JP2005013227A - Method for keeping quality of processed product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for keeping the quality of a processed product, to provide the processed product produced by using the method for keeping the quality of the processed product, and to obtain a quality keeping agent for the processed product. <P>SOLUTION: This method for keeping the quality of the processed product comprises making the product contain a saccharide derivative of α,α-trehalose and a sequestrant. The processed product is produced by using the method for keeping the quality of the processed product. The quality keeping agent contains the saccharide derivative of α,α-trehalose and the sequestrant as active ingredients. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for maintaining the quality of a processed product containing a carbohydrate derivative of α, α-trehalose and a metal sequestering agent, a processed product having the quality maintained by using this method, and α, α. -It relates to a quality-preserving agent for processed products containing a sugar derivative of trehalose and a sequestering agent as active ingredients.

  Processed products such as marine products, processed meat products, retort meat, noodles, soy vegetables, pickles, confectionery, boiled, boiled, sauces, miso or soy sauce, and other foods and beverages such as seasonings, cosmetics, Quasi-drugs, pharmaceuticals, feeds, feeds, pet food, miscellaneous goods, daily necessities, chemical industrial products, etc. are subjected to light irradiation, heat, air oxidation, etc. over time immediately after production, so that flavor changes, discoloration, Fading, decomposition of active ingredients, and deactivation occur, resulting in a marked reduction in commercial value. In order to prevent these phenomena, methods of adding vitamin E, ascorbic acid, erythorbic acid and derivatives thereof, catechins, chlorogenic acid, flavonoids, metal sequestering agents and the like as quality maintaining agents are known. The effect is not sufficient and is not satisfactory.

  In these conventional technologies, the processed product has a weak flavor change, discoloration, and fading prevention effect, or the processed products that can be prevented are limited, and depending on the amount of these quality-preserving agents used, due to their own sourness and bitterness, There are even cases where the taste quality of the processed product is lowered. For example, the method of adding ethylenediaminetetraacetic acid (hereinafter referred to as “EDTA”) disodium, phytic acid or erythorbic acid to fruit jelly, etc. is effective in preventing short-term quality deterioration and flavor change. Less effective when stored. In addition, when ascorbic acid is added to a half-baked confectionery or the like, there is a problem in that quality deterioration may be accelerated. In addition, sequestering agents such as citric acid and EDTA disodium are sometimes used for the purpose of preventing quality deterioration of raw noodles, but show little effect in preventing flavor changes. In retort meat foods, citric acid, phytic acid, and the like are used for the purpose of preventing redness, but they are not suitable for preventing deterioration of flavor change. Therefore, there is a demand for the development of a quality maintenance method that is strong and can be used for a wide range of processed products. As a solution to this problem, for example, Patent Document 1 discloses a method for maintaining the quality of processed foods, in which saccharide trehalose and a metal sequestering agent are contained in the processed foods. However, in the food and drink field, in order to respond to the current diverse diets, the food must be consumed continuously without causing a decrease in the flavor, aroma, texture, etc. Development of materials that are safe and excellent in maintaining the quality of processed products is desired. Cosmetics, quasi-drugs, pharmaceuticals, feed, feed, pet food, daily necessities, sundries, chemical industry Similarly, in the field of products and the like, further development of materials that are safe even if used continuously and that excel in the function of maintaining the quality of processed products is desired.

  On the other hand, the present applicants disclosed in Patent Documents 2 to 5 a novel method for producing a carbohydrate derivative of α, α-trehalose and a composition containing this carbohydrate. However, these Patent Documents 1 to 5 disclose and disclose that the quality can be maintained for a long period of time by adding a saccharide derivative of α, α-trehalose and a sequestering agent to the processed product. It has not been done.

Japanese Patent Laid-Open No. 7-79739 Japanese Patent Laid-Open No. 7-143876 JP-A-8-73504 Japanese Patent No. 3182679 JP 2000-228980 A

  In view of the above circumstances, an object of the present invention is to provide a processed product quality maintaining method, a processed product manufactured using the processed product quality maintaining method, and a processed product quality maintaining agent.

  As a result of diligent research to solve these problems, the present inventors have used a carbohydrate derivative of α, α-trehalose and a metal sequestering agent in combination during the manufacturing process and storage of a wide range of processed products. The inventors have found that various problems such as flavor change, discoloration, fading, decomposition and deactivation of active ingredients are greatly improved as compared with conventionally known methods, and the present invention has been completed.

  The present invention retains the quality of processed products by incorporating a carbohydrate derivative of α, α-trehalose and a metal sequestering agent into the processed product, and the sugar derivative and the metal sequestering agent as active ingredients. There are various fields of use of the quality-preserving agents contained, such as foods and drinks, cosmetics, quasi drugs, pharmaceuticals, feeds, feeds, pet foods, daily necessities, sundries, and chemical industrial products.

  Processed products as used in the present invention are foods and drinks, cosmetics, quasi-drugs, pharmaceuticals, feeds, feeds, pet foods, daily necessities, miscellaneous goods, chemical industrial products, and are used for their production, raw materials, intermediates Any material may be used as long as it is a raw material, a product manufactured by modifying the raw material, or a product manufactured using the raw material.

  The carbohydrate derivative of α, α-trehalose referred to in the present invention is one or two or more sugars selected from non-reducing oligosaccharides composed of three or more glucose having an α, α-trehalose structure in the molecule. And more specifically, any one selected from mono-glucose, di-glucose, tri-glucose and tetra-glucose is bound to at least one glucose of the α, α-trehalose molecule. What you did. For example, mono-glucosyl α, α-trehalose such as α-maltosyl α-glucoside, α-isomaltosyl α-glucoside, and α-maltotriosyl α previously disclosed by the present applicants in Patent Documents 2 to 5 and the like. -Diglucosyl α, α-trehalose, α-maltotetrao such as glucoside (also known as α-maltosyl α, α-trehalose), α-maltosyl α-maltoside, α-isomaltosyl α-maltoside, α-isomaltosyl α-isomaltoside Sil-α-glucoside (also known as α-maltotriosyl α, α-trehalose), α-maltosyl α-maltotrioside, α-panosyl α-maltoside, etc. tri-glucosyl α, α-trehalose, α-maltopentaosyl α-glucoside (also known as α-maltotetraosyl α, α-trehalose), α-maltotriosyl α Maltotrioside, alpha-Panoshiru alpha-tetra such maltotrioside - glucosyl alpha, such as alpha-trehalose, alpha glucose polymerization degree of 3 to 6, saccharide derivatives of alpha-trehalose is preferred.

  These carbohydrate derivatives of α, α-trehalose may be produced by fermentation, enzymatic methods, organic synthesis methods, etc., regardless of their origin or production method. For example, the present applicant may directly manufacture starch or a partial hydrolyzate of starch by the enzyme method disclosed in Patent Documents 2 to 5, or malttetra disclosed in Patent Document 2 may be used for those carbohydrates. An ausogenic amylase, an α-amylase that produces maltopentaose disclosed in Japanese Patent Publication No. 7-14962 at a high rate, or a maltohexaose / maltoheptaose producing amylase disclosed in JP-A-7-236478 is used. A partial hydrolyzate of starch having an increased content of specific oligosaccharides such as maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc., which is disclosed in Patent Document 2 as a non-reducing saccharide-forming enzyme It is also optional to produce the product by acting. It is also optional to prepare starch or a solution containing starch partial hydrolyzate and α, α-trehalose by allowing an enzyme having the ability to transfer a glycosyl group such as cyclodextrin glucanotransferase to act. . The reaction solution obtained by these methods can be used as it is, as a solution containing a saccharide derivative containing a saccharide derivative of α, α-trehalose, or as it is partially purified or purified to high purity. Is voluntary. These production methods can be advantageously used industrially because a saccharide derivative of α, α-trehalose can be produced with high efficiency and low cost by using abundant and inexpensive starch as a raw material. Furthermore, it is also optional to use a carbohydrate obtained by hydrogenating reducing carbohydrates such as glucose and maltose that coexist in the manufacturing process of these carbohydrates to form a sugar alcohol.

  In addition, saccharide derivatives of α, α-trehalose or saccharides containing this saccharide are used to improve the sour aftertaste of acetic acid, malic acid, citric acid, gluconic acid, etc. When the metal sequestering agent used in processed products is used alone because it is excellent in the effects of reducing the acidity, nasty taste, nasty smell, etc. of the sequestering agent, such as suppressing astringency and bitterness such as sodium. Can also be used at a concentration that adversely affects the taste of the processed product. Moreover, the inhibitory effect on the acidity, off-flavor, off-flavor, etc. of the sequestering agent possessed by a carbohydrate derivative of α, α-trehalose or a carbohydrate containing this carbohydrate is the same as that of these carbohydrates. -Further enhancement can be achieved by using trehalose in combination.

  In addition, α, α-trehalose saccharide derivatives or saccharides containing this saccharide not only reduce the taste and smell of metal sequestering agents, but also improve the aftertaste of sweeteners such as sugar, fructose and isomerized sugar. Because it has actions such as reducing the off-flavors, off-flavors, enhancing umami, salty and garlic, etc. of foods, foods, cosmetics, quasi-drugs, pharmaceuticals, etc. Furthermore, these effects can be further enhanced by using α, α-trehalose having the same action as these carbohydrates. Furthermore, α, α-trehalose saccharide derivatives or saccharides containing this saccharide, when used in cosmetics and skin external preparations, imparted excellent moisturizing properties and feeling to use, and were used in hair cosmetics. In some cases, such as functioning as a set agent, it can be used not only for maintaining the quality of processed products but also imparting various characteristics to these processed products.

  Among the aforementioned carbohydrate derivatives of α, α-trehalose, among others, α-glucosyl α, α-trehalose, α-maltosyl α, α-trehalose, α-maltotriosyl α, α-trehalose and α-maltotetrao A sugar having a trehalose structure at the end of its molecule, such as syl α, α-trehalose, has a strong quality maintaining effect of a processed product when used in combination with a metal sequestering agent, and can be advantageously used in the present invention. As an example of this carbohydrate, α-maltosyl α, α-trehalose (also known as α-maltotriosyl α-glucoside) disclosed in Patent Document 2 is contained as a main component, and in addition, α-glucosyl α, α -Trehalose (also known as α-maltosyl α-glucoside), α-maltotriosyl α, α-trehalose (also known as α-maltotetraosyl α-glucoside), other α-glycosyl α, α-trehalose (also known as α-) Carbohydrates containing one or more selected from glycosyl α-glucosides are desirable, and in particular, α-maltosyl α, α-trehalose is about 30% by mass in terms of anhydride (hereinafter, particularly in the present specification). Unless otherwise noted, “mass%” is simply expressed as “%”.) More preferably, carbohydrates containing about 50% or more are desirable.

  The sequestering agent used in the present invention is not particularly limited as long as it is a substance having a metal chelating action, and can be appropriately selected according to the composition of the processed product, the purpose of use, and the like. Specifically, glycolic acid, glyceric acid, lactic acid, malic acid, phytic acid, tartaric acid, citric acid, succinic acid, fumaric acid, ascorbic acid, ascorbic acid 2-glucoside, gluconic acid, glucono-δ-lactone, salicylic acid, Oxyacids including gallic acid and mandelic acid, pyrophosphoric acid, tripolyphosphoric acid, condensed phosphoric acid such as hexametaphosphoric acid, sugar acids such as glucaric acid, salts of these acids, polyaminocarboxylic acids such as EDTA, and EDTA2 Examples thereof include salts of polyaminocarboxylic acids such as calcium disodium and disodium EDTA, hydroxyethylene glycine, and the like, and one or more selected from these may be appropriately combined.

  Further, the α, α-trehalose saccharide derivative and / or metal sequestering agent used in the present invention is only required to exhibit the quality retention effect of the processed product, and the saccharide derivative of α, α-trehalose which is an active ingredient Alternatively, it may be composed only of a metal sequestering agent. For example, in the case of a saccharide derivative of α, α-trehalose, starch such as glucose, isomaltose, maltose, oligosaccharide, dextrin derived from the production process A saccharide other than the saccharide derivative of α, α-trehalose derived therefrom may be contained. Furthermore, a saccharide containing a saccharide derivative of α, α-trehalose and a reducing saccharide other than that may be hydrogenated, and the coexisting reducing saccharide may be converted to its sugar alcohol. . In addition, if necessary, according to the purpose of use, such as increasing dispersibility or increasing the amount, a reducing carbohydrate, α, α-trehalose, cyclic tetrasaccharide, non-reducing carbohydrate such as cyclodextrin, Sugar alcohols such as xylitol and maltitol, high-intensity sweeteners, water-soluble polysaccharides, inorganic acids, salts, emulsifiers, antioxidants, vitamin E, erythorbic acid, derivatives thereof, catechins, chlorogenic acid, and flavonoids It is optional to use in combination with one or more selected from. Further, if necessary, a suitable amount of one or more of known coloring agents, flavoring agents, preservatives, acidulants, flavourants, sweeteners, stabilizers, extenders, alcohols, water-soluble polymers, etc. can do.

  Further, in the method for maintaining the quality of the processed product of the present invention, the α, α-trehalose saccharide derivative and the metal sequestering agent to be contained as an active ingredient in the processed product are in a separate state, regardless of their shapes, or It may be in a mixed state, for example, any shape such as syrup, mass kit, paste, powder, solid, granule, tablet, etc. It is also optional to mix with a form, a binder, etc., and to use in various shapes such as granules, spheres, short bars, plates, cubes and tablets.

  In the method for maintaining the quality of the processed product of the present invention, the active ingredient α, α-trehalose saccharide derivative and the metal sequestering agent are used in the process until the intended processed product is completed, or for the completed product. It may be contained, and each may be added separately in the same step or in separate steps, and it is optional to add them in advance. Specific methods include, for example, mixing, kneading, dissolving, melting, dispersing, suspending, emulsifying, penetrating, crystallization, spraying, applying, adhering, spraying, coating (coating), pouring, dipping, solidifying, and reverse. A combination of one or two or more known methods such as micellization is appropriately selected.

  The amount and ratio of the sequestering agent and the α, α-trehalose saccharide derivative to the processed product of the present invention are not particularly limited, as long as the quality maintaining effect on the processed product can be exhibited. The sequestering agent may be 0.01 to 5 parts by mass with respect to 100 parts by mass of the raw material, and the carbohydrate derivative of α, α-trehalose may be 0.2 to 20 parts by mass. However, for the upper limit of the amount of α, α-trehalose saccharide derivative and / or sequestering agent, these components are used for purposes such as shaping, seasoning, nutrient enhancement, and water activity control. In that case, there is no particular limitation as long as the function and flavor of the processed product itself are not impaired.

  The method of maintaining quality by using a carbohydrate derivative of α, α-trehalose and a metal sequestering agent according to the present invention includes, for example, amino acids, peptides, soy sauce, powdered soy sauce, miso, powdered miso, moromi, broth, sprinkle, mayonnaise, dressing Sushi vinegar, Chinese rice, sauce, ketchup, pickle solution, meat pretreatment solution, retort food seasoning, curry roux, stew element, soup element, dashi element, nucleic acid seasoning, complex It can be advantageously used for seasonings such as seasonings, mirin, new mirin, table sugar, coffee sugar, and sweeteners.

  Also, for example, rice crackers such as rice crackers, hail, rice cakes, fertilizers, monaka, rice cakes, hagi, manju, in the middle, carrots, sea bream, chanterelles, sheep mushrooms, water sheep mushrooms, nishikitama, kintsuba, sweet potato, jelly, Various Japanese sweets such as Bavaroa, Castella, Kalinto, Drayaki, Jasper, biscuits, cookies, crackers, pies, cream puffs, waffles, sponge cakes, hot cakes, donuts, pretzels, pastries, baked goods, pudding, butter cream, Custard cream, chocolate, chocolate confectionery, chewing gum, nougat, jelly beans, caramel, marshmallow and other soft candy, hard candy, fondant, icing and other confectionery, potato chips and other snacks, cereals Center liquid confectionery, meringue confectionery, bread such as bread, roll bread, anpan, muffin, frozen confectionery such as sherbet, ice cream, ice candy, syrup such as syrup pickled fruit, ice honey, flower paste, peanut paste, Fruit pastes, spreads and other pastes, jams, marmalades, preserves, syrup pickles, processed fruits such as sugared fruits and cut fruits, sprouts, germinated vegetables such as alfalfa and broccoli sprout, vegetable juices such as green juice, cut vegetables, Processed foods of vegetables such as salads, boiled vegetables, pickled vegetables such as Fukujinzuke, Betara-zuke, Senkage-zuke, Rakkyo-zuke, Takuan-zuke, Chinese cabbage, Umeboshi and shallow pickles to produce their tsukemono, white rice , Rice balls, rice cakes, rice porridge, sushi , Cooked rice, cooked rice, pre-rice rice, soy milk, tofu, Koya tofu, natto, sweet natto, boiled beans and other processed beans, udon, Japanese noodles, ramen, pasta and other noodles, okonomiyaki, takoyaki, boiled rice, Croquettes, dumplings, shumai, spring rolls, processed meat products such as ham, sausage, bacon, beef jerky, dry sausage, fish meat ham, fish sausage, kamaboko, chikuwa, hanpen, tempura, fish processed products such as sea urchin, salmon roe, salmon roe, Various kinds of delicacies such as squid salted salt, vinegared kombu, sakisume, dried shellfish, dried pufferfish, seasoned seaweed, small fish delicacies, dried delicacies, grilled meats, grilled salmon, dumplings, rice crackers, etc. Vegetables, seaweed, wild vegetables, salmon, sea bream, small fish, shellfish, etc. , Omelets, fried eggs, fried eggs, dairy products such as cheese, butter, yogurt, fish meat, livestock, fruits, vegetables, or frozen products, chilled products, chilled products, retort products, dried foods Products, freeze-dried products, range foods, vegetable bottles, canned foods, pudding mixes, hot cake mixes, batter mixes and other mixes, instant foods such as instant soup, instant soup, instant curry, baby food, Treatment food, peptide food, sake, synthetic sake, wine, wine soda, liqueur, cocktail, liquor such as Western liquor, beer, sparkling liquor, green tea, hojicha, gyokuro, matcha tea and other tea leaves, dokudami, Tochu Tea, tea, herbal tea, coffee, cocoa, juice, lactic acid beverage, lactic acid bacteria beverage, concentrated whey beverage, fruit Various beverages such as beverages, fruitless beverages, fruit beverages, functional beverages, transparent carbonated beverages, carbonated beverages with fruit juice, soft drinks such as fruit colored carbonated beverages, and beverages packed in bottles or cans It can be advantageously used for goods. In particular, a sugar derivative of α, α-trehalose or a saccharide containing the same has a strong action of reducing water activity, so that the quality-preserving agent of the processed product of the present invention has problems of preventing water separation and microbial contamination. It can be used advantageously for food and drink.

  Furthermore, livestock, poultry, pets, other bees, sharks, seafood, shrimp, crab and other crustaceans, sea urchins and sea cucumbers, larvae, larvae, and adult feeds and feeds It can also be used as a quality-preserving agent for pet foods. Other cosmetics such as tobacco, tablets, troches, liver oil drops, lipsticks, lip balms, toothpastes, mouth fresheners, mouth fragrances, gargles, and other cosmetics and quasi-drugs including basic cosmetics and makeup cosmetics In addition, it can be used for the purpose of preventing the deterioration of processed products such as products, powders such as pharmaceuticals, solids, pastes, and liquids.

<Experiment>
Experiments were conducted as follows to confirm the effects of α, α-trehalose saccharide derivatives and sequestering agent phytic acid on the quality maintenance of apple jam. That is, in a pan, 130 parts by mass of water, a saccharide-containing saccharide derivative of α, α-trehalose in the form of syrup prepared by the method of Example 1 described later (as a saccharide derivative of α, α-trehalose, converted to anhydride) Α-glucosyl α, α-trehalose 4.1%, α-maltosyl α, α-trehalose 52.5%, α-maltotriosyl α, α-trehalose 1.1%, other α-glycosyl α , Α-trehalose 0.4%, concentration 70%) 230 parts by mass, 160 parts by mass of sucrose, and 3 parts by mass of phytic acid were added to the heat-dissolved solution. A portion obtained by cutting a mass part into a dice was added, immersed for 30 minutes, heated and boiled, and 2 parts by mass of pectin (trade name “LM-101AS” sold by Sanki Co., Ltd.) was added. While heating and stirring 520 parts by mass of this, 200 parts by mass of water was added to 300 parts by mass of the apple from which the skin and core had been removed, and the mixture was crushed with a mixer and boiled to prepare an apple jam of Brix 62. As a control, instead of the formulation used for apple jam, phytic acid was removed (Comparative Formulation 1), syrup-like α, α-trehalose carbohydrate derivative-containing carbohydrate 230 mass parts, %) Apple jam was prepared in the same manner by using 230 parts by mass (Comparative Formulation 2), and further using this formula (Comparative Formulation 3) from which phytic acid was removed. These apple jams are sealed in a glass container, stored for 6 months at 53 ° C., and after 2 months, 4 months, 6 months after the start of storage, color change, taste change, and The presence or absence of off-flavors was evaluated by 11 panelists. As for evaluation, when 9 or more of 11 panelists evaluated that there is no difference compared with the one immediately after manufacturing, there is no change (−), although it is slight, color change, taste change, or When there is a slight change (+), when there is an evaluation of occurrence of off-flavor, there is a slight change (+), and when there is a clear change of color, taste change, or occurrence of off-flavor, there is a strong change (++) It was performed in three stages. The results are shown in Table 1. In addition, all the panelists' evaluations for apple jam were the same evaluations.

  As is apparent from Table 1, apple jam (invention) using a saccharide derivative of α, α-trehalose and phytic acid (invention) has a vivid color and a delicious taste, even after storage for 6 months, just after production. It was evaluated that no off-flavor was observed. On the other hand, apple jam (comparative formulation 1) using only a carbohydrate derivative of α, α-trehalose is one after storage for 6 months. However, it was evaluated that the color changed. In addition, apple jam using only phytic acid (Comparative Formulation 2) already had a change in color after storage for 2 months, and a further change in taste after storage for 4 months. After storage for months, in addition to a slight color change, it was evaluated that there was a clear taste change and off-flavor generation. Apple jam (Comparative Formulation 3), which did not use both α, α-trehalose saccharide derivatives and phytic acid, had already changed color after storage for 2 months, and after storage for 4 months A clear change in color and taste and the occurrence of a slight odor were observed, and after storage for 6 months, it was evaluated that there was a clear change in color, a change in taste, and the generation of a bad odor. From these results, α, α-trehalose carbohydrate derivative and phytic acid as sequestering agent were used in combination, and α, α-trehalose carbohydrate derivative or phytic acid was used alone, or these It was found that the quality was maintained for a long time compared to the case where it was not used at all. In addition, the carbohydrate derivatives of α, α-trehalose used in this experiment include, in addition to this carbohydrate derivative, reducing carbohydrates such as glucose, maltose, maltotriose, maltotetraose and other maltooligosaccharides in total. Although it contains about 41.9% in terms of anhydride, the combination using syrup and phytic acid composed of these reducing sugars (Comparative Formula 2) has only a weak quality retention effect compared to the present invention. Since it was not recognized, it was judged that the combination using a carbohydrate derivative of α, α-trehalose and phytic acid was excellent in quality retention effect.

  Hereinafter, specific examples of a quality-preserving agent containing a carbohydrate derivative of α, α-trehalose which is an active ingredient of the present invention and a sequestering agent, and a composition containing the quality-preserving agent of this processed product Specific examples of the objects will be described. However, the present invention is not limited to these examples. In addition, all of the quality-preserving agents for processed products shown in the following examples include foods and drinks, cosmetics, quasi drugs, pharmaceuticals, feeds, feeds, pet foods, daily necessities, miscellaneous goods, and chemical industrial products. By containing it in a processed product, its deterioration can be prevented and its quality can be maintained.

<Quality retention agent for processed products>
After adding calcium carbonate to corn starch milk having a concentration of 20% to a final concentration of 0.1%, the pH is adjusted to 6.5, and α-amylase (manufactured by Novo, trade name “Termameal 60L”) is added thereto. It was added to 0.2% per gram starch and reacted at 95 ° C. for 15 minutes. The reaction solution was autoclaved at 120 ° C. for 10 minutes, cooled to 50 ° C., adjusted to pH 5.8, and then maltotetraose-producing amylase disclosed in JP-A-63-240784 per gram of starch ( 5 units of Hayashibara Biochemical Laboratories Co., Ltd.) and 500 units of isoamylase (Manufactured by Hayashibara Biochemical Laboratories Co., Ltd.) are added and reacted for 48 hours. Production, trade name “α-amylase 2A”) was added at 30 units per gram of starch, and further reacted at 65 ° C. for 4 hours. The reaction solution was autoclaved at 120 ° C. for 10 minutes, then cooled to 45 ° C., and non-reducing saccharide-forming enzyme derived from Arthrobacter species Q36 (FERM BP-4316) disclosed in Patent Document 2 was starched. The mixture was added at a rate of 2 units per gram and allowed to react for 48 hours. The reaction solution is kept at 95 ° C. for 10 minutes, then cooled, filtered, and the filtrate obtained is decolorized with activated carbon according to a conventional method, and desalted with H-type and OH-type ion exchange resins to obtain a purified saccharified solution. Further concentration was performed to obtain a syrup having a concentration of 70% in terms of anhydride in a yield of about 90%. This product is DE 13.7, and contains α-maltosyl α, α-trehalose 52.5% as a carbohydrate derivative of α, α-trehalose in terms of anhydride, in addition, α-glucosyl α , Α-trehalose 4.1%, α-maltotriosyl α, α-trehalose 1.1%, and other α-glycosyl α, α-trehalose 0.4%. This product can be advantageously used as a quality-preserving agent for processed products when used in combination with a metal sequestering agent.

<Quality retention agent for processed products>
The syrup prepared by the method of Example 1 was spray-dried by a conventional method to prepare an amorphous powder product. This product has low hygroscopicity and good water solubility, and can be advantageously used as a quality retention agent for processed products when used in combination with a metal sequestering agent.

<Quality retention agent for processed products>
In order to further purify the saccharified solution prepared by desalting with H-type and OH-type ion exchange resins prepared by the method of Example 1, a salt-type strongly acidic cation exchange resin (sold by Dow Chemical Co., Ltd., trade name) Column fractionation using “Dowex 50W-X4”, Mg ⁺⁺ type) was performed. The resin was packed into four jacketed stainless steel columns having an inner diameter of 5.4 cm, and the resin layer was connected in series to a total length of 20 m. While maintaining the temperature in the column at 55 ° C, the sugar solution is added to the resin at 5 v / v%, and the water is fractionated by flowing warm water at 55 ° C with SV0.13 to remove the glucose and maltose-rich fraction. Then, a fraction containing a high sugar derivative of α, α-trehalose was collected, further purified, concentrated, and spray-dried to prepare a powder containing a high sugar derivative of α, α-trehalose in an amorphous state. This product contains 70.2% α-maltosyl α, α-trehalose as a carbohydrate derivative of α, α-trehalose in terms of anhydride, and in addition, α-glucosyl α, α-trehalose. It contained 1%, α-maltotriosyl α, α-trehalose 2.1%, and other α-glycosyl α, α-trehalose 4.1%. When used in combination with a metal sequestering agent, the product can be advantageously used as a quality-preserving agent for processed products having low hygroscopicity and good water solubility.

<Quality retention agent for processed products>
Add 6 parts by weight of water to 1 part by weight of potato starch, and then add α-amylase (manufactured by Nagase Seikagaku Co., Ltd., trade name “Neospirase”) so that the ratio is 0.01% per starch. After adjusting the pH to 6.0, the suspension is kept at 85 to 90 ° C. to cause gelatinization and liquefaction at the same time, and immediately heated to 120 ° C. for 5 minutes to stay below DE 1.0. It is rapidly cooled to ℃, adjusted to pH 7.0, and disclosed in Hayashibara Biochemical Laboratories Co., Ltd., trade name “Pullanase” (EC 3.2.1.41) and JP-A-63-240784. The maltotetraose-producing amylase was added at a rate of 150 units and 8 units per gram of starch, respectively, and reacted at pH 7.0 and 50 ° C. for 36 hours. This reaction solution was autoclaved at 120 ° C. for 10 minutes, then cooled to 53 ° C., and a non-reducing carbohydrate-forming enzyme derived from Arthrobacter species S34 (FERM BP-6450) disclosed in Patent Document 5 was used. The mixture was added at a rate of 2 units per gram of starch and allowed to react for 64 hours. The reaction solution is kept at 95 ° C. for 10 minutes, then cooled and filtered, and the filtrate obtained is decolorized with activated carbon and purified by desalting with H-type and OH-type ion exchange resins according to a conventional method. Concentrated and spray-dried to obtain an amorphous α, α-trehalose sugar derivative-containing powder in an yield of about 90% in terms of anhydride. This product is DE 11.4 and contains α-maltosyl α, α-trehalose 62.5% in terms of anhydride, and α-glucosyl α, α-trehalose 2.1%, α -It contained maltotriosyl α, α-trehalose 0.8% and other α-glycosyl α, α-trehalose 0.5%. When used in combination with a metal sequestering agent, the product can be advantageously used as a quality-preserving agent for processed products having low hygroscopicity and good water solubility.

<Quality retention agent for processed products>
After adjusting 20% solution of reagent grade maltotetraose (Hayashibara Biochemical Laboratories Co., Ltd., purity 97.0% or more) to pH 7.0, the non-reducing carbohydrate-forming enzyme disclosed in Patent Document 2 A solution containing 79.8% α-maltosyl α, α-trehalose per solid after addition of 2 units per gram of carbohydrate in terms of anhydride and saccharification at 46 ° C. for 48 hours Got. After adjusting this solution to pH 6.0, β-amylase (manufactured by Nagase Seikagaku Co., Ltd.) is added so as to be 10 units per gram of carbohydrate in terms of anhydride, and reacted at 50 ° C. for 48 hours. , Decomposed maltotetraose. The reaction solution was autoclaved at 120 ° C. for 10 minutes, cooled, and then filtered to obtain an alkali metal strong acid cation exchange resin (manufactured by Tokyo Organic Chemical Industry Co., Ltd., “XT-1016”, Na ⁺ And fractions containing a high amount of α-maltosyl α-trehalose are collected, purified, concentrated, and spray-dried to obtain α-maltosyl α, α-trehalose in an amorphous state. A powder containing was prepared. This product contained 98.1% of α-maltosyl α, α-trehalose, and the reducing power was less than the detection limit in the measuring of reducing power measured by the somogene nelson method. This product can be advantageously used as a quality retention agent for processed products when used in combination with a metal sequestering agent.

  This sample was dissolved again in water, treated with activated carbon to remove pyrogen, and spray-dried to prepare amorphous α-maltosyl α, α-trehalose-rich powder. This product can be advantageously used as a quality retention agent for processed products when used in combination with a metal sequestering agent. Moreover, since pyrogen is removed, it is suitable as a quality-preserving agent for processed products that are required not to contain pyrogen such as pharmaceuticals.

<Quality retention agent for processed products>
Water is added to the syrup containing the saccharide derivative of α, α-trehalose prepared by the method of Example 1 to prepare a concentration of about 60%, put in an autoclave, and about 8.5% of Raney nickel is added as a catalyst. Then, the temperature is increased to 128 ° C. while stirring, the hydrogen pressure is increased to 80 kg / cm ² , hydrogenation is performed, and reducing sugars such as glucose and maltose coexisting with the sugar derivative of α, α-trehalose are added. After conversion to their sugar alcohols, Raney nickel was removed and then purified by decolorization, desalting and concentration to prepare syrup having a concentration of 70%. This product can be advantageously used as a quality-preserving agent for processed products when used in combination with a metal sequestering agent.

<Quality retention agent for processed products>
A powder containing a saccharide derivative of α, α-trehalose in an amorphous state prepared by the method of Example 3 was dissolved in water to make an aqueous solution having a concentration of about 60%, put in an autoclave, and about 9% of Raney nickel as a catalyst. Add, raise the temperature to 130 ° C. with stirring, increase the hydrogen pressure to 75 kg / cm ² , and add hydrogen to reduce reducing carbohydrates such as glucose and maltose that coexist with the carbohydrate derivatives of α, α-trehalose. After conversion to their sugar alcohols, Raney nickel was removed, followed by purification by decolorization, desalting, and concentration to prepare syrup. Further, this syrup was spray-dried by a conventional method to prepare an amorphous powder. This product can be advantageously used as a quality-preserving agent for processed products when used in combination with a metal sequestering agent.

<Quality retention agent for processed products>
After heating gelatinization of potato starch milk with a concentration of 6%, the pH is adjusted to 4.5 and the temperature is adjusted to 50 ° C., and 2500 units of isoamylase (produced by Hayashibara Biochemical Laboratories Co., Ltd.) is added to the starch and allowed to react for 20 hours. It was. The reaction solution was adjusted to pH 6.0, autoclaved at 120 ° C. for 10 minutes, then cooled to 45 ° C., and α-amylase (trade name “Termameal 60 L”, manufactured by Novo) was added to 150 units per gram of starch. And reacted for 24 hours. The reaction solution was autoclaved at 120 ° C. for 20 minutes, cooled to 45 ° C., and the non-reducing saccharide-forming enzyme derived from Arthrobacter species Q36 (FERM BP-4316) disclosed in Patent Document 2 was added to starch. Two units per gram were added and allowed to react for 64 hours. The reaction solution is kept at 95 ° C. for 10 minutes, then cooled and filtered, and the filtrate obtained is decolorized with activated carbon and purified by desalting with H-type and OH-type ion exchange resins according to a conventional method. After concentration, α, α-trehalose saccharide derivative syrup having a concentration of 65% was obtained at a yield of about 89% in terms of anhydride. This product is α-glucosyl α, α-trehalose 3.2%, α-maltosyl α, α-trehalose 6.5%, α-maltotriosyl α, α-trehalose 28.5% in terms of anhydride. It contained 11.9% α-glycosyl α, α-trehalose having a glucose polymerization degree of 6 or more. This product can be advantageously used as a quality retention agent for processed products when used in combination with a metal sequestering agent.

  This product was hydrogenated according to the method of Example 7 to convert reducing sugars such as glucose and maltose coexisting with the sugar derivative of α, α-trehalose into the sugar alcohol, followed by a conventional method. To prepare syrup. This product can be advantageously used as a quality retention agent for processed products when used in combination with a metal sequestering agent.

<Quality retention agent for processed products>
Calcium carbonate was added to corn starch milk having a concentration of 33% to a final concentration of 0.1%, and then adjusted to pH 6.0, and α-amylase (trade name “Termameal 60L” manufactured by Novo) was added thereto. It added so that it might become 0.2% per gram starch, and it was made to react at 95 degreeC for 15 minutes. The reaction solution was autoclaved at 120 ° C. for 30 minutes, and then cooled to 50 ° C., and isoamylase (manufactured by Hayashibara Biochemical Laboratories) was added to 500 units per gram starch and described in JP-A-7-236478. Maltohexaose / maltoheptaose-producing amylase was added at a rate of 1.8 units per gram starch and allowed to react for 40 hours. This reaction solution was autoclaved at 120 ° C. for 10 minutes, cooled to 53 ° C., adjusted to pH 5.7, and non-reduced from Arthrobacter species S34 (FERM BP-6450) disclosed in Patent Document 5. Sex saccharide-forming enzyme was added at a rate of 2 units per gram of starch and allowed to react for 64 hours. The reaction solution is kept at 95 ° C. for 10 minutes, then cooled and filtered, and the filtrate obtained is decolorized with activated carbon and purified by desalting with H-type and OH-type ion exchange resins according to a conventional method. A powder containing α, α-trehalose, a carbohydrate derivative of α, α-trehalose, which was concentrated and spray-dried, was obtained in an yield of about 87% in terms of anhydride. This product is α-glucosyl α, α-trehalose 8.2%, α-maltosyl α, α-trehalose 6.5%, α-maltotriosyl α, α-trehalose 5.6% in terms of anhydride. α-maltotetraosyl α, α-trehalose 21.9%, α-maltopentaosyl α, α-trehalose 9.3%, and α-glycosyl α, α-trehalose 14.1 having a degree of glucose polymerization of 8 or more % Content. This product has low hygroscopicity and good water solubility even if it is used as it is or if it is refined by a conventional method to increase the content of α, α-trehalose saccharide derivatives. When used in combination with a blocking agent, it can be advantageously used as a quality-preserving agent for processed products.

  This product was hydrogenated according to the method of Example 7 to convert reducing sugars such as glucose and maltose coexisting with the sugar derivative of α, α-trehalose into the sugar alcohol, followed by a conventional method. After purification by spray drying, an amorphous powder was prepared. This product has low hygroscopicity and good water solubility even if it is used as it is or if it is refined by a conventional method to increase the content of α, α-trehalose saccharide derivatives. When used in combination with a blocking agent, it can be advantageously used as a quality-preserving agent for processed products.

<Quality retention agent for processed products>
35 parts by weight of a commercially available anhydrous crystalline maltitol (trade name “Mabit”, sold by Hayashibara Shoji Co., Ltd.), 60 parts by weight of the α, α-trehalose sugar derivative-containing powder prepared in Example 2 As an agent, 5 parts by mass of sodium lactate was mixed to prepare a powder mixture. This product can be advantageously used as a quality-preserving agent for processed products.

<Quality retention agent for processed products>
With respect to 70 parts by mass of the α, α-trehalose sugar derivative-containing powder prepared in Example 2, malic acid 2 parts by mass and ascorbic acid 2-glucoside (sales by Hayashibara Biochemical Laboratories, Inc.) 10 Part by mass and 2 parts by mass of enzyme-treated rutin (sold by Toyo Seika Co., Ltd., trade name “αG rutin”) were mixed to prepare a powder mixture. This product can be advantageously used as a quality-preserving agent for processed products.

<Quality retention agent for processed products>
With respect to 70 parts by mass of the α, α-trehalose sugar derivative-containing powder prepared in Example 1, 2 parts by mass of malic acid and ascorbic acid 2-glucoside (sold by Hayashibara Biochemical Laboratories Co., Ltd.) 10 2 parts by mass of enzyme-treated hesperidin (sold by Toyo Seika Co., Ltd., trade name “αG Hesperidin”) was added to prepare a powder mixture. This product can be advantageously used as a quality-preserving agent for processed products.

<Quality retention agent for processed products>
1 part by mass of a sugar derivative-containing powder of α, α-trehalose prepared in Example 2, 0.2 part by mass of phytic acid as a metal sequestering agent, 0.8 part by mass of gum arabic of water-soluble polysaccharide, water-soluble hemicellulose 0.05 parts by mass was mixed to prepare a powder mixture. This product can be advantageously used as a quality-preserving agent for processed products.

<Quality retention agent for processed products>
50 parts by mass of a saccharide derivative-containing powder of α, α-trehalose prepared in Example 2, 50 parts by mass of commercially available hydrous crystal α, α-trehalose (trade name “Treha” sold by Hayashibara Corporation), metal As a sequestering agent, 5 parts by mass of disodium EDTA was mixed to prepare a powder mixture. This product can be advantageously used as a quality-preserving agent for processed products.

<Quality retention agent for processed products>
50 parts by weight of a sugar derivative-containing powder of α, α-trehalose prepared in Example 7, 50 parts by weight of commercially available hydrous crystal α, α-trehalose (trade name “Treha” sold by Hayashibara Corporation), metal As a blocking agent, 25 parts by mass of sodium pyrophosphate was mixed to prepare a powder mixture. This product can be advantageously used as a quality-preserving agent for processed products. In addition, since this product does not contain reducing carbohydrates, there is little browning due to acid or alkali. For example, by applying it to the surface as an alkaline treatment liquid used in the production of pretzel, lipid oxidation and The deterioration of the fragrance can be suppressed, and the quality of the pretzel can be maintained for a long time.

<Retort meat>
Pork leg meat was filled into a retainer, boiled in hot water for 1 hour, cooled, sliced to a thickness of about 5 mm, and filled into a retort wrapping material. To 100 parts by mass of basic seasoning liquid containing 25% soy sauce and an appropriate amount of chemical seasoning, 0.1 part by mass of EDTA 2 sodium and 10 parts by mass of a quality preservation agent for processed products prepared by the method of Example 1 were added. After adding 30 parts by mass of seasoning liquid and sealing the packaging material, it was sterilized in a retort kettle at 130 ° C. for 15 minutes to prepare a predetermined retort meat. The retort meat was stored at room temperature for 6 months, and after the start of storage, the presence or absence of changes in the color and flavor of the meat for 2 months, 4 months and 6 months was confirmed. As a control product, a basic seasoning liquid (no EDTA disodium and a carbohydrate derivative of α, α-trehalose added), 100 parts by weight of the basic seasoning liquid, and a seasoning liquid in which only 0.1 part by weight of EDTA disodium was added, A seasoning liquid containing only 10 parts by mass of α, α-trehalose saccharide derivative was prepared, boiled in hot water for 1 hour, cooled, sliced to a thickness of about 5 mm, and filled into a retort packaging. To 100 parts by mass of meat, 30 parts by mass of any of the seasonings was added, and similarly, retort meat was prepared. As a result, the product of the present invention in which a sugar derivative of α, α-trehalose and disodium EDTA are added and the seasoning solution is added is also produced without any change in color and odor even after 6 months of storage. There was no change in the color immediately after and the original flavor of the meat was maintained. On the other hand, in the control product to which the seasoning liquid containing only the carbohydrate derivative of α, α-trehalose was added, the color and the original flavor of the meat immediately after the production were not changed after 4 months of storage. Although kept, after 6 months of storage, discoloration inside the meat was observed (no change in flavor was observed). In addition, a control product to which a seasoning solution containing only EDTA2 sodium was added, and a control product to which a basic seasoning solution to which no carbohydrate derivative of EDTA2 sodium and α, α-trehalose was added were stored 2 months later. Already, discoloration had occurred and the original flavor of the meat was reduced.

<Noodles>
Add 333 parts by weight of water and 6 parts by weight of salt to 1000 parts by weight of medium-strength flour to make a basic blend, and the powdered carbohydrate derivative-containing carbohydrate of α, α-trehalose prepared by the method of Example 2 50 Raw material noodles were prepared by a conventional method by mixing 3 parts by mass of sodium lactate as a metal sequestering agent. This was vacuum-packed and allowed to stand at room temperature for 14 days, and then the presence or absence of changes in appearance and flavor was confirmed. As a control product, the basic blend was mixed with 50 parts by weight of a carbohydrate derivative of α, α-trehalose or 2 parts by weight of sodium lactate, and only the basic blend. Similarly, raw noodles were prepared and vacuumed. After packaging and leaving at room temperature for 14 days, the presence or absence of changes in color, aroma and taste was examined on the 7th and 14th days. As a result, the raw noodles to which the carbohydrate derivative of α, α-trehalose and sodium lactate were added showed no change in color even after 14 days, and the flavor of the raw noodles did not change. In contrast, the raw noodles prepared by adding only the carbohydrate derivative of α, α-trehalose showed no color change or off-flavor generation on the seventh day, but the α, α-trehalose Compared with the one prepared by adding a carbohydrate derivative and sodium lactate, a decrease in aroma and taste was observed. In addition, the control product added with sodium lactate alone and without the addition of α, α-trehalose saccharide derivative and sodium lactate had already changed its color on the 7th day and had a strange odor and smell. The taste could not be evaluated.

<Rice flour bread>
Preserving the quality of processed rice prepared by the method of Example 2, 400 parts by weight of rice flour for bread (previously sold by Saito Flour Mills Co., Ltd., trade name “Komeno flour (for bread)”), 8 parts by weight of salt, and gluten 25 parts by weight of agent, 15 parts by weight of maltose, 10 parts by weight of α, α-trehalose, 12 parts by weight of super white sugar, 12 parts by weight of skim milk powder, 10 parts by weight of fresh yeast, 8 parts by weight of pullulan, 3 parts by weight of sodium lactate, water 315 After adding a mass part and stirring and mixing with a vertical mixer, 20 mass parts of butter was added and further kneaded to prepare bread dough. After the dough is fermented at 25 ° C for 50 minutes, it is divided into appropriate sizes, kept at a humidity of 75% and a room temperature of 35 ° C for 50 minutes, put in an oven, and heated at an upper heating temperature of 180 ° C and a lower heating temperature of 180 ° C. Rice flour bread was prepared by baking for a minute. This product is a delicious rice flour bread that has a unique flavor of rice flour and has a moist feeling. In addition, the sugar derivative of α, α-trehalose and the metal sequestering agent sodium lactate prevent this product from sacrificing fragrant flavor, hardening due to drying, and rustling. Is maintained. Moreover, since the carbohydrate derivative of α, α-trehalose suppresses the unique odor deriving from yeast, it has an action of retaining a fragrant flavor generated during baking of bread. In addition to the fact that the flavor is maintained for a long time, α, α-trehalose and saccharide derivatives of α, α-trehalose are used. A soft feeling can be maintained. Furthermore, this product has a feature that it is difficult to be contaminated with microorganisms because the carbohydrate derivative of α, α-trehalose enhances the bactericidal action of sodium lactate used as a metal sequestering agent.

<Jelly>
15 parts by mass of gelatin was added to 321 parts by mass of water, stirred and allowed to stand for 15 minutes. Further, 120 parts by mass of a quality retainer for a processed product prepared by the method of Example 1 and 0. 5 parts by mass and 25 parts by mass of granulated sugar were added and stirred at 80 ° C. for 10 minutes to completely dissolve the gelatin. Then, 20 parts by mass of lemon juice was further added and stirred. A jelly cup with a capacity of 60 ml was poured into a jelly cup and cooled to prepare a jelly with lemon juice. This product is a jelly that can retain its color and taste immediately after production without being separated from water or deformed, whether frozen or stored for a long period of time.

<Soft candy>
In a kneader, 19 parts by mass of pullulan (Hayashibara Shoji Co., Ltd., trade name “Pullan PF-20”) and 1 part by weight of gum arabic were added to 200 parts by mass of the quality-preserving agent of the processed product prepared by the method of Example 1. In addition, the mixture was heated to about 100 ° C., stirred and melted to 80 ° C., and to this was added 335 parts by mass of water 18 mass, hydrous crystal α, α-trehalose (Hayashibara Shoji Co., Ltd., trade name “Treha”), Fats and fats that have been kneaded until dissolved by adding 135 parts by weight of sugar, 2 parts by weight of phytic acid, 1 part by weight of hawthorn extract and 1 part by weight of karin extract (saved by Kao Corporation, trade name “Econa SP35”) 54 parts by mass and emulsifier (Daiichi Kogyo Seiyaku Co., Ltd., trade name “DK Creamer E-40”) are added and kneaded until uniform, transferred to a cooling plate, molded, and soft candy Was prepared. This product is a delicious throat lozenge with good chewing properties, which does not deteriorate the active ingredients of hawthorn extract and karin extract for a long time. Since the residence time is prolonged, it is excellent in the effect of improving throat dryness and pain.

<An>
100 parts by weight of raw bean curd prepared from azuki beans by conventional methods, 50 parts by weight of sugar, 10 parts by weight of α, α-trehalose (Hayashibara Shoji Co., Ltd., trade name “Treha”), processed product prepared by the method of Example 1 14.5 parts by mass of the quality-preserving agent and 1 part by mass of sodium lactate were mixed with 70 parts by mass of tap water, stirred slowly while heating, and boiled until the Brix was 56, to prepare an ann. Compared to existing enzyme starch syrups or reduced starch syrups, this product has long-lasting favorable flavor immediately after production because its quality deterioration is suppressed. In addition, this product has a low stickiness, a refreshing texture, good crispness, and is difficult to discolor, and is suitable as an ingredient for breads, buns, dumplings, peaches, frozen desserts, ice confections and the like.

<An>
100 parts by weight of raw bean prepared from azuki beans by conventional methods, 50 parts by weight of sugar, 29 parts by weight of a quality preservation agent for processed products prepared by the method of Example 6, and 50 parts by weight of tap water are added to 1 part by weight of phytic acid. While heating, the mixture was slowly stirred and boiled until the Brix was 56 to prepare an ann. Compared to the existing enzyme starch syrup or reduced starch syrup, this product has a reduced quality deterioration, so it has a favorable flavor immediately after production for a long time. In addition, this product has a low stickiness, a refreshing texture, a good crispness, a good taste of red beans and sugar, and a hard-to-color tan, buns, buns, dumplings, chilled sweets It is suitable as an ingredient for ice confectionery.

<Fish paste products>
To 2,000 parts by weight of the raw meat of walleye pollock, 105 parts by weight of the processed product quality-preserving agent prepared by the method of Example 7 and 3 parts by weight of sodium lactate were added to produce a surimi, at −20 ° C. Frozen surimi was produced by freezing in The frozen surimi is thawed after refrigerated storage at -20 ° C. for 90 days, and with respect to 150 parts by mass of ice water, 40 parts by mass of sodium glutamate, 100 parts by mass of potato starch, 3 parts by mass of sodium polyphosphate, 50 parts by mass of sodium chloride and sorbitol 5 100 parts by mass of an aqueous solution in which parts by mass were dissolved was added and pickled, and about 120 g each was shaped and attached to a plate. These were steamed so that the internal product temperature was about 80 ° C. in 30 minutes. Subsequently, after cooling at room temperature, it was left to stand at 4 degreeC for 24 hours, and the fish paste product was obtained. As for the frozen surimi of walleye pollock, the freshness is sufficiently retained after freezing due to the quality retention effect of sodium lactate added as a carbohydrate derivative of α, α-trehalose and a metal sequestering agent. This product had a good flavor, a fine skin surface, and a glossy luster. Moreover, even if this product was thawed after freezing, the occurrence of off-flavors and off-flavors and water separation were suppressed, and favorable flavors such as taste, fragrance, color, and texture immediately after preparation were well maintained.

<Seamless clams>
In a cauldron, 100 parts by mass of water is boiled, and 4 parts by mass of the quality maintaining agent of the processed product prepared by the method of Example 1 and 0.2 parts by mass of sodium citrate are mixed and boiled. 10 parts by weight of clams were put into a pestle and dipped and boiled, taken out from the pestle, and boiled clams were obtained according to a conventional method. This product maintains the quality of α, α-trehalose saccharide derivatives and sodium citrate added as a sequestering agent, which are active ingredients of processed product quality-preserving agents. It was suppressed, the color and gloss were good, the occurrence of off-flavors and off-flavors was suppressed, the flavor was good, and the freshness was sufficiently maintained. The product can be further boiled or used as ingredients such as seafood curry and gomoku rice. In addition, this product has a good flavor and is suppressed in the generation of off-flavors and off-flavors, lipid oxidation and degradation, and protein denaturation, even after use as an ingredient, or after storage such as refrigeration, chilled or frozen. Lasted for a long time.

<Frozen squid>
After thawing the frozen squid, the ears and legs are cut and placed in a basket, and 6 parts by mass of the quality-preserving agent of the processed product prepared by the method of Example 1 and 0. 3% of sodium succinate are added to 93.7 parts by mass of water. It was immersed in a solution obtained by mixing and dissolving 3 parts by mass for 10 hours to drain water and frozen at -30 ° C. This was stored at -18 ° C for 2 weeks, thawed and heated, and its appearance and flavor (texture, taste, fragrance) were observed. Due to the quality retention effect of sodium succinate added as a carbohydrate derivative of α, α-trehalose and a metal sequestering agent, this product is suppressed in methotolization even after freezing and is kept fresh. Yield was good, and oxidation and decomposition of lipid were suppressed, there was almost no occurrence of drip or drip after heating, there was no off-flavor or off-flavor, color and gloss were good, and flavor was good.

<Processed meat processing solution>
30 parts by weight of whey protein concentrate, 20 parts by weight of sodium caseinate, 30 parts by weight of soy protein, 20 parts by weight of egg white powder, 110 parts by weight of a quality preservation agent for processed products prepared by the method of Example 12, 43 parts by weight of sodium chloride, Add 15 parts by weight of sodium lactate, 3 parts by weight of polyphosphate, 0.5 parts by weight of nitrous acid mixture, appropriate amount of spices and fragrances, and add water to this to make a total amount of 1000 parts by weight. did. In this product, about 10-60 parts by mass as a pickle liquid is injected with a syringe with respect to 100 parts by mass of pork loin meat block, and the meat is massaged with a massager or the like for about 2 to 15 hours. Used when preparing. The ham prepared using this product has suppressed the generation of drip, Maillard reaction, yellowing due to oxidation of fragrances and lipids, odor and odor even after refrigeration, chilled and frozen storage, and its quality is long-term Retained.

<Sauce of grilled meat>
35 parts by weight of thin soy sauce, 52 parts by weight of mirin, 4 parts by weight of sugar, 4 parts by weight of enzyme starch syrup, 4 parts by weight of quality preservation agent for processed products prepared by the method of Example 1, 0.5 part by weight of ascorbic acid 2-glucoside (Sales by Hayashibara Biochemical Laboratories Co., Ltd.), 0.5 parts by mass of sodium gluconate, 0.5 parts by weight of pullulan (sales of Hayashibara Corporation, “Pullan PF-20”), 0.5 parts by weight of xanthan gum, 0 water 2 parts by mass were mixed to prepare a sauce. Yakiniku prepared by immersing in this product can suppress the occurrence of drip, Maillard reaction, discoloration, taste and odor due to oxidation of lipids, etc. even after refrigerated, chilled or frozen storage, and the quality is maintained for a long time . In addition, when used in yakitori, broiler odor is suppressed, soy sauce flavor and saltiness are enhanced, and the aftertaste of sugar and mirin is improved, resulting in a sharp aftertaste and the meat can be baked softly.

<Broccoli sprout>
The broccoli sprout was immersed in a solution prepared by the method of Example 13 in which 10 parts by mass of the quality maintaining agent and 5 parts by mass of ethanol were dissolved in 85 parts by mass of water and cooled to 10 ° C. for 60 minutes. After draining, after storing in the refrigerator for 2 days, when this product was dressed and sampled, there was no deterioration in freshness, and the taste and / or odor of broccoli sprout was reduced. It was. This product is suitable as a raw material for salads and other processed foods.

<Gel cosmetics>
In an appropriate amount of purified water heated to 55 ° C., 1.0 part by mass of a water-soluble thickener (commercially available from Sumitomo Seika Co., Ltd., trade name “Apeck HV505”) is dissolved and cooled to 40 ° C. In addition, 2.0 parts by mass of ascorbic acid 2-glucoside (trade name “AA2G”, sold by Hayashibara Biochemical Co., Ltd.) is dissolved in an appropriate amount of purified water in advance, and 0.86 parts by mass of potassium hydroxide is added. In addition, a solution whose pH was adjusted to 6.3 was added, and 4.0 parts by mass of concentrated glycerin, 2 parts by mass of a quality preservation agent for processed products prepared by the method of Example 6, and 1,3-butylene glycol 2.0 parts by weight, dipropylene glycol 2.0 parts by weight, sorbitol 1.3 parts by weight, polyethylene glycol (400) 1.5 parts by weight, 1,2-pentanediol 3.1 parts by weight, allantoin 1.0 part by weight Part, EDTA2 0.1 part by weight thorium, by adding an appropriate amount of perfume were prepared gel-like cosmetic for weakly acidic tanning suppression of pH 6.0. This product is stably maintained for a long period of time with its color, fragrance, gel strength, etc., by the saccharide derivative of α, α-trehalose and EDTA disodium added as a sequestering agent. Since this product contains dipropylene glycol and polyethylene glycol, ascorbic acid is added to the gel base using high molecular polysaccharides and 1,3-butylene glycol, 1,2-pentanediol, etc. Since gel strength reduction and turbidity, which are known to occur when 2-glucoside is added, are suppressed, the gel is highly viscous and transparent. In addition, this product is a gel-like cosmetic product that has excellent usability and appearance because it suppresses the occurrence of kinks and plaque-like solids after application, as well as the taste and odor.

<Cosmetic cream>
2 parts by mass of polyoxyethylene glycol monostearate, 5 parts by mass of glyceryl monostearate, 3 parts by mass of behenyl alcohol, 2 parts by mass of eicosatetraenoic acid, 5 parts by mass of liquid paraffin, 10 parts by mass of glyceryl trioctanoate and antiseptic An appropriate amount of the agent was dissolved by heating according to a conventional method, and 1.6 parts by mass of the quality maintaining agent for the processed product prepared by the method of Example 6, L-ascorbic acid 2-glucoside (sales by Hayashibara Biochemical Laboratories, Inc., (Trade name “AA2G”) 2 parts by mass, 0.2 parts by mass of sodium EDTA, 0.1 parts by mass of sodium hyaluronate, 0.1 parts by mass of dipotassium glycyrrhizinate, 0.1 parts by mass of aloe vera extract, 0.05 parts of Melissa extract Parts by weight, chamomile extract 0.05 parts by weight, sugar transfer rutin 1.5 parts by weight, indigo ethanol extract 1 Add 5 parts by weight, 5 parts by weight of dl-sodium lactate, 5 parts by weight of 1,3-butylene glycol, 66 parts by weight of an appropriate amount of fragrance and purified water, emulsify with a homogenizer, add an appropriate amount of fragrance, and stir to mix. Manufactured. Since this product contains a carbohydrate derivative of α, α-trehalose and a metal sequestering agent, the browning inhibitory effect of ascorbic acid 2-glycoside and the deterioration due to oxidation of fragrances and other components are suppressed. Since the effect is further enhanced by blending sugar transfer rutin, the color and fragrance of the cream is stably maintained for a long period of time. In addition, this product has excellent moisturizing properties and low irritation to the skin, so it can be used without worrying about hypersensitivity. In addition, it is a cream that is not sticky even when applied to the skin, has no off-taste or off-flavor, has an excellent feeling in use, and is comfortable to apply.

<Shampoo>
2-Alkyl-N-carboxymethyl-N-hydroxymethylimidazolium betaine (30% aqueous solution) 35 parts by mass, coconut oil fatty acid glutamic acid triethanolamine solution (30% aqueous solution) 35 parts by mass, prepared by the method of Example 6. 10 parts by mass of quality preservation agent for processed products, 2.3 parts by mass of coconut oil fatty acid diethanolamide, 3 parts by mass of sugar transfer rutin, 0.25 parts by mass of sodium EDTA, 0.1 part by mass of Photosensitive Dye 201, No. 301 of Photosensitive Dye After adding 10 parts by mass of purified water to 0.1 parts by mass, the mixture was stirred and heated to 70 ° C. to dissolve, and an appropriate amount of fragrance was added to produce a shampoo by a conventional method. This product contains a carbohydrate derivative of α, α-trehalose and a metal sequestering agent, EDTA disodium, which reduces the occurrence of unpleasant odor due to oxidation of ingredients such as emulsifiers and fragrances used as cream bases. In addition, it is a shampoo excellent in feeling of use because it has good foaming at the time of use and the foam is stable. In addition, this product well inhibits the generation of volatile aldehydes and / or lipid oxidation and decomposition, prevents the generation of off-flavors originating from the scalp and sebum, prevents itching and dandruff, hair growth, nourishment It can be advantageously used for treatment or prevention of aging of hair or scalp. Furthermore, since this product has excellent moisture retention and low irritation to the skin, it can be used without concern for hypersensitivity.

<Hair gel>
Carboxyvinyl polymer 0.7 parts by weight, polyvinyl pyrrolidone 2 parts by weight, processed product quality-retaining agent 2 parts by weight, glycerin 1 part by weight, potassium hydroxide 0.1 part by weight, ethanol 20 parts by weight Part, 0.2 parts by mass of polyoxyethylene octyldodecyl ether, 0.1 parts by mass of dihydroxyethylglycine, 0.01 parts by mass of perfume and 77.2 parts by mass of purified water were added to prepare a hair gel by a conventional method. This product contains a sugar derivative-containing sugar of α, α-trehalose and a metal sequestering agent, dihydroxyethylglycine, so it has an odor due to oxidation of components such as emulsifiers and fragrances used as gel bases. Generation is reduced, and its quality is kept stable for a long time. In addition, this product has a sugar derivative-containing carbohydrate of α, α-trehalose, which has an excellent setting property and an effect of improving hair slipping. It is excellent, and when hair styling is disturbed, the hair can be easily reset by using a small amount of water.

<Formulated feed>
30 parts by weight of powdered rice, 35 parts by weight of skim milk powder, 10 parts by weight of rice bran, 10 parts by weight of powder containing high lactosucrose, 10 parts by weight of multivitamin, 5 parts by weight of fish meal, 5 parts by weight of dicalcium phosphate, 3 parts by weight of liquid fat , 3 parts by weight of calcium carbonate, 2 parts by weight of sodium chloride, 4 parts by weight of the quality retention agent and 2 parts by weight of the mineral agent prepared by the method of Example 11, 1 part by weight of commercially available royal jelly, 0.5 parts by weight of commercially available propolis extract A blended feed was produced. This product is a feed for livestock, poultry, pets, etc. that retains quality for a long period of time, and is particularly suitable as a feed for piglets. In addition, this product contains lactosucrose, so when ingested by domestic animals, the intestinal bifidobacteria grow and the intestinal flora is adjusted, so the absorption of minerals is promoted, It can be advantageously used for infection prevention, diarrhea prevention, fattening promotion, fecal odor control, and the like. In addition, this product can be used in combination with other feed materials, such as cereals, wheat flour, starch, oil lees, and potatoes, and rough feed materials such as straw, hay, bagasse, and corn cob as needed. And it is also optional to make a mixed feed.

As described above, the present invention maintains the quality of a processed product by incorporating a carbohydrate derivative of α, α-trehalose and a sequestering agent into the processed product. Moreover, since the carbohydrate derivatives of α, α-trehalose are safe and very stable, the field of use of the quality-preserving agent containing the carbohydrate derivative and a metal sequestering agent as active ingredients is food and drink. , Cosmetics, quasi-drugs, pharmaceuticals, feed, feed, pet food, daily necessities, sundries, chemical industrial products, etc. The present invention is an invention that exhibits such a remarkable effect, and is a significant and significant invention that contributes industrially.

Claims (3)

A method for maintaining the quality of a processed product, comprising containing a carbohydrate derivative of α, α-trehalose and a metal sequestering agent. A processed product manufactured using the quality maintaining method for a processed product according to claim 1. A quality-preserving agent for processed products, comprising a saccharide derivative of α, α-trehalose and a sequestering agent as active ingredients.