Fat-reduced soybean protein material and soybean emulsion composition, and processes for production thereof
Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material. Specifically disclosed are: a fat-reduced soybean protein material characterized by containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition characterized by containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more.
1. A process for producing a reduced-fat soybean protein material, comprising the steps of:
(1) adding water to
a modified fat-containing soybean, which comprises, as a raw material, a fat at a content of 15 wt % or more in terms of dry basis and has a Nitrogen Solubility Index (NSI) value in the range from 20 to 65, wherein “modified” means that protein in the fat-containing soybean is denatured to 20 to 65 of NSI,
to prepare a suspension liquid;
(2) subjecting the suspension liquid of the modified fat-containing soybean to a solid-liquid separation to transfer a neutral lipid, a polar lipid and a protein comprising a lipophilic protein as a major component to an insoluble fraction comprising fiber, and
(3) then removing the insoluble fraction and recovering a soluble fraction comprising sugar and protein comprising glycinin and β-conglycinin as major components,
wherein the fat content is calculated as a total amount extracted with a mixed solvent of chloroform and methanol at a volume ratio of 2:1 at an atmospheric boiling point for 30 minutes, and
wherein the NSI value is determined by the following procedure:
(a) adding 100 ml of water to 2.0 g of a sample to obtain a first mixture,
(b) stirring the first mixture at 40° C. for 60 minutes, and then subjecting the first mixture to centrifugation at 1400×g for 10 minutes to obtain a supernatant 1,
(c) adding 100 ml of water to a residual precipitate to obtain a second mixture,
(d) stirring the second mixture obtained in step (c) at 40° C. for 60 minutes, and then subjecting the second mixture to centrifugation at 1400×g for 10 minutes to obtain a supernatant 2,
(e) combining supernatant 1 and supernatant 2, and adding water to 250 ml to obtain a third mixture,
(f) filtering the third mixture with No. 5A filter paper to obtain a filtrate,
(g) determining a nitrogen content in the filtrate by the Kjeldahl method,
(h) determining a nitrogen content in the sample by the Kjeldahl method, and
(i) calculating the NSI value as wt % by dividing the nitrogen content in the filtrate by the nitrogen content in the sample.
2. A process for producing a soybean protein isolate, comprising removing a soybean whey component from the reduced-fat soybean protein material obtained by the process according to claim 1 .
3. The process according to claim 1 , wherein a fat transfer rate from the modified fat-containing soybean to the soluble fraction is 10% or less.
4. The process according to claim 1 , wherein the step ( 1 ) is carried out at a pH of 6 or higher and 7 or less.
5. The process according to claim 1 , wherein the NSI value of the modified fat-containing soybean is 20 or more and less than 60, wherein “modified” means that protein in the fat-containing soybean is denatured to 20 to 60 of NSI.
6. A process for reducing a fat of a soybean material, which comprises the steps of:
(1) adding water to
a modified fat-containing soybean, which comprises, as a raw material, a fat at a content of 15 wt % or more in terms of dry basis and has a Nitrogen Solubility Index (NSI) value in the range from 20 to 65, wherein “modified” means that protein in the fat-containing soybean is denatured to 20 to 65 of NSI,
to prepare a suspension liquid,
(2) subjecting the suspension liquid of the modified fat-containing soybean to a solid-liquid separation to transfer a neutral lipid, a polar lipid and a protein comprising a lipophilic protein as a major component to an insoluble fraction comprising fiber, and
(3) then removing the insoluble fraction and recovering a soluble fraction comprising sugar and protein comprising glycinin and β-conglycinin as major components,
wherein the fat content is calculated as a total amount extracted with a mixed solvent of chloroform and methanol at a volume ratio of 2:1 at an atmospheric boiling point for 30 minutes, and
wherein the NSI value is determined by the following procedure:
(a) adding 100 ml of water to 2.0 g of a sample to obtain a first mixture,
(b) stirring the first mixture at 40° C. for 60 minutes, and then subjecting the first mixture to centrifugation at 1400×g for 10 minutes to obtain a supernatant 1,
(c) adding 100 ml of water to a residual precipitate to obtain a second mixture,
(d) stirring the second mixture obtained in step (c) at 40° C. for 60 minutes, and then subjecting the second mixture to centrifugation at 1400×g for 10 minutes to obtain a supernatant 2,
(e) combining supernatant 1 and supernatant 2, and adding water to 250 ml to obtain a third mixture,
(f) filtering the third mixture with No. 5A filter paper to obtain a filtrate,
(g) determining a nitrogen content in the filtrate by the Kjeldahl method,
(h) determining a nitrogen content in the sample by the Kjeldahl method, and
(i) calculating the NSI value as wt % by dividing the nitrogen content in the filtrate by the nitrogen content in the sample.
7. The process according to claim 6 , wherein the NSI value of the modified fat-containing soybean is 20 or more and less than 60, wherein “modified” means that protein in the fat-containing soybean is denatured to 20 to 60 of NSI.