JP2015221046A - Powder type soybean protein raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel powder type soybean protein raw material enhancing transparency of its solution without reducing extraction efficiency of the protein and a manufacturing method therefor.SOLUTION: There is provided a powder type soybean protein raw material containing one or more kind of emulsifier selected from sorbitan fatty acid ester, fatty acid ester of glycerin and sucrose fatty acid ester, and dextrin. The dextrin content is 1 to 50 wt.%, the emulsifier content is preferably 0.1 to 10 wt.%, a HLB value of the emulsifier is 2 to 13 and a DE value of the dextrin is preferably 10 to 35.

Description

  The present invention provides a powdered soy protein material whose aqueous solution or aqueous gel is excellent in transparency.

  Soy protein materials are attracting attention for their heat-gelling properties and nutritional functions, and are used in various foods. However, since the transparency of the aqueous solution or aqueous gel is low, there is a problem in giving an uncomfortable feeling to the color tone surface in producing various foods.

For example, in the case of processed meat products, generally in the production process of meat products such as ham, the pickling liquid is mixed or injected into the raw meat, so that the water retention, fat retention, binding, or hardness and elasticity of the meat products, Although the texture is improved, in order to improve consumers' willingness to purchase and appetite, it is preferable that the color of the corresponding meat product is colored red. This pickle solution contains many components, which will be described later. The lower the transparency of the aqueous solution of the soy protein material to be mixed, the lower the red color of the meat and the color former, the lower the saturation, and the appearance. Become a bad ham.
For this reason, the powdery soy protein material to be blended is preferably one whose transparency of the aqueous solution is higher.

  In recent years, powdered soy protein materials are also used as diet materials, and the amount used in the health market is increasing. In the health market field, variations with various flavors and colors have been planned in order for customers to continue to eat. The color tone of the final product is important in order to make the color tone of each variation stand out more and improve appetite. For example, when freeze-dried koji or the like is used, the more the aqueous solution of the powdered protein material to be mixed becomes cloudy, the worse the color developed from the food material and the pigment, resulting in a product with low saturation. As in the case of the meat product, the aqueous solution of the powdered soy protein material to be blended is preferably more transparent.

  In the past, attempts have been made to improve the color tone of various powdered soy proteins. In Patent Document 1, a water-dispersible liquid of acid-precipitated soybean protein is neutralized with an alkali metal hydroxide and the pH is adjusted to 6.2 to 8.0, whereby a bright and white soybean protein material is obtained. A method of manufacturing is shown. In Patent Document 2, before extracting soy protein from defatted soybean with water, 2-5 times by weight of water is added to the defatted soybean and treated at 55-80 ° C. for 10 minutes or more to obtain whitening and gel. We are trying to improve both formability. Patent Document 3 discloses a production method for preventing darkening of soybean protein by removing iron from soybean protein. None of these Patent Documents 1 to 3 are methods relating to whitening, and are not intended to improve transparency. In whitening, it is difficult to improve the color tone of processed meat products and beverages.

  In Patent Document 4, soy protein is treated with an aqueous solution having a pH of 4 or less to which an acid selected from sulfuric acid, acetic acid, or citric acid and 0 to 200 mM of an alkaline earth metal salt or hydroxide is added. It is disclosed that transparency can be improved by removing the resulting sedimentation fraction and collecting the supernatant fraction. In Patent Document 5, in a method for separating soybean protein from defatted soybean under water, defatted soymilk is extracted so that the soy protein does not cause association, and the defatted soymilk before the separation of the soy protein from the defatted soymilk is described. A method for producing soy protein characterized by maintaining the temperature at 40 ° C. or lower is shown. However, the methods of Patent Documents 4 to 5 are methods in which only a relatively highly transparent component is obtained by fractionation among protein components contained in soybean. That is, these methods are not desirable from the viewpoint of productivity and environmental load because the recovery rate of protein from defatted soybeans decreases.

  By the way, several examples in which dextrin is applied to powdered soybean protein are known. Patent Document 6 discloses that when a powdered soy protein is produced by drying an aqueous solution containing a soy protein component, the starch hydrolyzate having a DE value of 5 to 30 is solid content of the aqueous solution before drying. A method for producing a powdery soy protein characterized by adding 2 to 40 parts by weight per 100 parts by weight is shown. Further, Patent Document 7 is characterized by spraying indigestible dextrin on the isolated soybean protein powder, and Patent Document 8 by spraying dextrin having a DE value of 10 to 25 on the isolated soybean protein powder. A method for producing a powdery separated soy protein material has been proposed. These are a combination of powdered soy protein and carbohydrates to improve dispersibility, that is, to improve maco at the time of dissolution, and those that have improved transparency after dissolution as in the present invention. Absent.

  Furthermore, some examples in which an emulsifier is applied to powdered soybean protein are also known. Patent Document 9 discloses a method for producing a soy protein that is prevented from scattering, wherein the soy protein is adhered by contacting an emulsifier that is substantially free of a solvent. Patent Document 10 discloses that a soybean protein-containing aqueous solution is pulverized, and fats and oils are added at 0.3 parts by weight or more and less than 5 parts by weight with respect to 100 parts by weight of soybean protein powder and an emulsifier is added to less than one-tenth of the fats and oils. A characteristic method for producing powdered soy protein is shown. These are also intended to improve water dispersibility during dissolution of powdered soy protein, and none of the present invention has improved transparency after dissolution as in the present invention.

  Thus, regarding the production of a powdery soy protein material, a powdery soy protein material can be obtained by using a production method that improves the transparency of an aqueous solution or aqueous gel without reducing the protein extraction efficiency, as well as a dextrin and an emulsifier. The knowledge which improves the transparency of the aqueous solution and aqueous gel is not known.

JP-A-4-207159 JP-A-8-89176 JP 10-215782 A Japanese Patent Laid-Open No. 10-70959 Japanese Patent Laid-Open No. 8-187052 Japanese Patent Laid-Open No. 9-275911 JP 2001-346522 A WO2003 / 022069 brochure JP 2000-262223 A JP 2000-102352 A

  In order to solve the above problems, an object of the present invention is to provide a novel powdery soy protein material and a method for producing the same that improve the transparency of an aqueous solution or aqueous gel without reducing the protein extraction efficiency. And

As a result of intensive studies on the above problems, the present inventors have found that an aqueous solution of soy protein material containing dextrin and a specific emulsifier has improved transparency, and completed the present invention. It was.
That is, the present invention
(1) A powdered soy protein material comprising one or more emulsifiers selected from the group consisting of sorbitan fatty acid ester, glycerin fatty acid ester and sucrose fatty acid ester, and dextrin,
(2) The powdered soy protein material according to (1), wherein the dextrin content in the powdered soy protein material is 1 to 50% by weight,
(3) The powdered soy protein material according to (1), wherein the emulsifier content in the powdered soy protein material is 0.1 to 10% by weight,
(4) The powdery soy protein material according to (1), wherein the emulsifier contained has an HLB value of 2 to 13,
(5) The powdery soy protein material according to (1) above, wherein the dextrin contained has a DE value of 10 to 35,
(6) The method for producing a powdery soy protein material according to (1) above, wherein the dextrin is added before the step of drying the soy protein-containing aqueous solution,
(7) Livestock meat processed product using the powdery soy protein material according to (1),
(8) Powdered drink or liquid drink using the powdered soy protein material according to (1),
It is.

  According to the present invention, a novel powdery soy protein material with improved transparency of an aqueous solution or aqueous gel can be obtained efficiently.

(Powdered soy protein material)
The powdered soy protein material in the present invention is defatted soy milk obtained by water extraction from defatted soybeans, or an aqueous solution of separated soy protein neutralized by isoelectric point precipitation of defatted soy milk and neutralized. A powder obtained by drying a soy protein material aqueous solution. Isolated soy protein is preferable to defatted soymilk in terms of flavor and gel formation.

  The neutralized pH of the isolated soybean protein can be 6-8, preferably 7-7.5. When the pH is low, the solubility of the powdered soy protein material is low, and the gelling power tends to be reduced. Moreover, when pH is high, the generation | occurrence | production of alkali odor and discoloration with yellowish green may occur.

  The soy protein material aqueous solution before spray drying can be enzymatically decomposed. Thereby, when using the powdery soybean protein raw material of this invention for a pickle liquid, there exists an effect which reduces a viscosity. The degree of protein hydrolysis can be 4 to 20%, preferably 5 to 10% in terms of 0.22M trichloroacetic acid (TCA) solubility. The TCA solubilization rate can be determined by adding an equal amount of 0.44M TCA aqueous solution to a 2% by weight aqueous solution of soybean protein material and measuring the proportion of soluble protein by the Kjeldahl method. If the degree of hydrolysis is too low, the effect of reducing the viscosity of the pickle liquid is small, and if it is too high, the transparency is lowered and the strength of the aqueous gel may be lowered.

(dextrin)
The dextrin in the present invention is a starch partial hydrolyzate having a DE value of 2 to 50, which is obtained by reducing the molecular weight of starch by a chemical or enzymatic method. Examples of raw materials for the starch include corn, cassava, rice, potato, sweet potato, and wheat. The DE value (Dextrose Equivalent) is an index of the chain length of a glucose residue, which is a structural unit of dextrin, and is a value indicating the content (%) of reducing sugar in dextrin. The higher the value, the shorter the dextrin chain length. Undegraded starch, starch degradation products having a DE value of less than 2, and starch degradation products having a DE value of more than 50 are not included in the dextrin as defined in the present invention.

  When the DE value is less than 2, even if these are added to the soy protein solution, it is difficult to obtain the effect of improving transparency, and the viscosity of the soy protein material aqueous solution becomes too high and spraying becomes difficult. A DE value of 10 or higher is preferable, and a DE value of 17 or higher is most preferable because of its high transparency improvement effect. On the other hand, when the DE value exceeds 50, the physical properties are close to monosaccharides, so when these are added to the soy protein material aqueous solution, the solution browns by heating, and the powdery soy protein material itself tends to brown . Furthermore, the sweetness of the soy protein material increases, and when used for processed meat products, the taste tends to be uncomfortable. Even if disaccharides such as sugar and lactose and trisaccharides such as raffinose and maltotriose are used, the same effect may be observed. DE is preferably 35% or less, and most preferably 25% or less.

  The dextrin is suitably added so as to be 1 to 50% by weight, preferably 5 to 30% by weight, in the spray-dried powdered soy protein material. If the dextrin content in the powdery soy protein material of the present invention is too small, it is difficult to obtain the effect of improving transparency, and if it is too large, the strength of the aqueous gel may be reduced.

  This dextrin needs to be contained in the powdery soy protein material, but it is preferably added before spray drying the soy protein material aqueous solution, and added before the heating step described later. Is more preferable. The effect of the present invention can be obtained remarkably when added before the drying step, and more remarkably when added before the heating step.

(emulsifier)
The emulsifier used in the present invention is one or more fatty acid esters selected from the group consisting of sorbitan fatty acid esters, glycerin fatty acid esters and sucrose fatty acid esters. Examples of the glycerin fatty acid ester include monoglycerin fatty acid esters, monoglyceride derivatives, and polyglycerin fatty acid esters, and polyglycerin fatty acid esters are more preferable. The emulsifier does not necessarily need to be a single substance, and can be used in the form of a plurality of mixtures. The HLB value of the emulsifier is preferably 2 to 13, and more preferably 4 to 10. If the HLB is too low, it is difficult to obtain the effect of improving the transparency, and if it is too high, it is difficult to obtain the effect of improving the transparency. The HLB (Hydrophilic-Lipophilic Balance) value is a value representing the degree of affinity of a surfactant for water and oil (an organic compound insoluble in water).

  The added emulsifier is suitably added in an amount of 0.1 to 10% by weight, preferably 0.5 to 5% by weight, in the spray-dried powdered soybean protein material. If the amount of the added emulsifier is too small, it is difficult to obtain the effect of improving transparency. On the other hand, if the amount is too large, it is difficult to obtain the effect of improving transparency, which may further deteriorate the flavor and decrease the strength of the aqueous gel.

  In the present invention, a remarkable effect is recognized only when the above dextrin and the emulsifier are present at the same time. Even when the dextrin or the emulsifier is present alone, the effect as in the present invention cannot be obtained.

(Preparation)
The soy protein material aqueous solution is dried after heat treatment if necessary. Heat treatment can be expected to have deodorizing and bactericidal effects. Either the indirect superheating method or the direct heating method can be used as the heating means, but from the point of deodorizing efficiency, high-temperature and high-pressure steam is blown directly into the soy protein solution, heated and held, and then rapidly heated in a vacuum flash pan. It is preferable to use a steam injection type direct heating sterilizer for releasing pressure = UHT sterilizer (such as “VTIS sterilizer” manufactured by Alfa Laval Co., Ltd.) in order to reduce soybean odor. The heating temperature is 100 to 155 ° C, more preferably 110 to 150 ° C, and the heating time is 1 second to 5 minutes, more preferably 5 seconds to 3 minutes.

  The soy protein material aqueous solution is dried to obtain a powdery soy protein material. As a drying method, a spray drying method is preferable, and a disk-type atomizer method, spray drying using a one-fluid, two-fluid nozzle, or the like can be used. The water content of the powdered soybean protein material of the present invention is not particularly limited as long as it does not rot during storage, but is usually adjusted to a range of about 3 to 12% by weight, preferably 4 to 7% by weight. Good to do.

(Dextrin and emulsifier addition time)
Addition of dextrin and emulsifier can be performed at each point in the above process, but it is most effective to add it before heating, and particularly the addition of dextrin before heating provides a remarkable effect. Addition after heating and before spray drying is also effective. For the addition to the aqueous protein material solution, dextrin and / or emulsifier is added to the aqueous soy protein material solution and homogenized as necessary. If these are uniformly dispersed, the object can be achieved by stirring or mixing, but it is preferable to perform a homogenization treatment using a high-pressure homogenizer or the like.

  A dextrin and an emulsifier can also be added to the powdered soybean protein material after drying. Examples of the addition method include powder mixing and a method having a fluidized bed drying apparatus.

  The powdery soybean protein material can also contain fats and oils for the purpose of improving dispersibility and powder properties.

(Livestock processed products)
Processed meat products are processed foods using livestock such as cattle, pigs, horses, sheep, chickens, and examples include ham, sausage, bacon, grilled pork or fried meat products (tonkatsu, tempura). As a method of using the powdered soy protein material of the present invention, a method of directly adding powdered soy protein material in a powder form to livestock meat and kneading them in a minced form by means such as a meat chopper or a food cutter ( Kneading method) and a method of once preparing an aqueous solution (pickling solution) containing a powdered soy protein material and injecting it into livestock meat (dipping method).

  Examples of foods using the kneading method include hamburgers and sausages. Manufactured by mixing and heating livestock meat, water, powdered soy protein material, salt, sugar, seasonings, spices, etc. By using the powdered soy protein material of the present invention, in addition to the water retention, fat retention and binding properties of the existing powdered soy protein material, the processed meat product has a very strong red color without impairing the color of the meat. Can be obtained.

  Examples of foods using the pickling method include ham and bacon. Pickle liquids containing soy protein, egg white, casein sodium, milk protein, blood protein, and other binding materials (protein materials) are water-retaining, sebaceous, binding, or firm and elastic. It is mixed or injected into meat for the purpose of improving the texture. By using the powdered soy protein material of the present invention, it is possible to produce a pickle solution excellent in coloring of the pigment. By using this, the water-retaining, emulsifying property of the existing powdered soy protein material is possessed. In addition to oiliness and binding properties, it is possible to obtain a processed meat product that has a very strong red color without impairing the color of the meat.

(Beverage)
A powdered beverage is a powder intended for eating with powder or by dissolving powder in a liquid. Moreover, a liquid drink refers to the drink prepared in the liquid form for the purpose of immediate eating, and the drink prepared in the state which the component which comprises the said powder drink melt | dissolved in the liquid. Powdered beverages and liquid beverages often contain concentrated fruit juices, frozen fruits, and pigments, but by using the powdered soy protein material of the present invention, transparency is increased and pigments and concentrated fruit juices to be blended at the same time The appearance according to the product image of the beverage can be imparted without impairing the color tone.

Hereinafter, embodiments of the present invention will be described with reference to examples.
○ Test Examples 1-10
Add 15 times more water to 10 kg of low-denatured defatted soybeans, adjust to pH 7.5 with sodium hydroxide, perform stirring and extraction for 1 hour at room temperature using a homomixer, then centrifuge (1000 × g, 10 minutes) Was used to remove the components from the okara to obtain defatted soymilk. Hydrochloric acid was added thereto to adjust the pH to 4.5, the protein component was subjected to isoelectric precipitation, and the precipitate was collected by centrifugation to obtain a separated soy protein curd (hereinafter referred to as “soy protein curd A”). The curd had a solid content of about 30% by weight and a solid content weight of 3.5 kg. After adding water to soy protein curd A and neutralizing with sodium hydroxide, water is added to adjust soy protein solids concentration to 10% by weight, soy protein material aqueous solution (hereinafter “soy protein solution B”) Got.
Of soy protein and dextrin (DE = 25: “Paindex # 3” manufactured by Matsutani Chemical Co., Ltd.) and sucrose fatty acid ester (HLB = 8: “DK Ester F-70” manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) Blended so that the solid content is the ratio shown in Table 1, and after mixing, then heat-treated (140 ° C, 15 seconds) using a VTIS sterilizer and spray-dried to obtain a powdered soy protein material .

Transparency was evaluated as a decrease in turbidity. The turbidity was obtained by using the numerical value obtained by the following method as an index.
Weigh accurately 5 g of sample, add 200 ml of water, disperse and dissolve the powdered soy protein material using a homomixer (“TK homo mixer Mk-2” manufactured by Primix Co., Ltd.) at 25 ° C. Water was added so that the content was 0.5% by weight, and the absorbance at 600 nm was measured with a spectrophotometer (“UV-1800” manufactured by Shimadzu Corporation), and expressed as turbidity (absorbance).
The crude protein content of the powdery soy protein material was determined using the Kjeldahl method.

In addition, the breaking strength of the aqueous gel was measured as an index of the strength of the aqueous gel, and was defined as “gel-forming property”. The gel-forming property was obtained by making powdery soybean protein material and 5 times the amount of water into a uniform paste using a Warin blender, etc., and heating for 30 minutes at 80 ° C and then cooling in a water bath for 30 minutes while flowing tap water. The aqueous gel was measured for the breaking strength with a texture analyzer (“TA-XT2i” manufactured by Stable Micro Systems, Ltd.), converted into a numerical value, and relatively compared.
For Test Example 7,
・ Excellent 90% or more break strength: ◎
-Good with a breaking strength of 80% or more: ○
・ Applicable to those having a breaking strength of 50% or more: △
・ Unable to have a breaking strength of less than 50%: ×
It was.
Table 1 shows the results of comparing the turbidity (absorbance) and gel-forming properties of these powdery soybean protein materials.

(Table 1) Examination of the amount of dextrin

As shown in Test Examples 1 to 3, turbidity (absorbance) slightly decreased by the addition of an emulsifier, and turbidity (absorbance) significantly decreased by using dextrin together.
Further, as shown in Test Examples 3 to 10, the turbidity (absorbance) tends to further decrease as the amount of dextrin is increased, and the turbidity (absorbance) when the amount of dextrin is 5% by weight or more. ) The reduction effect was remarkable. However, when the blending amount of dextrin exceeds 50% by weight, the gel-forming property of the powdery soy protein material is significantly lowered, and the quality tends to be impaired.

○ Test Examples 11-18
For soybean protein solution B prepared in the same manner as in Test Example 1, the soybean protein solid content is 79 parts, 20 parts of carbohydrates (starch, various dextrins or glucose) having different DE, and sucrose fatty acid ester (HLB = 8) 1 Parts are blended as shown in Table 2, mixed and then heat treated (140 ° C, 15 seconds) using a VTIS sterilizer, spray dried to obtain a powdered soy protein material, the above test example Transparency was evaluated according to The following carbohydrates were used.
・ Starch (DE = 0: “Corn Starch” manufactured by Sanwa Starch Co., Ltd.)
・ Dextrin (DE = 4: “Paindex # 100” manufactured by Matsutani Chemical Co., Ltd.)
・ Dextrin (DE = 20: “M-SPD” manufactured by Showa Sangyo Co., Ltd.)
・ Dextrin (DE = 25)
・ Dextrin (DE = 30: “SPD” manufactured by Showa Sangyo Co., Ltd.)
・ Dextrin (DE = 15: “Grister” manufactured by Matsutani Chemical Industry Co., Ltd.)
・ Dextrin (DE = 45: Sanwa Enzyme Minamata E-45 manufactured by Sanwa Starch Co., Ltd.)
・ Dextrin (DE = 54: “Martrich 750” manufactured by Showa Sangyo Co., Ltd.)
・ Glucose (DE = 100: “Anhydrous crystalline glucose” manufactured by Sanei Saccharification Co., Ltd.)

(Table 2) Examination of DE value of dextrin

  As shown in Test Examples 11 to 19 in Table 2, turbidity (absorbance) tends to decrease as the degree of carbohydrate hydrolysis (DE value) increases. Tended to decrease. However, when DE exceeded 50 and became too high, the color of the powdered soy protein material tended to be yellow and deteriorated in quality. Moreover, sweetness was felt strongly, and when used for livestock meat products such as ham, the taste was impaired. When DE is 50 or less, sweetness is suppressed, and when DE is 35 or less, it is further suppressed, which is suitable for use in livestock meat products.

○ Test Examples 20 to 26
To the soy protein solution B prepared in the same manner as in Test Example 1, the solid content of soy protein, dextrin (DE = 25) and sucrose fatty acid ester (HLB = 8) is blended so as to have the ratio shown in Table 3, After mixing, heat treatment (140 ° C., 15 seconds) was then performed using a VTIS sterilizer, followed by spray drying to obtain a powdery soy protein material. According to the above test examples, transparency and gel-forming property were evaluated.

(Table 3) Examination of amount of emulsifier

  As shown in Test Examples 20 to 26 in Table 3, the turbidity (absorbance) tends to decrease when the amount of the emulsifier is 0.1 to 10% by weight, and the turbidity (absorbance) particularly when it is 0.5 to 5% by weight. Decreased. Moreover, the gel-forming property tended to decrease as the blending amount of the emulsifier increased. Furthermore, there is also a tendency for the flavor to deteriorate. When the content was 10% by weight or more, the flavor was significantly deteriorated.

○ Test examples 27-35
To the soy protein solution B prepared in the same manner as in Test Example 1, 79 parts of soy protein solid content, 20 parts of dextrin (DE = 25), 1 part of emulsifier with different HLB values, are blended as shown in Table 4. Then, after mixing, heat treatment (140 ° C., 15 seconds) was performed using a VTIS sterilizer, followed by spray drying to obtain a powdery soy protein material, and the transparency was evaluated according to the above test example. The following emulsifiers were used.
・ Sucrose fatty acid ester (HLB = 1: “DK Ester F-10” manufactured by Daiichi Kogyo Seiyaku Co., Ltd.)
・ Sorbitan fatty acid ester (HLB = 3: “Poem S-65V” manufactured by Riken Vitamin Co., Ltd.)
・ Sorbitan fatty acid ester (HLB = 4.3: “Emazol O-10” manufactured by Kao Corporation)
・ Sucrose fatty acid ester (HLB = 6: “DK Ester F-50” manufactured by Daiichi Kogyo Seiyaku Co., Ltd.)
・ Sucrose fatty acid ester (HLB = 8)
・ Polyglycerin fatty acid ester (HLB = 8.8: “SY Glyster MO-310” manufactured by Sakamoto Pharmaceutical Co., Ltd.)
・ Sucrose fatty acid ester (HLB = 9.5: “DK Ester F-90” manufactured by Daiichi Kogyo Seiyaku Co., Ltd.)
・ Polyglycerin fatty acid ester (HLB = 11: “SY Glyster MO-500” manufactured by Sakamoto Pharmaceutical Co., Ltd.)
・ Sucrose fatty acid ester (HLB = 15: Daiichi Kogyo Seiyaku Co., Ltd. “DK Ester F-160”)

(Table 4) Examination of emulsifier HLB value

  As shown in Test Examples 27 to 35 in Table 4, turbidity (absorbance) tends to decrease when the HLB value of the emulsifier is 3 to 11, and particularly tends to decrease when the HLB value is 4 to 10.

○ Production Example 1 (Addition of dextrin and emulsifier before neutralization)
In the following production examples and comparative production examples, dextrin (DE = 25) and sucrose fatty acid ester (HLB = 8) were used. Using soy protein curd A prepared in the same manner as in Test Example 1, 20 parts of dextrin and 1 part of sucrose fatty acid ester are blended with 79 parts of the solid content of the curd, and after mixing, neutralize with sodium hydroxide After that, water was added so that the solid content concentration would be 12.5% by weight, and heat treatment (140 ° C., 15 seconds) was performed using a VTIS sterilizer, followed by spray drying to obtain a powdery soy protein material.

○ Production Example 2 (Addition of dextrin and emulsifier before heating)
A powdery soy protein material was prepared in the same manner as in Test Example 7.

○ Production Example 3 (dextrin before heating, emulsifier added after spray drying)
Using soy protein solution B prepared in the same manner as in Test Example 1, 20 parts of dextrin is blended with 79 parts of soy protein solid content, and after mixing, heat treatment using a VTIS sterilizer (140 ° C., 15 seconds) And spray-dried to obtain 99 parts of soy protein material intermediate. A separate shaping solution was prepared by stirring and mixing 1 part of sucrose fatty acid ester with 20 parts of 70 ° C hot water using a homomixer, and in a flow coater (Okawara Seisakusho Co., Ltd.) that is a fluidized bed dryer. The soy protein powder was sprayed onto the soy protein powder while the soy protein powder was fluidized by wind pressure and dried by heating to obtain a powdery soy protein material.

○ Production Example 4 (Addition of dextrin after heating, emulsifier before heating)
Using soy protein solution B prepared in the same manner as in Test Example 1, 1 part of sucrose fatty acid ester is blended with 79 parts of soy protein solid content, and after mixing, heat treatment using a VTIS sterilizer (140 ° C, For 15 seconds). To 80 parts of the solid content of this solution, 20 parts of dextrin was blended, mixed and then spray-dried to obtain a powdery soy protein material.

○ Production Example 5 (Dextrin after drying, emulsifier added before heating)
Using soy protein solution B prepared in the same manner as in Test Example 1, 1 part of sucrose fatty acid ester is blended with 79 parts of soy protein solid content, and after mixing, heat treatment using a VTIS sterilizer (140 ° C, 15 seconds) and spray drying. To 80 parts of the obtained powdery soy protein, 20 parts of dextrin was blended and mixed uniformly to prepare a powdery soy protein material.

○ Production Example 6 (Enzymatic degradation)
Using soybean protein solution B prepared in the same manner as in Test Example 1, 20 parts of dextrin and 1 part of sucrose fatty acid ester are added to 79 parts of soybean protein solids, and 0.02% by weight of protein hydrolyzed per dry matter Degradation enzyme (“Alcalase” manufactured by Novozymes) was added, and protein hydrolysis was performed at a reaction temperature of 50 ° C. for 30 minutes. Thereafter, heat treatment (140 ° C., 15 seconds) was performed using a VTIS sterilizer, followed by spray drying to obtain a powdery soy protein material. The TCA solubilization rate was 7.5.

○ Production Example 7 (lower limit of dextrin)
A powdery soy protein material was prepared in the same manner as in Test Example 3.

○ Comparative Production Example 1 (without dextrin & emulsifier)
A powdery soy protein material was prepared in the same manner as in Test Example 1.

○ Comparative Production Example 2 (without dextrin)
A powdery soy protein material was prepared in the same manner as in Test Example 2.

○ Comparative Production Example 3 (without emulsifier)
A powdery soy protein material was prepared in the same manner as in Test Example 20.

○ Example 1 (ham evaluation)
For the above Production Examples 1 to 7 and Production Comparative Examples 1 to 3, using the prepared powdered soy protein material, stirring and mixing according to the formulation of Table 5, and preparing a ham ham pickle solution 60 kg by a conventional method, This was used to prepare roast ham. Furthermore, the quality evaluation was performed about the color tone of the ham | cross section using five panelists about the loin ham manufactured using each pickle liquid.
With respect to Production Example 1, the red color tone is dominant, and equality = excellent: ◎, good: ◯, acceptable: Δ, impossible: x.

(Table 5) Pickle liquid formulation

○ Example 2 (beverage evaluation)
Next, 50 parts by weight of the prepared powdered soy protein material, 20 parts by weight of freeze-dried koji, 30 parts by weight of granulated sugar, 2 parts by weight of vitamin C, 0.3% of stevia preparation (Morita Chemical Industries, Ltd .: Rebaudio ACK250) Part by weight, 1 part by weight of β-cyclodextrin (manufactured by Nippon Shokuhin Kako Co., Ltd .: Sandek B-100) and 1.7 parts by weight of flavor were mixed well to obtain a powdered beverage. The beverage was prepared by dispersing 10 g of this powdered beverage in 90 ml of water, and the quality of the color tone was evaluated using five panelists.
With respect to Production Example 1, the red color tone was dominant, and equality = excellent: ◎, good: ◯, acceptable: ◯, impossible: x.

  Table 6 shows the results of comparing the turbidity (absorbance), ham quality, and powdered beverage quality of these powdery soy protein materials.

Table 6: Ham and beverage evaluation

  Like the result of Table 6, the powdery soybean protein raw material obtained was made into ham in Production Examples 1 to 7 having a low turbidity (absorbance) and excellent transparency compared to Comparative Production Examples 1 to 3. The red color of the ham was good. Moreover, regarding the powdered beverages, Production Examples 1 to 7 were more strongly felt than the Comparative Production Examples 1 to 3, and the color of the koji as a raw material was strongly felt, which stimulated appetite.

Claims (7)

A powdery soy protein material comprising one or more emulsifiers selected from the group consisting of sorbitan fatty acid ester, glycerin fatty acid ester and sucrose fatty acid ester, and dextrin. The powdery soy protein material according to claim 1, wherein the dextrin content in the powdered soy protein material is 1 to 50% by weight. The powdery soy protein material according to claim 1, wherein the emulsifier content in the powdered soy protein material is 0.1 to 10% by weight. The powdery soybean protein raw material of Claim 1 whose HLB value of the emulsifier to contain is 2-13. The powdery soy protein material according to claim 1, wherein the dextrin contained therein has a DE value of 10 to 35. A livestock meat processed product using the powdered soy protein material according to claim 1. A powdered beverage or a liquid beverage using the powdered soy protein material according to claim 1.