JPS5842744B2 - Food manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a protein food that is valuable as a food, particularly as an animal food, and also as a human food.

Whey protein (which is recovered from milk source whey)
are separated from acidic cheese and casein whey with various functional properties and dried by spraying or other methods.

Conventionally used separation techniques include direct acid precipitation of whey solutions collected at elevated temperatures, precipitation of acidic whey such as precipitation of metalloprotein complexes, e.g. ferrite whey at pH 2.5. and precipitation of proteins at pH 4.0 by addition of salts such as ammonium sulfate.

A method for recovering whey protein by acidic whey ultrafiltration is also known.

The acidic whey protein obtained by the above-described method is thermally coagulated, generally resulting in a hard, brittle product of relatively low value as a binder.

For this reason, although a technique for obtaining functional whey protein from whey (which is generally treated as a defective product) has recently been established, the resulting whey protein has only limited uses and value.

The present inventors have found that if the pH of whey protein is adjusted to 6-9 in the stage before thermal coagulation and coagulated under that pH, the coagulated product will have a hard agglomerated texture and will be food-friendly. It has been found that it is functionally suitable as a protein source of food or as a base ingredient of simulated animal foods.

It is also of great value as a binder in meat-containing products.

pH adjustment is accomplished by neutralizing the dried acidic whey proteins, eg, during product formation, in a conventional manner.

Alternatively, it can also be done on fresh precipitated protein before drying.

In any case, similar products are obtained after thermal solidification.

Therefore, in the present invention, whey protein is adjusted to pH 6-9 and heated as an aqueous solution or dispersion to coagulate the protein under that pH.

It consists of a method for producing protein foods.

Various alkaline substances are used to neutralize acidic whey proteins.

Alkali metal hydroxides like sodium hydroxide, potassium hydroxide are easy to use, but other hydroxides like calcium hydroxide, alkali salts like sodium carbonate, potassium carbonate, sodium tripolyphosphate or tripotassium orthophosphate etc. are also used.

If neutralization is done during the product formation stage, carbonates can be used to expose the product to carbon dioxide gas, resulting in a product with a meatloaf-like texture.

In the simplest embodiment of the invention, an aqueous solution or dispersion of whey protein is adjusted to the above-mentioned pH and then thermally coagulated into a hard, cohesive form.

The resulting product can be used as a food ingredient along with seasonings.
Especially used for purposes other than human food.

If the whey protein solution or dispersion is sufficiently viscous, such as guar gum, due to the high flocculating effect of the whey protein or the addition of thickening agents, the dispersion contains fats, oils, colorants, and supplemented neutralizing agents. Once other additives have been added, the dispersion can be quickly exposed to boiling water (e.g. after extrusion) to form tightly cohesive pieces that mimic kidney-like offal, and which can be used in canned foods. used for.

Since the whey protein dispersion having a pH of 6 to 9 has excellent oil and fat emulsifying properties, it is possible to bind inexpensive oil and fat components with high nutritional content into the product without imparting an oily texture that is difficult to eat.

Neutralized whey protein is preferably used in admixture with vegetable proteins such as wheat gluten, cottonseed protein, especially soybean protein flour, various condensates, and various isolates.

Although these proteins alone do not form a tightly aggregated mass upon exposure to water, in a dispersion containing whey proteins at pH 6-9, they modify the texture of the mass and exhibit increased elasticity and firmness. give.

A preferred embodiment for creating a coagulated, e.g. exposed product, e.g.
% by weight, water 30-85% by weight and other edible substances 0-45
Based on whey protein containing % by weight.

Whey protein can be up to 15% by weight if other materials with thickening or sticky properties are present.

In another type of product obtained according to the invention, meat, meat by-products, other animal proteins such as the sodium salt of casein are mixed into the whey protein solution or dispersion;
Or, conversely, neutralized whey protein is mixed in as a binder to modify or improve the texture or taste of meat products.

Such products are used as human food and as animal food.

When meat or meat by-products are used in combination with whey protein, either a modified meat or protein or protein with a low iron content, such as poultry, is used, or a chelating agent for iron, such as sodium citrate or EDTA, is used. It is preferable to add an amount that does not change the animal protein.

Sausage may be mentioned as an example of the use of neutralized whey protein in meat products.

In this case, whey protein is used to enhance texture and reduce the amount of filler required.

The amount of whey protein that is mixed is limited by the need for high levels of chelating agent if large amounts of meat are present.

A preferred embodiment (mixture) of this type of meat-containing product is: 15-60% whey protein, 40-80% meat or meat by-product, 0-45% water, 0-20% other edible ingredients. and sequestering agent 0-7.5% by weight
Contains.

Note that "meat" in the present invention means not only the meat of mammals but also other animals such as fish, poultry, and crustaceans.

Similarly, "meat by-products" refers not only to mammalian blood and meat offal, but also to the corresponding products of other animals.

In yet another embodiment of the invention, whey protein coagulated at pH 6-9 serves as a proteinase resource to bind other food ingredients in a composite food product.

Such food ingredients include cereals and rasta, cereal products such as biscuits and nuts.

The solid food material added may be in the form of ground flour, meal, crumbs, etc.

Oils and fats, flavorings, colorants (dyes) and other additives can be included and the product can be served as a complete food.

The resulting product containing the whey protein of the invention is suitable, for example, as a finished dog food, generally a dry dog food, and, depending on the nature of the solid food ingredients with which it is mixed, as a food for humans.

Yet another aspect of the invention provides that the whey protein product contains a water-soluble humectant in equal or greater proportions sufficient to maintain the desired moisture content and reduce the water activity (Aw) in the product. It is to be included in

For example, a dry or semi-dry product may contain 5 to 20% moisture by weight, or a semi-dry product may contain 20 to about 45% moisture by weight.

In this way, the product is obtained with a soft texture and is stored without unnatural embedding, hardening or bacteriological deterioration.

Suitable wetting agents include polyhydric alcohols, sugars, salts, other non-toxic low molecular weight water soluble compounds, low molecular weight polypeptides, or mixtures thereof.

Particularly preferred products of this type have a moisture content of 5 to 20% by weight, more preferably 15 to 20% by weight, and a moisture content of 0.50 to 0.75, especially about 0.65. It has water activity.

This generally requires 15-20% wetting agent by weight of the product.

In a preferred embodiment for obtaining this semi-dry type product, the substantial raw material is 5 to 25% by weight of whey protein.
, contains 0-20% by weight of fats and oils and 5-25% by weight of humectants, has a moisture content of 5-20% by weight and a water activity of 0.60-20%.
It is 0.75.

It is also possible to carry out the invention in a similar manner to obtain products with a high moisture content, for example with a moisture content of 20-45% by weight.

In that case, the water activity is adjusted to between 0.75 and 0.85, and at that water activity, significant bacteriological stability is imparted to the product.

In a preferred embodiment for obtaining such a semi-dry product, 10-40% by weight of whey protein, 10-40% of wetting agent
% by weight and other food materials from 0 to 20% by weight, and the water content and water activity are within the above ranges.

The present invention can be combined with various embodiments (variations).

Whey protein properties can be mixed with many granulated or particulate food materials and can also include suitable wetting agents to impart a soft texture to the product, which is achieved by Maintained during storage under relevant humidity.

Particularly preferred embodiments of such products include 5-50% whey protein, 0-20% fat, 15-60% solid food material, 5-25% wetting agent and 5-2% water.
0% by weight, the product has a water activity of 0.60-0.75.

Next, examples of the present invention will be given.

The total percentage of actual cases is % by weight.

Example 1 This example provides a simulated animal product made from a whey protein dispersion containing a thickening agent.

A mixture consisting of the above composition was mixed in a high speed homogenizer.

Sodium hydroxide was first dissolved in water.

The mixture has a pH of 7.5 and is prepared using a meat grinder (mincenr).
) into a hot water bath at 95-100°C.

The extruded strips are cut into 3/4 inch (1
9 mm), exposed to hot water for 3 minutes and cooled.

The product was tightly cohesive and had a smooth internal texture, resembling organ meat such as kidney.

The product can be passed through a cutter to mimic the sharp edges of the cut kidney, if desired.

The product was strong enough to withstand mechanical manipulation.

After sterilizing the mixture in the cans, the surface of the product was poured with gravy and meat mousse in the same way as for the surface of a real kidney.

Example 2 Same as Example 1 except that 8.3% fresh blood and 1.0% trisodium citrate were used instead of dried blood in Example 1, and 46.1% water was used. It was carried out in

The product obtained was similar to that obtained in Example 1.

Example 3 The same procedure as in Example 1 was carried out except that instead of sodium hydroxide in Example 1, potassium carbonate was added until the pH of the mixture reached 8.0.

The resulting product had a carbonated texture similar to meatloaf.

Example 4 This example demonstrates the use of vegetable protein combined with whey protein.

The same procedure as in Example 1 was carried out except that 20% whey protein and 10% soybean protein were used instead of 30% whey protein in Example 1.

The resulting product had a very strong mass with a dense lung-like texture.

Example 5 This example illustrates the use of whey protein to bind meat in sausage type products. Sodium hydroxide and trisodium citrate are dissolved in the blood and immediately pre-prepared with the above ingredients. mixed with macerated meat.

The resulting pH 7 mixture was extruded and exposed through a meat grinder as in Example 1.

The resulting product was a hard, separated mass resembling meatballs obtained in a similar manner using expensive filler instead of whey protein.

The final pH of the product was approximately 6.6.

The examples in the Examples illustrate the use of whey proteins that have been neutralized prior to drying.

Sufficient hydrochloric acid was added to Cheese Whey 31 to reduce the pH of the solution to 4.0.

This solution is heated to boiling, and the solution is heated to a boiling point.
5 ml of 0% solution was added dropwise in several portions.

After 15 minutes, the mixture was allowed to cool to room temperature and centrifuged at 500 rpm for 10 minutes to collect the precipitate.

The precipitate consisting of whey proteins was washed twice with dilute hydrochloric acid solution and then neutralized to pH 7 with sodium hydroxide solution.
It was dried in an oven at 60°C.

As a result, a mixture having the following composition was obtained.

The mixture was heat coagulated as in Example 1 to obtain a hard cohesive mass.

On the other hand, whey protein that was separated and dried without being neutralized did not form a lump even when a similar composition was thermally coagulated in the same manner, but was separated merely as dregs.

Examples 7 and 8 below include wetting agents and anti-mycotics;
It shows a method for producing a finished food product that is suitable for storage under atmospheric conditions without deteriorating its texture.

The above dry raw materials are weighed and put into a ball mixer equipped with spades (blades), and during mixing, meat juice (60°C), dye liquid,
Glycerol, water and sodium hydroxide solution were added.

The pH of the resulting mixture was 6.5, which was spread to a thickness of 3/4 inch (19 mm) in a greased container, the surface was swept with grease, and the mixture was is approximately 191°C (375°C) in an oven with air circulation.
°F) for 21 minutes.

The resulting product was cut into 3/4 inch (19 mm) chunks and packaged.

This product has a moisture content of 15.2% and a water activity (AW) of 0.7
It had 0.

This product was found to be much better accepted in dog trials than conventional dry finished dog foods of grain-based structure.

The product had a sweet, savory taste to human taste perception, and a firm, agglomerated texture.

On the other hand, similar products made without neutralizing the whey protein had a less firm, vesicular texture, and a sour and unpleasant taste.

After storage for one month at ambient temperature at a relative humidity of 55-80%, the product was found to be bacteriologically stable and its tightly agglomerated texture was retained.

A product was obtained from the above raw materials in the same manner as in Example 7.

(However, the pH of the mixture was 6.8.) The product had a hard, agglomerated texture and was readily cut into appropriately sized pieces.

The pH of the resulting product was 6.0.

The embodiments of the present invention are as follows.

(1) A method for producing food from whey protein, characterized in that an aqueous mixture containing whey protein is thermally coagulated at a pH of 6 to 9.

(2) A viscous solution or dispersion of whey proteins and optionally other edible substances such as thickeners, fats, colorants, or neutralizing agents is extruded and coagulated in hot water. Method according to paragraph (1).

(3) The above solution or dispersion contains whey protein 15 to 7
0% by weight, 30-85% by weight of water and 0-4% of other edible substances
5% by weight.

(4) Item (1) characterized in that the whey protein is coagulated by being mixed with the meat or ground product to be combined with the meat.
Method by term.

(5) The above mixture contains 15-60% by weight of whey protein, 40-80% by weight of meat or ground products, and 0-2% of other edible substances.
A method according to item (4), characterized in that it consists of a sequestering agent of 0% by weight, 0 to 50% by weight of water and 0 to 7.5% by weight of sequestering agent.

(6) The method according to paragraph (1), characterized in that the whey protein is mixed and coagulated with a granulated or granulated solid food material, such as a grain, a grain product, or a nut.

(7) If the above mixture is added to the product with a moisture content of 5 to 20% by weight and 0.
．． The method according to item (7), characterized in that it contains water and a wetting agent appropriate to impart a water activity of 5 to 0.75.

(8) The above mixture contains 5-50% by weight of whey protein, 15-60% by weight of granulated or granular edible solids, and 0% fat and oil.
-20% by weight and 5-25% by weight of a wetting agent.

(9) characterized in that the whey protein is coagulated in the presence of moisture and a humectant appropriate to impart a moisture content of 20 to 45% by weight and a water activity of 0.75 to 0.85 to the product; The method according to paragraph (1).

(10) The above mixture contains 40% by weight of whey protein,
Process according to item (9), characterized in that it contains 0-20% by weight of other food materials and 10-40% by weight of wetting agents.

Claims (1)

[Claims] 1. A method for producing food from whey protein, characterized in that an aqueous mixture containing whey protein is thermally coagulated at a pH of 6 to 9.