JP2003219812A - Agent for food processing - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an agent for food processing, increasing brightness and gloss of the food and excellent in their durability and moisture retention. <P>SOLUTION: This agent for food processing contains a sugar alcohol mixture obtained by reducing starch sugar and a fermented seasoning. The agent for food processing further contains starch. A sorbitol content in the whole sugar alcohol in the sugar alcohol mixture is preferably 30-80 w/w%. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food processing agent which has enhanced gloss and luster and is excellent in its durability and moisturizing property.

[0002]

2. Description of the Related Art Conventionally, when processing prepared foods,
Tsuya is important because it not only improves the appearance of the dish, but also adds a sense of quality and enhances the commercial value of prepared foods. The addition of this terri or luster to prepared foods is especially devised in Japanese food. In addition, a cooking method has been handed down to produce teriyaki, shiny and irisawa by using mirin, fermented seasoning, mirin-style seasoning, soy sauce and the like. On the other hand, in order to enhance the functions of shine and luster, complex seasonings have been developed in which these seasonings are processed or various seasonings are mixed. However, the balance between the luster and luster and the color tone of the ingredients is natural and beautiful, and there is no food processing agent that keeps the luster and luster, and the present situation relies on ingenuity of cooking. Also, simmered foods such as stewed potatoes, potatoes, and vegetables are relatively difficult to get shiny and shiny, and simmered foods are often cooked in a mixed state of vegetables, fish, and meat. Therefore, simply adding a luster or luster to give luster and luster to the whole dish causes an unnatural feeling and is unnatural, and it also affects the texture and taste, so it will be a dish that is not suitable for the original cooking. There is also. A versatile food processing agent that meets such needs is desired. Therefore, as an appearance, the surface of the cooked ingredient has a feeling of wetness, and the luster and luster are maintained.
Also, with a relatively well-balanced seasoning in terms of taste,
It is desired to develop a food processing agent that has a seasoning component that is well permeated inside and that has a function of being retained on the surface for a long time.

[0003]

SUMMARY OF THE INVENTION The present invention has been made in view of such a situation, and enhances the persistence and persistence of ginger and luster after cooking, and the natural feeling after cooking of the color tone of ingredients. And its retention, the taste of the cooked ingredients,
An object of the present invention is to provide a food processing agent that comprehensively retains moisturizing properties, moisturizing sensations, and their sustainability, as well as functions that enhance the original flavor.

[0004]

Means for Solving the Problems To outline the present invention, the first invention relates to a food processing agent containing a sugar alcohol mixture obtained by reducing starch sugar and a fermented seasoning, and the second invention is starch. Related to the first invention containing a class.

The inventors of the present invention have made earnest studies on the development of a food processing agent having the above-mentioned function, and as a result, by combining a sugar alcohol mixture obtained by reducing starch sugar and a fermented seasoning, territories and luster The present invention has completed a food processing agent that has a strengthening effect and its sustainability, and a moisturizing effect, and that can utilize the original characteristics of cooking.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. The food processing agent of the present invention contains a sugar alcohol mixture obtained by reducing starch sugar (hereinafter referred to as a sugar alcohol mixture) and a fermented seasoning as active ingredients. The sugar alcohol mixture or the fermented seasoning alone does not sufficiently enhance the luster and luster, and thus a processing agent for food that satisfies the above-mentioned problems cannot be obtained. Further, the above-mentioned effects cannot be satisfied even if the sugar alcohol mixture according to the present invention contains only one arbitrary compound.

Starch sugar is obtained by hydrolyzing starch. The origin of starch is not particularly limited, such as grains, seeds and rhizomes. Examples of this include glutinous rice, glutinous rice, corn, wheat, barley, potatoes, sweet potatoes, potatoes,
Canna, tapioca, etc. can be mentioned. Hydrolysis may be performed according to a conventional method. Examples of this include acid hydrolysis and enzymatic hydrolysis. The starch sugar obtained by hydrolysis may be reduced by a conventional method, and an example thereof is a high pressure catalytic reduction method. The sugar alcohol mixture thus obtained contains various sugar alcohol compounds obtained by reducing glucose and / or various glucooligosaccharides depending on the degree of starch hydrolysis. The properties of the sugar alcohol mixture are:
There is no particular limitation such as solid such as powder and liquid. Among these,
The ratio of sorbitol to total sugar alcohol is 5w / w
% Sugar sugar mixtures are preferred, and sugar alcohol mixtures containing a sorbitol proportion of 30-80 w / w% are particularly preferred. The ratio of sorbitol is 30w
When it is / w% or more, it becomes particularly excellent in the luster of cooked prepared foods, the enhancement of luster, its sustainability, and the moisturizing property. On the other hand, if the ratio of sorbitol exceeds 80 w / w%,
Although the above-mentioned effect is observed when the ratio of sorbitol is 30 w / w% or more, the effect is weakened. Further, since the influence of sweetness due to the sugar alcohol mixture becomes strong, it is necessary to consider the sweetness due to the food processing agent, and the operation in cooking becomes complicated. The other composition of the sugar alcohol mixture is not particularly limited. As an example of a suitable sugar alcohol mixture,
The total weight ratio of sugar alcohol to the total weight is 70 w / w%
And the sugar alcohol composition of sorbitol, maltitol, trisaccharide alcohol, and tetrasaccharide alcohol or more is 40 to 50, 40 to 50, 8 to 13, and 2-1 respectively.
Mention may be made of mixtures consisting of 0 w / w%. Here, the number attached to the sugar alcohol represents the degree of polymerization of glucose. For example, trisaccharide alcohol and tetrasaccharide alcohol means that glucose has α-1,4 bond and / or α-1,6.
It shows a sugar alcohol obtained by reducing 3 and 4 sugars respectively bound to each other.

The fermented seasoning referred to in the present invention is basically fermented by adding salt based on the tax exemption measure for intoxication of alcoholic beverages, and according to the purpose such as sugar raw material, rice koji, fermented alcohol. It is a brewed seasoning produced by adding the above-mentioned auxiliary materials. The manufacturing process consists of a fermentation process and an aging process. In the fermentation process, steamed sugar raw material, rice koji, yeast and salt are mixed and fermented without mash. The fermented mash is squeezed and filtered to separate juice and lees. In the next ripening step, this juice is added to rice koji, saccharified and aged, and after aging, pressed and filtered to separate juice and lees. The squeezed juice is lowered, clarified and finish filtered to obtain a fermented seasoning for the liquid content. Further, in the present invention, a fermented seasoning concentrated or powdered by a conventional method can also be used. There is no particular limitation on the concentration or pulverization method.

The food processing agent of the present invention may contain a sugar alcohol mixture and a fermented seasoning as active ingredients. By including these, the characteristics of the above-mentioned problems to be possessed can be maintained. In particular, the food processing agent of the present invention is excellent in the moisturizing property and wet feeling of the surface portion of ingredients such as prepared foods after cooking. As it has excellent moisturizing properties,
The decrease in water content with the passage of time after cooking is reduced, and the decrease in wet feeling after cooking is also reduced. The method of mixing the active ingredients described above is not particularly limited, and the processing agent for food of the present invention may be any method of mixing powders with each other, partially mixing with a liquid material, or diluting. The product may be in the form of powder, slurry or liquid. The food processing agent of the present invention may contain at least a sugar alcohol mixture and a fermented seasoning, and preferably the fermented seasoning is 1 to 20 w / w.
Any composition may be used as long as it is contained in the range of%. As a suitable example, a composition containing a sugar alcohol mixture and a fermented seasoning at 30 and 17 w / w%, respectively can be mentioned.

In the food processing agent of the present invention, the sugar alcohol mixture and the fermented seasoning contain starches to synergistically enhance the luster and luster of the food after cooking.
The starches that can be used in the present invention are not particularly limited as long as they can be used for food. Examples thereof include corn starch, potato starch, sweet potato starch, wheat starch, rice starch, sago starch, modified starch and the like. The modified starch may be one that can be used for food, and examples thereof include dextrin, oxidized starch, crosslinked starch, starch ester, starch ether, graft copolymer, pregelatinized starch, amylose, fractionated amylose, heat-moisture treated starch, and the like. To be The increase in viscosity due to gelatinization of starch prevents the flow of water etc. from the surface of ingredients such as prepared foods after cooking. This makes it possible to retain a sugar alcohol mixture, etc., which has an effect on shine, gloss enhancement, its durability, and moisturizing property, on the surface of the ingredient,
Improves the persistence of shine, gloss, and moist feeling. In addition, starch forms a film on the surface of ingredients. As a result, the surface of the ingredient is protected, and the natural glossiness of the ingredient after cooking and its durability are improved. The starch content is preferably 0.1 to 10 w / w%. When it is 0.1 w / w% or more, it is shiny, shiny,
It is particularly preferable from the viewpoint of the natural feeling of glossiness of the ingredients and its durability. However, if it exceeds 10 w / w%, the viscosity of the liquid part in the prepared food becomes too high due to gelatinization of starches, so that the operation in cooking becomes complicated. As a suitable example, a composition containing a sugar alcohol mixture, a fermented seasoning, and starch at 30, 17 and 4 w / w% respectively can be mentioned.

There are no particular restrictions on the other components of the food processing agent of the present invention. Therefore, a sugar alcohol mixture, a fermented seasoning, and those containing these and starches may be used, and additives and the like can be mixed and contained. Further, other seasonings and / or alcoholic beverages can be mixed and contained in advance. Examples of additives and the like include oligosaccharides, polysaccharides, acidulants, bitters, pastes, flavors, thickening stabilizers, colorants, gelling agents, color formers, preservatives, dispersants, antioxidants. , Shelf life improver, emulsifier, spice, flavor, enzyme,
In addition to organic acid salts, various amino acids, amino acid salts, etc., inorganic salts such as potassium chloride, amino acid-based and nucleic acid-based umami components,
Examples thereof include animal protein hydrolysates, plant protein hydrolysates, amino acid seasonings, seaweeds, seafood, meats, mushrooms, yeasts, and extracts of bonito flakes. The above-mentioned other seasonings and / or liquors are not particularly limited as long as they can be used for cooking. By including these, the operation during cooking can be simplified, and the components effective for the effect of the food processing agent of the present invention can be uniformly dispersed in advance. Examples of the other seasoning mentioned above include soy sauce, vinegar, miso, fish soy sauce, salt and the like. Furthermore, by containing alcohol, it is possible to obtain the antiseptic effect of the luster and luster of the present invention by the alcohol contained in alcohol. Examples of alcoholic beverages include sake, mirin, wine, shochu, miscellaneous sake, and brewing alcohol. Among the above-mentioned other seasonings and / or liquors, soy sauce and sake containing a polyhydric alcohol as a component are preferable. The contents of the additives and the above-mentioned other seasonings may be appropriately selected according to the cooking method and the like.

Among the above-mentioned additives and the like, it is particularly preferable to contain an oligosaccharide. The oligosaccharides have a synergistic effect with the sugar alcohol mixture contained in the food processing agent of the present invention, whereby the luster and gloss effects are further enhanced. The oligosaccharide as used in the present invention is not particularly limited as long as it is a saccharide having a polymerization degree of 2 to 10 formed by condensing a monosaccharide such as aldose, ketose, deoxy sugar, amino sugar and uronic acid and / or a derivative thereof. As the kind of oligosaccharide, any one of homooligosaccharide or a mixture thereof which produces one kind of monosaccharide by hydrolysis, heterooligosaccharide which produces two or more kinds of monosaccharide by hydrolysis or a mixture thereof, and any mixture thereof are used. be able to. Examples of homooligosaccharides include glucooligosaccharides having glucose as a constituent sugar, and glucosaminooligosaccharides having glucosamine as a constituent sugar, and examples of glucooligosaccharides include maltose, isomaltose, and nigerose.
Kojibiose, trehalose, maltotriose, isomaltotriose, panose, maltotetraose,
Maltohexaose, maltoheptaose, cellooligosaccharide and the like can be mentioned. These oligosaccharides are not particularly limited in their production method, origin and the like. For example, isolation of natural substances, hydrolysis of polysaccharides, transglycosylation reaction, condensation and the like can be mentioned. Of these, oligosaccharides obtained by hydrolyzing starch can be preferably used. As an example of this, iso-oligo [manufactured by Mieka Food Co., Ltd.] S.
-200 [manufactured by Japan Corn Starch Co., Ltd.] can be mentioned. The amount of oligosaccharide added is not particularly limited, and the method of mixing the components and the shape of the product may be the same as described above.

It is also preferable to add a polysaccharide (hereinafter referred to as a polysaccharide) excluding the above-mentioned starch as an additive or the like. Polysaccharides, like when containing starches,
It is used to obtain the effect of preventing water, etc. from flowing down on the surface of ingredients after cooking due to increased viscosity. Therefore, it is particularly preferable to use a material that has the effect of increasing the viscosity in an aqueous solution. The starch is gelatinized by cooking with the food-processing agent of the present invention containing the starch, but the physical property change is reduced by the effect of preventing the aging of the starch by the sugar alcohol mixture, particularly sorbitol. . Therefore, in the food processing agent of the present invention, the amount of the polysaccharide added can be adjusted to such an extent that it does not affect the texture of the cooked ingredient. Specifically, it may be about 0.1 w / w%. The origin of the polysaccharide is not particularly limited, and as an example of this,
Glycogen, cellulose, inulin, pullulan, mannan, chitin, agar, pectin, alginic acid, glucomannan, carrageenan, chitosan, polysaccharides derived from seeds such as guar gum, polysaccharides derived from sap such as gum arabic, xanthan gum, Examples include polysaccharides derived from microorganisms such as curdlan.

The food processing agent of the present invention can be used for all foods that require luster and luster, and the type of food used is not particularly limited. For example, it may be used for confectionery, prepared foods, processed foods and the like. Especially, it can be preferably used for prepared foods. The prepared food is prepared by cooking cereals, potatoes, seeds, beans, seafood, poultry, eggs, vegetables, mushrooms, algae and mixtures thereof. The cooking method mentioned here is not particularly limited, and examples thereof include baking, roasting, frying, frying, steaming, boiling, boiling, and the like, and any method can be preferably used. The above-described effects of the present invention can be obtained by using the food processing agent of the present invention in any food. Furthermore, the food processing agent of the present invention has excellent moisturizing properties. This reduces the change in water content during storage of the food after cooking, and provides a moist feeling immediately after cooking,
There is little change in the taste components, and there is little deterioration in taste due to storage.

The amount of the food processing agent of the present invention used may be based on the amount of sorbitol contained therein, and the sorbitol content relative to the total weight of the cooked product may be 0.08 w / w% or more, but is sufficient. The range showing such an effect is 0.15 to 5.3 w / w% with respect to the total weight of the food. Meanwhile, 5.
If it exceeds 3 w / w%, the effects such as the appearance, moisture retention and wet feeling of the ingredients after cooking such as the luster, luster and its durability can be sufficiently obtained, but the flavor to foods Is unfavorable because of the large influence of Further, it is also suitable to use the food processing agent of the present invention mixed with other seasonings, and it produces a luster effect. Examples of seasonings that can be mixed with the food processing agent of the present invention include soy sauce, miso, mirin, vinegar and the like. The method of use is not particularly limited,
It can be used according to a general method for using a food processing agent, such as putting it in boiling water and boiling it as it is, sprinkling it on the surface of a cooked product, applying it, or applying it. In addition, it may be used before, during, or after cooking, and may be divided into several times.

[0016] Thus, according to the present invention, enhancement and sustainability of grated radish and luster after cooking, natural feeling and retention of color tone of ingredients after cooking, taste of cooked ingredients, moisturizing property. , A moist feeling, and their sustainability, and a function to enhance the original flavor, and the like, a sugar alcohol mixture and a fermented seasoning, and a food processing agent containing these and starches as active ingredients Will be provided.

[0017]

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

Example 1 The effect of a sugar alcohol mixture on the glossiness of cooked ingredients was examined. A seasoning liquid consisting of the basic composition shown in Table 1 (hereinafter referred to as the basic composition) is used as a fermented seasoning M
^TM [manufactured by Takeda Pharmaceutical Co., Ltd.] 2.2 g, and as a sugar alcohol mixture, SE30, SE57, or SE600
2.6 g of [all are manufactured by Nikken Chemical Co., Ltd., composition is shown in Table 2] was added and sufficiently stirred (invention 1, invention 2, and invention 3). As a control, fermented seasonings, SE30, SE57, or SE600 in the basic formulation
The mixture was agitated in the same manner as above (Control Example 1, Control Example 2, Control Example 3, and Control Example 4). After stirring, the mixture was heated and boiled, and 1 commercial frozen potato was added.
This was reboiled, heated on a low heat for 20 minutes, then allowed to cool at room temperature for 10 minutes, and the glossiness was measured. Gloss measurement is
Gloss Meter Model 801A Gloss Analysis
It was performed by sis System [Tricortex Co., Ltd.]. As a result, Invention 1 and Invention 2 are Comparative Examples 1 to 1.
The glossiness was significantly higher than that of any of the four. Furthermore, the invention 3 consisting of a sugar alcohol mixture having a high proportion of sorbitol had a significantly higher gloss than the invention 1 and the invention 2, and the difference from the control examples 1 to 4 was very large. On the other hand, the comparative examples 1 to 4 have the same glossiness,
There was no significant difference. Therefore, it was revealed that the food processing agent containing the sugar alcohol mixture and the fermented seasoning significantly increases the glossiness, that is, the gloss and gloss. Furthermore, when a sugar alcohol mixture with a high proportion of sorbitol is used,
It became clear that it was particularly effective in enhancing gloss.

[0019]

[Table 1]

[0020]

[Table 2]

Example 2 The effect of the added amount of the sugar alcohol mixture on the glossiness of the ingredients after cooking was examined. 2.2 g of fermented seasoning (Ami Shirube M ^™ ) and sugar alcohol mixture (SE6)
00) 2.6 g (Invention 3 described above) or 5.3 g (Invention 4) was added and thoroughly stirred. As a control, only the fermented seasoning was added to the basic formulation and stirred in the same manner (Control Example 1). After stirring, as in Example 1, a commercially available frozen taro was cooked and then allowed to cool, and the glossiness was measured.
As a result, when the present invention 3 and the comparative example 1 are compared, the difference in glossiness between the present invention 3 and the comparative example 1 is very high and enhancement of gloss and luster is recognized, as in the case of the example 1. It was Furthermore, in Invention 4 in which the added amount of the sugar alcohol mixture was increased, the glossiness, that is, the gloss and gloss were significantly enhanced as compared with Invention 3, and the difference from Control Example 1 was remarkable. Therefore, it was revealed that the gloss and gloss of the sugar alcohol mixture increased remarkably depending on the added amount.

Example 3 The effect of the combined use of a sugar alcohol mixture and starch on the glossiness of cooked ingredients was examined. Fermented seasoning (Taste Shirube M ^™ ), sugar alcohol mixture (SE6
00) and Pine Ace 1 (manufactured by Matsutani Chemical Co., Ltd.) as starches in an amount of 2.2 g, 5.3 g and 0.4 g, respectively, in the combinations shown in Table 3 and stirred. As a control, add only fermented seasoning to the basic formulation,
Similarly, the mixture was stirred (Control Example 1). In addition, Comparative Example 1 was prepared by adding starches to Comparative Example 1. After stirring, as in Example 1, a commercially available frozen taro was cooked and then left to cool. After cooling, the glossiness was measured as described above, and the difference between the measured glossiness and the glossiness of Control Example 1 was determined. Gloss meter Model 801A Gl
It was performed using an oss Analysis System [Tricortex Co., Ltd.]. The gloss meter displays the specular reflectance on the surface of the object to be measured as the glossiness and displays this as a numerical value. The results are shown in Table 3.

[0023]

[Table 3]

From Table 3, the present invention 5 containing the fermented seasoning, the sugar alcohol mixture, and the starch is the present invention 4,
The glossiness was much higher than that of Comparative Examples 1 and 5. The difference (81) between Invention 5 and Control Example 1 is higher than the sum (26) of the difference (10) between Control Example 5 and Control Example 1 and the difference (16) between Invention 4 and Control Example 1. It was a thing. Therefore, it was clarified that the addition of starch to the sugar alcohol mixture and the fermented seasoning has a synergistic effect on the enhancement of glossiness, that is, gloss and gloss.

Example 4 The effect of the addition of polysaccharides and / or oligosaccharides as additives on the glossiness of the surface of cooked ingredients was examined. First,
The effect of the addition of polysaccharides on the glossiness was investigated. The sugar alcohol mixture (SE600) and the fermented seasoning (Ami Shirube M ^™ ) were added to the basic formulation in an amount of 2.6 g and 2.
2 g (the above-mentioned present invention 3) was added, and 0.02 g of monate gum GS (manufactured by Dainippon Pharmaceutical Co., Ltd.) was added as a polysaccharide (the present invention 6), and stirring and water adjustment were carried out in the same manner as in Example 3. After cooking, heating and cooling, the glossiness was measured in the same manner as in Example 3. As a result, the present invention 6 containing a polysaccharide
Has a higher glossiness, and the difference in glossiness from Invention 3 is 9. Next, the effect of addition of oligosaccharides on the glossiness of the surface of the ingredients after cooking was examined. The above-mentioned sugar alcohol mixture, fermentation seasoning, and polysaccharide were added to the basic composition in an amount of 5.3 g, 2.2 g, and 0.02 g, respectively, and 0.4 g of Pine Ace 1 as starch (invention 7). , And further oligosaccharides as iso-oligo [Mieka Food Co., Ltd.
Manufactured by the present invention was added (invention 8), the mixture was stirred, and heated and allowed to cool in the same manner as described above. After cooling, the glossiness was measured and the difference between the glossiness of the invention 8 and the glossiness of the invention 7 was obtained. As a result, the present invention 8 to which oligosaccharide was added had a significantly higher glossiness than the present invention 7, and the difference was 40, which was a very large value. Therefore, it was revealed that it is preferable to use polysaccharides and / or oligosaccharides as additives to the food processing agent of the present invention, and particularly oligosaccharides are very useful.

Example 5 Chikuzen-ni was cooked using 1000 ml of the seasoning liquid having the composition shown in Table 4 using the food-processing agent having the composition of the present invention 8 (a cooking example using the present invention, hereinafter, Cooking Example 1). That). As ingredients, 100 g of chicken meat, 80 g of shiitake mushrooms, 40 g of soybeans, 160 g of bamboo shoots, 160 g of carrots, and 160 g of carrots were used, and these were subjected to pretreatment such as peeling and cutting. These were cooked while boiling for about 40 minutes, allowed to cool to room temperature, wrapped, allowed to stand under refrigeration at 5 ° C. for 48 hours, and then the glossiness of the chicken surface was measured with the above gloss meter. The glossiness was measured at 0, 24, and 48 hours after 0 hour immediately after cooling to room temperature. As Reference Example 1 and Reference Example 2, the seasoning liquids having the formulations shown in Table 4 were used, and pretreatment, heating, cooling, and gloss measurement were performed in the same manner. Comparative Example 6 used in Reference Example 1 is a fermented seasoning (Taste Shirube M ^™ ), starches (pine ace 1),
And oligosaccharides (isooligo) are 10, 20,
And 70 w / w%, and in Reference Example 2, sugar was used in place of the food processing agent.

[0027]

[Table 4]

As a result, the glossiness of the chicken surface at 0 hours, that is, the luster and gloss, was highest in Cooking Example 1, followed by Reference Example 1, and the lowest in Reference Example 2, and the glossiness between each example was The difference was significant. This trend is 24 and 4
The same was true after storage for 8 hours. Also, cooking example 1
The glossiness of Reference Example 1 after 48 hours of storage was significantly higher than that of Reference Example 2 at 0 hours, and had a long lasting luster and luster. Furthermore,
In Cooking Example 1, the natural feeling after cooking of the color tone of the ingredients was particularly excellent as compared with Reference Examples 1 and 2, and there was no deterioration even after 48 hours, and the durability was also excellent. . When all the foodstuffs were eaten at the time of measuring the glossiness, in Cooking Example 1, the taste that had permeated the surface and inside of the ingredient immediately after cooking was not lost during refrigeration, and there was no difference in water content immediately after cooking. It was a particularly suitable boiled Chikuzen. In the comprehensive evaluation, Cooking Example 1 was the highest, followed by Reference Example 1,
Reference example 2 was the lowest. Therefore, the food processing agent of the present invention has a luster, enhancement of gloss and its persistence, and a natural feeling of the color tone of ingredients and its persistence, and the goodness of seasoning by cooking and the penetrability of seasoning are It had good functions as a processing agent for foods, and also had little deterioration in moisturizing property and wet feeling.

Example 6 Teriyaki seaweed Using the food processing agent of the present invention 8, 90 g of seaweed is soaked in a seasoning solution having the composition shown in Table 5 for 20 minutes, baked in an oven at 190 ° C. for 10 minutes, and seasoned with a brush. Teriyaki was cooked by repeating the operation of applying the liquid and baking for 1 minute (cooking example using the present invention, hereinafter referred to as cooking example 2). The cooked product was allowed to cool to room temperature, wrapped, left to stand under refrigeration at 5 ° C. for 48 hours, and then the glossiness was measured with the above-described gloss meter. The glossiness was measured at 0, 24, 0 hours immediately after cooling to room temperature.
And after 48 hours. As a control, the seasoning liquid in Reference Example 3 in Table 5 was used and cooked in the same manner.

As a result, as in Example 5, in Cooking Example 2 using the present invention 8, compared to Reference Example 3, the gloss immediately after cooking was finished in a natural feeling and the glossiness, that is, the gloss, It was glossy. Furthermore, the glossiness of Cooking Example 2 is higher than that of Reference Example 3 even after 48 hours have passed,
The natural luster was maintained. Furthermore, when a sensory test was performed, the taste of the surface of the ingredients immediately after cooking and the taste permeated into the ingredients were not lost during refrigeration, and the moisture content between immediately after cooking and after 48 hours of refrigeration I don't feel any difference,
It was a good teriyaki. Therefore, the food processing agent of the present invention has a shine, a gloss enhancement and its persistence, and also has a natural feeling after cooking of the color tone of the ingredients and its persistence, and the goodness and seasoning of the flavor by cooking. It has a good function as a food processing agent and has a good permeability and a small reduction in moisturizing property and wet feeling.

[0031]

[Table 5]

Example 7 30 ml of the food processing agent of the present invention 8 was added to 4 eggs to cook thick-boiled eggs, which were cooled to room temperature and then wrapped in wrap and left at room temperature (cooking example using the present invention , Hereinafter referred to as Cooking Example 3). The weight of the thick-boiled egg was measured at the start of the standing and during the standing, and the weight change rate was calculated by the following mathematical formula (Equation 1).
As a control, 30 ml of Hon-Mirin was added instead of the present invention 8, and cooking, standing, and weight measurement were performed in the same manner (Reference Example 4). The result is shown in FIG.

[0033]

[Equation 1]

As shown in FIG. 1, the thick roasted egg of Cooking Example 3 using the present invention 8 has a smaller weight change rate than the thick roasted egg of Reference Example 4 at any of the storage times measured. The difference in the rate of change in weight between Reference Example 4 and Reference Example 4 tended to increase with the lapse of storage time. Therefore, the processing agent for food of the present invention, during the preservation of the food cooked using the processing agent for food, there is little decrease due to evaporation of moisture, etc., the moisturizing property of the food after cooking. Further, it was revealed that the moist feeling immediately after cooking is excellent.

[0035]

Industrial Applicability As described above in detail, the food processing agent of the present invention is used for enhancing the luster and gloss and its sustainability, the natural feeling of the color tone of ingredients and its retention, the moisturizing property and the moistening property. It has a comprehensive feel, a good taste on the surface of ingredients and their sustainability, and a function to enhance the original taste, and can be effectively used for food processing and cooking.

[Brief description of drawings]

FIG. 1 is a diagram showing the rate of change in weight of sautéed eggs during storage.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor ▲ Yoshi ▼ Yoshio Hama             34-1 Seta, Otsu City, Shiga Prefecture             Central Research Institute Co., Ltd. (72) Inventor Hideki Matsuda             Shijogyo-ku, Kyoto-shi, Kyoto Prefecture             No. 20 town Tora Shuzo Co., Ltd. Head office (72) Inventor Junichi Hiramatsu             34-1 Seta, Otsu City, Shiga Prefecture             Central Research Institute Co., Ltd. F-term (reference) 4B035 LC16 LG19 LG21 LG48 LK08                       LK19                 4B047 LB09 LE01 LG25 LG59 LG63

Claims (4)

[Claims] 1. A food processing agent comprising a sugar alcohol mixture obtained by reducing starch sugar and a fermented seasoning. 2. The ratio of sorbitol to the total sugar alcohol in the sugar alcohol mixture is 30 to 80 w / w.
%, The food processing agent according to claim 1. 3. The processing agent for food according to claim 1, which contains starch. 4. The food processing agent according to claim 3, which contains starch in an amount of 0.1 to 10 w / w%.