JPS62138145A - Casein material having film-forming property - Google Patents

Abstract

PURPOSE:To obtain a casein material having good extensibility, thermoplasticity and stringiness and improved binding and film-forming properties, by homogenizing a compound of sodium caseinate, etc., with an aqueous solution of ethyl alcohol in a specific concentration. CONSTITUTION:5-250pts.wt. sodium caseinate, potassium caseinate, calcium caseinate or rennet casein, containing a molten salt and subjected to heating treatment is incorporated with 100pts.wt. aqueous solution of ethyl alcohol in 15-75vol/vol% concentration and then homogenized. If the ethyl alcohol concentration exceeds 75vol/vol% proteins become flocculates and film-forming properties are not attained.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to an edible casein material with high film-forming ability. In particular, the casein material of the present invention can be used as a tough film with various physical properties and can be used as an edible packaging material. In addition, since the casein material of the present invention can firmly bind other food materials,
It is also useful as a binder for reshaped foods. Furthermore, it can be used not only in the food field but also in industrial fields such as paper sizing.

[Prior Art] and [Problems to be Solved by the Invention] Conventionally, protein-based films have been mainly made from gelatin, soybean protein, casein, and the like. Among these, casein has recently attracted attention as a raw material for protein-based films because it can be obtained at a relatively low cost with a certain quality and is almost tasteless and odorless.

As a method for obtaining a film using casein as a raw material, for example, isoelectrically precipitated casein, also known as acid casein, is not dissolved in water, so it is converted into sodium caseinate treated with a strong alkaline substance such as sodium hydroxide or sodium carbonate, or acid casein. A method of forming a film by extruding from a die using the strong alkaline substance described above (Japanese Patent Application Laid-Open No. 52-108058
(Japanese Patent Publication No. 58-4538) have been proposed.

However, when trying to make a thin edible film using an aqueous solution of sodium casenate, it was found that sodium casenate I-aqueous solution has a high viscosity and is excellent in binding other food materials, while aqueous solution of sodium casenate I has a high viscosity and is good at binding other food materials. It is impossible to get a film.

On the other hand, is it known that the cheese Foonjou, which is made by heating and melting Emmental cheese, which is a type of aged cheese, exhibits thermoplastic and stringy properties?This is due to the long-term aging of Emmental cheese. This property is thought to be due to the enzymatic decomposition of a part of casein into low-molecular-weight peptides (Yuko Kinjibe: Dairy Technology Handbook Vol. 2, p. 127,
Dairy Farming Promotion Society, 1976), it is inferior in film-forming ability and adhesiveness, and it is impossible to form a thin and strong film.

On the other hand, as is well known, milk casein protein molecules are originally fiber-shaped proteins with strong hydrogen bonds, hydrophobic bonds, and ionic bonds, making it easy for intramolecular and intermolecular bonds to occur. Next part: milk protein,
pp. 15-19, i, 971゜Published by Dairy Technology Promotion Society)
. When intramolecular bonds are formed in a protein molecule, the fiber-like protein becomes spherical and becomes less stringy. Furthermore, when intermolecular bonds occur, the material becomes a multimolecular association, resulting in lower extensibility and weaker film-forming ability. Therefore, in order to enhance the film-forming ability, it is necessary to control the nine intermolecular bonds within the casein protein molecule, increase the degree of freedom of molecular movement, and improve the spreadability of the protein solution.

The present inventors controlled the bonding force between the nine molecules of the above-mentioned strong protein by using an edible substance rather than J1 edible substances such as urea, quanidine, and sulfite, which are known as bond release agents. I thought about what to do. Based on the idea that the binding of these proteins can be controlled to some extent in an aqueous solution of ethyl alcohol, which is an intermediate polar solvent,
Various experiments were conducted.

As a result, a casein material obtained by homogenizing a mixture of rennet casein, which has been heated with addition of potassium casenate, calcium casenate, and molten salt to sodium casene 1, and an aqueous solution of ethyl alcohol at a specific concentration, is as follows: It has good extensibility, thermoplasticity, stringiness, and binding properties, and has excellent film-forming ability, as well as penetrating and covering the material to be bound, solidifying or gelling, and exhibiting excellent binding ability. The present invention has been completed based on this knowledge.

[Means for Solving the Problems] In other words, the present invention was prepared by adding 100 parts by weight of a 15 to 75% v/v% ethyl alcohol aqueous solution, sodium casenate, potassium casenate, calcium casenate, and a molten salt. Casein with film-forming ability, which is obtained by blending 5 to 250 parts by weight of at least one type selected from the group consisting of rennet casein (hereinafter, the above four types of casein processed products are referred to as casein derivatives) and homogenizing it. It is the material.

The present invention will be explained in detail below.

Casein derivatives suitable for the purpose of the present invention include commercially available quality sodium casein, potassium casein I~,
Calcium casenate, rennet casein which has been heat-treated with addition of molten salt, or a mixture thereof is used. Calcium casenate contains soluble co-precipitated proteins with normal calcium casenate-1. Furthermore, rennet casein that has been heat-treated with the addition of molten salt refers to commercially available rennet casein, water, and alkali phosphate salts and alkali polyphosphate salts known as cheese molten salts.
It is obtained by adding an organic acid alkali salt and melting it by heating. Rennet casein does not dissolve in water and does not exhibit any viscosity.

Heat melting is performed until it becomes viscous. It is not necessary to process until it becomes a completely water-soluble type, and it is sufficient if it becomes liquid or viscous, and this treatment can be carried out almost in the same way as the molten salt addition and heating treatment during the production of process cheeses.

Note that the properties of the casein material of the present invention vary somewhat depending on the type of casein derivative used. Sodium casenate and potassium casenate provide products with high hydration and high binding properties, while calcium casenate provides products with good extensibility and strong thermoplasticity, and the hydration property is lower than that of the previous one. lower than that. The material obtained from rennet casein has good extensibility and thermoplasticity, and when this material is used and heat treated such as roasting or steaming, it becomes a strong gelled product. Therefore, depending on the intended use of the casein material of the present invention, it is preferable to use an appropriate mixture of the above four types of casein derivatives.

Therefore, by appropriately mixing and using the above-mentioned four types of casein derivatives, casein materials with different properties can be obtained.

Ethyl alcohol concentration suitable for the purpose of this invention is 15-7
If it is less than 15 v/v%, the desired effect of the present invention cannot be sufficiently obtained, and if it exceeds 75 v/v%, the protein becomes aggregates and film forming ability cannot be obtained. The most preferred alcohol concentration is the type of casein derivative described above.

The content 9 varies somewhat depending on the purpose of use of the casein material of the present invention. For example, in the case of sodium or potassium casenate, a 15-60 V/cm% alcohol aqueous solution is preferable, and in the case of calcium casenate, 35-75 v/
v% alcohol aqueous solution is preferable, and in the case of rennet casein subjected to heating treatment with addition of molten salt, it is 20 to 65 v/%.
v% is preferable. Furthermore, when the casein derivative content is high, a high concentration aqueous ethyl alcohol solution is generally preferred, and when producing a film or sheet, a high concentration aqueous alcohol solution is preferred in order to obtain better extensibility.

In addition, the v/v% ethyl alcohol aqueous solution referred to in the present invention refers to the remaining liquid volume (pure ethyl alcohol, water.

(Total volume of liquid substances such as liquid polyhydric alcohols listed below)
It is expressed as a percentage by volume of pure ethyl alcohol contained in it.

When used for purposes other than food, methyl alcohol is useful instead of ethyl alcohol.

The amount of casein derivative used in the present invention is preferably 5 to 250 parts by weight per 100 parts by weight of the aqueous ethyl alcohol solution. For example, among these, 5 to 15 parts by weight is suitable for use as a binder by spraying onto other solid materials. For example, if the casein material of the present invention is sprayed onto shaved bonito and pressed, a shaved bonito sheet that is hard to tear can be obtained.

Similarly, amounts of about 15 to 40 parts by weight are suitable for making thin edible films or for coating other solid food materials by spraying or dipping;
Those of about 0 to 100 parts by weight are suitable for making re-formed foods by roll pressing at relatively low temperatures and low pressures.
Those containing 0 to 250 parts by weight are suitable for molding by extrusion from a die at high temperature and under high pressure.

The casein material of the present invention can be easily obtained by blending the above-mentioned ethyl alcohol aqueous solution and at least one casein derivative and homogenizing the mixture. The blending method is not particularly limited, and examples include a method of blending an ethyl alcohol aqueous solution adjusted to an effective concentration and a casein derivative, and a method of blending a casein derivative, ethyl alcohol, and water to a predetermined concentration. This can be done by a method such as Although the order in which the casein derivative, ethyl alcohol, and water are mixed is not limited, in order to prevent maternity powder, it is preferable to add alcohol to the casein material in advance and then add water.

With only the above formulation, the casein derivative becomes a white aggregate and does not have film-forming ability. In order to have film-forming ability, sufficient contact between the casein derivative and ethyl alcohol is required, and for this purpose the casein formulation described above must be homogenized. This homogenization is not particularly limited and can be carried out by a conventional method, for example, by treating the casein mixture with a stirrer or mixer, or by heating and stirring. The level of homogenization is such that the protein is uniformly suspended or dissolved and the entire casein formulation is sensually uniform.

At this time, the protein does not necessarily need to be in a soluble form, but if a heating step is not included in the process of using hydrogen, it is preferable to heat it to 40°C or higher to make it a soluble form. The above-mentioned soluble type can be easily determined as it has a transparent color. The heating temperature required to make the casein derivative into a dissolved form varies depending on the type of casein derivative, its concentration, and the concentration of alcohol, and is preferably 40° C. or higher. Then, it may be heated to 80° C. or higher in a closed container. The casein material homogenized in this way has film-forming ability.

As described above, the casein material of the present invention can be easily produced without requiring any special technology or equipment.

In addition to the above-mentioned compounds, the casein material of the present invention may optionally contain polyhydric alcohols such as glycerin, sorbitol, and maltitol, which are known as membrane strengthening agents, fatty acid esters of polyhydric alcohols, or their phospholipids. , and oligosaccharides such as maltose, or bubbles to change the physical properties and flavor of the membrane 9 Edible oil, geladine, collagen, CMC
There is no problem in adding thickeners, seasonings, spices, fragrances, etc. However, it is not preferable to add substances that cause protein aggregation, such as vinegar or large amounts of salt.

Since the casein material of the present invention contains water and ethyl alcohol, it is preferably stored at low temperatures to prevent drying and evaporation. When using the casein material of the present invention, it is preferable to use it at a high temperature (approximately 40 to 70"C) rather than a low temperature to improve its extensibility.

The casein material of the present invention obtained as described above has extensibility, thermoplasticity, stringability, and has excellent film-forming ability and binding ability.

The casein material of the present invention having such characteristics has the following uses.

The casein material of the present invention can be made into an edible film by adding glycerin as a plasticizer and using a known method such as a drum method. This edible film is suitable for wrapping food products. For example, if you wrap inari sushi with this film, the sushi will not get oily and sticky on your fingers. This film has hydration properties, so treating it with pyroligneous acid (wood vinegar) increases its water-resistance and makes it a material for casings. Further, when the casein material of the present invention is mixed with seaweed powder, bonito flakes, sesame seeds, seasonings, and spices and then formed into a film, a flavored edible film is obtained.

In addition, the casein material of the present invention is mixed with livestock meat, fish meat, starch, seasonings, and spices, and then pressed with a pressing roller to a thickness of 2 cm.
When the product is formed into a sheet of approximately 100° C. and further roasted at approximately 160 to 200° C. or heat-treated with cooking oil, a flavored food product with chewing properties similar to processed squid meat products is obtained. Furthermore, when the above mixture is shaped into a hamburger and steamed, a composite reshaped food with good binding properties is obtained. At this time,
By roasting, heating with cooking oil, or steaming, the casein material of the present invention becomes a gelatinized product that binds other food materials and gives a texture similar to meat tissue.

When the amount of the casein material of the present invention added is large, a tough textured product is obtained, and when it is small, a soft textured product is produced. In addition, a soft tissue material can be obtained from a sodium caseinate-based casein material, a material with a tough texture can be obtained from a rennet casein-based material, and something intermediate between the two can be obtained from a calcium casein material.

In addition, the casein material of the present invention can be used to make thermoplastic and stringy foods such as melty cheese, chewing gum materials, and brandy-containing sweets due to its good alcohol retention properties. In addition, processed cheese containing rennet casein that has been heat-treated with the addition of molten salt has 15 to 75%
Add v/v% ethyl alcohol and mix with heating to obtain a melty cheese sheet. In addition to food products, the casein material of the present invention has good extensibility and spreadability, so it can be used as a sizing material for cosmetic bag materials and paper. For industrial use, inexpensive methyl alcohol can be used instead of ethyl alcohol.

Further, when the casein material of the present invention is dried by a method such as freeze-drying while maintaining the molecular arrangement as much as possible, a casein material powder having film-forming ability can be obtained.

Furthermore, edible fiber can be obtained by extruding the casein material of the present invention into thread form from a die.

[Function] Ethyl alcohol is generally recognized as a denaturing agent and a coagulating precipitant for proteins, but the casein material of the present invention dissolves or suspends casein derivatives in an aqueous solution of ethyl alcohol with an intermediate concentration of 15 to 75% v/v. Because it is turbidly dispersed, the intramolecular and intermolecular bonds due to protein hydrogen bonds, hydrophobic bonds, ionic bonds, etc. are controlled, and the molecules become elongated, improving the stringiness and extensibility of the film. It is estimated that the formation ability will be improved.

Furthermore, when the casein material of the present invention is mixed or attached to other solid food materials, compressed or remolded, and then stored, the casein material will solidify or gel while permeating the other solid food materials, resulting in good formation. It is presumed that this will have a good wearing effect.

[Example] Next, the present invention will be explained in more detail by showing test examples and examples.

Test Example 1 30g of sodium casenate for commercial food at 55V/V
% ethyl alcohol aqueous solution, 1.00 g, plus 60°
C. and stirred for 5 minutes using a high-speed homogenizer (manufactured by Nippon Seiki, Model 8M) to dissolve. Similarly, 40 g of commercially available calcium casenate is added to 200 g of a 55 v/v% ethyl alcohol aqueous solution, heated to 60°C, and similarly stirred for 5 minutes to dissolve. 40 g of commercially available rennet casein, 90 ml of water, and sodium tripolyphosphate for food additive 1
．． Add 2g and stir at 70℃ for 10 minutes. When it becomes transparent, add 110ml of ethyl alcohol and stir again at 70℃.
Stir for 5 minutes at 0°C to dissolve. Next, for each casein, a control sample containing only water and no ethyl alcohol is prepared. The viscosity of these liquids was measured using a rotation type B-type viscometer (manufactured by Niura System Co., Ltd., VS-AI type), and the cP value was determined. Next, a viscometer for measuring the flow distance of structural viscous materials (manufactured by Senco, Postwick type)
The flow measured in Table 1), the distance Cl flowed in 30 seconds
I asked for 11. The results are shown in Table 1. The reason why the casein concentration and measurement temperature are different is that the casein solidifies when it is applied to the two viscometers described in 1 and cannot be measured, or the viscosity is so low that it is outside the measuring machine of the flow type viscometer. The casein concentration and measurement temperature were adjusted as shown in Table 1. Even so, there was something that could not be measured, or the presence or absence of ethyl alcohol was the viscosity of the liquid.

The influence on fluidity can be seen in Table 1. In the case of sodium casenate, both viscosities were lower for the one containing ethyl alcohol, and good extensibility was observed. In the case of calcium casenate, it did not dissolve at all in water and showed no viscosity, but it completely dissolved in a 55 v/v% ethyl alcohol aqueous solution and showed a viscosity as shown in Table 1. In the case of rennet casein, the difference in viscosity depending on the presence or absence of ethyl alcohol is the greatest, and it is difficult to measure with a rotational viscometer without ethyl alcohol unless the temperature is raised to 50°C; Even at a low temperature of 10°C, it flowed more than 30 cm in 30 seconds using a flow viscometer, showing good extensibility, but the one that did not contain ethyl alcohol solidified and did not flow. In this way, it was revealed that the viscosity of the ethyl alcohol-containing material was lower than that of the water-only material, and the material had better fluidity and extensibility.

Test Example 2 As shown in Table 2, 200 g of sodium casenate (commercial food grade) was placed in each area, and then ethyl alcohol was added in the amounts shown in Table 2 to all but one area, and the areas were thoroughly moistened. , add the amount of water shown in Table 2 to each and stir.

White aggregates are formed in areas with high alcohol concentrations. Then, the materials in all the groups were heated to 65°C, stirred for 5 minutes using the high-speed homogenizer used in Test Example 1, and dissolved (3-
6) or form a stable cloudy suspension (7 and 8).

Particulate aggregates remain in the 9.10th section. 20mI from each and bet kept at 45°C! A transparent film is obtained by gently pouring the mixture onto a polyethylene resin plate and cooling and drying it at room temperature for 20 hours. Poor extensibility shown in Table 2 indicates that the film area is small, resulting in a thick film, or that the film thickness is uneven.
Good extensibility means that a film with a wide uniform thickness can be obtained. Poor film forming ability refers to whether the film surface is uneven (1
, 2nd section) 9 Those that do not become granular and form a film (9th and 10th sections). The term "film-forming ability" refers to a film that has a uniform, smooth surface and is strong in physical strength. These films were immersed on wood at 20° C. for 12 hours to examine the state of the film, but all of them dissolved in the wood and showed hydration but no water resistance.

2.1 Test Example 3 Ten sections were prepared in the same way as Test Example 2, and calcium casenate, ethyl alcohol, and water were blended as shown in Table 3 and stirred gently by hand. Immediately after blending, calcium casenate was dissolved considerably only in 6 sections, but in other sections, calcium casenate was not dissolved. This is 6
When heated to 5°C and stirred for 5 minutes using the high-speed homogenizer used in Test Example 1, sections 5.6.7 became transparent and dissolved, while sections 63° and 4.8 became a cloudy suspension and no precipitate was observed. . No dissolution was observed in sections 1.2 and precipitates were observed, and granular aggregates were observed in sections 9.10. When these were formed into a film in the same manner as Test Example 2, no film was formed in sections 1, 2, 9, and 10;
After drying, powder (1st, 2nd) or granular (9th, 10th)
It became. The samples in sections 3 to 8 were formed into a film, and the films in sections 5 to 7 were particularly thin and uniform. The water availability and #aqueous properties of these were investigated in the same manner as in Test Example 2, but 3.
The membranes in sections ~8 were also hydrated, and the membranes swelled and became weak.

Test Example 4 To 2,000 g of commercially available rennet casein, add 60 g of sodium tripolyphosphate and 3,940 g of water to 70~
The mixture was heated and mixed at 75°C for 10 minutes to obtain a rennet casein treated product. 600 g of this was placed in sections 2 to 9 of Table 4 (equivalent to 200 g of rennet casein raw material), and 200 g of rennet casein powder was placed in section 1. Then, as shown in Table 4, edyl alcohol and water were added and mixed. These were heated to 60°C and stirred for 5 minutes using the high-speed homogenizer used in Test Example 1, and when the temperature reached 45°C, they were each formed into a film according to Test Example 2. The samples in sections 1 and 2 had a high viscosity even at 45°C and did not flow and expand, forming a lump (section 1) and a thick film (section 2). In sections 3 to 8, thin films with extensibility were obtained. Those in the 9th ward become aggregates,
There was no film-forming ability. When the obtained membranes (sections 3 to 8) were treated with water in the same manner as in Test Example 2, the membranes softened and swelled, but did not tear. Therefore, it is known that the water resistance of membranes becomes weaker in the order of rennet casein, calcium casenate, and sodium casenate membranes.

Example 1 50 g of sodium tripolyphosphate for food additives and 1,500 g of water were added to 1,000 g of commercially available rennet casein, and the mixture was stirred at 80° C. for about 15 minutes, resulting in a transparent and viscous substance. This is rennet casein that has been heat-treated with the addition of molten salt. Add 1.2 ethyl alcohol to this
0hj+ is added, heated to 50° C., and stirred for 10 minutes with a conventional propeller-type stirrer until homogeneous, to obtain a casein material with film-forming ability. After adding and mixing 600 g of glycerin to the casein material, the mixture was kept at 50°C and stretched onto a Teflon film belt with guardrails at both ends, and dried by passing it through a ventilation dryer together with the Teflon film to reduce the moisture content to approx. When the water content reaches 13-18%, it peels off from the Teflon substrate and dries further, resulting in a moisture content of 1.
Set to 0%. According to this method, a transparent film having an arbitrary thickness of 0.05 to 1.0 mm can be obtained. 0.05~0
．． The 1 mm thick film was similar in appearance to polyvinylidene chloride film for food packaging. The thickness of the film can be easily adjusted by adjusting the casein concentration, the ethyl alcohol concentration, the temperature of the solution during stretching, etc. Also, a drum dryer method can be used instead of Teflon film. Since ethyl alcohol has thermoplasticity and evaporates quickly, it is easily formed into a film by drying and subsequent cooling. This film can be used for edible film packaging of fast food foods such as cooked rice packaging and Henhager packaging. This thickness 0.1+a
+w, 13% moisture film had a tensile strength of 1-15 kg/m+*2 at 80% relative humidity.

The tensile strength of a film made under the same conditions but without ethyl alcohol was 0.25 kg/+mm.

In addition, 3,600 g of casein material with film-forming ability made of the above-mentioned rennet casein, 800 g of collagen powder for meat processing, and 1,500 mI of a 40 v/v% ethyl alcohol aqueous solution! , add 600 g of glycerin and mix at 60°C, make a film with a thickness of about 1.01 mm using the same method as above with SO"C, spray with pyroligneous vinegar before peeling it off from the Teflon substrate, and dry it further. Moisture content 1
A film containing 5% casein and collagen was obtained. This film was uniform, had a good texture, had good water resistance, and could be used as a casing material.

Example 2 70 g of sodium casenate was dissolved in 30 v/v% ethyl alcohol aqueous solution 1.0 OhI! Add to. At this time, a white agglomerated precipitate is formed, or a homogeneous suspension is obtained by applying the high-speed homogenizer used in Test Example 1 to obtain a casein material having film-forming ability. This solution does not form agglomerated precipitates even when stored at room temperature (20° C.). Spray this liquid on the shaved pieces of bonito flakes as evenly as possible, and
When 0% starts to feel wet, stop spraying. The shavings to which the binder was attached were pressed by a pressing roller heated to about 60° C., and dried to obtain a bonito flakes sheet.

If you spray a 7% sodium casenate aqueous solution without using ethyl alcohol, the liquid will come out in particles during spraying due to its poor extensibility, and the binding material will adhere unevenly to the scraped pieces, making it difficult to obtain a good quality sheet. I couldn't.

Example 3 2 kg of a 40 v/v% ethyl alcohol aqueous solution was added to 2 kg of calcium casenate, and the mixture was stirred at 65°C for 910 minutes using a conventional propeller type stirrer to dissolve the calcium casenate, thereby obtaining a casein material having film-forming ability. 1 kg of cornstarch and 0.0 kg of maltose are added to the casein material.
Add 5kg of mirin, 0.5kg of mirin, 0.01kg of monosodium glutamate, and 15kg of a commercially available furikake combination product (bonito flakes, seaweed, sesame seeds, seasoning 1 salt).6
Mix in a kneader at 06C. This material was sticky like rice cake at 60°C. This is rolled out into a strip using a pressing roller, and then cut into a thin wire using a fine wire cutting machine and cooled to room temperature. At room temperature, it becomes a stiff linear shape, but this is again pressed with a pressing roller and bonded to a thickness of about 2 mm to obtain a sheet. This sheet is dried with ventilation at about 60°C, and then roasted at 140 to 160°C until it becomes slightly dark brown. To prevent deformation, the roasting is carried out by introducing the belt between both sides of a wire mesh belt, which is provided on two upper and lower sides. After the roasted sheet was cooled, it was cut into pieces of 20 cm in width and 100 cm in length. This was a reshaped food with the texture of squid and a blend of bonito flakes, seaweed, and sesame flavor.

In such reshaped foods, for example, plant protein-based meat-like foods, the flavor components and protein materials tend to disintegrate when chewed, and crystals give a sense of unity without separating the two. . It is thought that the casein material spread uniformly to other food materials, giving them a sense of unity.

Example 4 1,500 ml of water to 1,000 g of rennet casein
', Sodium pyrophosphate (10H20) 30
After adding 10 g of sodium citrate (2H2O) and heating to 80°C and stirring for about 10 minutes, the cloudy white color gradually disappears and it becomes a viscous substance with a transparent feel. Furthermore, 500 g of potassium casenate was added after dispersing it in ethyl alcohol, and then stirred at 60°C for 5 minutes using the high-speed homogenizer used in Test Example 1 to obtain a uniform viscous liquid, in which the casein material of the present invention was added. Obtained.

500g of this casein material and commercially available raw beef (minced meat)
Add 1,500 g and appropriate amounts of seasonings and spices and mix at 60°C. This was extruded using a meat grinder, formed into a sheet, dried through ventilation, and further roasted or heated with oil to obtain a chewable beef jerky-like flavored food. If ethyl alcohol is not used at this time, casein as a binding agent will not be sufficiently spread between the meat blocks, and will become granular, localized, and exhibit no binding effect. For example, when observing a cross section of this product, casein is scattered as white grains. However, in the case of using ethyl alcohol, no white particles were observed at all, indicating that it was spread uniformly.

Example 5 1,000 g of the rennet casein-based casein material obtained in Example 1 was mixed with maltose (powder) HOg and 3 g of glyceryl stearate, and then freeze-dried. When water was added to the obtained dried product and the film-forming ability was examined, the film-forming ability was lower than that before drying, but compared to the freeze-dried product obtained without ethyl alcohol. Excellent film forming ability3
Also.

[Effects of the Invention] The casein material of the present invention has good extensibility, thermoplasticity, stringability, and excellent binding properties and film-forming ability, so it has the following uses.

A thin film can be easily made from the casein material of the present invention, and this film can be used for food packaging, and other food materials such as bonito flakes, seasonings, etc. can be added to make reshaped food. When added to livestock meat, fish meat, etc. and heat-treated, the protein in the casein material of the present invention gels into a meat-like tissue that exhibits binding properties and also serves as a source of protein.

In addition, it can be used as a material for foods and confectionery that takes advantage of its thermoplasticity, stringiness, chewability of gelled products, and alcohol retention properties.

In addition to food, its properties can be used to make cosmetic bags, casein sizing material for paper, etc.

Claims (1)

[Claims] (1) 15-75v/v% ethyl alcohol aqueous solution 10
0 parts by weight and 5 to 250 parts by weight of at least one selected from the group consisting of sodium casenate, potassium casenate, calcium casenate, and rennet casein treated with heating with addition of molten salt are blended and homogenized. Casein material with film-forming ability.