JPS599142B2 - Method for producing frozen emulsion - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing frozen emulsions.

More specifically, the present invention relates to a plant protein emulsion that can withstand long-term frozen storage and has high restorability.

In recent years, animal protein resources have become increasingly scarce around the world, and in Japan in particular, securing marine resources is becoming increasingly difficult with each passing year.

Under these circumstances, the use of plant proteins is being reconsidered, but for example, the amount of dog bean protein used can be limited in terms of color and aroma, and the limit is 1 to 2% addition in paste products. .

On the other hand, when powdered vegetable proteins are added during the capture process in the production of livestock and fish paste products, they tend to form lumps due to their high water absorption, and are not uniformly dispersed, making it difficult to mix them with the meat. A situation arises.

Furthermore, although it has a high gel-forming ability, it has a disadvantage in terms of elasticity and suppleness compared to livestock and fish meat protein, and as the amount added increases, brittleness becomes noticeable.

As a product that can improve the above-mentioned drawbacks in terms of physical properties and sensory aspects of processed foods,
It has been found that emulsification by adding animal and vegetable oils, water, etc. and stirring is suitable.

The obtained emulsion has improved whiteness compared to powdered protein due to the fine particles of oil produced by emulsification, and is also more supple, so it has the advantage that the amount added can be increased.

Furthermore, when added at the time of catching and crushing, it has physical properties that allow it to be mixed uniformly with livestock and fish meat, leading to improved product production.

However, since this emulsion is a highly nutritious material, its shelf life is short in high temperatures such as in the summer.

In addition, since one more step for emulsification is added, the workability becomes complicated.

Therefore, all of the above problems can be solved if these plant protein emulsions are produced, frozen and stored, and then thawed and used when necessary.

The present inventors recognized the above-mentioned current situation and investigated the frozen storage of plant protein-based emulsions, and found that freezing causes denaturation of the emulsions and increases their brittleness especially after thawing. turned out to be unachievable.

Therefore, the present inventors developed a method for preventing freeze denaturation of emulsions, fully recognizing that the emulsions are to be used for food, that is, taking into account conditions such as not significantly changing the pH of the emulsions. As a result of intensive research, the present invention was completed based on the discovery that sodium polyphosphate, sodium pyrophosphate, and sodium metaphosphate exhibit specific and remarkable effects.

When animal proteins are frozen at a freezing point temperature below 0°C, the protein generally denatures, resulting in a loss of flexibility, water retention capacity, gel-forming ability, and gel strength. The phenomenon is known.

i In the case of fish meat, it is thought that degeneration of myofibrillar proteins occurs differently depending on the location and conditions of ice formation inside and outside the muscle tissue cell membrane, and the mechanism is still not completely clear. Although this has not been confirmed, there are theories that the freezing of water directly causes the denaturation of proteins, theories that it is due to the interaction of ice with hydrates, and theories that the concentration of body fluids caused by freezing causes the denaturation of proteins. The theory that this is the case, especially the last one, is currently the most popular.

However, in the case of vegetable proteins, the cell membranes are destroyed during the manufacturing process and they do not have any structure, and especially when they are made into emulsions, the surfaces of the oil particles are coated with vegetable proteins. Therefore, the structure is completely different from that of fish meat.

Therefore, even if saccharides (sorbitol), which has been reported to have a remarkable effect of suppressing freezing denaturation in fish meat, are applied to plant protein emulsions, the decrease in brittleness will be slightly reduced, but the gel-forming ability will be less brittle. It was found that the protein concentration was too low to be recovered by increasing the protein concentration without sacrificing too much, and it was found that it could not be practically used in fish paste products, etc.

As is clear from these facts, it can be said that the three types of sodium phosphate used in the present invention have specific effects.

As mentioned above, the plant protein constituting the emulsion of the present invention is a protein that is released from the cells of plants (including microorganisms such as yeast), and its origin is not in question. Since it is used as a food product, it is preferable to have good water dispersibility, and for general food products, it is required to have heat coagulability.

For example, dog bean protein, peanut protein, wheat protein, corn protein, and yeast protein are used.

Among these proteins, dog bean proteins, such as defatted dog bean protein, extracted dog bean protein, concentrated dog bean protein, isolated dog bean protein, etc., are advantageous due to availability in large quantities, price, etc.

On the other hand, the fat may be any edible fat, such as animal fat such as beef tallow and pork fat, vegetable fat such as soybean oil, palm oil, cottonseed oil, rapeseed oil, or various processed oils of these, depending on the purpose. Selected appropriately.

Plant protein emulsions can be prepared without any particular difficulty.

That is, the above-mentioned vegetable proteins, oils and fats, water, and various additives used as necessary, such as flavorings, colorants, emulsifiers, starches, etc., are emulsified using a kneading machine such as a silent cutter or kneader. This can be achieved by

At this time, according to the method of the present invention, sodium polyphosphate, sodium metaphosphate, sodium pyrophosphate alone, or a mixture thereof is allowed to coexist in the emulsion, but there is no particular restriction on the timing of adding these salts. They may be used dissolved or added at the beginning of kneading or after kneading to some extent, but it is important that they coexist sufficiently uniformly.

The proportion of raw materials to be used varies depending on the physical properties of the intended emulsion, the raw materials used, and the types of additives, and is not particularly limited as long as it can be made into an emulsified state.

Usually, the ratio of vegetable protein: fats and oils: water is 1:0.3 to 5:2.
~10, especially 12 O. 5-4: 3-7 is selected based on the physical properties of the obtained emulsion, ease of handling, etc.

The kneading time varies depending on the equipment used, the amount and ratio of raw materials used, the rotation speed, etc., but the kneading time is 1500 rpm to 2
300 rpm for typically 15-25 minutes at a rotation speed of 500 rpm.
It usually takes about 5 to 10 minutes at a rotation speed of 0 rpm.

All three types of sodium phosphate used in the present invention exhibit approximately the same effects, but sodium polyphosphate is particularly excellent in preventing increase in brittleness and prevention of decrease in gel forming ability.

These sodium phosphates have a concentration of 0.05 in the emulsion.
%-0.5%, especially 0.1%-0.2%, the effect is sufficient.

Moreover, within this range, the whiteness of the thawed emulsion reaches its maximum value, and there is no large change in pH, so it can be used very suitably for various foods.

Freezing of the emulsion prepared in this way can be carried out using a conventional method such as a freezer, air blast, or liquid nitrogen.
Furthermore, thawing at room temperature is sufficient.

As is clear from the above explanation, the emulsion according to the present invention has freezing resistance and good whiteness, so there is no problem even if it is used after long-term frozen storage. It contributes to

This will be explained below using examples.

Example 1 66.6 parts of water in which 0.1 part of sodium polyphosphate, sodium pyrophosphate, or a 1:1 mixture of sodium polyphosphate and sodium pyrophosphate was dissolved, 16 parts of white soybean oil
．． 7 parts, isolated dog bean protein (manufactured by Ajinomoto ■ [Ajipuron-M
2J) 1 6.7 parts were put into a silent cutter and stirred and mixed at 3000 rpm for 10 minutes.

The obtained emulsion was filled into a vinylidene chloride casing with an inner diameter of 30 m, and stored in a -25°C freezer.

After 30 days, the emulsion was naturally thawed, and the compressed gel strength and brittleness of the emulsion were measured at 20° C. using a texture cholometer measuring device (made by Zenken, plunger inner diameter 13 mm).

The results are shown in Table 1 along with the phosphate-free group, the 5% powdered sorbit added group, and the unfrozen group.

20% of the above thawed emulsions AI, A5, and A6 were replaced with individual special A grade frozen walleye surimi, added and kneaded at the time of crushing according to the recipe in Table 2, and steamed kamaboko was prepared in the usual manner.After 2 days, Okada-style jelly was prepared. Gel properties were measured by intensity, and whiteness was measured by color difference juice.

In addition, the sensory characteristics of each kamaboko were evaluated by a 10-point evaluation method by a panel of 10 experts, with the control group scoring 5 points, and the average value was determined.

These results are also shown in Table 3.

As a control, steamed kamaboko prepared without using an emulsion was used.

” Example 2 66.6 parts of water in which 0.1 part of sodium metaphosphate was dissolved, 16.7 parts of rapeseed white oil, and 16.7 parts of isolated dog bean protein (Ajipron-S2J manufactured by Ajinomoto) were added to a silent cutter. The mixture was stirred and mixed at 3000 rpm for 10 minutes.

The obtained emulsion was filled into a vinylidene chloride casing with an inner diameter of 30 mm, and stored in a freezer at -25°C.

After 30 days, it was naturally thawed, and its physical properties were measured in the same manner as in Example 1.

The results are shown in Table 4. Next, steamed kamaboko was prepared using the above emulsion in the same manner as in Example 1, and after 2 days, the physical properties were measured in the same manner.

Claims (1)

[Claims] 1. A frozen product characterized in that an emulsion consisting of vegetable protein, oil and fat, and water is made to coexist with one or more salts selected from the group consisting of sodium polyphosphate, sodium metaphosphate, and sodium pyrophosphate, and then frozen. A method for producing an emulsion.