JPS60160848A - Protein powder and its production - Google Patents

Abstract

PURPOSE:To produce protein powder having remarkably improved gel strength, easily, by mixing soybean protein flour with albumen powder at a specific ratio. CONSTITUTION:The objective powder can be produced by mixing 70-30pts. of undenaturated soybeam flour homogeneously with 30-70pts. of albumen powder. Preferably, a solution of undenaturated soybean protein is mixed with albumen at a specific ratio to obtain an aqueous solution having a solid concentration of 5-20wt%, and the solution is dried by an arbitrary method such as spray drying, vacuum drying, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a protein powder made of soybean protein and egg white, which particularly has enhanced gel strength and which is manufactured in a simplified manner, and to a method for manufacturing the same.

The conventionally well-known soybean flour and protein powder containing it as its main ingredient have the advantages of being easy to store and use because they are in powder form, making them useful as food raw materials. It is something. However, soybean protein is denatured by separation and drying from raw soybeans, so even if it is dissolved in water and gelled, the gel strength is reduced9, making it insufficient as a raw material for food production. It ends up. In view of the current situation, various countermeasures have been proposed. For example, according to Japanese Patent Application Laid-Open No. 58-94351, the gel strength is strengthened by ``adding a water-soluble protein other than soybean when drying the soybean protein solution after making it alkaline,'' but it is still insufficient. If the gel strength has not been strengthened, the soybean protein solution is first made alkaline and then neutralized to near neutrality, which is a time-consuming process.

The present invention has been developed through various studies to provide a protein powder with enhanced gel strength and a method for producing protein powder that does not require the laborious pH adjustment process of conventional production methods. The inventors have discovered that protein powder made from egg white has significantly enhanced gel strength, leading to the present invention.

That is, the present invention provides a protein powder comprising 70 to 30 parts of soybean protein powder and 30 to 70 parts of egg white powder, and the soybean protein powder is undenatured soybean protein powder. This is a method for producing protein powder, which is characterized by adding egg white to a denatured soybean protein solution and drying it.

The present invention will be explained in more detail below.

In the present invention, undenatured soybean protein powder is a powder of soybean protein extracted, separated, and concentrated from soybeans obtained by conventional methods.
And even if the product has been treated with one or a combination of enzyme treatment, alkali treatment, acid treatment, heat treatment, freezing treatment, drying treatment, alcohol treatment, etc., the protein concentration is 5. % of the protein in the undissolved matter, which is often generated when the solution is allowed to stand for one hour, is less than 10 times the total amount of protein in the solution. These undenatured soybean protein powders do not lose their ability to gel when heated after being dissolved in water.

The ratio of soy protein powder and egg white powder is 70 to 30 parts of soy protein powder.
30 to 70 parts of egg white powder per part, and 30 parts of egg white powder
If the amount is less than 100%, the effect of strengthening the gel strength of the protein powder becomes difficult to manifest. On the other hand, if the egg white powder exceeds 70 parts,
I don't like it because it emphasizes the properties of egg white.

Furthermore, it is preferable that the soybean protein powder and the egg white powder are mixed uniformly.

The reason why the gel strength of the protein powder of the present invention having the above structure is stronger than that of the conventional one is presumed to be because the gelling abilities of soybean protein and egg white complement each other during gelling. Ru.

Next, the manufacturing method of the present invention will be described. The undenatured soybean protein solution used as a raw material is preferably, for example, a liquid product of concentrated, separated, extracted soybean protein obtained by a conventional method before being powdered, or a mixture thereof. Moreover, the egg white is preferably a raw egg white solution, a rehydrated product of dried egg white, or a mixture thereof.

Next, these undenatured soybean protein solutions and egg whites are mixed. There is no particular limitation on the method of mixing, but it is sufficient that the two are mixed uniformly. Although it depends on the drying method in the next step,
The mixture is desirably prepared into an aqueous solution having a solid content concentration of about 5 to 20 centimeters. The reason for this is that the time required for drying and the extent to which proteins are denatured by heating during drying are preferably 2 parts and 30 to 70 parts of egg white.

When the amount of egg white is less than 30 parts, it becomes difficult for the protein powder to have the effect of strengthening the gel strength. On the other hand, if the amount of egg white exceeds 70 parts, it is undesirable because it will cause too much egg white complaints. The raw protein aqueous solution prepared in this way is dried, but the drying method is not particularly limited, and may be carried out by, for example, spray drying, vacuum drying, freeze drying, or the like. Note that the drying temperature and the required time may be determined under predetermined conditions.

Although it is not clear why the gel strength of protein powder produced by this method is enhanced.

This seems to be because the egg white protects the soybean protein, which is susceptible to denaturation during drying, making it less susceptible to denaturation. Also,
These protein powders can be widely used as food raw materials that take advantage of their enhanced gel strength. For example, it can be used as a quality improver and filler for fish and livestock paste products.

Further, test examples and examples will explain how the gel strength of the protein powder is enhanced by the protein powder and the method for producing the same of the present invention.

Test example (1) Preparation of sample ■ Inventive product A rehydrated egg white product (egg white solid content 10%) was added to the undenatured soybean protein liquid (moisture content 12.6%) and mixed uniformly to prepare the raw material. .

In addition, the amount of the dried egg white reconstituted product added was 3 types: 2.1 #, 6.3 #, and 189 # with respect to 5 kg of soybean protein liquid. These white powders were then produced.

@ Control product Undenatured soy protein solution (moisture content 12.6%) Add K clean water to adjust the soy protein concentration to 6%.
The pH was brought to 11 by adding sodium dihydroxide solution. Further, 0.5 cicitric acid solution was added to adjust the pH to 7.6. To this pH-adjusted soy protein solution, rehydrated dried egg white (egg white solid content: 1 Oqb) was added and mixed uniformly to prepare a control product raw material. The amount of dried egg white Kihondoshi to be added is 2.
There were three types: 5#, 75#, and 22.5#.

Next, three types of protein powders were produced from these three types of raw material liquids by the same spray drying method as used for the product of the present invention in (2).

(2) Test method Six types of protein powders of the present invention and the control product were prepared as a solution with a concentration of 10% and 15%, heated at 80°C for 90 minutes,
The gel strength of the solidified product was measured using a rheometer.

As can be understood from the above test results, the gel strength of the product of the present invention is superior to that of the control product.

'011 10 Commercially available undenatured isolated soybean protein solution (protein solids concentration 6
%) 50t of desugarized egg white liquid (solid content concentration 11%)
)25# was added and mixed uniformly. Next, this mixed solution was spray-dried (intake temperature 180°C, exhaust temperature 70°C) to obtain dry protein powder 5.2#.

(2) To 30 tons of commercially available undenatured concentrated isolated soybean protein solution (protein solids concentration 1 (1)), 40 tons of dried egg white reconstituted product (solids concentration 10%) was added and mixed uniformly. Example (1) Dried protein powder 6.3# was bound in the same manner as above.

Claims (1)

[Scope of Claims] ■ A protein powder consisting of 70 to 30 parts of soybean protein powder and 30 to 70 parts of egg white powder, and the soybean protein powder is undenatured soybean protein powder ■ Undenatured soybean A method for producing protein powder, which comprises adding egg white to a protein solution and drying it.