Manufacturing method of powdered white soup

Abstract

To provide a production method of powder hot water soup for vegans for producing the powder hot water soup in which precipitation hardly occurs even being heated in sterilization time or the like and a state of becoming clouded can be maintained until repast is finished.SOLUTION: There is provided a production method of powder hot water soup including no animal food, the method comprises: an enzyme treatment step for subjecting a vegetable protein to protease treatment; a soup production step for using the vegetable protein subjected to protease treatment for producing hot water soup; a sterilization step for heating the acquired hot water soup for sterilizing; and a drying step for spray drying the hot water soup subjected to heating for sterilizing, for pulverizing the same. Therefore, the powder hot water soup for vegans in which precipitation hardly occurs, can be produced.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing powdered baitang soup. More specifically, the present invention relates to a method for producing baitang soup for vegans. [Background technology]

[0002] In recent years, an increasing number of people are adopting a vegetarian diet due to health-conscious and ethical reasons. Such people are collectively called vegetarians. Vegetarianism is further subdivided into a wide range of categories, such as those who do not eat animal meat (poultry, fish, and other seafood), eggs, or dairy products, those who eat dairy products and eggs when necessary, and those who only eat foods that do not grow on trees, such as fruits, tomatoes, and nuts.

[0003] Among these, people who do not eat any animal meat (chicken, fish, and other seafood), by-products (lard, fat, gelatin, meat extract, stocks such as bonito flakes, sardines, and shrimp), or even eggs or dairy products are called vegans.

[0004] The proportion of vegans in the world's population is increasing year by year. Vegans have gained acceptance in Europe and the United States, and there are many restaurants that offer vegan-specific ingredients and dishes. In Japan, the proportion of vegans is also gradually increasing. However, they are still a minor presence, and there are few restaurants that offer vegan-specific ingredients and dishes. In addition, vegans are limited in the ingredients they can use, which limits their cooking repertoire. As a result, meat substitutes using plant-derived proteins have been developed (see Patent Documents 1 and 2). Some of the meat substitutes currently available faithfully reproduce the fiber quality of meat, and some are satisfying to eat. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2018-130102 A [Patent Document 2] Special Publication No. 2021-500043 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the development of substitutes other than meat substitutes is still insufficient. For example, in the case of soup using bouillon, it is not possible to use animal stock, which is the original base. Therefore, bouillon must be reproduced using only plant-derived substances, which is extremely difficult. In addition, emulsification is required to reproduce cloudy white soup. In particular, in the case of soup for instant food, forced emulsification is preferable to stabilize the quality, and emulsifiers are essential. However, emulsifiers that can be used in vegan soup are limited, such as vegetable proteins. In addition, if vegetable proteins are used for the purpose of emulsification, there is a problem that the vegetable proteins aggregate and denature due to heating during sterilization and drying, which makes them prone to precipitation. Thus, the current situation is that no satisfactory food for vegans has yet been developed.

[0007] The present invention has been made in consideration of the above problems. That is, an object of the present invention is to provide a method for producing a powdered baitang soup for vegans that is less likely to precipitate even when heated during sterilization or the like and can maintain a cloudy state until the end of consumption. [Means for solving the problem]

[0008] The inventors have investigated whether there is a method for preventing precipitation due to aggregation or denaturation of vegetable proteins even when heating is performed during sterilization, etc. They have newly discovered that by enzymatically hydrolyzing vegetable proteins, they are less likely to aggregate due to thermal denaturation while retaining their emulsifying ability, and have completed the present invention.

[0009] In order to solve the above problems, the present invention is a method for producing powdered paitang soup that does not contain animal foods, characterized in that it comprises an enzyme treatment step of protease-treating vegetable protein, a soup production step of producing paitang soup using the protease-treated vegetable protein, a sterilization step of heat-sterilizing the obtained paitang soup, and a drying step of spray-drying the heat-sterilized paitang soup to powder it.

[0010] According to this configuration, by treating the vegetable protein with a protease, it is possible to reduce the size of the protein to a level that is less likely to aggregate due to thermal denaturation while retaining its emulsifying ability, thereby making it possible to more effectively prevent precipitation due to protein denaturation and coagulation. Effect of the Invention

[0011] According to the present invention, an emulsified baitang soup for vegans can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The "method for producing powdered baitang soup" of the present invention is characterized by comprising an enzyme treatment step of enzymatically treating vegetable protein, a soup production step of producing baitang soup using the enzyme-treated vegetable protein, a sterilization step of heat-sterilizing the produced baitang soup, and a drying step of powdering the heat-sterilized baitang soup.

[0013] The vegetable protein that can be used in the present invention is not limited as long as it is derived from something that is consumed by humans. For example, grains, potatoes, beans, nuts, vegetables, fruits, etc. may be mentioned. One type of vegetable protein may be used, or two or more types may be used in combination.

[0014] Examples of grains include millet, oats, barley, millet, quinoa, wheat, rice, sugarcane, buckwheat, corn, etc. Examples of tubers include konnyaku, potato, taro, sweet potato, wild yam, cassava, etc. Examples of beans include kidney beans, soybeans, peas, red beans, broad beans, lentils, peanuts, etc. Examples of nuts and seeds include almonds, perilla, cashew nuts, pumpkin seeds, ginkgo, chestnuts, walnuts, poppy seeds, coconuts, sesame seeds, pistachios, hazelnuts, etc. Examples of vegetables include asparagus, pumpkin, burdock, onions, carrots, broccoli, Brussels sprouts, loofah, spinach, etc. Examples of fruits include avocado, apricot, strawberry, fig, plum, citrus fruits, olive, persimmon, kiwi, banana, mango, etc. Among these, in the present invention, it is preferable to contain at least beans.

[0015] The vegetable protein used in the present invention may be a commercially available product, and the form is not particularly limited, and may be powder, fiber, granule, liquid, etc. In addition, soy protein can be obtained by coagulating (acid precipitation) a liquid obtained by extracting defatted soybeans with water at pH 4.0 to 5.0, separating the product, and neutralizing and drying it.

[0016] First, the enzyme treatment process will be described. The enzyme treatment process is a process of decomposing vegetable protein using protease to a size that does not aggregate or precipitate even when heated, while maintaining the emulsifying ability of the vegetable protein. In the enzyme treatment method of vegetable protein, vegetable protein is added to a tank for enzyme reaction together with water, and protease enzyme is added while stirring. Then, stirring is continued for 15 to 30 minutes while heating to maintain the temperature at about 50°C. As the protease enzyme used in this embodiment, exo-type protease is preferable. The protease enzyme is preferably added in an amount equivalent to 0.05 to 1.0% of the weight of the vegetable protein. If the amount of protease added is more than 1.0%, the vegetable protein may be decomposed too much and the emulsifying effect may be lost. On the other hand, if the amount of protease added is less than 0.05%, the decomposition takes a long time or is insufficient, and the vegetable protein may be denatured or aggregated by heating during heat sterilization described later. Furthermore, in the present invention, a deactivation treatment may be carried out after the enzyme treatment. The deactivation treatment may be carried out by heating the water until the temperature reaches 90° C. The emulsifying effect refers to the effect of uniformly dispersing the edible oils and fats described below in the form of particles of 1000 μm or less in water, that is, the effect of stabilizing the interface between the oil and water.

[0017] Next, the soup production process will be described. The soup production process is a process of producing soup using vegetable protein decomposed by protease without using any animal foods such as meat, fish, eggs, or dairy products. The soup in the present invention is a baitang soup, which is a cloudy soup in which edible oils and fats are uniformly dispersed in water in the form of particles of 1000 μm or less. In this embodiment, the soup is obtained by adding oil to the vegetable protein after enzyme treatment and the water used in the enzyme treatment, and forcibly emulsifying the oil using a mixer or the like. Examples of oils that can be used in baitang soup include various vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea fat, monkey fat, palm oil, palm kernel oil, coconut oil, and the like, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In this embodiment, one or more of these oils can be used in combination.

[0018] In this embodiment, spices, vegetable paste, and seasonings may be further added. Examples of spices include cumin, sesame, white pepper, pink pepper, black pepper, turmeric, nutmeg, basil, parsley, paprika powder, mustard, chili powder, bay leaf, etc. Examples of vegetable pastes include carrots, onions, garlic, etc. Examples of seasonings include salt, miso, sugar, yeast extract, etc. Furthermore, cellulose, etc. may be added as necessary.

[0019] Next, the sterilization step will be described. The sterilization step is a step carried out on the baitang soup before the drying step described below. The temperature in the sterilization step is not particularly limited, but is usually 60 to 150°C, preferably 60 to 140°C, more preferably 60 to 100°C, and even more preferably 70 to 100°C. If no inactivation treatment is carried out after the protease treatment, it is desirable to heat the soup at 85°C or higher.

[0020] The heat treatment time is usually 0.01 to 120 minutes, preferably 0.015 to 60 minutes, more preferably 0.02 to 40 minutes, and even more preferably 0.03 to 30 minutes. In this embodiment, there is no particular limitation as long as the emulsion is not destroyed by heat sterilization, but it is preferably performed at 85°C or higher for 10 to 20 minutes.

[0021] The heat treatment method is not particularly limited, but for example, the product can be heated under specified conditions using an indirect heating sterilization device such as a plate sterilizer, a tubular sterilizer, or a jacketed tank, or a direct heating sterilization device.

[0022] Finally, the drying process will be described. The drying process is a process for powdering the sterilized baitang soup. The drying method is not particularly limited, and any of freeze drying, spray drying, drum drying, shelf drying, air flow drying, and vacuum drying may be used. In addition, a plurality of drying methods may be used in combination. The spraying method for spray drying may be any of the spraying methods such as disk type, pressurized nozzle, pressurized two-fluid nozzle, and pressurized four-fluid nozzle, and one type may be used alone or two or more types may be used in combination. EXAMPLES

[0023] The present invention will be described in detail below. In this embodiment, soy protein is used as an example, but the present invention is not limited thereto. First, 230.7 g of water was added to 69.0 g of commercially available powdered soy protein, and the water was heated to a temperature of 50°C. The protease enzyme shown in Table 1 was added thereto so that the amount was 0.5% based on the weight of the soy protein, and the water was treated with an enzyme for 30 minutes while stirring and maintaining the water temperature. The water was then heated until the water temperature reached 90°C to inactivate the enzyme. Next, 1482.0 g of water, 345.6 g of palm oil, 96.8 g of salt, and other ingredients such as soy lecithin, dextrin, and xanthan gum were added to the container containing the enzyme-treated soy protein and the water used in the enzyme treatment, and the mixture was stirred at 12,000 rpm for 10 minutes using a homomixer to perform forced emulsification. Next, the obtained baitang soup was heat sterilized at 85°C for 20 minutes using a jacketed tank. Finally, the sterilized soup is cooled to room temperature and then dried using a nozzle-type spray dryer at a temperature of 170°C and a blower of 0.65m. 3 The powdered baitang soup was obtained by spray drying under the conditions of 100 kPa / min and a spray pressure of 100 kPa. Note that the powdered baitang soup was not treated with protease as a comparative example.

[0024] [Table 1]

[0025] <About precipitation tendency> 2.0g of spray-dried powdered white soup was dissolved in 48.0g of hot water, and it was confirmed whether precipitation occurred in the soup over time. Here, whether precipitation occurred in the soup was judged by whether there was a difference in density within the soup and whether a boundary line was visible. The results are shown in Table 3.

[0026] [Table 2]

[0027] As described above, according to the present invention, a method for producing powdered baitang soup for vegans can be provided which is resistant to precipitation even when heated during sterilization or dried, and can maintain a cloudy state until the end of consumption.

Claims

1. A method for producing a powdered white soup that does not contain animal products, comprising: an enzyme treatment step of treating the vegetable protein with an exo-type protease; A soup production process for producing a baitang soup using the vegetable protein treated with the exo-protease; a sterilization step of heat-sterilizing the obtained tang soup; A drying process in which the heat-sterilized white soup is spray-dried to powderize it; A method for producing powdered white soup comprising the steps of:

2. 2. The method for producing powdered baitang soup according to claim 1, wherein the sterilization step is carried out using a direct heat sterilization method or an indirect heat sterilization method.

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