JP2005124569A - Deterioration-preventing agent for food, method for producing the same, and the food containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a deterioration-preventing agent for a food, capable of improving preservability of the food and capable of preventing deterioration of quality and flavor of the food, to provide a method for producing the same, and to provide the food containing the same. <P>SOLUTION: This powdery deterioration-preventing agent for the food is produced by adding fats and oils and a glycerol fatty acid ester and/or a polyglycerol fatty acid ester in molten states to powdery sodium acetate with stirring, so as to make the acetate adsorb the added materials, and then, if necessary, adding acids or a salt thereof, an amino acid, or saccharides thereto in the above process, and further mixing them. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention is an excellent food alteration inhibitor that enhances the storage stability of food and prevents deterioration of quality and flavor, and a food containing the same, and further sterilized, degreased and deodorized by washing the food. It relates to cleaning to improve flavor quality.

Conventionally, many proposals have been made for food preservatives, quality, and flavor reduction inhibitors. Examples of preservatives or preservation methods for foods include those in which a polyglycerin fatty acid ester is used in combination with a glycine organic acid (salt) (Patent Document 1), and a diglycerin fatty acid ester in combination with an edible fat (Patent Documents 2 and 3). A combination of diglycerin fatty acid ester and acetic acid and sodium acetate (Patent Document 4) A combination of diglycerin fatty acid ester and protamine (Patent Document 5) A coating of hydrophilic food additives with mono- or diglycerin fatty acid ester ( Patent document 6) etc. are known. However, food preservatives containing these polyglycerin fatty acid esters have problems such as variations in storage effect, lingering and lingering lingering aftertaste, and dust and solidification of preparations. In particular, Patent Document 6 is not practical because the manufacturing process is complicated and manufactured experimentally. In addition, the obtained preparation may solidify and become a lump and cannot be used, and since it does not conform to moisture, it is difficult to disperse, resulting in a large variation in storage effect.
Therefore, there has been a strong demand for foods to have a high storage effect, improve flavor quality, and stabilize the quality of the preparation itself.
Japanese Patent No. 3249622 JP 7-327582 A JP-A-8-1331071 JP 11-2221065 A JP 2000-93138 A JP 2000-300229 A

  An object of the present invention is to provide a food alteration inhibitor that enhances the storage stability of food and prevents deterioration of the quality and flavor of the food, a method for producing the same, and a food containing the same.

  As a result of repeating various experiments in order to solve the above problems, the present inventors mixed oils and fats and glycerin fatty acid esters or / and polyglycerin fatty acid esters, and mixed and adsorbed the heated and melted sodium acetate, High emulsification and dispersibility when added to foods, enhances food preservation by synergistic effects with acids and salts, and improves food flavor by using sugars and amino acids in combination, preventing dusting and caking Thus, the present invention was completed by obtaining food quality prevention and quality flavor to stabilize the formulation itself.

That is, the present invention
(1) Powdered food alteration inhibitor obtained by adsorbing molten oil and fat and glycerin fatty acid ester or / and polyglycerin fatty acid ester to powdered sodium acetate,
(2) The powdery food alteration inhibitor according to (1), further comprising an acid or a salt thereof,
(3) The powdery food alteration inhibitor according to (1) or (2), further comprising an amino acid or a saccharide,
(4) The glycerin polymerization degree of the polyglycerin fatty acid ester is 2 or more, and the constituent fatty acid is one having 8 to 14 carbon atoms, (1) to (3), the powdered food alteration inhibitor, and (5) A food containing the anti-deterioration agent for food according to any one of (1) to (4), and (6) Molten oil and glycerin fatty acid ester or / And a method for producing a powdered food alteration inhibitor, wherein polyglycerin fatty acid ester is added and adsorbed, and if necessary, acids or salts thereof, amino acids or sugars are added and mixed,
It is.

The powdered food alteration preventing agent of the present invention is adsorbed by adding molten oil and fat and / or glycerin fatty acid ester or / and polyglycerin fatty acid ester to powdered sodium acetate under stirring, and if necessary, further acids or salts thereof in the process It can be obtained by adding and mixing amino acids or sugars.
As the sodium acetate used in the present invention, a food hygiene safe one is used. However, when anhydrous powdered sodium acetate is used, a powdery preparation convenient for handling is easily obtained. Also, anhydrous sodium acetate powder having a high specific volume is particularly useful because of its high fat and oil adsorptivity.
Examples of fats and oils include soybean oil, cottonseed oil, salad oil, palm oil, sesame oil, rice oil, safflower oil, palm oil, corn oil, palm kernel oil, olive oil, fish oil, animal and vegetable oils, fractionated oil, MCT, transesterification One or a mixture of two or more oils and fats having a liquid or melting point of 50 ° C. or less at room temperature (25 ° C.) such as oil is preferable. Particularly preferred are oils with low viscosity and high spreadability, such as salad oil, corn oil, palm oil, olive oil, soybean oil, MCT and the like.

The glycerol fatty acid ester used in the present invention is preferably a monoglycerol monofatty acid ester. The polyglycerin fatty acid ester is a polymer in which a plurality of glycerins are polymerized and a fatty acid is ester-bonded to the remaining free hydroxyl group (OH group). The degree of polymerization of polyglycerin is 2 or more, preferably 2 to 10.
The polyglycerol fatty acid ester is generally preferably an ester with di, tetra, hexa, or decaglycerol, and particularly preferably a mono, di, tri, or tetra fatty acid ester of diglycerol.
The melt of glycerin fatty acid ester or / and polyglycerin fatty acid ester and fat is preferably liquid or pasty at room temperature (25 ° C.).
The fatty acid constituting the ester is preferably a C8 to C14 fatty acid such as caprylic acid, capric acid, lauric acid or myristic acid.

The acids or salts thereof referred to in the present invention are organic acids or inorganic acids and their salts compatible with the food hygiene law. Examples of the organic acid include organic acids such as acetic acid, brewed vinegar, fumaric acid, citric acid, malic acid, tartaric acid, adipic acid, lactic acid, ascorbic acid, and phytic acid, and acidic or basic salts thereof (for example, sodium, Salts of potassium, calcium, magnesium, etc.).
Examples of inorganic acids and salts thereof include, for example, phosphoric acid and phosphoric acid mono-, phosphoric acid di-, tri-phosphoric acid, and polymer phosphoric acid such as pyrometapoly, or acidic salts thereof, alkaline salts, carbonates such as sodium carbonate and sodium hydrogen carbonate. And alkali metal and alkaline earth metal salts such as sodium, potassium, calcium and magnesium.
Examples of amino acids or salts thereof include amino acids such as glycine, L-lysine, DL-alanine, L-arginine, L-aspartic acid, and sodium salts thereof.

Examples of saccharides used in the present invention include monosaccharides, disaccharides, starch hydrolysates, and sugar alcohols. Examples of monosaccharides include trayose, xylose, arabinose, glucose, fructose, galactose, and the like. Examples of the disaccharide include sucrose, lactose, maltose and the like. Among these, trehalose, maltose, lactose, glucose, xylose, galactose, sucrose and the like are desirable.
Examples of the sugar alcohol include maltitol, balatinite, lactitol, erythritol, xylitol, mannitol, sorbitol reduced starch hydrolyzate, and the like.

  As described above, the food alteration inhibitor of the present invention adsorbs oil and fat melted in sodium acetate and glycerin fatty acid ester or / and polyglycerin fatty acid ester, and further uniformly distributes acids or salts thereof, as well as amino acids or sugars as necessary. It is a powdery formulation produced by mixing. When the oil or fat, glycerin fatty acid ester or polyglycerin fatty acid ester is liquid at room temperature, it is added to the powdered sodium acetate as it is together with the oil and fat and mixed well with a stirrer until it is adsorbed. Further, by further heating, the adsorption time is shortened and the powder state is improved. When the oil or fat, glycerin fatty acid ester, or polyglycerin fatty acid ester is solid or pasty at room temperature, melt at an appropriate temperature, for example, 50 ° C. or higher, preferably 60 to 100 ° C., separately, or Mix and add to powdered sodium acetate and mix well with a stirrer until adsorbed with heating if necessary. In the process, if necessary, a powdery preparation is produced by uniformly mixing acids or salts thereof, further amino acids or sugars.

  The compounding quantity of the powder sodium acetate in this invention is 2-98 weight% normally with respect to the whole preparation quantity, Preferably it is 5-97 weight%, More preferably, it is 5-95 weight%. The glycerin fatty acid ester or / and the polyglycerin fatty acid ester is 0.1 to 25% by weight, preferably 0.2 to 20% by weight, more preferably 0.3 to 20% by weight. The addition amount of fats and oils is 0.1-35 weight% normally, Preferably it is 0.2-30 weight%, More preferably, it is 0.3-25 weight%. The acid or a salt thereof is 0.05 to 98% by weight, preferably 0.1 to 90% by weight, more preferably 0.5 to 80% by weight. It is 40% by weight, preferably 1 to 35% by weight, more preferably 2 to 30% by weight.

  Examples of target foods to which the food alteration inhibitor of the present invention is added include frozen sliding meat, fish paste products (eg, salmon, bamboo rings, satsumaage, fish sausage, etc.), livestock products (eg, meat sausage, hamburger, meat dumplings, Meat sauce, etc.), side dishes (eg, salad, gyoza, shumai, croquette, etc.), dairy products (eg, yogurt, butter, cheese, cream, etc.) seasoning liquid (eg, meat juice, sauce sauce, ketchup, mustard, dressing, jam, etc.) ), Breads, confectionery (eg, cakes, custards, puddings, hot cakes, cream puffs, buns, etc.), soups (eg, potage soups, consommé soups, etc.), processed miso products (eg, rice miso, barley miso, Bean miso etc.), boiled fish, salted fish, pickles (shallow pickles, kouji pickles, etc.), dried fish and shellfish (eg, miso dried, freshly dried, salted dried fish), salmon products E.g. salmon, salmon products), raw seaweed, noodles, noodles (e.g., udon, soba, Chinese noodles, macaroni, spaghetti, etc.), glutinous, cooked rice, egg products (e.g., egg tofu, thick grilled, Mayonnaise, etc.), tofu, curry (eg, curry, curry roux, etc.), processed raw meat (eg, minced meat, minced meat), bean jam (beans, salmon, red beans, etc.), fish, meat, vegetables, etc. and their fried foods, Beverages such as boiled foods or grilled foods, Chinese side dishes, milk, coffee, tea, juice, fresh juice and the like can be mentioned.

In addition, the packaged foods are bottled, canned, retort pouches, various plastic films (for example, cellophane, polyethylene, hydrochloric acid rubber, vinylidene chloride, polyester, polypropylene, composite processed paper, etc.). It is done.
The amount of the preparation of the present invention added to these foods is usually 0.1 to 5% by weight, preferably 0.2 to 4% by weight.

In the present invention, the method of adding each of the above preparations to food is not particularly limited, but it may be added to food as it is or as an aqueous solution. Moreover, you may mix and add the other additive mentioned later previously.
Specific methods for adding the preparation of the present invention to food include, for example, a method of kneading the preparation into a food material, glazing, or immersing it in an aqueous solution or alcohol solution, applying, spraying, etc. Can be mentioned. Depending on the purpose, various additives such as sweeteners, seasonings, spices and extracts thereof, antibacterial agents such as polylysine, protamine, nisin, lysozyme, antioxidants and the like may be added.
In addition, when the preparation of the present invention is dissolved in water and treated with, for example, soaked fish such as salmon and salmon, shrimp, beef, pork, chicken, etc., meat odors and excess fat are removed. And the flavor is remarkably improved. Moreover, immersing and cleaning vegetables, cut vegetables, etc. has a sterilizing effect.

  The food quality change preventing agent of the present invention has no variation in the quality change preventing effect, no astringency and no stuffiness remain in the aftertaste, and there is almost no dusting or solidification of the preparation. In addition, the food has a high storage effect, quality, and flavor quality improvement effect, and the storage stability of the preparation itself has been remarkably enhanced.

  Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples. Unless otherwise indicated, parts and% are based on weight.

Preparation of food quality change prevention agent (formulation) (A) 70 parts of anhydrous sodium acetate was put in a stirrer, and 20 parts of salad oil and 10 parts of diglycerin monomyristate were heated (60-80 ° C) and melted under stirring. And stirring was continued until the melt was completely adsorbed on anhydrous sodium acetate. The resulting formulation was designated (A).
(B) Put 80 parts of anhydrous sodium acetate into a stirrer, add 15 parts of salad oil and 5 parts of diglycerin monomyristate with stirring (60-80 ° C) and add the melt, and the melt is anhydrous sodium acetate. Stirring was continued until complete adsorption. The obtained preparation was designated as (b).
(C) Put 80 parts of anhydrous sodium acetate in a stirrer, add 14 parts of brewed liquor, 3 parts of palm oil, 3 parts of diglycerin monomyristic acid ester (60-80 ° C) Stirring was continued until was completely adsorbed on anhydrous sodium acetate. The obtained preparation was designated as (C).
(D) 80 parts of anhydrous sodium acetate was put into a stirrer, and 15 parts of corn oil, 1.5 parts of diglycerin monomyristic acid ester, and 3.5 parts of glycerin monocapric acid ester were heated (60 to 80 ° C.) and melted. Stirring continued until the melt was completely adsorbed on anhydrous sodium acetate. The obtained preparation was designated as (D).
(E) Add 90 parts of anhydrous sodium acetate into a stirrer, add 5 parts of salad oil and 5 parts of diglycerin monomyristate with stirring (60-80 ° C.), add melt, and the melt is anhydrous sodium acetate Stirring was continued until complete adsorption. The obtained preparation was designated as (E).
(F) 88 parts of anhydrous sodium acetate is put into a stirrer, and 10 parts of palm oil and 2 parts of diglycerin monomyristate are heated (60 to 80 ° C.) and melted under stirring, and the melt is acetic anhydride. Stirring was continued until it was completely adsorbed by sodium. The obtained preparation was designated as (F).
(G) Add 80 parts of anhydrous sodium acetate into a stirrer, add 10 parts of corn oil and 10 parts of diglycerin monomyristate with stirring (60-80 ° C.), add melt, and the melt is acetic anhydride Stirring was continued until it was completely adsorbed by sodium. The obtained preparation was designated as (G).
(H) 48 parts of anhydrous sodium acetate, 10 parts of sodium fumarate, 4 parts of DL-alanine and 18 parts of erythritol were added to 20 parts of the product (B) and mixed well to prepare a preparation (H).
(I) 27 parts of anhydrous sodium acetate, 12 parts of sodium fumarate, 4 parts of DL-alanine, 1 part of succinic acid and 6 parts of maltose were added to 50 parts of the product (D) and mixed well to prepare the preparation (I). .
(J) 50 parts of product (B), 20 parts of sodium polyphosphate, 10 parts of sodium pyrophosphate, 5 parts of sodium citrate, and 15 parts of sodium hydrogen carbonate were added and mixed well to prepare a preparation (J).
[Comparative Example 1]

5 parts by weight of diglycerin monomyristic acid ester was added to 10 parts by weight of ethanol, and the diglycerin monomyristic acid ester was dissolved while boiling in water at 80 to 90 ° C. On the other hand, 95 parts by weight of anhydrous sodium acetate was put into a mixer, and diglycerin myristic acid ester dissolved therein was added thereto and mixed with stirring. Thereafter, ethanol was volatilized at 60 to 70 ° C. for about 12 hours, and then cooled and stirred while loosening in a mortar. The obtained powder was defined as (K).
Each formulation of Example 1 and the formulation of Comparative Example 1 were put in a plastic bag and pressurized to 1 kg. When compared and observed one day later, each formulation of Example 1 was loose and had smooth particles. The preparation of Comparative Example 1 is solidified and is not easily loosened and the particles are coarse.
Further, when each 3% aqueous solution was prepared and comparatively observed, each preparation of Example 1 of the present invention was in a completely emulsified state, but in Comparative Example 1, diglycerin myristic acid ester became granular and floated and separated. ing.

  1% of the (H) agent of Example 1 and the (K) agent of Comparative Example 1 prepared as shown in Table 1 below were added to the hamburger raw material to produce hamburgers by a conventional method. The additive (H) in Example 1 was designated as (a) and the additive in [Comparative Example 1] was designated as (a). After cooling, an experienced panelist consisting of 10 people compared the flavor.

Minced meat of hamburger 400 parts Finely chopped onion 100 parts Egg 50 parts Water 30 parts Bread crumbs 25 parts Salt 4.5 parts Pepper 0.5 parts All panelists have hamburger (i) containing Comparative Example 1 preparation (K). Although it was clearly felt in the aftertaste, it was answered that the hamburger (A) containing the preparation (H) of Example 1 did not feel them at all.
In (a), it seems that the preparations did not fully adapt to food and were difficult to disperse, resulting in large variations in flavor.
Thereafter, each hamburger was stored at 30 ° C. for 4 days, and the storage effect was compared and observed. The results are shown below.

Add 5 parts each of diglycerol monocaprylate, tetraglycerol monocaprate, hexaglycerol monolaurate, decaglycerol monomyristate to 15 parts of salad oil and stir while heating to 60-80 ° C in a mixer. The mixture was added to 80 parts of anhydrous sodium acetate, mixed and adsorbed, and powdered.
Eight kinds of preparations 1 to 4 of the present invention shown in Table 3 and preparations 1 to 4 of Comparative Example 2 were added to a hamburger made of the following raw materials at 0.8%, and the flavors were compared by a panel test.
As a result, the preparations 1 to 4 of Comparative Example 2 clearly felt smoldering and swallowing. Although it was hardly felt by the present invention, a slight blur was left in the aftertaste, and the result of the present invention was better at 10: 0.
In the storage test, the number of bacteria after 48 hours at 25 ° C. in the present invention was 4.2 × 10 ³ whereas the number of bacteria after 36 hours in the comparative example was 25 ° C. An obvious difference was observed between 4.7 × 10 ³ and both.

Hamburg raw material ground meat 400 parts Finely chopped onion 100 parts Egg 50 parts Milk 30 parts Bread crumbs 25 parts Salt 4.5 parts MSG 1.8 parts Pepper 0.5 parts

Potato salad with raw potatoes 200 parts mayonnaise 10 parts sliced cucumber 30 parts salt 2 parts Mix the above ingredients well to produce a potato salad, divide into 2 parts and 0.5% of product (F) of Example 1 Additive mixing was performed, and the flavor of the additive-free product was compared. The product to which the present invention was added was not different from the additive-free product, and the flavor was remarkably good.
Also, put each in a plastic bag, seal it, put it in a refrigerator at 10 ° C, store it, open it after 7 days, and compare it. The product was not altered and had a good flavor.

Boiled taro
3.9 parts water 586.4 parts sugar 32.8 parts sake 44.0 parts mirin-style seasoning 62.4 parts concentrated soy sauce 74.4 parts boiled soup: taro (2: 1) In the process of making taro with taro, 0.8% (H) of Example 1 was added to the total amount (boiled juice + taro) to make (1) and additive-free (2) and cooled As a result of comparing the aftertaste and the storage effect, the flavor was remarkably good both when the product of the present invention was added and when it was not added. However, a clear difference between the two was observed in the preservation effect. The results are shown in the table below.

  A 0.5% aqueous solution of the preparation (J) of Example 1 was made by opening the cultured eel on which fat was placed, and the eel was added at a ratio of aqueous solution 2: eel 1, and after being immersed for 5 minutes, lightly stirred and then drained. Ten panelists sampled the same and non-added products that had been prepared in the same manner. In the case of the present invention, excess fat was removed and the flavor was remarkably good, but the additive-free one had a lot of fat and had a fishy odor and was bad in flavor. The result of the panel test was 10: 0, and the product of the present invention was better.

The food alteration inhibitor of the present invention includes, for example, frozen ground meat, fish paste products, livestock meat products, side dishes, dairy products, seasonings, breads, confectionery, soups, processed miso products, rice cake products, noodles, rice cakes, Add to processed foods such as cooked rice, egg products, tofu, curry, raw meat processed products, bean paste, fish, meat, vegetables, etc. and their fried foods, boiled foods, grilled foods, etc., preservation effect and quality. A flavor improvement effect is expected.

Claims (6)

  A powdery food alteration inhibitor obtained by adsorbing molten oil and fat and glycerin fatty acid ester or / and polyglycerin fatty acid ester to powdered sodium acetate.   The powdered food alteration inhibitor according to claim 1, further comprising an acid or a salt thereof.   The powdered food alteration inhibitor according to claim 1 or 2, further comprising an amino acid or a saccharide.   The powdered food alteration inhibitor according to any one of claims 1 to 3, wherein the polyglycerol fatty acid ester has a degree of glycerol polymerization of 2 or more and a constituent fatty acid having 8 to 14 carbon atoms.   The foodstuff containing the quality-change prevention agent of the foodstuff in any one of Claims 1-4. Under stirring, melted fat and oil and glycerin fatty acid ester or / and polyglycerin fatty acid ester are added to powdered sodium acetate and adsorbed. If necessary, acid or its salt, amino acid or saccharide is added and mixed to prevent powdered food alteration Manufacturing method.