JP2003144115A - Powdery food preservation improving agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide both a food preservation improving agent capable of masking an acetic acid odor or an acidic odor derived from a keeping quality improving ingredient, improving a texture of a food, having a high antimicrobial activity and usable in a powdery form and a method for producing the food having improving effects on food preservation. SOLUTION: This powdery food preservation improving agent comprises maltitol and/or erythritol in an amount of 0.2-40 pts.wt. based on 1 pt.wt. of organic acids prepared by mixing one or more kinds selected from the group of acetic acid, sodium acetate and adipic acid which are keeping quality improving ingredients.

Description

Detailed Description of the Invention

[0001]

[Industrial applications]

The present invention relates to a food preservation improver which has a masking effect on acetic acid odor and sourness derived from a shelf life-improving component, has a texture improving effect on foods, and has a high antibacterial action, and which can be used in a powder form.

[0003]

[Prior art]

For the purpose of preventing spoilage of foods and improving shelf life, acetic acid, sodium acetate and adipic acid, which have strong antibacterial properties, are added to foods to improve the shelf life. The organic acids and salts thereof have a problem that they have a great influence on the taste quality of foods because of their strong acetic acid odor and sourness. As a means of reducing the acetic acid odor and sourness, there is a method of reducing the amount added to foods by the synergistic effect of antibacterial properties obtained by using glycine and other shelf life improving ingredients in combination with the above-mentioned organic acids and salts thereof. Although proposed, the effect of masking acetic acid odor and sourness derived from acetic acid, sodium acetate and adipic acid was not satisfactory.

[0005]

[Means for Solving the Problems]

According to the present inventors, by adding powdered maltitol and / or erythritol to an organic acid composed of one or a combination of two or more selected from the group consisting of acetic acid, sodium acetate and adipic acid. , The acetic acid, sodium acetate, adipic acid, and the like have been found to be effective in masking the acetic acid odor and sourness, improving the texture, and improving the shelf life of foods based on their high antibacterial activity.

That is, the means for solving the problems of the present invention are as follows. Firstly, it is a powdery food preservation improving agent in which maltitol and / or erythritol are combined with an organic acid obtained by mixing one or more selected from the group of acetic acid, sodium acetate and adipic acid. Second, acetic acid,
The addition amount of maltitol and / or erythritol is 0.2 to 40 with respect to 1 part by weight of an organic acid obtained by mixing one or more selected from the group of sodium acetate and adipic acid.
The powdery food preservation improver according to the first aspect, which is parts by weight. Third, salads, tempura, fried foods, croquettes, fried chicken, meat dumplings, hamburgers, gratin, fried rice, pilaf, shumai, gyoza ingredients, side dishes such as stews, seasonings such as sauces, ketchups, sauces, etc.,
Japanese and Western half-baked sweets, at the time of processing and / or after completion of the food consisting of the above groups, acetic acid, sodium acetate, organic acids selected from the group consisting of adipic acid, or a mixture of two or more of them, maltitol and And / or a powdery food preservation improving agent in combination with erythritol is added to the method for producing a food having a food preservation improving effect.

The powdery food preservation improving agent according to the present invention is
Despite the fact that it contains a sugar component, its form is not a syrup, but a powder, and therefore it is very easy to handle as a food preservation improving agent.

The powdery food preservation improving agent according to the present invention is
It is easy to add and disperse evenly in food, it has excellent solubility in water, it does not give unnecessary moisture or stickiness to the food during processing and / or finished food, and a food preservation improver. It has features such as almost no coloring and decomposition of itself, and stable keeping of properties as a food preservation improving agent.

There is no particular limitation on the time to add the powdery food preservation improving agent according to the present invention, and it can be used without problems in any of these cases during the cooking, after the cooking is completed and the food is completed. it can. Further, since the food preservation improving agent according to the present invention is a powder having good scattering properties, it has an advantage that even if it is directly sprayed on the cooked food, it is easy to uniformly apply it to the whole food. ing.

The organic acids selected from the group of acetic acid, sodium acetate and adipic acid, which are components of the powdery food preservation improving agent according to the present invention, have a quality that is generally commercially available for foods and pharmaceuticals. It suffices if it is present, for example, a crystalline product such as glacial acetic acid or a powder product is preferable. Also,
These organic acids may be used alone or in combination of two or more kinds. When using plural kinds in combination, the compounding ratio of each organic acid can be used without particular limitation.

[0012] The maltitol used in the present invention may be of a quality that is generally commercially available for foods and pharmaceuticals, but crystalline maltitol such as crystalline product or honey-containing crystalline product is preferably used. it can. Similarly to maltitol, erythritol can be used without any problem as long as it is commercially available in various forms.

Maltitol and / or erythritol, and an organic acid which constitutes the powdery food preservation improving agent according to the present invention, and one or a combination of two or more kinds selected from the group of acetic acid, sodium acetate and adipic acid. The blending ratio of the maltitol and / or erythritol is 0.2 to 1 part by weight of an organic acid which is a combination of one or more selected from the group consisting of acetic acid, sodium acetate and adipic acid.
It is preferably 40 parts by weight.

If the amount of maltitol and / or erythritol added outside this range is small, the effect of masking acetic acid odor and sourness and the effect of improving texture cannot be sufficiently obtained, which is not preferable. If the amount of maltitol and / or erythritol added is too large, the perception of sweetness becomes clear, which is not preferable.

1 weight of an organic acid selected from the group consisting of acetic acid, sodium acetate and adipic acid, or a combination of two or more of them, for the purpose of masking the acetic acid odor and sourness, and improving the texture of foods. Maltitol and /
Alternatively, the amount of erythritol added is more preferably 1 to 4 parts by weight.

Since the food preservation improving agent according to the present invention is not liquid but powdery, it does not give unnecessary water when added to food. Therefore, when it is added during cooking and processing of food, the workability of cooking and processing is not deteriorated, such as the semi-finished product being cooked and processed is sticky due to moisture and the shape retention is deteriorated. In addition, when added to cooked food, it does not dilute the taste of the food, does not affect the physical properties of the food because the water content in the finished food does not increase, and is easy to spread It has features such as that.

The powdery food preservation improving agent according to the present invention is
Among side dishes, salads such as potato salad, macaroni salad, spaghetti salad, meat dumplings, hamburger, shumai, gyoza, tempura, fried, fried food, gratin, fried rice, pilaf, shumai, gyoza, croquette, stew, etc. Foods such as side dishes, sauces, ketchups, sauces, etc., sweet bean paste, custard cream, Japanese and Western sweets such as dumplings that do not like acidity and acetic acid odor, foods that do not like adding water, and shelf-life. It can be used particularly preferably for difficult foods.

The present invention will be described more specifically with reference to the following examples, but the technical scope of the present invention is not limited to the following examples.

[0019]

[Example 1]

A shelf life improving component based on sodium acetate and adipic acid and maltitol (maltitol MR-
50, manufactured by Towa Kasei Kogyo Co., Ltd.) was added to prepare a hamburger powder containing a food preservation improver. The blending amount of each component is shown in Table 1. The powdered food preservation improver is added to a hamburger raw material that is thoroughly mixed, and then the raw materials are thoroughly mixed again, and the weight of each piece is about 50.
It was separately molded so as to have a weight of g, and baked in an oven at 230 ° C. for 15 minutes. The compounding ratio of the food preservation improving agent added to this hamburger is 1.27 parts by weight of maltitol to 1 part by weight of sodium acetate and adipic acid.

[0021]

Example 2

The hamburger was baked in the same manner as in Example 1 except that erythritol (manufactured by Mitsubishi Kagaku Foods Co., Ltd.) was used in place of maltitol as a component of the powdery food preservation improving agent added to the hamburger. The blending amount of each component is shown in Table 1. The mixing ratio of the food preservation improving agent added to this hamburger was 1.27 parts by weight of erythritol to 1 part by weight of sodium acetate and adipic acid.

[0023]

[Comparative Example 1]

As a component to be added to the hamburger, the hamburger was baked in the same manner as in Example 1 except that only the shelf life improving component other than maltitol was added and maltitol was not added. The blending amount of each component is shown in Table 1.

Test Example 1 Sensory test for hamburger The hamburger baked in Examples 1 and 2 and Comparative Example 1 was left to cool at room temperature of 18 ° C. for 1 hour, and used as a sample for sensory test. As a sensory test method, a panel of 17 people was prepared, and a two-point comparison method between the sample prepared in each Example and the sample prepared in Comparative Example 1 was used to evaluate the sour odor and texture of hamburger. It was The results of the sensory test are shown in Tables 2 and 3. From the results of the sensory test, it was found that Examples 1 and 2 suppress the pungent odor of acidity, the taste of acetic acid odor and the aftertaste, and improve the balance of the taste of the whole hamburger steak, as compared with Comparative Example 1. Further, hamburger was juicy and soft and preferable, and the effect of improving texture was also recognized.

[0026]

[Table 1]

[0027]

[Table 2]

[0028]

[Table 3]

[0029]

Example 3

A long-lasting ingredient based on sodium acetate and adipic acid and maltitol (maltitol MR-
50, manufactured by Towa Kasei Kogyo Co., Ltd.) was added to prepare a potato salad to which a powdery food preservation improving agent was added.
The blending amount of each component is shown in Table 4. The potato salad was prepared by mixing potatoes that had been boiled and crushed to an appropriate size, carrots that had also been boiled and chopped, and cucumbers that had been sliced into slices, and added a small amount of salt, pepper and mayonnaise. To this potato salad, a powdery food storage improving agent was added and thoroughly mixed to prepare a potato salad to which the powdery food storage improving agent was added. The blending ratio in the powdery food preservation improving agent added to this potato salad was 2.97 parts by weight of maltitol to 1 part by weight of sodium acetate and adipic acid.

[0031]

Example 4

A potato salad was prepared in the same manner as in Example 3 except that erythritol was used in place of maltitol as a component of the powdery food preservation improver added to the potato salad. The blending amount of each component is shown in Table 4. The compounding ratio of the food preservation improving agent added to the potato salad was 2.97 parts by weight of erythritol to 1 part by weight of sodium acetate and adipic acid.

[0033]

[Comparative Example 2]

Potato salad was prepared in the same manner as in Example 3 except that only the shelf life improving component other than maltitol was added as a component to be added to the potato salad and maltitol was not added. The blending amount of each component is shown in Table 4.

Test Example 2 Sensory test of potato salad Potato salad prepared in Examples 3 and 4 and Comparative Example 2,
It was used as a sample in the sensory test. A panel of 14 people was prepared as a sensory test method, and the sour odor of potato salad was evaluated by a two-point comparison method between the sample prepared in each Example and the sample prepared in Comparative Example 2. Table 4 shows the blending amount of the potato salad raw material prepared in this example, and Tables 5 and 6 show the results of the sensory test. From the results of the sensory test, Example 3 and Example 4 improve the stimulating sensation, taste quality, and aftertaste derived from the sourness and acetic acid odor, and improve the taste balance of the entire potato salad, as compared with Comparative Example 2. I understood it.

[0036]

[Table 4]

[0037]

[Table 5]

[0038]

[Table 6]

[0039]

Example 5

A long-lasting ingredient based on sodium acetate and adipic acid and maltitol (maltitol MR-
50, manufactured by Towa Kasei Kogyo Co., Ltd.) was added to prepare a hamburger powder containing a food preservation improver. The blending amount of each component is shown in Table 7. Powdered food preservative improver is added after thoroughly mixing the hamburger ingredients, and the ingredients are also well mixed and the weight of each is about 50.
It was separately molded so as to have a weight of g, and baked in an oven at 230 ° C. for 15 minutes. The compounding ratio of the food preservation improving agent added to this hamburger is 1.27 parts by weight of maltitol to 1 part by weight of sodium acetate and adipic acid.

[0041]

[Comparative Example 3]

Example 5 except that maltitol and a shelf life improving component were not added, only the hamburger ingredients were prepared.
The hamburger was baked in the same manner as in. The blending amount of each component is shown in Table 7.

Test Example 3 Changes in the Number of General Viable Bacteria in the Hamburg Hamburger The hamburgers baked in Example 5 and Comparative Example 3 were placed in polyethylene bags and stored in a thermostatic chamber adjusted to 30 ° C. Then, the time-dependent change in the number of general viable bacteria in each hamburger was measured. The measurement results are shown in FIG. From the change with time of the general viable cell count, it was confirmed that the hamburger prepared in Example 5 can suppress the growth of the general viable cell count more than the hamburger prepared in Comparative Example 3.

[0044]

[Table 7]

[0045]

[Effects of the Invention] By adding the powdery food preservation improving agent according to the present invention to foods, it is possible to mask unpleasant tastes and odors such as acetic acid odor and sourness in foods, and at the same time improve the texture of foods and have excellent antibacterial properties It has an action, and it has become possible to improve the taste quality and storability of the whole food.

[Brief description of drawings]

FIG. 1 is a graph showing a time-dependent change in the number of general viable bacteria in hamburgers prepared in Example 5 and Comparative Example 3 of the present invention.

   ─────────────────────────────────────────────────── ─── Continued front page    F term (reference) 4B021 LW04 LW07 LW09 MC01 MC08                       MK20 MK28 MP01                 4B036 LC04 LF11 LF13 LF15 LH07                       LH10 LK04

Claims (3)

[Claims] 1. A powdery food preserving and improving agent comprising maltitol and / or erythritol in combination with an organic acid prepared by mixing one or more selected from the group consisting of acetic acid, sodium acetate and adipic acid. 2. The amount of maltitol and / or erythritol added is 0.2 to 40 parts by weight with respect to 1 part by weight of an organic acid prepared by mixing one or more selected from the group consisting of acetic acid, sodium acetate and adipic acid. The food preservation improver in powder form according to claim 1, which is a part. 3. Salad, tempura, fried food, croquette,
Processing of foods consisting of fried chicken, meat dumplings, hamburgers, gratin, fried rice, pilaf, Shumai, gyoza ingredients, side dishes such as stews, seasonings such as sauce, ketchup, sauce, Japanese and Western confectionery, and more. Improving food preservation in powder form by combining maltitol and / or erythritol with organic acids obtained by mixing one or more selected from the group of acetic acid, sodium acetate and adipic acid during cooking and / or after completion The manufacturing method of the foodstuff which has the food preservation improvement effect which adds an agent.