RU2536967C1 - Method for manufacture of food product with foaming properties - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: wheat gluten is diluted in water with water duty equal to no less than 1:1. pH is corrected to be no more than 6.8. One adds protease enzyme represented by an enzyme of fungi origin and/or an enzyme of bacterial origin. The produced mixture is heated up to 30-70°C. Gelatine is introduced into the suspension in an amount of no more than 20% or no more than 50% of the gluten mass for combined fermentative hydrolysis. The moment of the gelatine addition is determined depending on the required hydrolysis degree: for the maximum hydrolysis degree gelatine is introduced before the enzyme introduction; for the minimum hydrolysis degree gelatine is introduced shortly before the hydrolysis termination.

EFFECT: ensuring more bulky, dense and stable foam and reduction of required whipping time.

6 cl, 1 dwg, 4 ex

Description

The invention relates to the food industry, in particular to methods for producing a natural protein product for foaming, which is the result of a joint enzymatic hydrolysis of wheat protein isolate and animal collagen. In addition, the invention may find application in the pharmaceutical industry and in the manufacture of animal feed.

Currently, the food industry is increasingly feeling the need for natural protein components that have certain functionality. In particular, the demand for natural protein products for whipping is growing. Traditionally, egg white in raw or dried form is used as such a product. It is widespread, has good foaming properties, in addition, the resulting foams demonstrate high stability. The disadvantage of this product is its high cost. A potential alternative to egg protein can be products derived from plant protein isolates, as well as other animal proteins.

It is known that protein hydrolysates are capable of stabilizing the water-air interface and, accordingly, can contribute to foaming. In practice, it is important to achieve not only foam formation, but also its stability over time. To increase the stability of foams, some formulations include the addition of polysaccharide thickeners, such as pectin, alginate, carrageenan and others, which slow down the destruction of the foam by increasing the viscosity of the liquid part. The disadvantage of this approach is that such additives do not have their own foaming and to obtain high-quality foams, it is necessary to increase the dosage of the protein / stabilizer mixture compared to the dosage of pure egg white, which is not always acceptable. In addition, such stabilizers reduce the nutritional value of the product as a source of amino acids.

A method for modifying wheat protein is known from the “BACKGROUND OF THE INVENTION”, which includes the following steps: preparing a buffer solution with a certain pH value and introducing gluten into a buffer solution, preparing a suspension with a certain concentration, dissolving the modifier in the suspension, adjusting the modifier concentration in the suspension, controlling the pH of the system in a certain range with the addition of urea to the system and control of urea concentration; placing the resulting solution in a reactor with magnetic stirring, carrying out the reaction at room temperature and obtaining a precipitate after centrifugation; transferring the precipitate obtained in the centrifugation step to a vacuum drying oven or spray dryer to obtain modified wheat gluten. The final product has foaming properties (see China Patent Document 101632408, publ. 01/27/2010).

The disadvantages of this method is its implementation complexity, in addition, the resulting product is not a good foaming agent, in particular, a large amount of time is required to whip the foam, and the resulting foam is not dense and voluminous.

In addition, from the "prior art" there is known a method of hydrolysis of gluten, comprising treating gluten with sodium hydrosulfite, subsequent processing with an immobilized protease to obtain hydrolyzed gluten. The resulting product is a foaming agent (see Japan patent document 63216438, publ. 09/08/1988).

The disadvantages of this method are the low characteristics of the obtained foaming agent, in particular, the resulting foam is not dense and voluminous, in addition, it is unstable.

The objective of the present invention is to remedy all of the above disadvantages.

The technical result consists in providing a more voluminous, dense and stable foam and reducing the required whipping time.

The technical result is ensured by the fact that the method for producing a food product with foaming properties involves diluting wheat gluten in water with a hydronic module of at least 1: 1, adjusting the pH of the suspension to a value of not more than 6.8, adding a protease enzyme, which uses one or in combination with each other: an enzyme of fungal origin or an enzyme of bacterial origin, heating the resulting mixture, introducing gelatin into a suspension for joint enzymatic hydrolysis. In this case, the moment of adding gelatin is determined based on the required degree of hydrolysis.

In accordance with particular cases of execution, the method has the following features.

In the process of hydrolysis, mixing is carried out, and the resulting mixture is heated to a temperature of from 30 ° C to 70 ° C.

Gelatin is introduced into the suspension during hydrolysis in an amount of not more than 50% by weight of gluten.

Gelatin is introduced into the suspension during hydrolysis in an amount of preferably not more than 20% by weight of gluten.

At the end of hydrolysis, the suspension is sent for sterilization or drying.

At the end of hydrolysis, the suspension is cleaned of insoluble particles, and after cleaning, dried or sterilized.

The essence of the present invention is illustrated by the illustration, which displays a graphical dependence of the stability of the foam on time.

The method is as follows.

As raw materials, wheat gluten and gelatin are used. Raw materials are usually used in dry form.

At the beginning of the process, gluten is diluted in water with a hydronic module of at least 1: 1, preferably at least 1: 3, preferably at least 1: 7 (gluten: water ratio). In the next step, the pH of the suspension is adjusted to the optimum value for the enzyme used. In relation to this method, it is desirable to choose an enzyme capable of operating at a pH of not more than 6.8, preferably not more than 6.5, most preferably not more than 6.0. This is due to the fact that at pH greater than 6.5 gluten when heated in water is prone to the formation of insoluble aggregates, which are difficult to hydrolyze. The pH level of the suspension is regulated using various acids and alkalis, including, but not limited to: hydrochloric, sulfuric, phosphoric, citric acids; hydroxides of sodium, potassium or calcium, aqueous ammonia.

After the desired pH has been established, an enzyme protease, preferably an endoprotease, is added to the suspension. The enzyme may be of fungal or bacterial origin, a combination of such enzymes is also possible. Preparation is completed by heating the mixture to an enzyme operating temperature, typically from 30 ° C to 70 ° C.

Gelatin is introduced into the suspension both during hydrolysis and before it. Gelatin is added in an amount of not more than 100% by weight of gluten, usually not more than 50% by weight of gluten, preferably not more than 20% by weight of gluten. High dosages of gelatin are not practical due to the increase in the cost of the final product. Gelatin is also exposed to the action of the enzyme, and the moment of addition of gelatin is determined precisely by the desired degree of hydrolysis. Accordingly, the introduction of gelatin into the mixture is possible both before the introduction of the enzyme - for the maximum degree of hydrolysis, and shortly before the end of the hydrolysis process - for the minimum. The required degree of hydrolysis of gelatin should be determined by the feedstock. As an indicator of the right choice is the stability of the foam obtained on the final product.

The addition of gelatin during the enzymatic hydrolysis of wheat gluten has a positive effect on the foaming and stability of the foams obtained by whipping the hydrolysis product. Since gelatin is a protein in nature, it can also be cleaved by proteases (peptidases), enzymes that hydrolyze proteins. Therefore, under the action of the protease enzyme on a mixture of gluten and gelatin, both of these proteins undergo hydrolysis and acquire new functionality. In addition to stabilizing the foam during the hydrolysis, the foaming ability of gelatin also increases. The total effect due to the joint hydrolysis of these proteins is greater than when using thickeners of a polysaccharide nature, such as pectin, alginate, carrageenan and others. The latter, in particular, do not undergo hydrolysis in the presence of protease enzymes and do not have their own foaming ability.

At the end of hydrolysis, the suspension can be purified from insoluble particles by centrifugation. The resulting product is immediately used for its intended purpose, or canned in any convenient way in liquid or dry form.

At the hydrolysis stage, it is possible to use a stirrer or periodic manual mixing. The resulting product, depending on the requirements, may be in liquid or dry form. It has a specific, non-intense odor.

Liquid form - can be directly used as a full or partial replacement of liquid egg white in the formulations, is a foaming agent. The resulting foam is stable, does not have a pronounced odor, has a pure white color and a uniform structure.

Dry form - used as an alternative to dry egg albumin. Two ways to use: in dry mixtures as a foaming component, or after dissolution, similarly to the liquid form described above.

The stability of the foam is determined as follows.

10.0 g of dry protein product is completely dissolved in 90 ml of distilled water in a 600 ml glass (glass diameter 75 mm). The solution is whipped with a mixer with a whisk for 3 minutes, the initial level of foam in mm is noted. After 30, 60 and 90 minutes after whipping, the foam level is also fixed.

The moisture content was measured in accordance with GOST 15113.4-77, the protein content in accordance with GOST 10846-91, GOST R51417-99.

The essence of this technical solution is illustrated by the following examples.

Example 1:

Wheat gluten weighing 10 kg is loaded into a container containing 100 l of water. Using hydrochloric acid, the pH of the suspension is adjusted to a level of 3.0. The enzyme PDN N48 / 4 was added in an amount of 0.01 kg, the suspension was heated to 40 ° C and incubated for 5 h at this temperature and in natural mass transfer processes without stirring. 1 hour before the end of hydrolysis, gelatin weighing 1 kg is added to the tank. After hydrolysis, the product is purified and then dried on a spray dryer. A homogeneous powder of light beige color is obtained, which upon dissolution in water and whipping forms a plentiful foam. The protein content is 86.3%, the moisture content is 5.9%.

Example 2:

Wheat gluten weighing 2 kg is suspended in 15 l of water. Using phosphoric acid, adjust the pH of the suspension to 6.3. The Promod 024L enzyme is added in an amount of 0.05 kg, the suspension is heated to 50 ° C and maintained for 3 hours at this temperature with stirring. 20 minutes before the end of hydrolysis, 0.1 kg gelatin is added to the tank. After hydrolysis, the product is purified on a centrifugal stand to remove solid impurities, sterilized at 105 ° C and packaged aseptically for subsequent use in liquid form, as a substitute for raw egg white. The solids content of 9.4%.

Example 3:

A mixture of 5 kg of wheat gluten and 1 kg of gelatin is diluted in water with a volume of 42 l, 0.03 kg of Flavorourzyme 1000L enzyme is added. After heating to 55 ° C, the mixture is kept under stirring for 3 hours, then cooled to room temperature and the solid part is separated on a centrifugal stand. The solution was dried on a spray dryer to obtain a fine, granular, beige powder.

Example 4:

The product is obtained according to Example 2 using various amounts of gelatin: 0.08 kg, 0.16 kg and 0.3 kg. After that, the resistance of foams based on solutions containing 10% dry hydrolysis products is compared. The results are presented in the form of a graph in Fig. 1.

Claims (6)

1. A method of obtaining a food product with foaming properties, including diluting wheat gluten in water with a hydraulic module of at least 1: 1, adjusting the pH of the suspension to a value of not more than 6.8, adding a protease enzyme, which is used alone or in combination with another: an enzyme of fungal origin and an enzyme of bacterial origin, heating the resulting mixture, introducing gelatin into a suspension for joint enzymatic hydrolysis, while the moment of adding gelatin is determined based on the required degree of hydrolysis. 2. The method according to claim 1, characterized in that during the hydrolysis, mixing is carried out, and the resulting mixture is heated to a temperature from 30 ° C to 70 ° C. 3. The method according to claim 2, characterized in that the gelatin is introduced into the suspension during hydrolysis in an amount of not more than 50% by weight of gluten. 4. The method according to claim 2, characterized in that the gelatin is introduced into the suspension during hydrolysis in an amount of preferably not more than 20% by weight of gluten. 5. The method according to any one of claims 1 to 4, characterized in that at the end of the hydrolysis, the suspension is sent for sterilization or drying. 6. The method according to any one of claims 1 to 4, characterized in that at the end of the hydrolysis, the suspension is cleaned of insoluble particles, and after cleaning it is dried or sterilized.