JPH03160957A - Modified milk protein-containing material - Google Patents

Abstract

PURPOSE:To impart thermal gel forming properties unfound in conventional milk powder or casein powder to a milk protein-containing material by reacting a transglutaminase with a liquid substance containing milk proteins, then heating and drying the resultant substance. CONSTITUTION:A modified milk protein-containing material obtained by reacting a transglutaminase with a liquid substance containing milk proteins, heating and drying the resultant substance. The aforementioned milk protein-containing liquid substance is not especially limited and raw milk, concentrated milk, skim milk, a neutralized solution of acid casein, etc., used in the existing production of milk powder or casein powder are cited. Conditions for reacting the transglutaminase are normally about 1.0-200 units amount thereof added based on 1g protein, about 0-70 deg.C reaction temperature and pH about 5-9. The heat treatment is normally carried out at 60-140 deg.C for about 30min to 1sec. After the heating, the liquid substance is dried by various methods and, as necessary, powdered, etc., to afford the modified milk protein-containing material.

Description

[Detailed description of the invention]

(Field of Industrial Application) The present invention is a novel product obtained by applying lance glutamipase to a liquid containing milk powder, followed by heating and drying. Regarding milk protein-containing stone 4A that determines the function of IJ, 1 (Prior art and its problems) Whole milk powder, skim milk powder

[Various milk powders, acid molds, and casein powders (representatively represented by 7) (well, they are used for food raw materials and 1) This is a product number obtained by one known method, including Δη (manufactured in the current T industry), which does not necessarily satisfy the functional characteristics of the scale required for food processing However, there are many plans for improvement.For example, No. 1 to Caseina No. 1 are generally said to have excellent emulsifying properties and solubility, but they do not have the ability to form gels when heated, and are not compatible with water. Taro4Hoto/VDoes not solubility in water and forms lumps, so I5Water wettability is very poor.Whole milk powder and skim milk powder also have a solid content of less than 30% (well, Heating causes aggregation of protein components, but since the formation of networks by protein components is small, it is uniform.
) Karidoshi I, Gel-forming Tsuruko I. l:'. 'K
4. <Problems to be solved by the invention> The problem of the present invention is to solve the problem of
To provide a PL kungbak substance-containing element 41 which has been reduced, hydrated, and further has a heating glue-forming layer 1, which is found in conventional milk and rice powders. It is in. (Solve the problem l, second dingdan) Book R lllll '?t.L,l Record Mll wo3
．． 'li+1A:< Sharp, j+,. TiJl research:
; Ko/J ツ/,: tqz'J! ,'i+1 ku'
/ Haku? 't' Pi Contains 4iJ6'Ak Autumn items are treated with lance glutamibuse! After heating and drying, heat gel form, water υ】Reprint. <1: Which function 4: j{'l is like rice k! j'b shi< Cyod
This invention was completed by obtaining this new spoiled milk protein containing (+me). lIyx, after the reaction (quality (because it is used, monkey milk protein! 12 Ij liquid autumn products, vf
The limit is 4'I: Ku, current? Raw milk, LFRJ condensed milk, 1112 used in the production of powdered milk and zein powder in 1)
11ft milk, acid capine neutralization solution';
To a certain extent, it is possible to use pomicils, bikumins, resins, apricots, nectar, etc. Shinora with fΦ additive added can be used., 4k 7j, +l+ '
After the origin of milk ゛2[. Protein 4' (contained in liquids containing 1), these ゛?L kunhaku l, il. Eke'ILiL If,'r f7)
Il%Rl Sex To th't'J. (D view:.
< Kara 0. ! +・-30% (w/wL female Yj, shi<
I. L 2-! i0% (W/W), 1~Nonsugurukumi J--t2, which can be produced in Shikawa according to the present invention, has its origin, but its origin is not limited to {san/l-Monoyama's L's ('lQi
Q't Ill flit6＾-2747
4) Regarding fish and cod, C. Seki et al., 1932
Collection of abstracts of 121 Suisan'i-kai Akisennin-kai lectures in 3rd year 167
Refer to page>, Bi A7-Kuno [1 G is used (including those that are included in Genec L1-ning). reaction conditions and
ift (0.1 per 1!J of protein in the reaction system)
-・201 nits 1・, qf really (yo 10~100
Initsu 1. Soe + JI + 116 is good. In this case, if the fermentation rate is less than the above range, the reforming effect will be mostly observed, and if it is not much, the protein in the system will be stiffened. As a result, the liquid may precipitate or the liquid may turn into a gel, which may cause problems for women during subsequent operations and significantly reduce the purchase price of the final product. Also, reaction n'.'lapl; L5=-9,
Kuf better<ha 6-7.5 trill (f) is good, 3 this i
．． k-J 1) 11 outside the range (ha 1-nonsugurukumi J'
- This is because the life of ↑I1 is cold and unstable.
Reaction temperature (yo〇1・70℃, shi<(Jupper 20・～
・60℃ is good. This (yotoki standard + 1 [I J, in the refill region, the reaction rate is extremely slow < 4i, and it is not practical, and the high region ('
1K 11, such as 4, the liquor rapidly loses its activity.
nij:ru1, this J, when adopting the hollow reaction conditions, it is possible to quantify the appropriate b reaction aid (for the viscosity of liquids and enzymatic reactions). It's enough to know what to do...
The lower the reaction temperature, the better the contrast ratio,
? fui D:'r-is i?゛4 Although the reaction tends to proceed smoothly, it usually takes 10 minutes to 2/l.
l+. When the enzyme reaction has proceeded appropriately, the reaction mixture is reached. Heating method (contact and indirect heating can be used 1, for example, used in sterilization of cows, etc.) Children (゛Saru 1, heating strips {'l is milk protein! 1) Unless you are using persimmons, the quality of the ingredients should be determined appropriately. where/)
6. For example, "0 is in the range of 0, 2, 40, preferably 3... Haku and &J, 5 R
il (minutes, seconds) one (, usually under 250 (121.
The minimum heat sterilization time (1-0) at i℃> was cut, and this heat sterilization effect was compared to humans,
The Jξriru index is being washed away. After heating L. LH 4't 7). (It's dry, it's necessary to show, ji (powder size)
'{Contains A'' element +A is obtained. Here, we will give an example of a long fever. i.
4-27471 Length Example 1 /j? )i ('Q'
-17=BTG-1: Specific activity 5. !
iH (one h/MU) is 100'l-t/9 protein! '1 and add sea urchin, 110
The reaction was carried out for 60 minutes in a warm water bath at 0.degree. C. while stirring If.chi. Is there a slight increase in track at this point? The person who was observed turned into a gnome and turned out to be 2'c =). After that, use this milk every day! Seisakusho (1') Using an A1-made Instant Heater and Heater, it was heated at C120°C for a few seconds to deactivate it. After that, it was spray-dried in 211 and glazed using 7-. By the way, dry whole milk powder (salt of the present invention) is washed with dried whole milk powder (slurry with a solid content of 30% (W/W)). Prepared and prepared, iI′i diameter 30 nun l-singi l-
1 and heated at 90° C. for 30 minutes, the contents were strained and observed, and a gel similar to slurry tit pudding was formed. - For comparison, heat to 100℃ (゛1 degree to lose C)
11'Ll (il; 1 to 1 to lance glucuminase BT'G.-1 of the same scale was added, and the same procedure was repeated (preparing non-fat milk powder). The above-mentioned J. sea urchin, 1. ns glutamina was added to the bamboo. The slurry using the prepared non-fat milk powder (Kanming product) formed a zolin-like gel and , for comparison
;+L/. :Moe+It! + Add fat milk powder to the slurry. Milk (Snow Brand Milk Products) Full use (same gelling experience as in L)
．． Name-1 extension Ll. ；The first step is to form a gel (,
(It doesn't happen) 1, 2,, Length Example 2 Fresh milk is separated into a liill machine (after defatting with J, the solid content becomes 20%).
1, the protein content in this concentrated milk is 6゛. 9
6% (W/W>'C' 111th.L c.c'c.
TG-'1 was added to the sea urchin to give 10-l Nitsu1/'9 protein (after reacting for 30 minutes in a hot water bath at 55°C, Using a sterilizer, heat at 1209°C for 4 seconds. Then, spray-dry using a spray dryer to obtain de-I1tζ powdered milk (made by Wood) for 14r.2. J, Ushi 19, 1, 2 IB2 fat milk powder with solid content 30% (
Prepare a slurry of 11/F), apply it to a 30mm diameter leasing plate, and heat it for 20 minutes at 90°C.
11 After heating, remove the contents and strain.
Instead, it forms a silken tofu-like gel (deactivated).
Add the same weight of powder, then repeat the same procedure as step 11 and add 1 skim milk powder. Il! Made by l. 1)i. 11 lance glutamino U in + j, ・)
Prepared using de-1111 milk powder prepared by spitting out 1 river.
Noda sushiri was made in the form of a gel similar to kneaded tofu, but for comparison, I prepared a slurry using skim milk powder (,
1, 1, 10 thickened milk, 10 -? Snow Brand?LX■
The product was made in the river (the gelation of Keiki and the same frame). Yutaka Yuon 1 New ICY IB2 1 finger'PL's 1) I1 6N I
River IcN (4.!l J: (゛Toge, 1 [
After centrifugation, use 1 to 19k
. The acid power card was washed with -1 water, 1l1 was collected, and after the second, it was defeated by water! 6NN a 0
1-1 to river I (pll to 7.0 L (completely n'& I M
'? (solid content depth I (I is 5% (w/'w) and if
1. A nicapin solution was prepared. Add this Kabin solution to Seed Example 1.
q protein, j, was added to the sea urchin, and after reacting for 30 minutes in a 40°C water bath, it was heated at 120°C for 1 second using an instant sterilizer manufactured by 11 Osaka Seitake Co., Ltd. death/,
: o Then use 7- to 11-spray Done.
1-・Product of the present invention for preparing Konaga). Do the above to prisoner b.
%l at the end of Kahi Rice-1-I) C3.
．． Add 48% water and knead for 1 minute using a vacuum roller to prepare a slurry.
m of Cushingbu] - 1 to 1 ζ (90℃
Heat for a minute and then remove the contents! Go to Ml dormitory I, 11
・For comparison, the gel was heated to 100℃ for 100℃, and the loss was 1. - Added the same amount of non-glucuminose BTG-1, but otherwise used the same process as f1.
1. The Song dynasty was dried up. This is described in Section 11II of the present invention. ? -1・I treated it like a fi'rl, but it was 111 jL (:)'s (,1, the slurry was as fluid as before heating,,j.k, just in case
F1 and Rium Kapiine L and 12 powder (manufactured by New Sea Nondo Airy Board) manufactured by Yamahan were processed in the same manner to No.1 to Rium Kazeine-1 invented by Moekiki.
As above, unlike the heating 1) t, the ILI was a slurry rich in fluidity.
For the gel prepared from t-powder, the height is 3.
0 mm circle + 1k molded (Fusen T?-i113 made by Shino A make, 011 diameter 7 mm spherical plunge P-
Using 'C match speed 5 cm. /min "C@ Breaking strength was determined to be 112 g/J. In addition, water-wet bamboo was examined using each powder of three types of strength piinate. Pour 200! of water into a glass container, and always add a constant amount of water.
While stirring the pussy, each power U name - 1 ~ powder book 3
= 1 into the water, and measured the distance between 4r and 11) without any lumps. This condensation, 1. Prepared using Shinsuglutamisoji, strained rice], Powder (product of the present invention).
Burning 13? Up to 11,? The time was 23 seconds, but the other two types were 2 and 1. {1 fil Pi 1■ (Example of utilization of water wettability) In the length seed example 3, P1-filium caviinae-1 powdered wood (hereinafter referred to as T
GN E) Abbreviated as Q〉 and 1.Lance Glucumino J-1 is prepared in f1 by f1.
− Added with H. A pickling liquid for a certain amount of agitation was prepared in a 20 liter container according to the recipe in Table 1 using 1., abbreviated as NaC). However, in the system using TGNaC, compared to the system using NaC, the mold powder was dispersed more beautifully and no lumps were formed. The time between 0 and 1 has been shortened to about one-fifth. 14 Table 1 Pickling liquid recipe number 11 11S (manokunbaku) 200 eggs 1'l
200 Laku I Nonormin
200T G N a C
1 more time N a C
300 meals 12. :
3 6 3F1S1 Herin 1 0 0 (+Polyphosphoric acid J1・Ryu110 Seasoning slope 6 Substance}-1
Acid No 1・Riu l＼ 1
3 water
7720 (Yunmei's quotation effect) Book 5 Ming's trade reform ゛ 几 Kunbaku included Ij Sogetsu gelatinized earth prisoner +. 2, it is said that there is a crosslinking structure of the force pin,
, 1111 It gels when heated, but if you apply 1-nonsugnoretaminase to 15% of the 15% heat, it will not gel. After heating (deactivation of drunkenness, killing: 1), dry it and add water to the powder.
1 to form a heated gel (heated gel formation t'l)
l). To the prison power, ゝI1 delicious'1-milk, lfJ Ilij 'l
Milk {30% solids content}, j, heating
Even if it is agglomerated, the formation of a network is small, so
Children who shape the Ikoguru firmly with uniformity are not good. Motoakiaki
)+<Monday LL, 8 scales of powder゛(if, .111 force is not yet available) for one year](r4 items + 1;i)'jth edition, pudding, booth. 8 Pak Fish and Meat Addition 1
product, ha l. M7', +σ) Can be used for Bickle liquid in the Kushin River, 1 6 Procedural Amendment 1. Case Description 1999 Patent Application No. 299026 2. Name of the invention Modified milk protein-containing material 3. Relationship with the case of the person making the amendment

Claims (2)

[Claims] (1) A novel modified milk protein-containing material obtained by applying transglutaminase to a liquid containing milk protein, followed by heating and drying. (2) The action conditions of transglutaminase are as follows: the amount added is 1.0 to 200 units per gram of protein, the enzyme reaction temperature is 0 to 70°C, and the reaction pH is 5 to 9. Material containing modified milk protein.