JP2656087B2 - Protein production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial application field) The present invention has a high solubility of alkaline earth metals such as calcium (hereinafter Ca) and magnesium (hereinafter Mg) in an aqueous medium. It relates to a method for producing high protein.

(Prior art)

In recent studies, high protein diets have reduced the incidence of stroke, and more than 1% of Ca per protein has been associated with promoting this effect. In addition, Mg (0.2% or more per protein) is effective in reducing the incidence of myocardial infarction, and the Ca / Mg ratio is important.

On the other hand, although the purpose is different, a method for producing a protein containing an alkaline earth metal such as Ca or Mg has been conventionally known.

For example, Japanese Patent Publication No. 62-14250 has low solubility in water, viscosity,
The heating temperature is 65-95 ° C, and the pH is neutralized by using Na and Ca in combination to obtain a soy protein material with low gel formation and high emulsifiability.
6.4 or less.

In Japanese Patent Publication No. 62-14251, the content of Ca and Mg is small. In the case of Ca, the content is 0.73% or less per protein solid content, and in the case of Mg, it is 0.48% or less per protein solid content. (In addition, Na becomes about 0.43% or more.) It also indicates that if Ca or Mg is large, it becomes insoluble.

JP-A-62-179369 discloses a phosphate hydrate gel prepared by a special method for adding an alkaline earth metal salt to a neutralized soybean protein solution in order to obtain a mineral-enriched protein composition for liquid foods. It is mandatory to add in the form of as a result,
Phosphorus content in protein is 1.39% (as benzene-insoluble phosphorus)
Becomes When calculating the phosphorus in soy protein, it is actually 2.2%
Will contain some phosphorus. When added in the form of calcium phosphate, the absorption of phosphate groups inevitably increases, and calcium in bones is lost, which is considered to be unfavorable for health.

Japanese Patent Publication Nos. 46-6816 and 46-6817 describe the use of alkali agents (hydroxides such as Na, K, Ca, and Mg) for neutralizing soybean protein (pH 6.6-7.0). Although disclosed, soy protein solutions are insolubles in slurry or suspension.

(Problems to be Solved) As mentioned above, recent studies have shown that a high protein diet reduces the incidence of stroke, and that Ca (1% or more per protein) promotes this effect. Mg (more than 0.2% per protein) also has the effect of reducing myocardial infarction, and the Ca / Mg ratio is also important.

However, food proteins require heat sterilization for food hygiene. However, it is known that, as shown in the examples of soybean protein and casein, proteins are insolubilized when an alkaline earth metal such as Ca is added to a protein and heated, and further insolubilized by drying.

When the protein is insolubilized, functions such as emulsifying property and gelling property are lost, and when eaten, graininess becomes remarkable,
It becomes a very bad thing.

Therefore, the present inventors have proposed that when the alkaline earth metal content is a certain amount or more, the solubility is high, the gel forming property and the emulsifying property are excellent, the graininess is small, the food and drink are easy to eat, Ca and Mg are easy to ingest, Even so, there is no separation of Ca and Mg salts (just by mixing alkaline earth metal salts with soy protein powder,
(Alkaline earth metal salts precipitate when brought into solution).

(Means for Solving the Problem) The inventors of the present invention have made intensive studies to solve the above-mentioned problems. I couldn't solve the problem easily. Therefore, the present inventors have studied in more detail the types of alkaline earth metal salts, the conditions for addition to the soybean protein solution, the conditions for making powdery soybean protein, and the like. If a carbonate compound of an earth metal is added to a neutral protein solution previously adjusted to pH 6 to 8, Ca or M per 100 parts by weight of crude protein is obtained.
0.8 parts by weight or more as g, and 0.9 parts by weight or more of the total amount of Ca and Mg can be added.After heating this protein solution to 100 to 200 ° C. and drying, the obtained powdery protein satisfies the purpose. With this knowledge, the present invention has been completed.

That is, the present invention provides (1) calcium carbonate or magnesium carbonate in an amount such that the amount of Ca or Mg is 0.8 parts by weight or more per 100 parts by weight of crude protein to a neutral protein solution of pH 6 to 8, After heating to ℃, dry protein production method,
And (2) calcium carbonate and magnesium carbonate are added to the neutral protein solution having a pH of 6 to 8 so that the total content of Ca and Mg is 0.9 parts by weight or more per 100 parts by weight of the crude protein.
This is a method for producing a protein that is heated to 00 ° C and then dried.

As the protein used in the protein solution of the present invention, animal proteins such as casein and vegetable proteins such as soy protein can be used. Soy protein alone is preferred because it has an excellent effect of reducing the onset of stroke.

It is appropriate that the protein solution has a neutral pH of 6 to 8 and is dispersed or dissolved in an aqueous solution. PH 6 of the protein solution
When it is necessary to adjust to ~ 8, a known food acid or alkali agent can be used. If the pH is less than 6, powdery protein obtained by heating and drying the protein solution to which calcium carbonate or magnesium carbonate is added later becomes insoluble, which is not preferable. On the other hand, if the pH is more than 8, an alkaline odor is produced and the amino acids of the protein are changed (for example, lysino-alanine is produced), which is not preferable.

The present invention uses, in the neutral protein solution, calcium carbonate and magnesium carbonate in an amount such that the amount of Ca or Mg is 0.8 parts by weight or more or the total content of Ca and Mg is 0.9 parts by weight or more per 100 parts by weight of the crude protein. is important.

Preferably, the amount of Ca per 100 parts by weight of crude protein is 0.9 parts by weight or more, more preferably 1 part by weight or more, or Ca and Mg
Is suitably at least 1.0 part by weight, more preferably at least 1.2 parts by weight.

Since Ca alone has the effect of reducing the incidence of stroke,
It is not essential to use Mg in combination, but it is preferable to use Mg in combination.

Also, magnesium carbonate can be used alone, and in this case, the amount of Mg can be used at 0.8 parts by weight or more per 100 parts by weight of the crude protein. Since Mg is effective in reducing the occurrence of myocardial infarction at 0.2 parts by weight or more, this amount is sufficient.

With alkaline earth metal salts other than calcium carbonate and magnesium carbonate, the powdery protein obtained after the subsequent heating and drying steps is insoluble, which is not preferable. (It does not prevent the use of a small amount of an organic acid salt of Ca such as calcium citrate.) For the first time using calcium carbonate or magnesium carbonate, 0.8 parts by weight or more of Ca or Mg per 100 parts by weight of crude protein, 100 parts by weight of crude protein 0.9 parts by weight or more of Ca and Mg
Can be contained. This amount is an amount effective to reduce the incidence of stroke and reduce the incidence of myocardial infarction.

Heating is suitably performed at 100 to 200 ° C. If the temperature is lower than 100 ° C., the bactericidal effect is poor, which is not preferable for food hygiene. If the temperature is higher than 200 ° C., the obtained protein is deteriorated and the solubility is poor.

The heating time only needs to be a time sufficient for sterilization, and is usually several seconds to several tens of minutes.

 As the heating device, a known device can be used.

Further, it is preferable to cool after heating, and it is better that the cooling rate is high. For example, a method of heating by a plate heat exchanger or a steam contact method, discharging into a decompression vessel, and cooling can be used.

For drying, a known drying apparatus can be used. For example, a spray drying device is practical.

In order to improve the water dispersibility of the spray-dried soybean protein, lecithin or the like may be added for granulation.

The protein of the present invention obtained in this way is 0.8 parts by weight or more of Ca or Mg or 0.1 parts by weight per 100 parts by weight of the crude protein.
Despite containing 9 parts by weight or more of Ca and Mg, it has a high solubility in a water-soluble medium, is excellent in gel formation and emulsification, has less roughness, is easy to eat and drink, is easy to ingest Ca and Mg, and has a solution. Even so, it is a protein without separation of Ca and Mg salts. In the protein of the present invention, the benzene-insoluble phosphorus does not exceed 1 part by weight per 100 parts by weight of the crude protein.

(Examples) Hereinafter, embodiments of the present invention will be described with reference to Examples.

Example 1 20 parts of water at 40 ° C. was added to 1 part of defatted soybean, and the pH was adjusted with sodium hydroxide.
The mixture was adjusted to 7.0 and extracted with stirring for 30 minutes. The soymilk and okara were separated by centrifugation, and the obtained soymilk was concentrated to 15.5% by weight (hereinafter referred to as “%”) at a vapor temperature of 45 ° C. using Centritherm (Alfa Laval). 67.9 g of calcium carbonate was added to 30 kg of this concentrated solution, heated immediately at 140 ° C. for 30 seconds, cooled immediately, and spray-dried. The resulting defatted powdered soy milk has an NSI of 84.8, 10%
The solution was easy to drink without roughness.

In this soy milk, the Ca content was 0.42% from soy milk and 0.89% from calcium carbonate, for a total of 1.31% / crude protein.

Example 2 To 1 part of defatted soybeans was added 20 parts of water at 40 ° C, and the pH was adjusted with sodium hydroxide.
The mixture was adjusted to 7.0 and extracted with stirring for 30 minutes. The soymilk and okara were separated by centrifugation, and the resulting soymilk was adjusted to pH 4.5 by adding 10% hydrochloric acid to precipitate protein. The precipitate was collected by centrifugation, and 15 parts of water was added to the precipitate, followed by stirring and centrifugation again to obtain an acid-precipitated soybean protein. After neutralization by the method described below, the alkaline earth metal weak acid salt was added, heated at 120 ° C. for 10 seconds, immediately cooled and spray-dried.

However, CP is crude protein. NSI indicates the percentage of soluble nitrogen.

Example 3 It carried out similarly to Example 2, and performed on the following conditions. The results are shown.

Example 4 It carried out similarly to Example 2, and performed on the following conditions. The results are shown.

Example 5 It carried out similarly to Example 2 and carried out on the following conditions. The results are shown.

Example 6 It carried out similarly to Example 2 and carried out on the following conditions. The results are also shown.

Example 7 It carried out similarly to Example 2 and carried out on the following conditions. The results are also shown.

Example 8 It carried out similarly to Example 2 and carried out on the following conditions. The results are also shown.

Example 9 It carried out similarly to Example 2, and carried out on the following conditions. The results are also shown.

Comparative example 1 It carried out similarly to Example 2 and carried out on the following conditions. The results are also shown.

Comparative example 2 It carried out similarly to Example 2 and performed on the following conditions. The results are also shown.

Example 10 1 part of defatted soybeans previously ground to 150 mesh or less
Then, adjust the pH to 4.5 with 10% hydrochloric acid and stir for 30 minutes. 15 parts of water is added to the precipitate obtained by centrifugation, and the mixture is sufficiently stirred, and then centrifuged again to obtain a concentrated soybean protein. After neutralizing the solution to pH 7.0 with NaOH, 22 g of CaCO ₃ was added per 1 kg of solid content, heated immediately at 160 ° C. for 10 seconds, cooled immediately, and spray-dried.

At NSI = 73.4, the roughness of the 10% solution could not be distinguished from that without CaCO ₃ .

(Ca content: 1.3 / CP) (Effect) As described above, according to the present invention, when the alkaline earth metal (Ca or Mg) content is a certain amount or more (per crude protein), the solubility is high, and the gel-forming property is high. It has excellent emulsifying properties, is less grainy, is easy to eat and drink, and has a protein that does not separate Ca and Mg salts even in solution.

Claims (3)

(57) [Claims] 1. A crude protein solution is added to a neutral protein solution having a pH of 6 to 8.
0.8 calcium or magnesium per part by weight
A method for producing a protein, comprising adding calcium carbonate or magnesium carbonate in an amount of at least part by weight, heating to 100 to 200 ° C., and drying. 2. The crude protein solution is added to a neutral protein solution having a pH of 6-8.
The total content of calcium and magnesium is 0.
A method for producing a protein, comprising adding 9 parts by weight or more of calcium carbonate and magnesium carbonate, heating to 100 to 200 ° C., and drying. 3. The method according to claim 1, wherein the protein solution is a soy protein solution.