JP2684635B2 - How to store food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for preserving foods, and more particularly to a method for improving the preservability of foods by adding a decomposition product of chitosan acid having a specific molecular weight.

[Prior Art and Problems to be Solved by the Invention] In the present invention, cooked rice is mainly composed of rice, rice cooked only with water, meat such as chicken and beef, seafood such as tuna and shrimp, carrot. , Burdock, bamboo shoots and other vegetables alone or in appropriate combination, soy sauce, seasonings such as sugar are cooked together with rice or gome rice mixed with white rice, seasoned rice as well as fried rice cooked, salt and sugar dissolved in vinegar It means sushi rice in which so-called combined vinegar is mixed with white rice, as well as mochi and red rice.

The processed wheat product means raw noodles such as udon and soba or noodles including boiled and boiled noodles and boiled spaghetti, and skins and breads such as gyoga, shumai, wonton and spring rolls. The processed meat product means ham, sausage, bacon, hamburg steak, etc. made mainly from livestock meat such as pork, beef, horse meat, lamb, poultry meat, and rabbit meat. In addition, bean paste is the raw miscellaneous beans boiled,
It means milled, sieved, water-exposed, dehydrated raw bean paste, kneaded bean paste prepared by adding sugar and other sugar to raw bean jam and boiled beans and heating. In addition, seasonings are processed into soy sauce and soy sauce with soup stock and chemical seasonings such as sodium glutamate and lipotide, sugar sauce, mirin, salt, spices, and sauces such as grilled meat sauce. Processed soy sauce products; Miso and processed miso products such as instant miso soup and sauces; various sauces; flavor liquid obtained by fermentation, sugars, and other flavoring agents, if necessary It means added mirin-like seasoning (sweet type); fermented seasoning (salt-millin type).

Since microorganisms easily proliferate in these foods, the use of synthetic preservatives is permitted for bread, meat products, bean paste, soy sauce, and miso. However, consumers have become increasingly distrustful of the safety of these synthetic preservatives, and the tendency to avoid their use is increasing.

In addition, there are some such as soy sauce and miso which prevent spoilage due to microorganisms in the manufacturing process and products by adding a large amount of salt. However, due to the recent tendency to reduce salt, products with a reduced amount of added salt have been marketed, and it has been earnestly desired to prevent spoilage by microorganisms and to improve storage stability by an even safer and simpler method.

[Means for Solving the Problems] Therefore, as a result of repeated studies to solve the above drawbacks, the present inventors have found that a chitosan acid decomposition product having a specific molecular weight is used as a cooked rice or processed wheat product or a processed meat product, It was found that the storability is improved by adding it during the production process of bean paste and seasonings, and the present invention has been completed.

That is, the present invention provides a method for producing cooked rice or processed wheat products, processed meat products, bean paste, seasonings, which is characterized by adding a decomposed product of chitosan acid having a molecular weight of 10,000 to 50,000. .

The chitosan used in the present invention is prepared from chitin, which is known as a component of the hull skeletal tissue of lower animals such as crustaceans, insects, and shellfish, and a cell wall component of fungi. It is obtained by deacetylation.

As the chitosan acid decomposition product used in the present invention, Japanese Patent Application No.
The preservatives for foods described in the specification of -284192 are used as a main component.

In the present invention, a decomposition product obtained by acid hydrolysis of this chitosan, having a molecular weight of 10,000 to 50,000 as an active ingredient, the acid used for acid decomposition of chitosan may be either an organic acid or an inorganic acid. . However, in consideration of addition to foods, it is desirable to use acids that are normally used for food, such as acetic acid, lactic acid, citric acid, malic acid, or hydrochloric acid. Vinegar is well known as a food containing acetic acid, and vinegar is preferred also in terms of flavor.

The acid decomposition conditions of chitosan are as follows. When acetic acid is used, the acetic acid concentration is 0.5 to 20% (W / V), preferably 1.5 to 5% (W / V), 100 to 121 ° C, 5 to 5% by weight of chitosan. It is sufficient to carry out the hydrolysis treatment for 180 minutes, and it is sufficient to carry out the hydrolysis treatment for approximately 100 ° C. for 60 to 180 minutes, and for 121 ° C. for 5 to 60 minutes. In addition, when organic acids such as lactic acid, citric acid, and malic acid are used, the above conditions are applied if the acid concentration is the same as the acetic acid concentration. When using hydrochloric acid, the concentration of hydrochloric acid is 0.05 to 2.0 N, preferably 100 to 121 at 0.1 to 0.5 N.
The hydrolysis treatment may be carried out at a temperature of 3 ° C. for 3 to 180 minutes. In the case of about 100 ° C., the hydrolysis treatment is sufficient for 60 to 180 minutes. When the acid hydrolysis conditions of chitosan are severe, the fraction with a molecular weight of 10,000 to 50,000, which is the active ingredient, is further decomposed into a lower molecular weight, and the antibacterial activity is reduced.
If the acid hydrolysis conditions are mild, the molecular weight will be 50,000.
The above-mentioned high-molecular weight fraction increases, the yield of the molecular weight fraction which is the active ingredient decreases, and astringent taste is exhibited. Therefore, the conditions for acid decomposition of chitosan must be properly performed within the above set range. In the present invention, the molecular weight was measured by a dialysis method or a gel filtration method.

The chitosan acid decomposition product thus obtained is neutralized with sodium hydroxide or the like, and then cooked rice or processed wheat products,
Add to processed meat products, bean paste, seasonings. In addition, a chitosan enzymatic degradation product using a chitosan degrading enzyme instead of the above acid can also be used.

It is also possible to add a solution containing acetic acid to a decomposed product of chitosan acid and add it to cooked rice or processed wheat products, processed meat products, bean paste, and seasonings. In this case, the solution containing acetic acid alone is added. Since the amount of the acetic acid-containing solution added may be smaller than that in the case, the storage stability can be improved without exhibiting sourness.
Vinegar is particularly preferable as the acetic acid-containing liquid to be mixed with the decomposed product of chitosan acid from the viewpoint of flavor. In addition, when an acetic acid-containing liquid is mixed with a decomposed product of chitosan acid, one kind or two or more kinds of eggshell, sodium bicarbonate and caustic soda are added to 1 weight of acetic acid as in the method for producing a vinegar solution described in Patent No. 959222. Vinegar solution prepared by adding the substance of 0.29-1.10 to vinegar so that the weight percentage of acetate is higher than the weight percentage of acetic acid (however, 0.60-1.10 when eggshell or sodium bicarbonate is added alone). , When adding caustic soda alone, by adding a mixture of vinegar solution prepared by adding to vinegar at a ratio of 0.29 to 0.53), the cooked rice or wheat processed product having good taste and excellent storage stability, Processed meat products, bean paste, seasonings can be manufactured.

The amount of added chitosan acid decomposition product is
0.01 to 1% (W / W) as chitosan solid content for raw rice,
In the case of processed wheat products, as chitosan solid content for wheat flour
0.006 to 0.6% (W / W) is desirable.

In the case of processed meat products, 0.005 to 0.5% (W / W) of chitosan solid content is desirable based on the weight of the finished product.

In the case of red bean paste, 0.005 to 0.5% (W / W) of chitosan solid content based on the finished product weight is desirable. Further, in the case of seasonings, it is desirable that the solid content of chitosan is 0.005 to 0.5% (W / W) based on the weight of the finished product.

If the added amount of the decomposed product of chitosan acid is too small, the antiseptic effect cannot be expected, and if the added amount is too large, the astringent taste peculiar to chitosan is developed and the taste is adversely affected. Further, there is no limitation on the timing of addition, and it can be added at an appropriate timing such as a heating step, a blending step, a dipping step, an aging step, a mixing and kneading step, a filling step and the like.

For cooked rice, either before or after cooking,
It may be added separately before and after cooking rice. Moreover, you may add it when you add seasonings, such as soy sauce and sugar, like Gomokume at the time of rice cooking. In the case of processed wheat products, the addition of the decomposed product of chitosan acid is optional during the production process, but it is preferable to add it in the kneading process.

However, for products such as boiled udon and boiled buckwheat that have a process of boiling raw udon or raw buckwheat, it is possible to add it in the boiling process and absorb and adsorb the required addition amount of chitosan acid decomposed product. Is.

On the other hand, in the case of a processed meat product, it can be added in a salting process of the raw meat or in a process of kneading the raw meat with the tackifier, seasoning and the like in sausage, hamburg steak and the like.

In the case of red bean paste, it is preferable to add it in the boiling process.
In the case of seasonings, it is preferable to add them in the raw material mixing step. However, with soy sauce and miso, in order to prevent microbial contamination in the manufacturing process, the amount of addition should be sufficiently considered and added in the raw material mixing process. Further, in order to improve the shelf life of the product, it may be added in the aging step or the filling step.

[Examples] Next, the present invention will be described with reference to Examples.

Example 1 2% by weight of chitosan (manufactured by Tokyo Chemical Industry Co., Ltd.) was added to 3%
(W / V) dissolved in acetic acid solution to make a chitosan solution.
Hydrolysis was performed by heating under pressure for 60 minutes. Then, it was neutralized with sodium hydroxide to obtain a chitosan acid decomposition product (A).

After washing 1500 g of polished rice with water, the amount of chitosan acid decomposition product (A) shown in Table 1 was adjusted to 2250 ml by adding water, and rice was cooked using a commercial electric rice cooker. The cooked white rice was placed in a tray pack after a taste test and cooling, and a storage test was performed at 30 ° C. Table 1 shows the results. It should be noted that-in the table indicates that it did not rot, and + indicates that it rotted, and the taste evaluation was shown by a comprehensive evaluation of 20 panelists.

As is clear from Table 1, chitosan acid decomposition product (A)
The addition amount of chitosan is 0.01 to 1 as solid content of raw rice.
% (W / W) was judged to be good in terms of storability and taste.

Example 2 Chicken which was washed with 1500 g of polished rice and cut into 2 cm square pieces
300g, diced carrot 100g, diced 10 dried mushrooms rehydrated in water, 100ml of soy sauce and 50ml of the chitosan acid decomposed product (A) obtained in Example 1, vinegar (with acidity of 10% Water) was added to 10 ml to make 2250 ml, all were mixed well and stirred, and rice was cooked as usual to prepare cooked rice (A). Cooked rice (control) was prepared in the same manner except that the decomposed product of chitosan acid (A) and vinegar were replaced with cooked rice. Of the above, chitosan acid decomposition product (A) was not added, and water was added to 30 ml of vinegar to add 2250 ml.
Cooked rice (B) was cooked in the same manner except that A storage test and a taste evaluation were performed on these products in the same manner as in Example 1. Table 2 shows the results.

As is clear from Table 2, although the products A and B have the same effects of controlling the growth of microorganisms and delaying decay, the product A is superior to the taste evaluation.

Example 3 2% by weight of chitosan (manufactured by Tokyo Chemical Industry Co., Ltd.) was added to 0.2N
The mixture was dissolved in hydrochloric acid to form a chitosan solution, and the mixture was heated at 100 ° C. for 120 minutes to perform hydrolysis. Then, it was neutralized with sodium hydroxide to obtain a chitosan acid decomposition product (B).

(1) Mixing ratio a) Medium wheat flour (strong flour) 70 kg Yeast 3 〃 Yeast food 0.1 〃 skimmed milk powder 2 〃 Water 42 〃 b) Main dough Wheat flour 30 kg Sand sugar 5 〃 Food salt 2 〃 Margarine 6 〃 * Water 18 〃 ** Test sample + * Select the amount of water considering the amount of water contained in the test sample.

(2) Manufacturing method Mixing medium seeds of the above composition (low speed, 2 minutes), first
Ferment for 2 hours in the fermentation room (temperature 26 ° C). Then, the dough having the above composition is added thereto and mixed with a mixer (low speed, 2 minutes, high speed, 5 minutes).

Leave it for 15 minutes as a floor time, then divide and round it, and leave it for 15 minutes as a bench time for dough recovery. Then, the second fermentation is carried out for 30 to 40 minutes in the proof chamber (temperature: 35 to 38 ° C). After the fermentation is completed, it is baked in a roasting furnace at a temperature of 220 to 230 ° C.

After baking for 3 hours, 4 slices of sliced bread were packaged in a polyethylene film. 100 packs of each product were used as samples and stored in a room at a temperature of 30 ° C and a humidity of 70 to 90%, and the presence or absence of mold was measured at predetermined intervals. Table 3 shows the obtained results.

Next, Table 4 shows the results of the appearance and internal phase examination of each product by a panel of five experienced people.

As is clear from the above results, almost no molds were found in the breads obtained by the method of the present invention even after storage for 120 hours. Furthermore, the products obtained by the process of the invention are comparable in appearance and internal phase to those without additives. That is, it is generally known that bread to which a preservative is added is inferior in volume and cortex in appearance, and inferior in aroma, taste, and further in sudachi and tactile feeling with respect to the internal phase. There are no drawbacks.

Example 4 Chitosan (manufactured by Tokyo Kasei Kogyo Co., Ltd.) 5% by weight 0.5 N
The mixture was dissolved in hydrochloric acid to obtain a chitosan solution, which was then heated at 100 ° C for 180 minutes for hydrolysis. Then, it was neutralized with sodium hydroxide to obtain a chitosan acid decomposition product (C).

Minced beef 600 g shredded onion 300
g, wheat flour 100 g, chicken whole egg liquid 60 g, salt 10 g, spices to appropriate amount, chitosan acid decomposed product (C) was added to the prescribed amount shown in Table 5 to make final 150 ml. . Then, after shaping into an appropriate size, it was baked in the usual way to make hamburger steak (1200 g). This hamburger steak was subjected to a taste test and a storage test at 30 ° C. in a tray pack. Table 5 shows the results. It should be noted that-in the table indicates that it did not rot, and + indicates that it rotted, and the taste evaluation was 20.
It was shown by the comprehensive evaluation of human panelists.

As is clear from Table 5, chitosan acid decomposition product (C)
The amount of added chitosan was 0.005 to 0.5% (W / W) based on the finished weight of the hamburger steak, which was judged to be good in terms of storability and taste.

Example 5 1 kg of azuki bean was immersed in water and swelled, and then the chitosan acid decomposition product (A) obtained in Example 1 was boiled and matured with a liquid to make the final 2 by adding water to a predetermined amount shown in Table 6. Beans were crushed and the seed coat was removed to make 2 kg of raw bean jam. This raw bean paste was subjected to a taste test, a small bag packed in a sealed bag, and a storage test at 30 ° C. The results are shown in Table 6. In the table, -indicates that no gas is generated, + indicates that gas is generated, and the taste evaluation is shown by a comprehensive evaluation of 20 panelists.

As is clear from Table 6, chitosan acid decomposition product (A)
It was judged that the added amount of chitosan was 0.005 to 0.5% (W / W) of the solid content of chitosan based on the finished product, from the viewpoint of storability and taste.

Example 6 Sugar 50% (W / W), Flavoring Flavor Liquid 20% (W / W)
To W), the chitosan acid decomposed product (B) obtained in Example 3 was added in the predetermined amount shown in Table 7, and water was further added to make 100% (W / W) of the final product to prepare a mirin-style seasoning. It was This mirin-flavored seasoning was subjected to a taste test, a small bag filled with air, and a sealed test at 30 ° C. The results are shown in Table 7. In the table, -indicates that no gas is generated, + indicates that gas is generated, and the taste evaluation is shown by a comprehensive evaluation of 20 panelists.

As is clear from Table 7, chitosan acid decomposition product (B)
The amount of added chitosan was 0.005 to 0.5% (W / W) based on the weight of the mirin-flavored seasoning product, which was judged to be good in terms of storability and taste.

Example 7 Raw soy sauce (salt 17.0%, alcohol 0.5%, total nitrogen 1.5)
%) 1000 ml added chitosan acid decomposition product (A) 20 ml obtained in Example 1 (product 1), 95% alcohol 20 ml added (product 2), water 20 ml added (control) The bottles were packed in bottles and stored at 30 ° C., and the taste evaluation was performed in the same manner as in Example 1 and the number of days of occurrence of the film-forming yeast.
Table 8 shows the results.

As is clear from Table 8, the product of the present invention is superior in preservability and taste to alcohol, which is the same natural preservative.

Example 8 150 g of salt to 4 kg of wheat flour, 200 ml of the chitosan acid decomposition product (B) obtained in Example 3 as a test solution, brewed vinegar (acetic acid degree)
(10%) 1) 33.3 g of sodium hydroxide was added and mixed with 50 ml of a liquid and 1250 ml of water, which were well mixed and beaten to make udon. As a control, 1500 ml of water was added without adding the test solution to prepare udon (control) in the same manner as above.

The udon obtained according to the present invention had a good chewy texture, and it was possible to produce a udon excellent in preservability without generation of Netobacterium or mold.

Example 9 1 kg of the udon (control) obtained in Example 8 was boiled in boiling water, cooled with water, and then decomposed with chitosan acid (B) obtained in Example 3.
When a boiled udon was manufactured by immersing it in a water tank containing 10% (V / V) for 1 minute and then packaging it, a boiled udon was obtained which had better chewy texture and was excellent in storability as compared with the case where the treatment of the present invention was not performed. .

Example 10 To 10 kg of wheat flour, 100 g of salt and 400 ml of the chitosan acid decomposition product (B) obtained in Example 3 were dissolved in warm water 5, added to the flour and kneaded well, and the dough was kneaded for 30 minutes, and then thinned to a diameter of 8 cm. When cut into a circle and made gyoza skin,
It was possible to obtain gyoza skin with excellent storage stability.

Example 11 1 kg of pork leg meat was thoroughly rubbed with a mixed salt of 20 g of salt, 2 g of potassium nitrate and 0.2 g of sodium nitrite into the meat, and allowed to stand at 3 ° C. for 2 days for squeezing. Next, 0.1% (W / V) potassium nitrate, 0.05% (W / V) sodium nitrite, 1.5% (W / V) sugar and the test solution were dissolved in 18% saline, and the Soak the squeezed meat for 10 days at 3 ℃ (salted)
Was done.

After the completion of the salting, the product was washed with water to remove salt. Then, smoking treatment was performed according to a conventional method to produce raw ham, and a storage test at 15 ° C. and a taste test were carried out in the same manner as in Example 1. Result 9
It is shown in the table.

As is clear from the above table, the cured ham produced according to the present invention was found to be excellent in preservation and taste.

Example 12 300 kg of minced edible pork and 15 k starch
g, salt 3 kg, grated garlic 5 kg, chemical seasonings and spices, and chitosan acid decomposition product (B) 8 obtained in Example 3 and brewed vinegar (with acetic acid content of 10%) 1 and egg shell 30.0 g, 14.0 g of sodium bicarbonate and 6.67 g of sodium hydroxide were added and mixed, and all of the liquid 4 was added and mixed well, and after filling the casing according to the usual method, heating and cooling to produce sausage, it preserved with good taste. It was possible to produce sausages with excellent properties.

Example 13 1 kg of azuki bean was soaked in water, swelled, added with water 2 and boiled, then the beans were crushed and the seed coat of the beans was removed to prepare 2 kg of raw bean jam. Next, 1 kg of sugar and 100 ml of the chitosan acid decomposed product (B) obtained in Example 3 were added to the finished raw bean paste (product 1), and the chitosan acid decomposed product (B) obtained in Example 3
30 ml of a mixture prepared by adding 30 g of eggshell, 30 g of sodium bicarbonate, 14 g of sodium bicarbonate and 6.67 g of sodium hydroxide to 70 ml of brewed vinegar 1 with 10% acetic acid (Product 2), 3 g of potassium sorbate and 100 ml of water dissolved The product (product 3) and the product to which 100 ml of water was added (control) were added, and the mixture was heated and kneaded well, and then cooled to prepare raw koshi-an. Each of these products was sealed in a pouch and stored at 30 ° C., and the presence or absence of foaming by yeast was examined. Table 10 shows the results.

As is clear from the table, the product of the present invention was found to have a storage effect equivalent to or higher than that of the synthetic preservative.

Example 14 50% saccharides (W / W), flavoring flavor flavor liquid 20% (W / W)
The test solution was added to W) and water was added to the water to make a 100% mirin-style seasoning.

These products were sealed in a small bag and stored at 30 ° C., and the presence or absence of foaming by yeast was examined. In addition, the taste evaluation was performed in the same manner as in Example 1. The results are shown in Table 11.

As is clear from Table 11, it was found that the product A had a better storability and taste.

Example 15 Rice and 50 kg of rice koji obtained according to a conventional method using seed koji was mixed with 7.5 kg of salt to make salt-cut koji, and 25 kg of soybeans that had been boiled and cooled by a conventional method were mixed and charged. fermentation,
Aged. 20 ml of the chitosan acid decomposition product (A) obtained in Example 1 and brewed vinegar (acetic acid content 10% per 1 kg of the finished miso)
No. 1) to which 70 g of sodium bicarbonate was added and mixed (10 ml) (5% acetic acid acidity) and mixed well, and then miso was produced by bagging and packaging according to the usual method. It was possible to produce miso.

Example 16 Soy sauce 18, bonito dashi soup 45, mirin 5, sugar 10
kg, chemical seasoning 1kg, chitosan acid decomposition product (B) 3 obtained in Example 3 and brewed vinegar (with acetic acid degree of 5%) 0.5 were added, and water was added to 100 to boil the noodle soup. When it was manufactured, it was delicious and excellent in storability.

Example 17 350 soy sauce, 100 kg white miso, brewed vinegar (acetic acid 10%
50), sugar 300kg, mirin 50, salt 15kg, chemical seasoning 30kg, grated garlic 20kg, onion powder 15k
g, grated ginger 5 kg, the chitosan acid decomposition product (B) 30 obtained in Example 3 was added, and water was further added to make a final 1000, which was well mixed and stirred to produce a grilled meat sauce.
It was possible to produce a grilled meat sauce with good taste and excellent storage stability.

[Effects of the Invention] According to the present invention, a food having a good taste and safely improved in storage stability can be obtained.

Claims (7)

(57) [Claims] 1. A method for producing cooked rice or processed wheat products, which comprises adding a chitosan acid decomposition product having a molecular weight of 10,000 to 50,000. 2. A method for producing a processed meat product, which comprises adding a chitosan acid decomposition product having a molecular weight of 10,000 to 50,000. 3. A method for producing bean paste, which comprises adding a chitosan acid decomposition product having a molecular weight of 10,000 to 50,000. 4. A method for producing seasonings, which comprises adding a decomposed product of chitosan acid having a molecular weight of 10,000 to 50,000. 5. The method according to claim 1, wherein the chitosan acid decomposition product is a mixture of the chitosan acid decomposition product and an acetic acid-containing liquid. 6. The method according to claim 5, wherein the acetic acid-containing liquid is vinegar. 7. A chitosan acid decomposition product, wherein the chitosan acid decomposition product contains 0.29 to 1.10 of one or more substances selected from eggshell, sodium bicarbonate and caustic soda per 1 weight of acetic acid in vinegar. In addition to vinegar, vinegar solution adjusted so that the weight percentage of acetate is higher than the weight percentage of acetic acid (however, when adding eggshell or sodium bicarbonate alone, 0.60 to 1.10; when adding caustic soda alone, A mixed vinegar solution prepared by adding vinegar at a ratio of 0.29 to 0.53) is added.
The production method according to any one of the above.