Development of technique for freeze concentration of fresh food materials with latent functions

具有潜在功能的生鲜食品原料冷冻浓缩技术开发

• 批准号: 03558014
• 负责人: NAKAHAMA Nobuko
• 金额: $ 3.58万
• 依托单位: Japan Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Developmental Scientific Research (B)
• 财政年份: 1991
• 资助国家: 日本
• 起止时间: 1991 至 1992
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-03558014/
• 关键词: Freeze concentration; Ice nucleation-active bacterium; High-pressure sterilization; Pressurization; Egg white; Milk; Juice; 氷核細菌; 濃縮牛乳; ゲル化; ミルクゼリー; ゲル強度; 粘弾性率; 濃縮果汁; 無加熱ジャム; 濃縮卵白; 泡沫特性

Among various techniques for removal of water from foods, freeze concentration is unique in that solutes in aqueous media are concentrated with the growth of ice crystals during freezing. In the presence of added ice nucleation-active bacterial cells as ice nuclei, the bulk water in foods freezes at a subzero temperature near the melting point of ice. Since in general the bacterial ice nucleation activity is so stable below 25ﾟC that the seeding can be done at room temperature. For applications, we thus concentrated raw egg white and found the characteristic that the product formed a hard gel when heated and also gave a fine foam when whipped. The freeze-concentrated product from fresh milk was characterized by forming a gel when pressurized. A similar technique was applied to fresh lemon juice to obtain a concentrated product still remaining its original flavor. As another application, strawberry paste was separated into juice and pulp fractions, and the juice fraction alone was freeze-concentrated. The pulp fraction was then put back together with sugar, pectin and citric acid. We thus succeeded in making a non-heated jam which, compared to conventional jam, was almost equal in texture and superior in fresh flavor and color.

在从食物中去除水的各种技术中，冷冻浓度是独一无二的，因为在冷冻过程中，水培养基中的溶剂集中在冰晶的生长中。在增加冰核活性细菌作为冰核的存在下，食物中的大量水在冰的熔点附近的零温度下冻结。由于总体而言，细菌冰核活动的稳定在25℃以下，因此可以在室温下进行播种。因此，我们因此将生蛋白色浓缩，并发现该产品在加热时会形成硬凝胶，并在鞭打时给出了细泡沫。新鲜牛奶中的冷冻浓缩产品的特征是在加压时形成凝胶。采用类似的技术应用于新鲜的柠檬汁，以获得仍然保持其原始风味的浓缩产品。作为另一个应用，将草莓糊分成果汁和纸浆馏分，仅果汁含量冻结了浓缩。然后将纸浆馏分与糖，果胶和柠檬酸一起放回原处。因此，我们成功地制作了一个非加热的果酱，与传统的果酱相比，质地几乎相等，新鲜风味和颜色优越。

项目成果

Michiko Watanabe: "Isolation and cultivation of a novel ice nucleation-active strain of Xanthomonas campestris." Biosci. Biotech. Biochem.

Michiko Watanabe：“一种新型冰核活性野油菜黄单胞菌菌株的分离和培养。”

Keiko KUMENO.: "Functional properties of freeze-concentrated egg white foam and its applications to food processing." Biosci.Biotech.Biochem.,. 57. (1993)

Keiko KUMENO.：“冷冻浓缩蛋清泡沫的功能特性及其在食品加工中的应用。”

Michiko WATANABE.: "A New method for producing a non-heated Jam sample:The use of freeze concentration and high pressure sterilization." Agric.Biol.Chem.,. 55. 2175-2176 (1991)

Michiko WATANABE：“一种生产非加热果酱样品的新方法：使用冷冻浓缩和高压灭菌。”

Kazuo HONMA.: "High-pressure sterilization of ice nucleation-active Xanthomonas campestris and its application to egg processing." Biosci.Biotech.Biochem.,. 57. (1993)

Kazuo HONMA.：“冰核活性野油菜黄单胞菌的高压灭菌及其在鸡蛋加工中的应用。”

Keiko KUMENO.: "Pressure-induced gelation of freeze-concentrated milk." Biosci.Biotech.Biochem.,. 57. 750-752 (1993)

Keiko KUMENO.：“压力诱导冷冻浓缩牛奶凝胶化。”