JPH06287554A - Production of oxidation-resistant substance from soybean meal or lees of bean curd - Google Patents

Abstract

PURPOSE:To obtain a water-sol. thermally stable oxidation-resistant substance in large amt. from a soybean meal or the lees of bean curd. CONSTITUTION:A water-sol. thermally stable oxidation-resistant substance is obtd. by solubilizing a soybean meal or the lees of bean curd enzymatically or physically and separating the resulting product.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for efficiently and inexpensively producing a large amount of a water-soluble and heat-stable antioxidant from soybean meal or okara by enzymatic and physical methods. Is.

[0002]

2. Description of the Related Art Conventionally, ascorbic acid and tocopherol are known as naturally occurring antioxidants and BHA and BHT are known as synthetic antioxidants. On the other hand, soybean meal and okara are produced in the process of producing processed foods such as soymilk and tofu, but they are not used effectively except for being partially treated as feed.
Soybean that is a raw material of soybean meal or okara is known to contain tocopherol, isoflavone, saponin, and phytin, which have antioxidant ability, but soybean meal or okara efficiently extracts them. However, it was difficult to manufacture it in a large amount because of its existence and physical properties.

[0003]

However, the first condition is that the antioxidant used by adding it to food is safe for human body, and it is stable in the process of food processing. It is required to have no toxicity or reactivity. On the other hand, synthetic BHA, BHT and the like have a problem in terms of safety for the human body and have been used less frequently in recent years. On the other hand, ascorbic acid, which is a natural substance, is weak in thermal stability and alkalinity, and tocopherol is fat-soluble and expensive, so its application range is limited.

Therefore, the present inventors have paid attention to the production of a large amount of water-soluble and heat-stable antioxidant substances from soybean meal or okara at one time. That is, the present invention was carried out for the purpose of enzymatically and physically solubilizing soybean meal or okara as a raw material to efficiently and inexpensively produce an antioxidant substance, and arrived at the present invention.

[0005]

[Means for Solving the Problems] That is, the method for producing an antioxidant according to the present invention comprises adding water to soybean meal or okara, sterilizing by heating, adding various polysaccharide degrading enzymes, The solubilized product thus obtained is separated after the enzyme reaction is carried out for solubilization for a day, and the obtained antioxidant is water-soluble and thermostable.

The means of the present invention will be specifically described below.

First, the soybean meal or okara is crushed physically and mechanically, water is added to the soybean meal or okara, and heat sterilization is performed at about 120 ° C. to prevent contamination by microorganisms. If necessary, intermittent sterilization is recommended. To this, a plurality of polysaccharide degrading enzymes such as cellulase, hemicellulase and pectinase, or enzymes having those activities are added and the temperature is kept at 20 ° C to 6 ° C.
Shake at 0 ° C for several days to carry out enzymatic reaction. The period may be short if the enzyme is allowed to react at the temperature at which it has maximal activity. At this time, a lignin degrading enzyme may be used together with the polysaccharide degrading enzyme. After enzymatic reaction, centrifuge the solubilized product,
Separated from insoluble matter by filtration. At this time, the solubilization rate is 1
It is in the range of 0% to 80%. The solubilized product produced in this manner can be used as a water-soluble and heat-stable antioxidant.

Since the method of the present invention uses soybean meal or okara as a raw material and simply combines heating and a polysaccharide-degrading enzyme reaction, the process is extremely simple, and conventional antioxidant substances are produced. Obviously, there is an alternative to the method. In addition, it is possible to obtain a large amount of a water-soluble and highly heat-stable natural antioxidant substance at low cost.

Example 1

250 g of commercially available tofu is mechanically crushed with a mass colloider while being frozen. Pour this and 1 liter of water into a 2 liter Erlenmeyer flask with baffle for 15 minutes.
Sterilize intermittently at 121 ° C. To this, 100 mg of commercially available polysaccharide degrading enzyme dolicerase (manufactured by Kyowa Hakko Co., Ltd.) and 0.1 ml of pectinase (manufactured by Sigma) were added, and 30
Enzyme reaction was carried out by shaking at 100 rpm / min for 7 days at 0 ° C to solubilize okara. This is 8000rp
Centrifuge for 30 minutes to separate the solubilized product, and
Sterilized at 1 ° C for 15 minutes. The solubilized product was freeze-dried to obtain 16.5 g of an antioxidant substance. The antioxidant ability of the obtained antioxidant substance was measured as follows.

10 ml of 0.1M borate buffer solution (pH 9.0) was placed in a 30 ml vial (body diameter: 3 cm).
10 mM of linoleic acid neutralized with aOH and the above-prepared antioxidant were added to 2 mg / ml and 0.2 mg / ml. As controls, linoleic acid alone, ascorbic acid 2 mg / ml and tocopherol 2 mg / ml dissolved in dimethylsulfoxide, and no linoleic acid added were prepared as a blind test. This vial is 50 ℃
Was placed in an oven, and was protected from light, and the peroxide value by autoxidation of linoleic acid was measured with time.

Peroxide value is 0.1 ml from the above vial
Take this, 2.35 ml of 75% ethanol, 0.05
Add 3 ml of 3% rhodan ammonia and add 0.05 ml of ferrous chloride reagent (barium chloride aqueous solution (0.5 g / 50 m
An aqueous solution of ferrous sulfate (0.6 g / 50 ml) and concentrated hydrochloric acid (10 ml) was added to 1) and after 3 minutes, the absorbance at 500 nm was measured and the difference from the blind was determined. The results are shown in Fig. 1. By adding the produced antioxidant to linoleic acid, it is shown that the linoleic acid is not auto-oxidized even after a long time and the antioxidant ability is very high. Was done.

[Brief description of drawings]

FIG. 1 is a graph showing the results of antioxidative ability, in which an increase in peracid value is expressed as an increase in absorbance.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kaoru Abe Yatsu, Aomori City, Aomori Prefecture, character 4 of Ashiya 202-4, Aomori Industrial Technology Development Center (72) Inventor Junji Ichida, Aomori City, Aomori Prefecture Ashiya 202-4, Aomori Prefecture Industrial Technology Development Center (72) Inventor, Hajime Matsue Aomori, Aomori Prefecture, Yatsu Katsushi Ashiya 202-4, Aomori Industrial Technology Development Center (72) Inventor, Koichi Kazeharu Aomori, Aomori Prefecture Maruya Brewery Co., Ltd. 1 Shinagawa 4

Claims (2)

[Claims] 1. A method for producing an antioxidant, which comprises solubilizing soybean meal or okara soybeans enzymatically and physically. 2. A method for producing a water-soluble and heat-stable antioxidant substance from soybean meal or okara.