JP2749068B2 - Low foaming protein composition - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a protein composition having a low foaming property.

[Conventional technology]

Conventionally, protein raw materials such as egg white, lactalbumin and soy protein have been used as quality improving agents for ham and noodles.

By the way, since these protein raw materials are foamed when added with fresh water or the like and stirred, it is difficult to homogenize the protein components, and since the foamed solution cannot be accurately measured, there are problems such as poor workability. there were. In particular, when a protein raw material is used as a pickle liquid for a meat product such as ham, the pickle liquid is foamed, and thus there is a problem that air bubbles are formed in the tissue of the meat product.

Therefore, as seen in Japanese Patent Publication No. 61-59696,
There is a proposal to provide a low foaming protein composition in which a dried egg white contains a surfactant such as a sorbitan fatty acid ester or a glycerin fatty acid ester.

[Problems to be solved by the invention]

However, the protein composition proposed in Japanese Patent Publication No. 61-69696 has a foaming property sufficient to cause a problem in use. And the use of a synthetic substance called a surfactant does not satisfy the needs of the natural product-oriented industry.

The object of the present invention is to provide a protein composition using a natural product as a raw material, which has a much lower foaming property even with a small amount of use.

[Means for solving the problem]

The present invention relates to a low-foaming protein composition, liquid as it is, or a protein raw material having the property of foaming when dissolved in fresh water and stirred, based on 100 parts by weight in terms of solids,
Egg yolk 0.001 to 2 parts by weight, oil and fat 0.02
It is characterized by containing from 1 to 2 parts by weight.

In the present invention, the protein raw material having the property of being liquid as it is or being dissolved in clear water and foaming when stirred is
Egg white, lactalbumin, soy protein, wheat gluten,
It is a raw material mainly composed of proteins such as casein, sodium caseinate, blood powder and gelatin. Further, the fat or oil in the present invention means a fat or oil having a melting point of 20 ° C. or more. Specifically, vegetable oils such as palm oil, palm kernel oil, and coconut oil, animal oils such as lard, head, and butter, and hardened oils obtained by hydrogenating these animal and vegetable oils or fats, or added to these animal and vegetable oils and fats It is a fat and oil with a melting point of 20 ° C or higher among powdered fats and oils added with a shaper.

In order to obtain the protein composition of the present invention, first, a protein raw material, egg yolk and oils and fats are prepared as raw materials.

As the protein raw material, those defined above may be used. When using egg as a raw material, whole egg or egg white mixed with egg yolk can be used in addition to egg white. When whole eggs or yolk-mixed eggs are used, there is no need to add yolk again.

The yolk may be raw egg yolk obtained by splitting and separating egg white, dried yolk obtained by drying this raw yolk, liquid yolk obtained by thawing frozen yolk, or the like.

 As the fats and oils, those defined above may be used.

Next, a protein composition is produced using the prepared raw materials. When the protein material is liquid like raw egg white, the protein composition of the present invention can be obtained by adding egg yolk and oil and fat to the protein material and emulsifying the protein material. However, the product obtained in this way has a large amount of water and tends to decay, so it is preferable to dry it by a conventional method and finish it into a powder.

When the protein material is in a powder form such as dried egg white or dried lactalbumin, a powdery protein composition can be obtained by adding the dried egg yolk and the oil and fat to the protein material and mixing with stirring. In addition, when the fats and oils to be used are hardened oils, they may be added by heating and melting to a temperature equal to or higher than the melting point in advance.

The mixing ratio of the raw materials is 0.001 to 2 parts by weight of egg yolk and 0.001 to 2 parts by weight of fats and oils based on 100 parts by weight of protein raw materials in terms of solids. For example, when the protein material is egg white, the amount is preferably 0.1 to 2 parts by weight of egg yolk and 0.1 to 2 parts by weight of fat or oil based on 100 parts by weight of the protein material on a solid basis. In addition, when the protein material is lactalbumin, the amount of egg yolk is 0.02 to 2 parts by weight, and
When the protein raw material is soy protein or wheat gluten, the amount is preferably in the range of 0.001 to 2 parts by weight of egg yolk and 0.001 to 2 parts by weight of fat or oil based on 100 parts by weight of the protein raw material, when the protein raw material is soy protein or wheat gluten. . Here, the solid matter conversion means that when the protein raw material and the egg yolk are liquid, they are converted to a dry state,
In the case of fats and oils, it refers to the state when it is as it is (liquid or solid).

If the blending ratio of egg yolk or fat is too small, a product with low foaming tendency tends to be difficult to obtain, while if it is too large, the foaming property of the product will decrease, but the product will be sticky with fat or oil,
It is also undesirable because it tends to reduce the gel strengthening ability of the product.

(Operation)

The principle that the protein composition of the present invention has a low foaming property is not deeply studied, but can be obtained by adding only egg yolks or fats and oils to a protein raw material as shown in the test examples below. Since the foaming property of the protein composition is not significantly reduced, it is presumed that the foaming property of the protein composition is significantly reduced by the synergistic action of egg yolk and oil and fat.

(Test example)

 Test Example 1. The following samples were prepared.

Control group 1: commercially available dried egg white (trade name: “Dry egg white K type” manufactured by Kewpie Co., Ltd .: protein raw material only) Control group 2: 0.2% by weight of glycerin fatty acid ester dissolved in 99.8 parts by weight of raw egg white at 60 ° C. The protein composition obtained by adding, stirring and mixing uniformly, and then spray-drying (according to JP-B-61-59696) Control group 3: commercially available dried egg white (compared to control group 1) The same composition) 99 parts by weight and 1 part by weight of a commercially available dried egg yolk (trade name “Dried egg yolk” manufactured by KUP Co., Ltd.) are mixed and stirred to obtain a protein composition (solid basis, 100 parts by weight of protein material) Control group 4: 99 parts by weight of commercially available dry egg white (the same as control section 1) and 1 commercial hardened coconut oil (trade name “hardened coconut oil” manufactured by Fuji Oil Co., Ltd.) The weight of the protein composition is heated and melted at 50 ° C, and the mixture is stirred and mixed. Things terms oil and fat 1 part by weight relative to protein material 100 parts by weight) Test Zone: commercial dry egg white (control 1 same as) 100
Add 0.5 parts by weight of commercially available dried egg yolk (same as control group 3)
Then, 0.5 part by weight of a commercially available hardened coconut oil (same as control group 4) was added to the mixture by heating and melting at 50 ° C., and the mixture was stirred and mixed to obtain a protein composition (solid matter). Conversion: 100 parts by weight of protein material, 0.5 part by weight of egg yolk, oil and fat
(0.5 parts by weight) Next, 500 g of fresh water was added to 50 g of each sample, and each sample was separately stirred at a medium speed for 3 minutes using a Hobart mixer, and then the amount of foam generated in the sample was measured using a measuring cylinder. The results in Table 1 were obtained.

In addition, the numerical value of 30 cc of the amount of foam generated in the table indicates the amount of foam that disappears immediately after standing still.

Test Example 2 Using the same dried egg white, dried egg yolk and hardened coconut oil as used in Test Example 1, the same protein composition as shown in Table 2 was used in Controls 3, 4 and Test in Test Example 1. We made six kinds.

Then, for each sample, the amount of foam generated in the sample was measured in the same manner as in Test Example 1, and the results in Table 2 were obtained.

In addition, the mixing ratio of each raw material of the sample in the table is part by weight, and the numerical value is equal to the solid matter conversion.

Test Example 3 Instead of the dried egg white of Test Example 2, lactalbumin ((Auratralia UNITED MICK (75% protein):
Powder)), and the same other ingredients as in Test 2 were used. Five protein compositions having the formulations shown in Table 3 were prepared in the same manner as in Test Example 2.

Then, for each sample, the amount of foam generated in the sample was measured in the same manner as in Test Example 1, and the results in Table 3 were obtained.

In addition, the mixing ratio of each raw material of the sample in the table is part by weight, and the numerical value is equal to the solid matter conversion.

Test Example 4 Instead of the dried egg white of Test Example 2, a soybean protein (trade name “Fujipro R”: powder form, manufactured by Fuji Oil Co., Ltd.) was used.
The other raw materials were the same as in Test Example 2, and four types of protein compositions having the formulations shown in Table 4 were prepared in the same manner as in Test Example 2.

Then, for each sample, the amount of foam generated in the sample was measured in the same manner as in Test Example 1, and the results in Table 4 were obtained.

In addition, the compounding ratio of each raw material in the table is part by weight, and the numerical value is equal to the solid matter conversion.

〔Example〕

Example 1 1000 kg of raw egg white was heated to 30 ° C., and 2 kg of baker's yeast was added thereto, followed by a 4 hour desugaring treatment.

Next, 2 kg of raw egg yolk was added to the above-mentioned egg white, and the mixture was stirred uniformly, followed by spray drying under the conditions of a hot air temperature of 160 ° C. and an exhaust air temperature of 75 ° C. to obtain a dried egg.

Hardened palm oil (manufactured by Fuji Oil Co., Ltd .; trade name “hardened coconut oil”) previously heated and dissolved at 50 ° C. in the obtained dried eggs
1 Kg was added, and the mixture was stirred and mixed to obtain 127 Kg of a protein composition (solids equivalent, egg yolk 0.7 parts by weight, oil and fat 0.8 parts by weight based on 100 parts by weight of protein raw material).

Example 2 Commercially available lactalbumin ((Australia UNITED M
Product name "lactalbumin" (protein 75
%))) 0.05 kg of dried egg yolk (trade name “dried egg yolk”, manufactured by Kewpie Co., Ltd.) is added to 100 kg, and hardened palm oil (same as in Example 1) previously heated and melted at 50 ° C. is added to 0.05 kg. After adding Kg and stirring and mixing, the protein composition (solids equivalent, egg yolk 0.0% with respect to 100 parts by weight of protein raw material)
5 parts by weight, oil and fat 0.05 parts by weight) 100.1 kg was obtained.

[Effects of the Invention] As described above, the protein composition of the present invention has much lower foaming properties than the conventional one. Also,
Since only natural products are used as the raw materials, it also satisfies the user's preference for natural products.

Therefore, the protein composition of the present invention is suitable as a quality improving agent for kneaded products and noodles.

Claims (1)

(57) [Claims] 1. A protein raw material which is liquid as it is, or has a property of foaming when dissolved in fresh water and agitated, is mixed with egg yolk in an amount of 0.001 to 2 parts by weight and a melting point of 20 to 100 parts by weight in terms of solid matter.
A low-foaming protein composition comprising 0.001 to 2 parts by weight of an oil or fat having a temperature of at least 0 ° C.