Method for producing insoluble protein-containing powder product

Abstract

This method for producing an insoluble protein-containing powder product involves mixing a raw material containing an insoluble protein and a lipid with water, and subsequently subjecting the mixture to a spray drying treatment, wherein the insoluble protein-containing powder product in which dispersibility of the insoluble protein with poor dispersibility is improved is produced by adjusting the ratio of the lipid to the raw material containing the insoluble protein and the lipid and / or by adjusting the outlet temperature of a spray dryer in the spray drying treatment.

Description

Method for producing insoluble protein-containing powder product

[0001] The present invention relates to an insoluble protein-containing powder product such as powdered soy protein that can be added to and ingested in food, targeting the elderly and others who have difficulty in sufficient nutrient intake, and a method for producing the insoluble protein-containing powder product.

[0002] Conventionally, methods for improving the solubility and dispersibility of soy protein powder have been proposed. For example, an aqueous solution containing soy protein and an excipient is homogenized to have an average particle size of 0.01 to 1.0 μm and then dried, so that a simple stirring at home can dissolve it without using food additives such as sodium caseinate and polyglycerol fatty acid ester, and a soy protein powder capable of maintaining a uniform dispersion state is known (Patent Document 1).

[0003] Further, by using a powdered soy material containing soy protein and soy dietary fiber, having a protein content of 35 to 85% by weight per weight of fat-free solids, and having an LCI value of protein of 60 or more, cholesterol-reducing effects and nephropathy-preventing effects possessed by lipid-affinity proteins can be utilized. It is known that a powdered soy material can provide nutritional function characteristics, and has excellent processing suitability as a food material, so that nutritional function can be added without impairing the flavor and texture of the edible composition (Patent Document 2).

[0004] Further, when using a conventional soy protein material in various foods and drinks, using a soy emulsified composition having a specific composition together, or adding the soy emulsified composition during the production of the conventional soy protein material to obtain a modified soy protein material. Thus, a technique for significantly improving the flavor of the conventional soy protein material and imparting the natural flavor of soy to various soy protein-containing foods and drinks is known (Patent Document 3).

[0005] Furthermore, by preparing each of the following compositions, a soy protein composition is known that, when mixed with water, does not easily form protein clumps and yields a dispersion with low viscosity, as well as a low-viscosity soy protein-containing beverage with a smooth mouthfeel (Patent Document 4).

[0006] Japanese Patent Publication No. 2011-254751, Japanese Patent Publication No. 2012-100647, Japanese Patent Publication No. 2014-117159, Japanese Patent Publication No. 2023-118650

[0007] The object of the present invention is to provide a method for producing an insoluble protein-containing powder product in which the dispersibility of poorly dispersible insoluble proteins is improved, and an insoluble protein-containing powder product produced by the method.

[0008] The present inventors have diligently researched to solve the above problems and have found that, in a method for producing an insoluble protein-containing powder product in which a raw material containing insoluble protein and lipids is mixed with water and then subjected to a spray-drying treatment, an insoluble protein-containing powder product with improved dispersibility can be produced by adjusting the ratio of lipids in the raw material containing insoluble protein and lipids, and / or by adjusting the outlet temperature of the spray dryer during the spray-drying treatment, thereby completing the present invention.

[0009] In other words, the present invention is defined as follows: [1] A method for producing an insoluble protein-containing powder product in which, after mixing a raw material containing insoluble protein and lipids with water, a spray-drying treatment is performed and the dispersion stability is expressed as a solid ratio (%) after standing, the value is 200% or less. [2] The method for producing the product according to [1], characterized in that the insoluble protein is insoluble plant protein. [3] The method for producing the product according to [2], characterized in that the insoluble plant protein is insoluble soy protein and / or insoluble pea protein. [4] The method for producing the product according to [1], characterized in that the lipids contain medium-chain fatty acid triglycerides. [5] The method for producing the product according to [1], characterized in that the proportion of lipids in the raw material containing insoluble protein and lipids is 0.5 to 80.0% by mass. [6] The method for producing the product according to [1], characterized in that, after mixing a raw material containing insoluble protein and lipids with water, a high-speed stirring treatment and / or homogenization treatment is further performed before spray-drying. [7] The manufacturing method according to [6], characterized in that the high-speed stirring process is high-speed stirring at 1,000 to 20,000 rpm for 5 to 25 minutes. [8] The manufacturing method according to [6], characterized in that the homogenization process is a homogenization process at 10 to 100 MPa using a high-pressure homogenizer. [9] The manufacturing method according to [1], characterized in that the outlet temperature of the spray dryer in the spray drying process is adjusted to 75 to 105°C.

[10] An insoluble protein-containing powder product manufactured by the manufacturing method according to any one of [1] to [9], wherein the dispersion stability expressed as a solid percentage (%) after standing is 200% or less.

[11] The insoluble protein-containing powder product according to

[10] , characterized in that it is added to food and ingested.

[12] The insoluble protein-containing powder product according to

[11] , characterized in that the food is a solid food, a semi-solid food, or a liquid food or a sol food.

[13] A food to which the insoluble protein-containing powder product according to

[10] has been added.

[0010] According to the present invention, it is possible to produce insoluble protein-containing powder products in which the dispersibility of insoluble proteins with poor dispersibility is improved.

[0011] This figure shows the results of the solids ratio after standing, which is an evaluation index for the dispersion stability of the powdered food product of the present invention containing insoluble soy protein. This figure shows the results of the solids ratio after standing, which is an evaluation index for the dispersion stability of the powdered food product of the present invention containing insoluble pea protein. This figure shows the results of the solids ratio after standing, which is an evaluation index for the dispersion stability of a commercially available product containing insoluble protein.

[0012] The method for producing the insoluble protein-containing powder product of the present invention is not particularly limited, as long as it involves mixing raw materials containing insoluble protein and lipids with water, subjecting them to a spray-drying treatment, and obtaining a dispersion stability expressed as "solid content after standing (%)" described later, with a value of 200% or less, preferably 160% or less. Insoluble protein refers to a protein that does not dissolve in water at room temperature, atmospheric pressure, and near neutral pH.

[0013] Examples of the above-mentioned insoluble proteins include water-insoluble plant proteins and water-insoluble animal proteins, but water-insoluble plant proteins are preferably given as examples. Examples of the above-mentioned water-insoluble plant proteins include water-insoluble soy protein and water-insoluble pea protein, which are leguminous plant proteins. Examples of the above-mentioned water-insoluble animal proteins include livestock meat protein, fish meat protein, egg protein, casein protein, collagen protein, etc.

[0014] Furthermore, the insoluble protein-containing powder product may also contain water-soluble protein. The content ratio of water-soluble protein is 90 parts by weight or less, preferably 50 parts by weight or less, and more preferably 10 parts by weight or less, per 100 parts by weight of the insoluble protein-containing powder product.

[0015] The lipids mentioned above are preferably medium-chain triglycerides or lipids containing a high amount of medium-chain triglycerides. Here, medium-chain triglycerides are triglycerides in which all three fatty acids ester-bonded to glycerol are medium-chain fatty acids. Medium-chain fatty acids are fatty acids with 6 to 10 carbon atoms, and are preferably straight-chain saturated fatty acids. Specifically, examples include n-hexanoic acid (caproic acid), n-octanoic acid (caprylic acid), and n-decanoic acid (capric acid).

[0016] When medium-chain fatty acid triglycerides are included in the lipid, the proportion of medium-chain fatty acid triglycerides to the lipid is preferably, for example, 0 to 100.0% by mass, 70.0 to 99.9% by mass, or 75.0 to 99.8% by mass.

[0017] The proportion of lipids in raw materials containing insoluble proteins and lipids is, for example, 0.5-70.0% by mass, 0.5-80.0% by mass, 0.8-70.0% by mass, 0.8-50.0% by mass, 0.8-30.0% by mass, 0.8-10.0% by mass, 0.8-4.0% by mass, 4.0-70.0% by mass, 4.0-50.0% by mass, 4.0-30.0% by mass, 4.0-10.0% by mass, and 10.0-70% by mass. Preferably, the lipid content is 0% by mass, 10.0-50.0% by mass, 10.0-30.0% by mass, 30.0-70.0% by mass, 30.0-50.0% by mass, and more preferably 10.0-70.0% by mass, 10.0-50.0% by mass, 10.0-30.0% by mass, 30.0-70.0% by mass, 30.0-50.0% by mass, and 50.0-70.0% by mass. Here, lipids originally contained in the insoluble protein-containing raw material are also counted as lipid content. In addition, lipids may be mixed with insoluble protein.

[0018] The proportion of insoluble protein in the aforementioned raw materials is, for example, 20.0–90.0% by mass, 22.5–90.0% by mass, 25.0–90.0% by mass, 40.0–90.0% by mass, 55.0–90.0% by mass, 70.0–90.0% by mass, 25.0–87.0% by mass, 40.0–87.0% by mass, 55.0–87.0% by mass, 70.0–87.0% by mass, and 30.0–85.0% by mass. Preferably, the amounts are 50.0-85.0% by mass, 70.0-85.0% by mass, 30.0-80.0% by mass, 50.0-80.0% by mass, and 40.0-80.0% by mass; more preferably, the amounts are 22.5-85.0% by mass, 40.0-85.0% by mass, 60.0-85.0% by mass, 25.0-85.0% by mass, 30.0-82.5% by mass, and 40.0-80.0% by mass.

[0019] The proportion of the raw materials to water is preferably, for example, 2.0 to 30.0% by mass, 3.0 to 20.0% by mass, or 5.0 to 15.0% by mass. In addition, in the step of mixing the raw materials and water, additives such as vitamins, minerals, dietary fiber, sweeteners, flavorings, emulsifiers, excipients, colorings, and preservatives (hereinafter also referred to as "additives, etc.") may be mixed in.

[0020] Examples of vitamins include various water-soluble and fat-soluble vitamins, such as vitamin A (retinols), vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B6 (pyridoxine), vitamin B12 (cyanocobalamin), vitamin D (e.g., cholecalciferol), vitamin E (tocopherol), niacin, bisbentiamine, nicotinamide, calcium pantothenate, folic acid, biotin, and choline tartrate.

[0021] Examples of minerals include sodium chloride, sodium acetate, magnesium sulfate, magnesium chloride, calcium chloride, calcium gluconate, calcium lactate, Schiff calcium, dipotassium phosphate, monosodium phosphate, calcium glycerophosphate, eggshell calcium, bovine bone meal, milk calcium, ferric citrate, ferrous pyrophosphate, ferric pyrophosphate, sodium ferric citrate succinate, manganese sulfate, copper sulfate, zinc sulfate, sodium iodide, potassium sorbate, zinc, manganese, copper, iodine, and cobalt.

[0022] Examples of dietary fiber include pectin, soybean polysaccharides, alginic acid, alginic acid salts (such as sodium salts), gellan gum, carrageenan, ghati gum, gum arabic, karaya gum, tragacanth gum, locust bean gum, resistant starch, konjac mannan, glucomannan, β-glucan, indigestible dextrin, polydextrose, inulin, indigestible oligosaccharides, agarose, fucoidan, porphyran, laminaran, and guar gum.

[0023] As sweeteners, one or more of the following can be used: sucralose, stevia extract, saccharin, aspartame, thaumatin, monk fruit extract, acesulfame K, etc. As flavorings, examples include coffee flavor, matcha flavor, banana flavor, mango flavor, peach flavor, apple flavor, orange flavor, grapefruit flavor, lemon flavor, etc.

[0024] Examples of emulsifiers include glycerol fatty acid esters, sucrose fatty acid esters, sodium octenyl succinate starch, quillaja extract, and lecithin. Examples of glycerol fatty acid esters include various types known to be used as emulsifiers in this type of food sector, such as high-purity monoglycerides, high-purity diglycerol mono-fatty acid esters, or polyglycerol esters.

[0025] Excipients include sugars or sugar alcohols such as dextrin, lactose, sucrose, glucose, sucrose, mannitol, sorbitol, and xylitol; starches such as corn starch and potato starch; polysaccharides such as crystalline cellulose (including microcrystalline cellulose); and silicon dioxide or silicates such as light anhydrous silicic acid and synthetic aluminum silicate.

[0026] Examples of colorants include Red No. 2, Red No. 3, Green No. 3, Blue No. 1, Blue No. 2, Yellow No. 4, Yellow No. 5, red cabbage pigment, orange pigment, gardenia pigment, chlorophyll, perilla pigment, tomato pigment, and safflower pigment.

[0027] Examples of preservatives include sorbic acid, shirako protein extract, propionic acid, polylysine, and benzoic acid.

[0028] The proportion of additives to the raw materials, water, and additives is preferably, for example, 0 to 15% by mass, and more preferably 5 to 10% by mass. Furthermore, the proportion of the raw materials and additives is preferably, for example, 0 to 40% by mass, and more preferably 5 to 35% by mass.

[0029] The manufacturing method of the present invention may further involve high-speed stirring and / or homogenization after mixing the raw materials and water, and before spray drying.

[0030] The above high-speed stirring process is carried out by a high-speed stirring device. Such a high-speed stirring device can be selected from a stirring device having a high-speed stirring blade mechanism, a stirring device having a turbine / stator type high-speed stirring mechanism, and a stirring device having a swirling thin-film type high-speed stirring mechanism. Among these, a stirring device having a high-speed stirring blade mechanism has stirring blades with a shape that allows for high-speed operation. Examples of stirring blades include discharge blades and disk turbine blades, with discharge blades being preferred. Specific examples of stirring devices having a high-speed stirring blade mechanism include the "Robomix RM" manufactured by Primix Corporation, the "Multi-Line Mixer" manufactured by Satake Chemical Machinery Industry Co., Ltd., and the "AHX Helix Pulper" manufactured by Aikawa Iron Works Co., Ltd.

[0031] Furthermore, for high-speed stirring, 1,000 to 20,000 rpm is preferred, preferably 3,000 to 15,000 rpm, more preferably 5,000 to 10,000 rpm, and most preferably 6,000 to 8,000 rpm. Stirring treatments at these rotational speeds can be given for 5 to 8 minutes, 5 to 12 minutes, 5 to 25 minutes, 5 to 20 minutes, 5 to 15 minutes, 5 to 10 minutes, 8 to 12 minutes, 8 to 15 minutes, 8 to 25 minutes, 8 to 20 minutes, 8 to 10 minutes, 10 to 25 minutes, 10 to 20 minutes, 10 to 15 minutes, 10 to 12 minutes, 12 to 25 minutes, 12 to 20 minutes, 12 to 15 minutes, and 15 to 20 minutes.

[0032] The above homogenization process can be carried out using various homogenizers. For example, by using a high-pressure homogenizer that utilizes the shear force experienced by a liquid when a high-pressure fluid is flowed through a narrow gap, an ultrasonic homogenizer that utilizes shock waves caused by the bursting of bubbles when ultrasound is applied to a liquid, or a high-speed homogenizer that utilizes the shearing and crushing action of an outer blade using centrifugal force from the high-speed rotation of inner and outer rotating blades, along with ultrasonic action, particles in the liquid can be dispersed to prepare a uniform suspension.

[0033] Furthermore, when using a high-pressure homogenizer, the pressure used for homogenization is not particularly limited. Examples include 10-100 MPa, 10-80 MPa, 10-60 MPa, 10-40 MPa, 20-100 MPa, 20-80 MPa, 20-60 MPa, and 20-40 MPa, but 20-50 MPa, 30-50 MPa, 40-50 MPa, and 30-40 MPa are preferably exemplified.

[0034] The above-mentioned spray drying process can employ conventionally known methods such as the rotating disk method, the pressurized nozzle method, and the two-fluid nozzle method. In particular, the two-fluid nozzle method is preferred because it can obtain spherical oxide fine particle aggregates with a uniform particle size distribution and because it is easy to control the average particle size. The drying temperature at this time varies depending on the slurry concentration, processing speed, etc., but when using a spray dryer, for example, the inlet temperature of the spray dryer is preferably 90 to 280°C, 100 to 250°C, or 110 to 200°C, and the outlet temperature is preferably 75 to 105°C, 80 to 100°C, 80 to 95°C, 80 to 90°C, 80 to 85°C, 85 to 100°C, 85 to 95°C, 85 to 90°C, or 90 to 100°C, with conditions such as 80 to 90°C, 80 to 85°C, or 85 to 90°C being more preferred. Here, the inlet temperature refers to the temperature of the air taken into the spray dryer and heated before drying. Furthermore, the outlet temperature refers to the temperature of the air after drying.

[0035] In the manufacturing method of the present invention, the above-mentioned additives may be added after the spray drying treatment. Alternatively, granulation may be performed after the spray drying treatment. Granulation can be carried out by conventional methods, such as wet granulation or dry granulation. More specifically, wet granulation can be carried out by appropriately blending excipients, disintegrants, lubricants, etc., with the spray-dried material, kneading with a binder solution, granulating by stirring granulation, fluidized bed granulation, extrusion granulation, rolling granulation, etc., followed by sizing and drying. Dry granulation can be carried out by using a conventional dry granulation apparatus, applying pressure to the spray-dried material to which appropriate binders, excipients, disintegrants, etc., have been added as needed, forming it into a mass, and then crushing it into particle form.

[0036] Furthermore, the present invention includes an insoluble protein-containing powder product manufactured by the manufacturing method of the present invention. The insoluble protein-containing powder product of the present invention is not particularly limited as long as it contains the above raw materials and the dispersion stability, when expressed as a solid percentage (%) after standing, is 200% or less, preferably 160% or less.

[0037] In the insoluble protein-containing powder product of the present invention, the proportion of lipids and proteins in the powder product is the same as described above. Furthermore, if the lipids contain medium-chain fatty acid triglycerides, the proportion of medium-chain fatty acid triglycerides in the lipids is also the same as described above. In addition, the insoluble protein-containing powder product of the present invention may contain the aforementioned additives, etc.

[0038] The insoluble protein-containing powder product of the present invention can be used as is or added to food when ingested. Such foods include prepared foods such as potato salad, macaroni salad, vegetable salad, hamburgers, meatballs, shumai, gyoza, omelets, fried chicken, fried foods, tempura, gratin, pasta dishes, mixed dishes, simmered dishes, stir-fries, grilled fish, etc., processed seafood products such as kamaboko, chikuwa, fried fish cake, tsumire, surimi, etc., meat products such as ham, sausage, bacon, Japanese and Western sweets such as mizuyokan, anko, mochi, custard cream, pudding, cookies, bread, cakes, etc. Examples of food products include jelly, baked goods such as rice crackers, frozen desserts, chewing gum, noodles such as fresh noodles and boiled noodles, cooked rice such as rice, mixed rice, seasoned rice, pilaf, fried rice, porridge and other cooked rice dishes, condiments such as sauces, dressings, mayonnaise and barbecue sauce, jams, miso soup, yogurt, drinking yogurt, juice, milk, soy milk, coffee, black tea, green tea, oolong tea and various sports drinks.

[0039] Furthermore, there are no particular restrictions on the packaging form of insoluble protein-containing powder products, but examples include packaging of 1 to 10 g of powder product in single-dose units using three-sided seal sachets, stick sachets, pillow packaging, etc. Alternatively, a stand-up pouch of 100 g to 1 kg is also an example. Examples of packaging materials include aluminum, nylon, paper, steel, and plastics such as polyethylene and polypropylene.

[0040] Furthermore, the amount of the insoluble protein-containing powder product of the present invention used in a single dose can be, for example, 0.01 to 30 g, preferably 0.1 to 20 g, more preferably 1 to 15 g, and particularly preferably 3 to 10 g, based on the mass of the insoluble protein-containing powder product. Similarly, the amount of the insoluble protein-containing powder product of the present invention used in a day can be, for example, 0.01 to 100 g, preferably 1 to 70 g, more preferably 5 to 50 g, and particularly preferably 10 to 30 g, based on the mass of the insoluble protein-containing powder product.

[0041] In this invention, the "solid content ratio after standing (%)" is measured by the following measurement and evaluation methods: "1. Sample preparation," "2. Measurement of the solid content ratio of the sample," and "3. Evaluation of dispersion stability."

[0042] [1. Sample Preparation] Powdered food containing insoluble protein was weighed to a value of 4.5 g in terms of protein content, and water was added to bring the total weight to 150 g. The mixture was then mixed uniformly using a high-speed stirrer (high-speed stirrer (Robomix RM, manufactured by Primix Corporation)). The mixture was then stirred at 1200 rpm for 5 minutes, and 100 g of the resulting dispersion was poured into a cylindrical graduated cylinder with a capacity of 100 mL and an inner diameter of 28 mm. After the graduated cylinder was allowed to stand for 2 hours, 90 g of the remaining dispersion, taken from the liquid surface, was designated as the "post-standing sample." The dispersion that was not poured into the graduated cylinder was designated as the "pre-standing sample."

[0043] [2. Measurement of Solid Ratio of Samples] The solid ratio of samples before and after standing was measured. Specifically, 3 g of both the pre- and post-standing samples were dried at 105°C for 5 hours (in a constant temperature bath (muffle furnace FP32, manufactured by Yamato Scientific Co., Ltd.)) according to the atmospheric pressure heating and drying method, and the loss on drying was measured. Based on the results, the solid ratio* of the sample was calculated using the following formula. *Formula for calculating the solid ratio of the sample: 100 - (weight lost due to drying) / (weight of sample before drying) × 100 (%)

[0044] [3. Evaluation of Dispersion Stability] Using the results of the solid ratio of the obtained samples, the ratio † of the solid content of the sample after standing to the sample before standing (hereinafter referred to as the solid ratio after standing) was calculated by the following formula. † Formula for calculating the solid ratio after standing: (Solid ratio of the sample after standing) / (Solid ratio of the sample before standing) × 100 (%)

[0045] Such a solid ratio after standing (%) is preferably 200% or less, 190% or less, 180% or less, 170% or less, 160% or less, 150% or less, 140% or less, 130% or less, 120% or less, 110% or less, and more preferably 160% or less, 150% or less, 140% or less, 130% or less, 120% or less, 110% or less.

[0046] Example 1 (Production of a powdered food containing insoluble soy protein and lipid and evaluation of dispersion stability) Water and raw materials [raw material containing insoluble protein (trade name: Prolina HD101R, manufactured by Fuji Oil Co., Ltd.) and medium-chain fatty acid triglyceride (trade name: MCT-73 (C / N), manufactured by Fuji Oil Co., Ltd.)] were mixed as shown in [Table 1] so that the ratio of the raw material in water and the raw material was 10.9% by mass, and the ratio of the lipid in the raw material was 0.8, 4.0, 10.0, 30.0, 50.0 or 70.0% by mass. After high-speed stirring at 7000 rpm for 10 minutes (using a high-speed stirrer (Robomix RM, manufactured by Primix Co., Ltd.)), homogenization treatment was performed at 35 MPa using a high-pressure homogenizer (pressure-type homogenizer LAB1000, manufactured by SMT Co., Ltd.). The dispersion liquid after the homogenization treatment was spray-dried using a spray dryer (manufactured by Okawara Chemical Industry Co., Ltd.) with the outlet temperature adjusted to 80, 85, 90, 95 or 100 °C to obtain a powdered food containing insoluble soy protein.

[0047] * Prolina HD101R used as the raw material contains 84.9% by mass of protein and 0.8% by mass of lipid.

[0048] The dispersion stability was confirmed using the prepared powdered food products and the insoluble protein-containing raw materials used as ingredients. The solid content (%) of the samples before standing is shown in [Table 2], the solid content (%) of the samples after standing is shown in [Table 3], and the results of the solid ratio after standing are shown in [Table 4] and Figure 1. As shown in [Table 4] and Figure 1, only the insoluble protein-containing raw materials used as ingredients had a solid ratio after standing of 209%, exceeding 200%, but all of the prepared powdered food products had a solid ratio after standing of 181% or less. Furthermore, the lower the spray drying outlet temperature and the higher the lipid content, the lower the solid ratio after standing tended to be, indicating improved dispersion stability. In particular, powdered food products with a lipid content of 10% or more in the solids and obtained by spray drying at an outlet temperature of 90°C or less all had a solid ratio after standing of 160% or less, indicating high dispersion stability.

[0049] Note that the "raw material" in Figure 1, Table 2, and Table 3 refers to the insoluble protein-containing raw material itself (product name: Prolina HD101R, manufactured by Fuji Oil Co., Ltd.), and represents the value of a product that has not undergone any water addition, high-speed stirring, homogenization treatment, or spray drying.

[0050] Furthermore, the lipid content of 0.8% in Tables 1-4 represents the amount of lipid contained in the insoluble protein-containing raw material (product name: Prolina HD101R, manufactured by Fuji Oil Co., Ltd.). The solid percentage (%) values ​​after standing for the 0.8% lipid content samples are for samples that underwent water addition, high-speed stirring, homogenization treatment, and spray drying.

[0051]

[0052]

[0053]

[0054] Example 2 (Production of powdered food containing insoluble pea protein and lipids and evaluation of dispersion stability) Water and raw materials [insoluble protein-containing raw material (product name: Empro(R) E 86 F30, manufactured by Sunbright Co., Ltd.) and medium-chain triglyceride (product name: MCT-73 (C / N), manufactured by Fuji Oil Co., Ltd.)] were mixed as shown in [Table 5], such that the proportion of raw materials in the water and raw materials was 10.9% by mass and the proportion of lipids in the raw materials was 10.0, 30.0, or 50.0% by mass. The mixture was then stirred at high speed at 7000 rpm for 10 minutes (high-speed stirrer (Robomix RM, manufactured by Primix Co., Ltd.)), and then homogenized at 35 MPa using a high-pressure homogenizer (pressure homogenizer LAB1000, manufactured by SMT Co., Ltd.). The homogenized dispersion was spray-dried using a spray dryer (manufactured by Okawara Chemical Machinery Co., Ltd.) with the outlet temperature adjusted to 80, 85, 90, 95, or 100°C to obtain a powdered food product containing insoluble pea protein.

[0055] * The Empro(R) E86 F30 used as a raw material contains 80.0% by mass of protein and 9.5% by mass of lipids.

[0056] The dispersion stability was confirmed using the prepared powdered foods and the insoluble protein-containing raw materials used as ingredients. The solid content (%) of the samples before standing is shown in [Table 6], the solid content (%) of the samples after standing is shown in [Table 7], and the results of the solid ratio after standing are shown in [Table 8] and Figure 2. As shown in Figure 2, only the insoluble protein-containing raw material used as an ingredient had a solid ratio after standing of 222%, exceeding 200%, but all of the prepared powdered foods had a solid ratio after standing of 183% or less. Furthermore, similar to soy protein, the lower the outlet temperature and the higher the lipid content, the lower the solid ratio after standing tended to be, indicating improved dispersion stability. In particular, powdered foods with a lipid content of 10% or more in the solids and obtained by spray drying at an outlet temperature of 90°C or less all had a solid ratio after standing of 160% or less, showing high dispersion stability.

[0057]

[0058]

[0059]

[0060] Comparative Example (Dispersion Stability of Market Products) The dispersion stability was confirmed using the following market products A to F, which contain insoluble proteins. Products A to F are powdered foods and contain soy protein, which is an insoluble protein, while product F also contains milk protein, which is a water-soluble protein. The nutritional components of the products are shown in [Table 9], and the results of the solid ratio after standing are shown in Figure 3. As shown in Figure 3, the solid ratio after standing was 200% or more for all market products, indicating poor dispersion stability.

[0061]

[0062] This invention is useful in the food industry for providing protein-containing foods.

Claims

1. A method for producing an insoluble protein-containing powder product in which, after mixing raw materials containing insoluble protein and lipids with water and subjecting them to spray drying, the dispersion stability expressed as a solid percentage (%) after standing is 200% or less.

2. The method for producing according to claim 1, characterized in that the insoluble protein is an insoluble plant protein.

3. The method for producing according to claim 2, characterized in that the insoluble plant protein is insoluble soy protein and / or insoluble pea protein.

4. The method for producing lipids according to claim 1, characterized in that the lipids include medium-chain fatty acid triglycerides.

5. The manufacturing method according to claim 1, characterized in that the proportion of lipids in the raw materials containing insoluble proteins and lipids is 0.5 to 80.0% by mass.

6. The manufacturing method according to claim 1, characterized in that, after mixing raw materials containing insoluble proteins and lipids with water, a high-speed stirring treatment and / or homogenization treatment is further performed before spray drying.

7. The manufacturing method according to claim 6, characterized in that the high-speed stirring process is high-speed stirring at 1,000 to 20,000 rpm for 5 to 25 minutes.

8. The manufacturing method according to claim 6, characterized in that the homogenization treatment is a homogenization treatment at 10 to 100 MPa using a high-pressure homogenizer.

9. The manufacturing method according to claim 1, characterized in that the outlet temperature of the spray dryer in the spray drying process is adjusted to 75 to 105°C.

10. An insoluble protein-containing powder product manufactured by the manufacturing method described in any one of claims 1 to 9, wherein the dispersion stability, expressed as a solid percentage (%) after standing, is 200% or less.

11. The insoluble protein-containing powder product according to claim 10, characterized in that it is ingested by being added to food.

12. The insoluble protein-containing powder product according to claim 11, characterized in that the food is a solid food, a semi-solid food, or a liquid food or a sol-like food.

13. A food product to which the insoluble protein-containing powder product according to claim 10 has been added.

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