JPWO2018225813A1 - Water retention agent for food - Google Patents
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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Abstract
【課題】調理時や保存期間中に離水が生じる一般的な食品に添加することで、高い保水性、離水防止効果を示し、また加熱成形後も弾力性があり、かつ安全で、安定供給が可能な保水剤、離水防止剤を提供すること。【解決手段】酵母菌体から酵母エキスなどを抽出した酵母菌体残渣に酵母細胞壁溶解酵素を適量反応させ、固形分10重量%、25℃の粘度が2000mPa・s以上、pH8.0以上、固形分当たりの蛋白質含量が20重量%以上、食物繊維含量が20重量%以上の保水剤を得る。【選択図】なしPROBLEM TO BE SOLVED: To provide high water retention and water separation preventing effects by adding to a general food product that causes water separation during cooking or during storage period, and also has elasticity, safety after heat molding, and stable supply. Provide a water retention agent and water separation preventive agent. SOLUTION: A yeast cell wall lysing enzyme is reacted with an appropriate amount of a yeast cell residue obtained by extracting a yeast extract or the like from a yeast cell to obtain a solid content of 10% by weight, a viscosity at 25°C of 2000 mPa·s or more, a pH of 8.0 or more, and a solid content. A water retention agent having a protein content of 20% by weight or more and a dietary fiber content of 20% by weight or more is obtained. [Selection diagram] None
Description
本発明は、酵母菌体残渣から取得される食品用の保水剤に関するものである。 The present invention relates to a water retention agent for foods obtained from yeast cell residue.
冷凍食品解凍時のドリップや、揚げ物などの惣菜の保存中の離水は、ジューシー感の低下、鬆の発生などによる味、食感の劣化を招くだけでなく、微生物汚染の原因ともなるために問題となっている。また、水産物、畜肉等の練り製品において、保存中に水性液が分離する離水現象により、食感の低下、食味の変化などが生じることがある。これらを防止するため、様々な食品用保水剤、離水防止剤が開発されてきた。 Drip when defrosting frozen foods and water separation during storage of prepared foods such as fried foods not only cause deterioration of juiciness, deterioration of taste and texture due to generation of voids, but also cause microbial contamination. Has become. Further, in a kneaded product such as marine products and livestock meat, the texture may be deteriorated or the taste may be changed due to a water separation phenomenon in which an aqueous liquid is separated during storage. In order to prevent these, various water retention agents for foods and water separation inhibitors have been developed.
従来、食品用の保水剤や離水防止剤としては、卵白タンパク(特許文献1)、乳清タンパク(特許文献2)、大豆タンパク(特許文献3)といった植物性、動物性のタンパク素材や、重合リン酸塩が用いられてきた。しかしながら、植物性のタンパク素材や動物性のタンパク素材は、環境の変化によって原料供給源、価格が不安定となることが問題である。大豆タンパクは、特有のにおいが添加した食品の味に影響することもある(特許文献4)。また、重合リン酸塩は、過剰摂取によりカルシウムの吸収を阻害する可能性があることから、敬遠されることもある(特許文献5)。 Conventionally, as a water retention agent or a water separating agent for foods, vegetable or animal protein materials such as egg white protein (Patent Document 1), whey protein (Patent Document 2), soybean protein (Patent Document 3), and polymerization Phosphates have been used. However, vegetable protein materials and animal protein materials have a problem that the source of raw materials and the price become unstable due to changes in the environment. Soy protein may affect the taste of foods to which a unique odor is added (Patent Document 4). In addition, polymeric phosphate may be shunned because it may inhibit calcium absorption due to excessive intake (Patent Document 5).
他の保水剤や離水防止剤としては、多種の加工でんぷん、増粘多糖類をはじめ、トレハロース(特許文献6)、ゼラチン(特許文献7)、カルボキシメチルセルロース(特許文献8)などが報告されている。しかしながらこれらの方法であっても、動植物資源を原料とする場合は供給安定性が問題となる。さらには、生産工程が煩雑であったり、保水剤としての力価が十分でないといった問題があった。 As other water retention agents and water separating agents, various types of processed starch, thickening polysaccharides, trehalose (Patent Document 6), gelatin (Patent Document 7), carboxymethyl cellulose (Patent Document 8), etc. have been reported. .. However, even with these methods, supply stability becomes a problem when animal and plant resources are used as raw materials. Furthermore, there are problems that the production process is complicated and the potency as a water retention agent is not sufficient.
他方、酵母には核酸、アミノ酸、ペプチドなどの成分が含まれており、その抽出物は医薬品であるグルタチオンの原料や、天然調味料である酵母エキスとして用いられているが、抽出の際に大量に副生する酵母菌体残渣の有効利用が課題とされてきた。 On the other hand, yeast contains components such as nucleic acids, amino acids and peptides, and its extract is used as a raw material for glutathione, which is a drug, and yeast extract, which is a natural seasoning. The effective use of the yeast cell residue produced as a by-product has been a problem.
酵母エキス抽出後の酵母菌体残渣はグルカン、マンナン、マンノプロテイン、蛋白質、脂質、核酸を主要な成分とするものであり、特許文献9には酵母エキス抽出後の酵母菌体残渣に高圧処理を施すことにより精製した酵母細胞壁画分を有効成分とする離水防止剤が報告されている。 The yeast cell residue after extraction of the yeast extract contains glucan, mannan, mannoprotein, protein, lipid, and nucleic acid as main components. It has been reported that a water-repellent inhibitor containing as an active ingredient a yeast cell wall fraction purified by applying.
このような、酵母菌体残渣を高度に精製した酵母細胞壁を利用するものに対し、本発明者らは酵母菌体残渣にグルカナーゼを適度に作用させると、保水性が著しく向上し、これを保水剤、又は離水防止剤として利用できることを見出した。
この剤は、酵母菌体残渣をまるごと使って、簡単な製法で得られる物でありながら、優れた保水性や離水防止効果を奏するため、あらゆる食品素材と混ぜて、好適に用いることができる。
しかしながら、この剤自体は高い保水性を有しながら、畜肉や魚肉のミンチと混ぜたとき、肉との相容性が十分とは言えず、その結果、それを加熱成形した物の弾力性が十分ではないという難点があった。In contrast to such a yeast cell wall obtained by highly purifying the yeast cell residue, the inventors of the present invention appropriately acted glucanase on the yeast cell residue to significantly improve water retention, It was found that it can be used as an agent or a water separating agent.
This agent, which is obtained by a simple production method using the whole yeast cell residue, has excellent water retention and water separation preventing effects, and therefore can be suitably used by mixing with any food material.
However, while this agent itself has a high water retention property, when it is mixed with minced meat of meat or fish, it cannot be said that it has sufficient compatibility with meat, and as a result, the elasticity of the product obtained by heat-molding it is not satisfactory. There was a drawback that it was not enough.
本発明が解決しようとする課題は、調理時や保存期間中に離水が生じやすい一般的な食品に添加した際に、容易に混和でき、加熱成形後も高い保水性、弾力性を示し、かつ添加した食品の食味に影響しないような食品用保水剤を提供することである。また、その食品用保水剤は、人体に安全であることが必要であり、安定供給が可能なものであることが望ましい。 The problem to be solved by the present invention is that when added to a general food product in which water separation is likely to occur during cooking or during storage, it can be easily mixed, and exhibits high water retention and elasticity even after heat molding, and It is intended to provide a water retention agent for food which does not affect the taste of the added food. In addition, the water retention agent for food needs to be safe for the human body, and is preferably capable of stable supply.
本発明者らは、上記課題の解決につき鋭意研究の結果、酵母菌体残渣に細胞壁溶解酵素を適量反応させた後、pHをアルカリ側に調整することによって、保水性が著しく向上し、かつ畜肉や魚肉との相容性も向上することを見出した。これを食品に添加することで食品の保水性が向上し、加熱成形後も好ましい弾力性を示すものとなる。 The present inventors, as a result of earnest research on solving the above problems, after reacting the yeast cell residue with an appropriate amount of a cell wall lysing enzyme, by adjusting the pH to the alkaline side, water retention is significantly improved, and livestock meat It was found that the compatibility with fish and fish meat is also improved. By adding this to foods, the water retention of the foods is improved, and preferable elasticity is exhibited even after heat molding.
すなわち本発明は、
(1)酵母由来の食品用保水剤であって、固形分濃度10重量%、25℃の水溶液において、粘度が2000mPa・s以上、かつpHが8.0以上となる、食品用保水剤、
(2)蛋白質含量が20重量%以上、食物繊維含量が20重量%以上である、上記(1)記載の食品用保水剤、
(3)酵母エキス抽出後の酵母菌体残渣に細胞壁溶解酵素を作用させる工程とpHをアルカリ性側に調整する工程とを有する、上記(1)または(2)記載の食品用保水剤の製造方法、
(4)前記細胞壁溶解酵素がプロテアーゼを含まないグルカナーゼであることを特徴とする上記(3)記載の食品用保水剤の製造方法
に係るものである。That is, the present invention is
(1) A water-retaining agent for food derived from yeast, which has a viscosity of 2000 mPa·s or more and a pH of 8.0 or more in an aqueous solution having a solid content concentration of 10% by weight and 25° C.,
(2) The water retention agent for food according to (1) above, which has a protein content of 20% by weight or more and a dietary fiber content of 20% by weight or more.
(3) The method for producing a water retention agent for food according to the above (1) or (2), which comprises a step of causing a cell wall lysing enzyme to act on the yeast cell residue after extraction of the yeast extract and a step of adjusting the pH to an alkaline side. ,
(4) The method according to (3) above, wherein the cell wall lysing enzyme is a glucanase containing no protease.
本発明によると、酵母菌体から酵母エキスなどを抽出した酵母菌体残渣に対し、酵母細胞壁溶解酵素を酵母菌体残渣が特定の粘度になるように作用させることで、その保水性が著しく向上し、さらにpHをアルカリ側に調整することで畜肉や魚肉と混和したときの相容性が向上した。これにより、本剤は畜肉や魚肉とムラなく均一に混和することができ、その混合物は、十分な水分を保持できるとともに、加熱成形した際に弾力性が高い、好ましい食感のものとなった。また、このような剤は、pHが中性付近のものと比べると、さらに酵母由来のにおいが低減されていた。
本発明の保水剤を食品に添加することで、食品の保水性が大きく向上し、また食品と均一に混ざるため、食品の製造過程、加熱工程、冷凍解凍、保存等において起こる離水を防止することができ、好ましい食感を保持できる。本発明の保水剤は、味やにおいが極めて少ないため、食品の食味への影響はほとんど無い。According to the present invention, with respect to the yeast cell residue obtained by extracting a yeast extract or the like from the yeast cell, the yeast cell wall lysing enzyme is allowed to act so that the yeast cell residue has a specific viscosity, whereby the water retention property is significantly improved. However, by adjusting the pH to the alkaline side, the compatibility when mixed with livestock meat or fish meat was improved. As a result, this agent can be mixed uniformly with livestock meat and fish meat evenly, and the mixture has a preferable texture, which can retain sufficient water content and has high elasticity when heat-molded. .. In addition, the odor derived from yeast was further reduced in such agents as compared with those having a pH of around neutral.
By adding the water retention agent of the present invention to food, the water retention of the food is greatly improved, and since it mixes uniformly with the food, the production process of the food, the heating step, freezing and thawing, and preventing water separation that occurs in storage, etc. It is possible to maintain the desired texture. Since the water retention agent of the present invention has extremely little taste and odor, it has almost no effect on the taste of food.
また、原料として酵母エキスなどを抽出した後の菌体残渣をまるごと用いることが出来、そこから簡単な工程で保水剤とすることが出来る。トルラ酵母やビール酵母の菌体残渣は、調味料である酵母エキスや他の有用成分の生産に伴って大量に副生しており、本発明はその酵母菌体残渣を有効利用できるため、コスト、廃棄物削減の点でも、極めて有利である。また、動植物を原料とする場合と比較して、供給不安、価格変動、品質変動のリスクも少ない。 Further, the whole cell residue after extracting yeast extract or the like can be used as a raw material and can be used as a water retention agent by a simple process. Torula yeast and brewer's yeast cell residues are by-produced in large quantities with the production of yeast extract and other useful ingredients that are seasonings, and the present invention can effectively utilize the yeast cell residue, thus reducing costs. Also, it is extremely advantageous in terms of waste reduction. In addition, there is less risk of supply insecurity, price fluctuations, and quality fluctuations compared to when animals and plants are used as raw materials.
以下に、本発明を具体的に説明する。本発明において原料として用いることのできる酵母菌体の種類は、酵母細胞壁溶解酵素により溶解可能なものである。たとえば、サッカロミセス、エンドミコプシス、サッカロミコデス、ネマトスポラ、キャンディダ、トルロプシス、プレタノミセス、ロドトルラなどの属に属する菌、あるいはいわゆるビール酵母、パン酵母、清酒酵母などが挙げられる。このうち、特に食経験が多いキャンディダ・ユティリス又はサッカロマイセス・セレビシエが望ましい。 The present invention will be specifically described below. The types of yeast cells that can be used as a raw material in the present invention are those that can be lysed by yeast cell wall lysing enzymes. Examples thereof include bacteria belonging to the genera Saccharomyces, Endomycopsis, Saccharomycodes, Nematospora, Candida, Torrlopsis, Pretanomyces, Rhodotorula, or so-called beer yeast, baker's yeast, sake yeast and the like. Of these, Candida utilis or Saccharomyces cerevisiae, which has a particularly large amount of eating experience, is preferable.
本発明の酵母菌体残渣とは、酵母に熱水、酸・アルカリ性溶液、自己消化、機械的破砕等のいずれか一つ以上を用いて抽出処理することにより、酵母エキスまたは有用成分を抜いた後の残渣である。例えば、興人ライフサイエンス(株)製の「KR酵母」が挙げられる。
このような残渣は一般的に、グルカン、マンナン、蛋白質、脂質、核酸を主要な成分とするものであるが、構造的にはグルカン、マンナン、蛋白質と他の成分が複合体となって強固に結合していることが推察される。The yeast cell residue of the present invention means that yeast extract or useful components are removed by subjecting yeast to extraction treatment with hot water, acid/alkaline solution, autolysis, mechanical crushing, or the like. It is the later residue. For example, "KR yeast" manufactured by Kojin Life Science Co., Ltd. may be mentioned.
Such residues generally contain glucan, mannan, protein, lipid, and nucleic acid as main components, but structurally, glucan, mannan, protein, and other components form a complex and firmly. It is presumed that they are connected.
本発明の保水剤を製造する方法は、まず上述の酵母菌体残渣に水を加えて、乾燥菌体重量で約10重量%濃度の菌体懸濁液を調製する。必要であれば、菌体懸濁液を遠心分離して酵母菌体残渣を取得し、再度水を加えて約10重量%濃度の菌体懸濁液を調製する工程を設けてもよい。調製した菌体懸濁液をpH5.5以上、望ましくはpH6.0〜7.0に調整する。 In the method for producing the water retention agent of the present invention, first, water is added to the above yeast cell residue to prepare a cell suspension having a dry cell weight concentration of about 10% by weight. If necessary, a step of centrifuging the bacterial cell suspension to obtain a yeast cell residue and adding water again to prepare a bacterial cell suspension having a concentration of about 10% by weight may be provided. The prepared bacterial cell suspension is adjusted to pH 5.5 or higher, preferably pH 6.0 to 7.0.
この菌体懸濁液に、細胞壁溶解酵素を添加する。この際に用いる細胞壁溶解酵素は、プロテアーゼを含まないグルカナーゼであることが望ましい。具体的には、ストレプトマイセス属由来のβグルカナーゼ「デナチームGEL」(ナガセケムテックス社製)、Taloromyces属由来のβグルカナーゼ「Filtrase BRX」(DSMジャパン社製)等があり、中でも「デナチームGEL」が望ましい。 A cell wall lysing enzyme is added to the cell suspension. The cell wall lysing enzyme used in this case is preferably a glucanase containing no protease. Specifically, there are β-glucanases derived from Streptomyces genus "Denateam GEL" (manufactured by Nagase Chemtex), β-glucanases derived from Taloromyces genus "Filtrase BRX" (manufactured by DSM Japan), and among others, "Denateam GEL". Is desirable.
一般的に使用されている細胞壁溶解酵素の多くは、配合物または夾雑物としてプロテアーゼ活性物を含有しておりこのような細胞壁溶解酵素をそのまま用いると、保水性の低いものとなる。たとえば、天野エンザイム社製「ツニカーゼFN」は、グルカナーゼとプロテアーゼの混合物の酵素製剤であり、このようなプロテアーゼを含有する酵素製剤を用いる場合には、酵素製剤中のプロテアーゼが作用しないような温度またはpHで作用させる必要がある。
細胞壁溶解酵素の添加量は、使用する原料の酵母残渣及び酵素によって異なるが、原料酵母菌体残渣の乾燥重量100g当たり4〜200unit添加が望ましく、さらに望ましくは20〜60unit添加である。Many of the commonly used cell wall lysing enzymes contain a protease activity as a formulation or a contaminant, and if such a cell wall lysing enzyme is used as it is, the water retention becomes low. For example, "Tunicase FN" manufactured by Amano Enzyme Inc. is an enzyme preparation of a mixture of glucanase and protease, and when using an enzyme preparation containing such a protease, a temperature or a temperature at which the protease in the enzyme preparation does not act. Need to work at pH.
The addition amount of the cell wall lysing enzyme varies depending on the yeast residue and enzyme of the raw material used, but is preferably 4 to 200 unit, more preferably 20 to 60 unit, per 100 g of the dry weight of the raw material yeast cell residue.
細胞壁溶解酵素の添加後、50℃以上、望ましくは50〜70℃、より望ましくは55〜65℃で2〜7時間、望ましくは3〜4時間酵素反応させる。
酵素反応の時間は細胞壁溶解酵素の添加量及び原料の酵母残渣に応じて、適宜調整できる。酵素添加量が少なすぎるか反応時間が短すぎることにより、酵素反応が不十分な場合、反対に、酵素添加量が多すぎるか反応時間が長すぎることにより、酵素反応が進みすぎた場合の、どちらの場合も、保水性や離水防止効果が不十分なものとなる。After the addition of the cell wall lysing enzyme, the enzyme reaction is carried out at 50° C. or higher, preferably 50 to 70° C., more preferably 55 to 65° C. for 2 to 7 hours, preferably 3 to 4 hours.
The time of the enzyme reaction can be appropriately adjusted depending on the amount of cell wall lysing enzyme added and the yeast residue as a raw material. If the amount of enzyme added is too small or the reaction time is too short, the enzyme reaction is insufficient, conversely, if the amount of enzyme added is too large or the reaction time is too long, if the enzyme reaction proceeds too much, In either case, the water retention and water separation preventing effects are insufficient.
本願発明の保水剤を製造する方法は、前述のとおりであるが、使用する酵母残渣、酵素の種類によって、反応条件が異なることがある。酵素反応後の組成物が、固形分10質量%の状態で、25℃の粘度が2000mPa・s以上となるように、望ましくは3000mPa・s以上となるように、さらに望ましくは5000mPa・s以上となるように、酵素添加量、反応時間を調整する。適度な酵素反応を行った組成物について、90℃、10分間以上の加熱処理などで酵素を失活させる。 The method for producing the water retention agent of the present invention is as described above, but the reaction conditions may differ depending on the yeast residue and the type of enzyme used. The composition after the enzyme reaction has a solid content of 10% by mass so that the viscosity at 25° C. is 2000 mPa·s or more, preferably 3000 mPa·s or more, and more preferably 5000 mPa·s or more. The amount of enzyme added and the reaction time are adjusted so that The composition that has undergone an appropriate enzymatic reaction is deactivated by heating at 90° C. for 10 minutes or more.
次いで、アルカリを添加して、pHを8.0以上、望ましくはpH8.0〜10.5、さらに望ましくはpH9.0〜10.0に調整する。
使用するアルカリは、食品に使用できるものであれば特に制限はないが、水酸化ナトリウム水溶液、または水酸化カリウム水溶液が好適に用いられる。Then, an alkali is added to adjust the pH to 8.0 or higher, preferably pH 8.0 to 10.5, and more preferably pH 9.0 to 10.0.
The alkali used is not particularly limited as long as it can be used in foods, but an aqueous solution of sodium hydroxide or an aqueous solution of potassium hydroxide is preferably used.
このようにして得られた組成物をそのまま食品用保水剤とすることもでき、または乾燥して濃縮物または粉末にして、食品用保水剤とすることもできる。 The composition thus obtained can be used as it is as a water retention agent for food, or can be dried to give a concentrate or powder to be used as a water retention agent for food.
酵母エキス抽出後の酵母菌体を原料として上記の製法により得られた食品用保水剤は、乾燥固形分10重量%の状態において、または粉末の場合は水と乾燥固形分10重量%の混合液にした時に、25℃の粘度が2000mPa・s以上、望ましくは3000mPa・s以上、さらに望ましくは5000mPa・s以上であり、pHが8.0以上、望ましくはpH8.0〜10.5、さらに望ましくはpH9.0〜10.0である。さらには、その乾燥物中の蛋白質含量が20重量%以上、望ましくは40重量%以上で、食物繊維含量が20重量%以上、望ましくは25重量%以上である。 The water retention agent for foods obtained by the above-mentioned production method using yeast cells after extraction of yeast extract as a raw material is in a dry solid content of 10% by weight, or in the case of powder, a mixed solution of water and dry solid content of 10% by weight. The viscosity at 25° C. is 2000 mPa·s or more, preferably 3000 mPa·s or more, more preferably 5000 mPa·s or more, and the pH is 8.0 or more, preferably pH 8.0 to 10.5, and more preferably Has a pH of 9.0 to 10.0. Furthermore, the protein content in the dried product is 20% by weight or more, preferably 40% by weight or more, and the dietary fiber content is 20% by weight or more, preferably 25% by weight or more.
以下、実施例を挙げて、本発明を詳細に説明する。但し、本発明は、以下の態様に限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following modes.
<蛋白質含量の測定方法>
本発明において、保水剤に含まれる蛋白質含量測定には加水分解法を用いた。保水剤の試料を6N 塩化水素にて110℃、24時間加水分解したのち前処理を行い全自動アミノ酸分析計(日立社製)にて測定して求めた。<Method of measuring protein content>
In the present invention, the hydrolysis method was used to measure the protein content in the water retention agent. The sample of the water retention agent was hydrolyzed with 6N hydrogen chloride at 110° C. for 24 hours, pretreated, and measured by a fully automatic amino acid analyzer (Hitachi).
<食物繊維含量の測定方法>
保水剤の食物繊維含量測定には加水分解法を用いた。保水剤の試料を1N硫酸にて110℃、3.5時間加水分解して中和後、加水分解生成物であるマンノース、グルコースを液体クロマトグラフィーにて測定し、グルカン・マンナンへ換算して求めた。検出にはRI検出器、分離カラムはSP810(Shodex)、移動相は超純水を使用した。<Measurement method of dietary fiber content>
The hydrolysis method was used to measure the dietary fiber content of the water retention agent. A sample of the water retention agent was hydrolyzed with 1N sulfuric acid at 110° C. for 3.5 hours for neutralization, and then hydrolysis products of mannose and glucose were measured by liquid chromatography and converted into glucan and mannan. It was An RI detector was used for detection, SP810 (Shodex) was used as the separation column, and ultrapure water was used as the mobile phase.
<粘度の測定方法>
保水剤等の試料の粘度は、b型粘度計(TOKIMEC社製、VISCOMETER−BM)を使用し、10重量%、25℃の粘度を測定した。<Method of measuring viscosity>
Regarding the viscosity of the sample such as the water retention agent, a b-type viscometer (manufactured by TOKIMEC, VISCOMETER-BM) was used to measure the viscosity of 10 wt% at 25°C.
<保水率の測定方法>
保水剤等の試料の保水率は、次の方法により測定した。
試料を水に懸濁して10重量%とし、1.5mL容エッペンドルフチューブに1g入れ、2000×g RCF で1分間遠心分離した後、チューブを逆さにして10秒間静置することにより離水を除去した。遠心前のチューブ中の固形分重量と、遠心後のチューブ内の溶液重量から、以下の式より試料の保水率を算出した。
保水率(%)=(遠心後溶液重量/固形分重量)×100<Measurement method of water retention rate>
The water retention rate of a sample such as a water retention agent was measured by the following method.
The sample was suspended in water to 10% by weight, 1 g was put in a 1.5 mL Eppendorf tube, centrifuged at 2000×g RCF for 1 minute, and then the tube was inverted and allowed to stand for 10 seconds to remove syneresis. .. From the weight of the solid content in the tube before centrifugation and the weight of the solution in the tube after centrifugation, the water retention rate of the sample was calculated by the following formula.
Water retention rate (%)=(weight of solution after centrifugation/weight of solid content)×100
<実施例1>
キャンディダ・ユティリス酵母エキス抽出後の酵母菌体「KR酵母」(興人ライフサイエンス社製)1kgを水に懸濁して10質量%とした後、60℃、pH6.5に調整後、細胞壁溶解酵素(ナガセケムテックス社製「デナチームGEL」440U/mL)を1g加え、3時間作用させた。次いで90℃、15分で加熱処理した後、1mol/L水酸化ナトリウム水溶液でpHを9.0に調整し、乾燥して粉末化して、実施例1の食品用保水剤を得た。
この保水剤10重量%、25℃の粘度は5800mPa・s、pHは9.0で、ほとんど無臭であった。乾燥物中の蛋白質含量は57重量%、食物繊維含量は21重量%であった。
この食品用保水剤の保水率は、999.5%であった。
この食品用保水剤10質量%水溶液100gと鶏肉のミンチ200gとを混合し、泡だて器で1分間かき混ぜて均一に混和し、これを75℃で1時間加熱したところ、弾力性のある塊となった。<Example 1>
Candida utilis yeast extract 1 kg of yeast cells after extraction "KR yeast" (manufactured by Kojin Life Science Co., Ltd.) was suspended in water to 10% by mass, adjusted to 60°C and pH 6.5, and then dissolved in cell wall. 1 g of enzyme (“Denateam GEL” 440 U/mL manufactured by Nagase Chemtex) was added and allowed to act for 3 hours. Then, the mixture was heated at 90° C. for 15 minutes, adjusted to pH 9.0 with a 1 mol/L sodium hydroxide aqueous solution, dried and powdered to obtain a food water retention agent of Example 1.
The water retention agent was 10% by weight, the viscosity at 25° C. was 5800 mPa·s, and the pH was 9.0, which was almost odorless. The protein content in the dried product was 57% by weight, and the dietary fiber content was 21% by weight.
The water retention rate of this food water retention agent was 999.5%.
100 g of this water-retaining agent for foods, 100 g of water, and 200 g of minced chicken were mixed and mixed with a whisk for 1 minute to uniformly mix, and when heated at 75°C for 1 hour, an elastic mass was obtained. Became.
<実施例2>
実施例1において、細胞壁溶解酵素を作用させる時間を7時間にしたこと以外は、実施例1と同様に実施して、実施例2の食品用保水剤を得た。この保水剤10重量%、25℃の粘度は3200mPa・s、pHは9.0で、ほとんど無臭であった。この食品用保水剤の保水率は、804.8%であった。
この食品用保水剤10質量%水溶液100gと鶏肉のミンチ200gとを混合し、泡だて器で1分間かき混ぜて均一に混和し、これを75℃で1時間加熱したところ、弾力性のある塊となった。<Example 2>
A water retention agent for food of Example 2 was obtained in the same manner as in Example 1 except that the time for which the cell wall lysing enzyme was allowed to act was 7 hours. The water retention agent was 10% by weight, the viscosity at 25° C. was 3200 mPa·s, the pH was 9.0, and it was almost odorless. The water retention rate of this food water retention agent was 804.8%.
100 g of this water-retaining agent for foods, 100 g of water, and 200 g of minced chicken were mixed and mixed with a whisk for 1 minute to uniformly mix, and when heated at 75°C for 1 hour, an elastic mass was obtained. Became.
<実施例3>
実施例1において、pH調整の際にpH9.0に代えてpH10.0にしたこと以外は、実施例1と同様に実施して、実施例3の食品用保水剤を得た。この保水剤10重量%、25℃の粘度は3200mPa・s、pHは10.0で、ほとんど無臭であった。この食品用保水剤の保水率は、850.5%であった。
この食品用保水剤10質量%水溶液100gと魚のすり身200gとを混合し、泡だて器で1分間かき混ぜて均一に混和し、これを75℃で1時間加熱したところ、弾力性のある塊となった。<Example 3>
In Example 1, a water retention agent for food of Example 3 was obtained in the same manner as in Example 1, except that the pH was adjusted to 10.0 instead of 9.0 during pH adjustment. The water retention agent was 10% by weight, the viscosity at 25° C. was 3200 mPa·s, and the pH was 10.0, and it was almost odorless. The water retention rate of this food water retention agent was 850.5%.
100 g of this 10% by weight water retention agent for foods and 200 g of fish surimi were mixed, stirred for 1 minute with a whisk and evenly mixed, and then heated at 75°C for 1 hour to give an elastic lump. became.
<比較例1>
実施例1において、酵素反応後のpH調整(アルカリ添加)を行わなかった以外は、実施例1と同様に実施して、比較例1の食品用保水剤を得た。この保水剤10重量%、25℃の粘度は5700mPa・sで、pHは6.5で、実施例1のサンプルに比べるとわずかに臭いがあった。この食品用保水剤の保水率は、995.5%であった。
この食品用保水剤10質量%水溶液100gと鶏肉のミンチ200gとを混合し、泡だて器で1分間かき混ぜて均一に混和し、これを75℃で1時間加熱したところ、弾力性のやや低い塊となった。<Comparative Example 1>
A water retention agent for food of Comparative Example 1 was obtained in the same manner as in Example 1 except that pH adjustment (addition of alkali) after the enzymatic reaction was not performed. The water retention agent was 10% by weight, the viscosity at 25° C. was 5700 mPa·s, and the pH was 6.5, which was slightly odorous as compared with the sample of Example 1. The water retention rate of this water retention agent for food was 995.5%.
100 g of this water-retaining agent for foods, 100 g of water, and 200 g of minced chicken were mixed, mixed with a whisk for 1 minute and uniformly mixed, and when heated at 75° C. for 1 hour, elasticity was slightly low. It became a lump.
<比較例2>
キャンディダ・ユティリス酵母エキス抽出後の酵母菌体「KR酵母」(興人ライフサイエンス社製)1kgを水に懸濁して10質量%とした後、60℃、pH6.5に調整後、細胞壁溶解酵素(ナガセケムテックス社製「デナチームGEL」)を3g加え、3時間作用させた。次いで90℃、15分で加熱処理した後、乾燥して粉末化した。この粉末に水を加えた10重量%、25℃の粘度は1470mPa・sであった。これを1mol/L水酸化ナトリウム水溶液でpHを9.0に調整し、乾燥して粉末化して、比較例2の保水剤を得た。
この保水剤10重量%、25℃の粘度は1440mPa・s、pHは9.0で、保水率は、410.5%であり、保水剤として不十分であった。<Comparative example 2>
Candida utilis yeast extract 1 kg of yeast cell "KR yeast" (manufactured by Kojin Life Science Co., Ltd.) after extraction was suspended in water to 10% by mass, adjusted to 60° C. and pH 6.5, and then dissolved in cell wall. An enzyme (“Denateam GEL” manufactured by Nagase Chemtex) was added in an amount of 3 g and allowed to act for 3 hours. Then, after heat treatment at 90° C. for 15 minutes, it was dried and pulverized. Water was added to this powder at 10% by weight and the viscosity at 25° C. was 1470 mPa·s. This was adjusted to pH 9.0 with a 1 mol/L sodium hydroxide aqueous solution, dried and powdered to obtain a water retention agent of Comparative Example 2.
This water retention agent was 10% by weight, the viscosity at 25°C was 1440 mPa·s, the pH was 9.0, and the water retention rate was 410.5%, which was insufficient as a water retention agent.
本発明の食品用保水剤は、各種の加工食品、たとえば冷凍食品、魚肉や畜肉の練り製品、揚げ物用の粉などに添加して用いることができる。これにより、他のタンパク素材、澱粉素材よりも優れた保水効果を示し、食品の調理時や保存期間中の離水を防止し、品質の低下を防ぐことが出来る。 The water retention agent for foods of the present invention can be used by adding it to various processed foods such as frozen foods, kneaded products of fish and livestock meat, and powders for fried foods. As a result, the water retention effect is superior to that of other protein materials and starch materials, and it is possible to prevent water separation during food preparation and storage, and prevent deterioration of quality.
Claims (4)
固形分濃度10重量%、25℃混合液において、粘度が2000mPa・s以上、かつpHが8.0以上である、食品用保水剤。A water retention agent for food derived from yeast,
A water retention agent for food, having a solid content concentration of 10% by weight, a viscosity of 2000 mPa·s or more and a pH of 8.0 or more in a 25°C mixed liquid.
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