JP2010142174A - Phosphate-containing modified edible extract and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing phosphate-containing modified edible extract, including making an organic acid chelating agent exist in phosphate-containing edible extract containing meat extract, fish and shellfish extract or yeast extract to control generation of insoluble phosphate or solubilize the insoluble phosphate, and capable of eliminating acid in the remaining organic acid chelating agent without reducing other components such as phosphorus. <P>SOLUTION: The method includes adding calcium oxide or calcium carbonate to the edible extract obtained by treating the edible extract with the organic acid chelating agent to control generation of the insoluble phosphate or solubilize the insoluble phosphate so as to eliminate the acid in the remaining organic chelating agent without reducing other components such as phosphorus as much as possible. The phosphate-containing modified edible extract improved in taste and reduced in calorie is obtained by the method. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing an edible extract in which an organic acid chelating agent is present in an edible extract containing phosphoric acid consisting of a livestock meat extract, a seafood extract, or a yeast extract to suppress or solubilize the formation of insoluble phosphate. In this method, the acid of the remaining organic acid chelating agent is removed by adding calcium oxide or calcium carbonate and treating the same, and a method for producing a modified phosphoric acid-containing edible extract, improving the taste produced by the production method And a modified phosphoric acid-containing edible extract that is reduced in calories, and a food quality improver comprising the modified phosphoric acid-containing edible extract as an active ingredient.

  Conventionally, as a quality improver for various functions, such as cheese melting agents (promoting protein dissolution), binding agents for livestock and fish meat, water retention agents for processed foods, emulsifiers, alkaline agents, swelling agents, strengthening agents, etc. Phosphate added to food has a high food quality improvement effect, but most of it is a synthetic product from phosphate ore (for example, Japanese Patent No. 2607588), and is derived from natural or food materials. Salt was not offered to the market. However, due to the recent increase in natural orientation, there has been a demand for a quality improving agent derived from a natural or food material instead of a synthetic product. Therefore, as a result of intensive investigations on the composition for quality improvement with the aim of using a phosphate derived from a food material for improving the quality of food, the present inventors have found that the extract is like a yeast extract, a meat extract or a seafood extract. Edible extract is adjusted to pH 5-9, and the precipitated and precipitated soot is isolated and used as an active ingredient, so that the edible extract-derived calcium phosphate and / or magnesium phosphate having an excellent food reforming effect is an active ingredient A composition for improving food quality was developed (Japanese Patent Application Laid-Open No. 2007-22220).

  In addition, the present inventors have studied earnestly for the purpose of using a food material-derived phosphate for improving the quality of food, suppressing the precipitation of koji produced as a by-product during the production of an edible extract, and calcium phosphate and / or Alternatively, it has been found that by adding a phosphate such as magnesium phosphate as a soluble phosphate in the extract, the above-mentioned object can be achieved and a phosphate-containing extract that can improve the quality of food can be produced. As a solubilization means, it is possible to suppress the formation or solubilization of insoluble phosphate by adding a chelating agent composed of an organic acid such as citric acid, malic acid or succinic acid to the edible extract. As a result, the present inventors have succeeded in producing an edible extract having an effect of improving the quality of food containing a phosphate derived from a food material (JP 2007-222202). Publication).

  An edible extract containing the food material-derived phosphate-containing food quality-improving effect can only have a quality-improving effect such as promoting protein dissolution and enhancing the binding of livestock meat when added to food. In addition, the taste of food can be improved. And if it is a food aiming at exhibiting these effects, it is applicable to any food. However, in the production of the edible extract, an organic acid such as citric acid, malic acid or succinic acid is used as a chelating agent, so that the remaining organic acid may affect the taste of food depending on the application. Therefore, the remaining organic acid in the edible extract has been left as a problem without reducing the phosphorus content from the edible extract.

JP2007-22220A. Japanese Patent Application Laid-Open No. 2007-222202. Japanese Patent No. 2,607,587.

  An object of the present invention is to provide an edible extract containing a phosphoric acid-containing edible extract comprising a livestock meat extract, a seafood extract, or a yeast extract to suppress the formation or insolubilization of an insoluble phosphate. It is an object of the present invention to provide a method for producing a modified phosphoric acid-containing edible extract that can remove the acid of the remaining organic acid chelating agent without reducing other components such as phosphorus content.

  The inventor of the present invention provides an organic acid chelating agent in a method for producing an edible extract in which an organic acid chelating agent is present in an edible extract containing phosphoric acid to suppress or solubilize the formation of insoluble phosphate. In the edible extract treated with the organic acid chelating agent, the acid of the organic acid chelating agent is changed to calcium oxide or carbonic acid. In order to complete the present invention, it has been found that by adding calcium and treating it, it is possible to specifically remove the acid of the remaining organic acid chelating agent while minimizing the decrease in other components such as phosphorus content. It came.

  That is, the present invention is an edible extract in which an organic acid chelating agent is present in an edible extract containing phosphoric acid consisting of a meat extract, a seafood extract, or a yeast extract to suppress or solubilize the formation of insoluble phosphate. The production method comprises a method for producing a modified phosphoric acid-containing edible extract in which the acid of the remaining organic acid chelating agent is removed by adding calcium oxide or calcium carbonate and treating the acid. Examples of the organic acid chelating agent include citric acid, malic acid, and succinic acid. Moreover, the addition amount of calcium oxide or calcium carbonate added to remove the acid of the organic acid chelating agent remaining in the edible extract treated with the organic acid chelating agent is used for producing the organic acid chelating agent-treated food extract. It is preferable that it is 1.5 to 6 weight% with respect to a raw material.

  In the method for producing the modified phosphoric acid-containing edible extract of the present invention, the treatment for removing the acid of the remaining organic acid chelating agent is performed by adding calcium oxide or calcium carbonate to the edible extract treated with the organic acid chelating agent at a temperature of 30. The reaction can be carried out by stirring for 1 to 2 hours at -50 ° C, followed by removal by solid-liquid separation. By the manufacturing method of the modified phosphoric acid-containing edible extract of the present invention, it is possible to provide a modified phosphoric acid-containing edible extract that is improved in taste and reduced in calories.

  The modified phosphoric acid-containing edible extract of the present invention can be applied to various edible extracts containing phosphoric acid consisting of a meat extract, a seafood extract, or a yeast extract. An extract can be mentioned. The present invention includes a food quality improver comprising, as an active ingredient, a modified phosphoric acid-containing edible extract produced by the edible extract production method of the present invention.

  That is, the present invention specifically relates to (1) an edible extract containing phosphoric acid comprising a meat extract, a seafood extract, or a yeast extract, and an organic acid chelating agent is present to suppress or solubilize the production of insoluble phosphate. A method for producing a modified phosphoric acid-containing edible extract, characterized in that the acid of the remaining organic acid chelating agent is removed by adding calcium oxide or calcium carbonate and treating the acid. And (2) the organic acid chelating agent is citric acid, malic acid, or succinic acid, (3) the method for producing a modified phosphoric acid-containing edible extract according to (1) above, and (3) calcium oxide Or the addition amount of calcium carbonate is 1.5-6 weight% with respect to the raw material used for organic acid chelating agent process food extract manufacture, The said (1) or (2) characterized by the above-mentioned. It consists method for producing a modified phosphate-containing edible extract of the mounting.

  The present invention also provides (4) removal of the acid of the remaining organic acid chelating agent by adding calcium oxide or calcium carbonate and treating it with stirring at a temperature of 30 to 50 ° C. for 1 to 2 hours. The method for producing a modified phosphoric acid-containing edible extract according to any one of (1) to (3) above, wherein (5) any one of (1) to (4) above is characterized by being removed by liquid separation The modified phosphoric acid-containing edible extract produced by the method for producing an edible extract described above, which is improved in taste and reduced in calories, and (6) the edible extract is a phosphoric acid-containing pork extract The modified phosphoric acid-containing edible extract for improving taste and reducing calories as described in (5) above, and (7) the modified phosphoric acid-containing edible extract as described in (5) or (6) above as active ingredients It consists of a food quality improver.

  According to the present invention, phosphorus derived from a food material in which an organic acid chelating agent is present in an edible extract containing phosphoric acid comprising a meat extract, a seafood extract, or a yeast extract to suppress the formation or solubilization of insoluble phosphate. In edible extracts that have the effect of improving the quality of foods that contain acid salts, the acid of the organic acid chelating agent remaining in the edible extract should be specifically removed while suppressing the reduction of other components such as phosphorus content as much as possible. Thus, it is possible to provide a modified phosphoric acid-containing edible extract that is improved in taste and reduced in calories. When an edible extract containing a phosphate derived from a food material of the present invention is added to food, it can not only achieve quality improvement effects such as promoting protein dissolution and enhancing the binding properties of livestock meat, but also presenting food. Taste can also be improved, and it can be applied to various foods as a quality improver to obtain a quality improving effect excellent in taste.

  The present invention relates to a method for producing an edible extract in which an organic acid chelating agent is present in a edible extract containing phosphoric acid consisting of a meat extract, a seafood extract, or a yeast extract to suppress the formation or solubilization of insoluble phosphate. The acid of the remaining organic acid chelating agent is removed by adding and treating calcium oxide or calcium carbonate to improve the taste and have a superior quality improvement effect derived from food materials. The production of edible extract containing high quality phosphoric acid.

  In the present invention, an organic acid chelating agent is present in an edible extract containing phosphoric acid consisting of a meat extract, a seafood extract, or a yeast extract to produce an edible extract that suppresses the formation or solubilization of insoluble phosphate. The method can be carried out by the method disclosed in JP2007-2222022. That is, first, as the edible extract used as a raw material in the present invention, a meat extract, a seafood extract, or a edible extract containing phosphoric acid consisting of a yeast extract containing phosphorus in the raw material can be used. Examples include yeast extract, livestock meat extract such as pork and chicken, bone extract, and seafood extract. In particular, in the present invention, an extract from a raw material containing bones such as pork bones, chicken bones, fish ara, etc. is preferable if it is a yeast or animal meat extract containing a high amount of phosphorus. Among them, phosphoric acid-containing pork extract can be mentioned as the most preferable edible extract.

  The edible extract used in the present invention can be obtained from the extract raw material by a known method. The method for extracting the extract from the raw material may be any of ordinary water extraction, hot water extraction, hot water extraction, acid decomposition method, enzyme decomposition method and the like. In particular, an extract obtained by acid decomposition and enzyme decomposition in a weak acidic to acidic region is preferable. The type of enzyme used for the enzymatic degradation is not particularly limited, and for example, a proteolytic enzyme such as a protease may be used. In the case of yeast extract, a proteolytic enzyme may be combined with a cell wall degrading enzyme such as glucanase or mannanase. By extracting the extract from the raw material containing bone by performing the decomposition in the acidic region from the weak acid, the dissolution of the bone is promoted, so that the phosphoric acid content in the extract can be increased. The range from weak acid to acidic is not particularly limited, but is preferably pH 1.5 to 4.5 where bone dissolution is promoted, more preferably 2.0 to 4.5, and still more preferably 2.5 to 4. It is.

  The chelating agent used in the present invention is preferably an organic acid such as citric acid, malic acid, or succinic acid that can contribute to maintaining an acidic state during decomposition. In particular, citric acid or malic acid is preferable, and citric acid is more preferable. By adding the organic acid having a chelating effect, precipitation of phosphoric acid in the extract as an insoluble salt can be suppressed, or the insoluble salt can be solubilized to increase the content of phosphoric acid in the extract.

  The timing of adding the chelating agent to the extract may be any state such as during extraction or decomposition, after concentration, immediately before the product, or in the product, but before the phosphate in the extract is precipitated as an insoluble salt. Preferably there is. In particular, it is most preferable to add it as a pH adjuster for the purpose of performing decomposition in the acidic region during acid decomposition or enzymatic decomposition of the raw material. The addition amount of the chelating agent varies depending on the phosphoric acid content of the extract and is not particularly limited as long as it can suppress precipitation of phosphoric acid as an insoluble salt, but is preferably 1 to 50 times the phosphorus content, preferably 5 to 50 times, more preferably 5 to 30 times.

  In carrying out the method for producing an extract in the present invention, in addition to the addition of the above-mentioned chelating agent, a conventional method can be adopted, and purification steps such as concentration, filtration, heating, decolorization, etc., which are usual extract production processes, can be adopted. May be applied. The conditions may be arbitrarily determined according to the solid content concentration of the extract, the need for unnecessary material removal and sterilization, and the like.

In the present invention, calcium oxide (quick lime, CaO) or calcium carbonate (CaCO ₃ ) is added to the edible extract to which the organic acid chelating agent has been added and reacted, and the acid of the remaining organic acid chelating agent is treated. Selectively remove. In the selective removal of the acid of the organic acid chelating agent, the amount of calcium oxide or calcium carbonate added is 1.5 to 6% by weight with respect to the raw material used for producing the organic acid chelating agent-treated food extract. preferable. The acid can be removed by adding calcium oxide or calcium carbonate to the organic acid chelating agent-treated edible extract, stirring and reacting at 30 to 50 ° C. for 1 to 2 hours, and removing by solid-liquid separation. it can. By the method of the present invention, it is possible to selectively remove the acid of the organic acid chelating agent while minimizing the decrease in other components such as phosphorus content.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

  Calcium oxide (quick lime, CaO) was added to the “phosphoric acid-containing pork extract” at 1.5 and 2.0% by weight (based on the raw material) and reacted at 50 ° C. for 1 and 2 hours. After the reaction, filter paper (No. 2) was filtered, and the solid content, total phosphorus, and citric acid content were measured.

(sample)
(A) Phosphoric acid-containing pork extract;
(B) Calcium oxide (quick lime, CaO): “quick lime 0 to 1 mmg” manufactured by Ube Materials Corporation;
(C) Citric anhydride: special grade, manufactured by Wako Pure Chemical Industries, Ltd.

(Method)
To 350 g of the phosphoric acid-containing pork extract, 1.5% by weight and 2.0% by weight of calcium oxide (based on the raw material) were added, and the mixture was reacted with stirring at 50 ° C. for 1 and 2 hours. After the reaction, filter paper filtration was performed, and the solid content, total phosphorus, and citric acid content were measured. The test sections are shown in Table 1.

(result)
The results are shown in Table 2 (table total phosphorus and citric acid balance) and FIG. 1 (total phosphorus and citric acid balance). In all the test sections, the total phosphorus yield was 92% by weight or more. Regardless of the citric acid concentration of the pork extract, the process yield of citric acid was 41% by weight or less after adding 2.0% by weight of calcium oxide (vs. raw material) and stirring reaction time of 2 hours.

Calcium carbonate (CaCO ₃ ) was added to “phosphoric acid-containing pork extract” at 0, 3.0, 6.0 and 9.0 wt% (based on the raw material), and reacted at 50 ° C. for 1 hour. After the reaction, filter paper (No. 2) was filtered, and the solid content, total phosphorus, and citric acid content were measured.

(sample)
(A) Phosphoric acid-containing pork extract;
(B) Calcium carbonate (CaCO ₃ ): “Colocarso T” manufactured by Shiraishi Calcium.

(Method)
Calcium carbonate was added to 200 g of the phosphoric acid-containing pork extract at 0, 3.0, 6.0, and 9.0 wt% (based on the raw material), and the mixture was stirred at 50 ° C. for 1 hour. After the reaction, filter paper filtration was performed, and the solid content, total phosphorus, and citric acid content were measured. The test sections are shown in Table 3.

(result)
The results are shown in Table 4 (total phosphorus and citric acid balance) and FIG. 2 (total phosphorus and citric acid balance). When the amount of calcium carbonate added was 3.0% by weight (vs. raw material), the total phosphorus yield was slightly higher, 76% by weight, and the citric acid yield was significantly reduced to 20% by weight, compared to the amount not added. When the addition amount of calcium carbonate is 6.0 and 9.0% by weight (based on the raw material), the total phosphorus yield is significantly higher than 91% by weight with respect to no addition, and the citric acid yield is about 10% by weight. % Significantly decreased.

In Examples of the present invention, calcium oxide (quick lime, CaO) is added to “phosphoric acid-containing pork extract”, and after the reaction, filtration with filter paper (No. 2) is performed to determine the solid content, total phosphorus and citric acid content. It is a figure which shows the result (total phosphorus and the balance of a citric acid) which was measured. In Examples of the present invention, 0, 3.0, 6.0, and 9.0 wt% (based on raw material) of calcium carbonate (CaCO ₃ ) were added to “phosphoric acid-containing pork extract”. No. 2) It is a figure which shows the result (balance of total phosphorus and citric acid) which filtered and measured solid content, total phosphorus, and a citric acid content.

Claims (7)

Remains in a method for producing an edible extract in which an organic acid chelating agent is present in an edible extract containing phosphoric acid consisting of a meat extract, a seafood extract, or a yeast extract to suppress or solubilize the formation of insoluble phosphate. A method for producing a modified phosphoric acid-containing edible extract, wherein the acid of the organic acid chelating agent is removed by adding calcium oxide or calcium carbonate and treating the acid. The method for producing a modified phosphate-containing edible extract according to claim 1, wherein the organic acid chelating agent is citric acid, malic acid, or succinic acid. The modified phosphorus according to claim 1 or 2, wherein the addition amount of calcium oxide or calcium carbonate is 1.5 to 6% by weight with respect to a raw material used for producing an organic acid chelating agent-treated food extract. A method for producing an acid-containing edible extract. The removal of the acid of the remaining organic acid chelating agent by adding calcium oxide or calcium carbonate and treating it is a reaction by stirring at a temperature of 30 to 50 ° C. for 1 to 2 hours, and removing by solid-liquid separation. The method for producing a modified phosphoric acid-containing edible extract according to any one of claims 1 to 3. A modified phosphoric acid-containing edible extract produced by the method for producing an edible extract according to any one of claims 1 to 4, which has improved taste and reduced calories. The edible extract is a phosphoric acid-containing pork extract, the modified phosphoric acid-containing edible extract for improving taste and reducing calorie content according to claim 5. A food quality improver comprising the modified phosphoric acid-containing edible extract according to claim 5 as an active ingredient.

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