JPS6228659B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a powder seasoning containing soybean extraction residue.

Seasonings can be used in various forms such as liquid, paste, solid, or powdered. Among these, seasonings used in powdered form are particularly easy to handle and use during the distribution process. With the recent advances in drying technology and granulation technology, various products have been manufactured.

However, while powdered seasonings are easy to use because they are in the form of dry particles, they also have drawbacks such as the fact that they tend to absorb moisture during storage, causing changes in appearance such as wetting and browning, and the flavor tends to deteriorate. .

These storage disadvantages of powdered seasonings can be found in various powdered seasonings, although there are differences in degree.
This is particularly a problem in powdered seasonings containing natural seasonings, such as animal protein hydrolysates, plant protein hydrolysates, yeast extracts, and the like.

The above-mentioned drawbacks of powdered seasonings are observed not only when seasonings are stored alone, but also when they are actually used in foods, and are a factor in lowering their commercial value.

For example, in the case of processed products made mainly of seafood, so-called seafood delicacies, the seafood is often seasoned and dried, and then coated with seasoning powder. These powders usually contain various seasonings, so when sprinkled on seafood, the powder absorbs moisture during storage, causing changes in appearance such as wet browning, reducing product value, and in some cases causing damage. It can also cause mold to grow.

Furthermore, in addition to the storage disadvantages mentioned above, some conventional powder seasonings have poor fluidity as a powder, insufficient dispersibility in water, etc. There are also some dissatisfaction in terms of sexuality.

In view of the above circumstances, the inventors of the present invention conducted various studies to develop a powdered seasoning that has good storage stability and is convenient to use.The inventors of the present invention solved the above drawbacks by incorporating soybean extraction residue into the powdered seasoning. We have found that this problem can be solved and have completed the present invention.

That is, the present invention is an extraction residue obtained by extracting soybeans or defatted soybeans with an aqueous solvent,
Its ingredients have a protein content of 50% by weight on a dry matter basis
The following is a powder seasoning containing a dry powder containing 30% by weight or less of soluble components other than protein and 40% by weight or more of insoluble components at a ratio of 0.5 to 80% by weight.

In the present invention, the soybean extraction residue refers to soybeans or defatted soybeans in which some or all of the proteins and other soluble components are removed by some method, resulting in approximately 50% by weight or less of protein and approximately 50% by weight or less of soluble components other than protein on a dry matter basis. Contains 30% by weight or less and approximately 40% by weight or more of insoluble components. More preferably, the protein content is 30% by weight or less, soluble components other than protein is about 10% by weight or less, and insoluble components are about 60% by weight or more. The soybeans used as raw materials may be defatted or non-defatted.

Here, soluble components other than proteins include, for example, oligosaccharides such as sucrose, raffinose, and stachyose, organic acids such as citric acid and malic acid, oils and fats, and soluble inorganic salts, and insoluble components include, for example, There are polysaccharides such as hemicellulose, cellulose, and pectin that are not or difficult to extract with water.

As a method for removing protein and other soluble components from soybeans or defatted soybeans, for example, soybeans or defatted soybeans may be soaked in about 2 to 20 times the volume of water or a weak alkaline aqueous solution (e.g., a sodium hydroxide aqueous solution with a pH of about 9). Examples include a method of extracting with an aqueous solvent and removing the extract by filtration or centrifugation to obtain a soybean extraction residue. At this time, the extraction temperature, extraction time, etc. can be adjusted as appropriate, but generally about 15~
100°C for about 15 minutes to 2 hours is used. Such extraction operation may be repeated two or more times. In addition, if you want to obtain a soybean extraction residue with a particularly low protein content, you can increase the pH of the solvent used for extraction (e.g., an aqueous sodium hydroxide solution with a pH of about 11). Although this is a method for simultaneously removing components, it is also possible to first extract and remove soluble components and then extract and remove proteins to obtain the desired soybean extraction residue. For example, soybeans or defatted soybeans are first extracted with an aqueous solution adjusted to a pH of around 4.5 or an aqueous solution containing a hydrophilic organic solvent such as ethanol to remove non-protein soluble components, and then extracted with a neutral or alkaline aqueous solvent. Proteins can also be extracted and removed to obtain a soybean extraction residue. In any of the above methods, proteolytic enzymes (eg, pronase, papain) may be used to assist in protein extraction.

The soybean extraction residue obtained by this method is
Protein content is approximately 50% by weight or less, other soluble components are approximately 30% by weight or less, and insoluble components are approximately 40% by weight.
% by weight or more, it has better water retention than soybeans or defatted soybean powder, has higher whiteness, and has improved odor and flavor.

The protein content and the content of other soluble components can be reduced by repeating the above operations or by appropriately combining the above operations.

For the purposes of the present invention, the protein content should be approximately 30% by weight or less, and the other soluble components should be approximately 30% by weight or less.
Particularly preferred is less than 10% by weight and more than about 60% by weight of insoluble components. Further, it is more preferable to lower the protein content to about 13% by weight.

The soybean extraction residue thus obtained contains a large amount of water and is generally preferably subjected to a drying step next. Known drying methods can be used, such as vacuum drying, drum drying, flash drying, ventilation drying, or a combination of two or more of these methods. As a special example, when the particle size of the raw material is fine, it is also possible to further add water to the water-containing extraction residue for dispersion and spray drying. In either case, the moisture content is approximately 10% by weight.
The following should be used.

The particle size of the soybean extraction residue of the present invention is not particularly limited and can be used as is, but better effects may be obtained by making the particle size finer.

The soybean or defatted soybean used as the raw material for producing the soybean extraction residue may have a variety of particle sizes, from flakes to powder. Regarding the particle size of the soybean extraction residue, it is preferable that about 80% or more of the soybean extraction residue has a particle size smaller than 0.15 mm. To obtain a product with a fine particle size, if the soybean or defatted soybean used as a raw material has a fine particle size and can be dried by spray drying, the dried product has a fine particle size and can be used as is. Further, if the dried product cannot be obtained as fine particles, the dried product may be crushed and classified as necessary. Regarding the process after drying, if the product is made by only pulverization, if the product is made by only classification,
When pulverizing is carried out after classification, there are cases where pulverizing is carried out after pulverizing, and either method may be used depending on the purpose. It may also be ground again if necessary.

If the soybeans or defatted soybeans used as raw materials have been sufficiently dehulled, they can be made into products by simply pulverizing them to a specified particle size, but it is difficult to obtain such high-quality soybeans or defatted soybeans as raw materials, so in general, Classification will also be done. Whether the above dried product is classified and then crushed or crushed and then classified is preferably determined depending on the particle size of the dried product. In other words, particles with a particle size of 0.25mm or less account for 30% of the total
% or more, it is best to classify in advance and then crush. If the particle size of the dried product is large, with approximately 70% or more of the particles having a particle size of 0.25 mm or more, it is best to crush it in advance and then classify it. If the grinding is coarser than this condition, a product of good quality cannot be obtained in good yield, and it is not suitable for commercial production. Preferably 0.25
Approximately 70% or more should be less than mm. The purpose of this classification is to remove seed coats, which are included in the soybean extraction residue to some extent. These ingredients are relatively difficult to crush, so
It can be removed to some extent by classification, and by removing it, the whiteness and water absorption of the soybean extraction residue obtained can be improved. It is best to aim for the classification points to be approximately 90% or less, starting from the smallest.

The method of pulverization is not particularly limited, and for example, a hammer mill, roll mill, impact pulverizer, etc. may be used. The classification method is not particularly limited, and for example, dry classification methods such as sieving and air classification may be used as appropriate. The soybean extraction residue obtained in this way can generally be used as is, but
Preferably, the finer particle size is about 80% or more. Therefore, it may be re-pulverized if necessary.

In the present invention, the seasoning that can be mixed with the soybean extraction residue to form a powdered seasoning is not particularly limited as long as it is used in powdered form, but examples include the following seasonings.

Namely, vegetable protein hydrolysates, animal protein hydrolysates, yeast extracts, meat extracts, fish meat extracts, ingredient extracts, vegetable extracts, mushroom extracts, natural seasonings such as seaweed extracts, alanine, glycine, and disodium succinate. , chemical seasonings such as sodium L-glutamate, sodium 5'-inosinate, sodium 5'-guanylate, sodium 5'-ribonucleotide, citric acid, sodium citrate, dl-malic acid, sodium dl-malate , fumaric acid, monosodium fumarate, salt, sugar, glucose, sorbitol, etc.

Furthermore, two or more of the above-mentioned seasonings or other necessary seasonings may be combined depending on the purpose. For example, the base seasoning may be combined with an appropriate acidulant, sweetener, or salt in an amount of less than 5% or 5%. Examples include blended seasonings containing % or more.

The method of mixing the soybean extraction residue and seasoning is not particularly limited. For example, both the soybean extraction residue and the seasoning may be mixed uniformly in powder form in a specific ratio using a conventionally known mixer, such as a V-type mixer or a speed mixer, or both may be mixed together. The mixture may be mixed in liquid form and dried by a conventionally known drying method such as spray drying, vacuum drying, drum drying, flash drying, ventilation drying, etc., and may be pulverized, sieved, etc. as appropriate to form a powder.

Furthermore, during the production of soybean extraction residue, seasonings may be added, especially before the drying process described above, and after mixing, drying may be carried out in the same manner as in the case of sole production of soybean extraction residue. Similarly, a method may be adopted in which soybean extraction residue is added and dried in an appropriate step during seasoning production. Alternatively, liquid or paste seasonings, such as various extracts, may be added to a large amount of lactose, dextrin, etc. as a vehicle, pulverized, and then a specific amount of soybean extraction residue may be added and mixed to obtain a powdered seasoning. good.

In any case, as long as the soybean extraction residue is contained in a specific ratio in the powder seasoning of the final product, the powder seasoning targeted by the present invention can be obtained. Specifically, for example, in the case of seasoning powder for processed seafood products, it is preferable to add and mix soybean extraction residue powder to seasoning powder. If the purpose is to improve the fluidity of the powder using natural seasonings, etc., it is preferable to mix the seasonings and dry them before the drying process of producing the soybean extraction residue.

The content ratio of soybean extraction residue and seasoning in the powder seasoning of the present invention varies depending on the purpose of use, but
The proportion of soybean extraction residue in the entire powder seasoning is preferably 0.5 to 80% by weight. in particular,
This can be determined by considering the hygroscopicity and flavor strength of the seasoning, but if the proportion of soybean extraction residue is less than 0.5 weight, the desired effect of the present invention will be small;
If it exceeds % by weight, it may impair the taste of the seasoning,
It is undesirable because it may make the food taste unpleasant when added to food. For example, when using it as a dusting powder for dried seafood such as Saki squid and Fubuki cod, it is preferable that the proportion of soybean extraction residue is about 0.5 to 15% by weight. In the case of seasonings for food processing, the content is preferably in the range of about 10 to 40% by weight, and in the case of seasonings for food processing such as hamburgers, dumplings, and shyu mai, the content is preferably in the range of about 30 to 70% by weight.

The powdered seasoning containing the soybean extraction residue thus obtained exhibits slow appearance changes such as browning due to moisture absorption, and has a high shelf life. For example, when used as a dusting powder on dried seafood, the appearance of the product can be maintained for a longer period of time compared to conventional products.

In addition, when used as a powdered seasoning for food processing, it has good fluidity and dispersibility, and is not only easy to use, but also hardly becomes sticky during storage even when seasonings with strong hygroscopicity are used as raw materials. Such,
You will get something with improved quality.

The present invention will be explained in more detail with reference to Reference Examples and Examples below. In addition, in the following description,
Percentage (%) represents weight percentage [% (weight/weight)] unless otherwise specified.

Reference Example 1 Add 10 times the volume of water to low-denatured defatted soybean flour with a particle size of 0.15 mm or less, and extract at 30°C for 30 minutes while stirring.
The extract is removed by centrifugation, water is added to the solid material in an amount four times the amount of the raw material, and the mixture is stirred at 30°C for 30 minutes for extraction. Remove the extract by centrifugation again. Water is added to the solid material to make a slurry with a solid content of 2.5%, and a powder of defatted soybean extraction residue is obtained by spray drying. This product has a drying loss of 3.1% and a crude protein content.
17.4%, other soluble components 9.8%, insoluble components 69.7%, and more than 95% had a particle size of 0.15 mm or less.

Reference Example 2 Add 10 times the amount of aqueous sodium hydroxide adjusted to pH 9.3 to low-denatured defatted soybean flour, extract at 70°C for 30 minutes, remove the extract by centrifugation, and collect the solids. . Add 5 times the amount of water to the solids to make 30
Stir for 15 minutes at °C, wash with water, and centrifuge again to collect the solids. First, it is pre-dried with a drum dryer until the moisture content is approximately 40%, and then dried with hot air to reduce the moisture content to 6% or less. This is crushed using a pin mill, and 98 particles with a particle size of 0.15 mm or less are
% defatted soybean extraction residue is obtained. The crude protein content of this product is 20.4%, other soluble components are 7.3%,
The insoluble component is 66.3%.

Reference example 3 Low modified defatted soybean flour with sodium hydroxide to pH8.5
Add 10 times the volume of the water-soluble solution and extract at 70°C for 30 minutes. Remove the extract by centrifugation and collect the solids. Add 5 times the amount of water to the solid material and heat at 30°C.
The process of extracting for 15 minutes and then collecting solid matter by centrifugation is repeated twice. The solid material is first dried with a drum dryer until the moisture content is about 50%, and then vacuum dried to reduce the moisture content to about 5%. The dried material is pulverized using an atomizer equipped with a 0.5 mm screen. 96% of the particles are less than 0.25mm in size, and are separated from the finer particles by air classification.
A defatted soybean extraction residue corresponding to 60% is obtained. All of this is finer than 0.15mm. The crude protein content of this product was 7.6%, other soluble components were 5.1%, and insoluble components were 82.3%.

Reference example 4 Add 10 times the amount of water to low-denatured defatted soybean flakes,
After heating to 90℃ for 20 minutes, stirring and extracting for 10 minutes, remove the extract liquid by centrifugation. To the solid obtained, add 4 times the amount of water to the solid, wash with water, and centrifuge. Collect solid matter. The solid material is dried in a drum dryer to a moisture content of about 9% and ground in a Fitzmill equipped with a 1 mm diameter screen. 40% of the crushed products had a particle size of 0.25 mm or less. This pulverized product was passed through a sieve with an opening of 0.20 mm to obtain a passable product (approximately 35% of the pulverized product). This was re-pulverized to a particle size of 0.15 mm or less to obtain a defatted soybean extraction residue. Loss on drying of this product is 8.9%, crude protein content is 31.9%, and other soluble components are 11.1%.
%, and the insoluble component was 49.1%.

Reference Example 5 Soak 6.5 kg of raw soybeans in water at 10°C for 18 hours to absorb water. The water-absorbed soybeans are ground using a grinder. Add 9 times the amount of water to the kozei and transfer to a boiling pot.
Raise the temperature to 100℃ and hold for 3 to 5 minutes. This liquid is put into a bag and squeezed to separate it into okara and soy milk. Dry okara with a drum dryer to reduce the moisture content to about 50%.
%, and then dry with hot air to reduce the moisture content to about 9%. The dried material is pulverized using an atomizer equipped with a 1 mm diameter screen to obtain a fat-containing soybean extraction residue. The drying loss of this product is 8.9
%, crude protein content is 20.4%, other soluble components are 22.1%, and insoluble components are 51.4%.

Example 1 220g of sodium L-glutamate, 85g of salt
g, 25 g of glycine, 5 g of sodium 5'-ribonucleotide, 50 g of Solivitu powder, 1.5 g of glycyrrhizin, 100 g of animal protein hydrolyzate, and Reference Example 1.
15 g of the defatted soybean extraction residue obtained in step 1 was mixed to make maki powder. Using common Japanese squid as raw material 1
The above-mentioned maki powder was added as a secondary seasoning to 10 kg of shredded squid produced through the subsequent seasoning, roasting, roll rolling, and peeling steps, mixed in a mixer, and further dried to produce shredded squid. When this product was stored, it was better than the control product with fewer changes in appearance, mainly browning.

Example 2 Sugar 30g, glucose 20g, monosodium L-glutamate 50g, salt 50g, sorbit powder 100g
12 g of the defatted soybean extraction residue obtained in Reference Example 2 was mixed with the mixture to produce a powder seasoning. 10 kg of squid made from purple squid as raw material through the usual primary seasoning, drying, roasting, rolling, and peeling processes.
The above-mentioned powder seasoning was added as a secondary seasoning, mixed with a mixer, and then further dried to produce raw squid. When this product was stored, there were no changes in appearance such as browning, and the growth of mold was slow.

Example 3 Sodium L-glutamate 210g, salt 80g
g, 20 g of glycine, 4 g of sodium 5'-ribonucleotide, 80 g of sorbit powder, 1.2 g of glycyrrhizin, and 40 g of the defatted soybean extraction residue obtained in Reference Example 3.
and mixed to make powdered seasoning. 10kg of split squid made from Japanese common squid as raw material through the usual process of primary seasoning, roasting, rolling, and peeling.
The above powdered seasoning was added as a secondary seasoning and mixed, and the mixture was further dried to produce split squid. This product remained in good condition with little change in appearance, such as moisture, even after storage.

Example 4 Sugar 700g, salt 170g, sorbit powder 500g
g, 5'-ribonucleotide sodium 3g, disodium succinate 15g, vegetable protein hydrolyzate
30 g of the defatted soybean extraction residue obtained in Example 4 was added to 200 g and mixed to prepare a powder seasoning. 10 kg of plucked cod was produced by desalting, drying, and plucking the cod according to a conventional method, and the above-mentioned maki powder was mixed as a seasoning, and the mixture was further dried to produce Fubuki cod. Even when this product was stored, there was little change in appearance such as browning, and it had a good shelf life.

Example 5 Sodium L-glutamate 490g, salt 220g
A control product was prepared by mixing 50 g of glycine, 10 g of sodium 5'-ribonucleotide, 200 g of sorbitol powder, and 3 g of glycyrrhizin. 30 g of the soybean extraction residue obtained in Reference Example 5 was mixed with this to prepare a powdered seasoning. Relative humidity
When stored in a constant temperature and humidity container at 40% and 40℃,
The control product melted on the 5th day and liquefied on the 9th day, whereas the powder seasoning according to the present invention melted on the 5th day and liquefied on the 9th day.
Caking occurred on the first day, and there was little change in appearance.

Example 6 Add 10 times the amount of sodium hydroxide solution adjusted to pH 8.3 to low-denatured defatted soybean flour, stir and extract at 70°C for 30 minutes, remove the extract by centrifugation, and collect the solid matter. do. Add 5 times the amount of water to the solid, stir and wash with water at 30°C for 15 minutes, and centrifuge again to collect the solid. A mixture of equal amounts of plant protein hydrolyzate and yeast extract, which has a solid content of 40%, is added to this and mixed. This is first pre-dried using a drum dryer until the moisture content is approximately 40%, and then dried with hot air to reduce the moisture content to 6% or less. This was crushed using a pin mill, and the particle size was 0.15.
A powder seasoning containing 98% defatted soybean extraction residue of less than mm was obtained. This powder seasoning had excellent fluidity and was easy to use, had little change in appearance such as browning, and was easily dispersible in water.

Example 7 Add 10 times the volume of a sodium hydroxide aqueous solution adjusted to PH8.3 to low-denatured defatted soybean flour, stir and extract at 70°C for 30 minutes, remove the extract by centrifugation, and collect the solid matter. . Add 5 times the amount of water to the solid, stir and wash with water at 30°C for 15 minutes, and centrifuge again to collect the solid. To this are added and mixed a vegetable protein hydrolyzate corresponding to 20% solid content, sodium L-glutamate corresponding to 24%, and common salt corresponding to 16%. This is first pre-dried using a drum dryer until the moisture content is about 40%, and then the moisture content is reduced to about 5% by hot air drying.
This was pulverized using a pin mill to obtain a powdered seasoning containing about 90% defatted soybean extraction residue with a particle size of 0.15 mm or less. This powder seasoning had excellent fluidity and was easy to use, had little change in appearance such as browning, and was easily dispersible in water.

Example 8 1 kg of yeast extract (salt 24%) was dissolved in 1.5 kg of water, and 4 kg of the defatted soybean extraction residue obtained in Reference Example 5 was added and mixed. This was dried with hot air at 80°C for 1 hour and pulverized with an atomizer to obtain a powder seasoning containing defatted soybean extraction residue.

Example 9 Sodium L-glutamate 660g, glycine
80g, 5'-ribonucleotide sodium 15g,
150 g of sorbit powder, 5 g of glycyrrhizin, 300 g of animal protein hydrolyzate (1% salt), and 50 g of the defatted soybean extraction residue obtained in Reference Example 1 were mixed for 10 minutes in a V-type mixer (manufactured by Tokuju Kosho), and then separated. I made a sprinkle for squid. If you use this product as a dusting powder to make and store squid in the usual manner,
The appearance was good with few changes in appearance, mainly browning.

Example 10 Sugar 30g, glucose 20g, monosodium L-glutamate 50g, sorbitol powder 100g, salt 8g
was mixed with 10 g of the defatted soybean extraction residue obtained in Reference Example 2 to produce a powdered seasoning. When this product was used as a dusting powder to produce and store raw squid in a conventional manner, there were few changes in appearance such as browning, and the growth of mold was slow and the product was in good condition.

Example 11 700 g of sugar, 3 g of sodium 5'-ribonucleotide, 15 g of disodium succinate, 100 g of vegetable protein hydrolyzate (40% salt), sorbitol powder
250 g of lactose and 40 g of the defatted soybean extraction residue obtained in Reference Example 3 were added and mixed to prepare a powder seasoning.
This was sprinkled on Sukimi cod produced in a conventional manner and dried to produce Fubuki cod. This product exhibited good storage stability with little change in appearance such as browning even when stored.

Example 12 Add 10 times the volume of sodium hydroxide solution adjusted to pH 8.3 to low-denatured defatted soybean flour, extract at 70°C for 30 minutes, remove the extract by centrifugation, and collect the solid matter. . Add 5 times the amount of water to the solids to make 30
Stir for 15 minutes at °C, wash with water, and centrifuge again to collect the solids. To this are added and mixed a vegetable protein hydrolyzate (salt 35%) corresponding to 10% as a solid content, yeast extract (salt 25%) corresponding to 5%, and sodium L-glutamate corresponding to 20%. It is first pre-dried with a drum dryer until the moisture content is approximately 40%, and then dried with hot air to reduce the moisture content to 6% or less. This was pulverized using a pin mill to obtain a powdered seasoning containing 95% defatted soybean extraction residue having a particle size of 0.15 mm or less.

Claims (1)

[Claims] 1 An extraction residue obtained by extracting soybeans or defatted soybeans with an aqueous solvent, which contains a protein content of 50% by weight or less, a soluble component other than protein of 30% by weight or less, and an insoluble component on a dry matter basis. A powder seasoning containing 40% by weight or more of dry powder in a proportion of 0.5 to 80% by weight.