JP2019129757A - Acrylamide reducing agent and use thereof - Google Patents
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- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 2
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Abstract
Description
本発明は、アクリルアミド低減剤に関し、より詳細には、食品の加熱調理時に該食品中に生成するアクリルアミドを抑制するためのアクリルアミド低減剤、並びにその利用に関する。 The present invention relates to an acrylamide reducing agent, and more particularly to an acrylamide reducing agent for suppressing acrylamide generated in the food during cooking of the food, and use thereof.
炭水化物を多量に含有する食材を１２０℃以上の高温で加熱調理して製造された加工食品、例えばポテトチップス、フライドポテト、ビスケット等には、アクリルアミドが高濃度で含まれていることが明らかとなっている。アクリルアミドは、ジャガイモや穀類に含まれるアミノ酸の一つであるアスパラギンと還元糖とのメイラード反応を経て生成することが知られている。このアクリルアミドは、国際がん研究機関により、発がん性のおそれがある化合物として分類されており、加工食品中のアクリルアミドを低減することが望まれている。 It is clear that processed foods produced by cooking foods containing a large amount of carbohydrates at a high temperature of 120 ° C. or higher, such as potato chips, french fries, biscuits, etc., contain high concentrations of acrylamide. ing. Acrylamide is known to be produced through a Maillard reaction between asparagine, one of the amino acids contained in potato and cereals, and reducing sugar. This acrylamide is classified as a carcinogenic compound by the International Cancer Research Organization, and it is desired to reduce acrylamide in processed foods.
従来、加熱調理加工食品の製造過程において生成するアクリルアミドを低減するための手段としては、例えば、アクリルアミド生成の基質となるアスパラギンを分解する酵素を利用する方法や（特許文献１、２等）、アクリルアミドの生成を抑制する機能性を有する特定の成分を利用する方法（特許文献３〜７）、などが知られている。 Conventionally, as means for reducing acrylamide generated in the process of producing cooked foods, for example, a method using an enzyme that decomposes asparagine as a substrate for acrylamide generation (Patent Documents 1 and 2, etc.), acrylamide There are known methods (Patent Documents 3 to 7) using a specific component having the functionality of suppressing the generation of sucrose.
しかしながら、従来の方法では、風味を損なうために食品に適用しづらかったり、添加する成分が酵素である場合には、反応時間や酵素により生成する物質の安全性を考慮する必要があったりした。 However, in the conventional method, it is difficult to apply to foods because the flavor is impaired, and when the component to be added is an enzyme, it is necessary to consider the reaction time and the safety of the substance produced by the enzyme.
そこで、本発明の目的は、安全性が高く、様々な食品に汎用性高く利用可能な、アクリルアミド低減剤を提供することにある。また、これを利用して、加熱調理加工食品のアクリルアミド低減方法、アクリルアミドの低減された揚げ菓子の製造方法、並びにアクリルアミドの低減された焼き菓子の製造方法を提供することにある。 Accordingly, an object of the present invention is to provide an acrylamide reducing agent that has high safety and can be used for various foods with high versatility. Another object of the present invention is to provide a method for reducing acrylamide in cooked and processed foods, a method for producing fried confectionery with reduced acrylamide, and a method for producing baked confectionery with reduced acrylamide.
本発明者らは、上記目的を達成するため鋭意研究した結果、節類、魚類、及び海藻類からなる群から選ばれた１種又は２種以上を抽出原料とする抽出物には、食品の加熱調理時に該食品中に生成するアクリルアミドを抑制する効果があることを見出し、本発明を完成するに至った。 As a result of diligent research to achieve the above object, the present inventors have found that an extract containing one or more selected from the group consisting of nodules, fishes, and seaweeds as a raw material for extraction of food. It has been found that there is an effect of suppressing acrylamide generated in the food during cooking, and the present invention has been completed.
すなわち、本発明によるアクリルアミド低減剤は、食品の加熱調理時に該食品中に生成するアクリルアミドを抑制するためのアクリルアミド低減剤であって、節類、魚類、及び海藻類からなる群から選ばれた１種又は２種以上を抽出原料とする抽出物を有効成分として含有することを特徴とする。 That is, the acrylamide reducing agent according to the present invention is an acrylamide reducing agent for suppressing acrylamide generated in food during cooking of food, and is selected from the group consisting of nodules, fish, and seaweeds. An extract containing seeds or two or more seeds as an extraction raw material is contained as an active ingredient.
本発明によるアクリルアミド低減剤においては、前記抽出原料の、水又は含水アルコールを抽出溶媒とした抽出物を有効成分として含有することが好ましい。 The acrylamide reducing agent according to the present invention preferably contains, as an active ingredient, an extract obtained by using water or a hydrous alcohol as an extraction solvent.
また、本発明による加熱調理加工食品のアクリルアミド低減方法は、上記アクリルアミド低減剤を、１２０℃以上で加熱調理される加工食品の原料配合時又は調理中に添加することを特徴とする。 Moreover, the method for reducing acrylamide in cooked processed food according to the present invention is characterized in that the acrylamide reducing agent is added at the time of blending the raw material of processed food cooked at 120 ° C. or higher or during cooking.
本発明による加熱調理加工食品のアクリルアミド低減方法においては、加熱調理された前記加工食品中のアクリルアミド含量が、前記アクリルアミド低減剤を添加しない場合のアクリルアミド含量の９５％以下となるようにすることが好ましい。 In the method for reducing acrylamide in a cooked processed food according to the present invention, the acrylamide content in the cooked processed food is preferably 95% or less of the acrylamide content when the acrylamide reducing agent is not added. .
また、本発明による加熱調理加工食品のアクリルアミド低減方法においては、前記加熱調理加工食品の１００質量部に対し、前記アクリルアミド低減剤に含まれる前記抽出物が０．１〜９５質量％となるように、該アクリルアミド低減剤を添加することが好ましい。 Moreover, in the acrylamide reduction method of the cooked and processed food according to the present invention, the extract contained in the acrylamide reducing agent is 0.1 to 95% by mass with respect to 100 parts by mass of the cooked and processed food. It is preferable to add the acrylamide reducing agent.
また、本発明による加熱調理加工食品のアクリルアミド低減方法においては、前記加熱調理加工食品の糖類１００質量部に対し、前記アクリルアミド低減剤に含まれる前記抽出物が固形分換算で０．０５〜９５質量％となるように、該アクリルアミド低減剤を添加することが好ましい。 Moreover, in the acrylamide reduction method of the cooked food according to the present invention, the extract contained in the acrylamide reducing agent is 0.05 to 95 mass in terms of solid content with respect to 100 parts by mass of the saccharide of the cooked food. It is preferable to add this acrylamide reducing agent so that it may become%.
一方、本発明による揚げ菓子の製造方法は、アクリルアミドの低減された揚げ菓子の製造方法であって、上記アクリルアミド低減剤を、揚げ菓子の原料中に添加して、１２０℃以上で油ちょうすることを特徴とする。 On the other hand, the method for producing fried confectionery according to the present invention is a method for producing fried confectionery with reduced acrylamide, wherein the acrylamide reducing agent is added to the raw material of fried confectionery and oiled at 120 ° C. or higher. It is characterized by.
また、本発明による焼き菓子の製造方法は、アクリルアミドの低減された焼き菓子の製造方法であって、上記アクリルアミド低減剤を、焼き菓子の原料中に添加して、１２０℃以上で焼成することを特徴とする。 The method for producing a baked confectionery according to the present invention is a method for producing a baked confectionery with reduced acrylamide, wherein the acrylamide reducing agent is added to the raw material of the baked confectionery and baked at 120 ° C. or higher. Features.
本発明は、更には、食品の加熱調理時に該食品中に生成するアクリルアミドを抑制するための、節類、魚類、及び海藻類からなる群から選ばれた１種又は２種以上を抽出原料とする抽出物の使用を提供するものである。 The present invention further includes, as an extraction raw material, one or more selected from the group consisting of nodules, fishes, and seaweeds for suppressing acrylamide generated in the food during cooking of the food. The use of the extract to provide is provided.
本発明によれば、節類、魚類、及び海藻類からなる群から選ばれた１種又は２種以上を抽出原料とする抽出物を、食品の加熱調理時に該食品中に生成するアクリルアミドを抑制するために用いるので、安全で、かつ、食品の風味を良好に保ちつつ、食品中のアクリルアミドを低減することが可能な、アクリルアミド低減剤が提供される。また、これを利用して、加熱調理加工食品のアクリルアミド低減方法、アクリルアミドの低減された揚げ菓子の製造方法、並びにアクリルアミドの低減された焼き菓子の製造方法を提供することができる。 According to the present invention, an extract using one or more selected from the group consisting of nodules, fish, and seaweed as an extraction raw material is suppressed from acrylamide generated in the food during cooking. Therefore, an acrylamide reducing agent that is safe and that can reduce acrylamide in foods while maintaining good food flavor is provided. Furthermore, by using this, it is possible to provide a method for reducing acrylamide in cooked foods, a method for producing fried confectionery with reduced acrylamide, and a method for producing baked confectionery with reduced acrylamide.
抽出原料としては、節類、魚類、海藻類等が挙げられる。節類としては、鰹節、鯖節、まぐろ節、いわし節、あじ節、あご節、及びそれらの節削り、魚節類生産過程で生じる副生産物、又はこれらの混合物等が挙げられる。好ましくは、荒節、枯節、かつお裸節等の鰹節類及びこれらの生産過程で生じるユリ下、Ｇ粉、かつお血合い粉等の副産物が用いられる。なお、ユリ下とは、荒節を成形する際に生じる破片であり、Ｇ粉は荒節表面のタール分をグラインダーで除去する際に発生する削り粉であり、血合い粉は更に血合部を削り落とす際の削り粉である。魚類としては、鰹、鯖、まぐろ、いわし、あじ、あご、又はこれらの混合物等が挙げられる。海藻類としては昆布等が挙げられる。 Examples of the extraction raw material include nodules, fishes, seaweeds and the like. Examples of knots include bonito, bonito, tuna, sardine, horse mackerel, chin, and their cuttings, by-products generated during the production of fish buns, or mixtures thereof. Preferably, bonito such as rough knot, dried knot, and bare knot, and by-products such as lily, G powder, and bloody koji produced in the production process thereof are used. Note that under the lily is debris that occurs when forming rough joints, G powder is shaving powder that is generated when the tar content on the rough joint surface is removed by a grinder, and blood powder further scrapes the blood joint. It is a shaving powder when dropping. Examples of fish include salmon, salmon, tuna, sardine, horse mackerel, chin, or a mixture thereof. Examples of seaweed include kelp.
上記抽出原料から抽出物を得るための抽出方法としては、特に制限されないが、例えば食品に使用できる手法、溶媒等を用いるものであれば好ましく、従来知られている鰹だし、鰹エキス等の製造のための抽出方法を用いることができる。例えば、抽出原料と抽出溶媒をタンクに入れ、これらを適宜撹拌しながらエキスの抽出を行うバッチ抽出方法などを好ましく利用することができる。抽出溶媒としては、通常の調理・加工において用いられている水や含水アルコールを用いることが好ましい。なお、アルコールの種類は、食品の製造に使用可能なエタノールが好ましい。抽出効率を上げるためには、抽出原料の粉砕大を、３メッシュ以上に揃えることが好ましく、８〜３２メッシュに揃えることがより好ましい。また、抽出時の抽出原料の品温を１０〜１００℃に保ちながら抽出することが好ましく、３５〜１００℃に保ちながら抽出することがより好ましい。また、含水アルコールないしは含水エタノールを用いる場合、そのアルコール濃度が１〜８０％（ｖ／ｖ）であることが好ましく、１〜５０％（ｖ／ｖ）であることがより好ましい。 The extraction method for obtaining the extract from the above-mentioned extraction raw material is not particularly limited, but for example, a method using a method that can be used for foods, a solvent, etc. is preferable, and conventionally known soup stock, koji extract and the like are produced. The extraction method for can be used. For example, a batch extraction method in which an extraction raw material and an extraction solvent are placed in a tank and an extract is extracted while stirring them appropriately can be preferably used. As the extraction solvent, it is preferable to use water or hydrous alcohol used in normal cooking and processing. The alcohol is preferably ethanol that can be used for food production. In order to increase the extraction efficiency, it is preferable to arrange the pulverization size of the extraction raw material to 3 mesh or more, and more preferably to 8 to 32 mesh. Moreover, it is preferable to extract keeping the product temperature of the extraction raw material at the time of extraction at 10-100 degreeC, and it is more preferable to extract keeping at 35-100 degreeC. In the case of using hydrous alcohol or hydrous ethanol, the alcohol concentration is preferably 1 to 80% (v / v), and more preferably 1 to 50% (v / v).
抽出物は、上記抽出原料の２種以上を混合もしくは併用して抽出したものを用いてもよく、上記抽出原料の２種以上を用いて別々に調製した抽出エキスを混合したものを用いてもよい。更に、別々の抽出方法で得られた抽出エキスを混合したものを用いてもよい。 The extract may be obtained by mixing or extracting two or more of the above extraction raw materials, or using a mixture of extract extracts prepared separately using two or more of the above extraction raw materials. Good. Further, a mixture of extract extracts obtained by different extraction methods may be used.
本発明においては、上記のようにして得られた抽出エキスをそのまま使用したり、あるいは、公知の方法により適宜濃縮、乾燥等することでアルコール除去及び／又は固形分調整したりして、その抽出物をアクリルアミド低減のための有効成分として用いることができる。より具体的には、食品の加熱調理中に、その食品中にアクリルアミドが生成するのを抑制するために好適に用いられ得る。 In the present invention, the extract obtained as described above can be used as it is, or the alcohol extract and / or the solid content can be adjusted by appropriately concentrating and drying by a known method. The product can be used as an active ingredient for reducing acrylamide. More specifically, it can be suitably used to suppress the formation of acrylamide in the food during cooking of the food.
食品への適用方法としては、特にその態様に制限はないが、食品の原料配合時に添加したり、食品に付与する調味液に配合したり、調理中に添加する等の方法により行なえばよい。すなわち、焼く、炒める、揚げる、容器包装詰加圧加熱等、１２０℃以上の調理加工処理の前あるいはその際に添加することによって、そのような加熱調理時に該食品中に生成するアクリルアミドを効果的に低減することができる。 The method for applying to food is not particularly limited, but may be added by a method such as adding at the time of mixing raw materials of food, adding to a seasoning liquid to be added to food, or adding during cooking. That is, by adding it before or during cooking processing at 120 ° C. or higher, such as baking, frying, frying, container-packaging pressurization heating, acrylamide produced in the food during such cooking is effective. Can be reduced.
本発明を適用できる加熱調理加工食品としては、ポテトチップス、フライドポテト、ドーナツ、かりんとう、ポップコーン、スナック菓子、煎餅、クッキー、クラッカー、ビスケット、パン、どら焼き、シリアル、羊羹、飴、焼麩及び揚げ麩、即席麺、即席ワンタン、餃子、焼売、春巻、お好み焼き、たこ焼き、レトルトパウチ食品等が挙げられる。特には、ポテトチップス、フライドポテト、ドーナツ、かりんとうなどの揚げ菓子や、ポップコーン、ノンフライポテトスナック、ノンフライ小麦スナック、煎餅、クッキー、クラッカー、ビスケット、パン、どら焼きなどの焼き菓子等が挙げられる。 Cooked processed foods to which the present invention can be applied include potato chips, french fries, donuts, karinto, popcorn, snack confectionery, rice crackers, cookies, crackers, biscuits, bread, dorayaki, cereals, sheep crab, shochu and fried rice cakes, Instant noodles, instant wontons, dumplings, grilled rice, spring rolls, okonomiyaki, takoyaki, retort pouch foods and the like. In particular, fried confectionery such as potato chips, french fries, donuts, and karinto, and baked confectionery such as popcorn, non-fried potato snacks, non-fried wheat snacks, rice crackers, cookies, crackers, biscuits, bread, dorayaki, and the like.
これら食品への添加量としては、食品の種類や、調理加工方法に応じて適宜設定すればよく、特に限定されるものではない。典型的には、例えば、加熱調理加工品の１００質量部に対し、上記抽出物が０．１〜９５質量％、より好ましくは０．３〜８０質量％、更により好ましくは０．５〜６０質量％となるよう添加したり、あるいは、加熱調理加工品の糖類１００質量部に対し、上記抽出物が固形分換算で０．０５〜９５質量％、より好ましくは０．１〜８０質量％、更により好ましくは０．５〜６０質量％となるよう添加したりすることができる。そして、例えば、上記抽出物を添加しない場合のアクリルアミド含量に比べて、そのアクリルアミド含量が、好ましくは９５％以下となるように食品に適用することができ、より好ましくは８０％以下となるように食品に適用することができ、更により好ましくは、７０％以下となるように食品に適用することができる。 What is necessary is just to set suitably as addition amount to these foodstuffs according to the kind of foodstuffs, and a cooking method, and it is not specifically limited. Typically, for example, the extract is 0.1 to 95% by mass, more preferably 0.3 to 80% by mass, and even more preferably 0.5 to 60% by mass with respect to 100 parts by mass of the cooked product. Or the extract is added in an amount of 0.05 to 95% by mass in terms of solid content, more preferably 0.1 to 80% by mass, with respect to 100 parts by mass of the sugar of the cooked and cooked product. More preferably, it can be added so as to be 0.5 to 60% by mass. And, for example, it can be applied to food so that the acrylamide content is preferably 95% or less, and more preferably 80% or less, compared to the acrylamide content in the case where the extract is not added. It can be applied to food, and even more preferably, it can be applied to food so as to be 70% or less.
以下に実施例を挙げて本発明について更に具体的に説明するが、これらの実施例は本発明の範囲を限定するものではない。 EXAMPLES The present invention will be described more specifically with reference to the following examples. However, these examples do not limit the scope of the present invention.
＜調製例１＞
鰹節を、水に対して１０％（ｗ／ｖ）の濃度となるように投入し、９０℃にて１５分間抽出した後に液部を濾過して鰹節の抽出物を得た。なお、その固形分濃度は１．８質量％であった。
<Preparation Example 1>
The bonito was added at a concentration of 10% (w / v) with respect to water, extracted at 90 ° C. for 15 minutes, and then the liquid part was filtered to obtain an extract of bonito. The solid content concentration was 1.8% by mass.
＜調製例２＞
鯖節を、水に対して１０％（ｗ／ｖ）の濃度となるように投入し、９０℃にて１５分間抽出した後に液部を濾過して鯖節の抽出物を得た。なお、その固形分濃度は１．０質量％であった。
<Preparation Example 2>
The bonito was added at a concentration of 10% (w / v) with respect to water, extracted at 90 ° C. for 15 minutes, and then the liquid part was filtered to obtain an extract of bonito. The solid content concentration was 1.0% by mass.
＜調製例３＞
煮干（頭、内臓を除去したもの）を、水に対して１０％（ｗ／ｖ）の濃度となるように投入し、室温で１時間浸漬した。これを加熱し、９０℃にて１５分間抽出した後に、液部を濾過して、煮干の抽出物を得た。なお、その固形分濃度は１．７質量％であった。
<Preparation Example 3>
Niboshi (those from which the head and internal organs had been removed) was added to a concentration of 10% (w / v) with respect to water, and immersed for 1 hour at room temperature. This was heated and extracted at 90 ° C. for 15 minutes, and then the liquid part was filtered to obtain a boiled dried extract. The solid content concentration was 1.7% by mass.
＜調製例４＞
昆布を、水に対して１０％（ｗ／ｖ）の濃度となるように投入し、室温で１時間浸漬した。これを加熱し、９０℃達温後に、液部を濾過して、昆布の抽出物を得た。なお、その固形分濃度は３．６質量％であった。
<Preparation Example 4>
Kelp was added to a concentration of 10% (w / v) with respect to water and immersed for 1 hour at room temperature. This was heated, and after reaching 90 ° C., the liquid part was filtered to obtain a kelp extract. The solid content concentration was 3.6% by mass.
［試験例１］
調製例１〜４で得られた各抽出物を試験サンプルとして、以下の方法でアクリルアミドの低減効果を検証した。
[Test Example 1]
Using each extract obtained in Preparation Examples 1 to 4 as a test sample, the effect of reducing acrylamide was verified by the following method.
リン酸緩衝液（ｐＨ：７．４、最終濃度２００ｍＭ）に、Ｄ-グルコース（最終濃度１０ｍＭ）、Ｌ-アスパラギン (最終濃度１０ｍＭ)、各試験サンプル（最終濃度 ２倍希釈、４倍希釈）を混合したものを反応溶液とした。反応溶液を、オートクレーブを用いて１２１℃で６０分間加熱し、加熱処理後の反応溶液中に含まれるアクリルアミドの濃度をＬＣ−ＭＳを用いて分析した。試験サンプルを添加しない場合のアクリルアミド生成量と比較し、各試験サンプルのアクリルアミド低減率を求めた。結果を表１に示す。 In phosphate buffer (pH: 7.4, final concentration 200 mM), D-glucose (final concentration 10 mM), L-asparagine (final concentration 10 mM), and each test sample (final concentration 2-fold dilution, 4-fold dilution). The mixture was used as a reaction solution. The reaction solution was heated at 121 ° C. for 60 minutes using an autoclave, and the concentration of acrylamide contained in the reaction solution after the heat treatment was analyzed using LC-MS. The acrylamide reduction rate of each test sample was determined by comparison with the amount of acrylamide produced when no test sample was added. The results are shown in Table 1.
表１に示されるように、鰹節、鯖節、煮干、昆布の各原料の抽出物の添加により、濃度依存的に、アクリルアミドの生成が顕著に抑制された。 As shown in Table 1, the addition of extracts of bonito, bonito, boiled and dried kelp significantly suppressed the production of acrylamide in a concentration-dependent manner.
［試験例２］
調製例１で得られた鰹節の抽出物を試験サンプルとして、以下の方法でアクリルアミドの低減効果を検証した。
[Test Example 2]
Using the bonito extract obtained in Preparation Example 1 as a test sample, the effect of reducing acrylamide was verified by the following method.
リン酸緩衝液（ｐＨ：６．６、最終濃度１００ｍＭ）に、Ｄ-グルコース（最終濃度５０ｍＭ）、Ｌ-アスパラギン (最終濃度５０ｍＭ)、試験サンプル（最終濃度 ２倍希釈、４倍希釈）を混合し、反応溶液とした。反応溶液を直径２５ｍｍのガラス繊維濾紙に４００μＬ塗布し、１２時間以上凍結乾燥させたものを、１８０℃のオーブンで５分間焼成した。焼成処理後のガラス繊維濾紙を２ｍｍ角に裁断し、水を加えて撹拌し、アクリルアミドを抽出した。抽出液を濾過し、濾液を分析試料として、ガラス繊維濾紙に含まれるアクリルアミドの濃度をＬＣ−ＭＳを用いて分析した。試験サンプルを添加しない場合のアクリルアミド生成量と比較し、各試験サンプルのアクリルアミド低減率を求めた。結果を表２に示す。 D-glucose (final concentration 50 mM), L-asparagine (final concentration 50 mM), test sample (final concentration 2-fold dilution, 4-fold dilution) mixed with phosphate buffer (pH: 6.6, final concentration 100 mM) To prepare a reaction solution. 400 μL of the reaction solution was applied to a glass fiber filter paper having a diameter of 25 mm and freeze-dried for 12 hours or more, and baked in an oven at 180 ° C. for 5 minutes. The glass fiber filter paper after the baking treatment was cut into 2 mm square, water was added and stirred, and acrylamide was extracted. The extract was filtered, and the concentration of acrylamide contained in the glass fiber filter paper was analyzed using LC-MS using the filtrate as an analysis sample. The acrylamide reduction rate of each test sample was determined by comparison with the amount of acrylamide produced when no test sample was added. The results are shown in Table 2.
表２に示されるように、鰹節の抽出物の添加により、濃度依存的に、アクリルアミドの生成が顕著に抑制された。 As shown in Table 2, the addition of bonito extract significantly suppressed the formation of acrylamide in a concentration-dependent manner.
［試験例３］
ポテトフレークを用いて成型ポテトスナックを調製し、アクリルアミド低減効果を検討した。
[Test Example 3]
Molded potato snacks were prepared using potato flakes, and the acrylamide reduction effect was examined.
具体的には、表３に示す配合でポテトスナック生地を調製し、直径４５ｍｍ、厚さ２ｍｍの円形状に成型して、１７０℃のオーブンで１５分間焼成した。このとき、調製例１で調製した鰹節の抽出物（鰹節だし）を水で２倍、４倍に希釈して、ポテトスナック生地の仕込み水とした。また、ポテトフレークは、生ジャガイモを約７０℃で予備蒸煮した後、冷却し、これを蒸煮し、マッシングしたものを水分４〜９％程度まで熱風乾燥して粉砕することにより調製した。 Specifically, potato snack dough was prepared with the formulation shown in Table 3, molded into a circular shape with a diameter of 45 mm and a thickness of 2 mm, and baked in an oven at 170 ° C. for 15 minutes. At this time, the bonito extract (bonito soup stock) prepared in Preparation Example 1 was diluted 2-fold and 4-fold with water to prepare potato snack dough. In addition, potato flakes were prepared by pre-cooking raw potatoes at about 70 ° C., cooling, cooking, mashing and hot-air drying to about 4-9% moisture and then crushing.
得られたポテトスナックを粉砕し、水を加えて撹拌し、アクリルアミドを抽出した。抽出液を濾過し、濾液を分析試料として、ポテトスナックに含まれるアクリルアミド濃度をＬＣ−ＭＳを用いて分析した。試験サンプルを添加しない場合のアクリルアミド生成量と比較し、各試験サンプルのアクリルアミド低減率を求めた。結果を表４に示す。 The obtained potato snack was pulverized, water was added and stirred, and acrylamide was extracted. The extract was filtered, and the acrylamide concentration contained in the potato snack was analyzed by LC-MS using the filtrate as an analysis sample. The acrylamide reduction rate of each test sample was determined by comparison with the amount of acrylamide produced when no test sample was added. The results are shown in Table 4.
表４に示されるように、鰹節の抽出物の添加により、その濃度に依存して、成型ポテトスナック中のアクリルアミドが顕著に低減した。 As shown in Table 4, the addition of bonito extract significantly reduced the acrylamide in the molded potato snacks depending on its concentration.
［試験例４］
ビスケットを調製し、アクリルアミド低減効果を検討した。
[Test Example 4]
Biscuits were prepared and the acrylamide reduction effect was examined.
具体的には、表５に示す配合でビスケット生地を調製し、直径４５ｍｍ、厚さ３ｍｍの円形状に成型して、２５０℃のオーブンで３．５分間焼成した。このとき、調製例１で調製した鰹節の抽出物（鰹節だし）を水で２倍、４倍に希釈して、ビスケット生地の仕込み水とした。 Specifically, biscuit dough was prepared with the formulation shown in Table 5, molded into a circular shape with a diameter of 45 mm and a thickness of 3 mm, and baked in an oven at 250 ° C. for 3.5 minutes. At this time, the bonito extract (bonito soup stock) prepared in Preparation Example 1 was diluted 2 times and 4 times with water to obtain the charged water for the biscuit dough.
得られたビスケットを粉砕し、水を加えて撹拌し、アクリルアミドを抽出した。抽出液を濾過し、濾液を分析試料として、ビスケットに含まれるアクリルアミド濃度をＬＣ−ＭＳを用いて分析した。試験サンプルを添加しない場合のアクリルアミド生成量と比較し、各試験サンプルのアクリルアミド低減率を求めた。結果を表６に示す。 The obtained biscuit was pulverized, water was added and stirred, and acrylamide was extracted. The extract was filtered, and the concentration of acrylamide contained in the biscuit was analyzed using LC-MS using the filtrate as an analysis sample. The acrylamide reduction rate of each test sample was determined by comparison with the amount of acrylamide produced when no test sample was added. The results are shown in Table 6.
表６に示されるように、鰹節の抽出物の添加により、ビスケット中のアクリルアミドが顕著に低減した。 As shown in Table 6, the addition of bonito extract significantly reduced acrylamide in the biscuits.
＜調製例５＞
抽出溶媒としてエタノール濃度が５０％（ｖ ／ｖ ）である含水アルコールを使用し、鰹節を、溶媒に対して２０％（ｗ／ｖ）の濃度となるように投入し、４０℃で２時間抽出後に液部を濾過して鰹節の抽出物を得た。この抽出物を７０質量％含むように副原料と混合し、鰹節エキスを得た。
<Preparation Example 5>
Hydrous alcohol having an ethanol concentration of 50% (v / v) is used as an extraction solvent, and bonito is added to a concentration of 20% (w / v) with respect to the solvent, followed by extraction at 40 ° C. for 2 hours. Later, the liquid part was filtered to obtain an extract of bonito. This extract was mixed with an auxiliary material so as to contain 70% by mass to obtain bonito extract.
［試験例５］
調製例５で得られた鰹節エキスを試験サンプルとして、試験例１と同様の方法でアクリルアミド低減率を求めた。結果を表７に示す。
[Test Example 5]
Using the bonito extract obtained in Preparation Example 5 as a test sample, the acrylamide reduction rate was determined in the same manner as in Test Example 1. The results are shown in Table 7.
表７に示されるように、鰹節の含水アルコール抽出物の添加により、アクリルアミドの生成が顕著に抑制された。 As shown in Table 7, the addition of the bonito hydrous alcohol extract significantly suppressed the formation of acrylamide.
Claims (9)
Use of an extract of one or more selected from the group consisting of nodules, fish, and seaweeds to suppress acrylamide produced in the food during cooking of the food.
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