JP3192112B2 - Thickener and / or stabilizer - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a thickening and / or stabilizing agent containing κ casein glycomacropeptide as an active ingredient. The thickening and / or stabilizing agent of the present invention has a thickening effect and / or an emulsion stabilizing effect and is characterized by not exhibiting a paste-like texture, so that it can be used for various foods. Useful as a viscosity and / or stabilizer.

[0002]

BACKGROUND OF THE INVENTION In the field of food production, many types of thickeners and stabilizers are currently used. The purpose of using these thickeners and stabilizers is (1) to improve the texture of food, (2) to improve the quality by stabilizing emulsification, etc. The process is diverse, such as stabilizing the process. And, in fact,
From the many thickeners and stabilizers, consider the strength of thickening effect and emulsification stabilizing effect, the presence or absence of gel forming ability, the reactivity with salts such as calcium, etc., and the optimal thickening according to the purpose Agents and stabilizers are selected and used.

However, when using a thickener or a stabilizer, it is often a problem that the intended purpose of using the thickener or the stabilizer, that is, a thickening effect or an emulsion stabilizing effect can be achieved. However, it means that important quality characteristics such as texture may be impaired as foods. In general, when a thickener or a stabilizer is added to food, the flavor of the active ingredient itself of the stabilizer or impurities contained in the stabilizer becomes a problem, or the aftertaste becomes bad as a paste-like texture. There are many.

[0004] Accordingly, there is a current need for thickeners and stabilizers that have a thickening effect and an emulsion stabilizing effect, and have the property of not impairing the flavor, texture and the like inherent in individual foods.

[0005]

DISCLOSURE OF THE INVENTION The present inventors have found that most of the active ingredients of conventionally used thickeners and stabilizers are polysaccharides. The glue-like texture, which often becomes a problem when added, is considered to depend on the properties of the polysaccharide, and a water-soluble polymer having a thickening effect and / or an emulsion stabilizing effect instead of the polysaccharide is used. As a result of intensive research, it was found that κ casein glycomacropeptide, a glycopeptide obtained from cheese whey by-produced during cheese production, has a thickening effect and / or an emulsion stabilizing effect. Even when this κ casein glycomacropeptide is added to food, it does not exhibit a paste-like texture and can maintain the texture originally possessed by individual foods. They have found that they have no effect, and have completed the present invention.

Therefore, the present invention has a property that it has a thickening effect and / or an emulsion stabilizing effect, can maintain the original texture of food, and does not affect the original flavor of food. It is an object to provide a thickening and / or stabilizing agent having the same.

[0007]

In the thickening and / or stabilizing agent of the present invention, κ casein glycomacropeptide is used as an active ingredient.

[0008] The kappa casein glycomacropeptide corresponds to 106 to 169 residues in the amino acid sequence of kappa casein contained in milk, and residues 105 and 106 residues in the kappa casein amino acid sequence due to the action of chymosin during cheese production. Generated by cutting between bases.

The κ casein glycomacropeptide has a sugar chain containing sialic acid, galactose and galactosamine in the molecule and contains a relatively large amount of hydrophilic amino acids such as glutamic acid and threonine. Therefore, it has the property of being very hydrophilic. And, due to this property of high hydrophilicity, κ casein glycomacropeptide takes in surrounding water molecules as bound water to reduce the apparent water content, and exhibits a thickening effect and / or an emulsion stabilizing effect. is there.

[0010] Many methods are already known for producing this κ casein glycomacropeptide. For example, the effluent obtained when preparing a rennet casein curd is used as a raw material, the precipitate formed by adding an acid to the raw material is removed, and then the supernatant is desalted and concentrated to obtain κ casein glycomacropeptide. A method of obtaining the κ-casein glycomacropeptide by adjusting the pH of the dairy raw material to less than pH 4, treating it with an ultrafiltration membrane, collecting the permeate, and further desalting and concentrating it (see JP-A-63-284199). A method for obtaining κ casein glycomacropeptide by heating a whey protein solution, freezing it, then thawing it to separate the whey protein and collecting the supernatant (JP-A-2-276542). 3-2942
No. 99), contacting the milk material with the ion exchanger, collecting the fraction not adsorbed on the ion exchanger, treating with an ultrafiltration membrane to collect the permeate, and further desalting and concentrating For obtaining κ casein glycomacropeptide
(Japanese Unexamined Patent Publication No. 4-198198) After adjusting the dairy raw material to a pH of less than 4, contacting it with an anion exchanger, eluting the fraction adsorbed on the anion exchanger, and further desalting and concentrating the κ Method for obtaining casein glycomacropeptide
)
cm or less and adjusted to a pH of less than 4, and then treated with an ultrafiltration membrane to collect the permeate, and further desalted and concentrated to obtain κ.
Method for obtaining casein glycomacropeptide (JP-A-6-180
0 publication).

In particular, after the pH of a milk material containing κ casein glycomacropeptide such as cheese whey is adjusted to less than 4,
Neutralize the permeate obtained by treating with an ultrafiltration membrane having a cut-off molecular weight of 10,000 to 50,000, further treat with an ultrafiltration membrane having a cut-off molecular weight of 50,000 or less, and desalinate and concentrate to obtain a highly pure κ Casein glycomacropeptide can be obtained
(JP-A-2-276542). In this method, a milk protein such as whey protein may be mixed into the final concentrate by changing the molecular weight cut-off of the ultrafiltration membrane. Therefore, no particular problem occurs.

However, when the purity of the κ casein glycomacropeptide is low, it is necessary to add a large amount of a thickening and / or stabilizing agent to the food in order to exert a thickening effect and / or an emulsion stabilizing effect. In addition, components such as whey protein mixed may impair the flavor of food. Therefore, it is desirable to remove these components such as whey protein as much as possible.

[0013] In addition, substances such as lactose and minerals contained in milk may be mixed in the final concentrate.
Or, there is no particular problem when used as a stabilizer.
However, considering the effect on food, it is desirable to remove substances such as lactose and minerals as much as possible.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The thickening and / or stabilizing agent of the present invention contains κ casein glycomacropeptide as an active ingredient. And, the thickening and / or stabilizing agent of the present invention may be used in a liquid form by sterilizing the concentrated solution of κ casein glycomacropeptide or by drying the concentrated solution of κ casein glycomacropeptide. And may be used in the form of a powder.

The thickener and / or stabilizer of the present invention comprises:
It can be used in exactly the same way as conventional thickeners and stabilizers, for example, desserts such as pudding, jelly, ice cream, and dairy products such as cheese and yogurt,
Furthermore, it can be used for meat products such as ham and sausage.

The thickener and / or stabilizer of the present invention may be added to these products without any particular limitation, as long as they are added in the same manner as conventionally used thickeners and stabilizers. good.

In any case, the thickening and / or stabilizing agent containing the kappa casein glycomacropeptide of the present invention as an active ingredient is different from the conventionally used thickening and stabilizing agents in individual foods. Since it has the characteristic of not impairing the original texture, it has the advantage that it can be used for a wider range of foods.

Hereinafter, the present invention will be described in more detail with reference to Examples.

[0019]

Example 1 Whey protein concentrate (Sanlac N-
(2, manufactured by Taiyo Kagaku Co., Ltd.) was dissolved in water to a concentration of 2% to prepare 500 l, and hydrochloric acid was added to adjust the pH to 3.5.
At a flow rate of 40 l / min and a temperature of 40 ° C, the molecular weight cut-off
The solution was treated with 20,000 ultrafiltration membranes (GR61pp, manufactured by DDS), and 400 l of permeate was collected. Next, sodium hydroxide was added to the permeate to neutralize it. Then, at a flow rate of 40 l / min and a temperature of 40 ° C., an ultrafiltration membrane (GR61p) having a molecular weight cutoff of 20,000 was used.
p, manufactured by DDS), and concentrated until the volume of the concentrated solution became 40 l. Further, the filtrate was subjected to diamond filtration while adding deionized water, and the concentrate was desalted and concentrated until the electric conductivity of the concentrate became 100 μS / cm or less.
Then, the concentrated solution was freeze-dried to obtain 180 g of κ casein glycomacropeptide powder. The κ casein glycomacropeptide thus obtained was used as a thickening and / or stabilizing agent.

In addition, a purity assay method by ion exchange chromatography (Milchwissenschaft, vol. 47, pp. 688-693,
1992), the purity of this κ casein glycomacropeptide was 86%.

[0021]

Example 2 Processed cheese was produced using the thickener and / or stabilizer obtained in Example 1. As raw material cheese, gouda cheese and cheddar cheese are blended at a ratio of 1: 1. To this, sodium citrate as a molten salt is 2% based on the raw material cheese, water is 10%, and per 100 g of product cheese,
0.1% (Invention product 1), 0.2% (Invention product 2), 0.5%
(Invention product 3), 1.0% (Invention product 4) and 2.0% (Invention product 5) by adding a thickening and / or stabilizing agent,
Emulsification was carried out at an emulsification temperature of 85 ° C according to a conventional method. And the temperature and viscosity at the time of emulsification were measured about each product cheese. After emulsification, each cheese was filled in a carton and cooled at 5 ° C. for 2 days and nights, and the texture of the product cheese was evaluated by 10 trained panelists according to the criteria shown in Table 1.

[0022]

[Table 1] 10 Out of 10 people who felt glue-like texture 0 people 5 points If you feel glue-like texture 1 or 2 out of 10 people 4 points If you feel glue-like texture 3 to 4 out of 10 people 3 points 5 or 6 out of 10 people who felt glue-like texture 2 points 1 or more people who felt glue-like texture 6 or more people 10 ─────────────────────────

As a control product, a processed cheese without a thickener and / or a stabilizer was produced (control product).
0.1% (Comparative product 1-1), 0.2% (Comparative product 1-2), 0.5% (Comparative product 1) per 100g of product cheese
-3) and 1.0% (comparative product 1-4) Processed cheese and product cheese with locust bean gum added
A process in which xanthan gum is added so that 0.1% (comparative product 1-1), 0.2% (comparative product 1-2), 0.5% (comparative product 1-3) and 1.0% (comparative product 1-4) per 100g Cheese was produced and evaluated in a similar manner. Table 2 shows the results.
Shown in

[0024]

[Table 2] 温度 Temperature, viscosity, texture ───────────── ──────────────── Control 85.0 (℃) 80 (P) 5 (point) ──────────────────── ───────── Invention product 1 84.9 100 5 Invention product 2 85.0 150 5 Invention product 3 85.2 200 5 Invention product 4 84.8 310 5 Invention product 5 84.8 350 5 ────── ─────────────────────── Comparative product 1-1 85.0 90 4 Comparative product 1-2 85.1 130 4 Comparative product 1-3 84.8 150 3 Comparative product 1 -4 84.9 180 2 ───────────────────────────── Comparative product 2-1 85.2 80 4 Comparative product 2-2 85.3 100 3 Comparative product 2-3 84.7 140 2 Comparative product 2-4 85.0 220 1 ─────────────────────────────

According to this, the processed cheese to which a thickening and / or stabilizing agent containing κ casein glycomacropeptide as an active ingredient has been added is thickened with the addition of the thickening and / or stabilizing agent. No glue-like texture like that of processed cheese to which locust bean gum or xanthan gum was added was observed. Therefore, it was found that the thickening and / or stabilizing agent containing the κ casein glycomacropeptide of the present invention as an active ingredient is a very preferable material having an effect of imparting viscosity to food.

[0026]

Example 3 Yogurt was produced using the thickener and / or stabilizer obtained in Example 1. Skim milk has a solid content of 12%
After dissolving in water and sterilizing by heating at 90 ° C for 20 minutes,
Cool to 25 ° C and allow Lactobacillus acidophilus (Lacto
bacillus acidophilus and Streptococcus thermophilus . Then, when the lactic acid acidity reached 1.0% and the pH reached 4.3, the mixture was cooled to 5 ° C. to obtain a starter culture.

On the other hand, per 100 g of raw milk (3.5% fat)
0.2% (Invention 1), 0.5% (Invention 2), 1.0%
(Invention 3), 1.5% (Invention 4) and 2.0% (Invention 5) by adding a thickening and / or stabilizing agent,
After sterilization, 5% of starter culture was inoculated. Then, place 10 cm in a cylindrical plastic container with a diameter of 5 cm and a height of 10 cm.
Each 0 ml was filled, and yogurt was produced according to a conventional method. Then, for each product yogurt, the water separated on the surface and separated was carefully collected with a pipette, and the weight was measured to evaluate the degree of water separation. Also,
The texture of the product yogurt was evaluated in the same manner as in Example 2.

As a control product, yogurt without thickener and / or stabilizer was prepared (control product), and as a comparison product, 0.2% per 100 g of raw milk (fat ratio 3.5%)
(Control 1-1), 0.5% (Control 1-2), 1.0%
(Control 1-3), 1.5% (Control 1-4) and 2.0%
(Control product 1-5) 0.2% (Control product 2-1), 0.5% (Control product 2-2), 1.0% (Control product) per 100 g of yogurt and raw milk (fat ratio 3.5%) to which gelatin was added to become Yogurt to which pectin was added was prepared so that the product 2-3), 1.5% (control product 2-4) and 2.0% (control product 2-5) were evaluated in the same manner. Table 3 shows the results.

[0029]

[Table 3]

According to the results, water separation was prevented from the yogurt to which a thickener and / or a stabilizer containing κ casein glycomacropeptide as an active ingredient was added, and no glue-like texture was observed. Therefore, it was found that the thickening and / or stabilizing agent containing the kappa casein glycomacropeptide of the present invention as an active ingredient is a very preferable material having an effect of preventing water separation of food.

[0031]

Test Example 1 The effect of κ casein glycomacropeptide as an emulsion stabilizer was examined. That is, 40 ml of soybean oil and water
Mix 100 ml, and add soy lecithin as an emulsifier
After adding 0.42 g (0.3%), κ casein glycomacropeptide was added so as to be 0.1%, 0.2% or 0.5%, and homogenized with a homomixer to prepare an emulsion. In addition, as a control, an emulsion without the addition of κ casein glycomacropeptide was similarly prepared. After leaving this emulsion at 20 ° C. for 24 hours, the state of separation of the aqueous phase and the oil phase was observed, and the emulsion stability was determined. Table 4 shows the results.

[0032]

Table 4 Amount of の κ casein glycomacropeptide added Aqueous phase and oil phase Separation ──────────────────────────────── No addition Yes 0.1% No 0.2% No 0.5% No ───── ───────────────────────────

According to the results, the aqueous phase and the oil phase were separated in the emulsion prepared without adding the κ casein glycomacropeptide, whereas the emulsion prepared by adding the κ casein glycomacropeptide did not. No separation of the oil phase and the oil phase was observed, indicating that the κ casein glycomacropeptide had an emulsion stabilizing effect.

[0034]

EFFECT OF THE INVENTION The thickening and / or stabilizing agent comprising the kappa casein glycomacropeptide of the present invention as an active ingredient has a thickening effect and an emulsification stabilizing effect and has the property of not exhibiting a paste-like texture. Therefore, by using the thickening and / or stabilizing agent of the present invention, a thickening effect and an emulsion stabilizing effect can be imparted to a food without impairing the original flavor and texture of the food.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23J 3/10 A23L 1/03 JICST file (JOIS) JAFIC file (JOIS)

Claims (1)

(57) [Claims] 1. A thickening and / or stabilizing agent comprising κ casein glycomacropeptide as an active ingredient.