JP6693785B2 - Food additives and foods containing food additives - Google Patents

Description

  The present invention relates to a food additive and a food containing the food additive.

  When manufacturing fish paste products such as kamaboko, egg white may be added to the surimi of fish meat as an additive in order to impart hardness and elasticity. However, in recent years, the price of egg white has soared, and a food additive that replaces egg white has been demanded.

  For example, Patent Document 1 discloses that purified fish meat that has been exposed to water and dehydrated contains (1) 0.05 to 0.3% by weight of a basic amino acid selected from arginine, an arginine hydrochloride group, lysine, and a lysine hydrochloride group, ( 2) A frozen surimi containing 0.05 to 0.3% by weight of a carbonate selected from sodium carbonate, potassium carbonate, calcium carbonate and sodium bicarbonate, and (3) at least one selected from sugars is described. There is.

  Patent Document 2 describes a quality improver for frozen surimi containing arginine, an alkali salt of citric acid and a saccharide.

  Patent Document 3 describes an elasticity enhancer of glycine and cystine for processed foods such as fish meat paste products.

  However, the additives described in Patent Documents 1 to 3 are insufficient as additives for imparting hardness and elasticity, and new food additives that replace egg white are required.

JP, 2004-350666, A JP, 2009-153430, A JP, 2003-070430, A

  An object of the present invention is to provide a novel food additive that imparts hardness and elasticity to a food product such as a fish paste product, and a food product containing the food additive.

The present invention, cystine, contain arginine and pea starch, the content of the pea starch is 100 wt% to 800 wt% of the range der Ru food additive to the cystine 100 wt%.

  The present invention is a food containing the food additive.

  It is preferable that the food product is a fish paste product.

  ADVANTAGE OF THE INVENTION According to this invention, the novel food additive which gives hardness and elasticity to foodstuffs, such as a fish paste product, and the foodstuff containing the food additive can be provided.

It is a graph which compares the breaking strength of the fish paste products (sit conditions: 30 ° C., 40 minutes) obtained in Examples 1 to 3 and Comparative Examples 1, 2, 3-1 and 4-1. It is a graph which compares the breakage distance of the fish paste products (sit conditions: 30 ° C., 40 minutes) obtained in Examples 1 to 3 and Comparative Examples 1, 2, 3-1 and 4-1. It is a graph which compares the breaking strength of the fish paste products (sit conditions: 40 ° C., 40 minutes) obtained in Examples 1 to 3 and Comparative Examples 1, 2, 3-1 and 4-1. It is a graph which compares the breakage distance of the fish paste products (sit conditions: 40 ° C., 40 minutes) obtained in Examples 1 to 3 and Comparative Examples 1, 2, 3-1 and 4-1. It is a graph which compares the breaking strength of the fish paste products obtained in Examples 4-1 and 5-7 and Comparative Example 4-2. It is a graph which compares the fracture distance of the fish paste products obtained in Examples 4-1 and 5-7 and Comparative Example 4-2. It is a graph which compares the breaking strength of the fish paste products obtained in Examples 4-2, 4-3, 8 and Comparative examples 3-2, 4-3. It is a graph which compares the breaking distance of the fish paste products obtained in Examples 4-2, 4-3, 8 and Comparative examples 3-2, 4-3.

  Embodiments of the present invention will be described below. This embodiment is an example for carrying out the present invention, and the present invention is not limited to this embodiment.

  The food additive according to this embodiment contains cystine and arginine. The food additive containing cystine and arginine can impart hardness and elasticity to the food. Although the use of cystine alone has an effect on taste, the combined use of cystine and arginine can suppress the effect on taste.

  Cystine is a kind of amino acid and is 3,3'-dithiobis (2-aminopropionic acid).

  Arginine is a type of amino acid, 2-amino-5-guanidinopentanoic acid.

  In the food additive according to the present embodiment, the content of arginine is, for example, 50% by weight to 150% by weight of arginine with respect to 100% by weight of cystine, and preferably 100% by weight of cystine with respect to arginine. It is in the range of 80% by weight to 120% by weight. If the amount of arginine is less than 50% by weight with respect to 100% by weight of cystine, hardness and elasticity may be insufficient, and if it exceeds 150% by weight, the taste may be affected.

  The food additive according to the present embodiment preferably further contains starch such as pea starch and modified starch, and more preferably pea starch. By containing pea starch, it is possible to further impart hardness and elasticity to the food. The term "pea starch" as used herein means starch which is contained in about 50% of pea grain. In addition, pea (Pisum sativum L.) is a 1-2-year-old plant of the legume family, which is a plant widely used for food, and its type is not particularly limited. Pea starch is not particularly limited in its production method as long as it is produced according to a conventional method using pea as a raw material, but generally, the ripe pea grain as a raw material is washed and dried to remove the outer shell. After removal, it can be obtained by mainly using water to remove proteins, salts, dietary fiber and the like. The pea starch used in the present embodiment is preferably dried and powdered.

  In the food additive according to the present embodiment, the content of pea starch is, for example, in the range of 100 wt% to 800 wt% of pea starch with respect to 100 wt% of cystine, and preferably with respect to 100 wt% of cystine. , Pea starch in the range of 200% by weight to 600% by weight. If the pea starch is less than 100% by weight relative to 100% by weight of cystine, the hardness and elasticity may be insufficient, and if it exceeds 800% by weight, the hardness and elasticity may be decreased.

  The food additive according to the present embodiment includes, in addition to cystine, arginine, and pea starch, as an excipient, sugars such as dextrin, lactose, trehalose, starch such as potato, various processed starches, dietary fiber and the like. But it's okay. In addition, at least one selected from additives such as vegetable protein or milk protein derived from soybean, collagen, gelatin and the like may be contained.

  The food additive according to the present embodiment can be obtained by mixing cystine and arginine, and optionally pea starch, an excipient, and other additives. The method of mixing is not particularly limited, and examples thereof include mixing with a stirrer and mixing with a mortar and mortar.

  The food additive according to this embodiment may be in the form of powder or in the form of granules granulated. In addition, it may be in the form of a liquid in which the above food additives and the like are dissolved in water.

  Examples of foods to which the food additive according to the present embodiment is added include fish paste products such as fish paste products, which can be suitably applied to fish paste products such as fish paste products. By adding the food additive according to the present embodiment to food, it is possible to impart hardness and elasticity to the food.

  Examples of fish paste products include kamaboko, tsumire, bamboo rings, satsuma fried, hanpen, naruto rolls, fish sausage, crab-flavored kamaboko, and fish dumplings.

  The amount of the food additive according to the present embodiment added to the food is, for example, in the range of 0.1 wt% to 2.0 wt%, preferably 0.3 wt% to the total weight of the food. It is in the range of 1.0% by weight. If the amount of the food additive added to the food is less than 0.1% by weight with respect to the total weight of the food, the hardness and elasticity may be insufficient, and if it exceeds 2.0% by weight, the taste may increase. It may affect.

  The fish paste product is obtained by adding the food additive according to the present embodiment to fish meat. In addition to the food additive according to the present embodiment, vegetable protein, animal protein, phosphate, yeast extract, calcined calcium, uncalcined calcium and the like may be added.

  By adding the food additive according to the present embodiment, the breaking strength and the breaking distance, which are indicators of the hardness of fish paste products such as kamaboko and the like, can be made equal to or higher than those when egg white is used, for example.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples.

<Example 2, Reference Examples 1 and 3, and Comparative Examples 1 , 2, 3-1 and 4-1>
The effect of adding cystine, arginine, and pea starch on the hardness and elasticity of fish paste was investigated as a fish paste product.

[Preparation of food additives]
The ingredients were mixed in the proportions (% by weight) shown in Table 1 by a powder mixing method to prepare food additives of Example 2, Reference Examples 1 and 3 and Comparative Examples 1 and 2. As the processed starch, phosphoric acid cross-linked starch derived from potato was used.

[Production of fish paste products]
Kamaboko was prepared by using each material in the proportions (% by weight) shown in Table 2. Sukemusada is cut as a surimi of fish meat, and other raw materials (potato starch, salt, sodium glutamate, sugar) and the above-mentioned food additives (Example 2, Reference Examples 1 and 3, Comparative Examples 1 and 2, each food product) 0.4 wt% of additives and 0.9 wt% of dextrin were added) and half of ice was added and mixed. In addition, as Comparative Example 3-1, a non-added section (adding only 1.3% by weight of dextrin instead of each of the above food additives), and as Comparative Example 4-1, a blank (egg white instead of each of the above food additives) A test was conducted with 0.8% by weight of powder (addition of 0.5% by weight of dextrin). After mixing, cutting was performed, half of the remaining ice was added, and cutting was performed again. Furthermore, mirin was mixed and cut. The temperature at the end of cutting was 10 ° C. The resulting mixture of surimi was left in the incubator at 30 ° C. for 40 minutes or 40 ° C. for 40 minutes (sit-down step). It was filled in a 48 mm casing and heated at 90 ° C. for 40 minutes in a constant temperature water bath. After cooling with water, it was refrigerated overnight (about 16 hours) at 5 ° C. to obtain a sample.

[Measurement of breaking strength and breaking distance]
Using an analyzer (Rheometer CR-200D, manufactured by Sun Kagaku Co., Ltd.) and pressing with a spherical plunger having a diameter of 5 mm, when the sample breaks, as a hardness index, a breaking strength (g) and an elasticity index. The breaking distance (mm) was measured. The results are shown in Tables 3 and 4 and FIGS.

From the results of this test, Comparative Example 1 (T1) using only cystine had a higher breaking strength than Comparative Example 3 in the non-added group, and Comparative Example 2 (T2) using only arginine showed cystine (Comparative Example 1). The improvement effect was not so good. On the other hand, Reference Example 1 (T3) in which cystine and arginine were used in combination had higher breaking strength and breaking distance than Comparative Example 1 (T1) and Comparative Example 2 (T2) in which cystine or arginine was used alone. As can be seen, the improvement effect was slightly lower than that of egg white powder. In addition, in Example 2 (T4) in which cystine, arginine, and pea starch were used in combination, the breaking strength and the breaking distance were equal to or higher than those of egg white powder, and the use of cystine, arginine, and pea starch in combination gave an excellent improving effect. It turned out to be obtained. In Reference Example 3 (T5), in which the processed starch was used as a substitute for egg white other than pea starch, the improvement effect as much as pea starch was not obtained, and it is speculated that pea starch has a specific improvement effect.

<Examples 4-1 and 5 , Reference Examples 6 and 7 and Comparative Example 4-2>
The effect of adding cystine, arginine, and pea starch on the hardness and elasticity of kamaboko as a fish paste product was further verified.

[Preparation of food additives]
The ingredients were mixed in the proportions (% by weight) shown in Table 5 in the same manner as in Reference Example 1 to prepare the food additives of Examples 4 and 5 and Reference Examples 6 and 7. As the processed starch, phosphoric acid cross-linked starch derived from potato was used.

[Production of fish paste products]
A kamaboko was prepared in the same manner as in Reference Example 1 using each material in the proportions (% by weight) shown in Table 6. As the additive, a physical property-improving preparation for a fish paste product was used. The sitting step was performed without the sitting step (immediately after heating) at 30 ° C. for 20 minutes and 40 minutes, or at 40 ° C. for 20 minutes and 40 minutes.

[Measurement of breaking strength and breaking distance]
The breaking strength (g) and the breaking distance (mm) were measured in the same manner as in Example 1. The results are shown in Table 7, FIG. 5 and FIG.

From the test results of Table 7 and FIGS. 5 and 6, Example 4-1 in which cystine, arginine, and pea starch were used in combination was more rupture strength and rupture than Comparative Example 4-2 (blank) using egg white powder. It can be seen that both distances have improved. In Example 5 in which the added amount of pea starch was larger than that in Example 4-1, both the breaking strength and the breaking distance were slightly lower than those in Example 4-1. In Example 4-1 containing pea starch, both breaking strength and breaking distance were improved as compared with Reference Examples 6 and 7 containing no pea starch. Again, it was excellent by using pea starch in combination with cystine and arginine. The improved effect was obtained.

<Examples 4-2, 4-3, 8 and Comparative Examples 3-2, 4-3>
[Preparation of food additives]
The components were mixed in the proportions (% by weight) shown in Table 5 in the same manner as in Example 1 to prepare the food additive of Example 8.

[Production of fish paste products]
A kamaboko was prepared in the same manner as in Example 1 using each material in the proportions (% by weight) shown in Table 6. The sitting step was performed without the sitting step (immediately after heating) at 30 ° C. for 20 minutes and 40 minutes, or at 40 ° C. for 20 minutes and 40 minutes.

[Measurement of breaking strength and breaking distance]
The breaking strength (g) and the breaking distance (mm) were measured in the same manner as in Example 1. The results are shown in Table 8, FIG. 7 and FIG.

  From the test results of Table 8 and FIGS. 7 and 8, cystine, arginine, and pea starch were used in combination rather than Comparative Example 3-2 (no-addition group) and Comparative Example 4-3 (blank) using egg white powder. It can be seen that in Example 4-2, the breaking strength and the breaking distance are both improved. In Example 8 in which the amount of pea starch added was large, both the breaking strength and the breaking distance were slightly lower than those in Examples 4-2 and 4-3.

Claims (3)

Cystine, containing arginine and pea starch, the content of the pea starch, food additive, characterized in range der Rukoto of 100 wt% to 800 wt% with respect to the cystine 100 wt%. A food comprising the food additive according to claim 1 . The food product according to claim 2 ,
A food product, wherein the food product is a fish paste product.