JPH072095B2 - Protein food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a protein food product. More specifically, fish protein such as kamaboko, bamboo rings, ham, sausage, hamburger, minced balls, animal protein foods mainly composed of livestock meat,
The present invention relates to a vegetable protein food mainly containing a protein material such as tofu or soybean protein and wheat gluten.

(B) Conventional technology For processed fish products such as kamaboko and bamboo rings, and processed meat products such as ham, sausage, hamburger and minced balls,
Starch has been added to improve the texture. However, even if the starch and the meat material are simply mixed and molded, the shape retention is often inferior and the texture is often insufficient. In particular, recently, from the viewpoint of resource shortage and cost of fish meat and livestock meat, in addition to starch, plant proteins such as soybean protein and wheat gluten have been mixed, but the miscibility of this plant protein and Due to insufficient dispersibility, inconveniences in quality such as deterioration of texture, hardness, deterioration of shape retention are likely to occur, and there is a problem that the texture particularly deteriorates.

In order to improve the quality in this respect, a method of mixing gluten into meat by a special physical method using rotary grinding (see JP-A-52-76453), soybean protein, wheat gluten and guar gum are conventionally used. , A thickener such as xanthan gum, or a glycerin fatty acid ester,
Method of mixing with meat (JP-A-53-79058, JP-A-5
No. 4-35240, JP-A-55-64782), a method of mixing soybean protein, wheat gluten and soybean extract residue with fish meat surimi (JP-A-53-118546 and JP-A-55-39736). (See the official gazette) and vegetable protein in place of fish meat and meat, raw starch, pregelatinized starch and edible alkaline substance (solubilizer)
And the like (see JP-A-58-146260) are known.

Further, Japanese Patent Application Laid-Open No. 56-137851 discloses a method for producing a ground meat-like food by treating a vegetable protein with an alkali and then treating with a neutralizing amount of an acid. JP-A-53-124654 discloses a method in which gluten hydrolyzed under acidic conditions with hydrochloric acid is added as powder in the production of processed meat products.

(C) Problems to be Solved by the Invention The above-mentioned various conventional methods are methods intended to improve the quality of foods using plant protein, which is fish meat, livestock meat, or substitutes for them. Especially, the method of improving the quality by using the additive is considered to be a relatively simple method.

However, the above-mentioned conventional additives, that is, the thickener, the glycerin fatty acid ester, the soybean extract residue, and the hydrochloric acid hydrolyzate of gluten, cannot be said to be sufficient in improving the quality. In particular, the hydrochloric acid hydrolyzate of gluten is ideal as a food additive in terms of safety, but it is not sufficiently satisfactory in terms of quality improvement effect.

The present invention has been made under such circumstances, and it is particularly intended to provide a safe and inexpensive additive for protein foods which is excellent in various quality improving effects.

(D) Means for Solving the Problems From the above viewpoints, the present inventors have conducted various researches and studies on a partial decomposition method of a grain protein partial decomposed product, and as a result, require alkali decomposition treatment, and The specific protein degradation product obtained by the sequential multi-step treatment in combination with the degradation treatment with an enzyme, an oxidizing agent or a reducing agent is (i) a novel substance whose properties are completely different from those of ordinary protein degradation products. In addition, it has been found that (ii) it has an excellent quality improving effect on protein foods as compared with simple acid decomposition products, alkali decomposition products, enzymatic decomposition products, oxidative decomposition products, and the like.

Thus, according to the present invention, a grain protein partially decomposed product having the following physical properties: (a) weight average molecular weight (by gel filtration method) of 500 to 900
In the range of 00, (b) the ultraviolet absorption λmax is around 260 to 280 nm, and the infrared absorption is around 1400, 1630 and 3400 cm ^-1 , (c) the isoelectric point is in the range of 3.9 to 5.0. Yes, (d) pH buffering property (the pH of 100 ml of a 5 wt% aqueous solution of this product is 6%
To require 2 to 25 ml of 1N-hydrochloric acid to reduce to 2), (e) Soluble in water and insoluble in methanol, ethanol, acetone, ether, (f) Appearance is pale yellow To reddish brown powder, (g) Color develops by xanthoprotein reaction, ninhydrin reaction, (h) Strong surface tension reducing ability (by adding 0.1 wt% of this product to pure water at 25 ° C, The surface tension of water is 50 dyne / c
m or less (measured with Dunui's surface tensiometer)
Have.

(I) Strong emulsifying ability (100 g of a water-soybean oil mixture containing at least 30% by weight of soybean oil is completely emulsified by the use of 1 g of this product (a uniform emulsified state is maintained for at least 10 minutes, preferably 1 hour or more). The substance characterized by having the meaning of
A protein food containing wt% is provided.

The protein partial hydrolyzate specified above is a novel substance which has not yet been described in the literature before the application of the present invention, and in particular, in terms of the surface tension lowering ability (h) and (i), it is different from the conventional grain protein partial hydrolyzate. Are distinct.

The protein food to be added according to the present invention means a food mainly containing protein (40% by weight or more in the total solid content).

The quality improving agent of the present invention is used by adding it during the production of protein foods, and exhibits various quality improving effects by adding a necessary amount.

For example, kamaboko, ham, sausages, hamburgers, minced meat and other animal protein foods mainly made from animal protein foods mainly made of fish meat such as bamboo rings, at the time of production of animal protein foods mainly made by adding necessary amount, It is possible to obtain a protein food having improved moldability, excellent shape retention and texture, and a better texture. In addition, due to the quality improving effect, the amount of plant protein such as soybean protein, which has been conventionally limited in terms of dispersibility, has been limited (up to now.
10% by weight) can be increased. In addition to these animal protein foods, by adding them during the production of vegetable protein foods such as soybean protein foods and tofu, the stability, shape retention and texture of soybean protein foods are improved and the elasticity of tofu is improved. And the like, and the effect of improving quality is exhibited.

In the present invention, the grain protein means a protein contained in grains, where grains include wheat (eg wheat),
Examples include corn and beans (eg, soybean). Of the proteins contained in such grains, for example, wheat protein contains glutenin and gliadin as main components,
Usually called wheat gluten. Further, corn protein contains zein as a main component and is usually called corn gluten. These are all known substances, and can be obtained by separating or extracting from grains by a conventional method. For example, when obtaining wheat protein (wheat gluten), a small amount of water is added to wheat flour and kneaded firmly, and then this is kneaded in a large amount of water, the starch is suspended in water, and the gluten-containing content becomes a sticky mass. Remain. If this operation is repeated several times while changing water, a grayish brown viscous mass can be obtained. For the preparation of the partially degraded product of this invention,
Although such a lump can be used as it is,
The dried product may be used, or a further purified product or a partially modified product may be used. For example, wheat gluten is commercially available as a dried product and can be easily obtained. In addition, commercially available corn gluten and soybean protein can be easily used.

Although such a protein may be a crude product or a purified product, it is preferable to use a protein containing 70% or more of the protein.

The partially decomposed product of the present invention is obtained by subjecting a grain protein to a multistage decomposition treatment in which hydrolysis treatment with an alkali and decomposition treatment with an acid, an enzyme, an oxidizing agent or a reducing agent are combined. That is, it can be obtained by combining the alkali decomposition treatment and the other decomposition treatments.

The above-mentioned hydrolysis treatment with alkali is suitably performed by heating in a dilute aqueous alkali solution. Usually, an aqueous solution or aqueous dispersion of a substance to be hydrolyzed is added in the presence of an alkali agent such as sodium hydroxide, potassium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate to about 60 to 180.
It is suitable to carry out stirring at ℃ for about 10 to 600 minutes. Here, the aqueous solution or dispersion of the hydrolysis target is 2 to 40
It is preferable to use one by weight, and the amount of the alkaline agent used is preferably 0.1 to 6 g based on 20 g of the substance to be hydrolyzed.

On the other hand, among other decomposition treatments to be combined with the above-mentioned hydrolysis treatment with alkali, the decomposition treatment with acid is suitably performed by heating in a dilute aqueous acid solution. Generally, it is suitable to stir an aqueous solution or aqueous dispersion of the decomposition target in the presence of an inorganic acid such as hydrochloric acid or sulfuric acid or an organic acid such as acetic acid at about 60 to 120 ° C. or less for about 10 to 600 minutes. . The quantitative conditions here are preferably the same as the above-mentioned conditions for the alkaline hydrolysis.

Similarly, it is suitable to perform the decomposition treatment with an enzyme in a dilute aqueous solution of an enzyme having a protease activity. Usually, a small amount of an enzyme such as pepsin, alkaline protease, papain is present in an aqueous solution or aqueous dispersion of the decomposition target. In this state, it is carried out under the optimum pH condition of this enzyme at about 10 to 60 ° C for about 60 to 600 minutes. Here, the quantitative conditions are preferably the same as above except that the amount of enzyme used is 0.02 to 5 g per 20 g of the decomposition target.

Similarly, the decomposition treatment with a reducing agent or an oxidizing agent is preferably performed in a dilute aqueous solution of a reducing agent or an oxidizing agent. Usually, an aqueous solution or aqueous dispersion of the decomposition target is treated with a sulfite, a thiol compound, or erythorbic acid. , A reducing agent such as hydrazine or a small amount of hydrogen peroxide or an oxidizing agent such as hypochlorite is present at about 10 to 100 ° C. for 10 to 600 minutes. The quantitative conditions at this time are preferably the same as those described above except that the amount of the reducing agent or the oxidizing agent used relative to 20 g of the decomposition target is 0.1 to 5 g.

The order of the multistage decomposition process is not particularly limited. That is,
Raw materials such as wheat gluten are first subjected to alkaline hydrolysis treatment (A), and then decomposed using the above-mentioned acid, enzyme, reducing agent and oxidizing agent (B) (decomposition treatment other than alkali)
Any one of them or two or more thereof may be subjected to the treatment, or the decomposition treatment may be performed in the reverse order. Alternatively, it can be obtained by first subjecting it to a decomposition treatment other than alkali (B), and then again subjecting it to a hydrolysis treatment (A) other than alkali to a decomposition treatment (B) other than alkali. Also,
A neutralization treatment may be appropriately performed between these treatments.

In the present invention, a more excellent quality improving effect is recognized in the weight average molecular weight range of 500 to 90,000, and a further excellent quality improving effect is recognized in the range of 1000 to 70,000. These molecular weights can be appropriately controlled by adjusting the conditions for the partial decomposition treatment described above.

The molecular weight of these substances is 1600,6500,16 as a standard substance.
1% by weight of sodium styrenesulfonate having a molecular weight of 000,65,000,88000 as a solvent, and a value measured by gel filtration using Sephadex G-75 or -100 manufactured by Pharmacia as a carrier. is there.

The partially decomposed protein thus obtained can be used as it is as a quality improving agent for protein food in the form of an aqueous solution after decomposition, but can also be used as a powder after drying. Further, for example, a purified product obtained by desalting treatment or decoloring treatment by an ultrafiltration method or the like can be favorably used.

The quality improving agent of the present invention is used by adding it during the production of various protein foods as described above, and the addition amount at this time is usually
It is suitable to add 0.05 to 10% by weight, preferably 0.2 to 3% by weight, to the protein food material to be added. If it is less than 0.05% by weight, the above-mentioned various quality improving effects are insufficient and not suitable, and if it exceeds 10% by weight, the quality improving effect corresponding to the increase in the added amount is not improved, which is not preferable.

It should be noted that the quality improving agent of the present invention may contain other quality improving components in addition to the above-mentioned partially degraded protein. In particular, one preferred embodiment is to use together with a polyhydric alcohol fatty acid ester type surfactant such as sucrose fatty acid ester or glycerin fatty acid ester. At this time, the mixing ratio of the partially decomposed protein and the surfactant is 1: 6 to 6: 1 (weight ratio).
(Preferably 1: 4 to 4: 1) is more preferable because a synergistic quality improving effect can be obtained.

Further, a commonly used preservative such as ethanol, propionic acid, lactic acid, sorbic acid, dehydroacetic acid, and sodium salt may be used in combination, and this is also one preferable mode of use.

(E) Examples The present invention will be described in detail with reference to Examples and Test Examples.

Examples 1 to 10 (Preparation of Degradation Products by Partial Decomposition of Wheat Gluten with Acid and Subsequent Partial Decomposition with Alkali) Hydrochloric acid aqueous solution equivalent to 0.5 g, 1 g, 2 g and 4 g in terms of hydrogen chloride
20 g of wheat gluten (reagent product) manufactured by Wako Pure Chemical Industries, Ltd. was added to each flask containing 100 g, and the mixture was heated and stirred at 80 ° C. and 100 ° C. for 60 minutes.

Then, the total amount of pure water to neutralize with caustic soda to 200g, to prepare a 10% aqueous solution of the partial decomposition product of wheat gluten acid, 100g of each put into a flask or 10 autoclaves, caustic soda or sodium carbonate 0.5 ~ 2
Add an amount within the range of g separately, and at 80 ℃ to 150 ℃ for 30 minutes to 36 minutes.
The mixture was heated and stirred for 0 minutes. After that, it was neutralized with hydrochloric acid, and the total amount was 200 g with pure water.
Got 10.

Table 1 shows the decomposition conditions and the average molecular weight of the decomposition products.

Inventive product No. 1 was almost saltless and odorless when it was desalted by isoelectric precipitation or dialysis.

Examples 11 to 14 (Preparation of corn gluten and soybean protein by partial decomposition with acid and subsequent partial decomposition with alkali carried out) Preparation of corn gluten manufactured by Nippon Shokuhin Kako Co., Ltd. as raw material and under the same conditions as in Examples 6 and 1. Inventive products Nos. 11 and 12 were obtained by sequentially carrying out partial decomposition with acid and alkali. The average molecular weights were 11800 and 27100, respectively.

In addition, the soybean protein obtained by defatting commercially available yuba with acetone was used as a raw material, and the partial decomposition was sequentially carried out using an acid and an alkali under the same conditions as in Examples 6 and 1 to obtain invention products No. 13 and 14. .

The average molecular weights were 12000 and 29,000, respectively. Example 1
5,16 (Preparation of Degradation Product by Partial Decomposition of Wheat Gluten with Alkali and Partial Decomposition with Acid Performed Then) Examples 1 to 1 in 100 g of an aqueous solution in which 2 g or 4 g of caustic soda was dissolved
After adding 20 g of wheat gluten used in 10 and heating and stirring at 100 ° C. for 60 minutes, the mixture was neutralized with hydrochloric acid, and a total amount of 200 g was prepared with pure water to prepare a 10% aqueous solution of partially decomposed product of wheat gluten with alkali, Hydrochloric acid equivalent to 0.5 g and 1 g in terms of hydrogen chloride was separately added to 100 g of the mixture, and the mixture was heated with stirring at 100 ° C. for 60 minutes. After that, it was neutralized with caustic soda and the total amount was 200g with pure water.
No.15 and 16 were obtained. Table 2 shows the decomposition conditions and the average molecular weight of the decomposed products.

Example 17 (Preparation of Degradation Products by Partial Decomposition of Wheat Gluten by Enzyme and Subsequent Partial Decomposition by Alkali) 20 g of wheat gluten used in Examples 1 to 10 was dissolved in 0.1N hydrochloric acid solution 1
It was added to a flask containing 50 g to obtain a pH 1.5 aqueous solution. Wako Pure Chemical Industries, Ltd. reagent pepsin (1: 10,000) 0.
2 g was added and reacted at 37 ° C. for 90 minutes. After that, a 10% aqueous solution of the partially decomposed product of wheat gluten by the enzyme was prepared by neutralizing with caustic soda to a total amount of 200 g with pure water, and 1 g of caustic soda was added to 100 g of the aqueous solution and heated and stirred in a flask for 60 minutes. After that, the product was neutralized with hydrochloric acid to obtain 200 g of pure water to obtain Inventive Product No. 17.

The average molecular weight was 29,000.

Example 18 (Preparation of Decomposition Product by Partial Decomposition of Wheat Gluten with Reducing Agent and Subsequent Partial Decomposition with Alkali) Examples 1 to 1 were added to 100 g of an aqueous solution containing 4 g of sodium sulfite.
20 g of wheat gluten used in 10 was added, and after stirring for 60 minutes at 30 ° C., a total amount of 200 g was prepared with pure water to prepare a 10% aqueous solution of a partial decomposition product of the reducing agent of wheat gluten, and 100 g of which was caustic soda 1 g. In addition, the mixture was heated and stirred in a flask at 100 ° C for 60 minutes. After that, the product was neutralized with hydrochloric acid to a total amount of 200 g with pure water to obtain an invention product No. 18. The average molecular weight was 39500.

Example 19 (Preparation of Degradation Product by Partial Decomposition of Wheat Gluten with Alkali and Partial Decomposition with Enzyme Performed Next (Sequential Reverse of Example 17)) Used in Examples 1 to 10 in 100 g of an aqueous solution in which 2 g of caustic soda was dissolved. After adding 20 g of wheat gluten and heating and stirring at 100 ° C. for 60 minutes, the mixture was neutralized with hydrochloric acid to a total amount of 200 g with pure water to prepare a 10% aqueous solution of partially decomposed product of wheat gluten with alkali,
Reagent hydrochloric acid was added to 100 g of the solution to obtain an aqueous solution having a pH of 1.5, which was placed in a flask in a reagent pepsin (1: 1,
10,000) 0.1 g was added and reacted at 37 ° C. for 90 minutes. After that, it was neutralized with caustic soda and the total amount was 200 g with pure water.
I got o.19.

The average molecular weight was 24500.

Example 20 (Preparation of Decomposition Product by Partial Decomposition of Wheat Gluten with Alkali and Partial Decomposition with Oxidizing Agent Performed Next) To 100 g of an aqueous solution in which 2 g of caustic soda was dissolved, 20 g of wheat gluten used in Examples 1 to 10 was added, and 100 ° C was added. After heating and stirring for 60 minutes, neutralize with hydrochloric acid and make a total amount of 200 g with pure water to prepare a 10% aqueous solution of partially decomposed wheat gluten by alkali,
Hydrogen peroxide corresponding to 0.5 g in terms of H ₂ O ₂ was added to 100 g of the mixture, and the mixture was heated and stirred at 40 ° C. for 60 minutes. Then remains
Add H ₂ O ₂ and an equivalent amount of sodium thiosulfate, and add pure water to make the total amount.
Inventive product 20 was obtained in 200 g.

The average molecular weight was 37,000.

Various physical properties and particle dispersing action of the partially decomposed protein of the present invention obtained in Examples 1 to 20 are shown in Table 3 below, and the results of measuring surface tension and emulsion duration are shown in Table 4.

In the table, W in the raw material column means wheat gluten, C means corn gluten, and B means soy protein. In addition, the blank means that the measurement or the test is not performed.

The measurement methods and test methods for each physical property and particle dispersion action are as follows.

[Average molecular weight]

These molecular weights are 1600,6500,16000,65 as standard substances.
It is the value measured by gel filtration method using sodium polystyrene sulfonate having a molecular weight of 000,88000 as a solvent, 1% by weight saline, and Sephadex G-75 or G-100 manufactured by Pharmacia as a carrier. .

[Isoelectric point]

100 g of each of the invention products 1 to 20 obtained in the examples of the present invention were placed in a beaker, IN-HCl was added in an amount of 1 ml under stirring at room temperature, and the pH was measured. The pH value at which the slope of the obtained pH curve was the most gentle was taken as the isoelectric point.

[Buffer capacity]

From the pH curve obtained in the same manner as the isoelectric point measurement method,
The buffering capacity was defined as the amount of 1N hydrochloric acid required to reduce the pH from 6 to 2. Incidentally, the pH neutralization curve at this time, invention product No. 1, N
o.7, No. 11, and No. 13 are shown in Fig. 1 (a) to (d).

(UV)

Absorbance in the range of 800 to 200 nm was measured using a Hitachi U-3200 spectrophotometer.

(IR)

It was measured by the KBr method using a Hitachi 260-10 type infrared spectrophotometer.

[Particle Dispersing Power] (Calcium Carbonate Slurry) ・ A total of 25 invention products and tap water in a National M1 type mixer
Add 0 g and add 250 g of calcium carbonate (light calcium carbonate manufactured by Takehara Chemical Industry Co., Ltd.) and mix for 2 minutes to prepare a 50 wt% slurry. Immediately after that, transfer the slurry to a beaker,
Viscosity (cps) is measured with a DVH-B type viscometer manufactured by Tokyo Keiki Co., Ltd. at a rotation speed of 50 rpm and a rotor No. 3 to 5. However, the addition concentration of the partially decomposed product of the invention is 0.3 with respect to the total amount of 500 g.
% By weight.

(Kaolin slurry) -In a National M1 type mixer, 200 g of the partially decomposed product of the present invention and tap water are added, and 300 g of kaolin [manufactured by Tsuchiya Kaolin Industry Co., Ltd.] powder is added and mixed for 2 minutes to obtain 60% by weight.
Prepare a slurry. Immediately after that, the slurry was transferred to a beaker, and the rotation speed was 50 rp with a DVH-B viscometer manufactured by Tokyo Keiki.
Viscosity is measured with m, rotor No. 3-5. However, the addition concentration of the partially decomposed product of the invention is 0.3 with respect to the total amount of 500 g.
% By weight.

The methods for measuring the surface tension and the duration of emulsification are as follows.

[Measurement of Surface Tension] The surface tension of the invention products prepared in the examples was measured at a temperature of 25 ° C. using pure water as a solvent with a surface tension meter manufactured by Dunui.

[Measurement of emulsification duration] The emulsification duration of the invention products prepared in the examples was measured by the following test method.

《Test method》 ・ Put a total of 70g of test chemicals and tap water in a beaker, and adjust the pH.
To 7.0. Soybean oil [Reagent manufactured by Kishida Chemical Co., Ltd.] 3
0 g was added, and the mixture was mixed for 5 minutes at a rotation speed of 8000 rpm with an HV-M type homomixer manufactured by Tokuyo Kogyo Co., Ltd. Immediately after mixing, the emulsified liquid is transferred to a colorimetric tube and left at room temperature, and the time until the start of separation is defined as the emulsification duration time. The measurement of the duration of emulsification was performed every 10 minutes until 1 hour after the start of standing and thereafter every 1 hour. However, the addition concentration of the partially decomposed product of the present invention is 1.0% by weight based on the total amount.

Comparative Example 1 (Preparation of Wheat Gluten) The wheat gluten used in Examples 1 to 10 was used as a comparative product No. 1 without being decomposed.

Comparative Example 2 (Preparation of partially decomposed product of wheat gluten with alkali) 20 g of wheat gluten used in Examples 1 to 10 was added to 100 g of an aqueous solution in which 2 g of caustic soda was dissolved, and the mixture was heated with stirring at 100 ° C. for 60 minutes, and then with hydrochloric acid. Comparative product No. 2 was obtained by adding pure water to a total amount of 200 g.

The average molecular weight was 47,000.

Comparative Example 3 (Preparation of partially decomposed product of wheat gluten by acid) 20 g of wheat gluten (reagent product) manufactured by Wako Pure Chemical Industries, Ltd. was added to a flask containing 100 g of hydrochloric acid aqueous solution corresponding to 4 g in terms of hydrogen chloride, The mixture was heated and stirred at 100 ° C for 60 minutes. afterwards,
Comparative product No. 3 neutralized with caustic soda and made up to 200 g with pure water
Got The average molecular weight of the partial hydrolyzate was 47,000.

Comparative Example 4 (Preparation of partial enzymatic decomposition of wheat gluten) 20 g of wheat gluten used in Examples 1 to 10 was dissolved in 0.1N hydrochloric acid solution 1
It was added to a flask containing 50 g to obtain a pH 1.5 aqueous solution. Wako Pure Chemical Industries, Ltd. reagent pepsin (1: 10,000) 0.
2 g was added and reacted at 37 ° C. for 90 minutes. Then, it was neutralized with caustic soda and the total amount was 200 g with pure water to obtain a comparative product No. 4. The average molecular weight of the partially decomposed product was 60,000.

Inventive products No. 1 to 20 of the embodiment of the present invention, Comparative product N of the comparative example
o.1 to 4 and sucrose fatty acid ester which is a known substance [Daiichi Kogyo Seiyaku Co., Ltd., trade name: DK ester F-160
(HLB15), Comparative product No. 5] Palmitic acid monoglyceride [manufactured by Taiyo Kagaku Co., Ltd., trade name: Sunsoft No. 8001,
The following test example was carried out for the comparative product No. 6].

Test Example 1 (Kamaboko quality improving effect) A. Test method and conditions A mixture having the following composition is crushed to produce a finished fish paste for Kamaboko. This surimi was divided into several pieces, and the sample was added to each and homogenized. After measuring the hardness of the finished surimi obtained, vinylidene chloride tube (folding diameter 4.
5 cm), and after sitting (15 ℃, 15hr), heat (9
(0 ° C, 40 minutes) to obtain a tube-packed kamaboko.

The breaking strength and strain at the time of breaking of the obtained kamaboko were measured.
The hardness of the surimi is related to the formability, and the breaking strength and breaking strain of the obtained product represent the texture of the product.

<Combined composition> Alaska pollack frozen surimi 2 kg (100 parts by weight) Salt 44 g (2.2) Sugar 18 g (0.9 〃) Sodium glutamate 10 g (0.5 〃) Mirin 10 g (0.5 〃) Potato starch 140 g (7 〃) <Surry hardness> The finished surimi was packed in a glass container with a diameter of 6 cm and a height of 5 cm to prepare a sample, which was made by Fudo Kogyo Rheometer (NRM-2010J ・ D-
CW) was used and the stress when compressed by 5 mm was defined as "hardness of surimi".

<Fracture strength, strain at fracture> The obtained kamaboko is cut into a sample with a height of 3 cm, and the sample is compressed using the same rheometer to obtain the strength at fracture (stress at fracture (g) and fracture). Measure the strain at time (mm).

B. Results The results are shown in Table 5.

As shown in the results of Table 5, the quality improving agent for protein food of the present invention can remarkably improve the shape-retaining property and hardness of the kamaboko.

Test Example 2 Inventive product No. 2 and the sucrose fatty acid ester or palmitic acid monoglyceride used in Comparative product No. 5 or No. 6 were added together, and the same test as in Test Example 1 was conducted.

The results are shown in Table 6.

Thus, it is understood that the combined use of sucrose fatty acid ester, palmitic acid glyceride and the like can synergistically improve the quality of protein foods.

Test Example 3 Inventive products No. 2 and No. 6 were the same as Test Example 1 except that wheat gluten was substituted for 300 g of 2 kg of Alaska pollack frozen surimi.
And the quality improvement effect of No. 14 was evaluated.

The results are shown in Table 7.

Test Example 4 (Hamburger quality improving effect) A hamburger was manufactured by adding a test sample to the hamburger raw material containing wheat gluten shown below. The results are shown in Table 8.

The texture and flavor of the evaluation is the result of comparison with that using a hamburger made from a raw material that does not contain wheat gluten as a standard product (10 panelists,
It is a comprehensive summary of the results).

Thus, it can be seen that the quality improving agent of the present invention improves quality such as texture and flavor.

Test Example 5 (Quality improvement effect of soybean protein material) Powdered soybean protein / Fujipro R (Fuji Oil Co., Ltd.)
(Manufactured by Mitsui Chemical Co., Ltd.) and water to dissolve it into an 8% aqueous solution. A test product was added thereto at a predetermined concentration, mixed with stirring, and then spray-dried to obtain a powder product.

The obtained powder was sealed and left standing in a thermostatic chamber at 25 ° C., and the change with time of solubility (NSI: Nitorogen Solubility Index) was measured.

The results are shown in Table 9.

As described above, it was also found that the quality improving agent of the present invention suppresses the temporal solubility of the soybean protein material, keeps it more stable, and acts, for example, to suppress baking.

Table 10 shows the results when used in combination with sucrose fatty acid ester (Comparative Product No. 5) or palmitic acid monoglyceride (Comparative Product No. 6). Thus, it can be seen that the stabilizing effect is further improved by the combined use.

The soybean protein material is also used as a bulking agent for meat-battered products such as meatballs and hamburgers together with wheat protein, and it is said that addition of these protein materials softens the texture. However, when this material is added to meat-battered products, it is very difficult to make it uniform, which is a big problem.

In Tables 9 and 10 above, the invention products No. 2 and No. 12, and the invention product No. 2 and the comparative product No. 5 were used in combination, so that the prepared powder product was easy to add and mix as a hamburger bulking agent. It was also confirmed that homogenization was easy. Thus, it can be seen that the invention product is very useful as a quality improving agent for soybean protein materials.

Test Example 6 (tofu quality improving effect) 100 g of raw material soybean was washed with water and immersed in water at about 10 ° C for 15 hours to about 25
Set to 0g. 250 g of water is further added to this to grind it into sesame “go”, the test sample is added and the mixture is heated to boiling. 5 minutes after the start of heating, measure the height of the foam and boil for 10 minutes. After that, adjust the amount of water 10 times (total 1000 g). This boiling "go"
Is squeezed and divided into soy milk and okara, and when the temperature of soy milk reaches 75 ℃, 30 ml of hot water (40
℃) to solidify. It was left as it was for 10 minutes and coagulated to produce tofu.

Table 11 shows the height of foam during boiling, the weight and quality (elasticity, solid content) of the obtained tofu.

As described above, it is understood that the quality improving agent of the present invention acts to improve the elasticity and gravity of tofu and suppress the generation of inconvenient bubbles during production. It is also found that these effects are further synergistically improved by the combined use of palmitic acid monoglyceride.

Test Example 7 (Sausage quality improving effect) <Prescription> Pork 50.0 parts Pig fat 25.0〃 Water (ice) 20.0〃 Gelatin * 1 0.5〃 Salt 1.7〃 Sodium pyrophosphate 0.16〃 Sodium nitrite 0.04〃 Spice 0.3〃 Sample 0.5〃 * 1: Gelatin: "Collagen powder GP" manufactured by Shonan Gelatin Co., Ltd. <Preparation method> ○ After mixing the above formulations with a silent cutter,
It was packed in a semi-intestinal casing having a diameter of 10 mm and heated at 82 ° C. for 15 minutes to prepare a wiener sausage.

<Evaluation method> The yield was calculated according to the following formula from the weight difference before and after heating.

The texture was evaluated by 10 panelists.

The results are shown in Table 12.

(H) Effect of the invention The partially decomposed product of grain protein contained in the protein food of the present invention, as a quality improving agent, has an excellent quality improving effect on various protein foods, such as shape retention, texture, stability and elasticity. The effect of improving texture and the like is achieved. Since the partially decomposed product of grain protein as an active ingredient is a food or a food-like product, it is extremely advantageous in that it is not toxic, has improved safety as a food additive, and is inexpensive.

Therefore, the partially decomposed product of grain protein contained in the protein food of the present invention is extremely useful as an additive for protein food, and has excellent shape retention, texture, stability, elasticity, texture and the like. Various protein foods can be obtained.

[Brief description of drawings]

FIGS. 1 (A) to 1 (D) are graphs illustrating the pH neutralization curve for the partial hydrolyzate used in the present invention.

Continuation of the front page (51) Int.Cl. ⁶ Identification number Office reference number FI technical display location A23L 1/325 101 D // C08L 89/00 LSE C12P 21/06 9282-4B (56) References 56-25093 (JP, A) JP 64-14274 (JP, A)

Claims (10)

[Claims] 1. A partially degraded product of grain protein, which has the following physical properties: (a) a weight average molecular weight (by gel filtration method) of 500 to 900.
In the range of 00, (b) the ultraviolet absorption λmax is around 260 to 280 nm and the infrared absorption is around 1400, 1630 and 3400 cm ^-1 , (c) the isoelectric point is in the range of 3.9 to 5.0 Yes, (d) pH buffering property (the pH of 100 ml of a 5 wt% aqueous solution of this product is 6%
2 to 25 ml of 1N-hydrochloric acid is required to reduce from 2 to 2), (e) Soluble in water, insoluble in methanol, ethanol, acetone, ether, (f) Appearance is pale yellow To reddish brown powder, (g) Color develops by xanthoprotein reaction, ninhydrin reaction, (h) Strong surface tension lowering ability (pure water by adding 0.1 wt% of this product to pure water at 25 ° C) Surface tension of 50dyne / cm
It has the following (measured by Dunui's surface tensiometer): (i) Strong emulsification capacity (100 g of a water-soybean oil mixture containing at least 30% by weight of soybean oil is completely emulsified by adding 1 g of this product). (Meaning that a uniform emulsified state is maintained for at least 10 minutes, preferably for 1 hour or more)), the substance characterized by
A protein food characterized by containing 10% by weight. 2. A partially decomposed product, which is a combination of (A) an alkali hydrolysis treatment of grain protein and (B) one or more decomposition treatments using an acid, an enzyme, an oxidizing agent or a reducing agent. The protein food according to claim 1, which is a substance obtained by subjecting to a multistage partial decomposition treatment with. 3. The protein food according to claim 2, wherein the partially decomposed product is obtained by a two-step partial decomposition treatment by a combination of a hydrolysis treatment with an alkali and a hydrolysis treatment with an acid. 4. The protein food according to claim 1, wherein the grain is wheat gluten, corn gluten or soybean protein. 5. The protein food according to claim 1, which is an animal protein food or a vegetable protein food. 6. The protein food according to claim 1, wherein the protein food is kamaboko, bamboo shoot, ham, sausage, hamburger or soybean protein. 7. The protein food according to claim 1, which further comprises a polyhydric alcohol fatty acid ester type surfactant. 8. The protein food according to claim 7, wherein the partially decomposed protein and the polyhydric alcohol fatty acid ester type surfactant are mixed in a weight ratio of 1: 6 to 6: 1. 9. The protein food according to claim 8, wherein the polyhydric alcohol fatty acid ester type surfactant is sucrose fatty acid ester and / or glycerin fatty acid ester. 10. The protein food according to claim 1 or 7, which is used by adding 0.01 to 10% by weight to the protein food material.