JP2015002712A - 食品用粉末状日持ち向上剤およびその製造方法 - Google Patents
食品用粉末状日持ち向上剤およびその製造方法 Download PDFInfo
- Publication number
- JP2015002712A JP2015002712A JP2013130310A JP2013130310A JP2015002712A JP 2015002712 A JP2015002712 A JP 2015002712A JP 2013130310 A JP2013130310 A JP 2013130310A JP 2013130310 A JP2013130310 A JP 2013130310A JP 2015002712 A JP2015002712 A JP 2015002712A
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- shelf life
- acetic acid
- weight
- powdery
- food
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- Granted
Links
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Classifications
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
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Abstract
Description
(A)無水酢酸ナトリウム、酢酸水溶液およびショ糖脂肪酸エステルを撹拌または混練しながら品温が70〜100℃に達するまで加熱して混合物を得る工程;
(B)工程(A)で得られた混合物を撹拌または混練しながら品温が10〜40℃に達するまで冷却して固化物を得る工程;および
(C)工程(B)で得られた固化物を粉砕する工程。
式(I):|(a)−(b)|≦6(重量%)
[式中、
(a)は粒子径が75μm以下の粉末に含まれる酢酸の割合(重量%)であり、
(b)は粒子径が300μmを超える粉末に含まれる酢酸の割合(重量%)であり、
||は絶対値記号である。]
食品用日持ち向上剤の製造
無水酢酸ナトリウム1308g、高酸度醸造酢(酢酸酸度15%)542g、ショ糖パルミチン酸エステル(三菱化学フーズ株式会社製P−1670、モノエステル含量約80%、HLB値=16)94gおよび高度分岐環状デキストリン56gを双腕型バッチニーダー(KC−6、佐竹化学機械工業株式会社製)に投入し、3分間混練した後、ジャケットに蒸気(蒸気温度120℃)を入れることにより加熱を開始し、引き続き混練した。加熱しながら約12分間混練し、品温が90℃に達した時点で加熱を停止すると共に、同ジャケット内を冷水(冷水温度=10℃)に置換することにより冷却しながら引き続き混練した。冷却しながら約20分間混練し、品温が33℃に達した時点で混練物が固化した為、混練を停止し、固化物を回収した(実施例1)。
上記製造方法により得られた実施例1および比較例1の粉末状日持ち向上剤を用い、「日本薬局方16版」に記載される「一般試験法 3.04 粒度測定法 第2法 ふるい分け法 2.2.1 機械的しんとう法」に従って、ふるい分けを行った。また、JISZ8815「ふるい分け試験方法通則」の「8.結果の表示方法」に従って篩下積算粒度分布を求め、質量基準平均粒子径を求めた。結果を表1に示す。
上記製造方法により得られた実施例1および比較例1の粉末状日持ち向上剤を用い、JISZ8801−1に合致する、公称目開き300μmおよび公称目開き75μmの篩を用いて、粒子径が75μm以下の粉末、75μmを超え300μm以下の粉末および300μmを超える粉末に篩別した。篩別した各粉末1gを蒸留水に溶解し、0.1mol水酸化ナトリウム水溶液を用いる中和滴定により酢酸含有量を測定した。なお、中和滴定には電位差自動滴定装置(COM−1700S、平沼産業株式会社製)を使用した。
上記製造方法により得られた実施例1および比較例1の粉末状日持ち向上剤各120gを100mLガラス瓶に入れ、37℃の恒温器内に保管した。3日、7日および10日の保管期間経過後にガラス瓶を逆さにし、以下の評価基準によりケーキング性を評価した。
[評価基準]
−:瓶を手で叩くと崩れる
+:瓶を手で叩いても崩れない
上記製造方法により得られた実施例1および比較例1の粉末状日持ち向上剤を用い、パネラー8名により、下記の評価基準で酸味及び酸臭の強弱を評価した。
[評価基準]
酸味または酸臭−○:実施例1の方が酸味または酸臭が弱い
×:実施例1の方が酸味または酸臭が強い
抗菌力試験
オートクレーブで滅菌したトリプトソーヤブイヨン(SCDブイヨン)98gに、表5に示す組成の粉末状日持ち向上剤を2g(全材料の2重量%添加)添加した。また、日持ち向上剤を添加していない滅菌後の同トリプトソーヤブイヨンを比較例4の液体培地とした。次にCO2ガスセンサー入りの試験管に上記の各液体培地を5mlずつ分注し、下記供試菌の菌液100μl(102CFU/ml)を接種した。接種後、30℃にて培養し、菌の増殖により発生するCO2が検出されるまでの時間を測定した。尚、CO2ガスセンサー入りの試験管はSensiMedia(登録商標) SM000(マイクロバイオ株式会社製)を使用した。尚、実施例2〜4の日持ち向上剤は上記実施例1と同様の方法により調製し、比較例2〜3の日持ち向上剤は上記比較例1と同様の方法により調製した。
供試菌:Bacillus cereus IAM1029
Claims (12)
- 以下の工程を含むことを特徴とする食品用粉末状日持ち向上剤の製造方法:
(A)無水酢酸ナトリウム、酢酸水溶液およびショ糖脂肪酸エステルを撹拌または混練しながら品温が70〜100℃に達するまで加熱して混合物を得る工程;
(B)工程(A)で得られた混合物を撹拌または混練しながら品温が10〜40℃に達するまで冷却して固化物を得る工程;および
(C)工程(B)で得られた固化物を粉砕する工程。 - 工程(A)が、品温が80〜90℃に達するまで加熱を行うものである、請求項1に記載の方法。
- 工程(B)が、品温が20〜30℃に達するまで冷却を行うものである、請求項1または2に記載の方法。
- 工程(A)の混合物全量に対する無水酢酸ナトリウムの割合が40〜80重量%である、請求項1〜3のいずれかに記載の方法。
- 工程(A)の混合物が、無水酢酸ナトリウム1重量部に対し、0.01〜0.11重量部の酢酸、および0.01〜0.1重量部のショ糖脂肪酸エステルを含有するものである、請求項1〜4のいずれかに記載の方法。
- 酢酸水溶液の酢酸酸度が4〜25%である、請求項1〜5のいずれかに記載の方法。
- ショ糖脂肪酸エステルがショ糖パルミチン酸エステルおよび/またはショ糖ミリスチン酸エステルである、請求項1〜6のいずれかに記載の方法。
- 請求項1〜7のいずれかに記載の方法によって得られる食品用粉末状日持ち向上剤。
- 酢酸ナトリウム、酢酸およびショ糖脂肪酸エステルを含有する食品用粉末状日持ち向上剤であって、該日持ち向上剤に含まれる酢酸の割合が次式(I)を満足することを特徴とする食品用粉末状日持ち向上剤。
式(I):|(a)−(b)|≦6(重量%)
[式中、
(a)は粒子径が75μm以下の粉末に含まれる酢酸の割合(重量%)であり、
(b)は粒子径が300μmを超える粉末に含まれる酢酸の割合(重量%)であり、
||は絶対値記号である。] - 酢酸ナトリウム、酢酸およびショ糖脂肪酸エステルを含有する食品用粉末状日持ち向上剤であって、該日持ち向上剤中における異なる粒子径を有する粉末の酢酸含量について算出した標準偏差の値が2.3以下である、食品用粉末状日持ち向上剤。
- さらにデキストリン類を含有する請求項9または10に記載の食品用粉末状日持ち向上剤。
- 請求項1〜7のいずれかに記載の方法によって得られるものである、請求項9〜11のいずれかに記載の食品用粉末状日持ち向上剤。
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JP2017169535A (ja) * | 2016-03-25 | 2017-09-28 | 株式会社ウエノフードテクノ | 食品用粉末状日持ち向上剤 |
JP2019058121A (ja) * | 2017-09-27 | 2019-04-18 | 理研ビタミン株式会社 | 食品用静菌剤 |
JP2020062003A (ja) * | 2018-10-16 | 2020-04-23 | アサマ化成株式会社 | 高濃度酢酸ナトリウム含有醸造酢 |
WO2021171337A1 (ja) * | 2020-02-25 | 2021-09-02 | アサマ化成株式会社 | 高濃度酢酸ナトリウム含有醸造酢 |
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