JPH0463569A - Pretreatment of raw material for brewing containing vegetable protein - Google Patents

Abstract

PURPOSE:To make the title raw material in a short time into an optimum state liable to receive enzymatic action with enzyme preparation, KOJI mold, etc., by feeding a raw material for brewing containing vegetable protein to a kneading extruder and blending and extruding by a specific method. CONSTITUTION:First, a raw material for brewing containing vegetable protein is fed to a kneading extruder and then blended with water. Then the blend is heated to 60-120 deg.C to gelatinize starch. Successively, the raw material is kneaded while pressurizing and heating, bond of protein is partially cleft and then extruded from a die. The heating temperature of cleavage of protein is preferably 100-160 deg.C.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for pre-treating raw materials when producing brewed foods such as miso and soy sauce, and in particular, the present invention relates to a method for pre-treating raw materials for producing brewed foods such as miso and soy sauce. It relates to a pretreatment method to obtain the optimum form for brewing. More specifically, the present invention relates to a method that can perform the preprocessing in a short period of time.

[Prior Art] Brewed products such as miso and soy sauce are seasoning foods indispensable to the diet, and various products have been manufactured since ancient times. These brewed products are made from raw materials such as soybeans, wheat, and rice.
It is ripened by the action of Koji mold, and during this ripening period, proteins are broken down into amino acids and starch into glucose.

FIG. 2 is a flow diagram showing a general procedure for manufacturing soy sauce. The main raw material for soy sauce production is soybeans, which are heat-treated in a rotary pressure steamer, then koji seeds are added to them along with other raw materials, passed through a koji chamber, and then heated to almost 100% in a ripening chamber.
Aged for two months.

FIG. 3 is a claw diagram showing a general procedure for producing miso. The raw materials, such as soybeans, rice, and wheat, are heat-treated in a pressure steamer, then koji seeds are added, and they pass through a koji chamber.
Aged in a maturing room. The aging period at Konoto-kan depends on the type of miso, but for example, ``hae miso'' made from soybeans and salt
In this case, it takes approximately 3 years.

As mentioned above, the maturation period in the production of fi1m products is generally long, and at least one period after the addition of seed koji.
In some cases, it usually takes 2 to 3 years.

Therefore, from the perspective of shortening the ripening period as much as possible,
Techniques using enzyme preparations in addition to Koji molds have also been proposed. In other words, enzyme preparations are used to decompose proteins and starches, and most of the conventional ripening period (about 70 to 80%) is completed in a few hours to a day, and the remaining ripening period is fully ripened using Koji bacteria. This aims to shorten the aging period as a whole.

[Problem to be solved by the invention] However, even if an enzyme preparation is used to shorten the ripening period, in order for the enzyme preparation to act effectively on the brewing raw material, it is necessary for the brewing raw material to contain the enzyme preparation. It is necessary to be in a state where it is easy to receive the action.

From this perspective, the present inventors investigated the condition of brewing raw materials through pre-treatment up to the ripening process, and found that in the conventional pre-treatments by crushing and pressure steaming, brewing raw materials were treated with Koji bacteria or enzyme preparations. It was found that the cells had not reached a state where they were easily susceptible to enzyme action. For example, starch needs to be uniformly gelatinized through pretreatment to make it susceptible to amylase action, but with conventional pretreatments, only the surface of the starch is gelatinized, and water cannot penetrate to the center. There remained a portion that had not been αized. On the other hand, in the normal white matter, the -H-〇- bonds and -
It is necessary to cleave the 5-S-bond through pretreatment to loosen it to a state where it is susceptible to enzyme action (usually referred to as adult), but conventional pretreatments such as crushing and pressure steaming have not been able to remove the enzyme. Even when activated, the decomposition rate is low at around 50%.
It seems that the loosening effect of the pretreatment was insufficient.

For these reasons, it is conceivable to process the raw materials by making the steaming conditions (temperature and time) harsher, but this has the disadvantage of causing browning of starch and proteins, making them less susceptible to enzyme action.

The present invention was made under these circumstances, and
The purpose is to provide a pretreatment method for making vegetable protein-containing substances such as soybeans, which are raw materials for miso and soy sauce, into an optimal form (which is susceptible to enzyme action by Koji molds and enzyme preparations). There is a particular thing.

[Means for Solving the Problems] The present invention, which has achieved the above object, is based on the present invention, in which a brewing raw material containing vegetable protein is put into a kneading extruder, and the following words (I) to (I)
This is a method for pre-treating brewing raw materials containing vegetable protein, which is characterized in that it includes the step II) and is kneaded and extruded.

(1) Step of adding water to brewing raw materials, (II) 60~
(III) a step of kneading under pressure and heat to partially cleave protein bonds;

[Function] The present invention is constructed as described above, but in short, optimal conditions (temperature, pressure, moisture, etc.) are set depending on the gelatinization of starch and the primary denaturation of proteins, and moderate shear is applied by an extruder. The present invention was completed based on the discovery that by kneading the product while applying force, it can be made into an optimal form as a pre-treated product for brewed products, and the aging process can be made more efficient.

The effects of the present invention will be explained below along with each step.

First, it is necessary to add water to the brewing raw materials to facilitate kneading using an extruder. The amount of water added to the mixture needs to be as small as possible, for example, about 2 parts of water per 10 parts of the raw material, since the kneading effect by the extruder will be reduced if the amount is too large. The timing of adding water at this time is not particularly limited, but the raw material to which water has been added may be fed into the extruder from a feeder (see Figure 1 below), or the raw material may be fed into the extruder. It may be added at an appropriate time after this step and before the next step. On the other hand, depending on the desired brewed product, it is necessary to add a large amount of water to the pretreated product.

For example, when preparing a pretreated raw material for soy sauce production, it is necessary to add approximately 5 fU of water (for example, 90 parts water to 10 parts raw material), but in this case, in the second half when the raw materials are almost kneaded, Water may be added and the water and raw materials may be kneaded appropriately to form a pretreated product. When pretreating raw materials for producing miso, it is sufficient to add only a small amount of water at the beginning, and in this case, there is no need to add water in the latter half of kneading.

After the raw materials put into the extruder undergo moderate kneading action,
The process begins to alphanize the starch. In this process, the raw material is pulverized to an appropriate size by the extruder screw, and heated to about 60 to 120 degrees Celsius to form starch.
oxidation is almost complete, and it is now in a state where it is easily susceptible to the action of amylase. Note that if the temperature at this time is less than 60°C, gelatinization will be insufficient, and if it exceeds 120°C, browning of the starch will occur.

Next, the mixture is kneaded under pressure and heat to partially cleave protein bonds. Through this step, the bonds that form the three-dimensional structure of the protein, such as -5-S- bonds and -H-0- bonds, are cleaved, and this cleavage loosens the three-dimensional string ball state and further cleaves peptide bonds. Some parts are cut off. Proteins in this state are chemically oligopeptides and do not have a three-dimensional complex structure, so they are easily susceptible to the action of proteases, and the peptide bonds can be broken down by enzymes within about 2 hours, for example. It reaches the point where more than 80% is decomposed. In this process, it is necessary to pressurize at least atmospheric pressure or higher, which can be achieved, for example, by providing a reverse feed section (achieved by a reverse screw) in the cylinder of the extruder.
(See Examples below). The heating at this time can be done by heating the cylinder of the extruder from the outside, but the temperature at this time needs to be below the temperature at which secondary denaturation of the protein does not occur, preferably 100 to 160°C. That's about it. Note that the starch has been sufficiently pregelatinized in the previous steps, and browning of the starch does not occur even at the above-mentioned temperature.

The kneading extruder used in the present invention may have one or two shafts, or if necessary, three shafts.
In consideration of pulverization, kneading efficiency, etc., it is preferable to use two screws. Further, the type of this kneading extruder does not matter whether it is a continuous type or a batch type.

Hereinafter, the present invention will be explained in more detail with reference to examples, but the following examples are not intended to limit the present invention.
Any design changes for the purposes described below are included within the technical scope of the present invention.

[Example] Fig. 1 is a schematic explanatory diagram showing an example of an extruder configured to carry out the present invention, in which 1 is a motor, 2 is a speed reducer, 3 is a drive gear box, and 4 is a feeder. , 5 is the input port, 6 is the shaft, and 7 is the cylinder.

8 represents a screw, and 9 represents a die. Although not shown in FIG. 1, the extruder shown in the figure is a twin-screw extruder in which two shafts 6 are arranged parallel to each other, and each shaft 6.6 is equipped with various screws 8. It is fitted. Further, the cylinder 7 is composed of four barrels 10a to 10d, and the combination of the screws 8 forms four regions HC, C+ to C3 having different effects within each barrel. The HC area is an area for performing functions such as (1) charging raw materials, (2) adding water, and (2) roughly crushing raw materials. The C and C regions are regions for gelatinization of starch, and the C2 and C3 regions are for primary denaturation of proteins (supplementation of water as needed).

The present inventors used the twin-screw press shown in FIG. 1 to perform pretreatment using defatted soybean flour as a raw material for soy sauce production. The conditions at this time are as shown in Table 1 below,
Also, cylinder diameter: 50mmφ, expansion die holder diameter:
7.5 a++oφ (two screws are used), and the combination configuration of the screw 8 in the extruder uses various types of screws shown in FIG. 4(a) and adopts the combination shown in FIG. 4(b). , rotation in the same direction. In Table 1, in experiment No. 6, raw soybeans were soaked in water for 30 minutes.
The raw material was manually charged into the input port of the extruder.

If the screw combination shown in Fig. 4(b) is used, C2
Trapezoidal reverse screw in zone (R12,5-
Pressure is applied on the upstream side of 50), and the protein is kneaded under heat and pressure. In addition, a groove 20 is formed in the trapezoidal reverse screw as shown in Fig. 4(a), and the raw material gradually moves toward the exit side (die side) along this groove.
will be sent to.

The raw materials treated under the conditions shown in Table 1 were degraded with protease, and changes over time in the state of protein degradation were investigated. The state of protein decomposition can be determined by measuring the released tyrosine.
The following simple analysis method was used, which is an improved version of the n5on method.

25 tags of enzyme (0.5%) were added to 5 liters of the sample (8) and the enzyme reaction was allowed to proceed at 50°C.

(b) Trichloroacetic acid was added (final concentration 5%) to stop the reaction and to denature and precipitate unreacted proteins.

(c) Denatured proteins were removed by centrifugation to obtain a supernatant.

(d) The absorbance at 280 nm (due to free tyrosine, tryptophan, and phenylalanine) was measured for the supernatant, and the total amount of free amino acids was estimated from this value.

The method for determining the total free amino acids is as follows. That is,
Since the abundance ratio of the three amino acids tyrosine, tryptophan, and phenylalanine in soybean protein is 11.9%, the amount of free amino acids was determined based on a calibration curve (correlation coefficient 0.9998) prepared using commercially available tyrosine. The amount of free amino acids is applied to the formula below to obtain the total free amino acids.

The measurement results for total free amino acid content (mg/ml) are shown in Table 2 and Figure 5, and it is clearly seen that the decomposition reaction reached equilibrium in approximately 2 hours.

NT: Analyst Richiji investigated how the decomposition state changes when heat treatment is applied to the pretreated material. That is, each sample was heat treated at 100°C (5, 10, 20, 30
(min.), treated with protease, and measured the amount of free amino acids in the same manner as above. The result is the third
Shown in the table. It should be noted that the raw materials obtained in Experiment Nos. 1.6 and 7 had a lower amount of free amino acids after 4 hours shown in Table 2 than the other samples, so no experiments were conducted.

As is clear from Table 3, there was almost no increase in the protein decomposition rate after heat treatment of the pretreated product compared to when no treatment was performed. This indicates that heat treatment to the extent shown in Table 1 is sufficient as a pretreated product.

Next, for experiment No. 092, which had the highest amount of free amino acids under the conditions shown in Table 1, the protein degradation rate was measured by nitrogen analysis. In this measurement, the reaction was carried out in the same manner as in the above-mentioned simple analysis method, the centrifuged residue and the supernatant were subjected to nitrogen analysis, and the amount of free amino acids and the amount of remaining protein were calculated using the following formula.

Nitrogen content x 6.25 = protein amount (amino acid amount) Nitrogen analysis was performed using a SUMIGRAPH NC-800 type NC analyzer (manufactured by Sumitomo Chemical Co., Ltd.). Since trichloroacetic acid was detected in nitrogen analysis, reaction termination and protein denaturation and precipitation were performed by heating (100° C., 25 minutes).

The results are shown in Table 4, and the protein degradation rate was as high as about 80% at a reaction time of 2 hours. For comparison, when we measured the protein decomposition rate by protease for the raw material that had been pretreated using the rotary heating steamer shown in Figure 2, we found that only about 11% of the protein decomposition rate was obtained after a reaction time of 2 hours. There wasn't.

Table 4 Protein degradation rate determined by nitrogen analysis *Dry weight and total amino nitrogen are shown as values per 10 g of reaction solution.

[Effects of the Invention] The present invention is configured as described above, and it is possible to make vegetable proteins, which are raw materials for miso, soy sauce, etc., into an optimal form that is susceptible to enzyme action by Koji molds and enzyme preparations. Furthermore, since this can be accomplished in a short period of time, it is expected that the total production period for brewed products will be significantly shortened.

[Brief explanation of the drawing]

Figure 1 is a schematic explanatory diagram showing an example of an extruder configured to carry out the present invention, Figure 2 is a flow diagram showing the procedure for manufacturing soy sauce, and Figure 3 is a general procedure for manufacturing miso. Flow diagram, Figure 4 (a) is an explanatory diagram showing each type of screw 8, Figure 4 (b) is a diagram showing examples of combinations of screws 8, Figure 5 is reaction time and release of pretreated product by protease. It is a graph showing the relationship between amino acid amounts. 1...Motor 4...Feeder 5...Inlet 6...Shaft 7...Cylinder 8
...Screw 9...Die (a)

Claims (1)

[Claims] A brewing raw material containing vegetable protein is put into a kneading extruder,
1. A method for pre-treating brewing raw materials containing vegetable proteins, which comprises the following steps (I) to (III) and kneading and extrusion. (I) Adding water to brewing raw materials; (II) heating to 60-120°C to gelatinize starch; (III) kneading under pressure and heat to partially break down protein bonds. The process of cutting.