JP2613158B2 - Gelled food using whey protein as a main raw material, method for producing the same, and processed meat having gelled food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gelled food obtained by combining whey protein obtained as a by-product in cheese production as a main raw material with edible oils, fats, gelatin, collagen and other food materials, and a method for producing the same.
Further, the present invention relates to a processed meat product to which such a gelled food is added.

[0002]

2. Description of the Related Art Whey protein is a protein present in whey obtained as a by-product during cheese production. Despite its high nutritional value, whey protein can be used as a main ingredient in food even when processed into liquids, powders or gels due to its unique whey odor, pale taste, and poor texture. Not suitable. In particular, the texture of the whey protein heated gel is egg white-like, but it is hard, giving a rough texture when chewed, and its flavor exhibits a whey odor peculiar to whey protein, and it was not suitable for being used as it is as a food .

Conventionally, as a method for producing a gel food using whey protein as a main raw material, there is a method of adding carrageenan to whey protein to obtain a jelly-like food (JP-A-63-126465). The milk mineral obtained by ultrafiltration of whey is used as a gelling aid for carrageenan, and is fundamentally different from the gelled product mainly containing whey protein as in the present invention. Also, there is a method for producing a natural cheese-like food that has been fermented by lactic acid fermentation of whey protein heated gel (Japanese Patent Application Laid-Open No. 1-148148), which aims to obtain a natural cheese-like food,
It is fundamentally different from the gelled food of the present invention. Further, there is a method of adding a heated gel of whey protein as an extender to processed meat foods (Japanese Patent Application Laid-Open No. 63-192362), which is intended to obtain processed meat foods with enhanced nutritional value. Like itself has the suitability as a gel food,
It is not used to reduce fat in other foods.

[0004] The present inventors have studied the use of whey protein obtained as a by-product of such cheese production, and found that whey protein was used as a main raw material, which was mixed with edible oil and fat and gelatin and / or collagen. When a sol is formed and heated to form a gel, the resulting gel loses the hardness and mastication or whey odor observed in whey protein, has a smooth texture, and has a good taste. It has been found that the food is a gelled food, and the present invention has been completed. Furthermore, the present inventors have found that the gelled food thus obtained can maintain its gel strength and elasticity for a long time, and the gelled food absorbs moisture even when mixed with other foods. It is extremely rare to transfer the moisture of a dripping or gelling food to other foods (hereinafter referred to as water transfer). It has been found that it can be used as a substitute.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made on the basis of the above-mentioned findings, and uses a whey protein, which is obtained in large amounts as a by-product of cheese production, as a main raw material for flavor and eating. An object of the present invention is to provide a gelled food which has a good feeling, has a smooth structure, maintains gel strength and elasticity for a long period of time, and has a small migration of water, and a method for producing the same. Furthermore, the present invention takes advantage of the fact that such a gelled food has low calories, has a fat-like appearance, maintains gel strength, and has the property of transferring less moisture, and is used as a raw material for meat products. It is an object to provide a processed meat food which is added as a fat substitute to meat.

[0006]

That is, the present invention relates to a gelled food comprising whey protein as a main raw material, edible oil and fat and gelatin and / or collagen mixed and emulsified with the whey protein as a main ingredient, and exhibiting a gel form. In addition, the present invention uses a whey protein as a main raw material, mixes edible oil and fat with gelatin and / or collagen and emulsifies the mixture to form a sol, adjusts its pH to near neutrality, and heats the sol. The present invention relates to a method for producing a gelled food by gelling. Further, the present invention relates to a processed meat product in which such a gelled food is added to a raw material for processing meat as a fat substitute to reduce the fat content in the product.

[0007] As the whey protein in the present invention, e <br/> er protein concentrate (WPC) and whey protein isolate (W
PI) can be used. As the edible oil or fat, any edible oil or fat may be used, but preferably, edible oil or fat which exhibits a solid at normal temperature such as lard, head, milk fat cream, butter, fat spread, shortening, or hardened vegetable oil such as soybean hardened oil. preferable. Also, gelatin and collagen may use commercially available products,
Alternatively, a material obtained by heating and extracting an animal bone, skin, or the like can be used. Further, in the present invention, various food materials may be added according to the purpose of use in addition to these raw materials. Such food ingredients include casein, whole fat milk,
Dairy products such as whole milk powder, skim milk, skim milk powder, buttermilk,
Sweeteners such as sucrose, coarse sugar, granulated sugar, powdered sugar, liquid sugar, starch sugar, starches such as potato starch, corn starch, wheat flour, dietary fibers such as cellulose, carrageenan, agar, gum arabic, tragacanth gum, etc. Gums, other seasonings, sweeteners, flavors and the like can be added. The addition of these food materials has the effect of smoothing the tissue of the gelled food and masking whey odor. Needless to say, these food materials may be used alone or in combination of two or more.

[0008] In the present invention, the ratio of the raw material is 6 to 35% (% by weight, the same applies hereinafter) of whey protein,
〜20% of edible oil and fat, 0.1 0.15% of gelatin and / or collagen are used, and water or, if necessary, the above-mentioned food material is added. As the whey protein, it is desirable to use WPC so that the above-mentioned protein concentration is obtained. In this case, if the protein concentration of WPC is 6% or less, the gel strength is extremely weak, and a good tissue cannot be obtained. or,
If it is 35% or more, the gel structure becomes coarse and brittle, which is not preferable. As for gelatin and / or collagen, 0.1 to 5% is used as described above. For example, when 5% gelatin is 0% collagen, when 4% gelatin is 0.1% collagen and 3% gelatin is used. In this case, it is advisable to add collagen at various ratios such as 0.5% for collagen and 0% for gelatin at 1%. If the amount of gelatin added is less than 1% and the amount of collagen is less than 0.1%, smooth texture and suppression of water transfer cannot be obtained, and if the amount of gelatin added is more than 5% and the amount of collagen is more than 1%, the gel structure becomes strong. And the smoothness is lost. Edible fat is added in an amount of 1 to 20% as described above. By emulsifying edible oils and fats, it is possible to obtain a gelled product having a solid fat-like creamy texture. Also,
These edible fats and oils have the advantage that calorie control is possible by adjusting the amount of addition. If the amount of fat is less than 1%, smoothness of the gel structure cannot be obtained, and if the amount is more than 20%, it cannot be a fat substitute. pH
The heating conditions are appropriately adjusted according to the desired gel structure. After mixing and emulsifying these raw materials, the pH is adjusted to 6 to 9 with an alkali such as sodium hydrogen carbonate,
Heat at 70-100 ° C for 10-90 minutes to gel.

Further, the gelled food of the present invention has a fat-like appearance when the edible oil / fat content is reduced, but is low in calories, maintains the gel strength and elasticity for a long period of time, and has a small moisture transfer. By utilizing these properties, it can be added as a fat substitute in the production of processed meat foods. As processed meat food, beef ham, sausage,
Fish meat ham, sausage, kamaboko, chikuwa or processed foods such as meat, fish meat, shrimp, etc. (these are referred to as processed meat foods in the present invention).
The addition amount is appropriately 5 to 30%, preferably about 10 to 25%. If the addition amount is small, the effect as a fat substitute is not produced, and if it is large, the flavor of the processed food product is not generated, so the above addition amount is desirable.

According to the present invention, water transfer obtained by mixing, emulsifying and heating whey protein having a high nutritional value, which is obtained as a by-product and having a high nutritional value in the production of cheese, and having high nutritional value, is heated. It is possible to obtain a gel food having a favorable texture, texture, and texture with a very small decrease in gel strength and a smooth texture. Moreover, a low calorie processed meat product having a low fat content can be obtained by using the obtained gel food as a fat substitute for processed meat food.

[0011] Originally, the heated gel of WPC alone has a relatively hard structure, is brittle, and has a coarse structure, and does not have a smooth texture. Therefore, by adding gelatin or collagen according to the characteristics (for example, 1 to 5% in the case of gelatin), they act in a manner to fill the gaps in the stitch structure of the WPC gel, and the gel has a detailed and smooth texture. Is obtained. Further, the above-mentioned gelatin and / or collagen has an action of coating the heated gel, and suppresses the transfer of water and salts. In particular, the suppression of moisture transfer is remarkable.
For this reason, there is almost no change in the gel structure, and almost constant gel strength can be maintained even after long-term storage. In particular, it is suitable for use as a fat substitute in meat and fish meat products. Therefore, even if the heating gel is added to animal meat tissue and fish meat tissue, it will not be affected by these components and the like,
The smooth texture of the heated gel can be maintained. Naturally, WPC is not preferable because a gel obtained when the pH is lower than 6.0 has a coarse structure for a precipitate.
On the other hand, when the pH is higher than 9.0, lysinoalanine is generated by heating, so that the value as a food decreases. That is, by heating preferably in the range of pH 6.5 to 8, a gelled product having a good texture can be obtained. WPC emulsified by adding gelatin and / or collagen and edible oil and fat, adjusting the pH and emulsifying as described above.
10 to 90 minutes at a temperature of 80 ° C, preferably 30 to 80 to 95 ° C.
Heat for about 70 minutes to gel.

Further, the heated gel food according to the present invention has a characteristic that it is heat irreversible and its structure does not change even when it is heated by roasting, steaming, or frying. or,
Since it has a fat-like appearance and feel and has very little water transfer, it can be added as a fat substitute to processed meat products, fishery products, fried foods and the like. This is because gelatin and collagen existing in the stitch structure of the WPC gel have a function of coating the WPC gel. In addition, the smooth texture unique to the heated gel is similar to the texture of processed cheese, and it is possible to obtain a processed cheese-like food by appropriately blending the food material and imparting flavor. . Furthermore, by adjusting the amount of fats and oils,
It is also possible to obtain low-fat processed cheese-like foods.

[0013] As described above, according to the present invention, whey proteins, particularly whey protein concentrates (WPC), which have not been used effectively, are effectively used, and gelatin, collagen, edible fats and the like are combined therewith. It is possible to obtain a gel food with high nutritional value that has the function of a food material as a flavor, a tissue, an excellent texture, and a fat substitute.

Hereinafter, the present invention will be described specifically with reference to examples.

[0015]

Example 1 Powdered whey protein concentrate (protein 75
Weight%) 10kg, soybean hardened oil 8kg, gelatin 3k
g, sodium caseinate 2 kg, granulated sugar 2 kg,
Collagen 0.5kg, emulsifier 0.25kg, hot water 7
After adding 4.25 kg and homogenizing with a high-pressure homogenizer, the pH was adjusted to 6.8 with a sodium bicarbonate solution, filled into a heat-resistant film, and heated in a 90 ° C. water bath for 60 minutes to gel. . The obtained gel is cooled to 5 ° C.
A gelled food having a smooth flavor, texture and texture was obtained. Using the obtained gel, a change in water content over time and a change in gel strength at that time were measured. Controls were prepared similarly except that gelatin and collagen were not added. The gelatin-free gel had a WPC addition amount of 13%. The gelatin shows a change in moisture migration Ryo及 beauty gel strength of the collagen added gel and additive-free gel in FIGS.
These measuring methods were performed by the following methods. (I) Moisture transfer amount The gel obtained in Example 1 was cut into a 2 cm cube,
The initial weight was measured. Next, this was immersed in deionized water for a certain period of time, the weight was measured over time, and the ratio of the amount increased from the initial weight was determined and expressed as the water absorption (%). The result is shown in FIG. (Ii) Gel strength Using a gel whose water transfer was measured according to (i) above,
The gel strength corresponding to the water absorption over time was determined. That is, compression was performed by a flat plate compression method using a rheometer at a plunger head speed of 20 mm / min and a clearance of 5 mm, and the load weight at the break point was represented by gel strength (g). The result is shown in FIG. The results are as follows. (I) Moisture transfer amount The water transfer amount of the gelled food of the present invention, that is, the water absorption is 1
The value was almost constant even with the passage of time at around 2%. This value was 1/3 or less of that of the gel without gelatin and collagen, and it was confirmed that the water absorption was considerably small and that it did not increase with time. (Ii) Gel strength The initial value of the gel strength measured simultaneously with the amount of water transfer was about 4,000 g according to the present invention, which was supple and elastic. On the other hand, the gel containing no gelatin or collagen was about 3,000 g, which was lower than that of the present invention, slightly brittle and soft. The gel strength of the gel food of the present invention decreased substantially due to water absorption at about 63% of the initial value, which was almost constant, and was good even after 7 days from the production, showing 2,600 g. Value of 25
%, Weighing only 600 g. Furthermore, when looking at the texture of the gel food of the present invention organoleptically, it maintained smoothness even after 7 days from storage,
In the gel without gelatin, water penetrated into the tissue and the brittleness was remarkably revealed. As a result, the texture was loose. From these results, gelatin and / or
Alternatively, it was revealed that water absorption into the WPC gel was suppressed by adding collagen, and the gel strength and smoothness were maintained. It is necessary to maintain a water transfer amount of 15% or less and a gel strength of 2600 g or more in order to maintain the texture of the gel food, and all the gelled foods obtained by the present invention maintain a better state. I was

[0016]

Example 2 131.25 kg of hot water was added to 13 kg of powdery whey protein concentrate (protein 75% by weight), 10 kg of milk cream, 2 kg of sodium caseinate, 2 kg of sucrose, 1 kg of carrageenan, 0.5 kg of collagen and 0.25 kg of emulsifier. After homogenizing with a high-pressure homogenizer, the pH was adjusted to 6.8 with a sodium bicarbonate solution, filled into a heat-resistant film, and heated in a 90 ° C water bath for 60 minutes to gel. The obtained gel was cooled to 5 ° C. to obtain a gel food having a smooth flavor, texture and texture. The gelled food thus obtained was used for dessert.

[0017]

Example 3 20 kg of the gel food obtained in Example 1,
Pork lean meat 55 kg, litter 10 kg, water 15 kg, phosphate 0.4
kg, salt 1.4kg, nitrite 0.02kg, granulated sugar
0.4 kg and 0.2 kg of erythorbic acid are crushed and mixed with a silent cutter, packed in a sheep intestine casing, and heat treated
(Dried 60 ° C. for 30 minutes, smoked at 70 ° C. for 40 minutes, smoked at 73 ° C. for 20 minutes) and cooled to obtain a sausage containing a gelled food as a fat substitute. The resulting sausage with fat substitute is
The fat was reduced by 53% compared to the conventional one without impairing the texture.

[0018]

Example 4 10 kg of powdery whey protein concentrate (protein 75% by weight), 8 kg of unsalted butter, 3 kg of gelatin, 2 kg of skim milk powder, 1 kg of granulated sugar, 1 k of potato starch
g, cellulose 0.5 kg, emulsifier 0.25 kg, cheese flavor (EMC) 0.5 kg, hot water 73.75 kg added, homogenized with high-pressure homogenizer, adjusted to pH 6.8 with sodium bicarbonate solution, and filled into heat-resistant film And 90 ° C
The mixture was heated in a hot water bath for 60 minutes to be gelled. The obtained gel was cooled to 5 ° C. to obtain a low-fat processed cheese-like food having a good flavor, texture, and texture and a smooth texture. The fat was reduced by 69% compared to the conventional one without impairing the feeling.

[0019]

Example 5 2.1 kg of salt was added to 70 kg of surimi which had been roughed with a silent cutter, and salt was ground. 40 kg of water was used as an auxiliary material, 3.5 kg of potato starch, 3.5 kg of egg white, 1.4 kg of sucrose, 1.4 kg of mirin, Sodium glutamate 0.
7 kg of the gelled food obtained in Example 1 after adding 35 kg
Was added, and the main polishing was performed. This is molded and 1
What was sitting at 5 ° C day and night was heated to 90 ° C and cooled to obtain a kamaboko containing gelled food.

[0020]

Example 6 The gelled food obtained in Example 4 was prepared by dissolving 1.1 kg of soft flour in 0.5 kg of whole egg and 1.5 kg of water, and formed into a fine mesh of about 5 mm square. .3k
g, corn 0.3 kg, and 5 mm square ham.
Add 4kg, mix and fry with edible liquid oil at 160-170 ° C, low fat processed cheese- like
I got kakiage for food . By using this gel, melting of the cheese due to heat was not observed, and it was possible to obtain an intact cheese.

[0021]

According to the present invention, whey obtained as a by-product of cheese production can be effectively used. In addition, the unique whey odor of the whey protein and the unpleasant taste and texture are eliminated, and a highly nutritious gelled food having a good flavor and a smooth texture can be obtained. Furthermore, since the gelled food of the present invention does not decrease the gel strength during storage and has a small water transfer, it can be used as a fat substitute for producing processed meat food to obtain a processed meat food with low fat. it can.

[Brief description of the drawings]

FIG. 1 shows the time course of water absorption (%) between a gelled food produced according to Example 1 and a gelatinized food without gelatin and collagen (control).

FIG. 2 shows the time course of gel strength (g) during storage of a gelled food according to Example 1 and a control.

[Explanation of symbols]

◆-◆ Gelled food according to Example 1 ●-● Gelled food without gelatin and collagen (control)

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code Agency reference number FI Technical display location A23L 1/325 101 A23L 1/04

Claims (4)

(57) [Claims] 1. A gelled food comprising whey protein as a main raw material, edible oil and fat and gelatin and / or collagen mixed with and uniformly emulsified to form a gel. 2. A method for producing a gelled food, comprising mixing whey protein with edible oil, fat, gelatin and / or collagen, uniformly emulsifying the mixture, adjusting the pH, and gelling by heating. 3. Wheat protein 6 to 35% by weight, edible oil and fat 1 to 10% by weight, gelatin and / or collagen 0.1 to 5% by weight, and, if necessary, food materials are mixed and uniformly emulsified with respect to all raw materials. A method for producing a gelled food, comprising adjusting the pH to 6 to 9 and heating. 4. A processed meat product having a reduced fat content, characterized by adding the gelled food product obtained in claim 1 as a fat substitute.