JP2017169535A - Powdery storable duration improver for food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a powdery storable duration improver for food products having an excellent preservation effect, also having a reduced influence on the taste quality of food products and further having satisfactory storage stability.SOLUTION: Provided is a powdery storable duration improver for food products comprising sodium acetate, acetic acid of 5 to 15 wt.%, higher branched cyclic dextrin of 2 to 30 wt.%, and the salt of organic acid having a carboxyl group and a hydroxyl group, and in which the ratio in the number of the hydroxylic group/the number of the carboxyl group is 0.5 or more, in which the acetic acid root of the storable duration improver is 60 to 68 wt.%, and also, pH upon preparation of a 1 wt.% aqueous solution is 4.5 to 5.8.SELECTED DRAWING: None

Description

  The present invention relates to a powdery shelf life improver for food.

  Conventionally, in the production of processed foods, organic acids and organic acid salts have been used for the purpose of improving the preservability of foods. Among them, acetic acid and acetate salts are frequently used because of their long-lasting effect. ing. In addition, since it has advantages such as convenience in handling and good storage stability, powdered preparations containing acetic acid and acetate are also widely used.

  However, the shelf-life improver based on acetic acid and acetate has a strong acidity and acid odor derived from acetic acid, and the bitterness and astringency derived from acetate change the taste of the food. In order not to affect the flavor, methods such as suppressing the content of acetic acid and acetate in the shelf life improving agent and containing a large amount of a component having a masking effect are taken. For example, Patent Literature 1 proposes a food bacteriostatic composition comprising bacteriostatic material comprising 1 or 2 or more selected from sodium acetate, acetic acid, vinegar, and powdered acetic acid, and betaine. . However, there has been a problem that the effect of improving the shelf life is lowered by adding a large amount of a component having a masking effect.

  On the other hand, in powder preparations, deterioration of storage stability, such as solidification of powder, is often a problem, and as a countermeasure against this, there is generally a method of blending an anti-caking agent such as calcium carbonate or tricalcium phosphate. However, depending on the storage temperature and period, problems such as performance degradation due to pH fluctuations of the powder formulation, gas generation due to reaction with acidic components, and deterioration in solubility may occur.

JP 2001-346559 A

  An object of the present invention is to provide a powdery shelf life improver for foods that has an excellent storage effect, has little influence on the taste quality of food, and has good storage stability.

  As a result of intensive studies to solve the above problems, the present inventors have found that sodium acetate, acetic acid, highly branched cyclic dextrin, and an organic compound having a carboxyl group and a hydroxyl group and having a hydroxyl group number / carboxyl group number of 0.5 or more. A combination of an acid salt and adjusting the acetate root and pH to a specific range has excellent preservation effects, has little effect on the taste of food, and further prevents the powder from solidifying The present inventors have found that a powdery shelf life improving agent can be obtained and have completed the present invention.

  That is, the present invention relates to sodium acetate, acetic acid 5 to 15% by weight, highly branched cyclic dextrin 2 to 30% by weight, and a salt of an organic acid having a carboxyl group and a hydroxyl group and having a hydroxyl group number / carboxyl group number of 0.5 or more. A powdery shelf life improver for foods, wherein the acetate root of the shelf life enhancer is 60 to 68% by weight, and the pH when a 1% by weight aqueous solution is prepared is 4.5 to 5.8 To provide a powdery shelf life improver for foods.

  The sodium acetate used for the powdery shelf life improving agent for foods of the present invention is not particularly limited as long as it can be used for foods. For example, it may be commercially available as a food additive. The proportion of sodium acetate in the food-use powder shelf life enhancer of the present invention is preferably 60 to 80% by weight, more preferably 63 to 78% by weight, and 68 to 75% by weight based on the total amount. % Is more preferable. When the proportion of sodium acetate in the food-use powder shelf-life improver of the present invention is less than 60% by weight, the shelf-life improving effect of the obtained shelf-life improver tends to be insufficient, and the food-use powder-like shelf-life enhancer of the present invention When the ratio of sodium acetate in the agent exceeds 80% by weight, it tends to affect taste quality such as bitterness and aftertaste of the obtained shelf life improving agent.

  The acetic acid used in the powdery shelf life improver for food of the present invention is not particularly limited as long as it can be used for food, and for example, it may be commercially available as a food additive. The proportion of acetic acid in the powdery shelf life improver for food of the present invention is preferably 5 to 15% by weight, more preferably 8 to 14% by weight, and more preferably 10 to 13% by weight based on the total amount. More preferably. When the proportion of acetic acid in the powdered shelf life improver for food of the present invention is less than 5% by weight, the shelf life improving effect of the obtained shelf life improving agent tends to be insufficient, and the powdered shelf life improver for food of the present invention When the proportion of acetic acid in the mixture exceeds 15% by weight, the sourness and acid odor of the resulting shelf life improver tend to be strong.

  The highly branched cyclic dextrin used in the powdery shelf life improving agent for food of the present invention is a dextrin having a highly branched structure and a cyclic structure in the molecule, and can be used for food. There is no particular limitation. A highly branched cyclic dextrin can be produced, for example, by allowing a glycosyltransferase to act on a saccharide having an α-1,4-glucoside bond and an α-1,6-glucoside bond. Examples of commercially available highly branched cyclic dextrin include Cluster Dextrin (registered trademark) (manufactured by Glico Nutrition Foods Co., Ltd.). The proportion of the highly branched cyclic dextrin used in the powdery shelf life improver for food of the present invention is preferably 2 to 30% by weight, more preferably 4 to 16% by weight, based on the total amount. More preferably, it is -12 weight%. When the proportion of highly branched cyclic dextrin in the powdery shelf life improver for food of the present invention is less than 2% by weight, the obtained shelf life enhancer tends to solidify and storage stability tends to deteriorate, and the taste-masking effect tends to be inferior. When the ratio of highly branched cyclic dextrin in the powdery shelf life improver for food of the present invention exceeds 30% by weight, the shelf life improving effect of the obtained shelf life improving agent tends to be insufficient.

  In addition to the above components, the powdery shelf life improver for food of the present invention contains a salt of an organic acid having a carboxyl group and a hydroxyl group, and having a hydroxyl number / carboxyl group number of 0.5 or more, and the hydroxyl group number / carboxyl group number is It is preferable that it is 4-5. These organic acid salts are not particularly limited as long as they can be used for food. Examples thereof include sodium gluconate, sodium malate, sodium tartrate, sodium lactate, sodium galactate, and sodium xylate. It is done. Among them, in terms of taste and availability, sodium gluconate and sodium malate are preferable, and in terms of more effectively reducing the acidity and acid odor derived from acetic acid in the powdery shelf life improver of the present invention, More preferably, sodium gluconate is used. The proportion of these components in the food-use powder shelf life improver of the present invention is preferably 0.5 to 4% by weight, more preferably 1 to 3% by weight, based on the total amount. More preferably, it is 5 to 2.5% by weight.

The powdery shelf life improver for food of the present invention is one in which the proportion of acetate radical (CH ³ COO ⁻ ) is adjusted to 60 to 68% by weight, more preferably 61 to 67% by weight, and 62 to More preferably, it is 66% by weight. When the proportion of acetate radicals in the powdery shelf life improver of the present invention is lower than 60% by weight, the shelf life improving effect of the obtained shelf life improving agent tends to be insufficient, and the food powder of the present invention When the proportion of acetic acid radicals in the shape shelf life improving agent is higher than 68% by weight, the sourness improving agent obtained has a strong acidity and acid odor, which tends to affect the taste quality of food.

  In addition, the powdery shelf life improver for food of the present invention has a pH adjusted to 4.5 to 5.8 when a 1 wt% aqueous solution is prepared, and is 4.8 to 5.7. Is preferably 4.9 to 5.6, more preferably 5.0 to 5.5. When the pH of the 1% by weight aqueous solution of the powdery shelf life improver for food of the present invention is higher than 5.8, the shelf life improving effect of the obtained shelf life improving agent tends to be insufficient, and the food of the present invention When the pH of a 1% by weight aqueous solution of a powdery shelf life improver is lower than 4.5, the resulting shelf life enhancer has a strong acidity and acid odor and tends to affect the quality of food.

  The powdery shelf life improver for food of the present invention can be obtained by pulverizing each raw material through steps such as stirring, kneading and heating. The production method is not particularly limited, and all raw materials may be added simultaneously to stir and knead to obtain a powder, but the acidity and acid odor are suppressed efficiently and acetic acid is uniformly dispersed in a short time. It is preferable that the following processes are included at the point which can manufacture the powdery shelf life improver for foodstuffs.

As a preferred production method of the powdery shelf life improver for food of the present invention,
(A) A step of heating an anhydrous sodium acetate, an acetic acid aqueous solution and a highly branched cyclic dextrin while stirring or kneading until the product temperature reaches 50 to 80 ° C. to obtain a mixture;
(B) Step (C) to obtain a solid by cooling until the product temperature reaches 10 to 40 ° C. while stirring or kneading the mixture obtained in step (A). The solidified product obtained in step (B) Crushing to obtain a powder preparation for food; and (D) the powder preparation for food obtained in step (C) having sodium acetate, highly branched cyclic dextrin, carboxyl group and hydroxyl group, and the number of hydroxyl groups / number of carboxyl groups. Is exemplified by a method comprising a step of mixing with a salt of an organic acid having an A of 0.5 or more.

  Hereinafter, each step of the production method will be described.

  Steps (A) and (B) may be performed in the same apparatus, or may be performed in different apparatuses. Steps (A) and (B) may be carried out in a general reaction vessel equipped with a stirrer. However, it is possible to produce in a short time, and powdering is also carried out in the same device. Therefore, it is preferable to use a kneader or the like. As the kneading device, batch type and continuous type kneading devices equipped with a temperature control mechanism such as a jacket can be used. For example, a kneader, a double arm type kneader, a ribbon type mixer, a screw type mixer, a muller type mixing machine. Machine, radial rod type mixer, pin mixer, botata, self-cleaning type mixer, rakai machine, mix muller, multi-mal, wet pan mill, fast kneader, universal mixer, cutter mixer, Shugie mixer, extruder, container Asnieder etc. are illustrated. Among these, what is called a kneader such as a kneader, a double-arm kneader, or a continuous kneader is preferable. For the heating in the step (A) and the cooling in the step (B), it is possible to use a heat exchange medium known in the technical field such as water (hot water), water vapor, air, various heat medium oils, various refrigerant gases. it can. The heat exchange medium to be used is not particularly limited as long as it is compatible with the temperature control mechanism such as the jacket.

  In step (A), anhydrous sodium acetate, acetic acid aqueous solution and highly branched cyclic dextrin, which are raw materials for the powdery shelf life improver for food of the present invention, may be initially charged into a reaction vessel or kneading apparatus, Each component may be sequentially added while kneading.

  In the step (A), in order to sufficiently mix the raw materials, heating is performed until the product temperature reaches 50 to 80 ° C. while stirring or kneading. Thereafter, in step (B), in order to sufficiently solidify the mixture obtained in step (A), cooling is performed until the product temperature reaches 10 to 40 ° C. while stirring or kneading. The heating in the step (A) is preferably performed until the product temperature reaches 55 to 75 ° C, and more preferably performed until the product temperature reaches 60 to 73 ° C. The cooling in the step (B) is preferably performed until the product temperature reaches 15 to 39 ° C, and more preferably performed until the product temperature reaches 20 to 38 ° C.

  Step (C) is a step of pulverizing the solidified product obtained in step (B) to obtain a food-grade powder formulation. As the pulverizer, various pulverizers known in the technical field can be used, and the pulverizer is not limited thereto. Examples thereof include a jet mill, a power mill, a pin mill, a ceramic ball mill, a stone mortar, and a blender. When a kneader such as a kneader, a double-arm kneader, or a continuous kneader is used as the manufacturing apparatus, the kneading is continued in the same apparatus following the steps (A) and (B). May be pulverized and powdered to obtain a powder formulation for food. In order to obtain a food powder formulation having a desired particle size, the powder obtained by pulverization may be classified (for example, sieved) as necessary.

  In the step (D), the food powder preparation obtained in the step (C) further has sodium acetate, a highly branched cyclic dextrin, an organic acid having a carboxyl group and a hydroxyl group, and the hydroxyl group number / carboxyl group number is 0.5 or more. This is a step of adding and mixing the salt. In this step, components for preventing caking described later and other components may be further mixed. Step (D) is usually performed in a general mixing container equipped with a stirring device.

  The proportion of anhydrous sodium acetate used in step (A) is preferably 40 to 80% by weight, more preferably 55 to 75% by weight, more preferably 60 to 70%, based on the total amount of the mixture in step (A). More preferably, it is% by weight. When the ratio of anhydrous sodium acetate is less than 40% by weight based on the total amount of the mixture in step (A), it tends to be difficult to obtain a dry powder.

  The concentration of the acetic acid aqueous solution used in the step (A) is preferably 30 to 95%, more preferably 50 to 90%, and further preferably 70 to 80%. The aqueous acetic acid solution may be an aqueous solution obtained by concentrating or diluting from vinegar or glacial acetic acid, for example. When the concentration of acetic acid used is less than 30% by weight, it tends to be difficult to obtain a dry powder.

  The ratio of acetic acid used in the step (A) is preferably 0.2 to 1.5 parts by weight, more preferably 0.3 to 0.8 parts by weight with respect to 1 part by weight of anhydrous sodium acetate. More preferably, the content is 0.4 to 0.7 parts by weight.

  The proportion of the highly branched cyclic dextrin used in the step (A) is preferably 0.005 to 0.3 parts by weight, more preferably 0.01 to 0.2 parts by weight with respect to 1 part by weight of anhydrous sodium acetate. More preferred is 02 to 0.1 parts by weight.

  The powdery shelf life improver for food of the present invention comprises dicalcium hydrogen phosphate anhydride, dicalcium hydrogen phosphate dihydrate, calcium sulfate dihydrate and calcium citrate, calcium carbonate, and tricalcium phosphate. By adding one or more components selected from the group, solidification of the powder can be more effectively prevented. Among them, dicalcium hydrogen phosphate dihydrate and / or calcium sulfate dihydrate is used from the viewpoint that gas is not generated during storage, solubility in a liquid is good, availability, and the like. preferable. When the ingredients for preventing caking are used together with the powdery shelf life improver for food of the present invention, the ratio of the component is not particularly limited, but as a guideline, the total amount of the powdery shelf life improver for food of the present invention is used. On the other hand, it is about 0.5 to 2.5% by weight.

  The amount of the powdery shelf life improver for food of the present invention added to food has different effects on the storage effect and taste obtained depending on the type and state of the food, so that the desired storage effect and taste can be obtained. What is necessary is just to adjust suitably. As one aspect, the powdery shelf life improving agent for food of the present invention is added in an amount of 0.2 to 1.2% by weight, preferably 0.4 to 0.8% by weight, based on the total amount of food. Good. The method of adding to food is not particularly limited, and examples thereof include a method of adding directly to the raw material and a method of adding it to the raw material after previously dissolving it in water or the like.

  Since the powdery shelf life improving agent for foods of the present invention is easily soluble in water and the aqueous solution is transparent, it can be used for a wide range of foods and drinks regardless of the target food. For example, fish paste products such as kamaboko, chikuwa, hanpen, fish ham, fish sausage, fish fermented foods such as squid salt, livestock meat products such as ham, sausage, bacon, hamburger, mince balls, croquettes, tonkatsu, fries Fried products such as chicken, chicken nuggets, fried fish, deep-fried rice, fried rice, cooked rice and other cooked rice, noodles such as Chinese noodles, pasta, udon, soba, potato salad, dumplings, shumai, fried egg, boiled food, seasoned food Prepared vegetables, pickles such as pickles, kimchi, fillings such as curry bread and Chinese buns, sandwich ingredients, custard cream, whipped cream, flower paste creams, castella, sponge cake, buns, salmon Confectionery such as fruit juice, fruit processed products such as jam, soy sauce, sauce, sauce And the like, but since the shelf life improving effect tends to be more exerted, can be particularly preferably used for the meat products such or prepared foods such.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to these Examples at all.

Examples 1-6 and Comparative Examples 1-6
Each formulation having the composition shown in Table 1 was prepared and subjected to the following test. In addition, the powder preparation for foods shown in Table 1 was produced in the following steps, and this was mixed with other ingredients shown in Table 1 such as sodium gluconate by a mixer to obtain a powdery shelf life improver for foods. .
[Production method of powder preparation for food]
9.45 kg of anhydrous sodium acetate, 5.25 kg of acetic acid (acetic acid concentration 75%), 0.3 kg of highly branched cyclic dextrin (cluster dextrin: manufactured by Glico Nutrition Foods Co., Ltd.), a mixing stirrer kneader (30NDMV-Qr: Shinagawa Kogyo Co., Ltd.) And the mixture was kneaded for 2 minutes, and then heating was started by adding steam (steam temperature 120 ° C.) to the jacket, followed by kneading. The mixture was kneaded for about 5 minutes while being heated, and when the product temperature reached 70 ° C, the heating was stopped and the inside of the jacket was replaced with cold water (cold water temperature 15 ° C) to continue kneading while cooling. The mixture was kneaded for about 20 minutes while being cooled, and solidified when the product temperature reached 35 ° C. Therefore, the kneading was stopped and 13.5 kg of a solidified product was recovered. The obtained solid was pulverized with a power mill and classified to obtain a food powder formulation.

Preservability test In a food processor, 96.0 g of minced beef and 2.2 g of hamburger helper (manufactured by House Foods Co., Ltd.) previously expanded with 46.1 g of water, and formulations A, G and H described in Table 1 (Example 1, Comparative Examples 1 and 2) was added in an amount of 0.6% with respect to the total amount, mixed for 1 minute, and then molded to 15 g (φ30 mm disk) per piece. The formed hamburger seeds were heated at 230 ° C. for 5 minutes while being turned over on an IH hot plate every 1 and half minutes to prepare hamburgers. The hamburger after heating was allowed to cool on a sterile bat, then placed in a sterile bag, heat sealed, and stored at 30 ° C. The number of general viable bacteria after 24 hours and 48 hours after storage was measured, and the number of days until the number of bacteria reached 10 ⁵ CFU / g was defined as the effective number of storage days.

  The hamburger to which the preparation A (Example 1) was added had a smaller number of general viable bacteria after 48 hours of storage and improved the effective storage days compared to the hamburger to which the preparations G and H (Comparative Examples 1 and 2) were added. It was. The results are shown in Table 2.

Sensory test Formulations A, B (Examples 1 and 2) and IL (Comparative Examples 3 to 6) described in Table 1 were dissolved in tap water to prepare a 1 wt% aqueous solution. 1 point (no acidity at all), 2 points (almost no acidity), 3 points (a little acidity), 4 points (an acidity), 5 points (strongly sourness) It was judged that the sourness was suppressed when the average score was 3 or less.

  The 1% by weight aqueous solutions of Formulations A and B (Examples 1 and 2) were suppressed in acidity compared to the 1% by weight aqueous solutions of Formulations IL (Comparative Examples 3 to 6). The results are shown in Table 3.

  Using the preparations A, C to F (Examples 1 and 3 to 6) and L (Comparative Example 6) shown in Table 1, a caking test was performed as follows.

Solidification Test Each preparation was weighed 40 g in a mayonnaise bottle and stored in a 37 ° C. and 40 ° C. incubator for 4 weeks, and the solidification properties after 2 weeks and 4 weeks were observed. The caking property was evaluated according to the following criteria.
[Evaluation criteria]
-: No consolidation, +: Minor consolidation, ++: Consolidation

  Formulation A (Example 1) could be stably stored without solidification during storage at 37 ° C. On the other hand, in storage at 40 ° C., solidification was confirmed in Formulation A (Example 1). Further, dicalcium hydrogen phosphate dihydrate (Example 3), calcium sulfate dihydrate (implementation) Solidification was improved by adding Example 4), dicalcium hydrogen phosphate anhydride (Example 5), or calcium carbonate (Example 6). Regarding the preparation L (Comparative Example 6), solidification was not prevented. The results are shown in Table 4.

Claims (6)

  Sodium acetate, acetic acid 5 to 15% by weight, highly branched cyclic dextrin 2 to 30% by weight, and a food containing a salt of an organic acid having a carboxyl group and a hydroxyl group and having a hydroxyl number / carboxyl group number of 0.5 or more A powdery shelf life improver, wherein the acetic acid root of the shelf life enhancer is 60 to 68% by weight, and the pH when a 1% by weight aqueous solution is prepared is 4.5 to 5.8. Longevity improver.   The powdery shelf life improving agent for food according to claim 1, wherein the proportion of sodium acetate is 60 to 80% by weight.   The powder for food according to claim 1 or 2, wherein the ratio of the salt of an organic acid having a carboxyl group and a hydroxyl group and having a hydroxyl group number / carboxyl group number of 0.5 or more is 0.5 to 3.5% by weight. A shelf life improver.   The powder form for foodstuffs in any one of Claims 1-3 which has a carboxyl group and a hydroxyl group, and the salt of the organic acid whose hydroxyl group number / carboxyl group number is 0.5 or more is sodium gluconate or sodium malate. Longevity improver.   Furthermore, the powdery shelf life improver for foods according to any one of claims 1 to 4, further comprising dicalcium hydrogen phosphate dihydrate and / or calcium sulfate dihydrate. A method for producing a powdery shelf life improver for food according to any one of claims 1 to 4,
(A) A step of heating an anhydrous sodium acetate, an acetic acid aqueous solution and a highly branched cyclic dextrin while stirring or kneading until the product temperature reaches 50 to 80 ° C. to obtain a mixture;
(B) A step of cooling the mixture obtained in step (A) until the product temperature reaches 10 to 40 ° C. while stirring or kneading to obtain a solid;
(C) a step of pulverizing the solidified product obtained in step (B) to obtain a food powder formulation; and (D) a food powder formulation obtained in step (C) using sodium acetate, a highly branched cyclic dextrin. And a method comprising a step of mixing with a salt of an organic acid having a carboxyl group and a hydroxyl group and having a hydroxyl number / carboxyl group number of 0.5 or more.