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Soybean protein, process for producing the same and acidic protein foods with use of same

A technology of soybean protein and protein, which is applied in the field of protein food and can solve the problems of unobtainable soybean protein and low yield of soybean protein

Inactive Publication Date: 2008-11-05
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the yield of soy protein targeted for high solubility is low
[0011] Therefore, so far, the prior art has not obtained a soy protein material that can be used for acidic foods below pH4.6 and soluble in the range of pH3.0-4.5, and its solution has excellent transparency and excellent storage stability. properties while also possessing functional properties such as emulsifying and gelling capabilities
In addition, there is currently no known method capable of efficiently producing a soybean protein hydrolyzate with high solubility and good storage stability in the above pH range.

Method used

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  • Soybean protein, process for producing the same and acidic protein foods with use of same
  • Soybean protein, process for producing the same and acidic protein foods with use of same
  • Soybean protein, process for producing the same and acidic protein foods with use of same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Embodiment 1

[0048] Soybeans are pressed into chips and their oil is extracted, separated and de-oiled using n-hexane as extraction solvent to obtain defatted soybeans which are less denatured (nitrogen soluble index (NSI) 91). 7 parts of water were added to 1 part by weight of soybeans, the mixture was adjusted to pH 7 with dilute sodium hydroxide solution, and extracted with stirring at room temperature for 1 hour. This mixture was centrifuged at 4,000G, and okara and insoluble matter were separated to obtain defatted soybean milk. Defatted soybean milk was adjusted to pH 4.5 with phosphoric acid and centrifuged at 2,000G in a continuous centrifuge (decanter) to obtain an insoluble fraction (acid precipitated curd) and a Soluble fraction (whey). Water was added to the acid-precipitated curd so that the solids content became 10% by weight to obtain a slurry of the acid-precipitated curd. Adjust to pH 3.5 with phosphoric acid, then heat to about 40°C. To the resu...

Embodiment 1

[0050] Comparative Example 1

[0051]The acid-precipitated curd slurry with a solid content of 10% by weight prepared in Example 1 was adjusted to pH 3.0, 3.5 or 4.0 with phosphoric acid. The slurry was then heated at 120°C for 15 seconds using a continuous direct heat sterilizer. Each resultant was spray-dried to obtain a soybean protein powder. However, subsequent spray drying was not performed because the solution adjusted to pH 4.0 formed significant aggregates during heating.

Embodiment 2

[0052] Embodiment 2 (preparation: add the treatment of chitosan)

[0053] For the acid-precipitated curd slurry with a solid content of 10% by weight prepared in Example 1, the pH was adjusted to 3.5 with phosphoric acid. To the slurry was added chitosan (Chitosan LL, produced by YaezuSuisan Kagaku Kogyo Co.; degree of deacetylation: 80% or more; 1% viscosity: 10 cps (centipoise) or more, in an amount of 5.0% by weight in terms of solid content After sufficiently stirring, the resulting solution was heated at pH 3.0 at 120° C. for 15 seconds using a continuous direct heating sterilizer. It was spray-dried to obtain soybean protein powder.

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Abstract

It is intended to provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods, its production process, and acidic foods using the soybean protein material. A solution containing soybean protein is subjected to a treatment for eliminating or inactivating polyanionic substances contained therein and / or adding a polycationic substance and then heated at above 100 DEG C. under acidic conditions. Thus, a soybean protein having a high solubility under acidic conditions and thus being appropriately usable in acidic foods can be obtained. By using this protein, protein foods in an acidic region can be provided. Further, by combining the above-described treatment with a protease-digestion treatment, a soybean protein hydrolysate having a high solubility in an acidic region can be efficiently obtained.

Description

technical field [0001] The present invention relates to a soybean protein material which exhibits good solubility in the acidic region and is beneficial for acidic food, and relates to its production method and protein food using the material and its production method. Background technique [0002] Soy protein has long been used as an excellent dietary protein source. In addition, because of their various functional properties, such as emulsifying and gelling abilities, they have been widely used as a raw material for food, or for improving Food quality material and raw material for beverages. In addition, it has recently been stated that soybean proteins can lower blood cholesterol levels, and their nutritional and physiological functions have been pointed out. [0003] On the other hand, in so-called acidic foods with a pH lower than 4.6 (see, editor-in-chief Isao SHIBASAKI, "Sakkin and / or Jokin Ohyo Handbook (Sterilization and / or Disinfection Application Handbook)", SCI...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/16A23J3/34A23L1/052A23L2/66A23C11/10A23L11/00A23L11/30A23L21/10A23L29/206A23L29/275
CPCA23L1/211A23V2002/00A23L1/056A23J3/346A23L1/052A23C11/103A23C11/106A23J3/16C12Y304/00A23L1/2005A23L29/206A23L29/275A23L11/05A23L11/30A23L11/65A23V2250/5488A23J1/14
Inventor 斋藤努柘植圭介桐山俊夫钉宫涉
Owner FUJI OIL CO LTD
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