JP7405625B2 - flavor retainer - Google Patents

Description

The present invention relates to a flavor retaining agent used in foods.

Factors that cause a decrease in flavor in foods include alteration or deterioration of flavor components themselves contained in the food, dissipation of flavor components from the food, and the like. Among these methods, adding antioxidants is a known method for suppressing flavor deterioration caused by alteration or deterioration of the flavor components themselves, but such methods do not necessarily prevent flavor deterioration caused by the dissipation of flavor components. However, it is not possible to suppress the deterioration of flavor.

By the way, for foods that are distributed in a cooked state, such as prepared dishes and frozen foods, reduced pressure (vacuum) cooling treatment is sometimes performed to suppress the growth of bacteria and maintain safety and quality. be. Decompression cooling treatment is a method that vaporizes the moisture contained in food by reducing the pressure inside the cooling device, and uses the heat of vaporization to cool the food. It is useful for suppressing the growth of bacteria because it can be cooled down. On the other hand, when foods are subjected to vacuum cooling treatment, flavor components tend to dissipate, resulting in a problem in that the flavor of the foods tends to deteriorate significantly.

As a method for suppressing the deterioration of flavor due to the dissipation of flavor components, for example, a flavor retaining material characterized by being made of a plant-derived solid that is separated from plant cell tissue and passes through 140 mesh (140 mesh; USA). (Patent Document 1), (1) obtaining a juice by squeezing a plant, (2) obtaining a precipitate from the juice by centrifugation, and (3) finely pulverizing plant tissue from the precipitate. A method for producing a flavor retaining material (Patent Document 2), including a step of obtaining a flavor-retaining material, and a method for adding an aroma or flavor enhancing composition (Patent Document 3) containing a cyclodextrin and a thickening polysaccharide have been proposed. ing.

However, even with these methods, it is difficult to suppress significant dissipation of flavor components and deterioration of flavor when foods are subjected to vacuum cooling treatment. Therefore, there has been a need for a new method for preserving food flavor that can withstand vacuum cooling treatment.

Japanese Patent Application Publication No. 2013-153743 JP 2017-12173 Publication Japanese Patent Application Publication No. 2019-154430

An object of the present invention is to provide a flavor retaining agent that can retain the flavor of food even when the flavor is likely to deteriorate due to dissipation of flavor components, such as when food is subjected to vacuum cooling treatment. do.

As a result of extensive research in order to solve the above problems, the present inventors added powder containing bird and animal bones, yeast cell walls, and porous starch to food, and then subjected the food to vacuum cooling treatment. Based on this knowledge, they conducted further research and completed the present invention.

That is, the present invention consists of the following (1) and (2).
(1) A flavor retaining agent characterized by containing (a) bone-containing powder of birds and animals, (b) yeast cell walls, and (c) porous starch.
(2) A method for preserving the flavor of a food, which comprises adding (a) powder containing bones of birds and animals, (b) yeast cell walls, and (c) porous starch to the food.

By adding the flavor retaining agent according to the present invention to foods, it is possible to suppress the dissipation of flavor components and maintain the original flavor of the foods.
Foods to which the flavor retaining agent according to the present invention has been added do not easily lose flavor even when subjected to reduced pressure cooling treatment.

The flavor preserving agent according to the present invention (hereinafter also referred to as "flavor preserving agent of the present invention") comprises at least (a) bird and beast bone-containing powder, (b) yeast cell wall, and (c) porous starch (hereinafter referred to as "( (also referred to as "component a)", "component (b)", and "component (c)").

The bird and beast bone-containing powder which is component (a) in the present invention refers to a powder containing bones obtained as a by-product from birds and beasts for meat. The powder may be made by pulverizing only the bones of birds and animals, and may contain other arbitrary components as long as the effects of the present invention are not impaired. Examples of such components include excipients (eg, dextrin, lactose, modified starch, etc.). The content of bones of birds and animals in 100% by mass of component (a) of the present invention is, for example, preferably 10% by mass or more, more preferably 15% by mass or more, and 20% by mass. It is more preferable that it is above.

There are no particular restrictions on the types of birds and animals, and examples include poultry such as chickens, ducks, and turkeys, wild birds such as ducks and pheasants, livestock such as cows, pigs, horses, sheep, and goats, and wild boars and deer. Although it may be any animal, poultry is preferred because its bones are easily available and grinding is easy, and chicken is particularly preferred.

There is no particular restriction on the site of the bone of the bird or beast, and for example, it may be any of the skull, vertebrae, ribs, tibia, femur, metacarpal, phalanx, and the like. Further, as the bones of birds and animals, so-called "bones" in which meat is attached to the bones of these various parts may be used.

There is no particular restriction on the method for producing component (a) of the present invention, and for example, the bones of the birds and animals are pulverized by a known method such as dry pulverization or wet pulverization, and if necessary, dried and powdered. It can be manufactured by When performing the drying process, excipients (for example, dextrin, lactose, modified starch, etc.) may be mixed as necessary. In addition, when using "gulls" as the bones of birds and animals, for example, the "gulls" may be crushed with meat still attached to the bones, and the "gulls" may be heated and/or treated with protease etc. before the crushing treatment. The meat adhering to the bone may be subjected to enzyme treatment using a protease to soften or decompose it, and then removed and then pulverized, or the meat may be pulverized together with the softened or decomposed meat.

Although there is no particular restriction on the particle size of component (a) of the present invention, it is preferable that the particle size is such that it passes through a sieve with an opening of 840 μm but does not pass through a sieve with an opening of 150 μm, and does not pass through a sieve with an opening of 840 μm. It is more preferable that the particles have a particle size that does not pass through a sieve with an opening of 350 μm.

The content of the component (a) in the flavor preserving agent of the present invention is not particularly limited, but for example, based on 100% by mass of the agent, 1 to 98% by mass, preferably 2 to 90% by mass, more preferably 5% by mass. ~80% by weight, more preferably 10~70% by weight.

The yeast cell wall, which is the component (b) in the present invention, is the cell wall part that forms the outer shell of the yeast cell, and is usually processed using a hot water extraction method, an acid or alkali decomposition method, an autolysis method, a mechanical crushing method, or an enzymatic method. It can be obtained as a residue after extracting yeast extract and other intracellular components by treating it with one or more known methods such as a decomposition method and a freeze-thaw method.

The type of yeast used as a raw material for the yeast cell wall is not particularly limited as long as it is edible, and examples thereof include beer yeast, baker's yeast, sake yeast, wine yeast, Torula yeast, and the like.

There are no particular limitations on the properties of the yeast cell wall, but from the viewpoint of fully exhibiting the effects of the present invention, those exhibiting a powder form are preferred.

Examples of yeast cell walls that are commercially available include Moistex STD (product name; manufactured by Fuji Food Industry Co., Ltd.), KR Yeast (product name; manufactured by Mitsubishi Corporation Life Sciences), Y501 (product name; manufactured by Biospringer), etc. These can be used in the present invention.

The content of the component (b) in the flavor preserving agent of the present invention is not particularly limited, but for example, based on 100% by mass of the agent, 1 to 98% by mass, preferably 2 to 90% by mass, more preferably 5% by mass. ~80% by weight, more preferably 10~70% by weight.

Porous starch, which is component (c) in the present invention, refers to starch particles with countless micropores formed on their surfaces, and can usually be produced by allowing enzymes to act on starch particles.

There are no particular restrictions on the type of starch that is the raw material for porous starch, as long as it is edible; examples include corn starch, potato starch, tapioca starch, wheat starch, sweet potato starch, etc. Decomposed starch products such as decomposed dextrin and powdered starch syrup may also be used.

As porous starch, for example, Pine Flow (trade name; manufactured by Matsutani Chemical Industry Co., Ltd.), Pine Flow S (trade name; manufactured by Matsutani Chemical Industry Co., Ltd.), etc. are commercially available, and these are used in the present invention. be able to.

The content of the component (c) in the flavor preserving agent of the present invention is not particularly limited, but for example, based on 100% by mass of the agent, 1 to 98% by mass, preferably 2 to 90% by mass, more preferably 5% by mass. ~80% by weight, more preferably 10~70% by weight.

There is no particular restriction on the properties of the flavor preserving agent of the present invention, but from the viewpoint of fully exhibiting the effects of the present invention, as well as from the standpoint of stability and ease of use, it is preferable that it be in powder form at room temperature (25°C). preferable.

There is no particular restriction on the method for producing the flavor retaining agent of the present invention, and the above components (a), (b), and (c) may be uniformly mixed. For mixing, a known mixer (for example, a ribbon mixer, Nauta mixer, Henschel mixer, Loedige mixer, V-type mixer, etc.) can be used. Note that another embodiment of the present invention is a method in which the flavor retaining agent of the present invention is not made into a single preparation in advance, and the components (a), (b), and (c) are separately added to the food.

In addition to the components (a), (b), and (c), the flavor retaining agent of the present invention may contain any other component as long as it does not impede the effects of the present invention. Examples of such ingredients include excipients (e.g., dextrin, lactose, modified starch, etc.), basic seasonings (e.g., salt, sugar, etc.), umami seasonings (e.g., monosodium L-glutamate, etc.), and proteins. Hydrolysates, edible extracts (e.g., meat extracts, vegetable extracts, yeast extracts, etc.), spices, joints, vegetables (e.g., powdered vegetables, etc.), fruits (e.g., powdered fruits, etc.), animal and vegetable oils and fats (e.g., salad oil, lard, etc.), emulsifiers (e.g., glycerin fatty acid esters, sucrose fatty acid esters, etc.), phosphates (e.g., calcium phosphate, etc.), citrates (e.g., sodium citrate, etc.), gluconates (e.g., gluconate, etc.) (sodium acid, etc.), pigments, etc.

By adding and using the flavor retaining agent of the present invention to foods, it is possible to suppress the dissipation of flavor components contained in the foods and maintain the flavor thereof.

There are no particular restrictions on the foods to which the flavor retaining agent of the present invention can be added, and examples include stir-fried vegetables, stir-fried meat, fried noodles, fried udon, fried rice noodles, fried rice, stir-fried foods such as pilaf, boiled fish, and boiled foods such as Chikuzen-ni. Examples include grilled foods such as yakitori, grilled meat, grilled fish, gratin, and doria, and fried foods such as croquettes, minced meat cutlets, and fried chicken.

There is no particular restriction on the method of adding the flavor retaining agent of the present invention to foods, for example, a method of mixing the flavor retaining agent of the present invention with raw materials during the food manufacturing process, a method of adding the flavor retaining agent of the present invention in powder form after manufacturing the food It can be added by sprinkling the agent or the like. However, since the flavor preserving agent of the present invention retains the flavor of the food by suppressing the dissipation of flavor components contained in the food, the timing of adding the flavor preserving agent of the present invention to the food is limited to the timing of adding the flavor preserving agent of the present invention to the food. Preferably, this is before the food undergoes any treatment that tends to cause flavor components to dissipate. Such treatment includes, for example, reduced pressure cooling treatment. That is, the flavor retaining agent of the present invention is added to foods that include a vacuum cooling process in the manufacturing process before the vacuum cooling process, and is used for the purpose of suppressing the deterioration of flavor caused by the vacuum cooling process. It is preferable. Therefore, a method for producing a food product that includes a step of cooling the food product under reduced pressure after the step of adding the flavor retaining agent of the present invention to the food product can also be an embodiment of the present invention.

The amount of the flavor retaining agent of the present invention added to a food is not uniform because it varies depending on the strength and quality of the flavor exhibited by the food, the method of manufacturing the food, the degree of the desired flavor retaining effect, etc., but, for example, When added by mixing with raw materials for processed foods, 0.01 to 10 parts by mass, preferably 0.05 to 5.0 parts by mass, more preferably 0. The amount is 1 to 2.0 parts by weight, more preferably 0.2 to 1.0 parts by weight.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to Examples, but the present invention is not limited thereto.

[Production of chicken bone-containing powder 1]
360 g of chicken bones and 450 g of water were placed in a heat-resistant bottle and heated to 70°C. After that, it was cooled to 55°C, and a solution of 0.015g of protease (trade name: Orientase 90N; manufactured by HBI) dissolved in 1.5g of water was added, and while keeping the temperature at 50 to 55°C, a three-one motor ( The mixture was stirred for 30 minutes at 300 rpm using a product (product name: Model FBL600; manufactured by Shinto Kagakusha) for enzyme treatment. Thereafter, the enzyme was inactivated by heating to 90°C, and heated under pressure at 120°C for 3 hours using an autoclave (model: LSX-700; manufactured by Tomy Seiko Co., Ltd.), followed by a mixer (product name: VITA-PREP3). ; manufactured by Vitamix) for 1 minute at a strength of 7 on the scale. Mix 180g of excipient (product name: Stabilose K; oxidized starch; manufactured by Matsutani Chemical Industry Co., Ltd.) to this, spread it thinly on a vat, dry it in a constant temperature bath at 80℃ for 50 minutes, and then crush it in a mortar. did. The pulverized product was passed through a sieve with an opening of 500 μm, and the passed through sieve was collected to obtain about 300 g of chicken bone-containing powder A.

[Production of chicken bone-containing powder 2]
240 g of chicken bones and 300 g of water were placed in a pot and heated to 70°C. After that, it was cooled to 55℃, and a solution of 0.01g of protease (product name: Orientase 90N; manufactured by HBI Co., Ltd.) dissolved in 1g of water was added thereto. ; Model: FBL600; manufactured by Shinto Kagakusha) and stirred at 300 rpm for 30 minutes to perform enzyme treatment. Thereafter, the mixture was heated to 90° C. to inactivate the enzyme, cooled to room temperature, passed through a sieve with an opening of 840 μm, and thoroughly rinsed with distilled water to recover the remaining solid content. The solid content was dried in a constant temperature bath at 80° C. for 50 minutes, and then ground in a mortar. The pulverized product was passed through a sieve with an opening of 500 μm, and the passed through sieve was collected to obtain about 50 g of chicken bone-containing powder B.

[Preparation of flavor retaining agent]
(1) Raw materials 1) Chicken bone-containing powder 1-1) Chicken bone-containing powder A
1-2) Chicken bone-containing powder B
2) Yeast cell wall 2-1) Yeast cell wall A (product name: Moistex STD; manufactured by Fuji Food Industry Co., Ltd.)
2-2) Yeast cell wall B (product name: KR yeast; manufactured by Mitsubishi Corporation Life Sciences)
3) Porous starch 3-1) Porous starch A (product name: Pineflow; manufactured by Matsutani Chemical Industry Co., Ltd.)
3-2) Porous starch B (product name: Pineflow S; manufactured by Matsutani Chemical Industry Co., Ltd.)

(2) Blending of raw materials Table 1 shows the blending compositions of flavor retaining agents 1 to 11 prepared using the above raw materials. Among these, flavor preserving agents 1 to 5 are examples of the present invention, and flavor preserving agents 6 to 11 are comparative examples thereof.

(3) Method for preparing flavor retaining agent Weigh the raw materials into a food processor (model: MK-K48P; manufactured by Panasonic Corporation) according to the blending ratio shown in Table 1, stir and mix at 2900 rpm for 1 minute, flavor retaining agent 1- 8 200g each was obtained. Note that since flavor preserving agents 9 to 11 contain only one type of raw material, the above-mentioned operation was not performed, and the necessary amount of the raw material itself was weighed out and used as a flavor preserving agent.

[Evaluation of stir-fried vegetables]
(1) Ingredients 1) Bean sprouts 2) Cabbage (cut into squares approximately 30mm on each side)
3) Onion (thinly sliced into 5mm width)
4) Carrots (cut into strips approximately 30mm wide, 10mm long, and 5mm thick)
5) Shrimp (thawed frozen shrimp)
6) Pork belly (cut into 20mm width)
7) Lard 8) Salt 9) Flavor retention agent (flavor retention agent 1 to 11 above)

(2) How to make stir-fried vegetables <Stir-fried vegetables 1 to 11>
1) Add 10g of lard to a stainless steel frying pan and heat for 90 seconds over high heat using a household stove.
2) 50 g of shrimp and 50 g of pork belly were added to the frying pan and stir-fried for 60 seconds.
3) Added 100 g of bean sprouts, 40 g of cabbage, 40 g of onion, and 40 g of carrot, and stir-fried for 60 seconds.
4) A flavor retaining agent was added according to the amount shown in Table 2, and the mixture was further stir-fried for 30 seconds.
5) Turn off the stove, add 3 g of salt, stir well, and then take out the mixture into a vat to obtain stir-fried vegetables 1 to 11.

<Stir-fried vegetables 12 and 13>
Stir-fried vegetables 12 and 13 were obtained in the same manner as stir-fried vegetables 1 to 11, except that after adding bean sprouts, cabbage, onions, and carrots, the stir-fry was performed for 90 seconds without adding a flavor retaining agent.

(3) Cooling treatment for stir-fried vegetables The obtained stir-fried vegetables 1 to 12 were cooled to a temperature of 10° C. using a vacuum cooling device (model: CMJ-20; manufactured by Miura Kogyo Co., Ltd.).
On the other hand, Stir-Fried Vegetables 13 was not subjected to the vacuum cooling treatment, but was allowed to stand at room temperature (25° C.) to cool.

(4) Sensory evaluation After the stir-fried vegetables 1 to 12 subjected to the vacuum cooling treatment were allowed to stand at room temperature (25°C) for 60 minutes to reach the same temperature as stir-fried vegetables 13, a sensory evaluation was performed on the flavor of each stir-fried vegetable. Ta. The evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 3, using stir-fried vegetables 12 that was subjected to vacuum cooling treatment without adding a flavor preserving agent and stir-fried vegetables 13 that was not subjected to vacuum cooling treatment, as controls. The average score was determined and coded according to the following criteria. The results are shown in Table 4.
[Symbolization standards]
〇: Average value 4.0 or more △: Average value 2.0 or more but less than 4.0 ×: Average value less than 2.0

As is clear from the results in Table 4, all of the stir-fried vegetables 1 to 5 to which flavor preserving agents 1 to 5 were added, which are Examples of the present invention, had no flavor evaluation results despite being subjected to vacuum cooling treatment. It was rated "Good" and maintained sufficient flavor comparable to Stir-Fried Vegetables 13, which was left to cool at room temperature without being subjected to vacuum cooling treatment. On the other hand, Stir-Fried Vegetables 6 to 11 to which Flavor Preservation Agents 6 to 11 of Comparative Examples were added all gave the results of "△" or "x", and were clearly inferior in flavor compared to Stir-Fried Vegetables 13.

[Evaluation of fried rice]
(1) Ingredients 1) Cooked rice 2) Beaten egg 3) Char siu (Product name: Honkoku Kobo Yakitori; Manufactured by Marudai Foods Co., Ltd.; Cut into 5 mm squares)
4) Green onions (chopped)
5) Lard 6) Chinese seasoning (product name: Somi Shantung; manufactured by Somi Foods Co., Ltd.)
7) Flavor retention agent (said flavor retention agent 1)

(2) Method for making fried rice <fried rice 1>
1) Add 10g of lard to a stainless steel frying pan and heat for 90 seconds over high heat using a household stove.
2) 50 g of beaten eggs were added to the frying pan and stir-fried for 30 seconds.
3) Add 200g of cooked rice and stir-fry for 60 seconds.
4) 20 g of green onions, 20 g of roasted pork, 8 g of Chinese seasoning, and 1.5 g of flavor retaining agent were added, stir-fried for 90 seconds, and then taken out into a vat to obtain fried rice 1.

<Fried rice 2 and 3>
Fried rice 2 and 3 were obtained in the same manner as fried rice 1 except that no flavor preserving agent was added.

(3) Cooling treatment of fried rice The obtained fried rice 1 and 2 were cooled using a vacuum cooling device (model: CMJ-20; manufactured by Miura Kogyo Co., Ltd.) until the product temperature reached 10°C.
On the other hand, Fried Rice 3 was left to cool at room temperature (25° C.) without being subjected to the vacuum cooling treatment.

(4) Sensory evaluation After the fried rice 1 and 2 subjected to the vacuum cooling treatment were allowed to stand at room temperature (25° C.) for 60 minutes to have the same temperature as fried rice 3, a sensory evaluation was performed on the flavor of fried rice 1. The evaluation was conducted by 10 panelists according to the evaluation criteria shown in Table 5, using Fried Rice 2 which was subjected to vacuum cooling treatment without adding a flavor preserving agent and Fried Rice 3 which was not subjected to vacuum cooling treatment as controls. The average value was determined and coded according to the following criteria. The results are shown in Table 7.
[Symbolization standards]
〇: Average value 4.0 or more △: Average value 2.0 or more but less than 4.0 ×: Average value less than 2.0

As is clear from the results in Table 6, the flavor evaluation result of Fried Rice 1 to which Flavor Preservation Agent 1, which is an example of the present invention, was evaluated as "〇" even though it was subjected to vacuum cooling treatment, and Sufficient flavor was maintained, comparable to Fried Rice 3, which was left to cool at room temperature without being subjected to cooling treatment.

[Evaluation of sauce fried noodles]
(1) Ingredients 1) Steamed noodles for yakisoba (product name: 3 servings of Maruchan yakisoba; manufactured by Toyo Suisan Co., Ltd.)
2) Powder sauce (accessory for the steamed noodles for fried noodles)
3) Cabbage (cut into squares about 30mm on each side)
4) Pork belly (cut into 20mm width)
5) Rapeseed salad oil 6) Water 7) Flavor retention agent (flavor retention agent 1)

(2) Method for making sauce yakisoba <Sauce yakisoba 1>
1) 10 g of rapeseed salad oil was added to a stainless steel frying pan and heated for 30 seconds over high heat using a household stove.
2) 30g of pork belly was added to the frying pan and stir-fried for 30 seconds.
3) Added 20g of cabbage and stir-fried for 60 seconds.
3) One serving of steamed noodles for yakisoba (150 g) and 60 g of water were added and stir-fried for 120 seconds.
4) After turning off the stove, 1 bag (10 g) of powdered sauce and 1 g of flavor retaining agent were added, stirred well, and taken out into a vat to obtain sauce fried noodles 1.

<Sauce Yakisoba 2 and 3>
Sauce fried noodles 2 and 3 were obtained in the same manner as sauce fried noodles 1 except that no flavor retaining agent was added.

(3) Cooling treatment of sauce fried noodles The obtained sauce fried noodles 1 and 2 were cooled using a vacuum cooling device (model: CMJ-20; manufactured by Miura Kogyo Co., Ltd.) until the product temperature reached 10°C.
On the other hand, Sauce Fried Noodles 3 was not subjected to the vacuum cooling treatment, but was allowed to cool at room temperature (25° C.).

(4) Sensory evaluation After the sauce fried noodles 1 and 2 that had been cooled under reduced pressure were allowed to stand at room temperature (25°C) for 60 minutes to reach the same temperature as sauce fried noodles 3, a sensory evaluation was performed on the flavor of sauce fried noodles 1. Ta. The evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 7, using Sauce Fried Noodles 2, which was subjected to vacuum cooling treatment without adding a flavor preserving agent, and Sauce Fried Noodles 3, which was not subjected to vacuum cooling treatment, as controls. The average score was determined and coded according to the following criteria. The results are shown in Table 8.
[Symbolization standards]
〇: Average value 4.0 or more △: Average value 2.0 or more but less than 4.0 ×: Average value less than 2.0

As is clear from the results in Table 8, the flavor evaluation result of sauce yakisoba 1 to which flavor retaining agent 1 was added, which is an example of the present invention, was “〇” despite being subjected to vacuum cooling treatment. Sufficient flavor was maintained, comparable to Sauce Yakisoba 3, which was left to cool at room temperature without being subjected to vacuum cooling treatment.

Claims (2)

A flavor retaining agent characterized by containing (a) bone-containing powder of birds and animals, (b) yeast cell walls, and (c) porous starch. A method for preserving the flavor of a food, which comprises adding (a) powder containing bones of birds and animals, (b) yeast cell walls, and (c) porous starch to the food.