Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process... – Enzymatic production of a protein or polypeptide
Patent
1996-08-09
1997-09-02
Ketter, James
Chemistry: molecular biology and microbiology
Micro-organism, tissue cell culture or enzyme using process...
Enzymatic production of a protein or polypeptide
530378, C07K 112, A23C 1110, A23J 114, A23J 316
Patent
active
056630581
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The present invention relates to a process for producing a soybean protein material, especially, a soybean protein powder having good water-dispersibility. It also relates to a process for producing a soybean protein powder having low solution viscosity and gel-forming ability upon heating. The soybean protein powder of the present invention is a soybean protein material suitable for using thick drinking food such as soup, pickling solutions and the like.
PRIOR ART
JP-B 48-24262 discloses a soybean protein product obtained by hydrolyzing soybean protein with a specific enzyme and spray-drying the hydrolyzed product and there is described that fats and oils, saccharides, vitamins and the like which have been pasteurized or sterilized separately can be added thereto before or after heat treatment. However, the product is a kind of oligopeptides having a low molecular weight such as that having a hydrolysis degree of about 24 of APL (average peptide length). Therefore, the product does not have gel-forming ability with sufficient water-solubility and whipping-ability and is unsuitable for thick drinking food and pickling solutions due to foaming.
In addition, JP-A 58-180796, a catalog of Lucas Meyer Corp. and the like teach methods for coating soybean protein with lecithin. However, they are not a method for dispersing soybean protein.
Further, JP-A 5-328939 discloses the use of a enzymatically hydrolyzed product of soybean protein as a pickling solution. JP-A 6-46799 discloses the use of a hydrolyzed product of soybean protein with an esterase as a pickling solution. However, any fats and oils are not used together with soybean protein and soybean protein is used alone.
On the other hand, when a past of a soybean protein powder (water-added and kneaded product) is heated, it forms a gel having good properties. Then, for example, a soybean protein powder is incorporated into a mixture of raw materials for meat products, or raw materials for meat products is soaked in a soybean protein solution. However, since a conventional soybean protein solution has high viscosity, there is such a problem that, when it is used as a solution for soaking, a large amount of a soybean protein solution cannot be incorporated into raw materials of meat products.
OBJECTS OF THE INVENTION
As indicated above, mere enzymatic hydrolysis of a soybean protein isolate causes lowering of gel-forming ability and increase in foaming and therefore, for preparation of thick drinking food such as soup or pickling solutions, there is a problem of workability. The main object of the present invention is to provide a soybean protein material having good flavor and color tone which has high salting-in property in so far as it has gel-forming ability satisfactory for a pickling solution, which is readily dispersed in water upon preparation of a pickling solution, which has less foaming ability so that a pickling solution having a high concentration can be prepared (i.e., with low viscosity), and which does not form a pool of a pickling solution after injection of the solution into ham.
SUMMARY OF THE INVENTION
In order to attain the above objects, the present inventors have studied intensively. As a result, it has been found that a soybean protein material, wherein the above problem in conventional soybean protein materials is improved, can be obtained by enzymatically hydrolyzing soybean protein to a certain extent, and by emulsifying the hydrolyzed soybean protein with a oil-and-fat ingredient in an aqueous system and, upon drying, dispersing an emulsifier in the resultant emulsified mixture and drying. Thus, the present invention has been completed.
That is, the first aspect of the present invention is a process for producing a soybean protein material which comprises the steps of hydrolyzing soybean protein with a protease in an aqueous system to a hydrolysis degree of 5 to 20; emulsifying an oil-and-fat ingredient with the soybean protein in an amount of 5 to 50 parts by weight per 100 parts by weight of the s
REFERENCES:
patent: 3985913 (1976-10-01), Johnson et al.
patent: 5514655 (1996-05-01), DeWille et al.
Hirotsuka Motohiko
Kudo Toru
Miyazaki Tatsumi
Otani Yasuo
Fuji Oil Company Limited
Ketter James
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