JP3552729B2 - Frozen food and drink and method for producing the same - Google Patents

Description

【００３９】
表１の結果から、α，α−トレハロースを添加した冷凍おにぎりは、解凍後も透明性、つやが保たれ、味もよいという評価が得られた。
【００４０】
参考例２、比較例２
新鮮なスケトウダラから、常法により得た脱水肉５００ｇに対して、α，α−トレハロース２３ｇ、ソルビトール２０ｇ、及び重合燐酸塩１．５ｇを添加した後、擂潰機で５分間混合した。得られたスリ身を直ちに−２０℃で凍結保存し、約１ヶ月後にそれを取り出して、５℃、１日の条件で解凍した。次いで１％の食塩を加えて１０分間サイレントカッターで撹拌混合した後、プラスチックケースに充墳し、沸騰水中で３０分間加熱してカマボコを製造した（参考例２）。
【００４１】
一方、α，α−トレハロースの代わりに、従来通り砂糖を２３ｇ使用して、同様にカマボコを製造した（比較例２）。
【００４２】
両者を官能検査により比較した結果、α，α−トレハロースを添加した参考例２のカマボコは、砂糖を添加した比較例２のかまぼこに比べて、しなやかさに富み、甘味が抑えられた良好な歯ごたえと風味を有していた。
【００４３】
参考例３、比較例３
卵２００ｇ、グラニュー糖６０ｇ、α，α−トレハロース６０ｇ、牛乳１５ｇ及び水１０．３ｇをボールに入れ、ミキサーにて９分間高速でミキシングし、比重を０．２３〜０．２５にした。これに、予めふるっておいた薄力粉を１００ｇ加え、低速で１５秒間混合した。更に、とかしバターを加えて、比重が０．４８〜０．５０になるまで混合した。これを１８０ｃｍ径の型に流し込み、上火１６０℃、下火１７０℃のオーブンで３０分間焼成した後、放冷して、スポンジケーキを製造した（参考例３）。
【００４４】
一方、α，α−トレハロースを添加せず、従来通りグラニュー糖を１２０ｇ使用して、同様にスポンジケーキを製造した（比較例３）。
【００４５】
両者を−２０℃で凍結保存し、１週間後に取り出して、室温で解凍し、官能検査に供した。その結果、参考例３のスポンジケーキは、糖濃度を減らさず甘さを抑えることができ、比較例３のスポンジケーキと比べて、しっとりとしており、風味も豊かであった。
【００４６】
【発明の効果】
以上説明したように、本発明によれば、α，α−トレハロースを添加することにより、冷凍時における飲食品の品質劣化を防止し、良好な食感、風味を再現することができる。また、α，α−トレハロースは、グルコースやマルトース及びそれらの還元物、又はシュクロース等と比較して低甘味であるので、飲食品に添加しても、得られる飲食品が甘くなりすぎてしまうことがなく、かつ、製品の風味を良好に保つことができる。このため、種々の飲食品の食品加工に極めて有効な方法である。更に、本発明においては、非還元及び／又は還元オリゴ糖を併用することにより、上記効果が更に改善される。 [0001]
[Industrial applications]
TECHNICAL FIELD The present invention relates to a food or beverage to be frozen and a method for producing the same.
[0002]
[Prior art]
In recent years, the demand for frozen foods and the like that can be easily cooked with a microwave oven or an oven toaster has been increasing because cooking is easy and storage is possible. In addition, consumers' tastes for gourmet foods require a full-fledged taste in addition to easy cooking and preservation. 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 regarded as a problem.
[0003]
As one of the methods for solving such a problem, it is known to add dextrin. In addition, in the case of frozen pickpockets made from pollock and the like, polymerized phosphate and sorbitol are generally added to prevent freeze denaturation.
[0004]
In addition, it is effective to add an oligosaccharide having a polymerization degree of 3 to 10 in order to suppress protein denaturation due to freezing and freeze drying when freezing and freeze drying fish and / or animal meat by one of the present applicants. And a patent application has been filed (see Japanese Patent Application No. 3-292462). Further, the applicant has found that the addition of an oligosaccharide having a degree of polymerization of 3 to 10 is also effective in preventing the aging of frozen cooked rice, and has filed a patent application (Japanese Patent Application No. Hei. 317720).
[0005]
On the other hand, a method has been reported in which trehalose is added to foods before drying to prevent protein denaturation during drying and dehydration at room temperature or higher (see Japanese Patent Application Publication No. 503864/1990).
[0006]
[Problems to be solved by the invention]
However, in the method of adding dextrin, although water separation during freezing can be prevented, a sufficient effect for preventing protein denaturation was not obtained.
[0007]
Further, it has been proposed to add saccharides such as sucrose, glucose, sorbitol, maltooligosaccharides, cyclodextrins, etc., but the effect of maintaining the quality of frozen foods and drinks by these saccharides has not been sufficient yet.
[0008]
Further, in general, as the amount of added saccharide increases, the quality preserving effect tends to be enhanced. However, depending on the type of saccharide, there is also a problem that the taste of frozen food and drink becomes too sweet when the amount of addition is increased. Was.
[0009]
Although it has been proposed to add trehalose to foods to prevent protein denaturation during drying and dehydration at room temperature or higher, no attempt has been made to add trehalose to frozen foods and drinks.
[0010]
Accordingly, it is an object of the present invention to provide a frozen food and drink in which the deterioration of quality due to freezing is minimized and the original taste of the food and drink is maintained, and a method for producing the same.
[0011]
[Means for Solving the Problems]
The present inventors have conducted intensive studies to achieve the above object, and as a result, by adding α, α-trehalose to food and drink before freezing, quality deterioration due to freezing is prevented more effectively than conventional methods. They discovered what they could do, and completed the present invention.
[0012]
That is, the frozen food and drink of the present invention contains 0.2 to 30% (W / W) of α, α-trehalose in a frozen food or drink selected from the group consisting of frozen hamburger, frozen rice, frozen pizza pie, and frozen gratin. ), And a non-reduced and / or reduced oligosaccharide having a degree of polymerization of the constituent saccharide of 3 to 10 is added.
[0013]
Further, the method for producing a frozen food or drink of the present invention is the method for producing a frozen food or drink selected from the group consisting of frozen hamburger, frozen rice, frozen pizza pie, and frozen gratin , wherein α, α-trehalose is 0.2 to 0.2%. It is characterized by adding 30% (W / W), adding a non-reducing and / or reducing oligosaccharide having a degree of polymerization of a constituent sugar of 3 to 10 and then freezing or freeze-drying.
[0014]
Hereinafter, the present invention will be described in more detail by way of preferred embodiments.
[0015]
The term “α, α-trehalose” in the present invention means that two molecules of D-glucose are bound together by their reducing groups and the binding mode is α, α-bond. Can be prepared by the method described in Japanese Patent Application No. 4-321135.
[0016]
In the present invention, the amount of α, α-trehalose added depends on the type of food or drink, but is preferably 0.2 to 30% (W / W), more preferably 2 to 20% (W / W) based on the food or drink. W / W). If the added amount is less than 0.2% (W / W), the effect of the present invention cannot be obtained. If the added amount exceeds 30% (W / W), the taste, flavor and texture deteriorate, so both are preferable. Absent.
[0017]
The method of adding α, α-trehalose is not particularly limited. For example, a method of directly adding α, α-trehalose to food or drink, or a method of immersing food or drink in an aqueous solution in which α, α-trehalose is dissolved, is used. And a method of impregnation.
[0018]
The frozen food and drink of the present invention is produced by adding the above α, α-trehalose to the food and drink and then freezing the food and drink. In this case, the freezing method is not particularly limited, and an ordinary method can be used.
[0019]
As one of preferred embodiments of the present invention, a non-reduced and / or reduced oligosaccharide having a degree of polymerization of a constituent saccharide of 3 to 10 in combination with the above α, α-trehalose is used as a food or drink before freezing or freeze-drying. Can be added. By using the non-reduced and / or reduced oligosaccharides in combination, it is possible to more effectively prevent deterioration of the quality of the food or drink during freezing.
[0020]
Here, the non-reducing oligosaccharide means an oligosaccharide in which the number of constituent sugars is 3 to 10 and no reduction treatment is performed. The constituent sugars may be the same or different, and the bonding form of the constituent sugars, for example, the bonding form such as α-1,4 bond, α-1,6 bond, β-1,4 bond is not particularly limited. Oligosaccharides composed of the same kind of sugar include those composed of glucose, those composed of fructose, those composed of xylose, those composed of mannose and those composed of galactose. Oligosaccharides of different constituent sugars include those composed of glucose and fructose, those composed of glucose and mannose, those composed of galactose and glucose, and the like.
[0021]
The term “reduced oligosaccharide” means a sugar alcohol obtained by subjecting a non-reduced oligosaccharide having a degree of polymerization of the constituent saccharide of from 3 to 10 to a reduction treatment by an ordinary method. Similarly to the case of the non-reduced oligosaccharide, the reduced oligosaccharide is not limited to the kind or the binding state of the constituent saccharide.
[0022]
In the present invention, the degree of polymerization of the constituent sugars of the non-reduced oligosaccharide and the reduced oligosaccharide is from 3 to 10, preferably from 4 to 8. If the degree of polymerization of the constituent sugars is 2 or less (ie, monosaccharide and disaccharide), the sweetness is too strong and the taste of the food or drink deteriorates. On the other hand, if the degree of polymerization of the constituent sugars exceeds 10, the viscosity of the food or drink becomes too high, and the flavor and taste are impaired.
[0023]
Commercially available oligosaccharide syrups containing such oligosaccharides include “Fujioligo G3” (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) and “Oligose” (trade name, manufactured by Nippon Shokubai Kogyo Co., Ltd.) mainly containing maltotriose. Kasei Food Industry Co., Ltd.), "Fuji Oligo G4" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.), "Tetrap" (trade name, manufactured by Hayashibara Co., Ltd.), and maltohexaose containing maltotetraose as a main component. "Fujioligo G67" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) and "Panorich" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) mainly containing panose. . The above-mentioned commercially available oligosaccharides are saccharides mainly composed of oligosaccharides having a degree of polymerization of 3 to 7, and can be effectively used in the present invention.
[0024]
The non-reduced oligosaccharide or reduced oligosaccharide may be used alone, or a mixture of non-reduced oligosaccharides, a mixture of reduced oligosaccharides, or a mixture of non-reduced oligosaccharides and reduced oligosaccharides may be used.
[0025]
The addition amount of the non-reduced and / or reduced oligosaccharide is preferably 1 to 10 times (W / W) the amount of α, α-trehalose. When the non-reduced oligosaccharide and the reduced oligosaccharide are used in combination, it is preferable that the total amount is within the above range of the addition amount. In this case, the mixing ratio of the non-reduced oligosaccharide and the reduced oligosaccharide is not limited. Can be set to The method of addition is not particularly limited. For example, a method of directly adding to food or drink, or dissolving in water together with α, α-trehalose to form an aqueous solution, and impregnating the food or drink by impregnation. And the like.
[0026]
In addition to the α, α-trehalose and non-reduced and / or reduced oligosaccharides, various sweeteners conventionally used, for example, sugar, glucose, isomerized sugar, sorbitol, etc. , Stevioside and the like can be added.
[0027]
Α, α-Trehalose, non-reducing oligosaccharides, and reducing oligosaccharides used in the present invention have low sweetness and can be applied to a wide range of foods and drinks. Examples of the frozen food and drink to which the present invention can be applied include one selected from a frozen hamburger, frozen rice, frozen pizza pie, and frozen gratin .
[0028]
[Action]
According to the present invention, by adding α, α-trehalose, deterioration of texture, taste, and flavor due to protein denaturation and water separation during freezing can be effectively suppressed. This is thought to be because α, α-trehalose stabilizes structures such as cell tissues and proteins during freezing.
[0029]
Further, α, α-trehalose has a lower sweetness and a lower osmotic pressure than glucose, sucrose, maltose, or reduced products thereof, so that even when added to foods and drinks, The product is prevented from becoming too sweet, and the flavor of the product can be kept good.
[0030]
Further, in the present invention , the above effects are further improved by using a non-reducing and / or reducing oligosaccharide in combination.
[0031]
【Example】
Reference Example 1, Example 1, and Comparative Example 1
First, α, α-trehalose was produced by the following method.
25 liters of water was added to 5 kg of the dried yeast (α, α-trehalose content 10%), and α, α-trehalose was stirred and extracted for 30 minutes, and then the supernatant was obtained by centrifugation. This was finely filtered through a 1.0 μm filter, and then treated with a UF membrane having a molecular weight cut off of 10 K to prepare a filtrate from which the polymer was removed. Further, this was treated with a mixed bed column of a strongly acidic cation exchange resin “Amberlite 200C” (trade name, manufactured by Organo Corporation) and a strongly basic anion exchange resin “Amberlite IRA411S” (trade name, manufactured by Organo Corporation). , Α, α-trehalose crystal mother liquor was prepared.
[0032]
After the α, α-trehalose crystal mother liquor was concentrated under reduced pressure at 60 ° C. to a solid content of 68% (W / W), 10 mg of α, α-trehalose seed crystals were added while maintaining the temperature at 60 ° C. in a thermostat. While stirring, the temperature was gradually lowered to 25 ° C. over 12 hours so as to maintain a constant degree of supersaturation, to precipitate and grow α, α-trehalose crystals. The generated crystals were collected by a filtration method and dried. The obtained crystals were 220 g, and the purity was 98.5% by HPLC analysis using a column of “Aminex HPX42A” (trade name, manufactured by Bio-Rad).
[0033]
As the non-reducing oligosaccharide used in combination with the α, α-trehalose, a syrup “Fujioligo G67” containing maltohexaose (G6) and maltoheptaose (G7) as main components (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) Was used.
[0034]
First, the rice is washed with water and drained. To 300 g of the drained rice, α, α-trehalose alone or α, α-trehalose and a non-reducing oligosaccharide are added and mixed, and 450 g of water and 3 g of salad oil are further added. After absorbing water for 1 hour, rice was cooked in a home rice cooker.
[0035]
1.5 g of salt is put into the rice cooked in this way, packed in an appropriate amount in a rice ball mold, molded, wrapped in a wrap, and put in a bag, and then left in a refrigerator at -30 ° C. for one month. did.
[0036]
Thawing was carried out at room temperature (20 ° C.) for 8 hours, and a sensory test was performed to compare with a non-added product (Comparative Example 1).
[0037]
Table 1 shows the results. In the table, ○ means good, Δ means normal, and × means bad.
[0038]
[Table 1]

[0039]
From the results in Table 1, it was evaluated that the frozen onigiri to which α, α-trehalose was added had transparency, gloss, and good taste even after thawing.
[0040]
Reference Example 2 , Comparative Example 2
To 500 g of dehydrated meat obtained by a conventional method from fresh walleye pollack, 23 g of α, α-trehalose, 20 g of sorbitol and 1.5 g of polymerized phosphate were added, followed by mixing with a crusher for 5 minutes. The obtained pickpocket was immediately frozen and stored at −20 ° C., taken out about one month later, and thawed at 5 ° C. for one day. Next, 1% salt was added, and the mixture was stirred and mixed with a silent cutter for 10 minutes, filled in a plastic case, and heated in boiling water for 30 minutes to produce Kamaboko ( Reference Example 2 ).
[0041]
On the other hand, instead of [alpha], [alpha] -trehalose, 23 g of sugar was used in the same manner as in the prior art, and a kamaboko was produced similarly (Comparative Example 2).
[0042]
As a result of comparing the two by sensory test, the kamaboko of Reference Example 2 to which α, α-trehalose was added was rich in suppleness and had a good crunch with reduced sweetness as compared with the Kamaboko of Comparative Example 2 to which sugar was added. And had a flavor.
[0043]
Reference Example 3 , Comparative Example 3
200 g of eggs, 60 g of granulated sugar, 60 g of [alpha], [alpha] -trehalose, 15 g of milk and 10.3 g of water were put into a bowl, and mixed at a high speed for 9 minutes with a mixer to adjust the specific gravity to 0.23 to 0.25. To this, 100 g of the soft flour that had been sifted in advance was added and mixed at low speed for 15 seconds. Further, combed butter was added and mixed until the specific gravity became 0.48 to 0.50. This was poured into a mold having a diameter of 180 cm, baked in an oven at 160 ° C. on the upper side and 170 ° C. on the lower side for 30 minutes, and then allowed to cool to produce a sponge cake ( Reference Example 3 ).
[0044]
On the other hand, a sponge cake was similarly produced using 120 g of granulated sugar without addition of α, α-trehalose (Comparative Example 3).
[0045]
Both were frozen and stored at −20 ° C., taken out one week later, thawed at room temperature, and subjected to a sensory test. As a result, the sponge cake of Reference Example 3 was able to suppress the sweetness without reducing the sugar concentration, and was moist and rich in flavor as compared with the sponge cake of Comparative Example 3.
[0046]
【The invention's effect】
As described above, according to the present invention, by adding α, α-trehalose, it is possible to prevent deterioration of the quality of food and drink during freezing and to reproduce good texture and flavor. Further, since α, α-trehalose has a lower sweetness than glucose, maltose and their reduced products, or sucrose, the resulting food or drink becomes too sweet even when added to the food or drink. And the flavor of the product can be kept good. For this reason, it is a very effective method for food processing of various foods and drinks. Further, in the present invention, the above effects are further improved by using a non-reducing and / or reducing oligosaccharide in combination.

Claims (4)

In a frozen food or beverage selected from the group consisting of frozen hamburger, frozen rice, frozen pizza pie, and frozen gratin , α, α-trehalose is added in an amount of 0.2 to 30% (W / W), and the degree of polymerization of constituent sugars is added. Wherein the non-reduced and / or reduced oligosaccharide having a value of 3 to 10 is added. The oligosaccharides, 1-10 times (W / W) according to claim 1 frozen food product according to content of the trehalose. In a method for producing a frozen food or drink selected from the group consisting of frozen hamburger, frozen rice, frozen pizza pie, and frozen gratin , α, α-trehalose is added in an amount of 0.2 to 30% (W / W) and the constituent sugars are added. A method for producing a frozen food or beverage, comprising adding a non-reduced and / or reduced oligosaccharide having a degree of polymerization of 3 to 10 and then freezing or freeze-drying. The method for producing a frozen food or drink according to claim 3 , wherein the oligosaccharide is added in an amount of 1 to 10 times (W / W) the trehalose.