JPH02283251A - Ingredient for 'mazegohan' and production thereof - Google Patents

Abstract

PURPOSE:To prepare an ingredient for MAZEGOHAN (cooked rice mixed with vegetables and meat or fish) having excellent preservability and taste by compounding a decomposed chitosan to a seasoning, mixing the mixture to an ingredient material and sterilizing the obtained mixture by heating at or below a specific temperature. CONSTITUTION:The objective ingredient for MAZEGOHAN is prepared by compounding a decomposed chitosan to a seasoning, mixing the mixture to an ingredient material and thermally sterilizing the obtained mixture at <=100 deg.C.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a mixed rice base and a method for producing the same, and more specifically to a mixed rice base containing a chitosan decomposition product that has excellent preservability and taste. and its manufacturing method.

[Conventional technology and problems to be solved by the invention] The sources of mixed rice include ■ Mixed rice prepared by mixing rice or barley with cooked rice as stipulated in Ministry of Agriculture, Forestry and Fisheries Notification No. 340. There are two types: 1) rice or barley prepared to be cooked and prepared for consumption; and 2) rice or barley prepared to be cooked and prepared for consumption. Generally speaking, they are called mixed rice, cooked rice, and stir-fried rice.

Due to the recent development of the restaurant industry and the trend towards easier meals at home, there is a demand for mixed rice ingredients that combine seasonings and ingredients and have excellent storage stability. Generally, mixed rice ingredients are preserved by drying or heat sterilization. However, when dried, the taste of ingredients such as carrots, bracken, and bamboo shoots changes, and the original flavor and texture cannot be obtained. In addition, there are two types of heat sterilization: retort sterilization at temperatures above 100°C, and heat sterilization at temperatures below 100'C.
Although retort sterilization has excellent preservative properties, the heating has a large effect on the ingredients, resulting in deterioration of flavor and significant softening of the texture, resulting in loss of the original flavor of the ingredients.

It has the disadvantage that physical properties are impaired. On the other hand, although heat sterilization at temperatures below 100°C is excellent at retaining the physical properties of ingredients, it is necessary to add large amounts of acidulants such as vinegar and citric acid to lower the pH and add large amounts of salt, etc. to prevent spoilage. It is necessary to add ingredients to give a rich flavor and improve preservative properties, and also to add synthetic preservatives. It has the disadvantage of being too strong in taste and difficult to eat. In addition, consumers have become increasingly distrustful of the safety of synthetic preservatives in recent years, and their use tends to be avoided. Unauthorized.

[Means to solve the problem]

Therefore, the inventors of the present invention have conducted extensive research to solve the above-mentioned drawbacks, and have found that if chitosan decomposed products are added and heat sterilized at a temperature of 100"C or less, the pH can be specially adjusted and flavored.
The present inventors have discovered that it is possible to produce a mixed rice base with excellent preservative properties and texture retention of the physical properties of ingredients, and a good taste, without performing operations such as alization, and have completed the present invention.

That is, the present invention involves mixing the base of mixed rice characterized by containing a decomposed product of chitosan, ingredients, and seasonings, heat-sterilizing the resulting mixture, and removing the base of the mixed rice. To provide a method for producing a mixed rice base, which is characterized in that a chitosan decomposition product is blended with a seasoning and heat sterilized at a temperature of 100° C. or less.

Chitosan used in the present invention can be used for crustaceans such as shrimp and crabs,
Chitin, which is known as a component of the integumentary skeletal tissues of lower animals such as insects and shellfish, and as a cell wall component of fungi, is used as a raw material, and is obtained by deacetylating it using conventional methods such as alkali treatment. Also, patent application Hei 1-5136
Chitosan with an increased degree of deacetylation as described in Specification No. 1 can also be used.

The chitosan decomposition products used in the present invention include:
Acid hydrolyzate obtained by hydrolyzing chitosan with acetic acid, hydrochloric acid, etc. described in Specification No. 2-284192 and Japanese Patent Application No. 136206 and Japanese Patent Application No. 1218-1983
Specification No. 52, Japanese Patent Application No. 136206 and No. 1
Chitosanase and papain described in No.-51361.

Enzyme hydrolysates obtained by hydrolyzing chitosan with enzymes such as cellulase and pectinase can be used.

It is also possible to mix the above chitosan decomposition product with an acetic acid-containing liquid, such as vinegar, and add it to the base of mixed rice. Since only a small amount of the ingredient can be added, the influence of sour taste and odor on the flavor can be suppressed, and the storage stability can be improved. As the acetic acid-containing liquid to be mixed with the chitosan decomposition product, vinegar is particularly preferable from the viewpoint of flavor. In addition, when mixing an acetic acid-containing liquid with a chitosan decomposition product, Japanese Patent No. 959222
As per the manufacturing method of vinegar solution described in the No. 1, etc., 1 part of the weight of acetic acid is mixed with 2 parts of eggshell and 1 part of bicarbonate of soda and caustic soda.
Vinegar solution prepared by adding seeds or two or more substances to vinegar at a ratio of 0.29 to 1.10 so that the weight percent of acetate is higher than the weight percent of acetic acid? &
(However, when adding eggshell or bicarbonate soda alone, add 0.60 to 1.1 O, and when adding caustic soda alone, mix vinegar solution prepared by adding to vinegar at a ratio of 0.29 to 0.53). By adding it, the influence of sour taste and sour odor on flavor can be further suppressed, and the storage stability is improved.

The amount of chitosan decomposed product added is 0.02 to 0.4% (w/
w) is desirable. If the amount added is too small, the preservative effect will not be sufficient, and if the amount added is too large, the astringent taste characteristic of chitosan will develop, adversely affecting the flavor. Also, regarding the timing of addition, it may be added to the seasoning liquid used as the base of mixed rice and combined with the ingredients, or it may be added to a mixture of the seasoning liquid and ingredients.

Heat sterilization of the mixed rice base to which chitosan decomposition products have been added is carried out at 100°C or lower, usually 60 to 100°C, preferably at 100°C or lower, after filling the mixed rice base into a container such as a bag and sealing it. It is carried out at 80-100°C.

The heating time varies depending on the shape of the contents, the size of the container, etc., but it should be set so as to kill microorganisms with low heat resistance such as yeast, mold, and lactic acid bacteria in the contents, preferably Bacillus and other microorganisms. It is best to kill all but the heat-resistant spore bacteria. By performing this heat sterilization treatment, the preservative effect of the decomposed chitosan product can be further enhanced, and the preservability can be improved.

〔Example] Next, the present invention will be explained by examples.

Experimental Example 1 Chitosan (manufactured by Tokyo Chemical Industry Co., Ltd.) 2% by weight was added to 3% (
The chitosan solution was dissolved in an acetic acid solution (w/v), and hydrolyzed by heat treatment under pressure at 12 BiC for 60 minutes. Next, it was neutralized using sodium hydroxide to obtain a chitosan decomposition product.

Using the obtained chitosan decomposition product, the antibacterial effect was investigated with and without heat sterilization treatment. General viable bacteria in bouillon medium (50g of meat extract).

Polyheptone 50g, NaCl! , 25g, 1f distilled water
fi: pH 6,0), YM for yeast fungi and molds
Using a culture medium, add chitosan decomposition product to each medium so that it has the final specified concentration shown in Table 1, and incubate at 121"C for 15 minutes.
Sterilized for minutes. After subjecting the test bacteria shown in Table 1 to the corresponding liquid medium, add lXl0' to the above medium.
The cells were inoculated at a concentration of 100 cells/ml and heat sterilized at 80°C. The treatment time was maintained for 30 minutes after the liquid temperature reached 80°C. Next, the cells were cultured at 30° C. for 5 days, and after the culture, the number of bacteria was measured.

The results are shown in Table 1. For molds, the number of spores was measured.

As is clear from the table, it was found that adding chitosan decomposition product and heat sterilization increases its antibacterial effect and improves preservability.

Experimental Example 2 Using bracken, changes in physical properties due to heat sterilization were investigated. Second
After the bracken was treated under the heating conditions shown in the table, the shape and physical properties of the bracken were observed and evaluated.

As is clear from Table 2, when the bracken is heated under pressure at a temperature exceeding 100'C, its structure collapses and it becomes extremely soft, making it unusable. On the other hand, heating at 100° C. or lower can maintain good physical properties.

Example 1 Chitosan (manufactured by Tokyo Chemical Industry Co., Ltd.) 2% by weight was added to 3% (
w/v) in an acetic acid solution to make a chitosan solution.
Hydrolysis was carried out by pressurizing and heating at C for 60 minutes. Next, the mixture was neutralized using sodium hydroxide to obtain a chitosanic acid decomposition product (A).

10 kg of ingredients mixed with bracken cut into strips, 2 spring carrots, sliced bamboo shoots, and sliced shiitake mushrooms, 1.4 kg of soy sauce, 2 kg of sugar, 0.4 kg of bonito stock, 0.1 kg of salt, 0.1 kg of monosodium glutamate
and chitosanic acid decomposition product (8) in the amount shown in Table 3, and water was added to prepare a seasoning solution weighing 10 kg. Pack 250g each of these ingredients and seasoning liquid into a bag and heat at 80°C for 9 minutes.
Heat sterilization treatment was performed for 0 minutes to obtain a mixed rice mixture. In addition, as a control, ingredients and seasoning liquid with the same composition except that chitosanic acid decomposition product (A) was not added were used, and heat sterilization was performed at 80 ° C. for 90 minutes (0),
(P) treated at 95℃ for 60 minutes, 3 at 115℃
Three samples were prepared, one treated for 0 minutes (Q).

Ten samples each of the obtained mixed rice and the control were stored in a thermostat at 30° C., and a microbial test was conducted after 30 days. In addition, the taste was evaluated by mixing the 1-day-old samples with 3 kg of rice. The results are shown in Table 3.

As is clear from the table, the amount of chitosan added (as solid content), which has a preservative effect and does not affect the physical properties and taste of ingredients, is 0.02 to 0.4 in the total amount of mixed rice. %(
(to Xiong) was found to be preferable.

In addition, in both the controls (0) and (P), no softening or crumbling of the ingredients was observed, but the preservatives were insufficient, and they exhibited @ numbers, and in (Q), there was no rotting, but the ingredients softened and crumbled. occurs,
It tasted bad.

Example 2 500 g of the same ingredients as in Example 1, 1.4-1 soy sauce, 2 kg of sugar, 0.4 kg of bonito stock, and 0.1 kg of salt.

0.1 kg of sodium glutamate, 0.2 ffi of chitosanic acid decomposition product (A) obtained in Example 1, and vinegar (
Add 500g of seasoning liquid to which 0.11 (acidity 1O%) was added, add water to make 10kg, pack it in a bag, seal it, and heat sterilize it at 80℃ for 90 minutes to make mixed rice. and obtained a prototype (1). In addition, as a control, a control product (R) was obtained in the same manner as above using ingredients and seasoning liquid having the same composition as above, except that no vinegar was added.

10 samples each of the obtained prototype and control product were heated at 30°C.
After 30 days and 260 days.

Microbial changes after 90 days were examined. In addition, each bag was mixed with 3 kg of rice for taste evaluation.

The results are shown in Table 4.

As is clear from the table, it was found that the combined use of chitosanic acid decomposition product (A) and vinegar improved the preservability compared to the case of using chitosanic acid decomposition product alone. The taste was also good, with no sour taste or sour odor.

Example 3 500 g of chitosan was added to commercially available vinegar (acetic acid acidity 4.2% (W/
V)) Dissolved in 10 f. Next, Sumi Team AP
2 (manufactured by Shin Nihon Kagaku Kogyo ■) was added, and the mixture was allowed to react slowly for 6 hours in a 50'C thermostatic water bath with stirring. After the reaction was completed, the mixture was kept in boiling water for 5 minutes to inactivate the enzyme, and the chitosan enzyme A decomposition product (B) was obtained.

10kg of ingredients mixed with shimeji mushrooms, nameko mushrooms, sliced shiitake mushrooms, and flat mushrooms, and 2kg of light soy sauce.

Sand + 1 kg of JH, bonito stock O: 3 kg, shiitake mushroom extract 0.2 kg, monosodium glutamate 0.1 kg, chitosan enzyme decomposition product (B) 0.24 ffi, and vinegar (
Add water to 0.4 f of a vinegar solution (acetic acid concentration: approx. 4%, acetate concentration: approx. 8%) prepared by adding 0.75 kg of eggshells and 1.08 kg of bicarbonate of soda to 25°C and mixing well. I made a kg of seasoning liquid. This ingredient 50
0g and 250g of the seasoning liquid were packed in a bag and heat sterilized at 95°C for 60 minutes to obtain a prototype of stir-fried rice (2). In addition, as a control, a control product (S) was prepared in the same manner as above using ingredients and seasoning liquid with the same composition as above except that chitosan enzymatic decomposition product (B) and vinegar solution were not added.
A control product (T) was obtained in the same manner as above using ingredients and seasoned barley having the same composition as above, except that no vinegar solution was added.

10 samples each of the obtained prototype and control product were heated at 30°C.
After 30 days and 60 days.

Microbial changes after 90 days were examined. In addition, to evaluate the taste, fried rice was prepared at a ratio of 3 kg of rice per bag, and a tasting evaluation was conducted. The results are shown in Table 5.

As is clear from the table, the control product (S) was in a state of spoilage after 30 days, but the control product (T) had no spoilage due to microbial growth even after 90 days, and the taste was good. .

Furthermore, the prototype (2) showed better antiseptic properties than the control product (T). Therefore, it was found that by using a vinegar solution in combination, the preservability was improved compared to the case of using chitosan enzymatically decomposed product alone.

Example 4 Glucose 10% (W/V), peptone 2%, ammonium sulfate 0.2%, potassium nitrate 0.2%, magnesium sulfate (heptahydrate) 0.05%, calcium chloride (dihydrate) 0 Medium containing .05% 20/30, pH 4,5
ffi capacity fermenter, heat sterilized, cooled, and then placed on potato dextrose agar medium (manufactured by Merck & Co., Ltd.) at 30°C.
Absidia coerulea (eight bsid) grown for a week
ia coerulea) I F 0 4435 strain spores were inoculated, 2B'C, aeration 20f/m
Culture was performed for 3 days at a stirring speed of 150 rpm.

After adding 4% (w/v) aqueous sodium hydroxide solution 62 to 298 g of the obtained bacterial cells and treating at 100°C for 1 hour, the bacterial cells were separated, and further 4% sodium hydroxide aqueous solution 61 was added. It was treated at 100°C for 1 hour. After the obtained alkali-treated bacterial cells were squeezed and separated, the remaining sodium hydroxide suspended in water was neutralized with hydrochloric acid and washed with water. Next, 77.8 g of the obtained alkali-treated bacterial cells were mixed with 2% (w/v
) After suspending in acetic acid 501 and crushing with a homogenizer to dissolve solubilized components, insoluble components were removed by centrifugation. The obtained acetic acid extract was adjusted to pH 8 with sodium hydroxide.
, 5, and the resulting precipitate was washed with water to obtain bacterial cell extract 59.6.
I got g.

Next, the bacterial cell extract containing chitosan as a main component obtained above was hydrolyzed by the following method. 30g of bacterial cell extract 4
．． It was dissolved in a 5% acetic acid solution (900%) and subjected to pressure heat treatment at 120° C. for 60 minutes to perform hydrolysis. Then,
After adjusting the pH to 4.5 with sodium hydroxide, water was added to bring the total amount to 10,100O. The precipitate formed at this point was removed by filtration to obtain a chitosan decomposition product (C). On the other hand, 30 g of bacterial cell extract was added to 90 g of 4.5% (w/v) acetic acid solution.
Dissolve in 0 ml of pectinase enzyme agent Sumizyme AP.
2 (manufactured by Shin Nihon Kagaku Kogyo ■) was added thereto, and the mixture was reacted for 20 hours with slow stirring in a constant temperature water bath at 55°C.

After the reaction is complete, keep it in boiling water for 5 minutes to inactivate the enzyme.
After adjusting the pH to 4.5 with sodium hydroxide, water was added to bring the total volume to 1000 ml to obtain a chitosan decomposition product (D).

1 kg of ingredients mixed with thin round slices, carrots cut into strips, konnyaku, sliced shiitake mushrooms, and wood ear mushrooms
and 4 kg of soy sauce, 1 kg of sugar, 0.5 kg of bonito extract,
Mirin 0.2kg, salt 1kg, monosodium glutamate 0.1kg and chitosan decomposition product (C) 0.67jl
! A seasoning liquid was made by adding water to make a total weight of 10 kg. Pack 500g of these ingredients and 500g of seasoning liquid into a bag and heat to 60℃ at 90℃.
A prototype of cooked rice (3) was obtained by heat sterilization for a minute. In addition, a prototype (4 ) was obtained. Furthermore, as a control, a control product (U) was obtained in the same manner as above using a seasoning liquid and ingredients having the same composition as above, except that no chitosan decomposition product was added.

10 samples each of the obtained prototype and control product were heated at 30°C.
After 30 days and 60 days.

Microbial changes were examined after 90 and 120 days. In addition, the taste was evaluated by cooking the rice at a rate of 2 sho (2 sho) per bag. The results are shown in Table 6.

As is clear from the table, the control product (U) exhibited spoilage after 120 days, and some of the ingredients were found to have softened and crumbled.

However, prototypes (3) and (4) did not spoil and showed good storage stability, and although browning progressed due to storage time and the temperature of 30°C, the physical properties of the ingredients were well maintained and the results were good. there were.

(Effects of the Invention) According to the present invention, mixed rice bases with excellent taste and safe storage stability can be obtained.The mixed rice bases of the present invention can be used in the restaurant industry and in general households. It is expected that it will be put to good use.

Claims (3)

[Claims] (1) A mixed rice base characterized by containing a decomposed product of chitosan. (2) A mixed rice base characterized by containing a chitosan decomposition product and vinegar. (3) When ingredients and seasonings are mixed and the resulting mixture is heat sterilized to produce a mixed rice base, chitosan decomposition product is blended with the seasoning and heated at a temperature of 100°C or less. A method for producing mixed rice bases characterized by sterilization.