TW201722281A - Humectant, softener having water retaining property, and method for manufacturing said humectant and softener - Google Patents

Abstract

The present invention provides a humectant and a softener that are safe and capable of being stably supplied, and that, by being added to or immersed in a generic food product in which syneresis occurs during cooking or over a period of storage, exhibit strong water retention and softening effects. The present invention yields a humectant and a softener in which yeast-cell-wall digesting enzymes are reacted to a suitable extent with a yeast cell residue obtained by extracting yeast extract and the like is extracted from a yeast cell, the solid content is 10% by mass, the viscosity at 25 DEG C is 2000 mPa.s or more, the protein content per unit of solid content is 20% or more by weight, and the dietary fiber content is 20% or more by weight.

Description

Water retaining agent and softener having water retention property and manufacturing method thereof

The present invention relates to a water-retaining agent for foods and a softener obtained from a yeast cell residue.

In the processing of cooking, roasting, and frying, the meat and fish are prone to hardening due to water and fiber shrinkage. In addition, water droplets during the thawing of frozen foods, or water in the preservation of small dishes such as vegetables, meat, and fish, such as fried foods, may cause deterioration in taste and texture due to a decrease in juicyness and generation of small pores. It also becomes a cause of microbial contamination, which causes problems. In order to prevent such situations, various types of water-retaining agents and softeners for foods have been developed.

In the past, plant-based and animal-based protein materials such as egg white protein (Patent Document 1), whey protein (Patent Document 2), and soy protein (Patent Document 3) have been used for water-retaining agents for foods or water-repellent agents. Polyphosphate. However, animal protein materials have problems such as bird flu or BSE in recent years, and plant protein materials have problems such as poor weather, which may lead to problems of raw material supply and price instability. The odor characteristic of soybean protein also affects the taste of the added food (Patent Document 4). Further, since polyphosphate has an obstacle to calcium absorption due to excessive intake, it is avoided (Patent Document 5).

For other water-retaining agents or water-repellent agents, trehalose (Patent Document 6), gelatin (Patent Document 7), and carboxymethyl cellulose (patent) have been reported starting from various processed starches and polysaccharide-promoting polysaccharides. Literature 8) and so on. However, even in the case of the above method, there is a problem in that stability is supplied in the case where animal and plant resources are used as raw materials. Further, there are problems in that the production steps are complicated, or the strength of the water retaining agent is unsatisfactory.

In the method of softening meat and fish, a method using an enzyme such as a protease (Patent Document 10) or a method of increasing the hydration of meat by adding a pH adjuster to the acidity is generally known.

On the other hand, yeast contains a component such as a nucleic acid, an amino acid, or a peptide, and the extract is used as a raw material for glutathione which is a pharmaceutical product, or a yeast extract which is a natural seasoning, but is effectively utilized during extraction. The yeast cell residue of a large amount of by-products has become a problem.

The yeast cell residue after yeast extract extraction is mainly composed of polydextrose (glucan), mannan, mannoprotein, protein, lipid, and nucleic acid, and a water-repellent agent is reported in Patent Document 9. The yeast cell wall component obtained by subjecting the yeast extract residue extracted by the yeast extract to high pressure treatment as an active ingredient.

However, the above method utilizes a yeast cell wall obtained by highly refining the yeast cell residue, and it is still not known to use the yeast cell residue itself as a water retaining agent or a softening agent. [Prior Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Laid-Open Patent Publication No. JP-A No. 2011-254702 (Patent Document 3) JP-A-2011-254702 (Patent Document 4) JP-A-2007-274965 [Patent Document 5] WO 2012/060409 [Patent Document 6] Japanese Laid-Open Patent Publication No. Hei No. Hei. No. Hei. [Patent Document 9] JP-A-2002-153263 [Patent Document 10] JP-A-2014-158463

[Problems to be Solved by the Invention] The problem to be solved by the present invention is to provide a water-retaining agent for foods and a softener which is added or impregnated with a water-retaining agent for foods which are prone to water separation during conditioning or storage. , softener, can show high water retention, softening effect, and will not affect the taste of the added food. In addition, the water retaining agent and softening agent for the food need to be safe for the human body, and it is desirable to be a stable supplier. [Means for solving the problem]

As a result of intensive studies to solve the above problems, the inventors of the present invention found that water retention can be remarkably improved by appropriately reacting cell wall lysozyme with yeast cell residue. By adding it to foods, the water retention of the food can be improved and the water separation can be suppressed.

Further, the inventors of the present invention found that the meat and the fish medium are immersed in the aqueous solution containing the same, and the hardening of the meat and fish in the heat conditioning can be suppressed.

That is, the present invention relates to: (1) A water retaining agent for foods derived from yeast having a solid content concentration of 10% by weight and a viscosity of 2000 mPa·s or more in a mixed solution of 25 °C. (2) The water retention agent for foods according to (1), wherein the protein content is 20% by weight or more, and the dietary fiber content is 20% by weight or more. (3) A method for modifying edible meat, comprising adding a water retaining agent for foods according to (1) or (2) to the edible meat. (4) A method for producing a water-retaining agent for foods, which comprises the step of producing a water-retaining agent for foods according to (1) or (2), comprising the step of allowing cell wall lysozyme to act on yeast residue after extraction of the yeast extract. (5) The method for producing a water-retaining agent for foods according to (4), wherein the cell wall lysozyme is a polyglucose enzyme not containing a protease. [Effects of the Invention]

According to the present invention, the yeast cell wall lysozyme is allowed to act on the yeast cell residue obtained by extracting the yeast extract or the like from the yeast cell, so that the yeast cell residue has a specific viscosity, and the water retention property can be remarkably improved. Water retention agent. By adding the water retaining agent of the present invention to a food, the water retention of the food can be greatly improved, and the water leaving during the manufacturing process of the food, freezing, thawing, storage, and the like can be prevented. Further, by immersing the foodstuff in the water retaining agent of the present invention or adding the water retaining agent of the present invention, it is possible to suppress and soften the hardening of the food caused by the heat conditioning. Since the water retaining agent of the present invention has little taste or odor, it has little effect on the taste of the food.

Further, the bacterial residue obtained by extracting the yeast extract or the like can be used as a raw material, and then the bacterial residue itself can be used as a water retaining agent by a simple procedure. The bacterial residue of the round yeast or the brewer's yeast is accompanied by a by-product which is produced in large quantities for the production of the yeast extract or other active ingredients of the seasoning, and the present invention is effective in utilizing the residue of the yeast, thereby reducing the cost and the cost. The view of waste is extremely beneficial. In addition, compared with the case where animals and plants are used as raw materials, the risk of supply instability, price fluctuation, and quality change is low.

The invention will be specifically described below. The type of the yeast cell which can be used in the present invention in terms of the raw material can be dissolved by the yeast cell wall lysozyme. For example, it belongs to the genus Saccharomyces, Endomycopsis, Saccharomycodes, Nematospora, Candida, Torulopsis, and wine. A genus of the genus Brettanomyces, Rhodotorula, or the like, or so-called brewer's yeast, baker's yeast, sake yeast, and the like. Among them, Candida utilis or Saccharomyces cerevisiae, which has a lot of dietary experience, is particularly desirable.

The yeast cell residue of the present invention is obtained by extracting yeast extract or useful components by any one or more methods such as using hot water, an acidic solution, an alkaline solution, self-digestion, or mechanical pulverization for yeast. Residue. For example, "KR Yeast" manufactured by Xingren Life Science Co., Ltd. Such a residue is generally composed of polydextrose, mannan, protein, lipid, and nucleic acid as a main component, and it is presumed that it is a structurally complexed glucose, mannan, protein, and other components to form a complex and firmly bond. Knot.

In the method for producing the water retaining agent of the present invention, first, water is added to the yeast cell residue to prepare a bacterial cell suspension having a concentration of about 10% by weight of the dried cells. If necessary, a step of centrifuging the bacterial cell suspension to obtain a yeast cell residue, and adding water again to prepare a cell suspension having a concentration of about 10% by weight may be provided. The prepared bacterial suspension is adjusted to pH 5.5 or higher, and is preferably adjusted to pH 6.0 to 7.0.

Cell wall lysozyme is added to the bacterial suspension. The cell wall lysozyme used at this time is preferably a polyglucose enzyme which does not contain a protease. Specifically, it is a beta polyglucose "Denateam GEL" (manufactured by Nagase ChemteX Corporation) of Streptomyces, a beta polyglucose "Giltrase BRX" (manufactured by DSM Japan Co., Ltd.) of the genus Taloromyces, and the like, among which It should be "Denateam GEL".

Most commonly used cell wall lysozymes contain protease actives in the case of blends or impurities. If such cell wall lysozymes are used directly, the cell wall components obtained will be low in dietary fiber content. For example, "Tunicase FN" manufactured by Amano Enzyme Co., Ltd. is an enzyme preparation of a mixture of polyglucose and protease. When such a protease-containing enzyme preparation is used, it is required to act at a temperature or pH at which the protease in the enzyme preparation does not act. The amount of cell wall lysozyme added will be different depending on the yeast residue or enzyme of the raw material used. For the dry weight of the raw yeast residue, 4~200 units should be added per 100g, and it is better to add 20~60 units (unit). ).

After the addition of the cell wall lysozyme, the reaction is carried out at 50 ° C or higher, preferably 50 to 70 ° C, more preferably 55 to 65 ° C for 2 to 7 hours, preferably for 3 to 4 hours. The enzyme reaction time can be appropriately adjusted in accordance with the amount of lysozyme added to the cell wall and the yeast residue of the raw material. If the amount of enzyme added is too small, the reaction time is too short, which may cause insufficient enzyme reaction. On the contrary, if the amount of enzyme added is too long, the reaction time will be too long, which will cause the enzyme to overreact. In any case, it will become water retention or water retention. The effect is unsatisfactory.

The method for producing the water retaining agent of the present invention is carried out by adding an enzyme as described above, but depending on the type of yeast residue or enzyme used, there may be different reaction conditions. By adjusting the amount of the enzyme to be added and the reaction time, the composition after the enzyme reaction is in a state of 10% by mass of the solid component, and the viscosity at 25 ° C is 2000 mPa·s or more, preferably 3,000 mPa·s or more, more preferably 5000 mPa·s. The water retaining agent of the invention of the present invention can be manufactured. The measurement conditions of the viscosity are based on the methods described in the examples of the present invention.

Next, the enzyme after the enzyme reaction is deactivated by heat treatment at 90 ° C for 10 minutes or longer. The obtained composition can be directly used as a water retaining agent for foods, or can be dried to be a concentrate or powder to be used as a water retaining agent for foods. There are no restrictions on the method of drying and concentration.

The yeast water-retaining agent obtained by extracting the yeast extract as a raw material and the water-retaining agent for food obtained by the above method is mixed with water in a state of 10% by weight of the dry solid component or in the case of a powder to form a dry solid component 10 When the mixture is a mixture of the weight %, the viscosity at 25 ° C is 2000 mPa·s or more, preferably 3,000 mPa·s or more, and more preferably 5000 mPa·s or more. Further, the protein content in the dried product is 20% by weight or more, preferably 40% by weight or more, and the dietary fiber content is 20% by weight or more, preferably 25% by weight or more.

The water retaining agent of the present invention obtained by the above method can be used as a softener or a modified method having an effect of suppressing hardening due to heating of edible meat such as meat, processed meat, and fish. The water-retaining agent of the present invention may be used in the form of the edible meat and the method of conditioning according to the applicable edible meat and conditioning method, and the water-retaining agent of the present invention may be used without particular limitation. For example, there is a method of directly adding the water retaining agent of the present invention before heating, a method of mixing with other seasonings, and the like. [Examples]

The invention will be described in detail below by way of examples. However, the present invention is not limited to the following aspects.

<Method for Measuring Protein Content> In the present invention, a hydrolysis method is used for measuring the protein content contained in the water retaining agent. The sample of the water retaining agent was pretreated, and after 6N hydrogen chloride was hydrolyzed at 110 ° C for 24 hours, it was determined by a fully automatic amino acid analyzer (manufactured by Hitachi, Ltd.).

<Method for Measuring Food Fiber Content> The food fiber content of the water retaining agent is determined by a hydrolysis method. The sample of the water retaining agent was hydrolyzed at 110 ° C for 3.5 hours with 1N sulfuric acid and neutralized, and then the mannose and glucose which are hydrolyzed products were measured in a liquid chromatograph, and the food was obtained by converting to polydextrose and mannan. Fiber content. The detection was carried out using an RI detector, the separation column was SP810 (Shodex), and the mobile phase was ultrapure water.

<Method for Measuring Viscosity> The viscosity of a sample such as a water retaining agent is a b-type viscometer (manufactured by Toki Sangyo Co., Ltd., TVB-15M viscometer). The sample was adjusted to 10% by weight and 25 ° C, and the appropriate rotor was used for the viscosity range, and the number of rotations was measured at 30 rpm, and the viscosity after the start of the rotation was measured.

<Method for Measuring Water Retention Rate> The water retention rate of a sample such as a water retention agent is measured by the following method. The sample was suspended in water to 10% by weight, and a 1 to 1.5 mL capacity microcentrifuge tube (Eppendorf tube) was added, centrifuged at 2000 × g RCF for 1 minute, and then the microcentrifuge tube was inverted and left to stand for 10 seconds. Leaving water. The water retention rate of the sample was calculated from the weight of the solid component in the microcentrifuge tube before centrifugation and the weight of the solution in the microcentrifuge tube after centrifugation by the following formula. Water retention rate (%) = (solution weight / solid component weight after centrifugation) × 100

<Example 1> 1 kg of yeast yeast "KR yeast" (manufactured by Xingren Life Science Co., Ltd.) after extracting a high-protein Candida extract was suspended in water to 10% by mass, and then adjusted to 60 ° C and pH 6.5. 1 g of cell wall lysozyme ("Denateam GEL" manufactured by Nagase ChemteX Corporation) was added and the enzyme was allowed to act for 3 hours. Subsequently, the mixture was heat-treated at 90 ° C for 15 minutes, and then dried and pulverized to obtain the water-retaining agent for foods of Example 1. The water retaining agent has a viscosity of 10% by weight and a viscosity of 25 ° C of 5700 mPa·s (rotor: M4). The protein content in the dried product was 57% by weight and the dietary fiber content was 21% by weight. Further, the water retaining agent for the food retaining agent has a water retention ratio of 995.5%.

<Example 2> A water-retaining agent for foods of Example 2 was obtained in the same manner as in Example 1 except that the cell wall lysin action time in Example 1 was changed to 7 hours. The water retaining agent had a viscosity of 10% by weight and a viscosity of 25 ° C of 3,200 mPa·s (rotor: M4). Further, the water retaining agent for the food retaining agent has a water retention ratio of 804.8%.

<Comparative Example 1> A water-retaining agent for foods of Comparative Example 1 was obtained in the same manner as in Example 1 except that the amount of the cell wall lysozyme added in Example 1 was changed to 10 g. The water retaining agent had a viscosity of 10% by weight and a viscosity of 25 ° C of 1100 mPa·s (rotor: M3). In addition, the water retention rate was 232.2%.

<Comparative Example 2> As a result of measuring the viscosity of KR yeast which is the raw material of the water-retaining agent for foods of Example 1, the viscosity at 10% by weight and 25 °C was 60 mPa·s (rotor: M1). In addition, its water retention rate is 427.5%.

<Comparative Example 3> As a result of measuring the viscosity of the water retaining agent derived from yeast sold by another company, the viscosity at 10% by weight and 25 ° C was 60 mPa·s (rotor: M1). In addition, its water retention rate is 600.5%.

<Comparative Example 4> The water retention rate of the present invention was replaced by egg white protein, soy protein, whey protein, potato starch, and potato starch, and the water retention rate was 75.1%, 771.5%, 65.6%, and 174.7, respectively. %, 195.4%. The water retention rate evaluation results are shown in Table 1.

【Table 1】

As shown in Table 1, the water retention rate of the water retaining agent of Example 1 was 995.5%, and the water retention ratio of the water retaining agent of Example 2 was 804.8%, and almost all of the water was retained in the present measurement method. These values were significantly higher than the water retention rate of 430% of the yeast cells before the enzyme treatment of Comparative Example 2. In Comparative Example 1, the water retention rate was 232.2%, which is an example in which the amount of the enzyme acting on the yeast cells was excessive. The water retention rate of Example 1 and Example 2 of the water retaining agent of the present invention is higher than that of the water retaining agent derived from yeast of the other companies of Comparative Example 3, egg white protein of Comparative Example 4, soy protein, whey protein, potato starch, and cassava The water retention rate of any of the starches. Further, as shown in Fig. 1, a photograph of the water-retaining agent of Example 1 of the present invention and the yeast residue of Comparative Example 2 after 10 minutes of mixing with a solid content:water at a weight ratio of 10:90 was obtained. The water retaining agent of Example 1 retained almost all of the water, but the yeast residue of Comparative Example 2 produced precipitation, and the difference in water retention was apparent.

<Softening effect of chicken breast> Making salt: granulated sugar: water: dextrin: The pickling liquid of the food-retaining agent of Example 1 in a weight ratio of 5:2:88.6:2.4:2. The skin, fat, and gluten of the commercially available chicken breast were removed and the weight was measured. One half of the weight of the chicken breast was added to the pickling liquid, and the bag was marinated for 1 night in the degassed bag. After pickling, the pickling liquid was removed and heated in a bag after degassing at 90 ° C for 30 minutes.

<Comparative Example 5> The softening test was carried out by changing the pickling liquid of chicken breast to the salt: sugar: water: dextrin weight ratio of 5:2:88.6:4.4.

<Comparative Example 6> Changing the marinade of chicken breast meat to salt: Sugar: Water: Dextrin: The weight ratio of the meat softener "UPMEAT A" made by MCFS was 5:2:88.6:3.4:1. Softening test.

<Comparative Example 7> Changing the marinade of chicken breast meat to salt: Sugar: Water: Dextrin: The weight ratio of the brewing seasoning "AJIUP YAWARAKANIKU JIMAN" made by MCFS company was 5:2:82.6:4.4:6 to carry out the softening test. .

<Measurement of breaking strength of chicken breast> The portion near the center of the chicken breast after conditioning was cut into a thickness of about 2 cm, and a breaking strength test was carried out. The breaking strength was measured using a creep meter (RHEONER II CREEP METER RE2-33005S, manufactured by Yamato Electric Co., Ltd.) under the following conditions. Among them, 3 pieces of chicken breast meat were used for 1 test area, and 5 pieces of chicken breast meat were measured. Plunger diameter: 5mm Compression speed: 1mm/sec Temperature: 25°C

The nearly central portion of the conditioned chicken breast was cut into a square of about 1 cm, and a panelist evaluated the function with 10 panelists. The sample name was hidden so that the taster chewed Example 1, Comparative Example 5, Comparative Example 6, and Comparative Example 7, and ranked according to the feeling of softness.

The ratio of the breaking load and the strain at break of Comparative Example 5 which is the control zone is shown in Fig. 2 as a result of the measurement of the breaking strength of chicken breast. Since the values of the breaking load and the strain at break of the water retaining agent of Example 1 were smaller than those of the control zone, it was found to be easy to enter and soft to the mouth. In Comparative Example 6 and Comparative Example 7, since the values of the breaking load and the strain at break were smaller than those of the control zone as in Example 1, it can be said that it was soft.

In the examples of the present invention, the results of the functional test were carried out by the samples obtained by the softening test, and the softness evaluations were ranked as Comparative Example 6, Example 1, Comparative Example 7, and Comparative Example 5. Example 1 can be exemplified by evaluation of smoothness, juicyness, and no odor or odor. The water retaining agent of Example 1 had the same effect as a commercially available meat softening agent. [Industrial use]

The water-retaining agent for foods of the present invention can be used for addition to various processed foods, such as frozen foods, refined products of fish or meat, flours for fry, and the like. In this way, it exhibits a better water retention effect than other protein materials and starch materials, and can prevent water separation during the conditioning or storage period of the food, thereby preventing the quality from falling.

In general, when the food softens the enzyme, the reaction rate of the enzyme changes depending on the pH or pickling temperature and time of the food, and it can be said that it is difficult to adjust the softening effect. The pH adjuster also limits the foods that can be used because of the pH of the food. On the other hand, the water retaining agent for foods of the present invention prevents the meat from leaving the water because of the excellent water retaining effect, and it is considered that it is insoluble and prevents the fibers of the meat from shrinking and hardening due to water, regardless of the pH or pickling of the food. A certain softening effect can be obtained at temperatures.

[Fig. 1] is a photograph comparing water retention. The left side is the water retaining agent of the present invention (manufactured in Example 1), and the left side is the yeast extract residue (used in Comparative Example 2) before the action of the enzyme, and the solid component: water is mixed at a weight ratio of 10:90. And the winner. [Fig. 2] is a graph comparing the breaking strength of chicken breast.

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Claims (5)

A water retaining agent for foods, which is derived from yeast and has a solid concentration of 10% by weight, and has a viscosity of 2000 mPa·s or more in a mixture of 25 ° C. The water-retaining agent for foods according to claim 1, wherein the protein content is 20% by weight or more, and the dietary fiber content is 20% by weight or more. A method for modifying edible meat, characterized in that a water-retaining agent for foods as claimed in claim 1 or 2 is added to the edible meat. A method for producing a water-retaining agent for foods, which is a method for producing a water-retaining agent for foods according to claim 1 or 2, which comprises the step of allowing cell wall lysozyme to act on yeast residue after extraction of yeast extract. The method for producing a water-retaining agent for foods according to claim 4, wherein the cell wall lysozyme is a polyglucose enzyme not containing a protease.