JP2983683B2 - Protein food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a protein food.

[0002]

2. Description of the Related Art Conventionally, as a method for producing a food having an emulsion-like texture from a protein raw material, a method in which a heat-coagulable protein raw material is sheared while being heated to form a fine sphere is known. .

[0003]

However, the method of producing by shearing while heating has a problem that the production is not easy because a special apparatus for the production is required. An object of the present invention is to provide a novel protein food having the emulsion-like texture without the above-mentioned problems in the production thereof.

[0004]

Means for Solving the Problems The present inventor has made various studies in order to achieve the above object, and has arrived at the present invention. That is, the proteinaceous food of the present invention contains a protein denatured product of the heat-coagulable protein material, and the degree of denaturation of the heat-coagulable protein material is 0.1% of 3% salt concentration in the protein of the heat-coagulable protein material. 5% of soluble protein in phosphate buffer solution
0% or less, and the ratio of soluble protein in a 0.1 M phosphate buffer solution having a salt concentration of 3% and an SDS concentration of 0.5% is 25% or more.

Hereinafter, the present invention will be described in detail. First, the protein food of the present invention contains a protein-modified product of a heat-coagulable protein material. The heat-coagulable protein material refers to a protein material having the property of coagulating by heating, and specifically,
Egg white, soy protein, lactalbumin and the like.
Among these raw materials for heat-coagulable proteins, egg white is most preferred because it is difficult to produce a habit in flavor. In addition, a denatured substance refers to a substance that has been irreversibly changed from a natural state. If the protein food contains a protein material that solidifies upon heating, and the protein material is in the form of particles or aggregates that are insoluble in water, it is a modified protein. The denaturation is usually denaturation by heating, but may be denaturation other than heating.

In the present invention, the degree of denaturation of the heat-coagulable protein material is 50% as the proportion of soluble protein in a 0.1M phosphate buffer solution having a salt concentration of 3% in the protein of the heat-coagulable protein material. It is as follows. 50
The reason why the content is set to not more than 50% is that when the content exceeds 50%, the texture of the protein food tends to be away from the smooth texture like an emulsion and tend to be a water-like texture.

In the present invention, the soluble protein in a 0.1 M phosphate buffer solution having a salt concentration of 3% refers to a 0.1 M phosphate buffer solution having a salt concentration of 3% (pH 7.4) in a sample such as a protein food. ) And homogenized with a homogenizer such as a Waring blender, and then centrifuged or filtered to obtain a supernatant, which contains the protein contained in the supernatant (hereinafter referred to as “salt soluble protein”). Say). To measure and calculate the ratio of salt soluble protein contained in the heat-coagulable protein material in the protein food, including the case where the protein food contains the heat non-coagulable protein material (for example, casein), The salt soluble protein in the protein food contains all the non-coagulated protein in addition to the salt soluble protein in the heat coagulated protein raw material. ｛(Amount of salt-soluble protein in protein food 加熱 Heat non-coagulable protein in protein food) / Heat coagulable protein in protein food｝ × 100%

In the present invention, the measurement of the amount of non-coagulated protein in a protein food is as follows. That is, the pH of the protein food is adjusted to around neutrality (pH 6 to 8), and when the sugar concentration in the sample exceeds 20%, dialysis is performed to prevent the property of solidifying by heating to be reduced. The sugar concentration was reduced to 20% or less, and the mixture was heated at 120 ° C for 20 minutes. The heated sample was appropriately diluted with fresh water, homogenized with a homogenizer such as a Waring blender, and then centrifuged or filtered to remove the supernatant. And the amount of protein in the supernatant is measured.

The protein in the case of the protein of the heat-coagulable protein raw material (ie, the protein obtained by removing the non-coagulable protein from the total protein in the protein food) is denatured in addition to the undenatured protein. This is used to include proteins whose coagulability has decreased or disappeared. Further, in the present invention, the measurement of the protein amount is performed by the Kjeldahl method (suitable for measurement when the protein concentration is high) or the Lowry method (suitable for measurement when the protein concentration is low).

[0010] In the present invention, the degree of denaturation is further determined by the following method:
And 0.5% SDS (sodium dodecyl sulfate) concentration.
The ratio of soluble protein in a 1M phosphate buffer solution is 25% or more. 25% or more is 25%
If it is less than 3, the texture of the proteinaceous food tends to be rough. In the present invention, a soluble protein in a 0.1 M phosphate buffer solution having a salt concentration of 3% and an SDS concentration of 0.5% is defined as a protein having a salt concentration of 3% and an SDS concentration of 0.5% in a sample such as a protein food. After adding 9 volumes of 1 M phosphate buffer solution (pH 7.4), homogenizing with a homogenizer such as a Waring blender, and then centrifuging or filtering to obtain the supernatant, the protein in the supernatant (hereinafter referred to as protein) Simply referred to as SDS soluble protein).

In order to measure and calculate the ratio of SDS soluble protein contained in the heat-coagulable protein material in the protein food, including the case where the protein food contains the heat non-coagulable protein material, it is necessary to use a protein food. Since the SDS-soluble protein in the medium contains all the non-coagulable proteins other than the salt-soluble protein in the heat-coagulable protein raw material, the following formula may be used. ｛(SDS soluble protein content in protein food 蛋白 heat non-coagulable protein content in protein food) / heat coagulation protein content in protein food 食品 × 100%

In the present invention, the content of the heat-coagulable protein raw material (whether or not the protein is denatured) is determined in order to make the product protein food having a smooth emulsion-like texture. Generally 1.0% in terms of protein in food
Or more, preferably 2 to 10%. When the protein food of the present invention is fluid and acidic, it has a texture similar to that of an emulsified dressing or mayonnaise.

[0013] Since protein foods are not limited in their properties, there is no problem even if they are solid, but they are usually fluid. As long as the object of the present invention is not impaired, the protein food of the present invention may be obtained by integrating any of the ingredients and raw materials other than those described above with the protein-modified product (that is, in the form of being incorporated into the protein-modified product) or It may be contained separately from the denatured product.

Such components and raw materials include, for example,
Examples include seasonings (vinegar, salt, sugar, sodium glutamate, etc.), spices (pepper powder, pepper, etc.), thickeners (gum, starch, etc.), fresh water, oils and fats. When a thickener is included, it is effective in achieving water separation of the product. Therefore, the protein food of the present invention is not necessarily limited to those in which the protein raw material is the main raw material.
Raw materials (for example, starch) may be contained more than protein raw materials.

Next, a typical method for producing the protein food of the present invention will be described. A heat-coagulable protein material such as egg white, whole egg, soy protein, lactalbumin, and egg yolk (1% or more of the total material in terms of protein, usually 2 to 10%), and any other auxiliary material, for example, a seasoning ( Mix with vinegar, salt, sugar, sodium glutamate, etc., spices (pepper powder, pepper, etc.), thickeners (gum, starch, etc.) and fresh water. At the time of mixing, in order to easily manage the degree of heat denaturation, by adjusting the amount of acidic seasonings such as vinegar,
The pH of the mixture is maintained at a value around pH 4, which is about one lower than the isoelectric point of the heat-coagulable protein. Next, the raw material sufficiently mixed so as to be in a fluid state is solidified by heating.

The temperature and time for heat coagulation are determined by the degree of denaturation of the heat coagulable protein material as the ratio of the soluble protein in a 0.1% phosphate buffer solution having a salt concentration of 3% in the protein of the heat coagulable protein material. 50% or less, and the ratio of soluble protein in a 0.1 M phosphate buffer solution having a salt concentration of 3% and an SDS concentration of 0.5% is 2%.
What is necessary is just to determine for every food according to the kind and ratio of the raw material mix | blended so that it may be 5% or more.

However, generally, when the mixed raw material is heated by a continuous stirring and heating device such as a thermo cylinder, the heating is performed until the product temperature reaches 80 to 100 ° C. At the time of this heating, 4
When it is contained in an amount of up to 7%, the heating temperature is set to a high value of 90 to 1 in consideration of the fact that heat denaturation becomes difficult due to the saccharide content.
Set to 00 ° C. When a continuous heating device is not used, the mixed raw materials are placed in a jacketed mixer or immersed in boiling water after being sealed in a container, and are heated at 70 ° C. for about 60 to 70 minutes. At 75 ° C, 40
About 50 minutes, 80 ° C about 10-40 minutes,
At 85 ° C., each is heated for about 20 to 35 minutes. After denaturation of the protein material by heating, it may be homogenized using a homogenizer such as a homogenizer, if necessary. Thus, the protein food of the present invention is produced.

[0018]

In the present invention, whether the hardness of the protein denatured by coagulation does not exceed a certain level by maintaining the degree of denaturation of the heat-coagulable protein raw material at an appropriate level contributes to the smoothness of the proteinaceous food as an emulsion. Texture occurs.
Hereinafter, examples of the present invention and test examples will be described. In the present invention, all “%” indicate “% by weight”. In addition, all “amount” indicates “weight”.

[0019]

Example 1 The following ingredients were mixed and placed in a polyethylene bag having a thickness of 1 cm and heated in hot water at 75 ° C for 40 minutes.
A protein food (pH 4.2) was produced. As for the protein in the heat-coagulable protein raw material (about 7.4% in the product as protein) contained in this protein food, the ratio of salt-soluble protein is 15%, and the ratio of SDS-soluble protein is 43%. there were. In addition, the texture of this food is emulsion-like and smooth, and both the texture and flavor are
It was similar to mayonnaise.

Types of raw materials Composition (%) Egg white liquid (solid content: about 10%) 40.0 Egg yolk liquid 12.0 Vinegar (acidity 6%) 10.0 Salt 2.0 Pepper powder 0.6 Fresh water Remaining ── ─────────────────── Total 100.0 (%) The protein content was measured and calculated by the Lowry method.
(It does not contain a heat non-coagulable protein material.
The same applies to No. 3. )

Example 2 The following ingredients were mixed, heated to 80 ° C. using a thermo cylinder, and then cooled to produce a protein food (pH 4.0). As for the protein in the heat-coagulable protein raw material (about 7.4% in the product as protein) contained in this protein food, the ratio of salt soluble protein is about 36%, and the ratio of SDS soluble protein is about 98%. %Met. The food had an emulsion-like and smooth texture, and the flavor and texture were similar to those of the Thousand Island dressing.

Types of raw materials Composition (%) Egg white liquid (solid content: about 10%) 30.0 Vinegar (acidity: about 6%) 15.8 Liquid sugar (solid content: about 50%) 18.0 Tomato paste 2.0 Salt 2.0 Seasoned vegetables 11.0 Shimizu Remaining amount 合計 Total 100.0 (%) The protein content was measured and calculated by the Lowry method. .

Example 3 The following ingredients were mixed, heated to 100 ° C. using a thermocylinder, and then cooled to produce a proteinaceous food (pH 4.0). The heat-coagulable protein material contained in this protein food (about 2.6 protein
%), The ratio of salt-soluble protein was about 21%, and the percentage of SDS-soluble protein was about 98%. This food had an emulsion-like and smooth texture, and both the texture and flavor were similar to French dressing.

Types of raw materials Composition (%) Egg white liquid (solid content: about 10%) 25.0 Vinegar (acidity: about 6%) 8.5 Liquid sugar (solid content: about 50%) 6.0 Salt 2.0 Fresh water remaining Amount 合計 Total 100.0 (%) The protein content was measured and calculated by the Lowry method.

[0025]

Test Example In Example 1, the ratio of the salt soluble protein and the ratio of the SDS soluble protein of the protein in the heat-coagulable protein raw material were changed by changing the heating temperature and time as shown in Table 1 below. To produce eight kinds of protein foods. As a result of examining the ratio of each soluble protein and the texture of the produced protein food (product), the results are as shown in Table 1.

[0026]

[Table 1]

Note: a) In the table, ◎, ○, △, # and ×
Indicates the following. ◎: There is an emulsion-like texture. (Smoother than the seal) ○: Emulsion-like texture. Δ1: Emulsion-like texture, but slight roughness. Δ2: Emulsion-like texture, but slightly water-like texture. ×: There is roughness. (△ 1 Rougher than the seal) #: Almost no emulsion-like texture and water-like texture.

[0028]

According to the present invention, there is provided a novel protein food which is easy to manufacture because no special equipment is required and has an emulsion-like texture.

Claims (1)

(57) [Claims] 1. A heat-coagulable protein material containing a denatured protein, wherein the heat-coagulable protein material is denatured by a 0.1 M phosphate buffer solution having a salt concentration of 3% in the heat-coagulable protein material protein. 50 as the percentage of soluble protein
% Or less, and a salt concentration of 3% and an SDS concentration of 0.1%.
A protein food having a soluble protein ratio of 25% or more in a 5% 0.1 M phosphate buffer solution.