Method for producing processed plant protein-containing composition

Abstract

The purpose of the present invention is to provide a method for producing a processed composition containing a plant protein, said method having high decolorization ability for a composition containing a plant protein and being capable of suppressing the residue of hydrogen peroxide. A method for producing a processed composition containing a vegetable protein according to the present invention comprises a step for adding hydrogen peroxide to a composition containing a vegetable protein and a step for adding a hydrogen peroxide-decomposing enzyme, provided is a method for producing a plant protein-containing composition, the method having a high decolorizing ability for the plant protein-containing composition and being capable of suppressing the residue of hydrogen peroxide in the processed plant protein-containing composition.

Description

Technical Field

[0001] The present invention relates to a processing technology for decolorizing a composition containing vegetable protein. Background Art

[0002] In recent years, the share of foods that use plant-based protein materials as an alternative to animal-based protein has been growing in the food market. Foods containing plant-based protein used to be targeted at a certain group of consumers, such as vegetarians and vegans, but in recent years, demand trends have also changed, and they have once again attracted attention due to the increased awareness of health concepts, weight loss, environmental issues, and animal protection.

[0003] Animal protein foods such as meat and fish usually have a color tone such as red seen in meat, pink seen in salmon, white seen in squid, etc. On the other hand, plant protein foods usually have a brown color. Therefore, as a technical problem of plant-based alternative foods in recent years, it is difficult to reproduce the color of animal protein foods.

[0004] Non-patent document 1 reports on decolorization of tea seed meal using hydrogen peroxide. Patent document 1 also describes that enzymatic hydrolysis is carried out under the synergistic action of alkaline protease and acidic protease and / or neutral protease, and a predetermined amount of hydrogen peroxide is added to suppress the generation of coloring substances.

[0005] Prior art literature

[0006] Non-patent literature

[0007] Non-patent literature 1: International Journal of Food Properties, Volume 22, 2019-Issue 1, 1283-1295

[0008] Patent Literature

[0009] Patent document 1: CN1256032(C) Summary of the invention

[0010] Technical problem to be solved by the invention

[0011] In view of the expansion of the application of compositions containing vegetable proteins as food and beverages, in order to be able to more realistically reproduce the color of animal protein foods, a processing method with high decolorization ability is desired; and in order to ensure usefulness as a food, it is desired to remove as much residual hydrogen peroxide as possible when using hydrogen peroxide for decolorization.

[0012] Therefore, an object of the present invention is to provide a method for producing a processed vegetable protein-containing composition, which has a high decolorization ability for the vegetable protein-containing composition and can suppress residual hydrogen peroxide.

[0013] Technical solutions for solving technical problems

[0014] The present inventors have conducted intensive research and found that by treating a composition containing vegetable protein with hydrogen peroxide and water in the presence of hydrogen peroxide and then treating the composition with a hydrogen peroxide decomposing enzyme, a high decolorizing ability can be obtained and residual hydrogen peroxide can be suppressed. The present invention was completed based on this finding and further research.

[0015] That is, the present invention provides the following aspects.

[0016] Item 1. A method for producing a processed vegetable protein-containing composition, comprising: a decolorization step, wherein a mixed vegetable protein-containing composition comprising a vegetable protein material, hydrogen peroxide and water is subjected to a decolorization reaction; and a hydrogen peroxide removal step, wherein a hydrogen peroxide-degrading enzyme is allowed to act.

[0017] Item 2. The production method according to Item 1, wherein the content of the hydrogen peroxide in the mixed composition containing the vegetable protein is 0.5% by weight or more.

[0018] Item 3. The production method according to Item 1 or 2, wherein the vegetable protein is derived from beans (Japanese: beans and grains).

[0019] Item 4. The production method according to any one of Items 1 to 3, wherein the vegetable protein material is in a non-structured state.

[0020] Item 5. The production method according to any one of Items 1 to 3, wherein the vegetable protein material is in a texturized state.

[0021] Item 6. The production method according to any one of Items 1 to 5, wherein the hydrogen peroxide decomposing enzyme is catalase.

[0022] Item 7. The production method according to any one of Items 1 to 6, wherein the catalase is derived from the genus Aspergillus.

[0023] Item 8. A method for decolorizing a composition containing vegetable protein, comprising: a decolorization step, in which a mixed composition containing vegetable protein, which includes a vegetable protein material, hydrogen peroxide and water, is subjected to a decolorization reaction; and a hydrogen peroxide removal step, in which a hydrogen peroxide-decomposing enzyme is allowed to act.

[0024] Item 9. A food or beverage containing a plant protein, comprising a processed plant protein-containing composition obtained by the production method according to any one of Items 1 to 7.

[0025] Effects of the Invention

[0026] According to the present invention, there is provided a method for producing a processed vegetable protein-containing composition, which has a high decolorization ability for the vegetable protein-containing composition and can suppress residual hydrogen peroxide. DETAILED DESCRIPTION

[0027] 1. Method for producing a processed vegetable protein-containing composition

[0028] The method for producing a processed vegetable protein-containing composition of the present invention is characterized by comprising: a decolorization step in which a mixed vegetable protein-containing composition comprising a vegetable protein material, hydrogen peroxide and water is subjected to a decolorization reaction; and a hydrogen peroxide removal step in which a hydrogen peroxide decomposing enzyme is allowed to act. According to the method for producing a processed vegetable protein-containing composition of the present invention, a high decolorization effect of the vegetable protein-containing composition and excellent residual inhibition of hydrogen peroxide can be obtained for the obtained vegetable protein-containing composition; in a preferred embodiment, when a texturized vegetable protein material is used, at least one of the mouthfeel (specifically, cohesiveness and elasticity), cooking loss inhibition effect and raw material odor inhibition effect can be improved, and when a non-texturized vegetable protein material is used, at least one of the protein solubility, liquid retention (specifically, water retention and oil retention), foaming property and bubble stability, and emulsification property and emulsion stability can be improved. The method for producing a processed vegetable protein-containing composition of the present invention is described in detail below.

[0029] 1-1. Decolorization process

[0030] In the decolorization step, a mixed composition containing a vegetable protein material, hydrogen peroxide, and water is subjected to a decolorization reaction.

[0031] 1-1-1. Mixed composition containing vegetable protein

[0032] The mixed composition containing vegetable protein may be prepared by any method as long as it contains vegetable protein material, hydrogen peroxide and water. For example, there may be mentioned a method of adding hydrogen peroxide to a dry vegetable protein material, a method of adding a dry vegetable protein material to hydrogen peroxide, a method of mixing a vegetable protein material containing water with hydrogen peroxide, and the like.

[0033] 1-1-1-1. Plant protein materials

[0034] The vegetable protein material includes vegetable protein and is not particularly limited as long as it is in a form that can be ingested by a living body.

[0035] There are no particular restrictions on plant protein as long as its source is plant, and examples thereof include beans such as soybeans, peas, lentils, chickpeas, black beans, broad beans, mung beans, lupines, and kidney beans; cereals such as wheat, barley, oats, sorghum, rice, rye, buckwheat, barnyard grass, millet, teff, quinoa, corn, and potatoes; seeds such as almonds, coconuts, peanuts, cashews, hazelnuts, pecans, macadamia nuts, pistachios, walnuts, Brazil nuts, pili nuts, chestnuts, sesame seeds, pine nuts, hemp seeds, chia seeds, quinoa, amaranth seeds, canary seeds, and flax seeds; and natural protein contained in algae. In addition, the plant protein in the present invention only needs to be a protein derived from plants, so in addition to the above-mentioned natural proteins, it can also be a chemically partially decomposed protein obtained by treating the above-mentioned natural proteins with acids, alkalis, etc., an enzymatically partially decomposed protein obtained by treating with proteases, etc., a chemically modified protein obtained by treating with various reagents, and it can also be a protein obtained by artificial peptide synthesis.

[0036] In the present invention, the above-mentioned plant proteins may be used alone or in combination of two or more.

[0037] Among the above-mentioned vegetable proteins, natural proteins are preferred. Alternatively, among the above-mentioned vegetable proteins, proteins derived from beans are preferred, soybean proteins and pea proteins are more preferred, and soybean proteins are still more preferred.

[0038] In addition to the vegetable protein, the vegetable protein material may also contain any other component as other components. Other components include water, components derived from the source plant of the vegetable protein, and food additives. Food additives include thickeners, binders, seasonings, pH adjusters, buffers, colorants, spices, etc.

[0039] The properties of the vegetable protein material may be either texturized or untexturized.

[0040] Textured vegetable protein material

[0041] A texturized vegetable protein material (hereinafter, also referred to as a "texturized vegetable protein material") is a food material generally known as a meat substitute (simulated meat). When a texturized vegetable protein material is used in the present invention, in a preferred embodiment, in addition to the high decolorization effect of the vegetable protein-containing composition and the excellent residual inhibition of hydrogen peroxide, at least one of the texture (cohesiveness and elasticity), cooking loss inhibition effect, and raw material odor inhibition effect can be improved.

[0042] As a typical example of a texturized vegetable protein material, a raw material mixture containing vegetable protein and water is extruded by an extruder, dried or frozen, and then texturized into a meat-like material. It should be noted that in the present invention, the "meat" simulated by the texturized vegetable protein material refers to the muscle of an edible animal, and when described as "meat", it is used to include not only the muscle of mammals and birds, but also the meat of fish and shellfish.

[0043] The shapes of the textured vegetable protein material include granular and fibrous shapes. The granular shapes include small granules (minced meat), large granules, and blocks of various sizes (small granules, large granules, and blocks increase in size in sequence); and flat shapes include flakes, slices, and slices of various sizes (flakes, slices, and slices increase in size in sequence).

[0044] As a blocky shape, when expressed by the size specified by an orthogonal three-axis system (referring to the three directions of length, width, and thickness. The maximum diameter direction of the granular shape is set to be consistent with at least any one direction), a shape in which the longest value of the sizes in the three directions is about 1 to 3.7 times, preferably about 1 to 3.6 times, of the shortest value can be cited; as a flat shape, a shape in which the longest value of the sizes in the three directions is more than 4 times, preferably more than 4.5 times, and more preferably more than 4.8 times the shortest value can be cited.

[0045] In the block shape, as the specific size of the small particle type (minced meat), the longest value in the three directions (that is, the maximum diameter of the particle shape) can be about 8 mm or less, preferably 7.5 mm or less; as the specific size of the large particle type, the longest value can be more than 8 mm and 13 mm or less, preferably more than 9 mm and 12 mm or less; as the specific size of the block type, the longest value can be more than 13 mm, preferably more than 14 mm, more than 16 mm, or more than 18 mm. In the flat shape, as the specific size of the thin sheet type, the longest value in the three directions (that is, the maximum diameter of the flat shape) can be about 15 mm or less, preferably 12 mm or less; as the specific size of the thin sheet type, the longest value can be more than 15 mm and 40 mm or less, preferably more than 20 mm and 35 mm or less; as the specific size of the slice type, the longest value can be more than 40 mm, preferably more than 45 mm.

[0046] As more specific examples of the organized vegetable protein material, granular vegetable protein and fibrous vegetable protein can be cited. Both granular vegetable protein and fibrous vegetable protein refer to materials defined in the "Japanese Agricultural and Forestry Standards for Vegetable Protein". The organized vegetable protein material used in the present invention is not limited to the materials defined in the "Japanese Agricultural and Forestry Standards for Vegetable Protein" as long as it is a material organized into a meat-like shape as described above, and preferably the materials defined in the "Japanese Agricultural and Forestry Standards for Vegetable Protein" are cited.

[0047] Regarding the textured vegetable protein material that can be used in the present invention, the characteristics other than the type of vegetable protein and the content ratio of the vegetable protein (for example, properties, moisture content, particle size, product temperature, raw materials other than food additives, food additives, chewing feeling, water retention, foreign matter, content) and the measurement method thereof can be based on the characteristics and measurement methods defined in the "Japanese Agricultural and Forestry Standards for Vegetable Proteins".

[0048] The texturized vegetable protein material may be prepared in a dry state or in a state swollen in water.

[0049] The content of the vegetable protein contained in the texturized vegetable protein material is not particularly limited, and when the dry weight of the texturized vegetable protein material is set to 100 weight %, for example, the content is 20 weight % or more, 25 weight % or more, or 30 weight % or more, preferably 35 weight % or more, more preferably 40 weight % or more, 45 weight % or more, or 50 weight % or more, further preferably 60 weight % or more, further preferably 70 weight % or more, and further preferably 75 weight % or more. The upper limit of the content range is not particularly limited, and for example, 95 weight % or less, or 90 weight % or less can be mentioned.

[0050] Unstructured vegetable protein materials

[0051] When a non-texturized vegetable protein material is used in the present invention, in a preferred embodiment, in addition to the high decolorization effect of the vegetable protein-containing composition and the excellent residual suppression of hydrogen peroxide, at least any one of the protein solubility, liquid retention (water retention and oil retention), foaming property and bubble stability, and emulsification property and emulsion stability can be further improved.

[0052] More specific properties of the unstructured vegetable protein material include a liquid state, a slurry state, a paste state, etc. containing water as a solvent and / or a dispersion medium, and a dry state.

[0053] Specific examples of non-structured plant protein materials include, for example, liquid plant protein materials such as so-called plant-based milk substitutes (also called plant milk), and powdered plant protein raw materials obtained by extracting and / or refining plant protein and then drying it.

[0054] The protein content in the unstructured vegetable protein material is not particularly limited, and when the dry weight of the unstructured vegetable protein material is set to 100% by weight, for example, the content is 20% by weight or more, 25% by weight or more, or 30% by weight or more, preferably 35% by weight or more, more preferably 40% by weight or more, 45% by weight or more, or 50% by weight or more, further preferably 60% by weight or more, further preferably 70% by weight or more, and further preferably 75% by weight or more. The upper limit of the content range is not particularly limited, and for example, 95% by weight or less, or 90% by weight or less can be mentioned.

[0055] The content of the vegetable protein material in the mixed composition containing vegetable protein is not particularly limited, and is, for example, 0.5 to 50 wt %, preferably 1 to 35 wt %, more preferably 3 to 20 wt %, further preferably 5 to 15 wt %, further preferably 7 to 13 wt %, further preferably 8 to 11 wt % based on the dry weight of the vegetable protein material.

[0056] 1-1-1-2. Hydrogen peroxide

[0057] Hydrogen peroxide is usually used in the form of an aqueous solution (hydrogen peroxide solution). The concentration of hydrogen peroxide in the hydrogen peroxide solution is not particularly limited, and may be, for example, 10 to 90% by weight, preferably 20 to 45% by weight, and more preferably 30 to 40% by weight.

[0058] The content of hydrogen peroxide in the mixed composition containing vegetable protein is not limited as long as the effect of the present invention can be exerted, and for example, it can be 0.5% by weight or more, specifically 0.5 to 50% by weight, preferably 1 to 35% by weight, more preferably 3 to 20% by weight, further preferably 5 to 15% by weight, further preferably 7 to 13% by weight, further preferably 8 to 11% by weight.

[0059] There is no limitation on the amount of hydrogen peroxide used relative to the vegetable protein material as long as the effects of the present invention can be exhibited, and the amount thereof is, for example, 0.1 to 10 parts by weight, preferably 0.3 to 5 parts by weight, more preferably 0.5 to 2 parts by weight, and further preferably 0.7 to 1.5 parts by weight, relative to 1 part by weight of the dry weight of the vegetable protein material.

[0060] 1-1-1-3. Water

[0061] Examples of water in the mixed composition containing vegetable protein include: water that swells in the texturized vegetable protein material when using a texturized vegetable protein material prepared in a state of swelling in water; water that serves as a solvent and / or dispersion medium when using a non-texturized vegetable protein material prepared in a state of containing water as a solvent and / or dispersion medium; water that constitutes hydrogen peroxide; and water appropriately added during the preparation of the mixed composition.

[0062] The water content (ie, moisture content) in the mixed composition containing vegetable protein is not particularly limited, and may be, for example, 50 to 95% by weight, preferably 60 to 90% by weight, and more preferably 70 to 85% by weight.

[0063] 1-1-1-4. Other ingredients

[0064] In the mixed composition containing vegetable protein, in addition to the vegetable protein material, hydrogen peroxide and water, other ingredients may be included as long as the decolorization reaction is not impaired. As such other ingredients, for example, a defoamer may be mentioned. The defoamer may be used to suppress the foaming caused by the generation of oxygen accompanying the decolorization reaction. When a defoamer is used, the content in the mixed composition containing vegetable protein is not particularly limited, and for example, 0.005 to 0.2% by weight, preferably 0.01 to 0.1% by weight, and more preferably 0.03 to 0.07% by weight may be mentioned.

[0065] 1-1-1-5.pH

[0066] The pH (20° C.) of the mixed composition containing vegetable protein is not particularly limited, and is, for example, 3 to 10, preferably 5 to 8, more preferably 5.5 to 7.5, and even more preferably 6 to 7.

[0067] 1-1-2. Reaction conditions

[0068] The conditions for the decolorization reaction of the mixed composition containing vegetable protein are not limited as long as the effects of the present invention can be exerted, and can be appropriately selected according to the scale of the mixed composition containing vegetable protein and / or the degree of decolorization required, etc. The optimal treatment conditions can be determined by preliminary experiments.

[0069] Regarding specific examples of reaction conditions, the reaction temperature may be, for example, 5 to 120°C, 7 to 100°C, 10 to 75°C, preferably 12 to 50°C, more preferably 15 to 30°C, further preferably 18 to 22°C, and the reaction time may be, for example, 1 to 50 hours, preferably 10 to 40 hours, more preferably 20 to 30 hours.

[0070] 1-2. Hydrogen peroxide removal step

[0071] In the hydrogen peroxide removal step, a hydrogen peroxide-degrading enzyme is allowed to act on the mixed composition containing vegetable protein obtained in the above-mentioned decolorization step (if necessary, further subjected to the washing step described below). Specifically, an enzyme mixture containing the mixed composition containing vegetable protein obtained in the above-mentioned decolorization step and a hydrogen peroxide-degrading enzyme is prepared, and the enzyme mixture is subjected to a hydrogen peroxide decomposition reaction in which the hydrogen peroxide-degrading enzyme acts.

[0072] 1-2-1. Catalase

[0073] The hydrogen peroxide decomposition enzyme used in the present invention is not particularly limited as long as it is an enzyme having hydrogen peroxide decomposition ability. As the hydrogen peroxide decomposition enzyme, catalase and peroxidase can be mentioned. These hydrogen peroxide decomposition enzymes can be used alone or in combination. Among these hydrogen peroxide decomposition enzymes, catalase is preferably mentioned.

[0074] Catalase is an enzyme that catalyzes the reaction of generating water and oxygen (EC 1.11.1.6.). Specific examples of catalase include catalase derived from microorganisms such as fungi and bacteria, and more specifically, catalase derived from molds such as Aspergillus (e.g., Aspergillus niger, etc.), Trichoderma (e.g., Thichoderma reesei, etc.), and bacteria such as Micrococcus (e.g., Micrococcus lysodeikticus, etc.).

[0075] These catalases may be used alone or in combination. Among these catalases, from the viewpoint of further suppressing the residual hydrogen peroxide (or, in addition to this viewpoint: when using a structured vegetable protein material, from the viewpoint of improving at least one of the mouthfeel (cohesiveness and elasticity), cooking loss suppression effect and raw material odor suppression effect; when using a non-structured vegetable protein material, from the viewpoint of improving at least one of the protein solubility, liquid retention (water retention and oil retention), foaming property and bubble stability, and emulsification property and emulsion stability), preferably, catalase derived from the genus Aspergillus can be cited, and more preferably, catalase derived from Aspergillus niger can be cited.

[0076] The amount of catalase used is not particularly limited, and examples thereof include 1 to 5000 U based on 1 g of hydrogen peroxide used in the decolorization step.

[0077] More specifically, when the production method of the present invention does not include the washing step described below, the amount of hydrogen peroxide used in the decolorization step is, for example, 25 to 2500 U, 50 to 1500 U, preferably 100 to 1000 U, more preferably 150 to 700 U, and further preferably 200 to 500 U. When the production method of the present invention includes the washing step described below, the amount of hydrogen peroxide used in the decolorization step is, for example, 0.1 to 2500 U, 0.5 to 1500 U, preferably 1 to 1000 U, preferably 1 to 100 U, and further preferably 1 to 10 U.

[0078] In addition, regarding the activity of catalase, the amount of catalase that can decompose 1 μmol of hydrogen peroxide in 1 minute is defined as 1 unit (U).

[0079] 1-2-2. pH

[0080] The pH (20° C.) of the enzyme mixture is not particularly limited and may be appropriately set according to the pH characteristics of the hydrogen peroxide decomposing enzyme, and the pH may be, for example, 2 to 11, preferably 5 to 8, more preferably 5.5 to 7.5, and even more preferably 6 to 7.

[0081] 1-2-3. Reaction conditions

[0082] The reaction conditions in the hydrogen peroxide removal step are not limited as long as the effects of the present invention can be exerted, and can be appropriately selected according to the scale of the mixed composition containing vegetable protein used in the decolorization step, the amount of hydrogen peroxide, the thermal properties of the hydrogen peroxide decomposing enzyme, the degree of hydrogen peroxide removal effect required, etc. The optimal treatment conditions can be determined by preliminary experiments.

[0083] Regarding specific examples of reaction conditions, the reaction temperature is, for example, 5 to 70° C., preferably 10 to 50° C., more preferably 15 to 30° C., and further preferably 18 to 22° C., and the reaction time is, for example, 10 to 120 minutes, preferably 15 to 60 minutes, and more preferably 20 to 40 minutes.

[0084] 1-3. Other processes

[0085] The production method of the present invention may include other steps in addition to the above-mentioned decolorization step and hydrogen peroxide removal step. Examples of other steps include a step of preparing a vegetable protein material, an enzyme inactivation step, a cooling step, a washing step, a filtering step, a drying step, etc. These other steps may be performed alone or in combination of two or more steps.

[0086] The process of preparing the vegetable protein material can be performed before the decolorization process. There is no particular limitation on the specific method for preparing the vegetable protein material. For example, when using a vegetable milk substitute (vegetable milk), it can be prepared by any vegetable milk substitute preparation method according to the type of plant source plant of the vegetable protein. In addition, when using a liquid protein-containing composition (vegetable protein liquid) comprising a vegetable protein raw material and water as a composition containing vegetable protein, the vegetable protein raw material can be dissolved or dispersed in water for preparation. In the process of preparing the composition containing vegetable protein, any food additives such as seasonings, pH adjusters, buffers, colorants, and fragrances and / or any treatment (such as fermentation treatment such as lactic acid fermentation) can be further performed.

[0087] The enzyme inactivation step may be performed after the hydrogen peroxide removal step. The enzyme inactivation method may be appropriately determined according to the thermal properties of the hydrogen peroxide decomposing enzyme used in the hydrogen peroxide removal step, and inactivation by heat treatment is preferably used.

[0088] The washing process can be performed after the decolorization process and before the hydrogen peroxide removal process. Specifically, the mixed composition containing vegetable protein obtained by the decolorization process can be washed with water. In the case of using a non-organized material (specifically, a water-insoluble material, such as a water-insoluble powder, etc.) as a vegetable protein material, water can be added to the mixed composition containing vegetable protein after the decolorization process and stirred, and then solid-liquid separation can be performed using any method (such as centrifugal separation, etc.). In the case of using an organized material as a vegetable protein material, the mixed composition containing vegetable protein after the decolorization process can be rinsed with water or mixed with water, and then the water can be removed. The amount of water used in the water washing is not particularly limited, and for example, 1 to 10 times the weight of the mixed composition containing vegetable protein obtained by the decolorization process can be cited. Furthermore, the number of washings is not particularly limited, and for example, 1 to 3 times can be cited. It should be noted that the manufacturing method of the present invention has excellent inhibitory ability against residual hydrogen peroxide, so the washing process can also be omitted.

[0089] 1-4. Processed vegetable protein-containing composition

[0090] According to the production method of the present invention, the vegetable protein material is processed so as to be decolorized and to suppress the residual hydrogen peroxide, thereby obtaining a processed vegetable protein-containing composition.

[0091] L as a processed vegetable protein-containing composition * As long as the value is greater than the L value of the vegetable protein material before the bleaching process * For example, it can be 60 or more, preferably 70 or more, more preferably 73 or more, further preferably 75 or more, and further preferably 77 or more. * As long as the value is less than the a of the vegetable protein material before the bleaching process * The value may be preferably 3 or less, more preferably 2 or less, further preferably 1.5 or less, and further preferably 1.2 or less. * Value and a * The value is the color coordinate a in the three-dimensional approximately equal color space specified by JIS Z 8729 * 、b * and lightness L * , that is, L * a * b * The values ​​shown in the color system.

[0092] Preferably, the processed vegetable protein-containing composition contains substantially no hydrogen peroxide. Substantially containing no hydrogen peroxide means that the content of hydrogen peroxide is 5 ppm or less.

[0093] In addition, in a preferred embodiment of the processed vegetable protein-containing composition, when it is a composition obtained using a texturized vegetable protein material, at least any one of the mouthfeel (cohesiveness and elasticity), cooking loss suppression effect and raw material odor suppression effect can be improved; when it is a composition obtained using a non-texturized vegetable protein material, at least any one of the protein solubility, liquid retention (water retention and oil retention), foaming property and bubble stability, and emulsification property and emulsion stability can be improved.

[0094] 2. Foods containing plant protein

[0095] The present invention also provides a food or beverage containing vegetable protein, comprising the processed vegetable protein-containing composition obtained by the above-mentioned production method.

[0096] The specific form of the plant protein-containing food and drink of the present invention can be selected from any food and drink forms.

[0097] For food and beverages obtained by using organized materials as vegetable protein materials, the form can be based on processed foods of livestock meat, poultry meat and / or fish paste. That is, as the processed vegetable protein-containing composition of the present invention, meat-like processed foods (referring to foods that simulate livestock meat, poultry meat and / or fish paste processed foods) can be cited. More preferably, as the processed vegetable protein-containing composition of the present invention, livestock meat-like and / or bird meat-like processed foods (referring to foods that imitate livestock meat and / or bird meat processed foods) can be cited. Such livestock meat and / or bird meat processed foods are foods that are cooked by molding and heating meat using livestock meat and / or bird meat. As specific examples thereof, hamburger patties, meatballs, minced meat patties (patty), meat loaves, fried meat patties, snacks, etc. can be cited.

[0098] For food and beverages obtained using non-texturized materials as plant protein materials, specific forms of the processed plant protein-containing composition of the present invention include plant-based alternative milks, alternative yogurts, alternative cheeses, alternative ice creams, etc., and preferably include plant-based alternative milks and alternative yogurts.

[0099] The food and drink containing vegetable protein of the present invention can be obtained by subjecting the processed vegetable protein-containing composition obtained by the above-mentioned production method to any cooking process. In the cooking process, seasoning, shape adjustment, molding, heating cooking, fermentation, freezing, etc. can be performed.

[0100] For example, for food and beverages obtained by using a structured material as a composition containing vegetable protein, the following method can be cited: in the composition containing vegetable protein processed after the above-mentioned hydrogen peroxide removal step and other steps that can be appropriately added, seasonings and / or additives are added as needed, molded into a desired shape, and heated and cooked as needed. Thus, a food containing a processed composition containing vegetable protein can be obtained. Regarding the method of heating and cooking, those skilled in the art can appropriately determine it according to the type of food. Specifically, as heating and cooking methods, boiling, burning (roasting, toasting, baking, grilling, broiling), steaming, frying, etc. can be cited. These heating and cooking methods can be used alone or in combination.

[0101] In addition, in a preferred embodiment of the food and beverage containing plant protein, when the food and beverage is obtained using a texturized plant protein material, at least any one of the mouthfeel (cohesiveness and elasticity), cooking loss suppression effect and raw material odor suppression effect can be improved; when the food and beverage is obtained using a non-texturized plant protein material, at least any one of the protein solubility, liquid retention (water retention and oil retention), foaming property and bubble stability, and emulsification property and emulsion stability can be improved.

[0102] Example

[0103] Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not construed as being limited to the following Examples.

[0104] [Ingredients used]

[0105] (1) Plant protein materials

[0106] Soypro manufactured by J-Oil Mills (powdered soybean protein material; protein content in the dry raw material is 80 to 90% by weight; hereinafter also referred to as "SPI").

[0107] Soybean meat manufactured by Marukome Co., Ltd. (texturized soybean protein material; minced meat, flakes or blocks; protein content in dry raw material 85% by weight; hereinafter also referred to as "TVP.")

[0108] (2) Hydrogen peroxide

[0109] Hydrogen peroxide (food additive, hydrogen peroxide content 35-36% by weight) manufactured by Fujifilm Wako Pure Chemical Industries, Ltd. was diluted to a hydrogen peroxide concentration of 10% by weight before use.

[0110] (3) Hydroperoxide decomposing enzyme

[0111] Catalase manufactured by Amano Enzyme Co., Ltd. (derived from Aspergillus niger)

[0112] The enzymatic activity value of catalase was measured according to the method described in the Japanese Food Additive Standards (9th edition). Specifically, the activity value was measured by the following method.

[0113] 5 mL of 12.4 mM hydrogen peroxide solution (pH 7.0) was measured in a test tube, and after being placed at 30°C for more than 5 minutes, 1 mL of enzyme aqueous solution was added, and the mixture was shaken thoroughly to react. Immediately after the reaction, the mixture was placed at 30°C for 5 minutes. 2 mL of 0.5 mol / L sulfuric acid solution was added, and the mixture was shaken thoroughly to mix. 1 mL of 10 g / dL potassium iodide solution, 1 drop of ammonium molybdate solution (1→100) and 5 drops of starch solution as an indicator were added. While stirring the liquid with a stirrer, titration was performed with 0.005 mol / L sodium thiosulfate solution (for quantitative determination) (T5 (mL)). The endpoint of the titration was when the blue color of the liquid disappeared and then remained colorless for 30 seconds. In addition, as a blank group, 1 mL of water was used instead of the enzyme aqueous solution, and the same operation was performed (T0 (mL)). Based on the following formula, the amount of catalase that can decompose 1 μmol of hydrogen peroxide in 1 minute is set to 1 unit (1U).

[0114] [Number 1]

[0115] A=(T0-T5)×24.18 / T0×2.5×f

[0116] A: Amount of H2O2 decomposed within 5 minutes (μmol)

[0117] T0: Blank titration value (mL)

[0118] T5: Sample titration value (mL)

[0119] 24.18: Appropriate blank titration value

[0120] 2.5: Unit conversion factor (1 mL of 0.005 mol / L Na2S2O3 = 1 mL of 2.5 μmol / L H2O2)

[0121] f: coefficient of 0.005 mol / L sodium thiosulfate solution (for quantitative use)

[0122] Catalase activity (U / mL, U / g) = B × n

[0123] B: The amount of H2O2 decomposed by 1 mL of the sample solution within 5 minutes (μmol) A corresponding to the catalase activity (u / mL)

[0124] n: dilution factor per 1mL of sample

[0125] [Test Example 1]

[0126] A liquid soybean protein-containing mixed composition containing 9 wt % SPI and 9 wt % hydrogen peroxide in water was prepared by mixing 10 g of SPI and 100 mL of a 10 wt % hydrogen peroxide solution, and stirred for 24 hours at 20° C. and pH 6 to 7. Separately, a swollen and organized soybean protein-containing mixed composition containing 9 wt % TVP and 9 wt % hydrogen peroxide was prepared by swelling 10 g of TVP with 100 mL of a 10 wt % hydrogen peroxide solution, and treated for 24 hours at 20° C. and pH 6 to 7. For each hydrogen peroxide-treated product, an enzyme mixture was prepared by adding 250 U of catalase and 0.05 wt % of a silicone emulsion defoamer (XIAMETER AFE-1530 Antifoam Emulsion, manufactured by DowToray Co., Ltd.) per 1 g of hydrogen peroxide, and stirred at 20° C. for 30 minutes to obtain a processed vegetable protein-containing composition. On the other hand, a processed vegetable protein-containing composition for comparison was obtained by performing the same treatment except that hydrogen peroxide was not used. The processed vegetable protein-containing composition obtained was subjected to a catalase inactivation treatment accompanied by heating and dried to obtain a dried product of the processed vegetable protein-containing composition. The obtained dried product was measured for L using a spectrophotometer (CM-700d: Konica Minolta Co., Ltd.). * a * b * Value, quantify the hue. * The value indicates brightness, the larger it is, the closer it is to white, and the smaller it is, the closer it is to black. * The value indicates the chromaticity, the larger the value, the stronger the red, and the smaller the value, the stronger the green. * The value represents chromaticity, and the larger the value, the stronger the yellow, and the smaller the value, the stronger the blue.

[0127] [Table 1]

[0128]

[0129] As shown in Table 1, the brightness increases (L * The value increases), and red and yellow, especially red, decrease (a * Value and b * The value is especially a * The brown color of the vegetable protein was significantly decolorized.

[0130] [Test Example 2]

[0131] The processed vegetable protein-containing compositions of Examples 1 to 4 (but compositions before the catalase inactivation treatment) were obtained by the same method as in Test Example 1. The residual hydrogen peroxide content of the obtained processed vegetable protein-containing compositions was measured by the following method.

[0132] A colorimetric solution of hydrogen peroxide was prepared by adding 1.3 mg of horseradish-derived peroxidase (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.: 190 U / mg), 1.0 mL of 4-aminoantipyrine (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.: 0.4 g / dL), and 1.4 mL of phenol (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.: 5 g / dL) to a constant volume of 100 mL using a Tris phosphate buffer solution at pH 7.2. The detection limit of hydrogen peroxide using this colorimetric solution was 5 ppm.

[0133] As a result of the measurement, no color development was observed in the color developing solution. That is, it was confirmed that the processed vegetable protein-containing composition obtained by the method of Test Example 1 had hydrogen peroxide substantially completely removed.

[0134] [Test Example 3]

[0135] The dried product of the processed vegetable protein-containing composition of Example 2 and Comparative Example 2 prepared in Test Example 1 was swollen with water to prepare a substitute meat. 5 g of water and 0.5 g of methylcellulose (manufactured by Shin-Etsu Chemical Co., Ltd.) were added to 25 g of the substitute meat and mixed, and after molding, it was baked for 10 minutes. After standing to room temperature, the color tone was digitized using a spectrophotometer (CM-700d: Konica Minolta Co., Ltd.) by the same method as in Test Example 1. The results are shown in Table 2.

[0136] [Table 2]

[0137]

[0138] As shown in Table 2, the processed vegetable protein-containing composition obtained by the method of Test Example 1 maintained the decolorized state even after firing.

[0139] [Test Example 4]

[0140] Processed vegetable protein-containing compositions of Comparative Example 1 and Example 1 (hereinafter also referred to as "processed SPI") were obtained by the same method as in Test Example 1. The processed SPI obtained was evaluated for protein degradation, protein solubility, liquid retention (water retention and oil retention), foaming properties and bubble stability, and emulsification properties and emulsion stability by the following methods.

[0141] (Proteolysis Degree)

[0142] Trichloroacetic acid was added to a liquid containing 1.0 g / mL of processed SPI in water to make it 0.2 N, and centrifuged at 15000 rpm for 5 minutes. The amino nitrogen contained in the supernatant was quantified by the Kjeldahl method. In addition, the nitrogen content in 1.0 g of processed SPI was also quantified by the Kjeldahl method. The protein degradation degree was calculated using the following formula. The results are shown in Table 3.

[0143] [Number 2]

[0144] Degree of protein degradation = 100 × (amino nitrogen contained in supernatant) / (nitrogen content in 1.0 g of processed SPI)

[0145] (Protein Solubility)

[0146] The liquid containing 1.0 g / mL processed SPI in water was centrifuged at 15000 rpm for 5 minutes. The nitrogen content in the supernatant and the nitrogen content in 1.0 g of processed SPI were quantified by the Kjeldahl method. The protein solubility was calculated using the following formula. The results are shown in Table 3.

[0147] [Number 3]

[0148] Protein solubility = 100 x (nitrogen content in supernatant) / (nitrogen content in 1.0 g processed SPI)

[0149] (water retention)

[0150] 0.1 g of processed SPI was suspended in 1 g of deionized water and vortexed for 30 seconds. After standing for 30 minutes, the resulting processed SPI solution was centrifuged at 2000 g for 10 minutes. The weight of the supernatant was measured to calculate the weight of water absorbed by the processed SPI. The weight of water absorbed per 1 g of processed SPI was calculated as water retention. The results are shown in Table 3.

[0151] (Oil retention)

[0152] 0.1 g of processed SPI was suspended in 1 g of canola oil and vortexed for 30 seconds. After standing for 30 minutes, the resulting processed SPI solution was centrifuged at 2000 g for 10 minutes. The weight of the supernatant was measured to calculate the weight of the oil absorbed by the processed SPI. The weight of the oil absorbed per 1 g of processed SPI was calculated as the oil retention. The results are shown in Table 3.

[0153] (Foaming property)

[0154] 50 mL of a liquid containing 0.5 wt% of processed SPI in water was prepared and homogenized at 18,000 rpm for 30 minutes. The liquid was quickly transferred to a 100 mL graduated cylinder and the volume VF0 (mL) including the bubbles was measured. The foaming property was calculated using the following formula. The results are shown in Table 3.

[0155] [Number 4]

[0156] Foaming property (%) = 100 × {(VF0-50) / 50}

[0157] (Bubble stability)

[0158] 50 mL of a liquid containing 0.5 wt% of processed SPI in water was prepared and homogenized at 18000 rpm for 30 minutes. The liquid was quickly transferred to a 100 mL graduated cylinder and the volume VF0 (mL) including bubbles was measured. After 30 minutes, the volume VF30 (mL) including bubbles was similarly measured. The bubble stability was calculated using the following formula. The results are shown in Table 3.

[0159] [Number 5]

[0160] Bubble stability (%) = 100 × (VF30 / VF0)

[0161] (Emulsification)

[0162] 10 mL of canola oil was mixed with 30 mL of a liquid containing 1% by weight of processed SPI in water and homogenized at 10,000 rpm for 2 minutes. 50 μL was recovered and added to 5 mL of a 0.1% by weight SDS aqueous solution. The turbidity (A0) was measured at an absorbance of 500 nm. The emulsification was calculated using the following formula. The results are shown in Table 3.

[0163] [Number 6]

[0164] Emulsification (m 2 / g) = (2 × 2.303 × A0) / (0.25 × processed SPI weight (g))

[0165] (Emulsion stability)

[0166] Mix 10 mL of canola oil with 30 mL of a liquid containing 1 wt % processed SPI in water and homogenize at 10,000 rpm for 2 minutes. Immediately recover 50 μL and add it to 5 mL of a 0.1 wt % SDS aqueous solution. Measure its turbidity (A0) at an absorbance of 500 nm. After 10 minutes of homogenization, similarly recover 50 μL and add it to 5 mL of a 0.1 wt % SDS aqueous solution. Measure its turbidity (A10) at an absorbance of 500 nm. Calculate the emulsion stability using the following formula. The results are shown in Table 3.

[0167] [Number 7]

[0168] Emulsion stability (%) = (A10 × 10) / (A0-A10)

[0169] [Table 3]

[0170]

[0171] As can be seen from Table 3, the proteins of the processed SPI (Comparison Example 1) and the decolorized processed SPI (Example 1) processed by the method of the present invention were not decomposed (nd; not detected); however, it can be confirmed that the protein solubility, water retention, oil retention, foaming properties, bubble stability, emulsification properties and emulsion stability of the decolorized processed SPI (Example 1) processed by the method of the present invention are further improved.

[0172] [Test Example 5]

[0173] By the same method as in Test Example 1, the processed vegetable protein-containing compositions of Comparative Example 1 and Example 1 (hereinafter also referred to as "processed SPI") and the processed vegetable protein-containing compositions of Comparative Example 2 and Example 2 (hereinafter also referred to as "processed TVP minced meat") were obtained. Using the obtained processed SPI and processed TVP minced meat, a structured vegetable protein-containing food was prepared as follows.

[0174] The processed TVP minced meat was soaked to obtain swollen processed TVP minced meat, 1 g of the processed SPI of Comparative Example 1 was added to 25 g of the swollen processed TVP minced meat of Comparative Example 2, and 1 g of the processed SPI of Example 1 was added to 25 g of the swollen processed TVP minced meat of Example 2. 10 g of water and 2 g of olive oil were further mixed into the mixture of the swollen processed TVP minced meat and the processed SPI, methylcellulose was added and mixed in such a way that the final concentration was 2%, and the mixture was formed into a hamburger patty shape (thickness 12 mm), and fried in a frying pan for 10 minutes to obtain a structured food containing vegetable protein.

[0175] The textured vegetable protein-containing food prepared in this manner was evaluated for texture (cohesiveness and elasticity), cooking loss, and raw material odor by the following methods.

[0176] (Taste - cohesiveness and elasticity)

[0177] The cohesiveness and elasticity of the texturized vegetable protein-containing food were calculated using a rheometer (manufactured by SUN Scientific Co., Ltd.) using the following formula.

[0178] Cohesion: The value obtained by dividing the working area during the second compression by the area during the first compression.

[0179] Elasticity: The distance recorded in the second compression divided by the distance of the first compression

[0180] (Cooking loss)

[0181] Measure the weight of the structured vegetable protein-containing food before and after the cooking process. Based on this weight, calculate the cooking loss according to the following formula. The results are shown in Table 4.

[0182] [Equation 8]

[0183] Cooking loss (%) = 100 × {(weight before cooking - weight after cooking) / weight before cooking}

[0184] (Raw material odor)

[0185] Four trained sensory inspectors evaluated the soybean odor of the structured vegetable protein-containing food. For the soybean odor, the score when the degree of the unique beany smell (in Japanese: 青臭さ) of soybeans was the intensity of the soybean odor of the structured vegetable protein-containing food obtained from the processed TVP minced meat of Comparative Example 2 was set to 5, and the score when the soybean odor was not felt at all was set to 0. The scores were given, and the average value of the obtained scores was calculated as the raw material odor score. The results are shown in Table 4.

[0186] [Table 4]

[0187]

[0188] As can be seen from Table 4, for the structured vegetable protein-containing food obtained from the decolorized processed TVP minced meat (Example 2) processed by the method of the present invention, a change in texture with further improved cohesiveness and elasticity can be confirmed. In addition, the cooking loss of the structured vegetable protein-containing food obtained from the decolorized processed TVP minced meat (Example 2) processed by the method of the present invention is reduced. Therefore, it can be confirmed that it is a structured vegetable protein-containing food with a suppressed manufacturing cost and high liquid retention and juiciness. Furthermore, it can be confirmed that the raw material odor of soybeans in the structured vegetable protein-containing food obtained from the decolorized processed TVP minced meat (Example 2) processed by the method of the present invention is significantly reduced.

Claims

1. A method for producing a processed vegetable protein-containing composition, characterized in that: include: a decolorization step, wherein a mixed composition containing a vegetable protein material, hydrogen peroxide, and water is subjected to a decolorization reaction; and The hydrogen peroxide removal step includes allowing a hydrogen peroxide-degrading enzyme to act.

2. The manufacturing method according to claim 1, wherein: The content of the hydrogen peroxide in the mixed composition containing vegetable protein is 0.5% by weight or more.

3. The manufacturing method according to claim 1, wherein: The vegetable protein is derived from beans.

4. The manufacturing method according to claim 1, wherein: The vegetable protein material is in a non-structured state.

5. The manufacturing method according to claim 1, wherein: The vegetable protein material is in a texturized state.

6. The manufacturing method according to claim 1, wherein: The hydrogen peroxide decomposing enzyme is catalase.

7. The manufacturing method according to claim 1, wherein: The catalase is derived from Aspergillus.

8. A method for decolorizing a composition containing vegetable protein, characterized in that: include: a decolorization step, wherein a mixed composition containing a vegetable protein material, hydrogen peroxide, and water is subjected to a decolorization reaction; and The hydrogen peroxide removal step includes allowing a hydrogen peroxide-degrading enzyme to act.

9. A food or beverage containing vegetable protein, characterized in that: A composition containing a processed vegetable protein obtained by the production method according to claim 1.

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