JPH0799893A - Production of gelled product of whey protein and production of processed food using whey protein - Google Patents
Production of gelled product of whey protein and production of processed food using whey proteinInfo
- Publication number
- JPH0799893A JPH0799893A JP5245334A JP24533493A JPH0799893A JP H0799893 A JPH0799893 A JP H0799893A JP 5245334 A JP5245334 A JP 5245334A JP 24533493 A JP24533493 A JP 24533493A JP H0799893 A JPH0799893 A JP H0799893A
- Authority
- JP
- Japan
- Prior art keywords
- whey protein
- solution
- gel
- protein
- enzyme
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 75
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 75
- 235000021119 whey protein Nutrition 0.000 title claims description 71
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 235000021067 refined food Nutrition 0.000 title claims description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 29
- 235000013305 food Nutrition 0.000 claims description 38
- 239000000463 material Substances 0.000 claims description 21
- 239000000839 emulsion Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 6
- 238000001879 gelation Methods 0.000 abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 19
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 230000000694 effects Effects 0.000 abstract description 14
- 239000005862 Whey Substances 0.000 abstract description 4
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 54
- 102000004190 Enzymes Human genes 0.000 description 53
- 108090000790 Enzymes Proteins 0.000 description 53
- 229940088598 enzyme Drugs 0.000 description 53
- 239000000243 solution Substances 0.000 description 47
- 239000000047 product Substances 0.000 description 22
- 235000018102 proteins Nutrition 0.000 description 18
- 102000004169 proteins and genes Human genes 0.000 description 18
- 108090000623 proteins and genes Proteins 0.000 description 18
- 238000011282 treatment Methods 0.000 description 18
- 239000004365 Protease Substances 0.000 description 17
- 150000003839 salts Chemical class 0.000 description 14
- 239000002253 acid Substances 0.000 description 12
- 235000013372 meat Nutrition 0.000 description 12
- 235000015278 beef Nutrition 0.000 description 11
- 102000035195 Peptidases Human genes 0.000 description 10
- 108091005804 Peptidases Proteins 0.000 description 10
- 238000006243 chemical reaction Methods 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 108090000526 Papain Proteins 0.000 description 8
- 235000013351 cheese Nutrition 0.000 description 8
- 235000019834 papain Nutrition 0.000 description 8
- 229940055729 papain Drugs 0.000 description 8
- 235000021110 pickles Nutrition 0.000 description 8
- -1 salt ion Chemical class 0.000 description 8
- 235000019419 proteases Nutrition 0.000 description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 238000002347 injection Methods 0.000 description 6
- 239000007924 injection Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 102000004157 Hydrolases Human genes 0.000 description 5
- 108090000604 Hydrolases Proteins 0.000 description 5
- 239000011230 binding agent Substances 0.000 description 5
- 239000004067 bulking agent Substances 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 230000002209 hydrophobic effect Effects 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 108090000631 Trypsin Proteins 0.000 description 4
- 102000004142 Trypsin Human genes 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 239000003778 fat substitute Substances 0.000 description 4
- 235000013341 fat substitute Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 239000012460 protein solution Substances 0.000 description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- 239000012588 trypsin Substances 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 230000002427 irreversible effect Effects 0.000 description 3
- 230000035484 reaction time Effects 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 108010059712 Pronase Proteins 0.000 description 2
- 101001091368 Rattus norvegicus Glandular kallikrein-7, submandibular/renal Proteins 0.000 description 2
- 101000898773 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) Saccharopepsin Proteins 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000019833 protease Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000010378 sodium ascorbate Nutrition 0.000 description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 2
- 229960005055 sodium ascorbate Drugs 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 210000000689 upper leg Anatomy 0.000 description 2
- 108090000107 Acrosin Proteins 0.000 description 1
- 102100026041 Acrosin Human genes 0.000 description 1
- 102000004400 Aminopeptidases Human genes 0.000 description 1
- 108090000915 Aminopeptidases Proteins 0.000 description 1
- 108010004032 Bromelains Proteins 0.000 description 1
- 102000005600 Cathepsins Human genes 0.000 description 1
- 108010084457 Cathepsins Proteins 0.000 description 1
- 108090001069 Chymopapain Proteins 0.000 description 1
- 108090000746 Chymosin Proteins 0.000 description 1
- 108090000317 Chymotrypsin Proteins 0.000 description 1
- 108060005980 Collagenase Proteins 0.000 description 1
- 102000029816 Collagenase Human genes 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 108010088842 Fibrinolysin Proteins 0.000 description 1
- 108090000270 Ficain Proteins 0.000 description 1
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 1
- 108060005987 Kallikrein Proteins 0.000 description 1
- 102000001399 Kallikrein Human genes 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 108090000131 Metalloendopeptidases Proteins 0.000 description 1
- 102000003843 Metalloendopeptidases Human genes 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108010067372 Pancreatic elastase Proteins 0.000 description 1
- 102000016387 Pancreatic elastase Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 101710095665 Protein 6.7 Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- ISWQCIVKKSOKNN-UHFFFAOYSA-L Tiron Chemical compound [Na+].[Na+].OC1=CC(S([O-])(=O)=O)=CC(S([O-])(=O)=O)=C1O ISWQCIVKKSOKNN-UHFFFAOYSA-L 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000019835 bromelain Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 229960002976 chymopapain Drugs 0.000 description 1
- 229940080701 chymosin Drugs 0.000 description 1
- 229960002376 chymotrypsin Drugs 0.000 description 1
- 229960002424 collagenase Drugs 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000000909 electrodialysis Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019836 ficin Nutrition 0.000 description 1
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000009878 intermolecular interaction Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- GNOLWGAJQVLBSM-UHFFFAOYSA-N n,n,5,7-tetramethyl-1,2,3,4-tetrahydronaphthalen-1-amine Chemical compound C1=C(C)C=C2C(N(C)C)CCCC2=C1C GNOLWGAJQVLBSM-UHFFFAOYSA-N 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 230000003863 physical function Effects 0.000 description 1
- 229940012957 plasmin Drugs 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229960001322 trypsin Drugs 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、酵素処理によって得ら
れるホエー蛋白質ゲル化物の製造法に関し、特に、透明
性に優れ、高い保水性と滑らかさを有し、かつ風味のフ
ラットなホエー蛋白質ゲル化物を製造する方法、および
それを利用しチーズ、豆腐、魚肉・畜肉加工品等の加工
食品を製造する方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a whey protein gel product obtained by an enzymatic treatment, and particularly to a whey protein gel which is excellent in transparency, has high water retention and smoothness, and has a flat flavor. TECHNICAL FIELD The present invention relates to a method for producing a food product, and a method for producing a processed food such as cheese, tofu, processed fish meat / meat product, etc. using the same.
【０００２】[0002]
【従来の技術】ホエー蛋白質は従来より結着剤や増量剤
あるいは保水剤等のように食品の補助素材として広く用
いられている。2. Description of the Related Art Whey protein has been widely used as an auxiliary material for foods such as a binder, a bulking agent and a water retention agent.
【０００３】ホエー蛋白質溶液をゲル化する手段として
は、中性付近で１０％以上の高濃度ホエー蛋白質溶液を
加熱処理する方法が一般に良く知られているが（JOUNAL
OFFOOD SCIENCE (1988) Vol.53,231-136および日本食
品工業学会誌(1985)Vol.32,639-645）、加熱処理ホエー
蛋白質ゲルにはいずれも保水性の経時的低下および滑ら
かさの不足という欠点がある。As a means for gelling a whey protein solution, a method of heat-treating a high-concentration whey protein solution of 10% or more in the vicinity of neutrality is generally well known (JOUNAL
OFFOOD SCIENCE (1988) Vol.53,231-136 and Japan Society of Food Industry (1985) Vol.32,639-645), heat-treated whey protein gels all have the drawbacks of decreased water retention and lack of smoothness. .
【０００４】これらの欠点を改良するゲル化手段として
は、ホエー蛋白質溶液を加熱処理により凝固しない状態
に調製してからこれを加熱し、ホエー蛋白質を一定の変
性状態にすることにより、塩類の添加でゲル化を引き起
こすもの（特開平５−６４５５０号公報）、酸の添加に
よりゲル化を引き起こすもの（特開平２−１２４０６７
号公報）、および凍結することによりゲル化を引き起こ
すもの（特開平３−２８０８３４号公報、特開平３−２
７７２４９号公報）等、加熱処理ゲル以外にも、不可逆
のゲル状組織化物を作ることが可能であり、得られるゲ
ル化物は、上記の加熱処理ゲルと異なり、良好な保水性
と滑らかでかつ透明性に優れた組織を有している。加熱
処理ゲル化物を製造する方法以外のこれら方法における
前処理としての加熱は、攪拌加熱で行いうるので効率が
よく、大量に製造する場合でも全体を均一に加熱できる
利点がある。As a gelling means for improving these drawbacks, salts are added by preparing a whey protein solution by a heat treatment so that it does not coagulate and then heating it to bring the whey protein into a certain denatured state. Which causes gelation (JP-A-5-64550) and those which cause gelation by addition of an acid (JP-A-2-24067).
And Japanese Patent Laid-Open No. 3-280834 and Japanese Patent Laid-Open No. 3-2.
It is possible to make an irreversible gel-like structured material other than the heat-treated gel, and the obtained gelled material is different from the above-mentioned heat-treated gel in that it has good water retention, smoothness and transparency. It has an excellent structure. The heating as a pretreatment in these methods other than the method for producing a heat-treated gelled product can be performed by stirring and heating, so that it is efficient and has the advantage that the whole can be uniformly heated even in the case of mass production.
【０００５】しかしながら、その後にゲル化させるため
に塩を加えたり、酸を添加してｐＨを下げたりあるいは
全体を凍結しなければならず、大量に処理する場合には
障害となっている。すなわち、塩を添加してゲル化する
方法では、元来含まれているホエー蛋白質中の塩類量を
考慮にいれ塩類量の制御をしなければならいこと、塩の
溶解に時間がかかること等の間題がある。また、酸を添
加してゲル化する方法では、酸の作用が緩慢で、ホエー
蛋白質をゲル化するのに時間がかかること、ｐＨ制御を
的確に行わなければならないこと等の問題がある。ま
た、塩類や酸を添加してゲル化した場合は、これらの成
分によって食品の風味が変化あるいは低下してしまう欠
点がある。一方、凍結処理によってゲル化を行う場合
は、工業的に生産する場合、全体を凍結したり再解凍す
るのに時間を要するために設備やエネルギー費用がかか
り、実用上問題がある。However, after that, it is necessary to add a salt for gelling, to lower the pH by adding an acid, or to freeze the whole, which is an obstacle to a large amount of treatment. That is, in the method of adding a salt and gelling, it is necessary to control the salt amount in consideration of the salt amount in the whey protein originally contained, and it takes time to dissolve the salt. There is a question. Further, in the method of adding an acid to gel, there are problems that the action of the acid is slow, it takes a long time to gel the whey protein, and the pH must be controlled accurately. Further, when salts or acids are added to form a gel, there is a drawback that the flavor of food is changed or deteriorated by these components. On the other hand, in the case of performing gelation by freezing treatment, in the case of industrial production, it takes time to freeze or re-thaw the whole, which requires equipment and energy costs, which is a practical problem.
【０００６】[0006]
【発明が解決しようとする課題】本発明は、上記従来技
術の有する問題に鑑み、ホエー蛋白質の加熱処理ゲルよ
り優れる上記非加熱処理ゲルを更に改良するものであ
り、ゲル化の前処理とし行う加熱処理後に、塩類或いは
酸を添加することなく、また凍結処理を施すことなく、
特定の手段を採用することにより、大がかりな設備等を
用いることなく、簡便な制御でゲル化を引き起こし、ま
た、風味等にはほとんど影響を与えずに高い保水性と滑
らかさを有するゲル化物を形成することを目的とする。In view of the problems of the prior art, the present invention further improves the above non-heat-treated gel, which is superior to the heat-treated gel of whey protein, and is carried out as a pretreatment for gelation. After heat treatment, without adding salts or acids, and without subjecting to freeze treatment,
By adopting a specific means, gelation is caused by simple control without the use of large-scale equipment, and a gelled product having high water retention and smoothness with little influence on flavor etc. is obtained. The purpose is to form.
【０００７】また、本発明の他の目的は、上記のゲル化
方法を用いて、保水性および風味に優れる加工食品を簡
便に製造することである。Another object of the present invention is to simply produce a processed food excellent in water retention and flavor by using the above gelling method.
【０００８】[0008]
【課題を解決するための手段】かかる目的を達成する本
発明は、加熱凝固しない濃度のホエー蛋白質含有溶液を
加熱処理した後、得られた溶液に蛋白質加水分解酵素を
作用させることにより該溶液をゲル化させることを特徴
とするホエー蛋白質ゲル化物（酵素処理ゲル）の製造方
法である。加熱処理の後に酵素処理することにより、凍
結処理等に必要な大がかりな設備等を用いることなく、
また塩類添加や酸添加の制御に比べて簡便な制御でゲル
化を引き起こすことが可能となり、塩類や酸を添加しな
いので、風味等にはほとんど影響を与えずに優れた透明
性、保水性、滑らかさを有するゲル化物の形成が可能と
なる。特に、他の手段によるゲル化物と比ベ、風味はフ
ラットで、高い保水性と滑らかさを有していることは、
食品産業においては非常に有用な特徴である。Means for Solving the Problems The present invention which achieves such an object is to subject a solution containing whey protein having a concentration which does not coagulate by heating to heat treatment, and then to treat the solution with a protein hydrolase. A method for producing a whey protein gel (enzyme-treated gel), which comprises gelling. By performing enzyme treatment after heat treatment, without using large-scale equipment required for freeze treatment,
In addition, it becomes possible to cause gelation with a simpler control compared to the control of salt addition and acid addition, and since salt and acid are not added, excellent transparency, water retention, with little effect on flavor, etc. It is possible to form a gelled product having smoothness. In particular, compared to gelled products by other means, the flavor is flat, and it has high water retention and smoothness.
It is a very useful feature in the food industry.
【０００９】また、本発明は、上記のホエー蛋白質ゲル
化物の製造方法において、ホエー蛋白質含有溶液中のホ
エー蛋白質濃度が０．５〜１０％、ｐＨが６〜８、塩類
イオンが０．５％以下であるホエー蛋白質ゲル化物の製
造方法である。上記の効果は、かかる条件下において一
層顕著となる。Further, the present invention provides the method for producing a gelled whey protein product as described above, wherein the whey protein-containing solution has a whey protein concentration of 0.5 to 10%, a pH of 6 to 8 and a salt ion of 0.5%. The following is a method for producing a whey protein gelled product. The above effect becomes more remarkable under such conditions.
【００１０】また、本発明は、上記の加熱処理済ホエー
蛋白質含有溶液または該溶液と油脂の乳化物を、食品材
料と混合前または後に蛋白質加水分解酵素により分解
し、食品材料中でゲル化させることを特徴とするホエー
蛋白質を利用した加工食品の製造方法である。該溶液は
酵素により分解されればゲル化反応を開始するから、該
溶液、酵素および食品材料を混合したり、あらかじめ酵
素液を含浸させた食品材料を該溶液に浸漬し、若しくは
該溶液をインジェクションにより該食品に注入したり、
または、該溶液に酵素を含有させゲル化を生じる前に食
品材料と混合することにより、食品材料中で該溶液をゲ
ル化させ一体化することができる。かかる酵素は食品材
料の蛋白質にも影響を与え、蛋白質の組織等を軟化させ
ることができるので、食品の食感等を改良すると同時に
ゲル化を起すことも可能である。また、ホエー蛋白質含
有溶液を乳化物として用いることにより、得られるゲル
化物の食感を一層滑らかにし、かつクリーム感のあるも
のとすることができる。In the present invention, the above heat-treated whey protein-containing solution or an emulsion of the solution and fats and oils is decomposed with a protein hydrolase before or after mixing with a food material and gelled in the food material. A method for producing a processed food using whey protein, which is characterized in that When the solution is decomposed by an enzyme, a gelation reaction is started. Therefore, the solution, the enzyme and the food material are mixed, or the food material impregnated with the enzyme solution in advance is immersed in the solution, or the solution is injected. By injecting into the food,
Alternatively, the solution can be gelled and integrated in the food material by incorporating the enzyme into the solution and mixing with the food material before gelation occurs. Since such an enzyme also affects the protein of the food material and can soften the tissue and the like of the protein, it is possible to improve the texture of the food and to cause gelation. Further, by using the whey protein-containing solution as an emulsion, the obtained gelled product can have a more smooth texture and a creamy texture.
【００１１】本発明にかかる酵素処理ゲルは、加工食品
に対して、結着剤、増量剤、離水防止剤、脂肪代替物等
として機能するものであり、また、かかるゲル自体を主
体的に用いて新規な食品を構成することもできる。The enzyme-treated gel according to the present invention functions as a binder, a bulking agent, a water separating agent, a fat substitute, etc. for processed foods, and the gel itself is mainly used. It is also possible to compose new foods.
【００１２】なお、上記のホエー蛋白質ゲル化物は耐熱
性にも優れているので、ゲルの物性、機能を損なうこと
なく、加熱処理により蛋白質加水分解酵素を失活させ、
ゲル化反応を所望により停止させることができる。Since the above-mentioned whey protein gel product is also excellent in heat resistance, the protein hydrolase can be inactivated by heat treatment without impairing the physical properties and functions of the gel.
The gelling reaction can be stopped if desired.
【００１３】上記の方法により、ゲル化が引き起こされ
る理由（作用）は、次のように説明することができる。
ゲル化は、一般に加熱などの処理で蛋白質の構造が変化
し、その結果増大する疎水結合、水素結合、イオン結合
などの分子間相互作用によると考えられている。加熱に
より凝固しない蛋白質濃度でホエー蛋白質溶液を加熱し
た場合、一定の変性状態が生じ、同時に疎水結合も増加
する。その結果、蛋白質分子は互いに会合し可溶性の凝
集体を形成する。この段階ではゲル化は生じないが、こ
の可溶性凝集体を蛋白質加水分解酵素により限定的に加
水分解することで内部の疎水領域は外部に露出し疎水結
合の増大を引き起こす。その結果、可溶性凝集体は三次
元のネットワーク構造を形成し、不可逆のゲルを生じ
る。ゲル化はさまざまな因子が複雑に絡み合うことによ
って促進されたり、抑制されるが、本発明に関して酵素
処理したホエー蛋白質含有溶液のゲル化を促進する主な
因子としては、蛋白質濃度、温度、反応時間および添加
する酵素の量とその種類が挙げられる。The reason (action) of causing gelation by the above method can be explained as follows.
It is generally considered that gelation is caused by intermolecular interactions such as hydrophobic bond, hydrogen bond, ionic bond, etc., in which the structure of the protein is changed by a treatment such as heating and as a result increases. When the whey protein solution is heated at a protein concentration that does not coagulate by heating, a certain denaturation state occurs and, at the same time, hydrophobic bonds also increase. As a result, protein molecules associate with each other to form soluble aggregates. Although gelation does not occur at this stage, limited hydrolysis of this soluble aggregate with a protein hydrolase exposes the internal hydrophobic region to the outside, causing an increase in hydrophobic binding. As a result, the soluble aggregates form a three-dimensional network structure, resulting in an irreversible gel. Although gelation is promoted or suppressed by complex entanglement of various factors, the main factors that promote gelation of the enzyme-treated whey protein-containing solution in the present invention are protein concentration, temperature, and reaction time. And the amount and type of enzyme to be added.
【００１４】次に本発明を詳細に記述する。The present invention will now be described in detail.
【００１５】本発明におけるホエー蛋白質は、牛乳から
調製されたものであり、主にラクトアルブミンやラクト
グロブリンを含んだものであって、チーズ製造時に得ら
れるチーズホエー蛋白質、牛乳に酸を加えてカゼインを
除去した酸ホエー蛋白質、あるいはこれらを脱塩処理し
ミネラルおよび乳糖を除いたものやエタノールを添加し
て蛋白質画分のみを沈澱回収した分離ホエー蛋白質等を
用いることができる。本発明に用いられるホエー蛋白質
含有溶液としては、上記のカゼインやチーズ等を製造す
る過程で得られるホエー蛋白質含有溶液等、入手しうる
あらゆるものを用いることがそきる。好ましくは、ホエ
ー蛋白質濃縮物（ＷＰＣ）やホエー蛋白質分離物（ＷＰ
Ｉ）等を挙げることができる。ＷＰＣやＷＰＩは、比較
的灰分量が少なく、またこれらを用いることで透明性に
優れかつ弾力のあるゲルを形成することができるからで
ある。溶液中のホエー蛋白質濃度は、加熱凝固を起さな
い濃度であればよく、特には限定されない。かかる濃度
は、圧力、塩類濃度、ｐＨ等の要因によって変化し得る
ものであるが、少なくとも２０％以下である必要があ
り、それを超えれば他の要因に拘りなく熱凝固し易くな
る。好ましくは、０．５〜１０％のホエー蛋白質を含ん
だものであり、０．５％よりも少ない濃度ではゲル化の
程度はわずかであり、１０％を超えれば加熱処理中に粘
度が高くなり、一部あるいは全体が加熱時にゲル化して
しまう場合があり、取扱上適当ではない。更に好ましい
範囲は７．０〜８．０％程度である。The whey protein in the present invention is prepared from milk, and mainly contains lactalbumin and lactoglobulin. The cheese whey protein obtained at the time of cheese production and the casein obtained by adding acid to milk. It is possible to use acid whey protein from which whey has been removed, or whey protein that has been desalted to remove minerals and lactose, or whey protein that has been separated and precipitated to recover only the protein fraction. As the whey protein-containing solution used in the present invention, any available whey protein-containing solution obtained in the process of producing casein, cheese or the like may be used. Preferably, whey protein concentrate (WPC) or whey protein isolate (WP
I) etc. can be mentioned. This is because WPC and WPI have a relatively small amount of ash, and by using them, a gel having excellent transparency and elasticity can be formed. The whey protein concentration in the solution is not particularly limited as long as it does not cause heat coagulation. The concentration may change depending on factors such as pressure, salt concentration, pH, etc., but it must be at least 20% or less, and if it exceeds this, thermal coagulation tends to occur regardless of other factors. Preferably, the whey protein is contained in an amount of 0.5 to 10%, the degree of gelation is small at a concentration lower than 0.5%, and the viscosity increases during the heat treatment if the concentration exceeds 10%. However, some or all of them may gel when heated, which is not suitable for handling. A more preferable range is about 7.0 to 8.0%.
【００１６】ホエー蛋白質含有溶液のｐＨは、好ましく
は６〜８の中性域であり、ｐＨ６未満では、加熱処理の
際に蛋白質が凝集沈澱し滑らかなゲルを形成し難くなる
場合があり、またｐＨ８を超えれば、風味が悪くなる。
また、ホエー蛋白質含有溶液の塩類イオンは、好ましく
は０．５％以下、更には０．０１〜０．３％程度であ
り、塩類イオン濃度が高過ぎると、加熱処理中にホエー
蛋白質が凝集沈澱したりゲル化を生じる場合がある。塩
類イオン濃度は、便宜的に溶液の灰分量として捉えるこ
とができ、塩類イオン濃度０．５％以下は概ね灰分量
１．０％以下に相当すると考えることができる。灰分量
は必要により限外濾過や電気透析等により、あらかじめ
調整しておくことができる。The pH of the whey protein-containing solution is preferably in the neutral range of 6 to 8. If the pH is less than 6, the protein may be aggregated and precipitated during the heat treatment, and it may be difficult to form a smooth gel. If the pH exceeds 8, the flavor becomes poor.
The salt ion in the whey protein-containing solution is preferably 0.5% or less, and more preferably 0.01 to 0.3%. If the salt ion concentration is too high, the whey protein aggregates and precipitates during the heat treatment. Or gelation may occur. The salt ion concentration can be conveniently regarded as the ash content of the solution, and it can be considered that the salt ion concentration of 0.5% or less corresponds to the ash content of 1.0% or less. If necessary, the amount of ash can be adjusted in advance by ultrafiltration, electrodialysis, or the like.
【００１７】ホエー蛋白質含有溶液の前処理としての加
熱処理温度は、通常６０〜９５℃、好ましくは８０〜９
０℃程度であり、温度が低過ぎれば、ホエー蛋白質分子
の疎水結合が充分に増加しないので、可溶性の凝集体が
生成されず、その後の酵素処理でゲル化を生じなくな
る。一般に温度は高い程、蛋白質分子の変性が大きくゲ
ル化し易くなる。加熱処理時間は通常、５分間〜１時間
であり、長過ぎても特に弊害はないが、効果の向上はみ
られない。加熱処理後のホエー蛋白質含有溶液は、次の
酵素処理へ付されるために冷却される。The heat treatment temperature for pretreatment of the whey protein-containing solution is usually 60 to 95 ° C., preferably 80 to 9
If the temperature is about 0 ° C. and the temperature is too low, the hydrophobic bonds of the whey protein molecules are not sufficiently increased, so that soluble aggregates are not formed and gelation does not occur in the subsequent enzyme treatment. Generally, the higher the temperature is, the more the protein molecules are denatured and the more easily gelation occurs. The heat treatment time is usually 5 minutes to 1 hour, and if it is too long, there is no particular problem, but the effect is not improved. The heat-treated whey protein-containing solution is cooled in order to be subjected to the next enzyme treatment.
【００１８】また、上記加熱処理済ホエー蛋白質含有溶
液は、一旦粉末化し、必要により脱イオン水等を加えて
再溶解溶液とすることができる。加熱処理によるホエー
蛋白質の変性は不可逆的なものであり、粉末化処理等を
経ても維持されている。Further, the above heat-treated whey protein-containing solution can be once pulverized and, if necessary, deionized water or the like can be added to obtain a redissolved solution. The denaturation of whey protein by heat treatment is irreversible and is maintained even after powdering treatment.
【００１９】酵素処理で使用する酵素は、蛋白質加水分
解酵素であって、動物、植物および微生物由来のもので
あればとくに限定されることなく用いることができる。
具体的には、トリプシン、キモトリプシン、ペプシン、
パパイン、キモパパイン、コラゲナーゼ、カリクレイ
ン、メタロエンドベプチダーゼ、アクチナーゼ、プロナ
ーゼ、プロティナーゼＡおよびＫ、各種アミノペプチダ
ーゼ、プラスミン、アクロシン、エラスターゼ、カテプ
シン、フィシン、ブロメライン、キモシンなどが挙げら
れる。好ましくはプロテアーゼ活性として１０００Ｕ／
ｇ以上のものがよい。上記の中、パパイン等は、畜肉・
魚肉を軟化させる働きを有することから、それらの酵素
を用いれば、ホエー蛋白質のゲル化と肉の軟化を行うこ
とができるので、テンダーな畜肉・魚肉加工食品を製造
することができる。。上記のうち１種のみの酵素でもゲ
ル化可能であるが、異なる２種以上の酵素の組合せ、例
えば、トリプシンとプロティナーゼ、プロナーゼとアク
チナーゼあるいはプロティナーゼＡとパパイン等の組合
せによる酵素処理ではさらにゲル化反応が迅速で強度の
高いゲルが得られ効果的である。酵素の添加量は、ホエ
ー蛋白質含有溶液中の蛋白質量に対して、通常０．００
１〜２．０重量％程度（比活性およびホエー蛋白質量等
により調整する。）、好ましくは０．０１〜１．０重量
％程度である。添加する量が少なければ、ホエー蛋白質
が分解を受ける速度は遅くなるので、ゲル化を遅くらせ
ることができ、逆に添加する酵素量が多くなると、急激
にゲル化するので、ゲル化までの時間を節約することが
できるが、酵素量が多くなり過ぎると風味に影響を与え
るので、上記の範囲が実用的範囲である。また、急激に
ゲル化させた場合は、ゲルは硬くなる傾向があるので、
ゲルの物性もコントロールすることができる。The enzyme used in the enzyme treatment is a protein hydrolase, and any enzyme derived from animals, plants and microorganisms can be used without particular limitation.
Specifically, trypsin, chymotrypsin, pepsin,
Examples include papain, chymopapain, collagenase, kallikrein, metalloendopeptidase, actinase, pronase, proteinases A and K, various aminopeptidases, plasmin, acrosin, elastase, cathepsin, ficin, bromelain, chymosin and the like. The protease activity is preferably 1000 U /
It is preferably g or more. Among the above, papain, etc.
Since they have a function of softening fish meat, whey protein can be gelated and meat can be softened by using these enzymes, so that a tender meat / processed fish food can be produced. . Although gelation is possible with only one of the above-mentioned enzymes, further gelation reaction is caused by enzyme treatment with a combination of two or more different enzymes, for example, trypsin and proteinase, pronase and actinase or proteinase A and papain. However, it is effective because it gives a rapid and strong gel. The amount of enzyme added is usually 0.00 based on the amount of protein in the whey protein-containing solution.
It is about 1 to 2.0% by weight (adjusted according to the specific activity and whey protein amount, etc.), preferably about 0.01 to 1.0% by weight. If the amount added is small, the rate at which the whey protein undergoes degradation will be slow, so gelation can be delayed, and conversely, if the amount of enzyme added is large, it will gel rapidly, so it will take time to gel. However, the above range is a practical range because the flavor is affected if the amount of enzyme is too large. Also, when gelled rapidly, the gel tends to become hard,
The physical properties of the gel can also be controlled.
【００２０】酵素処理の反応温度は、１５〜６０℃で行
うのが好ましい。１５℃より低い温度では、酵素反応が
あまり進行せず、ゲル形成が遅れるので好ましくない。
また、６０℃より高い温度では、大部分の酵素が失活し
てしまうこと、さらに加熱によってホエー蛋白質の凝集
が生じてしまうために避けるべきである。但し、上記の
反応温度は常に一定である必要はなく、段階的に、また
徐々に変化させてもよく、例えば、初めは比較的高温で
そのまま室温に放置して徐々に冷却してもよい。酵素反
応時間は、添加した酵素の種類と量および目的とするゲ
ルの性状によって調節する。通常は１０分間〜１８時間
程度でゲル化され、３０分間〜１２時間程度で完全なゲ
ルとなるが、その他のゲル化の条件により、ゲル化に必
要な時間は異なる。すなわち、添加する酵素量と反応時
間および反応温度でゲル化までの時間、およびゲルの性
状を調節することができる。なお、ゲル化の工程は通
常、静置状態下で行う。The reaction temperature of the enzyme treatment is preferably 15 to 60 ° C. A temperature lower than 15 ° C is not preferable because the enzymatic reaction does not proceed so much and the gel formation is delayed.
Also, it should be avoided at a temperature higher than 60 ° C. because most of the enzyme is deactivated and whey protein aggregates due to heating. However, the above reaction temperature does not always have to be constant, and may be changed stepwise or gradually. For example, the reaction temperature may be initially relatively high at room temperature and may be gradually cooled. The enzymatic reaction time is adjusted depending on the type and amount of the added enzyme and the desired gel properties. Usually, the gel is formed in about 10 minutes to 18 hours, and the gel is completely formed in about 30 minutes to 12 hours, but the time required for gelation varies depending on other gelation conditions. That is, the amount of enzyme to be added, the reaction time and the reaction temperature can be used to control the time until gelation and the properties of the gel. The gelling step is usually performed in a stationary state.
【００２１】ゲル化反応が終了した時点で、用いた酵素
を失活させるために、得られたゲル化物を加熱処理す
る。ゲルは耐熱性があるので、酵素失活処理を施しても
変質しない。酵素を失活しない場合または失活が不充分
な場合は、蛋白質ん分解が進むため、ゲルに苦味を生じ
る。更に分解が進むとペプチドやアミノ酸を生じ、ゲル
は溶解する。酵素失活処理は、温度６５〜１２０℃、５
〜６０分間程度の加熱処理でよい。When the gelling reaction is completed, the gelled product obtained is heat-treated in order to inactivate the enzyme used. Since the gel has heat resistance, it does not deteriorate even when subjected to enzyme deactivation treatment. When the enzyme is not inactivated or the enzyme is not sufficiently inactivated, proteolysis proceeds, resulting in a bitter taste in the gel. As the degradation proceeds, peptides and amino acids are produced, and the gel dissolves. The enzyme deactivation treatment is performed at a temperature of 65 to 120 ° C. for 5
The heat treatment may be for about 60 minutes.
【００２２】上記の方法で得られるゲル化物は、透明性
に優れ、良好な保水性を有し、滑らかな組織で、しかも
風味はフラットであるので、食品素材として広範囲に利
用可能であり、例えば、結着剤、増量剤、離水防止剤、
脂肪代替物等として利用できる。The gelled product obtained by the above method is excellent in transparency, has good water retention, has a smooth structure, and has a flat flavor, so that it can be widely used as a food material. , Binder, bulking agent, anti-shedding agent,
It can be used as a fat substitute.
【００２３】本発明の酵素処理ゲルを食品に利用するに
は、最終的に加熱処理ホエー蛋白質含有溶液を酵素で分
解させればよく、分解方法は特に限定されない。例え
ば、加熱処理済ホエー蛋白質含有溶液、酵素および食品
材料を混合することにより、該溶液を該酵素で分解して
ゲル化させたり、または、加熱処理済ホエー蛋白質含有
溶液を、酵素液を含浸させた食品材料と浸漬あるいはイ
ンジェクションにより接触させて分解することによりゲ
ル化させれば、該ゲルにより一体化された食品を製造す
ることができる。前者は、直接混合して分解させるもの
で、後者は、拡散等により徐々に接触させて分解するも
のであるが、これらに限定されない。また、加熱処理済
ホエー蛋白質含有溶液の代わりに該溶液と油脂とで水中
油型または油中水型の乳化物を用いることができ、該乳
化物を用いることにより、一層滑らかで、クリーム感の
あるゲル化物とすることができる。酵素処理ゲルは耐熱
性、耐凍結性等を有し、良好な風味、保水性、滑らかさ
等を有するので、様々な食品に利用することができる。
例えば、チーズ、豆腐、蒲鉾、ハム、ソーセージ等の食
品、ハンバーグ、から揚げ、ナゲット、ミートボールや
酵素により軟らかくした肉製品などに対し、結着剤、増
量剤、離水防止剤、脂肪代替物等として利用できる他、
ゲル化物自体を主体的に用いて食品とすることもでき
る。In order to utilize the enzyme-treated gel of the present invention in foods, the heat-treated whey protein-containing solution may be finally decomposed with an enzyme, and the decomposition method is not particularly limited. For example, by mixing a heat-treated whey protein-containing solution, an enzyme and a food material, the solution is decomposed by the enzyme to gel, or the heat-treated whey protein-containing solution is impregnated with an enzyme solution. By bringing the food material into contact with the food material by immersion or injection and decomposing it into a gel, a food integrated with the gel can be produced. The former is for directly mixing and decomposing, and the latter is for gradually contacting and decomposing by diffusion or the like, but is not limited thereto. Further, instead of the heat-treated whey protein-containing solution, an oil-in-water type or water-in-oil type emulsion can be used with the solution and fats and oils, and by using the emulsion, smoother and creamy feeling can be obtained. It can be a gelled product. Since the enzyme-treated gel has heat resistance, freeze resistance, etc., and has good flavor, water retention, smoothness, etc., it can be used for various foods.
For example, foods such as cheese, tofu, kamaboko, ham, sausage, hamburger, fried chicken, nuggets, meat products softened by enzymes, etc., binding agents, bulking agents, water separating agents, fat substitutes, etc. Other available as
The gelled product itself can be used as a food product.
【００２４】[0024]
【実施例】以下、実施例により、本発明を説明する。The present invention will be described below with reference to examples.
【００２５】〔実施例１〕 酵素処理ホエー蛋白質ゲルの調製 ＷＰＩ（ＢＩＯ−ＩＳＯＬＡＴＥＳ ＬＴＤ．、乾物重
量当たり、蛋白質９７％、灰分２％、ｐＨ７）１００ｇ
を脱塩水に溶解し、１０００ｇとした。これを湯浴中で
撹拌しながら加熱し、液温が８５℃になってから２５分
間保持した。その後、これを３７℃に戻し、１ｇのトリ
プシン（シグマ社製、プロテアーゼ活性１．４４×１０
6Ｕ／ｇ）を添加し、３７℃で静置した。時間とともに
粘度が上昇し、約３時間後にゲル化した。ゲル化物は透
明性に優れ、良好な保水性を有するものであった。耐熱
性もあることから、８０℃、１０分間の加熱でもゲル化
物に何ら変化は認められず、ほとんど酵素を失活するこ
とができた。[Example 1] Preparation of enzyme-treated whey protein gel WPI (BIO-ISOLATES LTD., Protein 97%, ash content 2%, pH 7 per dry weight) 100 g
Was dissolved in demineralized water to 1000 g. This was heated with stirring in a hot water bath and held for 25 minutes after the liquid temperature reached 85 ° C. Then, this was returned to 37 ° C., and 1 g of trypsin (manufactured by Sigma, protease activity 1.44 × 10 4
6 U / g) was added and the mixture was allowed to stand at 37 ° C. The viscosity increased with time and gelled after about 3 hours. The gelled product was excellent in transparency and had good water retention. Since it also has heat resistance, no change was observed in the gelation product even after heating at 80 ° C. for 10 minutes, and the enzyme could be almost deactivated.
【００２６】酵素処理ホエー蛋白質ゲルの特徴を、他の
処理で得られたホエー蛋白質ゲルとの比較において表１
にまとめた。表１中、比較例である加熱ホエー蛋白質ゲ
ルとは、１０％ＷＰＩ水溶液を湯浴中で１００℃、１時
間加熱し、３７℃に戻したゲル化物である。酸性化ホエ
ー蛋白質ゲルおよび塩添加ホエー蛋白質ゲルとは、１０
％ＷＰＩ水溶液を湯浴中で撹拌しながら８５℃、２５分
間加熱した後に３７℃に戻し、酸性化ホエー蛋白質ゲル
については１％となるようにグルコノデルタラクトンを
添加し、塩添加ホエー蛋白質ゲルでは０．５％となるよ
うに塩化ナトリウムを添加し、室温にて得られたゲル化
物である。The characteristics of the enzyme-treated whey protein gel are shown in Table 1 in comparison with those of the whey protein gel obtained by other treatments.
Summarized in. In Table 1, the heated whey protein gel as a comparative example is a gelled product obtained by heating a 10% WPI aqueous solution in a water bath at 100 ° C. for 1 hour and returning it to 37 ° C. Acidified whey protein gel and salted whey protein gel are 10
% WPI aqueous solution with stirring in a hot water bath at 85 ° C for 25 minutes, then return to 37 ° C, and add gluconodelta lactone to 1% for acidified whey protein gel and add whey protein gel with salt Is a gelled product obtained at room temperature by adding sodium chloride to 0.5%.
【００２７】表から明らかなように、酵素処理ゲルで
は、保水性が良好なばかりでなく、フラットで良好な風
味を有していた。尚、保水性の評価については、濾紙
（東洋濾紙、Ｎｏ．２）２枚を敷いたシャーレ中にゲル
をのせ、２時間後の離水率（％）を算出し、１０％以下
の離水率で「良好」、１０％を超えるものを「不充分」
とした。As is apparent from the table, the enzyme-treated gel was not only good in water retention but also flat and had a good flavor. For the evaluation of water retention, place the gel in a petri dish lined with two filter papers (Toyo Roshi, No. 2), calculate the water separation rate (%) after 2 hours, and calculate the water separation rate of 10% or less. "Good", more than 10% "insufficient"
And
【００２８】[0028]
【表１】 〔実施例２〕 酵素処理ホエー蛋白質ゲルの調製 ＷＰＩ（ＢＩＯ−ＩＳＯＬＡＴＥＳ ＬＴＤ．、乾物重
量当たり、蛋白質９７％、灰分２％、ｐＨ７）１００ｇ
を脱塩水に溶解し、１０００ｇとした。これを湯浴中で
撹拌しながら加熱し、液温が８５℃になってから２５分
間保持した。この溶液を３７℃に戻し、０．５ｇのトリ
プシン（シグマ社製、プロテアーゼ活性１．４×１０6
Ｕ／ｇ）と０．１ｇのプロテイナーゼＡ（酵母由来、シ
グマ社製、プロテアーゼ活性２．４×１０4Ｕ／ｇ）を
添加し、３７℃で静置した。時間とともに粘度が上昇
し、実施例１の場合よりゲル化は著しく、約１時間後に
硬いゲルを形成した。二種類の酵素を用いることによっ
てそれぞれ使用した酵素量は少なくてすみ、またゲル化
を速めることができた。得られたゲル化物は透明性に優
れ、良好な保水性を有するものであった。耐熱性もある
ことから、８０℃、１０分間の加熱でもゲル化物に何ら
変化は認められず、ほとんどの酵素を失活することがで
きた。[Table 1] [Example 2] Preparation of enzyme-treated whey protein gel WPI (BIO-ISOLATES LTD., Protein 97%, ash content 2%, pH 7 per dry weight) 100 g
Was dissolved in demineralized water to 1000 g. This was heated with stirring in a hot water bath and held for 25 minutes after the liquid temperature reached 85 ° C. The solution was returned to 37 ° C. and 0.5 g of trypsin (manufactured by Sigma, protease activity 1.4 × 10 6
U / g) and 0.1 g of proteinase A (derived from yeast, manufactured by Sigma, protease activity 2.4 × 10 4 U / g) were added, and the mixture was allowed to stand at 37 ° C. The viscosity increased with time, and gelation was more remarkable than in Example 1, and a hard gel was formed after about 1 hour. By using two kinds of enzymes, the amount of each enzyme used was small and gelation could be accelerated. The obtained gel product was excellent in transparency and had good water retention. Since it also has heat resistance, no change was observed in the gelation product even after heating at 80 ° C. for 10 minutes, and most of the enzymes could be deactivated.
【００２９】〔実施例３〕 ホエーチーズ ２ｋｇのＷＰＣ（ＥＸＰＲＥＳＳ ＦＯＯＤ，ＴＹＰＥ
７５０２，乾物重量当たり、蛋白質７５％，灰分５％）
を水道水に溶解し、３０ｋｇとした後（ＷＰＣ濃度６．
７％：ｔ蛋白質５％、灰分０．３％、ｐＨ６．８５）、
９０℃で１０分間加熱した。この加熱処理ＷＰＣ溶液に
あらかじめ６０℃で溶融させたバターオイル１．２ｋｇ
を混合し、ＴＫホモミキサー（特殊機化工業社製）で３
０００ｒｐｍ、１０分間乳化した後、３０℃に冷却し
た。次に１０ｇのパパイン（シグマ社製、プロテアーゼ
活性２×１０3Ｕ／ｇ）を加え１時間反応させた。ゲル
は１時間後に生成し、４０〜５０℃に加温しながらカッ
ティングを行って水分を排除した。さらにモールドに詰
め、圧搾してチーズブロックを作成した。５℃で２週間
貯蔵後、チーズブロツクの組織を調ベたところ良好なチ
ーズ様組織が形成されていた。Example 3 WPC (EXPRESS FOOD, TYPE) containing 2 kg of whey cheese
7502, 75% protein, 5% ash per dry matter weight)
Was dissolved in tap water to give 30 kg (WPC concentration: 6.
7%: t protein 5%, ash 0.3%, pH 6.85),
Heated at 90 ° C. for 10 minutes. 1.2 kg of butter oil pre-melted in this heat-treated WPC solution at 60 ° C
And mix with TK homomixer (made by Tokushu Kika Kogyo Co., Ltd.)
After emulsifying at 000 rpm for 10 minutes, it was cooled to 30 ° C. Next, 10 g of papain (manufactured by Sigma, protease activity 2 × 10 3 U / g) was added and reacted for 1 hour. A gel was formed after 1 hour, and water was removed by cutting while heating to 40 to 50 ° C. Further, it was packed in a mold and pressed to form a cheese block. After storing at 5 ° C. for 2 weeks, the texture of the cheese block was examined and a good cheese-like texture was formed.
【００３０】〔実施例４〕実施例３で使用したＷＰＣｌ
６８ｇを水に溶解し、１８６６ｇとしてから（ＷＰＣ濃
度９％：蛋白質６．８％、灰分０．４５％、ｐＨ６．８
５）、８７℃、２５分間撹拌加熱を行った。精製牛脂８
００ｇを６０℃に溶融し、上記ＷＰＣ溶液に加え、予備
乳化後、高圧ホモゲナイザーで均質化した。冷却プレ−
トでただちに５℃に冷却した後、ＷＰＣ乳化液とした。
パパイン１０ｇ（シグマ社製、プロテアーゼ活性２×１
０3Ｕ／ｇ）を水に溶解し４００ｇとし、この中に薄切
り牛肉４ｋｇを２５〜３０℃で４時間浸漬した。得られ
た牛肉を前記ＷＰＣ乳化液に浸漬し２０℃で１時間放置
しゲル化させた。殺菌を行うため１００℃で１０分加熱
した。ＷＰＣ乳化液は、肉内部に含まれていたパパイン
により加水分解を受けてゲル化しており、肉内部および
表面に定着し、ソフト感のあるテンダー牛肉を得ること
ができた。Example 4 WPCl used in Example 3
After dissolving 68 g in water to make 1866 g (WPC concentration 9%: protein 6.8%, ash content 0.45%, pH 6.8)
5), stirring and heating at 87 ° C. for 25 minutes. Refined beef fat 8
00 g was melted at 60 ° C., added to the WPC solution, pre-emulsified, and homogenized with a high-pressure homogenizer. Cooling plate
Immediately after cooling to 5 ° C. with a mixer, a WPC emulsion was prepared.
Papain 10g (manufactured by Sigma, protease activity 2 x 1
( 3 U / g) was dissolved in water to 400 g, and 4 kg of thinly sliced beef was immersed in this for 4 hours at 25 to 30 ° C. The obtained beef was immersed in the WPC emulsion and left at 20 ° C. for 1 hour for gelation. It was heated at 100 ° C. for 10 minutes for sterilization. The WPC emulsion was hydrolyzed by papain contained in the meat and gelled, and was fixed inside and on the surface of the meat, and tender beef with a soft feeling could be obtained.
【００３１】〔実施例５〕実施例４で用いた乳化液にさ
らにトリポリリン酸ナトリウム１部、砂糖０．６部、卵
白粉末４部、香辛料０．９５部、食塩４部、亜硝酸ナト
リウム０．０８部、アスコルビン酸ナトリウム２部を混
合して再び乳化機にかけ注射ピックルエマルションを調
製した。あらかじめパパイン溶液（１ｇ／リットル）に
一晩浸漬した牛モモ肉１００部に４０部の注射ピックル
エマルションを通常のピックルインジェクターで注射し
て、ロータリーマッサージャーに入れてこれを５時間回
転させてマッサージして肉中のピックルの分散を促進し
た。これを冷蔵庫中に１夜静置塩漬した後、肉の大きさ
に相応する直径のファイブラスケーシングに充填し、ス
モークハウス中で表面乾燥後、くん煙してから蒸気を入
れて加熱し、中心温度６３℃で３０分以上保持した。そ
の後水冷してから冷蔵庫中で１夜冷却後包装してテンダ
ー化した霜降り様牛肉を調製した。得られた牛肉は柔ら
かい組織であるが、くずれることはなく良好な咀嚼感を
有していた。Example 5 The emulsion used in Example 4 was further supplemented with 1 part of sodium tripolyphosphate, 0.6 part of sugar, 4 parts of egg white powder, 0.95 parts of spices, 4 parts of sodium chloride and 0.1 part of sodium nitrite. 08 parts and 2 parts of sodium ascorbate were mixed and the mixture was subjected to an emulsifying machine again to prepare an injection pickle emulsion. Inject 100 parts of beef thigh meat that had been soaked in papain solution (1 g / l) overnight with 40 parts of injection pickle emulsion with a normal pickle injector, put it in a rotary massager and rotate it for 5 hours to massage. Promotes the dispersion of pickles in meat. Let it stand still overnight in a refrigerator, fill it into a fibrous casing with a diameter corresponding to the size of the meat, dry the surface in a smokehouse, smoke it and heat it with steam. The temperature was kept at 63 ° C. for 30 minutes or more. Then, the mixture was cooled with water, cooled overnight in a refrigerator, and then packaged to prepare tenderized marbling beef. The beef obtained had a soft texture, but did not collapse and had a good chewing sensation.
【００３２】〔実施例６〕１６８ｇのＷＰＣ（ＥＸＰＲ
ＥＳＳ ＦＯＯＤ，ＴＹＰＥ７５０２，蛋白質７５％，
灰分５％）を水道水に溶解し、１８６６ｇとした後（Ｗ
ＰＣ濃度９％：蛋白質６．７％、灰分０．４５％、ｐＨ
６．８５）、８８℃で１５分間加熱した。この加熱処理
ＷＰＣ溶液に１ｇのパパイン（シグマ社製、プロテアー
ゼ活性２×１０3Ｕ／ｇ）を加え３０分間反応させた。
あらかじめ６０℃で溶融した精製午脂８００ｇを上記Ｗ
ＰＣ溶液に加え、予備乳化し、さらに高圧ホモゲナイザ
ーで均質化した。冷却プレートでただちに５℃に冷却し
た後、酵素処理ＷＰＣ乳化液とした。この乳化液にさら
にトリポリリン酸ナトリウム１部、砂糖０．６部、卵白
粉末４部、香辛料０．９５部、食塩４部、亜硝酸ナトリ
ウム０．０８部、アスコルビン酸ナトリウム２部を混合
して再び乳化機にかけ注射ピックルエマルションを調製
した。牛モモ肉１００部に４０部の注射ピックルエマル
ションをピックルインジェクターで注射して、ロータリ
ーマッサージャーに入れてこれを５時間回転させてマッ
サージして肉中のピックルの分散を促進した。これを冷
蔵庫中に１夜静置塩漬した後、肉の大きさに相応する直
径のファイブラスケーシングに充填し、スモークハウス
中で表面乾燥後、くん煙してから蒸気を入れて加熱し、
中心温度６３℃で３０分以上保持した。その後水冷して
から冷蔵庫中で１夜冷却後包装してテンダー化した霜降
り様牛肉を調製した。得られた牛肉は、実施例５のもの
と比ベると組織はしっかりして歯ごたえのある組織を有
し、良好な牛肉の風味を保持していた。Example 6 168 g of WPC (EXPR
ESS FOOD, TYPE 7502, protein 75%,
After dissolving 5% of ash in tap water to make 1866 g (W
PC concentration 9%: protein 6.7%, ash 0.45%, pH
6.85), and heated at 88 ° C for 15 minutes. To this heat-treated WPC solution, 1 g of papain (manufactured by Sigma, protease activity 2 × 10 3 U / g) was added and reacted for 30 minutes.
800 g of purified resin which was previously melted at 60 ° C.
It was added to the PC solution, pre-emulsified, and homogenized with a high-pressure homogenizer. Immediately after cooling to 5 ° C. with a cooling plate, an enzyme-treated WPC emulsion was prepared. This emulsion was further mixed with 1 part of sodium tripolyphosphate, 0.6 part of sugar, 4 parts of egg white powder, 0.95 parts of spices, 4 parts of sodium chloride, 0.08 parts of sodium nitrite, and 2 parts of sodium ascorbate and mixed again. An injection pickle emulsion was prepared by emulsifying. 100 parts of beef thigh meat was injected with 40 parts of an injection pickle emulsion by a pickle injector, put in a rotary massager, and this was rotated for 5 hours to massage to promote dispersion of the pickle in the meat. After this is left to stand overnight in the refrigerator, it is filled in a fibrous casing with a diameter corresponding to the size of the meat, the surface is dried in a smokehouse, smoked, then steamed and heated.
The central temperature was maintained at 63 ° C for 30 minutes or more. Then, the mixture was cooled with water, cooled overnight in a refrigerator, and then packaged to prepare tenderized marbling beef. The obtained beef had a firm and chewy texture as compared with that of Example 5, and retained a good beef flavor.
【００３３】[0033]
【発明の効果】以上説明したように、前処理加熱の後に
蛋白質分解酵素処理することにより、凍結処理等に必要
な大がかりな設備等を用いることなく、塩類添加や酸添
加の制御に比べて簡便な制御でゲル化を引き起こすこと
が可能となり、また、塩類や酸を添加しないので、風味
等にはほとんど影響を与えずに透明性、保水性、滑らか
さに優れたゲル化物の形成が可能となる。特に、他の手
段によるゲル化物と比ベ、風味はフラットで、高い保水
性と滑らかさを有しているので、食品産業においては非
常に有用である。As described above, by performing the proteolytic enzyme treatment after the pretreatment heating, it is simpler than the control of salt addition and acid addition without using large-scale equipment necessary for freezing treatment and the like. It is possible to control the gelation by various controls, and since salt and acid are not added, it is possible to form a gelled product with excellent transparency, water retention and smoothness, with almost no effect on flavor and the like. Become. In particular, it has a flat flavor in comparison with gelled products obtained by other means, and has high water retention and smoothness, which is very useful in the food industry.
【００３４】また、上記の効果は、特定のホエー蛋白質
濃度、ｐＨ、塩類イオン等の条件下において一層顕著と
なる。Further, the above-mentioned effects become more remarkable under the conditions of specific whey protein concentration, pH, salt ion and the like.
【００３５】また、該溶液は酵素により分解されればゲ
ル化反応を開始するから、該溶液、酵素および食品材料
を混合したり、あらかじめ酵素液を含浸させた食品材料
を該溶液に浸漬し、若しくは該溶液をインジェクション
により該食品に注入したり、または、該溶液に酵素を含
有させゲル化を生じる前に食品材料と混合することによ
り、食品材料中で該溶液をゲル化させ一体化することが
できる。かかる酵素は食品材料の蛋白質にも影響を与
え、蛋白質の組織等を軟化させることができるので、食
品の食感等を改良すると同時にゲル化を起すことも可能
である。また、ホエー蛋白質含有溶液を乳化物として用
いることにより、得られるゲル化物の食感を一層滑らか
にし、かつクリーム感のあるものとすることができる。
このように酵素処理ゲルは、加工食品に対して、結着
剤、増量剤、離水防止剤、脂肪代替物等として機能する
ものであり、また、かかるゲル自体を主体的に用いれば
新規な食品を構成することもできる。Further, since the solution starts a gelling reaction when decomposed by an enzyme, the solution, the enzyme and the food material are mixed, or the food material impregnated with the enzyme solution in advance is immersed in the solution, Alternatively, by injecting the solution into the food by injection, or by mixing the solution with the food material before causing gelation by adding an enzyme to the solution, the solution is gelled and integrated in the food material. You can Since such an enzyme also affects the protein of the food material and can soften the tissue and the like of the protein, it is possible to improve the texture of the food and to cause gelation. Further, by using the whey protein-containing solution as an emulsion, the obtained gelled product can have a more smooth texture and a creamy texture.
In this way, the enzyme-treated gel functions as a binder, a bulking agent, a water separating agent, a fat substitute, etc. for processed foods, and if such a gel itself is mainly used, it is a novel food product. Can also be configured.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ２３Ｌ 1/318 ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Internal reference number FI technical display area A23L 1/318
Claims (3)
溶液を加熱処理した後、得られた溶液に蛋白質加水分解
酵素を作用させることにより該溶液をゲル化させること
を特徴とするホエー蛋白質ゲル化物の製造方法。1. A gelled product of whey protein, which comprises gelling the solution by heating a solution containing whey protein having a concentration that does not coagulate by heating, and then allowing the resulting solution to act on a protein hydrolase. Production method.
液中のホエー蛋白質濃度が０．５〜１０％、ｐＨが６〜
８、塩類イオンが０．５％以下であるホエー蛋白質ゲル
化物の製造方法。2. The whey protein-containing solution according to claim 1, wherein the whey protein concentration is 0.5 to 10%, and the pH is 6 to 6.
8. A method for producing a whey protein gel product having a salt ion content of 0.5% or less.
白質含有溶液または該溶液と油脂の乳化物を、食品材料
と混合前または後に蛋白質加水分解酵素により分解し、
食品材料中でゲル化させることを特徴とするホエー蛋白
質を利用した加工食品の製造方法。3. The heat-treated whey protein-containing solution or the emulsion of the solution and fat according to claim 1 or 2 is decomposed with a protein hydrolase before or after mixing with a food material,
A method for producing a processed food using whey protein, which comprises gelling in a food material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5245334A JP2607344B2 (en) | 1993-09-30 | 1993-09-30 | Method for producing gelled whey protein and method for producing processed food using whey protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5245334A JP2607344B2 (en) | 1993-09-30 | 1993-09-30 | Method for producing gelled whey protein and method for producing processed food using whey protein |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0799893A true JPH0799893A (en) | 1995-04-18 |
| JP2607344B2 JP2607344B2 (en) | 1997-05-07 |
Family
ID=17132124
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5245334A Expired - Fee Related JP2607344B2 (en) | 1993-09-30 | 1993-09-30 | Method for producing gelled whey protein and method for producing processed food using whey protein |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2607344B2 (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997001964A1 (en) * | 1995-07-04 | 1997-01-23 | Snow Brand Milk Products Co., Ltd. | Modified whey protein |
| WO1997049302A1 (en) * | 1996-06-26 | 1997-12-31 | Swift-Eckrich, Inc. | Low-fat, ground meat food products and methods for making same |
| WO2002068671A1 (en) * | 2001-02-27 | 2002-09-06 | Amano Enzyme Inc. | Method of deamidation of milk protein and method of denaturation of milk protein |
| JP2005513076A (en) * | 2001-12-20 | 2005-05-12 | テクノロジーズ バイオラクティス インコーポレイティド | Malleable protein matrix and uses thereof |
| WO2005074703A1 (en) * | 2004-02-10 | 2005-08-18 | Join Co. Ltd | A process for preparing an egg white liquid for prevention of coagulation due to heat treatment |
| JP2008260761A (en) * | 2007-03-16 | 2008-10-30 | Up Well:Kk | Milk component hydrolyzate |
| US8057839B2 (en) | 2004-09-29 | 2011-11-15 | Nestec S.A. | Nanoparticulated whey proteins |
| CN114786487A (en) * | 2019-10-17 | 2022-07-22 | 阿拉食品公司 | Milk-based product, food product, method for producing same and use thereof |
| CN116268423A (en) * | 2023-02-28 | 2023-06-23 | 鲁维制药集团有限公司 | Active ingredient-protein cold gel and preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63109737A (en) * | 1986-10-28 | 1988-05-14 | Kyodo Nyugyo Kk | Spread-like food |
| JPH0564550A (en) * | 1991-01-25 | 1993-03-19 | Snow Brand Milk Prod Co Ltd | Whey protein-containing solution, gelatinized material of whey protein using the same solution, whey protein powder and processed food |
-
1993
- 1993-09-30 JP JP5245334A patent/JP2607344B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63109737A (en) * | 1986-10-28 | 1988-05-14 | Kyodo Nyugyo Kk | Spread-like food |
| JPH0564550A (en) * | 1991-01-25 | 1993-03-19 | Snow Brand Milk Prod Co Ltd | Whey protein-containing solution, gelatinized material of whey protein using the same solution, whey protein powder and processed food |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997001964A1 (en) * | 1995-07-04 | 1997-01-23 | Snow Brand Milk Products Co., Ltd. | Modified whey protein |
| AU708893B2 (en) * | 1995-07-04 | 1999-08-12 | Megmilk Snow Brand Co., Ltd. | Processed whey protein |
| WO1997049302A1 (en) * | 1996-06-26 | 1997-12-31 | Swift-Eckrich, Inc. | Low-fat, ground meat food products and methods for making same |
| US7008653B2 (en) | 2001-02-27 | 2006-03-07 | Amano Enzyme Inc. | Method of deamidation of milk protein and method of denaturation of milk protein |
| WO2002068671A1 (en) * | 2001-02-27 | 2002-09-06 | Amano Enzyme Inc. | Method of deamidation of milk protein and method of denaturation of milk protein |
| JP2005513076A (en) * | 2001-12-20 | 2005-05-12 | テクノロジーズ バイオラクティス インコーポレイティド | Malleable protein matrix and uses thereof |
| JP2011224011A (en) * | 2001-12-20 | 2011-11-10 | Technologies Biolactis Inc | Malleable protein matrix and use thereof |
| WO2005074703A1 (en) * | 2004-02-10 | 2005-08-18 | Join Co. Ltd | A process for preparing an egg white liquid for prevention of coagulation due to heat treatment |
| US8057839B2 (en) | 2004-09-29 | 2011-11-15 | Nestec S.A. | Nanoparticulated whey proteins |
| JP2008260761A (en) * | 2007-03-16 | 2008-10-30 | Up Well:Kk | Milk component hydrolyzate |
| CN114786487A (en) * | 2019-10-17 | 2022-07-22 | 阿拉食品公司 | Milk-based product, food product, method for producing same and use thereof |
| CN116268423A (en) * | 2023-02-28 | 2023-06-23 | 鲁维制药集团有限公司 | Active ingredient-protein cold gel and preparation method and application thereof |
| CN116268423B (en) * | 2023-02-28 | 2024-03-22 | 鲁维制药集团有限公司 | Active ingredient-protein cold gel and preparation method and application thereof |
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|---|---|
| JP2607344B2 (en) | 1997-05-07 |
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