JP6771335B2 - Method for producing soy protein for food composition and method for producing food composition - Google Patents

Description

The present invention relates to a method for producing soybean protein for a food composition and a method for producing a food composition.

Milk-derived proteins and soybean-derived proteins are generally used as nitrogen sources for liquid foods, which are emulsified compositions. In recent years, soybean proteins have been attracting attention for their nutritional value, functionality, economy, and environmental friendliness. ing.
Soybean protein is produced by extracting defatted soybeans with an alkaline solution, removing insoluble components by centrifugation, precipitating the protein under acidic conditions, and then washing and drying the curd-shaped protein obtained by centrifugation with water. be able to.

However, due to the treatment in the manufacturing process, the three-dimensional structure of the protein changes, the surface of the protein becomes a hydrophobic group, the dispersibility in water is poor (see, for example, Non-Patent Document 1), and emulsification occurs when a lipid is added. There is a problem that it is difficult.

As an example of using soybean protein in a food composition, Patent Document 1 states that an aqueous solution or an aqueous dispersion of a soybean protein raw material is heated at pH 5.7 to 7.4 and 110 ° C to 160 ° C in the presence of sulfites. A concentrated liquid food using a soybean protein material obtained by treatment is disclosed. Further, Patent Document 2 discloses a concentrated liquid food containing a soybean protein material, a group II element compound and a dispersant.

International Publication No. 2009/057554 International Publication No. 2009/116635

J. R. Wagner, J. Agric. Food. Chem., 2000, 48, p. 3159-3165

The above-mentioned problem of soybean protein becomes remarkable especially when it is intended to be used in an emulsified composition such as a liquid diet.
Therefore, an object of the present invention is to provide a soybean protein for a food composition having improved dispersibility and emulsification.

In view of the above problems, as a result of diligent research, the present inventors can obtain soy protein having excellent dispersibility and emulsifying property by adjusting the pH of the powdered soy protein and performing the heating / shearing treatment. We found that and completed the present invention.
According to the present invention, it is possible to provide a method for producing soybean protein for the following food compositions.
1. 1. A method for producing soybean protein for food compositions, in which the following steps:
(A) Step of preparing a dispersion liquid in which powdered soybean protein is dispersed in water;
(B) Step of adjusting the pH of the dispersion to 8-12;
(C) A step of shearing the dispersion while heating; and (d) a step of neutralizing the dispersion.
The manufacturing method, wherein either the step (b) or the step (c) may be performed first.
2. The method for producing a soybean protein for a food composition according to 1, wherein the heating temperature in the step (c) is 20 to 100 ° C.
3. 3. The method for producing soybean protein for a food composition according to 1 or 2, wherein after the step (c), the average particle size of the soybean protein is less than 500 nm.
4. The method for producing soybean protein for a food composition according to any one of 1 to 3, wherein in the step (c), shearing is performed at a shear stress of 1.3 N / m ² or more for 5 minutes or more.
5. The method for producing soybean protein for a food composition according to any one of 1 to 4, wherein the pH of the 10% by mass aqueous solution of the powdered soybean protein is 6.8 or more.
6. A method for producing a food composition, wherein each of the following steps:
(A) Step of preparing a dispersion liquid in which powdered soybean protein is dispersed in water;
(B) Step of adjusting the pH of the dispersion to 8-12;
(C) A step of shearing the dispersion while heating it;
(D) Step of neutralizing the dispersion liquid;
(E) The step of adding lipids, sugars and minerals to the dispersion and homogenizing the dispersion to obtain a food composition is included.
The manufacturing method, wherein either the step (b) or the step (c) may be performed first.
7. The method for producing a food composition according to 6, wherein the food composition contains 0.1% by mass or more of soybean protein with respect to the total mass of the food composition.
8. The method for producing a food composition according to 6 or 7, wherein the heating temperature in the step (c) is 20 to 100 ° C.
9. The method for producing a food composition according to any one of 6 to 8, wherein after the step (c), the average particle size of the soybean protein is less than 500 nm.
10. The method for producing a food composition according to any one of 6 to 9, wherein in the step (c), shearing is performed at a shear stress of 1.3 N / m ² or more for 5 minutes or more.
11. The method for producing a food composition according to any one of 6 to 10, wherein the pH of the 10% by mass aqueous solution of the powdered soybean protein is 6.8 or more.

According to the present invention, it is possible to provide a soybean protein for a food composition having improved dispersibility and emulsification.

FIG. 1 is a diagram showing the results of the precipitation rate in Experimental Example 3. FIG. 2 is a diagram showing the results of the fat bulb diameter in Experimental Example 3. FIG. 3 is a diagram showing the results of viscosity in Experimental Example 3. FIG. 4 is a diagram showing the results of the precipitation rate in Experimental Example 4. FIG. 5 is a diagram showing the results of the fat bulb diameter in Experimental Example 4. FIG. 6 is a diagram showing the results of viscosity in Experimental Example 4. FIG. 7 is a diagram showing the results of heat resistance in Experimental Example 4.

Hereinafter, a method for producing a soybean protein for a food composition of the present invention and a method for producing a food composition will be described.
In the present specification, "food composition" shall not be used for pharmaceutical purposes. Therefore, in the present specification, "food composition" does not include "pharmaceutical products", "liquid foods of pharmaceutical products" and the like.

[Manufacturing method of soy protein for food composition]
The method for producing a soybean protein for a food composition of the present invention includes the following steps: (a) a step of preparing a dispersion in which powdered soybean protein is dispersed in water; (b) a pH of the dispersion is 10 It includes a step of adjusting to -12; (c) a step of shearing the dispersion while heating; and (d) a step of neutralizing the dispersion. In the production method of the present invention, either the step (b) or the step (c) may be performed first.

According to the production method of the present invention, soybean protein having excellent dispersibility and emulsifying property can be produced. Further, the soybean protein produced by the production method of the present invention has excellent emulsifying property, less precipitation / aggregation of soybean protein, excellent dispersibility, low viscosity, and heat resistance when used as a material for food compositions. Can provide excellent food compositions.

Step (a): Dispersion solution preparation step In the method for producing soybean protein for a food composition of the present invention, as step (a), a dispersion solution in which powdered soybean protein is dispersed in water is prepared (dispersion solution preparation step). (A)).
The powdered soybean protein used as a raw material is not particularly limited, and generally available ones can be used. Examples of commercially available products include Solpy 4000H (manufactured by Nisshin Oillio), Profam 649 (manufactured by ADM), Profam 974 (manufactured by ADM), Profam 781 (manufactured by ADM), and Profam 825 (manufactured by ADM). ), XT219D (manufactured by solo), 710IP (manufactured by solo) and the like.

The water is not particularly limited as long as it can be used for food purposes, and tap water, distilled water, ion-exchanged water and the like can be used.

The means for dispersing the powdered soybean protein in water is not particularly limited, and any method known in the art can be used.

The concentration of powdered soybean protein in the dispersion is not particularly limited, but is, for example, 0.5 to 10% by mass, preferably 1 to 7% by mass.

The pH of the 10% by mass aqueous solution of the powdered soybean protein is preferably 6.8 or more.
The viscosity of the 5% by mass aqueous solution of the powdered soybean protein is preferably 5 mPa · s or more, and more preferably 10 mPa · s or more. The effect of the present invention is more exerted when the viscosity of the 5% by mass aqueous solution is 5 mPa · s or more, and the food composition obtained by using the soy protein produced by the production method of the present invention has excellent emulsifying property. It can be made to have little precipitation / aggregation, excellent dispersibility, low viscosity, and excellent heat resistance.

Step (b): pH adjustment step In the method for producing soy protein for a food composition of the present invention, the pH of the dispersion is adjusted to 8 to 12, preferably 10 to 12 as step (b) (pH adjustment step). (B)). The step (b) is performed after the above-mentioned step (a), but may be performed before the step (c) described later, or may be performed after the step (c) described later. If there is a soybean protein with good emulsion stability, the pH adjustment conditions of the dispersion can be changed as appropriate. For example, the pH of the dispersion can be changed to 8-12, 9-12, 8-11, 9-11, 8 Needless to say, it can be adjusted to 10, 9 to 10, 8 to 9.

The pH can be adjusted using any base such as an aqueous sodium hydroxide solution.

Step (c): Warming shearing step In the method for producing soybean protein for food compositions of the present invention, as step (c), the dispersion is sheared while being heated (warming shearing step (c)). The step (c) is performed after the above-mentioned step (a), but may be performed before the above-mentioned step (b) or after the above-mentioned step (b).

In the present specification, heating means to raise the temperature by heating to a temperature higher than that before heating. The heating temperature is preferably 20 to 100 ° C, more preferably 50 to 85 ° C, and even more preferably 60 to 70 ° C.

After the step (c), the average particle size of the soybean protein is preferably less than 500 nm, more preferably less than 400 nm. By setting the average particle size of the soybean protein to less than 500 nm, the dispersibility and emulsifying property can be further improved. For the average particle size of the soybean protein, an average particle size (z-avarage (d. Nm)) measured using a dynamic light scattering method particle size measuring device (Zetasizer Nano, manufactured by Spectris) is adopted.

In step (c), shearing can be performed using known means. The shearing conditions can be appropriately determined depending on the means used. For example, shearing is preferably performed at a shear stress of 1.3 N / m ² or more for 5 minutes or more. By performing shearing under such conditions under heating, the average particle size of soybean protein can be reduced (for example, less than 500 nm), and dispersibility and emulsification can be improved.

In the above-mentioned steps (b) and (c), it is preferable that the step (b) is performed first and then the step (c) is performed. The effect of the present invention can be more exerted by performing shearing while heating in a high pH state.

Step (d): Neutralization step In the method for producing soy protein for a food composition of the present invention, the dispersion is neutralized as step (d) (neutralization step (d)). By neutralizing, the obtained soybean protein can be used as it is for producing a food composition.
Neutralization can be carried out with any acid.
The temperature at the time of neutralization is not particularly limited, but is, for example, room temperature, 20 ° C., or the like.

[Manufacturing method of food composition]
The method for producing a food composition of the present invention includes the following steps: (a) a step of preparing a dispersion in which powdered soybean protein is dispersed in water; (b) adjusting the pH of the dispersion to 10 to 12. Steps; (c) Step of shearing the dispersion while heating; (d) Step of neutralizing the dispersion; (e) Add lipids, sugars and minerals to the dispersion to homogenize. It includes a step of obtaining a food composition. In the production method of the present invention, either the step (b) or the step (c) may be performed first.
According to the production method of the present invention, it is possible to produce a food composition having excellent emulsifying property, less precipitation / aggregation of soy protein, excellent dispersibility, low viscosity, and excellent heat resistance.

In the present specification, the "food composition" is, for example, a liquid food, a nutritional food, a beverage, or the like.

Step (a): Dispersion liquid preparation step In the method for producing a food composition of the present invention, as step (a), a dispersion liquid in which powdered soybean protein is dispersed in water is prepared (dispersion liquid preparation step (a)). .. The step (a) can be carried out in the same manner as the step (a) in the above-mentioned method for producing a soybean protein for a food composition of the present invention.

Step (b): pH adjustment step In the method for producing a food composition of the present invention, the pH of the dispersion is adjusted to 10 to 12 as step (b) (pH adjustment step (b)). The step (b) is performed after the above-mentioned step (a), but may be performed before the step (c) described later, or may be performed after the step (c) described later. The step (b) can be carried out in the same manner as the step (b) in the above-mentioned method for producing a soybean protein for a food composition of the present invention.

Step (c): Warming Shear Step In the method for producing a food composition of the present invention, as a step (c), the dispersion liquid is sheared while being heated (warming shear step (c)). The step (c) is performed after the above-mentioned step (a), but may be performed before the above-mentioned step (b) or after the above-mentioned step (b). The step (c) can be carried out in the same manner as the step (c) in the above-mentioned method for producing a soybean protein for a food composition of the present invention.

In the above-mentioned steps (b) and (c), it is preferable that the step (b) is performed first and then the step (c) is performed. The effect of the present invention can be more exerted by performing shearing while heating in a high pH state.

Step (d): Neutralization step In the method for producing a food composition of the present invention, the dispersion is neutralized as step (d) (neutralization step (d)). The step (d) can be carried out in the same manner as the step (d) in the above-mentioned method for producing a soybean protein for a food composition of the present invention.

Step (e): Homogenization step In the method for producing a food composition of the present invention, as step (e), lipids, sugars and minerals are added to the dispersion and homogenized to obtain a food composition (homogeneity). Chemical step (e)).

The lipids, sugars, and minerals are not particularly limited, and materials usually used for food applications can be appropriately used. In addition, other food materials, additives and the like may be used as needed.

Homogeneity can be performed using any method known in the art.

The food composition produced by the production method of the present invention preferably contains 0.1% by mass or more of soybean protein with respect to the total mass of the food composition.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the description of these Examples.

The measurement procedure of each parameter in the embodiment is as follows.
[Precipitation amount and precipitation rate]
25 mL of the sample was collected in a centrifuge tube, centrifuged at 1,400 G for 1 hour, and then the obtained precipitate was dried in a dryer at 60 ° C. until the water was completely evaporated, and the measured weight was taken as the amount of precipitate. .. Further, the measured amount of precipitation was divided by the total weight of powdered soybean protein added to 25 mL of the sample, and the value expressed as a percentage was taken as the precipitation rate. The precipitation rate depends on the design conditions of the food to be sample, but the smaller the value, the more preferable, for example, 20% or less is preferable, 15% or less is more preferable, 12% or less is further preferable, and 10% or less is preferable. Especially preferable.

[PH]
The pH of the sample was measured using a pH meter (F-52 type (manufactured by HORIBA)).

[viscosity]
The viscosity of the sample at 20 ° C. and a shear rate of 100 s- ¹ was measured with a co-axial double cylindrical rotational viscometer (RheolabQC, manufactured by Antrn Par).

[Emulsification rate]
10 mL of the sample was collected in a centrifuge tube, heated at 95 ° C. for 20 minutes, and then centrifuged at 1,400 G for 1 hour to measure the volume of the separated oil layer. The volume of the separated oil layer was divided by the total volume of the fats and oils added to 10 mL of the emulsification composition, and the value expressed as a percentage was taken as the emulsification rate.

[Fat bulb diameter]
The average particle size of the sample at 20 ° C. was measured using a dynamic light scattering method particle size measuring device (Zetasizer Nano, manufactured by Spectris).

[Heat resistance test]
Samples before retort sterilization were taken and the pH was adjusted to 6.8 (unadjusted), 7.0 and 7.2 with sodium hydroxide. When 3 mL each of these was placed in a glass vial, sealed, and continuously heated at 130 ° C. with a width of about 3 cm and shaken about 200 times per minute, the time during which the agglomerates became visible was measured. did.

Experimental Example 1
Powdered soy protein (Profem 649: manufactured by ADM) was dispersed in water to prepare a 5% by mass dispersion, and pH = 7, 8, 9, 10, 11 and 12 were prepared using an aqueous sodium hydroxide solution. A sample was prepared. Each sample was heated to 60 ° C., and while maintaining the temperature, 20 using a homomixer (main body: T25 digital ULTRA-TURRAX (registered trademark), generator: S25N-8G, both manufactured by IKA). Shearing at 000 rpm for 5 minutes and neutralizing with citric acid, the precipitation rates of the dispersions at each pH were compared. The results are shown in Table 1.

The higher the pH at the time of heating and shearing, the lower the precipitation rate, and the result was that soybean protein aggregated less and precipitation decreased. In particular, at pHs 10 to 12, the precipitation rate of soybean protein was so low that it did not matter, and the results showed that the precipitation rate values were almost unchanged.

Experimental Example 2
Powdered soybean protein (Profemme 649: manufactured by ADM) was dispersed in water to prepare a 5% by mass dispersion, and samples having pH = 7, 10 and 12 were prepared using an aqueous sodium hydroxide solution. Each sample was heated to 60 ° C., and while maintaining the temperature, 20 using a homomixer (main body: T25 digital ULTRA-TURRAX (registered trademark), generator: S25N-8G, both manufactured by IKA). Sheared at 000 rpm for 5 minutes and neutralized with citric acid.

Dilute the neutralized protein dispersion with water so that the total volume is 30 mL and the protein concentration is 5% by mass and 0.25% by mass, then add 20 mL of fat and oil and heat to 60 ° C with stirring. Then, while maintaining the temperature, emulsify using a homomixer (main body: T25 digital ULTRA-TURRAX (registered trademark), generator: S25N-8G, both manufactured by IKA) at 20,000 rpm for 3 minutes to compose the emulsified food. I got something. The protein concentrations in the obtained emulsified oil / fat composition are 3% by mass and 0.15% by mass, respectively.

The viscosity and precipitation rate of the emulsified food composition having a protein concentration of 3% by mass were measured, and the demulsification rate was measured for the emulsified food composition having a protein concentration of 0.15% by mass. The results are shown in Table 2.

When soy protein obtained by heating / shearing at pH 10 or 12 is used, the viscosity and precipitation rate are higher than those obtained by using soy protein obtained by heating / shearing at pH 7. , An emulsified food composition having a low emulsification rate was obtained.

Experimental Example 3
An emulsified food composition was prepared in the same manner as in Experimental Example 2 except that the pH of the sample was adjusted to 10 and the heating / shearing temperature and shearing conditions were changed. The temperature of the heating / shearing treatment was 20 ° C. (without heating) and 60 ° C. (heating), and the rotation speed was 0 rpm (without shearing), 10,000 rpm and 20,000 rpm. The protein concentrations in the obtained emulsified oil / fat composition are 3% by mass and 0.15% by mass, respectively.
The viscosity and precipitation rate were measured for the emulsified food composition having a protein concentration of 3% by mass, and the fat bulb diameter was measured for the emulsified food composition having a protein concentration of 0.15% by mass. The results are shown in FIGS.

The higher the temperature and the higher the shear rate, the lower the precipitation rate and viscosity, and the smaller the fat bulb diameter (higher emulsifying property).

Experimental Example 6
As a protein blending ratio, 100% powdered soybean protein was used, and liquid foods A to C were prepared according to the blending shown in Table 3. The specific preparation procedure will be described below.

(Liquid food A)
After dispersing powdered soybean protein in water, add sodium carbonate and potassium carbonate as sodium and potassium to adjust the pH to about 10, and then heat to 60 ° C. Homomixer (main body: ROBOMICS (Special Machinery Chemical Industry Co., Ltd.) , Generator: Homomixer Mark II) was used for high-speed shearing at 12,000 rpm for 10 minutes, and then neutralized with citric acid.
Carbohydrates, calcium and magnesium are added to this and mixed, then lipids are pre-dispersed, homogenized at 35 MPa using a high-pressure homogenizer, the pH is adjusted to about 6.8, and then to 100 parts by weight. Water was replenished so as to become. Then, the 250 mL can was filled and sealed, and retort sterilized at 121 ° C. for 20 minutes to obtain liquid food A.

(Liquid food B)
Liquid food B was prepared according to the same procedure as that for nutritional supplement A, except that the pH was adjusted to about 12 and the heating / shearing treatment was performed.

(Liquid food C)
After dispersing powdered soy protein in water, carbohydrates, sodium, potassium, calcium and magnesium are added and mixed, then the lipids are pre-dispersed and homogenized at 35 MPa using a high-pressure homogenizer to perform pH. Was adjusted to about 6.8, and then water was replenished to 100 parts by weight. Next, the 250 mL can was filled and sealed, and retort sterilized at 121 ° C. for 20 minutes to obtain a liquid food C.

The obtained liquid foods A to C were evaluated for viscosity, precipitation amount, fat bulb diameter, and heat resistance. The results are shown in Figures 2-5. Comparing the liquid food C (untreated) with the liquid foods A and B, it was confirmed that both the viscosity and the amount of precipitation decreased, and the diameter of the fat bulb was also reduced. It was also confirmed that the heat resistance was also improved.

By using the soy protein produced by the present invention, a food composition having excellent emulsifying property, less precipitation / aggregation, excellent dispersibility, low viscosity, and excellent heat resistance can be produced by using a conventional production facility. It can be easily manufactured.

Claims (12)

A method of manufacturing a soy protein for liquid food, the following steps:
(A) Step of preparing a dispersion liquid in which powdered soybean protein is dispersed in water;
(B) Step of adjusting the pH of the dispersion to 8-12;
(C) A step of shearing the dispersion while heating; and (d) a step of neutralizing the dispersion.
Rather it may also be carried out either in the step (b) and the step of (c) above,
The production method, wherein the average particle size of the soybean protein is less than 500 nm after the step (c) . The temperature of the heating step (c) is 20 to 100 ° C., the production method of soybean protein for liquid diet according to claim 1. The method for producing a liquid edible soybean protein according to claim 1 or 2, wherein the heating temperature in the step (c) is 50 to 85 ° C. Wherein In the step (c), the performing shearing 5 minutes or more at a shear stress 1.3 N / m ² or more, the production method of soybean protein for liquid diet according to claim 1. The pH of the powdered soybean 10% by weight aqueous solution of protein is 6.8 or more, the production method of soybean protein for liquid diet according to any one of claims 1 to 4. A method for producing liquid food , and the following steps:
(A) Step of preparing a dispersion liquid in which powdered soybean protein is dispersed in water;
(B) Step of adjusting the pH of the dispersion to 8-12;
(C) A step of shearing the dispersion while heating it;
(D) Step of neutralizing the dispersion liquid;
(E) The step of adding lipids, sugars and minerals to the dispersion and homogenizing the dispersion to obtain a liquid food is included.
Rather it may also be carried out either in the step (b) and the step of (c) above,
The production method, wherein after the step (c), the average particle size of the soybean protein is less than 500 nm . The liquid diet is, the containing soybean protein in 0.1 mass% or more in an amount relative to the total weight of the liquid diet, method of manufacturing a liquid food according to claim 6. The method for producing a liquid food according to claim 6 or 7, wherein the heating temperature in the step (c) is 20 to 100 ° C. The method for producing a liquid food according to any one of claims 6 to 8, wherein the heating temperature in the step (c) is 50 to 85 ° C. The method for producing a liquid food according to any one of claims 6 to 9, wherein in the step (c), shearing is performed at a shear stress of 1.3 N / m ² or more for 5 minutes or more. The method for producing a liquid food according to any one of claims 6 to 10, wherein the pH of the 10% by mass aqueous solution of the powdered soybean protein is 6.8 or more. The method for producing a liquid food according to any one of claims 6 to 11, wherein the retort sterilization is performed at 121 ° C. for 20 minutes after the step (e).

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