JPH06253801A - Frozen food or drink and its production - Google Patents

Abstract

PURPOSE:To obtain frozen food or drink hardly causing lowering of quality in freezing and having taste of the product itself and a method for producing the food or drink. CONSTITUTION:Preferably 0.2-30wt.% (W/W) alpha,alpha-trehalose is added to food or drink and the food or the drink is frozen to provide the objective frozen food or drink. As necessary, a non-reductive and/or reductive oligosaccharide having 3-10 polymerization degree of constituent sugar is added to the food or drink together with alpha,alpha-trehalose.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to foods and drinks to be frozen and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, there is an increasing demand for frozen foods that can be easily cooked in a microwave oven or an oven toaster because they can be easily cooked and stored. In addition, consumers' demand for gourmet foods has led to demand for full-fledged taste in addition to ease of cooking and shelf life. However, in such foods and drinks, deterioration of texture, taste and flavor due to protein denaturation, water separation and the like during freezing is often a problem.

As one of methods for solving such a problem, it is known to add dextrin. In the case of frozen pickpockets made from Alaska pollack or the like, generally, polymeric phosphate and sorbitol are added to prevent freezing denaturation.

[0004] In addition, one of the applicants of the present invention, fish meat and /
Alternatively, it has been found that it is effective to add an oligosaccharide having a degree of polymerization of 3 to 10 in order to suppress the denaturation of the protein associated with freezing and freeze-drying when the meat is frozen and freeze-dried.
A patent application has been filed (see Japanese Patent Application No. 3-292462). Furthermore, the applicant has found that adding oligosaccharides having a degree of polymerization of 3 to 10 is also effective in preventing aging of frozen cooked rice, and has filed a patent application (Japanese Patent Application No.
-317720).

On the other hand, a method for preventing denaturation of proteins during dry dehydration at room temperature or above by adding trehalose to foods before drying has been reported (see Patent Application Publication No. 503864 in 1990).

[0006]

However, although the method of adding dextrin can prevent the syneresis of water during freezing, it is not sufficient to prevent the denaturation of proteins.

Further, it has been proposed to add sugars such as sucrose, glucose, sorbitol, maltooligosaccharides and cyclodextrin, but it can be said that these sugars still have a sufficient quality retaining effect on frozen foods and drinks. There wasn't.

Further, in general, the larger the amount of sugar added,
The quality retention effect tends to be enhanced, but depending on the type of sugar, there is also a problem that the taste of frozen food or drink becomes too sweet depending on the type of sugar added.

Although it has been proposed that trehalose be contained in foods to prevent protein denaturation during dry dehydration at room temperature or higher, no attempt has been made to add trehalose to frozen foods and drinks.

Therefore, it is an object of the present invention to provide a frozen food or drink product in which deterioration of quality due to freezing is suppressed to a minimum and the original taste of the food or drink product is maintained, and a method for producing the same.

[0011]

Means for Solving the Problems As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that by adding α, α-trehalose to foods and drinks before freezing, the conventional method can be used. It was discovered that quality deterioration due to freezing can be effectively prevented, and the present invention has been completed.

That is, the frozen food / beverage product of the present invention comprises α, α
Characterized in that it contains trehalose.

Further, the method for producing a frozen food or drink of the present invention comprises:
It is characterized by adding α, α-trehalose to food and drink and then freezing.

The present invention will be described in more detail below with reference to preferred modes.

In the present invention, α, α-trehalose means
Two molecules of D-glucose are bound at their reducing groups,
In addition, it means that its binding mode is α, α-bonding, and can be prepared, for example, by the method described in Japanese Patent Application No. 4-321135 by the present applicant.

In the present invention, the amount of α, α-trehalose added varies depending on the type of food and drink, but is preferably 0.2 to 30% (W / W) of the food and drink, and more preferably 2 to 30%. It is 20% (W / W). Addition amount is 0.2
% (W / W), the effect of the present invention cannot be obtained, and
If it exceeds 30% (W / W), the taste, the flavor, and the texture are deteriorated, and thus both are not preferable.

The method of adding α, α-trehalose is as follows.
Although not particularly limited, examples thereof include a method of directly adding α, α-trehalose to food and drink, a method of immersing the food and drink in an aqueous solution in which α, α-trehalose is dissolved, and impregnation.

The frozen food / beverage product of the present invention has the above α,
It is produced by adding α-trehalose and then freezing. In this case, the freezing method is not particularly limited, and a normal method can be used.

In one of the preferred embodiments of the present invention, the degree of polymerization of constituent sugars is 3 in combination with the above α, α-trehalose.
Non-reducing and / or reducing oligosaccharides of 10 can be added to the food or drink before being frozen or lyophilized. By using the non-reducing and / or reducing oligosaccharides in combination, it is possible to more effectively prevent the quality deterioration of foods and drinks during freezing.

The term "non-reducing oligosaccharide" as used herein means an oligosaccharide having 3 to 10 constituent sugars and not subjected to reduction treatment. The constituent sugars may be of the same kind or different kinds, and the binding form of the constituent sugars, for example, α-1,4 bond, α-1,6 bond, β
The binding form such as -1,4 bond is not particularly limited. Examples of oligosaccharides having the same constituent sugars include glucose, fructose, xylose, mannose, and galactose. The oligosaccharides having different constituent sugars include those composed of glucose and fructose, those composed of glucose and mannose, and those composed of galactose and glucose.

The reduced oligosaccharide means a sugar alcohol obtained by subjecting a non-reducing oligosaccharide having a degree of polymerization of the above constituent sugars of 3 to 10 to a reduction treatment by a conventional method. The reducing oligosaccharide is also not limited to the type and binding state of the constituent sugar, as in the case of the non-reducing oligosaccharide.

In the present invention, the degree of polymerization of the constituent sugars of the non-reducing oligosaccharide and the reducing oligosaccharide is set to 3-10, more preferably 4-8. When the degree of polymerization of the constituent sugars is 2 or less (that is, monosaccharides and disaccharides), the sweetness becomes too strong and the taste of foods and drinks deteriorates, which is not preferable. If the degree of polymerization of the constituent sugars exceeds 10, the viscosity of the food or drink becomes too high, or the flavor and taste are impaired, which is also undesirable.

As commercially available oligosaccharide syrups containing such oligosaccharides, "Fujioligo G3" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.), "Oligotose" (commodity) having maltotriose as a main component is used. Name, manufactured by Mitsubishi Kasei Foods Co., Ltd.), "Fuji oligo G4" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.), "Tetrap" (trade name, manufactured by Hayashibara Co., Ltd.), which contains maltotetraose as a main component. "Fuji oligo G67" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) as a product containing maltohexaose and maltoheptaose as main components, and "Panorich" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) containing panose as a main component. ). All of the above-mentioned commercially available oligosaccharides are sugars containing oligosaccharides having a degree of polymerization of 3 to 7 as a main component, and can be effectively used in the present invention.

The above non-reducing oligosaccharide or reducing oligosaccharide is
May be used alone, a mixture of non-reducing oligosaccharides,
A mixture of reducing oligosaccharides or a mixture of non-reducing oligosaccharides and reducing oligosaccharides may be used.

The amount of non-reducing and / or reducing oligosaccharide added is preferably 1 to 10 times (W / W) the amount of α, α-trehalose. When non-reducing oligosaccharides and reducing oligosaccharides are used in combination, it is preferable that the total amount is within the above-mentioned addition amount range. In that case, the mixing ratio of the non-reducing oligosaccharides and the reducing oligosaccharides is free. Can be set to. Incidentally, the addition method is not particularly limited, for example,
Examples thereof include a method of directly adding to food and drink, and a method of dissolving it in water together with α, α-trehalose to form an aqueous solution, and immersing the food and drink in this to impregnate it.

In addition to α, α-trehalose and non-reducing and / or reducing oligosaccharides, the foods and drinks of the present invention also include various conventionally used sweeteners such as sugar, glucose and isomerization. Sugar, sorbitol, stevioside and the like can be added.

The α, α-trehalose, non-reducing oligosaccharides and reducing oligosaccharides used in the present invention have a low degree of sweetness and thus can be applied to a wide range of foods and drinks. Frozen foods and drinks to which the present invention can be applied include, for example, meat, fish meat, cooked rice, grains, dairy products, eggs, vegetables, frozen foods such as fruits, and frozen foods and drinks using them as raw materials, for example,
Frozen pickled meat, frozen hamburger, frozen Shumai, frozen croquette, frozen tempura, frozen and frozen omelet, frozen tofu, frozen men, frozen rice, frozen pizza pie, frozen cake, frozen Chinese steamed bun, ice cream, frozen yogurt, frozen soup, Examples include frozen gratin, frozen chawanmushi, and frozen pulp drinks.

[0028]

According to the present invention, the addition of α, α-trehalose effectively suppresses the deterioration of the texture, taste and flavor due to protein denaturation during freezing and water separation. This is considered to be because α, α-trehalose stabilizes the structures of cell tissues and proteins during freezing.

Further, since α, α-trehalose has low sweetness and low osmotic pressure as compared with glucose, sucrose, maltose, or reduced products thereof, even if added to food and drink, The resulting food or drink is prevented from becoming too sweet, and the flavor of the product can be kept good.

In a preferred embodiment of the present invention, the above effect is further improved by using a non-reducing and / or reducing oligosaccharide together.

[0031]

【Example】

Examples 1 and 2, Comparative Example 1 First, α, α-trehalose was produced by the following method. Dry yeast (α, α-trehalose content 10%) 5
25 liters of water was added to kg, and α, α- for 30 minutes
After the trehalose was extracted with stirring, the supernatant was obtained by centrifugation. This was microfiltered with a 1.0 μm filter and then treated with a UF membrane having a molecular weight cutoff of 10 K to prepare a filtrate from which the polymer was removed. Furthermore, this is used as a strong acid cation exchange resin "Amberlite 200C" (trade name, manufactured by Organo Corporation) and a strong basic anion exchange resin "Amberlite IR.
A411S "(trade name, manufactured by Organo Co., Ltd.) was used to prepare an α, α-trehalose crystal mother liquor.

The above α, α-trehalose crystal mother liquor was mixed with 6
After concentration under reduced pressure to a solid content of 68% (W / W) at 0 ° C., 10 mg of α, α-trehalose seed crystals was added while keeping the temperature at 60 ° C. in a thermostat, and a constant supersaturation degree was obtained while stirring. The temperature was gradually lowered to 25 ° C. over 12 hours so that α, α-trehalose crystals were precipitated and grown. The produced crystals were collected by a filtration method and dried. The obtained crystal weighs 220 g and its purity is "Aminex H
The purity was 98.5% according to the HPLC analysis method using a "PX42A" (trade name, manufactured by Bio-Rad) column.

As the non-reducing oligosaccharide used in combination with the above α, α-trehalose, syrup "Fuji oligo G67" (trade name, Nippon Shokuhin Kako Co., Ltd.) containing maltohexaose (G6) and maltoheptaose (G7) as main components is used. Made by company)
Was used.

First, the rice is washed with water and drained. To 300 g of this drained rice, α, α-trehalose alone or α, α-trehalose and a non-reducing oligosaccharide are added and mixed, and further 450 g of water and salad oil are added. Add 3g,
After absorbing water for 1 hour, rice was cooked with a domestic rice cooker.

1.5 g of salt is added to the cooked rice.
, Rice balls were packed in a rice ball mold in an appropriate amount, molded, wrapped in a wrap, put in a bag, and then left in a refrigerator at -30 ° C for 1 month.

Thawing was carried out by a method of leaving it at room temperature (20 ° C.) for 8 hours, and a sensory test was carried out to compare it with that without addition (Comparative Example 1).

The results are shown in Table 1. In the table, ◯ means good, Δ means normal, and × means bad.

[0038]

[Table 1]

From the results shown in Table 1, the frozen rice balls to which α, α-trehalose was added were evaluated as having transparency, gloss and taste after thawing.

Example 3 and Comparative Example 2 500 dehydrated meat obtained by a conventional method from fresh walleye pollock
To g, 23 g of α, α-trehalose, 20 g of sorbitol, and 1.5 g of polymerized phosphate were added, and then mixed for 5 minutes with a crusher. The pickpocket obtained immediately at -20 ℃
Cryopreserve at about 5 months, remove it after 5 months,
Thawed under the condition of 1 day. Then add 1% salt and add 10
After stirring and mixing with a silent cutter for a minute, the mixture was filled in a plastic case and heated in boiling water for 30 minutes to produce a chamomile (Example 3).

On the other hand, instead of α, α-trehalose,
Kamaboko was produced in the same manner using 23 g of sugar as usual (Comparative Example 2).

As a result of comparing the both by a sensory test, α,
The Kamaboko of Example 3 to which α-trehalose was added was more supple and had a good chewy texture and flavor in which sweetness was suppressed, as compared with the kamaboko of Comparative Example 2 to which sugar was added.

Example 4, Comparative Example 3 200 g of egg, 60 g of granulated sugar, 60 g of α, α-trehalose, 15 g of milk and 10.3 g of water were put in a bowl and mixed at high speed for 9 minutes with a mixer to give a specific gravity of 0. It was set to 23-0.25. To this was added 100 g of soft flour that had been pre-screened and mixed at low speed for 15 seconds. Furthermore, by adding combed butter, the specific gravity is 0.48 to 0.50.
Mixed until. This was poured into a mold having a diameter of 180 cm, baked in an oven at 160 ° C. on the upper side and 170 ° C. on the lower side for 30 minutes, and then allowed to cool to produce a sponge cake (Example 4).

On the other hand, without adding α, α-trehalose,
A sponge cake was similarly produced using 120 g of granulated sugar as in the conventional case (Comparative Example 3).

Both were cryopreserved at -20 ° C, taken out one week later, thawed at room temperature and subjected to a sensory test. As a result, the sponge cake of Example 4 was able to suppress the sweetness without reducing the sugar concentration, and was moist and rich in flavor as compared with the sponge cake of Comparative Example 3.

[0046]

As described above, according to the present invention,
By adding α, α-trehalose, it is possible to prevent deterioration of the quality of foods and drinks during freezing and to reproduce a good texture and flavor. Further, since α, α-trehalose has a low sweetness as compared with glucose, maltose and their reduced products, or sucrose, etc., even when added to foods and drinks, the resulting foods and drinks become too sweet. And the flavor of the product can be kept good. Therefore, it is an extremely effective method for food processing of various foods and drinks.

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Claims (8)

[Claims] 1. A frozen food or drink containing α, α-trehalose. 2. The trehalose is 0.2 to 30% (W
/ W) The frozen food or drink according to claim 1, which contains. 3. The frozen food or drink according to claim 1, which contains a non-reducing and / or reducing oligosaccharide having a degree of polymerization of constituent sugars of 3 to 10. 4. The oligosaccharide is used as 1 of the trehalose.
The frozen food or drink according to any one of claims 1 to 3, wherein the frozen food or drink contains 10 to 10 times (W / W) amount. 5. A method for producing a frozen food or drink, which comprises freeze-drying or freeze-drying after adding α, α-trehalose to the food or drink. 6. The trehalose is added in an amount of 0.2 to 30% (W
/ W) The method for producing a frozen food or drink according to claim 5, wherein: 7. The method for producing a frozen food or drink according to claim 5, wherein a non-reducing and / or reducing oligosaccharide having a degree of polymerization of constituent sugars of 3 to 10 is added together with the trehalose. 8. The oligosaccharide is used as 1 of the trehalose.
The method for producing a frozen food or drink according to any one of claims 5 to 7, wherein a 10-fold amount (W / W) is added.