JPS6214251B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing soybean protein in undenatured defatted soybeans with an NSI of 85 or higher as a new soybean protein material. More specifically, by appropriately adjusting the ratio of each alkaline earth metal salt added to the protein, such as calcium hydroxide and magnesium hydroxide, proteins can be made to have good compatibility with water (good dispersion) and high solubility. The present invention relates to a method for producing a soybean protein material which has excellent gel-forming properties, exhibits egg white-like physical properties, has a reduced soybean odor, and has no dull color tone. Powdered soy protein materials have binding properties,
Because it has excellent properties necessary for food processing, such as gel-forming ability, emulsifying ability, water retention, and foaming ability, it is used as a quality improvement material in a wide range of fields such as meat paste products, seafood paste products, and various delicatessen dishes. There is. A known method for producing these powdered soybean proteins is as follows. Approximately 10 times the amount of water is added to the defatted soybeans, an alkali is added to adjust the pH to 7-8, and the water-insoluble fraction (commonly known as okara) is separated. Acid is added to the obtained extract to adjust the pH to 4 to 5 to precipitate soybean protein, and the dissolved material (commonly referred to as soybean whey) is separated to obtain acid-precipitated soybean protein. After adding water and further adding an alkali to neutralize and dissolve soybean protein, the resulting neutralized solution was heated, concentrated to a solid concentration of 10 to 13%, and further spray-dried. We have obtained isolated soy protein or concentrated soy protein powder. The above production method has excellent gel-forming properties and excellent solubility and emulsification properties, but it has the drawbacks of poor compatibility with water, a strong soybean odor, and a dull color when the gel is produced. The present inventors have completed the present invention as a result of intensive study on a method to reduce soybean odor, improve dispersion in water, and improve dullness of color while taking advantage of the characteristics created by the above manufacturing method. I came to the conclusion. That is, the present invention provides a first step of obtaining an extract by adjusting an aqueous solution or suspension of undenatured defatted soybeans with an NSI of 85 or higher to pH 6.5 to 7.5, and removing water-insoluble fractions if necessary. In the second step of adjusting the pH to 4.0 to 5.0 and collecting the acid-precipitated protein, the acid-precipitated protein dispersion has a weight ratio of (calcium hydroxide and/or magnesium hydroxide):sodium hydroxide of 1:
Adjust the pH by adding an alkali with a ratio of 12 to 10:7.
6.5 to 7.5, and the third step is to bring it into direct contact with steam in a pipeline, heat it at 80°C to 150°C for 2 seconds or more, and then dry it, The obtained soybean protein material is a protein powder that, in addition to the conventional characteristics, has a less dull color tone and a weak soybean odor. In the present invention, the aqueous solution or suspension of unmodified defatted soybeans with an NSI of 85 or higher refers to an aqueous solution or suspension of defatted soybeans obtained by a low-temperature extraction method. These defatted soybeans generally have an NSI of 85 or higher and are called undenatured defatted soybeans. Water is added to the unmodified defatted soybeans in an amount of 5 to 15 times, preferably 7 to 12 times, to form an aqueous solution or suspension. By this operation, almost all of the water-soluble proteins contained in the undenatured defatted soybeans are dissolved. First, as the first step, the aqueous solution or suspension of the unmodified defatted soybeans is adjusted to pH 6.5 to 7.5,
If necessary, remove the water-insoluble fraction to obtain a soybean protein extract. That is, an alkali such as sodium hydroxide is added to an aqueous solution or aqueous suspension of unmodified defatted soybeans to adjust the pH to 6.5 to 7.5, preferably 6.8 to 7.3, and the mixture is immersed for 10 minutes or more, preferably After heating the liquid temperature to 40° C. to 70° C. to dissolve water-soluble substances, water-insoluble fractions are removed from the resulting slurry using a separator such as a super decanter, if necessary, to obtain an extract. When using okara effectively as a concentrated protein, the next step may be carried out immediately without separating it. Next, as a second step, the extract is adjusted to a pH of 4.0 to
Adjust to 5.0 and collect acid precipitated proteins. The acid used here may be any acid as long as it is permitted as a food additive, and specifically, sulfuric acid, hydrochloric acid, phosphoric acid, acetic acid, etc. are easy to use. The pH of the extract is adjusted to 4.0 to 5.0 using such an acid. In this pH range, protein solubility is at its lowest, and the protein is acid precipitated and can be collected. As a collection method, a commonly used separation method such as a method of separating a precipitate section and a supernatant section using a separator such as a super decanter can be used. Next, as a third step, water is added to the acid-precipitated protein as necessary to form a dispersion with a solid content concentration of 15% to 30%, and (calcium hydroxide and/or magnesium hydroxide): weight of sodium hydroxide The pH is adjusted to 6.5 to 7.5 by adding alkali in a ratio of 1:12 to 10:7, preferably 1:10 to 1:1, and the mixture is brought into direct contact with steam in the pipeline to a temperature of 80°C to After heating at 150°C for 2 seconds or more, preferably 1 minute or more, it is dried. One of the features of the present invention is that the pH is adjusted to 6.5 to 7.5 by adding an alkali (calcium hydroxide and/or magnesium hydroxide):sodium hydroxide weight ratio of 1:12 to 10:7. It is in. If the amount of calcium hydroxide and/or magnesium hydroxide is too large, the properties of the product will be poor gel-forming properties and poor emulsifying properties. Furthermore, if the amount of calcium hydroxide and/or magnesium hydroxide is too small, it will be difficult to improve dullness, reduce soybean odor, and obtain egg white-like gel properties. PH by adding a specific ratio of alkali as above
Adjust to 6.5 to 7.5. When the pH is higher than 7.5, the gel becomes more transparent but takes on a greenish-brown tone.
In addition, it has a strong alkaline odor, making it unsuitable for food. Furthermore, if the pH is lower than 6.5, the solubility in water will be poor, the gel-forming ability will be reduced, and the material will have properties different from those of protein materials that are highly gel-forming. Further, this is brought into direct contact with steam in a pipeline, heated at 80°C to 150°C for at least 2 seconds, preferably at least 1 minute, and then dried. The heat treatment described above is carried out in a high temperature instantaneous gas-liquid mixer equipped with a direct steam injection pipeline, an apparatus commonly known as a jet cooker.
The heating conditions are selected to be 80°C to 150°C for 2 seconds or more. When heated at a temperature higher than 150℃,
Due to overheating of the protein, the gel-forming properties are reduced, and the color becomes dull and grayish brown, making it impossible to obtain the desired product. On the other hand, when heated at 80° C. or lower, properties with excellent gel-forming properties cannot be imparted. If the heating time is less than 2 seconds, the effects of heat treatment such as sterilization will not be apparent. After heating, the product is dried to a moisture content of 10% or less using commonly used drying methods such as spray drying. The method for producing soybean protein material of the present invention takes advantage of the properties of protein through heat treatment, and also eliminates the drawbacks of conventional production methods, such as dispersion in water, dull color tone, and soybean odor, with alkali alkali when neutralizing the soybean odor. This can be improved by adjusting the The soybean protein material of the present invention has particularly excellent functions as a quality improver for livestock meat and fish paste products. The methods for measuring physical properties in Examples and Comparative Examples are as follows. Gel strength: 42 g of pure water was added to 8 g of powder, kneaded in a Laikai machine, heated in a casing at 100° C. for 30 minutes, left to cool, and measured using a rheometer (manufactured by Fuji Rika Kogyo Co., Ltd.). Emulsifying property: Powder; oil; pure water = 1:50:50 weight ratio mixture using a homogenizer (manufactured by Nippon Seiki Co., Ltd.)
After stirring at 15,000 rpm for 5 minutes, transfer to a centrifuge tube.
The mixture was centrifuged at 3000 rpm for 10 minutes, and the amount of emulsion card produced was expressed as a percentage. Protein content: 0.1 g to 0.5 g of the sample was measured by the Kjeldahl method, and this was multiplied by a protein conversion coefficient of 6.25 to obtain crude protein. (Edited by Japan Oil Chemists' Association, Standard Oil and Fat Analysis Test Method) NSI (Water Soluble Nitrogen Index): Place 2.5g of sample in an Erlenmeyer flask and add 100ml of pure water.
shaker (amplitude 60 mm, 150 reciprocations/min)
Shake at 40℃ for 90 minutes. The shaking liquid
After centrifugation at 2000 rpm for 10 minutes, it was filtered through No. 5A paper, and the N content of the resulting liquid was measured by the Kjeldahl method. Water-soluble nitrogen index NSI=S-N/T-N×100 However, T-N: Total nitrogen content (%) of the extracted sample S-N: Water-soluble nitrogen content (%) of the extracted sample (edited by Japan Oil Chemists Association) , standard oil and fat analysis test method) Color tone: The color difference meter used was manufactured by Nippon Denshoku Kogyo Co., Ltd.
The position of the color of the sample in the a, b color solid was determined. Here, the L value represents brightness, and the higher the value, the brighter it is.

【formula】

[Formula] Indicates the degree of each. Powder color tone: Approximately 3 g of sample was filled into a measurement cell and measured. Gel color tone: A measurement cell was filled with a gel prepared in the same manner as in the gel strength measurement and measured. Soy odor: Disperse and dissolve 10g of sample in 500g of tap water,
The mixture was placed in a Kurehalon tube, heated at 90°C for 30 minutes, rapidly cooled, and sensory evaluated after 3 hours. Evaluation method: A panel of 11 people evaluated the soybean odor intensity of the sample produced in Comparative Example 1 by giving it a score of 5 points. Example 1 15 kg of undenatured defatted soybean (NSI87) obtained by low temperature extraction method was suspended in 150 kg of water, and 68 g of sodium hydroxide was added to adjust the pH to 7.2. Then 50℃, 30
The mixture was extracted with stirring for several minutes, and separated into a soluble section and a water-insoluble section using a separator. 150 g of sulfuric acid was added to the obtained dissolution section to adjust the pH to 4.5 and aggregate the proteins. Next, a supernatant fraction and an agglomerated fraction were separated using a separator to obtain 22.8 kg of acid-precipitated protein. After adding 18 kg of water to the total amount of acid-precipitated protein obtained and crushing it, calcium hydroxide: sodium hydroxide =
The pH was adjusted to 6.9 using a 1:7 mixture. Then, 110
After heat sterilizing at ℃ for 2 minutes in a diet stocker, spray drying was performed with a spray dryer to obtain 5.5 kg of soybean protein material of the present invention. Comparative Example 1 As a comparative example, acid-precipitated protein was obtained in the same manner as in Example 1, and 22.8 kg of the obtained acid-precipitated protein was
After adding 15 kg of water and crushing it with a crusher, the pH was adjusted to 7.0 with sodium hydroxide. Then, after sterilizing by heating at 120°C for 2 minutes in a diet stocker,
Spray drying was performed using a spray dryer to obtain 5.3 kg of isolated soybean protein powder. Table 1 shows the physical properties of the obtained powder.

[Table] Examples 2 to 4, Comparative Examples 2 and 3 Acid-precipitated proteins were obtained in the same manner as in Example 1. 0.7 parts of water was added to 1 part of the acid-precipitated protein obtained, and the mixture was crushed using a crusher. Next, a mixture of calcium hydroxide and sodium hydroxide shown in Table 2 was added to adjust the pH to 7.2, followed by heat treatment at 120°C for 1 minute in a jet stocker, and then spray drying with a spray dryer to obtain the product. Obtained. Table 2 shows the physical properties of the obtained product.

[Table] Examples 5 and 6, Comparative Examples 4 and 5 Acid-precipitated proteins were obtained in the same manner as in Example 1.
1.0 part of water was added to 1 part of the acid-precipitated protein obtained, and the mixture was crushed using a crusher. Then pH was adjusted with a mixture of calcium hydroxide and sodium hydroxide = 1:3.
After adjusting as shown in Table 3, use a jet stocker.
The mixture was heat treated at 100°C for 2 minutes and then spray dried using a spray dryer to obtain a product. Table 3 shows the physical properties of the obtained product.

【table】

[Table] Examples 7 and 8, Comparative Examples 6 and 7 Acid-precipitated proteins were obtained in the same manner as in Example 1, 1.2 parts of water was added to 1 part of the obtained acid-precipitated proteins, and the mixture was crushed in a disintegrator. Disintegrated. Next, adjust the pH using a mixture of calcium hydroxide and sodium hydroxide = 1:6.
Adjusted to 7.0. After adjusting the pH, heat treatment was performed in a jet stocker under the conditions shown in Table 4, and spray drying was performed in a spray dryer to obtain a product having the physical properties shown in Table 4.

[Table] Examples 9, 10, 11 Acid-precipitated proteins were obtained in the same manner as in Example 1, and 1.1 parts of water was added to 1 part of the obtained acid-precipitated proteins, followed by disintegration using a disintegrator. Next, a neutralized solution was prepared at the mixing ratio of magnesium hydroxide:sodium hydroxide shown in Table 5. After adjusting the neutralizing solution, heat at 120℃ and 90
The product was heat-treated for seconds and spray-dried using a spray dryer to obtain a product having the physical properties shown in Table 5.

【table】

【table】

Claims (1)

[Claims] 1 The first step of obtaining an extract by adjusting an aqueous solution or aqueous suspension of undenatured defatted soybeans with an NSI of 85 or higher to PH 6.5 to 7.5, and removing water-insoluble fractions if necessary. 5.0 and collect the acid-precipitated protein, in the dispersion of the acid-precipitated protein,
Add an alkali (calcium hydroxide and/or magnesium hydroxide):sodium hydroxide weight ratio of 1:12 to 10:7 to adjust the pH to 6.5 to 7.5, and then directly steam it in the pipeline. A method for producing a soybean protein material, which comprises a third step of contacting with a soybean protein material, heating at 80°C to 150°C for 2 seconds or more, and then drying.