JPH0319657A - Improvement of plasma powder - Google Patents

Abstract

PURPOSE:To obtain plasma powder having no adverse effects on food flavor and improved in odor and taste by contact treatment of the plasma of bovine or pig with colloidal silica followed by forming into powder. CONSTITUTION:The objective plasma powder can be obtained by contact treatment of the plasma of bovine or pig with colloidal silica followed by forming into powder. The colloidal silica to be used is e.g. silica gel, light silica, acid clay, etc., (pref. light silica). The conditions in the contact treatment are: (1) 1-150g of colloidal silica per 1 of the plasma, (2) pH: 3-9, (3) treating temperature: 5-60 deg.C, etc. The treatment process may be either batch or column process (pref. the former). The present plasma powder thus obtained develops no recognizable odor or taste even if stored for six months; therefore, it will be applicable to foods to which conventional plasma powder could not be added due to its odor or taste (e.g. noodles, cakes), thus leading to application to new uses.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] Currently, cow or pig plasma powder is mainly used as a quality improving agent for foods such as ham or sausage. However, plasma powder has an unpleasant odor and taste peculiar to it, and its addition can only be used in a very small amount without affecting the flavor of the food.There is therefore a demand for plasma powder with improved odor and taste. There is.

The plasma powder improvement method of the present invention provides a plasma powder with improved odor and taste that does not adversely affect the flavor of foods.

[Conventional technology]

Bovine or porcine blood is collected at the slaughterhouse. Sodium citrate is immediately added to the collected blood to prevent blood clotting, and plasma and blood cells are separated by centrifugation. Liquid plasma is not easy to use and has problems with storage and distribution, such as bacterial contamination, so it is usually powdered by spray drying.

Plasma powder has a unique and pleasant odor and taste. At the time of manufacture, the powder was used as a food quality improver, especially to improve water retention and elasticity, but the amount added was If the amount is too large, the flavor of the food will be affected, so the amount added will be limited and the sufficient effect will often not be obtained. Therefore, a plasma powder with improved odor and taste that does not impair the flavor of foods is desired.

[Means to solve the problem]

The present inventors have completed the present invention as a result of intensive research into a new deodorizing method for plasma powder with the aim of improving the above-mentioned drawbacks of plasma powder. 4-2) The present invention involves contact treatment of plasma with fluoride and Jl acid.
The present invention relates to an improvement in plasma powder, which is characterized in that the plasma powder is powdered after being sterilized.

On plasma powder {. , - means that there is a substance that causes unpleasant odor {
'I': L, J-t] are estimated to be phospholipids and free fatty acids in plasma! 1-(. After studying the above, we invented the most economical method, in which C is removed by adsorption to Litoid silicic acid, and the I liquid is dried to form a powder.

Examples include silica gel, anhydrous silicic acid, acidic silicic acid, etc.

Master L. For <, light silicic anhydride is used.

At the time of the ability f6 of the present invention (4, plasma 1 as contact condition
For ρ = 1 to 150 g (preferably 5 to 50 g) of 1-roid acid, pH 3 to 9 (preferably pH 6 to 8)
, treatment temperature 5°C to 60°C (preferably 5°C to 30°C)
°C) etc.

The processing method 2-C is /S Tsuchi method or Kara 15 method (-)'C 11 used I1<), IJflk: L
, <i"・\twoy- method is used. In the case of batch method, add silicic acid to plasma and leave for 2 to 4 minutes.
After stirring for 0 minutes, remove the 261 lycoid silicic acid and remove the silicic acid. Get clear. After the unpleasant odor-causing substances have been removed, this serum is dried and powdered using a conventional J method such as spray drying.・It is also possible to introduce it as a process. For example, it may be combined with methods such as ultra-furnace filtration, activated carbon treatment, or ion exchanger treatment. Next, the present invention will be explained by examples.

〔Example〕

10p fresh cow blood immediately after slaughter. After adding a 1% weight sodium citrate/lium aqueous solution Ll, the mixture was centrifuged at 5000 rpm for 10 minutes to obtain plasma. After adding 10 g of light anhydrous silicic acid to 1 g of this plasma and stirring at room temperature for 5 minutes, the centrifuged supernatant was spray-dried to obtain an improved plasma powder.

Comparative Example Fresh bovine blood immediately after slaughter 1. After adding 1 g of 1% weight sodium citrate/lium 1 aqueous solution to O J2, 5000 r
Plasma was obtained by centrifugation for 10 minutes. This i1i+ plasma was spray-dried to obtain plasma powder JZ.

The product of the present invention obtained in the test example and the comparative example and the conventional product obtained in the comparative example were added to a mixture of 1, 7 and 7; Table 1 shows the results of 54 comparative tests on the flavor and texture of /X-n/\-g.

Hanhag's distribution book ``Hi・Kiniku 100 copies, L-neki''
14 parts starch 7 parts egg 7 parts seasoning, spices 5 parts salt 0.5 partsTable-1 ? Value standard ◎: Very good ○: Good: Feels a strange odor, does not +: Loves a strange odor [Effects of the present invention] Improved plasma powder obtained by the present invention (41, compared with conventional plasma powder) 6. The smell and taste have been improved.
No odor or taste was observed in -C after storage for several months. Furthermore, as is clear from the test examples, even if it is added to food, it does not have any adverse effect on the flavor. Jyuichi - [
Is it possible to add blood plasma powder to it, and is it effective as a food quality improver? be.

In addition, the improved plasma powder can be used in foods that could not be added to conventional plasma powder due to its unpleasant taste and taste, such as noodles and cakes. Therefore, expansion of ■5 points is expected.

Claims (1)

[Claims] A method for improving plasma powder, which comprises contacting bovine or porcine plasma with colloidal silicic acid and then pulverizing it.