JP6415017B2 - Food and drink containing soy protein and modified soy protein material - Google Patents

Description

  The present invention relates to a food or drink containing soy protein. The present invention also relates to a method for improving the quality of soybean protein material. The present invention also relates to a modified soybean protein material.

Since soy protein is a polymer and amphiphilic, it has gelling properties, thickening properties, and water retention properties. Soy protein powders containing concentrated soy protein, separated soy protein, extracted soy protein, etc. Protein materials are widely used as physical properties improvers or main ingredients of various processed foods such as ham, sausage, kamaboko, hamburger, fried chicken, and ganmodoki.
Soy protein is a protein powder that has a well-balanced amino acid composition and is used as a high-quality vegetable protein source, and has physiological functions such as cholesterol lowering action, and is expected to provide nutritional and physiological functions. It is also used in sports foods and beverages, concentrated liquid foods, and other health foods.

  On the other hand, soy protein is generally said to be inferior in flavor to other edible proteins, or inadequate in emulsifying properties. For this reason, various techniques have been proposed so far, such as addition of other raw materials at the time of production, enzyme treatment, and process steps for the purpose of improving flavor and physical properties (Patent Documents 1 to 5). Has been significantly improved in terms of flavor and physical properties compared to the quality of decades ago.

Japanese Patent Application Laid-Open No. 6-141783 JP-A-7-99892 JP 2000-69914 A JP 2006-141231 A International Publication No. WO2004 / 13170 JP 2012-16348 A

However, according to the inventors' original study, soy protein materials such as isolated soy protein produced in the food industry have a unique and common artificial flavor that is not found in natural soybeans. The technique proposed in the above patent document does not attempt to solve the artificial flavor, and there is enough room for the flavor of the soybean protein material to be dramatically improved by improving the flavor. In Patent Document 2, dextrin is used as a masking material, and butter oil or the like is added as a milk-flavored oil during production to suppress soybean odor. However, animal milk flavor is imparted to vegetable soybean materials. Because of this, there is a bias in the balance of flavor, and the tendency is different from the natural flavor of natural soybeans.
In addition, regarding the functional physical properties of soy protein materials, the protein emulsifying power is still not sufficient compared to protein materials derived from milk such as sodium caseinate, and soy protein materials are used as protein sources in foods and drinks containing fats and oils together with proteins. May be difficult to use alone, and it may be necessary to use other emulsifiers such as sodium caseinate and fatty acid esters in combination.

  In view of such a situation, the present invention is able to significantly improve the flavor of conventional soybean protein material, to provide a technology for imparting the natural flavor of soybeans to various soy protein-containing foods and drinks, Furthermore, it aims at providing the technique which can improve the emulsification power etc. of a soybean protein raw material also about a functional physical property.

  As a result of intensive studies, the present inventors have used a soy emulsified composition having a specific composition when using soy protein materials such as conventional separated soy protein in various foods or beverages, The present inventors have found that the above-mentioned problems can be solved by adding the soybean emulsified composition to produce a modified soybean protein material during the production of the soybean protein material, and have completed the present invention.

That is, the present invention
(1) A food and drink containing a soy protein material, characterized by further comprising a soy emulsified composition having a protein composition in which a lipophilic protein is concentrated and containing a neutral lipid and a polar lipid, Food and drink containing soy protein,
(2) The food and drink according to (1) above, wherein the soybean protein material is derived from one or more soybean protein materials selected from soybean flour, extracted soybean protein, concentrated soybean protein, separated soybean protein, or fractionated soybean protein. Goods,
(3) The food and drink according to (1) or (2), wherein the ratio of lipophilic protein in the protein in the soybean emulsion composition is 55% or more as the LCI value,
(4) The food or drink according to any one of (1) to (3), wherein the protein content per solid content in the soybean emulsion composition is 25% by weight or more,
(5) Any of the above (1) to (4), wherein a lipid content as an amount of a chloroform / methanol mixed solvent extract in the soybean emulsified composition is 100% by weight or more based on a protein content in the emulsion. The food and drink according to item 1,
(6) The food and drink according to any one of (1) to (5), wherein the content of the soybean emulsion composition in terms of solid content is 5 to 200% by weight based on the solid content of the soybean protein material. Goods,
(7) Said (1)-(6) whose ratio of protein mass of protein raw materials other than soybean protein is 50 weight% or less with respect to the total protein mass totaled from this soybean protein raw material and this soybean emulsified composition ) Food or drink according to any one of
(8) Foods and drinks containing soy protein are beverages, highly nutritive liquids, semi-solid, solid or powder foods, protein powders, gel foods, confectionery, processed meat products, marine products or oil-in-water emulsions The food / beverage products of any one of said (1)-(7) which are fats and oils foods,
(9) The food or beverage according to any one of (1) to (7), wherein the soy protein-containing food or beverage is a highly nutritive liquid, semi-solid, solid or powdered food,
(10) A soy protein material comprising a soy emulsified composition having a protein composition in which lipophilic protein is concentrated and containing a neutral lipid and a polar lipid together with a soy protein material. Quality reforming method,
(11) A protein derived from soybean protein material and a soybean emulsion composition having a protein composition in which a lipophilic protein is concentrated and containing a neutral lipid and a polar lipid, , Modified soybean protein material,
(12) The modified soy protein material according to (11), further added with fats and oils,
(13) A soy protein material or a production intermediate thereof, and a soy emulsified composition having a protein composition in which a lipophilic protein is concentrated and containing a neutral lipid and a polar lipid, are mixed, Production method of modified soybean protein material,
It is.

  The specific soybean emulsified composition, which is an invention specific matter of the present invention, can use the soybean emulsified composition described in Patent Document 6, but this document provides the composition and production technology of the soybean emulsified composition. There is no specific teaching about its use.

According to the present invention, it is possible to provide a soy protein-containing food / beverage product having a significantly improved flavor as compared with the case where a conventional soy protein material is used alone. Moreover, according to the present invention, a modified soy protein material having a significantly improved flavor as compared with conventional soy protein materials can be provided.
Furthermore, the specific soybean emulsified composition used in the present invention not only modifies the flavor of conventional soybean protein materials by effects such as masking, but also improves physical properties such as emulsification and dispersibility. Therefore, the addition of an additional emulsifier and an emulsion stabilizer to the soybean protein-containing food and drink of the present invention can be reduced or omitted. Even if the modified soybean protein material of the present invention is used as a protein source for various foods and drinks, the use of an emulsifier and an emulsion stabilizer can be reduced or omitted.

  The soy protein-containing food / beverage product of the present invention is a food / beverage product containing a soy protein material, further comprising a soy emulsified composition having a protein composition in which a lipophilic protein is concentrated and containing a neutral lipid and a polar lipid. It is characterized by including. The method for improving the quality of a soy protein material of the present invention is characterized by using the specific soy emulsion composition together with a soy protein material in a food or drink. Furthermore, the modified soy protein material of the present invention is characterized by comprising at least a soy protein derived from a soy protein material and the specific soy emulsified composition. The invention will be specifically described below.

(Soy protein)
In the present invention, soy protein refers to a protein contained in any tissue in soybean, and the storage affinity contained in the protein body of soybean, the acid-soluble whey protein, and the lipid affinity constituting the membrane protein of oil body. Sex protein, protein contained in soybean germ, etc. Typical examples of the storage protein include β-conglycinin (7S protein) and glycinin (11S protein).

(Soy protein material)
In the present invention, the soy protein material refers to a food material containing one or more components of the soy protein, and generally stores soybean cotyledons such as β-conglycinin (7S protein) and glycinin (11S protein). Although the thing which has a protein as a main component is said, the food material etc. which contain the protein derived from soybean germ are also included, It is not limited to this. Typically, from soybean powder such as whole soybean powder and defatted soybean powder, extracted soybean protein (also called soy milk) obtained by removing water from whole soybeans and defatted soybeans, and whole soybeans and defatted soybeans. Concentrated soy protein from which saccharides and whey protein have been removed with acid solution or alcohol solution, isolated soy protein from which extracted whey protein has been removed by acid precipitation or membrane treatment, β-conglycinin or glycinin from isolated soy protein, etc. Fractionated soy protein that is further purified by fractionation, soy germ protein that is a protein enriched from soybean germ, and the like.
Examples of commercially available soy protein material products include the "Fujipro" and "Prolina" series (Fuji Oil Co., Ltd.), the "SUPRO" series (Deyupon), and the "Harmony" series (Made by KMDI International). ), "Pro-Fam" series (manufactured by ADM), "Sorpy 4000" (manufactured by Nisshin Oillio Group), etc .; "ALPHA" series (manufactured by Deyupon), "Arcon" series, " Concentrated soy protein such as “Solpy 1500”; Extracted soy protein (defatted soy milk) such as “Soyafit” series (Fuji Oil Co., Ltd.), “Plus Mate TH-1S” (Nisshin Oilio Group Co., Ltd.); Examples include full-fat or defatted soybean powder such as the “Soya Flower” series, “Plasmete BL” and “Soi Prove” (Nisshin Oilio Group Co., Ltd.).

(Soy emulsified composition)
The soybean emulsified composition refers to a composition in which protein and fats and oils prepared using soybean as a raw material are uniformly emulsified, but the soybean emulsified composition used in the present invention has a protein composition further enriched with lipophilic protein. And a neutral lipid and a polar lipid (hereinafter referred to as “soy emulsified composition A”). The emulsified form is usually an oil-in-water emulsified form, but it is also possible to add oil and fat to form a water-in-oil emulsified form. As a specific example, a soybean emulsified composition as disclosed in Patent Document 6 can be used.

○ Lipophilic protein In the present invention, the term “Lipophilic Proteins” is a minor acid other than glycinin (7S globulin) and β-conglycinin (11S globulin) among the main acid-precipitating soybean proteins of soybean. This is a group of acid-precipitating soy proteins and is accompanied by a large amount of polar lipids such as lecithin and glycolipid. Hereinafter, this “lipophilic protein” may be abbreviated as “LP”.

○ Protein composition Whether or not the soybean emulsified composition has a protein composition enriched in LP, the protein composition of LP is enhanced compared to separated soybean protein or concentrated soybean protein prepared by conventional methods from conventional defatted soybeans. Can be distinguished by whether or not.
LP is a mixture of miscellaneous proteins, so it is difficult to identify each protein and measure the LP content precisely, but by calculating the following LCI (Lipophilic Proteins Content Index) value The ratio of LP to soybean protein can be estimated. According to this, the proportion of LP in the soybean emulsified composition A is usually 55% or more as an LCI value, preferably 58% or more, more preferably 60% or more, still more preferably 63% or more, most preferably Preferably it is 65% or more. On the other hand, soy protein materials such as normal extracted soy protein and isolated soy protein that are not concentrated in LP, or creamy soy emulsion composition obtained by simply centrifuging normal soy milk and collecting the supernatant Since the LCI value is less than 55% or less than 50% and LP is not concentrated, it does not correspond to soybean emulsified composition A.

<Composition analysis of each component of protein>
The composition of each component of the protein in the present invention can be analyzed by SDS polyacrylamide gel electrophoresis (SDS-PAGE).
Hydrophobic interactions, hydrogen bonds, and intermolecular disulfide bonds between protein molecules are cleaved by the action of the surfactant SDS and the reducing agent mercaptoethanol, and negatively charged protein molecules follow their intrinsic molecular weight. By showing the electrophoretic distance, it exhibits a migration pattern characteristic of proteins. After electrophoresis, after staining the SDS gel with Coomassie Brilliant Blue (CBB), calculate the ratio of the density of bands corresponding to various protein molecules to the density of all protein bands using a densitometer. It can be obtained by the method to do.

<LP content estimation / LCI value measurement method>
(a) As the main protein in each protein, 7S selects α subunit and α ′ subunit (α + α ′), 11S selects acidic subunit (AS), LP selects 34 kDa protein and lipoxygenase protein (P34 + Lx), The staining ratio of each protein selected by SDS-PAGE is determined. Electrophoresis can be performed under the conditions shown in Table 1.
(b) X (%) = (P34 + Lx) / {(P34 + Lx) + (α + α ′) + AS} × 100 (%) is obtained.
(c) Since the LP content of the isolated soybean protein prepared from low-denatured defatted soybean is measured before heat sterilization, it is about 38%, so that the correction factor k * = so that X = 38 (%) (P34 + Lx). Multiply by 6.
(d) That is, the estimated LP content (Lipophilic Proteins Content Index, hereinafter abbreviated as “LCI”) is calculated by the following equation.

(Table 1)

The soy emulsified composition A is also characterized in that it contains a specific amount or more of lipoxygenase protein that is generally hardly contained in the oil body in soybean, and such an index can be substituted for the LCI value. The total amount of lipoxygenase protein in the soybean emulsified composition A is at least 4%, preferably 5%.
There are usually three types of lipoxygenase proteins, L-1, L-2, and L-3, and the content can be calculated from the intensity of these bands corresponding to the lipoxygenase protein by the electrophoresis method described above.

Protein content The soybean emulsified composition A preferably has a protein content of 25% by weight or more, more preferably 30% by weight or more per solid content. The upper limit of the protein content is not limited, but is preferably 50% by weight or less, more preferably 40% by weight or less.
The protein content in the present invention is determined by measuring the nitrogen content by the Kjeldahl method and multiplying the nitrogen content by a nitrogen conversion factor of 6.25.

-Neutral lipid and polar lipid It is important for soybean emulsified composition A to contain neutral lipid and polar lipid. Neutral lipids correspond to triglycerides which are so-called soybean oil components, and polar lipids correspond to phospholipids such as phosphatidylcholine, phosphatidylethanolamine and phosphatidylinositol. The combined (total) lipid content shall be measured by the following analytical method. Polar lipids shall be analyzed using the standard measurement method of Japan Food Research Center.

  The soybean emulsified composition A contains a lipid having a value higher than the ratio of lipid content / protein content of soybean flour, and is particularly rich in polar lipids such as phospholipids extracted together with raw soybeans. In the total solid content of the soybean emulsified composition, the polar lipid is preferably contained in an amount of 0.5 to 5% by weight, more preferably 1 to 5% by weight.

The lipid content of the soybean emulsified composition A is preferably 100% by weight or more, more preferably 120 to 250% by weight, and still more preferably 120 to 200% by weight with respect to the total protein mass, and the lipid content is higher than the protein. Is preferred. On the other hand, soybean protein materials such as soybean flour, concentrated soybean protein, and separated soybean protein have a lipid content of less than 100% by weight or less than 80% by weight based on the total protein.
Although not essential, when the lipid content is expressed as an absolute amount, it is appropriate that the content is 35% by weight or more, preferably 40% by weight or more per solid content of the soybean emulsified composition A. If the soybean emulsified composition A is one from which fibers and the like have been removed, the lipid content can be 50% by weight or more per solid content. The upper limit of the lipid content is not limited, but is preferably 75% by weight or less, more preferably 70% by weight or less.

<Analysis of lipid content>
In general, lipids are measured by an ether extraction method, but the soy emulsion composition A of the present invention contains polar lipids that are difficult to extract with ether in addition to neutral lipids. After lyophilization of the sample, the amount of extract (chloroform / methanol mixed solvent extract amount) extracted for 30 minutes at the normal pressure boiling point using a mixed solvent of chloroform: methanol 2: 1 (volume ratio) as the total lipid amount The lipid content is calculated. As the solvent extraction device, “Soxtec” manufactured by FOSS can be used. The above measurement method is referred to as “chloroform / methanol mixed solvent extraction method”.

○ Solid Content The soybean emulsified composition A usually has a cream-like property, and the normal dry matter is about 20 to 30% by weight, but is not particularly limited. That is, it may be a liquid having a low viscosity by water addition, a cream having a higher viscosity by concentration processing, or a powder having been processed by powder.

  The soybean emulsified composition A can be produced by a known method. As one embodiment, a method described in Patent Document 6 may be used, and this is incorporated. Specifically, the water-soluble nitrogen index (Nitrogen Solubility Index, hereinafter referred to as “NSI”) defined in Patent Document 6 is 20 to 77, preferably 20 to 70, and the lipid content per solid content is 15% by weight or more. After the step of preparing a suspension by adding water to a fat-containing soybean such as whole fat soybean, the suspension is solid-liquid separated to transfer neutral lipid and polar lipid to the insoluble fraction. It can be obtained by removing the water-soluble fraction containing protein and saccharide, collecting the insoluble fraction, and further subjecting it to water extraction to remove the fiber. However, as long as the soybean emulsified composition A has the composition specified in the present invention, the soybean emulsified composition A is not limited to the one obtained in this production mode, and may be a production method in the vicinity thereof. For example, soymilk is prepared from soybeans by a conventional method and then heat-treated, or soymilk is prepared after heating soaked soybeans, and if necessary, a demulsifier or the like is used, and a lipid-enriched fraction is collected by centrifugation. Thus, the emulsion having an LCI value of 55% or more may be obtained.

(Soy protein-containing food and drink)
The soy protein-containing food or drink of the present invention is characterized by further containing at least a soy protein material and a soy emulsified composition A. Thereby, quality, such as flavor, emulsifiability, and dispersibility, of a soy protein-containing food or drink using a soy protein material such as conventional soy milk or separated soy protein can be dramatically improved.
Here, the soybean protein raw material and the soybean emulsified composition A are typically blended alone, but also include the blended modified soy protein material described later.

The blending ratio of the soy protein material and the soy emulsified composition A to the food and drink can be adjusted as appropriate according to the use and concept of the food and drink, the degree of quality modification such as the flavor and emulsification of the soy protein material, and is not particularly limited. However, when it is desired to obtain a food and drink with high nutrition and high protein, it is preferable that the blending ratio of the soy protein material that provides soy protein is as high as possible. In this case, for example, the soybean emulsified composition A can be 5 to 200% by weight, preferably 10 to 150% by weight in terms of solids, based on the solid content of the soybean protein material.
Further, the content of soy protein in the soy protein-containing food and drink can be adjusted as appropriate, and is not particularly limited. For example, in the case of a highly nutritious and high protein food or drink, the soy protein material and the soy emulsion composition A The total amount of the protein is preferably 2 to 20% by weight in the food or drink (as the amount when dissolved in water in the case of powdered food or drink).

○ Types of foods and beverages The types of foods and beverages of the present invention containing the soy protein are not particularly limited, for example, beverages such as liquid beverages, powder beverages and jelly beverages; high nutrition such as concentrated liquid foods and enteral nutritional foods Liquid, semi-solid, solid or powder foods; protein powders; gel foods such as jelly, pudding and gummy; confectionery such as cookies, protein bars and cakes; livestock meat processed foods such as ham, sausage and hamburg Aquatic products such as kamaboko and bamboo rings; oil-in-water emulsified oils and fats such as whipped cream, coffee cream and mayonnaise. In particular, in the case of a food and drink with high nutrition and high protein, highly nutritive liquids such as concentrated liquid foods and enteral nutritional foods, semisolid, solid or powdery foods are suitable as types. In the case of powder, it can be dispersed in a suitable amount of water.

Among these, high-nutrient liquid, semi-solid, solid or powdered foods can be taken from daily diets such as some patients after surgery or elderly people with reduced swallowing and chewing ability. Nutritional supplements used by people who have difficulty and nutritional supplements for infants and the like are included, and they comprehensively contain proteins, carbohydrates, lipids, minerals, and vitamins. Depending on the form, it is also called rich liquid food or enteral nutrition.
The meaning of “highly nutritious food” means that the caloric value of the food is 0.5 kcal / mL or more, preferably 1 kcal / mL or more, and it may be 1.5 kcal / mL or more, 2 kcal / mL or 3 kcal / mL. obtain. Preferably it contains protein, lipid, carbohydrate, mineral and vitamin as nutritional components, more preferably protein: 10-30%, lipid: 10-45%, carbohydrate: 35% or more energy composition, calcium: 20-110mg / 100 kcal, Magnesium: It can be a food product having a composition of 10 to 70 mg / 100 kcal. More preferably, food having an energy composition of protein: 16 to 25%, lipid: 15 to 30%, carbohydrate: 50 to 65%, calcium: 35 to 70 mg / 100 kcal, magnesium: 15 to 50 mg / 100 kcal It can also be.

In general, highly nutritious foods and drinks are often used as protein raw materials such as milk protein, whey protein and sodium caseinate, but according to the present invention, high protein foods can be obtained without using milk raw materials. Can be manufactured.
The flavor of the resulting highly nutritious food and drink is inferior to that using only milk protein, and can be made much more excellent than conventional soymilk or isolated soy protein.

-Other raw materials The foodstuff and foodstuff containing soybean protein of the present invention can be blended with necessary food raw materials and food additives depending on the use and type of food. For example, natural food materials such as vegetables and fruits, protein materials other than soybean protein, food materials such as fats and sugars, nutrition enhancers such as vitamins and minerals, emulsifiers, salts, thickening stabilizers, fragrances, coloring agents In addition, food additives such as preservatives, antioxidants and pH adjusters can be blended.

  As the types of oils and fats to be added, the oils and fats that are usually used in the above-mentioned soy protein-containing food and drink can be used without limitation, for example, palm oil, palm oil, palm kernel oil, corn oil, soybean oil, cottonseed oil, rapeseed Oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork tallow, cacao butter, fish oil, whale oil and other vegetable oils, animal fats and oils, one or two selected from hydrogenation, fractionation and transesterification The processed fats and oils which gave the above process are mentioned. Moreover, fats and oils with improved nutritional physiological functions such as high oleic acid-containing fats and oils, high linolenic acid-containing fats and oils, medium chain fatty acid-containing fats and oils, and highly unsaturated fatty acid-containing fats and oils can also be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

  Examples of sugars to be added include monosaccharides such as glucose and galactose, second classes such as sucrose, lactose, maltose and trehalose, third classes such as maltotriose and raffinose, oligosaccharides and erythritol. Sugar alcohols such as maltitol and lactitol, dextrin and starch. In the present invention, these saccharides can be used alone or in combination of two or more.

  As a kind of protein material other than soybean protein to be added, milk protein such as whey protein and sodium caseinate, egg white, wheat protein and the like may be appropriately used. However, in the present invention, these protein materials are not essential. Rather, in the soy protein-containing food / beverage product of the present invention, the amount of the protein material relative to the total protein amount totaled from the soybean protein material and the soybean emulsified composition A The ratio of the protein mass is 50% by weight or less, preferably 20% by weight or less, more preferably 10% by weight or less, further preferably 5% by weight or less, and most preferably 0% by weight. Even when the proportion of the protein material other than soybean protein is included in the above proportion, the proportion of the protein mass of the milk protein material is preferably 1% by weight or less, and more preferably 0% by weight.

  As a kind of the emulsifier to be added, a natural emulsifier such as lecithin or the following synthetic emulsifier can be used. Examples of synthetic emulsifiers include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin. Examples include fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like. The content of the emulsifier in the soybean protein-containing food or drink is preferably 5% by weight or less, more preferably 1% by weight or less, and still more preferably less than 0.1% by weight.

  Among these, since the soybean emulsified composition A contains neutral lipids and polar lipids, it is also possible to produce food and drink containing soybean protein without adding oils and fats, emulsifiers and emulsion stabilizers. In particular, the absence of an emulsifier, which is a food additive, has an advantage in the recent safety and security orientation of consumers. In particular, high nutrient liquids such as concentrated liquid foods and enteral nutrition, semi-solid, solid or powder foods, oil-in-water emulsified oils and fats such as whipped cream and coffee cream, etc. are stable during storage. In order to obtain an emulsified state, it is necessary to add a plurality of large amounts of emulsifiers. Therefore, it is meaningful to reduce or omit the use of emulsifiers and emulsion stabilizers in terms of production cost and flavor.

  On the other hand, in order to stabilize the emulsification of oil and fat separately added to soybean emulsified composition A, oil and fat rich in oleic acid and linolenic acid and functional oil and fat such as medium chain fatty acid and highly unsaturated fatty acid are blended together, A food or drink excellent in fatty acid composition can be obtained. For example, by processing into a powder form containing soy protein material, soybean emulsified composition A and desired fats and oils, an oil-in-water emulsified type highly nutritive powdered food excellent in nutritional balance can be produced. It is possible to use it for the user.

(Method for improving the quality of soy protein material)
By blending soy emulsified composition A with a soy protein material into a food or drink, the unique artificial flavor exhibited by the soy protein material can be modified to a natural and natural flavor of soybean, Physical properties such as emulsification and dispersibility that are lacking in the soybean protein material can also be modified. That is, the present invention is characterized by a method for modifying the quality of the flavor and physical properties exhibited by such a soy protein material in food and drink.
The order and timing of blending soybean emulsified composition A (hereinafter simply abbreviated as “A”) and soybean protein material (hereinafter simply abbreviated as “B”) into food and drink are not particularly limited. It does not matter in the order of B or B → A. Moreover, after A and B are premixed, it can also mix | blend with food-drinks. A method in which A and B are premixed and then blended into a food or drink can be easily dispersed in the food or drink because B can be familiarized with water first when B is a powder. It is more preferable in that the flavor can be improved by bringing A directly into contact with B.

(Modified soy protein material)
The modified soy protein material of the present invention is prepared by mixing the soy protein material or an intermediate product in the middle of production with the soy emulsified composition A, and the soy protein material-derived protein and the soy emulsified composition A. It is characterized by comprising at least. The modified soy protein material is obtained by modifying the unique artificial flavor exhibited by the soy protein material into a natural and natural flavor of soybeans.
The modified soybean protein material is excellent in dispersibility in water (water wettability) even in a powder state due to the presence of the soybean emulsified composition A, and is less likely to cause lumps when dispersed in water. Furthermore, the emulsifiability is higher than that of the soy protein material, and the use of an emulsifier or an emulsion stabilizer, which is a food additive, can be reduced or omitted when blended into a food or drink.

The method for producing the modified soy protein material is not particularly limited, but the soy protein material or its production intermediate may be mixed with the soybean emulsified composition A. As a mixing method, for example, (1) a method of powder-mixing a soybean protein material powder produced by a conventional production method and a powder of soybean emulsified composition A, (2) a soybean protein material or its production intermediate A method of uniformly mixing a solution or dispersion and a powder or liquid of soybean emulsified composition A, if necessary, homogenizing with a high-pressure homogenizer, etc., and then drying powder with a spray dryer or the like; (3) fluidized bed granulation It can also be produced by, for example, a method of granulating by spraying the liquid of the soybean emulsified composition A as an excipient while flowing the powder of the soybean protein material with a machine.
According to the production methods (2) and (3), the soybean protein material-derived soybean protein particles and the soybean emulsified composition A are integrated into a uniform and consistent product.

Protein content The total protein content of the modified soy protein material of the present invention can be set by the mixing ratio of the soy emulsified composition A to the soy protein material, and can be appropriately adjusted according to the quality required by the manufacturer. Usually, it can be in the range of 50 to 95% by weight, and the range of 55 to 90% by weight is more preferable. The lower the protein content, the greater the mixing ratio of the soybean emulsified composition A, and the greater the quality improvement effect such as flavor and emulsification. The higher the protein content, the smaller the modification effect tends to be, but a material with a higher protein content can be obtained.

-Lipid content The lipid content of the modified soy protein material of the present invention can also be set by the mixing ratio of the soy emulsified composition A to the soy protein material, and can be appropriately adjusted according to the quality required by the manufacturer. Usually, it can be made into the range of 2-45 weight%, and the range of 3-35 weight% is more preferable. The higher the lipid content, the greater the mixing ratio of the soybean emulsified composition A, and the higher the quality improvement effect such as flavor and emulsification. The lower the lipid content, the smaller the modification effect tends to be, but a material with a higher protein content can be obtained.
In addition to the lipid derived from soybean emulsified composition A, the modified soybean protein material can further contain fats and oils and phospholipids as exemplified above to adjust the lipid content. Moreover, the quality of flavor, emulsifiability, etc. can be improved by using fats and oils with a fatty acid composition different from soybean oil as a separate fat or oil, and the nutritional intake balance of lipids can be improved. Oil and fat can be added during the production process of the modified soybean protein material.

○ Mixing ratio In the production of the modified soy protein material of the present invention, the mixing ratio of the soy emulsified composition A to the soy protein material (in terms of solids) can be set as appropriate. 5 to 200% by weight is preferable based on the solid content of the material.

  The modified soy protein material of the present invention can be used for the production of the soy protein-containing food and drink as exemplified above, and the same food and drink without adding the soy protein material and the soybean emulsified composition A separately. The product can be easily manufactured.

  Examples of the present invention will be described below. Hereinafter, “%” and “parts” mean “% by weight” and “parts by weight” unless otherwise specified.

(Used raw material: soybean emulsified composition A)
As the soybean emulsified composition A, a soybean emulsified composition (supernatant fraction from which the fiber fraction was removed) prepared according to the method disclosed in Example 2 of Patent Document 6 was used. The components of the soybean emulsified composition A were as follows. Proteins, total lipids, and polar lipids are values per solid content. Polar lipids were measured at the Japan Food Analysis Center.

20% solids
Protein 35%
Total lipid 65% (186% per protein)
LCI value 67%
Polar lipid 1.99% (phosphatidylcholine 1.05%)
(Phosphatidylethanolamine 0.48%)
(Phosphatidylinositol 0.46%)

(Raw material: Soy protein material)
As a soy protein material for providing soy protein, a commercially available powdered isolated soy protein “Fujipro R” (Fuji Oil Co., Ltd.) was used. The components of the soy protein material were as follows.
Solid content 94.2%
Protein 90.5%

(Example 1) High nutrition liquid food Soy protein material and soy emulsified composition A are used in combination according to the blending examples shown in the table below, and are mixed in a homomixer and supplied to a homogenizer (APV) at 50 MPa. A homogenization treatment was performed. This homogenized liquid was filled in a retort pouch, sealed, placed in a retort sterilizer (RCS-40RTG, manufactured by Nisaka Seisakusho Co., Ltd.), and heated at 121 ° C. for 15 minutes to produce a highly nutritive liquid food. In the liquid food, the blending ratio of the soybean emulsified composition A was 70.8% in terms of solid content with respect to the soybean protein material.
The nutritional composition of the food and drink was as follows per 100 mL.
Energy 100kcal, protein 5g, fat 2.2g, carbohydrates 15.1g
Vitamin A 75μg, Vitamin D 0.4μg, Vitamin E 1.2mg, Vitamin K 7μg
Vitamin B1 / 0.16mg, Vitamin B2 / 0.2mg, Vitamin B6 / 0.3mg
Vitamin B12 / 0.4mg, Vitamin C 10mg, Niacin 3mg, Pantothenic acid 40mg
Folic acid 40mg, biotin 5μg
Sodium 120mg, Potassium 150mg, Calcium 60mg, Magnesium 40mg
Phosphorus 75mg, Chlorine 90mg, Iron 1.0mg

(Comparative Example 1)
For comparison, a highly nutritive liquid food was produced in the same manner as in Example 1 except that the soybean emulsified composition A was not used but only the soybean protein material was used and the oil was supplemented with soybean white squeezed oil. In addition, each nutrient component content in the formulation of each example was almost the same.

(Table 2) Formulation example

The high nutrient liquid foods obtained in Example 1 and Comparative Example 1 were examined for pH, viscosity, flavor, drinking mouth and color, and presence or absence of emulsion stability, and various quality evaluations were performed. The viscosity was measured with a B-type rotary viscometer at a product temperature of 20 ° C. The color tone was measured with a spectrocolorimeter. The presence or absence of emulsion stability was determined by putting each sample in an aluminum can and measuring the thickness of the oil layer in the upper liquid layer after an accelerated storage test at 37 ° C. for 4 weeks using a thermostatic chamber.
The evaluation of flavor and mouth was done by 5 in-house preference panelists. Evaluation criteria are
1 point: defective 2 points: somewhat defective 3 points: normal 4 points: good 5 points: very good, the average value of 5 people was obtained. And by the average value,
A (4.5 points or more) B (3.5 points or more and less than 4.5 points)
C (2.5 points or more and less than 3.5 points) D (1.5 points or more and less than 2.5 points)
E (less than 1.5 points)
It was evaluated in five stages. The results are summarized in Table 3.

(Table 3) Quality evaluation results

Compared with the comparative example 1, the flavor and drinking mouth of the highly nutritive liquid food of Example 1 were remarkably improved.
As for the flavor, Comparative Example 1 generally felt a unique artificial flavor and was an unfavorable evaluation, but in Example 1, there was no such artificial flavor, and it was a natural and well-balanced flavor inherent to soybeans. It was evaluation. In addition, there was an evaluation that it felt a little sweet and rich, and it was generally very good.
The viscosities did not change much between the two, but in Comparative Example 1, the mouth was sticking to the tongue, whereas in Example 1, there was no such sticking to the tongue, and the mouth was clean. Met. Further, in Example 1, the brown change after the heat treatment was suppressed as compared with Comparative Example 1.
After the accelerated storage test, in Comparative Example 1, separation of the oil layer was observed in the upper layer portion, but in Example 1, such a phenomenon was not observed.
From the above, it was found that Example 1 was markedly superior to Comparative Example 1 in terms of flavor, drinking mouth, emulsion stability and color tone.

(Example 2) Modified soybean protein material After adding 7 weight times water to defatted soybean and stirring and extracting at room temperature (20 ° C), it is subjected to centrifuge to separate okara (insoluble fiber). And defatted soy milk was obtained. After adjusting the pH of this defatted soymilk to 4.5 with hydrochloric acid, the solution was subjected to a centrifuge to collect the acid precipitate fraction. Water was added 4 times by weight to the acid precipitate fraction and then neutralized with a sodium hydroxide solution. This soy protein solution (corresponding to the production intermediate of separated soy protein) is divided into six (P, Q, R, S, T, U), and each soy protein solution P to U is added to the solid content of each solution. Add 60%, 40, 20, 10, 5 and 2% of each soy emulsified composition A in terms of solids, heat sterilize at 140 ° C for 4 seconds with a UHT sterilizer, and spray dry with a spray dryer. The modified soybean protein materials P to U were obtained.

(Comparative Example 2)
The neutralized soybean protein solution obtained in Example 2 was similarly heat-sterilized as it was, and then spray-dried to obtain a soybean protein material (isolated soybean protein).

About the modified soy protein material PU obtained in Example 2 and the separated soy protein obtained in Comparative Example 2, the taste powders were directly licked by asking 5 preference panelists, and the flavor Evaluation was performed in the same manner as in Example 1.
The dispersibility of each powdery soy protein material in water was also evaluated. Dispersibility was evaluated by placing 100 ml of water (25 ° C) in a 200 ml beaker, adding 10 g of each sample powder, stirring for 30 seconds with a spoon, and filtering through a sieve to measure the amount of lumps remaining on the sieve. I went there. “X” indicates that a lot of lumps remain, “◯” indicates that there is no lumps or a small amount of lumps, and “△” indicates that dams in the middle level remain.
The results are summarized in Table 4.

(Table 4)

Although the modified soybean protein material of Example 2 slightly changed depending on the blending amount of the soybean emulsified composition, the flavor was generally improved as compared with Comparative Example 2. The tendency of flavor was the same as in Example 1.
Regarding the dispersibility, the modified soy protein material of Example 2 had less or no lumps than Comparative Example 2, and was clearly superior in dispersibility. Further, in Example 2, the higher the blending ratio of the soybean emulsified composition A, the smaller the lumps and the better the dispersibility.

(Example 3) Highly nutritive liquid food using modified soy protein material Using the modified soy protein material P of Example 2, a highly nutritive liquid food is produced in the same manner as in Example 1 according to the formulation example in the following table. did. In addition, the comparative example 1 which used the commercially available isolation | separation soybean protein as a comparison control was used, and each nutrient component content in the formulation of Example 3 was made substantially the same as the comparative example 1.
In the same manner as in Example 1, the quality was evaluated for the presence of flavor, drinking mouth and emulsion stability.

(Table 5) Formulation example

  As a result, as in Example 1, Example 3 was markedly superior to any of the evaluation items compared to Comparative Example 1. That is, it was shown that soybean emulsified composition A modifies isolated soybean protein, which is a soybean protein material, in both flavor and physical properties.

(Example 4) Highly nutritious powdered food using modified soy protein material Using the modified soy protein material P of Example 2, each powder raw material is powder-mixed according to the blending examples in the table below, and high nutrition Powdered food was produced.
75.8 ml of water was added to 24.2 g of this highly nutritive powdered food to prepare a liquid food having a nutritional composition equivalent to that of the highly nutritive liquid food of Example 3. When stirred with a spoon, it was easily dispersed and became a uniform liquid. In the same manner as in Example 1, the quality of the flavor and drinking mouth were evaluated.

(Table 6) Formulation example

  As a result, it was remarkably excellent in flavor and drinking mouth as in Example 3. Furthermore, since there was no retort sterilization treatment, a refreshing feeling was given. In other words, by adding soybean emulsified composition A in the manufacturing process of soybean protein material and processing it into a modified soybean protein material, oil-in-water emulsified high nutrition powdered food without the need for special emulsification equipment or emulsifier It was shown that

Claims (8)

A soybean emulsified composition having a protein composition in which the ratio of lipophilic protein is 55% or more as an LCI value and containing neutral lipid and polar lipid is added as a raw material of food and drink together with the soy protein material The soybean emulsified composition is prepared separately from the soy protein material, and a method for improving the quality of the soy protein material in food and drink . A soy protein material is mixed with a soy emulsified composition having a protein composition in which the ratio of lipophilic protein is 55% or more as an LCI value and containing a neutral lipid and a polar lipid, Production method of modified soybean protein material. In the process of producing the soy protein material, a soy emulsified composition having a protein composition in which the ratio of lipophilic protein is 55% or more as an LCI value and containing neutral lipid and polar lipid is mixed, A method for producing a modified soy protein material, which comprises producing a protein material. You further addition of oil, according to claim 2 or 3 preparation of modified soybean protein material according. Features and soybean protein material, a soybean emulsion composition ratio of lipophilic protein contains a and neutral lipids and polar lipids protein composition is at least 55% as LCI value, that you added as a raw material And a method for producing a soy protein-containing food or drink, wherein the ratio of the protein mass of the protein material other than the soy protein is 50% by weight or less with respect to the total protein mass totaled from the soy protein material and the soy emulsified composition . The manufacturing method of the food-drinks of Claim 5 whose ratio of the protein mass of a milk protein raw material is 1 weight% or less with respect to the total protein mass totaled from this soybean protein raw material and this soybean emulsified composition. The method for producing a food or drink according to claim 5 or 6, wherein the soy protein-containing food or drink is a highly nutritive liquid, semi-solid, solid or powdered food having a caloric value of 0.5 kcal / mL or more. Mixing ratios in terms of the solid large-soymilk of the composition is 5 to 200 wt% based on the solids content of the soy protein material, the preparation of food products of claim 7, wherein.