JPH0693820B2 - Method for producing protein-containing food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a protein denaturation inhibitor having an action of suppressing protein denaturation, particularly heat denaturation, and a protein denaturation inhibitor that suppresses protein denaturation by using various proteins. Regarding the method.

(Prior Art) Many foods in which physical properties of proteins are changed by utilizing denaturation of proteins have been known. Most of the denaturation is due to heat denaturation, and heating and freezing are popular.

For example, soybean protein is one of the proteins that easily undergoes thermal denaturation to change its properties. It is known that when soybean protein is heated in an aqueous system, it thickens or forms a gel, and this property is utilized for paste products such as livestock meat and fish meat. Further, traditional soybean foods (tofu, shavings, fried foods, etc.) also utilize the heat denaturability of soybean protein. In addition, frozen tofu (Takano tofu etc.) is one of the foods that are heat-denatured by low temperature.

In addition, the egg white is widely used for the heat coagulability of the egg white, from foods such as egg tofu, fried egg, fried egg, and steamed egg custard to confectionery such as cakes.

The kneaded products using seafood, poultry meat and the like utilize the heat coagulation properties of these meat proteins.

Further, among those utilizing the thermal denaturation of these proteins, there are those which adjust the degree of denaturation to adjust the physical properties, texture and the like. For example, hot spring eggs are obtained by heating and coagulating only egg yolk and suppressing the coagulation of egg white. It requires precise temperature control.

In addition, many protein beverages and the like pass through a protein denaturation step such as heat sterilization, and therefore, protein denaturation increases viscosity, which is not preferable. It is difficult to control protein concentration and sterilization.

On the other hand, it is well known that the protein is hydrolyzed. Those with relatively low degree of hydrolysis are food materials,
Those hydrolyzed by the time the emulsifying power increases are used as emulsifiers, and those hydrolyzed to the level of polypeptides are mainly used as nutrients. For example, those containing a di- or tripeptide having an average chain length of 2 to 3 or 2 to 5 as a main component (for example, JP-B-57-45560, JP-A-58-152498, JP-A-60-164496, etc. are disclosed. However, the use as a protein denaturation inhibitor and the method for inhibiting protein denaturation have not been suggested or disclosed at all.

The present invention is an epoch-making invention in the field of protein denaturation suppression which has never been known.

(Problems to be solved by the invention) Proteins are used in various forms in various fields, and are exposed to temperature changes such as high temperature and low temperature in the process of use, and exposed to chemical change environment such as acid and alkali. It is usual to be done. Proteins are easily denatured by these heat, chemical substances and other physical and chemical stimuli, and their physical properties change. For example, as described in the section of the prior art, many foods and the like that utilize protein denaturation change in physical properties, texture and the like depending on the degree of denaturation, so in order to adjust to the desired physical properties, the amount of raw material protein, Controlled management such as adjustment of the concentration, adjustment of the amount of heat such as heating and freezing is required. In kneaded products such as soybean products, livestock meat and fish meat, foods of various properties can be obtained by controlling the amount, concentration and heat control of these proteins. However, its management is often complicated and requires skill. Also, many of the protein processing steps use chemical substances such as acids and alkalis, and denaturation of proteins is unavoidable. In addition, many of the solutions that use proteins are inconvenient if they are thickened by chemical or physical (heat etc.) denaturation.

(Means for Solving the Problem) The present inventors have studied to solve the above-mentioned problems,
The present invention has been completed based on the finding that a polypeptide of amino acids in a specific molecular weight range can extremely suppress protein denaturation.

That is, the present invention is a method for producing a protein-containing food that is heat-denatured or freeze-denatured during production or storage, wherein a polypeptide having an average molecular weight of 300 to 100,000 is added to a protein-containing raw material. And a method for producing a protein-containing food whose heating or freeze denaturation is suppressed. The polypeptide of the present invention has an average molecular weight of 100,000 or less (preferably 300 to 80,000,
It is more preferably 500 to 40,000)). If the molecular weight is too large or too small, the protein denaturation-inhibiting effect is lost, which is not preferable.

Polypeptides can be prepared by synthesizing amino acids, but it is easier to obtain them by hydrolyzing proteins.

A hydrolyzate obtained by hydrolyzing a protein preferably has a 15% TCA (trichloroacetic acid) solubility of 30% or more (preferably 60% or more, more preferably 90% or more).

Hydrolyzed proteins are milk proteins such as casein and lactalbumin,
Egg white, protein derived from seafood, protein derived from poultry and meat, soybean, rapeseed, oil seed protein such as peanut, known protein such as microbial protein can be utilized, but milk protein such as lactalbumin, egg white More suitable are proteins derived from seafood, proteins derived from poultry and meat, oil seed proteins such as soybeans, rapeseed and peanuts, and proteins having heat coagulability such as microbial proteins. In particular, soybean protein and egg white are most suitable because they have an excellent protein denaturation suppressing effect.

For hydrolyzing these proteins, known hydrolyzing methods using acids, alkalis, enzymes and the like can be used, but enzymatic hydrolyzing is preferable. Hydrolyzate was fractionated due to grief and the average molecular weight was 10
10,000 or less (preferably 300 to 80,000, more preferably 500 to 4)
It is sufficient to fractionate the fraction of (10,000)).

Such a polypeptide having an average molecular weight of 100,000 or less can be used as a protein denaturation inhibitor for various proteins in various forms.

Polypeptides are heat-coagulable proteins such as oilseed protein, egg white, protein derived from seafood, protein derived from birds and animals, protein derived from microorganisms, and are exposed to temperature changes such as high temperature and low temperature in the treatment process. Alternatively, it can be used for any protein-containing raw material that is exposed to physical, chemical, or other protein denaturing conditions such as exposure to a chemically changed environment such as acid or alkali.

Hereinafter, a specific example will be described, but the present invention is not limited thereto.

For example, in the case of soybean protein which is susceptible to heat denaturation and the like, in the hydrate thereof, addition of 1% or more of the protein denaturation inhibitor of the present invention to the dry solid content of soybean protein will increase the viscosity and gel forming performance by heating. It is possible to obtain foods and drinks that are suppressed and have excellent fluidity, and sol-like substances that have a smooth texture. Protein denaturation is suppressed in proportion to the increase in the amount added. Therefore, the strength and texture of the gel can be adjusted by adjusting the addition amount of the protein denaturation inhibitor. For example, 0.5% or more is added to tofu, which is a traditional soybean protein food, or soybean protein and water, or soybean protein, water and oil are homogenized to give a composition having a hardness of about tofu.
%, The hardness decreases and the texture becomes smooth. Further, when the amount of addition is adjusted and used, it has a smooth texture when used for whitening and the like, and can be made to be easy to grind.
Also, a soy protein hydrate hydrated by homogenizing soy protein and water, or soy protein, water and oil is used for a kneaded product. However, since the kneaded product is subjected to heat treatment, Since the texture by heating and the elastic texture by heating soybean protein are expressed together, a softer and smoother soybean protein hydrate may be required depending on the type of kneaded product. In such a case, adding 0.5% or more to the soybean protein hydrate or the kneaded product composition improves the prepared texture and gives a soft and smooth kneaded product.

Also, many oil seed proteins are exposed to an environment susceptible to chemical denaturation such as acid, alkali, salt, etc. in the extraction and purification and food utilization processes, and also subject to physical denaturation such as freezing, heating and drying. Exposed to the environment. Even in such a case, the denaturation of the protein can be suppressed or prevented by using the polypeptide in an amount of 1% or more based on the dry solid content of the oil seed protein.

Also, in the case of egg white, even if it is heated only by using 5% of the polypeptide, it will not be thermally coagulated. Therefore, for example, if it is desired to obtain a product having a constant softness even if it is overheated, for example, chawanmushi, it is possible to adjust the amount of the polypeptide added to obtain a cabbage of desired hardness.

Further, in the case of a kneaded product such as fish meat or livestock meat, if the polypeptide is used in an amount of 1% or more in terms of dry solid content, the hardness decreases and coagulation becomes difficult. Therefore, by adjusting the amount used, the hardness, elasticity, etc. of the kneaded product can be adjusted to make the texture soft or smooth. In the case of using the pettide of the present invention as the pickle solution, 0.1% or more of the pickle solution has the effect of lowering the viscosity of the pickle solution and softening meat products such as ham.

Further, when used in a cheese-like food obtained by homogenizing proteins other than heat-coagulability, for example, casein, oil and molten salt under heating, melty property is improved, softening is promoted, and spreadability is improved. You can

As described above, by using the polypeptide for a known protein, it is possible to suppress or prevent the denaturation of the protein in a physical, chemical or other protein denaturing environment.

(Examples) The embodiments of the present invention will be described with reference to the following examples.

Example 1 A 5% aqueous solution of isolated soybean protein (Fuji Pro-R "Fuji Oil Co., Ltd.") was used using Actinase AS (Kaken Pharmaceutical Co., Ltd.).
The soybean protein hydrolyzate (peptide) having an average molecular weight of about 1,000 is obtained by subjecting the supernatant obtained by enzymatically decomposing at 50 ° C for 5 hours, inactivating the heating enzyme, cooling and centrifuging (5000 rpm x 20 minutes) and freeze-drying. It was
300 parts of this peptide was dissolved in 10 times amount of water, and 29 parts of a fraction having a molecular weight of 20,000 or more was obtained using DUY-M membrane (manufactured by Daicel Chemical Industries, Ltd.), and the filtrate was fractionated with a DRS-HH membrane. Then, 9.5 parts of a fraction having a molecular weight of 5,000 or more was obtained, and the filtrate was fractionated with a DRS-10 membrane to give a molecular weight of 5
80.8 parts of 100 or more fractions were obtained, the filtrate was fractionated with a DRS-30 membrane to obtain 129.2 parts of a fraction having a molecular weight of 300 or more, and the filtrate was fractionated with DRS-97 to obtain 20.1 parts of a molecular weight of 300 or less. It was It is summarized in the table below.

Next, isolated soybean protein (Fuji Pro-made by Fuji Oil Co., Ltd.)
R ”) 100 parts, 5 parts of the above-mentioned fraction, and 400 parts of water are made into a mixed paste using a silent cutter, defoamed, casing in a vinylidene chloride film (φ20 mm), and then in a hot water bath at 80 ° C. for 30 minutes. Heated. After cooling with running water and storing in a refrigerator overnight, the jelly strength, deflection and hardness were measured.

The results are shown in FIG.

From the above results, the heat gel formation of soybean protein was suppressed when the hydrolyzate of each molecular weight was added to the control. Particularly, the fractionated product having a molecular weight of 300 or more exhibited the above-mentioned effect. Further, the effect was not significant for the separately prepared one having a molecular weight of more than 100,000.

Comparative Example 1 In the same manner as in Example 1, instead of the fraction of the protein hydrolyzate, hydrolyzed soybean protein (Fuji Pro-CL: Fuji Oil Co., Ltd., average molecular weight of several million, 15% TCA solubility 20 % Or less) was similarly added to soybean protein and the gel forming property was examined, but no gel forming inhibitory effect was observed.

Example 2 Hydrolyzate of egg white (15% TCA soluble rate 99.5%: average molecular weight about 90)
0) was used in the same manner as in Example 1 to add 5% by dry solid content to soybean protein, and the gel forming property was examined in the same manner as in Example 1.

As a result, the results of comparison with the control to which nothing was added are as follows.

Example 3 Peptides obtained in the same manner as in Example 1 were mixed in the following proportions, homogenized using a silent cutter, defoamed, filled in a vinylidene chloride film (fold width 20 mm), and boiled at 80 ° C. for 30 minutes. After cooling, and refrigerating overnight, jelly strength (breaking strength × deflection) was measured. The results are shown in FIG.

Example 4 A ham pickle solution was prepared with the following composition.

Phosphate in the following parts by weight of water, the above-mentioned respective parts by weight,
Sugar and salt were added in this order and homogenized to obtain a pickle solution.

Using a B-type viscometer, measure the viscosity of this pickle solution using a gel value (
After heat treatment for 40 minutes) was measured using Leoner (manufactured by Yamaden Co., Ltd.). The results are shown.

Next, to 100 parts of pork red meat (peach), add 50 parts of the following pickling solution and mix under vacuum for 1 hour. After aging overnight, fill the casing and drain water on the casing surface 55 ~ 65
Ham was obtained by drying at ℃, kun at 70 ℃, steaming at 75 ℃ and cooling.

The results of measuring the physical properties of ham using a Leoner are shown below.

However, the unit of hardness and guminess is 10 6 × dyne / cm ² .
No cohesive unit.

The squeezed water content was cut into 5mm thick pieces of ham (diameter about 5.5cmφ) with 5 pieces of each filter paper (11CM5A), and a 1kg weight was put on the top and squeezed for 30 minutes to soak into the filter paper. The water content was expressed as a ratio (%) to the original weight of ham.

The texture of No. 3 ham was softer than that of No. 1 and 2 hams.

As described above, the use of the peptide makes it possible to reduce the viscosity of the pickle solution, soften the ham, make the best use of the texture (fibrous feeling) of the raw meat, and make the ham soft and water-retaining.

Example 5 A white radish sauce was prepared according to the following formulation.

The above mixture was homogenized using a silent cutter, vacuum packed, and boiled at 90 ° C. for 40 minutes in a hot water bath.

No. 1 was a hard and brittle gel, No. 2 was a soft sol, and No. 3 was a messy paste.

Example 6 Egg whites (egg whites) and egg whites to which 5% of the peptide obtained in the same manner as in Example 1 was added were uniformly mixed, and then folded width
After filling a casing of 5.5 m / m, it was boiled at 80 ° C for 30 minutes.

Was more paste-like than the gel which was hard and brittle.

Example 7 0 to 10 parts of the peptide obtained in the same manner as in Example 1 was added to 100 parts of the isolated soybean protein powder (Fujipro-R), 490 parts of water was added to each, and the mixture was homogenized with a silent cutter and then formed into a sheet. It was molded, frozen at -20 ° C and stored for 1 week. After thawing, the proportion of water-soluble protein was examined by a conventional method. Results are shown in FIG.

As is clear from FIG. 3, since the proportion of the water-soluble protein increases in proportion to the proportion of the peptide added, it can be seen that the peptide has a freeze denaturation suppressing effect.

(Effect) As described in detail above, the present invention has made it possible to inhibit functions such as thermocoagulability of coagulant protein, and when used in tofu etc. You can get a nice smooth texture, you can get heated egg white that does not solidify like hot spring eggs when you add it to eggs, it can be said that it has good spreadability when you add it to cheese, custard pudding etc. When used for the above, it is possible to adjust the physical properties of various foods and the like by suppressing the denaturation of proteins such as a soft pudding that does not become hard even if it is heat-sterilized.

[Brief description of drawings]

FIG. 1 (FIG. 1) is a drawing showing the jelly strength, flexure and hardness of soybean proteins when protein denaturation inhibitors having different molecular weights are used for soybean proteins. FIG. 2 (FIG. 2) is a drawing showing the jelly strength (breaking strength × deflection) of soybean protein when the addition ratio of the protein denaturation inhibitor was changed. FIG. 3 is a drawing showing the proportion of water-soluble proteins after being frozen and thawed.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Internal reference number FI Technical display location A23L 1/325 101 D (56) References JP-A-58-152498 (JP, A) JP-A-SHO 60-164496 (JP, A) JP-A-57-45560 (JP, A) JP-A-57-194753 (JP, A) JP-A-58-158136 (JP, A) JP-A-52-79083 (JP, A) A) JP-A-52-114095 (JP, A) "Soy protein" supervised by Atsushi Watanabe (Sho 49, 6, 25) P.K. 217, 272-273 Etsuo Endo "Wheat Protein-The Chemistry and Technology" (Sho 55, 3, 5) Food Research Institute P. 129

Claims (1)

[Claims] 1. A method for producing a protein-containing food, which is coagulated or thickened by heat denaturation or freeze denaturation during production or storage, wherein a polypeptide having an average molecular weight of 300,000 to 100,000 is added to a protein-containing raw material. A method for producing a protein-containing food (however, excluding foamed food) in which heating or freezing denaturation is suppressed, characterized in that.