JP2009034006A - Food storable duration-improving agent and storable duration-improving method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food storable duration-improving agent having freeze denaturation-suppressing effect and free from giving food unnecessary acid taste, and to provide a storable duration-improving method. <P>SOLUTION: This food storable duration-improving agent contains trehalose, adipic acid, and a pH adjusting agent (except carbonate). The storable duration-improving method comprises including the food storable duration-improving agent in food. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a food shelf life improving agent and a shelf life improving method.

  Conventionally, in the food field, various measures have been taken for the purpose of improving the preservability of food. Among them, frozen storage and storage by adding a pH adjuster are known as typical methods and are used in various foods. However, in frozen storage, so-called freezing and denaturation, in which the physical properties of food change after thawing, cannot be avoided. Moreover, in the preservation | save by addition of a pH adjuster, there existed a problem that food will exhibit an unnatural acidity when pH was lowered | hung to such an extent that sufficient preservability was ensured. Therefore, recently, there is a demand for a preparation and a method having a quality retention effect such as an effect of suppressing freezing denaturation and an effect of suppressing acidity in addition to the effect of improving storage stability. In particular, there was a strong demand in the field of processed egg products such as octopus and several larvae, which are difficult to last and are repeatedly frozen and thawed in the process of reaching the product. Against this background, preparations and methods having both a preservability improving effect and a quality retention effect have been proposed.

  Patent Document 1 discloses a low acidity freshness maintaining agent in which the pH of an aqueous solution containing an organic acid, an organic acid salt, and a food additive capable of generating carbonate ions in the aqueous solution is adjusted to 5.0 to 5.7. Has been proposed. Although such a freshness-preserving agent is suppressed in sourness, bubbles are likely to be generated due to the generation of carbon dioxide in an aqueous solution, and when bubbles adhere to the target food surface, the contact between the bubbles and the drug is insufficient. Therefore, the desired freshness maintaining effect may not be obtained.

  Patent Document 2 proposes a fish egg product obtained by immersing a fish egg in a sodium chloride aqueous solution containing trehalose and / or an organic acid. However, depending on the type of organic acid used, the fish egg product tends to have a strong sour taste, or the grain residue of the fish egg tends to deteriorate, and nucleic acid seasonings often used for seasoning processed fish eggs When mixed together, there was a problem that the seasoning liquid gelled.

Japanese Patent Laid-Open No. 9-14365 JP 2002-27951 A

  An object of the present invention is to provide a food shelf life improving agent and a shelf life improving method that have a freezing denaturation inhibitory effect and do not impart unnecessary acidity to food.

  The present inventors have found that, in combination with trehalose, adipic acid and a pH adjuster (excluding carbonates), in addition to the effect of improving shelf life, freezing denaturation is suppressed and acidity is hardly generated. The present invention has been completed.

  That is, the present invention relates to a shelf life improver for foods characterized by containing trehalose, adipic acid and a pH adjuster (excluding carbonate). The present invention also provides a method for improving the shelf life of foods, which comprises applying trehalose, adipic acid and a pH adjuster (excluding carbonates) to foods.

  The trehalose used in the shelf life improving agent of the present invention is not particularly limited, and commercially available trehalose may be used. Any of α, α-trehalose, α, β-trehalose and β, β-trehalose can be used, and two or more of them may be used in combination. Examples of commercially available trehalose include Treha (registered trademark) (Hayashibara Bioscience Institute).

  What is necessary is just to use what is marketed as a food additive as adipic acid used for the shelf life improvement agent of this invention. Moreover, as long as it does not contradict the objective of this invention, you may mix | blend the formulation for food addition, etc. which adipic acid was mix | blended.

  The ratio of adipic acid in the shelf life improving agent of the present invention is preferably 0.1 to 2 parts by weight, more preferably 0.2 to 1.8 parts by weight, with respect to 1 part by weight of trehalose. More preferably, it is 5-1.5 parts by weight.

  The shelf life improver of the present invention contains a pH adjuster in addition to the trehalose and adipic acid. As the pH adjuster, it has been confirmed that it can be used as a food additive, and any one may be used as long as it is not a carbonate. Preferred pH adjusters include sodium salts and potassium salts of organic acids such as acetic acid, citric acid, fumaric acid, DL-malic acid and succinic acid. Among these, sodium acetate and trisodium citrate are particularly preferable in terms of improving shelf life and little influence on the taste of food, and the combination of both is more preferable.

  Carbonates such as sodium carbonate are also known as pH adjusters that can be used in foods, but carbonates are prone to bubbles associated with the generation of carbon dioxide in aqueous solutions, and a method of immersing foods in aqueous solutions is adopted. In this case, air bubbles adhere to the surface of the food and contact between the air bubble adhering part and the drug becomes insufficient, so that the intended shelf life improvement effect may not be obtained. Therefore, the pH adjuster referred to in the present invention does not contain carbonate.

  The ratio of the pH adjuster in the shelf life improving agent of the present invention is preferably 0.1 to 10 parts by weight, more preferably 1 to 8 parts by weight, and more preferably 2 to 6 parts by weight based on 1 part by weight of trehalose. More preferred is a part.

  As the pH adjuster, a shelf life improver containing two kinds of sodium acetate and trisodium citrate is particularly preferably used. In this case, the proportion of sodium acetate is 0.08 to 8 parts by weight, preferably 0.8 to 6.5 parts by weight, more preferably 1.5 to 5 parts by weight, based on 1 part by weight of trehalose. The ratio of sodium is 0.02 to 2 parts by weight, preferably 0.2 to 1.5 parts by weight, and more preferably 0.5 to 1 part by weight with respect to 1 part by weight of trehalose.

  No special operation is necessary for the preparation of the shelf life improving agent of the present invention, and the above components may be mixed. The shelf-life improving agent of the present invention further contains components such as amino acids, fatty acids, fatty acid esters, basic proteins / peptides, thiamine lauryl sulfate, licorice oily extract, etc., as long as they do not affect the taste and flavor of food. You may let them. Examples of amino acids include glycine and alanine. Examples of the fatty acid include fatty acids having 6 to 18 carbon atoms such as caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, stearic acid and the like. Examples of fatty acid esters include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters. Examples of basic proteins / peptides include protamine, lysozyme, ε-polylysine, chitosan, pectin degradation products, nisin and the like. Two or more of these components may be used.

  The shelf life improving agent of the present invention may be mixed with an excipient such as dextrin, or provided as a granule or a tablet together with these excipients. The shelf life improver of the present invention may be used after being dissolved in a suitable solvent or food seasoning liquid at the time of use, or may be directly mixed with food materials.

  Examples of a preferable solvent when the shelf life improver is dissolved in a solvent include water and a mixed solution of water and ethanol. Moreover, you may mix and use with the substance for seasoning the foodstuff made into object as a seasoning. The shelf life improving agent of the present invention includes those provided as a solution obtained by dissolving the above-described components in a suitable solvent or seasoning liquid.

  By containing the shelf life improving agent of the present invention in food, the shelf life of the food is improved while suppressing acidity. Moreover, the food containing the shelf life improving agent of the present invention is less prone to protein denaturation during frozen storage, and can maintain its original form and taste even after thawing.

  The present invention also provides a method for improving the shelf life of a food, which comprises adding the shelf life improving agent of the present invention to the food. As an aspect of incorporating the shelf life improver of the present invention into a food, a shelf life improver provided as a solution prepared by dissolving the shelf life improver in an appropriate solvent, which is mixed with raw materials and mixed together, is added to the food. Application, spraying, or immersing food in the solution.

  Further, the shelf life improver may be applied together with the seasoning of the food by dissolving the shelf life improver in a seasoning liquid containing a seasoning such as a nucleic acid liquid seasoning or a soy sauce based liquid seasoning. For example, in the case of food manufactured by immersing in seasoning liquid like processed fish eggs such as salted octopus and mentaiko, soak the egg after dissolving the shelf life in the seasoning liquid to be used. do it.

  When the shelf life improving agent of the present invention is used by dissolving in a seasoning liquid, the liquidity is adjusted to pH 5.8 to 7.5, preferably pH 5.85 to 6.5 in consideration of the influence on the taste quality of food. It is preferable to prepare. The method of seasoning the food with the seasoning liquid is not particularly limited, and can be appropriately selected by the user according to the type and purpose of the food.

  When the shelf life improver of the present invention is dissolved in a solvent and used in an embodiment in which food is immersed therein, trehalose is 0.05 to 3% by weight and adipic acid is 0.005 to 6 in the shelf life enhancer solution at the time of use. It is preferable to add so that a weight% and a pH adjuster may be 0.005 to 30 weight%, Trehalose is 0.1 to 2 weight%, Adipic acid is 0.02 to 3.6 weight%, A pH adjuster Is preferably 0.1 to 16% by weight, trehalose is 0.2 to 1% by weight, adipic acid is 0.1 to 1.5% by weight, and the pH adjuster is 0.4 to It is more preferable to add so that it may become 6 weight%.

  When the amount of trehalose in the shelf life improver solution at the time of use is less than 0.05% by weight, the effect of inhibiting freezing denaturation tends to be reduced, and adipic acid is less than 0.005% by weight or the ratio of the pH adjuster is 0. When it is less than 0.005% by weight, there is a tendency that a sufficient shelf life improvement effect cannot be obtained. In addition, when trehalose exceeds 3% by weight, the sweetness of the food tends to be too strong, and when adipic acid exceeds 6% by weight or when the pH adjuster exceeds 30% by weight, the flavor of the food is adversely affected. There is a tendency to affect.

In the method of the present invention, in addition to the above-described aspect of adding the food prepared previously as the “lifetime improver” to the food, the food is individually added to the food so that the proportions of trehalose, adipic acid and the pH adjuster are in the above range. A mode is also included.
In this embodiment, trehalose is added in an amount of 0.03 to 5% by weight, adipic acid is 0.003 to 10% by weight, and a pH adjuster is 0.003 to 50% by weight based on the total amount of food. Preferably, trehalose is added in an amount of 0.1 to 4% by weight, adipic acid is 0.02 to 7.2% by weight, and a pH adjuster is 0.1 to 32% by weight. It is more preferable to add 0.5 to 3% by weight, adipic acid 0.25 to 4.5% by weight, and pH adjuster 1 to 18% by weight.

  When the amount of trehalose in the food is less than 0.03% by weight, the effect of inhibiting freezing denaturation tends to be reduced, and adipic acid is less than 0.003% by weight or the proportion of the pH adjuster is less than 0.003% by weight. In such a case, there is a tendency that a sufficient shelf life improvement effect cannot be obtained. In addition, when trehalose exceeds 5% by weight, the sweetness of the food tends to be too strong, and when adipic acid exceeds 10% by weight or when the pH adjuster exceeds 50% by weight, the flavor of the food is adversely affected. There is a tendency to affect.

  The food for which the shelf life improving agent of the present invention can be used is not particularly limited, and can be applied to both non-heated foods and foods including a heating process. , Pickles such as pickles, kamaboko, chikuwa, hanpen, fish sausages, salted fish products, croquettes, tonkatsu, fried chicken, fried fish, fried products such as fried chicken, hamburger, meat dumplings, dumplings, shumai, sausages, etc. It can be used for a wide variety of processed meat products such as Japanese beef, castella, sponge cake, Japanese confectionery such as buns, fruit juice and jam.

In particular, the shelf life improving agent of the present invention has high antibacterial activity against general bacteria and suppresses freezing and denaturation, so that it is cooked without heating non-heated and frozen foods such as processed egg products, salted fish, and seasoned foods. The effect is remarkably exhibited in foods and the like. In particular, it is easily denatured by freezing and exerts an excellent effect on foods using nucleic acid seasonings in the production process. One example of such foods is processed egg products.
Hereinafter, the present invention will be further described with reference to Examples and Comparative Examples.

Examples 1-2 and Comparative Example 1
Test for preservation of salted octopus <br/>
7.05 g of the preparation shown in Table 1 was added to 198 g of a commercially available soy sauce-based liquid seasoning to prepare a seasoning liquid.
Next, 500 g of frozen octopus was thawed at room temperature for 24 hours, immersed in the seasoning liquid at 20 ° C. for 24 hours, and then drained at 5 ° C. for 5 hours to produce salted octopus.
The obtained salted octopus was cut into about 30 g, sealed in a sterilized plastic bag for bacterial testing, and then frozen at −20 ° C. for 48 hours to produce a frozen salted octopus. The produced frozen salted octopus was thawed at 5 ° C. for 24 hours, stored in a thermostatic chamber at 10 ° C., sampled over time, and the number of general bacteria was counted. Moreover, the preservation | save test was implemented using the salt taraco manufactured similarly to the above except having used the soy sauce system liquid seasoning which does not add a chemical | medical agent as a control | contrast.

result:
The salted octopus to which the shelf life improving agent of the present invention was added suppressed the growth of general bacteria. The results are shown in Table 2.

Example 3 and Comparative Examples 2-3
Elasticity test for salted octopus <br/> Method:
Frozen salt tarako was produced in the same manner as in the above storage test except that the formulations shown in Table 3 were used. The obtained frozen salted octopus was thawed at room temperature for 2 hours, and then the elasticity of the salted octopus was measured using a rheometer (NRM-2002J, manufactured by Rheotech Co., Ltd.). A φ5 mm flat plate plunger was used for measurement, and the load when the table was raised by 10 mm after contacting the plunger with the specimen was measured under the condition of a load range of 0 to 200 g. In addition, two samples were measured per test group, and the average value was taken as the elastic strength.

result:
The salted octopus to which the shelf life improving agent of the present invention was added had an appropriate elasticity, and softening due to freezing denaturation was suppressed. The results are shown in Table 4.

Method for measuring water separation rate of salt tarako <br/>
A frozen salted octopus was produced in the same manner as in the elasticity test. The obtained frozen salted octopus was thawed at room temperature for 2 hours, and then placed on a stainless steel tray inclined at about 15 degrees and allowed to stand at room temperature for 24 hours. The water separation rate was calculated from the initial weight of salt tarako and the weight after standing by the following formula.

Water separation amount (g) = initial weight of salted octopus−weight after standing of salted octopus (%) = (water separation amount / initial weight of salted octopus) × 100

result:
The salted octopus to which the shelf life improving agent of the present invention was added had water separation suppressed as compared with the salted octopus of the comparative example. The results are shown in Table 5.

Method for measuring the rate of residual grain of salt tarako <br/>
A frozen salted octopus was produced in the same manner as in the elasticity test. The obtained frozen salted octopus was thawed at room temperature for 2 hours, and then the eggs were taken out from the salted octopus. Next, the removed eggs were washed with tap water for 5 minutes on a JIS 30 mesh sieve, and then placed on a stainless steel tray together with the sieve, and drained in a refrigerator at 5 ° C. for 24 hours. The residual grain ratio was determined from the initial weight of the egg and the weight after draining.

Residual grain ratio (%) = (weight after draining egg grains / initial weight of egg grains) × 100

result:
The salted octopus to which the shelf life improving agent of the present invention was added had suppressed freezing and denaturation, and many egg grains remained after thawing. The results are shown in Table 6.

Sensory test <br/> Method:
A sensory test was carried out for acidity using salt tarako produced in the same manner as in the elasticity test. The sensory test was evaluated according to the following evaluation criteria by 10 panelists, using salt tarako with no drug added as a control.

Acid odor ○: Almost no acidity Δ: Slightly acidic ×: Strong acidity

result:
The salted octopus using the preparation of the present invention was suppressed in sourness and maintained the same quality as the additive-free product. The results are shown in Table 7.

Example 4 and Comparative Example 4
Solubility test in nucleic acid liquid seasoning Method:
To 50 g of commercially available nucleic acid liquid seasoning, 0.25 g of the preparation shown in Table 8 was added to prepare a seasoning liquid. The obtained seasoning liquid was allowed to stand at room temperature for 15 hours, and changes in properties were observed with the naked eye. Moreover, the viscosity of the seasoning liquid was measured using a vibration type viscometer (VM-100, manufactured by Yamaichi Electric Co., Ltd.).

result:
Although the seasoning liquid to which the preparation of the present invention was added remained liquid even after 15 hours, the seasoning liquid of the comparative example was gelled. The results are shown in Table 9.

Claims (9)

A shelf life improver for foods, comprising trehalose, adipic acid and a pH adjuster (except carbonate). The shelf life improving agent according to claim 1, comprising 0.1 to 2 parts by weight of adipic acid and 0.1 to 10 parts by weight of a pH adjuster with respect to 1 part by weight of trehalose. The shelf life improving agent according to claim 1 or 2, wherein the pH adjusting agent is sodium acetate or trisodium citrate. Any one of Claims 1-3 which contains 0.1-2 weight part of adipic acid, 0.08-8 weight part of sodium acetate, and 0.02-2 weight part of trisodium citrate with respect to 1 weight part of trehalose. The shelf life improving agent described in 1. A method for improving the shelf life of a food, which comprises adding trehalose, adipic acid and a pH adjuster (except carbonate) to the food. The method according to claim 5, wherein trehalose, adipic acid, and a pH adjuster (excluding carbonate) are dissolved in a liquid seasoning to obtain a liquid composition having a pH of 5.8 to 7.5 and then contained in a food. The method according to claim 5 or 6, wherein the pH adjusting agent is sodium acetate and trisodium citrate. Spray and apply a liquid containing 0.05 to 3% by weight of trehalose, 0.005 to 6% by weight of adipic acid, 0.004 to 24% by weight of sodium acetate and 0.001 to 6% by weight of trisodium citrate to food The method according to claim 7, wherein the method is characterized by immersing food in the liquid. The method according to any one of claims 5 to 8, wherein the food is a fish egg.