JPS61132141A - Production of blood plasma protein in tissue state - Google Patents

Abstract

PURPOSE:To produce a blood plasma protein in a tissue state, useful as a protein food ingredient for various food productions, having improved taste, fragrance, and texture, by adjusting blood plasma of edible animal to a specific pH, and heating it to a specific temperature. CONSTITUTION:Blood plasma is separated from blood of edible animal (e.g., cow, pig, chicken, etc.) by a conventional procedure, adjusted to 5-7pH, heated to >= about 75 deg.C, so that blood plasma protein is made into tissue. Water content in the operation is preferably about 70-92wt%. The prepared blood plasma protein in a tissue state is washed with hot water or a saline solution, and dehydrated by centrifuge, etc. Tasteless, colorless and gray white blood plasma protein in a tissue state of meat texture of powdered fish is obtained. It may be directly used as a food ingredient for various food productions, and, if necessary, it is frozen or dried to improve shelf stability.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing a structured protein having good taste, odor and texture using the plasma of a food animal as a raw material.

BACKGROUND OF THE INVENTION Conventionally, plasma from cows, pigs, etc. has been used for food processing in two ways: One method is to immediately freeze plasma separated from blood in the form of flakes, and then add and mix the flakes during sausage production to take advantage of their binding and gelatinizing properties. The other method involves concentrating plasma separated from blood directly or using a thin-film descending concentrator or an ultrafiltration membrane, and then pulverizing it using a spray-drying method. The plasma powder thus obtained has good solubility, foaming properties, and gel-forming ability, so it is used as an egg white substitute or as a protein fortifier.

Problems to be Solved by the Invention At present, the use of blood plasma from food animals has the following problems:
Its use remains limited to special uses that utilize its properties such as binding, foaming, and gelling properties.

This is due to the fact that blood plasma has a stronger taste and smell than other protein materials and cannot be added to foods in large quantities. Furthermore, the use of frozen products is limited, the production cost of spray-dried products is high, and the flavor is likely to deteriorate due to oxidation of the fats and oils they contain, which hinders the expansion of their uses.

Means for Solving the Problems In view of the above circumstances, the present inventors have completed the present invention as a result of intensive research to develop a useful protein material for food from plasma.

That is, the present invention is a method for producing tissue plasma protein, which is characterized in that plasma of a food animal is adjusted to pH 5 to 7 and then heated to about 75° C. or higher.

Any plasma used in the present invention can be used as long as it is obtained from the blood of food-producing animals. For example, in addition to cow, pig, sheep, and chicken blood, blood from horses, rabbits, and domestic ducks can also be used, but when producing it industrially, it is easy to obtain a large amount of blood, and furthermore, it is not commonly used as edible meat. Cows, pigs, sheep, and chickens are preferable.

Plasma is separated from blood in a conventional manner by adding an anticoagulant such as sodium citrate to the blood and then removing the blood cell fraction using a centrifuge.

The obtained plasma is adjusted to pH 5 to 7 and then heated to about 75° C. or higher to organize plasma proteins.

The water content at this time is about 40 to 96, preferably about 70 to 96.
It is best to set it to 92%. If the water content is less than this range, it is preferable because the whole product will harden and solidify due to heating and will not have a good texture, and water-soluble components will be incorporated into the product, which will cause poor taste and odor quality. Often there isn't. On the other hand, if the water content is too large, the organization of plasma proteins due to heating will be insufficient and a good product will not be obtained. The production method of the present invention can also be carried out by using dried plasma or concentrated plasma as a raw material and adjusting the water content as described above.

Regarding pH adjustment, since plasma using sodium citrate as an anticoagulant usually has a pH of around 8, it is adjusted to pH 5 to 7 using an acid. The type of acid may be any inorganic or organic acid as long as it is used for food, but preferred examples include hydrochloric acid, phosphoric acid, lactic acid, citric acid, malic acid, and tartaric acid.

When the pH during heating is lower than 5, the organization of plasma proteins is insufficient, and when the pH is higher than 7,
Forms a hard gel similar to egg white gel with a weak ammonia odor. This gel contains water and water-soluble components, and is not suitable for use as a food material due to its shearing properties.

That is, good textured protein can only be obtained by adjusting the pH of plasma to 5 to 7.

Heating after pH adjustment is performed at a temperature of about 75° C. or higher; however, below this temperature, the organization of plasma proteins becomes insufficient. Usually, heating is carried out at a temperature in the range of about 75 to 100°C, and as long as the heating time reaches a temperature of about 75°C or higher, the subsequent heating time does not matter in terms of quality.
It is best to do this within 0 minutes. It is preferable to heat the product while stirring, which makes it easier to obtain a product with a uniform and good appearance and crumbly structure. The heating and stirring method can be carried out using, for example, a steam type Nigu.

The tissue plasma protein thus obtained is washed with hot water or heated saline. At this time, adding tannic acid to the washing solution not only strengthens the tissue, but also prevents the taste and odor of the tissue protein from deteriorating during storage.

Tannic acid used for this purpose may be added to the plasma before heating, but it tends to partially denature and coagulate around the added tannic acid, making it difficult to uniformly disperse it. It is desirable to add it to The amount of tannic acid added is in the range of about 0.05 to 5% by weight based on the amount of plasma protein.

The tissue plasma protein thus washed is usually preferably dehydrated using a centrifuge or a compressor. Through the above operations, a tissue-like plasma protein with a tasteless, odorless, grayish white texture resembling minced meat can be obtained. This product may be used as it is as a food material in the production of various foods, or may be frozen or dried (for example, vacuum drying or ventilation drying) to improve its shelf life, if necessary. In the case of dried products, it is desirable to keep the moisture content at about 5% or less to prevent the growth of microorganisms such as mold during storage.

The present tissue plasma protein can be used in various food fields like vegetable protein (eg, tissue soybean protein).

For example, processed meat products such as sausages and corned beef,
Fish paste products such as sona kamaboko, hamburgers, hamburger patties, meat bonope, frozen, chilled and retort soba such as giyoza, shiyuumai, meat buns, croquettes, prada, minced meat, tsukudani using denbu, furikake and snacks. It is possible to add

The amount added may be appropriately selected depending on the target food, but is usually about 1-15% as dry matter. The addition method may be added as a dry substance, or it may be added after reconstitution.
Furthermore, it is also possible to add seasonings, spices, pigments, and other additives after processing them.

Ice crystals are compatible with other food ingredients and are suitable as food protein materials without sacrificing texture or flavor.

EXAMPLES The present invention will be explained in further detail with reference to Experimental Examples and Examples below.

Experimental example 1゜Cow blood 101! After adding 60 y of citric acid sodium chloride to the mixture, the mixture was centrifuged (6000 rpm, 20 minutes) and fractionated into plasma fraction 6.51 (water content 90%) and blood cell fraction 3.51.

Each 200 yne of plasma obtained here was placed in a beaker and adjusted to each pH shown in Table 1 using 6N hydrochloric acid, and then heated in a boiling water bath for 10 minutes to determine the appearance of coagulated plasma proteins. The smell and texture were sensory evaluated, and the dehydration property was evaluated by centrifugation tri (3000 rpm, I
It was measured by determining the amount of water separated in 0 min).

The results are shown in Table 1. As is clear from this (exterior color,
pH that satisfies odor, texture, and dehydration properties
ranges from 5 to 7.

Table 1 Experimental Example 2゜Bovine plasma obtained in Experimental Example 1 11! into a beaker and add 6N-
After adjusting the pH to 1 and 7.0 with hydrochloric acid, the mixture was heated in a 90°C water bath for 30 minutes while stirring to obtain tissue-like plasma protein. Boiling water 2I to dissolve this tissue plasma protein!
After washing twice with
00 rpm, 20 minutes) to obtain 400 yt of off-white, tasteless and odorless tissue plasma protein. The dried tissue plasma protein (sample A) was then dried in a ventilation dryer at 80°C.
I got 42.

On the other hand, pH-unadjusted plasma (pHs, 1)xl! The mixture was heated in a water bath at 90° C. for 80 minutes while stirring to obtain an elastic tissue-like plasma protein. After washing this tissue protein twice with boiling water 21, it was dehydrated using a Basget centrifuge in the same manner as described above, and the tissue plasma protein was pale greenish-gray, slightly salty, and had a weak ammonia odor. white 7802
I got it. It was then dried in a ventilation dryer at 80°C to obtain dried tissue protein (sample 13) 9557.

Table 2 shows a comparison of the properties of Sample A and Sample B. As a result, compared to Sample B, Sample A not only has a preferable appearance, taste, and odor as a food material, but also has a higher protein content and is of good quality in that it has a clearly lower amount of coexisting ash.

Table 2 Example 1゜Pig blood 10I! After adding 505"i of sodium citrate to the solution, it was centrifuged (6000 rpm, 20 minutes) and fractionated into plasma fraction 6.Ol! (90.5% water) and blood cell fraction Φ02.

Plasma 61 was adjusted to pH 7.0 using 6N-hydrochloric acid, and then heated while stirring in a double boiler.When the temperature of the plasma reached around 80℃, it gradually began to coagulate and was almost completely coagulated at 85℃. Textured protein with a crumbly appearance 5.6
Kri was obtained.

This structured protein was divided into two parts of 2.8 kg each, and one part was washed for 10 minutes with 01% tannin aqueous solution i4J at 90°C, then washed with boiling water 4j' at 90°C, and then separated using a basket centrifuge (
Sample A1200y
I got it. For the remaining 2.8 K9, boiling water 4 at 90℃
After washing twice with No. 1, it was dehydrated using a basket centrifuge to obtain sample B1200y.

Both Samples A and B//'i had a pale gray-white appearance, tasteless and odorless, and a good texture.

Next, samples A and Bi were each placed in polycello bags and quickly frozen at -40''C, stored in a -18℃ freezer for 6 months, and then soaked in boiling water at 90℃ for 5 minutes.
After draining, the taste, flavor, and texture were compared. As a result, compared to sample B, the odor of heated liver was weaker in the sample, and the texture was firmer and better. That is, it was observed that tannic acid treatment improved the storage stability of tissue plasma proteins.

Example of Use Hamburger steaks were made with the composition shown in Table 3 using tissue plasma protein obtained from pig blood by the method of Sample A of Example 1. On the other hand, as a control, all tissue plasma proteins were collected from cows,
I made hamburgers in the same way, substituting minced pork.

The resulting hamburgers were grilled in a conventional manner and compared in terms of taste, odor, appearance, and texture.The hamburgers using tissue plasma protein were found to be as delicious as the control.

Table 3: Ground beef and pig meat 420y Tissue plasma protein 100 ``New mamix'' (patties L) 4 rigs 3 salt 9 White Peraper 2 Nutmeg 08 ``Sodium glutamate'' 2 ``Reboquid'' Karita Engineering CQ) Electric) o l breadcrumbs 65 rabbits 50 onions (chopped) 280 Effects of the Invention According to the production method of the present invention, structured plasma protein having good taste, odor, and texture can be obtained. Plasma can be denatured and coagulated simply by heating or adding acid, but the coagulated proteins obtained by this method have a strange taste and odor as food materials, and their texture is weakly organized. .

However, if the pH of plasma before heating is adjusted to 5 to 7 and then heated to 75° C. or higher while stirring, good crumbly tissue proteins can be obtained.

Water can be easily removed from the structured protein obtained by this method using a centrifuge or hydraulic press, and since the tissue is mesh-like, it can be washed with hot water or salt water, which is undesirable. It is possible to wash away tastes and odors.

The tissue plasma protein thus obtained can be used as a protein food material in the production of various foods.

Claims (1)

[Claims] 1. A method for producing tissue plasma protein, which comprises adjusting plasma of a food animal to pH 5 to 7 and then heating it to about 75° C. or higher.