JP7851083B2 - Modifier and modification method for plant protein compositions - Google Patents

Description

This invention relates to a modifier for plant protein compositions.

In recent years, alternative meats made from plant-based proteins found in various plants such as soybeans and peas have gained attention from various perspectives, including environmental concerns, animal welfare, and health consciousness. However, plant-based proteins used in alternative meats differ from those in regular meat in that they lack binding properties and do not hold together properly. Therefore, there is room for improvement in the binding properties of plant-based proteins.

Therefore, technologies for modifying plant proteins have been proposed for some time. For example, Patent Document 1 discloses a method for modifying soy protein foods using an oil-in-water emulsion containing an emulsifier as a modifying agent.

Furthermore, Patent Document 2 discloses a soy protein modifier for modifying soy protein. Specifically, Patent Document 2 describes the use of an oil-in-water emulsion containing casein as the soy protein modifier.

Japanese Patent Publication No. 1992-207158 Japanese Patent Publication No. 2007-117036

However, the technologies described in Patent Documents 1 and 2 still have room for improvement in terms of achieving good binding properties. The technology in Patent Document 2, which uses animal-derived casein, contradicts the current trend towards using alternative meats. Considering these circumstances, the present invention aims to improve the binding properties of plant-based proteins.

To solve the above problems, the modifier for plant protein compositions of the present invention comprises an oil-in-water emulsion containing 3 to 40% by mass of edible oil and fat and plant protein, with a viscosity of 15 to 300 mPa·s at 20°C.

According to the present invention, it is possible to improve the binding properties of plant protein compositions.

These are photographs of the soy protein compositions after heat treatment, which were rehydrated using the modifiers described in Example 3 and Comparative Example 5, respectively.

The present invention will be described in detail below.

The plant protein composition modifier of the present invention is a modifier for modifying compositions containing plant proteins derived from various plants (hereinafter referred to as "plant protein compositions"). In the following description, the plant protein composition modifier will be simply referred to as "modifier."

Plant-based protein compositions are used, for example, as meat substitutes. However, unlike conventional meat, plant-based protein compositions have the problem of lacking binding properties between particles and being inconsistent. The modifier of the present invention makes it possible to improve the binding properties of plant-based protein compositions. Furthermore, compared to conventional meat, plant-based protein compositions have a softer texture and lack elasticity. The modifier of the present invention can improve not only binding properties but also hardness and elasticity.

Specifically, the modifier according to the present invention consists of an oil-in-water emulsion (C) containing a plant protein material (A) and an edible oil (B). The plant protein material (A) is contained in the aqueous phase of the oil-in-water emulsion (C), and the edible oil (B) is contained in the oil phase of the oil-in-water emulsion (C).

The plant-based protein material (A) is derived from plants and is not particularly limited as long as it is a protein that can be added to food. Examples of plant-based protein materials (A) include various plant-derived proteins such as soybeans, broad beans, peas, mung beans, chickpeas, peanuts, ruby beans, pigeon peas, sword beans, string beans, kidney beans, adzuki beans, cowpeas, lentils, carob beans, oats, barley, wheat, rye, rice, corn, potatoes, sweet potatoes, chia, quinoa, alfalfa, hemp, almonds, cashews, walnuts, hazelnuts, Brazil nuts, pistachios, pumpkin seeds, coconuts, grape seeds, kidney beans, black beans, spinach, asparagus, broccoli, kale, cranberries, pomegranates, rapeseed, sunflower seeds, cottonseed, flax, and sesame. Furthermore, enzymatic hydrolysates or thermal hydrolysates of these proteins may be used as plant-derived protein material (A). These may be used individually as plant-derived protein material (A), or two or more may be used in combination as plant-derived protein material (A). The protein (i.e., plant-derived protein) content in plant-derived protein material (A) is preferably 50% by mass or more, more preferably 60% by mass or more, and most preferably 70% by mass or more.

Among the proteins mentioned above, it is preferable to use at least one of the following: soy-derived plant protein or broad bean-derived plant protein. Using soy-derived plant protein as the plant protein material (A) is the most preferable option.

Furthermore, while the shape of the plant-based protein material (A) is not specified, a powder form is preferred, and powdered isolated protein is particularly preferred.

The content of the plant protein material (A) in the oil-in-water emulsion (C) is preferably 3 to 18% by mass, more preferably 4 to 12% by mass, and most preferably 5 to 9% by mass. If the content of the plant protein material (A) is within the above range, it is possible to improve the binding properties, hardness, and elasticity of the plant protein composition.

The vegetable protein content in the oil-in-water emulsion (C) is preferably 2 to 15% by mass, more preferably 3 to 8% by mass, and most preferably 4 to 7% by mass. Within the above ranges of vegetable protein content, it is possible to improve the binding properties, hardness, and elasticity of the vegetable protein composition.

There are no particular restrictions on edible oils and fats (B) as long as they are oils and fats that can be added to food. Examples of edible oils and fats (B) include soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, flaxseed oil, peanut oil, safflower oil, high-oleic safflower oil, sunflower oil, high-oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat oil (oils and fats extracted from barley, oats, wheat, etc.), coconut oil, cocoa butter, palm oil, palm kernel oil, flavoring oils, and algal oils. Furthermore, processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from fractionation (e.g., fractionated low-melting-point portion of milk fat, palm superolein, etc.), hardening, and transesterification may be used as edible oils and fats (B). These may be used individually as edible oils and fats (B), or in combination of two or more types.

Among the oils and fats listed above, those containing 40% or more by mass of unsaturated fatty acids are preferably used. Examples include soybean oil, corn oil, cottonseed oil, rapeseed oil, and palm oil. Among these, edible oil (B) containing at least one of rapeseed oil and palm oil is preferred.

The content of edible oil (B) in the oil-in-water emulsion (C) is 3 to 40% by mass, preferably 10 to 30% by mass, and more preferably 10 to 25% by mass. Within this range of edible oil (B) content, it is possible to improve the binding properties, hardness, and elasticity of the vegetable protein.

The water content in the oil-in-water emulsion (C) is, for example, 30 to 96% by mass, preferably 50 to 90% by mass, and more preferably 60 to 88% by mass.

The viscosity of the oil-in-water emulsion (C) at 20°C is 15 to 300 mPa·s, preferably 15 to 200 mPa·s, and more preferably 15 to 100 mPa·s. If the viscosity of the oil-in-water emulsion (C) at 20°C is within the above range, it is possible to improve the binding properties, hardness, and elasticity of the plant protein.

The viscosity of the oil-in-water emulsion (C) is measured using, for example, a Type B viscometer (manufactured by Tokyo Keiki Co., Ltd.).

The particle size (median diameter) of the oil-in-water emulsion (C) is, for example, 0.30 to 40.00 μm, preferably 0.30 to 3.00 μm, more preferably 0.40 to 2.00 μm, even more preferably 0.50 to 1.50 μm, and most preferably 0.50 to 1.00 μm. If the particle size of the oil-in-water emulsion (C) is within the above range, it is possible to improve the binding properties, hardness, and elasticity of the plant protein.

The particle size of the oil-in-water emulsion (C) is measured using, for example, a laser diffraction particle size distribution analyzer (manufactured by Shimadzu Corporation).

The oil-in-water emulsion (C) according to the present invention may contain various components in addition to the vegetable protein material (A) and edible oil (B), provided that its viscosity at 20°C is 15 to 300 mPa·s. For example, the oil-in-water emulsion (C) may contain carbohydrates, emulsifiers, antioxidants, colorants, flavors, etc.

Examples of carbohydrates include monosaccharides such as glucose, fructose, galactose, and mannose; disaccharides such as lactose, sucrose, maltose, and trehalose; polysaccharides such as oligosaccharides, dextrin, and starch; thickening polysaccharides; and sugar alcohols (sorbitol, xylitol, mannitol, erythritol, maltitol, lactitol). These may be used individually or in combination of two or more.

Dextrin is a partially hydrolyzed starch product obtained by chemically or enzymatically reducing the molecular weight of starch, and commercially available products can be used. Examples of starch sources include corn, cassava, rice, potatoes, sweet potatoes, and wheat. Specific examples of dextrin include corn syrup, powdered starch syrup, maltodextrin, cyclodextrin, roasted dextrin, branched cyclodextrin, and indigestible dextrin.

Examples of starches include natural starches such as potato starch, corn starch, waxy corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, and sago starch, as well as processed starches made from natural starches, such as etherified carboxymethyl starch and hydroxypropyl starch, esterified phosphate starch, octenyl succinate starch, and acetate starch, as well as moist heat-treated starch, acid-treated starch, cross-linked starch, and pregelatinized starch.

Examples of thickening polysaccharides include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin, methylcellulose, carboxymethylcellulose, and hydroxypropyl methylcellulose.

Emulsifiers are not particularly limited as long as they are for food use. Examples include lecithin, glycerin fatty acid esters, organic acid glycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, sphingolipids, plant sterols, tomato glycolipids, and saponins. When emulsifiers are added, oil-soluble emulsifiers are usually added to the oil phase, and water-soluble emulsifiers are added to the aqueous phase.

Other materials that may be incorporated into oil-in-water emulsions (C) include pH adjusters (such as sodium carbonate) and glycerin.

The following describes an example of a method for producing the oil-in-water emulsion (C) of the present invention.

For example, a vegetable protein material (A) is gradually added to water and uniformly dispersed. After heating to approximately 60-75°C, edible oil (B) is added and stirred with a homomixer or similar device to pre-emulsify. Then, after homogenization with a homogenizer or similar device, the mixture is cooled to obtain an oil-in-water emulsion (C). Various additives can be added to the aqueous or oil phase before pre-emulsification. Furthermore, the temperature of the liquid oil during emulsification of the oil and vegetable protein dispersion/solution is preferably in the range of 20°C to 70°C, and more preferably in the range of 40°C to 70°C.

The oil-in-water emulsion (C) modifier according to the present invention is used in plant protein compositions. The plant protein composition is, for example, a composition containing plant proteins derived from various plants such as soybeans, broad beans, peas, mung beans, chickpeas, peanuts, ruby beans, pigeon peas, sword beans, string beans, kidney beans, adzuki beans, cowpeas, lentils, carob beans, oats, barley, wheat, rye, rice, corn, potatoes, sweet potatoes, chia, quinoa, alfalfa, hemp, almonds, cashews, walnuts, hazelnuts, Brazil nuts, pistachios, pumpkin seeds, coconuts, grape seeds, kidney beans, black beans, spinach, asparagus, broccoli, kale, cranberries, pomegranates, rapeseed, sunflower seeds, cottonseed, flax, and sesame.

Furthermore, in addition to the above-mentioned plant protein, the plant protein composition may also contain various other ingredients such as thickeners, edible oils, starch, modified starch, wheat flour, corn flour, rice flour, dietary fiber, salt, monosodium glutamate, granulated sugar, glucose, yeast extract, spices, spice extracts, freeze-thawed konjac mince, roasted onion, thickening polysaccharides, cocoa powder, beet powder, egg white, milk protein, gelatin, and collagen.

The modifier according to the present invention is particularly useful when used in granular or fibrous plant protein compositions. Granular refers to plant protein formed into granular or flake shapes; there are no restrictions on granular size, but those with a diameter of 3 to 15 mm are preferably used. Fibrous refers to plant protein formed into fibers; both types possess a meat-like texture.

Furthermore, the modifier according to the present invention is particularly suitable for use with plant protein compositions in a dry state, from the viewpoint of obtaining good modification effects by allowing the modifier to absorb sufficient water. While the water content of the plant protein composition in a dry state is not particularly limited, from the viewpoint of water absorption, 20% or less is preferred, and 15% or less is more preferred. When the plant protein composition is in a dry state, the modifier of the present invention is used in the rehydration solution for rehydrating. Specifically, the dry plant protein composition is immersed in the modifier to soften it (i.e., rehydrate it). For example, the plant protein composition is immersed in a modifier several times (0.5 to 4 times) its mass for a predetermined time (approximately 0.5 hours). After rehydration, the plant protein composition exhibits good binding properties, hardness, and elasticity. Note that the modifier according to the present invention may replace the entire amount of the rehydration solution with the modifier of the present invention, or a portion of the rehydration solution may be replaced with the modifier of the present invention.

By replacing all or part of the water used for rehydration with the modifying agent of the present invention, the plant protein composition can be modified. The rehydrated plant protein composition can be used as a substitute for animal meat in various foods. For example, the rehydrated plant protein composition can be used in various foods such as hamburgers, patties, meatballs, nuggets, meatballs, beef jerky, sausages, salami, frankfurters, corn dogs, dumplings, shumai, spring rolls, meat buns, xiaolongbao, minced meat cutlets, meat pies, meat sauce-like foods, ravioli, lasagna, meatloaf, cabbage rolls, stuffed peppers, and more.

As can be understood from the above explanation, the modifier according to the present invention is used, for example, to soften (rehydrate) a dry plant protein composition by immersing it in a solution containing the modifier (including both the modifier itself and the solution containing the modifier and other liquids). For example, compared to a method where a dry plant protein composition is rehydrated in a normal rehydration solution (e.g., water) and then a modifier or seasoning is added to make a food product, this method has the advantage of significantly enhancing the modification effect because the modifier is fully absorbed by the plant protein composition.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

<1> Preparation of oil-in-water emulsion (C) (1) Preliminary emulsification process Oil-in-water emulsion (C) was prepared according to the formulation (mass%) of Table 1 and Table 2.
Specifically, a plant-based protein material (A) was gradually added to water and uniformly dispersed to prepare an aqueous phase. After heating to approximately 60-75°C, oil was added and the mixture was stirred and mixed using a homomixer to obtain an emulsion. The amount of water added was such that the emulsion reached 100% by mass.
(2) Homogenization process The emulsion was sterilized and homogenized in a high-pressure homogenizer to adjust the median diameter to a range of 0.5 μm to 1.8 μm, and then cooled to obtain an oil-in-water emulsion (C).

The particle size of oil-in-water emulsion (C) was measured by volume-based median diameter using a laser diffraction particle size distribution analyzer (SALD-2100, manufactured by Shimadzu Corporation). Furthermore, after adjusting to 20°C, the viscosity of oil-in-water emulsion (C) was measured using a Type B viscometer (manufactured by Tokyo Keiki Co., Ltd.) at 20 rpm for 30 seconds.

<2> Modification of plant protein composition (dried soy protein) A modifier consisting of a prepared oil-in-water emulsion (C) was used on granular dried soy protein (manufactured by Nisshin Oillio Group Ltd.: New Soy Me S 21WA, moisture content 10% or less). Specifically, 100g of dried soy protein was immersed in 200g of the modifier at room temperature for a predetermined time (0.5 hours) to rehydrate and modify the protein.

<3> Evaluation of soy protein after rehydration The soy protein after rehydration was evaluated for the following items: "binding properties,""hardness," and "cohesiveness (elasticity)."

First, the rehydrated soy protein was placed in a heat-resistant container, covered with plastic wrap, and heated in a microwave oven (500W for 1 minute). The degree of binding between the soy protein particles after heating was visually observed to evaluate its "binding ability." Next, after allowing it to cool slightly, the bound soy protein was loosened and 8g was packed into a circular container with a diameter of 40mm and a height of 15mm. The soy protein packed into the circular container was then heated to 20°C, and its "hardness" was evaluated by measuring the hardness [N] at 50% compression using a cylindrical plunger with a diameter of 20mm. Furthermore, the above compression was performed twice in a row, and the "cohesiveness" was evaluated from the ratio of the load area (energy [J/ ^m³ ]) from the second compression to the first compression.

The evaluation criteria for "binding properties," "hardness," and "cohesiveness" are as follows:

[Evaluation of binding properties]
The bonding properties were evaluated by a panel of 10 people. Specifically, samples with no bonding between particles received a score of 0, while samples showing bonding were evaluated on a scale of 1 to 7 based on how easily they crumbled when pressed with a finger. The average score among the 10 people was calculated, and a score of 4 or higher was considered a passing grade.
◎+: Average score of 6 or higher ◎: Average score of 5 or higher but less than 6 ○: Average score of 4 or higher but less than 5 △: Average score of 3 or higher but less than 4 ×: Average score of less than 3

[Hardness]
◎+: Hardness of 11N or more ◎: Hardness of 10N or more but less than 11N ○: Hardness of 8N or more but less than 10N △: Hardness of 7N or more but less than 8N ×: Hardness less than 7N

[Evaluation of cohesiveness (elasticity)]
◎+: Load area ratio of 0.50 or higher ◎: Load area ratio of 0.46 or higher and less than 0.50 ○: Load area ratio of 0.43 or higher and less than 0.46 △: Load area ratio of 0.40 or higher and less than 0.43 ×: Load area ratio less than 0.40 Furthermore, high cohesiveness was judged to indicate resilience and an elastic texture. In other words, it can be judged to have good elasticity.

[comprehensive evaluation]
For the items of binding properties, hardness, and cohesiveness (elasticity), points were assigned as follows: ◎+: 4 points, ◎: 3 points, ○: 2 points, △: 1 point, ×: 0 points. The overall evaluation was based on the total score.
◎+: Total score is 12 points ◎: Total score is 9 to 11 points ○: Total score is 6 to 8 points △: Total score is 3 to 5 points ×: Total score is less than 3 points, or any item is scored 0 points

As shown in Table 1, the oil-in-water emulsions (C) of Examples 1 to 16 contain 3 to 40% by mass of edible oil (B) and a vegetable protein material (A), and have a viscosity of 15 to 300 mPa·s at 20°C. It can be seen that using the oil-in-water emulsions (C) of Examples 1 to 16 as modifiers can improve the binding properties, hardness, and elasticity of soy protein. Figure 1 shows photographs of granular soy protein from Example 3 and Comparative Example 5 during the binding property evaluation.

A comparison of Examples 1-5 and Comparative Examples 2 and 3 revealed that, in particular, a concentration of 10-30% by mass of vegetable oil (B) tended to improve binding properties, hardness, and elasticity.

Examples 1-16 confirmed that, in particular, when the plant protein material (A) was 3-13% by mass, the binding properties, hardness, and elasticity tended to improve. Examples 1-16 also confirmed that, in particular, when the plant protein was 2-10% by mass, the binding properties, hardness, and elasticity tended to improve.

Furthermore, a comparison of Examples 6-9 with Comparative Examples 2 and 3 revealed a tendency for improved binding properties, hardness, and elasticity, particularly when the viscosity of the oil-in-water emulsion (C) at 20°C was 15-300 mPa·s.

Examples 1 to 16 confirmed that, in particular, when the particle size of the oil-in-water emulsion (C) was 0.3 to 3.0 μm, the binding properties, hardness, and elasticity tended to be even better.

Example 14 confirmed that good binding properties, hardness, and elasticity could be achieved regardless of the type of plant protein material (A). Furthermore, Example 15 confirmed that good binding properties, hardness, and elasticity could be achieved regardless of the type of edible oil (B).

In contrast, Comparative Examples 1-6 failed to achieve good binding properties, hardness, and elasticity. Comparative Example 6 confirmed that the plant-based protein material (A) alone was insufficient to solve the problem, and that an emulsion containing edible oil (B) was necessary.

<4> Preparation of Hamburgers Hamburgers were prepared as follows using the ingredients (mass%) shown in Table 3.
(1) Soak granular soy protein in the modifier of the present invention.
(2) Mix the salt, spices and potato starch together until uniform.
(3) Mix together the granular soy protein, soy curd, oil and fat from (1) and (2).
(4) Shape into 80g portions and bake in a convection oven at 195°C for 10 minutes.

The soybean cards in Table 3 were prepared as follows, using the formulation (mass %) shown in Table 4.
(1) Mix the powdered soy protein and methylcellulose together, add the oil and mix until uniform in a food processor.
(2) Gradually add water (cold water) while stirring to emulsify.
(3) Chill in the refrigerator for at least 30 minutes.

<5> Evaluation of Hamburgers Fifteen panelists tasted the hamburgers and evaluated each of the following on a scale of 1 to 10: "binding properties (resistance to falling apart),""firmness," and "elasticity." The average value among the 15 panelists was calculated. The 15 panelists underwent tests to identify five basic tastes (sweet, sour, salty, bitter, and umami), a test to identify differences in taste concentration, a test to identify different food tastes, a standard olfactory test, and a standard texture test. Nine men and six women aged 20-50 were selected based on their performance in each of these tests.
◎: Average score of 8 or higher ○: Average score of 6 or higher but less than 8 △: Average score of 5 or higher but less than 6 ×: Average score of less than 5

As shown in Table 3, hamburgers made using the soy protein composition modified with the modifier according to the present invention were confirmed to have good binding properties, firmness, and elasticity.

<6> Preparation of Shumai Shumai were prepared as follows using the ingredients (mass%) shown in Table 5.
(1) Soak granular soy protein in the modifier and soy sauce of the present invention.
(2) Mix the onions and spices evenly.
(3) Add the granular soy protein from (1), oil and fat, soy curd, and (2) and mix well.
(4) Place the filling in the shumai wrappers and steam for 10 minutes.

The soybean cards in Table 5 were prepared using the same formulation (mass %) as shown in Table 4, similar to the hamburger patties.

<7> Evaluation of Shumai Fifteen panelists tasted the shumai and evaluated each of the following on a scale of 1 to 10: "binding properties (resistance to falling apart),""hardness," and "elasticity." The average value among the 15 panelists was calculated. The 15 panelists also underwent tests to identify five tastes (sweet, sour, salty, bitter, and umami), a taste concentration difference identification test, a food taste identification test, a standard olfactory test, and a standard texture test. Nine men and six women aged 20-50 were selected based on their performance in each of these tests.
◎: Average score of 8 or higher ○: Average score of 6 or higher but less than 8 △: Average score of 5 or higher but less than 6 ×: Average score of less than 5

As shown in Table 5, shumai (steamed dumplings) made using the soy protein composition modified with the modifier according to the present invention were confirmed to have good binding properties, hardness, and elasticity.

Claims (7)

A binder for plant protein compositions,
It consists of an oil-in-water emulsion containing 3-40% by mass of edible oils and fats and vegetable protein, with a viscosity of 15-300 mPa·s at 20°C .
To soften a plant protein composition in a dry state by immersing it in a solution containing the binder for the plant protein composition.
A binder for plant protein compositions. It consists of an oil-in-water emulsion containing 3-40% by mass of edible oils and fats and vegetable protein, with a viscosity of 15-300 mPa·s at 20°C.
The median diameter is 0.50 to 2.00 μm.
A binder for plant protein compositions. A binder for a plant protein composition according to claim 1 or 2 , wherein the viscosity is 15 to 200 mPa·s. A binder for a plant protein composition according to claim 1 or 2, comprising 10 to 25% by mass of the edible oil and fat. A binder for a plant protein composition according to claim 1 or 2 , which is used in a granular or fibrous plant protein composition. The plant protein composition is softened by immersing it in a solution containing the binder for plant protein compositions described in claim 1.
A method for modifying plant protein compositions. A method for modifying a plant protein composition using the binder for plant protein compositions described in claim 2 .