JPS63148952A - Processed soybean food - Google Patents

Abstract

PURPOSE:To provide the titled food having phosphorus and potassium contents decreased below respective specific levels and useful for alimentotherapy for renopathy, parathyroid disorder, vitamin D cacochymia, osteoporosis, calcium and phosphorus dysbolism, etc. CONSTITUTION:The objective food such as soya milk, expanded food, premix, composition for preparation of gelatinous food, bean curd, etc., has phosphorus and potassium contents of <=11mg and <=40mg per 1g of protein, respectively. The food can be prepared from processed soybean produced by immersing soybean in an aqueous solution of pH3.0-6.5, thereby eluting the phosphorus and potassium components in the soybean into said aqueous solution.

Description

[Detailed Description of the Invention] [Technical Field] The present invention relates to a novel processed soybean food, and more specifically,
The present invention relates to processed soybean foods with reduced phosphorus and potassium contents.

The food of the present invention is rich in high-quality protein and is particularly suitable for use in conventional foods.

[Prior art and its problems] In dietary therapy for kidney disease, it has traditionally been important to control the intake of proteins, minerals, etc. according to the disease state, but in recent years, many patients with kidney failure have developed osteodystrophy. It has become clear that complications such as kidney disease and hyperlipidemia occur, and it is desired to develop a kidney disease diet that can prevent and improve these complications.

Soybeans are known to have antihyperlipidemic effects because they are rich in high-quality vegetable protein, vegetable fiber, and unsaturated fatty acids. Therefore, foods made from soybeans are considered to be suitable as food for patients suffering from liver disease. However, on the other hand, soybeans contain a lot of potassium and phosphorus (approximately 2,000 ffiJr of potassium and 600ffiJr of phosphorus per 100g of edible food), so in that sense, they are not necessarily suitable for patients with renal disease. Because potassium and phosphorus are not excreted sufficiently, for example, if potassium intake is high, blood potassium levels will rise, leading to symptoms such as chest tightness and numbness in the hands and feet, and in the worst case scenario, it can lead to cardiac arrest.

In addition, high phosphorus intake increases blood phosphorus concentration, which may cause abnormalities in calcium metabolism such as osteodystrophy. However, since conventional soybean processed foods are prepared using ordinary soybean raw materials, the amounts of phosphorus and potassium have not been sufficiently reduced.

Therefore, by using soybeans whose phosphorus and potassium contents have been selectively reduced as raw materials, processed soybean foods can be made into more desirable kidney disease foods.

[Means for Solving the Problems] An object of the present invention is to provide a processed soybean food with reduced phosphorus and potassium contents, and the object of the present invention is achieved by the following configuration.

1) Processed soybean food with phosphorus and potassium amounts of 11 mg and 40 μm or less per gram of protein, respectively.

2) The processed soybean food according to item 1, which is soymilk.

3) The processed soybean food according to item 1, which is a puffed food.

4) The processed soybean food according to item 1, which is a premix.

5) The processed soybean food according to item 1, which is a gel-like food preparation composition.

6) The processed soybean food according to item 5, wherein the gel-like food preparation composition is a tofu base.

7) The processed soybean food according to item 1, which is a gel-like food.

8) The processed soybean food according to item 7, wherein the gel-like food is tofu.

9) The processed soybean food according to item 7, wherein the gel-like food is a pudding.

[Detailed Description of the Invention] The soybean processed food in the present invention refers to a food obtained by using soybeans as a raw material and subjecting it to food manufacturing processing means.
In other words, it means a food product produced by appropriately crushing soybeans, mixing, steaming, boiling, roasting, filtering, fermentation, etc.
This includes foods to which fillers, stabilizers, quality improvers, seasonings, fragrances, etc. are added without departing from the purpose of the present invention.

As mentioned above, the food of the present invention is essentially made from soybeans and is rich in nutritional components.

That is, it is rich in protein with an excellent amino acid composition, lipids, carbohydrates, minerals such as calcium and iron, and vitamin B1.82.
Contains many vitamins such as As mentioned above, the food of the present invention is characterized in that the contents of phosphorus and potassium are reduced to below 11 mg and 40 μg per 100 g of protein, respectively. Such foods are produced using treated soybeans with reduced phosphorus and potassium contents.

The above-mentioned treated soybeans have selectively reduced phosphorus and potassium contents compared to natural soybeans.

That is, the amounts of phosphorus and potassium in soybeans are both reduced by 30% or more, preferably 50% or more, more preferably 70% or more.

The amount of phosphorus and potassium in soybeans varies depending on the quality, production area, etc., but in general, phosphorus in phosphorus in 100g of edible portion is 0.0%.
(approximately 17 ■ per gram of protein), potassium approximately 2,000
It contains approximately 57 ■ (approximately 57 ■ per gram of protein). When soybeans are defatted, they contain approximately 600 μg of phosphorus and approximately 2,500 μg of potassium.

When the processed soybean used in the present invention is made from soybeans with skin, it has an edible part of 100, a medium phosphorus content of about 420 or less (approximately 11 or less per 1 g of protein), and a potassium content of 1400.
It contains the following (approximately 40 ■ or less), more preferably approximately 300 LIJr or less (approximately 8 degrees or less) and potassium approximately 1000 LIJr or less (approximately 30 ■ or less), and more preferably 180 ■ or less for phosphorus (approximately 5 ■ or less) and potassium less than approximately 600 ■ (approximately 2)
0 ■ or less).

Although the phosphorus and potassium contents of the above-mentioned processed soybeans are reduced as described above, useful components such as proteins, lipids, calcium, iron, and vitamins are retained.

Such treated soybeans are produced by immersing soybeans in an aqueous solution having a pH of 3.0 to 6.5, and eluting the phosphorus and potassium components in the soybeans into the aqueous solution.

The soybeans used as raw materials may be granular before being crushed, and whole soybeans, dehulled soybeans, groats, etc. can be used. The reduction of phosphorus content by soaking is faster in dehulled soybeans, so when whole soybeans are used as a starting material, the seed coat can be removed by peeling off the seed coat before soaking or by vigorously stirring the soybean in the soaking liquid. It is desirable that the peeled soybean cotyledons be in a state where they can come into direct contact with the soaking liquid.

In addition, when processed soybeans are made from natural whole-grain soybeans, the fat content of processed soybeans is approximately 30%, and when this is used for extrusion, etc., processing problems and rancidity occur due to its high fat content. Stability problems such as Therefore, if such foods are intended, it is desirable to use defatted soybeans as the raw material.

In the above soybean treatment camphor, the pH is 3.0 to 6 as a soaking liquid.
．． An aqueous solution adjusted to 5 is used. pH of the aqueous solution
Inorganic acids or organic acids commonly used in food processing are used as conditioning agents. For example, inorganic acids such as hydrochloric acid, sulfuric acid, nitric acid, formic acid, WPM, citric acid, lactic acid, adipic acid, malic acid, ascorbic acid, succinic acid. Organic acids such as Acid are preferably used.

The most important thing in this method is to select soaking conditions that can reduce the phosphorus and potassium contents without losing useful components such as protein and lipid contained in the soybeans. Approximately 75% of the phosphorus in soybeans exists as phytic acid, but it is known that an enzyme called phytuse also exists in soybeans and hydrolyzes phytic acid to produce inositol and phosphoric acid. There is. Phytic acid itself has the property of being easily adsorbed by proteins, so it is difficult to separate from other soybean components, but phosphoric acid produced by phytic acid decomposition is relatively easily eluted into the soaking liquid, just like potassium. Therefore, the solution conditions involved in the expression of phytuse activity, especially the PU and temperature of the immersion solution, are considered to be requirements that affect the efficiency of phosphorus removal. Add soybeans to dilute acid solution;
pH 3.0-6.5, preferably DH3.5-6.0
The phosphorus and potassium contents in soybeans can be reduced depending on the soaking time by maintaining the temperature within the range of 10 to 80°C, preferably 20 to 70°C, and stirring. . By increasing the ratio of the amount of soaking liquid to soybean solids, or by intermittent or continuous exchange of the soaking liquid, the phosphorus and potassium contents can be reduced more quickly. The soaking time is approximately 5 to 36 hours depending on the soaking temperature.

Since pl+ gradually changes during immersion, it is desirable to maintain it at a predetermined pH value using an EIH controller or the like.

Further, in the treatment of the soybeans, following the soaking treatment, the soybeans are separated from the soaking liquid, and the separated soybeans are pt+s, o~
This is more preferably carried out by washing with water of 9.0, preferably 6.0 to 8.0. Particularly when defatted soybeans are used as a raw material, adding the above-mentioned washing step further improves the phosphorus removal rate. The activity of phytuse in soybeans is higher at acidic temperatures, but undecomposed phytic acid remains in defatted soybeans after soaking, and the solubility of this phytic acid is higher at around neutrality.

The reason why the phosphorus removal rate increases when defatted soybeans are washed with near-neutral water is thought to be because phytic acid is thereby eluted. In the case of natural whole-grain soybeans, phytic acid is adsorbed to the protein grains and is not easily eluted, but in the case of defatted soybeans, it is easily dissociated from the protein due to the action of phytuse, and it is released through the defatting process. It is presumed that the cell structure changes and the elution of phytic acid from within the capsule also becomes easier.

Preferred examples of the soybean processed food of the present invention include soy milk, puffed foods (e.g., hail, buffalo, snacks, etc.), premixes (e.g., pancake mix, tempura flour), gel-like food preparation compositions, and products thereof (e.g., tofu, pudding, yokan, jelly, and compositions for preparing these).

The food of the present invention is made from soybeans that have been treated to reduce the phosphorus and potassium contents described above, and is manufactured according to methods known per se depending on the type of food. It is manufactured through the following processes: grinding, homogenization, oxygen deactivation, separation, conditioning, heat sterilization, vacuum deodorization, cooling, and filling. Puffed food products are produced by crushing the treated soybeans after enzyme deactivation, adding a puffing material, and extruding them using an extruder while adding the amount of water necessary for kneading. The premix is produced by mixing in advance auxiliary materials such as sugar, egg white, milk powder, leavening agent, or dry yeast with the powder obtained by crushing the treated soybeans after enzyme deactivation. Gel food! The composition for 1lIll is produced by adding a thickener and a strong coagulant that do not contain phosphorus and potassium to the powder obtained by crushing the treated soybeans after yeast inactivation, and solidifying this in a conventional manner to form a gel. food products are manufactured.

Next, the present invention will be explained in more detail with reference to Reference Examples and Examples.

Reference example 1 After washing the dehulled soybeans SOO, thoroughly with water, 10j I) 8
3.5 into a citric acid solution. The soybeans were stirred at room temperature for 24 hours so that the soybeans slowly flowed in the soaking container.

After that, the soaking liquid was discarded and the collected soybeans were heated (80℃, 30℃).
minutes) and then dried under reduced pressure.

As a result of the above treatment, 72.7% of the phosphorus and 84.8% of the potassium in the soybeans were removed, and the phosphorus content per 100g of dry matter decreased from 587μ before treatment to 194μ, and the potassium content decreased from 587μ before treatment to 194μ. It was reduced from 2065■ to 381■. Phosphorus was measured using the phosphorus-molybdic acid method, and potassium was measured using atomic absorption spectrometry. On the other hand, the soybean solid content was 82.4% and the protein yield was 90.1%.

Reference Example 2 50G of dehulled soybeans were washed with water and then put into 5J of water. The pH was maintained within the range of 4.5 to 6.0 by adding lactic acid as appropriate, and the mixture was stirred while maintaining the liquid temperature at 50°C. 6 hours after the start of soaking, discard the soaking liquid and add 5j of fresh water.
was added to pH 5.5 with lactic acid, and further heated at 50°C for 1 hour.
After soaking for 8 hours, the soybeans were collected and heated (120℃).
, 10 minutes), then the soybeans were dried under reduced pressure.

As a result of this treatment, 76.1% of phosphorus and 88.0% of potassium in soybeans were removed, and as a result, the contents per 100 g of dry matter were reduced to 179 ■ of phosphorus and 314 ■ of potassium. On the other hand, the soybean solid content was 18.6% and the protein yield was 85.6%.

Reference Example 3 After adding one dehulled soybean to 41 water, add acetic acid as appropriate using a pH controller, maintain PL+ at 5.5, maintain the liquid temperature at 50℃, and put it in the soaking liquid container. is 2j
Water heated to 50°C was continuously injected at a flow rate of 50°C/hr, while the same amount of immersion liquid was discharged, and the immersion liquid volume was maintained at 51°C and stirred at room temperature for 24 hours. .

After the soaking process, the soybeans were collected and heated (120°C, 10°C).
minutes) and then dried under reduced pressure.

As a result of the above treatment, 83.6% of phosphorus and 99.9% of potassium in soybeans were removed, and the content per 100g of dry matter was reduced to 133μ for phosphorus and 2.5μ for potassium. Ta. On the other hand, the soybean solid content was 72.0% and the protein yield was 75.9%.

Reference Example 4 10 g of thumb soybeans were soaked in 200 ml of water, acetic acid was added as appropriate, and the soaking liquid was stirred while maintaining the pH at 5.5 and the temperature at 50°C. 6 hours after the start of soaking, discard the soaking liquid and add 1 liter of fresh water.
00ml was added thereto and stirred for 30 minutes at room temperature for washing. The washing liquid was discarded and the same washing process was carried out one more time, then the soybeans were collected, heated (120° C., 10 minutes), and then dried under reduced pressure.

The same operation was carried out by changing the soaking time and the number of washings.
The removal rate of phosphorus, potassium, and protein contained in processed soybeans was measured. The results are shown in Table 1.

(Margins below) From Table 1, when defatted soybeans are used as the raw material, approximately 60% of phosphorus is removed by soaking for 2 hours, and this removal rate hardly improves even if the soaking time is extended to 6 hours. It is clear that the removal rate increases by about 20% by performing two washing treatments. The potassium removal rate improves with increasing soaking time and washing frequency.

Reference row 5 One piece of defatted soybean was added to 20 g of water. Acetic acid was added as appropriate, and the immersion liquid was stirred while maintaining the pH in the range of 5.0 to 6.0 and the temperature at 50°C. 3 hours after the start of soaking, discard the soaking liquid, add 10j of water and stir for 30 minutes at room temperature for washing. Discard the washing liquid and perform the washing process two more times (3 times in total), then collect the soybeans and heat them. (120℃, 10 minutes life)
Then, the soybeans were dried under reduced pressure.

The removal rates of phosphorus and potassium in the obtained processed soybeans were 90.7% and 96.0%, respectively.

Edible (dry matter) ioo, content per unit is phosphorus 156
I@Ir, potassium 134■, and the content per gram of protein is phosphorus 2.88■, potassium 2.48. Met.

On the other hand, the yield is 60.1% for soybean solids and 70% for protein.
．． It was 4%.

Example 1 80° C. hot water 501 was added to the treated soybean obtained in Reference Example 3 (but not heat-dried) and wet-pulverized. Calcium hydroxide was appropriately added to the obtained raw liquid to neutralize it, and insoluble matter (okara) was filtered out using a filter cloth to obtain homogeneous soymilk 301. The solid content concentration of the obtained soymilk is 11
%, pH was 1.4. The content per 100g of solid content is phosphorus 171■, potassium 288■, protein i! i35
．． 9g, and the content per 1g of protein is 4.8.
and potassium 8■. Furthermore, this soy milk 86.81r
Sand $19g, vegetable oil 2.5t, calcium carbonate 0
．． 25. and 1.5 g of coffee-like seasoning were added and dissolved to obtain a soy milk beverage with extremely good flavor.

Example 2 Aya Joko Ketsugoho 1 400 g of treated soybeans obtained in Reference Example 5 were dry-pulverized,
This includes wheat starch soo t and corn and fiber 10
0 t was added, and swelling treatment was performed using a twin-screw extruder while adding water appropriately. At that time, the product pressure at the die was 35 kIr/aJ, and the product temperature was 165°C.

The phosphorus and potassium contents per 1 g of protein in the thus obtained puffed soybean food were 4.5 mg and 3 II Jr., respectively.

Example 3 - Couscous 1 210 g of the treated soybeans obtained in Reference Example 4 were dry-milled, and 550 Ir of wheat flour, 20 g of baking soda, 0 g of sand W2O, and 20 g of almond powder were added to this. The cake mix was adjusted by adding The content of phosphorus and potassium per gram of protein in the cake mix thus obtained was 5mg each.
and 12 ■. When 50 g of water was added to 60 kg of this cake mix and baked according to a conventional method, a pancake with extremely good flavor was obtained.

Example 4 500 g of treated soybeans obtained in Reference Example 5 were dry-pulverized, and 25 g of sesame powder was added to the powder. and 775 g of a commercially available coagulant (manufactured by Kibun Food Chemifa Co., Ltd., Duckgel C-201) consisting of alginic acid and calcium salt were added to prepare an instant tofu base. This tofu base was prepared. The phosphorus and potassium contents per gram of protein in this tofu base were 4 mg and 3 ml, respectively.

When 42 g of the above-mentioned tofu base was added with 258 cm of 70°C warm water to make it homogeneous and allowed to cool, a tofu-like food with extremely good flavor was obtained. This food is made with cold tofu, just like regular tofu.
It could be used in dishes such as soup nuts and mapo tofu.

Example 5 Kou Q Zaho 1 Soy milk obtained in the same manner as in Example 1 890, sugar 2
8. and a commercially available coagulant consisting of alginic acid and calcium salt (manufactured by Kibun Food Chemifa Co., Ltd., Duckgel C-201
)82. was added and heated to 70°C, stirred to make it homogeneous, then dispensed into molds in 100 g portions and allowed to cool. As a result, a pudding with extremely good flavor was obtained.

The phosphorus and potassium contents per gram of protein in this purine were 3 and 4, respectively.

LSpecific functions and effects of the present invention] The present invention consists of a processed soybean food containing phosphorus and potassium of 11 mg and 4011Ir or less per gram of protein, and contains useful components of soybean such as protein, lipids, minerals, and vitamins. The phosphorus and potassium content is selectively lower than that of conventional soybean processed foods while retaining phosphorus.The phosphorus in foods combines with calcium during digestion and absorption to form insoluble calcium phosphate, which reduces calcium absorption. can be prevented.

Therefore, the food of the present invention with a reduced phosphorus content is useful for dietary therapy for patients with kidney disease, parathyroid disorders, vitamin D metabolism disorders, osteoporosis, and calcium or phosphorus metabolism disorders. In addition, foods with low potassium content are useful not only for patients with kidney disease but also for dietary therapy for patients with heart disease.

Claims (1)

[Scope of Claims] 1) A processed soybean food whose phosphorus and potassium contents per gram of protein are 11 mg and 40 mg or less, respectively. 2) The processed soybean food according to claim 1, which is soymilk. 3) The processed soybean food according to claim 1, which is a puffed food. 4) The processed soybean food according to claim 1, which is a premix. 5) Claim 1 which is a gel-like food preparation composition
Processed soybean foods listed in section. 6) The processed soybean food according to claim 5, wherein the gel-like food preparation composition is a tofu base. 7) The processed soybean food according to claim 1, which is a gel-like food. 8) The processed soybean food according to claim 7, wherein the gel-like food is tofu. 9) The processed soybean food according to claim 7, wherein the gel-like food is a pudding.