WO2003105603A1

WO2003105603A1 - Soybean compositions and foods containing soybean compositions

Info

Publication number: WO2003105603A1
Application number: PCT/JP2002/005960
Authority: WO
Inventors: 赤澤　徹
Original assignee: 有限会社智間
Priority date: 2002-06-14
Filing date: 2002-06-14
Publication date: 2003-12-24
Also published as: AU2002311217A1

Abstract

It is intended to provide soybean compositions which contain a powder obtained by dividing soybeans into individual cells and soybean protein. Since the powder obtained by dividing soybeans into individual cells contain completely the same nutrients as in the starting soybeans, a soybean composition having an elevated protein content can be obtained by adding soybean protein to the above powder. Moreover, the above powder has not the characteristic soybean smell but a masking effect. Thus, it can relieve the soybean smell due to the soybean protein. By using soybean protein together with this powder, therefore, soybean protein, which has been usable only in a limited range hitherto, can be effectively and broadly employed.

Description

Description Soybean composition and food containing soybean composition

The present invention relates to a soybean composition, particularly a soybean composition containing a powder obtained by separating soybeans into single cells and a soybean protein. The present invention also relates to food products such as bread, tofu, food, drinks, pasty products and confectioneries containing the above soybean composition. Background art

Soybean is called a miracle crop and is a nutritious food material that contains a good balance of protein, carbohydrates and lipids, and is rich in vitamins. In particular, the protein is so good that it is called “field meat”. In addition, soybeans also contain isoflavones, which have recently attracted attention as having an effect similar to that of female sex hormones, suppressing the release of calcium from the body and preventing osteoporosis, which is rapidly increasing. ing. Furthermore, isoflavones are said to have improved Z preventive effects on menopause and cancer. In addition, soybeans also contain many components such as saponins, peptides, lecithin, and dietary fiber that are said to be effective in preventing lifestyle-related diseases (adult diseases). However, since soybeans have a hard tissue, when eaten as boiled beans or roasted beans, the rate of digestion and absorption by the human body is low. For this reason, digestion and absorption rates have been improved by heating soybeans and then grinding them to make processed foods. At present, processed soybean foods are obtained by adding a protein coagulant to soymilk or soymilk obtained by grinding soybeans, heating and filtering the soymilk, and coagulating the nutrients in the soymilk together with the protein. Tofu, etc. Extracting only fats and oils from soybeans gives soybean oil. By processing soybeans in this way, the digestion and absorption rate was improved, and it became possible to eat soybeans while enjoying various textures and tastes.

However, when processing soymilk, tofu, etc., water-soluble proteins and emulsified fats and oils are mainly used, and others are discarded as okara (powder cake, about 30 to 50% of soybeans). In other words, in conventional soybean products such as soymilk and tofu, portions of germ and the like, which contain a large amount of dietary fiber and isoflavone, were almost discarded. In the future, food problems will be more Amid growing expectations, the development of technology for processing whole nutritious soybeans as a food material is one of the key challenges for humanity's food problem.

Based on this point, the present applicant has previously described, in International Publication No. WO 01/10242, the use of all the components of soybean to efficiently produce processed soybean foods having a high digestion and absorption rate into the human body. Provided is a method of processing soy using an enzyme, which can be produced. The powdered processed soybeans obtained by this method contain the same nutrients as the raw soybeans, and have no odor or taste unique to soybeans, so they can be used for a wide range of foods. In other words, the above method does not destroy the cell wall and cell membrane of soybean, so that nutrients are not lost, and the oxidation of unsaturated fatty acids by the lipoxygenase enzyme contained in soybean is prevented, so that the generation of pollutants is prevented. In addition, since soybeans are separated for each cell, the rate of digestion and absorption into the body can be increased. However, once the soybeans are ground into a powder without using the above method, the cells are destroyed, and as a result, the lipoxygenase enzyme contained in the soybeans oxidizes the soybean tree's saturated fatty acid, thereby producing a soybean-specific product. Odor components are generated, and the range of use for food is greatly reduced. This is also the case when soybean oil is made by squeezing soybeans. The remaining soybean pomace (soybean cake) retains soybean-specific phrases and flavors, and is mostly used as feed for livestock and fertilizer on farmland. ing. Also, since soybean meal contains abundant protein, attempts have been made to extract soybean protein from soybean meal and use it in processed foods. Has not been reached. Disclosure of the invention

In view of the above problems, it is an object of the present invention to provide a soybean composition that can use soybean protein widely for foods and that can produce nutritious foods. The soybean composition of the present invention is characterized in that it comprises a powder obtained by separating soybean into single cells and soybean protein. Then, as the above powder,

It is preferable to use a material obtained by subjecting a raw material soybean to an enzyme treatment using a vectorinase produced by a microorganism of the genus Bacillus. The amount of the soy protein is preferably 1 to 60% by weight based on the total amount of the soy composition.

The above-described soybean composition of the present invention has the following effects.

1. The powder obtained by separating soybeans into single cells contains exactly the same nutrients as the raw soybeans. A soy composition with an increased amount of quality can be obtained. In addition, the powder does not have a soybean-specific odor and has a masking action, so that the soybean odor emitted from the soybean protein can be suppressed. Therefore, by using soybean protein together with the above powder, soybean protein, which was conventionally limited in its use range, can be effectively used.

2. If the amount of soy protein is set in the range of 1 to 60% by weight based on the total amount of the soy composition, the soybean with an increased amount of protein while reliably suppressing the odor of the soy protein A composition can be obtained.

A further object of the present invention is to provide a processed food produced by adding the above soybean composition to another food material. Specifically, bread containing the soybean composition, vegetables such as tofu, udon, and wheat, drinks such as coffee, kneaded products such as bamboo and rice cakes, and snacks such as crackers and cookies. Nutritional value of any food can be enhanced by the soybean composition.

The features of the present invention and the effects provided by the present invention will be understood from the following detailed description of the invention and examples. BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a photomicrograph (low magnification) of a single cell powder of soybean used for producing the soybean composition of the present invention.

FIG. 2 is a micrograph of a single cell powder of soybean used for producing the soybean composition of the present invention.

(High magnification). Detailed description of the invention

Hereinafter, the soybean composition of the present invention will be described in detail.

The soybean composition of the present invention is characterized by containing at least a single-cell powder obtained by separating soybean into single cells and soybean protein. Thus, a mixture of soybean single-cell powder and soy protein as well as other legume powders such as peas may be used.

In the present invention, as the soybean single-cell powder, it is particularly preferable to use a powder obtained by separating the raw soybean into individual single cells by enzymatic treatment using a bacterial enzyme produced by a microorganism of the genus Bacillus. This enzymatic treatment has already been described in International Publication No. W Since it is described in the specification of O 0 1/1 0 2 4 2, its detailed description is omitted here. Heat soybeans in the presence of water. The heated soybeans are cooled, and then water and vectorinase produced by a microorganism of the genus Bacillus are added to the soybeans, and the resulting mixture is stirred for a predetermined time. By this enzyme treatment, a slurry in which single cells of soybean are dispersed is obtained. After deactivating the enzyme and completing the enzyme treatment, the obtained slurry is dried by a drying method such as a spray drier to obtain single-cell soybean powder.

In the single-cell soybean powder obtained by the above method, only the intercellular substance for joining cells is destroyed or decomposed by enzymatic treatment, so that the cell wall and cell membrane of each soybean cell are kept in a healthy state ing. As a result, single-cell soybean powder has almost no soy-specific odor. In addition, “Cell War Yuichi”, defined as the water stored in each separated soybean cell, is less likely to evaporate and exhibits excellent water retention. When this single-cell soybean powder is blended with a soybean composition, as described below, it is extremely excellent in many aspects such as cost performance. Fruit is obtained.

That is, it is well known that soybean is a natural material containing protein, carbohydrate, lipid, vitamin E, lecithin, isoflavone, etc. in a well-balanced manner. In particular, vitamin E and lecithin abundantly contained in soybean And isoflavones have a strong antioxidant effect, eliminate strong oxidizing radicals, and have anti-inflammatory, anti-allergic and cancer preventive effects. These components are extracted from soybeans.Lecithindisoflavones are particularly expensive because of the complexity of the method used to extract them from soybeans. Would also be extremely expensive. However, the soybean composition of the present invention contains powder obtained by separating raw soybeans into single cells, so that in addition to lipids and vitamin E, expensive components such as lecithin and isoflavone are originally contained in soybean cells. It can be blended with the component balance of. Therefore, it is possible to provide a soy composition excellent in cost performance that contains components contained in soybean in a well-balanced manner without requiring special operations such as extraction of individual specific components from soybean. Become.

In the present invention, as the soybean protein, protein obtained from soybean, specifically, for example, isolated soybean protein (SPI = Soy Protein Isolate), concentrated soybean protein, soybean protein powder, and the like can be used. . Conventionally, such a soy protein contains abundant protein, and it has been attempted to use it in processed foods. However, since soy protein has the drawback of having a strong soy odor, there is a problem that when using soy protein, the amount used must be reduced to such a degree that the odor does not matter.

Therefore, in the present invention, the above problem has been remarkably improved by using a powder obtained by separating soybean into single cells and a soybean protein together. That is, the present inventors have found that the soybean single-cell powder not only does not itself emit a soybean-specific odor, but also has a masking action for suppressing soybean halo emitted from soybean protein. Therefore, when using soy protein in processed foods, even if the amount of soy protein used is larger than before, if soybean single-cell powder is used together, soybean odor can be suppressed and soy protein can be reduced. The amount used is higher than before, the amount of protein can be increased, and the nutritional value of processed foods can be increased. In this way, the soybean protein, which was conventionally limited in its use, can be widely and effectively used. The processed foods are not particularly limited, but include, for example, breads, tofu, udon and barley, drinks such as coffee, kneaded products such as bamboo and kama ゃ, and snacks and crackers. Foods such as confectionery such as cookie can be mentioned, and any of the foods can be enhanced in nutritional value by the soybean composition.

Here, the blending amount of the soybean protein is preferably 1 to 60% by weight based on the total amount of the soybean composition. When the amount of the soy protein is set in this range, a soy composition in which the amount of protein is increased while the odor of the soy protein is reliably suppressed by single cell powder of soy can be obtained. If the amount of soybean protein is less than 1% by weight, the nutritional enhancement of the soybean composition by adding soybean protein may not be sufficient. Conversely, if the amount of soybean protein exceeds 60% by weight, The masking action of soybean single-cell powder does not work effectively, and soybean odor from soybean protein may increase. Example

Hereinafter, the present invention will be described based on preferred embodiments.

(Manufacture of single-cell soybean powder)

In order to prepare the soybean composition of the present invention, a single-cell soybean powder was obtained by a method similar to that described in International Publication No. WO 01/10242. That is, 1.1 kg of dried soybeans were washed with water, and then immersed in water for 12 hours. Next, the soybeans were pulled out of the water without having to discard the water used for immersion. At this time, the soybeans had absorbed water and had swollen to a total weight of 2.2 kg. Next, using a pressure cooker, soybeans were steamed under the conditions of 120 :, 1.1 kg Zcm2, and 10 minutes. After cooling the steamed soybeans to 6ο, 2.2 kg of water used for immersion and 0.1% by weight of dry soybeans, 0.1% by weight of Bacillus sp. Was added to soybean to obtain a first mixture.

The enzyme treatment was carried out by maintaining the first mixture at 60 at 30 for 30 minutes while stirring. The stirring was performed by rotating the stirring blade at a speed of 30 revolutions / minute. After this enzyme treatment, microscopic observation was performed to examine the state of separation of soybean cells into single cells. It was confirmed that the soybean cells were almost completely separated into single cells by the enzyme treatment for 30 minutes, and it was sufficient to perform the enzyme treatment for 30 minutes. In addition, as shown in FIGS. 1 and 2, the separated individual soybean cells were in a healthy state without being damaged, and their dispersed state was good.

In this way, a slurry (liquid processed soybean) in which single cells of soybean were dispersed was obtained. The slurry was then heated at 10 for 15 minutes in order to deactivate the enzyme action of the enzyme. Thereafter, the slurry was dried with a spray dryer to obtain a soybean single-cell powder for producing a soybean composition of the present invention. The results of component analysis of this single-cell soybean powder are shown.

(Examples 1-3 and Comparative Examples 1-3)

Using the soybean single-cell powder and the soybean protein described above, a cracker having the composition shown in Table 2 was produced. That is, each compounded component was weighed and mixed for 10 minutes with a mixer. The ammonium bicarbonate used was previously dissolved in water. And The dough thus obtained was allowed to rest for 2 hours and then passed between a pair of rolls to a thickness of about 2 mm. The dough was then divided into square and circular strips. Thereafter, these strips were baked in an oven to produce crackers of Examples 1-3 and Comparative Examples 1-3. The baking time was 7 minutes. Table 2

As shown in Table 2, the cracker of Comparative Example 1 did not use any of the soybean single-cell powder and the large a-protein.

In the cracker of Comparative Example 2, 10% by weight of the flour of Comparative Example 1 was replaced with soybean single cell powder (400 g). Thus, even when the rice was replaced, the water absorption of Comparative Example 2 was the same as that of Comparative Example 1 (112 Og).

In the cracker of Comparative Example 3, 16.35% by weight of the flour of Comparative Example 1 was replaced with soy protein (654 g). When replaced in this manner, the water absorption of Comparative Example 3 was increased by 2% by weight (80 g) of the flour of Comparative Example 1 over that of Comparative Example 1.

The cracker of Example 1 uses soybean single-cell powder and soy protein while using the same amount of flour as the cracker of Comparative Example 1. The amount of the soy protein in the total amount of the soy composition was 58.2% by weight.

Further, the cracker of Example 2 contained 10% by weight of the flour of Comparative Example 1 in soybean single-cell powder (400 g) and 12.5% by weight of the flour of Comparative Example 1 in soy protein (49%). O). With this replacement, the water absorption of Example 2 is The flour of Comparative Example 1 was increased by 3.5% by weight (140 g) more than that of Comparative Example 1. The blending amount of soy protein with respect to the total amount of the soy composition is 55.1% by weight.

In addition, the cracker of Example 3 was prepared by adding 0% by weight of the wheat flour of Comparative Example 1 to soybean single-cell powder (400 g), and 18.875% by weight of the wheat flour of Comparative Example 1 to soy protein (755 g). Is replaced by When replaced in this manner, the water absorption of Example 3 was increased by 7.5% by weight (300 g) of the flour of Comparative Example 1 over that of Comparative Example 1. The blending amount of soy protein with respect to the total amount of the soy composition is 65.4% by weight.

As described above, the water retention of the crackers of Examples 1 to 3 is higher than that of the crackers of Comparative Examples 1 to 3, and the taste of the crackers can be prolonged and a soft texture can be obtained. .

Next, the amounts of proteins derived from soybean single-cell powder and soybean protein were calculated for each of the crackers of Examples 1-3 and Comparative Examples 1-3. At this time, the amount of protein was calculated on the assumption that soybean single-cell powder contained 40% by weight of protein and soybean protein contained 92% by weight of protein. As a result, the protein of Example 1 was 673.36 g, the protein of Example 2 was 610.8 g, the protein of Example 3 was 854.6 g, the protein of Comparative Example 1 was 0 g, and the protein of Comparative Example 2 Was 160 g, and the protein of Comparative Example 3 was 601.68 g.

Then, when comparing Examples 1 to 3 with Comparative Example 1, Examples 1 to 3 have a larger amount of protein than Comparative Example 1 by the amount of soybean single-cell powder and soy protein, and Comparing Examples 1-3 with Comparative Example 2, Examples 1-3 have a larger amount of protein by soy protein than Comparative Example 2, so the crackers of Examples 1-3 are eventually compared. It is confirmed that the nutritive value is higher than the crackers of Examples 1 and 2.

Moreover, although the crackers of Examples 1 to 3 contain soy protein, the soybean odor is suppressed by the soybean single-cell powder, whereas the crackers of Comparative Example 3 do not contain soybean single-cell powder. Because it contains only soy protein, it smelled soy.

(Example 4)

Using the soybean composition containing the soybean single-cell powder obtained in Example 1 and the soybean protein, bread was prepared from bread dough having the composition shown in Table 3. As can be seen from Table 3, the blending amount of soybean protein with respect to the total amount of soybean composition is 30.9% by weight (2, 32 / (2.32 + 5.18)). Table 3

The bread made by adding the soy composition in this way did not have a soy smell as seen in conventional soybean powder during baking and tasting, and was made without adding the soy composition. The taste was substantially the same as bread. In other words, by masking the smell of protein-rich soy protein with soybean single-cell powder, it was possible to fortify the bread with soy without the soy smell.

(Example 5)

Using the soybean composition containing the soybean single-cell powder obtained in Example 1 and soybean protein at a weight ratio of 9: 1, 麵 was prepared. As can be seen from the above weight ratio, the blending amount of soy protein with respect to the total amount of the soy composition is 10% by weight. The amount of the soybean composition added was 5% by weight based on the total amount of the raw material powder components including flour. In comparison with the case where 麵 was prepared without adding the soybean composition (Comparative Example 4), the amount of water added could be increased in Example 5 by adding the soybean composition. The soybean composition was prepared by adding the soybean composition.At the time of manufacturing and tasting, almost no soybean odor as found in conventional soybean powder was felt, and the taste was substantially the same as that of Comparative Example 4. there were. The oil was fried in oil for use as instant food. At this time, almost the same result as the conventional one was obtained even at a temperature of the oil lower than the temperature of the oil at the time of frying the normal 麵 (Comparative Example 4). 'Cooling the oil' reduces energy costs and reduces the amount of oil adhering to water. Eliminates low calorie 麵. Further, the amount of water in Example 5 fried in oil was higher than that in Comparative Example 4 fried in oil. '

As described above: ^, by adding the soybean composition of the present invention, it was possible to enhance the nutrition of 麵 by soybean without increasing the amount of water and the smell of soybean.

In summary, the soybean composition of the present invention has the following characteristics.

1. The soybean single-cell powder has almost the same nutrients as the raw soybean because it has almost no soy-specific odor and the cell wall of the soybean cell membrane is not destroyed. Therefore, the use of soybean single-cell powder alone as a food material in various fields can enhance the nutrition of food.However, since soybean single-cell powder has a masking action to suppress odor, When used in combination with a protein-rich soy protein, soybean odor can be suppressed and nutrition can be further enhanced. Therefore, it is possible to effectively use soybean evening meal, which has been narrowly used in the past.

2. "Cell separator", defined as the water stored in each isolated soybean cell, is less likely to evaporate and has better water retention, so it increases the water retention of food without using other additives. As a result, food deterioration can be prevented.

3. From the viewpoint of biomass, the soybean composition of the present invention can be used for various foods and grains, and is a technology that can contribute to solving future global food problems.

Claims

Gambling of claims

1. A soybean composition comprising a powder obtained by separating soybeans into single cells and a soybean protein.

2. The soybean composition according to claim 1, wherein the powder is obtained by subjecting a raw material soybean to an enzymatic treatment using a vectinase produced by a microorganism of the genus Bacillus.

3. The soybean composition according to claim 1, wherein the amount of the soybean protein is 1 to 60% by weight based on the total amount of the soybean composition.

4. A loaf of bread comprising the soy composition according to claim 1.

5. Tofu characterized by comprising the soy composition according to claim 1.

6. A class comprising the soy composition according to claim 1.

7. Drinks comprising the soy composition according to claim 1.

8. A kneaded product comprising the soy composition according to claim 1.

9. A confectionery comprising the soy composition according to claim 1.