阅读说明：本技术 加工食品的制造方法 (Method for producing processed food ) 是由 本间勇志 于 2017-07-03 设计创作，主要内容包括：[问题]提供其中硫磺气味的产生或例如积聚的硫磺气味等令人不快的风味的赋予受到抑制的加工食品的制造方法。[解决手段]提供其中硫磺气味的产生受到抑制的加工食品的制造方法,所述方法包括：(A)使包含蛋白质作为主要营养组分的固体形状的食品原材料与转谷氨酰胺酶和/或还原糖接触的步骤；和(B)将经过步骤(A)的食品原材料加热灭菌处理的步骤。([ problem ] to provide a method for producing a processed food in which the generation of a sulfur odor or the imparting of an unpleasant flavor such as an accumulated sulfur odor is suppressed. [ MEANS FOR SOLVING PROBLEMS ] there is provided a method for producing a processed food in which the generation of a sulfur smell is suppressed, which comprises: (A) a step of contacting a solid-shaped food raw material containing protein as a main nutritional component with transglutaminase and/or a reducing sugar; and (B) a step of heat-sterilizing the food material subjected to the step (A).)

1. A method for producing a processed food in which the generation of a sulfur smell is suppressed, comprising the following steps (A) and (B):

(A) a step of contacting transglutaminase and/or a reducing sugar with a solid-shaped food raw material containing protein as a main nutritional component; and

(B) a step of subjecting the food raw material subjected to the step (a) to heat sterilization treatment.

2. A method for producing a processed food in which the generation of a sulfur smell is suppressed, comprising the following steps (C) and (D):

(C) a step of contacting an enzyme and transglutaminase and/or a reducing sugar with a solid-shaped food raw material containing protein as a main nutritional component; and

(D) a step of subjecting the food raw material subjected to the step (C) to heat sterilization treatment.

3. The method for producing a processed food according to claim 2, wherein the enzyme is one or more selected from the group consisting of a protease, a cellulase and a hemicellulase.

4. The method for producing a processed food according to claim 3, wherein the protease is an endoprotease.

5. The method for producing a processed food according to any one of claims 1 to 4, wherein in the step (A) or (C), sake and/or shochu is further contacted.

6. The method for producing a processed food according to any one of claims 1 to 5, wherein the heat sterilization treatment is a retort treatment.

7. The method for producing a processed food according to any one of claims 1 to 6, wherein the food raw material containing protein as a main nutritional component is meat, aquatic products, or beans.

8. The method for producing a processed food according to any one of claims 1 to 7, wherein the food raw material is any one of the following (a) to (c):

(a) in the case of meat, the thickness is 0.1cm or more and the long side is 1.0cm or more;

(b) in the case of aquatic products, the thickness is 0.1cm or more and the long side is 1.0cm or more; and

(c) in the case of beans, the long diameter is 4.9mm or more.

9. The method of producing a processed food according to any one of claims 2 to 8, wherein the processed food produced is a processed food which maintains the original appearance of the food material and is softened to a hardness that can be uniformly crushed only by a tongue.

10. The method of producing a processed food according to claim 9, wherein the hardness that can be uniformly crushed only with a tongue is any one of the following 1) to 3):

1) in the case where the food raw material is an aquatic product, the hardness of the aquatic product is 5.0X 10⁴Pa below;

2) in the case where the food raw material is meat, the hardness of the meat is 6.0X 10⁴Pa below; and

3) in the case where the food raw material is a bean, the hardness of the bean is 6.0 x 10⁴Pa or less.

11. A processed food produced by the production method according to any one of claims 1 to 10.

Technical Field

The present invention relates to a method for producing a processed food in which the production of a sulfur odor (sulfur smell) is suppressed. And more particularly to a method for producing a processed food comprising a food raw material such as meat, aquatic products or beans containing protein as a main nutritional component, which comprises a step of bringing transglutaminase (hereinafter sometimes abbreviated as TG) and/or a reducing sugar into contact with the food raw material.

Background

In recent years, for the preservation of food, a technique of performing heat sterilization treatment in a closed container such as retort heating has been employed. The advantage of retort heating is that it can be handled with simple packaging and the food can be stored for a long time. However, it is known that cooking heating, which is high-temperature and high-pressure heating, causes generation of cooking smell (cooking cells) or cooking flavor (cooking flavors) in foods. Such cooking odors include, for example, a damp odor of fats and oils (damp smell) considered to be derived from food raw materials, an odor of packaging materials caused by transfer of packaging components, and those resulting from reaction of decomposed, originally flavor components of food raw materials with other substances, and also include a scorching odor caused by heating of seasoning liquid, and the like. In particular, in the case where the food raw material is rich in sulfur-containing amino acids, there are problems as follows: as a result of the cooking heating, sulfur-containing compounds such as hydrogen sulfide are generated, thereby generating a sulfur smell, or also an unpleasant flavor such as an accumulated sulfur smell is generated in the food raw material itself.

In order to solve these problems, for example, patent document 1 discloses that a packaging material produced by coating a coating agent composed of a zinc compound or the like and then drying or the like is used to adsorb a cooking smell, thereby suppressing the cooking smell in the food raw material itself.

Patent document 2 discloses the following method: wherein in the preparation of an ingredient of parent-child rice (OYako-don) or Chinese rice (Chuka-don) and boiled bamboo shoots (bamboo shoots), etc., yeast extract is added to reduce the cooking smell in the food heat-sterilized in a closed container, thereby improving the flavor of the food.

Non-patent document 1 discloses that in the production of a retort-packed boiled fish paste (ready-packaged fish paste), reducing sugars such as maltose and lactose are added to suppress the generation of hydrogen sulfide during retort packing. Further, patent document 3 discloses that in the production of a liquid seasoning containing a dry fish meal, a saccharide such as glucose is added to suppress the odor of heat deterioration.

Further, patent document 4 discloses that when reducing sugar is bound to ovalbumin, a chemically modified egg white having an SH group content within a certain range and having a reduced hydrogen sulfide odor is obtained. Patent document 5 discloses that glucose oxidase and glucose are allowed to coexist when producing retort-packaged cooked rice for the purpose of suppressing the generation of an off-flavor peculiar to retort-packaged cooked rice and the deterioration of flavor.

Further, patent document 6 discloses that transglutaminase is added to produce steamed and packaged cooked rice to change the odor. In addition, patent document 7 discloses, as a processed rice food having excellent instant property (instant property) and a method for producing the same, a composition containing grains as a main component, to which proteins and/or enzymes and oligosaccharides are added. Then, transglutaminase is mentioned as such an enzyme, and sucrose is mentioned as an oligosaccharide.

As described above, various methods have been developed to suppress the cooking smell and cooking flavor caused by cooking heating. However, the use of special packaging materials is expensive. Further, in the case where the food raw material to be processed is large, substances causing a cooking smell contained inside the food raw material cannot be adsorbed. Therefore, the problem of cooking smell or cooking flavor remaining at the time of eating cannot be solved.

In addition, although yeast extract is widely used in the production of processed foods as an additive for imparting richness in taste and flavor, its color and smell are intense. Therefore, unless the addition amount or the like is sufficiently adjusted according to the food raw material, it is likely that the flavor or taste of the yeast extract itself is added to the food raw material.

Then, in the case where reducing sugar, transglutaminase, or the like is additionally added thereto, the food raw materials in such cases are paste-like or powdery aquatic products, eggs, rice, or the like, and it is difficult to say with certainty that processed foods in which the cooked odor or the cooked flavor is suppressed can be produced even from a solid food raw material having a certain size.

CITATION LIST

Patent document

Patent document 1: patent No.5947680

Patent document 2: JP-A-2006-109720

Patent document 3: JP-A-2015-

Patent document 4: patent No.3184147

Patent document 5: JP-A-5-316974

Patent document 6: patent No.2982390

Patent document 7: JP-A-2005-192457

Non-patent document

Non-patent document 1: YAMAZAWA Masakatsu, SHIGA Ichizo (1985), inhibitory effect of reducing sugars on the production of hydrogen sulfide in cooked fish cakes (productive effect of reducing sugars on the production of hydrogen sulfide in regenerated Kamaboko), Bulletin of Japanese society of Scientific Fisheries 51(9), 1545-1550.

Disclosure of Invention

Problems to be solved by the invention

The purpose of the present invention is to provide a method for producing a processed food, which can suppress the occurrence of a cooking smell and a cooking flavor, particularly a sulfur smell derived from a sulfur-containing compound, and can further suppress the imparting of an unpleasant flavor such as an accumulated sulfur smell to a food material. More specifically, it is an object to provide a method for producing a processed food in which the generation of sulfur odor or the accompanying imparting of an unpleasant flavor is suppressed using a food raw material having a solid shape of a certain size containing protein as a main nutritional component, such as meat, aquatic products, or beans.

Means for solving the problems

In view of the above circumstances, the present inventors have conducted intensive studies. As a result, they found that in the production of the processed food, when a step of bringing transglutaminase and/or reducing sugar into contact with such food raw materials is included, a processed food in which the generation of a sulfur smell is suppressed can be produced, and thus completed the present invention.

Further, the present inventors have also found that when an enzyme and transglutaminase and/or a reducing sugar are brought into contact with such food raw materials, softened processed foods in which the generation of a sulfur smell is suppressed can be produced.

The processed food or softened processed food produced by such a method of the present invention does not have an unpleasant flavor such as an accumulated sulfur smell, and such a processed food is advantageous for eating.

That is, the present invention for solving the above problems relates to a method for producing a processed food shown in the following (1) to (11).

(1) A method for producing a processed food in which the generation of a sulfur smell is suppressed, comprising the following steps (A) and (B):

(A) a step of contacting transglutaminase and/or a reducing sugar with a solid-shaped food raw material containing protein as a main nutritional component; and

(B) and (c) a step of subjecting the food material subjected to the step (a) to heat sterilization treatment.

(2) A method for producing a processed food in which the generation of a sulfur smell is suppressed, comprising the following steps (C) and (D):

(C) a step of contacting an enzyme and transglutaminase and/or a reducing sugar with a solid-shaped food raw material containing protein as a main nutritional component; and

(D) and (C) heat-sterilizing the food material subjected to the step (C).

(3) The method for producing a processed food according to the item (2), wherein the enzyme is one or more selected from the group consisting of a protease, a cellulase and a hemicellulase.

(4) The method for producing a processed food according to the item (3), wherein the protease is endo-type proteases (endo-type proteases).

(5) The method for producing a processed food according to any one of the above (1) to (4), wherein in the step (A) or (C), sake (sake) and/or shochu (shochu) is further contacted.

(6) The method for producing a processed food according to any one of the above (1) to (5), wherein the heat sterilization treatment is a retort treatment.

(7) The process for producing a processed food according to any one of the above (1) to (6), wherein the food raw material containing protein as a main nutritional component is meat, seafood or beans.

(8) The method for producing a processed food according to any one of the above (1) to (7), wherein the food raw material is any one of the following (a) to (c):

(a) in the case of meat, the thickness is 0.1cm or more and the long side is 1.0cm or more;

(b) in the case of aquatic products, the thickness is 0.1cm or more and the long side is 1.0cm or more; and

(c) in the case of beans, the long diameter is 4.9mm or more.

(9) The method of producing a processed food according to any one of the above (2) to (8), wherein the processed food to be produced is a processed food that maintains the original appearance of the food material and is softened to a hardness that can be uniformly crushed with only the tongue.

(10) The method for producing a processed food according to the above (9), wherein the processed food has a hardness capable of being uniformly crushed only by a tongue, which is any one of the following 1) to 3):

1) in the case where the food raw material is aquatic products, the hardness of the aquatic products is 5.0X 10⁴Pa below;

2) in the case where the food raw material is meat, the hardness of the meat is 6.0X 10⁴Pa below; and

3) in the case where the food raw material is beans, the hardness of the beans is 6.0X 10⁴Pa or less.

(11) A processed food produced by the production method according to any one of the above (1) to (10).

ADVANTAGEOUS EFFECTS OF INVENTION

The production method of the present invention makes it possible to provide a processed food in which a food raw material such as meat, seafood, or beans, which contains protein as a main nutritional component, is in a solid shape and has a certain size, and the generation of a sulfur odor or the accompanying imparting of an unpleasant flavor is suppressed.

Further, according to the production method of the present invention, a retort-packaged softened food in which the generation of a sulfur smell or the accompanying imparting of an unpleasant flavor is suppressed can also be provided as a processed food. As a result, it also becomes easy to manufacture processed foods intended for those who have difficulty chewing or swallowing, for example.

Detailed Description

Hereinafter, the present invention will be described in detail.

The "method for producing a processed food in which the generation of a sulfur smell is suppressed" of the present invention refers to, for example, a method for suppressing a sulfur smell caused by a component contained in or added to a food raw material at the time of production of a processed food, and is a method including the following steps (a) and (B) as indispensable steps. In addition to these steps, the method may include other steps useful for the manufacture of processed foods.

(A) A step of contacting transglutaminase and/or a reducing sugar with a solid-shaped food raw material containing protein as a main nutritional component.

(B) And (c) a step of subjecting the food material subjected to the step (a) to heat sterilization treatment.

The "solid-shaped FOOD raw material containing protein as a main nutritional component" herein refers to a FOOD raw material IN which protein is rich IN nutritional components constituting the FOOD raw material (japanese FOOD STANDARD ingredients table 2015 year edition (STANDARD tablets OF FOOD COMPOSITION IN JAPAN 2015) (seventh revised edition) (resource survey panel committee OF the scientific and technical commission OF education, culture, sports, science and technology), and refers to an animal raw material such as meat or aquatic products, or a bean such as soybean, which is not pasty or powdery or the like but has a certain solid shape such as the FOOD raw material itself or a part cut therefrom.

When such a food raw material "contains protein as a main nutritional component", it means that in the japanese food standard ingredients table 2015 year edition (seventh revised edition), in the nutritional components constituting the food raw material, protein is contained in an amount of at least 3.6 w/w% or more, preferably 5.3 w/w% or more, and still more preferably 15.0 w/w% or more with respect to the weight of the whole food raw material.

Such "solid-shaped food raw material containing protein as a main nutritional component" of the present invention is not limited to fresh food raw materials, and the food raw material may also be dried product (cooked product), boiled product (cooked product), or poached product (plain-cooked product), etc., or may also be processed product such as bean curd, ham, sausage, or fish cake.

For example, in the case where the food raw material of the present invention is meat, meat in a solid shape having any one of the following sizes is preferable.

(1) In the case of chicken meat, it is preferably 0.1cm or more in thickness and 1cm or more in long side, still more preferably 0.5cm or more in thickness and 1.5cm or more in long side, and particularly preferably 1cm or more in thickness and 3cm or more in long side.

(2) In the case of pork, it is preferable that the thickness is 0.1cm or more and the long side is 1cm or more, still more preferable that the thickness is 0.5cm or more and the long side is 1.5cm or more, and particularly preferable that the thickness is 1cm or more and the long side is 3cm or more.

(3) In the case of beef, it is preferably 0.1cm or more in thickness and 1cm or more in the long side, still more preferably 0.5cm or more in thickness and 1.5cm or more in the long side, and particularly preferably 1cm or more in thickness and 3cm or more in the long side.

The food raw material of the present invention should only need to be in a solid shape visually recognizable, and thus may also be sliced meat or the like.

Further, in the case where the food raw material of the present invention is an aquatic product, for example, when the aquatic product is mackerel, crab or scallop, it is preferable that the thickness is 0.1cm or more and the long side is 1cm or more, still more preferable that the thickness is 0.5cm or more and the long side is 1.5cm or more, and particularly preferable that the thickness is 1cm or more and the long side is 3cm or more. The food raw material should only need to be in a solid shape visually recognizable, and thus may also be a sliced aquatic product or the like.

Further, in the case where the food raw material of the present invention is beans, the beans should only be required to be a solid shape that is visually recognizable, and thus may also be divided beans, sliced beans or the like. In the case where the beans are soybeans, soybeans having a diameter of 4.9mm or more are preferable.

The "step of bringing transglutaminase and/or reducing sugar into contact with the food raw material" refers to a step in which they become capable of contacting the food raw material, and means, for example, sprinkling transglutaminase or reducing sugar on the food raw material, preparing a solution containing transglutaminase or reducing sugar and injecting it into the food raw material, or dipping the food raw material in the solution, or the like.

The transglutaminase may be any conventionally known one, or may be a commercially available product or may be prepared by a unique method. Examples include ACTIVA TG-H, ACTIVA TG-K Shinayaka, ACTIVA TG-M Koshi-kiip, ACTIVA TG-AK, ACTIVA TG-B, ACTIVA TG-S, and ACTIVA TG-BKona-mabushi (all from Ajinomoto Co., Inc.). These transglutaminase may be used alone, and a combination of two or more thereof may also be used.

As for transglutaminase, the concentration of the solution thereof used may be adjusted depending on the food raw material to be contacted, and the solution may be used, for example, at a concentration of 0.01 to 2.0 w/w%, and particularly preferably at a concentration of 0.05 to 1.0 w/w%.

The reducing sugar may be any conventionally known one, or may be a commercially available product or prepared by a unique method. Examples thereof include glucose, fructose, glyceraldehyde, lactose, arabinose, maltose, ribose and xylose. These reducing sugars may be used alone, and a combination of two or more thereof may also be used.

As for the reducing sugar, the concentration of the solution thereof used may be adjusted depending on the food raw material to be contacted, and the solution may be used, for example, at a concentration of 0.005 w/w% to 2 w/w%, and particularly preferably at a concentration of 0.01 w/w% to 1.5 w/w%.

Further, "(B) the step of subjecting the food raw material subjected to the step (a) to heat sterilization treatment" means a step of sterilizing the food raw material by heating. As such a heating method, for example, cooking heating may be mentioned. The temperature and time of the cooking heating and the like may be adjusted according to the food raw material. This applies to the step of (D) heat-sterilizing the food material subjected to the step (C) described later.

Further, the "method for producing a processed food in which the generation of a sulfur smell is suppressed" of the present invention may also be a method including the following steps (C) and (D) as indispensable steps, and may further include other steps useful for the production of a processed food in addition to these steps.

(C) A step of contacting an enzyme and transglutaminase and/or a reducing sugar with a solid-shaped food raw material containing a protein as a main nutritional component.

(D) And (C) heat-sterilizing the food material subjected to the step (C).

The "step of bringing the enzyme and the transglutaminase and/or reducing sugar into contact with the food raw material" refers to a step in which they become capable of contacting the food raw material, and means, for example, sprinkling the enzyme and the transglutaminase or reducing sugar on the food raw material, preparing a solution containing the enzyme and the transglutaminase or reducing sugar and injecting it into the food raw material, or dipping the food raw material in the solution, or the like.

The enzyme may be any conventionally known one, or may also be a commercially available product or prepared by a unique method.

For example, in the case where the solid-shaped food raw material containing protein as a main nutritional component is of the meat or aquatic product type, it is preferable to use a protease. Although an exo-type protease, an endo-type protease, or a combination thereof may be used, it is particularly preferable to use an endo-type protease which is less likely to cause an increase in the amount of free amino acids due to enzymatic action.

Examples of such proteases include papain, bromelain, pepsin, trypsin, ficin, chymotrypsin, cathepsin D and cathepsin D. These proteases may be used alone, and a combination of two or more kinds may also be used.

The concentration of protease used may be adjusted depending on the food raw material to be contacted. For example, the enzyme is preferably dissolved in a solvent such as water to be 0.0003 to 10.0 w/w%, particularly preferably 0.0015 to 5.0 w/w%, and used.

Further, in the case where the solid-shaped food raw material containing protein as a main nutritional component is a bean, it is preferable to use one or more selected from cellulase or hemicellulase.

These enzymes may be used alone, and a combination of two or more thereof may also be used.

The concentration of cellulase or hemicellulase used may be adjusted depending on the food raw material to be contacted. For example, the enzyme is preferably dissolved in a solvent such as water or a citric acid buffer solution so as to be 0.001 to 10 w/w%, particularly preferably 0.05 to 5 w/w%, and used.

In the production of the processed food of the present invention, in the case where a solution containing such an enzyme is used as the enzyme-treated liquid, the pH of the enzyme-treated liquid of meat or aquatic products is preferably 8.0 or more and less than 10.5, and more preferably 9.0 or more and less than 10.5. Further, the pH of the enzyme-treated liquid of beans is preferably 4.0 or more and less than 7.0, and more preferably 4.5 or more and less than 6.0. As a result, the food raw material can be softened to a hardness that can be crushed with the tongue while maintaining the flavor of the food raw material. Therefore, even the elderly or persons having difficulty in swallowing or chewing can enjoy the food.

The pH of the enzyme treatment solution is preferably adjusted by adding a pH adjuster. The pH adjuster may be any conventionally known pH adjuster. Examples thereof include hydrochloric acid, tartaric acid, adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, lactic acid, pyrophosphoric acid, fumaric acid, malic acid, carbonic acid, and phosphoric acid. Examples further include metal salts thereof, such as sodium, potassium, calcium and magnesium salts. They may be used alone, and a combination of two or more kinds may also be used.

In the present invention, sake and/or shochu may be further contained as an additional component in the mixture of transglutaminase and/or reducing sugar and optionally the enzyme. Further, the following components may be contained in addition to sake and/or shochu.

Examples of such additional components include flavors, antioxidants, amino acids such as arginine, glutamine and glycine, vitamins, minerals, and sugars such as sucrose and trehalose.

Further, the seasoning is also not particularly limited, and examples thereof include general seasonings such as sugar, common salt, monosodium glutamate, soy sauce, and miso (fermented soybean paste), spices, and food essences (extracts). Further, they may be used alone, and a combination of two or more kinds may also be used.

Such mixtures of transglutaminase and/or reducing sugars, optional enzymes, and other additional components may be dissolved in water or alcohols such as ethanol and used as a solution.

In the production method of the present invention, in the case where an enzyme is used, it is preferable that the produced processed food is a processed food that maintains the original appearance of the food raw material and is softened to a hardness that can be uniformly crushed with only the tongue.

Here, the "original appearance of the food material" refers to a state in which a processed food corresponding to an unsoftened food (food material) maintains a natural color and shape. For example, in the case where the food raw material is chicken breast, the above phrase refers to an appearance that can be visually recognized as chicken breast.

Further, "hardness evenly crushable only with the tongue" means that when the hardness (measured value) of the retort-packaged softened food was measured under the conditions described in examples of the present invention using a creep tester ("RE 2-33005B" manufactured by Yamaden co.

1) In the case where the food raw material is aquatic products, the hardness of the aquatic products is 5.0X 10⁴Pa or less.

2) In the case where the food raw material is meat, the hardness of the meat is 6.0X 10⁴Pa or less.

3) In the case where the food raw material is beans, the hardness of the beans is 6.0X 10⁴Pa or less.

Hereinafter, examples of the present invention, comparative examples, and the like will be shown. However, the present invention is not limited to these examples.