JPH06253795A - Production of preservative food - Google Patents
Production of preservative foodInfo
- Publication number
- JPH06253795A JPH06253795A JP7512293A JP7512293A JPH06253795A JP H06253795 A JPH06253795 A JP H06253795A JP 7512293 A JP7512293 A JP 7512293A JP 7512293 A JP7512293 A JP 7512293A JP H06253795 A JPH06253795 A JP H06253795A
- Authority
- JP
- Japan
- Prior art keywords
- chain fatty
- fatty acid
- acid triglyceride
- weight
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、保存中における中鎖脂
肪酸トリグリセリドの分解を有効に防止することができ
る保存食品の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing preserved foods which can effectively prevent the decomposition of medium-chain fatty acid triglycerides during storage.
【０００２】[0002]
【従来の技術】昨今、種々の栄養素に着目し、特定の添
加物を含有する食品について、多数の提案がなされてい
る（特開平１−１５７３５９号、特開平４−３０７７９
号等）。2. Description of the Related Art In recent years, many proposals have been made for foods containing specific additives, paying attention to various nutrients (JP-A-1-157359 and JP-A-4-30779).
Etc.).
【０００３】本発明者等は、こうした添加物の中で、腸
からの吸収効率が高く、また、速やかに代謝され、極め
て早くエネルギーとなり、体力増強作用、コレステロー
ルの低下作用等が見込まれるとの理由から中鎖脂肪酸ト
リグリセリドに着目した。従来、中鎖脂肪酸トリグリセ
リドを含有する食品については、特公昭６２−１５１６
６号、特開昭６３−７１１５３号等に開示がある。Among these additives, the present inventors believe that they are highly absorbed from the intestine, rapidly metabolized into energy very quickly, and are expected to have a physical strength-enhancing effect and a cholesterol-lowering effect. For this reason, we focused on medium-chain fatty acid triglycerides. Conventionally, regarding foods containing medium-chain fatty acid triglyceride, Japanese Patent Publication No. 62-1516
No. 6, JP-A-63-71153 and the like.
【０００４】しかしながら、こうした従来の中鎖脂肪酸
トリグリセリドを含有する食品は、調製後直ちに喫食す
れば問題ないがこれを保存すると、保存中に不快臭が発
生し、風味が劣化するとの問題点があった。However, such conventional foods containing medium-chain fatty acid triglycerides are not problematic if they are eaten immediately after their preparation, but if they are stored, an unpleasant odor is generated during storage and the flavor is deteriorated. It was
【０００５】こうした問題点を解決する技術として、本
出願人は、中鎖脂肪酸トリグリセリドを含有する食品
に、更に香辛料を含有させることにより、保存中におけ
る風味の劣化を防止する技術について既に出願してい
る。As a technique for solving these problems, the present applicant has already applied for a technique for preventing the deterioration of flavor during storage by adding a spice to a food containing a medium chain fatty acid triglyceride. There is.
【０００６】[0006]
【発明が解決しようとする課題】しかしながら、中鎖脂
肪酸トリグセリドを含有する食品に、更に香辛料を含有
させた場合、保存中に中鎖脂肪酸トリグセリドが分解
し、それに起因して異味・異臭が発生するとの問題に遭
遇した。However, when a food containing medium-chain fatty acid triglyceride further contains a spice, the medium-chain fatty acid triglyceride is decomposed during storage, which causes off-taste or off-flavor. I encountered the problem.
【０００７】そこで、本発明者等は上記問題点を解決す
べく鋭意研究を行った結果、中鎖脂肪酸トリグセリドの
分解は香辛料中のリパーゼ等の酵素に起因するものであ
り、また、香辛料以外にもこうした酵素を含有する原料
を使用した場合には上記と同様な問題が発生するとの知
見を得た。本発明は、上記した知見を基に完成されたも
のである。[0007] Therefore, as a result of intensive studies by the present inventors to solve the above problems, the decomposition of the medium-chain fatty acid triglyceride is caused by enzymes such as lipase in spices, and other than spices It was also found that the same problem as above occurs when a raw material containing such an enzyme is used. The present invention has been completed based on the above findings.
【０００８】[0008]
【課題を解決するための手段】本発明の第１のものは、
中鎖脂肪酸トリグリセリドを含有する保存食品を製造す
るに際して、予め酵素を含有する原料に酵素失活処理を
施すことを特徴とする保存食品の製造方法を提供する。The first aspect of the present invention is as follows.
Provided is a method for producing a preserved food, which comprises subjecting a raw material containing an enzyme to an enzyme deactivating treatment in advance when producing a preserved food containing a medium chain fatty acid triglyceride.
【０００９】本発明の第２のものは、中鎖脂肪酸トリグ
リセリドを含有する保存食品を製造するに際して、中鎖
脂肪酸トリグリセリドを含有する食品を調製した後、該
中鎖脂肪酸トリグリセリドを含有する食品に酵素失活処
理を施すことを特徴とする保存食品の製造方法を提供す
る。A second aspect of the present invention is to prepare a preserved food containing a medium chain fatty acid triglyceride, after preparing a food containing a medium chain fatty acid triglyceride, and then applying an enzyme to the food containing the medium chain fatty acid triglyceride. Provided is a method for producing a preserved food, which comprises performing a deactivation treatment.
【００１０】以下、本発明の内容について詳細に説明す
る。The contents of the present invention will be described in detail below.
【００１１】本発明でいう中鎖脂肪酸トリグリセリド
（以下ＭＣＴという）は、一般式The medium-chain fatty acid triglyceride (hereinafter referred to as MCT) in the present invention has the general formula
【化１】 ［化１の式中、Ｒ1、Ｒ2及びＲ3は、同一又は異なって
中鎖脂肪酸残基であるアルキル基を示す。］で表され
る。ＭＣＴに対応する好ましい中鎖脂肪酸は、炭素数が
６から１２の直鎖又は分枝鎖脂肪酸で飽和又は不飽和脂
肪酸である。より好ましいものは、これらの内の飽和直
鎖脂肪酸である。具体的には、カプロン酸、ヘプタン
酸、カプリル酸、ペラルゴン酸、カプリン酸、ラウリン
酸等を挙げることができる。好ましく使用できるＭＣＴ
としては、カプリル酸トリグリセリド、ジカプリル酸カ
プリン酸トリグリセリド、カプリン酸トリグリセリド、
ジカプリン酸カプリル酸トリグリセリド、カプロン酸ト
リグリセリド、カプロン酸カプリル酸カプリン酸トリグ
リセリド、ペラルゴン酸トリグリセリド、カプリン酸ト
リグリセリド、ラウリン酸カプリン酸カプリル酸トリグ
リセリド、カプロン酸ヘプタン酸カプリル酸トリグリセ
リド等を挙げることができる。[Chemical 1] [In the formula of Chemical formula 1, R 1 , R 2 and R 3 are the same or different and each represents an alkyl group which is a medium chain fatty acid residue. ]] Is represented. Preferred medium chain fatty acids corresponding to MCT are straight chain or branched chain fatty acids having 6 to 12 carbon atoms and saturated or unsaturated fatty acids. More preferred among these are saturated straight chain fatty acids. Specific examples thereof include caproic acid, heptanoic acid, caprylic acid, pelargonic acid, capric acid, and lauric acid. MCT that can be preferably used
As, caprylic acid triglyceride, dicaprylic acid capric acid triglyceride, capric acid triglyceride,
Examples thereof include caprylic acid diglyceride triglyceride, caproic acid triglyceride, caproic acid caprylic acid capric acid triglyceride, pelargonic acid triglyceride, capric acid triglyceride, lauric acid capric acid caprylic acid triglyceride, caproic acid heptanoic acid caprylic acid triglyceride.
【００１２】本発明においては、ＭＣＴの使用量は特に
制限されないが、ＭＣＴの含有量が保存食品全体の０．
１重量％以上更には１．０重量％以上である場合には、
保存中にＭＣＴの分解に起因する異味・異臭が特に顕著
になるので本発明が有用である。次に、酵素としては、
具体的にはリパーゼ等が例示できる。In the present invention, the amount of MCT used is not particularly limited, but the content of MCT is 0.
If it is 1% by weight or more, or 1.0% by weight or more,
The present invention is useful because the unpleasant taste and odor caused by the decomposition of MCT becomes particularly remarkable during storage. Next, as an enzyme,
Specific examples include lipase and the like.
【００１３】また、上記酵素を含有する原料としては、
例えばシナモン、ガーリック、セージ、タイム、クロー
ブ、ローレル、ジンジャー、カルダモン、オレガノ、ナ
ツメグ、メース、ターメリック、オールスパイス、レッ
ドペッパー、ホワイトペッパー、ブラックペッパー等の
香辛料、麦芽、大豆、とうがらし、米、生乳、血液、卵
類、微生物、動物組織、植物種子等があるが、香辛料が
前記した保存中のＭＣＴの分解に起因する異味・異臭の
点で最も問題となる。Further, as a raw material containing the above enzyme,
For example, spices such as cinnamon, garlic, sage, thyme, cloves, laurel, ginger, cardamom, oregano, nutmeg, mace, turmeric, allspice, red pepper, white pepper, black pepper, malt, soybeans, pepper, rice, raw milk, There are blood, eggs, microorganisms, animal tissues, plant seeds, and the like, but the spices are the most problematic in terms of taste and odor caused by the decomposition of MCT during storage.
【００１４】本発明の保存食品を得るに際しては、上記
のもの以外に本発明の目的を妨げない範囲で調味料、着
色料、着香料等を適宜使用できる。When obtaining the preserved food of the present invention, seasonings, coloring agents, flavoring agents and the like can be appropriately used in addition to the above-mentioned ones within a range not impairing the object of the present invention.
【００１５】本発明の保存食品の具体的な種類は、特に
制限されないが、例えばカレー、シチュー、デミグラス
ソース、ハヤシ、トマトソース、ミートソース、ピザソ
ース、洋風スープ、中華スープ、ドレッシング、マーボ
ー豆腐、ラー油、油揚げ菓子、パフスナック、グラタ
ン、牛丼、ラーメンスープ、焼きそばソース等がある。
また、保存食品のｐＨは、特に限定されないが、本発明
はｐＨ７以下の食品に好適に利用することができる。The specific type of the preserved food of the present invention is not particularly limited, but for example, curry, stew, demiglace sauce, hayashi, tomato sauce, meat sauce, pizza sauce, western-style soup, Chinese soup, dressing, marbo tofu, chili oil, fried oil. Confectionery, puffed snacks, gratin, beef bowl, ramen soup, yakisoba sauce, etc.
The pH of the preserved food is not particularly limited, but the present invention can be suitably used for foods having a pH of 7 or less.
【００１６】本発明の第１のものにおいては、予め酵素
を含有する原料に酵素失活処理を施すことが重要であ
る。上記酵素失活処理としては、加熱処理、マイクロ波
処理、酸処理および／またはアルカリ処理等がある。具
体的な条件は、例えば加熱処理の場合、７０°Ｃ以上、
１秒間以上、好ましくは８５〜１２０°Ｃ、１〜３０分
が例示できる。In the first aspect of the present invention, it is important to previously subject the raw material containing the enzyme to the enzyme deactivating treatment. Examples of the enzyme deactivating treatment include heat treatment, microwave treatment, acid treatment and / or alkali treatment. Specific conditions are, for example, in the case of heat treatment, 70 ° C or higher,
One second or more, preferably 85 to 120 ° C, and 1 to 30 minutes can be exemplified.
【００１７】本発明の第２のものにおいては、中鎖脂肪
酸トリグリセリドを含有する食品を調製した後、該中鎖
脂肪酸トリグリセリドを含有する食品に酵素失活処理を
施すことが重要である。上記酵素失活処理としては、加
熱処理、加圧加熱処理、加圧処理等がある。具体的な条
件は、例えば加圧加熱処理の場合７０〜１４０°Ｃ、５
秒〜１００分がある。In the second aspect of the present invention, it is important to prepare a food containing a medium chain fatty acid triglyceride and then subject the food containing the medium chain fatty acid triglyceride to an enzyme deactivating treatment. Examples of the enzyme deactivating treatment include heat treatment, pressure heat treatment, and pressure treatment. Specific conditions are, for example, 70 to 140 ° C. and 5 in the case of pressure heat treatment.
There are seconds to 100 minutes.
【００１８】また、上記食品に対しては、例えば冷蔵、
冷凍、乾燥、殺菌等の保存性を付与するための手段を適
宜適用することができる。For the above foods, for example, refrigeration,
Means for imparting preservability such as freezing, drying and sterilization can be appropriately applied.
【００１９】[0019]
【発明の効果】本発明によれば、保存中における中鎖脂
肪酸トリグリセリドの分解を有効に防止することがで
き、それに起因する保存食品の異味・異臭の発生を有効
に防止することができる。以下、本発明の内容を更に実
施例を基に説明する。According to the present invention, it is possible to effectively prevent the decomposition of medium-chain fatty acid triglyceride during storage, and to effectively prevent the generation of off-taste and off-flavor due to the storage food. Hereinafter, the content of the present invention will be further described based on Examples.
【００２０】[0020]
【実施例１】予め１００°Ｃ、１０分間の条件で加熱処
理したカレー粉０．０１重量部、醤油０．５重量部、チ
キンエキス２．０重量部、ポークエキス１．０重量部、
食塩１．３重量部、水３．９重量部を５０°Ｃで５分間
混合し調味液を得た。一方、ＭＣＴ１．０重量部と野菜
シーズニングオイル０．５重量部とを５０°Ｃで５分間
混合しオイルを得た。上記調味液８．７１ｇとオイル
１．５ｇとをサランコートナイロン／ポリエチレン製の
小袋（７０ｍｍ×８０ｍｍ）に充填密封し、小袋入りの
ラーメンスープの素を得た。得られた小袋入りのラーメ
ンスープの素を常温で６ケ月間保存した後、丼にラーメ
ンスープの素を取り出し、３００ｍｌの湯を注加した。
得られたラーメンスープはＭＣＴの分解に起因する異味
・異臭が感じられない良好な風味を呈するものであっ
た。Example 1 0.01 parts by weight of curry powder, which was previously heat-treated at 100 ° C. for 10 minutes, 0.5 parts by weight of soy sauce, 2.0 parts by weight of chicken extract, 1.0 part by weight of pork extract,
1.3 parts by weight of salt and 3.9 parts by weight of water were mixed at 50 ° C. for 5 minutes to obtain a seasoning liquid. On the other hand, 1.0 part by weight of MCT and 0.5 part by weight of vegetable seasoning oil were mixed at 50 ° C. for 5 minutes to obtain an oil. A saran-coated nylon / polyethylene sachet (70 mm × 80 mm) was filled and sealed with 8.71 g of the above seasoning liquid and 1.5 g of oil to obtain a ramen soup ingredient in a sachet. After storing the obtained ramen soup ingredients in small bags at room temperature for 6 months, the ramen soup ingredients were taken out from the bowl and 300 ml of hot water was added.
The obtained ramen soup had a good flavor without any offensive odor or offensive odor due to the decomposition of MCT.
【００２１】[0021]
【実施例２】玉葱３００重量部、ショウガ５０重量部、
ニンニク３０重量部をみじん切りにした後、バター１２
５重量部で３０分間炒めた。これに、カレー粉５０重量
部、小麦粉１３０重量部をＭＣＴ１００重量部で２０分
間炒めて得た小麦粉ルー、ブイヨン２０００重量部、リ
ンゴ（すりおろしたもの）２００重量部、トマト（みじ
ん切りにしたもの）２１０重量部、チャツネ２００重量
部、食塩２０重量部、具材として、牛肉（予めバターで
炒めたもの）８５０重量部、玉葱（予めバターで炒めた
もの）１０００重量部、ニンジン（１０分間ボイルした
もの）３００重量部、ジャガイモ（１０分間ボイルした
もの）８５０重量部を添加混合し、弱火で沸騰するまで
煮込んだ。その後、得られたカレーを２００ｇずつレト
ルトパウチ（ポリエチレンテレフタレート／ナイロン／
アルミニウム／無延伸ポリプロピレン）に充填密封し、
１２１°Ｃ、２０分間の条件で加圧加熱殺菌処理を施し
た。得られたレトルトカレーを常温で６ケ月間保存後、
５分間熱湯で加温してパウチを開封し、カレーを皿に注
ぎ出した。得られたカレーはＭＣＴの分解に起因する異
味・異臭が感じられない良好な風味を呈するものであっ
た。Example 2 300 parts by weight of onion, 50 parts by weight of ginger,
After chopping 30 parts by weight garlic, butter 12
Stir with 5 parts by weight for 30 minutes. To this, 50 parts by weight of curry powder, 130 parts by weight of wheat flour were fried for 20 minutes with 100 parts by weight of MCT, wheat flour roux, 2000 parts by weight of broth, 200 parts by weight of apple (grated), tomato (chopped) 210 parts by weight, chutney 200 parts by weight, salt 20 parts by weight, as ingredients, 850 parts by weight beef (pre-fried in butter), onion (pre-fried in butter) 1000 parts by weight, carrot (boiled for 10 minutes) 300 parts by weight) and 850 parts by weight of potato (boiled for 10 minutes) were added and mixed, and simmered on a low heat until boiling. Then, 200 g each of the obtained curry was used in a retort pouch (polyethylene terephthalate / nylon /
Aluminum / unstretched polypropylene), filled and sealed,
The sterilization treatment under pressure was performed under the conditions of 121 ° C and 20 minutes. After storing the obtained retort curry at room temperature for 6 months,
The pouch was opened by heating with hot water for 5 minutes, and the curry was poured out into a dish. The obtained curry had a good flavor without any offensive taste or odor caused by the decomposition of MCT.
Claims (2)
存食品を製造するに際して、予め酵素を含有する原料に
酵素失活処理を施すことを特徴とする保存食品の製造方
法。1. A method for producing a preserved food, which comprises subjecting a raw material containing an enzyme to an enzyme deactivating treatment in advance when producing a preserved food containing a medium chain fatty acid triglyceride.
存食品を製造するに際して、中鎖脂肪酸トリグリセリド
を含有する食品を調製した後、該中鎖脂肪酸トリグリセ
リドを含有する食品に酵素失活処理を施すことを特徴と
する保存食品の製造方法。2. When producing a preserved food containing medium-chain fatty acid triglyceride, after preparing a food containing medium-chain fatty acid triglyceride, enzyme deactivating treatment is applied to the food containing medium-chain fatty acid triglyceride. A method for producing a preserved food characterized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7512293A JPH06253795A (en) | 1993-03-08 | 1993-03-08 | Production of preservative food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7512293A JPH06253795A (en) | 1993-03-08 | 1993-03-08 | Production of preservative food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH06253795A true JPH06253795A (en) | 1994-09-13 |
Family
ID=13567087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7512293A Pending JPH06253795A (en) | 1993-03-08 | 1993-03-08 | Production of preservative food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06253795A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008301724A (en) * | 2007-06-05 | 2008-12-18 | Kochi Univ Of Technology | Method for continuously deactivating enzyme via microwave irradiation |
| JP2015080459A (en) * | 2013-10-24 | 2015-04-27 | 日清オイリオグループ株式会社 | Fat and oil-containing food product |
-
1993
- 1993-03-08 JP JP7512293A patent/JPH06253795A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008301724A (en) * | 2007-06-05 | 2008-12-18 | Kochi Univ Of Technology | Method for continuously deactivating enzyme via microwave irradiation |
| JP2015080459A (en) * | 2013-10-24 | 2015-04-27 | 日清オイリオグループ株式会社 | Fat and oil-containing food product |
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