JP2500350B2 - Manufacturing method of soybean processed food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a processed soybean food, and more specifically, a soybean which is a combination of a soybean food material and another food material, has a low lipid peroxide content, and is improved in flavor and taste. The present invention relates to a method of manufacturing processed food.

[0002]

2. Description of the Related Art Soybean seeds contain three kinds of lipoxygenases, which are enzymes that oxidize unsaturated fatty acids, and these are abbreviated as L-1, L-2 and L-3. The action of this enzyme is extremely strong, and along with the destruction of the soybean tissue, it reacts with the free fatty acids coexisting in soybean to produce n-hexanal, which is the main component of green soybean odor. Therefore, for the purpose of suppressing the generation of unpleasant odor of soybean products, various methods for inactivating the lipoxygenase that is the causative enzyme have been tried, and for example, when processing soybean food, heat treatment is performed somewhere in the process. A method of incorporating steps has been proposed (JP-A-63-291541 and JP-A-63-304).
No. 957). These conventional techniques are effective techniques for producing soybean foods using only soybean as a food material, particularly soybean milk, tofu, soybean protein material having a good flavor.

When soybean is used as a food material, there is a problem in that in addition to the above-mentioned unpleasant odor, lipid peroxide is produced in the product. This lipid peroxide is a substance that accumulates in soybeans before the occurrence of green soybean odor (eg Physiologia).
Plantarum, Vol. 76, p. 249, 1989), whose production is known to increase with the addition of unsaturated fatty acids such as linoleic acid and linolenic acid (eg Lipid).
, Vol. 25, No. 4, 226, 1990). Also,
Lipid peroxide reacts with nutritionally important components such as proteins and vitamins, and affects the color, hardness, and mouthfeel of foods. Therefore, in order to produce a high-quality processed soybean food, it is necessary to take measures to prevent the production of lipid peroxide in addition to the conventional improvement in flavor and taste.

When a soybean food material is mixed with another food material containing unsaturated fatty acid to produce a processed soybean food by the conventional technique, the lipoxygenase enzyme activity in the soybean food material is inactivated. After that, technology that mixes with food materials containing unsaturated fatty acids, or technology that incorporates a heating operation that does not affect flavor and taste at the same time as mixing can be assumed, but these make the manufacturing process complicated and process management is difficult. Become. So far, no technology has been established for producing a processed soybean food by mixing a soybean food material with another food material under conditions of normal temperature and pressure.

[0005]

DISCLOSURE OF THE INVENTION The present invention prevents the production of lipid peroxide in a product even when a soybean food material obtained from soybean as a raw material and another food material are mixed in an aqueous system, and It is an object of the present invention to provide a method for producing a processed soybean food having a good flavor and good taste.

[0006]

[Means for Solving the Problems] In order to solve the above-mentioned problems, the present inventors have made earnest researches, and in the soybean processed material obtained by mixing soybean food material with other food materials, peroxidation It was found that the lipid content depends on the variety of soybeans used and the pH and temperature when mixed. In the course of further research, when soybean food materials and other food materials were mixed at room temperature and atmospheric pressure using conventional techniques, a considerable amount of lipid peroxide was produced at the stage of paste formation of both food materials. Ascertaining what will happen, as a soybean food ingredient, lipoxygenase L-1, L
It was found that the use of soybeans lacking all -2 and L-3 can ameliorate the drawbacks.

When a cookie is produced as an example of processed soybean food, the resulting cookie has a lower lipid peroxide content and a better flavor and taste than those produced by the prior art. Therefore, the present invention has been completed.

That is, the present invention relates to lipoxygenase L-
1. A method for producing a processed soybean food, which comprises mixing a soybean food material lacking all of 1, L-2 and L-3 with another food material at 4 to 50 ° C. in an aqueous system.

Lipoxygenase L-used in the present invention
Soybean lacking all of 1, L-2 and L-3 can be obtained, for example, by the method of Haka et al. (Japan J. Breed, Vol. 41, page 507, 1991). In addition, partially deleted soybeans in which some of the isozymes of lipoxygenases L-1, L-2 and L-3 are deleted are also known (for example, Journal of Japanese Society of Agricultural Chemistry, Vol. 59, No. 10, No. 10). 1071, p. 1985, Journal of Japan Food Industry Society, Vol. 31, No. 11,
Pp. 751, 1984), but these are not preferred soy sources for use in the present invention. For example, when L-2 and L-3 are lacking, but L-1 remains soybean as a soybean source, when other food materials coexist, pH of 7 or more is obtained.
The lipid peroxide is produced in the temperature range of 4 ° C to 50 ° C. This is because L-1 having the optimum pH of 9 remains in this soybean. Also, L-
It is known that the optimum pH of 2, L-3 is 6 to 7 (Method in Enzymology, Vol. 71, p. 441, 19).
81 years).

When such a partially deleted soybean is used as a soybean source, attention must be paid to the pH when mixed, pretreatment for inactivating the remaining lipoxygenase isozyme, etc. (for example, JP-A-63-291541). Japanese Patent Laid-Open No. 63-304957) is required. If the pretreatment is insufficient and the enzyme activity remains, a new step for suppressing the production of lipid peroxide that occurs during mixing with other food materials is required, which is not convenient. On the other hand, according to the present invention, such a pretreatment step and an additional step are unnecessary.

The lipoxygenase L-1, L referred to in the present invention
-2 and L-3, soybean food materials obtained from soybeans lacking all L-3 are L-1, L-2 and L-3.
In addition to soybean itself lacking all of the above, defatted soybean, isolated soybean protein, defatted soybean powder, full-fat soybean powder and the like obtained from the soybean itself are indicated. Of these soybean food materials, the most preferable one may be selected according to the processing of the processed soybean food to be produced.

On the other hand, as food materials to be mixed, in addition to wheat flour, corn, eggs, butter, sesame rich in polyunsaturated fatty acids (22.42 g / 100 g, edited by Science and Technology Agency Resource Research Committee:
4th edition food composition table, 1992) and the like, and these can be used alone or in combination of two or more kinds. Further, proteins, starches, polysaccharides, vitamins and the like can be appropriately mixed if necessary.

In the present invention, lipoxygenase L-1, L
-2 and L-3 soybean food material obtained by deleting soybean as a raw material and other food materials are mixed in an aqueous system to obtain a paste-like processed product, in which case the mixing ratio of both May be determined in consideration of the application of the product, etc., but usually the former: the latter = 1: 9 to 3: 2. The amount of water used when the both are mixed in the water system may be appropriately determined in consideration of the purpose. Further, the mixing may be carried out under normal pressure, and it is not necessary to pressurize or depressurize. Regarding the temperature, in addition to room temperature, it can be carried out in a low temperature range or a high temperature range of about 50 ° C., but it is preferable to carry out in a room temperature to a low temperature range where the production amount of lipid peroxide is reduced.

The content of lipid peroxide in the processed paste product increases or decreases depending on the content of lipid peroxide of other food materials mixed with the soybean food material. In order to reduce the content of lipid peroxide in the final product, attention should be paid to the content of lipid peroxide in the food material itself. The lower the content of lipid peroxide in the mixed food material, the lower the content of lipid peroxide in the final product.

According to the present invention, under various conditions depending on the purpose of mixing and pulverizing soybean food materials and other food materials and making a paste, lipid peroxide production, flavor, and taste, which were the drawbacks of the prior art, were encountered. It can be implemented without causing the problem. Moreover,
Since the step for inactivating the enzyme can be omitted, the food manufacturing process is simplified. In addition to the neutral range, it can be carried out in an acidic range and an alkaline range, but when adding an acid / alkali, it is necessary to neutralize or remove it before completion of the final food, so the manufacturing process For simplification, it is better not to add acid or alkali.

[0016]

EXAMPLES Next, the present invention will be described more specifically with reference to Comparative Examples and Examples. In addition, lipoxygenase L-
1, soybean lacking all of L-2 and L-3 was designated as L ₁₂₃
Soybean lacking soybean deficient, lipoxygenase L-2 and L-3, but soybean remaining in L-1 is abbreviated as L ₂₃ deficient soybean.

Comparative Example 1 Soybean (tin-yutaka) containing all lipoxygenases L-1, L-2 and L-3 was immersed in cold water for 6 hours, ground at 4 ° C. under a nitrogen stream, and the suspension was centrifuged. It was obtained as a soybean extract. Soybean extract and linoleic acid were added to phosphate buffer (pH 6, pH 7, pH 8) and reacted at 30 ° C for 30 minutes, and the amount of lipid peroxide produced was 1,4-diethyl-2-thiobarbitur. Acid (hereinafter sometimes abbreviated as DETBA)
It was measured by the method. In this method, butylhydroxytoluene / sodium dodecylsulfate / DETBA / phosphate buffer (pH 3.0) was added to the measurement sample, heated at 95 ° C for 15 minutes, cooled, and then the DETBA reactant was extracted with ethyl acetate. , Fluorometer (excitation wavelength 515 nm, fluorescence wavelength 55
5 nm). The protein content in the extract was measured by the Lowry method. The results are shown in Table 1.

[0018] Except for the use of L ₂₃ deletion soybean Comparative Example 2 Soybean (Dream Yutaka), to obtain a soybean extract in the same manner as in Comparative Example 1, is reacted with linoleic acid, was investigated lipid peroxidation amount . The results are shown in Table 1.

Example 1 Comparative Example 1 except that L ₁₂₃ deficient soybean was used as soybean
Soybean extract was obtained in the same manner as above, reacted with linoleic acid,
The amount of lipid peroxide produced was examined. The results are shown in Table 1.

[0020]

TABLE 1 Table 1 lipid peroxidation amount (nmol / mg Soybean extract protein) pH 6 pH 7 pH 8 Comparative Example 1 (Suzuyutaka) 6.41 5.03 4.85 Comparative Example 2 (L ₂₃ missing soy) 0.75 3.30 3.68 Example 1 ( L ₁₂₃ deficient soybean) 0.10 0.08 0.07

As is clear from the table, in the case of Comparative Example 1, 4 to 7 nmol of lipid peroxide was produced per mg of protein in soybean extract at pH 6 to 8, and in the case of Comparative Example 2, pH 7 and pH 8 were used. In, 3 to 4 nmol of lipid peroxide is produced per 1 mg of protein in the soybean extract. On the other hand, in the case of Example 1, the production amount of lipid peroxide was pH 6
~ 8, 0.1 nmol per 1 mg protein in soybean extract
It is below, and much less than the cases of Comparative Examples 1 and 2.
From this, it is understood that when L123-deficient soybean is used as the soybean source when the soybean food material and linoleic acid are used in combination, the lipid peroxide content is reduced without being affected by pH.

Comparative Example 3 Soybean (tin-yutaka) containing all of L-1, L-2 and L-3 was immersed in cold water for 6 hours, ground at 4 ° C. under a nitrogen stream, and the supernatant of the suspension was centrifuged. To obtain a soybean extract. Add soybean extract and linoleic acid to phosphate buffer (pH 7),
After reacting at 4 ° C., 25 ° C. or 50 ° C. for 30 minutes, the amount of lipid peroxide produced was measured by the DETBA method as in Comparative Example 1. The amount of protein in the extract was also Lowry.
It was measured by the method. The results are shown in Table 2.

Comparative Example 4 Comparative Example 3 except that L23 deficient soybean (Yumeyutaka) was used.
Soybean extract was obtained in the same manner as above, reacted with linoleic acid,
The amount of lipid peroxide produced was examined. The results are shown in Table 2.

Example 2 A soybean extract was obtained in the same manner as in Comparative Example 3 except that L123 deficient soybean was used, and reacted with linoleic acid to examine the amount of lipid peroxide produced. The results are shown in Table 2.

[0025]

[Table 2] Table 2 Lipid peroxide production (nmol / mg protein in soybean extract) 4 ° C 25 ° C 50 ° C Comparative Example 3 (Suzuyutaka) 4.37 4.89 5.15 Comparative Example 4 (L ₂₃ deficient soybean) 2.73 3.18 3.48 Implementation Example 2 (L ₁₂₃ deficient soybean) 0.09 0.08 0.07

As is apparent from the table, the amount of lipid peroxide produced at 4 ° C. to 50 ° C. was 4 to 6 nmol per 1 mg of protein in the soybean extract in Comparative Example 3, and soybean extraction in Comparative Example 4. It is 2 to 4 nmol per mg of protein in the liquid.
On the other hand, in the case of Example 2, the amount is 0.1 nmol or less per 1 mg of protein in the soybean extract, which is remarkably less than in Comparative Examples 3 and 4. From this, it is understood that when L123 deficient soybean is used as a soybean source when the soybean food material and linoleic acid are used in combination, the lipid peroxide content is reduced without being affected by temperature.

Comparative Example 5 Soybean containing all L-1, L-2 and L-3 (tin yutaka) or L123 deficient soybean was crushed, and 0.5 ml of distilled water was added to 1 g of the crushed product to immediately make a paste. After 4
The reaction was carried out at 30 ° C, 25 ° C or 50 ° C for 30 minutes. Then, the amount of lipid peroxide (nmol / g pulverized product) before and after paste formation was determined by the DETBA method shown in Comparative Example 1. From this, it is possible to know the degree of increase in the amount of lipid peroxide due to the formation of a paste. The results are shown in Table 3.

Comparative Example 6 Light wheat flour, dried egg yolk, corn or white sesame was crushed, 0.5 ml of distilled water was added to 1 g of the crushed product, and the same procedure as in Comparative Example 5 was performed. /
g crushed product) was determined. The results are shown in Table 3.

Comparative Example 7 50 parts of soybean (tin yutaka) containing all of L-1, L-2 and L-3 and 50 parts of a combined material (light wheat flour, dried egg yolk, corn or white sesame) were pulverized and mixed. Then, 1 ml of distilled water was added to 2 g of the pulverized mixture, and the amount of lipid peroxide produced (nmol / 2 g pulverized mixture) was determined in the same manner as in Comparative Example 5 below. The results are shown in Table 3.

Example 3 50 parts of L123 deficient soybeans and 50 parts of an admixture (light wheat flour, dried egg yolk, corn or white sesame) were crushed and mixed, and 1 g of distilled water was added to 2 g of the crushed mixture. The amount of lipid peroxide produced in the same manner as in No. 5 (nmol / 2
g crushed mixture). The results are shown in Table 3.

[0031]

[Table 3]

As is apparent from the table, when soybean (tin-yutaka) containing all L-1, L-2 and L-3 is used in combination with other food materials, it increases when water is added to form a paste. The amount of lipid peroxide produced is higher than the total amount of the amount of lipid peroxide produced by Comparative Example 5 (nmol / g pulverized product) and the amount of lipid peroxide produced by Comparative Example 6 (nmol / g pulverized product). The amount of oxidized lipids produced (nmol / 2g crushed mixture) is observed in all of the wheat flour, dried egg yolk, corn and white sesame. It is particularly remarkable when the temperature is 25 ° C and 50 ° C.

On the other hand, when L123-deficient soybean was used as soybean as in Example 3, the amount of lipid peroxide produced (nmol / 2 g pulverized mixture) was higher than that in Comparative Example 7 described above. The amount of lipid peroxide produced by Comparative Example 5 (nmol
/ G pulverized product) and the amount of lipid peroxide produced in Comparative Example 6 (nmol
/ G crushed product). Regarding the effect of temperature, with the exception of white sesame, the lower the temperature, the lower the amount of lipid peroxide produced, but in this case,
It can be seen that the amount of lipid peroxide produced when water is added to form a paste is reduced without being affected by temperature.

Comparative Example 8 100 g of soybean flour and 2 flour of soybean flour were prepared by using soybean flour containing all L-1, L-2 and L-3 as soybean flour.
0 g, 50 g of eggs, 40 g of sugar and 40 g of butter were mixed and made into a paste, which was then baked in an oven at 170 ° C. to produce a cookie. The amount of lipid peroxide in the raw soybean flour and the cookie was measured in the same manner as in Comparative Example 1. The fourth result
Shown in the table.

Comparative Example 9 A cookie was obtained in the same manner as in Comparative Example 8 except that L23-deficient soybean (Yumeyutaka) was used as the soybean powder, and the raw material soybean powder and the amount of lipid peroxide in the cookie were measured. The results are shown in Table 4.

Example 4 Comparative Example 8 except that L123 deficient soybean was used as soybean powder
A cookie was obtained in the same manner as above, and the amount of lipid peroxide in the raw material soybean flour and the cookie was measured. The results are shown in Table 4.

[0037]

Table 4 Table 4 Amount of lipid peroxide (nmol / g weight) Raw soybean powder Cookie Comparative Example 8 (Suzuyutaka) 17.4 ± 1.1 36.8 ± 2.4 Comparative Example 9 (L ₂₃ deficient soybean) 14.9 ± 0.5 26.8 ± 3.0 Example 4 (L ₁₂₃ deficient soybean) 17.1 ± 1.1 16.8 ± 3.2

As is clear from the table, in Comparative Examples 8 and 9, the content of lipid peroxide in the cookie is higher than the amount of lipid peroxide in the raw soybean powder, whereas in Example 4 ,
The content of lipid peroxide in the cookie was smaller than in Comparative Examples 8 and 9, and was almost the same as the amount of lipid peroxide in the raw soybean powder.

Reference Example In this example, the organoleptic evaluation of the cookies obtained in Comparative Example 8 and Example 4 was performed. That is, a panel of 25 experienced people evaluated based on the evaluation criteria shown in Table 5, and the average ± standard deviation was taken. The results are shown in Table 6.

[0040]

[Table 5] Table 5 Rating items Item Rating Green soybean taste Comprehensive evaluation 1 Significantly left Bad Poor 2 Somewhat left Somewhat bad 3 Somewhat bad 3 Normal Somewhat normal 4 Little good Somewhat good 5 Nothing left Good Good

[0041]

[Table 6] Table 6 Sensory evaluation of cookies Overall evaluation of green soybean taste Comparative example 8 (Suzuyutaka) 2.4 ± 1.0 2.4 ± 0.9 2.5 ± 0.7 Example 4 (L ₁₂₃ deficient soybean) 3.8 ± 0.8 3.2 ± 0.8 3.4 ± 0.9

As is apparent from the table, the cookies obtained in Example 4 have a reduced green bean odor and are excellent in flavor and taste.

[0043]

According to the method of the present invention, even if a soybean food material is mixed with another food material, a processed soybean food having a low lipid peroxide content and a good taste and taste can be obtained. Moreover, this method can be manufactured under various temperature conditions and pH ranges, the manufacturing process can be simplified, and it can be used for manufacturing a processed soybean food of a type different from the conventional processed soybean food.

Front Page Continuation (72) Inventor Yoichi Nishiba, Kumamoto Prefecture Kikuchi-gun Nishigoshi-cho, Suya 2421 Inside the Kyushu Agricultural Experiment Station, Ministry of Agriculture, Forestry and Fisheries (72) Inventor Kazunori Ikita, Kumamoto Prefecture Kishiike-cho, Nishigoshi-cho Suya 2421 Agriculture, Forestry and Fisheries Kyushu Agricultural Experiment Station, Ministry of Agriculture, Forestry and Fisheries (72) Inventor Tadahiro Nagata, Nishigoshi Town, Kikuchi-gun, Kumamoto 2421, Suya, Japan (56) Reference JP-A-63-291541 (JP, A)

Claims (3)

(57) [Claims] 1. A processed soybean food characterized in that a soybean food material lacking all of lipoxygenase L-1, L-2 and L-3 and an other food material are water-mixed at 4 to 50 ° C. Manufacturing method. 2. The method for producing a processed soybean food according to claim 1, wherein the other food material contains any one of wheat flour, egg, corn, butter, sesame and a mixture of two or more thereof. 3. Lipoxygenase L-1, L-2 and
Soybean food material lacking all L-3 and other food materials
Of lipid peroxide obtained by water-mixing and with 4 to 50 ° C
Growth of soybeans is a processed soybean food with good flavor and taste .