JP5117680B2 - Edible extract with improved quality of food and method for producing the same - Google Patents

Description

  The present invention relates to a edible extract for taste that also has an effect of improving the quality of food and a method for producing the same.

It has been found that edible extracts used for the taste of foods, for example, koji generated as a by-product of yeast extract, are mainly composed of phosphates of calcium and magnesium. These phosphates are phosphorus-derived compositions originally contained in the material, but are hardly used effectively.
On the other hand, phosphate as a food additive has a high food quality improvement effect, but most of them are synthetic products (see, for example, Patent Document 1), and phosphates derived from natural or food materials are: Not yet on the market. Recently, however, natural orientation has increased and a quality improving agent derived from natural or food materials has been demanded.
Patent No. 2,607,587

  An object of this invention is to use the phosphate derived from a foodstuff material for the quality improvement of a foodstuff.

The present inventors suppress the precipitation of koji produced as a by-product during the production of an edible extract, and increase the content of soluble phosphoric acid in the extract, thereby achieving the above-described object and improving the quality of food. It has been found that an acid-containing extract can be produced, and the present invention has been completed.
That is, the present invention
(1) An edible extract having an effect of improving the quality of food, characterized by having a chelating agent present in the edible extract and suppressing or solubilizing the formation of insoluble phosphate,
(2) The edible extract according to the above (1), wherein the chelating agent is an organic acid,
(3) The edible extract according to the above (1), wherein the organic acid is citric acid, malic acid or succinic acid,
(4) A method for producing an edible extract according to (1) above, wherein a chelating agent is added in the production of the edible extract,
(5) The method for producing an edible extract according to the above (4), wherein the chelating agent is an organic acid,
(6) The method for producing an edible extract according to (4) above, wherein the organic acid is citric acid, malic acid or succinic acid, and (7) The chelating agent is added before precipitation of the insoluble phosphate (4) A method for producing the described edible extract is provided.

  ADVANTAGE OF THE INVENTION According to this invention, the edible extract which show | plays the quality improvement effect of foodstuff can be provided. When the edible extract of the present invention is added to foods, not only the quality improvement effects such as the promotion of protein dissolution and the binding property of livestock meat can be obtained, but also the taste of foods can be improved. The present invention can be applied to any food as long as it aims to exert these effects.

  The edible extract according to the present invention may be an extract of any material as long as the raw material contains phosphorus, such as a yeast extract, a meat extract such as pork or chicken, a bone extract, a seafood extract, etc. Is mentioned. In particular, in the present invention, an extract from a raw material containing bones such as pork bones, chicken bones, fish ara, etc. is preferable if it is a yeast or animal meat extract containing a high amount of phosphorus. When the raw material includes bone and meat, the ratio is not particularly limited.

The edible extract of the present invention may be obtained by a known method except that a chelating agent is added at the time of producing the extract, and the extraction method of the extract from the raw material includes normal water extraction, hot water extraction, hot water extraction, Any of an acid decomposition method, an enzyme decomposition method and the like may be used. In particular, an extract obtained by acid decomposition and enzymatic decomposition in a pH range from weakly acidic to acidic regions is preferable.
The type of enzyme used for the enzymatic degradation is not particularly limited, and for example, a proteolytic enzyme such as a protease may be used. In the case of yeast extract, a proteolytic enzyme may be combined with a cell wall degrading enzyme such as glucanase or mannanase.
When the extract is extracted from the raw material containing bone by performing decomposition in an acidic region from weak acid, the dissolution of bone is promoted, so that the phosphoric acid content in the extract can be increased.
The range from weak acid to acidic is not particularly limited, but is preferably pH 1.5 to 4.5 where bone dissolution is promoted, more preferably 2.0 to 4.5, and still more preferably 2.5 to 4. It is.

The chelating agent used in the present invention is preferably an organic acid such as citric acid, malic acid or succinic acid that can contribute to maintaining an acidic state during decomposition. In particular, citric acid or malic acid is preferable, and citric acid is more preferable.
By adding the organic acid having a chelating effect, precipitation of phosphoric acid in the extract as an insoluble salt can be suppressed, or the insoluble salt can be solubilized to increase the content of phosphoric acid in the extract.

The timing of adding the chelating agent to the extract may be any state such as during extraction or decomposition, after concentration, immediately before the product, or in the product, but before the phosphate in the extract is precipitated as an insoluble salt. Preferably there is. In particular, it is most preferable to add it as a pH adjuster for the purpose of performing decomposition in the acidic region during acid decomposition or enzymatic decomposition of the raw material.
The addition amount of the chelating agent varies depending on the phosphoric acid content of the extract and is not particularly limited as long as it can suppress precipitation of phosphoric acid as an insoluble salt, but is preferably 1 to 50 times the phosphorus content, preferably 5 to 50 times, more preferably 5 to 30 times.
In addition, when the edible extract according to the present invention is added to the food, the amount of the chelating agent is preferably an amount that does not affect the taste of the food, but for the purpose of adding sourness to the food to be added. The amount of chelating agent organic acid can also be increased.

  When carrying out the production method of the present invention, a conventional method can be adopted except that the above-mentioned chelating agent is added, and purification steps such as concentration, filtration, heating, decolorization, etc., which are normal extract production processes, may be performed. . The conditions may be arbitrarily determined according to the solid content concentration of the extract, the need for unnecessary material removal and sterilization, and the like.

The form of the edible extract of the present invention is not particularly limited, and may be a liquid or a solid such as a powder or a granule. As long as the processing method to solid is a method suitable for forming in the shape, any may be sufficient.
When powdered by spray drying or the like, it is optional to add an excipient such as glycerin.

The edible extract of the present invention can be used as a protein dissolution promoter, emulsifier, alkaline agent, binder, water retention agent, swelling agent, reinforcing agent, etc. Suitable for use as a water retention agent for foods.
Moreover, since it has a taste component derived from a raw material, when it is added to food, it can also have an effect of improving the taste of food.
The amount added to the food varies depending on the food to be added and the purpose of the addition, but is not particularly limited as long as it has an effect of improving quality in the food.
Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

(1) Extract production method 200 g of pork bone (Eiwa product) and 800 g of water were mixed and adjusted to pH 3 with citric acid. 3.85 g of protease preparation (manufactured by Takeda Kirin Foods Co., Ltd.) was added and enzymatically decomposed at 50 ° C. for 19 hours (pH was controlled at 3 with citric acid during decomposition). The obtained decomposition product was heated at 90 ° C. for 10 minutes and then filtered through a wire mesh to remove residues such as bone. The collected liquid was centrifuged (10,000 rpm, 10 minutes) to obtain a supernatant. The supernatant was further filtered (filter paper: ADVANTEC, No. 2), the pH of the filtrate was adjusted to pH 5.5 with sodium oxide, and then concentrated with an evaporator to a solid content of 30%. After heating at 90 ° C. for 10 minutes, the mixture was cooled, and a supernatant was obtained by centrifugation (8,000 rpm × 10 min). The supernatant was dried with a spray dryer to obtain about 84 g of phosphoric acid-containing pork extract powder. The phosphorus content of the obtained extract (Example 1 extract) was measured using LCK350 manufactured by HACH LANGE GMBH and found to be 5.7%.
(2) Model Ham Preparation Method 167 g of pork loin minced meat (6 mm chopper) was filled in a plastic bag, and 100 g of pickle liquid described in Table 1 (60% meat weight) was added thereto. The pH of the pickle solution was adjusted to pH 7.5 with sodium hydroxide. After heat-sealing the plastic bag, the meat and the pickle solution were blended, spread and stored at 5 ° C. for 15 hours. After mixing with a food processor for 1 minute, it was filled in a φ30 mm vinylidene chloride casing tube and sealed. After heating at 75 ° C. for 60 minutes, it was cooled with running water.

(3) Test method The water separation rate was calculated | required with the following formula | equation.
[Equation 1]
Water separation% = [total weight ^{* 1−} (meat weight ^{* 2} + casing tube weight)] / [total weight−casing tube weight] × 100
* 1: Weight of ham as filled in casing tube * 2: Weight of ham taken out from casing tube Also, the cross section was observed and sensory evaluation was performed by four panels using the open panel method.
The results are shown in Table 2.

As shown in Table 2, the water separation rate in all of the Example 1 extract-added sections was lower than that in the non-added section. When the phosphorus content (%) per unit meat weight was the same, the water separation rate in the extract addition group of Example 1 was lower than the control complex phosphate addition group. As shown in FIG. 1, the water separation rate in the extract addition section of Example 1 decreased as the extract addition amount increased.
As a result of observing the cross section, both the complex phosphate and the Example 1 extract-added section tended to have a smooth and homogeneous cross-section as the addition concentration increased. There was no color change.
As a result of sensory evaluation, the complex phosphate and Example 1 extract-added group is superior to the non-added group in terms of hardness, juiciness and suppleness, and the tendency increases with the increase in the amount of addition. It was. Since the umami component derived from pork was contained in the Example 1 extract, the taste of the ham in the Example 1 extract addition group increased.
Accordingly, it was shown that the phosphoric acid-containing pork extract has a water retention effect equal to or higher than that of the complex phosphate. Phosphoric acid-containing pork extract showed a remarkable water retention effect when added at about 1% based on meat weight.

  As described above, according to the present invention, an edible extract having an effect of improving the quality of food that does not require a synthetic phosphate can be provided.

3 is a graph showing a relationship between a water separation rate and a phosphorus content in a water retention test in Example 1. FIG.

Claims (8)

Water retention, hardness, and juiciness of processed meat products, characterized in that chelating agents are present in edible extracts (excluding white child extracts and egg white extracts) to suppress or solubilize the formation of insoluble phosphate. Or an edible extract for improving suppleness.   The edible extract according to claim 1, wherein the chelating agent is an organic acid.   The edible extract according to claim 1, wherein the organic acid is citric acid, malic acid or succinic acid. The method for producing an edible extract according to claim 1, wherein a chelating agent is added in the production of the edible extract (excluding the white child extract and egg white extract) .   The method for producing an edible extract according to claim 4, wherein the chelating agent is an organic acid.   The method for producing an edible extract according to claim 4, wherein the organic acid is citric acid, malic acid or succinic acid.   The method for producing an edible extract according to claim 4, wherein a chelating agent is added before precipitation of the insoluble phosphate. A method for inhibiting or solubilizing the formation of insoluble phosphate, characterized by adding a chelating agent in the production of edible extracts (excluding white child extract and egg white extract) .

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