JP2022078181A - ヒヨコマメタンパク質濃縮物 - Google Patents
ヒヨコマメタンパク質濃縮物 Download PDFInfo
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- JP2022078181A JP2022078181A JP2022031789A JP2022031789A JP2022078181A JP 2022078181 A JP2022078181 A JP 2022078181A JP 2022031789 A JP2022031789 A JP 2022031789A JP 2022031789 A JP2022031789 A JP 2022031789A JP 2022078181 A JP2022078181 A JP 2022078181A
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
Description
本明細書で使用するところの「豆類」なる用語は、マメ科(family FabaceaeまたはLeguminosae)の植物または果実/種子のことを言う。
実施例1-ヒヨコマメ粉の苦味の低減
サポニンなどの苦味を有する化合物を除去するため、ヒヨコマメタンパク質を酸条件下で抽出した。ヒヨコマメ粉を、水または蒸留水と混合し(1:10の比)、マグネチックスターラー(MR3001、Heidolph instruments社、シュヴァーバッハ、ドイツ)を使用して均質な状態にした。硫酸(H2SO4)、リン酸(H3PO4)、塩酸(HCl)、フマル酸、またはクエン酸を用いてpHを4.5に調整した。このpHでは、ほとんどの栄養阻害成分および苦味成分が可溶性であるのに対して、タンパク質は不溶性である。組成物をマグネチックスターラー上で3時間抽出した後、8000Gで20分間遠心した。上清を捨て、沈降物を水に懸濁し、洗浄した。次いで、混合物を8000Gで約10分間遠心し、沈降物を秤量し、官能評価を行うために保存した。表1は、脱苦味処理の実験デザインおよび結果を示す。
5人の専門家のパネルに生成した沈降物をすべて評価してもらった。記述的試験法を用いて苦味を評価した。選ばれた大部分の中性沈降物に、第2の抽出工程であるタンパク質抽出を行った。表1から分かるように、フマル酸およびHClは、苦味の点で最も許容されるものとみなされた。
実施例1で脱苦味処理した沈降物にアルカリタンパク質抽出を行った。フマル酸およびHClは苦味低減の点で許容され得るものであったため、これらについて更なる分析を行った。タンパク質の抽出を行うため、沈降物を1:8の比で水に溶かした。この沈降物/水の混合物を水酸化ナトリウム(NaOH)または水酸化カリウム(KOH)を用いて異なるpH(7.5~10)に調整した。室温で一晩攪拌後、混合物を8000Gで20分間遠心した。上清および沈降物の内容を評価した。およそ3gの試料を、乾燥したペトリ皿中に秤量し、乾燥オーブン(Memmert GmbH & Co.KG社、シュヴァーバッハ)中でフタをせずに103℃で1時間乾燥した。ペトリ皿を乾燥機中で室温に冷却し、重量損失を記録した。重量損失がなくなるかまたはオーブン内での酸化反応のために重量が再び増加するまで乾燥手順を繰り返した。乾燥物含量を以下の式を用いて計算した。
GL=ペトリ皿の風袋重量
GE=試料重量
Claims (33)
- 総乾燥物の70重量%超のタンパク質含量を有する、脱苦味処理されたヒヨコマメタンパク質濃縮物。
- 総乾燥物の80重量%超のタンパク質含量を有する、請求項1に記載のヒヨコマメタンパク質濃縮物。
- 1%未満のフィチン酸を含む、請求項1または2に記載のヒヨコマメタンパク質濃縮物。
- 0.8mg/g未満のサポニンを含む、請求項1~3のいずれか1項に記載のヒヨコマメタンパク質濃縮物。
- 25%未満の脂肪を含む、請求項1~4のいずれか1項に記載のヒヨコマメタンパク質濃縮物。
- ヒヨコマメ材料を脱苦味処理する工程を含む方法によって製造される、請求項1~5のいずれか1項に記載のヒヨコマメタンパク質濃縮物。
- 前記脱苦味処理する工程が、材料をフマル酸と混合することを含む、請求項6に記載のヒヨコマメタンパク質濃縮物。
- 前記方法が、25℃以下の温度、好ましくは15℃以下の温度で行われる、請求項6または7に記載のヒヨコマメタンパク質濃縮物。
- 前記方法が、8~10のpH値にまでアルカリ化する工程を含む、請求項6~8のいずれか1項に記載のヒヨコマメタンパク質濃縮物。
- 請求項1~9のいずれか1項に記載のヒヨコマメタンパク質濃縮物を含む、食品。
- 少なくとも10%のタンパク質を含む、請求項10に記載の食品。
- 牛肉、豚肉、羊肉、鶏肉、および魚肉の類似物からなる群から選択される肉類似物である、請求項10または11に記載の食品。
- 脱苦味処理されたヒヨコマメタンパク質濃縮物を製造するための方法であって、(i)ヒヨコマメ材料の水懸濁液を与える工程と、(ii)ヒヨコマメ材料を脱苦味処理する工程と、(iii)前記工程(ii)の生成物からタンパク質を抽出する工程と、を含む、方法。
- 前記工程(ii)が、前記材料をフマル酸と混合することを含む、請求項13に記載の方法。
- 前記工程(iii)が、前記工程(ii)の生成物をアルカリ条件に曝露することを含む、請求項13または14に記載の方法。
- 前記材料が、ヒヨコマメ粉である、請求項13~15のいずれか1項に記載の方法。
- 前記工程(ii)が、フマル酸を0.2%~1%のフマル酸の最終濃度にまで混合することを含む、請求項13~16のいずれか1項に記載の方法。
- 前記工程(ii)が、pH約4.5に酸性化することを含む、請求項13~17のいずれか1項に記載の方法。
- 前記工程(iii)が、7.5~10のpH値にまでアルカリ化することを含む、請求項13~18のいずれか1項に記載の方法。
- 膜蒸留、ナノ濾過、限外濾過、透析濾過、および蒸発からなる群から選択されるプロセスによってタンパク質を濃縮する工程を更に含む、請求項13~19のいずれか1項に記載の方法。
- 前記脱苦味処理する工程に続いて、前記工程(ii)で生成されたタンパク質沈殿物を前記水懸濁液から分離する工程を行う、請求項13~20のいずれか1項に記載の方法。
- 前記分離された材料をタンパク質抽出に供する、請求項21に記載の方法。
- 豆類タンパク質濃縮物を製造するための方法であって、(i)豆類材料の水懸濁液を与える工程と、(ii)フマル酸と混合することにより、材料を脱苦味処理する工程と、(iii)前記工程(ii)の生成物からタンパク質を抽出する工程と、を含む、方法。
- 前記豆類が、マメ、レンズマメ、およびこれらの組み合わせからなる群から選択される、請求項23に記載の方法。
- 前記豆類が、ヒヨコマメ、エンドウマメ、白インゲンマメ、レンズマメ、ピーナッツ、アルファルファ、大豆、ルピナス、ササゲマメ、キマメ、黒インゲンマメ、小豆、キドニービーン、ソラマメ、およびこれらの任意の組み合わせからなる群から選択される、請求項23に記載の方法。
- 前記工程(iii)が、前記工程(ii)の生成物をアルカリ条件に曝露することを含む、請求項23~25のいずれか1項に記載の方法。
- 前記材料が、ヒヨコマメ粉である、請求項23~26のいずれか1項に記載の方法。
- 前記工程(ii)が、フマル酸を0.2%~1%のフマル酸の最終濃度にまで混合することを含む、請求項23~27のいずれか1項に記載の方法。
- 前記工程(ii)が、pH約4.5に酸性化することを含む、請求項23~28のいずれか1項に記載の方法。
- 前記工程(iii)が、7.5~10のpH値にまでアルカリ化することを含む、請求項23~29のいずれか1項に記載の方法。
- 膜蒸留、ナノ濾過、および蒸発からなる群から選択されるタンパク質濃縮プロセスを更に含む、請求項23~30のいずれか1項に記載の方法。
- 前記脱苦味処理する工程に続いて、前記工程(ii)で生成された沈殿物を前記水懸濁液から分離する工程を行う、請求項23~31のいずれか1項に記載の方法。
- 前記分離された材料をタンパク質抽出に供する、請求項32に記載の方法。
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US20220039431A1 (en) * | 2018-09-11 | 2022-02-10 | Australian Plant Proteins Pty Ltd | System and method for extracting a protein food product |
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EP3893655A4 (en) * | 2018-12-14 | 2022-09-14 | WhiteWave Services, Inc. | METHOD OF PREPARING A PLANT PROTEIN COMPOSITION |
EP4072309A4 (en) * | 2019-12-12 | 2024-01-24 | Glanbia Nutritionals Ltd | TEXTURED PLANT PROTEIN PRODUCT AND METHOD |
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- 2017-07-09 AU AU2017294711A patent/AU2017294711A1/en not_active Abandoned
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IL264021B2 (en) | 2023-07-01 |
JP2019520082A (ja) | 2019-07-18 |
IL278337B2 (en) | 2023-03-01 |
US20200390131A1 (en) | 2020-12-17 |
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SG11201900047UA (en) | 2019-02-27 |
IL285706B1 (en) | 2023-05-01 |
CA3066875A1 (en) | 2018-01-18 |
EP3481221A1 (en) | 2019-05-15 |
AU2022201433B2 (en) | 2024-04-18 |
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