JPWO2007040048A1 - Method for producing easily dispersible powdery soy protein - Google Patents

Abstract

An object of the present invention is a soybean protein powder that can be easily dispersed in water under mild stirring conditions. The present invention is a method for producing an easily dispersible powdery soy protein, characterized by spraying an ionized aqueous metal solution onto the powdery soy protein powder surface.

Description

  The present invention provides a powdered soy protein that can be easily dispersed in water even under mild stirring conditions.

  Usually, powdery soy protein is produced by spray drying a soy protein solution or a slurry solution. The higher the water retention capacity of the solution or the slurry solution, the more difficult it is to spray under high concentration conditions. It is in. The powdered soy protein having a fine powder and a light bulk specific gravity has poor dispersibility in water, so-called “mamako” is floated on the surface of the aqueous solution, and dissolution workability is lowered. Various attempts have been made to improve the water dispersibility of powdered soy protein. However, in recent years, with the aim of promoting health, soy protein powder is easy to disperse in water even under mild stirring conditions. There are more and more resolution issues.

  In order to improve the water dispersibility of the powdery soybean protein, granulation processing is performed by fluidized bed processing or the like. The present applicant disclosed in Patent Document 1 that spraying an emulsifier such as glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sugar ester or the like onto soybean protein powder. In addition, the present applicant disclosed in Patent Document 2 that spraying a sugar ester having a low water wettability after treatment with an additive having a high water wettability. Furthermore, the present applicant disclosed in Patent Document 3 that oil and fat and an emulsifier are sprayed on soybean protein powder.

  In addition to the emulsifiers described above, it is also known to use polysaccharides (such as starch and dextrin). They are disclosed in Patent Document 4 and Patent Document 5. The present applicant also disclosed in Patent Document 6 that water-soluble polysaccharides and sugar alcohols are used as granulating agents.

  As described above, various emulsifiers added for the purpose of improving dispersibility, polysaccharides such as fats and oils, starch, dextrin, sugar alcohol, etc. increase the dispersibility of soybean protein powder, but also reduce the protein content of the product. There is. That is, for example, a decrease of 2% or more occurs in the case of emulsifiers, and a decrease of 3% or more occurs in the case of fats and oils, starch, dextrin, and the like. In the case of the present invention, particularly in the form of chloride, an effective effect can be obtained with a metal salt of 1% by weight or less. A method for improving dispersibility by spraying soybean protein powder with an ionized metal aqueous solution as in the present invention and drying it has not been known so far.

Japanese Patent Application Laid-Open No. 6-113749 Japanese Patent Laid-Open No. 9-220057 JP 2000-102352 A JP 2001-346522 A Republished publication WO2003 / 022069 JP-A-10-056969

  An object of the present invention is to obtain a soybean protein powder that can be easily dispersed in water even under mild stirring conditions.

  As a result of diligent research to solve the above problems, the present inventors have improved the dispersibility of powdered soy protein in water obtained by spraying a powdered soy protein powder surface with an ionized metal aqueous solution. As a result, the present invention has been completed.

  That is, the present invention is a method for producing an easily dispersible powdery soy protein, characterized by spraying an ionized metal aqueous solution onto the surface of the powdery soy protein. The amount of the metal with respect to the powdery soybean protein is preferably in the range of 0.15% to 0.55% (dry weight ratio). Moreover, it is preferable to dry the powdered soybean protein to 10% or less while spraying or spraying the ionized metal aqueous solution.

  According to the present invention, a powdered soybean protein that can be easily uniformly dispersed in water even under mild stirring conditions can be obtained.

  The powdered soy protein used in the present invention is exemplified by powdered whole fat / defatted soy milk, concentrated soy protein, isolated soy protein, etc. The higher the protein concentration, the higher the improvement effect. It can be suitably applied.

  What was obtained by the well-known method can be used for powdery isolation | separation soybean protein itself, For example, it can manufacture as follows. That is, soybean raw materials such as soybeans and defatted soybeans can be extracted with water, separated by acid precipitation, neutralized, and then powdered by spray drying or the like. In this case, the water extraction is performed by adding an aqueous solvent to the soybean raw material and stirring to form a slurry, and the insoluble fraction (Okara) is separated and removed by a method such as centrifugation or filter press to obtain soy milk. Next, acids (such as mineral acids such as hydrochloric acid and sulfuric acid or a combination with other organic acids) are added to the soy milk to cause isoelectric precipitation of the protein, and soy protein curd is separated and recovered. Water is added to the curd and then neutralized by adding alkalis (Na hydroxide, K hydroxide, Ca hydroxide, etc.) to obtain a “soy protein solution”. After neutralization, heat sterilization is usually performed. The solution can be spray-dried using a spray dryer or the like to produce a powdery soy protein.

  At this time, for example, the card is subjected to heat treatment, the soybean protein solution is subjected to partial hydrolysis with an enzyme such as protease or acid, or an alkaline earth metal compound such as magnesium chloride is added. It is also possible.

  The aqueous metal solution sprayed on the surface of the powdered soybean protein is one or more cations selected from alkali metals such as K and Na, alkaline earth metals such as Ca and Mg, citric acid, lactic acid, succinic acid, and apples. An aqueous solution of various salts composed of one or more anions selected from organic acids such as acid, acetic acid and gluconic acid, and halogen such as chlorine can be suitably used.

  These salts are preferably those that readily dissolve in water. For example, it is preferable that a 1% concentration aqueous solution in which a metal is completely ionized can be prepared. When it is poorly soluble, the reactivity with the protein is low on the surface of the powdery soy protein, resulting in a low dispersibility improving effect. However, in the case of a solution that has high solubility and ionization, such as hydroxide, but the aqueous solution exhibits high alkalinity, the product pH of the powdered soy protein obtained is also high, and the quality of the product is affected, such as the production of an alkaline odor. Therefore it is not suitable.

  When the salt is not a chloride but an organic acid salt is used, it is preferable to select a salt having a high cation content so that the amount of CP (crude protein) in the final product is reduced depending on the type. Therefore, as an ionized metal aqueous solution, when considering use for food applications, use of chloride, citrate, malate, lactate, gluconate and the like is appropriate. In particular, monovalent metals such as K and Na are preferred because they have little influence on the flavor of powdered soy protein obtained in the form of chloride, citrate, malate, lactate or gluconate. The bivalent metals Ca and Mg are the same as the monovalent, but among them, a chloride aqueous solution having high solubility in an aqueous solution is preferable from the viewpoint of the effect of improving dispersibility.

  As the concentration of the ionized metal aqueous solution used for spraying, it is possible to select any concentration, but the powdered soy protein does not dissolve by spraying, maintaining a fluid and uniform powder state, In order to develop good dispersibility, a concentration range of about 1% to 10% is usually preferable.

  The amount of the ionized metal aqueous solution to be sprayed is preferably sprayed so that these metals are added in an amount of 0.15% to 0.55% (dry weight ratio) to the powdery soybean protein. When the amount of added metal is less than 0.15% by weight, the dispersibility of the obtained powdered soybean protein is difficult to obtain the desired effect of improving the dispersibility, and conversely 0.55% by weight. Even if it exceeds, the dispersibility improvement effect of the obtained powdery soybean protein is poor, and on the contrary, the flavor (salt taste, bitter taste, astringency, etc.) of the metal salt can be felt, which is not preferable.

  In the present invention, it is important to spray an ionized metal aqueous solution onto the powdery soy protein powder surface. That is, it is characterized in that soybean protein is in a powder form, an ionized metal aqueous solution is brought into contact with the powder surface, and dried in this state. Water dispersibility is not improved even if an ionized aqueous metal solution is added before spray drying in the process of producing the isolated soy protein, and the ionized aqueous metal solution is spray-dried in a state in which the isolated soy protein solution is dissolved. In addition, as described above, the present invention is effective at 1% by weight or less as a metal salt, especially in the form of chloride, compared to effective amounts (typically 2% by weight or more per solid content) such as emulsifiers, fats and oils, starch, and dextrin. Effects can be obtained.

  The powdered soybean protein powder surface can be dried until or after spraying with an ionized metal aqueous solution until the water content is 10% or less. The spraying method, the type of equipment used, and the drying method after spraying are not particularly limited. However, as a preferred embodiment, for example, if a fluidized bed dryer is used, the steps from spraying to drying are performed in the same machine. This is suitable because there is almost no loss of the aqueous metal solution. And while flowing powdery soy protein by wind pressure in the fluidized bed of the fluidized bed dryer, the ionized metal aqueous solution is sprayed in a mist form using a spray nozzle to uniformly adhere the ionized metal substance to the powder surface, At the same time, the powder can be dried by heating in the fluidized bed.

  The amount of water in the sprayed soy protein increases by spraying, but it is preferable to dry until the water content is 10% or less, preferably 7% or less at the same time or thereafter. In this case, when the water content exceeds 10%, a change with time in the product quality of the powdered soy protein such as flavor, solubility, and viscosity may increase, resulting in a problem in product quality stability. From the viewpoint of workability and obtained dispersibility, it is preferable to dry to some extent, such as spray drying.

  Powdered soy protein powder water adsorbed on the powder surface interacts with metal molecules on the powder surface protein to cause changes in the surface state, thereby improving the water familiarity of the powder It is estimated. It is presumed that the heat treatment in the drying process acts to increase the dispersibility by further accelerating this change.

  The easily dispersible powdery soy protein obtained by the production method of the present invention can be easily dispersed in water even under weak agitation, taking advantage of the characteristics that are unlikely to be mamako, protein powder, powder soup, batter mix, It can be used for pickle liquid, processed meat products, and fishery products.

Examples of the present invention will be described below, but the present invention is not limited by the technical scope thereof.

Example 1
After adding 15 times water to 50 kg of low-denatured defatted soybeans manufactured by Fuji Oil Co., Ltd., adjusting to pH 7.5 with 1N NaOH, stirring and extracting with a homomixer for 1 hour at room temperature, and then centrifugation Okara components were removed using a machine to obtain defatted soy milk. 1N HCl was added to this to adjust to pH 4.5, the protein component was isoelectrically precipitated, and the precipitate was collected by centrifugation to obtain a separated soybean protein curd (hereinafter referred to as “curd”). . The card solid content of this card was about 20 kg. Water was added to a solid content of 11% by weight, and the solution was neutralized to pH 7.0 with 20% sodium hydroxide. Next, this neutralized protein solution was sterilized by heating at 140 ° C. for 1 minute and spray-dried using a spray dryer to obtain 19.5 kg of powdered isolated soybean protein.

  Next, using a flow coater (Okawara Seisakusho Co., Ltd.) which is a fluidized bed dryer, NaCl solution, CaCl2 solution and Na malate solution are shown in Table 1 while 3 kg of powdered soy protein is flowed by wind pressure. Each amount added was sprayed under conditions, and the wet powder thus obtained was dried by heating until the water content was about 6% to obtain each easily dispersible powdery soybean protein sprayed with each solution.

(Product dispersibility evaluation)
Evaluation of dispersibility was carried out by placing 200 ml of water at 15 ° C. in a 300 ml beaker, adding 12 g of powder, stirring and dissolving for 1 minute using a spoon, and evaluating the dispersion state after 1 minute. Comprehensive evaluation criteria are: ○ that is good in dispersibility and has an effective improvement effect without losing flavor compared to Cont, ◎ that is particularly excellent, and that is slightly better in flavor or dispersibility For those with problems, Δ, and for those where the effect of improving dispersibility is inferior or the flavor is greatly reduced compared to Cont, it is marked with ×.

Table 1 Prototype conditions and product quality

  In the case of T-1 which was treated with water alone, the untreated Cont and dispersibility remained unchanged even after spray treatment, and no dispersion improvement effect was observed. Under the T-2 condition, the familiarity with water tended to be slightly faster than that of Cont, but there was still a lot of lumps, and the dispersion state did not reach the required level. The product powder obtained under the processing conditions of T-3 and 4 showed an effective effect of improving dispersibility compared to Cont. As an improvement effect of dispersibility, a high effect was obtained by spraying NaCl up to T-4. On the other hand, in the case of T-5 in which NaCl was further added by spraying, the dispersibility improvement effect was as high as that of T-4, but the solution was weak and salty and changed to a product flavor. Was observed, which resulted in an influence on the flavor.

In addition, in T-6 to which the CaCl2 solution was added by spraying, the same good dispersibility improving effect as that of T-4 was obtained, and no difference from Cont was recognized in flavor. Similarly, when prepared with a sodium malate solution so as to have the same amount of Na as T-4 instead of NaCl, the dispersibility obtained was equivalent to that of T-4.

Comparative Example 1
In the same manner as in Example 1, a separated soy protein curd was obtained. The curd was hydrated to a concentration of 11 wt% solids and neutralized to a solution pH of 7.0 using 20% Na hydroxide. Next, NaCl is added to the neutralization solution so that the amount of Na is 0.29% higher than the solid content of the neutralization solution. After dissolution, each neutralized protein solution is sterilized by heating at 140 ° C. for 1 minute. And spray-dried using a spray dryer to obtain a powdered isolated soy protein having a moisture content of about 5.8%.

The obtained powdered isolated soybean protein was evaluated for water dispersibility in the same manner as in Example 1. However, the dispersibility in water was at the same level as that of the additive-free Cont. Compared with 4, the dispersibility was clearly inferior. Even when a predetermined amount of NaCl was previously added and dried at the time of preparation of the powdered separated soybean protein, the effective dispersibility improving effect as in the present invention was not exhibited.

Comparative Example 2
In the same manner as in Example 1, a separated soy protein curd was obtained. Water is added to the curd to a concentration of 11% by weight of solid content, and Ca chloride is added thereto so that the amount of Ca is 0.27%. Further, 20% Na hydroxide is used to neutralize the solution to pH 7.0. did. Each neutralized protein solution was sterilized by heating at 140 ° C. for 1 minute and spray-dried using a spray dryer to obtain a powdered isolated soybean protein having a moisture content of about 5.6%. The obtained powdered soy protein was evaluated for water dispersibility in the same manner as in Example 1. However, the water dispersibility was at the same level as the additive-free Cont, and the dispersibility was inferior. It was.

Example 2
Using T-4 produced in Example 1 and untreated (Cont) powdered soy protein, a powdered beverage powder in which soy protein was highly blended according to the formulation shown in Table 2 was prototyped. Evaluation of the powdered beverage powder was performed by adding 160 ml of water to 25 g of powder and stirring for 1 minute using a spoon to confirm the dispersion state of the powdered beverage powder.

Table-2 Formulation of powdered beverage powder

  Powdered soy protein T-4 using powdered soy protein T-4 sprayed and dried with an NaCl solution was able to prepare a uniform dispersion solution within 1 minute of stirring, but powdered soy protein not subjected to such spraying treatment (Cont The powdered beverage powder prepared from (1) could not be uniformly dispersed even after 1 minute of stirring, and fine lumps remained on the surface of the solution, and could not be finished into a powdered beverage powder with good dispersibility.

  According to the present invention, a powdered soybean protein having excellent dispersibility in water can be obtained. Therefore, according to the present invention, it is possible to provide a product that can be easily dispersed for uses such as protein powder, powder soup, batter mix, pickle liquid, etc. It is like that.

  In addition, the occurrence of mamako is suppressed even under the use conditions where water is not added, such as processed meat products and fish paste products, so that the separated soybean protein is sufficiently dispersed and dissolved in the system, and the protein content is higher than before. Functions such as gelling power and water retention can be brought out, and it can be expected to lead to quality improvement of these products.

Claims (3)

A method for producing an easily dispersible powdery soy protein, comprising spraying an ionized metal aqueous solution onto the surface of a powdery soy protein. The method according to claim 1, wherein the amount of the metal with respect to the powdery soybean protein is in the range of 0.15% to 0.55% (dry weight ratio). The manufacturing method of Claim 1 which dries while spraying the ionized metal aqueous solution, and makes the water | moisture content in a powdery soybean protein 10% or less.