JP7236796B2 - Defatted vegetable protein with improved flavor and method for producing same - Google Patents
Defatted vegetable protein with improved flavor and method for producing same Download PDFInfo
- Publication number
- JP7236796B2 JP7236796B2 JP2017028994A JP2017028994A JP7236796B2 JP 7236796 B2 JP7236796 B2 JP 7236796B2 JP 2017028994 A JP2017028994 A JP 2017028994A JP 2017028994 A JP2017028994 A JP 2017028994A JP 7236796 B2 JP7236796 B2 JP 7236796B2
- Authority
- JP
- Japan
- Prior art keywords
- defatted
- vegetable protein
- protein
- content
- less
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Peptides Or Proteins (AREA)
Description
本発明は、脱脂植物蛋白およびその製造方法に関する。特に本発明は、有臭成分が除去され、風味が改善された脱脂植物蛋白（脱脂大豆、脱脂菜種など）およびその製造方法に関する。 TECHNICAL FIELD The present invention relates to a defatted vegetable protein and a method for producing the same. In particular, the present invention relates to defatted vegetable protein (defatted soybean, defatted rapeseed, etc.) from which odorous components are removed and flavor is improved, and a method for producing the same.
脱脂植物蛋白は、植物油の製造工程における産物として得られ、飼料や肥料、食品などの用途に広く使用されている。脱脂植物蛋白は、大豆や菜種などの原料を乾燥してから圧扁したものを、加工助剤で脱脂し、ディソルベンタイザートースターなどで処理して得られる。 Defatted vegetable protein is obtained as a product in the production process of vegetable oil, and is widely used for purposes such as feed, fertilizer, and food. Defatted vegetable protein is obtained by drying a raw material such as soybean or rapeseed, pressing it, defatting it with a processing aid, and treating it with a desorbentizer toaster or the like.
一般に飼料などに用いられることもある脱脂蛋白としては、油分抽出の際に使用する加工助剤が残存しておらず、においが少ない、風味の優れた脱脂植物蛋白が好ましい。
脱脂蛋白の臭気を抑制する方法としては、例えば、特許文献１～３に係る技術が知られている。特許文献１（国際公開ＷＯ２００９／１４１９０２）には、大豆を投入した容器を回転させつつ加熱することによって大豆から生臭成分を蒸発させることが提案されており、特許文献２（国際公開ＷＯ２００２／０２１９３８）には、不揮発性のチアゾリジン化合物を添加することによって大豆特有の青臭い不快臭を抑制することが提案されており、特許文献３（特開２００１－１６９７４１号公報）には、水蒸気雰囲気下で原料大豆を空蒸処理することによって大豆を脱臭することが提案されている。
As the defatted protein, which is generally used in animal feeds, it is preferable to use a defatted vegetable protein that does not contain the processing aid used for oil extraction and has a low odor and an excellent flavor.
Techniques disclosed in Patent Documents 1 to 3, for example, are known as methods for suppressing the odor of defatted protein. Patent Document 1 (International Publication WO2009/141902) proposes to evaporate fishy odor components from soybeans by heating while rotating a container containing soybeans, and Patent Document 2 (International Publication WO2002/021938). has been proposed to suppress the grassy unpleasant odor peculiar to soybeans by adding a nonvolatile thiazolidine compound. It has been proposed to deodorize soybeans by air-steaming them.
また、脱脂蛋白の有臭成分を低減する方法としては、例えば、特許文献４～６に記載された技術が知られている。特許文献４（特開昭６３－２０７３５９号公報）や特許文献５（国際公開ＷＯ２０１１／０７１１０８）にはｎ－へキサナールの含有量を抑制した脱皮大豆粉末素材、特許文献６（特開２００８－１３６４３７号公報）にはｎ－へキサノールの量を抑制した大豆蛋白が記載されている。 As methods for reducing odorous components in defatted protein, for example, techniques described in Patent Documents 4 to 6 are known. Patent Document 4 (JP-A-63-207359) and Patent Document 5 (International Publication WO2011/071108) describe a dehulled soybean powder material in which the content of n-hexanal is suppressed, and Patent Document 6 (JP-A-2008-136437). JP-A-2003-110000 describes a soybean protein containing a reduced amount of n-hexanol.
本発明の課題は、有臭成分が除去され、風味が改善された脱脂植物蛋白を提供することである。上述したように、脱脂植物蛋白にわずかに残る有臭成分などが脱脂蛋白の風味を損なう場合があり、特に、水溶性窒素指数（ＮＳＩ）が高い低変性の脱脂蛋白に関しては、酵素が失活していないことにより、特有の青臭さが生じてしまう場合があった。 An object of the present invention is to provide a defatted vegetable protein from which odorous components are removed and the flavor is improved. As described above, a slight amount of odorous components remaining in the defatted vegetable protein may impair the flavor of the defatted protein. By not doing so, there was a case where a peculiar grassy smell was generated.
このような状況に鑑み、本発明では、効率的に脱脂蛋白の風味を改善する技術を提供することを目的とする。 In view of such circumstances, an object of the present invention is to provide a technique for efficiently improving the flavor of defatted protein.
本発明者らが上記課題について鋭意検討したところ、脱脂大豆や脱脂菜種などの脱脂蛋白を適切な表面積の下、高湿度で処理することによって、有臭成分が除去され、風味が改善された脱脂植物蛋白が得られることを見出し、本発明を完成させるに至った。 As a result of intensive studies by the present inventors on the above-mentioned problems, defatted proteins such as defatted soybeans and defatted rapeseeds are treated with an appropriate surface area and high humidity to remove odorous components and improve the flavor. The inventors have found that a plant protein can be obtained, and have completed the present invention.
本発明は、これに限定されるものではないが、以下の態様を包含する。
（１） 油分が３％以下、水分が１５％以下であり、炭素数６のアルカンが１０ｐｐｍ未満である脱脂植物蛋白。
（２） 炭素数６のアルカンが１ｐｐｍ未満である、（１）に記載の脱脂植物蛋白。
（３） 脱脂大豆および／または脱脂菜種である、（１）または（２）に記載の脱脂植物蛋白。
（４） 水溶性窒素指数が１～９９である、（１）～（３）のいずれかに記載の脱脂植物蛋白。
（５） 水溶性窒素指数が５０～９２である、（４）に記載の脱脂植物蛋白。
（６） 水溶性窒素指数が５０未満である、（４）に記載の脱脂植物蛋白。
（７） 水溶性窒素指数が３０～５５の脱脂菜種である、（１）～（４）のいずれかに記載の脱脂植物蛋白。
（８） ｎ－へキサナール含量が６ｐｐｍ未満である、（１）～（７）のいずれかに記載の脱脂植物蛋白。
（９） ｎ－へキサノール含量が７ｐｐｍ未満である、（１）～（８）のいずれかに記載の脱脂植物蛋白。
（１０） （１）～（９）のいずれかに記載の脱脂植物蛋白を膨化させた粒状植物蛋白。（１１） 水溶性窒素指数が５０～９９の脱脂植物蛋白を、２０～９０℃、相対湿度５０～１００％の条件で水蒸気処理して、脱脂植物蛋白の炭素数６のアルカン含量を１０ｐｐｍ未満まで低減させる工程を含む、油分が３％以下、水分が１５％以下である脱脂植物蛋白の製造方法。
（１２） ２０～９０℃、相対湿度５０～１００％の条件で水蒸気処理する際、脱脂植物蛋白１ｋｇあたりの接触面積が０．１０ｍ２以上である、（１１）に記載の製造方法。
（１３） 水蒸気処理した脱脂植物蛋白の水溶性窒素指数を低くする工程をさらに含む、（１１）または（１２）に記載の製造方法。
The present invention includes, but is not limited to, the following aspects.
(1) A defatted vegetable protein having an oil content of 3% or less, a water content of 15% or less, and an alkane having 6 carbon atoms of less than 10 ppm.
(2) The defatted vegetable protein according to (1), wherein the C6 alkane is less than 1 ppm.
(3) The defatted vegetable protein according to (1) or (2), which is defatted soybean and/or defatted rapeseed.
(4) The defatted vegetable protein according to any one of (1) to (3), which has a water-soluble nitrogen index of 1-99.
(5) The defatted vegetable protein according to (4), which has a water-soluble nitrogen index of 50-92.
(6) The defatted vegetable protein according to (4), which has a water-soluble nitrogen index of less than 50.
(7) The defatted vegetable protein according to any one of (1) to (4), which is a defatted rapeseed having a water-soluble nitrogen index of 30-55.
(8) The defatted vegetable protein according to any one of (1) to (7), which has an n-hexanal content of less than 6 ppm.
(9) The defatted vegetable protein according to any one of (1) to (8), which has an n-hexanol content of less than 7 ppm.
(10) A granular vegetable protein obtained by puffing the defatted vegetable protein according to any one of (1) to (9). (11) Defatted vegetable protein having a water-soluble nitrogen index of 50 to 99 is steam-treated at 20 to 90° C. and relative humidity of 50 to 100% to reduce the alkane content of 6 carbon atoms in the defatted vegetable protein to less than 10 ppm. A method for producing defatted vegetable protein having an oil content of 3% or less and a water content of 15% or less, comprising a step of reducing.
(12) The production method according to (11), wherein the contact area per kg of defatted vegetable protein is 0.10 m 2 or more when the steam treatment is performed under conditions of 20 to 90° C. and a relative humidity of 50 to 100%.
(13) The production method according to (11) or (12), further comprising a step of lowering the water-soluble nitrogen index of the steam-treated defatted vegetable protein.
本発明によれば、有臭成分が除去され、風味が改善された脱脂植物蛋白が得られる。本発明の脱脂蛋白は、有臭成分が効率的に除去され、良好な風味を有するため、飼料や食品用途に用いることができる。特に食品用途に用いられる脱脂蛋白として好適である。例えば、本発明の脱脂植物蛋白を用いることにより、風味のよい二次加工品（粒状大豆蛋白、ベーカリー、菓子、惣菜等の食品）を製造することができる。 According to the present invention, defatted vegetable protein from which odorous components are removed and flavor is improved can be obtained. The defatted protein of the present invention can be used for feed and food applications because odorous components are efficiently removed and it has a good flavor. It is particularly suitable as a defatted protein used for food applications. For example, by using the defatted vegetable protein of the present invention, it is possible to produce flavorful secondary processed products (granular soybean protein, foods such as bakery products, sweets, side dishes, etc.).
また従来は、水溶性窒素指数（ＮＳＩ）が高い状態を維持したまま、できる限り蛋白を変性させずに有臭成分を除去することは困難だった。さらに、蛋白が変性してしまった水溶性窒素指数（ＮＳＩ）が低い脱脂蛋白に関して、有臭成分を除去することが従来は難しかったところ、本発明では、高変性脱脂蛋白であっても効率的に風味を改善することが可能である。脱脂植物蛋白のにおい低減により、風味が優れた脱脂植物蛋白を得ることができる。 Conventionally, it has been difficult to remove odorous components without denaturing proteins as much as possible while maintaining a high water-soluble nitrogen index (NSI). Furthermore, in the past, it was difficult to remove odorous components from denatured defatted proteins with a low water solubility nitrogen index (NSI). It is possible to improve the flavor to By reducing the odor of the defatted vegetable protein, it is possible to obtain the defatted vegetable protein with excellent flavor.
本発明は、脱脂植物蛋白およびその製造方法に関する。特に本発明は、有臭成分が除去され、風味が改善された脱脂植物蛋白（脱脂大豆、脱脂菜種など）およびその製造方法に関する。 TECHNICAL FIELD The present invention relates to a defatted vegetable protein and a method for producing the same. In particular, the present invention relates to defatted vegetable protein (defatted soybean, defatted rapeseed, etc.) from which odorous components are removed and flavor is improved, and a method for producing the same.
一般に、脱脂植物蛋白は、大豆や菜種などの原料となる植物から加工助剤を用いて油分を抽出したり、原料を圧搾した後の圧搾粕から加工助剤を用いて油分を抽出したりすることによって得られる。脱脂植物蛋白の原料は、特に限定されるものではないが、大豆、菜種、コーン、綿実、紅花、ヒマワリ、落花生、オリーブ、ゴマ、アマニ、米ぬか、パーム核、ひまし、ホホバ種子、コプラ、グレープシードなどを用いることができ、中でも大豆又は菜種を好適に使用することができる。 In general, defatted vegetable protein is obtained by extracting oil from raw material plants such as soybeans and rapeseeds using a processing aid, or by extracting oil from the lees after pressing the raw material using a processing aid. obtained by Raw materials for defatted vegetable protein are not particularly limited, but soybean, rapeseed, corn, cottonseed, safflower, sunflower, peanut, olive, sesame, linseed, rice bran, palm kernel, castor, jojoba seed, copra, Grapeseed and the like can be used, and among them, soybean or rapeseed can be preferably used.
菜種としては、特に限定されるものではなく、従来、植物油の製造に用いられている各種の品種のものが含まれ得る。菜種としては、例えば、Brassica campestris（和種）、Brassica napus（西洋種）、さらには、品種改良によって作り出された、エルカ酸および
グルコシノレート双方の含量の低いキャノーラ種などを好適に使用できる。
Rapeseeds are not particularly limited, and may include various varieties conventionally used for the production of vegetable oils. As the rapeseed, for example, Brassica campestris (Japanese variety), Brassica napus (Western variety), and canola species produced by selective breeding and having low contents of both erucic acid and glucosinolate can be suitably used.
本発明の脱脂植物蛋白は、油分が３％以下、水分が１５％以下であり、炭素数６のアルカンが１０ｐｐｍ未満である。
本発明の脱脂植物蛋白は、脱脂されており油分は３％以下である。本発明において油分とは、試料からジエチルエーテルを用いて抽出される物質の（試料に対する）百分率をいう。油分の測定方法は、基準油脂分析試験法（１．５－２０１３、日本油化学会）に基づいて実施すればよい。本発明の脱脂植物蛋白は、例えば、油分を２％以下や１％以下としてもよい。
The defatted vegetable protein of the present invention has an oil content of 3% or less, a water content of 15% or less, and an alkane having 6 carbon atoms of less than 10 ppm.
The defatted vegetable protein of the present invention is defatted and has an oil content of 3% or less. In the present invention, the oil content refers to the percentage (relative to the sample) of substances extracted from the sample using diethyl ether. The method for measuring the oil content may be carried out based on the Standard Fat Analysis Test Method (1.5-2013, The Japan Oil Chemistry Society). The defatted vegetable protein of the present invention may have an oil content of, for example, 2% or less or 1% or less.
本発明の脱脂植物蛋白は、脱脂の際に使用した加工助剤である炭素数６のアルカンが大幅に除去されており、その含量が１０ｐｐｍ未満であり、好ましくは５ｐｐｍ未満であり、より好ましくは１ｐｐｍ未満である。本有臭成分が除去されていると、脱脂植物蛋白の風味が大きく向上する。 In the defatted vegetable protein of the present invention, the alkane having 6 carbon atoms, which is a processing aid used for defatting, is largely removed, and the content is less than 10 ppm, preferably less than 5 ppm, more preferably less than 5 ppm. less than 1 ppm. The flavor of the defatted vegetable protein is greatly improved when this odorant is removed.
また、本発明の脱脂植物蛋白は、好ましい態様において、炭素数６のアルデヒドや炭素数６のアルコールの含有量も少ない。例えば、炭素数６のアルデヒドであるｎ－へキサナールに関しては、その含有量は６ｐｐｍ以下が好ましく、５ｐｐｍ以下がより好ましく、４ｐｐｍ以下がさらに好ましく、３ｐｐｍ以下が最も好ましい。炭素数６のアルコールであるｎ－へキサノールに関しては、その含有量は７ｐｐｍ以下が好ましく、６ｐｐｍ以下がより好ましく、５ｐｐｍ以下がさらに好ましい。 In addition, in a preferred embodiment, the defatted vegetable protein of the present invention has a low content of C6 aldehydes and C6 alcohols. For example, the content of n-hexanal, which is an aldehyde having 6 carbon atoms, is preferably 6 ppm or less, more preferably 5 ppm or less, even more preferably 4 ppm or less, and most preferably 3 ppm or less. The content of n-hexanol, which is an alcohol having 6 carbon atoms, is preferably 7 ppm or less, more preferably 6 ppm or less, and even more preferably 5 ppm or less.
本発明の脱脂植物蛋白は、いわゆる低変性タイプであっても高変性タイプであってもよい。具体的には、本発明の脱脂植物蛋白は、その水溶性窒素指数（ＮＳＩ）を、例えば０～１００とすることができる。一つの態様において本発明の脱脂植物蛋白の水溶性窒素指数は５０～９２であり、また別の態様において本発明の脱脂植物蛋白の水溶性窒素指数は１～５０であり、１５～３５としてもよい。好ましい態様において、本発明の脱脂植物蛋白は、水溶性窒素指数が３０～５５の脱脂菜種である。 The defatted vegetable protein of the present invention may be of the so-called low denaturation type or high denaturation type. Specifically, the defatted vegetable protein of the present invention can have a water solubility nitrogen index (NSI) of 0-100, for example. In one embodiment, the defatted plant protein of the present invention has a water solubility nitrogen index of 50 to 92. In another embodiment, the defatted vegetable protein of the present invention has a water solubility nitrogen index of 1 to 50. good. In a preferred embodiment, the defatted vegetable protein of the present invention is defatted rapeseed with a water solubility nitrogen index of 30-55.
本発明の脱脂植物蛋白の水分は１５％以下であるが、水分は公知の方法によって適宜調整すればよい。
本発明に係る植物蛋白を用いることによって、におい成分を低減した種々の蛋白加工品を得ることができる。本発明によれば、種々の変性度の脱脂大豆や脱脂菜種を製造できることはもちろん、粉末状や粒状などの組織化物を製造できる。
The water content of the defatted vegetable protein of the present invention is 15% or less, and the water content may be appropriately adjusted by a known method.
By using the plant protein according to the present invention, various processed protein products with reduced odor components can be obtained. According to the present invention, not only can defatted soybeans and defatted rapeseeds with various degrees of denaturation be produced, but also textured products such as powders and granules can be produced.
（製造方法）
一つの態様において本発明は、脱脂植物蛋白の製造方法であり、本発明においては、脱脂植物蛋白を高湿処理する工程が行われる。
本発明の高湿処理は、相対湿度５０～１００％の高湿条件で脱脂植物蛋白を処理することにより実施される。好ましい態様において、高湿処理の際の湿度は７０％以上であり、８０％以上がより好ましく、９０％以上がさらに好ましい。好ましい態様において高湿処理の際の温度は２０～９０℃であるが、５０℃以上がより好ましく、６０℃以上がさらに好ましく、７０℃以上がよりさらに好ましい。
(Production method)
In one aspect, the present invention is a method for producing defatted vegetable protein, and in the present invention, a step of subjecting the defatted vegetable protein to high-humidity treatment is carried out.
The high-humidity treatment of the present invention is carried out by treating the defatted vegetable protein under high-humidity conditions with a relative humidity of 50 to 100%. In a preferred embodiment, the humidity during high-humidity treatment is 70% or higher, more preferably 80% or higher, even more preferably 90% or higher. In a preferred embodiment, the temperature during high-humidity treatment is 20 to 90°C, more preferably 50°C or higher, even more preferably 60°C or higher, and even more preferably 70°C or higher.
好ましい態様において本発明は、水溶性窒素指数が５０～９９の脱脂植物蛋白を、２０～９０℃、相対湿度５０～１００％の条件で処理して、脱脂植物蛋白の炭素数６のアルカン含量を１０ｐｐｍ未満まで低減させる工程を含む。本発明の発明者によると、水溶性窒素指数が５０以上の低変性の段階で、可能な限り蛋白を変性させずに高湿処理することによって、効率的に有臭成分を除去し、脱脂植物蛋白の風味を大きく改善できることが見出された。 In a preferred embodiment of the present invention, a defatted vegetable protein having a water-soluble nitrogen index of 50 to 99 is treated under conditions of 20 to 90° C. and a relative humidity of 50 to 100% to reduce the C6 alkane content of the defatted vegetable protein. including reducing to less than 10 ppm. According to the inventors of the present invention, at a low denaturation stage where the water-soluble nitrogen index is 50 or more, high-humidity treatment is performed without denaturing the protein as much as possible, thereby efficiently removing odorous components and producing a defatted plant. It has been found that protein flavor can be greatly improved.
また、脱脂植物蛋白を高湿処理する際は、脱脂植物蛋白が高湿の空気と効率的に接触できるような条件とするとよい。例えば、空気と脱脂植物蛋白の接触面積が、脱脂植物蛋白１ｋｇあたり０．１ｍ２以上であると好ましく、０．３ｍ２以上がより好ましく、０．５ｍ２以上がさらに好ましい。 Moreover, when subjecting the defatted vegetable protein to the high-humidity treatment, the conditions should be such that the defatted vegetable protein can efficiently come into contact with the high-humidity air. For example, the contact area between air and defatted vegetable protein is preferably 0.1 m 2 or more, more preferably 0.3 m 2 or more, and even more preferably 0.5 m 2 or more per 1 kg of defatted vegetable protein.
さらに、本発明においては、蒸気を噴射するなどの方法によって脱脂植物蛋白の水溶性窒素指数を下げる工程を行ってもよい。脱脂植物蛋白を高変性化する場合、例えば、９０～１８０℃の蒸気を脱脂植物蛋白に噴射するなどの方法によることができる。高変性化する際の蒸気温度は特に制限されないが、好ましい態様において９５～１５０℃としてもよい。 Furthermore, in the present invention, a step of lowering the water-soluble nitrogen index of the defatted vegetable protein may be performed by a method such as spraying steam. When the defatted vegetable protein is highly denatured, for example, a method such as injecting steam at 90 to 180° C. onto the defatted vegetable protein can be used. The steam temperature during high modification is not particularly limited, but may be 95 to 150° C. in a preferred embodiment.
本発明の脱脂植物蛋白は、種々の形態にすることができ、例えば、粒状やフレーク状、粉末状、繊維状、ペースト状やカード状などの形態にしてもよい。本発明の好ましい態様において、脱脂植物蛋白を粒状蛋白の形態にしてもよく、粉末状蛋白の形態にしてもよい。粒状蛋白は公知の方法によって調製することができ、例えば、原料である脱脂植物蛋白を水とともにエクストルーダなどに投入し、混合・混練して処理することによって得ることができる。 The defatted vegetable protein of the present invention can be in various forms, for example, in the form of granules, flakes, powder, fiber, paste, card, and the like. In preferred embodiments of the present invention, the defatted vegetable protein may be in the form of granular protein or in the form of powdered protein. Granular protein can be prepared by a known method. For example, it can be obtained by putting defatted vegetable protein as a raw material together with water into an extruder or the like, and mixing and kneading the mixture.
粒状蛋白などを製造する際は、その他にも、本発明の目的達成を阻害しない範囲において各種添加物を適宜用いることができる。そのような添加物としては、例えば、分離大豆蛋白、食用油脂、澱粉、乳化剤、酸化防止剤、ｐＨ調整剤、増粘剤、着色料、および保存料が挙げられる。これらの添加物は１種を単独で又は２種以上を組み合わせて用いられる。 In addition, various additives can be appropriately used in the production of granular protein and the like as long as they do not impede the achievement of the object of the present invention. Such additives include, for example, isolated soy protein, edible fats and oils, starch, emulsifiers, antioxidants, pH adjusters, thickeners, coloring agents, and preservatives. These additives are used singly or in combination of two or more.
粒状植物蛋白などを製造する際にエクストルーダを用いる場合、公知の装置を用いることができるが、一般に、典型的なエクストルーダは、原料ホッパーと、原料フィーダーと、水フィーダーと、添加物フィーダーと、スクリュー（１軸スクリューや２軸スクリューなど）と、シリンダー（バレル）とダイと、駆動装置と、温度調節装置とを備える。また、エクストルーダに使用する脱脂植物蛋白の水溶性窒素指数は、膨化やハンドリングの面で、５０～９２が好ましい。このような範囲であると、膨化不良が生じにくく、また、粉のダマ形成による製造不良が生じにくい。 When using an extruder to produce granular vegetable protein or the like, a known device can be used. Generally, a typical extruder includes a raw material hopper, raw material feeder, water feeder, additive feeder, screw (single-screw, twin-screw, etc.), a cylinder (barrel), a die, a driving device, and a temperature control device. The water-soluble nitrogen index of the defatted vegetable protein used in the extruder is preferably 50-92 in terms of swelling and handling. Within such a range, poor swelling is less likely to occur, and manufacturing defects due to the formation of lumps of powder are less likely to occur.
ダイは、シリンダー内で混合・混練された高温高圧処理物を所望の形状でシリンダー外へ押し出すために、シリンダーの出口に備えられる。ダイの種類や形式は、原料等の種類や植物蛋白の用途によって適宜選択されればよい。カッティングヘッドは、ダイから押し出された高温高圧処理物を所定の寸法に切断するために備えられる。 A die is provided at the outlet of the cylinder in order to extrude the high-temperature and high-pressure processed material mixed and kneaded in the cylinder out of the cylinder in a desired shape. The type and type of die may be appropriately selected according to the type of raw material and the use of the vegetable protein. A cutting head is provided for cutting the high temperature and high pressure product extruded from the die into a predetermined size.
また、別の態様において本発明は、脱脂植物蛋白の風味を向上させる方法と把握することができ、本発明の方法は、脱脂植物蛋白を高湿処理する工程が含まれる。 In another aspect, the present invention can be understood as a method for improving the flavor of defatted vegetable protein, and the method of the present invention includes a step of subjecting defatted vegetable protein to high humidity treatment.
以下、本発明を具体的な実験例に基づいてさらに詳細に説明するが、本発明は下記の実施例に限定されるものではない。なお、特に記載しない限り、本明細書において濃度などは重量基準であり、数値範囲はその端点を含むものとして記載される。 Hereinafter, the present invention will be described in more detail based on specific experimental examples, but the present invention is not limited to the following examples. Unless otherwise specified, concentrations and the like in this specification are based on weight, and numerical ranges are described as including the endpoints.
有臭成分の定量
サンプルに含まれる有臭成分については、ガスクロマトグラフ－質量分析（ＧＣ／ＭＳ）を用いて定量した。
Quantitative determination of odorous components The odorous components contained in the samples were quantified using gas chromatography-mass spectrometry (GC/MS).
炭素数６のアルカンについては、５つの異性体すべての合計量を測定した。具体的には、サンプル１ｇを水２５ｍｌ、２，２，４－トリメチルペンタン２５ｍｌに入れ、２３０℃で蒸留した後、その留液をＧＣ／ＭＳで分析して定量した。 For C6 alkanes, the total amount of all five isomers was determined. Specifically, 1 g of a sample was placed in 25 ml of water and 25 ml of 2,2,4-trimethylpentane, distilled at 230° C., and then the distillate was analyzed by GC/MS and quantified.
炭素数６のアルデヒドについては、ｎ－へキサナールを定量した。具体的には、サンプルを５％過塩素酸４０ｍｌ、ｎ－へキサン４ｍｌに入れ、氷冷下でホモジナイザーを用いて撹拌後、遠心分離して得られたへキサン層をＧＣ／ＭＳで分析して定量した。
炭素数６のアルコールについては、ｎ－へキサノールを定量した。具体的には、サンプルを５％過塩素酸４０ｍｌ、ｎ－へキサン４ｍｌ、エタノール４０μｌに入れ、氷冷下でホモジナイザーを用いて撹拌後、遠心分離して得られたへキサン層をＧＣ／ＭＳで分析して定量した。
For aldehydes with 6 carbon atoms, n-hexanal was quantified. Specifically, the sample was placed in 40 ml of 5% perchloric acid and 4 ml of n-hexane, stirred with a homogenizer under ice-cooling, and then centrifuged. The hexane layer obtained was analyzed by GC/MS. and quantified.
As for alcohols with 6 carbon atoms, n-hexanol was quantified. Specifically, the sample was placed in 40 ml of 5% perchloric acid, 4 ml of n-hexane, and 40 μl of ethanol, stirred with a homogenizer under ice-cooling, and then centrifuged. was analyzed and quantified.
実験１．脱脂大豆
（１）脱脂大豆の調製
ロール（スエヒロＥＰＭ製）を用いて大豆を約０．３ｍｍに圧扁し、フレーク状にした。次いで、食品添加物へキサン（JX鉱日石エネルギー製）を溶媒として用いて４０～６０℃で４時間脱脂した後、風乾して、ＮＳＩが約９０である低変性タイプの脱脂大豆を得た（油分：約１％、水分：約９％）。この脱脂大豆を、下記の実験１－１および実験１－２に供した。
Experiment 1. Defatted soybeans (1) Preparation of defatted soybeans Soybeans were flattened to about 0.3 mm using a roll (manufactured by Suehiro EPM) to form flakes. Next, after defatting at 40 to 60° C. for 4 hours using hexane as a food additive (manufactured by JX Koniseki Energy), it was air-dried to obtain low-denaturation type defatted soybeans with an NSI of about 90. (Oil content: about 1%, moisture: about 9%). This defatted soybean was subjected to Experiments 1-1 and 1-2 below.
また、比較品として、下記の手順により、ＮＳＩが約３１である高変性タイプの脱脂大豆を調製した。すなわち、ロール（スエヒロＥＰＭ製）を用いて大豆を約０．３ｍｍに圧扁してフレーク状にし、食品添加物へキサン（JX鉱日石エネルギー製）を溶媒として用いて４０～６０℃で４時間脱脂し、２ｋｇｆ／ｃｍ２の圧力の約１３０℃の生蒸気を直接噴射後、乾燥して高変性の脱脂大豆を得た。この脱脂大豆の炭素数６のアルカン含量は約２８４ｐｐｍ、炭素数６のアルデヒド含量は約１ｐｐｍ、炭素数６のアルコール含量は約２ｐｐｍ、油分は約１％、水分は約１３％であった。 Also, as a comparative product, a highly denatured defatted soybean with an NSI of about 31 was prepared by the following procedure. That is, using a roll (manufactured by Suehiro EPM), soybeans are pressed into flakes to about 0.3 mm, and the food additive hexane (manufactured by JX Mining & Nippon Oil & Energy) is used as a solvent at 40 to 60 ° C. for 4 minutes. The soybeans were degreased for a period of time, directly sprayed with live steam at a pressure of 2 kgf/cm 2 at a temperature of about 130° C., and then dried to obtain highly denatured defatted soybeans. This defatted soybean had an alkane content of 6 carbon atoms of about 284 ppm, an aldehyde content of 6 carbon atoms of about 1 ppm, an alcohol content of 6 carbon atoms of about 2 ppm, an oil content of about 1%, and a water content of about 13%.
なお、脱脂蛋白の水分については、基準油脂分析試験法（１．４．１－２０１３、日本油化学会）に基づいて測定した。
また、ＮＳＩの測定は、下記の手順により実施した。すなわち、試料１０．０ｇをビーカーへ秤量し、３０℃の蒸留水４５０ｍＬと消泡剤（シリコーンオイル）１滴を加えて撹拌し、１０分間放置した。８０℃の水浴中にビーカーを固定し、２５分間加温撹拌した後、冷水で３０℃まで冷却し、３０℃の蒸留水を加えて５００ｍＬに定容した。得られた抽出液５０ｍｌを遠心分離（３０００ｒｐｍ、１０分間）して、分離された上清２５ｍＬを分解蒸留管に移し、ケルダール法により該上清中の全窒素量を測定した。具体的には、該分解蒸留管に、分解助剤（ＣｕＳＯ４：ＣａＳＯ４＝９：１）４ｇ、濃硫酸１５ｍＬを加え、４２０℃で１時間加熱分解を行い、放冷後、蒸留を行い、常法により窒素量を測定した。また、ケルダール法にて、試料中の全窒素量を測定し、熱水で抽出される窒素を全窒素に対する百分率で水溶性窒素指数（ＮＳＩ）を算出した。
The water content of the defatted protein was measured according to the Standard Fat Analysis Test Method (1.4.1-2013, Japan Oil Chemistry Society).
Moreover, the measurement of NSI was implemented by the following procedures. Specifically, 10.0 g of a sample was weighed into a beaker, 450 mL of distilled water at 30° C. and 1 drop of antifoaming agent (silicone oil) were added, stirred, and allowed to stand for 10 minutes. The beaker was fixed in a water bath at 80°C, heated and stirred for 25 minutes, cooled to 30°C with cold water, and distilled water at 30°C was added to adjust the volume to 500 mL. 50 ml of the resulting extract was centrifuged (3000 rpm, 10 minutes), 25 mL of the separated supernatant was transferred to a decomposition distillation tube, and the total nitrogen content in the supernatant was measured by the Kjeldahl method. Specifically, 4 g of a decomposition aid (CuSO4:CaSO4=9:1) and 15 mL of concentrated sulfuric acid are added to the decomposition distillation tube, thermally decomposed at 420° C. for 1 hour, allowed to cool, and then distilled. Nitrogen content was measured by the method. Further, the total nitrogen content in the sample was measured by the Kjeldahl method, and the water-soluble nitrogen index (NSI) was calculated as a percentage of the nitrogen extracted with hot water to the total nitrogen.
（２）脱脂大豆の高湿処理
上記のようにして得られた脱脂大豆１００ｇ（比重：約０．４４ｇ／ｃｍ３）をバットに入れて平坦にならし、恒温恒湿器（ＫＣＬ－２０００Ａ、東京理化器械製）内に静置して、相対湿度９５％の条件で高湿処理を行った。
(2) High-humidity treatment of defatted soybeans 100 g of defatted soybeans obtained as described above (specific gravity: about 0.44 g/cm 3 ) were placed in a vat and flattened. (manufactured by Tokyo Rikakikai Co., Ltd.) and subjected to high-humidity treatment at a relative humidity of 95%.
実験１－１では、厚さが４ｍｍ、２０ｍｍ、５０ｍｍとなるように脱脂大豆をバットにならし、脱脂大豆の接触面積が、脱脂大豆１ｋｇあたり０．５７ｍ２、０．１１ｍ２、０．０５ｍ２となるように８０℃で高湿処理した。また実験１－２では、蒸気温度を２０～７０℃に振って、脱脂大豆を高湿処理した（脱脂大豆の接触面積：脱脂大豆１ｋｇあたり０．５７ｍ２）。その後、高湿処理した脱脂大豆を恒温恒湿器から取り出し、水分が１０％程度になるまで３５℃で乾燥させた。 In Experiment 1-1, the defatted soybeans were flattened into a vat with thicknesses of 4 mm, 20 mm, and 50 mm, and the contact areas of the defatted soybeans were 0.57 m 2 , 0.11 m 2 , and 0.05 m per 1 kg of defatted soybeans. High humidity treatment was performed at 80° C. so as to obtain 2 . In Experiment 1-2, the defatted soybeans were subjected to high humidity treatment by varying the steam temperature from 20 to 70° C. (contact area of defatted soybeans: 0.57 m 2 per 1 kg of defatted soybeans). After that, the defatted soybeans subjected to the high-humidity treatment were taken out from the thermo-hygrostat and dried at 35° C. until the moisture content reached about 10%.
なお、実際に分析したところ、実験１－１で用いた脱脂大豆は、ＮＳＩが８９．４、炭素数６のアルカン含量が２６０ｐｐｍ、炭素数６のアルデヒド含量が９ｐｐｍ、炭素数６のアルコール含量が８ｐｐｍであり（表１）、実験１－２で用いた脱脂大豆は、ＮＳＩが９３．５、炭素数６のアルカン含量が２３８ｐｐｍ、炭素数６のアルデヒド含量が７ｐｐｍ、炭素数６のアルコール含量が８ｐｐｍだった（表２）。 When actually analyzed, the defatted soybeans used in Experiment 1-1 had an NSI of 89.4, an alkane content of 6 carbon atoms of 260 ppm, an aldehyde content of 6 carbon atoms of 9 ppm, and an alcohol content of 6 carbon atoms. 8 ppm (Table 1), and the defatted soybeans used in Experiment 1-2 had an NSI of 93.5, an alkane content of 6 carbon atoms of 238 ppm, an aldehyde content of 6 carbon atoms of 7 ppm, and an alcohol content of 6 carbon atoms. 8 ppm (Table 2).
（３）ＮＳＩの低い脱脂大豆の製造（実験１－３）
ＮＳＩの低い高変性タイプの脱脂大豆を、下記の２つの方法で製造した。
(3) Production of defatted soybeans with low NSI (Experiment 1-3)
Highly denatured type defatted soybeans with low NSI were produced by the following two methods.
まず、上記（１）で製造した脱脂大豆（ＮＳＩ：約３１）に対して、実験１－１と同様に高湿処理を施した（脱脂大豆の接触面積：脱脂大豆１ｋｇあたり０．５７ｍ２、ＮＳＩ：１９．１～２４．４、サンプル３－２～３－５）。 First, the defatted soybeans (NSI: about 31) produced in (1) above were subjected to high humidity treatment in the same manner as Experiment 1-1 (contact area of defatted soybeans: 0.57 m 2 per 1 kg of defatted soybeans, NSI: 19.1-24.4, samples 3-2-3-5).
また、高湿処理した脱脂大豆（サンプル１－４、ＮＳＩ：７２．３）に対して、約１３０℃の生蒸気を２ｋｇｆ／ｃｍ２の圧力で直接噴射して脱脂大豆を高変性化した（ＮＳＩ：１９～３０、サンプル３－６～３－８）。 In addition, high-humidity-treated defatted soybeans (Sample 1-4, NSI: 72.3) were directly sprayed with live steam at about 130°C at a pressure of 2 kgf/cm 2 to highly denature the defatted soybeans ( NSI: 19-30, samples 3-6-3-8).
（４）脱脂大豆の評価
上記のようにして得られた試料を、粉砕機（槇野産業製）を用いて粉砕した後、エクストルーダを用いて膨化状況を観察しながら組織化した。エクストルーダ（アルファライザＥＡ－２０、スエヒロＥＰＭ製）を使用し、スクリュー回転数２４０ｒｐｍ、先端バレル温度１２０℃の条件で、加水量を約４０％に調整して、ダイ（直径３ｍｍ、１穴）から押し出し、ダイ出口直後にカッターで切断（カッター回転速度３６００ｒｐｍ）して直径約４～７ｍｍの組織化物を得た。次いで、乾燥機（ＰＨ－４ＫＴ、エスペック製）を用いて８０℃の熱風で組織化物を乾燥することにより、水分が８重量％の粒状大豆蛋白を得た。なお、図１は、粒状大豆蛋白の例を示す写真である。
(4) Evaluation of Defatted Soybean The sample obtained as described above was pulverized using a pulverizer (manufactured by Makino Sangyo Co., Ltd.), and then textured using an extruder while observing the swelling state. Using an extruder (Alphalyzer EA-20, manufactured by Suehiro EPM), adjusting the amount of water added to about 40% under the conditions of a screw rotation speed of 240 rpm and a tip barrel temperature of 120 ° C, from a die (diameter 3 mm, 1 hole) It was extruded and cut with a cutter (rotational speed of the cutter: 3600 rpm) immediately after exiting the die to obtain a structured product with a diameter of about 4 to 7 mm. Then, the textured product was dried with hot air at 80° C. using a dryer (PH-4KT, manufactured by Espec) to obtain granular soybean protein having a water content of 8% by weight. FIG. 1 is a photograph showing an example of granular soybean protein.
乾燥した粒状大豆蛋白に２倍量の９０℃温水を添加し、その際のにおいおよび味を５段階で官能評価した。評価基準は下記のとおりであり、スコアが大きい方が良好である。
５：非常に良好／４：良好／３：やや良好／２：やや劣る／１：劣る
また、上記（３）で製造した実験１－３の脱脂大豆については、ミキサーで粉砕して粉末状にした後、２倍量の９０℃温水を添加し、その際のにおいおよび味を５段階で官能評価した。評価基準は下記のとおりであり、スコアが大きい方が良好である。
５：非常に良好／４：良好／３：やや良好／２：やや劣る／１：劣る
Two times the amount of hot water at 90°C was added to the dried granular soybean protein, and the smell and taste at that time were sensory-evaluated on a scale of 5. The evaluation criteria are as follows, and the higher the score, the better.
5: Very good / 4: Good / 3: Slightly good / 2: Slightly poor / 1: Poor In addition, the defatted soybeans of Experiment 1-3 produced in (3) above were pulverized in a mixer and powdered. After that, twice the amount of 90° C. hot water was added, and the odor and taste at that time were sensory evaluated on a 5-grade scale. The evaluation criteria are as follows, and the higher the score, the better.
5: Very Good / 4: Good / 3: Slightly Good / 2: Slightly Poor / 1: Poor
評価結果を上記の表に示す。表の結果から明らかなように、脱脂蛋白を高湿処理することによって、有臭成分が低減され、脱脂蛋白の風味が大きく向上した。
表１に示すように、高湿処理の際、脱脂蛋白と蒸気の接触面積を大きくして接触効率を上げることによって短時間で脱脂蛋白の炭素数６のアルカン、炭素数６のアルデヒド、および炭素数６のアルコールを低減することができた。
The evaluation results are shown in the table above. As is clear from the results in the table, the high-humidity treatment of the defatted protein reduced odorous components and greatly improved the flavor of the defatted protein.
As shown in Table 1, during the high-humidity treatment, by increasing the contact area between the defatted protein and the steam to increase the contact efficiency, the alkane having 6 carbon atoms, the aldehyde having 6 carbon atoms, and the carbon atoms of the defatted protein can be removed in a short period of time. Alcohol of number 6 was able to be reduced.
また、表２に示すように、高湿処理の際の温度を高くすることによっても、短時間で脱脂蛋白の炭素数６のアルカン、炭素数６のアルデヒド、および炭素数６のアルコールを低減することができた。 In addition, as shown in Table 2, by increasing the temperature during high-humidity treatment, the amount of alkane having 6 carbon atoms, aldehyde having 6 carbon atoms, and alcohol having 6 carbon atoms in the defatted protein is reduced in a short period of time. I was able to
さらに、表３に示すように、ＮＳＩの高い脱脂植物蛋白を高湿処理してから高変性化することによって、有臭成分が除去された風味のよい高変性植物蛋白を効率的に得ることができた（サンプル３－６～サンプル３－８）。その一方で、ＮＳＩが低い植物蛋白を高湿処理すると、炭素数６のアルデヒド、炭素数６のアルコールなど一部の有臭成分は除去できるものの、炭素数６のアルカンの除去効率はそれほど高くなかった（サンプル３－２～サンプル３－５）。 Furthermore, as shown in Table 3, highly denatured vegetable protein with good flavor from which odorous components have been removed can be efficiently obtained by subjecting defatted vegetable protein with high NSI to high humidity treatment and then highly denaturing it. It was possible (Samples 3-6 to 3-8). On the other hand, high-humidity treatment of vegetable proteins with low NSI can remove some odorous components such as aldehydes with 6 carbon atoms and alcohols with 6 carbon atoms, but the removal efficiency of alkanes with 6 carbon atoms is not so high. (Samples 3-2 to 3-5).
実験２．脱脂菜種
ロール（スエヒロＥＰＭ製）を用いて菜種を約０．３ｍｍに圧扁し、フレーク状にした。次いで、食品添加物へキサン（JX鉱日石エネルギー製）を溶媒として用いて４０～６０℃で４時間脱脂した後、風乾して、ＮＳＩが約５３である脱脂菜種を得た（油分：約１．２％、水分：約８．１％、炭素数６のアルカン含量：１７７ｐｐｍ、炭素数６のアルデヒド含量：２ｐｐｍ、炭素数６のアルコール含量：１２ｐｐｍ）。
Experiment 2. Using a degreasing rapeseed roll (manufactured by Suehiro EPM), the rapeseed was compressed to about 0.3 mm and formed into flakes. Next, after defatting at 40 to 60° C. for 4 hours using the food additive hexane (manufactured by JX Nippon Oil & Energy) as a solvent, it was air-dried to obtain defatted rapeseed with an NSI of about 53 (oil content: about 1.2%, water content: about 8.1%, alkane content with 6 carbon atoms: 177 ppm, aldehyde content with 6 carbon atoms: 2 ppm, alcohol content with 6 carbon atoms: 12 ppm).
上記のようにして得られた脱脂菜種について、実験１－１と同様にして高湿処理を行った。すなわち、脱脂菜種１００ｇをバットに入れて平坦にならし、恒温恒湿器（ＫＣＬ－２０００Ａ、東京理化器械製）内に静置して、温度８０℃、相対湿度９５％の条件で高湿処理した。 The defatted rapeseed obtained as described above was subjected to high-humidity treatment in the same manner as in Experiment 1-1. That is, 100 g of defatted rapeseed is placed in a vat and flattened, placed in a constant temperature and humidity chamber (KCL-2000A, manufactured by Tokyo Rika Kikai), and subjected to high humidity treatment at a temperature of 80 ° C. and a relative humidity of 95%. bottom.
得られた脱脂菜種を分析した結果を以下の表に示すが、菜種に関しても、高湿処理によって有臭成分を効率的に除去できることが分かった。 The results of analysis of the obtained defatted rapeseed are shown in the table below. It was found that odorous components can be efficiently removed from rapeseed as well by high-humidity treatment.
以上の実験結果から明らかなように、脱脂植物蛋白を高湿処理することによって、有臭成分を低減し、脱脂植物蛋白の風味を大きく向上することが可能である。 As is clear from the above experimental results, high-humidity treatment of defatted vegetable protein can reduce odorous components and greatly improve the flavor of defatted vegetable protein.
Claims (4)
水溶性窒素指数が５０～９９の脱脂植物蛋白を、７０～９０℃、相対湿度７０～１００％の条件で水蒸気処理して、脱脂植物蛋白の炭素数６のアルカン含量を１０ｐｐｍ未満まで低減させる工程を含み、水蒸気に対する接触面積が脱脂植物蛋白１ｋｇあたり０．１０ｍ ２ 以上であり、水蒸気処理後の脱脂植物蛋白の水溶性窒素指数が５０～９２である、上記方法。 A method for producing defatted vegetable protein having an oil content of 3% or less, a water content of 15% or less, and an alkane having 6 carbon atoms of less than 10 ppm,
A step of steam-treating a defatted vegetable protein having a water-soluble nitrogen index of 50 to 99 under conditions of 70 to 90° C. and a relative humidity of 70 to 100% to reduce the content of alkanes having 6 carbon atoms in the defatted vegetable protein to less than 10 ppm. wherein the contact area with steam is 0.10 m 2 or more per 1 kg of defatted vegetable protein, and the defatted vegetable protein after steam treatment has a water-soluble nitrogen index of 50-92.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017028994A JP7236796B2 (en) | 2017-02-20 | 2017-02-20 | Defatted vegetable protein with improved flavor and method for producing same |
| JP2021092930A JP2021121227A (en) | 2017-02-20 | 2021-06-02 | Defatted vegetable protein having improved flavor and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017028994A JP7236796B2 (en) | 2017-02-20 | 2017-02-20 | Defatted vegetable protein with improved flavor and method for producing same |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2021092930A Division JP2021121227A (en) | 2017-02-20 | 2021-06-02 | Defatted vegetable protein having improved flavor and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2018134003A JP2018134003A (en) | 2018-08-30 |
| JP7236796B2 true JP7236796B2 (en) | 2023-03-10 |
Family
ID=63364601
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2017028994A Active JP7236796B2 (en) | 2017-02-20 | 2017-02-20 | Defatted vegetable protein with improved flavor and method for producing same |
| JP2021092930A Pending JP2021121227A (en) | 2017-02-20 | 2021-06-02 | Defatted vegetable protein having improved flavor and method for producing the same |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2021092930A Pending JP2021121227A (en) | 2017-02-20 | 2021-06-02 | Defatted vegetable protein having improved flavor and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (2) | JP7236796B2 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5053548B2 (en) | 2006-01-19 | 2012-10-17 | 株式会社東芝 | Ultrasonic diagnostic apparatus and control program for ultrasonic diagnostic apparatus |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE381977B (en) * | 1973-09-14 | 1976-01-12 | Astra Protein Prod Ab | PROCEDURE FOR EXPIRING SOLUTIONS FROM PROTEIN-CONTAINING |
| US3966981A (en) * | 1974-11-26 | 1976-06-29 | The United States Of America As Represented By The Secretary Of Agriculture | Process for removing residual solvents |
| JPS5329951A (en) * | 1976-08-27 | 1978-03-20 | Kono Tadao | Deodorizing method of soy bean flour |
| CA1140919A (en) * | 1980-05-15 | 1983-02-08 | Du Pont Canada Inc. | Control of residual solvent in proteinaceous materials |
| JPS61187763A (en) * | 1985-02-18 | 1986-08-21 | Showa Sangyo Kk | Production of odorless soybeans |
| JPH0611223B2 (en) * | 1985-04-24 | 1994-02-16 | 株式会社ホーネンコーポレーション | Manufacturing method of soy sauce made from defatted soybean |
| WO2009141902A1 (en) * | 2008-05-21 | 2009-11-26 | Uesugi Kazuhiko | Deodorized soybeans, deodorized soybean meal, apparatus for deodorizing soybeans, apparatus and method for producing deodorized soybean meal and food |
-
2017
- 2017-02-20 JP JP2017028994A patent/JP7236796B2/en active Active
-
2021
- 2021-06-02 JP JP2021092930A patent/JP2021121227A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5053548B2 (en) | 2006-01-19 | 2012-10-17 | 株式会社東芝 | Ultrasonic diagnostic apparatus and control program for ultrasonic diagnostic apparatus |
Non-Patent Citations (3)
| Title |
|---|
| 大豆の匂いの追究（豆知識シリーズ２）、散歩のおかず、２０１０年３月２３日、ｐ．１－５、検索日：２０２０年７月７日、ＵＲＬ ｈｔｔｐｓ：／／ｃｈａｃｈａｃｈａ１０．ａｔ．ｗｅｂｒｙ．ｉｎｆｏ／２０１００３／ａｒｔｉｃｌｅ＿２５．ｈｔｍｌ |
| 油化学、１９７９年、第２８巻、第１０号、ｐ．７８１－７９４ |
| 青木 宏、「大豆タンパク質と食品加工（ＩＩＩ） 大豆タンパク質の新しい食品利用－特に溶解性との関連」、調理科学、Ｖｏｌ．６、Ｎｏ．２、１９７３年、ｐ．１０４－１１２ |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2018134003A (en) | 2018-08-30 |
| JP2021121227A (en) | 2021-08-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Alfawaz | Chemical composition and oil characteristics of pumpkin (Cucurbita maxima) seed kernels | |
| CN108783197B (en) | High-efficiency ripening and decyanation process for flaxseeds | |
| DK2885980T3 (en) | Process and plant for the extraction of plant protein, especially as a protein-rich food or feed, as well as a protein-rich food and feed | |
| TW200829177A (en) | Solvent extracted corn | |
| Güzeler et al. | The utilization and processing of soybean and soybean products. | |
| KR101935473B1 (en) | Process for preparing extruded soy protein isolate with meat-like flavor having controlled gluten and moisture content | |
| Kola et al. | Physical and chemical properties of some pistachio varieties (Pistacia vera L.) and oils grown under irrigated and non-irrigated conditions in Turkey | |
| US20200268014A1 (en) | Protein ingredient made from oilseeds of sunflowers or rape, and the production thereof | |
| JP7236796B2 (en) | Defatted vegetable protein with improved flavor and method for producing same | |
| JP2007185156A (en) | Method for producing deodorized rice bran, and food mixed with the same | |
| WO2019189476A1 (en) | Production method of textured plant protein material | |
| RU2332883C1 (en) | Method of semi-finished products making on fish and vegetable basis for school food | |
| Adesina et al. | Effects of particle size, applied pressure and pressing time on the yield of oil expressed from almond seed | |
| KR20090124022A (en) | Manufacturing method of the functional seasoned-dried sliced flatfish containing opuntia ficus-indica extract | |
| Omosulis et al. | Functional properties of roasted and defatted cashew nut (Anarcadium occidentale) flour. | |
| JP6905735B2 (en) | How to make flavor oil | |
| RU2760433C1 (en) | Extruded food product based on oil plant cake and method for its manufacture | |
| CN107114748B (en) | Method for producing solvent | |
| RU2778941C2 (en) | Protein additive of sunflower seeds or rapeseed and its production | |
| RU2604937C1 (en) | Method for preparation of protein fodder product | |
| Mostafa et al. | Utilization of Apricot kernels | |
| JP5744089B2 (en) | Method for producing deodorized rice bran and food containing the same | |
| KR101107522B1 (en) | Manufacturing method of functional feed using processing byproduct of pine mushroom such as pine mushroom peel | |
| JP6315442B2 (en) | Method for producing soybean oil | |
| Mashanova et al. | Prospects for the use of soyan cake in the production of rye and wheat bread |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20190919 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20200722 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200814 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20201012 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20210324 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20210602 |
|
| C60 | Trial request (containing other claim documents, opposition documents) |
Free format text: JAPANESE INTERMEDIATE CODE: C60 Effective date: 20210602 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20210610 |
|
| C21 | Notice of transfer of a case for reconsideration by examiners before appeal proceedings |
Free format text: JAPANESE INTERMEDIATE CODE: C21 Effective date: 20210611 |
|
| A912 | Re-examination (zenchi) completed and case transferred to appeal board |
Free format text: JAPANESE INTERMEDIATE CODE: A912 Effective date: 20210716 |
|
| C211 | Notice of termination of reconsideration by examiners before appeal proceedings |
Free format text: JAPANESE INTERMEDIATE CODE: C211 Effective date: 20210720 |
|
| C27B | Notice of submission of publications, etc. [third party observations] |
Free format text: JAPANESE INTERMEDIATE CODE: C2714 Effective date: 20211001 |
|
| C22 | Notice of designation (change) of administrative judge |
Free format text: JAPANESE INTERMEDIATE CODE: C22 Effective date: 20220708 |
|
| C22 | Notice of designation (change) of administrative judge |
Free format text: JAPANESE INTERMEDIATE CODE: C22 Effective date: 20221004 |
|
| C23 | Notice of termination of proceedings |
Free format text: JAPANESE INTERMEDIATE CODE: C23 Effective date: 20230131 |
|
| C03 | Trial/appeal decision taken |
Free format text: JAPANESE INTERMEDIATE CODE: C03 Effective date: 20230224 |
|
| C30A | Notification sent |
Free format text: JAPANESE INTERMEDIATE CODE: C3012 Effective date: 20230224 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20230228 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7236796 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |