JP2002119241A - Vinegar composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop a vinegar composition which maintains the bacterium proliferation-inhibiting effect of the vinegar, controls the acetic acid flavor of the vinegar and has improved food preservability without affecting the taste and texture of a food to which the vinegar composition is added, when the vinegar is used to improve the preservability of the food. SOLUTION: This vinegar which is not changed during storage and has a good acetic acid odor-controlling effect and a good preservability-improving effect, when added to the food, characterized by mixing powdered vinegar with baked calcium powder.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for improving shelf life and a method for improving the shelf life of food, which suppresses bacterial growth in food production and improves the shelf life of food.

[0002]

2. Description of the Related Art In recent years, with the advancement of technology in the food industry, cooked and semi-cooked foods such as bento, prepared dishes, rice balls, and cut vegetables have been sold at an ambient temperature close to room temperature. . Such cooked or semi-cooked foods can be used to disinfect or sterilize food ingredients or to prevent food poisoning due to food spoilage or spoilage due to the growth and proliferation of microorganisms during storage. At the same time as striving to maintain cleanliness and cleanliness, food additives such as pH adjusters and shelf life improvers are used to control and prevent spoilage and deterioration.

[0003] On the other hand, there has been a trend in recent years to avoid using food additives by chemical synthesis as much as possible from the viewpoint of health and safety of consumers, and instead, additives derived from natural food raw materials that have been used since ancient times have been required. In addition, organic acids, amino acids and the like are increasingly used as the shelf life improver. Vinegar such as brewed vinegar or synthetic vinegar containing acetic acid as the main component is the most common organic acid used for the purpose of improving shelf life in natural food ingredients, but vinegar has a strong acidity and smell unique to acetic acid, When added alone to food, it becomes an obstacle, so there is a limit in achieving both the bacterial growth inhibitory effect and the flavor of the food, and the type of food used is limited. That is, if a sufficient amount is added to control bacterial growth (bacteriostatic) of food, the acidity and odor of acetic acid impairs the flavor of the food, and if the amount is added to such an extent that the flavor of the food is not impaired, sufficient day keeping and improving effects are not exhibited. Was in the situation.

[0004] As a method of improving the flavor of this vinegar,
Dissolve animal calcium such as eggshell and oyster shell in organic acids,
A method of drying the liquid to obtain a powder (Japanese Patent Laid-Open No. Hei 3-2404)
No. 49), a method using an ionized liquid obtained by adding animal calcium to an acetic acid fermentation liquid or a dried product thereof (Japanese Patent Application Laid-Open No.
No. 8239), or a method of including sodium lactate and animal calcium in vinegar (JP-A-10-3)
37167) and the like. However, all of these methods form calcium acetate by a salt-forming reaction between acetic acid and calcium, and then add calcium acetate.At the same time, the bacterial growth inhibitory effect of acetic acid is not sufficiently exhibited, and at the same time, calcium acetate is not used. It is a chemical substance that is not permitted as a food additive in Japan and cannot be added to food.

Also, a method of using a calcium-containing powder produced from the skeleton of marine organisms produced from nature and a vinegar powder, which is dispersed in oil and filled in a capsule, as a health food (Japanese Patent Publication No. No. 2711064), but the calcium-containing powder derived from the skeleton of marine organisms used in the present invention is not a crushed marine skeleton but a calcined one, and contains calcium carbonate as a main component. The antibacterial action is not maintained. Further, the calcium-containing powder and the vinegar powder in this patent are in a state of being dispersed in oil, and the calcium powder and the vinegar powder are present in a state where they are not in direct contact with each other.

[0006]

DISCLOSURE OF THE INVENTION The present invention relates to the use of vinegar for the purpose of improving the shelf life of food while maintaining the effect of vinegar on inhibiting bacterial growth while suppressing the acetic acid flavor of vinegar, thereby improving the taste of the added food. It is an object of the present invention to develop a vinegar composition that improves the preservability of food without affecting the texture and texture.

[0007]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, prepared and used a powdery mixture of powdered vinegar and calcined calcium powder. Thereby, calcium acetate is not formed during storage of the composition or before addition to food,
The present invention has been found to have a sufficient shelf-life improving effect when added to food, and has completed the present invention.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The powdered vinegar used in the present invention is brewed vinegar, a concentrated vinegar, a synthetic vinegar or a vinegar to which another organic acid or the like is added to adjust the acidity or acidity, or an electrolyte. One or a mixture of two or more of these is adsorbed to a water-soluble excipient such as dextrin to remove water, and the resulting powder is obtained, for example, by the method disclosed in Japanese Patent Publication No. 2711064. Can be used. The acetic acid content or water content of the powdered vinegar is not particularly limited, but the water content is preferably 5% by mass or less in order to maintain good powder properties.

In the pulverization, an electrolyte substance can be used to prevent gelatinization of dextrin. The electrolytes used include sodium chloride, sodium acetate, sodium carbonate, sodium tartrate, sodium citrate, sodium succinate, sodium lactate, sodium fumarate, sodium malate, disodium succinate, sodium hydrogen tartrate, sodium hydrogen carbonate, Sodium dihydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium polyphosphate, potassium metaphosphate, other phosphates or carbonates Salts such as salt can be used. By adding these electrolytes, vinegar powder having good acetic acid adsorption and excellent powder quality can be obtained.

[0010] The calcined calcium used in the present invention may be an animal-derived calcium such as an oyster shell, a scallop shell, a scallop shell, a sea urchin shell, an eggshell or a coral shell, which is calcium carbonate at a temperature of 600 ° C or more, preferably 600 ° C or more. 900 ~
The main component obtained by calcining or heating by heating at a temperature of 1200 ° C. for about 15 to 60 minutes is calcium oxide. PH of the obtained saturated aqueous solution of calcined calcium is 1
It is preferably in the range of 1 to 13.

In the present invention, even if calcium oxide, which is the main component in calcined calcium, is hydrated by moisture in the air and calcium hydroxide is mixed in use, the effect of improving the shelf life of the intended food is sufficient. It is exhibited in.

The calcined calcium product of the present invention is used in the form of a powder. The particle size of the powder is not particularly limited, but the average particle size is preferably 100 μm or less in consideration of the efficiency of handling, suspension or dissolution in water, and the like.

The composition of the present invention is obtained by mixing the vinegar powder and the calcined calcium powder by a known suitable method, and the blending ratio of the powdered vinegar and the calcined calcium is particularly limited. However, when the bacteriostatic effect when added to food and the taste and flavor of the food are taken into account, powdered vinegar: calcined calcium = 99.9: 0.1 to 5
5.0: 45.0, more preferably powdered vinegar: calcined calcium = 99.0: 1.0 to 90.0: 10.0
Is suitably within the range.

The foods to be used in the present invention include, for example, processed seafood, processed meat and meat, processed salads, pasta, noodles such as udon, cooked rice, soup stock, sauces used for lunches and prepared foods. Examples include soups and rice cakes, but are not limited thereto, and can be used for various foods.

The amount of the composition of the present invention to be added to food is appropriately adjusted depending on the flavor and physical properties of the food, but is usually 0.3 to 5.0% by mass, preferably 0.1 to 5.0% by mass based on the total amount of the food.
5 to 2.5% by mass.

The method of adding the composition of the present invention to food is not particularly limited. Depending on the characteristics of cooking of the food, a method of pickling the ingredients before cooking, a method of adding and mixing after cooking, and cooking food For example, a method of spraying the solution as an aqueous solution.

The blend of powdered vinegar and calcined calcium according to the present invention, when added to food, has an effect of suppressing the growth of other bacteria (antibacterial and bacteriostatic) in order to further enhance the effect of improving the shelf life. Can be added together. Examples of the substance having such bacterial growth inhibition include adipic acid, trisodium citrate,
Gluconic acid, tartaric acid, sodium tartrate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, lactic acid, sodium lactate, glacial acetic acid, monosodium fumarate, sodium malate, sodium hydrogen tartrate, potassium carbonate, hydrogen bicarbonate Sodium, potassium dihydrogen phosphate, sodium dihydrogen phosphate, itaconic acid, phytic acid, citric acid, glucono delta lactone, carbon dioxide, disodium hydrogen phosphate, sodium dihydrogen pyrophosphate, fumaric acid, malic acid, phosphorus Acid, potassium hydrogen tartrate, sodium carbonate, dipotassium hydrogen phosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, sodium metaphosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, α-ketoglutarate, lysozyme, glucose oxidase, Lyserine fatty acid ester, diglycerin fatty acid ester, glycine, alanine, betaine, kojic acid, benzoic acid, sorbic acid, sodium dehydroacetate, sodium benzoate, isopropyl parahydroxybenzoate, propionic acid, sodium propionate, sodium hypochlorite , Thiamine lauryl sulfate,
Nisin, ε-polylysine, organic or inorganic compounds such as ethanol, or udo extract, fig leaf extract,
Mustard extract, chitosan, mulberry extract, enzymatically treated tea extract, perilla extract, horseradish extract, pomegranate extract, capsicum extract, garlic extract, pimenta extract, grape seed extract, pepper extract, Madake extract,
Moso bamboo extract, firgrass extract, wasabi extract,
Oregano extract, Licorice extract, Clove extract, Enzymatically decomposed apple extract, Ginger extract, Sage extract,
Tea extract, raw soy extract, bee extract, grape peel extract, propolis extract, pink extract, mandarin seed extract, yucca foam extract, rosemary extract, scallop extract, shirako protein extract , Pectin hydrolyzate, perilla extract, enzymatically decomposed pigeon barley extract,
Examples include animal and plant extracts such as Tsuyaburin, Japanese radish extract, Forsythia extract, and grapefruit extract.

[0018]

The present invention will be specifically described below with reference to examples.

<Example 1> 95% by mass of powdered vinegar (acidity 19) and 5% by mass of calcined scallop calcium powder were mixed, and the obtained mixed powder was sealed in an aluminum laminate bag.
Stored at room temperature for one month. No fever was observed during storage, and 1
The peak of calcium acetate was not detected in the identification of the calcium compound by X-ray diffraction after a lapse of months.

Example 2 95% by mass of powdered vinegar (acidity 19) and 5% by mass of calcined oyster shell (calcium oxide: calcium hydroxide: calcium carbonate = 51: 43: 6)
And tested in the same manner as in Example 1, but no formation of calcium acetate was observed.

Example 3 1000 parts by mass of ground chicken, 1000 parts by mass of ground pork, 2250 parts by mass of onion, potato 1
Curry was prepared by a conventional method using 000 parts by mass, 140 parts by mass of fats and oils, 800 parts by mass of curry roux and 5000 parts by mass of water. At the time of cooking the curry, 0.8 mass% of the powdered vinegar-scallop shell calcined calcium mixed powder prepared in Example 1 was added to the total amount of the curry, and 0.6% by mass of powdered vinegar having an acidity of 19 was used. Curry was prepared for three test plots: a test plot where the additive was added (Comparative Example) and a test plot where the shelf life improver was not added (Control Example), and the resulting curry was stored at 25 ° C. for 48 hours. The number of general viable bacteria was measured. Immediately after the curry was prepared, the odor of acetic acid was evaluated by a sensory test. Table-Results
1 is shown.

[0022]

[Table 1]

<Example 4> In a recipe containing 1000 parts by mass of radish and 3000 parts by mass of boiled seasoning, 1.0% by mass of powdered vinegar-scallop shell calcined calcium mixed powder prepared in Example 1 with respect to boiled seasoning Test plot (Example), powdered vinegar used in Example 1 0.95% by mass
Radish simmering was prepared for the test plot (comparative example) and the test plot (control example) without addition of the shelf life improver.
The same test was conducted. The results are shown in Table-2.

[0024]

[Table 2]

<Example 5> Powdered vinegar 9 used in Example 1
A powder mixture of 2% by mass, 5% by mass of calcined scallop shell calcium and 3% by mass of chitosan was prepared. In shallow pickles, in which 100 parts by weight of cucumber is pickled for 48 hours at 15 ° C with respect to 400 parts by weight of pickled seasoning liquid, for pickled seasoning liquid,
A test section to which 0.8% by mass of the powdered vinegar composition was added (Example), a test section to which 0.74% by mass of the powdered vinegar used in the composition was added (Comparative Example), and a test in which no shelf life improver was added. The test (control example) was performed in the same manner as in Example 3. The results are shown in Table-3.

[0026]

[Table 3]

<Example 6> Powdered vinegar 9 used in Example 1
4% by mass, scallop shell calcined calcium 5% by mass and ε-
A powder mixture composition of 1% by mass of polylysine was prepared. In a hamburger composed of 700 parts by mass of ground beef and pork, 215 parts by mass of cut onion, 75 parts by mass of bread crumbs and 75 parts by mass of whole egg, a test in which 0.6% by mass of the above composition was added to all hamburger ingredients. A hamburger was prepared for each of the group (Example), the test group (Comparative Example) to which 0.56% by mass of the powdered vinegar used in the composition was added, and the test group (Control Example) to which no child-holding improver was added. For 48 hours, and tested as in Example 3. The results are shown in Table-4.

[0028]

[Table 4]

<Example 7> A mixture of 90% by mass of powdered vinegar of Example 1, 5% by mass of calcined oyster shells and 5% by mass of other components was prepared by using an agar medium.
The minimum inhibitory concentration for llus subtilus was determined. However, in the case of the compounding, powdery products were previously used as a 50% by mass compounding with lactose for the three products of ε-polylysine, lauric acid monoglyceride and diglycerin myristic acid monoester. The results are shown in Table 5, but no substance that inhibits the effect of the powdered vinegar-calcined calcium-containing composition was found.

[0030]

[Table 5]

[0031]

EFFECT OF THE INVENTION By preparing a powder mixture of powdered vinegar and calcined calcium according to the present invention, the composition is stable without causing calcium acetate during storage, and the odor of acetic acid when added to food is suppressed. The effect of improving the shelf life of food is obtained without impairing the flavor.

Continued on the front page (51) Int.Cl. ⁷ Identification code FI Theme coat II (reference) A23B 7/10 A23B 7/10 A A23L 1/39 A23L 1/39 F term (reference) 4B021 LW02 LW04 LW10 MC01 MK04 MK08 MK20 MP01 4B028 BC03 BL15 BP23 BP26 4B036 LC04 LF05 LH03 LH44 LK04 4B047 LB09 LE06 LF01 LF04 LF08 LG01 LG62 4B069 DA03 DA09 HA02 HA07 KB03 KC13 KC25

Claims (3)

[Claims] 1. A powdered vinegar composition in which calcium acetate is not formed during storage or before addition to food, wherein calcined calcium and powdered vinegar are blended. 2. The calcined calcium is oyster shell, scallop shell,
The powdered vinegar composition according to claim 1, wherein the vinegar composition is one or a mixture of two or more of baked shellfish, sea urchin, eggshell, and coral shell. 3. A method for improving the shelf life of food, comprising preparing a powdery mixture of calcined calcium and powdered vinegar, and adding and using the mixture before, after or after cooking. Method.