WO2015129839A1

WO2015129839A1 - Powdered soybean protein material, and processed meat product using same

Info

Publication number: WO2015129839A1
Application number: PCT/JP2015/055738
Authority: WO
Inventors: 司馬場; 吉村　和人; 潤佐久間; 孝太郎西; 中村　靖
Original assignee: 不二製油株式会社
Priority date: 2014-02-27
Filing date: 2015-02-27
Publication date: 2015-09-03
Also published as: JPWO2015129839A1; CN106102472B; CN106102472A; JP6521260B2

Abstract

In order to provide a powdered soybean protein material suitable for a pickling liquid used in the production of a processed meat product, this powdered soybean protein material is characterized in that the following requirements (A, B, C, D) are fulfilled: A) the protein content of the powdered soybean protein material is 60-85 weight% of the solid content; B) when 1.6 weight% of sodium chloride is added to a 20 weight% aqueous solution of the powdered soybean protein material, the prepared paste is sealed in a casing tube, heated in a water bath for 30 minutes at 80℃, and refrigerated overnight, the jelly strength of the obtained gel is equal to greater than 50gf/cm; C) the viscosity at 10℃, subsequent to an aqueous solution, in which 5 weight% of sodium chloride is added to a 9 weight% aqueous solution of the powdered soybean protein material, being refrigerated at 5℃ for five hours, is equal to or less than 300mPa/s; and D) the sedimentation rate of the protein when a 5 weight% aqueous solution of the powdered soybean protein material is subjected to centrifugal separation for one hour at 30,000×g is equal to or less than 12 weight% of the protein concentration before centrifugal separation.

Description

Powdered soy protein material and processed meat using the same

The present invention relates to a powdery soy protein material and a processed meat product using the same.

Soy protein materials are attracting attention for their heat-gelling properties and nutritional functions, and are used in various foods. For example, in the case of processed meat products, in general, in the manufacturing process of ham and the like, by mixing or injecting a pickle solution into the raw meat, the physical properties of the processed meat products such as water retention, fat retention, binding properties, or Improvements in texture such as hardness and elasticity have been made.
It is known that when a soy protein material is used for this pickle solution, a texture improving effect such as meat hardness and elasticity can be obtained by the gelling power of soy protein.
On the other hand, the pickle liquid used during the production of processed meat products is injected into the meat using an injector. Therefore, it is preferable that the viscosity of the pickle liquid is as low as possible from the viewpoint of improving the handleability during work.

However, if the blending amount is increased in order to exert the gelling power of soy protein, the viscosity of the pickle solution will increase and efficient injection will be difficult. On the other hand, if the amount of soy protein material is reduced to reduce the viscosity of the pickle solution, the gelling power of soy protein will not be fully exerted, and the texture improvement effect such as meat hardness and elasticity will be reduced. End up. Thus, when the conventional soybean protein material is blended in the pickle liquid, it is difficult to increase the blending amount because the viscosity of the soybean protein material itself is high.

In the prior art, in order to suppress an increase in the viscosity of a pickle solution containing a soy protein material, a method in which soy protein is enzymatically decomposed with a protease is used (Patent Documents 1, 2, etc.).

For the purpose of improving the texture of processed meat products and the workability during production, for example, in Patent Document 3, a soy protein in which the ratio of glycinin and β-conglycinin is set to a specific range of 1.5 or more, A method for producing a processed meat product that is mixed or injected into raw meat has been proposed.

Patent Document 4 proposes a production method in which a neutralized protein solution extracted from defatted soybean is heated in a state where its Brix is less than 10%, and the obtained protein solution to be heated is spray-dried. . It is described that according to this method, a soy protein aqueous solution having a low viscosity can be prepared, and a protein gel with enhanced jelly strength can be prepared.

JP-A-5-328939 JP-A-6-46799 JP 10-155455 A WO2010 / 67533 Japanese Patent Laid-Open No. 9-275911 JP 2001-346522 A

In the soy protein material that has been enzymatically decomposed with protease as in Patent Documents 1 to 3, the viscosity of the pickle solution can be lowered, and the workability when pouring into meat is improved. However, there is a problem that the hardness of the ham is significantly reduced. In addition, when the degree of enzymatic degradation is extremely increased, there is a problem that the ham becomes cloudy and looks bad. In order to improve consumers' willingness to purchase and appetite of processed meat products, it is desired that the color of the product is vividly colored in red. However, since the aqueous solution of soy protein material mixed in the pickle liquid is generally low in transparency and cloudy, the vivid red tone derived from meat and the color former is lowered, the saturation is low, and the dull appearance is poor Become a ham. For this reason, the powdered soybean protein raw material to be blended is desired to have higher transparency of the aqueous solution.

Also, in the method as in Patent Document 4, the heat treatment and the drying treatment are performed with the soy protein solution concentration extremely reduced. Therefore, it takes longer time to obtain the necessary amount of powdered soy protein material. This leads to an increase in the cost of soy protein material due to a decrease in production efficiency when considering practical industrial level production. A pickle solution using such a soy protein material has a low viscosity, but has a further sufficient hardness, and a texture of ham having a more preferable elasticity is desired.

In view of the above circumstances, an object of the present invention is to provide a powdery soy protein material suitable for a pickle solution used in the manufacture of processed meat products. More specifically, the present invention has a low viscosity and can be easily poured into meat when used in a pickle liquid, and has a red and vivid color appearance when the pickle liquid is poured into processed meat products. An object of the present invention is to provide a powdery soy protein material that can be maintained, and can be improved to a texture that is rich in hardness and elasticity even in a region where the protein content is relatively low. Another object of the present invention is to provide a pickle solution using the soy protein material and a processed meat product excellent in quality using the pickle solution.

While the present inventors are diligently researching to solve the above-mentioned problems, the protein content of normal separated soy protein is 90% by weight or more in the solid content, whereas the protein content is lower than that, In addition, a soybean protein material having a very high supernatant protein concentration after centrifugation when it was made into an aqueous solution was found. Such a soy protein material has a low viscosity and a relatively low protein content when it is made into an aqueous solution, but also has a property that the jelly strength of the heated gel is high.
Then, when the pickle liquid containing the soybean protein material was mixed or injected into the raw meat, it was found that any of the above problems could be solved, and the present invention was completed.

That is, the present invention encompasses the following inventive concept.
(1) A powdered soy protein material characterized by satisfying the following requirements A, B, C and D:
A) The protein content of the powdered soybean protein material is 60 to 85% by weight in the solid content,
B) 1.6% by weight sodium chloride was added to a 20% by weight aqueous solution of powdered soy protein material, the prepared paste was sealed in a casing tube, heated in a hot water bath at 80 ° C. for 30 minutes, and refrigerated overnight. The gel strength of the gel obtained after standing is 50 gf · cm or more,
C) An aqueous solution in which 5% by weight of sodium chloride is added to a 9% by weight aqueous solution of powdered soy protein material is refrigerated at 5 ° C. for 5 hours, and the viscosity at 10 ° C. is 300 mPa · s or less,
D) When the 5% aqueous solution of powdered soybean protein material is centrifuged at 30,000 × g for 1 hour, the protein precipitation rate is 12% by weight or less with respect to the protein concentration before centrifugation,
(2) The powdery soy protein material according to (1), wherein the protein content of requirement A) is 60 wt% or more and less than 70 wt% in the solid content,
(3) The powdery soy protein material according to (1), wherein the protein content of requirement A) is 70 wt% or more and less than 80 wt% in the solid content,
(4) The powdery soy protein material according to (1), wherein the protein content of requirement A) is 80 wt% or more and less than 85 wt% in the solid content,
(5) The powdery soy protein material according to (1), wherein the protein content of requirement A) is 62% by weight or more and 83% by weight or less in the solid content,
(6) The powdery soybean protein material according to (1), wherein the protein content of requirement A) is 64 wt% or more and 80 wt% or less in the solid content,
(7) The powdered soy protein material according to any one of (1) to (6) above, wherein the carbohydrate content of the powdered soy protein material is 1 to 40% by weight in the solid content,
(8) The powdered soy protein material according to any one of (1) to (6), wherein the carbohydrate content of the powdered soy protein material is 5 to 30% by weight in the solid content,
(9) The powdery soy protein material according to (7) or (8), wherein the carbohydrate in the powdered soy protein material contains sugar or dietary fiber added as an auxiliary material,
(10) The powdered soy protein material according to any one of (1) to (9), wherein the insoluble dietary fiber content of the powdered soy protein material is 1% by weight or less in the solid content,
(11) The powdered soy protein material according to any one of (1) to (9), wherein the insoluble dietary fiber content of the powdered soy protein material is 0.2% by weight or less in the solid content,
(12) The powdered soybean protein material according to any one of (1) to (11), wherein the jelly strength of requirement B) is 150 gf · cm or more,
(13) The powdered soy protein material according to any one of (1) to (12), wherein the viscosity of requirement C) is 100 mPa · s or less,
(14) The powdered soy protein material according to any one of (1) to (13) above, wherein the 0.22M TCA solubility of the powdered soy protein material is 2 to 20%,
(15) The protein content of requirement A) is 64 wt% or more and 80 wt% or less in the solid content,
Carbohydrates in the powdered soy protein material include sugar or dietary fiber added as an auxiliary material,
The carbohydrate content of the powdery soy protein material is 5 to 30% by weight in the solid content,
The insoluble dietary fiber content of the powdered soy protein material is 0.2% by weight or less in the solid content,
The jelly strength of requirement B) is 150 gf · cm or more,
The viscosity of requirement C) is 100 mPa · s or less,
The powdery soy protein material according to (1) or (14),
(16) A pickle solution, wherein the powdered soybean protein material according to any one of (1) to (15) is dissolved,
(17) A processed meat product, wherein the pickle solution according to (16) is added,
(18) A method for producing a processed meat product comprising adding a pickle solution in which the powdered soybean protein material according to any one of (1) to (14) is dissolved to raw material meat,
(19) A method for producing a processed meat product, comprising adding a pickle solution in which the powdered soybean protein material according to (15) is dissolved to raw material meat,
(20) A method for producing ham, characterized in that a pickle solution in which the powdered soy protein material according to any one of (1) to (14) is dissolved is injected into raw meat using an injector. ,
(21) A method for producing ham, characterized by injecting a pickle solution in which the powdered soy protein material according to (15) is dissolved into raw material meat using an injector,
(22) Use of the powdered soy protein material according to any one of (1) to (14) in a pickle solution,
(23) Use of the powdery soy protein material according to (15) in a pickle solution,
(24) The method for producing a powdery soybean protein material according to (1), comprising the following steps:
A step of removing insoluble dietary fiber so as to be 1% by weight or less in the powdery soy protein material of the final product, and obtaining a liquid in which the soy protein is concentrated to 90% by weight or more in the solid content;
A step of mixing a carbohydrate with the soy protein concentrate to obtain a mixed solution having a protein content of 60 to 85% by weight in the solid content,
A step of subjecting the soy protein concentrate or the mixed solution to direct steam blowing type high-temperature instantaneous heat treatment twice or more, and performing the heat treatment on the mixed solution at least once.

By the way, several examples in which dextrin is applied to powdered soybean protein are known. Patent Document 5 discloses that when an aqueous solution containing a soy protein component is dried to produce a powdered soy protein, a starch hydrolyzate having a DE value of 5 to 30 is mixed with the solid content of the aqueous solution before drying. A method for producing a powdery soy protein characterized by adding 2 to 40 parts by weight per 100 parts by weight is shown.
Further, Patent Document 6 is characterized by spraying indigestible dextrin on the separated soy protein powder, and Patent Document 7 characterized by spraying dextrin having a DE value of 10 to 25 on the separated soy protein powder. A method for producing a powdery separated soy protein material has been proposed. These are a combination of powdered soy protein and carbohydrates, which improves dispersibility in water, that is, improves mako when dissolved, and is satisfactory in terms of product appearance, texture and manufacturing work. It's not going.

In the method of injecting a pickle solution, which is widely used in the production of processed meat products such as ham, into the raw meat, the powdered soy protein having the specific composition and physical properties of the present invention is used for the pickle solution. Thus, the work of pouring into meat can be easily performed with a low viscosity, and an excellent workability improvement effect can be obtained. In addition, since the pickle solution is excellent in transparency, it can maintain an appearance that is vividly colored in red when injected into a processed meat product. Furthermore, the processed meat product can be improved to a texture that is excellent in hardness and homogeneity.

Hereinafter, embodiments of the present invention will be specifically described.

(Powdered soy protein material)
In general, the term “powdered soy protein material” refers to a food material mainly composed of protein made from soybeans, which has a powdery product form.
For example, typically, defatted soybean flakes are used as a soybean raw material, and this is dispersed in an appropriate amount of water and extracted with water, and the insoluble fraction mainly composed of fiber is removed to obtain extracted soybean protein (defatted soy milk). Is included in the powdered soy protein material. In addition, the extracted soybean protein is adjusted to about pH 4.5 with an acid such as hydrochloric acid, the protein is isoelectrically precipitated to remove the acid-soluble fraction (whey), and the acid-insoluble fraction (card) is again added to an appropriate amount. A curd slurry is obtained by dispersing in water, neutralized with an alkali such as sodium hydroxide to obtain a neutralized slurry, and the separated soybean protein obtained from the neutralized slurry is also included in the powdered soybean protein material.
These extracted soybean protein and separated soybean protein are sterilized by heating with a high-temperature heat treatment apparatus in a solution state, spray-dried with a spray dryer or the like, and finally commercialized as a powdery soybean protein material.
However, it is not limited to said manufacturing method, What is necessary is just the method by which the purity of soybean protein is raised from soybean raw material. This also includes concentrated soy protein obtained by removing whey from defatted soybeans with ethanol or acid. Of these, isolated soy protein is more commonly used than extracted soy protein in that the protein content is usually as high as about 90% by weight in the solid content and the gelling power is strong.

(Powdered soy protein material of the present invention)
The powdery soy protein material of the present invention is characterized by satisfying the following requirements A, B, C and D among the powdered soy protein materials. The requirements A to D will be specifically described below.

<A> Protein content The protein content of the powdered soybean protein material of the present invention is 60 to 85% by weight in the solid content. That is, the protein content is in a region where the protein content is 90% by weight or more in the solid content and the protein content is lower than that of a general isolated soybean protein that is commercially available, and the protein content is about 50-60% by weight in the solid content. The protein content is higher than that of soymilk powder. The protein content in the present invention is calculated by measuring the total nitrogen amount by the Kjeldahl method and multiplying this by the nitrogen conversion factor (6.25).

The upper limit of the protein content in the range of 60 to 85% by weight in the solid content may be 83% by weight or less in the solid content, and may be 80% by weight or less in the solid content. On the other hand, the lower limit may be 62% by weight or more in the solid content, and may further be 64% by weight or more in the solid content. As another selection range, a low protein content range (60 wt% or more and less than 70 wt% in solid content), a medium protein content range (70 wt% or more and less than 80 wt% in solid content), or a high protein content range (solid content) The range of 80% by weight or more and less than 85% by weight can be appropriately selected.
Any protein content can be appropriately determined by those skilled in the art in consideration of the gelling power, viscosity, color tone and production cost balance of the powdery soybean protein material.

In order to adjust the protein content to the above range, it is preferable to mix the powdered soy protein material product and the auxiliary material in an aqueous system, or add the auxiliary material during the production process of the powdered soy protein material. The mixing timing of the auxiliary material is not particularly limited, and it is sufficient that there is at least one heat treatment step after the auxiliary material is mixed. For example, at the time of extraction of soybean raw material, at least one heat treatment step such as a stage of defatted soymilk after extraction, a stage of curd slurry after acid precipitation, a stage of neutralized slurry after pH adjustment with alkali It may be during the manufacturing process.
As an auxiliary material, carbohydrates are more preferable. For example, monosaccharides such as glucose, oligosaccharides such as maltose, sucrose, trehalose and raffinose, carbohydrates such as polysaccharides such as dextrin and starch, polydextrose, indigestible dextrin, etc. Of water-soluble dietary fiber is preferred. Carbohydrates can be used in large quantities to lower the protein content in the powdered soy protein material, and in combination with the heat treatment process, increase the transparency when prepared into a pickle solution, and further into the meat of processed meat products The protein dispersibility can be improved. As other auxiliary materials, fats and oils such as palm oil, soybean oil and rapeseed oil, and emulsifiers such as lecithin and sugar ester can be added as appropriate.

<B> Jelly Strength Characteristics of Heated Gel The powdered soy protein material of the present invention has a gel jelly strength obtained by heating a 20% by weight aqueous solution of 50 gf · cm or more, preferably 100 gf · cm or more, more preferably 150 gf. -It is characterized by a high jelly strength of cm or more, and can be imparted with hardness and elasticity, especially when used in processed meat products. Among conventional isolated soybean proteins, those with high jelly strength existed in processed meat products, but in the region where the protein content is relatively low such as 60 to 85% by weight in the solid content, it is so much. There is almost no soy protein material that exhibits high jelly strength.
In addition, the heating gel in the measurement of jelly strength stirs a 20% by weight aqueous solution of powdered soy protein material with a robocoup for 3 minutes. Further, 1.6% by weight of sodium chloride with respect to the total weight is added and stirred for 2 minutes to prepare a paste, filled in a casing tube having a folding width of 35 mm, sealed, and heated in a hot water bath at 80 ° C. for 30 minutes. The gel obtained is used. The obtained heated gel is taken out of the tube and cut into 23 mm, and this is used as a sample to measure the jelly strength. The jelly strength is measured with a viscoelasticity measuring device “Leoner” (manufactured by Yamaden Co., Ltd.), and the product of the breaking strength (gf) and strain (cm) is taken as the jelly strength. It shall be performed under the following measurement conditions. In addition, when the said apparatus cannot be obtained, you may substitute with the apparatus which can perform an equivalent measurement.

○ Jelly strength measurement conditions-Plunger: Spherical plunger (5mm in diameter)
・ Entry speed: 1 mm / second

<C> Viscosity Characteristics of Aqueous Solution The powdered soy protein material of the present invention has an aqueous solution viscosity at 5 ° C. of 300 mPa · s or less, preferably 200 mPa · s or less, more preferably 100 mPa · s or less. It is a feature, especially because the viscosity does not increase even when injecting the pickle liquid at the refrigeration temperature when preparing the pickle liquid to be injected when manufacturing processed meat products, so that the workability when injecting the pickle liquid into the meat by the injector is improved. Are better. Among conventional isolated soy proteins, there are those that can be prepared as a low-viscosity pickle liquid for use in processed meat products, but have high jelly-strength heat gelation properties as described in requirement B above. However, there is almost no soy protein material that has the low viscosity of a low temperature aqueous solution as in this requirement.

In addition, the aqueous solution in the measurement of the viscosity was returned to 10 ° C. by refrigeration at 5 ° C. for 5 hours with an aqueous solution in which 5% by weight of sodium chloride was added to the 9% by weight aqueous solution of the powdered soybean protein material. Shall be used. By containing a salt in the aqueous solution, the conditions are the same as for a pickle solution containing sodium chloride. Therefore, according to this condition, as a quality evaluation of the powdery soy protein material, tolerance due to salt can be evaluated, and evaluation can be made more strictly. The viscosity is measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.). In addition, when the said apparatus cannot be obtained, you may substitute with an equivalent B-type viscometer.

<D> Protein concentration in the supernatant when the aqueous solution is centrifuged The powdered soy protein material of the present invention has a protein content when centrifuged for a long time of 1 hour at a very high centrifugal force of 30,000 × g. The protein concentration of the supernatant is maintained high without precipitation, and the protein precipitation rate is very low.
Here, the protein precipitation rate is calculated by the following method. Using a homogenizer “EXCEL-AUTO HOMOGENIZER ED-7” (manufactured by Nippon Seiki Seisakusho Co., Ltd.), 10 g of powdered soy protein is stirred for 10 minutes in 190 g of distilled water to obtain a 5 wt% aqueous solution. Next, centrifuge at 30,000 rpm for 1 hour. The absorbance at a wavelength of 540 nm of the mother liquor and the supernatant after centrifugation is measured after the biuret reaction and calculated according to the following formula.
Formula 1) Precipitation rate (%) = {1− (supernatant absorbance / mother liquor absorbance)} × 100

The powdered soy protein material of the present invention is characterized in that the precipitation rate calculated by the method of the above formula 1) is 12% by weight or less with respect to the protein concentration before centrifugation, and the solubility of the protein is extremely high. By having such properties, even if the protein content is low, the gel obtained by heating as per requirement B has a high jelly strength, and thus becomes a powdery soy protein material that is very suitable for the production of processed meat products.

<E> Carbohydrate content In the powdered soy protein material of the present invention, when the above-mentioned carbohydrates, dietary fibers, etc. are increased in order to satisfy the protein content of requirement A, the carbohydrate content is a solid of the powdered soy protein material. The content is preferably 1 to 40% by weight, more preferably 5 to 30% by weight. When the carbohydrate is contained in the above-mentioned appropriate amount range in the powdered soy protein material of the present invention, the solubility of the powdered soy protein material can be enhanced in combination with the heat treatment step in the production process, This effect is advantageous, for example, in that the soy protein solution is easily dispersed in the meat of processed meat products. Further, the transparency of the pickle liquid can be enhanced, and this effect is advantageous in that the appearance of the ham is vividly colored in red.
The carbohydrate content is determined by the subtraction method, and is the value obtained by subtracting the protein content of <A> and the total of water, lipid and ash from 100 g. Moisture, lipids, and ash content shall be measured according to the “Fiveth Japanese Food Standard Composition Table Analysis Manual” (Science and Technology Agency, Resource Survey Committee, Food Composition Subcommittee Material (1997)).

<F> Insoluble dietary fiber content In the powdered soy protein material of the present invention, the insoluble dietary fiber inhibits the gel-forming property of soy protein, or provides sufficient hardness when used in processed meat products such as ham. The content is preferably as low as possible, and more preferably 1% by weight or less. That is, it is preferably produced from extracted soybean protein from which okara has been removed.
The content of insoluble dietary fiber shall be measured by the Prosky modified method according to the “Fifth Japanese Food Standard Composition Table Analysis Manual” (Science and Technology Agency, Resource Survey Committee, Food Composition Subcommittee Material (1997)).

<G> Enzymatic degradation In the present invention, soy protein can be appropriately enzymatically degraded with a protein hydrolase in any step before spray drying. Thereby, when using the powdery soybean protein raw material of this invention for a pickle liquid, there exists an effect which reduces a viscosity. The degree of protein hydrolysis of the powdery soy protein material can be 2 to 20%, preferably 3 to 10%, as 0.22M trichloroacetic acid (TCA) solubility. The TCA solubilization rate was determined by adding the same amount of 0.44M TCA aqueous solution to a 2% by weight aqueous solution of soy protein material and stirring sufficiently, and measuring the ratio of soluble protein to total protein in the obtained 0.22M TCA aqueous solution by the Kjeldahl method. Can be obtained.

(Manufacture of powdered soy protein material)
A production mode of a powdery soy protein material that satisfies all the requirements A to D of the present invention will be described below. However, the technical idea of the present invention is based on the requirements of A to D, and is not restricted to one manufacturing mode.
In order to produce the powdered soy protein material of the present invention, a conventional process for producing separated soy protein may be used as described below. However, as a method of concentrating the protein, not only a general acid precipitation method but also a concentration method by membrane filtration or a method of extracting water from concentrated soybean protein can be used.
As a soybean raw material for extracting protein, defatted soybean is generally used, but full fat soybean and partially defatted soybean can also be used. When full-fat soybeans or partially defatted soybeans are used, the oil separated in the upper layer is removed by high-speed centrifugation after the extraction step, and low oil differentiation can be achieved.
Next, the soybean raw material and water are mixed, dispersed in a slurry state, and protein is extracted while stirring as necessary.
Next, insoluble dietary fiber (Okara) is removed from the slurry by a separating means such as a centrifuge or filtration to obtain an extracted soy protein solution (soy milk).
Next, acid-soluble fractions (whey) such as oligosaccharides and acid-soluble proteins are removed from the extracted soy protein solution to obtain a concentrated soy protein solution. As a typical means, an acid precipitation method can be used. The pH of the extracted soy protein solution is adjusted to around 4 to 5 with an acid such as hydrochloric acid or citric acid to insolubilize and precipitate the protein. . Next, “whey” that is an acid-soluble fraction is removed by a separation means such as centrifugation or filtration, and “curd” that is an acid-insoluble fraction is collected and dispersed again in an appropriate amount of water to obtain a card slurry. In addition, as a means for concentrating soybean protein other than the acid precipitation method, ultrafiltration and the like can be mentioned.
And the neutralization slurry which adjusted the obtained card | curd slurry finally to pH 7 vicinity is obtained, and after heat-sterilizing by high temperature heat processing, it dries with a spray dryer etc. and obtains a powdery soybean protein raw material. As a drying method using a spray dryer, any of a disk-type atomizer method and spray drying using a one-fluid or two-fluid nozzle can be used.
Here, in order to obtain a powdery soy protein material that satisfies all the requirements A to D of the present invention, the following additional steps are required. That is, first, the protein content of the powdery soy protein material is adjusted to 60 to 85% by weight in the solid content. For that purpose, it is preferable to add the above-mentioned auxiliary materials to the concentrated liquid in the process after obtaining the protein concentrate such as card slurry in the production process of the powdered soy protein material, or the powdered soy protein material The product may be added to the protein concentrate again dispersed in water. The protein content of these protein concentrates is preferably 90% by weight or more in the solid content. Secondly, at least one heat treatment (composite heat treatment) is performed in the state of the mixed solution in which the auxiliary material is added and the protein content is adjusted to 60 to 85% by weight, and finally the heat treatment is performed twice or more. To be commercialized. The other one or more heat treatments may be performed at a stage before the auxiliary material is added, or may be a composite heat treatment after the second time. These two or more heat treatments are preferably direct steam blowing type high-temperature instantaneous heat treatment. The heat treatment is a UHT sterilization method in which high-temperature and high-pressure steam is blown directly into a soy protein solution, heated and held, and then rapidly released in a vacuum flash pan. The heat treatment conditions are in the range of 100 to 170 ° C., preferably 110 to 165 ° C., and the heating time is 0.5 seconds to 5 minutes, preferably 1 second to 60 seconds. At this time, the solution or slurry containing soybean protein to be heat-treated is heat-treated in the range of 3 to 12 according to the pH adjusted at each stage of the production process. Commercially available heat sterilizers employing this method can be used, such as VTIS sterilizers (Alfa Laval) and jet cooker devices. When the heat treatment is not performed twice or more, or when the heat treatment is not performed once with the protein content of the soy protein solution adjusted to 60 to 85% by weight, the powder satisfies all the requirements of A to D It becomes difficult to obtain a soybean protein material.
In addition to the above-described addition step, in another preferred embodiment, in the step of removing the insoluble dietary fiber from the slurry after the extraction step to obtain an extracted soy protein solution, a long period of time is used so that the contamination of the insoluble dietary fiber is minimized. The content of insoluble dietary fiber is 1% by weight or less, preferably 0.5% by weight or less, more preferably 0.5% by weight or less in the final product powdered soy protein material. It is preferable to remove so that it may become 0.2 weight% or less.

(Pickle liquid)
The powdery soy protein material obtained by the present invention can be prepared in a pickle solution that is dissolved in water and used for the production of processed meat products. The pickle liquid may contain 1 to 15% by weight, preferably 2 to 15% by weight, more preferably 4 to 10% by weight of the powdered soy protein material, and other egg whites or milk proteins as necessary. Such a protein material such as a powdery soy protein material other than the powdery soy protein material of the present invention can be used in combination. In this case, the blending ratio of the powdered soybean protein material of the present invention in the total protein material can be 20 to 100% by weight, and more preferably 30 to 90% by weight. In the powdery soybean protein material of the present invention, part or all of egg white and milk protein, which are blended as essential protein materials in the conventional pickle solution, can be replaced due to its excellent physical properties. Moreover, the salt, saccharides, superposition | polymerization phosphate, nitrite, seasoning, etc. which are contained in a normal pickle liquid can be included as needed.

(Meat processed products)
According to the present invention, various processed meat products can be manufactured by adding the pickle solution. Examples of processed meat products include ham, bacon, tonkatsu and grilled pork. The manufacturing method is not particularly limited, and may be a known manufacturing method. As raw materials to be added to processed meat products, in addition to powdered soy protein materials, different protein materials, thickening polysaccharides, phosphates, salt, saccharides, coloring agents, seasonings, fats and oils, preservatives, antioxidants Prepare a pickle solution by adding water to the agent, spices, etc., and inject or knead and mix this pickle solution into raw meat such as pork, beef, chicken, etc. Filling with non-woven fabric casing, meat net, bobbin, etc., heating with heating equipment (smoked house, boil, steamer, oven, etc.), drying, cooling and freezing.

Hereinafter, embodiments of the present invention will be specifically described with reference to examples.

(Production Example 1)
Add 10 times the amount of water to 10 kg of low-denatured defatted soybeans, adjust to pH 7.0 with sodium hydroxide, and extract with stirring at 50 ° C for 30 minutes with a homomixer (made by Tokushu Kika Kogyo Co., Ltd.) Centrifugation was performed at 3,000 × g to remove okara, and skimmed soymilk was obtained.
The obtained defatted soymilk was further centrifuged at 5,000 × g to obtain defatted soymilk from which components such as insoluble protein and dietary fiber remaining in the defatted soymilk and floating were removed.
Next, hydrochloric acid is added to this, the pH is adjusted to 4.5, the protein component is isoelectrically precipitated, and centrifuged to remove the acid-soluble component “whey” and the acid-insoluble fraction “card” Got. Water was added to the curd so that the solid content was 10%, and neutralized with sodium hydroxide to obtain a neutralized slurry.
Next, the dextrin “Paindex # 3” (DE = 25: manufactured by Matsutani Chemical Industry Co., Ltd.) so that the protein content in the solid content of the slurry becomes the ratio shown in Table 1 with respect to the neutralized slurry. After mixing, the primary heat treatment (140 ° C, 15 seconds) was then performed using a VTIS sterilizer (Alfa Laval), which is a direct steam blowing type high temperature instantaneous heat treatment device. .
To the soybean protein aqueous solution subjected to the primary sterilization treatment, 0.005% by weight of protein hydrolyzing enzyme “Alcalase” (manufactured by Novozymes) per dry matter amount was added and reacted at 50 ° C. for 10 minutes with stirring. This solution was subjected to secondary heat treatment (140 ° C., 15 seconds) using a VTIS sterilizer to inactivate the enzyme and then spray-dried to obtain a powdery soy protein material sample A. The degree of enzymatic degradation of Sample A at this time was 4% as 0.22M TCA solubility.

(Production Example 2)
In Production Example 1, a powdered soy protein material sample B prepared by the same process was obtained without performing a process of further centrifuging the defatted soymilk to remove insoluble components.

(Production Example 3)
In the same manner as in Production Example 1, “curd”, which is an acid-insoluble fraction, was prepared.
Next, water was added to the curd so that the solid content was 5% and neutralized with sodium hydroxide to obtain a neutralized slurry.
Next, the neutralized slurry was subjected to heat treatment (140 ° C., 15 seconds) only once using a VTIS sterilizer and spray-dried to obtain a powdery soybean protein material sample C.

(Test example)
Samples A to C obtained in Production Examples 1 to 3 were obtained by (1) protein content (%) in solid content and (2) 20% aqueous solution heated at 80 ° C. for 30 minutes in a hot water bath. Jelly strength (gf · cm), (3) Viscosity (mPa · s) of an aqueous solution of 5% sodium chloride added to 9% aqueous solution at 10 ° C, (4) 1 hour of 5% aqueous solution at 30,000 × g When centrifuged, the protein precipitation rate (%) relative to the protein concentration before centrifugation was measured by the measurement method described above, and Table 1 summarizes the measurement results of (1) to (4).
In addition, as a control, various powdered soy protein materials, such as “Fuji Oil Pro”, “New Fuji Pro HP”, “New Fuji Pro 1900” and “New Fuji Pro 3500” manufactured by Fuji Oil Co., Ltd. The above five measurement items were measured and listed in Table 1.

(Table 1)

From Table 1, sample A has a jelly strength of 50 gf · cm or more and a viscosity of 300 mPa · s or less, although the protein content is lower than that of sample C and some commercial products. And sufficiently low viscosity. And the protein precipitation rate of sample A was the lowest value in the sample.
On the other hand, although the viscosity of sample B was low, the jelly strength was weak, and the protein precipitation rate was considerably higher than that of sample A.
Sample C had good viscosity and jelly strength, but these physical properties are compatible only at a high protein concentration of 90% or more. When the protein content is the same as Sample A, “New Fuji Pro HP” Thus, it is considered that the jelly strength is greatly reduced. The protein precipitation rate of sample C was lower than that of sample B, but higher than that of sample A, and a value as high as that of sample A could not be obtained by simply reducing the protein concentration and heating.
There was no other commercially available product that has both a low protein content and a high jelly strength and low viscosity.
From the above results, in order to achieve both of these physical properties in a powdery soybean protein material having a protein content lower than 90%, as in sample A, the protein precipitation rate is higher than the protein concentration before centrifugation. It was thought that this was related to a very low precipitation rate of 12% or less.

(Application 1)
Select the powdered soy protein material of Samples A to C obtained in Production Examples 1 to 3 and 6 samples of “New Fuji Pro HP”, “New Fuji Pro 1900” and “B200”, and follow the formulation in Table 2. By a conventional method, 50 kg of pickle solution was prepared by stirring and mixing.
Using an injector, 4000 g of pickle solution was injected into 4000 g of pork loin so that the total amount was 8000 g. The injected meat was tumbled in a refrigerator at 5 ° C. for 12 hours and then filled into a fuzzy lath casing having a folding diameter of 13.5 cm. Heating was performed using a smoke house (ATRL HRL1081EL) at a setting of 78 ° C. until the center temperature reached 72 ° C. After the heating, the refrigerator was stored overnight at 5 ° C., and the obtained loin ham was evaluated as follows.

For each loin ham produced using each pickle solution, 6 panelists were used to evaluate the quality of the color and texture of the ham cross-section color according to a 10-point scoring system using the following evaluation criteria.
The average of the scores of 6 people is taken, “x” is less than 4 points, “△” is 4 to less than 6 points, “○” is 6 to less than 8 points, and “◎” is 8 to 10 points. It was evaluated. The results are shown in Table 3.
(Evaluation criteria)
○ Color tone 10 points: The most transparent and vivid red color 1 point: The most transparent and yellowish and dark red color ○ Food texture 10 points: The most hard and elastic 1 point: The softest and lack of elasticity

(Table 2) Pickle liquid formulation

(Table 3)

As shown in the results of Table 3, none of the samples and hams using commercially available products were evaluated as x, and had a certain quality. Among them, the quality of the ham of sample A was both in terms of color and texture. The result was particularly excellent compared to other evaluations.

(Application example 2)
Using the powdery soy protein material of Sample A obtained in Production Example 1, a pickle solution was prepared according to the formulation shown in Table 4, and Loin ham was prepared in the same manner as Application Example 2 using this. Although the obtained roast ham is a system that does not use egg white or milk protein, it has a quality comparable to roast ham prepared using sample A in application example 1.

(Table 4) Pickle liquid formulation

Claims

A powdery soy protein material characterized by satisfying the following requirements A, B, C and D.
A) The protein content of the powdered soybean protein material is 60 to 85% by weight in the solid content,
B) 1.6% by weight sodium chloride was added to a 20% by weight aqueous solution of powdered soy protein material, the prepared paste was sealed in a casing tube, heated in a hot water bath at 80 ° C. for 30 minutes, and refrigerated overnight. The gel strength of the gel obtained after standing is 50 gf · cm or more,
C) An aqueous solution in which 5% by weight of sodium chloride is added to a 9% by weight aqueous solution of powdered soy protein material is refrigerated at 5 ° C. for 5 hours, and the viscosity at 10 ° C. is 300 mPa · s or less,
D) The rate of protein precipitation when centrifuging a 5% by weight aqueous solution of powdered soy protein material at 30,000 × g for 1 hour is 12% by weight or less with respect to the protein concentration before centrifugation.
The powdery soybean protein material according to claim 1, wherein the protein content of requirement A) is 60 wt% or more and less than 70 wt% in the solid content.
The powdery soy protein material according to claim 1, wherein the protein content of requirement A) is 70 wt% or more and less than 80 wt% in the solid content.
The powdery soy protein material according to claim 1, wherein the protein content of requirement A) is 80 wt% or more and less than 85 wt% in the solid content.
The powdery soy protein material according to claim 1, wherein the protein content of requirement A) is 62 wt% or more and 83 wt% or less in the solid content.
The powdery soy protein material according to claim 1, wherein the protein content of requirement A) is 64 wt% to 80 wt% in the solid content.
The powdered soy protein material according to claim 1, wherein the carbohydrate content of the powdered soy protein material is 1 to 40% by weight in the solid content.
The powdered soy protein material according to claim 1, wherein the carbohydrate content of the powdered soy protein material is 5 to 30% by weight in the solid content.
The powdery soy protein material according to claim 7, wherein the carbohydrate in the powdered soy protein material contains a sugar or dietary fiber added as an auxiliary material.
The powdered soy protein material according to claim 1, wherein the content of the insoluble dietary fiber of the powdered soy protein material is 1% by weight or less in the solid content.
The powdered soy protein material according to claim 1, wherein the content of the insoluble dietary fiber of the powdered soy protein material is 0.2% by weight or less in the solid content.
The powdery soy protein material according to claim 1, wherein the jelly strength of requirement B) is 150 gf · cm or more.
The powdery soy protein material according to claim 1, wherein the viscosity of requirement C) is 100 mPa · s or less.
The powdered soy protein material according to claim 1, wherein the powdered soy protein material has a 0.22M TCA solubility of 2 to 20%.
The protein content of requirement A) is not less than 64% by weight and not more than 80% by weight in the solid content,
Carbohydrates in the powdered soy protein material include sugar or dietary fiber added as an auxiliary material,
The carbohydrate content of the powdery soy protein material is 5 to 30% by weight in the solid content,
The insoluble dietary fiber content of the powdered soy protein material is 0.2% by weight or less in the solid content,
The jelly strength of requirement B) is 150 gf · cm or more,
The viscosity of requirement C) is 100 mPa · s or less,
The powdery soy protein material according to claim 1.
A pickle solution in which the powdered soybean protein material according to claim 1 is dissolved.
A processed meat product, wherein the pickle liquid according to claim 16 is added.
A method for producing a processed meat product, comprising adding a pickle solution in which the powdered soybean protein material according to claim 1 is dissolved to raw material meat.
16. A method for producing a processed meat product, comprising adding the pickle solution in which the powdered soybean protein material according to claim 15 is dissolved to raw material meat.
A method for producing ham, characterized in that a pickle solution in which the powdered soybean protein material according to claim 1 is dissolved is injected into raw material meat using an injector.
16. A method for producing ham, which comprises injecting the pickle solution in which the powdered soy protein material according to claim 15 is dissolved into raw material meat using an injector.
Use of the powdery soy protein material according to claim 1 in a pickle solution.
Use of the powdered soy protein material according to claim 15 in a pickle solution.
The method for producing a powdery soy protein material according to claim 1, comprising the following steps.
A step of removing insoluble dietary fiber so as to be 1% by weight or less in the powdery soy protein material of the final product, and obtaining a liquid in which the soy protein is concentrated to 90% by weight or more in the solid content;
A step of mixing a carbohydrate with the soy protein concentrate to obtain a mixed solution having a protein content of 60 to 85% by weight in the solid content,
A step of subjecting the soy protein concentrate or the mixed solution to direct steam blowing type high-temperature instantaneous heat treatment twice or more, and performing the heat treatment on the mixed solution at least once.