JP2017163908A - Fish meat paste product containing powdered soy bean protein composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enable high water content even when used in a fish paste product, to finish it with a hard, supple and elastic quality, and to have a hardness even in a region having a relatively low protein content. An object of the present invention is to provide a powdered soybean protein composition suitable for marine products, which can be improved in texture with rich elasticity. A marine product kneaded product, which comprises a powdered soybean protein composition satisfying the following requirements A, B and C. A) The protein content of the powdered soy protein composition is 60 to 85% by weight in the solid content, and B) 1.64% by weight of sodium chloride is added to the 18.2% by weight aqueous solution of the powdered soy protein composition. After sealing the prepared paste in a casing tube, heat it in a hot water bath at 80 ° C. for 30 minutes, and leave it to cool overnight to obtain a gel having a jelly strength of 100 gf · cm or more. C) Powdered soy protein composition The protein precipitation rate when the 5% by weight aqueous solution of the above was centrifuged at 30,000 × g for 1 hour is 5% by weight or less with respect to the protein concentration before centrifugation. [Selection diagram] None

Description

  The present invention relates to a marine product containing a powdered soy protein composition.

  There are a variety of foods made from marine products, such as boiled fish, fish fries and sea bream. Among these foods, fish meat collected from raw materials is kneaded with a silent cutter or kneader, etc., and if necessary, using the binding power of salt-soluble protein, the food texture preferred by consumers is given and established There is something that has been done. Specifically, fishery products such as salmon and fish sausages.

  Powdered soy protein is attracting attention for its heat-gelling property and nutritional function, and is used in various foods. For example, in the case of fishery paste products, generally in the production process of sea bream, fish powder is mixed with powdered soy protein, or powdered soy protein is mixed with water and oil in advance to make an emulsion dough. Improvements in physical properties such as water retention, oil retention and binding properties of kneaded products, and improvements in texture such as hardness and elasticity have been made. The powdered soy protein blended during the production of this marine product is capable of increasing the amount of water added to the marine product, as much as possible, from the viewpoint of reducing the cost of manufacturing the marine product. High type is preferred. [0]

  For example, Patent Documents 1 to 3 use a method in which a soy protein material is allowed to act on a cross-linked enzyme such as transglutaminase. Moreover, in patent document 4, gel strength and elasticity are obtained by heat-treating a neutralized protein solution obtained by neutralizing curd obtained through acid precipitation treatment of defatted soymilk in a state where Brix is less than 10%. A method for enhancing the performance is disclosed. In addition, for the purpose of improving the texture of marine products and the workability at the time of production, there is known a method using concentrated soybean protein containing, for example, okara (Patent Document 5).

International Publication WO2005 / 094608 JP 2000-60431 A JP-A-2-257831 JP 2011-254703 A JP-A-54-107553

Powdered soy protein crosslinked with transglutaminase as in Patent Documents 1 to 3 can increase gel strength, and can impart hardness and elasticity to aquatic products and improve the amount of water added.
However, as the gelling power of the powdered soy protein is increased to increase its viscosity, the viscosity during the process of producing the powdered soy protein increases, so that the protein is efficiently produced. As a result, the production cost of powdered soy protein increases. On the other hand, when the enzyme reactivity is extremely increased, the powdery soy protein is not easily hydrated, and the function cannot be exhibited.

  Therefore, in order to reduce the viscosity during the manufacturing process, the viscosity can be lowered by reducing the protein concentration of the protein solution during the manufacturing process and performing the heat treatment as in Patent Document 4, but the drying process during the manufacturing process. There is a problem that the manufacturing efficiency is lowered due to the load on the substrate.

On the other hand, in the case of the concentrated soybean protein as in Patent Document 5, high water retention is possible because of its high water retention, but since it has a low gelling power and no elasticity, it deviates from the texture of surimi, especially in fishery paste products. End up.
Thus, when blending conventional powdered soy protein into a fish paste product, it is difficult to reduce the manufacturing cost and achieve a high water capacity.

  In view of the above circumstances, the present invention enables high hydration when used in a marine product, and further improves the texture that is rich in hardness and elasticity even in a relatively low protein content region. An object of the present invention is to provide a powdered soy protein suitable for marine products. Another object of the present invention is to provide an aquatic product using the soy protein material and an aquatic product excellent in quality using the soy protein material.

Usually, in the case of powdered soybean protein having high water retention and capable of high water addition, the protein content needs to be 90% by weight or more in the solid content. On the other hand, the present inventors have been studying to solve the above-mentioned problems, and even if it is a powdery soy protein composition having a protein content in a relatively low region, it is 30,000 × g when made into an aqueous solution. The powdered soy protein material composition having a high supernatant protein concentration after centrifugation for 1 hour at an extremely high centrifugal force, that is, a low centrifugal sedimentation rate, has water retention even in a relatively low protein content region. The knowledge that the jelly strength of the heated gel is also high was obtained.
As a result of further earnest research, the present inventors have found that the above problems can be solved by mixing the powdered soy protein composition with surimi fish meat to produce a fish paste product, and have completed the present invention. .

That is, the present invention includes the following inventions.
(1) A fish paste product characterized in that a powdered soy protein composition satisfying the following requirements A, B and C is blended:
A) The protein content of the powdery soy protein composition is 60 to 85% by weight in the solid content,
B) 1.64% by weight of sodium chloride was added to an 18.2% by weight aqueous solution of the powdered soy protein composition, the prepared paste was sealed in a casing tube, and then heated in a hot water bath at 80 ° C. for 30 minutes. And the gel jelly strength obtained by refrigeration overnight is 100 gf · cm or more,
C) The rate of protein precipitation when centrifuging a 5% by weight aqueous solution of powdered soy protein composition at 30,000 × g for 1 hour is 5% by weight or less with respect to the protein concentration before centrifugation,
(2) The fish paste product according to (1), wherein the powdered soybean protein composition is crosslinked with transglutaminase,
(3) The fish paste product according to (1), wherein the powdery soy protein composition is not cross-linked with transglutaminase,
(4) The marine product according to any one of (1) to (3), wherein the carbohydrate content of the powdery soy protein composition is 1 to 40% by weight in the solid content,
(5) The fish paste product according to (4), wherein the powdery soy protein composition contains starch as a carbohydrate.

  When mixing the powdered soy protein widely used in the production of fishery products such as koji, the fishery product is selected by selecting the powdered soy protein composition having the specific composition and physical properties of the present invention. The kneaded product can be assembled with a high water content, and can be further improved to a marine kneaded product with excellent texture and elasticity.

  Hereinafter, embodiments of the present invention will be specifically described.

(Powdered soy protein)
In general, the term “powdered soy protein” refers to a protein material that has a powdery product form and is mainly composed of protein made from soybeans.
For example, typically, defatted soybean flakes are used as a soybean raw material, and this is dispersed in an appropriate amount of water and extracted with water, and the insoluble fraction mainly composed of fiber is removed to obtain extracted soybean protein (defatted soy milk). Alternatively, the extracted soybean protein is adjusted to about pH 4.5 with an acid such as hydrochloric acid, the protein is isoelectrically precipitated to remove the acid-soluble fraction (whey), and the acid-insoluble fraction (curd) is again obtained. This is a separated soy protein obtained by dispersing in an appropriate amount of water to obtain a curd slurry and neutralizing with an alkali such as sodium hydroxide to obtain a neutralized slurry. These extracted soybean protein and separated soybean protein are sterilized by heating with a high-temperature heat treatment apparatus in a solution state, spray-dried with a spray dryer or the like, and finally commercialized as powdered soybean protein. In the present invention, in particular, in the production process of powdered soybean protein, a composition prepared by mixing auxiliary ingredients other than soybean ingredients may be referred to as a “powdered soybean protein composition”.
However, it is not limited to said manufacturing method, What is necessary is just the method by which the purity of protein is raised from a soybean raw material. Concentrated soybean protein obtained by removing whey from defatted soybean with ethanol or acid is also included in the powdered soybean protein. Of these, isolated soy protein is more commonly used than extracted soy protein in the field of marine products because it has a high protein content, usually about 90% by weight, and a strong gelling power.

(Powdered soy protein composition of the present invention)
The powdery soy protein composition used in the present invention is characterized by satisfying at least the following requirements A, B and C among the powdery soy protein, and the requirements D and E specify more specific embodiments. It is an additional requirement to do. Hereinafter, the requirements A to C and the requirements D and E will be specifically described.

<A> Protein content The protein content of the powdery soybean protein composition of the present invention is 60 to 85% by weight in the solid content. That is, one of the characteristics is that the protein content is lower than that of a general commercially available isolated soy protein having a protein content of 90% by weight or more in the solid content, and the protein content is in the solid content. The protein content is higher than that of nonfat soymilk of about 50% by weight or more and less than 60% by weight. The protein content in the present invention is calculated by measuring the total nitrogen amount by the Kjeldahl method and multiplying this by the nitrogen conversion factor (6.25).

The upper limit of the protein content in the range of 60 to 85% by weight in the solid content can be 83% by weight or less in the solid content, and can be further lowered to 80% by weight or less in the solid content. On the other hand, the lower limit may be 62% by weight or more in the solid content, and may be further adjusted to 64% by weight or more in the solid content. As another selection range, a low protein content range (60 wt% or more and less than 70 wt% in solid content), a medium protein content range (70 wt% or more and less than 80 wt% in solid content), or a high protein content range (solid content) The range of 80% by weight or more and less than 85% by weight can be appropriately selected.
Any protein content can be appropriately determined by those skilled in the art in consideration of the balance of gelling power, elasticity, water content and production cost of the powdery soy protein composition. For example, when it is desired to further reduce the production cost, the protein content may be adjusted to a low protein content range.

In order to adjust the protein content to the above range, powdery soy protein product and auxiliary materials other than protein are mixed in an aqueous system, or the auxiliary material is added during the manufacturing process of powdered soy protein, and powdered soy protein is added. What is necessary is just to prepare a composition. The mixing timing of the auxiliary material is not particularly limited. Therefore, it may be in the manufacturing process such as the extraction stage of soybean raw material, the stage of skimmed soy milk after extraction, the stage of curd slurry after acid precipitation, the stage of neutralized slurry after pH adjustment with an alkaline agent, and the powder after spray drying You may mix with a soybean protein.
As an auxiliary material, carbohydrates are more preferable. For example, monosaccharides such as glucose, oligosaccharides such as maltose, sucrose, trehalose and raffinose, carbohydrates such as polysaccharides such as dextrin and starch, polydextrose, indigestible dextrin, etc. Of water-soluble dietary fiber is preferred. Carbohydrates can be used in large amounts to lower the protein content in the powdered soy protein composition, and can improve water retention. In particular, starch is preferable in terms of improving water retention, texture and color tone in the use of marine products. The type of starch is not limited, and corn starch, potato starch, tapioca starch, sweet potato starch and the like can be used, and tapioca starch is particularly preferred.
As auxiliary materials other than carbohydrates, fats and oils such as palm oil, soybean oil and rapeseed oil, and emulsifiers such as lecithin and sugar ester can be appropriately added.

<B> Jelly Strength Characteristics of Heated Gel The powdery soy protein composition used in the present invention has a gel jelly strength of 100 gf · cm or more, preferably 150 gf · cm or more, obtained by heating an 18.2 wt% aqueous solution. It is characterized by high jelly strength, and can be imparted with hardness and elasticity, especially when used in fishery paste products. Conventional isolated soy protein also has high jelly strength for use in marine products, but the powdered soy protein composition used in the present invention has a relatively low protein content of 60 to 85% by weight in the solid content. It exhibits this level of jelly strength in the region of protein content.
In addition, the heating gel in the measurement of jelly strength stirs a 20% by weight aqueous solution of a powdered soy protein composition for 3 minutes using a robocoup. Further, 1.64% by weight of sodium chloride with respect to the total weight was added and stirred for 2 minutes to prepare a paste, filled in a casing tube having a folding width of 35 mm and sealed, and then in a hot water bath at 80 ° C. for 30 minutes. A gel obtained by heating is used. The obtained heated gel is taken out of the tube and cut into 23 mm, and this is used as a sample to measure the jelly strength. The jelly strength is measured with a viscoelasticity measuring device “Leoner” (manufactured by Yamaden Co., Ltd.), and the product of the breaking strength (gf) and strain (cm) is taken as the jelly strength. It shall be performed under the following measurement conditions. In addition, when the said apparatus cannot be obtained, you may substitute with the apparatus in which an equivalent measurement is possible.

○ Jelly strength measurement conditions-Plunger: Spherical plunger (5mm in diameter)
・ Entry speed: 1 mm / second

<C> Precipitation rate of protein when aqueous solution is centrifuged As powdered soy protein composition used in the present invention, even when centrifugal separation is carried out for a long time of 1 hour with extremely high centrifugal force of 30,000 × g The protein is characterized in that the protein concentration in the supernatant is maintained high and the protein precipitation rate is very low.
Here, the protein precipitation rate is calculated by the following method. Using a homogenizer “EXCEL-AUTO HOMOGENIZER ED-7” (manufactured by Nippon Seiki Seisakusho Co., Ltd.), 10 g of the powdered soy protein composition is stirred for 10 minutes in 190 g of distilled water to obtain a 5 wt% aqueous solution. Next, centrifuge at 30,000 rpm for 1 hour. The protein content in a fixed volume after centrifugation and the mother liquor is measured by the Kjeldahl method and calculated according to the following formula.
Formula 1) Precipitation rate (%) = {1− (supernatant protein content / mother liquor protein content)} × 100

  That is, the powdered soy protein composition used in the present invention has a precipitation rate calculated by the above method of 5% by weight or less, preferably 4.5% by weight or less, more preferably 4% by weight with respect to the protein concentration before centrifugation. It is important to select a weight% or less, that is, a protein with extremely high solubility. The powdered soy protein composition having such characteristics is very useful for the production of fishery paste products in which the gel obtained by heating as in requirement B has high jelly strength even in a region where the protein content is relatively low. Is preferred.

<D> Carbohydrate Content In the powdered soy protein composition of the present invention, the carbohydrate content is the solid content of the powdered soy protein composition when the above-mentioned sugars, dietary fibers, etc. are increased to satisfy the protein content of Requirement A. In the minutes, the lower limit is preferably 1% by weight or more, 5% by weight or more, 10% by weight or more, and the upper limit is preferably 40% by weight or less, 35% by weight or less, 30% by weight or less. When the carbohydrate is contained in the above-mentioned range of the above amount in the powdered soy protein composition of the present invention, the water retention of the powdered soy protein composition can be increased, and this effect can be highly hydrated in marine products. This is particularly advantageous.
The carbohydrate content is determined by the subtraction method, and is the value obtained by subtracting the protein content of <A> and the total of water, lipid and ash from 100 g. Moisture, lipids, and ash content shall be measured according to the “Fiveth Japanese Food Standard Composition Table Analysis Manual” (Science and Technology Agency, Resource Survey Committee, Food Composition Subcommittee Material (1997)).

<E> Crosslinking enzyme reaction The powdery soy protein composition of the present invention crosslinks protein molecules appropriately by allowing a protein cross-linking enzyme such as transglutaminase to act on soy protein in any step before spray drying. Can be used. The protein cross-linking enzyme can increase the gel strength of the powdery soy protein composition to increase the water retention. When using a commercially available transglutaminase preparation, for example, a series of “Activa TG” (manufactured by Ajinomoto Co., Inc.) can be used. However, the means for increasing the gel strength is not limited to this, and for example, a method of washing a card to be described later with water can be used.

(Production of powdery soy protein composition)
The production mode of the powdery soy protein composition satisfying all the requirements A to C of the present invention is shown below. However, the technical idea of the present invention is based on the fact that a powdered soy protein composition having a composition and characteristics satisfying the requirements of A to C is used as a raw material for fish paste products, and is originally restricted to one production mode. Of course, it is not done.
In order to produce a powdered soy protein composition satisfying the specific composition and characteristics of the present invention, the conventional process for producing a separated soy protein can be based on the following process. However, as a method of concentrating the protein, not only a general acid precipitation method but also a concentration method by membrane filtration or a method of extracting water from concentrated soybean protein can be used.
As a soybean raw material for extracting protein, defatted soybean is generally used, but full fat soybean or partially defatted soybean can also be used. When full-fat soybeans or partially defatted soybeans are used, the oil separated in the upper layer can be removed by high-speed centrifugation after the extraction step, and low oil differentiation can be achieved.
Next, the soybean raw material and water are mixed, dispersed in a slurry state, and protein is extracted while stirring as necessary.
Next, insoluble dietary fiber (Okara) is removed from the slurry by a separating means such as a centrifuge or filtration to obtain an extracted soy protein solution (soy milk).
Next, acid-soluble fractions (whey) such as oligosaccharides and acid-soluble proteins are removed from the extracted soy protein solution, and soy protein is concentrated to a high concentration. Acid precipitation can be used as a typical means, and the pH of the extracted soy protein solution is adjusted to around 4 to 5 with an acid such as hydrochloric acid or citric acid to insolubilize and precipitate the protein. . Next, “whey” that is an acid-soluble fraction is removed by a separation means such as centrifugation or filtration, and “curd” that is an acid-insoluble fraction is recovered and dispersed again in an appropriate amount of water to obtain a card slurry.
And the neutralization slurry which adjusted the obtained card | curd slurry finally to pH 7 vicinity is obtained, and after heat-sterilizing by high temperature heat processing, it dries with a spray dryer etc. and obtains powdery soybean protein. As a drying method using a spray dryer, any of a disk-type atomizer method and spray drying using a one-fluid or two-fluid nozzle can be used.
Here, in order to obtain a powdery soybean protein composition that satisfies all the requirements of A to C of the present invention, the following additional steps are required. That is, the protein content of the powdery soybean protein composition is adjusted to 60 to 85% by weight in the solid content. As a preferred embodiment for that purpose, in the process after obtaining the protein concentrate such as the curd slurry in the process of producing the powdered soybean protein, the above-mentioned carbohydrates and other auxiliary materials can be added to the concentrate, or The powdered soy protein product can be added again to the protein concentrate dispersed in water, or the powdered soy protein product can be mixed with the powdered soy protein product that has been spray-dried. A composition is obtained depending on the embodiment and the like. The protein content of the protein concentrate or powdered soy protein product to which the auxiliary material is added is preferably 90% by weight or more in the solid content. In order to increase the jelly strength of the powdered soy protein composition and increase the water solubility of the protein, the high-temperature heat treatment is performed at least once before commercialization in the production process of the powdered soy protein composition. One or more heat treatments may be performed at a stage before the auxiliary material is added. In addition, the second and subsequent heat treatments may not be performed, and in the case of being performed, they may be performed at a stage after the auxiliary material is added. The one or more heat treatments are preferably carried out by direct steam blowing type high-temperature instantaneous heat treatment. The heat treatment is a UHT sterilization system in which high-temperature and high-pressure steam is blown directly into a soy protein solution, heated and held, and then rapidly released in a vacuum flash pan. The heat treatment conditions are 100 to 170 ° C., preferably 110 to 165 ° C., and the heating time is 0.5 seconds to 5 minutes, preferably 1 second to 60 seconds. The solution or slurry containing soybean protein to be heat-treated is heat-treated in the range of 3 to 12 depending on the pH adjusted at each stage of the production process. Commercially available heat sterilizers employing this method can be used, such as VTIS sterilizers (Alfa Laval) and jet cooker devices. When the heat treatment is not performed once or more, it becomes difficult to obtain a powdery soy protein composition that satisfies all the requirements of A to C. In addition to the above addition step, in order to increase the jelly strength of the powdered soy protein composition and to increase the water solubility of the protein, in another preferred embodiment, insoluble dietary fiber is removed from the slurry after the extraction step. In the process of obtaining the extracted soy protein solution, the insoluble dietary fiber content of the final product can be reduced by centrifuging for a long time or by performing multiple centrifugations so that the insoluble dietary fiber is reduced as much as possible. It is preferable to remove the powdery soy protein composition so as to be 1% by weight or less, preferably 0.5% by weight or less, more preferably 0.2% by weight or less. In addition, in order to further increase the jelly strength of the powdery soy protein composition, the above-mentioned method of causing protein cross-linking enzyme, the method of washing the card with water, etc. can be added, and the above-mentioned additional steps are combined appropriately. To obtain a powdery soy protein composition satisfying all the requirements of A to C of the present invention.

(Seafood products)
In the present invention, various powdered soy protein compositions can be added to produce various marine products.
In the present invention, the marine product is a food product obtained by forming paste-like meat obtained by kneading fish meat and shellfish, and heat-coagulating it. For example, bamboo rings, potatoes (steamed rice, fried rice cake, grilled rice cakes, etc.), hampens, fish ham, fish sausage, fish hamburger and the like can be mentioned. In addition, these paste products may be filled in plastic cups, casing tubes, and the like. In this invention, the effect which provides hardness and elasticity is high, Therefore, it can utilize more effectively in the fishery paste product with which the provision of the said physical property is desirable. The manufacturing method is not particularly limited, and may be a known manufacturing method.
Other auxiliary ingredients added to fish paste products are generally used in fish paste products such as phosphates, salt, sugars, color formers, seasonings, fats and oils, starches, preservatives, antioxidants, spices, etc. Secondary ingredients can be used. Water is added to the above raw materials, kneaded and mixed, then formed into the desired size and shape, heated with heating equipment (smokehouse, boil, steamer, oven, fryer, retort heating, etc.), cooled and frozen if necessary. .

  Hereinafter, embodiments of the present invention will be described more specifically with reference to examples. The unit “%” or “part” means “% by weight” or “part by weight” unless otherwise specified.

(Production Example 1)
Add 10 times the amount of water to 10 kg of low-denatured defatted soybeans, adjust to pH 7.0 with sodium hydroxide, and extract with stirring at 50 ° C for 30 minutes with a homomixer (made by Tokushu Kika Kogyo Co., Ltd.) Centrifugation was performed at 3,000 × g to remove okara, and skimmed soymilk was obtained.
The obtained defatted soymilk was further centrifuged at 5,000 × g to obtain defatted soymilk from which components such as insoluble protein and dietary fiber remaining in the defatted soymilk and floating were removed.
Next, hydrochloric acid is added to this, the pH is adjusted to 4.5, the protein component is isoelectrically precipitated, and centrifuged to remove the acid-soluble component “whey” and the acid-insoluble fraction “card” Got. Water was added to the curd so that the solid content was 10%, and neutralized with sodium hydroxide to obtain a neutralized slurry.
Next, starch “Actobody EAT-2” (manufactured by J-Oil Mills Co., Ltd.) is used so that the protein content in the solid content of the slurry becomes the ratio shown in Table 1 with respect to the neutralized slurry. After the addition and mixing, primary heat treatment (140 ° C., 15 seconds) was then performed using a VTIS sterilizer (manufactured by Alfa Laval), which is a direct steam blowing type high-temperature instantaneous heat treatment apparatus.
Add 0.2% by weight of protein cross-linking enzyme "Activa TG-S-NF" (Ajinomoto Co., Inc.) to the soybean protein aqueous solution that has been subjected to the primary sterilization treatment and stir to 50%. The reaction was carried out at 40 ° C. for 40 minutes. This solution was subjected to secondary heat treatment (140 ° C., 15 seconds) using a VTIS sterilizer to inactivate the enzyme, and then spray-dried to obtain Sample A of a powdery soy protein composition.

(Production Example 2)
Prepare skimmed soymilk in the same manner as in Production Example 1, remove insoluble components by centrifugation, add water to the card obtained by isoelectric precipitation, and centrifuge after adding water to a solid content of about 15%. The card was washed with water.
Next, water was added again so that the solid content became 10%, and neutralized with sodium hydroxide to obtain a neutralized slurry. Next, starch is mixed in the same manner as in Production Example 1, and after the first heat treatment, spray-dried without performing the step of allowing the protein cross-linking enzyme to act and the second heat treatment step. A sample B of the composition was obtained.

(Comparative Production Example 1)
In Production Example 1, a sample C of a powdery soy protein composition prepared in the same process was obtained without performing the process of further centrifuging the defatted soymilk to remove insoluble components.

(Test example)
Samples A and B obtained in Production Examples 1 and 2 were obtained by heating (1) the protein content (%) in the solid content and (2) an 18.2% aqueous solution at 80 ° C. for 30 minutes in a hot water bath. The gel jelly strength (gf · cm) of the resulting gel, (3) when the 5% aqueous solution was centrifuged at 30,000 × g for 1 hour, the protein precipitation rate (%) with respect to the protein concentration before centrifugation was measured by the measurement method described above. Table 1 summarizes the measurement results (1) to (3).
In addition, as a control, various powdered soy proteins, Fuji Oil Co., Ltd. isolated soy protein “New Fuji Pro SEH”, concentrated soy protein “Soy Plus YP”, and other soy protein isolated soy protein “A300” Also, the above five measurement items were measured and listed in Table 1.

(Table 1)

According to Table 1, samples A and B had a high jelly strength of 100 gf · cm or more, although the protein content was lower than that of a commercial product of general isolated soybean protein. The protein precipitation rates of Samples A and B were both the lowest in the sample.
On the other hand, Sample C showed a higher level of protein precipitation than Samples A and B, although the jelly strength was acceptable at the same protein content level as Samples A and B.

  The jelly strength of “New Fuji Pro SEH” and “Competitor product (A100)” was good, but this physical property is compatible only at a high protein concentration of 90% or more. , B level, the jelly strength is considered to be significantly reduced as in “Soi Plus YP”. Furthermore, the protein precipitation rate as low as Sample B was not shown.

“Soiplus YP” had a protein content similar to that of sample B, but did not gel at all, and the centrifugal precipitation rate was significantly higher than that of sample B.
In addition, when other commercially available products were also examined, no product with a low protein content and a high jelly strength could be found.

  From the above results, in order to achieve both of these physical properties in a powdery soy protein composition having a protein content lower than 90%, the protein precipitation rate is the same as that in samples A and B. It was considered that a very low precipitation rate of 5% or less with respect to the concentration was related.

(Application example) Quality evaluation by preparation of fried rice cake Powdered soy protein composition of Samples A and B obtained in Production Example 1 and Comparative Production Example 1, and “New Fuji Pro” manufactured by Fuji Oil Co., Ltd. Select 5 samples of “SEH”, “Soiplus YP”, and “A100” of other company's products, and in accordance with the formulation in Table 2, firstly the powdery soy protein, soy white squeezed oil, water, ground bean paste are cooled to low temperature After kneading with a silent cutter, salt was added and salted to prepare a dough. Then, the seasoning raw material and tapioca starch were added to this dough, and it further kneaded with the spread water, and prepared the fried rice cake.

(Table 2) Fried rice cake

Using 6 panelists for each deep-fried rice cake, the quality of the texture of the deep-fried rice cake was evaluated by the scoring method with a maximum score of 10 based on the following evaluation criteria.
Take an average of the scores of 6 people, “D” for less than 4 points, “C” for 4 to 6 points, “B” for 6 to 8 points, and “A” for 8 to 10 points It was evaluated. The results are shown in Table 3.

<Evaluation criteria>
○ Color tone
10 points: The most transparent and vibrant red color 1 point: The least transparent and yellowish and dark red color ○ Food texture
10 points: the hardest and most resilient 1 point: the softest and lacking elasticity ○ Fried surface condition
10 points: The least deformed and uniform feel 1 point: The most deformed and lacked homogeneous feel

(Table 3) Quality evaluation results

As shown in Table 3, the fried rice cakes using any of the commercially available products had a yellowish color tone, and the fried surface was in a state lacking in a homogeneous feeling with many deformations. Moreover, the fried rice cake using these commercially available products could not be obtained with excellent texture in terms of both hardness and suppleness.
On the other hand, the deep-fried rice cakes of Samples A and B have a white color and a good appearance compared to each commercial product, and the texture is both supple and hard, and the fried surface is homogeneous without deformation. In all the evaluation items, it was excellent.

Claims (5)

A fish paste product characterized in that a powdery soy protein composition satisfying the following requirements A, B and C is blended.
A) The protein content of the powdery soy protein composition is 60 to 85% by weight in the solid content,
B) 1.64% by weight of sodium chloride was added to an 18.2% by weight aqueous solution of the powdered soy protein composition, the prepared paste was sealed in a casing tube, and then heated in a hot water bath at 80 ° C. for 30 minutes. And the gel jelly strength obtained by refrigeration overnight is 100 gf · cm or more,
C) The rate of protein precipitation when centrifuging a 5% by weight aqueous solution of a powdered soy protein composition at 30,000 × g for 1 hour is 5% by weight or less with respect to the protein concentration before centrifugation. The marine product according to claim 1, wherein the powdery soy protein composition is cross-linked with transglutaminase. The fishery paste product according to claim 1, wherein the powdery soy protein composition is not crosslinked with transglutaminase. The marine product according to any one of claims 1 to 3, wherein the carbohydrate content of the powdery soy protein composition is 1 to 40% by weight in the solid content. The marine product according to claim 4, wherein the powdered soy protein composition contains starch as a carbohydrate.