JPS6326972B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention generally relates to improving the functional properties of proteinaceous materials that are single cell proteins or mixtures of single cell proteins and plant proteins, whey solids, or both. More particularly, the present invention relates to processing protein-containing materials under controlled PH, temperature and time conditions to improve their functional properties. For the purposes of the present invention, yeasts are considered separate from plant proteins and fall well within the category of unicellular proteins. In recent years, much attention has been focused on the development of protein substances that can be included in foods or food additives suitable for human consumption. Looking at today's plant proteins, these substances tend to produce unique flavors, lingering flavors, undesirable colors, nutrient imbalances, and
It has also been observed that this is the cause of the lack of compatibility with many food products. Similarly,
It has been observed that unprocessed single cell protein material has a negative impact on dough properties and bread quality. As can be readily expected, mixtures of single cell and plant protein materials have undesirable functional characteristics compared to each of the respective protein source materials. The use of unicellular material as a protein source, and the problems associated with it, can be better understood by looking more closely at selected members of this family of materials, such as yeast cells. Yeast cells have a flavor and aroma that is influenced in part by growth conditions and post-harvest processing conditions. They have a complex organoleptic profile consisting of both desirable and objectionable aromas. One of the reasons for the limited use of yeast materials in edible compositions is the deleterious effect of their "yeasty" flavor. When it is necessary to use high levels of yeast material for protein enrichment, a product with good mouthfeel is preferred. Most of the components with yeasty odor can be easily removed from yeast cells by hot water extraction methods, but such methods reduce product yield by 15-20%. Additionally, the extracted cells will retain a certain bitter, beany, and metallic taste. The loss in yield is compensated for by the resulting meat-flavored extract as a by-product, but the poor taste of the cell product would need to be seriously improved. In addition, hot water extracted yeast cells contain about 0.6-1.0% phosphorus and
Contains 0.01-0.02% calcium. Calcium in edible compositions using such yeast
Further calcium may need to be added to obtain a nutritional balance of phosphorus. There has been particular interest in the use of single-celled proteinaceous substances such as yeast as substitutes for solids and non-fat dry milk (NFDM). For example, 2-3% skimmed milk powder is commonly used in the bakery industry to improve the physical and nutritional quality of bread. However, as the cost increases and the effective amount of milk decreases, many bakeries are looking for alternatives. Although certain products derived from soy protein have responded to some extent, active research efforts continue by food technologists to obtain suitable substitutes for milk for use in food products. In this connection, it has been observed that during fermentation and bread dough baking operations, wheat protein (gluten) creates structures that retain small bubbles of gases evolved. This functional property causes the bread to rise, resulting in a small crumb structure of bread with a suitable volume. However, when unprocessed unicellular substances such as dry inactive yeast are added to bread dough instead of 2% skimmed milk powder, undesirable changes occur in the properties of the dough, which are detrimental to the quality of the bread. observed to have an impact. Dough containing unprocessed yeast is usually
It is soft, has a pungent taste, is sticky and moist, and is of such a degree that it is difficult to handle. In fact, such doughs have poor properties for mechanical processing, which can be seen from mixing to the final proofing stage. The poor properties of the dough are probably due to poor water absorption and the strong reducing nature of thiol groups in yeast cells, which impairs the structure of gluten. . By treating yeast or a mixture of yeast with vegetable protein, whey solids or both according to the method of the invention, the inventors have developed a product which is highly suitable as a substitute for egg solids and skim milk powder. I discovered that it can be made. When treating yeast cells according to the methods of the invention, various things occur that improve the functional properties of the cells. Heating the yeast cells under controlled PH reaction conditions significantly reduces the strange flavor of the yeast and the cell material becomes very palatable in taste. The heat treatment releases large amounts of buffering substances from the cells, thus increasing the buffering capacity of the edible composition when they are added as dry yeast cell material. Saponification of lipid substances yields soap substances that are good emulsifiers. Also, heating under alkaline PH conditions enhances the autoxidation of thiol groups and water retention capacity. The present invention provides a method for treating single cell proteins or mixtures of single cell proteins with plant proteins, whey solids, or both so that their color, flavor, nutritional value and functional properties are improved for edibility. When a mixture is used, the amount of single cell protein component can vary from about 1 to about 99%. Additionally, the aqueous slurry can be treated with basic compounds, preferably calcium compounds, and consolidated with amino acids such as methionine or cystine. An aqueous slurry of protein material is made and heated to a temperature of about 75° to about 100°C, and the PH of the heated protein material is about 6.6 to
The pH is adjusted within the range of about 8.0, preferably within the range of about 7.2 to about 7.6, by the addition of a PH regulating compound.
PH adjusting compounds include anhydrous ammonia, ammonium hydroxide, calcium hydroxide, sodium hydroxide, sodium bicarbonate, calcium sulfate, potassium carbonate, calcium carbonate, sodium carbonate, potassium hydroxide, magnesium hydroxide, and mixtures thereof; In particular, it can be selected from the group consisting of mixtures of calcium hydroxide and calcium carbonate or calcium sulfate. Further PH regulation can be achieved by agitation and oxidation of single cell proteins. The pH adjusted solution is held at that temperature for about 1 to about 120 minutes and then dried. As another method, as shown in Figure 2, the pH-adjusted slurry is
Separated into (1) protein extract and (2) base-treated protein material. In particular, basic calcium compounds are used and the base-treated protein material is recovered, washed with water and dried. Amino acids may or may not be added. The protein extract can be heated, concentrated, dried and used as a seasoning ingredient. By practicing the present invention, proteinaceous substances with improved functional properties can be created. The method of the present invention can be applied to single cell proteins, plant proteins,
A method of improving the functional properties of whey solids, or mixtures thereof, is provided. Although the invention is particularly suitable for treating yeasts such as Candida utilis , any other microbial cell material, plant proteins, whey solutions, or mixtures thereof can also be treated with the method of the invention. . In a fully integrated continuous system, microbial cells are conveniently grown in a first fermentation stage in which oxygen and a suitable substance such as a liquid or gaseous hydrocarbon or oxygenated hydrocarbon such as a carbohydrate or an alcohol are added. is fed into a stirred reactor containing microorganisms along with a nutrient solution containing minerals. In continuous fermentation at steady state, a portion of the reaction mixture is withdrawn while the concentration of microorganisms remains constant. Cell concentration is typically increased by mechanical or distillative means. When the concentration of microorganisms increases,
A portion of the reaction mixture is extracted from the stirred reactor, and microorganisms are separated from the extracted reaction mixture. For example, bacteria as shown in Table 1, yeasts as shown in Table 1, fungi as shown in Table 1, etc. may be used as starting materials in carrying out the present invention. It is a single-cell protein material suitable for Table : Suitable bacteria Acetobacter sp . Arthrobacter sp . Bacillus subtilis Corynebacterium sp . Micrococcus sp . Pseudomonas sp . cerevisiae Saccharomyces fragilis Trichosporon _ _ _ _ _ _ _ _ _ _ cutaneum Table Suitable fungal plants Aspergillus niger Aspergillus glaucus Aspergillus oryzae Aspergillus terreus Aspergillus itaconicus Penicillium notatum Penicillium chrysogenum Penicillium glaucum Penicillium griseofulyum Candida utilis , Saccharomyces
cerevisiae, Saccharomyces fragilis , or
Saccharomyces carlsbergensis is recommended as a single cell starting material for the method of the invention. This is because they are all approved by the US Food and Drug Administration.
This is because its use has been approved by the United Nations Administration as suitable for use in food products. Plant protein materials include soy flour, defatted soy flour, soy flakes, soy protein isolates and concentrates, cottonseed flour, cottonseed protein isolates and concentrates, peanut flour,
Peanut protein isolate and concentrate, sesame flour, sesame protein isolate and concentrate, corn flour, corn protein isolate and concentrate, gluten, grain protein isolate and concentrate, rapeseed flour, rapeseed protein isolate It is advantageous to choose from oilseed protein source materials such as oils and concentrates. The whey material can be in the form of an aqueous solution, a concentrated suspension of crystals, or a solid whey in the form of a dry powder. Whey is Cheddar, Brick, Edam,
Can be derived from Parmesan, Gouda, Emmenthaler (Switzerland), or other cheese treatments. The attached drawings (Figs. 1 to 3); Tables 1 to 3 and Examples to XI are illustrative of the present invention and are not restrictive. Example The following three test samples were prepared from yeast cell slurry containing 10% solids under the conditions described in the diagram shown in FIG. (a) Untreated spray-dried cells (b) Heated at 95°C, PH5.9 for 30 minutes (c) 95°C, PH7.5 (0.88g NaOH/100g dry cells)
Bread baking tests were conducted using these specimens. The results are summarized in table. The best results, comparable to those of NFDM, have been obtained from samples prepared by heating at pH 7.5. The results of the baking tests show the importance of PH effects during heat treatment. Table Dough handling performance as additive (2%) Characteristics NFDM mixer, rounding,
and good in Moulder. Normal untreated cells cannot be placed in the mixer. It is sticky and stringy when removed from the mixer. Sticky peck on the bite. Cells treated with PH5.9 ^* Same as untreated cells. Cells treated with PH7.5 ^* Same as for NFDM. * While constantly stirring in the open air,
Heat at 95°C for 30 minutes. As mentioned earlier, untreated yeast contains a high concentration of thiol groups. Soluble compounds such as glutathione and cystine and thiol groups in water-soluble proteins are active substances that weaken the gluten structure through sulfhydryl-disulfide interexchange reactions during dough mixing and fortification. Thiol groups are easily oxidized. It is particularly susceptible to oxidation when heated at high pH with trace amounts of metal ions. The experimental results in Table 1 demonstrate the effectiveness of heating at elevated PH to achieve autoxidation of thiols in Candida utilis. Two things have been shown: (1) When heated at pH 7.5, 61% of the total thiols in yeast are lost through autoxidation, whereas at pH 5.9 only 30.5% is lost; that thiols can be oxidized to a variety of compounds beyond the less oxidized form, disulfide, as shown by data showing that thiols are lost; and (2)
Almost all of the remaining thiol groups are present in reactive form. This appears to represent thiol groups of insoluble proteins that remain unreacted within the cell. The residual thiol groups in these treated yeast cells are most likely inactive during the time the cells are mixed into the dough and bread making takes place. Only soluble thiol compounds such as glutathione and cystine appear to influence gluten structure. [Table] [Table] Example 10% torula yeast cell slurry
Samples were prepared by digesting for 1 hour at ℃ and pH 7.0. Based on the results of bread baking tests summarized below, its quality has been confirmed as a bread baking additive.
It can be seen that it is comparable to NFDM. Sample Bread Score Dough Characteristics Untreated cells 83 Adherent and wet Treated cells 93 Normal NFDM 98 Normal Examples A calcium treatment test was conducted as outlined in FIG. Prepare several aliquots of 200 ml of yeast cream containing 10% cells by weight and divide each aliquot into 400 ml.
aliquoted into a beaker. Various calcium compounds as shown in Table 1 were added to some and not to others. The amount of calcium added was calculated on the basis of 2% phosphorus in the cell material aliquot and a calcium to phosphorus ratio of 1. With constant stirring, the slurry was rapidly heated to 80°C by a steam coil embedded in the liquid.
After 10 minutes of boiling, cooling water was passed through the coil to quickly cool the heated material to room temperature. The pH of the slurry after treatment was measured and adjusted to 6.7 as necessary. Separate and wash cellular material;
Dry. This yeast extract was directly subjected to sensory testing without further treatment. Comparison was made with a standard sample. The results of treatments using various calcium compounds are summarized in Section 2 and Table 1. These test results show that: By cooking yeast with 1 CaCO ₃ at a pH very close to natural, a palatable cell material can be obtained. Reacting cells with Ca(OH) ₂ at alkaline PH or with _CaCl2 at acidic PH results in off-flavor. 2 Yeast extracts obtained by treatment with various calcium compounds differ significantly in color, odor, and taste from those of standard samples.
The choice from _CaCO3 treatment remains the best. 3 Test results of the unrectified product obtained from the above calcium treatment indicate that calcium carbonate (CaCO ₃ )
It was shown that the treated material had the best flavor. This means that adjusting the pH close to 7 is an important factor that affects the flavor of treated yeast products. [Table] [Table] (3) All samples have a pleasant meat flavor.
[Table] Example Yeast cream (containing 10-19% by weight of cells)
Heated to 80°C. The pH of the liquid was adjusted by blending with an aqueous suspension of 1.7% by weight calcium hydroxide (Ca(OH) ₂ ) and 8.5% by weight calcium carbonate (CaCO ₃ ).
It was adjusted within the range of 7.2 to 7.6. flow temperature and
Maintain PH for 2-4 minutes, then 2500lb/
Spray drying at a rate that yields a dry product of less than 1 hour. Example Yeast cream (10-19% cells by weight) and cheese
Mixture with whey (total solids 5-40% by weight)
Blend to a level of ~47% whey (dry basis, weight percent). The flow of this mixture
Heat to 80℃, then add calcium carbonate ( _CaCO3 ,
The pH of the system was brought to within the range of 7.0 to 7.6 by treatment with a mixed aqueous suspension of calcium hydroxide (Ca(OH) ₂ 1.7% by weight). Material flow at 80℃,
After maintaining the pH at 7.0-7.6 for 2-4 minutes, spray drying was performed at a rate of less than 80 lb/hour dry product output. Example The method of the example was repeated using sodium hydroxide (NaOH, 5.6% by weight) to adjust the PH within the range of 6.8-7.0. Example FIG. 3 shows an outline of a method for producing modified plant proteins. Calcium carbonate and calcium hydroxide were added to the aqueous soybean protein solution to adjust the pH to 6.5 to 7.5. Heat this aqueous suspension to 90°C for 30-60 minutes,
It was then dried. Example The example was repeated except that methionine was added before heating the aqueous suspension. EXAMPLE 20 g of toltein (inactive dry yeast) was mixed with 18 g of defatted soybean flour. 800g of water was added to create an aqueous mixture of toltein and defatted soybean flour.
1.7 g of calcium hydroxide (Ca(OH) ₂ ) and 3.6 g of calcium carbonate (CaCO ₃ ) were added to the aqueous mixture. Heat the aqueous mixture to 190〓 over 40 minutes, keep the temperature at 190〓 for 60 minutes, and over 20 minutes
Cooled to 70㎓. The cooled product was dried by lyophilization. Example The same procedure as in Example was repeated except that triticale flour was used instead of defatted soybean flour. Example XI The same example was repeated except that non-defatted soy flour was used instead of defatted soy flour. The many uses and benefits of treated products made in accordance with the present invention will become apparent as they replace egg yolks and/or skim milk powder in a wide variety of food manufacturing processes. More specifically, the said products include brownies, chiyocolate cakes, chiyocolate krinkles, chiyocolate krinkles, chiyocolate
budeng, cinnamon roll, cinnamon swirl loaf, chemically leavened
Coffee Cake, Leavened Coffee Cake, Hua Tsuji, Hamburger Bun, High Rate Yellow Cake, Nut Finger, Pancake, Pecan Loaf, Pound Cake,
It has been found to be a viable substitute for skimmed milk powder in compositions containing baked goods such as short-blended kutsky, watzfuls, flour torchers, donuts, yellow cake mixes, and other products of this type. .

[Brief explanation of the drawing]

FIG. 1 shows a comparison of methods for preparing yeast, plants or yeast-plant products for use as substitutes for skimmed milk powder. FIG. 2 illustrates a flow sheet of the method of the invention. Figure 3 shows the process for producing modified plant proteins.

Claims (1)

[Claims] 1. A method for improving the functional properties of a protein-containing substance, comprising the following steps: (a) (i) a single cell protein; and (ii) a single cell protein, a plant protein, a solid whey,
or a mixture of both of these, about 1
(b) heating said aqueous slurry to a temperature of about 75°C to about 100°C; c) selected from the group consisting of anhydrous ammonia, ammonium hydroxide, calcium hydroxide, sodium hydroxide, sodium bicarbonate, calcium sulfate, potassium carbonate, calcium carbonate, sodium carbonate, potassium hydroxide, magnesium hydroxide, and mixtures thereof. by adding a compound that
adjusting the PH of the heated slurry to within a range of about 6.6 to about 8.0; (d) maintaining the heated and PH-adjusted slurry under said conditions for about 1 to about 120 minutes; and (e) performing step (d) ) drying the material obtained from the process. 2. The method of claim 1, wherein the protein-containing substance in step (a) is a mixture of yeast and whey. 3. Bring the aqueous slurry to a pH of about 7.0 to 7.6 by about 2 to about 4.
3. The method of claim 2, wherein the method is maintained for a minute. 4. The method of claim 3, wherein the aqueous slurry is maintained at about 80°C. 5. The method according to claim 4, in which pH is adjusted by adding calcium carbonate and calcium hydroxide. 6 The protein-containing material in step (a) is a mixture of yeast and whey, and the aqueous slurry has a
The method of claim 1 maintained in PH. 7. Bring the aqueous slurry to a temperature of about 80℃ for about 2 to 4 hours.
The method according to claim 6, wherein the method is heated for a minute. 8. The method of claim 7, wherein the pH is adjusted by adding sodium hydroxide. 9. The method of claim 1, wherein the plant protein material is a soybean material. 10 Add an aqueous slurry of soybean material to about 6.5 to about 7.5
10. The method of claim 9, wherein the PH is maintained at a pH of from about 30 to about 60 minutes. 11. The method according to claim 10, wherein the pH is adjusted by adding calcium carbonate and calcium hydroxide. 12. The method of claim 11, wherein the temperature of the slurry is heated to about 90°C. 13. The method of claim 12, wherein an amino acid such as methionine or cystine is added to the slurry before heating. 14. The method of claim 1, wherein the protein-containing material in step (a) is a mixture of yeast and defatted soybean flour. 15. The method of claim 1, wherein the protein-containing substance in step (a) is yeast and non-defatted soybean flour. 16 Claim 1, wherein the protein-containing substance in step (a) is a mixture of yeast and triticale powder.
Section method. 17. The method of claim 1, wherein said single cell protein is yeast material. 18. The method of claim 17, wherein the yeast is Candida utilis. 19. The method of claim 17, wherein the slurry is heated to about 80°C. 20. The method of claim 17, wherein the pH is adjusted by adding calcium hydroxide and calcium carbonate. 21. The method of claim 17, wherein the slurry is maintained at said temperature and PH for about 2 minutes. 22. A method for improving the functional properties of a protein-containing substance, comprising the steps of: (a) (i) unicellular protein; and (ii) unicellular protein and plant protein, whey solids,
or a mixture of both of these, from about 1 to
(b) heating the aqueous slurry to a temperature of about 75°C to about 100°C; (c) ) Compounds selected from the group consisting of anhydrous ammonia, ammonium hydroxide, calcium hydroxide, sodium hydroxide, sodium bicarbonate, calcium sulfate, potassium carbonate, calcium carbonate, sodium carbonate, potassium hydroxide, magnesium hydroxide and mixtures thereof. by adding approx.
adjusting the pH of the heated slurry within the range of 6.6 to about 8.0; (d) heating and maintaining the pH-adjusted slurry under said conditions for about 1 to about 120 minutes; (e) subjecting the slurry to protein extraction. and (f) washing the remaining protein material with water and drying it. 23. The method of claim 22, wherein the yeast is Candida utilis.