JPS60251840A - Preparation of cheese-like food - Google Patents
Preparation of cheese-like foodInfo
- Publication number
- JPS60251840A JPS60251840A JP59104680A JP10468084A JPS60251840A JP S60251840 A JPS60251840 A JP S60251840A JP 59104680 A JP59104680 A JP 59104680A JP 10468084 A JP10468084 A JP 10468084A JP S60251840 A JPS60251840 A JP S60251840A
- Authority
- JP
- Japan
- Prior art keywords
- protein
- cheese
- amylase
- crude
- soybean protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 25
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 46
- 239000004382 Amylase Substances 0.000 claims abstract description 43
- 102000013142 Amylases Human genes 0.000 claims abstract description 43
- 108010065511 Amylases Proteins 0.000 claims abstract description 43
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 42
- 235000019418 amylase Nutrition 0.000 claims abstract description 41
- 239000012460 protein solution Substances 0.000 claims abstract description 24
- 108091005804 Peptidases Proteins 0.000 claims abstract description 17
- 102000035195 Peptidases Human genes 0.000 claims abstract description 16
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 5
- 239000000654 additive Substances 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000018102 proteins Nutrition 0.000 claims abstract description 3
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 3
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 230000003301 hydrolyzing effect Effects 0.000 claims description 4
- 229940001941 soy protein Drugs 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
- 244000068988 Glycine max Species 0.000 abstract description 9
- 235000010469 Glycine max Nutrition 0.000 abstract description 9
- 235000013351 cheese Nutrition 0.000 abstract description 7
- 239000000243 solution Substances 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 239000005018 casein Substances 0.000 abstract description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 4
- 235000021240 caseins Nutrition 0.000 abstract description 4
- 230000007062 hydrolysis Effects 0.000 abstract description 4
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 4
- 239000003925 fat Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract 2
- 235000019833 protease Nutrition 0.000 abstract 2
- 239000005862 Whey Substances 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 239000008157 edible vegetable oil Substances 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 108090001015 cancer procoagulant Proteins 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000006911 enzymatic reaction Methods 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000011541 reaction mixture Substances 0.000 description 3
- 241000270298 Boidae Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 229940025131 amylases Drugs 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- NHJVRSWLHSJWIN-UHFFFAOYSA-N 2,4,6-trinitrobenzenesulfonic acid Chemical compound OS(=O)(=O)C1=C([N+]([O-])=O)C=C([N+]([O-])=O)C=C1[N+]([O-])=O NHJVRSWLHSJWIN-UHFFFAOYSA-N 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 102000005158 Subtilisins Human genes 0.000 description 1
- 108010056079 Subtilisins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001962 electrophoresis Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
良粟上火租朋捌夏
本発明は、分離大豆蛋白を利用してチーズ様食品を製造
する方法、更に詳しくは、分離大豆蛋白を蛋白分解酵素
が混在する粗アミラーゼにより加水分解して得られる蛋
白溶液を基材として用いることにより、組織および風味
の点でチーズに近似した食品を製造する方法に関する。[Detailed Description of the Invention] The present invention relates to a method for producing a cheese-like food using isolated soybean protein, and more specifically, a method for producing a cheese-like food using isolated soybean protein, and more specifically, a method for producing a cheese-like food by using isolated soybean protein with crude amylase mixed with a proteolytic enzyme. This invention relates to a method for producing a food product that resembles cheese in terms of texture and flavor by using a protein solution obtained by hydrolyzing it as a base material.
従】ｑＬ社
従来、大豆蛋白を利用してチーズ様食品を製造する方法
として、大豆粉にタカジャスターゼのような酵素剤を作
用させて大豆粉中の遊離アミノ酸を増加させるとともに
炭水化物を５消化性にすることによって、大豆中の特異
臭を消失させて風味の改善されたチーズ様食品を製造す
る方法（特公昭４０−２１２３０号）および豆粉と水溶
性大豆カゼインに中性蛋白分解酵素をそれぞれ作用させ
て得られる消化物の混合物を基材とするチーズ様食品の
製透性（特公昭４５−７９５０号）が知られている。qL Company Conventionally, as a method for producing cheese-like foods using soybean protein, an enzyme agent such as Takajustase is applied to soybean flour to increase the free amino acids in the soybean flour and to digest carbohydrates. A method for producing a cheese-like food with improved flavor by eliminating the specific odor in soybeans by adding a neutral proteolytic enzyme to soybean flour and water-soluble soybean casein (Japanese Patent Publication No. 40-21230) The permeability of a cheese-like food based on a mixture of digested products obtained by reacting each of them is known (Japanese Patent Publication No. 7950/1983).
しかし、これらの方法によって得られる製品は大豆特有
の異臭味が除去され風味が良好であるとしても、組織が
軟弱である゛という欠点がある。However, even though the products obtained by these methods have a good flavor and remove the off-flavor peculiar to soybeans, they have the disadvantage of having a weak structure.
なお、製品の組織の軟弱化を防止する目的で、蛋白含量
の高い分離大豆蛋白をそのまま利用することも考えられ
るが、この場合には得られる製品に大豆特有の異臭味と
収斂味が残り、加うるに、分離大豆蛋白は非常に保水性
が高いことから、製品の組織が脆くなり、かつミイリー
となることが経験的に知られていて実用的でない。In addition, in order to prevent the softening of the product's structure, it is possible to use isolated soybean protein with a high protein content as is, but in this case, the resulting product will retain the off-flavor and astringent taste characteristic of soybeans. In addition, it has been empirically known that isolated soybean protein has a very high water-retention property, which makes the structure of the product brittle and grainy, making it impractical.
八 （シよ゛と る。占
本発明者は、大豆蛋白を利用するチーズ様食品の製造に
関する上述したような状況に鑑み、検討した結果、蛋白
含量の高い分離大豆蛋白（蛋白含量９０％以上）に粗ア
ミラーゼを作用させ加水分解して得つれ金高濃度の蛋白
溶液を基材として用いてチーズ様食品を製造する場合、
風味および組織もチーズに極めて近似した製品が得られ
ることを見出した。(8) In view of the above-mentioned situation regarding the production of cheese-like foods using soybean protein, the inventor of the present invention has investigated isolated soybean protein with a high protein content (protein content of 90% or more). ) is hydrolyzed by the action of crude amylase, and a protein solution with a high concentration of gold is used as a base material to produce a cheese-like food.
It has been found that a product can be obtained which also closely resembles cheese in flavor and texture.
すなわち、本発明は、原料として蛋白含量の高い分離大
豆蛋白を用い、この分離大豆蛋白に蛋白分解酵素が混在
する粗アミラーゼを作用させ、加水分解して得られる約
２０〜約３５％の高濃度蛋白溶液を基材として用いるこ
とにより、風味および組織がチーズに近似したチーズ様
食品を製造する方法を提供することを目的とする。That is, the present invention uses isolated soybean protein with a high protein content as a raw material, and allows crude amylase mixed with proteolytic enzymes to act on this isolated soybean protein to hydrolyze it, resulting in a high concentration of about 20 to about 35%. The object of the present invention is to provide a method for producing a cheese-like food product that has a flavor and structure similar to cheese by using a protein solution as a base material.
以下本発明の詳細な説明する。The present invention will be explained in detail below.
光釧（２）構成
本発明の構成上の特徴は、分離大豆蛋白に、蛋白分解酵
素が混在する粗アミラーゼを作用させて該大豆蛋白を加
水分解して高濃度蛋白溶液を閑製し、該蛋白溶液を基材
としこれにカゼイン、食用油脂、食塩及び乳化剤等のチ
ーズ様食品の製造に通常用いられる添加物を添加して加
熱乳化した後、冷却することにある
ここでいう“蛋白分解酵素が混在する粗アミラーゼ”と
は種々の酵素源（動物、植物および微生物）から調製さ
れる、デン粉の１４．１−６結合を加水分解する酵素の
粗製品を意味するものであって、アミラーゼのほかに微
量の数種類の蛋白分解酵素を含むものである。すなわち
、本発明で用いる粗アミラーゼは化学的に純粋なアミラ
ーゼではない。Hikarisen (2) Structure The structural feature of the present invention is that crude amylase mixed with a proteolytic enzyme is applied to isolated soybean protein to hydrolyze the soybean protein to produce a highly concentrated protein solution. The "proteolytic enzyme" used here consists of using a protein solution as a base material, adding additives commonly used in the production of cheese-like foods such as casein, edible fats and oils, salt, and emulsifiers, heating and emulsifying the solution, and then cooling it. The term "crude amylase containing a mixture of In addition to this, it also contains trace amounts of several types of proteolytic enzymes. That is, the crude amylase used in the present invention is not chemically pure amylase.
このような微量の蛋白分解酵素が混在する相アミラーゼ
（以下粗アミラーゼと称する）を分離大豆蛋白に作用さ
せると粗アミラーゼに含まれている微量の蛋白分解酵素
により大豆蛋白が適度の大きさに切断されてその本来の
保水性が減少してチーズに近似した滑らかな組織を有す
るチーズ様食品の基材として適したものとなる。When phase amylase (hereinafter referred to as crude amylase) containing such a trace amount of proteolytic enzyme is applied to isolated soybean protein, the soybean protein is cut to an appropriate size by the trace amount of proteolytic enzyme contained in the crude amylase. As a result, its original water-holding ability is reduced, making it suitable as a base material for cheese-like foods having a smooth texture similar to cheese.
また、分離大豆蛋白に粗アミラーゼを作用させると、蛋
白分解酵素を作用させた場合に比し、粗アミラーゼ中の
蛋白分解酵素が非常に温和に作用するので長時間作用さ
せても苦味を生成することがない。Furthermore, when crude amylase is allowed to act on isolated soybean protein, the proteolytic enzyme in the crude amylase acts very mildly compared to when a proteolytic enzyme is used, so even if it is allowed to act for a long period of time, it produces a bitter taste. Never.
因に、分離大豆蛋白に蛋白分解酵素を作用させる場合に
は苦味の生成は避けられない。Incidentally, when a proteolytic enzyme is applied to isolated soybean protein, the production of bitterness is unavoidable.
次に、参考として分離大豆蛋白に粗アミラーゼを作用さ
せた場合にみられる大豆蛋白の変化の状態を調べた結果
を添付図に示した。Next, as a reference, the results of examining the state of change in soybean protein observed when crude amylase was applied to isolated soybean protein are shown in the attached figure.
添付図は、分離大豆蛋白に市販の粗アミラーゼ酵素剤を
作用させた場合の加水分解の程度をＴＮＢＳ法（遊離ア
ミノ基の測定法）に基づいて測定した結果を示したもの
であって、粗アミラーゼ酵素剤の種類により程度の差は
みられるも、籾アミラーゼ中に含まれる蛋白分解酵素に
より大豆蛋白が加水分解されることが確認し得る。また
、この大豆蛋白の粗アミラーゼによる加水分解は、粗ア
ミラーゼを作用させた分離大豆蛋白と未処理分離大豆蛋
白についてＳＤＳ電気泳動に基づく分子量の変化パター
ンを測定すると、未処理分離大豆蛋白の典型的な分子量
パターンに対して粗アミラーゼを作用させたものの分子
量パターンが小さい方ヘシフトすることからも窺い知る
ことができる。The attached figure shows the results of measuring the degree of hydrolysis when a commercially available crude amylase enzyme was applied to isolated soybean protein based on the TNBS method (free amino group measurement method). It can be confirmed that soybean protein is hydrolyzed by the proteolytic enzyme contained in rice amylase, although the degree of hydrolysis varies depending on the type of amylase enzyme agent. In addition, this hydrolysis of soybean protein by crude amylase was found to be typical of untreated soybean protein when the molecular weight change pattern was measured based on SDS electrophoresis for isolated soybean protein treated with crude amylase and untreated soybean protein. This can also be seen from the fact that when crude amylase is applied to a normal molecular weight pattern, the molecular weight pattern shifts to a smaller one.
上述したように、分離大豆蛋白にデン粉の加水分解酵素
である粗アミラーゼを作用させることにより、大豆蛋白
が適当に加水分解されて、チーズに近似した組織を呈す
るチーズ様食品の基材として適した高濃度の蛋白溶液に
なることは予測し得ないことであると考える。As mentioned above, by allowing crude amylase, a starch hydrolyzing enzyme, to act on isolated soy protein, the soy protein is appropriately hydrolyzed, making it suitable as a base material for cheese-like foods that exhibit a structure similar to cheese. We believe that it is unpredictable that a highly concentrated protein solution would result.
本発明において分離大豆蛋白に粗アミラーゼを作用させ
るには、分離大豆蛋白を一定量の水、好ましくは温水（
５０〜６０℃）に加えて所定、の濃度の溶液に調製した
ものに、粗アミラーゼをそれに混在している蛋白分解酵
素の至適ｐｌ！および温度の条件下に３０分〜６０分程
度作用させるとよく、また、大豆臭や苦味のない蛋白溶
液を得るには、下記に示すように、粗アミラーゼを２段
階で作用させることがよい。In the present invention, in order to cause crude amylase to act on isolated soybean protein, the isolated soybean protein is mixed with a certain amount of water, preferably warm water (
50 to 60°C) and a solution of a predetermined concentration, with crude amylase mixed therein. It is preferable to allow the crude amylase to act for about 30 to 60 minutes under the following conditions: and temperature. In order to obtain a protein solution without soybean odor or bitter taste, it is preferable to allow the crude amylase to act in two stages as shown below.
すなわち、最初に分離大豆蛋白の半量を一定の水又は温
水に加えて１０％〜１７．５％程度の濃度の溶液にした
ものに粗アミラーゼを上述のようにして作用させ、得ら
れた蛋白溶液に、残り半量の分離大豆蛋白と粗アミラー
ゼを更に加えて同様にして酵素による加水分解を行ない
、最終的に２０〜３５％程度の高濃度蛋白溶液を得る。That is, first, half of the isolated soybean protein is added to a certain amount of water or warm water to make a solution with a concentration of about 10% to 17.5%, and crude amylase is applied as described above to obtain a protein solution. Then, the remaining half of the isolated soybean protein and crude amylase are further added and hydrolyzed with enzymes in the same manner to obtain a protein solution with a high concentration of about 20 to 35%.
なお、ここで用いる粗アミラーゼはそれぞれ別々の種類
のものであってもよい。Note that the crude amylases used here may be of different types.
因に、市販の各種粗アミラーゼの作用上の至適条件を例
示すると、Ｐ−アミラーゼ（シグマ社製の商品名）では
ｐｎ ７〜８、温度６０℃、テナーゼ（協和マイルズ社
製の商品名）ではｐｎ ６〜８、温度５０〜６０℃、ま
たダイアザイム（協和マイルズ社製の商品名）ではｐＨ
４，５、温度５０℃である。Incidentally, to exemplify the optimal conditions for the action of various commercially available crude amylases, P-amylase (trade name manufactured by Sigma) has a pn of 7 to 8, a temperature of 60°C, and tenase (trade name manufactured by Kyowa Miles Co., Ltd.). For example, pn 6-8, temperature 50-60℃, and pH for Diazyme (trade name manufactured by Kyowa Miles Co., Ltd.).
4.5, the temperature is 50°C.
分離大豆蛋白の溶液を粗アミラーセで酵素分解すると、
得られる蛋白溶液の粘度が低下するので、上述のように
酵素分解を２段階で行なうと作業がやり易くなる。When a solution of isolated soybean protein is enzymatically decomposed with crude amylase,
Since the viscosity of the resulting protein solution decreases, the enzymatic decomposition is performed in two stages as described above, making the process easier.
すなわち、本発明において上記粗アミラーゼを作用させ
る場合、得られる蛋白溶液の濃度が３５％以上になるよ
うにすると、分離大豆蛋白がスラリー状となり粗アミラ
ーゼが均一に作用しない。しかし、２段階で酵素分解を
行なう場合には常に溶液またはペースト状で作用するた
め、安定した高濃度蛋白溶液が得られる。That is, when the crude amylase is applied in the present invention, if the concentration of the resulting protein solution is set to be 35% or more, the separated soybean protein becomes a slurry and the crude amylase does not act uniformly. However, when enzymatic decomposition is carried out in two stages, it always works in the form of a solution or paste, so a stable and highly concentrated protein solution can be obtained.
上述したようにし°Ｃ分離大豆蛋白に粗アミラーゼを作
用させて得られる高濃度蛋白溶液を基材として用いてチ
ーズ様食品を製造するには、該蛋白溶液に、従来チーズ
様食品の製造に通常用いられる添加物、すなわち、カゼ
インのような蛋白素材、植物性食用油脂、乳化剤および
安定剤（例えばキサンタンガム、グアガム、カラギーナ
ン等）を適宜添加して高速攪拌下（７５０ｒｐｍ 〜１
５００ｒｐｍ）で加熱乳化したのち、冷却するとよい。In order to produce a cheese-like food using the highly concentrated protein solution obtained by reacting crude amylase on soybean protein separated at °C as described above as a base material, the protein solution is added with the following ingredients that are conventionally used in the production of cheese-like foods. Additives to be used, that is, protein materials such as casein, vegetable edible fats and oils, emulsifiers and stabilizers (e.g. xanthan gum, guar gum, carrageenan, etc.) are added as appropriate, and the mixture is stirred at high speed (750 rpm to 100 rpm).
It is preferable to emulsify by heating at 500 rpm) and then cool.
このようにして得られたチーズ様食品は、プロセスチー
ズのなめらかさ及び歯ごたえを呈する食感をかね備えた
、チーズに極めて近似した組織と風味を有する製品とな
る。The cheese-like food product thus obtained has a texture and flavor that is extremely similar to cheese, and has the smoothness and chewy texture of processed cheese.
以上述べたように、本発明は、従来大豆蛋白を利用して
チーズ様食品を製造するに当ってみられた欠点を解消す
ることに成功したものであって、大豆蛋白の利用上益す
るところが大きいものである。As described above, the present invention has succeeded in overcoming the drawbacks that have conventionally been seen in producing cheese-like foods using soybean protein, and the advantages of using soybean protein are as follows. It's big.
以下に実施例を示して本発明を更に具体的に説明する。EXAMPLES The present invention will be explained in more detail with reference to Examples below.
実施例
蛋白含量が９２％の分離大豆蛋白（米国アーチャーダニ
エルズ・ミツトランド社製） ３ｋｇを６０℃の温水２
０ｋｇに加えてよく混合した液に、乳酸（又は水酸化ナ
トリウム）でｐＨを７に調整した後、粗アミラーゼとし
てｐ−アミラーゼ（シグマ社製の商品名）３０’ｓ＋を
添加して約３０分間反応させた。Example: 3 kg of isolated soybean protein with a protein content of 92% (manufactured by Archer Daniels-Midstrand, USA) was heated to 60°C.
After adjusting the pH to 7 with lactic acid (or sodium hydroxide), add p-amylase (trade name manufactured by Sigma) 30's+ as crude amylase to the well-mixed solution for about 30 minutes. Made it react.
ついで、この反応混合液に、上記分離大豆蛋白３ｋｇお
よび粗アミラーゼとしてテナーゼ（協和マイルズ社製の
商品名） １５０ｇを加えて上記と同様にして５０℃の
温度で３０分間反応させた。Next, 3 kg of the above-mentioned isolated soybean protein and 150 g of tenase (trade name, manufactured by Kyowa Miles Co., Ltd.) as crude amylase were added to this reaction mixture, and the mixture was reacted for 30 minutes at 50° C. in the same manner as above.
因に、上記第１段階での酵素反応前の混合液の粘度は７
ポイズであったが、反応後の反応混合液の粘度は０．８
ポイズに低下し、また、この反応混合液に第２段階とし
て分離大豆蛋白とｐ−アミラーゼを添加したものの粘度
は８０ボイズであったが、酵素反応後には粘度は５０ボ
イズに低下した。Incidentally, the viscosity of the liquid mixture before the enzyme reaction in the first step is 7.
The viscosity of the reaction mixture after the reaction was 0.8.
Furthermore, the viscosity of the reaction mixture to which isolated soybean protein and p-amylase were added as a second step was 80 boids, but after the enzymatic reaction, the viscosity decreased to 50 boids.
上述のように２段階の酵素反応によって２３％の濃度の
蛋白溶液２６ｋｇが得られた。As described above, 26 kg of a protein solution with a concentration of 23% was obtained by the two-step enzymatic reaction.
ついで、このようにして得られた高濃度蛋白溶液に大豆
硬化油（融点３４℃） １５ｋｇ、脱脂粉乳１．５ｋｇ
、食塩８００ｇ、乳化剤８００ｇ、クエン酸４００ｇ、
安定剤としてのキサンタンガム５０ｇ、フレーバー４０
ｇ、着色料７０ｇ、および調味料ｔｔ）ｇを加えたもの
をステファン乳化釜に入れ、高速攪拌（７５０ｒｐｍ）
シながら、８５℃の温度になるまで加熱融解させて均
一な乳化物を得た。この乳化物を１０℃以下に冷却して
チーズ様食品を得た。Next, 15 kg of hydrogenated soybean oil (melting point 34°C) and 1.5 kg of skim milk powder were added to the highly concentrated protein solution thus obtained.
, 800g of salt, 800g of emulsifier, 400g of citric acid,
50g xanthan gum as stabilizer, flavor 40
g, coloring agent 70 g, and seasoning tt) g were added to a Stefan emulsification pot, and stirred at high speed (750 rpm).
While stirring, the mixture was heated and melted until the temperature reached 85° C. to obtain a uniform emulsion. This emulsion was cooled to below 10°C to obtain a cheese-like food.
次に、このようにして得られたチーズ様食品の物性およ
び品質について官能評価を行なった結果を下記表に示す
。なお、比較として、上記実施例においてテナーゼおよ
びｐ−アミラーゼに代えて市販のアルカラーゼを用いる
ほかは、同様な手順に従ってチーズ様食品を調製したも
のについて同様の官能評価を行なった結果も併わせ表に
示した。Next, the results of a sensory evaluation of the physical properties and quality of the cheese-like food thus obtained are shown in the table below. For comparison, the results of a similar sensory evaluation of a cheese-like food prepared according to the same procedure as in the above example except that commercially available alcalase was used in place of tenase and p-amylase are also shown in the table. Indicated.
上記表にみられるように、本発明によって得られる製品
の物性および品質は比較例に比し組織および風味の点で
優れていることがわかる。As seen in the above table, it can be seen that the physical properties and quality of the products obtained by the present invention are superior to those of the comparative examples in terms of texture and flavor.
添付図は、分離大豆蛋白に粗アミラーゼを作用させた場
合にみられる大豆蛋白の変化の状態を示したものである
。
出願人 雪印乳業株式会社
代理人 宮 １）広 豊The attached figure shows the state of change in soybean protein observed when crude amylase is applied to isolated soybean protein. Applicant Snow Brand Milk Products Co., Ltd. Agent Miya 1) Yutaka Hiro
Claims (2)
ラーゼを作用させて該大豆蛋白を加水分解して高濃度蛋
白溶液を調製し、該蛋白溶液を基材とし、これにカゼイ
ン、食用油脂、食塩および乳化剤等のチーズ様食品の製
造上用いられる添加物を添加して加熱乳化した後、冷却
することを特徴とするチーズ様食品の製造法。(1) A high-concentration protein solution is prepared by hydrolyzing the isolated soybean protein by applying crude amylase mixed with a proteolytic enzyme. A method for producing a cheese-like food, which comprises adding additives used in the production of cheese-like foods, such as salt and an emulsifier, and heating and emulsifying the mixture, followed by cooling.
る粗アミラーゼで処理して加水分解し、得られた蛋白溶
液に分離大豆蛋白の残りの半量と蛋白分解酵素が混在す
る同一もしくは他の種類の粗アミラーゼを添加して加水
分解して約２０〜約３５％の高濃度蛋白溶液を調製する
特許請求の範囲第（１）項記載の製造法。(2) Half of the isolated soy protein is treated with crude amylase mixed with a proteolytic enzyme to hydrolyze it, and the resulting protein solution is mixed with the remaining half of the isolated soy protein and the same or other protein mixed with a protease. The method according to claim 1, wherein a high concentration protein solution of about 20 to about 35% is prepared by adding and hydrolyzing various types of crude amylase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59104680A JPS60251840A (en) | 1984-05-25 | 1984-05-25 | Preparation of cheese-like food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59104680A JPS60251840A (en) | 1984-05-25 | 1984-05-25 | Preparation of cheese-like food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60251840A true JPS60251840A (en) | 1985-12-12 |
| JPS6249014B2 JPS6249014B2 (en) | 1987-10-16 |
Family
ID=14387183
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59104680A Granted JPS60251840A (en) | 1984-05-25 | 1984-05-25 | Preparation of cheese-like food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60251840A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0239851A (en) * | 1988-07-27 | 1990-02-08 | Seiwa Kasei Kk | Cheese-like food |
| AU650821B1 (en) * | 1993-05-28 | 1994-06-30 | Abbott Laboratories | Enteral nutritional product |
| US5403826A (en) * | 1993-05-28 | 1995-04-04 | Abbott Laboratories | Nutritional product for persons infected with human immunodeficiency virus |
| US5480872A (en) * | 1993-05-28 | 1996-01-02 | Abbott Laboratories | Method of providing enternal nutritional support to persons infected with human immunodeficiency virus |
| US5514656A (en) * | 1993-05-28 | 1996-05-07 | Abbott Laboratories | Method of providing enteral nutritional support for patients undergoing radiation therapy and/or chemotherapy |
| US5547927A (en) * | 1993-05-28 | 1996-08-20 | Abbott Laboratories | Enteral nutritional product for patients undergoing radiation therapy and/or chemotherapy |
| JP2017512468A (en) * | 2014-03-26 | 2017-05-25 | ロケット フレールＲｏｑｕｅｔｔｅ Ｆｒｅｒｅｓ | Aggregates comprising at least one plant protein and at least one milk protein, their production and their use |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS496107A (en) * | 1972-05-02 | 1974-01-19 | ||
| JPS53118547A (en) * | 1977-03-26 | 1978-10-17 | Ajinomoto Kk | Production of protein food |
-
1984
- 1984-05-25 JP JP59104680A patent/JPS60251840A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS496107A (en) * | 1972-05-02 | 1974-01-19 | ||
| JPS53118547A (en) * | 1977-03-26 | 1978-10-17 | Ajinomoto Kk | Production of protein food |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0239851A (en) * | 1988-07-27 | 1990-02-08 | Seiwa Kasei Kk | Cheese-like food |
| AU650821B1 (en) * | 1993-05-28 | 1994-06-30 | Abbott Laboratories | Enteral nutritional product |
| US5403826A (en) * | 1993-05-28 | 1995-04-04 | Abbott Laboratories | Nutritional product for persons infected with human immunodeficiency virus |
| US5480872A (en) * | 1993-05-28 | 1996-01-02 | Abbott Laboratories | Method of providing enternal nutritional support to persons infected with human immunodeficiency virus |
| US5514656A (en) * | 1993-05-28 | 1996-05-07 | Abbott Laboratories | Method of providing enteral nutritional support for patients undergoing radiation therapy and/or chemotherapy |
| US5514655A (en) * | 1993-05-28 | 1996-05-07 | Abbott Laboratories | Enteral nutritional with protein system containing soy protein hydrolysate and intact protein |
| US5547927A (en) * | 1993-05-28 | 1996-08-20 | Abbott Laboratories | Enteral nutritional product for patients undergoing radiation therapy and/or chemotherapy |
| JP2017512468A (en) * | 2014-03-26 | 2017-05-25 | ロケット フレールＲｏｑｕｅｔｔｅ Ｆｒｅｒｅｓ | Aggregates comprising at least one plant protein and at least one milk protein, their production and their use |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6249014B2 (en) | 1987-10-16 |
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