CN102427734A - 加热用加工食品的制造方法 - Google Patents
加热用加工食品的制造方法 Download PDFInfo
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- CN102427734A CN102427734A CN2010800217437A CN201080021743A CN102427734A CN 102427734 A CN102427734 A CN 102427734A CN 2010800217437 A CN2010800217437 A CN 2010800217437A CN 201080021743 A CN201080021743 A CN 201080021743A CN 102427734 A CN102427734 A CN 102427734A
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- food
- heating
- antifreeze protein
- processed food
- heat treated
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Abstract
本发明要解决的问题是提供一种加热用加工食品的制造方法,该方法在利用微波炉等对加热用加工食品进行加热烹饪时,能够均匀地加热而不会产生“加热不均”,且可以缩短加热时间。此外,本发明的课题在于提供抗冻蛋白在加热用加工食品的制造中的用途、加热用加工食品、改善加热用加工食品的加热处理效果的方法、以及加热处理效果改善剂。本发明涉及的加热用加工食品的制造方法的特征在于,包括:向食品原料或食品中添加抗冻蛋白的步骤;以及对得到的混合物进行冷却的步骤。
Description
技术领域
本发明涉及用于制造加热用加工食品的方法、抗冻蛋白在加热用加工食品的制造中的用途、加热用加工食品、改善加热用加工食品的加热处理效果的方法、以及加热处理效果改善剂。
背景技术
近年来,就微波炉加热食品以及冷藏食品(chilled food)等加热用加工食品而言,以利用微波炉的加热烹饪为前提的商品开发逐渐增加。在微波炉作为加热用烹饪器具被利用之前的加工食品的烹饪方法通常为:将食品从包装中取出,转移到锅中利用火加热,或利用油煎炸,或利用炉子或烤箱烤等加热烹饪。
近年来开发的这些加热用加工食品,由于填充到能够利用微波炉加热烹饪的容器中,可以连同容器一起在微波炉中加热烹饪并立即食用。但是,一般来说,冷冻加工食品含水率高,如果利用微波炉对米饭、酱(sauce)、汤等食品,以及使用这些的咖喱饭、奶汁烤菜(gratin)等加热用加工食品进行加热烹饪,则由于电磁波会集中在食品的一部分上而存在无法均匀加热这样的缺点。由此容易产生所谓的“加热不均”,即尽管一部分食品的温度升高,但其它部分仍然较凉。在此,如果将一部分较凉的部分加热到适于食用的温度,则存在着烹饪时间变得过长的问题。另外,食品温度较早升高的部分会被过度加热,导致一部分的温度升高过高,水分蒸发,从而引起变色、干燥、硬化等品质劣化。
作为解决这样的冷冻加工食品解冻时的问题的方法,例如在专利文献1中提出了如下的方法:向用作冷冻食品的汤、酱中注入空气,从而形成无数的气泡,在利用微波炉解冻时,通过向这些气泡一起传递电磁场来缩短解冻时间。此外,在专利文献2中提出了如下方法:预先通过外部加热使食品溶解,然后对其进行电磁场照射,从而减少加热不均以短时间将食品解冻。但是,期望不利用上述特殊的食品的制造方法、解冻方法,而是利用更简便的方法并能够缩短加热时间的加热用加工食品的制造方法。
现有技术文献
专利文献
专利文献1:日本特开平10-127260号公报
专利文献2:日本特开2001-292754号公报
发明内容
发明要解决的问题
本发明要解决的问题是提供一种加热用加工食品的制造方法,该方法在利用微波炉等对加热用加工食品进行加热烹饪时,能够均匀地加热而不会产生“加热不均”,且可以缩短加热时间。此外,本发明的课题在于提供抗冻蛋白在加热用加工食品制造中的用途、加热用加工食品、改善加热用加工食品的加热处理效果的方法、以及加热处理效果改善剂。
解决问题的方法
本发明人等为了解决上述问题,进行了深入的研究。其结果,发现通过含有抗冻蛋白,可以显著缩短利用微波炉加热烹饪时解冻所需要的时间,可以得到“加热不均”较少的加热用加工食品,从而完成了本发明。
本发明涉及加热用加工食品的制造方法,其特征在于,包括:向食品原料或食品中添加抗冻蛋白的步骤;以及对得到的混合物进行冷却的步骤。
本发明涉及的抗冻蛋白用于加热用加工食品的制造。
本发明涉及的加热用加工食品,其特征在于含有抗冻蛋白。
本发明涉及的加热用加工食品的加热处理效果改善方法,其特征在于,包括向食品原料或食品中添加抗冻蛋白的步骤。
本发明涉及的加热用加工食品的加热处理效果改善剂,其特征在于含有抗冻蛋白。
具体实施方式
对本发明的一个实施方式进行说明,如下所述。
使加热用加工食品中含有抗冻蛋白(AFP),可以有效地解决上述问题,本发明是基于本发明人的这一见解而进行的,其涉及以含有抗冻蛋白为特征的加热用加工食品。
更详细来说,本发明人等发现:通过向加热用加工食品中添加抗冻蛋白,可以改善加热处理效果。具体来说,通过抗冻蛋白,可以缩短用于解冻的加热时间,此外,加热不均得到抑制。认为所述效果的原因在于:由于抗冻蛋白使得加热用加工食品冻结时形成的冰结晶的大小变小,因此加热时的热量均匀迅速地传递至加热用加工食品。
本发明涉及的抗冻蛋白,通过在水、水溶液的冻结初期阶段,与微细的冰结晶的表面发生作用,使冰结晶的形态发生变化等,来阻碍冰结晶的生长。抗冻蛋白存在于北极海、南极海等冷海水中生存的鱼的体液中、存在于植物、担子菌等中。抗冻蛋白分为与糖结合的抗冻糖蛋白质,以及不与糖结合的抗冻非糖蛋白质。现在,从多种生物中确认出多种不同的抗冻蛋白。
鱼类的抗冻蛋白根据其结构等分为四种类型(I型~IV型)。例如,已知I型抗冻蛋白是富含丙氨酸的α螺旋多肽,存在于多种鲽和杜父鱼中。已知II型抗冻蛋白富含半胱氨酸,存在于绒杜父鱼(Hemitripterus villosus)、胡瓜鱼(Osmerus mordax dentex)及鲱中。III型抗冻蛋白是球状蛋白质,存在于包括绵鳚(ゲンゲ)、东方狼鱼(Anarhichas orientalis)的数种绵鳚亚目(Zoarcoideiゾアルコイド科)中。IV型抗冻蛋白也是近年来从杜父鱼中发现的。抗冻糖蛋白质在南极鱼、南极鳕鱼及北极鳕鱼3科中发现,主要是由包含与苏氨酰基残基键合的二糖的三肽(Ala-Ala-Thr)反复构成。这些抗冻蛋白,即使分类为同一类型中,在其蛋白质的氨基酸序列及其高次结构方面也存在差异。但是,这些蛋白质均具有通过与冰表面结合从而妨碍冰结晶粒生长的能力。
对于植物来源的抗冻蛋白,没有特别限制,可以优选使用食用植物来源的抗冻蛋白。作为这样的抗冻蛋白,可以列举例如:属于十字花科、伞形科(Umbelliferae)、百合科(Liliaceae)或菊科(Asteraceae)等的蔬菜等。属于十字花科的植物,可以列举如下:白菜、萝卜、西兰花、青菜(Brassica rapa var.chinensis)、油菜(Brassica rapa var.perviridis)、芜青(Turnip)、大阪甜菜(シロナ)、野泽菜(野沢菜)、广岛菜(広島菜)、水菜(Brassica rapa var.Nipposinica)、芥菜(Brassica juncea)等。属于十字花科的植物可以举出萝卜、芥菜等,属于伞形科的植物可以列举如胡萝卜等,属于百合科的植物可以列举如葱等,属于菊科的植物可以列举如茼蒿(Garland chrysanthemum春菊)等。还可以适当使用上述植物的类似品种和改良品种。
这些植物来源的抗冻蛋白,可以通过公知的方法从上述植物的整体或一部分(例如,叶、叶柄、花、果实、侧根、芽、种子等)中提取。提取方法可以列举:在3℃以上、更优选10℃以上、进一步优选20℃以上、特别优选30℃以上、最优选40℃以上的温度,通过水或有机溶剂提取植物整体或一部分的粉碎物的方法。此外,可以举出:在200℃以下、更优选在180℃以下、进一步优选160℃以下、特别优选140℃以下、最优选120℃以下的温度,通过水或有机溶剂提取植物的整体或一部分的粉碎物的方法。作为优选的方法,可以将植物的粉碎物与约10倍量的水混合,在室温~105℃搅拌提取10分钟~2小时。通过超滤离心浓缩装置(分级分子量1万),以1000~10000×g对得到的提取物进行过滤,由此得到目标抗冻蛋白溶液。
对于担子菌来源的抗冻蛋白,没有特别地限制,可以优选使用食用担子菌来源的抗冻蛋白。作为这样的抗冻蛋白,可以列举例如丛生口蘑、金针菇(Flammulina velutipesエノキ)、伞菌、洋蘑菇等担子菌来源的抗冻蛋白。还可以使用这些担子菌的类似品种和改良品种。这些担子菌来源的抗冻蛋白,可以通过公知的方法,从上述担子菌的整体或一部分中提取,也可以使上述担子菌在各自优选的培养条件下增殖,然后在低温条件下诱导生产抗冻蛋白,并回收其培养液。对抗冻蛋白进行诱导的低温条件没有特别限定,但优选利用0℃以上、更优选2℃以上、进一步优选4℃以上的低温条件。此外,可以优选利用20℃以下、更优选15℃以下、进一步优选10℃以下的低温条件。作为优选的方法,可以利用增殖用的液体培养基,在15℃以上且25℃以下,培养担子菌3天以上且14天以下,然后将增殖的该担子菌在0℃以上且10℃以下的诱导温度,进行液体培养3天以上且14天以下,由此得到具有目的抗冻蛋白的培养液。
此外,作为本发明的抗冻蛋白,可以使用昆虫、细菌等的抗冻蛋白。例如,就昆虫来源而言,已知有Tenebrio molitor(チヤイロゴミムシダマシ)的幼虫所具有的由包含Thr-Xaa-Thr(“Xaa”表示任意的氨基酸残基)和Cys的重复序列构成的平行β螺旋结构的抗冻蛋白。就细菌来源而言,已知发现了例如恶臭假单胞菌(Pseudomonas putida)GR12-2分泌的抗冻蛋白,是新的脂糖蛋白。
上述抗冻蛋白,例如可以通过利用以往公知的方法从生物的血清或体液中提取。蛋白质的分离及纯化,可以通过离心等分离步骤、各种色谱法、以及吸附、结晶析出及浓缩等来进行。可以利用由文献等成为公知的其它的方法来进行分离纯化。此外,抗冻蛋白可以通过以往的化学合成法或包含重组DNA的方法来制造。编码这些蛋白质的基因中有些基因的碱基序列已得到解析并被报道。可以利用由例如DeVries,A.L.等人,J.Biol.Chem.246:305(1971);Lin,Y.等人,Biochem.Biophys.Res.Commun.46:87(1972);Yang,D.S.C.等人,Nature,333:232(1988);Lin,Y.,Proc.Natl.Acad.Sci.U.S.A.78:2825(1981);Davies,P.L.等人,J.Biol.Chem.79:335(1982);Gourlie,B.等人,J.Biol.Chem.,259:14960(1984);Scott,G.K.等人,Can.J.Fish.Aquat.Sci.43:1028(1986);Scott,G.K.等人,J.Mol.Evol.27:29(1988)中所述的碱基序列构成的基因。此外,还报道了将AFP基因显微注射到其它生物物种的方法。就该方法而言,可以参考例如Zhu,Z等人,Angew.Ichthyol.,1:31(1985);KexueTongbao,31:988(1986);Chourrout,D.等人,Aquaculture,51:143(1986);Dumman,R.A.等人,Trans.AM.Fish.Soc.,116:87(1987);Fletcher,G.L.等人,Can.J.Fish Aquat.Sci.45:352(1988);Maclean,N.D.等人,Bio Teghnology,5:257(1987);Stuart,G.W.等人,Development,103:403(1988);McEvoy,T.等人,Aquaculture,68:27(1988);Ozato,K.等人,Cell Differ.,19:237(1986)等。这些文献,通过参考被引入到本申请中。
用于本发明的加热用加工食品中的抗冻蛋白,可以使用上述含有抗冻蛋白的提取物,也可以使用分别分离纯化的抗冻蛋白。此外,抗冻蛋白可以是单独的抗冻蛋白,也可以是它们的混合物。可以优选使用耐热的植物来源的抗冻蛋白、阻碍冰结晶粒生长能力高的担子菌来源的抗冻蛋白。
根据需要,可以进一步对这些植物及担子菌的抗冻蛋白进行浓缩、过滤、冻结干燥等处理。此外,也可以将分别从2种以上不同的植物及担子菌中得到的抗冻蛋白组合使用。
本发明的加热用加工食品是指在食用前被加热的加工食品。可以举出例如冷冻食品、微波炉加热食品、冷藏食品、杀菌食品(retort food)。
本发明所称的冷冻食品是指,以长期保存为目的、在冷冻状态下流通/保管/销售的食品,其包括:以预先经烹饪的状态被冻结,在食用前利用油煎炸,或利用开水烫和微波炉进行加热等的食品;以及作为料理的食材被预先冻结保存,并在解冻后或以冷冻状态直接进行烹饪的食品等。
对于作为冷冻对象的饮食品、或食品材料没有特别限制,可以以广义的食品类型作为对象。可以为饮料、半烹饪加工食品、烹饪好的加工食品、生鲜食品、果实、甜品等任何类型。
本发明所称的微波炉加热食品是指,可以连同与包装容器一起在微波炉中等加热烹饪后食用的半烹饪或烹饪好的食品,可以举出例如微波炉加热米饭、微波炉加热意大利面(pasta)、微波炉加热肉炒饭(pilaf)、微波炉加热咖喱饭、微波炉加热炒饭、微波炉加热红小豆饭(赤飯)、微波炉加热肉酱多利亚饭(doria)、微波炉加热意大利调味饭(risotto)、微波炉加热粥、微波炉加热炒面、微波炉加热牛肉盖饭(牛丼)、微波炉加热杂烩粥(雑炊)、微波炉加热中式盖饭、微波炉加热煲仔饭(釜めし)、微波炉加热荞麦面、微波炉加热乌冬面等。
本发明所称的冷藏食品是指在未冻结的水平的、尽量低的温度区域,例如-5℃~5℃的温度下冷却的状态运输、销售、在家庭也可以冷藏储存的加工食品,可以举出例如冷藏的汉堡排(hamburg steak)、冷藏的肉丸(meat ball)、冷藏的汤类、冷藏的拉面、冷藏的乌冬面、冷藏的意大利面、冷藏的布丁、冷藏的酸奶、冷藏的放入纸包装的各种饮料、冷藏的乳酪、冷藏的蛋糕、冷藏的果冻等。
本发明所称的杀菌食品是指密封在杀菌袋等气密性容器中,经加压加热杀菌的食品,可以举出例如:杀菌咖喱、杀菌炖菜(シチユ一)、杀菌米饭、杀菌粥、各种杀菌烹调酱、各种杀菌盖饭类的配料等。
本发明的加热用加工食品,优选是相对于全部加热用加工食品含有0.00001质量%以上且10质量%以下的上述抗冻蛋白的食品。如果该比例在0.00001质量%以上,则可以更为确实地发挥本发明的效果。此外,如果该比例在10质量%以下,则可以在不损害加工食品的味道和食用感觉的范围内发挥本发明的效果。作为该比例,更优选0.0001质量%以上,进一步优选0.001质量%以上,此外,更优选1.0质量%以下,进一步优选0.1质量%以下。
本发明的加热用加工食品,除了含有抗冻蛋白之外,为了防止食品的软化等,还可以通过另外的途径添加氢氧化钙、乳酸钙、氯化钙、柠檬酸钙、硫酸钙、磷酸二氢钙、煅烧钙(Calcinated calcium)、氯化镁、碳酸镁、硫酸镁等盐类;角叉菜胶、刺槐豆胶、结冷胶、海藻酸钠、明胶、果胶、瓜尔胶、黄原胶、塔拉胶、罗望子胶、琼脂等增粘剂;己二酸、柠檬酸、葡萄糖酸内酯、葡糖酸、乙酸、酒石酸、乳酸、富马酸、苹果酸、柠檬酸三钠、葡糖酸钠、乙酸钠、酒石酸钠、乳酸钠、富马酸一钠、苹果酸钠等有机酸、有机酸衍生物或有机酸盐;葡萄糖、果糖、蔗糖、海藻糖、木糖、山梨糖醇、糖稀(水飴)、寡糖、糊精、赤藻糖醇、麦芽糖醇、木糖醇等糖类。
本发明的加热用加工食品可以通过如下方法制造,该方法包括:向食品原料或食品中添加抗冻蛋白的步骤,以及对得到的混合物进行冷却的步骤。
上述抗冻蛋白可以添加到烹饪前的食品原料中,也可以在食品原料烹饪时使其含有抗冻蛋白,也可以在烹饪后使其含有抗冻蛋白。抗冻蛋白的添加量,优选考虑在最终得到的加热用加工食品中抗冻蛋白所占的比例来进行调整。在添加后,优选充分混合抗冻蛋白和食品原料或食品。
使食品原料或食品中含有上述抗冻蛋白后,优选将得到的混合物转移到袋或杯容器中并对该混合物进行密封。密封方法,可以按照以往的方法来进行。作为袋容器,可以使用例如杀菌袋。
对于微波炉加热食品、杀菌食品,优选在120℃以上的高温条件下,对上述混合物进行一定时间的加热杀菌处理,从而将混合物中存在的各种菌类杀死。对于冷藏食品,优选在低于120℃的温度条件下进行加热杀菌处理。将食品原料密封在容器后进行的这些加热杀菌处理,可以按照常规方法来进行,例如可以使用通常的杀菌釜来进行。
接下来,对包含抗冻蛋白和食品原料或食品的混合物进行冷却。进行冷却直到混合物的温度(品温)为约10℃以下。冷却可以通过例如将冷水(冷却水)施用到容器上来进行。对于冷却步骤所需要的时间没有特别限制,从抑制芽胞菌的发芽/增殖的观点来看,例如可以在2天以内冷却至上述温度。也可以利用冷藏库边运输边进行冷却。
在为冷冻食品的情况下,将添加了抗冻蛋白的食品原料、并进一步烹饪该食品原料得到的食品冷却,并使其冻结。
抗冻蛋白可以缩短这些对象食品或食品材料的冻结时间和解冻时间。此外,其效果在各种冻结、解冻方法中得到认可。
作为冻结方法,可以使用在冷冻库内进行冻结的方法、吹送冰点下的冷风的方法、施加制冷剂的方法等任何方法。此外,作为解冻方法,也可以使用在炉子内解冻、微波炉内解冻、室温下自然解冻的各种方法等任何方法。
本发明的抗冻蛋白可以用于加热用加工食品调制用组合物、加热处理效果改善剂。通过向抗冻蛋白中适当地添加食品添加物、调味料,可以调制本发明所使用的组合物和加热处理效果改善剂。作为这样的组合物及加热处理效果改善剂,可以举出例如:冷冻咖喱调制用咖喱酱(curry paste)、冷冻炖菜调制用炖菜原料(シチユ一ル一)、冷冻米饭调制用组合物等,但并不限定于上述这些。只要是确认使用了这样的组合物及加热处理效果改善剂而调制的加热用加工食品的加热时间得到缩短,即包括在本发明的加热用加工食品调制用组合物中。
根据本发明,在利用微波炉等对加热用加工食品进行加热烹饪时,能够改善加热处理效果。更具体来说,本发明提供加热用加工食品,其可以缩短加热时间,能够均匀地进行加热而不会产生“加热不均”。
实施例
下面将列出实施例,对本发明的实施方式进行更为详细地说明。当然,本发明不受下述实施例的限定,细节部分当然可以具有各种实施方式。另外,本发明不受上述实施方式的限定,在权利要求所显示的范围内可以进行各种变更,将分别公开的技术手段适当地组合得到的实施方式也包含在本发明技术的范围内。此外,将本说明书中记载的专利文献及非专利文献的全部内容作为参考引入到本说明书中。需要说明的是,除有特殊规定之外,实施例及比较例中的份以及%以重量为基准。
实施例1
(1)抗冻蛋白溶液的制造
向2.5升的蒸馏水中加入市售的Brassica juncea(商品名;芥末(mustard)芽,村上农园制造)700g,于105℃进行1小时热水提取。使用滤纸(Advantec公司制造,保留粒径:5μm)过滤后,利用超滤浓缩装置(Advantec公司制造,UHP-150)加压浓缩约2升的提取液,得到浓缩液200ml。在10000×g、离心分离该浓缩液10分钟,并回收上清。利用BCA法(BCA试剂盒,Pierce公司制造)测定该上清的蛋白质浓度,结果为5mg/ml。由此,该抗冻蛋白溶液的浓度为0.5%。
(2)冷冻米饭的制造
向免洗米“Akitakomachi”(秋田县产)0.72L(4合)中,加入混合有实施例1(1)得到的提取物1.5mg(以蛋白质的量换算)的自来水750mL,放置1小时后,进行煮饭。需要说明的是,煮饭使用IH jar煮饭器(Zojirushi公司制造,NP-HD10-XA)进行。煮饭结束后,分成每100g的小份装入8cm×5.6cm×深3.2cm的容器中。然后,将分成小份的米饭放入冷冻冷藏库中于-20℃保存。
比较例1
除了使用不含实施例1(1)得到的提取物的自来水之外,按照与实施例1(2)相同的方法,进行了煮饭及冷冻保存。
试验例1
将实施例1(2)及比较例1制造的冷冻米饭保存4周后,利用微波炉(Sharp公司制造,Fussy S-INVERTER700,输出功率:500W)解冻2分钟,测定解冻后的米饭的温度。在保持一定温度(24℃)的试验室内,放置不锈钢制杜瓦瓶(商品名:Thermocut D-1000,Thermos株式会社制造),在其内壁部分安装温度传感器(商品名:Ondotori TR-71U,T&D公司制造)。将保持在热水浴温30℃的去离子水400ml注入到该杜瓦瓶中,在瓶内,利用搅拌器(LaboratoryHigh Power Mixer,井内盛荣堂公司制造),以400rpm的恒定速度进行搅拌,并同时开始温度测定。温度测定开始30秒后,将刚刚利用微波炉解冻后的米饭放入到杜瓦瓶中,并每隔5分钟测定瓶内温度。记录瓶内的温度变化,其结果如表1所示。
[表1]
实施例1(2) | 比较例1 | |
温度变化(℃) | 8.5 | 7.1 |
如表1所示,就实施例1(2)制造的含抗冻蛋白的米饭而言,与比较例1的无添加米饭比较,瓶内的温度变化大1.4℃。瓶内的温度变化大表示微波炉加热后的米饭的温度具有更高的温度,即表示微波炉加热所需要的时间变短。由该结果,确认通过添加抗冻蛋白缩短了冷冻米饭的微波炉加热时间。
实施例2
向免洗米“Akitakomachi”(秋田县产)0.72L(4合)中,加入分别混合有市售的萝卜苗(カイワレ大根)抗冻蛋白(Big World公司制造)15mg、150mg(以蛋白质的量换算)的自来水750mL,按照与实施例1(2)同样的方式,进行了煮饭。煮饭结束后,将在每个容器中分成100g的小份米饭放入冷冻冷藏库中于-20℃保存。
比较例2
除使用不含有萝卜苗抗冻蛋白的自来水之外,按照与实施例2同样的方法,进行了煮饭及冷冻保存。
试验例2
由实施例2及比较例2分别制造的冷冻米饭,在保存4周后,利用微波炉解冻2分钟,按照与试验例1同样的方法,比较了米饭的温度。其结果如表2所示。
[表2]
如表2所示,就实施例2制造的含萝卜苗抗冻蛋白的米饭而言,与比较例2的无添加米饭(对照)相比,抗冻蛋白添加量15mg及150mg的瓶内温度变化分别大0.5℃、0.8℃。确认了通过添加抗冻蛋白,缩短了冷冻米饭的微波炉加热时间。
实施例3
向市售的杀菌咖喱酱380g中,加入混合有市售的萝卜苗抗冻蛋白12mg(以蛋白质的量换算)的自来水20g,均匀搅拌、混合直到热水浴温80℃。调制后,将在每个容器中分成100g的小份咖喱酱放入冷冻冷藏库中于-20℃保存。
比较例3
除使用不含有萝卜苗抗冻蛋白的自来水之外,按照与实施例3同样的方法,进行了咖喱酱的调制及冷冻保存。
试验例3
由实施例3及比较例3分别制造的冷冻咖喱酱,在保存4周后,利用微波炉解冻2分30秒,测定刚刚解冻后的咖喱酱的温度。按照与试验例1同样的方法,向保持热水浴温30℃的去离子水200ml中投加刚刚微波炉解冻后的咖喱酱,测定了温度变化。其结果如表3所示。
[表3]
实施例3 | 比较例3 | |
温度变化(℃) | 8.1 | 7.8 |
如表3所示,就实施例3制造的含萝卜苗抗冻蛋白的咖喱酱而言,与比较例3的无添加咖喱酱(对照)相比,瓶内的温度变化高0.3℃。确认了通过添加抗冻蛋白缩短了冷冻咖喱酱的微波炉加热时间。
Claims (16)
1.一种加热用加工食品的制造方法,其包括:
向食品原料或食品中添加抗冻蛋白的步骤;以及
对得到的混合物进行冷却的步骤。
2.根据权利要求1所述的加热用加工食品的制造方法,其中,向加热用加工食品中添加0.00001质量%以上的抗冻蛋白。
3.根据权利要求1或2所述的加热用加工食品的制造方法,其中,使用植物来源的物质作为抗冻蛋白。
4.根据权利要求1或2所述的加热用加工食品的制造方法,其中,使用担子菌来源的物质作为抗冻蛋白。
5.一种抗冻蛋白在加热用加工食品制造中的用途。
6.一种加热用加工食品,其含有抗冻蛋白。
7.根据权利要求6所述的加热用加工食品,其中,相对于加热用加工食品,抗冻蛋白的添加量为0.00001质量%以上。
8.根据权利要求6或7所述的加热用加工食品,其中,抗冻蛋白是植物来源的物质。
9.根据权利要求6或7所述的加热用加工食品,其中,抗冻蛋白是担子菌来源的物质。
10.根据权利要求6~8中任一项所述的加热用加工食品,其为冷冻食品、微波炉加热食品、冷藏食品或杀菌食品的形式。
11.一种改善加热用加工食品的加热处理效果的方法,其包括:向食品原料或食品中添加抗冻蛋白的步骤。
12.根据权利要求11所述的加热处理效果的改善方法,其中,所述加热处理效果为加热时间的缩短。
13.根据权利要求11所述的加热处理效果的改善方法,其中,所述加热处理效果为加热不均的抑制。
14.一种加热用加工食品的加热处理效果改善剂,其包含抗冻蛋白。
15.根据权利要求14所述的加热处理效果改善剂,其中,抗冻蛋白是植物来源的物质。
16.根据权利要求14所述的加热处理效果改善剂,其中,抗冻蛋白是担子菌来源的物质。
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CN106901267A (zh) * | 2017-02-08 | 2017-06-30 | 徐州工程学院 | 一种果蔬脱水干燥的加工工艺 |
CN113329640A (zh) * | 2018-11-29 | 2021-08-31 | Cj第一制糖株式会社 | 微波烹饪用冷冻产品 |
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WO2012096270A1 (ja) * | 2011-01-13 | 2012-07-19 | 株式会社カネカ | 生地物性改善剤及びそれを用いた食品用生地 |
KR101478291B1 (ko) * | 2012-12-26 | 2014-12-31 | 한우물영농조합법인 | 모짜렐라 치즈가 포함되어 있는 냉동볶음밥의 제조방법 |
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WO2010134489A1 (ja) | 2010-11-25 |
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