JPH03266958A - Method for accelerating browning reaction - Google Patents

Abstract

PURPOSE:To highly accelerate the browning of a food by subjecting the food to the browning reaction in the presence of nucleic acid or a substance relating thereto. CONSTITUTION:When a food is colored by a browning reaction, the browning reaction is performed in the presence of ribonucleic acid or a substance relating thereto consisting of deoxyribonucleic acid, a hydrolyzate thereof, such as inosine-5'-monophosphoric acid or guanosine-5'-monophosphoric acid, a saccharide phosphoric acid ester or cytosine, thereby permitting to highly accelerate the browning reaction, to reduce the amount of a reaction substrate when the reaction substrate is added to the reaction solution, and to relax the temperature and/or time of the reaction among the heating conditions.

Description

DETAILED DESCRIPTION OF THE INVENTION BACKGROUND OF THE INVENTION Technical Field This invention relates to improvements in methods for coloring foods by browning reactions. More specifically, the present invention relates to a method of promoting browning reactions. In other words, the present invention relates to a method for producing a browning food product.

It has been known for a long time that various foods undergo browning during processing or storage, and non-enzymatic browning occurs when the substrates are amino compounds and carbonyl compounds in the food. From a certain point, this browning reaction is called the aminocarbonyl reaction, and it is also called the Mayrad reaction, named after the researcher who revealed that the browning reaction observed in foods is due to the reaction of these reaction substrates. ing.

This browning occurs because most foods contain amino compounds such as amino acids and proteins, as well as carbonyl compounds or their precursors such as reducing sugars, fatty acids, and ascorbic acid. If this is not desired, it becomes a major problem in terms of food quality control, but there are also foods that actively utilize this browning effect. For example, baked goods, bread, chikuwa, fried satsuma, etc.

In the case of foods that actively utilize the browning reaction, it is not only necessary to rely on amino compounds and carbonyl compounds, which are reaction substrates, derived from the food concerned, but also to actively add these substrates to the food. It is also being done.

In the case of foods that actively utilize the browning reaction, the purpose of coloring is to impart so-called browning to enhance palatability, so it is necessary to brown the food easily and beautifully. Furthermore, since this reaction is accelerated by heating, it goes without saying that it is preferable that the heating for browning be carried out at a low temperature or for a short period of time.

<Prior art> From the above perspective, as a means to promote browning,
Possible methods include (a) using a large amount of a substrate for the reaction, (b) using a substrate that reacts easily, and (c) adding a substance that promotes the reaction.

However, method (a) changes the taste and physical properties of food,
Furthermore, this is not preferable from the viewpoint of increasing costs. As a means (b), it is known to use, for example, pentose such as xylose or ribose as a carbonyl compound or its precursor, or the commonly used xylose is expensive. As a means for (c), it may be possible to add metal ions such as iron and copper, which are known to have the effect of promoting browning reactions, but these metal ions can be added to the metal ions in the food. Although its use as a toughening agent for toughening is permitted, it is not suitable as an accelerator for browning reactions.

[Summary of the invention]

Summary of the Invention The present invention aims to provide a solution to the above-mentioned problems, and attempts to achieve this purpose by using a specific reaction accelerator.

That is, the method of accelerating a browning reaction according to the present invention is a method for producing a colored food by causing a browning reaction consisting of a reaction between an amino compound and a carbonyl compound in the food. The browning reaction is promoted in the presence of a nucleic acid-related substance consisting of (deoxy)ribonucleic acid or its melted product, or a sugar phosphate ester.
'-monophosphoric acid or guanosine-5'-monophosphoric acid, and when it is added into food, the amount of the nucleic acid-related substance added is 0.1% by weight in the food that should be subjected to the browning reaction. or more).

In addition, another method for promoting browning reaction according to the present invention is as follows:
A method for producing colored foods by causing a browning reaction in food, which consists of a reaction between an amino compound and a carbonyl compound, in which the browning reaction is carried out in the presence of added cytosine to promote the browning reaction. It is characterized by:

Effects> According to the present invention, the reaction between the amino compound and the carbonyl compound, that is, the browning reaction, is significantly accelerated. Therefore, the amount of reactive substrate added can be reduced and the heating conditions can be relaxed in terms of temperature and/or time.

One of the reaction accelerators used in the present invention is ribonucleic acid or deoxyribonucleic acid or its melted product, or a specific amine compound of nucleoside or nucleotide, so it is generally inexpensive, but it is recognized that it is particularly effective as a reaction accelerator. Uridine-5'-monophosphoric acid (5'
-UMP) and cytidine-5'-monophosphate (5
'-CMP) produces inosine-5'-mono-6 phosphate (5'-IMP) and guanosine-5' monophosphate (5'-GMP), which are useful as nucleic acid seasonings, by hydrolysis of ribonucleic acid. Since it is a by-product of industrial production, it can be said to be particularly inexpensive and easily available.

[Detailed description of the invention]

Browning reaction in food> The present invention is directed to a method of causing a browning reaction in food, which consists of a reaction between an amino compound and a carbonyl compound, to color the food. This is an improved version of this method.

Therefore, the browning itself of the food to be improved is essentially the same as that known in the art.

Therefore, first, target foods include, for example, the following:

(a) Fishery products: chikuwa, kamahoko, grilled plates, and others.

(b) Breads, double breads, sweet breads, French breads, and others.

(c) Other foods that are browned or browned using browning reactions that do not rely on enzyme reactions, such as kutsky, potato chips, rice crackers, rice crackers, soy sauce, and coffee.

If these foods do not contain sufficient amounts of amino and carbonyl compounds, either by themselves or as precursors, as substrates for the desired browning reaction, one or both of these substrates may be added to the food. You can also do that. In this case, the addition can be made not only to the minced fish in the case of seafood paste products and to the flour dough in the case of bread, but also selectively to the surface of these excipients.

The amino compounds and carbonyl compounds or their precursors to be added include, for example, amino acids such as glycine, alanine, valine, threonine, monosodium glutamate, etc., reducing sugars such as glucose, fructose, mannose, xylose, ribose, etc., fatty acids such as oleic acid, There are linoleic acid, linoleic acid, etc., ascorbic acid, and others.

Promotion of browning reaction> (1) Definition of "added" The present invention browns food, which is known per se, as described above, in the presence of added nucleic acid-related substances, etc. The purpose is to promote the browning reaction.

Here, "added" means to eliminate the promotion of browning that may be caused by nucleic acid-related substances, etc. that are naturally contained in the food. There are no restrictions on the manner of addition, as long as the nucleic acid-related substances, etc. are intentionally added.

Therefore, if there is a suitable precursor compound for the desired nucleic acid-related substance, etc., it can be added to food in that form and converted into the desired compound in situ by subsequent processing. This is also one of the "added" aspects of the present invention.

Also, when we say "added", we mean "addition" in addition to the case where the reaction accelerator is added to minced fish or dough so that the reaction accelerator is present substantially uniformly within the food. This includes the case where it is applied only or preferentially to the surface of the Surimi or Dough shaped product. Even if the reaction accelerator is uniformly present inside the food, if the heating conditions are different between the inside and the surface of the food, for example, if the surface is heated to a higher temperature, only the surface will brown. It goes without saying that change reactions may occur.

This is why the present invention specifies "in foods" without specifying the site of browning.

The nucleic acid-related substances added as reaction accelerators in the present invention may be 5'-IMP or 5'-GMP, but these are known to be added to foods as nucleic acid seasonings (food (added so that it exists inside). Therefore, in the case of these two types of nucleotides, when adding them into foods, the present invention sets limits on the amounts added in order to avoid conflicts with known examples (details will be described later).

(2) Browning reaction accelerator One of the browning reaction accelerators according to the present invention is (deoxy)
It is a nucleic acid-related substance consisting of ribonucleic acid or its melted product. Here, "(deoxy)ribonucleic acid" means both ribonucleic acid and deoxyribonucleic acid. Furthermore, the term "ice-melting product" means a product whose degree of polymerization of (deoxy)ribonucleic acid, which is a polymer, has significantly decreased due to ice melting.

Therefore, one example of ice-melting products is nucleotides or nucleosides which are the constituent units or "monomers" of these polymers, and another example is polymers of dimers or more of these.

In natural (deoxy)ribonucleic acid, the unit nucleoside is 3'
The unit nucleotide that is effective as a reaction accelerator in the present invention is the 2'-13' of the nucleoside.
-1 and 5' (in the case of ribose) or 3'- and 5'- (in the case of deoxyribose) may be phosphorylated.

The nucleotides of the present invention also include those in which at least one of the plurality of hydroxyl groups of the nucleoside is phosphorylated, and those in which the phosphorylation of a given hydroxyl group is more than monophosphorylation. It is something.

The nucleotide used as a reaction promoter in the present invention is 5'
- "(deoxy)ribonucleic acid" used as a reaction accelerator in the present invention since it is not limited to phosphoric oxides
corresponds to a polymer of such nucleotides, and includes bonding modes other than 3'-5' bonds.

Therefore, the "nucleic acid-related substance" in the present invention can also be defined as "a nucleoside, a nucleotide, or a polymer of nucleotide dimers or more."

Another browning reaction accelerator according to the present invention is a sugar phosphate ester. The sugar phosphate ester of the present invention is a sugar in which at least one of the plurality of hydroxyl groups of the sugar is phosphorylated, and a sugar in which the phosphorylation of a given hydroxyl group is more than monophosphorylation. It is inclusive. The types of sugars include monosaccharides to polysaccharides (monosaccharides and oligosaccharides are preferred).

1 2 Yet another browning reaction accelerator according to the present invention is a specific base among the bases that are constituents of nucleosides or nucleotides, that is, cytosine.

Representative examples of these reaction accelerators are as follows.

(A) Ribonucleic acid (B) Deoxyribonucleic acid (C) Adenosine-2'-monophosphate (2'AMP)
, adenosine-3'-monophosphate, adenosine-5
′-monophosphoric acid, cytidine-2′-monophosphoric acid (2
'-CMP), cytidine-3'-monophosphate, cytidine-5'-monophosphate, inosine-2'-monophosphate (2'-IMP), inosine-3'-monophosphate, inosine-5'-monophosphate , guanosine-2'-monophosphate (2'GMP), guanosine-
3'-monophosphoric acid, guanosine-5'-monophosphoric acid, thymidine-5'-monophosphoric acid (5'-TMP)
, uridine-2'-monophosphate (2'-UMP)
, uridine-3'-monophosphoric acid, uridine-5'-
Monophosphoric acid, deoxyadenosine-5'-monophosphoric acid (5'dAMP), deoxycytidine-57-monophosphoric acid (5'-dCMP), deoxyguanosine-5
'-monophosphoric acid (5'-dGMP), deoxyuridine-5'-monophosphoric acid (5'-dUMP)
and deoxyinosine-5'-monophosphate (5'
-dIMP)
nucleotides of species (D) at least one riboside selected from the group consisting of cytidine, deoxycytidine, deoxyinosine and deoxyadenosine (E) cytosine (F) glucose-1-phosphate (G-1-P) , glucose-6-phosphate (G-6-P), fructose-1
-phosphoric acid (F-1-P), fructosu6-phosphoric acid (
F-6-P), fructose 1,6-diphosphate (F-
1,6-DP), ribose-5-phosphate (R-5-P)
), galactose 1-phosphate (Gla-1-P).

3-4 These can be used together within each group and/or between groups. For example, non-regiospecific hydrolysis of ribonucleic acids will produce mixtures of various 5'-nucleotides, and such mixtures can be used in the present invention. In addition, if such ice thawing is insufficiently carried out, a mixture of nucleotide polymers with various degrees of polymerization (or even a mixture with unit nucleotides) will be produced, and the present invention also uses such mixtures. be able to. Considering that the typical method for producing nucleotides is by deicing (deoxy)ribonucleic acid, one of the preferred reaction accelerators is one consisting of nucleic acid-related substances in the form of a mixture as described above. I can do it. The nucleotides include 5'-UMP and 5'-UMP.
'-CMP can be mentioned as particularly preferred.

Nucleic acid-related substances such as those described above are known per se,
It can be obtained from known raw materials by known methods.

For example, (deoxy)ribonucleic acids include those derived from animals or plants, and can be obtained from each animal or plant. A typical (deoxy)ribonucleic acid is yeast (
In particular, RNA of brewer's yeast, baker's yeast, Torula yeast, etc.).

In the case of yeast RNA, for example, yeast cells are washed with water, extracted with hot saline, the cells are removed, and acid is added to the extract to precipitate the yeast RNA. ([Nucleic Acid Fermentation J, 197
6th year, edited by Amino Acid/Nucleic Acid Roundtable, Kodansha, p67-68
reference). Extraction may be performed using an alkali instead of salt (Japanese Patent Publications No. 51-37354 and No. 51-37355). In order to increase the purity of ribonucleic acid, for example, bacterial cells may be purified with mineral acid before extraction. Processing method (Special Publication Act 52-18
200), a method of treating a ribonucleic acid extract with protease (Japanese Patent Publication No. 42-17836), a method of treating a sodium polyacrylate solution (Japanese Patent Publication No. 46837-1987), etc. may be used in combination. The production of nucleotides or oligomers thereof by deicing (deoxy)ribonucleic acid is described in, for example, Nucleic Acids - Their Biology, Chemistry, and Physics, 56 (1963, Shozo Osawa et al., Koyo Shoten), pp.53-5.
It may be carried out by the method described in 5 or other methods.

Nucleobases such as cytosine can be obtained by thawing nucleic acids or corresponding nucleosides or nucleotides.

These nucleotides, nucleosides, nucleic acid bases, etc. can also be produced by fermentation methods.

Sugar esters such as glucose-1-phosphate can be obtained by extraction from animals and plants containing them. Alternatively, the sugar may be chemically phosphorylated.

It goes without saying that in the present invention, these nucleic acid-related substances, sugar phosphate esters, etc. may be used in the form of salts. Therefore, in the present invention, for example, the term "(deoxy)ribonucleic acid" includes its salts, such as alkali metal salts, alkaline earth metal salts, ammonium salts, and the like.

(3) Browning Treatment The browning reaction acceleration according to the present invention can be carried out by a method that is not essentially different from conventional browning treatments, except for the use of the browning reaction accelerator as described above.

The reaction accelerator may be added so that it is present substantially uniformly within the food (for example, it is added to minced fish meat or flour dough and kneaded), or it can be added to the excipient of minced fish meat or flour dough. It may also be applied to the surface. As mentioned above, an amino compound and/or a carbonyl compound, which are substrates for the browning reaction, may be added, but in that case, they may be mixed with a reaction promoter.

The amount of the nucleic acid-related substance, etc. as a reaction promoter may be at any desired level. Since these reaction promoting effects are generally strong, addition of a small amount is generally sufficient. However, from the viewpoint of reducing the amount of the browning reaction substrate added or easing the heating conditions, a relatively large amount may be added.

When the reaction accelerator is substantially uniformly present in the food, the amount added is 0.05 to 2% by weight in the food.
, preferably 0. It is normal for the amount to be 1% to 1% (based on the finished weight of the food).

When the nucleic acid-related substance used as a reaction accelerator is 5'IMF or 5'-GMP, it may not be possible to distinguish it operationally from when it is added as a nucleic acid seasoning. Therefore, in order to differentiate from known examples, when 5'-IMP or 5'-GMP is added so as to be present substantially uniformly within the food, when it is added in such a manner as a seasoning. The upper limit of the amount added is 0.09% by weight.
Higher amounts shall be added, ie at least 0.1% by weight, in particular at least 0.2% by weight.

In any food browning process, other than adding nucleic acid-related substances, raw materials such as fish paste, salt, sugar, flour, seasonings, etc. may be the same as in normal cases, and the manufacturing method may be the same as usual. That's fine. However, when adding nucleotides, it is best to add them as late as possible in order to reduce the effect of phosphatase (which has dephosphorylation activity) activity, and the temperature at the time of addition should be kept low. is desirable. In addition, in the process of browning, coloration is more likely than usual, so care must be taken with the heating temperature and heating time (coloration is achieved at a lower temperature and in a shorter time than in the conventional method).

Note that in the present invention, "browning treatment" does not necessarily mean a treatment for only browning. This is because browning is accelerated by heating, so heating foods for cooking etc. usually results in browning.

Experimental Examples The following experimental examples are for specifically explaining the present invention.

The reagents used in the experiment are as follows.

(a) Ribonucleic acid: Tokyo Chemical Industry ■Ribonucleic acid (derived from yeast) (b) Deoxyribonucleic acid sodium salt SIGMA C1! EMICAI, Co, TYPE II
I (c) 5'-IMP: SICMA CII
EMICAL Co or Yamasa soy sauce■ (-1-) 5'-TMP: SIGMA CI
IIEMICAL C.

9 0- (e) Other nucleic acid substances, Yamasa soy sauce (f) Other reagents; Wako Pure Chemical Industries Using.

Reference Example 1 2.4% glucose solution, 2.4% glycine solution, or a solution containing 2.4% each of glucose and glycine, and adding uridine-5'-monophosphoric acid (5'-UM) to these solutions.
A solution in which P) was dissolved to a concentration of 0.61% was autoclaved (121°C).

15 minutes), and measured the absorbance of the solution before and after the reaction at OD430.
Table 1 shows the increase in absorbance at 1 jlll nm.

Addition of 5'UMP to a solution containing glucose and glycine significantly accelerated browning.

Reference Example 2 2.4% glucose solution, 2.4% glycine solution, or a solution containing 2.4% each of glucose and glycine, and adding 0 glucose-6-phosphate (G-6-P) to these solutions
, autoclave the solution dissolved to 1% (
], 21° C., 15 minutes), and the absorbance of the solution before and after the reaction was measured at 0D43Or+m, and the increase in absorbance is shown in Table 2.

Addition of G-6-P to a solution containing glucose and glycine significantly accelerated browning.

2] 2 Reference Example 3 In a solution containing 2.4% each of glucose and glycine, 0.0% of the nucleic acid-related substances or sugar phosphates shown in Table 3 were added.
Dissolve it to a concentration of 1% and autoclave it (1,2
10C for 15 minutes), and the absorbance of the solution before and after the reaction was measured at O
The increase in absorbance, measured at D430nm, is shown in Table 3.

Table 3 Nucleic acid-related substances or sugar phosphate esters 3 4 Both cases showed marked acceleration of browning.

Reference Example 4 5'- to a solution containing 2.4% each of glucose and glycine
Dissolve UMP to the concentration shown in Table 4 (g/100cc of solution) and autoclave (121°C, 15 minutes)
The absorbance of the solution before and after the reaction was measured at OD430 nm, and the increase in absorbance is shown in Table 4.

Table 4 Promotion of browning reaction by different concentrations of 5'-UMP The reaction was carried out at pH 6. 2'(3') indicates a mixture of 2' and 3' nucleotides.

Various nucleic acid-related substances or sugar phosphate esters 0.01
The browning reaction was accelerated even at a concentration as small as 5'%.

UMP 6 Reference Example 5 Various sugars shown in Table 5 were added to a 2.4% glycine solution at 0.0%.
5% solution and 5'-
A solution in which UMP was dissolved to a concentration of 0.1% was subjected to autoclave treatment (121°C, 15 minutes), and the absorbance of the solution before and after the reaction was measured at OD430 nm, and the increase in absorbance is shown in Table 5. Ta.

Table 5 Effect of 5'-UMP on various sugars to promote browning reaction When 5'-UMP was added to sugars serving as substrates for aminocarbonyl reactions, the reaction was promoted.

Reference Example 6 A solution containing 1.2% each of xylose and glycine and 0.0% of 5'-UMP added to these solutions. A solution dissolved to a concentration of 1% was heated in a water bath, and the absorbance of the solution was changed over time to O
The change in absorbance was measured at D430nm and is shown in Table 6.

Table 6 5' - Promotion of browning reaction by UMP 5' -
Due to the addition of UMP, the browning reaction progressed significantly in a short heating time.

Example 1 In the production of grilled kamaboko, unsalted surimi of pollock cod 1
000g, salt 27g1 sugar 30g1 potato starch 70g
1 Monosodium glutamate 7g 1 Mirin 30g 1 Egg white 6
0g were sufficiently rubbed together, and to the 200g, predetermined amounts of each substance shown in Table 7 were added and thoroughly mixed again. These were placed in a mold and heated in a steamer for 10 minutes. After further cooling, it was heated in a toaster oven for 7 minutes to obtain a product.

The baked color of the obtained grilled kamaboko was evaluated by 10 judges.

Among the three types in Table 7, the one considered most preferable was given one point.

*: Yeast Candida utNjs with 4% glucose
The cells were cultured aerobically at 30° C. for 48 hours in a medium containing 4% peptone and 2% yeast extract. After collecting the bacterial cells and washing them with water,
Ribonucleic acid was extracted using 5% saline at 95°C for 2 hours. After cooling, centrifugation was performed to obtain a supernatant, to which concentrated hydrochloric acid was added to precipitate ribonucleic acid, and after washing with cold water, 10% Na
After dissolving the solution by adjusting the pH to 6 with an OH solution, it was lyophilized and used.

The products to which ribonucleic acid or 5'-UMP were added showed more favorable browning than those to which these were not added.

Example 2 In the production of grilled kamaboko, unsalted surimi of pollock cod 1
000g, salt 27g1 sugar 30g1 potato starch 70g
1 Monosodium glutamate 7g 1 Mirin 30g 1 Egg white 6
0 g were sufficiently rubbed together, and to the 200 g, predetermined amounts of each substance shown in Table 8 were added and thoroughly mixed again. These were placed in a mold and heated in a steamer for 10 minutes. After further cooling, it was heated in an ozone toaster for 7 minutes to obtain a product.

The baked color of the obtained grilled kamaboko was evaluated by 10 judges. The results are shown in Table 8.

9-0 The product was heated for 8 minutes according to Table 8. The baked color of the obtained grilled kamaboko was evaluated by 10 judges. The results are shown in Table 9.

Among the three types in Table 9, the one considered the most preferable was given one point.

The products to which G-6-P or R-5-P was added showed a more preferable baked color than those to which they were not added. However, R
-5-P added was colored orange after being heated in a steamer.

Example 3 In the production of grilled kamahoko, unsalted surimi of pollock cod 1
000g, salt 27g1 sugar 30g1 potato starch 70g
1 Monosodium glutamate 7g 1 Mirin 30g 1 Egg white 6
0g were thoroughly rubbed together, placed in a mold, and heated in a steamer for 10 minutes. After cooling, the pieces were cut into appropriate sizes, and 0.5 ml of the solution shown in Table 9 was applied per 100 cm, and the one considered the most preferable among the four types of toaster ovens was evaluated as one point.

The objects coated with a mixed solution of 0.4% 5'-UMP and 5% glucose or the 1% 5'-UMP solution exhibited more favorable baking color than those coated with other solutions.

Example 4 In the production of kutsky, 400 g of soft flour, 120 g of unsalted butter, 160 g of sugar, 2 g of baking powder, 2 g of salt, and 2 eggs were mixed together, and a predetermined amount of each substance shown in Table 10 was added to 100 g of the mixture. and mixed again.

These were heated in a toaster oven for 4 minutes to obtain a product. The browning color of the obtained kutsky was evaluated by 10 judges. The results are shown in Table 10.

Among the four types in Table 10, the one considered the most preferable was given one point.

The mixture of 5'-UMP and glucose and the mixture of 5'-UMP and 5'-UMP showed more favorable browning than the other products.

Claims (1)

[Scope of Claims] 1. A method for producing colored foods by causing a browning reaction consisting of a reaction between an amino compound and a carbonyl compound in food, in which the browning reaction is carried out by adding (deoxy)ribohydrate to the food. Promote the browning reaction by carrying out the browning reaction in the presence of a nucleic acid-related substance consisting of a nucleic acid or its hydrolyzate or a sugar phosphate ester (only if the nucleic acid-related substance is inosine-5'-monophosphate or guanosine-5' - If monophosphoric acid is added inside the food,
A method for promoting a browning reaction, characterized in that the amount of the nucleic acid-related substance added is such that the content in the food to be subjected to the browning reaction is 0.1% by weight or more. 2. In a method for producing colored foods by causing a browning reaction consisting of a reaction between an amino compound and a carbonyl compound in food, the browning reaction is carried out in the presence of added cytosine. A method for promoting a browning reaction.