JP2003038145A - Food containing deterioration-preventing agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food containing a deterioration-preventing agent which has an increased food deterioration-preventing effect and does not have the smell of acetic acid even in an acidic range. SOLUTION: This deterioration-preventing agent prepared by mixing acetic acid with sodium acetate and diglycerol monofatty acid ester is added to a food. Thereby, the smell of the acetic acid can be reduced even in an acidic range, and the harsh taste of the diglycerol monofatty acid ester itself is mitigated. The food having a good flavor and an excellent preserving effect is obtained.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a food containing an alteration preventing agent, and more particularly to a food containing an alteration preventing agent containing sodium acetate, acetic acid and diglycerin monofatty acid ester.

[0002]

2. Description of the Related Art The present inventors have previously proposed glycerin C8 to C12.
Storage of foods that use glycine together with fatty acid ester and alkaline salts of acetic acid, citric acid, tartaric acid and lactic acid at low temperature,
Offensive odors such as frozen and refrigerated odors that occur during storage and storage
Method for preventing bad odor (Japanese Patent Publication No. 55-2269) and method for preventing unpleasant odor such as refrigerated odor generated at low temperature storage by using monoester such as sucrose, propylene glycol, sorbitol and sodium acetate (Japanese Patent Publication No. 386
No. 90) was proposed. Each of these is a combination of weak alkaline salts whose pH of the aqueous solution is near neutral,
The storage effect may not always be sufficient. On the other hand, if the liquid is brought to be acidic, the preservation effect is enhanced, but the odor of free acetic acid generated from acetic acid or sodium acetate is also increased, and the flavor of food may be impaired.

[0003]

As described above, sodium acetate preparations have little deterioration preventing effect unless they are on the acidic side, and when they are acidified, free acetic acid is released and the preparation itself smells acetic acid, and becomes stronger as the pH decreases. Further, even when added to foods, foods usually have an acidity of around pH 6, so that there is an odor of acetic acid in some cases, and as the pH is lowered, the odor of acetic acid becomes stronger, so that improvement is required.

[0004]

Means for Solving the Problems As a result of intensive studies on the improvement of the acetic acid odor of such a deterioration preventing agent, the present inventors have reduced the acetic acid odor even in an acidic region by mixing diglycerin monofatty acid ester with acetic acid. It has been found that it is possible to lower the p by combining it with sodium acetate.
Acquired the knowledge that the acetic acid odor is small even in the H range and the acridness of the diglycerin monofatty acid ester itself is alleviated by a synergistic effect, the flavor is good, and the excellent preservation effect is exhibited,
The present invention has been completed. That is, the present invention is
(1) A food containing an alteration inhibitor containing sodium acetate, acetic acid, and diglycerin monofatty acid ester,
(2) The food according to (1) above, wherein the diglycerin monofatty acid ester is a diglycerin mono C8-18 fatty acid ester, (3) sodium acetate 1 to 99% by weight, acetic acid 0.0.
(4) 1% (w / w) pH of the food product, which comprises an alteration preventing agent containing 5 to 50% by weight and diglycerin monofatty acid ester of about 0.1 to 30% by weight. The food according to (1) above, which contains a deterioration preventing agent having a ratio of about 3 to 8, and (5) the deterioration preventing agent in an amount of 0.1 to 3.0% by weight relative to the food (1). ) ~ (4)
The food according to any one of 1.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION As the sodium acetate used in the present invention, one which is safe in terms of food hygiene is used, but crystalline sodium acetate may be used, and anhydrous powdery sodium acetate gives a powdery preparation which is convenient to handle. Easy to get caught. Further, sodium acetate powder having a high specific volume is particularly advantageous because it has a high adsorbability for acetic acid and / or brewed vinegar. The content of sodium acetate in the deterioration preventing agent used in the present invention is usually 1 to 99% by weight, preferably 2 to 98% by weight, more preferably 3 to
95%. In the present invention, instead of sodium acetate, acetic acid or / and sodium carbonate in brewed vinegar,
It may be in the form of sodium acetate by adding an alkali such as sodium hydroxide. Acetic acid may be synthetic vinegar or brewed vinegar. As the brewed vinegar, general natural vinegar produced through the brewing process is used, and examples thereof include lees vinegar, malt vinegar, vinegar (rice vinegar), grape vinegar, apple vinegar, other fruit vinegar, and sake vinegar. To be The acetic acid concentration is commercially available from a low concentration of about 4 to 5% to about 15 to 30%, but a higher concentration is convenient for handling. Also, a combination of brewed vinegar and synthetic vinegar may be used. Synthetic vinegar can be adjusted to any concentration by adding purified water using glacial acetic acid. The amount of acetic acid or / and brewed vinegar as acetic acid is about 0.05 to 50% by weight, preferably about 0.1 to 40% by weight, more preferably about 0.5 to 30% by weight, based on the whole preparation. When the acetic acid concentration is 0.05% or less in the formulation of the deterioration preventing agent used in the present invention, the effect of preventing deterioration of food is weak, and when it is about 50% or more, the acetic acid odor suppressing effect is weak.

The diglycerin monofatty acid ester used in the present invention can be obtained by an esterification reaction between diglycerin and a fatty acid or an ester exchange reaction between diglycerin and triglyceride, and is purified and concentrated by a method such as molecular distillation. It is preferable to use water-soluble ones in which the purity of the monoester is increased by 50% or more. Diglycerin is a compound formed by dehydration condensation of two molecules of glycerin and is a compound having one ether bond and four hydroxyl groups in the molecule. The constituent fatty acid is a fatty acid having 8 to 18 carbon atoms or a mixture thereof, preferably a diglycerin monofatty acid ester having 10 to 16 carbon atoms, and more preferably 12 to 14 carbon atoms. Specific examples of the fatty acid that constitutes the ester include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid and the like having 8 carbon atoms.
-18 saturated fatty acids, especially lauric acid,
Myristic acid is preferred.

The amount of diglycerin monofatty acid ester used in the present invention is 0.1 to 30% by weight based on the whole preparation.
The amount is preferably about 0.5 to 25% by weight, more preferably about 1 to 20% by weight. When the content of this fatty acid ester is 0.1% by weight or less, the effect of preventing acid odor and deterioration is weak, and when it is 30% by weight or more, solidification or separation occurs and it becomes difficult to disperse in the food. The deterioration preventing agent for food used in the present invention has a pH of a 1% (w / w) aqueous solution of about 3.0 to 8.0, preferably about 3.5 to 7.0, and more preferably 4.0.
It is about 5 to 6.5. When the pH is lower than the above, the sour acid odor is strong and the flavor improving effect is weakened when it is added to food, but the effect of preventing alteration is weak when the pH is higher than the above. The food deterioration preventing agent used in the present invention is obtained by mixing sodium acetate, acetic acid and diglycerin monofatty acid ester. The mixing method is not particularly limited, but a mixture of diglycerin monofatty acid ester uniformly mixed in acetic acid may be mixed with sodium acetate, or diglycerin monofatty acid ester liquefied while mixing sodium acetate and acetic acid. You may make it add and mix.

When the blending ratio of sodium acetate is relatively large, for example, about 50 to 99% by weight of anhydrous sodium acetate, it becomes powdery form, and when it is 40% by weight or less and acetic acid or water content is large, it becomes liquid form. In any case, it is desirable to mix well. In the present invention, instead of sodium acetate, an alkali such as sodium carbonate or sodium hydroxide is added to acetic acid or / and brewed vinegar for neutralization reaction, and diglycerin monofatty acid ester is added to the sodium acetate form. May be. Diglycerin monofatty acid esters having a large number of carbon atoms, such as those having 12 to 18 carbon atoms, are solidified at room temperature, but those having 8 to 10 carbon atoms are solidified at a temperature of about room temperature or less, and thus are heated. It is desirable to add the melted product to acetic acid and / or brewed vinegar, or to mix it with heated acetic acid or brewed vinegar, or to make it liquid and mix it in any case.

[0009] Further, as long as the object of the present invention is not impaired, various additives such as sweeteners, etc. are added to the deterioration preventing agent used in the present invention.
Seasonings, bactericides, antioxidants, binders, phosphates, spices, food materials, amino acids such as glycine, fumaric acid, citric acid, malic acid, tartaric acid, adipic acid, lactic acid, and organic acids such as ascorbic acid. , And salts thereof, phytic acid, alum and salts thereof, salts of phosphoric acid monophosphate, phosphoric acid diphosphate, and phosphoric acid triphosphate, and polymeric phosphate salts of pyro, poly, and meta may be added or used in combination. Examples of foods to which the deterioration preventing agent of the present invention is added include, for example, frozen ground meat, fish paste products (eg, kamaboko, bamboo rings, fried fried fish, sausage, etc.), meat products (eg, meat sausage, hamburger, meat dango, grilled meat,
Ham, etc., side dishes (eg, salad, gyoza, Shumai,
Croquette, seasoned food, stewed food, grilled food, fried food), seasoning (eg meat juice, meat sauce, sauce, ketchup, mustard, dressing etc.), bread, confectionery (eg cake, custard, cream, cream puff, bun etc.) , Soups (eg, potage, consommé, etc.), Tsukudani, salted, salted and pickled (eg, miso,
Asazuke, koji pickle, kasu pickle, soy sauce pickle, seafood dry product, smoked product,
Egg products (eg, thick-boiled eggs, tofu, steamed pork, mayonnaise, etc.), curries, chilled foods, frozen foods and batters thereof, rice, porridge, miso (eg, rice miso, bean miso, wheat) Miso, etc.), Tsukudani, salted seaweed, mochi, raw seaweed,
Raw seaweed, noodles (eg, udon, soba, Chinese noodles and their raw noodles, etc.), rice cakes, tofu, raw meat products (eg, minced meat, minced meat, etc.), bean paste (beans, potatoes, azuki beans, etc.) , Bowls (eg, oyakodon, meat bowl, etc.). Further, a hermetically sealed packaged food in which the above food is bottled, canned, retort pouch, various plastic films (eg, cellophane, polyethylene, rubber chloride, vinylidene chloride polyester, polypropylene, composite processed paper, etc.), chilled or retorted is also included. By using an appropriate amount of the deterioration preventing agent of the present invention in these foods, it is possible to prevent the deterioration of the flavor and the deterioration. The amount of the deterioration preventing agent added to the food depends on the amount of the diglycerin monofatty acid ester added and the pH of the preparation, but is usually 0.1 to 3.0% by weight, preferably 0.2 to 2.0% by weight of the food. % By weight, more preferably 0.3 to 1.0
It is desirable to adjust it to about wt%.

[0010]

The present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. Example 1 3 parts by weight of heated diglycerin monomyristate ester and 15 parts by weight of brewed vinegar having an acetic acid concentration of 15% were mixed, and further mixed with 82 parts by weight of anhydrous sodium acetate to prepare a powdered preparation. (A) Comparative Example 1 15 parts by weight of brewed vinegar having an acetic acid concentration of 15% and 85 parts by weight of anhydrous sodium acetate were mixed to prepare a powdery preparation (b).
Comparing the odors of the preparations (a) and (b), the product (a) had almost no acetic acid odor and was in an odorless state, but the product (b) had a pungent odor. The pH values of the 1 wt% aqueous solutions of (a) and (b) were both 6.2.

Example 2 To 100 parts by weight of the powder of (a), 10 parts by weight of citric acid was added and mixed well to prepare a preparation (c). The pH of the 1% aqueous solution was 5.5, but the odor of acetic acid was extremely weak. Comparative Example 2 A formulation (d) was prepared by adding 10 parts by weight of citric acid to 100 parts by weight of the powder of (b) and mixing them well. The pH of the 1% aqueous solution was 5.5, but the pungent odor was stronger than that of the powder (b). Example 3 20 parts by weight of brewed vinegar having a concentration of 15% and 5 parts by weight of 90% acetic acid, 2 parts by weight of diglycerin monomyristate ester were added and mixed with heating, and 73 parts by weight of anhydrous sodium acetate was added. The powdered preparation was mixed. 1 of this drug
% Aqueous solution had a pH of 5.5, and the acetic acid odor was extremely weak.

EXAMPLE 4 To 70 parts by weight of 50% acetic acid, 10 parts by weight of sodium carbonate was added and mixed well to be neutralized, and further 20 parts by weight of diglycerin monomyristate ester heated and melted was mixed to obtain a liquid form. It was made into a formulation. The pH of a 1% aqueous solution of this drug was 4.3. Although 50% concentration of acetic acid has a strong irritating odor, the irritating odor of this preparation was significantly reduced and the acetic acid odor became weak. Example 5 To 80 parts by weight of 60% acetic acid, 5 parts by weight of sodium carbonate was added and well stirred to neutralize, and 15 parts by weight of diglycerin monolaurate ester in a warm liquid state was added to obtain a liquid preparation. The pH of a 1% aqueous solution of this drug was 3.71. Although 60% acetic acid had a strong irritating odor, the acetic acid odor was weakened in this preparation by alleviating the irritating odor.

Example 6 To 80 parts by weight of brewed vinegar (30% concentration) was added 10 parts by weight of diglycerin monolaurate ester in a heated liquid, and the mixture was mixed well, and 10 parts by weight of crystalline sodium acetate was added and mixed well. To give a liquid formulation. The pH of a 1% aqueous solution of this agent was 3.98. In addition, brewed vinegar (30% concentration)
Has a strong irritating odor, but the irritant odor of this drug was alleviated and the acetic acid odor weakened. Example 7 To 87 parts by weight of 15% brewed vinegar, 5 parts by weight of diglycerin monocaprylic acid ester in a heated liquid form was added, and 8 parts by weight of anhydrous sodium acetate was added while mixing to obtain a liquid preparation. The irritating odor of this product was also alleviated and the odor of acetic acid weakened. The pH of a 1% aqueous solution of this agent was 3.95.

Example 8 To 26.5 parts by weight of 30% strength brewed vinegar, 2 parts by weight of diglycerin monomyristic acid ester in a heated liquid form was added and mixed well, and 55 parts by weight of anhydrous sodium acetate was added and mixed. On the other hand, 15 parts by weight of monosodium fumarate, 1 part by weight of disodium succinate, and 0.5 parts by weight of tricalcium phosphate were added to prepare a powder formulation. The pH of a 1% aqueous solution of this drug was 5.0, but it was almost odorless. Comparative Example 3 A powder preparation was produced in the same manner as in Example 8 except for 2 parts by weight of diglycerin monomyristate ester. This product also had a pH of 5.0 as in Example 8, but it had a strong pungent odor like a nose.

Example 9 To 300 g of well-washed white rice, 500 ml of water was added, and the ones to which the following preparations were added and the ones without additives were stirred and cooked in the usual manner. After cooling, put each in a plastic bag 20
It was stored in an incubator at ℃. The results are shown in [Table 1].

[Table 1] When heated, the control group smelled acetic acid and inhibited the flavor, but was good.

Example 10 To 200 g of cooked rice, 350 ml of water was added, and the ones to which the following preparations were added and the ones without addition were heated and stirred to produce white porridge. After cooling, each was placed in a plastic bag and stored in a thermostat at 30 ° C., and the number of general viable bacteria / g was measured. The results are shown in [Table 2].

[Table 2] When the white porridge after cooling was heated, the control group smelled acetic acid and hindered the flavor, but both were good.

Example 11 Alaska pollack frozen surimi A class 5 kg sand sugar 50 g potato starch 500 g dietary salt 150 g L-sodium glutamate 50 g ice water 1.5 kg A process of kneading and kneading fish paste to make a finished product for kamaboko Among them, the preparation (a) obtained in Example 1 and the preparation (b) obtained in Comparative Example 1 were uniformly kneaded and molded in the amounts shown in [Table 3], and then a kamaboko was produced in a usual manner.
After cooling, each was put in a plastic bag and placed in a thermostat at 20 ° C. for storage, and the number of general viable bacteria / g was measured. The results are shown in [Table 3].

[0018]

[Table 3] In addition, although the flavor and quality were good, the flavor was deteriorated due to the odor of acetic acid.

Example 12 Commercially available tomato sauce sauce for hamburger (Marushin Co., Ltd.)
The product obtained by adding 0.3% by weight of the preparation obtained in Example 6 of the present invention and the additive-free product were sealed in a bottle sterilized by heating at 90 ° C for 30 minutes, and placed in a thermostat at 30 ° C for 1 month. After storage, they were opened and the flavor quality was compared. As a result, the additive-free product had a reduced flavor in the fermentation state, but the product to which the formulation of the present invention was added had good flavor quality. Example 13 Milk 84.0 parts by weight, butter 7.0 parts by weight, wheat flour 9.0
A white sauce was produced by thoroughly mixing 0.8 parts by weight of the preparation obtained in Example 8 with 0.8 parts by weight and a non-added product, and heating them. 70 g of each was molded, wheat flour, eggs, and bread crumbs were added, and fried in oil at 170 ° C. for 3 minutes to produce a cream croquette. After cooling, the added product did not have an acetic acid odor and had a good flavor, like the additive-free product. Each of the products was put in a plastic bag and stored in a thermostat at 30 ° C., and the number of general viable bacteria / g was measured. The results are shown in [Table 4].

[0020]

[Table 4]

Example 14 Minced meat 300 g Chinese cabbage 150 g Salt 5 g Soy sauce 10 g Sesame oil 10 g Gyoza ingredients of the above-mentioned content were kneaded with the formulation obtained in Example 8 in an amount of 0.6% by weight, and additive-free products were each commercially available. It was wrapped in a rind and steamed at 90 ° C. for 20 minutes and then tasted. As a result, both tastes had no offensive odor and the flavor was remarkably good. Further, each was cooled and stored in an incubator at 30 ° C. and 20 ° C., and the number of general viable bacteria / g was measured for each number of days. The results are shown in [Table 5] and [Table 6].

[0022]

[Table 5]

[0023]

[Table 6]

Example 15 Minced meat (50% pork, 50% beef) 1 kg Salt 36 g Egg white 100 g Garlic 12 g White pepper 2 g Onion 480 g Bread crumbs 360 g Soy protein 100 g Water 700 g The formulation obtained in Example 8 and the formulation obtained in Comparative Example 3 were respectively
The flavor and storability were compared between those with 0.8 wt% added and those without added. The flavors of the additive-free product and the formulation obtained in Example 8 and Comparative Example 3 were all good in the cold state, but there was no difference, but the ones containing the formulation obtained in Comparative Example 3 in the warmed state were The odor of acetic acid became strong and the flavor deteriorated. Both the additive-free product and the product containing the preparation obtained in Example 8 were good. The storage effect at 30 ° C is shown in [Table 7].

[Table 7]

[0025]

INDUSTRIAL APPLICABILITY The present invention is a food containing sodium acetate, acetic acid and diglycerin monofatty acid ester as a food deterioration preventive agent. As a result, the effect of preventing the deterioration of food is maintained and the flavor of food is not impaired.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A23L 1/48 A23L 1/48 (72) Inventor Hiroe Ogawa 4-11, Mikageyamate, Higashinada-ku, Kobe-shi, Hyogo No. 13 (72) Inventor Akihiro Ogawa 4-11-13, Mikage Yamate, Higashinada-ku, Kobe-shi, Hyogo Prefecture F-term (reference) 4B021 LW03 LW04 LW07 LW09 MK20 MK21 MP01 4B023 LC08 LE19 LK04 4B034 LC01 LK07 LK09 4B036 LC04 LF03 LH07 LH08 LK04

Claims (5)

[Claims] 1. A food containing an alteration inhibitor containing sodium acetate, acetic acid and diglycerin monofatty acid ester. 2. The food according to claim 1, wherein the diglycerin monofatty acid ester is diglycerin mono C8-18 fatty acid ester. 3. Sodium acetate 1 to 99% by weight, acetic acid 0.1.
The food according to claim 1, which contains an alteration preventing agent containing 05 to 50% by weight and 0.1 to 30% by weight of diglycerin monofatty acid ester. 4. The food according to claim 1, which contains an alteration preventing agent in which the pH of a 1% (w / w) aqueous solution is about 3 to 8. 5. An anti-deterioration agent is added to a food in an amount of 0.1 to 3.0.
The food according to any one of claims 1 to 4, wherein the food is contained in a weight percentage.