JPS586466B2 - Food stabilization methods and products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to processed products in which plum meat or processed products thereof are added to fats and oils or oil-containing substances (including foods, confectionery, etc.), and in some cases amino acids are also added thereto, and a method thereof. It is related to the stabilization of fats and oils and flavor.

The deterioration of edible oils and fats has long been considered an important issue in the food industry.

The simplest method for stabilizing fats and oils is to stabilize fats and oils in fats and oils, their processed products, and processed foods (including confectionery) by adding synthetic antioxidants such as BHT and BHA. Although these synthetic antioxidants have been useful in preventing this, mutagenicity is a problem as a side effect.

Other effective compounds used industrially include tocopherols (vitamin E).

Preventing the deterioration of fats and oils is typically difficult to do easily, and the mechanism is still not clear in academic terms, and one of the major causes is the presence of peroxides. Generation is mentioned.

This lipid peroxide has become a major medical problem, and it has been discussed that it can trigger adult diseases and induce carcinogenesis.

Safely preventing fats and oils from spoiling is an important issue for all food products.

On the other hand, plum meat has been widely used as pickled plums since ancient times, but other than that, it has only been used to a small extent as candy, powdered furikake food, etc., and there are no processed products that have been used in contact with fats and oils.

The inventors completed the present invention by discovering that processing plum meat or processed products thereof in contact with fats and oils has an epoch-making effect on stabilizing fats and oils.

In other words, it was discovered that when plum meat and fats and oils become emulsified and are mixed so that they come into close contact with each other and are stored, the increase in the peroxide value of fats and oils is significantly suppressed, and furthermore, it has been found that the peroxide value of fats and oils can be significantly suppressed from increasing. It was also found that the flavor of the prepared oils and fats was significantly superior to that of the control.

The plum meat of the present invention refers to all or part of plums with the core removed, and includes not only pickled plums, but also pickled plums, pickled plums, candied plums, plum jam, etc., processed plum products, and plum puree. , plum meat extract, plum wine, plum juice, its concentrates, and all other processed products based on plum meat.

Fats and oils include not only physical oils and fats, but also mixtures, margarine, shortening, creams (oil-in-water emulsions), and other processed oils and fats, substances such as almond paste and peanut butter, surimi, meat, etc. Including all oil-containing substances and their similar and equivalent substances.

However, even if it contains oil, if it is left in the form of defatted peanuts or powder, it will not be effective and will be removed because the contact between the fat and oil and plum meat will be insufficient, but it can be removed by adding oil or water to the powder, or making it into a paste. Those in liquid form are included in the present invention.

In the present invention, plum meat or its processed products are made into a paste or liquid form, and oils and fats or their processed products or oil-containing substances (including surimi-like ones) are mixed and emulsified to form a paste, gel, or In sol or liquid form.

In this case, emulsifiers, stabilizers, fragrances, pigments,
Seasonings and other suitable natural products or other food additives may be added.

When mixing with plum meat, it may be heated as necessary, or a high-speed stirrer or homogenizer may be used.
The mixture may be further dried and dehydrated.

Particularly in the case of sweet breads, flour, sugar, etc. may be added, and when mixed, they may form a dough.

This dough is shaped, heated, and in some cases dried.

That is, the meaning of food according to the present invention includes bread and confectionery in addition to general food.

Further, as a method of use, it is also possible to make a plum meat oil processed product using plum meat and oil and fat, and use this product for general foods.

In the present invention, the following effects were obtained by contactly mixing fats and oils and plum meat as described above.

This will be explained using an example. As an example of plum meat, plum meat is made by grinding the plum meat of pickled plums, and the pulp is removed from the plum puree obtained from green plums, and 1/2 of this is aged.
The concentrated product is called plum meat extract.

As an example of fat and oil, a mixture of 50% hydrogenated soybean oil (melting point 32° C.) and 50% palm oil was used.

Example A ■ Oil (above): water = 45:55, 0.8% sugar ester, 0.8% stabilizer added, homomixed at 65-70°C for 1 hour, homogenized, and then cooled. .

In addition, for long-term storage, it was sterilized.

■ An example of (■) was made with 0.5% citric acid added.

■ In the example of ■, I made 55% plum meat instead of 55% water.

② In the example of ②, a product was prepared in which plum meat extract (described above) 55 was added instead of water 55.

The above examples (■-■) were subjected to a storage test for 6 months, and the oil and fat content was separated and analyzed.The results are shown below.

Example B ■ Same as ■ in Example A ■ Same as ■ in Example A ■ Instead of water in ■ in Example A, plum meat 25 and amino acid solution (H
．． A. P, N2.4%, salinity 20%, salinity 20%) 30
Made in the same way using.

The storage results for 6 months of the above example B (1) and (1) are shown below.

From the above results, when oils and fats and plum meat are mixed and processed with sufficient contact, the P. O. The increase in V was significantly suppressed, and the results of the tube capacity test also showed an excellent tendency.

Furthermore, it has been revealed that when plum meat and amino acids coexist and are mixed with fats and oils, an even better effect is brought about.

Next, examples will be shown.

Example 1 30 parts of hydrogenated soybean oil (32°C), hydrogenated rice oil (34°C)
30 parts, plum meat paste 40 parts, soybean lentin 0.3 parts,
Monoguxeride 0.2 part, sugar ester 0.1 part,
After adding 0.3 parts of a stabilizer and heating at 60 to 70°C to form a water-in-oil emulsion, the mixture was rapidly cooled to form a paste.

Example 2 70 parts of salad oil, 30 parts of plum meat, 10 parts of egg yolk, 0.4 part of sugar ester, and 0.3 part of stabilizer were added, heated and stirred to form an oil-in-water emulsion.

Example 3 50 parts of salad oil, 50 parts of plum meat extract (liquid), 0 emulsifier
．． 8 parts and 0.5 part of stabilizer were added, heated, stirred, and homogenized to form an oil-in-water emulsion.

Example 4 60 parts of hydrogenated cotton seed oil (32°C), 40 parts of plum wine, 0.0 parts of emulsifier.
9 parts and 0.7 part of a stabilizer were added, heated and stirred to emulsify, and then rapidly cooled.

Example 5 35 parts of hydrogenated soybean oil (32°C), 65 parts of Umebishio, 0.5 part of an emulsifier, and 0.5 part of a stabilizer were added, heated and stirred to emulsify, and then rapidly cooled.

Example 6 40 parts plum puree, 40 parts salad oil, 2 decomposed amino acids
0 part, 1 part of emulsifier, and 0.6 part of stabilizer were added, heated and stirred to form an oil-in-water type emulsion, homogenized, and rapidly cooled.

Example 7 When whipping cream, 5% umebishio was added to emulsify it.

Example 8: 6% plum meat extract was added when whipping buttercream.

Example 9 15 parts of plum meat, 2 parts of amino acid powder, and 70 parts of surimi were kneaded together, molded, and heated.

Example 10 The molded product of Example 9 is heated and dried.

Example 11 10% of the plum margarine from Example 1 was used to bake ordinary bread and baked goods.

The above is an example, and the present invention is not limited to this example.

Claims (1)

[Claims] 1. A method for stabilizing oil-containing foods, characterized in that plum meat or processed products thereof and oils and fats (including processed products and oil-containing substances) are brought into contact and mixed. 2. A method for stabilizing oil-containing foods, which comprises contacting and mixing plum meat or its processed products, oils and fats (including processed products and oil-containing substances), and amino acids. 3. Oil-containing food in which plum meat or processed products thereof and fats and oils (including processed products and oil-containing substances) come into contact and are mixed. 4. Oil-containing food in which plum meat or processed products thereof, oils and fats (including processed products and oil-containing substances), and amino acids are mixed in contact with each other.