WO2007026674A1 - Noodles and noodle wraps containing soybean protein composition - Google Patents

Noodles and noodle wraps containing soybean protein composition Download PDF

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Publication number
WO2007026674A1
WO2007026674A1 PCT/JP2006/316940 JP2006316940W WO2007026674A1 WO 2007026674 A1 WO2007026674 A1 WO 2007026674A1 JP 2006316940 W JP2006316940 W JP 2006316940W WO 2007026674 A1 WO2007026674 A1 WO 2007026674A1
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Prior art keywords
soy protein
water
weight
protein composition
denatured
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PCT/JP2006/316940
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French (fr)
Japanese (ja)
Inventor
Jiro Kanamori
Masahiko Samoto
Masaaki Miyamoto
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Fuji Oil Company, Limited
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Publication of WO2007026674A1 publication Critical patent/WO2007026674A1/en

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    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • the present invention relates to moss and crusts containing a water-extracted low-denatured soy protein composition, and methods for producing them.
  • Soy-derived proteins have good amino acid balance, and physiological effects such as serum cholesterol lowering activity have been reported in recent years.
  • the U.S. Food and Drug Administration (FDA) has taken 25g per person (-6.25g per meal) or more of high quality soy protein into the diet to reduce the risk of cholesterol and heart disease.
  • FDA Food and Drug Administration
  • Food with a serum cholesterol lowering function that contain 6 g or more of soy globulin per person are approved as foods for specified health use.
  • Soy protein is usually obtained from traditional soy products such as soy milk, tofu and natto.
  • soy protein products such as soy protein isolate, soy flour, soy milk, and soy milk powder are also commercially available. Have won.
  • soybean materials such as soybean flour, defatted soybean, and concentrated soybean protein (acid concentrate, alcohol concentrate), which contain a large amount of okara components, are produced by fiber derived from okara.
  • okara acid concentrate, alcohol concentrate
  • Patent Document 1 and Patent Document 2 disclose soy flour
  • Patent Document 3 uses insoluble soy protein
  • Patent Document 4 discloses soymilk using methods for improving the physical properties of koji. The amount of soy protein in the minute does not exceed 5% by weight, and the nutritional effect of soy protein cannot be expected.
  • Patent Document 5 states that, by proteolytic treatment and 0 / W emulsion powder koji, it is possible to add the separated soybean protein to 30% by weight (23% by weight in the solid content) with respect to the wheat flour in the koji material. It is not enough for the physical properties of dough and koji, and it is not possible to cope with further high compounding.
  • Patent Document 6 proposes flour obtained by enzymatically degrading dartene. .
  • the texture of foods that are difficult to beat due to the absence of darten is also poor.
  • Patent Document 1 Japanese Patent Laid-Open No. 54-70446
  • Patent Document 2 JP 54-84048
  • Patent Document 3 Japanese Patent Laid-Open No. 56-45168
  • Patent Document 4 JP-A-55-165773
  • Patent Document 5 Japanese Patent Publication No. 60-137256
  • Patent Document 6 Japanese Patent Laid-Open No. 9-172995
  • An object of the present invention is to provide high-preference potatoes and husks with a high blend of soy protein compositions.
  • soy protein composition having a high binding force can be obtained by increasing the purity of the protein and decreasing the degree of modification.
  • soy protein composition having a high binding force high suitability for koji was obtained, and the dough did not become poso-poso, and moss and crusts with excellent texture were obtained.
  • the soy protein composition can be blended at a high ratio of 25% by weight or more in the solid content that has not been conceived in the past, so it is necessary to add wheat, pregelatinized starch, etc. as a linkage.
  • a method for producing moss and crusts which comprises blending a water-extracted low-denatured soy protein composition.
  • Water-extracted low-denatured soy protein composition is high 13-conglycinin soy protein composition
  • cocoons and husks with a high blend of soy protein compositions can be obtained. Furthermore, cocoons and crusts that do not contain wheat flour, and moss and crusts that do not contain starch can also be obtained. As a result, soybean protein can be easily ingested, and can also be used as cocoons and crusts containing no wheat.
  • the present invention relates to cocoons and husks formulated with a soy protein composition, a method for producing the same, and further to a soy protein composition for moss and husks.
  • the soy protein composition used in the present invention has a binding power suitable for koji making, and is water-extracted, low-denatured and highly pure.
  • a soy protein composition is a composition mainly composed of soy protein, and there are various forms of supply, but the content of protein in soy materials such as soy milk and separated soy protein is increased, There is a need for a high-purity water-extracted soy protein composition from which fiber has been removed.
  • soy milk solutions that have been extracted from soybean raw materials such as soybeans, defatted soybeans, and concentrated soybean proteins with water or warm water to remove fibers, and in some cases, proteins may be obtained by isoelectric point precipitation of about ⁇ 4-5. After separation of the quality, it can be prepared as a concentrated protein solution re-dissolved, or as a dried product by spray drying or freeze drying of these solutions.
  • treatments aimed at extraction, concentration, sterilization, drying, improvement of physical properties, etc. need only be performed under conditions such as temperature, ⁇ , and pressure that do not cause soy protein to denature.
  • the extraction conditions of the water-extracted soy protein composition such as ⁇ , temperature, amount of extracted water, stirring intensity, and separation method are not particularly limited as long as the required amount of soy protein can be extracted, but the extraction rate is low. If the setting is as follows, the protein purity will be higher and the product with higher fertility will be obtained. Can. For example, lowering the protein extraction rate by setting the pH to a low value in the range 6.5 to 7.0, lowering the temperature, lowering the amount of extracted water, lowering the stirring speed, or centrifuging at a higher speed. As a result, a water-extracted soy protein composition having a high protein purity can be obtained because the content of oil extracted with a 2: 1 mixture of black mouth form and methanol is reduced. Further, j8-conglycinyl glycinin obtained by performing a known fractionation treatment can also be used. In addition, it may be partially hydrolyzed with an enzyme after extraction.
  • soy protein If the soy protein is not denatured or only slightly denatured, it can be sterilized or sterilized by filtering or mild heat treatment within the range. In order to sterilize Escherichia coli within the range where the soy protein is not denatured, heating at 60 to 65 ° C for about 30 minutes is effective. At this time, addition of 0.3% by weight or more, preferably 0.6% by weight or more in the final concentration of sodium chloride in the protein solution is more appropriate because the thermal stability of soybean protein increases.
  • the composition of the water-extracted soy protein composition is such that the protein content by the Kjeldahl method with a conversion factor of 6.25 is 60% by weight or more, preferably 80% by weight or more in the solid content of the soy protein composition.
  • the dietary fiber content by the modified ski method is not more than 15% by weight, preferably not more than 10% by weight, based on the solid content of the soy protein yarn.
  • ⁇ -conglycinin or glycinin is more suitable for the production of cocoons and crusts containing a high amount of soy protein since it has a higher fermentability than ordinary water-extracted soy protein compositions.
  • a high glycinin protein composition containing 60% or more, preferably 80% or more, more preferably 90% or more of glycinin in the protein is suitable. The content of these constituent proteins is determined by staining a gel electrophoresed by SDS-PAGE with Coomassie Brilliant Blue and measuring with a densitometer after decolorization.
  • the degree of denaturation of soy protein can be determined by the size of the endothermic peak in, for example, differential scanning calorimetry (Journal of the Japan Food Industry Association, No. 41, No. 10, p. 676-681, 1994). Specifically, it was derived from j8-conglycinin around 70 ° C in a system where the temperature was raised from 20 ° C to 120 ° C at 2 ° C / min using an aqueous solution prepared to 12% by weight as protein. You And the peak endotherm of glycinin near 90 ° C ( ⁇ ), which indicates that this value is large! / Soy protein is less denatured! /.
  • the water-extracted low-denatured soy protein composition used in the present invention is required to be low-denatured such that ⁇ ⁇ , which is an endotherm with the protein solid weight as the denominator, is 0.7 mJ / mg or more. ⁇ ⁇ usually does not exceed 1.5 mJ / mg.
  • processed soybean products that are currently on the market such as isolated soy protein and soy milk, the protein component is heat-denatured during the production process, and a clear endothermic peak cannot be obtained in the above test.
  • soy protein solution heated at 80 ° C for about 30 minutes and the soy protein solution treated with a strong acid have a ⁇ H of 0.6 mJ / mg or less, and such a soy protein has insufficient binding properties.
  • Can't prepare candy
  • Mosses and husks formulated with a water-extracted low-denatured soy protein composition are 5% by weight or more, preferably 10% by weight or more of the water-extracted low-denatured soy protein composition in the solid content.
  • a match is desired.
  • a normal meal of moss is 80 to 100 g (dry weight)
  • soy protein requires 6 g or more per meal
  • the soy protein composition is less than 5% by weight.
  • binding power which is slightly insufficient in the amount of the product, and preferably 10% by weight or more, it is more preferable to add 25% by weight or more.
  • the wheat protein and starch which have no upper limit to the amount of the water-extracted low-denatured soybean protein composition, may all be replaced with the soybean protein composition.
  • koji When the water-extracted low-denatured soy protein composition is blended in an amount of 25% by weight or more in the solid content, koji can be prepared without using wheat flour. Wheat flour or dartene can be used to prepare rice bran with 5% by weight or less, further 1% by weight or less of the main raw material, and substantially free of flour.
  • the pH of the dough is important, and a pH of 5 to 6 is preferable.
  • the pH is low, the dough is soft and the koji after koji making becomes hard.
  • the waist of the heel becomes weak.
  • soy protein compositions have a pH of around 7, so the pH is adjusted using various acids, preferably organic acids such as citrate, acetic acid and tartaric acid. At this time, the saltiness of the dough can be improved by salting about 1 to 5% by weight with respect to the solid content.
  • the flour or dartene exceeds 5% by weight of the main ingredient, the heel does not tend to weaken even if the pH is high. More preferably, the pH should be kept at 7 or higher.
  • this soy protein composition with a high content and low wheat or wheat darten content is used for wheat allergic patients who are intolerant to darten and celiac syndrome patients. I can do things.
  • a high-protein, low-sugar cocoon is obtained in which the flour or starch content is reduced to 50% or less, further 30% or less of the solid content. I can do it.
  • the amount of protein required is not much different from that in middle age, but the basic metabolic rate of the body is reduced and the energy consumed is also reduced, so the elderly who tend to lack protein and the intake of carbohydrates are suppressed.
  • These high-protein and low-sugar moss and crustaceans can be used effectively for diet-oriented people who want to suppress the accumulation of body fat.
  • the cocoons and crusts containing these soy protein compositions include monosaccharides such as glucose and fructose, oligosaccharides such as trehalose, sucrose and maltose, oligosaccharides such as raffinose and fraato-oligosaccharide, dextrin, sorbitol, By adding one or more sugar alcoholic powers such as erythritol, the binding property of the dough can be further improved.
  • These saccharides are preferably added in an amount of 1 to 20% by weight in the solid content. If the added amount is small, the function does not appear, and if the added amount is large, the sweetness becomes strong.
  • salts such as salt and brine
  • gums such as xanthan gum, guar gum and soybean polysaccharide
  • emulsifiers such as glycerin fatty acid ester
  • a dough is prepared by adding water to the powder mixed with the above raw materials.
  • the amount of water added at this time is adjusted so that the dough has a certain hardness.
  • the more soy protein composition is added the greater the amount of water added.
  • the amount of water added is about 40 to 70% by weight based on the main ingredients such as wheat flour, starch and protein.
  • the amount of water added may be even higher.
  • cocoons refer to those that are kneaded with flour or starch other than wheat flour, starch, and other raw materials, and are not limited to specific potatoes. .
  • udon Chinese rice bowl, wheat culture, somen noodles, hiyagigi, chilled rice noodles, rice noodles, kishimen, pasta Etc.
  • the form of moss is not particularly limited, and examples include ginger, boiled potatoes, steamed potatoes, instant potatoes, dry potatoes, and frozen potatoes.
  • crustaceans are flour or starch other than wheat flour, starch, and other raw materials, and are kneaded and stretched into a sheet. Point to. These crusts can impart a unique texture that is not found in conventional crusts by adding a water-extracted low-denatured soy protein composition.
  • the processing method for potatoes is not particularly limited, but can be performed under a temperature condition of 100 ° C or lower, such as a cut-out method, an extrusion method, a hand-lending method, etc., and a generally used iron making method can be applied. If the blending amount of soybean protein composition is high, or if the blending amount of flour is small, the hand-rolling method makes it easy to break the koji. . Similarly, crusts can be carried out under a temperature condition of 100 ° C or lower, and are formed into a sheet using a commonly used iron making roll or the like, and further cut or cut as necessary.
  • Isolated soy protein A When the protein was dissolved in water to 12% by weight and differential scanning calorimetry was performed from 20 ° C to 120 ° C at 2 ° C / min, the heat of transition ⁇ H was 0.9mJ / mg. .
  • soy protein A 33 parts by weight, wheat flour 67 parts by weight, salt 5 parts by weight, pH adjuster (taenoic acid) 0.9 parts by weight, water 50 parts by weight was mixed in a mixer for 5 minutes (soy protein composition content: 31.2% / dry). Next, it was combined and rolled with a iron making machine to form a band, and then cut into a width of 1.2 mm with a cutting tooth to obtain a shoreline. Boiled for 5 minutes and then evaluated the taste.
  • the neutralized soybean protein composition was subjected to high-temperature pressure treatment at 120 ° C. for 6 seconds, and then spray-dried to obtain a powdered separated soybean protein B.
  • the protein content of this isolated soybean protein B was 86% by weight.
  • the isolated soy protein B had no endothermic peak in the differential scanning calorimetry, and the transition calorific value ⁇ H was OmJ / mg.
  • the low-denatured soy protein composition (isolated soy protein A) had extremely good productivity.
  • the heat-denatured soy protein composition (isolated soy protein B) had a low compounding amount of the soy protein composition, and the ability to make koji in Comparative Example 2 was weaker than the isolated soy protein A. In comparative examples 3-5 with many It was difficult.
  • Soy protein Formulated (parts by weight) Soy protein content Wrinkleability * Type Flour Soy protein Salt Quenchic acid Water (dry%)
  • Example 2 Isolated soy protein A 90 1 0 5 0.3 40 9.5 ⁇
  • Example 3 70 30 "0.8 50 28.4 ⁇
  • Example 4 50 50 1.4 460 47.0 ⁇
  • Example 5 0 1 00 2.7 70 92.9 ⁇
  • Comparative example 2 Isolated soy protein B 90 1 0 0.3 60 9.5 ⁇ Comparative example 3 70 30 0.8 70 28.4 X
  • a koji making test was conducted by changing the ratio of starch to the soybean protein composition in a formulation not containing wheat flour. Preparations were made in the same manner as in Example 2 with the formulation shown in Table 2, and the wrinkleability was judged. A certain amount of trehalose was added to increase the binding power of the dough. As a result, in any of the examples, the fabric had a sufficient binding force and could be kneaded.
  • Example 6 67 33 1 3 5 0.9 40 27.8 ⁇
  • Example 7 50 50 1.3 .40 40 .9 ⁇
  • Example 8 0 100 2.7 60 82.9 ⁇
  • Example 2 Separated soy protein A was dissolved in water to 12% by weight, heat-treated at room temperature (24 ° C) to 100 ° C for 30 minutes in an oil bath, and immediately cooled. After freeze-drying, it was pulverized and subjected to differential scanning calorimetry and ironmaking test. The koji making test was carried out with the formulation of Example 1, and the amount of water added was 40 parts by weight in Examples 9-12, 60 parts by weight in Comparative Example 6, and Comparative Examples 7 and 8 so that the hardness of the dough was constant. In Example 2, after preparing 70 parts by weight, preparation and evaluation of the koji were performed in the same manner as in Example 2. [0041] The physical properties of the fabric were measured by an intrusion fracture test using an Instron universal material testing machine.
  • the heel band stretched to a thickness of 1.2 mm was left overnight at 4 ° C. After returning to room temperature, it was again passed through a 1 • 2 mm roller and cut into 40 mm x 40 mm.
  • the dough was placed on a plate with a hole with a diameter of 16 mm, and the same perforated plate (weight: 1002 g) was placed on it and fixed.
  • a spherical plunger with a diameter of 5 mm was used to penetrate at a speed of 1 mm / sec, and the displacement at the breaking point (the point where the sample touched the sample was 0 point) was obtained as the measured value (elongation of the dough). The larger the value, the better the fabric with good elongation.
  • the physical properties of the cocoons after boiling were measured for 15 minutes after boiling with an Instron universal material testing machine after boiling for 5 minutes at 100 ° C. Using a wedge-shaped plunger with a width of 0.5 mm, the plunger was compressed to 0.1 mm from the bottom surface at a plunger speed of 0.05 mm / sec, and the load at the breaking point was obtained as a measured value (hardness of the heel). The larger the numerical value, the better it was.
  • ⁇ ⁇ was 0.8 0.9 mJ / mg when heated to 70 ° C, and there was almost no denaturation (Example 9 12).
  • the elongation of the dough and the hardness of the cocoons were both high, and the kneading ability was also good.
  • ⁇ was 0.5 mJ / mg or less, and it was judged that the protein was denatured (Comparative Example 68).
  • the elongation of the dough was small and easy to tear, the measured value of the hardness of the koji was small and the texture was not firm, and the kneading property was also judged to be poor.
  • Example 9 24 0.8 Low 1 6.3 1 1 8.2 O
  • Example 1 0 40 0.9 Low 1 4.1 1 1 1 .8 o
  • Example 1 1 60 0.9 Low 1 5.4 1 1 0.5 o
  • Example 1 70 0.9 Low 1 4.9 99.0 o
  • Example 13 wash the defatted soybean with PH 4.2 and dilute hydrochloric acid solution to adjust the acid concentration.
  • pH 3.0 Example 13
  • pH 2.5 Comparative Example 9
  • pH 2.0 Comparative Example 10
  • the sample was extracted twice with 4 times the amount of water and centrifuged. The supernatant was neutralized with NaOH, lyophilized and ground.
  • the protein content of the obtained soybean protein composition was 74% by weight in Example 13 (isolated soybean protein C), 73% by weight in Comparative example 9 (isolated soybean protein D), and 73 in Comparative example 10 (isolated soybean protein E). % By weight.
  • Example 13 In the koji-making test, considering the protein content and salt content of each soy protein composition, in Example 13, 67 parts by weight of wheat flour, 39 parts by weight of soy protein C, 1 part by weight of sodium chloride, 0.9 part by weight of citrate ( Soy protein composition content 36.1% by weight), in Comparative Examples 9 and 10, wheat flour 67 parts by weight, soy protein D or E 40 parts by weight, salt 1 part by weight, citrate 0.9 part by weight (soy protein composition content 36.7% by weight) It was carried out with the formulation. The amount of water added was 50 parts by weight in Example 13, 3 parts by weight in Comparative Example 9, and 70 parts by weight in Comparative Example 10 so that the hardness of the dough was constant. The soot was prepared and evaluated in the same manner as in Example 9.
  • ⁇ ⁇ was 0.9 mJ / mg in the extraction at pH 3.0 and almost no denaturation (Example 13). At this time, it was judged that the elongation of the dough and the hardness of the cocoon were both good, and the cocoonability was also good. When extraction was performed at a pH of 2.5 or less, ⁇ was 0.3 mJ / mg or less, and it was judged that the protein had changed (Comparative Examples 9 and 10). At this time, the elongation of the dough was small and easy to tear, and the measured value of the hardness of the koji was small and the texture was not stiff, and the koji was judged to be poor.
  • Example 1 4 2 4.8 ⁇ The fabric is soft and the cocoon is hard
  • this soymilk powder A has a protein content of 62% by weight and a fiber content of 5% by weight.
  • defatted soybean powder protein content 51% by weight, fiber content 20% by weight
  • the dough was made into a dough in the same manner as in Example 18, and was boiled at 100 ° C for 5 minutes ( Comparative Example 11).
  • cocoons were obtained, while in Comparative Example 11 of defatted soybean powder, the cocoons were wispy and broken into pieces, and the cocoon productivity was extremely poor.
  • a neutralized soy protein composition solution (solid content 11%) was mixed with 0.7% by weight of salt and treated at 62-64 ° C for 45 minutes, followed by hot air temperature 180
  • the powdered soybean protein F was obtained by spray drying at a temperature of 70 ° C and an exhaust air temperature of 70 ° C.
  • the protein content of this isolated soybean protein F was 86% by weight.
  • Isolated soy protein F is in differential scanning calorimetry.
  • the transition heat quantity ⁇ ⁇ was 0.9 mJ / mg.
  • the oil content was 5.4% by weight measured by reflux extraction with 2: 1 mixed solvent of black mouth form and methanol for 30 minutes.
  • the mixture was neutralized to pH 7.5 with sodium hydroxide and spray-dried at a hot air temperature of 185 ° C and an exhaust air temperature of 75 ° C to obtain high j8-conglycinin soy protein powder (Production Example 7).
  • the protein composition of this product on SDS-PAGE was 74% j8-conglycinin content per protein.
  • the high glycinin powder of Production Example 6 and the high ⁇ -conglycinin powder of Production Example 7 were kneaded with the formulation of Example 1, respectively.
  • the amount of water added was 40 parts by weight so that the hardness of the dough was constant.
  • the physical properties of the dough and the cocoon properties were measured.
  • Example 21 and Example 22 as compared with Example 9 which is a normal soybean protein composition, the dough had a high dough elongation value and a good dough state. In addition, the hardness value of the cocoon was high, and it was a good cocoon with a firmness. (Table 7)
  • Example 9 Isolated soy protein A 1 6.3 1 1 8.2 ⁇
  • Example 21 High glycinin soy protein powder 1 7.6 1 73.6 ⁇
  • Example 22 High; 8-conglycinin soy protein powder 23.7 250.3 ⁇
  • a blend of 33 parts by weight of isolated soy protein A, 33.5 parts by weight of wheat flour, 33.5 parts by weight of corn starch, 5 parts by weight of salt, and 45 parts by weight of water was mixed for 15 minutes with a mixer. Next, it was combined and rolled with a iron making machine to form a band, and then cut into 2 mm widths with cutting teeth to obtain a shoreline. Boiled for 5 minutes, then washed with water and frozen in a shock freezer. When the sample was thawed for 1-2 minutes and thawed and evaluated for tasting, the taste was good.
  • soy protein A 33 parts by weight, wheat flour 33 parts by weight, potato starch corn starch 34 parts by weight, sodium chloride 1.5 parts by weight, sodium carbonate 0.3 parts by weight, potassium carbonate 0.3 parts by weight, water 50 parts by weight, mixed for 15 minutes with a mixer did. Next, it was combined and rolled with a iron making machine to form a band, and then cut into 1 mm width with a cutting tooth to obtain a shoreline. After steaming for 7 minutes, it was dried with hot air at 85 ° C to obtain a non-fly instant bowl. When the taste was evaluated 5 minutes after adding boiling water, the taste was good.
  • the separated soy proteins A and B were mixed for 1 minute with a mixer according to the formulation shown in Table 7 above.
  • the dough was elongated to a lmm thickness with a rolling roller and formed into a ⁇ 9cm round shape.
  • a general dumpling ingredient was prepared and wrapped in the previous skin to obtain raw dumplings.
  • this raw dumpling was put in, and boiled for 5 minutes on high heat to obtain a boiled dumpling.
  • Each dough and tasting were evaluated.
  • Example 25 75 225 1 50 Smooth and uniform dough Surface smooth and delicious Example 26 1 50 1 50 1 80 Smooth and uniform dough Smooth surface and delicious Example 27 225 75 200 Smooth and uniform dough Dough Surface smooth and delicious Example 28 300 0 21 0 Smooth and uniform dough Surface smooth and delicious Comparative Example 1 2 75 225 21 0 Rough and uneven dough (cannot be prepared) Comparative Example 1 3 1 50 1 50 240 Does not become dough (cannot be prepared) Comparative Example 14 225 75 260 Does not become dough (cannot be prepared) Comparative Example 1 5 300 0 270 Does not become dough (cannot be prepared)
  • the present invention it is possible to easily ingest soy protein by providing moss and crusts containing a high soy protein composition. Furthermore, it can be used as wheat-free cocoons and husks for wheat intolerant patients, and a new market can be formed.

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Abstract

It is intended to prepare noodles and noodle wraps containing a soybean protein composition at a high ratio and noodles and noodle wraps containing no wheat flour-free. By adding water-extracted and little denatured soybean protein to noodles and noodle wraps, it is possible to obtain noodles and noodle wraps containing a large amount of the soybean protein. It is also possible thereby to obtain noodles and noodle wraps containing no wheat flour and noodles and noodle wraps containing no starch.

Description

明 細 書  Specification
大豆蛋白質組成物を配合する麵類および麵皮類  Mosquitoes and husks containing soy protein composition
技術分野  Technical field
[0001] 本発明は、水抽出低変性大豆蛋白質組成物を配合した麵類および麵皮類並びに これらの製造法に関する。  [0001] The present invention relates to moss and crusts containing a water-extracted low-denatured soy protein composition, and methods for producing them.
背景技術  Background art
[0002] 大豆由来の蛋白質はアミノ酸バランスが良ぐ近年では血清コレステロール低下作 用等の生理効果が報告されている。米国食品，医薬品管理局 (FDA)は、コレステロ ールのリスクと心臓病を減らすために、一日一人当り 25g (—食当り 6.25g)かそれ以上 の高品質大豆蛋白質を食事に取り込むとを推奨している。 日本でも特定保健用食品 として、一日一人当り 6g以上の大豆グロブリンを含んだ、血清コレステロール低下機 能を持つ食品が認可されて 、る。  [0002] Soy-derived proteins have good amino acid balance, and physiological effects such as serum cholesterol lowering activity have been reported in recent years. The U.S. Food and Drug Administration (FDA) has taken 25g per person (-6.25g per meal) or more of high quality soy protein into the diet to reduce the risk of cholesterol and heart disease. Recommended. In Japan, foods with a serum cholesterol lowering function that contain 6 g or more of soy globulin per person are approved as foods for specified health use.
[0003] 大豆蛋白質は通常、豆乳，豆腐，納豆などの伝統的な大豆製品から摂取できる。  [0003] Soy protein is usually obtained from traditional soy products such as soy milk, tofu and natto.
近年では、パンや焼き菓子等のベーカリー製品，飲料やゲル状の栄養バランス食品 等において、分離大豆蛋白質や大豆粉，豆乳，豆乳粉末等の大豆蛋白質製品を添 加した食品も多く市販され、人気を博している。  In recent years, bakery products such as bread and baked goods, beverages and gel-like nutritional balanced foods, etc. have also been marketed, and many foods with soy protein products such as soy protein isolate, soy flour, soy milk, and soy milk powder are also commercially available. Have won.
[0004] しかし、食品工業界で利用されている通常の分離大豆蛋白質は、殺菌及び物性の 付与の為に高温加圧処理を行ない、熱変性を起こしている。小麦粉もしくはダルテン を添加した生地にこれら分離大豆蛋白質を低水分系で添加する場合、分離大豆蛋 白質に結着力が足りないために、生地の結着力が低くちぎれやすい生地となり、茹 でた後の麵はふやけてコシのな 、食感となる。配合量が多 、場合は正常な品質の麵 帯が得らず、製麵性が悪ぐ得られた麵を茹でるとバラバラに切れてしまい、良好な 麵の形態を形成できない。配合量が少ない場合でも、製麵はできるものの作業性や 食感は低下する傾向にある。  [0004] However, ordinary isolated soy protein used in the food industry is subject to heat denaturation by high-temperature pressure treatment for sterilization and imparting physical properties. When these separated soy proteins are added to the dough with added flour or dartene in a low moisture system, the dough has low binding power due to the lack of binding power of the separated soy protein. The salmon is soft and has a texture. In the case where the amount is too large, a normal quality band is not obtained, and when a koji that is obtained with poor fermentability is boiled, it is broken apart and a good koji shape cannot be formed. Even when the blending amount is small, the workability and the texture tend to be reduced although the steelmaking can be performed.
[0005] また、おから成分を多く含む、大豆粉，脱脂大豆，濃縮大豆蛋白質 (酸コンセントレ ート，アルコールコンセントレート)等の大豆素材では、おからに由来する繊維質によ つて製麵性が阻害され、茹でた時にふやけて千切れ易くなり、食感や風味も非常に 悪い。特許文献 1および特許文献 2には大豆粉末を、特許文献 3には不溶性大豆蛋 白質を、特許文献 4には豆乳を用いた、麵の物性改良法が開示されているが、何れ も麵固形分中の大豆蛋白質量は 5重量 %を超えず、大豆蛋白質の栄養的な効果は 期待できない。特許文献 5では、蛋白分解処理と 0/Wエマルシヨン粉末ィ匕によって、 分離大豆蛋白質を麵原料中の小麦粉に対して 30重量％ (固形分中 23重量 %)まで添 加できることが述べられている力 生地および麵の物性として十分とは言えない上、さ らなる高配合には対応できな 、。 [0005] In addition, soybean materials such as soybean flour, defatted soybean, and concentrated soybean protein (acid concentrate, alcohol concentrate), which contain a large amount of okara components, are produced by fiber derived from okara. When the boil is boiled, it becomes fragile and easy to tear, and the texture and flavor are very bad. Patent Document 1 and Patent Document 2 disclose soy flour, Patent Document 3 uses insoluble soy protein, and Patent Document 4 discloses soymilk using methods for improving the physical properties of koji. The amount of soy protein in the minute does not exceed 5% by weight, and the nutritional effect of soy protein cannot be expected. Patent Document 5 states that, by proteolytic treatment and 0 / W emulsion powder koji, it is possible to add the separated soybean protein to 30% by weight (23% by weight in the solid content) with respect to the wheat flour in the koji material. It is not enough for the physical properties of dough and koji, and it is not possible to cope with further high compounding.
[0006] 一方で、近年は食物アレルギー患者が急増しており、中でも主食である穀物に対 するアレルギーは深刻である。小麦はそのアレルゲンの一つであり、小麦アレルギー 患者は、小麦の摂取によって発疹や呼吸困難，下痢などのアレルギー症状を引き起 こす。また、セリアック症候群患者は、小麦に含まれるダルテン蛋白質に耐性を持た ない為に、ダルテン含有食品を摂取すると免疫系が反応し、小腸内膜にダメージを 与え、栄養素の吸収不良を起こす。  [0006] On the other hand, in recent years, there has been a rapid increase in the number of patients with food allergies. Wheat is one of the allergens, and wheat allergy patients cause allergic symptoms such as rashes, dyspnea, and diarrhea by ingesting wheat. In addition, celiac syndrome patients are not resistant to the dartene protein contained in wheat, so when ingesting food containing dartene, the immune system reacts, damages the intestinal lining and causes poor malabsorption of nutrients.
[0007] このような小麦に耐性のな!、患者に対しては、小麦、特にダルテンを除去した食品 が必要であり、例えば特許文献 6には、ダルテンを酵素分解した小麦粉が提案されて いる。しかし、ダルテンが存在しない事で力卩ェが難しぐ出来た食品の食感も悪い。  [0007] Not resistant to such wheat! For patients, wheat, especially food from which dartene has been removed is necessary. For example, Patent Document 6 proposes flour obtained by enzymatically degrading dartene. . However, the texture of foods that are difficult to beat due to the absence of darten is also poor.
[0008] 特許文献 1：特開昭 54-70446号公報  [0008] Patent Document 1: Japanese Patent Laid-Open No. 54-70446
特許文献 2：特開昭 54-84048号公報  Patent Document 2: JP 54-84048
特許文献 3：特開昭 56-45168号公報  Patent Document 3: Japanese Patent Laid-Open No. 56-45168
特許文献 4 :特開昭 55-165773号公報  Patent Document 4: JP-A-55-165773
特許文献 5：特公昭 60-137256号公報  Patent Document 5: Japanese Patent Publication No. 60-137256
特許文献 6：特開平 9-172995号公報  Patent Document 6: Japanese Patent Laid-Open No. 9-172995
発明の開示  Disclosure of the invention
発明が解決しょうとする課題  Problems to be solved by the invention
[0009] 本発明の目的は、大豆蛋白質組成物を高配合し、嗜好性の高い麵類および麵皮 類を提供することである。 [0009] An object of the present invention is to provide high-preference potatoes and husks with a high blend of soy protein compositions.
課題を解決するための手段  Means for solving the problem
[0010] 力かる課題の解決のため、本発明者らは、大豆蛋白質自体の結着力を改善するこ とが必要であると考えた。種々検討の結果、蛋白質の純度を上げ変性度を低くするこ とによって、高い結着力を有する大豆蛋白質組成物が得られることが判った。この高 い結着力を有する大豆蛋白質組成物を用いることにより、高い製麵適性が得られ、 生地がポソポソにならず食感の優れた麵類および麵皮類が得られた。さらに、従来考 えられな力つた固形分中に 25重量 %以上の高比率で大豆蛋白質組成物の配合がで きるようになつたため、つなぎとして小麦、 α化された澱粉等の添加を必要としなくな り、原料中に小麦粉や澱粉を全く含まない大豆蛋白麵および麵皮も製造可能となつ た。さらに、小麦粉の代りに種々の澱粉類を使用することによって、嗜好性の高い種 々の食感の麵を作ることができた。これらの知見によって課題は解決され、本発明者 らは発明を完成するに至った。 [0010] In order to solve the problem, the present inventors improve the binding power of soy protein itself. I thought it was necessary. As a result of various studies, it was found that a soybean protein composition having a high binding force can be obtained by increasing the purity of the protein and decreasing the degree of modification. By using this soy protein composition having a high binding force, high suitability for koji was obtained, and the dough did not become poso-poso, and moss and crusts with excellent texture were obtained. In addition, the soy protein composition can be blended at a high ratio of 25% by weight or more in the solid content that has not been conceived in the past, so it is necessary to add wheat, pregelatinized starch, etc. as a linkage. As a result, it became possible to produce soy protein koji and husk without any wheat flour or starch in the raw material. Furthermore, by using various starches instead of wheat flour, it was possible to make various taste-enhanced rice cakes. These findings have solved the problem, and the inventors have completed the invention.
即ち本発明は、  That is, the present invention
(1)水抽出低変性大豆蛋白質組成物を配合して得た麵類および麵皮類。  (1) Rice cakes and crusts obtained by blending a water-extracted low-denatured soybean protein composition.
(2)水抽出低変性大豆蛋白質組成物を、固形分中に 5重量 %以上の比率で配合した 、（1)に記載の麵類および麵皮類。  (2) The moss and crusts according to (1), wherein the water-extracted low-denatured soy protein composition is blended in a solid content at a ratio of 5% by weight or more.
(3)水抽出低変性大豆蛋白質組成物を、固形分中に 25重量 %以上の比率で配合し た、（1)に記載の麵類および麵皮類。  (3) The moss and crusts according to (1), wherein the water-extracted low-denatured soy protein composition is blended in a solid content at a ratio of 25% by weight or more.
(4)小麦粉を固形分中に 5重量 %以下の比率で配合した、 (3)に記載の麵類および 麵皮類。  (4) The moss and crusts according to (3), wherein wheat flour is blended in a solid content at a ratio of 5% by weight or less.
(5)水抽出低変性大豆蛋白質組成物を配合することを特徴とした麵類および麵皮類 の製造法。  (5) A method for producing moss and crusts, which comprises blending a water-extracted low-denatured soy protein composition.
(6)麵類および麵皮類用の、水抽出低変性大豆蛋白質組成物。  (6) A water-extracted low-denatured soy protein composition for moss and crustaceans.
(7)水抽出低変性大豆蛋白質組成物が、高グリシニン大豆蛋白質組成物である、 (1 )〜（3)に記載の麵類および麵皮類。  (7) The moss and crusts according to (1) to (3), wherein the water-extracted low-denatured soy protein composition is a high glycinin soy protein composition.
(8)水抽出低変性大豆蛋白質組成物が、高グリシニン大豆蛋白質組成物である、 (5 )に記載の麵類および麵皮類の製造法。  (8) The method for producing cocoons and crusts according to (5), wherein the water-extracted low-denatured soy protein composition is a high-glycinin soy protein composition.
(9)水抽出低変性大豆蛋白質組成物が、高 β -コングリシニン大豆蛋白質組成物で ある、 (1)〜（3)に記載の麵類および麵皮類。  (9) The moss and crusts according to (1) to (3), wherein the water-extracted low-denatured soy protein composition is a high β-conglycinin soy protein composition.
(10)水抽出低変性大豆蛋白質組成物が、高 13 -コングリシニン大豆蛋白質組成物 である、 (5)に記載の麵類および麵皮類の製造法。 (10) Water-extracted low-denatured soy protein composition is high 13-conglycinin soy protein composition The method for producing moss and crustaceans according to (5).
(11)麵類および麵皮類用の、 (6)に記載の水抽出低変性高グリシニン大豆蛋白質 組成物。  (11) The water-extracted low-denatured high-glycinin soybean protein composition according to (6), for moss and crustaceans.
(12)麵類および麵皮類用の、（6)に記載の水抽出低変性高 β -コングリシニン大豆 蛋白質組成物。  (12) The water-extracted low-denatured high β-conglycinin soybean protein composition according to (6), for moss and crustaceans.
である。  It is.
発明の効果  The invention's effect
[0012] 本発明により、大豆蛋白質組成物が高配合された麵類および麵皮類を得ることが できる。更に小麦粉が含まれない麵類および麵皮類や、澱粉が含まれない麵類およ び麵皮類を得ることも出来る。これらにより、大豆蛋白質を容易に摂取でき、また小麦 無配合の麵類および麵皮類としても利用できる。  [0012] According to the present invention, cocoons and husks with a high blend of soy protein compositions can be obtained. Furthermore, cocoons and crusts that do not contain wheat flour, and moss and crusts that do not contain starch can also be obtained. As a result, soybean protein can be easily ingested, and can also be used as cocoons and crusts containing no wheat.
発明を実施するための最良の形態  BEST MODE FOR CARRYING OUT THE INVENTION
[0013] 以下、本発明を詳細に説明する。本発明は、大豆蛋白質組成物が配合された麵類 および麵皮類、並びにその製造法、更に麵類および麵皮類用の大豆蛋白質組成物 に関するものである。本発明で使用する大豆蛋白質組成物は、製麵に適した結着力 を有するものであり、水抽出された低変性で高純度のものである。  Hereinafter, the present invention will be described in detail. The present invention relates to cocoons and husks formulated with a soy protein composition, a method for producing the same, and further to a soy protein composition for moss and husks. The soy protein composition used in the present invention has a binding power suitable for koji making, and is water-extracted, low-denatured and highly pure.
[0014] 大豆蛋白質組成物とは大豆蛋白質を主成分とする組成物のことで、その供給形態 には種々あるが、豆乳や分離大豆蛋白質など、大豆素材中の蛋白質の含有量を高 め、繊維質を除去した高純度な水抽出大豆蛋白質組成物が必要である。具体的に は、大豆，脱脂大豆，濃縮大豆蛋白質等の大豆原料から、水または温水にて抽出し て繊維質を除去した豆乳溶液や、場合によっては ρΗ4〜5程度の等電点沈殿で蛋白 質を分離したのち、再溶解させた蛋白質濃縮溶液や、あるいはこれら溶液の噴霧乾 燥や凍結乾燥等による乾燥物として調製することができる。この際、抽出，濃縮，殺 菌，乾燥，物性の改良等を目的とした処理は、大豆蛋白質が変性を起こさない範囲 の温度， ρΗ,圧力等の条件下でのみ行なう必要がある。  [0014] A soy protein composition is a composition mainly composed of soy protein, and there are various forms of supply, but the content of protein in soy materials such as soy milk and separated soy protein is increased, There is a need for a high-purity water-extracted soy protein composition from which fiber has been removed. Specifically, soy milk solutions that have been extracted from soybean raw materials such as soybeans, defatted soybeans, and concentrated soybean proteins with water or warm water to remove fibers, and in some cases, proteins may be obtained by isoelectric point precipitation of about ρΗ4-5. After separation of the quality, it can be prepared as a concentrated protein solution re-dissolved, or as a dried product by spray drying or freeze drying of these solutions. At this time, treatments aimed at extraction, concentration, sterilization, drying, improvement of physical properties, etc. need only be performed under conditions such as temperature, ρΗ, and pressure that do not cause soy protein to denature.
[0015] ρΗ,温度，抽出水量，攪拌強度，分離方法等の水抽出大豆蛋白質組成物の抽出 条件は、必要量の大豆蛋白質が抽出できれば特に限定されるものではないが、抽出 率が低くなるように設定した方が、蛋白質純度が高くなり、より製麵性の高いものを得 ることができる。例えば、 pHを 6.5〜7.0の範囲で低く設定する，温度を低くする，抽出 水量を低くする，攪拌速度を低くする，遠心分離をより高速で行う，などにより、蛋白 質の抽出率を低くすることができ、その結果、クロ口ホルム対メタノールが 2対 1の混合 溶媒で抽出される油分の含量が少なくなり、蛋白質純度が高い水抽出大豆蛋白質 組成物を得ることが出来る。また、公知な分画処理を行い、得られた j8 -コングリシ二 ンゃグリシニンを使用することもできる。また、抽出後に酵素により部分加水分解する ことちでさる。 [0015] The extraction conditions of the water-extracted soy protein composition such as ρΗ, temperature, amount of extracted water, stirring intensity, and separation method are not particularly limited as long as the required amount of soy protein can be extracted, but the extraction rate is low. If the setting is as follows, the protein purity will be higher and the product with higher fertility will be obtained. Can. For example, lowering the protein extraction rate by setting the pH to a low value in the range 6.5 to 7.0, lowering the temperature, lowering the amount of extracted water, lowering the stirring speed, or centrifuging at a higher speed. As a result, a water-extracted soy protein composition having a high protein purity can be obtained because the content of oil extracted with a 2: 1 mixture of black mouth form and methanol is reduced. Further, j8-conglycinyl glycinin obtained by performing a known fractionation treatment can also be used. In addition, it may be partially hydrolyzed with an enzyme after extraction.
[0016] 大豆蛋白質が変性しな ヽ或 、は僅かな変性しか起こさな 、範囲内であれば、フィ ルター処理や穏やかな加熱処理によって殺菌もしくは除菌することができる。大豆蛋 白質が変性しない範囲内で大腸菌を殺菌するためには、 60〜65°Cで 30分程度の加 熱が有効である。この際、蛋白質溶液中に食塩を終濃度で 0.3重量 %以上、好ましく は 0.6重量 %以上添加すると大豆蛋白質の熱安定性が増すため、さらに適切である。  [0016] If the soy protein is not denatured or only slightly denatured, it can be sterilized or sterilized by filtering or mild heat treatment within the range. In order to sterilize Escherichia coli within the range where the soy protein is not denatured, heating at 60 to 65 ° C for about 30 minutes is effective. At this time, addition of 0.3% by weight or more, preferably 0.6% by weight or more in the final concentration of sodium chloride in the protein solution is more appropriate because the thermal stability of soybean protein increases.
[0017] 水抽出大豆蛋白質組成物の組成は、換算係数 6.25としたケルダール法による蛋白 質含量が、大豆蛋白質組成物の固形分中の 60重量以上％、好ましくは 80重量 %以上 であり、プロスキー変法による食物繊維含量は、大豆蛋白質糸且成物の固形分中の 15 重量％以下好ましくは 10重量％以下である。  [0017] The composition of the water-extracted soy protein composition is such that the protein content by the Kjeldahl method with a conversion factor of 6.25 is 60% by weight or more, preferably 80% by weight or more in the solid content of the soy protein composition. The dietary fiber content by the modified ski method is not more than 15% by weight, preferably not more than 10% by weight, based on the solid content of the soy protein yarn.
[0018] β -コングリシニンもしくはグリシニンは、通常の水抽出大豆蛋白質組成物に比べ、 更に製麵性が高いので、大豆蛋白質を高配合する麵類および麵皮類の製造には適 当である。これらは前述した様な分画法によって得られた、蛋白質中に j8 -コングリシ ニンを 40%以上、好ましくは 60%以上、更に好ましくは 80%以上含んだ、高 |8 -コングリシ ニン蛋白質組成物、あるいは、蛋白質中にグリシニンを 60%以上、好ましくは 80%以上 、更に好ましくは 90%以上含んだ、高グリシニン蛋白質組成物が適切である。これら構 成蛋白質の含量は、 SDS-PAGEにより電気泳動したゲルをクマシ一ブリリアントブル 一により染色し、脱色後デンシトメ一ターにて測定することで求めたものとする。  [0018] β-conglycinin or glycinin is more suitable for the production of cocoons and crusts containing a high amount of soy protein since it has a higher fermentability than ordinary water-extracted soy protein compositions. These are high | 8-conglycinin protein compositions obtained by fractionation as described above, wherein the protein contains j8-conglycinin of 40% or more, preferably 60% or more, more preferably 80% or more. Alternatively, a high glycinin protein composition containing 60% or more, preferably 80% or more, more preferably 90% or more of glycinin in the protein is suitable. The content of these constituent proteins is determined by staining a gel electrophoresed by SDS-PAGE with Coomassie Brilliant Blue and measuring with a densitometer after decolorization.
[0019] 大豆蛋白質の変性度は、例えば、示差走査熱量分析において、吸熱ピークの大き さによって判定することができる（日本食品工業学会誌、第 41卷、第 10号、 p.676-681 、 1994年)。具体的には、蛋白質として 12重量％に調製した水溶液を試料に、 2°C/分 で 20°Cから 120°Cまで昇温させる系に於て、 70°C付近の j8 -コングリシニンに由来す るピークと、 90°C付近のグリシニンに由来するピークの吸熱量の合計（ Δ Η)として測 定でき、この数値が大き!/、程大豆蛋白質の変性が少な!/、事を示す。 [0019] The degree of denaturation of soy protein can be determined by the size of the endothermic peak in, for example, differential scanning calorimetry (Journal of the Japan Food Industry Association, No. 41, No. 10, p. 676-681, 1994). Specifically, it was derived from j8-conglycinin around 70 ° C in a system where the temperature was raised from 20 ° C to 120 ° C at 2 ° C / min using an aqueous solution prepared to 12% by weight as protein. You And the peak endotherm of glycinin near 90 ° C (ΔΗ), which indicates that this value is large! / Soy protein is less denatured! /.
[0020] 本発明で用いる水抽出低変性大豆蛋白質組成物は、蛋白質固形分重量を分母と した吸熱量である Δ Ηが、 0.7mJ/mg以上の低変性であることが必要である。また Δ Η は通常 1.5mJ/mgを超えることはない。対して、分離大豆蛋白質や豆乳など、現在巿 販されている大豆加工品では、その蛋白質成分は製造工程に於て加熱変性してお り、上記試験では明確な吸熱ピークを得ることができない。また、 80°C, 30分ほど加熱 した大豆蛋白質溶液や強酸性処理をした大豆蛋白質溶液では、 Δ Hは 0.6mJ/mg以 下であり、この様な大豆蛋白質では、結着性が不足し、麵を調製する事ができない。  [0020] The water-extracted low-denatured soy protein composition used in the present invention is required to be low-denatured such that Δ で, which is an endotherm with the protein solid weight as the denominator, is 0.7 mJ / mg or more. Δ 通常 usually does not exceed 1.5 mJ / mg. On the other hand, in processed soybean products that are currently on the market, such as isolated soy protein and soy milk, the protein component is heat-denatured during the production process, and a clear endothermic peak cannot be obtained in the above test. In addition, the soy protein solution heated at 80 ° C for about 30 minutes and the soy protein solution treated with a strong acid have a ΔH of 0.6 mJ / mg or less, and such a soy protein has insufficient binding properties. Can't prepare candy.
[0021] 水抽出低変性大豆蛋白質組成物を配合した麵類および麵皮類とは、固形分中に、 水抽出低変性大豆蛋白質組成物として、 5重量 %以上、好ましくは 10重量 %以上の配 合が望まれる。通常の麵類一食が 80〜100g (乾燥重量)であること、 FDAや特定保健 用食品の基準力も大豆蛋白質は一食に 6g以上必要な事を考えれば、 5重量 %未満 の大豆蛋白質組成物配合量ではやや不足気味であり、 10重量 %以上の配合が好ま しぐ結着力の面からは 25重量 %以上配合することが更に好ましい。水抽出低変性大 豆蛋白質組成物の配合量に上限はなぐ小麦粉や澱粉を全て大豆蛋白質組成物に 置換しても良い。  [0021] Mosses and husks formulated with a water-extracted low-denatured soy protein composition are 5% by weight or more, preferably 10% by weight or more of the water-extracted low-denatured soy protein composition in the solid content. A match is desired. Considering that a normal meal of moss is 80 to 100 g (dry weight), and the standard of FDA and foods for specified health use is that soy protein requires 6 g or more per meal, the soy protein composition is less than 5% by weight. From the viewpoint of binding power, which is slightly insufficient in the amount of the product, and preferably 10% by weight or more, it is more preferable to add 25% by weight or more. The wheat protein and starch, which have no upper limit to the amount of the water-extracted low-denatured soybean protein composition, may all be replaced with the soybean protein composition.
[0022] 水抽出低変性大豆蛋白質組成物を固形分中に 25重量 %以上配合した場合、小麦 粉を使用せずに、麵を調製することが可能となる。小麦粉あるいはダルテンを主原料 の 5重量 %以下、更には 1重量 %以下、更には、実質的に小麦粉を含まずに、麵を調 製できる。この際、生地の pHが重要であり、 pH5〜6が好ましい。 pHが低いと生地が ぼそっき、製麵後の麵が硬くなる。また pHが高いと麵の腰が弱くなる。通常に調製し た大豆蛋白質組成物は pHが 7付近なので、各種の酸類、好ましくはクェン酸，酢酸， 酒石酸等の有機酸を用いて pHの調整を行なう。その際、固形分に対して 1〜5重量％ 程度加塩を行なうことで、生地のぼそっきを改良することが出来る。一方、小麦粉ある いはダルテンが主原料の 5重量 %を超える場合には、 pHが高くても麵の腰が弱くなり にくい上に、 pHが 6以下では麵のつるみ感が不足するため、 pH6以上、好ましくは pH 7以上に保った方が良い。 [0023] 以上の様に、大豆蛋白質組成物を高配合し、小麦あるいは小麦ダルテン含量の低 いこの麵は、ダルテンに対して不耐症である、小麦アレルギー患者ゃセリアック症候 群患者のため用いる事ができる。 [0022] When the water-extracted low-denatured soy protein composition is blended in an amount of 25% by weight or more in the solid content, koji can be prepared without using wheat flour. Wheat flour or dartene can be used to prepare rice bran with 5% by weight or less, further 1% by weight or less of the main raw material, and substantially free of flour. At this time, the pH of the dough is important, and a pH of 5 to 6 is preferable. When the pH is low, the dough is soft and the koji after koji making becomes hard. Moreover, when the pH is high, the waist of the heel becomes weak. Normally prepared soy protein compositions have a pH of around 7, so the pH is adjusted using various acids, preferably organic acids such as citrate, acetic acid and tartaric acid. At this time, the saltiness of the dough can be improved by salting about 1 to 5% by weight with respect to the solid content. On the other hand, if the flour or dartene exceeds 5% by weight of the main ingredient, the heel does not tend to weaken even if the pH is high. More preferably, the pH should be kept at 7 or higher. [0023] As described above, this soy protein composition with a high content and low wheat or wheat darten content is used for wheat allergic patients who are intolerant to darten and celiac syndrome patients. I can do things.
[0024] 水抽出低変性大豆蛋白質組成物の配合量を更に高める事で、小麦粉或いは澱粉 質を固形分中の 5割以下、更には 3割以下に減らした、高蛋白質低糖質の麵を得る ことが出来る。必要な蛋白質量は中年期と大きくは変わらない一方で、体の基礎代 謝量が低下し摂取するエネルギーも減少する為に、蛋白質が不足がちになる高齢者 や、糖質の摂取を抑える事で体脂肪の蓄積を抑制したい、ダイエット指向の人々に、 これら高蛋白質低糖質の麵類および麵皮類は有効に用いる事ができる。  [0024] By further increasing the blending amount of the water-extracted low-denatured soy protein composition, a high-protein, low-sugar cocoon is obtained in which the flour or starch content is reduced to 50% or less, further 30% or less of the solid content. I can do it. The amount of protein required is not much different from that in middle age, but the basic metabolic rate of the body is reduced and the energy consumed is also reduced, so the elderly who tend to lack protein and the intake of carbohydrates are suppressed. These high-protein and low-sugar moss and crustaceans can be used effectively for diet-oriented people who want to suppress the accumulation of body fat.
[0025] これら大豆蛋白質組成物を含む麵類および麵皮類には、グルコース，フラクトース 等の単糖類、トレハロース，ショ糖，麦芽糖等の少糖類、ラフイノース，フラタトオリゴ糖 等のオリゴ糖類、デキストリン，ソルビトール，エリスリトール等の糖アルコール力も選 ばれる 1種以上を添加することで、生地の結着性を更に向上させる事ができる。これ らの糖類は、固形分中に 1〜20重量 %添加する事が好ましい。添加量が少ないと機 能が現れず、添加量が多いと甘みが強くなつてしまう。更に、食塩，かん水などの塩 類や、キサンタンガム，グァーガム，大豆多糖類などのガム類、グリセリン脂肪酸エス テルなどの乳化剤類、などが必要に応じて添加される。ガム類、乳化剤類は適度の 添カ卩により生地の物性ゃ麵の食感，ほぐれ性などの製麵性を改善できることが知られ ている。  [0025] The cocoons and crusts containing these soy protein compositions include monosaccharides such as glucose and fructose, oligosaccharides such as trehalose, sucrose and maltose, oligosaccharides such as raffinose and fraato-oligosaccharide, dextrin, sorbitol, By adding one or more sugar alcoholic powers such as erythritol, the binding property of the dough can be further improved. These saccharides are preferably added in an amount of 1 to 20% by weight in the solid content. If the added amount is small, the function does not appear, and if the added amount is large, the sweetness becomes strong. Further, salts such as salt and brine, gums such as xanthan gum, guar gum and soybean polysaccharide, and emulsifiers such as glycerin fatty acid ester are added as necessary. It is known that gums and emulsifiers can improve kneading properties such as the texture and looseness of the dough's physical properties with moderate addition.
[0026] 以上の原料を混合した粉体に加水し生地を調製する。この際の加水量は生地が一 定の硬さになるように調整される。大豆蛋白質組成物が多く配合されるほど加水量は 多くなり、一般には小麦粉，澱粉，蛋白質等の主原料に対して 40〜70重量 %程度の 加水量が適切である。原料に吸水性の高い損傷澱粉が多く含まれている場合や、ガ ム類など吸水性の高い副原料を配合する場合には、さらに加水量は多くなることもあ る。  [0026] A dough is prepared by adding water to the powder mixed with the above raw materials. The amount of water added at this time is adjusted so that the dough has a certain hardness. The more soy protein composition is added, the greater the amount of water added. In general, the amount of water added is about 40 to 70% by weight based on the main ingredients such as wheat flour, starch and protein. When the raw material contains a lot of damaged starch with high water absorption or when a secondary material with high water absorption such as gam is blended, the amount of water added may be even higher.
[0027] 本発明にお 、て麵類とは、小麦粉または小麦粉以外の穀粉，澱粉，および他の原 材料に加水混練して製麵したものを指し、特定の麵類に限定するものではない。例 えば、うどん，中華麵，養麦，そうめん，ひやむぎ，冷麵，ビーフン，きしめん，パスタ 等が挙げられる。麵類の形態は特に限定されるものでなぐ例えば、生麵，茹で麵， 蒸し麵，即席麵，乾麵，冷凍麵などが挙げられる。また、本発明において麵皮類とは 、小麦粉または小麦粉以外の穀粉、澱粉、および他の原材料を用い、加水混練して シート状に伸ばした、例えば、餃子，ワンタン，シユウマイ，春巻き等に用いられる物を 指す。これら麵皮類は、水抽出低変性大豆蛋白質組成物を添加することで、従来の 麵皮にはない、独特の食感を付与することができる。 [0027] In the present invention, cocoons refer to those that are kneaded with flour or starch other than wheat flour, starch, and other raw materials, and are not limited to specific potatoes. . For example, udon, Chinese rice bowl, wheat culture, somen noodles, hiyagigi, chilled rice noodles, rice noodles, kishimen, pasta Etc. The form of moss is not particularly limited, and examples include ginger, boiled potatoes, steamed potatoes, instant potatoes, dry potatoes, and frozen potatoes. In the present invention, crustaceans are flour or starch other than wheat flour, starch, and other raw materials, and are kneaded and stretched into a sheet. Point to. These crusts can impart a unique texture that is not found in conventional crusts by adding a water-extracted low-denatured soy protein composition.
[0028] 麵類の加工方法は特に限定しないが、切り出し式，押し出し式，手延べ式など、 10 0°C以下の温度条件で行なうことが出来、通常用いられる製麵方法が適応できる。大 豆蛋白質組成物の配合量が多力つたり、小麦粉の配合量が少な力つたりした場合は 、手延べ式では麵が千切れやすくなるため、切り出し式や押し出し式による製麵法が 好ましい。麵皮類も同様に、 100°C以下の温度条件で行なうことが出来、通常用いら れる製麵ロール等を用いて、シート状に成型し、さらに必要に応じて切断や切りだし を行なう。  [0028] The processing method for potatoes is not particularly limited, but can be performed under a temperature condition of 100 ° C or lower, such as a cut-out method, an extrusion method, a hand-lending method, etc., and a generally used iron making method can be applied. If the blending amount of soybean protein composition is high, or if the blending amount of flour is small, the hand-rolling method makes it easy to break the koji. . Similarly, crusts can be carried out under a temperature condition of 100 ° C or lower, and are formed into a sheet using a commonly used iron making roll or the like, and further cut or cut as necessary.
[0029] 製麵された各種の麵および成型された各種の麵皮は、そのまま、または凍結保存 後、あるいは乾燥後に湯または水に戻し、ボイル，スチーム，電磁加熱等、各種の加 熱処理を行ない、食事に供する。この加熱により、配合された低変性大豆蛋白質は 変性を起こし、上述した低変性の条件からは外れることになる。しかし、低変性な大 豆蛋白質組成物は、粉を加水し製麵する工程でのみの必須要件であり、製麵後のこ れら変性は本発明へ何ら問題を与えな 、。  [0029] Various types of cocoons made and various types of molded husks are returned to hot water or water as they are, or after cryopreservation or after drying, and subjected to various heat treatments such as boiling, steam, electromagnetic heating, etc. Served for a meal. Due to this heating, the blended low-denatured soy protein is denatured and deviates from the above-mentioned conditions of low denaturation. However, a low-denatured soybean protein composition is an indispensable requirement only in the process of adding flour to make a koji, and these changes after kneading do not pose any problem to the present invention.
実施例  Example
[0030] 以下に実施例を記載するが、この発明の技術思想がこれらの例示によって限定さ れるものではない。  Examples will be described below, but the technical idea of the present invention is not limited to these examples.
[0031] 〇水抽出低変性大豆蛋白質組成物の調製 (製造例 1)  [0031] ○ Preparation of water-extracted low-denatured soy protein composition (Production Example 1)
脱脂大豆に 15倍量の水を加え水酸ィ匕ナトリウムにて pH7.0として混合'抽出し、遠心 分離にて沈殿物を除去したのち、 pH4.5に調整して蛋白質を沈殿させ、遠心分離に て回収した。水をカ卩えたのち中和し、熱風温度 180°C,排風温度 70°Cにてスプレード ライして粉末状の分離大豆蛋白質 Aを得た。前述した分析法により、この分離大豆蛋 白質 Aの蛋白質含量は 86重量％,繊維含量は 4重量 %であった。分離大豆蛋白質 Aを 蛋白質として 12重量％になるように水に溶解し、 2°C/分で 20°Cから 120°Cまでの示差 走査熱量分析を行ったところ、転移熱量 Δ Hは 0.9mJ/mgであった。 Add 15 times the amount of water to defatted soybean, mix and extract to pH 7.0 with sodium hydroxide, extract the precipitate by centrifugation, adjust the pH to 4.5, precipitate the protein, centrifuge Recovered by separation. After water was neutralized, it was neutralized and spray-dried at a hot air temperature of 180 ° C and an exhaust air temperature of 70 ° C to obtain powdered isolated soy protein A. According to the analysis method described above, the protein content of this isolated soybean protein A was 86% by weight and the fiber content was 4% by weight. Isolated soy protein A When the protein was dissolved in water to 12% by weight and differential scanning calorimetry was performed from 20 ° C to 120 ° C at 2 ° C / min, the heat of transition ΔH was 0.9mJ / mg. .
[0032] 〇水抽出低変性大豆蛋白麵の調製 (実施例 1)  [0032] Preparation of water-extracted low-denatured soy protein cake (Example 1)
分離大豆蛋白質 A 33重量部、小麦粉 67重量部、食塩 5重量部、 pH調整剤（タエン 酸) 0.9重量部、水 50重量部の配合にてミキサーで 5分間混合した（大豆蛋白質組成 物含量: 31.2%/dry)。つぎに、製麵機にて複合 ·圧延して麵帯としたのち、切り歯にて 幅 1.2mmに切り出して麵線を得た。 5分間茹でたのち試食評価を行ったところ、良好 な食感であった。  Separated soy protein A 33 parts by weight, wheat flour 67 parts by weight, salt 5 parts by weight, pH adjuster (taenoic acid) 0.9 parts by weight, water 50 parts by weight was mixed in a mixer for 5 minutes (soy protein composition content: 31.2% / dry). Next, it was combined and rolled with a iron making machine to form a band, and then cut into a width of 1.2 mm with a cutting tooth to obtain a shoreline. Boiled for 5 minutes and then evaluated the taste.
[0033] 〇水抽出変性大豆蛋白質組成物の調製 (製造例 2)  [0033] ○ Preparation of water extraction modified soybean protein composition (Production Example 2)
製造例 1において、中和した大豆蛋白質組成物を 120°C, 6秒間高温加圧処理した のち、スプレードライして粉末状の分離大豆蛋白質 Bを得た。この分離大豆蛋白質 B の蛋白質含量は 86重量 %であった。分離大豆蛋白質 Bは示差走査熱量分析におい て吸熱ピークが存在せず、転移熱量 Δ Hは OmJ/mgとした。  In Production Example 1, the neutralized soybean protein composition was subjected to high-temperature pressure treatment at 120 ° C. for 6 seconds, and then spray-dried to obtain a powdered separated soybean protein B. The protein content of this isolated soybean protein B was 86% by weight. The isolated soy protein B had no endothermic peak in the differential scanning calorimetry, and the transition calorific value ΔH was OmJ / mg.
[0034] 〇水抽出変性大豆蛋白麵の調製 (比較例 1)  [0034] ○ Preparation of water-extracted modified soybean protein cake (Comparative Example 1)
分離大豆蛋白質 Bを用い、生地の硬さを合わせるため、水を 70重量部とした以外は 、実施例 1と同様に製麵試験を行ったところ、製麵機による複合'圧延工程において 、生地がボロボ口にちぎれて麵帯ができず、製麵できな力つた。  In order to match the hardness of the dough using the separated soy protein B, a koji test was conducted in the same manner as in Example 1 except that water was changed to 70 parts by weight. However, it broke at the borobo mouth and couldn't make a band, so he couldn't make it.
[0035] 〇低変性 Z変性水抽出大豆蛋白質組成物での比較 (実施例 2〜5,比較例 2〜5) 分離大豆蛋白質 A及び分離大豆蛋白質 Bについて、製麵時の配合量を変えて製 麵試験を行った。表 1の配合でそれぞれ手で混合してそぼろ状の生地にし、手回し 式パスタマシンにて複合 ·圧延して麵帯とした。さらに切り歯にて幅 1.2mmに切り出し て麵線とした。この際、生地の pHが 5.5〜6.0となるようにクェン酸の量を変えて調整し 、生地の硬さが一定となるように水の量を調整した。麵帯および麵線が良好に作製で きたかどうかで製麵性を判断した。  [0035] ○ Comparison with low-denatured Z-modified water-extracted soybean protein composition (Examples 2 to 5, Comparative Examples 2 to 5) For the separated soybean protein A and the separated soybean protein B, the blending amount at the time of koji making was changed. A ironmaking test was conducted. Each of the blends shown in Table 1 was mixed by hand to make a rag-like dough, which was then combined and rolled with a hand-rolled pasta machine to form a cocoon band. Further, it was cut into a width of 1.2 mm with a cutting tooth to form a shoreline. At this time, the amount of water was adjusted so that the hardness of the dough was constant by adjusting the amount of citrate so that the pH of the dough was 5.5 to 6.0. The ironmaking ability was judged based on whether or not the cocoon belt and shoreline were successfully fabricated.
[0036] 低変性の大豆蛋白質組成物 (分離大豆蛋白質 A)では実施例 2〜5のように、製麵 性は極めて良好であった。熱変性した大豆蛋白質組成物 (分離大豆蛋白質 B)では 、大豆蛋白質組成物の配合量が少ない比較例 2では製麵は何とか可能であった力 その物性は分離大豆蛋白質 Aに比べ悪ぐ配合量の多い比較例 3〜5では製麵が困 難だった。 [0036] As in Examples 2 to 5, the low-denatured soy protein composition (isolated soy protein A) had extremely good productivity. The heat-denatured soy protein composition (isolated soy protein B) had a low compounding amount of the soy protein composition, and the ability to make koji in Comparative Example 2 was weaker than the isolated soy protein A. In comparative examples 3-5 with many It was difficult.
[0037] [表 1]分離大豆蛋白質 Aおよび Bを用いた製麵配合と結果  [0037] [Table 1] Formulation and results of koji making using isolated soybean protein A and B
大豆蛋白質 配合 (重量部) 大豆蛋白質含量 製麵性 * 種類 小麦粉 大豆蛋白質 食塩 クェン酸 水 (dry %) 実施例 2 分離大豆蛋白質 A 90 1 0 5 0.3 40 9.5 〇 実施例 3 70 30 " 0.8 50 28.4 〇 実施例 4 50 50 1 .4 60 47.0 〇 実施例 5 0 1 00 2.7 70 92.9 〇 比較例 2 分離大豆蛋白質 B 90 1 0 0.3 60 9.5 △ 比較例 3 70 30 0.8 70 28.4 X 比較例 4 50 50 1 .4 80 47.0 X 比較例 5 0 1 00 2.7 90 92.9 X Soy protein Formulated (parts by weight) Soy protein content Wrinkleability * Type Flour Soy protein Salt Quenchic acid Water (dry%) Example 2 Isolated soy protein A 90 1 0 5 0.3 40 9.5 〇 Example 3 70 30 "0.8 50 28.4 〇 Example 4 50 50 1.4 460 47.0 〇 Example 5 0 1 00 2.7 70 92.9 〇 Comparative example 2 Isolated soy protein B 90 1 0 0.3 60 9.5 △ Comparative example 3 70 30 0.8 70 28.4 X Comparative example 4 50 50 1.4 80 47.0 X Comparative Example 5 0 1 00 2.7 90 92.9 X
*製麵性 〇：良好， △：やや悪い， X：製麵不可 * Fabricity ○: Good, △: Somewhat bad, X: No fouling
[0038] 〇小麦粉を含まない製麵 (実施例 6〜8)  [0038] O Sake making without wheat flour (Examples 6 to 8)
分離大豆蛋白質 Aについて、小麦粉を含まない配合において、澱粉と大豆蛋白質 組成物の比率を変えて製麵試験を行った。表 2の配合で、実施例 2と同様に調製を 行ない、製麵性を判断した。尚、生地の結着力を高めるため、トレハロースを一定量 配合した。その結果、いずれの例においても生地は十分な結着力を有し、製麵可能 であった。  For the isolated soybean protein A, a koji making test was conducted by changing the ratio of starch to the soybean protein composition in a formulation not containing wheat flour. Preparations were made in the same manner as in Example 2 with the formulation shown in Table 2, and the wrinkleability was judged. A certain amount of trehalose was added to increase the binding power of the dough. As a result, in any of the examples, the fabric had a sufficient binding force and could be kneaded.
[0039] [表 2]小麦粉を含まない製麵配合と結果  [0039] [Table 2] Composition and results of koji making without wheat flour
配合 (重量部) 大豆蛋白質  Formulation (parts by weight) Soy protein
分離大豆 卜レハ 含量 製麵性 ** 澱粉 * 食塩 クェン酸 水  Isolated soybean 卜 Reha content Fermentability ** Starch * Salt Quenic acid Water
蛋白質 A ロース (dry %)  Protein A Loose (dry%)
実施例 6 67 33 1 3 5 0.9 40 27.8 〇 実施例 7 50 50 1 .3 40 41 .9 〇 実施例 8 0 100 2.7 60 82.9 〇  Example 6 67 33 1 3 5 0.9 40 27.8 〇 Example 7 50 50 1.3 .40 40 .9 〇 Example 8 0 100 2.7 60 82.9 〇
* ヮキシ ·一コーンスター .チ  * Kishi Kishi One Corn Star
**製麵性 〇：良好， △ ：やや悪い， X：製麵不可  ** Fabricity ○: Good, △: Somewhat bad, X: No fouling
〇加熱処理の影響 (実施例 9〜 12,比較例 6〜8)  O Effect of heat treatment (Examples 9-12, Comparative Examples 6-8)
分離大豆蛋白質 Aを 12重量％になるように水に溶解し、オイルバス中で常温（24°C) 〜100°Cで 30分の加熱処理を行い、直ちに冷却した。凍結乾燥後粉砕し、示差走 查熱量分析と製麵試験に供した。製麵試験は実施例 1の配合にて行い、加水量は 生地の硬さが一定となるように、実施例 9〜12では 40重量部、比較例 6では 60重量 部、比較例 7および 8では 70重量部とした後、実施例 2と同様に麵の調製と評価を行 なった。 [0041] また生地の物性測定は、インストロン万能材料試験機を用いて貫入破断試験により 行った。厚さ 1.2mmに伸ばした麵帯を 4°Cで一晩放置した。常温に戻したのち、再度 1 •2mmのローラーに通し、 40mm X 40mmに切断した。直径 16mmの穴の開いたプレート の上に生地を乗せ、さらにその上に同じ穴あきプレート（重量 1002g)を乗せて固定し た。直径 5mmの球形プランジャーを用いて速度 lmm/secで貫入し、破断点の変位 (サ ンプルに接触したところを 0点とする）を測定値 (生地の伸び)として得た。数値の大き いものほど伸びの良い良好な生地と判断した。茹で後の麵の物性は、 100°Cで 5分間 茹でた後インストロン万能材料試験機を用い、茹で上がり 15分後に測定を行った。幅 0.5mmのクサビ型プランジャーを用い、プランジャー速度 0.05mm/secで底面より 0.1m mまで圧縮し、破断点の荷重を測定値 (麵の硬さ）として得た。数値の大きいものほど コシのある良好な麵と判断した。 Separated soy protein A was dissolved in water to 12% by weight, heat-treated at room temperature (24 ° C) to 100 ° C for 30 minutes in an oil bath, and immediately cooled. After freeze-drying, it was pulverized and subjected to differential scanning calorimetry and ironmaking test. The koji making test was carried out with the formulation of Example 1, and the amount of water added was 40 parts by weight in Examples 9-12, 60 parts by weight in Comparative Example 6, and Comparative Examples 7 and 8 so that the hardness of the dough was constant. In Example 2, after preparing 70 parts by weight, preparation and evaluation of the koji were performed in the same manner as in Example 2. [0041] The physical properties of the fabric were measured by an intrusion fracture test using an Instron universal material testing machine. The heel band stretched to a thickness of 1.2 mm was left overnight at 4 ° C. After returning to room temperature, it was again passed through a 1 • 2 mm roller and cut into 40 mm x 40 mm. The dough was placed on a plate with a hole with a diameter of 16 mm, and the same perforated plate (weight: 1002 g) was placed on it and fixed. A spherical plunger with a diameter of 5 mm was used to penetrate at a speed of 1 mm / sec, and the displacement at the breaking point (the point where the sample touched the sample was 0 point) was obtained as the measured value (elongation of the dough). The larger the value, the better the fabric with good elongation. The physical properties of the cocoons after boiling were measured for 15 minutes after boiling with an Instron universal material testing machine after boiling for 5 minutes at 100 ° C. Using a wedge-shaped plunger with a width of 0.5 mm, the plunger was compressed to 0.1 mm from the bottom surface at a plunger speed of 0.05 mm / sec, and the load at the breaking point was obtained as a measured value (hardness of the heel). The larger the numerical value, the better it was.
[0042] 表 3のように、 70°Cまでの加熱であれば Δ Ηは 0.8 0.9mJ/mgであり、変性はほとん どしていなかった（実施例 9 12)。生地の伸び、麵の硬さはともに高い数値であり、 また製麵性も良好であった。一方 80°C以上の加熱を行うと、 Δ Ηは 0.5mJ/mg以下と なり、蛋白質は変性していると判断された (比較例 6 8)。このとき、生地の伸びは小 さくちぎれやすい生地であり、麵の硬さの測定値は小さくコシのない食感であり、製麵 性も不良と判断された。  [0042] As shown in Table 3, Δ Η was 0.8 0.9 mJ / mg when heated to 70 ° C, and there was almost no denaturation (Example 9 12). The elongation of the dough and the hardness of the cocoons were both high, and the kneading ability was also good. On the other hand, when heating at 80 ° C. or higher, ΔΗ was 0.5 mJ / mg or less, and it was judged that the protein was denatured (Comparative Example 68). At this time, the elongation of the dough was small and easy to tear, the measured value of the hardness of the koji was small and the texture was not firm, and the kneading property was also judged to be poor.
[0043] [表 3]加熱処理を施した大豆蛋白質組成物の製麵性 加熱温度 生地伸び 麵硬さ  [0043] [Table 3] Koji making properties of heat-treated soybean protein composition Heating temperature Dough elongation Koji hardness
変性 製麵性 *  Modified fertility *
(°C) (mJ/mg) (mm) (gf)  (° C) (mJ / mg) (mm) (gf)
実施例 9 24 0.8 低 1 6.3 1 1 8.2 O  Example 9 24 0.8 Low 1 6.3 1 1 8.2 O
実施例 1 0 40 0.9 低 1 4.1 1 1 1 .8 o  Example 1 0 40 0.9 Low 1 4.1 1 1 1 .8 o
実施例 1 1 60 0.9 低 1 5.4 1 1 0.5 o  Example 1 1 60 0.9 Low 1 5.4 1 1 0.5 o
実施例 1 2 70 0.9 低 1 4.9 99.0 o  Example 1 2 70 0.9 Low 1 4.9 99.0 o
比較例 6 80 0.5 中 8.1 31 .4 X  Comparative Example 6 80 0.5 Medium 8.1 31.4 X
比較例 7 90 0.3 6.8 21 .1 X  Comparative Example 7 90 0.3 6.8 21.1 X
比較例 8 1 00 0 6.3 1 7.6 X  Comparative Example 8 1 00 0 6.3 1 7.6 X
*製麵性 o ：良好， Δ： ：やや悪い， X ：製麵不可  * Ironmaking o: Good, Δ :: Somewhat bad, X: No ironmaking
[0044] 〇抽出 pHを変えた大豆蛋白質組成物の調製 (実施例 13,比較例 9 10)  [0044] ○ Extraction Preparation of soy protein composition with different pH (Example 13, Comparative Example 9 10)
脱脂大豆を PH4.2において 5倍量の希塩酸溶液で洗浄し、酸コンセントレートを調 製した。 pH3.0 (実施例 13) , pH2.5 (比較例 9) , pH2.0 (比較例 10)のそれぞれの pH において、 4倍量の水で 2回抽出して遠心分離し、得られた上清を NaOHで中和し、 凍結乾燥後粉砕した。得られた大豆蛋白質組成物の蛋白質含量は、実施例 13 (分 離大豆蛋白質 C)は 74重量 % 比較例 9 (分離大豆蛋白質 D)は 73重量 % 比較例 10 ( 分離大豆蛋白質 E)は 73重量 %であった。 Wash the defatted soybean with PH 4.2 and dilute hydrochloric acid solution to adjust the acid concentration. Made. At pH 3.0 (Example 13), pH 2.5 (Comparative Example 9), and pH 2.0 (Comparative Example 10), the sample was extracted twice with 4 times the amount of water and centrifuged. The supernatant was neutralized with NaOH, lyophilized and ground. The protein content of the obtained soybean protein composition was 74% by weight in Example 13 (isolated soybean protein C), 73% by weight in Comparative example 9 (isolated soybean protein D), and 73 in Comparative example 10 (isolated soybean protein E). % By weight.
[0045] 製麵試験は、各大豆蛋白質組成物の蛋白質含量と食塩含量を考慮し、実施例 13 では小麦粉 67重量部，大豆蛋白質 C 39重量部，食塩 1重量部，クェン酸 0.9重量部（ 大豆蛋白質組成物含量 36.1重量 %)、比較例 9および 10では小麦粉 67重量部，大豆 蛋白質 Dまたは E 40重量部，食塩 1重量部，クェン酸 0.9重量部（大豆蛋白質組成物 含量 36.7重量 %)の配合で行った。加水量は生地の硬さが一定となるように、実施例 1 3では 50重量部，比較例 9では 60重量部，比較例 10では 70重量部とした。実施例 9と 同様に麵の調製および評価を行なった。  [0045] In the koji-making test, considering the protein content and salt content of each soy protein composition, in Example 13, 67 parts by weight of wheat flour, 39 parts by weight of soy protein C, 1 part by weight of sodium chloride, 0.9 part by weight of citrate ( Soy protein composition content 36.1% by weight), in Comparative Examples 9 and 10, wheat flour 67 parts by weight, soy protein D or E 40 parts by weight, salt 1 part by weight, citrate 0.9 part by weight (soy protein composition content 36.7% by weight) It was carried out with the formulation. The amount of water added was 50 parts by weight in Example 13, 3 parts by weight in Comparative Example 9, and 70 parts by weight in Comparative Example 10 so that the hardness of the dough was constant. The soot was prepared and evaluated in the same manner as in Example 9.
[0046] 表 4のように、 pH3.0の抽出では Δ Ηは 0.9mJ/mgであり、変性はほとんどしていなか つた（実施例 13)。このとき、生地の伸び、麵の硬さはともに良好であり、製麵性も良 好と判断された。 pH2.5以下で抽出を行うと、 Δ Ηは 0.3mJ/mg以下となり、蛋白質は変 性していると判断された (比較例 9, 10)。このとき、生地の伸びは小さくちぎれやすい 生地であり、麵の硬さの測定値は小さくコシのない食感であり、製麵性も不良と判断 された。  [0046] As shown in Table 4, Δ 抽出 was 0.9 mJ / mg in the extraction at pH 3.0 and almost no denaturation (Example 13). At this time, it was judged that the elongation of the dough and the hardness of the cocoon were both good, and the cocoonability was also good. When extraction was performed at a pH of 2.5 or less, ΔΗ was 0.3 mJ / mg or less, and it was judged that the protein had changed (Comparative Examples 9 and 10). At this time, the elongation of the dough was small and easy to tear, and the measured value of the hardness of the koji was small and the texture was not stiff, and the koji was judged to be poor.
[0047] [表 4]pHを変えて抽出した大豆蛋白質組成物の製麵性  [0047] [Table 4] Fermentability of soy protein composition extracted by changing pH
AW 生地伸び 麵硬さ  AW Fabric stretch 麵 Hardness
抽出 pH 変性 製麵性 *  Extraction pH modification Fermentation *
(mJ/mg) (mm) (gf)  (mJ / mg) (mm) (gf)
実施例 1 3 3.0 0.9 低 1 2.3 91 .3 O  Example 1 3 3.0 0.9 Low 1 2.3 91.3 O
比較例 9 2.5 0.3 6.9 44.5 X  Comparative Example 9 2.5 0.3 6.9 44.5 X
比較例 1 0 2.0 0.2 7.5 38.0 X  Comparative Example 1 0 2.0 0.2 7.5 38.0 X
*製麵性 O：良好， △： ：やや悪い， X ：製麵不可  * Ironmaking O: Good, △ :: Somewhat bad, X: No ironmaking
[0048] 〇生地 pHの影響（実施例 14 17)  [0048] 〇 Effect of dough pH (Example 14 17)
分離大豆蛋白質 Aを用いて、小麦粉を含まな!/、配合にぉ ヽて製麵時の pHを変え て製麵試験を行った。澱粉 (ヮキシーコーンスターチ) 67重量部、大豆蛋白質 A 33重 量部，トレハロース13重量部、食塩 5重量部、水 40重量部とし、更に表 5の配合でタエ ン酸を添加した。それぞれ手で混合してそぼろ状の生地にし、手回し式パスタマシン にて複合 ·圧延して麵帯とした。さらに切り歯にて幅 1.2mmに切り出して麵線とした。 生地の pHを 4.8〜7.2に振った所、実施例 15の pH5.5が特に良好であった。 Using the isolated soybean protein A, a wheat kneading test was conducted by changing the pH at the time of koji making by adding to the composition and not containing wheat flour. Starch (soybean corn starch) 67 parts by weight, soy protein A 33 parts by weight, trehalose 13 parts by weight, salt 5 parts by weight, water 40 parts by weight Acid was added. Each was mixed by hand to make a rag-like dough, then combined and rolled with a hand-rolled pasta machine to make a cocoon band. Further, it was cut into a width of 1.2 mm with a cutting tooth to form a shoreline. When the pH of the dough was shaken from 4.8 to 7.2, pH 5.5 of Example 15 was particularly good.
[表 5]pHを変えて製麵した大豆蛋白質組成物の製麵性  [Table 5] Fermentability of soy protein composition produced by varying pH
クェン酸量 生地 pH 製麵性 * 状態  Censic acid content Dough pH Wrinkling property * Condition
実施例 1 4 2 4.8 Δ 生地がぼそっき、 麵が硬い  Example 1 4 2 4.8 Δ The fabric is soft and the cocoon is hard
実施例 1 5 0.9 5.5 o 良好  Example 1 5 0.9 5.5 o Good
実施例 1 6 0.4 6.2 Δ やや腰が無い  Example 1 6 0.4 6.2 Δ
実施例 1 7 0 7.2 Δ やや腰が無い  Example 1 7 0 7.2 Δ
*製麵性 o： ：良好， Δ： ：やや悪い， X ：製麵不可  * Oldness: o :: Good, Δ :: Slightly bad, X: No ironmaking
[0050] 〇低変性豆乳粉末の調製 (製造例 3)  [0050] ○ Preparation of low-denatured soymilk powder (Production Example 3)
脱脂大豆に 10倍量の水を加えて混合'抽出し、遠心分離にて沈殿物を除去したの ち、熱風温度 180°C,排風温度 70°Cにてスプレードライして豆乳粉末 Aを得た。前述 した分析法により、この豆乳粉末 Aの蛋白質含量は 62重量％,繊維含量は 5重量 %で めつに。  Add 10 times the amount of water to the defatted soybean, mix and extract, remove the precipitate by centrifugation, and spray dry at a hot air temperature of 180 ° C and exhaust air temperature of 70 ° C to obtain soymilk powder A. Obtained. According to the analysis method described above, this soymilk powder A has a protein content of 62% by weight and a fiber content of 5% by weight.
[0051] 〇豆乳粉末及び脱脂大豆を用いた製麵 (実施例 18,比較例 11)  [0051] 麵 Making using soymilk powder and defatted soybean (Example 18, Comparative Example 11)
豆乳粉末 A 100重量部に対し、トレハロース 13重量部、食塩 5重量部、クェン酸 1.1 重量部、水 60重量部の配合において、手で混合してそぼろ状の生地にし、手回し式 パスタマシンにて複合 ·圧延して麵帯とした。さらに切り歯にて幅 1.2mmに切り出して 麵線とし、 100°Cで 5分間茹でた (実施例 18)。また、豆乳粉末 Aの代りに脱脂大豆粉 末 (蛋白質含量 51重量％·繊維含量 20重量 %)を用い、実施例 18と同様に生地とし、 麵線とし、 100°Cで 5分間茹でた (比較例 11)。豆乳粉末 Aの実施例 18では麵が得ら れたのに対し、脱脂大豆粉末の比較例 11は、麵がふやけてばらばらに千切れ、製麵 '性は著しく不良なものであった。  In a blend of 13 parts by weight of trehalose, 5 parts by weight of salt, 1.1 parts by weight of succinic acid, and 60 parts by weight of water per 100 parts by weight of soymilk powder A, they are mixed by hand to make a dough in a crumb and hand-rolled pasta machine Composite · Rolled to make a band. Further, it was cut into a width of 1.2 mm with an incisor to form a wrinkle and boiled at 100 ° C for 5 minutes (Example 18). In addition, defatted soybean powder (protein content 51% by weight, fiber content 20% by weight) was used in place of soymilk powder A, and the dough was made into a dough in the same manner as in Example 18, and was boiled at 100 ° C for 5 minutes ( Comparative Example 11). In Example 18 of soymilk powder A, cocoons were obtained, while in Comparative Example 11 of defatted soybean powder, the cocoons were wispy and broken into pieces, and the cocoon productivity was extremely poor.
[0052] 〇水抽出低変性殺菌大豆蛋白質組成物の調製 (製造例 4)  [0052] ○ Preparation of water-extracted low-denatured sterilized soybean protein composition (Production Example 4)
製造例 1において、中和した大豆蛋白質組成物溶液（固形分重量 11%)に終濃度 0. 7重量％の食塩をカ卩え、 62〜64°C, 45分間処理したのち、熱風温度 180°C,排風温度 7 0°Cにてスプレードライして粉末状の分離大豆蛋白質 Fを得た。この分離大豆蛋白質 Fの蛋白質含量は 86重量 %であった。分離大豆蛋白質 Fは示差走査熱量分析におい て、転移熱量 Δ Ηは 0.9mJ/mgであった。クロ口ホルム対メタノールが 2対 1の混合溶媒 で 30分還流抽出することによって測定された油分は 5.4重量 %であった。 In Production Example 1, a neutralized soy protein composition solution (solid content 11%) was mixed with 0.7% by weight of salt and treated at 62-64 ° C for 45 minutes, followed by hot air temperature 180 The powdered soybean protein F was obtained by spray drying at a temperature of 70 ° C and an exhaust air temperature of 70 ° C. The protein content of this isolated soybean protein F was 86% by weight. Isolated soy protein F is in differential scanning calorimetry. The transition heat quantity Δ Δ was 0.9 mJ / mg. The oil content was 5.4% by weight measured by reflux extraction with 2: 1 mixed solvent of black mouth form and methanol for 30 minutes.
〇水抽出低変性殺菌大豆蛋白麵の調製 (実施例 19)  -Preparation of water-extracted low-denatured sterilized soybean protein cake (Example 19)
分離大豆蛋白質 Fを用い、表 6の配合で実施例 1と同様に製麵試験を行ったところ Using isolated soybean protein F, the koji making test was conducted in the same manner as in Example 1 with the composition shown in Table 6.
、良好な食感であった Was a good texture
[表 6]製麵配合 配合 （重量部）  [Table 6] Koji making formula (parts by weight)
小麦粉 35  Flour 35
大豆蛋白質 35  Soy protein 35
澱粉 30  Starch 30
食塩 Ί  Salt Ί
水 43  Wed 43
[0055] 〇水抽出低変性精製大豆蛋白質組成物の調製 (製造例 5)  [0055] ○ Preparation of water-extracted low-denatured purified soy protein composition (Production Example 5)
脱脂大豆に 10倍量の水を加えて水酸ィ匕ナトリウムにて pH6.7として 50°Cにて混合' 抽出し、遠心分離にて沈殿物を除去したのち、さらに 6850 X gで遠心分離することに よって清澄化された豆乳を得た。 PH4.5に調整して蛋白質を沈殿させ、遠心分離にて 回収した。水を加えたのちさらに遠心分離することにより洗浄した。再び水を加えて中 和し、終濃度 0.7重量 %の食塩をカ卩え、 62〜64°C, 45分間処理したのち、熱風温度 18 0°C,排風温度 70°Cにてスプレードライして粉末状の分離大豆蛋白質 Gを得た。この 分離大豆蛋白質 Gの蛋白質含量は 86重量 %であり、クロ口ホルム対メタノールが 2対 1 の混合溶媒で 30分還流抽出することによって測定された油分は 2.8重量 %であった。  Add 10 times the amount of water to defatted soybean, mix with sodium hydroxide to pH 6.7 and extract at 50 ° C, remove the precipitate by centrifugation, and then centrifuge at 6850 X g As a result, clarified soy milk was obtained. The protein was precipitated by adjusting the pH to 4.5 and collected by centrifugation. After adding water, washing was performed by further centrifuging. Add water again to neutralize, add 0.7% by weight of final salt, treat at 62 to 64 ° C for 45 minutes, and then spray dry at hot air temperature of 180 ° C and exhaust air temperature of 70 ° C. As a result, powdered soybean protein G was obtained. The protein content of this isolated soybean protein G was 86% by weight, and the oil content measured by reflux extraction with a mixed solvent of black mouth form and methanol of 2: 1 for 30 minutes was 2.8% by weight.
[0056] 〇水抽出低変性精製大豆蛋白麵の調製 (実施例 20)  [0056] ○ Preparation of water-extracted low-denatured purified soy protein cake (Example 20)
分離大豆蛋白質 Fの代りに分離大豆蛋白質 Gを用い、実施例 19と同様に製麵試 験を行ったところ、実施例 19と比較しても、コシが強ぐつるみ感があり、さらに良好な 食感であった。  When the isolated soybean protein G was used instead of the isolated soybean protein F, a koji test was conducted in the same manner as in Example 19. It was a feeling.
[0057] 〇高グリシニン大豆蛋白質組成物および高 e -コングリシニン大豆蛋白質組成物の 調製 (製造例 6, 7) [0057] of high glycinin soy protein composition and high e-conglycinin soy protein composition Preparation (Production Examples 6, 7)
脱脂大豆 10kgに 1.5kgの 70%エタノールを混合しながら噴霧し、 70°Cで 30分ホールド した。このエタノール処理脱脂大豆に対し、 8倍量の水をカ卩え、水酸ィ匕ナトリウムで pH 7.7に調整して混合'抽出した。遠心分離にて沈殿物を除去したのち、残渣にさらに 脱脂大豆の 5倍量の水をカ卩えて同様に処理し、抽出液を得た。エタノール処理脱脂 大豆に対して 0.15%量の次亜硫酸ナトリウムをカ卩え、硫酸で pH5.8に調整し、遠心分 離を行ない、沈殿物，上澄をそれぞれ回収した。回収した沈殿物に水を加えて再度 遠心分離することによって沈殿物を洗浄し、回収した。再度水を加え、水酸化ナトリウ ムで PH7.5に中和し、熱風温度 185°C、排風温度 75°Cにて噴霧乾燥し、高グリシニン 大豆蛋白質粉末を得た (製造例 6)。この物の SDS-PAGEにおける蛋白質組成は、蛋 白質あたり、グリシニン含量力 ¾3%であった。回収した上澄を硫酸で pH5.0に調整し 55 〜60°Cで 15分ホールドしたのち pH5.5に再調整し、遠心分離にて上澄を得た。硫酸 で PH4.5に調整し、遠心分離によって沈殿物を回収した。水酸ィ匕ナトリウムで pH7.5に 中和し、熱風温度 185°C、排風温度 75°Cにて噴霧乾燥し、高 j8 -コングリシニン大豆 蛋白質粉末を得た (製造例 7)。この物の SDS-PAGEにおける蛋白質組成は、蛋白質 あたり、 j8 -コングリシニン含量が 74%であった。  Sprayed 10kg of defatted soybeans with 1.5kg of 70% ethanol mixed, and held at 70 ° C for 30 minutes. This ethanol-treated defatted soybean was mixed with 8 times the amount of water, adjusted to pH 7.7 with sodium hydroxide, and extracted. After removing the precipitate by centrifugation, the residue was further treated with 5 times the amount of defatted soybean water to obtain an extract. Ethanol-treated defatted 0.15% sodium hyposulfite was added to soybean, adjusted to pH 5.8 with sulfuric acid, centrifuged, and the precipitate and supernatant were recovered. Water was added to the collected precipitate and centrifuged again to wash and collect the precipitate. Water was added again, neutralized to pH 7.5 with sodium hydroxide, and spray-dried at a hot air temperature of 185 ° C and an exhaust air temperature of 75 ° C to obtain a high glycinin soy protein powder (Production Example 6). The protein composition of this product on SDS-PAGE was a glycinin content of ¾3% per protein. The collected supernatant was adjusted to pH 5.0 with sulfuric acid, held at 55-60 ° C for 15 minutes, readjusted to pH 5.5, and centrifuged to obtain a supernatant. The pH was adjusted to 4.5 with sulfuric acid, and the precipitate was collected by centrifugation. The mixture was neutralized to pH 7.5 with sodium hydroxide and spray-dried at a hot air temperature of 185 ° C and an exhaust air temperature of 75 ° C to obtain high j8-conglycinin soy protein powder (Production Example 7). The protein composition of this product on SDS-PAGE was 74% j8-conglycinin content per protein.
[0058] 〇高グリシニン大豆蛋白麵および高 β -コングリシニン大豆蛋白麵の調製 (実施例 2 1, 22) [0058] Preparation of high glycinin soy protein cake and high β-conglycinin soy protein cake (Examples 2 and 22)
製造例 6の高グリシニン粉末および製造例 7の高 β -コングリシニン粉末を、それぞ れ実施例 1の配合にて製麵した。加水量は生地の硬さが一定となるように、 40重量 部とした。実施例 9と同様に生地物性および麵物性の測定を行った。  The high glycinin powder of Production Example 6 and the high β-conglycinin powder of Production Example 7 were kneaded with the formulation of Example 1, respectively. The amount of water added was 40 parts by weight so that the hardness of the dough was constant. In the same manner as in Example 9, the physical properties of the dough and the cocoon properties were measured.
[0059] 実施例 21および実施例 22では、通常の大豆蛋白質組成物である実施例 9と比較 して、生地の伸びの値が高ぐ良好な生地状態であった。また、麵の硬さの値も高ぐ コシのある良好な麵であった。（表 7)  [0059] In Example 21 and Example 22, as compared with Example 9 which is a normal soybean protein composition, the dough had a high dough elongation value and a good dough state. In addition, the hardness value of the cocoon was high, and it was a good cocoon with a firmness. (Table 7)
[0060] [表 7]高グリシニン大豆蛋白質組成物および高 β -コングリシニン大豆蛋白質組成物 の製麵性 生地伸び 麵硬さ [0060] [Table 7] Fertility of high glycinin soy protein composition and high β-conglycinin soy protein composition Fabric stretch 麵 Hardness
大豆蛋白質種類 製麵性 *  Soy protein type
(mm) (gf)  (mm) (gf)
実施例 9 分離大豆蛋白質 A 1 6.3 1 1 8.2 〇 実施例 21 高グリシニン大豆蛋白質粉末 1 7.6 1 73.6 ◎ 実施例 22 高 ;8 -コングリシニン大豆蛋白質粉末 23.7 250.3 ◎  Example 9 Isolated soy protein A 1 6.3 1 1 8.2 〇 Example 21 High glycinin soy protein powder 1 7.6 1 73.6 ◎ Example 22 High; 8-conglycinin soy protein powder 23.7 250.3 ◎
*製麵性 〇：良好， ◎非常に良い  * Moldability ○: Good, ◎ Very good
[0061] 〇冷凍麵の製造 (実施例 23) [0061] ○ Production of frozen rice cake (Example 23)
分離大豆蛋白質 A 33重量部，小麦粉 33.5重量部，ヮキシ一コーンスターチ 33.5重 量部，食塩 5重量部，水 45重量部の配合にてミキサーで 15分間混合した。つぎに、 製麵機にて複合 ·圧延して麵帯としたのち、切り歯にて幅 2mmに切り出して麵線を得 た。 5分間茹でたのち、水洗いし、ショックフリーザーにて冷凍した。 1〜2分茹でて解 凍し、試食評価を行ったところ、良好な食味であった。  A blend of 33 parts by weight of isolated soy protein A, 33.5 parts by weight of wheat flour, 33.5 parts by weight of corn starch, 5 parts by weight of salt, and 45 parts by weight of water was mixed for 15 minutes with a mixer. Next, it was combined and rolled with a iron making machine to form a band, and then cut into 2 mm widths with cutting teeth to obtain a shoreline. Boiled for 5 minutes, then washed with water and frozen in a shock freezer. When the sample was thawed for 1-2 minutes and thawed and evaluated for tasting, the taste was good.
[0062] 〇ノンフライ麵の製造 (実施例 24)  [0062] ○ Production of non-fried rice cake (Example 24)
分離大豆蛋白質 A 33重量部，小麦粉 33重量部，ヮキシ一コーンスターチ 34重量部 ,食塩 1.5重量部，炭酸ナトリウム 0.3重量部，炭酸カリウム 0.3重量部，水 50重量部の 配合にてミキサーで 15分間混合した。つぎに、製麵機にて複合'圧延して麵帯とした のち、切り歯にて幅 lmmに切り出して麵線を得た。 7分間蒸したのち、 85°Cで熱風乾 燥し、ノンフライ即席麵を得た。沸騰水を加えて 5分後に試食評価したところ、良好な 食味であった。  Separated soy protein A 33 parts by weight, wheat flour 33 parts by weight, potato starch corn starch 34 parts by weight, sodium chloride 1.5 parts by weight, sodium carbonate 0.3 parts by weight, potassium carbonate 0.3 parts by weight, water 50 parts by weight, mixed for 15 minutes with a mixer did. Next, it was combined and rolled with a iron making machine to form a band, and then cut into 1 mm width with a cutting tooth to obtain a shoreline. After steaming for 7 minutes, it was dried with hot air at 85 ° C to obtain a non-fly instant bowl. When the taste was evaluated 5 minutes after adding boiling water, the taste was good.
[0063] 〇水抽出低変性大豆蛋白質水餃子の調製 (実施例 25〜28)  [0063] Preparation of water-extracted low-denatured soy protein water dumplings (Examples 25 to 28)
分離大豆蛋白質 A, Bを上記の表 7の配合にてミキサーで 1分間混合した。次に、 生地を圧延ローラーにて細長く lmm厚に圧延し、 φ 9cmの丸型に成形した。続いて、 一般的な餃子具材を作製し、先の皮に包み込み生餃子を得た。最後に鍋に沸かし た湯が、煮立ったところにこの生餃子を入れて、強火で 5分間茹で水餃子を得た。そ れぞれの生地評価と試食評価を行った。  The separated soy proteins A and B were mixed for 1 minute with a mixer according to the formulation shown in Table 7 above. Next, the dough was elongated to a lmm thickness with a rolling roller and formed into a φ9cm round shape. Subsequently, a general dumpling ingredient was prepared and wrapped in the previous skin to obtain raw dumplings. Finally, when the hot water boiled in the pan was boiled, this raw dumpling was put in, and boiled for 5 minutes on high heat to obtain a boiled dumpling. Each dough and tasting were evaluated.
[0064] [表 8]分離大豆蛋白質 Aおよび Bを用いた餃子生地配合と評価 配合 評価 [0064] [Table 8] Composition and evaluation of dumpling dough using isolated soy proteins A and B Formulation evaluation
分離大豆蛋白質  Isolated soy protein
小麦粉 水 生地状態 餃子風味評価  Flour Water Dough condition Dumpling flavor evaluation
A B  A B
実施例 25 75 225 1 50 なめらかで均一な生地 表面がつるつるしていて美味しい 実施例 26 1 50 1 50 1 80 なめらかで均一な生地 表面がつるつるしていて美味しい 実施例 27 225 75 200 なめらかで均一な生地 表面がつるつるしていて美味しい 実施例 28 300 0 21 0 なめらかで均一な生地 表面がつるつるしていて美味しい 比較例 1 2 75 225 21 0 ざらざらした不均一な生地 (調製できず） 比較例 1 3 1 50 1 50 240 生地にならず (調製できず） 比較例 14 225 75 260 生地にならず (調製できず） 比較例 1 5 300 0 270 生地にならず (調製できず） Example 25 75 225 1 50 Smooth and uniform dough Surface smooth and delicious Example 26 1 50 1 50 1 80 Smooth and uniform dough Smooth surface and delicious Example 27 225 75 200 Smooth and uniform dough Dough Surface smooth and delicious Example 28 300 0 21 0 Smooth and uniform dough Surface smooth and delicious Comparative Example 1 2 75 225 21 0 Rough and uneven dough (cannot be prepared) Comparative Example 1 3 1 50 1 50 240 Does not become dough (cannot be prepared) Comparative Example 14 225 75 260 Does not become dough (cannot be prepared) Comparative Example 1 5 300 0 270 Does not become dough (cannot be prepared)
[0065] 低変性の大豆蛋白質組成物 (分離大豆蛋白質 A)では、良好な麵皮が成型できた 。この麵皮を用いた餃子はつるつるとした独特の食感を持ち、非常に好まし力 た。 対して、熱変性した大豆蛋白質組成物 (分離大豆蛋白質 B)を用いた比較例では、 力なり劣った生地となるか、生地が調製できず、何れも餃子の調製が出来な力つた。 産業上の利用可能性 [0065] With the low-denatured soy protein composition (isolated soy protein A), a good crust could be molded. The dumplings using this husk had a unique texture that was very smooth and were very popular. On the other hand, in the comparative example using the heat-denatured soy protein composition (isolated soy protein B), the dough was inferior in strength, or the dough could not be prepared. Industrial applicability
[0066] 本発明により、大豆蛋白質組成物を高配合した麵類および麵皮類を提供する事で 、大豆蛋白質を容易に摂取できる様になる。更に、小麦不耐症患者用の小麦フリー の麵類および麵皮類としても利用でき、新たな市場を形成する事が可能となる。 [0066] According to the present invention, it is possible to easily ingest soy protein by providing moss and crusts containing a high soy protein composition. Furthermore, it can be used as wheat-free cocoons and husks for wheat intolerant patients, and a new market can be formed.

Claims

請求の範囲 The scope of the claims
[I] 水抽出低変性大豆蛋白質組成物を配合して得た麵類および麵皮類。  [I] Mosses and crusts obtained by blending a water-extracted low-denatured soy protein composition.
[2] 水抽出低変性大豆蛋白質組成物を、固形分中に 5重量 %以上の比率で配合した、請 求項 1に記載の麵類および麵皮類。  [2] The moss and crusts according to claim 1, wherein the water-extracted low-denatured soy protein composition is blended in a solid content at a ratio of 5% by weight or more.
[3] 水抽出低変性大豆蛋白質組成物を、固形分中に 25重量 %以上の比率で配合した、 請求項 1に記載の麵類および麵皮類。 [3] The moss and crusts according to claim 1, wherein the water-extracted low-denatured soy protein composition is blended in a solid content at a ratio of 25% by weight or more.
[4] 小麦粉を固形分中に 5重量 %以下の比率で配合した、請求項 3に記載の麵類および 麵皮類。 [4] The moss and crusts according to claim 3, wherein wheat flour is blended in a solid content at a ratio of 5% by weight or less.
[5] 水抽出低変性大豆蛋白質組成物を配合することを特徴とした麵類および麵皮類の 製造法。  [5] A method for producing moss and crusts, which comprises blending a water-extracted low-denatured soy protein composition.
[6] 麵類および麵皮類用の、水抽出低変性大豆蛋白質組成物。  [6] A water-extracted low-denatured soy protein composition for moss and crustaceans.
[7] 水抽出低変性大豆蛋白質組成物が、高グリシニン大豆蛋白質組成物である、請求 項 1〜3に記載の麵類および麵皮類。  [7] The moss and crusts according to claims 1 to 3, wherein the water-extracted low-denatured soy protein composition is a high glycinin soy protein composition.
[8] 水抽出低変性大豆蛋白質組成物が、高グリシニン大豆蛋白質組成物である、請求 項 5に記載の麵類および麵皮類の製造法。 [8] The method for producing moss and crusts according to claim 5, wherein the water-extracted low-denatured soy protein composition is a high-glycinin soy protein composition.
[9] 水抽出低変性大豆蛋白質組成物が、高 β -コングリシニン大豆蛋白質組成物である[9] The water-extracted low-denatured soy protein composition is a high β-conglycinin soy protein composition
、請求項 1〜3に記載の麵類および麵皮類。 The moss and crustaceans according to claims 1-3.
[10] 水抽出低変性大豆蛋白質組成物が、高 β -コングリシニン大豆蛋白質組成物である[10] The water-extracted low-denatured soy protein composition is a high β-conglycinin soy protein composition
、請求項 5に記載の麵類および麵皮類の製造法。 The method for producing moss and crusts according to claim 5.
[II] 麵類および麵皮類用の、請求項 6に記載の水抽出低変性高グリシニン大豆蛋白質 組成物。  [II] The water-extracted low-denatured high-glycinin soy protein composition according to claim 6, which is used for moss and crustacea.
[12] 麵類および麵皮類用の、請求項 6に記載の水抽出低変性高 β -コングリシニン大豆 蛋白質組成物。  [12] The water-extracted low-denatured high-β-conglycinin soybean protein composition according to claim 6, for moss and crustaceans.
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008026553A1 (en) * 2006-08-29 2008-03-06 Fuji Oil Company, Limited Method for sterilization of slightly denatured soybean protein composition
WO2008065954A1 (en) * 2006-11-27 2008-06-05 Fuji Oil Company, Limited Antiswelling agent for starch food
WO2008072656A1 (en) * 2006-12-14 2008-06-19 Fuji Oil Company, Limited Noodles and noodle skins comprising soybean protein composition
WO2009022616A1 (en) * 2007-08-10 2009-02-19 Fuji Oil Company, Limited Texture-improving agent for heated cakes and heated cake having improved texture
JP5131882B1 (en) * 2012-06-26 2013-01-30 紀子 石居 Low sugar food material, fermented dough, bread, confectionery and noodles using low sugar food material
JP2019106970A (en) * 2017-12-20 2019-07-04 日東富士製粉株式会社 Carbohydrate-restricted noodle

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JPS59154950A (en) * 1983-02-21 1984-09-04 Zenkoku Toufu Aburaage Shoko Kumiai Rengokai Preparation of japanese noodles and chinese noodles
JPS59183664A (en) * 1983-04-04 1984-10-18 Showa Sangyo Kk Preparation of pasta sciutta
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Publication number Priority date Publication date Assignee Title
WO2008026553A1 (en) * 2006-08-29 2008-03-06 Fuji Oil Company, Limited Method for sterilization of slightly denatured soybean protein composition
WO2008065954A1 (en) * 2006-11-27 2008-06-05 Fuji Oil Company, Limited Antiswelling agent for starch food
WO2008072656A1 (en) * 2006-12-14 2008-06-19 Fuji Oil Company, Limited Noodles and noodle skins comprising soybean protein composition
US8124157B2 (en) 2006-12-14 2012-02-28 Fuji Oil Company, Limited Noodles and noodle skins comprising soybean protein composition and the method of making same
WO2009022616A1 (en) * 2007-08-10 2009-02-19 Fuji Oil Company, Limited Texture-improving agent for heated cakes and heated cake having improved texture
JP5131882B1 (en) * 2012-06-26 2013-01-30 紀子 石居 Low sugar food material, fermented dough, bread, confectionery and noodles using low sugar food material
JP2019106970A (en) * 2017-12-20 2019-07-04 日東富士製粉株式会社 Carbohydrate-restricted noodle
JP7210136B2 (en) 2017-12-20 2023-01-23 日東富士製粉株式会社 low sugar noodles

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