Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/03—Organic compounds
  • A23L29/045—Organic compounds containing nitrogen as heteroatom
• • 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
  • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
  • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
  • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
  • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of 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
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/04—Animal 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
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/14—Vegetable proteins
  • A23J3/16—Vegetable proteins from soybean
• • 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
  • A23J3/22—Working-up of proteins for foodstuffs by texturising
• • 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
  • A23J3/22—Working-up of proteins for foodstuffs by texturising
  • A23J3/225—Texturised simulated foods with high protein content
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L15/00—Egg products; Preparation or treatment thereof
  • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L15/00—Egg products; Preparation or treatment thereof
  • A23L15/25—Addition or treatment with microorganisms or enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/06—Enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
  • A23L29/281—Proteins, e.g. gelatin or collagen
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
  • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
  • C12N9/14—Hydrolases (3)
  • C12N9/78—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5)
  • C12N9/80—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5) acting on amide bonds in linear amides (3.5.1)
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
  • C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
  • C12Y305/01044—Protein-glutamine glutaminase (3.5.1.44)

Definitions

• the present invention relates to a physical property modifier for thermocoagulated gel of egg white protein. More specifically, the present invention relates to a physical property modifier that improves the hardness, elasticity and/or water retention of heat-coagulated egg white protein gels.
• Egg white protein has the property of forming a gel network by heat coagulation, and this property is widely used in food production.
• a thermoset gel of egg white protein is added to food for the purpose of improving its cohesiveness and/or textural properties.
• Techniques for modifying properties such as hardness and/or elasticity of heat-coagulated egg white protein gels are also being investigated.
• Non-Patent Document 1 discloses that the addition of salt increases jelly strength in a study on the coagulation properties of eggs.
• Patent Literature 1 discloses that immersing processed egg foods such as boiled eggs in a solution containing transglutaminase can impart hardness and elasticity to the foods compared to the case where the food is not treated with transglutaminase.
• the known techniques for modifying properties such as hardness and/or elasticity of heat-coagulated gels of egg white protein have various limitations.
• the technique of adding salt is limited in its application to foods that meet the desire to reduce salt intake.
• the technique using transglutaminase is accompanied by limitations in the manufacturing process in that the egg white protein is thermally coagulated during the heat deactivation step of the enzyme.
• the object of the present invention is to provide a new technique for modifying the physical properties of a heat-coagulated egg white protein gel that is not accompanied by these limitations.
• the present inventor found that a soy protein-containing composition that has been protein deamidated in advance can improve the hardness, elasticity and/or water retention of egg white protein.
• the present invention has been completed through further studies based on this finding. That is, the present invention provides inventions in the following aspects.
• Section 1 A physical property modifier for an egg white protein heat-coagulated gel comprising a protein-deamidated soy protein-containing composition, A physical property-improving agent, wherein the physical property modification is improvement in hardness, elasticity and/or water retention.
• Section 2. A method for producing a physical property modifier for a heat-coagulated egg white protein gel, comprising an enzymatic treatment step of treating a soy protein-containing composition with protein deamidase, The manufacturing method, wherein the modification of physical properties is improvement of hardness, elasticity and/or water retention.
• Item 3. Item 3. The production method according to Item 2, wherein the protein deamidase is protein glutaminase.
• thermoset gel comprising a protein deamidated soy protein-containing composition and egg white protein.
• Item 6. a mixing step of mixing the protein-deamidated soy protein-containing composition and egg white protein to prepare an egg white protein mixture;
• a method for producing a heat-coagulated gel comprising a heat-coagulation step of heat-coagulating the egg white protein mixture.
• Item 7. Item 6. A food product containing the thermally coagulated gel according to Item 5.
• Item 9. Item 9.
• Item 10. a mixing step of mixing the protein-deamidated soy protein-containing composition and egg white protein to prepare an egg white protein mixture; A heat coagulation step of heat coagulating the egg white protein mixture, A method for modifying physical properties of a heat coagulated gel of egg white protein, The method, wherein the modification of physical properties is improvement of hardness, elasticity and/or water retention.
• Item 11 A use of a protein-deamidated soy protein-containing composition for modifying physical properties of an egg white protein heat-coagulated gel, Use wherein the modification of physical properties is improvement of hardness, elasticity and/or water retention.
• a new technique for modifying the physical properties of a heat-coagulated egg white protein gel is provided.
• the physical property modifier for thermally coagulated egg white protein gel of the present invention contains a protein-deamidated soybean protein-containing composition, and improves the hardness and elasticity of the thermally coagulated gel of egg white protein. It is characterized by being used for improving the properties and/or water retention.
• the protein-deamidated soybean protein-containing composition is included as an active ingredient in the agent for modifying the physical properties of the thermally coagulated egg white protein gel of the present invention.
• a specific embodiment of a protein deamidated soy protein is one in which the native soy protein is degraded at the amide group-containing side chains of the protein without peptide bond cleavage and protein cross-linking.
• the protein deamidation rate of the protein deamidated soy protein-containing composition is not particularly limited as long as the effect of the present invention is exhibited. 5 ⁇ mol or more is included per 1 g of protein. From the viewpoint of further improving the effect of modifying the physical properties of the thermocoagulated gel of egg white protein, the protein deamidation rate is preferably 10 ⁇ mol or more per 1 g of soybean protein in terms of the amount of ammonia liberated by deamidation, and more. It is preferably 15 ⁇ mol or more, more preferably 20 ⁇ mol or more, still more preferably 25 ⁇ mol or more, and even more preferably 30 ⁇ mol or more.
• the protein deamidation rate is not particularly limited even in the upper limit, and all the amide group-containing side chains of the soy protein may be deamidated. , For example, it may be 50 ⁇ mol or less, 45 ⁇ mol or less, 40 ⁇ mol or less, or 37 ⁇ mol or less per 1 g of soybean protein in terms of the amount of ammonia liberated by deamidation.
• the agent for modifying the physical properties of the heat-coagulated egg white protein gel of the present invention contains other ingredients other than the deamidated soybean protein-containing composition to the extent that the effects of the present invention are not affected. You can Other ingredients include enzymes, additives, bases, and the like.
• enzymes include protein deamidase. More specifically, the protein deamidase includes those used in the preparation of the above active ingredients and remaining in the active ingredients.
• a preferred example of the physical property-modifying agent for heat-coagulated egg white protein gel of the present invention does not substantially contain protein deamidase activity.
• substantially free of protein deamidase activity means that an effective amount of an enzyme for protein deamidation is not contained, and more preferably it means that protein deamidase activity is not contained at all.
• Additives and bases include excipients, buffers, antioxidants, UV inhibitors, preservatives, preservatives, pH adjusters, dispersants, emulsifiers, solubilizers, solvents (especially water, etc.), and vitamins. , minerals, seasonings (sweeteners, etc.), and the like. These additives and bases may be used singly or in combination of two or more. In addition, the content of these additives and base may be appropriately set according to the type of these components and/or the formulation form of the agent for modifying the physical properties of the thermally coagulated egg white protein gel.
• the properties of the agent for modifying the physical properties of the thermally coagulated egg white protein gel of the present invention are not particularly limited, but examples thereof include powder, fine granules, granular dry formulations, and liquid formulations.
• thermocoagulated gel of egg white protein of the present invention is used to improve hardness, elasticity and/or water retention of thermocoagulated gel of egg white protein.
• modification of physical properties of thermocoagulated gel of egg white protein means enhancement of hardness, elasticity and/or water retention of thermocoagulated gel of egg white protein. More specifically, improvement in hardness, elasticity and water retention means that these physical properties are increased.
• the physical property modifier for the thermocoagulated egg white protein gel of the present invention improves at least hardness, more preferably hardness and elasticity, and still more preferably hardness, elasticity and water retention, of the thermocoagulated egg white protein gel. Used.
• the method for producing the physical property modifier for thermally coagulated egg white protein gel of the present invention is the egg white described in the above “1. Physical property modifier for thermally coagulated egg white protein gel”.
• a method for producing a physical property modifier for a thermocoagulated gel of protein characterized by including an enzymatic treatment step of treating a soy protein-containing composition with protein deamidase.
• Soy protein-containing composition is not particularly limited as long as it contains soy protein.
• the content of soy protein is not particularly limited, but for example, 0.1 to 20% by weight, or 0.5 to 15% by weight, preferably 1 to 10% by weight, or 1.5 to 7.5% by weight, or more Preferably 2 to 5% by weight, more preferably 3 to 4% by weight.
• the soy protein-containing composition may contain ingredients other than soy protein.
• Components other than soybean protein include components derived from soybeans other than protein and components not derived from soybeans.
• soybean-derived components other than protein include carbohydrates, dietary fibers, lipids, saponins, lecithins, isoflavones, and fatty acids.
• Ingredients not derived from soybeans include sugar, salt, fat, calcium lactate, spices, flavors, excipients, buffers, antioxidants, UV inhibitors, preservatives, preservatives, pH adjusters, dispersants, and emulsifiers. , solubilizers, thickeners (such as starch), stabilizers, solvents (especially water, etc.), and/or additives and/or bases.
• the soy protein-containing composition may contain one of these components other than soy protein, or may contain a combination of two or more of them.
• the soy protein-containing composition is used in liquid form.
• soy protein-containing compositions include soy milk, soy drinks, soy protein drinks, soy liquid, bean curd refuse liquid, and the like.
• soymilk include unadjusted soymilk and prepared soymilk.
• soybean beverages include soymilk mixed beverages having a soybean solid content of 2% by weight or more, preferably 4% by weight or more.
• Soy protein beverages include beverages based on soy protein concentrated or refined from soybeans.
• Soybean liquids include liquids obtained by suspending, dissolving and/or homogenizing dehulled soybean and/or whole soybean powder in water.
• bean curd refuse liquids include liquids obtained by dissolving, suspending and/or homogenizing bean curd refuse by known methods. In the present invention, one of these soy protein-containing compositions may be used alone, or a plurality of them may be used in combination.
• soy milk soy drinks, soy protein drinks, and soy liquids are preferred, and soy milk is more preferred, from the viewpoint of further improving the effect of modifying the physical properties of the heat-coagulated gel of egg white protein. and particularly preferably unadjusted soymilk.
• the protein deamidase is not particularly limited in type and origin as long as it is an enzyme that decomposes amide group-containing side chains of proteins without cleaving peptide bonds and cross-linking proteins.
• Examples of protein deamidase include Chryseobacterium genus, Flavobacterium disclosed in JP-A-2000-50887, JP-A-2001-218590, and International Publication No. 2006/075772. ), Empedobacter, Sphingobacterium, Aureobacterium or Myroides-derived protein deamidase, and Chryseobacterium-derived protein glutaminase mentioned.
• One of these protein deamidase enzymes may be used alone, or two or more of them may be used in combination.
• protein deaminases examples include protein glutaminase, protein asparaginase, and in a broader sense, protein arginine deiminase.
• a preferred protein deamidase is protein glutaminase.
• protein glutaminase is preferable from the viewpoint of further improving the effect of modifying physical properties of thermocoagulated gel of egg white protein, protein deamidase derived from the genus Chryseobacterium is more preferable, and protein deamidase derived from Chryseobacterium is more preferable.
• protein glutaminase from the genus Chryseobacterium more preferred are protein glutaminase from the species Chryseobacterium proteolyticum.
• the protein deamidase can be prepared from the culture solution of the microorganism from which the above protein deamidase is derived.
• a specific preparation method includes a method of recovering the protein deamidase from the culture solution or cells of the above microorganisms.
• the enzyme can be separated and/or purified after previously collecting the cells from the culture solution by filtration, centrifugation, or the like, if necessary.
• the cells were collected from the culture solution in advance, and then crushed by pressure treatment, ultrasonic treatment, or the like to expose the enzyme.
• the enzyme can then be isolated and/or purified.
• known protein separation and/or purification methods can be used without particular limitation.
• Various chromatographic methods using The separated and/or purified enzyme can be pulverized by a drying method such as freeze drying or vacuum drying.
• the protein deamidase can be used in the form of an enzymatic agent formulated by pulverizing using a suitable excipient and/or drying aid in the drying method described above.
• the protein deamidase can also be used in the form of an enzymatic agent formulated as a liquid product by adding an appropriate additive to the separated and/or purified enzyme and sterilizing it by filtration.
• the amount of protein deamidase used is not particularly limited, but the amount used per 1 g of the soy protein-containing composition is, for example, 0.01 U or more, 0.04 U or more, or 0.08 U or more. From the viewpoint of further improving the effect of modifying the physical properties of the thermocoagulated gel of egg white protein, the amount of protein deamidase used per 1 g of the soy protein-containing composition is preferably 0.1 U or more, more preferably 0.15 U or more, More preferably 0.2U or more, or 0.25U or more, and still more preferably 0.3U or more, or 0.34U or more.
• the upper limit of the amount of protein deamidase used per 1 g of the soy protein-containing composition is not particularly limited, but is, for example, 30 U or less, 25 U or less, 15 U or less, 10 U or less, 5 U or less, 4 U or less, or 3.8 U or less. are mentioned.
• the amount of protein deamidase used is not particularly limited, but the amount used per 1 g of soy protein contained in the soy protein-containing composition is, for example, 0.1 U or more, 0.5 U or more, or 1 U or more. From the viewpoint of further improving the effect of modifying the physical properties of the heat-coagulated gel of egg white protein, the amount used per 1 g of soy protein contained in the soy protein-containing composition is preferably 2 U or more, more preferably 4 U or more, and even more preferably 6 U. or more, or 8 U or more, more preferably 9 U or more, or 9.5 U or more.
• the upper limit of the amount of the protein deamidase used per 1 g of soy protein contained in the soy protein-containing composition is not particularly limited. are mentioned.
• 1 unit (1 U) is defined as the amount of enzyme that liberates 1 ⁇ mol of ammonia per minute using benzyloxycarbonyl-L-glutaminylglycine (Z-Gln-Gly) as a substrate.
• Enzyme treatment conditions In the enzyme treatment step, specific conditions (e.g., temperature, pH, time) for treating the soy protein-containing composition with protein deamidase include: Conditions under which the protein can be effectively deamidated can be appropriately selected.
• the reaction temperature may be set based on the optimum temperature of the protein deamidase to be used, etc., within the limit of the temperature at which the protein deamidase to be used is not heat-inactivated. ⁇ 60°C, more preferably 45 to 55°C.
• the pH may be set based on the optimum pH of the protein deamidase to be used, etc.
• the pH of the mixture containing the soy protein-containing composition and the protein deamidase at 25° C. is, for example, 5 to 10, preferably. is 5 to 8, more preferably 6 to 7.5.
• the reaction time may be set based on the scale of the mixture containing the soy protein-containing composition and protein deamidase. minutes to 6 hours, 40 minutes to 3 hours, or 50 minutes to 90 minutes.
• High heat treatment step In the present invention, from the viewpoint of further improving the effect of modifying the physical properties of the thermocoagulated gel of egg white protein, it is preferable to further include a high heat treatment step of performing heat treatment at 75 ° C. or higher after the enzyme treatment step.
• a more preferable temperature in the high heat treatment step is preferably 78° C. or higher, more preferably 85° C. or higher, still more preferably 90° C. or higher, and still more preferably, from the viewpoint of further improving the effect of modifying the physical properties of the thermocoagulated gel of the egg white protein. 94° C. or higher, particularly preferably 98° C. or higher.
• the upper limit of the temperature in the high heat treatment step is the boiling temperature of the reaction mixture containing the soy protein-containing composition and the protein deamidase under normal pressure, or 190° C. or less, 170° C. or less, or 150° C. under pressure. or less, or 130° C. or less.
• the treatment time in the high heat treatment step is not particularly limited, it may be, for example, 5 to 60 minutes, preferably 10 to 50 minutes, more preferably 20 to 40 minutes.
• any step for formulating the agent for modifying the physical properties of the heat-coagulated gel of egg white protein can be included.
• steps include a step of blending ingredients other than the active ingredient, a filtration step, a drying step, a granulation step, and the like. Or it can be included in combination of multiple types.
• thermoset gel The protein-deamidated soy protein-containing composition, which is the active ingredient of the agent for modifying the physical properties of the thermally coagulated gel of egg white protein described in the above "1.
• Property modifier for thermally coagulated gel of egg white protein The physical properties of thermoset gels of proteins can be modified. Therefore, heat coagulation of egg white protein in the presence of a protein-deamidated soy protein-containing composition resulted in modified physical properties (specifically, improved hardness, elasticity, and/or water retention). )
• a thermoset gel of egg white protein is obtained. Accordingly, the present invention also provides a thermoset gel comprising a protein deamidated soy protein-containing composition and egg white protein.
• the heat-coagulated gel of the present invention contains a protein-deamidated soy protein-containing composition and egg white protein, and the egg white protein is heat-coagulated.
• the egg white protein is not protein deamidated.
• the content of protein deamidated soy protein relative to egg white protein is not particularly limited, but the content of protein deamidated soy protein per 1 g of egg white protein is, for example, 0.00%. 001 to 2 g, or 0.01 to 1.5 g, preferably 0.03 to 1.2 g, 0.05 to 1 g, or 0.1 to 0.8 g, more preferably 0.2 to 0.6 g, further 0.3 to 0.4 g is preferred.
• the heat-coagulated gel of the present invention has hardness, elasticity and/or hardness compared to the heat-coagulated gel of egg white protein obtained by heat-coagulating under the same conditions except that the protein-deamidated soybean protein-containing composition is not used.
• the water retention is improved, preferably hardness and elasticity are improved, more preferably hardness, elasticity and water retention are improved.
• the method for producing a thermally coagulated gel of the present invention is a method for producing the thermally coagulated gel described in "3. Thermally coagulated gel" above, and is a composition containing protein deamidated soybean protein. a mixing step of mixing the product and egg white protein to prepare an egg white protein mixture; and a heat coagulation step of heat coagulating the egg white protein mixture.
• the egg white protein used in the mixing step is not particularly limited as long as it is egg white protein from avian eggs, but preferably includes edible bird eggs, and more preferably egg white protein from chicken eggs.
• the egg white protein is not particularly limited as long as it is a protein that constitutes egg white, and examples thereof include ovalbumin, ovotransferrin, ovomucoid, ovomucin and the like. Alternatively, a combination of multiple types may be used.
• the specific form of the egg white protein used in the mixing step is not particularly limited as long as it contains egg white protein that has not been heat-coagulated. ), dried egg whites, raw whole eggs, and dried whole eggs, and mixtures of these with other ingredients (eg, other foodstuffs, etc.).
• the mixing ratio of the composition containing protein deamidated soy protein and egg white protein is not particularly limited, but the content of protein deamidated soy protein per 1 g of egg white protein is, for example, 0.001 to 2 g, or 0.01 to 1.5 g, preferably 0.03 to 1.2 g, 0.05 to 1 g, or 0.1 to 0.8 g, more preferably 0.2 to 0.6 g, still more preferably 0.2 g A ratio of 3 to 0.4 g can be mentioned.
• Another example of the mixing ratio of the protein-deamidated soy protein-containing composition and egg white protein is the amount of protein deamidated per 1 g of raw egg white (combination of thick egg white and watery egg white).
• the amount of soy protein-containing composition is, for example, 0.1-5 g, or 0.2-2 g, preferably 0.4-1.6 g, more preferably 0.6-1.4 g, more preferably 0.8 A ratio of ⁇ 1.2 g can be mentioned.
• the thermal coagulation temperature in the thermal coagulation step is not particularly limited, it is, for example, 70°C to 100°C, preferably 78°C to 100°C.
• the heating time in the thermal solidification step is not particularly limited, and the time required to obtain the desired thermal solidification form may be determined as appropriate. minutes.
• the food of the present invention contains the thermally coagulated gel described in the above "3. Thermally coagulated gel”.
• the food of the present invention is not particularly limited as long as it is a food obtained by heat cooking using egg white.
• Examples of foods include heat-cooked egg foods and foods cooked with egg white as a binder.
• Examples of heat-cooked egg foods include boiled eggs, hot spring eggs, poached eggs, fried eggs, thick-baked eggs, dashi-maki eggs, egg ingredients for Tianjin rice bowls, oyster balls, egg binding, quiches, omelets, and thin eggs ( omelet rice sheet, Kinshi-tamago), steamed egg custard, egg tofu, pudding, cake and the like.
• Foods cooked with egg white as a binder include, for example, fish paste foods such as kamaboko, chikuwa, hanpen, datemaki, and fish sausages; and foods replaced with
• Enzyme agent As described above, protein deamidase is used as a material for a property-modifying agent for thermally coagulated gel of egg white protein. Therefore, the present invention also provides an enzymatic preparation that contains protein deamidase and is used in the production method described in the above “2.
• the content of the protein deamidase contained in the enzymatic agent of the present invention can be appropriately determined to the extent that the protein deamidase can act as an active ingredient when the enzymatic agent of the present invention is used.
• the enzymatic preparation of the present invention may consist only of protein deamidase, or may contain pharmaceutically acceptable additives and/or bases for the enzymatic preparation as components other than protein deamidase. good too.
• additives and bases include excipients, buffers, antioxidants, UV inhibitors, preservatives, preservatives, pH adjusters, dispersants, emulsifiers, solubilizers, carriers, solvents (water etc.). These additives and bases may be used singly or in combination of two or more. In addition, the content of these additives and base may be set as appropriate according to the type of these components and/or formulation form.
• the properties of the enzyme agent of the present invention are not particularly limited, but examples include powdery, finely granular, granular dry formulations, and liquid formulations.
• PG Chryseobacterium proteolyticum-derived protein glutaminase manufactured by Amano Enzyme Co., Ltd.; hereinafter also referred to as "PG”. ) was used.
• the protein deamidase activity value was measured by the following method. 0.1 mL of sample solution containing protein deamidase was added to 1 mL of 0.2 M phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, left at 37° C. for 10 minutes, and then treated with 0.4 M TCA. 1 mL of solution was added to stop the reaction. As a blank, 1 mL of 0.4 M TCA solution was added to 1 mL of 0.2 M phosphate buffer (pH 6.5) containing 30 mM Z-Gln-Gly, and 0.1 mL of sample solution containing protein deamidase was added, It was left at 37°C for 10 minutes.
• the amount of ammonia generated in the reaction solution was measured using Ammonia Test Wako (Fujifilm Wako Pure Chemical Industries, Ltd.).
• the ammonia concentration in the reaction solution was obtained from a calibration curve representing the relationship between ammonia concentration and absorbance (630 nm) prepared using an ammonia standard solution (ammonium chloride).
• the activity of protein deamidase was calculated from the following formula, with the amount of enzyme that generates 1 ⁇ mol of ammonia per minute as 1 unit (1 U).
• the reaction liquid volume is 2.1
• the enzyme solution volume is 0.1
• Df is the dilution ratio of the enzyme solution.
• 17.03 is the molecular weight of ammonia.
• the protein glutaminase used is inactivated by heat treatment at 70°C for 10 minutes. Specifically, when the protein deamidase activity before heating is taken as 100%, the protein deamidase activity after heating under the above conditions is approximately 0%.
• Test example 1 (1) Method (1-1) Production of protein-deamidated soy protein-containing composition (physical property modifier for thermally coagulated egg white protein gel) Soy milk is preheated to 50 ° C. Protein deamidated soy milk was obtained by adding 100 U of protein glutaminase and reacting at 50° C. for 60 minutes.
• thermocoagulated gel of egg white protein An egg white liquid was obtained by mixing concentrated egg white and watery egg white and straining with gauze. An egg white liquid preheated at 50° C. was mixed with an equal amount (in terms of weight) of protein deamidated soymilk, and the pH (25° C.) was adjusted to 6.7 to obtain an egg white protein mixture. The egg white protein mixture was placed in wells of a 96-well microplate and heated in a constant temperature bath at 80°C for 30 minutes to obtain a thermocoagulated gel of the example.
• thermocoagulated gel of Comparative Example was produced by performing the same operation as in (1) above, except that the protein deamidation treatment was not performed, and the same was applied to the thermocoagulated gel of Comparative Example. was measured.
• Example 1 the egg white protein heat coagulation gels prepared using protein deamidated soymilk (Examples 1 and 2) are similar to the egg white protein heat coagulation gels prepared using soymilk without protein deamidation treatment. Compared to (Comparative Example 1), the hardness and elasticity were remarkably improved. Furthermore, it was confirmed that the heat-coagulated egg white protein gel of Example 1 had improved water retention, and the water retention data of the heat-coagulated egg white protein gel of Example 2 was not specifically obtained. Although not available (NA: not available), comprehensively judging from the results of Example 1 in Table 1 and Example 3 in Table 2 below, it is analogized that the water retention was similarly improved.
• Test example 2 In the production of the thermally coagulated gel, the thermally coagulated gels of Examples and Comparative Examples were prepared in the same manner as in Test Example 1, except that the egg white protein mixture was placed in the casing tube and the heating temperature was changed to 100 ° C. (boiling water bath). manufactured. Each physical property of the resulting thermally coagulated gel was measured in the same manner as in Test Example 1. Table 2 shows the results.
• Test example 3 Protein glutaminase (10 U per 1 g of soybean protein) was added to soymilk preheated to 50°C, reacted at 50°C for 60 minutes, and then divided into three equal parts. It was placed in a steamer at around 100° C. and allowed to stand for 30 minutes to obtain protein deamidated soymilk.
• thermocoagulated gel of egg white protein Example 5
• Example 6 the hardness and elasticity of the heat-coagulated gel are remarkably remarkable compared to the case where the heat-coagulated gel of egg white protein is prepared using the protein deamidated soymilk that has not been subjected to the high heat treatment (Example 4). It was found to be improving.

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