JPH08173118A - Preparation of processed food - Google Patents
Preparation of processed foodInfo
- Publication number
- JPH08173118A JPH08173118A JP6336951A JP33695194A JPH08173118A JP H08173118 A JPH08173118 A JP H08173118A JP 6336951 A JP6336951 A JP 6336951A JP 33695194 A JP33695194 A JP 33695194A JP H08173118 A JPH08173118 A JP H08173118A
- Authority
- JP
- Japan
- Prior art keywords
- parts
- organic acid
- food
- processed food
- preservative
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は加工食品の製造方法に関
する。FIELD OF THE INVENTION The present invention relates to a method for producing processed foods.
【０００２】[0002]
【従来の技術】食品、特に生麺やゆで麺の保存剤として
抗菌性を有する有機酸が使用される。2. Description of the Related Art Organic acids having antibacterial properties are used as preservatives for foods, especially raw noodles and boiled noodles.
【０００３】[0003]
【発明が解決しようとする課題】しかし、有機酸は、保
存効果は充分でなく、又麺に使用した場合、麺質の低下
が著るしいという問題がある。However, the organic acid has a problem that the storage effect is not sufficient, and that when it is used for noodles, the noodle quality is significantly deteriorated.
【０００４】[0004]
【課題を解決するための手段】そこで、本発明者らは、
種々検討した結果、有機酸、有機酸塩及びの水溶
性高分子多糖類又はキトサンを添加した食品保存剤が十
分な食品の保存効果を有するとともに麺質の劣化を押さ
えることを見い出した。本発明は上記知見に基づき完成
されたものである。Means for Solving the Problems Accordingly, the present inventors have:
As a result of various studies, it was found that a food preservative containing an organic acid, an organic acid salt, and a water-soluble polymeric polysaccharide or chitosan has a sufficient food preserving effect and suppresses deterioration of noodle quality. The present invention has been completed based on the above findings.
【０００５】即ち、本発明は有機酸、有機酸塩及び
水溶性高分子多糖類又はキトサンを含有する食品保存
剤を加工食品中に添加混合することを特徴とする加工食
品の製造方法に関する。That is, the present invention relates to a method for producing a processed food, which comprises adding and mixing a food preservative containing an organic acid, an organic acid salt and a water-soluble polymer polysaccharide or chitosan into the processed food.
【０００６】本発明で使用する有機酸およびその塩とし
ては食品添加物に指定されている、発酵により生産しう
る有機酸及びその塩なら特に制限がなく、例えばクエン
酸、酒石酸、リンゴ酸、フマル酸、乳酸などのオキシ
酸、酢酸、グルコン酸及びそれらのナトリウム塩などが
あげられるが、酢酸及びそのナトリウム塩が好ましい。The organic acids and salts thereof used in the present invention are not particularly limited as long as they are organic acids and salts thereof which can be produced by fermentation, which are designated as food additives, and examples thereof include citric acid, tartaric acid, malic acid and fumaric acid. Examples thereof include oxy acids such as acids and lactic acids, acetic acid, gluconic acid and sodium salts thereof, with acetic acid and its sodium salt being preferred.
【０００７】本発明で使用する水溶性高分子多糖類とし
ては、例えばアルギン酸及びそのナトリウム塩、キサン
タンガム、グアーガム、ローカストビーンガム、カラギ
ーナン、山芋抽出物などがあげられるが、アルギン酸、
ローカストビーンガムなどが好ましく、１種のみならず
２種以上を併用してもよい。Examples of the water-soluble polymer polysaccharides used in the present invention include alginic acid and its sodium salt, xanthan gum, guar gum, locust bean gum, carrageenan, yam extract, and the like.
Locust bean gum and the like are preferable, and not only one kind but also two or more kinds may be used in combination.
【０００８】本発明で使用する保存剤において、有機酸
の使用割合は全体に対して１〜３０％（ｗ／ｗ）（以下
同じ）程度、好ましくは２〜２０％程度、さらに好まし
くは３〜１５％程度であり、有機酸の塩の使用割合は５
５〜９５％程度、好ましくは６０〜９０％程度、さらに
好ましくは６５〜８５％程度であり、水溶性高分子多糖
類の使用割合は、１〜５０％程度、好ましくは５〜４５
％程度、さらに好ましくは１０〜４０％程度である。
又、有機酸１重量部に対する有機酸の塩の使用割合は、
好ましくは１〜４０重量部程度、より好ましくは５〜２
５重量部程度、さらに好ましくは６〜８重量部程度であ
る。In the preservative used in the present invention, the proportion of the organic acid used is about 1 to 30% (w / w) (hereinafter the same), preferably about 2 to 20%, and more preferably 3 to 3% based on the whole. It is about 15% and the ratio of organic acid salt used is 5
It is about 5 to 95%, preferably about 60 to 90%, more preferably about 65 to 85%, and the proportion of the water-soluble polymer polysaccharide used is about 1 to 50%, preferably 5 to 45%.
%, And more preferably about 10 to 40%.
The ratio of the organic acid salt used to 1 part by weight of the organic acid is
Preferably about 1 to 40 parts by weight, more preferably 5 to 2
It is about 5 parts by weight, more preferably about 6 to 8 parts by weight.
【０００９】又、有機酸１重量部に対する水溶性高分子
多糖類の使用割合は、好ましくは０．１〜１０重量部程
度、より好ましくは０．２〜８重量部程度、さらに好ま
しくは０．５〜５重量部程度である。本発明で使用する
保存剤を製造するには有機酸、その塩及び水溶性高分子
多糖類を適当な順序で均一に混合すればよい。The ratio of the water-soluble polymer polysaccharide used to 1 part by weight of the organic acid is preferably about 0.1 to 10 parts by weight, more preferably about 0.2 to 8 parts by weight, still more preferably 0.1. It is about 5 to 5 parts by weight. In order to produce the preservative used in the present invention, the organic acid, its salt and the water-soluble polymer polysaccharide may be uniformly mixed in a suitable order.
【００１０】本発明で使用する保存剤を使用する食品と
しては特に制限ないが、加工食品、例えば生そば、生う
どんなどの生麺や茹でうどんなどの茹で種類が好まし
く、特に生そばが好ましい。本発明の製造方法を実施す
るには、原料に上記保存剤を添加混合し、常法により加
工食品を製造すればよく、例えば麺類の場合次のように
すればよい。即ち、麺とする前の粉末（ソバ粉や小麦
粉）の全量に対し好ましくは０．３〜５％程度、より好
ましくは０．４〜４％程度、さらに好ましくは０．５〜
３％程度の量の上記の保存剤を麺類の原料粉末にそのま
ま、又は水に溶解後添加し混合して使用される。The food using the preservative used in the present invention is not particularly limited, but processed foods such as raw buckwheat, raw noodles and boiled boiled vegetables are preferable, and raw buckwheat is particularly preferable. In order to carry out the production method of the present invention, the above-mentioned preservative may be added to and mixed with the raw materials, and a processed food may be produced by a conventional method. That is, it is preferably about 0.3 to 5%, more preferably about 0.4 to 4%, and further preferably 0.5 to about the total amount of powder (buckwheat flour or wheat flour) before being made into noodles.
The above preservative in an amount of about 3% is used as it is in the raw material powder of noodles or after being dissolved in water and then added and mixed.
【００１１】[0011]
【効果】次に実験例により本発明の効果を説明する。 実験例１． （１）試料：酢酸１部、酢ソー７部、アルギン酸３部を
均一に混合して得られた保存剤の一定量をソバ粉１５０
ｇ、小麦粉３５０ｇ、塩１５ｇからなるそば原料に添加
し混合し、次いで水１５０ｍｌを加え、常法により日本
ソバを製造し試料とした。又、保存剤を添加しないで製
造したものを対照試料とした。[Effect] Next, the effect of the present invention will be described with reference to experimental examples. Experimental example 1. (1) Sample: A portion of a preservative obtained by uniformly mixing 1 part of acetic acid, 7 parts of vinegar and 3 parts of alginic acid was 150 buckwheat flour.
g, wheat flour 350 g, and salt 15 g were added to and mixed with buckwheat raw material, then 150 ml of water was added, and Japanese buckwheat was produced by a conventional method to prepare a sample. A control sample was prepared without adding a preservative.
【００１２】（２）実験方法 試料を２５℃の恒温室に入れ、カビの発生の状況を観察
した。 （３）実験結果 結果を表１に示す。(2) Experimental Method The sample was placed in a thermostatic chamber at 25 ° C. and the condition of mold development was observed. (3) Experimental results The results are shown in Table 1.
【００１３】[0013]
【表１】 試料 保存剤添加量 日数 １ ２ ３ ４ ５ ６ ７ ８ ９ 10 １ ０．５％ − − − − − ＋ ＋ ＋ ＋ ＋ ２ １ − − − − − − − − − − ３ ０ − − ＋ ＋ ＋ ＋ ＋ ＋ ＋ ＋[Table 1] Amount of sample preservative added days 1 2 3 4 5 6 7 8 9 10 1 0.5% − − − − − + + + + + + 2 1 − − − − − − − − − − 30 − − ＋ ＋ ＋ ＋ ＋ ＋ ＋
【００１４】この表から明らかなように本発明方法によ
りカビの発生は遅れ、特に１％添加した試料２では実験
期間中カビの発生は認められなかった。As is clear from this table, the generation of mold was delayed by the method of the present invention, and particularly in sample 2 containing 1%, no mold was observed during the experimental period.
【００１５】実験例２． （１）試料 実験例１において保存剤として、表１の組成のものを用
い、他は同様にして（麺の太さ０．４２cm×０．２２c
m）日本ソバを作り次いで４分間茹で、試料とした。Experimental Example 2. (1) Sample In Experiment Example 1, the preservative having the composition shown in Table 1 was used, and the other conditions were the same (noodle thickness 0.42 cm × 0.22 c).
m) Japanese buckwheat was made and boiled for 4 minutes to prepare a sample.
【００１６】（２）実験方法 小川の麺類の劣化に関する測定法（食品工業１１下、ｐ
８５、１９７３）により実験した。即ちテクスツロメー
タ（Textur−meter ：全研社製）を用い、茹で直後及び
２４時間後の試料をＶ字型プランジャーで押さえたとき
の応力を測定した。この際クリアランス（下の受台とプ
ランジャーが下がりきったところでの間隔）を変え、麺
のほとんどを裁断する場合（クリアランス11mm) と、麺
の表面近くを押える場合（クリアランス12mm) での応力
をH1，H2とし、次の式によりHom-ogenity Index （Ｈ
Ｉ）を求めた。(2) Experimental method A measuring method for deterioration of Ogawa noodles (Food Industry 11, p.
85, 1973). That is, a textur-meter (manufactured by Zenken Co., Ltd.) was used to measure the stress when pressing the sample immediately after boiling and after 24 hours with a V-shaped plunger. In this case it is changing clearance (interval of where fully down is the cradle and the plunger below), if you want to cut most of the noodles and (clearance 1 1 mm), the case for pressing the near the surface of the noodle (clearance 1 2 mm) The stress at H 1 and H 2 is defined as Hom-ogenity Index (H
I) was sought.
【００１７】[0017]
【化１】 Embedded image
【００１８】このＨＩの値は官能検査とよく一致し、数
字の大きいものほど官能的にすぐれたものといわれてい
る。The value of HI agrees well with the sensory test, and it is said that the larger the number, the better the sensory.
【００１９】（３）実験結果 結果を表２に示す。(3) Experimental Results The results are shown in Table 2.
【００２０】[0020]
【表２】 表２ ｎ＝５ 試料No. 添加した保存剤組成（添加量1%) ＨＩ 酢酸 酢ソ− 高分子 ０ ２４時間 １ １部 ７部 アルギン酸１部 16.00 12.60 ２ １部 ７部 ローカストビーガム１部 20.53 13.16 ３ １部 ７部 キサンタンガム１部 18.67 11.16 ４ １部 ７部 ヤマイモ抽出物１部 11.21 10.73 ６ （保存剤無添加） 10.71 10.11[Table 2] Table 2 n = 5 Sample No. Preservative composition added (addition amount 1%) HI Acetic acid vinegar Sodium polymer 0 24 hours 1 1 part 7 parts Alginic acid 1 part 16.00 12.60 2 1 part 7 parts Locust bee Gum 1 part 20.53 13.16 3 1 part 7 parts Xanthan gum 1 part 18.67 11.16 4 1 part 7 parts Yam extract 1 part 11.21 10.73 6 (no preservative added) 10.71 10.11
【００２１】この表から明らかなように本発明方法によ
り得られたソバは無添加と同等かそれ以上であり、麺質
の劣化が押さえられていることがわかる。As is clear from this table, the buckwheat obtained by the method of the present invention is equal to or more than that of the non-added buckwheat, indicating that deterioration of noodle quality is suppressed.
【００２２】実験例３．下記表３のような配合剤を日本
そば生地に１％添加し常法により麺線を作成した。さら
に茹後、実験例２と同様のテストをおこなった。Experimental Example 3. A noodle string was prepared by adding 1% of the compounding ingredients shown in Table 3 below to Japanese buckwheat dough and using a conventional method. After further boiling, the same test as in Experimental Example 2 was performed.
【００２３】[0023]
【表３】 表３ １ ２ 酢酸 １０部 １０部 酢酸ナトリウム ７０部 ７０部 アルギン酸ナトリウム １５部 ── アルギン酸 ── １５部 山芋抽出物 ５部 ５部[Table 3] Table 3 12 Acetic acid 10 parts 10 parts Sodium acetate 70 parts 70 parts Sodium alginate 15 parts --Alginic acid --15 parts Yam extract 5 parts 5 parts
【００２４】結果：結果を表４に示す。Results: The results are shown in Table 4.
【００２５】[0025]
【表４】 [Table 4]
【００２６】実験例４．実験例３の試料２につき、こ
し、味、食感につき官能検査をおこなった。なお対照試
料は、保存剤無添加のものを使用した結果を表５に示
す。Experimental Example 4. For Sample 2 of Experimental Example 3, a sensory test was performed for strain, taste, and texture. Table 5 shows the results of using a control sample without addition of a preservative.
【００２７】[0027]
【表５】 表５ Ｎｏ． こし 味 食感 試料２ ＋＋ ＋＋ ＋＋ 対照試料 ± ± ± （±：普通、＋：やや良、＋＋：良、＋＋＋：極めて
良）Table 5 Table 5 No. Strained texture Sample 2 ++ ++ ++ Control sample ± ± ± (±: Normal, +: Slightly good, ++: Good, +++: Very good)
【００２８】この表から明らかなように本発明方法によ
ると、こし、味、食感ともにすぐれた麺を得ることがで
きる。As is clear from this table, according to the method of the present invention, noodles having excellent strain, taste and texture can be obtained.
【００２９】実験例５．下記表６のような配合剤をスパ
ゲッティーの生地に１％添加し、実験例２と同様な検討
を行った。Experimental Example 5. A compounding agent as shown in Table 6 below was added to spaghetti dough at 1%, and the same examination as in Experimental Example 2 was performed.
【００３０】[0030]
【表６】 表６ １ ２ ３ ４ 乳酸 ４部 ４部 ４部 ４部 乳酸ナトリウム 80部 80部 80部 80部 グアガム 16部 ── ── ── ローカストビーンガム ── 16部 ── ── カラギーナン ── ── 16部 ── キトサン ── ── ── 16部[Table 6] Table 6 1 2 3 4 Lactic acid 4 parts 4 parts 4 parts 4 parts Sodium lactate 80 parts 80 parts 80 parts 80 parts Gua gum 16 parts ── ── ── Locust bean gum ── 16 parts ── ─ Carrageenan ── ── 16 copies ── Chitosan ── ── ── 16 copies
【００３１】結果 結果を表７に示す。Results The results are shown in Table 7.
【００３２】[0032]
【表７】 [Table 7]
【００３３】以上から明らかなように本発明で使用する
食品保存剤はすぐれた保存作用及び食品の品質の低下防
止作用を有しており、本発明方法は保存性や品質低下の
少ない加工食品の製造方法、特に麺類の製造方法として
期待される。As is clear from the above, the food preservative used in the present invention has an excellent preservative action and an action of preventing deterioration of food quality. It is expected as a manufacturing method, especially a method for manufacturing noodles.
Claims (1)
多糖類を含有する食品保存剤を加工食品中に添加混合す
ることを特徴とする加工食品の製造方法。1. A process for producing a processed food, which comprises adding and mixing a food preservative containing an organic acid, an organic acid salt and a water-soluble polymer polysaccharide into the processed food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6336951A JPH08173118A (en) | 1994-12-27 | 1994-12-27 | Preparation of processed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6336951A JPH08173118A (en) | 1994-12-27 | 1994-12-27 | Preparation of processed food |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61149358A Division JPH066051B2 (en) | 1986-06-27 | 1986-06-27 | Processed food manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH08173118A true JPH08173118A (en) | 1996-07-09 |
Family
ID=18304131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6336951A Pending JPH08173118A (en) | 1994-12-27 | 1994-12-27 | Preparation of processed food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH08173118A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284280A (en) * | 2013-06-21 | 2013-09-11 | 河南工业大学 | Technology for keeping freshness of fresh wet noodles through coating with chitosan/corn starch film |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5396341A (en) * | 1977-01-31 | 1978-08-23 | Nakano Suten Kk | Production of noodles |
| JPS5725178A (en) * | 1980-07-17 | 1982-02-09 | Mitsubishi Electric Corp | Controlling device for synchronous machine |
| JPS61119151A (en) * | 1984-11-16 | 1986-06-06 | Sadao Nakayama | Production of modified elastic noodle and the like |
| JPS61119152A (en) * | 1984-11-16 | 1986-06-06 | Sadao Nakayama | Production of acidic instant noodle |
| JPS61152226A (en) * | 1984-12-26 | 1986-07-10 | 理研ビタミン株式会社 | Quality modifier for frozen dough |
-
1994
- 1994-12-27 JP JP6336951A patent/JPH08173118A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5396341A (en) * | 1977-01-31 | 1978-08-23 | Nakano Suten Kk | Production of noodles |
| JPS5725178A (en) * | 1980-07-17 | 1982-02-09 | Mitsubishi Electric Corp | Controlling device for synchronous machine |
| JPS61119151A (en) * | 1984-11-16 | 1986-06-06 | Sadao Nakayama | Production of modified elastic noodle and the like |
| JPS61119152A (en) * | 1984-11-16 | 1986-06-06 | Sadao Nakayama | Production of acidic instant noodle |
| JPS61152226A (en) * | 1984-12-26 | 1986-07-10 | 理研ビタミン株式会社 | Quality modifier for frozen dough |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284280A (en) * | 2013-06-21 | 2013-09-11 | 河南工业大学 | Technology for keeping freshness of fresh wet noodles through coating with chitosan/corn starch film |
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