KR20040036933A - Process for Producing Powdery Soybean Protein Material - Google Patents

Abstract

SUMMARY OF THE INVENTION The present invention provides a powdered soy protein material that is easily dispersed in water even under mild agitation without strong agitation on a production scale and has sufficient gel formability required for food.

In the manufacturing process of soy protein powder, the soy protein solution is spray-dried and once powdered, and then 0.5-3 parts by weight of DE values 10-25 dextrins are further sprayed and adhered to 100 parts by weight of the soy protein powder. The powdery soy protein material obtained by the present invention was found to have excellent water dispersibility even under mild agitation while maintaining sufficient gel formability, thus completing the present invention.

Description

Process for Producing Powdery Soybean Protein Material

When food is manufactured and processed using soy protein powder, it is often dissolved and dispersed in water and handled. At this time, especially, the higher the ratio of the soluble protein content in the soy protein powder (which can be expressed by NSI: nitrogen solubility coefficient), the mass (water does not penetrate inside, only the powder surface is wetted with water, Is easily formed, and a considerable time is required to completely disperse and dissolve the soy protein powder. In addition, there is a problem that handling is difficult in handling a lot of powder when dissolving in water.

As a means to solve this problem, for example, Japanese Patent Application Laid-Open No. 2000-102352 (JP) discloses a method of adding a fat or oil and an emulsifier to soy protein powder, and also Japanese Patent Application Laid-Open No. 8-154593 (JP). ) Discloses a method in which soy protein is hydrolyzed by a protease in an aqueous system to add a fat or oil and an emulsifier. However, these methods are effective when dissolving on a beaker scale or when a strong stirring / emulsifying device such as a powder mixer, a milder, or a high pressure homogenizer can be used for dissolution even on a manufacturing scale. In the case of having a simple stirring device such as propeller agitation, it was still difficult to disperse quickly and agglomerates tended to remain in operation. As such, a powdery soy protein material having a wide range of application that can be dispersed without difficulty in any manufacturing facility has not yet been obtained.

On the other hand, Japanese Patent Application Laid-Open No. 9-275911 (JP) discloses that when preparing a powdered soy protein material, starch partial hydrolyzate (dextrin) is added to the soy protein solution before spray drying the soy protein solution. The method of adding 2-40 weight part of melt | dissolution with respect to 100 weight part of solid content of a protein solution, and obtaining a powdery soy protein material by spray drying after that is disclosed. However, this method differs from the present invention in that the dextrin is added to the process by mixing and dissolving dextrin before powdering the soy protein solution. In addition, according to this method, it is necessary to increase the amount of dextrin added to obtain sufficient water dispersibility, so that the composition ratio of the protein component in the powdered soy protein material is lowered, and gel formation is the most important function of the powdered soy protein material in food processing. There was a case of affecting sex.

SUMMARY OF THE INVENTION The present invention provides a powdered soy protein material which exhibits excellent water dispersibility even under mild stirring conditions without producing strong agitation at the production scale and has sufficient gel formability required for soy protein.

The present invention relates to a method for producing a powdered soy protein material excellent in water dispersibility without forming agglomerates without using a powerful stirrer.

MEANS TO SOLVE THE PROBLEM As a result of earnestly researching in order to solve the said subject, as a result of spray-drying a soy protein solution in the manufacturing process of soy protein powder, it is made into powder once, and then spraying the dextrin solution which has a specific DE value with respect to this soy protein powder, It has been found that the powdered soy protein material obtained by adhesion has excellent water dispersibility even under mild stirring while maintaining sufficient gel formability, thus completing the present invention.

That is, the present invention

(1) A method for producing a powdered soy protein material, characterized by spraying a dextrin having a DE value (Dextrose Equivalent) of 10 to 25 to soy protein powder.

(2) The production method according to (1), wherein the spray amount of dextrin is 0.5 to 3 parts by weight based on 100 parts by weight of soy protein powder.

(3) The emulsifier according to the above (1) or (2), which is sprayed with 0.1 to 0.3 parts by weight of fat or oil, or 0.1 to 0.3 parts by weight of fat or oil and 1/2 weight or less of the weight of fat or oil spray based on 100 parts by weight of soy protein powder. Method of spraying.

(4) The production method according to any one of (1) to (3), wherein the soy protein powder is separated soy protein, whole or skim soy milk powder, or concentrated soy protein.

(5) The powdered soy protein material obtained by the manufacturing method in any one of said (1)-(4).

(6) Meat processed products or fish processed products using the powdered soy protein material according to the above (5).

(7) The pickle liquid of the processed meat product using the powdered soy protein material as described in said (5).

(8) Powdered beverage or liquid beverage using the powdered soy protein material as described in said (5).

(9) Clothes of fried foods using the powdered soy protein material according to the above (5).

(10) Provided are blood of gyoza using the powdered soy protein material according to (5) above.

Best Mode for Carrying Out the Invention

The present invention is characterized by spraying dextrin having a specific DE value to soy protein powder and attaching dextrin to the surface of soy protein powder. It does not specifically limit about the spraying method, the kind of apparatus to be used, and the drying method after spraying. In a preferred embodiment, the soy protein powder is flown by air pressure in a closed fluidized bed, such as a fluidized bed dryer (e.g., a flow coater), and the excipient in which dextrin is dissolved is sprayed onto the powder in the form of a mist and attached. And the method of performing the drying of the powder by heating in a fluidized bed at the same time. In addition, excipient means the solution which sprays and adheres to soy protein powder, and can also be called binder liquid and binder liquid.

That is, by adhering dextrin only to the surface of soy protein powder, the water dispersibility can be improved by the hydration of dextrin even with a small amount of dextrin addition. In addition, since the composition ratio of soy protein in powdered soy protein material is hardly lowered, the influence on gel formation, which is an important function of soy protein, is also very small. On the other hand, for example, in the method of mixing and dissolving dextrin in a soy protein solution and then spray-drying the solution with a spray dryer or the like, it is considered that the soy protein and dextrin molecules are powdered in a uniformly dispersed state in a solution, and soy protein Since dextrin is not mainly attached to the surface of the powder, it is necessary to add a larger amount of dextrin than the method of the present invention to increase water dispersibility. In this case, since the composition ratio of the soy protein in powdered soy protein material falls, there exists a possibility that the gel formation property of soy protein may fall, and it is unpreferable for food processing. Also, simply mixing the dextrin powder with the soy protein powder does not improve the water dispersibility because the dextrin powder does not adhere to the surface of the soy protein powder.

As the "soy protein powder" used in the present invention, soybean raw materials such as soybean or skim soybean are extracted with water, acid precipitated, separated and neutralized, and then powdered soybean protein powdered by spray drying or the like can be applied. Can be. In this case, water extraction adds an aqueous solvent to the soybean raw material to form a slurry phase by stirring or the like, and the insoluble fraction (beech) is separated and removed by a method such as centrifugation or filtration fractionation to obtain soymilk. Subsequently, acids (in combination with inorganic acids such as hydrochloric acid and sulfuric acid or other organic acids, etc.) are added to the soy milk to separate the proteinaceous precipitate fraction (card). Alkali (sodium hydroxide, calcium hydroxide, etc.) is added to the card and neutralized to obtain a "soy protein solution". After neutralization, heat sterilization or the like is usually carried out, and the solution can be dried by means such as spray drying using a spray dryer or the like to produce a soybean protein powder that is soybean protein powder. At this time, for example, desired processing such as heat treatment to the card, partial hydrolysis by oxygen or acid such as protease, or addition of alkaline earth metal compounds such as magnesium chloride, etc. to the soy protein solution. You can also do As other soy protein powders, battery / degreasing soy milk powder, concentrated soy protein, and the like can also be used.

Dextrin is a starch partial hydrolyzate in which starch is low molecularized by chemical or enzymatic methods. DE value (Dextrose Equivalent) is an index of the long chain of glucose residue which is a structural unit of dextrin, and is a value which shows content (%) of reducing sugar in dextrin. The larger this value, the shorter the long chain of dextrin.

As dextrin used for this invention, it is preferable that DE value is 10-25, It is more preferable that it is 16-20, It is most preferable that it is 17-19.

If the DE value is too small, since the physical properties are close to starch, for example, when dextrin is sprayed on soy protein powder as an excipient, the viscosity of the excipient is too high, and it is difficult to spray. In addition, the dispersibility in water also worsens, and when used as a pickle liquid, the viscosity of the pickle liquid also increases, so that the permeability of the pickle liquid into the ham tissue during ham production is impaired, and the quality of the ham texture and the like is deteriorated. There is a tendency. Therefore, the use of starch instead of dextrins shows the same trend.

In addition, if DE is too high, the physical properties are close to the small sugars. For example, when the dextrin is sprayed as an excipient with respect to soy protein powder in a fluidized bed dryer, the excipient is browned by heating, and the color of the powdered soy protein material itself is changed. Tends to change. Therefore, the use of small sugars such as sugar, lactose, glucose and the like instead of dextrin shows the same tendency.

Dextrins with a particular glucose chain length (DE 10-25) are those which have particularly good properties for the water dispersibility of soy protein powders.

The spray amount of the said dextrin with respect to 100 weight part of soy protein powder is more than an amount sufficient for water dispersibility, and it is preferable that it is below an upper limit which does not reduce the gel formation property of soy protein. In particular, 0.5-3 weight part is preferable, 0.8-2 weight part is more preferable, and 1-1.7 weight part is the most preferable. If the spray amount is too small, the water dispersion is hardly exhibited because the amount of dextrin adhered to the soy protein powder is insufficient. In addition, when the spray amount is too large, the water dispersibility is high, but since the composition ratio of soy protein in the product is lowered, the gel formability, which is an important function of the soy protein, is lowered, so that a sufficient function is hardly exerted on food products such as ham.

The present invention can suppress powder blowing at the time of dissolving the powdered soy protein material by spraying a fat or oil and an emulsifier with the dextrin, and can quickly improve wettability. That is, in cooperation with the improvement of the water dispersibility by dextrin, it is possible to obtain a powdered soy protein material having excellent dissolution properties. Spraying is preferably performed simultaneously with or before or after spraying of dextrin.

The fats and oils used in the present invention may be produced by microorganisms such as vegetable oils such as palm oil, palm oil, soybean oil, cottonseed oil, corn oil, safflower oil, rice bran oil, animal fats and oils such as tallow, lard, fish oil, and other animal oils. Fats and oils, or fractions thereof, curing or transesterified oils and the like can be used.

The amount of the oil or fat to be sprayed is suitably set in accordance with the amount of dextrin sprayed. That is, 0.1-0.3 weight part is preferable with respect to 100 weight part of soy protein powder, and 0.15-0.25 weight part is more preferable. If it is less than this range, powder blowing is easy to occur, and wettability tends to become slow. On the contrary, when too much, wettability will become too fast and the blocking derived from soy protein powder will occur easily.

The emulsifiers used in the present invention may be various surfactants such as lecithin, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters and sugar esters. It is preferable to make the quantity of the emulsifier sprayed into the quantity according to the spray amount of dextrin, and 1/2 or less of the holding weight sprayed on soy protein powder is suitable, and 1/10 or more and 2/5 or less are more preferable. When the amount of the emulsifier is too large, the flavor of the emulsifier is strong, and when the amount of the emulsifier is too small, it is difficult to exert the effect of improving the function of suppressing powder blowing and improving wettability of oil or fat.

The powdered soy protein material obtained by the production method of the present invention is easily dispersed in cold water even under mild stirring at the production scale to maintain high gel formation even when the NSI of the soy protein material is relatively high. Therefore, the powdered soy protein material is preferably used for various foods utilizing these characteristics (for example, meat products such as ham and sausage, fish paste, perforated fish paste, fish products such as fish hamburg and the like). In particular, use as a pickle liquid used in ham production is one of the most preferred modes of use because it improves workability in the production of pickle liquid and provides a good texture to the ham.

In addition, it is excellent in water dispersibility and does not form lumps, so it is a powdered beverage such as protein powder, a liquid beverage containing soy protein, a butter mix as clothes for fried foods, gyoza (gyoza, dumplings, steamed dumplings, etc.). It can also be used as dough for blood, dough for confectionery and bakery. Moreover, it can also be used disperse | distributing to edible liquids other than water, such as milk.

Hereinafter, although the Example of this invention is shown, this technical scope is not limited by these.

<Example 1>

10 kg of defatted soybean flakes were dispersed in 100 kg of water, extracted with protein components at 50 ° C. for 30 minutes while stirring with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), and then obtained by removing insoluble matters using a centrifuge. Hydrochloric acid was added to soymilk until pH 4.5, and the acid precipitate fractions were recovered by centrifuge. This acid precipitate fraction (4 kg of solid) was dispersed in 40 kg of water, and further added sodium hydroxide to neutralize to pH 7.0 to obtain a soy protein solution, which was heated and sterilized at 140 ° C. for 60 seconds and sprayed using a spray dryer. It dried and obtained 4.0 kg of soy protein powder which is a separated soy protein. NSI of this soy protein powder was 93.

In addition, NSI added 10 times the amount of water to the separated soy protein by the conventional method, stirred the propeller, measured the nitrogen in the filter paper (NO.5) permeate by the Kjeldahl method, and subtracted from the total nitrogen content of the isolated soy protein by the same method. As a percentage.

Then, 600 g of boiled water at 70 ° C. using a homo mixer, 60 g of dextrin having a DE value of 18 (" Sandek 185N " manufactured by Sanwa Denbun Co., Ltd.) (1.5 wt% based on soy protein powder), lecithin (true lecithin high school) 2.4 g (0.06 wt% based on soy protein powder) was prepared by stirring and mixing 2.4 g (0.18% based on soy protein powder). Subsequently, the excipient is sprayed on the soy protein powder while the soy protein powder is flowed by wind pressure in a flow coater (manufactured by Okawara Seisakusho Co., Ltd.), which is a fluidized bed dryer, and the dextrin, soybean white oil and lecithin are soybean. The wet powder was then dried by adhering to the protein powder to obtain 3.8 kg of powdered soy protein material.

<Example 2, Comparative Examples 1, 2, 3>

In the same manufacturing method as Example 1, only dextrin was added as an excipient component (Example 2), only lecithin and soy bean white oil were added (Comparative Example 1), and nothing but boiled water was added (Comparative Example 2). Powdered soy protein material was prepared using In addition, instead of spraying the excipients to the soy protein powder, Comparative Example 3 was to simply mix the same amount of dextrin powder to the soy protein powder as in Example 2.

Then, in a 100 kg scale dissolution tank, 3 kg of powdered soy protein material obtained in Examples 1 and 2 and Comparative Examples 1 and 2, 2 kg of dry egg white, 1 kg of casein sodium, 2 kg of salt, 3 kg of sugar, 2 kg of seasoning and 50 L of water (water temperature 5 degreeC) was added, and 63 kg of pickles for Rosham were manufactured by propeller stirring at low speed (300 rpm).

The water dispersibility, powder blowing, and wettability of each powdery soy protein were evaluated. As for water dispersibility, it was observed that there was no lump at the time of addition and dispersed rapidly (the same evaluation method thereafter). For powder blowing, the scattering state of the powder into the air at the time of addition was observed. For wettability, it was observed whether the powder dissolves quickly and does not float on the water. In addition, quality evaluation of the hardness, color tone, and flavor of ham was carried out by five panelists about Rosham manufactured using each pickle liquid (hereinafter, the same evaluation method). The results are shown in Table 1 below.

The product of Example 1 did not produce agglomerates even in a weak stirring state at the production scale, and was excellent in water dispersibility. In addition, the powder was not scattered with respect to powder blowing, and the workability was excellent. In addition, the wettability was excellent in that the powder penetrated into the water quickly without splashing. Example 2 has good water dispersibility as in Example 1, and slightly lower than Example 1 in terms of powder blowing suppression and wettability, but the spray effect of dextrin is high and there is no quality problem. Comparative Examples 1 and 2 had poor water dispersibility due to no addition of dextrin, and the powder became agglomerated and very difficult to dissolve. In Comparative Example 3, all the evaluations were not good because only the powder was mixed.

<Example 3>

The optimum value of DE value of dextrin to improve water dispersibility of powdered soy protein material was investigated.

Soy protein powder was obtained in the same manner as in Example 1. Subsequently, the dextrin of Example 1 was replaced with dextrin having various DE values (5 to 30) to spray the excipient solution, and similarly a powdered soy protein material was prepared, followed by pickle liquid to prepare Rosham (test). No. 1 to 5). The water dispersibility at the time of manufacturing each pickle liquid, the viscosity of the excipient liquid at the time of spraying, the color tone of the powdered soy protein material, and the quality of Rosham were evaluated. The viscosity of the excipient was observed for the efficiency of feeding the liquid to the flow coater, that is, whether the flow rate was stable or not. About the color tone, it was observed whether browning by heat of the powdery soy protein material occurred by spray heating. The results are shown in Table 2 below.

If the DE value is too low, the dispersibility with respect to moisture in a weakly stirred state tends to be lowered as a result of No. 1, and the viscosity of the excipient becomes high because it becomes a physical property close to starch, and the spray rate in the flow coater is slow. As a result, the spraying efficiency was lowered and the heating time was longer, so that the NSI was lowered due to excessive heating, and the gel formability tended to be lowered. Moreover, when pickle liquid used for manufacturing ham was produced from the product of No. 1, since the viscosity of pickle liquid was high, the workability of ham manufacture was impaired. On the contrary, when the DE value became too high, the color tone of the powdered soy protein material tended to brown as the result of No. 5. The cause is unclear, but there is a possibility that dextrin having a low DE value caused browning by heating in the flow coater. The evaluation of Nos. 2 to 4 was good, and the evaluation of No. 3 was the best.

<Example 4>

The optimal spray amount of dextrin to improve the water dispersibility of soy protein was investigated.

Soy protein powder was obtained in the same manner as in Example 1. Further, the amount of dextrin having a DE value of 18 in Example 1 was changed to 8 g (0.2 wt% based on soy protein powder) and 6, 28 g (0.7 wt% based on soy protein powder) as No. .7, 60 g (1.5 wt% based on soy protein powder) No.8, 72 g (1.8 wt% based on soy protein powder) No.9, 140 g (3.5 wt% based on soy protein powder) No. 10 was sprayed into the excipient solution to prepare a powdered soy protein material, and then pickle liquor was prepared to produce Rossham. About each obtained product, the water dispersibility, gel formation property, and the flavor of Rosham at the time of pickle liquid preparation were evaluated. In addition, about gel formation property, the 12% (w / w) solution of each powdery soybean protein material was heated, and the hardness of the gel after cooling was made into the index.

As a result of No. 6, when the spray amount of dextrin was too small, the effect of dextrin was lost and there existed a tendency for water dispersibility to fall. On the contrary, if there is too much dextrin as a result of No. 10, there is no problem in water dispersibility, but since the composition ratio of the protein component is relatively reduced, the gel formation property was seen to fall. As a result, although No. 6 and 10 were more than ordinary as a general evaluation, evaluation of No. 7-9 was high, especially No. 8 was excellent.

As described above, the powdered soybean protein material obtained by the production method of the present invention has the effect of easily dispersing with cold water even under mild stirring in a production scale and exhibiting high gel formability in various production environments. It can respond to. Such powdered soy protein material is preferably used for foods utilizing these characteristics (e.g. meat products, fish processed products, powdered drinks, liquid drinks, clothes of fried foods, blood of gyoza, etc.), and ham production. Use as a pickle liquid for use is one of the most preferred modes of use.

Claims (10)

A method for producing a powdered soy protein material, characterized by spraying dextrin having a DE (Dextrose Equivalent) value of 10 to 25 to soy protein powder. The method according to claim 1, wherein the spray amount of dextrin is 0.5 to 3 parts by weight based on 100 parts by weight of soy protein powder. The preparation according to claim 1 or 2, wherein 0.1-0.3 parts by weight of fat or oil is sprayed with respect to 100 parts by weight of soy protein powder, or 0.1-0.3 parts by weight of fat or oil and an emulsifier of 1/2 weight or less of the weight of oil-spray spray are prepared. Way. The process according to claim 1, wherein the soy protein powder is isolated soy protein, whole or skim soy milk powder, or concentrated soy protein. The powdered soy protein material obtained by the manufacturing method in any one of Claims 1-4. Meat processing product or fish processing product using the powdered soybean protein material of Claim 5. The pickle liquid of the meat processing product using the powdery soybean protein material of Claim 5. Powdered beverage or liquid beverage using the powdered soybean protein material of Claim 5. Clothes of a fried food product using the powdered soy protein material according to claim 5. Blood of gyoza using the powdered soy protein material of Claim 5.