JPS63109736A - Novel solid food containing whey protein - Google Patents
Novel solid food containing whey proteinInfo
- Publication number
- JPS63109736A JPS63109736A JP25662086A JP25662086A JPS63109736A JP S63109736 A JPS63109736 A JP S63109736A JP 25662086 A JP25662086 A JP 25662086A JP 25662086 A JP25662086 A JP 25662086A JP S63109736 A JPS63109736 A JP S63109736A
- Authority
- JP
- Japan
- Prior art keywords
- whey protein
- protein concentrate
- heating
- solid food
- whey
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 48
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 48
- 235000021119 whey protein Nutrition 0.000 title claims abstract description 38
- 235000021055 solid food Nutrition 0.000 title claims abstract description 12
- 239000012141 concentrate Substances 0.000 claims abstract description 25
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 239000005862 Whey Substances 0.000 claims abstract description 10
- 230000015271 coagulation Effects 0.000 claims abstract description 9
- 238000005345 coagulation Methods 0.000 claims abstract description 9
- 235000013351 cheese Nutrition 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 230000001112 coagulating effect Effects 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 239000007864 aqueous solution Substances 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 229920001817 Agar Polymers 0.000 claims abstract description 4
- 239000008272 agar Substances 0.000 claims abstract description 4
- 239000006227 byproduct Substances 0.000 claims abstract description 4
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 4
- 239000005017 polysaccharide Substances 0.000 claims abstract description 4
- 150000004804 polysaccharides Chemical class 0.000 claims abstract description 4
- 235000018102 proteins Nutrition 0.000 claims abstract description 4
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 3
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 3
- 229920002472 Starch Polymers 0.000 claims abstract description 3
- 229940023476 agar Drugs 0.000 claims abstract description 3
- 239000000783 alginic acid Substances 0.000 claims abstract description 3
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 3
- 229920000615 alginic acid Polymers 0.000 claims abstract description 3
- 229960001126 alginic acid Drugs 0.000 claims abstract description 3
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 3
- 229940046240 glucomannan Drugs 0.000 claims abstract description 3
- 239000008107 starch Substances 0.000 claims abstract description 3
- 235000019698 starch Nutrition 0.000 claims abstract description 3
- 229940032147 starch Drugs 0.000 claims abstract description 3
- 150000001875 compounds Chemical class 0.000 claims abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000010775 animal oil Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 235000019198 oils Nutrition 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 235000019737 Animal fat Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000002304 perfume Substances 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 239000007787 solid Substances 0.000 description 9
- 239000007788 liquid Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000002585 base Substances 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000011121 sodium hydroxide Nutrition 0.000 description 4
- 244000144972 livestock Species 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- MPPQGYCZBNURDG-UHFFFAOYSA-N 2-propionyl-6-dimethylaminonaphthalene Chemical compound C1=C(N(C)C)C=CC2=CC(C(=O)CC)=CC=C21 MPPQGYCZBNURDG-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 229910001854 alkali hydroxide Inorganic materials 0.000 description 1
- 150000008044 alkali metal hydroxides Chemical class 0.000 description 1
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 1
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019488 nut oil Nutrition 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
Abstract
Description
【発明の詳細な説明】
本発明は乳清より得られる新規な固型食品に関する。更
に詳しくは本発明は乳清蛋白濃縮物を加熱凝固して得ら
れる新規なチーズ状食品に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel solid food obtained from whey. More specifically, the present invention relates to a novel cheese-like food obtained by heating and coagulating whey protein concentrate.
乳清は乳からチーズを製造する際に副生ずる黄色の液体
部分をさし、乳糖、乳清蛋白質、水溶性ビタミン類およ
びミネラルが含まれており極めて栄養的価値の高いもの
である。しかしながら乳清自体は、■チーズの製造過程
で乳酸発酵させるので腐敗しゃすい■水っぽくて味が悪
いなどの欠点を有しており、その多くは家畜の飼料とし
ての利用に限られていた。また近年膜技術の進歩したた
め乳清中の各成分の分離が可能となり、その一部は飲料
として市販されているが、食品として利用範囲は極めて
少ない。Whey is a yellow liquid that is produced as a by-product when cheese is made from milk.It contains lactose, whey protein, water-soluble vitamins, and minerals, and has extremely high nutritional value. However, whey itself has drawbacks such as: (1) It undergoes lactic acid fermentation during the cheese manufacturing process, so it is susceptible to spoilage; (2) It is watery and tastes bad, and its use is mostly limited to livestock feed. In addition, recent advances in membrane technology have made it possible to separate each component in whey, and although some of it is commercially available as a beverage, its use as a food is extremely limited.
乳清を膜処理せしめ単離した各成分のうち栄養的に最も
価値の高いのは乳清蛋白質である。乳清蛋白質はその構
成アミノ酸として必須アミノ酸を多量に含み、かつその
バランスが優れており、しかも消化吸収され易いという
特性を有している。Among the components isolated by subjecting whey to membrane treatment, the one with the highest nutritional value is whey protein. Whey protein contains a large amount of essential amino acids as its constituent amino acids, has an excellent balance, and is easily digested and absorbed.
乳清タン白質のいま一つの価値は、このような良質タン
白質が脂肪を含まない粉末状に得られることである。す
なわち、良質の動物タン白質である畜肉類は、程度の差
こそあれ脂肪を含んだかたちで食用に供される。しかし
、畜肉類に多量に含まれる飽和脂肪酸は、成人病を発症
させる引きがねとなることは定説になっている。したが
って、良質のタン白質でありながら、脂肪を含まない粉
末として得られる乳清タン白質は食品として大きな価値
を打する。Another value of whey protein is that such high-quality protein is available in fat-free powder form. In other words, livestock meat, which is a high-quality animal protein, is edible in a form that contains varying degrees of fat. However, it is well-established that saturated fatty acids, which are contained in large amounts in livestock meat, are a trigger for the development of adult diseases. Therefore, whey protein, which is a high-quality protein but can be obtained as a fat-free powder, has great value as a food product.
また、乳清タン白質は脂肪と高い親和性を持っていて、
脂肪を分子内に抱き込んだかたちで乳化させることがで
きる。したがって、循環器疾患を有効に防御するといわ
れる不飽和脂肪酸を含む油脂、例えばエイコサペンタエ
ン酸を多量に含む魚油、リノール酸を多量に含む植物油
など、および高血圧症の予防効果を示すといわれる各種
のナツツ油などを水に乳化させる目的に極めて適してい
る。In addition, whey protein has a high affinity with fat,
It can emulsify fat by enclosing it within its molecules. Therefore, oils and fats containing unsaturated fatty acids that are said to effectively protect against cardiovascular diseases, such as fish oil that contains large amounts of eicosapentaenoic acid and vegetable oils that contain large amounts of linoleic acid, as well as various oils that are said to have a preventive effect on hypertension. It is extremely suitable for emulsifying nut oil, etc. in water.
本発明者等は乳清蛋白質の有効な利用法につき鋭意研究
した結果乳清蛋白濃縮物を加熱凝固して得られる固型な
いしゲル状物が、風味および栄養学的にみて優れた価値
を存することをみいだし更に検討を加え本発明を完成す
るに至った。The inventors of the present invention have conducted extensive research into the effective use of whey protein, and have found that the solid or gel-like product obtained by heating and coagulating whey protein concentrate has excellent flavor and nutritional value. After discovering this and conducting further studies, we have completed the present invention.
本発明において乳清蛋白濃縮物としてはチーズを製造す
る際に副生する新鮮乳清より低分子化合物を除き、適当
量まで濃縮したものかまたは乳清蛋白濃縮粉末の水溶液
が用いられる。なお乳清蛋白濃縮粉末は既に市販されて
おり、例えばラフプロダン（デンマーク、ダンプロ社製
）がある。In the present invention, the whey protein concentrate used is fresh whey produced as a by-product during cheese production, with low molecular weight compounds removed, and concentrated to an appropriate amount, or an aqueous solution of concentrated whey protein powder. Note that concentrated whey protein powder is already commercially available, such as Rough Prodan (manufactured by Danpro, Denmark).
次いでとの乳清蛋白濃縮物を加熱凝固すると固型ないし
ゲル状物が得られるが、凝固は使用する乳清蛋白濃縮物
の加熱温度およびｐＨに大きく影響される。ゲル状の固
型物を得るための加熱温度は、７０〜９０℃の範囲が好
ましい。次表にラフプロダン水溶液（全固型物濃度２５
％）を用いた場合の加熱温度による凝固状態を示す。When the whey protein concentrate is then coagulated by heating, a solid or gel-like substance is obtained, but coagulation is greatly influenced by the heating temperature and pH of the whey protein concentrate used. The heating temperature for obtaining a gel-like solid substance is preferably in the range of 70 to 90°C. The following table shows rough prodan aqueous solution (total solids concentration 25
%) is used, the solidification state depending on the heating temperature is shown.
表
表で明らかなように６０℃の加熱では、乳清蛋白質は変
性ゲル化を起こさず、少な（とも７０伊℃以上の加熱が
必要である。次に乳清蛋白濃縮物の凝固に及ぼすｐＨの
影響を調べた実験では、加熱温度７０〜９０℃でｐＨ４
，０未満では乳清蛋白濃縮物は凝固せず、ｐＨ４，０〜
８．５の間が最も好ましい凝固状態、例えばクツキング
カード状または卵白を熱凝固させた状態のものが得られ
る。As is clear from the table, whey protein does not undergo denaturation and gelation when heated at 60 °C, and heating to a temperature of 70 °C or higher is necessary. In an experiment to investigate the effect of
, the whey protein concentrate does not coagulate at pH 4.0 to 0.
8.5 is the most preferable coagulation state, for example, a cookie cutter or a heat coagulated egg white can be obtained.
このｐＨの調整は、水酸化アルカリ類、例えば苛性ソー
ダ水溶液を用いて行なわれる。乳清蛋白濃縮物の固さは
、その全固型物濃度にも影響されるが、蛋白質として１
５〜５０％含有する乳清蛋白濃縮物を用いることにより
最も好ましい凝固状態のものが得られる。This pH adjustment is carried out using an alkali hydroxide such as an aqueous solution of caustic soda. The hardness of whey protein concentrate is also affected by its total solids concentration, but the hardness of whey protein concentrate is
The most favorable coagulation state is obtained by using a whey protein concentrate containing 5-50%.
乳清蛋白濃縮物よりこのように処理して得られる凝固物
は、そのまま固型食品として供することも可能であるが
、チーズ様の食品とするために動物性油脂、植物性油脂
、食塩および香料を加えることができる。また得られた
凝固物の風味は、使用する乳清蛋白ｒＱ縮物の品質によ
って左右されることが多いが、風味は乳清蛋白濃縮物ま
たはこの乳清蛋白濃縮物に油脂および食塩を加えたもの
を乳酸発酵することにより改良される。なお、加熱凝固
の際にアルギン酸、澱粉、グルコマンナン、寒天等の多
糖類を、乳清蛋白濃縮物を含む加熱凝固用混合物に対し
、０．１〜１０％（Ｗ／Ｖ）を添加することで、更に優
れたチーズ様の固型食品が製造できる。The coagulated product obtained by processing whey protein concentrate in this way can be served as a solid food as it is, but in order to make it into a cheese-like food, animal oil, vegetable oil, salt, and flavoring may be added. can be added. In addition, the flavor of the obtained coagulated product is often influenced by the quality of the whey protein rQ condensate used, but the flavor is determined by the quality of the whey protein rQ condensate used. It is improved by lactic acid fermentation. In addition, during heat coagulation, polysaccharides such as alginic acid, starch, glucomannan, agar, etc. should be added in an amount of 0.1 to 10% (W/V) to the heat coagulation mixture containing whey protein concentrate. With this, even better cheese-like solid foods can be produced.
粉末乳清蛋白濃縮物２０％（Ｗ／Ｖ１以下同様）、植物
油脂３．０％、乳糖２．０％、食塩０．５％を水に懸濁
し、混合、溶解させる。次に温度を６０°Ｃに上昇させ
てから均質機にかけ、１５０ｋｇ／ ｃ ｊでホモジナ
イズする。均質化した液は温度６３〜６８℃に３０分間
維持し、殺菌する。20% powdered whey protein concentrate (W/V1 and below), 3.0% vegetable oil, 2.0% lactose, and 0.5% salt are suspended in water, mixed, and dissolved. The temperature is then increased to 60°C and then homogenized in a homogenizer at 150 kg/cj. The homogenized liquid is maintained at a temperature of 63-68° C. for 30 minutes to sterilize it.
実施例２゜
実施例１．によって製造したベースミックスを２０〜３
０℃に保ちながら苛性ソーダでｐＨ８゜３に修正する。Example 2゜Example 1. 20 to 3 base mixes manufactured by
Correct the pH to 8°3 with caustic soda while maintaining the temperature at 0°C.
次いでベースミックスの２％に相当する寒天を加えて混
合し、８５℃に３０分間加熱した。加熱終了後に液を型
枠に受けて、１０°Ｃに冷却するとチーズ様の固形物が
得られた。Agar corresponding to 2% of the base mix was then added, mixed, and heated to 85° C. for 30 minutes. After heating, the liquid was placed in a mold and cooled to 10°C to obtain a cheese-like solid.
実施例３゜
実施例１で得られるベースミックスを３０℃に冷却し、
予め１夜培養した乳酸菌のスターターを５％添加した。Example 3゜The base mix obtained in Example 1 was cooled to 30°C,
A 5% starter of lactic acid bacteria that had been previously cultured overnight was added.
混合液は３０℃でｐＨが４．６〜５．０まで低下するま
で発酵させ、次いで２Ｎの苛性ソーダを添加してｐＨＥ
３．１に修正した。この液を８５°Ｃで５分間撹拌しつ
つ加熱殺菌を行った。５分後に液を１０℃まで急速に冷
却すると、全体的に均質で粘り気があるカードが得られ
る。The mixture was fermented at 30°C until the pH decreased to 4.6-5.0, and then 2N caustic soda was added to adjust the pH.
Fixed to 3.1. This liquid was heat sterilized while stirring at 85°C for 5 minutes. After 5 minutes, the liquid is rapidly cooled to 10° C., resulting in an entirely homogeneous and sticky curd.
この操作によって得られるチーズ様固形物は、粉末乳清
７０縮物に特有の倉庫具が消失している。The cheese-like solid obtained by this operation lacks the storage features characteristic of powdered whey 70-condensed product.
実施例４゜
ラフプロタン（デンマーク、ダンプロ社製造の乳清蛋白
濃縮物）６３３ｇを水１２２７ｍ１に溶解し、生クリー
ム１１１０ｇを添加する。液を撹拌しつつ６３°Ｃに加
温し、食塩３０ｇを添加する。Example 4 633 g of rough protan (whey protein concentrate manufactured by Danpro, Denmark) is dissolved in 1227 ml of water, and 1110 g of fresh cream is added. The liquid was heated to 63°C while stirring, and 30 g of common salt was added.
次に圧力１００ｋｇ／ｃ♂で均質化を行うと水中に乳脂
肪が均一に懸濁した懸濁液が得られる。６３℃で加温す
る時間は３０分間とする。懸濁液は３０°Ｃに冷却し、
５％に相当する乳酸菌のスターターを添加して、３０℃
で６時間、発酵させる。発酵終了後に２Ｎ苛性ソーダを
加えてｐＨ８，０に修正し、９０℃で３０分間加熱殺菌
する。この液を型枠に流し込んで１０℃に冷却すると、
チーズ状に固化する。得られた固形物は、均一に凝固し
たチーズ、カード−に類似した食感を有し、組織はクリ
ーム状である。乳酸発酵したためにチーズ様の風味を有
する。Next, homogenization is performed at a pressure of 100 kg/c♂ to obtain a suspension in which milk fat is uniformly suspended in water. The time for heating at 63°C is 30 minutes. The suspension was cooled to 30°C.
Add lactic acid bacteria starter equivalent to 5% and heat at 30°C.
Let it ferment for 6 hours. After fermentation is complete, 2N caustic soda is added to correct the pH to 8.0, and the mixture is heat sterilized at 90°C for 30 minutes. When this liquid is poured into a mold and cooled to 10℃,
Solidifies into cheese. The resulting solid has a texture similar to uniformly coagulated cheese, curd, and is creamy in texture. It has a cheese-like flavor due to lactic acid fermentation.
実施例５゜
４５％脂肪含有生クリーム３７％、食塩１．０％、粉末
乳清蛋白（ラフプロタン）２１．０％、乳酸カルシウム
０．６６％、カロチンベース０゜０２％、第ニリン酸ソ
ーダ０．２２％および水４０．０％を以下に示す順序に
したがって混合処理して固形のチーズ様食品を得た。Example 5 37% fresh cream containing 45% fat, 1.0% salt, 21.0% powdered whey protein (rough protan), 0.66% calcium lactate, 0 2% carotene base, 0 sodium diphosphate .22% and water 40.0% were mixed according to the order shown below to obtain a solid cheese-like food.
持許出Ｉ領人 協用托泉４式小梢 （外５名）Take-out I Ryōjin Kyōyōsen Type 4 Kozue (5 other people)
Claims (1)
４．０乃至８．５で、７０℃乃至９０℃で加熱凝固して
得られる特許請求の範囲第１項記載の固型食品。 ３）温度を７０℃乃至９０℃に１０分乃至９０分間保持
せしめて加熱凝固して得られる特許請求の範囲第１項ま
たは第２項記載の固型食品。 ４）加熱凝固の際、植物性油脂、動物性油脂および／ま
たは食塩、香料等を混合せしめて得られる特許請求の範
囲第１項、第２項または第３項記載の固型食品。 ５）加熱凝固の際、澱粉、アルギン酸、グルコマンナン
、寒天等の多糖類の１種または２種以上を添加して得ら
れる特許請求の範囲第１項、第２項、第３項または第４
項記載の固型食品。 ６）乳清蛋白濃縮物を含む加熱凝固用混合物に対し０．
１〜１０％（Ｗ／Ｖ）の多糖類を添加して得られる特許
請求の範囲第５項記載の固型食品。 ７）乳酸菌により発酵処理せしめた乳清蛋白濃縮物を用
いて得られる特許請求の範囲第１項乃至第６項のいずれ
かの項記載の固型食品。 ８）乳清蛋白濃縮物が乳清蛋白濃縮粉末の水溶液および
／またはチーズ製造の際に副生する新鮮乳清より低分子
化合物を除き濃縮したものを用いる特許請求の範囲第１
項乃至第７項のいずれかの項記載の固形食品。[Claims] 1) A solid food obtained by heating and coagulating whey protein concentrate. 2) Whey protein concentrate with a protein concentration of 15% to 50% is adjusted to pH
4.0 to 8.5, and obtained by heating and coagulating at 70°C to 90°C. 3) The solid food according to claim 1 or 2, which is obtained by heating and solidifying the food by maintaining the temperature at 70°C to 90°C for 10 to 90 minutes. 4) The solid food according to claim 1, 2, or 3, which is obtained by mixing vegetable oil, animal oil, and/or salt, flavor, etc. during heating and coagulation. 5) Claims 1, 2, 3, or 4 obtained by adding one or more polysaccharides such as starch, alginic acid, glucomannan, and agar during heat coagulation.
Solid foods listed in section. 6) 0.0% for the heat coagulation mixture containing whey protein concentrate.
The solid food according to claim 5, which is obtained by adding 1 to 10% (W/V) of polysaccharides. 7) The solid food according to any one of claims 1 to 6, which is obtained using a whey protein concentrate fermented with lactic acid bacteria. 8) Claim 1 in which the whey protein concentrate is an aqueous solution of whey protein concentrate powder and/or a concentrate obtained by removing low-molecular compounds from fresh whey that is a by-product during cheese production.
The solid food according to any one of Items 7 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25662086A JPS63109736A (en) | 1986-10-28 | 1986-10-28 | Novel solid food containing whey protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25662086A JPS63109736A (en) | 1986-10-28 | 1986-10-28 | Novel solid food containing whey protein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63109736A true JPS63109736A (en) | 1988-05-14 |
Family
ID=17295145
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP25662086A Pending JPS63109736A (en) | 1986-10-28 | 1986-10-28 | Novel solid food containing whey protein |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63109736A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02124062A (en) * | 1988-11-02 | 1990-05-11 | San Ei Chem Ind Ltd | Production of acidic proteinaceous aqueous substance |
| JPH06335347A (en) * | 1993-05-27 | 1994-12-06 | Ezaki Glico Co Ltd | Production of beam curd-like food or the like |
| WO2001028356A3 (en) * | 1999-10-18 | 2001-11-01 | Muscletech Res And Dev Inc | Food supplement for increasing lean mass and strength |
| US6784209B1 (en) | 1999-10-18 | 2004-08-31 | Muscletech Research And Development Inc. | Food supplement for increasing lean mass and strength |
| JP2018512046A (en) * | 2015-04-16 | 2018-05-10 | グランビア ニュートリショナルズ （アイルランド） リミテッド | Method for producing a fermented whey protein product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5768737A (en) * | 1980-10-17 | 1982-04-27 | Nedore Nooranzu Purodeisentofu | Method and apparatus for continuously producing whey product |
| JPS57102147A (en) * | 1980-12-17 | 1982-06-25 | Nippon Oil & Fats Co Ltd | Food like soybean curd |
-
1986
- 1986-10-28 JP JP25662086A patent/JPS63109736A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5768737A (en) * | 1980-10-17 | 1982-04-27 | Nedore Nooranzu Purodeisentofu | Method and apparatus for continuously producing whey product |
| JPS57102147A (en) * | 1980-12-17 | 1982-06-25 | Nippon Oil & Fats Co Ltd | Food like soybean curd |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02124062A (en) * | 1988-11-02 | 1990-05-11 | San Ei Chem Ind Ltd | Production of acidic proteinaceous aqueous substance |
| JPH06335347A (en) * | 1993-05-27 | 1994-12-06 | Ezaki Glico Co Ltd | Production of beam curd-like food or the like |
| WO2001028356A3 (en) * | 1999-10-18 | 2001-11-01 | Muscletech Res And Dev Inc | Food supplement for increasing lean mass and strength |
| US6784209B1 (en) | 1999-10-18 | 2004-08-31 | Muscletech Research And Development Inc. | Food supplement for increasing lean mass and strength |
| AU784752B2 (en) * | 1999-10-18 | 2006-06-08 | Northern Innovations Holding Corp. | Food supplement for increasing lean mass and strength |
| US7795204B2 (en) | 1999-10-18 | 2010-09-14 | Northern Innovations And Formulations Corp. | Food supplement for increasing lean mass and strength |
| JP2018512046A (en) * | 2015-04-16 | 2018-05-10 | グランビア ニュートリショナルズ （アイルランド） リミテッド | Method for producing a fermented whey protein product |
| JP2021040647A (en) * | 2015-04-16 | 2021-03-18 | グランビア ニュートリショナルズ リミテッド | Method for making fermented whey protein product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6316043B1 (en) | Process for producing soy milk | |
| JPS5959151A (en) | Preparation of novel gelatinous food | |
| US4080477A (en) | Processed cheese-like product containing soy cheese | |
| RU2358435C2 (en) | Obtaining method of concentrated milk-white ingredient and following processed cheese production | |
| JP2004519252A (en) | Dairy products containing no emulsifying salt and method for producing the same | |
| JPS6078541A (en) | Preparation of cheese-like emulsified food | |
| JP2004504050A (en) | Egg-based powder and foods containing it | |
| JPS63109736A (en) | Novel solid food containing whey protein | |
| RU2383140C2 (en) | Method for manufacturing cheese product | |
| US4744998A (en) | Process for the manufacturing of cheese and cheeselike products | |
| RU2380914C2 (en) | Composition for obtaining processed cheese product | |
| JPS58209936A (en) | Improved production of food or food precursor and prepared food | |
| RU2164754C2 (en) | Method of cheese preparation | |
| JP2006345847A (en) | Method for producing boiled fish paste-like or bean curd-like food | |
| JPS63109737A (en) | Spread-like food | |
| RU2290818C2 (en) | Method for producing of enriched pasteurized milk | |
| JPH0218824B2 (en) | ||
| JP2011024479A (en) | Powder composition for making ginger pudding | |
| RU2124296C1 (en) | Method of preparing soft cheese | |
| JPH0379982B2 (en) | ||
| RU2250716C1 (en) | Meat-based prebiotic composition for producing of baby foods | |
| JPH10304821A (en) | Protein-containing oil-in-water type emulsion and its production | |
| RU2032349C1 (en) | Method of protein paste preparing | |
| RU2212804C2 (en) | Method of producing dietary combined soft cheese | |
| RU2141213C1 (en) | Dried cheese production method |