JPH06113748A - Gelatinized food comprising whey protein as main raw material, its production and gelatinized food-containing processed food of edible meat - Google Patents

Abstract

PURPOSE:To obtain a food having excellent taste and texture useful as a lipid substitute maintaining elasticity free from water transfer by blending whey protein with an edible fat or oil, gelatin and collagen, emulsifying, adjusting to a proper pH and gelatinizing by heating. CONSTITUTION:6-35 wt.% whey protein based on the whole raw materials is used as a main raw material, blended with 1-10wt.% edible fat or oil (e.g. hardened soybean oil), 0.1-5wt.% gelatin and/or collagen and optionally dairy products such as sodium caseinate, butter or milk, a sweetener such as granulated sugar or sucrose, starch such as corn starch or wheat flour, vegetable fibers such as cellulose carrageenan, a gun such as gum arabic or tragacanth gum, uniformly emulsified, adjusted to pH 6-9, heated in a water bath at 90 deg.C for 60 minutes and gelatinized to give the gelatinized food having excellent taste and texture useful for an additive for processed food of edible meat as a low- calorie lipid substitute maintaining elasticity free from water transfer.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gelled food obtained by combining whey protein obtained as a by-product in cheese production as a main raw material with edible oil and fat, gelatin, collagen and other food materials and a method for producing the same.
Furthermore, the present invention relates to a processed meat product to which such a gelled food is added.

[0002]

BACKGROUND OF THE INVENTION Whey protein is a protein present in whey obtained as a by-product during cheese production. Despite its high nutritive value, whey protein has a unique whey odor, pale taste, and poor texture, so it cannot be used as a main ingredient in food even if it is processed into a liquid, powder or gel. It wasn't suitable. In particular, the texture of the whey protein heated gel was egg white-like, but it was hard and had a rough texture when chewed, and its flavor had a whey odor peculiar to whey protein, and was not suitable for use as a food as it was. .

Conventionally, as a method for producing a gel-like food containing whey protein as a main raw material, there is a method for adding a carrageenan to whey protein to obtain a jelly-like food (JP-A-63-126465). Milk mineral obtained by ultrafiltration of whey is used as a gelling aid for carrageenan, which is fundamentally different from the gelled product mainly composed of whey protein as in the present invention. Further, there is a method for producing a natural cheese-like food that is aged by lactic acid fermentation of a whey protein heating gel (Japanese Patent Laid-Open No. 1-148148), which is intended to obtain a natural cheese-like food,
It is fundamentally different from the gelled food of the present invention. Furthermore, there is a method of adding a heated gel of whey protein to a processed meat food as an extender (JP-A-63-192362), which is a processed meat food having an enhanced nutritional value. Like itself has the suitability as a gel food,
It is not used to reduce fat in other foods.

The inventors of the present invention examined the use of whey protein obtained as a by-product of such cheese production. As a result, whey protein was used as a main raw material, and this was mixed with edible oil and fat and gelatin and / or collagen. When a sol is formed and heated to form a gel, the resulting gel-like material has a smooth texture and a smooth texture with the hardness and wrinkle of chewing or whey odor disappeared. The present invention has been completed by finding that it becomes a gelled food. Furthermore, the present inventors have found that the gelled food thus obtained can maintain its gel strength and elasticity for a long time, and the gelled food absorbs water even when mixed with other foods. It is extremely rare to transfer the water content of gelled foods to other foods (hereinafter these are referred to as water transfer), and this property is used to produce low-calorie fats in the production of processed meat products. It has been found to be used as an alternative.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made on the basis of the above findings, and uses whey protein obtained as a by-product in cheese production in a large amount as a main ingredient for flavor and food. It is an object of the present invention to provide a gelled food which has a good feeling, has a smooth structure, maintains gel strength and elasticity for a long period of time, and has a small water migration, and a method for producing the same. Furthermore, the present invention takes advantage of the fact that such gelled food has low calories, has a fat-like appearance, maintains gel strength, and has little water migration, and uses it as a raw material for meat products. It is an object of the present invention to provide a processed meat food obtained by adding to the above as a fat substitute.

[0006]

[Means for Solving the Problems] That is, the present invention relates to a gelled food having a whey protein as a main raw material and edible oils and fats and / or gelatin and / or collagen homogeneously mixed and emulsified to form a gel. In addition, the present invention uses whey protein as a main raw material, and mixes it with edible oil and fat and gelatin and / or collagen to emulsify it to form a sol, adjust its pH to near neutral, and heat it. The present invention relates to a method for producing a gelled food, which comprises gelling. Further, the present invention relates to a processed meat product in which such a gelled food is added to a processed meat raw material as a fat substitute to reduce the fat content in the product.

The whey protein used in the present invention is 6
Whey protein concentrate (WPC) or whey protein isolate (WPI) containing ~ 35 wt% whey protein can be used. As the edible oils and fats, any edible oils and fats may be used, but preferably edible oils and fats that are solid at room temperature such as lard, head, milk fat cream, butter, fat spread, shortening, or hardened vegetable oil such as soybean hydrogenated oil. preferable. As gelatin and collagen, commercially available products may be used, or those obtained by heating and extracting animal bones, skins and the like may be used. Further, in the present invention, various food materials may be added in addition to these raw materials depending on the purpose of use. Such food materials include dairy products such as casein, whole milk powder, whole milk powder, skim milk, skim milk powder, buttermilk, sucrose, coarse sugar, granulated sugar, powdered sugar, liquid sugar, and sweetness of starch sugar. , Starch starch such as potato starch, corn starch and wheat flour, dietary fiber such as cellulose, carrageenan and agar, gums such as gum arabic and tragacanth, and seasonings, sweeteners and flavors can be added. Addition of these food materials has the effect of making the texture of gelled foods smoother and masking whey odor. It goes without saying that these food materials may be used not only in one kind but also in a mixture of two or more kinds.

In the present invention, the ratio of the raw materials is 6 to 35% (weight%, the same applies hereinafter) of the total raw materials, and 1: 1.
.About.20% edible oil and fat, 0.1 to 5% gelatin and / or collagen are used, and water or further the above-mentioned food material is added thereto. As for whey protein, it is desirable to use WPC having the above-mentioned protein concentration. In this case, if the protein concentration of WPC is 6% or less, the gel strength is remarkably weak and a good structure cannot be obtained. or,
If it is 35% or more, the gel structure becomes coarse and brittle, which is not preferable. Regarding gelatin and / or collagen, 0.1 to 5% is used as described above. For example, when gelatin is 5%, collagen is 0%, when gelatin is 4%, collagen is 0.1%, and gelatin is 3%. In this case, collagen may be added at various ratios such as 0.5%, and 0% gelatin may be added 1% collagen. If gelatin is added at less than 1% and collagen is less than 0.1%, smooth texture and water transfer inhibition cannot be obtained, and if gelatin is added at 5% and collagen is added at more than 1%, the gel structure is strong. And the smoothness is lost, which is not preferable. The edible oil / fat is added at 1 to 20% as described above. By emulsifying the edible oil and fat, a gelled product having a solid fat-like creamy texture can be obtained. Also,
These edible oils and fats have the advantage that calorie control is possible by adjusting the amount added. If the amount of fats and oils is less than 1%, the smoothness of the gel structure cannot be obtained, and if it is more than 20%, it cannot be a fat substitute. pH
The heating conditions are appropriately adjusted according to the desired gel structure. After mixing and emulsifying these raw materials, after adjusting the pH to 6 to 9 with an alkali such as sodium hydrogen carbonate,
Heat at 70-100 ° C for 10-90 minutes to cause gelation.

Further, the gelled food of the present invention has a fat-like appearance when the content of edible fats and oils is reduced, but it is low in calories, maintains gel strength and elasticity for a long time, and has a low water migration. By utilizing these characteristics, it can be added as a fat substitute in the production of processed meat products. Processed meat products include meat ham, sausage,
Examples thereof include processed foods such as fish meat ham, sausage, kamaboko, chikuwa, and meat such as oysters, fish meat, shrimp (these are referred to as processed meat foods in the present invention).
The addition amount is 5 to 30%, preferably about 10 to 25%. If the amount added is small, the effect as a fat substitute will not be obtained, and if the amount added is large, the flavor of the processed food will not occur, so the above amount is preferable.

According to the present invention, in cheese production, whey protein, which is obtained as a by-product in a large amount and has a high nutritional value, gelatin and / or collagen, and edible oil and fat are mixed, emulsified, and heated to obtain a water migration. It is also possible to obtain a gel food product having a smooth texture with a good taste, texture, texture, and extremely low gel strength reduction. Further, the obtained gel food can be used as a fat substitute for a processed meat product to obtain a processed meat product having a low fat content and a low calorie.

Originally, the heated gel of WPC alone has relatively hard texture, brittleness, and coarse texture, and does not have a smooth texture. Therefore, by adding gelatin or collagen depending on the characteristics (for example, 1% to 5% for gelatin), they act to fill the gaps in the stitch structure of the WPC gel and have a fine and smooth texture. A compound is obtained. In addition, the above-mentioned gelatin and / or collagen has a function of coating a heating gel and suppresses migration of water and salts. In particular, the suppression of water transfer is remarkable.
For this reason, the gel structure hardly changes, and it is possible to maintain a substantially constant gel strength even after long-term storage. It is particularly suitable for use as a fat substitute when used in meat or fish paste products. Therefore, even if the heated gel is added to live meat tissue and fish meat tissue, it will not be affected by the ingredients etc.
The smooth texture of the heated gel can be maintained. Originally, WPC is not preferable because the gelled product obtained when the pH is lower than 6.0 has a coarse texture for the precipitate.
On the other hand, when the pH is higher than 9.0, lysinoalanine is produced by heating, so that its utility value as a food is lowered. That is, preferably, the gelled product having a good texture is obtained by heating in the range of pH 6.5 to 8. As described above, gelatin and / or collagen, and edible oil / fat are added to adjust the pH, and the emulsified WPC is 70 to 100.
10-90 minutes at a temperature of ℃, preferably 30 at a temperature of 80-95 ℃
Heat for about 70 minutes to gel.

Further, the heated gel food according to the present invention is characterized by being irreversible with heat, and its texture does not change even when heated by roasting, steaming, oil-boiling and the like. or,
Since it has a fat-like appearance and texture and very little water migration, it can be added as a fat substitute to processed meat products, fish paste products, fried foods, and the like. This is because gelatin and collagen existing in the stitch structure of the WPC gel have a function of coating the WPC gel. Further, the smooth texture peculiar to the above-mentioned heating gel is similar to the texture of the processed cheese, and it is also possible to obtain a processed cheese-like food by appropriately blending the above-mentioned food materials and imparting a flavor. . Furthermore, by adjusting the amount of oil and fat,
It is also possible to obtain low-fat processed cheese-like foods.

As described above, according to the present invention, whey protein, which has not been effectively used in the past, particularly whey protein concentrate (WPC) is effectively used, and gelatin, collagen, edible oil and fat, etc. are combined with it. It is possible to obtain a highly nutritious gel food having flavor, texture, excellent texture, and the function of a food material as a fat substitute.

The present invention will be specifically described below with reference to examples.

[0015]

Example 1 Powdered whey protein concentrate 10 kg (protein 75% by weight), soybean hydrogenated oil 8 kg, gelatin 3 kg, casein sodium 2 kg, granulated sugar 2 kg, collagen 0.5 kg, and emulsifier 0.25 kg were added with hot water 74.25 kg. The mixture was homogenized with a high-pressure homogenizer, adjusted to pH 6.8 with a sodium hydrogen carbonate solution, filled in a heat resistant film, and heated in a water bath at 90 ° C for 60 minutes to cause gelation. The obtained gelled product was cooled to 5 ° C to obtain a gelled food product having a smooth flavor, texture and texture. Using the obtained gel, changes in water content with time and changes in gel strength at that time were measured. The control product was prepared in the same manner except that gelatin and collagen were not added. The gelatin-free gel had a WPC content of 13%. 1 and 2 show changes in the amount of water transferred and the gel strength of the gelatin- and collagen-added gel and the non-added gel. These measuring methods were performed by the following methods. (i) Moisture transfer amount The gel obtained in Example 1 was cut into a 2 cm cube,
The initial weight was measured. Next, this was immersed in deionized water for a certain period of time, the weight was measured over time, and the ratio of the amount increased from the initial weight was determined and expressed as water absorption (%). The result is shown in FIG. (ii) Gel Strength Using the gel whose water transfer amount was measured according to (i) above, the gel strength corresponding to the water absorption rate over time was determined. That is,
Plunger head speed 20mm / min, clearance 5mm by flat plate compression method using rheometer
And the load weight at break was expressed by gel strength (g). The result is shown in FIG. The results are as follows. (i) Moisture transfer amount The water transfer amount of the gelled food of the present invention, that is, the water absorption rate is 12
The value was almost constant even after a lapse of time around%.
This value is the same as that of gelatin and collagen-free gel.
It was a value of 1/3 or less, and it was confirmed that the amount of water absorption was considerably small and that it did not increase due to aging. (ii) Gel Strength The initial value of the gel strength measured at the same time as the amount of transferred water was about 4,000 g in the present invention, and it was supple and elastic. On the other hand, the gel of gelatin and collagen-free gel was about 3,000 g, which was lower than that of the present invention, and was slightly brittle and soft. The decrease in gel strength due to water absorption of the gel food of the present invention was about 63% of the initial value and was almost constant, and it was 2,600 g even after 7 days after production, which was good. Down to 25% of
Only 600g. Furthermore, when the texture of the gel food of the present invention was organoleptically examined, the gel food maintained smoothness even after 7 days of storage, but the gelatin-free gel was liable to be fragile due to water entering the tissue. It appeared. As a result, the texture was muddy. From these results, it was clarified that the addition of gelatin and / or collagen suppressed water absorption into the WPC gel and maintained the gel strength and smoothness. The amount of water transfer is
It is necessary to keep the gel strength of 15% or less and the gel strength of 2600 g or more in order to keep the texture of this gel food, and all the gelled foods obtained by the present invention kept a better condition.

[0016]

EXAMPLE 2 Powdered whey protein concentrate (75% by weight of protein) 13 kg, milk fat cream 10 kg, casein sodium 2 kg, sucrose 2 kg, carrageenan 1 kg, collagen 0.5 kg, emulsifier 0.25 kg were added with hot water 71.25 kg, After homogenizing with a high-pressure homogenizer, the pH was adjusted to 6.8 with a sodium hydrogen carbonate solution, the heat resistant film was filled, and the mixture was heated in a hot water bath at 90 ° C. for 60 minutes to gel. The obtained gelled product was cooled to 5 ° C to obtain a gelled food product having a smooth flavor, texture and texture. The gelled food thus obtained was used as a dessert.

[0017]

[Example 3] 20 kg of the gel food product obtained in Example 1,
55kg pork lean meat, 10kg pork fat, 15kg water, 0.4 phosphate
kg, salt 1.4kg, nitrite 0.02kg, granulated sugar
0.4 kg and erythorbic acid 0.2 kg are crushed and mixed with a silent cutter, packed in sheep intestine casing, and heat treated.
(Drying 60 ° C for 30 minutes, smoke 70 ° C for 40 minutes, smoked 73 ° C for 20 minutes) and cooling was performed to obtain a sausage containing gelled food as a fat substitute. The sausage with the obtained fat substitute is
It was able to reduce fat by 53% compared to the conventional one without impairing the texture.

[0018]

Example 4 10 kg of powdered whey protein concentrate (75% by weight of protein), 8 kg of unsalted butter, 3 kg of gelatin, 2 kg of skim milk powder, 1 kg of granulated sugar, 1 k of potato starch
g, cellulose 0.5 kg, emulsifier 0.25 kg, cheese flavor (EMC) 0.5 kg, hot water 73.75 kg was added, homogenized with a high-pressure homogenizer, adjusted to pH 6.8 with sodium hydrogen carbonate solution, and filled in a heat resistant film. 90 ° C
It was heated in a hot water bath for 60 minutes to cause it to gel. The obtained gelled product was cooled to 5 ° C. to obtain a low-fat processed cheese-like food having a smooth texture with a good flavor, texture, and texture. It was able to reduce fat by 69% compared to the conventional one without losing the feeling.

[0019]

Example 5 2.1 kg of salt was added to 70 kg of surimi which had been roughened with a silent cutter, and salt was added, and 40 kg of water was added as a raw material, 3.5 kg of potato starch, 3.5 kg of egg white, 1.4 kg of sucrose, 1.4 kg of mirin, Sodium glutamate 0.
35 kg was added, and 7 kg of the gelled food obtained in Example 1
Was further added, and further main sliding was performed. This is molded into 1
What was allowed to sit at 5 ° C all day and night was heated to 90 ° C and cooled to obtain a fish paste containing gelled food.

[0020]

[Example 6] 0.5 kg of whole eggs, 1.5 kg of water, and 1.1 k of soft flour
The gelled food obtained in Example 1 was dissolved in g, and the product was made into fine mesh of about 5 mm square 0.3 kg, corn
0.3 kg and 0.4 kg of 5 mm square ham were added, and the mixture was fried with liquid edible oil and fat at 160 to 170 ° C. to obtain a low-fat processed cheese squid fried. By using this gel, melting of cheese due to heat was not observed, and it was possible to obtain a product whose shape did not collapse.

[0021]

According to the present invention, whey obtained as a by-product of cheese production can be effectively used. Moreover, it is possible to eliminate the peculiar whey odor of whey protein, the unpleasant taste and taste, and to obtain a highly nutritious gelled food having a good taste and a smooth texture. Furthermore, the gelled food of the present invention does not decrease the gel strength during storage, and also has little water migration, so that it can be used as a fat substitute for the production of processed meat products to obtain processed meat products with low fat. it can.

[Brief description of drawings]

FIG. 1 shows a time course of water absorption (%) of a gelled food produced according to Example 1 and a gelatinized or collagen-free gelled food (control).

FIG. 2 shows the time course of gel strength (g) during storage of a gelled food product according to Example 1 and a control.

[Explanation of symbols]

◆-◆ Gelled food according to Example 1 ●-● Gelled food containing no gelatin or collagen (control)

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification number Internal reference number FI Technical indication location A23L 1/06 1/317 A 8931-4B (72) Inventor Shomei Nishitani Kitairizo, Sayama City, Saitama Prefecture 699-3 Maison Premeal B-102

Claims (4)

[Claims] 1. A gelled food comprising whey protein as a main raw material, which is mixed with edible oil and fat and gelatin and / or collagen to uniformly emulsify to form a gel. 2. A method for producing a gelled food, which comprises mixing whey protein with edible oil / fat, gelatin and / or collagen to uniformly emulsify, adjusting the pH, and heating to gel. 3. Whey protein 6 to 35% by weight, edible fats and oils 1 to 10% by weight, gelatin and / or collagen 0.1 to 5% by weight, and further food materials if necessary, and uniformly emulsified with respect to all raw materials. Then, the pH is adjusted to 6 to 9, and the gelled food is heated. 4. A processed meat product having a reduced fat content, which is obtained by adding the gelled food obtained in claim 1 as a fat substitute.