JP4535961B2 - Anti-flavoring agent for foods containing sulfur-containing amino acids and food package thereof - Google Patents
Anti-flavoring agent for foods containing sulfur-containing amino acids and food package thereof Download PDFInfo
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- JP4535961B2 JP4535961B2 JP2005223133A JP2005223133A JP4535961B2 JP 4535961 B2 JP4535961 B2 JP 4535961B2 JP 2005223133 A JP2005223133 A JP 2005223133A JP 2005223133 A JP2005223133 A JP 2005223133A JP 4535961 B2 JP4535961 B2 JP 4535961B2
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- flavor
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- alum
- citric acid
- sulfur
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- 239000000796 flavoring agent Substances 0.000 title claims description 34
- 235000013305 food Nutrition 0.000 title description 34
- 229910052717 sulfur Inorganic materials 0.000 title description 19
- 239000011593 sulfur Substances 0.000 title description 19
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 title description 18
- 150000001413 amino acids Chemical class 0.000 title description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 69
- 235000019634 flavors Nutrition 0.000 claims description 30
- 229940037003 alum Drugs 0.000 claims description 21
- 239000001509 sodium citrate Substances 0.000 claims description 18
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical group O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims description 11
- 239000003002 pH adjusting agent Substances 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 230000003405 preventing effect Effects 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 239000011521 glass Substances 0.000 claims description 4
- 239000000047 product Substances 0.000 description 12
- 235000019645 odor Nutrition 0.000 description 10
- 241000238424 Crustacea Species 0.000 description 8
- 239000003795 chemical substances by application Substances 0.000 description 8
- 239000003112 inhibitor Substances 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 230000003449 preventive effect Effects 0.000 description 6
- 238000009924 canning Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000003973 paint Substances 0.000 description 5
- 230000002265 prevention Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 4
- -1 sulfur amino acids Chemical class 0.000 description 4
- 241000238557 Decapoda Species 0.000 description 3
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 3
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 241000131500 Chionoecetes opilio Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000001433 sodium tartrate Substances 0.000 description 2
- 229960002167 sodium tartrate Drugs 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920001187 thermosetting polymer Polymers 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 1
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 241001529572 Chaceon affinis Species 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- MBMLMWLHJBBADN-UHFFFAOYSA-N Ferrous sulfide Chemical compound [Fe]=S MBMLMWLHJBBADN-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- HLCFGWHYROZGBI-JJKGCWMISA-M Potassium gluconate Chemical compound [K+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O HLCFGWHYROZGBI-JJKGCWMISA-M 0.000 description 1
- 241000246354 Satureja Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 241000242583 Scyphozoa Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 235000011126 aluminium potassium sulphate Nutrition 0.000 description 1
- DIZPMCHEQGEION-UHFFFAOYSA-H aluminium sulfate (anhydrous) Chemical compound [Al+3].[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O DIZPMCHEQGEION-UHFFFAOYSA-H 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 210000003298 dental enamel Anatomy 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003822 epoxy resin Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000002431 hydrogen Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 125000000962 organic group Chemical group 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- WRMXOVHLRUVREB-UHFFFAOYSA-N phosphono phosphate;tributylazanium Chemical compound OP(O)(=O)OP([O-])([O-])=O.CCCC[NH+](CCCC)CCCC.CCCC[NH+](CCCC)CCCC WRMXOVHLRUVREB-UHFFFAOYSA-N 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920000647 polyepoxide Polymers 0.000 description 1
- 229940050271 potassium alum Drugs 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 229940093956 potassium carbonate Drugs 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000004224 potassium gluconate Substances 0.000 description 1
- 235000013926 potassium gluconate Nutrition 0.000 description 1
- 229960003189 potassium gluconate Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 229940001593 sodium carbonate Drugs 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000176 sodium gluconate Substances 0.000 description 1
- 235000012207 sodium gluconate Nutrition 0.000 description 1
- 229940005574 sodium gluconate Drugs 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 150000004763 sulfides Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Description
本発明は、ミョウバン及び／又はクエン酸とｐＨ調整剤からなる含硫アミノ酸を含む食品の風味低下防止剤、それを用いた含硫アミノ酸を含む食品の風味低下防止方法、およびそれらを用いた含硫アミノ酸を含む食品の食品包装体に関する。 The present invention relates to a flavor lowering preventive agent for foods containing a sulfur-containing amino acid comprising alum and / or citric acid and a pH adjuster, a method for preventing a flavor reduction of foods containing a sulfur-containing amino acid using the same, and a method using them. The present invention relates to a food package for foods containing sulfur amino acids.
従来、農産物や甲殻類あるいは水産加工品等、含硫アミノ酸を含む食品を缶詰にする際、製造工程あるいは保存中に硫化物が発生し、これが缶内の鉄と反応し硫化鉄となり黒変を生じたり、また硫黄臭となって食品の風味を落としてしまうことが知られていた。
これらの諸問題を解決するために、一般に缶詰においては缶の内面に酸化亜鉛粉末を含有する熱硬化型油性塗料（Ｃエナメル）が塗布されていた（非特許文献１参照）。あるいはツーピース缶体においては缶内面の金属下地上にアルミキレート硬化型エポキシ樹脂塗料からなる下塗り塗膜層と、その塗膜上に酸化亜鉛粉末を含有する熱硬化性油性塗料からなる上塗り塗膜層とを備える缶用アルミニウム板を有底筒状に絞り加工して得られる缶体等が知られている（特許文献１参照）。
また、甲殻類の缶詰においては、黒変やストラバイト（ガラス状の結晶）等の変性が発生しないように、液汁を使用せず窒素ガスを注入し缶を密封することで、変性を抑える方法が報告されている（特許文献２参照）。あるいは、エビやカニをパック詰とするのに黒変や風味低下を抑える方法として、エビ又はカニを塩化ナトリウム及び／又は塩化カリウムを含む水溶液と共にパックに封入する方法も報告されている。（特許文献３参照）。
一方、クラゲ等の海水生物の腐敗臭を抑制するために、硫酸アルミニウム又はその塩からなる腐敗臭防止剤が報告されている（特許文献４参照）。また、家畜、ペット等の悪臭を抑制するために、アルカリ金属の炭酸水素塩と明ばんを組み合わせた消臭剤及び消臭方法も報告されている（特許文献５参照）。また、クエン酸を用いて食品の硫化水素臭を除去することは公知であり、例えば加熱凝固卵白をクエン酸溶液に浸漬し硫化水素を抜くことが報告されている（特許文献６参照）。
Conventionally, when foods containing sulfur-containing amino acids such as agricultural products, crustaceans or processed fishery products are canned, sulfides are generated during the manufacturing process or storage, and this reacts with the iron in the cans and turns into iron sulfide, causing blackening. It was known that it would occur, or would result in a sulfur odor that would degrade the flavor of the food.
In order to solve these problems, generally in canning, a thermosetting oil-based paint (C enamel) containing zinc oxide powder is applied to the inner surface of the can (see Non-Patent Document 1). Alternatively, in a two-piece can body, an undercoat film layer made of an aluminum chelate-curable epoxy resin paint on a metal base on the inner surface of the can, and a topcoat film layer made of a thermosetting oil-based paint containing zinc oxide powder on the paint film A can body obtained by drawing an aluminum plate for a can having a bottomed cylindrical shape is known (see Patent Document 1).
In addition, in canned crustaceans, a method to suppress denaturation by injecting nitrogen gas without using liquid juice and sealing the can so that denaturation such as blackening or strabite (glassy crystals) does not occur. Has been reported (see Patent Document 2). Alternatively, as a method for suppressing blackening and flavor reduction when packing shrimp and crab into a pack, a method of sealing shrimp or crab together with an aqueous solution containing sodium chloride and / or potassium chloride has also been reported. (See Patent Document 3).
On the other hand, in order to suppress the rot odor of marine organisms such as jellyfish, a rot odor inhibitor made of aluminum sulfate or a salt thereof has been reported (see Patent Document 4). In addition, a deodorant and a deodorization method in which alkali metal hydrogen carbonate and alum are combined in order to suppress bad odors of livestock, pets and the like have been reported (see Patent Document 5). In addition, it is known to remove the hydrogen sulfide odor of foods using citric acid, and for example, it has been reported that heated coagulated egg white is immersed in a citric acid solution to remove hydrogen sulfide (see Patent Document 6).
より商品を訴求するために、缶詰ではなく瓶詰めのように中味が外から見えるような形態としたいという要望が存在する。前述の通り、甲殻類を缶詰にした時の異臭問題は知られており、それに対する対策として様々な技術が開発されていたが、こと瓶詰めとなると、缶詰に用いられていた技術を単純に瓶詰めに置き換えることは、例えば缶詰に用いられていた塗料が瓶に付着しない等、瓶の性質上、構造上、あるいは製造工程上難しい問題があり、また可能であっても非常に複雑な工程を経なければならなく、コストアップにも繋がる。また、食品の硫化水素臭を除去するためにクエン酸を添加する、あるいは食品をクエン酸溶液等に通すことは公知であったが、単純にこれを適用しようとしても、臭いが除去できても食感や味に問題が残ってしまう。このような状況に鑑み、本発明者らは甲殻類等の含硫アミノ酸を含む食品、特にカニの瓶詰め製品を製造するにあたり、食感や味が良く、異臭等による風味低下を防止する方法を鋭意研究の結果、ミョウバン及び／又はクエン酸とｐＨ調整剤を該食品に含有させることにより、簡便且つ食感、味が良い優れた風味低下防止効果を見出すに至った。従って本発明は、ミョウバン及び／又はクエン酸とｐＨ調整剤からなる含硫アミノ酸を含む食品の風味低下防止剤、これを用いた含硫アミノ酸を含む食品の風味低下防止方法、およびそれらを用いた含硫アミノ酸を含む食品の食品包装体を提供することを課題とする。 In order to appeal more products, there is a desire to make the contents visible from the outside like bottling instead of canning. As mentioned above, the problem of nasty smell when crustaceans are canned is known, and various technologies have been developed as countermeasures against them, but when it comes to bottling, the technology used for canning is simply bottling. However, there are difficult problems in terms of the nature of the bottle, the structure, and the manufacturing process, such as the paint used for canning does not adhere to the bottle. It must also lead to increased costs. In addition, it has been known to add citric acid to remove the hydrogen sulfide odor of food, or to pass the food through a citric acid solution or the like. Problems with texture and taste remain. In view of such circumstances, the present inventors have developed a method for preventing food flavor and taste and preventing a decrease in flavor due to off-flavors or the like when producing foods containing sulfur-containing amino acids such as crustaceans, particularly crab bottled products. As a result of intensive studies, the present inventors have found that the alum and / or citric acid and a pH adjuster are contained in the food, and that an excellent flavor reduction preventing effect that is simple, texture and taste is found. Accordingly, the present invention provides a flavor lowering preventive agent for foods containing sulfur-containing amino acids comprising alum and / or citric acid and a pH adjuster, a method for preventing flavor deterioration of foods containing sulfur-containing amino acids using the same, and the use thereof It is an object of the present invention to provide a food package for foods containing sulfur-containing amino acids.
本発明は、ミョウバン及び／又はクエン酸とｐＨ調整剤からなる、含硫アミノ酸を含む食品の風味低下防止剤に関する。また、ｐＨ調整剤がクエン酸ナトリウムである、前記風味低下防止剤に関する。また、含硫アミノ酸を含む食品が甲殻類、特にカニである前記風味低下防止剤に関する。また、これらの風味防止低下剤を用いた含硫アミノ酸を含む食品の風味低下防止方法に関する。特に、ボイル済みのカニ肉とミョウバン及び／又はクエン酸とクエン酸ナトリウムを配合した調味液を瓶に詰め、レトルト処理することを特徴とする、含硫アミノ酸を含む食品の風味低下防止方法に関する。さらに、これらの方法により得られた含硫アミノ酸を含む食品の風味低下が防止された製品に関する。また、前記食品の食品包装体、特に瓶詰めであり、瓶がガラス製のものである前記食品包装体に関する。 The present invention relates to a flavor lowering preventive agent for foods containing sulfur-containing amino acids, comprising alum and / or citric acid and a pH adjuster. Moreover, it is related with the said flavor fall prevention agent whose pH adjuster is sodium citrate. In addition, the present invention relates to the flavor lowering inhibitor, wherein the food containing a sulfur-containing amino acid is a crustacean, particularly a crab. Moreover, it is related with the flavor fall prevention method of the foodstuff containing the sulfur-containing amino acid using these flavor prevention reducing agents. In particular, the present invention relates to a method for preventing a decrease in the flavor of a food containing a sulfur-containing amino acid, characterized in that a boiled crab meat and alum and / or a seasoning liquid containing citric acid and sodium citrate is filled in a bottle and retort processed. Furthermore, it is related with the product by which the flavor fall of the foodstuff containing the sulfur-containing amino acid obtained by these methods was prevented. The present invention also relates to a food packaging body for the food, in particular, a bottling and the food packaging body in which the bottle is made of glass.
本発明により、含硫アミノ酸を含む食品の瓶詰め、特にカニの瓶詰めの製造工程中、あるいは保存中に起こる異臭等の風味低下を防止し食感や味の良い優れた風味低下防止剤、それを用いた風味低下防止方法、これらによる風味低下が防止された食品包装体が提供される。 According to the present invention, an excellent flavor lowering preventive agent having a good texture and taste, which prevents deterioration in flavor such as off-flavor which occurs during the production process of bottling of foods containing sulfur-containing amino acids, especially crab bottling or during storage, Provided are a flavor lowering prevention method used, and a food packaging body in which the flavor lowering is prevented.
以下に本発明の実施の形態を詳細に説明する。
本発明は、ミョウバン及び／又はクエン酸とｐＨ調整剤からなる、含硫アミノ酸を含む食品の風味低下防止剤に関する。本発明で用いるミョウバンとしては、一般に食品に用いられるものであれば特に限定されないが、特に好ましくは硫酸カリウムアルミニウム（カリミョウバン、焼ミョウバン等と言われる）が用いられる。また、本発明で用いるクエン酸としては、一般に食品に用いられるものであれば特に限定されない。また、本発明で用いるｐＨ調整剤としては、最終製品のｐＨを６〜７程度に調整するものであり、一般に食品に用いられるものであれば特に限定されないが、好ましくはクエン酸三ナトリウム（クエン酸ナトリウム）、グルコン酸カリウム、グルコン酸ナトリウム、コハク酸二ナトリウム、酢酸ナトリウム、ＤＬ−酒石酸ナトリウム、Ｌ−酒石酸ナトリウム、炭酸カリウム、炭酸水素ナトリウム、炭酸ナトリウム、乳酸ナトリウム、ＤＬ−リンゴ酸ナトリウム、リン酸水素二カリウム、リン酸水素二ナトリウム、特に好ましくはクエン酸ナトリウムが用いられ、これらはそれぞれ単体あるいは混合物として用いても良い。これらの本発明風味低下防止剤の各成分はミョウバン及びクエン酸ナトリウム、クエン酸及びクエン酸ナトリウム、あるいはミョウバン、クエン酸、及びクエン酸ナトリウムの組み合わせで、それぞれ単体あるいは混合物として含硫アミノ酸を含む食品に添加しても良いし、あるいは調味するための調味料と一緒に添加、調味料が液状の場合には溶解して用いても良い。この時、ミョウバンは全体に対し好ましくは０．０５〜０．５％、特に好ましくは０．１〜０．２％、クエン酸は全体に対し好ましくは０．００５〜０．５％、特に好ましくは０．０１〜０．１％、またクエン酸ナトリウムは最終製品のｐＨが６〜７になるように、全体に対し好ましくは０．１〜２％、特に好ましくは０．５〜１％で用いる。本発明で用いるミョウバン、クエン酸、及びクエン酸ナトリウムは、食品添加物として認められており、一般に市販されている。
本発明で言う含硫アミノ酸を含む食品とは、好ましくは甲殻類、特に好ましくはカニであり、例えばズワイガニ、タラバガニ等が挙げられる。また、甲殻類としてはエビ、あるいは甲殻類以外に鶏肉、ホタテ貝等が挙げられ、これらについても本発明による効果が期待できる。
また、本発明における食品包装体とは、特に瓶詰めである。特に好ましくは瓶がガラス製のものが用いられるが、プラスチック等一般に食品に用いる包装体であれば特に限定されない。
Hereinafter, embodiments of the present invention will be described in detail.
The present invention relates to a flavor lowering preventive agent for foods containing sulfur-containing amino acids, comprising alum and / or citric acid and a pH adjuster. The alum used in the present invention is not particularly limited as long as it is generally used for food, but potassium aluminum sulfate (referred to as potassium alum, baked alum, etc.) is particularly preferably used. The citric acid used in the present invention is not particularly limited as long as it is generally used for food. In addition, the pH adjuster used in the present invention is not particularly limited as long as it adjusts the pH of the final product to about 6 to 7 and is generally used in foods, but preferably trisodium citrate (citrate). Acid sodium), potassium gluconate, sodium gluconate, disodium succinate, sodium acetate, DL-sodium tartrate, L-sodium tartrate, potassium carbonate, sodium bicarbonate, sodium carbonate, sodium lactate, DL-sodium malate, phosphorus Dipotassium hydrogen hydrogen and disodium hydrogen phosphate, particularly preferably sodium citrate are used, and these may be used alone or as a mixture. Each component of these flavor lowering inhibitors of the present invention is alum and sodium citrate, citric acid and sodium citrate, or a combination of alum, citric acid and sodium citrate, each containing a sulfur-containing amino acid as a single substance or a mixture Or may be added together with a seasoning for seasoning, or may be dissolved and used when the seasoning is liquid. At this time, alum is preferably 0.05 to 0.5%, particularly preferably 0.1 to 0.2%, and citric acid is preferably 0.005 to 0.5%, particularly preferably based on the whole. 0.01 to 0.1%, and sodium citrate is preferably 0.1 to 2%, particularly preferably 0.5 to 1% of the whole so that the final product has a pH of 6 to 7. Use. Alum, citric acid, and sodium citrate used in the present invention are recognized as food additives and are generally commercially available.
The food containing a sulfur-containing amino acid referred to in the present invention is preferably a crustacean, particularly preferably a crab, such as snow crab, king crab and the like. In addition to shrimp or crustaceans, crustaceans include chicken, scallops and the like, and the effects of the present invention can be expected from these.
The food package in the present invention is particularly bottled. Particularly preferably, the bottle is made of glass, but is not particularly limited as long as it is a packaging body generally used for food such as plastic.
次に、本発明における基本的なカニの瓶詰めの製造方法を説明する。原料のカニ肉は、生肉でも冷凍品でも良いが、ボイルされたものあるいはその冷凍品を用いる。冷凍品を用いる場合には適宜解凍して使用する。原料肉を適当量瓶詰めにし、さらに調味液を注入した後、常法によって殺菌し、冷却後製品とする。この時、カニ肉を瓶詰めする前に、例えばリン酸塩、ｐＨ調整剤、アミノ酸、乳化剤、アルコール、発色防止剤、品質改良剤、その他適当な食品添加物や調味料等の溶液にカニ肉を漬け込んでも良い。このような処理を一回あるいは複数回行っても良く、また複数回行う場合には、それぞれの溶液の成分は同じものでも違うものでも、適宜所望により決められる。瓶詰めする際に一緒に注入する調味液は、塩分、糖類、うまみ調味料、品質改良剤、保存料等一般的に用いられる成分からなるものであり、この調味液に本発明風味低下防止剤であるミョウバン及び／又はクエン酸とクエン酸ナトリウムを加える。このようにして、食感、味が良く異臭等による風味低下が抑制された、本発明の風味の良いカニ肉の瓶詰め製品を得ることができる。 Next, a basic crab bottling manufacturing method according to the present invention will be described. The raw crab meat may be raw or frozen, but boiled or frozen. When using frozen products, use them after thawing appropriately. The raw meat is bottled in an appropriate amount, and after adding a seasoning liquid, it is sterilized by a conventional method and cooled to obtain a product. At this time, before the crab meat is bottled, the crab meat is put into a solution such as a phosphate, a pH adjuster, an amino acid, an emulsifier, an alcohol, a coloring inhibitor, a quality improver, and other appropriate food additives and seasonings. It may be pickled. Such a treatment may be performed once or a plurality of times. When the treatment is performed a plurality of times, the components of each solution may be the same or different and appropriately determined as desired. The seasoning liquid to be poured together when bottling is composed of commonly used ingredients such as salt, sugar, umami seasoning, quality improver, preservative, etc. Add some alum and / or citric acid and sodium citrate. In this way, the savory crab meat bottling product of the present invention can be obtained which has a good texture, good taste, and reduced flavor deterioration due to off-flavors and the like.
以下の実施例をもって本発明をより詳細に説明するが、これらは単に例示したのみであり、本発明はこれらによって何ら限定されるものではない。 The present invention will be described in more detail with reference to the following examples, which are merely illustrative and the present invention is not limited thereto.
実施例１：本発明製品の製造
ロシア産ベニズワイガニの２段ボイル済み冷凍品を約４８時間かけて解凍し、原料とした。この原料肉を０．３％プラスナールＥＫ（オルガノ社製）水溶液に２時間漬け込んだ後取り出し水切りをした。続いて０．２％ピロリン酸二水素ナトリウム（太洋化学工業社製）水溶液に先に水切りしたカニ肉を５分間漬け込み、取り出して水切りした。水切りされたカニ肉を、底面が六角形のガラス製瓶（容積約200ml）に詰め、塩分、糖類、うまみ調味料、品質改良剤、保存料等から構成され、本発明風味低下防止剤（ミョウバン０．１％、クエン酸０．０１％、クエン酸ナトリウム０．７％）を含む調味液を６０ｇを注入した。蓋を締めた後１１４℃６０分間でレトルト処理し、常温まで冷ますことにより本発明製品を得た。
Example 1: Production of the product of the present invention A two-boiled frozen product of Russian snow crab was thawed over about 48 hours to obtain a raw material. This raw meat was dipped in an aqueous solution of 0.3% Plasnal EK (manufactured by Organo) for 2 hours, and then taken out and drained. Subsequently, the crab meat previously drained in an aqueous solution of 0.2% sodium dihydrogen pyrophosphate (Tayo Chemical Industry Co., Ltd.) was soaked for 5 minutes, taken out and drained. Drained crab meat is packed in a hexagonal glass bottle (volume: about 200 ml) and consists of salt, sugar, umami seasoning, quality improver, preservative, etc. 60 g of a seasoning solution containing 0.1%, citric acid 0.01%, sodium citrate 0.7%) was injected. The product of the present invention was obtained by retorting at 114 ° C. for 60 minutes after closing the lid and cooling to room temperature.
実施例２：本発明風味低下防止剤の効果
実施例１と同様にしてサンプルを作製し、本発明風味低下防止剤の効果を確認した。この時、本発明風味低下防止剤であるミョウバン（焼ミョウバン（硫酸カリウムアルミニウム（乾燥））、内藤製薬社製）、クエン酸（三栄源エフエフアイ社製）、あるいはｐＨ調整剤としてクエン酸ナトリウム（三栄源エフエフアイ社製）をそれぞれ添加、無添加として組み合わせを変え、８種類のサンプルを作製した。また、本発明風味低下防止剤のそれぞれの成分は、実施例１記載の濃度と同様とした。評価は男女各５名のパネラーにより、臭い、食感、味について官能検査によって行った。結果を表１に示す。尚、表中において、成分の項目において○は添加、×は無添加を、官能評価の項目において◎はとても良い、○は良い、△はあまり良くない、をそれぞれ表す。
Example 2: Effect of the flavor lowering inhibitor of the present invention Samples were prepared in the same manner as in Example 1, and the effect of the flavor lowering inhibitor of the present invention was confirmed. At this time, alum (baked alum (potassium aluminum sulfate (dry)), manufactured by Naito Pharmaceutical Co., Ltd.), citric acid (manufactured by San-Ei Gen FFI), or sodium citrate (as a pH adjuster), which is the flavor lowering inhibitor of the present invention. Saneigen FFI Co., Ltd.) were added and not added, and the combinations were changed to prepare 8 types of samples. Moreover, each component of this invention flavor fall prevention agent was made to be the same as that of the density | concentration as described in Example 1. Evaluation was carried out by sensory tests on smell, texture and taste by panelists of 5 men and women. The results are shown in Table 1. In the table, in the component item, ◯ indicates addition, × indicates no addition, and in the sensory evaluation item, ◎ indicates very good, ◯ indicates good, and Δ indicates not very good.
この結果、本発明風味低下防止剤であるミョウバン、クエン酸、あるいはクエン酸ナトリウムをそれぞれ単独で添加した場合には、全く添加しなかった系と比較すると臭いの項目において効果が認められたが食感、味が良くなかった。ミョウバンとクエン酸ナトリウム、あるいはクエン酸とクエン酸ナトリウムを組み合わせることにより、臭い、食感、味の全ての項目で製品として満足される結果が得られ、さらにミョウバン、クエン酸、クエン酸ナトリウムを組み合わせた場合には、臭いの項目がさらに改善された。従って、本発明風味低下防止剤がの効果が非常に優れていることが確認された。
As a result, when the alum, citric acid, or sodium citrate, which is the flavor lowering preventive agent of the present invention, was added alone, an effect was recognized in terms of odor compared to the system that was not added at all. The feeling and taste were not good. By combining alum and sodium citrate, or citric acid and sodium citrate, results that are satisfactory as products in all items of odor, texture, and taste are obtained, and further, alum, citric acid, and sodium citrate are combined. In the case of odor, the odor item was further improved. Therefore, it was confirmed that the effect of the flavor lowering inhibitor of the present invention is very excellent.
Claims (5)
The crab meat bottling according to claim 4 , wherein the bottle is made of glass.
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| JP2003102404A (en) * | 2001-09-27 | 2003-04-08 | Asahi Denka Kogyo Kk | Quality improver for food |
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| JP2007037425A (en) | 2007-02-15 |
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