JPH07170916A - Soybean protein material and its production - Google Patents

Abstract

PURPOSE:To obtain the subject material having excellent texture due to the structure of a layered material orientated in an integrated way or the structure of the layered material torn in a fibrous state by slowly freezing a solution of heat-treated soybean protein in the presence of an alkaline earth metal. CONSTITUTION:This material is obtained by slowly freezing a solution of heat- treated soybean protein in the presence of preferably 0.2-1wt.% based on a crude protein of the soybean protein of an alkaline earth metal (preferably calcium). To be concrete, 0.1-35wt.% of the solution of the soybean protein is mixed with a calcium compound such as calcium hydroxide and adjusted to pH6.5-7.5. Then the solution of the soybean protein containing the alkaline earth metal is heated at 80-160 deg.C for >=1 second and slowly frozen in an atmosphere at -20 to -30 deg.C.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a soybean protein material and a method for producing the soybean protein material. More specifically, the present invention relates to a soybean protein material having a structure in which a layered product is integrally oriented, or a structure in which the layered product is split into fibers, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, various protein materials having a structure have been known. For example, the one in which the yuba is wound and bound has a structure in which the surfaces are concentrically laminated in parallel to each other, and the layers constituting the film itself are the texture of the yuba itself in the raw state, and even when heated. It is hard to say that it has a meaty texture. In addition, the protein material produced by the extruder does not have tofu-like smoothness and softness, and has a lamellar (mesh-like) porous structure, which cannot be said to be layered.

On the other hand, a method of coagulating protein and organizing it by freezing is known. Typically, frozen tofu is obtained by freezing and aging hardened tofu, but it is a spongy porous (cellular) tissue due to freeze denaturation and does not have a layered structure. In addition, Japanese Patent Publication No. 5-68221 describes that animal fibrous protein is used as a raw material to form a fibrous structure of muscle and a layered structure of muscle bundle by freezing, but the protein material obtained there is It is a tissue based on a fibrous tissue.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a soybean protein material having a good texture.

[0005]

As a result of repeated studies on a method for producing a soybean protein material having a good texture, the present inventors heat-treat a soybean protein solution containing a specific metal and slowly freeze it. It was found that such a soybean protein material can be obtained, and that the obtained protein material has a layered structure.

The present invention has been made on the basis of such findings, and a method for producing a soybean protein material comprising slowly freezing a heat-treated soybean protein solution in the presence of an alkaline earth metal, and a non-layered product It is intended to provide a soybean protein material having a structure in which cells are oriented and grown along ice crystals.

First, a method for producing a soybean protein material will be described.

As the soybean protein which can be used in the production method of the present invention, soybean protein extracted from soybean, defatted soybean, etc. (soy milk, acid-precipitated protein, concentrated soybean protein, separated soybean protein, etc.)
Is mentioned.

The soybean protein solution means a state in which soybean protein is not precipitated, and includes a solution state, a dispersed state, or a paste state in the case of a high concentration.

The soybean protein solution in the production method of the present invention is 0.01 to 5.0% by weight, preferably 0.2 to 5.0% by weight based on the crude protein.
It is important to include 1.0% by weight of alkaline earth metal. The strength of the physical properties of the protein material of the present invention can be adjusted by the amount of the alkaline earth metal.

That is, as the amount of the alkaline earth metal increases, the strength tends to increase, and as the amount decreases, the texture tends to be smooth between solid and liquid. If it is less than 0.01% by weight, a layered structure is not formed, and if it exceeds 5.0% by weight, it can no longer be said to be a layered structure.

The alkaline earth metal can be used as an alkaline earth metal salt or hydroxide which is dissociated into ions in an aqueous system. As alkaline earth metals, calcium,
Examples thereof include magnesium. These alkaline earth metals can be used alone or in combination of two or more.
Calcium is preferable from the viewpoint of practical use and flavor.

As the calcium, any calcium compound such as calcium chloride, calcium hydroxide and calcium sulfate can be used. Further, these calcium compounds may be used in combination of several kinds. Further, it can be used in combination with the above-mentioned alkaline earth metal ions other than calcium.

In the production method of the present invention, the alkaline earth metal-containing soybean protein solution has a concentration of 0.1% to 35% by weight. If the concentration is less than 0.1% by weight, it is difficult to form a desired laminated structure even if frozen in the next step.
If the content exceeds 5% by weight, it becomes difficult to keep the soybean protein solution in a fluid state even if it is in the form of a slurry, and it becomes difficult to form a desired laminated structure.

In the method of the present invention, the alkaline earth metal-containing soybean protein solution is kept at 60 ° C. or higher for 1 second or longer, preferably 8
It is suitable to heat at 0 ° C to 160 ° C for 1 second or longer.
This heat treatment has a bactericidal action and a freeze denaturation promoting action.

Further, as mentioned above, it is important that the alkaline earth metal-containing soybean protein solution of the present invention is not in a precipitated state when frozen. The pH range in which the soybean protein solution should not precipitate is usually 5 to 9, preferably 6 to 8, and more preferably 6.5 to 7, depending on the concentration.
A range of 5 is suitable.

When the pH is around 4.5, which is the isoelectric point of soybean protein, the soybean protein solution becomes an insoluble slurry state, and even if it is frozen in this state, it becomes a frozen tofu-like cell-like tissue. A soybean protein material having a laminated structure cannot be obtained. On the other hand, if the pH is too high, not only is it difficult to obtain the desired laminated structure, but also the flavor and color tone are deteriorated, which is not preferable.

When producing the soybean protein material, other proteins, starch, fats and oils, seasonings, coloring agents, flavoring agents and the like may be used in combination with soybean protein as a main raw material. By this combination, the soybean protein solution is seasoned, and the frozen and thawed product under the above conditions can be eaten as it is as a food having a smooth texture.

By using gluconodelta lactone in the step after heating the soybean protein solution, when the freeze-denatured soybean protein material is heated, the gluconodeltalactone is decomposed to lower the pH and strengthen the tissue. Has the effect of

In the production method of the present invention, the protein hydrous product prepared as described above is slowly frozen. By slowly freezing, a layered structure can be formed.
At this time, the slower the freezing speed is, the more the layered material forms a surface,
Although it becomes difficult to tear it into fibrous shapes, as the slow freezing speed increases, the layered material easily tears into fibrous shapes, and the fibrous feeling increases macroscopically, but the freezing speed is too fast, Rapid drying reduces the degree of freeze denaturation and makes organization difficult.

The rate of slow freezing, which changes from a laminated structure to a structure in which a layered product is torn into fibers, depends on the size and shape of the target soybean protein material, but is usually a temperature drop on the surface of the soybean protein material. When the speed is slower than 0.4 ° C per minute, the layered product forms a surface and further forms a layered structure that is difficult to tear into fibrous materials. Macroscopically, the structure or layered material that breaks into a shape tends to become a fibrous material.

In slow freezing, the maximum ice crystal production zone passage time must be 30 minutes or more. The layered product formed when the passage time of the maximum ice crystal formation zone in the central part of the protein hydrous material is 2 hours or more tends to be less likely to be fibrous,
As the maximum ice crystal production zone passage time is shortened to less than 2 hours, the structure in which the layered material is fibrously split or the layered material tends to become macroscopically fibrous.

Air cooling with a low heat transfer coefficient is suitable for slowing the slow freezing rate, usually from -20 ° C to -30 ° C.
K which is frozen in the atmosphere of is preferable. Further, in order to increase the rate of slow freezing, it is suitable to contact with liquid brine having a high heat transfer coefficient (usually -20 ° C to -25 ° C).

Usually, it can be frozen at -2 ° C or lower. Practically, it is suitable to use −2 ° C. to −60 ° C., and particularly, it is possible to freeze slowly in an atmosphere of −20 ° C. to −30 ° C. efficiently.

The process of forming a laminated structure or a fibrous structure in the manufacturing method of the present invention is presumed as follows. That is, when the protein hydrous is placed in an atmosphere below the freezing temperature, if the slow freezing rate is slow, ice crystals are linearly formed on the surface part, and over time the heat transfer direction (center part) grow up. Along with this, the protein begins to freeze-denaturate, and the protein and ice crystals form a layered structure from the surface in the heat transfer direction (central part), that is, from the lower temperature side to the higher temperature side. The ice crystals become finer as the slow freezing rate increases, and the protein layer that is formed has a fibrous structure, and the ice crystals that form on the surface are shortened from linear to dot-like macroscopically. It is assumed that a fibrous structure is formed.

Therefore, for example, if three sides are insulated and only one is exposed to cold air or liquid brine, linear or point-like ice crystals are first generated on the surface of the open part, and then ice crystals are transmitted along the cold air transfer direction. Grows in a planar or linear fashion. Along with this, soybean protein also undergoes freezing denaturation, and a layered product or a macroscopic fibrous product in which a layer of ice crystals and a layer of freeze-denatured protein are lined up one by one is obtained.

Alternatively, for example, if the environment is exposed to cold air or liquid brine, a protein layer or fiber is formed toward the center through ice crystals. That is, as freezing progresses from the surroundings toward the center, linear or point-like ice crystals are first formed on the surface, and these eventually grow into planar or linear crystals that go inward. When the growth competes, the poorer growth stops the growth, and the dominant growth continues until the next competition is encountered (Fig. 1). Therefore, the degree of planar or linear growth (depth of growing tip) ) Is mixed. As a further alternative, for example, when only two opposite directions are exposed to cold air or liquid brine, linear or point-like ice crystals are first formed on both surfaces, and these grow in parallel to the inside. Although it becomes a linear or linear crystal, adjacent growth continues to grow only in one direction with almost no competition, and a final collision surface is formed to complete the growth (FIG. 3). Further, for example, if the surroundings are brought into contact with the brine only in a part of the surroundings and the contacting parts are randomly changed with the passage of time, it is possible to randomly change the growth direction of the ice crystals three-dimensionally. is there.

The protein is freeze-denatured in a state of being partitioned by the planar ice crystals or linear ice crystals to form a laminated structure or a macroscopic fibrous structure. Although freezing such a normal soybean protein solution does not form such planar ice crystals or linear ice crystals, when the soybean protein solution of the present invention is frozen under the above conditions, such planar ice crystals or linear ice crystals are obtained. Is formed.

Here, as the container that can be used for freezing, one made of a material having freezing resistance can be used.
Examples include metal containers such as stainless steel and aluminum, as well as containers such as soft plastic.

The frozen soybean protein material obtained in the above steps can be further frozen and then thawed or thawed and dehydrated.

The thawed soybean protein material can be eaten as it is or used as a food material, but can also be dehydrated by use, or from the viewpoint of distribution, storage and the like.

For dehydration, known means such as centrifugation and pressing can be used. Usually, pressure dehydration is preferable because the tissue can be made firm. In pressure dehydration, stress contained in the protein can be applied to reduce the water content between the layers of the protein or in the layer itself. It has the effect of

The soybean protein material that has been thawed or thawed / dehydrated can be further heated. The thawed soybean protein material or dehydrated soybean protein material may have a smooth texture that melts in the mouth before heating, but may have a meat-like texture by heating.

When the thawed soybean protein material is heated as it is, the unit layer or layers or macroscopic fibers can be isolated in the solution to form flakes or fibers.

Further, as described in the above-mentioned dehydration, when stress is applied to bring layers and layers or fibers and fibers into close contact with each other and heated, the layers and layers or fibers and fibers adhere to each other to form a block-like structure having a dense structure. Can be meat-like protein material.
The block-shaped meat-like protein material can be peeled off in layers or fibrous with a hand or the like.

The mode of applying stress is arbitrary. For example,
The method described in the above-mentioned dehydration, the method of filling a casing tube or the like and heating at a temperature sufficient to heat-fix the protein, and the like can be used. The heating amount is sufficient if the heat history (usually 80 ° C. or higher) is such that the layer or fiber of the soybean protein material is attached and fixed.

The above frozen soybean protein material, thawed soybean protein material, dehydrated soybean protein material, heated soybean protein material and the like can be further dried.

As the drying means, known drying means such as freeze drying, microwave drying, fly drying, hot air drying can be used.

As explained above, the soybean protein material obtained by the production method of the present invention is
The layered product grows one-dimensionally or three-dimensionally and has a structure oriented along a plurality of non-cell-shaped ice crystal traces. The oriented structure can be a laminated structure of layered materials or a structure that can be easily disentangled. In addition, the traces of the growth tip of the ice crystal can form the nodal surface.

First, a soybean protein material having a structure in which a layered product grows one-dimensionally or three-dimensionally and is oriented along a plurality of non-cell ice crystal traces will be described. The soybean protein material has a structure in which layered materials are laminated via a plurality of non-cell-shaped ice crystal traces, for example, ice crystal traces formed in a plane.

Here, the term "plane-shaped ice crystals" means ice crystals that grow linearly in the cold air transfer direction while the linear ice crystals generated by freezing grow on the surface of the hydrous soybean protein material. Say a face.

The term "planar ice crystal traces" includes the presence of planar ice crystals and the state after the ice crystals have melted or disappeared due to drying or the like.

The layered product is a product in which a soybean protein is freeze-denatured to form a planar layer through the traces of the planar ice crystals (in other words, it is partitioned by the planar ice crystals). The direction is rarely constant depending on freezing conditions,
Usually, a plurality of layer units are generated in different directions from each other at a slight angle or a large angle.

The laminated structure means a laminated structure formed by combining a plurality of the layered materials. This laminated structure is a structure in which the unit layers are formed to have an arbitrary overlap, but the directions of the plural layers formed are usually formed at a slight angle.

This is not a fixed direction in which the linear ice lines initially formed on the cold side of the soybean protein material are unified, but this linear ice line grows in the cold air transmission direction and becomes a plane ice. This is because crystals are generated. Therefore, the unit layers themselves do not necessarily have a uniform planar shape, and the plurality of layers have arbitrary overlaps.

Here, when the slow freezing speed is increased, a structure in which the layered material is fibrous to be split (can be defibrated) is formed, or the layered material becomes a macroscopic fibrous material, and further a structure in which fibrous torn is formed. .

The soybean protein material having a fibrous structure is macroscopically layered or fibrous, but has a structure capable of cleaving the layer or fibers into finer fibers.

Further, the ice crystals grow in the direction of the transmission of cold air, but since the ice crystal growth rate in the soybean protein solution in the production method of the present invention varies, the tip trace is not linear. The surface becomes jagged. The degree of jaggedness of the node surface becomes rough or fine depending on the freezing conditions, the mode of the container, and the like.

Further, the soybean protein material of the present invention which is not heat-fixed is stable in a pH range of neutral or lower, but the heat-fixed one is not particularly limited in pH, and is usually pH 9 or lower. Is appropriate. The lower the pH, the higher the hardness and the stronger texture.

Among the soybean protein materials of the present invention that have not been heat-fixed, those that have already been thawed have a pH value when they are eaten within a short time after thawing, or when they are used for cooking afterwards. Is optional, except for these cases, generally, a neutral or acidic region is suitable.

This is because the soybean protein material that has not been heat-fixed exhibits the property of dissolving when left in an aqueous medium for a long time in an alkaline region.

Since the soybean protein material of the present invention differs in physical properties between the one which is not heat-fixed and the one which is heat-fixed, it will be described below.

First, the soybean protein material that has not been heat-fixed will be described. The term "heat set" refers to a state in which the soybean protein material is heat-denatured by heating to such an extent that it does not dissolve in an aqueous medium of any pH range.

The soybean protein material that is not heat-fixed includes ice-containing materials, water-containing materials, gas-containing materials, and layer-to-layer or fiber-free materials. As an example, a material in which fibers are in close contact can be used.

The soybean protein material which is not heat-fixed looks like a gel as it is or in the presence of water, but it has a laminated structure or a fibrous structure, but has a smooth texture that melts in the mouth. It is something.

Next, the heat-fixed soybean protein material will be described. In the heat-fixed soybean protein material, the laminated layers or fibers are isolated in the form of a single layer or a plurality of layers or fibers, and have a shape similar to flakes or fibers.

During heating, stress such as pressure or press is applied to drain water existing between layers or between fibers or fibers, and the layers or fibers are heated in close contact with each other. It is formed into a block shape, and its texture becomes excellent as a meat-like texture.

Next, the non-heat-fixed material and the heat-fixed material may be dried. As the drying means, any other means such as freeze-drying, heat-drying and fried-drying may be used, and can be freely selected according to the intended use such as application (food side dish, instant ingredient etc.), distribution and storage. can do.

[0059]

EXAMPLES Examples of the present invention will be described below with reference to examples. Example 1 Acid-precipitated soybean protein was obtained by adding hydrochloric acid to soymilk obtained by extracting water from defatted soybean with 12 times (weight ratio) water and adjusting the pH to 4.5.

Next, 1.56% calcium hydroxide was added to acid-precipitated soybean protein adjusted to a protein concentration of 12% by weight with water, and neutralized to pH 6.8 with sodium hydroxide.

Next, it was heated at 140 ° C. for 15 seconds. While the protein solution was hot without cooling (at least at 40 ° C. or above), 0.79% of calcium chloride was added and sufficiently stirred to react with calcium.

The obtained protein solution was placed in a stainless steel container having a capacity of 400 ml, and in a small environment tester (manufactured by Tabai Espec Co., Ltd.), at a room temperature of -20 ° C., a surface temperature decreasing rate was − At a cooling speed of 0.2 ° C / min-
It was cooled to 20 ° C. and frozen. At this time, the ice crystal production start temperature was −0.5 ° C., and the maximum ice crystal production zone passage time was 2 hours and 10 minutes. When this frozen product was thawed and eaten, it had an extremely smooth texture like a liquid. When observed carefully, it had a layered gel-like structure, but unlike a gel that contains water uniformly throughout, layered soybean protein is freeze-denatured and has a layered structure through water. It was a soy protein ingredient.

On the other hand, the frozen textured product was adjusted to pH 5.5 to 6.0 with lactic acid in the thawed state. The lower the adjusted pH, the harder the texture was. Then, it was subjected to centrifugal dehydration to a water content of 70%. At this time, the layer was formed in a layered structure in which the planar texture was not in a uniform direction, but it had a texture that was relatively soft when eaten but was chewy in the mouth.

At this time, the stronger the dehydration, the harder the texture was. Then, the dehydrated product obtained is heated at 80 ° C. for 30 minutes.
Heated for minutes and cooled.

When the obtained product was eaten, it had a texture very similar to meat, completely different from the smooth texture like gel. When observed, the lamellar structure remained the same, but the soybean protein had undergone heat denaturation along with freeze denaturation, and the tissue became hard and firm, and had a texture that was meat-like.

A photograph of the freeze-dried soybean protein material obtained in Example 1 (frozen product vacuum dried without thawing) is shown in FIG.

Example 2 Acid-precipitated soybean protein was obtained by adding hydrochloric acid to soymilk obtained by extracting defatted soybean with 12 times its weight of water and adding hydrochloric acid. The crude protein per dry solid of this soy protein is 9
It was 2%.

Next, 1.56% calcium hydroxide was added to acid-precipitated soybean protein adjusted to a protein concentration of 12% by weight with water, and neutralized to pH 6.8 with sodium hydroxide. Here, soybean oil was added in an amount of 50% with respect to the amount of protein and emulsified by a conventional method to obtain a soybean protein emulsion solution.

Next, it was heated at 140 ° C. for 15 seconds. While the protein solution was hot without cooling (at least at 40 ° C. or above), 0.79% of calcium chloride was added and sufficiently stirred to react with calcium. The obtained protein solution was frozen in the same manner as in Example 1. Surface temperature drop rate -0.2
It was cooled to −20 ° C. at a cooling speed of ° C./min and frozen. At this time, the ice crystal formation temperature in the central portion was −0.5 ° C., and the maximum ice crystal formation zone passage time before passing through this temperature range and starting further temperature drop was 2 hours and 10 minutes. .

When this frozen product was thawed and eaten, it had an extremely smooth texture like a liquid. When observed carefully, it had a layered gel-like structure, but unlike a gel that contains water uniformly throughout, layered soybean protein is freeze-denatured and has a layered structure through water. It was a soy protein ingredient.

On the other hand, this frozen textured product is thawed and
The pH was adjusted to 5.5 to 6.0 with lactic acid. The lower the adjusted pH, the harder the texture was. Then, it was subjected to centrifugal dehydration to a water content of 70%. At this time, the stronger the dehydration, the harder the texture was.

Next, the obtained dehydrated product was heat-treated at 80 ° C. for 30 minutes and cooled. When the obtained product was eaten, it had a texture very similar to meat, completely different from the smooth texture like gel. When observed, the lamellar structure remained the same, but the soybean protein had undergone heat denaturation along with freeze denaturation, and the tissue became hard and firm, and had a texture that was meat-like.

Further, the soybean protein material having a laminated structure was freeze-dried through the water. The product obtained by adding water to the freeze-dried product and returning it had the same properties as those before the freeze-drying.

Example 3 Instead of using calcium hydroxide and calcium chloride together in the same manner as in Example 1, calcium hydroxide and sodium hydroxide were used as described below, and the same water was used. A soybean protein material having a laminated structure was produced.

1.96% for acid-precipitated protein with a protein concentration of 12%
Calcium hydroxide is added and pH is adjusted with sodium hydroxide.
A method of neutralizing to 6.8 and a method of adding 0.78% calcium chloride and neutralizing to pH 6.8 with sodium hydroxide were adopted.

Next, it was heated at 140 ° C. for 15 seconds. After cooling, in the same manner as in Example 1, the temperature drop rate on the surface was -0.2.
It was cooled to −20 ° C. at a cooling speed of ° C./min and frozen. The obtained frozen product had a layered structure through water and was a solid but had an extremely smooth texture like a liquid.

Further, pH adjustment, dehydration and heating were carried out in the same manner as in Example 1 to obtain a soybean protein textured product having a meat-like texture.

Example 4 In the same manner as in Example 1, a soybean protein material was obtained by using calcium hydroxide and calcium chloride in an amount of 0.2% by weight based on the crude protein of soybean protein.

The texture was extremely soft. A layered structure was structurally formed, and the layers of the layered structure easily collapsed when gently stirred with a glass rod or the like.

Comparative Example 1 In the same manner as in Example 1, a soybean protein material was obtained by using calcium hydroxide and calcium chloride in an amount of 0.005% by weight based on the crude protein of soybean protein. Ice crystals were formed in layers by freezing, but when thawed, soybean protein tissue was not formed and a paste was formed.

Example 5 In the same manner as in Example 1, a soybean protein material was obtained using calcium hydroxide and calcium chloride in an amount of 3% by weight based on the crude protein of soybean protein.

Although the soybean protein material was soft, it had a harder texture than those obtained in the same manner as in Example 1, Example 2 and Example 3.

Comparative Example 2 In the same manner as in Example 1, a soybean protein material was obtained by using calcium hydroxide and calcium chloride in an amount of 6% by weight as the amount of calcium per crude protein of soybean protein.

The soybean protein solution before freezing was agglomerated to lose fluidity, a layered structure was not formed by freezing, and a spongy structure was formed to obtain a frozen tofu-like soybean protein material. The texture was not smooth and was like frozen tofu.

Example 6 A soybean protein solution before freezing was obtained in the same manner as in Example 1. Then, the pH of this soybean protein solution was adjusted to 6.5 and frozen in the same manner as in Example 1 to obtain a soybean protein material.

The soybean protein solution of this example had a higher viscosity than the soybean protein solution before freezing obtained in the same manner as in Example 1, and the soybean protein material obtained by freezing the soybean protein solution was thawed and eaten. Then, the soybean protein material obtained in the same manner as in Example 1 had a harder and more gritty texture, but had a layered structure through water.

Further, the one heated in the same manner as in Example 1 exhibited a harder meat-like texture than the one obtained in the same manner as in Example 1.

Comparative Example 3 A soybean protein material was obtained in the same manner as in Example 5 except that the pH was adjusted to 4.5. The soybean protein solution before freezing aggregated in a tofu-like manner, and when it was frozen, a spongy textured product such as frozen tofu was obtained, and the texture was harder than in Example 5 and more like a frozen tofu.

Example 7 A soybean protein material was obtained in the same manner as in Example 5 except that the pH of the soybean protein solution at the time of freezing was 8.0.

The soybean protein material obtained was much softer than that obtained in the same manner as in Example 1, and the texture was easily destroyed in layers when gently stirred with a glass rod or the like.
It was a soybean protein material in which a layered structure was formed through water. When this soybean protein material was heated in the same manner as in Example 1, a meat-like texture was exhibited.

Comparative Example 4 A soybean protein material was prepared in the same manner as in Example 6 except that the pH was adjusted to 11. A layered structure was formed by freezing, but when thawed, the soybean protein structure disappeared to form a paste.

Example 8 A soybean protein material was obtained in the same manner as in Example 1 except that the pH of the soybean protein solution at the time of freezing was adjusted to 6.8 and the other conditions were frozen as in Example 1. At this time, the layered structure formed by freezing is left at 20 ° C. or 80 ° C. after thawing.
It did not dissolve even when heated at.

Example 9 pH of soybean protein solution before freezing obtained in the same manner as in Example 1
Was set to 7.5 and frozen in the same manner as in Example 1 to obtain a soybean protein material in which a layered structure of ice needle crystals was formed.

After thawing it, leave it at 20 ° C. or
Alternatively, it was dissolved when heated at 80 ° C, but after thawing the pH
Readjusted to 6.8. When the soybean protein material whose pH was readjusted was heated, it did not dissolve.

Example 10 A soybean protein solution before freezing obtained in the same manner as in Example 1 was previously heat-treated at 80 ° C. for 15 seconds, and frozen in the same manner as in Example 1 to obtain a thawed soybean protein material. Was extremely soft, and its structure was easily destroyed when gently stirred with a glass rod or the like, but had a layered structure through water.

Comparative Example 5 A soybean protein material was obtained in the same manner as in Example 10 except that the soybean protein solution before freezing obtained in the same manner as in Example 1 was preheated at 55 ° C. for 15 seconds.

When the obtained soybean protein material was gently stirred with a glass rod or the like, it partially became unstructured and became cloudy.

Example 11 Soybean protein solution 1 before freezing prepared in the same manner as in Example 1
When 250 ml was frozen at an ambient temperature of −10 ° C. in the same manner as in Example 1, the surface temperature lowering rate was 0.02 ° C. cooling speed per minute. At this time, the ice crystal formation temperature in the central portion was −0.5 ° C., and the ice crystal formation zone passage time before passing through this temperature range and starting further temperature decrease was 4 hours and 50 minutes.

The soybean protein material obtained had a structure in which a layered structure was formed through water and was extremely soft.

When the solution is frozen, the temperature change is different between the surface portion and the central portion depending on the volume and form of the solution. Therefore, the change in the cooling temperature is the change in the surface temperature. Further, since the temperature change of the surface portion at the time of freezing is not linear, the temperature change from the cooling start temperature to the time when the ambient temperature is achieved is linearly connected to obtain the cooling rate.

Example 12 1 part of a soybean protein emulsion solution obtained in the same manner as in Example 2 was used.
The mixture was heated at 40 ° C. for 15 seconds, 0.79% calcium chloride was added, and the mixture was stirred to react with calcium to prepare a protein solution (hereinafter referred to as “Ca protein solution”).

Gluconodelta lactone (hereinafter referred to as "GDL") was added per the crude protein of the Ca protein solution in the amount shown in Table 1 below, and cooled to -20 ° C at a cooling rate of surface temperature of -0.2 ° C / min. And frozen. The maximum ice crystal production zone passage time at this time was 2 hours and 10 minutes.

The frozen product was thawed, press dehydrated (water content 70%), and heat-treated at 80 ° C. for 30 minutes. Table 1 also shows the pH and texture of the soy protein food material after heating.

[0104]

[Table 1] GDL pH Texture 1% 6.6 Soft meat-like texture 2% 6.2 Soft meat-like texture 2.5% 5.9 Slightly crunchy meat-like texture 3% 5.7 Slightly hard meat Texture 5% 5.1 Hard meat-like texture 8% 4.5 Hard meat-like texture

As can be seen from Table 1, if GDL is added, the subsequent pH adjusting step can be omitted and the texture can be adjusted in advance.

Example 13 Acid-precipitated soybean protein was obtained by adding hydrochloric acid to soymilk obtained by extracting defatted soybean with water (15 times w / w) and adjusting the pH to 4.5.
Crude protein was 92% based on dry solids.

Then, the concentration of this acid-precipitated soybean protein was adjusted to 12
%, Calcium hydroxide 1.56% and calcium chloride 0.39% were added to the acid-precipitated soybean protein solution, sodium chloride 0.8% was further added, and the pH was adjusted to 6 with sodium hydroxide. Adjusted to 5. 50% of soybean oil was added to crude protein and homomixer (Tokushu Kika Kogyo Co., Ltd.)
Manufactured by K.K.) and emulsified at a speed of 4000 rpm to obtain a soybean protein emulsion solution. Then, it heated at 140 degreeC for 15 second, and cooled to 5 degreeC after that. 0.3 in this solution
% Gluconodeltalactone was added to obtain a soybean protein emulsion preparation liquid.

This soybean protein emulsion preparation 1800
A stainless steel container (70 mm in length, 112 mm in width, 1 in height) in which cc is heat-insulated with styrofoam on the bottom and two sides.
05 mm) and frozen in an air-cooled freezer at -30 ° C.

When the central temperature was measured during the freezing process,
The transit time through the maximum ice crystal production zone was 6 hours. The soybean protein textured product obtained by freezing was a layered structure through the traces of ice crystals formed in a plane. When it was peeled off carefully, the layers could be peeled off in layers although there was a part where the layers were lightly bonded. When eaten, the chewability was excellent.

Example 14 Acid-precipitated soybean protein was obtained by adding hydrochloric acid to soymilk obtained by water-extracting defatted soybeans with 12 times weight of water and adjusting the pH to 4.5.
The crude protein per dry solid content of this soybean protein was 92%.

Next, the concentration of this acid-precipitated soybean protein was adjusted to 12
%, Calcium hydroxide 1.56% and calcium chloride 0.39% are added, and sodium chloride 0.3% is added.
8% was added and neutralized to pH 6.5 with sodium hydroxide. Here, 50% of soybean oil was added to the amount of protein, and the mixture was emulsified with a homomixer (made by Tokushu Kika Kogyo Co., Ltd.) at 4000 rpm to obtain a soybean protein emulsion solution.

Then, it was heated at 140 ° C. for 15 seconds and then cooled to 5 ° C. To this solution was added 0.3% gluconodeltalactone to obtain a soybean protein preparation solution. 1800 cc of this solution was heat-insulated with styrofoam on the bottom and two sides of the stainless steel container (length 70 mm, width 1
12 mm, height 105 mm) and frozen in cooled brine of calcium chloride at -23 ° C. When the temperature change in the central part was measured during the freezing process, the passage time through the maximum ice crystal production zone was 55 minutes.

Furthermore, the temperature of the center of the frozen body was 4
It was thawed and heated with warm water to 0 ° C. Then, the structured product was taken out from the container and pressed in parallel with the fiber direction.
It was dehydrated (water content 70%). The obtained structured product was hermetically packed under vacuum, heated to 80 ° C. at the center with warm water, and then cooled.

The obtained soybean protein texturized product has a cross-section that looks like a laminate as shown in FIG. 2 (the cross-section is shown in the upper part of the photograph in FIG. 2), but the fine fibers are oriented in one direction, and It is a block block that is bound, and when it is torn, it is a meat-like tissue that is loosened in a fibrous form only in one direction, as shown in FIG.
The texture was also good.

[0115]

EFFECTS OF THE INVENTION According to the present invention, when it is raw, it has a very smooth texture that melts in the mouth, but when it is heated, it has a texture very similar to meat, and thus it has an excellent texture. A soy protein material and a method for producing the same are provided.

[Brief description of drawings]

1 is a drawing-substituting photograph showing a micrograph of a freeze-dried soybean protein food material obtained in Example 1. FIG.

FIG. 2 is a drawing-substituting photograph showing a micrograph of a soybean protein material of a block block obtained in Example 14.

FIG. 3 is a drawing-substituting photograph showing a microscopic photograph showing a fibrous tearing of the protein material of FIG.

Claims (10)

[Claims] 1. A method for producing a soybean protein material, which comprises slowly freezing a heat-treated soybean protein solution in the presence of an alkaline earth metal. 2. The method according to claim 1, wherein the soybean protein solution contains an alkaline earth metal in an amount of 0.01 to 5.0% by weight based on the crude protein of soybean protein. 3. After slow freezing, further thawing or thawing.
The method according to claim 1 or 2, which comprises dehydration. 4. The method according to claim 3, further comprising heating.
The manufacturing method described. 5. The method according to claim 3, further comprising drying.
Alternatively, the production method described in 4. 6. A soybean protein material having a structure in which a layered product grows while being oriented along non-cellular ice crystals. 7. The soybean protein material according to claim 6, wherein the oriented structure is a laminated structure of layered materials. 8. The soybean protein material according to claim 6 or 7, wherein the oriented structure is a structure that can be easily defibrated. 9. The soybean protein raw material according to claim 6, wherein the traces of the growth tip of the ice crystals constitute the nodal surface. 10. Obtained by slowly freezing a heat-treated soybean protein solution in the presence of an alkaline earth metal.
A soybean protein material having a structure in which a layered product grows while being oriented along non-cell ice crystals.