WO2023190734A1 - 植物性蛋白質含有液状食品の製造方法 - Google Patents

植物性蛋白質含有液状食品の製造方法 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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English (en)
French (fr)
Japanese (ja)
Inventor
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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Application filed by 不二製油グループ本社株式会社, 不二製油株式会社 filed Critical 不二製油グループ本社株式会社
Priority to JP2024506572A priority Critical patent/JPWO2023190734A1/ja
Publication of WO2023190734A1 publication Critical patent/WO2023190734A1/ja

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Classifications

    • 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 OR TREATMENT 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)
PCT/JP2023/012916 2022-03-31 2023-03-29 植物性蛋白質含有液状食品の製造方法 WO2023190734A1 (ja)

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