JP2003144108A - Tsukudani (seafood and vegetable boiled in sweetened soy sauce) with high active oxygen-scavenging ability and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide Tsukudani (seafood and vegetable boiled in sweetened soy sauce) having high active oxygen-scavenging ability and improving health image. SOLUTION: This Tsukudani has high active oxygen-scavenging ability derived from at least one with high active oxygen-scavenging ability selected from a seasoning, a raw material and an auxiliary raw material to be used. The seasoning is obtained by formulating part or the whole of sugar, hydrolyzed vegetable protein, soy sauce, a gustatory seasoning and a food additive so as to make the active oxygen-scavenging ability high and preferably, at least the hydrolyzed vegetable protein containing high density sugar and amino acid is formulated with the seasoning. The method for producing the Tsukudani comprises selecting and using part of the whole of the seasoning formulated so as to have high active oxygen-scavenging ability, the raw material with high active oxygen-scavenging ability and the auxiliary raw material with strong active oxygen-scavenging ability. The active oxygen-scavenging ability is made high through promoting melanoidin generation when cooking.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to Tsukudani which has a high ability to eliminate active oxygen and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Tsukudani is a food cooked by adding seasonings such as soy sauce, amino acid solution and sugar to agricultural and marine products such as small fish, kelp, seaweed, butterbur and mushrooms. Tsukudani contains not only healthy ingredients such as minerals and dietary fiber, but also high-concentration salt and sugar, giving it an unhealthy impression.

[0003]

[Problems to be solved by the invention] In order to change the impression of Tsukudani, we must find out the good functionality of Tsukudani.
Furthermore, it is necessary to develop technology that enhances its functionality.

It is known that a part of the oxygen taken up by living organisms by breathing is changed into active oxygen which causes various diseases. Regarding this elimination of active oxygen, it is known that melanoidin, a browning substance produced from sugar and amino acid during cooking, has an ability to eliminate active oxygen [Fumitaka Hayase,
Maillard reaction products and functionality in foods, Journal of The Brewing Society of Japan, Vol.88 (1993)].

[0005] In addition, it has been confirmed that some of the main ingredients of spoiled foods such as agricultural and livestock products and spices and coloring agents used as auxiliary materials have strong active oxygen scavenging ability [Makino and Oka ▲ Saki ▼, Examination of raw materials for Tsukudani that enhance active oxygen scavenging ability, Kagawa Prefectural Industrial Technology Center research report, N
o.1 (2000)].

An object of the present invention is to provide Tsukudani which has a high ability to eliminate active oxygen and has an improved health image.

[0007]

In the present invention, at least one of a seasoning, a raw material, and a sub-raw material having a high active oxygen scavenging ability is selected and used, and has a high active oxygen scavenging ability derived from itself. Tsukudani is the main point.

The above seasonings include sugar, amino acid solution, soy sauce,
It is a mixture of a seasoning and a part or all of food additives so that the active oxygen scavenging ability is increased,
In that case, the present invention uses sugar, amino acid solution, soy sauce, flavor seasoning and food additives among some or all of the seasonings formulated to have a high active oxygen scavenging ability, raw materials and sub-raw materials. At least one of them is a Tsukudani which has a high active oxygen scavenging ability by selecting and using one having a high active oxygen scavenging ability.

The above seasoning is blended using an amino acid solution containing at least high concentrations of sugar and amino acid. In that case, the present invention uses an amino acid solution containing at least high concentrations of sugar and amino acid. At least one of the seasonings, raw materials and auxiliary raw materials that are formulated to have a high active oxygen scavenging ability is selected and used with a high active oxygen scavenging ability. is there.

In addition, the present invention is produced by using a part or all of a seasoning compounded to have a high active oxygen scavenging ability, a raw material having a high active oxygen scavenging ability, and a sub-raw material having a strong active oxygen scavenging ability. The gist is a method for producing Tsukudani which has a high ability to eliminate active oxygen. .

In the cooking, the production of melanoidin is promoted to enhance the active oxygen scavenging ability. In this case, the present invention is a seasoning compounded to have a high active oxygen scavenging ability,
It is characterized by using a raw material having a high active oxygen scavenging ability and a part or all of a secondary raw material having a strong active oxygen scavenging ability to promote the production of melanoidin during heating and cooking with a high active oxygen scavenging ability. This is a method for producing Tsukudani with the ability to eliminate active oxygen.

As a seasoning, a mixture prepared by using an amino acid solution containing at least a high concentration of sugar and amino acid is used to promote the production of melanoidin during cooking.
In that case, the present invention uses a seasoning compounded so as to have a high active oxygen scavenging ability, a raw material having a high active oxygen scavenging ability, and a part or all of a secondary raw material having a strong active oxygen scavenging ability, and melanoidin during heating and cooking It is a method for producing Tsukudani with high active oxygen scavenging ability, which is characterized by promoting production and enhancing active oxygen scavenging ability.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Selection of a raw material having a high active oxygen scavenging ability and / or a secondary raw material having a strong active oxygen scavenging ability will be described. Table 1 shows the results of measuring the active oxygen scavenging ability of the main raw materials and auxiliary raw materials used in the Tsukudani production. The active oxygen scavenging ability was measured by the method disclosed in the study of raw materials for Tsukudani that enhance the active oxygen scavenging ability [Makino and Okazaki, Kagawa Prefectural Industrial Technology Center Research Report, No. 1 (2000)]. In addition, the measured value is represented by replacing it with the activity of superoxide dismutase (SOD), an enzyme that specifically eliminates the superoxide anion radical, which is one type of active oxygen, as an example of the method of displaying the active oxygen scavenging ability of Tsukudani. , SOD-like activity (unit / g).

[0014]

[Table 1] ──────────────────── Raw material SOD-like activity (unit / g) ──────────────────── Nori N.D. Shiitake Mushroom 277 Kelp N.D. Matsutake N.D. Shimeji N.D. Fungus 275 Shijimi N.D. Clam N.D. Fluffy 367 Perilla fruit 1,281 Japanese pepper 5,260 Leaf pepper 916 Ammonia caramel 8,730 Caramel for general use 3,810 Tea extract 456,000 ──────────────────── N.D .: Less than detection limit

In this way, the active oxygen scavenging ability of the main raw materials and sub-raw materials used for the production of Tsukudani is measured, and from these, raw materials and sub-raw materials with high SOD-like activity are selected to produce Tsukudani. Thus, a product having a high ability to eliminate active oxygen can be manufactured.

The seasoning compounded so as to have a high ability to eliminate active oxygen will be described. Table 2 shows the measurement results of the melanoidin concentration and the active oxygen scavenging ability of the reaction solution when the main sugars used in Tsukudani production were heated together with the amino acid solution. First, a sugar aqueous solution having a concentration of 10% was prepared. The stock solutions of 7 kinds of amino acid solutions shown in Table 3 were used, and the mixing ratio with the sugar aqueous solution was 1: 1. Heating temperature and time is 100
C. and 1 hour. Table 2 shows the average of the values of the heated reaction solution with seven kinds of amino acid solutions for one kind of sugar. The melanoidin concentration is 400 wavelength of the spectrophotometer.
It was represented by the absorbance of the measurement sample in nm.

[0017]

[Table 2]     ─────────────────────────────         Sugar absorbance at 400 nm SOD-like activity (unit / g)     ─────────────────────────────      Xylose 81.1 294      Isomerized sugar 10.1 43.0      Sorbit 9.64 43.0      Amamir 7.44 34.5      Enzyme syrup 9.54 59.0      Hydrous crystalline glucose 9.95 35.9      Maltose 7.31 31.2      Upper white 4.05 33.8      Glucosamine 24.6 48.2     ─────────────────────────────

Since the melanoidin concentration and SOD-like activity were highest when the aqueous xylose solution was heated, it is expected that the use of this as a sugar raw material for seasonings will increase the active oxygen scavenging ability of Tsukudani.

Table 3 shows the results of measuring the melanoidin concentration and the active oxygen scavenging ability of the reaction solution when the main amino acid solution used in Tsukudani production was heated together with saccharides. Using 9 kinds of sugars shown in Table 2, a 10% concentration sugar aqueous solution was prepared. A stock solution was used as the amino acid solution, and the mixing ratio with the sugar aqueous solution was 1: 1. Heating temperature and time is 100 ℃, 1
It was time. Table 3 shows the average of the values of the heated reaction solution with 9 kinds of aqueous sugar solutions for one kind of amino acid solution.

[0020]

[Table 3]  ───────────────────────────────────   Total nitrogen (%) salt (%) pH extract content of amino acid solution SOD-like activity at 400 nm   Type (%) absorbance (unit / g)  ───────────────────────────────────       Light mouth 2.0 20.0 5.0 14 4.75 10.7       Light mouth 2.0 18.5 5.0 16 7.22 21.2       Dark mouth 2.4 18.5 5.0 19 18.3 32.2       Dark mouth 2.2 18.0 5.0 21 18.5 54.7       Dark mouth 3.0 21.0 5.1 28 32.5 166       Light mouth 3.0 22.0 5.1 22 11.9 46.0       Dark mouth 3.0 12.0 5.2 29 34.3 154  ───────────────────────────────────

It was observed that the melanoidin concentration and SOD-like activity tended to be higher when the amino acid solution of the thick mouth type with a total nitrogen concentration of 3% was heated. Therefore, when these were used as the amino acid raw material of the seasoning, the active oxygen of Tsukudani was cooked. Higher erasability is expected.

Regarding the heating temperature and time, it is disclosed that the higher the temperature and the longer the time, the more melanoidin is produced [Lee, PS, Modeling the Maillard reac.
tion, American Chemical Society Symposium Series, C
hapter 7 (1995); Lee, GD & Kwon, JH, The use
of response surface methodology to optimize the Mai
llard reaction to produce melanoidins with high an
tioxidative and antimutagenic activities, Internati
onal Journal of Food Science & Technology, Vol. 33
(1998)].

[0023]

[Function] Sugar, amino acid solution, which produces a large amount of melanoidin,
By adding a seasoning for Tsukudani using soy sauce and a seasoning, the concentration of melanoidin in Tsukudani is increased and the active oxygen scavenging ability is increased.

Amino acid solution containing high concentration of sugar and amino acid,
By using soy sauce and a seasoning, the concentration of melanoidin in Tsukudani is increased and the active oxygen scavenging ability is increased.

By using the main raw material and the sub-raw material having a strong active oxygen scavenging ability, the effect of increasing the active oxygen scavenging ability of Tsukudani is enhanced.

[0026]

The details of the present invention will be described with reference to examples. The invention is not limited in any way by these examples.

Example 1 180 g of desalted and boiled butterbur was seasoned with 30 ml of concentrated soy sauce, 40 ml of concentrated amino acid solution, 3.25 g of xylose, salt, sugar, citric acid, mirin, stevia,
When 93 g of a seasoning in which isomerized sugar, sorbitol, sodium glutamate, and xanthan gum are mixed is added, 7.5 g of Japanese pepper and 8 g of caramel as additional raw materials are added, and the mixture is heated and cooked. When the Brix value of the seasoning liquid reaches 50, The heating operation was completed and an invention product was prototyped. Further, a light soy sauce was used in place of the dark soy sauce, a light amino acid solution was used in place of the strong amino acid solution, and xylose, Japanese pepper and caramel were not added, and cooked in the same manner as the invented product was used as a conventional product.

Comparing the active oxygen scavenging ability of Tsukudani of Example 1, the SOD-like activity of the conventional product was 87 units / g, whereas the value of the invention product was about 8 times 716 un.
It was g / it, and it was confirmed that the invention product has a high ability to eliminate active oxygen (Fig. 1).

Table 4 shows the results of a sensory test conducted on the conventional product and the invention product by members who were organized by eight panelists consisting of cooking and cooking simmering specialists. However, the numbers in Table 4; number of panelists Evaluation method: good or bad (2-point evaluation method).

[0030]

[Table 4]    ────────────────────────────────     Kind of Tsukudani Good Bad Overall rating    ────────────────────────────────       Conventional product 8 0 Good    ────────────────────────────────       Invention product 8 0 Good    ────────────────────────────────

It was confirmed that the invented product has the same taste as the product as in the conventional product.

EXAMPLE 2 20 g of dried shiitake mushrooms were reconstituted with water, and 27 m of thick soy sauce was added.
L, concentrated mouth amino acid solution 35 mL, xylose 2.7 g, starch syrup, sugar, sodium glutamate, glycine, inosinic acid, guanylic acid, 73 g of a seasoning mixture was added, and tea extract 0.69 g and caramel as auxiliary materials. 2.7 g was added and the mixture was heated and cooked, and when the Brix value of the seasoning liquid reached 60, the heating operation was terminated, and an invented product was prototyped. Further, thin soy sauce was used in place of the concentrated soy sauce, thin amino acid solution was used in place of the concentrated amino acid solution, and xylose, tea extract, and caramel were not added, and cooked in the same manner as the invented product was used as a conventional product.

Comparing the active oxygen scavenging ability of the Tsukudani of Example 2, the SOD-like activity of the conventional product was 344 units / g.
In contrast, the value of the invention product is about 20 times 6950
It was unit / g, and it was confirmed that the invention product has a high ability to eliminate active oxygen (FIG. 2).

Table 5 shows the results of a sensory test performed on the conventional product and the invention product by members who were organized by eight panelists consisting of cooked and boiled simmering specialists. However, the numbers in Table 5; number of panelists Evaluation method: good or bad (two-point evaluation method).

[0035]

[Table 5]  ────────────────────────────────   Kind of Tsukudani Good Bad Overall rating  ────────────────────────────────     Conventional product 8 0 Good  ────────────────────────────────     Invention product 8 0 Good  ────────────────────────────────

It was confirmed that the invented product has the same taste as the conventional product as the conventional product.

Example 3 40 g of dried seaweed raw material, 60 mL of concentrated soy sauce, 90 mL of concentrated amino acid solution, 6.3 g of xylose, sugar, sorbitol, starch syrup, sodium inosinate, sodium glutamate, citric acid, stevia extract, licorice extract, tamarind Seasoning 1 in which seed polysaccharide and xanthan gum are mixed
58 g was added, 6 g of caramel was further added as an auxiliary material, and the mixture was heated and cooked, and when the Brix value of the seasoning liquid reached 43, the heating operation was terminated and an invention product was prototyped. Further, a thin soy sauce was used in place of the concentrated soy sauce, a thin amino acid solution was used in place of the concentrated amino acid solution, and xylose and caramel were not added.

Comparing the active oxygen scavenging ability of the Tsukudani of Example 3, the SOD-like activity of the conventional product was 167 units / g.
However, the value of the invention product is about 1.5 times 250.
It was unit / g, and it was confirmed that the invention product has a high ability to eliminate active oxygen (FIG. 3).

Table 6 shows the results of a sensory test performed on the conventional product and the invention product by members organized by eight panelists who are experts in cooking Tsukudani. However, the numbers in Table 6; number of panelists Evaluation method: good or bad (two-point evaluation method).

[0040]

[Table 6]    ────────────────────────────────     Kind of Tsukudani Good Bad Overall rating    ────────────────────────────────      Conventional product 8 0 Good    ────────────────────────────────      Invention product 8 0 Good    ────────────────────────────────

It was confirmed that the invented product has the same taste as the conventional product as the conventional product.

EFFECTS OF THE INVENTION According to the present invention, it is possible to produce Tsukudani which has a high ability to eliminate active oxygen, and has the effect of improving the health image.

[Brief description of drawings]

FIG. 1 is a graph showing the difference in active oxygen scavenging ability between Tsukudani produced in Example 1 and a conventional product.

FIG. 2 is a graph showing the difference in active oxygen scavenging ability between Tsukudani produced in Example 2 and a conventional product.

FIG. 3 is a graph showing the difference in active oxygen scavenging ability between Tsukudani produced in Example 3 and a conventional product.

   ─────────────────────────────────────────────────── ─── Continued front page    F term (reference) 4B018 LB03 LB05 LB10 MD18 ME06                       MF04                 4B036 LC06 LF19 LH09 LH14 LH29                       LH33 LH37 LP01                 4B042 AC04 AD09 AG12 AK07 AK10                       AP02

Claims (6)

[Claims] 1. A Tsukudani cooked with at least one of a seasoning, a raw material and a sub-raw material, which has a high active oxygen scavenging ability and is used, which has a high active oxygen scavenging ability. 2. The above seasoning is prepared by using sugar, an amino acid solution, soy sauce, a seasoning and a part or all of a food additive so as to enhance active oxygen scavenging ability. Tsukudani with high active oxygen scavenging ability of 1. 3. The Tsukudani with high active oxygen scavenging ability according to claim 1 or 2, wherein the seasoning is blended using an amino acid solution containing at least high concentrations of sugar and amino acid. 4. A part or all of a seasoning, a raw material having a high active oxygen scavenging ability, and a sub-raw material having a strong active oxygen scavenging ability are selected and used for production. A method for producing Tsukudani, which has a high ability to eliminate active oxygen. 5. The method for producing Tsukudani according to claim 4, wherein the production of melanoidin is promoted at the time of cooking to increase the active oxygen scavenging ability. 6. The method for producing Tsukudani according to claim 4, wherein the seasoning is a mixture prepared by using an amino acid solution containing at least high concentrations of sugar and amino acid to accelerate melanoidin production during cooking.