WO2003009697A1 - Aliments secs contenant une proteine de soja - Google Patents

Aliments secs contenant une proteine de soja Download PDF

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Publication number
WO2003009697A1
WO2003009697A1 PCT/JP2002/007645 JP0207645W WO03009697A1 WO 2003009697 A1 WO2003009697 A1 WO 2003009697A1 JP 0207645 W JP0207645 W JP 0207645W WO 03009697 A1 WO03009697 A1 WO 03009697A1
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WO
WIPO (PCT)
Prior art keywords
protein
soybean protein
drying
heating
dough
Prior art date
Application number
PCT/JP2002/007645
Other languages
English (en)
Japanese (ja)
Inventor
Toshimitsu Baba
Mitsutaka Kohno
Motohiko Hirotsuka
Original Assignee
Fuji Oil Company,Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Company,Limited filed Critical Fuji Oil Company,Limited
Priority to JP2003515099A priority Critical patent/JPWO2003009697A1/ja
Publication of WO2003009697A1 publication Critical patent/WO2003009697A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean

Definitions

  • the present invention relates to a dried food containing soy protein and a method for producing the same.
  • soy protein has a physiological effect such as a function of normalizing serum cholesterol and a function of reducing serum lipids, and is a food material having an excellent balance of essential amino acids and a high nutritional value. Therefore, in recent years, many processed foods such as beverages, desserts, and baked goods containing soy protein have been developed for the purpose of ingesting soy protein. However, ingesting a large amount of soy protein requires a large amount of water in the case of beverages and a large amount of total food intake.
  • heat-baked foods such as baked confectioneries are suitable because they have a crispy ⁇ shortness property and are preferred in terms of texture, are palatable, have a low water content, and require a small total intake.
  • such dried foods are usually produced by baking dough containing wheat flour, starch and sugar, and during this baking, the quality of the soybean protein gloprin is greatly changed in quality.
  • SDS containing mercaptoethanol is obtained after baking. It was confirmed that the band of glopurin almost disappeared by gel electrophoresis and detection as globulin became impossible.
  • soy protein retains its original physiological function as it is with respect to the case where the globulin can hardly be detected by the baking.
  • suitable soy protein-containing foods that can easily consume large amounts of soy protein, are easy to eat with a good taste, and have not undergone any change in the protein portion that may affect nutritional and physiological effects The fact is that it has not been obtained. Disclosure of the invention
  • the present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, heated and dried a dough containing soybean protein, oils and fats under specific conditions to cause the formation of a protein tissue, and to obtain mercaptoethanol.
  • soybean protein (globulin) can be detected in dried foods by analysis of SDS-polyacrylamide gel electrophoresis containing glycerol, and completed the present invention. That is, the present invention relates to (1) a SDS-polyacrylic polymer which is obtained by heating and drying a dough containing soybean protein, oils and fats, has a protein structure, and contains mercaptoethanol.
  • a soy protein-containing dry food characterized in that soybean glopurine is confirmed by amidgel electrophoresis analysis.
  • the present invention relates to (4) a method for producing a soybean protein dried food in which heating and drying are carried out at a temperature of 50 ° C to 100 ° C, and (5) heating and drying the dough temperature to 50 ° C.
  • This is a method for producing a soybean protein dried food, in which heating to 100 ° C and drying at a temperature of 50 ° C or less are performed.
  • FIG. 3 shows the results of SDS-polyacrylamide gel electrophoresis containing the raw protein, and the proteins of Examples and Comparative Examples containing mercaptoethanol.
  • soybean protein in the present invention isolated soybean protein, concentrated soybean protein, dry powder of soymilk,] -conglycinin ⁇ glycinin, and a material obtained by fractionating specific components of soybean protein and the like can be used.
  • type of protein but those having gel-forming properties are desirable. If it does not have gel-forming properties, the organization of the product after heating and drying is not sufficient, and it is weak and easily broken, which is not preferable.
  • a substance whose molecular weight is significantly reduced by enzymatic decomposition is also not suitable as a raw material because of its weak organizing ability.
  • the amount of soybean protein is suitably from 10 to 50% by weight, preferably from 15 to 40% by weight, as the amount of protein (crude protein) in the dough. If the soy protein content is less than 10% by weight, the physiological and nutritional significance will be small. On the other hand, if it exceeds 50% by weight, it is difficult to fabricate (mold) the dough. This is inappropriate.
  • the soy protein-containing dough according to the present invention needs to contain oils and fats and water. Oils and fats and water are effective in making the ground ready for kneading. In addition, water is necessary for organizing proteins by heating, and fats and oils have the effect of imparting shortness to the product after heating and drying, making it easier to eat.
  • the ground state in which kneading can be performed refers to a state in which the dough is united and has plasticity, that is, a state in which the shape can be maintained by forming.
  • the fats and oils required to make such a dough state are related to each other, depending on the balance between the fats and oils.When the fats and oils are high and low, the water content changes, and it also differs depending on the soy protein content, etc. Generally, the fat content is in the range of 10 to 40% by weight and the water content of 5 to 30% by weight.
  • the fats and oils in the present invention are not particularly limited as long as they are food fats and oils, but margarine, shortening, putters and the like which are excellent in plasticity are suitable from the viewpoint of workability and the like.
  • saccharides are not an essential component for obtaining the soybean protein-containing dry food of the present invention, but become more preferable foods by adding sugars such as taste and formation of a body as a food.
  • sugar for example, sugar, glucose, lactose, dextrin, sugar alcohol, erythritol and the like can be suitably used.
  • Analysis by SDS-polyacrylamide gel electrophoresis containing mercaptoethanol according to the present invention was carried out for protein This method analyzes the change in the electrophoretic band caused by the polymerization, decomposition, or combination of other components with proteins.
  • the analysis method can be performed by a known analysis method. After subjecting a sample prepared using a dried food containing soybean protein to SDS-polyacrylamide gel electrophoresis, observe each stained globulin band. Thus, the detection of globulin in the dried food containing soybean protein can be confirmed. If the globulin is altered, the band will not be detected.
  • the heating condition of the raw material dough in the present invention is important, and the analysis of SDS-polyacrylamide gel electrophoresis containing mercaptoethanol can detect soybean protein (there is little change as protein) and soybean protein. This must be performed at a temperature condition at which the tissue forms (gels). Under low temperature conditions that do not cause gelation, the structure of the dried product becomes weak and easily broken, and soy protein is undesirably clumped in the mouth when eaten. On the other hand, when baked at a high temperature like a general baked confectionery, the dried product is almost undetectable in soy protein when analyzed by SDS-polyacrylamide gel electrophoresis containing mercaptoethanol. It is common and inappropriate.
  • Suitable temperature conditions will vary somewhat depending on the nature of the soy protein material used and other materials such as sugars.
  • gloprin can be detected at a high temperature of 100 ° C or higher, but it is usually 50 ° C to 100 ° C.
  • globulin can be detected regardless of the type of other materials such as saccharides, and soybean protein gels and is suitable. It is also possible to carry out heating and drying separately, and it is also possible to combine the heating so that the dough temperature is 50 to 100 ° C and the drying at 50 ° C or less. .
  • the means for heating and drying is not particularly limited, and ordinary methods can be used.
  • sweeteners aspartame, stevia, etc.
  • dairy products eg, whole milk powder, skim milk powder, whey powder, cheese powder, etc.
  • egg products eg., whole milk powder, skim milk powder, whey powder, cheese powder, etc.
  • Vegetable powders pumpkin powder, corn powder, matcha powder, cocoa powder, etc.
  • salt various seasonings, flavors, etc.
  • soy protein material an isolated soy protein “Fujipro-I ME” (sold by Fuji Protein Technology Co., Ltd.) was prepared by the method shown below. A soy protein containing mainly chondaricinin was used.
  • soybean protein mainly containing condaricinin treated in the same manner as in Experimental Example 2, and measured the breaking load.
  • the dough preparation method was the same as in Example 1, and an experiment was conducted to obtain a dry food by changing the protein raw materials and the composition and the heating conditions.
  • Table 3 summarizes the formulations, drying (heating) conditions, moisture after drying, and evaluation of Examples 1 to 7.
  • the dough preparation method was the same as in Comparative Example 1, and an experiment was performed to obtain a dried food by changing the protein raw materials and the composition and the heating conditions.
  • Table 4 summarizes the formulations of Comparative Examples 1 to 5, the drying (heating) conditions, the moisture after drying, and the evaluation.
  • FIG. 1 shows the results of SDS-polyacrylamide gel electrophoresis containing mercaptoethanol of Examples 1 to 7 and the results of SDS-polyacrylamide gel electrophoresis containing mercaptoethanol of Comparative Examples 2 and 5.
  • Examples 1 to 7 globulin constituting soybean protein was detected, whereas in Comparative Examples 2 and 5, no globulin was detected.
  • protein-formed tissue-forming the protein-containing dry food which has a shortness feeling, is easy to eat, has good palatability, and detects soybean glopurin can be obtained, and an appropriate amount of soybean protein can be used to improve its physiological effect. It is easy to take without any decrease.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Confectionery (AREA)

Abstract

L'invention consiste à fournir une protéine de soja présentant d'excellentes propriétés nutritionnelles sous la forme d'aliments secs qui ont un bon goût et qui peuvent facilement être consommés sans entraîner de changements dans la composition de la protéine. L'invention concerne également une pâte contenant une protéine de soja, du gras et de l'eau étant chauffés et séchés de telle manière que la globuline puisse être confirmée par l'électrophorèse en gel polyacrylamide-SDS contenant du mercaptoéthanol. Ainsi, les aliments secs contenant une protéine de soja, qui ont une texture croustillante et des propriétés de courte durée et un bon goût, peuvent être obtenus sans entraîner de changements dans la protéine.
PCT/JP2002/007645 2001-07-27 2002-07-26 Aliments secs contenant une proteine de soja WO2003009697A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2003515099A JPWO2003009697A1 (ja) 2001-07-27 2002-07-26 大豆蛋白含有乾燥食品

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2001226873 2001-07-27
JP2001-226873 2001-07-27

Publications (1)

Publication Number Publication Date
WO2003009697A1 true WO2003009697A1 (fr) 2003-02-06

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PCT/JP2002/007645 WO2003009697A1 (fr) 2001-07-27 2002-07-26 Aliments secs contenant une proteine de soja

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JP (1) JPWO2003009697A1 (fr)
WO (1) WO2003009697A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7396555B2 (en) 2004-07-08 2008-07-08 Frito-Lay North America, Inc. Method for making a low carbohydrate dough

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61224941A (ja) * 1985-03-29 1986-10-06 Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai 高密多層構造を有する植物性蛋白質食品の製造方法
JPH02283245A (ja) * 1988-12-02 1990-11-20 Fuji Oil Co Ltd 乾燥蛋白食品の製造法
JPH099879A (ja) * 1995-04-27 1997-01-14 Fuji Oil Co Ltd 即席食品の製造法
JPH10165127A (ja) * 1996-12-05 1998-06-23 Fuji Oil Co Ltd 即席食品の製造法
EP1132008A1 (fr) * 2000-03-10 2001-09-12 Sanko Corporation Produit alimentaire fabriqué à partir de soja et procédé de fabrication
JP2002085041A (ja) * 2000-09-07 2002-03-26 Fuji Oil Co Ltd 成形食品の製造法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61224941A (ja) * 1985-03-29 1986-10-06 Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai 高密多層構造を有する植物性蛋白質食品の製造方法
JPH02283245A (ja) * 1988-12-02 1990-11-20 Fuji Oil Co Ltd 乾燥蛋白食品の製造法
JPH099879A (ja) * 1995-04-27 1997-01-14 Fuji Oil Co Ltd 即席食品の製造法
JPH10165127A (ja) * 1996-12-05 1998-06-23 Fuji Oil Co Ltd 即席食品の製造法
EP1132008A1 (fr) * 2000-03-10 2001-09-12 Sanko Corporation Produit alimentaire fabriqué à partir de soja et procédé de fabrication
JP2002085041A (ja) * 2000-09-07 2002-03-26 Fuji Oil Co Ltd 成形食品の製造法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
TATSUMI MIYAZAKI: "Daizu tanpaku no kenko kinosei to sono oyo", FOOD CHEMICALS, 1 August 2000 (2000-08-01), pages 51 - 55, XP002957350 *
TATSUO MIYAZAKI: "Eiyo kashi kanren", JAPAN FOOD SCIENCE, vol. 39, no. 6, 5 June 2000 (2000-06-05), pages 82 - 84, XP002957351 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7396555B2 (en) 2004-07-08 2008-07-08 Frito-Lay North America, Inc. Method for making a low carbohydrate dough

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