JPH07111864A - Method for modifying processed food - Google Patents

Abstract

PURPOSE:To obtain a processed food, such as a dried food, prevented in the change in the quality of the food, and improved in flavor, texture, preservability and water retainability by adding a xyloglucan decomposition product to a processed food. CONSTITUTION:A processed food is mixed with a xyloglucan decomposition product obtained by the partial decomposition of the polysaccharide of the seeds of Tamarindus indica L., such as a xyloglucan oligo saccharide having physical properties comprising (i) a viscosity of <=10cps by a BL type viscometer at 30rpm, 25 deg.C in a 10% aqueous solution, (ii) not exhibiting an iodine coloration reaction, (iii) a composing saccharide ratio of glucose/xylose/galactose of 4/3.5-2/2-0, and (iv) an average mol.wt. of 600-3000.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for modifying a processed food useful for producing a processed food having improved quality such as flavor, texture and storability in the food industry.

[0002]

2. Description of the Related Art Various creative ideas have been made for a long time in order to effectively use the limited food resources available to humankind or to keep the commercial value of processed foods as long as possible. For example, dried foods having a water content below a certain level and frozen foods having a storage temperature below the freezing point of water are widely used as foods with good storability. However,
Even if water is added to dried food again to be used for edible food, or if frozen food is thawed by adding temperature, some change occurs in the food ingredients, and the flavor and texture should be restored as desired. Is very difficult. In addition, various gels, sourses, foods having a gel structure such as kamaboko, and so on, when the water is released from the gel network structure during storage, a so-called syneresis phenomenon occurs, and it looks good. There is a problem that it becomes worse and the texture changes.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide an excellent method for improving the quality of processed foods, which has little change in flavor and texture during the production and storage of various processed foods. is there.

[0004]

Means for Solving the Problems The present inventors presumed that the inconvenient changes in the physical properties occurring during the production and storage of foods as described above were caused by the changes in the existing state of water in the foods, and identified them. It was thought that these changes could be suppressed by adding water retention agents to control the water content, and as a result of diligent study on various additives, it was found that adding xyloglucan decomposition products to processed foods would provide excellent water retention. Since the effect is brought about, they have found that the quality is improved, and have completed the present invention. That is, the present invention is a method for modifying a processed food by adding a xyloglucan decomposition product.

The xyloglucan decomposition product in the present invention is obtained by partially decomposing xyloglucan with an acid or an enzyme.
Xyloglucan is a polysaccharide known as a component of the cell wall (primary wall) of growing higher plants such as dicotyledons and monocotyledons, and it is used as tamarind, soybean, mung bean, common bean, rice, barley, It also exists in apples. Xyloglucan is a polysaccharide mainly composed of glucose and xylose, and the main chain of glucose is β1 → 4.
The side chains are mainly composed of xylose,
Tamarind seed polysaccharide is one example.

Any xyloglucan may be used as a raw material of the xyloglucan degradation product used in the present invention, but xyloglucan derived from tamarind seeds (tamarind seed polysaccharide: trade name " Glyroid "manufactured by Dainippon Pharmaceutical Co., Ltd.) is preferable.

Tamarind seed polysaccharide has a structure in which xylose and galactose are bonded as side chains to the main chain composed of β-1,4-glucan, and it is used as a thickener for foods. , Is often used in ice cream.

As a method for obtaining a xyloglucan decomposition product from xyloglucan, there are methods conventionally used for depolymerization of polysaccharides, for example, enzymatic decomposition, acid decomposition, alkali decomposition, and ultrasonic decomposition. When any of these methods is used, any method may be used, but enzymatic decomposition is particularly preferable because the reaction proceeds under mild conditions and a decomposed product having a uniform molecular weight is easily obtained.

The enzyme used for the enzymatic decomposition of xyloglucan is β-1,4-glucanase, that is, so-called cellular.
It is a plant tissue-disintegrating enzyme having zease activity, and it can be used as an enzyme extracted and purified from plants or microorganisms, or as a commercially available enzyme preparation. In that case, it may be decomposed at a substrate concentration, an enzyme concentration, a pH, a reaction temperature, and a reaction time according to the characteristics of the enzyme used.

The decomposed solution obtained by decomposing xyloglucan is used as it is, or is treated with resin or by chromatography.
And the like, and may be used as a sugar solution, or may be powdered by a method such as spray drying or freeze drying.

The xyloglucan decomposition product obtained by the above-mentioned method controls the presence of a water retention agent, that is, water.
It can be added to various processed foods as a component to improve its quality.

The processed food in the present invention is not a fresh food that is sold and consumed in a short period of time, but frozen, dried,
It refers to foods and food ingredients processed by processing means such as salting, heating, seasoning, cooking and molding.

Examples of processed foods are frozen foods, powdered foods, sheet foods, bottled foods, canned foods, retort foods, pickles, smoked products, dried foods, boiled vegetables, salted products, and meat products (ham, soup). -Sage, hamburg, hamburger patties, meatballs, etc., fish paste products (kamaboko, bamboo rings,
Satsuma fried foods), dairy products (butter, cheese, yogurt, processed milk, skim milk, etc.), egg products (dashi rolls, egg tofu, etc.), side dishes, breads, confectionery (cakes, jellies) -, Pudding, cream, candy, snacks, buns, etc.),
Examples include noodles (udon, soba, Chinese noodles, pasta, etc.) and seasonings (miso, soy sauce, sauce, ketchup, sauce, mayonnaise, etc.).

When the decomposed product of xyloglucan used in the present invention is added to the processed food as described above, the decomposed product of xyloglucan may be added alone, or may be mixed with other water retention agents, stabilizers, dispersants and the like. You may use together.

[0015]

The method for modifying a processed food by adding a xyloglucan degradation product of the present invention brings about an excellent water retention effect, so that it is possible to prevent a qualitative change of the food during processing and storage, which is excellent. It is possible to provide quality processed foods.

[0016]

EXAMPLES The present invention will be specifically described below with reference to production examples and examples, but the present invention is not limited thereto.

(Production Example 1) (1) Production of xyloglucan: tamarind seed polysaccharide (manufactured by Dainippon Pharmaceutical Co., Ltd .: trade name "Glyloid 3S")
2.5 g was suspended in 20 ml of 60% ethanol and sufficiently swelled. While stirring this suspension with a stirrer,
It was poured little by little into 500 ml of water and heated at 75 ° C. for 15 minutes while stirring. This was centrifuged at 10,000 rpm for 15 minutes to remove water-insoluble impurities. The supernatant was poured little by little into 1 L of ethanol with vigorous stirring to obtain crude xyloglucan as a precipitate. This is 10000rp
The mixture was centrifuged for 15 minutes to remove fat-soluble impurities, and the resulting precipitate was mixed with 67% ethanol, 80% ethanol, 1%.
It was washed successively with 00% ethanol, 50% ethanol / 50% acetone, 100% acetone and dehydrated. This was dried to obtain 2.11 g of purified xyloglucan.

(2) Production of xyloglucan oligosaccharide: 600 mg of the purified xyloglucan prepared above was cellularized.
Ze preparation (manufactured by Yakult Honsha Co., Ltd .: trade name "Cellular-Zeonozka") 24 mg, 0.02 M acetate buffer-15
The reaction was carried out in 0 ml at pH 4.0 and 37 ° C. for 72 hours.
Heat the reaction in a boiling water bath for 3 minutes to deactivate the enzyme and
It was treated with 501-X8 resin, concentrated with a rotary evaporator, and freeze-dried to obtain 500 mg of a xyloglucan degradation product.

This product has the following physical properties.

Viscosity : Decomposition product of xyloglucan at 80 ° C.
When a 10% aqueous solution obtained by heating for 0 minutes was measured at 25 ° C. and 30 rpm using a Brookfield viscometer, the viscosity was 10 cps or less.

Iodine color reaction : When a potassium iodide solution (0.1M) is added to the above aqueous solution to bring the final potassium iodide concentration to 0.002M, no iodine color reaction is exhibited.

Constituent sugar ratio : Dilute the above aqueous solution to make a 1% aqueous solution, add an equal amount of 2N sulfuric acid, and heat at 100 ° C. for 6 hours, then neutralize with barium hydroxide aqueous solution to desalt (Toyopack).
(IC-SP → DEAE → 45 μm membrane filter)
After that, it was concentrated. When this was subjected to high performance liquid chromatography (column Shodex SUGAR SP0810 → SP0810, eluent distilled water, temperature 65 ° C, flow rate 1.0 ml / min, detector RI), the constituent sugar ratio was glucose: xylose. : Galacto
S = 4: 3.5-2: 2-0.

Average molecular weight : xyloglucan degradation product was analyzed by high performance liquid chromatography (HPLC) (column Shodex I).
onpak KS805 → KS802, eluent distilled water, temperature 60 ° C., flow rate 1.0 ml / min, detector RI), the average molecular weight was 600-3000.

(Production Example 2) Preparation of xyloglucan degradation product: 1 kg of tamarind seed polysaccharide (Dainippon Pharmaceutical Co., Ltd .: trade name "Glyloid 3S") was dispersed in 20 L of water to prepare a cellulase preparation (Co., Ltd.). Yakult Honsha Co., Ltd .: trade name "Cellular-Zeonozuka") (100 g) was added and reacted at 37 ° C for 72 hours. The reaction solution was heated to 100 ° C. to deactivate the enzyme and immediately filtered to remove insoluble materials. The obtained filtrate was further purified by treatment with activated carbon, concentrated under reduced pressure and freeze-dried to obtain 650 g of a powder of a xyloglucan decomposition product. This product was the same when compared with the product obtained in Production Example 1 (2) by HPLC.

(Example 1) Powdering of the extract seasoning: "Adipor beef U" which is a pasty extract seasoning.
D ”(manufactured by Dainippon Pharmaceutical Co., Ltd .: trade name) was added with 100 g of the xyloglucan decomposition product obtained in Production Example 2 and mixed with a kneader to obtain a granular powder. Comparing the flavor of this powder with the flavor of what was pulverized by spray drying which is generally used for pulverizing extract seasonings, there is no heating odor because no heat is applied during pulverization,
It had almost the same flavor as the original paste. That is, the extract seasoning powdered by this method was an excellent powder seasoning with good flavor. For comparison, when dextrin was used in the same amount in place of the xyloglucan degradation product and mixed with the extract seasoning, a coarse flake was formed, and pulverization was required for pulverization. Further, when anhydrous crystalline maltose was used and mixed with the extract seasoning, it became a hard candy-like paste and could not be pulverized.

(Example 2) Production of powdered juice: 10 g of dextrin (manufactured by Sanwa Starch Industry Co., Ltd .: trade name "Sandek # 100") in 100 g of 5-fold concentrated Unshu juice and the xyloglucan decomposition product obtained in Production Example 2 15 g was added and spray-dried to obtain 43 g of powdered fruit juice. Also, instead of the xyloglucan degradation product, 15 g of trehalose was added, and 25 g of dextrin alone was added to prepare similarly. Comparing these three, when the trehalose was used, the dried powder immediately absorbed moisture and became candy-like. The product using the xyloglucan degradation product had less heating odor than the product containing only dextrin, and was closer to the raw flavor.

(Example 3) Production of powdered whole egg: whole egg 10
5 g of the xyloglucan degradation product obtained in Production Example 2 was added to 0 g and spray-dried to obtain 20 g of powdered whole eggs. For comparison, trehaloose was used in place of the xyloglucan degradation product, and spray dried only whole eggs were prepared. Egg tofu was prepared using the obtained powdered whole egg dissolved in water again, and the flavor and color were compared.The additive-free one had a fairly strong heating odor and also had a brittle texture and color. It was colored brownish. The product to which trehalose was added was too white in color and the sweetness was conspicuous. On the other hand, the one to which the xyloglucan degradation product was added had the closest flavor and color to the raw one.

Example 4 Frozen egg yolk: 10 g of the xyloglucan degradation product obtained in Production Example 2 was added to 100 g of egg yolk and frozen to obtain frozen egg yolk. For comparison, a product to which sugar was added instead of a xyloglucan degradation product and a product frozen only with egg yolk were also prepared, thawed, and the states of the three parties were compared. The egg yolk without any additive gelled when freeze-thawed, but the one with added sugar or xyloglucan degradation product did not gel. The one to which the xyloglucan degradation product was added had less sweetness and maintained a flavor close to that of the raw product, compared to the one to which sugar was added.

Example 5 Frozen Whipped Cream: To 100 g of a commercial whipped cream (using vegetable fat), 10 g of sugar and 10 g of the xyloglucan decomposition product obtained in the Production Example were added and whipped with a hand mixer. Got a whipped cream. For comparison, a sugar was added to 20 g instead of adding the xyloglucan degradation product. Both of them were put in a squeezing bag, squeezed into a rose flower shape, put in a closed container and frozen at -20 ° C to obtain a frozen whipped cream. Comparing the state when thawed at room temperature, the one without xyloglucan degradation product had a horned shape and a little crumbled shape, while the one with xyloglucan degradation product added was frozen. The former shape was retained.

Example 6 Inhibition of water separation of jelly: 10 g of a xyloglucan decomposition product was added to 1.5 g of κ-carrageenan, dispersed in 200 g of water, heated and dissolved at 80 ° C. for 10 minutes, and then filled in a container. Then, it was cooled to prepare a carrage-nanzel. For comparison, trehalo-degradation products were used in place of xyloglucan degradation products without addition and xyloglucan degradation products.
A mixture containing 10 g of sugar and a mixture containing 10 g of sugar was prepared in the same manner. These four jellies are 10 at 5 ° C.
It was stored for a day, and the total weight of the jelly after storage and the amount of water separation were measured, and the water separation rate was calculated by Equation 1.

[0031]

[Equation 1] Water separation rate = water separation amount / total weight x 100 (%)

As a result, the water separation rate of the jelly added with the xyloglucan decomposition product was 10%, whereas that of trehaloose added was 14%, and that of sugar added was 13%.
It was 13% with no addition, and obviously the addition of the xyloglucan degradation product suppressed the generation of syneresis of carrage-nanzel.

Claims (4)

[Claims] 1. A method for modifying a processed food, which comprises adding a xyloglucan decomposition product. 2. The method for modifying a processed food according to claim 1, wherein the xyloglucan decomposition product is a xyloglucan decomposition product obtained by partially decomposing tamarind seed polysaccharide. 3. The method for modifying a processed food according to claim 2, wherein the xyloglucan degradation product is a xyloglucan oligosaccharide having the following physical properties. The viscosity of a 10% aqueous solution at 25 ° C, 30 rpm measured by a BL viscometer is 10 cps or less. No iodine color reaction. The constituent sugar ratio is glucose: xylose: galactose =
4: 3.5-2: 2-0. The average molecular weight is 600 to 3000. 4. The method for modifying a processed food according to claim 1, wherein the processed food is a dried food, a frozen food or a gelled food.