JP2009178117A - Gelled food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a gelled food having as the raw material, a protein colloidal solution such as milk derived from animals and soymilk, and excellent in characteristics, and to provide a method for offering the gelled food. <P>SOLUTION: This gelled food is obtained by treating a protein colloidal solution such as milk derived from animals and soymilk, by protease derived from Aspergillus oryzae such as rice malt, barley malt, and bean malt. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a gelled food product that is obtained by gelling a proteinaceous colloidal solution by the action of koji mold, has no off-flavors such as bitterness and raw odor, has a soft texture and is smooth, and a method for producing the same.

  A proteinaceous colloidal solution is a solution in which colloidal particles of protein or a colloidal particle containing a complex of proteins, lipids, sugars, minerals, etc. are individually maintained hydrophilic and stabilized using water as a dispersion medium. Examples include milk, soy milk, blood, egg white liquid, egg yolk liquid and whole egg liquid.

  The colloidal protein solution is insolubilized by heat treatment, freeze-thaw treatment, strong acid treatment, strong alkali treatment, or proteolytic enzyme (protease) treatment. The water of the dispersion medium is discharged and aggregated and precipitated. Alternatively, if the conditions are adjusted, the colloidal particles are connected while being hydrated (holding water), forming a network structure (network), and solidifying or gelling.

  The component of the gel is a large complex in which proteinaceous colloidal particles are connected, and the affinity between the proteinaceous colloidal particles is mainly a hydrophobic binding force caused by protein denaturation. On the other hand, the repulsive force is mainly an ionic repulsive force due to the charge on the surface of the colloidal particles. Aggregation occurs when the hydrophobic binding force is too strong than the ionic repulsion. Gelation occurs when both forces are balanced and the colloidal particles are connected while being hydrated to form a network structure (network). On the other hand, when the hydrophobic binding force is too weak than the ionic repulsion force, neither aggregation nor gelation occurs, and a viscous liquid state is maintained.

  Usually, the gelation by heat treatment becomes a hard and brittle gel lacking in flexibility, as represented by boiled eggs. On the other hand, the gel obtained by the strong alkali treatment becomes a soft, elastic and supple gel as seen in petan. However, the flavor is poor because it is alkaline. In addition, since many of the proteins constituting the proteinaceous colloidal solution have an isoelectric point on the acidic side (pH value at which the total surface charge is 0), protein aggregation and precipitation are more severe than gelation in strong acid treatment. Occur.

  Further, when a protease is allowed to act on the proteinaceous colloid solution, a gel is obtained. As an example, when the digestive enzyme preparation rennet obtained from the fourth stomach of calf is allowed to act on milk of cows or goats, the whole milk is softly and smoothly gelled. This gelation is particularly called curdling. In the production of cheese, the curd is finely crushed, the whey in the solution portion is drained, and the insoluble milk protein and milk fat globule coagulate (curd) are collected, solidified and aged.

  Protease that gels the whole milk is called curdling enzyme, chymosin which is a protease in rennet, bromelain contained in pineapple, papain contained in papaya, actinidin contained in kiwifruit, ficin contained in fig, There are many known gingivalins contained in ginger, and other milk-clotting enzymes from fungi and bacteria. However, a curdling enzyme other than chymosin usually has a bitter taste due to protein degradation and a strange odor such as a fermented odor or a raw odor, and therefore, almost no gelled food obtained by curdling is commercially available.

  The only exception is Gyeongjong Aunai, a traditional food from Guangdong Province, China. This is a ginger milk pudding in which the entire milk protein colloidal solution is softly and smoothly curd using ginger milk, a ginger curdling enzyme, and has been commercially available as a dessert in China for a long time.

  In the curdling phenomenon, part of the hydrophobic group located inside the milk protein is exposed to the surface by the action of the protease, and the milk protein is connected with a hydrophobic bond while keeping the hydrophilicity while maintaining a sufficient amount of water in the dispersion medium. This is a phenomenon that creates a network structure (network). If the protease works too much, the hydrophobic group of the milk protein is excessively exposed on the surface, and the milk protein is strongly connected by hydrophobic bonds and aggregates and precipitates. Or milk protein is decomposed | disassembled, it becomes low molecular weight, it melts | dissolves and a gel cannot be formed. Therefore, in order to make proteinaceous colloidal solutions such as milk protein solutions and soymilk protein solutions soft and smooth, it is necessary to select proteases, and to set reaction conditions between proteases and milk proteins appropriately. As a result, a gelled food having excellent characteristics can be obtained.

  In this way, the milk flocculation phenomenon has compatibility between milk protein constituting colloidal particles and protease that decomposes it, and it is difficult to optimize the reaction conditions, and the softness obtained by allowing chymosin to act on milk protein. It was difficult to prepare a smooth gel with a curding enzyme other than chymosin.

  In fact, researchers around the world searched for curdling enzymes to replace calf chymosin from existing plants, microorganisms, etc., but it was not possible to obtain something similar to calf chymosin, and flavor such as bitter taste and fermented odor There was also a problem. Three molds (Rhizomucor pusillus), Rhizomucor miehei, and Endothia parasitetica have been found to produce a curd enzyme that is relatively similar in nature to calf chymosin. Enzyme preparations prepared by culturing these molds are commercially available as microorganism-derived chymosins.

  Non-patent document 1 below discloses an example in which soymilk, which is a proteinaceous colloidal solution mainly composed of soy protein, is gelled by acting koji mold.

  Non-Patent Document 1 discloses a soy milk gelled food in which an enzyme is deactivated by an autoclave to keep the physical properties of the gel moderate. According to this document, a soymilk gelled food is prepared by inactivating enzymes other than deuterolysin by heat-treating a liquid obtained from rice white miso raw material for pickling miso at 90 ° C. for 10 minutes. Then, the enzyme solution and soy milk are mixed and incubated at 50 ° C. for 15 hours, autoclaved at 120 ° C. for 10 minutes, and ice-cooled immediately after the autoclave. In the production method described in the document, it is not possible to obtain appropriate physical properties only by hydrolysis reaction by incubation, and by heat denaturation in an autoclave, it is difficult to collapse even when taken out of the mold, and has a tofu-like smoothness. I got physical properties. However, the gelled food after autoclaving has a slight void on the surface, which is a drawback in selling as a product. Furthermore, labor and time are required, such as inactivation of the enzyme at 90 ° C., incubation for 15 hours, and ice cooling after autoclaving, and there are many difficulties in using the technique described in this document as an industry.

Bulletin of Faculty of Human Environment, Fukuoka Women's University 34, 23-26

As described above, in the conventional technique, there is a problem that a void enters the surface due to thermal denaturation performed for gelation. In addition, there is a problem that labor and time such as autoclave and ice cooling are required.
The present invention relates to a gelled food which is obtained by gelling a proteinaceous colloid solution, has no off-flavors such as bitterness and raw odor, has a soft texture and smooth physical properties, and is easy to manufacture, and a method for manufacturing the same. The issue is to provide.

  As a result of intensive studies to solve the above problems, the present inventors have mixed an enzyme derived from Aspergillus oryzae into a proteinaceous colloidal solution such as animal-derived milk or soy milk, and preferably 10 to 45-65 ° C. It has been found that by placing for 20 minutes for 20 minutes, a gelled food product having a soft texture and a smooth texture with no off-flavors such as bitterness and raw odor can be obtained, and the present invention has been completed.

That is, this invention provides the following foodstuffs and its manufacturing method.
[1] A gelled food obtained by gelling a proteinaceous colloid solution without heat denaturation by the action of an enzyme derived from Aspergillus.
[2] The food according to [1], wherein gelation is performed by adding an enzyme derived from Aspergillus to a proteinaceous colloidal solution and incubating at 45 to 65 ° C. for 10 minutes to 20 hours.
[3] The food according to [1] or [2], wherein the koji mold-derived enzyme is a pulverized product of koji selected from the group consisting of rice koji, wheat koji, bean koji, or a combination of two or more thereof. .
[4] The food according to any one of [1] to [3], wherein the proteinaceous colloid solution is animal-derived milk or soy milk.
[5] The food according to any one of [1] to [4], wherein the koji mold is Aspergillus kawachii and Aspergillus oryzae.
[6] The food according to [5], wherein Aspergillus kawachi and Aspergillus oryzae are mixed at a weight ratio of 10: 0 to 0:10.
[7] The food according to any one of [1] to [6], wherein the gel having a thickness of 2 cm has a breaking strength of 5 to 100 g / cm ² .
[8] The food according to any one of [1] to [7], wherein the pH is 2.5 to 7.5.
[9] A method for producing a gelled food by gelling a proteinaceous colloid solution with an enzyme derived from Aspergillus.
[10] The production method according to [9], wherein the gelation is performed by keeping the enzyme derived from koji mold and the proteinaceous colloid solution at 45 to 65 ° C. for 10 minutes to 20 hours.
[11] The production according to [9] or [10], wherein the koji mold-derived enzyme is a koji crushed product selected from the group consisting of rice koji, wheat koji, bean koji, or a combination of two or more thereof. Method.
[12] The production method according to any one of [9] to [11], wherein the proteinaceous colloid solution is animal-derived milk or soy milk.
[13] The production method according to any one of [9] to [12], wherein the koji mold is Aspergillus kawachii and Aspergillus oryzae.
[14] The production method according to [13], wherein Aspergillus kawachi and Aspergillus oryzae are in a weight ratio of 10: 0 to 0:10.

  According to the present invention, a gelled food product having a soft texture and a smooth texture can be obtained by mixing an enzyme derived from Aspergillus into a proteinaceous colloid solution.

  In particular, when milk is used as a protein colloid solution, the whole milk can be softly and smoothly curled without water separation without using chymosin, and the unique odor of milk disappears due to the enzyme action derived from koji mold. A gelled food product having a preferable flavor and texture can be obtained.

  In addition, when soy milk is used as a proteinaceous colloidal solution, a gelled food with a soft and smooth texture close to that of silken tofu and fresh yuba can be obtained without using a coagulant such as calcium sulfate or glucono delta lactone. Obtainable. As in the case of cow's milk, a gelled food product having a preferable flavor and texture in which the raw odor peculiar to soy milk has disappeared is obtained by the enzyme action derived from Aspergillus.

  A proteinaceous colloidal solution is a colloidal solution composed mainly of a complex of lipids consisting of proteins with a good amino acid composition, essential fatty acids, polyunsaturated fatty acids, various vitamins, and minerals. Are known. More recently, peptides exhibiting health functions such as growth promotion, bone formation, blood pressure lowering and antioxidants, and hormone-like physiologically active ingredients have been found, and not only nutritional functions but also health functions are attracting attention. In the present invention, the entire proteinaceous colloid solution can be softly and smoothly gelled. Therefore, the gelled food obtained can be preferably provided to infants and the elderly who need an active intake of nutritional and health functional ingredients.

  Further, the present invention has a simple configuration in which a proteinaceous colloid solution and an enzyme derived from Aspergillus are mixed and kept warm until gelled in a container. Therefore, according to the present invention, it is possible to provide a gelled food product having good physical properties without taking time and effort.

  The present invention relates to a gelled food obtained by gelling a proteinaceous colloid solution by the action of an enzyme derived from Aspergillus oryzae and a method for producing the same.

In the present invention, the proteinaceous colloidal solution is a solution in which colloidal particles of protein or a colloidal particle composed of a complex of protein, lipid, sugar, mineral and the like are individually maintained with hydrophilicity and stabilized using water as a dispersion medium. It is. Examples thereof include milk, soy milk, blood, egg white liquid, egg yolk liquid and whole egg liquid. The solid content concentration may be 5% by weight or more, preferably 10% by weight or more, and the upper limit is preferably 50% by weight or less. Furthermore, the protein content is 3% by weight or more, preferably 5% by weight or more from the viewpoint of gelation, and the upper limit thereof is preferably 20% by weight or less. Examples of such proteinaceous colloid solutions include animal-derived milk (mammal milk) and soy milk if plant-derived.
Mammalian milk is a colloidal solution in which casein micelles and milk fat globules are stably dispersed as colloidal particles in whey in which water-soluble vitamins, minerals, proteins and lactose are dissolved in water. Examples of mammals include humans, cows, sheep, goats, horses and the like.
Soy milk is preferably soy milk as defined in the JAS standard, and is a milky beverage obtained by eluting proteins and other components from soybeans with hot water, etc., and removing fiber, soy solids Is preferably 8% or more and 3% or more of protein.

The koji referred to in the present invention means that koji molds are inoculated into grains such as rice, wheat and soybeans, and other food materials such as koji, buckwheat, okara and bran, and propagated.
Neisseria gonorrhoeae is called rice bran, wheat straw, bean straw or the like depending on the type of food material to be inoculated. In the present invention, any one or a combination of these may be used, but rice bran is preferred. Rice bran is a rice bran that is inoculated with koji mold and propagated.
The gonococcus that can be used in the present invention is not particularly limited as long as it is an bacterium that produces an enzyme effective for the present invention and is harmless to eat. For example, Aspergillus genus, Penicillium genus , A microorganism belonging to the genus Mucor, Rhizopus, Monascus, or Absidia, and specifically, Aspergillus kawachii, Aspergillus aspergillus, Examples include Aspergillus oryzae.
Preferably, the use of shochu fungi Aspergillus kawachi and miso Aspergillus oryzae is employed. These may be used alone or in combination. The former and the latter are used in the form of cocoons in a weight ratio of 10: 0 to 0:10, preferably 8: 2 to 2: 8, more preferably 6: 4 to 4: 6, and even more preferably 5: 5. .
Although there is no restriction | limiting in particular in the usage form of these koji molds, Preferably it uses as a powdered koji. A person skilled in the art can appropriately select and perform the grinding method and degree.

The enzyme derived from Aspergillus used in the present invention is not particularly limited as long as a desired gelled food can be obtained. As the koji mold-derived enzyme, koji mold or koji mold itself may be used.
Aspergillus oryzae produce a wide variety of enzymes depending on the type of the koji mold, and even if the koji mold is the same, the balance of the enzymes produced varies depending on differences in the kneading conditions, such as differences in the temperature of the product. If it produces an enzyme, there will be no restriction | limiting in particular.

  For example, rice bran contains proteolytic enzymes, carbohydrate-related enzymes and the like. Examples of proteolytic enzymes include acid protease, neutral protease, acid carboxypeptidase, aminopeptidase and the like. Sugar-related enzymes are enzymes that act on starch, fiber, hemicellulose, pectin and the monosaccharides and oligosaccharides constituting them, such as α-amylase, α-glucosidase, glucoamylase, isoamylase, transferase, β -Glycosidase, β-glucanase, xylanase, galactomannanase, pectinase, pectinesterase and the like. Aspergillus kawachi is particularly characterized by high acid protease activity (pH 3.0) and high citric acid production ability. Aspergillus oryzae is particularly characterized by high neutral protease activity (pH 6.0) and strong amylase activity.

In the present invention, the mixing ratio of the proteinaceous colloid solution and the enzyme of rice bran derived from koji mold is as follows. That is, koji molds are used as koji inoculated and propagated on food materials, and are usually used in a ratio of 2 to 10 g, preferably 2 to 4 g, more preferably 2 to 3 g with respect to 100 mL of proteinaceous colloid solution. When mixing the two, in consideration of the thermal stability of the enzyme derived from Aspergillus, they are mixed at 65 ° C. or lower, preferably 55 ° C. or lower. At a temperature higher than 65 ° C., the enzyme is rapidly denatured by heat, so that the enzyme activity becomes insufficient for gelation. Moreover, since the proteinic colloid solution is a food that easily perishes, the temperature at which the enzyme reaction proceeds is required to be at least 45 ° C., at which bacteria that cause spoilage hardly grow. That is, the mixed solution of the proteinaceous colloid solution and the koji mold enzyme is preferably maintained at 45 to 65 ° C, more preferably 45 to 55 ° C. A constant temperature dryer, a constant temperature water tank, etc. can be used for this heat retention.
In order to avoid the risk of bacterial growth that causes spoilage, it is desirable that the temperature after mixing be kept as high as possible in a short time. However, if the enzyme reaction rate is set too high by setting the conditions at a high temperature, aggregation of the proteinaceous colloid may occur, and in this case, water separation from the gel becomes a problem. Therefore, the incubation time should be appropriately adjusted by those skilled in the art depending on the type and protein concentration of the proteinaceous colloid solution, the intensity of the activity of the enzyme derived from Aspergillus, the incubation temperature and pH, and the like. For example, when the protein content is 3 to 3.5 w / v%, such as milk or soy milk, 2 to 10 w / v% of koji is mixed and kept at 45 to 65 ° C., the incubation time is It is 10 minutes to 20 hours, more preferably 10 minutes to 8 hours, still more preferably 10 minutes to 4 hours.
The pH at the time of mixing both may be in a pH range where an enzyme derived from Aspergillus acts sufficiently, and usually does not need to be adjusted. For example, when rice bran is mixed with milk or soy milk, the pH is in a range of 2.5 to 7.5, and this pH is a pH range in which an enzyme derived from Aspergillus acts.

In the present invention, sweeteners, fragrances, food materials, coloring agents, preservatives, antioxidants, shelf life are provided so as to impart a favorable flavor and appearance as long as they do not affect the good physical properties of the gelled food. An improver or the like can be added without particular limitation before or after the heat retention.
Sweeteners include sugar, fructose, starch syrup, lactose and other starch sugars, oligosaccharides, reduced maltose, sugar alcohols such as sorbitol, xylitol, erythritol, honey, glycyrrhizin, stevia, sweet tea, thaumatin and other natural non-sugar sweeteners. And synthetic non-sugar sweeteners such as saccharin and aspartame.
Examples of the fragrances include natural and synthetic fragrances such as strawberry, lemon, lemon lime, orange, l-menthol and mint oil.
Examples of food materials include fruits and vegetables, seeds and processed products thereof, spices, cocoa, chocolate, matcha tea, tea, coffee, wine, and other liquors and taste items.
Examples of the colorant include yellow iron sesquioxide, iron sesquioxide, edible tar dye, and natural dye.

The gelled food of the present invention does not have off-flavors such as bitterness or raw odor, and has a soft and smooth texture. Bitterness is caused by the degradation of proteins by proteases (particularly hydrophobic amino acids such as leucine, valine and isoleucine which are bitter amino acids). The raw odor is a characteristic odor of proteinaceous colloid solutions such as animal-derived milk and soy milk. Smoothness means that there is no rough feeling on the tongue. The presence or absence and extent of these characteristics can be confirmed by sensory inspection. The term “soft” means that the breaking strength of a gel having a thickness of 2 cm is 100 g / cm ² or less. However, from the viewpoint of making a gel with a smooth and soft texture, the preferred breaking strength in the present invention is 5 to 100 g / cm ² , more preferably 5 to 50 g / cm ² , and still more preferably 5 to 20 g / cm ² . . Here, the breaking strength of the gel is determined by using a gel compression recovery measuring device to lower a plunger having a cross-sectional area of 1 square centimeter at a rate of 0.6 mm per second, compressing the gel surface having a thickness of about 2 cm, and breaking the gel. It is a value indicating the g value per square centimeter for the force required for texograph (made by Japan Food Research Institute), rheometer (made by Fudo Kogyo Co., Ltd.), creep meter (made by Yamaden Co., Ltd.) Etc. can be measured.
The gelled food of the present invention is a gel food, but is preferably a gel food without water separation. In the present invention, water separation means a state in which a visible gap is formed on the contact surface between the gel and the container due to the contraction of the gel. Therefore, in this invention, the determination of the presence or absence of water separation is performed by visual inspection.

  Hereinafter, the present invention will be described in more detail based on test examples and examples, but the present invention is not limited to these examples.

[Example 1] Measurement of protease activity of rice bran (Method)
The method for measuring acidic protease described in “Fourth Revised National Tax Agency Predetermined Analysis Method” p223 211-8 was partially modified. An enzyme solution extracted from rice bran was mixed with a substrate solution obtained by adding a McKilvain buffer to a casein solution. After reacting at 40 ° C. for 60 minutes, the reaction was stopped by adding a TCA solution, and the precipitate was filtered. A sodium carbonate solution and a phenol reagent were added to the filtrate, color was developed at 40 ° C. for 30 minutes, and the absorbance at 660 nm was measured. In addition, the thing which added the TCA solution just before mixing an enzyme solution with a substrate solution and performed the same operation was used as a control. Further, when measuring the acidic protease activity, the pH was adjusted to 3.0 by adding lactic acid and pH 3.0 McKilvain buffer during the preparation of the casein solution. When measuring the neutral protease activity, the pH was adjusted to 6.0 by adding a sodium hydroxide solution and a pH 6.0 McKilvain buffer during the preparation of the casein solution.

(Solution composition)
McKilvain buffer (pH 3.0, pH 6.0)
M / 5 disodium phosphate solution and M / 10 citric acid solution were mixed and adjusted to pH 3.0 or pH 6.0.
Casein solution For the measurement of acidic protease activity, add 5 ml of 10-fold diluted lactic acid and about 50 ml of distilled water to 2 g of casein, stir while heating until boiling, add 20 ml of McKilvein buffer adjusted to pH 3.0 after cooling, A solution made up to 100 ml with distilled water was used. For neutral protease activity measurement, 8 ml of an N / 10 sodium hydroxide solution was added instead of lactic acid, and a buffer having a pH adjusted to 6.0 was used instead of the McKilvain buffer adjusted to pH 3.0.
0.4M TCA solution Trichloracetic acid was dissolved in distilled water and adjusted to 0.4M.
Phenol solution A commercial product (manufactured by Nacalai Tesque, phenol reagent for protein measurement (Folin-Ciocalteu's Reagent Soln.) 37205-45) was diluted 5-fold.
0.4M sodium carbonate solution Sodium carbonate is dissolved in distilled water and adjusted to 0.4M.

(result)
Table 1 shows the measurement results of the protease activity of rice bran.

  It was confirmed that Aspergillus kawachi has high activity of acidic protease and Aspergillus oryzae has high activity of neutral protease.

[Example 2] Physical property evaluation of various rice bran 10w / v% added milk (Method)
Put 200 mL of commercially available milk (made by Meiji Dairies Co., Ltd., delicious milk) in a one-handed pan and heat to 60 ° C. Each mixture (C)) was added and stirred well while measuring the liquid temperature. When the liquid temperature of the mixture reaches 55 ° C. (after mixing for about 1 to 2 minutes), immediately dispense 20 g into a plastic container with a lid (GF-052, manufactured by Edogawa Bussan Co., Ltd.) The temperature was set in a constant temperature dryer set at 55 ° C., and the whole container was kept warm. Each container was taken out at a predetermined time, cooled in a refrigerator for about 1 hour, and the gelled state and the state of water separation were observed.

(result)
The physical property evaluation results are shown in Table 2.

  The gelation rate of milk was (A) Aspergillus kawachi was faster than (B) Aspergillus oryzae, but it was shown to be susceptible to water separation. Moreover, when both were used in combination (C), water separation was considerably suppressed while the gelation speed was high.

[Example 3] Physical properties of rice bran added milk, amount of rice bran added and heat retention time (Method)
Put 200 ml of commercially available milk (Meiji Dairies, delicious milk) in a one-handed pan and heat to 60 ° C., then add rice bran powder (Aspergillus kawachi or Aspergillus oryzae) to 1 w / v%, 2 w / v%, 3 w of milk / V% and 4 w / v% were added, and the mixture was well stirred while measuring the liquid temperature. When the liquid temperature of the mixture reaches 55 ° C. (after about 1 minute of mixing), immediately dispense 20 g into a plastic container with lid (manufactured by Edogawa Bussan Co., Ltd., GF-052). It put into the constant temperature dryer set to 55 degreeC, and kept the whole container warm. Each container was taken out at a predetermined time and cooled in a refrigerator for about 1 hour. First, the liquidity and the presence or absence of water separation were observed. Next, pH and gel breaking strength were measured. The pH was measured using a castani LAB pH meter (manufactured by Horiba Seisakusho). Gel break strength was measured by using a gel compression recovery measuring instrument (Texograph) (manufactured by Japan Food Research Laboratories, Inc.), dropping a plunger with a cross-sectional area of 1 square centimeter at a rate of 0.6 mm per second, and a gel surface with a thickness of about 2 cm. The force required to compress the gel and break the gel was measured as the g value per unit square centimeter.

(result)
Table 3 shows the relationship between the physical properties (liquidity, presence or absence of water separation), the amount of rice bran added, and the heat retention time when Aspergillus kawachi was used as the koji mold. Table 4 shows the relationship between the physical properties (pH / gel breaking strength g), the amount of rice bran added, and the heat retention time when Aspergillus kawachi was used.

The amount of rice bran added to Aspergillus kawachi necessary for the gelation of milk is substantially 2 w / v% or more, and the addition of 1 w / v% takes 20 hours of incubation time at 55 ° C. for gelation. In addition, the longer the heat retention time and the greater the amount of rice bran added, the more severe the water was removed from the gel. The breaking strength of the gel with severe water separation was high, 24.1 g for the hardest gel. The breaking strength of gels with no water separation or few gels tended to be relatively soft and was 10 g or less.
In addition, although there exists a tendency for pH to fall, if the addition amount of a koji mold increases, it was pH 5.5 vicinity even if low. A gel having a low pH and a long heat retention time tended to easily release water.

  Table 5 shows the relationship between the physical properties (liquidity, presence or absence of water separation), the amount of rice bran added, and the heat retention time when Aspergillus oryzae was used. Table 6 shows the relationship between the physical properties (pH / gel breaking strength g), the amount of rice bran added, and the heat retention time when Aspergillus oryzae was used.

  On the other hand, in the case of rice bran addition of Aspergillus oryzae, the addition amount necessary for gelation of milk is substantially 3 w / v% or more, and gelation does not occur when 1 w / v% is added, and even when 2 w / v% is added. Gelation takes 20 hours at 55 ° C. In the case of Aspergillus oryzae, water separation was not observed because gelation occurred mildly. Even if pH was low, it was 5.60, and most of the pH was around 6.5. Gelation was more likely to occur as the amount of rice bran added increased and the incubation time increased.

  As described above, from the results of Tables 3 to 6, it was considered that the activity of acidic protease is more strongly involved in the gelation of milk than the activity of neutral protease among the enzymes derived from Aspergillus. From the above, it is considered that about 30000 units or more are necessary as an acidic protease activity for gelling 100 ml of milk under a temperature maintaining condition of 55 ° C.

[Example 4] Combined effect of rice bran on gelation of milk (Method)
Aspergillus kawachi and Aspergillus oryzae rice bran powders were blended in weight ratios of 8: 2, 5: 5, and 2: 8, respectively. Put 200ml of commercial milk (made by Meiji Dairies, delicious milk) in a one-handed pan and heat to 60 ° C, and add 3% w / v of each rice bran powder to the milk. Stir well while measuring. When the liquid temperature of the mixture reaches 55 ° C. (after about 1 minute of mixing), immediately dispense 20 g into a plastic container with lid (manufactured by Edogawa Bussan Co., Ltd., GF-052). It put into the constant temperature dryer set to 55 degreeC, and kept the whole container warm. Each container was taken out at a predetermined time, cooled in a refrigerator for about 1 hour, and the gelled state and the state of water separation were observed. The results are shown in Table 7.

(result)
Table 7 shows the blending ratio of various rice bran to gelation of milk and the physical property evaluation results. In the table, “K” means Aspergillus kawachi and “O” means Aspergillus oryzae.

  From Table 7 and Tables 3 and 5 in Example 3, it was shown that when Aspergillus kawachi and Aspergillus oryzae were used in combination, the gelation rate of milk was promoted and water generation from the gel could be suppressed. Perhaps it is an acidic protease that speeds up the gelation rate, and it is a neutral protease that suppresses water separation.

[Example 5] Physical properties of various rice bran 10 w / v% added soy milk (Method)
The same operation as in Example 2 was carried out using 200 mL of soy milk (soymilk made by Meiraku Co., Ltd., which can also produce organic tofu) instead of commercially available milk.

(result)
Table 8 shows the physical property evaluation results.

  In the case of soy milk, as in the case of milk, (A) Aspergillus kawachi gelled earlier than (B) Aspergillus oryzae, but it was shown that water separation tends to occur. However, as compared with the case of milk shown in Table 2, a gel having a low gelation rate and hardly causing water separation was obtained in the case of soy milk because the properties of the proteinaceous colloid are different.

[Example 6] Physical properties of soymilk with rice bran added, amount of rice bran added and heat retention time (method)
The same operation as in Example 3 was performed using 200 mL of soy milk (soymilk made by Meiraku Co., Ltd., which can also make organic tofu) instead of commercially available milk.

(result)
Table 9 shows the relationship between the physical properties (liquidity, presence or absence of water separation), the amount of rice bran added, and the heat retention time when Aspergillus kawachi was used as the koji mold. Table 10 shows the relationship between the physical properties (pH / gel breaking strength g), the amount of rice bran added, and the heat retention time when Aspergillus kawachi was used as the koji mold.

  In the case of soymilk, it was found that the amount of rice bran added to Aspergillus kawachi necessary for gelation was 2 w / v% or more. A gel with less water separation was obtained compared to the case of milk. The pH decreased as the amount of rice bran added increased, but it seemed that the incubation time and pH were not related. As the pH decreased, the gel breaking strength tended to increase, but it did not become as hard as the milk gel, and a soft smooth silky tofu-like gel having a breaking strength of 10 g or less was obtained.

  Table 11 shows the relationship between the physical properties (liquidity / presence of water separation), the amount of rice bran added, and the heat retention time when Aspergillus oryzae was used. Table 12 shows the relationship between the physical properties (pH / gel breaking strength g), the amount of rice bran added, and the heat retention time when Aspergillus oryzae was used.

  On the other hand, in the case of rice bran addition of Aspergillus oryzae to soy milk, the addition amount necessary for gelation is substantially 3 w / v% or more, and gelation does not occur when 1 w / v% is added, and even when 2 w / v% is added. Gelation took 20 hours at 55 ° C. In addition, as with milk, in the case of soy milk, no water separation was observed with the addition of Aspergillus oryzae. The gelled material had a pH of about 6 or less, particularly around 5.75, and the gel breaking strength at that time was about 5 g, and a very soft gel was obtained.

  As described above, from the results of Tables 7 to 12, it was considered that the activity of acidic protease is more strongly involved in the gelation of soymilk than the activity of neutral protease among the enzymes derived from Aspergillus. It can be inferred that about 30000 units or more are necessary as the acidic protease activity for gelling 100 ml of soy milk under the temperature-retaining condition of 55 ° C., as in the case of gelation of milk. However, as compared with the case of milk, a preferable result was obtained in the case of soy milk because the gelation rate was slow and milder gelation occurred, or the gel became less water-released.

[Example 7] Combined effect of rice bran on soymilk gelation (Method)
Aspergillus kawachi and Aspergillus oryzae rice bran powders were blended in weight ratios of 8: 2, 5: 5, and 2: 8, respectively. Put 200 mL of commercially available soy milk (organic soy milk, soy milk made by Meiraku Co., Ltd.) in a one-handed pan, heat to 60 ° C, and blend each rice bran with 3 w / v% of milk. And mixed well while measuring the liquid temperature. When the liquid temperature of the mixture reaches 55 ° C. (after about 1 minute of mixing), immediately dispense 20 g into a plastic container with a lid, cap it, and place it in a constant temperature drier with the inside temperature set at 55 ° C. The whole container was kept warm. Each container was taken out at a predetermined time, cooled in a refrigerator for about 1 hour, and the gelled state and the state of water separation were observed.

(result)
Table 13 shows the blending ratios and physical property evaluation results of various types of rice bran. In the table, “K” means Aspergillus kawachi and “O” means Aspergillus oryzae.

  From Table 13 and Tables 9 and 11 in Example 6, when Aspergillus kawachi and Aspergillus oryzae are used in combination, the higher the Aspergillus kawachi blending ratio, the faster the gelation rate in the case of soy milk, and the tendency to suppress water separation is seen. It was.

[Example 8] Examination of heat retention temperature (Method)
For the rice bran, an equivalent powder of Aspergillus kawachi and Aspergillus oryzae rice bran was used. The three levels of 45 ° C., 55 ° C., and 65 ° C. for the heat insulation temperature were compared. Warm 200 ml of milk in advance to a temperature 5 ° C higher than the incubation temperature, add 3 w / v% of rice bran powder, and when the temperature drops to the set temperature after stirring well, dispense 20 g each into a plastic container. The inside temperature was put into a constant temperature dryer adjusted to 45 ° C, 55 ° C, and 65 ° C, and the whole container was kept warm. Each container was taken out at a predetermined time, cooled in a refrigerator for about 1 hour, and the liquidity and the presence or absence of water separation were observed in the same manner as in Example 3. Further, the gel breaking strength was measured with a texograph (manufactured by Japan Food Research Laboratories). Soy milk was measured in the same manner.

(result)
Table 14 shows the measurement results with milk. The measurement results with soymilk are shown in Table 15.

In order to gel protein colloidal solutions such as milk and soy milk by the enzyme action derived from Aspergillus oryzae, the setting of the enzyme reaction temperature is important. Normally, the reaction rate doubles when the temperature rises by 10 ° C. However, the main component of the enzyme reaction is an enzyme protein, which may cause thermal denaturation itself by heating.
In the case of an enzyme derived from Aspergillus oryzae, the reaction proceeds faster and the gelation proceeds faster when the temperature is kept at 65 ° C. However, when it exceeds 4 hours, the colloidal particles are excessively denatured and aggregated due to the progress of the reaction, and there is a lot of water separation It became a gel. At 55 ° C. and 45 ° C., the reaction proceeded moderately and showed similar gelation, but the gel breaking strength was stronger at 55 ° C., but the tendency to water separation was observed.

[Example 9] Preparation of milk rice bran pudding and soy milk rice bran pudding (Method)
As the rice bran, an equal weight mixed powder of rice bran obtained by growing Aspergillus kawachi and Aspergillus oryzae was used. 2 L of milk was put in a pan and heated, and when the liquid temperature reached 55 ° C., 25 g of the mixed powder of rice bran was mixed, and further 100 g was dispensed into the pudding container while maintaining the liquid temperature at 55 ° C. Then, the container was transferred to a refrigerator after being kept warm for 2 hours in a thermostatic dryer whose lid was previously set to 55 ° C. and the container temperature was cooled to prepare milk rice bran pudding. In addition, soymilk rice bran pudding was prepared in the same process for soymilk.

[Example 10] Taste sensory test and physical property measurement of milk rice bran pudding (Method)
The milk rice bran pudding prepared in Example 9 and a commercially available milk pudding (manufactured by Morinaga Milk Industry) solidified using a thickening polysaccharide such as agar as a gelling agent were used as samples. Using 15 female college students as panelists, the taste of these two puddings was compared by a sensory test (2-point preference test). In addition, a 2 cm thick gel sample is prepared from each pudding, and a cylindrical plunger with a cross-sectional area of 1 cm 2 is lowered at a speed of 0.6 mm per second using a texograph (manufactured by Japan Food Research Laboratories). The fracture deformation measurement was performed.
(result)
As a result of the preference test, 12 panelists selected milk rice bran pudding as preferred and 3 panelists selected commercial products. There were many reasons why it was preferred that the texture was soft and smooth and that the milk had a low odor. This is thought to be the result of the suppression of the raw odor of milk by the action of rice bran.
In addition, the breaking strength was the average of three measurements each, and milk rice bran pudding was 12 g / cm ² and commercially available milk pudding was 16 g / cm ² , but the compression curve was more linear in the texographic rupture deformation diagram. Closer milk rice bran pudding is considered to have a smooth texture with less elasticity of the gel.
FIG. 1 shows a fracture deformation view of a texograph of milk rice bran pudding. FIG. 2 shows a fractured deformation view of a commercial milk pudding texograph.
[Example 11] Taste sensory test and physical property measurement of soymilk rice bran pudding (Method)
The soymilk rice bran pudding prepared in Example 9 and a commercially available silken tofu hardened using a coagulant (manufactured by Takaoya) were used as samples, and 15 female college students were panelists through a sensory test (two-point preference test). Compared.
(result)
All 15 people chose soy milk rice pudding as preferred. The reason for this is that the texture is soft and smooth, and there is almost no raw odor of soy milk.
In addition, a 2 cm thick sample was prepared from each gel, and using a texograph (manufactured by Japan Food Research Laboratories), a cylindrical plunger with a cross-sectional area of 1 cm 2 was lowered at a speed of 0.6 mm per second, Breaking deformation measurement was performed. As a result, the breaking strength is the average of each of the three measurements, soy milk rice koji purine 10 g / cm ^2, a commercially available silken tofu was a difference as about eight times the 78 g / cm ^2.
FIG. 3 shows a fracture deformation view of a texograph of soybean milk rice bran pudding. FIG. 4 shows a fracture deformation view of a commercially available silk tofu texograph.

FIG. 1 is a fracture deformation view of a texograph of milk rice bran pudding. FIG. 2 is a fracture deformation view of a commercially available milk pudding texograph. FIG. 3 is a fracture deformation view of a texograph of soybean milk rice bran pudding. FIG. 4 is a fracture deformation view of a commercially available silk tofu texograph.

Claims (14)

  A gelled food obtained by gelling a proteinaceous colloid solution without heat denaturation by the action of an enzyme derived from Aspergillus.   The food according to claim 1, wherein the gelation is performed by adding an enzyme derived from Aspergillus to a proteinaceous colloid solution and incubating at 45 to 65 ° C for 10 minutes to 20 hours.   The food according to claim 1 or 2, wherein the koji mold-derived enzyme is a pulverized product of koji selected from the group consisting of rice koji, wheat koji, bean koji, or a combination of two or more thereof.   The food according to any one of claims 1 to 3, wherein the proteinaceous colloid solution is animal-derived milk or soy milk.   The foodstuff of any one of Claims 1-4 whose Aspergillus is Aspergillus kawachii (Aspergillus kawachii) and Aspergillus oryzae (Aspergillus oryzae).   The food product according to claim 5, wherein Aspergillus kawachi and Aspergillus oryzae are mixed at a weight ratio of 10: 0 to 0:10. Breaking strength of 2cm thick gel is 5 to 100 g / cm ^2, food according to any one of claims 1 to 6.   The food according to any one of claims 1 to 7, wherein the pH is 2.5 to 7.5.   A method for producing a gelled food by gelling a proteinaceous colloid solution with an enzyme derived from Aspergillus.   The production method according to claim 9, wherein the gelation is carried out by incubating an enzyme derived from Aspergillus and a proteinaceous colloid solution at 45 to 65 ° C for 10 minutes to 20 hours.   The method according to claim 9 or 10, wherein the koji mold-derived enzyme is a pulverized product of koji selected from the group consisting of rice koji, wheat koji, bean koji, or a combination of two or more thereof.   The production method according to any one of claims 9 to 11, wherein the proteinaceous colloid solution is animal-derived milk or soy milk.   The manufacturing method of any one of Claims 9-12 whose Aspergillus is Aspergillus kawachii (Aspergillus kawachii) and Aspergillus oryzae (Aspergillus oryzae).   The production method according to claim 13, wherein Aspergillus kawachi and Aspergillus oryzae are in a ratio of 10: 0 to 0:10 by weight.

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