JP2002363197A - Protein/saccharide conjugated composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a protein/saccharide conjugated composition excellent in various functions such as flavor, palatability, taste, emulsifiability and water retainability and very useful for foods, cosmetics, medicines, chemicals and the like. SOLUTION: This protein/saccharide conjugated composition is obtained by conjugating a protein with a saccharide, wherein, as the protein, the potassium salt of a protein especially the potassium salt of casein is used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a protein / sugar complex composition having excellent taste, texture, taste, emulsifiability and water retention, which is extremely useful for foods, cosmetics, medicines and chemicals. About.

[0002]

2. Description of the Related Art Proteins have been used for a long time in the industry, mainly in the food field, in terms of shape retention properties such as emulsifying properties, foaming properties, and gelling properties.
Due to the effects of H, salt, etc., these functions are reduced,
It may not be fully demonstrated. In order to overcome these problems, or to improve the functions of proteins and actively utilize them, chemical and enzymatic modifications such as acylation, alkylation, amidation, and esterification have been attempted (REFeeney, JRWhitaker: See “Food Proteins” (published by the Society Press). On the other hand, for saccharides, for example, carboxymethylation, esterification, phosphorylation or cross-linking of starch has been attempted to modify various properties such as solubility and processability, and some examples have been put to practical use. Many.

[0003] However, these chemical modifications often use chemicals, so that the modified proteins and carbohydrates are hardly familiar from the viewpoint of safety when used in food applications. Further, even if the performance is exhibited by the reforming, there is a problem that the production cost is too high.

[0004] In order to solve these problems, as a method of mainly improving the function of a protein, a protein and a carbohydrate are required to be 50 to 50%.
The protein can be modified with saccharides such as carbohydrates and oligosaccharides by an aminocarbonyl reaction (maillard reaction) by keeping it for about 2 days to 6 weeks in an atmosphere of about 70 ° C. and a relative humidity of about 60 to 80%. It has been reported that the emulsifiability, solubility, thermal stability, and functions of protease digestion resistance are improved, and that the antibacterial spectrum of lysozyme is expanded (Agric. Biol. Chem., 54,
107-112 (1990), Biosci. Biotech. Biochem., 56, 567-5.
71 (1992), The 46th Annual Meeting of the Japan Food Science Association (2
A-p7), JP-A-3-215498, JP-A-4-304887, JP-A-6-277056, JP-A-7-258292,
See JP-A-9-107886.

On the other hand, as an example of carbohydrate modification, as shown in "Chemistry and Biology, 34, 96-102 (1996)", the gelatinization temperature is determined by binding whey protein to starch. Functional improvements such as modification of aging, suppression of aging, and conferring enzyme digestion resistance have been reported. Also, JP-A-2000-32504
No. 7 discloses a complex of a sodium or calcium salt of casein and a polysaccharide as a fat substitute.

However, these conventional protein / sugar complex compositions obtained by modifying proteins and carbohydrates are satisfactory in various functions such as taste, texture, taste, emulsifiability and water retention. It was not something.

[0007]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide various functions such as taste, texture, taste, emulsifiability and water retention, which are extremely useful for foods, cosmetics, pharmaceuticals and chemicals. An object of the present invention is to provide an excellent protein / saccharide composite composition.

[0008]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, by using a potassium salt of a protein, particularly a potassium salt of casein, a protein having an excellent function is obtained. -It has been found that a carbohydrate complex composition can be obtained, and the present invention has been completed.

[0009] That is, the present invention provides a protein-sugar complex composition obtained by complexing a potassium salt of a protein with carbohydrate.

[0010] The present invention also provides the above-mentioned protein / saccharide complex composition, wherein the potassium salt of the protein is a potassium salt of casein.

[0011] The present invention also provides the above protein / sugar complex composition, wherein the carbohydrate is galactomannan obtained from guar seed, locust beans, palm or coffee beans.

[0012] The present invention also provides the above-mentioned protein / sugar complex composition, wherein the carbohydrate is hydrolyzed galactomannan.

[0013] The present invention also provides the above-mentioned protein / saccharide composite composition, wherein the saccharide is an acidic saccharide.

[0014] Further, the present invention relates to the present invention, wherein the acidic sugar is uronic acid,
Provided is the protein / sugar complex composition, which is one or more selected from galacturonic acid, mannuronic acid, glucuronic acid, hyaluronic acid, pectin, pectin degradation product, alginic acid, alginic acid degradation product or a saccharide containing them. Is what you do.

[0015] The present invention also provides the above-mentioned protein / sugar complex composition used as a food modifier, emulsifier or humectant.

The present invention also provides a food, a cosmetic, a chemical, or a pharmaceutical containing the protein / saccharide composite composition.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the protein / saccharide complex composition of the present invention will be described in detail.

As the potassium salt of the protein constituting the composite composition of the present invention, a potassium salt prepared by any method can be used. For example, `` a potassium salt of a protein which is obtained by adding a potassium salt such as potassium chloride to a protein under alkaline conditions, a potassium salt of a protein which dissolves under alkaline conditions '', `` adds an alkaline potassium salt such as potassium hydroxide to a protein under acidic conditions, A potassium salt of a protein that can be dissolved under acidic conditions, which is obtained by making it neutral, `` After insolubilizing the protein under acidic conditions, it is obtained by adding an alkaline potassium salt such as potassium hydroxide to neutralize and dissolving it. And potassium salts of proteins that dissolve under neutral conditions and become insoluble under acidic conditions.

The raw material protein constituting the potassium salt of the above-mentioned protein includes, for example, soybean, egg yolk,
Proteins derived from egg white, milk, animal meat, fish meat, grains (rice, wheat, barley, corn, etc.), beans other than soybeans, blood, etc., ie, casein, phosvitin, lysozyme, protamine, whey protein, albumin, globulin, collagen, Actin, connectin, elastin, conglycinin, myosin, paramyosin, gluten, gliadin, glutelin, mucin, immunoglobulin, various enzymes (amylase, protease, lipase,
Transglutaminase) and the like, and any of these hydrolysates, salts, peptides, amino acids, and transglutaminase-treated proteins derived therefrom may be used.

As the potassium salt of the above protein,
The potassium salt of casein is preferred. The potassium salt of casein is, for example, a potassium salt of casein obtained from milk of humans, cows, buffaloes, horses, sheep, goats, pigs, dogs, cats, etc. (hereinafter also referred to as milk-derived potassium caseinate).
Can be used. Among these milk-derived potassium caseinates, particularly preferred is a potassium salt of casein obtained from human or bovine milk (hereinafter, also referred to as human-derived potassium casein or bovine-derived potassium caseinate).

The above-mentioned potassium salt of casein is superior in the production yield of the protein / saccharide complex composition to other caseins such as acid casein, sodium caseinate, calcium caseinate and magnesium casein. -The water-soluble and emulsifying functions of the carbohydrate complex composition are also excellent. Furthermore, the protein-saccharide complex composition of the present invention obtained by using the above casein potassium salt,
It has no casein smell, excellent taste, and excellent physical properties (eg smooth texture, plasticity, etc.), a novel emulsifying functional material, a low calorie material, a low cholesterol material,
Cholesterol-lowering material, low blood sugar rise suppression material, low fat material, fat substitute material, intestinal action material, bowel movement improving material,
It is expected to be useful as a new material such as a material having a bifidobacterium multiplication action. Also, with the recent increase in patients with renal dysfunction, the necessity of low sodium food ingredients has been called out, but the protein-saccharide complex composition of the present invention is widely used in foods as a low sodium material without these restrictions. be able to.

Further, when considering protein intake from an immunological point of view, from the viewpoint of protein intake of human infants, use of a protein / sugar complex composition obtained using human-derived potassium caseinate is preferred. Is preferred. Also,
Use of bovine potassium caseinate is preferable from the viewpoint of securing raw materials, and the obtained protein / saccharide complex composition is expected to have a lower probability of allergy onset than casein which is not complexed.

The amount of the potassium salt of the protein is preferably 0.1 to 95% by mass, more preferably 0.5 to 60% by mass, and particularly preferably 0.5 to 60% by mass in the protein / saccharide complex composition of the present invention. 5 to 40% by mass.

The protein / carbohydrate complex composition of the present invention may further contain various proteins, if necessary, in addition to the potassium salt of the above-mentioned protein.
About 70% by mass can be contained. Examples of the protein include the same proteins as those exemplified above as the raw material protein constituting the potassium salt of the above protein.

The origin of the carbohydrate constituting the complex composition of the present invention together with the potassium salt of the above protein is not particularly limited as long as it has a reducing end.
Plant or microorganism-derived monosaccharides, oligosaccharides, oligosaccharides, carbohydrates, branched sugars, acidic carbohydrates having a carboxyl group, and the like, and basic sugars having an amino group can be used. For example, arabinose, xylose, glucose, galactose, mannose, sucrose, lactose, maltose, galactooligosaccharide, mannooligosaccharide, dextrin, maltodextrin, dextran, pullulan, mannan, galactomannan, xanthan gum, xyloglucan, curdlan, tragacanth gum, potato starch, Sweet potato starch, rice starch, wheat starch, tapioca starch, sago starch, arabinogalactan, quince seed gum, furcellan, Irish moss, carrageenan, gum arabic, guar gum,
Tamarind gum (xyloglucan), locust bean gum, alginic acid, pectin, chitin, chitosan, chondroitin sulfate, indigestible dextrin, inulin, hyaluronic acid, uronic acid, galacturonic acid, glucuronic acid, mannuronic acid, and salts or hydrolysates thereof Decomposition products can be used. Further, those having a phosphoric acid group, an acetyl group, a carboxyl group, an amino group, or the like as a part of the saccharides constituting these saccharides can also be used. These saccharides may be used alone or in combination of two or more.

The saccharide is preferably a galactomannan obtained from guar seed, locust beans, coconut or coffee beans, and more preferably a hydrolyzed galactomannan. The method of hydrolysis is not limited, and examples thereof include the use of an enzyme (mannase).

The saccharide is preferably an acidic saccharide, for example, uronic acid, galacturonic acid, mannuronic acid, glucuronic acid, hyaluronic acid, pectin, pectin hydrolyzate, alginic acid, alginic acid hydrolyzate or a saccharide containing them. One or more selected from the qualities is particularly preferred.

The compounding amount of the above saccharide is preferably 5 to 99.9% by mass in the protein / saccharide complex composition of the present invention.
It is more preferably 40 to 99.5% by mass, particularly preferably 60 to 95% by mass.

The protein / saccharide complex composition of the present invention comprises:
The molar ratio of the potassium salt of the protein to the saccharide is 5: 1 to 1: 5, particularly 2: 1 to 1: 2.
If the compounding ratio is out of these ranges, unmodified protein or carbohydrate remains in a large amount, which is not preferable. However, the protein and / or
Alternatively, this is not the case when the purpose is to modify the saccharide.

The complexation between the potassium salt of the protein and the saccharide can be carried out by a conventionally known method. For example, 50-
An aminocarbonyl reaction (Maillard reaction) is carried out for about 2 days to 6 weeks in an atmosphere of about 70 ° C. and a relative humidity of about 60 to 80%, and is disclosed in JP-A-5-339298 and JP-A-5-339299. Kaihei 5-339300
The method described in Japanese Unexamined Patent Publication (Kokai) No. H10-208 can be used.

As the above-mentioned complexing method, particularly, the method described in Japanese Patent Application No. 2000-114164 or Japanese Patent Application No. 2000-114165 filed by the applicant of the present invention is an excellent protein-sugar complex composition. This is a preferred method for obtaining In the method described in Japanese Patent Application No. 2000-114164, a potassium salt (protein) and carbohydrate of casein are uniformly dissolved or dispersed in water to obtain an aqueous solution or an aqueous dispersion which is a mixture of protein and carbohydrate. A composite composition is obtained by heating an aqueous solution or an aqueous dispersion to 40 to 100 ° C., evaporating water, and concentrating or drying. At this time, a solvent azeotropic with water may be added to the aqueous solution or the aqueous dispersion. In addition, Japanese Patent Application No. 2000-1141
The method described in No. 65 is a method in which potassium salt (protein) and carbohydrate of casein are dispersed in a solvent such as alcohols or edible oils and fats in which these do not dissolve in the presence of moisture, followed by heating and stirring to form a complex. To obtain a composition.

The protein / saccharide complex composition of the present invention comprises
It has excellent emulsifying, moisturizing, water-retaining, hydrophilic, water-absorbing, water-solubility, and plasticity properties, and utilizing these functions, emulsifiers, food modifiers, humectants, water-retaining agents, moisture-absorbing agents, and plasticizers. As additives, it is preferably used for foods, cosmetics, chemicals, pharmaceuticals, etc., especially food modifiers, emulsifiers,
It is preferably used as a humectant.

[0033]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which do not limit the present invention. The milk-derived potassium caseinate, the milk-derived sodium caseinate, and the milk-derived calcium casein other than the commercial products used in the following Examples and Comparative Examples were prepared by the following methods. <Preparation method of milk-derived potassium caseinate> The aqueous layer obtained by centrifuging the raw milk (3,000 × g, 30 minutes) was diluted 10-fold with distilled water, lactic acid was added to pH 4.6, and the insoluble components were centrifuged ( 2,000 × g for 10 minutes). After the precipitate was washed twice with water, potassium hydroxide was added to the suspension to adjust the pH to 7.0.
After setting to 0, it was freeze-dried. <Preparation method of milk-derived sodium caseinate> A milk-derived potassium caseinate was prepared in the same manner as above, except that sodium hydroxide was used instead of potassium hydroxide. <Preparation method of milk-derived calcium caseinate> Except for using calcium hydroxide instead of potassium hydroxide, it was prepared in the same manner as the preparation method of milk-derived potassium caseinate.

Example 1 After 900 g of rapeseed salad oil was put into a kneader (Model PN-5, manufactured by Irie Shokai Co., Ltd.), potassium bovine caseinate (K-Cas
-S, DMV JAPAN) and 15 kg of xanthan gum (Monat Gum GS, manufactured by Dainippon Pharmaceutical Co., Ltd.) were mixed and sufficiently stirred. Then, 300 g of water was added, and the mixture was heated to 70 ° C. and stirred for 6 hours. After ethanol was distilled off under reduced pressure, the sample was freeze-dried to obtain a casein / xanthan gum composite composition.

Example 2 0.1 kg of human casein potassium and 1.9 kg of carrageenan (Monat Gum GS, manufactured by Dainippon Pharmaceutical Co., Ltd.)
, Add 76 kg of ethanol to the mixture, and use a blade mixer (portable mixer A520V type, Satake Machinery Co., Ltd.)
), 4 kg of water was added with stirring, and the mixture was stirred at 50 ° C at a rotational speed of 400 rpm for 24 hours.
Stirred for hours. After ethanol was distilled off under reduced pressure, the sample was freeze-dried to obtain a casein-carrageenan composite composition.

Example 3 Palm kernel oil 8 was added to a kneader (PN-5, manufactured by Irie Shokai Co., Ltd.).
After dissolving at 70 ° C., 700 g of equine-derived potassium caseinate and guar gum hydrolyzate which is hydrolyzed galactomannan (Sunfiber R,
After mixing 800 g of Taiyo Kagaku Co., Ltd. and stirring sufficiently, 250 g of water was added and the mixture was stirred as it was for 6 hours to obtain a casein / guar gum hydrolyzate composite composition. Further, the composite composition was dissolved in 30 kg of warm water at 50 ° C. and pulverized by spray drying.

Example 4 10 g of bovine potassium caseinate (K-Cas-S, DMV JAPAN)
And pectin degradation products that are acidic carbohydrates (CP Kelco pectin LM5CS is dissolved in water, pectinase (SIGMA, P2401)
Hydrolyzed by ethanol and recovered by the ethanol precipitation method] 20 g was mixed with 250 g of ethanol containing 5% of water by homogenizer (POLYTRON PT-3100, KINEMATICA AG
3,000 rpm at 60 rpm.
The mixture was stirred for 6 hours while warming to ° C. After the ethanol was distilled off, it was freeze-dried to obtain a casein / pectin hydrolyzate composite composition.

Example 5 0.05 g of human casein potassium and chondroitin sulfate A (manufactured by Wako Pure Chemical Industries, Ltd.) as an acidic saccharide 10
g of ethanol, 500 ml of ethanol containing 5% of water was added, and a magnetic stirrer was used in a 95 ° C. water bath.
The mixture was stirred at 1,000 rpm for 30 minutes. After ethanol was distilled off under reduced pressure, the residue was freeze-dried to obtain a casein / chondroitin sulfate composite composition.

Example 6 Potassium casein potassium (K-Cas-S, DMV JAPAN) 0.0
4g and sodium hyaluronate (Wako Pure Chemical Industries, Ltd.)
1 g of an ethanol / hexane mixture containing 2.5 g of water, and 100 ml of a 1: 4 mixture of ethanol / hexane, and an ultrasonic oscillator (manufactured by Tommy Seiko Co., Ltd.
(UD-201 type) at 30 on the output scale 5 for 30 minutes. After stirring, the solvent was distilled off to obtain a casein / hyaluronic acid composite composition.

Example 7 Bovine-derived potassium caseinate (K-Cas-S, DMV JAPAN) 6k
g, 18 kg of chitosan (Kimitsukitosan LLWP, manufactured by Kimitsu Chemical Industry Co., Ltd.) and 30 kg of soybean salad oil are charged into a Leonid kneader (KQ-SV06L type, manufactured by Kajiwara Industry Co., Ltd.) and stirred until a slurry is formed, and then 5 kg of water At 80 ° C
For 5 hours to obtain a casein-chitosan composite composition.

Example 8 Kneader (Leo Kneader KQ-8E, Kajiwara Kogyo Co., Ltd.)
After dissolving 250 kg of rapeseed hardened oil at 80 ° C in bovine-derived potassium caseinate (K-Cas-S, DMV JA
After mixing and dispersing 30 kg of PAN) and 420 kg of locust bean gum (GENUGUM type RL-200-J, manufactured by CP Kelco), which is a kind of galactomannan, 80 kg of water was added, and the mixture was heated to 80 ° C. and depressurized (1 kPa). ) Under rotation speed 30r.p.
m. for 4 hours, dissolved in warm water at 80 ° C., and spray-dried to obtain a casein-locust bean gum composite composition.

Example 9 In a kneader (Model PN-5, manufactured by Irie Shokai Co., Ltd.), 150 g of bovine potassium caseinate (K-Cas-S, DMV JAPAN), β-glucan (curdlan, Takeda Pharmaceutical Co., Ltd.) ) Made 500g
And 4 kg of 80% aqueous ethanol at 60 ° C. and 50 rpm.
After mixing and stirring at rpm for 4 hours, the mixture was dried under reduced pressure (10 kPa) while heating to 90 ° C. while stirring to obtain a casein / β-glucan composite composition.

Example 10 Bovine potassium caseinate (K-Cas-S, DMV JAPAN) 16k
g, 5 kg of chitosan (Kimitsukitosan LLWP, manufactured by Kimitsu Chemical Industry Co., Ltd.), 5 kg of indigestible dextrin (Paindex, manufactured by Matsutani Chemical Industry Co., Ltd.), guar gum hydrolyzate which is hydrolyzed galactomannan (guapac) 1 kg of PF-20, manufactured by Dainippon Pharmaceutical Co., Ltd. and 30 kg of soybean salad oil were charged into a Leonid kneader (KQ-SV06L, manufactured by Kajiwara Kogyo Co., Ltd.) and stirred until a slurry was formed.
5 kg of water was gradually added, and the mixture was stirred at 80 ° C. for 5 hours to obtain a casein / polysaccharide composite composition.

Example 11 1.5 g of potassium caseinate (K-Cas-S, DMV JAPAN), 300 g of chondroitin sulfate as an acidic saccharide, and hyaluronic acid in a kneader (PN-1 type, manufactured by Irie Shokai Co., Ltd.) Acid 2
g and 300 g of liquid paraffin are sufficiently mixed, and then 70 g of water is added. After mixing and stirring at 70 ° C. for 6 hours, the mixture is dissolved in water and spray-dried to obtain a casein / chondroitin sulfate / hyaluronic acid composite composition. Was.

Example 12 Separated soybean protein was dispersed and dissolved in 20 times the volume of water, lactic acid was added to adjust the pH to 4.5, and the insoluble components were centrifuged.
(2,000 × g, 10 minutes), the precipitate was washed twice with water, and then potassium hydroxide was added to the suspension to adjust the pH to 7.0, followed by freeze-drying to obtain a potassium salt of soybean protein. . 800 g of rapeseed salad oil is put into a kneader (PN-5 type, manufactured by Irie Shokai Co., Ltd.), 300 g of the above-mentioned potassium salt of soybean protein and locust bean gum (GENUGUM type RL-200-J, CP Kelco, a kind of galactomannan) After stirring thoroughly, water (25 g) was added.
After adding 0 g, the mixture was stirred at 70 ° C. for 6 hours to obtain a soybean protein / locust bean gum composite composition. Further, the composite composition was dissolved in 30 kg of water and powdered by spray drying.

Example 13 Gluten was dissolved in a 20-fold amount of 0.01 N acetic acid, and an aqueous solution of potassium hydroxide was added to adjust the pH to 7.0 to obtain a potassium salt of gluten. 800 g of rapeseed salad oil is put into a kneader (PN-5 type, manufactured by Irie Shokai Co., Ltd.), 600 g of the above-mentioned potassium salt of gluten and xanthan gum (monate gum)
After adding 900 g of GS (manufactured by Dainippon Pharmaceutical Co., Ltd.) and sufficiently stirring, 300 g of water was added and stirred at 70 ° C. for 6 hours to obtain a gluten / xanthan gum composite composition. Further, the composite composition was dissolved in a 40-fold amount of a 0.01 N acetic acid solution and powdered by spray drying.

Comparative Example 1 A casein-xanthan gum composite composition was obtained in the same manner as in Example 1 except that bovine-derived sodium caseinate (ALANATE180, NZMP Japan) was used instead of bovine-derived potassium caseinate.

Comparative Example 2 The same operation as in Example 2 was carried out except that human casein sodium was used instead of human casein potassium.
A casein-carrageenan composite composition was obtained.

Comparative Example 3 The same operation as in Example 3 was carried out except that horse casein sodium was used instead of horse casein potassium.
A casein-guar gum hydrolyzate composite composition was obtained.

Comparative Example 4 A casein pectin hydrolyzate composite composition was obtained in the same manner as in Example 4 except that bovine-derived sodium caseinate (ALANATE180, NZMP Japan) was used instead of bovine-derived potassium caseinate.

Comparative Example 5 A casein / xanthan gum composite composition was obtained in the same manner as in Example 1 except that bovine calcium caseinate (ALANATE385, NZMP Japan) was used instead of bovine potassium caseinate.

Comparative Example 6 The same operation as in Example 2 was carried out except that human casein calcium was used instead of human casein potassium,
A casein-carrageenan composite composition was obtained.

Comparative Example 7 The same operation as in Example 3 was carried out except that horse casein calcium was used instead of horse casein potassium,
A casein-guar gum hydrolyzate composite composition was obtained.

Comparative Example 8 The same operation as in Example 4 was carried out except that bovine calcium caseinate (ALANATE385, NZMP Japan) was used instead of bovine potassium caseinate, to obtain a casein pectin hydrolyzate composite composition.

Comparative Example 9 Soybean protein sodium salt was obtained using sodium hydroxide instead of potassium hydroxide, and the same operation as in Example 12 was carried out except that the soybean protein sodium salt was used. A locust bean gum composite composition was obtained.

Comparative Example 10 A gluten magnesium salt was obtained using magnesium hydroxide instead of potassium hydroxide, and the same operation as in Example 13 was carried out except for using the magnesium salt of gluten, to obtain a gluten / xanthan gum composite composition. I got something.

<Texture / Taste Test> Using the composite compositions obtained in Examples and Comparative Examples, biscuits were prepared according to the formulations shown in Table 1 below. With respect to these biscuits, the texture and taste were evaluated by five panelists out of five. The average points are shown in Tables 2 and 3 below.

[0058]

[Table 1]

<Emulsification Stability Test> The composite compositions obtained in Examples and Comparative Examples were prepared so as to become a 4% aqueous solution in terms of casein concentration, and 50 ml of the aqueous solution and rapeseed salad oil 5 were prepared.
0 ml and mix with a homogenizer (EXCEL AUTO HOMOGE
NIZER, manufactured by Nippon Seiki Co., Ltd.)
00r.pm, homogenized for 5 minutes. 50ml emulsified liquid
Was placed in a measuring cylinder and left at 50 ° C. for 2 days to measure the amount of water separation. The smaller the amount of water separation, the more stable the emulsion. The results are shown in Tables 2 and 3 below.

<Water retention test> 150 g of soft flour (Heart, manufactured by Nippon Flour Milling Co., Ltd.), 50 g of potato starch (Larf 37, manufactured by Nippon NS Co., Ltd.), and 10 g of composite compositions obtained in Examples and Comparative Examples And 85 g of water with a desktop mixer (Kitch
en Aid, Kitchen Aid Inc.) for 5 minutes to prepare dough. 20 g of this dough was packed into a 10 cm diameter petri dish so as to have a uniform thickness, and the weight after leaving in a constant temperature and humidity chamber at 40 ° C. and a humidity of 30% for 2 hours was compared with the weight before leaving. Is 3% or less, ◎ is more than 3% to 5% or less, ○ is more than 5% to 7% or less, and X is more than that. The results are shown in Tables 2 and 3 below.
Shown in

<Freezing Resistance Test> 150 g of soft flour (Heart, manufactured by Nippon Flour Milling Co., Ltd.), 50 g of potato starch (Rough 37, manufactured by Nippon NSC Co., Ltd.), and 10 g of the composite compositions obtained in Examples and Comparative Examples And 90 g of water with a desktop mixer (Kit
chen Aid, Kitchen Aid Inc.) for 5 minutes to prepare dough. 20 g of this dough was packed in a 10 cm diameter petri dish so as to have a uniform thickness, stored in a home freezer for one week, thawed at room temperature, and the surface was wiped off with gauze. % After drying in a constant temperature / humidity bath for 30 minutes, and comparing the weight with the weight before freezing. If the weight loss rate is 3% or less, ◎ more than 3% to 5%
If it is less than or equal to ○, it is evaluated as △ if it is more than 5% to 7% or less, and if it is larger than it, it is evaluated as ×. The results are shown in Tables 2 and 3 below.

<Plasticity Test> The composite compositions obtained in Examples and Comparative Examples were prepared so as to be 1% aqueous solution in terms of casein, and each aqueous solution was poured into the same vat in the same amount and allowed to dry naturally. A film having a thickness of about 0.5 mm was prepared. Creep meter (Leonar RE-33005,
FX3305-3 for 3-point bending test by Yamaden Corporation
Press the film so that it bends at 90 degrees, compare the bending angle of the film after returning, or the presence or absence of cracks, as an evaluation of plasticity, if it is maintained at 90 degrees, ◎, completely original Although it did not return, it was evaluated as ○ when 90 ° was not maintained, Δ when it returned to the original state, and × when cracks occurred. The results are shown in Tables 2 and 3 below.

<Water solubility test> The composite compositions obtained in Examples and Comparative Examples were sufficiently dissolved or dispersed in water so as to be a 2% aqueous solution, and then centrifuged (2,000 xg, 20 minutes). To determine the presence or absence of precipitation. The results are shown in Tables 2 and 3 below.

<Feeling> Five panelists applied a 0.005% aqueous solution of the composite composition obtained in each of the examples and comparative examples to hands and arms, and scored 5 points as to whether or not moist feeling remained. Was evaluated. The average points are shown in Tables 2 and 3 below.

[0065]

[Table 2]

[0066]

[Table 3]

[0067]

Industrial Applicability The protein-sugar complex composition of the present invention has various functions such as taste, texture, taste, emulsifiability and water retention, which are extremely useful for foods, cosmetics, pharmaceuticals, chemicals and the like. It is excellent.

────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] June 28, 2001 (2001.6.2)
8)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0034

[Correction method] Change

[Correction contents]

Example 1 After 900 g of rapeseed salad oil was put into a kneader (Model PN-5, manufactured by Irie Shokai Co., Ltd.), potassium bovine caseinate (K-Cas
-S, DMV JAPAN) and 15 kg of xanthan gum (Monat Gum GS, manufactured by Dainippon Pharmaceutical Co., Ltd.) were mixed and sufficiently stirred. Then, 300 g of water was added, and the mixture was heated to 70 ° C. and stirred for 6 hours . The sample was freeze-dried to obtain a casein xanthan gum complex composition.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification FI FI Theme Court ゛ (Reference) A61K 31/728 A61K 31/728 4H045 31/729 31/729 31/732 31/732 31/734 31/734 31/736 31/736 38/17 A61P 37/00 A61P 37/00 37/08 37/08 B01F 17/30 B01F 17/30 17/56 17/56 C07K 14/47 C07K 14/47 A21D 2/26 / / A21D 2/26 A61K 37/16 F-term (reference) 4B032 DB21 DK14 DK21 DK33 DK42 DL03 DL06 DL20 4B035 LC03 LC08 LC16 LG04 LG15 LG17 LK08 LK13 LK17 4C084 AA01 AA02 BA05 BA08 DA40 MA02 MA52 NA06 ZB072 A132 A132 MA52 NA06 NA14 ZB07 ZB13 4D077 AA02 AA04 AA09 AB08 AB11 AB12 AB20 AC01 BA07 DD62Y DD63Y 4H045 AA10 AA30 BA53 CA40 EA01 EA15 EA34 EA35 FA50 HA31

Claims (8)

[Claims] 1. A protein / sugar complex composition obtained by complexing a potassium salt of a protein with a carbohydrate. 2. The protein / saccharide complex composition according to claim 1, wherein the potassium salt of the protein is a potassium salt of casein. 3. The protein / sugar complex composition according to claim 1, wherein the carbohydrate is galactomannan obtained from guar seed, locust beans, coconut or coffee beans. 4. The protein / saccharide complex composition according to claim 1, wherein the saccharide is hydrolyzed galactomannan. 5. The saccharide according to claim 1, wherein the saccharide is an acidic saccharide.
The protein / sugar complex composition according to the above. 6. The acidic saccharide is one or two selected from uronic acid, galacturonic acid, mannuronic acid, glucuronic acid, hyaluronic acid, pectin, pectin degradation product, alginic acid, alginic acid degradation product, and saccharides containing them. The protein / saccharide complex composition according to claim 5, which is the above. 7. The protein / saccharide composite composition according to claim 1, which is used as a food modifier, emulsifier, or humectant. 8. A food, cosmetic, chemical or pharmaceutical containing the protein / saccharide composite composition according to claim 1.