JP2013066441A - Water retaining function modifier for food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for improving the water retaining function of food including the prevention of syneresis of frozen food.SOLUTION: A food modifier including water-soluble mineral components containing ionized calcium is provided for enhancing a water retaining structure formed of dietary fiber by infiltrating the water-soluble mineral components containing ionized calcium, into dietary fiber components contained in frozen food or perishable food. As for the prevention of syneresis of food, meat, fish meat, seafood, vegetables, etc. are dipped in a diluted aqueous solution containing 10-5,000 ppm of ionized calcium at least to enhance the water retaining structure of ingredients and to suppress syneresis when thawing. The water-soluble mineral components together with the water soluble dietary fiber are infiltrated into food ingredients containing no or little dietary fiber, to improve volume yield after thawing and cooking.

Description

  The present invention relates to a water retention function modifier for frozen foods and a water retention function modification method using the same.

  Various additives have been proposed as water separation inhibitors for frozen foods and the like. The first is the addition of gelatin powder obtained from fish skin and bone to tofu, steamed rice bowl, thick-baked eggs, kneaded products, croquettes, spring rolls, sweet potatoes, dumplings and konjac (Patent Document 1). Secondly, egg white and / or whey protein is added to deep-fried tofu (Patent Document 2). Thirdly, the addition of dried konjac processed products prepared by combining konjac flour, starch syrup, and starch to boiled seaweed with nori has been proposed (Patent Document 3). Fourthly, the addition of puffed cereals is proposed for fried products, dim sum, processed meat products, processed fish products, processed soybean products (Patent Document 4), and fifth, guar gum with a high viscosity for sugar beet or ingredients. It has been proposed to add low-viscosity galactoxyloglucan instead of or xanthan gum (Patent Document 5).

Japanese Patent Laid-Open No. 11-164655 JP-A-11-225699 JP 2004-215646 A JP 2006-6236 A JP 2008-141972 A

  However, in all of the conventional methods, addition of organic substances is common, and even if it is harmless in food sanitation, it affects the taste of food and raises concerns about the nutritional value of food.

  Therefore, as a result of diligent research, the present inventors have increased the function of the water retention structure inherent to dietary fiber when a water-soluble mineral component typified by ionized calcium is combined with the dietary fiber component possessed or retained by food. Because of this, minerals penetrate into the raw tissue by immersing raw materials such as livestock meat, fish meat, seafood and vegetables in a dilute aqueous solution (including seasoning liquid) of water-soluble minerals or spraying the raw material surface. And found that it is possible to prevent water from being separated from the water retention structure of the raw material structure. Moreover, when reinforcing dietary fiber, it discovered that adding water-soluble dietary fiber with a water-soluble mineral component is preferable since it is excellent in the permeability to an inside. Furthermore, the water-retaining structure of water-soluble dietary fiber increases the water-retaining function of the water-retaining structure when formed using a puffing aid such as baking soda, or is excellent in bulk yield during thawing or after cooking. It was found that the water-retaining function was improved by the chelating effect.

  The present invention comprises a dietary fiber component possessed by a raw material and a water-soluble mineral component containing at least ionized calcium, and enhances the function of the water retention structure formed by the dietary fiber. It is in the quality agent. The water retention structure is formed by dietary fiber. The water retention function is enhanced by the water-soluble mineral component with respect to the water retention structure. The mixing ratio of the water-soluble mineral component from 10: 1 to 1: 1 is appropriate for the dietary fiber component of the raw material. This is because the function is enhanced with respect to the water retention structure formed in three dimensions. When the ratio is larger than 10: 1, the enhancement function in the water retention structure is reduced, and when the ratio is smaller than 1: 1, the function in the water retention structure is reduced. This is because improvement in the quality is not seen. Among the ionized mineral components, the osmotic power of ionized calcium is the best, but natural calcium components such as eggshells, shells, pork bones, beef bones, chicken bones, etc. are used as raw materials to ionize this food for water retention Preferred for structural modification.

In the first water retention function modifier of the present invention, the water-soluble mineral component containing at least ionized calcium is usually added to the raw fiber component at a weight ratio of 10: 1 to 1: 1. Prepared as a dilute aqueous solution. It is good also as a dilute aqueous solution containing a seasoning. Such a dilute aqueous solution contains 10 to 5000 ppm, preferably 100 to 1000 ppm of ionized calcium, and is used by spraying the subject food before the freezing treatment or before the cooking treatment on the subject food before immersion or freezing treatment or before the cooking treatment. It is done. If it is 10 ppm or less, the effect of enhancing the water retention function after immersion or spray treatment is not sufficient, and even if it exceeds 5000 ppm, the effect of enhancing the water retention function after immersion or spray treatment is not improved, so 10 ppm to 5000 ppm in terms of ionized calcium, preferably It is preferably used as a dilute aqueous solution in the range of 100 to 1000 ppm. Here, in terms of ionized calcium conversion, the water retention function imparting ability of mineral components other than ionized calcium does not reach that of ionized minerals, and is 80% or less, so in consideration of the ability, the range is from 10 ppm to 5000 ppm in terms of ionized calcium. It is meant to be used as a dilute aqueous solution.
The second water retention function modifier of the present invention may be composed of water-soluble dietary fiber and a water-soluble mineral component so as to reinforce the function of the water retention structure formed by the dietary fiber by adding dietary fiber to the raw material. it can. Also in this case, it is prepared as a neutral dilute aqueous solution so that a water-soluble mineral component containing at least ionized calcium is added to the dietary fiber component at a weight ratio of 10: 1 to 1: 1. It is good also as a dilute aqueous solution containing a seasoning. Such a dilute aqueous solution contains 10 to 5000 ppm, preferably 100 to 1000 ppm of ionized calcium, and is used by immersing or spraying the target food before the freezing treatment on the target food before the freezing processing.
The first and second water retention function modifiers of the present invention may contain a third component as long as the function thereof is not hindered. For example, the water retention function of the water retention structure formed by dietary fiber containing a swelling agent such as baking soda Improvements can be made to increase functionality. Moreover, it can improve so that the function of a mineral component may be strengthened to the mixing | blending of a chelating agent.

  The water-soluble mineral component is preferably prepared from natural calcium such as eggshell, seashell, pork bone, beef bone, chicken bone, etc., but in order to impart water solubility, it is ionized by acid treatment and dried and solidified. Preferably obtained. Specifically, natural calcium such as eggshells, shells, pork bones, beef bones, chicken bones is finely pulverized, and after fermentation treatment, undissociated calcium content is dissolved preferably by acid treatment with vinegar or the like, and heated or decompressed. It is preferable that the solid content is recovered by distillation, and the recovered material is heated to evaporate the organic matter and solidify.

  The water retention function modifier of the present invention is intended to modify the inherent water retention function of the dietary fiber of the raw material, but when the dietary fiber in the raw material is low, when appropriately added with a water-soluble mineral component, Strengthen the water retention function of raw materials. The ingredients include pectin, guar gum (guar bean enzyme degradation product), agarose or agar, glucomannan or konjac powder, artificial dietary fiber containing polydextrose, sodium alginate or seaweed powder, kombu powder, inulin or asteraceae of Asteraceae One or more selected from the group consisting of powder and carrageenan are used. In particular, glucomannan or konjac powder is the main component, and two or more components can be mixed and used in consideration of the ability to form a water retention structure of other water-soluble dietary fibers. Since french fries and fried onions themselves contain dietary fiber components, spraying only water-soluble mineral components has the effect of imparting a function to the water retention structure required by the present invention. The composition of the food modifier should be determined. In addition, when dietary fiber is added to enhance the water retention structure, it is possible to form a desired expanded water retention structure at the same time by appropriately adding an expansion aid, which improves the bulk yield after thawing and cooking. The water retention function enhancing effect of the water-soluble mineral component can be improved by using a chelating aid such as alum together. Therefore, the composition of the additive of the present invention is based on the enhancement of the function of the water retention structure by dietary fiber by the water-soluble mineral component. The composition can be adjusted so as to enhance the effect of the above.

(Preparation of food modifier stock solution)
A water-soluble mineral component ionized by the following method is blended in an amount of 0.1% to 1% by weight with respect to 1000 cc of distilled water, and this is diluted 200 to 300 times with tap water or the like to be first modified water retention function. Prepare an aqueous solution for use.

(Preparation of water-soluble mineral powder)
Grind shellfish and eggshell to 200 microns or less, mix with starch required for fermentation at a ratio of 5: 1 by weight, stir, add 3 times by weight of water, add koji mold, and add a certain temperature (35 ℃ ~ 40 ° C.) for 5-7 days. After completion of fermentation, acetic acid or other organic acid with a maximum weight ratio of 25% is added to the liquid to dissociate undissociated minerals such as calcium. The dissolved and dissociated liquid is heated or distilled under reduced pressure to recover the solid content. The recovered solid content is further heated at 1200 ° C. to evaporate the organic matter, and the pure mineral component is recovered. Pure water is added to the collected solid mineral to prepare a mineral liquid having a concentration according to the intended use. The eggshell has the following nutritional components.
Nutritional ingredients (in 100g)
Energy 55.0Kcal protein 0.2g
Carbohydrate 0.0g Carbohydrate 0.5g
Sodium 170mg, Calcium 2600mg, Magnesium 230mg
Potassium 69mg, Phosphorus 2.5mg
Iron 0.2mg, Copper 50μg, Zinc 125μg, Manganese 75μg, Silicon 10ppm
Iodine, sulfur, selenium 0mg

(Preparation of neutral dilute aqueous solution)
Dissolved in pure water containing a second water retention function modifier comprising a water-soluble dietary fiber component in a weight ratio of 1: 1 to 1:10 in an aqueous solution containing a water-soluble mineral component containing ionized calcium; Dilute aqueous solution. The water-soluble mineral component is used as a concentration of 10 to 5000 ppm, preferably 100 to 1000 ppm in terms of ionized calcium. In order to improve the bulk yield at the time of thawing of the finished raw material or after cooking, it is desirable to expand the water retaining structure itself, and the amount of the expansion agent such as baking soda is determined by the desired expansion degree. When the water retention function of the water-soluble mineral component needs to be improved, a chelating aid such as alum may be used in combination, and the concentration of the mineral component may be taken into consideration. You may make it add a 3rd component in the range which does not injure the structure and function by these combinations other than a water-soluble dietary fiber and a water-soluble mineral.

(how to use)
The target food before freezing or cooking is used by immersing it in the dilute aqueous solution (which may contain a seasoning) or spraying it on the target food before freezing or cooking. .

(material)
Water-soluble dietary fiber components include pectin, guar gum (guar bean enzyme degradation product), agarose or agar, glucomannan or konjac powder, artificial dietary fiber containing polydextrose, sodium alginate or seaweed powder, kombu powder, inulin or asteraceae One or more selected from the group consisting of plant rhizome powder and carrageenan is used. In particular, the water-soluble dietary fiber component is preferably glucomannan or konjac powder.

  The present invention is described in detail below.

  The “prevention of water separation” in the present invention means prevention of water separation of water that exudes from the cut end of frozen livestock meat, seafood, and raw vegetables.

  “Food” in the present invention refers to shellfish such as stripped shrimp, scallops and oysters, various fish fillets, livestock meat such as chicken, pork and beef, raw vegetables, processed side dishes, or processed vegetables It means dim sum including wood, and it means that water is retained in the water retention structure that is held or held in the organization.

Examples of “raw vegetables” in the present specification include lettuce, cucumber, cabbage, radish, Chinese cabbage, onion, burdock, and spinach.
Examples of the “sugar beet” in the present specification include spinach dipping and whitening, boiled dried radish, boiled hijiki, and kinpira gobo.

  The “water-soluble mineral component” in the present invention refers to a water-soluble component prepared by a chemical method, a physical method or an enzymatic method from natural calcium components such as eggshells, shells, and chicken shells. “Preparing a water-soluble mineral component by a chemical method” means ionizing the water-soluble mineral component by an acid treatment such as acetic acid. Here, the acid used for the acid treatment may be either an inorganic acid or an organic acid, but it is preferable to use an organic acid such as citric acid, succinic acid, tartaric acid, acetic acid or propionic acid.

  “Preparing a water-soluble mineral component by a physical method” means preparing the water-soluble mineral component by heat treatment, high-pressure homogenization treatment, ultrasonic treatment, or mechanical shearing treatment.

  “Preparing the water-soluble mineral component by an enzymatic method” means that the water-soluble mineral component is enzymatically prepared by acetic acid fermentation.

  The low-viscosity water-soluble mineral component can be prepared by any of the above methods, but it is preferably prepared by an acid chemical method or an enzymatic method. In particular, it is preferably prepared by a chemical method using a food-grade organic acid after the fermentation treatment.

The low-viscosity water-soluble mineral component prepared by an acid chemical method dissolves the water-soluble mineral component by selecting the appropriate concentration of the water-soluble mineral component, the type of acid used, the pH of the solution, the reaction temperature, and the reaction time. Thus, an aqueous solution can be obtained.

The amount of the water-soluble mineral component used when preparing the water-soluble mineral component is 10 to 5000 ppm, preferably 100 to 1000 ppm, of the water-soluble mineral component with respect to the total amount of the solution. The pH value of the solution is preferably around 7. Usually, 1 to 10 g of water-soluble mineral powder is added and dissolved in 1000 cc of distilled water or tap water, and this is diluted 200 to 300 times to obtain a first water retention function improving solution.
On the other hand, 1 to 10 g of water-soluble mineral powder and 10 g of glucomannan are dissolved in 1000 cc of distilled water or tap water, and this is diluted 200 to 300 times to obtain a second water retention function improving liquid.

  The “water-soluble mineral component” used in the present invention may be commercially available.

  In the present invention, the “water-soluble mineral component” should penetrate 1% by weight to 10% by weight with respect to the total amount of dietary fiber of the ingredients. It is recommended to mix the same amount to 10 times the amount of “water-soluble mineral component”.

  The contents of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited thereto. In the formula, unless otherwise indicated, the unit means part by weight.

(Manufacture of salad)
The first water retention function improving liquid was sprinkled and mixed well with cut vegetables (cabbage, carrot, cucumber), and this was placed in a refrigerator and left for 2 hours. The original texture and taste of raw vegetables that were crispy were maintained.
Example 2: (Manufacture of spinach soak)

  Produced spinach dipping. Spinach is immersed in the first and second water retention function improving liquids for 10 to 30 minutes, washed with water, then drained and cut to a length of about 3 cm. Next, the first water retention improving solution was sprinkled and mixed well, then sugar and soy sauce were further added and mixed, and left in the refrigerator for 2 hours.

  In Example 2, water separation was not observed even after being left for 2 hours, and was in the same state as when it was laid. On the other hand, when the first water retention improving liquid was not sprinkled (comparative example), water separation occurred and accumulated at the bottom of the container. The soaked texture and taste of Example 2 were not different from the soaked texture and taste of the comparative example.

Example 3: (Production of dumplings)
Minced Chinese cabbage, sprinkle with a little salt and leave for a while. Minced green onion, ginger, garlic, mix minced pork and Chinese cabbage, add 2nd water retention function improving liquid to seasoning liquid (water-soluble mineral 1000ppm, glucomannan 5000ppm), add this and mix well It was. Wrap the ingredients on the gyoza skin. They were placed in a container and stored in a refrigerator for 3 days, the state was observed, and these were baked in a frying pan and sampled to confirm the taste and texture. In Example 3, water separation from the ingredients was not observed even after storage for 3 days, and the skin did not become soft. Moreover, when it sampled by baking with a frying pan, it was a preferable food texture.

Example 4 (Chicken seasoning)
Add 1st water retention function improving liquid (water soluble mineral 1% by weight liquid) or 2nd water retention function improving liquid (water soluble mineral 1% by weight and water soluble glucomannan 2% by weight) to chicken seasoning liquid. A chicken seasoning solution containing 100 ppm and a chicken seasoning solution containing 100 ppm of water-soluble minerals and 200 ppm of glucomannan were prepared, and the sliced raw chicken was added to this for half an hour and stored frozen. On the other hand, chopped raw chicken meat that had been frozen and stored for half an hour in a seasoning solution prepared without adding a water retention function improving solution was cooked in a frying pan after thawing.
The water separation inhibiting function at the time of thawing was excellent in the order of the second improving agent and the first improving agent, and was excellent in the permeability of the seasoning liquid after cooking. The cooked chicken was rich in gravy so that the cooking shrinkage of the chicken was slightly seen. On the other hand, when the improving agent of the present invention was not added, not only was there water separation after thawing, but also the penetration of the seasoning liquid after cooking was poor, and the cooking shrinkage of chicken progressed.
Although the said 2nd improvement liquid prepared 0.1-5 weight% of water-soluble dietary fiber components and 0.1-1 weight% of water-soluble mineral components, it prepared the improvement liquid with good internal permeability of dietary fiber. In this case, when 1 to 5% by weight of baking soda is added as a swelling agent, the water retention function of the water retention structure formed by the dietary fiber can be increased. When a chicken seasoning solution containing 100 ppm of water-soluble minerals and 200 ppm of glucomannan was prepared using this third improving solution, the bulk yield was 150 (1.5 times) when immersed for 2 to 3 hours, and thawed after freezing. Even if there was no water separation, the bulk yield 150 could be retained, and the bulk yield 150 was retained even after frying. Usually, even if the bulk yield is 120 by the immersion treatment for 1 day and night in the phosphoric acid solution, there is water separation when thawed after freezing, the bulk yield is reduced to 100 to 110, and after the frying, the bulk yield is 100 or less.
From these results, the water-soluble mineral increases the penetration of water-soluble dietary fiber into the chicken, improves the internal water retention function, and suppresses water separation during thawing and cooking. In addition, a high bulk yield after thawing and cooking can be maintained by using a swelling agent in combination. Such an effect can confirm the same effect for the improvement of the thawing process after freezing preservation of shellfish, fish fillet, beef, pork, and lamb and the bulk yield after cooking.

Example 5 (cooking french fries)
The first water retention function improving liquid (water-soluble mineral 0.5 wt% liquid) or the second water retention function improving liquid (water soluble mineral 0.5 wt% liquid and water soluble glucomannan 1 wt%) on the surface of the potato cut into strips It was sprayed after being diluted 200 times, and was stored frozen for about 15 minutes. On the other hand, the potato cut into strips without spraying the water retention function improving liquid was stored frozen. When both were thawed, water separation was observed on the surface of the latter (no improvement in water retention function), but almost no water separation was observed in the former (with improvement in water retention function).
When these raw potatoes were deep-fried, the oil absorption in the case of the latter (no improvement in water retention function) was 100, and in the case of the first water retention function improvement liquid, it decreased to 50 and in the case of the second water retention function improvement liquid . .
From these results, it is considered that the water-soluble mineral not only enhances the internal water retention function, but also forms a film that coalesces with the internal dietary fiber to suppress oil absorption.

Example 6 (cooking of frozen scallops)
After thawing the frozen scallops, the second water retention function improving solution (0.5% by weight of water-soluble mineral and 1% by weight of water-soluble glucomannan) was diluted 200 times and immersed in this for 2-3 hours, then boiled for 5 minutes. After cooling, the weight change was observed.
On the other hand, as a comparison, frozen scallops that were not treated for improving the water retention function were boiled for 5 minutes and allowed to cool.
The present invention Thawing 208⇒Dipping 248⇒Boil 240⇒Yield 120%
Comparison Defrosting 198⇒Boil 114⇒Yield 57.8%
As a result, the yield advantage reaches 62.2%, and the superiority of the effect of the water retention function improving agent of the present invention becomes clear. Prepare a 3rd improvement liquid which added 1-5 weight% baking soda to the said 2nd water retention function improvement liquid (water-soluble mineral 0.5 weight% liquid and water-soluble glucomannan 1 weight%), and dilutes this 200 times Then, after dipping here for 2-3 hours, it was boiled for 5 minutes and allowed to cool, and the weight change was observed. The yield was 150%.
In the case of frozen abalone, the yield is 45-50% when thawed and boiled, but thawed, diluted the third improvement solution of the present invention 200 times and immersed in it for 2-3 hours, then boiled for 5 minutes. Even if it is allowed to cool, the yield is around 90%, and the yield advantage is as high as 62.2%.

Since the water retention function improving agent according to the present invention has an excellent water separation inhibiting effect, it is possible to effectively prevent raw vegetables, side dishes, ingredients, sashimi, and frozen shrimp drip. Moreover, since it is low-viscosity and excellent in permeability, it is possible to suppress the penetration of the seasoning liquid and tissue detachment, suppress cooking shrinkage, and maintain the taste and texture.

Claims (6)

  A method for improving the water retention function of a food, comprising spraying or immersing an aqueous solution containing 10 to 5000 ppm of a water-soluble mineral component containing at least ionized calcium in terms of ionized calcium with respect to a raw material dietary fiber component.   Water retention of foods characterized in that water-soluble mineral components containing at least ionized calcium are infiltrated into the dietary fiber component of the raw material, and the water-soluble mineral component is combined with the water retention structure formed of dietary fiber to enhance the water retention function Function modifier.   The water retention function modifier for foods according to claim 2, wherein the water-soluble mineral component is obtained by ionization treatment using natural calcium such as eggshell, seashell, pork bone, beef bone and chicken bone as a raw material.   Ionization using natural calcium as raw material pulverizes natural calcium materials such as eggshells, shells, pork bones, beef bones, chicken bones, etc. The water retention function modifier for food according to claim 3, wherein the solid content is recovered by distillation, the recovered material is heated to evaporate organic matter, and solidified to obtain a mineral powder.   As water-soluble dietary fiber components for water-soluble mineral components, pectin, guar gum (guar bean enzyme degradation product), agarose or agar, glucomannan or konjac powder, artificial dietary fiber containing polydextrose, sodium alginate or seaweed powder, kombu powder The water retention function improvement of the foodstuff of Claim 1 which adds 1 type or 2 types or more selected from the group which consists of a rhizome powder of an inulin or an Asteraceae plant, and a carrageenan by 1 to 1 to 1 to 10 by weight ratio. Agent. The water retention function modifier for foods according to claim 5, comprising a water-soluble dietary fiber component as a second component and a puffing agent as a third component.