JPH099862A - Suppression of maillard reaction of protein and processed food and drink containing milk - Google Patents

Abstract

PURPOSE: To hardly affect the nutritive value, flavor, etc., of a protein and safely suppress the Maillard reaction in preservation of proteins and thermal sterilization thereof. CONSTITUTION: A transglutaminase in an amount of 0.1-200 units based on 1g proteins in a substance containing the proteins is reacted therewith to suppress the Maillard reaction of the proteins. The browning reaction of milk proteins and deterioration in flavor, etc., due to the Maillard reaction in thermal sterilization when producing a processed food and drink and preservation can be prevented in the resultant processed food and drink comprising the substance containing the proteins. Thereby, the open date can remarkably be prolonged.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for inhibiting a protein Maillard reaction and processed foods and drinks containing milk. More specifically, the protein contained in processed foods and drinks containing milk is browned to reduce its commercial value. The present invention relates to a method capable of suppressing the Maillard reaction, which is one of the causes of shortening the storage period and shortening the storage period, and a processed food or drink containing milk containing a milk protein-containing product obtained by the method.

[0002]

2. Description of the Related Art The Maillard reaction accompanied by browning of food is
It is known to be derived from an aminocarbonyl reaction between a protein and a saccharide. It is also known that the nutritional value of protein decreases as the browning reaction proceeds. It is believed that this is mainly due to a decrease in essential amino acids due to the production of browning reaction substances such as melanoidin, a decrease in digestibility, and a production of nutrient absorption inhibitors.

The browning reaction caused by the Maillard reaction and the like proceeds in a protein-containing processed food / beverage product distributed at room temperature and in a hot bender during heat sterilization and storage during the production thereof, thereby lowering the commercial value. There is a problem of shortening the expiration date. In particular, processed foods and drinks are more likely to undergo hydrolysis to lower the molecular weight when stored under acid rather than neutrality, and the browning reaction is more likely to proceed. Known factors that influence such browning reaction are heating temperature and time, storage temperature and time, total solid content concentration, component composition, pH, oxygen content, and the presence of reducing substances such as SH groups. . The desired shelf life varies greatly depending on the type of processed food or drink. For example, in the case of straight type canned beverages, a shelf life of 6 months or longer is desired when the distribution temperature is room temperature, and a shelf life of 7 days or longer is desired in the case of distribution at 55 ° C as in a heating type vending machine. There is. The reason why the expiration date varies depending on the storage temperature is that the difference in the degree of progress of the browning reaction depending on the storage temperature is one of the factors.
Further, when heat-sterilizing processed protein-containing food and drink, browning reaction and flavor deterioration are problems, for example, excessive heat sterilization conditions for sterilizing thermostable spores such as Bacillus and Clostridium are required. This is the case. Thus, the Maillard reaction occurs even during heat sterilization of processed foods and drinks, which causes a browning reaction in the protein-containing processed foods and drinks. It is known that the Maillard reaction during heat sterilization also depends on pH.
For this reason, heat sterilization cannot be performed under severe conditions,
There are cases where sufficient sterilization cannot be performed.

Therefore, various countermeasures have been proposed for suppressing browning of processed foods and drinks. For example, shortening of heating time, reduction of solid content, selection of sweetener, addition of browning inhibitor and the like have been carried out. Sodium sulfite and the like are conventionally known to be effective as the browning inhibitor, and hydrogen peroxide is also known to prevent browning of milk proteins.

However, in the case of the conventionally proposed browning preventing agent, in order to exert a sufficient suppressing effect,
In reality, it is not possible to obtain a satisfactory effect due to the fact that the added amount is restricted by the food additive use standard and the flavor of processed foods and drinks is affected.

The active SH group changes depending on the degree of heat denaturation of milk protein and exhibits a certain inhibitory effect on browning. This effect is deactivated when the SH group is oxidized by the presence of oxygen. Therefore, it is considered that the removal of oxygen effectively acts to prevent browning, and nitrogen filling and the like have been studied.

On the other hand, it has been considered to suppress the browning reaction by selecting a sweetener. That is, it is known that reducing sugars such as glucose and fructose are much more easily browned than sugars such as sucrose in sugars as sweeteners contained in processed foods and drinks.
Further, although the sucrose is a disaccharide, it is known that the sucrose becomes a reducing monosaccharide due to hydrolysis during storage or the action of a microorganism, and a browning substance is easily produced. Therefore, as sweeteners, sweeteners other than reducing sugars, for example, sugar alcohols such as erythritol and maltitol, and synthetic sweeteners represented by aspartame have been used.

However, in general, the sweetness of these synthetic sweeteners lacks a rich taste, and is not satisfactory as sucrose-like mellowness and freshness. In addition, the amount of usage is currently limited in terms of cost.

By the way, conventionally, various proteins have been modified by causing transglutaminase to act on the proteins. However, it is not known at all that the action of transglutaminase can suppress the Maillard reaction, which is the main factor in the browning reaction of proteins.

[0010]

An object of the present invention is to effectively prevent the Maillard reaction of a protein and to suppress the browning reaction of the protein, and a method for suppressing the Maillard reaction of a protein, and a processed food or drink containing milk. To provide.
Another object of the present invention is to suppress the browning reaction of the protein associated with the Maillard reaction, to suppress the flavor deterioration caused by the browning reaction during storage, etc., and to provide a processed food or drink product containing milk capable of long-term storage. To provide.

[0011]

According to the present invention, there is provided a method for suppressing the Maillard reaction of a protein, which comprises 0.1 to 200 units of transglutaminase (hereinafter abbreviated as TGase) per 1 g of protein in a protein-containing material. A method for suppressing a Maillard reaction of a protein is provided, which comprises: Further, according to the present invention, there is provided a processed food or drink product containing milk, which comprises as a protein source a milk protein-containing product obtained by processing by the method for suppressing Maillard reaction.

The present invention will be described in more detail below. In the method for suppressing the Maillard reaction of the present invention, the protein source in the protein-containing product to be suppressed is not particularly limited, and examples thereof include vegetable proteins such as soybean, wheat, and corn; animal proteins such as animal milk, meat, and fish meat. Examples thereof include proteins. At this time, the content of the protein source is not particularly limited. In addition, as a content component other than protein in the protein content product, TG
oils and fats, sugars, in an amount that does not inhibit the enzymatic reaction by asase
It may contain vitamins, minerals, fragrances, colorants, surfactants and the like.

TGase used in the suppression method of the present invention is
When the ε-position amino group of the lysine residue in the peptide chain acts as an acyl group acceptor, ε-
It forms a (γ-Glu) Lys cross-linking bond and its origin is not particularly limited. For example, it is derived from a microorganism belonging to Streptoverticillium and the like; derived from animals such as fish and mammals; and biotechnology. Examples include those manufactured by utilizing them. Specifically, JP-A-1-27471 and JP-B-1-5
Examples thereof include TGase described in JP-A No. 0382, JP-A No. 6-225775, and the like.

In the suppression method of the present invention, in order to allow TGase to act on the protein-containing material, the protein-containing material is treated with T.
It is sufficient to bring Gase into contact with it for enzymatic reaction, but it is preferable to make the protein-containing substance into a paste or liquid form with water, a salt solution such as buffer salt, salt or the like, and then enzymatically react with TGase. At this time, the amount of TGase to act on is 0.1 to 20 per 1 g of protein in the protein-containing material.
It is 0 unit, preferably 1 to 100 units. T
When the amount of Gase is less than 0.1 unit, a sufficient Maillard reaction suppression effect cannot be obtained, and when it exceeds 200 units, reaction control becomes difficult.

The conditions for causing the TGase to act are as follows:
The pH is usually 4 to 9, preferably about 5 to 8. The reaction temperature is preferably 4 to 80 ° C., particularly 10 to 60 ° C., and the reaction time is 1 minute to 48 hours, particularly 5 minutes to 24 hours. After the reaction is completed, TG may be added by heating, if necessary.
It is also possible to deactivate the ase and further subject it to heat sterilization at 80 ° C. or higher. In the suppression method of the present invention, the action of such TGase does not impair the nutritional value of the protein, and its safety has been confirmed by various safety tests.

The method of the present invention can also suppress the browning reaction during heat sterilization in the production of processed foods and drinks containing protein. Therefore, the heat sterilization conditions can be made severe, the Maillard reaction can be suppressed during storage, the deterioration of the flavor can be suppressed, and the heat-resistant spore bacterium can also be sterilized.

The processed food or drink product containing milk of the present invention may contain the milk protein-containing material treated by the above-mentioned inhibition method as a protein source. For example, soups containing milk, various dairy products, proteins containing milk. Known beverages and processed milk protein processed foods and drinks such as contained beverages and confectionery containing milk can be targeted. Examples thereof include potage soup, corn soup, cream soup, dairy lactic acid bacteria drink, milk drink, milk-containing soft drink, milk tea, dairy sake, milk bread, pizza pie, pudding, bavarois, mousse and the like. Therefore, the content of the milk protein source can be appropriately selected depending on the type of processed food or drink containing milk.

In order to produce processed foods and drinks containing milk of the present invention, the milk protein-containing product obtained by the above-mentioned suppression method may be contained, and all of the known milk protein-containing products can be used except that TGase acts. It can be carried out by the same method as the method for producing processed food and drink. Further, after the action of TGase, known additives used in various foods and drinks that inhibit the enzymatic reaction can be added.

[0019]

INDUSTRIAL APPLICABILITY In the method for suppressing Maillard reaction of the present invention,
It is possible to safely suppress the Maillard reaction during storage of the protein, heat sterilization, etc., with almost no effect on the nutritional value or flavor of the protein. Further, in the processed food and drink containing milk of the present invention, since it contains a milk protein-containing material processed by the Maillard reaction suppressing method as a protein source, at the time of heat sterilization and preservation during the production of processed food and drink containing milk. It is possible to prevent the browning reaction of milk protein due to the Maillard reaction and the deterioration of flavor, and it is possible to greatly extend the expiration date.

[0020]

The present invention will be described in more detail with reference to the following Examples and Comparative Examples, but the present invention is not limited thereto.

[0021]

Example 1 30 kg units of TGase (trade name "Activa TG", manufactured by Ajinomoto Co., Inc.) of microbial origin in 10 kg of 9 wt% skim milk solution (10 per 1 g of milk protein)
(Unit) was added, and the enzyme reaction was carried out while stirring at pH 6.3 and a reaction temperature of 25 ° C. for 1 hour. Then, 90 ℃, 2 ~
The enzyme was inactivated by heating for 3 seconds. The obtained TGase
The treated skim milk was inoculated with 3% by weight of a lactic acid bacterium starter (Lactobacillus helveticus JCM-1120) and 3
Lactic acid fermentation was performed at 7 ° C. for 24 hours. 50 parts by weight of sucrose was added to 50 parts by weight of the obtained fermented milk, and the mixture was homogenized with a laboratory homogenizer (model "15M-8BA", manufactured by Manton Gorin Co., Ltd.) at a pressure of 150 kg / cm ² and a treatment flow rate of 2500 ml / min. The chemical treatment was performed. Then, the homogenization treatment liquid was added to an experimental plate heater (type "RMS-2
S ”, manufactured by Hisaka Seisakusho Co., Ltd., was sterilized by heating at 85 ° C. for 2 to 3 seconds and filled in a 550 ml glass bottle while hot. Then, it cooled in running water to about 40 degreeC, and manufactured the sterilized lactic acid bacteria drink.

For comparison, lactic acid-fermented milk was prepared in the same manner as above except that a non-TGase-treated skim milk solution was used as a raw material to produce a sterilized lactic acid bacterium beverage.

Each sterilized lactic acid bacterium beverage was stored at 37 ° C. for 4 hours.
A sensory test of flavor change (N = 30) and a degree of browning change after holding for a week were performed by using a color tester (type “SC-2-SC
H ", manufactured by Suga Test Instruments Co., Ltd. The results are shown in Table 1 and FIG.

The color tester measurement symbols shown in the following table mean the following judgment values, respectively. L value is lightness (white and black), a value is perceived chromaticity index (red (+) to green (-)), b value is perceived chromaticity index (yellow (+) to blue (-)).
Is shown. ΔE (Hunter color difference) was calculated by the following formula. ΔE = {(ΔL) ² + (Δa) ² + (Δb) ² } ^1/2 Note that ΔE is a numerical value indicating the degree of color tone change, and a low value is preferable.

[0025]

[Table 1]

It can be seen from Table 1 that the sterilized lactic acid bacterium beverage treated with TGase has suppressed flavor deterioration and browning reaction as compared with those untreated with TGase.

[0027]

Example 2 100 kg of skim milk powder was uniformly dissolved in 1700 kg of water with stirring to prepare 1800 kg of reduced skim milk. Then, TGase 340000 similar to Example 1
Add unit (10 units per 1 g of protein), p
The enzyme reaction was performed for 30 minutes at H6.3 and a reaction temperature of 25 ° C. Then, in the same manner as in Example 1, the enzyme was inactivated by heating and then cooled to 25 ° C., and 200 kg of sucrose was added thereto to make the total amount 2000 kg. 2 with good stirring
100 kg of 0 wt% citric acid solution was added quickly. Then add water and a 20 wt% citric acid solution as appropriate to adjust the pH.
After adjusting to 3.45 and setting the total amount to 10000 kg, a laboratory homogenizer (model “15M-8BA”,
Manton Gorin Co., Ltd.) pressure 150kg / c
Homogenization treatment was performed at m ² to prepare a milky acidic beverage. The obtained milky acidic beverage was heat-sterilized at 80 ° C. for 10 minutes and bottle-filled while hot.

For comparison, a milky acidic beverage was produced by the same procedure except that the TGase treatment was not performed.

Each milky acidic beverage was heated at 55 ° C. for 1 hour according to the conditions of the hot vendor machine in the normal distribution process.
A week storage test was conducted. After the test was completed, the sensory test for flavor change (N = 32) and the degree of browning were measured in the same manner as in Example 1. Table 2 shows the results.

[0030]

[Table 2]

From Table 2, it can be seen that the TGase-treated milky acidic beverage has suppressed flavor deterioration and browning reaction as compared with those without TGase treatment.

[0032]

Example 3 Milk (with milk having a protein content of 5.8 g, pH
6.7, TGase58 unit was allowed to act for 1 hour at a reaction temperature of 50 ° C.) 200 g, water 639 g, butter 10
g, 6 g of broth, 30 g of wheat flour, 20 g of sugar, 7 g of salad oil, 3 g of sodium glutamate (umami seasoning), 80 g of corn paste (manufactured by Hokuren Co., Ltd.) and 5 g of salt were mixed to prepare a corn soup. 200 g of the obtained corn soup was collected in a container, sealed, and then subjected to an accelerated storage test at 55 ° C. for 2 weeks. For comparison, the same test was performed on corn soup using milk not treated with TGase. The results are shown in Table 3.

[0033]

[Table 3]

From Table 3, it was confirmed that in the TGase treatment section, the effect of suppressing the change in color tone (browning) by about 30% was confirmed. Further, in the sensory test, it was confirmed that the TGase treatment group was preferred.

[0035]

Example 4 25 ml of water was added to 100 g of sugar and mixed and heated. It changed from a fine bubble to a large bubble, and was stirred so that the whole part was shaken from the time when a part of it became brown, and after becoming a deep golden color, 25 ml of water was added to prepare a smoothed caramel sauce. 15 g of the obtained caramel sauce was poured into a pudding-type container in which butter was thinly applied on the inner wall surface. On the other hand, the same TGa as in Example 1 was added to 500 ml of milk.
Add 3 units of se per gram of protein at 25 ° C
For 60 minutes. A control product to which TGase was not added was also prepared at the same time. After the enzymatic reaction, heating was performed and the heat was turned off immediately before boiling. Separately, 150g whole egg, 60g egg yolk, 1 sugar
Prepare a mixture of 00g well, in which TG
The ase-treated milk was added little by little and mixed. Then a small amount of vanilla essence was added. This was poured into a pudding-type container coated with caramel sauce for about 8 minutes, the bubbles floating on the surface were scraped off, and the upper portion was heat-sealed with an aluminum foil for sealing. The containers were placed on a top plate filled with hot water, baked in an oven at 140 to 160 ° C. for about 40 minutes, and then the containers were soaked in water and cooled to prepare puddings.

The obtained pudding was stored at 30 ° C. for 4 weeks and then opened, and the quality was evaluated by sensory evaluation. As a result, the TGase-treated pudding was superior in flavor and taste to the TGase-untreated pudding, the browning was suppressed, and a fresh appearance was maintained in terms of color tone.

[0037]

[Example 5] Roughly chopped 65 g of skinless almond in a mortar, add 35 g of sugar and crush with a pestle,
65 ml of water, 250 ml of milk, and 36 ml of water, which had been swollen with 6 g of powdered gelatin, were added and mixed well, then 1 unit of the same TGase as in Example 1 was added per 1 g of protein, and the mixture was kept at 40 ° C. for 30 minutes. . still,
A control product without the addition of TGase was also prepared at the same time. These were heated and the heat was turned off immediately before boiling. Then put the lid on and 10
It was left as it was for about 1 minute and filtered with a cloth. Then, put the container on ice water to cool it, and add 30
125 ml of cream that was added with g and whipped for about 7 minutes
Was added quickly and the whole was mixed. This was poured into a jelly-type container whose inside was wet, and cooled in a refrigerator to solidify. The product hardened in a refrigerator was removed from the mold, put in a pressure-resistant retort packaging material, deaerated, and then subjected to retort treatment at F0 = 4. After the retort treatment, cooling with running water was performed to prepare a Bramange without a sauce.

The obtained Bramange was stored at 30 ° C. for 3 months, then opened, and evaluated by sensory evaluation. as a result,
The Bramange treated with TGase was superior in flavor, taste, and texture to those not treated with TGase, and the browning was suppressed, and the color tone was superior in whiteness. In particular, the control product not treated with TGase had a weak shape retention property and had no commercial value. Bramanje is eaten with an apricot sauce or a Framboise sauce, but in this embodiment, since the evaluation is mainly performed on the change in color tone, these sauces were not used.

[Brief description of drawings]

FIG. 1 is a time-dependent ΔE during storage when the browning degree of a sterilized lactic acid bacterium beverage containing TGase-treated milk protein or untreated milk protein prepared in Example 1 was measured by a color tester.
It is a graph which shows the value of.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Toshiyuki Hashimura 5-11-10 Fuchinobe, Sagamihara-shi, Kanagawa Calpis Food Industry Co., Ltd. Research and Development Center (72) Takahiko Soeda Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa No. 1 in Ajinomoto Co., Inc. Food Research Institute

Claims (2)

[Claims] 1. A method for suppressing the Maillard reaction of a protein, which comprises 0.1 per 1 g of the protein in the protein-containing material.
˜200 units of transglutaminase is allowed to act on the protein Maillard reaction inhibition method. 2. A processed food or drink product containing milk, which comprises a milk protein-containing product obtained by processing by the method of suppressing Maillard reaction according to claim 1 as a protein source.