JP3543419B2 - Soy protein for retort food and retort food - Google Patents

Description

＊本文中に記載のように、ＳＤＳ−ポリアクリルアミドゲル電気泳動分析により泳動後、蛋白質染色、デンシトメトリーで測定した７Ｓ、１１Ｓ蛋白質吸光量に対するグリシニン以外の２８〜３４ｋＤａ蛋白質の吸光量の割合（％）
【００２９】
実施例３
実施例１で調製したレトルト食品用大豆蛋白質を水に溶解して５％溶液を調製し、これにトリプシンを作用させて、０．４Ｍのトリクロル酢酸溶液に可溶の蛋白質が３０％になるまで加水分解し、９５℃で１５分間加熱することによって、反応を止めた。この加水分解した溶液を缶に詰めて、１２１℃３０分の加熱を行い、冷却後の風味・色の変化を官能により評価した。
【００３０】
比較は比較例１で調製した分離大豆蛋白質を、レトルト食品用大豆蛋白質に代えて使用する他は、本例と同様に加水分解、レトルト加熱、冷却したものであるが、本例のレトルト品の方が比較より顕著に色及び風味において優れていた。
【００３１】
実施例４
実施例１または比較例１で得た分離蛋白質５重量部（以下部は重量部）を、菜種油３０部、蔗糖５部、水６０部と混合して、ホモゲナイズ(80kg/cm²)した乳化飲料とし、缶に詰めて、１２１℃，３０分のレトルト処理を行ない、その色・風味の変化を実施例と比較例１と同様の官能評価方法で確認した。
【００３２】

【００３３】
上記の結果の様に、乳化飲料においてもグリシニン以外の２８〜３５ｋＤａの蛋白質を含まない画分ではレトルト処理による色や風味の劣化が顕著に防止されることが認められた。
【００３４】
実施例５
実施例１または比較例１で得た分離蛋白質６部を、魚肉すり身３０部、菜種油２９部、味剤５部、水３０部と配合して、ケーシングチューブに詰め、１２１℃，３０分のレトルト処理を行ない、レトルトソーセージを得た。レトルト後の製品の色や風味の評価を行ったところ、実施例１の分離大豆蛋白質を用いたレトルトソーセージの方が比較例の分離大豆蛋白質を用いたレトルトソーセージよりも明らかに優れていた。
【００３５】
実施例６
実施例１と比較例１で使用した２つの分離蛋白質を使用して、次表の配合で生地を調製し成形し（１０cm×５cm×１cm）蒸し加熱を行い「豆腐ステーキ」を作製した。この「豆腐ステーキ」とたれ（市販調味料、砂糖、濃口醤油、味醂、酒、澱粉及び水からなる）を１：１の配合でレトルト袋に充填し、脱気シールした後、１２０℃，３０分のレトルト処理を行ない、その色・風味の変化を実施例１等と同様の官能評価方法で確認した結果、分離大豆蛋白質から調製した大豆蛋白食品のレトルト加熱品においてもグリシニン以外の２８〜３４ｋＤａの蛋白質を除去した画分ではレトルト処理による色や風味の劣化が少なく品質が良好であることが認められた。
【００３６】

【００３７】
【発明の効果】
以上のように、グリシニン以外の２８〜３５ｋＤａの蛋白質が実質的に低減された大豆蛋白質、またはその加水分解物は、これを蛋白性成分の一部または全部として用いて、レトルト処理をしても色・風味の悪化が抑制されたレトルト食品を得ることができ、従って、大豆蛋白質の用途を拡大するとともに、レトルト食品の食品に乳化、蛋白強化、ゲル化力等の大豆蛋白質の有する機能を役立たせることができる。[0001]
[Industrial applications]
The present invention relates to a soybean protein for a retort food and a retort food, and more particularly to a soybean protein whose color and flavor are suppressed from being deteriorated even after retort treatment, and a retort food using the same as a raw material.
[0002]
[Prior art]
The retort food is generally a pressurized and heat-sterilized food packaged in a container and package that has been provided with commercial sterility by being subjected to moist heat heating of 100 ° C. or more, and is capable of killing bacterial spores, for example, a high temperature of 120 ° C. for 4 minutes or more. By processing at high pressure, storage stability is excellent.
[0003]
Isolated soy protein is the most purified material among various soy proteins and has a protein content of about 90% or more, and has functions such as emulsification, protein enhancement, and gel formation. It is difficult to use it as a proteinaceous raw material for retort foods because the color and flavor of the soybeans deteriorate, and there is a limitation in using the function of soybean protein or its hydrolyzate.
[0004]
[Problems to be solved by the invention]
The present inventors, while variously examining whether or not a soybean protein that does not cause deterioration in color and flavor even after retort treatment is obtained, compared the state of retort treatment after fractionating soybean protein, and The fraction containing a protein of around 34 kDa interacting with the soybean protein is a part that causes a significant deterioration in color and flavor by retort treatment, and the soybean protein from which this protein fraction has been removed or reduced is treated with retort treatment. However, it was found that the color and flavor hardly deteriorated, and that it could be suitably used for retort foods. The present invention has been completed based on such findings.
[0005]
[Means for Solving the Problems]
That is, one aspect of the present invention is a soybean protein for retort foods in which 28-35 kDa protein other than glycinin is substantially reduced, and preferably, 28-35 kDa protein other than glycinin is β-conglycinin (hereinafter referred to as “β-conglycinin”). It is a soy protein for retort foods that is 8% or less based on the total amount of “7S protein” and glycinin (hereinafter sometimes referred to as “11S protein”), but is 28-35 kDa other than glycinin. A normal soybean protein whose protein is not particularly reduced contains a protein of 28 to 35 kDa other than glycinin in an amount of about 9% based on the total amount of conglycinin and glycinin.
[0006]
Whether or not the protein of 28 to 35 kDa other than glycinin has been removed can be easily confirmed by SDS-polyacrylamide gel electrophoresis for a substance that has not undergone much hydrolysis. See, for example, Laemmli, U.S.A. K. , Nature, 227, 680-685 (1970) using SDS-polyacrylamide gel electrophoresis as follows. In the analysis sample, 20 to 30 μg of soybean protein (3.2 to 4.8 μg as protein nitrogen) was applied to a 12% polyacrylamide gel (1 mm in thickness and 5 mm in width). The protein after electrophoresis is stained using Brilliant Blue as a staining agent. When the absorbance of each stained protein spot is determined by densitometry using the absorbance at 440 nm as a reference and the absorbance at 590 nm is determined as the peak area of the scanning pattern, this area correlates with the protein mass. In this specification, the ratio of the amount of 28-35 kDa protein other than glycinin to the total amount of β-conglycinin and glycinin is the total amount of the absorbance of β-conglycinin and glycinin of the 28-35 kDa protein other than glycinin. Was calculated as a percentage.
[0007]
In the present invention, the retort food soybean protein in which 28-35 kDa protein other than glycinin has been substantially reduced is not particularly limited as to its preparation method, but an aqueous solution in which salts are dissolved or sulfuric acid is used. By treating the raw soybean protein under acidic conditions using an aqueous solution containing a polyvalent anion such as an ion, the fraction of the 28-35 kDa protein other than glycinin is selectively concentrated into a sedimentable fraction, and the supernatant Fractions can be collected.
[0008]
According to this preferred preparation method, there is no need to fractionate into 7S and 11S fractions, so that the ratio of both fractions in the raw soybean, for example, if the general soybean used in the United States is used, the product protein The weight ratio of β-conglycinin to glycinin as a raw material is maintained as it is, and it is usually contained in the range of 1: 2 to 4: 5. The obtained soy protein for retort foods hardly loses β-conglycinin and glycinin, which are the main storage proteins of soybeans, and usually contains 70% in soy protein for retort foods (100% by weight of total protein nitrogen). % Or more, most usually 75 to 90%.
[0009]
Examples of the raw soybean protein in the above-mentioned preparation method include soymilk extracted from soybean or defatted soybean, or acid-precipitated soybean protein obtained by adjusting the isoelectric point pH of the soybean milk, and a so-called separated protein obtained by neutralizing the soybean milk. Low-denatured, defatted, low heat protein protein helps to obtain the final target protein in good yield, and soybean protein, which is not twisted after harvesting, provides a stable and good yield. Easy to manage.
[0010]
The mode of treating the raw soybean protein under acidic conditions may be one that produces a sedimentable fraction from an aqueous extract of soybean protein, or one that extracts a soluble fraction from acid precipitated soybean protein. The pH under acidic conditions is preferably in the range of 5.0 or less. When salts are used, the salt concentration is appropriately selected according to the type and the pH range. That is, when the pH under acidic conditions is 3.5 to 5.0, the salt concentration at the time of treatment is 90 mM or more in the concentration of acetate or a salt having a polyvalent acid radical, or 1200 mM or more in the concentration of chloride. More preferably, it is 150 mM or more for the former and 2,000 mM or more for the latter. When the pH under acidic conditions is 2.0 to 4.0, the salt concentration during the treatment is preferably 3 mM or more for acetate or a salt having a polyvalent acid radical, or 600 mM or more for chloride concentration. More preferably, the former is 20 mM or more, and the latter is 900 mM or more.
[0011]
Salts are similar to the so-called Hofmeister's series of counter ions, which are salts with polyvalent or higher valent acid salts such as citrate, tartrate, and sulfate, then acetate, and then chloride. In this order, chloride is required to be used in a large amount, whereas divalent or higher polyvalent acid radicals are required because chlorides require a large amount to be used in order to enhance the sedimentation of proteins of 28 to 35 kDa other than glycinin. Salts and acetates having a small amount are sufficient to use. As the salts, salts of alkali metals such as sodium and potassium are suitable. Alkaline earth metal salts are likely to bind to the main storage protein, so it is inferior to achieving the purpose of obtaining soybean protein in good yields in the high salt concentration range, but low in salt concentration, for example, about 100 mM or less If so, there is almost no such problem, and salts of alkaline earth metals such as calcium and magnesium can also be used. However, as the concentration of salts used increases, the selective sedimentation of the protein fraction to be reduced increases, but when the concentration exceeds a certain level, the sedimentation of the main storage protein also increases and the selectivity decreases. Therefore, it is preferable that the concentration of the salts is in the range of 5 or less, preferably 4 or less in ionic strength.
[0012]
Further, in the step before collecting the supernatant fraction, the soybean protein may be treated under a reducing agent or electric reduction, and the collected supernatant fraction may be neutralized, desalted, or desalted as necessary. It can be whey, heat sterilized or dried.
[0013]
Another aspect of the present invention is to provide a protein obtained as described above, that is, a soybean protein or a hydrolyzate thereof in which 28-35 kDa protein other than glycinin has been substantially reduced, as a part of a proteinaceous material or It is a retort food contained as a whole.
[0014]
When the hydrolysis is carried out, the retort food-grade soybean protein is enzymatically treated with an aqueous solution using a protease, which is generally better in flavor and color tone than the method in which the hydrolysis is carried out using a strong acid or a strong alkali. The degree of hydrolysis may be determined according to the type and purpose of the enzyme. For example, when a commercially available protease derived from Bacillus subtilis is used, the ratio of the protein soluble in a 0.4 M trichloroacetic acid solution (based on the total nitrogen) Hydrolysis until the amount of soluble protein (nitrogen) reaches approximately 20% or more can eliminate gel-forming power, and if it is approximately 80% or less, it should be kept in the region of oligopeptides that will not be decomposed into amino acids. Can be. Enzymatic hydrolysis can be stopped by heating to 80 ° C. or higher.
[0015]
The retort food can be, for example, an enteral nutritional diet, a protein-enriched beverage, a beverage such as milk coffee, canned coffee, soup, a paste product such as a fish meat paste product, a livestock meat paste product, or a tofu product, and thus also a liquid product. , Cream, gel or coexistence thereof.
[0016]
Depending on the purpose, the proteinaceous raw material is used in a desired amount in the above-mentioned specific soybean protein or a hydrolyzate thereof alone or in combination with other proteinaceous raw materials such as casein, milk protein and meat protein. After being compounded and processed according to the type, it is filled in a container and heated by retort.
[0017]
For example, milk coffee or canned coffee beverages can be used in combination with casein or milk protein, and soy protein alone protein material can be used for nutritional foods aimed at lowering cholesterol.
[0018]
Further, for example, when the target product is a kneaded product, the soybean protein for retort food or its hydrolyzate is mixed into a single aqueous paste or a paste of fish meat, animal meat, etc., molded and heat-set (heat coagulation). Then, this may be packed in a container together with other sauces and soups and heated by retort, or the paste may be filled in a retort container to perform both retort heating and heat setting.
[0019]
The retort food of the present invention is a so-called retort pouch food called "a plastic film or a metal foil or a multilayered combination of these films packed with a prepared food in a bag-shaped or other shape, and sealed by heat melting. Not only food and pasteurized foods, but also widely refers to foods that are put into airtight containers and packaging, sealed, and then heat and sterilized under pressure. Containers and packaging including canned foods and bottled foods Refers to the whole stuffed food.
[0020]
The heating level depends on the type of microorganisms growing on the food and the physicochemical factors of the food, but is generally higher than 100 ° C. For example, in the case of ordinary non-acid food, the temperature at the center is heated to 120 ° C for 4 minutes or more. Is selected.
[0021]
The soy protein from which the 28-35 kDa protein other than glycinin has been removed in this way is, for example, a white color that is vivid and tasteless even after retort treatment, such as when used as a material for Marbo tofu in retort packs. There are advantages such as not. In any case, even if the soybean protein or its hydrolyzate is used in the present invention at a concentration of 3% or more in the product, the deterioration of the color and flavor derived from the conventional soybean protein can be suppressed even in a retort food. It is.
[0022]
【Example】
Hereinafter, examples of the present invention will be described.
[0023]
Example 1 and Comparative Example To 100 g of low-denatured defatted soybeans, add 1000 ml of water to 100 g of water, stir with a homomixer, adjust to pH 7.5 by adding 1N NaOH, extract at room temperature for 30 minutes, and stir the slurry with a cloth. The squeezed okara was removed, and the insolubles were further removed by centrifugation at 3000 g for 10 minutes. 1000 ml of water was added to the okara and the insoluble matter, and the soluble protein was further extracted by the same operation as described above, and the first and second extracts were mixed to obtain defatted soymilk. Sodium bisulfite was added to the defatted soy milk to a concentration of 10 mM, and the mixture was allowed to stand for 5 minutes, and then adjusted to pH 4.5 with 1N HCl. The precipitated protein was collected by centrifugation (3000 g, 10 minutes) and used as acid precipitated protein. 500 ml of water was added to the acid precipitated protein, sodium sulfate was added to 1 M, and the mixture was stirred to extract the soluble protein, and this was repeated twice. This extracted protein was used as a protein fraction containing no 28 to 34 kDa protein other than glycinin. From the result of SDS-polyacrylamide gel electrophoresis, in this fraction, the 28-34 kDa protein other than glycinin was reduced to 2.2% based on the 7S and 11S protein mass.
[0024]
This protein fraction solution was dialyzed against 100 times water, and soy protein precipitated due to a decrease in ionic strength was collected by centrifugation, neutralized, and lyophilized to prepare a separated protein.
[0025]
Example 2
Sodium sulfate was added to soymilk prepared in the same manner as in Example 1 to a concentration of 10 mM, 5 mM, or 3 mM, stirred, adjusted to pH 2.8 with HCl, and centrifuged (10000 g, 10 minutes). The supernatant was adjusted to pH 4.5 with caustic soda, and the precipitate fraction was collected by centrifugation (3000 g, 10 minutes), and the precipitate was neutralized to prepare a lyophilized separated protein. did. The 28-34 kDa protein other than glycinin of this protein was reduced relative to the 7S, 11S protein.
[0026]
Comparative Example 1
Soymilk prepared in the same manner as in Example 1 was adjusted to pH 4.5 with hydrochloric acid, and the precipitated protein was collected by centrifugation (3000 g, 10 minutes) and neutralized with NaOH to prepare a separated soybean protein. The amount of the 28-34 kDa protein other than glycinin in this protein was 9.0% based on the 7S and 11S proteins.
[0027]
Aqueous solutions each containing 3% of each separated protein obtained in Examples 1 and 2 and Comparative Example 1 were prepared, filled in cans, heated at 121 ° C. for 30 minutes, and the changes in flavor and color after cooling were measured. Sensually evaluated. Sensory evaluation of quality was performed by 20 panelists for two items of color (bright / 10 points to dark / 1 point) and flavor (no taste / 10 points to bad / 1 point), and the average value was shown. The evaluation of the color and flavor is that the smaller of 28 to 34 kDa other than glycinin is not only superior before the retort treatment, but also hardly deteriorated by the retort treatment, that is, it is suitable as a soy protein for retort foods. It was recognized that there was. That is, the soybean protein having a content of 28 to 35 kDa other than glycinin, which is 8% or less, preferably 7% or less, more preferably 5.5% or less based on the total amount of β-conglycinin and glycinin, is good for retort foods. The results are shown.
[0028]

* As described in the text, after electrophoresis by SDS-polyacrylamide gel electrophoresis analysis, the ratio of the absorbance of 28-34 kDa protein other than glycinin to the absorbance of 7S and 11S proteins measured by protein staining and densitometry ( %)
[0029]
Example 3
The soy protein for retort foods prepared in Example 1 was dissolved in water to prepare a 5% solution, and trypsin was allowed to act on the solution, until the protein soluble in a 0.4 M trichloroacetic acid solution became 30%. The reaction was stopped by hydrolysis and heating at 95 ° C. for 15 minutes. The hydrolyzed solution was packed in a can, heated at 121 ° C. for 30 minutes, and the change in flavor and color after cooling was evaluated organoleptically.
[0030]
The comparison was the same as in this example except that the isolated soybean protein prepared in Comparative Example 1 was used in place of the soybean protein for retort foods. One was significantly better in color and flavor than the comparison.
[0031]
Example 4
5 parts by weight of the separated protein obtained in Example 1 or Comparative Example 1 (the following parts are parts by weight) were mixed with 30 parts of rapeseed oil, 5 parts of sucrose, and 60 parts of water, and homogenized (80 kg / cm ² ) emulsified beverage After filling in a can and performing a retort treatment at 121 ° C. for 30 minutes, the change in color and flavor was confirmed by the same sensory evaluation method as in Example and Comparative Example 1.
[0032]

[0033]
As shown in the above results, it was recognized that in the emulsified beverage, in the fraction containing no protein of 28 to 35 kDa other than glycinin, deterioration in color and flavor due to the retort treatment was remarkably prevented.
[0034]
Example 5
6 parts of the isolated protein obtained in Example 1 or Comparative Example 1 was mixed with 30 parts of fish meat surimi, 29 parts of rapeseed oil, 5 parts of flavoring agent, and 30 parts of water, and the mixture was packed in a casing tube and retorted at 121 ° C. for 30 minutes. Processing was performed to obtain retort sausage. When the color and flavor of the product after the retort were evaluated, the retort sausage using the isolated soybean protein of Example 1 was clearly superior to the retort sausage using the isolated soybean protein of the comparative example.
[0035]
Example 6
Using the two separated proteins used in Example 1 and Comparative Example 1, dough was prepared according to the composition shown in the following table, molded (10 cm × 5 cm × 1 cm), steamed and heated to produce “tofu steak”. This “tofu steak” and sauce (composed of commercially available seasonings, sugar, concentrated soy sauce, mirin, sake, starch and water) are filled in a 1: 1 mixture into a retort bag, degassed and sealed. And the change in color and flavor was confirmed by the same sensory evaluation method as in Example 1 and the like. As a result, the retort-heated soybean protein food prepared from the isolated soybean protein also contained 28 to 34 kDa other than glycinin. It was confirmed that the fraction from which the protein was removed had little deterioration in color and flavor due to the retort treatment and had good quality.
[0036]

[0037]
【The invention's effect】
As described above, the soybean protein in which the protein of 28 to 35 kDa other than glycinin has been substantially reduced, or the hydrolyzate thereof, can be used as part or all of the proteinaceous component and subjected to retort treatment. It is possible to obtain a retort food in which the deterioration of color and flavor is suppressed, and therefore, the use of soy protein is expanded, and the functions of the soy protein such as emulsification, protein fortification, and gelling power in the food of the retort food are useful. Can be made.

Claims (3)

A soy protein for retort foods, wherein the protein of 28 to 35 kDa other than glycinin is 8% or less based on the total amount of β-conglycinin and glycinin . A retort food containing soybean protein or a hydrolyzate of soybean protein in which 28-35 kDa protein other than glycinin is 8% or less based on the total amount of β-conglycinin and glycinin, as a part or all of a proteinaceous raw material. The retort food according to claim 2 , wherein the retort food is a beverage, a pasty product, or a tofu product.