JP4987508B2 - Fried food - Google Patents
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- JP4987508B2 JP4987508B2 JP2007050613A JP2007050613A JP4987508B2 JP 4987508 B2 JP4987508 B2 JP 4987508B2 JP 2007050613 A JP2007050613 A JP 2007050613A JP 2007050613 A JP2007050613 A JP 2007050613A JP 4987508 B2 JP4987508 B2 JP 4987508B2
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Description
本発明は、魚肉と野菜と茶抽出物の濃縮物とを含有する揚げ物食品、具体的には前記魚肉が練加工物である揚げ物食品に関する。また本発明は、茶抽出物の濃縮物を魚肉に添加する揚げ物食品の製造方法、具体的には前記魚肉が練加工物である揚げ物食品の製造方法に関する。さらに本発明は、茶抽出物の濃縮物を魚肉練加工物に添加する揚げ物食品の呈味改善方法や、茶抽出物の濃縮物を魚肉練加工物に添加する揚げ物食品の劣化抑制方法に関する。 The present invention relates to a fried food containing fish meat, vegetables and a concentrate of tea extract, and specifically to a fried food where the fish meat is a processed product. Moreover, this invention relates to the manufacturing method of the fried food which adds the concentrate of a tea extract to a fish meat, specifically, the manufacturing method of the fried food which the said fish meat is a processed product. Furthermore, the present invention relates to a method for improving the taste of deep-fried foods in which a concentrate of tea extract is added to a processed fish meat product, and a method for inhibiting deterioration of deep-fried food products in which a concentrate of tea extract is added to a processed fish meat product.
さつま揚げをはじめとする魚肉練加工物の揚げ物食品は、日本人に馴染みの深い食品の一つであり、タンパク質が豊富であることから体に良いとされ近年注目されている。魚肉練加工物の揚げ物食品の中には各種野菜を添加したものもあり、その独特の嗜好性が広く親しまれている。 Deep-fried fish paste products such as fried satsuma are one of the foods familiar to Japanese people, and because of their abundance of protein, they have been attracting attention in recent years. Some of the deep-fried fish paste products have various vegetables added to them, and their unique taste is widely known.
特許文献１には、魚肉練加工物に緑茶粉末を添加することにより魚肉の生臭さを除去することが記載されている。また特許文献２には、イワシつみれにエピガロカテキンガレートを添加することによりつみれの臭気を防止して鮮度を保持することが記載されている。さらに特許文献３には、緑茶を分散させた食用油中で魚肉すり身を混捏して得られる生地を用いて水産フライ食品について記載さている。 Patent Document 1 describes that the raw odor of fish meat is removed by adding green tea powder to a processed fish paste. Further, Patent Document 2 describes that by adding epigallocatechin gallate to sardine vine, the odor of vine is prevented and the freshness is maintained. Furthermore, Patent Document 3 describes a marine fried food using dough obtained by kneading fish meat surimi in edible oil in which green tea is dispersed.
魚肉練加工物を原料とする野菜入り揚げ物食品を製造するにあたっては、油での揚げが工程上不可欠である。かかる油での揚げ工程では、魚肉練加工物が不必要な油を吸収してしまうことや、揚げ物食品が油っぽくなり油臭が生じ易いことや、揚げ物食品中に含まれる野菜の本来の呈味性が損なわれてしまう問題があった。これらの問題は、魚肉練加工物について専門的に研究する本発明者らが気づいた技術課題であり、少なくとも上記先行技術文献においてかかる課題についての言及はない。また、上記先行技術文献がかかる課題に対する解決を与えるということについても何ら示唆していない In the production of fried foods containing vegetables made from processed fish meat, fried in oil is essential in the process. In such a deep-fried oil process, the fish kneaded product absorbs unnecessary oil, the deep-fried food tends to be oily and easily produces an oily odor, and the original vegetables contained in the deep-fried food There was a problem that the taste was impaired. These problems are technical problems that have been noticed by the present inventors who specially study fish paste products, and there is no mention of such problems in at least the above prior art documents. In addition, there is no suggestion that the above prior art document provides a solution to this problem.
本発明の課題は、野菜の食感（野菜感）を向上させ、さらに油っぽさや油臭さを低減させることにより、呈味性が改善された揚げ物食品や、その製造方法や、揚げ物食品における野菜の食感（野菜感）を向上させ、さらに油っぽさや油臭さを低減させる方法や、かかる揚げ物食品の劣化を抑制する方法を提供することにある。 An object of the present invention is to improve the texture of vegetables (vegetable feeling) and further reduce the oiliness and oily odor, thereby improving the taste, fried foods, methods for producing them, and fried foods. It is in providing the method of improving the food texture (vegetable feeling) of a vegetable, further reducing oiliness and oily smell, and the method of suppressing deterioration of this fried foodstuff.
本発明者らは、野菜片を含む魚肉練加工物の呈味性を改善させることにつき鋭意研究したところ、茶抽出液の濃縮物を魚肉練加工物に添加・混合し、得られた混合物に野菜片をその後添加することにより、揚げ物食品における野菜の食感（野菜感）が飛躍的に向上し、さらに油っぽさや油臭さが飛躍的に低減することを見出し、本発明を完成するに至った。 The present inventors have earnestly studied to improve the taste of the processed fish meat containing vegetable pieces, and added and mixed the concentrate of the tea extract into the processed fish meat, and into the resulting mixture. By subsequently adding the vegetable pieces, it was found that the texture (vegetable feeling) of the vegetables in the fried food was drastically improved, and the oiliness and oily odor were drastically reduced, and the present invention was completed. It came to.
すなわち本発明は、
１． 魚肉練加工物と野菜と茶抽出物の濃縮物とを含有することを特徴とする揚げ物食品、
２． 茶抽出物の濃縮物が、総ポリフェノール量に対する総カテキン量を３０重量％以上含むものであることを特徴とする上記１記載の揚げ物食品、
３． 茶抽出物の濃縮物が、総カテキン量に対するエピガロカテキンガレート量を１０重量％以上含むものであることを特徴とする上記１又は２記載の揚げ物食品、
４． 野菜が、キャベツ、ニンジン、タマネギ、ネギ、レンコン、ゴボウ、トウモロコシ、ジャガイモ、サツマイモ、カボチャ、ピーマン、菜の花、タケノコ、枝豆、インゲンからなる群から選ばれる１種又は２種以上であることを特徴とする請求項１〜３のいずれか記載の揚げ物食品、
５． 魚肉練加工物に茶抽出物の濃縮物を添加して一次混合物を得る工程と、一次混合物に野菜をさらに添加することにより二次混合物を得る工程と、その後二次混合物を油で揚げることを特徴とする揚げ物食品の製造方法、
６． 茶抽出物の濃縮物を魚肉練加工物に添加することにより揚げ物食品の呈味性を向上させる方法、
７． 揚げ物食品中の野菜の食感を向上させることを特徴とする上記６記載の方法、
８． 茶抽出物の濃縮物を魚肉練加工物に添加することにより揚げ物食品の劣化を抑制する方法、
に関する。
That is, the present invention
1. Deep-fried food characterized by containing a processed fish paste, a vegetable and tea extract concentrate,
2. 2. The fried food according to 1 above, wherein the concentrate of the tea extract contains a total catechin amount of 30% by weight or more based on the total polyphenol amount,
3. The fried food according to 1 or 2 above, wherein the concentrate of the tea extract contains 10% by weight or more of epigallocatechin gallate amount relative to the total amount of catechin,
4). The vegetable is characterized in that it is one or more selected from the group consisting of cabbage, carrot, onion, leek, lotus root, burdock, corn, potato, sweet potato, pumpkin, bell pepper, rape, bamboo shoot, green soybean, green beans. The fried food according to any one of claims 1 to 3,
5. Adding a tea extract concentrate to a fish paste product to obtain a primary mixture, adding a vegetable to the primary mixture to obtain a secondary mixture, and then frying the secondary mixture with oil. A method for producing a deep-fried food,
6). A method for improving the taste of fried foods by adding a concentrate of tea extract to a processed fish paste,
7). 6. The method according to 6 above, wherein the texture of vegetables in fried food is improved.
8). A method for suppressing deterioration of fried food by adding a concentrate of tea extract to processed fish paste,
About.
本発明により、既存の揚げ物食品と比較して野菜の食感（野菜感）が向上し、油っぽさや油臭さが低減し、もって呈味性が改善された揚げ物食品を提供することができるようになる。 According to the present invention, it is possible to provide a deep-fried food with an improved texture (vegetable feeling) compared to existing fried foods, reduced oiliness and oily odor, and improved taste. become able to.
本発明において魚肉練加工物とは、すり身にした魚肉を指すものであり、多くの場合には後工程のために練り込みされ成形される。一般的に、魚肉のすり身は、原料魚から採肉し、水晒しし、脱水した魚肉を叩き、擂鉢等で攪拌・擂り潰しすることにより得られる。また、必要に応じて食塩、砂糖、澱粉などの各種調味料や、結合剤等の副原料を添加することができる。 In the present invention, the processed fish meat product refers to a fish meat that has been surimi, and in many cases, it is kneaded and molded for a subsequent process. In general, surimi of fish meat is obtained by collecting raw fish, exposing it to water, hitting dehydrated fish meat, stirring and crushing it in a bowl. Moreover, various seasonings, such as salt, sugar, and starch, and auxiliary materials, such as a binder, can be added as needed.
通常、得られたすり身は円板状、円柱状、球状等に適宜成形される。すり身の原料魚としては、１種類又は２種類以上用いても良く、各原料魚の配合割合は適宜調整することができる。本発明の魚肉練加工物として用いる原料魚は、すり身に用いることができれば特に限定されないが、例えばスケソウダラ、グチ、サメ、ホッケ等を挙げることができる。 Usually, the obtained surimi is appropriately formed into a disk shape, a columnar shape, a spherical shape or the like. As the raw fish for surimi, one kind or two or more kinds may be used, and the blending ratio of each raw fish can be adjusted as appropriate. The raw material fish used as the processed fish meat product of the present invention is not particularly limited as long as it can be used for surimi, and examples thereof include walleye pollock, guchi, shark, and hokke.
本発明における揚げ物食品とは、魚肉練加工物を油で揚げるものをいい、例えばさつま揚げや野菜揚げ等がこれに含まれる。本発明における揚げ製品には、魚肉練加工物と野菜とを必須原料に含むものであり、前記野菜は揚げ物食品に配合することが可能であればその種類、形状、大きさ、配合量は特に限定されない。野菜の種類としては、例えばキャベツ、ニンジン、タマネギ、ネギ、レンコン、ゴボウ、トウモロコシ、ジャガイモ、サツマイモ、カボチャ、ピーマン、菜の花、タケノコ、枝豆、インゲン等をあげることができる。また野菜の大きさは、１〜８０ｍｍ、好ましくは１０〜５０ｍｍ、さらに２０〜３０ｍｍで添加することができる。 The deep-fried food in the present invention refers to a deep-fried fish paste processed with oil, and includes, for example, fried fish and vegetables. The deep-fried product in the present invention contains processed fish meat and vegetables as essential ingredients, and the type, shape, size, and amount of the vegetables are particularly those that can be blended in fried foods. It is not limited. Examples of the vegetables include cabbage, carrot, onion, leek, lotus root, burdock, corn, potato, sweet potato, pumpkin, bell pepper, rape, bamboo shoot, green soybean, green beans and the like. Moreover, the magnitude | size of vegetables can be added at 1-80 mm, Preferably it is 10-50 mm, Furthermore, 20-30 mm.
本発明における茶抽出物の濃縮物とは、水、水溶性有機溶媒又はこれらの混合溶液を用いて茶葉を抽出し、得られた抽出物を濃縮したものを指す。茶抽出物の濃縮物は、例えば特開昭５９−２１９３８４号公報、特開平４−２０５８９号公報、特開平５−２６０９０７号公報、特開平５−３０６２７９号公報、特願２００２−１１４３５５、特願２００２−０２０４１５等に記載の方法で調製することができる。 The concentrate of the tea extract in the present invention refers to a product obtained by extracting tea leaves using water, a water-soluble organic solvent or a mixed solution thereof, and concentrating the obtained extract. Concentrates of tea extract are disclosed in, for example, JP-A-59-219384, JP-A-4-20589, JP-A-5-260907, JP-A-5-306279, Japanese Patent Application 2002-114355, Japanese Patent Application. It can be prepared by the method described in 2002-020415.
緑茶抽出物の濃縮物は、緑茶を熱水で抽出し、分離精製してから濃縮し、得られた濃縮物を噴霧乾燥させることにより得ることができる。また、本発明における茶抽出物の濃縮物として市販品を用いることもでき、例えば「ポリフェノン」(三井農林社製)、「テアフラン」(伊藤園社製)、「サンフェノン」(太陽化学社製)等を用いることができる。また茶抽出物の濃縮物として、カラム精製品及び化学合成品を使用することもできる。本発明における茶抽出物の濃縮物の形態としては、固体、水溶液、スラリー状など種々のものが挙げられる。本発明における茶抽出物の濃縮物粒度は、１〜１０００μｍ、好ましくは５〜２００μｍ、さらに１０〜１００μｍであることが最も好ましい。また、茶抽出物の添加量は、揚げ物製品の食感等に影響を及ぼすため、０．０１〜０.５％、好ましくは０．０５〜０．４％、さらに好ましくは０．1〜０．２％の範囲に調整するとよい。 The concentrate of green tea extract can be obtained by extracting green tea with hot water, separating and purifying it, concentrating, and spray-drying the resulting concentrate. In addition, a commercially available product can also be used as the concentrate of the tea extract in the present invention, such as `` Polyphenone '' (manufactured by Mitsui Norin), `` Tearfuran '' (manufactured by ITO EN), `` Sunphenon '' (manufactured by Taiyo Kagaku), etc. Can be used. Moreover, a column refined product and a chemical synthetic product can also be used as a concentrate of a tea extract. As a form of the concentrate of the tea extract in this invention, various things, such as solid, aqueous solution, and a slurry form, are mentioned. The particle size of the tea extract concentrate in the present invention is 1-1000 μm, preferably 5-200 μm, and most preferably 10-100 μm. Moreover, since the addition amount of a tea extract affects the food texture etc. of a fried food product, 0.01 to 0.5%, Preferably it is 0.05 to 0.4%, More preferably, it is 0.1 to 0 Adjust to the range of 2%.
本発明における茶抽出物の濃縮物に含有されるカテキン量は特に限定されるものではない。しかし、摂取後に好ましい生理活性が期待できるという点から、総ポリフェノール総量に対する緑茶ポリフェノール（カテキン類）総量の割合が高いことが好ましく、かかる割合が３０重量％以上である場合がより好ましい。さらに、緑茶ポリフェノール類（カテキン類）の中でも特に好ましい生理活性を示すエピガロカテキンガレート（ＥＧＣＧ）の重量が高いことが好ましく、総ポリフェノール量に対して１０重量％以上である場合がより好ましい。総ポリフェノール量に対する緑茶ポリフェノール量が３０重量％以上であって、かつ緑茶ポリフェノール類に対するエピガロカテキンガレート（ＥＧＣＧ）含有量が１０重量％である場合が最も好ましい。 The amount of catechin contained in the concentrate of tea extract in the present invention is not particularly limited. However, it is preferable that the ratio of the total amount of green tea polyphenols (catechins) to the total amount of polyphenols is high, and more preferable that the ratio is 30% by weight or more from the viewpoint that preferable physiological activity can be expected after ingestion. Further, among the green tea polyphenols (catechins), epigallocatechin gallate (EGCG) showing particularly preferable physiological activity is preferably high in weight, and more preferably 10% by weight or more based on the total amount of polyphenols. Most preferably, the amount of green tea polyphenol relative to the total amount of polyphenol is 30% by weight or more, and the content of epigallocatechin gallate (EGCG) relative to green tea polyphenols is 10% by weight.
本発明における揚げ物食品の製造方法は、(1)魚肉練加工物に茶抽出物の濃縮物を添加して一次混合物を得る工程と、(2)一次混合物に野菜をさらに添加することにより二次混合物を得る工程と、(3)その後二次混合物を油で揚げることを含むものである。上記(1)〜(3)の工程は、最終製品である揚げ物食品の呈味性の向上、具体的には揚げ物食品中の野菜感の向上や、揚げ物食品中の油っぽさや油臭さの低下させるものであれば工程順序は限定されないが、作業工程の効率性やより効果的な呈味性改善効果を得るためには、上記(1)〜(3)の工程順序で作業を行うのが最も好ましい。 The method for producing a deep-fried food in the present invention includes (1) a step of adding a concentrate of tea extract to a processed fish meat product to obtain a primary mixture, and (2) a secondary by further adding vegetables to the primary mixture. Obtaining a mixture, and (3) then frying the secondary mixture in oil. The above steps (1) to (3) improve the taste of the fried food, which is the final product, specifically improve the vegetable feeling in the fried food, and the oiliness and oily smell in the fried food. The process sequence is not limited as long as it can be reduced, but in order to obtain the efficiency of the work process and the more effective taste improvement effect, work is performed in the process order of (1) to (3) above. Is most preferred.
本発明において呈味性とは、揚げ物食品の野菜感、油っぽさ、油臭さ及びそのいずれか又は全てからなる総合的な味覚性を含む。「野菜感」とは、野菜そのものが本来有する味覚性（甘味、旨味、苦味）や、野菜の歯ごたえ、いわばシャキシャキ感をいう。「油っぽさ」とは、揚げ物食品が油揚げ工程により不要な油分を吸収することにより生じる不快なべとつき感をいう。「油臭さ」とは、揚げ物食品が油揚げ工程により不要な油分を吸収することにより生じる不快臭をいう。 In the present invention, “taste” includes the overall taste of the deep-fried food, which is made up of the vegetable feeling, oiliness, oily odor, and any or all of them. “Vegetable feeling” refers to the inherent taste (sweetness, umami, bitterness) of the vegetables themselves, the crunchiness of the vegetables, and so to speak. “Oilness” refers to an unpleasant feeling of stickiness caused by fried foods absorbing unnecessary oil during the frying process. “Oil smell” refers to an unpleasant odor caused by fried foods absorbing unnecessary oil during the frying process.
本発明における劣化抑制とは、揚げ物食品の品質劣化をさすものである。揚げ物食品の品質劣化は、ガスクロマトグラフ法により酢酸とn-バレルアルデヒドのピーク面積を調べ、対象群と比較することにより評価することができる。 Deterioration suppression in the present invention refers to quality deterioration of fried food. The quality deterioration of fried food can be evaluated by examining the peak areas of acetic acid and n-valeraldehyde by gas chromatography and comparing with the target group.
以下に本発明を実施例によってさらに具体的に説明するが、本発明は実施例に限定されるものではない。 Examples The present invention will be described more specifically with reference to examples. However, the present invention is not limited to the examples.
実施例１：魚肉練加工物の製造
スケソウダラの無塩すり身１０００ｇ、食塩３０ｇ、みりん３０ｇ、澱粉５０ｇ、グルタミン酸ナトリウム５ｇ、砂糖３０ｇ、水３００ｇを配合し、常法により攪拌、混合して、魚肉すり身を調製した。
Example 1: Manufacture of processed fish paste 1000g salted surimi 1000g, 30g salt, 30g mirin, 50g starch, 5g sodium glutamate, 30g sugar, 300g water, and stirred and mixed in a conventional manner, fish meat surimi Was prepared.
得られた魚肉すり身を２つの群に分けた。一つの群には、茶抽出物の濃縮物
（総ポリフェノール３４．９７％、カテキン２０％）を終濃度で０．１〜０．２％となるように添加して本試験群とした（試験区）。もう一つの群には、何も加えずに対象群とした（対照区）。
The obtained fish surimi was divided into two groups. In one group, a concentrate of tea extract (total polyphenol 34.97%, catechin 20%) was added to a final concentration of 0.1-0.2% to form this test group (Test Ward). The other group was used as a control group without any addition (control group).
得られた２群の魚肉すり身に野菜を加えて混合した。添加する野菜は、ゴボウ、ニンジン、キャベツ等の野菜をあらかじめ粉砕しておいた。その後、それぞれの群の魚肉すり身を円柱状に成形し、食用油の入った油槽に浸漬して１４０℃で１分３０秒間揚げた後、さらに１６０℃で１分間揚げることにより揚げ物食品（野菜揚げ）を製造した。 Vegetables were added to the obtained two groups of fish surimi and mixed. As the vegetables to be added, vegetables such as burdock, carrot and cabbage were pulverized in advance. After that, each group of fish surimi was formed into a cylindrical shape, immersed in an oil tank containing edible oil, fried at 140 ° C for 1 minute and 30 seconds, and then fried at 160 ° C for 1 minute. ) Was manufactured.
実施例２：官能評価試験
実施例１で製造した２種類の揚げ物食品（試験区及び対照区）について、８人の専門家による官能評価試験を実施した。官能評価試験は、「野菜感」、「油っぽさ」、「油臭さ」、「魚臭さ」、「食感」及び「総合評価」を評価項目として設定し、評価に際してはコントロールを０として、３（強い又は良い）から−３（弱い又は悪い）までの７段階の相対評価とした。結果を表１に示す。表１中の評価項目は、上から「総合評価」（評点：０．８７５）、「野菜感」（評点：０．７５）、「食感」（評点：０）、「魚臭さ」（評点：−０．１２５）、「油っぽさ」（評点：−２．６２５）及び「油臭さ」（評点：−１．３７５）の順で示している。また各評価については、プラスは当該味覚感・臭気感の上昇を意味し、マイナスは当該味覚感・臭気感の低下を意味する。
Example 2: Sensory evaluation test For the two types of fried foods (test group and control group) produced in Example 1, a sensory evaluation test was conducted by eight experts. In the sensory evaluation test, "vegetable feeling", "oiliness", "oily smell", "fishy smell", "food texture" and "overall evaluation" are set as evaluation items, and control is performed during the evaluation. As 0, a 7-step relative evaluation from 3 (strong or good) to -3 (weak or bad) was made. The results are shown in Table 1. The evaluation items in Table 1 are “overall evaluation” (score: 0.875), “vegetable feeling” (score: 0.75), “food texture” (score: 0), “fish odor” (from the top) (Score: -0.125), "oiliness" (score: -2.625) and "oil odor" (score: -1.375). For each evaluation, plus means an increase in the taste and odor, and minus means a decrease in the taste and odor.
（表１）
緑茶抽出物の濃縮物を添加した揚げ物食品（試験区）は、各評価項目について概ね良好な評価であった。特に試験区では、「野菜感」や「油っぽさ」や「油臭さ」が極めて大幅に改善したことがわかった。緑茶抽出物を添加した揚げ物食品において、これらの官能性が向上した理由は明らかでないものの、魚肉すり身の呈味性が、複数の評価項目で極めて良好な結果を示したことは予想を超えるものであった。 The fried food (test group) to which the concentrate of green tea extract was added was generally good for each evaluation item. In particular, in the test area, it was found that the “vegetable feeling”, “oiliness” and “oil odor” were significantly improved. Although it is not clear why fried foods containing green tea extract have improved their sensory performance, the taste of fish surimi has shown very good results in multiple evaluation items. there were.
実施例３：劣化試験
Ａ)臭気分析
上記の試験区及び対象区の試験材料をそれぞれ、１ｃｍ角程度に裁断後、プラスチック製の袋に密封し、３０℃のインキュベーター中で４８時間静置した。続いて、その試験材料をガラス容器に入れ、吸着剤でヘッドスペースガスを捕集した後、ガスクロマトグラフで臭気強度を測定した。
Ｂ）油の過酸化物価および酸価分析
試験材料をそれぞれ１０℃以下で１０日間保存し、常法にて過酸化物価および酸価を測定した。
Example 3: Degradation test A) Odor analysis Each test material in the above test group and target group was cut to about 1 cm square, sealed in a plastic bag, and left in a 30 ° C. incubator for 48 hours. Subsequently, the test material was put in a glass container, and after collecting the headspace gas with an adsorbent, the odor intensity was measured with a gas chromatograph.
B) Oil Peroxide Value and Acid Value Analysis Test materials were each stored at 10 ° C. or lower for 10 days, and the peroxide value and acid value were measured by a conventional method.
加速劣化試験で得られたガスクロマトグラフのチャートを図１に示す。油の劣化臭として知られている有機酸・アルデヒド類を分析した結果、酢酸およびｎ−バレルアルデヒドがいずれのサンプルにもおいても検出された。特に試験区サンプルの酢酸の強度の減少が大きく、対照区サンプルの約１／４となった（酢酸：２５％、ｎ−バレルアルデヒド：４７％）（表１）。このことから、テアフラン３０Ｆを添加することにより、揚げ物食品中の油劣化を抑制し、臭気を防止することが確認した。 A gas chromatograph chart obtained by the accelerated deterioration test is shown in FIG. As a result of analyzing organic acids and aldehydes, which are known as oily odors, acetic acid and n-valeraldehyde were detected in all samples. In particular, the decrease in the strength of acetic acid in the test group sample was large, which was about 1/4 of that in the control group sample (acetic acid: 25%, n-valeraldehyde: 47%) (Table 1). From this, it was confirmed that by adding theafuran 30F, oil deterioration in the fried food was suppressed and odor was prevented.
（表２）
ガスクロマトグラフ法による臭気強度の分析結果
測定値(ピーク面積)
酢酸 n-バレルアルデヒド
対照区 3557405 806086
試験区 890837 378015
(Table 2)
Analysis results of odor intensity by gas chromatography
Measured value (peak area)
Acetic acid n-valeraldehyde <br/> Control 3557405 806086
Test area 890837 378015
過酸化物価と酸価の測定結果を表３に示した。緑茶抽出物を添加した試験区は、過酸化物価増加率が極めて低く、対照区と比較して約１／３０であった。このことから、保存時の油劣化を抑制し、製品の品質保持に効果があることが確認された。 Table 3 shows the measurement results of the peroxide value and the acid value. In the test group to which the green tea extract was added, the rate of increase in the peroxide value was extremely low, which was about 1/30 compared with the control group. From this, it was confirmed that the oil deterioration during storage was suppressed and the product quality was effective.
（表３）
魚肉練り製品の劣化試験結果（過酸化物価、酸価）
過酸化物価(meq/kg) 酸価
保存期間 0日 10日 0日 10日
対照区（無添加） 4.25 5.47 1.63 2.14
試験区（茶抽出物添加） 2.02 2.2 1.03 1.15
過酸化物価増加率(%) 酸価増加率(%)
対照区（無添加） 28.7 31.3
試験区（茶抽出物添加） 0.9 11.7
(Table 3)
Degradation test results (peroxide value, acid value) of fish paste products
Peroxide value (meq / kg) Acid value
Retention period 0 days 10 days 0 days 10 days
Control group (no additive) 4.25 5.47 1.63 2.14
Test area (with tea extract) 2.02 2.2 1.03 1.15
Peroxide value increase rate (%) Acid value increase rate (%)
Control group (no additive) 28.7 31.3
Test zone (with tea extract) 0.9 11.7
実施例４：緑茶粉末添加区との比較
本発明の揚げ物食品と、緑茶粉末を添加した揚げ物食品との比較試験を行った。魚肉すり身に緑茶抽出物の濃縮物（総ポリフェノール３４．９７％、カテキン２０％）を加えた揚げ物食品（本発明品）と、魚肉すり身に緑茶粉末を加えた揚げ物食品（比較例品）とをそれぞれ終濃度で０．３％となるように調製した。揚げ加工は、一次槽において１４０℃で１分３０秒、二次槽において１６０℃で１分行った。
Example 4 Comparison with Green Tea Powder Addition Zone A comparative test between the fried food of the present invention and the fried food to which green tea powder was added was performed. Fried food (invented product) in which green tea extract concentrate (total polyphenol 34.97%, catechin 20%) is added to fish meat surimi, and fried food (comparative example product) in which green tea powder is added to fish meat surimi Each was prepared to a final concentration of 0.3%. The frying process was performed at 140 ° C. for 1 minute and 30 seconds in the primary tank and at 160 ° C. for 1 minute in the secondary tank.
得られた本発明品及び比較例品について、１２人の被検者による官能評価試験を行った。評価項目を「外観（色調）」及び「魚の生ぐさ臭」とし、評価に際して嗜好試験法を用いた。結果を表４に示す。 The sensory evaluation test by 12 test subjects was done about the obtained this invention goods and comparative example goods. The evaluation items were “appearance (color tone)” and “fish odor”, and a preference test method was used for the evaluation. The results are shown in Table 4.
（表４） 魚肉練り加工品の官能評価
茶抽出物添加区 緑茶粉末添加区
外観にすぐれている １２人 ０人
魚臭さが少ない １１人 １人
(Table 4) Sensory evaluation of processed fish meat products
Tea extract added area Green tea powder added area
Excellent appearance 12 people 0 people
Little fish odor 11 people 1 person
試験区１(緑茶抽出物の濃縮物添加区)の魚肉練り製品は、試験区２（緑茶粉末添加区）と比較すると、外観（色調）が優れているとパネラー全員が評価した。緑茶粉末は揚げ加工することにより褐変化する傾向を示し、緑茶粉末が練り製品表面や断面に黒い斑点状となって出現していた。この結果、緑茶粉末を用いて揚げ物食品を製造すると、食品としての外観が損ねられ商品価値が大幅に低下する。一方、試験区１は、外観は無添加の製品とほとんど変化がなかった。このことから、茶抽出物の濃縮物を魚肉練り製品に添加して得られる本発明品は、色調保持剤等を添加することなく外観と断面とを良好に保つことができ、もって市場商品価値の高い揚げ物食品を製造することができる。 All panelists evaluated that the appearance (color tone) of the fish paste product in test group 1 (green tea extract concentrate addition group) was superior to that in test group 2 (green tea powder addition group). The green tea powder showed a tendency to turn brown when fried, and the green tea powder appeared as black spots on the surface and cross section of the kneaded product. As a result, when fried food is produced using green tea powder, the appearance as a food is impaired and the commercial value is greatly reduced. On the other hand, the test section 1 had almost no change in appearance from the additive-free product. From this, the product of the present invention obtained by adding a concentrate of tea extract to a fish paste product can maintain a good appearance and cross section without adding a color retaining agent, etc. High fried foods can be produced.
また、「魚の生ぐさ臭」については、１２人中１１人のパネラーが、茶抽出物の濃縮物を魚肉練り製品に添加した本発明品における魚の生ぐさ臭が低減されたと評価したのに対して、緑茶粉末を添加した比較品における魚の生ぐさ臭は比較的低減しなかった。このことから、茶抽出物の濃縮物を魚肉練り製品に添加して得られる本発明品は、魚の生臭さを大幅に低下させることができ、もって市場商品価値の高い揚げ物食品を製造することができる。 In addition, regarding the “fish odor”, 11 out of 12 panelists evaluated that the fish odor in the present product in which the concentrate of tea extract was added to the fish paste product was reduced. The fishy odor of the comparative product to which the green tea powder was added was not relatively reduced. From this, the product of the present invention obtained by adding a concentrate of tea extract to a fish paste product can greatly reduce the raw odor of fish, and thus can produce a deep-fried food with a high commercial value. .
また、実施例４で作製した揚げ物食品の表面と断面とを図２及び３に示す。緑茶粉末添加した揚げ物食品は、表面と断面の両方で緑色がかっており、特に断面における斑点状の模様は食品として好ましくなく、低い評価に繋がったと思われる。一方、緑茶抽出物の濃縮物を添加した揚げ物食品は、表面と断面の両方において自然な色合いを有しており、緑茶粉末添加の揚げ物食品の断面において見られた斑点状の模様は全く見られなかった。このことから、緑茶抽出物の濃縮物を添加した揚げ物食品が、緑茶粉末を添加した揚げ物食品と比較して市場においてより受け入れられやすいものであり、製品として優れたものであることがわかった。 Moreover, the surface and cross section of the fried food produced in Example 4 are shown in FIGS. The fried food added with green tea powder is greenish on both the surface and the cross section, and the speckled pattern on the cross section is not preferable as a food, which seems to have led to a low evaluation. On the other hand, the deep-fried food to which the concentrate of green tea extract is added has a natural color on both the surface and the cross section, and the spotted pattern seen in the cross-section of the deep-fried food with green tea powder added is completely seen. There wasn't. From this, it was found that the fried food to which the concentrate of the green tea extract was added was more easily accepted in the market than the fried food to which the green tea powder was added, and was an excellent product.
Claims (3)
茶抽出物の濃縮物が、総ポリフェノール量に対する総カテキン量を３０重量％以上含むものであることを特徴とする
茶抽出物の濃縮物を魚肉練加工物に添加することにより揚げ物食品中の野菜の食感を向上させる揚げ物食品の呈味性を向上させる方法。 A fried food characterized by containing a processed fish meat product, a vegetable and tea extract concentrate ,
The concentrate of tea extract is characterized in that it contains a total catechin amount of 30% by weight or more with respect to the total polyphenol amount.
A method for improving the taste of fried food, which improves the texture of vegetables in the fried food by adding a concentrate of tea extract to the processed fish meat .
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| KR101396550B1 (en) | 2012-11-21 | 2014-05-20 | 이승용 | Bamboo shoot fry and manufacturing method thereof |
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