JP3059519B2 - Prevention method of off-flavor generation of processed food at low temperature - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preventing generation of off-flavor in processed food during storage at low temperature.

[0002]

2. Description of the Related Art Conventionally, inorganic acids, organic acids and salts thereof, glycine, alcohol, antibacterial licorice extract, protamine, sodium acetate, antibacterial properties have been used for the purpose of preventing deterioration of foods, improving preservability, and sterilizing machinery and equipment. Pectin extracts, antibacterial gelatin decomposition products, sorbic acids, edible emulsifiers, ε-polylysine and the like are used alone or in combination.

[0003]

According to the prior art, the effect of preventing deterioration is not sufficient, the additive itself for preventing deterioration has a bad smell, or a peculiar off-taste, so that the flavor of the food itself is deteriorated. , was Tsu drawback there to lower the quality.

[0004]

Means for Solving the Problems The present inventor has made such a matter.
In view of the circumstances, the present inventors have completed various studies and completed the present invention. You
That is, the present invention provides 1)For cold storage processed foodCitrus seed extract1 by weight concentration
ppm to 5%, and store at a low temperature of -40 to 12 ° C.
ToLow temperature processed foodOffensive odor prevention method,2 ) Citrus seed extract, alcohol, vitamin B₁Al
Kill sulfate, spice extract, glycine, antibacterial pectin
Degradation products, antioxidant gelatin degradation products, antibacterial licorice extract,
Edible acids, protamine, lysozyme, ε-polylysine
And at least one of starch hydrolysates
ToPrevention method of off-flavor generation of processed food at low temperature, About.

[0005] The citrus in the citrus seed of the present invention is a general term for fruits of the Citrus family Rutaceae, and specific examples thereof include lemon, mandarin orange, daidai, navel, orange, pomelo, grapefruit and the like. The citrus seed extract in the present invention refers to an extract of citrus seeds or a mixture of citrus seeds and citrus pulp (fruit or fruit and pericarp). In the latter case, the ratio between the two depends on the citrus and seed contents used. Different, but 5-95 seeds
% (Weight) and pulp of about 5 to 95% (weight) are preferred. The extraction method for obtaining the citrus seed extract in the present invention is usually carried out by a solvent extraction method using a solvent such as water, alcohol, propylene glycol, glycerin or the like alone or as a mixture. It is desirable to concentrate the liquid under reduced pressure. Also,
After extracting the citrus seeds and the citrus pulp, both may be mixed. In this case, it is preferable to mix the citrus seeds and the pulp such that the ratio of the seeds and the pulp before the extraction becomes the above ratio. Examples of the citrus seed extract include, for example, DF-100 [Chemie Research and Manufacturing Company (Chemie
Research & Manufacturing Co., Inc.), USA]. DF-100 has a grapefruit seed and pulp ratio of about 80% (weight) and about 20%, respectively.
The mixture of (weight) is extracted with glycerin or propylene glycol and glycerin and then concentrated, and has a light yellow color with slight astringency and consistency.
Its ingredients are vitamin 16.5%, protein 2.
0%, fat 1.0%, other nitrogen-free ingredients 3
9.6%, glycerin 30.0%, ash content 0.5%, Sen 0.4%, moisture 10.0%.

Changes in processed food during cold storage vary depending on the type of food and the freshness of raw materials. In general, unpleasant odors and unpleasant odors called so-called frozen and refrigerated odors occur during a very short period of time. Deterioration such as a decrease in flavor during storage occurs. Usually about 2-7 days for refrigerated products, 5 days for frozen products
A change is observed from day to about one month. However, the cold-storage processed food containing the citrus seed extract of the present invention causes an unpleasant odor in the food for a period of twice or more than usual, depending on the amount added.
And can be stored well without deteriorating the flavor and quality of the food . The processed food in the low-temperature storage processed food mentioned above is not a fresh food itself but a product or a semi-finished product which has been subjected to processing means such as seasoning, cooking, molding, heating, drying, salt drying and pickling.

[0007] Examples of these include freezing, refrigeration,
Surimi, fish paste products (eg, kamaboko, bamboo ring, sasatsuage, naruto roll, fish sausage, etc.), livestock meat products (eg, meat dango, hamburger, sausage, meat sauce, etc.), soybeans (eg, salad, etc.) Fish, boiled, grilled, fried, etc.), dairy products (eg, yogurt, butter, cheese, cream, etc.), seasonings (eg, soy sauce, sauce, sauce, ketchup, mustard, dressing, jam, etc.), breads, Confectionery (eg, cake, custard, pudding, hot cake, cream puff, manju, etc.), miso (eg, rice miso, barley miso, bean miso, etc.), cooked rice, tsukudani, delicacy, salted fish, salted vegetables , Pickles (eg, miso-zuke, lightly pickled, koji-zuke, etc.), dried seafood (eg, mirinboshi, namaboshi, dried salted fish), kun products (eg, salmon, meat and other kun products), noodles (Eg, udon, so , Chinese noodles, macaroni,
Spaghetti), rice cakes, egg products (eg, egg tofu, thick roast, mayonnaise, etc.), tofu, curry roux, bean jam (eg, beans, potatoes, azuki, etc.), and the above foods in bottles, cans, Retort pouches, various plastic films (eg,
Cellophane, polyethylene, hydrochloric acid rubber, vinylidene chloride,
Polyester, polypropylene, composite processed paper, etc.). The low-temperature storage in the above-mentioned low-temperature storage processed food generally means a temperature of about −40 ° C. to 10 ° C. which is a normal refrigerator temperature.
It means that it is stored at about 12 ° C.

Processed food of citrus seed extract according to the present invention
Although the content varies depending on the type of target food,
The weight concentration for industrial foods is usually about 1 ppm to 5%
Every time,Preferably about 10 ppm to 3%,More preferred
Or about 50 ppm to about 1%. In addition,
Is not only in the state of being mixed in processed foods, but also in processed foods.
This refers to the state of adhering to the surface of the product.
Add citrus seed extract, spray and apply to citrus seeds
This is achieved by immersing the processed food in the extract. Up
The citrus seed extract can be used aloneCold storageProcessed foodOffensive odor
Prevent outbreaksHaving power, but said citrus seed extract;
Alcohol, Vitamin B1 alkyl sulfate, spice extract
Products, glycine, antibacterial pectin degradation products, antioxidant gelatin
Degradation products, antibacterial licorice extract, edible acids, protami
Lysozyme, ε-polylysine, starch hydrolyzate
The composition containing at least one citrus seed
Compared to the child extract itself, YoStrongOffensive odor prevention effectTo
Have. As the above alcohol, 99% (v /
v) High purity of about 50-60% (v / v)
It may be diluted, modified with more aroma and taste
It may be of alcohol or taste type.

Examples of the edible acids include organic carboxylic acids such as sorbic acid, phytic acid, acetic acid, propionic acid, fumaric acid, citric acid, malic acid, tartaric acid, adipic acid, lactic acid, ascorbic acid, kojic acid, carbonic acid, and methaline. Inorganic acids such as acid, polyphosphoric acid, pyrophosphoric acid, phosphoric acid and the like, and salts of edible acids such as potassium salt, sodium salt, calcium salt and the like, all of which are recognized by the Food Sanitation Law. Further, for example, an acid salt obtained by absorbing brewed vinegar into anhydrous sodium acetate may be used.

Examples of the above-mentioned vitamin B ₁ alkyl sulfate include salts of vitamin B ₁ with lauryl sulfate, cetyl sulfate and the like. Examples of the spice extract include eucalyptus leaf extract, sage extract, clove extract, and rosemary extract (1989 edition, Handbook of Natural Products, pages 139 to 1).
45, Food & Science Co., Ltd.). The above-mentioned glycine is a kind of amino acid specified as a food additive. The antibacterial pectin hydrolyzate may be any one obtained by dividing high molecular pectin with an enzyme, acid or alkali and having antibacterial properties. (Japanese Patent Laid-Open No. 5
No. 7,163,477). Among them, a molecular weight of 6
It is preferably about 00 to 5000.

The above-mentioned antioxidant gelatin-decomposing substance may be any substance obtained by hydrolyzing gelatin with an acid or an enzyme and having an antioxidant property, and has a molecular weight of 10,000 or less, preferably 5000 or less. Examples of the above-mentioned antibacterial licorice extract include those described in Japanese Patent Application Laid-Open No. Sho 60-172928, that is, antibacterial substances extracted from licorice with aromatic hydrocarbons, acetone, methanol and the like. As the above protamine, built-in seafood,
In particular, an antibacterial substance extracted and prepared from the testis is mentioned.
(JP-A-62-201563) As the above-mentioned lysozyme, what is extracted from egg white is generally used, but other lysozymes may be used if there is no problem in food hygiene.

The above-mentioned ε-polylysine is an antibiotic produced by ε-polylysine-producing bacteria, Streptomyces alplus or Streptomyces noursei.
L-lysine is a polylysine in which 25 to 30 residues are ε-linked. In addition, Japanese Patent Publication No. Sho.
As described in JP 2-58975, etc., Streptomyces alplus subs subseas ricinopolymeras No. 346-D strain, a polylysine-producing bacterium belonging to the genus Streptomyces (Microtechnical Laboratories 3834)
Can be obtained by culturing No. 1) in a medium and separating it from a culture obtained. The above starch hydrolyzate has a DE (dextrose equivalent) of 3 or more and a specific volume of 5 or more.
The above are suitable. The starch hydrolyzate is usually a product obtained by hydrolyzing starch using an enzyme such as α-amylase or β-amylase, or an acid such as oxalic acid or hydrochloric acid, and particularly has a DE value of 5 to 18 and a specific volume of 10%. -20 powder with a viscosity of about 15-30 cps (30% aqueous solution 20
C) are preferred. One example is Pine Flow (Matsuya Chemical Co., Ltd.). The DE in the above refers to the 100-percentage obtained by measuring the reducing sugar as glucose and measuring the solid content of the reducing sugar, and indicates the degree of progress of saccharification.
Almost pure, like crystalline glucose, is DE10
0 (JP-A-2-2330). All of the above contain substances that inhibit the flavor quality of foods such as off-flavors and odors in themselves, and thus often reduce the flavor of foods, but the citrus seed extract of the present invention has the above-mentioned quality. Adverse effects such as inhibition and off-flavor and off-flavor can be alleviated or eliminated to improve the flavor of the food.

The amount of the citrus seed extract used in the present invention when the citrus seed extract is used in combination with the above-mentioned substances varies depending on the type of the target food. %, Preferably about 10 ppm to about 3%, more preferably about 50 ppm to about 1%, and the alcohol has a concentration of, for example, 70% (volume), and is about 20% or less, preferably 5%.
(Volume) or less, vitamin B ₁ alkyl sulfate is 0.005% or less, preferably 0.003% or less, and the spice extract is 0.001% to 0.05%, preferably 0%. The amount of edible acids is about 5% or less, preferably 3% or less, and the amount of glycine is also about 5% or less, and usually 3% or less. The antibacterial pectin degradation product is 5% or less, preferably 1% or less, the antioxidant gelatin degradation product is 5% or less, preferably 1% or less, and the antibacterial licorice extract is 0.05% or less. , Preferably 0.01% or less, and protamine is 0.01%.
1% or less, preferably 0.05% or less, lysozyme
0.2% or less, preferably 0.05% or less, ε-polylysine is 0.001% to 0.05%, preferably 0.0%.
02% to 0.02%, and the starch hydrolyzate is 10%.
% Or less, preferably about 3% or less. In addition, the said% represents weight%, when not specifying. When a citrus seed extract and two or more substances are used in combination, the above-mentioned amount may be appropriately selected as an upper limit.

Further, in any of the above cases,
If desired, sugars, betaines, emulsifiers (glycerin fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, etc.
₈ -C ₁₂ and the like is also preferably soybean phospholipid and the like. ), Umami seasonings such as chemical seasonings (eg, glutamic acid and its potassium, sodium, inosinic acid, guanylic acid, etc.), amino acids (eg, alanine, etc.), natural seasonings (eg, yeast extract, meat extract, etc.), In addition, other food additives such as gum paste, soy protein and the like can be mixed or used in combination. The amount used varies depending on the type, but as a rough guide, it is about 0.005% to 10% based on the food. Citrus seed extract and above each component, the method used when used in combination to food is similar to the case of using a citrus seed extract aforementioned processed foods, separately above components and citrus seed extract Or a premixed product may be used as a preparation.

[0015] Furthermore, citrus seed extract or citrus seed extraction
When the composition containing the product and each of the above components is in a liquid state,
It is convenient and effective to make the powder or semi-solid. That
For example, sodium acetate (anhydrous) or starch hydrolyzate
It can be adsorbed and made into a powdery or semi-solid state. Its amount
Is preferably about 50% or less based on sodium acetate (anhydrous).
Good. In the starch hydrolyzate, DE (dextrose) was used.
Equivalent) of 3 or more and a specific volume of 5 or more are suitable.
You. The compounding amount is about 40% or less based on the starch hydrolyzate.
Below is preferred. In addition, anhydrous crystalline maltose (trade name “F
Intoth ", manufactured by Hayashibara Co., Ltd.)
When absorbed, it becomes stable crystalline maltose, so it is adsorbed.
You can also. The amount is based on anhydrous crystalline maltose.
It is preferably about 30% or less.

[0016]

EXAMPLES The present invention will be specifically described below with reference to examples. In addition, “percent (%)” and “part” indicate “% by weight” and “part by weight”, respectively, unless otherwise specified. Example 1 (Formulation of liquid preparation) B. DF-100 84%, lactic acid 3%, purified water 13% DF-100 60%, Purified water 39%, Adipic acid 1
% C.I. DF-100 50%, Crystalline sodium acetate 7%,
C. 3% citric acid, 40% purified water DF-100 65%, propionic acid 5%, purified water 3
0% DF-100 5%, adipic acid 2%, fumaric acid 5
%, Purified water 35%, ethyl alcohol 53% (volume) DF-100 10%, phosphoric acid 3%, alcohol 6
0% (volume) and purified water 27% or more are mixed well to make a liquid.

Example 2 (Formulation of powder) Pine flow 90%, DF-100 10% A are mixed well to make a powder. B. A 60% in Example 2, 20% sodium hydrogen carbonate,
Sodium citrate 5%, sodium ascorbate 15% C.I. A. 50% of Example 2, 20% of sodium acetate, 20% of adipic acid, 10% of fumaric acid A. 50% of Example 2, 25% of sorbic acid, 25% of potassium sorbate F. Example A 40%, protamine 5%, sodium phosphate-sodium 10%, anhydrous sodium acetate 20%, glycine 25% A. 45% of Example 2, ε-polylysine 5%, glycine 20%, sodium citrate 20%, sodium polyphosphate 10% Example 2 A 60%, lysozyme 10%, glycine 20%, sodium fumarate 10% DF-100 10%, pine flow 50%, anhydrous sodium acetate 30%, anhydrous crystalline maltose 10% or more are mixed well to make a powder.

Example 3 Add the additives shown in Table 1 to commercially available white ash (raw tofu, konjac, spinach, sesame and other seasonings) , mix well, store each in a plastic bag and store in a refrigerator. After 3 days and 4 days, the bottles were opened and the flavor quality was compared and observed by panelists who were proficient. The results are shown in [Table 1].

[Table 1] The flavor quality on the first day of purchase was almost the same from 1 to 7.

Example 4 Commercially available pickled Chinese cabbage was mixed with DF-100 and acetic acid as follows.
Sodium was added and its storage effect was observed. The results are shown in [Table 2].

[Table 2] Storage condition-: good ±: pickled juice is slightly turbid +: off-flavor, turbid flavor ○: good □: slightly lowered △: reduced No addition added a little off-flavor on the second day and reduced flavor Sodium acetate was added The thing feels a little light on the second day and slightly sour on the third day. DF-100 to which 100 ppm was added slightly clouded on the fourth day, but had a good flavor.

[0020] were compared to those with the addition of DF-100 500 ppm in Example 5 hamburger following composition, flavor removed after 2 months in usual manner frozen -25 ° C. After cooling to make a hamburger with the composition of the additive-free . <Composition> Minced mince 100 parts Salt 3.6 parts Egg white 10.0 parts Flour 18.0 parts Garlic 1.2 parts Powdered pepper 0.2 parts Onion 48.0 parts Bread flour 36.0 parts Soy protein 10.0 Part Sodium polyphosphate 0.3 part Result DF-100 of the present invention, to which 500 ppm was added, had a good flavor, while those without addition had a bad smell.
The texture is crisp and the flavor is clearly reduced.

[0021] Example 6 Fried fish balls and those added following assembly formed in against DF-100 200 ppm, in the usual manner taking out after forming <br/> granulation was cooled Fried fish balls in a refrigerator after 10 days storage using the composition of the additive-free The flavor quality was observed. <Composition> Frozen surimi (class C) 80.0 parts Frozen surimi (special grade) 20.0 parts Salt 3.0 parts Sugar 6.0 parts Glucose 0.5 parts Sodium glutamate 0.7 parts Potato starch 7.0 Division Fermented seasoning 2.0 parts (Taste Shirube Takeda Pharmaceutical Co., Ltd.) Artificial sweetener 0.14 parts (Ama Ace Koyo Chemical Industry Co., Ltd.) Flour 3.0 parts Ice water 50.0 parts Results DF-100 with 200 ppm added has good crispness and is slightly hard and has a good flavor, but non-added one has a slightly soft feeling and inferior crispness, and the smell of oil remains in the aftertaste and the flavor is reduced. .

[0022] and those added DF-100 500 ppm in Example 7 potato salad See below sets formed, after usual manner 20 days at -20 ° C. make potato salad with the composition of the additive-free, the flavor and thawed Comparative observation was made. <Composition> 100 parts of boiled potatoes 5 parts of mayonnaise 5 parts of cucumber 15 parts 1 part of salt 1 part of savory taste 2 parts DF-100 500 ppm of DF-100 added does not decrease in taste and has a good taste, while those without addition have an odor. And the flavor became worse, producing a clear difference.

[0023] and those added DF-100 0.1% Example 8 Under hamburger source Symbol pair formation, well mixed by an ordinary method by using a composition with no additive, heated for 30 minutes at 80 ° C. placed respectively on the container After cooling, it was left at room temperature for 5 days, stored in a refrigerator at 10 ° C. for 30 days, opened, and compared for flavor quality. <Composition> Tomato puree 6kg Sugar 1.5kg Worcester sauce 800g Sodium glutamate 120g Vinegar 40g White pepper 10g Garlic 5g Result DF-100 0.1% addition has good quality flavor and almost the same flavor as that immediately after production. There were, mouthfeel and is different odor those without additives also include the foam, flavor is severely degraded.

[0024]

[Effects of the Invention] During storage at low temperatures of processed foods, very short
Unpleasant unpleasant odor called frozen refrigerated odor occurs during the period
However, according to the method of the present invention, the period of the food
The product does not give off odor.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-2-190170 (JP, A) JP-A-4-27373 (JP, A) JP-A-3-90008 (JP, A) JP-A-2- 276545 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 3/3472 A01N 65/00 A23L 3/36 A61L 2/16 JICST file (JOIS)

Claims (4)

(57) [Claims] (1) A citrus seed extract is added to cold-processed processed food by weight.
Contained in a concentration of 1 ppm to 5%, low temperature of -40 to 12 ° C
For preventing generation of off-flavors in processed foods stored at low temperatures. 2. Prevention of off-flavor generation of processed food at low temperature according to claim 1, wherein the citrus extract is a grapefruit seed extract.
Law . Wherein extract is odor prevention method cryogenic processed food according to claim 1 or 2, wherein extracted with glycerin. 4. A citrus seed extract, alcohol, vitamin B ₁ alkyl sulfate, spice extract, glycine, antibacterial pectin decomposition product, antioxidant gelatin decomposition product, antibacterial licorice extract, edible acids, protamine 3. An unpleasant odor of the processed food at low temperature storage according to claim 1 or 2 , wherein at least one of lysozyme, lysozyme, ε-polylysine and starch hydrolyzate is used in combination.
Outbreak prevention law .