JP5654540B2 - Gel food containing soybean peptide - Google Patents

Description

  The present invention relates to a gel food containing a gelling agent and a thermolysin hydrolyzate of soy protein.

  In recent years, gel-like foods containing components having cosmetic effects such as collagen and hyaluronic acid have been put on the market and are attracting attention as beauty foods that can be easily ingested. In addition, soy protein and peptides are attracting attention as health materials that can be easily ingested, and gel-like foods containing such components are also known.

  For example, Patent Document 1 discloses a beauty food that has an effect of comprehensively maintaining skin health by further containing a soybean peptide in a beauty food containing lactic acid bacteria and ceramide. Further, in Patent Document 2, a soybean peptide containing a sufficient amount of protein for protein supplementation and having good elasticity and flavor so that it can be easily ingested and enjoyed as a meal substitute. A high protein gel food product is disclosed.

  On the other hand, as a method for improving the texture of gelled foods, a method for improving the texture by freezing and thawing a gel made using a specific gelling agent is disclosed (Patent Document 3). reference).

JP 2004-254632 A JP 2006-304727 A JP 2002-119225 A

  However, gel food containing soy protein or peptide is required to be further improved in order to exhibit a bitter taste or off-flavor derived from the protein or peptide. Moreover, although the food texture of a gel-like foodstuff can be improved by the method of patent document 3, there are also problems such as limited gelling agents and complicated operations. It is also known that excessive intake of a gelling agent may reduce the digestibility of protein taken as a meal or reduce the absorption rate of vitamins and minerals.

  An object of the present invention is to provide a soy peptide-containing gel-like food that can reduce the bitterness and off-flavor derived from soy protein or peptide and that can further reduce the content of the gelling agent.

The present invention
[1] A gel-like food having a gel strength of 0.6 to 1.0 N, comprising a gelling agent and a thermolysin hydrolyzate of soy protein,
[2] The gel food according to [1], wherein the content of the thermolysin hydrolyzate of soy protein is 0.1 to 40% by weight,
[3] The gelled food according to [1] or [2], wherein the gelling agent is at least one selected from the group consisting of agar, glucomannan, curdlan, gellan gum, pectin, carrageenan and gelatin,
[4] The gel food according to any one of [1] to [3], wherein the content of the gelling agent is 0.01 to 10% by weight ,
[ 5] The gel food according to any one of [1] to [4], wherein the gel food is a jelly.
[6] Gelled food according to any one of [1] to [5], which is heated in the presence of a thermolysin hydrolyzate of soy protein and gelled, and
[7] The gel food according to any one of [1] to [6], wherein the total content of free amino acids in the thermolysin hydrolyzate is 1.0% by weight or less .

  The gel food of the present invention is excellent in that even if it contains a soybean peptide, the bitter taste and off-flavor derived from the soybean protein and peptide are reduced and the flavor is improved as compared with the conventional gel food containing soybean peptide. There is an effect. Moreover, since the gel strength can be enhanced by using thermolysin hydrolyzate as a soy peptide, it has an excellent effect that the blending amount of the gelling agent can be reduced as compared with the conventional soy peptide-containing gel food. Play.

  The gel food of the present invention contains a gelling agent and a soybean peptide, and has a great feature in that the peptide is a thermolysin hydrolyzate of soy protein (hereinafter referred to as thermolysin hydrolyzate).

  Thermolysin hydrolyzate can be obtained by hydrolyzing soy protein with thermolysin, but due to the peptide-cleaving properties of thermolysin, hydrolysis does not proceed to low molecular weight, and liberation occurs when hydrolysis proceeds to low molecular weight. Since there are few odor components derived from amino acids and degradation products of the amino acids, it is presumed that the bitter taste and off-flavor derived from soy protein and peptides are not strongly felt even if they are contained in gel food. Moreover, as shown also in the below-mentioned Example, since the thermolysin hydrolyzate enhances the gel strength of the gel food, the amount of the gelling agent to be blended is reduced by being contained in the gel food. It is also possible.

  The soybean protein in the present invention is not particularly limited as long as it is a protein derived from a soybean plant, but is preferably a protein derived from the seed of a soybean plant.

  Therefore, in the present invention, the soybean plant itself, the seed of the soybean plant itself, or the crushed or crushed product of the plant or the seed may be used as the soybean protein, but preferably from all components in the soybean plant. What isolate | separated and refine | purified the protein component, More preferably, what isolate | separated and refine | purified the protein component from all the components in the seed of a soybean plant is used. The soy protein obtained by separation and purification in this manner may contain substantially all kinds of proteins contained in soybean plants or soybean plant seeds, or may contain some proteins. May be.

  As the soy protein, commercially available products can also be suitably used. For example, Nisshin Cosmo Foods Co., Ltd., ADM Far East Co., Ltd., Showa Sangyo Co., Ltd., Fuji Oil Co., Ltd., Koyo Shokai Co., Ltd., etc. Readily available from other manufacturers or suppliers.

  In the present specification, the seeds of soybean plants not only refer to the whole structure commonly referred to as soybean seeds, but also include, for example, dehulled soybean seeds, defatted soybean seeds (powder), and snow flora that can be obtained from the whole soybean seeds ( Okara) etc.

  Thermolysin (EC3.4.24.27) used in the present invention is a heat-resistant protease produced by a heat-resistant bacterium called Bacillus thermoproteolyticus. Thermolysin is generally known to cleave peptide bonds on the amino group side of hydrophobic amino acid residues having large side chains (for example, isoleucine, leucine, valine, phenylalanine, methionine, alanine, etc.).

  A commercially available product can be suitably used for thermolysin, and it can be easily obtained from a manufacturer such as Daiwa Kasei Co., Ltd. Moreover, in this invention, a protease well-known in the said field | area can be used as a thermolysin as a protease which has a peptide cleavage characteristic (cleaving sequence specificity etc.) equivalent to a thermolysin.

  In the present invention, when hydrolyzing soybean protein, a protease other than thermolysin may be used as long as the effects of the present invention are not impaired. Other proteases are not particularly limited, and examples include papain, bromelain, trypsin, chymotrypsin, pancreatin, and subtilin. These may be used alone or in combination of two or more with thermolysin.

  The reaction conditions used when hydrolyzing soy protein with thermolysin are not particularly limited and may be appropriately selected by those skilled in the art according to common general technical knowledge. For example, when using commercially available thermolysin, it can be used according to the instruction manual. As a specific example, soy protein or a soy protein concentration in a solvent such as water is preferably 0.1 to 30% (w / v), more preferably about 1 to 10% (w / v). A raw material containing soy protein is suspended, and thermolysin is added to this suspension so that it is preferably about 0.001 to 3% (w / v), more preferably about 0.01 to 0.125% (w / v). An embodiment in which the reaction is performed is mentioned. The reaction temperature is preferably 30 to 80 ° C, more preferably 40 to 70 ° C, and further preferably 50 to 60 ° C. The reaction time is preferably 2 to 30 hours, more preferably 3 to 24 hours, further preferably 10 to 20 hours, and still more preferably 12 to 18 hours. The pH of the reaction solution is preferably around pH 7.0 to 8.5, which is the optimum pH for thermolysin.

  The means for stopping the reaction is not particularly limited, and known means can be used. Examples of such means include heat treatment. Specifically, the reaction product may be heat-treated at a temperature of about 80 to 100 ° C., preferably for 3 to 20 minutes, more preferably 5 to 15 minutes, and at 85 ° C. for 15 minutes or at 100 ° C. for 5 minutes. Thermolysin contained in the reaction product can be inactivated by heat treatment for minutes.

  The thermolysin hydrolyzate obtained by the hydrolysis reaction as described above can be further processed by any method known to those skilled in the art, if necessary. For example, it is preferable to remove large solid particles in the thermolysin hydrolyzate by a treatment such as filtration. Filtration conditions and the like are not particularly limited and may be appropriately selected by those skilled in the art according to common general technical knowledge. For example, when the filter paper is likely to be clogged, a filter aid or the like can be suitably used.

  Moreover, the thermolysin hydrolyzate can be pulverized by concentrating under reduced pressure and then freeze-drying. The conditions and equipment used for concentration under reduced pressure and lyophilization are not particularly limited, and can be appropriately selected by those skilled in the art according to common technical knowledge. The thermolysin hydrolyzate thus powdered can be used as it is or after being dissolved in a solvent such as water.

  The thermolysin hydrolyzate may contain substantially all of a wide variety of peptides generated by hydrolyzing soy protein with thermolysin, or such a wide variety of peptides may be known. It may be a part obtained by further fractionation and purification by the method. However, for convenience, the soy protein is used as it is in a state of containing substantially all of a wide variety of peptides obtained by hydrolysis with thermolysin.

  The average molecular weight of the thermolysin hydrolyzate in the present invention is preferably 300 to 10,000. The average molecular weight is more preferably 400 to 5000, still more preferably 500 to 3500, and even more preferably 550 to 3200, from the viewpoint that there are few free amino acids as the basis of the odor component. The average molecular weight of the thermolysin hydrolyzate can be measured by any method known to those skilled in the art, for example, gel permeation chromatography (GPC). In this specification, the average molecular weight measured by the GPC method means “peak average molecular weight”, and “peak average molecular weight” is the molecular weight corresponding to the elution time of the peak top (the strongest peak) of the chromatogram. Means.

  Since the thermolysin hydrolyzate in the present invention has a low content of free amino acids that are the source of odorous components, it can reduce bitterness and off-flavours derived from soy protein or peptides even if it is contained in gel food. The total content of free amino acids in the thermolysin hydrolyzate in the present invention is preferably 1.0% by weight or less, more preferably 0.01 to 0.5% by weight, and still more preferably 0.01 to 0.2% by weight. The total content of free amino acids in the thermolysin hydrolyzate can be measured by methods known to those skilled in the art, and can be measured, for example, by automated amino acid analysis.

In the present invention, commercially available “Colaplus ^™ N” (manufactured by Rohto Pharmaceutical Co., Ltd., total content of free amino acids: 0.14% by weight, peak average molecular weight: 711) can be used as the thermolysin hydrolyzate.

  The content of the thermolysin hydrolyzate in the gel food according to the present invention is low in bitterness of the hydrolyzate itself, so that high blending is possible, and the blending amount is not limited, but 0.1-40 % By weight is preferred, 1-30% by weight is more preferred, and 10-25% by weight is even more preferred.

  Examples of the gelling agent in the present invention include polysaccharide gelling agents such as agar, glucomannan, curdlan, gellan gum, pectin, carrageenan, and alginate, and protein gelling agents such as gelatin. Agar, glucomannan, curdlan, gellan gum, pectin, carrageenan, gelatin and the like are more preferable. One or more of these can be used in combination.

  Since the gel food of the present invention can enhance the gel strength by using a thermolysin hydrolyzate as a soy peptide, the amount of gelling agent can be reduced. The content of the gelling agent in the gel food of the present invention (however, when two or more are used in combination means the total content) varies depending on the gelling agent used, but is preferably 0.01 to 10% by weight. 0.1 to 10% by weight is more preferable, and 0.1 to 5% by weight is more preferable.

  Although the gel food of the present invention contains a thermolysin hydrolyzate, the thermolysin hydrolyzate has an effect of enhancing the coagulation action of the gelling agent, and thus has a good gel strength. The gel strength in the present invention means the breaking strength (N) when the gel is compressed and the gel is broken. The measurement of the gel strength is not particularly limited, and is performed by a method known in the art, and the conditions and equipment used at that time are not particularly limited and can be appropriately selected by those skilled in the art according to common general technical knowledge. Gel strength becomes like this. Preferably it is 0.1-1.0N, More preferably, it is 0.5-1.0N, More preferably, it is 0.6-0.8N.

  In addition to the thermolysin hydrolyzate and the gelling agent, the gel food of the present invention, if necessary, sugars (sugar, fructose, lactose, granulated sugar, etc.), flavorings (vanilla essence, etc.), vitamins, fruit juice (orange) Fruit juice, apple juice, strawberry juice, grape juice, banana juice, etc.), fruit (orange, apple, strawberry, grape, banana, etc.), acidulant, egg (including egg yolk, egg white), mineral, stabilizer, emulsifier, pigment , Fruit, wine, dairy products (yogurt, milk, fresh cream, skim milk powder, fermented milk, whey, etc.), kojian, alcoholic beverages (cointreaux, etc.) and the like. Examples of gel foods are preferably jelly, more specifically fruit jelly, coffee jelly, wine jelly, yogurt jelly, etc., Japanese-style jelly (water yokan, tokoten, oirou, etc.), jelly beverage (jelly-containing beverage) Jelly drinks in spout containers, etc.). Other examples include mousse, bavalore, pudding, yogurt, jam, konjac, konjac jelly, gummy, jelly beans and the like.

  The gel food of the present invention can be obtained by gelling after mixing the gelling agent, the thermolysin hydrolyzate, and, if necessary, the other components described above. For example, when agar, carrageenan, glucomannan and gellan gum are used as a gelling agent, a gelling agent, a thermolysin hydrolyzate, and the above other components are dispersed in water to prepare a mixed solution, preferably 90 It can be obtained by heating to ℃, dissolving and mixing, and then cooling to 25 ℃. Pectin can be gelled by adding calcium ions after dissolving at 80 ° C. or higher. When gelatin is used, the gelatin powder is stirred at a temperature of 10 to 25 ° C., swelled for about 60 minutes, and then heated to 50 to 60 ° C. for dissolution. This can be obtained by cooling to room temperature or lower. When curdlan is used as a gelling agent, a gelling agent, a thermolysin hydrolyzate, and the other components described above are dispersed in water to prepare a mixed solution, which is heated to 80 ° C. or higher to be thermally irreversible. It can be obtained by forming a high-set gel.

  EXAMPLES Hereinafter, although this invention is demonstrated further in detail using an Example, this invention is not limited only to this Example.

[Molecular weight of soybean peptide]
Soybean peptide is dissolved in 25 mM Tris-HCl buffer (containing 150 mM NaCl, pH 7.5) to prepare a 1 mg / mL test solution. The HPLC column Superdex peptide HR (10 mm ID × 30 cm, manufactured by Amersham Biosciences) is equilibrated with the same buffer, and 100 μL of the test solution is injected into this column. The flow rate of the column is 0.5 mL / min, the column temperature is room temperature, the peptide is detected at 214 nm, and the molecular weight distribution and peak average molecular weight are estimated from the elution time. In addition, as peptide preparations with known molecular weights, Cytochrome C (Sigma, molecular weight 12327), Aprotinin (Sigma, molecular weight 6518), Hexaglycine (Sigma, molecular weight 360), Triglycine (Sigma, molecular weight 189) Glycine (manufactured by Sigma, molecular weight 75) was used.

[Total content of free amino acids in soybean peptide]
Thermolysin hydrolyzate or various free amino acids in commercially available soybean peptides are quantified by automatic amino acid analysis, and the total content of free amino acids is determined by adding them.

[Gel strength of gel food]
The gel strength of the gel food is measured using a round spring tension gauge (trade name: hardness tester for tofu SOWB, manufactured by Oba Keiki Seisakusho Co., Ltd.).

Example 1 Production of Thermolysin Hydrolyzate-Containing Jelly of Soy Protein Using the raw materials shown in Table 1, soy protein thermolysin hydrolyzate (trade name: Colaplus ^TM N, manufactured by Rohto Pharmaceutical Co., Ltd., peak average molecular weight: 711, Prepare a liquid mixture with a total content of free amino acids of 0.14% by weight (10% by weight), heat to 95 ° C, dissolve, mix, and immediately cool to produce a thermolysin hydrolyzate-containing jelly did. The gel strength of the obtained jelly was 0.64 ± 0.06 N (average value of four measurements ± standard deviation).

Comparative Example 1 Production of Commercially Available Soybean Peptide-Containing Jelly Instead of Colaplus ^™ N, a commercial soybean peptide (peak average molecular weight: 543, free amino acid) that is a degradation product of three types of protease (metalloprotease, serine protease, carboxyl protease) of soybean protein A commercial soybean peptide-containing jelly was prepared in the same manner as in Example 1 except that the total content was 3.0% by weight. The gel strength of the obtained jelly was 0.11 ± 0.04N (average value of four measurements ± standard deviation).

Reference Example 1 Preparation of soybean peptide-free jelly A soybean peptide-free jelly was prepared in the same manner as in Example 1 except that no soybean peptide was added. The gel strength of the obtained jelly was 0.55 ± 0.07 N (average value of four measurements ± standard deviation).

  In order to examine the effect of thermolysin hydrolyzate on the gel strength of gel food, the gel strength of Example 1, Comparative Example 1 and Reference Example 1 was compared. I found out that That is, the gel strength was in the order of Example 1> Reference Example 1> Comparative Example 1, and it was found that adding the thermolysin hydrolyzate increases the gel strength of the gel food. This suggests that the amount of gelling agent to be used can be reduced by using thermolysin hydrolyzate as soybean peptide.

Test Example 1 Sensory evaluation of the jelly of Example 1 and Comparative Example 1 The jelly of Example 1 and Comparative Example 1 was subjected to sensory evaluation on three items of less bitterness, less off-flavor, and flavor by five panelists. It was. Panelists were asked to select one that was good for each item, and totaled the number of responses. The results are shown in Table 2.

  From the results in Table 2, it was found that by using a thermolysin hydrolyzate as a soybean peptide, bitterness and off-flavor were reduced, and a flavor superior to that of Comparative Example 1 was exhibited. From the above, it can be said that the thermolysin hydrolyzate used in the present invention is suitable for gelled food.

Formulation Examples 1 to 100 Preparation of Thermolysin Hydrolyzate-Containing Gel Food A gel containing soybean protein thermolysin hydrolyzate (Colaplus ^TM N) according to a method known to those skilled in the art using the raw materials shown in Tables 3 to 8 Make food.

  The present invention provides a gel-like food in which the bitterness and off-flavor derived from soy protein or peptide is reduced and the content of the gelling agent can be reduced.

Claims (7)

A gel-like food having a gel strength of 0.6 to 1.0 N, comprising a gelling agent and a thermolysin hydrolyzate of soy protein.   The gel-like food according to claim 1, wherein the content of the thermolysin hydrolyzate of soy protein is 0.1 to 40% by weight.   The gelled food according to claim 1 or 2, wherein the gelling agent is at least one selected from the group consisting of agar, glucomannan, curdlan, gellan gum, pectin, carrageenan and gelatin.   The gelled food according to any one of claims 1 to 3, wherein the content of the gelling agent is 0.01 to 10% by weight.   The gel-like food according to any one of claims 1 to 4, wherein the gel-like food is a jelly. The gelled food according to any one of claims 1 to 5, wherein the food is gelled by heating in the presence of a thermolysin hydrolyzate of soy protein. The gel food according to any one of claims 1 to 6, wherein the total content of free amino acids in the thermolysin hydrolyzate is 1.0% by weight or less.