JP2005348731A - Composition for prepared food, prepared food, method for producing the same food and method for improving quality of the same food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a composition for prepared food in which quality change of texture, flavor, and the like, caused by heating and freezing in food processing of prepared food or reheating at a store or in a home can be suppressed and the quality of prepared food can be improved, and to provide the prepared food containing the composition for prepared food and to provide a method for producing the prepared food or a method for improving quality of the prepared food. <P>SOLUTION: The composition for prepared food comprises a water-soluble natural polymer substance and an organic acid salt. The method for producing the prepared food comprises mixing meat with the water-soluble natural substance and the organic acid salt. The method for improving quality of the prepared food comprises mixing meat with the water-soluble natural substance and the organic acid salt. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to a beet food composition, a beet food containing a beet food composition, a method for producing beet food, or a method for improving the quality of beet food.

In recent years, due to changes in lifestyle and development of food preservation technology, the market for prepared foods has been expanding year by year, and the demand for quality of prepared foods by end consumers has been increasing. Therefore, in addition to main ingredients such as livestock meat, fish meat, cereals and vegetables, sugar beet foods use various food additives for the purpose of storage stability, improvement of sensory aspects, and prevention of loss during production. Has been. On the other hand, end consumers are highly interested in food safety, and the labeling of prepared foods is one of the elements of product purchase. In addition, food additives may affect merchantability such as texture, taste, or appearance, and may impair the flavor of food.

In addition, sugar beet foods are manufactured and processed by consumers, such as heating for cooking in the manufacturing process, refrigeration and freezing for storage management, or reheating by ranges at home and restaurants, etc. Since heating, cooling, or freezing is repeated while being eaten, the texture and taste often change. In particular, sugar beet foods containing livestock meat and fish meat, which are mainly composed of protein, are easily affected by temperature. For example, hamburgers, meatballs, and the like have a hard texture that is caused by heating the meat juice to the outside or by damaging the softness or juiciness due to changes in meat quality. In addition, in Chinese prepared foods and fried foods, meat juice and moisture transfer from meat-containing utensils and medium-sized seeds to skin and clothing, so the softness and juicy feeling of utensils and medium-sized foods are not only impaired, but consumers also In some cases, the feeling of crispness and crispyness required for food skin and clothing may be lost. In addition, foods may be colored or faded by heating or the like, and a natural appearance immediately after cooking may not be maintained. The deterioration of the quality of these sugar beet foods greatly affects the merchantability.

Therefore, conventionally, various food additives have been used to improve the quality of prepared foods, such as texture and shelf life. For example, in processed meat foods, polymerized phosphates (hereinafter referred to as phosphates) such as sodium polyphosphate are mainly used as quality improvers. These phosphates remove calcium ions in meat protein by a metal sequestering action to soften the texture or enhance water retention and improve yield (Patent Document 1). Moreover, in order to improve the texture of meat, a quality improver that uses dietary fiber in addition to the foamability of carbonate and acidic substances is known (Patent Document 2). In addition, polysaccharides such as alginic acid, guar gum, and xanthan gum have been used for a long time to improve binding and water retention by utilizing the properties of water-soluble polymers, and to prevent the loss of gravy and improve yield. (Non-Patent Document 1). Recently, among them, propylene glycol alginate has a high effect, and a synergistic effect by combination with trisodium citrate is known (Patent Document 3).
JP-A-11-196661 Japanese Patent Laid-Open No. 2001-148 JP 2002-281942 A Shizunori Hayama, 9 others, “Special Feature: Properties and Use of Thickening Stabilizers” Food Industry, March 30, 1988, p. 20-85

Various quality improvers have been used for sugar beet foods, especially processed foods containing meat, but any method can sufficiently solve the problems in sugar beet foods such as improving texture, preventing spilled meat and improving water retention It wasn't. For example, although phosphate has water retaining ability, it has a hard texture after heating, and depending on the amount added, it has a drawback that it has a ham-like strong elastic texture. In addition, a quality improver that uses foaming properties of carbonate and acidic components may not have sufficient water retention after heating, or may change the color tone of food on appearance. Furthermore, the polysaccharides have a watery texture and a light taste, or have a stickiness, which causes problems such as adverse effects not only on the texture but also on the mechanical moldability during production. Therefore, there is a need for a beet food composition that can maintain a more natural texture in sugar beet foods and can further improve quality in productivity. Especially in processed meat foods, cooking and cooking can prevent the loss of meat juice by heating and cooling during food processing and cooking, and keep moisture and oil in a well-balanced food, or suppress changes in meat quality due to environmental changes such as heating and freezing. There has been a demand for a composition for a sugar beet food or a method for producing a sugar beet food that can retain the texture and taste of the juicy feeling and soft feeling immediately after.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have used a water-soluble natural polymer substance and an organic acid salt in combination with a sugar beet food to produce the quality of the sugar beet food produced by heating or freezing. We found the effect of improving the change. In particular, it has been found that the combined use of a water-soluble natural polymer substance and an organic acid salt can suppress the loss of meat juice, which is likely to occur in processed foods containing meat, and can maintain a texture such as a juicy feeling and a soft feeling. That is, (1) A composition for sugar beet foods containing a water-soluble natural polymer substance and an organic acid salt. (2) The sugar beet food composition according to (1) above, wherein the water-soluble natural polymer substance is a polysaccharide and / or a protein. (3) Water-soluble natural polymer substances are alginic acid, alginate, carrageenan, agar, hyaluronic acid, hyaluronate, pectin, pullulan, glucomannan, locust bean gum, guar gum, xanthan gum, curdlan, tamarind gum, gum arabic , Tragacanth gum, gellan gum, psyllium seed gum, karaya gum, chitin, chitosan, soy protein, wheat protein, pea protein, corn peptide, active gluten, dried egg white, dried whole egg, gelatin, collagen, whey protein, casein, The composition for a sugar beet food according to (1) or (2) above, which is at least one selected from the group consisting of sodium caseinate and lactalbumin. (4) The above (1) to ((), wherein the organic acid salt is at least one selected from the group consisting of lactate, tartrate, malate, citrate, gluconate, succinate and propionate. It is the composition for prepared foods in any one of 3). (5) Organic acid salt from the group consisting of L-sodium tartrate, DL-sodium tartrate, sodium malate, trisodium citrate, calcium citrate, potassium citrate, sodium gluconate, potassium gluconate and disodium succinate The beet food composition according to any one of (1) to (4), which is at least one selected. (6) The composition for sugar beet food according to any one of (1) to (5) above, wherein the blending ratio of the water-soluble natural polymer substance and the organic acid salt is 1: 0.03 to 1:15. It is. (7) The composition for a sugar beet food according to any one of (1) to (6) above, wherein the composition for a sugar beet food is a quality improver. (8) The sugar beet food composition according to any one of (1) to (7) above, wherein the sugar beet food is a processed food containing meat. (9) A sugar beet food comprising 0.01 to 15 parts by weight of the beet food composition according to any one of (1) to (8) above with respect to 100 parts by weight of the beet food. . (10) A method for producing a sugar beet food, in which a water-soluble natural polymer substance and an organic acid salt are mixed together with meat. (11) A method for improving the quality of a sugar beet food characterized by mixing a water-soluble natural polymer substance and an organic acid salt together with meat.

ADVANTAGE OF THE INVENTION According to this invention, the quality improvement agent or the quality improvement method which can make use of the original taste and food texture of main ingredients, such as livestock meat, fish meat, grain, and vegetables, in a sugar beet food is provided. Specifically, processed meat products using minced meat and fish meat prevent spillage of meat juice, changes in meat quality or hardening of meat due to heating, etc., and also prevent water separation even after freezing and thawing cycles. It is possible to maintain the quality of the sugar beet food and improve the merchantability. Moreover, according to this invention, the side dish food which reproduced the taste and texture similar to the homemade meal of a home or a restaurant, or a freshly prepared meal can be provided, and rich dietary life can be implement | achieved. In addition, because it uses naturally derived ingredients, it can provide prepared foods that give consumers a sense of security. Furthermore, according to the present invention, it can be easily added to a sugar beet food at a low cost and used, and further, in the process of producing a sugar beet food, it does not give food more than necessary while having water retention. It is possible to provide a method for improving productivity by greatly improving machine moldability such as releasability in a molding machine and product yield.

The present invention is a composition for sugar beet foods containing a water-soluble natural polymer substance and an organic acid salt. In particular, the composition for sugar beet food of the present invention can be used as a quality improver for sugar beet food. Here, the quality for sugar beet foods refers to all the factors that determine the merchantability when the end consumer purchases the sugar beet foods. For example, the taste, texture, appearance and other palatability when eating and drinking, preservation Shows stability, safety to the body, and productivity in the production process of sugar beet foods. In addition, sugar beet food here is food that is usually served as a side food, meat such as livestock and fish meat (including crustaceans and shellfish), vegetables and root vegetables, cereals, fruits, mushrooms, etc. Cooked and processed simmered simmered, sweet-roasted boiled fish, boiled uma boiled, boiled beans, etc., such as skewers, grilled, grilled, foil baked, kabaki baked products (including fried foods), fried tempura, fried tempura, etc. Steamed dishes such as deep-fried foods, sweet potatoes, steamed rice bowls, Chinese steamed buns, salads, salads such as sesame seeds, vinegars such as vinegared lotus roots and octopus vinegar, or foods combined with staple foods such as bread, rice and noodles along with those foods including. In particular, the composition of the present invention is suitable for foods containing meat, for example, hamburger, meatballs, wieners, sausages, tsukemen that are usually minced with meat and fish and mixed with other auxiliary ingredients. , Kamaboko, chikuwa, hanpen, etc., dumplings wrapped in a mixture of livestock meat and fish meat and other auxiliary ingredients, shumai, chinese bun, spring rolls, etc., or fried chicken, mentaka cutlet, tonkatsu, Can be used for fried white fish. However, the sugar beet food containing the composition of the present invention is not limited to those exemplified here.

The sugar beet food composition of the present invention contains a water-soluble natural polymer substance and an organic acid salt. Here, water-soluble means that it can be dissolved in any liquidity (pH), and includes, for example, natural polymer substances that can be dissolved in an acidic aqueous solution or an alkaline aqueous solution. The water-soluble natural polymer substance used in the present invention is not particularly limited, and examples thereof include substances derived from animals and plants, seaweeds, seeds, resins, seafood and crustaceans, milk, and microorganisms. White matter. Preferably, the polysaccharide includes alginic acid (trade name: Kimika Acid SA, Kimika Co., Ltd.), alginate (trade name: Kimika Acid I, Kimika Co., Ltd.), carrageenan (trade name: Olpin O-WG, Organo Corporation, etc.) ), Agar (Ina Food Industry, etc.), hyaluronic acid, hyaluronic acid salt (trade name Hyaluron Sun, Kewpie Co., Ltd.), pectin (trade name GENU Pectin, Sanki Co., Ltd.), pullulan (Hayashibara Corporation), gluco Mannan (trade name Propole, Shimizu Chemical Co., Ltd.), locust bean gum (trade name Orno L1, Organo Corporation etc.), Guar gum (trade name Guar gum MI-804, Organo Corporation etc.), xanthan gum (trade name Orno X2) , Organo Co., Ltd.), curdlan (Takeda Kirin Food Co., Ltd.) ), Tamarind gum (trade name Griroid, Dainippon Pharmaceutical Co., Ltd.), Arabic gum (trade name GUM ARABIC, Gokyo Sangyo Co., Ltd.), Tragant gum (Saneihara FFI Co., Ltd., etc.), Gellan gum (Sanei) Hara F.F.I. Co., Ltd.), Psyllium Seed Gum (trade name Healthy Gum, Gokyo Sangyo Co., Ltd.), Karaya Gum (trade name Sekicel DP200, JT Foods Co., Ltd.) Companies), chitosan (trade name Fronac, Kyowa Technos Co., Ltd.), protein, soy protein (Fuji Oil Co., Ltd.), wheat protein (trade name A-Guru, glyco-nutrient food stock Company), pea protein (organo, etc.), corn peptide (brand name eclipse peptino, Japan food processing stock) Company), active gluten, dried whole eggs (Taiyo Chemical Co., Ltd.), dried egg white (trade name dried egg white H, Nippon Shinyaku Co., Ltd.), gelatin (Nitta Gelatin Co., Ltd.), collagen (Nitta Gelatin Co., Ltd.) Company), whey protein (trade name High Trust Y-10, Hornen Corporation), casein (Tomen Chemical, etc.), sodium caseinate (trade name Haplo, Nippon Shinyaku Co., Ltd.), lactalbumin (Nitta Gelatin Co., Ltd.) One or two or more of them can be used. More preferably, locust bean gum, guar gum, xanthan gum, carrageenan, alginic acid, sodium alginate (trade name: Kimika Acid I-1, Kimika Co., Ltd.), potassium alginate (trade name: Kimika Acid I-5, Kimika Co., Ltd.), Pullulan, soybean protein, wheat protein, pea protein, casein, sodium caseinate, and lactalbumin. Particularly preferred are locust bean gum, guar gum, carrageenan, alginic acid, sodium alginate, pullulan, casein, and sodium caseinate. Particularly preferred are locust bean gum, alginic acid and sodium alginate.

The organic acid salt of the present invention is not particularly limited, and is, for example, an organic acid salt having 2 to 8 carbon atoms, preferably lactate, tartrate, malate, citrate, gluconic acid. Salt, succinate, propionate and the like. The food composition for prepared vegetables of the present invention can use one or more of them. More preferably, sodium L-tartrate (such as Wako Pure Chemical Industries), DL-sodium tartrate (such as Wako Pure Chemical), sodium malate (such as Wako Pure Chemical), trisodium citrate (AD・ M Far East Co., Ltd.), Calcium Citrate (Nippon Boehringer Ingelheim Co., Ltd.), Potassium Citrate (Wako Pure Chemicals Co., Ltd.), Sodium Gluconate (Trade Name Hercious A, Fujisawa Pharmaceutical Co., Ltd., etc.) ), Potassium gluconate (trade name Hercious K, Fujisawa Pharmaceutical Co., Ltd., etc.), and disodium succinate (Wako Pure Chemical Industries, Ltd.). Particularly preferred is trisodium citrate and / or calcium citrate.

The composition for sugar beet foods of the present invention can be produced using known methods alone or in combination. The water-soluble natural polymer substance and the organic acid salt can be obtained by mixing with additives that can be used in food as necessary using a normal mixing and stirring device. Usually, these components are powders, and a powder type can be obtained. Or it is good also as those granule types by adding those powder types or the additive which can be further used with a food as needed, and granulating. In the granule type production method, the granulation method is the main operation method, but operations such as mixing, drying, sizing and classification can be combined. Examples of the granulation method include a wet granulation method in which an additive or solvent having a function of a binder is added to the powder, granulation, a dry granulation method in which the powder is compressed and granulated, and a binder that is heated and melted. In addition, a melt granulation method for granulation by heating can be used. Further, these powder types and granule types may be compression-molded into tablets. Alternatively, a water-soluble natural polymer substance and an organic acid salt may be dissolved, dispersed or emulsified in water, alcohols or a liquid containing them to form a solution or gel. The quality improver of the present invention is not particularly limited to these production methods and forms.

Although the compounding ratio of the water-soluble natural polymer substance and the organic acid salt contained in the composition for sugar beet food of the present invention cannot be generally described depending on the kind and amount of the sugar beet food, it is usually 1: 0.03 to 1: 15. Preferably, the compounding ratio of the organic acid salt to the water-soluble natural polymer substance is 1: 0.4 to 1:10, more preferably 1: 2.5 to 1: 8. Particularly preferably, it is 1: 3 to 1: 7.

In addition to the water-soluble natural polymer substance and the organic acid salt, the beet food composition of the present invention may contain additives that can be used for food. For example, monosaccharides such as glucose and fructose, maltose, trehalose (such as Hayashibara Shoji Co., Ltd.), galactose (such as Towa Kasei Kogyo Co., Ltd.), disaccharides such as lactose, maltotriose, fructo-oligosaccharides, galactooligosaccharides, and berries Oligosaccharides (such as Shimizu Minato Sugar Co., Ltd.), xylooligosaccharides, isomaltoligosaccharides (such as Nippon Food Processing Co., Ltd.), maltotetraose, oligosaccharides such as reduced xylooligosaccharides, maltitol (such as Towa Kasei Kogyo Co., Ltd.), sorbitol (Towa Kasei Kogyo Co., Ltd.), Xylitol (Niken Chemical Co., Ltd.), Palatinose (Shin Mitsui Sugar Co., Ltd.), Erythritol (Niken Chemical Co., Ltd.), Lactitol (Towa Kasei Kogyo Co., Ltd.) Such as alcohols. Trehalose is particularly suitable. Moreover, the composition for sugar beet foods of this invention may add the natural starch normally used for a foodstuff, or the starch which processed them as starches. For example, natural starch includes corn starch (Nisshin Flour Milling, etc.), potato starch (trade name Gelcor, Honen Corporation, etc.), tapioca starch (Matsuya Chemical Co., Ltd., etc.), or a mixture thereof (trade name: High Trust BH, Honen Corporation, etc.). Processed starch includes, for example, bleached starch (trade name SG-5, Organo Co., Ltd.), soluble starch (trade name Rastergen, Nissho Chemical Co., Ltd.), and esterified starch (trade name PURITY GUM BE). : Sodium octenyl succinate, Nippon NS Co., Ltd.), etherified starch (trade name TEXTRA, Nippon NS Co., Ltd.), cross-linked starch, cyclodextrin (trade name DEXIPAL, Saiko Minato Sugar Co., Ltd.), etc. It is done. Moreover, the composition for side dish foods of this invention may use indigestible thru | or indigestible carbohydrate. Examples thereof include plants, animals, microorganism-derived substances or celluloses obtained by processing them. For example, crystalline cellulose (trade name Avicel, Asahi Kasei Co., Ltd., etc.), methyl cellulose (trade name Metrows, Shin-Etsu Chemical Co., Ltd., etc.), carboxy And methyl cellulose (Daicel Chemical Industries, Ltd.). The beet food composition of the present invention may use enzymes used in the food field. For example, amylase, glucose isomerase, actidinin, invertase, catalase, cellulase, trypsin, papain, pancreatin, protease, pectinase, pepsin, peptidase, lysozyme, lipase and the like. The beet food composition of the present invention may use acids used in the food field. For example, hydrochloric acid, acetic acid, lactic acid, citric acid, gluconic acid, malic acid, succinic acid, tartaric acid, fumaric acid, ascorbic acid and the like can be mentioned. In addition, the sugar beet food composition of the present invention includes, as an emulsifier, sucrose fatty acid esters (Mitsubishi Chemical Foods Co., Ltd.), glycerin fatty acid esters (trade name Excel, Kao Co., Ltd.), polyglycerin fatty acid esters (trade name Ryo). Topolyglycerate, Mitsubishi Chemical Foods Co., Ltd.), propylene glycol fatty acid ester (trade name Homotex, Kao Co., Ltd.), sorbitan fatty acid ester (trade name Emazole, Kao Co., Ltd.), saponin, lecithin (Tru lecithin industrial stock) Company etc.) may be used. In addition, seasonings (chemical seasonings such as sodium chloride and sodium glutamate), sweeteners other than sugars (glycyrrhizin, aspartame, stevia, saccharin, etc.), spices, coloring agents, preservatives (sodium benzoate, sorbine) Acid, p-hydroxybenzoate ester, etc.), antioxidant (ascorbic acid etc.), etc. may be added as appropriate. The food composition for prepared vegetables of the present invention can use one or more of these additives. However, the additive used in the present invention is not limited to these specific examples.

The composition for side dish foods of the present invention can be used by simply mixing with main ingredients such as meat and vegetables when cooking side dish foods. For example, the composition for prepared foods of the present invention can be used for hamburgers, meatballs, meatballs, kamaboko, sausages and the like that are used by mincing livestock or fish meat. Taking hamburg as an example, quality beef food composition according to the present invention is a mixture of pre-minced beef, pre-sauteed onion, bread crumbs, whole egg, salt, sodium glutamate, pepper, nutmeg, water and mixed. Add and mix as improver. Further, pork fat can be added and mixed, and then molded into a hamburger patty. You may freeze as it is as a hamburger patty for side dish foods. This hamburger patty can be frozen or thawed and cooked at the store or at home and used as a side dish food. At this time, water separation due to thawing can be prevented, or outflow of gravy due to heat cooking can be prevented, and a soft and juicy texture can be ensured. Further, the above-described hamburger patties can be cooked in advance in an oven or the like and further made into a vacuum pack to be used as a cooked hamburger. At this time, it can be packed without causing the meat juice to be washed away by cooking, and the yield of the product can be improved. Furthermore, even when re-heated in a range, etc., at the store sales of prepared foods or at home meals, it is possible to ensure a soft and juicy texture and handmade appearance.

Moreover, the composition for side dish foods of this invention can be used also for the side dish foods which wrapped the ingredient and livestock including livestock meat and fish meat, such as Chinese bun, shumai, and a dumpling. For example, in the case of Chinese buns, minced pork is kneaded well, then chopped green onions, shiitake mushrooms, shrimp and pork are mixed, and the beet food composition of the present invention is added and mixed as a quality improver. Furthermore, a seasoning, sesame oil, etc. can be mixed and a Chinese bun ingredient can be obtained. Alternatively, the organic acid salt and the water-soluble natural polymer substance may be added separately. Add light flour, strong flour, yeast baking powder, sugar and salt and mix. Further, lard can be added and mixed, kneaded thoroughly, lightly heated and fermented to wrap the Chinese bun, and the above ingredients can be used to obtain Chinese bun for sugar beet food. This Chinese bun is vacuum packed as it is, frozen or refrigerated, and heated at the store or at home to produce a side dish food. Or you may use as a prepared side dish food which steamed Chinese bun beforehand. At this time, it is possible to suppress water loss due to thawing and loss of gravy from the ingredients due to heating. Therefore, not only can the succulent and soft feel of the tool be ensured, but also the stickiness due to moisture of the skin can be prevented, and the texture and soft appearance such as the soft feel of the skin can be maintained.

Moreover, the composition for side dish foods of this invention can be used also for the side dish foods which wrapped the ingredient and medium seed | species containing livestock meat and fish meat, such as fried food, fried food, and tempura. For example, in the case of white fish fried, fillet is obtained by mixing fish meat and seasonings to a mixture of fish surimi and soy protein, salt, water, potato starch, and the composition of the present invention. This fillet is punched out to obtain a fillet molded product that is the seed of the fly. This fillet molded product is left as it is or once frozen and then thawed, then put on a batter solution containing wheat flour, crumbed and fried in oil to obtain a fried fly. After cooling this fried food, it can be filled and packed in a plastic container to make a side dish food. Here, the composition for a sugar beet food of the present invention keeps the texture and flavor of the fish meat by preventing water from the fillet after thawing, or the loss of fish oil, and from the middle seed by reheating in a range etc. It is possible to suppress the loss of moisture, prevent stickiness due to moisture in the garment, and keep the crispness of the garment.

There is no particular limitation on the method of adding the composition for the beet food of the present invention to the beet food, for example, it is directly added to the raw material such as meat and mixed, or injected into the raw material such as meat, or the meat or You may add the foodstuff containing meat, its ingredient | tool, and a middle seed by immersing in the liquid which melt | dissolved the composition for side dish foods of this invention. Or you may add in addition to the raw materials of auxiliary materials, such as a seasoning, a seasoning liquid, a flour, bread crumbs, and a binder. Or you may mix and knead with meat and an auxiliary ingredient. At this time, if the composition for sugar beet foods obtained by adding an organic acid salt and a water-soluble natural polymer substance or other additives in advance is used, it can be easily added. For example, a sugar beet food composition comprising an organic acid salt and a water-soluble polymer substance, and comprising 3 to 97 parts by weight of the organic acid salt and 3 to 97 parts by weight of the water-soluble polymer substance, or 5 to 75 parts by weight of the organic acid salt A beet food composition comprising 5 to 75 parts by weight of a water-soluble natural polymer substance and 20 to 90 parts by weight of additives such as saccharides, starches, fibers and enzymes can be used. Alternatively, the water-soluble natural polymer substance and the organic acid salt may be sequentially added separately in the production process of the sugar beet food. Of course, the order of addition of the organic acid salt and the water-soluble natural polymer substance is not limited. Moreover, the compounding quantity with respect to sugar beet food of the composition for sugar beet food of this invention is although it does not specifically limit, For example, it is 0.01-15 weight part with respect to 100 weight part of sugar beet food, Preferably, 0.02- 12 parts by weight. More preferably, it is 0.05-8 weight part.

The blending amounts of the water-soluble natural polymer substance and the organic acid salt in the sugar beet food composition of the present invention are not particularly limited. For example, the water-soluble natural polymer is 100 parts by weight of the sugar beet food composition. 5 to 21 parts by weight of a polymer substance and 45 to 75 parts by weight of an organic acid salt, and preferably 8 to 21 parts by weight of a water-soluble natural polymer substance and an organic acid salt with respect to 100 parts by weight of the composition for sugar beet food 45 to 70 parts by weight, and more preferably 8 to 18 parts by weight of a water-soluble natural polymer substance and 50 to 65 parts by weight of an organic acid salt with respect to 100 parts by weight of the sugar beet food composition. Furthermore, when blending at least one of alginic acid and alginate as the water-soluble natural polymer substance, for example, at least one of alginic acid and alginate is used for 100 parts by weight of the sugar beet food composition. Parts by weight and 45 to 75 parts by weight of citrate, preferably 8 to 20 parts by weight of at least one of alginic acid and alginate and 45 to 70 parts by weight of citrate, more preferably alginic acid and alginic acid It contains 8 to 17 parts by weight of at least one salt and 50 to 65 parts by weight of citrate.

Furthermore, when alginic acid and locust bean gum are used in combination as a water-soluble natural polymer substance, 5 to 20 parts by weight of alginic acid and 0.25 to 5 parts of locust bean gum per 100 parts by weight of the beet food composition. Parts by weight, trisodium citrate 40 to 74 parts by weight and calcium citrate 1 to 10 parts by weight, preferably 8 to 17 parts by weight alginic acid, locust bean gum 0 0.5-3 parts by weight, trisodium citrate 43-62 parts by weight and calcium citrate 2-8 parts by weight. More preferably, 8 to 15 parts by weight of alginic acid, 0.5 to 3 parts by weight of locust bean gum, 48 to 59 parts by weight of trisodium citrate, and 2 to 6 parts of calcium citrate with respect to 100 parts by weight of the beet food composition. Including parts by weight.

Alternatively, when sodium alginate is used as the water-soluble natural polymer substance, 5 to 20 parts by weight of sodium alginate, 40 to 74 parts by weight of trisodium citrate and 1 to 10 parts by weight of calcium acid, preferably 8 to 17 parts by weight of sodium alginate, 43 to 62 parts by weight of trisodium citrate and 2 to 8 parts by weight of calcium citrate with respect to 100 parts by weight of the composition for sugar beet food Part. More preferably, it contains 8 to 17 parts by weight of sodium alginate, 48 to 59 parts by weight of trisodium citrate and 2 to 6 parts by weight of calcium citrate with respect to 100 parts by weight of the composition for sugar beet food.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto. In addition, foods that can be generally purchased at supermarkets and the like were used, and additives that conform to official documents such as the 7th edition of Food Additives or reagents were used.

(Example 1)
<Preparation of composition for sugar beet food>
53.8 g of trisodium citrate, 3.8 g of calcium citrate, 1 g of locust bean gum, 12.5 g of sodium alginate, and 28.9 g of trehalose were mixed to obtain 100 g of a powder type sugar beet food composition.
<Manufacture of hamburger>
485g minced meat, 200g onions chopped and sauteed in advance, 150g bread crumbs, 63g eggs. 4 g of salt, 1 g of pepper, 1 g of nutmeg, 1 g of sodium glutamate (trade name “Ajinomoto”, Ajinomoto Co., Inc.) and 50 g of water are mixed well until they become sticky, and further 8 g of the above-mentioned prepared food composition as a quality improver Added and mixed. Furthermore, 45 g of pork fat was added and mixed, and then 50 g of round hamburger patties were obtained with a molding machine. The hamburger patty was baked in an oven at 200 ° C. for 12 minutes and 30 seconds to obtain a hamburger containing the composition for prepared foods of the present invention.

(Control 1)
The hamburger which does not contain the composition for side dish foods of this invention obtained in Example 1 with the manufacturing method similar to the hamburger of Example 1 was obtained.

(Test Example 1)
A sensory test was conducted using the hamburger of Example 1 and Control Example 1. The hamburger obtained in Example 1 or Control Example 1 was allowed to cool, then wrapped in a storage plastic film, stored at −20 ° C., re-heated in the range while frozen, and used for the test. In the sensory test, eight panelists ate these two kinds of hamburgers, evaluated soft feeling and juicy feeling as evaluation items of texture, further evaluated flavor, and selected preferable hamburgers for each item. As a result, in any item, the hamburger of Example 1 containing the composition for prepared foods of the present invention as a quality improver was able to obtain an evaluation equal to or higher than that of Control Example 1, and the quality improving effect on hamburger was confirmed. (Table 1).

(Example 2)
<Preparation of quality improver for sugar beet food>
54.8 g of trisodium citrate, 3.8 g of calcium citrate, 12.5 g of sodium alginate, and 28.9 g of trehalose were mixed to obtain 100 g of a powder type sugar beet food composition.
<Method of manufacturing hamburger>
Hamburgers were obtained by the same production method as in Example 1.

(Reference Example 1)
As a quality improver, instead of the sugar beet food composition of Example 1, a phosphate composed of 50% sodium polyphosphate and 50% anhydrous sodium pyrophosphate (trade name: Polylinsan 2-D, Takeda Kirin Foods Co., Ltd., (Hereinafter referred to as phosphate A) was used to obtain a hamburger with the same raw material composition ratio and manufacturing method as in Example 2.

(Test Example 2)
A sensory test was performed using the hamburger of Example 2 and Reference Example 1. The hamburger obtained in Example 2 or Reference Example 1 was allowed to cool, wrapped in a storage plastic film, stored at −20 ° C., re-heated in a range while frozen, and used for the test. In the sensory test, six panelists ate these two kinds of hamburgers, evaluated soft feeling and juicy feeling as evaluation items of texture, and selected hamburgers that were felt preferable in each item. Furthermore, in order to evaluate the change of the meat quality by heating, the hamburger that felt that the flesh of the hamburger was loose was selected. As a result, it was confirmed that the hamburger of Example 2 containing the composition for sugar beet food of the present invention was superior to the hamburger of Reference Example 1 containing phosphate A as a sugar beet food in any item (Table). 2).

(Example 3)
<Preparation of composition for sugar beet food>
53.8 g of trisodium citrate, 3.8 g of calcium citrate, 1 g of locust bean gum, 12.5 g of alginic acid and 28.9 g of trehalose were mixed to obtain 100 g of a powdery sugar beet food composition.
<Method of manufacturing hamburger>
Hamburgers were obtained by the same production method as in Example 1.

(Reference Example 2 and Control Example 2)
Using the phosphate A of Reference Example 1 as a quality improver, a hamburger was obtained with the same raw material composition ratio and manufacturing method as in Example 2 (Reference Example 2). Furthermore, a hamburger containing no quality improver was obtained (Control Example 2).

(Test Example 3)
<Evaluation of yield>
Here, the yield indicates the change in weight of the food due to the loss of moisture and oil from the food due to heating and cooling, or freezing and thawing, etc., and the effect of preventing the outflow of gravy from food including meat, or the water retention effect of food Can be evaluated. Yield was evaluated by the following method. In the hamburger manufacturing process of Example 3, Reference Example 2 and Control Example 2, the weight before heating in the oven (hereinafter referred to as the weight before heating) was measured, further heated in the oven, allowed to cool and then heated. Was measured (hereinafter referred to as "weight after heating"). The yield was calculated in percent by dividing the weight after heating by the weight before heating and multiplying by 100.
<Texture evaluation>
In order to evaluate the change in texture due to the addition of a quality improver, using a hamburger of Example 3, Reference Example 2 and Control Example 2, with a texture analyzer (trade name: Creep Meter ER2-30005S, Yamaden Co., Ltd.) evaluated. The sample was subjected to the test as it was after heating the hamburger. The texture analyzer used a spherical measuring plunger with a tip of 7 mm, compressed the sample at a compression speed of 1 mm / sec, and measured the stress change accompanying compression. At this time, a compression distance until the sample broke as an index indicating the elasticity of the sample, and a stress at break (rupture stress) as an index indicating the hardness of the sample were obtained. From these results, hardness and elasticity were evaluated based on the compression distance or the ratio to the rupture stress of Control Example 2 containing no quality improver (control Example 2 is 100). It is desirable that the hardness and elasticity are not too high or too low as compared with the control example not containing the quality improver, and obtain almost the same value.
<Evaluation results>
The evaluation results are shown in Table 3. The yield of Example 3 was higher than the yield of Control Example 2, and it was confirmed that the quality improver added to the hamburger of Example 3 prevented meat juice from flowing out due to heating. The reference example 2 containing phosphate also had a higher yield than the control example. However, it was confirmed that the reference example 2 has significantly higher hardness and elasticity than the control example without addition, and has a hard texture. On the other hand, it was confirmed that the quality improver of the present invention is hardly affected by cooking and can store gravy in foods and maintain a juicy feeling and soft feeling.

(Examples 4 to 14)
<Preparation of composition for sugar beet food>
The composition of the present invention having the blending ratio shown in Table 4 was obtained in the same manner as in Example 1. Similarly, the composition of Reference Example 3 was obtained.
<Preparation of hamburger>
585g minced meat, 150g onion chopped and sauteed in advance, 50g bread crumbs, 63g eggs. 4 g of salt, 1 g of pepper, 1 g of nutmeg, 1 g of sodium glutamate (trade name “Ajinomoto”, Ajinomoto Co., Inc.), and 145 g of water are mixed well until they become sticky, and 10 g of the sugar beet food composition is added as a quality improver. Mix and store in refrigerator for 1 hour. After storage, a round hamburger patty of 25 g per piece was produced with a molding machine. Hamburg patties were baked in an oven at 200 ° C. for 13 minutes to obtain a hamburger containing a quality improver for sugar beet food.

<Test Example 4>
<Evaluation method>
In the same manner as in Test Example 3, the yield, hardness and elasticity were evaluated.
<Evaluation results>
The yield of hamburger to which no quality improver was added was 75.5%. Table 4 shows the relative yield when the additive hamburger yield is taken as 100. As a result, in Examples 4 to 14, the yield was higher than that of the control, and the hardness and elasticity were almost the same as those of the additive-free hamburger. From the above, it was confirmed that the composition of the present invention is effective as a quality improver that can prevent the loss of gravy and ensure a soft feeling and a juicy feeling. On the other hand, in Reference Example 3 in which sodium carbonate, which is an inorganic salt, was used instead of the organic acid salt, the yield was high, but the texture was confirmed to be hard. Further, in Reference Example 3, it was confirmed that the color tone of the hamburger changed after heating, but in the example containing the composition of the present invention, no color tone change was observed. In addition, by comparison of Example 10 to Example 12, when the amount of the water-soluble natural polymer substance in 100 parts by weight of the composition for sugar beet food exceeds 21% and is close to 30%, the texture tends to be soft. It became clear that water became sensuously as well.

<Reference Example 4 to Reference Example 22>
As a reference example, a hamburger was prepared by blending the natural polymer substance, organic acid salt, and other additives used in the present invention alone as a quality improver. The components evaluated are listed in Table 5. The hamburger was manufactured under the same conditions as in Example 4. However, the blending amount of these quality improvers was 5 g.

<Test Example 5>
Evaluation was performed in the same manner as in Test Example 4 using the hamburgers of Reference Examples 4 to 22.
<Evaluation results>
The evaluation results of yield, hardness and elasticity are shown in Table 5. As a result, the organic acid salt alone (Reference Examples 4 to 7) was found to have a hard texture. Although sodium carbonate (Reference Example 8) was found to have an effect of suppressing the outflow of gravy, it was confirmed that the texture was hardened. Many water-soluble natural polymer substances (Reference Examples 9 to 15) were found to tend to be soft although they were effective in preventing the loss of gravy. In fact, when these hamburgers were eaten, it was confirmed that they became watery. Here, the hamburger (Reference Example 3) containing a combination of a carbonate that hardens the texture in a single system and a water-soluble polymer substance that softens the texture in a single system became hard and elastic. Nevertheless, the hamburger containing the organic acid salt and the water-soluble natural polymer substance shown in the above examples had good hardness and elasticity. Carrageenan alone (Reference Example 12) also increased in hardness and elasticity, but hamburger (Example 14) containing carrageenan and organic acid salt had good hardness and elasticity. From this, it was confirmed that a specific combination of the water-soluble natural polymer substance and the organic acid salt shows the effect of the present invention. Moreover, it was confirmed that the effects of the present invention cannot be obtained when other additives blended in the composition for prepared foods of the present invention are used alone.

(Example 15)
585g minced meat, 150g onion chopped and sauteed in advance, 50g bread crumbs, 63g eggs. 4 g of sodium chloride, 1 g of pepper, 1 g of nutmeg, 1 g of sodium glutamate (trade name “Ajinomoto”, Ajinomoto Co., Inc.) and 145 g of water are mixed well until they become sticky. Furthermore, 61.4 parts by weight of trisodium citrate, citric acid 10 g of a sugar beet food composition comprising 4.3 parts by weight of calcium, 14.3 parts by weight of sodium alginate and 20.0 parts by weight of crystalline cellulose was added and mixed as a quality improver, and stored in a refrigerator for 1 hour. After storage, hamburger patties were produced on a molding machine. Hamburg patties were baked in an oven at 200 ° C. for 13 minutes to obtain a hamburger containing a quality improver for sugar beet food.

(Example 16)
585g minced meat, 150g onion chopped and sauteed in advance, 50g bread crumbs, 63g eggs. 4 g of salt, 1 g of pepper, 1 g of nutmeg, 1 g of sodium glutamate (trade name “Ajinomoto”, Ajinomoto Co., Inc.), and 145 g of water are mixed well until they become sticky, and further 42.0 parts by weight of trisodium citrate, citric acid 10 g of a sugar beet food composition comprising 8.0 parts by weight of calcium, 30.0 parts by weight of sodium alginate and 20.0 parts by weight of corn peptide was added and mixed as a quality improver, and stored in a refrigerator for 1 hour. After storage, hamburger patties were produced on a molding machine. Hamburg patties were baked in an oven at 200 ° C. for 13 minutes to obtain a hamburger containing a quality improver for sugar beet food.

(Example 17)
585g minced meat, 150g onion chopped and sauteed in advance, 50g bread crumbs, 63g eggs. 4 g of salt, 1 g of pepper, 1 g of nutmeg, 1 g of sodium glutamate (trade name “Ajinomoto”, Ajinomoto Co., Inc.), and 145 g of water are mixed well until they become sticky, and further 42.0 parts by weight of trisodium citrate, citric acid 10 g of a sugar beet food composition comprising 8.0 parts by weight of calcium, 30.0 parts by weight of sodium alginate and 20.0 parts by weight of pea protein was added and mixed as a quality improver, and stored in a refrigerator for 1 hour. After storage, hamburger patties were produced on a molding machine. Hamburg patties were baked in an oven at 200 ° C. for 13 minutes to obtain a hamburger containing a quality improver for sugar beet food.

(Example 18)
585g minced meat, 150g onion chopped and sauteed in advance, 50g bread crumbs, 63g eggs. 4 g of sodium chloride, 1 g of pepper, 1 g of nutmeg, 1 g of sodium glutamate (trade name “Ajinomoto”, Ajinomoto Co., Inc.) and 145 g of water are mixed well until they become sticky, and further 53.0 parts by weight of trisodium citrate, citric acid 10 g of a sugar beet food composition comprising 10.0 parts by weight of calcium and 37.0 parts by weight of sodium alginate was added as a quality improver, mixed, and stored in a refrigerator for 1 hour. After storage, hamburger patties were produced on a molding machine. Hamburg patties were baked in an oven at 200 ° C. for 13 minutes to obtain a hamburger containing a quality improver for sugar beet food.

(Example 19)
<Preparation of composition for sugar beet food>
Trisodium citrate (crystal) 55.3 g, calcium citrate 3.8 g, locust bean gum 1 g, alginic acid 11.0 g, and trehalose 28.9 g were mixed to obtain 100 g of a powder type sugar beet food composition.
<Manufacture of hamburger>
485g minced meat, 200g onions chopped and sauteed in advance, 100g bread crumbs, 63g eggs. 4 g of salt, 1 g of pepper, 1 g of nutmeg, 1 g of sodium glutamate (trade name “Ajinomoto”, Ajinomoto Co., Inc.) and 100 g of water are thoroughly mixed until it becomes sticky, and further 8 g of the above-mentioned composition for side dish food is used as a quality improver. Added and mixed. Furthermore, 45 g of pork fat was added and mixed, and then 50 g of a round (75 mm diameter) hamburger patty was obtained with a molding machine. The hamburger patty was baked in an oven at 200 ° C. for 12 minutes and 30 seconds to obtain a hamburger containing the composition for prepared foods of the present invention.

(Control 3 and Comparative Example 23)
Using the phosphate A of Reference Example 1 as a quality improver, a hamburger was obtained with the same raw material composition ratio and manufacturing method as in Example 19 (Reference Example 23). Furthermore, a hamburger containing no quality improver was obtained (Control Example 3).

(Test Example 6)
A sensory test was performed using the hamburgers of Example 19, Control Example 3, and Comparative Example 23. In the sensory test, five panelists eat two types of hamburger as a set of these three types of hamburgers, and the crispness, softness, and juiciness are the evaluation items of the texture. And the flavor was evaluated, and a preferred hamburger was selected for each item. As a result, in the sensory tests from the first group to the third group, the hamburger of Example 19 containing the composition for prepared foods of the present invention as a quality improver in any of the items is more than the hamburger of Comparative Example 3 or Comparative Example 23. Was also highly evaluated (Table 6).

Claims (18)

A vegetable food composition comprising a water-soluble natural polymer substance and an organic acid salt. The composition for a sugar beet food according to claim 1, wherein the water-soluble natural polymer substance is a polysaccharide and / or a protein. Water-soluble natural polymer substances are alginic acid, alginate, carrageenan, agar, hyaluronic acid, hyaluronic acid salt, pectin, pullulan, glucomannan, locust bean gum, guar gum, xanthan gum, curdlan, tamarind gum, gum arabic, tragacanth gum, Gellan gum, psyllium seed gum, karaya gum, chitin, chitosan, soy protein, wheat protein, pea protein, corn peptide, active gluten, dried egg white, dried whole egg, gelatin, collagen, whey protein, casein, casein sodium and The beet food composition according to claim 1 or 2, which is at least one selected from the group consisting of lactalbumin. The water-soluble natural polymer substance is at least one selected from the group consisting of locust bean gum, guar gum, carrageenan, alginic acid, sodium alginate, pullulan, casein, and sodium caseinate. The composition for side dish food as described. The composition for a sugar beet food according to any one of claims 1 to 4, wherein the water-soluble natural polymer substance is at least one selected from the group consisting of locust bean gum, alginic acid and sodium alginate. The organic acid salt is at least one selected from the group consisting of lactate, tartrate, malate, citrate, gluconate, succinate, and propionate. A composition for a sugar beet food according to one item. The organic acid salt is selected from the group consisting of sodium L-tartrate, sodium DL-tartrate, sodium malate, trisodium citrate, calcium citrate, potassium citrate, sodium gluconate, potassium gluconate and disodium succinate The composition for sugar beet foods as described in any one of Claims 1 thru | or 6 which is at least 1 type. The composition for a sugar beet food according to any one of claims 1 to 7, wherein the organic acid salt is trisodium citrate and / or calcium citrate. The composition for sugar beet foods as described in any one of Claims 1 thru | or 8 whose compounding ratio of a water-soluble natural polymer substance and organic acid salt is 1: 0.03 to 1:15. The sugar beet food according to any one of claims 1 to 9, comprising 5 to 21 parts by weight of a water-soluble natural polymer substance and 45 to 75 parts by weight of an organic acid salt with respect to 100 parts by weight of the composition for the sugar beet food. Composition. The composition according to any one of claims 1 to 9, comprising 5 to 20 parts by weight of alginic acid and alginate and 45 to 75 parts by weight of citrate with respect to 100 parts by weight of the composition for sugar beet food. Composition for sugar beet food. It contains 5 to 20 parts by weight of alginic acid, 0.25 to 5 parts by weight of locust bean gum, 40 to 74 parts by weight of trisodium citrate and 1 to 10 parts by weight of calcium citrate with respect to 100 parts by weight of the composition for sugar beet food. The composition for side dish foods as described in any one of Claims 1 thru | or 9. 10 to 10 parts by weight of sodium citrate, 40 to 74 parts by weight of sodium citrate, and 1 to 10 parts by weight of calcium citrate with respect to 100 parts by weight of the beet food composition. The composition for side dish foods as described in a term. The composition for side dish foods as described in any one of Claims 1 thru | or 13 characterized by the above. The beet food composition according to any one of claims 1 to 14, wherein the beet food is a processed food containing meat. A sugar beet food comprising 0.01 to 15 parts by weight of the beet food composition according to any one of claims 1 to 15 with respect to 100 parts by weight of the sugar beet food. A method for producing a sugar beet food, comprising mixing a water-soluble natural polymer substance and an organic acid salt together with meat in the manufacture of the sugar beet food. A method for improving the quality of a sugar beet food comprising mixing a water-soluble natural polymer substance and an organic acid salt together with meat.