WO2001045524A1

WO2001045524A1 - Process for producing tofu-like food material

Info

Publication number: WO2001045524A1
Application number: PCT/JP2000/008978
Authority: WO
Inventors: Kazunobu Tsumura; Tsutomu Saitoh; Wataru Kugimiya
Original assignee: Fuji Oil Company, Limited
Priority date: 1999-12-22
Filing date: 2000-12-18
Publication date: 2001-06-28
Also published as: AU1894501A; JP3654245B2

Abstract

A process for producing a tofu-like food material. This process comprises the step of treating a soybean protein solution, which has been treated under the conditions of pH 6.0 or above and (log(Min)+0.0789Temp >⊃8.0 (wherein Min stands for the heating time expressed in minutes; and Temp stands for the heating temperature expressed in °C), with a phytic acid-digesting enzyme, and the step of solidifying the soybean protein solution thus treated with the phytic acid-digesting enzyme.

Description

Technical field

The present invention relates to a method for producing a product material.

背の: In the lotus manufacturing process of food, coagulant is added and sitted. The addition of the coagulant is often excessive, and in this case, there is a problem in flavor such as bitterness and sourness. By increasing the protein concentration in soy milk, the concentration of the coagulant can be reduced to achieve a certain level of hardness.However, increasing the protein concentration will result in the following favorable texture such as water freshness and smoothness. Will be impaired.

By the way, soybeans contain about 1% of linkers, and it is said that 70 to 80% of them exist as phytin. This phytic acid (myo-inositol hexanoic acid ester) forms a hardly soluble compound by chelating with nutritionally important mineral components (calcium, magnesium, iron, etc.). It is well known that it inhibits the bioabsorption of water and has an inhibitory effect on consumption. It is also known that the addition of phytic acid to soybean protein inhibits the coagulation of the protein during production (Saio, K. Cereal Foods World 24 343 (1979), JP-A-8-15459) No. 2 o

Sakae ¾ i In order to improve the inhibition of absorption of important mineral components, phytic acid and its: ^ ^ Fractional fraction with element Although the method is disclosed (Japanese Patent Application Laid-Open No. Sho 59-16649, Japanese Patent Application Laid-Open No. Hei 4-50302, Japanese Patent Application Laid-Open No. Hei 6-86640 ^ «, etc.), No disclosure of suitability, none.

Method of coagulating soy milk by protease (Japanese Patent Application Laid-Open No. Sho 62-17993861) Japanese Patent Application Laid-open No. 63-26565! No. 9 艮) is disclosed, but it has disadvantages such as a brittle texture and is preferable. Japanese Patent Application Laid-Open No. 2-585731 discloses the use of soybean protein treated with trans-glucaminase for production. Japanese Patent Application Laid-Open No. 63-363348 ^^ treats soy protein water intensely night with strong basic anion exchange, and then heats it to add additives such as coagulant and gelling agent. Don't use: ^ Disclose that you can make a shape-retaining food. Disclosure of the invention

Problems to be solved by the invention

An object of the present invention is to provide a method for producing a tofu-like food material without using a coagulant, which is essential in the production process, or using a very small amount of a coagulant. BEST MODE FOR CARRYING OUT THE INVENTION

The present inventors have conducted intensive studies to improve the above ^. As a result, the heat-treated soybean protein solution was treated with phytic acid diagonal horn, and the treated protein solution was simply heated. In this case, it was found that the product material can be obtained by adding only a very small amount of the coagulant, which is indispensable in the production process, or by using a very small amount of the coagulant. Was completed. That is, the present invention converts the heat-treated soybean protein to phytic acid content. It is a method of producing a product material, which comprises treating with poultry and coagulating the treated protein solution by heating or adding a small amount of a coagulant.

The soybean protein solution used in the present invention is a soymilk obtained by grinding soybeans with water and removing okara, soymilk usually used in the production of Si, such as concentrated soymilk, or low-denatured soybean milk. It is possible to extract soybean milk with water and remove soybean residue, or soybean milk containing soybean protein such as soybean milk or soybean protein obtained by isoelectric precipitation of soybean milk. Yes, soybean varieties and production areas are not limited. An aqueous solution containing such a soybean protein must be heat-treated before being treated with a phytic acid derivative. The soybean protein solution to be subjected to heat treatment usually has a protein content of 3 to 15%, preferably 5 to 10%. The pH of the solution is preferably pH 6.0 or more, more preferably pH 6.5 or more, and preferably pH 7.5 or less. If the pH exceeds 8.0, the color tone and flavor deteriorate, which is not preferable. Heating delivery and time are the value of (l og (Mi n) + 0.0789 Temp) (hereinafter sometimes referred to as “hard”. Here, Min is the heating time minu te and Temp is The temperature is preferably 8.0 or more, more preferably 8.3 or more. In addition, the heating temperature is preferably 85 ° C or more, more preferably 90 ° C or more. Even if the heat treatment is mild, such as when the heat treatment is less than 8.0, or if the heat treatment is not performed at all, even if the subsequent phytate separation and coagulation are performed, Of the invention;

The step of treating with phytic acid partial angle echo in the first step of the present invention will be described. The pH to be treated with the phytic acid component is pH 6.0 or more, preferably ρΗ6.1 or more, more preferably ρΗ6.2 to 6.5. When treated at low pH, force b I don't like it because the flavor of the ingredients goes bad. Further, if the pH is 8 or more, the flavor deteriorates, which is not preferable.

The enzyme used in the present invention is not particularly limited as long as it is an enzyme capable of precipitating phytic acid and phytate. Plant-derived soybeans, wheat, potatoes, etc., are derived from animals, and if they are derived from microorganisms, they are of the genus Aspergillus (Aspergii 1 lus) or Penicillium (Penici 11 i um). , Genus Bacillus (Baci 11 us), genus Pseudomonas, genus Saccharomyces (Saccharomyces), genus Kluiferomyces (K1 uyve romyces), genus Neurospora ) And the like are examples. It also includes phosphatases that can degrade phytin H-phytate.

The enzyme is used in an amount of 0.01 to 10% by weight, preferably 0.05 to 2% by weight, more preferably 0.1 to 1% by weight of crude protein, and the enzyme is added. 0.1 to 10 OUZglK bean protein, preferably 0.5 to 2

More preferably, 1 to 10 UZ g of mung bean protein is added. The enzyme activity was measured using a reaction solution consisting of 0.5 ml of 0.2 M Tris-HC1 buffer (pH 6.5) containing 4 mM sodium phytate, 0.4 ml of distilled water, and 0.1 ml of enzyme solution. Incubate the mixture at 30 ° C for 30 minutes and add 10 ml of 10% TCA to stop the reaction. The amount of inorganic phosphorus in the reaction solution was determined by the Fiske-Subbarow method. Under the above conditions, the amount of the enzyme that listens to 1 micromol of inorganic phosphoric acid per minute was defined as 1 unit (U). The time and duration of the enzymatic reaction can be determined depending on the enzyme used, but are usually 20 ° C to 80 ° C, preferably 30 ° C to 70 ° C, more preferably 40 ° C to The reaction is carried out at 60 ° C for 10 minutes to 3 hours, preferably 30 minutes to 1 hour. Further, by passing the solution through a column on which the enzyme is immobilized, it is possible to treat the fiber like a fiber.

The material thus obtained can be obtained by coagulating the thus treated reaction solution by heating or adding a small amount of coagulant. In the case of coagulation by heating, the reaction solution after the phytate-degrading enzyme treatment is filled in a molding tube and heated by the following method. The heating is usually carried out at 60 ° C. to 100 ° C., preferably at 70 ° C. to 90 ° C., for 5 minutes to 1 hour, preferably 15 minutes to 30 minutes. In the heat coagulation, it is preferable to leave the whey (so-called hu) in a state where it is not discharged because a fresh texture can be obtained. When coagulation is performed by adding a coagulant, apply a coagulant such as GD (glucono delta lactone), alkaline earth metal salt, or two galli, etc. for gel production, or use an organic acid alone or However, two or more types can be used in combination. In the present invention, even when the coagulant for use is used, the amount of the coagulant used for Xiao is 0.5 times or less, and most preferably 0.1 to 0.3 times the amount of the coagulant used in normal Si production. ) ^ ¾¾Product material is obtained. If necessary, it is optional to add fibers, oils and fats, other proteins, MM, seasonings, pigments, etc. before the coagulation step.

The product material obtained by the present invention has a conventional texture and flavor, and can be not only eaten like tofu as it is but also subjected to various known cooking and processing treatments. For example, the raw material obtained by the present invention is used as a raw material for frozen lotus, fried foods (oil fried, thick fried, power, etc.) or processed fish meat (fried tempura, power, maboko, etc.) as the raw material "^" It can also be used for livestock caloe products (hamburger, meatballs, etc.) The product material obtained by the present invention inhibits mineral absorption. It is nutritionally favorable because its content is greatly increased (

Hereinafter, embodiments of the present invention will be specifically described with reference to examples. However, the technical scope of the present invention is not limited to these examples. Example 1

A soymilk prepared by a known method (t degree by a densitometer: 13.5 briχ, crude protein 5.6%, ρΗ6.5) is heated at 100 ° C for 5 minutes (heating value: 28.6). And cooled to 40 ° C. 1 kg of the heated soy milk was adjusted to pH 26 with 2 N hydrochloric acid, and 168 mg (0.3% of crude protein mass) of fuitaze (trade name "Sumitim PHY", Shin Nippon Kagaku) was added. The milk was stirred gently for 1 hour at 40 ° C. The milk thus obtained was poured into a mold without adding a coagulant, heated at 90 ° C. for 30 minutes, and then washed with running water to obtain a raw material. The gel had a texture similar to silky tofu and had a good flavor Breaking load was determined from a breaking test using a “KES-G5 Handy ΗΙ ^ Test Machine” (Katotek Co., Ltd .: fcS). As a result, the weight was 60 gf / cm 2 .

Comparative Example 1 and Comparative Example 2

The same steps as in Example 1 were carried out except that no fermented milk was added in Example 1, but the soymilk did not coagulate. GDL (Gnoreconodenoletalactone) was added as a coagulant to 1 kg of the calo-heated soy milk obtained in Example 1 so as to have a concentration of 0.4%, and the mixture was cooled at 90 ° C for 30 minutes in agarose and running water.比較 was obtained (Comparative Example 2). O This た was slightly sour because a large amount of GDL was used as a coagulant. The breaking load was 8 Ogf / cm <2> / sup>.

Difficult case 2 Low-denatured thigh soybeans (nitrogen solubility index: NSI 91) 7 parts by weight of water are added to 1 part, and sodium hydroxide is added to adjust to pH 7.5, and extracted at room temperature for 1 hour. Thereafter, the mixture was centrifuged to obtain umami soymilk having a protein content of 7%. This soy milk was heated (95 ° C) for 10 minutes (Kan = 8.5) and cooled to 40 ° C. 1 kg of the heated soy milk was adjusted to pH 26 with 2 N hydrochloric acid, and phytase (trade name: Sumitim PHY, Shin Nippon Kagaku) was added in an amount of 210 mg (0.3% of the crude protein mass). The mixture was gently stirred at 40 ° C for 1 hour. GDL was added to the bile milk thus obtained to a concentration of 0.05%, poured into a mold, heated at 90 ° C for 30 minutes, and then cooled with running water to obtain an S-material. The breaking load of this gel was 9 Ogf / cm2 2 .

Comparative Example 3 and Comparative Example 4

In Example 2, when the soybean milk was not heat-treated (Comparative Example 3), or when it was heat-treated at 70 ° C for 10 minutes (6.5 6.5). Using the soy milk of Example 4), the same steps as in Example 2 (after the filter treatment) were performed, but none of the soy milks coagulated.

Difficult case 3

Low-denatured defatted soybean (nitrogen solubility index: SI 91) Add 12 parts by weight of water to 1 part by weight, extract at room temperature and pH 27 for 1 hour, centrifuge to obtain defatted soy milk, and add hydrochloric acid The pH was adjusted to 4.5, and a sedimented fraction (acid precipitating force) was obtained by centrifugation. Water was added to the acid precipitate to disperse it sufficiently, and a soybean protein solution adjusted to pH 26.5 with caustic soda (7% by mass of crude protein was obtained. The mixture was heated at 95 ° C for 10 minutes (Nao = 8.5) and cooled to 40 ° C. 1 kg of the heated ^ protein solution was adjusted to pH 6.2 with 2N hydrochloric acid and filtered. Ze (trade name "Fita-I Zenovo L", Novo Nordisk Noo Industry Ltd. ± ¾) was added in an amount of 35 Omg (0.5% of the crude protein mass), followed by gentle stirring at 40 ° C for 1 hour. Thus obtained GDL was added to the milk at a concentration of 0.05%, poured into molds, and cooled at 90 ° C for 30 minutes with kangi and running water to obtain a material. The breaking load of this gel was 10 Ogf / cm2 2 .

Example 4

»Powder obtained from row 3 ¾ϋMaterial 1 kg powder ^: Bean protein (trade name“ Fuji Pro E ”oilless ± ¾) 300 g, soybean oil 150 g, Shiodai calcium 10 Omg Togo, molded and heated in oil at 75 ° C for 6 minutes, 110 ° C for 4 minutes, and 175 ° C for 3 minutes to obtain soft, crisp, deep-fried fried food.

Example 5

50 g of powdered bean protein (trade name “Sun Rubber 10”, non-oil oil ± S) was added to 1 kg of the ¾ ¾ wood obtained in Example 3, and eastern, ginseng, and hijiki were added. Molded and heated in oil at 110 ° C for 5 minutes, at 130 ° C for 2 minutes, and at 150 ° C for 3 minutes to obtain a soft, soft-textured, cancer-resilient o product * b Acceptable students

As described above, according to the present invention, it is possible to manufacture a product material by a simple method, and it becomes possible to apply various mouths.

Claims

The scope of the claims

1. A method for producing a material, comprising: a first step of treating heat-treated soybean protein intense nights with phytate, and a second step of coagulating the λ bean protein solution.

2. When the heat treatment is ρΗ6.0 or more, (log (Min) +0.078 9Temp)> 8.0 (Min is heating time minute, Temp is m¾ ° c) Claim 1 is a treated soy protein solution

3. The method according to claim 1 or 2, wherein the second step of coagulating the soybean protein solution treated with phytic acid angular horn is carried out by heat coagulation at H6.5 to 5.8.

4. The method according to any one of claims 1 to 3, wherein the second step of coagulating the soybean protein solution treated with phytate is performed by adding a coagulant.