good reproducibility.

(Comparative Examples 1-3)
An attempt was made to obtain mixed recording data using a farinograph for commercially available isolated soy protein powder A. When 200 g of water was added dropwise to 300 g of the isolated soybean protein powder A, the dough became loose and no torque was applied, and mixed record data could not be obtained (Comparative Example 1). When 400 g of water was added dropwise to 100 g of isolated soy protein powder A, the dough became a paste, but countless lump of powder was created and sufficient torque was applied due to its softness. Thus, mixed recording data could not be acquired (Comparative Example 2). 400g of 35mM sodium phosphate buffer (pH7.0) containing 2.5% NaCl was added dropwise to 100g of isolated soy protein powder A, but the dough was soft and sufficient torque was not applied to obtain mixed recording data. (Comparative Example 3).

(Comparative Example 4)
We tried to obtain mixing record data by mixing the commercial soybean protein powder A. 40g of 35mM sodium phosphate buffer (pH7.0) containing 2.5% NaCl was mixed with 10g of isolated soy protein powder A, but the dough was soft and sufficient torque was not applied, so mixing record data could not be obtained. .

(Comparative Example 5)
With respect to commercially available separated soy protein powder A, an attempt was made to obtain mixed recording data using a rapid visco analyzer (Newport Scientific Pty. Ltd.). When 25 g of water was added to 5 g of the separated soybean protein powder A and mixed at 25 ° C. and 960 rpm, a peak was obtained, but there were many lumps and reproducibility was not obtained.

(Example 2)
Industrially produced and unblended separated soy protein powders with different production lots (separated soy protein powders B to J) were sampled from the process and subjected to experiments. The analysis was performed by a recording and mixing system to which a commercially available food processor type mixer (manufactured by ZOJIRUSHI CORP., Food chopper BFA-N04 type), a clamp meter and a chart recorder were connected. The torque during idling of the food processor type mixer was corrected to 0 mA. When 20g of separated soy protein powder and 80g of 35mM sodium phosphate buffer (pH7.0) containing 2.5% NaCl were mixed, the current value gradually increased as the mixing proceeded, and gradually decreased after reaching a peak. It was possible to obtain mixed recording data. Table 1 shows data of torque peak height (peak height) and torque peak time (peak time) when each separated soybean protein powder was used.

In order to investigate the relationship between the height of the peak of torque or the time until the peak of torque and the physical characteristics, the gelation property and solubility of each soybean protein were measured by a known measuring method.
Gelability was measured by first using a homogenizer (model DX-8, model DX-8, 100 ml cup) of 3.6 g of separated soy protein powder and 26.4 g of 35 mM sodium phosphate buffer (pH 7.0) containing 2.5% NaCl. Used) and dissolved for 3 minutes, vacuum degassed, transferred to a centrifuge tube, and further degassed by centrifugation at 1000 × g for 5 minutes. Next, the precipitate was dispersed and mixed with a spatula so as not to cause bubbles, then packed in a glass ring having a diameter of 20 mm and a height of 10 mm, and the top and bottom were sealed and heated in a hot water bath at 80 ° C. for 30 minutes. Immediately after heating, it was cooled in running water and allowed to equilibrate at 4 ° C. overnight. After returning to room temperature, the breaking strength was measured using a creep meter RE33005 (manufactured by Yamaden Co., Ltd.). Measurement was performed at 1 mm / sec using a 5 mm diameter cylindrical plunger, and the load at the breaking point was defined as gel strength, which was used as an index of gelation property.
The results of analyzing the gel strength of the isolated soybean proteins B to J are shown in Table 1.

The dissolution rate was used as one of the solubility indicators. To measure the dissolution rate, first, 3.6 g of separated soy protein powder and 26.4 g of 35 mM sodium phosphate buffer (pH 7.0) containing 2.5% NaCl were mixed and dissolved in a homogenizer for 3 minutes using a 0.1 ml centrifuge. The tube was taken, diluted 12-fold with the same buffer, and mixed with a voltex mixer. The mixture is allowed to stand at room temperature for 1 hour and then centrifuged at 8,000 × g for 10 minutes. The protein content of the supernatant is quantified by the biuret method, and the ratio to the total protein mass is calculated as the dissolution rate (%). It was.
Table 1 shows the results of analyzing the dissolution rate of the isolated soybean proteins B to J.

The relationship between the peak height of the torque obtained from Example 2 (peak height) and the gel strength (Table 1) shows a positive correlation, and the correlation coefficient (R ² ) is as high as 0.977. Therefore, it was found that the gel strength can be calculated from the height of the torque peak using the obtained approximate expression (FIG. 2).
Further, the relationship between the time to peak of the torque obtained from Example 2 (peak time) and the dissolution rate (Table 1) shows a negative correlation, and the correlation coefficient (R ² ) is as high as 0.930. Therefore, it was found that the dissolution rate can be calculated from the time until the torque peak using the obtained approximate expression (FIG. 3).

  In Example 2, the time required to obtain the peak was about 5 minutes at the maximum, and the measurement was completed within several minutes per sample except for the time for preparing the buffer solution. In the conventional method for measuring gelation properties, one day is required per sample, and the working time is required to be about 40 minutes per sample even if the standing time such as heating and equilibration is excluded. Further, the conventional method for measuring solubility requires 2 hours per sample, and even if the standing time is excluded, the working time is about 30 minutes per sample. From these facts, it was found that the analysis method of the present invention can obtain gelation property and solubility data in a much shorter time than conventional gelation measurement methods and solubility measurement methods.

(Table 1)

Example 3
A food processor type mixer (made by Elephant Mahobin, food manufactured by using commercially available isolated soy protein powder K sealed in an aluminum bag and aged at 50 ° C or 60 ° C for 24 hours and unheated isolated soy protein K Chopper BFA-N04 type), a clamp meter, and a chart recorder connected to each other, 20 g of the separated soy protein powder sample prepared under each condition and 80 g of water were mixed to obtain mixed recording data. The torque during idling of the food processor type mixer was corrected to 0 mA. Table 2 shows data of time to peak of torque (peak time).

  In order to investigate the relationship between the height of the peak of torque or the time to peak of torque and the physical properties, the NSI of each soybean protein was measured based on AOCS Official Method Ba11-65 and used as an index of solubility (Table 2). ).

The relationship between the time to peak of the torque obtained from Example 3 (peak time) and NSI is negatively correlated, and the correlation coefficient (R ² ) was highly correlated with 0.999. It was found that the NSI can be calculated from the time until the torque peak using the obtained approximate expression (FIG. 4).
In Example 3, the measurement was completed within 5 minutes, but the conventional NSI measurement method required several hours when including the extraction time and protein quantification by the Kjeldahl method, and the net work time required 2 hours. It was. From these results, it was found that the analysis method of the present invention can obtain NSI data in a much shorter time than conventional NSI measurement methods, and can easily obtain solubility data.

(Table 2)

Example 4
Industrially produced and unblended separated soy protein powders with different production lots (separated soy protein powders L to T) were sampled from the process and subjected to experiments. By using a commercially available food processor type mixer (Matsushita Electric, speed cutter MK-K72 type), a clamp meter, and a recording system connected to a chart recorder, 22 parts by weight of separated soybean protein, 6.6 parts by weight of rapeseed oil, 70 parts by weight of water Mixing record data was obtained when mixing for 4 minutes with a mixture of 0.5 parts by weight of calcium sulfate and 0.2 parts by weight of sodium chloride and a total amount of 400 g. The torque during idling of the food processor type mixer was corrected to 0A. (Table 3).

In order to examine the relationship between the height of the torque peak or the time to the torque peak and the physical characteristics, the elongation (%) of frying was measured (Table 3).
That is, the dough after completion of the mixed recording measurement was loosened even in a plastic bag, packed in a 22 mm diameter casing tube, and allowed to stand for about 5 minutes for molding. It removed from the casing tube and cut | disconnected to thickness 6mm. Fried oil was prepared in rapeseed oil in the order of 70 ° C, 4 minutes, 110 ° C, 1 minute 30 seconds, 175 ° C, 3 minutes 30 seconds. The area of the deep-fried fried oil was measured to determine the area, and the area before the frying was divided to obtain the elongation (%).

When the time from the mixing record to the peak exceeds 45 seconds is excluded as insufficient mixing, and the relationship between the mixing record data and the frying elongation is examined, the peak height of the torque (peak height) and the frying elongation are Since there was a positive correlation and the correlation coefficient (R ² ) was a high correlation of 0.963, it was found that the elongation rate of frying can be calculated from the height of the torque peak using the obtained approximate expression. (FIG. 5). When calculated without excluding data whose time to peak exceeded 45 seconds, the correlation coefficient (R ² ) is 0.631, and although it is inferior to the case of excluding it, an approximate expression that can withstand practical use is obtained. It was.
In Example 4, except for the measurement time, the measurement was completed in only 4 minutes of mixing time per sample. However, the conventional method for measuring the frying elongation rate requires further operations such as molding, frying, and measurement. About 1 hour was required per sample. From these facts, the analysis method of the present invention makes it possible to obtain the data on the elongation rate of frying without much frying in a much shorter time than the conventional method of measuring the elongation rate of frying that had to be fried. I knew it was possible.

(Table 3)

Although it has been known for a long time that a peak is also obtained in the mixed record of wheat flour, there is a characteristic extensibility called gluten in wheat flour, which has been considered to be a property due to this gluten. Therefore, only the flour or closely related gluten-like viscoelastic dough has been analyzed in the mixed record concept, and other proteins and polysaccharides are included in water-soluble substances such as soy protein. There are no reports.
Furthermore, the finding that the obtained peak correlates with physical properties such as solubility and gelation is a new finding that has not been reported even in the mixed record of flour, especially the physicality that is expressed after heating, which is inherently gelation. The fact that the characteristics can be analyzed from the height of the peak of the torque in the mixed recording before heating has high practical value in the sense of simplifying the analysis.

  The mixed recording obtained in the present invention is useful in that the viscosity at each time can be known in addition to the information on the torque peak, and the viscosity at a certain time can be measured. However, the viscosity at a certain time can be measured with a conventional rotational viscometer, and it is not a big difference although there is a difference in measuring at high shear by using a rotary blade. The viscosity at a certain time and its integrated value are useful as a secondary effect of the analysis method of the present invention.

  As described above, the physical properties of conventional soy protein, for example, about 24 hours for measurement of gel strength, which is an index of gelation, and about 2 hours for measurement of dissolution rate, which is an index of solubility, measure NSI. It took about several hours to measure the elongation rate of frying, but the analysis method of the present invention makes it possible to acquire data on these physical properties in a few minutes. Enables quick analysis.

Claims (6)

In the process of forming a dough containing soy protein using a food processor type mixer, the peak time of torque or the time until the peak of torque in the mixed record data obtained in the process of forming the dough A method for analyzing physical properties of soybean protein, wherein the physical properties are calculated from The analysis method according to claim 1, wherein the current value or the power value is torque. The analysis method according to claim 1, wherein the soy protein is a separated soy protein. The analysis method according to claim 1, wherein the physical property of the soy protein is gelling property, solubility, or elongation rate of fried chicken. The analysis method according to claim 4, wherein the gelling property or the frying rate is calculated from the height of the torque peak. The analysis method according to claim 4, wherein the solubility is calculated from the time until the peak of torque.

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