Method for adjusting protein material

Abstract

To solve problems in which the vegetable protein material precipitates in the tank and fails to disperse in water when the concentration of dry powdered vegetable protein material in the formulation water increases, either after the liquid is fed to the tank when the dry powdered vegetable protein material is put into a powder dissolution machine or the like or after the addition when the dry powdered vegetable protein material is put directly into a formulation tank, and in which, when the concentration of the dry powdered vegetable protein material increases when the dry powdered vegetable protein material is put into a powder dissolution machine, the formulation liquid into which the dry powdered vegetable protein material is put thickens and the liquid cannot be fed to the tank.SOLUTION: The above-mentioned problem can be solved by setting a temperature of formulation water into which dry powder vegetable protein material is put, to 40°C or higher.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for dispersing a dry powdered vegetable protein material and a method for producing a food using the vegetable protein material. More specifically, the present invention relates to a method for dispersing a dry powdered vegetable protein material such as pea protein and a method for producing a food using the material. [Background technology]

[0002] In recent years, the growing global population has raised concerns about the risk of food shortages, with protein shortages predicted to become particularly serious. Proteins are generally classified as animal or plant proteins, but in recent years, demand for foods made with plant proteins has been increasing due to concerns about environmental impact. However, many plant proteins, including pea proteins, tend to settle even when dispersed in water, posing challenges for precipitation during manufacturing processes such as blending, as well as for precipitation and roughness in prepared products.

[0003] Patent Document 1 describes a method for preparing a plant-based protein hydrogel slurry, but it requires the use of a solvent and the purpose is to produce a structured material rather than a food product. Patent Document 2 describes a method for producing a plant-based liquid in which triglycerides are dispersed in a plant protein mixture to form an emulsion, and the emulsion is then subjected to heat treatment and shear treatment, but this method requires a specific raw material (triglycerides). Patent Document 3 describes a manufacturing method for a neutral liquid protein beverage in which a relatively large amount of vegetable protein is blended without impairing the flavor or taste, and the prepared liquid has process suitability such as low viscosity and high dispersibility. However, this method is limited to the manufacturing of a neutral liquid protein beverage, and the properties of the vegetable protein material used as the raw material are also limited. Patent Document 4 describes a method for improving the dispersibility and solubility of a powder that has poor dispersibility in water and is prone to forming lumps when dissolved, but this method requires the addition of a specific ingredient (erythritol crystals with a particle size that falls under a 149 μm sieve).

[0004] Generally, dispersing dry powdered vegetable protein materials requires a water swelling process and a homogenization process, but these processes occur after the dispersion or blending process of the powdered vegetable protein material, and there are many issues regarding precipitation in the tank during powder dispersion and after delivery, dispersion in water, and viscosity increase.It is also known that protein materials undergo denaturation when heated in the 60-80°C temperature range, and heat aggregation occurs due to exposure of disulfide groups, etc., resulting in an increase in particle size. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Special Publication No. 2023-540615 [Patent Document 2] Special Publication No. 2023-540979 [Patent Document 3] Japanese Patent Publication No. 2022-151985 [Patent Document 4] Japanese Patent Application Publication No. 11-018698 Summary of the Invention [Problem to be solved by the invention]

[0006] In the production of foods using vegetable protein materials, if the concentration of dry powdered vegetable protein material in blending water increases, problems such as the vegetable protein material settling in the tank or not dispersing in water can occur after the dispersion is transferred to a tank when the dry powdered vegetable protein material is added to a powder dissolver or the like, or after the plant protein material is directly added to a blending tank. Furthermore, if the concentration of the dry powdered vegetable protein material increases when added to a powder dissolver or the like, problems can also occur, such as the viscosity of the blended solution containing the dry powdered vegetable protein material increasing, making it impossible to transfer the solution to the tank. While there is a method of adding the vegetable protein material within a limited concentration range, this method takes time and poses other problems, such as increased workload when the concentration control range becomes narrow. [Means for solving the problem]

[0007] As a result of extensive research, the inventors discovered that adjusting the temperature of the blended water in which a dry powdered vegetable protein material is dispersed to 40°C or higher can control the particle size, surface potential, and dispersibility of the vegetable protein material in the blended water. Based on this finding, the inventors discovered that, in the production of foods using a dry powdered vegetable protein material, adjusting the temperature of the blended water in which the vegetable protein material is dispersed to 40°C or higher can reduce the particle size of the vegetable protein material in the blended water, thereby suppressing precipitation of the vegetable protein material in a tank and improving its dispersibility in water. Furthermore, the inventors discovered that by pre-adjusting the temperature of the blended water in which the vegetable protein material is dispersed to 40°C or higher, the viscosity of the blended water can be reduced without the need for special equipment when the vegetable protein material is introduced into a powder dissolver or the like and when it is subsequently transferred to a tank, thereby reducing the workload during dispersion, and thus completing the present invention. Specifically, the present invention has the following features. [1] A method for dispersing a dry powdered vegetable protein material, comprising the step of dispersing a dry powdered vegetable protein material in blended water at 40°C or higher. [2] The method for dispersing a dry powdered vegetable protein material according to [1], wherein the step of dispersing the dry powdered vegetable protein material in blended water at 40°C or higher is a step of adding and dispersing the dry powdered vegetable protein material in blended water whose temperature has been adjusted to 40°C or higher. [3] The method for dispersing a dry powdered vegetable protein material according to [1], wherein the step of dispersing the dry powdered vegetable protein material in blended water at 40°C or higher comprises adding the dry powdered vegetable protein material to blended water at a temperature below 40°C and dispersing it, and then heating the blended water to 40°C or higher. [4] A method for dispersing a dry powdered vegetable protein material according to [1], wherein the water is at a temperature of 70°C or higher. [5] The dispersion method according to [1], wherein the step of dispersing the dry powdered vegetable protein material in the blended water at 40°C or higher also serves as a sterilization step of the blended water to which the dry powdered vegetable protein material has been added. [6] The method for dispersing a dry powdered vegetable protein material according to any one of [1] to [5], wherein the blending water does not contain any components other than the dry powdered vegetable protein material. [7] The method for dispersing a dry powdered vegetable protein material according to any one of [1] to [5], wherein the dry powdered vegetable protein material is a dry powdered pea protein concentrate. [8] The method for dispersing a dry powdered vegetable protein material according to any one of [1] to [5], wherein the dry powdered vegetable protein material is added to the blended water in an amount of 10% by weight or more and 30% by weight or less based on the total weight of the blended water. [9] A method for producing a vegetable protein material-containing food, comprising the steps of: adjusting the temperature of blended water to 40°C or higher; and adding and dispersing a dry powdered vegetable protein material into the temperature-adjusted blended water.

[10] A method for producing a plant protein material-containing food according to [9], which comprises adjusting the temperature of the blended water to 70°C or higher.

[11] A method for producing a plant protein material-containing food according to [9] or

[10] , wherein the blending water does not contain any components other than the dry powdered plant protein material.

[12] A method for producing a plant protein material-containing food according to [9] or

[10] , wherein the dry powdered plant protein material is a dry powdered pea protein concentrate.

[13] A method for producing a vegetable protein material-containing food according to [9] or

[10] , wherein the dry powdered vegetable protein material is added to the blended water in an amount of 10% by weight or more and 30% by weight or less based on the total weight.

[14] A method for controlling the dispersibility of a dry powdered vegetable protein material, comprising the steps of: adjusting the temperature of blended water to 40°C or higher; and adding and dispersing the dry powdered vegetable protein material in the temperature-adjusted blended water.

[15] A method for controlling the dispersibility of a dry powdered vegetable protein material according to

[14] , wherein the dry powdered vegetable protein material is added to the blended water in an amount of 10% by weight or more and 30% by weight or less based on the total weight of the vegetable protein material.

[16] A method for controlling the dispersibility of a dry powdered vegetable protein material according to

[14] or

[15] , wherein the dry powdered vegetable protein material is a dry powdered pea protein concentrate.

[17] A dispersion of a vegetable protein material produced by using the method for dispersing a dry powdered vegetable protein material according to any one of [1] to [5].

[18] A dispersion of a vegetable protein material according to

[17] , containing 10% by weight or more and 30% by weight or less of a dry powdered vegetable protein material based on the total weight.

[19] A dispersion of a vegetable protein material according to

[17] , wherein the blending water does not contain any components other than the dry powder vegetable protein material.

[20] A vegetable protein material-containing food product, comprising a vegetable protein material dispersed by the dispersion method according to any one of [1] to [5]. [Effects of the Invention]

[0008] According to the method for dispersing a dry powdered vegetable protein material of the present invention, by setting the temperature of the blended water in which the dry powdered vegetable protein material is dispersed to 40°C or higher, the particle size of the vegetable protein material in the blended water is reduced, thereby suppressing precipitation of the vegetable protein material in the tank and improving dispersibility. Furthermore, by previously adjusting the temperature of the blended water in which the vegetable protein material is dispersed to 40°C or higher, the viscosity of the blended water can be reduced without the use of special equipment when the vegetable protein material is introduced into a powder dissolver or the like and when it is subsequently transferred to the tank. DETAILED DESCRIPTION OF THE INVENTION

[0009] The method for dispersing a dry powdered vegetable protein material of the present invention is characterized by comprising the step of dispersing the dry powdered vegetable protein material in blended water at 40°C or higher. The step of dispersing the dry powdered vegetable protein material in blended water at 40°C or higher may involve adding and dispersing the dry powdered vegetable protein material in blended water that has been adjusted to a temperature of 40°C or higher in advance, or may involve adding and dispersing the dry powdered vegetable protein material in blended water at a temperature below 40°C, and then heating the blended water to 40°C or higher. The present invention also includes the step of adding and dispersing the dry powdered vegetable protein material during the process of heating blended water from below 40°C to 40°C or higher. In this specification, the temperature of the blended water refers to the temperature of the blended water when the dry powdered vegetable protein material is added, the temperature of the blended water sent to the tank, and the temperature of the blended water in the tank.

[0010] In the method of dispersing a dry powdered vegetable protein material of the present invention, the temperature of the blended water is 40° C. or higher, preferably 48° C. or higher, more preferably 60° C. or higher, even more preferably 70° C. or higher, and even more preferably 90° C. or higher. There is no particular upper limit to the temperature of the blended water, but it is desirably less than 100° C. from the viewpoint of the risk of burns, etc.

[0011] The blended water may be derived from tap water, groundwater, etc. Although the blended water may contain other raw material components as described below, it is preferable that the blended water does not contain any other components.

[0012] By preliminarily raising the temperature of the blended water to 40°C or higher, the viscosity of the blended water is reduced when the dry powdered vegetable protein material is added to a powder dissolver or the like and when the water is sent to a tank. The reduced viscosity of the blended water reduces the liquid sending load on the filter through which the dispersion passes, allowing for an increased amount of vegetable protein material to be added to the blended water.

[0013] (shear viscosity) As used herein, "shear viscosity" refers to the shear viscosity of blended water when a dry powdered vegetable protein material is added. Shear viscosity can be measured using a viscoelasticity measuring device MCR302 (Anton Paar) and a jig ST24 (Anton Paar). The shear viscosity can be measured by placing blended water (sample) containing a dry powdered vegetable protein material in the device, covering it, and then quickly changing the shear rate from 50 (1 / s) to 500 (1 / s) at the same temperature as the prepared blended water. The viscosity (cP) at a shear rate of 100 (1 / s) is defined as the shear viscosity. The shear viscosity is preferably 1600 cP or less, more preferably 1000 cP or less, and even more preferably 500 cP or less.

[0014] In the method of dispersing a dry powdered vegetable protein material of the present invention, raising the temperature of the blended water to 40°C or higher changes the physical properties of the vegetable protein material in the blended water. That is, raising the temperature of the blended water to 40°C or higher improves the dispersibility of the vegetable protein material in the blended water, reduces the 50% particle size on a volume basis, and increases the negative value of the surface potential.

[0015] (dispersibility) In this specification, the dispersibility of the plant protein material can be evaluated quantitatively or qualitatively, and the following method is exemplified as a method for quantitatively evaluating dispersibility. The dispersibility of a plant protein material refers to the percentage value obtained by dividing the protein concentration in the supernatant fraction obtained by centrifuging the dispersion at 700 g, 10°C, and 10 minutes by the total protein concentration in the dispersion. The supernatant fraction obtained by centrifugation is defined as the fraction containing soluble protein. The protein concentration in the supernatant fraction and the total protein concentration in the dispersion can be measured using common protein concentration measurement methods such as the BCA method, Bradford method, Lowry method, Biured method, Kjeldahl method, and combustion (modified Dumas) method. An increase in the dispersibility value determined by the above method indicates improved dispersibility, which is thought to suppress precipitation of the vegetable protein material.

[0016] (50% particle size) In this specification, the 50% particle size of the vegetable protein material in the blended water refers to the particle size (μm) corresponding to 50% of the cumulative distribution curve on a volume basis. The 50% particle size of the vegetable protein material in the blended water can be measured using a particle size distribution measuring device such as a laser diffraction particle size distribution measuring device, a laser diffraction / scattering particle size distribution measuring device, an image analysis particle size distribution measuring device, a precision particle size distribution measuring device, a real-time zeta potential / nanoparticle size measuring device, a dynamic light scattering (DLS) particle size distribution measuring device, or an analytical ultracentrifuge system.

[0017] When the vegetable protein material is dispersed in blended water adjusted to a temperature of 60°C or higher, the 50% particle size of the vegetable protein material in the blended water is preferably 90% or less, and more preferably 70% or less, compared to when the vegetable protein material is dispersed in blended water at 23°C. When the vegetable protein material is dispersed in blended water adjusted to a temperature of 90°C or higher, the 50% particle size of the vegetable protein material is preferably 70% or less, and more preferably 50% or less, compared to when the vegetable protein material is dispersed in blended water at 23°C. It is believed that a 50% reduction in particle size of the vegetable protein material will improve the dispersibility of the vegetable protein material.

[0018] (surface potential) In this specification, the surface potential of vegetable proteins can be measured using a zeta potential measuring device, Zeta Sizer ULTRA (Malvern Panalytical), and a DTS1070 cell, using the supernatant fraction obtained by centrifuging the dispersion in a centrifuge at 700 g and 10°C for 10 minutes as a sample. Transparent samples can be used for measurement as is, but if turbidity is observed, they can be diluted with deionized water before use. The supernatant fraction obtained by centrifuging the dispersion is defined as a fraction containing soluble proteins, and it is believed that the dispersibility of the vegetable protein material improves as the negative value of the surface potential increases.

[0019] The temperature of the blended water can be adjusted by, for example, adjusting the temperature by opening and closing a valve on a steam pipe when the blended water pipe is connected to the steam pipe, by heating the blended water using a direct or indirect heating device, by using jacket heating on the tank, or by circulating and heating the blended water between a tank and a powder dissolver or the like as needed, but any method for adjusting the temperature of blended water commonly used in food production will suffice, and is not limited to these.

[0020] In the step of dispersing a dry powdered vegetable protein material in blending water, commonly used equipment capable of high-speed shearing, such as a mixer such as a super mixer, a homomixer, a blender, or a continuous powder dissolver equipped with a pump, can be used. In this case, the vegetable protein material is dispersed in blending water in the powder dissolver, and the resulting dispersion is then transferred to a tank. Alternatively, the vegetable protein material may be directly added to a blending tank. If an agitator is attached to the powder dissolver or the blending tank into which the vegetable protein material is directly added, this may be activated to agitate the mixture. It is preferable to add the vegetable protein material while stirring to a degree that does not adversely affect processes such as foaming. Agitation during addition of the vegetable protein material may be performed automatically or manually.

[0021] The relationship between the order of adding raw materials and the temperature adjustment of blending water in the method for dispersing a dry powdered vegetable protein material of the present invention will be described below. The dry powdered vegetable protein material may be added to blended water at a temperature below 40°C, or may be added to blended water that has been adjusted in advance to 40°C or higher. Alternatively, the dry powdered vegetable protein material may be added during the process of heating blended water that is below 40°C to 40°C or higher. When adding and dispersing a dry powdered plant protein material into blended water at a temperature below 40°C, the blended water is adjusted to 40°C or higher after adding the dry powdered plant protein material. The temperature of the blended water may be adjusted by heating while stirring. Adjusting the blended water to 40°C or higher reduces the particle size of the plant protein material in the blended water by 50%, improves dispersibility, increases the negative surface potential, and imparts resistance to precipitation. Adding and dispersing a dry powdered plant protein material into blended water previously adjusted to 40°C or higher not only offers the above advantages, but also provides the following benefits: the dry powdered plant protein material is immediately dispersed without forming lumps even when added all at once; and the viscosity of the blended water can be reduced when the dry powdered plant protein is added to a powder dissolver or the like and when transferred to a tank. Furthermore, such a dispersion step including a heating treatment may also serve as sterilization of the blended water into which the dry powdered plant protein material has been added. The dry powdered vegetable protein material may be added to blended water that has already been blended with other ingredients. Alternatively, the dry powdered vegetable protein material may be added to blended water, and then the other ingredients may be blended. In this case, the dispersion liquid to which the other ingredients are blended may or may not be adjusted to a predetermined temperature.

[0022] In order to achieve the effects of the present invention, it is not necessary to previously add ingredients to the blended water to improve dispersibility. According to the method for dispersing a dry powdered vegetable protein material of the present invention, simply by raising the temperature of the blended water to 40°C or higher, the dispersibility of the vegetable protein material can be improved, making the vegetable protein material less likely to precipitate in the blended water, and further, the viscosity of the blended water can be reduced when it is introduced into a powder dissolver or when it is transferred to a tank. Furthermore, a dispersion of a vegetable protein material produced using the method for dispersing a dry powdered vegetable protein material of the present invention can maintain its dispersibility even at low temperatures.

[0023] (Plant-based protein material) Examples of raw materials for the dry powdered vegetable protein material used in the present invention include proteins derived from legumes such as Vigna, Phaseolus, Vicia, Pisum, Chickpea, Lentil, Glycine, and Arachis; proteins derived from seeds such as sesame, hemp seeds, almonds, peanuts, cashew nuts, hazelnuts, macadamia nuts, pistachios, chestnuts, walnuts, and coconuts; and proteins derived from algae. Examples of raw materials for the vegetable protein material derived from the genus Pisum of the Leguminosae include green peas, yellow peas, red peas, and white peas. The vegetable protein material used in the present invention is not particularly limited, but may include dry powdered vegetable protein isolates, vegetable protein concentrates, and vegetable protein hydrolysates. In the present invention, dry powdered vegetable protein concentrates are preferred. The processing method for the vegetable protein material used in the present invention is not particularly limited, but may include milling, dissolution, pH adjustment, separation, sterilization, cooling, spray drying, and the like. The vegetable protein material used in the present invention may be a commercially available product, such as NATURALYS S85F (manufactured by ROCKET JAPAN), Pisan C9 (manufactured by COSCRA), Profam 580 (manufactured by ADM), VITESSENCE Pulse 1803 (manufactured by Ingredion), PP-CS (manufactured by Organo), NUTRALYS S85+N (manufactured by ROCKET JAPAN), TURPRO 2000 (manufactured by DuPont), Profam 781 (manufactured by ADM), SUPRO XT55 (manufactured by DuPont), fava bean protein (manufactured by Cargill), chickpea protein (manufactured by Cargill), Oat Extract (manufactured by Dohler), NATURALYS W (manufactured by ROCKET JAPAN), rice protein (manufactured by Cargill), and almond protein powder (manufactured by Blue Diamond Growers). In the present invention, the amount of dry powdered vegetable protein material added to the blended water is preferably 10% by weight or more and 30% by weight or less, more preferably 12% by weight or more and 25% by weight or less, and even more preferably 14% by weight or more and 23% by weight or less, based on the total weight of the dispersion. By adding 10% by weight or more of the vegetable protein material to the blended water, the workload during production can be reduced.

[0024] A blended mix produced using the method for dispersing a dry powdered vegetable protein material of the present invention can be used to produce foods such as beverages, fermented milk, desserts, cheeses, etc. The method for dispersing a dry powdered vegetable protein material of the present invention can reduce the particle size of the vegetable protein material in the blended mix, and therefore can partially replace the homogenization process in the subsequent food production process, depending on the adjusted temperature range and the vegetable protein material used.

[0025] The method for dispersing a dry powdered vegetable protein material of the present invention allows for control of the viscosity and particle size of the vegetable protein material by adjusting the temperature of the blending water. By appropriately adjusting the temperature of the blending water, blended mixes with the desired roughness or smoothness can be produced to suit the suitability of various foods.

[0026] (Other ingredients) The vegetable protein material-containing foods of the present invention may contain, in addition to the vegetable protein material, ingredients derived from dairy components, stabilizers, emulsifiers, other foods, and other ingredients commonly used in food production. Examples of dairy-derived ingredients include raw milk (raw milk), whole milk, skim milk, whey, and processed products thereof (e.g., whole milk powder, whole-fat concentrated milk, skim milk powder, desalted skim milk powder, skim milk concentrated milk, condensed milk, whey powder, whey concentrated powder, cream, butter, cheese, etc.). The vegetable protein material-containing foods of the present invention may contain, as dairy protein ingredients, concentrated milk obtained by treating skim milk with a microfiltration membrane or the like, micellar casein, whey protein isolate (WPI), whey protein concentrate (WPC), whey powder, and milk protein concentrate (MPC). The term "dairy protein" is used synonymously with the term "milk-derived protein." Stabilizers and emulsifiers include those commonly used in foods, such as agar, gelatin, locust bean gum, guar gum, carrageenan, xanthan gum, methylcellulose, hydroxymethylcellulose, pectin, dextrin, modified starch, starch, dietary fiber, lecithin, sugar esters, and glycerin fatty acid esters. Other foods that may be used include seasoning powder, cocoa, tea drink powder, spice powder, matcha, kelp powder, flavorings, fruit, fruit juice, syrup, etc.

[0027] The present invention will be described in more detail using the following examples and comparative examples, but the present invention is not limited to the following examples. Unless otherwise specified, "%" represents % by weight based on the total weight of the dispersion. [Example]

[0028] [Test Example 1: Evaluation of viscosity change] The change in shear viscosity when adding dry powdered vegetable protein material to tap water that had been pre-adjusted in temperature was evaluated.

[0029] Example 1 A commercially available dry powdered pea protein concentrate A (protein content 81.9% (w / w)) was dispersed in tap water adjusted to 48°C to a concentration of 15% (w / w).

[0030] Example 2 The same procedure as in Example 1 was carried out except that tap water was adjusted to 70°C.

[0031] Example 3 The same procedure as in Example 2 was carried out, except that the concentration of pea protein concentrate A was 20% (w / w).

[0032] (Comparative Example 1) The same procedure as in Example 1 was carried out except that tap water was kept at 23°C.

[0033] (Shear viscosity measurement) Shear viscosity was measured using a viscoelasticity measuring device MCR302 (Anton Paar) and a fixture ST24 (Anton Paar). The blended water (sample) containing pea protein concentrate A was placed in the device, covered, and then immediately stirred with the device's stirring blade (jig). The viscosity was measured at the same temperature as the temperature-adjusted blended water while varying the shear rate from 50 (1 / s) to 500 (1 / s). The viscosity at a shear rate of 100 (1 / s) was taken as the shear viscosity (cP) of the sample. The stirring blade (jig) was preheated by immersing it in water at the same temperature as the temperature-adjusted blended water. Analysis was performed using the accompanying software RHEOPLUS (Anton Paar).

[0034] The shear viscosity results for Examples 1 to 3 and Comparative Example 1 are shown in Table 1.

[0035] [Table 1]

[0036] When pea protein concentrate A was dispersed in tap water that had been adjusted to 48°C in advance, the shear viscosity was reduced to about half of that when dispersed in tap water at 23°C (Example 1, Comparative Example 1). Furthermore, when pea protein concentrate A was dispersed in tap water that had been adjusted to 70°C in advance, the shear viscosity was reduced to about one-fifth of that when dispersed in tap water at 23°C (Example 2, Comparative Example 1). These results demonstrate that adjusting the temperature of the blended water to a high level reduces the shear viscosity when the plant protein material is added, thereby making it possible to reduce the liquid transport load. When the concentration of pea protein concentrate A was increased from 15% to 20% (Examples 2 and 3), the shear viscosity increased, but was equal to or lower than that when a 15% vegetable protein material was dispersed in tap water at 23°C (Comparative Example 1 and Example 3). This shows that by adjusting the temperature of the blended water higher in advance, it is possible to suppress an increase in viscosity due to an increase in the vegetable protein material concentration, thereby shortening the working time for preparing the blended mix and reducing the workload.

[0037] [Test Example 2: Evaluation of changes in physical properties related to precipitation inhibition] The dispersibility, 50% particle size, and surface potential, which are related to the suppression of precipitation of vegetable protein materials, were measured, and changes in these physical properties due to temperature adjustment of tap water were evaluated.

[0038] Examples 4 to 9 Three commercially available dry powdered pea protein concentrates were dispersed at 1% (w / w) in tap water that had been adjusted to temperatures above 40°C. The adjusted temperatures of the tap water and the three commercially available pea protein concentrates are shown in Table 2.

[0039] (Comparative Examples 2 to 4) The same procedures as in Examples 4, 6 and 8 were carried out except that the temperature of the blending water was 23°C.

[0040] (Measurement of dispersibility) Thirty grams of tap water at a specified temperature was prepared in a 50 ml Falcon tube, and pea protein concentrate was added to a concentration of 1% (w / w). The tube was then inverted 10 times to mix, immersed in a water bath at the specified temperature for 10 minutes, and then cooled to 10°C. The tube was then centrifuged at 700 g, 10°C, and 10 minutes. The supernatant was collected and the total protein concentration in the dispersion and the protein concentration in the supernatant were calculated. The supernatant fraction obtained by centrifugation was defined as the fraction containing soluble protein. Protein concentration was calculated by measuring the nitrogen content using the modified Dumas method (combustion method) and multiplying by a conversion factor of 6.38. The dispersibility of the pea protein concentrate was calculated as the percentage of the protein concentration in the supernatant divided by the total protein concentration in the dispersion, using the following formula: Dispersibility (%) = (protein concentration in the supernatant fraction / total protein concentration in the dispersion) x 100

[0041] (50% particle size measurement) Thirty grams of tap water at a specified temperature was placed in a 50 ml Falcon tube, and pea protein concentrate was added to a concentration of 1% (w / w). The mixture was then inverted 10 times to mix, immersed in a water bath at the specified temperature for 10 minutes, and then cooled to 10°C. The 50% particle size of the vegetable protein material after cooling was measured using a SALD-2300 particle size distribution analyzer (Shimadzu Corporation). A flow cell was used, and the refractive index of the sample was 1.55-0.01i. The particle size corresponding to 50% of the cumulative volumetric distribution curve obtained was taken as the 50% particle size (μm) of the vegetable protein material. Furthermore, the comparison of the 50% particle size of the Example to the Comparative Example was calculated for each of the three commercially available pea protein concentrates. The comparison of the 50% particle size of the Example to the Comparative Example was calculated as a percentage of the ratio of the 50% particle size (μm) of the Example when the tap water was temperature adjusted to the 50% particle size (μm) of the Comparative Example when dispersed in tap water at a temperature of 23°C, and was calculated using the following formula. Comparison with Comparative Example (%) = (50% particle size in Example / 50% particle size in Comparative Example) × 100

[0042] (Measurement of surface potential) Thirty grams of tap water at a specified temperature was prepared in a 50 ml Falcon tube, and pea protein concentrate was added to a 1% concentration (w / w). The tube was then inverted 10 times to mix, immersed in a water bath at the specified temperature for 10 minutes, and then cooled to 10°C. The tube was then centrifuged at 700 g, 10°C, and 10 minutes. The supernatant fraction, defined as the fraction containing soluble protein, was collected and its surface potential was measured. A Zeta Sizer ULTRA (Malvern Panalytical) and a DTS1070 cell were used for the zeta potential measurement. Water was used as the dispersant and protein was used as the solute. Transparent samples were used as is; turbid samples were diluted with deionized water before measurement. The dilution ratio was selected appropriately based on the autocorrelation function of the sample.

[0043] Table 2 shows the results of dispersibility, 50% particle size (compared to the comparative examples), and surface potential for Examples 4 to 9 and Comparative Examples 2 to 4.

[0044] [Table 2]

[0045] (When pea protein concentrate B is dispersed) When pea protein concentrate B (protein content 80.2% (w / w)) was dispersed in tap water adjusted to 60°C or 90°C, the dispersibility improved from 18% to 28% and 69%, respectively, compared to when dispersed in tap water at 23°C, the 50% particle size, which is related to dispersibility, decreased to 81% and 40%, and the surface potential, which is also related to dispersibility, became a more negative value (Comparative Example 2, Examples 4 and 5). (When pea protein concentrate C is dispersed) When pea protein concentrate C (protein content 78.3% (w / w)) was dispersed in tap water adjusted to 60°C or 90°C, the dispersibility improved from 32% to 57% and 94% compared to when dispersed in tap water at 23°C, the 50% particle size decreased to 0.1% in both cases, and the surface potential became more negative (Comparative Example 3, Examples 6 and 7). In particular, the 50% particle size was 0.1 µm when the tap water was adjusted to 60°C or 90°C, and the 50% particle size was reduced to a level comparable to that achieved by homogenization (Comparative Example 3, Examples 6 and 7). (When pea protein concentrate D is dispersed) When pea protein concentrate D (protein content 81.5% (w / w)) was dispersed in tap water adjusted to 60°C or 90°C, the dispersibility improved from 11% to 12% and 26%, respectively, the 50% particle size decreased to 90% and 68%, and the surface potential became slightly more negative than when dispersed in tap water at 23°C (Comparative Example 4, Examples 8 and 9). From the above, it was found that dry powdered vegetable protein material disperses better and there is less settling of the vegetable protein material when dispersed in tap water adjusted to 60°C or 90°C than in tap water at 23°C. Furthermore, since a 50% reduction in particle size was confirmed, it is believed that a blended mix produced using the method for dispersing a dry powdered vegetable protein material of the present invention helps to reduce the roughness of foods that use it.

[0046] [Test Example 3: Evaluation of the temperature range of blended water] Dry powdered vegetable protein material was dispersed in unadjusted water, which was then adjusted to various temperatures within the range of 23 to 120°C, and the temperature range of the water that affects the 50% particle size was evaluated.

[0047] (Examples 10 to 14) Dry powdered pea protein concentrate A was dispersed in unadjusted tap water to a concentration of 1% (w / w), and the water was then adjusted to each temperature and held for 10 minutes.

[0048] (Comparative Example 5) The same procedures as in Examples 10 to 14 were carried out except that the temperature of the blended water was 23°C.

[0049] The 50% particle size and its comparison with the comparative example were measured and calculated in the same manner as in (50% particle size) in [Test Example 2: Evaluation of changes in physical properties related to precipitation inhibition] above.

[0050] The results of the 50% particle size for Examples 10 to 14 and Comparative Example 5 are shown in Table 3.

[0051] [Table 3]

[0052] When tap water containing pea protein concentrate A was adjusted to 40°C, the particle size was reduced by 50% compared to when the tap water was adjusted to 23°C (Comparative Example 5, Example 10). When the adjustment temperature of the tap water was increased, the 50% particle size was further reduced, and when the tap water was adjusted to 60°C or 90°C, the 50% particle size was reduced to about one-third and one-seventh, respectively, compared to when the tap water was adjusted to 23°C (Comparative Example 5, Examples 12 and 13). Even when tap water containing pea protein concentrate A was heated to 120°C, the particle size did not decrease by 50% compared to when the water was heated to 90°C (Examples 13 and 14). [Industrial Applicability]

[0053] According to the method for dispersing a dry powdered vegetable protein material of the present invention, adjusting the temperature of the blended water to 40°C or higher improves the dispersibility of the vegetable protein material in the blended water, thereby preventing precipitation of the vegetable protein material in the tank. Furthermore, since the particle size of the vegetable protein material in the blended water is reduced, this method can partially replace the homogenization process in the subsequent food production process. Furthermore, by adjusting the temperature of the blended water to 40°C or higher in advance, it is possible to prevent an increase in the viscosity of the blended water when the dry powdered vegetable protein material is introduced into a powder dissolver or the like and when it is transferred to a tank. This makes it possible to increase the amount or concentration of the dry powdered vegetable protein material introduced, thereby reducing the workload during production.

Claims

1. A method for dispersing a dry powdered vegetable protein material, comprising the step of dispersing the dry powdered vegetable protein material in blended water at 40°C or higher.

2. The step of dispersing a dry powdered vegetable protein material in the blended water having a temperature of 40°C or higher 2. The method for dispersing a dry powdered vegetable protein material according to claim 1, which comprises adding and dispersing the dry powdered vegetable protein material in blended water whose temperature has been adjusted to 40°C or higher.

3. The step of dispersing a dry powdered vegetable protein material in the blended water having a temperature of 40°C or higher 2. The method for dispersing a dry powdered vegetable protein material according to claim 1, comprising the steps of adding and dispersing a dry powdered vegetable protein material in blended water at a temperature of less than 40°C, and then heating the blended water to 40°C or higher.

4. 2. The method for dispersing a dry powdered vegetable protein material according to claim 1, wherein the water is at a temperature of 70°C or higher.

5. 2. The dispersion method according to claim 1, wherein the step of dispersing the dry powdered vegetable protein material in the blended water at 40°C or higher also serves as a step of sterilizing the blended water into which the dry powdered vegetable protein material has been added.

6. 6. The method for dispersing a dry powdered vegetable protein material according to claim 1, wherein the blended water does not contain any components other than the dry powdered vegetable protein material.

7. The method for dispersing a dry powdered vegetable protein material according to any one of claims 1 to 5, wherein the dry powdered vegetable protein material is a dry powdered pea protein concentrate.

8. The method for dispersing a dry powdered vegetable protein material according to any one of claims 1 to 5, wherein the dry powdered vegetable protein material is added to the blended water in an amount of 10 wt % to 30 wt % based on the total weight of the blended water.

9. adjusting the temperature of the blended water to 40°C or higher; adding and dispersing a dry powdered vegetable protein material into the temperature-adjusted blended water; A method for producing a plant protein material-containing food, comprising:

10. 10. The method for producing a vegetable protein material-containing food according to claim 9, wherein the temperature of the blended water is adjusted to 70°C or higher.

11. 11. The method for producing a vegetable protein material-containing food according to claim 9 or 10, wherein the blended water does not contain any components other than the dry powdered vegetable protein material.

12. The method for producing a plant protein material-containing food according to claim 9 or 10, wherein the dry powdered plant protein material is a dry powdered pea protein concentrate.

13. 11. The method for producing a vegetable protein material-containing food according to claim 9 or 10, wherein the dry powdered vegetable protein material is added to the blended water in an amount of 10% by weight to 30% by weight based on the total weight of the food.

14. adjusting the temperature of the blended water to 40°C or higher; adding and dispersing a dry powdered vegetable protein material into the temperature-adjusted blended water; A method for controlling the dispersibility of a dry powdered vegetable protein material, comprising:

15. 15. The method for controlling the dispersibility of a dry powdered vegetable protein material according to claim 14, wherein the dry powdered vegetable protein material is added to the blended water in an amount of 10% by weight or more and 30% by weight or less based on the total weight of the blended water.

16. 16. A method for controlling the dispersibility of a dry powdered vegetable protein material according to claim 14 or 15, wherein the dry powdered vegetable protein material is a dry powdered pea protein concentrate.

17. A dispersion of a vegetable protein material produced using the method for dispersing a dry powdered vegetable protein material according to any one of claims 1 to 5.

18. 18. The dispersion of a vegetable protein material according to claim 17, comprising 10% by weight or more and 30% by weight or less of the dry powdered vegetable protein material based on the total weight of the dispersion.

19. 18. The dispersion of a vegetable protein material according to claim 17, wherein the blended water contains no components other than the dry powdered vegetable protein material.

20. A vegetable protein material-containing food product comprising a vegetable protein material dispersed by the dispersion method according to any one of claims 1 to 5.

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