JPS6148890B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present application creates fine foam by adding purified protein decomposition products obtained by a specific method as a foaming agent to flower paste, which is used as a filling agent for bread and cream puffs. Whipped flower paste is formed. (Prior Art) Flower paste is widely loved for its mellow flavor, but has the disadvantage that it has a heavy texture, does not match modern tastes for soft foods, and does not provide a sufficient volume. Therefore, attempts have been made to soften the texture by adding foam to flour paste. For example, one method involves whipping starch while gelatinizing it in the presence of fats and oils at a temperature of nearly 100 degrees Celsius. However, with this method, it was absolutely impossible to introduce a large amount of fine foam even if the amount of foaming agent was increased somewhat. On the other hand, there is a technique for adding soybean protein to flour paste (Japanese Unexamined Patent Publication No. 58-94336), but this is for the purpose of imparting heat resistance and is not for the purpose of improving the whipping properties of the present application. (Problems to be Solved by the Invention) An object of the present invention is to soften the texture and give the flour paste a sense of volume by forming fine bubbles in the flower paste. In order to form these fine foams, the mere addition of a conventional protein-based foaming agent had little effect. (Means for solving the problem) and (action) The present invention partially hydrolyzes animal and plant proteins using a protein hydrolase, removes insoluble matter at pH 2 to 6, and decomposes purified proteins. In the manufacturing method of whipped flour paste, which involves adding a substance as a foaming agent and whipping, after adding refined protein decomposition product and gelatinizing the starch among the flour paste raw materials, the product temperature is increased to 80°C. This is a method for producing whipped flower paste, which is characterized by lowering the temperature to below ℃ and whipping. By adding the purified protein decomposition product to flour paste and whipping it, fine foam is formed and a whipped flour paste with a soft texture and a voluminous texture is obtained. The amount of fine foam can be adjusted by appropriately selecting the whipping time, the rotation speed of the whipper, and the whipping temperature. As the animal and plant proteins that serve as substrates for purified protein decomposition products, soybean protein, wheat protein, egg white, gelatin, casein, etc. can be used. A purified protein decomposition product can be obtained as follows. In other words, animal and plant proteins are dispersed in water,
After adjusting the pH and temperature to the optimum level for the protein hydrolase to be used, the enzyme is added to perform partial hydrolysis. As the enzyme, enzymes derived from animals, plants, or fungi, such as pepsin, bromelain, and papain, can be used. Next, the enzyme is inactivated and the pH is adjusted to 2-6.
to remove insoluble materials to obtain a purified protein hydrolyzate. In partial hydrolysis, the TCA solubility of the purified protein decomposition product after removing insoluble matter (ratio of protein dissolved in 5% trichloroacetic acid solution to total protein) is 40% or more, preferably 50% or more. Do it like this. 40%
If it is less than that, the foaming power will be extremely reduced and it cannot be used. Heating is effective for inactivating the enzyme. usually
Preferably, heating is performed at 75-100°C for 5-30 minutes. It is necessary to adjust the pH to 2 to 6 when removing insoluble materials. This is because removing insoluble materials at a pH of 2 to 6 significantly improves the foaming power of purified protein decomposition products. be. Removal of insoluble matter is usually carried out by centrifugal fractionation, membrane fractionation, solvent fractionation, etc. The obtained purified protein decomposition product is concentrated and dried, and then added to flower paste as a protein concentration.
Add 0.5-8. Preferably, 1 to 3% is appropriate; if the amount added is less than 0.5%, sufficient fine foam cannot be obtained, and if it is more than 8%, the flavor will change, which is not preferable. The main raw materials for flower paste are starches,
These are fats, oils, and sugars. As starches, wheat flour, cornstarch, potato starch, etc. can be used. Further, as sugars, sucrose, invert sugar, fructose, glycose, maltose, etc. can be used, and as fats and oils, margarine, cornicing, edible oil, milk fat, etc. can be used. The whipped flower paste of the present invention is produced as follows. First, refined protein decomposition products are added and mixed with starches and sugars, the starch is gelatinized at a temperature of 85 to 100°C, and then the product temperature is lowered to 80°C (preferably 60°C) or less and whipped. Add fats and oils such as margarine after whipping. What is important in this manufacturing method is that the whipping is done after the flour paste has been gelatinized and the product temperature has been lowered to the above temperature, and that oils and fats such as margarine are added after the whipping. This is because microfoam cannot be formed unless the starch is gelatinized and then whipped at a lower temperature. Furthermore, the reason why fats and oils are added later is that adding fats and oils during whipping makes it difficult to form fine bubbles. The lower the temperature during whipping, the better; however, when adding fats and oils, if you add fats and oils with a low melting point, it will be difficult to mix them into the whipped flour paste. It is advisable to adjust the temperature accordingly. (Example 1) 19 kg of water was added to 1 kg of alcohol-washed concentrated soy protein, and the pH was adjusted to 1.8 with hydrochloric acid while stirring, and the temperature was maintained at a constant temperature of 55°C. 4 g of sugar-containing pepsin (manufactured by Amano Pharmaceutical Co., Ltd.) was added to this, and after hydrolysis for 8 hours, the mixture was heated at 80° C. for 10 minutes to inactivate the pepsin. PH this decomposed solution with sodium hydroxide.
After adjusting to 4.5, centrifugation was performed to remove insoluble matter. This supernatant was neutralized with sodium hydroxide and then spray-dried to obtain purified protein decomposition products (TCA solubility).
70.8%) 660g was obtained. 60g cornstarch, 200g white sugar, skim milk powder
Add 20g of this purified protein decomposition product (protein concentration 2% to flour paste) to the raw materials of 30g, whole eggs, 70g, and water, mix, and stir using a stirrer (Sanei Manufacturing Co., Ltd.).
Using a 5DM-r hot water bath type), set the temperature of the oil tank to approximately 100℃.
and gelatinized while stirring with a beater.
After lowering the temperature of the product to below 50℃, whip it with a whipper to form fine bubbles (ball diameter 10-80μ), then add 50g of previously melted margarine and mix with a beater. A whipped flower paste of the present invention was obtained. As a control product, a flour paste was made using the same conditions and method without adding purified protein decomposition products. When the overrun, which is an index of the specific gravity, of the product of the present invention is measured, it is found that it is extremely excellent, being 25% compared to 0% for the control product. Overrun (%) = (1-Q/P) x 100 However, P = Weight per volume Ac.c. before whipping Q = Weight per volume Ac.c. after whipping (Reference example) Example 1 and Using a purified protein decomposition product (TCA yield 70.8%) obtained by the same method, we investigated the whipping temperature and margarine addition timing.
Umareishiyo starch 70 is used as raw material for flower paste.
g, 220 g of caster sugar, 60 g of skimmed milk powder, 30 g of whole eggs, 20 g of purified protein decomposition product (protein concentration of about 2% of flour paste), 50 g of margarine, and 550 g of water using a mixing stirrer (Sanei Seisakusho 5DM-r hot water bath type) ), the temperature of the oil bath was set to 100°C, and the mixture was gelatinized while stirring with a beater.The temperature of the mixture was adjusted accordingly, and the mixture was whipped with a whipper to form foam. A comparison was made between margarine added before whipping and margarine added after whipping. The results are shown in Table-1.

[Table] From Table 1, it can be seen that the presence of fats and oils such as margarine has an inhibitory effect on foam formation due to refined protein decomposition products during whipping. In other words, it is necessary to add fats and oils such as margarine after whipping. Moreover, the lower the temperature at the time of whipping, the higher the overrun and the finer the foam. (Effect of the invention) The whipped flower paste according to the present invention contains 0.5 to 8% of the above-mentioned specific purified protein decomposition product, and has no difference in flavor from ordinary flour paste, but has a large amount of fine foam. Because of this, the apparent specific gravity of flower paste can be significantly reduced. This large amount of fine bubbles eliminates the heavy texture that flower paste originally has, making it possible to obtain a soft and voluminous flower paste that has never been seen before.

Claims (1)

[Scope of Claims] 1 A foaming product in which animal and vegetable proteins are partially hydrolyzed using a protein hydrolase, and a purified protein decomposition product obtained by removing insoluble matter at pH 2 to 6 is added as a foaming agent and whipped. In the method for producing pud flower paste, after adding purified protein decomposition products and gelatinizing the starch among the flour paste raw materials, the product temperature is lowered to 80°C or less and whipped. Method for manufacturing tubud flower paste. 2. The production method according to claim 1, wherein the amount of purified protein decomposition product added to the flour paste is 0.5 to 8% in terms of protein concentration. 3. The manufacturing method according to claim 1, in which oils and fats such as margarine are added to the flour paste raw materials after whipping the flour paste.