JP2015173622A - freeze denaturation inhibitor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an excellent freeze denaturation inhibitor capable of reducing the degradation of foods such as a custard pudding, an omelet, a crepe shell, an egg custard and a cream mainly composed of egg and milk to achieve a texture with solidity and stickiness, and foods taking advantage of gel forming properties of proteins of egg and milk, to a minimum extent in freezing and thawing, without damage to the appearance, texture, and flavor of the foods.SOLUTION: The freeze denaturation inhibitor includes a polyglycerol fatty acid ester having an average degree of polymerization of more than 1 and 3 or less.

Description

  The present invention relates to a freeze denaturation inhibitor that suppresses water separation, oil-off, shape retention, and texture reduction caused by freezing and thawing of food.

  Examples of foods that use textures such as hardness and stickiness with eggs and milk as main ingredients include custard pudding, omelet, crepe skin, steamed tea, and creams. These are not a problem when eaten immediately after heating production, but when reheated for freezing or thawing, water separation and a decrease in texture are seen compared to before freezing, and the original quality is impaired. In addition, foods that utilize the gel-forming properties of egg and milk proteins produce food crystals that become frozen from freezing and oil growth due to the formation and growth of ice crystals by freezing. Changes in appearance, texture, and flavor become a problem from the occurrence of off.

  Several methods have been proposed in the past as a method for solving this problem. For the purpose of improving water retention, a method of adding processed starch or thickening polysaccharide having a high effect of improving water retention has been reported. In addition, frozen custard pudding containing a specific amount of varicella or reduced starch saccharified product and gelatin has been reported (for example, see Patent Document 1). Furthermore, a method for preventing water separation and a decrease in food texture by blending a thickening polysaccharide with an oligosaccharide or a sugar alcohol has been reported (for example, see Patent Document 2).

  However, the method of using processed starch and polysaccharide thickener improves the water retention after freezing and thawing of food due to the water retention effect of the material, but when the blending ratio of these materials increases, a peculiar pasty feeling and gel formation It has been pointed out that the inhibitory action on the property or gel formation impairs the original texture and flavor. In addition, the method of adding fats and oils has a soft texture with the fat and oil content, and the change in water separation and texture tends to decrease, but it is not sufficient, and oil-off occurs after freezing and thawing, and the taste changes. Furthermore, although the combination of materials reported in Patent Documents 1 and 2 is recognized to have a certain effect, freezing after freezing and thawing, water separation and oil-off at the time of thawing are suppressed, appearance characteristics are little changed, and food The effect of obtaining a food with a soft feeling is insufficient. Due to the above problems, heated gel-forming foods mainly made of eggs and milk that can maintain a soft texture with a uniform appearance and structure without water separation or oil-off during freezing and thawing. Development of was desired.

JP-A-1-273556 Japanese Patent No. 3060705

  The object of the present invention is to develop a denaturation inhibitor at the time of freezing and thawing that can minimize the deterioration of quality during freezing and thawing of food.

  As a result of intensive studies to solve the above problems, the present inventors have included a polyglycerin fatty acid ester having an average degree of polymerization of more than 1 and 3 or less, thereby reducing the quality of food during freezing and thawing. It has been found that it can be minimized, and the present invention has been completed. That is, this invention is a denaturation inhibitor at the time of freezing and thawing containing a polyglycerol fatty acid ester having an average degree of polymerization of more than 1 and 3 or less.

  According to the present invention, it is possible to provide an excellent denaturation inhibitor at the time of freezing and thawing that suppresses the deterioration in quality at the time of freezing and thawing of food to a minimum and does not impair the appearance, texture, and flavor of food and drink. .

Hereinafter, the present invention will be described in detail.
As the glycerin constituting the polyglycerin fatty acid ester used in the present invention, polyglycerin having an average polymerization degree exceeding 1 and not more than 3 is suitably used. Polyglycerin is obtained by polymerizing glycerin and includes diglycerin (average polymerization degree 2), triglycerin (average polymerization degree 3), tetraglycerin (average polymerization degree 4), pentaglycerin (average polymerization degree 5), hexaglycerin ( Average polymerization degree 6), heptaglycerin (average polymerization degree 7), octaglycerin (average polymerization degree 8), nonaglycerin (average polymerization degree 9), decaglycerin (average polymerization degree 10) and the like. Here, the average degree of polymerization (n) is a value calculated from the hydroxyl value by terminal analysis.

  The constituent fatty acid of the glycerin fatty acid ester is not particularly limited as long as it is made from edible fats and oils, and caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, which are fatty acids having 8 to 22 carbon atoms. Arachidic acid, behenic acid, oleic acid, linoleic acid, linolenic acid and the like, preferably myristic acid, palmitic acid, oleic acid and stearic acid.

  The denaturation inhibitor during freezing and thawing of the present invention preferably contains a glycerin fatty acid ester of HLB 6 to 9 in order to improve the dispersion state. HLB is a scale that generally represents the degree of hydrophilicity and lipophilicity of an emulsifier, and the higher the hydrophilicity, the greater the value.

  The amount of the freeze denaturation inhibitor of the present invention added to the food is not limited and may be appropriately adjusted depending on the effect. In general, if the addition amount is small, the effect is not sufficiently exhibited, and if the addition amount is large, mixing becomes difficult and the flavor derived from the denaturation inhibitor may affect the food. An addition amount in the range of 01 to 5% by weight, more preferably 0.1 to 1% by weight is recommended.

  In addition to the polyglyceryl fatty acid ester, the denaturation inhibitor at the time of freeze-thawing of the present invention includes lecithin, organic acid monoglyceride, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid as an emulsifier Known emulsifiers such as esters and polysorbates can be used as long as the effects of the present invention are not impaired. In addition to proteins such as soybean protein and casein Na, thickening polysaccharides such as starch, modified starch, and xanthan gum can also be used as an emulsion stabilizer.

  The method for adding the denaturation inhibitor at the time of freezing and thawing of the present invention is not particularly limited, but it is desirable to disperse in food by heating and dissolving in advance from the uniformity of the polyglycerin fatty acid ester contained, and the effect can be easily obtained. To be added before the homogenization step.

  The foods targeted for use in the present invention include all foods that use eggs and milk. For example, omelets, broiled eggs, thick-baked eggs, omelet rice peels, Date rolls, scrambled eggs, steamed tea, oyakodon Examples include bonito, crepe skin, cream sauces such as carbonara sauce, pudding, foods for people with difficulty in chewing and swallowing, and eggs and milk form the physical properties of the foods by heating. By adding the denaturation inhibitor during freezing and thawing according to the present invention, pudding and chawanmushi are particularly desirable from the effect of suppressing changes in homogeneity, soft texture and shape retention after freezing and thawing.

  Lipids contained in foods intended for use in the present invention include animal and vegetable oils and fats generally used in foods, such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil , Olive oil, sesame oil, palm oil, palm oil, milk fat, beef tallow, lard, egg yolk oil, fish oil, MCT and other animal and vegetable oils and their mixed oils, or their mixed, fractionated, random transesterification, selective transesterification It can be prepared by adding the applied processing oil.

  The lipid content of the food to be used in the present invention is 1 to 70% by weight, preferably 5 to 30% by weight. When the lipid content in the food is less than 1% by weight, the effect of the denaturation inhibitor during freezing and thawing is not sufficiently exhibited. On the other hand, if it exceeds 70% by weight, lipid separation and texture change are likely to occur, and depending on the food, it may become oily and may not be used.

  The egg and / or milk-derived protein of the present invention is derived from egg raw materials such as chicken egg, milk, whole fat condensed milk, skimmed condensed milk, whole fat milk powder, skimmed milk powder, and fresh cream, and the production conditions and lipid content of food It can be prepared at an arbitrary ratio depending on the like.

  The food to be used in the present invention can be produced according to a conventional method. For example, dashi rolled eggs are added to egg liquid with dashi soup, seasoning, starch, sugar alcohol, oil and fat, and a denaturation inhibitor at the time of freezing and thawing, and uniformly mixed and heat-molded.

According to the present invention, by adding a polyglycerin fatty acid ester having an average degree of polymerization of more than 1 and 3 or less, the effect of improving water retention and softening the texture can be expected. According to the present invention, it is possible to produce a soft and flavorful food that minimizes water separation and texture deterioration during freezing and thawing.
EXAMPLES Hereinafter, although an Example and a test example are given and this invention is demonstrated concretely, this invention is not limited to these.

Test Example 1 <Preparation of Purine>
Trial Production Step After 0.5 parts by weight of the freeze / thaw denaturation inhibitor shown in Table 1 was dissolved in 15 parts by weight of coconut oil, it was added to and mixed with 56 parts by weight of milk heated to 60 ° C. Furthermore, 12 parts by weight of sugar and 17 parts by weight of raw whole eggs were added and dispersed and mixed. The dispersion mixed solution was adjusted to a total of 100 parts by weight with purified water, filled into a container through a homogenizer (10 MPa), heated and solidified by a steamer for 25 minutes, and then cooled with running water to prepare a pudding. The pudding was stored in a freezer at −20 ° C. for 1 month and then allowed to thaw at room temperature for 6 hours to prepare a sample. The nutritional components of the sample were 4% protein, 19% lipid, 14% carbohydrate, and 63% moisture.

The following items were evaluated for the sample prepared in Test Example 1.
<Appearance>
The samples were visually evaluated for water and oil separation and tissue homogeneity. Evaluation: 3 points: no roughening or separation of the structure is observed, 2 points: slight roughening is observed, 1 point: lack of homogeneity of the structure, partial water separation or oil-off, 0 points: clear It was scored on the basis of being separated.

<Food texture>
Samples were subjected to sensory evaluation of the smoothness of the tissue by 5 panelists using the pudding before freezing as a control. The evaluation was based on the following criteria: 3 points: smooth and preferable, 2 points: almost free from problems before freezing, 1 point: lack of smoothness, 0 point: heterogeneous and undesirable.

<Hardness>
The hardness of the sample whose product temperature was adjusted to 20 ° C. before and after freezing was measured using a rheometer (RHEONER II manufactured by Yamadensha). Evaluation is 3 points: hardness after freezing is 70% or more before freezing, 2 points: hardness after freezing is 50% or more before freezing, 1 point: hardness after freezing is 30% before freezing The above was scored on the basis of 0 point: hardness after freezing was less than 30% before freezing.

<Comprehensive evaluation>
The sample was evaluated with 9 points out of the total points of the above items: ●, 8 points ◎, 6-7 points ○, 4-5 points Δ, 3 points or less ×. The results are shown in Table 2.

  From the above results, when the denaturation inhibitor of freezing and thawing of the present invention was added, there was no separation of water and oil of the sample, excellent tissue homogeneity, a smooth texture even after freezing, and hardness before and after freezing There was little change, and the shape retention of the sample taken out from the container was maintained. In Comparative Examples 1 to 11, cracks and separation of oil and water occur on the surface of the sample, the homogeneity of the structure is impaired, and the change in hardness before and after freezing is large, so that the sample taken out from the container cannot maintain its shape retention and collapses. I have.

Test Example 2 <Preparation of Chawanmushi>
Samples of Comparative Example 12 and 13 not blended with Example 6 in which diglycerin stearate is blended in the blending composition described in Table 3 and the following prototype process are prepared, and appearance, texture, hardness, water separation rate after freezing and thawing Evaluation was performed.

Trial Production Step Diglycerin stearic acid ester was dissolved in rapeseed oil by heating and then added and mixed with purified water heated to 60 degrees. Furthermore, salt, soy sauce, edible liquor, and raw whole eggs were added and dispersed and mixed. The dispersion mixed solution was charged into a container with a homogenizer (10 MPa), heated and solidified in a steamer for 25 minutes, and then cooled with running water to prepare a steamed tea. The chawanmushi was stored in a freezer at −20 ° C. for 1 week and then allowed to thaw at room temperature for 6 hours to prepare a sample. The nutritional components of the sample were 3% protein, 12% lipid, 2% carbohydrate, and 82% moisture.

The water separation rate from the sample when the container containing the samples of Example 6 and Comparative Examples 12 and 13 was tilted for 1 minute at room temperature to remove water separation and oil-off was calculated by the following equation.
Water separation rate (%) = (sample weight before removing water-sample weight after removing water) / sample weight before removing water × 100

  Although the sample of Example 6 to which the freeze-thaw denaturation inhibitor of the present invention was added showed some separation of water and a change in texture, there was little change in hardness before and after freezing, and the sample taken out from the container was shape-retaining. Was maintained. The samples of Comparative Examples 12 and 13 had many water separation and oil-off after freezing, and the texture changed hard like a sponge, so that the sample taken out from the container could not keep its shape retention and collapsed.

Test Example 3 <Preparation of Carbonara Sauce>
Samples of Example 7 in which diglycerin stearate was blended in the blending composition described in Table 5 and the following trial production process and Comparative Example 14 in which blending was not performed were prepared, and the appearance and texture after freezing and thawing were evaluated.

Trial Production Step Diglycerin stearic acid ester was dissolved in salad oil by heating, and then added to purified water heated to 60 degrees. Furthermore, milk, fresh cream, raw whole egg, cheese, and salt and pepper were added and dispersed and mixed. The dispersed mixed solution was heated at 85 ° C. for 10 minutes with stirring, then filled in a container and cooled with running water to prepare a carbonara sauce. Carbonara sauce was stored in a freezer at −20 ° C. for 1 week and then allowed to thaw at room temperature for 6 hours to prepare a sample. The nutritional components of the sample were 6% protein, 24% lipid, 3% carbohydrate, and 66% moisture.

  The sample of Example 7 to which the freeze-thaw denaturation inhibitor of the present invention was added showed little change before and after freezing, although some separation of water and change in texture were observed. The sample of Comparative Example 14 was unfavorable because it had many water separation and oil-off after freezing, and the texture was rough.

  According to the present invention, it is possible to provide an excellent denaturation inhibitor at the time of freezing and thawing that can minimize deterioration in quality during freezing and thawing of food and that does not impair the appearance and flavor of food, contributing to the industry. It ’s big.

Claims (6)

  A denaturation inhibitor at the time of freezing and thawing, comprising a polyglycerol fatty acid ester having an average degree of polymerization of more than 1 and 3 or less.   The denaturation inhibitor at the time of freezing and thawing according to claim 1, wherein the constituent fatty acid of the polyglycerol fatty acid ester is at least one selected from the group consisting of myristic acid, palmitic acid, oleic acid, and stearic acid.   The denaturation inhibitor at the time of freezing and thawing according to claim 1 or 2, which is used for a food containing 5 to 30% by weight of protein and lipid derived from egg and / or milk.   The denaturation inhibitor at the time of freezing and thawing according to any one of claims 1 to 3, which is used for foods having physical properties formed by heating.   A protein-containing food containing the denaturation inhibitor during freezing and thawing according to claim 1.   A protein-containing food, wherein the protein-containing food according to claim 5 is frozen pudding, frozen tea fumigation, or frozen cream.