WO2009116635A1 - 大豆蛋白質含有濃厚流動食 - Google Patents

大豆蛋白質含有濃厚流動食 Download PDF

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Publication number
WO2009116635A1
WO2009116635A1 PCT/JP2009/055480 JP2009055480W WO2009116635A1 WO 2009116635 A1 WO2009116635 A1 WO 2009116635A1 JP 2009055480 W JP2009055480 W JP 2009055480W WO 2009116635 A1 WO2009116635 A1 WO 2009116635A1
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Prior art keywords
liquid food
protein
concentrated liquid
soy protein
protein material
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PCT/JP2009/055480
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English (en)
French (fr)
Japanese (ja)
Inventor
茂 芦田
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不二製油株式会社
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Publication date
Application filed by 不二製油株式会社 filed Critical 不二製油株式会社
Priority to CN2009801188744A priority Critical patent/CN102036573A/zh
Priority to JP2010503932A priority patent/JP5402921B2/ja
Publication of WO2009116635A1 publication Critical patent/WO2009116635A1/ja

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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula

Definitions

  • 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. .
  • 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.
  • 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.
  • FDA National Health Organization
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a soybean protein material and a caseinate are added at least as a protein material.
  • the dispersant is used for dispersing insoluble solids.
  • 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.
  • 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.
  • 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.
  • 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.
  • means for heat-denaturing proteins by high-temperature heating, compounds of Group 2 elements such as calcium and magnesium, oxides or hydroxides are added.
  • 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.
  • 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. .
  • 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.
  • the viscosity of the concentrated liquid food can be reduced, and a good quality of throat can be obtained.
  • 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.
  • soy protein material having an aqueous solution with a pH of less than 6 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.
  • a 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.
  • 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.
  • 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.
  • the Group 2 element compound refers to a compound containing a Group 2 element such as calcium or magnesium.
  • 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.
  • blend it is preferable to mix
  • Group 2 element compound having low solubility in water 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.
  • 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.
  • a dispersant used for dispersing the insoluble solid content is relatively preferable since the viscosity of the concentrated liquid food is relatively small.
  • microcrystalline cellulose is preferable.
  • 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. .
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • it refers to a liquid food or a powdered food that is dissolved in a suitable concentration and ingested as a liquid.
  • 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.
  • the concentrated liquid food 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.
  • a preferable viscosity (25 ° C., B-type viscometer) of the concentrated liquid food 50 mPa ⁇ s or less can be exemplified.
  • 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.
  • 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.
  • soybean protein material, sodium caseinate, and dextrin were added and mixed.
  • a crystalline cellulose preparation well swollen with pure water in advance was added as a dispersant.
  • 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.
  • 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.
  • LAB1000 high-pressure homogenizer

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Pediatric Medicine (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
PCT/JP2009/055480 2008-03-19 2009-03-19 大豆蛋白質含有濃厚流動食 WO2009116635A1 (ja)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN2009801188744A CN102036573A (zh) 2008-03-19 2009-03-19 含大豆蛋白质的浓稠流质食品
JP2010503932A JP5402921B2 (ja) 2008-03-19 2009-03-19 大豆蛋白質含有濃厚流動食

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JP2008-070902 2008-03-19
JP2008070902 2008-03-19

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013133442A1 (ja) * 2012-03-09 2013-09-12 株式会社明治 水分吸収性に優れた飲食品
WO2016056366A1 (ja) * 2014-10-10 2016-04-14 不二製油グループ本社株式会社 酸性蛋白質飲料
JP2020182905A (ja) * 2019-05-08 2020-11-12 不二製油株式会社 油吸着剤

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102499320B (zh) * 2011-11-14 2015-10-28 华南理工大学 一种抑制蛋白在水溶液中聚集并物性修饰的方法及产物和应用

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0451872A (ja) * 1990-06-14 1992-02-20 Fuji Oil Co Ltd ペプチド混合物及び経腸栄養組成物
JPH104921A (ja) * 1996-06-26 1998-01-13 Ajinomoto Co Inc ミネラル可溶化素材
JP2000083595A (ja) * 1998-09-14 2000-03-28 Fuji Oil Co Ltd 大豆蛋白の製造法
JP2006182767A (ja) * 2004-12-02 2006-07-13 Otsuka Pharmaceut Factory Inc ゲル化栄養剤およびその製造方法
WO2007114129A1 (ja) * 2006-03-31 2007-10-11 Fuji Oil Company, Limited 粉末状大豆蛋白及びこれを用いた大豆蛋白含有食品

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003289830A (ja) * 2002-04-02 2003-10-14 Asahi Kasei Corp 濃厚流動食及びその製造方法
WO2006080426A1 (ja) * 2005-01-27 2006-08-03 Fuji Oil Company, Limited 大豆蛋白の製造方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0451872A (ja) * 1990-06-14 1992-02-20 Fuji Oil Co Ltd ペプチド混合物及び経腸栄養組成物
JPH104921A (ja) * 1996-06-26 1998-01-13 Ajinomoto Co Inc ミネラル可溶化素材
JP2000083595A (ja) * 1998-09-14 2000-03-28 Fuji Oil Co Ltd 大豆蛋白の製造法
JP2006182767A (ja) * 2004-12-02 2006-07-13 Otsuka Pharmaceut Factory Inc ゲル化栄養剤およびその製造方法
WO2007114129A1 (ja) * 2006-03-31 2007-10-11 Fuji Oil Company, Limited 粉末状大豆蛋白及びこれを用いた大豆蛋白含有食品

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013133442A1 (ja) * 2012-03-09 2013-09-12 株式会社明治 水分吸収性に優れた飲食品
JPWO2013133442A1 (ja) * 2012-03-09 2015-07-30 株式会社明治 水分吸収性に優れた飲食品
WO2016056366A1 (ja) * 2014-10-10 2016-04-14 不二製油グループ本社株式会社 酸性蛋白質飲料
JP2020182905A (ja) * 2019-05-08 2020-11-12 不二製油株式会社 油吸着剤
JP7244798B2 (ja) 2019-05-08 2023-03-23 不二製油株式会社 油吸着剤

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CN102036573A (zh) 2011-04-27
JP5402921B2 (ja) 2014-01-29
JPWO2009116635A1 (ja) 2011-07-21

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