JPS6156987B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing corn gluten for food, which can be widely used as a food material. In recent years, with the arrival of the 200 nautical mile era, research and development of protein resources has become more and more active. Currently, shellfish, which are regarded as an important protein resource, have been significantly developed, and soybean protein and wheat protein in particular are being widely used as food ingredients. Proteins) have not yet been widely used as food materials. Corn gluten is said to be deficient in the essential amino acids lysine and tryptophan compared to other shellfish proteins, but on the other hand, it is relatively deficient in the sulfur-containing essential amino acid methionine, which soybean protein lacks. Corn gluten is present in large amounts, and considering its nutritional amino acid balance, corn gluten should be able to become a useful food material. However, corn gluten is not currently widely used as a food material like soybean protein, wheat protein, etc. This is due to the following reasons. That is, corn gluten is obtained as a by-product in the process of separating and producing corn starch from corn by a normal wet processing method. Normally, the wet manufacturing method of corn starch is a method in which the raw material corn is immersed in a sulfite solution, and then the main product corn starch is produced through the steps of germ separation, fiber separation, and protein separation. It is obtained by sufficiently concentrating the protein-containing liquid separated from the starch in the process using a gluten concentrator, then dehydrating and drying it, but this product still has a unique odor originating from the sulfite soaking during the above manufacturing process. Therefore, it was considered unsuitable as a food material. For these reasons, conventionally corn gluten has been used exclusively for feed and microbial culture, and for food, it has only been used to produce seasonings through chemical or enzymatic decomposition. It was nothing more than a simple thing. Recently, a technology has been proposed for producing palatable proteins from shell gluten using a solvent (Japanese Patent Application Laid-Open No. 18847/1984), but this method is economically disadvantageous because it uses a large amount of solvent. Not only that, but food hygiene problems remain. Under these circumstances, it would be of great industrial benefit if corn gluten, which is noteworthy from a nutritional standpoint, could be widely applied as a food material. Therefore, the object of the present invention is to increase the added value of corn gluten, which has conventionally been supplied at a low price exclusively for use in feed and microbial culture, and to provide a method that is economically advantageous and does not cause any hygienic concerns for food use. The aim is to make it more widely available as a food material. In order to achieve the above objective, the present inventors focused on removing the off-flavors of corn gluten, and as a result of intensive research, they treated crude corn gluten in a dispersed state with sodium hypochlorite, and after adjusting the pH. The inventors have discovered that when washed with water, further treated with ethyl alcohol, and dried, the off-odor can be almost completely removed, leading to the completion of the present invention. In the following, in the present invention, the crude corn gluten used as a starting material refers to a concentrated slurry (solid content concentration of about 10 to 20%) obtained from the protein separation step of the corn starch wet production method, or a dehydrated slurry concentrate. Treated dehydrated cake (solids concentration approx. 40~
50%). In the present invention, crude corn gluten as a raw material is first made into a dispersed state with a solid content concentration of about 5 to 30%, and at a temperature from room temperature to 65°C, sodium hypochlorite is added to the raw material in an effective manner per solid content. 0.1-2.0% as chlorine
Addition treatment. If the concentration of the crude corn gluten dispersion is less than 5%, it is economically disadvantageous;
On the other hand, if it exceeds 30%, the dispersibility will be poor and the reagent will have difficulty acting on it, so when considering economic efficiency, workability, and the reaction of sodium hypochlorite, it is desirable that the content is 5 to 30%. When using a dehydrated cake as the crude corn gluten, water is added to adjust the solid content concentration to the above range. The purpose of adding sodium hypochlorite is to deodorize the raw material and remove sulfite remaining in the raw material, but the amount added must be in the range of 0.1 to 2.0% as available chlorine per solid content of the raw material. be done. That is, if the amount is less than 0.1%, the objective will not be achieved, while if it is added more than 2.0%, the odor of chlorine will remain, which is not preferable. Next, in the present invention, the pH of the dispersion treated with sodium hypochlorite is adjusted to a range of 3.0 to 6.0. This pH adjustment is aimed at removing residual pungent odors. PH adjustment is carried out by appropriately selecting alkali or acid. Finally, in the present invention, after adjusting the pH of the treatment liquid, it is washed with water, ethyl alcohol is added in an amount of 1 to 10% based on the solid content of the raw material, and then dried and crushed if necessary. You can get the product. The purpose of adding ethyl alcohol is to finally remove residual odor from the treatment liquid, and the amount of ethyl alcohol added is in the range of 1 to 10% based on the solid content of the raw material. If less than 1% is added, the purpose will not be achieved and 10
Addition of more than % is effectively meaningless. The drying method is not particularly limited, but spray drying is most desirable because the resulting product has a good texture. When band drying or flash drying is used, it is necessary to crush the material after drying. It is desirable that the moisture content of the product obtained after drying is 10% or less, considering the shelf life of the product. Thus, the corn gluten of the article of the present invention obtained by the method of the present invention as described above has the following characteristics. (1) The off-flavor of crude corn gluten is almost completely removed, and no off-taste is felt at all. (2) Good water retention (water absorption rate). (3) Those processed by the method of the present invention are easily crushed and have finer particle size than untreated ones, and their texture and texture are improved. The product of the present invention having such characteristics has no inferiority in flavor or physical properties compared to commercially available wheat protein or soybean protein, and is particularly useful as a material for meat products and fish paste products, and is also useful for confectionery, It can be widely applied as a food material such as bread, noodles, soups, and snack foods. Next, experiments regarding odor, taste, water absorption, and particle size distribution conducted to confirm the applicability of the product of the present invention as a food material are shown below. Experiment 1 <Sensory test regarding odor> (1) Samples The following five types were used as samples. Product of the present invention: Product obtained in Example 1 described below. Control product: commercially available corn gluten (corresponding to dry and crushed raw material crude corn gluten of the present invention). Comparative product A: Product not treated with sodium hypochlorite (sodium hypochlorite addition treatment in Example 1 described below was omitted). Comparative product B: Product without PH adjustment (pH 4.6 in Example 1 described later was changed to PH6.5) Comparative product C: Product without ethyl alcohol treatment (the ethyl alcohol addition treatment in Example 1 described later was omitted). (2) Test method and results Add 50 ml of distilled water to 5 g of sample, heat it while stirring, and test it on a panel of 10 people (6 men, 4 women).
A sensory test was conducted using the scoring discrimination test method. The evaluation criteria and results are shown in Table 1.

【table】 Experiment 2 <Sensory test on taste> The sample and test method were the same as in Experiment 1. The results are shown in Table 2.

[Table] Experiment 3 <Water absorption> (1) Sample The following three types were used as samples. Product of the present invention: Product obtained in Example 2 described later Control product: Commercially available corn gluten (corresponding to dried and crushed raw material crude corn gluten of the present invention). Wheat protein: Commercial product (2) Test method The measurement method was in accordance with the Japanese Agricultural Standards for vegetable protein and seasoning vegetable protein. The results are shown in Table 3.

[Table] Experiment 4 <Particle size distribution> The particle size of the product obtained in Example 3 described below was measured. For crushing, a high-speed crusher Cyclotec (0.4 mm) was used. The control product was obtained by crushing the dried crude corn gluten used in Example 3 in the same manner. The results are shown in Table 4.

[Table] As is clear from the above experimental results, in the present invention, the products treated with sodium hypochlorite, PH adjustment treatment, and ethyl alcohol are the same as those without treatment (control) and those lacking any of the treatments. Compared to the standard product (comparison product), significant effects on odor and taste are observed. In addition, the water absorption rate (water retention) and particle size distribution (difficulty in crushing) were significantly superior to the control product, and it was recognized that it could be fully applied as a food material. The present invention will be explained below with reference to Examples. Example 1 Corn gluten concentrate 1Kg (solids content 13
%) to 50℃, add 10g of sodium hypochlorite containing 5% available chlorine, react for 10 minutes with stirring, then add 20% sodium citric acid to adjust the pH to 4.6, and then add 10g of sodium hypochlorite containing 5% available chlorine. After stirring, dehydrate. Then, water was added to make a dispersion of 1, heated to 50℃, and 99%
2 g of pharmacopoeial ethyl alcohol was added, and after thorough stirring, the mixture was dehydrated, dried in a hot air dryer at a drying temperature of 55°C, and then finely ground to obtain a product. The obtained product had no strange taste or odor. Example 2 Corn gluten concentrate 2Kg (solids content 14
%) to 55°C, add 21 g of sodium hypochlorite containing 5% available chlorine little by little, add 20% trisodium phosphate to adjust the pH to 5.5, stir thoroughly, and then dehydrate. Then, add water to make a dispersion of 2.
The mixture was heated to 55°C, 6 g of 99% ethyl alcohol was added, thoroughly stirred, dehydrated, dried in a hot air dryer at a drying temperature of 55°C, and then finely ground to obtain a product. The obtained product had no strange taste or odor at all. Example 3 Water was added to 300 g of dehydrated corn gluten cake (solids content 40%) to make a dispersion of about 1.
℃, added 6 g of sodium hypochlorite containing 5% available chlorine, and reacted for 10 minutes with stirring.
% acetic acid to adjust the pH to 3.5, stir thoroughly, and then dehydrate. Then, water was added to make a dispersion of 1, heated to 55℃, and 3g of 99% pharmacopoeial alcohol was added.
After stirring thoroughly, the mixture was dehydrated and dried using a spray dryer to obtain a product. The obtained product had no strange taste or odor at all, and had an excellent texture. Example 4 Water was added to 300 g of dehydrated corn gluten cake (solid content 45%) to form a dispersion of approx. After adding and reacting for 10 minutes while stirring,
Add 20% trisodium phosphate to adjust the pH to 5.6.
After stirring thoroughly, dehydrate. Then, water was added to form a dispersion of 2, which was heated to 50°C, 5 g of 99% pharmacopoeial alcohol was added, and after thorough stirring, it was dehydrated and dried with a spray dryer to obtain a product. The obtained product had no strange taste or odor at all. Application Example 1 This example describes the results of using the product of the present invention in kamaboko production. (1) Manufacture of kamaboko Take half and half of commercially available frozen special grade and grade C surimi, thaw it naturally at room temperature, add 3% salt to the surimi using a silent cutter, and cut for about 40 minutes. Next, this was taken out into a crusher, and the product of the present invention obtained in Example 1 was mixed with 5 pieces of surimi.
After adding a certain amount of % and water, mashing and mixing were performed, and the mixture was packed in a casing (3 cm in diameter) at 85℃30.
Soak for a minute to obtain casing kamaboko. As comparative products, commercially available wheat protein (manufactured by Ezaki Glico Co., Ltd., A-Glue E) and commercially available soybean protein (manufactured by Ajinomoto Co., Ltd., Ajiprone NH) were used in place of the above-mentioned product of the present invention, and casing kamaboko was prepared in exactly the same manner. was manufactured. (2) Jelly strength and extruded moisture test The above three types of casing kamaboko were tested for jelly strength and extruded moisture using the following three methods. The results are shown in Table 5. Jelly strength: The casing stuffed kamaboko was measured using an Ometer (7 mm plunger) manufactured by Nippon Seimitsu Co., Ltd. The values in the table are the average values of 10 repetitions. Extracted water: New Food Industry 11 (3)
It was carried out according to methods 10 to 14. The sample is approximately 1 mm thick (weight 0.2~
0.3g), and using a small hydraulic compressor (manufactured by Chuo Rika) which was sandwiched between paper openings, 10Kg/
cm ² for 20 seconds, the weight difference between the pieces of meat before and after pressing was determined, and the amount of water that was squeezed out was expressed as a percentage of the weight of the piece of meat before pressurization, which was defined as the amount of water that was squeezed out. Values in the table are the average values of five replicates. Water magnification: The water magnification in the table is the ratio of blended water to added protein.

[Table] From the above results, it can be seen that when the product of the present invention is used for kamaboko, it is comparable to commercially available wheat protein and extruded water, and has a sufficient water-stretching effect. Application Example 2 This example describes the results of using the product of the present invention in the production of meat ham and sausage. (1) Manufacture of meat sausage Add 3% salt to the pork lean meat and salt it. Grind 70 parts of salted red meat and 30% pork fat using a grinder. Then, using a silent cutter, 5 parts of the product of the present invention obtained in Example 2 and 38 parts of ice water were added and kneaded for 5 minutes. After cutting, the minced meat is filled into an artificial casing (3 cm in diameter) using a stuffer, and heated to 70 to 73 degrees Celsius in hot water.
Boiled for an hour to obtain meat sausage. As a comparative product, meat sausage was produced in exactly the same manner using the commercially available wheat protein and soybean protein used in Application Example 1 instead of the above-mentioned product of the present invention. (2) Sensory test regarding appearance, syneresis, and texture The three types of meat sausages obtained above were presented to a panel of 10 people, and a sensory test was conducted using a scoring method. The appearance was evaluated mainly in terms of color and gloss. The evaluation criteria and results are shown in Table 6. The water separation rate was determined by cutting pieces that had been stored in a refrigerator for two weeks after production, and evaluating the state of separation of liquid juice with the naked eye. The evaluation criteria and results are shown in Table 7. Regarding texture, the evaluation focused on elasticity and texture. The evaluation criteria and results are shown in Table 8. From the results shown in Tables 6 and 7, it is recognized that the products of the present invention can be used to produce meat hams and sausages, with no inferiority compared to commercially available wheat proteins and soybean proteins. Furthermore, when the product of the present invention is blended into meat sausage, it is possible to add 2.5 times as much water as the amount of protein blended without changing the appearance, syneresis, and texture, suggesting that the volume can be increased. ing.

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Claims (1)

[Claims] 1. Crude corn gluten as a raw material is made into a dispersed state, and sodium hypochlorite is added thereto in an amount of 0.1 to 2.0% as available chlorine based on the solid content of the raw material, and then the pH of the treated material is adjusted to 3.0 to 6.0. Production of food-grade corn gluten, which is characterized in that after adjusting the range, washing with water, adding 1 to 10% of ethyl alcohol based on the solid content of the raw material, drying, and pulverizing if necessary. Law.