JPWO2009116636A1 - Mineral fortified soy protein solution - Google Patents

Abstract

It is an object of the present invention to provide a soy protein beverage such as soy milk that does not require a complicated process such as pretreatment and has a flavour-enriched mineral in order to suppress aggregation that occurs when a calcium compound is added. To do. Using a soy protein material with a reduced abundance ratio of glycinin, which is one of the main components of soy protein, as a raw material, To obtain the knowledge that it is more stable against the addition of high concentration calcium compounds than using a typical soy protein material, and that a higher concentration of calcium compounds can be added by adding a chelating agent. It was possible to solve the above problems.

Description

  The present invention relates to a soy protein solution having a stable quality in which a calcium compound is fortified as a soy protein material and a mineral, is excellent in nutritional value, and hardly causes aggregation or precipitation during storage.

  Soy contains a lot of soy protein, which is a high-quality protein, and has long been used as a source of excellent protein. For example, soy milk contains useful components such as high-quality protein, isoflavone, lecithin, saponin, linoleic acid, etc. contained in soybeans, and has spread to the market as a healthy drink as it is or with flavor. In addition to soy milk, soy protein materials containing soy protein include soy flour, defatted soy flour, concentrated soy protein, and isolated soy protein, each of which is used in the food field depending on the purpose.

  However, soy protein materials have a low calcium content when compared to milk and ingredients. For example, although about 100 mg of milk is contained per 100 g, soy milk contains only about 15 mg. In Japan's diet, it is considered difficult to consume the amount of calcium necessary for one day, and in recent years, diseases caused by calcium deficiency have become a problem. From the above, the soy protein beverage fortified with calcium is considered to be a very excellent beverage in terms of nutritional balance.

  However, as calcium salt is commonly used as a coagulant for tofu, soy milk coagulates when a high concentration of calcium salt is added. In order to solve this problem, a method of modifying a protein by adjusting pH (Patent Document 1: Japanese Patent Laid-Open No. 52-90662), a method of adding a calcium compound to soy milk in the presence of glycerin or polypropylene glycol (Patent Document 2: Japanese Patent Laid-Open No. 58-13358), a method of hydrolyzing soymilk with a proteolytic enzyme and reducing the molecular weight, and then adding a calcium solution (Patent Document 3: Japanese Patent Laid-Open No. 6-7105), A method of denaturing proteins by fermentation using lactic acid bacteria (Patent Document 4: Japanese Patent Laid-Open No. 60-2153) is disclosed.

  However, since these methods require pretreatment such as pH adjustment and enzyme treatment before adding calcium to soymilk, complicated steps are required for production of the product.

  On the other hand, as a method that does not require such pretreatment, a method of adding calcium salt and citrate to soy milk (Patent Document 5: Japanese Patent Application Laid-Open No. 2004-208566), adding calcium malate to soy milk A method for strengthening the calcium content (Patent Document 6: Japanese Patent Laid-Open No. 60-47635) is disclosed.

  However, in the case of Patent Document 5, in order to enhance the amount of calcium to the milk level, citrate must be added at a high concentration, which has a considerable influence on the flavor of soy milk. Further, in the case of Patent Document 6, since the upper limit of the amount of calcium that can be added is 30 mg, it is impossible to produce soymilk containing milk at the milk level.

(References)
JP 52-90662 A JP 58-13358 A JP-A-6-7105 JP-A-60-2153 JP 2004-208666 A JP 60-47635 A

  An object of the present invention is to provide a mineral-enriched soy protein solution that does not require complicated steps such as pretreatment and suppresses aggregation that occurs when a calcium compound is added, and that has a good flavor.

The present applicant has previously disclosed obtaining a soy protein beverage by using a soy protein material in which the content of β-conglycinin is increased instead of glycinin (Japanese Patent Laid-Open No. 2002-262838). When adding further calcium to this beverage, usually add poorly water-soluble calcium such as tricalcium phosphate with reference to JP-A-2005-65542 as much as possible to avoid aggregation due to reaction with soy protein as a calcium agent. Would be. Such addition of poorly water-soluble calcium requires a special treatment in order to disperse itself in water and prevent precipitation during storage.
Therefore, the present inventors pay attention to the composition of the protein contained in the soy protein material such as soy milk, without sticking to the idea of combining various pre-treatments or pretreatment for aggregation suppression at the time of calcium addition, We conducted intensive research to see if the problem could be solved by changing the abundance ratio of these components.
As a result, when a soy protein material with a reduced ratio of glycinin, one of the main components of soy protein, is used as a raw material, a readily water-soluble calcium compound that is highly reactive with soy protein is added. However, the knowledge that it is more stable against the addition of high concentration calcium compounds than using general soybean protein materials, and that a higher concentration of calcium compounds can be added by adding a chelating agent. It was possible to obtain the above problem.

That is, the present invention
1. A soy protein solution containing a readily water-soluble calcium compound and a soy protein material having a reduced glycinin content in soy protein, comprising 0.5 to 20% by mass of the soy protein material as a crude protein mass, A mineral-enriched soy protein solution, wherein the calcium content in the solution is 40 mg or more per 100 g;
2. 1. The chelating agent is further blended. Mineral-enhanced soy protein solution as described,
3. 2. The chelating agent is an alkali metal salt of carboxylic acid. Mineral-enhanced soy protein solution as described,
4). 2. The pH improver is further blended. Mineral-enhanced soy protein solution as described,
5. 4. The pH improver is sodium bicarbonate. Mineral-enhanced soy protein solution as described,
6). 1. The glycinin content in the soy protein material is less than 30% by mass per soy protein. Mineral-enhanced soy protein solution as described,
7). 1. The soybean protein material is prepared by removing part or all of glycinin from soybean, or prepared from soybean lacking part or all of glycinin. Mineral-enhanced soy protein solution as described,
8). 1. The soy protein material is soy milk, separated soy protein, concentrated soy protein or soy flour. Mineral-enhanced soy protein solution as described,
9. 1. The soy protein solution is a liquid food, beverage, concentrated liquid food or gastric fistula nutrient solution. Mineral-enhanced soy protein solution as described,
10. In the production of a soy protein solution containing a calcium compound and a soy protein material, a water-soluble calcium compound is used as the calcium compound, and a soy protein material in which the glycinin content in the soy protein is reduced is used as the soy protein material. A method for fortifying minerals of a soy protein solution,
Is to provide.

  According to the present invention, it is possible to obtain a stable mineral-enriched soy protein solution that is less likely to aggregate during production or storage even when a large amount of readily water-soluble calcium compound is blended.

  The mineral-enriched soy protein solution of the present invention is a soy protein solution in which a readily water-soluble calcium compound and a soy protein material having a reduced glycinin content in soy protein are blended, and the soy protein material has a crude protein mass. As 0.5 to 20% by mass, and the calcium content in the solution is 40 mg or more per 100 g. The technical items of the present invention will be described below. In the following description, “%” means “% by mass” and “parts” means “parts by mass” unless otherwise specified.

(Soy protein solution)
In the present invention, the mineral-enriched soy protein solution is a solution in which a calcium compound and a soy protein material are blended, and its use can be used as a liquid food such as soup and stew, and a beverage such as a soy protein beverage and a soy milk beverage. It can also be used for special purposes such as liquid food. It can also be used as a nutrient solution for gastric fistula (PEG: Percutaneous Endoscopic Gastrostomy) for medical purposes.
Further, the soy protein solution can be further processed into a powder form to obtain a powder product, or can be frozen to obtain a frozen product.

(Soy protein material)
The soy protein material blended in the mineral-enriched soy protein solution of the present invention includes soy flour (whether full fat, defatted, etc.), soy milk (whether full fat, defatted, etc.), isolated soy protein, concentrated soy protein Any of these can be selected. The amount of the soy protein material to be blended in the solution can be freely set by those skilled in the art in consideration of the product concept, flavor, physical properties, etc. of the solution to be produced. Usually, the amount of crude protein per solution is 0.5%. -20%, preferably 0.7-10%, more preferably 1-8%.
In the present invention, it is important that the glycinin content in the soybean protein of the soybean protein material is reduced. Glycinin is a kind of globulin, which is the main storage protein of soybean, and is also referred to as 11S protein. By using such a soy protein material, a large amount of calcium compound can be added in a stable state. In particular, the glycinin content is preferably less than 30% per soy protein, more preferably less than 25%, even more preferably 15% or less, and most preferably glycinin is deleted and substantially 0%.

  The method for preparing the soy protein material having the above specific composition is not particularly limited. For example, a soybean protein material prepared in the above-described composition using a technique for fractionating and removing glycinin from soy milk prepared from soybeans having a general composition, isolated soybean protein, or the like can be used. As a technique for fractionating and removing glycinin, a conventionally known technique can be used without particular limitation. For example, a known technique disclosed in International Publication WO2000 / 58492, International Publication WO2002 / 028198, International Publication WO2004 / 043160, International Publication WO2006 / 129647, or the like that enables manufacturing on an industrial scale. Can be used. It is also possible to use a soy protein material prepared by a conventional method from soybean (Breeding Science, 46, 11, 1996, etc.) from which part or all of glycinin has been deleted in advance by genetic manipulation or breeding technology. Moreover, the raw material prepared using both the said fractionation technique of glycinin and the technique using deletion soybean can also be used.

(Calcium compound)
The calcium compound blended in the mineral-enhanced soy protein solution of the present invention is not water-insoluble like tribasic calcium phosphate, but easily reacts with soy protein and usually causes aggregation of soy protein. It is meaningful to be a type. In the present invention, the readily water-soluble property means a property that is easily dissolved in water, and more specifically, one having a solubility at 25 ° C. of 0.1 g or more per 100 g of water.
As long as it is easily soluble in water, the calcium compound may be either an organic acid salt or an inorganic acid salt. Examples of compounds include organic acid salts such as acetate, propionate, pantothenate, lactate, gluconate, glycerophosphate, malate, stearoyl lactate, fumarate, succinate, Examples thereof include inorganic acid salts such as hydrochloride, primary phosphate and sulfate.
Incidentally, a poorly water-soluble calcium compound refers to a compound that is difficult to dissolve in water or does not dissolve at all, and more specifically, has a solubility at 25 ° C. of less than 0.1 g with respect to 100 g of water. Examples of the poorly water-soluble compound include citrate, diphosphate, tertiary phosphate, carbonate and the like, which are low in reactivity with soy protein. The use of such a calcium compound is effective for suppressing the agglutination reaction with soy protein, while it hardly dissolves in water, so its absorption rate into the body is inferior to that of a water-soluble calcium compound, and precipitation caused by not dissolving. It tends to occur and the texture tends to be rough.
The calcium compound of the present invention is added so that the calcium content in the soy protein solution (including calcium derived from the soy protein material) is 40 mg or more, preferably 50 mg or more, more preferably 60 mg or more per 100 g of the solution. Can do. Most preferably, it can be added so that the calcium content at the milk level is 80 mg or more. The amount of addition can be further increased by the degree of reduction of the glycinin content of the soybean protein material or the addition of an alkali salt of an organic acid described later. If the calcium content is excessively increased, aggregation is likely to occur beyond the allowable range. Therefore, the amount is preferably 300 mg or less, preferably 200 mg or less per 100 g of the solution.

(Chelating agent)
It is preferable that a chelating agent is further blended in the mineral-enhanced soy protein solution of the present invention. As a result, aggregation of soy milk can be more effectively suppressed, the calcium content in the solution can be increased more stably, and 100 mg of calcium per 100 g of solution can be easily blended in the same manner as milk.
As chelating agents, carboxylic acids having a plurality of carboxyl groups such as citric acid and malic acid, organic acids such as phytic acid, and inorganic salts such as hexametaphosphoric acid can be used. Alkali metal salts of carboxylic acids (sodium salts) Or a potassium salt) is more preferable. In particular, it is preferable to use sodium citrate from the viewpoint of flavor.
The amount of the chelating agent depends on the amount of calcium compound added, but is preferably 0.05% or more, more preferably 0.15% or more in the soy protein solution. However, if the amount added is too large, the flavor of the soy protein solution tends to change, so less than 0.5% is preferable, and 0.45% or less is more preferable.

(PH improver)
The mineral-enhanced soybean protein solution of the present invention preferably further contains a pH improver (a pH adjuster that shifts the pH to the alkaline side). This makes it possible to obtain a stable solution without aggregation while reducing the amount of chelating agent. This is particularly effective when the calcium compound to be added has the effect of shifting the pH of the soy protein solution from neutral to acidic, such as when calcium lactate is added. Further, when the chelating agent has an acidity, the acidity can be reduced, and there is an advantage of improving the flavor.
What is necessary is just to use what is generally used as a pH improver, and it is preferable to use especially sodium hydrogencarbonate. The addition amount is preferably 0.03% or more in the soybean protein solution. The upper limit of the addition amount is not particularly set, but the effect is sufficient even at 5% or less.

  In addition to calcium compounds, chelating agents, and pH improvers, necessary food ingredients (fruit juice, pulp, vegetables, sugars, fats and oils, dairy products, flour, etc.) are required to enhance the taste and functionality of the soy protein solution. , Starches, cacao mass, birds and fish products, etc.) and food additives (minerals, vitamins, thickening stabilizers, acidulants, flavors, etc.) can be used as appropriate.

  The soybean protein solution in which the above raw materials are blended is not necessarily required, but can be homogenized by a homogenizer such as a homogenizer. The homogenous pressure of the homogenizer is not particularly limited as long as it is sufficient for emulsification.

  The mineral-enhanced soy protein solution of the present invention can be sterilized if necessary, and is characterized by hardly causing aggregation due to the reaction between the soy protein and the calcium compound even after heat treatment by sterilization. The sterilization method is not particularly limited. For example, direct heating methods such as injecting high-temperature high-pressure water or high-pressure steam into the raw material liquid, or Joule heating by energizing the raw material liquid, heating by high frequency (microwave), electromagnetic Indirect heating methods such as induction heating, electric furnace, direct fire, fluidized sand bath, molten salt bath and the like may be used alone or in combination.

(Quantification of ingredients)
The quantification of the soy protein in the liquid composition of the present invention is performed by the Kjeldahl method when the protein is only soy protein, but when the protein contains a protein other than soy protein, it is measured by the ELISA method, for example, Pepnel's Soya protein assay kit can be used.
β-conglycinin and glycinin can be quantified by SDS-polyacrylamide electrophoresis when proteins other than soybean protein are not included. Based on the method of Laemmli (Nature, 227, 680, 1970), analyzed with a gradient gel having a gel concentration of 10 to 20%, stained with Coomassie Brilliant Blue, and then measured the migration pattern obtained with a densitometer, The area ratio of the corresponding fraction to the whole is defined as purity. The β-conglycinin content can be calculated by the total amount of α, α ′, β subunits, and the glycinin content can be calculated by the total amount of acidic polypeptide (A) and basic polypeptide (B).
However, since the above quantification method cannot be used when proteins other than soybean protein are included, β-conglycinin and glycinin purified by the method described in J Agric Food Chem, 35, 200-205, 1987. Polynuclear antibodies can be prepared by the method described in J Nutri Sci Vitaminol, 51, 34-39, 2005, and assayed by ELISA using these antibodies.

  Hereinafter, examples of the present invention will be shown, and the technical idea of the present invention will be described more specifically.

Example 1
As soy protein materials, soybean milk A (solid content 9%, crude protein 3.4%), soy milk B (solid content 9%, crude protein 4.1%) and glycinin content per protein of 0%, 20% and 40%, respectively Soymilk C (solid content 9%, crude protein 4.7%) was prepared. Next, with respect to 80 parts of each soy milk A to C, calcium lactate (containing 29% calcium) is added as a calcium agent so that the calcium content in the soy milk becomes a predetermined amount shown in Table 1, and 100 parts in total. Water was blended so that the mixture was sufficiently mixed, and then retort sterilization (121 ° C., 30 minutes) was performed to examine the presence or absence of aggregation of soy milk.

(Table 1)

  As shown in Table 1, the lower the glycinin content in the soy protein in soymilk, the more calcium lactate was added and it was possible to add without aggregation. Since soy milk A is normal soy milk in which glycinin is not reduced, aggregation occurred even when the calcium content in the soy milk was 50 mg.

(Example 2)
Soy milk (solid content 9%, crude protein 3.4%) was prepared from glycinin-deficient soybeans, and calcium lactate (calcium 29) was added to 80 parts of this soy milk so that the calcium content in the soy milk would be 60 mg / 100 g. %)), Calcium carbonate (containing 40% calcium) or tribasic calcium phosphate (containing 39% calcium), blending water so that the total amount becomes 100 parts, thoroughly mixing, then retort sterilization (121 ° C , 30 minutes), and examined whether the soy milk was agglomerated.

(Table 2)

  As shown in Table 2, in the case of soy milk having a low glycinin content, a large amount of calcium could be added regardless of the type of calcium preparation. In particular, even when calcium lactate, which is easily soluble in water, was used, the occurrence of aggregation could be suppressed.

(Example 3) -Addition of alkali metal salt of carboxylic acid-
Soy milk (solid content 9%, crude protein 3.4%) was prepared from glycinin-deficient soybean, and calcium lactate was added to 80 parts of this soy milk in the same manner as milk (calcium amount per 100 g of soy milk was 100 mg). Add sodium citrate at 0.65 parts and various addition amounts shown in Table 3, mix water so that the total amount becomes 100 parts, thoroughly mix, and then perform retort sterilization (121 ° C, 30 minutes), It was investigated whether the soymilk was agglomerated.

(Table 3)

  As shown in Table 3, by adding 0.3% or more of sodium citrate, a soy milk that does not flocculate even if it contains calcium equivalent to milk (100 mg / 100 g) could be prepared.

Example 4
Soy milk (solid content 9%, crude protein 3.4%) was prepared from glycinin-deficient soybean, and calcium lactate was added to 80 parts of this soy milk in the same manner as milk (calcium amount per 100 g of soy milk was 100 mg). A mixture of 0.65 parts, 0.3 parts of sodium citrate, and 19.05 parts of water was prepared and subjected to ultra-high temperature instant sterilization (144 ° C., 4 seconds) to check whether the soy milk was aggregated. As a result, agglomeration was not confirmed even when ultra-high temperature instant sterilization was performed as in the case of retort sterilization.

(Example 5) -Addition of sodium bicarbonate-
Soy milk (solid content 9%, crude protein 3.4%) was prepared from glycinin-deficient soybean, and calcium lactate was added to 80 parts of this soy milk in the same manner as milk (calcium amount per 100 g of soy milk was 100 mg). A mixture of 0.65 parts, sodium citrate 0.15 parts, sodium hydrogen carbonate 0.05 parts, and water 19.15 parts was prepared and subjected to retort sterilization (140 ° C., 30 minutes) to examine whether the soy milk was agglomerated. Further, as a comparative example, a formulation (0.65 part calcium lactate, 0.3 part sodium citrate) in which aggregation was not confirmed in Example 3 was cited.

(Table 4)

  As a result, as shown in Table 4, sodium bicarbonate is used in combination with sodium citrate to improve pH, so that the amount of sodium citrate added is less than 0.3% and contains calcium equivalent to milk (100 mg / 100 g). A stable soymilk could be prepared. Moreover, when comparing the flavor with the comparative example, it was evaluated that Example 5 had less sourness and was easier to drink (5/5 persons).

Claims (10)

A soy protein solution containing a readily water-soluble calcium compound and a soy protein material having a reduced glycinin content in soy protein, comprising 0.5 to 20% by mass of the soy protein material as a crude protein mass, A mineral-enriched soy protein solution, wherein the calcium content in the solution is 40 mg or more per 100 g. The mineral-enriched soy protein solution according to claim 1, further comprising a chelating agent. The mineral-enriched soy protein solution according to claim 2, wherein the chelating agent is an alkali metal salt of carboxylic acid. The mineral-enriched soy protein solution according to claim 2, further comprising a pH improver. The mineral-enriched soy protein solution according to claim 4, wherein the pH improver is sodium hydrogen carbonate. The mineral-enriched soy protein solution according to claim 1, wherein the content of glycinin in the soy protein material is less than 30% by mass per soy protein. The mineral-enriched soybean according to claim 1, wherein the soybean protein material is prepared by removing a part or all of glycinin from soybean, or prepared from soybean lacking a part or all of glycinin. Protein solution. The mineral-enriched soy protein solution according to claim 1, wherein the soy protein material is soy milk, separated soy protein, concentrated soy protein or soy flour. The mineral-enriched soy protein solution according to claim 1, wherein the soy protein solution is a liquid food, a beverage, a concentrated liquid food, or a nutrient solution for gastric fistula. In the production of a soy protein solution containing a calcium compound and a soy protein material, a water-soluble calcium compound is used as the calcium compound, and a soy protein material in which the glycinin content in the soy protein is reduced is used as the soy protein material. A method for fortifying minerals of soy protein solution.