JPH0529421B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] This invention relates to a method for producing a new food product having a meat-like structure using whey protein concentrate as a raw material. [Prior Art] Whey obtained during the production of cheese or casein from milk has conventionally been concentrated or powdered and used as a raw material for confectionery such as ice cream and caramel. However, it is said that only about 60% of whey is used as food in some form, and the rest is currently discarded or used as feed. In addition, in recent years, advances in membrane treatment technology, ion exchange technology, gel filtration technology, etc. have made whey into a protein-rich part (whey protein concentrate).
Protein concentrate (hereinafter referred to as WPC) is separated and made into a paste or powdered product.
It is being considered for use in new foods that take advantage of its properties. That is, WPC is used to improve or stabilize the quality of foods by taking advantage of the characteristics of whey protein, such as emulsifying power, foaming power, and buffering power. However, these are currently used as additives in food processing.
I have yet to see an example of a processed product that is based on WPC itself. Regarding the fiberization of WPC, there is a report by Jaynes HO and others (Jaynes HO and T.Asan, J Food
Sci.41787 (1976)) can be seen. This method uses WPC
A method for obtaining a fibrous protein by adding a chemical reagent for disulfide bond cleavage to the protein, dissolving it, and performing a spinning method is described. However, the reagents used in this process are not edible, and there are only laboratory reports of fiber formation. [Problems to be Solved by the Invention] As mentioned above, the use of whey in foods is limited and the quantity is still insufficient. Therefore, the current situation is that some items are discarded without being used. This invention uses whey protein concentrate (WPC) to provide a method for producing a food product having a meat-like structure that is superior in flavor and nutrition.
In addition to using WPC as a raw material for confectionery such as ice cream and caramel, this problem has been solved by allowing it to be used in a wide range of cooking applications. [Means for solving the problem] As a result of various studies to solve the above problem, the present researchers found that by processing the whey protein concentrate obtained from whey with an extruder, This invention was completed by successfully obtaining a food product having a similar structure. That is, the present invention involves adding water to whey protein concentrate (whey obtained from milk in the cheese manufacturing process or casein manufacturing process and increasing the protein content of whey using techniques such as membrane treatment, ion exchange treatment, and gel permeation treatment). A method for producing a food having a meat-like structure, characterized in that a food whose moisture content is adjusted to 30% to 50%, preferably around 40%, is heated and pressurized with an extruder and extruded from a die, According to the present invention, it is possible to obtain a food product that has the excellent nutritional properties of whey protein and has a meat-like structure that has the texture, structure, and appearance of animal or fish meat. Extruders were first used for dehydration and juice extraction in the 1800s, and with the invention of plastics, they were widely used for molding, and recently they have also begun to be used in food processing. . Food extruders are mainly used for the purpose of processing powder raw materials, particularly for expanding and shaping them, and are applied, for example, to the production of snack foods. Food extruders include single-screw types and double-screw types, and both can be used in the present invention. Among these, the twin-screw extruder has a mechanism that shows superior performance in extruding high-moisture and high-viscosity raw materials compared to the single-screw extruder, and heating, pressure, and kneading can be easily controlled. Therefore, it is most preferred for treating whey protein concentrate according to the present invention. Using a powder feeder, WPC is quantitatively supplied to the raw material supply port of the extruder, and at the same time, a calculated amount of water is introduced using a metering pump so that the moisture content is 30 to 50%, and inside the barrel, Extrusion extrusion, which involves heating, pressurizing, and kneading, is performed to extrude the material through a die under atmospheric pressure. In this case, the heating is preferably about 120 to 180°C and the residence time is about 80 to 160 seconds. Note that it is preferable to use a die having a structure that does not cause rapid expansion. The meat-like tissue extruded from the die is cut into appropriate lengths and, if necessary, dried to produce a product. The product extruded from the die can be eaten as is, but it can be further processed by cutting it into pieces or molding it depending on the purpose of the product. A detailed explanation will be given below with reference to examples. Example 1 The raw material WPC is the product name imported from West Germany,
Milacteal-75 was used. The ingredients for this product are less than 5% water, 5% fat, 90% non-fat milk solids, and more than 75% protein (lactalbumin, lactoglobulin, etc.). WPC was quantitatively supplied to the raw material supply port of the extruder using a powder feeder, and at the same time, a calculated amount of water was supplied using a metering pump so that the moisture content during extruder processing was 20 to 60%. . The amount supplied to the extruder was kept constant at 15 Kg/hr, including the amount of WPC and water added. As an experimental extruder, we used a BC-45 twin-screw extruder manufactured by Creuzot-Roire, and the operating conditions for the extruder were as follows:
As shown in the table.

[Table] The material extruded from the die of the extruder was cut into approximately 5 cm pieces, and the appearance, degree of organization, fibrous texture, and color were checked. The results are shown in Table 2.

[Table] The appearance, texture, and color were evaluated by sensory tests, and the degree of organization and fiberization were determined by the following method. The degree of organization is ◎ (very good) if the processed material extruded from the extruder is not solubilized at all when reconstituted with water, ○ (good) if solubilization is 50% or less, and ○ (good) if solubilization is 50% or more. The item is △ (very bad),
Those that were completely solubilized were rated x (poor). Regarding the degree of fiberization, those in which some kind of fibrous structure was observed in the treated product were rated as ○, those that showed a clear fibrous structure were rated as ◎, and those that showed no fibrous structure at all were rated as ×. The texture was rated as ◎ for very good texture, ○ for good texture, △ for very poor texture, and × for poor texture. From the results shown in Table 2, we found that when extrusion treatment is performed with a moisture content of 30 to 50%, a food with meat-like tissue can be obtained, and in particular, foods with a meat-like structure can be obtained by adjusting the moisture content to 40%. It has been observed that sometimes a food product having a meat-like structure extremely similar to fish meat (appearance and structure similar to that found in canned tuna) is obtained. When extruded by adding water to a moisture content of more than 60%, it became a paste and was extruded, and no meat-like tissue was obtained. In addition, those treated with less than 20% lost their fibrous properties and had a texture that was completely different from that of meat. Next, in order to investigate the influence of the protein content of WPC on its organization, we conducted the following experiment. Experimental Example 2 The same WPC used in Experimental Example 1 as a raw material and Hokkaido Agricultural Cooperative Milk Industry to adjust the protein content
Whey powder manufactured by Co., Ltd. was used. (The ingredients of whey powder are non-fat milk solids 94.7%, fat 0.8%,
Protein (12.5%) above before processing in an extruder
Mix WPC and whey powder, protein content 30
%, 40%, 50%, and 60% powders were prepared. The extruder used was the same BC-45 biaxial extruder manufactured by Creuzot-Roire as used in Experimental Example 1. Powder with adjusted protein content was quantitatively supplied to the raw material supply port using a powder feeder as in Experimental Example 1, and at the same time, water was added using a metering pump so that the moisture content during processing was 40%. Summer. The extruder operating conditions are No. 3 of Experimental Example 1.
It was carried out in accordance with. The operating conditions are shown in Table 3 below.

【table】

【table】

[Table] The material extruded from the die of the extruder was cut into pieces of about 5 cm, and the same checks as in Experimental Example 1 were performed. The results are shown in Table 4.

〔Effect of the invention〕

According to the present invention, it is possible to continuously obtain a food product using a whey protein concentrate as a raw material and having a meat-like structure that is expected to be widely used as an artificial meat that is excellent in terms of flavor and nutrition. While whey contains nutritionally superior protein,
Some whey is still being discarded because its use in food is not sufficient, and this is also a problem in terms of wastewater treatment. Currently, WPC is also used as a food improver and additive, and there was an urgent need to develop its uses. This invention has developed a completely new and effective use and application of WPC and, in turn, whey. [Example] Next, an example of the present invention will be shown, but the present invention is not limited thereto. Example: Commercially available whey protein concentrate (trade name: Lactalbumin WPC75, country of origin: Australia,
Imported from Mitsui & Co., Ltd. 50 kg (75% or more protein) was used. The biaxial extruder used was BC-45 model manufactured by Creuzot-Roire, the same as that used in the experimental examples. WPC is supplied quantitatively (9.5Kg/cm) to the raw material supply port of the extruder using a powder feeder, and 5.5 kg of water is added so that the moisture content during processing is 40%.
It was delivered using a metering pump at a rate of Kg/hr. The operating conditions of the extruder were the same as in the above experimental example (screw rotation speed 65 r.pm, barrel temperature
150℃, die size 3 x 30mm, die shape flat,
residence time 120 seconds). The food product having meat-like tissue extruded from the die was cut into lengths of 5 to 7 cm to obtain approximately 75 kg of product. This product had a moisture content of approximately 40% and had a meat-like structure and texture.

Claims (1)

[Claims] 1 Whey protein concentrate containing protein content of 50% or more, preferably 75% or more, with a water content of 30% to 50%
A method for producing a food having a meat-like structure, which comprises adding water to preferably around 40%, heating and pressurizing it with an extruder, and extruding it.