JPS5814812B2 - Foaming agent manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a foaming agent that has better foaming properties and foam stability than soybean protein, and is also preferable in terms of storage stability and flavor.

More specifically, the present invention relates to a method for producing a foaming agent with extremely superior foam stability compared to conventional foaming agents using a simple operation.

Methods for obtaining foamable substances by hydrolyzing plant proteins such as soybean proteins with enzymes have been known, for example, as disclosed in US Pat. No. 2,489,173 and US Pat. No. 3,814,816.

That is, defatted soybeans are extracted with alkali, followed by acid precipitation to obtain separated proteins, the acid-precipitated curd is dispersed in water, hydrolyzed with pepsin, filtered, and the filtrate is spray-dried.

Foamable substances obtained based on these methods have problems with foam stability and solubility, and have the disadvantage of having a considerable taste, and are therefore unsatisfactory.

In addition, although some of these improvement methods have been seen, they are not always sufficient.

Conventionally, foaming agents obtained from soybean protein have been widely used as materials for the production of confectionery such as frappes, nougat, sponge cakes, and meringues, although they have the drawbacks mentioned above.
There has been a strong demand for improvement.

As a result of intensive research into the foaming properties of soybean protein, the present inventors treated foaming agents obtained in the conventional manner with alcohol,
The present invention was completed based on the finding that the foam stability is greatly improved by removing the alcohol-soluble portion, and that other properties required as a foaming agent are also improved.

The mechanism by which the physical properties of the foaming agent are greatly improved by alcohol treatment is not clear, but certain low molecular weight substances that coexist inhibit foam stability, etc., and these can be removed by alcohol treatment. It is thought that this is because the

That is, the present invention partially hydrolyzes defatted soybeans, or fat soybean protein obtained therefrom, or a substance containing the same with a proteolytic enzyme, removes insoluble matters, and then dries the defatted soybean at room temperature.
．． This is a method for producing high quality foaming agents by treating with alcohol for 5 to 20 hours.

The soybean protein used in the method of the present invention is not particularly limited, and soybean proteins such as defatted soybeans, concentrated proteins or isolated proteins obtained therefrom, or products containing the same can be used.

It may be in any form; for example, it may be heat-denatured or alcohol-denatured.

On the other hand, the enzyme used may be any enzyme such as pepsin, papain, mormin, etc., and proteolytic enzymes derived from animals, plants, or microorganisms are used.

The first step of the method of the present invention is to partially hydrolyze the soybean protein or its containing material in an aqueous solvent with a proteolytic enzyme.

Hydrolysis is preferably carried out so that the APL (average peptide chain length) is about 4 to 25.

In addition, the hydrolysis conditions are not particularly different from conventional ones, and p
Regarding H, it is the optimum range for the enzyme used, and the reaction temperature can be determined by taking into consideration the spoilage of raw materials, and the range where the enzyme acts most efficiently, usually 5° to 60°C, preferably 20°C. ~50°C is selected.

Although the hydrolysis time varies depending on the amount used, it is preferable to set it within 24 hours in terms of yield and product quality.

If the pH changes more widely than the optimum range during the main hydrolysis, it is effective to adjust the pH during the reaction.

Next, the reaction is stopped by inactivating the enzyme activity as in general enzymatic reactions, and heat inactivation is effective for this purpose.

Deactivation is usually completed by heating at 70° C. or higher for 5 to 30 minutes.

Next, protein insoluble substances with large molecular weights such as enzyme proteins and unreacted proteins are removed. However, if the raw material used contains fibrous substances called okara such as defatted soybeans, the reaction It is desirable to remove these substances first from the liquid, and for this purpose, it is advantageous to adjust the pH of the reaction liquid to 7 to 8 and remove insoluble matter.

Next, the aforementioned proteinaceous insoluble matter is removed, which can be achieved by adjusting the pH of the reaction solution to 4 to 5 and using conventional solid-liquid separation methods such as filtration, centrifugation, and decantation. .

A conventional foaming agent is obtained by adjusting the pH of the clarified liquid thus obtained (preferably to pH 4 to 7) as necessary and then drying it by a method such as freeze drying or spray drying.
As mentioned above, the feature of the method of the present invention lies in the alcohol treatment of this dried product.

That is, the second step of the present invention is to bring the dried product into contact with alcohol to extract and remove alcohol-soluble substances.

The alcohol used is methanol, ethanol, n
- Lower alkanols such as propanol can be used, but since the foaming agent according to the present invention is often used for food, ethanol is most preferred, and its water content is 10
%, preferably less than 5%.

Although it is possible to achieve a sufficient effect even with less than 90% alcohol, its use is not recommended because the residual solid content absorbs a lot of water and tends to form lumps, resulting in poor operability and a decrease in yield. is not recommended.

Any method may be used to bring the alcohol and the dried product into contact with each other, and it can be carried out by a normal batch stirring method or a continuous extraction method, and the contact temperature may be room temperature or heated. Generally, a temperature of about 5° C. to 60° C. is adopted.

The amount and time of alcohol used vary depending on the contact method and temperature, but it is usually 0.5 to 100 times the amount of the dry product, preferably 5 to 50 times the amount (weight ratio). Extraction is completed after 20 hours of contact, typically 1 to 10 hours.

Alcohol and its extracts are removed by methods such as centrifugation, and residual alcohol is completely removed by heating or distillation under reduced pressure and then dried as is, or once dissolved in water and then spray-dried or freeze-dried. It can be made into a product by drying by means such as.

This product has excellent foaming properties and foam stability, especially foam stability, compared to products that are not treated with alcohol, and has almost no taste, with no so-called soybean odor or bitter taste.

It also has low hygroscopicity and excellent storage stability.

As is clear from the above explanation, the foaming agent according to the present invention has various properties required for a foaming agent to a high degree, and its manufacturing method is also extremely easy.

Therefore, the present invention makes a significant contribution to the field of foaming agent use.

The present invention will be explained in more detail with reference to Examples below.

The methods for measuring foamability and foam stability in Examples are as follows.

Foaming property: 100 ml of a sample solution with a concentration of 1% was placed in a foaming property measurement cylinder (inner diameter 82 mm, capacity 1000 ml) using a constant speed stirrer (Che manufactured by Tokyo Rika Co., Ltd.).
my Stirrer B-1 0 0, rotation speed 280
After 10 minutes, the rotation was stopped and the foam volume (A) was measured after 5 minutes.

The ratio between this volume (A) and the initial volume of the solution (100 ml) is defined as the foaming property.

Foam stability: After measuring the foaming property using the above method,
> Leave to stand for 2 hours and measure the volume of bubbles (B) again.

The foam stability is defined as the foam reduction rate (A-B/A×100) determined from this volume (B) and the foam volume (low volume at the time of foaming property measurement).

Example 1 100g of defatted soybeans for brewing (nitrogen content 13.8%)
It was dispersed in 0 times the amount of water and adjusted to pH 1.5 with hydrochloric acid.

To this was added pepsin (1:10000) at 1% (w/w) based on defatted soybean, hydrolyzed at 40°C for 4 hours, and then heated at 70°C for 30 minutes to inactivate the enzyme.

After that, the pH of the solution was adjusted to 70 with sodium hydroxide, insoluble matter was removed by centrifugation, and the supernatant was diluted with hydrochloric acid to pH 4.5.
The resulting proteinaceous precipitate was removed by centrifugation to obtain a clear solution.

This solution was freeze-dried to obtain a conventional foaming agent.

A 10-fold amount of 95% ethanol was added to the freeze-dried product to extract the soluble portion at room temperature for 2 hours, and then the ethanol fraction was removed by centrifugation.

The residue was treated under reduced pressure to remove ethanol and then freeze-dried to obtain 30 g of improved foaming agent.

The foaming properties, foam stability, and taste properties of both foaming agents were measured and were as follows, confirming the superiority of the modified foaming agent according to the present invention.

Claims (1)

[Claims] 1 Partially hydrolyze defatted soybeans, soybean proteins obtained from them, or their contents using proteolytic enzymes, remove insoluble matter from the decomposition solution, and then dry, then mix the obtained dried product with alcohol at room temperature. A method for producing a foaming agent, which comprises contacting the foaming agent for 0.5 to 20 hours and extracting and removing the alcohol-soluble portion.