JP5879756B2 - Egg white substitute composition and egg white substitute food using the same - Google Patents

Description

  The present invention relates to an egg white substitute composition using a reduced-fat soybean protein material and an egg white substitute food using the same.

  Eggs, milk and soy, which account for over 95% of allergic causes of food and are said to be the three major food allergens, are used as raw materials for many types of processed foods. For this reason, patients who have allergies to these foods are restricted from taking a large amount of foods and are forced to suffer. The only way for patients with food allergies to suppress the allergic reaction is to treat the allergy itself or ingest only foods that do not contain any allergens. However, treatment of allergies takes time on a yearly basis, and the success rate is low. Therefore, for such food allergic patients, alternative foods have been developed that are not allergen foods, but can give a food texture very similar to these foods.

  Patent Document 1 discloses a dressing that does not use egg yolk using octenyl succinic acid-treated starch. However, the modified starch with chemical treatment has been avoided, and there has been a problem that the object of use is restricted. Patent Document 2 describes a baking powder mix using soy protein instead of egg white, but soy protein requires ultrafiltration and lacks practicality.

  Patent Document 3 describes mayonnaise rich in baking resistance without using eggs. However, protein is not actively used, and there is concern about long-term stability.

JP 2005-333949 A JP 57-115145 A Japanese Patent Laid-Open No. 2001-17120

  Among the three major food allergens, some alternative foods have been developed for milk (milk) and soybeans, but the eggs that are considered to be the largest food allergens, despite their wide range of applied foods. However, the alternative material has not reached satisfactory quality.

  An object of the present invention is to provide a food material that can be used as an alternative to eggs and that makes it possible to produce a large number of foods that have been conventionally produced or cooked using eggs.

  As a result of intensive studies on the above problems, the present inventors use a reduced-fat soy protein material that can be obtained by a special preparation method, so that they have a good egg white substitute ability. The present invention was completed.

That is, the present invention is (1) the total content of protein and carbohydrate per dry matter is 80% by weight or more, and the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 10% by weight with respect to the protein content. An egg white substitute composition using a reduced-fat soy protein material, wherein the sum of campesterol and stigmasterol as plant sterol is 200 mg or more per 100 g of lipid.
(2) The egg white substitute composition according to (1), wherein the soy protein material is soy milk or separated soy protein.
(3) The egg white substitute composition according to (1) or (2), wherein fats and oils are added and the emulsified form is oil-in-water emulsification.
(4) The egg white substitute composition according to (1) or (2), which is a foam-containing solution or a foam-containing fluid.
(5) The egg white substitute composition according to (1) or (2), which is a fluid or gel.
(6) The egg white substitute composition according to any one of (1) to (5), wherein a saccharide is further added.
(7) An egg white substitute food using the egg white substitute composition according to any one of (1) to (6).
(8) The egg white substitute food according to (7), wherein the food is a meringue-like food, a dressing-like food, a mayonnaise-like food, a gel-like food, or a baked product such as confectionery.
(9) The total content of protein and carbohydrate per dry matter is 80% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is less than 10% by weight with respect to the protein content, plant sterols As a substitute for a part or all of the egg white raw material, wherein a reduced-fat soy protein material in which the sum of campesterol and stigmasterol is 200 mg or more per 100 g of lipids is produced. Law.
It is about.

  According to the present invention, an egg white substitute composition and an egg white substitute food can be obtained without using an egg.

  The egg white substitute composition of the present invention is characterized by containing a “low-fat soy protein material” described below. Specifically, although disclosed in the specification of Japanese application (Japanese Patent Application No. 2011-108598), the reduced-fat soybean protein material will be described below.

<Low-fat soy protein material>
The reduced-fat soy protein material used in the present invention is derived from soybeans, and is mainly composed of proteins mainly composed of glycinin and β-conglycinin. In the case of soy milk, water-soluble components such as carbohydrates and ash are relatively While a large amount is contained, dietary fiber is removed, and lipids are those in which both neutral lipids and polar lipids are reduced, and the amount of LP such as lipoxygenase protein is low.
That is, the total content of protein and carbohydrate per dry matter is 80% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is less than 10% by weight with respect to the protein content, and as plant sterols The sum of campesterol and stigmasterol is 200 mg or more per 100 g of lipid.

  The type of soy protein material specifically includes soy milk, but the soy protein material other than soy milk includes soy protein material with the protein purity increased from the soy milk as a raw material, typically soy milk. Separated soy protein from which water-soluble components such as sugars and ash are removed from the protein to enhance the purity of the protein, and the protein of the above-mentioned soy milk or separated soy protein to be further fractionated to increase the purity of glycinin or β-conglycinin Examples include soy protein. These isolated soybean protein and fractionated soybean protein can be produced by a known method.

(carbohydrate)
The reduced-fat soy protein material used in the present invention is a main component in which saccharides and protein occupy most of the dry matter, and the content of carbohydrates (dry matter excluding lipid, protein and ash) is the total content of protein Is 80% by weight or more, preferably 85% by weight or more per dry matter. The residual component of the dry matter is almost composed of ash and a small amount of lipid, and the ash is usually 15% by weight or less, preferably 10% by weight or less per dry matter. Although dietary fiber is contained in carbohydrates, the reduced-fat soy protein material used in the present invention has a dietary fiber content removed, so the amount is 3% by weight or less, preferably 2% by weight or less per dry matter.

(protein)
The protein content of the reduced-fat soy protein material used in the present invention can be in the range of 30 to 99% by weight per dry matter. When the soy protein material is soy milk, the lower limit is usually 45% by weight or more, or 50% by weight or more, or 55% by weight or more per dry matter, and the upper limit can be 70% by weight or less, or 65% by weight or less. Depending on the processing method, such as protein fractionation and the addition of other components, it may be in the range of 30 wt% or more and less than 45 wt%. If the soy protein material is isolated soy protein obtained by further purifying soy milk to increase protein purity, the lower limit is more than 70% by weight, or 80% by weight or more, and the upper limit is 99% by weight or less, or 95% by weight or less. It can be.

Analysis of protein content The protein content in the present invention is measured as the amount of nitrogen by the Kjeldahl method, and is obtained by multiplying the amount of nitrogen by a nitrogen conversion factor of 6.25.

-Composition analysis of each component of protein The component composition of the protein of the reduced-fat soybean protein material used in the present invention can be analyzed by SDS polyacrylamide gel electrophoresis (SDS-PAGE).
Hydrophobic interactions, hydrogen bonds, and intermolecular disulfide bonds between protein molecules are cleaved by the action of the surfactant SDS and the reducing agent mercaptoethanol, and negatively charged protein molecules follow their intrinsic molecular weight. By showing the electrophoretic distance, it exhibits a migration pattern characteristic of proteins. After electrophoresis, after staining the SDS gel with Coomassie Brilliant Blue (CBB), calculate the ratio of the density of bands corresponding to various protein molecules to the density of all protein bands using a densitometer. It can be obtained by the method of

(Lipoxygenase protein)
The low-fat soy protein material used in the present invention is also characterized by a very small amount of lipoxygenase protein that is generally water-soluble and easily extracted, and is 1% or less per total protein in the low-fat soy protein material, preferably 0.5 % Or less.
When normal undenatured (NSI 90 or higher) soybeans are used as the raw material, the lipoxygenase protein exists in a soluble state, and therefore when extracted with water, it is extracted to the water-soluble fraction side. On the other hand, in the present invention, the lipoxygenase protein remains in the insoluble fraction side because it is inactivated and insolubilized in the raw soybean by heat treatment.
Since the ratio of the lipoxygenase protein in the protein of the reduced-fat soy protein material is extremely small, there is an advantage that it is possible to obtain soy milk that keeps the lipid content at an extremely low level.

  In the case of a lipoxygenase protein, there are usually three types, L-1, L-2 and L-3, and the content can be calculated from the intensity of these bands corresponding to the lipoxygenase protein by the above-described electrophoresis method.

(Lipophilic protein: LP)
The reduced-fat soybean protein material used in the present invention is characterized in that the content of lipophilic proteins (Lipophilic Proteins) is less than that of general soybean materials among the types of proteins. Lipophilic protein refers to a group of minor acid-precipitating soybean proteins other than glycinin (7S globulin) and β-conglycinin (11S globulin) among the major acid-precipitating soybean proteins of soybean, such as lecithin and glycolipids. It accompanies many polar lipids. Hereinafter, it may be simply abbreviated as “LP”.
LP is a mixture of miscellaneous proteins, so it is difficult to identify each protein and measure the LP content precisely, but by calculating the following LCI (Lipophilic Proteins Content Index) value Can be estimated.
According to this, the LCI value of the protein in the reduced-fat soy protein material is usually 40% or less, more preferably 38% or less, and still more preferably 36% or less.
When normal undenatured soybeans (NSI 90 or higher) are used as raw materials, LP exists in a soluble state, so when extracted with water, it is extracted to the water-soluble fraction. On the other hand, in the case of the reduced-fat soy protein material used in the present invention, LP remains in the insoluble fraction side because LP is deactivated and insolubilized by heat treatment in the raw material soybean.
There is an advantage that it is possible to obtain soy milk that keeps the lipid content at a very low level by the low ratio of LP in the protein of the reduced-fat soy protein material.

[LP content estimation / LCI value measurement method]
(a) As the main protein in each protein, 7S selects α subunit and α ′ subunit (α + α ′), 11S selects acidic subunit (AS), LP selects 34 kDa protein and lipoxygenase protein (P34 + Lx), The staining ratio of each protein selected by SDS-PAGE is determined. Electrophoresis can be performed under the conditions shown in Table 1.
(b) X (%) = (P34 + Lx) / {(P34 + Lx) + (α + α ′) + AS} × 100 (%) is obtained.
(c) Since the LP content of the separated soybean protein prepared from low-denatured defatted soybean is measured by the fractionation method of methods 1 and 2 before heat sterilization, it is about 38%, so that X = 38 (%) (P34 + Lx) is multiplied by the correction coefficient k * = 6.
(d) That is, the estimated LP content (Lipophilic Proteins Content Index, hereinafter abbreviated as “LCI”) is calculated by the following equation.

(Table 1)

(Lipid)
The reduced-fat soy protein material used in the present invention is characterized in that it contains lipids only at a value lower than the ratio of the lipid content / protein content of soy flour, which is a raw material, and the content of polar lipids as well as neutral lipids is low. . On the other hand, general reduced-fat soymilk is obtained by water-extracting defatted soybeans obtained by defatting soybeans with hexane, but the reduced-fat soymilk is still abundant because polar lipids are not removed.
Therefore, the lipid content in the reduced-fat soy protein material used in the present invention is obtained by using the mixed solvent of chloroform: methanol 2: 1 (volume ratio) and the amount of the extract extracted for 30 minutes at the normal pressure boiling point as the total lipid content. As a value obtained by calculating the lipid content. As the solvent extraction device, “Soxtec” manufactured by FOSS can be used. The above measurement method is referred to as “chloroform / methanol mixed solvent extraction method”.

The reduced-fat soy protein material used in the present invention has a lipid content of less than 10% by weight, preferably less than 9% by weight, more preferably less than 8% by weight, still more preferably less than 5% by weight, more preferably with respect to the protein content. Is 4% by weight or less, and can be 3% by weight or less. That is, one important feature is that the total lipid including neutral lipids and polar lipids is much less than protein. The defatted soymilk extracted from defatted soybeans defatted using a normal organic solvent is almost free of neutral lipids, but part of the polar lipids are extracted, so the lipid content of the protein is approximately 5-6% by weight. is there. That is, the reduced-fat soy protein material used in the present invention has a reduced amount of lipids, particularly polar lipids, equivalent to or higher than that of defatted soymilk using an ordinary organic solvent.
Furthermore, the lipid content per dry matter is also 5% by weight or less, preferably 3% by weight or less, more preferably 2% by weight or less, and further preferably 1.5% by weight or less.

(Plant sterol)
The reduced-fat soy protein material used in the present invention is characterized in that the content of plant sterols relative to lipids is significantly higher than that of ordinary defatted soymilk.
Plant sterols are contained in soybean seeds in an amount of about 0.3% by weight and mainly contain sitosterol, campesterol, stigmasterol and the like. Since plant sterols contained in these soybeans have low polarity, when extracting soybean oil with an organic solvent such as hexane, most of the plant sterols migrate to the soybean oil side. Removed. Therefore, the amount of plant sterol is very small in defatted soybean.
On the other hand, in the reduced-fat soy protein material used in the present invention, campesterol and stigma, which are plant sterols that have high affinity for lipids and are insoluble in water, despite the low content of both neutral lipids and polar lipids. It has been found that a particularly large amount of sterol remains. Thus, it is extremely difficult to increase the content of plant sterols relative to lipids in the reduced-fat soy protein material, except for a method of adding separately, and the present invention provides a soy protein material containing a large amount of plant sterols with almost no lipid. Has the advantage of being able to.
The total content of campesterol and stigmasterol is about 40 to 50 mg per 100 g of fat in the reduced-fat soy protein material prepared from defatted soybeans defatted with an organic solvent such as hexane. The reduced-fat soy protein material used in the present invention has a high content of at least 200 mg per 100 g of lipid, preferably 230 mg or more, more preferably 400 mg or more, more preferably 450 mg or more, more preferably 500 mg or more. .

The content of these plant sterols can be obtained by a general method such as obtaining the ratio of the peak area to the standard product by chromatography after extraction with an organic solvent.
For example, it can be analyzed according to the sterol quantitative method (No. 11014761-attached analysis method flowchart) of the Japan Food Analysis Center. Specifically, 1.2 g of a sample was collected, dispersed in 50 ml of 1 mol / L potassium hydroxide ethanol solution, saponified, 150 ml of water and 100 ml of diethyl ether were added, and unsaponifiable matter was extracted into the ether layer. Add 50 ml of diethyl ether twice and extract. The extracted unsaponified diethyl ether layer is washed with water, dehydrated and filtered, and the solvent is removed by volatilization. Thereafter, the extract is washed with 10 ml of diethyl ether: hexane (8:92) solution by column chromatography (silica cartridge column) and eluted with 25 ml of diethyl ether: hexane (20:80) solution. To the solution is added 0.5 mg of 5α-cholestane as an internal standard, and the solvent is removed by volatilization. 5 ml of hexane is added to this sample, and the target plant sterol is detected by gas chromatography (hydrogen flame ion detector). The conditions of the gas chromatographic method can be performed as follows.

<Gas chromatograph operating conditions>
Model: GC-2010 [Shimadzu Corporation]
Detector: FID
Column: DB-1 [J & W SCIENTIFIC] φ0.25mm × 15m, film thickness 0.25μm
Temperature: Sample inlet 290 ° C, detector 290 ° C
Column 240 ℃ → 3 ℃ / min temperature rise → 280 ℃
Sample introduction system: Split (split ratio 1:30)
Gas flow rate: Helium (carrier gas) 2.3ml / min
Helium (makeup gas) 30ml / min
Gas pressure: Hydrogen 40ml / min, Air 400ml / min

(Isoflavones)
The reduced-fat soy protein material used in the present invention is also characterized by a relatively high content of isoflavones. Specifically, the content per dry matter is preferably 0.10% by weight or more. The content of isoflavones is determined by the analytical method described in “Soy Isoflavone Food Quality Standards (Public Notice No. 50, Revised Review)” (Japan Health and Nutrition Food Association, issued on March 6, 2009). Can be quantified according to In the present invention, the content of isoflavones represents an equivalent as a glycoside.

(Dry matter content)
When the reduced-fat soy protein material used in the present invention is reduced-fat soymilk and the property is liquid, the dry matter is usually about 3 to 20% by weight, but is not particularly limited. In other words, it may be hydrated to give a low-viscosity liquid, or it may be made highly viscous by concentration processing such as vacuum concentration or freeze concentration, or powdered by powder processing such as spray drying or freeze drying. It may be.

(Manufacturing mode of reduced-fat soy protein material)
The method for producing the reduced-fat soymilk used in the present invention and other soy protein materials using the reduced-fat soymilk as a raw material has, for example, a water-soluble nitrogen index (hereinafter referred to as “NSI”) of 20 to 77. After the step of preparing a suspension by adding water to fat-containing soybeans, preferably 20 to 70 and having a lipid content per dry matter of 15% by weight or more, the suspension is solid-liquid separated and neutralized. It can be obtained by transferring lipids and polar lipids to the insoluble fraction, removing the insoluble fraction, and collecting the water-soluble fraction containing protein and carbohydrate. Hereinafter, this production mode will be described.

-Raw soybean and its processing As soybean which is the raw material of the reduced-fat soybean protein material, fat-containing soybeans such as full-fat soybeans or partially defatted soybeans are used. Examples of partially defatted soybeans include those obtained by partially defatting whole fat soybeans by physical extraction treatment such as compression extraction. Generally, about 20 to 30% by weight of lipid per dry matter is contained in full fat soybeans, and there are some lipids of 30% by weight or more for special soybean varieties, although not particularly limited, A material containing at least 15% by weight or more, preferably 20% by weight or more of lipid is suitable. The form of the raw material may be in the form of half cracked soybeans, grits, powder.
If it is excessively defatted and the lipid content is too low, it will be difficult to obtain a reduced-fat soy milk containing a large amount of plant sterol while containing a small amount of lipid. In particular, defatted soybeans extracted with an organic solvent such as hexane and having a neutral lipid content of 1% by weight or less are not preferable because the good flavor of soybeans is impaired.

In the above-mentioned fat-containing soybean, most of the protein is in an unmodified and soluble state in the natural state, and NSI is usually over 90, but in the present invention, NSI is 20 to 77, preferably 20 to 70. It is appropriate to use processed soybeans that have been treated. A more preferable lower limit of NSI can be 40 or more, more preferably 41 or more, still more preferably 43 or more, and most preferably 45 or more. A more preferable upper limit of NSI can be less than 75, more preferably less than 70, and a lower NSI of less than 65, alternatively less than 60, or less than 58 can be used.
Such processed soybeans are obtained by performing processing such as heat treatment or alcohol treatment. The processing means is not particularly limited, and for example, heat treatment such as dry heat treatment, steam treatment, superheated steam treatment, microwave treatment, hydrous ethanol treatment, high pressure treatment, and combinations thereof can be used.

For example, when the NSI is a high value of 80 or more, the separation efficiency of lipid and protein decreases, the lipid content of the reduced-fat soy protein material tends to increase, and the flavor has a strong blue odor.
For example, when performing heat treatment with superheated steam, the treatment conditions are affected by the production environment, so it can not be said unconditionally, but the NSI of processed soybeans is used in about 5 to 10 minutes using superheated steam at about 120 to 250 ° C. The processing conditions may be selected as appropriate so that the value falls within the above range, and no particular difficulty is required for the processing. For convenience, commercially available soybeans with NSI processed in the above range can also be used.

NSI can be expressed as a ratio (% by weight) of water-soluble nitrogen (crude protein) in the total nitrogen amount based on a predetermined method. In the present invention, NSI is a value measured based on the following method. .
That is, 100 ml of water is added to 2.0 g of a sample, followed by stirring and extraction at 40 ° C. for 60 minutes, followed by centrifugation at 1400 × g for 10 minutes to obtain supernatant 1. 100 ml of water is added again to the remaining precipitate, followed by stirring and extraction at 40 ° C. for 60 minutes, and centrifugation at 1400 × g for 10 minutes to obtain supernatant 2. Supernatant 1 and supernatant 2 are combined, and water is further added to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of nitrogen recovered as a filtrate (water-soluble nitrogen) to the total nitrogen in the sample is expressed as% by weight.

  The processed soybean is preferably subjected to a tissue destruction treatment such as pulverization, crushing, and pressure bias by dry or wet in advance before water extraction. In tissue destruction treatment, it may be swollen in advance by water immersion or steaming, thereby reducing the energy required for tissue destruction, and eluting and removing components with unpleasant taste such as whey protein and oligosaccharides, as well as water retention The extraction ratio of globulin proteins (especially glycinin and β-conglycinin) having a high ability to gel and gelling ability, that is, the ratio of transfer to a water-soluble fraction can be further increased.

-Water extraction from raw soybeans Water extraction is performed by adding 3 to 20 times, preferably 4 to 15 times, the amount of water to the fat-containing soybeans and suspending the fat-containing soybeans. The higher the rate of hydrolysis, the higher the extraction rate of the water-soluble component and the better the separation. However, if it is too high, concentration is required and costs increase. Further, when the extraction process is repeated twice or more, the extraction rate of the water-soluble component can be further increased.

  The extraction temperature is not particularly limited, but the higher the extraction rate of water-soluble components, the more easily fats and oils are solubilized, and the fat of reduced-fat soy milk becomes higher, so 70 ° C or lower, preferably 55 ° C or lower It is good to do it. Or it can also carry out in the range of 5-80 degreeC, Preferably it is 50-75 degreeC.

  The higher the extraction pH (pH of the soy suspension after addition) is, like the temperature, the higher the extraction rate of the water-soluble components, but the fats and oils are also easily solubilized and the fat of the reduced-fat soy milk tends to increase. Conversely, if the pH is too low, the protein extraction rate tends to be low. Specifically, the lower limit can be adjusted to pH 6 or higher, pH 6.3 or higher, or pH 6.5 or higher. The upper limit can be adjusted to pH 9 or lower, pH 8 or lower, or pH 7 or lower from the viewpoint of increasing lipid separation efficiency. Alternatively, from the viewpoint of increasing the protein extraction rate, it is possible to adjust the pH to 9 to 12 more alkaline.

-Solid-liquid separation after water extraction After water extraction, the suspension of fat-containing soybeans is subjected to solid-liquid separation by centrifugation, filtration or the like. At this time, not only neutral lipids but also most of the lipids including polar lipids are not eluted in the water extract, but transferred to the insolubilized protein or dietary fiber to make the precipitation side (insoluble fraction). is important. Specifically, 70% by weight or more of the lipid of the fat-containing soybean is transferred to the precipitation side. In addition, a small amount of lipid is also eluted on the supernatant side during extraction, but it is not finely emulsified like the lipid in soy milk, and it is centrifuged at 15,000 xg or less, or about 5,000 xg or less. In this respect, it is preferable to use a centrifuge. Depending on the equipment used, the centrifugal separator can be ultracentrifugated at 100,000 × g or more. In the case of the reduced-fat soy protein material used in the present invention, the ultracentrifugal separator is not used. Implementation is possible.
Further it is also possible to promote lipid separation from soymilk by adding demulsifier after the time of water extraction or water extraction, demulsifier has a particularly limited. However, the preparation of the reduced-fat soybean protein material used in the present invention can be carried out without using a demulsifier.

By solid-liquid separation after the water extraction step, not only neutral lipids but also polar lipids can be transferred to the insoluble fraction, and the other water-soluble fraction can be collected to obtain a reduced-fat soymilk fraction.
When centrifugation is used as the solid-liquid separation, either a two-layer separation method or a three-layer separation method can be used. In the case of the two-layer separation method, the supernatant is collected as a water-soluble fraction. When using the three-layer separation method, (1) floating layer (cream fraction with the smallest specific gravity containing lipid), (2) intermediate layer (water-soluble fraction containing a small amount of protein and carbohydrate), (3) It is divided into three-layer fractions: a sediment layer (insoluble fraction rich in lipids and dietary fibers). In this case, an intermediate layer (2) of a water-soluble fraction having a low lipid content may be used.

○ Reduced-fat soymilk The obtained water-soluble fraction can be used as it is, or, if necessary, through a concentration process, a heat sterilization process, a powdering process, etc. to obtain a reduced-fat soymilk used in the present invention.

○ Separated soy protein High protein purity by removing soy whey components such as whey protein and oligosaccharides from the reduced-fat soy milk obtained above, concentrating the protein, neutralizing, sterilizing, drying and pulverizing if necessary Isolated soy protein can be prepared. Any known method can be used to remove the soy whey component. For example, the most common reduced-fat soymilk is adjusted to an acidic pH (about pH 4 to 5) near the isoelectric point, and the protein has an isoelectric point. In addition to a method of precipitating and removing the whey from the supernatant by centrifugation or the like and collecting the precipitate, a method of removing a relatively low molecular weight whey by membrane separation or the like can be applied.

(Features of reduced-fat soy protein material)
The above-mentioned reduced-fat soy protein material used in the present invention is defatted soymilk obtained by water extraction from defatted soybeans defatted using an organic solvent such as hexane, although all of them are made from fat-containing soybeans. And the protein content is the same as that of isolated soy protein, but the other component composition is significantly different from that of the conventional reduced-fat soy protein material.
The reduced-fat soy protein material has a low content of lipids, particularly polar lipids and a low calorie, as compared with reduced-fat soy milk extracted from defatted soybeans defatted with hexane or the like, and separated soy protein, and organic substances such as hexane. Since no solvent is used, the environmental load is small, and it is not denatured by organic solvents and has a very good flavor. In addition, it is characterized by high oxidation stability due to the low amount of LP together with polar lipids, and very little deterioration of flavor over time. In particular, when dried and used as a powdery material, the storage stability of the flavor is remarkably excellent without the lipid being oxidized unlike ordinary soymilk powder or powdered soy protein.

<Egg white substitute composition>
The reduced-fat soybean protein material used in the present invention can be used in the egg white substitute composition of the present invention as it is in various forms such as a powder type, a concentrated type, and a liquid type. The soy protein material is preferably soy milk or isolated soy protein.

  The egg white substitute composition used in the present invention refers to various edible food compositions using a reduced-fat soy protein material having various functions of egg white, that is, gelling property, emulsifying property, foaming property and the like. . Specifically, it is an edible food composition exemplified by an oil-in-water emulsion, a bubble-containing solution, a bubble-containing fluid, and a gel. Various components other than the reduced-fat soybean protein material can be added to these compositions. For example, fats and oils, saccharides, proteins, minerals, emulsifiers, fragrances, pigments and the like can be used.

(Oil and fat)
The fats and oils used in the egg white substitute composition of the present invention are, for example, palm oil, palm oil, palm kernel oil, corn oil, soybean oil, cottonseed oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pig Examples thereof include various vegetable oils and animal fats such as fat, cacao butter, fish oil and whale oil, and processed oils and fats which have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification.

(Sugar)
Sugars added to the egg white substitute composition of the present invention include, for example, monosaccharides such as glucose and galactose, disaccharides such as sucrose, lactose, maltose and trehalose, and oligosaccharides such as trisaccharides such as maltotriose and raffinose. In addition, oligosaccharides and sugar alcohols such as erythritol, maltitol, and lactitol are exemplified. Furthermore, various starches such as corn, rice, wheat, potato, sweet potato, and cassava, and polysaccharides such as dextrin and modified starch can also be used. In the present invention, these saccharides can be used alone or in combination of two or more.
(protein)
Proteins used in the egg white substitute composition of the present invention include milk proteins such as whole milk, skim milk and casein, soy milk, concentrated soy protein, soy protein such as isolated soy protein, gluten such as wheat, rice and corn, Examples include egg proteins such as whole egg, egg white, and egg yolk.

(emulsifier)
As an emulsifier used in the egg white substitute composition of the present invention, natural emulsifiers such as lecithin and the following synthetic emulsifiers can be used. Examples of synthetic emulsifiers include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin. Examples include fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like.

(Other raw materials)
Furthermore, in the egg white substitute composition of the present invention, if necessary, flavoring ingredients such as inorganic salts, organic acid salts, gelling agents, thickening polysaccharides, flavorings, seasonings, coloring agents, preservatives, antioxidants. , PH adjusters and the like may be blended. The blending amount of these components is preferably 10% by weight or less in the dry matter of the egg white substitute composition of the present invention.

(Oil-in-water emulsion)
The oil-in-water emulsion is prepared by adding the above-described various fats and oils to an aqueous solution of egg white substitute composition using a reduced-fat soy protein material. When the above-mentioned emulsifier is added, it is suitable for emulsification. These oils and fats are reasonable 1 to 30 times, preferably 5 to 15 times the protein of the reduced-fat soybean protein material. It is preferable to prepare an emulsion having a diameter of about 5 μm by homogenization after the addition of fats and oils.

(Bubble-containing solution, bubble-containing fluid)
The bubble-containing solution or the bubble-containing fluid is prepared by foaming an aqueous solution of an egg white substitute composition using a reduced-fat soy protein material. The egg white substitute composition aqueous solution changes its state depending on the concentration of the reduced-fat soy protein material, the degree of foaming, and the amount of other components, and becomes a solution or fluid. It is appropriate that the reduced-fat soy protein material is an aqueous solution of about 5% by weight, preferably about 1 to 10% by weight. When the above-mentioned emulsifier is added, the foaming property, foaming stability and the like are improved, which may be preferable. It is also effective to add sugars. The addition amount at that time is preferably 1 to 50% by weight, more preferably 3 to 20% by weight, in the dry matter of the egg white substitute composition.

(Gel-like material)
The gel-like product can be obtained by heating an egg white substitute composition aqueous solution using a reduced-fat soy protein material. At this time, it is preferable to add various other raw materials. It is appropriate that the reduced-fat soy protein material is an aqueous solution of about 1 to 40% by weight, preferably about 10 to 30% by weight. Furthermore, it can be used in combination with the above-mentioned sugars, fats and oils, proteins and other raw materials, for example, other gelling agents such as gelatin, agar, carrageenan, alginic acid, flavoring agents, coloring agents, inorganic salts, organic salts and the like.

(Egg white substitute food)
The egg white substitute food of the present invention means a food in which an egg white raw material is generally used, wherein a part or all of the egg white raw material is replaced with the above egg white substitute composition. Specifically, it is baking products, such as meringue, dressing, mayonnaise, gel food, and confectionery products. Whether it has been replaced is not limited for the subjective purpose of those skilled in the art, but as a result, whether it has been replaced is interpreted from an objective point of view. The replacement rate of the egg white substitute composition with the egg raw material can be set to, for example, 50% by weight or more, 70% by weight or more, 90% by weight or more when it is desired to increase the proportion of the vegetable raw material by a higher replacement rate. If it is 100% by weight, it can be a pure vegetable egg white substitute food, which is also suitable for patients with egg white allergies. Further, while maintaining the physical properties derived from egg white, the substitution rate can be less than 50% by weight, 30% by weight or less, or 10% by weight or less for the purpose of cost reduction. The blending amount of the egg white substitute composition in the egg white substitute food and drink of the present invention is not particularly limited because it varies depending on the form of the food or drink, but is generally 1 to 100% by weight, preferably 10 to 95% by weight in terms of dry matter. it can.
Although the typical aspect (form of the product in which the egg white raw material is used) of the egg white substitute food is shown below, it cannot be overemphasized that it is not limited to the following aspect. The egg white substitute food can be produced by a known method such as a commonly used method except that a part or the whole of the egg white raw material is replaced with the egg white substitute composition.

(Meringue-like food)
Ordinary meringue-like foods refer to those obtained by adding oligosaccharides to egg white and whipping them, or confectionery using them. In the present invention, an egg white substitute composition using a reduced-fat soy protein material and a preparation prepared in the same manner as an ordinary meringue and a baked confectionery are referred to as meringue-like food. It is also possible to whip without adding oligosaccharides and add to coffee or the like.

(Dressing-like food, mayonnaise-like food)
The dressing-like food and mayonnaise-like food according to the present invention refer to an egg white substitute composition using a reduced-fat soy protein material and an oil-in-water emulsion obtained by adding fats and various food materials.

(Gel-like food)
The gel-like food in the present invention mainly refers to various desserts. These are not limited to puddings that utilize the gelling power of egg white, but also include jelly, mousse, and the like. Also included are foods used in the hope of improving physical properties, such as side dishes such as steamed egg custard and egg tofu, ham, sausage, fish paste products, and noodles.

(Confectionery)
The confectionery in the present invention is a baked product made from the above egg white substitute composition or meringues using the composition. Specific examples include Lang de Cha, Tuile, Financier, light snow, chiffon cake, icing, macaroon, and duckworth. These can be obtained by adding other raw materials to the egg white substitute composition and baking.

  Examples of the present invention will be described below. Hereinafter, “%” means “% by weight” unless otherwise specified. Analysis of lipids was performed according to the chloroform / methanol mixed solvent extraction method unless otherwise specified.

(Production Example 1) Preparation of reduced-fat soymilk A1 9 times the amount of soy flour 5kg NSI 56 by wet heat treatment, add 60 ° C water to make a suspension, stir for 30 minutes while keeping warm, water Extracted. The pH at this time was 6.5. Centrifugation of a three-layer separation method was continuously performed at 6,000 × g, and separated into (1) a floating layer, (2) an intermediate layer, and (3) a precipitation layer. (2) 12 kg of reduced-fat soymilk was recovered as an intermediate layer. The obtained fractions are freeze-dried, and dry matter as a general component, and protein (by Kjeldahl method), lipid (by chloroform / methanol mixed solvent extraction method) and ash content per dry matter are measured, and lipoxygenase by SDS-PAGE. The LCI value was analyzed as an estimate of protein content and LP content. (See Table 2). Further, the reduced-fat soymilk A1 was concentrated under reduced pressure and the dry matter concentration was increased to 11.0% by weight to obtain a reduced-fat soymilk A2.

(Comparative Production Example 1) Preparation of hexane defatted soymilk B1 Same as Production Example 1 except that hexane defatted soy flour (NSI89) was used as the raw material soy flour, the addition rate was 10 times, and the extraction time was 30 minutes. Thus, defatted soymilk was prepared. The pH at the time of extraction was 6.5. The defatted soymilk B1 was obtained by concentrating the defatted soymilk B1 under reduced pressure and increasing the dry matter concentration to 9.3% by weight.

(Production Example 2) Preparation of reduced-fat soy protein material (isolated soy protein)
300 kg of water was added to 20 kg of soybean powder with NSI adjusted to 55, adjusted to pH 6.5, and extracted with stirring at 50 ° C. for 30 minutes. Separation was carried out at 1,400 × g for 10 minutes with a centrifuge, and separated into a cream layer, an intermediate layer, and a precipitation layer (Okara). After concentrating soymilk as an intermediate layer to a dry matter amount of 12%, an appropriate amount of hydrochloric acid was added to adjust the pH to 4.5. Further, separation was performed at 3,000 × g for 15 minutes using a centrifuge, and the precipitate was recovered.
Water was added to the separated precipitate to a dry matter amount of 18%, and an appropriate amount of aqueous sodium hydroxide solution was added to adjust the pH to 7.5. After drying under pressure and heat, spray drying was performed to prepare isolated soy protein.
The analysis results of the obtained soy protein isolate were 96.0% dry matter, 82.1% protein per dry matter, 1.90% total fat (2.31% per protein), 6.57% ash, and 5.43% carbohydrate. Moreover, the plant sterol was 10.7 mg per 100 g of dry matter (564 mg per 100 g of lipid), and the total content of isoflavones was 0.301% per dry matter.

(Comparative Production Example 2) Preparation of full-fat soy milk C1 Full-fat soy milk C1 was prepared in the same manner as in Production Example 1 except that normal soybean flour was used as a raw material, the amount of water addition was 10 times, and the extraction time was 30 minutes. did. The pH at the time of extraction was 6.5. Further, the whole fat soymilk C1 was concentrated under reduced pressure and the dry matter concentration was increased to 9.3% by weight to obtain a full fat soymilk C2.

  The reduced-fat soymilk A1 obtained in Production Example 1, the de-fat soymilk B1 obtained in Comparative Production Example 1, the separated soy protein obtained in Production Example 2, and produced by the method of JP-T-2009-528847 Isolated soy protein “GPF Meat SPI 6500” (manufactured by Specialty Protein Producers) and commercially available isolated soy protein “Fujipro F” (Fuji Oil Co., Ltd.) manufactured from defatted soybean defatted with hexane )) As an analysis sample, the dry matter content as a general component, and the protein content per dry matter (by Kjeldahl method), lipid content (by chloroform / methanol mixed solvent extraction method) and ash content, and SDS- PAGE estimated lipoxygenase protein content, LP content LCI value, plant sterol content per 100g lipid (campesterol and stigmastero Sum of Le content) Analytical data (mg) are summarized in Table 2. When the total content of isoflavones contained in the reduced-fat soymilk A1 obtained in Production Example 1 was analyzed, it was found to be 0.266% per dry matter.

※ カッコ内数値は蛋白質あたりの脂質含量（%） (Table 2)

* Figures in parentheses are lipid content per protein (%)

(Example 1) Preparation of mayonnaise-like food For 48.5 parts by weight of reduced-fat soymilk A2 prepared in Production Example 1, 1.5 parts by weight of powder-mixed purified salt, modified starch ("Yugao" Matsutani Chemical Co., Ltd. )) 1.5 parts by weight, xanthan gum ("SAN ACE" Saneigen FFI Co., Ltd.) 0.05 parts by weight, seasoning 1.0 parts by weight, dissolved by stirring at 70 ° C for 10 minutes with a homomixer, While adding 11.8 parts by weight of rice vinegar and continuing stirring, 30.0 parts by weight of rapeseed oil was added in several portions, a fragrance was added, and after stirring sufficiently, it was rapidly cooled in an ice-water bath. With respect to this, when a No. 4 rotor was used with a BM type viscometer and measured at 10 ° C. and 6 rpm for 1 minute, the viscosity was 46,000 mPa · s.
The obtained mayonnaise-like food had low allergenicity and was preferable. In addition, it was about 50kcal per serving (15g), which was half of general commercial mayonnaise (about 100kcal).

(Comparative Example 1)
A mayonnaise-like food was prepared under the same conditions as in Production Example 1. However, full-fat soymilk C2 prepared in Comparative Production Example 2 was used in place of the reduced-fat soymilk A2. The mayonnaise-like foods obtained in the examples had higher mold retention, good emulsification, and good flavor compared to the comparative examples.

(Example 2) Preparation of meringue-like food A mixture of 150 parts of reduced-fat soymilk A2 and 150 parts of granulated sugar prepared in Production Example 1 was stirred for 10 minutes using a Kenmix mixer to obtain a meringue-like food. The obtained meringue-like food was baked in an oven at 120 ° C. for 1 hour to obtain a baked confectionery.

(Comparative Example 2)
A mixture of 150 parts of full fat soymilk C2 and 150 parts of granulated sugar prepared in Comparative Production Example 2 was stirred for 10 minutes using a Kenmix mixer to obtain meringues. The obtained meringues were baked in an oven at 120 ° C. for 1 hour to obtain meringue confectionery.

(Comparative Example 3)
A mixture of 150 parts of defatted soymilk B2 and 150 parts of granulated sugar prepared in Comparative Production Example 1 was stirred for 10 minutes using a Kenmix mixer to obtain meringues. The obtained meringues were baked in an oven at 120 ° C. for 1 hour to obtain meringue confectionery.
The flavor evaluation results of the foaming and baked formed confectionery each meringue-like food was obtained as described above are shown in the table below. As for foaming, 5 was observed when sufficient foaming was observed, 4 was observed when foaming was observed, 3 was observed when slight foaming was observed, 2 was observed when foaming was hardly observed, and 2 foaming was observed. The case where there was not was evaluated as 1. In addition, for the flavor of baked goods, conducted at five, the "delicious" 5, a "slightly delicious" 4, the "normal" 3, the "somewhat bad" 2, was evaluated "bad" as 1.

減脂豆乳を用いることにより、全脂豆乳と異なり泡立ちが確認され、また、従来型の脱脂豆乳を用いた場合よりも風味良好であった。 (Table 3)

By using the reduced-fat soymilk, foaming was confirmed unlike the whole-fat soymilk, and the flavor was better than when the conventional defatted soymilk was used.

(Example 3) Mixing with egg white A mixture of 75 parts of reduced-fat soymilk A2, 75 parts of egg white and 150 parts of granulated sugar was stirred for 10 minutes using a Kenmix mixer to obtain meringue. The obtained meringue-like food was baked in an oven at 120 ° C. for 1 hour to obtain a baked confectionery, which was evaluated in the same manner as in Example 2.

(Example 4) Presence or absence of water-soluble soybean polysaccharide 75 parts of reduced-fat soymilk A2, 75 parts of egg white, 150 parts of granulated sugar, water-soluble soybean polysaccharide "Soya Five-S-DA100" (manufactured by Fuji Oil Co., Ltd.) Six parts of the mixed solution was stirred for 10 minutes using a Kenmix mixer to obtain a meringue-like food. The obtained meringue-like food was baked in an oven at 120 ° C. for 1 hour to obtain a baked confectionery, which was evaluated in the same manner as in Example 2.

(Table 4)

  Even when the reduced-fat soymilk and egg white were used in combination, foaming was confirmed and the taste was good, suggesting that the reduced-fat soymilk can be used as an alternative to egg white. Moreover, it was suggested that foaming is improved by adding water-soluble soybean polysaccharide.

(Example 5) Gel-like food Reduced-fat soymilk A1 was freeze-dried to prepare reduced-fat soybean powder. After adding 75 parts of cold water to 25 parts of this powder and adjusting the pH to 7.5, centrifugal defoaming was performed, and 4.2 parts of a 10 wt% solution of transglutaminase “Activa TG-S” (Ajinomoto Co., Inc.) was added, The slurry was molded, heated at 55 ° C. for 30 minutes, and further heat sterilized at 90 ° C. for 30 minutes to obtain a gel food.

(Comparative Example 4)
A gel-like food was prepared in the same manner as in Example 5. However, defatted soybean milk powder “Profit 1000” (produced by Fuji Oil Co., Ltd.) was used in place of the reduced-fat soybean powder. When both were compared, the Example using the reduced-fat soybean powder had a firm and elastic texture compared to the comparative example.

(Example 6) Preparation of Lang de Cha 50 g of sugar was added to 50 g of reduced-fat soymilk A2 to prepare a meringue-like foam-containing fluid. Half of the meringue-like product was added to 60 g of butter previously kneaded at room temperature, mixed and stirred, and 50 g of soft flour was added. Further, the remaining meringue-like material was added, mixed and stirred, and then squeezed from a 1 cm base to a top plate, baked at 120 ° C. for 4 minutes, further raised to 170 ° C. and baked for 10 minutes.

(Example 7) Preparation of Tuile 30 g of reduced-fat soymilk A2 and 30 g of sugar were mixed and stirred, and 40 g of flour was further added and stirred. Furthermore, 40 g of melted butter and vanilla essence were added and stirred. 50 g of sliced almonds were mixed, spread 5 g at a time on the top, and baked at 170 ° C. for 10 minutes.

(Example 8) Preparation of Finanche 120 g of sugar and 40 g of weak flour were mixed, 100 g of reduced-fat soymilk A2 and 15 ml of rum were added, and the mixture was stirred. Separately, 100 g of butter was heated in a pan to make “burnt butter”, cooled, and then backed. Both were mixed and stirred, squeezed into a financier mold and baked at 170 ° C. for 25 minutes.

Claims (10)

The total content of protein and carbohydrate per dry matter is 80% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is less than 10% by weight with respect to the protein content, and campe as a plant sterol. A method for producing an egg white substitute food comprising using a reduced-fat soy protein material in which the sum of sterol and stigmasterol is 200 mg or more per 100 g of lipid as a substitute for part or all of an egg white raw material. The total content of protein and carbohydrate per dry matter is 80% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 5% by weight or less per dry matter, campesterol and stalks as plant sterols. A method for producing an egg white substitute food, comprising using a reduced-fat soy protein material having a sum of tigmasterol of 200 mg or more per 100 g of lipid as a substitute for part or all of the egg white raw material . The Gen'abura soybean protein material is soy milk or isolated soybean protein, according to claim 1 or 2 the preparation of egg white substitute food product according. The food is meringue-like food, dressing-like food, mayonnaise-like food, gel-like food or baked confectionery, the preparation of egg white substitute food according to any one of claims 1-3. Foodstuff a dressing-like food or mayonnaise-like food, by homogenization by adding oil to an aqueous solution using a reduced-fat soybean protein material, you prepare an oil-in-water emulsion of claim 4, wherein A method for producing egg white substitute foods . Foodstuff a meringue-like food, by foaming an aqueous solution with a reduced-fat soybean protein material, you prepare a fluid-like material solution or aerated foam aerated foam, egg white substitute according to claim 4, wherein Food manufacturing method . Foodstuff is a gel-like food, by heating an aqueous solution with a reduced-fat soybean protein material, prepare a gel-like material, the preparation of egg white substitute food according to claim 4, wherein. The method for producing an egg white substitute food according to claim 4, wherein the food is a baked confectionery, and the reduced fat soy protein material or meringue using the same is baked as a raw material . The total content of protein and carbohydrate per dry matter is 80% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is less than 10% by weight with respect to the protein content, and campe as a plant sterol. Use of a reduced-fat soy protein material in which the sum of sterol and stigmasterol is 200 mg or more per 100 g of lipid as an egg white substitute composition. The total content of protein and carbohydrate per dry matter is 80% by weight or more, the lipid content (referred to as a chloroform / methanol mixed solvent extract) is 5% by weight or less per dry matter, campesterol and stalks as plant sterols. Use of a reduced-fat soy protein material in which the sum of tigmasterol is 200 mg or more per 100 g of lipid as an egg white substitute composition.