JP2003070430A - Food additive - Google Patents
Food additiveInfo
- Publication number
- JP2003070430A JP2003070430A JP2001189319A JP2001189319A JP2003070430A JP 2003070430 A JP2003070430 A JP 2003070430A JP 2001189319 A JP2001189319 A JP 2001189319A JP 2001189319 A JP2001189319 A JP 2001189319A JP 2003070430 A JP2003070430 A JP 2003070430A
- Authority
- JP
- Japan
- Prior art keywords
- elasticity
- glycine
- food
- cystine
- kamaboko
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Fish Paste Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は食品添加剤に関す
る。さらに詳しくは、加工食品に添加し、弾力性を増強
させる食品添加剤に関する。TECHNICAL FIELD The present invention relates to a food additive. More specifically, it relates to a food additive that is added to a processed food to enhance elasticity.
【0002】[0002]
【従来の技術】ハンバーグ、コロッケ、焼売、魚肉ソー
セージ等の加工食品は、製造後、流通過程を経て、家庭
や外食産業において使用されるため、製造から長時間経
過してから喫食される場合も多い。このため、加工食品
の品質劣化や腐敗を防止する目的で種々の保存剤が使用
されている。特開平5-72号公報には、アジピン酸、クエ
ン酸、酒石酸、フマル酸等の有機酸、リゾチーム、エタ
ノールおよびグリセリン脂肪酸エステルを有効成分とす
る日持ち向上剤剤が、特開平8-196252号公報には、リゾ
チーム、アミノ酸、有機酸および酢酸塩を含有する日持
ち含有向上が開示されている。また、エリソルビン酸ナ
トリウム、コーティングソルビン酸類およびグリシンを
含む水産練り製品の風味および保存性の改良法(特開昭
56-164770号公報)、グリシン、酢酸ソーダ、クエン酸
ソーダ、グリセリン脂肪酸エステルおよびエタノールか
らなる食品保存料(特開昭61-192275号公報)、プロタ
ミンおよびアミノ酸を含有させる保存性の優れた食品の
製造方法(特開昭62-22577号公報)、β-1,3-グルコシ
ル糖とグリシン、シスチン等のアミノ酸からなる食品保
存剤(特開平2-109964号公報)、イチョウ葉抽出液およ
びヘゴ抽出液の濾液からなる殺菌用食品添加物(特開平
10-117753号公報)等多数の報告がある。BACKGROUND OF THE INVENTION Processed foods such as hamburgers, croquettes, sushi, fish sausages, etc. are used at home and in the food service industry after the production and distribution process. Many. Therefore, various preservatives have been used for the purpose of preventing quality deterioration and spoilage of processed foods. JP-A-5-72 discloses an organic acid such as adipic acid, citric acid, tartaric acid, fumaric acid, and a shelf life improving agent containing lysozyme, ethanol and glycerin fatty acid ester as active ingredients, and JP-A-8-196252. Discloses a shelf life enrichment containing lysozyme, amino acids, organic acids and acetates. In addition, a method for improving the flavor and storability of a fish paste product containing sodium erythorbate, coated sorbic acids and glycine (JP-A-2006-242242)
56-164770), a food preservative consisting of glycine, sodium acetate, sodium citrate, glycerin fatty acid ester and ethanol (Japanese Patent Laid-Open No. 61-192275), foods with excellent preservability containing protamine and amino acid. Production method (JP-A-62-22577), food preservative composed of β-1,3-glucosyl sugar and amino acids such as glycine and cystine (JP-A-2-109964), ginkgo biloba extract and hego extract Food additive for sterilization consisting of liquid filtrate
10-117753 gazette).
【0003】一方、加工食品は単に保存性がよいだけで
はなく、優れた食感を備えていることも求められてい
る。食品の所謂「おいしさ」は、純粋な味だけではな
く、外観(色調、形、艶など)、香り、テクスチャー
(弾力性、温度など)等が一体となり形成される。食品
の中でもハンバーグや焼売等の肉製品、蒲鉾、薩摩揚等
の魚肉製品、うどん、ラーメン等の麺製品のような練製
品は、弾力性に富み適度な歯ごたえを有し、いわゆる
「腰がある」ことも重要であり、これによって優れた食
味・食感を与えることができるものと考えられる。On the other hand, processed foods are required to have not only good storability but also excellent texture. The so-called "deliciousness" of foods is formed not only in pure taste but also in appearance (color tone, shape, luster, etc.), fragrance, texture (elasticity, temperature, etc.). Among food products, meat products such as hamburgers and sushi rice, fish meat products such as kamaboko and Satsuma fried foods, and noodle products such as noodle products such as udon and ramen have a good elasticity and a suitable chewy texture, so-called "chewy". It is also important that this gives an excellent taste and texture.
【0004】加工食品に弾力性を与える技術としては、
うるち米を利用した魚肉ねり製品の弾力性、粘り性の増
強方法(特開昭54-92653号公報)、シクロペンタフェナ
ントレン環を有する化合物を添加することによる魚肉ね
り製品の弾力増強方法(特開昭59-140863号公報)、有
機酸塩にカルシウム化合物を配合した練製品の弾力強化
用組成物(特開昭63-169966号公報)、魚肉糊にガス吹
き付け処理を行った後加熱することを特徴とする魚肉ゲ
ルの弾力増強方法(特開平5-219918号公報)、乾燥食品
にβ-1,3-グルカンの水分散液を吸収させ、加熱して弾
力性を付与する加工食品(特開平6-90686号公報)、ト
ロンビンを友好成分とする畜肉食品の弾力性改質剤(特
開平6-90710号公報)、水産ねり製品にε−ポリリジン
を添加する足増強法(特開平7-23745号公報)、乳酸菌
を接種し発酵させることによる弾力性と風味を付与する
ことを特徴とする水産発酵食品(特開平8-116928号公
報)、水産すり身原料にグリシン可食性金属塩およびグ
リシンを含有させる弾力性、保存性の改善された水産練
り製品の製造方法(特開平9-308463号公報)、一次ジュ
ール加熱工程と二次ジュール加熱工程の間に弾力を高め
る座り工程を有することを特徴とする練り製品の成形加
熱方法(特開平11-346725号公報)等が報告されてい
る。Techniques for imparting elasticity to processed foods include:
A method for enhancing elasticity and stickiness of fish meat paste products using non-glutinous rice (JP-A-54-92653), and a method for enhancing elasticity of fish meat paste products by adding a compound having a cyclopentaphenanthrene ring 59-140863), a composition for enhancing elasticity of a kneaded product in which a calcium compound is mixed with an organic acid salt (Japanese Patent Application Laid-Open No. 63-169966), characterized in that fish paste is heated after being subjected to a gas spraying treatment. A method for enhancing elasticity of fish meat gel (JP-A-5-219918), a processed food in which an aqueous dispersion of β-1,3-glucan is absorbed in a dry food and heated to impart elasticity (JP-A-6-206). -90686), an elasticity modifier for livestock foods containing thrombin as a friendly component (JP-A-6-90710), and a foot augmentation method by adding ε-polylysine to fish paste products (JP-A-7-23745). Gazette), with elasticity and flavor by inoculating lactic acid bacteria and fermenting Fermented marine foods (Japanese Patent Application Laid-Open No. 8-116928), a method for producing a fish paste product having improved elasticity and storability, which comprises glycine edible metal salt and glycine as raw materials for fish paste (special (Kaihei 9-308463 gazette), a method for forming and heating a kneaded product characterized by having a sitting step for increasing elasticity between the primary joule heating step and the secondary joule heating step (JP-A-11-346725) Has been done.
【0005】[0005]
【発明が解決しようとする課題】しかしながら、上記の
様な技術を使用しても、実際に喫食してみたときに十分
な弾力性を感じ、満足できる風味を付与することができ
る食品添加剤は未だ実現されてなく、さらに改良された
加工食品の弾力性増強用食品添加剤の開発が求められて
いる。However, even if the above-mentioned techniques are used, a food additive that can impart sufficient flavor and feel sufficient elasticity when actually eaten is found. It has not yet been realized, and there is a demand for the development of a further improved food additive for enhancing the elasticity of processed foods.
【0006】[0006]
【課題を解決するための手段】本発明者らは、この様な
現状に鑑み鋭意研究を行った結果、特定のアミノ酸の組
み合わせ、またはさらにその他の成分を配合することに
よって、加工食品の弾力性を増強し、好ましい食感を付
与できることを見出し、本発明を完成させた。Means for Solving the Problems As a result of intensive studies in view of such a current situation, the inventors of the present invention have found that the elasticity of processed foods can be improved by combining a specific amino acid or by adding other ingredients. The present invention has been completed by finding that it can enhance the taste and impart a preferable texture.
【0007】すなわち本発明は、グリシンおよびシスチ
ンからなる加工食品の弾力性増強剤である。さらに酢酸
ナトリウムおよびグルタミン酸ナトリウムを含む上記加
工食品の弾力性増強剤である。また、本発明は上記弾力
性増強剤を含む食品である。That is, the present invention is an elasticity enhancer for processed foods, which comprises glycine and cystine. Further, it is an elasticity enhancer of the above-mentioned processed food containing sodium acetate and sodium glutamate. The present invention is also a food containing the elasticity enhancer.
【0008】さらに本発明は、グリシンおよびシスチン
を混合することによる加工食品の弾力性増強方法であ
り、また、グリシンおよびシスチンに加え、酢酸ナトリ
ウムおよびグルタミン酸ナトリウムを混合することによ
る上記弾力性増強方法である。さらに本発明は、加工食
品が魚肉の練製品である上記弾力性増強剤または弾力性
増強方法である。Further, the present invention is a method for enhancing the elasticity of a processed food by mixing glycine and cystine, and the method for enhancing the elasticity by mixing sodium acetate and sodium glutamate in addition to glycine and cystine. is there. Further, the present invention is the above elasticity enhancer or elasticity enhancement method, wherein the processed food is a fish meat paste.
【0009】グリシンは最も簡単な天然アミノ酸の1つ
であり、グリココールまたはアミノ酢酸とも称され、ほ
ぼ全ての動物性蛋白質中に存在するが、植物性蛋白質に
はほとんど含まれていない。シスチンは含硫アミノ酸の
一つであり、システイン2分子が酸化的に結合した構造
を有し、ほぼすべての蛋白質中に存在し、特に毛髪、
角、爪などに多い。また、酢酸ナトリウムは、酢酸のナ
トリウム塩であり、水和物結晶、無水結晶等が存在す
る。本発明においてはどちらを用いても差し支えはな
い。グルタミン酸ナトリウムは、酸性アミノ酸の一種で
あるグルタミン酸のモノナトリウム塩であり、旨味成分
としてよく知られ、化学調味料としても広く利用されて
いる。これらの物質は全て市販されており、容易に入手
可能である。Glycine, one of the simplest natural amino acids, also called glycochol or aminoacetic acid, is present in almost all animal proteins, but is rarely found in plant proteins. Cystine is one of the sulfur-containing amino acids, has a structure in which two cysteine molecules are oxidatively bonded, and is present in almost all proteins, especially hair,
Mostly on the corners and nails. Further, sodium acetate is a sodium salt of acetic acid, and hydrate crystals, anhydrous crystals and the like exist. Either may be used in the present invention. Sodium glutamate is a monosodium salt of glutamic acid, which is a type of acidic amino acid, is well known as a umami component, and is widely used as a chemical seasoning. All of these substances are commercially available and are easily available.
【0010】本発明において加工食品とは、ハンバー
グ、ミートボール、ハム、ソーセージ、メンチカツ、焼
売、伊達巻き、きりたんぽ、蒲鉾、笹蒲鉾、揚げ蒲鉾、
すじ、つみれ、竹輪、薩摩揚、はんぺん、ちくわぶ、鳴
門巻き、牛蒡巻き、烏賊巻き、魚肉ソーセージ、蒟蒻、
糸蒟蒻、しらたき、トコロテン、葛切り、杏仁豆腐、胡
麻豆腐、うどん、そば、素麺、ラーメン、マカロニ、ス
パゲッティ、寒天、ゼリー、プリン等を意味する。好ま
しくは蒲鉾類、つみれ、竹輪、薩摩揚、はんぺん、鳴門
巻き、魚肉ソーセージ等の魚肉練製品である。In the present invention, processed foods include hamburger steak, meatballs, ham, sausage, minced pork, yakimai, date rolls, kiritapo, kamaboko, bamboo shoots, fried kamaboko,
Lines, tsumire, bamboo rings, Satsuma fried, hanpen, chikuwabu, Naruto rolls, burdock rolls, squid rolls, fish sausage, konjac,
It means konjac, shirataki, tokoroten, kudzu, apricot tofu, sesame tofu, udon, soba, somen noodles, ramen, macaroni, spaghetti, agar, jelly, pudding, etc. Preferred are fish paste products such as kamaboko, tsumi, bamboo rings, satsuma fried, hanpen, naruto rolls, and fish sausages.
【0011】本発明において弾力性とは、いわゆる食品
の「腰」、すなわち喫食したときに好ましく感じること
ができる歯ごたえを意味する。In the present invention, the elasticity means the so-called "waist" of food, that is, the texture that can be preferably felt when eating.
【0012】本発明において、グリシンとシスチンの割
合は、通常、グリシン100重量%に対しシスチン0.5〜10
重量%であり、好ましくはグリシン100重量%に対しシ
スチン1〜3重量%である。In the present invention, the proportion of glycine and cystine is usually 0.5 to 10 cystine per 100% by weight of glycine.
% By weight, preferably 1-3% by weight of cystine with respect to 100% by weight of glycine.
【0013】本発明における弾力性増強剤には、グリシ
ンとシスチンの他に、酢酸ナトリウムとグルタミン酸ナ
トリウムを混合することができる。これらを混合するこ
とにより、加工食品の弾力性を増強するほかに、加工食
品の風味も増強することができる。酢酸ナトリウム、グ
ルタミン酸ナトリウムの配合比は、通常グリシン100重
量%に対し、酢酸ナトリウム50〜250重量%、グルタミ
ン酸ナトリウム0.1〜3重量%、好ましくはグリシン100
重量%に対し酢酸ナトリウム100〜200重量%、グルタミ
ン酸ナトリウム0.5〜2重量%である。In the elasticity enhancer of the present invention, sodium acetate and sodium glutamate can be mixed in addition to glycine and cystine. By mixing these, not only the elasticity of the processed food but also the flavor of the processed food can be enhanced. The compounding ratio of sodium acetate and sodium glutamate is usually 100 to 100% by weight of glycine, 50 to 250% by weight of sodium acetate, 0.1 to 3% by weight of sodium glutamate, preferably 100 of glycine.
Sodium acetate is 100 to 200% by weight and sodium glutamate is 0.5 to 2% by weight based on the weight%.
【0014】本発明に係る弾力性増強剤は、グリシンお
よびシスチン、さらに必要に応じて酢酸ナトリウムおよ
びグルタミン酸ナトリウムを適切な割合で混合し製造す
る。混合する手段に制限はなく、ミキサーによる混合、
乳鉢、すり鉢を使用した混合等、通常行われる方法で実
施すればよい。また、対象とする食品に応じて、乳糖、
デキストリン、食塩、リン酸塩等、通常使用される食品
素材、食品添加物を配合しても差し支えない。The elasticity enhancer according to the present invention is produced by mixing glycine and cystine, and optionally sodium acetate and sodium glutamate in appropriate proportions. There is no limit to the means for mixing, mixing with a mixer,
It may be carried out by a commonly used method such as mixing using a mortar or mortar. Also, depending on the target food, lactose,
It is acceptable to add commonly used food materials and food additives such as dextrin, salt and phosphate.
【0015】本発明に係る弾力性増強剤は、粉体のまま
でも、水等を用いて造粒し、顆粒または細粒、散剤にし
て使用することもできる。また、必要に応じて整粒し
て、粒子径を整えてから使用してもよい。The elasticity enhancer according to the present invention can be used in the form of powder, granules using water or the like, granules or fine granules, and powder. Further, if necessary, the particles may be sized to adjust the particle size before use.
【0016】加工食品の弾力性を増強するためには、加
工食品中に本発明に係る弾力性増強剤を添加し練り込ん
で使用する。その際、弾力増強剤の使用量は、加工食品
全量に対して、通常0.1〜2重量%であり、好ましくは0.
2〜1重量%である。In order to enhance the elasticity of the processed food, the elasticity enhancer according to the present invention is added to the processed food and kneaded and used. At that time, the amount of the elasticity enhancer used is usually 0.1 to 2% by weight, preferably 0.
It is 2-1% by weight.
【0017】[0017]
【実施例】次に実施例を挙げて本発明を詳細に説明する
が、本発明はこれら実施例に限定されるものではない。EXAMPLES The present invention will now be described in detail with reference to examples, but the present invention is not limited to these examples.
【0018】実施例1〜5
グリシン、シスチン、酢酸ナトリウムおよびグルタミン
酸ナトリウムを、表1−1および表1−2に示した処方
となるようにそれぞれ秤取し、ポリ袋に入れてよく振っ
て均一になるように混合し、弾力性増強剤を得た。Examples 1 to 5 Glycine, cystine, sodium acetate and sodium glutamate were weighed so as to have the formulations shown in Table 1-1 and Table 1-2, put in a plastic bag and shaken well to be uniform. To obtain an elasticity enhancer.
【0019】表1−1 弾力性増強剤の処方(g) ──────────────────────── 成分 実施例1 実施例2 実施例3 ──────────────────────── グリシン 49.5 49.0 48.0 シスチン 0.5 1.0 2.0 酢酸Na 49.5 49.5 49.5 グルタミン酸Na 0.5 0.5 0.5 ──────────────────────── 合計 100 100 100 ────────────────────────Table 1-1 Elasticity enhancer formulation (g) ──────────────────────── Ingredients Example 1 Example 2 Example 3 ──────────────────────── Glycine 49.5 49.0 48.0 Cystine 0.5 1.0 2.0 Acetic acid Na 49.5 49.5 49.5 Glutamic acid Na 0.5 0.5 0.5 ──────────────────────── Total 100 100 100 ────────────────────────
【0020】表1−2 弾力性増強剤の処方(g) ──────────────────── 成分 実施例4 実施例5 ──────────────────── グリシン 44.0 39.0 シスチン 1.0 1.0 酢酸Na 54.5 59.5 グルタミン酸Na 0.5 0.5 ──────────────────── 合計 100 100 ────────────────────Table 1-2 Formulation of elasticity enhancer (g) ──────────────────── Ingredients Example 4 Example 5 ──────────────────── Glycine 44.0 39.0 Cystine 1.0 1.0 Acetic acid Na 54.5 59.5 Glutamic acid Na 0.5 0.5 ──────────────────── Total 100 100 ────────────────────
【0021】比較例1〜6
実施例1〜5と同様の方法で、表2−1および表2−2
に示した処方の弾力性増強剤の比較例を調製した。Comparative Examples 1 to 6 Tables 2-1 and 2-2 were prepared in the same manner as in Examples 1 to 5.
A comparative example of the elasticity enhancer having the formulation shown in was prepared.
【0022】表2−1 弾力性増強剤の比較例の処方
(g)
───────────────────────
成分 比較例1 比較例2 比較例3
───────────────────────
グリシン 50.0 − −
アラニン − 50.0 −
ベタイン − − 50.0
シスチン − − −
酢酸Na 49.5 49.5 49.5
グルタミン酸Na 0.5 0.5 0.5
───────────────────────
合計 100 100 100
───────────────────────Table 2-1 Formulation (g) of comparative examples of elasticity enhancer ─────────────────────── Ingredients Comparative example 1 Comparative example 2 Comparative Example 3 ─────────────────────── Glycine 50.0 − − Alanine − 50.0 − Betaine − − 50.0 Cystine − − − Na Acetate 49.5 49.5 49.5 Glutamate Na 0.5 0.5 0.5 ─────────────────────── Total 100 100 100 ─────────────────────── ─
【0023】表2−2 弾力性増強剤の比較例の処方
(g)
───────────────────────
成分 比較例4 比較例5 比較例6
───────────────────────
グリシン 25.0 − −
アラニン 25.0 49.0 48.0
ベタイン − − −
シスチン − 1.0 2.0
酢酸Na 49.5 49.5 49.5
グルタミン酸Na 0.5 0.5 0.5
───────────────────────
合計 100 100 100
───────────────────────Table 2-2 Formulation (g) of comparative example of elasticity enhancer ─────────────────────── Ingredients Comparative example 4 Comparative example 5 Comparative Example 6 ─────────────────────── Glycine 25.0 − Alanine 25.0 49.0 48.0 Betaine − − − Cystine − 1.0 2.0 Na acetate 49.5 49.5 49.5 Glutamate Na 0.5 0.5 0.5 ─────────────────────── Total 100 100 100 ─────────────────────── ─
【0024】試験例1
(1)蒲鉾の製造
表3に示した処方で蒲鉾を製造した。まず、フードプロ
セッサー(商品名:クイジナートDLC-6PRO、(株)クイジ
ナートサンエイ社製)を使用して、半解凍したすり身の
みで擂潰(15秒×5回)した。半量の冷水を加え擂潰(1
5秒×5回)した後、食塩を加え塩ズリ(15秒×5回)し
た。塩ズリ後、残りの冷水を加え擂潰(15秒×2回)し
た。さらに残りの原料および上記の実施例または比較例
で製造した弾力性増強剤を、蒲鉾全量に対して0.5重量
%(2.5g)加え、擂潰(15秒×2回)した。これを折径
3.5cmのポリ塩化ビニリデン製のソーセージケーシング
に充填し、30℃で1時間坐らせた後、90℃で30分間加熱
した。加熱後、流水で30分間冷却し、蒲鉾を得た。Test Example 1 (1) Production of Kamaboko A Kamaboko was produced according to the formulation shown in Table 3. First, a food processor (trade name: Cuisinart DLC-6PRO, manufactured by Cuisinart Sanei Co., Ltd.) was used and crushed (15 seconds × 5 times) only with the half-thawed surimi. Add half the amount of cold water and crush (1
After 5 seconds x 5 times), salt was added and salted (15 seconds x 5 times). After dripping salt, the remaining cold water was added and crushed (15 seconds x 2 times). Further, 0.5% by weight (2.5 g) of the remaining raw materials and the elasticity enhancer produced in the above Examples or Comparative Examples were added to the total amount of the kamaboko, and the mixture was crushed (15 seconds × 2 times). This is the diameter
The sausage casing made of polyvinylidene chloride having a size of 3.5 cm was filled, allowed to sit at 30 ° C. for 1 hour, and then heated at 90 ° C. for 30 minutes. After heating, it was cooled with running water for 30 minutes to obtain a fish paste.
【0025】表3 蒲鉾の処方 ────────────────────── 原料 配合量(g) ────────────────────── スケソウダラすり身* 275.0 冷水 176.5 食塩 11.0 澱粉 22.5 みりん 5.0 砂糖 5.0 グルタミン酸ナトリウム 2.5 植物油 2.5 ────────────────────── 合計 500.0 ────────────────────── *:洋上品、1級Table 3 Formula of Kamaboko ────────────────────── Raw material amount (g) ────────────────────── Alaska pollack surimi * 275.0 Cold water 176.5 Salt 11.0 Starch 22.5 Mirin 5.0 Sugar 5.0 Sodium glutamate 2.5 Vegetable oil 2.5 ────────────────────── Total 500.0 ────────────────────── *: Offshore products, 1st grade
【0026】(2)蒲鉾の弾力性の測定
上記の蒲鉾の弾力性をレオメーター(商品名:FUDOHレ
オメーターNRM-2010J-CW、(株)レオテック社製)を用い
て測定した。プランジャーは直径5mmの球状のものを使
用し、速度は60mm/minに設定した。蒲鉾からケーシング
フィルムを除いた後、長さ25mmの輪切りにし、切断面の
中心がプランジャーの真下に位置するように試料台に乗
せてプランジャーで荷重した。蒲鉾が抵抗を失って破断
したときの破断応力と圧縮距離よりゼリー強度を算出し
た。同一の蒲鉾から6個の試験片を作り、それぞれにつ
いて測定し、ゼリー強度の平均値を算出した。その結果
を表4−1〜4−4に示した。(2) Measurement of elasticity of kamaboko The elasticity of the above-mentioned kamaboko was measured using a rheometer (trade name: FUDOH Rheometer NRM-2010J-CW, manufactured by Rheotech Co., Ltd.). As the plunger, a spherical one having a diameter of 5 mm was used, and the speed was set to 60 mm / min. After removing the casing film from the kamaboko, it was cut into 25 mm long slices, placed on a sample stand so that the center of the cut surface was located directly below the plunger, and loaded with a plunger. The jelly strength was calculated from the breaking stress and the compression distance when the kamaboko lost resistance and broke. Six test pieces were made from the same kamaboko, and each was measured, and the average value of the jelly strength was calculated. The results are shown in Tables 4-1 to 4-4.
【0027】 [0027]
【0028】 [0028]
【0029】 [0029]
【0030】上記のように、本発明に係る弾力性増強剤
を使用した蒲鉾では、無添加および比較例よりもゼリー
強度値が高く、弾力性に優れていることが明らかとなっ
た。As described above, it was revealed that the kamaboko using the elasticity enhancer according to the present invention has a higher jelly strength value than that of the additive-free and comparative examples and is excellent in elasticity.
【0031】実施例6
表5に示した処方により、実施例1〜5と同様の方法
で、弾力性増強剤を調製した。また、同様に比較対照例
7および8も調製した。Example 6 An elasticity enhancer was prepared according to the formulation shown in Table 5 in the same manner as in Examples 1 to 5. In addition, Comparative Control Examples 7 and 8 were similarly prepared.
【0032】表5 弾力性増強剤の処方(g) ───────────────────────── 成分 実施例6 比較例7 比較例8 ───────────────────────── グリシン 39.0 − 39.5 シスチン 1.0 − − 酢酸Na 59.5 50.0 18.5 クエン酸Na − 10.0 − 乳酸Ca − − 16.5 酸性ピロリン酸Na − 30.0 − グルタミン酸Na 0.5 − 0.5 デキストリン − 10.0 25.0 ───────────────────────── 合計 100 100 100 ─────────────────────────Table 5 Elasticity enhancer formulation (g) ───────────────────────── Ingredients Example 6 Comparative Example 7 Comparative Example 8 ───────────────────────── Glycine 39.0-39.5 Cystine 1.0 − − Acetic acid Na 59.5 50.0 18.5 Na-citrate − 10.0 − Lactic acid Ca − − 16.5 Acidic pyrophosphate Na − 30.0 − Glutamic acid Na 0.5-0.5 Dextrin- 10.0 25.0 ───────────────────────── Total 100 100 100 ─────────────────────────
【0033】試験例2
(1)蒲鉾の製造
表6に示した処方で、試験例1と同様の方法で蒲鉾を製
造した。Test Example 2 (1) Manufacture of Kamaboko Using the formulation shown in Table 6, a Kamaboko was manufactured in the same manner as in Test Example 1.
【0034】表6 蒲鉾の処方 ────────────────────── 原料 配合量(g) ────────────────────── スケソウダラすり身* 275.0 冷水 188.0 食塩 11.0 澱粉 10.0 みりん 5.0 砂糖 6.0 グルタミン酸ナトリウム 2.5 植物油 2.5 ────────────────────── 合計 500.0 ────────────────────── *:洋上品、1級Table 6 Prescription of Kamaboko ────────────────────── Raw material amount (g) ────────────────────── Alaska pollack surimi * 275.0 Cold water 188.0 Salt 11.0 Starch 10.0 Mirin 5.0 Sugar 6.0 Sodium glutamate 2.5 Vegetable oil 2.5 ────────────────────── Total 500.0 ────────────────────── *: Offshore products, 1st grade
【0035】(2)蒲鉾の弾力性の測定
試験例1と同様の方法で、蒲鉾のゼリー強度を測定した
(表7)。(2) Measurement of elasticity of kamaboko In the same manner as in Test Example 1, the jelly strength of kamaboko was measured (Table 7).
【0036】 [0036]
【0037】上記のように、本発明に係る弾力性増強剤
を使用して製造した蒲鉾では、無添加および比較例より
もゼリー強度値が高く、弾力性に優れていることが明ら
かとなった。As described above, it was revealed that the kamaboko produced by using the elasticity enhancer according to the present invention has a higher jelly strength value than that of the additive-free and Comparative Examples and is excellent in elasticity. .
【0038】[0038]
【発明の効果】本発明に係る弾力性増強剤および弾力性
増強方法によって、魚肉練製品等の加工食品の弾力性を
増強させることができ、優れた食感を与える加工食品の
製造が可能になった。The elasticity enhancer and the elasticity increasing method according to the present invention can enhance the elasticity of processed foods such as fish meat paste products and enable the production of processed foods having excellent texture. became.
───────────────────────────────────────────────────── フロントページの続き Fターム(参考) 4B034 LC05 LK07 LK19 4B035 LC03 LG06 LG14 LK04 4B036 LF11 LF13 LH07 LH14 ─────────────────────────────────────────────────── ─── Continued front page F-term (reference) 4B034 LC05 LK07 LK19 4B035 LC03 LG06 LG14 LK04 4B036 LF11 LF13 LH07 LH14
Claims (8)
の弾力性増強剤。1. An elasticity enhancer for a processed food, which comprises glycine and cystine.
酸ナトリウムを含む請求項1記載の弾力性増強剤。2. The elasticity enhancer according to claim 1, which contains sodium acetate and / or sodium glutamate.
は2記載の弾力性増強剤。3. The elasticity enhancer according to claim 1, wherein the processed food is a fish meat paste product.
含む加工食品。4. A processed food containing the elasticity enhancer according to claim 1.
含む魚肉練製品。5. A fish meat paste product containing the elasticity enhancer according to claim 1 or 2.
特徴とする加工食品の弾力性増強方法。6. A method for enhancing the elasticity of a processed food, which comprises mixing glycine and cystine.
ナトリウムを混合することによる請求項6記載の弾力性
増強方法。7. The elasticity enhancing method according to claim 6, which further comprises mixing sodium acetate and sodium glutamate.
は7記載の弾力性増強方法。8. The method for enhancing elasticity according to claim 6, wherein the processed food is a fish meat paste product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001189319A JP4087084B2 (en) | 2000-06-22 | 2001-06-22 | Food additive |
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2000187746 | 2000-06-22 | ||
JP2000-187746 | 2000-06-22 | ||
JP2001189271 | 2001-06-22 | ||
JP2001-189271 | 2001-06-22 | ||
JP2001189319A JP4087084B2 (en) | 2000-06-22 | 2001-06-22 | Food additive |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2003070430A true JP2003070430A (en) | 2003-03-11 |
JP4087084B2 JP4087084B2 (en) | 2008-05-14 |
Family
ID=27343806
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2001189319A Expired - Fee Related JP4087084B2 (en) | 2000-06-22 | 2001-06-22 | Food additive |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4087084B2 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007044039A (en) * | 2005-07-11 | 2007-02-22 | Eisai Food Chemical Kk | Food seasoning composition and food containing the same |
JP2008511325A (en) * | 2004-08-30 | 2008-04-17 | フリト−レイ ノース アメリカ インコーポレイテッド | Method for reducing acrylamide formation in heat treated foods |
JP2020089314A (en) * | 2018-12-06 | 2020-06-11 | プリマハム株式会社 | Processed meat product and method for producing the same, meat modification method, and pickle liquid |
-
2001
- 2001-06-22 JP JP2001189319A patent/JP4087084B2/en not_active Expired - Fee Related
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008511325A (en) * | 2004-08-30 | 2008-04-17 | フリト−レイ ノース アメリカ インコーポレイテッド | Method for reducing acrylamide formation in heat treated foods |
JP2007044039A (en) * | 2005-07-11 | 2007-02-22 | Eisai Food Chemical Kk | Food seasoning composition and food containing the same |
JP2020089314A (en) * | 2018-12-06 | 2020-06-11 | プリマハム株式会社 | Processed meat product and method for producing the same, meat modification method, and pickle liquid |
JP7376231B2 (en) | 2018-12-06 | 2023-11-08 | プリマハム株式会社 | Meat modification method, pickle liquid |
Also Published As
Publication number | Publication date |
---|---|
JP4087084B2 (en) | 2008-05-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPH08238073A (en) | Composition for edible meat processing and method for treating processed edible meat | |
KR19990073079A (en) | kejang seasoning composition and process for preparation the same | |
JP2004242674A (en) | Meat processed product additive composition | |
JP4087084B2 (en) | Food additive | |
JP5386292B2 (en) | Process for producing processed meat products | |
KR20090115423A (en) | Bun Stuffing and Manufacturing Method thereof | |
JPS58201964A (en) | Composition for fish and cattle meat paste product and preparation of fish or cattle meat paste product | |
JP2002000237A (en) | Food having salami taste prepared by using picked fish meat and eye socket tallow, and method for preparing the same | |
JPH0541957A (en) | Flavored food | |
JPH0616691B2 (en) | Method for producing meat products with aged flavor | |
JPH0723742A (en) | Processed meat product | |
JPS58146260A (en) | Composition of fish paste and making method for the same | |
JPH11332516A (en) | Kneaded product and improvement in flavor of the product | |
JP7373182B2 (en) | egg-like food | |
JP2637767B2 (en) | Manufacturing method of salt-containing food | |
JP3426155B2 (en) | How to improve food preservability | |
JP2001224339A (en) | Paste food based on raw sea urchin and method for producing the same | |
JPS5930065B2 (en) | Manufacturing method for dry paste products | |
JPS62282572A (en) | Fish or animal meat paste product and composition for said product | |
JPS58198254A (en) | Method for improving quality of processed food | |
JPS62257367A (en) | Edible package fish paste product | |
JPH0414936B2 (en) | ||
JPS6313660B2 (en) | ||
JPH09103236A (en) | Low-salt food and its production | |
JPS59203463A (en) | Preparation of food using bean curd refuse and fish meat as main materials |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A712 Effective date: 20060705 |
|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20060831 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20070402 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20070730 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20070927 |
|
RD03 | Notification of appointment of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7423 Effective date: 20070927 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20070928 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20080207 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20080220 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110228 Year of fee payment: 3 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4087084 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110228 Year of fee payment: 3 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120229 Year of fee payment: 4 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120229 Year of fee payment: 4 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130228 Year of fee payment: 5 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130228 Year of fee payment: 5 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140228 Year of fee payment: 6 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313113 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
R360 | Written notification for declining of transfer of rights |
Free format text: JAPANESE INTERMEDIATE CODE: R360 |
|
R360 | Written notification for declining of transfer of rights |
Free format text: JAPANESE INTERMEDIATE CODE: R360 |
|
R371 | Transfer withdrawn |
Free format text: JAPANESE INTERMEDIATE CODE: R371 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
LAPS | Cancellation because of no payment of annual fees |