JPH03219842A - Food deodorizer and deodorization of food using the same - Google Patents

Abstract

PURPOSE:To obtain the title deodorizer ensured to retain the favorable flavor of food and eliminate its offensive odor by incorporating a saccharide as the base with a polyphenol, cyclodextrin, etc. CONSTITUTION:The objective deodorizer for processed fishery products, processed livestock products, etc., can be obtained by incorporating (A) a saccharide (esp. pref. xylose) as the base with (B) a polyphenol (e.g. tannin, flavone, flavonoid, etc., extracted from edible plants) and/or (C) a cyclodextrin, and, where appropriate, (D) at least one kind of substance selected from basic amino acids, basic peptides, vitamin E and lysozyme (esp. pref. protamine, having the highest deodorizing activity). The amounts of the components to be formulated are, based on 100 pts.wt. of the component A, as follows: B: 0.1-100 (pref. 1-5) pts.wt.; C: 10-200 (pref. ca.100) pts.wt.; and D: 1-10 pts.wt.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to deodorization of undesirable odors in foods.

[Conventional technology]

In recent years, as people's living standards have improved, interest in deodorizing undesirable odors (hereinafter simply referred to as odors) has increased from the living environment to food products. The current situation is that there is a demand for development. Among foods, the fishy odor of processed seafood products, processed livestock products, etc. directly affects the commercial value of the products themselves, and is a serious problem.

Conventionally, deodorization has been carried out using the following four mechanisms.

l) A method mainly based on sensitive deodorization.
This method utilizes the masking effect of spices. Particularly good examples are the addition of spices to meat products and the smoking of processed fish products, but unlike the removal of the original odor components, the odor of the masking component is directly imparted to the food, resulting in limited Only flavored foods can be produced, and odor components cannot be thoroughly deodorized due to the generation of odor components due to changes over time.

2) A method that mainly uses chemical deodorization.This method is undesirable because many of the main odor components are basic, so methods that use neutralization reactions with acids,
Items that use addition and polymerization reactions such as metazene, items that use condensation and chelate reactions such as chlorophyll, quaternary amine types, ion exchange reactions that use anion exchange resins, ozone, chlorine, and oxygen. There are various methods such as those using oxidation and hydrolysis reactions.

Chemical deodorization mainly involves decomposing odor components and changing them into other odors, or adding and polymerizing them to make them non-volatile.Many products have been used for this purpose up until now, but food Chemically synthesized products are the main ones, and there are still no natural products that are sufficiently effective. In addition, methods such as ion exchange and ozone are good temporarily, but there are problems in removing odor components due to changes over time.

3) Physical deodorization is the main method This method includes methods such as adsorption, absorption, coating, and inclusion of odor components, but as in 2), most of them are chemically synthesized products and are not suitable for food products. It is difficult to add to the system. Furthermore, even in the case of cyclodextrin, which can be added directly to food systems, the amount of addition is large (necessary, resulting in high prices), and odor components that have been encapsulated due to heating or addition of alcohol may come out of encapsulation and produce odors again. There are problems and we have not found sufficient effects.

4) Mainly biological deodorization This method includes sterilization for the purpose of suppressing odor components caused by bacteria, and methods that use bacteria to dull odor components, but the latter method only applies to food products. narrowly limited. Furthermore, in the former case, certain components cannot be removed from the beginning, complete sterilization is required, and conversely, there are problems such as the generation of other odors due to heating. As described above, a large number of deodorizing substances and methods have been discovered and used in the past, but there is no deodorizing agent for the fishy odor that is a problem especially in processed fish and livestock products. A deodorant that takes advantage of this has not yet been developed.

[Problem to be solved by the invention]

The present inventors have conducted intensive research in view of the above points, and have found that by appropriately blending polyphenols and cyclodextrins based on wMs, they can make use of the desirable flavor of foods, which was not possible with conventional methods, and eliminate undesirable odors. The inventors have discovered that it is possible to construct a deodorizing agent for food additives that is excellent in deodorizing food, and have completed the invention of a novel food deodorizing agent and method.

[Means for Solving the Problems] The food deodorizer and food deodorizing method of the present invention are summarized as follows.

1. A food deodorizer characterized by containing a mixture of sugars and polyphenols as its main ingredient.

2.11[, a deodorant characterized by having as a main component a blend of polyphenols and cyclodextrin.

3.1! A food deodorizer characterized by containing a mixture of II and cyclodextrin as a main component.

4. In addition to the above deodorant L2.3, a basic amino acid,
A food deodorizer that also enhances antibacterial properties and suppresses the production of odor components by bacteria by incorporating one or more substances selected from basic peptides, vitamin E, and lysozyme.

5. A method for extinguishing food, which comprises adding sugars and polyphenols to food either together or individually.

69. A method for deodorizing food, which comprises adding sugars, polyphenols, and cyclodextrin together or individually to food.

7. A method for deodorizing food, which comprises adding Nil and cyclodextrin to food together or individually.

8. Basic amino acids, basic bebutide, vitamin E,
A method for deodorizing food, which comprises further adding one or more substances selected from lysozymes, either together or individually.

Next, the substances to be blended as the deodorant of the present invention will be explained.

Although there are no particular limitations on the Ni species used in the present invention, representative examples of usable tR species, xylose, glucose, etc. can be used. Among them, xylose is particularly preferred. The xylose used in the present invention may be commercially available D-xylose, which is obtained by hydrolyzing wood containing a large amount of xylan with an acid and then purifying it with an ion exchange resin or the like. Of all the edible sugars, xylose has the property of being most susceptible to the Maillard reaction. In other words, it has the property of quickly reacting with ammonia and amines, which are the main components of fish and meat, by heating to produce nonvolatile melanoidin or change it into a desirable odor.

Examples of polyphenols used in the present invention include the following substances.

Examples of polyphenols, polyphenols extracted from edible plants.

An example of a manufacturing method for polyphenols extracted from edible plants is an extract obtained by extracting green tea leaves and stems with water, hot water, or a solvent such as ethanol, or a process in which the extracted powder is further purified. Become. The polyphenols obtained in this way contain tannins, flavones, flavonoids, etc., and these polyphenols quickly become non-volatile through bonding, condensation, polymerization, addition reaction, etc. with the -NH and -SR groups of odor components. Change it into a sexual substance.

The cyclodextrin used in the present invention is α.

It may be any type of component among β and T.

Moreover, the following can be mentioned as examples of basic amino acids and basic peptides used in the present invention.

Examples of basic amino acids and basic peptides include arginine, lysine, protamine, and polylysine. Among these, protamine is the most preferred because of its excellent deodorizing effect.

In the present invention, polyphenols are contained in an amount of 0.1 part to 100 parts, preferably 1 part to 100 parts of Iti among the above components.
parts to 5 parts, cyclodextrin from 10 parts to 200 parts,
It is preferable to blend around 100 parts.

Basic amino acids and basic peptides used in the present invention,
Vitamin E5 lysozyme is 1 part per 100 parts of xylose
~10 parts are mixed.

A food deodorizing method using the above-mentioned components is carried out by adding a mixture of the components to the food. In this case, each component may be added individually rather than in the form of a mixture. Even when each component is added individually, the same deodorizing effect as when they are added in the form of a compound can be obtained.

Next, the mechanism of action of the deodorizing effect of the deodorant of the present invention will be briefly explained using an example using xylose as the saccharide.

In the unheated state, odor components in food are quickly incorporated into cyclodextrin and react with polyphenols, and slowly react with xylose, and in the heated state, they are rapidly encapsulated by cyclodextrin and react with polyphenols. react to. Furthermore, melanoidin produced by reacting with xylose has antioxidative and antibacterial properties, and the more odor components there are, the more melanoidin there is, the stronger the antioxidative property, and it also suppresses the occurrence of oxidation.

Needless to say, if polyphenols and vitamin E are present together, their antioxidant power will be synergistically enhanced.

In this way, melanoidin produced by reacting with polyphenols and xylose can synergistically enhance the antibacterial activity of protamine and lysozyme.

In the present invention, as described above, by blending #1, polyphenols, cyclodextrin, protamine, lysozyme, etc. as described above, the inner components are made non-volatile, converted to a favorable odor, and the odor caused by oxidation is It is possible to make an unprecedented deodorant that can synergistically exhibit multiple functions such as preventing the generation of components (antioxidation) and preventing the generation of odor components by bacteria (antibacterial properties).

〔Example〕

Hereinafter, the present invention will be explained in more detail with reference to Examples.

However, the present invention is not limited to these Examples.

Example-1 The deodorant of the present invention shown in Table 1 was blended, and a Wiener sausage was made as a trial using the formulation shown in Table 2.

The trial production method is to put the meat into a silent cutter, perform a preliminary test, add all other ingredients and deodorants of each group, perform the test again, fill it into sheep intestines using a stuffer, and then heat at 90℃. The sample was boiled for 30 minutes. For sample evaluation, store the sample at 10°C.
Sensory tests were conducted over time.

The results are shown in Table 3. The results show that by adding the product of the present invention, the fishy odor of Vienna sausages was suppressed immediately after production, and the sausages had a good flavor, and at the same time, did not emit any strange odor during storage and had improved storage stability.

(Margins below this page) Table 2 Example 1 Combination table Table 3 Example 1 Test results evaluation Fishy odor: The fishy odor of additive-free products immediately after production was rated +++.

+It has a slightly less fishy odor than the Jumu additive product.

+ Less.

± Quite few.

-There is almost no fishy odor.

Strange odor: A rotten odor other than a fishy odor.

- There is no strange odor at all.

± is incredible.

10 It has occurred to some extent.

+There is a somewhat rotten smell.

+++ Completely smells of putrefaction.

Example-2 The first
The deodorants C, D, E, F, and G of the present invention shown in the table were added, and the same procedure as in Example 1 was carried out.

Further, as a comparative example, xylose, polyphenol, arginine, protamine, and cyclodextrin were added individually, and the same procedure was carried out. These blending ratios are shown in Table 4.

The results are shown in Table 5. The results show that by adding the product of the present invention, the flavor of the Vienna sausage was good not only immediately after production but also without producing any fishy odor or foreign odor until the number of viable bacteria exceeded 106 orders of magnitude. Products further containing one or more substances selected from basic amino acids, basic peptides, vitamin E, and lysozyme had improved storage stability.

(Margins below this page) Example-3 Among the deodorants listed in Table 1, C,
D, H, and I were added and stored in lOoC.Example-
The same procedure as 1 was carried out. The blending ratio is shown in Table 6.

The results are shown in Table 7. These results show that by adding the product of the present invention, the fishy odor of salted squid decreased from 1 day after addition.
Until the number of viable bacteria exceeded x106 order, no fishy odor or foreign odor was emitted, and the product had good flavor and improved storage stability.

(Left space on this page) Example-4 Among the deodorant formulations listed in Table 1 of Example-1, kA
, D, F, G, and H, each component in the formulation was added separately into the Wiener sausage in the same manner as in Example-1, and the addition method was different from the case of grinding in Example-1. A test was conducted to determine the deodorizing effect at different times. The amount of deodorant added is shown in Table 8. Moreover, the evaluation method was performed in the same manner as in Example-1. The test results are shown in Table 9, Example =
It was the same as 1.

(Margins below this page) This means that in the present invention, the effect is the same whether each component is added as a mixture or separately, and a fixed ratio of each component is added to the final food. This shows that sufficient deodorizing effects can be achieved by incorporating the ingredients.

〔Effect of the invention〕

As explained above, the present invention can deodorize the fishy smell of foods such as Wiener sausages, bring out the flavor of spices, and extend the shelf life, thereby extending the distribution period. It is an excellent food deodorizer and food deodorization method that can add value such as entering the long-distance market and reducing returned goods.

Furthermore, in addition to livestock meat products, the present invention can also make it possible to commercialize new foods that reduce or eliminate fishy odor to meet current market needs, such as seafood paste products and processed seafood delicacies. This is an excellent food deodorizer and food deodorizing method.

Claims (1)

[Claims] 1. A food deodorizer characterized by containing a mixture of sugars and polyphenols as a main component. 2. A food deodorizer characterized by containing a mixture of sugars, polyphenols, and cyclodextrin as the main ingredients. 3. A food deodorizer characterized by containing a mixture of saccharides and cyclodextrin as a main component. 4. Basic amino acids, basic peptides, vitamin E,
4. The food deodorizer according to claim 1, further comprising one or more substances selected from lysozyme. 5. A method for deodorizing food, which comprises adding sugars and polyphenols to food either together or individually. 6. A method for deodorizing food, which comprises adding sugars, polyphenols and cyclodextrin to food, either together or individually. 7. A method for deodorizing food, which comprises adding sugars and cyclodextrin to food either together or individually. 8. Basic amino acids, basic peptides, vitamin E,
A method for deodorizing food, which comprises further adding one or more substances selected from lysozyme either together or individually.