JPH04252144A - Whey protein solution, gelled whey protein and processed food using the same - Google Patents

Abstract

PURPOSE:To obtain a whey protein solution, capable of gelling without passing through a heat-treating step and applicable to a processed food by subjecting a whey protein-containing solution to high-pressure treatment and adding mono- or bivalent metallic ions to the resultant solution. CONSTITUTION:A whey protein solution is obtained by subjecting a solution consisting essentially of whey proteins as a gelling principal ingredient to high- pressure treatment and adding mono- or bivalent metallic ions (e.g. calcium, sodium or magnesium ions) to the resultant solution. Thereby, the aforementioned solution is capable of gelling without passing through a heat-treating step. Furthermore, the pressure in the above-mentioned high-pressure treatment is preferably >=350MPa.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention is applicable to gelled products obtained by gelling a solution containing whey protein as the main gelling component without heating, processed foods to which these are added as food ingredients, and and their manufacturing methods.

0002

[Prior Art and Problems] Whey protein is a protein present in milk, and is composed of lactalbumin and lactoglobulin, and has the property of being thermally coagulated at a temperature of 72 to 75°C, but not coagulated by rennin.

[0003] Conventionally, therefore, the method of heat treatment is generally well known as a means for gelling a whey protein solution, but little is known about other means.

[0004] However, since whey protein contains a large amount of SH, it generates hydrogen sulfide when heated to about 90°C, and as a result, gelation due to heat treatment has problems with flavor as a food due to generation of heated odor. In addition, because heat treatment is essential, in many cases its use is only partially used as an auxiliary material in food processing.

The present invention has been made in view of the above-mentioned state of the prior art in order to make whey protein, which has excellent nutritional value, widely available as a food material. Molded into any shape without any hassle,
The object of the present invention is to form a gel and to provide processed foods using this gelled product as a binding agent for fresh foods or as a fat substitute.

[0006]

[Means for Solving the Problems] The present invention provides an irreversible gel-like structure by adding a small amount of salt by denaturing whey protein molecules by pressure without heating a solution containing whey protein as the main gelling component. It is based on the technology of forming a gel-like structure, and the technology of mixing a solution containing whey protein as the main gelling component with salts and applying pressure to form an irreversible gel-like structure.

Specifically, the present invention provides, firstly, a whey protein solution obtained by high-pressure treatment of a solution containing whey protein as the main gelling component, which is heat-treated by adding monovalent or divalent metal ions. These are a whey protein solution that can be gelled without any process, and a non-thermally coagulated whey protein gel obtained by adding monovalent or divalent metal ions to the whey protein solution.

[0008] Secondly, a gelled product obtained by a process different from the above-mentioned non-thermally coagulated whey protein gelled product,
It is a non-thermally coagulated whey protein gel product that contains whey protein as the main gelling component and is obtained by pressure treatment of a whey protein solution containing monovalent or divalent metal ions.

Furthermore, the third aspect of the present invention is emulsions and processed foods using the whey protein solution and whey protein gel.

[0010] According to the present invention, it is possible to solve problems such as generation of heated odor and restrictions on target foods, which were caused by conventional gelation treatment being limited to heating means.
Whey protein with high nutritional value can be used as an irreversible gelling agent for a wide range of foods, especially foods that are served raw and which do not go through the cooking process, and as a gelling agent for cooked foods. This makes it possible to provide a new processed food with excellent syneresis resistance.

The present invention will be explained in detail below.

First, a whey protein (hereinafter referred to as "WP") solution and a non-thermally coagulated whey protein (WP) gelled product according to the first aspect of the present invention will be explained.

[0013] This WP solution, which can be obtained by the method described below, has the property of being gelled by the addition of monovalent or divalent metal ions, and does not require heat treatment to cause gelation. Even if WP is made into a solution based on the prior art and monovalent or divalent metal ions are added thereto, gelation does not occur at all. This is because in normal WP, molecular deformation does not occur, water molecules cannot enter the protein structure, polypeptide chains do not unravel, and molecular association cannot occur. . That is, in conventional WP, it is necessary to heat in the presence of water to cause molecular deformation, association, and coagulation (thermal denaturation). On the other hand, there is a fish meat grinding process that takes advantage of the action and effect of salt on proteins, and a viscous paste is formed by simply adding salt to fish meat protein and grinding without heat treatment. However, this is not a gel, and it is essential to add salt directly to the fish meat without using a protein solution, and to thoroughly mash it.The purpose is to elute actomyosin from the fish meat, and the resulting viscous paste This is essentially different from the technique of the present invention in that it does not become elastic jelly (surimi) unless it is further heat-treated. In addition, compared to gelatin and agar gels, which are reversible and temperature-dependent and do not cause molecular coagulation, the WP solution of the present invention causes molecular coagulation once it gels, and is irreversible. It is completely different in that it maintains a gel structure regardless of temperature.

Therefore, in the present invention, the property of gelling by adding monovalent or divalent metal ions means that gelation can basically be caused by simply adding those metal ions to the WP solution. However, in reality, after addition, gelation may proceed and form a gel while standing still. Further, the term "solution" refers to a homogeneous liquid phase, but in a broad sense it also includes a liquid state having fluidity. In conventional technology, a heat denaturation step is essential to form a proper gel from a protein solution; for example, chemical denaturation with acids or salts, or surface denaturation by stirring, etc. alone cannot cause precipitate coagulation or clouding. Even if it were possible, it was difficult to impart the structural properties of a gel-like structure. On the other hand, each protein has a unique type and number of amino acids, so even if a processing operation that causes a certain change requires unique processing conditions for each protein, the same processing will not produce the same results. There are many things. The technical significance of the WP solution of the present invention is that it has properties that were completely unknown for WP, thereby increasing its utility value in the food industry.

Any commonly available WP can be used as the WP contained in the WP solution. For example, whey protein separated during the manufacturing process of dairy products such as butter and cheese can be used after concentrating the protein by ultrafiltration. Normally, whey protein powder has a protein content of 50% or more, and hereinafter, the term "whey protein (WP) amount" refers not to the protein content based on an analytical value, but to the whey protein weight itself.

[0016] Here, monovalent or divalent metal ions refer to metal ions such as calcium ions, sodium ions, and magnesium ions. Specifically, it is convenient and preferable to add salts corresponding to those metal ions to the WP solution. Since the present invention mainly relates to foods, these salts are preferably salts that are acceptable from a food hygiene perspective. Examples of salts that can be used include sodium chloride,
Examples include potassium chloride, magnesium sulfate, calcium sulfate, sodium sulfate, calcium chloride, potassium sulfate, sodium polyphosphate, sodium diphosphate, and sodium monophosphate, and those with good solubility are preferred. These salts can also be used in combination. In addition, if you use salts that are used as flavor components of foods, there is no need to prepare separate salts for gelation, and the salts can be added at the gelation stage within the range normally used, and the total salts can be added in the subsequent process. It can also be adjusted. Representative salts include sodium chloride and potassium chloride. The salt concentration is W to cause gelation of the WP solution.
Although it cannot be definitively defined as it varies depending on the P concentration, the denatured state of WP molecules, temperature, pH, and the intended use of the gelled product, the range of the addition rate of salts for gelling without heat treatment is based on whey protein as the main component. For the solution weight, 0
．． 1 to 6% is preferred. By adding salts within this range, a good irreversible gel with high elasticity can be obtained. If it is less than 0.1%, gelation usually does not occur, and if it is more than 6%, it immediately thickens and gels when salts are added and dissolved, making it difficult to handle and at the same time creating a strong salty taste. Application to general foods is greatly limited. However, if the purpose is to gel immediately after adding salt, or if a strong salty taste is acceptable, the above range is not necessary. That is, salts may be added depending on the intended use, and as far as this is concerned, any WP solution that has the property of gelling may be used.

However, if these salts are present in the WP solution, their amount must be taken into consideration in advance. These salts act on the deformed WPI molecules in the WP solution of the present invention to cause them to aggregate with each other, and this mechanism will be described later.

The WP solution of the present invention causes gelation based on WP due to the presence of the aforementioned metal ions, but in order to form a proper gel, the WP concentration should be 8 to 3% of the weight of the solution.
0% is preferred. When the WP concentration of the solution is lower than 8%, the degree of denaturation of WP due to the pressure treatment described below is small;
Even when metal ions are added, gelation is unlikely to occur. On the other hand, 3
If it exceeds 0%, it becomes difficult to handle the WP solution as a fluid solution-like substance due to WP denaturation due to pressure treatment, and as with ordinary heated gels, its application to actual food products is extremely limited. It will be limited to the specified range. however,
If there is no problem even if the WP concentration exceeds 30%, that is, if there is no problem in the application even if the fluidity is impaired to some extent, there should be no particular limitation. In addition, even if the concentration is lower than 8%, if the WP is pretreated at a temperature near or above the temperature at which WP is denatured, even if the concentration is lower than 8%, the WP solution will be further denatured by the pressure treatment described below and gelled by the addition of metal ions. It can be done.

[0019] Here, the term WP solution capable of gelling without heat treatment means that it can be gelled from a solution state without going through the heat treatment step that directly causes gelation, which is employed in the conventional technology. Treatments that are not directly related to gelation, such as the pretreatment in the WP solution when the WP is less than 8%, are not included. In other words, the heat treatment in the first stage of preparing the WP solution is not heat treatment for gelation as defined in the present invention, and therefore, even if the WP solution has been pretreated, it will gel only by adding a predetermined metal ion. Included in the present invention. The pretreatment temperature is 65°C or higher near neutrality, but p
If H goes down, it goes down even more.

[0020] Also, "can be gelled without heat treatment" means that gelation can occur without heat treatment, and when a WP solution is used as a food material, depending on the relationship with the target food material, This does not preclude intervention of a heating process. For example, since emulsification with fats and oils can generally be achieved more uniformly by heating, such means may be adopted as necessary.

[0021] The appropriate pH of the WP solution is preferably 6.
．． 0 to 9.0, and further 6.5 to 8.0. If the pH is lower than 6.0, a cloudy precipitate may be formed, while if the pH is higher than 9.0, the product is not suitable as a food material in terms of flavor. However, as long as gelation occurs due to the addition of the aforementioned metal ions, the pH does not matter.

The WP solution contains WP as a main gelling component, but it also contains other protein materials as gelling aids, such as casein, animal and vegetable protein materials such as soybean protein, animal and vegetable oils, and other flavor components. Contain amino acids, nucleic acid seasonings, etc. as pH adjusting agents, citric acid, lactic acid, baking soda, etc. as pH adjusting agents, flavoring agents, coloring agents, etc., as necessary, to the extent that they do not have an essential effect on gelation. Can be done. or,
Since the solution is in a solution state, it goes without saying that it is also possible to add fats and oils before adding salts (metal ions) and use it in an emulsified state. That is, W.P.
The solution may take the form of an emulsion or the like depending on the case.
As long as it is in a fluid and homogeneous liquid state, it can be used as the WP solution of the present invention regardless of its viscosity or the like.

[0023] As mentioned above, 1 is added to the WP solution described above.
A WP gelled product is obtained by adding valent or divalent metal ions. The monovalent or divalent metal ions used in this case are as described above. This WP gelled product is a non-thermal solidified product and has the characteristic that no heat treatment is essentially involved during gelling.

[0024] Furthermore, in a preferred embodiment, the non-thermally coagulated gel of the present invention contains 0.1 to 6% of salts in terms of the aforementioned salts; The difference is that the addition of is not essential.

The gel structure of the non-thermally coagulated gel of the present invention is irreversible, so it has excellent heat resistance. It has characteristics. Therefore, the WP gelled product can be used not only as a gelling material for foods to be eaten raw, but also as a gelled material for cooked foods. This property differs greatly from the fact that gels such as gelatin and agar are reversible and cannot withstand cooking even if they are used in refrigerated products.

Next, a method for producing the above-mentioned WP solution and WP gelled product will be explained.

The unique properties of the WP solution are imparted by high-pressure treatment of a solution containing WP as the main gelling component (referred to as raw WP solution). Here, the high pressure treatment preferably means applying a pressure of 350 MPa or more for a certain period of time. However, the pH of the raw WP solution, the WP
The appropriate pressure varies depending on the concentration, presence or absence of pretreatment, temperature, use of the WP solution as a food material, etc., so it is selected appropriately. p
H is lower than 6, WP concentration exceeds 30%,
Also, except for cases where the above-mentioned pretreatment has been applied, normally 350
It is preferable to apply a pressure of MPa or more. pressure is 35
If the pressure is lower than 0 MPa, gelation is unlikely to occur even if salts are added after pressurization. In addition, the applied pressure affects the texture of the gelled product,
Consider the factors that affect cooking suitability. It should be noted that the effects of high pressure treatment on other proteins are different from that of WP; for example, egg white and soybean protein immediately gel when subjected to similar pressure treatment and cannot maintain a solution state. That is, 350
A pressure of MPa or more is a pressure that causes appropriate denaturation of the WP molecules.

[0028] The high-pressure treatment can be carried out using an ultra-high pressure treatment apparatus or the like.

The raw WP solution to be subjected to high pressure treatment is the above-mentioned W
It has the same composition as the P solution; in other words, if the composition of the raw WP solution is within the above-mentioned range, high pressure treatment can be carried out well and a WP solution with good properties can be obtained. That is, in a preferred embodiment, the pH of the raw WP solution is within the range of 6 to 9, and the WP concentration is within the range of 8 to 30%. In particular, if the pH is lower than 6.0 during high-pressure treatment, WP may aggregate during pressurization, resulting in a cloudy precipitate. In this case, it is no longer possible to recover the solution as it is, but in that case, it is sufficient to perform a filtration operation or a centrifugation operation to recover only the solution portion. Furthermore, if the WP concentration exceeds 30%, gelation will begin due to the pressure treatment itself, making subsequent handling difficult, similar to when protein materials such as egg white, surimi, and soybean protein are pressure-treated. .

[0030] The time and temperature of the high-pressure treatment, like the pressure, are selected from various conditions, but usually for 5 to 30 minutes.
It is preferable to carry out the process at a temperature of about 10 to 40°C. Note that the viscosity of the WP solution after high-pressure treatment has increased to some extent compared to the raw WP solution.

Next, to obtain a WP gelled product from a WP solution, monovalent or divalent metal ions are added, and the mixture is heated from 0°C to room temperature.
Preferably, it may be left standing in a temperature range of about 0 to 20°C. Here, normal temperature refers to a temperature up to about 35°C, but it does not need to be interpreted strictly. It is possible for gelation to occur even when the temperature range in which the product is allowed to stand still is other than 0 to 20°C. Higher temperatures will increase the gelation rate, lower temperatures will decrease it.

Specifically, the temperature and time for gelation in a stationary state are somewhat affected by differences in WP concentration, pressure, type and concentration of salt, etc.
Within the range of P concentration, pressure, and salt type/concentration, gelatinization occurs by refrigerating all day and night even in the temperature range of about 0 to 10° C., which is the normal refrigeration temperature for foods. If it is desired to shorten the gelation rate, it is also possible to shorten the time required for gelation to 4 to 5 hours by increasing the standing temperature to about 20°C. For example, WP with a protein concentration of 12%
When the solution is treated at a pressure of 600 MPa and held for 10 minutes, a transparent solution can be obtained. Add and mix common salt to a concentration of 0.5%, and heat at 5℃ for 2 hours.
After standing and refrigerating for 4 hours, a transparent elastic gel is obtained. On the other hand, even if the same amount of salt is added to something that is not subjected to high-pressure treatment and refrigerated, gelation will not occur, and even if it is subjected to high-pressure treatment or simply refrigerated without adding salt, gelation will not occur.

The mechanism by which the high-pressure treated WP solution irreversibly gels due to the addition of salts (synonymous with monovalent or divalent metal ions here) is considered as follows. That is, WP molecules are partially denatured by high-pressure treatment at 350 MPa or more, but do not gel, and appear to be in a solution state. In this state, it will not gel even if you leave it as is and continue to refrigerate it. However, due to the action of pressure treatment, the molecules loosen and the hydrophobicity of the molecular surface becomes higher than that of the untreated one, and when salts are added to the associated WP molecules, the charge on the surface of the WP molecules It is thought that as a result of further weakening, hydrophobic bonds between WP molecules begin to occur due to the addition of salts, and the WP gradually polymerizes in a standing state, and an irreversible gel is slowly formed during storage of refrigerated products.

Next, the non-thermally solidified WP gelled product according to the second aspect of the present invention will be explained. This product uses WP as the main gelling component, and WPI containing monovalent or divalent metal ions.
It is obtained by high-pressure treatment of a solution. The difference between this WP gelled product and the above-mentioned WP gelled product is that metal ions are added in advance to the latter before high-pressure treatment, whereas in the former, metal ions are added in advance before high-pressure treatment and the gel is gelled by high-pressure treatment. This is the point where the change occurs. There is no essential difference in the gel itself, only the timing of addition of metal ions is different. All of them utilize the denaturation and coagulation effect of WP molecules by high-pressure treatment and are not thermally coagulated, and the composition etc. may be the same as the above-mentioned WP gelled product. That is, in a preferred embodiment, the WP concentration is within the range of 8 to 30%, and the addition of salts is within the range of 0.1 to 6% based on the weight of the solution. Here, salts have the same meaning as those described above.

[0035] Although there is almost no difference in properties between this WP gelled product and the above-mentioned WP gelled product, there are some differences in hardness, elasticity, cohesiveness, etc. due to the different gelation process. . However, there is no difference in that they can be effectively used as food materials.

Next, a method for producing the present WP gelled product will be explained. This product is W containing WP as the main gelling component.
It is obtained by adding monovalent or divalent metal ions to a P solution, subjecting it to high-pressure treatment without heat treatment, and gelling it by keeping it stationary in a temperature range from 0° C. to room temperature. Preferably pressure 350MP in high pressure treatment
This method is similar to the above-mentioned method for producing a WP gelled product, in that the pH value of the WP solution is set at 6 to 9, and the pH of the WP solution is in the range of 6 to 9. However, unlike the previous gelled products, this gelled product starts gelling when pressure is applied, so the time from the solution state to the gel state is short, and it is difficult to store it in a liquid state. It is not suitable for uses such as gelling and fixation during refrigerated storage to produce meat blocks, and there are certain limitations on its use as a food material.

[0037] The high-pressure treatment technology for the solution containing WP as a main component obtained as described above opens up the use of whey protein in the food processing field, which has hitherto been unimaginable. Processed foods using this will be explained below.

[0038] First, W/O or O/W type emulsions obtained by containing at least oil and fat and adding monovalent or divalent metal ions to the WP solution according to the first invention are mentioned. It will be done. Since the WP solution is liquid, it can be mixed with various auxiliary raw materials, and a gel structure is constructed by adding metal ions. When used for an emulsified system,
It has been found that it has a unique effect. That is, by using the WP solution of the present invention, it is possible to effectively prevent water syneresis, etc., even though it is difficult to manufacture in the prior art due to problems such as water syneresis. This is because the WP solution slowly polymerizes and gels when left standing, so it solidifies with high affinity with other raw materials. Moreover, the emulsion can be easily produced, for example, by mixing and emulsifying the WP solution and oil, adding monovalent or divalent metal ions, stirring and emulsifying, and refrigerating the W/O or O/W
type emulsions can be produced.

Specifically, it becomes possible to produce low-fat butter, low-fat cheese, etc.

For example, in the production of low-fat butter with a fat percentage of about 40%, when the fat percentage is lowered, W/O
There remained an unresolved problem that water dispersion in the emulsion system of the mold became difficult, resulting in a leaky structure. For this high-moisture, low-fat butter system, it was difficult to finely disperse water into the butter structure simply by adding casein or whey protein, but a solution containing high-pressure treated WP as the main component was difficult to achieve. By adding emulsification, adding saline and stirring emulsification, the whey protein thickens and becomes a gel.
It becomes possible to obtain low-fat butter with increased water retention and smooth texture without leaky properties.

[0041] Compared to conventional butter, such low-fat butter has a different structure and the dispersion form of water particles, and is more homogenized, which can be detected by means such as a microscope.

Similarly, a W/O or O/W type emulsion is produced by incorporating at least oil into the WP solution according to the second invention, emulsifying the solution, and then treating it under high pressure and refrigerating it. be able to.

[0043] Next, low-fat and low-calorie processed foods containing the WP gelled products according to the first and second inventions as a fat substitute ingredient are mentioned. For example, low-fat raw ham, low-fat Shimofuri meat, etc., and low-fat sausage, etc. In the former, WP gel is incorporated into the meat tissue instead of fat, and in the latter, WP gel is integrated into the meat tissue. WP instead of fat grains
Contains gel fragments.

The former type of processed food is produced by injecting the WP solution into the main raw material and then gelling and fixing it in the main raw material by refrigerating it without heat treatment, thereby producing various low-fat, low-calorie processed foods. can be manufactured. or,
The latter type of processed food can be produced by cutting the WP gel to a desired size and then mixing it with the main raw material to produce various low-fat, low-calorie processed foods.

For example, by injecting a WP solution into raw meat used for raw meat, raw ham, etc., the injected solution can be gelled and fixed inside the meat simply by refrigerating it without heating. This gelled, fixed meat becomes low-fat, low-calorie Shimofuri meat, and in the case of gelled, fixed-cured ham, it becomes a low-fat, low-calorie, cured ham. Furthermore, when this gelled composition is crushed into pieces using a silent cutter and then added to sausages, it becomes a low-fat, low-calorie sausage.

Furthermore, the WP gelled product of the present invention can be used as a binder, filler, and syneresis agent for frozen foods such as hamburgers and meatballs. It contributes to tissue formation.

[0047] Therefore, the WP solution and WP gelled product of the present invention are suitable for refrigerated foods or frozen foods, and are particularly preferably applicable to processed foods that are served as raw foods without being heated. On the other hand, the WP gelled product has heat resistance, hardly causes heat shrinkage, etc., and is an excellent gel.

[0048]

[Examples] The present invention will be specifically explained below with reference to Examples.

Example 1 WP solution separation Whey protein (protein content 90%) was dissolved in water,
Prepare 1 kg of a 13% concentration aqueous solution (pH 7.0),
This solution was treated at 600 MPa (Mitsubishi MCT-100 high pressure treatment device) for 10 minutes. After treatment, a slight increase in viscosity was observed, but the solution maintained the same state as before treatment.

[0050] To this solution, 0.5% by weight of common salt was added (at room temperature). In the following examples, the WP solution immediately after addition was used.

Example 2 WP Gelled Product When the WP solution obtained in Example 1 was placed in a beaker (100 ml) and allowed to stand at 5° C. for 16 hours, a transparent gel was formed. This gel had more flexibility than thermoset gel.

Example 3 WP Gelled Product Separation Whey protein (protein content 95%) was dissolved in water to prepare 1 kg of a 13% aqueous solution (pH 7.0), and 0.5% of common salt was added to this solution. This was dispensed into containers in 100 ml portions and treated at 600 MPa (Mitsubishi MCT-100 high pressure treatment device) for 10 minutes. Gelation started immediately after the treatment, and a firm gelled product was obtained 10 minutes later.

Examples 4 to 7 WP solution Whey protein was dissolved in water in the same manner as in Example 1, and WP solution was dissolved in water under the conditions shown in Table 1.
When PI solutions were prepared and further gelled, a firm gel structure was formed in each case.

Example 8 330g each of beef and pork meat that was passed through a meat grinder using a 5mm hamburger plate
8g of salt, 5g of sugar, 15g of seasonings, 50g of egg white
, 150 g of chopped onions were added and mixed for 3 minutes using a food mixer. To this mixture, 100 g of the WP solution of Example 1 and 100 g of bread crumbs were added and mixed for 2 minutes.

[0055] This mixture was packed into film casings in a weight of 100 g per piece, molded, and refrigerated at 5°C overnight. After that, when I peeled off the casing, W
The P solution was firmly gelled and immobilized inside the meat tissue.

[0056] Next, the obtained mixture was steamed at 85°C for 10 minutes to obtain a product. The obtained product had good binding properties and meat texture, had very little meat shrinkage due to heating, no syneresis or oil-off, and had a highly palatable flavor.

Example 9 Production of Sausage 15 g of mixed salt was added to 580 g of pork thigh meat (95% lean meat) ground using a meat grinder, and the mixture was ground for 2 minutes using a silent cutter. Next, 150g of pork hard fat, 15g of sugar, and 10g of seasonings.
and 70 g of ice were added, and the mixture was further pulverized finely for 2 minutes.

[0058] Then, in contrast to this, WP solution 2 of Example 1 was added.
A solution of 10 g of common salt in 0.00 g was added, and the mixture was further stirred for 1 minute. The resulting mixture was packed into a casing with a diameter of 30 mm and left to stand at 30°C for 2 hours. The whey protein gelled inside the meat, and the entire tissue was well bound to form an elastic tissue. This was heated at 75° C. for 30 minutes to obtain a low-fat type product.

The resulting sausage had good elasticity and gel strength, and had a highly palatable flavor.

Example 10 Arabiki type sausage concentrated whey protein (protein content 75%) was dissolved in water,
Prepare 1 kg of a 10% WP aqueous solution, and add 8
Heated at 5℃ for 20 minutes, added water at the end of heating, and heated for 7
．． It was diluted to a 5% concentration and refrigerated at 5°C. The whey protein solution thus obtained was treated in the same manner as in Example 1 for 60 min.
A gelled product was obtained by processing at 0 MPa for 10 minutes.

[0061] This gelled product was cut into 2-5 mm diameter pieces using a silent cutter, and 20 g of ground lean pork meat 5
3.6g, pork fat 6g, water 18g, sodium phosphate 0.5g
, 1.5 g of salt, and 0.4 g of granulated sugar,
After casing, the mixture was heat-treated at 70° C. for 50 minutes to obtain a low-fat type of sausage. The resulting sausage had a pleasing appearance, flavor and texture despite its fairly low fat content.

Example 11 Hamburger isolated whey protein (protein content: 95%) was dissolved in water to prepare 1 kg of an aqueous solution with a WP concentration of 25%. This solution was treated in the same manner as in Example 1 at 400 MPa for 10 minutes to obtain a gel-like structured product.

330 g each of beef and pork that had been passed through a meat grinder with a 5 mm mesh plate, 8 g of salt, 5 g of sugar, 15 g of seasonings, 50 g of egg white, and 150 g of chopped onion were added and mixed for 3 minutes using a food mixer.

[0064] To this mixture, 100 g of the gelled product and 100 g of bread crumbs were added and mixed for 2 minutes.

When this mixture was stuffed into casings in the same manner as in Example 2 and heated, it was found that the mixture had a particularly excellent texture.
A hamburger steak with high flavor and palatability was obtained.

Example 12 Low-fat butter-like spread 2705 g of the WP solution obtained in Example 1 and 1840 g of butter oil were heated to 60°C, and a TK homomixer (TO
3000r at KUSHU KIKA KOGYO
pm, stirred for 10 minutes, emulsified, and then held at 5°C overnight.

[0067] This emulsion was processed using a pin shaft machine (Sc
The mixture was stirred for 11 minutes at 1000 rpm using a Hroder Combinator (Hroder Combinator), and after confirming that the phase had been inverted to a water-in-oil emulsion, 55 g of common salt was added and stirred for an additional 3 minutes. After stirring, the mixture was filled into a 200 ml polyethylene container and cooled to 5° C. to obtain a butter-like product.

[0068] Product evaluation was carried out after storage for 2 weeks at 5°C. The evaluation results are shown in Table 2.

[0069] Comparative Examples 1 and 2 have the following manufacturing steps.

[Comparative Example 1] An emulsion was produced in the same manner as in Example 13, except that the WP solution in Example 1 was replaced with the same level of untreated WP solution. Product evaluation was carried out after storage for 2 weeks at 5°C.

[Comparative Example 2] 40% fat fresh cream 454
5g was worked in the same manner as in Example 13 above, and 5g of common salt was added.
An emulsion was prepared by adding 5 g. Product evaluation was carried out after storage for 2 weeks at 5°C.

[Evaluation method] (1) Water syneresis test 10 g of each sample was placed on a 10 cm diameter petri dish, and after spreading with a spatula 10 times, the presence or absence of water droplets was confirmed with the naked eye.

[0073] Heat Meltability Test After baking the bread in the oven at 230°C for 5 minutes, 10g of each sample was spread on the bread and tasted to evaluate the degree of melting and texture.

[0074] From the above results, the product of the example has a water phase of 60%.
Despite this high moisture content, water droplets were stably retained in the oil phase, and the heat meltability was also good, indicating that it did not affect the melt-in-the-mouth texture.

[0075]

[Effects of the Invention] As explained above, according to the present invention,
In gel formation using WP, non-thermal solidification can be achieved without heat treatment. In addition, the gel structure of the obtained WP gelled product is irreversible, and a stable gel state can be maintained regardless of temperature. Therefore, the WP gelled product of the present invention can be used in a wide variety of food materials, and it is also possible to produce novel foods that have not been seen before. Furthermore, since WP solution has the unique property of causing gelation only by the addition of salts, it can be freely used together with other food materials in its liquid state, and by gelling and immobilizing it after standing, WP solution This makes it possible to provide new integrated foods.

Furthermore, since the WP solution and WP gelled product can be prepared by a simple operation of high-pressure treatment, the technique of the present invention is very useful in the food industry.

Claims (8)

[Claims] Claim 1: A whey protein solution obtained by high-pressure treatment of a solution containing whey protein as the main gelling component, which can be gelled without a heat treatment step by adding monovalent or divalent metal ions. Whey protein solution. 2. A non-thermally coagulated whey protein gel obtained by adding monovalent or divalent metal ions to the whey protein solution according to claim 1. 3. The whey protein solution according to claim 1, wherein the pressure of the high-pressure treatment is 350 MPa or more. Claim 4: Whey protein is used as a main gelling component,
A non-thermally coagulated whey protein gel obtained by high-pressure treatment of a whey protein solution containing monovalent or divalent metal ions. 5. The non-thermally coagulated whey protein gelatinized product according to claim 4, wherein the pressure of the high-pressure treatment is 350 MPa or more. 6. A W/O or O/W type emulsion obtained by adding at least an oil or fat to the whey protein solution according to claim 1 and adding monovalent or divalent metal ions. [Claim 7] Whey protein is used as a main gelling component,
A W/O or O/W type emulsion obtained by adding at least oil to a whey protein solution containing monovalent or divalent metal ions and subjecting it to high pressure treatment. 8. A processed food containing the gelled product or emulsion according to claim 2, 4, 6, or 7 as a binding agent, filler, syneresis prevention agent, or fat substitute component.