CN116471945A - 食品的褐色化剂 - Google Patents
食品的褐色化剂 Download PDFInfo
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- CN116471945A CN116471945A CN202180076397.0A CN202180076397A CN116471945A CN 116471945 A CN116471945 A CN 116471945A CN 202180076397 A CN202180076397 A CN 202180076397A CN 116471945 A CN116471945 A CN 116471945A
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明的课题在于提供一种在食品的加热烹饪的工序中能够使食品褐色化的食品的褐色化剂。根据本发明,可提供:一种食品的褐色化剂,包含糖苷酶、多酚氧化酶或纤维素酶;一种食品,包含上述食品的褐色化剂;以及一种食品的褐色化方法,包括将糖苷酶、多酚氧化酶或纤维素酶添加于食品,进行加热。
Description
技术领域
本发明涉及一种包含多酚氧化酶、糖苷酶或纤维素酶的食品的褐色化剂。
背景技术
近年来,为了应对食品损失等社会课题、环境负荷的降低以及多样化的消费者需求,将大豆、豌豆等植物用作原料的替代肉商品在世界范围备受瞩目。作为替代肉的血色再现方法,已知有在替代肉中添加大豆血红蛋白(legume hemoglobin)(以下为大豆豆血红蛋白)的方法和添加甜菜色素的方法。
对于使用甜菜色素的方法,原料甜菜在世界范围从古依赖就有食用经验,容易被消费者接受,但甜菜色素为红色,要求在烹饪后变为褐色。已知有甜菜色素因热而褪色,但在加热烹饪过程中不会充分褪色,因此使用其它褐色剂进行褐色化,但并不充分。
专利文献1中公开了利用通过加热处理而释放的作用剂使食肉用食品中未烹饪的食肉用的颜色(甜菜色素的红色)变为褐色。具体而言,在专利文献1的实施例中记载了使褐色化剂非活性酵母细胞壁材料结合,并将于添加到食品中进行加热烹饪,由此褐色剂从酵母细胞壁材料中释放而使其褐色化。
非专利文献1中记载了红甜菜具有β-葡萄糖苷酶、多苯氧氧化酶和过氧化物酶等多个内源性酶,在这些内源性酶未被适当地失活的情况下,存有可能成为褪色的原因(从2368页的右栏下数第12行~下数第9行)。
专利文献2中记载了一般认为关于食品的酶性褪色·褐变化是因为通过多酚氧化酶的作用而使色素氧化·聚合,形成褐色的黑色素色素,使用通过基于加热(热烫)、酶抑制剂的酶的非活性化等来部分防止的方法(第0007段)。
现有技术文献
专利文献
专利文献1:日本特表2018-533945号公报
专利文献2:日本特开2001-294768号公报
非专利文献
非专利文献1:International Journal of Food Science and Technology2009,44,2365-2376
发明内容
虽然已知因作为包含漆酶的多酚氧化酶、糖苷酶中的一种的β-葡萄糖苷酶而发生甜菜色素的褪色,但不知道纤维素酶会引起甜菜色素的褪色。另外,不知道通过将漆酶、糖苷酶或纤维素酶添加到食品中,从而在食品的加热烹饪的工序中使食品褐色化。
本发明的应解决的课题在于提供一种能够在食品的加热烹饪的工序中使食品褐色化的食品的褐色化剂。
本发明人等为了解决上述课题,反复进行了深入研究,结果发现通过将漆酶、糖苷酶或纤维素酶添加到包含甜菜色素的替代肉中并对其进行加热烹饪,从而能够实现甜菜色素的褪色。本发明是基于这些见解而完成的。
根据本发明,可提供以下的发明。
<1>一种食品的褐色化剂,包含糖苷酶、多酚氧化酶或纤维素酶。
<2>根据<1>所述的食品的褐色化剂,其中,食品为替代肉(Meatsubstitute)。
<3>根据<1>或<2>所述的食品的褐色化剂,其中,通过在添加于食品后进行加热而使食品褐色化。
<4>一种食品,包含<1>所述的食品的褐色化剂。
<5>一种食品的褐色化方法,包括将多酚氧化酶、糖苷酶或纤维素酶添加于食品,进行加热,
<A>一种用于制造食品的褐色化剂的、糖苷酶、多酚氧化酶或纤维素酶的应用。
<B>一种用于在食品的褐色化中使用的、糖苷酶、多酚氧化酶或纤维素酶。
根据本发明的食品的褐色化剂,能够在食品的加热烹饪的工序中使食品褐色化。
附图说明
图1是表示伴随基于糖苷酶、纤维素酶和多酚氧化酶的甜菜溶液的酶性褐色化的吸光光谱的变化。
图2是表示基于酶处理的擬似肉饼的外观的变化。
具体实施方式
以下,对本发明的实施方式详细进行说明。
本发明的食品的褐色化剂包含糖苷酶、多酚氧化酶或纤维素酶。
糖苷酶是将配糖体、糖类的糖苷键切断的酶的统称,根据切断的糖残基的数量,包含二糖苷酶、单糖苷酶,除此之外,根据切断的糖残基的键的种类,包含β-半乳糖苷酶、α-葡萄糖苷酶、β-葡萄糖苷酶等。β-葡萄糖苷酶是催化将糖的β-D-吡喃葡萄糖苷键水解的反应的酶的统称。作为β-葡萄糖苷酶的来源,没有特别限制,可举出来自细菌或丝状菌等微生物、来自植物、来自动物的β-葡萄糖苷酶等。作为微生物,例如可举出黑曲霉(Asperugillus niger)、里氏木霉(Trichoderma reesei)、绿色木霉(Trichodermaviride)、多色青霉(Penicillium multicolor)等,作为植物,例如可举出扁桃等。作为β-葡萄糖苷酶,市售有Aromase(商品名;天野酶公司制)(Aromase H2)、Sumiteam BGA(商品名;新日本化学工业公司制)、SPEZYME Cp(商品名;Genencor协和公司制)、Naringinase(商品名;田边三菱制药公司制),Y-NC(商品名;Yakult药品工业公司制)等,在本发明中可以使用这些市售品。
多酚氧化酶是具有促进多酚氧化态的形成的作用的酶,具体而言,可举出漆酶等。漆酶是多铜蛋白质的一种,是也作用于儿茶酚类、对苯二酚类、氨基苯酚类、苯二胺类的、具有低底物特异性的氧化酶。作为这样的漆酶的例子,有来自漆树等植物、细菌、真菌(Fungi)等微生物的漆酶,作为来自微生物的漆酶,例如可举出来自曲霉属(Aspergillus)、脉孢霉属(Neurospora)、柄孢壳菌属(Podospora)、葡萄孢属(Botrytis)、金钱菌属(Collybia)、层孔菌属(Fomes)、香菇属(Lentinus)、侧耳属(Pleurotus)、密孔菌属(Pycnoporus)、梨孢属(Pyricularia)、栓菌属(Trametes)、丝核菌属(Rhizoctonia)、硬孔菌属(Rigidoporus)、鬼伞属(Coprinus)、小脆柄菇属(Psatyrella)、毁丝霉属(Myceliophtera)、柱霉属(Schtalidium)、多孔菌属(Polyporus)、射脉菌属(Phlebia)、革盖菌属(Coriolus)的酶。上述之中,作为漆酶,优选为来自属于栓菌属的生物的漆酶。作为漆酶,例如可举出作为漆酶制剂的漆酶Y120(来自栓菌属(Trametes sp.);天野酶株式会社制)、漆酶(来自变色栓菌(Trametes versicolor);SIGMA-ALDRICH公司制)等。
纤维素酶是将β-1,4葡聚糖的糖苷键水解的酶。使用的纤维素酶没有特别限定。例如可以使用来自微生物的纤维素酶。作为来自微生物的纤维素酶,已知有来自木霉属微生物的纤维素酶(例如明治制果公司制,Novozymes公司制、Genencor公司制、天野酶公司制)、来自曲霉属微生物的纤维素酶(例如HBI公司制,天野酶公司制)、来自枝顶孢霉属微生物的纤维素酶(例如明治制果公司制)等。并不限于天然的(野生型的)纤维素酶,也可以使用重组型的纤维素酶。另外,也可以并用二种以上的纤维素酶。可以使用市售的纤维素酶或纤维素酶制剂。作为市售的纤维素酶或纤维素酶制剂的例子,可举出Accellerase(Genencor公司制),NS22074(Novozymes公司制)、Meicelase、Acremozyme(明治制果公司制)、Cellulocine AC(HBI公司制)、纤维素酶A“Amano”3、纤维素酶T“Amano”4(天野酶公司制)。
在本发明中,可以并用糖苷酶、多酚氧化酶和纤维素酶中的2种以上的酶。
本发明的食品的褐色化剂至少包含糖苷酶、多酚氧化酶或纤维素酶,除了上述之外,还可以含有赋形剂、缓冲剂、悬浮剂、稳定剂、pH调节剂、保存剂、防腐剂、香料、增稠剂、油脂、光泽剂、粘结剂、粘结增强剂、乳化稳定剂、生理食盐水等。
作为赋形剂,可以使用麦芽糖、海藻糖、乳糖、D-葡萄糖、山梨糖醇、D-甘露醇、白糖、甘油等。作为缓冲剂,可以使用磷酸盐、柠檬酸盐、乙酸盐等。作为稳定剂,可使用丙二醇、抗坏血酸等。作为pH调节剂,可以使用衣康酸、琥珀酸、酒石酸、富马酸、柠檬酸、苹果酸、己二酸、葡糖酸、焦磷酸、乙酸、乳酸、α-酮戊二酸、植酸等有机酸或有机酸盐;碳酸等无机酸或无机酸盐;天冬氨酸、谷氨酸等酸性氨基酸;精氨酸、赖氨酸、组氨酸等碱性氨基酸等。作为保存剂,可以为苯酚、苯扎氯铵、苄醇、氯丁醇、对羟基苯甲酸甲酯等。作为防腐剂,可以使用乙醇、苯扎氯铵、对羟基苯甲酸、氯丁醇等。作为香料,可以使用麝香、灵猫香、海狸香、龙涎香等动物性香料;茴芹精油、当归精油、依兰精油、鸢尾精油、茴香精油、橙精油、卡南伽精油、香菜精油、小豆蔻精油、愈创木精油、枯茗精油、山胡椒精油、桂皮精油、肉桂精油、天竺葵精油、苦配巴精油、芫荽精油、紫苏精油、雪松精油、香茅精油、茉莉精油、姜草精油、杉树精油、留兰香精油、欧薄荷精油、大茴香精油、晚香玉精油、丁香精油、橙花精油、鹿蹄草精油、妥鲁香胶精油、广藿香精油、玫瑰精油、马丁香精油、柏树精油、丝柏精油、白檀精油、苦橙叶精油、月桂精油、岩兰草精油、佛手柑精油、秘鲁香胶精油、紫檀精油、香樟精油、蜜桔精油、桉树精油、酸橙精油、薰衣草精油、沉香精油、柠檬草精油、柠檬精油、迷迭香精油和日本薄荷精油等植物性香料;其它合成香料等。作为油脂,例如可以使用鳄梨油、亚麻籽油、杏仁油、茴香油、紫苏油、橄榄油、橙油、橘棘鲷鱼油、可可脂、母菊油、胡萝卜油、瓢果油、椰子油、芝麻油、米糠油、红花油、乳木果油、液态乳木果油、大豆油、山茶油、玉米油、菜籽油、桃仁油、蓖麻油、葵花籽油、葡萄籽油、绵籽油、花生油、甲鱼油、水貂油、卵黄油、棕榈油、棕榈仁油、木蜡、椰子油、牛油、猪油等。另外,也可以使用对这些油脂进行氢化、分级、酯交换等处理而改性的油脂。作为光泽剂,可以使用蜂蜡、棕榈蜡、鲸蜡、羊毛脂、液体羊毛脂、还原羊毛脂、硬质羊毛脂、小烛树蜡、褐煤蜡、虫胶蜡、米糠蜡、角鲨烯、角鲨烷、姥鲛烷等蜡类(无论植物性、动物性);液体石蜡、凡士林、石蜡、地蜡、纯地蜡)、微晶蜡等矿物油。作为粘结剂,可以使用大豆蛋白质、卵蛋白、乳蛋白、血液蛋白、酪蛋白、转谷氨酰胺酶等。作为粘结增强剂,可以使用聚磷酸盐等。作为乳化稳定剂,可以使用酪蛋白钠等。作为其它添加物,也可以含有月桂酸、肉豆蔻酸、棕榈酸、硬脂酸、山嵛酸、油酸、亚油酸、亚麻酸、二十二碳六烯酸、二十碳五烯酸、1,2-羟基硬脂酸、十一烯酸、妥尔油、羊毛脂脂肪酸等天然脂肪酸;异壬酸、己酸、2-乙基丁酸、异戊酸、2-甲基戊酸、2-乙基己酸、异戊酸等合成脂肪酸等脂肪酸。
在将本发明的食品的褐色化剂制成如上所述的混合物的情况下,混合物中的多酚氧化酶、糖苷酶或纤维素酶的含量只要在能够发挥效果的范围内就没有特别限定,例如为混合物整体的0.1重量%以上,优选为1重量%以上,更优选为5重量%以上,进一步优选为10重量%以上。
本发明的食品的褐色化剂可以通过添加到食品中并进行加热而使食品褐色化。
作为将本发明的食品的褐色化剂添加于食品的方法,一般而言,有将包含食品的褐色化剂的悬浮液注射于食品并进行滚揉的方法、将食品浸入包含食品的褐色化剂的浸渍液中的方法、将包含食品的褐色化剂的悬浮液和食品进行混合的方法等,但没有特别限定。将本发明的食品的褐色化剂添加于食品时的温度没有特别限定,一般而言为4℃~40℃,优选为4℃~30℃,更优选为4℃~25℃,最优选为4℃~20℃。
将本发明的食品的褐色化剂添加于食品时的食品的褐色化剂与食品的接触时间例如为10分钟~4天,优选为1小时~3天,更优选为3小时~2天,进一步优选为6小时~2天。但是,如果在之后的加工工序中也可维持接触状态,则也可以在注射、混合等操作后立即进入后续的加工工序。另外,在褐色化剂以不发挥作用的条件(低温等)进行保管的情况下,接触时间可以为长时间。
本发明的食品像褐色化剂向食品的添加量没有特别限定,作为相对于食品的质量的酶的质量,例如为0.001%~10重量%,优选为0.01~2.0质量%,更优选为0.02~1.0质量%,进一步优选为0.05~0.5质量%。褐色化剂中包含的酶向食品的添加活性没有特别限定,在多酚氧化酶的情况下,作为相对于食品的质量1g的酶的活性量,例如为1~10000U,优选为2~1000U,更优选为5~500U,进一步优选为10~200U。在糖苷酶的情况下,作为相对于食品的质量1g的β-葡萄糖苷酶活性量,例如为0.01U~1000U,优选为0.05~100U,更优选为0.1~50U,进一步优选为0.5~10U。在纤维素酶的情况下,作为相对于食品的质量1g的酶的活性量,例如为0.001U~300U,优选为0.003~30U,更优选为0.01~15U,进一步优选为0.03~6U。褐色化剂中包含的酶向食品的添加活性没有特别限定,在多酚氧化酶的情况下,作为相对于甜菜的质量1g的酶的活性量,例如为10~100000U,优选为20~50000U,更优选为50~30000U,进一步优选为100~20000U。在糖苷酶的情况下,作为相对于食品的质量1g的β-葡萄糖苷酶活性量,例如为0.2U~10000U,优选为0.5~5000U,更优选为1~3000U,进一步优选为5~2000U。在纤维素酶的情况下,作为相对于食品的质量1g的酶的活性量,例如为0.05U~500U,优选为0.1~200U,更优选为0.3~100U,进一步优选为0.5~50U。
多酚氧化酶活性可以按照以下的方法进行测定。
将苯酚试液(0.25mol/L)1mL放入玻璃池中,加入4-氨基安替比林试液(0.009mol/L)1mL和多酚氧化酶活性试验用缓冲液0.5mL进行混合,在30℃加热10分钟后,加入预先加热到30℃的试样液0.5mL进行混合。测定添加试样液10秒后和40秒后的波长505nm处的吸光度,求出30秒间的波长505nm的吸光度变化。在1分钟吸光度增加0.1时,将反应液1mL中包含的酶量设为1单位(1U)。
β-葡萄糖苷酶活性可按照以下的方法进行测定。
量取D(-)-水杨素0.50g,加入水使其溶解达到50mL,将得到的溶液作为底物溶液。在50mL的奈斯勒比色管中量取pH4.0的乙酸缓冲液(0.1mol/L)3mL,加入底物溶液1mL并在40℃加热10分钟后,加入试样液1mL并立即摇匀,在40℃加热30分钟。在该液体中加入索莫吉(Somogyi)试液(I)2mL并摇匀,在奈斯勒比色管的管口轻轻地盖上盖子,在水浴中加热20分钟。冷却后,在该液体中加入纳尔逊(Nelson)试液1mL并充分摇匀直到氧化亚铜的红色沉淀完全溶解为止,在室温下放置约20分钟后,加入水达到25mL,作为检测液。另外在50mL的奈斯勒比色管中量取pH4.0的乙酸缓冲液(0.1mol/L)3mL,加入底物溶液1mL,加入索莫吉试液(I)2mL摇晃并摇匀后,加入试样液1mL,在奈斯勒比色管的管口轻轻地盖上盖,在水浴中加热20分钟,与以下检测液的制备同样地操作,作为比较液。对检测液和比较液测定波长500nm处的吸光度。使用0.10、0.15、0.20、0.25、0.30mg/5mL的葡萄糖溶液制作标准曲线。在本条件下,将在1分钟生成相当于1mg的葡萄糖的还原糖的酶量设为100单位,由下式算出。
β-葡萄糖苷酶力(U/g)=((A1-A2)-b)/a×1/30×100×nA1:检测液的波长500nm处的吸光度
A2:比较液的波长500nm处的吸光度
1/30:向每1分钟的换算系数
100:向100单位的换算系数
a:葡萄糖标准曲线的斜率
b:葡萄糖标准曲线的截距
n:每1g试样的稀释倍数
纤维素酶活性可以按照以下的方法进行测定。
量取羧甲基纤维素钠0.67g,加入水50mL并加热使其溶解。冷却后,加入pH5.0的乙酸缓冲液(1mol/L)10mL,加入水达到100mL,将得到的溶液作为底物溶液。量取底物溶液4mL,在37℃加热10分钟后,加入试样液1mL并立即摇匀,在37℃加热30分钟,加入索莫吉试液(I)2mL并混合,在水浴中加热30分钟。冷却后,在该液体中加入纳尔逊试液2mL并充分摇匀,加入氢氧化钠试液(0.5mol/L)3mL并摇匀将沉淀溶解,放置20分钟后,加入pH4.5的乙酸缓冲液(1mol/L)达到25mL,量取该液体1mL,加入pH4.5的乙酸缓冲液(1mol/L)9mL并混合,作为检测液。另外量取试样液1mL,加入索莫吉试液(I)2mL并摇匀后,加入底物溶液4mL并混合,在水浴中加热30分钟。冷却后,与以下检测液的制备同样地进行操作,得到比较液。在测定吸光度的检测液和比较液有浑浊的情况下,进行离心分离,对上清液进行测定。对于检测液和比较液,将水作为对照测定波长750nm处的吸光度。使用0.10、0.20、0.30、0.40、0.50mg/mL的葡萄糖溶液制作标准曲线。在本条件下,将在1分钟带来相当于1μmol的葡萄糖的还原力的增加的酶量设为1单位,由下式算出。
纤维素糖化力(U/g)=(A1-A2)/a×1/30×1/0.180×n
A1:检测液的波长750nm处的吸光度
A2:比较液的波长750nm处的吸光度
1/30:向每1分钟的换算系数
1/0.180:葡萄糖1μmol=0.180mg
a:葡萄糖标准曲线的斜率
n:每1g试样的稀释倍数
作为本发明的食品,只要是进行加热处理的食品就没有特别限定,优选为包含甜菜色素的食品。例如可举出包含甜菜色素的替代肉等。替代肉是指不使用猪肉、牛肉或鸡肉等动物的肉而利用例如来自植物的蛋白质(植物性蛋白质材料)代替而得到的物质。作为替代肉的具体的样态,可举出汉堡、肉丸、馅饼、肉糕、炸肉饼、肉饼等。
作为植物性蛋白质材料的形态,没有特别限定,可以为粉末状和组织化状中的任一者。组织化状的植物性蛋白质材料是作为替代肉(擬似肉)的材料而公知的,作为典型的例子,可举出利用挤压机等将包含植物性蛋白质和水的原料混合物挤出,使其干燥或冷冻而组织化为肉样的材料。作为植物性蛋白质材料的种类,没有特别限定,例如可举出大豆、蚕豆、豌豆、鹰嘴豆、绿豆、羽扇豆、青豆等菽谷类的蛋白质;大麦、大米、小麦、黑麦、燕麦、荞麦、稗子、小米、画眉草、藜麦、玉米等禾谷类的蛋白质;大麻籽(产业用大麻)、金丝雀籽、亚麻籽、杏仁、腰果、榛子、碧根果、澳洲坚果、开心果、核桃、巴西坚果、花生、椰子、菲岛橄榄、栗子、芝麻、松子等坚果和种子类的蛋白质;藻类的蛋白质等。
另外,作为替代肉的材料,除了植物性蛋白质以外,也可以使用昆虫蛋白质(来自蟋蟀等)、来自微生物的蛋白质(来自酵母、来自丝状菌、来自蘑菇等)。
对于食品中包含的色素,只要能够实现食品的褐色化就没有特别限定。例如,包含规定的色素化合物作为成分。该规定的色素化合物选自甜菜碱、花色素、姜黄色素、多羟基查尔酮以及多羟基蒽醌中。另外,作为色素的来源,可举出甜菜(是指Beta vulgarisssp.vulgaris var.Vulgaris(也被称为食用甜菜、红甜菜、甜菜根的甜菜))、红萝卜、紫薯、红紫苏、紫甘蓝、红花、姜黄等植物;昆虫等生物。更具体而言,可举出甜菜色素(作为甜菜碱,包含甜菜花青素和甜菜黄素)、红萝卜色素(作为花色素,包含花葵素、花青素)、紫薯色素(作为花色素,包含花青素、芍药花素)、红紫苏色素(作为花色素,包含紫苏苷、丙二酰紫苏苷)、紫甘蓝色素(作为花色素,包含红蔓菁苷(Rubrobrassicin))、红花色素(作为多羟基查尔酮,包含红花明苷、红花素)、姜黄色素(作为姜黄色素,包含姜黄素)、胭脂虫色素(作为多羟基蒽醌,包含胭脂红酸)等色素。优选可举出甜菜色素。另外,作为食品的蛋白质材料,也可以使用内部存在色素的植物性蛋白质材料,但从控制褐色化的程度的观点考虑,优选添加与植物性蛋白质材料不同的色素。
加热处理只要能够实现食品的褐色化,手段就没有特别限定。可以在煎锅上进行加热,也可以为微波加热(微波炉)、远红外线加热等内部加热,还可以为基于使用干热烤箱等的干式加热、使用蒸汽烤箱等的湿式加热的外部加热。
加热处理的温度和时间只要能够实现食品的褐色化就没有特别限定。一般而言,通过从冷藏温度到常温的温度加热值超过酶发挥作用的温度范围的温度,能够实现食品的褐色化。例如在使用烤箱的情况下,为170℃~250℃,优选为180℃~230℃,更优选为190℃~220℃。另外,加热处理完成时的食品内部只要能够实现食品的褐色化就没有特别限定,例如为60~100℃。从使使用的酶失活的观点考虑,优选为70℃~100℃,更优选为80℃~90℃。
加热处理的时间一般而言为1分钟~60分钟,优选为1分钟~30分钟,更优选为1分钟~15分钟。
利用以下的实施例具体地说明本发明,但本发明并不受实施例限定。
实施例
实施例1:利用β-葡萄糖苷酶、纤维素酶和多酚氧化酶的褐色化效果的确认
<方法>
将甜菜微粉末(市售品:熊本产甜菜粉(九国ベジフル))溶解于100mM乙酸钠缓冲液(pH5.0),制备1质量%的甜菜溶液。相对于上述的1质量%甜菜溶液,仅添加下述表1中记载的活性量的β-葡萄糖苷酶(Aromase H2,以下为GLYH-2)(天野酶株式会社)、纤维素酶(纤维素酶T“Amano”4,以下为CT-4)(天野酶株式会社)或多酚氧化酶(laccase Y120,以下为LC-Y120)(天野酶株式会社)。使上述的混合物在60℃、100rpm的条件下反应1小时。目视观察确认反应后的混合物的色化,并且测定了可见光区域(380~780nm)的吸光度。
<结果>
将结果示于表1和图1。
根据表1和图1的结果,GLYH-2(β-葡萄糖苷酶)为1.2U以上、CT-4(纤维素酶)为0.3U以上、LC-Y120(多酚氧化酶)为120U以上时能够确认到褐色化。
[表1]
表1:伴随甜菜溶液的酶性褐色化的吸光度(380nm,480nm,538nm)的变化
实施例2:其它酶剂的褐色化效果的确认
<方法>
使用甜菜微粉末(市售品:熊本产甜菜粉(九国ベジフル))制备1质量%甜菜溶液,在试验管中各注入4.5mL。将冷验管的1质量%甜菜溶液冷却,各添加0.5mL的各酶溶液(10mg/1mL)(0.1质量%酶溶液)。使混合物在40℃反应30分钟后,测定480nm和538nm的吸光度。
<结果>
将结果示于表2。
[表2]
<考察>
存在于甜菜的色素为甜菜碱(氮色素)。在甜菜碱中存在两种色素。各自的吸收极大波长为甜菜黄素:480nm,甜菜花青素:538nm,测定各自的波长。在本次的研究中,通过纤维素酶和多酚氧化酶,能够确认作为红系色素的甜菜花青素的分解趋势。
根据实施例1~2的结果,在GLYH-2(β-葡萄糖苷酶)、LC-Y120(多酚氧化酶)和CT-4(纤维素酶)中,能够确认到褐色化效果。
实施例3:使用了豌豆蛋白质的擬似肉饼的褐色化效果的效果
<方法>
将下述的材料混合而制成擬似肉饼(pH5.0),进行冷却以使内部温度为4~10℃。接着,以每1g重量肉饼成为下述表中记载的活性量的方式添加各酶并充分拌合。然后,利用预热的烤箱,在200℃以每单面7分钟对两面进行加热烹饪。利用温度计确认了刚烹饪后的擬似肉饼的中心温度为80~90℃。
擬似肉饼的中心截面颜色使用分光测色计(CM-700d,柯尼卡美能达传感公司)进行测定,利用L*a*b*表色系统进行评价。L*轴是表示明亮度的亮度轴,数值接近100时,则接近白色。a*轴表示从绿到红,数值越高,红色越强。b*轴表示从蓝到黄,数值越高,黄色越强。
[表3]
<结果>
将结果示于图2和表4。
[表4]
表4:擬似肉饼的色彩值的变化
※算出色差时,将酶“无添加”的擬似肉饼作为基准颜色。
通过目视,在全部条件下能够确认到基于酶添加的擬似肉饼的褐色化。另外,根据分光测色计的测定结果,能够确认到a*(黄色系)的光反射率增加,另一方面,b*(红色系)的光反射率降低,根据该结果,也表明甜菜色素已褐色化。
对于擬似肉饼的能够褐色化的酶活性(每1g擬似肉饼),GLYH-2(β-葡萄糖苷酶)为1.2U以上,CT-4(纤维素酶)为0.03U,LC-Y120(多酚氧化酶)为1.2U以上。
应予说明,如果通常为了防止酶性褐变而考虑加热处理(热烫)到70℃以上,则如实施例3所示能够通过加热烹饪而褐色化是预料外的效果。
产业上的可利用性
根据本发明,能够通过加热使食品褐色化,因此能够提供商品价值高的替代肉。
Claims (5)
1.一种食品的褐色化剂,包含糖苷酶、多酚氧化酶或纤维素酶。
2.根据权利要求1所述的食品的褐色化剂,其中,食品为替代肉。
3.根据权利要求1或2所述的食品的褐色化剂,其中,通过在添加于食品后进行加热,使食品褐色化。
4.一种食品,包含权利要求1所述的食品的褐色化剂。
5.一种食品的褐色化方法,包括将糖苷酶、多酚氧化酶或纤维素酶添加于食品,进行加热。
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