JPH0378979B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) This invention relates to a gel composition that thermally solidifies by heating. (Prior Art) The thermocoagulability of egg protein is utilized for gel compositions that are thermally coagulated by heating. (Problem to be Solved by the Invention) Egg protein is highly thermocoagulable in the undenatured raw egg state, but is easily putrefied, so in order to improve its shelf life, egg protein must be frozen, dehydrated, or treated with excess sugar or salt. In addition, there are sweetened eggs or salted eggs with reduced water activity, but both have significantly lower thermal coagulation ability than raw eggs, resulting in a rough and inhomogeneous gel composition. Furthermore, depending on the processing method, a sulfur odor may be generated and the commercial value may be completely lost. Water also tends to separate from gel compositions during storage. Whey proteins obtained from whey generally also have heat coagulability, but methods have been adopted to recover proteins from whey by ultrafiltration, gel filtration, ion exchange, etc. However, depending on the processing method, some of them have almost no thermal coagulability, and their gelling ability is inferior to that of egg white, and a gel-like product cannot be obtained unless a large amount is used. When used in large quantities, it has the disadvantage that it produces a milky odor characteristic of whey protein, which interferes with the flavor of foods. The present invention reduces the amount of egg protein used or does not use it at all, and uses whey protein, glucono delta lactone, and chloride in combination to obtain a gel composition with high gel strength. (Means for Solving the Problems) The present inventors used glucono delta lactone in combination with whey proteins obtained from whey such as cheese whey and casein whey obtained from milk, or added glucono delta lactone and chloride. It has been found that by using them together, the gelling ability is significantly improved and a gel composition with extremely high gel strength can be obtained. The whey protein used in the present invention is a whey protein concentrate obtained by separating proteins from whey and increasing the protein content, and either has a protein content of 35 to 80%, or has been subjected to alkali treatment etc. to reduce the protein content to approximately It is a whey protein isolate with a concentration of over 90%. The amount of this substance to be used is not uniquely determined depending on the gel strength to be obtained and is arbitrary, but it is generally used in the range of 1 to 15%. Next, the amount of glucono delta lactone used may be increased or decreased as appropriate depending on the amount of whey protein used, and is generally in the range of 0.01 to 3%. Especially
A range of 0.05 to 1% is desirable. In addition, chlorides include sodium chloride, potassium chloride, calcium chloride, magnesium chloride, ammonium chloride,
Alternatively, bittern, a by-product obtained when producing salt from seawater, and others can be used. The amount of chloride used is
The range of 0.01 to 5% is good, and particularly good results are obtained with the range of 0.05 to 3%. The method of use is to add glucono delta lactone or gluconodenotalaton and a combination of chloride to whey protein and heat it at 40°C or higher, or by heating and dissolving only whey protein at 40°C or higher in advance. An aqueous solution of glucono delta lactone or a combination of glucono delta lactone and chloride may be added to the solution and mixed. This invention will be explained below using examples. Example 1 A 5% solution of whey protein shown below was dissolved by heating at 90°C for 10 minutes and kept at 80°C. Whey protein A (75% protein, 6.4 fat)
%, ash 3%) whey protein B (protein amount 78%, fat 6.4
%, ash 5.2%) whey protein C (protein content 94%, fat 0.5
%, ash content 1.7%) The final concentration of glucono delta lactone is 0.5%, glucono delta lactone 0.5% and sodium chloride 1%, in a whey protein solution kept at 80℃.
Add 1% potassium chloride, 1% calcium chloride, 1% magnesium chloride, 1% ammonium chloride, and 1% bittern, mix and store overnight at 25°C. The card meter load was 100 g and the plunger diameter was 3 mm). Result

[Table] Example 2 Comparison of gel strength between a gel using a dried egg white aqueous solution and a product of the present invention The following aqueous solution was heated at a temperature of 80°C for 40 minutes, cooled in running water at 20°C for 20 hours, and the solution shape at 20°C and Gel strength (Iio type card meter load 100g plunger diameter 3mm) was measured. Sample name (a) Dried egg white 15% aqueous solution (b) Whey protein B 15% aqueous solution (c) Whey protein C 15% aqueous solution (d) Whey protein B 10% aqueous solution (e) Whey protein C 8% aqueous solution (f) Whey protein B
Aqueous solution of 10% and glucono delta lactone 0.4 (g) Whey protein B
10%, glucono delta lactone 0.4%, and sodium chloride 2% combined aqueous solution (h) Whey protein C
Aqueous solution containing 8% and glucono delta lactone 0.4% (i) Whey protein C
Combined aqueous solution of 8% and glucono delta lactone 0.4% and sodium chloride 2% (J) Whey protein B 10% Aqueous solution of combined sodium chloride 2% (k) Whey protein C
Aqueous liquid result of combination of 8% and 2% sodium chloride

[Table] (Effects of the Invention) By the method of the present invention, it is possible to obtain a gel composition that has stronger gel strength than egg protein, has no sulfur odor, and is free from syneresis.

Claims (1)

[Claims] 1. Gel composition characterized by using glucono delta lactone or glucono delta lactone and chloride in combination with whey protein