JP2021052700A - Manufacturing method of plant-based cream substitute - Google Patents

Abstract

To provide a method of manufacturing a plant-based cream substitute with satisfactory emulsifiability and emulsifying stability, by blending a vegetable protein raw material without adding a milk protein material.SOLUTION: When a plant-based cream substitute containing a vegetable protein at a ratio of 50 mass% or larger and a milk protein at a ratio of 50 mass% or smaller relative to a total protein is manufactured, a vegetable protein raw material satisfying the following conditions of a) to d) as a raw material is used. A manufacturing method of the plant-based cream substitute: a) a protein content in a solid content is 50 mass% or larger, b) NSI is 67 or larger, c) in a measurement result of a molecular weight distribution, an area ratio of 10000Da or larger is 30 to 80%, and an area ratio of 2000Da or larger and smaller than 10000Da is 20 to 50%, and d) a 22 mass% solution is not gelated when heated at 80°C for 30 minutes.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a plant-based cream substitute.

Milk proteins such as casein have low viscosity even in high-concentration solutions, and have both high emulsifying properties and solubility, so they are widely used as raw materials for cream substitutes.

On the other hand, in recent years, due to the rapid increase in consumption of animal food materials, there are concerns about supply instability and soaring prices. Furthermore, health disorders such as obesity and diabetes that accompany it have become serious problems, and there is a growing interest in improving health through eating habits. In Western confectionery, the health-conscious healthy sweets market is revitalizing, such as using pure vegetable low-calorie cream substitutes instead of high-oil, high-calorie fresh cream, and using vegetables and soy milk.

However, in general, vegetable proteins such as soy protein and pea protein are inferior to milk proteins in terms of emulsifying property, whipping property, solubility, and high viscosity when made into a solution, and thickening and generation of aggregates are generated. Such problems are more likely to occur than milk protein, which limits the amount of protein and the function of cream substitutes. Such a point becomes an inhibitory factor, and the current situation is that the use of vegetable protein as a substitute for milk protein has not progressed easily in the field of cream substitutes.

In recent years, cream substitutes using vegetable proteins such as soy milk have been studied for the purpose of substituting with milk proteins. For example, in Patent Document 1, sugars 9 to 40% by mass, fats and oils 20 to 35% by mass, soymilk 5 to 9% by mass, lecithin 0.13 to 0.20% by mass, and sucrose fatty acid esters of HLB 10 to 12 0.04 to Cream alternatives for whipping containing 0.40% by weight and water have been proposed.

The above-mentioned documents and the documents shown in the present specification are incorporated in the present specification by explicit source.

Japanese Unexamined Patent Publication No. 2011-83205

In the technique of Patent Document 1, if a large amount of soymilk is blended, the viscosity increases, which makes production difficult, and the blending amount of vegetable protein may be limited.
The present inventors provide a technique capable of producing a plant-based cream substitute containing a vegetable protein material and having satisfactory emulsifying property and emulsifying stability without adding milk protein. Make it an issue.

The present inventors selected a specific vegetable protein material as a substitute for milk protein as a protein material as a raw material for a cream substitute, and when this was added, satisfactory emulsification was performed without adding milk protein. They have found that a plant-based cream substitute with sex and emulsion stability can be obtained, and have completed the present invention.

That is, the present invention includes the following configurations.
(1) In the production of a plant-based cream substitute composition in which the ratio of vegetable protein to total protein is 50% by mass or more and the ratio of milk protein is less than 50% by mass.
A method for producing a plant-based cream substitute, which comprises using a vegetable protein material satisfying the following requirements a) to d) as a raw material:
a) The protein content in the solid content is 50% by mass or more,
b) NSI is 67 or more,
c) According to the measurement result of the molecular weight distribution, the area ratio of 10000 Da or more is 30 to 80%, and the area ratio of 2000 Da or more and less than 10000 Da is 20 to 50%.
d) No gelation when the 22% by mass solution is heated at 80 ° C. for 30 minutes.
(2) The production method according to (1) above, wherein the vegetable protein material further has the following characteristics of e):
e) The viscosity of the aqueous solution prepared so that the protein content is 10% by mass is 50 mPa · s or less.
(3) The production method according to (1) or (2) above, which does not contain milk protein as a raw material for the cream substitute.
(4) The production method according to any one of (1) to (3) above, wherein the cream substitute is for whipped cream.

Hereinafter, embodiments of the present invention will be described in detail.

(Plant-based cream substitute)
As used herein, the term "cream substitute" refers to a cream-like composition obtained by mixing basic ingredients such as fats and oils, proteins, carbohydrates and water and emulsifying them into an oil-in-water mold. One of its uses is whipped cream. This is whipped using a whipping device or a dedicated mixer, and is used for confectionery such as Western confectionery and Japanese confectionery, toppings (decoration) for bread and dessert, nappe (surface coaching), filling, and the like. Other uses include cooking creams used in soups and spaghetti sauces, drink bases, and kneading creams for improving the physical characteristics of breads and confectioneries.

As used herein, the term "plant-based" means that it is mainly composed of plant raw materials, and in particular, it means that the protein contained is mainly derived from plants.
More specifically, in order for the cream substitute to be plant-based, the ratio of vegetable protein to the total protein contained in the cream substitute is 50% by mass or more. The ratio in a certain embodiment is more preferably 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more. , 95% by mass or more, or 97% by mass or more, most preferably 100% by mass.

Further, in a certain embodiment, the ratio of milk protein derived from casein salt, skim milk powder, or the like to the total protein contained in the cream substitute is less than 50% by mass. The ratio in a certain embodiment is more preferably 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less. It can be 5% by mass or less or 3% by mass or less, and most preferably 0% by mass. That is, it is most preferable that milk protein is not contained as a raw material for a cream substitute. As a result, the effect of replacing the milk protein with the vegetable protein is further enhanced, and the effect of the present invention becomes more meaningful.

(Vegetable protein material)
The plant-based cream substitute of the present invention (hereinafter referred to as "the cream substitute") is made from a vegetable protein material.
In the present specification, the term "vegetable protein material" refers to a food material containing vegetable protein as a main component and used as a raw material in various processed foods and beverages. Examples of the origin of the vegetable protein material include beans such as soybeans, pea, green beans, rupin beans, chick beans, green beans, flat beans, and sardines, seeds such as sesame seeds, canola seeds, coconut seeds, and almond seeds, and corn. , Soba, wheat, grains such as rice, vegetables, fruits and the like. As an example, in the case of soybean-derived protein material, it is prepared by further concentrating and processing protein from soybean raw materials such as defatted soybean and whole soybean, and generally, isolated soybean protein, concentrated soybean protein, powdered soymilk, or them. Is conceptually included, such as those processed in various ways.

In this cream substitute, if any vegetable protein material is selected as the protein and added so as to have the above composition range, a cream substitute of satisfactory quality in terms of emulsifying property and emulsifying stability can be obtained. Is difficult. That is, it is important in the present invention to select and combine specific vegetable protein materials satisfying all the characteristics of a) to d) shown below in the above composition range.

a) Protein Purity The specific vegetable protein material used in this cream substitute has a protein content of 50% by mass or more in the solid content. The value of the protein content may be 60% by mass or more, 70% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, or 95% by mass or more.
As the type of vegetable protein material included in the above range, isolated protein (protein isolate) is preferable, and in the case of a protein material derived from soybean, for example, isolated soybean protein and the like are included.
The use of a vegetable protein material within the above range of high protein purity is suitable for efficiently increasing the protein content in the cream substitute. When a protein having a low protein content of less than 50% by mass is used, it becomes necessary to blend a larger amount of the material in order to have a high protein content. When the blending amount is large, another problem such as restrictions on the blending of other raw materials is likely to occur.

b) Protein NSI
The specific vegetable protein material used in this cream substitute has an NSI (Nitrogen Solubility Index) of 67 or more, which is used as an index of protein solubility. More preferably, those having an NSI of 70 or more, 75 or more, 80 or more, 85 or more, 90 or more, 95 or more or 97 or more can be used. For example, as a vegetable protein material having a high NSI, a protein is insolubilized, for example, an enzymatic decomposition treatment, a mineral addition treatment, or the like is not performed, or even if the insolubilization treatment is performed, a lysis treatment is subsequently performed. It is preferable to use the one that has been made.
A high NSI of the vegetable protein material indicates high dispersibility in water and may contribute to the dispersion stability of this cream substitute. If the NSI is too low, the cream substitute itself tends to precipitate, which reduces storage stability and is not preferable.
The NSI is represented by the ratio (mass%) of water-soluble nitrogen (crude protein) to the total amount of nitrogen based on the method described later, and in the present invention, it is a value measured according to the method described later.

c) Molecular weight distribution When the molecular weight of the specific vegetable protein material used in this cream substitute is measured by gel filtration, the area ratio of the molecular weight distribution is 30 to 80% for 10,000 Da or more and 2000 Da or more and less than 10,000 Da. 20-50%. Also, in certain embodiments, the area ratio of less than 2000 Da is 15% or less.
The area ratio of 10,000 Da or more is further preferably 30 to 75%, 35 to 75%, 40 to 70% or 45 to 70%.
The area ratio of 2000 Da or more and less than 10000 Da is further preferably 20 to 45%, 25 to 45%, 25 to 40% or 25 to 35%.
The area ratio of less than 2000 Da is further preferably 15% or less, 13% or less, 9% or less, 8% or less or 7% or less. The lower limit is not particularly limited, and examples thereof include 0% or more, 1% or more, 1.5% or more, 2% or more, or 3% or more.
The fact that the molecular weight distribution of the vegetable protein material is in such a range indicates that many of the undegraded proteins that have not been subjected to any decomposition treatment have a moderately low molecular weight, but are highly degraded. It shows that the number of low molecular weight peptides produced is small. Having such a molecular weight distribution of the vegetable protein can contribute to the emulsifying property and emulsifying stability of the cream substitute itself.
The measurement of the molecular weight distribution shall be based on the method described later.

d) Heat gelation property It is preferable that the specific vegetable protein material used in this cream substitute does not show gelation property when this solution is heated at a high concentration. The presence or absence of gelling property shall be confirmed in more detail by the method described later, but it is important that the 22% by mass solution does not gel when heated at 80 ° C. for 30 minutes.
The lack of heat gelling property of the vegetable protein material indicates that the solution viscosity of this cream substitute is low, and the viscosity of the cream substitute is unlikely to increase even if it is sterilized by heating. Contributes to stability. If the vegetable protein material has a heat gelling property, it is not preferable because the protein in the cream substitute undergoes a cross-linking reaction due to heating and causes an increase in viscosity due to the occurrence of aggregation.

Vegetable protein materials with a high NSI generally exhibit gelling properties by heating in their high-concentration solutions. On the other hand, vegetable proteins having a low area ratio in the high molecular weight region in the molecular weight distribution are less likely to exhibit heat gelling properties, but generally have an NSI of less than 90 and reduced solubility. is there. However, the above-mentioned specific vegetable protein material used in this cream substitute does not show gelling property by heating while maintaining a high NSI of the protein by slightly lowering the area ratio of the polymer region. is there.

e) Viscosity The specific vegetable protein material used in this cream substitute is not necessarily limited as long as it satisfies the characteristics a) to d) above, but the viscosity of this vegetable protein material solution is subject to certain conditions. It is preferable that the viscosity is low, specifically 50 mPa · s or less, preferably 40 mPa · s or less, more preferably 35 mPa · s or less, still more preferably 30 mPa · s or less, still more preferably. 20 mPa · s or less, more preferably 15 mPa · s or less. The lower limit of the viscosity is not particularly limited, and examples thereof include 0.5 mPa · s or more and 1 mPa · s or more.
The viscosity is measured by the method described later.

f) Molecular weight distribution adjustment treatment The vegetable protein material is filtered, gel-filtered, chromatographically, and centrifuged so as to have the above molecular weight ratio by slightly decomposing the vegetable protein or after decomposing it to some extent. , Can be obtained by combining techniques such as electrophoresis. Further, the above treatment may be combined with a slight modification treatment, or the modification treatment may not be performed. Examples of treatments for degrading or denaturing proteins include enzyme treatment, acid treatment, alkali treatment, heat treatment, cooling treatment, high pressure treatment, reduced pressure treatment, organic solvent treatment, mineral addition treatment, supercritical treatment, sonication treatment, and electrolysis. Treatment, a combination thereof, and the like can be mentioned. Further, when combining these treatments, all the treatments may be continuously performed from the raw materials, or may be performed after a certain period of time. For example, a commercially available product that has undergone a certain treatment may be used as a raw material for another treatment. Those skilled in the art can appropriately set the conditions for these treatments, such as enzyme activity, concentration of acids, alkalis, solvents, minerals, etc., temperature, pressure, output intensity, current, time, and the like. In the present specification, such a process is referred to as a "molecular weight distribution adjustment process" for convenience. As long as the above characteristics are satisfied, the vegetable protein material that has undergone the molecular weight distribution adjustment treatment and the vegetable protein that has not undergone the molecular weight distribution adjustment treatment can be mixed as a specific vegetable protein material used as a substitute for this cream. Good. In this case, the ratio of the two (vegetable protein material that has undergone the molecular weight distribution adjustment treatment: vegetable protein that has not undergone the molecular weight distribution adjustment treatment) can be appropriately adjusted within a range that satisfies the above characteristics, but the mass ratio is, for example, 1:99. ~ 99: 1, for example, 50:50 to 95: 5, 75:25 to 90:10 and the like. In certain embodiments, only the vegetable protein material that has undergone the molecular weight distribution adjustment treatment is used as a specific vegetable protein material used as a substitute for this cream.

The content of the vegetable protein material in the cream substitute is 0.2 to 70% by mass, 0.5 to 60% by mass, 0.5 to 50% by mass or 50% by mass in terms of protein in the solid content of the cream substitute. It can be 0.5 to 40% by mass or the like.

<Other raw materials>
Various raw materials other than the vegetable protein material can be contained in the cream substitute as necessary according to the embodiment of the cream substitute and the embodiment of the final product.

(Fat and oil)
The cream substitute usually contains fats and oils in the form of oil-in-water emulsions. The type of fat or oil is not particularly limited, but the proportion of vegetable fat or oil in the total fat or oil is preferably 50% by mass or more. The ratio in a certain embodiment is more preferably 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more. , 95% by mass or more, or 97% by mass or more, most preferably 100% by mass.

For example, vegetable oils and fats include soybean oil, rapeseed oil, coconut oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safrawer oil, olive oil, sesame oil, palm oil, palm kernel oil, palm oil, etc. Can be used, and processed fats and oils that have been separated, hydrogenated, ester-exchanged, etc., and mixed fats and oils thereof can be used. In addition, fats and oils containing medium-chain fatty acids and polyunsaturated fatty acids can also be used. In addition, vegetable oils and fats can be replaced with oils and fats derived from microorganisms.

In the whipping application, it is usually preferable to use a liquid to semi-solid fat or oil having a low melting point, and specifically, it is preferable to use a fat or oil having an elevated melting point of about 15 to 40 ° C. Is preferable. Further, in the use for whipping, the content of lauric-based fats and oils is preferably 50% by weight or more, more preferably 60% by weight or more, still more preferably 80% by weight, based on the total fats and oils contained in the cream substitute. Weight% or more. By using lauric-based fats and oils, the heat-resistant shape retention of the cream substitute after whipping is improved, and good melting in the mouth can be achieved. Examples of laurin-based oils and fats include coconut oil, palm kernel oil, fractionated oils such as palm kernel olein obtained by fractionating palm kernel oil, palm kernel stea, and hydrogenated oils thereof, and one selected from these. Alternatively, two or more types can be used. More preferably, cured palm kernel oil, cured fractionated palm kernel oil, or the like can be exemplified.

The fat content in the cream substitute can be 2 to 60% by mass, 5 to 55% by mass, 10 to 50% by mass, 15 to 45% by mass, or the like in the solid content of the composition. When the fat content in the cream substitute is in such a range, a rich mouthfeel and flavor derived from the fat can be obtained, and the emulsification stability is also good.
The solid fat content (SFC) in all the fats and oils contained in the cream substitute can be appropriately adjusted according to the physical characteristics required by the cream substitute, and is not particularly limited. It is preferably about 60 to 95%, 2 to 3% at 30 ° C., and 0 to 1.5% at 35 ° C. from the viewpoint of whipping property and melting in the mouth.
When the vegetable protein material contains fats and oils, the fats and oils content is calculated by including the amount of fats and oils in the protein material. The fat and oil content is measured by the acid decomposition method.

(carbohydrate)
This cream substitute usually contains carbohydrates.
Specific examples of carbohydrates contained in this cream substitute include starch-containing sugars and dietary fiber. More specifically, carbohydrates include fructose, glucose, sugar, malt sugar, lactose, trehalose, water candy, coupling sugar, honey, isomerized sugar, converted sugar, oligosaccharide (isomaltooligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide). , Xylooligosaccharides, gentiooligosaccharides, nigerooligosaccharides, theandeligosaccharides, soybean oligosaccharides, etc.), sugar alcohols (martitol, erythritol, sorbitol, palatinit, xylitol, lactitol, reduced candy, etc.), dextrin, starches (raw starch, processed starch, etc. Etc.). Examples of dietary fiber include polydextrose and indigestible dextrin.
The carbohydrate content in the cream substitute can be 0-80% by weight, 5-75% by weight, 10-70% by weight or 15-65% by weight in the solid content of the composition.

(emulsifier)
In some embodiments, the cream substitute preferably contains an emulsifier in terms of emulsifying properties and emulsifying stability. It is also possible in some embodiments to be free of emulsifiers. Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, polysorbate, lecithin and an enzymatically decomposed product thereof. These emulsifiers may be selected alone or in combination of two or more.
The amount of the emulsifier blended in the cream substitute can be appropriately adjusted according to the embodiment of the cream substitute.

(salts)
In some embodiments, the cream substitute preferably contains salts in terms of adjusting the ionic strength in the solution and cushioning effect. As the salts, for example, an alkali metal salt of phosphoric acid or polyphosphoric acid, an alkali metal salt of citric acid, or the like can be used.

(Stabilizer)
In some embodiments, the cream substitute preferably contains a stabilizer in terms of shape retention and improvement of water separation resistance. As the stabilizer, for example, xanthan gum, guar gum, carrageenan, CMC, microcrystalline cellulose, modified starch and the like can be used in an appropriate amount.

(Other additives)
Fragrances, colorants, preservatives, buffers, high-sweetness sweeteners, etc. may be added to the cream substitute as needed for the purpose of adjusting flavor, color, sweetness, and viscosity. It does not have to be.

(Median diameter as a cream substitute)
In certain embodiments, the median diameter of the cream substitute is 0.5-3.0 μm, preferably 0.5-2 μm, more preferably 0.8-1.8 μm, even more preferably 0.8-. The range is 1.6 μm. The emulsification stability becomes better when the median diameter is in such a range. On the other hand, if the median diameter is too small, the overrun after whipped cream tends to be excessively high in the case of whipped cream. The median diameter is measured by the method described later.

(Manufacturing mode of cream substitute)
The production of the cream substitute may be carried out according to a conventional method as appropriate according to the blending ratio of the above raw materials, and is not particularly limited. For example, it can be obtained by using fats and oils, protein materials and water as main raw materials, adding carbohydrates and other raw materials as necessary, mixing these raw materials, pre-emulsifying, sterilizing or sterilizing and homogenizing. ..

Hereinafter, one mode of production of the cream substitute will be shown, but the present invention is merely an example and is not limited to such a mode.

○ Vegetable protein material This cream substitute can be prepared using the above specific vegetable protein material. Typically, the cream substitute can be prepared from a vegetable protein material that has undergone a molecular weight distribution adjustment treatment. Alternatively, the specific vegetable protein material can be easily obtained by purchasing from a manufacturer of the vegetable protein material, for example, Fuji Oil Co., Ltd., or by requesting the manufacturer to produce the material. In addition, the conventional commercially available soy protein materials such as "Fujipro E", "Fujipro CL", "Fujipro AL", "New Fujipro 4500", "Prorina RD-1", "Prorina 900", "Prorina HD101R", etc. , Neither corresponds to the vegetable protein material satisfying all the characteristics of a) to d) above. Therefore, even if these are used, a substitute for this cream cannot be obtained.

○ Mixing / homogenizing The aqueous phase part can be prepared in any temperature range. In a more specific embodiment, when a hydrophilic emulsifier or carbohydrate whose solubility is improved by heating is contained, it can be prepared by dissolving or dispersing in a temperature range of, for example, 20 to 70 ° C., preferably 55 to 65 ° C. A person skilled in the art can appropriately determine the raw material to be added to the aqueous phase portion. For example, when adding salts, water-soluble fragrances, etc., they are added to the aqueous phase portion.
The oil phase portion can be prepared by mixing an oil-soluble material containing oil and fat and dissolving or dispersing it in a temperature range of, for example, 50 to 80 ° C, preferably 55 to 70 ° C. A person skilled in the art can appropriately determine the raw material to be added to the oil phase portion. For example, when a lipophilic emulsifier is used, it is added to a part or all of the raw material fats and oils.
The obtained oil phase portion and aqueous phase portion are heated to, for example, 40 to 80 ° C., preferably 55 to 70 ° C., mixed and pre-emulsified. Pre-emulsification can be performed using a rotary stirrer such as a homomixer. After pre-emulsification, it is homogenized with a homogenizer such as a homogenizer. The pressure during homogenization with the homogenizer can be 3 to 30 MPa, preferably 5 to 20 MPa.

○ Heat sterilization The obtained composition may or may not be heat sterilized if necessary. When the heat sterilization treatment is performed, for example, the treatment is carried out by a UHT sterilization treatment method using an interthermal heating method or a direct heating method, and if necessary, homogenized again with a homogenizer and cooled to 2 to 15 ° C. The temperature of heat sterilization can be carried out, for example, 110 to 150 ° C., preferably 120 to 148 ° C., and the time of heat sterilization can be carried out, for example, 1 to 10 seconds, preferably 3 to 7 seconds.

○ Commercialization The cream substitute obtained above can be used as a filling material for bread and confectionery, as well as for whipped cream such as ordinary decoration cakes and creams for artificial flowers, and as an addition to coffee. Can be used. It can also be used for cooking soups, spaghetti sauces, and the like. It can also be used for kneading to improve the crispness of shoes, breads, etc., and to improve the physical characteristics of dough, such as giving a moist feeling to sponge cakes, etc.

(Measuring method)
In the present specification, the measurement of the components and physical properties of the cream substitute and its raw materials is based on the following method.

<Protein content>
Measured by the Kjeldahl method. Specifically, the mass of nitrogen measured by the Kjeldahl method is expressed as "mass%" as the protein content in the dried product with respect to the weight of the protein material dried at 105 ° C. for 12 hours. The nitrogen conversion coefficient is 6.25. Basically, it is calculated by rounding off the numerical value of the second decimal place.

<Fat (lipid) content>
Measured by the acid decomposition method. Basically, it is calculated by rounding off the numerical value of the second decimal place.

<Carbohydrate>
The value is obtained by subtracting the contents of water, protein, fat, and ash (by the direct ashing method) from the sample.

<NSI>
60 ml of water is added to 3 g of the sample, the propeller is stirred at 37 ° C. for 1 hour, and then centrifuged at 1400 × g for 10 minutes to collect the supernatant (I). Next, add 100 ml of water to the remaining precipitate again, stir the propeller again at 37 ° C. for 1 hour, centrifuge, and collect the supernatant (II). Combine the liquid (I) and the liquid (II), and add water to the mixed liquid to make 250 ml. This is filtered through a filter paper (NO.5), and then the nitrogen content in the filtrate is measured by the Kjeldahl method. At the same time, the amount of nitrogen in the sample is measured by the Kjeldahl method, and the ratio of the amount of nitrogen recovered as a filtrate (water-soluble nitrogen) to the total amount of nitrogen in the sample is expressed as mass%, which is defined as NSI. Basically, it is calculated by rounding off the numerical value of the second decimal place.

<Molecular weight distribution>
The protein material is adjusted to a concentration of 0.1% by mass with an eluent, and the sample solution is filtered through a 0.2 μm filter. A gel filtration system is constructed by connecting two types of columns in series, and a known protein or the like (Table 1) that serves as a molecular weight marker is first charged, and a calibration curve is obtained in relation to the molecular weight and the retention time. Next, the sample solution is charged, and the content ratio% of each molecular weight fraction is obtained by the ratio of the area of a specific molecular weight range (time range) to the chart area of the total absorbance (1st column: "TSK gel G3000SW _XL "). (SIGMA-ALDRICH), 2nd column: "TSK gel G2000SW _XL " (SIGMA-ALDRICH), eluent: 1% SDS + 1.17% NaCl + 50 mM phosphate buffer (pH 7.0), 23 ° C, flow velocity: 0.4 ml / min, detection: UV220 nm). Basically, it is calculated by rounding off the numerical value of the second decimal place.

(Table 1) Molecular weight marker

<0.22M TCA solubility>
Add an equal amount of 0.44M trichloroacetic acid (TCA) to a 2% by mass aqueous solution of the protein material, and use the value measured by the Kjeldahl method as the ratio of soluble nitrogen. Basically, it is calculated by rounding off the numerical value of the second decimal place.

<Heat gelling property>
The protein material is dissolved in water to a concentration of 22% by mass, adjusted to pH 7, and centrifuged to form a slurry. The casing tube is filled, heated at 80 ° C. for 30 minutes, refrigerated overnight, and returned to room temperature to prepare a sample for evaluation of physical properties.
When the casing of the sample is peeled off, a liquid or amorphous paste is defined as "no heat gelling property". In addition, a sample that can maintain its shape before peeling is defined as "gelling".

<Interfacial tension>
The protein material is dissolved in water so that the protein content is 10% by mass, degassed, and homogenized with a homogenizer at a pressure of 50 MPa is degassed again. This solution is diluted 10-fold by the same operation to prepare a solution having a concentration of 0.01% by mass as a sample solution.
The sample solution is measured by inserting a syringe containing the sample solution into a glass cell containing rapeseed oil whose temperature has been adjusted to 20 ° C using an interfacial tension measuring device (preferably manufactured by KYOWA) by the suspension method to prepare droplets. I do. Record the value 3 minutes after the droplet is prepared. Basically, it is calculated by rounding off the numerical value of the second decimal place.

<Centrifugal precipitation>
As an accelerated test of the stability of the protein material during storage, the presence or absence of centrifugal precipitation is observed.
Put 35 mL of a 10 mass% aqueous solution of protein material in a centrifuge tube with a capacity of 50 mL, and centrifuge at 1500 x g (3000 rpm) for 10 minutes. The tube after centrifugation was slowly overturned, the thickness of the sedimentation layer was measured, and this measured value was taken as the amount of precipitation (mm). If the amount of precipitation is less than 3 mm, it is "-", if it is 3 to 5 mm, it is "±", if it exceeds 5 mm, it is "+", and in descending order of the amount of precipitation, "+++">"++">" + ".

<Viscosity>
The viscosity of the protein material was adjusted by adjusting the aqueous solution so that the protein content was 10% by mass, and using a B-type viscometer (preferably manufactured by Brookfield) at 25 ° C. and using "# LV-1" as the rotor. The measured value is taken at 100 rpm after 1 minute. If measurement is not possible with "# LV-1", use the rotors instead of "# LV-2", "# LV-3", "# LV-4", and "# LV-5". If measurement is not possible due to low viscosity at "# LV-1" / 100 rpm, set the "lower limit", and if measurement is not possible due to high viscosity at "# LV-5" / 100 rpm, set the "upper limit". The viscosity of the cream substitute is also measured as it is by the same method as described above.

<Median diameter>
The median diameter is measured with a laser diffraction type particle size distribution measuring device (preferably manufactured by Shimadzu Corporation), and is a median diameter using an integrated distribution on a volume basis. Basically, it is obtained by rounding off the numerical value of the second digit after the decimal point, and if the numerical value is low, the significant digit is regarded as two digits and the numerical value of the next digit is rounded off.

<Emulsification stability evaluation test>
Take 50 g of the cream substitute in a 100 ml beaker, incubate at 20 ° C for 2 hours and 5 ° C for 2 hours, respectively, and then vibrate for 20 minutes using a horizontal shaker to check for the occurrence of batter of the cream substitute. did. The term "bottom" means that a significant increase in viscosity or solidification occurs due to an increase in product temperature or vibration during transportation.

Hereinafter, embodiments of the present invention will be described in more detail with reference to Examples and the like. Unless otherwise specified, "%" and "part" in the example mean "mass% (w / w)" and "part by mass".

(Preparation of vegetable protein material)
As a vegetable protein material, the sample shown in Table 2 was obtained or produced.

(Table 2)

Tables 3 and 4 show the measured values of various components and physical properties of the samples A to L.

(Table 3) Main analytical values of various vegetable protein materials

(Table 4) Main analytical values of various vegetable protein materials

(Manufacturing Example 1) Manufacturing process of cream substitute The basic manufacturing process of cream substitute is as follows.
1) An oil-soluble emulsifier is mixed with fat and oil and dissolved to prepare an oil phase.
2) Separately from 1) above, the temperature of the water in the container is adjusted to 60 ° C., and the vegetable protein material is added and dissolved while stirring with a homomixer. Next, a water-soluble raw material such as a carbohydrate or a water-soluble emulsifier is dissolved in this solution to prepare an aqueous phase.
3) The oil phase and the aqueous phase are pre-emulsified by stirring at 60 ° C. for 20 minutes with a homomixer.
4) An ultra-high temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) is used to sterilize at 144 ° C. for 4 seconds by a direct heating method.
5) Homogeneize at a pressure of 12 MPa using a high-pressure homogenizer and immediately cool to 5 ° C.
6) Aging at 5 ° C. for about 24 hours to obtain a cream substitute.

(Test Example 1) Preparation of plant-based cream substitute 1
Using various vegetable protein materials, a plant-based cream substitute containing no milk protein such as casein sodium was prepared, and a vegetable protein material suitable for the cream substitute was examined.
Using sodium caseinate as the milk protein material and Samples A and Am in Table 1 as the vegetable protein material, a total of three points were used to produce various cream substitutes by the formulation shown in Table 5 and the method of Production Example 1.
The solid content and physical characteristics (viscosity, emulsion stability evaluation test, median diameter) of each cream substitute obtained were measured. The results are shown in Table 6.

(Table 5) Formulation of cream substitutes

(Table 6) Quality evaluation of cream substitutes

As shown in the results in Table 6, T-2 using sample A as a vegetable protein material had a considerably higher solid content than T-1 and T-3, and the expected solid content product was obtained. There wasn't. Therefore, it is presumed that emulsification was poor at the manufacturing stage and separation occurred. Since the viscosity was very high and the median diameter was large as compared with the other test plots, the emulsion was in a considerably poor condition.

On the other hand, T-3 using sample Am as a vegetable protein material showed the same viscosity, emulsion stability and median diameter as T-1 using casein, and no change with time was observed. That is, the cream substitute for T-3 had the same physical characteristics as the cream substitute for T-1 using casein, even without the addition of milk protein. The cream substitute of T-3 produced by the formulation system shown in Table 5 can be used, for example, for kneading into shoes, breads, sponge doughs and the like.
A cream substitute using Samples B to G instead of Sample A as a vegetable protein material was separately prepared, but the emulsified state was also not good. On the other hand, when a cream substitute using samples Bm to Gm instead of sample Am was also prepared, it showed the same good physical characteristics as sample Am.

(Test Example 2) Preparation of plant-based cream substitute 2
A protein material suitable for the cream substitute was also examined in a combination system of a cream substitute different from that of Test Example 1.
Using potassium casein and skim milk powder as milk protein materials, and a total of 4 points of Samples A and Am in Table 1 as vegetable protein materials, various cream substitutes were produced by the formulation in Table 7 and the method in Production Example 1. ..
The solid content and physical characteristics (viscosity, emulsion stability evaluation test) of each cream substitute obtained were measured. The results are shown in Table 8.

(Table 7) Formulation of cream substitutes

(Table 8) Quality evaluation of cream substitutes

As shown in the results in Table 8, T-6 using Sample A as the vegetable protein material had a higher viscosity and a larger increase in viscosity over time than T-4 and T-7. In addition, the speed of the hote was faster than that of T-4 and T-7, and the emulsification stability was inferior. With T-5, which used skim milk powder as the milk protein material, it became thickened due to poor emulsification immediately after production and became a paste, which hardened over time during storage, so a cream substitute could not be obtained.

On the other hand, T-3 using sample Am as a vegetable protein material showed a viscosity close to that of T-4 using casein, and the viscosity did not increase with time. The speed of the body was faster than that of T-4, but the speed of the body was significantly extended and the emulsification stability was higher than that of T-6, which is the same vegetable protein material. That is, the T-3 cream substitute had physical characteristics similar to those of the T-1 cream substitute using casein, even without the addition of milk protein. Since the cream substitute of T-3 produced by the formulation system shown in Table 7 has whipped property, it can be used, for example, in the application of whipped cream.
A cream substitute using Samples B to G instead of Sample A as a vegetable protein material was separately prepared, but the emulsified state was also not good. On the other hand, when a cream substitute using samples Bm to Gm instead of sample Am was also prepared, it showed the same good physical characteristics as sample Am.

As supported by the above examples, vegetable protein materials having NSI, molecular weight distribution within a specific range, and non-gelling properties are effective as protein materials for plant-based cream substitutes. Was shown. According to the present invention, it is possible to provide a plant-based cream substitute having excellent emulsifying property and emulsifying stability without containing a milk protein or an emulsifier.

Claims (4)

In the production of plant-based cream alternative compositions, where the proportion of vegetable protein to total protein is greater than or equal to 50% by weight and the proportion of milk protein is less than 50% by weight.
A method for producing a plant-based cream substitute, which comprises using a vegetable protein material satisfying the following requirements a) to d) as a raw material:
a) The protein content in the solid content is 50% by mass or more,
b) NSI is 67 or more,
c) According to the measurement result of the molecular weight distribution, the area ratio of 10000 Da or more is 30 to 80%, and the area ratio of 2000 Da or more and less than 10000 Da is 20 to 50%.
d) Do not gel when the 22% by weight solution is heated at 80 ° C. for 30 minutes. The production method according to claim 1, wherein the vegetable protein material further has the following characteristics of e):
e) The viscosity of the aqueous solution prepared so that the protein content is 10% by mass is 50 mPa · s or less. The production method according to claim 1 or 2, which does not contain milk protein as a raw material for the cream substitute. The production method according to any one of claims 1 to 3, wherein the cream substitute is for whipped cream.