WO2014156551A1 - Composition contenant une protéine d'ambérique, produit de viande transformée et liquide de marinage - Google Patents

Composition contenant une protéine d'ambérique, produit de viande transformée et liquide de marinage Download PDF

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WO2014156551A1
WO2014156551A1 PCT/JP2014/055925 JP2014055925W WO2014156551A1 WO 2014156551 A1 WO2014156551 A1 WO 2014156551A1 JP 2014055925 W JP2014055925 W JP 2014055925W WO 2014156551 A1 WO2014156551 A1 WO 2014156551A1
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mung bean
protein
bean protein
protein composition
composition
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PCT/JP2014/055925
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English (en)
Japanese (ja)
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貴康 本山
潤 佐久間
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不二製油株式会社
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Publication of WO2014156551A1 publication Critical patent/WO2014156551A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols

Definitions

  • the present invention relates to a composition containing mung bean protein, a processed meat product and a pickle solution.
  • Protein materials used in foods may require solubility in aqueous salt solutions during food production.
  • examples of such foods include processed meat products, fermented foods such as cheese and yogurt, health drinks such as DBB (Dry Blended Beverages), and marine products such as kamaboko.
  • processed meat products include livestock ham, livestock sausage, livestock bacon, grilled pork, and livestock meat fried products (tonkatsu and tempura).
  • Processed livestock products include sweeteners such as salt and sugar, spices, binder reinforcing agents such as polymerized phosphate, color formers such as nitrite, emulsion stabilizers such as sodium caseinate, antioxidants such as ascorbic acid, glutamic acid It is manufactured by mixing or pouring a liquid containing a seasoning such as sodium and a preservative such as potassium sorbate, so-called pickle liquid.
  • binding materials protein raw materials
  • soy protein are used as pickle liquids for the purpose of improving the water retention, fat retention and binding properties of products, and improving the texture such as hardness and elasticity. It is blended.
  • Non-Patent Documents 1 and 2 report that ⁇ -conglycinin and glycinin, which are the main constituent components of isolated soybean protein, are highly soluble in an aqueous solution having a high salt concentration.
  • the process of producing isolated soy protein as an actual food material includes a sterilization process, and when sufficient heat is applied to sterilize, the solubility of the isolated soy protein in salt solution decreases. It is known to end up. Therefore, when using isolated soybean protein in the pickle solution, it is preferable to avoid heat sterilization in order to maintain solubility in the salt solution.
  • the present situation is that sterilization methods other than heat sterilization cannot be selected due to production costs.
  • Patent Document 1 discloses a method for obtaining a soy protein hydrolyzate by enzymatic degradation of soy protein in order to maintain solubility in a salt solution even after heat treatment.
  • Mung bean (Vigna radiata seeds) is a highly physiological seed used as a kind of Chinese medicine to relieve inflammation in China, and is widely eaten in China and Southeast Asia. Moreover, since it is not considered as a main food allergen, it is a very useful food as a protein source.
  • Patent Document 2 studies the salt solubility of mung bean protein extracted from mung beans, and describes that mung bean protein spray-dried without sterilization can be easily dissolved in an aqueous salt solution.
  • Non-Patent Documents 3 and 4 also examine the solubility of mung bean protein in a salt solution.
  • Patent Document 2 the salt solubility of mung bean protein is examined, but the mung bean protein used is spray-dried without heat sterilization, and the salt solubility of the heated mung bean protein is studied.
  • the mung bean protein used in Non-Patent Documents 3 and 4 is basically pulverized by freeze-drying and has not been studied at all in cases where it undergoes a heat sterilization process such as food production. . Therefore, the solubility of the mung bean protein in the salt solution that has been subjected to the heat sterilization process has not been known so far.
  • mung bean protein is not widely used in food applications, although there are reports in papers.
  • An object of the present invention is to obtain a protein composition having high salt solubility and high gelling power. Another object of the present invention is to obtain a pickle solution and a processed meat product using the protein composition.
  • the present inventor has intensively studied the above problems and found that mung bean protein exhibits high salt solubility even after heat sterilization and has high gelling power, and has completed the present invention.
  • the present invention provides a powder composition containing mung bean protein, wherein all or part of the mung bean protein is heat-denatured.
  • the composition preferably has an NSSI (nitrogen salt solubility index) of 30% by weight or more under the condition of using an aqueous NaCl solution having a pH of 7.0 and a concentration of 2.5% by weight.
  • NSSI nitrogen salt solubility index
  • the CP (crude protein content) of the composition is preferably 80% by weight or more based on the total solid content of the composition.
  • the present invention also provides a processed meat product containing the above composition.
  • a livestock meat processed product having an appropriate hardness can be obtained.
  • the present invention also provides a pickle solution containing the above composition.
  • the pickle liquid contains the above composition, a pickle liquid having a low viscosity and good workability can be obtained.
  • a composition having high salt solubility and high gelling power can be obtained even after heat denaturation.
  • the liquid in which the composition is suspended has a low viscosity, it can be gelled with high strength by heating the suspension. Therefore, when the composition of the present invention is used in a pickle solution for processed meat products, the viscosity is low and the workability is good. Moreover, when the composition of this invention is used for a livestock meat processed product, the livestock meat processed product with moderate hardness can be obtained.
  • mung bean protein composition In the composition containing mung bean protein in the present embodiment (hereinafter also referred to as “mung bean protein composition”), all or part of the mung bean protein is heat-denatured.
  • Mung Bean Protein A mung bean protein material containing mung bean protein can be used as a mung bean protein source as a raw material of the mung bean protein composition.
  • mung bean protein material mung bean soy milk, destarched mung bean soy milk, isolated mung bean protein, etc. can be used, these may be used as they are, they may be dried, and these are dried after sterilization You may use things.
  • Mung soy milk and destarched mung soy milk can be obtained by extracting protein components from round mung beans or destarched mung beans with water or warm water, and removing starch and dietary fiber components from the extracted solution.
  • the protein component of mung soymilk can also be concentrated by treatment with a UF membrane (ultrafiltration membrane).
  • the isolated mung bean protein can be obtained by concentrating the protein from mung soy milk by a process such as isoelectric point precipitation.
  • the obtained mung bean protein composition contains 80% by weight or more of mung bean protein as CP (crude protein content) with respect to the total solid content of the mung bean protein composition. Therefore, as the round mung bean or the destarched mung bean used as the raw material of the mung bean protein material, it is preferable to use a product having a high protein content in the mung mung bean or the destarched mung bean.
  • the isolated mung bean protein can be prepared, for example, as follows. That is, water or warm water is added to round mung bean, soaked for about 10 to 30 hours, extracted after neutral pH and neutral pH, and seed coat and fibers are removed with a mesh. Thereafter, the starch is separated to obtain mung soy milk. Next, the mung soy milk is adjusted to a pH of around 3.5 to 5.5, and the isoelectric point precipitate is recovered as a separated mung bean protein. Water and an alkaline agent are added to the obtained isoelectric point precipitate (separated mung bean protein) to adjust to a neutral pH range. At that time, the concentration of the isolated mung bean protein is preferably adjusted to 5 to 15% by weight in terms of solid content.
  • the solution is preferably adjusted to pH 6.0 to 8.0, more preferably pH 6.5 to 7.5.
  • pH is 6.0 or more
  • the solubility of the mung bean protein in the salt solution is improved.
  • production of the alkali odor by subsequent heat processing can be suppressed as pH is 8.0 or less, it is preferable on flavor, and a color tone can be kept better.
  • the alkali agent used for neutralization include sodium hydroxide and potassium hydroxide that can be used in food applications.
  • the mung bean protein composition according to the present embodiment can be obtained by heating a solution containing mung bean protein to denature the mung bean protein.
  • the heating temperature is preferably in the range of 80 ° C. to 160 ° C., and more preferably in the range of 110 ° C. to 150 ° C.
  • the heating time is preferably in the range of 2 seconds to 60 minutes, more preferably in the range of 5 seconds to 3 minutes, and even more preferably in the range of 5 seconds to 15 seconds.
  • a heating time of 5 to 15 seconds in the range of 110 to 150 ° C. is particularly preferable.
  • the heating method either an indirect heating method or a direct heating method can be used.
  • continuous direct heating method sterilization in which high-temperature and high-pressure steam is directly blown into a solution containing mung bean protein, heated and held, and then rapidly released in a vacuum flash pan in order to improve the solubility in salt solution. It is preferable to use a machine.
  • NSSI nitrogen salt solubility index
  • NSSI in this specification can be measured as follows. A 10-fold volume of NaCl aqueous solution (concentration: 2.5% by weight) is added to the protein composition, the pH of which is adjusted to 7.0, and the mixture is stirred with a propeller in a 5 ° C. constant temperature bath and filtered using filter paper. To do. Any filter paper may be used as long as it is generally used in quantitative tests. 5 (either 5A, 5B or 5C defined in JIS P3801) is preferably used.
  • the amount of nitrogen in the obtained filtrate is measured by the Kjeldahl method, divided by the total amount of nitrogen in the protein composition similarly measured by the Kjeldahl method, and expressed as a percentage as NSSI.
  • the value of NSSI is preferably 30% by weight or more, more preferably 40% by weight or more, and further preferably 50% by weight or more. The higher the NSSI value, the more easily the protein composition dissolves in the salt solution, and there is a tendency that a stronger gel can be formed.
  • the NSSI value is preferably 95% by weight or less, and more preferably 90% by weight or less.
  • the mung bean protein composition according to the present embodiment is preferably not hydrolyzed, but may be used by mixing a non-hydrolyzed mung bean protein composition and an enzyme hydrolyzed. Good.
  • the degree of hydrolysis of the mung bean protein composition can be expressed as a 0.22 M TCA dissolution rate measured by the method described below.
  • the 0.22M TCA dissolution rate of the mung bean protein composition according to this embodiment is preferably 2 to 30% by weight, and more preferably 2 to 15% by weight. It is preferable for the TCA value to be within this range because a stronger gel can be formed.
  • the mung bean protein composition obtained by the above method can be powdered.
  • the mung bean protein composition is pulverized, it is preferable in terms of work because it is easily dispersed in a liquid and gelled easily. Moreover, since growth of bacteria can be suppressed, it is preferable in terms of food hygiene, and transportation costs can also be suppressed.
  • a powdering method a method of drying using a spray dryer is preferable in terms of quality and production cost.
  • a spray drying method a disk-type atomizer system or spray drying using a one-fluid or two-fluid nozzle can be used.
  • the mung bean protein composition according to the present embodiment is characterized by including a protein composition obtained by heat-denaturing mung bean-derived protein, but further includes proteins other than mung bean derived, such as soy protein or milk protein. In addition, components such as fats and oils or emulsifiers may be included.
  • the mung bean protein composition obtained by the above-mentioned method is suspended in water, whereby a low viscosity liquid mung bean protein composition can be obtained.
  • the viscosity is preferably 150 mPa ⁇ s or less, as measured with a B-type viscometer (10 ° C., 60 rpm), and 100 mPa ⁇ s or less. It is more preferable that
  • this mung bean protein composition has a high gelling power, it is possible to obtain a coagulated product having a high gel strength by heating the liquid mung bean protein composition to solidify the suspension. it can.
  • the gel strength of a coagulated product obtained by heating a suspension having a mung bean protein composition concentration of 12% by weight is preferably 20 gf ⁇ cm or more, and more preferably 30 gf ⁇ cm or more.
  • the mung bean protein composition obtained by the above method can be used as a pickle solution for processing livestock meat and fish paste products, and is particularly suitable for use in a pickle solution for processing livestock meat.
  • the viscosity of the pickle liquid can be kept low, and the workability when used for livestock meat processing is improved.
  • the raw material of the pickle liquid can be used without particular limitation as long as it is usually used, for example, sweeteners such as salt and saccharides, spices, binder reinforcing agents such as polymerized phosphate, egg white or soy protein, etc. Protein materials, color formers such as nitrite, emulsion stabilizers such as sodium caseinate, antioxidants such as ascorbic acid, seasonings such as sodium glutamate or sodium succinate, preservatives such as potassium sorbate, pigments, etc. be able to.
  • a pickle liquid can be obtained by dissolving these arbitrary raw materials in water.
  • the mung bean protein composition according to this embodiment When the mung bean protein composition according to this embodiment is used in a pickle solution, its content is preferably 2 to 15% by weight, more preferably 2 to 10% by weight, based on the total amount of the pickle solution. Since the viscosity of the pickle solution is influenced by the blending amount of other protein materials, etc., it cannot be generally stated. For example, when the mung bean protein composition according to the present embodiment is used in an amount of 2 to 10% by weight in the pickle solution. It can be in the range of 20 to 100 mPa ⁇ s at 10 ° C. When the mung bean protein composition according to the present embodiment is used as a pickle solution under the above conditions, a ham having good workability at the time of injection of the pickle solution and having good hardness can be obtained.
  • processed meat products Since the mung bean protein composition obtained by the above-mentioned method has high salt solubility and high gelling power, it can be suitably used as a pickle solution for processed meat products.
  • processed meat products include processed livestock meat products or fish paste products made mainly from fish meat.
  • the pickle liquid according to the present embodiment can be suitably used particularly for processed meat products.
  • livestock meat include meat such as cows, pigs, horses, sheep, goats, rabbits and poultry.
  • processed meat products include meat paste products such as sausages, minced meat products such as hamburger, meatballs, gyoza, shumai, munch cuts, croquettes, tonkatsu and ham, with ham and sausages being particularly preferred.
  • the pickle liquid to be used includes the mung bean protein composition according to the present embodiment, whereby the ham containing the mung bean protein composition according to the present embodiment can be obtained.
  • a pickle solution containing the above-described mung bean protein composition is injected into a meat chunk by an injector, and the meat mass is rotated and stirred to allow the pickle solution to be blended, filled into a casing, and shaped. Then, the ham which has moderate hardness can be obtained by heating by smoke or steaming.
  • a pickle solution containing the mung bean protein composition is poured into a pork lump by an injector, and the pickle solution is blended by rotating and stirring the meat lump and sliced. After that, it is dipped in batter liquid and crushed with bread crumbs and fried to obtain tonkatsu with good crispness and high yield.
  • the mung bean protein composition can be directly mixed with other raw materials instead of being used as a pickle solution.
  • a mung bean protein composition according to this embodiment is added directly when adding a general additive such as starch or lard to a minced meat to which a salting agent has been added. Can do.
  • the sausage containing the mung bean protein composition according to the present embodiment can be obtained by mixing these raw materials, filling a casing such as the small intestine of sheep, and heating by a method such as steaming.
  • a casing such as the small intestine of sheep
  • steaming a method such as steaming.
  • the content thereof is preferably 1 to 7.5% by weight based on the total processed meat products.
  • the content of the mung bean protein composition is within this range, it is possible to obtain a processed livestock meat product having a high yield and good hardness.
  • a sample buffer containing a reducing agent such as SDS and 2-mercaptoethanol is added to the liquid to be measured or the ground sample, and the protein is extracted in boiling water for 10 minutes. Thereafter, SDS-PAGE is performed simultaneously with the sample using mung bean protein (control) adjusted to several concentrations, and transferred to a PVDF (Polyvinylidene difluoride) membrane by a semi-dry method.
  • a reducing agent such as SDS and 2-mercaptoethanol
  • the transferred membrane is reacted with an anti-mung bean protein antibody as a primary antibody, and an antibody labeled with AP (Alkaline phosphatase) or HRP (Horse radish peroxidase) is used as a secondary antibody to react with the primary antibody, and color development by enzyme activity, etc.
  • AP Alkaline phosphatase
  • HRP Heorse radish peroxidase
  • the obtained destarched mung soymilk was adjusted to pH 4.5 with hydrochloric acid, subjected to isoelectric precipitation, and centrifuged to obtain a precipitate as an acid precipitation card. Four times the amount of water was added to the acid-precipitated curd and the pH was adjusted to 7.0 with sodium hydroxide to obtain a solution containing separated mung bean protein.
  • Example 1 Isolated mung bean protein composition
  • the solution containing the isolated mung bean protein obtained in Production Example 1 is heated at 120 ° C for 10 seconds each with a continuous direct heating type sterilizer (manufactured by Alfa Laval Co., Ltd.). And spray-dried with a spray dryer to obtain a heat-denatured powdered isolated mung bean protein composition.
  • Isolated soy protein composition 15 kg of water is added to 10 kg of low-denatured defatted soybean manufactured by Fuji Oil Co., Ltd., adjusted to pH 7.5 with 1N NaOH, and 1 using a homomixer at room temperature. After performing the time stirring extraction, the okara components were removed by a centrifuge (1000 g ⁇ 10 minutes) to obtain defatted soymilk. 1N HCl was added thereto, the pH was adjusted to 4.5, the protein component was isoelectrically precipitated, and the precipitate was collected by centrifugation to obtain a separated soybean protein curd. The curd had a solid content of about 30% by weight. Water was added to the curd to a concentration of 11% by weight as a whole, and neutralized to pH 7.0 with sodium hydroxide to obtain a solution containing separated soy protein.
  • Comparative Examples 2 to 4 Isolated soy protein compositions b to d
  • the solution containing the isolated soybean protein obtained in Comparative Production Example 1 0.02%, 0.04% and 0.06% by weight of the protease derived from Bacillus subtilis “Protin AC10F” (Daiwa Kasei Co., Ltd.) per solid content, respectively.
  • the product was hydrolyzed at a reaction temperature of 55 ° C. for 30 minutes.
  • the separated soybean protein solution after the enzyme treatment was heated and dried in the same manner as in Example 1 to obtain separated soybean protein compositions b to d, respectively.
  • CP crude protein content of various protein compositions obtained in Example 1 and Comparative Examples 1 to 5 was measured.
  • NSI nitrogen solubility index
  • NSSI nitrogen salt solubility index
  • TCA solubility index
  • pH pH of various protein compositions were measured.
  • the viscosity of the suspension and the gel strength after coagulation were measured using 12 wt% suspensions of various protein compositions. The results are shown in Table 1. The measurement method for each item is shown below.
  • NBI nitrogen solubility index
  • NSSI nitrogen salt solubility index
  • TCA dissolution rate (0.22M TCA dissolution rate) An equal amount of a 0.44 M aqueous trichloroacetic acid (TCA) solution was added to a 2 wt% suspension of the protein composition and stirred. Filtration was performed using 5 (5A) filter paper, and the amount of nitrogen in the filtrate was measured by the Kjeldahl method. The ratio of the measured amount of soluble nitrogen to the total amount of nitrogen in the protein composition was defined as 0.22M TCA dissolution rate (% by weight).
  • the NSI of Example 1 and Comparative Examples 1 to 5 were all about 90% by weight, indicating high solubility.
  • the NSSI value indicating salt solubility is more than 50% by weight for the isolated mung bean protein composition of Example 1 among the protein compositions not subjected to proteolysis, and 20 for the other protein compositions. The value was very low, less than wt%.
  • the separated soy protein compositions b to d subjected to protein hydrolysis had high NSSI but low gel strength.
  • Example 1 the gel strength of Example 1 is much higher than that of Comparative Example 48, 48 gf ⁇ cm, even though the viscosity of Example 1 is equivalent to the enzymatically decomposed isolated soy protein composition d (Comparative Example 4).
  • Met That is, the mung bean protein composition has high salt solubility without performing protein hydrolysis, and has a high gelling ability, compared with protein compositions derived from soybeans and other beans, It had high pickle solution suitability.
  • SDS-PAGE a gel having a concentration of 10 to 20% by weight (manufactured by Kishida Chemical Co., Ltd.) was used, and Coomassie Brilliant Blue R-250 (CBB) was used as a staining method.
  • SDS-PAGE was performed under conditions where the buffer for dissolving the sample did not contain a reducing agent (2-mercaptoethanol) (non-reducing) and under conditions containing a reducing agent (reduction).
  • the band pattern of SDS-PAGE obtained by staining is shown in FIG.
  • the first lane is the isolated soybean protein composition a (Comparative Example 1)
  • the second lane is the heat-denatured isolated mung bean protein composition (Example 1)
  • the third lane Is the result of SDS-PAGE of the isolated chickpea protein composition (Comparative Example 5)
  • the fourth lane is the isolated pea protein composition (Comparative Example 6). Markers are shown in the center lane.
  • the band pattern is large between the non-reducing condition and the reducing condition.
  • formation of protein aggregates was observed in the region of 150 kDa or more under non-reducing conditions.
  • the isolated mung bean protein composition of Example 1 was heat-sterilized, no difference was observed in the band pattern between the non-reducing conditions and the reducing conditions, and the formation of giant aggregates was not observed.
  • SDS-PAGE was performed on the unheated isolated mung bean protein composition (Comparative Example 7) and the heat-denatured separated mung bean protein composition (Example 1) by the above method. SDS-PAGE was performed under conditions where the buffer for dissolving the sample did not contain a reducing agent (non-reducing) and under conditions containing a reducing agent (reduction), respectively. The results are shown in FIG. In FIG. 2, lane A is the unheated separated mung bean protein composition of Comparative Example 7 and lane B is the heat-denatured separated mung bean protein composition of Example 1 under non-reducing and reducing conditions.
  • the SDS-PAGE gel was prepared using GS-800 (registered trademark) Calibrated Densitometer (manufactured by Bio Rad). Uptake and calculation using Quantity One (ver. 4.5) (manufactured by Bio rad).
  • the proportion of the 53-55 kDa protein in the heat-denatured isolated mung bean protein composition under non-reducing conditions (Example 1) in the total protein was 9.6%, while the unheated separated mung bean protein composition In (Comparative Example 7), no protein was detected in the same region of 53 to 55 kDa. It was confirmed that the mung bean protein composition is a unique protein composition that does not impair the solubility in a salt solution even after heat sterilization necessary for normal food production.
  • Example 2 (Example 2, Comparative Example 8) Pickle Liquid Using the heat-denatured isolated mung bean protein composition and isolated soybean protein composition a prepared in Example 1 and Comparative Example 1, the pickle liquid having the composition shown in Table 2 was used. Was prepared and refrigerated overnight and obtained as pickle solutions of Example 2 and Comparative Example 8, respectively. The unit of the blending ratio in Table 2 is parts by weight. After the preparation, after refrigerated storage overnight, the viscosity of the obtained pickle solution was measured at 10 ° C. and 60 rpm using a B-type viscometer. The results are shown in Table 3. In Example 2 using the isolated mung bean protein composition, the viscosity of the pickle solution was lower than that of Comparative Example 8 using the isolated soy protein composition a, and the workability during injection of the pickle solution was good.
  • Example 3 (Example 3, Comparative Example 9) Sausage Using the isolated mung bean protein composition and isolated soy protein composition a prepared in Example 1 and Comparative Example 1, sausages of Example 3 and Comparative Example 9 were prepared, respectively. did. Specifically, as shown in Table 4, with respect to 42 parts by weight of minced pork (Ude), a salting agent is added, mixed thoroughly using a silent cutter, each protein composition and other The ingredients were added and mixed. After the dough was deaerated, the dough was filled in the small intestine of the sheep and steamed at 78 ° C. to obtain sausages. The unit of the blend ratio in Table 4 is parts by weight.
  • the mung bean protein composition according to the present embodiment showed high solubility in a salt solution, and the pickle solution produced using the same had low viscosity and excellent workability. Moreover, the mung bean protein composition which concerns on this embodiment is excellent in the gelatinization power, By using this, the livestock meat product which has the outstanding quality was able to be manufactured.

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Abstract

L'objectif de la présente invention est d'obtenir : une composition de protéine ayant un pouvoir gélifiant élevé et une dissolution de sel élevée ; et un liquide de marinage et un produit de viande transformée qui utilise la composition de protéine. A cet effet, l'invention concerne une composition en poudre contenant une protéine d'ambérique dans laquelle tout ou partie de la protéine d'ambérique a été dénaturée de façon thermique. La composition peut être utilisée dans un liquide de marinage et un produit de viande transformée.
PCT/JP2014/055925 2013-03-28 2014-03-07 Composition contenant une protéine d'ambérique, produit de viande transformée et liquide de marinage WO2014156551A1 (fr)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2984938A1 (fr) * 2014-08-07 2016-02-17 Fuji Oil Company, Limited Composition comprenant la protéine du haricot mungo, viande de bétail traitée et solution de décapage
EP3130229A4 (fr) * 2014-01-09 2017-07-19 Fuji Oil Holdings Inc. Composition protéique de haricot mungo

Citations (3)

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Publication number Priority date Publication date Assignee Title
JPH11206342A (ja) * 1998-01-28 1999-08-03 Ryuei Soken:Kk 緑豆抽出エキス
WO2008009061A1 (fr) * 2006-07-19 2008-01-24 Grain Foods Crc Ltd Produit alimentaire à tartiner et procédé de fabrication de celui-ci
JP2011087490A (ja) * 2009-10-21 2011-05-06 Shin-Etsu Chemical Co Ltd 食肉添加剤、ピックル液及び食肉加工品

Patent Citations (3)

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