JPH02234641A - New soybean protein food - Google Patents

Abstract

PURPOSE:To easily form a soybean protein food having a relatively hard and smooth cheese-like texture by adding a specific proteinase and glucono-delta- lactone to a soya milk having a solid content falling within a specific range and coagulating the soya milk. CONSTITUTION:The objective soybean protein food is prepared by adding glucono-delta-lactone and a proteinase selected from bromelain, papain and ficin to a soya milk having a solid content of 18-24%, thereby coagulating the soya milk. The amount of the proteinase to be added to the soya milk is about 200-3,000 unit/1kg of soya milk and that of the glucono-delta-lactone is about 0.3-2.0% based on the soya milk. The coagulation reaction proceeds at a temperature above the freezing temperature of the soya milk, however, it is generally preferable to heat the soya milk at 50-90 deg.C for about 30min-1hr.

Description

[Detailed Description of the Invention] Industrial Application Field: This invention relates to a novel soybean protein food. Content: 18% to 24% (weight%, same below)
The present invention relates to a novel soybean protein food that can be obtained by adding the soybean protein to soybean milk and allowing it to coagulate.

Conventional technology: Methods for producing foods made from soybean milk containing vegetable protein as the main ingredient are known (for example, Japanese Patent Laid-Open No. 63-4).
(See Publication No. 4839) 6 Problems to be Solved by the Invention: The texture of conventional soybean protein foods made from soymilk is relatively soft.

Structure of the invention: The inventors added proteolytic enzymes selected from bromelain, papain, and ficin and glucono delta-lactone to soymilk with a solid content of 18% to 24%, and when the mixture was coagulated, it became relatively hard. They obtained new knowledge that a soybean protein food with a smooth texture can be obtained, and as a result of further research, they completed this invention.

The soymilk having a solids content of 18-24% used in this invention can be obtained by conventional methods. For example, soy milk obtained by a normal soy milk production method (the solid content of soy milk obtained by a normal method is 15% or less) is further concentrated under reduced pressure with or without addition of soy protein or soy milk powder. Obtainable.

The amount of protease selected from bromelain, pavain, and ficin and glucono delta lactone added to soymilk is 200 to 3000 units of the protease/1 kg of soymilk (this unit is determined by the measurement method described below). (hereinafter the same), glucono delta lactone may be about 0.3 to 2.0%.

Various substances may be added to improve the taste, aroma, appearance, water retention, shape retention, texture, etc. of the soybean protein food of the present invention, as well as for the purpose of nutritional enrichment.

Such taste improvers include, for example, sweeteners such as sugar, fructose, high fructose sugar, and aspartame, salts of organic acids such as sodium citrate, sodium lactate, sodium malate, and sodium tartrate, sodium carbonate, and sodium chloride. , various phosphates (e.g. sodium tripolyphosphate, etc.), among which sodium citrate,
Sodium lactate, sodium malate, sodium tartrate, sodium rehydrate, various phosphates, etc. also function as coagulation retarders. In addition, examples of improving agents for texture, water retention, shape retention, etc. include agar, carrageenan, sodium alginate, pectin, and gelatin.

Soybean protein foods having various textures can be obtained by varying the amounts of these texture, water retention, shape retention, etc. improving agents. In addition, various flavorings and food powders (e.g. chocolate, banana,
Pumpkin, strawberry, matcha powder, spinach, flavorings such as yogurt, sesame), coloring agents (e.g. cochineal, beet red, crocin), various vitamins such as tocopherol,
Nutritional fortifiers such as minerals can be used as appropriate.

The soybean protein food of this invention has a solid content of 18-24%.
It can be obtained by adding a proteolytic enzyme selected from bromelain, papain, and ficin and glucono delta-lactone to soymilk to cause a coagulation reaction. Here, these proteolytic enzymes and glucono delta-lactone may be added to soymilk separately, or the various additives mentioned above may be added thereto. Furthermore, a coagulant containing these proteolytic enzymes and glucono-delta lactone as main components may be prepared in advance and added.

Although the coagulation reaction will proceed at temperatures above the freezing temperature of soymilk, it is generally preferable to heat the soybean milk at 50 to 90°C for about 30 minutes to a working time.In this way, the soybean protein food of the present invention is obtained. be able to.

Measuring method of protein activity: (Reagent) Substrate solution: Casein 3 produced by Hammarsten's method
Dissolve g in 30mM phosphate buffer (pH 7.5) 250n+Q by heating, and after cooling, add L-cysteine to 6mM.

Trichloroacetic acid solution (TCA solution) Dissolve 9 g of trichloroacetic acid and 15 g of sodium acetate in water, add 19.5 ml of glacial acetic acid, and then soak the entire volume with water.
Let it be omc.

Enzyme solution: Dissolve the specified amount of enzyme in water.

(Measurement method) Add 50 mQ of the enzyme solution to 5.0 mQ of the substrate solution, allow the reaction to proceed for 10 minutes, and then add 5.0 mQ of the TCA solution to stop the reaction (reaction temperature: 35°C). This solution is centrifuged and the absorbance of the supernatant is measured (wavelength 275 nm, I cm
quartz cell). For reaction O, 5.9 mQ of substrate solution
After adding 50% of TO solution and 50% of QmQ to the solution, 50% of enzyme solution was added, centrifuged in the same manner, and the absorbance of the supernatant was measured.

(Activity) One unit is the amount of enzyme that gives a 0.2 increase in absorbance (the value obtained by subtracting the absorbance at 0 minutes from the absorbance at 10 minutes of reaction) when the reaction is performed for 10 minutes under the reaction conditions listed in Section 7. .

Effects of the Invention: The soybean protein food obtained by the present invention is useful as a cheese-like soybean protein food that is relatively hard and smooth, for example, has a Tesse-like texture with the texture of cheese. You can get it in this way.

Next, the effects of the soybean protein food of the present invention will be explained using test examples.

Summer milk was produced in the same manner as in the production of regular tofu (solid content 10%) by washing raw soybeans with water and soaking them in water overnight so that they had sufficiently absorbed water. After cooling this soy milk,
Soymilk with different solid content was prepared using a vacuum dryer.

3m of bromelain (manufactured by Hani Chemical Co., Ltd.) for each 100mQ of soy milk
g (60 units), gluconoaltalac 1.n 1g
was added, filled into 80 mQ volume packs, and heated in a hot water bath at 80°C for 40 minutes to solidify, and the texture was approximately as follows.

(Chisuke Osai et al.) Also, the higher the solids content, the harder it becomes, or if the solids content exceeds 26%, the viscosity of the liquid increases, making it difficult to fill it into a pack. .

Example: Next, examples of this invention will be shown.

Example 1 Soy milk (temperature: 80°C) normally prepared for producing tofu
temperature, solids content: about 10%) and cooled to about 20'C. This soy milk was vacuum concentrated to a solid content of about 19% Liquid 1
! Add 8g of glucono delta lactone and 80+ng (1600 units) of proteolytic enzyme bromelain (manufactured by Merck & Co.) to the solution, dispense and fill into 13QmQ packs, and heat in a water bath at 80°C for 40 minutes to solidify. About 1 kg of cheese-like soybean protein food is obtained.

Example 2 Isolated soybean protein, Fushipro CL (manufactured by Fuji Oil Co., Ltd.) 200
g l: Add 800 mQ of water to well-dispersed soymilk, add 1 og of glufuno delta lactone and 20 mg (400 units) of the proteolytic enzyme bu-18-lomelain (Merck Company M), and dispense this into 80 mM packs. After filling, the mixture is heated in a hot water bath at 80°C for 40 minutes to solidify, yielding approximately 1 kg of cheese-like soybean protein food.

Example 3 Soybean powder, Hyproton (Nippon Protein) (manufactured by Gyosha) 2
Add 760 mQ of water to 40 g, and add 10 g of gluconotertalac and 20 mg (400 units) of proteolytic enzyme bromelain (manufactured by Merck & Co., Ltd.) to soy milk that was well dispersed and dissolved, and dispense this into 80 mQ packs. After filling, the mixture is heated in a hot water bath at 80°C for 40 minutes to solidify, yielding about 1 kg of cheese-like soybean protein food.

Example 4 Soy milk (temperature 80°C) prepared for producing regular tofu
solids content: approximately 10%) and cooled to approximately 20°C. This soy milk 900 saliva separated soy protein, Fushipro CL
(Manufactured by Fuji Oil Co., Ltd.) 110g, and to the liquid that was allowed to separate and dissolve well, add 12g of gluconodeltalactin and 60mg of proteolytic enzyme bromelain (1200 units), and dispense and fill this into an 8QmQ panok. After filling, 80℃
Approximately 1 kg of cheese-like soybean protein food can be obtained by heating and coagulating it in a water bath for 40 minutes.

Example 5 Isolated soybean protein, Fujibro CL (manufactured by Fuji Oil Co., Ltd.) 200
800 mQ of water was added to the soybean milk, which was well dispersed and dissolved, followed by 5 g of spinach powder, 10 g of salt, 1 g of sodium glutamate, 10 g of glucono delta lactone, and 50 mg of protease ficin (manufactured by Tokyo Kasei Kogyo Co., Ltd.).
unit). The resulting mixture is dispensed and filled into 80 mQ bags and then heated in a water bath at 80° C. for 40 minutes to solidify, yielding about 1 kg of a spinach-flavored cheese-like soybean protein food.

Example 6 Isolated soybean protein, Fujibro CL (manufactured by Fuji Oil Co., Ltd.) 200
Add 800 ml of water to the soymilk, mix well, and add 0.5 g of cheese-like flavor, 5 g of salt, 10 g of gluconoteltalactone, and 10 mg of the proteolytic enzyme Pavine (Merck &Co.'R) (400-t2y). ).

The resulting mixture is dispensed and filled into gQmu packs, and then heated in a water bath at 80° C. for 40 minutes to solidify, yielding about 1 kg of cheese-flavored cheese-like soybean protein food.

Example 7 Isolated soybean protein, Fujibro CL (manufactured by Fuji Oil Co., Ltd.) 200
Add 800g of water to soymilk that was well dispersed and dissolved, add 10g of ground sesame seeds, 5g of salt, 0.0g of sodium glutamate.
5g of glucono delta lactone and 25wlg (500 units) of the proteolytic enzyme bromelain (manufactured by Merck & Co.). The resulting mixture is dispensed and filled into 80 liter packs and heated in a 906C water bath for 40 minutes to solidify, yielding approximately 1 kg of sesame-flavored cheese-like soybean protein food.

Claims (1)

[Claims] A novel soybean protein food obtained by adding proteolytic enzymes selected from bromelain, papain and ficin and glucono delta-lactone to soymilk having a solid content of 18% to 24% and coagulating the mixture.