JPH0463548A - Production of vegetable protein powder - Google Patents
Production of vegetable protein powderInfo
- Publication number
- JPH0463548A JPH0463548A JP17488690A JP17488690A JPH0463548A JP H0463548 A JPH0463548 A JP H0463548A JP 17488690 A JP17488690 A JP 17488690A JP 17488690 A JP17488690 A JP 17488690A JP H0463548 A JPH0463548 A JP H0463548A
- Authority
- JP
- Japan
- Prior art keywords
- protein
- vegetable protein
- vegetable
- tgase
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims abstract description 28
- 239000000843 powder Substances 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000018102 proteins Nutrition 0.000 claims abstract description 27
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 27
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 27
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 16
- 229940043430 calcium compound Drugs 0.000 claims abstract description 15
- 150000002681 magnesium compounds Chemical class 0.000 claims abstract description 15
- 239000007864 aqueous solution Substances 0.000 claims abstract description 10
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 10
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 6
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000011575 calcium Substances 0.000 claims description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- 229910052791 calcium Inorganic materials 0.000 claims description 4
- 150000001674 calcium compounds Chemical class 0.000 abstract description 13
- 238000010438 heat treatment Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000000704 physical effect Effects 0.000 abstract description 3
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 abstract 2
- 239000011369 resultant mixture Substances 0.000 abstract 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 abstract 1
- 239000000920 calcium hydroxide Substances 0.000 abstract 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 abstract 1
- 229910001629 magnesium chloride Inorganic materials 0.000 abstract 1
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 238000000034 method Methods 0.000 description 8
- 239000002002 slurry Substances 0.000 description 7
- 238000001879 gelation Methods 0.000 description 6
- 229940001941 soy protein Drugs 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 3
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000003638 chemical reducing agent Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 241000700199 Cavia porcellus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229910019440 Mg(OH) Inorganic materials 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000004845 protein aggregation Effects 0.000 description 1
- 230000009145 protein modification Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明はトランスグルタミナーゼ（以下ＴＧａｓｅと略
記する。）を利用して改質された植物性タンパク粉末の
製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing vegetable protein powder modified using transglutaminase (hereinafter abbreviated as TGase).
近年、動物性タンパクの価格変動が激しく、蒲鉾、ちく
わ、揚げがま、ソーセージ、ハムなどの魚肉・畜肉製品
のコストを安定させるため、大豆タンパクをはじめとす
る各種植物性タンパク質を使用することが行われている
。しかしながら、大豆タンパクに代表される植物性タン
パクは、魚・畜肉組織への浸透、結着が充分でなく、臭
い、色調の点でも植物性タンパクとなじみにくいことか
ら、前記の様な食品への使用量は少なく、固形分換算で
製品全体に対して多くても３％程度にとどまっている。In recent years, the price of animal protein has fluctuated dramatically, and in order to stabilize the cost of fish and livestock products such as kamaboko, chikuwa, fried fish, sausage, and ham, it has become necessary to use various plant-based proteins such as soy protein. It is being done. However, vegetable proteins such as soybean proteins do not penetrate or bind well to fish and meat tissues, and are not compatible with vegetable proteins in terms of odor and color. The amount used is small, at most 3% of the total product in terms of solid content.
一方、植物タンパクとカルシウムの組合せは大豆タンパ
クの製造法をはじめとして例えば特公昭４６−６８１６
、特開昭６３−２４０７４８、特開平２−９７３５８に
開示されている。しかしながら、この場合も、使用量が
多くなると魚肉・畜肉製品の弾力や硬さがそこなわれる
と言う欠点があった。On the other hand, the combination of vegetable protein and calcium has been proposed in the Japanese Patent Publication No. 46-6816, including the production method of soy protein.
, JP-A-63-240748, and JP-A-2-97358. However, even in this case, there was a drawback that if the amount used was too large, the elasticity and hardness of the fish and livestock products would be impaired.
そこで、本発明の目的は臭い、色調にすぐれ、かつ物性
の改善された植物性タンパクを提供することである。Therefore, an object of the present invention is to provide a vegetable protein that has excellent odor and color tone and improved physical properties.
本発明者らは前記課題を解決すべく鋭意研究を重ねた結
果、植物性タンパク含有水溶液にカルシウム化合物及び
／又はマグネシウム化合物を添加し、主に色調、味、風
味を改善し、カルシウムやマグネシウムにより、低下し
たゲル化性をＴＧａｓｅを作用させることにより改善し
、色調・味・風味と同時にゲル化能が改善された植物性
タンパク粉末をしかも高収率で得られることを見いだし
、この知見にもとづいて本発明を完成するにいたった。As a result of intensive research to solve the above problems, the present inventors added a calcium compound and/or a magnesium compound to an aqueous solution containing vegetable protein, mainly improving the color tone, taste, and flavor. It was discovered that the decreased gelling ability could be improved by the action of TGase, and a vegetable protein powder with improved gelling ability as well as color tone, taste, and flavor could be obtained at a high yield, and based on this knowledge, This led to the completion of the present invention.
即ち、本発明は植物性タンパク含有水溶液に、タンパク
重量当りＯ，ｌ −６，０重量％のカルシウム化合物及
び／又はマグネシウム化合物並びにタンパク１ｇ当り０
．１−１００ Ｕのトランスグルタミナーゼを添加し、
次いで加熱、乾燥することを特徴とする植物性タンパク
粉末の製造法である。That is, the present invention provides an aqueous solution containing vegetable protein containing O,l -6.0% by weight of calcium and/or magnesium compounds per protein weight and 0% per gram of protein.
．． Add 1-100 U of transglutaminase,
This is a method for producing vegetable protein powder, which is then heated and dried.
本発明において用いられる植物性タンパクとしては、大
豆タンパク、小麦タンパク、トウモロコシタンパク、米
タンパクなどを例示することが出この様な植物性タンパ
クを含有する水溶液としては、植物性タンパクが例えば
大豆タンパクの場合は、濃縮タンパク、分離タンパクな
どを製造する工程中に生ずるタンパク含有水溶液をその
まま使用するとか、類偵の方法で調製したものを利用す
るとよい。他の植物性タンパクの場合も同様であ（１）
脱脂大豆を温度４０−７０″Ｃ１ｐＨ６−８において７
−１５重量部の水で水抽出する。ｐｕの調製が必要なら
ばＭｇＳＯ４，ＨＣｌ 、 ＨｉＰＯ４などの食品級酸
、またはＮａＯＨなどの食品級アルカリを使用するとよ
い。抽出処理物からデカンタ−１遠心分離機などにより
オカラを分離して抽出液を得る。Examples of the vegetable protein used in the present invention include soybean protein, wheat protein, corn protein, and rice protein. In such cases, it is preferable to use a protein-containing aqueous solution generated during the process of producing concentrated protein, isolated protein, etc. as is, or to use one prepared by a similar method. The same is true for other vegetable proteins (1).
Defatted soybeans at temperature 40-70''C1 pH 6-8 7
- Water extraction with 15 parts by weight of water. If preparation of pu is required, food grade acids such as MgSO4, HCl, HiPO4, or food grade alkalis such as NaOH may be used. Okara is separated from the extracted product using a decanter-1 centrifuge or the like to obtain an extract.
（２）この抽出液をＨ２ＳＯ４、ＨＣｆ、 Ｉ（３ＰＯ
４などの酸により、ｐＨ４，５付近に調製し、等電沈澱
処理に付する。ついで、デカンタ−１遠心分離機などに
よりホエイを分離してタンパクカードを得る。(2) This extract was mixed with H2SO4, HCf, I(3PO
The pH of the solution was adjusted to around 4.5 using an acid such as No. 4, and subjected to isoelectric precipitation treatment. Then, the whey is separated using a decanter-1 centrifuge or the like to obtain protein curd.
（３）５−１０重量部の水を加えてこのカードをディス
ポーザー ミキサー、攪はん機などにより解砕してタン
パクスラリーを調製、ついで得られたスラリーは所望に
よりＮａＯＨなどの食品級アルカリにより中和して中和
スラリーとする。（４）中和スラリーをエジェクタータ
イプの加熱機などにより、７０−２００°Ｃで加熱する
。（５）ついで噴霧乾燥や、凍結乾燥、真空乾燥して、
目的たる分離大豆タンパクを得られる。(3) Add 5-10 parts by weight of water and crush the curd using a disposer mixer, stirrer, etc. to prepare a protein slurry.Then, if desired, the resulting slurry is neutralized with food-grade alkali such as NaOH. and prepare a neutralized slurry. (4) Heat the neutralized slurry at 70-200°C using an ejector type heating machine or the like. (5) Then, spray dry, freeze dry, vacuum dry,
The desired isolated soybean protein can be obtained.
本発明において用いられる植物性タンパク含有いればよ
い。もちろん、−旦製造された、分離大てもよい。It is sufficient to contain the vegetable protein used in the present invention. Of course, it is also possible to use a separately prepared one.
次ニ、この植物タンパク含有水溶液にカルシウム化合物
及び／又はマグネシウム化合物並びにトランスグルタミ
ナーゼを添加する。Next, a calcium compound and/or a magnesium compound and transglutaminase are added to this plant protein-containing aqueous solution.
本発明におけるカルシウム化合物及び／又はマグネシウ
ム化合物の添加量はタンパク重量当り、０．１〜６．０
重量％、好ましくは０．５〜３．０重量％である。使用
量が少なすぎると得られる植物性タンパクの色調を改善
する効果に乏しく、一方多すぎるとタンパクの凝集がお
こり、ゲル化促進効果がみられず、形成したゲルはもろ
くなり、ＴＧａｓｅ忰非使用の場合と差がみられなくな
る。The amount of calcium compound and/or magnesium compound added in the present invention is 0.1 to 6.0 per protein weight.
% by weight, preferably 0.5-3.0% by weight. If the amount used is too small, the effect of improving the color tone of the vegetable protein obtained will be poor, while if it is too large, protein aggregation will occur, no gelation promotion effect will be observed, and the formed gel will become brittle. There is no difference from the case of .
本発明で使用されるカルシウム化合物としては、特に限
定されないが、Ｃａ（ＯＲ）ｚ 、ＣａＣ１ｚ 、Ｃａ
５Ｏａ、ＣａＣ０ｚ 、などを挙げることができる。ま
た、マグネシウム化合物としては、特に限定されないが
、Ｍｇ（ＯＨ）ｚ 、ＭｇＣｆ ｚ 、ＭｇＳＯ４、Ｍ
ｇＣＯ３ナトを挙ケルことができる。Calcium compounds used in the present invention include, but are not particularly limited to, Ca(OR)z, CaC1z, Ca
Examples include 5Oa, CaC0z, and the like. In addition, magnesium compounds include, but are not particularly limited to, Mg(OH)z, MgCfz, MgSO4, Mg
One example is gCO3.
また、本発明で使用するＴＧａｓｅについては、その起
源は特に問わず、例えばモルモットの肝臓から分離した
もの（以下、ＭＴＧａｓｅと略記する。）、微生物が産
生ずるもの（以下、ＢＴＧａｓｅと略記する。）、更に
は天然物、例えば野菜、果実などの水抽出物液等、魚類
など水産物の抽出液および洗浄液等に含有されるものを
挙げることができる。ＭＴＧａｓｅは、例えば特開昭５
８−１４９６４号に記載の方法で調製することができる
。ＢＴＧａｓｅは新酵素であって、その酵素特性、製造
法等については特開平１−２７４７１に開示されている
。Furthermore, the origin of the TGase used in the present invention does not particularly matter; for example, one isolated from the liver of a guinea pig (hereinafter abbreviated as MTGase), and one produced by microorganisms (hereinafter abbreviated as BTGase). Further examples include those contained in natural products, such as aqueous extracts of vegetables and fruits, extracts of marine products such as fish, and cleaning solutions. MTGase, for example,
It can be prepared by the method described in No. 8-14964. BTGase is a new enzyme, and its enzyme properties, manufacturing method, etc. are disclosed in JP-A-1-27471.
ＴＧａｓｅの使用量は、タンパク１ｇあたり０．１１０
０Ｕ、好ましくは０．２−３０ Ｕである。使用量が少
なすぎると得られる植物性タンパク粉末にゲル化促進効
果はみられず、ＴＧａｓｅ非使用の場合に対して差がみ
られず、一方多すぎるとやはりゲル化促進効果がみられ
ず、形成したゲルはもろくなり、かつ色調・臭いの点で
も改善効果がみられず、不適である。The amount of TGase used is 0.110 per gram of protein.
0U, preferably 0.2-30U. If the amount used is too small, no gelation promoting effect will be observed in the resulting vegetable protein powder, and no difference will be seen compared to when TGase is not used; on the other hand, if too much is used, no gelation promoting effect will be observed. The formed gel becomes brittle and shows no improvement in color tone or odor, making it unsuitable.
ＴＧａｓｅを作用させる時の溶液のｐＨに関しては、５
、５−８．０、好ましくは５．７−７．２の範囲である
。The pH of the solution when TGase is applied is 5.
, 5-8.0, preferably 5.7-7.2.
ｐＨが低すぎるとゲル化促進効果がです、ＴＧａｓｅの
非使用の場合と差がなく、高すぎるとゲル化促進効果は
大となるものの、色調・臭いの改善がみられない。ＴＧ
ａｓｅを作用させる時の温度は０−７０°Ｃ１好ましく
は２０−６０°Ｃの範囲である。低すぎると長時間の処
理時間が必要であり、高すぎると酵素反応が速すぎて反
応のコントロールが困難である。If the pH is too low, the gelation promoting effect is poor, which is the same as when TGase is not used; if the pH is too high, the gelling promoting effect is large, but no improvement in color tone or odor is observed. T.G.
The temperature at which the ase is applied is in the range of 0-70°C, preferably 20-60°C. If it is too low, a long treatment time is required, and if it is too high, the enzymatic reaction is too fast and it is difficult to control the reaction.
また反応に供せられる植物性タンパク含有水溶液におけ
るタンパク含有量（濃度）は特に問題とならないが、通
常４−１５重量％の範囲が採用される。もちろん上記範
囲に限定されるわけではない。この様な作用条件で処理
すると１分ないし３時間で適度な架橋化が起こる。Further, the protein content (concentration) in the vegetable protein-containing aqueous solution to be subjected to the reaction does not particularly matter, but is usually in the range of 4-15% by weight. Of course, it is not limited to the above range. When treated under such working conditions, moderate crosslinking occurs in 1 minute to 3 hours.
カルシウム化合物及び／又はマグネシウム化合物、とＴ
Ｇａｓｅ添加順序は特にこだわらない。即ち、カルシウ
ム化合物及び／又はマグネシウム化合物を添加した後に
、ＴＧａｓｅ処理を行っても良いし、またＴＧａｓｅ処
理を行った後にカルシウム化合物及び／又はマグネシウ
ム化合物を添加しても良い。a calcium compound and/or a magnesium compound, and T
The order in which Gase is added is not particularly limited. That is, the TGase treatment may be performed after adding the calcium compound and/or the magnesium compound, or the calcium compound and/or the magnesium compound may be added after the TGase treatment.
しかし、好ましくはカルシウム化合物及び／又はマグネ
シウム化合物を添加した後でＴＧａｓｅ処理を行うのが
良い。However, it is preferable to perform the TGase treatment after adding the calcium compound and/or the magnesium compound.
カルシウム化合物及び／又はマグネシウム化合物を先に
添加した場合、添加する化合物の種類によりｐＨが変動
するので、水酸化ナトリウムなどのアルカリ又は塩酸、
リン酸、硫酸などの酸を用いてＴＧａｓｅ処理に通した
ｐＨ，即ちｐＨ５，５−８，０、好ましくは５．７−７
、２に調製する。If a calcium compound and/or a magnesium compound are added first, the pH will vary depending on the type of compound added, so alkali such as sodium hydroxide or hydrochloric acid,
pH after TGase treatment with acid such as phosphoric acid, sulfuric acid, etc., i.e. pH 5,5-8,0, preferably 5.7-7
, 2.
こちらのカルシウム及び／又はマグネシウム化合物並び
にＴＧａｓｅの添加時期は特に限定されない。The timing of addition of the calcium and/or magnesium compound and TGase is not particularly limited.
程〔１）〜（４）のいずれの段階で処理を行ってもよい
。The process may be performed at any of steps [1) to (4).
しかし、好ましくは、前述の工程（３）においてカルシ
ウム化合物及び／又はマグネシウム化合物を添加した後
に、必要によりｐｎを調製後、ＴＧａｓｅ処理に付す。However, preferably, after adding the calcium compound and/or the magnesium compound in the above-mentioned step (3), if necessary, after preparing pn, it is subjected to TGase treatment.
また、必要により、植物性タンパク含有水溶液に還元剤
を添加しても良い。還元剤としては、アスコルビン酸等
、食品に添加の認められているものであれば、いずれも
使用することができ、残存濃度の定められているもので
あれば、それに従って使用すればよい。Further, if necessary, a reducing agent may be added to the aqueous solution containing vegetable protein. As the reducing agent, any reducing agent such as ascorbic acid that is approved for addition to foods can be used, and if the residual concentration is determined, it may be used in accordance with that.
植物性タンパク含有水溶液にＴＧａｓｅを作用させた後
に加熱するが、これはタンパクの腐敗防止の為の殺菌と
併せて、目的の植物タンパクの機能性を付与するためで
ある。この目的からは、通常、牛乳の殺菌等に用いられ
る高温短時間方式などが好ましい。本技術においては、
加熱温度は７〇−２００°Ｃ１加熱時間は２秒−１０分
以内、色調・ゲル化性、臭いの面から好ましくは１００
−１５０°Ｃ１５秒−５分である。加熱温度が７０’Ｃ
以下ではタンパクの改質とＴＧａｓｅの失活が不十分で
あり、２００°Ｃ以上では臭いが強くなって不適である
。The vegetable protein-containing aqueous solution is heated after being treated with TGase, and this is done not only to sterilize the protein to prevent it from decaying, but also to impart functionality to the target vegetable protein. For this purpose, a high-temperature, short-time method, which is usually used for sterilizing milk, is preferable. In this technology,
The heating temperature is 70-200°C, the heating time is within 2 seconds to 10 minutes, and preferably 100°C in terms of color, gelation, and odor.
-150°C 15 seconds - 5 minutes. Heating temperature is 70'C
If the temperature is below 200°C, the protein modification and TGase inactivation will be insufficient, and if it is above 200°C, the odor will become strong and unsuitable.
次いで行う乾燥は、その条件は特に限定されるものでは
ないが、所望の機能性を付与されたタンパクが更に変性
を受けるような温度などの条件を避けるべきことはもち
ろんで、通常ドライヤーの入口温度１３０−２００°Ｃ
の温度でノズルタイプやディスクタイプのスプレードラ
イヤーなどを用いて行うことができる。もちろん凍結真
空乾燥も差し支えない。The conditions for the subsequent drying are not particularly limited, but it goes without saying that conditions such as temperatures that would cause further denaturation of the protein imparted with the desired functionality should be avoided, and the inlet temperature of the dryer should generally be 130-200°C
This can be done using a nozzle type or disc type spray dryer at a temperature of . Of course, freeze-vacuum drying is also acceptable.
以上、本発明を分離大豆タンパクに関連させて説明した
が、もちろん本発明はこれに限られるものでないという
ことは当業者であれば容易に理解できよう。つまり、高
純度小麦タンパク、高純度米タンパクなども本性により
機能性を付与したものが得られる。更にまた、従来法で
一旦製造して得た分離大豆タンパク、濃縮大豆タンパク
などを末法の植物タンパクとして採用し、これに末法を
実施すれば、そのような分離大豆タンパク、濃縮大豆タ
ンパクなどに新たに所望の特性を付与することもできる
。Although the present invention has been described above in relation to isolated soybean protein, those skilled in the art will easily understand that the present invention is not limited thereto. In other words, high-purity wheat protein, high-purity rice protein, etc. can also be obtained with added functionality depending on their nature. Furthermore, if isolated soy protein, concentrated soy protein, etc. that have been produced by conventional methods are used as a vegetable protein in the final method, and if the final method is applied to this, new products such as isolated soy protein, concentrated soy protein, etc. It is also possible to impart desired properties to.
以下に本発明を実施例に基づいて説明する。The present invention will be explained below based on examples.
実施例Ｉ
脱脂大豆（米国イリノイ州産大豆を剥皮後室温でｎ−ヘ
キサンで抽出して得たもの）を９重量倍の水に添加した
。該混合物のｐＨは６．４であった。Example I Defatted soybeans (obtained by peeling soybeans from Illinois, USA and extracting them with n-hexane at room temperature) were added to 9 times the weight of water. The pH of the mixture was 6.4.
これに水酸化ナトリウムを加えてｐＨ７，０に調整後４
０℃で３０分間攪拌してタンパクの抽出を行なった。抽
出処理物からスーパーデカンタ−によりオカラを除去し
て抽出液を得た。After adding sodium hydroxide to this and adjusting the pH to 7.0,
Protein was extracted by stirring at 0°C for 30 minutes. Okara was removed from the extracted product using a super decanter to obtain an extract.
この抽出液のｐＨをａｑ、 ＨｇＳＯ４にて４．５に調
整してタンパクを等電沈澱させ、スーパーデカンタ−に
よりホエイを除去してタンパクカード乾物（固形分３１
％）を得た。The pH of this extract was adjusted to 4.5 with aq.
%) was obtained.
カード乾物当り８重量倍の水を加えてデイスパースミル
により解砕してタンパクスラリーとし、Ｎａ０）１を用
いてｐＨ６，０及び７．０の２種の中和タンパクスラリ
ーを調製した。各サンプルのタンパク含量は３．２重量
％前後であった。Water was added in an amount of 8 times the weight of the dry curd, and the mixture was ground in a dispersion mill to obtain a protein slurry, and two types of neutralized protein slurry with a pH of 6.0 and 7.0 were prepared using Na0)1. The protein content of each sample was around 3.2% by weight.
次いで、各サンプルにタンパク重量当り、Ｃａ濃度が０
．１．０．７． １．５．５％の濃度となるようにＣａ
Ｃ１，を添加した。Then, each sample was given a Ca concentration of 0 per protein weight.
．． 1.0.7. Ca to a concentration of 1.5.5%
C1, was added.
各サンプルにタンパク１ｇ当りＢＴＧａｓｅ （ＢＴＧ
−１、比活性１．９ Ｕ／ｍｇ）を０．１．１、ｌＯｌ
及び１００Ｕとなるようにそれぞれ添加し室温（２５°
Ｃ）で３０分間保持して、ＴＧａｓｅを作用させた。Add BTGase (BTG) per gram of protein to each sample.
-1, specific activity 1.9 U/mg) to 0.1.1, lOl
and 100 U, respectively, and kept at room temperature (25°
C) for 30 minutes to allow TGase to act.
このようにしてＴＧａｓｅを作用とさせた各サンプル（
各タンパクスラリー）をエジェクター類似混合管にて高
温蒸気吹込みにより１２０″Ｃで２分間保つ加熱をし、
次いで６００ｍｍＨｇ程度の減圧に保持しであるサイク
ロン内に噴出し、急速に６０″Ｃに冷却した。Each sample treated with TGase in this way (
Each protein slurry) was heated at 120"C for 2 minutes by blowing high-temperature steam in a mixing tube similar to an ejector, and
Then, the pressure was maintained at a reduced pressure of about 600 mmHg, and the mixture was ejected into a cyclone and rapidly cooled to 60''C.
このものを噴霧乾燥（約１６０″Ｃ）することにより大
豆タンパク粉末を得た。This product was spray-dried (approximately 160″C) to obtain soybean protein powder.
因みに、上記大豆タンパク粉末についてゲル化能の評価
を次のようにして、行なった。Incidentally, the gelation ability of the above-mentioned soybean protein powder was evaluated as follows.
（１） ゲル調製法
大豆タンパク粉末１００ｇに水４００ｃｃを加え、播潰
機により１５分間混練し、この混練物を非可食性ケーシ
ングチューブ（折幅４７ａｍ）に充填した６次いで、９
０°Ｃの熱水中で５０分間加熱後、水道水にて常温まで
冷却することにより、評価用ゲルを調製した。(1) Gel preparation method 400 cc of water was added to 100 g of soybean protein powder, kneaded for 15 minutes using a crusher, and this kneaded product was filled into a non-edible casing tube (fold width 47 am).
A gel for evaluation was prepared by heating in 0°C hot water for 50 minutes and then cooling with tap water to room temperature.
（２）ゲル強度の測定
ゲルを厚さ３０ｍ＋＋に輪切にしたものを用い、不動工
業■製しオメータ−にて、プランジャーは５閣φの球を
用いて得られたゲル強度（ｇ）で表示した。(2) Measurement of gel strength Gel strength (g) obtained by cutting the gel into rings with a thickness of 30 m++, using an Ometer manufactured by Fudo Kogyo ■, and using a plunger with a 5 mm diameter ball. It was displayed in
（３）色調測定
ゲルを厚さ１０ａｅに輪切りにしたものを用い、日本重
色工業■製の色差計にてＬ値を測定した。(3) Color tone measurement The gel was cut into rings with a thickness of 10 ae and the L value was measured using a color difference meter manufactured by Nihon Heavy Industries ■.
Ｌ値は高い程色調が明るく良好である。The higher the L value, the brighter and better the color tone.
（４）官能評価
ゲルを厚さ１０ｍに輪切りにしたものを用い、パネル数
１０名（男５名、女５名）により、１゜点法にて風味を
評価しちい ／ｌ）ちｆ）？ｘ刺＞ ｔ 計、搬し し
「ζ。(4) Sensory evaluation The flavor was evaluated using the 1° point method by a panel of 10 (5 men, 5 women) using the gel cut into rounds 10 m thick. ? x > t total, carry ``ζ.
評価基準＝１０・・・非常にすぐれている、８・・・か
なりすぐれている、５・・・普通（対照、ｐＨ７、Ｃａ
及びＢＴＧａｓｅ不使用）、３・・・かなり劣る、Ｏ・
・・非常に劣る。Evaluation criteria = 10...Very good, 8...Very good, 5...Fair (control, pH 7, Ca
and BTGase not used), 3... considerably inferior, O.
...Very poor.
これらの検査結果を表１に示した。The results of these tests are shown in Table 1.
以下企白
（効果）
本発明により、カルシウム化合物及び／又はマグネシウ
ム化合物を添加後にＴＧａｓｅ処理することにより、従
来得られなかった色調、風味に優れ、かつ物性の改善さ
れた植物性タンパクを得ることができる。The following is a proposal (effect) According to the present invention, by adding a calcium compound and/or a magnesium compound and then treating it with TGase, it is possible to obtain a vegetable protein that has excellent color tone, flavor, and improved physical properties that have not been previously obtained. can.
Claims (2)
．１−６．０重量％のカルシウム化合物及び／又はマグ
ネシウム化合物並びにタンパク１ｇ当り、０．１−１０
０Ｕのトランスグルタミナーゼを添加し、次いで加熱、
乾燥することを特徴とする植物性タンパク粉末の製造法
。(1) 0 per protein weight in aqueous solution containing vegetable protein
．． 1-6.0% by weight of calcium and/or magnesium compounds and 0.1-10% per gram of protein
Add 0 U of transglutaminase, then heat,
A method for producing vegetable protein powder, which is characterized by drying.
ンパク粉末が分離大豆タンパク粉末である請求項（１）
記載の製造法。(2) Claim (1) wherein the vegetable protein is soybean protein and the vegetable protein powder is isolated soybean protein powder.
Manufacturing method described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17488690A JP2819797B2 (en) | 1990-07-02 | 1990-07-02 | Method for producing vegetable protein powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17488690A JP2819797B2 (en) | 1990-07-02 | 1990-07-02 | Method for producing vegetable protein powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0463548A true JPH0463548A (en) | 1992-02-28 |
| JP2819797B2 JP2819797B2 (en) | 1998-11-05 |
Family
ID=15986389
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17488690A Expired - Lifetime JP2819797B2 (en) | 1990-07-02 | 1990-07-02 | Method for producing vegetable protein powder |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2819797B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005094608A1 (en) * | 2004-03-30 | 2005-10-13 | Fuji Oil Company, Limited | Process for producing soybean protein and process for producing processed meat food using the soybean protein |
| WO2006080426A1 (en) * | 2005-01-27 | 2006-08-03 | Fuji Oil Company, Limited | Process for producing soybean protein |
| JP2011000073A (en) * | 2009-06-19 | 2011-01-06 | House Foods Corp | Cheeselike food composition and method for producing the same |
| CN116172118A (en) * | 2022-12-21 | 2023-05-30 | 江南大学 | Soybean protein isolate calcium procoagulant gel and preparation method and application thereof |
-
1990
- 1990-07-02 JP JP17488690A patent/JP2819797B2/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005094608A1 (en) * | 2004-03-30 | 2005-10-13 | Fuji Oil Company, Limited | Process for producing soybean protein and process for producing processed meat food using the soybean protein |
| WO2006080426A1 (en) * | 2005-01-27 | 2006-08-03 | Fuji Oil Company, Limited | Process for producing soybean protein |
| JP2011000073A (en) * | 2009-06-19 | 2011-01-06 | House Foods Corp | Cheeselike food composition and method for producing the same |
| CN116172118A (en) * | 2022-12-21 | 2023-05-30 | 江南大学 | Soybean protein isolate calcium procoagulant gel and preparation method and application thereof |
| CN116172118B (en) * | 2022-12-21 | 2024-02-09 | 江南大学 | Soybean protein isolate calcium procoagulant gel and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2819797B2 (en) | 1998-11-05 |
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