JPS5918020B2 - Protein drink manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a highly nutritious protein beverage from legumes containing starch.

Currently, the world's population is increasing rapidly, and the lack of food, especially protein, has become a serious problem.

As one solution to this problem, attempts have been made to create a protein drink that can replace beans, which have traditionally been used as feed, with milk, and this has already been industrialized.

However, although legumes containing a large amount of starch (mainly of the genus Phaseolus) are cultivated all over the world, there have been few attempts to produce protein drinks.

The reason for this is that the protein content is lower than that of soybeans, but the biggest reason is that the starch it contains becomes an interfering substance in the production of protein drinks.

That is, starch granules become pregelatinized and solubilized by heating, but upon cooling they age and become gel-like.

On the other hand, in order to effectively extract proteins, it is desirable to operate at low temperatures in order to avoid denaturation and insolubilization due to excessive heating, but starch granules do not dissolve under such conditions.

Therefore, it has generally been considered impossible to solubilize both to make a drink.

Therefore, the present inventors conducted extensive research to effectively utilize both the protein and starch contained in beans to create a beverage.
If swollen and ground legumes containing starch are reacted with heat-resistant amylase under specific conditions,
Starch from legumes has had a negative impact on the production of protein drinks.
Along with pregelatinization, it is enzymatically decomposed, solubilized and homogenized by heat-stable amylase, and at the same time, legume proteins are
The present invention was completed based on the knowledge that it can be efficiently extracted without being denatured.

That is, in the present invention, after soaking beans containing starch in water, heat-resistant amylase is added to the ground product obtained by grinding, and the mixture is heated at 70 to 90°C and at a pH in the range of 6.5 to 9.0. The soluble part is collected, and if necessary, oils and fats,
This is a method for producing a protein drink characterized by adding at least one selected from sweeteners, vitamins, minerals, flavors, emulsifiers, dispersants, etc.

According to the present invention, a protein beverage can be efficiently obtained directly from starch-containing beans, which have not been used as food raw materials, through simple operations.

The method of the present invention will be explained in detail below.

First, the starch-containing legume raw material used in the present invention may be any type of legume as long as it contains starch, such as Phaseolus.
), Pisum genus, etc., and mung bean [Phaseolus aureus (Phaseolu
s aureus Roxb, ):l, adzuki beans, kidney beans, peas, etc.

The raw material beans may be used as is, or after being sorted and washed if necessary, they are soaked in water.

The soaking process is performed at least 3 times the amount of beans, preferably 3 to 3 times the amount of beans.
After adding about 20 times as much water, the beans are left to stand for about 3 to 20 hours to sufficiently soak and swell the beans.

Thereafter, if necessary, a so-called V soaking and swelling step in which the soaking liquid is immediately discarded, or a normal peeling step in consideration of palatability, etc. are carried out as appropriate.

In the above-mentioned immersion, an aqueous solution containing a deodorizing agent, a decolorizing agent, etc. may be used.

Next, the soaked legume raw material is ground to destroy the raw material structure.

At this time, the grinding is carried out by mechanical means, but any machine such as a mixer, colloid mill, homogenizer, etc. can be used.

By grinding, starch granules are released outside the cells, but they do not become water-soluble.

Next, the obtained ground product is further added with water as required, the pH is adjusted to 6.5 to 9.0, amylase having a heat resistant agent is added, and the temperature is heated to 70 to 90°C, preferably 75 to 85°C.
Perform the enzymatic reaction at a temperature range of ℃.

5. In order to examine the enzyme reaction conditions (temperature, pH) in the present invention, the following experiment was conducted.

Experimental example (1) Study of reaction temperature 500ml of water was added to 10g of mung bean [protein: 27.5% (W/W), starch amount 48.3% (W/W)), and the mixture was thoroughly soaked and swollen. This was ground with a mixer, and water was added to make the total volume 1 ton.

This suspension was purified using 1N sodium hydroxide solution.
After adjusting the temperature to 5°C, divide it into 100ml portions, add 10η of heat-resistant amylase (Spitase CP-3, manufactured by Nagase Sangyo Co., Ltd.) to each portion, and heat from 40°C to 9°C.
The reaction temperature was varied up to 5°C and the reaction was carried out for 1 hour.

After the reaction was completed, the soluble matter was filtered through gauze, and the protein content and starch content of the resulting soluble matter were measured, and their extraction rates were calculated based on this.

The results are shown in FIG.

The amount of protein in the sample was calculated by measuring the total nitrogen in the sample using the kale pool method and multiplying this value by 6.25.The amount of starch in the sample was calculated by treating the sample with glucoamylase. The glucose was calculated by measuring the glucose using the Bertrand method and multiplying the value by 0.9.

(2) Study of reaction pH Mung bean [Protein: 27.5% (W/W), Starch:
48.3% (w/w))ioog was added with 500 ml of water, and after being sufficiently immersed and swollen, this was ground with a mixer, and further water was added to bring the total volume to 1 ton.

Divide this suspension into 100ml portions, and adjust each portion to pH using 1N hydrochloric acid and 1N sodium hydroxide solution.
After adjusting the temperature to 5 to 10, each heat-resistant commercially available amylase (manufactured by Nagase Sangyo Co., Ltd., Spitase CP-
3) Added 10 drops and allowed to react at 80°C for 1 hour.

After the reaction was completed, the amount of protein was measured for the soluble material obtained by filtration with gauze, and the extraction rate was calculated based on this.

The results are shown in FIG. The amount of protein in the sample is
It was quantified in the same manner as the measurement method described above.

As is clear from the above experimental example, the reaction temperature is 70 to 90°C.
By carrying out the enzymatic reaction under conditions of reaction pH 6.5 to 9.0, proteins are effectively extracted and starch is solubilized.

At this time, as shown in the experimental examples, if the reaction temperature is 70° C. or lower, the protein extraction rate does not decrease significantly, but on the other hand, starch does not become pregelatinized, so solubilization of starch by amylase becomes insufficient.

On the other hand, when the temperature exceeds 90°C, the protein denatures and becomes insolubilized, so the extraction rate decreases and amylase is also deactivated.
Starch solubilization rate decreases.

In addition, regarding the reaction pH, when it is pH 6.5 or less,
Since the temperature is close to the isoelectric point of the protein, the extraction rate is greatly reduced as shown in the experimental example.

If the pH is 9.0 or higher, there will be no problem with the extraction rate, but an unpleasant unpleasant taste will be produced that cannot be tolerated as a beverage.

Therefore, this enzyme reaction is carried out at 70 to 90°C and at pH.

It is essential to perform within the range of 6.5 to 9.0.

The time for the enzymatic reaction is appropriately determined depending on the amount of enzyme used, the type of raw materials, etc., but if it is longer than 5 hours, the protein will be significantly denatured and the yield will be reduced, so it is preferably about 1 to 5 hours.

The amylase used in the present invention can be used regardless of its origin as long as it has heat resistance.
A liquefied amylase is preferably used.

The amount of amylase to be used is determined by the activity of the enzyme used, but for example, if it is a commercially available enzyme agent, 0.5% (W/W) or less of the weight of the raw beans is sufficient.

In the present invention, reaction time, enzyme concentration, etc. are appropriately determined based on industrial operating methods, economic efficiency, palatability, and the like.

Next, the insoluble residue is removed by filtering the slurry after the enzyme reaction is completed, and the soluble portion is collected.

The obtained soluble portion may be directly heated and sterilized to make a protein drink, but if necessary, oils, sweeteners, vitamins, It is desirable to homogenize the mixture by adding at least one selected from minerals, various flavors, various emulsifiers, dispersants, etc., and then heat and sterilize it to produce a product.

Such heat sterilization prevents bacterial contamination, deactivates the heat-resistant amylase used and various enzymes derived from legumes, and removes the unique unpleasant taste. performance and stability are further improved.

The protein drink according to the present invention is rich in both protein and soluble starch, and is therefore high in protein and high in calories, making it extremely nutritionally excellent.

Furthermore, according to the present invention, it is possible to effectively utilize most of the components of beans, which have not been used in the past, as a nutritional drink, and moreover, it is possible to obtain a highly nutritious protein drink in a short time with simple operations. I can do it.

The present invention will be specifically illustrated by examples below.

Example 1 46 water was added to 1 kg of mung bean [protein content: 27.5% (W/W), starch content: 48.3% (W/W)], and the mixture was left at 30°C for 15 hours to fully swell.・After that, the skin was removed and washed with water.

Next, 8 tons of water was added to this, ground with a mixer, and the pH was adjusted to 7.5 with 1N sodium hydroxide solution.
Commercial amylase with heat resistance (Nagase Sangyo Co., Ltd. Spitase CP-3) 500mI? 1 at 80℃.
Allowed time to react.

This reaction solution was filtered through a nylon filter cloth, and 8.5 t of emulsion was obtained [Protein = 23% (W/Feng starch: 4.5% (W/V)
) was obtained.

To this emulsion, 511 sugar and 170 g of Barmary 2000 (manufactured by Nippon Oil & Fats Co., Ltd., coconut oil) were added, homogenized, bottled, and heat sterilized (
(120°C, 10 minutes) to obtain a milky protein drink with excellent flavor.

Example 2 Red bean [Protein extraction rate 21.1% (W/W), starch content:
47.9% (W/W)] Add 46 water to 1 kg,
After being allowed to stand at ℃ for 15 hours to sufficiently swell, the skin was removed and washed with water.

Next, 8 tons of water was added to this, ground with a mixer, and the pH was adjusted to 7.5 with 1N sodium hydroxide solution.
Commercial amylase with heat resistance (manufactured by Nagase Sangyo Co., Ltd.,
500 drops of Spitase CP-3) were added and reacted at 80°C for 1 hour.

This reaction solution was filtered through a nylon filter cloth, and 8.5 t of emulsion [protein content 2.1% (W/v), starch: 4.8% (W/v)] was obtained.
/V)] was obtained.

Add 510g of sugar and 2000g of barmary to the resulting emulsion.
170 g of coconut oil (manufactured by Nippon Oil & Fats Co., Ltd.) was added, homogenized, and then sterilized to obtain a protein beverage with good flavor.

Example 3 Mung bean [Protein content: 27.5% (W/W), starch content: 48.3% (W/W), 1 kg of l and 10 tons of water
was added, left at 50°C for 1 hour, and then ground with a mixer.

After adjusting the pH of the ground product to 8.0, heat-resistant amylase (Spitase CP-3 manufactured by Nagase Sangyo Co., Ltd.) was added.
), and the mixture was reacted at 80° C. for 2 hours.

After the reaction is complete, Nairo. The soluble portion [protein: 2.5% (W/V), starch: 4.6% (W/V)]
V) Gold-containing] 8t was obtained.

Add 640 grams of sugar to this solution. , Perm-2000 (
160 g of coconut oil (manufactured by Nippon Oil & Fats Co., Ltd.) was added, homogenized, and then sterilized to obtain a protein beverage with good flavor.

[Brief explanation of drawings]

Figure 1 shows the correlation between the reaction temperature and the protein and starch extraction rates, while Figure 2 shows the correlation between the reaction and the protein extraction rate.

Claims (1)

[Claims] 1. After soaking beans containing starch in water, heat-resistant amylase is added to the ground product obtained by grinding, and
The reaction is carried out at 90°C and pH within the range of 6.5 to 9.0, the soluble part is collected, and if necessary, at least one selected from fats and oils, sweeteners, vitamins, minerals, flavors, emulsifiers, dispersants, etc. A method for producing a protein drink characterized by adding seeds.