JPH04112756A - Preparation of food and prepared food - Google Patents

Abstract

PURPOSE:To obtain a food having excellent springiness, softness, etc., and desirable palatability without using particular apparatus and process by compounding a protein-containing food raw material with a specific amount of peptide, etc., containing a specific crosslinked amino acid such as desmosine in the molecular chain. CONSTITUTION:The objective food can be prepared by mixing a protein- containing food raw material with a peptide or protein containing at least one kind of crosslinked amino acid (e.g. desmosine, isodesmosine, pentacine, merodesmosine, histidinohydroxymerodesmosine, neodesmosine, lysinonorleucine and dehydrolysinonorleucine) in the molecular chain. The amount of the crosslinked amino acid is 0.1nmol to 100mmol per 1g of the protein.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing a food containing protein and a food produced by the method.

[Conventional technology] Along with appearance such as taste, odor, color, and nutritional value,
Texture plays an important role in determining the evaluation of foods.

Conventionally, methods for modifying texture include physical methods such as heating, cooling, stirring, and cutting, and chemical methods such as adding salt and adjusting pH by adding alkali or acid.

The constituent components of foods are mainly water, proteins, lipids, carbohydrates, vitamins, and inorganic substances, and in particular, the constituents that are related to texture are thought to be water, proteins, lipids, and carbohydrates.

Techniques for modifying texture have been developed mainly by changing these constituent ingredients.

[Problem to be solved by the invention]

Conventionally, there is little known method of improving the texture of food by adding small amounts of substances that do not affect the taste of the food.

An object of the present invention is to provide a method that makes it possible to produce foods with excellent texture, and foods with improved texture produced by the method.

(Means for Solving !I!!!) As a result of various studies to achieve the above object, the present inventors found that during the manufacturing process of protein-containing food materials, By adding a specific amount of peptide, protein, elastin, or elastin hydrolyzate (hereinafter sometimes abbreviated as elastin-related material) containing at least one specific cross-linked amino acid in the chain, protein can be It was found that the texture of foods containing it was improved.

The present invention was made based on the above-mentioned findings, and it is possible to add desmosine, isodesmosine,
Pentacine, Melodesmosine, Histidinohydroquine, Melodesmon, Rizinonoruroin,
A peptide, protein, elastin, or elastin hydrolyzate containing at least one type of crosslinked amino acid such as dehydrolidinonoruroin in the chain.
The present invention provides a method for producing a food product characterized by adding 100 mmol cross-linked amino acid/g protein, and a food product produced by the method.

The present invention will be explained in detail below.

The production method of the present invention is applicable to any food containing protein. Specifically, those containing at least one type of vegetable protein such as soybean protein and wheat protein, and animal protein such as egg protein, milk protein, livestock protein, and fish protein, such as tofu, udon, somen, hiyamugi, Examples include noodles such as soba, spaghetti, and Chinese noodles, breads, sweets such as jelly and pudding, fish paste, kamaboko, chikuwa, seafood products such as fish ham and sausage, corned beef, egg tofu, yogurt, ham, and sausage. However, it is not limited to the foods listed above.

The food manufacturing method of the present invention follows conventional food manufacturing methods, except for adding elastin-related substances during the food manufacturing process, so there is no need to add any special steps, except for special exceptions. do not have.

Elastin is a highly elastic protein distributed in tissue organs that repeatedly expand and contract, such as blood vessels, lungs, dermis, and ligaments in animals, and is involved in physiological elasticity. In order for elastin to exhibit elasticity, the presence of crosslinked amino acids such as desmosine and isodesmosine in the molecule is considered essential.

In the present invention, the texture of foods is improved by adding peptides and proteins containing crosslinked amino acids in their chains to foods.

Since the present invention relies on cross-linked amino acids for most of its effects, elastin-related substances that can be used in the present invention can be used as long as they are peptides or proteins that have cross-linked amino acids in their chains, regardless of their origin. can. Tissue organs such as blood vessels, lungs, dermis, and ligaments do not have much utility value, so it also makes use of underutilized resources.

In addition, desmosine, a protein other than elastin,
It has been reported that cross-linked amino acids such as isodesmosine exist. As long as the crosslinked amino acid is present in the chain, peptides and proteins derived from other sources than those derived from elastin can be used.

The elastin hydrolyzate as referred to in the present invention is one obtained by hydrolyzing elastin with an enzyme, an acid, an alkali, or the like. As a hydrolysis method, a method using endoprotease is considered to be the most desirable because it is easy to supply a hydrolyzate of stable quality. However, the elastin hydrolysis method that can be used in the present invention is not limited to this, and a method that is deemed optimal at each time should be selected in consideration of various conditions.

The amount of elastin-related substances added should be adjusted as needed depending on the physical properties of the desired product. If specified, preferably the crosslinked amino acid is 0.1n to 100mmol/g
More preferably, 1n to 1 protein.
Add to give 0IIIol/g protein.

The crosslinked amino acids mentioned here include desmosine, isodesmosine, pentacine, melodesmosine, histidinohydroxymerodesmosine, neodesmosine, lysinonorleucine, dehydrolysinonorleucine, and the like.

Moreover, the protein here refers to the protein contained in food raw materials. The method for quantifying cross-linked amino acids is
The method of Seyama et al. (Jap, J, Cl1n, che
Based on M., Sat., 3B (1987), etc.

The Kjeldel method was used to quantify protein.

It is desirable to use purified and highly pure elastin-related materials for use in the present invention. However, as long as it does not adversely affect quality such as color or odor, there is no problem in using crudely refined products with low purity.

Foods obtained by the present invention can be handled in the same way as foods produced by conventional methods, and therefore can be stored in conventional ways.

By applying the present invention, it becomes possible to impart excellent texture to foods containing protein.

(Example] EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples.

The elastin and elastin hydrolyzate used in the following examples are as follows.

- Elastin The elastin used in the following examples is derived from ligamentum ligament manufactured by Sigma.

As a result of equation 1, the amount of desmosine in this elastin is 21
．． It was 5 μmol/g.

・Preparation of elastin hydrolyzate 1) 10 g of elastin hydrolyzed with elastase (manufactured by Sigma, derived from living ligaments)
0 tri O, IN boric acid-hydrochloric acid buffer (pH 8°8
), add 1000 units of elastase (manufactured by Sigma, derived from pig pancreas), stir, and incubate at 37°C for 5 minutes.
Incubated for hours. After incubation, 10
The enzyme was completely inactivated by heating at 0°C for 30 minutes. After cooling, it was filtered to remove unreacted substances. The filtrate was dialyzed against distilled water, and the boric acid-hydrochloric acid buffer was replaced with distilled water. The dialysis fluid was freeze-dried to obtain elastin hydrolyzate. Hereinafter, this will be referred to as elastase hydrolyzate.

As a result of quantitative determination, the amount of desmosine in this elastase hydrolyzate was 20.1 μmol/g.

*: 1 unit is the amount of activity that solubilizes 1 mg of elastin in 20 minutes at 37°C and pH 8.8.

2) Hydrolyzed elastin with papain (manufactured by Sigma, derived from living ligaments) 10g
0d of 0. IN acetic acid-sodium acetate buffer (pH 5
,0), add 500 units of papain (manufactured by Sigma, derived from Papaya Latinx), and after stirring,
Incubated at 65°C for 5 hours. After incubation, the enzyme was heated at 100° C. for 30 minutes to completely inactivate the enzyme. After cooling, it was filtered to remove unreacted substances.

The filtrate was dialyzed against distilled water, and the acetic acid-sodium acetate buffer was replaced with distilled water. The dialysis fluid was freeze-dried to obtain elastin hydrolyzate. Below, this is referred to as papain hydrolyzate.

As a result of quantitative determination, the amount of desmosine in this papain hydrolyzate was 19.1 μnof/g.

**: 1 unit is at 25°C, pH 6.2,
1.0 μ-Nα-benzoyl-L-arginine ethyl ester (Nα-benzoy IL-arg
(inine ethyl ester).

Example 1 100g of ground pollack fish meat (land grade 2) 3 salt
After adding 0.05 g of elastase hydrolyzate and mixing with a small crusher, 0.05 g of elastase hydrolyzate was added, mixed well, and packed into a casing. After sitting at 30℃ for 1 hour, 90℃
The mixture was heated in a hot water bath for 20 minutes and cooled with water. In this way a kind of kamaboko was obtained.

This was designated as invention product 1-1.

Similarly, invention product 1 was produced by adding 0.05 g of papain hydrolyzate instead of elastase hydrolyzate.
-2. Invention product 1-3 was produced by adding 0.1 g of elastin instead of the elastase hydrolyzate.

Control product 1- manufactured without adding elastin-related substances
It was set to 1.

The quality of the invented product and the control product was evaluated by measuring elasticity and denting using a rheometer and by a sensory test. The results are shown in Table 1 below.

Elasticity and denting were measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd.).
Measurement was carried out using a plunger of 5 φ.

The shape of the sample is 23 cm in diameter and 30 cm in height.
When the plunger is pushed into the hook, the force required for the hook to break is defined as the elasticity (g), and the distance the plunger travels before breaking is defined as the dent (kaku).

As a sensory test, extremely hard kamaboko was given 10 points.
A score of 10 was given, with 1 point being a bean curd curd that was not shaped like a kamaboko at all.

From the results shown in Table 1 below, it can be seen that the invention products to which elastin-related substances were added have improved elasticity and depression, and also improved texture.

Sensually, it had an excellent texture with strong chewiness and elasticity.

Table 1 Example 2 1000 d of soy milk was slowly heated to about 70°C, 7 g of magnesium sulfate was added, and the mixture was slowly stirred. After holding at 70°C for 5 minutes, the mixture was cooled, and when the temperature reached 40°C, 0.1 g of elastase hydrolyzate was added and slowly stirred. Transfer the resulting suspension to a mold,
It was molded and solidified to obtain a tofu-like food. This is invention 2-
It was set to 1.

Similarly, invention product 2-2 was produced by adding 0.1 g of papain hydrolyzate instead of elastase hydrolyzate.
And so.

Control product 2-1 was prepared without adding elastin hydrolyzate.

The quality of the above tofu-like food was evaluated by sensory evaluation. The results are shown in Table 2 below.

The evaluation criteria is 10 points for extremely good texture, 1 point for mushy tofu that does not have a shape, 10 points.
A graded evaluation was performed.

From the results in Table 2 below, it can be seen that the food texture of the invented product to which elastin hydrolyzate was added was improved.

Sensually, the texture was smooth and pleasant.

Table 2 Example 3 300g of wheat flour (strong flour) and egg juice (1/2 well-beaten egg)
100 d of 6% saline solution was added to the mixture and stirred well), and 0.05 g of elastase hydrolyzate was added and kneaded thoroughly to form a dough. Wrap the dough in a damp cloth,
I waited for 30 minutes. I rolled out the dough with a rolling pin and cut it with a knife. Add this to plenty of boiling water and boil for 12 minutes.

Turn off the heat, cover with a lid, and let it steam for 5 minutes. Invention product 3-1 was prepared by exposing boiled udon noodles to cold water.

Similarly, invention product 3 was produced by adding 0.05 g of papain hydrolyzate instead of elastase hydrolyzate.
-2.

Control product 3-1 was prepared without adding elastin hydrolyzate.

The quality of the boiled udon noodles described above was evaluated by sensory evaluation. The results are shown in Table 3.

The evaluation criteria was 10 points, with 10 points being for the texture being extremely good and 1 point being being so soft that it doesn't form the shape of a udon.

From the results in Table 3 below, it can be seen that the food texture of the invention products to which elastin hydrolyzate was added was improved.

Sensually, the texture was chewy and smooth.

Table 3 Example 4 25 g of Zeatia and 11,120 g of sand were added to 500 d of water, heated, and completely boiled and dissolved while stirring.

The mixture was left to cool, and when the temperature reached 40°C, 0.1 g of elastase hydrolyzate was added and stirred well.

Transfer to a container and cool and solidify in the refrigerator. The jelly thus produced was designated as invention product 4-1.

Similarly, invention product 4-2 was produced by adding 0.1 g of papain hydrolyzate instead of elastase hydrolyzate.
And so.

Control product 4-1 was prepared without adding elastin hydrolyzate.

The quality of the above jelly was evaluated by sensory evaluation. The results are shown in Table 4 below.

The evaluation criteria were 10 points, with 10 points being for the texture being extremely good and 1 point being being so soft that it does not form a jelly shape.

From the results in Table 4 below, it can be seen that the food texture of the invented product to which elastin hydrolyzate was added is improved.

Sensually, the texture was smooth and elastic.

Table 4 Example 5 Six egg yolks and 200 g of granulated sugar were added to 1000 m of milk and stirred. Milk warmed to about 40°C was added little by little while stirring. A small amount of rum and vanilla essence,
0.1 g of elastase hydrolyzate was added and stirred thoroughly. It was transferred to a mold and steamed in an oven at 160°C for 40 minutes. Cooled in the refrigerator. The pudding thus made was designated as Invention Product 51.

Similarly, invention product 5- was produced by adding 0.1 g of papain hydrolyzate instead of elastase hydrolyzate.
It was set as 2.

Control product 5-1 was prepared without adding elastin hydrolyzate.

The quality of the above pudding was evaluated by sensory evaluation. The results are shown in Table 5 below.

The evaluation criteria were 10 points, with 10 points being for the texture being extremely good and 1 point being being so soft that it doesn't form a pudding shape.

From the results shown in Table 5 below, it can be seen that the food texture of the invention products to which elastin hydrolyzate was added was improved.

Sensually, the texture was smooth and elastic.

Table 5 [Effects of the Invention] According to the present invention, it is possible to produce a food product having excellent elasticity, suppleness, and desirable texture.

The present invention does not require the use of special equipment or special processes. Foods with excellent texture can be produced with almost no changes to conventional processes.

Furthermore, the food obtained by the present invention can be handled in the same way as food produced by conventional methods. Therefore, it can be stored and distributed using normal methods.

Claims (5)

[Claims] (1) A food material containing protein contains in its chain at least one of crosslinked amino acids such as desmosine, isodesmosine, pentacine, melodesmosine, histidinohydroxymerodesmosine, neodesmosine, lysinonorleucine, dehydrolysinonorleucine, etc. A method for producing a food product, which comprises adding 0.1 n to 100 mmol of crosslinked amino acid/g protein of a peptide or protein. (2) Add 0.0% elastin to food materials containing protein.
A method for producing a food, which comprises adding 1n to 100mmol of crosslinked amino acids/g protein. (3) A method for producing a food product, which comprises adding elastin hydrolyzate in an amount of 0.1n to 100mmol crosslinked amino acid/g protein to a food material containing protein. (4) The method for producing a food according to claim (3), wherein the elastin hydrolyzate is an endoprotease-treated product. (5) A food product produced by the method according to any one of claims (1) to (4).