CN112911946A - 食品的品质改良剂 - Google Patents
食品的品质改良剂 Download PDFInfo
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- CN112911946A CN112911946A CN201880098957.0A CN201880098957A CN112911946A CN 112911946 A CN112911946 A CN 112911946A CN 201880098957 A CN201880098957 A CN 201880098957A CN 112911946 A CN112911946 A CN 112911946A
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Abstract
本发明的课题在于提供一种具有优异的凝胶形成性、耐嚼感的改性蛋白质。其技术方案在于，含有通过将植物烧制而得到的矿物质制剂用原料作为有效成分，原料为荞麦的种皮、叶或茎的烧制物，通过添加至蛋白质中而得到。
Description
技术领域
本发明涉及蛋白质食品的品质改良剂和品质改良方法。更详细而言，涉及一种将蛋白质食品作为原料、能够获得改良了加工后的食品中的口感和提高了良品率的食品的品质改良剂和品质改良方法。
背景技术
植物蛋白质、例如作为小麦蛋白质的麸质，是具有面团形成能力、加热凝胶化能力等众多功能的植物蛋白质，被广泛利用于面包、面条、水练制品等食品的主原料、副原料。然而，麸质虽然会通过加热而促进凝胶化从而展现粘弹性，但与食用肉类产品相比，凝胶强度还是较低，食用时的耐嚼感存在不充分而无法确保作为食用肉类的替代产品充分的性能。
非专利文献1中公开了为了提高蛋白质的粘弹性而在现有的小麦蛋白质中使用亚硫酸氢钠等还原剂的方法。
专利文献1中公开了利用使酶(反式谷氨酰胺酶)发生作用的方法来提高面条的耐嚼感的方法。
非专利文献2中公开了如中华面条那样通过碱水(碱剂)来使麸质改性而显现出耐嚼感的方法(长尾精一，《小麦粉的科学》，朝仓书店，157，1995)。
现有技术文献
非专利文献
非专利文献1：《关于麸质的加热凝胶化性》阿武尚彦，营养与食粮，Vol34,No.2127－132,1981
非专利文献2：《小麦粉的科学》长尾精一，朝仓书店，157，1995
专利文献
专利文献1：日本特开平7－7970
发明内容
发明所要解决的课题
然而，在非专利文献1的利用还原剂的方法中，该麸质在保存中会因空气中的氧而被氧化使麸质的物性倒退，在品质稳定性方面存在问题。
专利文献1中存在由于酶反应的温度、时间而使物性的控制变得困难的情况较多，为了稳定地使用，需要操作者具有熟练性。
非专利文献2中，存在因碱剂而产生特有的风味或者发生褐变等，在使用上存在限制，缺乏通用性。如上所述，对于改良的方法尚无令人满足的方法。
发明的目的在于提供一种具有优异的凝胶形成性、耐嚼感的蛋白质的改性方法、以及含有该改性蛋白质的食品。
用于解决课题的技术方案
为了达到上述目的，经过深入研究，结果发现，含有通过将植物烧制而得到的矿物质制剂用原料作为有效成分的蛋白质食品会具有粘弹性非常丰富的优异的口感，以至于完成本发明。
本发明是，含有通过将植物烧制而得到的矿物质制剂用原料作为有效成分的蛋白质食品的品质改良剂。
即，本发明含有通过将植物烧制而得到的矿物质制剂用原料，矿物质制剂用原料特别优选来自荞麦的原料，是通过将其种皮、叶或茎烧制而得到的蛋白质食品的品质改良剂。
作为成为本发明的改性方法的对象的蛋白质，可以列举来自动物、植物的蛋白质，例如β－乳球蛋白、α－乳白蛋白等乳清蛋白质、麸质等小麦蛋白质、大豆蛋白质。另外，即使是含有二种以上的蛋白质、肽、氨基酸的混合物，也能够进行改性。
发明效果
利用本发明的蛋白质食品的品质改良剂和品质改良方法，通过添加至蛋白质食品中，使畜肉、海鲜肉等食用肉类加工食品，特别是以畜肉为原料而加工的食品的粘弹性得到改良，能够替代畜肉或大幅度减少畜肉的使用量，在产业上极为有用。
具体实施方式
植物性矿物质制剂的特征在于，优选以相对于蛋白质100重量份成为50重量份以下的方式添加。虽然只添加少量也具有效果，但即使添加超过50重量份，在经济效果方面并不会提高。
成为原料的荞麦是蓼科的一年生草本植物，在世界各地的温帯地区栽培。茎柔软且直立，呈圆形而红色，高度为40～70cm左右，叶子为三角状心型，具有较长的叶子。初秋，在茎的前段群生有白色的花，结出三棱形的黑皮果实。在本发明中，包括从果实中获取皮而得到荞麦的种皮，除此之外也包括叶、茎等植物整体。
本发明是含有通过将植物烧制而得到的矿物质制剂用原料作为有效成分的蛋白质食品的品质改良剂，使用将种皮、茎、叶等植物整体烧制得到的灰(烧制物)。烧制温度为500～900℃。低于500℃时，由于有机物的分解不充分，产生由分解物的组合物、特别是多酚导致的变色等，因而产生外观和口味等问题。另一方面，超过900℃的情况下，由于将碱土金属特别是将多价金属类封闭的植酸等具有螯合能力的有机酸化合物的分解，使得其本来所具有的效果降低。
在本发明的方法中，向食品蛋白质中的添加，可以在制造工序中直接向原材料中进行添加，也可以预先溶解于制造工序中的水中而进行添加。
在本发明中，作为食品蛋白质，可以列举小麦蛋白的冷冻产品、粒状加工品、粉末加工品等。
本发明的品质改良剂，在不阻碍其效果的范围内，在上述成分以外，食盐也可以与谷氨酸钠、甜料酒、料酒等调味料、砂糖、葡萄糖、木糖、麦芽糖、阿斯巴甜等甜味剂、酸味剂、保鲜剂、抗氧化剂、增粘稳定剂或加工淀粉等同时使用。
实施例
植物矿物质制剂的制备(荞麦)1
将作为植物的荞麦的种皮或叶-茎投入电炉中，升温至800℃后，烧制1小时，得到烧制物。将所得到的烧制物100g冷却至室温后，加入温水900g搅拌萃取30分钟。接着，相对于萃取物300质量份，加入加工淀粉(PB5000：日淀化学株式会社制)700质量份，混合后，在隧道型干燥机中干燥至水分含有率达到5％，得到粉末品。
植物矿物质制剂的制备(芝麻)2
将作为植物的芝麻的种皮或叶-茎投入电炉中，升温至800℃后，烧制1小时，得到烧制物。将所得到的烧制物100g冷却至室温后，加入温水900g搅拌萃取30分钟。接着，相对于萃取物300质量份，加入加工淀粉(PB5000：日淀化学株式会社制)700质量份，混合后，在隧道型干燥机中干燥至水分含有率达到5％，得到粉末品。
植物矿物质制剂的制备(山茶)3
将作为植物的山茶的木片投入电炉中，升温至800℃后，烧制1小时，得到烧制物。将所得到的烧制物100g冷却至室温后，加入温水900g搅拌萃取30分钟。接着，相对于萃取物300质量份，加入加工淀粉(PB5000：日淀化学株式会社制)700质量份，混合后，在隧道型干燥机中干燥至水分含有率达到5％，得到粉末品。
试验.1
向小麦蛋白质(FUMERITT A2长田产业株式会社产品)50质量％中加入精制水100质量％和植物提取物粉末5～50质量％，使用食品切割机(CutterR100 robot coupe)混炼至均匀，得到膏液。将所得到的膏液填充至内径30mm×长度150mm×厚度0.1mm的偏氯乙烯制管中，使用恒温水槽(株式会社ZOUYA制，产品名：IH Unit)，在温度90℃条件下加热45分钟，之后进行冷却，在温度10℃条件下保存24小时。保存后，使用物性测定机器(株式会社RHEOTECH制，型式：FUDO旋转粘度计RT－3002D)，在下述条件下测定了作为凝胶强度的断裂强度(g/cm2)，观察了其性状。将其作为实施例1。
试验2-3
除了作为食品蛋白质的小麦蛋白的替代分别使用了大豆蛋白质(Sol－p 4000H日清OILIO株式会社)、乳清蛋白质(ENLACT HG日本新药株式会社)以外，其余都与实施例1同样地实施(作为实施例2～5)得到约40g。
比较例1～5
在食品蛋白质(小麦蛋白质、大豆蛋白质、乳清蛋白质)中未添加植物提取物粉末地进行了与实施例同样的试验。
试验4-5
除了使用作为食品蛋白质的小麦蛋白质、作为植物提取物粉末使用了芝麻和山茶以外，其余都进行了同样的试验。
物性测定条件
以下述的条件测定了物性。
·柱塞：压缩弹性用Dφ10mm， ·台速度：10cm/min
·灵敏度：2kg
·记录器：HIOKI ·表速度：180mm/min
·灵敏度0.5V
·样品形状：直径48mm×高度30mm
[表1]
[表1]
评价
将所得到的断裂强度(g/cm2)及其性状依照以下的4阶段的基准进行区分，评价了凝胶形成性(强度)。
评价A：为具有1400g/cm2以上的断裂强度、非常硬、具有弹力的凝胶。
评价B：为具有1000～1200g/cm2以上的断裂强度、较硬、具有弹力的凝胶。
评价C：为具有1000g/cm2以下的断裂强度、柔软、弹力弱的凝胶。
通过本发明的蛋白质的改性方法，能够将蛋白质所具有的性质以安全且高效而且容易地改性。植物灰原料只要是来自植物就具有效果，但能够特别优选使用来自荞麦的原料。
产业上的可利用性
本发明通过添加至蛋白质食品中，能够改良畜肉、海鲜肉等食用肉类加工食品，特别是能够改良以畜肉为原料而加工的食品的粘弹性，能够替代畜肉或大幅度减少畜肉的使用量，因此在产业上极为有用。
权利要求书(按照条约第19条的修改)
1.(修改后)一种含有蛋白质的食品的品质改良剂，其特征在于：
含有通过将植物烧制而得到的矿物质制剂用原料作为有效成分，原料为植物的种皮、叶或茎的烧制物，
所述蛋白质为植物蛋白质或乳清蛋白质。
2.(删除)
3.(修改后)如权利要求1所述的含有蛋白质的食品的品质改良剂，其特征在于：
所述植物蛋白质为小麦蛋白质。
4.(修改后)如权利要求1所述的含有蛋白质的食品的品质改良剂，其特征在于：
所述植物蛋白质为大豆蛋白质。
5.(删除)
6.(删除)
说明或声明(按照条约第19条的修改)
根据条约第19(1)条修改的说明
权利要求1的修改内容为“一种含有蛋白质的食品的品质改良剂，所述蛋白质为植物蛋白质或乳清蛋白质”，将作为本发明的改良方法的对象的蛋白质限定为“植物蛋白质或乳清蛋白质”。通过该修改，将食用肉类从作为本发明的改良方法的对象的蛋白质之中排除在外。
通过该修改的限定，明确了与国际检索报告所引用的文献1(JP2011-130695A)的作为对象的食用肉类加工品的品质改良剂相比，对象不同。
Claims (6)
1.一种蛋白质食品的品质改良剂，其特征在于：
含有通过将植物烧制而得到的矿物质制剂用原料作为有效成分，原料为植物的种皮、叶或茎的烧制物。
2.如权利要求1所述的蛋白质食品的品质改良剂，其特征在于：
通过以相对于所述蛋白质100重量份、植物性矿物质制剂成为50重量份以下的方式添加而得到。
3.如权利要求1所述的蛋白质食品的品质改良剂，其特征在于：
所述蛋白质为小麦蛋白质。
4.如权利要求1所述的蛋白质食品的品质改良剂，其特征在于：
所述蛋白质为大豆蛋白质。
5.如权利要求1所述的蛋白质食品的品质改良剂，其特征在于：
所述蛋白质为乳清蛋白质。
6.一种蛋白质食品的品质改良方法，其使用权利要求1所述的品质改良剂，该品质改良方法的特征在于：所述矿物质制剂用原料为植物的种皮、叶或茎的烧制物，以相对于蛋白质100重量份、矿物质制剂用原料成为50重量份以下的方式添加。
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| PCT/JP2018/039541 WO2020084714A1 (ja) | 2018-10-24 | 2018-10-24 | 食品の品質改良剤 |
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| JP (1) | JP7173620B2 (zh) |
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| JPH06133738A (ja) * | 1992-10-23 | 1994-05-17 | Meiji Milk Prod Co Ltd | 調理加工食品の品質改良剤 |
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| JP2011130695A (ja) * | 2009-12-24 | 2011-07-07 | Sunnyherz Japan Inc | 食肉加工食品の品質改良剤 |
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| US3657423A (en) * | 1970-11-18 | 1972-04-18 | Amburgo Co Inc The | Chicken feed composition containing fly ash for weight gain |
| US4442130A (en) * | 1982-01-13 | 1984-04-10 | Riviana Foods, Inc. | Continuous processing of rice |
| JPH07313099A (ja) * | 1994-05-20 | 1995-12-05 | Tokiwa Kanpou Seiyaku:Kk | 植物性ミネラル組成物、その製法および該植物性ミネラル組成物を配合した健康食品 |
| JP3050853B2 (ja) * | 1998-10-29 | 2000-06-12 | 株式会社 多田フィロソフィ | 日持向上剤 |
| JP4087174B2 (ja) * | 2002-07-22 | 2008-05-21 | 株式会社やつか | たらこ漬用の発色処理剤 |
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| JP2006089453A (ja) * | 2004-08-27 | 2006-04-06 | Nippon Seibutsu Kagaku Kenkyusho:Kk | ミネラル製剤およびその原料ならびにそれらの製造方法 |
| JP2006304671A (ja) * | 2005-04-27 | 2006-11-09 | Eiki Nakayama | 食品処理剤及び魚卵食品 |
| WO2008016701A2 (en) * | 2006-08-02 | 2008-02-07 | Hammond Neal A | Biogenic silica from silica-containing plant material such as rice hulls |
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- 2018-10-24 US US17/288,135 patent/US20210378274A1/en not_active Abandoned
- 2018-10-24 WO PCT/JP2018/039541 patent/WO2020084714A1/ja active Application Filing
- 2018-10-24 CN CN201880098957.0A patent/CN112911946A/zh active Pending
- 2018-10-24 JP JP2020552437A patent/JP7173620B2/ja active Active
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| JPH06133738A (ja) * | 1992-10-23 | 1994-05-17 | Meiji Milk Prod Co Ltd | 調理加工食品の品質改良剤 |
| CN101188946A (zh) * | 2005-06-03 | 2008-05-28 | 不二制油株式会社 | 米饭用品质改良剂及使用该改良剂的米饭类及其制造方法 |
| JP2011130695A (ja) * | 2009-12-24 | 2011-07-07 | Sunnyherz Japan Inc | 食肉加工食品の品質改良剤 |
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| JP7173620B2 (ja) | 2022-11-16 |
| US20210378274A1 (en) | 2021-12-09 |
| WO2020084714A1 (ja) | 2020-04-30 |
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