CN102687841A - Stable powder phytic acid composition and manufacture method thereof - Google Patents
Stable powder phytic acid composition and manufacture method thereof Download PDFInfo
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- CN102687841A CN102687841A CN2012100772934A CN201210077293A CN102687841A CN 102687841 A CN102687841 A CN 102687841A CN 2012100772934 A CN2012100772934 A CN 2012100772934A CN 201210077293 A CN201210077293 A CN 201210077293A CN 102687841 A CN102687841 A CN 102687841A
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Abstract
The invention relates to a stable powder phytic acid composition and a manufacture method thereof. Phytic acid composition is applied in the field of foodstaff, medicine, anti-qiang or metal, etc. as chelate or preservative. The solution of phytic acid becomes brown in short time, dark brown precipitation is generated, and chola gathering energy is minimized, thereby the application of phytic acid solution is restricated specially in foodstaff field. According to the invention, no color change happens even the powder phytic acid composition adhered to sodium acetate powder is stored for more than 6 months, when the power is used in solution, uncoloured phytic acid-sodium acetate solution is obtained. Once the powder phytic acid composition is added to foodstaff specially the foodstaff with special ordor or smell such as meat, poultry, seafood, vegetable protein, fermented food, grease or foodstaff containing grease, the ordor or smell is inhibated, a good smell is provided, and the quality is enhanced.
Description
[technical field]
The present invention relates to contain stable powdered vegetable acid composition, its preparation method of phytic acid and be used for the purposes of flavour of food products quality improver to the state of Powdered sodium acetate with close attachment.
[background technology]
Phytic acid is six phosphates of inositol, is the liquid of yellowy thickness.This phytic acid can be through obtaining the phytin that comprises in the various plants tissues such as seed with mineral acid treatment, outside using as huge legendary turtle combination agent, also use as the flavours in food products modifying agent.
Phytic acid is that the phytin that in natural goods, for example rice bran etc., exists is prepared with mineral acid treatment, but purifying is extremely difficult, and fresh is generally includes 48.0～52.0% the aqueous solution of impurity, generally speaking as 50% aqueous solution and commercially available.Fresh phytic acid 50% aqueous solution that obtains from phytin is the colourless extremely yellowish slightly liquid of thickness, puts into the shading bottle when normal temperature is preserved, and after the about week, overstrike after 1 month, becomes to have the tabacine liquid of the deposition of pitchy.Follow this change in color, the huge legendary turtle combination of phytic acid can, or preservation effect, the flavor improvement rising effect of food also reduced.Brown stain produces the phytic acid aqueous solution of deposition of pitchy because the minimizing of its effect, aspect such as painted and be limited in the use of field of food.
So far checked make as far as possible the phytic acid aqueous solution long-term between not brown stain and the technology of preserving wherein discloses several kinds.
One of which, the document (patent documentation 1) of at least a method of organic acid, hydroxycarboxylic acid, boric acid and their salt that is added with the carboxyl more than 2 to the phytic acid aqueous solution on the books.At this document,, enumerate citric acid, malic acid, tartaric acid, butanedioic acid, fumaric acid, lactic acid, malonic acid, oxalic acid as the organic acid that the carboxyl more than 2 is arranged.But according to experimental example; Then will add 10% organic acid (promptly adding 20% citric acid) in 40 ℃ of preservations to the 50% phytic acid aqueous solution with respect to phytic acid; Being documented in 12 days does not have change in color, but according to the application inventor's the examination that chases after, in 12 days, observes significant brown stain.Thereby,, insufficient in the viewpoint of practicability though the method is identified the stabilization effect of the phytic acid aqueous solution to a certain degree.
In addition, disclose record when the phytic acid aqueous solution adds with respect to phytic acid with the natrium citricum of weight, in 2 weeks, had variable color to prevent effect, but through the 8 weeks document of the experimental result of variable color (patent documentation 2) then.This experiment of carrying out according to the application inventor chase after examination, this liquid then is varied to pitchy in 4 significantly brown stains of week back after 8 weeks, the muddiness of black takes place simultaneously.
The inventor prevents that to the painted of the phytic acid aqueous solution resultful material from adding the phytic acid aqueous solution to and verifying its effect with being considered to so far, but anyly all observes paintedly significantly at 2 months with interior, obtains supplying in edible result.Distinguish that in addition the painted variation of this phytic acid aqueous solution is quickened along with the rising of temperature.
The inventor; Experiment through these is expected; As long as phytic acid is existed as the aqueous solution, then at normal temperature (25 ℃) phytic acid through decomposition, polymerization, with the reaction of impurity etc. brown stain or deposition take place to go bad; If thereby consider the Powdered mixed with excipients of using in the phytic acid aqueous solution and starch or the food as dextrin is adsorbed, whether can prevent brown stain.Thereby, phytic acid 50% aqueous solution is adsorbed in the dextrin of 10 times of amounts and processes the composition of white powder, accommodate the shading bottle and when normal temperature (25 ℃) was preserved, powder was varied to yellow in 2 weeks, be varied to brown in 5 weeks.When being dissolved into it in water, liquid is brown.
[patent documentation 1] spy opens flat 4-21692 communique
[patent documentation 2] spy opens the 2005-225790 communique
[summary of the invention]
[technical task that invention will solve]
Thereby the inventor with obtain long-term between, the powdered composition that contains phytic acid that preferably after normal temperature is preserved, also can be used as the stabilisation that the flavour of food products quality improver uses more than 6 months repeated as target to study with keen determination.
[solving the technical scheme of problem]
The inventor draws through the result who repeatedly repeats to study; Add the fresh and yellowish phytic acid aqueous solution that obtains through the acid treatment of phytin to pulverous sodium acetate spraying or a small amount of; Through keep with sodium acetate under pulverous state stirring obtain " phytic acid with the state of sodium acetate powder close attachment under the powdered composition that exists " through also variable color hardly after more than 6 months; If this powder dissolution in water, is then obtained having with the aqueous solution of fresh phytic acid and sodium acetate the aqueous solution of same performance.
The close attachment state of this phytic acid and pulverous sodium acetate is considered to; Touch directly at the phytic acid aqueous solution that any chemical bond takes place the contact-making surface at both in the surface of powder of sodium acetate, the chemical change of the decomposition through suppressing in drying this state under to carry out under the state of phytic acid at the aqueous solution, polymerization, side reaction etc.
The powdered composition of this phytic acid and sodium acetate powder close attachment obtains through the aqueous solution that will dissolve phytic acid and sodium acetate is dry.
Moreover, be to add in the food with the powdered vegetable acid composition of the present invention of phytic acid and powder sodium acetate close attachment, the acetic acid that derives from sodium acetate is smelly to be suppressed, and can confirm to obtain the good flavor quality improved effect to food.Confirm then,, can improve quality-improving property again through interpolation organic acid and its esters again food through this composition and emulsifying agent coupling being improved flavor matter, the local flavor of food.
The present invention is based on these opinions, accomplish through repeating more researchs.
Be that the present invention is:
(1) stabilisation powdered vegetable acid composition, it contains phytic acid with close attachment to the state of sodium acetate powder;
(2) (1) described stabilisation powdered vegetable acid composition, wherein the use amount with respect to the phytic acid of sodium acetate powder is 0.003～3.0 times of weight;
(3) (1) or (2) described stabilisation powdered vegetable acid composition, it also contains emulsifying agent;
(4) (3) described stabilisation powdered vegetable acid composition, wherein said emulsifying agent are to be selected from following one or more: fatty acid glyceride, polyglyceryl fatty acid ester, polyglycereol ricinoleate ester, the smooth fatty acid ester of sorb and methyl glycol fatty acid ester;
(5) the described stabilisation powdered vegetable acid composition of each of (1)～(4), it also contains acids or its esters;
(6) flavour of food products quality improver, it contains each described stabilisation powdered vegetable acid composition of (1)～(5);
(7) (6) described flavour of food products quality improver, wherein said flavour of food products quality improver is beastly meat, poultry, aquatic product, vegetable protein, fermented food, grease or the odor control additive that contains the food of grease;
(8) preparation method of stabilisation powdered vegetable acid composition, it is that the powder mixes of the phytic acid aqueous solution and sodium acetate is adsorbed, or with the solution dried powderization of phytic acid and sodium acetate.
The sodium acetate powder that uses among the present invention can be through direct with the anhydrous crystallization with thing or water and thing of sodium acetate, perhaps they pulverized again and obtain.These are to use on the food hygiene safety, but use Powdered anhydrous sodium acetate, then easily obtain more stable powder preparation.In addition, the anhydrous sodium acetate powder of high specific volume is that the adsorptivity of the phytic acid aqueous solution is high, and is therefore particularly useful.
The average grain diameter of sodium acetate powder particle can be any size, from the easy to handle viewpoint, and normally 0.01～3.0mm, 0.03～2.0mm preferably.
The 50 weight % aqueous solution of the fresh phytic acid that can phytin be obtained through acid treatment are direct, perhaps dilute with water and be added on the powder of sodium acetate again.
Preparation to the powder of sodium acetate add the phytic acid aqueous solution and with the phytic acid close attachment in the stabilisation phytic acid powdered composition of sodium acetate powder particle, can be usually through the phytic acid aqueous solution be mixed with the sodium acetate powder equably, drying and obtaining as required.
Phytic acid when mixing in the phytic acid aqueous solution is when surpassing 50% high concentration, has to become the maltosemalt sugar shape and difficult situation of disperseing equably.Thereby preferred as the aqueous solution 50% below and with the stirring of sodium acetate powder mixes and adsorb, make powdered.In addition,, add the phytic acid aqueous solution, then can adsorb phytic acid equably Yi Bian spray Yi Bian stir the sodium acetate powder.
In the sodium acetate powder mixes phytic acid aqueous solution, through contacting of Powdered sodium acetate and phytic acid give birth to heat, after the cooling, become stable powder.In this mixes, if high heat takes place, then, mix while cool off because composition has the situation of variable color, then nondiscolouring, and can obtain stable powder at short notice.The cooling device of this mixture is restriction especially not; For example utilize mixer stirring from the body cooling device; By wall cooling within the mixing channel also can, press to negative pressure state within the mixing channel through making, promote the evaporation of steam and seize the rising that heat of gasification suppresses temperature and also can.In addition, stir on one side, on one side cold wind is blown to cool off to mixing channel and also can.With the temperature of at that time mixture be cooled to common 0～80 ℃, preferred 10～60 ℃, more preferably 10～50 ℃ get final product.
Stabilisation powdered vegetable acid composition of the present invention can be through will dissolving phytic acid and sodium acetate aqueous solution drying under reduced pressure or, obtain through the spray dryer spray-drying.
In addition, spray pattern is that any method of high pressure nozzle, second fluid nozzle, pressurization second fluid nozzle or disc type also can.The spray-drying groove of this moment also is as being blown into temperature, carry out common 0～150 ℃ of being adjusted to of temperature, preferred 0～120 ℃, more preferably 0～100 ℃ get final product.Preferably unite drying under reduced pressure again.In addition, with reduced sugar, go back ative starch analyte etc. as excipient use also can, but so long as in powdered, do not consume the method for high heat, just not restriction especially is that the method for freeze-drying etc. also can.In addition, in powdered, these also can with any combination powdered.
The weight ratio with respect to the phytic acid of sodium acetate in the composition of the present invention is common 0.003～3.0 times of weight, preferred 0.009～2.5 times of weight, is more preferably 0.018～1.8 times of weight.
Stable powdered vegetable acid composition of the present invention is so long as preserve almost non-coloring variation at least 6 months under pulverulence, particularly drying regime.Be dissolved into water in the time spent then, then when little yellow the one-tenth flaxen aqueous solution, particularly flavours in food products quality-improving effect are also compared preparation, do not have inferior.
Through to composition of the present invention, after its preparation process or preparation, add emulsifying agent, can strengthen, promote the flavours in food products improved effect.
Emulsifying agent is according to its kind, in normal temperature Powdered, liquid, pasty state etc. arranged, and cooperates equably in the emulsifying agent so long as can cooperate to flavor improver of the present invention, and any adding method also can.For example, the emulsifying agent of aqueous or pasty state is added to the phytic acid aqueous solution, at normal temperature or heat and be adsorbed onto sodium acetate and also can.The sodium acetate powder that pulverous emulsifying agent directly is mixed into the absorption phytic acid aqueous solution also can.As required, so long as the powder formulation of phytic acid and sodium acetate powder close attachment contains the state of emulsifying agent equably gets final product.
In addition, emulsifying agent needs only and grease is mixed and make the state at emulsified fat, and then dispersiveness is higher, obtains better result.As the emulsifying agent that uses among the present invention, can lift fatty acid glyceride, polyglyceryl fatty acid ester, polyglycereol ricinoleate ester, the smooth fatty acid ester of sorb, methyl glycol fatty acid ester etc.
Preferably fatty acid glyceride, polyglyceryl fatty acid ester, polyglycereol ricinoleate ester, the smooth fatty acid ester of sorb.Be more preferably fatty acid glyceride, polyglyceryl fatty acid ester, polyglycereol ricinoleate ester.
The aliphatic acid that constitutes the fatty acid ester of the emulsifying agent that uses among the present invention is acid and the castor oil acid of the carbon number C8～C20 of for example sad, capric acid, laurate, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, leukotrienes, arachidonic acid etc., but acid and castor oil acid, the acid that is more preferably C12～C16 and the castor oil acid of preferred C10～C18.
Polyglyceryl fatty acid ester is a plurality of glycerol polymerizations, at the material of remaining free hydroxyl group (OH yl) ester conjugated fatty acid.The degree of polymerization of polyglycereol is 2～14, and is preferred 2～12, be more preferably 2～10.
The use amount of emulsifying agent is 0.03～30 weight %, preferred 0.1～20 weight %, is more preferably 0.2～15 weight % with respect to powdered vegetable acid composition of the present invention.
Can be with the grease that emulsifying agent together uses in the present invention; For example, soybean oil, cottonseed oil, salad oil, palm oil, sesame oil, rice bran oil, safflower oil, cocounut oil, corn oil, palm kernel oil, olive oil, fish oil, vegetable and animals oils, mix one or more in normal temperature (25 ℃) in oil, MCT, ester exchange wet goods, the edible oil and fat respectively and aqueously get final product to the grease of fusing point below 50 ℃.Particularly preferred viscosities is low, the grease that ductility is high, for example salad oil, corn oil, palm oil, olive oil, soybean oil, MCT (medium chain fatty acid glyceryl ester) etc.
The use amount of grease with respect to the weight of emulsifying agent normally 0.1～5 times of weight, preferred 0.2～4 times of weight, be more preferably 0.3～3 times of weight.
When powdered vegetable acid composition of the present invention is used as the flavour of food products quality improver, also come reinforced effects more through adding organic acid and/or its esters.
As spendable organic acid and/or its esters, imperial examinations is fumaric acid, fumaric acid one sodium, citric acid, trisodium citrate, malic acid, natrium malicum, tartaric acid, potassium hydrogen tartrate, sodium tartrate, butanedioic acid, butanedioic acid one sodium, disodium succinate, forulic acid, adipic acid, lactic acid, sodium lactate, ascorbic acid, sodium ascorbate, gluconic acid (comprising glucono-delta-lactone) gluconic acid sodium salt, sodium carbonate, sodium acid carbonate etc. for example.
Among organic acid and its esters, preferably can enumerate fumaric acid, fumaric acid one sodium, malic acid, natrium malicum, sodium tartrate, butanedioic acid one sodium, disodium succinate, forulic acid, adipic acid, sodium lactate, ascorbic acid, sodium ascorbate, gluconic acid (comprising glucono-delta-lactone) gluconic acid sodium salt, sodium carbonate, sodium acid carbonate etc.
Be more preferably fumaric acid, fumaric acid one sodium, malic acid, natrium malicum, butanedioic acid one sodium, adipic acid, gluconic acid (comprising glucono-delta-lactone) gluconic acid sodium salt, sodium carbonate, sodium acid carbonate etc.
Organic acid and/or its esters with respect to the addition of powdered vegetable acid composition of the present invention normally 0.1～80 weight %, 0.2～75 weight % preferably.
When powdered vegetable acid composition of the present invention is used for deodorizing as the flavours in food products modifying agent, also can use skimmed milk power (skimmed milk), fat-contg dry milk, breast milk substitute, practice breast, poultry breast, lactalbumin, buttermilk powder, casein (calcium caseinate, casein-sodium, casein magnesium, reach potassium caseinate), lactoferrin, cream powder, coffee joins breast, other milk powder substitutes.
Milk powder and substitute thereof with respect to the addition of powdered vegetable acid composition of the present invention normally 1～50 weight %, preferred 3～40 weight %, be more preferably 5～30 weight %.
In preparation flavour of food products quality improver of the present invention, can use have a temp regulating function add water mixer or ribbon blender etc.In addition, in order to improve the powder stabilisation or the phytic acid content of preparation, drying under reduced pressure or spray-drying through the heating of the phytic acid aqueous solution, mixture obtain stable and the high goods of phytic acid content.
The pH of flavor improver of the present invention, the aqueous solution as 1%, normally 4.5～11.0, preferred 5.0～10.5, be more preferably 5.2～10.0.
The addition with respect to food that composition of the present invention is used in the food is according to the composition of preparation from body, but normally 0.1～10.0 weight %, preferred 0.2～8.0 weight %, be more preferably 0.3～6.0 weight %.
Flavor improver of the present invention and comprise its food; According to purpose; With the antiseptic of flavoring, the acetic acid of amino acid, potassium chloride or the salt etc. of various additives, for example glycine, DL-alanine, sodium glutamate etc. or the pH conditioning agent, sweet taste material, carbohydrate, Caulis Sacchari sinensis extract, thickener, acid flavoring, grease, spice and the extract thereof that make vinegar etc., ethanol, polylysine, nucleoprotamine, lacticin, lupulus extract, lysozyme etc., preserve material, various vitamin, orthophosphates, metaphosphate, Quadrafos, pyrophosphate, nutrition fortifier or antioxidant etc. be added to preparation also can, coupling also can when preparation uses.
The interpolation to food of flavor improver of the present invention is through down mixing, refine and close to the thermoregulator food that cools off as required, heats etc. in normal pressure or decompression; Or dipping; Stain is boiled, and is coated with; Be applied to the maceration extract that comprises them or the method for sauce baste, or cylinder etc. roll the method using syringe to immerse prepare liquid or experienced etc. through the preparation process of practicing goods, soak into for making into food and carry out equably.
Food as an object of the invention includes, for example frozen surimi, fish and meat products (cases, fish plates, bamboo round, Fish cutlets, fish sausage, etc.), meat products (cases, meat sausage, hamburger, meatball sub, meat sauce Secretary, etc.), home cooking (example, salad, dumplings, dumplings, croquettes, etc.), seasoning (cases, meat extracts, sauces, soy sauce, ketchup, mustard, sauces, seasoning oil, jam, etc.), bread category, Soups (cases, soup, broth, corn, onion, clam chowder, etc.), stewed dishes (cases, crab soup, red soup, chicken soup, TomYumGoong soup), boiled seafood category, salted category, pickles (cases, pickles, light stains, Qu stains), fish and shellfish dry goods (case, Mirin dry, drying semi, salted dry matter, etc.), smoked products (cases, wine, meat and other smoked products), eggs products (for example, egg tofu, roasted thick, mayonnaise, etc.), tofu, soy protein, meat processed products (for example, meat, minced meat), stuffing type (beans, taro, red bean, etc.), fish, meat, vegetables etc., and their fry, grill thing, boiled or steamed material objects, etc., in which also in including pork, pork and other bushmeat, chickens or ducks and other poultry, mackerel, sardines or light clam, clam shell, horse clams, crustaceans (crabs, shrimp, etc.), molluscs (squid, octopus, etc.) and other aquatic carnivorous applicable, the less light they have a peculiar smell, good mouth-feel to the food and flavor.
Moreover; Also can enumerate sealing, airtight package food that above-mentioned food is steamed through freezing, bottled, canned, soft canned, various film packing (example, cellophane, polyethylene, chlorinated rubber, vinyl chloride, polyester, polypropylene, Compound Machining paper etc.) packing, refrigeration or rice steamer.
[invention effect]
The powdered vegetable acid composition that obtains to Powdered sodium acetate interpolation of the present invention, absorption and/or the close attachment phytic acid aqueous solution is through the long preservation more than 6 months also nondiscolouring; Be dissolved in the water in the time spent; Then likewise almost colourless, odorless with the fresh phytic acid aqueous solution; Through adding food to, eliminate beast, bird, aquatic product, vegetable protein, fermented food, grease or contain the distinctive stench of food and the fishy smell of grease, give good local flavor of food and quality.
[embodiment]
[embodiment]
[embodiment 1]
Next specify the preparation method of formulation example.
[powder formulation (1-1)]
Anhydrous sodium acetate powder 140g is accommodated diameter 20cm, has in the mixer of 2 rotation agitators up and down, add about 15 minutes of 30% phytic acid aqueous solution 60g on a small quantity, make equably and adsorb while stir.Mixture forms 40～60 ℃ through the exothermic reaction of absorption, and temperature reduces gradually among stirring continues.After the cooling, the mixture calomel mercurous chloride is broken, sieved with mesh 2 * 2mm and obtained powder formulation (1-1).
[powder formulation (1-2)]
Through with above-mentioned (1-1) same operation, anhydrous sodium acetate powder 172g stirred in mixer adding 50% phytic acid aqueous solution 28g on a small quantity, stir, absorption, cooling back pulverizes, sieved and obtained powder formulation (1-2).
[powder formulation (1-3)]
Through with above-mentioned (1-1) same operation, obtain 5g powder formulation (1-3) from the anhydrous sodium acetate powder 195g and the 30% phytic acid aqueous solution.
[powder formulation (1-4)]
With emulsifying agent [six glycerine ricinoleate ester (Riken Vitamin Co., Ltd.'s systems; Trade name: Port エ system PR-300)] while 4g and 30% phytic acid aqueous solution 27.4g heat disperse, mix and solution through with above-mentioned (1-1) while same operation is stirred to anhydrous sodium acetate powder 168.6g and is added, absorption, cooling back pulverizing, sieved and obtained powder formulation (1-4).
[powder formulation (1-5)]
With anhydrous sodium acetate 30g and 50% phytic acid aqueous solution 60g in bottle mixed dissolution (heating), be mounted in the rotary evaporator.Reduce pressure down at the cooling tube circulating water of rotary evaporator, rotation stirring with bottle in 60 ℃ temperature is bathed dry 2 hours, pulverize, sieved and obtain powder formulation (1-5).
[powder formulation (1-6)]
With anhydrous sodium acetate 3g and 30% phytic acid aqueous solution 25g mixed dissolution (heating) in bottle.Again to wherein dissolving 22g reduction glucidtemns (SongGu Chemical Industrial Co., Ltd's system; Trade name: HPinedex), install in the rotary evaporator.At the cooling tube circulating water of rotary evaporator and under reduced pressure, rotation stirring with bottle in 60 ℃ temperature is bathed dry 2 hours, pulverize, sieved and obtain powder formulation (1-6).
[powder formulation (1-7)]
With 30% phytic acid aqueous solution 2.5Kg, anhydrous sodium acetate 0.3Kg and reduction glucidtemns (SongGu Chemical Industrial Co., Ltd's system; Trade name: HPinedex) 2.2Kg is dissolved into (slightly slight fever), preparation spray solution among the water 4.0Kg.It is obtained powder formulation (1-7) being blown into 100 ℃ of spray-dryings of temperature.
Each powder formulation that obtains among the embodiment 1 is accommodated in the water white glass container airtight, observe with the fresh 50% phytic acid aqueous solution (comparative example 1) of accommodating identical glass container room temperature through the time change.The result is shown in table 1.
[table 1]
As shown in table 1, the 50% phytic acid aqueous solution (comparative example 1) is separately confirmed significant variable color, is reached foreign odor through 3 months the time.On the other hand, the powder formulation of embodiments of the invention 1 (1-1) even if～(1-6) behind 6～12 months storage, almost confirm less than through the time look and the variation of stink.In addition, also almost colourless, the odorless of 1% aqueous solution of their powder.
[embodiment 2]
Through with powder formulation below the preparation of the same method of each preparation of embodiment 1, observe room temperature through the time change.The result is shown in following table.
[table 2]
As shown in table 2, in the formulation example (2-1)～(2-3) each preparation of record almost confirm less than through the time look and the variation of stink, confirm long-time stability as powder formulation.Also almost colourless, the odorless of 1% aqueous solution of their powder in addition.
[embodiment 3]
Based on the method for embodiment 1, use table 3-1, and the composition put down in writing among the 3-2 of table prepared the preparation of (A)～(Z).
[table 3-1]
[table 3-2]
Have, it is following showing 3-1, reaching each emulsifying agent that uses among the table 3-2 again.
Six glycerine ricinoleate ester (Riken Vitamin Co., Ltd.'s systems; Trade name: Port エ system PR-300)
Four fatty acid glycerides (this pharmaceutical industries of slope Co., Ltd. system; Trade name: SY グ リ ス タ one CR-310)
Fatty acid monoglyceride (Riken Vitamin Co., Ltd.'s system; Trade name: Port エ system P-200)
Ten glycerine, ten fatty acid esters (this pharmaceutical industries of slope Co., Ltd. system; Trade name: SY グ リ ス タ one DA0-7S)
Ten fatty acid glycerides (this pharmaceutical industries of slope Co., Ltd. system; Trade name: SY グ リ ス タ one OE-750)
Distill two fatty acid glycerides (Riken Vitamin Co., Ltd.'s system; Trade name: Port エ system DS-100A)
DECAGLYCERYL MONOLAURATE (Riken Vitamin Co., Ltd.'s system; Trade name: Port エ system J-0021)
Two monomyristins (Riken Vitamin Co., Ltd.'s system; Trade name: Port エ system DM-100)
Six fatty acid triglycerides (this pharmaceutical industries of slope Co., Ltd. system: trade name: SY グ リ ス タ one TS-5S)
[embodiment 4]
[conditioning of pork burger bag and sensory testing]
The material and the preparation of the preparation shown in the table 5 after 6 months that will show table 4 (prescription) down mix, practice and close, the hamburger of 1 50g that is shaped.It was heated 10 minutes in 250 ℃ of baking ovens in preheating.After the conditioning, carry out sensory testing by skilled judging panel (10).
[table 4]
| Material | Weight portion |
| The daily output porkburger | 200 |
| Onion cream | 50 |
| Whole egg | 25 |
| Water | 15 |
| Bread flour | 12.5 |
| Salt | 2.25 |
| Pepper | 0.25 |
| Add up to | 305 |
[table 5]
[table 6]
(annotating 1): all the other judging panels do not feel that pig is smelly.
(annotating 2～7): all the other judging panels all do not feel the difference with formulation example (3-15).
As stated, in the present invention, compare the comparative example group, organize, reach (III) the smelly inhibition effect of the significant pig of group acknowledge at (I).In (II) group, compare (I) group and reach (III) group in addition, confirm the smelly inhibition effect of higher pig.Moreover, compare (II) group, obtain the extremely significant smelly inhibition effect of pig in (IV) group, confirm good flavor improvement effect simultaneously.The order that is effect is shown as: comparative example＜(I)＜(III)＜(II)＜(IV).
[embodiment 5]
[preservation effect in the pork burger bag]
Will on show that back 6 months preparation of the material shown in the table 4 (prescription) and the preparation shown in the table 7 mixes, practices and close, the hamburger of 1 50g that is shaped.Heated 10 minutes in 250 ℃ of baking ovens in preheating.After the conditioning, under 30 ℃ constant temperature, preserve these testing samples, observe behind 24 hours of in table 8 record and the (cell/g) of the viable count in the testing sample after 48 hours.
[table 7]
[table 8]
Preparation in the knowledge capital invention, the preservation of relevant hamburger is compared comparative example 4-1 (not adding) and is shown more significant preservation effect.
In addition, in comparative example 4-2, feel that slightly tart flavour and acid are smelly.On the other hand, in embodiments of the invention 4-3, imperceptible tart flavour and acid are smelly, and flavor quality is also good.
[embodiment 6]
[local flavor of the boiled dinner of mackerel]
According under show table 9 (prescription) preparation liquor, the preparation dissolving that the preparation of table 10 record is back 6 months is added in the liquor.To the cube meat of wherein putting into living mackerel and with weak fire heating, after the boiling, again with weak fire heating 5 minutes.Immediately, implement the sensory testing of local flavor of the boiled dinner of mackerel by skilled judging panel (10) after the conditioning.Outcome record is to table 11.
[table 9]
| Material | Umber (weight portion) |
| < liquor > | |
| Soy sauce | 40 |
| Granulated sugar | 18 |
| Water | 160 |
| (subtotal) | 218 |
| The cube meat of living mackerel | 88 |
| Add up to | 306 |
[table 10]
The sensory testing result by judging panel (10) who carries out immediately after the boiled dinner conditioning of mackerel is as follows.
[table 11]
(annotating 1): all the other judging panels all do not feel the fishy smell of mackerel.
(annotating 2～4): all the other judging panels think that all the fishy smell of mackerel suppresses effect and formulation example (5-15) is same degree.
(annotating 5): all the other judging panels think that the fishy smell of mackerel suppresses, local flavor upgrading effect is same degree with formulation example (5-23) all.
As stated, in the present invention, compare the comparative example group, in the fishy smell inhibition effect of the significant mackerel of (I) group acknowledge.In addition, compare (I) group, in the fishy smell inhibition effect of the extremely significant mackerel of (II) group acknowledge.In (III) group, compare (I) group acknowledge flavor improvement effect.Moreover, compare (II), (III) group, the fishy smell that obtains extremely significant mackerel in (IV) group suppresses effect, confirms good flavor improvement effect simultaneously.
[embodiment 7]
[local flavor of the steaming dumpling of sardine]
With down showing that the cooperation ratio white silk of table 12 (prescription) closes, to each wherein that the preparation of table 13 record is back 6 months preparation with after practicing synthetic shape equably separately with the amount shown in the table, under 85～90 ℃ temperature conditions, steaming 10 minutes.After the conditioning, this testing sample is cooled off naturally, the local flavor of the steaming dumpling of sardine is implemented the sensory testing by skilled judging panel (10).The result is shown in table 14.
[table 12]
| Material | Umber (weight portion) |
| < baste > | |
| First-class white sugar | 4.4 |
| Sodium glutamate | 2.2 |
| Starch | 10.8 |
| Water | 36 |
| (subtotal) | 53.4 |
| The living fish of sardine is rotten | 144.2 |
| Fish is rotten | 61.8 |
| Salt | 6.3 |
| Water | 34.3 |
| Add up to | 300 |
[table 13]
| Formulation example | Preparation (mark) | Addition (to food full dose weight %) |
| 6-1 | Comparative example does not add | - |
| 6-2 | The preparation of the embodiment of the invention 3 (A) | 0.5 |
| 6-3 | The preparation of the embodiment of the invention 3 (B) | 0.5 |
| 6-4 | The preparation of the embodiment of the invention 3 (J) | 0.5 |
| 6-5 | The preparation of the embodiment of the invention 3 (K) | 0.5 |
| 6-6 | The preparation of the embodiment of the invention 3 (N) | 0.5 |
| 6-7 | The preparation of the embodiment of the invention 3 (O) | 0.5 |
[sensory testing's result]
The sensory testing result by judging panel (10) who carries out immediately after the steaming dumpling conditioning of sardine is as follows.
[table 14]
As stated, the flavor quality improved effect to the steaming dumpling of sardine of each preparation of knowledge table 13 is followed successively by:
[embodiment 8]
[local flavor, the quality of packing egg]
With the material mixing shown in the table 15 (prescription),, mouth is closed with per 1 50g inflow packaging bag to back 6 months preparation of preparation that wherein adds table 16 record.These packaging bags at 80～85 ℃ soup bathed heating 25 minute thereafter.After the heating, the cooling and with these in 25 ℃ of preservations.Immediately, the degree etc. of the flavor quality of packing egg is implemented the sensory testing after the conditioning by skilled judging panel (10).Outcome record is to table 17.Moreover, also the preservation effect of packing egg is checked that outcome record is to table 18.
[table 15]
| Material | Umber (weight portion) |
| Whole egg | 80 |
| First-class white sugar | 5 |
| Salt | 0.8 |
| Sodium glutamate | 0.3 |
| Water | 13.9 |
| Add up to | 100 |
[table 16]
The sensory testing result by judging panel (10) who carries out immediately after the conditioning of packing egg is as follows.
[table 17]
[table 18]
Shown in table 17 and 18, compare comparative example, in containing of the present invention group of phytic acid, distinguish to obtain the flavor quality improved effect.
[embodiment 9]
[the variable color inhibition-quality of chopping cabbage keeps effect]
The 1 weight % aqueous solution that use has been shown the formulation preparation shown in the table 19 down.In this liquid 250g, the cabbage 50g of the thickness that is sliced into 2mm dipping is dewatered after 10 minutes, in 10 ℃ these are preserved the time of record in tables 20, by the degree of skilled judging panel (10) observation-affirmation variable color and the food sense of cabbage.The result is shown in table 20.
[table 19]
※ is except that formulation example (8-4), and each preparation supplies in test after preparation just prepares.
[table 20]
The formulation example (8-3) of same composition and (8-4) relatively in table 20, then preparation just prepared the back and in 25 ℃ preserve 6 months in, to the variable color of chopping cabbage suppress effect 10 ℃ in any holding time, also unconfirmed to difference (10).
After through 24 hours and 48 hours, unconfirmed in the testing sample except that formulation example (8-1) to variable color (10).On the other hand, after through 120 hours, use comprise the preparation of phytic acid formulation example (8-3), (8-4), (8-5), and (8-6) in unconfirmed to variable color (10), but in the formulation example (8-2) of using the preparation that does not comprise phytic acid, know and omit variable color (9).Moreover, for the food sense, after 120 hours; Formulation example (8-3), (8-4), (8-5), and (8-6) in; The good crisp sense (sense of loud, high-pitched sound the sound of sth. throbbing or bursting) that keeps the cabbage fiber in formulation example (8-2), is then compared formulation example (8-3), (8-4), (8-5), and (8-6) sense of loud, high-pitched sound the sound of sth. throbbing or bursting is poor.
In addition, after through 144 hours, know that in formulation example (8-2) variable color significantly promotes, formulation example (8-3), (8-4), (8-5), and (8-6) in, as long as few variable color (10).
As stated; The variable color of chopping cabbage is suppressed effect and quality-improving effect the preserving under 144 hours the condition of the preparation of record in the table 20, be shown as successively and be: formulation example
at 10 ℃
[embodiment 10]
[the smell of blood and local flavor that beef liver is unique]
With the beef liver 40g that is cut into the thickness about 1cm as testing sample.The preparation of record in back 6 months table 21 of preparation is added-is mixed into water 100g with the addition (weight %) that carries with souvenir, under 4 ℃ condition dipping 0 minute, 10 minutes, 20 minutes, 30 minutes, and 1 hour after, testing sample is removed liquid.These testing samples after 250 ℃ are heated 3 minutes 30 seconds, are cooled off, and skilled judging panel (10) compares, estimates the stink-local flavor of testing sample.The result is shown in table 22.
[table 21]
[table 22]
(annotate 1) other judging panels compare the testing sample of formulation example (9-1) (dip time: 10 minutes), and are unconfirmed to the smell of blood, and the inhibition tendency of blood flavor.
1 testing sample of comparing formulation example (9-1) (dip time: 20 minutes) among (annotating 2) other judging panels, unconfirmed to the smell of blood, and the inhibition tendency of blood flavor.
It is unconfirmed to the smell of blood that (annotating 3) other judging panels compare formulation example (9-3) (dip time: 10 minutes), and the inhibition of blood flavor.
(annotating 4) other judging panels are that the testing sample of comparing formulation example (9-5) (dip time: 1 hour) is confirmed the smell of blood, and the inhibition of blood flavor is and the same degree of formulation example (9-5) slightly to feel saline taste.
As stated, obtain the flavor quality improved effect of each concentration of each preparation of record in the table 21 concentration dependent of the preparation of knowledge capital inventive embodiments 3 (P).
[embodiment 11]
[using soy proteinaceous chicken to steam the local flavor of dumpling]
In preparation back 6 months, the cooperation ratio (weight %) of below showing table 23 (prescription) was practiced material fully and is closed, to wherein each preparation of table 24 record being closed and meatball of 1 7.0g that is shaped to practice equably separately with the ratio shown in the table.With its under 85～90 ℃ temperature conditions, steamed 10 minutes.By skilled judging panel (10) chicken of putting into soybean protein is steamed the enforcement sensory testings such as local flavor of dumpling after the conditioning immediately.The result is shown in table 25.
[table 23]
| Material | Umber (weight portion) |
| Chicken (das Beinfleisch) meat gruel | 26.7 |
| Chicken (brisket) meat gruel | 33.3 |
| Soybean protein (annotating 1) | 5.8 |
| Soybean protein (annotating 2) | 1.8 |
| Water | 23.4 |
| Whole egg | 4.0 |
| Lotus root starch | 2.8 |
| Verdant | 0.9 |
| Salt | 1.1 |
| Pepper | 0.1 |
| Mashed garlic | 0.1 |
| Add up to | 100.0 |
(annotating 1) used Fuji Oil Co., Ltd.'s system " ニ ユ one Off ジ ニ Star Network 50 ".
(annotating 2) used Fuji Oil Co., Ltd.'s system " サ Application ラ バ one ".
[table 24]
[table 25]
As stated, each preparation of table 24 record soy proteinaceous flavor quality improved effect affirmation is followed successively by: formulation example (10-5)＞(10-4)＞(10-3)＞＞(10-2).
[embodiment 12]
[local flavor of biscuit]
With biscuit, the material of the prescription shown in the following table 26 is mixed fully-stirs, to this, with preserve the preparation shown in 12 months the table 27 to make homogeneous with ratio (weight %) interpolation-mixing shown in the table as the kind of biscuit.
With the kind of biscuit (general 7g/ piece) heating and regulating 20 minutes in 170 ℃ baking oven.After the cooling, testing sample is assigned in a plurality of bags, with room temperature preservation for a short time.After 2 weeks, and after 4 weeks, compare, estimate the local flavor of these testing samples by skilled judging panel (10).The result is shown in table 28.
[table 26]
| Material | Umber (weight %) |
| Weak flour | 54.5 |
| Granulated sugar | 18.2 |
| Salad oil (day clear salad oil) | 27.3 |
| Add up to | 100.0 |
[table 27]
| Formulation example | Preparation | Preparation addition (to biscuit kind weight %) |
| 11-1 | Comparative example does not add | - |
| 11-2 | The preparation of the embodiment of the invention 3 (Q) | 0.5 |
| 11-3 | The preparation of the embodiment of the invention 3 (Q) | 1.0 |
[table 28]
(annotate 1) other judging panels and after 4 weeks, all almost do not feel the stink of deterioration grease after 2 weeks.
As stated, the flavor quality improved effect to biscuit of each preparation of table 27 record do not add at preparation in the biscuit of (11-1) through the time feel that strongly grease degradation is smelly.On the other hand, with the preparation (Q) of the embodiment of the invention 3 (11-2), and (11-3) in adding,, confirm significant deterioration preventing effect to grease according to addition with the ratio (weight %) of table.
[embodiment 13]
[local flavor of the clear juice of a species of small clam living in fresh water shellfish]
According to following method relatively to the effect of the preparation of record in back 6 months table 29 of the preparation of the distinctive fishy smell of shellfish-mud stink.
With fully the washing a species of small clam living in fresh water shellfish 30g as 1 part of testing sample.Each preparation and the salt of table 29 record are added-are mixed into water 80g with the ratio (weight %) shown in showing together, with moderate heat heating 4 minutes.After the cooling, by each testing sample solution of skilled judging panel (10) comparison-evaluation, and the stink of the body of a species of small clam living in fresh water shellfish.The result is shown in table 30.
[table 29]
[table 30]
(annotating 1) other judging panels are to the stink of the testing sample solution after heating, and how the stink of testing sample does not feel fishy smell.
(annotating 2) other judging panels compare formulation example (12-2) and feel the stink with degree.
As stated, the flavor quality improved effect to the clear juice of a species of small clam living in fresh water shellfish of each preparation of knowledge table 29 is followed successively by: the preparation (R) of the preparation of the embodiment of the invention 3 (Q)＞embodiment of the invention 3＞＞comparative example preparation (3)>=comparative example preparation (2)
comparative example preparation (1).
[embodiment 14]
[local flavor of freezing shallow clam (shallow clam juice)]
With following method relatively to freezing smelly, and the effect of the table 31 of the distinctive fishy smell of shellfish-mud stink record preparation.
The shallow clam 30g that will thaw is as 1 part of testing sample.Add-be mixed among the water 90g with the ratio (weight %) shown in showing together preparing each preparation and the salt of preserving 6 months following table 31 records in the back, with moderate heat heating 5 minutes.After the cooling, by each testing sample solution of skilled judging panel (10) comparison-evaluation, and the stink of body.The result is shown in table 32.
[table 31]
※ 1 is corresponding to the preparation (1) of table 29.
※ 2 is corresponding to the preparation (2) of table 29.
[table 32]
(annotating 1) other judging panels compare formulation example (13-1), the stink of the testing sample solution after heating, and any inhibition of all feeling fishy smell of the stink of testing sample.
(annotating 2) other judging panels compare formulation example (13-1), reach (13-2), the stink of the testing sample solution after heating, and any inhibition of all feeling fishy smell slightly of the stink of testing sample.
Know that as stated the flavor quality improved effect to freezing shallow clam (shallow clam juice) of each preparation of table 31 is followed successively by: the preparation (R) of the preparation of the embodiment of the invention 3 (S)＞embodiment of the invention 3＞＞comparative example preparation (4)＞comparative example preparation (2)
comparative example preparation (1).
[embodiment 15]
[local flavor (particularly stink) of freezing cuttlefish (cuttlefish of boiling)]
To the effect of distinctive fishy smell of freezing cuttlefish and freezing smelly table 33 record preparation, nurse one's health freezing cuttlefish for relatively with following method.
After freezing cuttlefish thawed with flowing water, be cut into the size about 2cm * 2cm, with 30g as 1 part of testing sample.The preparation of following table 33 records that preparation is back 6 months and salt heat 4 minutes 30 seconds to add-to be mixed into water 60g with the ratio (weight %) shown in the table with moderate heat.After the cooling, each testing sample is divided into liquid portion and solid part, compares, estimate the stink of part separately by skilled judging panel (10).The result is shown in table 34.
[table 33]
※ 1 is corresponding to the preparation (1) of table 29.
※ 2 is corresponding to the preparation (2) of table 29.
[table 34]
(annotating 1) other judging panels compare formulation example (14-1), the stink of the testing sample solution after heating, and any inhibition of all feeling fishy smell of the stink of testing sample.
(annotating 2) other judging panels compare formulation example (14-1), reach (14-2), the stink of the testing sample solution after heating, and any inhibition of all feeling fishy smell slightly of the stink of testing sample.
(annotating 3) other judging panels compare formulation example (14-2), the stink of the testing sample solution after heating, and any inhibition of all feeling significant fishy smell of the stink of testing sample.
As stated, the flavor quality improved effect to freezing cuttlefish (cuttlefish of boiling) of each preparation of record is followed successively by in the table 33: the embodiment of the invention 3 preparations (the T)＞embodiment of the invention 3 preparations (R)＞＞comparative example preparation (5)＞comparative example preparation (2)
comparative example preparation (1).
[embodiment 16]
[local flavor of the shrimp of boiling (particularly stink)]
Will except that decaptitate, shell, and the about altogether 50g of the shrimp of lineback (black Tiger Prawns) as 1 part of testing sample.The preparation and the salt that prepare record in back 6 months table 35 mix-are dissolved into water 100g with the ratio (weight %) of carrying with souvenir.Make this solution boiling, drop into after the testing sample, heated 6 minutes.After the cooling, by skilled judging panel (10) relatively, estimate each testing sample solution portion, and the stink separately of the solid part (body) of shrimp.The result is shown in table 36.
[table 35]
※ 1 is corresponding to the preparation (1) of table 29.
※ 2 is corresponding to the preparation (2) of table 29.
[table 36]
(annotating 1) other judging panels compare formulation example (15-1) and feel to suppress.
(annotating 2) other judging panels compare the inhibition that formulation example (15-1) is felt the fishy smell of shrimp.
(annotating 3) other judging panels do not feel the fishy smell of shrimp.
As stated, the flavor quality improved effect to the shrimp of boiling of each preparation of knowledge table 35 is followed successively by: the embodiment of the invention 3 preparations (the U)＞embodiment of the invention 3 preparations (R)＞＞comparative example preparation (6)＞comparative example preparation (2)
comparative example preparation (1).
[embodiment 17]
[local flavor of the cured fish of cuttlefish]
Use the material shown in the table 37 (prescription), the cured fish of conditioning cuttlefish.
Cuttlefish is divided into trunk and internal organ and foot.Wash trunk and foot, sucker is rubbed, wrap paper for kitchen and directly after refrigerator is placed an evening, be cut into 5mm width (I).Internal organ are coated with salt 32g and put into boxed cassette, after refrigerator is placed an evening, salt is removed, the end is downcut the content of squeezing out (II).With (I) and (II) 300g with after wine 15g mixes, 4 ℃ of one evening of maturation.
The cured fish of above-mentioned cuttlefish and back 6 months preparation of the preparation shown in the table 38 are mixed, with following method relatively to the effect of these preparations of the local flavor of the cured fish of cuttlefish.
The cured fish 20g of cuttlefish as testing sample, is assigned to it in a plurality of bags for a short time.To testing sample, the preparation of the table 38 that preparation is back 6 months mixes with the ratio (weight %) of carrying with souvenir.Compare-estimate this testing sample of preserving 3 days in 4 ℃ by skilled judging panel (10).The result is shown in table 39.
[table 37]
| Material | Umber (weight portion) |
| Squid | 300 |
| Salt | 32 |
| Wine | 15 |
| Add up to | 347 |
[table 38]
※ 1 is corresponding to the preparation (1) of table 29.
※ 2 is corresponding to the preparation (2) of table 29.
[table 39]
※ is in the situation of the cured fish of cuttlefish, and immediately, flavor was all unripe fully in any testing sample after preparation added.
(annotating 1) other judging panels compare formulation example (16-1) and feel to suppress.
(annotating 2) other judging panels compare the inhibition that formulation example (16-1) is felt the fishy smell of cuttlefish.
(annotating 3) other judging panels do not feel the fishy smell of cuttlefish.
As stated, the flavor quality improved effect to the cured fish of cuttlefish of each preparation of knowledge table 38 is followed successively by: the preparation (R) of the preparation of the embodiment of the invention 3 (V)＞embodiment of the invention 3＞＞comparative example preparation (7)＞comparative example preparation (2)
comparative example preparation (1).
[industrial applicibility]
But the phytic acid composition long preservation of powder stabilisation of the present invention with particularly adding food to through being dissolved into the solution that contains phytic acid that obtains in the water in use, improves the quality keeping quality of food, the effect of performance improvement flavor quality.Particularly, can suppress the distinctive stink or the fishy smell of beastly meat, poultry, aquatic product, and grease degradation is rotten, gives food good local flavor.
Claims (8)
1. stabilisation powdered vegetable acid composition, it contains phytic acid with close attachment to the state of sodium acetate powder.
2. the described stabilisation powdered vegetable of claim 1 acid composition, wherein the use amount with respect to the phytic acid of sodium acetate powder is 0.003～3.0 times of weight.
3. claim 1 or 2 described stabilisation powdered vegetable acid compositions, it also contains emulsifying agent.
4. the described stabilisation powdered vegetable of claim 3 acid composition, wherein said emulsifying agent are to be selected from following one or more: fatty acid glyceride, polyglyceryl fatty acid ester, polyglycereol ricinoleate ester, the smooth fatty acid ester of sorb and methyl glycol fatty acid ester.
5. each described stabilisation powdered vegetable acid composition of claim 1～4, it also contains acids or its esters.
6. flavour of food products quality improver, it contains each described stabilisation powdered vegetable acid composition of claim 1～5.
7. the described flavour of food products quality improver of claim 6, wherein said flavour of food products quality improver is beastly meat, poultry, aquatic product, vegetable protein, fermented food, grease or the odor control additive that contains the food of grease.
8. the preparation method of stabilisation powdered vegetable acid composition, it is that the powder mixes of the phytic acid aqueous solution and sodium acetate is adsorbed, or with the solution dried powderization of phytic acid and sodium acetate.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
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| JP2011067953 | 2011-03-25 | ||
| JP2011-067953 | 2011-03-25 | ||
| JP2012016224A JP5959214B2 (en) | 2011-03-25 | 2012-01-30 | Prevention of discoloration of phytic acid |
| JP2012-016224 | 2012-01-30 |
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| CN102687841A true CN102687841A (en) | 2012-09-26 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5446832A (en) * | 1977-09-19 | 1979-04-13 | Aramichi Hayashi | Food preserving method |
| JPS56113285A (en) * | 1980-02-14 | 1981-09-07 | San Ei Chem Ind Ltd | Preservative |
| JPS6037965A (en) * | 1983-08-10 | 1985-02-27 | Q P Corp | Food preservative |
| CN1602726A (en) * | 2003-10-02 | 2005-04-06 | 小川博卫 | Food anti deterioration agent, its manufacturing method and food containing said anti deterioration agent |
-
2012
- 2012-03-22 CN CN201210077293.4A patent/CN102687841B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5446832A (en) * | 1977-09-19 | 1979-04-13 | Aramichi Hayashi | Food preserving method |
| JPS56113285A (en) * | 1980-02-14 | 1981-09-07 | San Ei Chem Ind Ltd | Preservative |
| JPS6037965A (en) * | 1983-08-10 | 1985-02-27 | Q P Corp | Food preservative |
| CN1602726A (en) * | 2003-10-02 | 2005-04-06 | 小川博卫 | Food anti deterioration agent, its manufacturing method and food containing said anti deterioration agent |
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