JP2003070430A - Food additive - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food additive as a springiness fortifier for a processed food, and to provide a method for fortifying springiness. SOLUTION: This springiness fortifier containing glycine and cysteine for a processed food shows excellent springiness fortifying action.

Description

Detailed Description of the Invention

[0001]

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]

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).

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.

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]

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]

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.

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.

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.

DETAILED DESCRIPTION OF THE INVENTION

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.

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.

In the present invention, the elasticity means the so-called "waist" of food, that is, the texture that can be preferably felt when eating.

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.

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%.

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.

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.

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]

EXAMPLES The present invention will now be described in detail with reference to examples, but the present invention is not limited to these examples.

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.

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 ────────────────────────

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 ────────────────────

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.

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 ─────────────────────── ─

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 ─────────────────────── ─

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.

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

(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]

[0028]

[0029]

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.

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.

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 ─────────────────────────

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.

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

(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]

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]

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.

   ─────────────────────────────────────────────────── ─── Continued front page    F-term (reference) 4B034 LC05 LK07 LK19                 4B035 LC03 LG06 LG14 LK04                 4B036 LF11 LF13 LH07 LH14

Claims (8)

[Claims] 1. An elasticity enhancer for a processed food, which comprises glycine and cystine. 2. The elasticity enhancer according to claim 1, which contains sodium acetate and / or sodium glutamate. 3. The elasticity enhancer according to claim 1, wherein the processed food is a fish meat paste product. 4. A processed food containing the elasticity enhancer according to claim 1. 5. A fish meat paste product containing the elasticity enhancer according to claim 1 or 2. 6. A method for enhancing the elasticity of a processed food, which comprises mixing glycine and cystine. 7. The elasticity enhancing method according to claim 6, which further comprises mixing sodium acetate and sodium glutamate. 8. The method for enhancing elasticity according to claim 6, wherein the processed food is a fish meat paste product.