JPS5856642A - Preparation of dried powder of tasteless and odorless decomposed milk protein substance in state of peptide, easily soluble in aqueous solution of edible organic weak acid and aqueous solution of edible organic weak alkali - Google Patents

Abstract

PURPOSE:To prepare dried powder of tasteless and odorless decomposed milk protein in state of peptide, easily soluble in an aqueous solution of edible organic weak acid and an aqueous solution of edible organic weak alkali, by treating casein with both chloroplast and protease. CONSTITUTION:Food casein or industrial casein swelled by water absorption is decomposed with protease and chloroplast of a Japanese laurel, Magnolia hypoleuca, a Japanese persimmon, a mulberry, a laurel tree, spinach, Angelica keiskei Koidz, a parsley, etc. wherein the cell bembrane of epidermis is softened without decomposing chlorophyll. The resultant matter is dried to give ivory white decomposed milk protein substance in state of peptide having an isoelectric point of about pH 3.7-4.0.

Description

Detailed Description of the Invention This invention removes the unique odor and taste of milk casein, which can be called body odor, and at the same time removes citric acid, ascorbic acid, acetic acid, monofumaric acid, malic acid, cono-phosphoric acid, lactic acid, and brewed grains. Vinegar, brewed apple cider vinegar, etc. are freely soluble in 0.1-1-1 aqueous solutions of organic acids commonly used for food sourness, and 0.1-1S of parent type 1, soda carbonate, ammonium carbonate, and sodium phosphate salts. The present invention relates to a method for producing a tasteless and odorless dry powder of a peptide-type milk protein hydrolysis substance from industrial or food grade casein so as to be freely soluble in a 0.5% weakly alkaline aqueous solution.

Originally, casein is an excellent animal protein resource, but whether it is collected and manufactured using the sulfuric acid curd method, hydrochloric acid curd method, natural fermentation method, or rennet method, there are some differences in the dry powder form. However, it has a unique odor that can be called the body odor of casein, and it is by no means tasteless and odorless, and its isoelectric point is P.
Because it is around H4.7, it depends on organic weak acids to precipitate and not become water-soluble, but must be water-solubilized using organic alkali salts, and the water-solubilized product has a unique odor and taste, and is not water-soluble at room temperature. The scope of its use in food products has been significantly narrowed because it spoils and deteriorates in a very short period of time, and when used in processed foods, it significantly impedes preservation, deteriorates taste, and causes discoloration. It is an existing fact that there is.

In addition, dry casein is solubilized with an alkali, adjusted to pH 4.7 or less with an organic acid, sedimented, washed thoroughly with water, and dehydrated using a centrifuge. Although the taste has been removed, when it is dried to a moisture content of 8 to 12 inches, the original unique odor and taste will appear again, and the odor and taste will further deteriorate over time. However, the isoelectric point remains unchanged at pm 4.7, and it will not be soluble in water unless it is a weakly alkaline solution, and will immediately separate and precipitate in a weakly acidic solution. recent years,
Regarding this deodorization, a patent has been obtained for a method in which sodium caseinate or ammonium caseinate is dissolved in water and deodorized using granular activated carbon at a temperature of 40°C or less. Regarding the following solutions, when this solution is dried with a spray dryer or drum dryer to a moisture content of around 8 to 12 grams, the odor and taste of the original sodium caseinate will be developed again, and this solution will When freeze-drying activated carbon, odor and taste can be removed to a large extent, but in either case, a great deal of expense and labor is required, and regeneration of activated carbon requires complicated operations, which is not only extremely uneconomical, but also Not soluble at all in weakly acidic solutions.

This invention is completely different from the above-mentioned existing facts, and in order to further increase the added value of casein as a food processing raw material without impeding the excellent properties and amino acid composition of casein, when it is dried and powdered. However, even when this powder is stored for a long period of time, in order to remove the strange odor and taste that can be called the body odor of casein, activated leaves of evergreen or deciduous broad-leaved trees, which are edible and harmless, are used. uses activated leaf bodies of green grasses that are eaten daily, and uses neutral protease to extract the chlorophyll contained in large amounts in leaf cells through the stomata present on the surface of the leaf bodies and the capsule on the front and back. The primary purpose is to quickly absorb and adsorb the body odor of casein that occurs when casein undergoes peptide decomposition. The second purpose is to make a dry powder that can be freely dissolved in an edible harmless organic acid and organic alkali aqueous solution, and by decomposing it into a peptide form, it can be used in food to dissolve other proteins. The third purpose is that it is quickly digested and absorbed.

The active green thallus of evergreen and deciduous broad-leaved trees referred to here refers to the leaves of Aoki, magnolia, persimmon, holly, loquat, camellia, mulberry, laurel (payleaf), etc., which are collected directly from trees.
The living green leaves of edible marginal grasses refer to the leaves of spinach, asitaba, green lettuce, butterbur, mugwort, and willowweed (Willow lily) under cultivation.

In addition, leaves belonging to the coriander family such as Japanese parsley, parsley, perilla, basil, and basil (Japanese name: meboki) may be used in combination.

Now, to explain one embodiment of the present invention, pretreatment (1) 10 kg of industrial or food grade casein is placed in a stainless steel tank, and cold water of 251 to 3011 at a temperature of 30°C or less, preferably 20°C to 25°C is poured into the tank. Crush it, stir it gently from time to time, and let it stand for about 30 to 60 minutes.The casein will absorb water and swell.
Since impurities float to the surface in the supernatant liquid, they are removed using a tilting method or a pump. 2. Replace the water to remove the impurities.
Repeat this process 3 times to 3 times, but the standing time will be shortened as the amount of floating impurities decreases, totaling 90 minutes to 120 minutes before and after.
Soak in cold water for minutes. Finally, when it is introduced into a centrifugal dehydrator and dehydrated, the water-absorbed and swollen casein becomes approximately 1.8# of the original dry casein.
-2.0 times the weight ratio.

Pre-treatment (2) Leaves of magnolia, Aoki, laurel and other trees collected from trees, or leaves of spinach, Ashitaba and other leaves are cut off in one layer and withered and insect-eaten leaves are removed by selection. Although it varies depending on their type, shape, size, and thickness, the amount equivalent to 0.5-2% of dry casein, that is, 50 g to 200 g per 10 kg casein, may be used, and this is boiled in advance. Pour it all at once into boiling water, blanch it for 30 seconds to 3 minutes after it starts to boil again, then immediately put it in cold water and rinse thoroughly under running water.
, 1% to 0.2% sodium pyrophosphate peroxide in cold aqueous solution.
After soaking for 0 to 30 minutes, wash with cold water again and drain. This treatment is essential.By doing this, it removes and sterilizes pesticides, bacteria, pest eggs, and dust that adhere to the front and back of the leaves, and it also removes and sterilizes the leaves without altering the chlorophyll inside the leaves. It is very useful in softening the epidermal cell membrane and absorbing and adsorbing odors and tastes produced by the decomposition reaction described later.

For decomposition reaction treatment, we will install a constant temperature decomposition tank equipped with a double-walled stainless steel tank that injects and discharges hot water and pressurized heated steam, a lid that can be opened and closed freely, a stirrer, and a temperature-sensing solenoid valve. The stainless wire mesh and the frame were made wide so that they could be sandwiched and removed, and designed and manufactured so that they could be freely attached to and detached from the stirring shaft. p, book~4r, p,
Prepare to do nh.

First, water absorption swelling casein 20K from pre-treatment (1) is placed in the tank.
g, then dechlorinated tap water or steamed “Sgt.
acillus 5ubtillis) or bacterially produced proteases having similar degrading and stabilizing abilities are used alone or in combination, and the total weight is 0.1 to 0.3 arc of 10 kg of dry casein, or 1
Dissolve 0g to 30g, pour this into the water-absorbed casein in the tank, and mix. Then, the leaves of pretreatment (2) are sandwiched between stirring blades, closed, attached to the shaft and submerged, and the lid is closed and added to the jacket. Pressure heating steam is introduced, and the material temperature is 50°C to 52°C.
When the temperature reaches °C, stop the injection of pressurized steam, switch to introducing hot water at 70°C to 80°C into the jacket, operate the temperature sensing solenoid valve, and maintain the constant temperature at 50°C to 52°C for 3 to 5 hours. Allow time for decomposition.

Immediately after completion of disassembly, open the lid, remove the leaves from the stirring blades, wash the blades with water, attach them to the shaft again, return them to the tank, and increase the stirring speed to 201. The temperature of the substance in the tank is increased to 70° C. to 80° C., and the hot water in the jacket is removed and heated steam is introduced to increase the temperature of the substance in the tank to 70° C. to 80° C.). The time required for deactivation is 30 to 40 minutes. After deactivation, the decomposed product in the tank is guided to a centrifugal dehydrator using a rotary pump and dehydrated while being washed with water.
Next, this is dried in a conventional hot air circulation dryer or a vacuum heating dryer until the water content is 8 to 12 g, and then passed through a crusher and an electric sieve to obtain a tasteless and odorless white or eyelid white peptide milk protein. Obtain a dry powder of the lysate.

Next, to show the characteristics of the product (dry powder) and food processing examples, it is a white or ipoly-white powder, tasteless and odorless, and can be kept in a heat chamber even when exposed to air with a humidity of 50% or less for a long period of time. The isoelectric point is around pi 3.7 to 4.0, and the organic acids mentioned above, namely citric acid, ascorbic acid, soybean acid, monofumaric acid, malic acid, cono-phosphoric acid, lactic acid, grain vinegar, brewed apple It dissolves freely in a 0.1% to II% aqueous solution of a single or mixed acid such as vinegar with a pi of 2,3 to 3 at 709C to 80'C, and does not precipitate even after cooling. This 5% solution becomes a slightly milky and transparent liquid, the 8% solution becomes a slightly milky translucent liquid, the 10Ls solution becomes a milky white liquid, the viscosity of the solution gradually increases and becomes a weak gel-like liquid, and the 20M solution becomes a milky white liquid. After cooling, an elastic milky white gel is formed, and the pH of each liquid is 2.
At 0°C, P]I is 3.5 to 3,75. Although each solution is acidic, it has emulsifying power and emulsification stability, can be freely added with sugar, and does not sediment at all even when stored at 1°C to 5°C for a long period of time.

Furthermore, no decomposition or deterioration will occur for 90 days or more in a thermostat at 310±o, s″c and 36″±0.5°C. On the other hand, it is very easily soluble in organic alkaline solutions, and completely dissolves at pH 6.8 to 7.0.The viscosity, color tone, emulsifying power, and emulsifying stability are almost the same as acidic solutions, but the porosity is slightly stronger, and storage sex is extremely weak. Further, both the acidic solution and the alkaline solution can be freely mixed with 95 ethyl alcohol without forming a coagulated precipitate.

Claims (1)

[Claims] Harmless edible living conditions Living green leaves of evergreen and deciduous broad-green leaf trees or living habits Living green leaves of edible green grasses and neutral protease are used at the same time to produce industrial or food casein residue, edible organic weak acid aqueous solutions, and edibles A method for producing a dry powder of a tasteless and odorless peptide milk protein autolysing substance that is easily soluble in an organic weak alkali aqueous solution.