CN100506062C - Acidic soy protein gel foods and preparation method thereof - Google Patents

Abstract

It is intended to provide acidic gel foods containing soy protein to diversify means of taking soy protein in daily eating habits. Using the acid-soluble soy protein as specified in the description, an aqueous solution or an alcohol-containing aqueous solution of the protein is adjusted to pH 3 to 4.5. Then an acid having 2 or more acid groups per molecule or its salt or a salt of another acid or the like is added thereto and the mixture is heated to form a gel. Thus, acidic gel foods involving a jelly-like food favorable as a food can be obtained.

Description

Acidic soy protein gel foods and production method thereof

Technical field

The present invention relates to the food of soybean-containing protein, especially the gel foods of the similar jelly of acidic gel foodstuff, particularly soybean-containing protein is taken in method of protein in its increase dining custom, the invention still further relates to the method for producing this food.

Technical background

For a long time, soybean protein is used as a kind of fabulous food protein source. and, because soybean protein has various functional characters, form character as emulsifying property and gel, it has been widely used as the food improvement material of foodstuff or edible meat product, alec product, garnishes, bread, candy and beverage raw material.In addition, the recent findings soybean protein reduces blood cholesterol levels, and its nutrition and physiological function arouse attention.

Taking in the soybean protein conventional method for certain is that " garnishes " are as bean curd (soybean milk curd), fried bean curd, natto (soybean of fermentation) etc.In addition, a class soybean protein food such as protein powder and protein bars are arranged.Yet these foods all are at neutral range.Not having a kind of dessert food is acid pH, for example, and the dessert of soybean protein and juice combination preparation.Thereby soy proteinaceous eating method is limited.After the meal in the dessert food, thereby jelly can provide pleasant mouthfeel and larynx sense and the edible sight that is different from beverage can be provided.

The food that utilizes soy protein gel voltinism matter to make comprises yuba (skin of soya-bean milk), frozen bean curd except that above-mentioned bean curd, and they are eaten traditionally for a long time.Gel and polysaccharide gel such as the carrageenan or the agar of other protein materials that obtain from milk or eggs that compare, soy proteinaceous gel is all different in mouthfeel, gelling properties and nutrition etc.Yet, conventional food such as bean curd are to utilize neutral arriving to hang down the acid ph value scope (promptly, the pH value is higher than soy proteinaceous isoelectric point) soy protein gel character preparation, at present, also there is not a kind of food that utilizes the soy protein gel character preparation of acid range (being lower than isoelectric point), for example, use the gel dessert food of the combined preparation of soybean protein and fruit juice.

Though soybean protein has fabulous gelling properties in the neutral range usually, it does not show gelling properties at acid range.This is owing to following reason.Soybean protein shows gelling properties then in the neutral range dissolving.On the other hand, be lower than pH4.6, i.e. the pH scope (pH3.0 to 4.5) of so-called acidic food (seeing non-patent document 1), soybean protein can dissolve hardly, can not show gelling properties.This is because the pH of acidic food equals soy proteinaceous isoelectric point (about pH5) or near soy proteinaceous isoelectric point (about pH5).Thereby, can effectively provide the soy proteinaceous food that contains the soy proteinaceous many processing of high concentration to be limited to the food that has as above-mentioned neutrality or subacidity pH.So, wish very much to utilize the soybean protein food that soy proteinaceous gelling properties prepares in the acid range, to increase the soy proteinaceous method of picked-up and to make the variation of soybean protein food.

The many routine techniques that relate to the soybean protein utilization of acidic food are primarily aimed at and prevent aggregation of soybean proteins and/or precipitation in acid range when producing acidic beverages.For example, known adding stabilizing agent such as pectin (seeing patent document 1), to add emulsifying agent such as HLB be 13 or higher sucrose fatty ester (seeing patent document 2), suppress because the method (seeing patent document 3 and 4) of aggregation of soybean proteins etc. during through isoelectric point.Yet these methods all can not make protein itself solvable.Like this, the soybean protein of handling with these methods does not show the functional character of this protein self such as emulsifying property and gel and forms character, and saying nothing of provides a kind of limpid gel, thereby limited with the food species of this class methods making.In addition, in order to minimize the protein aggregation that produces owing to through isoelectric point, the concentration of protein needs lower.

As mentioned above, though utilization prepares soybean protein food in acid range soy protein gel character and has potential great demand, but because soybean protein dissolubility a little less than acid range, also do not have to find to allow soybean protein form the method for gel at acid range, thereby, so far, also do not produce this food.

The invention provides a kind of soy protein gel foods that utilizes the acid range soy protein gel to form the character preparation, the food of similar jelly particularly, it provides various food customs in the splendid soy proteinaceous absorption of nutrition, and the method for producing this food also is provided.

List of references:

Non-patent document 1:Ed.Isao SHIBASAKI, " Sakkin and/or Jokin OhyoHandbook (Sferilization and/or Disinfection Application Handbook) ", SCIENCE FORUM, 1985, p.28;

Patent document 1:JP-A 54-52754;

Patent document 2:JP-B 59-41709;

Patent document 3:JP-A 7-16084;

Patent document 4:JP-A 2000-77;

Patent document 5:WO02/67690

Summary of the invention

Inventor's further investigation also found that by utilizing the solvable soybean protein of following acidity to obtain containing the high concentration soybean protein and having high nutritive value and the acidic gel foodstuff of good taste, the gained gel is a heat irreversible, promptly heating can not dissolved once more, and does not observe syneresis in the freezing and melting process of gel.They have further studied the gelation condition, as the type of protein concentration, pH, salt and concentration, heating-up temperature, heat time heating time, additive or the like, and have finished the present invention at last.The present invention relates to produce the method for soybean protein acidic gel foodstuff, it comprises the acid solution of the acid soluble soybean protein of heating in the mixed liquor of water or water and alcohol, perhaps described solution being carried out pH regulates, add salt or acid and add one of anionic polymer or multinomial after heat, and relate to the gel foods of gained.

To refer under pH3.0-4.5 solubility be 80% or above soybean protein to used acid solvable soybean protein among the present invention.Producing acid solvable soy proteinaceous method is not particularly limited.For example, containing soy proteinaceous solution handles through following one or both methods: a) make from the polyanionic materials of contained protein in the solution and remove or inactivation; B) in solution, add range of polycationic substances, be heated in the pH value that is lower than isoelectric points of proteins then and obtain acid solvable soybean protein more than 100 ℃.Here used solubility is determined by the following method, promptly in water, disperse protein powder, thereby protein concentration is by weight 5.0%, thorough dispersed with stirring body, as needs, regulate pH, 10,000G centrifugal solution 5 minutes is determined the ratio of supernatant protein at gross protein by (Lowry) method in method of protein measurement such as Kjeldahl method (Kjeldahl) or the labor then.

Therefore, the present invention relates to:

(1) a kind of method of producing the soybean protein acidic gel foodstuff, the solution of the acid solvable soybean protein that this method comprises heating 4-20% (by weight) in water or in water and the pure mixture, its pH value is 3.0-4.5, perhaps described solution is carried out following one or more operation back heating (A) and regulate the pH of described solution to 3.0-4.5, (B) be added in acid or its salt (C) that two or more acid groups are arranged in the molecule and add the salt that is different from acid used in (B), (D) add anionic polymer;

(2) according to the method for the production soybean protein acidic gel foodstuff of top (1), wherein acid solvable soybean protein solubility be 90% or more than, pH4.5 or lower;

(3) according to the method for the production soybean protein acidic gel foodstuff of top (1), the acid that wherein adds in (B) or amount of its salt are 0.1-10mM;

(4) according to the method for the production soybean protein acidic gel foodstuff of top (1), wherein the amount of the salt that adds in (C) is 5-200mM;

(5) according to the method for the production soybean protein acidic gel foodstuff of top (1), wherein the amount of the anionic polymer of Jia Ruing is the 2-30% of the amount of protein by weight;

(6) according to the method for the production soybean protein acidic gel foodstuff of top (1), wherein 60 ℃ or above enforcement heating 10 minutes or longer time; With

(7) acidic gel foodstuff that obtains according to each method of top (1)-(6).

The accompanying drawing summary

Fig. 1. illustrate acid solvable soybean protein and the soy proteinaceous solubility of separating.

Fig. 2. illustrate acid solvable soybean protein and the soy proteinaceous gel breaking load that separates.

Fig. 3. illustrate the solubility of acid solvable soybean protein and milk whey protein.

Fig. 4. illustrate the gel breaking load of acid solvable soybean protein and milk whey protein.

Implement optimal mode of the present invention

Hereinafter the preferred embodiments of the invention will be described.Used acid solvable soybean protein can be that the solubility at pH3.0 to 4.5 is 80% or any above soybean protein among the present invention.

Obtained acid solvable soybean protein by the method for describing in for example top patent documentation 5.This method comprises handling with following one or both methods and contains soy proteinaceous solution: a) make from the polyanionic materials of contained protein in the solution and remove or inactivation; B) add range of polycationic substances in solution, regulator solution pH makes its isoelectric point that is lower than protein (promptly more acid than isoelectric point pH scope) to 2.3-4.3, and heated solution is higher than 100 ℃ then.After the heating, the pH value of solution may be 4.5 or lower.The solution drying can be obtained powder, and this powder can dissolve before use.The range of polycationic substances of using in (b) comprises chitosan.(a) in polyanionic materials remove or inactivation comprises removing of phytic acid or inactivation.By, for example, with phytase treatment and add divalence or more one or both of these two kinds of methods of metal ion of high price can realize removing of phytic acid or inactivation.For example can be embodied in the acid range that is lower than isoelectric points of proteins and be heated to more than 100 ℃ by the vapor injection method.

By top method, can produce main component is the acid solvable soybean protein of globulin, its solubility be 90% or more than, pH is 4.5 or lower, the light transmittance (5% protein solution by weight) of 600nm be 20%T or more than, 0.22M/TCA solubility be 20% or below.Thereby protein content is 5.0% by weight in the water by protein powder is dispersed in, abundant dispersed with stirring body, regulate pH if desired, the light transmittance (%T) of using spectrophotometer (the U-3210 automatic Drafting spectrophotometer that Hitachi Ltd. produces) to use the 1cm cell to measure 600nm is then determined light transmittance (%T) as used herein.TCA solubility (%) thus be the index of protein degradation and by protein powder is dispersed in protein content is 1.0% by weight in the water, fully the dispersed with stirring body is determined with the ratio of 0.22M trichloroacetic acid (TCA)-soluble protein in the gross protein in method of protein measurement such as Kjeldahl method or the Lowry method mensuration gained solution then.Yet as mentioned above, acid solvable soybean protein used among the present invention is not specifically limited, as long as it has 80% or above solubility at pH3.0 to 4.5, and it is not limited by transparency yet.

Be used for the solvable soybean protein molecule of acidity of the present invention and have positive surface charge, because this pH is lower than its isoelectric point at pH4.5 or following solution.Thereby, because the electrostatic repulsion forces that the positive charge of molecular surface causes acts between molecule.Simultaneously, hydrophobic attraction acts between the hydrophobic region of molecule.Acid solvable soy proteinaceous gelation is subjected to the control of the balance between electrostatic repulsion forces and the hydrophobic attraction.In other words, when electrostatic repulsion forces reduced, hydrophobic attraction strong effect and protein molecule twined the spatial network that forms gel mutually, are heated and finish gelation.

For reducing electrostatic repulsion forces, the pH of solution can be adjusted to isoelectric point near protein to reduce the positive charge on the molecular surface, the ionic strength that perhaps can increase solution is to hinder electric repulsive force.These purposes are satisfied in the adding of the adjusting of pH value of solution or salt (except " salt that has the acid of two or more acid groups in a molecule " described later).In this, when pH is lower than 3.0, must regulate pH to 3.0 or more than, but when pH is 3.0-4.5 always must the adjusting pH.In order to obtain desirable gelling properties, if desired, can further regulate pH at pH3.0-4.5.More preferably regulate pH to pH3.0-4.3, even because protein concentration increases, this protein is also assembled in this pH scope hardly.

Alternatively, positively charged protein molecule can with the anion bridge joint with two or more acid groups that dissociate to form the spatial network of gel effectively.This is by being added in acid or its salt that has two or more acid groups that dissociate in the molecule, and perhaps anionic polymer is achieved.Anionic polymer can have or not have gelatinisation ability.

Another factor of gelation is the protein concentration in the solution.Protein concentration increases, and forms the spatial network of gel easily.Thereby higher protein concentration has promoted the gelation of protein and has caused having the more gel of high breaking load.For example, in the present invention, if use 12% protein solution with pH3.0, in fact can obtain breaking load by heated solution is 25gf/cm ²Or above gel.On the other hand, if use 5% protein solution of pH3.0, can not obtain gel by heating this solution.In one situation of back, by regulating pH, for example rise to, thereby perhaps raise pH to 3.5 and to add sodium chloride concentration be 100mM (handling the combination of A and C) near pH4.5 (handling A) near isoelectric point, heat this solution then, can produce and have 25gf/cm ²Or above gel.In other words, even protein concentration is low, also can realize gelation by implement handling (A), (B), (C) and (D) at least a.The optimum condition of every kind of processing that gelation is required becomes according to the concentration of protein.Although also can relying on, optimum condition produces acid solvable soy proteinaceous method or production lot and slight the change, by having promoted gelation as every kind of above-mentioned processing.

After this, description is suitable for the protein concentration of gelation and pH, has acid or its salt of two or more acid groups in the molecule that will add, the salt of the acid except that above-mentioned acid and anionic polymer.Protein concentration is counted 4-20% by the weight of solids content.6-18% is preferred by weight, because gelation is easier.When protein concentration is higher than 4%, be 25gf/cm by at least a breaking load that can produce of implementing processing (A) to (D) ²Or above gel.If the protein concentration height, the viscosity of this protein solution increases so.In this case, can stick with paste to produce with food cutting machine cutting solution, and this paste can be defoamed heating then.Yet, if protein concentration greater than by weight 20%, the viscosity of this protein solution or paste is very high so, thus the efficient of subsequent working reduces.

In handling (B), in containing the solution of protein of the present invention, phrase " acid or its salt that two or more acid groups are arranged in a molecule " can clearly be replaced by phrase " acid or its salt that two or more acid groups that dissociate are arranged in a molecule ".As mentioned above, acid or salt we can say to have two or more electronegative hands and pass through these hands, and positively charged protein interconnects (bridge joint) to promote gelation.Like this, at least, two or more acid groups need be dissociated and be electronegative.When using this phrase of numerical expression, it is " second dissociation constant (25 ℃) pK ₂Be 4 or littler acid or its salt ".

In a molecule, there are acid or its salt of two or more acid groups that dissociate specifically not to be limited, as long as it can be used for food, and generally include tripolyphosphate, sulfuric acid, hexameta-phosphoric acid, polyphosphoric acid, phytic acid and their salt.The amount that acid or its salt will add is suitably 0.1-10mM, more preferably 0.5-5.0mM.For example, citric acid has three acid groups, but its pK2 is 4.3.Thereby the citric acid from protein solution of the present invention only can dissociate an acid group, thereby and citric acid not between protein bridge joint be not included in the above-mentioned acid.

In handling (C), the concentration that is suitable for the salt (except " salt that the acid of two or more acid groups that dissociate is arranged ") of gelation in a molecule is 5-200mM, more preferably 10-100mM.If concentration is higher than 100mM, strong and this taste of the taste of this salt needs to improve.The salt that is used for (C) is not specifically limited, as long as it can be used for food, gets rid of the salt of above-described " acid of two or more acid groups that dissociate is arranged " in a molecule.Common salt such as sodium salt or sylvite can be used as salt.Its anion and cation are not specifically limited yet.This salt can be salt of weak acid or strong acid salt and comprise sodium chloride, potassium chloride, sodium phosphate (pK2 of phosphoric acid is 7.2) etc. especially, the adding of salt of weak acid has the pH that regulates this solution effect to alkaline side.Salt of weak acid comprises citrate and gluconate.

In handling (D), the amount that anionic polymer added that is suitable for gelation 100% is 2-30% by weight by weight based on protein, preferably 5-25% by weight.The optimal dose of the anionic polymer that is added becomes according to the type of described polymer. and anionic polymer is not specifically limited, as long as it can be used for food, and preferably includes the polyanion of natural polymerization such as the soybean polyoses of pectin and water soluble.

Acid soluble soy proteinaceous solution can be the solution in water and the alcohol mixture.Alcohol content is 0.5-20% by weight, preferably by weight 18% or below, and it is suitable for food.Alcohol is not needed only it by concrete restriction and is suitable for food and can dissolves acid soluble soybean protein.Therefore, can use a kind of alcohol aptly.

Acid soluble soy proteinaceous solution comprises O/W type emulsion in the mixture of water of the present invention or water and alcohol, and its ectomesoderm is a water, and internal layer is an oil.Therefore, can or contain pure emulsion with emulsion and replace solution.Emulsion or contain oil contained in the pure emulsion and specifically do not limited is as long as it is edible.The amount of oil is not specifically limited yet.Yet, consider energy balance, the amount of oil is preferably corresponding to the 1-50%, particularly 1-30% of gross energy.Can use high pressure homogenizer etc. to implement emulsification and at that time by conventional homogenate method, can use emulsifying agent or can use acid soluble soy proteinaceous emulsifying capacity and without emulsifying agent.So the emulsion of gained is muddy, but it keeps gelatination property.Also be muddy and have the light quality of smooth mouthfeel and similar mousse or bavarois from the emulsification gel of this emulsion preparation.

60 ℃ or more than, preferred 70 ℃ or above enforcement heating.Heat time heating time be 10 minutes or more than, preferred 20 minutes or more than.Cause having the formation of the stronger gel of more major rupture load longer heat time heating time.Yet, but consider workability, be suitably 2 hours or following heat time heating time.Heating also can be the retort heating. the gained gel has 25gf/cm like this ²Or bigger breaking load and have shape-retentive matter.By changing the gelation condition, can prepare gel according to purpose with desirable quality, comprise soft ground, for example by the available pudding of commercial sources, jelly, bavarois, sliding bean curd etc. and elasticity quality for example mannosan jelly, gummy etc.

Gel of the present invention is also referred to as the heat fixation gel, and it is by adding thermosetting, and is the irreversible gel that can not melt by heating once more (boiling the heating of heating or retort).In addition, do not observe syneresis at the freezing of gel with during melting.Except this functional advantage, this gel nutritionally is preferred, because it contains high concentration protein.These advantages are outstanding features, at known gelling agent, for example, do not find the feature that these are outstanding in the gelling agent that heat is reversible such as agar, carrageenan and the gelatin.

Can be used as that food-grade obtains and be milk whey protein by commercial sources in the representative example of the soluble protein material of acid range. milk whey protein by in the acid range heating also by gelation.Yet with the gel phase ratio from the soluble soybean protein preparation of acidity of the present invention, the gel for preparing from milk whey protein is fragility and nonelastic, even it has and gel phase of the present invention protein concentration together.The soluble soy proteinaceous gel of acidity of the present invention is the new gel of phytoprotein, and it is heat resistance and acid resistance and can be produced to have various quality.

Gelation by the soluble soybean protein of acidity self produces gel foods of the present invention, and wherein gelation does not especially need thickener or gelling agent.Certainly, gelling agent such as agar or gelatin or thickener such as locust bean gum or guar gum also can be used for the purpose of quality variation etc.A feature of the present invention be except gel prepared in accordance with the present invention be contain oil the emulsification gel, what use had that the soybean protein of highly dissoluble obtains at acid range is not opaque gel foods such as bean curd or pudding, but transparent gel foods is as jelly.Yet,, also can easily produce the gel foods of weak transparency with picture pudding according to the present invention.

Gel of the present invention can contain the flavor enhancement that is used for acidic food or beverage routinely, fruit juice, sweetener, condiment etc.

＜breaking load 〉

In the present invention, by TexoGraph (Japan Food Research ﹠amp; DevelopmentInstitute CO. LTD.) measures the index of breaking load as gel strength.Use diameter 0.25cm ²Cylindric piston the gel of thick 2mm is implemented to measure.

＜strain rate 〉

In the present invention, strain rate is expressed as the ratio of the thickness of breakpoint and thickness of sample and is the index of fracture resistance.It is resilient having the high-strain-rate gel, and the gel with low strain rate is frangible.By TexoGraph (Japan Food Research ﹠amp; DevelopmentInstitute CO. LTD.) uses the cylindric piston of diameter 0.25cm2 that the gel of thick 2mm is measured strain rate.

＜gel light transmittance 〉

In the present invention, by protein solution being placed the 1cm cell before heating, in each example, heat under the given condition, measure the light transmittance (%T) of gel then with spectrophotometer in the light transmittance of 600nm measurement gained gel.

＜phytic acid content 〉

Determine the content of phytic acid and its salt by direct measurement solution mysoinositol six phosphorus acid contents according to the method (Cereal Chemistry 63,475,1986) of Alii Mohamed.

After this, reference example is specifically illustrated embodiment of the present invention.Yet technical scope of the present invention is not limited to these embodiment.

＜preparation embodiment 〉

Acid soluble soybean protein

Squeezing soyabean also uses n-hexane to be removed after solvent extracts spontaneously from soybean as extracting.To the 5kg gained low-defatted soybean of sex change (the solvable index of nitrogen (NSI): 91) add 35kg water.Sodium hydroxide solution with dilution is adjusted to pH7 with mixture, stirs down and extracts 1 hour in room temperature, and then in 4,000G is centrifugal to separate soybean residue (okara) and insoluble material with the soya-bean milk from degreasing.Regulate skimmed soy milk with phosphoric acid and also use continuous centrifugal separator (decanter) with 2, centrifugal soluble part (acid-precipitation curdled milk) and the soluble part (whey) of obtaining of 000G to pH4.5.It is 10% to starch to obtain acid-precipitation curdled milk by weight that thereby water is added acid-precipitation curdled milk solids content.Regulate with phosphoric acid and to starch to pH4.0 and be warmed up to 40 ℃.To gained solution (phytic acid content: by weight 1.96% of solids content; TCA solubility: 4.6%) add the phytase (" Sumizyme PHY " that Shin Nippon Chemical Co.Ltd. produces) of about 8 units/solids content and carried out enzymatic reaction 30 minutes.After reaction is finished, with reactant mixture (phytic acid content: by weight 0.04% of solids content; TCA solubility: constant basically) be adjusted to pH3.5,120 ℃ of heating 15 seconds, spray-drying obtained the acid soluble soybean protein powder of 1.5kg then with continuous direct heat sterilising apparatus.This protein has 95% solubility and the light transmittance of 60%T.The acid soluble soybean protein that obtains in this preparation embodiment is used for the experiment of the following examples.

＜EXPERIMENTAL EXAMPLE 〉

Experiment below implementing is in order to check the influence of every kind of factor (protein concentration, pH, salinity, heating-up temperature, and heat time heating time) to soy proteinaceous gelation.By at solids content 8-16% by weight, pH3.5-4.5 (regulating) with 20% sodium hydroxide solution, salinity 0-150mM, heating-up temperature 60-90 ℃, change every kind of factor acid solvable soy proteinaceous aqueous solution of gained from preparation embodiment in the scope of 10-90 minute heat time heating time and prepare every kind of gel sample.The method for preparing gel shows below.For example, be by weight 8% in order to prepare protein concentration, pH is 4.0, salinity is the soluble soybean protein solution of the aqueous acidic of 50mM, thereby solids content is adjusted to pH4.0 for 8% the soluble soybean protein solution of aqueous acidic by weight with 20% sodium hydroxide solution and is 25mM to wherein adding sodium chloride concentration.Stirring obtains gel sample with 80 ℃ of heating 30 minutes and with the flowing water cooling with mixture in insulating box after forming homogeneous mixture.Measuring every kind of gel sample and result by TexoGraph above-mentioned shows in to 5 at table 1.These results show increases the proteinaceous solid body burden, regulate pH causes the increase (rising of breaking load) of gel strength and the therefore promotion of gelation near isoelectric point or increase salinity.When every kind of factor is being suitable for outside the scope of gelation, observe protein aggregation.For example, increase pH causes protein too much to isoelectric point or increase salinity gathering.In addition, increase and the suitable condition of other factors is found synergy when being used in combination when the concentration of protein.Heating-up temperature can be 60 ℃ or more than, preferred 70 ℃ or more than.Can be 10 minutes or longer heat time heating time.As seeing from these results, breaking load keeps increasing at least 90 minutes.

Table 1: protein concentration and gelling properties

Table 2:pH value and gelling properties

Table 3: salinity and gelling properties

Table 4: heating-up temperature and gelling properties

Table 5: heat time heating time and gelling properties

Transparence evaluating

T: transparent, light transmittance be 10%T or more than

T/C: translucent, light transmittance is that 1%T arrives less than 10%T

C: white opacity, light transmittance is less than 1%T

Embodiment 1: the high concentration gel

Be 14% paste by weight with the preparation solids content with the food cutting machine with the acid soluble soybean protein cutting of gained among the top preparation embodiment.(San-Ei GenF.F.I. is Inc.) with 0.2% orange spices (InternationalFlavors ﹠amp to add 0.03% Sucralose (sucralose) in sticking with paste; Fragrances Inc.) and with mixture homogenate and defoam.Mixture is placed heatproof container, in insulating box, heated 30 minutes under 80 ℃ then.The gained gel foods be limpid and quality be have suitably flexible and desirable.

The adding of embodiment 2:pH adjusting and salt

With 20% sodium hydroxide solution with the acid soluble soy proteinaceous aqueous solution of gained among the top preparation embodiment (solids content: by weight 9%) thus to be adjusted to pH3.75 and to add sodium chloride concentration in solution be 50mM.(San-EiGen F.F.I. is Inc.) with 0.2% blueberry spices (International Flavors ﹠amp to add 0.03% Sucralose to mixture; FragrancesInc.).The thing that is uniformly mixed that stirs the mixture places heatproof container, 80 ℃ of heating 30 minutes in insulating box then.The gained gel foods has the light transmittance of 40%T and is limpid.Can make this gel foods ladle out and have enough shape-retentive matter and suitable elasticity with spoon.

Embodiment 3: the adding of salt of weak acid

With natrium citricum with the acid soluble soy proteinaceous aqueous solution of gained among the top preparation embodiment (solids content: by weight 12%) be adjusted to pH4 and to wherein add 0.02% Sucralose (San-Ei Gen F.F.I., Inc.) and 0.2% muscat spices (InternationalFlavors ﹠amp; Fragrances Inc.). stirring the mixture obtains uniform mixture, places heatproof container, then in insulating box 80 ℃ of heating to obtain breaking load in 1 hour be 120gf/cm ²Gel.

The adding that has the acid of two or more acid groups in 4: one molecules of embodiment

With 20% sodium hydroxide solution the acid soluble soy proteinaceous aqueous solution of gained among the top preparation embodiment (solids content: by weight 9%) is adjusted to pH4 and is divided into two equal portions then.(KISHIDACHEMICAL CO., LTD) making its concentration is 1.4mM to add sodium hexamefaphosphate in portion.(KISHIDA CHEMICAL CO., LTD) making its concentration is 1.0mM to other a adding 50% phytic acid solution.Stir each mixture thing that is uniformly mixed, place heatproof container, 80 ℃ of heating obtained that breaking load is 90gf/cm in last example in 1 hour in insulating box then ²Gel or the back one example in breaking load be 95gf/cm ²Gel.Two kinds of gained gels all are limpid and have suitable elasticity.

Embodiment 5: the adding of polyanion

(the solids content: by weight 7% of the acid soluble soy proteinaceous aqueous solution of gained among the preparation embodiment upward; PH is 3.5) the middle soluble soybean polysaccharide that adds, it is a kind of anionic polymer (SOYAFIBE; FUJI OIL CO., LTD), thereby concentration is 0.15%.The thing that is uniformly mixed that stirs the mixture places heatproof container, then in insulating box 80 ℃ of heating to obtain breaking load in 1 hour be 90gf/cm ²Gel.The gained gel is limpid and has suitable elasticity and desirable quality.

Embodiment 6: the adding of salt of weak acid (changing pH by heating)

(the solids content: by weight 5% of the acid soluble soy proteinaceous aqueous solution of gained among the preparation embodiment upward; PH is 3.5) in add calcium citrate and make that concentration is 20mM.Stir the mixture.At that time, added calcium citrate keeps insoluble white precipitate.Mixture is placed heatproof container and obtained breaking load in 1 hour in 80 ℃ of following heating of insulating box is 27gf/cm ²Gel.The gained gel has pH4.3, because calcium citrate is heated and dissolves then that pH is raised.The gained gel is limpid, can ladle out with spoon, has enough shape-retentive matter.

Embodiment 7: the emulsification gel

With the acid soluble soybean protein of gained among 12% the preparation embodiment by weight, by weight 12% palm oil, by weight 0.2% yogurt spices, by weight 0.01% Sucralose (San-Ei Gen F.F.I., mixture Inc.) is by with food cutting machine mixing and emulsifying.Gained emulsion (pH3.5) defoams, and placing heatproof container and obtaining breaking load in 30 minutes in 80 ℃ of heating of insulating box is 125gf/cm ²Turbid gel.This gel have similar smooth-the preferred quality of mousse.

Embodiment 8: contain alcogel

By commercial sources available white wine (pure content: thus 11-12%) among the preparation embodiment above the dissolving this proteinaceous solid body burden of acid soluble soybean protein of obtaining be by weight 9%.With 20% sodium hydroxide solution regulator solution to pH3.9 and to wherein add 0.03% Sucralose (San-Ei Gen F.F.I., Inc.).This mixture placed heatproof container and 80 ℃ of insulating boxs heating 1 hour.The gained gel keeps the transparency of white wine and is limpid therefore.Quality is suitable elasticity and frangible, so it is desirable.

Embodiment 9: being used in combination of polysaccharide

Use the acid soluble soybean protein of gained among the preparation embodiment, as described in the top EXPERIMENTAL EXAMPLE, preparation proteinaceous solid body burden is 9% by weight, and pH3.75 and sodium chloride concentration are the protein solution of 50mM.This solution is divided into two equal portions.(San-Ei Gen F.F.I. Inc.), adds 0.6% glucomannans (Reox RS Shimizu Chemical Corporation) in another part to add 0.4% locust bean gum in portion.Fully stir every kind of mixture and obtain solution.Solution placed heatproof container and 80 ℃ of insulating boxs heating 30 minutes.Two kinds of gained gel foods all with EXPERIMENTAL EXAMPLE in limpid like the gel-like that does not contain polysaccharide that obtains.The gained gel that contains locust bean gum has 103gf/cm ²Breaking load and 73% strain rate.The gel that contains glucomannans has 112gf/cm ²Breaking load and 65% strain rate.Two kinds of gels are compared with gained gel foods in the EXPERIMENTAL EXAMPLE all has bigger elasticity and hardness (breaking load: 66gf/cm ²Strain rate: 53%).The gel that contains locust bean gum can more cosily be bitten off.On the other hand, the gel that contains glucomannans has the quality of the similar rice cake of slight viscosity.Thereby, can change the quality of gel by adding polysaccharide.

Embodiment 10: the adding of sugar

Be 14% paste by weight with the preparation solids content with the acid soluble soybean protein of gained among the top preparation embodiment with the cutting of food cutting machine.In sticking with paste, add 16% glucose-fructose syrup (Nihon Cornstarch corporation) and 0.2% orange spices.With mixture homogenate, defoam, place heatproof container, 80 ℃ of down heating 30 minutes in insulating box then.The gained gel foods has 461gf/cm ²Breaking load and 71% strain rate.Gained gel foods (breaking load: 352gf/cm among this gel and the embodiment 1 ²Strain rate 69%) compares and be resilient and can cosily bite off.Make gel limpider by adding sugar.

Comparing embodiment 1: the soybean protein of the available separation of commercial sources

Measured soybean protein (the FUJIPRO E that passes through the available separation of commercial sources under the acid condition; FUJI OIL CO., solubility LTD) and the breaking load of this protein gel.The soybean protein that separates and water defoamed then with the mixing of food cutting machine, and to obtain solids content be 14% paste by weight.Stick with paste pH3.5 with the phosphoric acid adjusting.Place sleeve pipe to obtain gel at insulating box in 30 minutes in 80 ℃ of heating then paste.The result shows in Fig. 1 and Fig. 2.The soy proteinaceous solubility of being separated is low, is 17%.The gained gel is weak gel, and its breaking load can not be detected.Even when this soybean protein solution was adjusted to pH3.0-4.5 or add 200mM sodium chloride in solution, this protein is not gelation or gathering still.

Comparing embodiment 2: by the available lactalbumin of commercial sources

Measured acid condition down by the solubility of the available milk whey protein of commercial sources and the breaking load of this protein gel.Use PROVON 190 (Nissei-Kyoeki, Inc.) and Carbelac Isolac (Nissei-Kyoeki, Inc.) as lactalbumin isolate (WPI), Sunlact N5 (Taiyo KagakuCo., Ltd), Enlact HG (NipponShinyaku Co., Ltd) and Milpro L-1 (San-Ei Gen F.F.I. is Inc.) as whey protein concentrate (WPC).Prepare the method for gel and gelation condition (protein concentration, pH) identical with comparing embodiment 1.The result shows in Fig. 3 and Fig. 4.The soybean protein of being checked all has 90% or above solubility and find them and acid soluble soybean protein dissolves similarly except Milpro L-1.Yet, all not gelations of WPCs.The WPIs gelation.Yet the WPIs gel has 50-70gf/cm ²Breaking load and the strain rate of 30-40%, therefore, with the soluble soy protein gel of acidity (breaking load 340gf/cm ²Strain rate: 69%) compare that they are very weak and and have a unsafty quality.

When the solution of PROVON 190 is adjusted to pH3.0-4.5, its on pH3.6, assemble and its in pH3.6 or following gelation, but this gel is weak and frangible.Even when solution added 200mM sodium chloride, the gained gel did not improve on breaking load and quality yet, so it keeps weak and frangible.

Industrial applicibility

The invention provides soy proteinaceous new acidic gel foodstuff, especially similar jelly Food, its quality and larynx sense are pleasant. Gel foods of the present invention is that abundant nutrition is arranged Plant gel food, it contains the high concentration soybean protein. In addition, by changing gelation Condition, the gel foods that can obtain having various quality.

Claims (7)

1. produce the method for soy proteinaceous acidic gel foodstuff, this method comprises and heats the solution of acid soluble soybean protein in water or water and alcohol mixture of 4-20% by weight, the pH of this solution is 3.0-4.5, perhaps described solution is carried out following one or more operation back heating (A) and regulate the pH of described solution to 3.0-4.5, (B) being added in acid that two or more acid groups are arranged in the molecule or its salt (C) adds and to be different from the salt of acid used in (B) and (D) to add anionic polymer.

2. according to the method for the soy proteinaceous acidic gel foodstuff of production of claim 1, wherein acid soluble soybean protein has 90% or above solubility at pH4.5 or lower pH.

3. according to the method for the soy proteinaceous acidic gel foodstuff of production of claim 1, the acid that wherein adds in (B) or amount of its salt are 0.1-10mM.

4. according to the method for the soy proteinaceous acidic gel foodstuff of production of claim 1, wherein the amount of the salt that adds in (C) is 5-200mM.

5. according to the method for the soy proteinaceous acidic gel foodstuff of production of claim 1, wherein the amount of the anionic polymer of Jia Ruing is the 2-30% of the amount of protein by weight.

6. according to the method for the soy proteinaceous acidic gel foodstuff of production of claim 1, wherein 60 ℃ or above enforcement heating 10 minutes or longer time.

7. the acidic gel foodstuff by obtaining according to each method of claim 1 to 6.

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