JPH04169155A - Quality improver for protein food - Google Patents

Abstract

PURPOSE:To obtain the title improver for raising water retention and emulsion retention and improving texture of boiled fish paste, CHIKUWA (kind of fish paste) and ham, comprising a decomposition product of grain protein which is a partial decomposition product having a specific molecular weight range and saponin as active ingredients. CONSTITUTION:The objective modifier comprising a decomposition product of grain protein (preferably wheat gluten, maize gluten or soybean protein) which is a partial decomposition product having 500-110,000, preferably 20,000-70,000 weight average molecular weight and saponin as active ingredients. The partial decomposition product is preferably obtained by partial decomposition treatment composed of a decomposition treatment A with an alkali and one or more decomposition treatments B with an acid, an enzyme, a reducing agent or an oxidizing agent.

Description

[Detailed description of the invention] (b) Industrial application fields The present invention relates to a quality improving agent for protein foods.

More specifically, the present invention relates to a raccoon quality improving agent that improves the texture and other qualities of protein foods made mainly from fish and livestock meat, such as kamahoko, chikuwa, ham, and sausage.

(b) Conventional technology When manufacturing fish paste products such as kamaboko, chikuwa, etc. or processed foods such as ham and sausages that use fish or livestock as the main ingredients, simply mixing and molding the raw materials is not enough. Syneresis and oil syneresis occur during storage and storage, impairing the appearance and significantly deteriorating the texture. In particular, in recent years, due to the diversification of the various protein foods mentioned above, cheap meat materials such as Shima meat have been mixed, flavor enhancers such as beef tallow, and other bulking agents have been mixed. However, with the increase in raw material types, the appearance of processed foods has deteriorated,
Quality deterioration such as a decrease in texture (jelly strength) is likely to occur, which is a problem in the production of processed foods.

Therefore, when producing such processed foods, agents that impart water retention and emulsifying properties have traditionally been added.

This drug itself has excellent water retention and emulsifying ability, is harmless to the human body, and does not reduce texture. protein is used. However, since sodium caseinate is an imported product, it has problems such as unstable supply and high price. Certain soybean proteins have been problematic in that they are added in a large amount to the raw material, leading to concerns that the texture may deteriorate, as well as insufficient water retention and emulsifying power. Furthermore, although the saponin used in this invention is known to have surfactant properties per se, it is not generally used for improving the quality of protein foods.

In order to solve the above-mentioned problems, the inventors of the present invention have discovered that a partial decomposition product of a certain grain protein has a quality improvement effect superior to that of sodium caseinate (Japanese Patent Laid-Open No. 1-281068). reference).

(c) Problems to be Solved by the Invention The present invention has been made by further developing the knowledge regarding the above-mentioned partial decomposition products of grain proteins. The object of the present invention is to provide a quality improver that can impart emulsifying properties to protein processed foods.

(d) Means and effect for solving the problem From the above viewpoint, the present inventors conducted intensive studies and research, and found that by using a partial decomposition product of grain protein as one component, and using saponin together with this, The present invention was achieved by discovering the fact that excellent water retention and emulsifying properties can be imparted to protein foods, which cannot be seen when using a partially decomposed product alone.

Thus, according to the present invention, there is provided a quality improver for protein foods, which contains a partially degraded product of grain protein having a weight average molecular weight in the range of 500 to 110,000 and saponin as active ingredients. be done.

The grain protein partial decomposition product used in the present invention is suitably one with a weight average molecular weight Mw of 500 to 110,000 as determined by gel filtration, and from the viewpoint of quality improvement effect, it is 3,000 to 100,000.
00 is preferred, and 20,000 to 70,000 is particularly preferred. In addition, when Mw is less than 500, the effect is reduced because the amino acids and their oligomers are the main components, and when Mw exceeds 110,000, the properties are similar to those of undecomposed substances and the effect is low, so it is not suitable. In addition, these molecular weights are 1600.6500.160 as a standard substance.
00, 6. ) It is measured by a gel filtration method using sodium polystyrene sulfonate having a molecular weight of 000.88000 and Sephadex G-73 or G-IQO manufactured by Pharmanoa as a carrier.
Grain proteins themselves include those having various molecular weights as described below, so consideration should be given to the rate of degradation. From this point of view, within the above molecular weight range, the ratio of the weight average molecular weight Iw after decomposition to the weight average molecular weight MO of the decomposed surface (M w / M o ) is 0.85 to 0.004.
It is preferable to use 054 to 015.

In the present invention, the term "grain protein" refers to protein contained in grains, and examples of grains include barley (for example, wheat), corn, beans (for example, soybean), and the like. Among the proteins contained in such grains, wheat protein, for example, contains glutecon and gliadin as main components and is usually called wheat gluten. Furthermore, corn protein contains zein as a main component and is usually referred to as corn gluten. These are all known substances and can be obtained by separating or extracting them from grains using conventional methods. For example, to obtain wheat protein (wheat gluten), if you add a small amount of water to wheat flour and knead it, then knead it in a large amount of water, the starch will be suspended in the water and the gluten content will become a sticky mass. remain. If this operation is repeated several times by changing the water, a grey-brown, viscous lump can be obtained. For the preparation of the partially decomposed product of this invention, such lumps can be used as they are, but their dried products may also be used, and further purified products, partially modified products, etc. may also be used. . For example, wheat gluten is commercially available as a dried product and can be easily obtained. Other commercially available corn gluten and soybean protein can be easily used. In addition, such proteins are
Either crude or purified products may be used, but protein
It is preferable to use one containing 0% or more.

The grain protein partial decomposition product used in the present invention can be obtained by subjecting the above grain protein to a partial decomposition treatment. In this partial decomposition process, the above grain proteins are treated with alkali, acid, enzyme,
This can be carried out by subjecting it to a decomposition treatment using a reducing agent or an oxidizing agent.

The above decomposition treatment with alkali is suitably carried out by heating in a dilute aqueous alkali solution. Usually, an aqueous solution or aqueous dispersion of the substance to be decomposed is heated at about 60 to 180°C in the presence of an alkaline agent such as sodium hydroxide, potassium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, etc.
It is suitable to carry out stirring for about 10 to 600 minutes.

Here, the aqueous solution or aqueous dispersion of the decomposition target is 2 to 4
It is preferable to use 0% by weight, and the amount of alkaline agent used is preferably 0.1 to 6 g based on the substance 209 to be decomposed.

On the other hand, decomposition treatment with an acid is suitably carried out by heating in a dilute acid aqueous solution. Usually, it is suitable to stir an aqueous solution or aqueous dispersion of the substance to be decomposed in the presence of an inorganic acid such as hydrochloric acid or sulfuric acid or an organic acid such as acetic acid at a temperature of about 60 to 120°C for about 10 to 600 minutes. ing. The quantitative conditions here are preferably the same as those for the alkaline hydrolysis described above.

Similarly, enzymatic decomposition treatment is suitably carried out in a dilute aqueous solution of an enzyme having protease activity;
The aqueous solution or aqueous dispersion of the substance to be decomposed is subjected to the reaction at a temperature of about 10 to 60°C for about 60 to 600 minutes under the optimum pH condition of the enzyme, such as pebunono, alkaline protease, papain, etc., in the absence of a small amount of the enzyme. It can be done.

Here, the quantitative conditions are preferably the same as above except that the amount of enzyme used is 0.02 to 59% of the target substance 209 to be decomposed.

Similarly, the decomposition treatment using a reducing agent or oxidizing agent is suitably carried out in a dilute aqueous solution of the reducing agent or oxidizing agent, and usually sulfites, thiol compounds, erythorbic acid, The process is carried out in the presence of a small amount of a reducing agent such as hydrazine or an oxidizing agent such as hydrogen peroxide or hypochlorite at a temperature of about 10 to 100° C. for 10 to 600 minutes. The quantitative conditions at this time are preferably the same as those described above except that the amount of reducing agent or oxidizing agent used for the decomposition object 209 is O1 to O59.

The above decomposition treatment may be carried out not only alone but also in combination of two or more kinds. In particular, according to the findings of the present inventors, the decomposition treatment with alkali (A) is an essential treatment, and the decomposition treatment (B) with one or more of acids, enzymes, oxidizing agents, and reducing agents is added to this. It has been found that the decomposition product obtained by the combination of two or more decomposition processes is a decomposition product different from conventional decomposition products, and is suitable as a partial decomposition product for use in the present invention. Such grain protein partial decomposition products are characterized by the following physical properties.

(a) Weight average molecular Il (by gel filtration method) is 500
~90,000.

(b) Ultraviolet absorption λl1ax is around 260 to 28 Onm, and infrared absorption is 1400.1630 and 3400c
It is around m-'.

(c) The isoelectric point is in the range of 3.9 to 5.0.

(d) pH assisting property (to lower the pH of 5% by weight aqueous solution 100z9 of Honjima from 6 to 2, it takes 2 to 2 hours of IN-hydrochloric acid)
511Q).

(e) Soluble in water and insoluble in methanol, ethanol, acetone, and ether.

The appearance of Co is pale yellow to reddish brown powder.

(g) Color develops due to xanthoprotein reaction and ninhydrin reaction.

(h) Strong surface tension lowering ability (this product is added to pure water at 25°C with 0.0
By adding 1% by weight, the surface tension of pure water increases by 50%.
dyne/cI of 11 or less (measured with a Dunui surface tension meter).

(i) Strong emulsifying ability (by adding 1 g of this product, a water-soybean oil mixture containing at least 30% by weight of soybean oil)
Completely emulsify 09 (keep it uniformly emulsified for at least 10 minutes,
Preferably, it is maintained for at least 1 hour).

Such partial decomposition products are particularly suitable for the above-mentioned surface tension lowering ability (h).
It is distinguished from ordinary grain protein partial decomposition products in terms of emulsifying ability (i) and emulsifying ability (i).

Note that the order of the multistage decomposition processing is not particularly limited.

That is, raw materials such as wheat gluten are first subjected to alkaline decomposition treatment (A), and then decomposition treatment using the above-mentioned acid, enzyme, reducing agent, or oxidizing agent (B) (decomposition treatment other than alkali) or The material may be subjected to two or more types of treatment, or the decomposition treatment may be performed in the reverse order. Alternatively, it can be obtained by first subjecting it to a non-alkali decomposition treatment (B), then subjecting it to an alkali decomposition treatment (A), and then again subjecting it to a non-alkali decomposition treatment (B). Second, a neutralization process may be performed as appropriate between these processes. Among these, a combination of alkali decomposition treatment (A) and acid decomposition treatment (B) is most preferred in terms of cleaning effect.

On the other hand, as the saponin of the present invention, known saponins can be used, and Quillaja saponin and Sapindica saponin are particularly suitable.

Here, Quillaja saponin is a triterpene saponin containing Quillaic acid as an aglycone or a saponin mainly containing Quillaja acid.
It can be obtained by extracting from the bark of Ponia Mo1). Such saponins are classified as CFH by the FDA (U.S. Food and Drug Administration) as "food additives approved for direct addition to food for human consumption" (Quilaya).
It is published under the name ``Laja'' and is permitted to be used in processed foods and beverages (from Maruzen Kasei Co., Ltd.'s Kirayacon technical data).

On the other hand, Sapindus saponin is a triterpene saponin whose aglycone is hederagenin or a saponin mainly composed of this, for example, 5apindus a+ukuro
ssi GAERTNER(Sapindaceae)
It can be obtained by extracting from the pericarp (also known as Enmei peel).

The quality improving agent of the present invention can be obtained by directly mixing the grain protein partial decomposition product and the saponin, or by dissolving or dispersing them in an aqueous medium. In the case of direct mixing, granulation may be performed after mixing. The mixing or blending ratio at this time is determined as the weight ratio of the partial protein decomposition product and saponin (in terms of monodesides) from the viewpoint of quality improvement effect. Goo: It is suitable to set it as 1-50:1, and it is preferable to set it as 1.000:1-100:1. That is, the amount of saponin used may be extremely small.

The quality improving agent of the present invention acts to impart excellent texture and quality stability to the food, especially when added during the production of the above-mentioned animal protein food. However, it is also possible to apply not only animal protein foods but also vegetable protein foods whose main ingredients are soybean protein, wheat protein, etc.

Addition amount of the quality improving agent of the present invention: Well, it is suitable to be 0.605 to 10% by weight, and preferably 0.2 to 3% by weight, based on the protein food material to be added. 0.
If it is less than 0.05% by weight, the quality improvement effect will be insufficient, and 1.
If it exceeds 0% by weight, it is not preferable because the effect cannot be expected to improve commensurately with the increase in the amount added.

In addition, the quality improving agent of the present invention may contain other quality improving ingredients, fillers, preservatives, coloring agents, fragrances, deodorants (cyclodextrin, etc.), etc. in addition to the above ingredients.
In particular, one preferred embodiment is a mixture of soybean protein, wheat protein, egg white, etc.

(e) Preparation Example l (Preparation of partial decomposition of wheat gluten with acid) Into a flask containing an aqueous solution of hydrochloric acid 1009 equivalent to 29 in terms of hydrogen chloride, wheat gluten manufactured by Wako Pure Chemical Industries (Aji) (
20 g of reagent) was added, and the mixture was heated and stirred at 100° C. for 60 minutes. After that, neutralize with caustic soda and make the total volume 2009 with pure water, and add Preparation No. 1 to 1 Kotobuki. The average molecular weight (Mw) was 64,000.

Preparation Examples 2 and 3. (Preparation of decomposed product by partial decomposition with wheat gluten acid and subsequent partial decomposition with alkali) Preparation Example 1. Prepare a 10% aqueous solution of partially decomposed wheat gluten with acid under the same conditions as above, put 100 g of each in a flask, add 0.5 or 19 parts of caustic soda to each, and heat at 100°C for 60 minutes. The mixture was heated and stirred. Thereafter, the mixture was neutralized with hydrochloric acid and purified with pure water to a total concentration of 1i 2009 to obtain preparations No. 2 and No. 3.

Table 1 shows the decomposition conditions and average molecular weight.

In the example, each powder product obtained by spray-drying f2 preparation No. 1 to No. 3 (partially degraded protein) using an L-8 type spray dryer manufactured by Okawara Kakoki Co., Ltd., and powder Quillaya saponin [Quillayacon P-20, saponin content 2% as monodesmoside: manufactured by Maruzen Kasei Co., Ltd.] was mixed in various proportions using a V-type mixer to obtain invention product No. 1=N.
o, got 6. On the other hand, the above preparation No. 082 was mixed with Quillaya saponin (Quillayacon C-100, saponin content 10% as monodesmoside, manufactured by Maruzen Kasei), which is a liquid product, to obtain Invention Product No. 7.

Table 2 shows the types and mixing ratios of the partially decomposed products used.

Test example (Sausage quality improvement effect) A, Test method and conditions 2.4 kg of minced pork, 1.2 kg of beef fat, and 809 salt were put into a food cutter [Tendo Sangyo 11 flavor] OM F-50
While mixing at 0K E, I kg of ice water, 25 g of a mixture of spices, phosphates, and NaNO3, and predetermined amounts of various test products were added, mixed at low speed for 1 minute, and then cut at high speed for 3 minutes. After filling a Rohan casing with an inner diameter of 42Iff, it was boiled at 80°C for 30 minutes. Thereafter, it was cooled under running water to obtain a sausage.

B. Evaluation method (1) Moisture reduction rate (%) Calculated using the following formula.

(2) Viscoelasticity of Sausage The obtained sausage was cut into 25xx thick pieces and tested on a Fudo Kogyo (Taste) meter (NRM-2010J-D-C).
W) is used to break the length of 1; hour [breaking length (A) (
cffl)) and the strength at that time [breaking strength (BXK
g)) was measured. The above-mentioned breaking length (A) and breaking strength (B)
), the jelly strength C(A)X(B)c+n·Kg] was calculated.

(3) Sausage Texture Texture was evaluated by a panel of 10 people. For the evaluation, the texture of the sausage was evaluated in three stages, and the total score was calculated.

(Margins below) (Three-level evaluation criteria) Good texture: 3 points Average 2 points: Brittle and poor texture 1 point *1: Solid content equivalent concentration *3 Nikilayasaponin [Kirayakon P-20, saponin content as monodesmoside: 2 %: Manufactured by Maruzen Kasei Co., Ltd.]
*4: Comparative products No. 1 and sucrose fatty acid ester CHLB
= 15: mixture manufactured by Daiichi Kogyo Seiyaku Co., Ltd. (mixture ratio 8
:2) *5: Sodium caseinate [EM- manufactured by DMv
HV) *6: Soybean protein [Fuppro R manufactured by Fuji Oil Co., Ltd.
[Effects of the Invention] According to the protein food quality improving agent of the present invention, the water retention and emulsion retention properties of various protein processed foods can be significantly improved, and as a result, processed foods with excellent texture can be made into one product.
It can be produced in ItF stool.

Since the quality improver of the present invention is composed of ingredients (partially decomposed products and saponin) that are extremely safe in terms of food hygiene, there is no problem of toxicity and it can be used with confidence.

Therefore, the quality improving agent of the present invention is extremely useful in this field.

Claims (1)

[Scope of Claims] 1. A decomposition product of grain protein with a weight average molecular weight of 5.
A quality improving agent for protein foods, which contains a partial decomposition product ranging from 0.00 to 110,000 and saponin as active ingredients. 2. The quality improving agent according to claim 1, wherein the grain protein is wheat gluten, corn gluten or soybean protein. 3. Claim 1, wherein the partially decomposed product is obtained by subjecting grain protein to a decomposition treatment using one or a combination of two or more of decomposition treatments using an alkali, an acid, an enzyme, a reducing agent, or an oxidizing agent. quality improver. 4. The partial decomposition product is obtained by subjecting grain protein to partial decomposition treatment using one or a combination of two or more of decomposition treatment with an alkali (A) and decomposition treatment with an acid, an enzyme, a reducing agent, or an oxidizing agent (B). The quality improving agent according to claim 1, which is obtained by. 5. The quality improving agent according to claim 1, wherein the partial decomposition product is obtained by subjecting grain protein to partial decomposition treatment using a combination of decomposition treatment with an alkali and decomposition treatment with an acid. 6. The quality improver according to claim 1, which has a weight average molecular weight of 20,000 to 70,000. 7. The quality improving agent according to claim 1, wherein the saponin is a triterpene saponin having quillaic acid as an aglycone. 8. The quality improving agent according to claim 1, wherein the saponin is a triterpene saponin having hederagenin as an aglycone. 9. The quality improving agent according to claim 7 or 8, wherein the protein partial decomposition product and saponin (as monodesmoside) are contained in a weight ratio of 5,000:1 to 50:1.