JPS58198254A - Method for improving quality of processed food - Google Patents

Abstract

PURPOSE:To improve the properties, taste and flavor of a processed food, by adding whey protein modified with an acid. CONSTITUTION:In the preparation of processed food using fish or cattle meat, egg, wheat flour, food oil or fat, etc. as raw materials, the raw materials are mixed with a proper amount of (A) a concentrated whey protein obtained by adding one or more citrate, phosphate, polyphosphate, phytic acid salt or sulfate to a whey protein in an amount to be permissible for food, and subjecting the mixture to ultrafiltration or (B) whey protein obtained by adjusting the pH of a whey protein solution maintained at 8.5-11.5pH and 35-50 deg.C to 6-8 with an acid mixture composed of (i) an acid selected from citric acid, phosphoric acid, polyphosphoric acid, phytic acid and oxalic acid and (ii) hydrochloric acid, sulfuric acid, acetic acid tartaric acid, succinic acid and malic acid.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for improving the physical properties and taste of processed foods by adding modified whey protein during the production of processed foods.

The number of processed foods, especially processed foods manufactured by kneading raw materials, is increasing, but with the change in raw molding methods, the diversification of raw materials, maintaining the physical properties of the products obtained, and cutting out materials have become critical issues. .

For example, in recent years, noodles have been produced using the Shinki Seikum method, which has resulted in a number of drawbacks such as poor texture and large fluctuations in the quality of the noodles due to fluctuations in the quality of the raw flour. At the same time, f131i1 has common drawbacks such as a decrease in the resiliency due to boiling, and the so-called "spreading phenomenon" in which the elasticity of the grain decreases as time passes. In addition, in the production of water line products, frozen or raw egg whites are used to strengthen the edges of the products, improve sharpness, and improve gloss. However, these egg whites produce an egg white odor that is mainly composed of ■Kenka water. ■There are storage difficulties, and when used as frozen egg whites, workability such as measuring and transporting is poor.■
High cost. ■If you do not go through the sitting process, the reinforcing effect of the horse mackerel will be less. ■Dried egg whites, which have good storage stability and workability, have drawbacks such as a reduction in the modification effect of the dough.

Furthermore, processed meat foods such as hams, sausages, and hamburgers, which have been developed to improve the preservation, palatability, and convenience of meat, are now produced using manufacturing methods such as mass production and shorter production times. . For this reason, it is necessary to maximize the water-holding power, oil-holding power, and emulsifying power of raw meat to produce a uniform product, and soybean protein, milk flour white, and egg white are used. These proteins are dissolved with a salting agent and injected into the meat mass, or the meat mass is soaked in a liquid.For sausages and hamburgers, the proteins are added to casein whey and dispersed in the meat mass. A method has been adopted to The properties required of these proteins include not only water retention and emulsifying ability, but also flavor and physical properties that do not seem incompatible with meat, and ease of use such as dispersibility.

Among these proteins, soybean protein is inexpensive;
There are disadvantages such as the viscosity of the solution or the mixed solution with the salting agent becomes high, poor dispersion into the meat, and a sense of incompatibility with meat such as a large odor. Conventional milk proteins have a weak gel-forming ability, and egg whites have good physical properties but have drawbacks such as an egg white odor and an expensive price.

As a result of studies on methods for improving the quality of these processed foods, the Ministry of Invention and others found that whey proteins produced in the milk product manufacturing process are processed under specific conditions to produce whey proteins (referred to as modified whey). By adding it during the production of processed foods, beneficial effects can be obtained.'1.

According to the present invention, by adding modified whey protein during the production of processed foods, especially when mixing and kneading raw materials or salting, the physical properties and flavor of the product can be improved, such as elasticity and water retention. , has a strong binding force, etc., and can be used as a food product, either as it is or when cooked as required.
Textures such as legs, texture, gloss, and shreds are improved.

The modified whey protein used in the present invention can be prepared by, for example, (1) maintaining the whey protein solution at a pH of 5-11.5 and a temperature of 35°C or higher and lower than 50°C, and then adding citric acid, phosphoric acid, Nine acids selected from the group consisting of botanical acid, phytic acid, and schellaic acid, hydrochloric acid, sulfuric acid, acetic acid, lactic acid,
Mixture with an acid selected from vinegar consisting of tartaric acid, succinic acid and malic acid c1! Modified whey protein is obtained by adding iron solution and adjusting the pH of the iron solution to 6-8. (2) an edible amount of citrate, phosphate polyphosphate, in whey;
Whey protein obtained by passing the mixture for at least 1 hour after adding one or more of phytates and sulfates. (31 (whey protein obtained by subjecting the whey protein obtained from 21M to the treatment in section (1)) etc. are used.

Pancreatic cells for the production of these modified whey proteins are
It is described in the BA honors of No. 157268 and No. 57-17790, and its contents will be explained below.

The modified whey protein of the above fil used in the present invention is:
It is produced using whey obtained from milk, especially cheese whey and casein whey. That is, whey proteins produced from these whey bath solutions by ultrafiltration, gel filtration, electrodialysis, etc., or V!
Whey protein** powder obtained by spray-drying sardines is used as a raw material by condensing and regenerating it. The nuclear protein bath solution preferably contains 8-15% W/W whey protein. In this case, the ratio of the amount of protein JX to the total solids in the whey protein solution is quite convenient, and in practice it is preferably 60M or more. p of whey protein solution
As for the heating operation with HvI 4 fluid, after adjusting the pH of the cough solution to pH & 5-11.5 with an alkali, heat the 11 I fluid to a temperature of 35°C or more and not exceeding 50°C, or heat the whey protein. After heating the bath liquid to a temperature of 35°C or higher but not exceeding 50°C,
Alternatively, adjusting the pH level and heating may be performed at the same time.

Examples of the alkali used include caustic soda.

The retention time of the pH-adjusted and heated whey protein solution depends on the pH and temperature at which it is maintained;
Open for 240 minutes, preferably 10-90 minutes. Neutralization of the retentate is carried out using an acid selected from the group consisting of citric acid, phosphoric acid, polyphosphoric acid, phytic acid and Schellaic acid and an acid selected from the group consisting of hydrochloric acid, sulfuric acid, acetic acid, lactic acid, tartaric acid, succinic acid and malic acid. This is carried out using a mixed acid with a diluted acid. Examples of polyphosphoric acid include pyrophosphoric acid, triphosphoric acid, trimetaphosphoric acid, and tetrametaphosphoric acid. The mixing ratio of the mixed acids depends on the moltenness of each acid, so any ratio can be used.

The whey protein bath solution with the pH adjusted to 6-8 can be used as it is, or after being adjusted or diluted as needed, as a raw material for protein or paste products.
A powder obtained by spray drying after concentration is convenient for use.

The above-mentioned modified whey protein (2) is generally produced using whey obtained from milk as a raw material. Raw material whey is usually 1 o
The protein content is preferably about 5-20% (W/v), and the calcium content is α05-0.
．． 5X (approximately W/l, and the pH is 45-6.5). Add one or more of citrate, phosphate, polyphosphate, sulfate, and phytate to the raw material by 0.05- 15
X (W/V) is added, stirred and dissolved, and heated to an ultrafine temperature.

The salts used are added to the raw materials as a group or as a solution. In addition to the above, organic acid salts include shelerate, tartrate,
All salts that have a chelating effect, such as succinate, malate, fumarate, and ethylenediaminetetraacetic acid, can be used, but from the viewpoint of the amount and effect of use, and from the perspective of making food material koji, it is difficult to use the above salts. Use is recommended. Further, the salt used herein is a salt that is allowed to be used as food, and an example of the citrate is sodium citrate. The amount of salt used depends on the calcium content desired in the final whey protein.

As long as proteins can be sufficiently inhibited, the optimum molecular weight for separation is as large as possible.

If desired, water may be added to the concentrate during ultrafiltration. Ultrafiltrate to a total solids medium white matter content of 46-90%. Although it is also possible to perform a dialysis method or a gel filtration method in place of the ultrafiltration method, the ultrafiltration method is practical when considering economic efficiency. Whey protein obtained in this way! By spray-drying the I-striped liquid by a conventional method, a powdered modified whey protein with a reduced calcium content of 45% is obtained. In addition, the protein solution obtained by ultrafiltration was adjusted to pH &5-11.5 at 35°C-50°C.
, and then adjusting the pH to 6-8 with citric acid or the like may also be used.

Processed foods that can obtain nine effects by adding modified whey protein include fish and meat, #11 as raw materials.
Processed foods that use @ and protein-containing substances, flour, **, edible oils, etc., or processed foods that are processed through a process of kneading these are preferable, such as foods made from meat such as meat, ham, sausage, etc. Examples include bumpers, shaped steaks, meatballs, etc.;
Each type of kamaboko, including casing, chopping, crafting, delicacies, etc.
These include processed products such as chikuwa, hampen, fish sausage, and ramine, as well as seafood paste products that go through manufacturing processes such as sitting, steaming, boiling, grilling, boiling, and retorting.

In addition, +-, radon, buckwheat, nakasamen, kishimen, etc. Δ in the form of noodles, raw noodles, fried noodles, etc. It can be applied regardless of the situation.

Modified whey protein may be added at any time during the production of these processed foods, but it is generally added to the raw materials when kneading the raw materials to make dough, and during salting when producing ham etc.

For example, when salting meat in a ham follicle, modified whey protein can be mixed with a salting agent to a concentration of 1-2ON, and then injected or immersed in a conventional manner to infiltrate the meat. In this case, the modified whey protein has good dispersibility, and the dissolving solution has a low viscosity of 4, making it easy to use. The recommended whey protein concentration varies depending on the purpose, but a range of 0.2-7 N is a guideline. In the case of sausages and hamburgers, it is sufficient to add α3-7X in the form of powder during the cutting process, and no special operations are required, and from then on, production can be carried out using conventional manufacturing methods.

Water-dose products using modified whey protein vary depending on the target product, but raw meat is extracted from raw fish such as walleye cod, croaker, nippet, and shark, and is made by extracting meat, bleaching, dehydrating, and crushing the meat.
The main raw material is frozen pickled rice, and the addition of 11 flavors such as coarse slurry and salt slurry, addition of monosodium glutamate and natural I4 flavoring, addition of refined powder, modified whey protein, molding, sitting, Manufactured by conventional heating and cooling processes.

Modified whey protein can be used alone or with egg white, wheat gluten,
It is also useful to use it in combination with proteinaceous foot reinforcement materials such as soybean protein isolate. The amount of modified whey protein powder differs depending on the target paste product, but for general Kamaboko and Chikuwa, the raw material is α6-2N (powder conversion > 4.), and for Hanpen, it is 2-5N (powdered ice). conversion) is preferred. The modified whey protein may be added in the pre-production process by adding the powder as it is or by dispersing it in water at the time of salting and adding seasonings, starch, and other side ingredients.

Noodles using modified whey protein are made by thoroughly mixing raw material flour such as wheat or buckwheat with modified whey protein in a mixer, then adding water in which salt has been dissolved in the usual manner and mixing to form gluten and whey protein. The function of Then, #pl- is completed through the steps of rolling, ripening, folding, -densification, and cutting: 111. Using these fabrics, raw koji, boiled noodles, dried noodles, and fried koji are produced depending on the purpose. The modified whey protein in the present invention has α
In 3-2, the root bark is the standard lid, and fFu is mixed with the raw material powder.
can be used.

With this invention #! The produced ham steel uses less salt pickling solution than those made using soybean protein or conventional milk protein.

Because it is uniformly dispersed, the product has a good gloss and has a good appearance without any discomfort when cutting. Also.

It gives a juicy texture without sacrificing the original taste and aroma of ham in terms of spiciness, aroma, and texture.

In addition, sausages, hamburgers, etc. also had good texture and elasticity.

Such effects of modified whey protein are expected to be due to enhancement of dispersibility, gel strength, and emulsifying power by modification treatment.

fC, fw products manufactured using modified whey protein,
It has high jelly strength, firmness and firmness, good gloss and sharpness, and has a strong fish odor and hydrogen sulfide odor.

These reasons are due to the physical properties imparted by the above-mentioned modification process, in addition to the properties of the whey protein itself, as well as its ease of use, storage stability, nutritional value, and microbial safety. This can be said to be an extremely useful method. In addition, aluminum produced using modified whey protein has a chewy texture, similar to that of hand-pulled radon, and has an elastic texture that improves the feeling of making a 9 o'clock visit. 4, which has extremely good quality, such as extended spread time.

Furthermore, no odor or discoloration was noticed at all.

This improvement effect is due to the strength of the gel-forming ability of the modified whey protein and the fact that the gel is formed at 70°C. In other words, the interaction between the raw material O and the modified whey protein and the S-S exchange reaction form a strong network structure and enhance the elasticity. 10-15℃ than that of
This is presumed to be due to the fact that low rounding quickly gels during the process, reinforcing the gluten network structure and preventing pregelatinized starch from leaching into water.

Various aspects of the present invention will be elucidated by Soshi J. below.

Example 1゜ First, the brightness S degree 1&
5W/W% no whey protein in water bath with 2N hydric soda
H1-IQ, 7! Immediately after incubation, heat to 45°C. After maintaining the temperature for 15 minutes with gentle stirring, the pH was adjusted to 6.8 using a mixture of 3N citric acid and IN hydrochloric acid. A modified whey protein was obtained.

Three types of radon were prepared using the modified whey protein and commercially available unmodified whey protein according to the formulations shown in Table 1.

All-purpose flour and test protein were thoroughly mixed with a mixer, water in which salt had been dissolved was added, and the mixture was kneaded for 15 minutes. This is rolled and narrowed to a roll clearance of 211 Jl, the resulting strip is aged at room temperature for 30 minutes, the whole strip is folded eastward and rolled, and the roll clearance is set to 2U and a thin strip is made into a sea bream. The obtained fins are cut with the incisors of 26 to obtain radon noodle strings. 5-5 minutes using the conventional method.
After boiling for 10 minutes, texture and length were examined. The result is the second
Post it on the table. As shown in Table 2, it was found that by adding the modified whey protein, the smoothness and elasticity were improved by -% and the sheeting was also improved by about 10%.

I required to cut one gan with a Hata rheometer
tExample 2 For 1000tK of cheese whey, Que/I! l! After 43 cm of sodium was added and stirred to dissolve, a membrane with a separation limit of 20,000 molecules was used to increase the limit by about 20 times (V/V) as per Tomiho. The internal solution was diluted 3 times (V/V) with pure water, and then ultraviolet filtration was continued for one more time to obtain a protein* radiation source. After adjusting the pH to 7.0 with 2N sodium hydroxide,
The modified whey protein was obtained by spray drying. Using this modified whey protein and commercially available unmodified whey protein, Chinese noodles were prepared in the same manner as in Example 1 according to the formulation shown in Table 3. The quality was measured using the usual method for 7-10 minutes, and the results were reported in Section 4. Nine samples made from modified whey protein had a firm, smooth, and good texture, and the boiled noodles were prevented from spreading.

夷-Example & Using frozen surimi as a raw material, make 3 pieces of kneaded dough using the raw materials shown in Table 5! ], and was heated at 40° C. for 60 minutes and heated at 90° C. for 30 minutes to produce a retainer kamaboko. As shown in Table 6, the quality of the 3-year-old kamaboko is as shown in Table 6. The jelly strength of the kamaboko using modified whey protein is good, the 1wI cut rate is good, the hydrogen sulfide odor is weak, and the rutting is good.

Sitting 40℃, 60 minutes Heating: 90℃, 30 minutes Modified whey protein: Powder protein example table of Example 1 The modified whey protein is made into pellets by the following method.

Cheese whey (total solids & 9X1 protein 0.75%, lactose table 3X, total ash α5ON, calcium α07
Add sodium citrate for 3 hours to 100 t of X1 (both W/V%), stir, m#L9, and use a membrane with a separation limit of 20,000 ml to increase the volume to about 20 times (V/V) as usual. A friend of Genkai F3. After diluting the internal solution 3 times (v/v) with pure water, ultra-C filtration was continued, and 50 tons of protein infusion was administered. The pH of this product was adjusted to 7.0 by 111% (using 2N sodium hydroxide) and then spray-dried to obtain a powdered modified whey protein. Three types of roasted bamboo shoots were trial-produced using the recipe shown in Table 7 using a conventional method.

The results of the quality evaluation are shown in Table 8.

In the modified whey protein stool section <C>, a product with excellent sitting promotion effect, no uneven baking, and good texture such as crispness and melt-in-the-mouth texture was obtained. In addition, the skewer retention after firing is also very good.

The following is a margin of Example 5. Using the same modified whey protein as in Example 4, two rods of no-npen were made as a trial product according to the recipe shown in No. 9. We evaluated their quality and reported the results in the 1011i! Shown below. The modified whey protein-added product has good air bubble entrapment, melts in the mouth, and has excellent crispness (products with weak hydrogen sulfide and ammonia odors were obtained).

The following margins are Examples & Modified whey protein of Example 2 (human) Commercially available soy protein (B)
Using milk protein (C) and egg white (D), make a salting solution according to the recipe shown in Table 11, inject 24% of the solution into pork loin using an injector, and use a vacuum massager to make 111 salting solutions.
A roast ham was experimentally produced using a circular plate using a conventional method after time pine surge (rotation and stop cycle at 15 minute intervals). The viscosity of the salting agent solution in which each sample protein was dissolved, the yield of the product after salting and at the time of finishing, and the quality were evaluated and the results are shown in Table 12.

As shown in Table 12, the ham using modified whey protein has a lower viscosity of the salting solution and is better than other hams in terms of product yield and meat quality. .

Example 7 Using pork as the main ingredient, three types of bok sausages with different protein ingredients were experimentally produced according to the formulations shown in Table 13. Egg white (
C) and milk protein (B) were commercially available products, and modified whey protein (A) was prepared by the following method.

Sodium citrate 4 for 1000t of cheese whey
After adding 3Ay and stirring to dissolve it, the mixture was subjected to about 20 times (v/v) K ultra-C filtration as usual using a membrane with a separation limit molecular weight of 20,000. The internal solution was diluted 3 times (V/V) K with pure water, and after death, ultraf filtration was continued to obtain a protein concentrate of 501. This protein #dynamic solution was adjusted to an aqueous solution with a protein concentration of 11.5% (W/W), and 2N hydric soda was added to adjust the pH to 10.0 with vI4.
After boiling, the mixture was immediately heated to 45°C. After maintaining the temperature for 30 minutes with stirring, a mixed acid consisting of one volume of 3N sodium citrate and four volumes of IN hydrochloric acid was added to reduce the pH to 8K.
i[1. after that.

The modified whey protein (A) was dried by spraying.

Salt, phosphate, coloring agent, ceramics, and spices were added to ground meat using a silent cutter, and the mixture was thoroughly kneaded. Then, ice water, test protein, starch, and fat were mixed together to prepare Autoemulge 87. The paste was filled into a breathable Nachi 177 casing, dried, smoked, and boiled in the usual manner to produce a prototype of bork sausage.

Table 14 shows the results of a blind performance test on the prototype sausage.

As shown in the table, the texturometer hardness value at a voltage of 1 V, clearance 5, thickness 15 @ 14, commercially available milk protein blocks have poor texture and lack the appropriate elasticity required for sausages. .

This is considered to be because the gelation ability of commercially available milk proteins is low in the pH range of &9 to 6.3. Egg white had low pH dependence and stable gelling ability over a wide pH range, and the physical properties of the sausage were also good. The modified whey protein group also showed good texture similar to the egg white group.

Procedural amendment dated June 77, 1981 Mr. Permanent Office Commissioner 1, Asami of 1982 Application No. 7 2 Name of the invention Processed Food Quality Improvement Act Relation to the case of the person making the amendment Patent Applicant Mail No. 4-100 Address: Otemachi-chome 6-chome, Chiyoda-ku, Tokyo] No. name:
(102) Kyowa M Hakkoka Co., Ltd. (Tl:03-201
-7211 extension 2751) Representative: Ikki Kinoshita Subject of Part 4 amendment Description text (type engraving, no change in content) & Contents of supplement “As per attached sheet”

Claims (1)

[Claims] +11 A method for producing a processed food, characterized by adding modified whey protein during the production of the processed food. (2) The modified whey protein is obtained by adding an edible amount of one or more of citrate, phosphate, polyphosphate, phytate, and sulfate to the whey protein and preparing the mixture after death. Concentration obtained by getting a limit of 1
The method for producing whey protein according to claim 1. (3) The modified whey protein is mixed with citric acid, phosphoric acid, polyphosphoric acid, phytic acid, etc. after maintaining the whey protein concentrate at a pH of 5-11.5 and a temperature of 35°C or higher and lower than 50°C. and a mixed acid selected from the group consisting of penta-acids and fC acid selected from the group consisting of hydrochloric acid, sulfuric acid, acetic acid, lactic acid, tartaric acid, cono-phosphoric acid and malic acid to adjust the pH of the liquid.
The manufacturing method according to claim 1, which is a whey protein obtained by MAIing 6-8.