JP2506349B2 - Spreaded food - Google Patents

Description

TECHNICAL FIELD OF THE INVENTION The present invention relates to a novel food product, which is made of whey protein obtained from whey and has a spread-like (gel-like) physical property.

Problems to be Solved by the Related Art and Invention Whey refers to a yellow liquid part that is a by-product during the production of cheese from milk and contains lactose, whey protein, water-soluble vitamins and minerals. The most nutritionally valuable of these whey components is whey protein. That is, among various animal and plant proteins, whey protein is the most excellent protein in view of the growth promoting effect of amino acid-balanced larvae. According to a report by Wingord WH, whey protein is only 14.5 g in the daily minimum protein requirement of an adult male weighing 70 kg, whereas beef, a typical animal protein, has a protein content of 19.3 g and wheat protein. Then 33.5g
Need. Edible whey protein has been used for protein strengthening for beverages, increasing the amount of meat products and improving texture, dressing emulsifiers and confectioneries and cakes utilizing bubble formation due to strong surface activity. With regard to dairy products, many uses are known, such as cost reduction of ice cream, texture improvement of cheese, and preparation of powdered milk for childcare.

However, at present, foods containing whey protein as a main component have been limited to some ricotta and mizost.

All of the high-quality protein sources, such as meat and eggs, are served to the extent that they contain animal fat to varying degrees. However, it is well known that saturated fatty acids and cholesterol, which are contained in large amounts in meat and eggs, lead to the development of adult diseases. Therefore, high-quality protein containing no fat such as whey protein is valuable as a food resource.

Furthermore, whey protein has a high affinity for fats, so that a large amount of fats can be emulsified in water. Such physical properties are foods obtained by emulsifying fat in water, for example,
It is a valuable property in the production of cheese and cheese spread. In fact, many cheese spreads have butter, because they have spread-like properties in addition to protein.
Fats such as cream and stabilizers are added.
Moreover, when using whey protein for spread foods,
A major feature is that oils and fats containing a large amount of essential fatty acids such as linoleic acid and eicosapentaenoic acid can be added while avoiding the addition of animal fats that correlates with the onset of arteriosclerosis.

The present inventors based on a protein partially decomposed product produced by partially decomposing whey protein with an enzyme, and if necessary, seasonings, agar, alginic acid, glucomannan, tragacanth gum, gum arabic, etc. The present invention has been completed by succeeding in developing a novel gel food having an excellent flavor by mixing a polysaccharide, an animal or vegetable oil and fat, and the like.

Means for Solving the Problems In the present invention, whey protein is a whey protein concentrate powder or a commercially available whey protein concentrate that is concentrated to an appropriate amount excluding low molecular weight compounds from fresh whey that is a by-product when producing cheese. Is used. An aqueous solution of this whey protein, preferably with a water content of 60
It is possible to produce a food having spread-like physical properties by partially decomposing whey protein content of 90 to 90% and whey protein content of 10 to 20% with a protease.

The proteolytic enzyme used in the present invention is selected from protin, Takamine FPC, tacinase and punchidase NP-2. These proteolytic enzymes are the following microbial origin enzymes, respectively. Protin is an acidic protease derived from the genus Aspergillus, a neutral protease derived from the genus Aspergillus, and Bacillus subtilis.
tilis) -derived neutral protease or Bacillus subtilis-derived alkaline protease, and any one kind or a mixture of two or more kinds can be used. Takamine FPC
Is a mixture of acidic, neutral and alkaline proteases of Aspergillus oryzae origin. Tacinase is a neutral protease of Streptomyces origin. Punchidase NP-2 is an Aspergillus or
yzae) is a protease of origin. The following table shows the results of partial decomposition of an aqueous whey protein solution using these enzymes.

Reaction conditions 45 ° C, addition amount 3,000 pu / g. Fermentation reduced whey protein concentrate (total solids 28.1%, fat 1.35%, protein 21.4%
It was used. In the table, "punchidase" means punchdase NP-2.

As is clear from the table, no matter which proteolytic enzyme is used, bitterness is felt when the action time is 30 minutes. A 90-minute treatment produced a cheese flavor-like flavor. Moreover, among the enzymes used, tacinase alone had a liver-like flavor that was different from cheese. The liver odor in this case does not indicate that the flavor effect is inferior, and this lever-like odor can be utilized for, for example, foie gras-like food. When the other enzymes were decomposed, the result was almost the same.

Next, in order to obtain the optimum addition amount of the enzyme, the addition amount was changed stepwise and examined. Specifically, for example, using protin as an enzyme, a lactic acid bacterium starter was added at the same time to parallel lactic acid fermentation, the reaction conditions were a temperature of 32 ° C. for 6 hours, and the substrate was a reduced whey protein concentrate (pH 6.1). As a result, it was found that when the amount of enzyme added was 0.01 to 0.02%, almost no bitterness was felt and umami was felt, and when the amount of enzyme was increased to 0.04%, bitterness was felt. The optimum amount of enzyme added is approximately
It is considered to be about 0.01 to 0.02%.

The spread-like food of the present invention is to have a more excellent flavor by appropriately adding a seasoning, alginic acid, bruccomannan, gum tragacanth, viscous polysaccharides such as gum arabic and animal or vegetable fats and oils. You can Further, in order to improve the flavor, it is also possible to carry out the lactic acid fermentation treatment simultaneously with the partial decomposition by the protease.

Example 1 As a base mix, 20% powdered whey protein (W / V, the same applies hereinafter), 15% vegetable oil and fat, 2.0% lactose, and 2.0% salt were suspended in water and mixed and dissolved. Next, the temperature was raised to 60 ° C., and the mixture was homogenized with a homogenizer at 150 kg / cm ² . During this period, the temperature of the liquid is maintained at 63 to 68 ° C to sterilize it preliminarily.

Example 2 To 9 parts of the base mix prepared in Example 1, 20% of powdered whey protein was suspended in water, kept at 63 ° C for 30 minutes for sterilization, and then cooled to 45 ° C. 1.2% of Protin FN solution was added to the mixed solution kept at 45 ° C., and hydrolysis was performed for 90 minutes. After 90 minutes, 0.1% of xanthan gum, 0.1% of guar gum, and 0.1% of gelatin were added, respectively, and heated at 80 ° C. for 10 minutes with stirring to obtain a cheese-like spread food.

Example 3 The base mix produced according to Example 1 was cooled to 40 ° C., and while being kept at 40 ° C., a lactic acid bacterium starter, 0.5% and protin FN 0.02% were added and treated for 6 hours. This treatment brings the pH of the liquid to 4.5 to 5.0. At that time, 0.5% of the stabilizer shown in Example 2 was added and heated at 80 ° C. for 10 minutes to obtain a cheese-like spread food product.

Example 4. Whey protein concentrate obtained by concentrating whey recovered from cheese 35 times by ultrafiltration (50% as protein)
%), 68 parts mixed with 30 parts fresh cream and 2 parts salt,
After holding at 63 ° C for 30 minutes for sterilization, it was cooled to 40 ° C.
Lactic acid bacteria starter 5.0% and Protin FN in this mixture
Add 0.02%, until the pH of the solution drops to 4.5-5.0
Hold at 40 ° C for 6 hours. Then, the mixture was heated at 80 ° C. for 10 minutes with stirring to obtain a cheese-like spread food product.

Claims (3)

(57) [Claims] 1. A liquid containing whey protein as a main component (1) an acidic protease of Aspergillus origin, a neutral protease of Aspergillus origin, a neutral protease of Bacillus subtilis and Bacillus subtilis Original alkaline protease, (2) Aspergillus (Aspe
rgillus oryzae) -derived mixture of acidic, neutral and alkaline proteases, (3) Neutral proteases of Streptomyces and (4) Asperg
illus oryzae) -derived foodstuff processed by a proteolytic enzyme selected from the group consisting of proteases. 2. Whey protein 10 to 20 with water content 60 to 90%
The food product according to claim 1, wherein a liquid containing 100% as a main component is used. 3. A proteolytic enzyme is added in an amount of about 0.01 to 0.02%,
The food according to claim 1 or 2, which is obtained by processing.