JP2782373B2 - Dressing using frozen protein gel and method for producing the same - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a dressing to which a protein frozen gel prepared by processing a protein material is added, and to this dressing.

(Prior Art) In recent years, "low-calorie foods", "low-fat foods", and "low-cholesterol foods" have been crowded in the market and have been talked about by consumers. Fats give foods a rich flavor and texture, and their creamy texture is preferred because of its luxurious feel. Therefore, when a fat substitute is used for the purpose of reducing calories and cholesterol, it has been a problem that the fat substitute gives a rich tissue and a specific body equivalent to or more than the use of fat.

As for the technology for obtaining the mouthfeel of fat by using whey protein as a material, there is a prior patent "protein product base" (JP-A-63-24857), in which denatured whey protein which is spherical and has no aggregation is hydrated. In some cases, materials have been proposed that exhibit substantially smooth emulsion-like organoleptic properties.

(Problems to be Solved by the Invention) However, when this protein product base is used as a food material that is a material having a considerably high whey protein concentration, a problem arises in that an unpleasant odor peculiar to whey protein is generated and taste is reduced. was there. Furthermore, in order to produce the protein product base, it was necessary to heat under a high shearing condition of 450,000 to 600,000 sec ⁻¹ , and a general manufacturing plant required new equipment for this.

In addition, particles formed by heating in a low pH range are dissolved near neutrality, and the texture becomes watery. For this reason, this material can be used only in the low pH range of 3.5 to 5.5.

Therefore, the technical problem of the present invention is to develop a fat substitute material having excellent sensory characteristics that has not been seen before and to use it for dressing.

(Means for Solving the Problems) That is, the present invention provides a protein frozen gel obtained by dissolving a protein in water, heating the resulting aqueous solution at a temperature higher than the thermal denaturation temperature of the protein, and then freezing and gelling the protein. Addition, resulting in a new dressing.

The protein used in the present invention is preferably whey protein or egg white. The reason for this is that these gelled products exhibit an emulsion-like texture and are preferable in terms of color and flavor. 0.8 protein concentration in aqueous solution
~ 25% by weight is preferred. If the amount is less than 0.8% by weight, a watery texture is obtained. If the amount exceeds 25% by weight, a hard gel is formed when the solution is heated, so that the solution has a rough texture even when crushed. When whey protein concentrate (WPC) is used, the protein concentration may be about 8 to 16% by weight. Protein heating temperature is 65 ~ for whey protein
170 ° C and 60 to 170 ° C for egg white are preferred. If the temperature is outside this range, the protein is not thermally denatured if the temperature is too low, and if the temperature is too high, remarkable discoloration and burning are observed, which is not preferable. Protein heating time depends on the type of protein,
Although it is necessary to change it depending on the concentration, heating temperature, etc., generally, when heating a 10% whey protein solution,
To heat a 12% whey protein solution for about 10 minutes
Heat at 70 ° C for about 20 minutes, which is higher than the protein denaturation temperature. It is also desirable to select a temperature and a time that have a sanitizing effect.

After cooling, the heated aqueous protein solution freezes and gels. After thawing this gel, pulverize if necessary,
Use as a frozen protein gel.

The higher the protein concentration, the shorter the heating time for imparting gel-forming ability tends to be. Since the concentration of the protein affects the texture of the final product utilizing the gel, an appropriate concentration is selected for each product.

For example, when the protein frozen gel used in the present invention is used as a protein frozen gel for mayonnaise-type dressing, a WPC solution of about 12.5% by weight is added at 70 ° C. for 25 to 3 times.
Heated and frozen for 5 minutes, thawed immediately before use and can be used as a substitute for vegetable oils. In addition, it is also possible to use a solution prepared by emulsifying 40% by weight or less of fat before cooling a solution of about 6 to 10% by weight of WPC and then freezing it to form a gel.

When mixing with the dressing, if necessary, the thawed protein frozen gel is washed with water. This helps to remove off-flavors of proteinaceous material. Thereafter, a desired amount of water is drained, and the mixture is refined using a high-pressure homogenizer or a stirrer such as a homomixer.

When adding to a dressing, mix in a blender with vinegar and seasonings, and heat while stirring in a kneader. The degree of heating depends on the pH of the dressing.

The addition amount is preferably 10 parts or more per 100 parts of the product. When the addition amount is less than this, the effect of imparting the kokumi becomes small.

According to the present invention, with respect to the problem of the unpleasant odor and offensive odor of the aforementioned whey protein, the substance causing the unpleasant odor and offensive odor flows out into the drip during the thawing due to the denaturing action by heating and freezing. It can be solved by removing.

(Effect of the Invention) In the present invention, a protein frozen gel processed in a gel form by freezing a protein heated at a protein denaturation temperature or higher in the state of an aqueous solution containing 0.8 to 25% by weight is obtained. When a dressing is manufactured by substituting fat, a product having a low calorie and a low cholesterol can be obtained.

The frozen protein gel used in the present invention can be handled as a liquid in the melting-heating manufacturing process, and can be handled as a gel in the standing and freezing process, and has excellent manufacturing efficiency.

(Examples) Hereinafter, the present invention will be specifically described based on examples.

Example 1 Production of WPC protein frozen gel WPC (EXPRESS FOODS, TYPE7502, protein amount 75
%) 375 g was dissolved in water to obtain 3,000 g of an aqueous protein solution. After the temperature of the aqueous solution reaches 70 ° C in a 70 ° C water bath
Heat with stirring for 20 minutes. After cooling to 5 ° C,
Frozen overnight at ° C. The mixture was thawed at 5 ° C., and washed on an 80-mesh sieve using three times the amount of water by frozen gel. The mixture was pulverized with a TK homomixer to obtain 3,000 g of a protein frozen gel slurry.

Manufacture of dressing containing frozen gel With the composition shown in Table 1, the frozen gel obtained above and the material for dressing were mixed, and homogenized at a uniform pressure of 100 kg / cm ² using a high-pressure homogenizer to form a low-calorie dressing. I got

Evaluation of dressing containing frozen gel The pH of the obtained dressing was 3.78, and the viscosity was 2,120 cp as measured by a B-type viscometer at a rotation speed of 30 rpm. This dressing had a refreshing flavor and moderate richness.

Usually, in the combination of milk protein and acid, the protein particles,
In the vicinity of the isoelectric point, agglomeration and precipitation occurred, and the texture was rough. However, the dressing produced by this method had a creamy texture without roughness.

Comparative Example The same WPC (protein content of 75
%) 375 g was dissolved in water to obtain 3,000 g of an aqueous protein solution. The pH of the aqueous solution was adjusted to 4.2 by adding citric acid,
Heated in a 5 ° C. water bath for 20 minutes. The gel was filtered and washed to obtain a control.

Using this control product, a dressing was manufactured by replacing the frozen gel in the formulation of Example 1.

Furthermore, as a commercial product, Doulite Non-Oil Dressing (manufactured by Shiseido Co., Ltd.)
3, lipid 0.2, carbohydrate 4.2, ash 3.2, water 90.8).

The dressing of Example 1, the dressing of the control product, and the dressing of the commercial product were tasted and the results were compared. Table 2 shows the results. The dressing method to which the frozen gel of Example 1 was added gave favorable results overall.

Example 2 Production of Egg White Protein Frozen Gel Egg white was diluted 3-fold with water, and then kept in a hot water bath at 80 ° C. for 10 minutes. Next, liquid vegetable oil was added so that the ratio of egg white solution: fat was 3: 2. Rotation speed 1 with TK homomixer
The mixture was stirred at 0,000 rpm for 5 minutes, emulsified, and then frozen at -18 ° C. Upon thawing, the emulsion was completely gelled, and a frozen protein gel was obtained.

Preparation of dressing containing frozen gel With the composition shown in Table 3, the obtained frozen gel was mixed with a dressing material, and homogenized at a uniform pressure of 100 kg / cm ² using a high-pressure homogenizer to obtain a 60 wt. % Was replaced with a frozen gel to obtain a mayonnaise-like emulsifying type dressing.

The dressing containing the frozen gel had a lower viscosity than mayonnaise and was a stable emulsion, and as a result of a sensory test, it was determined that the dressing was smooth, creamy, and sufficiently rich.

Table 4 shows a comparison of the ingredients and calories of the dressing containing frozen gel and mayonnaise.

The frozen gel dressing of the present invention is lower in calories than mayonnaise because of its low fat content.

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Claims (5)

(57) [Claims] 1. A method for producing a dressing, comprising: dissolving a protein in water; heating the protein at a temperature higher than the thermal denaturation temperature of the protein; and then adding a frozen and gelled protein frozen gel to the dressing. 2. The method according to claim 1, wherein the protein is whey protein or egg white. 3. The method according to claim 1, wherein the protein concentration in the aqueous solution is 0.8 to 25% by weight. 4. The heating temperature of whey protein is 65 to 170.
The method according to claim 2, wherein the temperature is 60 ° C to 170 ° C for egg white. 5. A dressing obtained by the method according to claim 1.