JPH05244876A - Liquid fat and oil substitute comprising protein - Google Patents

Abstract

PURPOSE:To obtain a liquid fat and oil substitute comprising milk serum, an excessive product of processed food of dairy farming, as a raw material. CONSTITUTION:A purified mild serum protein is heated in the absence of salt or in a low ion strength at pH <=4 or >=6 at >=55 deg.C to give a material, which is mixed with 0-500mM organic or inorganic salt to give a viscous liquid.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a liquid oil and fat substitute using whey protein as a raw material.

[0002]

BACKGROUND OF THE INVENTION There have been many inventions of fat substitutes. For example, fatty acid esters such as sucrose fatty acid ester, processed starch, aged starch, polysaccharide gum, egg white and the like, most of which are whipped cream and are mainly used for frozen desserts and the like. All of these substitutes are excellent ones, especially those used for ice cream are almost indistinguishable and have a high calorie reduction effect. However, as a substitute for liquid fats and oils, there is a viscous liquid made of polysaccharide gum, but the viscosity pattern is greatly different from that of fats and oils, and the appearance is simply similar. This is because other thickeners and proteins are non-Newtonian, compared to the Newtonian viscosity of liquid oils and fats. On the other hand, obesity due to excess calories is a major medical problem at present, and it is important to take food companies with high preference reflecting the times of satiety and to keep the total calorie intake low, whether it is food companies or This is a big theme for researchers. On the other hand, whey, which is a surplus product of processed dairy products, in particular whey protein, is currently used only in a limited field, although it has an excellent function. The advanced utilization of whey is an important issue from the viewpoint of pollution prevention as well as utilization of useful resources.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a liquid oil and fat substitute that can be applied to a wide range of foods such as diet foods by using whey, which is a surplus product of processed dairy products.

[0004]

According to the present invention, the purified whey protein is salt-free or under low ionic strength and is heated to 55 ° C. or higher at a pH of 4 or lower or 6 or higher to give 0 to A liquid oil and fat substitute is prepared by adding an organic or inorganic salt of 500 mM.

That is, after whey protein was purified to have no salt or low ionic strength, the protein concentration was adjusted to 1%.
-20%, adjust the pH to 4 or less or 6 or more,
It was found that a viscous liquid obtained by adding 0 to 500 mM of an organic or inorganic salt to a solution or viscous sol obtained as a result of heating at 55 ° C. or higher shows Newtonian oily properties, and The invention has been accomplished.

As described above, the purified whey protein contains 55
After heating to ℃ or more, refrigerating or freezing and thawing to 10 ℃ or less, then 1 to 500 mM organic or inorganic salt may be added, or after adding the organic or inorganic salt,
You may heat again to 55 degreeC or more. Further, the viscous liquid thus obtained may be refrigerated or frozen at 10 ° C. or lower (frozen product is thawed product) as a fat and oil substitute.

In any case, in producing the viscous liquid,
It is necessary to adjust the pH to a value other than the isoelectric point range (pH 4 to 6) of whey protein and adjust the temperature to a general whey protein denaturation temperature of 55 ° C or higher. This heating temperature is 65
It is preferably at least ℃, and if necessary, 70 to 121
It is recommended that the temperature be set to about ℃.

The salt used in the present invention may be either an organic salt or an inorganic salt, and the kind thereof is not limited. Generally, the organic salt is preferably sodium or potassium citrate, sodium or potassium tartrate, etc. Suitable salts include sodium chloride or potassium chloride.

In the present invention, "without salt or under low ionic strength" means that the ionic strength is 0 to 300 in terms of sodium chloride.
It means about mM (excluding ionic strength specific to whey protein).

The whey used in the present invention may be any of cheese whey produced during cheese production, acid whey produced during acid casein production, and rennet whey produced during rennet casein production, and constitutes whey protein. It may be a protein alone or a complex (β-lactoglobulin, α-lactalbumin,
Serum albumin, etc.).

As a method for separating and purifying whey proteins, dialysis method, electrodialysis method, ultrafiltration, reverse osmosis membrane method, various chromatographies (ion exchange, gel chromatography, hydrophobic chromatography, etc.), electrophoresis method, adsorption separation method ,
Any of the precipitation separation methods and the like can be used, and these may be used in combination of two or more kinds.

The whey protein concentration used in the present invention is not particularly limited, but it is generally about 1 to 20% because the viscosity, workability, economic efficiency and the like vary depending on the concentration.

The refrigerating / freezing storage temperature is required to be + 10 ° C. or lower, but it is generally preferably + 5 ° C. to −197 ° C. Further, the refrigerating and freezing storage times are not particularly limited, and may be stored for several minutes or several weeks.

In the present invention, the adjusted whey sol thus obtained is used as a liquid oil / fat substitute, and the manufacturing process of this sol is simply illustrated in FIG. In addition, this sol can be used not only widely as a food material or a food additive as a substitute for edible oil, but also for pharmaceuticals, cosmetics,
It has been found that it can be widely used as a substitute for fats and oils such as industrial raw materials. Further, in the present invention, the form of use of the adjusted whey protein is not limited to a solution, a viscous liquid, a gel, and may be a powder obtained by spray drying, freeze drying, or the like.

[0015]

Example 1 Using whey produced during cheese production as a raw material, a reverse osmosis membrane method and an ultrafiltration method were combined to concentrate and purify proteins. After adjusting the concentration of the obtained protein solution to 6, 6.5 and 6.7% and pH to 7.0, 80 ℃
Heated for 1 hour. After cooling to room temperature, 50 mM of sodium chloride was added to each, and the mixture was further heated at 80 ° C. for 1 hour to obtain transparent modified whey sol A to C. The viscosities of the obtained adjusted whey sols A to C and the control products D and E were measured with an R type viscometer (VISCONICED type ELD-R manufactured by Tokyo Keiki, controller E type manufactured by Toki Sangyo), and flow analysis (Toki) An industrial product, a viscosity measurement data processing program TOP) was performed. Sample A. Adjusted whey sol (protein content: 6%, NaC
l: 50 mM) B. Adjusted whey sol (protein content: 6.5%, NaCl: 50
mM) C.I. Adjusted whey sol (protein content: 6.7%, NaCl: 50
mM) D. Raw egg white liquor (protein content: 3%: NaCl: 50
mM) E. Commercially available salad oil (soybean, rapeseed oil stock solution) Measurement conditions Sample amount 1 ml Temperature 25 ° C Preheating time 5 minutes Measurement time 5 minutes Cone 1 ° 34'48 Rotational speed acceleration 1, 2.5, 5, 10, 20, 50, 10
0 rpm deceleration 50, 20, 10, 5, 2.5, 1 rpm The measurement results are shown in FIGS. As shown in FIG. 9, the raw egg white liquor of the sample D exhibits extremely non-Newtonian behavior—that is, it has a high viscosity in the case of a small share, but the viscosity decreases as the share increases. However, as shown in FIG. 11, the edible salad oil of Sample E maintained a stable viscosity regardless of the market share. On the other hand, the adjusted whey sols of Samples A to C did not decrease in viscosity like raw egg white liquor, and exhibited Newtonian behavior (see FIGS. 3, 5, and 7). Furthermore, the sensory test revealed that the modified whey sol and the edible salad oil have very similar textures. In other words, a texture peculiar to salad oil was obtained, which was moist in the mouth. In this case, the amount of heat is 9 kcal for salad oil, whereas the adjusted whey sol
It was 0.24 to 0.27 kcal, which was about 3% of the salad oil.

Example 2 Using whey produced during cheese production as a raw material, ion exchange chromatography and ultrafiltration were combined to separate and purify proteins. After adjusting the concentration of the obtained protein solution to 6% and pH to 7.0,
Heated at 0 ° C. for 1 hour. After cooling to room temperature, 50 mM of sodium chloride was added to obtain a transparent adjusted whey sol. The same flow analysis and sensory test as in Example 1 were performed. The results are shown in FIGS. From this test result, it can be seen that also in this example, as in Example 1, an oily viscous liquid was obtained with Newtonian.

Example 3 Acid whey produced during the production of acid casein was used as a raw material for ammonium sulfate precipitation and dialysis to separate and purify proteins. After adjusting the obtained protein concentration to 6% and pH to 7, after heating and cooling at 90 ° C for 1 hour, 75 mM sodium citrate was added, and further heated at 80 ° C for 1 hour to obtain a transparent adjusted whey. I got a sol. Further, the obtained sol was refrigerated and stored at 5 ° C. for 1 week. The adjusted whey sol before refrigerated storage was an oily viscous liquid and exhibited a texture very similar to that of salad oil, similarly to the products of Examples 1 and 2. Further, the product stored under refrigeration had an increased viscosity and had a very thick and oily texture.

Example 4 Using the sample C of Example 1, a salad dressing was produced with the following composition (test group), and compared with a normal salad dressing using salad oil (control group), a sensory test was conducted. Carried out. (Test Results) The control section is a standard separation type dressing, and since it separates in a short time when left standing, it was necessary to shake it well and use it, but the test section according to the present invention It could be stably used without separation. As a result of the sensory test, the control plot felt vinegar and salad oil separately, whereas the test plot felt a uniform taste, although it felt the same viscosity as the control plot. When hung on vegetables and ate, the test plot had a very good taste,
I didn't know it was non-oil. In addition, the heat quantity of the test section is 33 Kcal, which is about 6.3 of the heat quantity of 521 Kcal of the control section.
% Has been reduced.

[0019]

INDUSTRIAL APPLICABILITY According to the present invention, a liquid oil and fat substitute can be obtained economically and stably from whey, which is a surplus product of processed dairy products. This product has a Newtonian viscosity, and has a fat-like texture while having a relatively low calorie. Therefore, it is very useful as an edible or food additive.

[Brief description of drawings]

FIG. 1 is an explanatory diagram showing a production process of a modified whey sol used in the present invention.

FIG. 2 is an SD curve obtained by a flow analysis of Sample A (prepared whey sol—protein content 6%) of Example 1.

FIG. 3 is an η-D curve obtained by a flow analysis of Sample A (prepared whey sol—protein content 6%) of Example 1.

FIG. 4 is an SD curve obtained by a flow analysis of Sample B (prepared whey sol—protein content 6.5%) of Example 1.

FIG. 5 is an η-D curve obtained by a flow analysis of Sample B (prepared whey sol-protein content 6.5%) of Example 1.

FIG. 6 is an SD curve obtained by a flow analysis of Sample C (prepared whey sol—protein content of 6.7%) of Example 1.

FIG. 7 is an η-D curve obtained by a flow analysis of Sample C (prepared whey sol-protein content 6.7%) of Example 1.

FIG. 8 is an SD curve obtained by a flow analysis of Sample D (raw egg white liquor—protein content 3%) of Example 1.

9 is an η-D curve obtained by a flow analysis of Sample D (raw egg white liquor—protein content 3%) of Example 1. FIG.

FIG. 10 is an SD curve obtained by a flow analysis of Sample E (salad oil) of Example 1.

11 is an η-D curve obtained by the flow analysis of the sample E (salad oil) of Example 1. FIG.

FIG. 12 is an SD curve obtained by flow analysis of the sample of Example 2 (adjusted whey sol—protein content 6%).

FIG. 13 is an η-D curve obtained by flow analysis of the sample of Example 2 (adjusted whey sol—protein content 6%).

Claims (1)

[Claims] 1. A purified whey protein is added to a salt-free or low ionic strength solution at a pH of 4 or less or 6 or more to give 5
A liquid oil / fat substitute consisting of protein, characterized in that it is obtained by heating to 5 ° C. or higher and an organic or inorganic salt of 0 to 500 mM is added.