WO2009116635A1

WO2009116635A1 - Thick liquid food containing soybean protein

Info

Publication number: WO2009116635A1
Application number: PCT/JP2009/055480
Authority: WO
Inventors: 茂芦田
Original assignee: 不二製油株式会社
Priority date: 2008-03-19
Filing date: 2009-03-19
Publication date: 2009-09-24
Also published as: CN102036573A; JP5402921B2; JPWO2009116635A1

Abstract

Disclosed is a technique for sustaining an excellent suitability as a liquid food in a thick liquid food which is rich in protein and minerals (in particular, compounds of the group II elements), whereby stable characteristics without any aggregation in a heat sterilization step or with the passage of time can be imparted. It is found out that the aggregation in a thick liquid food caused by reactions between minerals and protein in a heat sterilization step or with the passage of time can be prevented as far as possible by selecting a soybean protein material, which has a high crude protein content and a relatively low solubility in water and shows a pH value in the slightly acidic region when dissolved in water, together with a dispersing agent.

Description

Concentrated liquid food containing soy protein

The present invention relates to a concentrated liquid food containing soy protein, and more particularly to a concentrated liquid food containing protein and a Group 2 element compound and excellent in liquid food suitability.

Protein materials have been used to strengthen muscles in sportsmen, shape up obese people, supply nutrition after surgery, and improve nutritional balance in the diet.
With the recent aging society, the market of so-called rich liquid foods that are consumed by elderly people is expanding. Concentrated liquid foods are nutritional foods made from liquid ingredients used in normal diets and must contain all the nutrients necessary for people to live, so protein sources play an important role in them. . Until now, as a protein source, casein is mainly used as a milk protein that is not easily affected by mixed minerals (particularly, Group 2 elements such as calcium and magnesium) and has high stability during high-temperature sterilization treatment such as retort. Sodium has been used.

Among protein materials, soy protein has physiological functions such as normalization of serum cholesterol levels and reduction of serum lipid levels, and is used as a material for specified health foods approved by the Ministry of Health, Labor and Welfare. FDA) is widely recognized as a health-related material such as health claims that it is effective in reducing the risk of heart disease, and the need for intake of soy protein components in the diet is increasing. In the field of rich liquid foods, an increasing number of users want to use soy protein ingredients. However, conventional soybean protein materials have poor resistance to high mineral environments and retort heating, and have a problem that the viscosity increases when blended with beverages or liquid foods, and a large number of aggregates are generated. For example, when liquid food is administered directly to the stomach through a tube, clogging or the like may occur in the tube, and it has not been widely used. Therefore, it is desired to provide a soybean protein material that does not cause an increase in viscosity or aggregation.

As a method of preventing aggregation, there is a method of using soy protein hydrolyzate obtained by enzymatic degradation of soy protein, but the reactivity of soy protein and mineral varies depending on the degree of degradation, and depending on the degree of degradation On the contrary, the reactivity may increase.
Patent Document 1 (Japanese Patent Laid-Open No. 10-210951) discloses a liquid liquid food using a soy protein degradation product. However, the ratio of plant protein to total protein is low, and no specific example using plant protein is disclosed. For this reason, it is unclear what soy protein degradation products are used. However, in order to prevent agglomeration reaction with minerals in liquid liquid foods, it is assumed to use a type with a considerably high degree of degradation. Will. Highly degradable soy protein hydrolyzate is unlikely to cause agglomeration with minerals, but a soy protein hydrolyzate with low degradability or undegraded soy protein can be used to create a concentrated liquid food with low agglomeration and precipitation. There is no disclosure about obtaining.

On the other hand, as another method for preventing aggregation, in Patent Document 2 (Japanese Patent Laid-Open No. 2000-83595), phosphoric acid, organic acid, or a salt thereof is used in a slurry or solution of soybean protein material. It is disclosed that even when a divalent metal such as calcium or magnesium ion is added, aggregation and precipitation of the produced soybean protein material can be suppressed.
However, the above document is “Mineral-adjusted soy protein”, that is, a product obtained by reacting mineral and soy protein, and has the same physical properties as conventional soy protein materials in terms of solubility and gel formation. It is intended. Therefore, the aggregation property of the protein when a mineral is separately added when obtaining a concentrated liquid food containing high protein and high mineral has not been studied.

As described above, even if soybean protein and minerals (especially divalent cations) are highly blended, the knowledge for obtaining a concentrated liquid food that maintains a stable state without causing aggregation by heating is as follows: Not yet disclosed.

(References)
Japanese Patent Laid-Open No. 10-210951 JP 2000-83595 A

The present invention relates to a technique capable of maintaining excellent liquid food suitability in a concentrated liquid food containing highly proteins and minerals (particularly Group 2 element compounds), and does not cause aggregation during heat sterilization and over time. It is an object to provide stable characteristics.

In view of the above problems, as a result of the intensive studies by the present inventors, as a soy protein material, a soy protein material of a type having a high crude protein content, a relatively low water solubility, and a water-soluble pH in a slightly acidic range. And further using a dispersant in combination, the present inventors have found the knowledge that it is possible to suppress as much as possible the aggregation reaction over time and heating due to the reaction of minerals and proteins in a concentrated liquid food. It came to complete.

That is, the present invention
1. A concentrated liquid food comprising at least a protein, a Group 2 element compound and a dispersant, and a soy protein material satisfying the following conditions a) to c) as a protein material:
b) NSI is less than 50 c) pH of aqueous solution is less than 6.8 1. The use ratio of the soy protein material is 50% by weight or more as a protein amount per total protein. The rich liquid food described,
3. 1. A soybean protein material and a caseinate are added at least as a protein material. The rich liquid food described,
4). 1. The dispersant is used for dispersing insoluble solids. The rich liquid food described,
5). In the production of a concentrated liquid food containing soy protein and a Group 2 element compound, the soy protein material satisfying the above conditions a) to c) is used as the soy protein, preventing aggregation of the concentrated liquid food Method,
Is to provide.

The concentrated liquid food of the present invention has very little aggregation reaction during heating and over time despite containing soy protein and minerals. Therefore, it is possible to increase the amount of soy protein that has been difficult to formulate in the past, and to allow older people to consume more high-quality vegetable protein. Further, by using soy protein and casein salt in combination, animal and vegetable proteins can be taken in a well-balanced manner, and liquid food suitability can be further imparted.

(Soy protein material)
The concentrated liquid food of the present invention is characterized in that the soybean protein material added at least as a protein material satisfies all the following conditions a) to c).
b) NSI (water-soluble nitrogen index) is less than 50 c) pH of aqueous solution is less than 6.8 and the method for preventing aggregation of concentrated liquid food according to the present invention comprises the above-mentioned soybean protein material And is used for the production of concentrated liquid food.
As long as these conditions are satisfied, such a soy protein material may be prepared by any method and is not limited.

a) Crude Protein Content The soybean protein material used in the present invention has a high protein content, that is, the crude protein content is 50% by weight or more, preferably 60% by weight or more, more preferably 80% by weight per dry solid content. As described above, it is important that the content is 85% by weight or more. Examples of such materials include soy milk, defatted soy milk, concentrated soy protein, separated soy protein, and degradation products thereof. This is suitable for increasing the protein content in the concentrated liquid food. When a raw material having a crude protein content of less than 50% by weight is used, it is necessary to add a larger amount in order to make the protein highly contained. When the amount is increased, another problem such as an increase in viscosity tends to occur. The crude protein content is determined by the Kjeldahl method, which is an official method.

b) Solubility Next, it is important that the soy protein material used in the present invention has low solubility, that is, NSI is less than 50, preferably less than 45. This can suppress the occurrence of aggregation due to the reaction between soy protein and mineral in the concentrated liquid food. NSI means the water-soluble nitrogen index (Nitrogen Solubility Index), which means the ratio of the nitrogen content in the water extract of the sample to the total nitrogen content in the sample, where the former is 100 It is represented by the value of Usually, it can obtain | require by the measuring method of "reference | standard oil-and-fat analysis test method" (Japan Oil Chemical Association) 1.1.4.6. An NSI of 50 or more is not preferable because aggregation tends to occur due to the reaction between soluble protein and mineral. Although the effect of the present invention is not affected, as the NSI decreases, it becomes easier to feel the roughness of the soy protein material in the concentrated liquid food, so if you want to suppress the roughness more difficult to feel, the NSI is 5 or more, It is preferable to use those of 10 or more, more preferably 20 or more.

The low NSI soybean protein material as described above is usually subjected to a process of reducing NSI during the production process. The means for reducing NSI is not limited in the present invention. For example, means for heat-denaturing proteins by high-temperature heating, compounds of Group 2 elements such as calcium and magnesium, oxides or hydroxides are added. Thus, it is possible to use a soy protein material produced by applying a means for insolubilizing and insolubilizing soy protein, a means for insolubilizing a protein by low enzymatic degradation, alone or in combination. More specifically, using a method disclosed in JP-A-59-25650, JP-B-62-14250, JP-A-6-141783, International Publication WO2007 / 114129, etc. Soy protein material reduced to NSI should be used.

c) pH of aqueous solution
It is important that the soy protein material used in the concentrated liquid food of the present invention has a pH of less than 6.8, preferably less than 6.7, more preferably less than 6.6 when it is made into an aqueous solution. . As described above, by selecting the aqueous solution having a low pH within a certain range, the viscosity of the concentrated liquid food can be reduced, and a good quality of throat can be obtained. When pH exceeds 6.8, the particle diameter of a soybean protein raw material will increase at the time of manufacture of a liquid food, and it will become the tendency for a viscosity to become high. If a soy protein material having an aqueous solution with a pH of less than 6 is used, the sourness becomes strong and the flavor of the concentrated liquid food is affected. Further, it is necessary to add a pH adjusting agent or a flavor adjusting agent. It is preferable to use a soy protein material.
As the soy protein material having an aqueous pH as described above, for example, a soy protein material adjusted to a predetermined pH by a pH adjuster such as hydrochloric acid, sulfuric acid, citric acid or the like during the production process can be used. The concentration of the soy protein material when measuring the pH of the aqueous solution is 10%.

A soy protein material that satisfies all the above conditions (a) to (c) of the specific crude protein content, solubility, and pH of the aqueous solution is selected for use as a concentrated liquid food, and is blended to obtain the desired It is possible to obtain a concentrated liquid food that can easily ingest the amount of protein and that has little aggregation reaction during heating and over time despite containing protein and mineral.
That is, the soy protein material used in the present invention is characterized by high protein content, low solubility, and slightly acidic aqueous solution pH.

The preferred range of the ratio of the soy protein material to be blended in the concentrated liquid food of the present invention is 1 to 10% by weight, more preferably 2 to 6% by weight. If the blending ratio is too high, the viscosity of the raw material solution before filling into the product container increases, which tends to affect the productivity. On the other hand, if the blending ratio is too small, it will not be sufficient to exert the nutritional physiological function of soybean protein.

In the concentrated liquid food of the present invention, as a protein material other than soy protein, casein salt such as sodium casein, casein, milk protein concentrate, milk whey concentrate, milk whey isolate, milk protein degradation product, various meat-derived proteins Animal proteins such as chicken egg protein, collagen peptide, meat peptide, and vegetable proteins such as corn protein, wheat protein, pea protein, and rapeseed protein can be blended.
In particular, by using in combination with a caseinate such as sodium caseinate that has low reactivity with minerals, a concentrated liquid food with higher stability to minerals can be obtained.

The use ratio of the soy protein material is preferably 50% by weight or more, more preferably 60% by weight, and still more preferably 70% by weight or more as the amount of protein per total protein in the concentrated liquid food. As described above, by increasing the ratio of the soy protein material having low reactivity with minerals, the intake of soy protein in the concentrated liquid food can be further increased while suppressing the occurrence of aggregation.

(Group 2 element compounds)
In the present invention, the Group 2 element compound refers to a compound containing a Group 2 element such as calcium or magnesium. Examples of calcium compounds include calcium chloride, calcium carbonate, calcium sulfate, calcium lactate, calcium gluconate, tricalcium phosphate, dicalcium phosphate, calcium citrate, and calcium malate. Magnesium compounds include magnesium chloride, magnesium oxide, and the like. Is mentioned. A mixture of dolomite containing calcium and magnesium can also be used.
In addition, when there is much quantity of the 2nd group element compound to mix | blend, it is preferable to mix | blend an insoluble thru | or hardly soluble compound. This makes it more difficult to cause an agglutination reaction with the protein. Depending on how much the Group 2 element compound having low solubility in water is selected, for example, those having a solubility in 100 g of water at 25 ° C. of 1 g or less include tribasic calcium phosphate, Examples include calcium diphosphate, calcium carbonate, calcium citrate, calcium sulfate, calcium malate, dolomite, and magnesium oxide.
The ratio of the Group 2 element compound added to the concentrated liquid food of the present invention may be set as desired by the manufacturer as appropriate. For example, in the case of calcium, the range is 20 mg to 110 mg / 100 kcal as calcium. Can be added.

(Dispersant)
In the concentrated liquid food of the present invention, it is important that a dispersant is added in order to stabilize the soy protein material used in a uniform dispersion state.
Examples of the dispersant used in the present invention include crystalline cellulose, water-soluble soybean polysaccharide, agar, gelatin, carrageenan, gellan gum, native gellan gum, tara gum, tamarind seed gum, xanthan gum, psyllium seed gum, guar gum and the like alone or in combination. Can be used.
In particular, a dispersant used for dispersing the insoluble solid content is relatively preferable since the viscosity of the concentrated liquid food is relatively small. For example, microcrystalline cellulose is preferable. Examples of such products include the “Bistop” series and “Homogen” series manufactured by San-Ei Gen FFI Co., Ltd., the “Theolas” series manufactured by Asahi Kasei Co., Ltd., and “ CELGUM "series etc. can be used. The proportion of the dispersant added to the concentrated liquid food of the present invention may be appropriately determined in consideration of the characteristics of the dispersant used, and is usually added in the range of 0.05 to 0.5% by weight. .

(Other ingredients)
In addition to the above-described raw materials, other raw materials are added to the concentrated liquid food of the present invention if necessary. For example, sugars such as syrup, dextrin, sugar, fructose, lactose, trehalose, oligosaccharide, animal and vegetable oils and processed oils and fats, alkali metal salts such as sodium chloride, potassium chloride, sodium citrate, potassium citrate, zinc, Compounds of transition metals such as iron and copper, vitamins, emulsifiers, chelating agents such as sodium hexametaphosphate, dyes, and fragrances are added according to the purpose.

(Rich liquid food)
The concentrated liquid food of the present invention has an advantage that aggregation and precipitation are less likely to occur during storage, despite the inclusion of soy protein. Usually, the solution containing the above raw materials is filled into a suitable cup or pouch container and sterilized by retort under high temperature and high pressure, or the mixed solution is heat sterilized with a UHT sterilizer, and the container is aseptically filled. Is obtained. The mixed solution may be dissolved with a stirrer such as a homomixer, but more preferably prepared with a high-pressure homogenizer or the like. Further, as a sterilization method, a direct heating method such as injection or infusion is more preferable than an indirect heating method through a plate because scaling can be avoided.

Rich liquid food means liquid foods such as soup, potage, milk and fruit juice without ingredients, caloric value of 1 kcal / mL or more, containing at least proteins, lipids, carbohydrates, minerals and vitamins as nutritional components at room temperature In addition, it refers to a liquid food or a powdered food that is dissolved in a suitable concentration and ingested as a liquid. Preferably, it has an energy composition of protein: 10-25%, lipid: 15-45%, carbohydrate: 35% or more, calcium: 20-110 mg / 100 kcal, magnesium: 10-70 mg / 100 kcal. More preferably, it has an energy composition of protein: 16-20%, lipid: 20-30%, carbohydrate: 50-65%, calcium: 35-65mg / 100kcal, magnesium: 15-40mg / 100kcal is there.
As a preferable viscosity (25 ° C., B-type viscometer) of the concentrated liquid food, 50 mPa · s or less can be exemplified. Furthermore, it preferably has a low osmotic pressure that minimizes side effects such as diarrhea, fluidity that can pass through a thin tube, good flavor, and emulsion stability that can be stored at room temperature for several months.
In addition, the soybean protein material of the present invention has a low viscosity and a low viscosity even in a concentrated liquid food that is prepared and distributed as a dry powder without sterilizing the liquid food as an aqueous solution and is used as an aqueous solution immediately before use. A concentrated liquid food with favorable physical properties can be obtained.

Hereinafter, the present invention will be described in more detail with reference to examples. In the examples, “%” and “part” indicate “% by weight” and “part by weight” unless otherwise specified.

[Example 1] -Preparation of concentrated liquid food-
As a soy protein material, a soy protein material A produced by the method described in Example 1 of International Publication No. WO2007 / 114129 (Fuji Oil Co., Ltd., crude protein content 92%, NSI32, 0.22M TCA) A soy protein / mineral high-concentration beverage was prepared according to the composition of Table 1 and the following procedure using an aqueous solution pH of 6.4). The detailed preparation method is shown below.
Citrate, sodium hexametaphosphate and an emulsifier were sequentially added to 60 parts by weight (normal temperature) of pure water while stirring at 3000 to 4000 rpm with a TK homomixer. Next, soybean protein material, sodium caseinate, and dextrin were added and mixed. Next, a crystalline cellulose preparation well swollen with pure water in advance was added as a dispersant. Next, the oil and fat were added and the temperature was raised to 75 ° C. while stirring, and the Ca / Mg carbonate-containing material dispersed in the fragrance and water was added, and water replenishment was performed to 100 parts by weight. Next, the mixture was homogenized with a high-pressure homogenizer (LAB1000), filled in a 200 ml can, sealed, and retort sterilized at 121 ° C. for 20 minutes to obtain the concentrated liquid food of the present invention.

(Table 1) Concentration of concentrated liquid food

[Comparative Example 1, Reference Example]
Next, as a comparison, a concentrated liquid food was prepared in the same manner as in Example 1, using the separated soy protein “soy protein material B” (NSI85, 0.22M TCA solubility 23%) instead of soy protein material A. (Comparative Example 1). For reference, a concentrated liquid food was prepared in the same manner as in Example 1 except that the total amount of the protein material was sodium caseinate instead of the soybean protein material A (Reference Example).

For each of the concentrated liquid foods of Example 1, Comparative Example 1 and Reference Example, the viscosity before and after retort sterilization and the viscosity after storage for 30 days in a 40 ° C. thermostat were measured with a B-type viscometer. In addition, the state of aggregation before the retort sterilization of the concentrated liquid food, the day after the retort sterilization, and after storage for 30 days at 40 ° C. is visually observed. It was evaluated as “good”. Furthermore, the state of the liquid food on the day after retort heating was observed with a microscope. Using a video microscope manufactured by Keyence Co., Ltd., the microscope was placed on a slide glass, covered with a cover glass, and then observed at a magnification of 100 times. The results are shown in Table 2 and FIG.

(Table 2)

As shown in Table 2 and FIG. 1, in Example 1, no occurrence of aggregation was observed even after retort sterilization or after long-term storage, and as in the casein sodium of the reference example, excellent suitability for use with a concentrated liquid food. Had. On the other hand, in Comparative Example 1, aggregation occurred after retort sterilization, which was not suitable as a protein material for a concentrated liquid food.

[Example 2, Comparative Examples 2 to 4] -Production of concentrated liquid food-
A concentrated liquid food was prepared according to the method described in Example 1 except that the same soy protein material A as in Example 1 was used and the blending ratio of the soy protein material was changed as shown in Table 3 (Example 2).
Next, “soy protein material C”, “soy protein material D”, and “soy protein material E” prepared to the physical properties shown in Table 4 (NSI, 0.22M TCA solubility, aqueous solution pH) A thick liquid food was prepared in the same manner as in Example 2 (Comparative Examples 2 to 4).

The quality of each concentrated liquid food of Example 2 and Comparative Examples 2 to 4 was evaluated in the same manner as in Example 1. The results are shown in Table 4 and FIG.

(Table 3) Concentration of concentrated liquid food

(Table 4)

As shown in Table 4 and FIG. 2, in Example 2, no aggregation was observed after retort sterilization or after long-term storage, whereas in Comparative Examples 2 to 4, aggregation occurred after retort sterilization. It was unsuitable as a protein material for concentrated liquid food. The soy protein material D used in Comparative Example 3 had a high 0.22M TCA solubility and was unable to suppress aggregation despite the high degree of enzymatic degradation.
From the above results, it has been found that among soy protein materials, water solubility is low and the pH of the aqueous solution is less than neutral, so that the suitability for use in a concentrated liquid food is excellent.

It is the microscope picture which observed the state of the thick liquid food prepared in Example 1 (the next day after retort sterilization). It is the microscope picture which observed the state of the thick liquid food (the next day after retort sterilization) prepared by the comparative example 1. It is the microscope picture which observed the state of the thick liquid food (the next day after retort sterilization) prepared by the reference example. It is the microscope picture which observed the state of the thick liquid food (the next day after retort sterilization) prepared by the comparative example 2. It is the microscope picture which observed the state of the thick liquid food (the next day after retort sterilization) prepared by the comparative example 3. It is the microscope picture which observed the state of the thick liquid food (the next day after retort sterilization) prepared by the comparative example 4.

Claims

A concentrated liquid food comprising at least a protein, a Group 2 element compound, and a dispersant, and a soybean protein material satisfying the following conditions a) to c) added thereto as a protein material.
a) Crude protein content is 50% by weight or more b) NSI is less than 50 c) pH of aqueous solution is less than 6.8
The concentrated liquid food according to claim 1, wherein the soy protein material is used in an amount of 50% by weight or more as a protein amount per total protein.
The concentrated liquid food according to claim 1, wherein at least a soy protein material and a caseinate are added as protein materials.
The concentrated liquid food according to claim 1, wherein the dispersant is for dispersing insoluble solids.
In the production of a concentrated liquid food containing soy protein and a Group 2 element compound, the soy protein material satisfying the following conditions a) to c) is used as a soy protein, and the aggregation of the concentrated liquid food is prevented. Method.
a) Crude protein content of 80% by weight or more b) NSI less than 50 c) pH of aqueous solution less than 6.8