Method of producing a cidic-soluble soybean protein

A soybean protein and acid-soluble technology, which is applied in the preparation field of acid-soluble soybean protein, can solve the problems of not obtaining acid-soluble soybean protein and increase the bitterness, and achieve the effect of low viscosity and high solubility

Inactive Publication Date: 2010-03-31
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, while the hydrolysis of protein suppresses astringency, there is a problem that bitterness increases
Acid-soluble soybean protein with suppressed astringency and bitterness has not yet been obtained

Method used

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  • Method of producing a cidic-soluble soybean protein
  • Method of producing a cidic-soluble soybean protein
  • Method of producing a cidic-soluble soybean protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] (embodiment 1) preparation of the acid-soluble soybean protein digested by neutral protease

[0053] Soybeans were flattened, extracted using n-hexane as an extraction solvent, separated and oil removed to obtain low-denatured defatted soybeans (NSI: 91). 7 parts by weight of water were added to 1 part by weight of the low-denatured defatted soybeans, and the pH was adjusted to 7 with dilute sodium hydroxide solution, and extracted while stirring at room temperature for 1 hour. Thereafter, the mixture was centrifuged at 4000×g to separate okara and insoluble components to obtain defatted soybean milk. The defatted soybean milk was adjusted to pH 4.5 with phosphoric acid, and then centrifuged at 2000 x g using a continuous centrifugal separator (decanter) to obtain an insoluble fraction (acid-precipitated curd) and a soluble fraction (whey). Water was added to this acid-precipitated curd to make the solid content 10% by weight, and acid-precipitated curd A was obtained....

experiment example 1

[0062] (Experimental Example 1) Research on Protease Reaction pH Value and Flavor

[0063] The acid precipitation slurry A of Example 1 was equally divided into three parts, adjusted to pH 5.5, 6.5 and 7.5 respectively with dilute sodium hydroxide solution, and then heated to 50°C. To these solutions, the protease described in Example 1 was added in an appropriately adjusted amount so that the TCA (0.22M) solubility of the hydrolyzate at each pH value was 30% to 40%, and hydrolysis was carried out for 60 minutes. After the reaction, heat at 85°C for 20 minutes to inactivate the enzyme. Subsequently, phosphoric acid was added to each hydrolyzate to adjust to pH 3.5, and then the phytase described in Example 1 was added in an amount corresponding to 8 units per 100 g of solid content, and the reaction was carried out for 30 minutes. A continuous direct heat sterilization device was used to heat at 140° C. for 7 seconds, and they were spray-dried to obtain various powdered acid-...

experiment example 2

[0066] (Experimental Example 2) Study on Solubility and Flavor of TCA (0.22M)

[0067] The acid precipitation slurry A of Example 1 was adjusted to pH 6.5 with dilute sodium hydroxide solution and then heated to 50°C. To this solution, the protease described in Example 1 was added in different amounts, and hydrolysis was carried out for 60 minutes. After the reaction, heat at 85°C for 20 minutes to inactivate the enzyme. Subsequently, phosphoric acid was added to adjust to pH 3.5, and then the phytase described in Example 1 was added in an amount corresponding to 8 units per 100 g of solid content, and allowed to act for 30 minutes. Use a continuous direct heat sterilizer to heat at 140°C for 7 seconds. They are spray-dried to obtain powdery acid-soluble soybean protein. The obtained powdery acid-soluble soybean protein had TCA (0.22M) solubility of 7.2%, 11.5%, 16.8%, 33.0%, 47.0%, 66.0%, 73.0%.

[0068] As the results of sensory evaluation (Table 3), it shows that the de...

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PUM

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Abstract

It is intended to provide a soybean protein material which has an excellent taste without showing astringency or bitterness and satisfies physicochemical characteristics required for acidic foods anddrinks, for example, low viscosity, high solubility and high stability. In the process for producing an acidic-soluble soybean protein, an additional step, wherein a soybean protein-containing solution is digested with protease at a pH value higher than the isoelectric point of soybean protein and then the pH value is adjusted to a level lower than the isoelectric point of soybean protein, is conducted. Thus, astringency can be significantly reduced while preventing the generation of undesirable bitterness. The TCA (0.22M) solubilization rate of the acidic-soluble soybean protein thus obtainedis preferably 10% or more, while the phytic acid content of the acidic-soluble soybean protein thus obtained is preferably 0.5% by weight or less.

Description

technical field [0001] The present invention relates to a method for preparing acid-soluble soybean protein with excellent flavor for acidic foods and beverages. Background technique [0002] Isolated soy protein, that is, a soy protein material isolated from soybeans, has very low solubility at a pH around its isoelectric point, pH 3-4.5, although it is a pH suitable for food and beverages. Therefore, various attempts have been made to make soybean protein into an acidic aqueous solution. In Patent Document 1, soybean protein is heated to 250-320°F (121-160°C) under acidic conditions of pH 2.0-4.2, thereby increasing the solubility of soybean protein under acidic conditions. In addition, in Patent Document 2, phytase treatment is performed on isolated soybean protein, followed by high-temperature heat treatment under acidic conditions, thereby greatly increasing the solubility of soybean protein under acidic conditions. [0003] Acidic aqueous solutions of these proteins,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/34
CPCA23J3/16A23J3/346
Inventor 斋藤努片濑满
Owner FUJI OIL CO LTD
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