WO2010134489A1 - 加熱用加工食品の製造方法 - Google Patents
加熱用加工食品の製造方法 Download PDFInfo
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- WO2010134489A1 WO2010134489A1 PCT/JP2010/058289 JP2010058289W WO2010134489A1 WO 2010134489 A1 WO2010134489 A1 WO 2010134489A1 JP 2010058289 W JP2010058289 W JP 2010058289W WO 2010134489 A1 WO2010134489 A1 WO 2010134489A1
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- WIPO (PCT)
- Prior art keywords
- heating
- food
- antifreeze protein
- processed food
- antifreeze
- Prior art date
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- 235000011962 puddings Nutrition 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000003252 repetitive effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019265 sodium DL-malate Nutrition 0.000 description 1
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 239000000176 sodium gluconate Substances 0.000 description 1
- 235000012207 sodium gluconate Nutrition 0.000 description 1
- 229940005574 sodium gluconate Drugs 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
- 239000001433 sodium tartrate Substances 0.000 description 1
- 229960002167 sodium tartrate Drugs 0.000 description 1
- 235000011004 sodium tartrates Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000021335 sword fish Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 125000000341 threoninyl group Chemical group [H]OC([H])(C([H])([H])[H])C([H])(N([H])[H])C(*)=O 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- 235000019263 trisodium citrate Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
-
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method for producing a processed food for heating, the use of antifreeze protein in the production of the processed food for heating, a processed food for heating, a method for improving the heat treatment effect of the processed food for heating, and the heat treatment effect. It relates to an improving agent.
- processed foods for heating such as range-up foods and chilled foods
- microwaves are used as cooking utensils for cooking
- cooked foods can be cooked by removing the food from the packaging, transferring it to a pan, warming it with fire, frying it, or baking it in an oven or toaster. What you do was common.
- Patent Document 1 discloses injecting air into soups and sauces used in frozen foods to form countless bubbles
- Patent Document 2 has proposed a method in which a food is melted by external heating in advance and then irradiated with an electromagnetic field to defrost it in a short time with little heating unevenness.
- a method for producing a processed food for heating that can shorten the heating time by a simpler method without using such a special food production method or thawing method is desirable.
- the problem to be solved by the present invention is to provide a method for producing a processed food for heating that can be uniformly heated without causing "heating unevenness" when the processed food for heating is cooked in a microwave oven or the like, and the heating time can be shortened. Is to provide.
- Another object of the present invention is to provide an antifreeze protein in the production of a processed food for heating, a processed food for heating, a method for improving the heat treatment effect of the processed food for heating, and a heat treatment effect improving agent. To do.
- the method for producing a processed food for heating according to the present invention includes a step of adding antifreeze protein to a food material or food; and a step of cooling the obtained mixture.
- the antifreeze protein according to the present invention is used in the manufacture of processed foods for heating.
- the processed food for heating according to the present invention is characterized by containing antifreeze protein.
- the method for improving the heat treatment effect of a processed food for heating according to the present invention comprises a step of adding antifreeze protein to a food material or food.
- the heat treatment effect improving agent for processed foods for heating according to the present invention is characterized by containing antifreeze protein.
- the present invention has been made based on the knowledge of the present inventors that the above problem can be effectively solved by containing antifreeze protein (AFP) in the processed food for heating, and contains antifreeze protein. It is related with the processed food for heating characterized by these. More specifically, the present inventors have found that the heat treatment effect is improved by adding antifreeze protein to the processed food for heating. Specifically, the antifreeze protein shortens the heating time for thawing and suppresses uneven heating. Such an effect is thought to be due to the fact that the size of ice crystals formed during freezing of the processed food for heating is reduced by the antifreeze protein, so that the heat during heating is uniformly and quickly transmitted to the processed food for heating. .
- AFP antifreeze protein
- the antifreeze protein according to the present invention acts on the surface of fine ice crystals in the initial freezing stage of water or an aqueous solution, thereby preventing the growth of ice crystals by changing the form of ice crystals.
- Antifreeze proteins exist in various body fluids of fish, plants, basidiomycetes, etc. that inhabit cold water such as the Arctic Ocean and the Antarctic Ocean. Antifreeze proteins are classified into antifreeze glycoproteins with sugars attached and antifreeze non-glycoproteins with no sugars attached. Currently, several different antifreeze proteins have been identified from various organisms.
- Type I antifreeze protein is an ⁇ -helical polypeptide rich in alanine, and is known to exist in many flounder and swordfish.
- Type II antifreeze proteins are rich in half cystine and are known to be present in sika deer, cucumber and herring.
- Type III antifreeze protein is a globular protein, and is known to exist in several zoalkoids including genge and wolffish.
- Type IV antifreeze protein has also been recently discovered from Kajika.
- Antifreeze glycoproteins are found in Antarctic fish, Antarctic cod and Arctic cod, mainly consisting of tripeptide (Ala-Ala-Thr) repeats containing disaccharides linked to threonyl residues. Even if these antifreeze proteins are classified into the same type, there are differences in the amino acid sequences of the proteins and their higher-order structures. However, both have the ability to inhibit the growth of ice crystal grains by binding to the ice surface.
- antifreeze protein derived from an edible plant can be used conveniently.
- antifreeze proteins include vegetables belonging to the Brassicaceae, Aceraceae, Lilyaceae, Asteraceae and the like.
- plants belonging to the Brassicaceae include Chinese cabbage, Japanese radish, broccoli, Chinggen vegetables, Komatsuna, turnips, Sirona, Nozawana, Hiroshima vegetables, Mizuna, and mustard.
- plants belonging to the Brassicaceae family include Japanese radish and mustard, etc.
- plants belonging to the Apiaceae family include carrots
- plants belonging to the Liliaceae family include leek, etc.
- plant-derived antifreeze proteins can be extracted from the whole or a part of the plant (for example, leaves, petioles, flowers, fruits, branch roots, buds, seeds, etc.) by known means.
- the whole or part of the pulverized plant is water or organic at a temperature of 3 ° C or higher, more preferably 10 ° C or higher, more preferably 20 ° C or higher, particularly preferably 30 ° C or higher, most preferably 40 ° C or higher.
- the method of extracting with a solvent is mentioned.
- the pulverized product of the whole plant or a part of the plant is heated to 200 ° C. or less, more preferably 180 ° C.
- the pulverized plant is mixed with about 10 times the amount of water, and extracted by stirring at room temperature to 105 ° C. for 10 minutes to 2 hours.
- the obtained antifreeze protein solution can be obtained by filtering the obtained extract with an ultrafiltration centrifugal concentrator (fraction molecular weight 10,000) at 1,000 to 10,000 ⁇ g.
- the antifreeze protein derived from basidiomycete is not particularly limited, but an antifreeze protein derived from edible basidiomycete can be preferably used.
- antifreeze proteins include antifreeze proteins derived from basidiomycetes such as shimeji, enoki, oyster mushrooms, and mushrooms. The related varieties and improved varieties of these basidiomycetes can also be used as appropriate.
- the antifreeze protein derived from these basidiomycetes may be extracted from the whole or a part of the basidiomycetes by a known method, or after the basidiomycetes are grown under suitable culture conditions, Antifreeze protein may be induced to produce and the culture broth may be recovered.
- the low temperature conditions for inducing the antifreeze protein are not particularly limited, but low temperature conditions of 0 ° C. or higher, more preferably 2 ° C. or higher, and further preferably 4 ° C. or higher can be suitably used. Moreover, low temperature conditions of 20 ° C. or lower, more preferably 15 ° C. or lower, and further preferably 10 ° C. or lower can be suitably used.
- basidiomycetes are cultured in a liquid medium for growth at 15 ° C. or more and 25 ° C. or less for 3 days or more and 14 days or less, and then the propagated basidiomycetes are induced at 0 ° C. or more and 10 ° C. or less.
- the liquid culture having the target antifreeze protein can be obtained by liquid culture for 3 days or more and 14 days or less.
- antifreeze proteins such as insects and bacteria can also be used.
- insects the larvae of the blue beetle have an antifreeze protein with a parallel ⁇ -helix structure consisting of a repetitive sequence containing Thr-Xaa-Thr (“Xaa” represents any amino acid residue) and Cys. It has been known.
- an antifreeze protein secreted by Pseudomonas putida GR12-2 has been discovered and is known to be a novel lipoglycoprotein.
- antifreeze protein can be extracted from, for example, biological serum or body fluid by a conventionally known means. Protein isolation and purification can be performed by separation steps such as centrifugation, various types of chromatography, and adsorption, crystallization and concentration. It may be isolated and purified by other means known in the literature. Antifreeze proteins can also be produced by conventional chemical synthesis methods or methods involving recombinant DNA. Some of the genes encoding these proteins have been reported and their nucleotide sequences have been elucidated. For example, DeVries, A.M. L. Et al. Biol. Chem. 246: 305 (1971); Lin, Y .; Et al., Biochem. Biophys. Res. Commun.
- the antifreeze protein used in the processed food for heating according to the present invention may be an extract containing the antifreeze protein described above or a product isolated and purified from each.
- the antifreeze protein may be a single antifreeze protein or a mixture thereof.
- plant-derived antifreeze proteins that are resistant to heat and basidiomycete-derived antifreeze proteins that have a high ability to inhibit the growth of ice crystal grains can be suitably used.
- These plant and basidiomycete antifreeze proteins may be further subjected to treatments such as concentration, filtration, and freeze-drying as necessary. Moreover, what combined the antifreeze protein each obtained from 2 or more types of different plants and basidiomycetes may be used.
- the processed food for heating of the present invention refers to processed food that is heated before being eaten. Examples include frozen foods, range-up foods, chilled foods, and retort foods.
- Frozen food as used in the present invention is food that is distributed, stored and sold in a frozen state for the purpose of long-term storage, frozen in a pre-cooked state, fried in oil before eating, Examples include those provided by heating, and those that are frozen and stored in advance as food ingredients and used for cooking after being thawed or in a frozen state.
- foods and drinks or food materials to be frozen There is no particular limitation on foods and drinks or food materials to be frozen, and a wide range of foods are targeted. It may be any of beverages, semi-cooked processed foods, cooked processed foods, fresh foods, fruits, desserts and the like.
- the range-up food referred to in the present invention means a half-cooked or cooked food that can be cooked and cooked in a microwave oven or the like together with the packaging container, for example, range-up cooked rice, range-up pasta, range-up pilaf, range Up curry rice, range up fried rice, range up red rice, range up doria, range up risotto, range up rice bowl, range up yakisoba, range up beef bowl, range up cooked rice, range up Chinese rice bowl, range up kettle, range up soba, A range up udon.
- the chilled food as used in the present invention refers to processed food that is transported and sold in a cooled state as low as possible without being frozen, for example, at a temperature of -5 ° C to 5 ° C, and refrigerated at home. Hamburg steak, chilled meatballs, chilled soups, chilled ramen, chilled udon, chilled pasta, chilled pudding, chilled yogurt, various beverages in chilled paper packs, chilled cheese, chilled cake Chilled jelly, etc.
- the retort food referred to in the present invention is a food sealed in an airtight container such as a retort pouch and sterilized under pressure and heat, such as retort curry, retort stew, retort cooked rice, retort rice cake, various retort cooking sauces, There are various retort bowls.
- the processed food for heating of the present invention preferably contains 0.00001% by mass or more and 10% by mass or less of the above antifreeze protein with respect to the entire processed food for heating. If the said ratio is 0.00001 mass% or more, the effect of this invention will be exhibited more reliably. Moreover, if the said ratio is 10 mass% or less, the effect of this invention will be exhibited in the range which does not impair the taste and texture of processed food. As the said ratio, 0.0001 mass% or more is more preferable, 0.001 mass% or more is further more preferable, 1.0 mass% or less is more preferable, and 0.1 mass% or less is further more preferable.
- the processed food for heating of the present invention includes calcium hydroxide, calcium lactate, calcium chloride, calcium citrate, calcium sulfate, calcium dihydrogen phosphate, calcined calcium, and the like to prevent food softening.
- Salts such as magnesium chloride, magnesium carbonate, magnesium sulfate; thickeners such as carrageenan, locust bean gum, gellan gum, sodium alginate, gelatin, pectin, guar gum, xanthan gum, tara gum, tamarind gum, agar; adipic acid, citric acid, gluco Organic acids such as nodelta lactone, gluconic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, trisodium citrate, sodium gluconate, sodium acetate, sodium tartrate, sodium lactate, monosodium fumarate, sodium malate, Organic Derivative or organic acid salts; glucose, fructose, sucrose, trehalose, xylose, sorbitol, starch syrup, oligosaccharides, dextrin, erythritol, maltitol, may also be added separately sugars xylitol.
- thickeners such as car
- the processed food for heating of the present invention can be produced by a method including a step of adding antifreeze protein to a food material or food and a step of cooling the obtained mixture.
- the antifreeze protein may be added to the food raw material before cooking, may be included during cooking of the food raw material, or may be included after cooking.
- the amount of antifreeze protein added is preferably adjusted in consideration of the ratio of antifreeze protein to the finally obtained processed food for heating. After the addition, it is preferable to mix the antifreeze protein and the food material or food well. After the antifreeze protein is contained in the food material or food, the obtained mixture is preferably transferred to a pouch or cup container and sealed.
- the sealing method can be performed conventionally.
- As the pouch container for example, a retort pouch can be used.
- the mixture In the case of range-up foods and retort foods, it is preferable to kill various fungi present in the mixture by subjecting the mixture to heat sterilization treatment at a high temperature of 120 ° C. or higher for a predetermined time. In the case of chilled food, it is preferable to perform heat sterilization at a temperature of less than 120 ° C.
- heat sterilization treatments performed after the food raw material is sealed in a container can be performed by a conventional method, for example, using a normal retort kettle.
- the mixture containing the antifreeze protein and the food material or food is cooled. Cooling is preferably performed until the product temperature of the mixture is about 10 ° C. or lower.
- Cooling can be performed, for example, by applying cold water (chiller water) to the container.
- the time required for the cooling step is not particularly limited, but may be cooled to the above temperature, for example, within 2 days from the viewpoint of suppressing germination and growth of spore bacteria. It is also possible to cool while carrying in the refrigerator.
- the food material to which antifreeze protein is added and the food prepared by cooking the food material are cooled and frozen.
- Antifreeze proteins can reduce the freezing and thawing times of these target foods or food materials.
- the effect is recognized in various freezing and thawing methods.
- a freezing method any of a method of freezing in a freezer, a method of blowing cold air below freezing point, a method of soaking in a refrigerant, and the like can be used.
- a thawing method any method such as thawing in an oven, thawing in a microwave oven, and various methods of natural thawing at room temperature can be used.
- the antifreeze protein of the present invention can be used in a composition for preparing a processed food for heating or a heat treatment effect improving agent.
- the composition and the heat treatment effect improving agent used in the present invention can be prepared.
- Such compositions and heat treatment effect improving agents include, but are not limited to, curry for preparing frozen curry, stew for preparing frozen stew, and a composition for preparing frozen cooked rice. As long as shortening of heating time is recognized in the processed food for heating prepared using this, it is included in the composition for preparing processed food for heating of the present invention.
- the heat treatment effect can be improved. More specifically, according to the present invention, there is provided a processed food for heating that can shorten the heating time and can be uniformly heated without causing “heating unevenness”.
- Example 1 Rice cooking and frozen storage were performed in the same manner as in Example 1 (2) except that tap water containing no extract obtained in Example 1 (1) was used.
- Test example 1 The frozen cooked rice produced in Example 1 (2) and Comparative Example 1 was thawed for 2 minutes in a microwave oven (Sharp Corp., Fussy S-INVERTER 700, output: 500 W) after 4 weeks of storage. It was measured.
- a stainless steel dewar (Product name: Thermo-Cut D-1000, manufactured by Thermos Co., Ltd.) is installed in a test chamber maintained at a constant temperature (24 ° C), and a temperature sensor (Product name: Ondotori TR-) 71U, manufactured by T & D). 400 ml of deionized water maintained at 30 ° C.
- Example 1 As shown in Table 1, in the antifreeze protein-containing cooked rice produced in Example 1 (2), the temperature change in the bottle was 1.4 ° C. larger than that in the additive-free cooked rice of Comparative Example 1. A large temperature change in the bottle indicates that the temperature of the cooked rice after the range-up was higher, that is, the time required for the range-up became faster. From this result, it was confirmed that the range up time of frozen cooked rice was shortened by addition of antifreeze protein.
- Non-washed rice “Akitakomachi” (Akita Prefecture) 0.72L (4go), commercially available kaiware radish antifreeze protein (BIC WORLD Co., Ltd.) 15mg and 150mg (protein equivalent) mixed tap water 750mL
- cooked rice was divided into 100 g containers and stored in a freezer at ⁇ 20 ° C.
- Comparative Example 2 Cooked rice and frozen storage were performed in the same manner as in Example 2 except that tap water containing no kaiware radish antifreeze protein was used.
- Test example 2 The frozen cooked rice produced in Example 2 and Comparative Example 2 was thawed for 2 minutes in a microwave oven after 4 weeks of storage, and the temperature of the cooked rice was compared in the same manner as in Test Example 1. The results are shown in Table 2.
- Example 2 As shown in Table 2, in the cooked radish antifreeze protein-containing cooked rice produced in Example 2, compared to the additive-free cooked rice (control) of Comparative Example 2, the amount of antifreeze protein added was 15 mg and 150 mg in the bottle. The temperature changes were 0.5 ° C. and 0.8 ° C., respectively. It was confirmed that the addition time of frozen rice shortened the range of frozen rice.
- Comparative Example 3 Carrail was prepared and frozen and stored in the same manner as in Example 3 except that tap water containing no daikon radish antifreeze protein was used.
- Test example 3 The frozen curry prepared in Example 3 and Comparative Example 3 was thawed for 2 minutes and 30 seconds in a microwave oven after 4 weeks of storage, and the product temperature of the fresh curry was measured immediately after thawing.
- the curry roux just after thawing the microwave oven was added to 200 ml of deionized water maintained at 30 ° C. in a hot water bath, and the temperature change was measured. The results are shown in Table 3.
- the temperature change in the bottle was 0.3 ° C. compared to the additive-free curry roux (control) of Comparative Example 3 in the curry radish antifreeze protein-containing curry prepared in Example 3. it was high. It was confirmed that the addition time of frozen antifreeze protein shortened the range up time of frozen curry roux.
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Abstract
Description
本発明に係る加熱用加工食品の製造方法は、食品原料または食品に不凍タンパク質を添加する工程;および、得られた混合物を冷却する工程を含むことを特徴とする。
本発明に係る不凍タンパク質は、加熱用加工食品の製造において用いられる。
本発明に係る加熱用加工食品は、不凍タンパク質を含有することを特徴とする。
本発明に係る加熱用加工食品の加熱処理効果改善方法は、食品原料または食品に不凍タンパク質を添加する工程を含むことを特徴とする。
本発明に係る加熱用加工食品の加熱処理効果改善剤は、不凍タンパク質を含むことを特徴とする。
より詳しくは、本発明者らは、加熱用加工食品に不凍タンパク質を添加することにより、加熱処理効果が改善されることを見出した。具体的には、不凍タンパク質により、解凍のための加熱時間が短縮され、また、加熱ムラが抑制される。かかる効果は、加熱用加工食品の凍結時に形成される氷結晶の大きさが不凍タンパク質により小さくなるため、加熱時の熱が加熱用加工食品に万遍なく迅速に伝播することによると考えられる。
これらの植物由来の不凍タンパク質は、前記植物の全体または一部分(例えば、葉、葉柄、花、果実、枝根、芽、種子等)から公知の手段によって抽出できる。抽出方法は、植物の全体または一部分の粉砕物を3℃以上、より好ましくは10℃以上、さらに好ましくは20℃以上、特に好ましくは30℃以上、最も好ましくは40℃以上の温度で水または有機溶媒により抽出する方法が挙げられる。また、植物の全体または一部分の粉砕物を200℃以下、より好ましくは180℃以下、さらに好ましくは160℃以下、特に好ましくは140℃以下、最も好ましくは120℃以下の温度で水または有機溶媒により抽出する方法が挙げられる。好ましい方法としては、植物の粉砕物を、約10倍量の水に混合し、室温~105℃で10分~2時間攪拌抽出する。得られた抽出物を限外濾過遠心濃縮装置(分画分子量1万)により1,000~10,000×gで濾過することによって、目的の不凍タンパク質溶液を得ることができる。
冷凍対象となる飲食品、或いは食品材料に特に制限はなく、広範な食品類が対象となる。飲料、半調理加工食品、調理済加工食品、生鮮食品、果実、デザート等、何れであってもよい。
上記不凍タンパク質を食品原料または食品に含ませた後、得られた混合物をパウチまたはカップ容器に移しこれを密封することが好ましい。密封方法は、従来どおりに行うことができる。パウチ容器としては、例えばレトルトパウチを用いることができる。
レンジアップ食品、レトルト食品の場合、上記混合物を120℃以上の高温で所定時間加熱殺菌処理をすることにより混合物中に存在する種々の菌類を死滅させることが好ましい。チルド食品の場合は、120℃未満の温度で加熱殺菌処理を行うことが好ましい。食品原料を容器に密封した後に行うこれらの加熱殺菌処理は、常法で行うことができ、例えば、通常のレトルト釜を用いて行うことができる。
次に、不凍タンパク質と食品原料または食品を含む混合物を冷却する。冷却は混合物の品温が約10℃以下となるまで行うのがよい。冷却は、例えば、冷水(チラー水)を容器に施すことにより行うことができる。冷却工程にかける時間は特に制限されないが、芽胞菌の発芽・増殖を抑制する観点から、例えば、2日間以内に上記温度にまで冷却すればよい。冷蔵庫で運びながら冷却することも可能である。
不凍タンパク質は、これらの対象食品または食品材料の凍結時間と解凍時間を短縮することができる。また、その効果は各種の凍結、解凍方法において認められるものである。
凍結方法としては、冷凍庫内で凍結する方法、氷点下の冷風を吹きつける方法、冷媒につけこむ方法等の何れの方法も使用できる。また、解凍方法としては、オーブン内解凍、電子レンジ内解凍、室温下自然解凍の各種の方法など、いずれの方法も使用できる。
2.5リットルの蒸留水に市販Brassica juncea(商品名;マスタード芽、村上農園製)700gを入れ、105℃で1時間熱水抽出した。ろ紙(アドバンテック社製,保留粒子径:5μm)を使用し濾別後、約2リットルの抽出液を限外ろ過濃縮装置(アドバンテック社製、UHP-150)で加圧濃縮し、濃縮液200mlを得た。これを10,000×g、10分間遠心分離して上清を回収した。この上清のタンパク質濃度をBCA法(BCAキット、ピアース社製)によって測定したところ、5mg/mlであった。従って、この不凍タンパク質溶液の濃度は0.5%である。
無洗米「あきたこまち」(秋田県産)0.72L(4合)に対して、実施例1(1)で得た抽出物を1.5mg(タンパク質量換算)混合した水道水750mLを加えて、1時間放置後、炊飯を行なった。なお、炊飯はIHジャー炊飯器(象印マホービン社製,NP-HD10-XA)を用いて行なった。炊飯終了後、8cm×5.6cm×深さ3.2cmの容器に100g毎に小分けした。次に、小分けした米飯を冷凍冷蔵庫中に-20℃で保存した。
実施例1(1)で得た抽出物を含まない水道水を使用した以外は実施例1(2)と同じ方法で、炊飯および冷凍保存を行なった。
実施例1(2)および比較例1で製造した冷凍米飯を保存4週間後に電子レンジ(シャープ社製,Fussy S-INVERTER700,出力:500W)で2分間解凍し、解凍後の米飯の品温を測定した。一定温度(24℃)に維持された試験室内に、ステンレス製デュワー瓶(商品名:サーモカット D-1000、サーモス株式会社製)を設置し、その内壁部分に温度センサー(商品名:おんどとり TR-71U、T&D社製)を取り付けた。湯浴30℃に維持された脱イオン水400mlをこのデュワー瓶に注ぎ込み、瓶内をミキサー(ラボラトリーハイパワーミキサー、井内盛栄堂社製)にて400rpmの一定速度に攪拌すると同時に温度測定を開始した。温度測定開始30秒後に電子レンジで解凍直後の米飯をデュワー瓶に投入し、瓶内温度を更に5分間測定した。瓶内の温度変化を記録した結果を表1に示した。
カイワレ大根不凍タンパク質を含まない水道水を使用した以外は実施例2と同じ方法で、炊飯および冷凍保存を行なった。
実施例2および比較例2でそれぞれ製造した冷凍米飯を、保存4週間後に電子レンジで2分間解凍し、試験例1と同様の方法にて米飯の品温を比較した。その結果を表2に示した。
カイワレ大根不凍タンパク質を含まない水道水を使用した以外は実施例3と同じ方法で、カレールーの調製および冷凍保存を行った。
実施例3および比較例3でそれぞれ製造した冷凍カレールーを、保存4週間後に電子レンジで2分30秒間解凍し、解凍直後のカレールーの品温を測定した。試験例1と同様の方法で、湯浴30℃に維持された脱イオン水200mlに電子レンジ解凍直後のカレールーを投入し、温度変化を測定した。その結果を表3に示した。
Claims (16)
- 食品原料または食品に不凍タンパク質を添加する工程;および
得られた混合物を冷却する工程
を含むことを特徴とする加熱用加工食品の製造方法。 - 加熱用加工食品に対して、不凍タンパク質を0.00001質量%以上添加する請求項1に記載の加熱用加工食品の製造方法。
- 不凍タンパク質として植物由来のものを用いる請求項1または2に記載の加熱用加工食品の製造方法。
- 不凍タンパク質として担子菌由来のものを用いる請求項1または2に記載の加熱用加工食品の製造方法。
- 加熱用加工食品の製造における不凍タンパク質の使用。
- 不凍タンパク質を含有することを特徴とする加熱用加工食品。
- 加熱用加工食品に対する不凍タンパク質の添加量が0.00001質量%以上である請求項6に記載の加熱用加工食品。
- 不凍タンパク質が植物由来のものである請求項6または7に記載の加熱用加工食品。
- 不凍タンパク質が担子菌由来のものである請求項6または7に記載の加熱用加工食品。
- 冷凍食品、レンジアップ食品、チルド食品またはレトルト食品の形態である請求項6~8のいずれか一項に記載の加熱用加工食品。
- 食品原料または食品に不凍タンパク質を添加する工程を含むことを特徴とする加熱用加工食品の加熱処理効果を改善する方法。
- 上記加熱処理効果が加熱時間の短縮である請求項11に記載の加熱処理効果の改善方法。
- 上記加熱処理効果が加熱ムラの抑制である請求項11に記載の加熱処理効果の改善方法。
- 不凍タンパク質を含むことを特徴とする加熱用加工食品の加熱処理効果改善剤。
- 不凍タンパク質が植物由来のものである請求項14に記載の加熱処理効果改善剤。
- 不凍タンパク質が担子菌由来のものである請求項14に記載の加熱処理効果改善剤。
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US13/321,528 US20120070561A1 (en) | 2009-05-18 | 2010-05-17 | Method for producing heat processed food |
EP10777722A EP2433503A4 (en) | 2009-05-18 | 2010-05-17 | PROCESS FOR PREPARING PROCESSED FOODSTUFFS FOR WARM-UP |
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CN106901267A (zh) * | 2017-02-08 | 2017-06-30 | 徐州工程学院 | 一种果蔬脱水干燥的加工工艺 |
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JPWO2012096270A1 (ja) * | 2011-01-13 | 2014-06-09 | 株式会社カネカ | 生地物性改善剤及びそれを用いた食品用生地 |
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JPWO2010134489A1 (ja) | 2012-11-12 |
CN102427734A (zh) | 2012-04-25 |
KR20120023662A (ko) | 2012-03-13 |
EP2433503A1 (en) | 2012-03-28 |
EP2433503A4 (en) | 2013-03-20 |
US20120070561A1 (en) | 2012-03-22 |
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