JPS5823056B2 - How to prepare a protein that can be used in Thailand - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a fibrous high-protein food, and more particularly to a method for producing a fibrous high-protein food with excellent heat softening resistance.

In recent years, research on artificial fibrous protein foods such as so-called artificial meat has progressed, and some attempts have been made to put them into practical use.

The present inventors have also previously treated non-fibrous proteins with proteolytic enzymes under certain conditions, stretched them and modified them into fibrous proteins, and produced fibrous proteins with a meat-like texture. Invented a method for producing white matter food (Special Publication No. 46-29780)
).

In this method, non-fibrous proteins such as casein are
The fibrous material obtained by this method is made into micelles, treated with proteolytic enzymes to form a gel, and stretched to form an oriented fibrin-like composition, which is then fixed with acid. Since the composition has low resistance to M, there is a risk that it will be heat softened and lose its fiber form during cooking.

Furthermore, even if a fibrous high-protein food itself is sufficiently heat-stable, its heat resistance may decrease when mixed with fish or livestock meat, and to prevent this, polysaccharide He also invented a method for treatment with a solution (Japanese Patent Publication No. 35468/1973).

According to this method, the fibrous proteins that make up foods have a protective bond with polysaccharides that envelops water, resulting in further improved properties in terms of disintegration and heat resistance. requires an additional process, and requires complicated operational adjustments to processing time and conditions in order to sufficiently penetrate and impregnate the fine inner surface of the fixed fibers with the polysaccharide solution, making continuous production difficult. It has the following disadvantages.

With the above-mentioned purpose, the present inventors have conducted intensive research on the timing and conditions of addition in the process of administering and bonding acidic or neutral polysaccharides to proteins in the most effective and efficient manner. By binding the polysaccharide during the process or at least before forming and fixing the fibers, the heat softening resistance of the fibrous composition is significantly improved compared to the conventional method, and the nature of the composition requires almost no post-processing steps. They discovered that the effect can be achieved through simple operations and completed the present invention.

Casein, which is generally a milk protein, can be found in milk.
It exists in a micelle structure as a so-called calcium-casein-phosphate complex by combining with a phosphoric acid group or a citric acid group, and when a milk-clotting enzyme such as rennin acts on this micelle, it forms a micellar structure. It is thought that for stabilization, casein is decomposed and aggregated in the presence of Can to form a gel.

As a result, this gel becomes a fibrillated composition oriented by stress such as stretching, and is acid-fixed.

However, such acid fixatives have an aspect that their thermal stability is not sufficient.

For example, the heat softening properties of fibrous compositions using various acids and anhydrous acids are shown in Table 1.

As is clear from Table 1 above, fixation with acetic anhydride shows high thermal stability, but fixation with other acids shows a moisture content of 6.
It can be seen that there is a problem in thermal stability at 0% or more.

On the other hand, according to Japanese Patent Publication No. 48-35468, the following results were obtained by treating a fibrous protein composition after immersing it in a solution containing a polysaccharide.

However, the above results cannot be said to be sufficient to compete with those immobilized with acetic anhydride.

The present inventors conducted further detailed research on the timing of addition of acidic or neutral polysaccharides following Japanese Patent Publication No. 48-35468, and obtained the results shown in Table 3.

The present inventors further conducted research on polysaccharides consisting of a combination of two or more types, and found a combination of a neutral polysaccharide that does not have a Ca+1-reactive functional group and a neutral polysaccharide that has a Ca+-reactive functional group. It has been found that the heat softening resistance increases additively when used.

The results of a comparative study regarding the timing of polysaccharide addition in this case are shown below (the polysaccharide addition method, acid fixation method, and other conditions are the same as those in Table 3).

That is, as is clear from Tables 3 and 4 above, when using one type or a combination of two or more polysaccharides, it is better to It has been found that the heat resistance of the resulting fibers improves the more retroactively it is added, and in particular, when it is added at a certain point before gel formation, preferably after the start of micelle formation, the maximum heat resistance can be obtained.

Note that this fixed point in time varies considerably depending on the composition of the raw protein and other conditions, and is difficult to quantify.

In addition, when polysaccharides were directly administered to a homogeneous sol solution or raw protein before micelle formation, that is, before addition of multivalent metal ions, the looseness of the product fibers improved to some extent;
Regarding heat resistance, the effect was only comparable to that obtained by post-treatment with a polysaccharide solution.

This is consistent with the results found in JP-A-49-110854, and it is determined that homogeneous administration of polysaccharides has little effect on improving heat resistance.

Therefore, the present invention involves applying metal polyvalent ions to milk protein or a mixture of it and other non-fibrous animal and plant proteins to initiate the formation of a heterogeneous system through micellization. polysaccharides, including acidic or neutral polysaccharides of various types, are then disrupted to form a gel, which is then stressed into an oriented fibrillar composition and then fixed with acid. This provides a method for producing a fibrous high-protein food with excellent heat resistance and low heat softening property.

Milk protein, the raw material used in the method of the present invention, is usually used as a solution dissolved in an aqueous solution of an alkali metal salt such as sodium hydroxide or potassium carbonate, an alkaline phosphate such as sodium phosphate, or ammonia.
A value of 6 to 9 and a concentration of 5 to 30% are preferred.

This milk protein may be used in the form of a mixture with other non-fibrous animal and vegetable proteins, such as soybean protein and gluten.

Examples of multivalent metal ions used for micellization of milk proteins include calcium ions (Caₑ→) and magnesium ions (Mg''), and specific examples include calcium chloride, calcium bromide, calcium nitrate, etc. Water-soluble calcium salts, water-soluble magnesium salts such as magnesium chloride, magnesium bromide, magnesium nitrate, and magnesium sulfate are used.

The acidic or neutral polysaccharides to be added include dextrin, starch, amylose, amylopectin, pregelatinized starch, guar gum, λ-carrageenan, gum arabic, konjac flour, pectin, carboxymethyl cellulose, carboxymethyl starch, alginic acid, Gluconic acid (or delta glucolactone), etc. are used.

When these substances are used alone, they can be added in an amount of about 0.5 to 30% to the mixture of milk proteins and the like.

Furthermore, when a mixture of two or more types of neutral polysaccharides is used as the polysaccharide, good results can be obtained since complementary heat softening resistance can be obtained.

As a combination of such neutral polysaccharides, a combination of one having a Ca-reactive functional group and one not having a Ca-reactive functional group is suitable.

For example, as neutral polysaccharides that do not have Ca-reactive functional groups, various dextrins with a polymerization degree of 4 to 25, starch, amylose, amylopectin, pregelatinized starch, guar gum, etc. are used. Examples of the neutral polysaccharide having a functional group include λ-carrageenan, gum arabic, and konjac flour.

The amount of these additions is based on the weight of the milk protein solution.
5-30% for neutral polysaccharides without epithelial-responsive functional groups
degree, preferably 5 to 20%, more preferably 5 to 1
0%, and 0 for neutral polysaccharides with Ca-reactive functional groups.
．． The amount is approximately 0.05 to 10%, preferably 0.1 to 5%, and more preferably 0.5 to 2%.

The timing of adding these polysaccharides can be freely selected from a certain point in the process after the start of micelle formation by multivalent metal ions to before gelation.

Furthermore, as a method of destroying the formed micelles and forming a gel, a proteolytic enzyme such as bacterial protease, fungal protease, trypsin, chymotrypsin, papain, etc. is added to the gel at room temperature or under heating (usually at 40°C).
~60°C) is preferred.

The resulting gel is subjected to stress to form an oriented fibrillar composition according to a conventional method, which is then fixed with acid.

As for how to apply these stresses, various general mechanical stresses such as stretching between rollers, roller rolling, screw extrusion, stirring, high-speed extrusion, jet flow, etc. are used.

Fixation with acid can be performed simultaneously while orientation and fibrillation due to these stresses are being promoted.

According to the method of the present invention, the resulting fibrous composition has good heat resistance even after acid fixation, and the use of acetic anhydride, which is undesirable in terms of food hygiene, can be avoided.

The fixing acids used in the method of the present invention include inorganic acids such as hydrochloric acid and sulfuric acid, and organic acids such as lactic acid, citric acid and acetic acid, and these may be used alone or in a mixture of two or more thereof. .

Furthermore, if these acids are used in combination with a salt such as sodium chloride or sodium sulfate, an even better fixing effect can be obtained.

By further adding appropriate pigments, seasonings, flavors, etc. to the fibrous protein obtained by the method of the present invention, a fibrous high-protein food with excellent appearance, texture, and taste can be obtained.

Next, the method of the present invention will be explained in more detail with reference to Examples.

Example 1 100g of casein was suspended in 500ml of 40°C warm water, and 28% ammonia water was added to the suspension.6. Oml was added and dissolved.

To this was added 1 g of λ-carrageenan, 11 g of textrin (degree of polymerization), and a mixed aqueous solution of calcium chloride (IOP) to form micelles.

Protease 200m9 was added to the micelle solution, and a gel was obtained after holding for about 10 minutes.

This gel is extruded through a slit and further stretched three times between rollers to form an oriented fibril composition, which is immersed in a 5% acetic acid aqueous solution containing 5% sodium sulfate.
The enzyme was inactivated and the fibers were immobilized.

After washing with water and neutralizing with alkali, the pH was adjusted to 6.0 and the water content was approximately 7.
0% fibrous proteinaceous 2801 was obtained.

Even after heating the obtained fibrous protein composition at 80° C. for 20 minutes, most of the fibrils maintained good fiber morphology and did not soften or disappear.

This composition was suitable for foods having a meat-like texture.

Comparative Example 1 In Example 1, 1 g of λ-carrageenan and 1 g of dextrin
Micelleization with calcium chloride is performed without adding 0g,
Thereafter, the same operations as in Example 1 were performed.

The obtained fibrous composition was immersed for 5 minutes in a 2% mixed polysaccharide aqueous solution (dextrin (degree of polymerization 15)/gum arabic - 10/1 weight ratio) to obtain a fibrous composition with a moisture content of about 70%.

This material was slightly softened by heating at 80'C for 20 minutes, causing partial disappearance of the fibril structure.

Example 2 100 g of casein was suspended in 500 TL of 50° C. warm water, 101 glycinin was added thereto, and 6.5 ml of 28% aqueous ammonia was added to dissolve the suspension.

To this, an aqueous solution containing 10 g of calcium chloride was added to form micelles, and 10 g of dextrin (degree of polymerization 15) was added.
1 and 1 g of gum arabic were added and stirred to dissolve.

200 μl of protease was added to this micelle solution to obtain a gel.

This gel was extruded into a ribbon shape through a slit and further stretched to double the length between rollers to obtain an oriented fibrillar composition.

This was immersed in a 5% acetic acid aqueous solution containing 5% sodium sulfate to fix the fibers.

Furthermore, neutralize with dilute alkaline aqueous solution to pH 6.0,
A fibrous composition 3202 having a water content of about 68% was obtained.

Even when the obtained fibrous composition was heated at 80° C. for 20 minutes, most of the fibrils retained their shape and did not disappear.

This product was suitable for meat-like foods.

Comparative Example In Example 2, texturin and gum arabic were added to the sputum solution before forming micelles, and then calcium chloride was added to form micelles, and the other operations were the same as in Example 2.

The obtained fibrous composition was slightly softened by heating at 80° C. for 20 minutes, and the fibril fibers were considerably stuck and disappeared.

Example 3 1002 casein was added to 600 rrLl of 50°C warm water, and 4.5 ml of 28% ammonia water was added to dissolve the casein.

A calcium chloride aqueous solution (containing 10 g of CaC12) and an aqueous solution containing 1 OV of guar gum and 1,07 mL of λ-carrageenan were simultaneously added to this to obtain a micelle solution.

Protease 1807/9 was added to this to obtain a gel.

This was extruded through a slit, stretched to 2 times between rollers, further stretched to 1.3 times in a 0.3% acetic acid aqueous solution to proceed with fixation, and then immersed in a 5% acetic acid aqueous solution containing 5% sodium sulfate. and fixed it.

This was further neutralized with a dilute alkaline aqueous solution to obtain a fibrous composition with a pH of 6.4 and a water content of about 70%.

Even when heated at 80° C. for 20 minutes, this fibrous composition had good disassembly between the fibers and was less likely to lose its fibril structure due to softening or adhesion (and was suitable for meat-like and food products).

Example 4 1001 casein was added to 50°C warm water 6001111, and 6.0 ml of 28% ammonia water was added to obtain a casein solution.

An aqueous solution containing 10.0 P of calcium chloride was added to this to form micelles.

Further, an aqueous solution containing 5.1' of Texturin (degree of polymerization: 15) and 2.02% of Konniya (powder) was added to this and thoroughly stirred.

200 μl of Grotease was added to this and a gel was obtained after 10 minutes.

This was extruded through a slit and stretched to double the length between extrusion rollers, fixed by immersion in a 5% acetic acid aqueous solution containing a 5% calcium acetate aqueous solution, and defibrated by applying force in a direction perpendicular to the fiber orientation direction.

This was neutralized with aqueous calcium hydroxide solution, washed with water, and P
A fibrous composition of H6,5 was obtained.

This fibrous composition exhibits good heat softening resistance when heated at 80° C. for 20 minutes, with little loss of the fibrous structure.

Example 5 Instead of using λ-carrageenan and dextrin in Example 1, dextrin (degree of polymerization 15) lO'? The same operation as in Example 1 was performed using only

When the obtained fibrous composition is heated at 80° C. for 20 minutes, about 80% of the fibril structure disappears, but a small amount of the fibrous structure is retained.

Claims (1)

[Claims] 1. After starting the formation of a heterogeneous system through micellization by applying metal multivalent ions to milk protein or a mixture of this and other non-fibrous animal and plant proteins, at least one type of acidic or neutral Adding a polysaccharide including a polysaccharide, then destroying the micelles to form a gel, applying stress to the gel to form a fibrous composition having an oriented fibril structure, and then fixing with an acid. A method for producing a fibrous high-protein food with excellent heat-resistant softening properties.