JPS5982050A - Custard pudding of soybean protein by lactic acid fermentation - Google Patents
Custard pudding of soybean protein by lactic acid fermentationInfo
- Publication number
- JPS5982050A JPS5982050A JP57193121A JP19312182A JPS5982050A JP S5982050 A JPS5982050 A JP S5982050A JP 57193121 A JP57193121 A JP 57193121A JP 19312182 A JP19312182 A JP 19312182A JP S5982050 A JPS5982050 A JP S5982050A
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- Prior art keywords
- soybean protein
- lactic acid
- pudding
- acid fermentation
- separated
- 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.)
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- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】 本発明は乳酸醗酵大豆蛋白プリンに関する。[Detailed description of the invention] The present invention relates to lactic acid fermented soy protein purine.
通常、プリンは牛乳を用いて製造されているが、従来か
ら、この牛乳に代えて大豆蛋白を用いることが提案され
ている。例えば、特開昭５３−８８３６０号には脱脂大
豆微粉末を用い、カラギーナンやファーセレランのよう
なゲル化剤でゲル化した大豆蛋白プリンが開示されてい
る。まだ、特開昭５４−１２６７６７号には精製大豆微
粉末、水、カラギーナン寸だはファーセレラン、モノグ
リセフィト、ローカストビーンガムおよびアスフルビン
酸ナトリウムを混会し、ｐＨを６．０〜６．８に調整し
た加工豆乳を用いた冷凍カスタードプディングか開示さ
れている。Although pudding is usually produced using milk, it has been proposed to use soybean protein instead of milk. For example, JP-A No. 53-88360 discloses a soybean protein pudding prepared by using defatted fine soybean powder and gelling it with a gelling agent such as carrageenan or farcellan. However, in JP-A-54-126767, refined soybean fine powder, water, carrageenan, furcelleran, monoglycephyte, locust bean gum, and sodium asfulvic acid are mixed to adjust the pH to 6.0 to 6.8. A frozen custard pudding using adjusted processed soy milk is disclosed.
しかしながら、大豆蛋白には、いわゆる大豆臭と称され
る大豆特有の好ましくない風味かあり、大豆蛋白を用い
たプリンにおいてもこの大豆外を除去することが非常に
困難であり、まだ、大豆蛋白の使用により色調が暗色と
なる問題がある。さらに、風味を向上させるために酸味
を付すと、ｐＴ（低下のために大豆蛋白プリンの組織が
損われ、ことに、プリンは一般市販品はチルド品である
が、学校給食″Ａ象品等は冷凍品が多く、この場合、解
凍後にプリン独特の食感と滑らかな組織を保つことが非
常に困難となる開山がある１、
このような事情にかんがみ、本発明者らはかかる問題を
解消した大豆蛋白プリンを得るべく鋭意研究を重ねだ結
果、酵素分解した分離大豆蛋白、チーズホエーおよび油
脂の水性混合乳化液を乳酸醗酵させて得られるヨーグル
ト状の乳酸醗酵大豆蛋白を用い、これにゲル化剤を配合
することにより、風味、色調がきわめて良好で１．爽快
な酸味を有し、かつ、凍結解凍してもプリン独特のすぐ
れた食感と滑らかな組織を保持できる大豆蛋白プリンが
得られることを見出し、本発明を完成するにいたった。However, soybean protein has an unpleasant soybean-specific flavor called soybean odor, and it is extremely difficult to remove this extra soybean flavor even in puddings made with soybean protein. There is a problem that the color tone becomes dark with use. Furthermore, when souring is added to improve the flavor, the structure of soy protein purine is damaged due to a decrease in pT (pT). Many of the pudding products are frozen, and in this case, it becomes extremely difficult to maintain the unique texture and smooth structure of the pudding after thawing.1 Considering these circumstances, the present inventors solved this problem. As a result of intensive research in order to obtain a soy protein purine, we used yogurt-like lactic acid-fermented soy protein obtained by lactic acid fermentation of an aqueous mixed emulsion of enzymatically decomposed isolated soy protein, cheese whey, and oil. By adding a curing agent, a soybean protein pudding can be obtained that has an extremely good flavor and color tone, 1. has a refreshing acidity, and retains the excellent texture and smooth structure unique to pudding even after freezing and thawing. This led to the completion of the present invention.
す々わち、本発明は、酵素分解した分離大豆蛋白、チー
ズホエーおよび油脂の水性混合乳化液の乳酸醗酵物にゲ
ル化剤を配合してなる大豆蛋白プリンを提供するもので
ある。本発明においては、酵素分解した分１８大豆蛋白
を用いることに」：す、大豆臭が除去されて風味が向」
二し、まだ、該分用゛大豆蛋白にチーズホエーおよび油
脂を加えて乳酸醗酵することにより、コク味が付与され
て風味がさらに向上すると共に、色調が白く保たれ、爽
快な酸味が生じ、食感が向上し、ゲル化剤の使用と共に
、凍結解凍によっても損われないプリン・とじて好適な
組織を形成させることができる。In short, the present invention provides a soybean protein pudding prepared by blending a gelling agent with a lactic acid fermentation product of an aqueous mixed emulsion of enzymatically decomposed isolated soybean protein, cheese whey, and fats and oils. In the present invention, enzymatically decomposed soybean protein is used to remove the soy odor and improve the flavor.
However, by adding cheese whey and fat to the soybean protein and carrying out lactic acid fermentation, the flavor is further improved by imparting a rich taste, the color tone is kept white, and a refreshing sour taste is produced. The texture is improved, and along with the use of a gelling agent, it is possible to form a suitable pudding structure that is not damaged by freezing and thawing.
かくして、用いる分離大豆蛋白は常法に従って大豆から
分離されたものでよく、例えば、脱脂大豆の水抽出液か
ら等重点沈澱により蛋白質を分１８１１し、中和し、加
熱処理を施１〜で得られる液状分１都大豆蛋白またはそ
の乾燥粉末か好適に使用できる。Thus, the isolated soybean protein to be used may be one separated from soybeans according to a conventional method, for example, the protein is separated from an aqueous extract of defatted soybeans by isocentrifugal precipitation, neutralized, and heat-treated in steps 1 to 1. The liquid soybean protein or its dry powder can be suitably used.
本発明においては、液状分間１大豆蛋白丑たはその乾燥
粉末の水分散液に蛋白分解酵素を作用させ、酵素分解処
理を施して用いる。蛋白分解酵素としては、エンド型プ
ロテアーゼ、例えば、カビ由来のエンド型プロテアーゼ
が好ましく、加水分解率（（０，２２モル） ＩＪクロ
ル酢酸可溶性窒素／全墾素）ＸＩ Ｄｏ （％）〕が６
〜２０％となるように酵素分解処理を行なうことが好ま
しい。加水分解率は低すぎると風味改善が望めず、まだ
、高すぎると苦味が生じるのでこの範囲が好ましい。該
酵素分解処理した分離大豆蛋白は乳酸醗酵に供する水性
混合乳化液中、乾燥固形分として１０％（重量％、以下
同じ）以下、好ましくは、２〜８％程度用いることが望
ましい。多すぎると製造過程において望ましくないゲル
化を起しやすいのでこの範囲が好ましい。In the present invention, an aqueous dispersion of liquid soybean protein or its dry powder is treated with a proteolytic enzyme to perform enzymatic decomposition treatment before use. As the protease, endo-type protease, for example endo-type protease derived from fungi, is preferable, and the hydrolysis rate ((0.22 mol) IJ chloroacetic acid soluble nitrogen/total nitrogen) XI Do (%)] is 6.
It is preferable to carry out the enzymatic decomposition treatment so that the amount becomes ~20%. If the hydrolysis rate is too low, flavor improvement cannot be expected, and if it is too high, bitterness will result, so this range is preferable. The enzymatically decomposed isolated soybean protein is desirably used in an aqueous mixed emulsion to be subjected to lactic acid fermentation in a dry solid content of 10% (weight %, same hereinafter) or less, preferably about 2 to 8%. If the amount is too large, undesirable gelation tends to occur during the manufacturing process, so this range is preferable.
チーズホエーとしては、チーズの製造の際に得られるい
ずれのホエーでもよく、液状のｉｔのものでも、乾燥粉
末化したものでもよい。チーズホエーは風味の観点から
乳酸醗酵に供する水性混合乳化液中、液状のもので（乾
操固形分約６％として）５〜４０％、好ましくは、１０
〜２０％加える。The cheese whey may be any whey obtained during cheese production, and may be liquid whey or dry powdered whey. From the viewpoint of flavor, cheese whey is a liquid in the aqueous mixed emulsion to be subjected to lactic acid fermentation (assuming a dry solid content of about 6%), and is preferably 5 to 40%, preferably 10%.
Add ~20%.
油脂としては、動植物食用油、例えば、乳脂、大豆油、
コーン油、ヤシ油、サフラワー油、綿実油、これらの硬
化油あるいはエステル交換油等の加工油およびこれらの
混合物を用いることができる。ことに、栄養的見地から
、リノール酸の豊富な植物油、例えば、コーン油、サフ
ラワー油、大豆油、綿実油等を用いることが好ましい。Examples of fats and oils include animal and vegetable edible oils, such as milk fat, soybean oil,
Processed oils such as corn oil, coconut oil, safflower oil, cottonseed oil, hydrogenated or transesterified oils thereof, and mixtures thereof can be used. In particular, from a nutritional point of view, it is preferable to use vegetable oils rich in linoleic acid, such as corn oil, safflower oil, soybean oil, cottonseed oil, and the like.
これらの油脂は酵素分解処理した分離大豆蛋白の乾燥固
形分重量に対して１／８〜４倍、好ましくは、１／４〜
１倍程度用いる。これにより、色調が白くなり、風味が
向上する。The amount of these oils and fats is 1/8 to 4 times, preferably 1/4 to 4 times, the dry solid weight of the isolated soybean protein that has been subjected to enzymatic decomposition treatment.
Use about 1x. This whitens the color and improves the flavor.
本発明で用いる乳酸醗酵物は、基本的に、以」二の酵素
分解した分離大豆蛋白、チーズホエーおよび油脂の水性
混合乳化液を公知の乳酸菌で乳酸醗酵したものであるが
、該水性混合乳化液には、所望により、グルコースのよ
うな炭素源を少量（例えば、０．５〜２％）加えてもよ
く、また、メタリン酸ナトリウム、ポリリン酸ナトリウ
ムなどの重合リン酸塩の１種まだは２種以」二を少量（
例えば、０．００５〜０．３％、好ましくは、０．１〜
０．２％）を加えると得られる大豆蛋白プリンの色調が
さらに白く保たれるので好ましい。The lactic acid fermentation product used in the present invention is basically a mixture of the following two enzymatically decomposed aqueous mixed emulsions of isolated soybean protein, cheese whey, and fats and oils, which is lactic acid-fermented with known lactic acid bacteria. If desired, a small amount (for example, 0.5 to 2%) of a carbon source such as glucose may be added to the solution, and one type of polymeric phosphate such as sodium metaphosphate or sodium polyphosphate may be added to the solution. 2 types or more” A small amount of 2 (
For example, 0.005-0.3%, preferably 0.1-0.3%
It is preferable to add 0.2%) because the color tone of the resulting soybean protein pudding can be kept even whiter.
乳酸醗酵は、例えば、ラクトバチルス・ブルガリカス（
Ｌ、ｂｕｌｇａｒｉｃｕｓ）、ラクトバチルス・ザ−モ
フイラス（Ｉ−０ｔｈｅｒｍｏｌ−０ｔｈｅｒ、ラクト
バチルス・ビヒダス（ＬＪｉｆｉｄｕｓ）、ラクトバチ
ルス儂アシドフィラ７． （Ｌ、ａｃｉｄｏｐｈｉｌｕ
ｓ）、ストレプトコッカス・クレモリス（Ｓｔｒ、ｃｒ
ｅｍｏｒｉｓ）、ストレプトコッカス・ジアセチルラク
チス（Ｓｃｒ。Lactic acid fermentation is carried out by, for example, Lactobacillus bulgaricus (
L, bulgaricus), Lactobacillus thermophilus (I-0thermol-0ther, Lactobacillus jifidus), Lactobacillus my acidophila 7. (L, acidophilu)
s), Streptococcus cremoris (Str, cr
emoris), Streptococcus diacetyllactis (Scr.
ｄｉａｃｃｉｙｌａｃｔｉｓ）、ベータコツカス・クレ
モリス（Ｂｅｔａｃｏｃｃｕｓ ｃｒｅｍｏｒｉｓ）な
どの乳酸菌を単独で、あるいは、２種以」二併用して行
なうことができる。醗酵風味の観点から、ことに、スト
レプトコッカス・クレモリス、ストレプトコッカス・ジ
アセチルラクチスおよびベータコツカス・クレモリスを
組合せることが好ましい。醗酵条件は特に限定するもの
ではないが、風味、ことに爽快な酸味を得るために、ｐ
Ｈが４．２〜５．０となったところで醗酵を停止させる
ことが好ましい。The lactic acid bacteria such as S. diacciylactis and Betacoccus cremoris can be used alone or in combination of two or more. From the viewpoint of fermentation flavor, it is particularly preferable to combine Streptococcus cremoris, Streptococcus diacetyllactis and Betacoccus cremoris. Fermentation conditions are not particularly limited, but in order to obtain flavor, especially refreshing acidity, p.
It is preferable to stop the fermentation when H becomes 4.2 to 5.0.
本発明の大豆蛋白プリンは、得られた乳酸醗酵物にゲル
化剤、甘味料を配合してなる。The soybean protein pudding of the present invention is made by blending the obtained lactic acid fermentation product with a gelling agent and a sweetener.
該乳酸醗酵物の使用量は適宜選択できるが、プリンの風
味、組織の点からプリン全体に列して４０〜６０％とす
ることが好ましい。The amount of the lactic acid fermented product to be used can be selected as appropriate, but from the viewpoint of the flavor and texture of the pudding, it is preferably 40 to 60% of the total pudding.
ゲル化剤としては、例えば、ローカストビーンガム、キ
サンタンガム、カラギーナン、ペクチンなどが挙げられ
、これらは、単独であるいは２種以」二併用してプリン
全体に対し、０．０５〜０．３％用いることが好ましい
。ことに、該ゲル化剤として、キサンタンガムを併用す
ると、凍結解凍後の滑らかな食感と、プリン独特の硬さ
か保たれることが判明した。Examples of the gelling agent include locust bean gum, xanthan gum, carrageenan, pectin, etc. These may be used alone or in combination of two or more in an amount of 0.05 to 0.3% based on the whole purine. It is preferable. In particular, it has been found that when xanthan gum is used in combination as the gelling agent, the smooth texture after freezing and thawing and the unique hardness of pudding can be maintained.
甘味料は砂糖、グルコース、水飴、ソルビットなど、通
常用いられるものいずれでもよく、その使用量も適宜選
択できるが、プリン全体に対］〜、５〜２０％程度配き
することが好ましい。ことに、グルコースを使用すると
凍結に苅する耐性か向上し、また、水飴やソルビットの
使用は削氷防止に効果がある。The sweetener may be any commonly used sweetener such as sugar, glucose, starch syrup, sorbitol, etc., and the amount used can be selected as appropriate, but it is preferably used in an amount of 5 to 20% based on the whole pudding. In particular, the use of glucose improves the tolerance to freezing, and the use of starch syrup and sorbitol is effective in preventing ice-shaving.
本発明の大豆蛋白プリンには、さらに、所望により、生
クリームやホイツピングクリームのようなりリーム、加
水分解澱粉のような安定剤、香料のような他の添加剤を
加えることもできる。ことにクリームを１５％程度以下
加えると、プリンの色調かより白く保て、また、加水分
解澱粉を０．５〜１．５％程度加えると凍結に列する耐
性が向上する。If desired, the soy protein pudding of the present invention may further contain other additives such as a cream such as fresh cream or whipping cream, a stabilizer such as hydrolyzed starch, and a flavoring agent. In particular, adding 15% or less of cream will keep the color of the pudding whiter, and adding 0.5 to 1.5% of hydrolyzed starch will improve its resistance to freezing.
本発明の大豆プリンは風味や組織の安定化の観点から、
そのｐＨを最終的に３．８〜５．７、好ましくは、５．
０〜５．７に調整することが望ましい。このｐＨの調整
は乳酸等の有機酸あるいは炭酸ナトリウムのような適当
なアルカリの添加により行なうことかできる。The soybean pudding of the present invention has the following features from the viewpoint of flavor and structure stabilization:
The pH is finally adjusted to 3.8-5.7, preferably 5.
It is desirable to adjust it to 0 to 5.7. The pH can be adjusted by adding an organic acid such as lactic acid or a suitable alkali such as sodium carbonate.
本発明の大豆蛋白プリンを製造するには、例えば、まず
、液状の分離大豆蛋白まだはその乾燥粉末の水分散液に
蛋白分解酵素を作用させて所望の加水分解率が得られる
まで酵素分解を行なう。ついで、酵素を失活させた後、
所望により、一旦、乾燥粉末化し、水、油脂、チーズホ
エー、所望により灰素源および重合リン酸塩を添加し、
常法に従って乳化して水性混合乳化液を調製する。To produce the soybean protein purine of the present invention, for example, first, a protease is applied to an aqueous dispersion of liquid isolated soybean protein or its dry powder, and enzymatic decomposition is performed until a desired hydrolysis rate is obtained. Let's do it. Then, after deactivating the enzyme,
If desired, it is once dried and powdered, and water, fats and oils, cheese whey, if desired, an ash source and a polymerized phosphate are added,
An aqueous mixed emulsion is prepared by emulsification according to a conventional method.
該水性混合乳化液を中性〜弱酸性にｐＨ調整し、常法に
従って殺菌、冷却後、乳酸菌を接種し、ｐＨが４．２〜
５．０になるまで乳酸醗酵させる。使用する乳酸菌にも
よるが、通常、２０〜４２°Ｃ１１５〜２０時間の醗酵
で所望のｐＨに到達する。The pH of the aqueous mixed emulsion was adjusted to neutral to weakly acidic, sterilized according to a conventional method, cooled, and then inoculated with lactic acid bacteria until the pH reached 4.2-4.2.
Ferment with lactic acid until it reaches 5.0. Although it depends on the lactic acid bacteria used, the desired pH is usually reached by fermentation at 20-42°C for 115-20 hours.
ついで、乳酸醗酵物の品質低下をきたさないような条件
、例えば、１．００〜１３０’ｃで数分〜数秒または８
０°Ｃで２０〜３０分加熱殺菌して醗酵を停止させる。Next, the lactic acid fermentation product is incubated under conditions that do not cause a decrease in quality, such as at 1.00 to 130'c for several minutes to several seconds or 8.
Heat sterilize at 0°C for 20 to 30 minutes to stop fermentation.
醗酵を停止させた後、常法、例えば、高圧ホモゲナイザ
ーを用い、１００〜１５０Ｋｇ／ｃａで均質化し、ヨー
グルト状の乳酸醗酵物を得る。After stopping the fermentation, the mixture is homogenized using a conventional method, for example, a high-pressure homogenizer, at a rate of 100 to 150 kg/ca to obtain a yogurt-like lactic acid fermentation product.
得られた乳酸醗酵物にゲル化剤、甘味料および所望によ
り、他の成分を配合し、ｐＨ３，８〜５．７に調整する
。A gelling agent, a sweetener, and other ingredients as desired are added to the obtained lactic acid fermentation product, and the pH is adjusted to 3.8 to 5.7.
得られた混き物は容器に充填し、８０’Ｃで３０分程度
まだは１００〜１３０°Ｃで数分〜数秒程度のごとき加
熱殺菌を施しだ後、冷却して所望の乳酸醗酵大豆蛋白プ
リンを得る。The resulting mixture is filled into a container and heat sterilized at 80'C for about 30 minutes or at 100-130°C for several minutes to several seconds, then cooled to produce the desired lactic acid-fermented soybean protein. Get the pudding.
かくして得られた本発明の乳酸醗酵大豆蛋白プリンは大
豆臭のない、爽快な酸味と良好な風味を有し、凍結解凍
後にもプリン独特の食感と組織を保持するもので、その
まま食用に供すことができるばかりでなく、冷蔵、冷凍
（好ましくは、急速凍結）して流通過程にのせることが
できる。The thus obtained lactic acid-fermented soy protein pudding of the present invention has no soy odor, has a refreshing acidity and good flavor, and retains the unique texture and structure of pudding even after freezing and thawing, and can be eaten as is. Not only can it be refrigerated or frozen (preferably quickly frozen), but it can also be placed in the distribution process.
つぎに実施例を挙げて本発明をさらに詳しく説明する。Next, the present invention will be explained in more detail with reference to Examples.
実施例１
会則大豆蛋白粉末（不二製油Ｃ株）製、フジプロＲ）の
１０％水分散液にアルカリプロテアーゼをｐＩ−Ｔ ７
，０．５０°Ｃで作用させ、加水分解率が３゜２％、６
．６％、１０．４％、１４．０％、１７．８％または２
０．４％に彦るように酵素分解し、ついで、酵素を失活
させ、スプレー乾燥した。Example 1 Alkaline protease was added to a 10% aqueous dispersion of soybean protein powder (manufactured by Fuji Oil Co., Ltd., Fuji Pro R) at pI-T 7.
, 0.50°C, the hydrolysis rate was 3°2%, 6
．． 6%, 10.4%, 14.0%, 17.8% or 2
It was enzymatically degraded to a concentration of 0.4%, then the enzyme was deactivated, and spray dried.
各スプレー乾燥物５．９部（重量部、以下同じ）、水６
９．１部、ヤシ油３部、クリームチーズホエ＝（乾燥固
形分６％）２０部、グルコース２部、メタリン酸ナトリ
ウム０．０５部およびポリリン酸ナトリウム０．１部を
混合し、水酸化ナトリウムでｐＨ６，８〜７．０に調整
した。この混合液をホモミキサーで乳化し、８０°Ｃで
３０分間加熱し、約２０°Ｃに冷却した。これに乳酸菌
（ストレプトコッカス・クレモリス、ストレプトコッカ
ス・ジアセチルラクチスおよびベータコツカス・クレモ
リスの混合スターター）４部を接種、２０′ｃにて１５
時間醗酵させた（ ｐＨ４，６３〜４．９ ］、 ）。5.9 parts of each spray dry product (parts by weight, same below), 6 parts of water
Mix 9.1 parts of coconut oil, 3 parts of coconut oil, 20 parts of cream cheese whey (6% dry solid content), 2 parts of glucose, 0.05 parts of sodium metaphosphate, and 0.1 part of sodium polyphosphate, and add sodium hydroxide. The pH was adjusted to 6.8 to 7.0. This mixture was emulsified using a homomixer, heated at 80°C for 30 minutes, and cooled to about 20°C. This was inoculated with 4 parts of lactic acid bacteria (a mixed starter of Streptococcus cremoris, Streptococcus diacetyllactis and Betacoccus cremoris), and 15
It was fermented for a period of time (pH 4,63-4.9).
ツいテ、８゜°Ｃで２０分間加熱して醗酵を停止させ、
高圧ポモゲナイザーを用い、１５０ＫＩ？／ａａの圧力
で均質化してヨーグルト状の乳酸醗酵物を得だ。Finally, heat at 8°C for 20 minutes to stop fermentation.
150KI using a high pressure pomogenizer? The mixture was homogenized at a pressure of /aa to obtain a yogurt-like lactic acid fermentation product.
水３５部にカラギーナンＯ５７部、ローカストビーンガ
ム０．３部、ペクチン０．１部、加水分解澱粉１部およ
びグラニユー糖１５部を加え、８５°Ｃに加熱し、攪拌
しながら溶解した。この溶液に前記で得られた乳酸醗酵
物４０部およびホイップ用クリーム（不二製油（株）製
、フジサニートッピング■）８部を加え、さらに、攪拌
しながら少量のワインおよび香料を加えた。この混合物
を８５°Ｃで３０分間加熱殺菌し、ついで、冷却して乳
酸醗酵大豆蛋白プリン（ＰＨ５，５０〜５．６０）を得
た。57 parts of carrageenan O, 0.3 parts of locust bean gum, 0.1 part of pectin, 1 part of hydrolyzed starch, and 15 parts of granulated sugar were added to 35 parts of water, heated to 85°C, and dissolved with stirring. To this solution were added 40 parts of the lactic acid fermentation product obtained above and 8 parts of whipping cream (manufactured by Fuji Oil Co., Ltd., Fuji Sunny Topping ■), and further, a small amount of wine and fragrance were added while stirring. This mixture was heat sterilized at 85°C for 30 minutes, and then cooled to obtain lactic acid-fermented soybean protein purine (PH5, 50-5.60).
得られた大豆蛋白プリンの食感、風味をテス）・した結
果を第１表に示す。Table 1 shows the results of testing the texture and flavor of the obtained soy protein pudding.
（１１）
第１表
第１表に示すごとく、加水分解率が６〜２０％の範囲で
食感、風味の良好々大豆蛋白プリンが得られる。(11) As shown in Table 1, soybean protein pudding with good texture and flavor can be obtained when the hydrolysis rate is in the range of 6 to 20%.
実施例２
実施例１におけるＮＯ，４の大豆蛋白プリンにおけると
同様に、ただし、ヤシ油の配合割合を８部、（１３）
（１２）
４部および６部と変化させて乳酸醗酵物（ｐｆＩ４゜７
０）を調製し、その色調を色差計（日本重色工業（株）
販売）で測定した。結果を＠２表に示す。Example 2 In the same manner as in the soybean protein pudding with NO.゜7
0) and measure its color tone using a color difference meter (Nippon Heavy Industries Co., Ltd.).
Sales). The results are shown in Table @2.
第２表
第２表に示すごとく、ヤシ油を増加させると色調がより
白くなる。Table 2 As shown in Table 2, increasing the amount of coconut oil makes the color whiter.
実施例３
実施例１におけるＮｏ、 ４の大豆蛋白プリンにおける
と同様に、ただし、重合リン酸塩を用いず、クリームチ
ーズホエーの配合割合を変えて大豆蛋白プリン（ｐＨ５
，５０）を調製し、その風味をテストした。結果を第３
表に示す。Example 3 Soy protein pudding (pH 5
, 50) and tested its flavor. 3rd result
Shown in the table.
ｆ １ ｔ Ｘ
第３表
第３表に示すごとく、ホエーの使用量は水性混合乳化液
中、１０〜２０％がことに好ましい。f 1 t
実施例４
実施例１におけるＮＯ，４の大豆蛋白プリンにおけると
同様に、ただし、重合リン酸塩の配合割合を変化させて
乳酸醗酵物（ｐＨ４，５０〜４．６０）を調製し、その
色調を色差計で測定した。結果を第４表に示す。Example 4 A lactic acid fermentation product (pH 4,50 to 4.60) was prepared in the same manner as in Example 1 for No. 4 soy protein pudding, but the blending ratio of polymerized phosphate was changed, and the color tone was measured using a color difference meter. The results are shown in Table 4.
第４表
実施例５
実施例１ＯＮ０．４の大豆蛋白プリンにおけると同様に
、ただし、ホイップ用クリームの配合割合を変化させて
大豆蛋白プリン（ｐＨ５，５５）を調製し、その風味を
テストした。その結果、該りＩＪ−ムの添加により、ク
リーム無添加のものに比し、味が捷ろやかになり、まだ
、色調もより白くなることが認められた。なお、過度に
添加するとプリンの組織が柔らかくなり、配会量はプリ
ン中、１５部程度までが良好であった。Table 4 Example 5 Soybean protein pudding (pH 5,55) was prepared in the same manner as in Example 1 ON 0.4 except that the proportion of whipped cream was varied, and its flavor was tested. As a result, it was found that the addition of IJ-mu made the taste milder and the color tone whiter, compared to the product without the addition of cream. Note that if added too much, the structure of the pudding becomes soft, and the amount of addition to the pudding of up to about 15 parts was good.
実施例６
実施例１のＮｏ、 ４の大豆蛋白プリンにおけると同（
１５）
様に、ただし、ヤシ油を同量のサフラワー油に変えて乳
酸醗酵物（ｐＨ４，５２）を得、その４０部を用い、ま
だ、ゲル化剤としてざらに種々の量のキサンタンガム（
三栄化学（株）製、サンエース）を併用し、さらに乳酸
を加えて大豆蛋白プリン（ｐＨ３，８）を得だ。これを
フリーザ゛−中、−３０°Ｃで凍結し、１力月保存後、
室温で解凍した。このプリンは解凍後ｐＩ（４，Ｑを示
し、離漿は認められなかった。風味テストの結果を＄５
表に示す。Example 6 Same as in No. 4 soy protein pudding of Example 1 (
15), except that coconut oil was replaced with the same amount of safflower oil to obtain a lactic acid fermentation product (pH 4,52), 40 parts of which were used, and roughly varying amounts of xanthan gum (
A soybean protein pudding (pH 3.8) was obtained by using San-ei Chemical Co., Ltd.'s San-Ace) and adding lactic acid. Freeze this at -30°C in a freezer and store it for one month, then
Thaw at room temperature. This pudding showed a pI (4,Q) after thawing, and no syneresis was observed.
Shown in the table.
ｖＪｓ表 特許出願人不二製油株式会社 代 理 人 弁理士 青 山 葆はが２名（１６）vJs table Patent applicant Fuji Oil Co., Ltd. Two substitute patent attorneys, Aoyama Boshiha (16)
Claims (1)
油脂の水性混合乳化液の乳酸醗酵物にゲル化剤を配合し
たことを特徴とする乳酸醗酵大豆蛋白プリン。 （２）酵素分解した分離大豆蛋白の加水分解率が６〜２
０％である前記第（１）項の大豆蛋白プリン。 （３）乳酸醗酵物のｐＨが４．２〜５．０である前記第
（１）項の大豆蛋白プリン。 （４）ｐＨか３．８〜５．７である前記第（１）項の大
豆蛋白プリン。 （５）ゲル化剤としてキサンタンガムを併用する前記第
（１）項の大豆蛋白プリン。 （６１ｐＨが３．８〜５，０である第（５）項の大豆蛋
白プリン。 （７）冷凍した前記第（１）項〜第（６）項いずれか１
つの大豆蛋白プリン。[Scope of Claims] (1) A lactic acid-fermented soybean protein pudding, characterized in that a gelling agent is blended into a lactic acid-fermented product of an aqueous mixed emulsion of enzymatically decomposed isolated soybean protein, cheese whey, and fat and oil. (2) The hydrolysis rate of enzymatically decomposed isolated soybean protein is 6 to 2.
The soybean protein pudding according to item (1) above, which contains 0%. (3) The soybean protein pudding according to item (1) above, wherein the lactic acid fermentation product has a pH of 4.2 to 5.0. (4) The soybean protein pudding according to item (1) above, which has a pH of 3.8 to 5.7. (5) The soybean protein pudding according to item (1) above, which uses xanthan gum as a gelling agent. (61 Soybean protein pudding of item (5) whose pH is 3.8 to 5.0. (7) Any one of the frozen items (1) to (6) above.
soy protein pudding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57193121A JPS5982050A (en) | 1982-11-01 | 1982-11-01 | Custard pudding of soybean protein by lactic acid fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57193121A JPS5982050A (en) | 1982-11-01 | 1982-11-01 | Custard pudding of soybean protein by lactic acid fermentation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5982050A true JPS5982050A (en) | 1984-05-11 |
| JPH0254058B2 JPH0254058B2 (en) | 1990-11-20 |
Family
ID=16302603
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57193121A Granted JPS5982050A (en) | 1982-11-01 | 1982-11-01 | Custard pudding of soybean protein by lactic acid fermentation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5982050A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01262760A (en) * | 1988-04-14 | 1989-10-19 | San Ei Chem Ind Ltd | Preparation of jelly |
| WO2005013706A1 (en) * | 2003-08-08 | 2005-02-17 | Unilever N.V. | Fermented food product comprising soy protein |
| KR100816582B1 (en) | 2000-10-02 | 2008-03-24 | 크래프트 후우즈 홀딩즈 인코포레이티드 | Incorporation of Soy Proteins in Cheese |
| CN104824170A (en) * | 2015-05-29 | 2015-08-12 | 陈立成 | Production method for enzymatic soybean protein fermented yogurt |
| CN110195081A (en) * | 2019-06-20 | 2019-09-03 | 曾菡奇 | Soybean protein solution zymotechnique |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5112967A (en) * | 1974-07-16 | 1976-01-31 | Takenori Nakagaki | |
| JPS52122674A (en) * | 1976-04-08 | 1977-10-15 | Norio Oowaki | Production of drink containig acid vegetable protein emulsion drink |
| JPS5388360A (en) * | 1977-01-14 | 1978-08-03 | Koyanagi Kajiyuurou | Soybean protein pudding |
-
1982
- 1982-11-01 JP JP57193121A patent/JPS5982050A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5112967A (en) * | 1974-07-16 | 1976-01-31 | Takenori Nakagaki | |
| JPS52122674A (en) * | 1976-04-08 | 1977-10-15 | Norio Oowaki | Production of drink containig acid vegetable protein emulsion drink |
| JPS5388360A (en) * | 1977-01-14 | 1978-08-03 | Koyanagi Kajiyuurou | Soybean protein pudding |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01262760A (en) * | 1988-04-14 | 1989-10-19 | San Ei Chem Ind Ltd | Preparation of jelly |
| KR100816582B1 (en) | 2000-10-02 | 2008-03-24 | 크래프트 후우즈 홀딩즈 인코포레이티드 | Incorporation of Soy Proteins in Cheese |
| WO2005013706A1 (en) * | 2003-08-08 | 2005-02-17 | Unilever N.V. | Fermented food product comprising soy protein |
| AU2004262871B2 (en) * | 2003-08-08 | 2007-08-30 | Unilever Plc | Fermented food product comprising soy protein |
| CN104824170A (en) * | 2015-05-29 | 2015-08-12 | 陈立成 | Production method for enzymatic soybean protein fermented yogurt |
| CN104824170B (en) * | 2015-05-29 | 2018-03-20 | 陈立成 | A kind of production method of enzymatic hydrolysis of soybean protein fermentation yogurt |
| CN110195081A (en) * | 2019-06-20 | 2019-09-03 | 曾菡奇 | Soybean protein solution zymotechnique |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0254058B2 (en) | 1990-11-20 |
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