JPH0544253B2 - - Google Patents

Description

[Detailed description of the invention]

(Field of Industrial Application) The present invention relates to a method for producing soybean protein that is white in color and has excellent hydration properties, and that takes advantage of the whiteness of the dough when used in fish paste products and increases hardness and elasticity. (Prior Art) Soybean protein is one of the vegetable proteins used in various foods. For example, one of these foods, fish paste products, is characterized by its white color, and is also characterized by its chewy texture due to its elastic hardness. Soybean protein obtained by various manufacturing methods has been used in fish paste products, etc., but soy protein that fully takes advantage of the white color and unique elastic hardness of fish paste products has not yet been obtained. Not yet. On the other hand, the combination of soybean protein and calcium has been used since ancient times in tofu manufacturing methods, for example,
No. 146554, No. 57-99158, etc., as ``Production method of calcium-containing soybean protein''. However, the soybean protein of the present invention, which is white in color and which takes advantage of its hardness such as elasticity and white color when used in fish paste products, is not taught. Although some other soybean proteins using calcium have been disclosed, soybean proteins like the one of the present invention have not been disclosed. (Problems to be solved by the invention) When conventional soybean protein is used in surimi, it impairs the whiteness, which is one of the characteristics of surimi (in particular, it becomes more yellowish), and when used in powder form, The problem is that the supple texture is slightly reduced. (Means for Solving the Problem) While conducting various studies to solve the above-mentioned problem, the inventors of the present invention discovered that calcium hydroxide and calcium chloride are combined in a specific manufacturing process, and heat treatment after addition of calcium hydroxide is used. After that, reduce the temperature of the system to 65-90
Cool to ℃, add calcium chloride evenly,
The present invention was completed with the knowledge that the desired soybean protein can be obtained by drying it in a colloidal state (an emulsion state of homogeneous coagulated fine particles) while stirring to prevent coagulation and separation after adding calcium chloride. Ivy. That is, in the present invention, calcium hydroxide is added to the acid-precipitated soybean protein fraction in an amount of a weight % as calcium per dry solid content of the precipitated soybean protein fraction, and then sodium hydroxide is added to adjust the pH to 5.8 to 7.5. ,100℃
After heat treatment at ~150°C for 5 seconds or more and cooling to 65~90°C, b weight % of calcium chloride was added as calcium based on the dry solid content of the acid-precipitated soy protein fraction, and the mixture was made into a homogeneous colloidal state while stirring. A method for producing soybean protein characterized by spray drying (provided that 0.5≦a+b≦1.6 and 0.2≦a≦0.8 and b>
0). The acid-precipitated soybean protein fraction used in the present invention is obtained by (a) adjusting low denatured defatted soybeans to pH 6.5 to 7.5 in an aqueous system, removing insoluble fractions, obtaining an extracted fraction, and adjusting the pH to 4.0 to 5.0; (b) The precipitated fraction obtained by adjusting the pH of soy milk (preferably skim soy milk) to 4.0 to 5.0, and (c) the precipitated fraction obtained by adjusting the pH of soy milk (preferably skim soy milk) to 4.0 to 5.0. It may be an acid-precipitated soybean protein obtained or a fraction obtained by precipitating (d) a separated soybean protein solution at pH 4.0 to 5.0. Usually, low-denatured defatted soybeans (NSI preferably 65 or higher) are suitable. This is because denatured defatted soybeans are heat denatured due to the inactivation of enzymes such as lipoxygenase (NSI is low (usually less than 65) and have a strong yellow or brown color, making them unsuitable for obtaining white soybean protein.Low denatured defatted soybeans, A known method can be used to obtain an acid-precipitated soy protein fraction from soy milk, concentrated soy protein, or isolated soy protein.The present invention separates calcium hydroxide and calcium chloride in the pre- and post-heat treatment steps. One of the characteristics is the combination of adding calcium hydroxide to the acid-precipitated soy protein fraction. First, a (=0.2 to 0.8) weight percent of calcium hydroxide is added to the acid-precipitated soy protein fraction as calcium per dry solid content of the precipitated soy protein fraction, and then water is added. Add sodium oxide to PH5.8-7.5 (preferably
PH5.8~6.5). Calcium hydroxide not only whitens the color of the obtained soybean protein, but also has the effect of increasing the pH of the acid-precipitated soybean protein fraction. As mentioned above, the appropriate amount of calcium hydroxide to be added is approximately 0.2 to 0.8 (=a) weight percent of calcium based on the dry solid content of the precipitated soybean protein fraction.
If it is less than 0.2% by weight, the effect of whitening the color of the obtained soybean protein is poor, and if it exceeds 0.8% by weight, the soybean protein will be organized into fibers and not become a colloid in the next heating step, which is not preferable. Calcium hydroxide alone usually lowers the pH to PH5.8-7.5
Since the pH is not high enough to raise the pH to 5.8 to 7.5, sodium hydroxide can be used to adjust the pH to 5.8 to 7.5. If the pH is less than 5.8, it is not preferable because it will solidify in the next heating step. As the pH increases, the whiteness improvement effect tends to weaken. If the pH exceeds 7.5, not only will coloring decrease due to alkali, but the flavor will also have an alkaline odor, which is undesirable. Therefore, the pH is 5.8 ~
It can be in the range of 7.5, but preferably the PH
6.0 to 6.5 is appropriate. Next, heat treatment at 100°C to 150°C for 5 seconds or more,
After cooling to 65 to 90°C, calcium chloride is used as calcium and b weight % based on the dry solid content of the acid-precipitated soy protein fraction (however, 0.5≦a+b≦1.6 and a=
0.2~0.8) There is one other feature in addition. Heating is necessary for heat sterilization and the formation of colloidal soy protein. If the soybean protein is heated after adding calcium chloride, it will coagulate and the desired soybean protein cannot be obtained, so it is necessary to heat the soybean protein before adding calcium chloride. Normally, about 10 minutes is sufficient at 100°C, and 5 seconds or more is sufficient for high-temperature instant heating at higher temperatures. It is important to cool down to 65-90°C after heat treatment. This is because it is greatly involved in the subsequent reactivity between calcium chloride and soybean protein. That is, temperatures below 65°C are not suitable because the reaction rate between calcium chloride and soybean protein is slow and soybean protein is difficult to aggregate. Although it can react at 50°C, the reaction rate is extremely slow and is not practical. or,
If the temperature exceeds 90℃, the reaction between calcium chloride and soybean protein is extremely rapid, and unless a special calcium chloride addition method is used, with normal stirring, the contact area between calcium chloride and soybean protein will overcoagulate, resulting in a homogeneous colloidal state. This is because it is difficult. In addition, the amount of calcium chloride to be added is b weight% based on the dry solid content of the acid-precipitated soybean protein fraction (however, 0.5≦a+b≦1.6 and a=0.2-0.8).
is appropriate. The specific amount of calcium chloride can be up to about 3% by weight based on the dry solid content of the acid-precipitated soybean protein fraction.
Even if a+b exceeds 1.6% by weight, the effect of whitening the color of the obtained soybean protein is no longer promoted. Therefore, 0.5≦a+b≦1.6 is practically sufficient.
When a+b is less than 0.5% by weight, the effect of whitening the color of the obtained soybean protein is small. Another feature of the present invention is that when adding calcium for the second time, it is spray-dried to form a homogeneous colloidal state without forming a coagulated state like that of tofu. Once solidified, no matter how much you try to grind it into fine particles, it is difficult to pulverize it, making spray drying difficult, and even if it is fine enough to be spray-dried, it will have a rough texture. rest,
For example, when used in fish paste products, the texture remains undesirably like chewing sand. Therefore, the key is to form the colloid into a colloid and spray-dry it without forming coarse solidified crystals. In order to make it into a colloidal state, it is important to make it into a homogeneous colloidal state, for example by adding calcium chloride while stirring. If stirring is stopped, coarse coagulum will be formed, which is not preferable. It is important to continuously apply stirring force to an extent that does not form coarse coagulates, and to form a homogeneous colloid (an emulsified state of finely ground coagulated proteins). It is important that the pulverized coagulated protein particles be homogeneous, and the smaller the particle size, the better, and usually a maximum of about 1 mmφ is acceptable.
If necessary, it is preferable to further pass it through a homogenizer such as a homogenizer to make it into a finely ground colloidal state. It is important to spray dry the soybean protein in a colloidal, emulsified state. Once coarsely coagulated, such as crushed tofu, even when spray-dried, it becomes coarse particles of soybean protein, which has poor water retention, resulting in rough hydrated pastes and sand-like roughness when used in fish paste products. It is undesirable to feel something like this. It is assumed that the microstructure is different. (Example) Embodiments of the present invention will be described below with reference to Examples. Example 1 Low denatured defatted soybeans (NSI=92) were extracted with 13 times more water and centrifuged to remove okara to obtain soy milk. Hydrochloric acid was added to this soymilk to adjust the pH to 4.5, and the mixture was centrifuged to remove whey to obtain an acid precipitated fraction (curd). To this curd, add calcium hydroxide in the amount shown in the table below, stir for 30 minutes, adjust the pH to 6.5 using sodium hydroxide, heat at 130°C for 10 seconds, and 80°C.
Calcium chloride was added while stirring for another 10 minutes, and the colloidal liquid (milky white) was slowly mixed with a homomixer and finely solidified while stirring for 10 minutes, and the colloidal liquid (milky white) was spray-dried to obtain soybean protein.

[Table] However, Ca(OH) is the ratio of calcium hydroxide added as calcium to the dry solid content of soybean protein (%); CaCl is the ratio of calcium chloride added as calcium to the dry solid content of soybean protein (%) :Also, the color tone (each value of L, a, b) is determined by adding 4 parts of 2.5% salt solution to 1 part of the powder raw material, kneading it for 5 minutes with a household speed cutter, and then packing it into a casing with a fold width of 35 mm. , heated at 80°C for 30 min. It was cooled to 25° C., and the color tone (L, a, b values and Hunter whiteness) was measured using a color difference meter (manufactured by Nippon Denshoku Co., Ltd.). In addition, when 15 panelists were asked to rank the visual whiteness of the color, all of them ranked it No. 3, No. 2, No. 4, and No.
5, No. 1, and No. 6 answered that the color was white. especially,
Calcium-added products have a whiter color compared to No. 6, which does not have calcium added, and in particular, compared to No. 5 and No. 1, which only have calcium hydroxide or calcium chloride added, the color of the ones that use a combination of both is whiter. I got something white. Further, No. 5 had a tendency to become loose and fibrous after heat treatment. Also, calcium hydroxide and calcium chloride are No.3
The materials used before heating also tended to become crumbly and fibrous. Example 2 3 parts of soybean protein prepared in the same manner as No. 3 of Example 1, 12 parts of water, 100 parts of sea surimi, 3 parts of common salt, 5 parts of potato starch, and 40 parts of stretching water were added using a silent cutter. The paste obtained by high-speed kneading and homogenization was packed into a casing and steamed at 90° C. for 40 minutes to prepare kamaboko, and the color tone was examined in the same manner as in Example 1. or,
Jelly strength (g x
cm) was measured. The results are shown in Table-2. For comparison, kamaboko was prepared in the same manner using soybean protein prepared in the same manner as No. 6 of Example 1, and measured in the same manner. Furthermore, as a control, kamaboko (no additives) was prepared without using soybean protein and measured in the same manner. The whiteness, chewy, and elastic hardness of kamaboko were evaluated by 15 panelists, and the average score was given in the same table, with the unsweetened kamaboko having a score of 10.

[Table] The product using the conventional soybean protein (No. 6) is inferior in whiteness, while the product using the soybean protein of the present invention (No. 3) has a significantly improved whiteness and a texture that is more like surimi. Shows superior effects. Example 3 400 parts of soybean protein obtained in the same manner as No. 3 and No. 6 of Example 1 was made into a paste using 1,600 parts of water and a silent cutter, and spread on a baking tray until the mako was gone. The time required for silent cutter processing was compared. The former was within 1 minute and the latter was 5 minutes. It can be seen that when used as a hydrated paste for fish paste products and various paste products, it is convenient for work because it is quickly hydrated and turned into a paste. Example 4 Soybean protein was produced in the same manner as in Example 1 except that the amounts of calcium hydroxide and calcium chloride used were a 1:1 weight ratio of calcium, and the total amount of calcium was changed. Table 3 shows the measured value of color whiteness and the ranking of visual whiteness.
Shown below.

[Table] As the amount of calcium added increases, the color of the soybean protein obtained becomes whiter, and the total amount of calcium increases.
The color was the whitest at around 1.2 to 1.5% by weight, and increasing the amount of calcium any further did not have the effect of making it whiter. Moreover, when the amount of calcium exceeds 1.8% by weight, the resulting soybean protein tends to have a grainy texture, which is not preferable. (Effects) As explained above, the present invention has made possible a soybean protein that is white in color, has excellent hardness, elasticity, etc. when used in fish paste products, and has a fast hydration rate. It contributes to the development of industry.

Claims (1)

[Scope of Claims] 1. Calcium hydroxide is added to the acid-precipitated soybean protein fraction in an amount of a weight % as calcium per dry solid content of the precipitated soybean protein fraction, and then sodium hydroxide is added to adjust the pH to 5.8 to 7.5. After adjusting and heat-treating at 100°C to 150°C for 5 seconds or more, and cooling to 65 to 90°C, add b weight % of calcium chloride based on the dry solid content of the acid-precipitated soy protein fraction as calcium, and homogenize with stirring. A method for producing soybean protein, which is characterized by spray drying the soybean protein in a colloidal state. However, 0.5≦a+b≦1.6 and 0.2≦a≦0.8 and b>0. 2 Acid-precipitated soybean protein fraction with low denatured defatted soybeans is adjusted to pH 6.5 to 7.5 in an aqueous system, the insoluble fraction is removed,
The production method according to claim 1, which is a precipitate fraction obtained by obtaining an extraction fraction and adjusting the pH to 4.0 to 5.0. 3. The production method according to claim 2, wherein the low-denatured defatted soybean has an NSI of 65 or more.