JP2002058438A - Food additive and method for treating food material or food product using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food additive containing pyroligneous acid, capable of improving food taste and palate feeling and fully exerting the effect of improving and maintaining food quality. SOLUTION: This food additive consists of a mixture of pyroligneous acid and an alcohol-based fermented seasoning (Mirin (glutinous rice mine) type). By adding and using the above food additive in cooking a food material, the resulting food product can further be improved in quality, and the like, and improved in taste and palate feeling without impairing the nature of the food material, thus maintaining and improving food quality.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food additive containing a wood vinegar liquid, and more particularly to the processing of cereal flour such as rice, wheat, buckwheat, confectionery and the like, and the use of hydrated food such as pickles, vegetables, fish and meat. The present invention relates to a food additive added at the time of processing food ingredients.

[0002]

2. Description of the Related Art Heretofore, there has been little chemical research on the structure and function of water used for drinking water and cooking water. Nemethy and H.M. A. She
At present, it is only proposed by rega et al.

[0003] In recent years, interest in health-oriented foods has been increasing in Japan, and water purifiers and ion water purifiers for removing trace amounts of organic substances and chlorine in water for drinking water have become widespread. Water is widespread.

[0004] On the other hand, attempts to use tap water, which is generally used as cooking water, as cooking water suitable for food processing include electronic water, ceramic-treated water and wood vinegar, but electronic water and ceramic-treated water maintain their properties for a long time. There are drawbacks that are difficult to do.

[0005] In addition, wood vinegar may be used as it is or subjected to high-voltage treatment. However, the effect of improving the taste and texture and maintaining and improving the quality without impairing the essence of the food ingredients inherent in the wood vinegar is provided. Has not been fully demonstrated. Therefore, a new study is needed to dramatically improve these effects with wood vinegar.

[0006]

Generally, in order to maintain the taste and quality of foods and extend the shelf life, foods are refrigerated or frozen or stored in vacuum packs or cans. I have. In order to protect foods, various chemical substances for preventing various microorganisms, preventing oxidation or preventing discoloration are added. However, even if these measures are taken, the quality keeping time of the food cannot be extended, and it is desired to further extend the quality keeping time of the food.

Accordingly, an object of the present invention is to focus on wood vinegar,
A food additive using wood vinegar, which enhances the taste and texture of wood vinegar without sacrificing the essence of the ingredients or foods that wood vinegar is supposed to have. To provide an agent.

[0008]

SUMMARY OF THE INVENTION In order to achieve the object of the present invention, we have focused on the fact that wood vinegar has the property of improving the function of water which occupies most of the foodstuff, i.e., cooking water. Was piled up. As a result, there is an example of using wood vinegar to improve the function of cooking water, but as a result of studying on the assumption that there is a substance that dramatically improves the properties of this wood vinegar, we have found that Found that the ingredients (mirin type) markedly enhance the properties of wood vinegar, and the use of this mixed and adjusted liquid during cooking of foodstuffs further impairs the essence of foodstuffs or foods, such as further improving the quality of foodstuffs and the like. It has been found that the taste and texture can be improved without any problems and the quality can be maintained and improved. In addition to mirin, sake fermented seasonings include sake,
There are cooking liquor and wine, but among them, mirin type is desirable.

The present invention has been completed by discovering that fermented alcoholic seasoning (mirin type) is a substance that dramatically improves the characteristics of wood vinegar. The wood vinegar is cooled and collected under limited temperature control for the combustion gas generated in the process of producing charcoal from hardwood (cod, oak, etc.) according to the usual method, and the oil component and tar component are separated and removed, followed by aqueous solution It is a transparent liquid obtained by repeating distillation several times under precise temperature control.

[0010] The fermented sake fermented seasoning found in the course of the study of the present invention is of the mirin type obtained by fermentation brewing and contains alcohol, sugars, amino acids and salts. The alcohol concentration should be between 8% and 14%, preferably about 12%. Saccharides are mainly composed of glucose and have a concentration of 30% to 60%, preferably about 45%. Amino acids are rich in glutamic acid, and the concentration is about 2% to 6%, preferably about 5%. Salts are mainly salt, and the concentration is about 1% to 3%, preferably about 2%. Further, the mixing ratio of the fermented spirit seasoning and the wood vinegar liquid is preferably such that the ratio of the fermented spirit seasoning is higher, and the content of the fermented spirit seasoning is about 50% or more, preferably 99%.
The higher the better.

The preparation of the wood vinegar with the fermented spirit seasoning (mirin type) is not particularly limited, but a 1% wood vinegar solution added to the alcohol fermented seasoning (mirin type) solution is used as the adjusted stock solution. It is desirable to do. Further, according to the purpose, it is preferable to dilute this adjusted stock solution to a necessary concentration with tap water or the like used for cooking. The water used for processing the food is generally tap water, and the mixing ratio with the food additive cannot be determined unconditionally depending on the type and amount of the food used. That is, this amount is determined according to the raw material and type of the processed food, the mixing ratio can not be specified because it is determined according to the purpose, but to improve the taste and texture without impairing the essence of the food or food, to maintain and improve the quality As a rough guide to fully demonstrate the effect, for the ingredients to cook,
It is advisable to add the above-mentioned adjusted stock solution in an amount of 5% to 1% of the weight (volume) of the food material.

In the present invention, the food additive may be a grain flour,
The present invention also includes a food or food processing method characterized by processing by adding to food or food such as pickles, vegetables, fish, and meat.

[0013]

[Function] Until now, the characteristics of wood vinegar with little theoretical basic data have been clarified and, furthermore, a search for substances that dramatically improve the characteristics has been widely conducted. As a result, it is remarkable for sake fermented seasoning (mirin type). The following is a description of what has been found to be effective.

Regarding the remarkable properties of wood vinegar, except for the fact that much research has been conducted on the components thereof, there are few theoretical basic data on the properties and the credibility of the properties is poor at present. We conducted research on the properties of this wood vinegar solution and at the same time searched for substances that dramatically improved the properties.As a result, we gained new insights and obtained results that would provide superior results in food processing applications. Was found to be.

It is known that one of the properties of wood vinegar is that it has the property of subdividing large clusters of water (molecular populations) into smaller clusters. Taking advantage of this property, wood vinegar has been conventionally added to cooking water and used for food processing. However, wood vinegar has a strong smell, and its use concentration cannot be increased. Therefore, the use amount is limited, and the above properties may not be sufficiently exhibited.

In order to solve these problems, we have discovered a fermented alcoholic seasoning (mirin type) as a substance that dramatically improves the properties of wood vinegar, and demonstrate its excellent effect on foodstuffs or food processing. I found it. Figure 1 is a 500MHz effects alcoholic fermented seasoning dramatically improve its effect and water clusters subdivision effect of wood vinegar (mirin type) ^{1
It is shown by 7} O-NMR (nuclear magnetic resonance) measurement. The NMR equipment is 500 MHz, A manufactured by JEOL Ltd.
Using LPHA, the resonance frequency was 67.70 MHz.

As shown in FIG. 1, tap water for general cooking is used.
^{The full} width at half maximum in the ¹⁷ O-NMR measurement was 83 Hz (FIG. 1).
(A)). When ¹⁷ O-NMR was measured when a trace amount of wood vinegar was added to tap water for general cooking, the half-value width was reduced to 58.6 Hz (FIG. 1 (b)), indicating that the cluster was slightly smaller. Is shown. Next, in ¹⁷ O-NMR measurement when a trace amount of wood vinegar solution and sake fermented seasoning were respectively added to tap water for general cooking, the half width was 4%.
8.8 Hz (FIG. 1 (c)), which is significantly reduced.
Doubled.

[0018] However, in the case of adding only the sake fermented seasoning,
The half value width of the tap water by ¹⁷ O-NMR measurement is 78.9 Hz.
And the effect of subdividing the cluster was very low. Therefore, the results shown in FIG. 1 (c) show that the water cluster refinement effect of the wood vinegar solution has been dramatically improved due to the synergistic effect with the alcoholic fermented seasoning.

The fragmentation of the water cluster by the addition of the wood vinegar solution and the alcoholic fermented seasoning activates the molecular motion of water, and allows the water-containing food or food tissue to penetrate deep into the food tissue to bind the bound water to the food tissue. Since it is formed and hard to separate from water, it is considered that it plays a large role in water retention, freshness maintenance, and antioxidation of food or food.

We next paid attention to the effect of reducing the oxidation-reduction potential of wood vinegar. That is, after adding wood vinegar to tap water,
When the oxidation-reduction potential was measured by the platinum electrode method, the apparent oxidation-reduction potential was lowered, indicating that the wood vinegar solution had a reducing action. Further, it was found from the results of measurement by the ortho-tolidine method that the wood vinegar solution had a remarkable action of removing free residual chlorine in tap water.

[0021] In addition, the sake fermented seasoning (mirin type) was quantitatively added to these effects of the wood vinegar solution, and the effect was measured. As a result, both the oxidation-reduction potential and the free residual chlorine showed a weak decrease. From these results, it was newly found that the sake fermented seasoning (mirin type) acts cooperatively on the effect of lowering the oxidation-reduction potential and the effect of removing free residual chlorine of the wood vinegar solution without inhibiting them.

The results are shown in FIGS. 2 and 3. The characteristics of wood vinegar liquid containing sake fermented seasoning (mirin type) such as the small clustering of these water molecules, the reduction of the redox potential of wood vinegar, and the removal of free residual chlorine are important for processing food products containing water and foods. It plays a major role in preventing and improving the quality of keeping freshness.

As described above, the food additive of the present invention is a product in which the characteristics of the conventional wood vinegar are dramatically improved by the action of the fermented alcoholic seasoning (mirin type). The food additive of the present invention is added at the time of processing food or food containing water, so that compared with the conventional example of adding only the wood vinegar solution due to the above-described characteristics, the use of the food additive of the present invention makes cooking water Penetrates evenly and deeper into foods and foods, increases the amount of bound water in the tissue and makes it difficult for water to separate, thereby maintaining water retention and exerting a freshness retaining effect. In addition, the food additive of the present invention has a reducibility of a food or food due to an action of lowering the oxidation-reduction potential, and can prevent the oxidation reaction of the food or food and maintain the quality of the food or food for a long period of time. Furthermore, the food additive of the present invention can prevent the oxidation of foods and foods, maintain freshness, and maintain and improve the quality without impairing the taste and texture by removing free residual chlorine of tap water used for cooking. .

[0024]

Embodiments of the present invention will be described below. The food additives of the following examples were prepared by adding 1% by volume of wood vinegar to mirin, a fermented alcoholic seasoning, and used as a stock solution for dilution. Further, for comparison, a 1% by volume of wood vinegar was added to distilled water as a diluent stock solution. The wood vinegar used was produced by the following procedure according to a conventional method.

That is, the combustion gas emitted during the production of charcoal charcoal is cooled under temperature control, and the collected liquid is allowed to stand for several weeks. The liquid after the standing was separated into oil, tar and water, and the aqueous solution was fractionated to obtain a crude wood vinegar liquid. Next, the crude wood vinegar liquid obtained by repeating distillation at a relatively low temperature under reduced pressure several times was used as a purified wood vinegar liquid.

The alcoholic fermented seasoning (mirin type) used had 14% alcohol, 46.7% total sugar, 2.6% amino acids, 2.2% salt, and pH 5.8.

Example 1 An example of using the above-mentioned food additive of the present invention will be described in the following rice cooking example. During the actual cooking of rice, mix the rice and water and add the diluent stock solution of the above food additive in an amount of 1% to the weight of rice,
The cooked rice was used as a test plot. In addition, 1% of the diluted stock solution of the above wood vinegar was added and cooked with rice as a control group. The amount of water to be added varies somewhat depending on the type and use of rice, but it is better to add 5 to 15% larger than before. This is because the above-mentioned food additive of the present invention increases water permeability due to an increase in food permeability and bound water.

The cooked rice can be cooked more than conventional ones, so that plump and delicious rice can be produced. Even when these freshly cooked rices are frozen and stored, they do not have a feeling of dryness after thawing than conventional products, and can be made into delicious rice while maintaining quality.

The food additive group of the present invention (group A) is as follows:
The test was divided into two groups, a comparison group (group B) and a wood vinegar solution.
That is, each 5.6 kg (4 sho) of white rice is put in water temperature 25
Immersed in tap water at ℃ for 20 minutes, added a certain amount of water after each immersion, cooked rice, and compared the results such as finish, taste, texture, quality after freezing and thawing, Table 1,
2 and 3 show.

[0030]

[Table 1] From Table 1, Group A to which the food additive of the present invention was added and B of the control product
When the groups were compared, the weight after cooking was clearly increased in the group A. This indicates that the effect of the food additive of the present invention clearly increased water retention.

[0031]

[Table 2] The numbers in Table 2 indicate the taste, texture, properties, and the like of cooked rice of the food additive group A of the present invention and the control product group B by 10 monitors, and represent the number of persons. As can be seen from the results in Table 2, the A group did not lose taste and stickiness over time as compared to the B group, and showed a clear prolonging effect of the shelf life.

[0032]

[Table 3] The numbers in Table 3 are rice cooked examples of the food additive group A of the present invention and the control group B group by the monitor of 10 persons as described above,
After 3 weeks and 6 weeks of freezing, the mixture was naturally thawed, and its texture and passet feeling were examined. As a result, in Group A, the taste was maintained, the passet feeling was low, and the freshness was maintained in any period.

Example 2 As an example of using the food additive of the present invention, a production example of bread will be described below. As the test liquids for the food additive group (Group A) and the control group (Group B) of the present invention, diluted stock solutions prepared respectively according to the method of Example 1 were used.

After adding 1% by weight of each diluted stock solution to 1 kg of each flour of each of the groups A and B, and adjusting,
Bread was produced in the usual way. Both breads were stored under the same conditions and their properties were measured over time. The results are shown in Table 4.

[0035]

[Table 4] In the results of Table 4, the group A of the food additive of the present invention is delicious,
The stickiness, softness, and shelf life were superior to the target B group. This result shows that the food additive of the present invention has excellent properties such as penetration into food, affinity, water retention, and formation of a large amount of bound water in deep portions with proteins such as gluten, thereby maintaining the quality. .

[0036]

The food additive of the present invention is rice, wheat, buckwheat,
When processing foodstuffs by adding it to foodstuffs such as pickles, vegetables, fish, meat, etc. during processing of cereal flour such as confectionery and its water-containing ingredients, the properties of the food additives, that is, permeability and water retention by subdividing large clusters of water The antioxidant action, the action of removing free residual chlorine in tap water, etc. can significantly improve the quality of cooked foods that could not be obtained by conventional methods, and the economic effect of adding commercial value is very large.

[Brief description of the drawings]

FIG. 1 shows the effect of wood vinegar liquid on the fragmentation of water clusters and the effect of fermented seasoning (mirin type) on 500 MHz ¹⁷ O
-It is the graph shown by the measurement of NMR (nuclear magnetic resonance).

FIG. 2 is a graph showing the effect of reducing the oxidation-reduction potential (measured by a platinum electrode method) of tap water and the effect of sake fermentation seasoning (mirin type) by wood vinegar.

FIG. 3 is a graph showing the effect of removing free residual chlorine (measured by the ortho-tolidine method) of tap water using a wood vinegar solution and the effect of a fermented alcoholic seasoning (mirin type).

Claims (3)

[Claims] 1. A food additive of a wood vinegar solution, wherein a wine fermented seasoning is mixed with the wood vinegar solution. 2. The food additive according to claim 1, wherein the mixing ratio of the fermented spirit seasoning is 50% or more. 3. A food or food processing method comprising adding the food additive according to claim 1 to a food or food and processing the food or food.