JPS5925650A - Preparation of powder soybean protein - Google Patents

Abstract

PURPOSE:To obtain powder soybean protein having improved water dispersibility, providing a water dispersion having good feeling in drinking and in the throat, by heating a water dispersion of soybean protein at 5.8-6.2pH at >=120 deg.C for >=10sec. CONSTITUTION:A water dispersion of soybean protein which is heated and processed into powder is adjusted to 5.8-6.2pH. The reduction in NSI(nitrogen solubility index) caused by heating is low, longer time is required to disperse a product into water and about 7wt% water dispersion has high viscosity and is not good in drinking, when the pH exceeds 6.2. The heating is carried out to make the temperature of product >=120 deg.C for >=10sec. When the temperature is lower than 120 deg.C or the time is shorter than 10sec, the effect of heat treatment is low, and dispersibility, drinking properties, etc. are hardly improved. The heating time is usually within 30sec, and the heating temperature <=140 deg.C. The heat-treated dispersion of soybean protein is sent to the following drying process where it is processed into powder.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing powdered soybean powder that is slightly moistened.

Conventionally, various heating conditions have been tested to obtain ELL, adult, fl, and white powder with easy water dispersibility.
In No. 6817, an aqueous soybean protein dispersion having a pH of about 6.2 to 6.9 was passed through a device known as a jet courier at 141 to 160°C for 1 to 6 hours, but for up to several minutes. A holding time of about 7 to 100 seconds is usually recommended. In Japanese Patent Publication No. 56-52542, preferably ptl 1
Soybean protein aqueous dispersion of 3.5 to 7.1, preferably 558J to 1
A method of holding for 5 minutes is recommended.

Both L notation methods have high NSI (Nitrogen 5
However, according to the knowledge of the present inventors, high NSI product quality does not necessarily guarantee good water dispersibility of powdered soy protein products in general; The surface of the aggregate is immediately hydrated to form a persimmon barrier, which makes it difficult for water to penetrate into the interior, resulting in this so-called phenomenon.
Even if it dissolves in water, it has the disadvantage that it becomes viscous and difficult to drink at a drinking temperature (approximately 7% in water). Ordinary heating equipment that does not have the same shearing force as a jet cutter, for example,
Lllrl” such as TIS method, eupesization method, etc.
The present inventor believes that a specific heat treatment to obtain a low NSI Φν product is effective in improving the moisture content υ゛ and making it refreshing to drink 11. 4' knowledge! , II
I completed the first part of this episode/12.

This invention is a method for producing flour powder (low protein), which consists of adding a white water dispersion at 120°G or higher for 10 seconds or more to a person of +3115.8 to 62 years old. The aqueous dispersion improves the feel of the drinker and the drinker.
The purpose is to obtain powdered soybean powder (1 white).

Human (I protein aqueous dispersion is suitable for humans or non-humans)
An aqueous dispersion prepared as described above, in which the main protein T1 is generally in a state of low IN decomposition, is heated to obtain a beautiful color tone. 1.Population from heating to powdering suitable for heating. jIi White moisture + 1 & substance (adjusted to a range of 5.8 to 6.2. I) II
If it exceeds 6.2, the 1lkF of NSI due to the addition of fAf will be small.
The amount of water in the culm is equal to the amount of moisture in the culm, making it difficult to drink. Here, the preferable NSI of human σfii11 after heating is approximately 30 to 6.
It is in the range of 0. When the PI3 is lower than 5.8, the NSI decreases to large II+ by heating, but the fibrous material becomes vertical during the heat treatment and the product becomes rough when drinking.

Heat the product for 10 seconds at a temperature of 120°C or higher 1) Ll-
Do it so that Less than 120℃ or less than 11 IO seconds
At 5'6, the effect of heat treatment is small rl <, min tf &
(There was almost no improvement in items such as 'I, drink 1.'

However, the heating time (the heating temperature is usually within 30 seconds, 14
A temperature within 0°C is sufficient. Heating under conditions exceeding this, for example 13
Although heating at 0''G for 60 seconds or at 150°C for 20 seconds can achieve the target tit, there is no need for further treatment in order to save resources such as energy recovery.

In addition to the above-mentioned IJII heat 1et1 normal Uf (T heating separate device, such as UTIS method, Euperization method, Laguiar method, etc.), indirect heating methods such as plate heat exchange and tubular heat exchange are also available. Although it can be used for homogeneous heating and flavor, it is generally
A thermal type is preferable. This does not preclude the use of other devices that apply high F7'/shear forces when in contact with steam, such as jet pullers.

heating place]! The dried large protein dispersion (14) is then dried] to be powdered, but it is preferable to use a flash pan to quickly cool the dispersion to a temperature below 70°G before drying (the flavor will be better). .

Preferable W in this invention; t 1' iIh appropriate surface area 1!1! thing? 11 tons of moisture by adding ``r'' and hydrolyzing the soybean protein nor material for
Even more sexual orientation.

It is.

The former (:J) In particular, lecithin is used in combination with JIK body/111, 4 tons of this is made into a liquid with 11 parts of water, and during the drying process, IJ
II. It is best to spray the heat-treated soybean protein dispersion in a mist form in the same way, and by this treatment, a good amount of light can be obtained by using a small amount of lecithin.
4! In this surface treatment 13j, 1 spray treatment is lecithin and liquid 41+1.
The ratio of lih is 82 to 2:8 especially equal lit (-
The proportion of this surface treatment substance (total) is 0.2 to 39g, especially 0.5 to 2g, based on the soybean protein solids.
X is good. When spraying this surface-treated product τt in the form of mist; r'j L, water w1, the concentration in the medium is usually 1 to 109
About σ i).

The latter can be easily hydrolyzed with acids or enzymes, and the soluble nitrogen in a 0.22 mol 41° CA (1-lichloroacetic acid) solution is usually 5 to 20% of the total nitrogen content. good. By setting it within this range, dispersibility and mouthfeel are further improved.

Hereinafter, this invention will be described in Examples.

Example 1 Low & (11=de-1117 soybeans were extracted with aqueous 41L, insoluble materials (okara) were removed, and acid precipitated at pH 4.5.
-1 Soluble ti after washing with water! After removing the whey containing I, a soybean protein 11 liquid having a pH of 6.05 and a solid content of 149 g was prepared. This dispersion liquid was prepared using a tTIS type heating device at a temperature of 13.
Heat treated at 0℃ for 20 seconds, then flashed and heated.
The mixture was rapidly cooled to 0°C and then spray-dried).

For comparison purposes, large<Z protein dispersion 7(k) (71 pH to 70.
Powdered soybean protein products were obtained in the same manner except that 6.4 ma or 5,6 were prepared, the NSI of each was measured, and the dispersibility test was conducted.The results are shown in the following table (1). In addition, the dispersibility test (carried out using the quartic method Δ:.20′G200
A 300 □l beaker filled with water of
00rl) In a set consisting of a spatula that rotates at 100 ml, 1.0 y of powder is immersed in water for 41 minutes at a time, and the time (seconds) for the whole to become homogenized is measured. In the table, those whose time exceeds 600 seconds are written as 1 year old [~, 1].

In addition, the powder of this example as well as the comparison 3 l/day was mixed with 1 oor of water.
q Add a little at a time to the mouth and drink after processing for 2 minutes in homomixire. j 11, and Comparison 3 had a 1" → dull feel, whereas this example had a clean and good feel.

Example 2 Lecithin and tlV soybean 7111 were added to 30 times 1 A of water in a ratio of 73 to 3.7 to make a homogenized product.

At the stage M of the heat-treated soybean protein dispersion, the spraying direction is approximately perpendicular to the spray direction of the mist of the dispersion.
1- A powdered soybean protein was obtained in the same manner as in Example 1, except that the lecithin-containing homogenized product was sprayed. Spray h1 is lecithin/dog bean for dispersed ill solids? 11] total is 1.0%
This is 111.

The obtained powder was subjected to a dispersibility test using the actual ml Example 1 and h method, and the results are shown in the following table. 1111 is subjected to heat treatment (89 g of dissolved nitrogen) and heated in the same manner as in Example 2 (lecithin; soybean oil) formulation 5.5 to obtain powdered soybean iI+
A white powder was obtained. The dispersion test result of this material was 30 seconds per minute. For reference, the time point when protease treatment was adjusted to I'll 7.0 is line 0/, (U111!
A powdered protein powder was obtained in the same manner as in Comparison 1 of Example 1, and the dispersibility test result of this product showed that the RT time per minute was 2 I) 0 seconds.

Manual correction W (spontaneous) Showa 5 August 13, '7 2, 8IIFI's Meikine 1114f Zettai Zanichi's WAi-kyo! Responsibility 3. Relationship with the 4 persons making supplementary iEs Patent applicant residence P17t-6-1 Hasjo-cho, Minami-ku, Fujifu", Yu1 Shu-style undergarment? (Representative: West Times 47 Obe 4, Agent W1 Ika City) Address: 1-32, Mikuni, Yoku Shu. lG12 ((
To) 532) River 1 (stirring) 1 is 1゛゛〆51, so it is l-5
Correct it to 5j.

Claims (1)

[Scope of Claims] (Claims) (1) A method of preparing a protein in the form of a protein, characterized in that a large amount of white water of 8 to 62 is heated at 4° for at least 10 seconds at a temperature of 120'Q or more. Manufacturing method. (2) The heat-treated soybean protein water molecules f" (the material is made into a mist II/'i1 mL, and the mist is sprayed with a mixture of Shi/Chin and liquid 1+C7). (1
Manufacturing method described in ).