JP2006129703A - Vegetable protein food material - Google Patents
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Abstract
Description
本発明は、様々な加工食品に利用することができる色調、風味、食感に優れた植物蛋白食品素材に関する。 The present invention relates to a plant protein food material excellent in color, flavor and texture that can be used in various processed foods.
大豆などの植物性蛋白原料は健康維持に優れた食品であり様々な形で食されてきたが、組織状蛋白質は蓄肉加工製品の副原料として複合調理されることを前提としており、スナック食品のようにそのままで食する事は、食感、風味が劣り困難であった。従来から押出成形後の組織状大豆蛋白を調味液で煮込んだ後、真空凍結乾燥することで風味、食感を改良する技術が知られていた(特許文献1、特許文献2)。しかし押出成形後に乾燥工程を経ずに煮込み工程をとると、乾燥後にも十分な軽いサクサクした食感は得られない。また、脱脂大豆を原料にした組織状大豆蛋白で煮込み工程をとると、柔かくなりすぎてサクサクした食感が失われてしまうという問題点を持っていた。
また、組織状大豆蛋白の発酵処理は知られていたが(特許文献3)、発酵した組織状大豆蛋白は水分を含んだ状態では保存性が悪くペースト化してしまう欠点を持っていた。また、納豆菌で発酵した組織状大豆蛋白のペースト化防止には、加水温度調節およびグルタミンソーダ添加による方法が知られている(特許文献4)。しかし、水分を含んだ状態では保存中に発酵が進んでしまい蛋白質が分解され保形性がなくなる可能性があると共に、腐敗や酸化といった経時変化にも弱いといった欠点を持っていた。
Moreover, although the fermentation process of the textured soybean protein was known (patent document 3), the fermented textured soybean protein had a defect that it was poorly stored and formed into a paste when it contained moisture. In addition, a method of controlling the temperature of the water and adding glutamine soda is known to prevent the textured soybean protein fermented with Bacillus natto from being pasted (Patent Document 4). However, in a state containing moisture, fermentation progresses during storage, proteins may be decomposed and shape retention may be lost, and there is a disadvantage that they are vulnerable to changes over time such as decay and oxidation.
健康に良い大豆などの植物性蛋白を手軽に摂取する方法として組織状植物蛋白を原料とした植物蛋白食品素材を提案する。組織状大豆蛋白は脱脂大豆、分離大豆蛋白、濃縮大豆蛋白などの脱脂した植物蛋白を原料とすることで油分も無く植物原料の栄養機能を摂取するのに優れた食品であるが、そのまま喫食するには適さない。例えば、組織状大豆蛋白を押出し成形直後に煮込み処理を行うと柔かくなりすぎてサクサク感が失われる。また組織状大豆蛋白を膨潤後に発酵する場合、発酵後に乾燥しないと腐敗・酸化など保存性に問題がある。
本発明は、様々な加工食品に利用することができる色調、風味、食感に優れた植物蛋白食品素材の提供を目的とする。
We propose a vegetable protein food material that uses tissue plant protein as a raw material for easy intake of vegetable protein such as soybeans, which is good for health. Organized soy protein is a food that is excellent in ingesting the nutritional functions of plant raw materials without oil by using defatted vegetable protein such as defatted soybeans, separated soybean protein, and concentrated soybean protein as raw material. Not suitable for. For example, if the textured soybean protein is simmered immediately after extrusion, it becomes too soft and the crispy feeling is lost. In addition, when fermenting the soy-like soybean protein after swelling, if it is not dried after fermentation, there is a problem in storage stability such as rot and oxidation.
An object of this invention is to provide the vegetable protein food material excellent in the color tone, flavor, and texture which can be utilized for various processed foods.
そこで、本発明者らは上記の課題を解決する為に鋭意研究の結果、水分15%以下とした組織状植物蛋白を膨潤後に乾燥させることで組織状植物蛋白の硬い食感を改善しサクサクした食感を付与することができ、また色調も明るくできると共に大豆特有の不快なにおいも低減され、食品素材として優れたものとなることを見出した。
また、膨潤水にビタミンなど栄養機能成分を分散することによって、組織状植物蛋白に栄養機能を付加させることも容易に行うことができる。さらには膨潤の後に微生物にて発酵処理することによって、さらに風味改善・付与、有用発酵代謝物を付与することができる。
栄養機能を膨潤水に添加すること、および発酵処理の後に真空凍結乾燥することによってサクサクした食感を残して容易に栄養機能性物質を含んだスナック状食品素材を製造することができる。
Therefore, as a result of intensive studies to solve the above problems, the present inventors have improved the hard texture of the textured plant protein by crushing and drying the textured plant protein with a water content of 15% or less. It was found that the food texture can be imparted, the color tone can be brightened, and the unpleasant smell peculiar to soybeans is reduced, which makes it an excellent food material.
In addition, it is possible to easily add a nutritional function to the textured plant protein by dispersing a nutritional functional ingredient such as vitamin in the swelling water. Furthermore, flavor improvement / giving and useful fermentation metabolites can be given by carrying out fermentation treatment with microorganisms after swelling.
By adding the nutritional function to the swelling water and vacuum freeze-drying after the fermentation treatment, a snack-like food material containing the nutritional functional substance can be easily produced leaving a crispy texture.
すなわち、本発明は、以下の(1)〜(8)の植物蛋白食品素材を要旨としている。
(1)組織状植物蛋白を膨潤後に乾燥させたものであることを特徴とする植物蛋白食品素材。
(2)組織状植物蛋白が組織状大豆蛋白である(1)の植物蛋白食品素材。
(3)水分含量が15%以下である組織状大豆蛋白を用いる(1)または(2)の植物蛋白食品素材。
(4)膨潤後の乾燥方法が真空乾燥である(1)、(2)または(3)の植物蛋白食品素材。
(5)膨潤に栄養機能性物質を分散させた水を用い、該物質を担持させたものである(1)ないし(4)のいずれかの植物蛋白食品素材。
(6)膨潤後に、微生物によって発酵させ、その後乾燥させたものである(1)ないし(5)のいずれかの植物蛋白食品素材。
(7)微生物が、バチルス属、リゾプス属、アスペルギルス属、乳酸菌、ペニシリウム属、モナカス属、およびサッカロミセス属に属する微生物からなる群より選ばれる(6)の植物蛋白食品素材。
(8)TCA溶解率が10〜60%である(6)または(7)の植物蛋白食品素材。
That is, this invention makes the summary the plant protein food material of the following (1)-(8).
(1) A plant protein food material, wherein the plant-like plant protein is dried after swelling.
(2) The plant protein food material according to (1), wherein the structured plant protein is a structured soy protein.
(3) The plant protein food material according to (1) or (2), wherein a textured soy protein having a water content of 15% or less is used.
(4) The plant protein food material according to (1), (2) or (3), wherein the drying method after swelling is vacuum drying.
(5) The plant protein food material according to any one of (1) to (4), wherein water in which a nutrient functional substance is dispersed is used for swelling and the substance is supported.
(6) The plant protein food material according to any one of (1) to (5), which is fermented by microorganisms after swelling and then dried.
(7) The plant protein food material according to (6), wherein the microorganism is selected from the group consisting of microorganisms belonging to the genus Bacillus, Rhizopus, Aspergillus, lactic acid bacteria, Penicillium, Monacus, and Saccharomyces.
(8) The plant protein food material according to (6) or (7), wherein the TCA dissolution rate is 10 to 60%.
組織状植物蛋白を原料とし、植物蛋白質を手軽に喫食出来るようにすると共に、機能成分を膨潤水に溶解させることや発酵処理によって機能性食品とし、乾燥することにより色調、風味、食感に優れた植物蛋白食品素材を提供することができる。 Using textured plant protein as a raw material, the plant protein can be eaten easily, and functional ingredients are dissolved in swelling water or made into a functional food by fermentation treatment, and dried to excel in color, flavor and texture. Plant protein food material can be provided.
以下本発明につき詳しく説明する。
本発明に用いる組織状植物蛋白とは、主原料に含脂大豆粉、小麦グルテン、分離大豆蛋白、濃縮大豆蛋白、脱脂大豆のいずれか1つもしくは組合わせたものを用いるが、栄養機能成分を担持させ健康食品として用いる場合は、より低カロリーな分離大豆蛋白、濃縮大豆蛋白、脱脂大豆が好ましい。さらに副資材として色素、油脂、カルシウム塩を含む場合もある。これらの原料を用い、1軸または2軸のエクストルーダーによる押し出し成形またはそれ以外の組織化方法によって組織状になった蛋白質である。
The present invention will be described in detail below.
The textured plant protein used in the present invention uses, as a main ingredient, any one or a combination of fat-containing soybean flour, wheat gluten, separated soybean protein, concentrated soybean protein, and defatted soybean. When used as a health food, it is preferable to use separated soy protein, concentrated soy protein and defatted soy that have lower calories. In addition, pigments, fats and oils, and calcium salts may be included as auxiliary materials. It is a protein that is made into a textured state by extrusion molding using a monoaxial or biaxial extruder or other organization methods using these raw materials.
組織状植物蛋白としては組織状大豆蛋白が好ましいものとして例示される。使用する組織状大豆蛋白質は、膨潤前の水分含量が15%以下であることが好適である。膨潤前の水分含量が15%を越える場合、例えば押出し成形直後のものは本プロセスに供しても柔かくなりすぎてサクサクした食感は得られないが、一旦水分を15%以下に乾燥させた組織状大豆蛋白を用いると極めてサクサクとした食感となる。このような組織状大豆蛋白は、押出し成形後に熱風乾燥等により乾燥することにより得られる。
膨潤水は5℃〜100℃の温度範囲で使用することができるが、より高温のほうが早く膨潤するために好ましい。また膨潤水の量は、使用する組織状大豆蛋白が吸水できる最大量に近付くほど最終乾燥後の明度が高く明るい色調となる。使用する組織状大豆蛋白の最大吸水量以上に加水した場合、膨潤後に吸水しきれなかった水が発生するが、遠心脱水やデカンテーションなどで取り除くことで、乾燥後に乾燥物を振動させることにより容易にほぐれ、粒状にすることができる。
As a textured plant protein, a textured soybean protein is exemplified as a preferred one. The textured soy protein to be used preferably has a water content of 15% or less before swelling. When the moisture content before swelling exceeds 15%, for example, immediately after extrusion molding, the texture becomes too soft to obtain a crunchy texture even after being subjected to this process, but once the moisture is dried to 15% or less When the soybean protein is used, the texture becomes extremely crisp. Such a textured soybean protein can be obtained by drying by hot air drying after extrusion.
The swelling water can be used in a temperature range of 5 ° C. to 100 ° C., but a higher temperature is preferable because it swells faster. Moreover, the amount of swelling water becomes brighter and brighter after final drying as it approaches the maximum amount that the structured soy protein used can absorb. When the water content exceeds the maximum water absorption of the textured soy protein to be used, water that could not be absorbed after swelling is generated, but by removing it by centrifugal dehydration or decantation, it is easy to vibrate the dried product after drying. Can be loosened and granulated.
また、栄養機能物質を膨潤水に分散することによって、大豆蛋白と共に栄養機能物質が付与された食品素材を製造することができる。本発明によれば、栄養機能成分を打錠するなどしてサプリメント製剤化することなく、容易に無理なく必要な量の栄養機能物質を含有する食品素材を製造することができる。ここで栄養機能成分とは、例えば、イソマルトオリゴ糖、キシロオリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、ポリデキストロース、難消化性デキストリン、グルコマンナン、コラーゲン、タウリン、グルタチオン、ペプチド、ミネラル(カルシウム、鉄など)、ポリフェノール、カテキン、イソフラボン、アミノ酸、ビタミン(ビタミンB1、B2、B6、B12、ビタミンC、ビタミンD、ビタミンK、ビタミンP)フィチン酸、グルコン酸、パントテン酸、ステロール、ステロールエステル、βグルカン、ルチン、キチン、キトサンなどが挙げられる。これらの成分は、水溶性であることが好ましいが、水不溶性の成分であっても乳化剤や乳化装置等を用いて膨潤水に分散させることによって同様に使用することができる。 Further, by dispersing the nutrient functional substance in the swelling water, it is possible to produce a food material to which the nutrient functional substance is added together with soybean protein. According to the present invention, a food material containing a necessary amount of a nutritional functional substance can be easily and easily produced without making a supplement formulation by compressing the nutritional functional ingredient. Here, the nutrient functional component is, for example, isomaltoligosaccharide, xylo-oligosaccharide, galactooligosaccharide, dairy oligosaccharide, polydextrose, indigestible dextrin, glucomannan, collagen, taurine, glutathione, peptide, mineral (calcium, iron, etc.) ), Polyphenols, catechins, isoflavones, amino acids, vitamins (vitamins B1, B2, B6, B12, vitamin C, vitamin D, vitamin K, vitamin P) phytic acid, gluconic acid, pantothenic acid, sterols, sterol esters, β-glucan, Examples include rutin, chitin and chitosan. These components are preferably water-soluble, but even water-insoluble components can be similarly used by dispersing them in swollen water using an emulsifier, an emulsifying device or the like.
微生物による発酵処理を行う場合、組織状植物蛋白を膨潤させた後に微生物を接種し発酵する工程が加わる。この時、膨潤後に蒸煮等による殺菌工程を経ることが望ましい。また、発酵が進みすぎるとアンモニアなど揮発性の成分が多量に発生し好ましくない。また、発酵は組織状植物蛋白の組織状態や外観が十分保たれる(保形性を有する)程度に調整する。蛋白質の分解が進みすぎると組織状植物蛋白の組織が分解され保形性が損なわれ組織状植物蛋白の粒形状が崩れるとともに、サクサクした食感が得られなくなるといった問題がみられる。このことから発酵度合いを調節する必要があり、適度な発酵度の目安としては、蛋白質の分解を測定することで判定ができる。蛋白質の分解度測定法としてはTCA溶解率(0.2mol/lトリクロロ酢酸に可溶な蛋白質量の割合)の測定が挙げられる。
組織状大豆蛋白に対し様々な条件で発酵処理を行った結果、保形性が保たれサクサクした食感が得られた発酵大豆蛋白食品素材のTCA溶解率は60%以下であった。このことからTCA溶解率が60%以下になるように蛋白質の分解が調節された状態が適度な発酵度であることが判明した。
TCA溶解率が60%より高いことは、発酵が進み蛋白質が分解され過ぎている状態を意味しており、さらには保形性が無くサクサクした食感が得られないことを意味する。本発明で検討した、バチルス属、リゾプス属、アスペルギルス属、乳酸菌、ペニシリウム属、モナカス属、およびサッカロミセス属に属する微生物は一般的に食品に利用されている食用菌であり、本発明においてもサクサクした食感を維持しつつ独特の風味が付与された好ましい植物蛋白食品素材が得られる。さらに、このような組織状植物蛋白の発酵処理により、ゲニステイン、ダイゼイン、グリシテインなどのイソフラボンアグリコン、γ−アミノ酪酸、遊離アミノ酸や、納豆菌による処理においては、加えてスクシニルダイズインなど各種のイソフラボン類、ビタミンK2、ナットウキナーゼ、ポリグルタミン酸などの栄養成分が付与されることが判明した。
When performing fermentation treatment with microorganisms, a step of inoculating and fermenting microorganisms after swelling the plant protein is added. At this time, it is desirable to go through a sterilization process such as cooking after swelling. Moreover, if fermentation proceeds too much, a large amount of volatile components such as ammonia are generated, which is not preferable. In addition, the fermentation is adjusted to such an extent that the tissue state and appearance of the textured plant protein are sufficiently maintained (having shape retention). If the protein is decomposed too much, the texture of the plant protein is degraded, the shape retention is impaired, the grain shape of the textured plant protein is lost, and a crunchy texture cannot be obtained. From this, it is necessary to adjust the degree of fermentation, and as a measure of an appropriate degree of fermentation, determination can be made by measuring protein degradation. Examples of the method for measuring the degree of protein degradation include measurement of TCA dissolution rate (ratio of protein mass soluble in 0.2 mol / l trichloroacetic acid).
As a result of subjecting the textured soy protein to fermentation under various conditions, the TCA dissolution rate of the fermented soy protein food material that retains its shape retention and provides a crisp texture was 60% or less. From this, it was found that the degree of fermentation was moderate when the protein degradation was controlled so that the TCA dissolution rate was 60% or less.
When the TCA dissolution rate is higher than 60%, it means that the fermentation has progressed and the protein has been decomposed too much, and further, there is no shape retention and a crunchy texture cannot be obtained. The microorganisms belonging to the genus Bacillus, Rhizopus, Aspergillus, lactic acid bacteria, Penicillium, Monacus, and Saccharomyces, which are examined in the present invention, are edible bacteria that are generally used in foods. A preferred plant protein food material to which a unique flavor is imparted while maintaining the texture is obtained. Furthermore, in the treatment with such plant protein, isoflavone aglycone such as genistein, daidzein and glycitein, γ-aminobutyric acid, free amino acids, and various isoflavones such as succinyl soybean in It was found that nutritional components such as vitamin K2, nattokinase and polyglutamic acid are added.
膨潤した組織状植物蛋白および、それを発酵した組織状植物蛋白は、真空条件下で乾燥することでサクサクした食感が得られる。真空条件下での乾燥には、被乾燥物をそのまま加温された真空条件下に曝して乾燥する真空乾燥と、被乾燥物を一旦凍結後加温された真空条件下に曝して乾燥する真空凍結乾燥がある。本発明における乾燥方法にはいずれの真空乾燥方法でも用いることができる。真空乾燥は被乾燥物を凍結させる必要は無く低コストで乾燥することが出来る。真空乾燥時には乾燥温度を30〜100℃にすることが出来るが、60℃以上になると熱風乾燥に近い硬い食感になり好ましく無い。出来るだけ乾燥時の温度を低下させ、組織状植物蛋白の焦げ・褐変や付与された栄養機能成分が変性しないようにすることが望ましい。
また真空凍結乾燥する場合、被乾燥物を一旦凍結させるが、最大氷結晶生成帯(-5℃)を短時間で通過させて凍結した方が組織状植物蛋白や栄養機能成分の冷凍変性が少なく好ましいが、本発明においてはこの限りではなくいわゆる緩慢凍結においても、同様に真空凍結乾燥を行うことが出来る。また、このときの乾燥温度は高温であれば短時間で乾燥できるが、組織状植物蛋白や付与された栄養機能成分の変性や褐変が起こってしまうため、より低温で乾燥することが望ましい。
The swollen textured plant protein and the textured plant protein fermented from it can have a crispy texture by drying under vacuum conditions. For drying under vacuum conditions, vacuum drying is performed by exposing the object to be dried to a heated vacuum condition as it is, and vacuum for drying by exposing the object to be dried to a heated vacuum condition once frozen. There is lyophilization. Any vacuum drying method can be used for the drying method in the present invention. Vacuum drying does not require freezing of the material to be dried and can be dried at low cost. At the time of vacuum drying, the drying temperature can be set to 30 to 100 ° C., but when it is 60 ° C. or higher, a hard texture close to hot air drying is not preferable. It is desirable to reduce the temperature during drying as much as possible so that the plant-like plant protein is not burnt or browned or the imparted nutrient function components are not denatured.
In addition, when freeze-drying in a vacuum, the material to be dried is frozen once, but freezing and denaturation of tissue-like plant proteins and nutrient functional components is less when passing through the maximum ice crystal formation zone (-5 ° C) for a short time. Although it is preferable in the present invention, vacuum freeze-drying can be performed in the same manner even in so-called slow freezing. In addition, if the drying temperature at this time is high, it can be dried in a short time. However, it is desirable to dry at a lower temperature because the denaturation and browning of the textured plant protein and the imparted nutrient function component occur.
本発明の詳細を実施例で説明する。本発明はこれらの実施例によって何ら限定されることはない。 Details of the present invention will be described in the examples. The present invention is not limited in any way by these examples.
脱脂大豆を原料に2軸エクストルーダー試験機にて押出し成形して、水分31%の組織状大豆蛋白を得た。さらに得られた組織状大豆蛋白を熱風乾燥(80℃、60分・90分)したところ、水分はそれぞれ11%(90分)、15%(60分)であった。水分31%、15%および11%の組織状大豆蛋白質に対してそれぞれ100gに対して温水を十分量加え膨潤させた。余剰の水分を水切りした後、‐30℃の送風凍結機にて凍結させ、真空凍結乾燥機にて凍結乾燥した。明るさは色差系(ミノルタ製分光測色計)を用い、L*a*b*表色系にて明度を示した。また、破断応力はタケトモ電気製のテンシプレッサーを用いて大豆蛋白食品素材一粒を破断する時の圧力ピークを測定して算出した。
押出し成形後に熱風乾燥することで、サクサクした食感を持ち、風味、色調、食感の優れた組織状大豆蛋白が得られた。また熱風乾燥を行わないと柔かくなりすぎて、サクサクした食感が得られなかった(表1)。
A defatted soybean was used as a raw material and extruded using a twin-screw extruder tester to obtain a structured soy protein having a moisture content of 31%. Further, when the obtained textured soybean protein was dried with hot air (80 ° C., 60 minutes / 90 minutes), the water content was 11% (90 minutes) and 15% (60 minutes), respectively. A sufficient amount of warm water was added to 100 g of the structured soy protein having a moisture content of 31%, 15% and 11%, respectively, and swollen. After excess water was drained, it was frozen with a blow freezer at −30 ° C. and freeze-dried with a vacuum freeze dryer. For brightness, a color difference system (Minolta spectrophotometer) was used, and brightness was shown in the L * a * b * color system. The breaking stress was calculated by measuring a pressure peak when one soybean protein food material was broken using a Tentopressor made by Taketomo Electric.
By drying with hot air after extrusion, a textured soy protein having a crisp texture and excellent flavor, color and texture was obtained. Moreover, it became too soft if hot air drying was not performed, and the crispy texture was not obtained (Table 1).
脱脂大豆を2軸エクストルーダーにて押出し成形した後、乾燥して得た組織状大豆蛋白〔昭和産業(株)製 商品名:昭和ミーテックスK-6〕100gに対して温水200gを加え膨潤させた後、熱風乾燥、真空乾燥、真空凍結乾燥にて乾燥を行った。得られた大豆蛋白食品素材の明るさ、破断応力を測定し、官能検査を行った。なお、未処理区は、乾燥して得た組織状大豆蛋白そのものである。結果を以下に示す。(表2) Extruded defatted soybeans with a twin screw extruder and then dried to obtain a textured soy protein (product name: Showa Sangyo Co., Ltd., trade name: Showa Mietex K-6) 100 g of hot water and swell Thereafter, drying was performed by hot air drying, vacuum drying, and vacuum freeze drying. The brightness and breaking stress of the obtained soybean protein food material were measured, and a sensory test was performed. The untreated section is the textured soy protein itself obtained by drying. The results are shown below. (Table 2)
脱脂大豆を2軸エクストルーダーにて押出し成形した後、乾燥して得た組織状大豆蛋白〔昭和産業(株)製 商品名:昭和ミーテックスK-6〕100gに対して、80℃の温水にイソマルトオリゴ糖〔昭和産業(株)製〕を20%となるように溶解した溶液200gを加え十分に膨潤させた後、‐30℃の送風凍結機にて凍結させ、真空凍結乾燥した。その結果139gのイソマルトオリゴ糖含有大豆蛋白食品素材を得た。これらは、色調が非常に明るくサクサクした食感を持ち且つ大豆蛋白の健康機能に、膨潤水への溶解成分の機能を付加した新しい健康機能食品であった。 Extruded defatted soybeans with a twin screw extruder and dried into a structured soy protein obtained by Showa Sangyo Co., Ltd. (trade name: Showa Mie-Tex K-6) in 100g warm water After adding 200 g of a solution in which isomaltoligosaccharide (manufactured by Showa Sangyo Co., Ltd.) to 20% was added and sufficiently swollen, it was frozen in a -30 ° C. blower freezer and vacuum freeze-dried. As a result, 139 g of isomaltooligosaccharide-containing soybean protein food material was obtained. These were new health functional foods that had a very light and crisp color tone and added the function of a component dissolved in swollen water to the health function of soy protein.
脱脂大豆を2軸エクストルーダーにて押出し成形した後、乾燥して得た組織状大豆蛋白〔昭和産業(株)製 商品名:昭和ミーテックスK-6〕100gに対して、80℃の温水にステロールエステルを5%となるように分散させた溶液200gを加え膨潤させた後、真空凍結乾燥した結果約107gのステロールエステル含有大豆蛋白食品素材を得た。これらは、サクサクした食感を持ち、且つ大豆蛋白の健康機能に、更にステロールのコレステロール低下作用の相乗効果が付与された、新しい健康機能食品であった。 Extruded defatted soybeans with a twin screw extruder and dried into a structured soy protein obtained by Showa Sangyo Co., Ltd. (trade name: Showa Mie-Tex K-6) in 100g warm water After adding 200 g of a solution in which sterol ester was dispersed to 5% to swell, the solution was lyophilized in vacuo to obtain about 107 g of sterol ester-containing soybean protein food material. These were new healthy functional foods that had a crisp texture and were given the synergistic effect of the cholesterol-lowering action of sterols on the health functions of soy protein.
脱脂大豆を2軸エクストルーダーにて押出し成形した後、乾燥して得た組織状大豆蛋白〔昭和産業(株)製 商品名:昭和ミーテックスK-6〕100gに対して温水200gを加えた後、105℃30分間殺菌した。その後、納豆菌粉末(高橋祐蔵研究所製)を組織状大豆蛋白の乾物重量に対して0.2%添加し、37℃で16時間、20時間および30時間発酵処理した。その後、-30℃の送風凍結機にて凍結させ、真空凍結乾燥した。その結果それぞれ約90gの納豆菌発酵大豆蛋白食品素材を得た。16時間発酵した納豆菌発酵大豆蛋白食品素材は保形性も優れアンモニア臭も少なく風味が良かった。一方30時間発酵したときには保形性がなくまた、アンモニア臭が強く16時間発酵品よりも劣っていた。また、同様に乾燥して得た組織状大豆蛋白質100gに対して、温水200gを加えた後、105℃、30分間殺菌し、市販のリゾプスオリゴスポラス、アスペルギルスオリゼ粉末菌体をそれぞれ乾燥重量にたいして1%添加し、37℃で20時間発酵した後真空凍結乾燥した結果、それぞれ97gの発酵大豆蛋白食品素材が得られた。それぞれの分析値は以下のようであった(表3)。 After adding 200 g of warm water to 100 g of textured soybean protein (Showa Sangyo Co., Ltd., trade name: Showa Mietex K-6) obtained by extruding defatted soybeans with a twin screw extruder and drying. Sterilized at 105 ° C for 30 minutes. Thereafter, natto bacteria powder (manufactured by Yuzo Takahashi Laboratories) was added at 0.2% with respect to the dry weight of the structured soybean protein, followed by fermentation at 37 ° C. for 16 hours, 20 hours and 30 hours. Then, it was frozen with a -30 ° C. blown freezer and vacuum lyophilized. As a result, about 90 g of each natto-fermented soy protein food material was obtained. The natto-fermented soy protein food material that had been fermented for 16 hours had excellent shape retention, low ammonia smell, and good flavor. On the other hand, when it was fermented for 30 hours, it did not retain shape and had a strong ammonia odor and was inferior to the 16-hour fermented product. Similarly, 100 g of tissue soybean protein obtained by drying was added with 200 g of warm water, sterilized at 105 ° C. for 30 minutes, and commercially available Rhizopus oligosporus and Aspergillus oryzae powder cells were respectively added to the dry weight. As a result of adding 1%, fermenting at 37 ° C. for 20 hours, and then freeze-drying, 97 g of fermented soy protein food material was obtained. Each analysis value was as follows (Table 3).
さらに、ラクトバチルスカゼイ、ラクトバチルスプレピス、ラクトバチルスサーモフィラス、ラクトコッカスラクティス、ベニシリウム・カマンベルティ、ベニシリウム・カゼイコラム、ペニシリウム・ロックフォルテイ、モナカス・アンカ、サッカロミセス・セレビッシェにて同様に発酵・真空凍結乾燥して発酵大豆蛋白食品素材を得た。それぞれ食感・風味の優れた発酵大豆蛋白食品素材であった。
In addition, Lactobacillus casei, Lactobacillus prepis, Lactobacillus thermophilus, Lactococcus lactis, Benicillium camemberti, Benicillium casei column, Penicillium rockfortei, Monacas anchor, Saccharomyces cereviche The fermented soy protein food material was obtained by freeze-drying in vacuum. Each was a fermented soy protein food material with excellent texture and flavor.
実施例2、実施例3、実施例4で得られた食感の良かったそれぞれの大豆蛋白食品素材を、5gはかり取り、粉末状インスタントスープに加えた。これをカップに移し、熱湯を100ml加え、よくかき混ぜ、インスタントスープを得た。大豆蛋白食品素材はクルトン状の食感を有し、サクサクした食感が楽しめると共に健康成分を含有した機能性食品として使用できた。 5 g of each soy protein food material having a good texture obtained in Example 2, Example 3, and Example 4 was weighed and added to powdered instant soup. This was transferred to a cup, 100 ml of hot water was added, and stirred well to obtain instant soup. The soy protein food material has a crouton-like texture and can be used as a functional food containing healthy ingredients while enjoying a crunchy texture.
実施例2、実施例3、実施例4で得られた食感の良かったそれぞれの大豆蛋白食品素材を5gはかり取り、アイスクリームの上にトッピングとして乗せて試食した。その結果、サクサクとした食感が楽しめると共に健康成分を含有した機能性食品として使用できた。 5 g of each soy protein food material with good texture obtained in Example 2, Example 3, and Example 4 was weighed and placed on top of ice cream as a topping and sampled. As a result, it was possible to enjoy a crispy texture and use it as a functional food containing health ingredients.
実施例2、実施例3、実施例4で得られた食感の良かったそれぞれの大豆蛋白食品素材を50gはかり取り、牛乳100mlを加え、シリアル食品として試食した。その結果、サクサクした食感が楽しめると共に健康成分を含有した機能性食品として使用できた。 50 g of each soy protein food material with good texture obtained in Example 2, Example 3 and Example 4 was weighed and added with 100 ml of milk, and sampled as a cereal food. As a result, it was possible to enjoy a crispy texture and to be used as a functional food containing health ingredients.
本発明で得られた植物蛋白食品素材は様々な加工食品に利用することが出来る。例として、ポタージュスープのクルトン、アイスクリームなど冷菓のトッピング、チャーハンやおにぎりなど米飯食品へのトッピング、クッキー、パンなどのベーカリー製品、菓子類などが挙げられる。 The plant protein food material obtained in the present invention can be used for various processed foods. Examples include croutons for potage soup, toppings for frozen desserts such as ice cream, toppings for cooked rice foods such as fried rice and rice balls, bakery products such as cookies and bread, and confectionery.
Claims (8)
The plant protein food material according to claim 6 or 7, which has a TCA dissolution rate (ratio of protein mass soluble in 0.2 mol / l trichloroacetic acid) of 10 to 60%.
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JP2008228654A (en) * | 2007-03-20 | 2008-10-02 | Kigen Biogenics Kenkyusho:Kk | Fermented food doubling as culture medium, and method for producing the same |
JP2013034425A (en) * | 2011-08-05 | 2013-02-21 | Nisshin Oillio Group Ltd | Confectionery and surface roughening material used for confectionery |
JP2013141420A (en) * | 2012-01-06 | 2013-07-22 | Kikkoman Corp | Seasoning containing soy sauce |
CN104543832A (en) * | 2014-12-29 | 2015-04-29 | 徐州绿之野生物食品有限公司 | Preparation method and application of garlic fermented cell protein concentrated liquor |
CN111838404A (en) * | 2020-08-01 | 2020-10-30 | 黑龙江棒星食品科技股份有限公司 | Method for reducing beany flavor of soybean tissue protein through composite yeast fermentation |
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2008228654A (en) * | 2007-03-20 | 2008-10-02 | Kigen Biogenics Kenkyusho:Kk | Fermented food doubling as culture medium, and method for producing the same |
JP2013034425A (en) * | 2011-08-05 | 2013-02-21 | Nisshin Oillio Group Ltd | Confectionery and surface roughening material used for confectionery |
JP2013141420A (en) * | 2012-01-06 | 2013-07-22 | Kikkoman Corp | Seasoning containing soy sauce |
CN104543832A (en) * | 2014-12-29 | 2015-04-29 | 徐州绿之野生物食品有限公司 | Preparation method and application of garlic fermented cell protein concentrated liquor |
JP7415541B2 (en) | 2019-12-20 | 2024-01-17 | 不二製油株式会社 | Natto-like food |
CN111838404A (en) * | 2020-08-01 | 2020-10-30 | 黑龙江棒星食品科技股份有限公司 | Method for reducing beany flavor of soybean tissue protein through composite yeast fermentation |
WO2023094619A1 (en) | 2021-11-26 | 2023-06-01 | Planted Foods Ag | Method of making a fibrous fungus-containing food product and products thereof |
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