JPH0479842A - Production of vegetable protein powder - Google Patents

Abstract

PURPOSE:To obtain the subject powder, improved in gelling properties, swallowability and flavor, having a white color tone and capable of providing a springy gel by adding an emulsifying agent and a transglutaminase in a specific proportion to a vegetable protein-containing aqueous solution, then heating and drying the resultant mixture solution. CONSTITUTION:The objective powder is obtained by adding an emulsifying agent in an amount of 0.1-5wt.% based on the weight of proteins, a transglutaminase in an amount of preferably 0.1-100U based on 1g proteins and an alkaline earth metallic salt in an amount of preferably 0.1-6wt.% based on 1g proteins and/or a reducing agent in an amount of 0.01-0.5wt.% based on 1g proteins to a vegetable protein-containing aqueous solution, then heating and drying the resultant mixture solution.

Description

[Detailed Description of the Invention] [Industrial Application Field] Reihatsu uses transglutaminase (hereinafter abbreviated as TGase) to produce vegetable protein powder with improved gelling properties, 1-substance properties, and flavor. This relates to the manufacturing method.

[Conventional technology and its issues]

In recent years, there has been a worldwide shortage of animal protein.
To compensate for this deficiency, vegetable proteins obtained from soybeans, wheat, peanuts, cottonseed, etc. have been used. In particular, the technology to apply soybean protein with excellent nutritional value to various processed meat and fish products was developed in
There are some remarkable examples such as 9-29218. The biggest drawback of these cited plant proteins is 1.
As a method for improving lower body temperature, powdered vegetable protein is used to add a modifier according to the purpose (Category 11, fats and oils, etc.) to obtain a pulverized protein hydrate or gel. By using it as a raw material, it is possible to obtain a food product that has excellent gelation properties during cooking, which both meat and fish meat have, and which has excellent properties.

However, separately preparing the above-mentioned pulverized vegetable protein hydrate or gel in the food manufacturing process increases the number of steps, which is complicated and undesirable for food manufacturers.

Therefore, the object of the present invention is to provide a vegetable protein that can be directly added to the food processing process without preparing a hydrate or gel, and that has excellent gelling properties and exposure properties, as well as an excellent flavor without soybean odor. It is to provide powder.

[Means for Solving the Problems] As a result of intensive research to solve the above problems, the present inventors have found that 0.0% per protein weight is added to an aqueous solution containing vegetable protein.
1-5% by weight emulsifier and 0.1-1 per gram of protein
It was discovered that a vegetable protein powder obtained by heating and drying after adding 00 U of TGase met the above objectives, and the present invention was completed.

The protein powder obtained in the present invention can be directly added as a powder to sausages, hams, hamburgers, and fish cakes during the food processing process without preparing protein hydrates or gels, or It gives the above foods good elasticity and softness.

Examples of the vegetable protein used in the present invention include soybean protein, wheat protein, corn protein, and rice protein, but soybean protein is preferably used. As an aqueous solution containing such a vegetable protein, if the vegetable protein is, for example, soybean protein, a protein-containing aqueous solution generated during the process of producing concentrated protein, isolated protein, etc. can be used as is, or a similar method can be used. It is best to use the prepared version. The same applies to other vegetable proteins. Taking a specific example of a method for producing isolated soybean protein, (1) Extract defatted soybeans with 7-15 parts by weight of water at a temperature of 40-70° (:, pH 6-8. Adjustment of pH is required. If so, use a food grade acid such as 12SO4, HCf, HffPO4, or a food grade alkali such as NaOH. Okara is separated from the extracted product using a decanter-1 centrifuge or the like to obtain an extract.

(2) Add this extract to H2SO, HCjl! , H
The pH is adjusted to around 4.5 using an acid such as 3PO4, and subjected to isoelectric precipitation treatment. Then, the whey is separated using a decanter-1 centrifuge or the like to obtain protein curd.

(3) Add 5-10 parts by weight of water and crush this curd using a disposer, mixer, stirrer, etc. to prepare a protein slurry.Then, if desired, the resulting slurry may be treated with a food grade alkali such as NaOH. Neutralize to obtain a neutralized slurry.

(4) Heat the neutralized slurry at 70-200°C using an ejector type heating machine or the like.

(5) Then spray drying, drying, freeze drying, vacuum drying,
The desired isolated soybean protein is obtained.

In the case of soybean protein, the vegetable protein-containing aqueous solution used in the present invention includes the extract from step (1), (
The protein slurry of 3) and the heated liquid of (4) may be used.Of course, it is also possible to suspend the isolated soybean protein powder, etc. prepared in the above procedure in an aqueous solution.

Next, an emulsifier and TGas are added to this plant protein-containing aqueous solution.
Add e.

The amount of emulsifier added in the present invention is 0 per protein weight.
．． 1-5% by weight, preferably 0.5-3.0% by weight. If the amount added is less than 0.1% by weight, no improvement in flavor will be observed and preferred elasticity will not be imparted. Moreover, if the amount added is too much more than 5% by weight, the exposure property will deteriorate.

The type and kind of emulsifier used in the present invention are not particularly limited. That is, any of sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, and sorbitan fatty acid ester may be used.

Hydrophilic 1ipo
philic Balance) is also not particularly limited. Note that HLB is defined as follows.

Surfactants consist of a hydrophilic group and a lipophilic group, and are called amphiphilic substances. HLB is a quantification of the relative roles of hydrophilicity and lipophilicity, and especially for nonionic surfactants, based on emulsification experiments. HLB values are determined empirically.

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).

Furthermore, natural products such as aqueous extracts of vegetables, fruits, etc.
Examples include those contained in extracts and washing solutions of marine products such as fish. MTGase can be prepared, for example, by the method described in JP-A-58-14964. BTGase is a new enzyme, and its enzymatic properties,
The manufacturing method is disclosed in JP-A-1-27471.

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.

The pH of the solution when TGase is applied is 5.
, 5-8.0, preferably 5.7-7.2.

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.

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.

The order of addition of the emulsifier and TGase is not particularly limited.

That is, the TGase treatment may be performed after adding the emulsifier, or the emulsifier may be added after the TGase treatment. Preferably, TGase treatment is performed after adding the emulsifier.

In addition, from the perspective of improving the color tone of the final product, alkaline earth metal salts such as calcium salts and magnesium salts and/or
Alternatively, a reducing agent may be added to the aqueous solution containing vegetable protein. Any reducing agent that is approved for addition to foods, such as ascorbic acid, can be used, and if the residual concentration is determined, it may be used in accordance with that. Salts are CaCl2. CaCO3
, MgCfzMgCO, etc. are used. The amount of alkaline earth metal salt added is 0.1-6.0% per protein weight.
0% by weight, preferably 0.3-3.0% by weight. There is no additive amount. The amount of alkaline earth metal added is usually 0.01
0.5% by weight, preferably 0.05-0. '1% by weight
It is. If it is less than 0.01% by weight, there is no effect of improving the color tone, and if it is added more than 0.5% by weight, no significant improvement in the effect is observed. The timing of adding the emulsifier, TGase, alkaline earth metal salt, and reducing agent to the plant protein-containing aqueous solution is not particularly limited.

For example, in the production of the above-mentioned isolated soybean protein, it may be added at any of the above-mentioned steps (1) to (4).

The emulsifier, TGase, alkaline earth metal salt, and reducing agent may be added in the same step, or may be added in separate steps. It may be determined from the viewpoint of the type of vegetable protein raw material used as a raw material, simplification of the manufacturing process, etc.

The vegetable protein-containing aqueous solution is treated with an emulsifier, TGase, alkaline earth metal salt, and reducing agent if necessary, and then heated. This is to add functionality. 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 2 seconds-1
Within 0 minutes, preferably 1 in terms of color tone, gelling properties, and odor.
00150°C 15 seconds - 5 minutes. Heating temperature is 70°
Below C, protein modification and TGase deactivation are insufficient, and above 200°C, the odor becomes strong and unsuitable.

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.

Although the present invention has been described above mainly 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 using this method. Furthermore, if isolated soy protein, concentrated soy protein, etc. that have been produced by conventional methods are used as the plant protein of this method, and this method is applied thereto, such isolated soy protein, concentrated soy protein, etc. It is also possible to add new desired properties to the material.

The present invention will be explained below based on examples.

Example 1 Defatted soybeans (obtained by peeling soybeans from Illinois, USA and extracting them with n-hexane at room temperature) were added to 10 times the weight of water. The pH of the mixture was 6.6.

After adding sodium hydroxide to this and adjusting the pH to 7.0,
Protein extraction was performed by stirring at 0°C for 30 minutes.

Okara was removed from the extracted product using a super decanter to obtain an extract.

The pH of this extract was adjusted to 4.5 with aq, HzSO4 to isoelectrically precipitate the proteins, and the whey was removed using a super decanter to reduce the protein curd dry matter (solid content: 33
%) was obtained.

8 times the weight of water per dry curd was added and crushed in a dispersion mill to obtain a protein slurry, and the pH was adjusted to 7.0 using NaOH to prepare a neutralized protein slurry.

Protein content was 3.2% by weight. 1% sucrose fatty acid ester (Mitsubishi Kasei Corporation product name "Ryoto Ester P-1670J") was added to this slurry protein.
B per gram of protein after homogenizing the slurry.
TGase (specific activity 1.04 U/mg) was added to 0.1.
They were added in amounts of 1.10 and 100 U, respectively, and kept at room temperature (25°C) for 30 minutes.

Each sample treated with BTGase in this way was blown into a mixing tube similar to an ejector for 12 minutes by blowing high-temperature steam into it.
It was heated for 2 minutes at 0°C, then ejected into a cyclone held at a vacuum of 500,600 wdg and rapidly cooled to 60°C. Four types of soybean protein powders were obtained by spray-drying this product. For comparison, emulsifier, TG
A system in which neither ase nor acetate was added (control group) was treated in the same manner as described above to obtain a dried product.

Incidentally, the gelation ability of the above-mentioned soybean protein powder was evaluated as follows.

(1) Gel preparation method Add 400 cc of water to 100 g of soybean protein powder, knead with a crusher for 15 minutes, and fill this mixed material into a non-edible casing tube (fold width 47 a + m).
A gel for evaluation was prepared by heating in 90°C hot water for 50 minutes and then cooling to room temperature with tap water.

(2) Sensory evaluation Using the gel cut into rounds with a thickness of 10 mm, the physical properties of the gel were evaluated using a 10-point method by a panel of 10 (5 men, 5 women).

Evaluation criteria: 10...Excellent.

8...quite excellent.

5...Normal (control, pH 7, emulsifier and BTGase
Not used).

3...considerably inferior.

0...Very poor.

The results are shown in Table 1. From this result, the emulsifier and TGas
By using e in combination, a product with increased gel elasticity, white color, weak soybean odor, and excellent flavor was obtained.

Example 2 Defatted soybeans (obtained by extracting soybeans from Illinois, USA with n-hexane in a chamber after peeling) were added to 9 times the weight of water. The pH of the mixture was 6.4.

-Okara was removed using a decanter to obtain an extract. The pH of this extract was adjusted to pH 4.5 with dilute sulfuric acid, proteins were precipitated isoelectrically, and whey was removed using a super decanter to obtain a dry protein curd (solid content: 31%).

Add 6 times the weight of water per dry curd and crush it in a dispersion mill to make a protein slurry, and then add NaOH
A neutralized protein slurry was prepared at pH 6.5 using The protein content of each sample was 3.1% by weight. To this slurry protein, various emulsions shown in Table 2 were added at various concentrations, and BTG was added to the protein slurry.
0.5 U/g was added and each sample was kept at 40''C for 30 minutes.

After applying TGase in this way, high-temperature steam is blown into the ejector-like mixing tube to 120°C1.
It was heated for 1 minute and then jetted into a cyclone maintained at a vacuum of 500-600 mmHg and rapidly cooled to 60°C. Seven types of soybean protein powders were obtained by spray-drying this product. As a control, a sample containing only 0.5 U of BTG and no emulsifier was prepared in the same manner. These seven types of soybean protein powder were evaluated using the same evaluation system as in Example 1.

The results are shown in Table 2. From this result, the emulsifier and TG
The combination of acetate and acetate greatly increased the hardness of the gel, and produced a product with rich elasticity and good unilateral properties.

As a precaution, the amount of emulsifier added is % weight per protein weight, and the amount of BTGase added is 1% of protein weight.
It is the number of U per g.

Example 3 A protein curd was prepared in the same manner as in Example 1. Water was added in an amount of 8 times the weight of the dry curd, and the mixture was crushed in a dispersion mill to obtain a protein slurry, and the pH was adjusted to 6.5 using NaOH to prepare a neutralized protein slurry.

Protein content was 3.1% by weight. To this slurry protein, add 1% sucrose fatty acid ester (Mitsubishi Kasei Corporation product name "Ryoto Ester P-1670J")
) and 0.5% calcium chloride, the same BTGase as in Example 1 was added in an amount of IU per gram of protein, and the mixture was reacted at 40°C for 15 minutes. Then, in the same manner as in Example 1, the mixture was heated using an ejector-visual mixing tube and spray-dried to obtain soybean protein powder. As a comparison, protein powder was obtained by carrying out exactly the same operation except that sucrose fatty acid ester and calcium chloride were not added.

These heated gels were sensually harder and more elastic than the control gels, and were clearly whiter and had a better color tone.

Example 4 A neutralized protein slurry having a pH of 6.5 was prepared in the same manner as in Example 2. 0 for the protein in this slurry.
5% sucrose fatty acid ester (Mitsubishi Kasei Corporation product name "Ryoto Ester P-1070") and 0.1%
of sodium bisulfite was added, and the same BTGase as in Example 1 was added at 50°C.
The reaction was allowed to proceed for 15 minutes. Then, the mixture was heated and spray-dried in the same manner as in Example 1 to obtain soybean protein powder. As a control, protein powder was obtained in exactly the same manner except that sucrose fatty acid ester and sodium bisulfite were not added.

These heated gels showed no difference in hardness compared to the control gels, but they were pliable and elastic, and had excellent crispness and texture. Furthermore, the color tone was also better compared to the control group.

[Effect] 0, 1 per protein weight in an aqueous solution containing vegetable protein
-5% by weight of emulsifier and 0,1-10 per g of protein
By applying 0 U of TGase, it is possible to obtain a protein gel that is unprecedented in taste, has a white color, and is elastic.

Furthermore, the technology of the present invention is an excellent technology for food manufacturers, which has the advantage that it does not require complicated steps.

Claims (2)

[Claims] (1) 0 per protein weight in aqueous solution containing vegetable protein
．． 1-5% by weight of emulsifier and 0.1-/g of protein
A method for producing vegetable protein powder, which comprises adding 100 U of transglutaminase and then heating and drying. (2) A method characterized by further adding 0.1-6% by weight of an alkaline earth metal salt and/or 0.01-0.5% by weight of a reducing agent based on the weight of the protein to the aqueous solution containing vegetable protein. A method for producing a vegetable protein powder according to claim (1).