JPH0239859A - Protein composition having low formability - Google Patents
Protein composition having low formabilityInfo
- Publication number
- JPH0239859A JPH0239859A JP18812888A JP18812888A JPH0239859A JP H0239859 A JPH0239859 A JP H0239859A JP 18812888 A JP18812888 A JP 18812888A JP 18812888 A JP18812888 A JP 18812888A JP H0239859 A JPH0239859 A JP H0239859A
- Authority
- JP
- Japan
- Prior art keywords
- protein
- yolk
- oils
- raw materials
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 59
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 59
- 239000000203 mixture Substances 0.000 title claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 38
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 37
- 238000005187 foaming Methods 0.000 claims abstract description 14
- 238000002844 melting Methods 0.000 claims abstract description 6
- 230000008018 melting Effects 0.000 claims abstract description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 42
- 108010000912 Egg Proteins Proteins 0.000 claims description 42
- 235000013345 egg yolk Nutrition 0.000 claims description 29
- 235000018102 proteins Nutrition 0.000 abstract description 55
- 239000003921 oil Substances 0.000 abstract description 26
- 239000003925 fat Substances 0.000 abstract description 23
- 239000007788 liquid Substances 0.000 abstract description 7
- 102000004407 Lactalbumin Human genes 0.000 abstract description 6
- 108090000942 Lactalbumin Proteins 0.000 abstract description 6
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 4
- -1 albumen Proteins 0.000 abstract description 4
- 235000019710 soybean protein Nutrition 0.000 abstract description 4
- 108010068370 Glutens Proteins 0.000 abstract description 3
- 241000209140 Triticum Species 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 3
- 239000005018 casein Substances 0.000 abstract description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 3
- 235000021240 caseins Nutrition 0.000 abstract description 3
- 235000021312 gluten Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 108010010803 Gelatin Proteins 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 239000008273 gelatin Substances 0.000 abstract description 2
- 229920000159 gelatin Polymers 0.000 abstract description 2
- 235000019322 gelatine Nutrition 0.000 abstract description 2
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 2
- 238000010257 thawing Methods 0.000 abstract description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 229910052708 sodium Inorganic materials 0.000 abstract 1
- 235000015424 sodium Nutrition 0.000 abstract 1
- 239000011734 sodium Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 21
- 235000019197 fats Nutrition 0.000 description 19
- 235000014103 egg white Nutrition 0.000 description 18
- 210000000969 egg white Anatomy 0.000 description 18
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 15
- 239000007787 solid Substances 0.000 description 12
- 238000002156 mixing Methods 0.000 description 8
- 235000019864 coconut oil Nutrition 0.000 description 6
- 239000003240 coconut oil Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 235000013601 eggs Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000019482 Palm oil Nutrition 0.000 description 3
- 235000010724 Wisteria floribunda Nutrition 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 229930014626 natural product Natural products 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 239000005996 Blood meal Substances 0.000 description 1
- 101710117545 C protein Proteins 0.000 description 1
- 241000824268 Kuma Species 0.000 description 1
- 241000237536 Mytilus edulis Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000020638 mussel Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、起泡性の低い蛋白質組成物に関する０
〔従来の技術〕
従来より、卵白、ラクトアルブミン、大豆蛋白質等の蛋
白質原料は、ノ・ムや麺類等の品質改良剤として用いら
れている。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a protein composition with low foaming property. -Used as a quality improver for mussels, noodles, etc.
ところで、これらの蛋白質原料は、清水等を加えて攪拌
すると起泡するため、■蛋白質成分の均一化ができにり
く、■起泡した溶液は正確な計量ができないので、作業
灯率が悪い等の問題があった。特に、蛋白質原料をハム
等の畜肉製品のピックル液として用いる場合、ピックル
液は起泡しているので、畜肉製品の組織内にエアーによ
る気泡を作ってしまうという問題がある０
そこで、特公昭６１−５９６９６号公報にみられるよう
に、乾燥卵白にソルビタン脂肪酸エステル、グリセリン
脂肪酸エステル等の界面活性剤を含ませた起泡性の低い
蛋白質組成物を提供する提案がある。By the way, these protein raw materials foam when fresh water etc. are added and stirred, so it is difficult to homogenize the protein components, and the foamed solution cannot be accurately measured, resulting in poor working lighting efficiency, etc. There was a problem. In particular, when protein raw materials are used as a pickling liquid for livestock meat products such as ham, there is a problem in that the pickling liquid is foamy and air bubbles are created within the tissue of the meat product. As seen in Japanese Patent Application No. 59696, there is a proposal to provide a protein composition with low foamability, which is made by impregnating dried egg white with a surfactant such as sorbitan fatty acid ester or glycerin fatty acid ester.
しかしながら、上記特公昭６１−５９６’Ｊ６号公報の
提案による蛋白質組成物は、使用に当って支障をきたす
程の起泡性を有しているので、起泡性を抑えるために蛋
白質組成物の使用量を多くする必要があり、また、界面
活性剤という合成物を用いているため、天然物志向の業
界のニーズを満さないものである。However, the protein composition proposed in the above-mentioned Japanese Patent Publication No. 61-596'J6 has a foaming property that is difficult to use, so in order to suppress the foaming property, the protein composition is Since it requires a large amount to be used and also uses a synthetic substance called a surfactant, it does not meet the needs of the natural product-oriented industry.
本発明は、少量の使用量でも起泡性が一段と低く、かつ
、天然物を原料として用いた蛋白質組成物を提供するこ
とを目的としてなされたものである。The object of the present invention is to provide a protein composition that has lower foaming properties even when used in a small amount and uses natural products as raw materials.
本発明は起泡性の低い蛋白質組成物に関し、蛋白質原料
中に卵黄と油脂とを含んでいることを特徴とするもので
ある。The present invention relates to a protein composition with low foamability, which is characterized by containing egg yolk and fat and oil in the protein raw material.
本発明において蛋白質原料とは、卵白、ラクトアルブミ
ン、大豆蛋白質、小麦グルテン、カゼイン、カゼインナ
トリウム、血粉、ゼラチン等の蛋白質を主成分とする原
料であって、そのまま或いは清水等に溶解させて攪拌す
ると起泡する性質を有するものをいう。In the present invention, protein raw materials are raw materials whose main component is protein, such as egg white, lactalbumin, soybean protein, wheat gluten, casein, sodium caseinate, blood meal, gelatin, etc. Refers to something that has the property of foaming.
本発明の蛋白質組成物を得るには、まず、原料として蛋
白質原料、卵黄及び油脂を用意する０や卵黄を混入させ
た卵白を用いることができる。To obtain the protein composition of the present invention, first, a protein raw material, an egg yolk, and an oil or fat are prepared as raw materials, or egg white mixed with an egg yolk can be used.
全卵や卵黄混入卵を用いる場合、卵黄を改めて加える必
要がない。When using whole eggs or eggs mixed with egg yolk, there is no need to add egg yolk again.
また卵黄としては、割卵して卵白を分離して得られる生
卵黄のほか、この生卵黄を乾燥して得られる乾燥卵黄、
冷凍卵黄を解凍した液卵黄等を用いればよい。In addition to raw egg yolk obtained by breaking eggs and separating egg whites, dried egg yolk obtained by drying this raw egg yolk,
Liquid egg yolk obtained by thawing frozen egg yolk may be used.
さらに、油脂としては、パーム油、パーム核油、ヤシ油
等の植物油、ラード、ヘッド、バター等の動物油、さも
Ｋは、これらの動植物油脂を水添して得られる硬化油、
或いはこれらの動植物油脂に賦形剤を加え粉末化した粉
末油脂を用いればよい。これらの油脂の中で融点が２０
℃以上の高融点の油脂は、製品の起泡性を著しるしく低
下させる作用があるので、特に望すしい。Further, as fats and oils, vegetable oils such as palm oil, palm kernel oil, and coconut oil, animal oils such as lard, head, and butter, and hydrogenated oils obtained by hydrogenating these animal and vegetable fats and oils,
Alternatively, powdered oils and fats obtained by adding excipients to these animal and vegetable oils may be used. Among these fats and oils, the melting point is 20
Fats and oils with a high melting point of .degree. C. or higher are particularly desirable because they have the effect of significantly reducing the foaming properties of the product.
次に、用意した原料を用いて蛋白質組成物を製造する。Next, a protein composition is manufactured using the prepared raw materials.
蛋白質原料が生卵白のように液状の場合には、蛋白質原
料に卵黄と油脂を加えて乳化させれば、本発明の蛋白組
成物を得ることができる。しかし、このようにして得ら
れた製品は水分が多く腐敗しやすいので、常法により乾
燥し、粉末状に仕上げるとよい。When the protein raw material is liquid such as raw egg white, the protein composition of the present invention can be obtained by adding egg yolk and fat to the protein raw material and emulsifying it. However, since the product obtained in this way has a high moisture content and is easily putrefied, it is best to dry it by a conventional method and finish it in powder form.
また、蛋白質原料が乾燥卵白や乾燥ラクトアルブミンの
ように粉末状の場合には、蛋白質原料に乾燥卵黄と油脂
を加え攪拌混合すれば、粉末状の蛋白質組成物を得るこ
とができる。尚、用いる油脂が硬化油の場合には予め融
点以上に加熱融解させて加えるとよい。Furthermore, when the protein raw material is in powder form, such as dried egg white or dried lactalbumin, a powdered protein composition can be obtained by adding dried egg yolk and fat and oil to the protein raw material and stirring and mixing. In addition, when the oil or fat used is a hardened oil, it is preferable to melt it by heating above the melting point before adding it.
原料の配合割合は、蛋白質原料が卵白の場合、固形物換
算で、蛋白質原料１００重量部に対しルブミンの場合、
固形物換算で、蛋白質原料１００重量部に対して卵黄０
，０２〜２Ｎ量部、油脂０．０２〜２重量部が、さらに
、蛋白質原料が大豆蛋白や小麦グルテンの場合、固形物
換算で、蛋白質原料１００重量部に対して卵黄０．００
１〜２重量部、油脂０．０ Ｏ１〜２重量部の範囲が望
ましい。ここで、固形物換算とは蛋白質原料及び卵黄が
液状の場合は乾燥状に換算したときのことを、油脂の場
合はそのままの状態（液状乃至固形状）のときのことを
いう。The blending ratio of the raw materials is, if the protein raw material is egg white, if the protein raw material is 100 parts by weight of the protein raw material, in the case of rubumin, in terms of solid matter,
In terms of solid matter, 0 egg yolk per 100 parts by weight of protein material
,02 to 2 parts by weight of fat, 0.02 to 2 parts by weight of oil and fat, and further, when the protein raw material is soybean protein or wheat gluten, 0.00 part of egg yolk per 100 parts by weight of the protein raw material in terms of solid matter.
A range of 1 to 2 parts by weight, 1 to 2 parts by weight of oil and fat 0.0 O is desirable. Here, solid matter conversion refers to when protein raw materials and egg yolks are in liquid form when they are converted to dry form, and in the case of fats and oils, it is when they are in their original state (liquid to solid form).
卵黄や油脂の配合割合が少な過ぎると起泡性の低い製品
が得にくい傾向にあシ、一方、多過ぎると、製品の起泡
性は低下するが、製品が油脂によってベトついたシ、ま
た製品のゲル強化能を低下させる傾向にあるので望まし
くない。If the blending ratio of egg yolk or oil is too low, it will be difficult to obtain a product with low foaming properties.On the other hand, if it is too high, the foaming property of the product will decrease, but the product may become sticky due to the fats and oils. This is undesirable as it tends to reduce the gel strengthening ability of the product.
本発明の蛋白質組成物がいかなる原理により起泡性が低
いかは、深く研究したわけではないが、後の試験例にも
示めすように、蛋白質原料に卵黄又は油脂だけを添加し
て得られる蛋白質組成物は起泡性がさして低下していな
いことから、卵黄と油脂との相乗作用により、蛋白質７
組成物の起泡性を著しるしく低下させているものと推察
される。The protein composition of the present invention has low foaming properties due to which it has not been deeply researched, but as shown in the later test examples, it can be obtained by adding only egg yolk or oil or fat to the protein raw material. Since the foaming properties of the protein composition were not significantly reduced, the synergistic effect of the egg yolk and fats and oils increased the protein composition.
It is inferred that this significantly reduces the foaming properties of the composition.
試験例１゜ 次のサンプルを用意した。 Test example 1゜ I have prepared the following sample.
対照区１：市販の乾燥卵白（キューピ
株式会社裂、商品名「乾燥卵
白にタイプ」：蛋白質原料の
み）
対照区２：生卵白９９．８重量部に、６０°Ｃに加温溶
解したグリセリン
脂肪酸エステル０．２重量部を
添加・攪拌して均一に混合し、
而る後、噴霧乾燥して得られ
た蛋白質組成物（特公昭６１
一５９６９６号公報によるも
の）
対照区３：市販の乾燥卵白（対照区１と同じもの）９９
重量部と市販
の乾燥卵黄（キューピー株式
％式％）
１重量部を攪拌・混合して得
られた蛋白質組成物（固形物
換算、蛋白質原料１００重量
部に対して卵黄１重量部）
対照区４：市販の乾燥卵白（対照区１と同じもの）９９
重量部に、市
販の硬化ヤシ油（不二製油株
式会社裂、商品名「硬化ヤン
油」）１重量部を５０℃に加
熱融解させて加え、攪拌・混
合して得られた蛋白質組成物
（固形物換算、蛋白質原料
１００重量部に対して油脂１
重量部）
テスト区：市販の乾燥卵白（対照区１と同じもの）１０
０重量部に、
市販の乾燥卵黄（対照区３と
同じもの）０．５重量部を加え、
さらに、これに、市販の硬化
ヤシ油（対照区４と同じもの）
０．５重量部を５０°Ｃに加熱融
解させて加え、攪拌・混合し
て得られた蛋白質組成物（固
彫物換算、蛋白質原料１００
重量部に対して卵黄０．５重量
部、油脂０５重量部）
次に、上記各サンプル５０２に清水５００２を加え、サ
ンプル毎に各別に、ホバートミキサーにて中速で３分間
攪拌した後、メスシリンダーによりサンプルの泡の発生
量を測定したところ、表−１の結果が得られた０
表−１
区３、同４及びテスト区と同じ方法で表−２に示す配合
の蛋白質組成物を６種類作った。Control group 1: Commercially available dried egg white (Cupi Co., Ltd., product name "Dried egg white type": protein raw material only) Control group 2: Glycerin fatty acid dissolved in 99.8 parts by weight of raw egg white heated at 60°C Protein composition obtained by adding 0.2 parts by weight of ester and stirring to mix uniformly and then spray drying (according to Japanese Patent Publication No. 159696 of 1983) Control group 3: Commercially available dried egg white (Same as control group 1) 99
Protein composition obtained by stirring and mixing parts by weight and 1 part by weight of commercially available dried egg yolk (Kewpie stock % formula %) (in terms of solid matter, 1 part by weight of egg yolk per 100 parts by weight of protein raw material) Control group 4 : Commercially available dried egg white (same as control group 1) 99
To the weight part, 1 part by weight of commercially available hydrogenated coconut oil (Fuji Oil Co., Ltd., trade name "hardened coconut oil") was heated and melted at 50°C, and stirred and mixed to obtain a protein composition ( 1 part by weight of oil and fat per 100 parts by weight of protein material (converted to solid matter) Test group: Commercially available dried egg white (same as control group 1) 10
To 0 parts by weight, 0.5 parts by weight of commercially available dried egg yolk (same as control group 3) was added, and to this, 0.5 parts by weight of commercially available hydrogenated coconut oil (same as control group 4) was added to 50 parts by weight. A protein composition obtained by heating and melting the mixture at °C and stirring and mixing (0.5 parts by weight of egg yolk and 05 parts by weight of fat and oil per 100 parts by weight of protein raw material, in terms of solid wood) was then added to each of the above. After adding fresh water 5002 to sample 502 and stirring each sample separately for 3 minutes at medium speed using a Hobart mixer, the amount of bubbles generated in the sample was measured using a graduated cylinder, and the results shown in Table 1 were obtained. 0 Table-1 Six types of protein compositions having the formulations shown in Table-2 were prepared using the same method as Groups 3, 4, and Test Groups.
そして各サンプルについて、試験例１と同じ方法でサン
プルの泡の発生量を測定したところ、表−２の結果が得
られた。The amount of bubbles generated in each sample was measured using the same method as in Test Example 1, and the results shown in Table 2 were obtained.
表−２
尚、表中の泡の発生量の３０ ｃｃという数値は、静置
しておくとすぐ泡が消えてしまう泡の量を示す。Table 2 In addition, the numerical value of 30 cc for the amount of foam generated in the table indicates the amount of foam that disappears immediately if left standing.
試験例２
試験例１で用いたと同じ、乾燥卵白、乾燥卵黄及び硬化
ヤシ油を用い、試験例１の対照向、表中のサンプルの各
原料の配合割合は重量部であり、その数値は固形物換算
に等しい。Test Example 2 The same dried egg whites, dried egg yolks, and hydrogenated coconut oil as used in Test Example 1 were used, and the proportions of each raw material in the samples in the table, which were the same as those used in Test Example 1, were expressed in parts by weight. Equivalent to physical equivalent.
試験例３
試験例２の乾燥卵白の代りに、ラクトアルブミン（（オ
ーストラリアＵＮＩＴＥＤ Ｍ’ＩＣＫ社製（蛋白質７
５％）：粉末状））を用い、その他の原料は試験２と同
じものを用い、試験例２と同じ方法で表−３に示す配合
の蛋白質組成物５種類を作った。Test Example 3 Instead of the dried egg white of Test Example 2, lactalbumin (produced by UNITED M'ICK in Australia (Protein 7
Five types of protein compositions having the formulations shown in Table 3 were prepared in the same manner as in Test Example 2, using the same raw materials as in Test 2 and using the same method as in Test Example 2.
そして、各サンプルについて、試験例１と同じ方法でサ
ンプルの泡の発生量を測定したところ、表−３の結果が
得られた。The amount of bubbles generated in each sample was measured using the same method as in Test Example 1, and the results shown in Table 3 were obtained.
表−３
尚、表中のサンプルの各原料の配合割合は重量部であり
、その数値は固形物換算に等しい０
試験例４
試験例２の乾燥卵白の代りに、大豆蛋白質（不二製油株
式会社製、商品名「フジプロＲ」：粉末状）を用い、そ
の他の原料は試験例２と同じものを用い、試験例２と同
じ方法で表−４に示す配合の蛋白質組成物４種類を作っ
たＯ
そして、各サンプルについて、試験例１と同じ方法でサ
ンプルの泡の発生量を測定したところ、表−４の結果が
得られた。Table 3 The blending ratio of each raw material in the samples in the table is in parts by weight, which is equivalent to the solid content.Test Example 4In place of the dried egg white in Test Example 2, soybean protein (Fuji Oil Four types of protein compositions with the formulations shown in Table 4 were made in the same manner as in Test Example 2, using Fujipro R (product name: powder) manufactured by Fujipro, and using the same raw materials as in Test Example 2. Then, the amount of bubbles generated in each sample was measured using the same method as in Test Example 1, and the results shown in Table 4 were obtained.
表−４
尚、表中の各原料の配合割合は重量部であり、その数値
は固形物換算に等しい。Table 4 The blending ratio of each raw material in the table is in parts by weight, and the values are equivalent to solids.
実施例１
生卵白１０００ Ｋ９を３０°Ｃに加温した後、これに
２ Ｋｑのパン酵母を加えて４時間脱糖処理を施した。Example 1 After heating 1000 K9 raw egg whites to 30°C, 2 Kq of baker's yeast was added thereto and desugarized for 4 hours.
次に、上記卵白に、生卵黄２ Ｋｑを加え均一に攪拌し
た後、熱風温度１６０℃、排風温度７５℃の条件下で噴
霧乾燥して乾燥卵を得た。Next, 2 Kq of raw egg yolk was added to the above egg white, stirred uniformly, and then spray-dried under conditions of a hot air temperature of 160°C and an exhaust air temperature of 75°C to obtain a dried egg.
得られた乾燥卵に、予め５０℃に加熱溶解した硬化パー
ム油（不二製油株式会社展、商品名「硬化ヤシ油Ｊ ）
Ｉ Ｋｇを加え、攪拌・混合したところ、蛋白質組成
物（固形物換算、蛋白質原料１００重量部に対して卵黄
０７重量部、油脂０．８重量部）１２７Ｋｇを得ること
ができた。Hydrogenated palm oil (Fuji Oil Co., Ltd. Exhibition, product name "Hardened Coconut Oil J") that had been heated and dissolved in advance at 50°C was added to the obtained dried eggs.
By adding I kg and stirring and mixing, it was possible to obtain 127 kg of a protein composition (07 parts by weight of egg yolk and 0.8 parts by weight of oil and fat based on 100 parts by weight of protein raw material in terms of solid matter).
実施例２
市販のラクトアルブミン（オーストラリアＵＮＩＴＥＤ
ＭＩＣＫ社製、商品名「ラクトアルブミン」（蛋白質
７５チ） ） １００ Ｋｑに乾燥卵黄（キューピー株
式会社袈、商品名「乾燥卵黄Ｊ ） ｏ、 ｏ ｓ Ｋ
９を加え、さらに、これに、予め５０°Ｃに加熱融解し
た硬化パーム油（実施例１と同じもの） ｏ、 ０５
Ｋｑを加え、攪拌・混合したところ、蛋白質組成物（固
形物換算、蛋白質原料１００重量部に対して卵黄０．０
５重量部、油脂００５重量部） １００． ］、 Ｋｑ
を得ることができた。Example 2 Commercially available lactalbumin (Australia UNITED
MICK Co., Ltd., trade name: "Lactalbumin" (75% protein)) 100 Kq, dried egg yolk (Kewpie Co., Ltd., Kuma, trade name: "Dried Egg Yolk J") o, o s K
9, and further, to this, hydrogenated palm oil (same as in Example 1) that had been heated and melted at 50°C in advance o, 05
When Kq was added and stirred and mixed, a protein composition (in terms of solid matter, 0.0 parts by weight of egg yolk per 100 parts by weight of protein raw material) was obtained.
5 parts by weight, 0.05 parts by weight of fats and oils) 100. ], Kq
I was able to get
以上述べたように、本発明の蛋白質組成物は、従来のそ
れに比べて、起泡性が一段と低いものである。また、そ
の原料としては天然物のみを用いるので、ユーザーの天
然物志向をも満たすものである。As described above, the protein composition of the present invention has a much lower foaming property than conventional compositions. Furthermore, since only natural products are used as raw materials, it also satisfies users' preference for natural products.
したがって、本発明の蛋白質組成物は、練製品や麺類の
品質改良剤として好適である。Therefore, the protein composition of the present invention is suitable as a quality improving agent for dough products and noodles.
特許出願人 キューピー株式会社Patent applicant: Kewpie Corporation
Claims (2)
特徴とする起泡性の低い蛋白質組成物。(1) A protein composition with low foamability characterized by containing egg yolk and fat in the protein raw material.
の範囲第１項記載の起泡性の低い蛋白質組成物。(2) The protein composition with low foaming properties according to claim 1, which contains a high melting point fat or oil as the fat or oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63188128A JP2749068B2 (en) | 1988-07-29 | 1988-07-29 | Low foaming protein composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63188128A JP2749068B2 (en) | 1988-07-29 | 1988-07-29 | Low foaming protein composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0239859A true JPH0239859A (en) | 1990-02-08 |
| JP2749068B2 JP2749068B2 (en) | 1998-05-13 |
Family
ID=16218214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63188128A Expired - Fee Related JP2749068B2 (en) | 1988-07-29 | 1988-07-29 | Low foaming protein composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2749068B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0419262U (en) * | 1990-06-08 | 1992-02-18 |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55111773A (en) * | 1979-02-20 | 1980-08-28 | Q P Corp | Improvement in deliciousness of meat and meat-like food |
| JPS58152453A (en) * | 1982-03-05 | 1983-09-10 | Q P Corp | Defoaming agent for food |
| JPS60118165A (en) * | 1983-11-30 | 1985-06-25 | Q P Corp | Spongy food having high protein content |
| JPS60139303A (en) * | 1983-12-27 | 1985-07-24 | Tsuji Seiyu Kk | Preparation of defoaming agent for protein-containing aqueous solution |
| JPS6283009A (en) * | 1985-10-04 | 1987-04-16 | Fujisawa Pharmaceut Co Ltd | Anti-foaming agent |
| JPS62241510A (en) * | 1986-04-14 | 1987-10-22 | Nisshin Oil Mills Ltd:The | Defoaming agent |
| JPS62241511A (en) * | 1986-04-14 | 1987-10-22 | Nisshin Oil Mills Ltd:The | Novel defoaming agent |
-
1988
- 1988-07-29 JP JP63188128A patent/JP2749068B2/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55111773A (en) * | 1979-02-20 | 1980-08-28 | Q P Corp | Improvement in deliciousness of meat and meat-like food |
| JPS58152453A (en) * | 1982-03-05 | 1983-09-10 | Q P Corp | Defoaming agent for food |
| JPS60118165A (en) * | 1983-11-30 | 1985-06-25 | Q P Corp | Spongy food having high protein content |
| JPS60139303A (en) * | 1983-12-27 | 1985-07-24 | Tsuji Seiyu Kk | Preparation of defoaming agent for protein-containing aqueous solution |
| JPS6283009A (en) * | 1985-10-04 | 1987-04-16 | Fujisawa Pharmaceut Co Ltd | Anti-foaming agent |
| JPS62241510A (en) * | 1986-04-14 | 1987-10-22 | Nisshin Oil Mills Ltd:The | Defoaming agent |
| JPS62241511A (en) * | 1986-04-14 | 1987-10-22 | Nisshin Oil Mills Ltd:The | Novel defoaming agent |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0419262U (en) * | 1990-06-08 | 1992-02-18 |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2749068B2 (en) | 1998-05-13 |
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