JP2007028938A - Protein-containing composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a protein-containing composition providing various functions to various kinds of protein-containing food. <P>SOLUTION: The protein-containing composition contains hydroxypropyl cellulose, and comprises a gelled composition. The protein comprises animal protein. At least one selected from milk-derived protein, egg-derived protein, meat-derived protein and fish and shellfish-derived protein. The composition comprises one kind selected from meat processed food, egg processed food, marine product, gelled food and flour paste. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a composition containing hydroxypropylcellulose and protein. More specifically, the present invention relates to protein-containing foods such as processed meat products, processed egg products, marine products, gel foods, and flower pastes that contain hydroxypropylcellulose.

  It has been known that hydroxypropylcellulose can be used for pharmaceutical encapsulating agents, lubricants, coating agents and the like (Patent Document 1, Patent Document 2, etc.). However, the application to food has not been studied much.

JP 2003-238448 A JP 2002-363066 A

  The present invention has been studied on the application of hydroxypropylcellulose to foods, and an object thereof is to provide a novel protein-containing composition.

  As a result of extensive research on the use of hydroxypropylcellulose for novel foods, the present inventors have found that various functions can be imparted to target foods by coexisting protein and hydroxypropylcellulose. .

  In other words, when used in fishery sausages and other fishery products, various effects such as improved peelability from the casing and improved elasticity (peelability improver, elasticity improver) It was found that when used for processed egg foods such as rolled eggs, in addition to improving the texture, it is possible to suppress the burning during baking (texture improving agent, burning inhibitor). Furthermore, when used in flour paste, it can impart a new foamy texture (texture improving agent), and when used in gel foods such as pudding, the elasticity of the gel It has been found that it shows effects such as improvement (elasticity improver). Thus, various functions can be imparted to various foods using proteins.

That is, this invention has the following aspects;
Item 1. A protein-containing composition comprising hydroxypropylcellulose and protein.
Item 2. The protein-containing composition according to claim 1, wherein the composition is a gel composition.
Item 3. Item 3. The protein-containing composition according to any one of Items 1 to 2, wherein the protein is an animal protein.
Item 4. Item 4. The protein content according to any one of Items 1 to 3, wherein the animal protein is one or more selected from milk-derived protein, egg-derived protein, livestock meat-derived protein, and seafood-derived protein. Composition.
Item 5. Item 5. The protein-containing composition according to any one of Items 1 to 4, wherein the composition is one selected from livestock meat processed foods, egg processed foods, marine products, gel foods, and flower pastes.

  When used in fishery products such as fish sausage according to the present invention, effects such as improved peelability from the casing and improved elasticity are seen, and when used in egg processed foods such as broiled eggs, In addition to improving the feeling, it was found that the burning during firing can be suppressed. Furthermore, when used in flour paste, it can impart a new foamy texture, and when used in gel foods such as pudding, it exhibits effects such as improved gel elasticity. .

  The present invention relates to a protein-containing composition comprising hydroxypropylcellulose and protein.

  Hydroxypropyl cellulose used in the present invention is a nonionic substance obtained by reacting with an etherifying agent such as propylene oxide after treating cellulose (pulp) that is widely present in nature with sodium hydroxide. It is a water-soluble cellulose ether. Hydroxypropyl cellulose has a viscosity of 2% aqueous solution at room temperature (25 degrees) of about 1 mPa · s to 100,000 mPa · s. In the present invention, the viscosity is particularly low to medium. Specifically, a 2% aqueous solution viscosity at room temperature of about 1 to 300 mPa · s can be preferably used. Furthermore, a thing with a low viscosity is preferable, for example, 30 mPa * s or less, More preferably, a thing of 15 mPa * s or less can be used conveniently.

  The amount of hydroxypropylcellulose added to the protein-containing composition can be appropriately adjusted depending on the amount of water and the preparation method, but about 0.01 to 10.0% by weight is blended. Preferably, it is 0.05 to 5.0% by weight. Moreover, the hydroxypropyl cellulose used by this invention can be obtained commercially, for example, Crucelle (KLUCEL) GF, Crucelle JF, Crucelle LF, Crucelle EF etc. by Hercules can be used. Among these, low-viscosity types such as Crucell JF, Crucell LF, and Crucell EF can be preferably used.

  Proteins used in the present invention are derived from milk such as milk, whey, casein, sodium caseinate, fresh cream, whole milk powder, skim milk powder, whole fat condensed milk, skimmed condensed milk, yogurt (fermented milk), powdered fermented milk, etc. Protein, egg yolk, egg white, egg-derived protein such as whole egg, animal protein such as beef, pork, chicken, lamb and other fish-derived protein such as fish and shellfish Also included are peptides obtained from proteins, collagen, albumin and the like. Furthermore, cereal proteins such as corn, wheat, barley, rice, oats, and soybeans, and gluten, prolamin, zein, glutenin, gliadin, coconut milk, soy milk, and the like, are also included.

  The protein-containing composition of the present invention is characterized by containing hydroxypropylcellulose, and can be suitably applied particularly to a gel-like composition produced by heat coagulation of protein. As an example of the gel composition, one kind selected from livestock meat processed foods, egg processed foods, marine products, gel foods, and flower pastes can be mentioned.

  Examples of processed meat products include meats such as sausages, ham, hamburger, meatballs, meatballs, roll cabbage, and ingredients prepared by combining vegetables and other ingredients. The texture of the obtained food can be improved by using hydroxypropyl cellulose in combination with the processed livestock meat food containing these meat-derived proteins. When used for processed meat foods, the protein content is about 3 to 35% by weight, and the amount of hydroxypropylcellulose added is 0.01 to 5% by weight, preferably 0.05 to 1% by weight. . As a method for producing a processed meat product, it can be produced by a conventional method except that it is blended with a protein derived from livestock meat, hydroxypropylcellulose and, if necessary, other ingredients such as seasonings.

  Examples of processed egg foods include fried eggs, broiled eggs, scrambled eggs, egg tofu, and steamed tea. For example, when hydroxypropyl cellulose is used in combination with an egg processed food containing egg-derived protein, for example, it can be easily peeled off from a frying pan or a mold during baking and the working efficiency can be increased. When used for processed egg foods, the protein content is about 3 to 35% by weight, and the amount of hydroxypropylcellulose added is 0.01 to 2% by weight, preferably 0.05 to 1% by weight. . As a method for producing an egg processed food, it can be produced by a conventional method except that egg-derived protein, hydroxypropylcellulose and, if necessary, other ingredients such as seasonings are added and blended.

  As fishery products, kamaboko, fried kamaboko, packaged kamaboko, boiled kamaboko, flavored kamaboko, etc. It is done. By using hydroxypropylcellulose in combination with these fishery products containing fish and shellfish-derived products, the whiteness of the resulting gel is prevented from being reduced, and the elasticity is reduced, and the flavor of the fishery products is affected. However, the peelability of the final product from the container or package (casing) can be improved. In addition, hydroxypropyl cellulose is added together with surimi, which is a raw material for fishery paste products. As for surimi, either raw surimi or frozen surimi can be used. The type of fish to be surimi is not particularly limited, and examples thereof include walleye pollock, kite yori, urume eagle, sardine, horse mackerel, sea bream, sawara and the like. When used for aquatic products, the protein content is about 3 to 35% by weight, and the amount of hydroxypropylcellulose added is 0.01 to 5% by weight, preferably 0.05 to 1% by weight.

  The production method for fish paste products includes surimi made from fish meat, hydroxypropylcellulose and other ingredients such as seasonings, if necessary, in a blender. It may be any one that can be molded and solidified by heating in a boil, steam, direct fire, oven, or the like. In addition, these fish paste products may be filled in plastic cups, casing tubes, and the like. In particular, the marine product of the present invention is characterized by good peelability from these containers and casings.

  Also, by using protein and hydroxypropyl cellulose in combination, a gel-like material such as pudding, a sol-gel material such as flour paste, and a sol-like material (viscous material) such as potage soup are prepared. Can do. This gel-like product does not require the addition of a separate gelling agent, and is gelled by mixing protein and hydroxypropylcellulose. This gel-like product can be used to prepare not only pudding but also protein-containing gel-like foods such as pudding shake, pudding drink jelly, drink jelly, mousse, bavaroa, milk pudding, apricot tofu, and food for persons with difficulty swallowing.

  As the protein for preparing the gel, whey protein is preferably used. Whey protein is prepared by concentrating and purifying whey prepared from milk. Whey used as a raw material is not particularly limited, for example, sweet whey as a by-product during cheese manufacture, acid whey as a by-product during acid casein manufacture, or rennet whey as a by-product during rennet casein manufacture Without mentioning. The origin of milk is not particularly limited, and examples thereof include milk from mammals such as cows, goats and sheep, but preferably those derived from cows, that is, milk is preferably used.

  The method for concentrating and purifying whey is not particularly limited, and operations commonly used in protein purification can be performed singly or in combination of two or more. For example, such operations include extraction methods, salting out methods, centrifugal separation methods, ultrafiltration methods, ultrafiltration methods, reverse osmosis membrane methods, dialysis methods, electrodialysis methods, adsorption separation methods, electrophoresis methods, and Examples include chromatographic methods (ion exchange method, gel filtration method, adsorption separation method (hydrophobic chromatography, hydrophilic chromatography), affinity method, etc.) using various separation principles.

  The whey protein used in the present invention preferably contains 80% by weight or more of protein. More preferably, the protein is contained at a ratio of 80 to 95.85% by weight in 100% by weight of whey protein. The content of whey protein is 1 to 30% by weight, preferably 5 to 20% by weight, and the amount of hydroxypropylcellulose added is 0.5 to 10% by weight, preferably 2 to 5% by weight.

  As a method for preparing a protein-containing gelled food, protein (preferably whey protein, skim milk powder, etc.), hydroxypropylcellulose and other raw materials are added to water, preferably distilled water, and dissolved with heating and stirring. After homogenization and filling the container, it can be manufactured by performing retort sterilization, UHT sterilization, and HTST sterilization.

  Furthermore, in the present invention, a flour paste having a novel foamy texture can be prepared by using hydroxypropyl cellulose in combination with a paste made by adding milk-derived protein and starch. As starch, wheat-derived starch such as wheat flour, starch derived from corn such as waxy corn starch and corn starch; tapioca starch; starch derived from sweet potato, starch derived from potato, starch derived from sago palm, etc., and their modified starches are appropriately selected. Can be used.

  As a method for preparing the flour paste, it can be produced by a conventional method. For example, after adding milk-derived protein, hydroxypropylcellulose, and other raw materials to water, it may be heated to a temperature equal to or higher than the temperature at which gelatinization takes place, but it is 60-100 ° C, preferably 80-98 ° C. After stirring for 15 minutes and correcting the evaporated water, filling the container and cooling, after adding milk-derived protein, hydroxypropyl cellulose and other raw materials to water, homogenizing with a homomixer, etc., 60-100 ° C, Preferably, a method of stirring the mixture at 80 to 98 ° C. for 5 to 15 minutes, correcting the evaporated water, filling the vessel and cooling it can be given. In the present invention, it is possible to taste a new foamy texture more by producing by a method without homogenization. As the addition amount of milk-derived protein and hydroxypropyl cellulose in preparing the flour paste, milk-derived protein is 0.5 to 8.0% by weight, preferably 1.0 to 6.0% by weight, The amount of hydroxypropylcellulose added is 0.05 to 2.0% by weight, preferably 0.2 to 1.0% by weight.

  In the present invention, it was found that hydroxypropyl cellulose imparts various functions to a protein-containing composition. In other words, when used in fishery sausages and other fishery products, various effects such as improved peelability from the casing and improved elasticity (peelability improver, elasticity improver) It was found that when used for processed egg foods such as rolled eggs, in addition to improving the texture, it is possible to suppress the burning during baking (texture improving agent, burning inhibitor). Furthermore, when used in flour paste, it can impart a new foamy texture (texture improving agent), and when used in gel foods such as pudding, the elasticity of the gel It has been found that it shows effects such as improvement (elasticity improver). Thus, various functions can be imparted to various foods using proteins.

  The present invention is characterized in that hydroxypropylcellulose is used in combination with protein-containing foods. However, as long as the effect of the present invention is not adversely affected, thickeners, fats and oils, sugars, seasonings are used as necessary. Other raw materials such as additives, emulsifiers, fragrances, pigments can be added.

  Thickeners include xanthan gum, guar gum, locust bean gum, carrageenan, tragacanth gum, tamarind seed gum, tara gum, karaya gum, deacylated gellan gum, native gellan gum, gum arabic, macrohomopsis gum, ramzan gum, gati gum, agar, gelatin, Cellulose derivatives other than hydroxypropyl cellulose such as HM pectin, LM pectin, curdlan, glucomannan, alginic acids (alginic acid, alginate), methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), sodium carboxymethylcellulose (CMC), soybean Examples include polysaccharides, rhamsan gum, welan gum, psyllium seed gum, and pullulan.

  As fats and oils, 1 type, or 2 or more types can be used together from milk fats such as butter and fresh cream, vegetable fats and oils, fractionated fats and oils, hardened fats and oils, transesterified fats and oils, and the like. Examples of vegetable oils include soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, palm oil, palm kernel oil and coconut oil.

  As sugars, in addition to sugar, for example, sugars such as lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, trehalulose, neotrehalose, palatinose, D-xylose, etc. And sugar alcohols such as xylitol, sorbitol, maltitol, erythritol, and the like. High sweetness sweeteners such as stevioside contained in saccharin sodium, cyclamate and salts thereof, acesulfame potassium, thaumatin, aspartame, sucralose, alitame and stevia extract may also be added.

  Examples of the seasoning include amino acid-based seasonings such as salt, sugar, glycine and sodium glutamate, and organic acids such as citric acid and acetic acid.

  Emulsifiers include glycerin fatty acid esters (distilled monoglycerides, reactive monoglycerides, di-triglycerides, organic acid monoglycerides, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, etc.), sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters , Yucca extract, saponin, stearoyl lactate (sodium or calcium), polysorbate and soybean lecithin, egg yolk lecithin, enzyme-treated lecithin and the like. It is also possible to use vitamins, calcium, iron, DHA nutrients and the like together.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated concretely, this invention is not limited to these Examples. In the following, “HPC” is “hydroxypropyl cellulose”, “part” is “part by weight”, “%” is “weight%”, and “*” is Saneigen FFI Co., Ltd. Yes, "*" means that it is a registered trademark of San-Eigen FFI Corporation.

Experimental Example 1: The processed meat foods (hamburger) formulation listed in Preparation Table 1 below were mixed well by a conventional method, after molding (1 month 80 g), hamburger and fired (one minute single side 170 ° C. a total of two minutes) Was prepared.

  The obtained hamburgers of Examples 1 to 3 were easy to be baked because the dough was difficult to peel off and easily peeled off compared to the blank, and the obtained hamburgers were also excellent in elastic texture.

Experimental Example 2: Preparation of Dashi Rolled Egg Dough roll egg dough was prepared according to the prescription in Table 2 below, and after baking in an egg baking machine, the sensory evaluation of the texture was performed. The results are shown in Table 4.

  From Table 3, Examples 4-10 have a difference in food texture compared with a blank, and there exists a tendency which is soft as a whole. In particular, in Examples 9 and 10, a succulent feeling is also given. In addition, while the firing time of the blank is short, the fabric is easily attached to the iron plate of the calciner and is not easily peeled off, whereas in Examples 6 to 8, the firing time is not different from the blank, but the fabric is the iron plate. It is difficult to hit and easily peels off. In Examples 9 to 10, since the viscosity appears in the dough, baking takes time, but the dough tends to be difficult to peel off because of the iron plate.

Experimental Example 3 Preparation of Casing Camaco Casing Camaco was prepared as prescribed in Table 4 below. That is, after surimi is scraped with a crusher, salt is added and salted. Thereafter, starch, sodium L-glutamate, and HPC are added, and the mixture is thoroughly rubbed until the temperature of the surimi reaches 8 ° C. A well-surimi surimi was filled into a casing, allowed to sit at 40 ° C. for 1 hour, and boiled at 90 ° C. for 40 minutes to obtain a casing shell. About the obtained casing stickfish, food texture and the peelability from a casing were evaluated. The results are shown in Table 5.

  From Table 5, the casing shell that added HPC was excellent in peelability from the casing. Especially, when the addition amount is 0.05 parts or more, the texture is hard and elastic, and the peelability is further improved. However, when the amount of HPC added was increased, foaming was likely to occur during production. When the amount of HPC added in Example 18 was 5%, the gel strength was difficult to measure because there were too many bubbles.

Experimental Example 4: Flower paste (1)
Among the formulations listed in Table 6 below, while stirring water, coconut oil, and butter, add other powder mixture, heat and dissolve at 90 ° C. for 5 minutes, correct the evaporated water, and fill the container. Cooled to prepare a flour paste.

  Each of the obtained flower pastes was a novel textured flower paste from which a foamy texture was obtained.

Experimental Example 5: Flower paste (2)
Add the other powder mixture to water, whipped cream, pre-dissolved butter, eggs, and homogenize with TK homomixer for 10 minutes, and then heat and dissolve at 90 ° C for 5 minutes. After correcting the evaporated water, the container was filled and cooled to prepare a flour paste.

  The obtained flour paste was a novel textured flour paste in which any of Examples 21 to 23 provided a foamy texture. Among them, the flour paste of Example 22 was good with a more foamy texture.

Experimental Example 6: Synergistic effect with protein (skim milk powder) As KPC, 5% and 2% of Klucel EF and Klucel GF were added, and 0%, 5%, 10% and 20% of skim milk powder were added. A protein / HPC-containing solution was prepared. As a preparation method, HPC was added to water (20 ° C.), and after stirring for 10 minutes, skim milk powder was added and stirred for 3 minutes, followed by deaeration treatment. The results of measuring the viscosity (20 ° C., rotation speed 60 rpm) are shown in FIG.

  From FIG. 1, in the addition system only of skim milk powder, the increase in the viscosity of the system did not occur only by increasing the solid content concentration (skim milk powder concentration), but by using HPC and skim milk powder together, the solid content concentration The above-mentioned increase in viscosity of the system was observed due to the increase in (fat dry milk). This is considered to be an increase in viscosity due to a synergistic effect of HPC and skim milk powder. Moreover, it can gelatinize by cooling in skim milk powder density | concentration 30%, and can be gelatinized by cooling in skim milk powder density | concentration 40%. From this result, the viscosity increases synergistically by adding HPC in a food system containing a large amount of protein (fat dry milk powder), and an effect of improving the texture and imparting shape retention due to thickening can be expected.

Experimental Example 7: A synergistic effect HPC of protein (whey protein), Klucel EF, respectively 5% Klucel GF, was added 2% whey protein (Mirupuro ※ L1 *), respectively 0%, 5%, A 10% solution was added to prepare a protein / HPC-containing solution. As a preparation method, HPC was added to water (20 ° C.), stirred for 10 minutes, then whey protein was added, stirred for 3 minutes, and then deaerated and prepared. The results of measuring the viscosity (20 ° C., rotation speed 60 rpm) are shown in FIG.

  From FIG. 2, as in Experimental Example 6, the addition of only whey protein only increased the solids concentration (whey protein concentration), and no significant increase in viscosity of the system occurred, but HPC and milk The viscosity increased synergistically by using the protein together. From this result, a food texture improving effect and the like can be expected in a food system containing a large amount of protein (whey protein). In addition, although the same test as Experimental Example 6 was conducted using a different type of whey protein (Mirpro * No. 142 *; manufactured by Saneigen FFI Co., Ltd.), the same tendency as in Experimental Example 7 was observed. It was observed.

Experimental Example 8: Synergistic effect with protein (sodium casein) 5% and 2% of Klucel EF and Klucel GF were added as HPC, and 0%, 5%, 10% and 15% of sodium caseinate were added. A protein / HPC-containing solution was prepared. As a preparation method, HPC was added to water (20 ° C.) and stirred for 10 minutes, and then sodium caseinate was added and stirred for 3 minutes, followed by deaeration treatment. The results of measuring the viscosity (20 ° C., rotation speed 60 rpm) are shown in FIG.

  From FIG. 3, as in Experimental Example 6, the addition of only sodium casein (only casein Na) only increased the solid content (casein Na concentration), and no significant increase in viscosity of the system occurred. When HPC and sodium caseinate were used in combination, the viscosity increased synergistically. From this result, a food texture improving effect and the like can be expected in a food system containing a large amount of protein (sodium caseinate).

  According to the present invention, when used for fishery products such as fish sausage, effects such as improved peelability and improved elasticity from the casing are seen, and when used for egg processed foods such as broiled eggs, In addition to improving the texture, it was found that the burning during baking can be suppressed. Furthermore, when used in flour paste, it can impart a new foamy texture, and when used in gel foods such as pudding, it exhibits effects such as improved gel elasticity. . Thus, various functions can be imparted to various foods using proteins.

In Experimental example 6, it is a graph which shows the result of the test which looks at the synergistic effect of HPC and skim milk powder. In Experimental example 7, it is a graph which shows the result of the test which looks at the synergistic effect of HPC and whey protein. In Experimental Example 8, it is a graph which shows the result of the test which looks at the synergistic effect of HPC and sodium caseinate.

Claims (5)

A protein-containing composition comprising hydroxypropylcellulose and protein. The protein-containing composition according to claim 1, wherein the composition is a gel composition. The protein-containing composition according to claim 1, wherein the protein is an animal protein. The protein according to any one of claims 1 to 3, wherein the animal protein is one or more selected from milk-derived protein, egg-derived protein, livestock meat-derived protein and seafood-derived protein. Containing composition. The protein-containing composition according to any one of claims 1 to 4, wherein the composition is one selected from livestock meat processed foods, egg processed foods, marine products, gel foods, and flower pastes.

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