Processed food manufacturing method

Abstract

To provide an easy method of producing a processed food, the method capable of promoting browning of vegetables such as onion.SOLUTION: A method of producing a processed food includes: a first step of adding inulinase to a vegetable including inulin; a second step of subjecting the vegetable to react with the inulinase; and a third step of heating the enzyme-processed vegetable after being subjected to react with the inulinase. In the method of producing the processed food, the vegetable including the inulin is at least one kind selected from burdock, onion, and garlic.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for manufacturing processed foods.

Background Art

[0002] Patents related to the manufacturing method of sautéed onions are disclosed. For example, Patent Document 1 discloses a method in which water is added to onions, heated and extracted under predetermined conditions, and then the obtained extract is concentrated and sautéed together with onion solids. Patent Document 2 discloses that by sautéing onions with the water content and water evaporation rate of onions set to predetermined values, high-quality sautéed onions with an unprecedented excellent sweetness and no bitterness or astringency can be obtained.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Disclosure of the Invention

Problems to be Solved by the Invention

[0004] The inventions described in Patent Documents 1 and 2 are both characterized by the heat treatment conditions of onions. However, the invention of Patent Document 1 has a problem that the operation method is complicated, and the invention of Patent Document 2 has a problem of improving the sweetness of onions. In addition, neither of the two patent documents describes anything about the browning of sautéed onions.

[0005] Therefore, an object of the present invention is to provide a simple method for manufacturing processed foods that can promote the browning of vegetables such as onions. Another object of the present invention is to provide a method for manufacturing processed foods that can promote the browning of vegetables such as onions and improve the amount of oligosaccharides. [Means for solving the problem]

[0006] The inventors of this invention discovered that by reacting vegetables with enzymes, the amount of monosaccharides and oligosaccharides can be increased, and by utilizing these monosaccharides and oligosaccharides, browned processed foods can be efficiently produced, thus completing the present invention.

[0007] (1) A method for producing processed food, comprising: a first step of adding inulinase to vegetables containing inulin; a second step of reacting the vegetables with the inulinase; and a third step of heating the enzyme-treated vegetables after they have been reacted with the inulinase. (2) The method for producing the processed food according to (1), wherein the vegetable containing inulin is at least one selected from burdock, onion, and garlic. (3) A method for producing the processed food according to (1) above, wherein the inulinase is derived from at least one selected from Talaromyces amestorchia, Penicillium perprogenum, Aspergillus niger, Cliberomyces marxianus, and Bacillus circulans. (4) A method for producing a processed food according to (1), wherein the reaction temperature in the second step is in the range of more than 0°C to 70°C. (5) A method for producing a processed food according to (1) or (2) above, wherein the reaction time in the second step is within the range of 10 minutes to 48 hours. (6) A method for producing a processed food with an increased amount of oligosaccharides, comprising the first step of adding inulinase to a vegetable containing inulin, and the second step of reacting the vegetable with the inulinase. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a simple method for producing processed foods that can accelerate the browning of vegetables such as onions. Furthermore, the present invention provides a method for producing processed foods that can increase the amount of oligosaccharides. By increasing the amount of oligosaccharides, it is possible to accelerate the browning of vegetables such as onions. [Brief explanation of the drawing]

[0009] [Figure 1] This is a photograph of the appearance of a browned onion. [Figure 2] This is a photograph of the appearance of browned garlic. [Modes for carrying out the invention]

[0010] The method for producing processed food according to the present invention comprises three steps: a first step of adding inulinase to vegetables containing inulin; a second step of reacting the vegetables with the inulinase; and a third step of heating the enzyme-treated vegetables after the reaction with the inulinase. This allows for the production of browned processed food. Furthermore, it is possible to produce processed food with an increased amount of oligosaccharides. Inulinase can be either liquid or solid. The enzymatic reaction will proceed regardless of which form is used. Liquid inulinase can homogenize the enzymatic reaction with vegetables. Solid inulinase allows the solid-liquid separation step described later to be omitted. If the inulinase used in the second step is a liquid, it is preferable to include a solid-liquid separation step between the second and third steps to separate the enzyme-treated vegetables from the inulinase solution. This shortens the heating time in the third step. It is not necessary to completely separate the enzyme-treated vegetables from the inulinase solution in the solid-liquid separation step. The water contained in the inulinase solution evaporates in the third step.

[0011] By performing the first and second steps, at least one of a monosaccharide or oligosaccharide is released from the inulin-containing vegetable. The released monosaccharides or oligosaccharides are present inside and on the surface of the enzyme-treated vegetables. When inulinase is a liquid, the monosaccharides or oligosaccharides released from the vegetables are contained inside or on the surface of the enzyme-treated vegetables and in the inulinase solution. By performing a solid-liquid separation process, monosaccharides or oligosaccharides can be made present inside and on the surface of the enzyme-treated vegetables. Processed foods made by heating enzyme-treated vegetables undergo browning. Even when using liquid inulinase, there is no significant difference. The reason for browning is the Maillard reaction between the released monosaccharides or oligosaccharides and the amino acids contained in the enzyme-treated vegetables, and the caramelization reaction due to the reaction between the released monosaccharides or oligosaccharides. The browning of the processed food obtained in the present invention is mainly due to the Maillard reaction. After the second step, the enzyme-treated vegetables undergo browning depending on the temperature. Even at room temperature, the enzyme-treated vegetables gradually brown, but the heating temperature in the third step promotes the Maillard reaction. Even after the third step, the processed food gradually browns.

[0012] <The first step> The first step is a step of adding inulinase to vegetables containing inulin.

[0013] (Inulin) Inulin has a structure in which one molecule of glucose is bonded to one end of a fructose polymer. The number of fructose molecules constituting the fructose polymer is not particularly limited, but is, for example, about 2 to 140. The vegetables containing inulin in the present invention only need to contain inulin, and there are no restrictions on the type of vegetables, the content, the shape of the vegetables, etc. As the vegetables containing inulin, for example, one or more selected from Jerusalem artichoke, chicory, burdock, onion, garlic, etc. can be used.

[0014] It is preferable to shred the vegetables containing inulin. In addition to the surface of the vegetables, inulinase penetrates into the interior, making it easier to decompose inulin, so that sugars and oligosaccharides are released. The shape of the shredded vegetables is not limited. The thickness of the shredded vegetables is preferably in the range of 0.1 mm to 10 cm, more preferably in the range of 0.2 mm to 8 cm, and even more preferably in the range of 0.3 mm to 6 cm.

[0015] (Inulinase) The addition amount of inulinase added to the wild vegetables is preferably in the range of 0.01 to 500 unit / g, more preferably in the range of 0.1 to 100 unit / g, still more preferably in the range of 0.5 to 50 unit / g, and particularly preferably in the range of 1 to 25 unit / g. By setting it within this range, oligosaccharides or saccharides can be released from the inulin contained in the wild vegetables. The addition amount of inulinase is preferably within the above range whether it is solid or liquid. Solid inulinase and liquid inulinase may be used in combination.

[0016] Inulinase may be either endo-type or exo-type. The exo-type is sometimes called invertase and acts on the bond between glucose and sucrose. For the purpose of increasing the oligosaccharides contained in processed foods, it is preferable to use endo-type inulinase. When promoting the browning of processed foods, exo-type inulinase may be used together with endo-type inulinase.

[0017] The origin of the inulinase to be added is not particularly limited, but enzymes derived from plants or microorganisms can be used. Inulinase derived from microorganisms is preferable because it can be produced stably. Examples of microorganisms that produce inulinase include, for example, the genera Talaromyces, Penicillium, Aspergillus, Kluyveromyces, Bacillus, Streptomyces, Arthrobacter, etc. Among these, the genera Talaromyces, Penicillium, Aspergillus, Kluyveromyces, and Bacillus are preferable. More specifically, it is preferable to use inulinase derived from Talaromyces amestolkiae, Penicillium purpurogenum, Aspergillus niger, Kluyveromyces marxianus, Bacillus circulans.

[0018] <Second step> The second step is a step of reacting inulinase with wild vegetables containing inulin. When inulinase reacts with inulin in vegetables, a portion of the fructose polymer is hydrolyzed, yielding oligosaccharides or monosaccharides in which inulin has been broken down into smaller molecules. The number of sugars constituting the oligosaccharides after reaction with inulinase cannot be stated definitively because they are natural products, but for example, it is between 2 and 30. When inulin-containing vegetables are reacted with inulinase, the main monosaccharides released from the vegetables are fructose and glucose. The main disaccharide is sucrose, and in this invention, disaccharides or more are referred to as oligosaccharides.

[0019] The concentration of inulinase in the second step may be the same as in the first step, or it may be diluted with water or other liquids to adjust the concentration. Alternatively, solid inulinase may be added in the first step, followed by the addition of water or a seasoning liquid in the second step. In the second step, it is sufficient for the reaction to break down inulin to proceed, and it is acceptable if some of the inulinase is inactivated. After the reaction to break down inulin has proceeded, it is acceptable if all of the inulinase is inactivated. The reaction temperature, reaction time, reaction pH, and reaction pressure in the second step are preferably carried out within the following ranges. The reaction temperature in the second step is preferably greater than 0°C and 70°C or less, more preferably between 15°C and 65°C, and even more preferably between 20°C and 60°C. The reaction time in the second step is preferably in the range of 10 minutes to 48 hours, more preferably in the range of 30 minutes to 36 hours, and even more preferably in the range of 1 hour to 24 hours. The reaction pH in the second step is preferably in the range of 2.5 to 8.0, preferably in the range of 3.5 to 7.0, and preferably in the range of 4.0 to 6.5. The pressure during the reaction in the second step is not particularly limited. It may be atmospheric pressure, pressurized, or depressurized. Pressurization is preferable because it promotes the enzymatic reaction.

[0020] <Third step> The third step is to heat the enzyme-treated vegetables after they have been reacted with inulinase. After the second step is completed and before proceeding to the third step, a solid-liquid separation step may be included to separate the enzyme-treated vegetables from the inulinase solution, or water, seasoning liquid, etc., may be added. In the third step, the enzyme-treated vegetables become more prone to browning. In the third step, the enzyme activity is completely deactivated. The heating temperature in the third step is preferably in the range of 100°C to 250°C, more preferably in the range of 120°C to 200°C, and even more preferably in the range of 130°C to 180°C. The heating time in the third step is preferably in the range of 1 minute to 12 hours, more preferably in the range of 5 minutes to 6 hours, and even more preferably in the range of 10 minutes to 3 hours.

[0021] <Other processes, etc.> The processed food, after the third step is completed, is packed into designated containers. The material and shape of the containers are not particularly limited.

[0022] Additives may be added as needed in each of the above steps. Additives that can be added in each step include seasonings such as salt, soy sauce, miso, sake, and mirin, pH adjusters, preservatives, antioxidants, sugars, thickeners, and enzymes other than inulinase.

[0023] Other enzymes may include one or more selected from, for example, proteases, isoamylases, pectinases, polygalacturonases, lactases, glucose isomerases, glucose oxidases, transglutaminases, lipases, cellulases, and amylases, and commercially available products can be used. Each enzyme may be one that is present in plants or animals. [Examples]

[0024] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to the examples and comparative examples.

[0025] <Example 1> A commercially available onion was peeled and thinly sliced ​​to a thickness of about 2 mm. 100 g of the thinly sliced ​​onion was mixed with 200 ml of water, then 1% by mass of inulinase (manufactured by Godo Shusei Co., Ltd., product name: GODO-INUL) was added (final concentration 2.9 units / g) and mixed. The enzyme was reacted at 50°C for 4 hours, then rapidly cooled in ice, and solid-liquid separation was performed using a metal sieve. The enzyme-treated vegetables after solid-liquid separation were placed on an induction cooktop (manufactured by Panasonic Corporation, product name: KZ-D60KM) set to setting 2 and heated for 5 minutes, then heated for another 18 minutes at setting 3 to obtain the processed food of Example 1.

[0026] <Example 2> The processed food of Example 2 was obtained in the same manner as in Example 1, except that 3% by mass of inulinase was added.

[0027] <Example 3> The processed food of Example 3 was obtained in the same manner as in Example 1, except that 5% by mass of inulinase was added.

[0028] <Comparative Example 1> A processed food of Comparative Example 1 was obtained in the same manner as in Example 1, except that inulinase was not added.

[0029] <Rating 1> The appearance and sensory evaluation of the processed foods (sautéed onions) of Examples 1-3 and Comparative Example 1 were performed. Sensory evaluation was conducted using the analytical ranking method. The evaluation was performed by three individuals involved in the research and development of enzyme-based foods.

[0030] The appearance of each processed food is shown in Figure 1. The top left is Comparative Example 1, the top right is Example 1, the bottom left is Example 2, and the bottom right is Example 3. It was confirmed that browning increased with the amount of inulinase added. All evaluators assessed that Examples 1 and 2 showed an increase in sweetness in a concentration-dependent manner compared to Comparative Example 1, depending on the inulinase concentration. In Example 3, some charring occurred, resulting in a slightly bitter taste. In Examples 2 and 3, the rich flavor characteristic of caramelized onions was achieved. By treating onions with inulinase, we confirmed that the amount of specific sugars, such as sucrose, increased as measured by the method described later. It was hypothesized that the specific sugars, such as sucrose, released from the onions promote browning and contribute to the increased sweetness and richness of the onions when they are heated and sautéed.

[0031] <Example 4> The skin of commercially available garlic was peeled and sliced ​​into half-moon shapes about 1.5 mm thick. 5 g of the half-moon sliced ​​garlic was mixed with 20 ml of water, then 1% by mass of inulinase (manufactured by Godo Shusei Co., Ltd., product name: GODO-INUL) was added (final concentration 1.5 units / g) and mixed. The enzyme was reacted at 50°C for 24 hours, then rapidly cooled in ice, and solid-liquid separation was performed using a metal sieve. The enzyme-treated vegetables after solid-liquid separation were placed on an induction cooktop (manufactured by Panasonic Corporation, product name: KZ-D60KM) set to setting 4 and heated for 7 minutes to obtain the processed food of Example 4.

[0032] <Example 5> The processed food of Example 5 was obtained in the same manner as in Example 4, except that 3% by mass of inulinase was added.

[0033] <Example 6> The processed food of Example 6 was obtained in the same manner as in Example 4, except that 5% by mass of inulinase was added.

[0034] <Comparative Example 2> A processed food of Comparative Example 2 was obtained in the same manner as in Example 4, except that inulinase was not added.

[0035] <Rating 2> The appearance of the processed foods (sautéed garlic) from Examples 4-6 and Comparative Example 2 was evaluated.

[0036] The appearance of each processed food is shown in Figure 2. From top to bottom, these are Comparative Example 2, Example 4, Example 5, and Example 6. The number of garlic cloves evaluated was 6 to 7 in each case. It was confirmed that browning increased with the amount of inulinase added.

[0037] <Example 7> The ends (1 / 4) of a commercially available burdock root were cut off and discarded, and the remaining portion was cut into 8 equal pieces (about 4-5 cm thick). 80 g of the cut burdock root was mixed with 300 ml of water, then 1% by mass of inulinase (manufactured by Godo Shusei Co., Ltd., product name: GODO-INUL) was added (final concentration 1.5 units / g) and mixed. The enzyme was reacted at 5°C for 24 hours, then rapidly cooled in ice, and solid-liquid separation was performed using a metal sieve. The separated liquid was used as the immersion solution. 7g of enzyme-treated burdock, after solid-liquid separation, was ground into a paste, and 7ml of water was added and the paste was ground further. This was then centrifuged at 14,000 rpm for 1 minute using a Thrmo SCIENTIFIC SORVALL LEGEND MICRO 21R Centrifuge, and the resulting supernatant was used as the extract.

[0038] <Example 8> The commercially available garlic was peeled and sliced ​​into half-moon shapes about 1.5 mm thick. The immersion solution was prepared in the same manner as in Example 7, except that 300 ml of water was added to 50 g of thinly sliced ​​garlic.

[0039] <Comparative Examples 3-4> Comparative Examples 3 and 4 were created by following the same procedure as in Examples 7 and 8, except that inulinase was not added to each example.

[0040] <Rating 3> The monosaccharides and oligosaccharides released from the immersion solutions and extracts in Examples 7-8 and Comparative Examples 3-4 were analyzed. The analysis was performed using the following method. Device name: DIONEX ICS-6000 Ion Chromatograph Column: Carbohydrate IC column (Dionex CarboPa PA1 BioL) Mobile phase: A: 100 mM sodium hydroxide solution B: 600 mM sodium acetate solution containing 100 mM sodium hydroxide. C: Water D: 50 mM sodium acetate solution Flow rate: 1.0 mL / min Detector: Pulsed amperometry detector Injection volume: 25 μL The mobile phases A through D were used individually or in combination of several of them. Table 1 shows the mobile phase used over time.

[0041] [Table 1]

[0042] Table 2 summarizes the results for the burdock infusion solution, and Table 3 summarizes the results for the burdock extract. For retention time, the area of ​​the peaks that showed high levels is indicated. The fructose and oligosaccharide content in the burdock pickling solution increased with the addition of enzymes. The total amount of oligosaccharides increased by approximately 7.4 times. The glucose, fructose, and oligosaccharide levels in burdock extract increased after enzyme addition. The total amount of oligosaccharides increased by approximately 1.3 times.

[0043] [Table 2]

[0044] [Table 3]

[0045] Table 4 summarizes the results for the garlic infusion solution. Because there was variability in the peaks of the garlic infusion solution, all peaks between 15 and 45 minutes of infusion time are listed. The garlic soaking solution showed an increase in glucose, fructose, and oligosaccharides upon enzyme addition. The total amount of oligosaccharides increased by approximately 3.4 times.

[0046] [Table 4]

Claims

1. a first step of adding inulinase to vegetables containing inulin; a second step of reacting the vegetables with inulinase; A third step of heating the enzyme-treated vegetables after the inulinase reaction; A method for manufacturing processed foods.

2. 2. The method for producing a processed food according to claim 1, wherein the inulin-containing vegetable is at least one selected from the group consisting of burdock, onion, and garlic.

3. The method for producing a processed food according to claim 1, wherein the inulinase is derived from at least one selected from Talaromyces amestorchia, Penicillium perprogenum, Aspergillus niger, Kluyveromyces marxianus, and Bacillus circulans.

4. The method for producing a processed food according to claim 1, wherein the reaction temperature in the second step is in the range of from above 0°C to 70°C.

5. 3. The method for producing a processed food according to claim 1, wherein the reaction time in the second step is within a range of 10 minutes to 48 hours.

6. a first step of adding inulinase to vegetables containing inulin; a second step of reacting the vegetables with inulinase; A method for producing processed foods with increased oligosaccharide content, comprising:

Images