JP2014023527A - Composition for food addition, and food additive - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition for food addition capable of increasing food preservability by adding to food, and furthermore hard to damage flavor and food texture, and a food additive containing the composition for food addition.SOLUTION: The composition for food addition includes at least sodium acetate, and calcium acetate. The food additive includes the composition for food addition. The high bacteriostatic property which cannot be obtained by sodium acetate alone is attained using the composition for food addition so that the preservability of food can be heightened by adding to the food. Further, even when adding the composition for food addition to food as a food additive, it is hard to give rise to decreasing of the flavor and food texture that the food originally has.

Description

  The present invention relates to a food additive composition that can be used as a food additive and a food additive containing the food additive composition.

  2. Description of the Related Art Conventionally, in the production of food, various ideas have been made for the purpose of improving the storage stability while maintaining the quality of the food. For example, it is a common practice to improve the preservability and quality of food by adjusting the pH of the food to the acidic side by adding food additives, etc., and suppressing the growth of spoilage bacteria. General viable bacteria such as food poisoning bacteria and spoilage bacteria that can be contained in foods are those that are most likely to reproduce near neutrality, so adjusting the pH of the food itself to the acidic side is the preservability of food, This is an effective means in terms of improving storage properties. And it can be said that improving the preservability of foods by adjusting the pH of such foods is indispensable for the development of the food industry in recent years.

  The pH adjustment is generally a substance having a bacteriostatic action, specifically, an organic acid such as acetic acid, citric acid, malic acid, lactic acid, vinegar, brewed vinegar, or a salt thereof, phosphoric acid, polymerized phosphorus. It is performed by adding an additive containing an inorganic acid such as an acid or a salt thereof to food. For example, Patent Document 1 discloses a technique for imparting good preservability to food by adding a seasoning made of brewed vinegar containing calcium acetate to the food. Patent Document 2 discloses that a food additive formed by blending calcined calcium and powdered vinegar is added to the food to enhance the shelf life effect of the food.

JP 2004-57178 A JP 2002-119241 A

  However, the conventional food additives as described above often do not have sufficient bacteriostatic action on food, and therefore there is a problem that a high storage effect cannot be obtained depending on the type of food. Moreover, since the organic acid, organic acid salt, etc. which have the bacteriostatic property mentioned above have the effect | action which raises the acidity of foodstuffs, the original taste which foodstuffs may have impaired. In this case, if the amount of organic acid or organic acid salt added is reduced, the change in taste can be suppressed, but the bacteriostatic action is conversely reduced. Thus, since bacteriostatic properties and taste retention are in a trade-off relationship, it has been difficult to improve the characteristics of both at the same time. From such a point of view, there has been a strong demand for a food additive capable of imparting high bacteriostatic properties to food while maintaining the original taste of the food.

  The present invention has been made in view of the above points, and can be added to foods to improve the storage stability of the foods, and the composition for food additives that hardly impairs the flavor and texture of the food and the food An object of the present invention is to provide a food additive containing the additive composition.

  The composition for food additives according to the present invention comprises at least sodium acetate and calcium acetate.

  Moreover, in the said composition for food addition, it is preferable that content of the said calcium acetate is 1-40 mass% with respect to the said sodium acetate.

  Moreover, in the said food additive composition, it is preferable that it is a powder form.

  The food additive according to the present invention includes the above-mentioned composition for food addition.

  The food additive is preferably an aqueous solution having a pH in the range of 5-6.

  The food additive composition of the present invention contains sodium acetate and calcium acetate, and thus has high bacteriostatic properties that could not be obtained with sodium acetate alone. Can be increased. Furthermore, even if the said composition for food addition is added to a foodstuff as a food additive, it is hard to cause the fall of the flavor and food texture which food originally has.

  Hereinafter, modes for carrying out the present invention will be described.

  The food additive composition comprises at least sodium acetate and calcium acetate. Therefore, for example, the composition for food addition is composed of a mixture containing sodium acetate and calcium acetate. Hereinafter, this form of the composition for food addition will be described in detail.

Sodium acetate (CH ₃ COONa) has an anhydrous state and a hydrated state such as trihydrate. As sodium acetate contained in the composition for food addition of the present embodiment, anhydrous is available. In other words, it is preferably in the state of anhydrous sodium acetate. This is because anhydrous sodium acetate has a high titer, so that the bacteriostatic action described later is easily exhibited. Of course, sodium acetate may be in the form of other crystals other than anhydrous sodium acetate.

Calcium acetate (Ca (CH ₃ COO) ₂ ) has an anhydrous state and a hydrated state such as a monohydrate and a dihydrate. Any form may be sufficient as calcium acetate contained. However, since anhydrous calcium acetate may be difficult to handle due to its high hygroscopicity, calcium acetate which is usually a hydrate is preferably used.

  It is known that sodium acetate has a so-called bacteriostatic action for sterilizing general live bacteria such as food poisoning bacteria and spoilage bacteria. Therefore, since the composition for food addition of this embodiment exhibits a bacteriostatic action based on sodium acetate, it is suitably used as a food additive for improving the storage stability of food. Further, since calcium acetate itself has bacteriostatic properties, this calcium acetate also contributes to the bacteriostatic action of the composition for food addition.

  As described above, sodium acetate is known as a substance having bacteriostatic properties, but its bacteriostatic properties are limited. That is, if the food contains general live bacteria that are less susceptible to the bacteriostatic action of sodium acetate, it will be difficult to improve the storage stability of the food, and the number of days that can be stored will be shortened. Examples of general live bacteria that are less susceptible to the bacteriostatic action of sodium acetate include lactic acid bacteria and yeast.

  However, the food additive composition of the present embodiment contains calcium acetate in addition to sodium acetate as described above. Thereby, the composition for food addition comes to have a higher bacteriostatic property by the bacteriostatic action which sodium acetate itself has, and the bacteriostatic action by calcium acetate. Therefore, if the composition for food addition of the present embodiment is added to food as a food additive, the preservation stability of the food can be further improved as compared with the case where sodium acetate or calcium acetate is used alone as a food additive. it can. In short, the composition for food addition of the present embodiment has a property that the effect of improving the shelf life for food is very superior to that of conventional food additives.

  On the other hand, when sodium acetate is contained in the composition for food addition, depending on the amount of addition, there is a possibility that the original taste of the food may be changed by the acidity caused by sodium acetate. However, since the food additive composition includes calcium acetate in addition to sodium acetate, the action of the calcium acetate can prevent the food from becoming sour.

It can be considered as follows that the combined use of calcium acetate has the effect of alleviating the increase in acidity of food. In general, calcium acetate is known to exist in a large amount in the form of dihydrate (Ca (CH ₃ COO) ₂ .2H ₂ O) in an aqueous solution at a temperature of 80 ° C. or less (chemical). And Education, Vol. 51, No. 10, pp. 628-630 (2003)). Such calcium acetate dihydrate, that is, calcium acetate molecules not dissociated into ions, is given to the human tongue as compared with acetic acid or sodium acetate or other organic acids or organic acid salts. It is presumed that the sourness is small or has an effect of suppressing the sensitivity to the sourness. Therefore, it is considered that the increase in sourness caused by sodium acetate can be mitigated by using calcium acetate together.

  Therefore, since sodium acetate originally has a sour taste, if the amount of addition is large, the taste of the food itself may be impaired. However, the addition of calcium acetate reduces the sourness caused by sodium acetate. It is suppressed. Therefore, it becomes possible to add more sodium acetate than before, and this further enhances the bacteriostatic action on food. Therefore, even if the composition for food addition is added to the food as a food additive, the original taste of the food is easily maintained, and the effect of improving the shelf life of the food is excellent due to high bacteriostatic action.

  The effects of the food additive composition of the present invention as described above are, for example, acetic acid (including powder carrier) and calcium salts such as calcium acetate produced from calcium carbonate, calcium hydroxide, oyster shell, etc. It is not demonstrated in combination with. The combination of sodium acetate and calcium acetate is indispensable for exhibiting the above effects of the composition for food addition.

  In the food additive composition of the present embodiment, the mixing ratio of sodium acetate and calcium acetate is not particularly limited, but the content of calcium acetate with respect to sodium acetate is preferably 1 to 40% by mass. In this case, it becomes possible to further enhance the bacteriostatic action and the sourness suppressing effect of the composition for food addition. Moreover, sodium acetate should just be contained at least 1 mass% or more with respect to the whole quantity of the composition for food additives, Preferably it is 10 mass% or more, Most preferably, it is 15 mass% or more. Moreover, calcium acetate should just be contained at least 0.5 mass% or more with respect to the whole quantity of the composition for food additives, Preferably it is 2 mass% or more, Most preferably, it is 10 mass% or more.

  The food additive composition may contain a substance other than sodium acetate and calcium acetate, for example, a substance having a growth inhibitory effect, as long as the effect of the present invention is not impaired. Examples of such substances include sodium citrate such as adipic acid and trisodium citrate, gluconic acid, tartaric acid, sodium tartrate, succinic acid, monosodium succinate, disodium succinate, lactic acid, sodium lactate, and brewed vinegar. Glacial acetic acid, monosodium fumarate, sodium malate, sodium hydrogen tartrate, potassium carbonate, sodium hydrogen carbonate, potassium dihydrogen phosphate, sodium dihydrogen phosphate, phytic acid, citric acid, glucono delta lactone, hydrogen phosphate Disodium, fumaric acid, malic acid, phosphoric acid, ascorbic acid, potassium hydrogen tartrate, sodium carbonate, dipotassium hydrogen phosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, sodium metaphosphate, tetrasodium pyrophosphate, pyrophosphoric acid 4 potassium, lysozyme, Lysine fatty acid ester, benzoic acid, sorbic acid, sodium benzoate, propionic acid, sodium propionate, thiamine lauryl sulfate, nisin, ε-polylysine, ethanol and other organic or inorganic compounds, or udo extract, fig leaf extract , Mustard extract, chitin, chitosan, mulberry extract, enzyme-treated tea extract, perilla extract, horseradish extract, pepper extract, pepper extract, garlic extract, pimenta extract, grape seed extract, pepper Animal and plant extracts such as extract, mushroom extract, moso bamboo extract, ginger extract, tea extract, yucca foam extract, rosemary extract, shirako protein extract, pectin degradation product, grapefruit extract, etc. It is done.

  The food additive composition may contain additives other than those described above as long as the effects of the present invention are not impaired. For example, amino acids such as glycine and alanine, and vitamins such as vitamin B1 , Proteins, enzymes, sugars, salt, antioxidants, thickeners, preservatives, emulsifiers and the like.

  The food additive composition of the present embodiment may be in the form of a powder or a liquid such as a solution, but considering use as a food additive, convenience and cost in use situations In some cases, it is advantageous to be in a powder state.

  The composition for food addition can be prepared by preparing sodium acetate, calcium acetate and other substances and additives to be added as necessary, and blending them in a predetermined amount. The mixing method and kneading method of each raw material are not particularly limited, and conventional methods can be employed. For example, the kneader includes a wheel type kneader such as a melanger, a kneader, an auger, a paddle mixer, a ribbon mixer, a screw mixer, a turbulent mixer, a multimix, a thermal processor, a Hoberg mixer and a food mixer, a spiral mixer, a cooking mixer, Blade type kneaders such as pony mixers, unimixes, nauta mixers, fine mixers, and contramixes, roll type kneaders such as roll mills and taper rolls, and the like can be used.

  The composition for food addition of the present embodiment can itself be used as a food additive. Alternatively, the food additive composition can be added to other food additives and used as a food additive. Examples of the “other food additives” include acidulants, pH adjusters, bacteriostatic agents, fungicides, and the like.

  Also in the food additive containing the composition for food addition, the form may be a powder or a liquid such as a solution.

  When the food additive of the present embodiment is a solution, it can be an aqueous solution. In this case, the pH of the aqueous solution is preferably 5-6. If the pH of the food additive is within the above range, the above effects of the composition for food addition contained in the food additive, that is, the bacteriostatic action and the sourness suppressing effect are further enhanced. Acetate ions are unlikely to pass through the cell walls of bacteria, whereas non-dissociated acetic acid molecules are likely to pass through the cell walls, and thus are susceptible to bacteriostatic action. Therefore, while the pH is preferably in the region as low as possible, the lower limit of the pH is limited from the viewpoint of increasing sourness, and as a result, the pH is preferably 5-6.

  Moreover, even if a food additive is aqueous solution of pH 5-6, it is preferable that content of the calcium acetate with respect to sodium acetate is 1-40 mass% for the same reason as the above.

  Since the food additive containing the composition for food addition of the present embodiment is excellent in bacteriostatic and sourness control, for example, cooked rice processed food, processed meat products, fish paste products such as rice cake, chikuwa, pickles such as kimchi , Noodles, egg products, boiled foods, boiled foods, fried foods, beverages, confectionery, breads, milk drinks, sour milk drinks, fermented foods such as yogurt, other dairy products, frozen foods, sauces and mayonnaise It can be added to seasonings such as. The food to which the food additive is added has improved food preservability due to the action of the food additive composition, and the acidity is hardly increased, and the original flavor and texture of the food are not easily impaired. The ability to improve the storability of food, for example, food that normally needs to be stored frozen can be stored refrigerated, or food that is stored refrigerated can be stored at room temperature. It becomes possible to do. Moreover, it is possible to lengthen the shelf life of the food because the flavor and texture are not easily impaired.

  In addition, the addition method of the food additive to various foods can adopt the method conventionally performed, and the timing to add the food additive is not particularly limited. What is necessary is just to adjust suitably according to the method.

  In addition to the above effects, the food additive containing the above composition for food addition has a secondary effect on some foods. If a specific example is given, for example, when the food additive is contained in an aquatic product such as salmon, the elasticity of the aquatic product can be improved. Moreover, when the said food additive is contained in boiled foods, it becomes easy to prevent the boiled foods from collapsing. Moreover, when the said food additive is contained in noodles, it becomes easy to prevent the elongation at the time of the storage after boiling the noodles. Therefore, by adding the food additive to the food, it is possible to improve the texture and quality of the food itself, in addition to improving the storage stability over a long period of time and maintaining the taste.

  The food additive composition comprises sodium acetate and calcium acetate, and these substances are all safe for the human body. Sodium acetate is designated as a food additive in Japan. In addition, the safety of calcium acetate has been confirmed in recent years. For example, it is clarified in the “Study Report for Designation of Calcium Acetate, Ministry of Health, Labor and Welfare, Food and Drug Administration, Food Standards Review Section March 2012”. It is in place. This document is easily available from the Ministry of Health, Labor and Welfare website (http://www.mhlw.go.jp/stf/shingi/2r9852000002xvz6.html). Thus, since the food additive containing the said composition for food addition is safe with respect to a human body, it can be used safely as a food additive.

  EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to only these examples.

(Examples 1-4, Comparative Examples 1-10)
Various food additive preparations were prepared according to the recipe shown in Table 1. The sample for food addition was prepared by preparing a predetermined amount of each raw material powder shown in Table 1 and mixing them.

  As shown in Table 1, for convenience, the food additive preparations obtained in Examples 1 and 2 were designated as A1 and A2, respectively, and the food additive preparations obtained in Examples 3 and 4 were designated as B1, The formulation for food addition obtained in Comparative Examples 1 to 10 is denoted as C1, C2, D1, D2, E1, E2, F1, F2, G1, and G2, respectively. Moreover, pH shown in Table 1 has shown the value when making the said various preparations for food additives into 1 mass% aqueous solution.

  Various preparations for food additives prepared as described above were added to various foods, and the taste and the storage stability of the foods after the addition were evaluated. The evaluation was performed according to the following method.

<Food taste evaluation>
The food additive preparations prepared in each Example and Comparative Example were used and added to various food test specimens shown in Table 2 and kept in an environment of 10 ° C. and 80% RH for 20 hours. The food specimens thus treated were eaten by 10 subjects arbitrarily selected, and the flavor and texture of the food specimens were determined according to the following evaluation criteria. The results are shown in Table 2.
4: Acidity is not felt and it has the original taste of food.
3: The acidity is hardly felt, and the food has almost the original taste.
2: Acidity is felt and there is discomfort.
1: Has puffy and uncomfortable feeling.

  Each food specimen shown in Table 2 was cooked as follows.

(Ginseng specimen)
1.6 g of A2 was added to and dissolved in 200 g of seasoning liquid (160 g of water, 1.6 g of dashi stock, 5.8 g of sugar, 11 g of miso, and 21.6 g of soy sauce). Then, 140 g of cut carrots were added to cook the carrots to prepare test specimens. Moreover, A2 was changed into C2, E2, or F2, and the carrot boiled was cooked by the same method as the above, and it was set as the test body. That is, a total of four types of carrot simmered test bodies were prepared using A2, C2, E2, and F2 as food additive preparations.

(Takano tofu specimen)
To 200 g of seasoning liquid (160 g of water, 1.6 g of dashi soup, 5.8 g of sugar, 11 g of miso, 21.6 g of soy sauce), 5 g of D1 was added and dissolved. Then, 140 g of Koya tofu was added to cook the simmered Koya tofu to obtain a test specimen.

(Lotus test specimen)
1.6 g of A1 was added to and dissolved in 200 g of seasoning liquid (160 g of water, 1.6 g of dashi stock, 5.8 g of sugar, 11 g of miso, and 21.6 g of soy sauce). Then, 140 g of the cut lotus root was added to cook the lotus root and used as a test specimen. In addition, A1 was changed to C1, E1, F1, and G1, and the lotus root was cooked by the same method as described above to prepare a test specimen. That is, a total of five types of test specimens for cooking lotus root were prepared using A1, C1, E1, F1, and G1 as food preparations.

(Potato salad specimen)
Potato salad was cooked using 900 g of potato, 60 g of ham, 200 g of cucumber, 100 g of onion, 0.5 g of salt and 100 g of mayonnaise. 2 g of A2 was added to 200 g of this potato salad and mixed well to prepare a test specimen. Moreover, A2 was changed into C2, F2, and G2, and the potato salad was cooked by the same method as the above, and it was set as the test body. That is, a total of four types of potato salad specimens were prepared using A2, C2, F2, and G2 as food additive preparations.

(Hamburg specimen)
After cooking hamburger by mixing 600 g of minced meat, 100 g of onion, 60 g of bread crumbs, 60 g of milk, 60 g of whole egg, and 7 g of spices, 2 g of additive A1 was added to 200 g of hamburger and mixed well, after baking. A test body was obtained. Moreover, A1 was changed into C1, and the hamburger was cooked by the same method as the above, and it was set as the test body. That is, a total of two types of hamburger specimens were prepared using A1 and C1 as food preparations.

(Boiled rice specimen)
After adding 1 g of additive B2 to 120 g of cooked rice water and dissolving it, 100 g of rice was added and cooked to obtain cooked rice. Further, B2 was changed to D2, and cooked rice was prepared in the same manner as described above to obtain a test specimen. That is, two types of cooked rice test bodies were prepared using B2 and D2 as food additive preparations, respectively.

<Evaluation of food preservation>
(Ginseng preservation test)
1.6 g of A2 was added to and dissolved in 200 g of seasoning liquid (160 g of water, 1.6 g of dashi stock, 5.8 g of sugar, 11 g of miso, and 21.6 g of soy sauce). Then, 140 g of cut carrots were added to cook the carrots to prepare test specimens. While storing this specimen at 30 ° C., the number of viable bacteria was measured over time by the pour method using a standard agar medium. For comparison, the number of viable bacteria was measured by the same method as described above, using a solution obtained by adding 1.6 g of C2 to 200 g of the seasoning solution and dissolving it. Further, as a control, the number of viable bacteria was measured in the same manner for the additive-free test specimen to which any food additive preparation was not added. The results are shown in Table 3.

(Preservation test of Koya tofu)
5 g of B1 was added to and dissolved in 200 g of seasoning liquid (160 g of water, 1.6 g of dashi stock, 5.8 g of sugar, 11 g of miso, 21.6 g of soy sauce). Then, 140 g of Koya tofu was added to cook the simmered Koya tofu to obtain a test specimen. While storing this specimen at 30 ° C., the number of viable bacteria was measured over time by the pour method using a standard agar medium. For comparison, the number of viable bacteria was measured by the same method as described above, using a solution obtained by adding 5 g of D1 to 200 g of the seasoning solution and dissolving it. Further, as a control, the number of viable bacteria was measured in the same manner for the additive-free test specimen to which any food additive preparation was not added. The results are shown in Table 4.

(Conservation test of lotus root)
1.6 g of A1 was added to and dissolved in 200 g of seasoning liquid (160 g of water, 1.6 g of dashi stock, 5.8 g of sugar, 11 g of miso, and 21.6 g of soy sauce). Then, 140 g of the cut lotus root was added to cook the lotus root and used as a test specimen. While storing this specimen at 30 ° C., the number of viable bacteria was measured over time by the pour method using a standard agar medium. For comparison, the number of viable cells was measured by the same method as described above, using a solution obtained by adding 1.6 g of C1 to 200 g of the seasoning solution and dissolving it. Further, as a control, the number of viable bacteria was measured in the same manner for the additive-free test specimen to which any food additive preparation was not added. The results are shown in Table 5.

(Potato salad preservation test)
Potato salad was cooked using 900 g of potato, 60 g of ham, 200 g of cucumber, 100 g of onion, 0.5 g of salt and 100 g of mayonnaise. After 2 g of A2 was added to 200 g of potato salad and mixed well, a test specimen was obtained. While storing this specimen at 20 ° C., the number of viable bacteria was measured over time by the pour method using a standard agar medium. For comparison, 2 g of C2 was added to 200 g of the potato salad, and the viable cell count was measured by the same method as described above. Further, as a control, the number of viable bacteria was measured in the same manner for the additive-free test specimen to which any food additive preparation was not added. The results are shown in Table 6.

(Hamburg preservation test)
After cooking hamburger by mixing 600g of minced meat, 100g of onion, 60g of bread crumbs, 60g of milk, 60g of whole egg and 7g of spices, 2g of A1 was added to 200g of hamburger, mixed well, and fired. It was. While storing this specimen at 25 ° C., the number of viable bacteria was measured over time by the pour method using a standard agar medium. For comparison, 2 g of C1 was added to 200 g of the hamburger and the number of viable bacteria was measured by the same method as described above. Further, as a control, the number of viable bacteria was measured in the same manner for the additive-free test specimen to which any food additive preparation was not added. The results are shown in Table 7.

(Preservation test of cooked rice)
1 g of additive B2 was added to 120 g of cooked rice water and dissolved, and then 100 g of rice was added to cook rice to obtain cooked rice. Using this cooked rice as a test specimen, the number of viable bacteria was measured over time by a pour method using a standard agar medium while being stored at 30 ° C. For comparison, 1 g of D2 was added to 120 g of the cooked rice water, a test specimen was obtained by the same method as above, and the viable cell count was measured. Further, as a control, the number of viable bacteria was measured in the same manner for the additive-free test specimen to which any food additive preparation was not added. The results are shown in Table 8.

  From the above results, the food additive preparations (A1, A2, B1, B2) obtained in Examples 1 to 4, that is, the food additive composition of the present invention contains both sodium acetate and calcium acetate. It can be seen that the acidity of the food is suppressed and that the food has a long shelf life (storability). In contrast, the food additive preparations (B1, B2, C1, C2, D1, D2, E1, E2, F1, F2, G1, G2) obtained in Comparative Examples 1 to 10 were sodium acetate and calcium acetate. Since both are not included, the acidity is not suppressed, and the shelf life of the food is also poor. Moreover, it is also clear that the sourness-inhibiting effect is not exerted in the case of containing calcium salts other than calcium acetate, such as E1, E2, F1, F2, G1, and G2. Therefore, it is important that calcium acetate is contained in the food additive, and it can be said that calcium ions themselves other than calcium ions and calcium acetate have no sourness suppressing effect.

Claims (5)

  A food additive composition comprising at least sodium acetate and calcium acetate.   Content of the said calcium acetate is 1-40 mass% with respect to the said sodium acetate, The composition for food additives of Claim 1 characterized by the above-mentioned.   It is a powder form, The composition for food additives of Claim 1 or 2 characterized by the above-mentioned.   A food additive comprising the composition for food addition according to any one of claims 1 to 3.   The food additive according to claim 4, which is an aqueous solution having a pH in the range of 5-6.