JP3390536B2 - How to improve food quality - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food quality improving method, and more particularly to a food quality improving method using rutin and a food obtained thereby.

[0002]

2. Description of the Related Art Conventionally, various improvements in food quality have been made. For example, reinforcement of jelly strength and gel strength has been possible to some extent by increasing the amount of gelling agent or changing its type. Further, for long-life noodles, it has been proposed to improve the noodle quality by adopting a three-layer structure (Japanese Patent Laid-Open No. 5-9184).
5). Conventionally, the texture of retort foods is often improved by using modified starch and the like, but at present, no example of successful realization of retort noodles is known.

In terms of coloring, from the viewpoint of food hygiene, interest is increasing in natural pigments rather than artificial pigments. For example, tincture pigments are used for coloring various types of Chinese noodles such as long-life noodles. There is.

On the other hand, regarding rutin, it is known that rutin is a kind of natural flavonoid contained in buckwheat etc. and has a blood vessel strengthening action ("Kagaku Daijiten 9" Kyoritsu Shuppan, p839-840). As a food additive, its use as a colorant and an antioxidant is known, but it is not known to have a quality improving effect.

[0005]

The conventionally known quality improvement methods have their respective drawbacks, and it cannot be said that they are completely satisfactory methods. For example, in the gel strengthening method, the physical properties of gel are improved, but other qualities such as flavor and texture are lost, resulting in different properties. In addition, the production of long-life noodles with a three-layer structure requires an excessive investment in the establishment of a production apparatus and a production system thereof.

[0006] To maintain the texture of existing retort pouch foods, heat-resistant modified starch and the like are mainly used, but they are not yet perfect and still too soft.
There is a lot of net texture. In addition, since the commercially available retort-like noodles are used in combination with a pH adjuster, deterioration of flavor cannot be avoided.

Regarding further improvement in quality from the aspect of coloring,
For example, a tincture pigment is often used for coloring long-life noodles.
Since it is H, it is necessary to use a large amount, and there are many negative aspects in terms of cost.

As described above, at present, no satisfactory food quality improvement system has been obtained.

[0009]

The present invention was made for the purpose of developing an excellent food quality improvement system in view of the above-mentioned state of the art, and as a result of studies from various aspects, attention was paid to rutin. , Has newly discovered the excellent quality improving property of rutin, and finally completed the present invention. Hereinafter, the present invention will be described in detail.

The present inventors have conducted various studies on the properties of rutin, and as a result, it has been shown that rutin shows a unique reaction with starch, protein and wheat flour, and as a result,
It was discovered for the first time that starch and protein have extremely useful properties in which their gel properties (jelly strength, gel strength) are changed, water separation rate is improved, and retort resistance is enhanced.

By utilizing these useful properties, it was confirmed not only that the jelly strength and gel strength of existing foods can be reinforced and improved, but also the application to long-life noodles, which is currently attracting attention in the industry, has been confirmed. Furthermore, it was confirmed for the first time that excellent retort resistance can be used to improve the texture of retort foods, and for example, it became possible to produce retort noodles. Further, the present invention can improve the texture of retort foods such as hamburg, meatballs, boiled fish, etc. in addition to noodles.

The reaction between rutin and wheat flour exhibits a bright yellow color when the pH of the food system is in the acidic range, so that the quality can be improved from the coloring side.
It was confirmed that it can also be used for coloring long-life Chinese noodles and non-steamed noodles.

The present invention has been made based on the above, and relates to a food quality improvement system using rutin.

In order to carry out the present invention, rutin may be added to and mixed with a food material containing starch and / or protein, or the like. The rutin can be freely added and mixed in the presence or absence of water, and rutin can be freely used in the form of a powder solid or an aqueous solution. If the amount of rutin is 0.01% to 10%, the intended purpose can be sufficiently achieved, and by controlling the amount of the compound, desired properties (for example, strength of gel property, degree of coloring, etc.) are delicate. Can be controlled. In addition, rutin is derived from a natural product and has no problem in safety. Therefore, there is no problem even if it is blended in a larger amount than the above range.

In the present invention, as the starch, both natural starch and modified starch can be used. As the natural starch, mung bean, potato, sweet potato, wheat, rice, waxy, corn, tapioca starch and the like, seeds, rhizomes, tuberous starch and other naturally derived starches can all be used.

As the modified starch, starch is prepared from acid, alkali,
It means an intermediate product obtained by decomposing with an enzyme or heat, and includes, for example, soluble starch, dextrin, British gum, starch ester, starch ether and the like.

As the protein, milk protein, egg protein, and / or blood protein can be widely used. As milk proteins, milk-derived proteins such as casein, globulin and albumin, as well as whey proteins can be advantageously used.

As whey protein, in addition to purified pure whey protein, a wide variety of whey protein-treated products obtained by subjecting the above whey protein to various treatments such as concentration, separation, denaturation, fractionation, precipitation and the like are widely used. However, the present invention is not limited to the whey protein concentrate and the whey protein isolate described below.

Whey Protein Concentrate (Whey Prot
Ein Concentrate (hereinafter, also referred to as “WPC”) refers to a dried product of a liquid obtained by concentrating whey produced as a by-product during the production of cheese or casein and separating the crystallized lactose. And this WPC
35-80% of its content is protein, of which about 6
It is usually neutral, with 0% β-lactoglobulin, about 20% α-lactalbumin, and about 13% immunoglobulin.

Whey protein isolate (Whey Prot
ein Isolate (hereinafter sometimes referred to as “WPI”) is a distinction from WPC.
Is a non-denatured whey protein isolated with higher purity than
Much less ash, fat and carbohydrates. Especially, the fat content is less than 1%, which is a perfect material for quality improver for bending products. WPI also has its own flavor,
The color tone is extremely dilute, and it is very easy to use as a food additive. Furthermore, WPI has high solubility in water because the protein is undenatured, and also maintains high solubility in the acidic region.

As blood proteins, proteins derived from blood of cattle, pigs and birds and birds are appropriately used, and plasma proteins and other commercially available products can be sufficiently used.

As the egg protein, ovalbumin, ovomucoid, ovomucin and other egg-derived proteins are appropriately used, but egg white is also advantageously used, and various commercially available products can be sufficiently used.

By incorporating rutin according to the present invention, it is possible to advantageously improve the quality of various foods in terms of improvement of gel physical properties, improvement of water separation rate, improvement of retort resistance, coloring, etc. It is possible to obtain an excellent food having improved flavor and texture.

[0024] Therefore, according to the present invention, there is a conventional problem in terms of texture, for example, retort noodles having a true noodle texture could not be conventionally manufactured, but it is possible for the first time. Not only is it possible to freely produce various retort foods with excellent flavor and texture, and it is also possible to efficiently produce long-life noodles of excellent quality at extremely low cost. .

According to the present invention, non-retort foods can also be improved in quality as described above, and for example, boiled noodles having an excellent texture can be produced. It is also widely used as a natural colorant for various foods.

Examples of the present invention will be described below.

[0027]

[Example 1]

(1) Reactivity of Rutin with Various Starches 85% of a 15% starch solution prepared by dissolving rutin and various starches in water was used.
Slowly stir in a hot water bath maintained at ~ 95 ° C (about 60r
pm) while heating for 5 to 15 minutes. After heating, each sample was placed in a plastic container with a lid, cooled to 7 ° C overnight, returned to room temperature, and the jelly strength or gel strength was measured with a rheometer (Fudo Kogyo Co., Ltd.) and Zenken texturometer, respectively. did. The water separation rate was measured by a filter paper adsorption method (the gel was sliced to a thickness of 8 mm, stored in a petri dish lined with filter paper and left for 2 hours to measure the water content of the filter paper). Jelly strength (g · cm)
Is the value obtained in stiffness (g) x strain (cm).

The results obtained are shown in Tables 1 and 2 below, and excellent results were obtained in both cases.

[0030]

[Table 1]

[0031]

[Table 2]

(2) Using modified starch (A) (potato starch phosphate) and modified starch (B) (tapioca starch acetate) instead of the reactive starch of rutin and various modified starches, (1) Each of the jelly strength, gel strength, and water separation rate was measured in the same manner as in. The results obtained are shown in Table 3 below.

[0033]

[Table 3]

(3) Reactivity of Rutin with Various Proteins A 15% protein solution of rutin and various proteins (WPC, egg white) dissolved in water was heated at 80 ° C. for 60 minutes for gelation, and this was heated to 7 ° C. After cooling, the temperature was returned to room temperature, and the jelly strength and gel strength were measured using a rheometer (Fudo Kogyo Co., Ltd.) and Zenken texturometer. The results obtained are shown in Table 4 below.

[0035]

[Table 4]

[0036]

[Example 2: Retort resistance by addition of rutin] Starch (mung bean starch) and protein gel (WPC) prepared according to the method described in Example 1 were heated by a retort (F = 1.
Then, the physical properties were measured. The obtained results are shown in Tables 5 and 6 below, and changes in physical properties were confirmed.

[0037]

[Table 5]

[0038]

[Table 6]

[0039]

[Example 3: Production of long-life noodles by adding rutin] (1) Using the formulation shown in Table 7 below, p
Components other than the H regulator were added, and mixing, rolling and cutting were performed to produce Chinese noodles. The product A of the present invention was the same as the control except that rutin was mixed with powdered brine, and the product B of the present invention was blended with WPC and dried egg white.

[0040]

[Table 7]

(2) These are placed in a boiling solution of a 1% solution of elimensalt (pH adjusting agent) for 2 minutes and 30 seconds and rapidly cooled with running water for 1 minute. After that, the noodles are dipped in a 5% liquid of fermented lactic acid at 5 ° C., drained, sprinkled with 1.6% of the noodle oil, vacuum packed, boiled (90 ° C., 10 minutes), cooled, long Got life noodles. The noodles were sprinkled with boiling water, cut into hot water samples, and the hardness and strain were measured in the same manner as in Example 1. The obtained results are shown in Table 8 below.

[0042]

[Table 8]

As is clear from the above results, the hardness is A,
It can be seen that the noodles of the present invention have higher values in both of the cases B, and therefore have higher elasticity than ordinary noodles. As for the distortion, immediately after boiling, both A and B show higher values than the control. The value of A decreases after a lapse of time after boiling the noodles, but the value of B is high even after 25 minutes, and it has a strong elasticity. Also, when actually eating, the product of the present invention, compared to the control,
The texture and firmness were strong and the texture was good.

[0044]

According to the present invention, the quality of various foods can be improved in a wide range. For example, in non-retort foods, it is possible to improve the texture by reinforcing elasticity, and the prevention of water separation is remarkable, so that improvement of storage stability is also expected. Therefore, an excellent quality improving effect is exhibited even in boiled noodles and other noodles. And in the production of long-life noodles, it is possible to avoid a large investment risk,
It is also excellent in industrialization.

With respect to the retort foods, it is possible for the first time to manufacture various foods having elasticity which could not be conventionally produced, and for example, it is possible for the first time to create high quality retort noodles.

Furthermore, according to the present invention, a novel and excellent coloring effect is exhibited, and it becomes possible to color various foods in a yellowish color. Therefore, the present invention provides a novel coloring method for Chinese noodles that used a tinsel pigment. Moreover, since rutin is not toxic, the present invention is also excellent in that it is a safe food additive.

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Claims (9)

(57) [Claims] 1. A method for improving the quality of a retort food product, which comprises mixing rutin with starch and / or protein. 2. A method of improving the quality of a retort food product, which comprises mixing rutin with a food material containing starch and / or protein. 3. The method for improving the quality of a retort food according to claim 1, wherein the starch is a natural starch or a modified starch. 4. The retort according to claim 1, wherein the protein is one or more of milk protein, egg protein and blood protein.
To improve the quality of food products. 5. The record of claim 2, wherein the food material is a cereal
How to improve the quality of Tort foods. 6. The method according to claim 1, wherein the quality improvement is an improvement in jelly strength, gel strength, water separation rate, retort resistance and / or coloring. 7. The method according to any one of claims 1 to 6, wherein the retort food is retort noodles. 8. The method according to claim 7, wherein the retort food is long-life noodles. 9. A retort food product having an improved quality obtained by the method according to any one of claims 1 to 8.