JP2001258527A - Food preservative and method for producing food by utilizing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food preservative excellent in preserving effect and well-balanced in taste, and to provide a method for producing food using the same preservative. SOLUTION: This food preservative features formulating a mixture consisting of sodium gluconate or potassium gluconate and glycine with one or more kinds selected from the group consisting of an organic acid, a salt thereof, ethanol, a sucrose fatty acid ester, a thiamine ester, ε-polylysine, protamine, lysozyme, chitosan and polyphosphates.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a preservative for foods having an excellent preservation effect and a well-balanced taste, and a method for producing food using the same.

[0002]

BACKGROUND OF THE INVENTION Glycine,
Contains one or more of organic acids and salts thereof, polylysine, protamine, lysozyme, chitosan, polymerized phosphates, ethanol and sucrose fatty acid ester to adjust the PH of the food and use various preservatives That is being done. When the pH of food is adjusted for the purpose of suppressing the growth of microorganisms, most of the adjustment region is adjusted to the acidic side. In addition, many preservatives exhibit a preservative effect on the acidic side, and are not sufficiently satisfactory in terms of sensuality. In addition, preservation on the acidic side has a great effect on the texture yield depending on the type of the target food, so that its use requires caution.

[0003] Protein-based foods that are cooked after adjusting the pH of the target food to the acidic side, in particular,
This decrease in pH had the potential to cause fatal deterioration of texture and decrease in yield.

[0004] Lysozyme, polylysine, protamine and the like exhibit extremely strong antibacterial properties against certain bacteria, but are not sufficient as food preservatives due to their narrow antibacterial spectrum. Also, because these substances are expensive,
It is not preferable to add a large amount in order to sufficiently satisfy the preservability because the cost of the target food increases. In addition, lysozyme, polylysine, and protamine have unique flavors, and adding them in large amounts has the disadvantage of impairing the flavor of the target food.

[0005] Chitosan, sucrose fatty acid ester, vitamin B1 ester, which are known as non-acid type antibacterial substances,
Ethanol and the like are known, and they are used alone or in combination of several kinds. However, they have advantages and disadvantages in terms of effect and taste, and are not sufficiently satisfactory.

[0006]

DISCLOSURE OF THE INVENTION The inventors of the present invention have conducted intensive studies on processed foods for the purpose of suppressing microbial deterioration of the processed foods without impairing their flavor and texture. went. As a result, in a mixture of sodium or potassium gluconate and glycine, an organic acid and its salts, ethanol, sucrose fatty acid ester, vitamin B1 ester, polylysine, protamine, lysozyme, chitosan, and polymerized phosphates in a specific ratio. By including it in food, the PH of food
Was found to suppress the microbial quality degradation at pH 6.5 or higher.

An object of the present invention is to provide a food preservative that extends the shelf life of a food without impairing the texture and flavor of the food while maintaining the pH of the food at 6.5 or higher. An object of the present invention is to provide a method for producing food using the same. The present inventors have not yet elucidated the mechanism of these preservative improvements, but these preservative improvements are apparent from experimental results.

[0008]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that a mixture of sodium or potassium gluconate and glycine contains an organic acid and salts thereof, ethanol, sucrose fatty acid ester, vitamin B1.
Ester, polylysine, protamine, lysozyme, chitosan, polymerized phosphates are contained in food at a specific ratio, and the pH of the food is adjusted to pH 6.5 or more, and the deterioration of microbial quality is suppressed. I found something. Hereinafter, the present invention will be described in detail.

As sucrose fatty acid esters, those having HLB of 10 or more, which are permitted as food additives, are used.

[0010] The amount of each preservative component of the present invention to be added to the product is 0.015 to 4% by weight, preferably 0.1 to 4% by weight of sodium gluconate or potassium gluconate based on the food.
025 to 0.5% by weight;
The amount used is from 0.5 to 4% by weight, preferably from 0.075 to 0.3% by weight.

The organic acids and salts thereof used in the present invention include formic acid, acetic acid, propionic acid, sorbic acid, valeric acid, lactic acid, citric tartaric acid, malic acid, fumaric acid,
Examples include oxalic acid, succinic acid, adipic acid, pyruvic acid, itaconic acid, kojic acid and salts thereof. Polymerized phosphates used in the present invention include sodium pyrophosphate, sodium metaphosphate, and sodium polyphosphate.

The amount of propionic acid, sorbic acid and salts thereof to be added to the food is 0.01 to
0.3% by weight, preferably 0.05-0.15% by weight,
Formic acid, acetic acid, valeric acid, lactic acid, citric acid, tartaric acid, malic acid, fumaric acid, oxalic acid, succinic acid, adipic acid, pyruvic acid, itaconic acid, kojic acid, and the amount of salts thereof added to foods 0.5 to 30% by weight, preferably 1 to 10% by weight.

[0013] The amount of ethanol used in the present invention is 0.1 to 5% by weight, preferably 0.5 to 3% by weight of the food, and sucrose fatty acid ester is 0 to the food. 0.01 to 1.0% by weight, preferably 0.03 to 0.1% by weight.
5% by weight, polylysine is 0.001-0.
5% by weight, preferably 0.005 to 0.3% by weight, protamine is 0.001 to 0.5% by weight, preferably 0.005 to 0.3% by weight, and vitamin B1 ester is in food 0.001 to 0.5% by weight, preferably 0.005 to 0.3% by weight, and lysozyme is 0.001 to 0.5% by weight, preferably 0.005% by weight based on the food.
~ 0.3% by weight, chitosan is 0.05 ~ 2 with respect to food
% By weight, preferably 0.1 to 1.0% by weight, and polymerized phosphate is 0.05 to 5% by weight, preferably 0.1 to 5% by weight, based on the food.
1 to 1% by weight.

Each of these components may be added directly to the food, or may be added in the form of a preparation in advance. The preparation may be a mixture of powders of the respective components, or may be in the form of a solution.

When an organic acid or the like is used in the present invention, the PH range of the food depends on the acidic side. In this case, in order to increase the PH range of the food to 6.5 or more, an alkaline substance is used. Adjustments will need to be made. P
As the alkaline substance used for adjusting H, sodium carbonate, potassium carbonate, sodium hydrogen carbonate, and the like which are usually used as food additives may be used. The alkaline substance for adjusting the pH may be added directly to the food, or may be added to the formulation of the present invention in advance.

The preservative of the present invention is used for various foods. For example, salads, fried eggs, fried foods, seasonings such as boiled foods, boiled foods, pastries such as bread and cakes, seasonings such as sauces and sauces, pickles such as umeboshi, pickled pickles, raw noodles and boiled noodles It is effective for meat products such as noodles, ham and sausage, fishery products such as kamaboko and chikuwa, and Japanese sweets such as bean paste and rice cake.

The food preservative of the present invention exerts a surprising synergistic effect as compared with those using sodium gluconate or potassium gluconate and glycine alone or in combination of two kinds alone, and has a broad antibacterial activity against various microorganisms. It has a spectrum, and it has become possible to improve the preservability of food.

The food preservative of the present invention has a sufficient effect not only on heated foods but also on non-heated foods. Hereinafter, the present invention will be described in detail with reference to Examples.

[0019]

EXAMPLES Examples are shown below, but the present invention is not limited by these applications and uses.

Example 1 A basic composition comprising 160 g of egg yolk, 1440 g of milk, 40 g of sugar, 6.5 g of flour, and 6.5 g of constarch was added to the food preservative of the present invention. While heating well, the mixture was heated over a low heat to boil 10% of the total weight. Thereafter, the mixture was cooled, stored in a cup at 20 ° C., observed for changes in appearance, and the number of days until the number of general viable bacteria reached 1 × 10 ⁶ / g was defined as the effective storage days. Table 2 shows the results. In addition, as a result of the sensory test, the test group to which the preservative of the present invention was added showed no difference in taste, color, odor, morphology, etc. as compared with the control group, and no adverse effect on the quality due to the addition was observed. I couldn't.

[0021]

[Table 1]

[0022]

[Table 2]

Example 2 25 parts of potato, 20 parts of onion, 20 parts of beef, 3 parts of sugar,
19. 2 parts soy sauce, 0.2 part sodium glutamate, water
8 parts as the basic composition, simmer until the water becomes half, add the food preservative of the present invention 1 minute before stopping the fire (the amount of each component in Table 3 is% by weight based on the basic composition), and After mixing and filling in a cup, the mixture was stored at 20 ° C., and a bacterial test was performed over time. The number of days until the general viable cell count reached 1 × 10 ⁶ cells / g was defined as the effective storage days. Table 4 shows the results.

[0024]

[Table 3]

[0025]

[Table 4]

[0026]

According to the present invention, a mixture of sodium or potassium gluconate and glycine according to the present invention is added to an organic acid and salts thereof, ethanol, sucrose fatty acid ester, vitamin B1 ester, ε-polylysine, protamine, lysozyme, chitosan, A food preservative comprising one or more selected from the group consisting of polymerized phosphates. As a result, it became possible to provide a food preservative having an excellent preservation effect and a well-balanced taste.

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Claims (6)

[Claims] 1. A mixture of sodium or potassium gluconate and glycine with an organic acid and its salts, ethanol, sucrose fatty acid ester, vitamin B
A food preservative containing one or more selected from the group consisting of one ester, ε-polylysine, protamine, lysozyme, chitosan, and polymerized phosphates. 2. The food preservative according to claim 1, wherein the ε-polylysine is isolated from a culture obtained by culturing a polylysine-producing bacterium belonging to the genus Streptomyces. 3. The food preservative according to claim 1, wherein the fatty acid of the sucrose fatty acid ester is stearic acid or palmitic acid. 4. The food preservative according to claim 1, wherein the protamine is free protamine, or protamine sulfate or protamine hydrochloride. 5. The preservative according to claim 1, wherein the chitosan is free chitosan, acetate or glutamate. 6. A mixture of sodium or potassium gluconate and glycine with an organic acid and salts thereof, ethanol, sucrose fatty acid ester, vitamin B
A method for producing a food, comprising one or more selected from the group consisting of one ester, ε-polylysine, protamine, lysozyme, chitosan, and polymerized phosphates.