Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Patent
1996-08-15
1999-10-12
Wong, Leslie
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
426 44, 426573, 426634, A23L 120
Patent
active
059651768
DESCRIPTION:
BRIEF SUMMARY
This is a National Stage Filing of PCT/JP95/00236, filed Feb. 20, 1995.
TECHNICAL FIELD
The present invention relates to a method of manufacturing a protein gel.
BACKGROUND ART
In conventional methods of manufacturing a protein gel such as tofu (bean curd) in which an aqueous solution containing protein (hereinafter referred to as "protein-containing solution") is filled in a food container for curdling therein, a curdling chemical, transglutaminase or the like is added to the protein-containing solution, and is then heated.
FIG. 1 is a flowchart showing a first conventional method of manufacturing a protein gel, and FIG. 2 is a temperature profile in the first conventional method of manufacturing a protein gel. In FIG. 2, the abscissa represents time while the ordinate represents temperature.
As shown in FIGS. 1 and 2, in the first step, the temperature of a protein-containing solution is elevated from about 80.degree. C. to a temperature of 130-140.degree. C. at a time t1 to heat the solution for a few to 10 seconds for sterilization.
When the protein gel to be obtained is tofu, soymilk is used as the protein-containing solution. A process for manufacturing the soymilk is as follows. Soy beans are first washed and then immersed in an unillustrated immersion tank. Thereafter, the soy beans are crushed with an unillustrated grinder to obtain "go", a paste of crushed soy beans, which is then heated at a temperature of 98-105.degree. C. for 2-5 minutes. Thereafter, tofu refuse is removed from the "go" to obtain soymilk.
In the second step, a curdling chemical is added to the protein-containing solution at a time t2. In this step, gluconodeltalactone (GDL), magnesium chloride (MgCl.sub.2) or the like is used as the curdling chemical. The curdling chemical is added to the protein-containing solution after being passed through a bacteria-removing filter. The temperature of the protein-containing solution is maintained at 10.degree. C. to prevent the chemical reaction from proceeding, which would otherwise occur at higher temperatures.
In the subsequent third step, the protein-containing solution is mixed with the curdling chemical at a time t3 to obtain a mixture. In this step, the temperature of the protein-containing solution is also maintained at 10.degree. C. to prevent the chemical reaction from proceeding, which would otherwise occur at higher temperatures.
In the fourth step, the mixture is aseptically filled in an unillustrated food container at a time t4. In this step, the temperature of the protein-containing solution is maintained at 10.degree. C. to prevent the chemical reaction from proceeding, which would otherwise occur at higher temperatures.
In the fifth step, the mixture is heated at a temperature of 90-95.degree. C. for 30 minutes, at a time t5, for curdling the protein-containing solution in the mixture by the action of the curdling chemical.
A protein gel can be manufactured in this manner.
FIG. 3 is a flowchart showing a second conventional method of manufacturing a protein gel, and FIG. 4 is a temperature profile in the second conventional method of manufacturing a protein gel. In FIG. 4, the abscissa represents time while the ordinate represents temperature.
As shown in FIGS. 3 and 4, in the first step, a protein-containing solution is cooled from about 80.degree. C. to a temperature of 25-50.degree. C. at a time t11. To a cooled solution, transglutaminase is added. Transglutaminase is an enzyme serving as a catalyst in an acyl transferring reaction of a .UPSILON.-carboxyamide group, which is a glutamine residue in a peptide chain.
In the second step, the protein-containing solution is mixed with transglutaminase at a time t12. In this step, the temperature of the protein-containing solution is maintained at 25-50.degree. C. to prevent the catalytic reaction from proceeding by the presence of transglutaminase, which would otherwise occur at higher temperatures.
In the subsequent third step, the mixture of the protein-containing solution and transglutaminase is filled in an unillust
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Tetra Laval Holdings & Finance S.A.
Wong Leslie
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