JPS6150568B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a food improving agent containing raw soybean flour and/or defatted soybean flour having lipoxidase activity, which prevents the activity from decreasing during storage. In general, foods, especially bread, noodles, dumplings, shumai, steamed manjiyu, etc. made from wheat flour, are preferably white in color. Conventionally, flour has been bleached by adding a chemical containing benzoyl peroxide as a main component to the flour. however,
Recently, there has been a growing public interest in food hygiene problems caused by such additives remaining in food, and nutritional problems caused by additives destroying nutritional components in food. It is gradually becoming obsolete. Currently, benzoyl peroxide is not used in wheat flour in Japan, and wheat flour is sold commercially without being bleached. On the other hand, products such as gyoza and steamed buns made with unbleached wheat flour have a yellowish color and appear to have lost their freshness, so their commercial value is lower than that of products made from conventional bleached flour. decreases significantly. Customer preference for white products is so deep-rooted that it cannot be ignored. Therefore, instead of the above-mentioned chemicals, it is possible to achieve the same bleaching effect as before by using natural substances that have no problems in terms of food hygiene and nutrition.
This has become a major issue for food processors. As is well known, plants, especially soybeans, contain an enzyme called lipoxidase (lipoxygenase). This enzyme oxidizes certain unsaturated fatty acids and lipids containing them to produce peroxides, which oxidize pigments in foods, resulting in a decolorizing effect. In addition to its bleaching action, lipoxidase softens the internal phase of bread, reducing the rate of aging and reducing the amount of shotonening (Food Manufacturer Ingredient Survey, January 1967, p. 11)
It is known to have various food improvement effects, such as improving the texture of noodles (Publication of Patent Application No. 62846, 1978, Method for Producing Noodles). It has been known for a long time that soybeans can be used as food bleaching and other improving agents by utilizing this effect, but it has been difficult to actually implement this on an industrial scale. The reason is that in order to use soybeans for food improvement purposes, it is necessary to turn them into powder.
Although it may be used immediately after powdering for the purpose of food improvement, if the powdered product is to be stored, its lipoxidase activity will rapidly decrease during storage, and the food improvement effect will also be lost. This is because they have the disadvantage that they do not exhibit the desired food improvement effect when used. In this way, in the case of soybean flour with reduced lipoxidase activity, it is possible to increase the food improvement effect by increasing the amount used. However, in reality, increasing the amount of soybean flour causes coloration due to soybean pigments, making it impossible to achieve the purpose of bleaching, and also resulting in a strong soybean odor, which inevitably reduces the quality of the product. Furthermore, powdered raw soybeans quickly become rancid due to the lipids contained therein, so they immediately emit a rancid odor during storage and cannot be used as food. For these reasons, in order to use raw soybean powder for the purpose of food improvement, it is necessary to prepare the powder each time it is used, which is extremely time-consuming and uneconomical. Therefore, despite its remarkable bleaching and other food improvement effects, raw soybean flour has actually been hardly used for food improvement purposes. On the other hand, it is also possible to use raw soybeans and defatted soybeans. In this case, the above-mentioned problem due to lipid deterioration does not occur. However, as in the case of raw soybean flour, this product also has the disadvantage that the enzyme activity decreases rapidly when it is powdered and stored, which has been a major obstacle to its utilization. Therefore, if these raw soybean flours and defatted soybean flours can be treated in a way that prevents the decrease in lipoxidase activity during storage and does not lose their food-improving effects even after long-term storage, these raw soybean flours, This opens the door to widespread industrial use of defatted soybean flour as a food improver. However, until now, no effective means for this purpose has been discovered, so there has not been much public interest in using it as a food improver. The present invention prevents a decrease in lipoxidase activity during storage of raw soybean flour, defatted soybean flour, etc.
It is intended to open the way to industrial use of these as food improvers. The first finding by the present inventors is that the moisture content of raw soybean flour and/or defatted soybean flour having lipoxidase activity and food improvers made by adding grains, starch, protein powder, etc. By controlling the amount to 10% or less, it is possible to obtain a food improvement agent using natural products that prevents a decrease in lipoxidase activity. This effect is clear from Experiment 1 below. Experiment 1 (a) Sample: 1 Dehulled soybean (produced in Illinois, USA)
finely ground. (Moisture 12.3%, oil content 21.5%) Cold-extracted defatted soybeans pulverized to pass 100 mesh. (Moisture 11.5%, oil 0.7%, NSI
(Water Soluble Nitrogen Index) 88.7) (b) Experiment: For each of Samples 1 and 2, prepare two series of samples (100 grams each) with water content adjusted to 5, 7, 9, 10, 11, and 13%. One series was stored at 20°C, and the other at 35°C, and each series was stored in a glass bottle with air permeability blocked. The lipoxidase activity of each sample was measured 1, 2, 4, and 6 months after the start of storage, and the ratio to the same activity at the start of storage was determined, and this was taken as the residual activity rate. The moisture content of the sample was adjusted by humidification or vacuum drying, and the moisture content of the sample was measured using the method ``1.1.4.2-71 Moisture'' in the ``Standard Oil and Fat Analysis Test Methods'' edited by the Japan Oil Chemists' Association. Yotsuta. Furthermore, lipoxidase activity was measured by the following method. Lipoxidase activity measurement method: (a) Enzyme solution: Suspend 1 gram of sample in 100 ml of water, shake for 1 hour at room temperature, and extract. Dilute the filtrate with 3 times the volume of water. (b) Phosphate buffer: 0.1 mol/pH6.0. (c) Linoleic acid solution: 8-10 ^-3 mol/thing. Above enzyme solution (a) 0.04ml, phosphate buffer (b) 3.00
ml and 0.06 ml of linoleic acid solution (c), and immediately measure the change in absorbance at 234 mm for 30 seconds using a spectrophotometer. Enzyme activity is expressed as a value obtained by multiplying the difference in absorbance (ΔOD ₂₃₄ ) between the start of measurement and 30 seconds later by 10,000. The results are shown in FIGS. 1 to 4. In other words, Figures 1 and 2 show the residual rate of lipoxidase activity with respect to sample moisture for each storage period when Sample 1 (raw soybean flour) adjusted to each moisture value was stored at 20℃ and 35℃, respectively. 3rd thing
Figure 4 shows similar results when Sample 2 (defatted soybean flour) adjusted to various moisture values was stored at 20°C and 35°C, respectively. As is clear from this, in all samples, when the moisture content reaches 10% and the moisture content is higher than that, the activity decreases significantly, and this tendency becomes more severe the longer the storage period. On the other hand, when the sample moisture content is 10% or less, there is little decrease in activity, and there is not much difference depending on the length of storage period. However, as the water content decreases, the residual activity rate also increases. These results indicate that, regardless of the sample type or storage conditions, if the sample water content is 10% or less, the lipoxidase activity will not decrease significantly during storage, and the food-improving effect can be maintained for a long period of time. it is obvious. In this example, raw soybean flour and defatted soybean flour are used alone, but similar results can be obtained when these are mixed with grains, starch, etc. That is, when the moisture content of the mixture is 10% or less, the lipoxidase activity during storage does not decrease and the food-improving effect is maintained for a long period of time. In the present invention, moisture refers to a value measured by the method ``1.1.4.2-71 Moisture'' of ``Standard Oil and Fat Analysis Test Methods'' edited by Japan Oil Chemists' Association. The second finding by the present inventors is that raw soybean flour and/or defatted soybean flour having lipoxidase activity and food improvers containing grain flour, starch, protein powder, etc. By containing 0.5 to 10% (by weight) of lecithin, it is possible to obtain a food improvement agent using a natural product that prevents a decrease in lipoxidase activity. This effect is clear from Experiment 2 below. Experiment 2 Samples: 1. Same as sample 1 of experiment 1 (moisture 12%) 2. Same as sample 2 of experiment 1 (moisture 12%) Experiment: Samples 1 and 2. Food-grade soybean lecithin for each (acetone insoluble matter 65%) 0.2, 0.4, 0.5,
Two series of samples (100 grams each) with 0.6, 1.0, and 5.0% addition (inner multiplication) were prepared and stored in the same manner and conditions as in Experiment 1.
The residual rate of lipoxidase activity was determined. The results are shown in FIGS. 5 to 8. In other words, Figures 5 and 6 are at 20°C and 35°C, respectively.
The residual activity rate of sample 1 (raw soybean flour) with respect to changes in the amount of soybean lecithin added during storage at ℃ is shown for each storage period. This figure shows similar results for Sample 2 (defatted soybean flour) with changes in the amount of lecithin added. In this case, regardless of the sample or storage conditions, below 0.5% soybean lecithin, the longer the storage period, the greater the decrease in activity, while when 0.5% or more is added, the activity almost decreases regardless of the length of storage period. do not. This effect depends on the amount of soy lecithin added.
Although there is almost no difference even if the content is increased from 0.5%, in the present invention, the upper limit is set to 10%. The reason for this is that various problems in food production (effects on product flavor, other qualities, workability, etc.) and economic aspects were taken into consideration. The effect of adding 0.5 to 10% of soybean lecithin is independent of the water content of the sample, but when soybean lecithin is added in the above amount and the water content is 10% or less, the lipoxidase activity decreases. The effect of preventing the decline is even greater. This is thought to be due to the effect of the moisture condition and the effect of the addition of soybean lecithin working synergistically to bring about a great effect. In carrying out the present invention, the moisture content can be adjusted by any appropriate method, such as humidification, vacuum drying, etc., if necessary. When employing drying means for this purpose, it is desirable to carry out the treatment at as low a temperature as possible so as not to cause a decrease in lipoxidase activity. In addition, various methods can be used to add soybean lecithin, such as a mixing method using a conventional mixer or the like, and a method in which soybean lecithin is dissolved in an appropriate solvent such as edible oil and sprayed. The soybean lecithin used in the present invention is 40% soluble in acetone, which is specified for use as a food additive.
The following are soybean phospholipids. The raw soybean powder having lipoxidase activity used in the present invention may be pulverized whole soybeans, broken soybeans, or flakes thereof. Usually, those that have been shed beforehand are used. Alternatively, raw soybeans swollen with water and ground may be used. In this case, there is a lot of moisture, so it is necessary to adjust it by drying or other methods, but reducing the total moisture content by mixing it with wheat flour or other dry powder reduces the lipoxidase activity. It is good for preventing. On the other hand, as the defatted soybean flour having lipoxidase activity, it is suitable to use what is called low-temperature extracted defatted soybean powder. In the case of food improvers whose main ingredient is defatted soybean flour, it is best to use defatted soybeans with an NSI of 50 or higher in order to achieve practically satisfactory bleaching and other food improvement effects. These raw soybean flour and defatted soybean flour are used alone, or both are mixed in an appropriate ratio, or they are further mixed with grain flour, starch, protein powder, etc., and used as a food improver. Examples of the grain flour used here include wheat flour and rice flour, examples of the starch include potato starch, corn starch, and arrowroot flour, and examples of the protein powder include gluten powder, skim milk powder, and egg powder. For other special purposes and uses, for example, konjac powder, dextrin, etc. can also be used. According to the present invention, lipoxidase activity reduction prevention treatment

【table】

[Table] Separately, as a control, gyoza was produced using a formulation without the modifier, and the skin hue was compared with products containing the modifiers 1 and 2 by a panel of 20 people. The results are as follows.

[Table] People who said that it was inferior to the light As clear from the above, the improver 1 produced by the method of the present invention, which has a moisture content of 10% or less, maintains sufficient bleaching effect even after being stored at 25°C for 3 months. Ta. Example 2 2000 grams of low-temperature extracted defatted soybeans (NSI85) ground to 100 mesh and wheat flour (all-purpose flour)
500 grams were mixed and divided into two parts, and 10 grams (improver 3) of soybean lecithin (for food additive) was added to one part and 5 grams (improver 4) to the other and mixed well. When adding soybean lecithin, a method was used in which soybean lecithin was mixed in advance with a portion of the flour to be mixed to create a premix, and this was mixed with the remaining flour. This was stored in the same manner and under the same conditions as in Example 1, and then opened to produce dumplings in the same manner as in Example 1. When a panel test was conducted, the following results were obtained. In addition, the moisture content of both improvers 3 and 4 is 10.8%,
There was no change in moisture content during storage.

[Table] People who rated it inferior to Teru As is clear from the above, soy lecithin is 0.5
The improver 3 according to the method of the present invention, which contains % or more, is heated at 25°C,
A sufficient bleaching effect was maintained even after storage for 3 months. Example 3 A modifier with the same composition as Modifier 3 in Example 2 was divided into two parts, one having a moisture content of 8% (improving agent 5) and the other having a moisture content of 12%.
(Improver 6). These were stored in the same manner and under the same conditions as Example 1, and the lipoxidase activity (method described in Experiment 1 above) of each sample was measured at 3 months, 6 months, and 10 months. The ratio (residual activity rate) was determined. The results are as follows. 3 months 6 months 10 months Improver 5 92 88 75 Improver 6 87 74 61 As is clear from the above, Improver 5 has a moisture content of 10% or less and contains 0.5% or more of soybean lecithin.
The activity maintenance effect is greater than that of improver 6, which has a moisture content of 10% or more. Example 4 For the improver having the same composition as improver 5 and improver 6 in Example 3, 3 tablets each of an oxygen absorber (manufactured by Taipack Co., Ltd., trade name "Jiyoriku A") were added.
Kg equivalent (oxygen concentration approximately 2%) was added to form improvers 7 and 8, respectively. This was stored in the same manner as in Example 3, and the residual activity rate was measured. The results are as follows. 3 months 6 months 10 months Improver 7 98 95 91 Improver 8 93 88 76 As is clear from the above, it is clear that storage in a low oxygen state is extremely effective in maintaining its activity.

[Brief explanation of the drawing]

Figures 1 and 2 show the residual rate of lipoxidase activity during storage of raw soybean flour with respect to moisture. Figures 3 and 4 show the residual rate of lipoxidase activity during storage of defatted soybean flour with respect to moisture. Figures 5 and 6 show the residual rate of lipoxidase activity of raw soybean flour during storage with respect to the amount of soybean lecithin added. Figures 7 and 8 show the residual rate of lipoxidase activity of defatted soybean flour during storage with respect to the amount of soybean lecithin added.

Claims (1)

[Claims] 1 0.5-10% soybean lecithin in raw soybean flour and/or defatted soybean flour having lipoxidase activity
A food improver containing (weight). 2. The food improving agent according to claim 1, to which one or more of grain flour, starch, and protein powder is added. 3. The food improving agent according to claim 1 or 2, which has a moisture content of 10% or less.