WO2023190734A1 - Method for producing plant protein-containing liquid food - Google Patents

Method for producing plant protein-containing liquid food Download PDF

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Publication number
WO2023190734A1
WO2023190734A1 PCT/JP2023/012916 JP2023012916W WO2023190734A1 WO 2023190734 A1 WO2023190734 A1 WO 2023190734A1 JP 2023012916 W JP2023012916 W JP 2023012916W WO 2023190734 A1 WO2023190734 A1 WO 2023190734A1
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Prior art keywords
protein
liquid food
vegetable protein
salt
vegetable
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PCT/JP2023/012916
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French (fr)
Japanese (ja)
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昌伸 柳澤
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不二製油グループ本社株式会社
不二製油株式会社
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Priority to JP2024506572A priority Critical patent/JPWO2023190734A1/ja
Publication of WO2023190734A1 publication Critical patent/WO2023190734A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • the present invention relates to a method for producing a liquid food containing vegetable protein.
  • Examples of methods for suppressing aggregates include homogenization treatment, selection of a soybean protein material with reduced specific components, and pH adjustment (Patent Documents 1 and 2).
  • Patent Document 1 a liquid food based on soy milk and a salt-containing seasoning is subjected to a high-temperature heat treatment and then homogenized to make the aggregates finer. Methods to prevent the occurrence are described. However, since this method requires homogenization, there is a problem in that it is not possible to add solids such as meat and vegetables and perform all the processing at once.
  • Patent Document 2 describes a method of suppressing aggregation by selecting a specific soybean protein material with a reduced proportion of lipophilic protein.
  • the above method has a problem in that the soybean protein material is limited.
  • an object of the present invention is to provide a vegetable protein-containing liquid food containing a salt-containing seasoning that is resistant to aggregation even when heated and has excellent salt tolerance.
  • the present inventors have developed the above-mentioned method by treating raw materials containing vegetable proteins such as soybeans with protein deamidating enzymes such as protein glutaminase.
  • the present invention was completed based on the discovery that the problem could be solved.
  • the sodium content of the deamidated vegetable protein raw material obtained by allowing a protein deamidating enzyme to act on the vegetable protein raw material and the liquid food containing vegetable protein is 0.3% by weight or more in terms of salt equivalent.
  • a method for producing a vegetable protein-containing liquid food which comprises mixing salt-containing seasonings and heat-sterilizing the mixture.
  • a vegetable protein containing a salt-containing seasoning with a good flavor which is characterized by being resistant to aggregation due to heat treatment, despite containing alkali metal ions such as sodium contained in common salt. It is now possible to provide liquid foods containing this substance.
  • the vegetable protein-containing liquid food of the present invention includes a vegetable protein raw material treated with a protein deamidating enzyme, and a sodium content of the vegetable protein-containing liquid food of 0.3% by weight as a salt equivalent. As described above, the salt-containing seasoning is mixed and heat sterilized. The present invention will be explained in detail below.
  • the vegetable protein-containing liquid food in the present invention is a liquid food containing at least a vegetable protein raw material and a salt-containing seasoning, and includes, for example, bases for soups, stews, hotpots, soups, sauces, and the like. It can also be used as a food raw material.
  • “vegetable” does not mean that animal raw materials are not included at all, but specifically means that animal-derived raw materials account for less than 50% by weight of all raw materials. In more preferred embodiments, the amount of animal-derived raw materials may be 40% by weight or less, 30% by weight or less, 20% by weight or less, 10% by weight or less, or 0% by weight of the total raw materials.
  • the vegetable protein raw material is a raw material containing at least vegetable protein as protein.
  • powdered proteins such as concentrated proteins and isolated proteins, vegetable milk, soy flour, etc. can be used.
  • the type of plant is not limited as long as it has a protein that reacts with salt, such as globulin in the case of soybeans, but includes soybeans, beans such as peas, broad beans, and chickpeas, almonds, and hazelnuts. , seeds such as cashew nuts, walnuts, peanuts, and pistachios, and grains such as rice and oats. It is also possible to mix and use these in an appropriate ratio.
  • the vegetable protein content in the vegetable protein-containing liquid food is not particularly limited, but is preferably 0.01 to 8% by weight, more preferably 0.1 to 8% by weight, even more preferably 0.3 to 5% by weight. %. If the vegetable protein content is too high, aggregation tends to occur more easily during heat treatment.
  • Plant milk When using plant milk, which is milk (milk-like liquid) obtained using plant raw materials as a basic raw material, as a raw material for vegetable protein, it is necessary to use plant milk that is not only milk from which the insoluble fraction (okara) has been removed, but also milk that has been removed from the plant milk.
  • a slurry obtained by finely pulverizing the insoluble fraction (Okara) without removing the insoluble fraction (Okara) can also be used.
  • floating layer cream fraction with the lowest specific gravity containing lipids
  • intermediate layer water-soluble fraction containing less lipids and more proteins and carbohydrates
  • the middle layer (2) of the water-soluble fraction with low lipid content is removed or collected, and the floating layer (2) is separated as an insoluble fraction.
  • 1) or the precipitate layer (3), or a combination of (1) and (3) can be used.
  • soymilk which is obtained by extracting whole soybeans or defatted soybeans with water and removing okara, which is an insoluble fiber, to obtain soymilk with a better flavor.
  • okara which is an insoluble fiber
  • soybean milk obtained by dissolving soybean flour in water can also be used.
  • Protein deamidase In the vegetable protein-containing liquid food of the present invention, it is important to allow a protein deamidase to act on the raw material containing the vegetable protein.
  • Protein deamidase has the effect of directly acting on the amide group of the side chain of an amino acid constituting a protein to deamidate it and liberate ammonia without cleaving the peptide bonds of the protein or crosslinking the protein.
  • protein deamidases include protein glutaminase, which acts directly on the amide group of the side chain of glutamine residues contained in proteins, liberates ammonia, and converts glutamine residues into glutamic acid residues.
  • Examples include protein asparaginase, which directly acts on the amide group of the side chain of the asparagine residue contained therein to liberate ammonia and convert the asparagine residue into an aspartic acid residue.
  • protein asparaginase which directly acts on the amide group of the side chain of the asparagine residue contained therein to liberate ammonia and convert the asparagine residue into an aspartic acid residue.
  • at least one of protein glutaminase and protein asparaginase is used as the protein deamidase.
  • the activity of the protein deamidase of the present invention is measured by the following method. (1) Add 0.1 ml of an aqueous solution containing protein deamidase to 1 ml of 0.2 M phosphate buffer (pH 6.5) containing 30 mM ZX-Gly, incubate at 37°C for 10 minutes, and then add 0.4 M TCA. Add 1 ml of the solution to stop the reaction. As a blank, 0.1 ml of an aqueous solution containing protein deamidase was added to 1 ml of 0.2 M phosphate buffer (pH 6.5) containing 30 mM ZX-Gly and 1 ml of 0.4 M TCA solution. Prepare by incubating at °C for 10 minutes.
  • Z is benzyloxycarbonyl
  • X is an L-glutamine residue or an L-asparagine residue
  • Gly represents a glycine residue. That is, when X is an L-glutamine residue, "ZX-Gly” is benzyloxycarbonyl-L-glutaminylglycine, and when X is an L-asparagine residue, “ZX-Gly” is benzyloxycarbonyl-L-glutaminylglycine. “ZX-Gly” is benzyloxycarbonyl-L-asparaginylglycine.
  • the amount of ammonia produced by the reaction is measured for the solution obtained in (1).
  • the amount of ammonia can be measured using, for example, Ammonia Test Wako (Wako Pure Chemical Industries, Ltd.).
  • the ammonia concentration in the reaction solution is determined from a calibration curve representing the relationship between ammonia concentration and absorbance (630 nm) created using an ammonia standard solution (ammonium chloride).
  • the activity of protein deamidase is calculated from the following formula, where one unit is the amount of enzyme that produces 1 ⁇ mol of ammonia per minute.
  • Enzyme activity (U/ml) ammonia concentration in reaction solution (mg/L) x (1/17.03) x (reaction solution volume/enzyme solution volume) x (1/10) x Df (In the formula, the reaction liquid volume is 2.1, the enzyme solution volume is 0.1, Df is the dilution ratio of the enzyme solution. Also, 17.03 is the molecular weight of ammonia)
  • the method of treating vegetable protein with protein deamidating enzyme is not particularly limited, but for example, a method of adding protein deamidating enzyme alone or together with other raw materials to a solution in which vegetable protein is dissolved. can be given.
  • the treatment conditions for deamidation using protein deamidase are not particularly limited, but the plant protein concentration, reaction temperature, reaction pH, reaction time, amount of enzyme added (enzyme concentration), etc. may be adjusted to find the optimum conditions according to the enzyme used. All you have to do is set the reaction conditions.
  • the reaction temperature is, for example, 2 to 80°C, preferably 5 to 70°C, more preferably 10 to 60°C.
  • the reaction pH is, for example, 2-10, preferably 4-8.
  • the reaction time is, for example, 10 seconds to 72 hours, preferably 10 minutes to 24 hours.
  • the amount of enzyme added is, for example, 0.01 to 500 (U/g plant protein raw material), preferably 0.05 to 300 (U/g plant protein raw material), more preferably 0.1 to 200 (U/g plant protein raw material). g plant protein raw material), more preferably 0.25 to 100 (U/g vegetable protein raw material).
  • U/g plant protein raw material is the number of units per 1 g of plant protein raw material on which protein deamidating enzyme is to act.
  • a protein deamidase inactivation step may be added as necessary.
  • the inactivation conditions are not particularly limited as long as the temperature is higher than the temperature at which protein deamidase is inactivated.
  • chelating agent A chelating agent can be added to the vegetable protein-containing liquid food of the present invention.
  • the chelating agent that can be used in the present invention is a non-metallic ligand that binds to metal ions in solution, and binds to one metal ion through multiple coordination atoms within the ligand molecule, reducing the activity of that metal ion. Examples thereof include, but are not limited to, sodium citrate, sodium succinate, sodium tartrate, sodium gluconate, and phytic acid.
  • the amount of the chelating agent in the vegetable protein-containing liquid food is not particularly limited, but is preferably 0.1 to 1% by weight, more preferably 0.1 to 0.7% by weight, and even more preferably 0.1 to 0. .5% by weight. If the amount of the chelating agent is 0.1% by weight or more, the inhibition of aggregation may be further improved. On the other hand, if the amount of the chelating agent is high, the flavor may be affected.
  • salt-containing seasoning used in the present invention is not particularly limited as long as it contains an alkali metal such as sodium and potassium, but examples thereof include table salt, meat extract, fish extract, soy sauce, sauce, etc. be done. These salt-containing seasonings can be used appropriately depending on the desired flavor of the vegetable protein-containing liquid food. Salt-containing seasonings are used so that the sodium content of the vegetable protein-containing liquid food is 0.3% by weight or more, more preferably 0.5% by weight or more, and even more preferably 1% by weight or more, in terms of salt equivalent. be able to. Further, the upper limit is 20% by weight or less, and it can be used within a range where the flavor is suitable.
  • the vegetable protein-containing liquid food may contain auxiliary raw materials in addition to the vegetable protein raw material and the salt-containing seasoning.
  • auxiliary raw materials animal protein foods such as meat and fish meat, dairy products, mushrooms, vegetables such as onions, carrots, cabbage, tomatoes, celery, spinach, corn, potatoes, kaboya, etc. may be used singly or optionally. They can be included in combination as appropriate. Moreover, these may be added as ground products, squeezed liquid, etc.
  • the auxiliary raw materials include seasonings other than the above-mentioned salt-containing seasonings (in this specification, these are simply referred to as "seasonings"), and examples thereof include sugar, seasoned sake, and the like.
  • lipids, various gums, stabilizers, fragrances, spices, colorants, pH adjusters, fragrances, etc. can also be used as appropriate auxiliary raw materials.
  • the method for manufacturing vegetable protein-containing liquid foods involves mixing vegetable protein raw materials, salt-containing seasonings, and other auxiliary materials, and heating the mixture at high temperatures for sterilization. If necessary, cooking may be performed before high-temperature heating.
  • the order in which the raw materials are mixed does not matter, and the timing does not matter, even if they are cooked before being heated to a high temperature. For example, all the raw materials may be mixed and then cooked, or other raw materials other than the vegetable protein raw material may be mixed and cooked, and then the vegetable protein raw material may be added. It is also possible to prepare a liquid by simply mixing the raw materials and then cooking it by heating it at a high temperature. Further, in order to prevent the raw material mixture from clogging when using a heat exchanger or homogenizer during high-temperature heating, it may be homogenized by pulverizing or straining in advance.
  • Heating conditions are not particularly limited, but for example, when improving the shelf life of a liquid food containing vegetable protein, the heating conditions are preferably 80 to 160°C, more preferably 110 to 150°C.
  • the heating time is preferably 1 second to 60 minutes, more preferably 3 seconds to 40 minutes.
  • the vegetable protein-containing liquid food after being heated at a high temperature can be subjected to a deaeration treatment.
  • the vegetable protein-containing liquid food obtained by the method of the present invention can be used as a food raw material in various cooking methods.
  • rice such as porridge and cooked rice
  • soups such as pot-au-feu, chowder, pork soup, and miso soup
  • pasta such as cream pasta and Japanese-style carbonara
  • various noodles such as stewed udon and tandan noodles, chawanmushi and various stews (pumpkin, Chinese cabbage, etc.)
  • Examples include cabbage, chicken, pork, salmon, etc.), various hot pot dishes such as yose-nabe, dandan-nabe, and hot-pot dishes, as well as gratin, doria, lasagna, doria, coquille, and curry that use sauces. It has a strong flavor.
  • Examples 1 to 4 The soybean milk cream processed according to Production Example 1 was added to the salt concentration according to Table 1, sealed in a retort pouch, and heated at 121° C. for 30 minutes at high temperature and high pressure to prepare a vegetable protein-containing liquid food.
  • the presence or absence of aggregation was evaluated as follows by (1) visual observation and (2) particle size measurement.
  • the final evaluation was performed by visual inspection and comprehensive evaluation of the particle size. (Visual observation: ⁇ and particle size evaluation 2 or more) was judged as passing, and (visual observation: x or particle size evaluation 1) was judged as failing.
  • Example 5-6 Salt was added to each of the vegetable protein raw materials described in Production Example 2-3 at a concentration according to Table 2, sealed in a retort pouch, and heated at 121°C for 30 minutes at high temperature and pressure to produce vegetable protein-containing ingredients. A liquid food was prepared.
  • Salt was added to the above-mentioned unadjusted soy milk and oat milk to have a salt concentration according to Table 2, sealed in a retort pouch, and heated at 121°C for 30 minutes at high temperature and pressure to prepare a vegetable protein-containing liquid food. .
  • Example 2 The presence or absence of aggregation was evaluated in the same manner as in Example 1 by (1) visual observation and (2) particle size measurement.
  • Example 7-8 Add salt to the vegetable protein raw material whose protein content has been adjusted as described in Production Example 4-5 so that the concentration is according to Table 3, seal it in a retort pouch, and heat it at 121°C for 30 minutes at high temperature and high pressure. A liquid food containing vegetable protein was prepared.

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Abstract

The present invention addresses the problem of providing a plant protein-containing liquid food that contains a salt-containing seasoning and that exhibits an excellent salt resistance and does not coagulate even when heated.　It has been discovered that a plant protein-containing liquid food that exhibits an excellent salt resistance and does not coagulate even when heated, can be produced by: mixing a deamidation-processed plant protein starting material yielded by the action of a protein deamidase on a plant protein starting material, with a salt-containing seasoning such that the sodium content of the plant protein-containing liquid food is at least 0.3 weight% as the salt-equivalent amount; and heating and sterilizing.

Description

植物性蛋白質含有液状食品の製造方法Method for producing liquid food containing vegetable protein
　本発明は、植物性蛋白質含有液状食品の製造方法に関する。 The present invention relates to a method for producing a liquid food containing vegetable protein.
　近年、地球温暖化に代表される気候変動、環境意識の高いミレニアル世代以降の購買に与える影響力の拡大、動物愛護の意識、動物性たんぱく質を使用した場合コレステロールがたまる等の健康上の問題、そして感染症予防の観点から、乳代替として豆乳などに代表される植物乳を取り入れる動きがミレニアル世代以降を中心に拡大している。 In recent years, climate change represented by global warming, the increasing influence of environmentally conscious millennials on purchasing, awareness of animal welfare, health problems such as cholesterol buildup when using animal protein, From the perspective of preventing infectious diseases, there is a growing movement, especially among the millennial generation, to use plant milks such as soy milk as milk substitutes.
　植物乳は上記流れに伴い使用用途がひろがり、飲料用途以外に調理用途、例えば鍋などでの使用も増えている。しかし、植物乳、特に豆乳に代表される植物性乳を調理用途に用いた場合、塩やミネラルと反応し凝集物が生じ、見た目上好ましくないという問題がある。 Along with the above trend, the uses of vegetable milk are expanding, and in addition to drinking uses, its use in cooking, such as in pots, is also increasing. However, when vegetable milk, especially vegetable milk such as soy milk, is used for cooking purposes, there is a problem in that it reacts with salt and minerals and forms aggregates, which are undesirable in appearance.
凝集物を抑制する方法として、例えば、均質化処理、特定の成分が低減された大豆蛋白質素材の選択、ｐＨ調整、が挙げられる（特許文献１～２）。 Examples of methods for suppressing aggregates include homogenization treatment, selection of a soybean protein material with reduced specific components, and pH adjustment (Patent Documents 1 and 2).
特開昭５９－２２７２６１号公報Japanese Patent Application Publication No. 59-227261 特開２０１５－３３３４４号JP2015-33344
　しかしながら、特許文献１では、豆乳、含塩調味料を基材とした液状食品を、高温加熱処理後に均質化処理することにより凝集物を微細化して、喫食時における加熱の際に生じる凝集物の発生を抑える方法が記載されている。しかし、この方法は均質化を要するため肉，野菜等の固形物を加えて一度にすべての処理を行うことはできないという問題がある。 However, in Patent Document 1, a liquid food based on soy milk and a salt-containing seasoning is subjected to a high-temperature heat treatment and then homogenized to make the aggregates finer. Methods to prevent the occurrence are described. However, since this method requires homogenization, there is a problem in that it is not possible to add solids such as meat and vegetables and perform all the processing at once.
　特許文献２では、脂質親和性蛋白質の割合が低減された特定の大豆蛋白素材を選択することで凝集を抑制する方法が記載されている。しかし、上記方法では、大豆蛋白質素材が限定的であるという問題がある。 Patent Document 2 describes a method of suppressing aggregation by selecting a specific soybean protein material with a reduced proportion of lipophilic protein. However, the above method has a problem in that the soybean protein material is limited.
上記以外にも大豆たんぱく質を含有する液状食品に予め重曹等のｐＨ調整剤を加熱前に添加しｐＨをアルカリ側に調整することによって、凝集を抑制する方法も知られている。しかし、大豆蛋白質濃度が高くなれば、ｐＨ調整剤の添加量も多くなり、風味、色調が損なわれるという問題がある。 In addition to the above, there is also a known method of suppressing aggregation by adding a pH adjuster such as sodium bicarbonate to a liquid food containing soybean protein before heating to adjust the pH to an alkaline side. However, as the soybean protein concentration increases, the amount of pH adjuster added also increases, resulting in a problem that flavor and color tone are impaired.
　更に近年、クリーンラベルの観点から、無添加、脱化学物質に対する関心も高まっている。 Furthermore, in recent years, there has been increasing interest in additive-free and chemical-free products from the perspective of clean labels.
上記状況から、本発明は、加熱しても凝集が生じにくい耐塩性に優れた含塩調味料を含む植物性蛋白質含有液状食品を提供することを課題とする。 In view of the above circumstances, an object of the present invention is to provide a vegetable protein-containing liquid food containing a salt-containing seasoning that is resistant to aggregation even when heated and has excellent salt tolerance.
　本発明者らは、上記課題解決に向けて鋭意検討した結果、大豆などに代表される植物性蛋白質を含有する原料に対し、プロテイングルタミナーゼなどの蛋白質脱アミド化酵素にて処理を行うことにより上記課題を解決できるという知見を見出し、本発明を完成させた。 As a result of intensive studies aimed at solving the above-mentioned problems, the present inventors have developed the above-mentioned method by treating raw materials containing vegetable proteins such as soybeans with protein deamidating enzymes such as protein glutaminase. The present invention was completed based on the discovery that the problem could be solved.
すなわち、本発明は、
（１）植物性蛋白質原料に、蛋白質脱アミド酵素を作用させて得られる脱アミド処理植物性蛋白質原料と、植物性蛋白質含有液状食品のナトリウム含量が食塩相当量として０．３重量％以上になるように、含塩調味料を混合し、加熱殺菌することを特徴とする、植物性蛋白質含有液状食品の製造方法、
（２）植物性蛋白質含有液状食品中の植物性蛋白質含量が０．０１～８重量％であることを特徴とする、（１）記載の植物性蛋白質含有液状食品の製造方法、
（３）蛋白質脱アミド酵素がプロテイングルタミナーゼであることを特徴とする、（１）又は(２)記載の植物性蛋白質含有液状食品の製造方法、
（４）加熱殺菌の加熱温度が８０～１６０℃、加熱時間が１秒～６０分であることを特徴とする、（１）記載の物性蛋白質含有液状食品の製造方法、
（５）加熱殺菌の加熱温度が８０～１６０℃、加熱時間が１秒～６０分であることを特徴とする、（２）記載の物性蛋白質含有液状食品の製造方法、
（６）加熱殺菌の加熱温度が８０～１６０℃、加熱時間が１秒～６０分であることを特徴とする、（３）記載の物性蛋白質含有液状食品の製造方法、
（７）蛋白質脱アミド処理植物性蛋白質原料と含塩調味料を含む、ナトリウム含量が食塩相当量として０．３重量％以上である植物性蛋白質含有液状食品、
である。 That is, the present invention
(1) The sodium content of the deamidated vegetable protein raw material obtained by allowing a protein deamidating enzyme to act on the vegetable protein raw material and the liquid food containing vegetable protein is 0.3% by weight or more in terms of salt equivalent. A method for producing a vegetable protein-containing liquid food, which comprises mixing salt-containing seasonings and heat-sterilizing the mixture.
(2) The method for producing a vegetable protein-containing liquid food according to (1), characterized in that the vegetable protein content in the vegetable protein-containing liquid food is 0.01 to 8% by weight;
(3) The method for producing a vegetable protein-containing liquid food according to (1) or (2), wherein the protein deamidase is protein glutaminase;
(4) The method for producing a liquid food containing physical proteins according to (1), characterized in that the heating temperature for heat sterilization is 80 to 160°C and the heating time is 1 second to 60 minutes;
(5) The method for producing a liquid food containing physical protein according to (2), characterized in that the heating temperature for heat sterilization is 80 to 160 ° C. and the heating time is 1 second to 60 minutes.
(6) The method for producing a liquid food containing physical protein according to (3), characterized in that the heating temperature for heat sterilization is 80 to 160°C and the heating time is 1 second to 60 minutes;
(7) A vegetable protein-containing liquid food containing a protein-deamidated vegetable protein raw material and a salt-containing seasoning, and having a sodium content of 0.3% by weight or more in terms of salt equivalent;
It is.
　本発明により、例えば食塩に含まれるナトリウムに代表されるアルカリ金属イオンを含むにもかかわらず、加熱処理により凝集の生じにくいことを特徴とする、風味良好な含塩調味料を含有した植物性蛋白質含有液状食品の提供が可能となった。 According to the present invention, a vegetable protein containing a salt-containing seasoning with a good flavor, which is characterized by being resistant to aggregation due to heat treatment, despite containing alkali metal ions such as sodium contained in common salt. It is now possible to provide liquid foods containing this substance.
　本発明の植物性蛋白質含有液状食品は、植物性蛋白質原料に、蛋白質脱アミド酵素にて処理した植物性蛋白質原料と、植物性蛋白質含有液状食品のナトリウム含量が食塩相当量として０．３重量％以上になるように、含塩調味料を混合し、加熱殺菌することを特徴とするものである。以下、本発明を詳細に説明する。 The vegetable protein-containing liquid food of the present invention includes a vegetable protein raw material treated with a protein deamidating enzyme, and a sodium content of the vegetable protein-containing liquid food of 0.3% by weight as a salt equivalent. As described above, the salt-containing seasoning is mixed and heat sterilized. The present invention will be explained in detail below.
（植物性蛋白質含有液状食品）
　本発明における植物性蛋白質含有液状食品は、少なくとも植物性蛋白質原料と含塩調味料を含む液状食品であり、例えばスープ、シチュー、鍋等のベース、つゆ、ソースなどが例示される。また、食品原料としても使用することが出来る。ここで、植物性とは、動物性原料が全く含まれないことを意味せず、具体的には動物由来原料が全原料中５０重量％未満以下であることを意味する。より好ましい態様としては動物由来原料が全原料中４０重量％以下、３０重量％以下、２０重量％以下、１０重量％以下又は０重量％であり得る。 (Liquid food containing vegetable protein)
The vegetable protein-containing liquid food in the present invention is a liquid food containing at least a vegetable protein raw material and a salt-containing seasoning, and includes, for example, bases for soups, stews, hotpots, soups, sauces, and the like. It can also be used as a food raw material. Here, "vegetable" does not mean that animal raw materials are not included at all, but specifically means that animal-derived raw materials account for less than 50% by weight of all raw materials. In more preferred embodiments, the amount of animal-derived raw materials may be 40% by weight or less, 30% by weight or less, 20% by weight or less, 10% by weight or less, or 0% by weight of the total raw materials.
（植物性蛋白質原料）
植物性蛋白質原料とは、蛋白質として植物性蛋白質を少なくとも含有する原料である。該植物性蛋白質原料として、濃縮蛋白や分離蛋白などの粉末状蛋白質や、植物乳、豆粉などを使用することができる。植物の種類は、例えば、大豆の場合グロブリンが挙げられるように塩と反応する蛋白質を有する植物であれば限定されないが、大豆、エンドウ豆、ソラマメ、ヒヨコ豆に代表される豆類、アーモンド、へーゼルナッツ、カシューナッツ、クルミ、落花生、ピスタチオなどに代表される種子類、米、オーツ麦に代表される穀物類などが挙げられる。また、これらを適当な割合で混合して使用することも可能である。 (vegetable protein raw material)
The vegetable protein raw material is a raw material containing at least vegetable protein as protein. As the vegetable protein raw material, powdered proteins such as concentrated proteins and isolated proteins, vegetable milk, soy flour, etc. can be used. The type of plant is not limited as long as it has a protein that reacts with salt, such as globulin in the case of soybeans, but includes soybeans, beans such as peas, broad beans, and chickpeas, almonds, and hazelnuts. , seeds such as cashew nuts, walnuts, peanuts, and pistachios, and grains such as rice and oats. It is also possible to mix and use these in an appropriate ratio.
　植物性蛋白質含有液状食品中の植物性蛋白質含量は特に限定されないが、好ましくは０．０１～８重量％であり、より好ましくは０．１～８重量％、更に好ましくは０．３～５重量％である。植物性蛋白質含量が多すぎる場合、加熱処理により凝集が起こりやすくなる傾向がある。 The vegetable protein content in the vegetable protein-containing liquid food is not particularly limited, but is preferably 0.01 to 8% by weight, more preferably 0.1 to 8% by weight, even more preferably 0.3 to 5% by weight. %. If the vegetable protein content is too high, aggregation tends to occur more easily during heat treatment.
（植物乳）
　植物性蛋白質原料として、植物原料を基本原料として得られるミルク（乳濁状の液体）である植物乳を使用する場合、植物乳から不溶性画分（オカラ）を除去したもののみならず植物乳から不溶性画分（オカラ）を除去せずに不溶性画分（オカラ）を微粉砕したスラリー状のものも使用することができる。
また、植物乳から、（１）浮上層（脂質を含む比重の最も小さいクリーム画分）、（２）中間層（脂質が少なく蛋白質、糖質を多く含む水溶性画分）、（３）沈殿層（脂質と食物繊維を多く含む不溶性画分）、の三層の画分に分け、脂質含量の少ない水溶性画分の中間層（２）を除去又は回収し、不溶性画分として浮上層（１）又は沈殿層（３）を回収するか、あるいは（１）と（３）を合わせて回収したものも使用することができる。
例えば大豆では、丸大豆や脱脂大豆から水で抽出し、不溶性繊維であるオカラを除去して得られる、一般的な豆乳を使用することができ、その際に風味がより良好な豆乳を得るために適宜改良された製法や特開２０１２－０１６３４８号に開示される大豆乳化組成物も適用することができる。
また、他の例示として、大豆粉を水に溶かして得られる大豆乳も使用できる。 (Plant milk)
When using plant milk, which is milk (milk-like liquid) obtained using plant raw materials as a basic raw material, as a raw material for vegetable protein, it is necessary to use plant milk that is not only milk from which the insoluble fraction (okara) has been removed, but also milk that has been removed from the plant milk. A slurry obtained by finely pulverizing the insoluble fraction (Okara) without removing the insoluble fraction (Okara) can also be used.
In addition, from vegetable milk, (1) floating layer (cream fraction with the lowest specific gravity containing lipids), (2) intermediate layer (water-soluble fraction containing less lipids and more proteins and carbohydrates), and (3) precipitation. The middle layer (2) of the water-soluble fraction with low lipid content is removed or collected, and the floating layer (2) is separated as an insoluble fraction. 1) or the precipitate layer (3), or a combination of (1) and (3) can be used.
For example, with soybeans, you can use common soymilk, which is obtained by extracting whole soybeans or defatted soybeans with water and removing okara, which is an insoluble fiber, to obtain soymilk with a better flavor. Appropriately improved production methods and soybean emulsion compositions disclosed in JP-A No. 2012-016348 can also be applied.
Further, as another example, soybean milk obtained by dissolving soybean flour in water can also be used.
（蛋白質脱アミド酵素）
　本発明の植物性蛋白質含有液状食品では、植物性蛋白質を含有する原料に蛋白質脱アミド酵素を作用させることが重要である。蛋白質脱アミド酵素は、タンパク質のペプチド結合の切断及びタンパク質の架橋を伴うことなく、タンパク質を構成するアミノ酸の側鎖のアミド基に直接作用して脱アミド化し、アンモニアを遊離させる作用を有する。タンパク質脱アミド酵素としては、具体的には、タンパク質に含まれるグルタミン残基の側鎖のアミド基に直接作用してアンモニアを遊離させてグルタミン残基をグルタミン酸残基に変換するプロテイングルタミナーゼやタンパク質に含まれるアスパラギン残基の側鎖のアミド基に直接作用してアンモニアを遊離させてアスパラギン残基をアスパラギン酸残基に変換するプロテインアスパラギナーゼが挙げられる。本発明では、タンパク質脱アミド酵素として、プロテイングルタミナーゼおよびプロテインアスパラギナーゼの内、少なくとも1種以上を使用する。 (Protein deamidase)
In the vegetable protein-containing liquid food of the present invention, it is important to allow a protein deamidase to act on the raw material containing the vegetable protein. Protein deamidase has the effect of directly acting on the amide group of the side chain of an amino acid constituting a protein to deamidate it and liberate ammonia without cleaving the peptide bonds of the protein or crosslinking the protein. Specifically, protein deamidases include protein glutaminase, which acts directly on the amide group of the side chain of glutamine residues contained in proteins, liberates ammonia, and converts glutamine residues into glutamic acid residues. Examples include protein asparaginase, which directly acts on the amide group of the side chain of the asparagine residue contained therein to liberate ammonia and convert the asparagine residue into an aspartic acid residue. In the present invention, at least one of protein glutaminase and protein asparaginase is used as the protein deamidase.
  本発明のタンパク質脱アミド酵素の活性は、下記の方法で測定する。
（１）３０ｍＭ  Z-X-Glyを含む０．２Mリン酸バッファー（ｐＨ６．５）１ｍｌにタンパク質脱アミド酵素を含む水溶液０．１ｍｌを添加して、３７℃、１０分間インキュベートした後、０．４Ｍ　ＴＣＡ溶液を1ｍｌ加えて反応を停止する。ブランクとして、３０ｍＭ  Z-X-Glyを含む０．２Ｍリン酸バッファー（ｐＨ６．５）１ｍｌと０．４Ｍ　ＴＣＡ溶液を１ｍｌ加えたものに、タンパク質脱アミド酵素を含む水溶液０．１ｍｌを添加して、３７℃で１０分間インキュベートしたものを調製する。ここで、「Z-X-Gly」において、Zはベンジルオキシカルボニル、XはL-グルタミン残基又はL-アスパラギン残基であり、Glyはグリシン残基を示す。即ち、XがL-グルタミン残基である場合には「Z-X-Gly」はベンジルオキシカルボニル-L-グルタミニルグリシン（Benzyloxycarbonyl-L-glutaminylglycine）であり、XがL-アスパラギン残基である場合には「Z-X-Gly」はベンジルオキシカルボニル-L-アスパラギニルグリシン（Benzyloxycarbonyl-L-asparaginylglycine）である。測定対象となるタンパク質脱アミド酵素がプロテイングルタミナーゼである場合には、「Z-X-Gly」はXがL-グルタミン残基であるものを使用し、測定対象となるタンパク質脱アミド酵素がプロテインアスパラギナーゼである場合には、「Z-X-Gly」はXがL-アスパラギン残基であるものを使用する。
　（２）（１）で得られた溶液について、反応により生じたアンモニア量の測定を行う。アンモニア量の測定は、例えば、アンモニアテストワコー（和光純薬）を用いて行うことができる。アンモニア標準液（塩化アンモニウム）を用いて作成したアンモニア濃度と吸光度（６３０ｎｍ）の関係を表す検量線より、反応液中のアンモニア濃度を求める。
　（３）タンパク質脱アミド酵素の活性は、1分間に１μｍｏｌのアンモニアを生成する酵素量を1単位とし、以下の式から算出する。
　酵素活性（Ｕ／ｍｌ）＝反応液中のアンモニア濃度（ｍｇ/L）×（１／１７．０３）×（反応液量／酵素溶液量）×（１/１０）×Ｄｆ
　（式中、反応液量は２．１、酵素溶液量は０．１、Ｄｆは酵素溶液の希釈倍率である。また、１７．０３はアンモニアの分子量） The activity of the protein deamidase of the present invention is measured by the following method.
(1) Add 0.1 ml of an aqueous solution containing protein deamidase to 1 ml of 0.2 M phosphate buffer (pH 6.5) containing 30 mM ZX-Gly, incubate at 37°C for 10 minutes, and then add 0.4 M TCA. Add 1 ml of the solution to stop the reaction. As a blank, 0.1 ml of an aqueous solution containing protein deamidase was added to 1 ml of 0.2 M phosphate buffer (pH 6.5) containing 30 mM ZX-Gly and 1 ml of 0.4 M TCA solution. Prepare by incubating at ℃ for 10 minutes. Here, in "ZX-Gly", Z is benzyloxycarbonyl, X is an L-glutamine residue or an L-asparagine residue, and Gly represents a glycine residue. That is, when X is an L-glutamine residue, "ZX-Gly" is benzyloxycarbonyl-L-glutaminylglycine, and when X is an L-asparagine residue, "ZX-Gly" is benzyloxycarbonyl-L-glutaminylglycine. "ZX-Gly" is benzyloxycarbonyl-L-asparaginylglycine. If the protein deamidase to be measured is protein glutaminase, use "ZX-Gly" where X is an L-glutamine residue, and if the protein deamidase to be measured is protein asparaginase. In this case, "ZX-Gly" is used where X is an L-asparagine residue.
(2) The amount of ammonia produced by the reaction is measured for the solution obtained in (1). The amount of ammonia can be measured using, for example, Ammonia Test Wako (Wako Pure Chemical Industries, Ltd.). The ammonia concentration in the reaction solution is determined from a calibration curve representing the relationship between ammonia concentration and absorbance (630 nm) created using an ammonia standard solution (ammonium chloride).
(3) The activity of protein deamidase is calculated from the following formula, where one unit is the amount of enzyme that produces 1 μmol of ammonia per minute.
Enzyme activity (U/ml) = ammonia concentration in reaction solution (mg/L) x (1/17.03) x (reaction solution volume/enzyme solution volume) x (1/10) x Df
(In the formula, the reaction liquid volume is 2.1, the enzyme solution volume is 0.1, Df is the dilution ratio of the enzyme solution. Also, 17.03 is the molecular weight of ammonia)
  植物性蛋白質をタンパク質脱アミド酵素にて処理する方法は、特に限定されないが、例えば、植物性蛋白質を溶解した溶液に、タンパク質脱アミド酵素を酵素単独で、あるいは他の原料とともに加え、処理する方法があげられる。タンパク質脱アミド酵素による脱アミド化の処理条件は特に限定しないが、植物蛋白質濃度、反応温度、反応ｐＨ、反応時間及び酵素添加量（酵素濃度）等を調整し、使用する酵素に応じた最適な反応条件を設定すればよい。
具体的には、反応温度は、例えば２～８０℃、好ましくは５～７０℃、より好ましくは１０～６０℃である。反応ｐＨは、例えば２～１０、好ましくは４～８である。反応時間は、例えば１０秒～７２時間、好ましくは１０分～２４時間である。また、酵素添加量は、例えば、０．０１～５００（Ｕ／ｇ植物タンパク質原料）、好ましくは０．０５～３００（Ｕ／ｇ植物タンパク質原料）、より好ましくは０．１～２００（Ｕ／ｇ植物タンパク質原料）、更に好ましくは０．２５～１００（Ｕ／ｇ植物タンパク質原料）である。ここで、「Ｕ／ｇ植物タンパク質原料」は、タンパク質脱アミド酵素を作用させることになる植物タンパク質原料1ｇ当たりのユニット数である。
　脱アミド化後、必要に応じてタンパク質脱アミド酵素失活工程を加えてもよい。失活条件は、タンパク質脱アミド酵素が失活する温度以上であれば特に限定されない。 The method of treating vegetable protein with protein deamidating enzyme is not particularly limited, but for example, a method of adding protein deamidating enzyme alone or together with other raw materials to a solution in which vegetable protein is dissolved. can be given. The treatment conditions for deamidation using protein deamidase are not particularly limited, but the plant protein concentration, reaction temperature, reaction pH, reaction time, amount of enzyme added (enzyme concentration), etc. may be adjusted to find the optimum conditions according to the enzyme used. All you have to do is set the reaction conditions.
Specifically, the reaction temperature is, for example, 2 to 80°C, preferably 5 to 70°C, more preferably 10 to 60°C. The reaction pH is, for example, 2-10, preferably 4-8. The reaction time is, for example, 10 seconds to 72 hours, preferably 10 minutes to 24 hours. Further, the amount of enzyme added is, for example, 0.01 to 500 (U/g plant protein raw material), preferably 0.05 to 300 (U/g plant protein raw material), more preferably 0.1 to 200 (U/g plant protein raw material). g plant protein raw material), more preferably 0.25 to 100 (U/g vegetable protein raw material). Here, "U/g plant protein raw material" is the number of units per 1 g of plant protein raw material on which protein deamidating enzyme is to act.
After deamidation, a protein deamidase inactivation step may be added as necessary. The inactivation conditions are not particularly limited as long as the temperature is higher than the temperature at which protein deamidase is inactivated.
（キレート剤）
　本発明の植物性蛋白質含有液状食品は、キレート剤を添加することができる。本発明に使用できるキレート剤は溶液中で金属イオンと結合する非金属のリガントであり、リガンド分子内の複数の配位原子で１つの金属イオンと結合し、その金属イオンの活性を低下させるものであれば特に限定されないが、例えば、クエン酸ナトリウム、コハク酸ナトリウム、酒石酸ナトリウム、グルコン酸ナトリウム、フィチン酸などが挙げられる。 (chelating agent)
A chelating agent can be added to the vegetable protein-containing liquid food of the present invention. The chelating agent that can be used in the present invention is a non-metallic ligand that binds to metal ions in solution, and binds to one metal ion through multiple coordination atoms within the ligand molecule, reducing the activity of that metal ion. Examples thereof include, but are not limited to, sodium citrate, sodium succinate, sodium tartrate, sodium gluconate, and phytic acid.
　植物性蛋白質含有液状食品中のキレート剤の配合量は特に限定されないが、好ましくは０．１～１重量％、より好ましくは０．１～０．７重量％、更に好ましくは０．１～０．５重量％である。キレート剤の配合量が０．１重量％以上では、凝集抑制を更に改良出来る場合がある。一方、キレート剤の配合量が高い場合、風味に影響が出る場合がある。 The amount of the chelating agent in the vegetable protein-containing liquid food is not particularly limited, but is preferably 0.1 to 1% by weight, more preferably 0.1 to 0.7% by weight, and even more preferably 0.1 to 0. .5% by weight. If the amount of the chelating agent is 0.1% by weight or more, the inhibition of aggregation may be further improved. On the other hand, if the amount of the chelating agent is high, the flavor may be affected.
（含塩調味料）
　本発明に使用される含塩調味料とは、ナトリウムとカリウムに代表されるアルカリ金属を含む調味料であれば特に限定されないが、例えば、食塩，畜肉エキス，魚肉エキス，醤油，ソース等が例示される。これら含塩調味料は植物性蛋白質含有液状食品の所望の風味に応じて、適宜使い分けることが可能である。
含塩調味料は、植物性蛋白質含有液状食品のナトリウム含量が食塩相当量として０．３重量％以上、より好ましくは０．５重量％以上、更に好ましくは１重量％以上となるように使用することができる。また、上限値としては、２０重量％以下であり、風味が適する範囲で使用することができる。食塩相当量が低い場合は、加熱による植物性蛋白質含有液状食品の凝集が起きにくい傾向がある。
食塩相当量は、食品に含まれているナトリウム量を食塩の量に換算した値であり、ナトリウム（ｍｇ）×２．５４÷１０００＝食塩相当量（ｇ）で計算される。 (salt-containing seasoning)
The salt-containing seasoning used in the present invention is not particularly limited as long as it contains an alkali metal such as sodium and potassium, but examples thereof include table salt, meat extract, fish extract, soy sauce, sauce, etc. be done. These salt-containing seasonings can be used appropriately depending on the desired flavor of the vegetable protein-containing liquid food.
Salt-containing seasonings are used so that the sodium content of the vegetable protein-containing liquid food is 0.3% by weight or more, more preferably 0.5% by weight or more, and even more preferably 1% by weight or more, in terms of salt equivalent. be able to. Further, the upper limit is 20% by weight or less, and it can be used within a range where the flavor is suitable. When the amount of salt equivalent is low, agglomeration of vegetable protein-containing liquid foods due to heating tends to occur less easily.
The salt equivalent amount is a value obtained by converting the amount of sodium contained in the food into the amount of salt, and is calculated as sodium (mg) x 2.54 ÷ 1000 = salt equivalent amount (g).
　植物性蛋白質含有液状食品は、植物性蛋白質原料及び含塩調味料以外に副原料を含んでもよい。副原料としては、畜肉、魚肉等の動物性蛋白食品、乳製品、きのこ類、野菜類、例えば玉ねぎ、人参、キャベツ、トマト、セロリ、ホウレンソウ、コーン、馬鈴薯、カボャ等を、単独で或いは任意に組み合わせて適宜含むことができる。またこれらは磨砕物や搾汁液等として加えても良い。副原料には上述の含塩調味料以外の調味料（本明細書ではこれらを単に「調味料」とする）も含まれ、砂糖、調味酒等が例示される。さらに脂質、各種ガム類や安定剤、香料、香辛料、着色料、ｐＨ調整剤、香料等も適宜副原料として使用することができる。 The vegetable protein-containing liquid food may contain auxiliary raw materials in addition to the vegetable protein raw material and the salt-containing seasoning. As auxiliary raw materials, animal protein foods such as meat and fish meat, dairy products, mushrooms, vegetables such as onions, carrots, cabbage, tomatoes, celery, spinach, corn, potatoes, kaboya, etc. may be used singly or optionally. They can be included in combination as appropriate. Moreover, these may be added as ground products, squeezed liquid, etc. The auxiliary raw materials include seasonings other than the above-mentioned salt-containing seasonings (in this specification, these are simply referred to as "seasonings"), and examples thereof include sugar, seasoned sake, and the like. Furthermore, lipids, various gums, stabilizers, fragrances, spices, colorants, pH adjusters, fragrances, etc. can also be used as appropriate auxiliary raw materials.
植物性蛋白質含有液状食品の製造法は、植物性蛋白質原料，含塩調味料、その他の副材料を混合し、殺菌のため高温加熱を行う。必要であれば高温加熱の前に加熱調理を行ってもよい。原料を混合する順序は問わず、高温加熱前に加熱調理する場合も、そのタイミングを問わない。例えば全原料を混合後に加熱調理しても良いし、あるいは植物性蛋白質原料を除く他の原料を混合して加熱調理後、植物性蛋白質原料を加えてもよい。単に原料を混合して液状物を調製し、後の高温加熱によって調理を兼ねることも可能である。また高温加熱の際に原料混合液が熱交換器やホモゲナイザーを使用する際に目詰まりしないように、予め粉砕したり、裏ごしにかけたりして均質化してもよい。 The method for manufacturing vegetable protein-containing liquid foods involves mixing vegetable protein raw materials, salt-containing seasonings, and other auxiliary materials, and heating the mixture at high temperatures for sterilization. If necessary, cooking may be performed before high-temperature heating. The order in which the raw materials are mixed does not matter, and the timing does not matter, even if they are cooked before being heated to a high temperature. For example, all the raw materials may be mixed and then cooked, or other raw materials other than the vegetable protein raw material may be mixed and cooked, and then the vegetable protein raw material may be added. It is also possible to prepare a liquid by simply mixing the raw materials and then cooking it by heating it at a high temperature. Further, in order to prevent the raw material mixture from clogging when using a heat exchanger or homogenizer during high-temperature heating, it may be homogenized by pulverizing or straining in advance.
　また、必要に応じて、高温加熱を含む加熱調理前にあらかじめｐＨを調整することも可能であり、好ましくは７．０～１０、より好ましくは、７．２～１０以上、さらに好ましくは７．４～１０に調整できる。ｐＨをアルカリ側に調整することにより、より加熱による凝集を抑制することが可能となる。 Further, if necessary, it is also possible to adjust the pH in advance before cooking including high-temperature heating, preferably 7.0 to 10, more preferably 7.2 to 10 or more, and even more preferably 7.0 to 10. It can be adjusted from 4 to 10. By adjusting the pH to the alkaline side, it becomes possible to further suppress aggregation due to heating.
　高温加熱は、例えばプレート式熱交換機、チューブ式熱交換機、掻き取り式熱交換機、スチームインジェクション式熱交換機等の各種熱交換機やバッチ式のレトルト釜等、従来公知の機器を使用できる。これらの機器は、任意に組み合わせて使用してもよい。加熱条件は特に限定されないが、例えば、植物性蛋白質含有液状食品の保存性を高める場合、８０～１６０℃が好ましく、１１０～１５０℃が更に好ましい。加熱時間は１秒～６０分が好ましく、３秒～４０分がさらに好ましい。
また、必要に応じて、高温加熱後の植物性蛋白質含有液状食品を、脱気処理にかけることもできる。 For high-temperature heating, conventionally known equipment such as various heat exchangers such as a plate heat exchanger, a tube heat exchanger, a scraped heat exchanger, a steam injection heat exchanger, a batch type retort pot, etc. can be used. These devices may be used in any combination. Heating conditions are not particularly limited, but for example, when improving the shelf life of a liquid food containing vegetable protein, the heating conditions are preferably 80 to 160°C, more preferably 110 to 150°C. The heating time is preferably 1 second to 60 minutes, more preferably 3 seconds to 40 minutes.
Furthermore, if necessary, the vegetable protein-containing liquid food after being heated at a high temperature can be subjected to a deaeration treatment.
（加熱調理用途）
本発明の方法により得られた植物性蛋白質含有液状食品は、食品原料として、様々な加熱調理に利用することが出来る。例えば、粥、炊き込みご飯等の飯類やポトフ、チャウダー、豚汁、味噌汁等の汁物、クリームパスタ、和風カルボナーラ等のパスタ類や煮込みうどんや坦々麺等の各種麺類、茶碗蒸しや各種煮物（カボチャ、白菜、キャベツ　鶏肉、豚肉、サーモン等）や寄せ鍋、坦々鍋、火鍋等の各種鍋物及び、ソースを利用したグラタン、ドリア、ラザニア、ドリア、コキールやカレー等が例示され、加熱調理時に凝集が生じにくく、良好な風味を呈する。 (Heat cooking use)
The vegetable protein-containing liquid food obtained by the method of the present invention can be used as a food raw material in various cooking methods. For example, rice such as porridge and cooked rice, soups such as pot-au-feu, chowder, pork soup, and miso soup, pasta such as cream pasta and Japanese-style carbonara, various noodles such as stewed udon and tandan noodles, chawanmushi and various stews (pumpkin, Chinese cabbage, etc.) Examples include cabbage, chicken, pork, salmon, etc.), various hot pot dishes such as yose-nabe, dandan-nabe, and hot-pot dishes, as well as gratin, doria, lasagna, doria, coquille, and curry that use sauces. It has a strong flavor.
以下に実施例を記載するが、この発明の技術思想がこれらの例示によって限定されるものではない。なお、以下特に断りのない限り、「％」と「部」は重量基準である。 Examples will be described below, but the technical idea of the present invention is not limited to these examples. In addition, unless otherwise specified, "%" and "part" are based on weight.
（製造例１）
豆乳クリーム（不二製油（株）、蛋白質６．１g(蛋白質換算係数５．７１にて算出)、脂質１２．３ｇ、炭水化物０．６ｇ、ナトリウム１ｍｇ、カリウム１４７ｍｇ）１００部に対し、プロテイングルタミナーゼ（（Protein－glutaminase“Amano”500、天野エンザイム株式会社製）０．１部を加え、５５℃、１時間攪拌しつつ酵素反応を行った。反応後、９０℃、１分間にて酵素失活を行い、１０℃以下に冷却した。 (Manufacturing example 1)
For 100 parts of soy milk cream (Fuji Oil Co., Ltd., 6.1 g of protein (calculated using a protein conversion factor of 5.71), 12.3 g of fat, 0.6 g of carbohydrates, 1 mg of sodium, 147 mg of potassium), protein glutaminase ( (Protein-glutaminase "Amano" 500, manufactured by Amano Enzyme Co., Ltd.) was added and the enzymatic reaction was carried out with stirring at 55°C for 1 hour. After the reaction, the enzyme was deactivated at 90°C for 1 minute. and cooled to below 10°C.
（実施例１～4）
製造例１に従って処理した豆乳クリームを表１に従った食塩濃度になるように添加し、レトルトパウチに密封し、１２１℃、３０分間高温高圧で加熱して植物性蛋白質含有液状食品を調製した。 (Examples 1 to 4)
The soybean milk cream processed according to Production Example 1 was added to the salt concentration according to Table 1, sealed in a retort pouch, and heated at 121° C. for 30 minutes at high temperature and high pressure to prepare a vegetable protein-containing liquid food.
（比較例１）
豆乳クリーム（不二製油（株）、蛋白質６．１ｇ(蛋白質換算係数５．７１にて算出)、脂質１２．３ｇ、炭水化物０．６ｇ、ナトリウム１ｍｇ、カリウム１４７ｍｇ）２０部、水７９．５部を６０℃にて調合し、１０℃に冷却した。冷却後、食塩濃度が最終０．５%になるように添加し、レトルトパウチに密封し、１２１℃、３０分間高温高圧で加熱して、植物性蛋白質含有液状食品を調製した。 (Comparative example 1)
Soy milk cream (Fuji Oil Co., Ltd., 6.1 g of protein (calculated using a protein conversion factor of 5.71), 12.3 g of fat, 0.6 g of carbohydrates, 1 mg of sodium, 147 mg of potassium) 20 parts, 79.5 parts of water was prepared at 60°C and cooled to 10°C. After cooling, salt was added to give a final concentration of 0.5%, sealed in a retort pouch, and heated at 121° C. for 30 minutes at high temperature and pressure to prepare a vegetable protein-containing liquid food.
　凝集の有無は、（１）目視と（２）粒子径測定にて以下のように評価した。
（１）目視：凝集のないものを「〇」、凝集のあるものを「×」とした。
（２）粒子径の測定：粒子径は、レーザー回折・光散乱法を用いた粒子径測定装置（株式会社島津製作所製「ＳＡＬＤ－7００」）で、植物性蛋白質含有液状食品を水に少量分散させ、２５℃で測定したときの粒子径を測定した。（単位：μｍ）
　粒子径は、１０．０μｍ未満を合格とした。更に、合格範囲の中でも、２．０μm未満を「４」、２．０～５．０μｍ未満を「３」、５．０～１０．０μｍ未満を「２」と評価した。１０．０μｍ以上は「１」とした。 The presence or absence of aggregation was evaluated as follows by (1) visual observation and (2) particle size measurement.
(1) Visual inspection: No aggregation was rated as “〇”, and those with aggregation were rated as “×”.
(2) Measurement of particle size: Particle size is measured by dispersing a small amount of vegetable protein-containing liquid food in water using a particle size measuring device (SALD-700 manufactured by Shimadzu Corporation) that uses laser diffraction/light scattering. The particle size was measured at 25°C. (Unit: μm)
A particle size of less than 10.0 μm was considered acceptable. Further, within the acceptable range, less than 2.0 μm was evaluated as “4”, 2.0 to less than 5.0 μm was evaluated as “3”, and 5.0 to less than 10.0 μm was evaluated as “2”. A value of 10.0 μm or more was rated as “1”.
　最終評価は、目視と粒子径の総合評価にて行い、（目視：〇かつ粒子径評価２以上）を合格と判断し、（目視×や粒子径評価１）を不合格と判断した。
The final evaluation was performed by visual inspection and comprehensive evaluation of the particle size. (Visual observation: ○ and particle size evaluation 2 or more) was judged as passing, and (visual observation: x or particle size evaluation 1) was judged as failing.
（表１）
Figure JPOXMLDOC01-appb-I000001
(Table 1)
Figure JPOXMLDOC01-appb-I000001
　表１の結果より、実施例１～４において、プロテイングルタミナーゼ処理により塩存在下の加熱時における凝集抑制効果を示した。 From the results in Table 1, in Examples 1 to 4, protein glutaminase treatment showed an effect of inhibiting aggregation during heating in the presence of salt.
（製造例２－３）
製造例１の「豆乳クリーム」の代わりに植物性蛋白質原料として、以下を用意した。
・無調整豆乳（キッコーマン飲料（株）、蛋白質４．１ｇ、脂質３．６ｇ、炭水化物１．８ｇ）
・オーツミルク（蛋白質０．７ｇ、脂質１．０ｇ、炭水化物９．１ｇ）
オーツ麦粉１００部に対し、水７００部、α―アミラーゼ０．１部を加え、６０℃、３０分間酵素処理した後、遠心分離にて固液分離を行い、オーツミルクを調製した。
上記各原料１００部に対し、プロテイングルタミナーゼ（（Protein－glutaminase“Amano”500、天野エンザイム株式会社製）０．１部を加え、５５℃、１時間攪拌しつつ酵素反応を行った。反応後、９０℃、１分にて酵素失活を行い、１０℃以下に冷却した。 (Production example 2-3)
In place of the "soy milk cream" in Production Example 1, the following was prepared as a vegetable protein raw material.
・Unadjusted soy milk (Kikkoman Beverage Co., Ltd., protein 4.1g, fat 3.6g, carbohydrate 1.8g)
・Oat milk (0.7g protein, 1.0g fat, 9.1g carbohydrates)
700 parts of water and 0.1 part of α-amylase were added to 100 parts of oat flour, and after enzyme treatment at 60°C for 30 minutes, solid-liquid separation was performed by centrifugation to prepare oat milk.
To 100 parts of each of the above raw materials, 0.1 part of protein glutaminase (Protein-glutaminase "Amano" 500, manufactured by Amano Enzyme Co., Ltd.) was added, and an enzymatic reaction was performed while stirring at 55 ° C. for 1 hour. After the reaction, Enzyme inactivation was performed at 90°C for 1 minute, and the mixture was cooled to 10°C or lower.
（実施例５－６）
製造例２－３記載の各植物性蛋白質原料に対し、表２に従った食塩濃度になるように添加し、レトルトパウチに密封し、１２１℃、３０分間高温高圧で加熱して植物性蛋白質含有液状食品を調製した。 (Example 5-6)
Salt was added to each of the vegetable protein raw materials described in Production Example 2-3 at a concentration according to Table 2, sealed in a retort pouch, and heated at 121°C for 30 minutes at high temperature and pressure to produce vegetable protein-containing ingredients. A liquid food was prepared.
（比較例２－３）
・無調整豆乳（キッコーマン飲料（株）、蛋白質４．１ｇ、脂質３．６ｇ、炭水化物１．８ｇ）、
・オーツミルク（蛋白質０．７ｇ、脂質１．０ｇ、炭水化物９．１ｇ）　
オーツ麦粉１００部に対し、水７００部、α―アミラーゼ０．１部を加え、６０℃、３０分間酵素処理した後、遠心分離にて固液分離を行い、オーツミルクを調製した。
上記無調整豆乳とオーツミルクに対し、表２に従った食塩濃度になるように添加し、レトルトパウチに密封し、１２１℃、３０分間高温高圧で加熱して植物性蛋白質含有液状食品を調製した。 (Comparative example 2-3)
・Unadjusted soy milk (Kikkoman Beverage Co., Ltd., protein 4.1g, fat 3.6g, carbohydrate 1.8g),
・Oat milk (0.7g protein, 1.0g fat, 9.1g carbohydrates)
700 parts of water and 0.1 part of α-amylase were added to 100 parts of oat flour, and after enzyme treatment at 60°C for 30 minutes, solid-liquid separation was performed by centrifugation to prepare oat milk.
Salt was added to the above-mentioned unadjusted soy milk and oat milk to have a salt concentration according to Table 2, sealed in a retort pouch, and heated at 121°C for 30 minutes at high temperature and pressure to prepare a vegetable protein-containing liquid food. .
　凝集の有無は、実施例１と同様に（１）目視と（２）粒子径測定にて評価した。 The presence or absence of aggregation was evaluated in the same manner as in Example 1 by (1) visual observation and (2) particle size measurement.
（表２）
Figure JPOXMLDOC01-appb-I000002
(Table 2)
Figure JPOXMLDOC01-appb-I000002
　表２の結果より、実施例５～６において、プロテイングルタミナーゼ処理により塩存在下の加熱時における凝集抑制効果を示した。 From the results in Table 2, in Examples 5 and 6, protein glutaminase treatment showed an effect of inhibiting aggregation during heating in the presence of salt.
（製造例４－５）
表３に従い無調整豆乳（キッコーマン飲料（株）、蛋白質４．１ｇ、脂質３．６ｇ、炭水化物１．８ｇ）に対しソヤフィット2000(調製豆乳粉末、不二製油（株）)を配合し蛋白質濃度を調整した溶液（蛋白質溶液）１００部に対し、プロテイングルタミナーゼ（（Protein－glutaminase“Amano”500、天野エンザイム株式会社製）０．１部を加え、５５℃、１時間攪拌しつつ酵素反応を行った。反応後、９０℃、１分にて酵素失活を行い、１０℃以下に冷却した。
（表３）
Figure JPOXMLDOC01-appb-I000003
(Manufacturing example 4-5)
According to Table 3, Soyafit 2000 (prepared soy milk powder, Fuji Oil Co., Ltd.) was blended with unadjusted soy milk (Kikkoman Beverages Co., Ltd., 4.1 g of protein, 3.6 g of fat, 1.8 g of carbohydrates) to adjust the protein concentration. To 100 parts of the prepared solution (protein solution), 0.1 part of protein glutaminase (Protein-glutaminase "Amano" 500, manufactured by Amano Enzyme Co., Ltd.) was added, and an enzymatic reaction was performed at 55°C with stirring for 1 hour. After the reaction, enzyme inactivation was performed at 90°C for 1 minute, and the mixture was cooled to 10°C or lower.
(Table 3)
Figure JPOXMLDOC01-appb-I000003
（実施例７～８）
製造例４－５記載の蛋白質含有量を調整した植物性蛋白質原料に対し、表３に従った食塩濃度になるように添加し、レトルトパウチに密封し、１２１℃、３０分間高温高圧で加熱して植物性蛋白質含有液状食品を調製した。 (Examples 7-8)
Add salt to the vegetable protein raw material whose protein content has been adjusted as described in Production Example 4-5 so that the concentration is according to Table 3, seal it in a retort pouch, and heat it at 121°C for 30 minutes at high temperature and high pressure. A liquid food containing vegetable protein was prepared.
（表４）
Figure JPOXMLDOC01-appb-I000004
(Table 4)
Figure JPOXMLDOC01-appb-I000004
　表４の結果より、実施例７～８において、プロテイングルタミナーゼ処理により食塩存在下の加熱時における凝集抑制効果を示した。 From the results in Table 4, in Examples 7 and 8, protein glutaminase treatment showed an effect of inhibiting aggregation during heating in the presence of common salt.

Claims (7)

  1. 植物性蛋白質原料に、蛋白質脱アミド酵素を作用させて得られる脱アミド処理植物性蛋白質原料と、植物性蛋白質含有液状食品のナトリウム含量が食塩相当量として０．３重量％以上になるように、含塩調味料を混合し、加熱殺菌することを特徴とする、植物性蛋白質含有液状食品の製造方法。 So that the sodium content of the deamidated vegetable protein raw material obtained by allowing a protein deamidating enzyme to act on the vegetable protein raw material and the vegetable protein-containing liquid food is 0.3% by weight or more as an equivalent amount of common salt, A method for producing a vegetable protein-containing liquid food, which comprises mixing salt-containing seasonings and heat-sterilizing the mixture.
  2. 植物性蛋白質含有液状食品中の植物性蛋白質含量が０．０１～８重量％であることを特徴とする、請求項１記載の植物性蛋白質含有液状食品の製造方法。 The method for producing a vegetable protein-containing liquid food according to claim 1, wherein the vegetable protein content in the vegetable protein-containing liquid food is 0.01 to 8% by weight.
  3. 蛋白質脱アミド酵素がプロテイングルタミナーゼであることを特徴とする、請求項１又は請求項２記載の植物性蛋白質含有液状食品の製造方法。 3. The method for producing a liquid food containing vegetable protein according to claim 1 or 2, wherein the protein deamidase is protein glutaminase.
  4. 加熱殺菌の加熱温度が８０～１６０℃、加熱時間が１秒～６０分であることを特徴とする、請求項１記載の物性蛋白質含有液状食品の製造方法。 The method for producing a liquid food containing physical protein according to claim 1, characterized in that the heating temperature for heat sterilization is 80 to 160°C and the heating time is 1 second to 60 minutes.
  5. 加熱殺菌の加熱温度が８０～１６０℃、加熱時間が１秒～６０分であることを特徴とする、請求項２記載の物性蛋白質含有液状食品の製造方法。 3. The method for producing a liquid food containing physical protein according to claim 2, wherein the heating temperature for heat sterilization is 80 to 160°C and the heating time is 1 second to 60 minutes.
  6. 加熱殺菌の加熱温度が８０～１６０℃、加熱時間が１秒～６０分であることを特徴とする、請求項３記載の物性蛋白質含有液状食品の製造方法。 4. The method for producing a liquid food containing physical protein according to claim 3, wherein the heating temperature for heat sterilization is 80 to 160° C., and the heating time is 1 second to 60 minutes.
  7. 蛋白質脱アミド処理植物性蛋白質原料と含塩調味料を含む、ナトリウム含量が食塩相当量として０．３重量％以上である植物性蛋白質含有液状食品。 A vegetable protein-containing liquid food containing a protein-deamidated vegetable protein raw material and a salt-containing seasoning, the sodium content being 0.3% by weight or more in terms of salt equivalent.
PCT/JP2023/012916 2022-03-31 2023-03-29 Method for producing plant protein-containing liquid food WO2023190734A1 (en)

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