JPH0695873B2 - Rice crackers and / or snacks including crustaceans - Google Patents

Description

TECHNICAL FIELD The present invention relates to rice crackers and / or snacks containing crustaceans.

[Conventional technology]

In the case of rice crackers such as shrimp rice crackers, add shrimp as it is or remove the head and skin and mince it to mix it with rice flour, wheat flour, starch, salt, seasonings, water, etc. Alternatively, it is a conventional general manufacturing method to bake after drying.

On the other hand, of the snacks, for example, in the case of shrimp snacks,
Wheat flour, starch, salt, seasonings, baking powder, water, etc., and shrimp that has been pretreated with minced meat, etc., and expanded by frying, baking, extruder treatment, etc. is a conventional general manufacturing method. .

[Problems to be solved by the invention]

Surrounded by sea on all sides, Japan is blessed with marine products and is widely used as fresh food and processed food. Among them, the import of crustaceans, especially shrimp, has been increasing year by year, and their consumption as many processing raw materials has reached a huge amount.

On the other hand, it is generally known that crustaceans are likely to be oxidized because they contain unsaturated components such as highly unsaturated fatty acids.

Rice crackers and snacks containing crustaceans with such properties are extremely quickly deteriorated by oxidation, and the red pigment (astaxanthin) fades or browns with the progress of oxidation.
Also, changes in fragrance and generation of offensive odors can be seen, and the commercial value is significantly reduced.

An object of the present invention is to provide rice crackers and / or snacks containing crustaceans which are stable for a long period of time and have a good taste without such problems.

[Means for solving problems]

The present inventor has paid attention to the fact that the above-described deterioration phenomenon is caused by deterioration of highly unsaturated fatty acids, pigments, aroma components and the like contained in crustaceans, and as a result of diligent study, oxidation of these unstable components was observed. The inventors have found that the above problems can be solved by preventing them, and have completed the present invention.

That is, the present invention relates to rice crackers and / or snacks containing crustaceans characterized by using an antioxidant.

So far, examples of using an antioxidant to prevent fading and browning of dried shrimp have been known. On the other hand, it is known that the flavor of rice crackers and snacks containing crustaceans deteriorates,
It is not clear that this is due to oxidation, and to date no reports have been made of producing these products using antioxidants.

Unlike dry shrimp, the crustaceans added to rice crackers and snacks are kneaded into the dough, and after baking, they become porous and have a large surface area, so they are more susceptible to deterioration than dry shrimp. .

Further, dried shrimp is produced at a relatively low temperature such as hot air drying and sun drying, and is essentially different from rice crackers and snacks treated at high temperature.

Therefore, the present invention is novel and original.

The crustaceans referred to in the present invention are edible crustaceans, and refer to shrimp such as spiny lobster, prawn, shrimp, cherry shrimp, crayfish, crabs such as blue crab, snow crab, moth crab, sour crab and histery crab, and other ami and oxami.

The rice crackers and snacks containing crustaceans referred to in the present invention refer to the ones to which the shellfish is added as it is and / or minced and / or powder and / or dry form, and the rice crackers and snacks The manufacturing method is based on a general manufacturing method. These are commonly called senbei, crackers, arale, cookies, chips, puffed snacks, etc.

The antioxidants used in the present invention include natural ones such as tocopherol, spice extract, and licorice extract, BHT, BHA, erythorbic acid, sodium erythorbate, calcium disodium ethylenediaminetetraacetate, disodium ethylenediaminetetraacetate, Refers to synthetic systems such as dl-α-tocopherol.

These antioxidants are used alone or in combination.

In order to reinforce its efficacy, organic acids such as ascorbic acid (and its salts and esters), gallic acid and citric acid, amino acids, proteolytic products, melanoidin and the like can be used in combination with the antioxidant.

In order to achieve the object of the present invention, it is necessary to uniformly attach the antioxidant to the crustaceans. Therefore, there is a method of adding an antioxidant to the shellfish in advance and then adding the antioxidant-treated shellfish to the rice crackers and snacks.

As a method of adding, there is a method of adding an antioxidant to a boiled liquid of shellfish, a method of immersing in an antioxidant solution after aging, or a method of kneading when mincing, but actually carried out. The method of the present invention is not limited to the addition method, as long as the method suitable for the process is selected.

On the other hand, there is also a method of adding an antioxidant when producing dough for rice crackers and snacks without pretreatment of crustaceans. In this case, it is most preferable to add an antioxidant to the water for water addition, and the uniformly dispersed antioxidant can be transferred to the crustaceans to protect unstable components contained in a trace amount from oxidation.

In both cases, 0.000 of the weight of the crustacean as an antioxidant
It can be used by adding 01% to 0.1%, preferably 0.005% to 0.5% (equivalent to pure product). If a large amount is added, it has an antioxidant effect but is uneconomical and impractical. Further, if it is less than 0.0001%, the antioxidant effect when stored as a product is not sufficient.

Further, the fat-soluble antioxidant is more preferably of the emulsion type that disperses in water.

Among the above antioxidants, tocopherol is tasteless and odorless,
Since it is a light red color, it can be used most preferably. Licorice extract has a dark brown color that may affect the product, and spice extract has a dark brown color and a unique peculiar odor. Therefore, the amount added should be limited to a low level.

In the present invention, it is not necessary to change the production conditions for rice crackers and snacks, and the same conditions as the conventional conditions may be used.

As explained above, rice crackers and snacks containing crustaceans added with antioxidants have a good aroma of crustaceans with no deterioration odor and color tone because they prevent oxidation of unstable components contained in trace amounts well. You can get a good product.

〔Example〕

 The present invention will be described in detail below with reference to examples.

Example-1 Shrimp rice crackers were manufactured by the prescription shown in the following table.

Table-1 Raw material prescription Maa starch 100 parts Shrimp mince 30 parts Water 40 parts Salt 3 parts (RIKEN E emulsion-14SP 0.3 parts) Shrimp are thawed frozen frozen Jaco shrimp and pressed. And minced.

The mixture was mixed according to the formulation shown in Table-1, rolled to 2 mm, die-cut, dried to a water content of 15%, and then baked at 280 ° C.

Using this shrimp rice cracker as a control, tocopherol was used as a test plot.

Tocopherol is a RIKEN E emulsion with low α-Toc-14SP
(14% tocopherol, tocopherol composition α: βγ:
δ = 1.5: 72.8: 25.7, 0.3 part of Riken Vitamin Co., Ltd.)
0 parts was added in addition.

The test group differs from the control group only in that 40 parts of water is added with tocopherol, and all other steps are the same as the control group.

The shrimp rice crackers in both wards were placed in a thermostat at 30 ° C and the changes over time were observed.

(A) Table 2 shows the comparison results of POV.

As shown in Table-2, it can be seen that the tocopherol-added group markedly suppressed the increase in POV and prevented oxidation.

(B) Change in color tone Shrimp rice cracker was crushed and sieved with 42 mesh, and then measured.

As shown in Table 3, the test section has a higher red color (a value) and a lower yellow color (b value), although the numbers are slightly different, indicating that a clear redness is maintained.

(C) Color of oil The color was analyzed by extracting the oil using chloroform.

The measuring method is to dissolve the oil in 50 times the weight (weight) of chloroform and then further dilute it 10 times. Measurement is Hitachi U-3200 Spe
A ctrophotometer was used.

The results are shown in Fig. 1.

As shown in FIG. 1, both the sections were discolored over time, but the test section was slowly deteriorated and a slight reddish discoloration was observed, but the test section was not browned.

In the control area, the yellow color becomes relatively stronger and the brown color is observed.

Example-2 The manufacturing method of a rice cracker is the same as that of Example-1. Peeled snow crab was used as the crustacean. As a test group, the licorice extract (commercially available product), spice extract (commercially available product), BHT (reagent) and tocopherol were compared in terms of antioxidative activity.

Table-4 shows the test plots.

Table-5 shows the changes over time in the sensory tests.

According to the results shown in Table 5, the control group had a distinctly changed flavor after 15 days, but the antioxidant-added groups of Test Nos. 2 to 8 showed little change and were effective.

Also, ascorbic acid is effective as a synergist.

Example-3 Shrimp snacks were produced according to the formulations shown in the following table.

Table-6 Raw material formulation Wheat flour 100 parts Shrimp mince 10 parts Salt 3 parts (RIKEN E emulsion-14SP 0.05 parts) The same shrimp as in Example-1 was used. Extruder treatment was performed according to the formulation shown in Table-6.

As the extruder, a CLEXTRAL BC-45 type (biaxial) was used. The manufacturing conditions are as follows.

Barrel length 1000m / m Die 2m / m φ, 8 holes Screw 200rpm Feed rate 40Kg / hr Heater temperature 120-140 ℃ Small swelled snacks were obtained under the above conditions. Targeting this shrimp snack, tocopherol was used as a test plot.

Tocopherol was prepared by kneading RIKEN E Emulsion-14SP into minced shrimp and added.

The test group differs from the control group only in that tocopherol is added, and all other steps are the same as the control group.

Shrimp snacks from both wards were placed in a 30 ° C incubator and the changes over time were observed.

(A) Table 7 shows the comparison results of POV.

As shown in Table 7, it can be seen that the tocopherol-added area suppresses the increase in POV and prevents oxidation.

(B) Change in color tone It was measured by the same method as in Example-1.

As shown in Table-8, it can be seen that the test section retains a clear reddish color because the red color (a value) is higher and the yellow color (b value) is lower.

(C) Color tone of oil content It was measured by the same method as in Example-1. Results are shown in FIG.

As shown in FIG. 2, it can be seen that red discoloration was less in the test plot, but the control plot was halved and browning was progressing.

〔The invention's effect〕

As explained above, rice crackers and snacks containing crustaceans added with antioxidants prevent oxidization of unstable components contained in a small amount in crustaceans, so the aroma of crustaceans is fresh and has less offensive odor. It is possible to provide rice crackers and snacks having a good color tone, and the effect is extremely remarkable.

[Brief description of drawings]

1 (a), (b) and (c) show the product of the present invention and the control (conventional product) in Example 1 immediately after production, after 15 days and
It is the chart which compared and showed the color tone of the oil content after 30 days.
Figures (a), (b), and (c) show the products of Example 3 and the control (conventional product) in Example 3 immediately after production, 15 days after production, and 30 after production, respectively.
It is the chart which compared and showed the color tone of the oil content after a day.

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Claims (1)

[Claims] 1. Rice crackers and / or snacks containing crustaceans characterized by using an antioxidant.