JP4579848B2 - Composition for improving food quality, production method and use thereof - Google Patents

Description

  The present invention relates to a food quality improving composition, a method for producing the same, and a use thereof.

Phosphate added to food as a quality improver has a high food quality improvement effect, but most of it is a synthetic product from phosphate ore (see, for example, Patent Document 1) and is derived from natural or food materials Is not yet available on the market.
On the other hand, there is a growing need for natural products, and there is a need for quality improvers derived from natural or food materials.
Patent No. 2,607,587

  An object of this invention is to use the phosphate derived from a foodstuff material for the quality improvement of a foodstuff.

  It has been found that edible extracts used as food by-products, such as yeast extract as a by-product of yeast extract, are mainly composed of calcium and magnesium phosphates, but these are mostly used effectively. Absent. These phosphates are compositions derived from phosphorus that are originally contained in the material, and the present inventors have made extensive studies to effectively use these phosphates. As a result, it was found that by depositing and collecting these phosphates as soot, a phosphate derived from a food material having an effect of improving the quality of food can be obtained, and the present invention has been completed.

That is, the present invention
(1) A composition for improving food quality, characterized by comprising calcium phosphate and / or magnesium phosphate derived from an edible extract as an active ingredient,
(2) The composition according to the above (1), wherein the active ingredient is potato derived from an edible extract,
(3) The composition according to the above (1), wherein the active ingredient is a solubilized koji derived from an edible extract,
(4) The composition according to the above (1), wherein the edible extract is a yeast extract, a meat extract or a seafood extract,
(5) The method for producing a food quality improving composition as described in (1) above, wherein the edible extract is adjusted to pH 5-9, and the precipitated and precipitated koji is isolated and used as an active ingredient,
(6) The production method according to (5), wherein the isolated koji is solubilized,
(7) The production method according to the above (5), wherein the edible extract is a yeast extract, a meat extract or a seafood extract,
(8) A food comprising the food quality improving composition according to (1) above,
(9) The food according to (8), which is cheese, and (10) the food according to (8), which is sausage.

  ADVANTAGE OF THE INVENTION According to this invention, the composition derived from the foodstuff material which has the quality improvement effect of foodstuff can be provided. When the composition obtained by the present invention is added to food, it can enhance protein dissolution and the binding property of livestock meat, and any food can be used as long as it is intended to exert these effects. Can also be used.

The food quality improving composition of the present invention contains one or both of calcium phosphate and magnesium phosphate derived from an edible extract using a food material as an active ingredient. The edible extract may be any material as long as the raw material contains phosphorus, and examples thereof include yeast extract, livestock meat extract such as pork and chicken, bone extract, and seafood extract. In particular, in the present invention, a raw material containing bones such as pork bones, chicken bones, and fish arabes are preferable in the case of yeast or meat extract with high phosphorus content. When the raw material includes bone and meat, the ratio is not particularly limited. Further, the method for producing the extract is not particularly limited, and may be a known method, for example, any of water extraction method, hot water extraction method, hot water extraction method, acid decomposition method, enzyme decomposition method and the like. Good. The type of enzyme used for the enzymatic degradation is not particularly limited, but for example, a proteolytic enzyme such as a protease may be used. In the case of yeast extract, a proteolytic enzyme may be combined with a cell wall degrading enzyme such as glucanase or mannanase. In the case of a raw material containing bone, in addition to the extraction method described above, conditions that promote bone degradation, for example, a degradation method under weakly acidic to acidic conditions may be used in combination.
The edible extract to be used may be in any state immediately after extraction, after concentration / purification, immediately before the product, or the product. For example, in the case of a yeast extract, it may be in a state containing microbial cells, and in the case of livestock meat or fish and shellfish extract, it may be in a state containing the raw material. However, when the presence of these materials hinders in the subsequent composition recovery step, it is preferable to remove them in advance.

In the composition of the present invention, calcium phosphate and / or magnesium phosphate is generally used in the form of koji isolated from an edible extract or a solubilized product thereof.
In this specification, “salmon” is a by-product that precipitates in the process of producing an edible extract, and is a precipitate / precipitate containing insoluble calcium phosphate and / or magnesium phosphate containing phosphorus in the edible extract. The content of the calcium phosphate and / or magnesium phosphate is not particularly limited as long as the quality improving effect of the food can be obtained when the composition containing the koji is added to the food.
Generally, a precipitate that precipitates and precipitates when the edible extract or its concentrate is adjusted to pH 5.0 to 9.0 can be suitably used as the soot in the present invention.

Such rice bran is an edible extract made of an alkali such as sodium hydroxide or calcium hydroxide, and has a pH of 5.0 to 9.0, preferably 7.0 to 9.0, more preferably 7.5 to 8. Obtained by adjusting to .5. Although cocoons can be obtained at pH 5 or less and pH 9.0 or more, if the pH is less than 5, the amount of collected cocoons is remarkably small, and if the pH is 9.0 or more, problems such as browning of the extract may occur.
The precipitation amount of koji can be increased by increasing the solid content of the edible extract. In the present invention, the edible extract may be concentrated before or after pH adjustment according to a conventional method. Moreover, the precipitation amount of koji can also be increased by heating the edible extract. Although heating temperature is not specifically limited, It is 50 to 95 degreeC, Preferably it is 70 to 95 degreeC, More preferably, it is 80 to 95 degreeC. The time is not particularly limited, but is preferably 5 to 30 minutes in order to avoid browning due to overheating. Heating is preferably performed after pH adjustment, and the amount of soot precipitated can be further increased by rapidly cooling the heated extract.

  The cocoon precipitated and precipitated in the edible extract can be isolated by any means. For example, filter paper filtration, centrifugation, diatomaceous earth filtration, membrane filtration, ceramic filtration and the like can be used. The obtained soot may be washed with water, a buffer solution or the like. The obtained soot can be made into a dried product by a known drying technique. The dried product may be in the form of a powder or a lump.

The form of the composition of the present invention is not limited as long as it contains cocoon as a main component. For example, even an isolated cocoon itself is a powder in which an excipient such as glycerin is mixed by a known method. It may be a solid, granular preparation, or a solution obtained by dissolving isolated and dried koji, and the amount of koji when other ingredients are mixed is as described above when added to food. The amount is not particularly limited as long as the quality improvement effect can be obtained.
When used as a liquid, it is possible to use a solubilized solubilized product obtained by dissolving an isolated soot by acid treatment or heating, and a liquid obtained by adjusting the pH of the solubilized product with an alkali.

The present inventors have found that soot can be solubilized and reprecipitation can be prevented by using an organic acid such as citric acid or malic acid. In particular, when the solubilized koji must be neutralized to alkaline and added to food, the acid used to dissolve koji is preferably a chelating organic acid, especially citric acid or malic acid. By using the organic acid, when the pH of the solution is further adjusted with an alkali component, reprecipitation of the composition of the present invention can be suppressed, and a stable liquid preparation can be produced. In addition, the amount of the organic acid relative to the soot is not particularly limited as long as a stable liquid agent can be produced, but it is 1 to 4 times, preferably 2 to 4 times, more preferably 2 to 3 times the weight of the soot. is there.
The solubilized koji solubilized with citric acid or malic acid may be added to the food as it is, or may be used by mixing with various extracts. The various extracts are not particularly limited, and may be a yeast extract, a livestock meat extract, or the like, or an extract after removing the straw according to the present invention. The form of each extract is not particularly limited as long as it can be mixed with the solubilized product of koji. Moreover, the compounding ratio of the solubilized product of koji and various extracts is not particularly limited as long as the quality effect of the food is exhibited when added to the food.

Thus, in order to carry out the production method of the present invention, first, an edible extract with an alkali such as sodium hydroxide or calcium hydroxide is pH 5-9, preferably 7.0-9.0, more preferably 7 Adjust to .5 to 8.5. The edible extract may be concentrated by a known method before or after pH adjustment, preferably after pH adjustment at 50 ° C. to 95 ° C., preferably 70 ° C. to 95 ° C., more preferably 80 ° C. to 95 ° C., Heat for 5-30 minutes, then preferably cool to precipitate and precipitate the soot.
Precipitated / precipitated soot is isolated from the extract using known means such as filter paper filtration, centrifugation, diatomaceous earth filtration, membrane filtration, ceramic filtration, and washed with water, buffer solution, or the like as desired. The isolated soot can be used as the composition of the present invention as it is or by using a known drying technique, for example, to obtain a dried product such as powder or lump. Furthermore, if desired, these can be combined with excipients or the like according to known techniques to obtain the composition of the present invention.

The obtained composition of the present invention can be used as a protein dissolution accelerator, an emulsifier, an alkaline agent, a binding agent such as livestock meat and fish meat, a water retention agent, a swelling agent, and a reinforcing agent. In particular, the composition of the present invention is suitable for use as a cheese melting agent (promoting protein dissolution), a binding agent for livestock meat and fish meat, and a water retention agent for processed foods.
Moreover, unlike the conventional quality improving agent, since the umami component derived from an edible extract is contained in the koji, it also has an advantage that the taste is increased in the added food.
Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

The cheese melting effect of the composition of the present invention containing yeast extract koji was tested as follows.
(1) Sampling 100 g of dry beer yeast (manufactured by Kirin Brewery Co., Ltd.) and 900 g of water were mixed and adjusted to pH 4 with hydrochloric acid. 0.25 g of protease preparation (manufactured by Takeda Kirin Foods Co., Ltd.) was added and enzymatically decomposed at 50 ° C. for 12 hours. The obtained decomposition product was heated at 90 ° C. for 10 minutes, and then filtered (ceramic filter manufactured by NGK Co., Ltd., φ0.22 μm) to obtain a supernatant fraction. The supernatant fraction was adjusted to pH 5.5 with sodium hydroxide and then concentrated with an evaporator to a solid content of 30%.
The concentrate was adjusted to pH 8 with sodium hydroxide, and further concentrated to a solid content of 40%. After heating at 90 ° C. for 10 minutes, the solution was rapidly cooled, and a cocoon (precipitate) was obtained by centrifugation (8000 rpm × 10 minutes). The koji was washed three times with ultrapure water, dried in an oven (80 ° C.), and then pulverized in a mortar. The phosphorus content of the cocoon was measured using LCK350 manufactured by HACH LANGE GMBH and found to be 15.2%.
(2) Preparation of koji solubilized product Koji obtained in (1) above was suspended in water, and citric acid (anhydrous, Wako special grade) was added and dissolved. The pH was then adjusted with sodium hydroxide as described in Table 1. The whole was made up to 100 g with water to obtain the desired solubilized soot.

表２に示すごとく、無添加区は、溶解に約９０秒を要したが、チーズ溶融剤ＣＨ−４添加区および滓可溶化物ａまたはｂ添加区では、６０秒以内であった。また、溶解物も、無添加区に比べて脂分の分離が少なく、なめらかであり、チーズ溶融剤ＣＨ−４と比較しても、滓可溶化物添加物ａまたはｂは遜色なかった。
したがって、酵母エキス由来の滓可溶化物は、チーズ溶融剤ＣＨ−４と同等の効果を有していることが示された。 (3) Cheese melting test 20 g of chopped red cheddar cheese and 30 g of gouda cheese were mixed to make the whole 50 g. To the cheese mixture, 5 ml each of water (no additive group) and koji solubilized product a or b was added and then heated to dissolve in a hot water bath. A group to which 0.5 g of cheese melting agent CH-4 (manufactured by Takeda Kirin Foods Co., Ltd.) was added was defined as a positive control. The time required for dissolution was compared with the smoothness of the dissolved product.
Table 2 shows the time required for total dissolution.

As shown in Table 2, the non-addition group required about 90 seconds for dissolution, but it was within 60 seconds in the cheese melting agent CH-4 addition group and the koji solubilized product a or b addition group. Moreover, the melt | dissolved material also had few separation | separation of fat compared with an additive-free zone, and was smooth, and even if compared with the cheese melting agent CH-4, the solubilized product additive a or b was not inferior.
Therefore, it was shown that the yeast extract-derived koji solubilized product has the same effect as the cheese melting agent CH-4.

（２）モデルハムの調製法
豚ロースミンチ肉（６ｍｍチョッパー）１６７ｇをポリ袋に充填し、表４記載のピックル液１００ｇ（対肉重量６０％）をそれぞれ添加した。ポリ袋をヒートシール後、肉とピックル液をなじませ、押し広げて５℃で１５時間保存した。フードプロセッサーで１分間混合後、φ３０ｍｍ塩化ビニリデンケーシングチューブに充填し、密封した。７５℃で６０分間加熱後、流水で冷却した。

The ham retention effect of the composition of the present invention containing the yeast extract koji solubilized product was tested as follows.
(1) Preparation of koji solubilized product Koji obtained in Example 1 (1) was suspended in water and dissolved by adding citric acid (anhydrous, Wako special grade), and then the pH was adjusted with sodium hydroxide. Adjusted to 7.5. The whole was made up to 100 g with water, and the solubilized product of a to h in Table 3 was obtained. As a control, a solubilized product containing only citric acid (citric acid aqueous solution, Tables 3j to 1) was also prepared.

(2) Method for preparing model ham Pork loin minced meat (6 mm chopper) 167 g was filled in a plastic bag, and 100 g of pickle liquid described in Table 4 (60% meat weight) was added thereto. After heat-sealing the plastic bag, the meat and the pickle solution were blended, spread and stored at 5 ° C. for 15 hours. After mixing with a food processor for 1 minute, it was filled in a φ30 mm vinylidene chloride casing tube and sealed. After heating at 75 ° C. for 60 minutes, it was cooled with running water.

(3) Test method The water separation rate was determined by the following formula.
[Equation 1]
Water separation% = [total weight ^{* 1−} (meat weight ^{* 2} + casing tube weight)] / [total weight−casing tube weight] × 100
* 1: Weight of ham as filled in casing tube * 2: Weight of ham taken out from casing tube Further, the cross section was observed, and sensory evaluation was performed by an open panel method using four panels.
The results are shown in Tables 5 and 6.

As shown in Tables 5 and 6, all the solubilized soot-added sections had lower water separation rates than the non-added sections. When the phosphorus content (%) per unit meat weight was the same, the water separation rate in the solubilized soup product group was lower than that in the control complex phosphate group. Moreover, as shown in attached FIG. 1, the water separation rate in the solubilized product-added zone decreased as the soot concentration increased. The water separation rate of the solubilized product-added group a, g or i was clearly lower than the group (j, k or l) to which the same amount of citric acid was added.
As a result of observing the cross section, both the complex phosphate and the solubilized product of soot tended to be smooth and homogeneous as the addition concentration increased. There was no color change. On the other hand, the additive-free one was soft and easy to break. As a result, the composite phosphate and the solubilized koji had the same appearance as long as the water separation rate was the same, and there was no difference in appearance due to the difference in additives.
As a result of sensory evaluation, the complex phosphate and soot solubilized group is superior to the non-added group in terms of hardness, juiciness and suppleness, and the tendency increases with increasing additive concentration. It was. In addition, since the strawberry contained umami components derived from yeast extract, the ham in the cocoon solubilizate-added section had increased taste and almost no acidity due to citric acid.
Therefore, it was shown that the yeast extract-derived koji solubilized product has a water retention effect equivalent to or higher than that of the complex phosphate. In addition, the improvement of the water retention effect by addition of solubilized koji was higher than that in the case of adding citric acid alone, and it was confirmed that this effect was not simply brought about by the addition of citric acid.

（３）モデルハムの調製法
豚ロースミンチ肉（６ｍｍチョッパー）１６７ｇをポリ袋に充填し、表８記載のピックル液１００ｇ（対肉重量６０％）をそれぞれ添加した。ポリ袋をヒートシール後、肉とピックル液をなじませ、押し広げて５℃で１５時間保存した。フードプロセッサーで１分間混合後、φ３０ｍｍ塩化ビニリデンケーシングチューブに充填し、密封した。７５℃で６０分間加熱後、流水で冷却した。

（４）試験法
実施例２におけると同様に離水率を求め、また、断面を観察し、４名のパネルにより、オープンパネル法で官能評価を行った。
結果を表９および表１０に示す。

表９および表１０に示すごとく、滓可溶化物添加区は、すべて、無添加区に比べて離水率が低下し、 単位肉重量当たりのリン含量（％）が同じ場合、滓可溶化物添加区の離水率は、対照の複合リン酸塩添加区を下回った。また、添付の図２に示すごとく、滓可溶化物添加区における離水率は、滓濃度の上昇とともに低下した。
断面を観察したところ、複合リン酸塩および滓可溶化物添加区ともに、添加濃度の上昇とともに、なめらかで、均質になる傾向にあった。色の変化はなかった。同等の離水率であれば、外観も同等であり、添加物の差による外観の差はなかった。
官能評価の結果、複合リン酸塩および滓可溶化物添加区は、硬さ、ジューシー感およびしなやかさ等の点で、無添加区よりも優れており、その傾向は、添加濃度の上昇とともに高まった。滓に、ポークエキス由来の旨味成分が含まれるため、滓可溶化物添加区のハムは、呈味性が増し、クエン酸による酸味は殆どなかった。
したがって、ポークエキス由来の滓可溶化物は、複合リン酸塩と同等またはそれ以上の保水効果を有していることが示された。 The water retention effect in ham of the composition of the present invention containing pork extract koji was tested as follows.
(1) Collection of salmon 200 g of pork bone (Eiwa product) and 800 g of water were mixed and adjusted to pH 3 with hydrochloric acid. 3.85 g of protease preparation (manufactured by Takeda Kirin Foods Co., Ltd.) was added and enzymatically decomposed at 50 ° C. for 19 hours (pH was controlled at 3 with hydrochloric acid during decomposition). The obtained decomposition product was heated at 90 ° C. for 10 minutes and then filtered through a wire mesh to remove residues such as bone. The collected liquid was centrifuged (10000 rpm, 10 minutes) to obtain a supernatant.
The supernatant was further filtered (filter paper: ADVANTEC, No. 2), and the filtrate was adjusted to pH 8.5 with sodium hydroxide and then concentrated with an evaporator to a solid content of 30%. After heating at 90 ° C. for 10 minutes, the mixture was cooled and centrifuged (8000 rpm × 10 minutes) to obtain soot (precipitate). The koji was washed once with ultrapure water, dried in an oven (80 ° C.), and then pulverized in a mortar. The phosphorus content of the cocoon was measured using an LCK350 manufactured by HACH LANGE GMBH and found to be 11%.
(2) Preparation of solubilized koji (see Table 1)
The koji obtained in (1) was suspended in water, citric acid (anhydrous, Wako special grade) was added and dissolved, and then the pH was adjusted to 8.0 with sodium hydroxide. The whole was made up to 100 g with water, and the solubilized products a to d shown in Table 7 were obtained.

(3) Method for preparing model ham Pork loin minced meat (6 mm chopper) 167 g was filled in a plastic bag, and 100 g of pickle liquid shown in Table 8 (weight to meat: 60%) was added thereto. After heat-sealing the plastic bag, the meat and the pickle solution were blended, spread and stored at 5 ° C. for 15 hours. After mixing with a food processor for 1 minute, it was filled in a φ30 mm vinylidene chloride casing tube and sealed. After heating at 75 ° C. for 60 minutes, it was cooled with running water.

(4) Test method The water separation rate was calculated | required similarly to in Example 2, the cross section was observed, and sensory evaluation was performed by the open panel method by four panels.
The results are shown in Table 9 and Table 10.

As shown in Table 9 and Table 10, all of the solubilized soup products had a water separation rate lower than that of the non-added product and had the same phosphorus content (%) per unit meat weight. The water separation rate of the group was lower than that of the control complex phosphate addition group. Moreover, as shown in attached FIG. 2, the water separation rate in the soot-solubilized product-added section decreased as the soot concentration increased.
As a result of observing the cross section, both the complex phosphate and the solubilized product of soot tended to be smooth and homogeneous as the addition concentration increased. There was no color change. If the water separation rate was the same, the appearance was the same, and there was no difference in appearance due to the difference in additives.
As a result of sensory evaluation, the complex phosphate and soot solubilized group is superior to the non-added group in terms of hardness, juiciness and suppleness, and the tendency increases with increasing additive concentration. It was. Since the strawberry contains an umami component derived from pork extract, the ham in the potato solubilized product group has increased taste and almost no acidity due to citric acid.
Therefore, it was shown that the koji solubilized product derived from pork extract has a water retention effect equivalent to or higher than that of complex phosphate.

  As described above, according to the present invention, a phosphate derived from a food material can be used to improve the quality of food.

It is a graph which shows the relationship between the water separation rate in the water retention test of Example 2, and phosphorus content. It is a graph which shows the relationship between the water separation rate in the water retention test of Example 3, and phosphorus content.

Claims (5)

A cheese melting agent, a meat or fish meat binder, characterized by comprising as an active ingredient a solubilized koji derived from yeast extract, animal meat extract or fish and shellfish extract containing calcium phosphate and / or magnesium phosphate , and Food quality improver selected from processed foods water retention agents . The yeast extract, livestock meat extract or fish and shellfish extract is adjusted to pH 5-9, the precipitated and precipitated salmon is isolated, and the isolated salmon is solubilized as an active ingredient. method for producing a quality-improving agent. A food comprising the food quality improving agent according to claim 1. The food according to claim 3, which is cheese. The food according to claim 3, which is a sausage.

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