JPS63287447A - Production of milk protein conjugated material - Google Patents

Abstract

PURPOSE:To obtain the titled conjugated material having excellent heat resistance, processing properties and cooking properties inexpensively and readily, comprising milk protein and chitosan, by using extruder processing method and adjusting pH. CONSTITUTION:The aimed conjugated material which consists of (A) milk protein and (B) 0.5-7wt.% based on the component A of chitosan, is in a state of a solid substance having 30-90wt.% water content or of emulsion, shows pH5.0-7.5 and is obtained by extruder processing method. Further the conjugated material preferably contains (C) 20-100wt.% based on the component A of a saccharide or (D) <=40wt.% based on the component A of fats and oils or (E) 10-40wt.% based on the component A of protein except the component A or (F) 100-250wt.% based on the component A of raw meat or processed meat or a mixture thereof.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing a milk protein complex, and more particularly to a method for producing a milk protein-chitosan complex having excellent heat resistance, processability, and cookability using an extruder processing method.

Background of the Invention Casein makes up the majority of the protein contained in milk, and is used as a food material due to its excellent nutritional properties (amino acid balance, digestibility, etc.) and functionality (water retention, emulsifying properties, flavor, etc.) It is widely used as.

Attempts to obtain textured or fibrous structured products using this casein have been made for a long time (Special Publication No. 49-110
856, Japanese Patent Publication No. 51-1788, etc.), these attempts had the disadvantage that the texture imparted in advance was lost due to the heat-melting nature of casein during cooking; the manufacturing process was complicated. However, it lacked practicality.

Problems to be Solved by the Invention Accordingly, it is desired to develop a method for producing a structured casein product that overcomes the heat-melting property of casein and has a simple process.

In view of this situation, the inventors worked diligently on research, and as a result,
We have completed an invention to provide a novel milk protein complex consisting of milk protein and chitosan, a cationic polymer compound, which overcomes the heat-melting property of casein, and have already filed a patent application (Japanese Patent Application No. 62-645). issue). In the specification of the application, regarding the production of the milk protein complex, milk protein and chitosan are mixed and the pH is adjusted to 11! Although the disclosure only states that the milk protein complex is prepared and heated, the inventors continued their intensive research and found that the extruder processing method is effective for producing the milk protein complex and provides excellent texture. Furthermore, in addition to milk protein and chitosan, sugars, fats and oils, proteins other than milk protein, or raw meat or processed meat can be added to obtain a milk protein complex having similar excellent texture. The present inventors have discovered that the present invention can be obtained, and have completed the present invention.

Means for Solving the Problems The present invention uses an extruder processing method to produce a milk protein complex consisting of milk protein and chitosan in an amount of 0.5 to 7% by weight based on the milk protein, with a water content of 30 to 90%. The present invention provides a method for producing a milk protein complex, which is characterized by obtaining a milk protein complex exhibiting a pH of 5.0 to 7.5 in the form of a solid or suspension containing the following.

Milk proteins used as raw materials for milk protein complexes include:
Main examples include casein found in milk and its salts, caseinate soda and caseinate potassium. Whey albumin and poeglopurin also have similar effects to casein and can be used alone or in combination with casein or caseinate.

On the other hand, chitosan, which is another raw material, is obtained by deacetylating chitin mainly contained in the tissues of crustaceans such as shrimp and crabs, and is usually in the form of flakes or powder. This product has recently attracted attention for its application to medicines, foods, and water treatment, and is either commercially available or easily prepared by conventional methods.

In the method for producing a milk protein complex of the present invention, the raw materials are supplied to an extruder and subjected to extruder processing.

In the case of chitosan, it is supplied as a solution by dissolving it in an aqueous solution of an organic acid such as a 1 to 25% by weight aqueous lactic acid solution according to a conventional method. In this case, the chitosan concentration is 0.5
-25% by weight, preferably 3-IO% by weight. In addition, in the high concentration range of 6 to 25% by weight, the chitosan solution becomes gelatinous and difficult to dissolve in the dissolution process using a normal stirrer, so a silent cutter or preferably a degassing device is used. It is necessary to melt using a batch type cutter with a holder or an extruder such as the one used in the present invention.

On the other hand, regarding the supply form of milk protein, in the case of casein hydrochloride or casein lactate, soda carbonate, potassium carbonate,
Either by mixing the powder with a powdered alkaline agent such as potassium hydrogen carbonate or sodium hydrogen carbonate, or by dissolving it at a high concentration of 5 to 30% by weight in an aqueous solution of a deliquescent alkali such as sodium hydroxide or potassium hydroxide. put. In the latter case, the casein is dissolved using a silent cutter, a batch type cutter, or an extruder as described above, and the casein becomes an alkali salt at this time. The amount of alkaline agent added to casein j is such that when the casein solution is 10% by weight, the pH is 6. It is selected so that it is within the range of θ to 9.0. If the amount of p■( exceeds 9.0), heating above 80°C will promote protein decomposition and generate ammonia, which is undesirable.Also, the amount of addition that makes p)l less than 6.0 is undesirable. This is inappropriate because the casein is not sufficiently converted into an alkaline salt and remains undissolved. Alkaline salts such as caseinate soda or caseinate potassium are used alone.

There are several types of extruders that can be used in the present invention, such as a single-screw extruder and a twin-screw extruder, but any type that is normally used in the production of casein soda can be used, and there are no particular limitations. .

This will be explained below with reference to the flow sheet shown in FIG. In Figure 1, A is a food cutter, B is a feeder,
C stands for barrel, D stands for goo, and E stands for another feeder.

The milk protein raw material in the form of a powder or concentrated solution as described above and the chitosan solution are mixed in advance using a food cutter A, and then quantitatively fed to barrel C using a feeder B. Alternatively, the milk protein raw material and the chitosan raw material can be fed in separate feeders at B%E.

In either case, the amount of each raw material to be supplied is selected or premixed so that the ratio of chitosan to milk protein is 0.5 to 7% by weight during mixing in barrel C. Also, during mixing in the barrel, the pH is 5.0~
Make it 7.5.

When these raw materials are supplied to the barrel, the extruder is operated under conditions such as a screw rotation speed of 30 Orpm and a barrel temperature of 110°C. Due to thermal denaturation of milk protein, an upper limit of about 140° C. is required for the temperature, but other conditions are appropriately selected depending on the extruder model, raw materials, etc.

In this way, the raw materials quantitatively supplied to the barrel proceed to the exit side while being mixed and stirred by the screw in the barrel, during which time they gel and form highly sticky lumps of milk protein.
The chitosan complex is guided to the exit of the extruder, and is discharged from the system as a structured material according to the shape of the die D. Usually, the residence time in the extruder is 15 to 60 seconds, but it has been found that heating the barrel to 60 to 140° C. accelerates the complex formation reaction and causes organization in a short time. In addition, it was confirmed that the pH of the discharged material was in the range of 5.0 to 7.5.

In addition, the present invention uses an extruder processing method to obtain chitosan of 0.5 to 7% by weight for milk protein and 20% for milk protein. 00% by weight of saccharides and exhibiting a pH of 5.0 to 7.5 in the form of a solid or suspension containing 30 to 90% water. The present invention provides a method for producing a milk protein complex.

In the method for producing the milk protein-chitosan complex, in addition to milk protein and chitosan, lactose, dextrin, glucose, sucrose, starch, edenbane, maltose, pullulan, isomerized sugar (a mixture of crucose and fructose),
Sugars such as raffinose, maltitol, sorbitol, and glycerol (saccharides in this specification include sugar alcohols) or mixtures thereof are used as raw materials to give milk proteins a 20~! If 00% by weight, preferably 30 to 70% by weight is added and extruder processing is performed in the same manner, a swollen structured product is obtained.

These saccharides may be supplied to the barrel as a powder in a separate system, or may be supplied after being mixed with the milk protein raw material, or may be supplied after being mixed with the milk protein raw material or chitosan raw material. In either case, chitosan was added at a pH of 0.5 to 7% by weight based on the milk protein in the barrel.
Do this so that the ratio is between 5.0 and 7.5. Further, the operating conditions of the extruder can be selected as appropriate, as described above.

Furthermore, the present invention provides a milk protein complex consisting of milk protein, chitosan in an amount of 0.5 to 7% by weight based on the milk protein, and oil and fat in an amount of 40% by weight or less based on the milk protein, using an extruder processing method. A method for producing a milk protein complex, characterized by obtaining a milk protein complex exhibiting a pH of 5.0 to 7.5 in the form of a solid or suspension containing 30 to 90% water, using an extruder processing method. , 0° for milk protein and 5-7% by weight of chitosan and 10-10% for milk protein.
Obtaining a milk protein complex consisting of 40% by weight of proteins other than milk protein and exhibiting a pH of 5.0 to 7.5 in the form of a solid or suspension containing 30 to 90% water. Using a method for producing a milk protein complex and an extruder processing method characterized by
A milk protein complex consisting of 00 to 250% by weight of raw meat or processed meat or a mixture thereof, with a water content of 30 to 250% by weight.
pH 5.0~ in solid form or suspension containing 90%
The present invention provides a method for producing a milk protein complex, which is characterized by obtaining a milk protein complex exhibiting a molecular weight of 7.5.

In the above-mentioned method for producing a milk protein-chitosan complex, in addition to milk protein and chitosan, salad oil, lard, head, butter, butter oil, and vegetable oil are each added in an amount of 40% by weight or less, preferably 10 to 30% by weight based on the milk protein. Animal and vegetable oils and fats such as hydrogenated fats and oils, or mixtures thereof, 10 to 40% by weight, preferably 20 to 30% by weight of milk protein, other than milk proteins such as egg white, soybean protein, whey protein concentrate, gluten, and collagen. When extruder processing is performed by adding protein or a mixture thereof, or milk protein in an amount of 100 to 250% by weight, preferably 150 to 200% by weight of raw meat such as minced fish meat, raw meat such as livestock meat, processed meat, or a mixture thereof as a raw material, These are structured products that emulsify fats and oils, structured products that have different heat resistance and gel strength as shown in Figure 2, which shows the relationship between additive concentration and gel strength, or structured fibrous products that have excellent heat resistance and directionality. is obtained. In either case, the third raw material can be supplied in various ways as in the case of the milk protein-chitosan-saccharide complex, but the third raw material can be supplied in a barrel with 0.5 to 7% by weight of chitosan based on the milk protein and a pH of 5. , 0 to 7.5, and the operating conditions of the extruder can be selected as appropriate.

The extruder processed product produced by the manufacturing method of the present invention can be used in various ways.

The complex, which is a structured product containing milk protein-chitosan complex as well as whey albumin, whey globulin, egg white, soybean protein, etc., is produced by processing the extrudate into fibers, plates, and granules, and making it into hamburgers and Chinese soups. It can be made edible by combining with other ingredients such as. Alternatively, the extrudate can be dried by a drum drying method, a fluidized bed drying method, a shelf drying method, a freeze drying method, etc., and then pulverized, powdered, or microfiberized and cooked together with other foods.

Complexes that also contain sugars, such as puffed textured products that also contain lactose, have good rehydration properties and can be used as textured fillers for hamburger steaks and the like.

A complex, which is an oriented structured material containing meat such as fish or livestock meat, can be made into a delicacy by being seasoned in combination with seasonings.

A complex containing fats and oils as a component can be used as a filler for hamburgers and the like, similar to a complex containing sugars as a component.

Effects of the Invention The milk protein complex obtained by the production method of the present invention is generally obtained as an aggregate containing 30 to 60% water,
This product or the reconstituted powdered product has excellent heat gelling properties, overcomes the heat-melting property of conventional casein, and has heat resistance. In addition, water retention and water condensation properties are also good.

Therefore, it has excellent cooking properties and processability.

Furthermore, the milk protein complex obtained by adding a third component other than milk protein and chitosan is endowed with various functions as described above, and can be used in a variety of ways.

A milk protein complex having such excellent properties can be produced in a simple process by the extruder processing method of the present invention, and can be supplied at low cost.

Also, according to the extruder processing method, the water content in the reaction system is 3.
Since it can be processed with a low moisture system of 0 to 60%, the amount of moisture evaporated when obtaining a powdered product from the discharged material can be kept low, which is also advantageous from the viewpoint of energy saving.

The present invention will be explained in more detail with reference to Examples below.

In each example, the extruder used was Continua 37/27P manufactured by Unirnafried. The flow sheet for using an extruder is shown in FIG.

Example 1 Put 5 and 9 of casein soda into food cutter A, and add 5%
9 was added to chitosan-lactic acid aqueous solution 5 and dispersed. This dispersion was fed into a barrel heated to 110° C. at a feed rate of 150 g/min. The system was operated at a screw rotation of 300 rpo+, and 9 was discharged from the die D onto the milk protein-chitosan complex 8. The composite was a textured material having a transparent soft gel-like plastic structure, contained 42.0% water, and had a pF of 5.5.

The assembled product was placed in a 0.02M phosphate buffer at pH 6.8.
The milk protein elution rate when heated at 95°C for 5 minutes was 4.
It was 5%.

Example 2 9 in 5 parts of casein soda and 9 in 2 parts of lactose were placed in food cutter A, and 9 was dispersed in 5% chitosan-lactic acid aqueous solution. This dispersion was placed in a barrel heated to 110°C for 150°C.
The feed rate was 9/min. Screw rotation 300
9 was discharged from die D onto the uniformly expanded milk protein-chitosan-lactose complex structure 10 at an outlet temperature of 100 to 105° C. while operating at rpm. This organized material is 31.
It contained 0% water and had a pl-1 of 5.5.

When the structured product was dried at 50° C. using a shelf drying method and then subjected to a reconstitution test, it was found that heating for 15 minutes was sufficient to reconstitute the product, as shown in FIG. In addition, Example 1
When performing a dissolution test under the same conditions as above, the milk protein dissolution rate was 4.
It was 6%.

Example 3 Casein soda 5 and 9 and 5% chitosan-lactic acid aqueous solution 5 and 9 were placed in food cutter A, and 9 was dispersed in lard 2. This dispersion was placed in a barrel heated to 110°C for 15 minutes.
The feed rate was 0.09/min. .

The screw rotation was operated at 300 rpm, and the textured material 11
I got a 9.

When this structured product was observed with a scanning electron microscope, dispersed oil droplets of 1 to 100 μm in size were observed as shown in FIG.

FIG. 4 is a photograph taken with a scanning electron microscope magnified 840 times and showing the structure of the milk protein complex produced by the production method of the present invention. Example 4 Casein soda 5 with 9 and 5% chitosan. 9 was put into lactic acid aqueous solution 2 in food cutter A, 7 kg of minced beef was added, and the mixture was stirred and mixed. This mixture was fed from feeder B to a barrel heated to 100° C. at a feed rate of 1309/min. Operating the screw at 250 rpm,
9 was obtained for oriented textured material 13.

Even when this structured product was heated in hot water at 95° C. for 5 minutes, the structure did not disperse, and it was recognized that it had sufficient heat resistance.

Example 5 Powder raw materials in a ratio of 9 to 5 casein and 132 g of soda carbonate were fed from feeder B at a feed rate of 809/min, and at the same time, a liquid raw material of 5 to 9 in a 5% chitosan/lactic acid aqueous solution was fed at a rate of 809/min.
The mixture was fed from feeder E to barrel C heated to 110°C at a feed rate of 1/min. The screw was operated at 300 rpm, and 8 kl of the milk protein-chitosan complex was discharged from die D.

The obtained composite was a structured material having a transparent soft gel-like plastic structure, contained 43JO% water, and had a pH of 5.5. When the structured product was heated at 95° C. for 5 minutes in 0.02M phosphate buffer at pH 6 and 8, the milk protein elution rate was 6.5%.

[Brief explanation of drawings]

FIG. 1 is a flow sheet of the manufacturing method of the present invention using an extruder. FIG. 2 is a graph showing the relationship between the concentration of the third component added and the gel strength of the milk protein complex in milk protein complexes in which various proteins are added as the third component. Figure 3 shows the milk protein complex obtained in Example 2.
It is a graph showing the relationship between heating time and gel strength. FIG. 4 is a photograph taken with a scanning electron microscope, magnified 840 times, in place of a drawing, showing the tissue structure of the milk protein complex produced by the production method of the present invention. Patent applicant Minami Nippon Dairy Kyodo Co., Ltd. Agent Patent attorney Haga Aoyama 2 people Figure 1 Figure 2 Meiji I length by He Tokaro Agin (5 et al.) Figure 3 ηD heat time (ke) No. Figure 4

Claims (5)

[Claims] (1) Using the extruder processing method, a milk protein complex consisting of milk protein and 0.5 to 7% by weight of chitosan based on the milk protein, and a solid or suspension containing 30 to 90% water, is produced. A method for producing a milk protein complex, characterized by obtaining a milk protein complex exhibiting a pH of 5.0 to 7.5. (2) Using an extruder processing method, a milk protein complex consisting of milk protein, 0.5 to 7% by weight of chitosan based on the milk protein, and saccharides of 20 to 100% by weight based on the milk protein, with a moisture content of 30% A method for producing a milk protein complex, characterized in that the milk protein complex exhibiting a pH of 5.0 to 7.5 is obtained in the form of a solid or suspension containing ~90%. (3) Using an extruder processing method, a milk protein complex consisting of milk protein, chitosan of 0.5 to 7% by weight based on the milk protein, and oil and fat of 40% by weight or less based on the milk protein, and a moisture content of 30 to 30% 1. A method for producing a milk protein complex, which comprises obtaining a milk protein complex exhibiting a pH of 5.0 to 7.5 in the form of a solid or suspension containing 90%. (4) Using an extruder processing method, a milk protein complex consisting of milk protein, 0.5 to 7% by weight of chitosan based on the milk protein, and 10 to 40% by weight of proteins other than milk protein based on the milk protein is produced. 1. A method for producing a milk protein complex, which comprises obtaining a milk protein complex exhibiting a pH of 5.0 to 7.5 in the form of a solid or suspension containing 30 to 90% water. (5) Using an extruder processing method, milk protein is made of milk protein, chitosan in an amount of 0.5 to 7% by weight based on the milk protein, and raw meat or processed meat or a mixture thereof in an amount of 100 to 250% by weight based on the milk protein. complex and water 3
pH 5.0 in solid form or suspension containing 0-90%.
1. A method for producing a milk protein complex, characterized by obtaining a milk protein complex exhibiting a pH of 0 to 7.5.