JPS63148954A - Preparation of expanded food - Google Patents

Abstract

PURPOSE:To prepare the objective expanded food useful for alimentotherapy for renopathy, parathyroid disorder, vitamin D cacochymia, osteoporosis, calcium and phosphorus dysbolism, etc., by using processed soybean having phosphorus and potassium contents decreased below respective specific levels as a raw material. CONSTITUTION:The objective expanded food is prepared by using processed soybean having phosphorus and potassium contents of <=11mg and <=40mg per 1g of protein, respectively, as a raw material. The processed soybean can be prepared by immersing soybean in an aqueous solution of pH 3.0-6.5, 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 an improved method for making a puffed food product, and more particularly to a method for making a puffed food product with reduced phosphorus and potassium content. The puffed food obtained by the production method of the present invention is rich in high-quality protein, and has significantly lower phosphorus and potassium contents than conventional puffed foods made from soybeans, so it is especially suitable for dietary therapy for kidney diseases, etc. Preferably used.

(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, bone dystrophy has become common in many renal failure patients. It has become clear that complications such as hyperlipidemia and hyperlipidemia occur, and it is desired to develop a kidney treatment that can prevent or improve these complications.

Soybeans are known to have antihyperlipidemic effects because they are rich in high-quality vegetable proteins, vegetable fibers, and unsaturated fatty acids. Therefore, foods made from soybeans are considered to be suitable as food for patients with kidney disease and the like. However, on the other hand, soybeans
Contains a lot of phosphorus (possible).

It contains about 2,000 my of potassium and about 600 ffig of phosphorus per 100 g of food, so in that sense it is not necessarily suitable for patients with kidney disease. In other words, in patients with kidney disease, potassium and phosphorus are not excreted sufficiently, so if they ingest a large amount of potassium, their blood potassium levels will rise, leading to symptoms such as chest tightness and numbness in their hands and feet, and in the worst case scenario, heart damage. It may even lead to suspension. In addition, high phosphorus intake increases blood phosphorus concentration, which may cause abnormalities in calcium metabolism such as osteodystrophy. However, conventional soybean processed foods are prepared using regular soybeans as raw materials.
The amounts of phosphorus and potassium have not been sufficiently reduced.

Therefore, by using soybeans in which the phosphorus and potassium contents in soybeans have been selectively reduced as a raw material, processed soybean foods can be made to have a more desirable kidney corrosion effect.

(Means for Solving the Problems) An object of the present invention is to provide a method for producing a puffed food with a reduced content of phosphorus and potassium. This is achieved by a method for producing a puffed food using treated soybeans having phosphorus and potassium contents of 11 η or less and 40 η or less per gram, respectively.

(Detailed Description of the Invention) The production method of the present invention involves soaking treated soybeans in which the amounts of phosphorus and potassium per gram of protein are 11 fn9 or less and 40 m9 or less, respectively, in water according to a conventional method, pulverizing the treated soybeans, and adding a leavening material. This can be easily carried out by adding the necessary amount of water for kneading and then swelling and drying. The processed soybeans used as raw materials in the production method of the present invention have selectively reduced phosphorus and potassium contents compared to natural soybeans.

The amount of phosphorus and potassium in natural soybeans varies depending on their quality, production area, etc., but in general, the amount of phosphorus in 1009 edible parts is about 60%.
0m2 (approx. 17mg per 1g of protein), potassium approximately 2,000my (approx. 571rt9 per 1g of protein)
Contains some degree. When soybeans are defatted soybeans, they contain about 600 ffig of phosphorus and about 2,500 ffig of potassium.

The processed soybean used in the present invention contains about 420 Wtg or less of phosphorus (about 11 mg or less per protein 18) and about 1.400111 g or less (about 40 η or less) of potassium in the edible part 1009, and more preferably phosphorus. about 300
η or less (approximately 13 mg or less) and potassium approximately 1.0
00rIt9 or less (about 30rR3 or less) content, more preferably about 180μ or less and about 5mg of phosphorus
below) and potassium below about 600η (about 20m3
(below) Contains. The above-treated soybeans have reduced phosphorus and potassium contents as described above, but protein,
The useful components of the earth, such as lipids, calcium, iron, and vitamins, are retained.

Such treated soybeans are produced by immersing soybeans in an aqueous solution with a pH of 3 and 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. may be used. The reduction in phosphorus content by soaking is faster in dehulled soybeans, so if whole soybeans are used as a starting material, the seed coat should be peeled off before soaking or the soybeans should be strengthened in the soaking solution. It is desirable that the seed coat be peeled off by soaking so that the soybean cotyledons can come into direct contact with the soaking liquid. In the above soybean treatment, an aqueous solution adjusted to a pt of 13.0 to 6.5 is used as the dipping liquid. As the pH adjuster for the aqueous solution, inorganic acids or organic acids commonly used in food processing are used. For example, inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, and organic acids such as formic acid, acetic acid, citric acid, lactic acid, adipic acid, malic acid, ascorbic acid, and succinic 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 oxygen, called phytose, 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 I)H of the immersion wave and the temperature, are considered to be requirements that affect the efficiency of phosphorus removal. Soybeans are added to a dilute acidic solution with a pl'l of 3.0 to 6.5, preferably I) H3,5
Maintain the liquid temperature within the range of ~6.0 and roughly raise the liquid temperature to 10~80℃.
By stirring, preferably at a temperature of 20 to 70°C, the phosphorus and potassium contents in soybeans are reduced depending on the soaking time. By increasing the ratio of the amount of soaking liquid to soybean solid content, 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 ptl changes gradually during immersion, it is desirable to maintain it at a predetermined l)H value using an on controller or the like.

In the above-mentioned soybean treatment, following the soaking treatment, the soybeans are separated from the soaking liquid, and the separated soybeans are heated to a DH of 5.0 to 9.
．． 01, preferably 6.0 to 8.0, is more preferably carried out by washing with water. Particularly when defatted soybeans are used as a raw material, adding the above-mentioned washing step will greatly improve the phosphorus removal rate.

The activity of phytuse in soybeans is higher on the acidic side, but undecomposed phytic acid remains in defatted soybeans after soaking.
The solubility of this phytic acid is higher near neutrality. The reason why phosphorus removal, etc. 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 proteins and is not easily eluted, but in the case of defatted soybeans, it is easily dissociated from proteins due to the action of phytose, and the cell structure is improved through the defatting process. It is presumed that the change in phytic acid also made it easier to elute phytic acid from inside the cells.

It is an object of the present invention to produce a puffed food with reduced phosphorus and potassium content using the above-mentioned treated soybean as a raw material.

The production of puffed foods is easily carried out by crushing the above-mentioned treated soybeans, adding a puffing material according to a conventional method, and then swelling and drying without adding water necessary for kneading.

Dry pulverization is preferable, and the particle size of the pulverized product can be appropriately selected depending on the swelling method. This includes starches,
Adding reinforcing substances (such as cellulose), seasonings, blowing agents (such as heavy foam), etc. within a range that does not deviate from the purpose of the present invention, kneading, pressurizing and heating using an extruder etc., and then reducing the pressure and swelling, This is fired and dried using an open oven or the like.

Soybeans contain small sugars (medium- and low-molecular sugars such as oligosaccharides and raffinose), so when this is put into an extruder, a pressure of 36 to 50 kg and a temperature of 150 to 160 degrees Celsius are applied, resulting in octasaccharides and amino acids. The reaction causes Maillard reaction, resulting in browning. However, since the treated soybeans used in the present invention not only have phosphorus and potassium but also small sugars removed at the same time, browning reactions are less likely to occur even when subjected to an extruder.

Examples of the puffed foods of the present invention include so-called gravy, buff pies, snacks, and the like.

Next, the present invention will be briefly and specifically explained with reference to Reference Examples and Examples.

Reference example 1 After thoroughly washing 500g of dehulled soybeans with water, 1ul of 101
13.5 into a citric acid solution. The soybeans were stirred for 24 hours at ¥ temperature to the extent that the soybeans slowly flowed in the soaking container. Thereafter, the soaking liquid was discarded and the soybeans were collected.

As a result of the above treatment, 72.7% of phosphorus and 84.8% of potassium in soybeans were removed, and the phosphorus content per ioog of dry matter decreased from 5874 before treatment to 1944, and potassium content decreased to 2. 065mg to 3811ff
It was reduced to g. Phosphorus was measured using the phosphorus-molybdic acid method, and potassium was measured using atomic absorption spectrometry. On the other hand, soybean solid content is 8
The protein yield was 2.4% and 90.1%.

Reference Example 2 After washing 500 g of dehulled soybeans with water, they were added to water in Step 51. Lactic acid was added as appropriate to maintain l)H within the range of 4.5 to 6.0, and the mixture was stirred while maintaining the liquid temperature at 50°C.

6 hours after starting soaking, discard the soaking liquid and add 5 liters of fresh water.
1 was added, the pH was adjusted to 5.5 with lactic acid, and the mixture was immersed in a colander at 50°C for 18 hours. Thereafter, the soaking liquid was discarded and the soybeans were collected.

As a result of this treatment, 76.1% of phosphorus and 88.0% of potassium in soybeans were removed, and the contents per ioog of dry matter were reduced to 179q of phosphorus and 314ff1g of potassium. On the other hand, the soybean solid content was 78.6% and the protein yield was 85.6%.

Reference Example 3 Dehulled soybeans INg were added to the water in Step 41, and acetic acid was added as appropriate using a PT+ controller to maintain the pH at 5.5 and the liquid temperature at 50°C. 21
Water heated to 50°C was continuously injected at a flow rate of 7F1r, while the same amount of immersion liquid was discharged, and the immersion liquid volume was maintained at 51°C and stirred at the lowest temperature for 24 hours. .

After the soaking process was completed, the soaking liquid was discarded and the soybeans were collected.

As a result of the above treatment, 83.6% of phosphorus and 99.9% of potassium in soybeans were removed, resulting in a content of phosphorus of 133η and potassium of 2.57129 per 100g of dry matter.
It was reduced to On the other hand, the soybean solid content was 72.0% and the protein yield was 75.9%.

Reference Example 4 10 g of defatted soybeans were immersed in water 200I7112, acetic acid was added as appropriate, and the immersion liquid was stirred while maintaining the pH at 5.5 and the temperature at 50°C. Six hours after the start of immersion, the immersion liquid was discarded, 1 ounce of water was newly added, and the mixture was stirred at air temperature for 30 minutes for washing.

The washing liquid was discarded, and the soybeans were collected after performing the same washing process once more.

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.

Table 1 Phosphorus, potassium and protein removal rate The numbers in parentheses are per 1Q of protein. Indicates the content (ay) of P or K.

P Nilin: Potassium N: Protein From Table 1, when defatted soybeans are used as raw materials, approximately 60% of phosphorus is removed by soaking for 2 hours, and this removal rate remains almost unchanged even if the soaking time is extended to 6 hours. It doesn't improve, but wash it twice '2! The removal rate can be reduced by approximately 2
It is clear that the increase is 0%. The potassium removal rate improves with increasing soaking time and washing frequency.

Reference Example 5 1 ffg of defatted soybeans was poured into 20 i of water. Acetic acid was added as appropriate, and the immersion liquid was stirred while maintaining the temperature at 50° C. in the range of 1) H5.0 to 6.0. Three hours after the start of immersion, the immersion liquid was discarded, and 101 liters of water was added to the precipitate, followed by stirring at air temperature for 30 minutes for washing. Wash 2 times without discarding the cleaning solution (3 times in total) 5+! ! After processing, the soybeans were collected. The removal rates of phosphorus and potassium in the processed soybeans were 90.7% and 96.0%, respectively. The content per 100g of edible food (dried food) is 156mg of phosphorus and 134mg of potassium, and the content per 1g of protein is 288mg of phosphorus and 2.5mg of potassium. I went to ttsmy. On the other hand, the soybean solid content is 60.1% and the protein yield is 70.1%.
It was 4%.

Example (manufacture of puffed food) The treated soybean 4009 obtained in Reference Example 5 was dry-pulverized, and 500 g of wheat starch and 11 ooy of corn fiber were added to it.
was added, water was added as appropriate, and then expansion treatment was performed using a twin-screw extruder.

At that time, the product pressure at the die was 3.5 to 3/cri, and the product temperature was 165°C. The phosphorus and potassium contents per gram of protein in the thus obtained puffed soybean gold product were each 4.51F! 9 and 3 ■.

(Specific Functions and Effects of the Invention) The present invention provides a method for producing puffed foods that contains 11 m of phosphorus and potassium per 17 m of protein as a raw material.
According to the present invention, the method for producing a puffed food product is characterized by using treated soybeans with a size of less than 3 g and 40 m3, and according to the present invention, while retaining the useful components of soybeans such as proteins, lipids, minerals, vitamins, etc. It is possible to produce a puffed food that selectively contains less phosphorus and potassium than a puffed food made from soybeans. Phosphorus in foods combines with calcium during digestion and absorption to form insoluble calcium phosphate, which prevents calcium absorption. Therefore, the puffed food of the present invention with a reduced phosphorus content is useful not only for people with kidney disease, but also for dietary therapy for patients with parathyroid gland disorders, bicumin 0 metabolic disorders, osteoporosis, and calcium or phosphorus metabolism disorders. I'll go.

In addition, the puffed food of the present invention with a low potassium content is useful not only for patients with kidney disease but also for dietary therapy for patients with heart disease.

Claims (1)

[Claims] In producing a puffed food, the amount of phosphorus and potassium per 1 g of protein as a raw material is 1 each.
A method for producing a puffed food characterized by using treated soybeans in an amount of 1 mg or less and 40 mg or less.