Protein modifying agent and protein-containing food

Abstract

To provide a protein modifier capable of improving the viscosity and elasticity of a protein-containing food before heating by blending the protein modifier in a food containing a protein other than gluten to modify the protein.SOLUTION: The protein modifier contains lutein and modifies proteins other than gluten.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a protein modifying agent and a protein-containing food product. [Background technology]

[0002] In foods that contain protein and are produced by heating, the state of the protein before heating has a significant impact on the texture of the food after heating. For example, when whipping egg whites to make meringue, it is known that older egg whites are easier to whip than egg whites obtained from freshly laid eggs, but they have less firmness and are less stable. This is because the pH of egg whites changes during egg storage, which in turn changes the state of the proteins contained in the egg whites. As a result, cakes made with meringue made from older egg whites do not have the fluffy texture compared to fresh egg whites, and are rough and melt-in-the-mouth (Non-Patent Document 1).

[0003] As a method for improving the texture of processed meat or seafood foods, which are protein-containing foods, a method of adding a specific vegetable protein has been proposed (Patent Document 1), which makes the texture of the protein-containing food moist after thawing.

[0004] It is also known that dried marigold petals, which contain lutein, are mixed with wheat flour or the like containing gluten to make bread (Non-Patent Document 2). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2024-43669 [Non-patent literature]

[0006] [Non-Patent Document 1] The science of sweets "trick" by Masako Kawada [Non-patent document 2] Hajer Naif ALOTAIBI et al.,Annals of Agricultural Sciences,2021.12,vol.66,No2,p162-168 Summary of the Invention [Problem to be solved by the invention]

[0007] However, while the method of Patent Document 1 describes that texture is improved by the action of a specific vegetable protein, it does not alter the properties of the original protein contained in the protein-containing food, but rather utilizes the properties of the vegetable protein. Therefore, it does not achieve the effect of improving the viscosity or elasticity of the original protein contained in the protein-containing food. Furthermore, Non-Patent Document 2 suggests that lutein affects wheat flour containing gluten, but does not describe or suggest anything about modifying proteins other than gluten.

[0008] An object of the present invention is to provide a protein modifier that can be incorporated into a food containing a protein other than gluten to modify the protein and improve the viscosity and elasticity of the protein-containing food before heating. [Means for solving the problem]

[0009] The inventors have discovered that when the carotenoid lutein is added to a food containing a protein other than gluten, it modifies the protein and improves the viscosity and elasticity of the protein-containing food before heating.

[0010] That is, the present invention is the following [1] to [2]. [1] A protein modifying agent containing lutein, which is characterized by modifying proteins other than gluten. [2] A protein-containing food comprising a protein other than gluten and the protein modifier according to [1], wherein the lutein content is 0.1 to 100 parts by mass per 1,000,000 parts by mass of the protein. [Effects of the Invention]

[0011] According to the present invention, a protein modifier can be provided that can be added to a food containing a protein other than gluten to modify the protein and improve the viscosity and elasticity of the protein-containing food before heating. DETAILED DESCRIPTION OF THE INVENTION

[0012] The protein modifying agent of the present invention is characterized by containing lutein, and when blended with a food containing a protein other than gluten, it modifies the protein and improves the elasticity and viscosity of the protein-containing food before heating. The protein modifying agent of the present invention will be described in detail below.

[0013] [Lutein] Lutein is a type of carotenoid pigment that is known to be beneficial for protecting the eyes from light by localizing in the macular region of the retina in vivo, absorbing high-energy light that enters the eye, and removing active oxygen generated by light. The protein modifier of the present invention contains at least one of free lutein and esterified lutein. When lutein is blended and added to a protein-containing food, it binds to the protein, modifying the protein and improving the elasticity and viscosity of the protein-containing food before heating. It was previously unknown that lutein, a pigment, has such a protein-modifying effect, and the present invention has discovered a new effect that could not be predicted from conventional technology.

[0014] Lutein can be derived from either plants such as kale, parsley, spinach, Japanese mustard spinach, broccoli, lettuce, pumpkin skin, or marigolds, or from animals. However, plant-derived sources are preferred in terms of lutein content and flavor. Furthermore, the lutein contained in chicken egg yolk does not have a protein-modifying effect. This is thought to be because the lutein in egg yolk is bound to lipoproteins.

[0015] The protein modifier used in the present invention can be extracted from lutein-containing food materials in a manner that does not cause the loss of lutein, or processed into a paste, dried powder, or the like. However, the protein modifier is preferably in the form of O (oil-in-fat type), W (water-in-water type), W / O (oil-in-water type), O / W (water-in-oil type), or powder so that it can be uniformly dispersed in protein-containing foods.

[0016] Although dried powders of animals and plants containing lutein may be used as they are as protein modifiers, it is preferable to use extracted lutein from the viewpoint of its effect on proteins.

[0017] When a dry powder containing lutein is used as the protein modifier of the present invention, the moisture content is preferably 10% by mass or less. Furthermore, the particle size (D10% particle size, D90% particle size) of the dry powder is preferably 5 μm or more and 250 μm or less, which are equivalent to the particle size of the flour, so that the lutein in the dry powder can easily act on the protein formed in the flour dough. The dry powder containing lutein can be used as is or mixed with wheat starch, wheat flour, or the like and diluted to a predetermined concentration to form the protein modifier of the present invention. In the present invention, the "D10% particle size" (or "D90% particle size") is defined as the particle size at which the cumulative value of the smaller particle frequency % is 10% (or 90%) when the particle size distribution of the object to be measured is measured on a volume basis.

[0018] Lutein is oil-soluble, so it can be used preferably in a dissolved state in oil or fat. Dried powders of plants and animals containing lutein can be mixed with oil such as rapeseed oil and gently heated, and then the dried powders of plants and animals can be filtered to obtain lutein dissolved in edible oil or fat. These can also be used to make protein modifiers in an O / W (water-in-oil) state.

[0019] Furthermore, the protein modifier may be lutein that has been processed into a water-soluble form by blending extracted lutein with an emulsifier, polysaccharides, protein, dextrin, etc., and drying and powdering it. Lutein processed into a water-soluble form can also be used preferably in a state where it is mixed with liquid sugar, etc. Furthermore, an emulsifier may be blended with liquid sugar, etc., to emulsify oil-soluble lutein and use it as a protein modifier (W (water type)). Liquid sugar is a liquid sugar or a solution of powdered sugar. Specifically, liquid sugars include monosaccharides such as glucose, mantose, sucrose, lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides, starch hydrolysates, and sugar alcohols obtained by reducing these sugars, as well as liquid mixtures thereof, such as starch syrup, reduced starch syrup, and sugar-mixed glucose-fructose liquid sugar. Furthermore, the viscosity of the liquid sugar used in the present invention is preferably 0.1 to 10,000 mPa·s as measured with a Brookfield viscometer at 20° C. If the viscosity of the liquid sugar exceeds 10,000 mPa·s, the dispersibility of the protein modifying agent of the present invention in protein-containing foods will decrease, and as a result, the dispersibility of lutein in protein-containing foods before heating will also decrease, making it impossible to fully achieve the protein modification effect.

[0020] The liquid sugar content in the protein modifying agent of the present invention is appropriately adjusted depending on the content of the raw material containing lutein, and for example, the lower limit is 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 99% by mass or more.

[0021] When lutein-containing oil is used as a protein modifier in liquid sugar, the average particle size of the lutein-containing oil dispersed in the liquid sugar is preferably 0.01 μm or more and 1000 μm or less. It is more preferably 0.05 μm or more and 500 μm or less, and most preferably 0.1 μm or more and 100 μm or less. Within this range, the dispersibility of lutein in protein-containing foods before heating is improved, and the effects of the present invention can be more effectively achieved. The lutein-containing oil only needs to be dispersed in the liquid sugar, and the dispersion method is not particularly limited. The average particle size of the lutein-containing oil dispersed in the liquid sugar was measured using a laser diffraction / scattering particle size distribution analyzer LA-950 (manufactured by Horiba, Ltd.).

[0022] Furthermore, when the protein modifier contains lutein in a water-in-water (W) or water-in-oil (O / W) formulation, the viscosity of the protein modifier measured at 20°C using a Brookfield viscometer is preferably 0.1 to 10,000 mPa·s, more preferably 100 to 8000 mPa·s, and even more preferably 500 to 6000 mPa·s. Within this range, the protein modifier can be sufficiently dispersed in the protein-containing food before heating.

[0023] The lutein content in the protein modifying agent of the present invention is preferably 0.2 ppm by mass to 1000 ppm by mass. The lower limit is more preferably 1 ppm by mass or more, and particularly preferably 2 ppm by mass or more. The upper limit is more preferably 800 ppm by mass or less, even more preferably 500 ppm by mass or less, even more preferably 400 ppm by mass or less, and particularly preferably 300 ppm by mass or less. If the lutein content is within this range, it can be mixed in an appropriate amount with each protein in the protein-containing food before heating, and the effects of the present invention can be more effectively exhibited.

[0024] Commercially available raw materials for lutein include "Lutein 20% Suspension" (imported and sold by Koyo Shokai Co., Ltd.) and "Lyc-O-Lutein 20% in Safflower Oil" (imported and sold by Sunbright Co., Ltd.). Other commercially available vegetable powders containing lutein include kale powder (manufactured by Kodama Foods Co., Ltd.), parsley powder (manufactured by Kodama Foods Co., Ltd.), komatsuna fine powder (manufactured by Mikasa Sangyo Co., Ltd.), and CS Parsley Y42 (manufactured by S&B Foods Co., Ltd.). Furthermore, "Water-Soluble Lutein 3.5" (manufactured by Kyowa Hakko Bio Co., Ltd.), which has been processed to be soluble in water, is also commercially available.

[0025] In the present invention, the lutein content was measured in accordance with the Japanese Agricultural Standards (JAS) 0008:2019.

[0026] In the present invention, the protein content was measured according to the Kjeldahl method in the Japanese Pharmacopoeia.

[0027] [protein] The protein in the present invention is a protein other than gluten, and is not particularly limited as long as it can be used in foods and beverages. Examples include one or a combination of two or more selected from plant-derived proteins, egg-derived proteins, meat-derived proteins, marine protein, milk-derived proteins, and microbial proteins such as yeast-derived proteins, gelatin, and collagen.

[0028] The plant-derived protein is any protein originating from a plant, excluding gluten, and examples thereof include any one protein selected from the group consisting of corn protein, soybean protein, pea protein, mung bean protein, barley protein, rice protein, vegetable-derived protein, and fruit-derived protein, either singly or in combination.

[0029] Egg-derived proteins include all proteins that originate from eggs, such as any one or a combination of two or more selected from the group consisting of egg white, egg yolk, albumin, ovalbumin, ovomucoid, ovotransferrin, and lysozyme.

[0030] The meat-derived protein includes all proteins originating from meat, and examples thereof include any one or a combination of two or more selected from the group consisting of beef, pork, chicken, and lamb.

[0031] The marine product-derived protein includes all proteins originating from marine products, and examples thereof include any one or a combination of two or more selected from the group consisting of fish, cartilaginous fish, mollusks, crustaceans, and krill.

[0032] Milk-derived proteins include all proteins that originate from milk, and examples thereof include whey, desalted whey, whey powder (including desalted whey powder), whey protein concentrate (WPC), whey protein isolate (WPI), whole milk powder, skim milk powder, whole fat concentrated milk, skim milk concentrated, highly purified milk protein (TMP), milk protein concentrate (MPC), milk protein isolate (MPI), sweetened condensed milk, sweetened condensed skim milk, unsweetened condensed milk, unsweetened condensed skim milk, and acid casein salts such as sodium caseinate, calcium caseinate, potassium caseinate, and magnesium caseinate, either alone or in combination.

[0033] [Protein-containing foods] The protein-containing food of the present invention refers to a food containing at least one of the above proteins and a protein modifier. The protein modifier may be added in any manner, and the order of addition is not particularly important, but it is preferably added to the protein in an unheated state (approximately 5 to 40°C) from the viewpoint of preventing protein denaturation and improving the viscosity and elasticity of the protein-containing food in a balanced manner.

[0034] The protein modifier used to incorporate into protein-containing foods is preferably incorporated so that, for example, 0.1 to 100 parts by mass of lutein per 1,000,000 parts by mass of protein. More preferably, it is 0.2 to 90 parts by mass, more preferably 0.5 to 70 parts by mass, even more preferably 1.0 to 50 parts by mass, and most preferably 1.5 to 20 parts by mass. When it is 0.1 part by mass or more, the protein modifying effect of lutein can be fully exerted. Furthermore, when it is 100 parts by mass or less, the viscosity and elasticity of the protein-containing food before heating can be improved in a balanced manner, and the effects of the present invention can be fully exerted.

[0035] The content of the protein modifier in the protein-containing food is preferably 0.01 to 30 parts by mass per 100 parts by mass of the protein-containing food. The lower limit is more preferably 0.05 parts by mass or more, even more preferably 0.1 parts by mass or more, and even more preferably 0.3 parts by mass or more. The upper limit is more preferably 20 parts by mass or less, even more preferably 15 parts by mass or less, and even more preferably 10 parts by mass or less. By setting the content to 0.01 parts by mass or more, excellent uniformity of mixing of the protein modifier into the protein-containing food before heating can be achieved, and by setting the content to 30 parts by mass or less, workability can be improved and the elasticity and viscosity of the protein-containing food before heating can be improved.

[0036] [Other ingredients] In addition to various proteins and protein modifiers, the protein-containing food of the present invention may contain any of the following additives, provided they do not impair the effects of the present invention: yeast, yeast food, emulsifiers, oils and fats, water, fruit juice, modified starch, salt, sugars, polysaccharides, seasonings (monosodium glutamate and nucleic acids), preservatives, vitamins, fortifiers such as calcium, amino acids, chemical leavening agents, flavors, etc. When gluten and proteins other than gluten coexist, lutein preferentially modifies gluten, so it is preferable that the food does not contain gluten. [Example]

[0037] The present invention will now be described with reference to examples.

[0038] [Production of protein modifiers] (Examples 1-1 to 1-3, Comparative Example 1-1) Example 1-1 was produced using the formulation shown in Table 1 and the following method. 100 g of sugar ester (product name: Ryoto Sugar Ester S1570, manufactured by Mitsubishi Chemical Corporation) was added to 99.89 kg of reduced starch syrup (product name: Amamiru, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.; viscosity 880 mPa·s / 20°C), and the mixture was stirred and heated to 80°C until the sugar ester was completely dissolved. The temperature was then lowered to 60°C, and 10 g of a lutein preparation (product name: Lutein 20% Suspension, imported and sold by Koyo Shokai) was added, followed by stirring and high-pressure homogenization using a homomixer to produce a protein modifier. Similarly, protein modifiers were produced according to the blending compositions shown in Table 1 for Examples 1-2 and 1-3 and Comparative Example 1-1.

[0039] (Example 2-1, Comparative Example 2-1) Example 2-1 was produced using the formulation shown in Table 2 and the following method. 10 g of a lutein preparation (product name: Lutein 20% Suspension, imported and sold by Koyo Shokai) was added to 99.99 kg of rapeseed oil, and the mixture was heated to 50°C and stirred to achieve a uniform solution. The mixture was then cooled to 15°C while stirring to produce a protein modifier. Similarly, for Comparative Example 2-1, 100 kg of rapeseed oil was heated to 50°C and stirred, and then cooled to 15°C while stirring to produce a protein modifier.

[0040] (Example 3-1, Comparative Example 3-1) Example 3-1 was produced using the formulation shown in Table 3 and the following method. 60 g of a lutein preparation (product name: Water-soluble Lutein 3.5, manufactured by Kyowa Hakko Bio Co., Ltd.) was added to 99.93 kg of starch (product name: Cornstarch White (W-4P), manufactured by Japan Cornstarch Co., Ltd.), and the powder was mixed until uniform to produce a protein modifier. Similarly, a protein modifier for Comparative Example 3-1 was produced using the formulation shown in Table 3.

[0041] [Production of egg-derived protein-containing foods] For each of the protein modifiers in the Examples and Comparative Examples, pre-heated egg-derived protein-containing foods were produced by the following method: 100 g of protein modifier and 700 g of water were added to 1,156 g of dried egg white (product name: Dried Egg White K200, manufactured by Kewpie Egg Corporation) (containing 1,000 g of egg-derived protein), and the mixture was stirred at low speed for 3 minutes and then at medium-low speed for 6 minutes using a dough hook, producing a pre-heated egg-derived protein-containing food.

[0042] [Production of dairy protein-containing foods] For each of the protein modifiers in the Examples and Comparative Examples, pre-heated dairy protein-containing foods were produced using the following method: 100g of protein modifier and 600g of water were added to 1282g of dairy protein (product name: Wheyco W80, imported and sold by Nippon Shinyaku Co., Ltd.) (containing 1000g of dairy protein), and the mixture was stirred in a dough hook at low speed for 3 minutes and then at medium-low speed for 6 minutes to produce the pre-heated dairy protein-containing foods.

[0043] [Production of meat-derived protein-containing foods] For each of the protein modifiers in each Example and Comparative Example, pre-heated meat-derived protein-containing foods were produced by the following method: Only the lean portion of pork thigh was minced, and 10 g of protein modifier was added to 455 g of minced meat (100 g of meat-derived protein), and the mixture was stirred with a beater at low speed for 3 minutes and then at medium-low speed for 3 minutes to produce pre-heated meat-derived protein-containing foods.

[0044] [Production of plant-derived protein-containing foods] For each of the protein modifiers in the Examples and Comparative Examples, pre-heated plant-derived protein-containing foods were produced using the following method: 100 g of protein modifier and 2000 g of water were added to 1916 g of soy protein (product name: New Fujinic 41SH, manufactured by Fuji Oil Co., Ltd.) (containing 1000 g of plant-derived protein), and the mixture was stirred using a dough hook at low speed for 3 minutes and then medium-low speed for 6 minutes to produce the pre-heated plant-derived protein-containing foods.

[0045] [Production of seafood-derived protein-containing foods] For each of the protein modifiers in the Examples and Comparative Examples, pre-heated seafood-derived protein-containing foods were produced by the following method: 10 g of protein modifier was added to 568 g of cod fillets (skin and bones removed) (containing 100 g of seafood-derived protein), and the mixture was mixed in a food processor for 2 minutes to produce pre-heated seafood-derived foods.

[0046] [Evaluation of stickiness and elasticity of protein-containing foods] [viscosity] Ten grams of each protein-containing food was placed in a 4 cm diameter cylindrical container and smoothed to create a flat top surface. Using a Yamaden "RHEONER II" machine, each protein-containing food packed in the cylindrical container was compressed 3 mm from the top at 1 mm / sec with a 3 cm diameter disc-shaped plunger, and the plunger was immediately raised 1.5 cm. The area of ​​adhesive stress indicated by the plunger was measured and used to evaluate viscosity. The adhesive stress area of ​​each protein-containing food formulated with the protein modifier of Comparative Example 1-1, Comparative Example 2-1, or Comparative Example 3-1 was defined as 100. A value of less than 100 was designated "x," a value of 100 or more but less than 105 was designated "△," a value of 105 or more but less than 110 was designated "〇," and a value of 110 or more was designated "◎." A "〇" or "◎" was considered a pass for adhesiveness.

[0047] [Elasticity] Ten grams of each protein-containing food was placed in a 4 cm diameter cylindrical container and smoothed to create a flat top surface. Using a Yamaden "RHEONER II" machine, each protein-containing food packed in the cylindrical container was compressed from the top with a 3 cm diameter disk plunger at a rate of 1 mm / sec until a load of 5.0 N was applied. The compression deformation was continued for 1 minute, with a load of 5 N applied, for 1 minute. The deformation (mm) after 1 minute was measured and elasticity was evaluated. The deformation (mm) when Comparative Example 1-1, Comparative Example 2-1, or Comparative Example 3-1 was used was defined as 100. A value of 110 or more was designated "x," a value of 100 or more but less than 110 was designated "△," a value of 95 or more but less than 100 was designated "good," and a value of less than 95 was designated "good." A "good" or "good" was considered a pass for elasticity.

[0048] [Table 1]

[0049] [Table 2]

[0050] [Table 3]

[0051] (Evaluation results) Tables 1 to 3 show that protein modifiers containing lutein improve the viscosity and elasticity of various protein-containing foods.

Claims

1. A protein modifying agent containing lutein and capable of modifying proteins other than gluten.

2. A method for producing a food product, comprising: a protein other than gluten; and the protein modifying agent of claim 1; A protein-containing food characterized in that the content of lutein is 0.1 to 100 parts by mass per 1,000,000 parts by mass of the protein.

Images