JPH0249547A - Method for modifying soybean protein-containing food - Google Patents

Abstract

PURPOSE:To improve texture and throat passableness by subjecting a soybean protein-containing food to ultrahigh-pressure treatment. CONSTITUTION:A soybean protein-containing food (preferably an ungelatinized pasty form) is subjected to ultrahigh-pressure treatment (preferably >=2000kg/cm<2>) preferably at >=40 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention provides a soybean protein-containing food product that has improved swallowability.

(Prior Art) In addition to soybean protein-containing foods such as tofu, fried chicken, and ganmodoki, fish paste products and livestock paste products that use soybean protein as a raw material have been known.

By the way, sensory elements are important in food.

In particular, the way food passes through the throat when chewing and swallowing is one of the important factors that makes food taste delicious.

On the other hand, with regard to ultra-high pressure processing, experiments are currently being attempted at Machikata ATM (for example, using synthetic diamonds), and 7,000
A technology has also been perfected for observing the phenomena of a t+++ under ultra-high pressure through a small window made of thick glass. However, examples of its application to food are extremely rare. In recent years, Mr. Rikiku Hayashi has written in Miscellaneous Articles (Food and Development V01.221N0.7155-62), ``Using high pressure allows you to freely denature proteins without applying heat, making it possible to denature eggs, soybean protein, meat, and fish. "It can be easily gelled while preserving its flavor." Specifically, only the gelation of undenatured eggs (egg white, egg yolk) and the sterilization of bacteria at room temperature are disclosed.

(Problems to be Solved) As mentioned above, the ease with which food passes down the throat, that is, the ease with which food passes down the throat when swallowed after eating, is an important issue.

Many soybean protein-containing foods have room for improvement in ease of swallowing. Therefore, the present inventor aimed to modify soybean protein-containing foods, specifically to improve the texture and smoothness down the throat.

(Means for solving the problem) In the course of intensive research to achieve the above object, the present inventor discovered that Hayashi et al. reported that ``If protein is treated at ultra-high pressure, the protein will gel.'' We discovered another phenomenon of dissolution and gelation. In other words, Hayashi et al. conducted experiments such as gelling and sterilizing raw egg whites (egg whites, egg yolks, microorganisms, etc.) while preserving their flavor, only at room temperature (it is assumed that this was difficult due to the equipment involved). Unlike the present invention, ultra-high pressure treatment is not performed under temperature control. The present inventor has found that if ultra-high pressure treatment is carried out under temperature control, the soybean protein gel obtained by ultra-high pressure treatment in the temperature range exceeding room temperature (1 to 30 degrees Celsius) will become softer in proportion to the temperature, and will be easier to swallow. I gained knowledge. The phenomenon of the present invention is a new phenomenon compared to the conventional phenomenon in which the soybean protein gel obtained by heat treatment under normal pressure becomes hard in proportion to the temperature, and the swallowability is not improved much.

Furthermore, Hayashi et al. do not disclose anything regarding ultra-high pressure treatment of proteins that have already been gelled by heating (in other words, denatured gel-like proteins). However, most soybean protein-containing foods are gelled by heating. For example, tofu is a gel that has been chemically modified with calcium, etc., and fried tofu, ganmodoki, etc. are gels that have been further heat-denatured. In addition, most of the paste products using soybean protein are heat-denatured gels such as kamaboko and ham. Therefore, the present inventors have obtained the knowledge that as a result of ultra-high pressure treatment of modified soybean protein gel, the gel becomes soft and smoothness in the throat is improved.

The present invention was completed based on these findings.

That is, the present invention is a method for modifying a soybean protein-containing food by subjecting the soybean protein-containing food to ultra-high pressure treatment.

Suitable soybean protein-containing foods used in the present invention are (1) paste-like products that have not yet gelled, and (2) gel-like products that have already been denatured by factors other than ultra-high pressure treatment.

A mixture of soybean protein and an aqueous medium is suitable as a paste. Food additives can be used if necessary. Some pasty foods containing soybean protein gel when heated under normal pressure, while others do not. The former often uses soybean protein, which has poor gel-forming ability. The latter will gel if it is heated as it is under normal pressure.

Ultra-high pressure processing of paste-like materials is carried out at room temperature (1 to 30℃).
Ultra-high pressure treatment at a temperature exceeding 40° C., preferably 40° C. or higher, is preferred. Even at room temperature or below, there is a tendency for the throat sensation to be slightly improved, but the effect is not significant.

In addition, suitable products that are already in gel form include heat-denatured gel-like products (such as paste products) obtained by heating a mixture of soybean protein and an aqueous medium, and chemically-denatured gel-like products (such as tofu). .

Although it is already in a gel state, ultra-high pressure treatment is performed at room temperature (1~
Even if the temperature is lower than 30°C, there is an effect of improving the passage through the throat, and preferably at a temperature higher than room temperature, the passage through the throat tends to be improved more.

Isostatic pressure is suitable for the ultra-high pressure treatment of the soybean protein-containing food of the present invention. Unlike homogenization, isostatic pressure does not apply shearing force, so it is possible to process protein foods under ultra-high pressure without destroying their shape.

Ultra-high pressure is 500kg/aa or more, preferably 1000kg/aa or more
kg/i or more, more preferably 2000 kg/a1 or more is appropriate.

Liquids such as water, oil, and silicone can be used as the pressure medium for the ultra-high pressure treatment.

The treatment temperature can be any temperature, but as described above, in the case of a paste-like soybean protein-containing material, a temperature higher than room temperature is appropriate.

For example, when comparing a gel prepared by heating a 17% paste of powdered soybean protein at normal pressure to 70° C. or higher and a gel treated at the same temperature and ultra-high pressure, the latter exhibits the surprising effect that it becomes softer.

In addition, with regard to throat passage, there is a tendency for the throat passage to be significantly improved at temperatures above room temperature, preferably at 40°C or higher.

The processing time is not limited to a relatively short time such as homogenization, but can be any length of time. Usually, 100 seconds or more is suitable.

According to the present invention, a soybean protein-containing food product with improved smoothness in the throat can be obtained.

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 Defatted soybeans were extracted with water to remove okara components, acid precipitated to remove whey components, neutralized, heat sterilized, and powder mist-dried to obtain modified isolated soybean protein (Fujipro SEJ Fuji Oil Co., Ltd.). ■
5 times the amount of water was added to the mixture (manufactured by Yanagya Corporation) and mixed uniformly with a silent cutter (manufactured by Mueller), followed by defoaming with a vacuum mixer (manufactured by Yanagya ■). Directly paste the paste obtained! 30+
A wn+ casing tube was filled with the mixture, and both ends were tied to a length of about 200 m.

Next, ultra-high pressure treatment was performed at 25°C, 60°C, and 80°C for 20 minutes at the pressures shown in Table 1 using an experimental high-pressure device (manufactured by Kobe Steel Corporation, CIP device). Silicone oil was used as the pressure medium.

In addition, the control group was subjected to only temperature treatment without applying pressure.

After the treatment, the jelly strength of the paste in the casing was measured using a Leonar (manufactured by Shiden ■), and a sensory test of texture was conducted. The results are also shown in Table-1.

Table-1 (experimental area) N.

Pressure (kg/afl) 4000 4600 45
00 Temperature ('C) 25 60 80 Jelly Strength (g*cm) 34B 204 115 Chewy ◎ ◎ ○ Throat 0 ◎ ◎ The control group is shown below.

Table-2 (control area) N.

Pressure (kg/cd) Temperature ('C) 25 60 80 Jelly strength (g*cm) 75 128 151 Teethiness
× × ○ Appropriate × × △ In addition, ◎ indicates satisfactory quality, ◯ indicates almost good quality, Δ indicates somewhat good quality, and × indicates unsatisfactory quality.

As mentioned above, from Table 1, as the ultra-high pressure treatment temperature increases,
The jelly strength decreases, in other words, it shows a degelling phenomenon. Based on conventional technology, it was thought that ultra-high pressure treatment would result in gelation, but to our surprise, a degelling phenomenon occurred.
The ultra-high pressure treatment made it easier to swallow. This smoothness improvement effect is due to the ultra-high pressure treatment temperature being room temperature (1~30℃).
), preferably 40°C or higher, and was most noticeable particularly around 60°C.

Example 2 A casing tube of a paste prepared in the same manner as in Example 1 was heated with hot water at 80°C for 30 minutes and cooled with water to 25°C.

Next, in the same manner as in Example 1, at 25°C and 80°C,
Ultra-high pressure treatment was performed at 4000 kg/ad for 20 minutes. The control plot was not subjected to ultra-high pressure treatment. The sensory tests for jelly strength and texture are shown in Table 3.

Table 3 Experimental area Target area Ultra-high pressure heating temperature 25°C 80°C Jelly strength (g*cm) Throat 0 ◎ △ In terms of texture, at 25°C it becomes chewy, and at 80°C it becomes soft, but it does not stick to the throat. The feeling is less and the throat passage has improved.

(Effects) As explained above, the present invention has made it possible to produce a soybean protein-containing food product that has improved swallowability.

Patent applicant: Fuji Oil Co., Ltd.

Claims (4)

[Claims] (1) A method for modifying soybean protein-containing foods that involves ultra-high pressure treatment of soybean protein-containing foods. (2) The modification method according to claim 1, wherein the soybean protein-containing food is in the form of a paste. (3) Claim 2 in which the ultra-high pressure treatment is carried out at a temperature range exceeding room temperature.
Modification method described. (4) The modification method according to claim 1, wherein the soybean protein-containing food is in gel form.