WO2005082161A1 - 大豆たん白含有ジャム - Google Patents
大豆たん白含有ジャム Download PDFInfo
- Publication number
- WO2005082161A1 WO2005082161A1 PCT/JP2005/003109 JP2005003109W WO2005082161A1 WO 2005082161 A1 WO2005082161 A1 WO 2005082161A1 JP 2005003109 W JP2005003109 W JP 2005003109W WO 2005082161 A1 WO2005082161 A1 WO 2005082161A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- jam
- food
- soybean protein
- acid
- protein
- Prior art date
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/18—Simulated fruit products
Definitions
- the present invention relates to a jam-like food containing soy protein.
- Soybean protein is a source of protein that is so good as to be called "field meat" and has an excellent nutritional and physiological effect.
- field meat a source of protein that is so good as to be called "field meat” and has an excellent nutritional and physiological effect.
- soy products such as natto, tofu, and miso are all Japanese foods, which are difficult to combine with Western foods.
- Patent Document 1 A method for producing jam containing soy protein is disclosed in Patent Document 1.
- Patent Document 1 This is simply a paste of soy paste obtained by grinding cooked soybeans together with jam ingredients, and is a cloudy, rather peanut butter-like food. Strong flavor of soybeans reduces the flavor of fruits, which is a characteristic of jam, becomes rough when combined with high acid fruits, requires more than 65% sugar, lacks transparency There were drawbacks such as.
- Patent Document 1 JP-A-15-135008
- the inventors of the present invention have conducted intensive studies on the above-mentioned problems, and as a result, have found that a jam-like food can be obtained by heating a solution containing an acid-soluble soybean protein and a saccharide. This is because a gel containing acid-soluble soybean protein hydrate is heated acidicly to form a gel, and when heated with sugars, the gel has a similar consistency to jams. by. That is, the present invention
- a method for producing a jam-like food comprising heating a solution containing an acid-soluble soy protein and sugars;
- the present invention provides a jam-like acidic food that can efficiently ingest soy protein and is suitable for bread.
- the acidic food can be produced with a lower sugar content than conventional jams.
- the jam-like food of the present invention is a food similar to jams obtained by heating a solution containing an acid-soluble soybean protein and sugars. It is more preferable to include fruits as an auxiliary material. If necessary, any foodstuffs such as acidic flavors, flavors, pigments, salts, various vitamins, minerals, dietary fiber, and water-soluble polysaccharides may be included.
- JAS Japanese Agricultural Standards
- fruits, vegetables, or petals (hereinafter collectively referred to as "fruits, etc.") that have been heated together with sugars etc. until they become jelly.
- the acid-soluble soybean protein in the present invention has a dissolution rate of 60% or more at pH 4.0 or less (described later).
- the method for producing the acid-soluble soybean protein is not particularly limited.
- a solution containing soybean protein may be prepared at a temperature exceeding 100 ° C. in an acidic range from the isoelectric point pH of the protein.
- an acidic-soluble soybean protein with a dissolution rate of 60% or more at pH 4.0 or less can be obtained.
- acidic-soluble soybean protein obtained by the production method disclosed in WO02Z67690 is preferably 60% or more soluble at pH 4.5 or less.
- the production method includes the steps of: (A) in a solution containing soy protein, (A) a polymer derived from the raw material protein in the solution; Treatment to remove or inactivate union substances, for example, treatment to decompose and remove phytic acid in soybean with phytase, etc.
- the saccharide in the present invention can be used without any particular limitation as long as it has an effect of reducing water activity by being added.
- sugar glucose, fructose, fructose-glucose liquid sugar, erythritol, trehalose, xylitol, palatinose, ratatose, maltose, maltitol, sorbitol, fratatooligosaccharide, xyloligosaccharide, isomaltoligosaccharide, -gerooligosaccharide, gentyligosaccharide, Examples include soybean oligosaccharides, ratatosucrose, honey, various starches, and syrups such as starch syrup, which is a partial hydrolyzate thereof. Among them, sugar is preferable because of its sweetness and flavor like jam. Fructose and fructose-glucose liquid sugar are compatible with protein and flavor. Trehalose has good water retention and also
- the acid-soluble soy protein is contained in the jam-like food of the present invention in an amount of 1 1 to 20% by weight, preferably 3 to 18%, more preferably 5 to 16%.
- an amount of 1 1 to 20% by weight preferably 3 to 18%, more preferably 5 to 16%.
- the content of the saccharide varies depending on the type of the saccharide.
- the content is 3 to 70% by weight, preferably 5 to 65% by weight, more preferably 10 to 55% by weight in the jam-like food.
- the amount of sugar should be adjusted according to the amount of acid-soluble soy protein contained. The power depends on the type of sugar. The higher the content, the more the jam-like food has a shape retention property, and the stickiness, stickiness and gloss peculiar to the jam appear.
- the present invention may also include fruits.
- fruits are the pulp, skin, and fruit of the fruit In addition to juices and purees, this includes a wide range of processed foods, for example, those dipped in syrup and dried products.
- citrus fruits such as grapefruit, lemon, orange, sweet summer, summer tangerine, hassaku, and kumquat, berries such as strawberries, blueberries, gooseberries, cranberries, and raspberries, brunch, persimmons, and figs Loquat, pear, chestnut, akebi, banana, kiwifruit, grape, apple, plum, plum, thigh, cherry, apricot, melon, aloe, acerola, mango, pineapple, lychee, dragon fruit, guava, passion fruit, etc. Is exemplified. When these fruits are used, the natural flavor of the fruits can be imparted.
- the jam-like food according to the present invention also includes, in addition to the acid-soluble soybean protein and sugars, fruits, acidic flavors, flavors, pigments, salts, various vitamins, minerals, as described above. Dietary fibers, water-soluble polysaccharides, and other optional ingredients may be included as long as they do not interfere with the preparation of the jam-like food.
- the acidic flavoring agent in the present invention is an acidic dairy product such as vegetables and yogurt, and flavors thereof, and an acidic agent having phosphoric acid and organic acidity.
- Vegetables include edible parts such as leaves, roots, nuts, and skins of vegetables, and processed ones thereof, for example, squeezed, simmered, cooked, syrup-picked, Widely includes dried products.
- Salts can be used without particular limitation as long as they are used for food, and examples thereof include sodium citrate, sodium lactate, and sodium dalconate.
- the jam-like food in the present invention has a pH of 2.0 to 4.5, preferably pH 2.5 to 4.0. Power depending on the composition of the jam-like food In general, the lower the pH, the softer the texture of the jam-like food, and the higher the pH, the better the shape retention. Within this range, by adjusting the acid-soluble soybean protein and sugar content, an appropriate shape-retaining property can be obtained, and the acid stimulation is not severe.
- the pH may be adjusted using the above-mentioned acidic flavoring agent! / ⁇ .
- a fruit that is a raw material of jam is rich in pectin and contains a large amount of acid. This is because jam-like properties can be obtained only when the three conditions of pectin, sugar and pH are met. Normally, fruits could not be added to jams as they were, and they had to be separately supplemented with vectin, sugars, or acids, which was troublesome. Conventionally, the types of jam have been limited to some fruits, such as strawberries, apples, and apricots, which contain a lot of pectin. However, unlike the normal jams, the jam-like food in the present invention gulls like a jam without adding pectin, other thickeners and gelling agents.
- jam-like foods can be prepared from fruits that have been difficult to jam until now, such as fruits and vegetables with a low amount of pectin, such as pears, grapes, lemons, and cherries.
- pectin such as pears, grapes, lemons, and cherries.
- the jam-like food in the present invention does not prevent inclusion of these.
- inclusion of vectin can change the texture and spreadability of jam-like foods without changing the protein concentration.
- the amount of addition of an ionic thickener or gelling agent containing pectin is low. If too much, it may cause coagulation with the acid-soluble soybean protein. In this case, aggregation can be alleviated by reducing the amount of addition or increasing the sugar concentration in the system.
- the jam-like food in the present invention can be used as it is, like ordinary jam, as it is, for bread or Western confectionery, mixed with yogurt, etc., and used for various purposes without any particular limitation. According to the present invention, even if it is a bread food or the like, the opportunity to take soybean protein efficiently and in a delicious manner is increased.
- ingredients such as acid-soluble soybean protein, sugars, and other fruits, if necessary, are mixed.
- the mixing method is not limited, as long as the acid-soluble soybean protein can be dissolved.
- the mixture may be mixed by hand using a spatula or the like, or a propeller, a mixer, a food cutter or the like may be used. This is filled into a container. However, if a lot of bubbles are contained, it is preferable to remove them.
- the defoaming is performed by, for example, simply using a standing force or a vacuum defoaming machine. This is put in hot water of 40 ° C or more (preferably 80 ° C or more), heated for 5 minutes and 1 hour, and then cooled with running water.
- the heating temperature and time may be adjusted depending on the desired physical properties. The higher the heating temperature, the shorter the heating time tends to be. If you want to make jam with large pulp and pericarp, it is effective to add acid-soluble soybean protein and saccharides to the water, and then to pulp the pulp.
- a "boil-down" process is required to increase the sugar content of the product, which is a cause of impairing the color and flavor of fruits. Since the jam-like food of the present invention may have a low sugar content as described above, it is not necessary to boil down the fruits, and a jam-like texture can be obtained by gentle and short-time heating as described above. . This is a great advantage as a product with less loss of fruit color and flavor.
- the acid-soluble soybean protein solution is transparent and has the effect of invigorating the original color of the fruit and providing a jam-like food with a refreshing appearance. However, for the purpose of thickening the taste, It does not prevent boil down the kind.
- the method for measuring the physical properties of the jam-like food obtained by the present invention is as follows.
- Jam-like food was placed in a 24-well microplate, and the stress generated when the lcm plunger was lowered from a height of 2 cm from the bottom of the plate with a leoner was measured. However, for non-homogeneous ones that do not crush the pulp, peel, etc., and that have vigorized their texture, measure after removing the pulp, etc. When this value is about 5-70 gf / cm2, the hardness is generally preferable.
- Protein dissolution rate Measure the aqueous solution of 1% by weight of the sample to the measured pH, and determine the total protein content in the aqueous solution and the protein content of the supernatant fraction after centrifugation at 8, OOOG for 5 minutes using the Kjeldahl method. The ratio was calculated as the ratio of the amount of protein in the supernatant fraction to the total amount of protein in the aqueous solution.
- the acid precipitation curd was hydrolyzed to a solid content of 10% by weight to obtain an acid precipitation curd slurry. This was adjusted to pH 4.0 with phosphoric acid, and then heated to 40 ° C. To this solution, 8 units of phytase (NOVO) per solid content was added and enzymatic action was carried out for 30 minutes (phytic acid content 0.04 wt% Z solid content, TCA solubilization rate virtually unchanged) . After the reaction, the mixture was adjusted to pH 3.5 and heated at 120 ° C for 15 seconds by a continuous direct heat sterilizer. This was spray-dried to obtain 1.5 kg of an acid-soluble soybean protein powder. The dissolution rate of this protein was 90% at pH 4.5.
- NOVO phytase
- Distilled water was added to 6% of the acid-soluble soybean protein obtained in the above production example, 50g of granulated sugar, and 40g of strawberry puree (15.8% sugar content, Tokyo Food Techno Co., Ltd.) so that distilled water became 100% by weight.
- the mixture was mixed with a food cutter and defoamed with a vacuum defoaming machine. This was put in a casing tube, sealed, put in a constant temperature layer at 80 ° C, and heated for 30 minutes. After heating, it was taken out and cooled with running water.
- the jam-like food thus obtained had a pH of 3.3 and a hardness of 8 gf / cm2, and was soft and spreadable.
- the strawberry jam had a strong sweetness and stickiness like jam, and the color and transparency were also good.
- ACK350 (Morita Chemical Co., Ltd.) Distilled water was added to 0.3 g of muscat flavor to make up to 100% by weight, mixed with a food cutter, and defoamed with a vacuum defoamer. This is the casing It was put in a tube, sealed, put in a thermostat at 80 ° C, and heated for 20 minutes. After heating, it was taken out and cooled with running water.
- the product thus obtained had a pH of 3.4, a hardness of 25 gf / cm2, and had no shape-preserving force jam-like stickiness or luster.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP2006510458A JPWO2005082161A1 (ja) | 2004-02-26 | 2005-02-25 | 大豆たん白含有ジャム |
Applications Claiming Priority (2)
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JP2004052236 | 2004-02-26 | ||
JP2004-052236 | 2004-02-26 |
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WO2005082161A1 true WO2005082161A1 (ja) | 2005-09-09 |
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PCT/JP2005/003109 WO2005082161A1 (ja) | 2004-02-26 | 2005-02-25 | 大豆たん白含有ジャム |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014100108A (ja) * | 2012-11-21 | 2014-06-05 | Nisshin Oillio Group Ltd | 糖類含浸粒状大豆蛋白の製造方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4880754A (ja) * | 1972-01-19 | 1973-10-29 | ||
JPS51125300A (en) * | 1975-01-02 | 1976-11-01 | Grain Processing Corp | Extraction of protein from vegetable protein material |
JP2001346528A (ja) * | 2000-06-07 | 2001-12-18 | Sanei Gen Ffi Inc | ゲル状食品組成物及びその製造方法 |
WO2002067690A1 (fr) * | 2001-02-28 | 2002-09-06 | Fuji Oil Company,Limited | Proteine de soja, son procede de production et aliments a base de proteine acide l'utilisant |
-
2005
- 2005-02-25 WO PCT/JP2005/003109 patent/WO2005082161A1/ja active Application Filing
- 2005-02-25 JP JP2006510458A patent/JPWO2005082161A1/ja active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4880754A (ja) * | 1972-01-19 | 1973-10-29 | ||
JPS51125300A (en) * | 1975-01-02 | 1976-11-01 | Grain Processing Corp | Extraction of protein from vegetable protein material |
JP2001346528A (ja) * | 2000-06-07 | 2001-12-18 | Sanei Gen Ffi Inc | ゲル状食品組成物及びその製造方法 |
WO2002067690A1 (fr) * | 2001-02-28 | 2002-09-06 | Fuji Oil Company,Limited | Proteine de soja, son procede de production et aliments a base de proteine acide l'utilisant |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014100108A (ja) * | 2012-11-21 | 2014-06-05 | Nisshin Oillio Group Ltd | 糖類含浸粒状大豆蛋白の製造方法 |
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