JP3510203B2 - Frozen food and drink and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to foods and drinks to be frozen and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, there is an increasing demand for frozen foods that can be easily cooked in a microwave oven or an oven toaster because they can be easily cooked and stored. In addition, consumers' demand for gourmet foods has led to demand for full-fledged taste in addition to ease of cooking and shelf life. However, in such foods and drinks, deterioration of texture, taste and flavor due to protein denaturation, water separation and the like during freezing is often a problem.

As one of methods for solving such a problem, it is known to add dextrin. In the case of frozen pickpockets made from Alaska pollack or the like, generally, polymeric phosphate and sorbitol are added to prevent freezing denaturation.

[0004] In addition, one of the applicants of the present invention, fish meat and /
Alternatively, it has been found that it is effective to add an oligosaccharide having a degree of polymerization of 3 to 10 in order to suppress the denaturation of the protein associated with freezing and freeze-drying when the meat is frozen and freeze-dried.
A patent application has been filed (see Japanese Patent Application No. 3-292462). Furthermore, the applicant has found that adding oligosaccharides having a degree of polymerization of 3 to 10 is also effective in preventing aging of frozen cooked rice, and has filed a patent application (Japanese Patent Application No.
-317720).

On the other hand, a method for preventing denaturation of proteins during dry dehydration at room temperature or above by adding trehalose to foods before drying has been reported (see Patent Application Publication No. 503864 in 1990).

[0006]

However, although the method of adding dextrin can prevent the syneresis of water during freezing, it is not sufficient to prevent the denaturation of proteins.

Further, it has been proposed to add sugars such as sucrose, glucose, sorbitol, maltooligosaccharides and cyclodextrin, but it can be said that these sugars still have a sufficient quality retaining effect on frozen foods and drinks. There wasn't.

Further, in general, the larger the amount of sugar added,
The quality retention effect tends to be enhanced, but depending on the type of sugar, there is also a problem that the taste of frozen food or drink becomes too sweet depending on the type of sugar added.

Although it has been proposed that trehalose be contained in foods to prevent protein denaturation during dry dehydration at room temperature or higher, no attempt has been made to add trehalose to frozen foods and drinks.

Therefore, it is an object of the present invention to provide a frozen food or drink product in which deterioration of quality due to freezing is suppressed to a minimum and the original taste of the food or drink product is maintained, and a method for producing the same.

[0011]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have added α, α-trehalose to foods and drinks containing saccharides / starch as a main component before freezing. By doing so, they discovered that quality deterioration due to freezing can be prevented more effectively than the conventional method, and completed the present invention.

[0012] In other words, frozen food or beverage of the present invention, refrigeration main
Frozen foods and drinks consisting of frozen rice or frozen rice
-Characterized by the addition of 0.2-30% (W / W) of trehalose.

Further, the method for producing a frozen food or drink of the present invention comprises:
In the method for producing frozen food or drink comprising frozen men or frozen rice , α, α-trehalose is added in an amount of 0.2 to 30% (W.
/ W) is added and then frozen .

The present invention will be described in more detail below with reference to preferred modes. The term α, α-trehalose as used in the present invention means one in which two molecules of D-glucose are bound to each other through their reducing groups and the binding mode is α, α-bond, and for example, the present applicant Japanese Patent Application No. 4-321
It can be prepared by the method described in No. 135.

In the present invention, the amount of α, α-trehalose added varies depending on the type of food and drink, but is preferably 0.2 to 30% (W / W) of the food and drink, and more preferably 2 to 30%. It is 20% (W / W). Addition amount is 0.2
% (W / W), the effect of the present invention cannot be obtained, and
If it exceeds 30% (W / W), the taste, the flavor, and the texture are deteriorated, and thus both are not preferable.

The method of adding α, α-trehalose is as follows.
Although not particularly limited, examples thereof include a method of directly adding α, α-trehalose to food and drink, a method of immersing the food and drink in an aqueous solution in which α, α-trehalose is dissolved, and impregnation.

The frozen food or drink of the present invention has the above-mentioned α,
It is produced by adding α-trehalose and then freezing. In this case, the freezing method is not particularly limited, and a normal method can be used.

In a preferred embodiment of the present invention, the degree of polymerization of the constituent sugars is 3 in combination with the above α, α-trehalose.
Non-reducing and / or reducing oligosaccharides of 10 can be added to the food or drink before being frozen or lyophilized. By using the non-reducing and / or reducing oligosaccharides in combination, it is possible to more effectively prevent the quality deterioration of foods and drinks during freezing.

The term "non-reducing oligosaccharide" as used herein means an oligosaccharide having 3 to 10 constituent sugars and not subjected to reduction treatment. The constituent sugars may be of the same kind or different kinds, and the binding form of the constituent sugars, for example, α-1,4 bond, α-1,6 bond, β
The binding form such as -1,4 bond is not particularly limited. Examples of oligosaccharides having the same constituent sugars include glucose, fructose, xylose, mannose, and galactose. The oligosaccharides having different constituent sugars include those composed of glucose and fructose, those composed of glucose and mannose, and those composed of galactose and glucose.

The reducing oligosaccharide means a sugar alcohol obtained by subjecting a non-reducing oligosaccharide having a degree of polymerization of the above constituent sugar of 3 to 10 to a reduction treatment by a conventional method. The reducing oligosaccharide is also not limited to the type and binding state of the constituent sugar, as in the case of the non-reducing oligosaccharide.

In the present invention, the degree of polymerization of the constituent sugars of the non-reducing oligosaccharides and the reducing oligosaccharides is 3-10, more preferably 4-8. When the degree of polymerization of the constituent sugars is 2 or less (that is, monosaccharides and disaccharides), the sweetness becomes too strong and the taste of foods and drinks deteriorates, which is not preferable. If the degree of polymerization of the constituent sugars exceeds 10, the viscosity of the food or drink becomes too high, or the flavor and taste are impaired, which is also undesirable.

Commercially available oligosaccharide syrups containing such oligosaccharides include "Fujioligo G3" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.), "Oligotose" (commodity) containing maltotriose as a main component. Name, manufactured by Mitsubishi Kasei Foods Co., Ltd.), "Fuji oligo G4" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.), "Tetrap" (trade name, manufactured by Hayashibara Co., Ltd.), which contains maltotetraose as a main component. "Fuji oligo G67" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) as a product containing maltohexaose and maltoheptaose as main components, and "Panorich" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) containing panose as a main component. ). All of the above-mentioned commercially available oligosaccharides are sugars containing oligosaccharides having a degree of polymerization of 3 to 7 as a main component, and can be effectively used in the present invention.

The non-reducing oligosaccharide or reducing oligosaccharide is
May be used alone, a mixture of non-reducing oligosaccharides,
A mixture of reducing oligosaccharides or a mixture of non-reducing oligosaccharides and reducing oligosaccharides may be used.

The amount of non-reduced and / or reduced oligosaccharide added is preferably 1 to 10 times the amount (W / W) of α, α-trehalose. When non-reducing oligosaccharides and reducing oligosaccharides are used in combination, it is preferable that the total amount is within the above-mentioned addition amount range. In that case, the mixing ratio of the non-reducing oligosaccharides and the reducing oligosaccharides is free. Can be set to. Incidentally, the addition method is not particularly limited, for example,
Examples thereof include a method of directly adding to food and drink, and a method of dissolving it in water together with α, α-trehalose to form an aqueous solution, and immersing the food and drink in this to impregnate it.

In addition to α, α-trehalose and non-reducing and / or reducing oligosaccharides, the food and drink of the present invention may also contain various conventionally used sweeteners such as sugar, glucose and isomerization. Sugar, sorbitol, stevioside and the like can be added.

[0026] used in the present invention α, α- trehalose
Has low sweetness, it can be applied to a wide range of food products. Frozen foods and beverages to which the present invention can be applied include frozen foods.
Men or frozen rice are mentioned.

[0027]

According to the present invention, alpha, by adding α- trehalose, frozen Men or frozen Lai that put upon refrigeration
Texture of the scan, taste, reduced flavor is effectively suppressed.

Further, α, α-trehalose has low sweetness and low osmotic pressure as compared with glucose, sucrose, maltose, or reduced products thereof, and therefore, even if added to food or drink, The resulting food or drink is prevented from becoming too sweet, and the flavor of the product can be kept good.

In a preferred embodiment of the present invention, the above effect is further improved by using a non-reducing and / or reducing oligosaccharide together.

[0030]

EXAMPLES Examples 1 and 2, Comparative Example 1 First, α, α-trehalose was produced by the following method.

Dry yeast (α, α-trehalose content 10
%) 5 kg, 25 liters of water was added, and α, α-trehalose was extracted with stirring for 30 minutes and then centrifuged to obtain a supernatant. This is microfiltered with a 1.0 μm filter and then treated with a UF membrane having a molecular weight cutoff of 10K,
A polymer-free filtrate was prepared. Furthermore, this is used as a strong acid cation exchange resin "Amberlite 200C" (trade name, manufactured by Organo Corporation) and a strong basic anion exchange resin "Ambe".
rlite IRA411S "(trade name, manufactured by Organo Co., Ltd.) was used to prepare an α, α-trehalose crystal mother liquor.

The above α, α-trehalose crystal mother liquor was mixed with 6
After concentration under reduced pressure at 0 ° C. to a solid content of 68% (W / W), 10 mg of α, α-trehalose seed crystals was added while maintaining the temperature at 60 ° C. in a thermostat, and a constant supersaturation degree was obtained while stirring. The temperature was gradually lowered to 25 ° C. over 12 hours so that α, α-trehalose crystals were precipitated and grown. The produced crystals were collected by a filtration method and dried. The obtained crystal weighs 220 g and its purity is "Aminex H
The purity was 98.5% according to the HPLC analysis method using a "PX42A" (trade name, manufactured by Bio-Rad) column.

As the non-reducing oligosaccharide used in combination with the above α, α-trehalose, syrup "Fuji oligo G67" (trade name, Nippon Shokuhin Kako Co., Ltd.) containing maltohexaose (G6) and maltoheptaose (G7) as main components is used. Made by company)
Was used.

First, the rice is washed with water and drained. To 300 g of this drained rice, α, α-trehalose alone or α, α-trehalose and a non-reducing oligosaccharide are added and mixed, and further 450 g of water and salad oil are added. Add 3g,
After absorbing water for 1 hour, rice was cooked with a domestic rice cooker.

1.5 g of salt is added to the cooked rice.
, Rice balls were packed in a rice ball mold in an appropriate amount, molded, wrapped in a wrap, put in a bag, and then left in a refrigerator at -30 ° C for 1 month.

Thawing was carried out by a method of leaving it at room temperature (20 ° C.) for 8 hours, and a sensory test was carried out to compare it with that without addition (Comparative Example 1).

The results are shown in Table 1. In the table, ◯ means good, Δ means normal, and × means bad.

[0038]

[Table 1]

From the results shown in Table 1, the frozen rice balls to which α, α-trehalose was added were evaluated as having transparency, gloss and taste after thawing.

[0040]

As described above, according to the present invention,
By adding α, α-trehalose, it is possible to prevent the quality deterioration of the frozen men or frozen rice during freezing , and to reproduce the good texture and flavor. Also, α, α
-Trehalose has a low sweetness compared to glucose, maltose and their reduced products, or sucrose, etc., so that even if added to food or drink, the resulting food or drink does not become too sweet, and , Ru can keep the flavor of the product good.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-64-10959 (JP, A) JP-A-4-16157 (JP, A) Nikkei Sangyo Shimbun, January 1993, No. 5628, first page Asahi Shimbun, published April 13, 1991, evening edition, 2nd edition, page 15 Fermentation Society Magazine, 1959, Volume 17, pp. 106-115 (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 3/37 A23B 7/04 A23L 1/10 A23L 1/16 JSTPlus (JOIS) Food related literature information (food net)

Claims (2)

(57) [Claims] 1. A frozen food or drink comprising frozen men or frozen rice containing 0.2 to 30% of α, α-trehalose.
(W / W) Frozen food and drink characterized by being added. 2. A method for producing a frozen food or drink comprising frozen men or frozen rice , wherein α, α-trehalose is added to 0.1%.
2~30% (W / W) was added, the manufacturing method of the frozen food products, characterized in that the freezing.