JP7432324B2 - Lye generation and/or growth inhibitor - Google Patents
Lye generation and/or growth inhibitor Download PDFInfo
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- JP7432324B2 JP7432324B2 JP2019158604A JP2019158604A JP7432324B2 JP 7432324 B2 JP7432324 B2 JP 7432324B2 JP 2019158604 A JP2019158604 A JP 2019158604A JP 2019158604 A JP2019158604 A JP 2019158604A JP 7432324 B2 JP7432324 B2 JP 7432324B2
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- lye
- generation
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- food
- growth
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
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Description
特許法第３０条第２項適用 令和元年７月１日発行のＦＦＩジャーナル， ２０１９， Ｖｏｌ．２２４， Ｎｏ．３， ｐｐ．３３５－３３９Article 30, Paragraph 2 of the Patent Act applies FFI Journal published on July 1, 2019, 2019, Vol. 224, No. 3, pp. 335-339
特許法第３０条第２項適用 平成３１年１月１０日発行の食品化学新聞，新年号第７面Application of Article 30, Paragraph 2 of the Patent Act Food Science News, published on January 10, 2019, page 7 of the new issue
特許法第３０条第２項適用 令和元年７月２５日発行の日本調理食品研究会，セミナー／加工食品製造における課題と改善対策資料， ｐｐ．１７－１９Application of Article 30, Paragraph 2 of the Patent Act Japan Cooked Food Study Group, Seminar/Issues and improvement measures in processed food production, published on July 25, 2019, pp. 17-19
特許法第３０条第２項適用 令和元年７月２５日機械振興会館（Ｂ３－２会議室）において開催された日本調理食品研究会（セミナー／加工食品製造における課題と改善対策）で公開Application of Article 30, Paragraph 2 of the Patent Act Published at the Japan Cooked Food Study Group (Seminar/Issues and improvement measures in processed food production) held at the Kikai Shinko Kaikan (B3-2 conference room) on July 25, 2019
本発明は灰汁発生及び／又は成長抑制剤に関する。 The present invention relates to lye generation and/or growth inhibitors.
肉、魚、キノコ等、食材によっては煮物等の調理時に灰汁（あく）が発生し、液面で凝集物が粗大化（成長）することで外観や風味を損なわせる。通常は、調理をしながら、玉杓子などを利用して、発生又は成長する灰汁を取り除くことが必要となる。しかしながら、玉杓子では、灰汁だけを取り除くことは困難であり、煮汁も同時に取り除いてしまう。 Depending on the ingredients, such as meat, fish, mushrooms, etc., lye (scum) is generated during cooking, and the aggregates grow coarsely on the liquid surface, impairing the appearance and flavor. Usually, while cooking, it is necessary to use a ladle or the like to remove the lye that forms or grows. However, it is difficult to remove only the lye using a ladle, and the broth is also removed at the same time.
調理時に発生する灰汁を取り除くために、様々な調理用具が開発されている。特許文献１では、不織布等からなる基材シートにスリットを設け、灰汁を効果的に吸着させる灰汁取りシートが開示されている。 Various cooking utensils have been developed to remove lye generated during cooking. Patent Document 1 discloses a lye removing sheet in which slits are provided in a base sheet made of nonwoven fabric or the like to effectively adsorb lye.
また、上記食材を用いた加工食品を製造する際にも、加熱調理等により食材から灰汁が発生するため、灰汁を取り除くための手段が必要となる。 Further, when producing processed foods using the above-mentioned foodstuffs, lye is generated from the foodstuffs due to heating and cooking, so a means for removing the lye is required.
これまでに、発生した灰汁を取り除く手段は様々開発されてきているが、食材からの灰汁の発生自体を抑制する技術や、灰汁の凝集物の成長を抑制する技術については、十分な検討がなされていない。 Until now, various methods have been developed to remove the generated lye, but sufficient studies have not been conducted on technologies to suppress the generation of lye itself from foodstuffs and techniques to suppress the growth of lye aggregates. Not yet.
そこで、本発明は、飲食品の分野で安全に用いられ、食材からの灰汁の発生自体を抑制できる技術や、灰汁の凝集物の成長を抑制する技術を提供することを目的とする。 SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a technique that can be safely used in the field of food and beverages and can suppress the generation of lye itself from foodstuffs, and a technique that can suppress the growth of lye aggregates.
本発明者らは、アラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上を含有する組成物が、食材に適用した際に、食材からの灰汁の発生や、灰汁の凝集物の成長を抑制できることを見出し、かかる知見に基づいて、本発明を完成するに至った。 The present inventors have discovered that when a composition containing one or more selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum is applied to foodstuffs, lye generation from the foodstuffs and lye aggregation occur. We have discovered that the growth of substances can be suppressed, and based on this knowledge, we have completed the present invention.
本発明は以下の態様を含む；
［１］
アラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上を含有する、食材の灰汁発生及び／又は成長抑制剤。
［２］
前記食材が、動物性食材、植物性食材又は菌類である、［１］に記載の灰汁発生及び／又は成長抑制剤。
［３］
前記灰汁の発生及び／又は成長が、タンパク質の熱凝固及び／又は食材からの灰汁原因成分の溶出抑制によりもたらされる、［１］又は［２］に記載の灰汁発生及び／又は成長抑制剤。
The invention includes the following aspects;
[1]
A food lye generation and/or growth inhibitor containing one or more selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum.
[2]
The lye generation and/or growth inhibitor according to [1], wherein the food material is an animal food material, a vegetable food material, or a fungus.
[3]
The lye generation and/or growth inhibitor according to [1] or [2], wherein the lye generation and/or growth is brought about by thermal coagulation of proteins and/or suppression of elution of lye-causing components from foodstuffs.
また、本発明は、下記に掲げる食品を提供する。
［４］
［１］～［３］のいずれか１に記載の灰汁発生及び／又は成長抑制剤を、灰汁発生及び／又は成長の抑制に有効な量含有する、食品。
［５］
前記アラビアガムの含有量が、食品全量に対して、０．００１～３０質量％である、［４］に記載の食品。
［６］
前記プルランの含有量が、食品全量に対して、０．００１～３０質量％である、［４］又は［５］に記載の食品。
［７］
前記大豆多糖類の含有量が、食品全量に対して、０．００１～３０質量％である、［４］～［６］のいずれか１に記載の食品。
［８］
前記ウェランガムの含有量が、食品全量に対して、０．００１～１０質量％である、［４］～［７］のいずれか１に記載の食品。
Furthermore, the present invention provides the following foods.
[4]
A food containing the lye generation and/or growth inhibitor according to any one of [1] to [3] in an amount effective for inhibiting lye generation and/or growth.
[5]
The food according to [4], wherein the gum arabic content is 0.001 to 30% by mass based on the total amount of the food.
[6]
The food according to [4] or [5], wherein the pullulan content is 0.001 to 30% by mass based on the total amount of the food.
[7]
The food according to any one of [4] to [6], wherein the content of the soybean polysaccharide is 0.001 to 30% by mass based on the total amount of the food.
[8]
The food according to any one of [4] to [7], wherein the content of the welan gum is 0.001 to 10% by mass based on the total amount of the food.
また、本発明は、下記に掲げる食材の灰汁発生及び／又は成長抑制方法を提供する。
［９］
食材に対して、アラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上を接触させる工程を有する、食材の灰汁発生及び／又は成長抑制方法。
The present invention also provides methods for inhibiting lye generation and/or growth of foods listed below.
[9]
A method for inhibiting lye generation and/or growth of foodstuffs, which comprises the step of contacting foodstuffs with one or more types selected from the group consisting of gum arabic, pullulan, soybean polysaccharides, and welan gum.
また、本発明は、下記に掲げる灰汁発生及び／又は成長が抑制された食品の製造方法を提供する。
［１０］
食材に対して、アラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上を接触させる工程を有する、灰汁発生及び／又は成長が抑制された食品の製造方法。
The present invention also provides the following methods for producing foods in which lye generation and/or growth is suppressed.
[10]
A method for producing a food product in which lye generation and/or growth is suppressed, the method comprising the step of contacting food with one or more types selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum.
本発明によれば、発生した灰汁を取り除くのではなく、食材からの灰汁の発生自体や、灰汁の凝集物の成長を効果的に抑制することが可能となる。 According to the present invention, rather than removing generated lye, it is possible to effectively suppress the generation of lye itself from foodstuffs and the growth of lye aggregates.
本発明は灰汁発生及び／又は成長抑制剤に関する。以下、本発明の実施形態について詳細に説明する。 The present invention relates to lye generation and/or growth inhibitors. Embodiments of the present invention will be described in detail below.
［灰汁発生及び／又は成長抑制剤］
本発明の食材の灰汁発生及び／又は成長抑制剤は、アラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上を含有する。
[Lye generation and/or growth inhibitor]
The lye generation and/or growth inhibitor of the foodstuff of the present invention contains one or more selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum.
（アラビアガム）
本発明で用いるアラビアガムは、マメ科植物であるアカシア属の植物（例えば、アカシア・セネガル（Acacia senegal）やアカシア・セイアル（Acacia seyal）等）の樹液から得られる多糖類である。多種の多糖類が知られているが、上記の新たな課題に対して検討した結果、驚くべきことに、アラビアガムが、食材からの灰汁の発生又は成長を効果的に抑制できることが見出された。
アラビアガムの分子構造は、完全に明らかにはされていないが、ガラクトース、アラビノース、ラムノース、及びグルクロン酸を構成糖とすることが知られている。
アラビアガムは商業的に入手することができ、かかる製品としては、例えば、三栄源エフ・エフ・アイ株式会社製の「ガムアラビックＳＤ」、「サンサポートＤ－１００」等が挙げられる。
(gum arabic)
Gum arabic used in the present invention is a polysaccharide obtained from the sap of a plant belonging to the genus Acacia, which is a leguminous plant (eg, Acacia senegal, Acacia seyal, etc.). Many types of polysaccharides are known, but as a result of considering the above-mentioned new problem, it was surprisingly discovered that gum arabic can effectively suppress the generation or growth of lye from foodstuffs. Ta.
Although the molecular structure of gum arabic has not been completely clarified, it is known that its constituent sugars are galactose, arabinose, rhamnose, and glucuronic acid.
Gum Arabic can be obtained commercially, and examples of such products include "Gum Arabic SD" and "Sun Support D-100" manufactured by San-Eigen FFI Co., Ltd.
本発明ではまた、アラビアガムとして、前記アラビアガムを改質した、改質アラビアガムを用いることも可能である。
改質アラビアガムは、通常のアラビアガムと比較し、重量平均分子量やアラビノガラクタンタンパク質含量が高く、乳化性に優れたアラビアガムであり、重量平均分子量が１５０万以上であるか、又はアラビノガラクタン蛋白量含量が１７重量％以上であるアラビアガムである。アラビアガムの重量平均分子量及びアラビノガラクタンタンパク質含量は、ＭＡＬＬＳ（多角度光散乱光度計）、ＲＩ（屈折率）を検出器としてオンラインで接続したゲル濾過クロマトグラフィー法（ＧＰＣ－ＭＡＬＬＳ）により求めることができる。
In the present invention, it is also possible to use modified gum arabic, which is obtained by modifying the above-mentioned gum arabic.
Modified gum arabic is gum arabic that has a higher weight average molecular weight and higher arabinogalactan protein content than normal gum arabic, and has excellent emulsifying properties, and has a weight average molecular weight of 1.5 million or more, or The gum arabic has a galactan protein content of 17% by weight or more. The weight average molecular weight and arabinogalactan protein content of gum arabic can be determined by gel filtration chromatography method (GPC-MALLS) connected online with MALLS (multi-angle light scattering photometer) and RI (refractive index) as detectors. Can be done.
改質の方法としては、例えば、９０～１８０℃で１５分～７２時間加熱処理する方法や、アラビアガムから金属塩を除去又は低減する方法などが挙げられる。アラビアガムから金属塩を除去又は低減する方法としては、例えば、有機溶媒中でのイオン交換処理、電気透析膜、又はイオン交換樹脂等による脱塩処理が例示できる。これら改質アラビアガムは、上記規定を満たすものが得られる製造方法であれば特に限定されないが、例えば、特表２００６－５２２２０２号公報に記載された方法、即ちアラビアガムを１１０℃以上で１０時間以上加熱することにより得ることができる。このような改質アラビアガムは商業的に入手可能であり、例えば、三栄源エフ・エフ・アイ株式会社のＳＵＰＥＲ ＧＵＭ（商標）などが利用される。 Examples of the modification method include a method of heat treatment at 90 to 180° C. for 15 minutes to 72 hours, and a method of removing or reducing metal salts from gum arabic. Examples of methods for removing or reducing metal salts from gum arabic include ion exchange treatment in an organic solvent, desalting treatment using an electrodialysis membrane, or an ion exchange resin. These modified gum arabic products are not particularly limited as long as they can be produced by a method that satisfies the above requirements. It can be obtained by heating above. Such modified gum arabic is commercially available, and for example, SUPER GUM (trademark) from San-Ei Gen FFI Co., Ltd. is used.
本発明の灰汁発生及び／又は成長抑制剤におけるアラビアガムの含有量は、他の成分の含有量、製剤の形態、食材の種類等により適宜変更され、限定はされない。 The content of gum arabic in the lye generation and/or growth inhibitor of the present invention may be changed as appropriate depending on the content of other components, the form of the preparation, the type of food material, etc., and is not limited.
（プルラン）
本発明で用いるプルランは、黒酵母の一種であるAureobasidium pullulasによって生産されるα－グルカンであり、マルトトリオース（グルコース３分子がα－１，４結合）が規則正しくα－１，６－グルコシド結合を繰り返した直鎖状の中性多糖である。プルランは商業的に入手することができ、かかる製品としては、例えば、株式会社林原製の「プルランＰＦ－２０微粉」等が挙げられる。
(Pullulan)
Pullulan used in the present invention is an α-glucan produced by Aureobasidium pullulas, a type of black yeast, and maltotriose (3 molecules of glucose have α-1,4 bonds) is regularly linked to α-1,6-glucoside bonds. It is a linear neutral polysaccharide with repeating steps. Pullulan can be obtained commercially, and such products include, for example, "Pullulan PF-20 Fine Powder" manufactured by Hayashibara Co., Ltd.
本発明の灰汁発生及び／又は成長抑制剤におけるプルランの含有量は、他の成分の含有量、製剤の形態、食材の種類等により適宜変更され、限定はされない。 The content of pullulan in the lye generation and/or growth inhibitor of the present invention may be changed as appropriate depending on the content of other components, the form of the preparation, the type of food material, etc., and is not limited.
アラビアガム１質量部に対するプルランの含有量は、他の成分の含有量、製剤の形態、食材の種類等により適宜変更され、限定はされないが、例えば、０．００１～１５質量部であり、好ましくは０．００５～１０質量部、より好ましくは０．０１～５質量部、更に好ましくは０．０５～１質量部であり、特に好ましくは０．１～０．５質量部である。 The content of pullulan per 1 part by mass of gum arabic may be changed as appropriate depending on the content of other components, the form of the preparation, the type of foodstuff, etc., and is not limited, but is preferably 0.001 to 15 parts by mass, for example. is 0.005 to 10 parts by weight, more preferably 0.01 to 5 parts by weight, even more preferably 0.05 to 1 part by weight, and particularly preferably 0.1 to 0.5 parts by weight.
（大豆多糖類）
本発明で用いられる大豆多糖類とは、大豆に由来する水溶性の多糖類であり、特に制限されるものではないが、別名大豆食物繊維又は水溶性大豆ヘミセルロース等と称されるものが包含される。当該大豆多糖類は、通常、大豆から分離大豆蛋白質を製造する過程で生成する不溶性食物繊維から、抽出・精製され、必要に応じて殺菌して調製することができる。大豆多糖類としては、水溶性大豆多糖類が好ましい。簡便には、例えば不二製油株式会社からソヤファイブ－Ｓという商品名、又は、三栄源エフ・エフ・アイ株式会社から水溶性大豆多糖類ＳＭ７００、ＳＭ９００、ＳＭ１２００等という名称で商業的に入手可能である。
(soybean polysaccharide)
The soybean polysaccharide used in the present invention is a water-soluble polysaccharide derived from soybeans, and includes, but is not particularly limited to, what is otherwise called soybean dietary fiber or water-soluble soybean hemicellulose. Ru. The soybean polysaccharide is usually extracted and purified from insoluble dietary fiber produced in the process of producing isolated soybean protein from soybeans, and can be prepared by sterilizing it if necessary. As the soybean polysaccharide, water-soluble soybean polysaccharides are preferred. For convenience, it is commercially available, for example, under the trade name Soyafive-S from Fuji Oil Co., Ltd., or water-soluble soybean polysaccharide SM700, SM900, SM1200, etc. from San-Ei Gen FFI Co., Ltd. be.
本発明の灰汁発生及び／又は成長抑制剤における大豆多糖類の含有量は、他の成分の含有量、製剤の形態、食材の種類等により適宜変更され、限定はされない。 The content of soybean polysaccharide in the lye generation and/or growth inhibitor of the present invention may be appropriately changed depending on the content of other components, the form of the preparation, the type of food material, etc., and is not limited.
（ウェランガム）
本発明で用いるウェランガムは、スフィンゴモナス属細菌（Ｓｐｈｉｎｇｏｍｏｎａｓ ｓｐ．）の培養液から得られた多糖類を主成分とするものである。簡便には、一般に流通している市販製品を利用することが可能であり、具体的には三栄源エフ・エフ・アイ株式会社の「ビストップ［登録商標］Ｗ」、「ビストップ［登録商標］ＥＳＷ－１」等が例示できる。
(Wellangham)
The welan gum used in the present invention is mainly composed of polysaccharides obtained from a culture solution of Sphingomonas sp. For convenience, it is possible to use commercially available products that are generally distributed, and specifically, "Bistop [registered trademark] W" and "Bistop [registered trademark] ] ESW-1”, etc. can be exemplified.
本発明の灰汁発生及び／又は成長抑制剤におけるウェランガムの含有量は、他の成分の含有量、製剤の形態、食材の種類等により適宜変更され、限定はされない。 The content of welan gum in the lye generation and/or growth inhibitor of the present invention may be changed as appropriate depending on the content of other components, the form of the preparation, the type of food material, etc., and is not limited.
本発明の灰汁発生及び／又は成長抑制剤は、アラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上を含有していればその製法は特に限定されず、その形態も粉状、顆粒状、溶液状、ペースト状など、求められる用途や対象食品によって好適な形態をとることが可能である。好ましくは、アラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上を粉体混合したもの、もしくは粉体混合後、流動層造粒機等を用いて顆粒状にしたものが好適に使用できる。なお、顆粒にする際には、アラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上の一部又は全量をバインダー液に溶解して利用することもできる。 The production method of the lye generation and/or growth inhibitor of the present invention is not particularly limited as long as it contains one or more selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum, and the form thereof is also powder. It is possible to take a suitable form depending on the desired use and target food, such as solid, granular, solution, and paste forms. Preferably, one or more selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum is mixed into powder, or after mixing the powder, it is made into granules using a fluidized bed granulator or the like. It can be used suitably. In addition, when making granules, a part or whole amount of one or more selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum can also be used by dissolving in a binder liquid.
本発明の灰汁発生及び／又は成長抑制剤は、本発明の効果を奏する限り、デキストリン、デンプン、糖類等の賦形剤や無機塩、有機酸塩などの塩類、乳化剤等を含んでいてもよい。 The lye generation and/or growth inhibitor of the present invention may contain excipients such as dextrin, starch, and sugars, salts such as inorganic salts and organic acid salts, emulsifiers, etc., as long as the effects of the present invention are achieved. .
また、本発明の灰汁発生及び／又は成長抑制剤は、本発明の効果を奏する限り、食品への使用が許可されている各種多糖類を配合することができる。例えば、キサンタンガム、ガラクトマンナン（例えば、グァーガム、ローカストビーンガム、タラガム等）、脱アシル型ジェランガム、ネイティブ型ジェランガム、カラギナン（例えば、カッパ型、イオタ型、ラムダ型等）、タマリンドシードガム、グルコマンナン、サイリウムシードガム、マクロホモプシスガム、寒天、ペクチン（例えば、ＨＭペクチン、ＬＭペクチン等）、アルギン酸、アルギン酸塩（例えば、アルギン酸ナトリウム、アルギン酸カリウム、アルギン酸カルシウム等）、カードラン、トラガントガム、ガティガム、アラビノガラクタン、カラヤガム、ファーセレラン、キチン、セルロース類（例えば、カルボキシメチルセルロースナトリウム、カルボキシメチルセルロースカルシウム、カルボキシメチルセルロース、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、ヒドロキシプロピルエチルセルロース、ヒドロキシエチルセルロース、ヒドロキシメチルセルロース、エチルセルロース、メチルセルロース、発酵セルロース、結晶セルロース等）、デンプン類（例えば、デンプン、カルボキシメチルスターチナトリウム、カルボキシメチルスターチ、ヒドロキシプロピルスターチ、α化デンプン、アセチル化アジピン酸架橋デンプン、リン酸架橋デンプン、オクテニルコハク酸デンプン、酢酸デンプン等）、デキストリン類（例えば、ポリデキストロース、難消化性デキストリン等）等が挙げられる。 Furthermore, the lye generation and/or growth inhibitor of the present invention may contain various polysaccharides that are permitted to be used in foods, as long as the effects of the present invention are achieved. For example, xanthan gum, galactomannan (e.g., guar gum, locust bean gum, tara gum, etc.), deacylated gellan gum, native gellan gum, carrageenan (e.g., kappa type, iota type, lambda type, etc.), tamarind seed gum, glucomannan, Psyllium seed gum, macrohomopsis gum, agar, pectin (e.g. HM pectin, LM pectin, etc.), alginic acid, alginate (e.g. sodium alginate, potassium alginate, calcium alginate, etc.), curdlan, gum tragacanth, gum gati, arabinogalactan , karaya gum, furceleran, chitin, celluloses (e.g. sodium carboxymethylcellulose, calcium carboxymethylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, hydroxypropylethylcellulose, hydroxyethylcellulose, hydroxymethylcellulose, ethylcellulose, methylcellulose, fermented cellulose, crystalline cellulose) ), starches (e.g., starch, sodium carboxymethyl starch, carboxymethyl starch, hydroxypropyl starch, pregelatinized starch, acetylated adipic acid cross-linked starch, phosphoric acid cross-linked starch, octenyl succinate starch, acetate starch, etc.), dextrins (For example, polydextrose, indigestible dextrin, etc.).
本発明の灰汁発生及び／又は成長抑制剤が用いられる対象の食材は、灰汁を発生させる食材であれば、特に限定されない。灰汁を発生させる食材としては、例えば、動物性食材として、牛、豚、鶏、羊、ヤギ、ウマ、ウサギ、アヒル、七面鳥、鴨、鳩等の肉等の肉類、魚肉、えび、カニ、イカ、貝等の魚介類、鶏レバー等のレバー類等が挙げられる。植物性食材としては、例えば、ナス、ダイコン、ほうれん草、カリフラワー、ゴボウ、レンコン、タケノコ、イモ類（例えば、じゃがいも、さつまいも、山芋、里芋等）、山菜類（例えば、ゼンマイ、ワラビ等）、豆類（例えば、大豆、小豆、餡、豆腐、えんどう、豆乳等）、種実類（例えば、栗、銀杏等）、果実類（例えば、梅、柑橘類、トロピカルフルーツ、りんご、苺、桃、ぶどう等）等が挙げられる。灰汁を発生させる食材としては、例えば、菌類の食材として、えのき茸、椎茸（干し椎茸を含む）、マイタケ等のきのこ類が挙げられる。 The food to which the lye generation and/or growth inhibitor of the present invention is used is not particularly limited as long as it generates lye. Foods that generate lye include, for example, animal foods such as meat such as beef, pig, chicken, sheep, goat, horse, rabbit, duck, turkey, duck, and pigeon, fish, shrimp, crab, and squid. , seafood such as shellfish, liver such as chicken liver, etc. Examples of plant-based foods include eggplants, daikon radish, spinach, cauliflower, burdock, lotus roots, bamboo shoots, tubers (e.g., potatoes, sweet potatoes, yams, taro, etc.), wild vegetables (e.g., Japanese mackerel, bracken, etc.), beans ( For example, soybeans, red beans, bean paste, tofu, peas, soy milk, etc.), seeds and fruits (for example, chestnuts, ginkgo nuts, etc.), fruits (for example, plums, citrus fruits, tropical fruits, apples, strawberries, peaches, grapes, etc.), etc. can be mentioned. Foods that generate lye include, for example, fungal foods such as enoki mushrooms, shiitake mushrooms (including dried shiitake mushrooms), and maitake mushrooms.
対象の食材は、例えば、動物性食材、植物性食材、又は菌類が好ましく、肉類、レバー類、魚類、野菜類、又は菌類がより好ましく、豚肉、牛肉、鶏レバー、アクの強い野菜、又はキノコ類等が更に好ましい。 The target foods are, for example, preferably animal foods, plant foods, or fungi, more preferably meat, liver, fish, vegetables, or fungi, and pork, beef, chicken liver, strong vegetables, or mushrooms. etc. are more preferable.
灰汁の発生や成長の原因は食材により様々であり、特に限定はされない。例えば、灰汁は、水や熱水に食材を浸漬させることにより、食材から灰汁原因物質が溶出することにより生じたり、食材に対して加熱調理等を行うことにより、溶出したタンパク質が熱凝固を起こしたりすることにより生じる。本発明では、タンパク質の熱凝固及び／又は食材からの灰汁原因成分の溶出抑制によりもたらされる灰汁に対して、好適に用いられ得る。このような灰汁は、食材を加熱や浸漬すること等により、次第に増加し成長するものである。よって、本発明を用いることにより、灰汁の成長を抑制することも可能である。 The causes of generation and growth of lye vary depending on the ingredients, and are not particularly limited. For example, lye is produced when lye-causing substances are eluted from the food by immersing the food in water or hot water, or when the food is cooked, the eluted proteins are thermally coagulated. This is caused by The present invention can be suitably used for lye produced by thermal coagulation of proteins and/or suppression of elution of lye-causing components from foodstuffs. Such lye gradually increases and grows when foods are heated or soaked. Therefore, by using the present invention, it is also possible to suppress the growth of lye.
灰汁発生の抑制効果は、実施例の項目にて後述するように、アラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上の成分の非存在時と比較して、当該成分の存在時に灰汁の発生量が減少していることで評価することが可能である。 As will be described later in the Examples section, the inhibitory effect on lye generation is greater than when one or more components selected from the group consisting of gum arabic, pullulan, soybean polysaccharides, and welan gum is absent. This can be evaluated by the fact that the amount of lye produced decreases when lye is present.
灰汁成長の抑制効果は、実施例の項目にて後述するように、アラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上の成分の非存在時と比較して、当該成分の存在時に灰汁の凝集物の数や大きさが減少していること、又は、灰汁による泡の数や大きさが減少していることによって評価することが可能である。 As will be described later in the Examples section, the inhibitory effect on lye growth is greater than when one or more components selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum is absent. This can be evaluated by a decrease in the number and size of lye aggregates in the presence of lye, or a decrease in the number and size of lye bubbles.
別の観点では、本発明は、食材加工品の灰汁による外観の低下を抑えることができるため、特に、灰汁の凝集物や、灰汁による泡に対して好適に用いてもよい。食材によっては、灰汁抜きしなければ不快な風味となるものもあるが、灰汁抜きを行いすぎると、深み等のある風味が損なわれる場合がある。このような場合には、本発明を用いることにより、灰汁の発生や成長を適切に抑制し、深み等のある風味を残すことが可能となる。 From another point of view, the present invention can suppress deterioration of the appearance of processed food products due to lye, and therefore may be particularly preferably used for lye aggregates and foam caused by lye. Some foods may have an unpleasant flavor if the lye is not removed, but if the lye is removed too much, the depth of the flavor may be lost. In such a case, by using the present invention, it is possible to appropriately suppress the generation and growth of lye and retain a deep flavor.
また、食品の製造工程において、肉や野菜等の食材から生じた灰汁が、タンク等の製造装置の壁面に付着することがある。製造装置の壁面に付着すると、食品の製造効率や、製造装置の洗浄効率に影響を与える。本発明を用いることにより、灰汁の付着を抑制し、食品の製造効率を向上させること、又は、食品の製造装置の洗浄効率を向上させることが可能となる。 Furthermore, in the food manufacturing process, lye produced from foodstuffs such as meat and vegetables may adhere to the walls of manufacturing equipment such as tanks. If it adheres to the walls of manufacturing equipment, it will affect the efficiency of food manufacturing and the cleaning efficiency of manufacturing equipment. By using the present invention, it is possible to suppress adhesion of lye and improve food production efficiency or cleaning efficiency of food production equipment.
また、食品の製造工程において、肉や野菜等の食材から生じた灰汁が煮汁の表面を覆うこと等が原因となり、吹きこぼれを生じることがある。本発明を用いることにより、吹きこぼれを抑制し、製造時の安全性を向上させることが可能となる。 Furthermore, in the food manufacturing process, lye produced from ingredients such as meat and vegetables may cover the surface of the broth, resulting in boiling over. By using the present invention, it is possible to suppress boiling over and improve safety during manufacturing.
（対象食品）
本発明の灰汁発生及び／又は成長抑制剤は、各種食品に有効量含有させることにより、対象食品における灰汁の発生及び／又は成長を抑制し、風味や外観に優れた食品を提供することが可能となる。すなわち、対象食品に本発明の灰汁発生及び／又は成長抑制剤を、灰汁発生及び／又は成長抑制に有効な量含有させることにより、灰汁による風味の低下を抑えることができ、及び／又は、灰汁の凝集物や、灰汁による泡等による外観の低下を抑えること等が可能となる。
(Target foods)
By containing the lye generation and/or growth inhibitor in an effective amount in various foods, it is possible to suppress the generation and/or growth of lye in the target food and provide foods with excellent flavor and appearance. becomes. That is, by containing the lye generation and/or growth inhibitor of the present invention in the target food in an amount effective for lye generation and/or growth inhibition, it is possible to suppress the deterioration of flavor due to lye, and/or to suppress the lye generation and/or growth inhibitor. This makes it possible to suppress deterioration in appearance due to agglomerates and foam caused by lye.
対象食品としては、灰汁を発生させる食材が用いられる食品であれば、特に制限されない。対象食品としては、例えば、牛、豚、鶏、羊、鹿、猪、ヤギ、ウマ、ウサギ、アヒル、七面鳥、鴨、鳩等の肉等の鳥獣肉や、魚肉、えび、カニ、貝等の魚介類等を加工して得られる食品、例えばベーコン類、ハム類、プレスハム、ソーセージ、混合プレスハム、混合ソーセージ、チルドハンバーグステーキ、チルドミートボール、食肉を主原料とする缶詰及び瓶詰製品、食肉を主原料とする冷凍製品、食肉を主原料とするレトルトパウチ食品等、並びにハンバーグ、つくね、焼きブタ、豚カツ、ギョウザ、シュウマイ等の食肉を含む総菜、ナス、ダイコン、ほうれん草、カリフラワー、ゴボウ、レンコン、タケノコ、イモ類、山菜類、豆類、種実類、果実類等の植物性食材を含む総菜や加工食品、肉類、魚介類、野菜類、きのこ類等の具材を、調味料と一緒に炊きこんだ炊きこみご飯（五目ご飯、かやくご飯とも言う）食品やそれらの粉末・液体濃縮品、乳飲料、乳酸菌飲料、ドリンクヨーグルト、果実飲料（例：果汁飲料、果汁入り清涼飲料、果汁入り炭酸飲料、果肉飲料）、野菜飲料、野菜及び果実飲料、茶飲料、コーヒー飲料、ココア飲料、スポーツ飲料、機能性飲料、イオン飲料、ビタミン補給飲料、栄養補給バランス飲料、日本酒、ビール、発泡酒、ビールテイスト風アルコール飲料、焼酎、ウィスキー、ブランデー、ワイン、スピリッツ類（ラム、ウォッカ、ジン、テキーラ等）、リキュール類、エタノール等それぞれ単独の飲料、及び、前記飲料用アルコール類を配合した各種カクテル類、あるいは果汁を醸造して得た赤ワイン等の果実酒、コンソメスープ、ポタージュスープ、クリームスープ、中華スープ等の各種スープ類、灰汁を発生させる食材を材料に含む動物性食材、植物性食材、及び／又は菌類の茹で汁（ブランチング液）やその粉末・液体濃縮品（例えば、チキンエキスや野菜エキス等）、すき焼き、ちゃんこ鍋、豆乳鍋、キムチ鍋、もつ鍋、寄せ鍋、味噌鍋等の各種鍋食品、味噌汁、清汁、シチュー、カレー、グラタンなどの液状の加工食品やそれらの粉末・液体濃縮品（シチューやカレーのルー、鍋の素や、漬け込みダレ等を含む）、カスタードプリン、ミルクプリン、果汁入りプリン等のプリン類、ゼリー、ババロア及びヨーグルト等のデザート類、ストロベリージャム、ブルーベリージャム、マーマレード、リンゴジャム、杏ジャム、プレザーブ、シロップ等のジャム類、シロップ漬のチェリー、アンズ、リンゴ、イチゴ、桃等の加工用果実、蛋白質・リン・カリウム調整食品、塩分調整食品、油脂調整食品、整腸作用食品、低アレルギー食品、濃厚流動食、ミキサー食、及びキザミ食等の特殊食品や治療食の液状食品、醤油、ソース、ドレッシング等の液状調味料等を挙げることができる。 The target food is not particularly limited as long as it uses ingredients that generate lye. Target foods include, for example, poultry and animal meat such as beef, pork, chicken, sheep, deer, boar, goat, horse, rabbit, duck, turkey, duck, pigeon, etc., as well as fish, shrimp, crab, shellfish, etc. Foods obtained by processing seafood, etc., such as bacon, hams, pressed hams, sausages, mixed pressed hams, mixed sausages, chilled hamburger steaks, chilled meatballs, canned and bottled products whose main ingredient is meat, and meat. Frozen products whose main ingredient is meat, retort pouch foods whose main ingredient is meat, as well as delicatessen dishes containing meat such as hamburgers, meatballs, grilled pork, pork cutlets, dumplings, and shumai, eggplants, daikon radish, spinach, cauliflower, burdock, and lotus root. Cook ingredients such as bamboo shoots, potatoes, wild vegetables, beans, seeds, fruits, and other plant-based ingredients such as prepared dishes and processed foods, meat, seafood, vegetables, mushrooms, etc. with seasonings. Konda-cooked rice (also called gomoku gohan or kayaku gohan) foods and their powder and liquid concentrates, milk drinks, lactic acid bacteria drinks, yogurt drinks, fruit drinks (e.g. fruit juice drinks, soft drinks with fruit juice, carbonated drinks with fruit juice) beverages, fruit pulp drinks), vegetable drinks, vegetable and fruit drinks, tea drinks, coffee drinks, cocoa drinks, sports drinks, functional drinks, ionic drinks, vitamin supplement drinks, nutritionally balanced drinks, sake, beer, low-malt beer, beer Flavored alcoholic beverages, shochu, whiskey, brandy, wine, spirits (rum, vodka, gin, tequila, etc.), liqueurs, ethanol, etc. alone, and various cocktails containing the above beverage alcohols; Alternatively, fruit liquor such as red wine obtained by brewing fruit juice, various soups such as consommé soup, potage soup, cream soup, Chinese soup, animal foods containing ingredients that generate lye, plant foods, and/ Or boiled fungi (blanching liquid), its powder/liquid concentrates (e.g. chicken extract, vegetable extract, etc.), various hotpots such as sukiyaki, chanko nabe, soy milk hotpot, kimchi hotpot, offal hotpot, yosenabe, miso hotpot, etc. Foods, liquid processed foods such as miso soup, clear soup, stew, curry, and gratin, and their powder and liquid concentrates (including stew and curry roux, pot base, pickling sauce, etc.), custard pudding, milk pudding, Puddings such as fruit juice puddings, jelly, desserts such as Bavarois and yogurt, jams such as strawberry jam, blueberry jam, marmalade, apple jam, apricot jam, preserves, syrups, cherries in syrup, apricots, apples, and strawberries. , fruits for processing such as peaches, protein/phosphorus/potassium-adjusted foods, salt-adjusted foods, fat-adjusted foods, intestinal regulation foods, hypoallergenic foods, concentrated liquid foods, mixer foods, and special foods and therapeutic foods such as kizami foods. liquid foods, liquid seasonings such as soy sauce, sauces, dressings, etc.
対象食品への灰汁発生及び／又は成長抑制剤の添加量は、対象食品の種類、用いられている灰汁を生じる食材の種類や量等により、適宜調整することが可能であるが、食品全量に対するアラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上の総含有量が、例えば、０．００１質量％以上、好ましくは０．００５質量％以上、更に好ましくは０．００７５質量％以上、特に好ましくは０．０１質量％以上となるように調整することができる。また、対象食品への灰汁発生及び／又は成長抑制剤の添加量は、食品全量に対するアラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上の総含有量が、例えば、５０質量％以下、４５質量％以下、４０質量％以下、３５質量％以下、３０質量％以下、２５質量％以下、２０質量％以下、１５質量％以下、１０質量％以下、７．５質量％以下、５質量％以下となるように調整することができる。また、対象食品への灰汁発生及び／又は成長抑制剤の添加量は、食品全量に対するアラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上の総含有量が、例えば、０．００１～３０質量％とすることができ、好ましくは０．００５～２０質量％、より好ましくは０．００７５～１０質量％、更に好ましくは０．０１～５質量％となるように調整することができる。 The amount of lye generation and/or growth inhibitor added to the target food can be adjusted as appropriate depending on the type of target food and the type and amount of the lye-producing ingredients used, but The total content of one or more selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum is, for example, 0.001% by mass or more, preferably 0.005% by mass or more, and more preferably 0.0075% by mass. % or more, particularly preferably 0.01% by mass or more. In addition, the amount of the lye generation and/or growth inhibitor added to the target food is such that the total content of one or more selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum is, for example, 50% of the total amount of the food. mass% or less, 45 mass% or less, 40 mass% or less, 35 mass% or less, 30 mass% or less, 25 mass% or less, 20 mass% or less, 15 mass% or less, 10 mass% or less, 7.5 mass% or less , can be adjusted to 5% by mass or less. In addition, the amount of the lye generation and/or growth inhibitor added to the target food is such that the total content of one or more selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum based on the total amount of the food is, for example, 0. It can be adjusted to .001 to 30% by mass, preferably 0.005 to 20% by mass, more preferably 0.0075 to 10% by mass, and even more preferably 0.01 to 5% by mass. Can be done.
灰汁発生及び／又は成長抑制剤にアラビアガムを含有する場合、アラビアガム単独の含有量は、食品全量に対して、例えば、０．００１質量％以上であり、好ましくは０．００５質量％以上、更に好ましくは０．０１質量％以上である。また、アラビアガム単独の含有量は、食品全量に対して、例えば、３０質量％以下とすることができ、好ましくは２５質量％以下、より好ましくは２０質量％以下、更に好ましくは１５質量％以下、特に好ましくは１０質量％以下、最も好ましくは５質量％以下である。 When gum arabic is contained in the lye generation and/or growth inhibitor, the content of gum arabic alone is, for example, 0.001% by mass or more, preferably 0.005% by mass or more, based on the total amount of the food. More preferably, it is 0.01% by mass or more. Further, the content of gum arabic alone can be, for example, 30% by mass or less, preferably 25% by mass or less, more preferably 20% by mass or less, still more preferably 15% by mass or less, based on the total amount of the food. , particularly preferably 10% by weight or less, most preferably 5% by weight or less.
１つの実施態様において、鍋食品やスープ類等に、灰汁発生及び／又は成長抑制剤としてアラビアガムを含有させる場合、アラビアガム単独の含有量（鍋の素や漬け込みダレ等の粉末・液体濃縮品の場合は希釈後の濃度）は、食品全量に対して、例えば、０．００１～１０質量％とすることができ、好ましくは０．００５～７．５質量％、より好ましくは０．０１～５質量％である。 In one embodiment, when gum arabic is added to hot pot foods, soups, etc. as a lye generation and/or growth inhibitor, the content of gum arabic alone (powder/liquid concentrate products such as hotpot ingredients and pickling sauces) The concentration after dilution) can be, for example, 0.001 to 10% by mass, preferably 0.005 to 7.5% by mass, more preferably 0.01 to 7.5% by mass, based on the total amount of the food. It is 5% by mass.
１つの実施態様において、炊きこみご飯食品に、灰汁発生及び／又は成長抑制剤としてアラビアガムを含有させる場合、アラビアガム単独の含有量（生米、具材、炊き水の合計量に対する濃度）は、食品全量に対して、例えば、０．００３～３０質量％とすることができ、好ましくは０．０１５～２２．５質量％、より好ましくは０．０３～１５質量％である。また、別の実施態様においては、アラビアガム単独の含有量（生米、具材、炊き水の合計量に対する濃度）は、食品全量に対して、例えば、０．００１～１０質量％とすることができ、好ましくは０．００５～７．５質量％、より好ましくは０．０１～５質量％である。 In one embodiment, when a cooked rice food contains gum arabic as a lye generation and/or growth inhibitor, the content of gum arabic alone (concentration relative to the total amount of raw rice, ingredients, and cooking water) is The amount can be, for example, 0.003 to 30% by mass, preferably 0.015 to 22.5% by mass, and more preferably 0.03 to 15% by mass, based on the total amount of the food. In another embodiment, the content of gum arabic alone (concentration relative to the total amount of raw rice, ingredients, and cooking water) is, for example, 0.001 to 10% by mass based on the total amount of the food. The amount is preferably 0.005 to 7.5% by weight, more preferably 0.01 to 5% by weight.
１つの実施態様において、茹で汁又はその粉末・液体濃縮品に、灰汁発生及び／又は成長抑制剤としてアラビアガムを含有させる場合、アラビアガム単独の含有量（茹で汁又はその粉末・液体濃縮品の合計量に対する濃度）は、食品全量に対して、例えば、０．００３～３０質量％とすることができ、好ましくは０．０１５～２２．５質量％、より好ましくは０．０３～１５質量％である。また、別の実施態様においては、アラビアガム単独の含有量（茹で汁又はその粉末・液体濃縮品の合計量に対する濃度）は、食品全量に対して、例えば、０．００１～１０質量％とすることができ、好ましくは０．００５～７．５質量％、より好ましくは０．０１～５質量％である。 In one embodiment, when the boiled juice or its powder/liquid concentrate contains gum arabic as a lye generation and/or growth inhibitor, the content of gum arabic alone (in the boiled juice or its powder/liquid concentrate) The concentration (based on the total amount) can be, for example, 0.003 to 30% by mass, preferably 0.015 to 22.5% by mass, more preferably 0.03 to 15% by mass, based on the total amount of the food. It is. In another embodiment, the content of gum arabic alone (concentration relative to the total amount of boiled juice or its powder/liquid concentrate) is, for example, 0.001 to 10% by mass based on the total amount of the food. The amount is preferably 0.005 to 7.5% by weight, more preferably 0.01 to 5% by weight.
灰汁発生及び／又は成長抑制剤にプルランを含有する場合、プルラン単独の含有量は、食品全量に対して、例えば、０．００１質量％以上であり、好ましくは０．００５質量％以上、更に好ましくは０．０１質量％以上である。また、プルラン単独の含有量は、食品全量に対して、例えば、３０質量％以下とすることができ、好ましくは２５質量％以下、より好ましくは２０質量％以下、更に好ましくは１５質量％以下、特に好ましくは１０質量％以下、最も好ましくは５質量％以下である。 When the lye generation and/or growth inhibitor contains pullulan, the content of pullulan alone is, for example, 0.001% by mass or more, preferably 0.005% by mass or more, and more preferably 0.005% by mass or more, based on the total amount of the food. is 0.01% by mass or more. Further, the content of pullulan alone can be, for example, 30% by mass or less, preferably 25% by mass or less, more preferably 20% by mass or less, still more preferably 15% by mass or less, based on the total amount of the food. Particularly preferably 10% by mass or less, most preferably 5% by mass or less.
１つの実施態様において、鍋食品やスープ類等に、灰汁発生及び／又は成長抑制剤としてプルランを含有させる場合、プルラン単独の含有量（鍋の素や漬け込みダレ等の粉末・液体濃縮品の場合は希釈後の濃度）は、食品全量に対して、例えば、０．００１～１０質量％とすることができ、好ましくは０．００５～７．５質量％、より好ましくは０．０１～５質量％である。 In one embodiment, when pullulan is contained as a lye generation and/or growth inhibitor in hot pot foods, soups, etc., the content of pullulan alone (in the case of powder/liquid concentrates such as hotpot ingredients and pickling sauces) (concentration after dilution) can be, for example, 0.001 to 10% by mass, preferably 0.005 to 7.5% by mass, more preferably 0.01 to 5% by mass, based on the total amount of the food. %.
１つの実施態様において、炊きこみご飯食品に、灰汁発生及び／又は成長抑制剤としてプルランを含有させる場合、プルラン単独の含有量（生米、具材、炊き水の合計量に対する濃度）は、食品全量に対して、例えば、０．００３～３０質量％とすることができ、好ましくは０．０１５～２２．５質量％、より好ましくは０．０３～１５質量％である。また、別の実施態様においては、プルラン単独の含有量（生米、具材、炊き水の合計量に対する濃度）は、食品全量に対して、例えば、０．００１～１０質量％とすることができ、好ましくは０．００５～７．５質量％、より好ましくは０．０１～５質量％である。 In one embodiment, when a cooked rice food contains pullulan as a lye generation and/or growth inhibitor, the content of pullulan alone (concentration relative to the total amount of raw rice, ingredients, and cooking water) is The amount can be, for example, 0.003 to 30% by weight, preferably 0.015 to 22.5% by weight, and more preferably 0.03 to 15% by weight based on the total amount. In another embodiment, the content of pullulan alone (concentration relative to the total amount of raw rice, ingredients, and cooking water) may be, for example, 0.001 to 10% by mass based on the total amount of the food. The amount is preferably 0.005 to 7.5% by weight, more preferably 0.01 to 5% by weight.
１つの実施態様において、茹で汁又はその粉末・液体濃縮品に、灰汁発生及び／又は成長抑制剤としてプルランを含有させる場合、プルラン単独の含有量（茹で汁又はその粉末・液体濃縮品の合計量に対する濃度）は、食品全量に対して、例えば、０．００３～３０質量％とすることができ、好ましくは０．０１５～２２．５質量％、より好ましくは０．０３～１５質量％である。また、別の実施態様においては、プルラン単独の含有量（茹で汁又はその粉末・液体濃縮品の合計量に対する濃度）は、食品全量に対して、例えば、０．００１～１０質量％とすることができ、好ましくは０．００５～７．５質量％、より好ましくは０．０１～５質量％である。 In one embodiment, when the boiled juice or its powder/liquid concentrate contains pullulan as a lye generation and/or growth inhibitor, the content of pullulan alone (the total amount of the boiled juice or its powder/liquid concentrate) For example, the concentration (concentration of . In another embodiment, the content of pullulan alone (concentration relative to the total amount of boiled juice or its powder/liquid concentrate) may be, for example, 0.001 to 10% by mass based on the total amount of the food. The amount is preferably 0.005 to 7.5% by weight, more preferably 0.01 to 5% by weight.
灰汁発生及び／又は成長抑制剤に大豆多糖類を含有する場合、大豆多糖類単独の含有量は、食品全量に対して、例えば、０．００１質量％以上であり、好ましくは０．００５質量％以上、更に好ましくは０．０１質量％以上である。また、大豆多糖類単独の含有量は、食品全量に対して、例えば、３０質量％以下とすることができ、好ましくは２５質量％以下、より好ましくは２０質量％以下、更に好ましくは１５質量％以下、特に好ましくは１０質量％以下、最も好ましくは５質量％以下である。 When the lye generation and/or growth inhibitor contains soybean polysaccharide, the content of soybean polysaccharide alone is, for example, 0.001% by mass or more, preferably 0.005% by mass, based on the total amount of the food. The content is more preferably 0.01% by mass or more. Further, the content of soybean polysaccharide alone can be, for example, 30% by mass or less, preferably 25% by mass or less, more preferably 20% by mass or less, still more preferably 15% by mass, based on the total amount of the food. The content is particularly preferably 10% by mass or less, most preferably 5% by mass or less.
１つの実施態様において、鍋食品やスープ類等に、灰汁発生及び／又は成長抑制剤として大豆多糖類を含有させる場合、大豆多糖類単独の含有量（鍋の素や漬け込みダレ等の粉末・液体濃縮品の場合は希釈後の濃度）は、食品全量に対して、例えば、０．００１～１０質量％とすることができ、好ましくは０．００５～７．５質量％、より好ましくは０．０１～５質量％である。 In one embodiment, when soybean polysaccharides are contained in hotpot foods, soups, etc. as lye generation and/or growth inhibitors, the content of soybean polysaccharides alone (in powders and liquids such as hotpot ingredients and pickling sauces) In the case of a concentrated product, the concentration after dilution) can be, for example, 0.001 to 10% by mass, preferably 0.005 to 7.5% by mass, and more preferably 0.001% to 10% by mass, more preferably 0.005% to 7.5% by mass, based on the total amount of the food. 01 to 5% by mass.
１つの実施態様において、炊きこみご飯食品に、灰汁発生及び／又は成長抑制剤として大豆多糖類を含有させる場合、大豆多糖類単独の含有量（生米、具材、炊き水の合計量に対する濃度）は、食品全量に対して、例えば、０．００３～３０質量％とすることができ、好ましくは０．０１５～２２．５質量％、より好ましくは０．０３～１５質量％である。また、別の実施態様においては、大豆多糖類単独の含有量（生米、具材、炊き水の合計量に対する濃度）は、食品全量に対して、例えば、０．００１～１０質量％とすることができ、好ましくは０．００５～７．５質量％、より好ましくは０．０１～５質量％である。 In one embodiment, when a cooked rice food contains soybean polysaccharide as a lye generation and/or growth inhibitor, the content of soybean polysaccharide alone (concentration relative to the total amount of raw rice, ingredients, and cooking water) ) can be, for example, 0.003 to 30% by mass, preferably 0.015 to 22.5% by mass, and more preferably 0.03 to 15% by mass, based on the total amount of the food. In another embodiment, the content of soybean polysaccharide alone (concentration relative to the total amount of raw rice, ingredients, and cooking water) is, for example, 0.001 to 10% by mass based on the total amount of the food. The amount is preferably 0.005 to 7.5% by weight, more preferably 0.01 to 5% by weight.
１つの実施態様において、茹で汁又はその粉末・液体濃縮品に、灰汁発生及び／又は成長抑制剤として大豆多糖類を含有させる場合、大豆多糖類単独の含有量（茹で汁又はその粉末・液体濃縮品の合計量に対する濃度）は、食品全量に対して、例えば、０．００３～３０質量％とすることができ、好ましくは０．０１５～２２．５質量％、より好ましくは０．０３～１５質量％である。また、別の実施態様においては、大豆多糖類単独の含有量（茹で汁又はその粉末・液体濃縮品の合計量に対する濃度）は、食品全量に対して、例えば、０．００１～１０質量％とすることができ、好ましくは０．００５～７．５質量％、より好ましくは０．０１～５質量％である。 In one embodiment, when the boiled juice or its powder/liquid concentrate contains soybean polysaccharide as a lye generation and/or growth inhibitor, the content of soybean polysaccharide alone (boiled juice or its powder/liquid concentrate) The concentration (based on the total amount of food) can be, for example, 0.003 to 30% by mass, preferably 0.015 to 22.5% by mass, more preferably 0.03 to 15% by mass, based on the total amount of food. Mass%. In another embodiment, the content of soybean polysaccharide alone (concentration relative to the total amount of boiled juice or its powder/liquid concentrate) is, for example, 0.001 to 10% by mass based on the total amount of the food. It is preferably 0.005 to 7.5% by weight, more preferably 0.01 to 5% by weight.
灰汁発生及び／又は成長抑制剤にウェランガムを含有する場合、ウェランガム単独の含有量は、食品全量に対して、例えば、０．００５質量％以上であり、好ましくは０．０１質量％以上、更に好ましくは０．０５質量％以上である。また、ウェランガム単独の含有量は、食品全量に対して、例えば、１０質量％以下とすることができ、好ましくは８質量％以下、より好ましくは５質量％以下、更に好ましくは３質量％以下、特に好ましくは２質量％以下、最も好ましくは１質量％以下である。 When welan gum is contained in the lye generation and/or growth inhibitor, the content of welan gum alone is, for example, 0.005% by mass or more, preferably 0.01% by mass or more, and more preferably 0.01% by mass or more, based on the total amount of the food. is 0.05% by mass or more. In addition, the content of welan gum alone can be, for example, 10% by mass or less, preferably 8% by mass or less, more preferably 5% by mass or less, still more preferably 3% by mass or less, based on the total amount of the food. Particularly preferably 2% by mass or less, most preferably 1% by mass or less.
１つの実施態様において、鍋食品やスープ類等に、灰汁発生及び／又は成長抑制剤としてウェランガムを含有させる場合、ウェランガム単独の含有量（鍋の素や漬け込みダレ等の粉末・液体濃縮品の場合は希釈後の濃度）は、食品全量に対して、例えば、０．００５～５質量％とすることができ、好ましくは０．０１～４．５質量％、より好ましくは０．０２５～４質量％、更に好ましくは０．０５～３質量％である。 In one embodiment, when welan gum is contained as a lye generation and/or growth inhibitor in hot pot foods, soups, etc., the content of welan gum alone (in the case of powder/liquid concentrate products such as hot pot base and pickling sauce) (concentration after dilution) can be, for example, 0.005 to 5% by mass, preferably 0.01 to 4.5% by mass, more preferably 0.025 to 4% by mass, based on the total amount of the food. %, more preferably 0.05 to 3% by mass.
１つの実施態様において、炊きこみご飯食品に、灰汁発生及び／又は成長抑制剤としてウェランガムを含有させる場合、ウェランガム単独の含有量（生米、具材、炊き水の合計量に対する濃度）は、食品全量に対して、例えば、０．０１５～１５質量％とすることができ、好ましくは０．０３～１２質量％、より好ましくは０．０７５～９質量％である。また、別の実施態様においては、ウェランガム単独の含有量（生米、具材、炊き水の合計量に対する濃度）は、食品全量に対して、例えば、０．００５～５質量％とすることができ、好ましくは０．０１～４．５質量％、より好ましくは０．０２５～４質量％、更に好ましくは０．０５～３質量％である。 In one embodiment, when a cooked rice food contains welan gum as a lye generation and/or growth inhibitor, the content of welan gum alone (concentration relative to the total amount of raw rice, ingredients, and cooking water) is The amount can be, for example, 0.015 to 15% by weight, preferably 0.03 to 12% by weight, and more preferably 0.075 to 9% by weight based on the total amount. In another embodiment, the content of welan gum alone (concentration relative to the total amount of raw rice, ingredients, and cooking water) may be, for example, 0.005 to 5% by mass based on the total amount of the food. The amount is preferably 0.01 to 4.5% by weight, more preferably 0.025 to 4% by weight, and still more preferably 0.05 to 3% by weight.
１つの実施態様において、茹で汁又はその粉末・液体濃縮品に、灰汁発生及び／又は成長抑制剤としてウェランガムを含有させる場合、ウェランガム単独の含有量（茹で汁又はその粉末・液体濃縮品の合計量に対する濃度）は、食品全量に対して、例えば、０．００３～３０質量％とすることができ、好ましくは０．０１５～２２．５質量％、より好ましくは０．０３～１５質量％である。また、別の実施態様においては、ウェランガム単独の含有量（茹で汁又はその粉末・液体濃縮品の合計量に対する濃度）は、食品全量に対して、例えば、０．００５～５質量％とすることができ、好ましくは０．０１～４．５質量％、より好ましくは０．０２５～４質量％、更に好ましくは０．０５～３質量％である。 In one embodiment, when the boiled juice or its powder/liquid concentrate contains welan gum as a lye generation and/or growth inhibitor, the content of welan gum alone (the total amount of the boiled juice or its powder/liquid concentrate) For example, the concentration (concentration of . In another embodiment, the content of welan gum alone (concentration relative to the total amount of boiled juice or its powder/liquid concentrate) may be, for example, 0.005 to 5% by mass based on the total amount of the food. The amount is preferably 0.01 to 4.5% by weight, more preferably 0.025 to 4% by weight, and still more preferably 0.05 to 3% by weight.
［食材の灰汁発生及び／又は成長抑制方法］
本発明はまた、以下の態様を有する、食材の灰汁発生及び／又は成長抑制方法にも関する。
食材に対して、アラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上を接触させる工程を有する、食材の灰汁発生及び／又は成長抑制方法。
[Method for suppressing lye generation and/or growth of ingredients]
The present invention also relates to a method for inhibiting lye generation and/or growth of foodstuffs, which has the following aspects.
A method for inhibiting lye generation and/or growth of foodstuffs, which comprises the step of contacting foodstuffs with one or more types selected from the group consisting of gum arabic, pullulan, soybean polysaccharides, and welan gum.
本方法は、上記の食材の灰汁発生及び／又は成長抑制剤の実施態様、及び使用方法と同じ、又は類似することができる。 The method can be the same or similar to the food lye generation and/or growth inhibitor embodiments and methods of use described above.
［灰汁発生及び／又は成長が抑制された食品の製造方法］
本発明はまた、以下の態様を有する、灰汁発生及び／又は成長が抑制された食品の製造方法にも関する。
食材に対して、アラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上を接触させる工程を有する、灰汁発生及び／又は成長が抑制された食品の製造方法。
[Method for producing food with suppressed lye generation and/or growth]
The present invention also relates to a method for producing a food product with suppressed lye generation and/or growth, having the following aspects.
A method for producing a food product in which lye generation and/or growth is suppressed, the method comprising the step of contacting food with one or more types selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum.
本方法は、上記の食材の灰汁発生及び／又は成長抑制剤の実施態様、及び使用方法と同じ、又は類似することができる。 The method can be the same or similar to the food lye generation and/or growth inhibitor embodiments and methods of use described above.
なお、上記の方法発明において、食材に対する前記接触の方法は、特に制限されず、上記の食材に対して物理的に接触させることをいう。例えば、灰汁が発生又は成長する調理工程において、食材にアラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上を接触させることが例示される。より具体的には、例えば、灰汁を発生させる食材を、水や熱水に浸漬させる前後や同時にアラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上を食材と接触させること、灰汁を発生させる食材に対して茹でる、蒸す、炊く等の加熱調理を行う前や同時にアラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上を食材と接触させること等が挙げられる。 In the method invention described above, the method of contacting the food material is not particularly limited, and refers to physically contacting the food material. For example, in the cooking process in which lye is generated or grown, the food is brought into contact with one or more selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum. More specifically, for example, the food material that generates lye is brought into contact with one or more types selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum before, after, or at the same time as immersing the food material that generates lye in water or hot water. , before or at the same time as boiling, steaming, cooking, or other heat-cooking of foods that generate lye, contacting the foods with one or more selected from the group consisting of gum arabic, pullulan, soybean polysaccharides, and welan gum, etc. Can be mentioned.
灰汁が凝集物や泡として発生している場合は、灰汁の浮遊物の発生量（数や大きさ）を対比することにより抑制の効果が判断される。または、灰汁の凝集物や泡の発生量を目視又は画像分析により対比判断することができる。 If lye is generated as aggregates or bubbles, the effectiveness of suppression can be determined by comparing the amount (number and size) of floating particles in lye. Alternatively, the amount of lye aggregates and bubbles generated can be compared and determined visually or by image analysis.
以下、実施例を挙げて本発明を説明するが、本発明の範囲はこれらにより限定されるものではない。文中「＊」印のものは、三栄源エフ・エフ・アイ株式会社製、文中「※」印は三栄源エフ・エフ・アイ株式会社の登録商標であることを示す。 The present invention will be explained below with reference to Examples, but the scope of the present invention is not limited thereto. Items marked with an asterisk (*) in the text indicate that they are manufactured by San-Ei Gen FFI Co., Ltd., and those marked with an asterisk (*) in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd.
［灰汁発生及び／又は成長抑制剤の調製］
表１～表４の処方に従って、常法により、灰汁発生及び／又は成長抑制剤（実施例１－１～実施例１－１８）を調製した。具体的には、表１～表４の処方に従って各成分をイオン交換水に添加して、室温で１０分間混合することにより溶解させた。ブランクとして、イオン交換水のみの処方を用いた。比較例１－１～比較例１－２として、アルギン酸ナトリウムを用いた。用いたアラビアガム、プルラン、大豆多糖類及びウェランガムは、全て粉状の製剤を用いた（下記の各試験例においても同様である）。
[Preparation of lye generation and/or growth inhibitor]
Lye generation and/or growth inhibitors (Examples 1-1 to 1-18) were prepared according to the formulations in Tables 1 to 4 by a conventional method. Specifically, each component was added to ion-exchanged water according to the formulations in Tables 1 to 4, and dissolved by mixing at room temperature for 10 minutes. As a blank, a formulation containing only ion-exchanged water was used. Sodium alginate was used in Comparative Examples 1-1 and 1-2. The gum arabic, pullulan, soybean polysaccharide, and welan gum used were all in powder form (the same applies to each test example below).
［試験例１．動物性食材（肉類）における灰汁発生及び成長抑制試験］
上記で調製した各試験液を６００ｍｌずつ、ビーカーに量り取り、沸騰するまで加熱した。沸騰後すぐに１ｃｍ角にカットした牛肉を２５ｇ添加し、５分間沸騰した状態を維持して加熱した。加熱後の様子を目視にて確認した。灰汁の量について、評価基準は表５の通りである。結果を表１～表４に併せて示す。また、ブランク、実施例１－１及び実施例１－１１の結果について加熱後の写真を図１に示す。
[Test Example 1. Lye generation and growth inhibition test in animal foods (meat)]
600 ml of each test solution prepared above was weighed into a beaker and heated until it boiled. Immediately after boiling, 25 g of beef cut into 1 cm cubes was added and heated while maintaining the boiling state for 5 minutes. The state after heating was visually confirmed. The evaluation criteria for the amount of lye are shown in Table 5. The results are also shown in Tables 1 to 4. Furthermore, photographs of the results of the blank, Example 1-1, and Example 1-11 after heating are shown in FIG.
表１～表４に示すとおり、アラビアガムを含有する実施例１－１～実施例１－４、プルランを含有する実施例１－５～実施例１－８、大豆多糖類を含有する実施例１－９～実施例１－１２、ウェランガムを含有する実施例１－１３～実施例１－１５では、灰汁の発生及び成長がブランクと比較して目視で明らかなほど顕著に抑制がされ、且つ、食感や風味に影響はないことが認められた。上記の成分を２成分以上含有する実施例１－１６～実施例１－１８では、更に顕著な灰汁発生及び成長の抑制効果が認められた。これに対して、アルギン酸ナトリウムを用いた比較例１－１～比較例１－２では、ぬめりの発生があり、独特の風味を生じていたため、灰汁の発生及び成長の抑制効果と食感・風味の維持を共に満足する結果は得られなかった。なお、使用する食材の種類を、豚肉又は鶏肉に変えて同試験を行なった場合であっても、アラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上を含有する実施例では同様の効果が得られた。 As shown in Tables 1 to 4, Examples 1-1 to 1-4 containing gum arabic, Examples 1-5 to 1-8 containing pullulan, and Examples containing soybean polysaccharide. In Examples 1-9 to 1-12 and Examples 1-13 to 1-15 containing welan gum, the generation and growth of lye was significantly suppressed to the extent that it was visually obvious compared to the blank, and It was observed that there was no effect on texture or flavor. In Examples 1-16 to 1-18 containing two or more of the above-mentioned components, even more remarkable effects of inhibiting lye generation and growth were observed. On the other hand, in Comparative Examples 1-1 and 1-2 using sodium alginate, there was slime generation and a unique flavor. No results were obtained that satisfied the maintenance of both conditions. In addition, even if the same test is conducted by changing the type of ingredients used to pork or chicken, examples containing one or more types selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum A similar effect was obtained.
［試験例２．動物性食材（肉類）のしょうが焼きにおける灰汁発生及び成長抑制試験］
表６に掲げる処方にて、以下の手順により豚のしょうが焼きを調製した。
１）水に果糖ぶどう糖液糖、加工でん粉及びウェランガムを加え、８５℃にて１０分間攪拌した。
２）残りの全原料を加え、さらに５分間撹拌した。
３）耐熱容器に充填し、８５℃で３０分間ボイル殺菌した。
４）室温まで冷却した。
５）豚ロース１００ｇと４）の調味液５０ｇを袋に入れ、混合した。
６）５）にて２４時間静置した。
７）加熱前のフライパンに６）を入れた後、中火にて３分３０秒間炒めた。
８）容器に移し、粗熱をとった。
[Test Example 2. Lye generation and growth inhibition test in ginger-grilled animal foods (meat)]
Ginger-grilled pork was prepared according to the recipe listed in Table 6 according to the following procedure.
1) Fructose-glucose liquid sugar, modified starch, and welan gum were added to water, and the mixture was stirred at 85°C for 10 minutes.
2) Add all remaining ingredients and stir for an additional 5 minutes.
3) It was filled into a heat-resistant container and sterilized by boiling at 85°C for 30 minutes.
4) Cooled to room temperature.
5) 100 g of pork loin and 50 g of the seasoning liquid from 4) were placed in a bag and mixed.
6) The mixture was allowed to stand for 24 hours in step 5).
7) After putting 6) into the frying pan before heating, stir-fry for 3 minutes and 30 seconds over medium heat.
8) Transfer to a container and remove rough heat.
調製された豚のしょうが焼きを目視にて確認し、試験例１の評価基準に従い灰汁の発生及び成長を評価した。 The prepared ginger-grilled pork was visually confirmed, and the generation and growth of lye were evaluated according to the evaluation criteria of Test Example 1.
比較例２－１は、焼成後に大量の灰汁が発生した。一方、灰汁発生及び／又は成長抑制剤としてウェランガムを含有する実施例２－１～実施例２－３は、焼成後も灰汁の発生はほとんど見られず、且つ、食感や風味にも影響がないことが認められた。 In Comparative Example 2-1, a large amount of lye was generated after firing. On the other hand, in Examples 2-1 to 2-3 containing welan gum as a lye generation and/or growth inhibitor, almost no lye generation was observed even after baking, and the texture and flavor were not affected. It was acknowledged that there was no.
［試験例３．植物性食材（野菜）における灰汁発生及び成長抑制試験］
表７～表９の処方に従って、常法により、灰汁発生及び／又は成長抑制剤（実施例３－１～実施例３－１６）を調製した。具体的には、表７～表９の処方に従って各成分をイオン交換水に添加して、室温で１０分間混合することにより溶解させた。ブランクとして、イオン交換水のみの処方を用いた。比較例３－１～比較例３－２として、アルギン酸ナトリウムを用いた。
[Test Example 3. Lye generation and growth inhibition test in plant foods (vegetables)]
Lye generation and/or growth inhibitors (Examples 3-1 to 3-16) were prepared according to the formulations in Tables 7 to 9 by conventional methods. Specifically, each component was added to ion-exchanged water according to the formulations in Tables 7 to 9, and dissolved by mixing at room temperature for 10 minutes. As a blank, a formulation containing only ion-exchanged water was used. Sodium alginate was used in Comparative Examples 3-1 and 3-2.
上記で調製した各試験液を４００ｍｌずつ、ビーカーに量り取り、沸騰するまで加熱した。沸騰後すぐに３ｃｍ幅にカットしたほうれん草を１００ｇ添加し、５分間沸騰した状態を維持して加熱した。加熱後の様子を目視にて確認した。試験例１の評価基準に従い灰汁の発生及び成長を評価した。結果を表７～表９に併せて示す。 400 ml of each test solution prepared above was weighed into a beaker and heated until it boiled. Immediately after boiling, 100 g of spinach cut into 3 cm wide pieces was added and heated while maintaining the boiling state for 5 minutes. The state after heating was visually confirmed. The generation and growth of lye was evaluated according to the evaluation criteria of Test Example 1. The results are also shown in Tables 7 to 9.
表７～表９に示すとおり、アラビアガムを含有する実施例３－１～実施例３－４、プルランを含有する実施例３－５～実施例３－８、大豆多糖類を含有する実施例３－９～実施例３－１２では、灰汁の発生及び成長がブランクと比較して目視で明らかなほど顕著に抑制がされ、且つ、食感や風味に影響はないことが認められた。上記の成分を２成分以上含有する実施例３－１３～実施例３－１６では、更に顕著な灰汁発生及び成長の抑制効果が認められた。これに対して、アルギン酸ナトリウムを用いた比較例３－１～比較例３－２では、ぬめりの発生があり、独特の風味を生じていたため、灰汁の発生及び成長の抑制効果と食感・風味の維持を共に満足する結果は得られなかった。 As shown in Tables 7 to 9, Examples 3-1 to 3-4 containing gum arabic, Examples 3-5 to 3-8 containing pullulan, and Examples containing soybean polysaccharide. In Examples 3-9 to 3-12, it was observed that the generation and growth of lye was significantly suppressed as compared to the blank, and there was no effect on the texture or flavor. In Examples 3-13 to 3-16 containing two or more of the above-mentioned components, even more remarkable effects of inhibiting lye generation and growth were observed. On the other hand, in Comparative Examples 3-1 and 3-2 using sodium alginate, there was slime generation and a unique flavor. No results were obtained that satisfied the maintenance of both conditions.
［試験例４．菌類（きのこ類）における灰汁発生及び成長抑制試験］
表１０～表１２の処方に従って、常法により、灰汁発生及び／又は成長抑制剤（実施例４－１～実施例４－１６）を調製した。具体的には、表１０～表１２の処方に従って各成分をイオン交換水に添加して、室温で１０分間混合することにより溶解させた。ブランクとして、イオン交換水のみの処方を用いた。比較例４－１～比較例４－２として、アルギン酸ナトリウムを用いた。
[Test Example 4. Lye generation and growth inhibition test in fungi (mushrooms)]
Lye generation and/or growth inhibitors (Examples 4-1 to 4-16) were prepared by a conventional method according to the formulations in Tables 10 to 12. Specifically, each component was added to ion-exchanged water according to the formulations in Tables 10 to 12, and dissolved by mixing at room temperature for 10 minutes. As a blank, a formulation containing only ion-exchanged water was used. Sodium alginate was used in Comparative Examples 4-1 and 4-2.
上記で調製した各試験液を４００ｍｌずつ、ビーカーに量り取り、沸騰するまで加熱した。沸騰後すぐに２ｃｍ幅にカットしたえのき茸を１００ｇ添加し、３分間沸騰した状態を維持して加熱した。加熱後の様子を目視にて確認した。試験例１の評価基準に従い灰汁の発生及び成長を評価した。結果を表１０～表１２に併せて示す。 400 ml of each test solution prepared above was weighed into a beaker and heated until it boiled. Immediately after boiling, 100g of enoki mushrooms cut into 2cm widths were added, and the mixture was heated while maintaining the boiling state for 3 minutes. The state after heating was visually confirmed. The generation and growth of lye was evaluated according to the evaluation criteria of Test Example 1. The results are also shown in Tables 10 to 12.
表１０～表１２に示すとおり、アラビアガムを含有する実施例４－１～実施例４－４、プルランを含有する実施例４－５～実施例４－８、大豆多糖類を含有する実施例４－９～実施例４－１２では、灰汁の発生及び成長がブランクと比較して目視で明らかなほど顕著に抑制がされ、且つ、食感や風味に影響はないことが認められた。上記の成分を２成分以上含有する実施例４－１３～実施例４－１６では、更に顕著な灰汁発生及び成長の抑制効果が認められた。これに対して、アルギン酸ナトリウムを用いた比較例４－１～比較例４－２では、ぬめりの発生があり、独特の風味を生じていたため、灰汁の発生及び成長の抑制効果と食感・風味の維持を共に満足する結果は得られなかった。 As shown in Tables 10 to 12, Examples 4-1 to 4-4 containing gum arabic, Examples 4-5 to 4-8 containing pullulan, and Examples containing soybean polysaccharide. In Examples 4-9 to 4-12, it was observed that the generation and growth of lye was significantly suppressed to the extent that it was visually obvious compared to the blank, and there was no effect on the texture or flavor. In Examples 4-13 to 4-16 containing two or more of the above-mentioned components, even more remarkable effects of suppressing lye generation and growth were observed. On the other hand, in Comparative Examples 4-1 and 4-2 using sodium alginate, there was slime generation and a unique flavor, so the effect of suppressing the generation and growth of lye and the texture and flavor No results were obtained that satisfied the maintenance of both conditions.
［試験例５．植物性食材（豆類）における灰汁発生及び成長抑制試験］
表１３～表１５の処方に従って、常法により、灰汁発生及び／又は成長抑制剤（実施例５－１～実施例５－１６）を調製した。具体的には、表１３～表１５の処方に従って各成分をイオン交換水に添加して、室温で１０分間混合することにより溶解させた。ブランクとして、イオン交換水のみの処方を用いた。比較例５－１～比較例５－２として、アルギン酸ナトリウムを用いた。
[Test Example 5. Lye generation and growth inhibition test in plant foods (legumes)]
Lye generation and/or growth inhibitors (Examples 5-1 to 5-16) were prepared according to the formulations in Tables 13 to 15 by a conventional method. Specifically, each component was added to ion-exchanged water according to the formulations in Tables 13 to 15, and dissolved by mixing at room temperature for 10 minutes. As a blank, a formulation containing only ion-exchanged water was used. Sodium alginate was used in Comparative Examples 5-1 and 5-2.
上記で調製した各試験液を８００ｍｌずつ、ビーカーに量り取り、乾燥大豆を２００ｇ添加し、１０時間浸漬させた。大豆を浸漬させた状態で２０分間沸騰させ加熱した。加熱後の様子を目視にて確認した。試験例１の評価基準に従い灰汁の発生及び成長を評価した。結果を表１３～表１５に併せて示す。 800 ml of each test solution prepared above was weighed into a beaker, 200 g of dried soybeans were added thereto, and immersed for 10 hours. The soaked soybeans were boiled and heated for 20 minutes. The state after heating was visually confirmed. The generation and growth of lye was evaluated according to the evaluation criteria of Test Example 1. The results are also shown in Tables 13 to 15.
表１３～表１５に示すとおり、アラビアガムを含有する実施例５－１～実施例５－４、プルランを含有する実施例５－５～実施例５－８、大豆多糖類を含有する実施例５－９～実施例５－１２では、灰汁の発生及び成長がブランクと比較して目視で明らかなほど顕著に抑制がされ、且つ、食感や風味に影響はないことが認められた。上記の成分を２成分以上含有する実施例５－１３～実施例５－１６では、更に顕著な灰汁発生及び成長の抑制効果が認められた。これに対して、アルギン酸ナトリウムを用いた比較例５－１～比較例５－２では、ぬめりの発生があり、独特の風味を生じていたため、灰汁の発生及び成長の抑制効果と食感・風味の維持を共に満足する結果は得られなかった。 As shown in Tables 13 to 15, Examples 5-1 to 5-4 containing gum arabic, Examples 5-5 to 5-8 containing pullulan, and Examples containing soybean polysaccharide. In Examples 5-9 to 5-12, it was observed that the generation and growth of lye was significantly suppressed as compared to the blank, and there was no effect on the texture or flavor. In Examples 5-13 to 5-16 containing two or more of the above-mentioned components, even more remarkable effects of suppressing lye generation and growth were observed. On the other hand, in Comparative Examples 5-1 and 5-2 using sodium alginate, there was slime generation and a unique flavor, so the effect of suppressing the generation and growth of lye and the texture and flavor were No results were obtained that satisfied the maintenance of both conditions.
［試験例６．動物性食材（魚介類）における灰汁発生及び成長抑制試験］
表１６～表１８の処方に従って、常法により、灰汁発生及び／又は成長抑制剤（実施例６－１～実施例６－１６）を調製した。具体的には、表１６～表１８の処方に従って各成分をイオン交換水に添加して、室温で１０分間混合することにより溶解させた。ブランクとして、イオン交換水のみの処方を用いた。比較例６－１～比較例６－２として、アルギン酸ナトリウムを用いた。
[Test Example 6. Lye generation and growth inhibition test in animal foods (seafood)]
Lye generation and/or growth inhibitors (Examples 6-1 to 6-16) were prepared according to the formulations in Tables 16 to 18 by a conventional method. Specifically, each component was added to ion-exchanged water according to the formulations in Tables 16 to 18, and dissolved by mixing at room temperature for 10 minutes. As a blank, a formulation containing only ion-exchanged water was used. Sodium alginate was used in Comparative Examples 6-1 and 6-2.
上記で調製した各試験液を４００ｍｌずつ、ビーカーに量り取り、沸騰するまで加熱した。沸騰後すぐに４ｃｍ幅にカットしたサバの切り身を１００ｇ添加し、３分間沸騰した状態を維持して加熱した。加熱後の様子を目視にて確認した。試験例１の評価基準に従い灰汁の発生及び成長を評価した。結果を表１６～表１８に併せて示す。 400 ml of each test solution prepared above was weighed into a beaker and heated until it boiled. Immediately after boiling, 100 g of mackerel fillets cut into 4 cm widths were added and heated while maintaining the boiling state for 3 minutes. The state after heating was visually confirmed. The generation and growth of lye was evaluated according to the evaluation criteria of Test Example 1. The results are also shown in Tables 16 to 18.
表１６～表１８に示すとおり、アラビアガムを含有する実施例６－１～実施例６－４、プルランを含有する実施例６－５～実施例６－８、大豆多糖類を含有する実施例６－９～実施例６－１２では、灰汁の発生及び成長がブランクと比較して目視で明らかなほど顕著に抑制がされ、且つ、食感や風味に影響はないことが認められた。上記の成分を２成分以上含有する実施例６－１３～実施例６－１６では、更に顕著な灰汁発生及び成長の抑制効果が認められた。これに対して、アルギン酸ナトリウムを用いた比較例６－１～比較例６－２では、ぬめりの発生があり、独特の風味を生じていたため、灰汁の発生及び成長の抑制効果と食感・風味の維持を共に満足する結果は得られなかった。 As shown in Tables 16 to 18, Examples 6-1 to 6-4 containing gum arabic, Examples 6-5 to 6-8 containing pullulan, and Examples containing soybean polysaccharide. In Examples 6-9 to 6-12, it was observed that the generation and growth of lye was significantly suppressed as compared to the blank, and there was no effect on the texture or flavor. In Examples 6-13 to 6-16 containing two or more of the above-mentioned components, even more remarkable effects of inhibiting lye generation and growth were observed. On the other hand, Comparative Examples 6-1 and 6-2 using sodium alginate were slimy and had a unique flavor. No results were obtained that satisfied the maintenance of both conditions.
［試験例７．動物性食材（レバー類）における灰汁発生及び成長抑制試験］
表１９の処方に従って、常法により、灰汁発生及び／又は成長抑制剤（実施例７－１）を調製した。具体的には、表１９の処方に従って各成分をイオン交換水に添加して、室温で１０分間混合することにより溶解させた。ブランクとして、イオン交換水のみの処方を用いた。
[Test Example 7. Lye generation and growth inhibition test in animal foods (livers)]
According to the formulation in Table 19, a lye generation and/or growth inhibitor (Example 7-1) was prepared by a conventional method. Specifically, each component was added to ion-exchanged water according to the recipe in Table 19, and dissolved by mixing at room temperature for 10 minutes. As a blank, a formulation containing only ion-exchanged water was used.
上記で調製した各試験液を４００ｍｌずつ、ビーカーに量り取り、沸騰するまで加熱した。沸騰後すぐに鶏レバーを１００ｇ添加し、８分間沸騰した状態を維持して茹でた。加熱後の様子を目視にて確認した。試験例１の評価基準に従い灰汁の発生及び成長を評価した。結果を表１９に併せて示す。また、ブランク、実施例７－１の結果について加熱後の写真を図２に示す。 400 ml of each test solution prepared above was weighed into a beaker and heated until it boiled. Immediately after boiling, 100 g of chicken liver was added and boiled while maintaining the boiling state for 8 minutes. The state after heating was visually confirmed. The generation and growth of lye was evaluated according to the evaluation criteria of Test Example 1. The results are also shown in Table 19. Furthermore, a photograph of the blank and the results of Example 7-1 after heating is shown in FIG.
表１９及び図２に示すとおり、アラビアガムを含有する実施例７－１では、灰汁の発生及び成長がブランクと比較して目視で明らかなほど顕著に抑制がされ、且つ、食感や風味に影響はないことが認められた。 As shown in Table 19 and Figure 2, in Example 7-1 containing gum arabic, the generation and growth of lye was significantly suppressed to the extent that it was visually obvious compared to the blank, and the texture and flavor were significantly reduced. It was found that there was no impact.
上記の実施例における結果から、アラビアガム、プルラン、大豆多糖類及びウェランガムからなる群より選択される一種以上の成分のうち、好ましい少なくとも２種の組み合わせは、以下のとおりである。 From the results in the above examples, preferred combinations of at least two of the components selected from the group consisting of gum arabic, pullulan, soybean polysaccharide, and welan gum are as follows.
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| WO2017030206A1 (en) | 2015-08-20 | 2017-02-23 | 三栄源エフ・エフ・アイ株式会社 | Welan gum-containing composition |
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