201132293 六、發明說明： 【發明所屬之技術領域】 本發明係關於一種以浸潰方式加工食品的方法，特 別是一種以浸潰方式有效降低加工食品水活性的加工食品 方法。 【先前技術】 本發明以下所述之「水活性Aw」係為一加工食品之 • 保存限期的判斷指標，加工食品之水活性若在Aw 0 85以 下，可避免黴菌繁殖，而長久保存；該「水活性Aw」可 疋義為松閉二間中，某食品的平衡蒸氣壓與相同溫度下純 水的飽和蒸氣壓之比值，係熟悉該技藝者可以理解。 新鮮食品在儲藏的過程中容易受到周圍環境的影 響，如溫度、時間、溼度及微生物，而使食品產生變質或 腐敗的情形，以致於風味受損或無法食用；一般來說，、食 品加工的目的係使食物脫去水分，使微生物因缺乏足夠的 水分而無法生長；其中，食品中所含的水分子包含結合水 (可與蛋白質或碳水化合物穩定結合的水分子)及自由水(非 鍵結狀態而係自由運動的水分子），而一般微生物所能利 用的水主要是自由水，因此，除去微生物可利用的有效水 分（自由水），降低食品的水活性，可以避免微生物的繁 殖，同時，可以緩解酵素水解作用、非酵素性的褐變反應 及油脂氧化速率，可以防止食物變質，延長食物的保存^ 限。 習用食品加工係採用特定的方式（如發酵、燻製、添 201132293 加防腐劑及浸潰），減緩環境對食品的影·，抑制微生 物的生長，進而達到延長食物保存期限，同時增添食品多 樣性的目的，上述各種習用食品加工方法之選用，往往因 食材的種類、食材本身的生物舰及所欲保存的時間而有 不同；舉例而言： 習用發酵食品加工方法多用於酒類、豆類及乳酸類 的食品’制職生㈣產生的酵素，使食材巾的成分發 生氧化、還原或合成反應，該食材在反應後會產生一些酒 精或酸的成分，抑制其它微生物的生長。 習用燻製食品加工方法多用於肉類或魚類食品，係 以木材之不完全燃燒所產生的煙’進行燻製，利用煙燒使 食材乾燥，降低其水活性，又，該煙含有酚、醛或酸類的 物質，可以防止食物腐敗。 習用添加防腐劑食品加工方法係在食材中添加一此 化學藥劑’常用來輔助其它加工方法以保存食品，例如添 加於醬油中’以維持發酵食品的保存期限。 而習用浸潰食品加工方法主要應用於肉類（如肉乾、 香腸及臘肉等）、果實類(如蜜餞)及蕪菁類（醃菜或榨菜）等 之食品加工，係利用高濃度的鹽、糖、酸及其它添加物之 溶液對食品進行浸潰，利用食品與浸潰溶液間的渗透壓 差’使食品中的水分排出，而該浸潰液可以進入食品組織 内，增加食品啲調味’最後再對該食品進行熱風乾燥及冷 風乾燥，並除去多餘的汁液即可完成，此類浸潰食品可保 存半年至一年的時間。 更詳言之，習用浸潰食品加工方法較常係以高濃度 201132293 的蔗糖溶液對食品進行浸潰，以降低成品的水活性，避免 微生物的繁殖。然而習用浸潰加工方法仍具有如下^ ㈣： 述之 1、 對水活性控制效果不佳：請參照第丨圖所示，為 習用蔗糖之化學結構，由圖得知，該習用蔗糖所帶有之氕 氧基(-OH)容易形成分子内氫鍵，而當該習用嚴糖處於^ 高濃度狀態時，該習用隸分子所形成之分子内氫二易使 該習用蔗糖形成結晶而析出（俗稱翻砂），而無法有效與水 分子結合，因此，使用習用嚴糖浸潰食品，不僅 材的水活性，並且’所析出之嚴糖結晶附 者於如齡材上，更影響浸潰產品的品f與外觀性。 2、 不符合健康標準：以制雜浸潰加卫 ，對水活餘做料料，驗所含_料他糖質為 =會有健康方面的疑慮；近年來有報導指出，過:， .的蔗糖’容易引起纽牙及肥胖方_問題庚二 可以被人體口腔中的細菌代謝利用而合成㈣類' : 使更多微生物黏附、利用，而產生大量有機酸： 牙回_質’係狀牙衍生的主因；而嚴糖的高熱量會致 使體重上升，造成不必要的困擾；故，以I掩浸潰之食品 往往含高甜度、高熱量及致—些__ 合代^ 的健康標準聽食D味。 〜 【發明内容】 本發明乃改良上述習用浸潰方式的缺點，提供一種 降低浸潰齡品水活_食品加工方法，Μ效降低浸潰 201132293 食品的水活性。 入 x月人目的係提供一種降低浸潰類食品水活性 的艮°〇加工方法，以降低浸潰食品所含的熱量及甜度，不 會影起食用者的健康問題。 一種降低浸潰食品水活性的食品加工方法，係包含 .糖/貝步驟，將食材浸潰於一海藻糖浸潰液中；一真空 處理步驟’於真空環境下使該海藻糖浸潰液可充分進入食 材，及一乾燥步驟，對浸潰之食材進行乾燥，而得一浸潰 食品。 【實施方式】 為讓本發明之上述及其他目的、特徵及優點能更明 顯易懂’下文特舉本發明之較佳實施例，並配合所附圖式 ，詳細說明如下： 請參閱第2圖所示，其係本發明一種降低浸潰食品 水活性的食品加工方法之流程圖。本發明之降低浸潰食品 水活性的食品加工方法係包含：a.糠潰步驟；b·真空處理 步驟及c·乾燥步驟。 a、糖潰步驟:係將食材浸泡於一海藻糖浸潰液中。更 詳言之’該食材可以係肉類、果實類或是蔬菜類等，而本 實施例主要係針_肉類及果實類食材之浸潰。本發明係採 用天然的海藻糖’以水配置成重量百分比濃度為15~45% 之海藻糖溶液’係為海藻糖浸潰液’該海藻糖浸潰液與選 用食材之重量比例係為7:3，於室溫下浸漬6〜8小時，此 時’該選用食材中所含的水分會因其所含的糖分濃度較低 —6 — 201132293 ，而該海藻糖浸涪、〇 Φ , 斤含的糖分濃度較高，以滲透作用滲 =:食材中自由水分子的量’可以有效降低該 境下使骑賴浸潰液 ton* 平吕之，本實施例係於壓力為5-10 行，缩―浸潰後食材所吸附的海藻糖浸潰液進 = 理步驟可將該食材内部之空氣抽出，留201132293 VI. Description of the Invention: [Technical Field] The present invention relates to a method for processing food by dipping, in particular, a processed food method for effectively reducing water activity of processed foods by dipping. [Prior Art] The "water-active Aw" described below in the present invention is a judgment index of the shelf life of a processed food, and if the water activity of the processed food is below Aw 0 85, the mold can be prevented from being propagated and stored for a long time; "Water activity Aw" can be defined as the ratio of the equilibrium vapor pressure of a food to the saturated vapor pressure of pure water at the same temperature in the two closed compartments, which is familiar to those skilled in the art. Fresh foods are susceptible to the surrounding environment during storage, such as temperature, time, humidity and microbes, causing food to deteriorate or become so corrupted that the flavor is impaired or inedible; in general, food processing The purpose is to remove the moisture from the food, so that the microorganism cannot grow due to lack of sufficient water; wherein the water molecules contained in the food contain bound water (water molecules that can be stably combined with proteins or carbohydrates) and free water (non-bonds) In the knot state, it is a free-moving water molecule. The water that can be used by microorganisms in general is mainly free water. Therefore, the effective water (free water) available to microorganisms can be removed, and the water activity of the food can be reduced, and the growth of microorganisms can be avoided. At the same time, it can alleviate the hydrolysis of enzymes, the non-enzymatic browning reaction and the oxidation rate of oil, which can prevent food spoilage and prolong the preservation of food. The conventional food processing system adopts specific methods (such as fermentation, smoking, adding 201132293 plus preservatives and impregnation) to slow down the environment and prevent the growth of microorganisms, thereby prolonging the shelf life of foods and increasing the diversity of foods. Objectives, the selection of various conventional food processing methods is often different depending on the type of ingredients, the biological ship of the food itself, and the time to be preserved; for example: conventional fermented food processing methods are mostly used in alcohol, beans and lactic acid. The enzyme produced by the food 'career' (4) causes oxidation, reduction or synthesis of the ingredients of the food towel. After the reaction, the food will produce some alcohol or acid components to inhibit the growth of other microorganisms. Conventional smoked food processing methods are mostly used for meat or fish foods, which are smoked by the smoke produced by incomplete combustion of wood, using tobacco to make the ingredients dry and reduce their water activity. Moreover, the smoke contains phenol, aldehyde or acid. Substance can prevent food from spoiling. Conventional Addition of Preservatives The food processing method adds one of the chemicals to the ingredients 'used to assist other processing methods to preserve foods, such as added to soy sauce' to maintain the shelf life of the fermented food. The conventional impregnation food processing method is mainly applied to food processing such as meat (such as dried meat, sausage and bacon), fruits (such as candied fruit), and phthalocyanine (picks or mustard), using high concentration of salt and sugar. The solution of acid and other additives impregnates the food, and the osmotic pressure difference between the food and the impregnation solution is used to discharge the water in the food, and the impregnation liquid can enter the food tissue to increase the flavor of the food. The food is then dried by hot air drying and cold air drying, and the excess juice is removed. The impregnated food can be stored for six months to one year. More specifically, the conventional impregnation food processing method is usually used to impregnate the food with a high concentration of 201132293 sucrose solution to reduce the water activity of the finished product and avoid microbial growth. However, the conventional impregnation processing method still has the following ^ (4): 1. The control effect on water activity is not good: Please refer to the figure, which is the chemical structure of sucrose, which is known from the figure. The methoxy group (-OH) is liable to form intramolecular hydrogen bonds, and when the conventional sucrose is in a high concentration state, the intramolecular hydrogen formed by the conventional molecule is likely to cause the sucrose to crystallize and precipitate (commonly known as Turning sand), and can not effectively combine with water molecules, therefore, using conventional sugar to impregnate food, not only the water activity of the material, but also the precipitation of the strict sugar crystal attached to the ageing material, which affects the product of the impregnated product. f and appearance. 2, does not meet the health standards: to make impurities in the impregnation, to do the material for the water, the test contains _ material he sugar = there will be health concerns; in recent years there have been reports that, too:, . The sucrose 'is easy to cause Newton and obesity _ Problem Geng can be metabolized by the bacteria in the human mouth to synthesize (4) class ': Make more microorganisms adhere and use, and produce a lot of organic acids: 牙回_质' The main cause of tooth derivation; and the high calorie of the sugar can cause weight to rise, causing unnecessary troubles; therefore, the food that is impregnated with I often contains high sweetness, high calorie and some health of __ Standard listen to D flavor. ~ [Explanation] The present invention is to improve the above-mentioned shortcomings of the conventional impregnation method, and to provide a method for reducing the water-immersion of the impregnated product, the food processing method, and the water activity of the food of the 201132293. The purpose of the X-ray is to provide a method for reducing the water activity of the impregnated food to reduce the heat and sweetness of the impregnated food, without affecting the health of the consumer. The invention relates to a food processing method for reducing the water activity of the impregnated food, comprising the step of sugar/bei, immersing the food in a trehalose impregnation liquid; and a vacuum treatment step of: the trehalose immersion liquid in a vacuum environment; Fully enter the ingredients, and a drying step, drying the dipped ingredients to obtain a dipping food. The above and other objects, features and advantages of the present invention will become more <RTIgt; </ RTI> <RTIgt; </ RTI> <RTIgt; </ RTI> <RTIgt; Shown is a flow chart of a food processing method for reducing the water activity of an impregnated food product of the present invention. The food processing method for reducing water activity of the impregnated food of the present invention comprises: a. a crucible step; b. a vacuum treatment step and a c. drying step. a, sugar collapse step: the food is soaked in a trehalose dipping solution. More specifically, the food may be meat, fruit or vegetables, and the present embodiment is mainly impregnated with needle-meat and fruit-based ingredients. The invention adopts natural trehalose 'the trehalose solution with the concentration of 15~45% by weight of water is the trehalose impregnation liquid'. The weight ratio of the trehalose impregnation liquid to the selected foodstuff is 7: 3, immersed at room temperature for 6 to 8 hours, at this time 'the water contained in the selected food will be lower because of the lower concentration of sugar contained in it -6 - 201132293, and the trehalose is soaked, 〇Φ, jin The concentration of sugar is higher, and the amount of free water molecules in the osmotic effect = can effectively reduce the leaching solution of the leaching solution in this environment. This embodiment is based on a pressure of 5-10 rows. After the immersion, the trehalose impregnation solution adsorbed by the foodstuff is taken out, and the air inside the foodstuff can be extracted, leaving
/讀液之海藻糖可充分進人食材，與該食 之水分子形成氫鍵，崎低水活性，於真空 衣兄=*可Γ抑制食材發生色澤變化和營養成分損失的狀 5 驟操作時間短，可以維持該浸潰食材的生 物特!·生。亥艮材在完成真空處理後其含水量為3〇~4〇%， 此時，該食材的水活性為Aw 0.9左右。 C、乾燥步驟:該真空處理步驟結束後，對該進行浸潰 之艮材進行’而得—浸潰食品。更詳言之，本實施例 係以人工錢的方式㈣海紐浸潰液巾时材烘乾，該 乾燥步驟可以係以熱風乾燥（以7〇〜8〇(5c的高溫熱風”冷 風乾燥（30〜40°C的低溫冷風）或其組合於密閉空間下進行 乾燥。如前所述本發明係以海藻糖進行糖潰步驟，再經該 真空處理步驟處理後，已可大幅降低該食材之水活性，因 此可直接進行冷風乾燥即可，以簡化整體製程。舉例而言 ’本發明係以溫度30~40〇C ’相對溼度為30% RH之冷風 ，在密閉環境下進行乾燥8小時，對該海藻糖浸潰液中的 食材進行烘乾，該乾燥步驟結束後，乾燥後之浸潰食材便 為完成之浸潰食品，此時，該浸潰食品之含水量係為12% 201132293 以下，並且，其水活性係為Aw 0.6以下，為一低水活性 之浸潰食品。 請參閱第3圖所示，係本發明浸潰步驟所使用的海 澡糖之化學式，海藻糖係一種天然的糖類，廣泛的存在於 藻類、真菌類及高等植物等生物體中，該海藻糖係為兩個 葡萄糖分子以a，a，1，丨之糖苷鍵所構成，係屬非還原 糖’為一穩定的糖質，對熱及酸性穩定，不會與蛋白質戈 胺基酸作用，產生褐變反應，較蔗糖較佳用於食品加工； 另外’相較第1圖所示之習用蔗糖的分子結構，該海藻糖 所帶有之氫氧基不會形成分子内氫鍵，因此，該海藻糖即 使處於尚濃度狀態也不易形成結晶’故，以海藻糖浸潰食 品時’該海錄可讀嚴糖更有朗降低浸潰食品的水活 性’使浸潰食品的保存期限更長也更穩定；該海藻糖所含 的甜度較低，係一般砂糖的45%，其甜味較一般砂糖更 溫和，同時，該海藻糖無法被口腔中的微生物所代謝利用 ，可以避免蛀牙產生。 由上所述，本發明之賴糖，對於加卫食品之水活 性有較佳的㈣力，故，_本料之海驗浸潰食品， 較習用減浸潰方式’其加工步驟較為簡便，浸潰後不會 有多餘糖分結晶附著’可以獲得品f及外觀較佳的浸潰食 品；並且，該浸潰食品的保存限期較長，同時，食品口味 較輕淡、甜度及熱量較低，具有較優質的仙π感及營養 成分，相較於—般加食品更為健康且較符合現代人的飲 食需求。 本發明-㈣低浸潰食品水科的食品加工方法， 201132293 因浸潰所採用麟賴會產生分子内氫鍵，且豆分子 結構與水分子餘㈣鍵絲態，有断低錢食品的水 活性’使紐潰食品具有較㈣保H射卜觀，為本發 明之功效。 本發明一種降低浸潰食品水活性的食品加工方法， 該海藻糖係為一天然的糖分，所含的甜度較低，可以避免 食用後產生齲齒及肥胖的問題，為本發明之功效。 雖然本發明已利用上述較佳實施例揭示，然其並非 用以限定本發明，任何熟習此技藝者在不脫離本發明之精 神和範圍之内’相對上述實施例進行各種更動與修改仍屬 本發明所保護之技術範疇，因此本發明之保護範圍當視後 附之申請專利範圍所界定者為準。 201132293 【圖式簡單說明】 第1圖：習用之蔗糖結構圖。 第2圖：本發明降低浸潰食品水活性的食品加工方法流 程圖。 第3圖：本發明之海藻糖結構圖。 【主要元件符號說明】/ Reading liquid trehalose can fully enter the food, form hydrogen bonds with the water molecules of the food, and the water activity is low, and the vacuum clothing brother can suppress the color change and nutrient loss of the food. Short, you can maintain the creatures of the impregnated ingredients! After the vacuum treatment, the water content of the sapwood is 3〇~4〇%. At this time, the water activity of the food is about Aw 0.9. C. Drying step: After the vacuum processing step is completed, the impregnated coffin is subjected to a dipping of the food. More specifically, the present embodiment is made by means of artificial money (4) when the seaweed dipping liquid towel is dried, and the drying step can be dried by hot air (by 7 〇 8 〇 (5 c high temperature hot air) cold air drying ( Drying at a low temperature of 30 to 40 ° C or a combination thereof in a closed space. As described above, the present invention is a sugar pulverization step with trehalose, and after the vacuum treatment step, the food material can be greatly reduced. Water activity, so it can be directly dried by cold air to simplify the overall process. For example, 'this invention is a cold air with a temperature of 30~40〇C' relative humidity of 30% RH, and dried in a closed environment for 8 hours. The food in the trehalose impregnation solution is dried. After the drying step is finished, the dipped food after drying is the finished impregnated food. At this time, the water content of the impregnated food is 12% 201132293 or less. Moreover, the water activity is Aw 0.6 or less, which is a low-water-active impregnated food. Referring to Fig. 3, the chemical formula of the sea-bath sugar used in the impregnation step of the present invention, trehalose is a natural Sugar, a wide range of In organisms such as algae, fungi and higher plants, the trehalose is composed of two glucose molecules which are composed of a, a, 1, and glucoside linkages, and the non-reducing sugars are a stable saccharide. It is stable in heat and acid, does not react with protein gohamic acid, and produces a browning reaction. It is better used for food processing than sucrose. In addition, the molecular structure of sucrose is similar to that shown in Figure 1, which is carried by trehalose. Some of the hydroxyl groups do not form intramolecular hydrogen bonds. Therefore, even if the trehalose is in a state of still concentration, it is difficult to form crystals. Therefore, when the food is immersed in trehalose, the seaweed readable sugar is more immersed. The water activity of the fried food makes the shelf life of the impregnated food longer and more stable; the trehalose contains less sweetness, which is 45% of the general sugar, and its sweetness is milder than that of ordinary sugar, and the seaweed Sugar can not be metabolized by microorganisms in the mouth, and can avoid tooth decay. As described above, the lysine of the present invention has a better (four) force for enhancing the water activity of the food, and therefore, the sea immersion of the material Broken food, more conventional dipping The formula 'simplified processing steps, no excess sugar crystals adhered after impregnation' can obtain the product f and the better appearance of the impregnated food; and the impregnated food has a longer shelf life and at the same time, the food tastes lighter. Light, sweet and low in calories, with a higher quality of sensation and nutrients, compared to the general foods are more healthy and more in line with modern dietary needs. The present invention - (d) low-impregnation food water Food processing method, 201132293 The use of lining in the impregnation will produce intramolecular hydrogen bonds, and the molecular structure of the bean and the water molecule (4) bond filament state, the water activity of the food with low cuts will make the food of the nucleus food more (4) The invention is a food processing method for reducing the water activity of the impregnated food, the trehalose is a natural sugar, which has low sweetness and can avoid caries and obesity after eating. The problem is the efficacy of the invention. Although the present invention has been disclosed in the above-described preferred embodiments, it is not intended to limit the invention, and it is intended that those skilled in the art can make various changes and modifications to the above-described embodiments without departing from the spirit and scope of the invention. The technical scope of the invention is protected, and therefore the scope of the invention is defined by the scope of the appended claims. 201132293 [Simple description of the diagram] Figure 1: The sucrose structure diagram of the conventional use. Fig. 2 is a flow chart showing the food processing method for reducing the water activity of the impregnated food of the present invention. Figure 3: Structure diagram of trehalose of the present invention. [Main component symbol description]