JPH0648955B2 - Milk protein complex manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a milk protein complex, and more particularly to a method for producing a milk protein-chitosan complex having excellent heat resistance, processability and cookability by an extruder method.

Background of the Invention Casein accounts for the majority of proteins contained in milk, and its excellent nutritional properties (amino acid balance, digestive absorbability, etc.) and functionality (water retention, emulsification, flavor, etc.) make it a food material. Widely used as.

There have been many attempts to obtain a textured or fibrous texture using this casein (Japanese Patent Publication No. Sho 49-110).
No. 856, Japanese Examined Patent Publication No. 51-1788, etc.), these attempts result in the loss of the pre-applied texture due to the heat-meltability of casein during cooking; It had, and was poor in practicality.

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention Therefore, it is desired to develop a method for producing a casein structured product that overcomes the heat-melting property of casein and has a simple process.

As a result of the inventors' earnest research in view of such a situation,
In order to overcome the heat-melting property of casein, we have completed an invention that provides a novel milk protein complex consisting of milk protein and a cationic polymer chitosan, and have already filed a patent application (Japanese Patent Application No. 62-645). issue). In the specification of the application, regarding the production of the milk protein complex, there is only a disclosure that milk protein and chitosan are mixed, pH is adjusted, and heating is performed, but the inventors have continued diligent research thereafter. As a result of continuing, the extruder processing method is effective for the production of the milk protein complex, and that a milk protein complex having excellent tissue properties is obtained, and further, in addition to milk protein and chitosan, saccharides, oils and fats, milk protein It was found that a protein other than the above or raw meat or processed meat can be added to obtain a milk protein complex having similarly excellent texture.
The present invention has been completed.

Means for Solving the Problems The present invention is a milk protein complex comprising milk protein and 0.5 to 7% by weight of chitosan based on the milk protein by using an extruder processing method and having a water content of 30 to 90%. The present invention provides a method for producing a milk protein complex, which comprises obtaining a milk protein complex having a pH of 5.0 to 7.5 in the form of a solid or suspension containing

As the milk protein used as the raw material of the milk protein complex,
Mainly, casein in milk and its salts, casein soda and casein potassium are mentioned. In addition,
Albumin and whey globulin have similar effects to casein and can be used alone or in combination with casein or caseinate.

On the other hand, another raw material, chitosan, is obtained by deacetylating chitin mainly contained in the tissues of crustaceans such as shrimp and crab, and is usually in the form of flakes or powder. In recent years, attention has been paid to its application to medicines / foods or water treatment, and it is commercially available or easily prepared by a conventional method.

In the method for producing a milk protein complex of the present invention, the raw material is supplied to an extruder for extruder processing.

As a form of supply, in the case of chitosan, it is dissolved in an aqueous solution of an organic acid such as an aqueous solution of 1 to 25% by weight lactic acid according to a conventional method to give a solution. In this case, the chitosan concentration is 0.5
-25% by weight, preferably 3-10% by weight. In the high concentration range of 6 to 25% by weight, the chitosan dissolved product becomes gelled, and it becomes difficult to dissolve it in the dissolution process using a normal stirrer.
It is desirable to dissolve using a batch type cutter equipped with a deaerator, or an extruder as used in the present invention.

On the other hand, regarding the supply form of milk protein, in the case of casein hydrochloride or lactate casein, sodium carbonate, potassium carbonate,
Powder-mix with a powdered alkaline agent such as potassium hydrogen carbonate or sodium hydrogen carbonate, or dissolve in an aqueous solution of a deliquescent alkali such as sodium hydroxide or potassium hydroxide at a high concentration of 5 to 30% by weight. deep. In the latter case, the above-mentioned silent cutter, batch-type cutter or extruder is used for dissolution, and casein becomes an alkali salt at this time. The amount of the alkaline agent added to casein is selected so that the pH is in the range of 6.0 to 9.0 when the casein solution is 10% by weight. If the amount added is more than 9.0, heating the temperature to 80 ° C. or higher promotes the decomposition of protein to generate ammonia, which is not preferable. Further, if the amount added is such that the pH is less than 6.0, casein is not suitable because it does not become an alkali salt sufficiently and remains undissolved. Those in the form of alkali salts such as casein soda or potassium casein are used alone as they are.

Extruders that can be used in the present invention include types such as a single-screw extruder and a twin-screw extruder, but generally, any of those used in the production of casein soda can be used, and is not particularly limited. .

Hereinafter, description will be made with reference to the flow sheet of FIG. In FIG. 1, A is a food cutter, B is a feeder,
C is a barrel, D is a die, and E is another feeder.

Chitosan solution as a milk protein raw material in the form of powder or concentrated solution as described above is mixed in advance with a food cutter of A, and then quantitatively fed with a feeder of B to barrel C. Alternatively, the milk protein raw material and the chitosan raw material can be fed in separate feeders B and E.

In any case, the feed amount of each raw material is selected so that the ratio of chitosan to milk protein during mixing in barrel C is 0.5 to 7% by weight, or premixing is performed. Further, when mixed in the barrel, the pH is 5.0 to
It should be 7.5.

When these raw materials are supplied to the barrel, the extruder is operated under the conditions of, for example, a screw rotation speed of 30 rpm and a barrel temperature of 110 ° C. The upper limit of the temperature is required to be about 140 ° C. due to the thermal denaturation of milk protein, but other conditions are appropriately selected depending on the extruder model, raw material and the like.

Thus, the raw material quantitatively supplied to the barrel progresses to the outlet side while being mixed and stirred by the screw in the barrel, and during that time gels and has a highly viscous lumpy milk protein-
It becomes a chitosan complex, is guided to the exit of the extruder, and is discharged out of the system as a textured product according to the shape of the die D. Usually the residence time in the extruder is 15-60
However, it was found that heating the barrel to 60 to 140 ° C. promotes the complex formation reaction and causes organization in a short time. It was confirmed that the discharged product had a pH range of 5.0 to 7.5.

The present invention also provides a milk protein complex comprising milk protein and 0.5 to 7% by weight of chitosan based on the milk protein and 20 to 100% by weight of saccharide based on the milk protein by using the extruder processing method. The present invention provides a method for producing a milk protein complex, which comprises obtaining a milk protein complex having a pH of 5.0 to 7.5 in the state of a solid or suspension containing 30 to 90% of water.

In the method for producing the milk protein-chitosan complex, in addition to milk protein and chitosan, lactose, dextrin, glucose, saccharose, starch, modified starch, maltose, pullulan, isomerized sugar (glucose, fructose mixed solution), raffinose, multi. 20 to 100% by weight, preferably 30 to 70% by weight, based on milk protein, of saccharides such as tol, sorbitol, glycerol (sugars in this specification include sugar alcohols) or a mixture thereof. %, And in the same manner as in the extruder working, a swelled textured product is obtained. These sugars may be supplied to the barrel as a separate system as Fuchimachi, or may be supplied after being mixed with a milk protein raw material, or may be supplied after being mixed with a milk protein raw material and a chitosan raw material. .
In any case, chitosan is added to the milk protein in the barrel in an amount of 0.5 to 7% by weight and a pH of 5.0 to 7.5. The operating conditions of the extruder can be appropriately selected as in the above.

Furthermore, the present invention provides a milk protein complex comprising milk protein, chitosan of 0.5 to 7% by weight based on milk protein, and oil and fat of 40% by weight or less based on milk protein by using an extruder processing method. A method for producing a milk protein complex characterized by obtaining a milk protein complex having a pH of 5.0 to 7.5 in the state of a solid or suspension containing 30 to 90% of water, and an extruder processing method, Milk protein and 0.5 to 7% by weight of milk protein chitosan and 10 to 4 of milk protein
A milk protein complex consisting of 0% by weight of a protein other than milk protein and having a pH of 5.0 to 7.5 in the form of a solid or suspension containing 30 to 90% of water is obtained. Using the method for producing a milk protein complex, and the extruder processing method, 0.5 to 7% by weight of milk protein and chitosan relative to milk protein and 100 to milk protein are used.
-250% by weight of raw or processed meat or a mixture thereof with a milk protein complex having a water content of 30-90
% Of solids or suspension containing 5.0% of pH 5.0-7.5
The present invention provides a method for producing a milk protein complex, which comprises obtaining a milk protein complex having

In the above-mentioned method for producing a milk protein-chitosan complex, in addition to milk protein and chitosan, 40% by weight or less, preferably 10 to 30% by weight, of salad oil, lard, head, butter, butter oil, and plant, in addition to milk protein and chitosan, respectively. Other than milk proteins such as egg white, soy protein, whey protein concentrate, gluten and collagen in an amount of 10 to 40% by weight, preferably 20 to 30% by weight based on milk protein Protein or a mixture thereof, or 100-250% by weight, preferably 150-200% by weight, based on milk protein, of raw meat such as ground fish meat, livestock meat or processed meat or a mixture thereof is used as a raw material for extruder processing. , Respectively, a textured product obtained by emulsifying fats and oils, and Fig. 2 shows the relationship between additive concentration and gel strength as an example. Ku heat resistance and gel strength different tissues product or excellent in heat resistance, fibrous tissue product with directionality can be obtained. In any case, the third raw material can be supplied by various methods as in the case of the milk protein-chitosan-saccharide complex. The operating conditions of the extruder can be appropriately selected.

The extruder processed product according to the manufacturing method of the present invention can be used in various ways.

A milk protein-chitosan complex and a complex which is a structured product of whey-albumin, whey globulin, egg white, soybean protein and the like as components are processed into extrudates into fibrous, plate-like, and granular hamburgers and hamburgers. It can be edible in combination with other ingredients such as Chinese soup. Alternatively, the extrudate can be dried by a drum drying method, a fluidized bed drying method, a shelf drying method, a freeze drying method, or the like, and can be granulated / powdered or finely fibrillated and cooked with other food materials.

A complex containing a saccharide as a component, such as a puffed textured product containing lactose as a component, has good hot water reconstitution properties and can be used as a texture-extending material for hamburgers and the like.

A complex, which is an oriented textured product containing meat such as fish meat and livestock as an ingredient, can be made into a delicacy by seasoning it in combination with a seasoning.

The complex containing fats and oils as a component can be used as an extender for hamburgers and the like, like the complex containing saccharides as a component.

EFFECT OF THE INVENTION The milk protein complex obtained by the production method of the present invention is generally obtained as an aggregate containing 30 to 60% of water, and this or a powdered product is excellent in heat gelation property. In other words, it overcomes the heat-melting property of conventional casein and has heat resistance. Also, the water retention and the water retentivity are good. Therefore, it is also excellent in cookability and workability. In addition, milk protein, third except chitosan
The milk protein complex obtained by adding the components has various functions as described above, and can be used in various ways.

The milk protein complex having such excellent properties can be produced in a simple process by the production method according to the extruder processing method of the present invention, and can be supplied at low cost. Further, according to the extruder processing method, the water content of the reaction system can be processed in a low water content system of 30 to 60%, so that the amount of water evaporation at the time of obtaining the powdered product from the discharged product can be suppressed low, which is also advantageous from the viewpoint of energy saving. .

Hereinafter, the present invention will be described in more detail with reference to examples.
In each example, the extruder used was Continua 37 / 27P manufactured by Wernerfried. The flow sheet when using the extruder is shown in FIG.

Example 1 5 kg of casein soda was put into a food cutter A, and 5 kg of a 5% chitosan-lactic acid aqueous solution was added and dispersed. This dispersion was fed to a barrel heated to 110 ° C. at a feed rate of 150 g / min. The screw rotation was carried out at 300 rpm, and 8 kg of milk protein-chitosan complex was discharged from the die D. The composite was a structured product having a transparent soft gel-like plastic structure, contained 42.0% water, and had a pH of 5.5.

The assembly was treated with 9% 0.02M phosphate buffer, pH 6.8.
Milk protein elution rate is 4.5 when heated at 5 ℃ for 5 minutes
%Met.

Example 2 5 kg of casein soda and 2 kg of lactose were food cutter A.
The mixture was placed in a flask and dispersed with 5 kg of a 5% chitosan-lactic acid aqueous solution.
This dispersion was fed to a barrel heated to 110 ° C. at a feed rate of 150 g / min. The screw rotation was carried out at 300 rpm, and 10 Kg of the textured product of the milk protein-chitosan-lactose complex which was uniformly swollen at the outlet temperature of 100 to 105 ° C was discharged from the die D. This structured product contained 31.0% water and had a pH of 5.5.

When the textured product was dried at 50 ° C. by a shelf drying method and then subjected to a hot water rehydration test, it was found that, as shown in FIG. In addition, when the dissolution test is performed under the same conditions as in Example 1, the milk protein dissolution rate is 4.6.
%Met.

Example 3 5 kg of casein soda and 5% chitosan-lactic acid aqueous solution 5
Kg was put into the food cutter A to disperse 2 kg of lard. 150g of this dispersion in a barrel heated to 110 ° C
It was supplied at a supply rate of / min. Screw rotation 300 rpm
The operation was conducted at 11 ° C. to obtain 11 kg of a textured product.

Observation of this structured product with a scanning electron microscope revealed dispersed oil droplets of 1 to 100 μm as shown in FIG.
FIG. 4 is a photograph instead of a drawing, which shows a tissue structure of a milk protein complex according to the production method of the present invention, magnified 840 times by a scanning electron microscope.

Example 4 5 kg of casein soda and 5% chitosan-lactic acid aqueous solution 2
Put Kg in Food Cutter A, add 7kg Minced Beef,
Stir and mix. 100 parts of this mixture from feeder B
The barrel heated to ℃ was fed at a feed rate of 130 g / min. The operation was carried out at a screw rotation of 250 rpm, and 13 Kg of oriented textured product was obtained.

It was confirmed that this textured product did not disperse even when heated in hot water at 95 ° C. for 5 minutes, and had sufficient heat resistance.

Example 5 A powder raw material having a rate of 5 kg of casein and 132 g of sodium carbonate was fed from a feeder B at a feeding rate of 80 g / min, and at the same time, a liquid raw material of 5 kg of a 5% chitosan / lactic acid aqueous solution was fed from a feeder E at a feeding rate of 80 g / min from the feeder E to 110 ° C. It was supplied to the barrel C which was heated to 1. Operate at 300 rpm screw rotation,
8 kg of milk protein-chitosan complex was discharged from Die D.

The obtained complex was a structured product having a transparent soft gel-like plastic structure, contained 43.0% of water, and had a pH of 5.5. The structured product was treated with a pH of 6.8 at 0.
The milk protein elution rate when heated at 95 ° C. for 5 minutes in a 02 M phosphate buffer was 6.5%.

[Brief description of drawings]

FIG. 1 is a flow sheet in the manufacturing method of the present invention using an extruder. FIG. 2 is a graph showing the relationship between the concentration of the third component added and the milk protein complex gel strength in the milk protein complex when various proteins were added as the third component. FIG. 3 shows the milk protein complex obtained in Example 2,
It is a graph which shows the relationship between heating time and gel strength. FIG. 4 is a photograph instead of a drawing, which shows a tissue structure of a milk protein complex according to the production method of the present invention, magnified 840 times by a scanning electron microscope.

Claims (5)

[Claims] 1. A solid or suspension containing a milk protein and a chitosan of 0.5 to 7% by weight based on the milk protein, which is obtained by an extruder method and has a water content of 30 to 90%. A method for producing a milk protein complex, which comprises obtaining a milk protein complex having a pH of 5.0 to 7.5 in a physical state. 2. A milk protein complex comprising milk protein and 0.5 to 7% by weight of chitosan based on the milk protein and 20 to 100% by weight of saccharides based on the milk protein by using an extruder process. A method for producing a milk protein complex, which comprises obtaining a milk protein complex having a pH of 5.0 to 7.5 in the state of a solid or suspension containing 30 to 90% of water. 3. A milk protein complex comprising milk protein and chitosan in an amount of 0.5 to 7% by weight based on the milk protein and 40% by weight or less of fats and oils based on the milk protein by using an extruder processing method. A method for producing a milk protein complex, which comprises obtaining a milk protein complex having a pH of 5.0 to 7.5 in a solid or suspension state containing 30 to 90%. 4. A milk protein complex comprising milk protein, chitosan of 0.5 to 7% by weight based on milk protein, and 10 to 40% by weight of protein other than milk protein based on milk protein by using an extruder process. A method for producing a milk protein complex, which comprises obtaining a milk protein complex having a pH of 5.0 to 7.5 in the form of a solid or suspension containing water of 30 to 90%. 5. A milk protein and a chitosan of 0.5 to 7% by weight based on the milk protein and 100 to 250% by weight of raw or processed meat or a mixture thereof based on the milk protein by using the extruder processing method. The pH of a milk protein complex in the form of a solid or suspension containing 30 to 90% water.
A method for producing a milk protein complex, which comprises obtaining a milk protein complex exhibiting 5.0 to 7.5.