JPH01277459A - Preparation of common-salt containing food - Google Patents

Abstract

PURPOSE:To improve gelation ability of separated whey protein with common salt and obtain a food excellent in chewiness, etc., by adding the separated whey protein and common salt in combination to the food. CONSTITUTION:A whey protein concentrate is treated with an adsorbent resin by an ion exchange method to adsorb and separate proteins and produce a separated whey protein without containing ash, fats, carbohydrates, etc. The resultant separated whey protein and common salt are used in combination to prepare a food, such as wheat vermicelli, buckwheat vermicelli, sausage, dressing, mayonnaise or bread. Thereby, although the separated whey protein is alone used to exhibit a gel strength comparable to that of egg white, the aimed food, capable of exhibiting gelation ability of about 4-6 times based on the egg white and excellent in chewiness, texture, etc., can be prepared due to the common salt added to the separated whey protein.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to foods using common salt, and more particularly, to an industrially advantageous method for producing foods. In this invention, foods that use salt include Chinese noodles, udon,
Noodles including soba, ham, sausages, fish cakes, fish and livestock products including bamboo shoots, dressings, acid seasonings such as mayonnaise, confectionery products such as biscuits, breads, cakes, etc., and other foods.

(Conventional Method) In general, chemically synthesized products and natural additives are used in all foods for various purposes. Among these, various protein materials obtained from animals and plants, such as soybean protein, powdered egg white, plasma, and whey protein concentrate, are water-soluble and have the property of gelling when heated. It is applied to. The gelation properties vary depending on the type of protein, and soybean protein has relatively weak gel strength and has a unique soybean odor. Powdered egg white and plasma have relatively strong gel strength. However, although egg white gel is hard, it is a fragile tissue, and plasma has a distinctive meat odor, which is disliked. Whey protein concentrate has a slightly less gel strength than egg white, but its texture is smooth and highly viscoelastic. As mentioned above, various proteins are applied to various foods depending on their properties, but their gelling properties generally decrease when used in combination with salt, and their range of applications is limited due to the unique protein odor. .

(Problem to be solved by the present invention) Here, isolated whey protein (Whey protein)
nisolate, hereinafter W, P, 1. ) will be adopted. In terms of ice crystals, W, P, and L refer to whey protein concentrate, which is widely used.
in Concentrate, hereinafter w, p, C,
It is distinguished from other substances known as lactalbumin and lactalbumin. W, P, I, is W.

It is obtained by further concentrating the protein portion of p, c, and the method used for w, p, c is to separate the solid content by ultrafiltration and molecular weight fractionation. Protein is adsorbed and separated using an ion exchange method using an adsorption resin, which removes ash, fat, and rehydrated substances from the composition, making it possible to separate proteins with higher purity. or,
Like the ultrafiltration method, this method also does not undergo heat denaturation as a protein and is undenatured, so it is highly soluble in water.
Forms a gel by heating.

W, P, 1. refers to a protein with a protein content of 90% or more, and because it is such a highly purified protein,
The flavor, color, etc. of the raw materials themselves are extremely dilute, and
Since the protein is undenatured, it has excellent water retention and emulsifying effects, making it very easy to use and effective as a food material. The gel of the aqueous solution has a mountain-brown transparency, forms a smooth gel with extremely high viscoelasticity, and has a gel strength comparable to that of egg white. However, this W, P, 1.
The present inventor has discovered that by adding salt to egg white, it exhibits a gelling power that is 4 to 6 times stronger than that of egg white.

W, P, 1. On the other hand, becoming more powerful can greatly contribute to the manufacturing methods and characteristics of various foods.

W, P, 1. The amount of added salt is based on the total amount of food.
2P, 1. is 0.5-20%, and salt is 01-lo%.

Experimental Example 1 ◎ Gel υ weight 1 degree test The heating gel strength of the aqueous solution (
card value) was measured.

Sample concentration 10% Melting conditions ■Protein 10% ■MHA condition of 10% protein and 5% salt PVC casing (7,5 (7)
Measurement conditions of heating at 80°C for 40 minutes after refrigerating for 24 hours and measuring with an Iio card meter (unit: g/c' shield) Experimental example 2 ◎Kamahoko test conventional method Create a nuisance. This surimi is 4°C to 6°
After quickly degassing at C, fill it into a PVC casing and heat to 80°C1.
Boil for 40 minutes. After cooling, store in the refrigerator for 24 hours.
It was subjected to various tests.

(M fruit) ×1 Gel strength measured with a Niio Electric card meter (
Pressure sensitive shaft 3mφ axial pressure 200! i')×2 Sensory test: Hard A) B) C) D Soft and elastic Good with no elasticity ○〉
△〉 × Bad example 3 ◎Udon test (prescription) Dissolve the salt in water, and mix the others in powder form.

Add the above salt solution to the powder and knead. After wrapping it in a wet cloth and letting it rest for 2 hours, it is passed through a noodle machine (manufactured by Toyo Menki Co., Ltd.), rolled out thoroughly, and made into noodle strings using a cutter cup 12.

The noodle strings were boiled in boiling rice for 20 minutes, and the tensile strength of the boiled noodle strings was measured using a sensory test and a food rheometer (manufactured by Tabai Seisakusho).

(Results) BC Elasticity Good Fair Poor Example 1 Sausage recipe pork arm meat 62" Pork fat 10 Salt 15 Salting agent 1 Horse starch 3 W, P, I-2 Spice seasoning 1.5 sec. < L
'l,0 Sausage was made using the above ingredients according to a conventional method.

The finished sausage had good water-retaining strength, good color and gloss, and a very chewy texture and good flavor.

Example 2 Eggs and Brown Beat 100 parts of raw eggs well, add 3 parts of w, p, ■, and 1 part of attenuation to 100 parts of dashi soup, stir well without foaming, strain, and fill into cups.

Claims (1)

[Claims] A method for producing a salt-containing food, which comprises adding salt to isolated whey protein.