WO2004004489A1 - 食品素材の改質方法 - Google Patents
食品素材の改質方法 Download PDFInfo
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- WO2004004489A1 WO2004004489A1 PCT/JP2003/008412 JP0308412W WO2004004489A1 WO 2004004489 A1 WO2004004489 A1 WO 2004004489A1 JP 0308412 W JP0308412 W JP 0308412W WO 2004004489 A1 WO2004004489 A1 WO 2004004489A1
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- Prior art keywords
- enzyme
- food material
- vegetables
- solution containing
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/14—Original non-roasted or non-fried potato pieces
-
- A—HUMAN NECESSITIES
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A—HUMAN NECESSITIES
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01011—Pectinesterase (3.1.1.11)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01015—Polygalacturonase (3.2.1.15)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
Definitions
- the present invention relates to a method for modifying a food material which is excellent in appearance and texture and hardly causes softening and collapse, and a food material which is appropriately softened.
- Modification of food materials is extremely important in considering their processability, storage stability, texture and taste.
- processability such as shortening the time required for cooking, physical properties that facilitate cutting and mixing, and less deterioration in physical properties due to the processing process.
- preservation such as prevention of oxidative rot and discoloration due to storage period and temperature, and prevention of deformation during transportation.
- texture and taste there are various needs for food materials such as moderate chewyness, pumami, friability, and umami and kokumi spread in the oral cavity.
- food materials have a need to prevent changes in shape and taste due to physical processing such as retort heating, freezing and thawing.
- Examples of recent processing of food materials include processing of sugars using amylase, dalcanase, xylanase, and the like, and processing of fruits using actinase.
- enzymes are used in a variety of food processing, the current practice is in the processing of slurry-like materials or on the surface of food materials.
- long-term immersion in an enzyme solution and the use of decompression methods are being studied as a technique to impregnate the enzyme into the food material, it is time-consuming and the operation until the pressure is reduced to low pressure is complicated. And it is inferior in industrial productivity. There was no.
- there is a concern that nutrients existing inside the food material may flow out by reducing the pressure, and the method using the reduced pressure was not practical.
- US Pat. No. 2,200,004085 is an example of using pectin esterase for french fries.
- US 2002Z0004085 states that 5 g of pectin esterase was added to 0.25 M of a 1 cm x 10 cm, cross-sectional area of 10 cm x 10 cm, 400 8 11 1 1; An enzyme treatment of immersing for 1 hour in a mixture of 1000 ml of calcium solution is described. Then, using such an enzyme-treated potato, the surface is dried, pre-fried at 190 ° C for 2 minutes, frozen, and fried at 1951: 5 minutes to produce a fried potato, and the crispy feeling is examined.
- Some knowledge of applying enzymes to food by applying pressure is known, for example, knowledge of applying pressure when saccharifying starch with amylase (for example, BE 7 5872 (197 1) Iuds du Mais, 62-111863) or a method of applying a pressure of 100 atmospheres or more to allow protease to act on meat to soften the meat (Japanese Patent Application Laid-Open No. Hei 5-7476).
- these methods are performed under conditions of high temperature and high pressure, there are problems such as complicated equipment and operation, and decomposition of the target substance. Improve the delicate texture of foods, and obtain food materials that have good digestive and absorptive properties, have softness, are difficult to boil down, are delicious, have a strong taste, and have moderate softness.
- the present invention relates to a food material having improved appearance, texture, digestibility and absorption, softening and boiling, umami, kokumi, and hardness, and a method of modifying a food material for producing such a food material.
- the purpose is to provide.
- the inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, a food material itself or a food material cut into an arbitrary size or shape is subjected to a pressure treatment of an enzyme solution at a pressure of 50 atm or less to obtain a food material.
- the inventor has found that the above problem can be solved by infiltrating an enzyme into a material, and has completed the present invention.
- the present invention includes the following inventions.
- a solution containing an enzyme is brought into contact with a food material and subjected to a pressure treatment at 1.0 to 50 atm to allow the enzyme to penetrate into the food material and cause an enzymatic reaction inside the food material.
- Characteristic food material reforming method
- the enzyme is selected from the group consisting of protease, transdalase, lipase, glucanase, amylase, dalcanase, xylanase, laccase, phospholipase, pectinase, pectinesterase, and beptidase.
- the food material is selected from the group consisting of potatoes, carrots, evening onions, radish, kabochiya, peppers, spinach, cabbage, sweet potatoes, asparagus, broccoli, potatoes, bamboo shoots and green soybeans. 1) The method described.
- the enzyme is a pectin esterase
- the food material is a vegetable or a fruit
- the concentration of the enzyme in the solution containing the enzyme is 0.0005 to 0.03% by weight (converted to the protein content of the enzyme) based on the food material.
- the enzyme is a pectin esterase
- the food material is a vegetable or a fruit
- the enzyme concentration in a solution containing the enzyme is 1 to 60 P. EU per 100 parts by weight of the food material.
- the enzyme is actinase
- the food material is a vegetable or a fruit
- the enzyme concentration in a solution containing the enzyme is 0.1 to 4000 units per 100 parts by weight of the food material.
- a potato is brought into contact with a solution containing a pectin esterase enzyme, and is subjected to a pressure treatment at 1.0 to 50 atm to allow the enzyme to penetrate into the potato and cause an enzymatic reaction inside the potato. Production method for potatoes.
- a solution containing one or more types of substances having a molecular weight of 1,000 or less and a food material are brought into contact with each other, and a pressure treatment is performed at 1.0 to 50 atm to permeate the substance into the food material.
- a method for modifying a food material comprising introducing the substance into the inside.
- a solution containing an enzyme is brought into contact with a food material, and this is subjected to a pressure treatment to allow the enzyme to penetrate into the food material, thereby causing an enzyme reaction inside the food material. By doing so, food materials are modified.
- the food material referred to in the present invention means a food material used for producing food.
- any material can be used, and preferably, meat, seafood, cereals, vegetables, fruits, and the like are used.
- meat include beef, pork, and chicken.
- cereals include rice, soybeans (green soybeans), red beans, corn and the like.
- vegetables include root vegetables such as potatoes, carrots, evening onions, radishes, sweet potatoes, fruit vegetables such as cabbage and peppers, leafy vegetables such as spinach, cabbage, Chinese cabbage, asparagus, broccoli, cauliflower, bamboo shoots, etc. And leaf stem vegetables.
- fruits examples include strawberries, peaches, mangoes, papayas, watermelons, melons, apples, persimmons, pears, pineapples, and the like. big It is also possible to use a material that has been cut into a shape or whose surface has been peeled.
- the enzyme used in the present invention is not particularly limited as long as it can act on proteins, carbohydrates, lipids or other components contained in food materials. And transdalase kinase, lipase, dalase kinase, amylase, dalcanase, xylanase, laccase, phospholipase, actinase, pectinesterase, and peptidase.
- the enzyme that can be used in the present invention is not limited to a purified enzyme, and when it is extracted from a plant or the like, its extract may be used, or when it is obtained from a microorganism, its culture may be used. . Furthermore, those produced by genetic engineering can also be used.
- the combination of the food material and the enzyme is not particularly limited, but it is preferable to select the enzyme according to the components of the food material.
- pectin esterase also referred to as pectin methyl esterase
- Pectin esterase is a pectin (poly
- Pectin esterase is an enzyme that hydrolyzes the ester bond of methyl ester residue and decomposes it into methanol and pectic acid.
- Pectin esterase may be present in microorganisms such as plants such as white clover, Alfalpha, tobacco, tomato, and grapefruit, Coni op era cerebc l la, Aspergi ll us Penic i 1 Hum, Erwinia, and Xanthomonas campes tris. Are known.
- Pectin esterases that can be used in the present invention may be of plant origin or microbial origin, and may be those produced by gene recombination.
- Vectin esterase from Sigma's “Orange Peel”, Rap idase from DSM, which is commercially available in the US and Europe as an enzyme for jams, and Aspergi 1 l acu a leatus from Novozymes NovoShape and others.
- enzymes such as transglutaminase-protease are preferable for modifying meat quality
- enzymes such as dalcanase, xylanase, and amylase are preferable for modifying cereals and the like.
- the enzymes and food materials used in the method of the present invention are preferably used, for example, in the following combinations.
- Protease, transdalase minase, peptidase It is preferable that enzymes such as glutaminase and the like are combined with food materials containing a large amount of protein, such as meat (beef, pork, chicken, etc.), seafood, green soybeans (soybeans), and wheat.
- Enzymes such as amylase, dalcanase, xylanase, pectinase, pectinesterase, and laccase are food materials that are rich in carbohydrates (eg, starch, pectin, cellulose, xylose, etc.), such as potatoes, sweet potatoes, etc.
- Root vegetables such as potatoes, radishes, carrots, fruit vegetables such as pumpkin, peppers, spinach, evening onion, cabbage, asparagus, broccoli, cauliflower, bamboo shoots and other leafy stem vegetables, green soybeans, etc. It is preferable to combine it with fruits (fruits) such as beans, strawberries, peaches, mangos, papayas, watermelons, melons, apples, pears, persimmons, pineapples, and other grains such as rice and corn.
- Fruits such as beans, strawberries, peaches, mangos, papayas, watermelons, melons, apples, pears, persimmons, pineapples, and other grains such as rice and corn.
- Lipases and phospholipases are preferably combined with food materials containing fats and oils (eg, triglycerides, phospholipids, etc.), eg, meats, soybeans, and the like.
- the solvent of the solution containing the enzyme is not particularly limited as long as the enzyme does not denature or deactivate the enzyme and has no problem in food hygiene, and examples thereof include water.
- the pH is preferably 3 to 10.
- the medium containing the enzyme is not limited to a liquid such as a solvent, and a medium such as a gas or a solid can also be used.
- the amount of the enzyme in the solution containing the enzyme can be determined as appropriate in consideration of the properties of the food material to be modified and the extent to which it is to be modified.For example, using a pectin esterase for food materials such as vegetables and fruits If you are trying to improve food ingredients, add 0.0005 to 0.03% by weight (converted to the amount of enzyme protein) or 100% by weight of food materials (vegetables, fruits, etc.) It is preferably 1 to 60 P. EU (the titer of the enzyme producing 1 mmol equivalent of acid per minute is 1 PEU), and 0.005 to 0.02% by weight or 10 to 40 P. EU. More preferably, When food materials such as vegetables and fruits are modified using kitchenase, the enzyme concentration of the kitcheninase solution is preferably 0.1 to 4000 units per 100 parts by weight of food material. -40 units are more preferred.
- a divalent cation salt to the solution containing the enzyme.
- a divalent cation salt By adding a divalent cation, the carboxyl group generated by the hydrolysis of pectin esterase is ion-bonded via the divalent cation to form The viscosity of the chin increases, and as a result, the hardness of vegetables or fruits and the like increases, and vegetables or fruits with improved hardness that does not cause shape collapse or boiling can be obtained.
- divalent cation salts include magnesium salts, calcium salts, barium salts, and the like.
- Magnesium salts are not particularly limited as long as they can be used for food hygiene.
- examples include magnesium carbonate, magnesium oxide, and chloride.
- magnesium salts such as magnesium and magnesium sulfate.
- the calcium salt is not particularly limited as long as it can be used for food hygiene. Examples thereof include calcium chloride, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, and calcium glycerate phosphate.
- Calcium salts such as, calcium dalconate, calcium daldatemate, calcium lactate, calcium pantothenate, calcium hydroxide, calcium pyrophosphate, calcium citrate, calcium dihydrogen pyrophosphate, calcium oxide, calcium carbonate, calcined calcium, etc. You. Of these, calcium chloride, calcium lactate and magnesium chloride are preferred.
- the concentration of these divalent cation salts in the solution varies depending on the type and shape of vegetables and fruits and processing conditions, but is usually 0.1 to 5% by weight, preferably 0.2 to 1% by weight. If the divalent cation concentration is too high, vegetables and fruits will have a bitter taste.
- Examples of the method of bringing the solution containing the enzyme into contact with the food material include a method of immersing the food material in the solution containing the enzyme and a method of spraying the solution containing the enzyme on the surface of the food material.
- the solution containing the enzyme is brought into contact with the food material, and pressure treatment is performed to allow the enzyme to reach the inside of the food material.
- the pressure during this pressurization process is usually 1.04 to 50 atm (0
- Examples of the pressurizing method include a method in which the enzyme solution in which the food material is immersed is pressurized with a gas such as a hydraulic pump, compressed air or a high-pressure cylinder (helium, argon, nitrogen, etc.), or the enzyme solution is sprayed. Pressurize food materials with compressed air or gas such as high-pressure cylinders (helium, argon, nitrogen, etc.) Method and the like.
- the pressure treatment time can be appropriately changed in consideration of the properties of the food material and the ease of penetration of the enzyme into the food material, and is usually about 1 minute to 30 minutes. It is also possible to control the penetration by controlling the time with ⁇ 60 seconds.
- the pressure treatment temperature is not particularly limited as long as the enzyme is not inactivated, and may be adjusted as appropriate.
- the enzyme solution may be left immersed in the enzyme solution for an appropriate time, or the temperature may be adjusted appropriately (preferably at 30 to 50) for performing the enzyme reaction more sufficiently. You may take time.
- the enzyme solution can be reused (reused).
- vegetables and fruits are put in a container such as a net, and they are immersed in an enzyme solution, subjected to enzyme treatment by applying pressure, taken out of the container, and the enzyme solution is used as it is. It is also possible to immerse a net or zaru containing vegetables and fruits to be pressed.
- the food material obtained by the method of the present invention can be suitably used as a cooking material.
- potatoes treated with pectinesterase according to the method of the present invention are suitable as a raw material for french fries.
- the french fries produced using the potato produced by the method of the present invention have an excellent texture that can maintain the original crispy feeling even after a short period of time immediately after frying.
- the food material is brought into contact with the solution containing the enzyme and the food material by applying a pressure treatment at 1.0 to 50 atm to permeate the enzyme into the food material.
- a reforming method is provided, in the present invention, it is also possible to use a solution containing one or more substances having a molecular weight of 100 or less in place of the solution containing the enzyme. Conditions such as temperature, time, and the like are the same as those when a solution containing an enzyme is used.
- the “substance having a molecular weight of 1000 or less” is not particularly limited, but, for example, a substance that can improve the hardness and texture of a food material, a nutritional component, a umami, a body, a sweetness, Substances for imparting a taste such as bitterness, acidity, and saltiness are included. More specifically, amino acids such as glutamic acid and aspartic acid or salts thereof, isopenyl-prolyl-proline (IPP), vanillyl-prolyl-proline (V
- PP polypeptides
- peptides such as aspartame, glucose, lactose, sucrose And organic acids or salts thereof such as citric acid, acetic acid, and succinic acid, and inorganic salts such as sodium chloride, potassium chloride, calcium chloride, and magnesium chloride.
- FIG. 1 shows the experimental results of Example 1 (Kabochiya).
- FIG. 2 is a diagram showing the experimental results of Example 1 (carrot).
- FIG. 3 is a diagram showing the experimental results of Example 1 (potato).
- FIG. 4 is a diagram showing the experimental results of Example 2 (Kapochiya).
- FIG. 5 is a view showing the experimental results of Example 2 (carrot).
- FIG. 6 is a diagram showing the experimental results of Example 3.
- FIG. 7 is a diagram showing the experimental results of Example 4.
- FIG. 8 is a diagram showing the experimental results of Example 4.
- FIG. 9 is a view showing the experimental results of Example 5 (strawberry).
- FIG. 10 is a view showing the experimental results of Example 5 (mango).
- FIG. 11 is a diagram showing the experimental results of Example 6 (persimmon).
- FIG. 12 is a diagram showing the experimental results of Example 6 (papaya).
- FIG. 13 is a view showing the experimental result of Example 6 (mango).
- FIG. 14 is a view showing an experimental result of Example 7 (carrot).
- FIG. 15 is a view showing the experimental result of Example 7 (potato).
- FIG. 16 is a diagram showing the experimental results of Example 8.
- FIG. 17 is a diagram showing the experimental results of Example 9. BEST MODE FOR CARRYING OUT THE INVENTION
- Example 1 Modification of kabochia, potato and carrot (curing treatment)
- Vectin esterase NovoShape
- a 1.5 cm dice cut pumpkin, potato, and carrot were immersed therein, and the aqueous solution was pressurized using a helium gas cylinder at 50 atm for 20 minutes or 5 atm for 5 minutes.
- 4 the vegetables were kept in the TC for 1 hour, removed from the solution, and then boiled in a boiling bath for 15 minutes to obtain a sample for measuring physical properties.
- the physical properties of the obtained samples were measured using a texture analyzer ( The test was performed using a Stable Micro System (made by the company), and the load resistance (hardness) due to compression of a 5 mm spherical plunger was evaluated.
- Vectin esterase (Novoshape) was added to 200 parts by weight of a 0.28% aqueous calcium chloride solution in an amount of 0.01% of protein based on the weight of vegetables. 100% by weight of vegetables (capocia or carrot) cut into a 1.5cm dice cut into a net are immersed in this enzyme solution.
- Each of the treated vegetables obtained by the immersion and pressure treatment of (1) to (8) was kept in an aqueous solution at 40 for 1 hour, and then boiled in a boiling solution for 15 minutes to obtain samples for measuring physical properties (R01 to R08).
- the physical properties of the obtained sample were measured using a texture analyzer (Stable Micro System).
- the test was performed using a 5 dragon plunger to evaluate the load (hardness) due to compression of the 5 dragon plunger.
- a sample (CA) treated in the same manner as above except that the enzyme was not used, and a sample (NT) in which raw vegetables were simply boiled for 15 minutes (NT) were similarly measured. The results are shown in FIGS. From the results in Figs.
- the physical properties of the obtained sample were measured using a texture analyzer (manufactured by Stable Micro Systems), and the load (hardness) due to compression of a 5 mm plunger was evaluated.
- Figure 6 shows the results. Based on the results in Fig. 6, carrots treated with an enzyme solution with a higher ratio of actinase were compared with vegetables treated with only a calcium chloride solution (CA) and vegetables treated with fresh vegetables boiled for 15 minutes (NT). Softening. In this way, it is possible to provide a soft texture by acting in combination with the enzyme.
- the physical properties of the samples were measured using a texture analyzer (manufactured by Table Micro Systems), and the load resistance (hardness) when bending the french fries with a triangular plunger was measured. Measurements were taken promptly or after some time after frying.
- NT the evaluation of the texture and the measurement of the withstand load were similarly performed. When the texture of these samples was evaluated, all 10 testers evaluated the enzyme-treated samples as having a high crisp feeling. 7 and 8 show the measurement results of physical properties.
- Figure 7 shows the results of the measurement of the hardness of the french fries 20 minutes after the frying.
- the untreated (NT) french fries had weak load-bearing strength and were soft, but were treated with enzymes.
- the product (PE + CA) had sufficient load-bearing strength.
- Figure 8 shows the time-dependent changes in load bearing strength (hardness). Enzyme-treated (PE + CA) has a remarkably high load-bearing strength over time, compared to (CA) and (NT) french fries, and is fried for a long time. The later crispy feeling is maintained.
- vectin esterase NovoShape
- a piece cut into a 1.5-cm-sided dice was crushed and pressed at 5 atm for 5 minutes.
- the pressing method was the same as in Example 1. After the pressure treatment, the fruits were kept in the aqueous solution for 1 hour, removed from the solution, and stored in a refrigerator for 1 week to obtain a sample.
- Vectin esterase (Novoshape) was added to 200 parts by weight of a 1.1% calcium chloride aqueous solution at 0.01% protein equivalent based on the weight of vegetables.
- 100 parts by weight of vegetable (carrot) cut into 1.5 cm dice were immersed, and the pressure was increased to 1.1, 2, or 6 atm using a water pressure pump in 20 seconds or less. The pressure was released within 1 second after reaching the specified pressure, and returned to normal pressure within 5 seconds.
- the vegetables were kept at 40 for 1 hour, taken out of the solution, and then boiled in a boiling bath for 15 minutes to prepare a sample for measuring physical properties.
- the physical properties of the obtained sample were measured using a texture analyzer (manufactured by Stable Microsystem), and the load resistance (hardness) due to compression of a 5 mm spherical plunger was evaluated.
- pectin esterase Novoshape
- 100 parts by weight of 1.5 cm dice-cut vegetables potatoes
- the pressure applied to the vegetables at this time is the atmospheric pressure ( (1 atm) and water pressure of 0.04 atm.
- the vegetables were kept at 4 (TC for 1 hour, taken out of the solution, and then boiled in a boiling bath for 15 minutes to obtain a sample for measuring physical properties. (Stable Micro System), and the load-bearing capacity (hardness) due to compression of the five marauder's spherical plungers was evaluated.
- the present invention it is possible to provide a food material having an improved appearance and texture with an improved taste and texture, and a method of modifying a food material for producing such a food material. Further, the food material modification method of the present invention can increase the hardness of food materials such as vegetables and fruits, and can be cured immediately. By hardening the food material, it is possible to prevent the softening and collapse of vegetables and fruits that occur when heating the fruits, and also to prevent the collapse of the shape due to the impact during storage and transportation. It is also possible to reduce the softening of the food material caused by freezing the food material.
- the hardness of food materials such as vegetables and fruits can be lowered, that is, softened by the method for modifying food materials of the present invention.
- the food material softened by the method of the present invention is easy to chew and swallow, and is suitable as food for, for example, sick people with weak jaw, elderly people, and babies without teeth. .
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Abstract
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Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP03738638A EP1554939A4 (en) | 2002-07-08 | 2003-07-02 | METHOD FOR MODIFYING FOODS |
AU2003246242A AU2003246242A1 (en) | 2002-07-08 | 2003-07-02 | Method of modifying food material |
US11/031,032 US20050123648A1 (en) | 2002-07-08 | 2005-01-10 | Method for modifying food materials |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002-199025 | 2002-07-08 | ||
JP2002199025 | 2002-07-08 | ||
JP2003-155209 | 2003-05-30 | ||
JP2003155209A JP2004089181A (ja) | 2002-07-08 | 2003-05-30 | 食品素材の改質方法 |
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US11/031,032 Continuation US20050123648A1 (en) | 2002-07-08 | 2005-01-10 | Method for modifying food materials |
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WO2004004489A1 true WO2004004489A1 (ja) | 2004-01-15 |
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US (1) | US20050123648A1 (ja) |
EP (1) | EP1554939A4 (ja) |
JP (1) | JP2004089181A (ja) |
CN (1) | CN1665402A (ja) |
AU (1) | AU2003246242A1 (ja) |
WO (1) | WO2004004489A1 (ja) |
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KR102014975B1 (ko) | 2017-12-08 | 2019-10-23 | 주식회사 바이오프로후즈 | 연화식품의 제조방법 |
WO2019125432A1 (en) * | 2017-12-20 | 2019-06-27 | General Mills, Inc. | Infused fruit compositions and method of processing fruit |
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- 2003-05-30 JP JP2003155209A patent/JP2004089181A/ja active Pending
- 2003-07-02 EP EP03738638A patent/EP1554939A4/en not_active Withdrawn
- 2003-07-02 WO PCT/JP2003/008412 patent/WO2004004489A1/ja not_active Application Discontinuation
- 2003-07-02 AU AU2003246242A patent/AU2003246242A1/en not_active Abandoned
- 2003-07-02 CN CN038162393A patent/CN1665402A/zh active Pending
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2005
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US5200217A (en) * | 1991-10-25 | 1993-04-06 | Sunkist Growers, Inc. | Enzyme infusion process for preparing whole peeled citrus fruit |
JPH08140570A (ja) * | 1994-11-26 | 1996-06-04 | Showa Sangyo Co Ltd | 冷凍野菜の製造方法 |
JPH0998716A (ja) * | 1995-05-26 | 1997-04-15 | Osaka Seibutsu Kankyo Kagaku Kenkyusho:Kk | 微生物を添加した漬物の製造法並びに当該製法によって得られた漬物。 |
US20020004085A1 (en) * | 2000-04-14 | 2002-01-10 | Novozymes Biotech, Inc. | Methods for producing potato products |
JP2002238490A (ja) * | 2000-09-27 | 2002-08-27 | Kinan Nogyo Kyodo Kumiai | 加工果実の製造方法 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2006075771A1 (ja) | 2005-01-13 | 2006-07-20 | Ajinomoto Co., Inc. | 食肉加工品又は水産練り製品及びその製造方法 |
EP1836907A1 (en) * | 2005-01-13 | 2007-09-26 | Ajinomoto Co., Inc. | Processed meat product or fish paste product and process for producing the same |
EP1836907A4 (en) * | 2005-01-13 | 2012-08-01 | Ajinomoto Kk | PROCESSED MEAT PRODUCT OR FISH PULP PRODUCT AND PROCESS FOR PRODUCING THE SAME |
Also Published As
Publication number | Publication date |
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JP2004089181A (ja) | 2004-03-25 |
AU2003246242A1 (en) | 2004-01-23 |
CN1665402A (zh) | 2005-09-07 |
EP1554939A1 (en) | 2005-07-20 |
EP1554939A4 (en) | 2007-03-21 |
US20050123648A1 (en) | 2005-06-09 |
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