JP2018023303A - Food additive for inhibiting baked coloration - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food additive for inhibiting the baked coloration of a cooked food.SOLUTION: The present invention provides a food additive for inhibiting baked coloration. The food additive has powder glycine coated with a coating agent. The coating agent has at least one compound selected from the group consisting of vegetable oil and fat, fatty acid, salt of fatty acid, and fatty acid ester.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a food additive for suppressing baking color of cooked food.

  For cooked foods such as confectionery, bread making, and tempura, a glycine preparation may be used as a shelf life improver.

  For example, when a glycine preparation is blended into a baked confectionery dough and the dough is baked, the surface of the baked dough may be darkly burned or burnt due to the Maillard reaction. Such a phenomenon in the food after heating containing the glycine preparation affects the appearance of the food after heating. Further, the surface color of the food after heating containing the glycine preparation may cause an erroneous determination that the food is sufficiently heated, and as a result, may lead to the production of food with insufficient heating.

  In order to avoid an undesirable phenomenon in a food after heating containing such a glycine preparation, the food additive composition described in Patent Document 1 avoids the use of glycine. Patent Document 1 reports a food additive composition containing a polymeric natural antibacterial substance such as lysozyme, one or more organic acids or salts thereof, and one or more acetates.

  On the other hand, coating techniques for food additives have been reported. For example, Patent Document 2 describes a food additive coating preparation for suppressing elution of food additives, and a core substance or a core food additive It is described that glycine was stirred and mixed with rapeseed extremely hardened oil and sorbitan fatty acid ester as a coating agent to prepare a coating.

JP 2002-330742 A JP 2011-72308 A

  An object of this invention is to provide the food additive for suppressing the baking color of heat cooking food.

  The present invention provides a food additive for suppressing burning color, the food additive comprising powdered glycine coated with a coating agent, the coating agent comprising vegetable oil, fatty acid, fatty acid salt, and fatty acid At least one compound selected from the group consisting of esters.

  In one embodiment, the food additive is a food shelf life improver.

  The present invention also provides a cooked food or a material thereof containing the food additive.

  The present invention further provides a method for producing a food product that suppresses baking by heating, the method comprising a step of mixing the food additive with the food material to obtain a material to which the food additive is added. Including.

  In one embodiment, the method further comprises the step of heating a food product comprising the material with the food additive added thereto.

  ADVANTAGE OF THE INVENTION According to this invention, about the foodstuff to which the food additive containing glycine was added, the baking color of the foodstuff after a heating can be suppressed, and the burning after a heating can also be prevented.

When each glycine formulation of Examples 1-3 (respectively, 5% coated glycine palm hardened oil, 7% coated glycine palm hardened oil and 10% coated glycine palm hardened oil) and Comparative Example 2 (glycine alone), and It is a photograph which shows the external appearance (baked color) of the surface (front side surface) of the hot cake after baking in the case of the glycine non-addition of the comparative example 1. It is a photograph which shows the external appearance (firing color) of the surface (front side surface) of the hot cake after baking at the time of using each glycine formulation of Example 4 (10% calcium stearate coating) and Comparative Example 2 (glycine alone). . Chikuwa tempura of Example 5 and Comparative Example 4 (each of which glycine coated with 10% calcium stearate of Example 4 and glycine alone of Comparative Example 2 were added) and Comparative Example 3 (without glycine) It is a photograph which shows the external appearance (fried color) of the cross section which cut | disconnected. It is a scanning electron micrograph which shows the powder particle of the formulation of the comparative example 2 (glycine single item). It is a scanning electron micrograph which shows the powder particle of the formulation of Example 6 (calcium stearate 5% coating glycine). It is a scanning electron micrograph which shows the powder particle of the formulation of Example 7 (calcium stearate 10% coating glycine). It is a scanning electron micrograph which shows the powder particle of the formulation of Example 8 (calcium stearate 15% coating glycine). It is a scanning electron micrograph which shows the powder particle of the formulation of Example 9 (palm hydrogenated oil 15% coating glycine). Steaming after steaming when using each glycine preparation of Example 10 (10% calcium stearate coated glycine: right) and Comparative Example 2 (glycine alone: center) and without adding glycine of Comparative Example 1 (left) It is a photograph which shows the external appearance (dough color) of a cake. FIG. 10 is an enlarged photograph of the case where each glycine preparation of Example 10 (right) and Comparative Example 2 (left) is used among the photographs of FIG. 9.

  The present invention provides a food additive for suppressing color burning. The term “for burning color suppression” includes an application for preventing scorching in addition to an application for suppressing burning color. This food additive can be used to suppress burning or prevent scorching after the food is heated. In the present specification, “baked color” refers to coloring caused by heating of food, and “burned” refers to carbonization of food resulting from the progress of coloring by “baked color”. And sugar in the food may cause a Maillard reaction (also called an aminocarbonyl reaction). “Heating” includes any heating by any means such as baking, frying, steaming and the like.

  The food additive for suppressing color burning according to the present invention contains coating glycine. The coating glycine includes and consists of powdered glycine and a coating agent. In this specification, “coating” necessarily includes not only coating the entire surface of powdered glycine but also coating a part of the surface. In the coating glycine, the whole or part of the surface of the powdered glycine is coated with a coating agent. In the present specification, the food additive containing the coated glycine is also simply referred to as “coated glycine preparation”.

  Powdered glycine is insoluble in fats and oils and is solid at room temperature (25 ° C.). The shape of the “powder” is not limited, and may be any of powder, granules, pellets, or a mixture thereof. The powdered glycine may be any as long as it satisfies the criteria as a food additive.

  The coating agent contains at least one compound selected from the group consisting of vegetable oils and fats, fatty acids, fatty acid salts, and fatty acid esters. The coating agent used for glycine coating may contain one type of compound or may contain a mixture composed of a plurality of types of compounds. A coating agent is a substance that can be used for food. As the coating agent, one that satisfies the criteria as a food additive can be used. In one embodiment, the coating agent is an emulsifier such as a sucrose fatty acid ester. In a further embodiment, the emulsifier has an HLB value of 0-7. The HLB value is a value representing the degree of affinity of the emulsifier to water and oil, and takes a value from 0 to 20. The closer the value is to 0, the higher the lipophilicity and the closer to 20, the higher the hydrophilicity. As calculation methods for determining the HLB value, the Atlas method, the Griffin method, the Davis method, and the Kawakami method are known. The HLB value can be determined based on, for example, the Griffin method. In the case of a mixture, the HLB value is a weighted average of the HLB values of each component.

  The coating glycine may be, for example, one in which powder glycine is used as a core substance and a solid substance (for example, fine particles) of the coating agent is supported around the coating glycine. Preferably, the solid matter of the coating agent is finely dispersed on the outer surface around the powdered glycine. The coating agent for forming the coating glycine (that is, the coating agent present around the powdered glycine) is preferably a solid having a size smaller than that of the powder of glycine. , Pellets, irregular shapes, etc., or any shape such as a mixture thereof. There is no limitation on the manner in which the coating agent is present around the powdered glycine. In coating glycine, the coating agent can be, for example, physically attached or adsorbed to glycine. In the case of a coating agent containing a mixture composed of a plurality of types of compounds, even if the solid material of the coating agent present around the glycine powder includes a mixture composed of a plurality of types of compounds, or various compounds A plurality of types of coating agent solids containing may be present around powdered glycine.

  The “solid material of the coating agent” may be a substance that exhibits solid properties at room temperature (25 ° C.). Moreover, it is preferable that melting | fusing point of a coating agent is lower than powdered glycine, ie, glycine (233 degreeC), for example, 40 to 100 degreeC, Preferably it is 50 to 90 degreeC.

  The “vegetable oil and fat” used for the coating agent is not limited as long as it is solid at normal temperature (25 ° C.) and can be used for food. Preferably, it is hardened fat. In the present specification, “cured fat / oil” means fat / oil solid at normal temperature (25 ° C.). The hardened oil and fat can take, for example, a powder form. Hardened fats and oils are generally obtained by a method in which oils and fats such as vegetable oils containing a large amount of unsaturated fatty acids such as oleic acid and linoleic acid are hydrogenated using a catalyst such as nickel.

  Oils and fats used for hydrogenation are not particularly limited as long as they can be hydrogenated, and examples thereof include palm oil, rapeseed oil, soybean oil, cottonseed oil, corn oil and wax. Palm oil, rapeseed oil and soybean oil are preferred. 1 type or 2 or more types of mixtures may be sufficient as hardened fats and oils. Although it does not specifically limit as melting | fusing point of hardened oil and fat as long as melting | fusing point is lower than glycine, Preferably it is 40 to 80 degreeC, More preferably, it is 50 to 80 degreeC.

  The fatty acid is not particularly limited as long as it is solid at room temperature. Either a saturated fatty acid or an unsaturated fatty acid may be used, and either a linear or branched fatty acid may be used. Preferably, it is a fatty acid having 12 to 24 carbon atoms, more preferably 16 to 22 carbon atoms. Examples of the fatty acid include saturated fatty acids such as lauric acid, myristic acid, pentadecanoic acid, palmitic acid, heptadecanoic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, pentadecenoic acid, hexadecenoic acid, heptadecenoic acid, octadecatetraene Examples thereof include unsaturated fatty acids such as acid, docosenoic acid and tetracosenoic acid. Palmitic acid and stearic acid are preferred.

  Examples of the fatty acid salts include sodium salts, potassium salts, calcium salts, and magnesium salts of the above fatty acids. Preferred are calcium salts of palmitic acid and stearic acid. For example, “calcium stearate” as a food additive also contains calcium salt of palmitic acid in addition to calcium salt of stearic acid, which is acceptable for use in the present invention.

  Examples of fatty acid esters include glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and the like.

  Coating powder glycine with a coating agent can be done by any method commonly used by those skilled in the art. Examples of the method of coating powder glycine with a coating agent include stirring and mixing powder glycine and a coating agent (for example, a solid as described above). By coating, the above-mentioned powder glycine can be used as a core substance, and a solid material of the coating agent can be supported around the powder.

  The amount of the coating agent used for coating glycine is not particularly limited, and is, for example, 1 to 50 parts by weight, preferably 5 to 30 parts by weight with respect to 100 parts by weight of powdered glycine.

  Coated glycine formulations can be added to foods for applications similar to those in which normal glycine formulations (ie, uncoated glycine or glycine alone) are added to foods. The coated glycine preparation can be used, for example, as a food shelf life improving agent. The coated glycine preparation may further contain components that are acceptable in the production of food additive preparations such as other antibacterial components, formulation aids, and excipients, if necessary.

  The food to which the coating glycine preparation is added may be any food as long as it is desired to suppress the burning color, and is preferably a cooked food.

  The present invention also provides a cooked food or a material thereof comprising the above coated glycine formulation. The coated glycine preparation is preferably used for foods whose food surfaces are colored after heating.

  In the present specification, “heating cooking” is not limited to heating means for cooking, and examples thereof include baking, steaming, and frying. The “cooked food” is not particularly limited, and examples thereof include breads such as bread and confectionery bread; fried confectionery such as donuts; baked confectionery such as hot cakes, cookies, muffins, sponge cakes, and shoe skins; tempura Fried foods such as fried chicken, steamed cakes, steamed bread, Chinese steamed buns and other dishes; side dishes such as okonomiyaki and takoyaki; marine processed products such as hampen and kamaboko; and meat processing products such as hamburgers . In the present specification, the term “cooked food” includes food that has not been cooked and is intended to be heated after that. Examples of the food before cooking include food dough, frozen food, and semi-frozen food. Examples of the material of the “cooked food” include hot cake mix, fried powder and the like.

  The present invention further provides a method for producing a food product that suppresses baking color by heating. This method includes a step of mixing the above-mentioned coated glycine preparation with the food material to obtain the material to which the preparation is added. Preferably, the food is a cooked food.

  The coated glycine preparation is added at a stage before heating. The coated glycine preparation is mixed with a food material to obtain the material with the preparation added. The coated glycine preparation can be added in the same manner as a procedure in which a normal glycine preparation (that is, uncoated glycine or a single glycine product) is added to food before heating. For example, in the case of cooked food obtained by baking dough, a coated glycine preparation can be added when preparing the dough. In the case of cooked foods (for example, fried foods such as deep-fried chicken and tempura) coated with ingredients with a coating material (for example, deep-fried powder or tempura), the coating glycine preparation is added when preparing the coating material. Can be done. Such dough and coating materials can include flour.

  Although the addition amount of the coating glycine preparation to food is not particularly limited, the addition amount can be set according to the purpose. As for the coated glycine preparation, for example, a normal glycine preparation (preparation of uncoated glycine) can be added to food in the same amount as that added to food as a food additive. For example, when a coated glycine preparation is added to a food as a shelf life improver, the amount of glycine in the preparation is, for example, 0.05 wt% to 10 wt%, preferably 0, with respect to the total amount of food. .1% to 5% by weight can be added to food. In the above case, if the amount is less than 0.05% by weight, the original effect of glycine may not be sufficiently exhibited in addition to the effect of suppressing the burning color. If the amount is more than 10% by weight, the addition amount is increased. However, the original effect of glycine or the effect of suppressing the burning color may not be further improved.

  The food containing the material with the formulation added can then be heated. As described above, “heating” includes any heating by any means such as baking, frying, steaming and the like. As the heating means, temperature and time here, means, temperature and time which are usually used for cooking the food can be used.

  The food containing the coated glycine preparation can be prevented from being burnt by heating and prevented from being burnt. When the cooked food is mixed with the coating glycine preparation, baking after heating can be suppressed, and scorching can be prevented. Moreover, a coating glycine formulation can also be used as a shelf life improving agent.

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

(Preparation Example 1: Preparation of hardened oil-coated glycine preparation: Examples 1 to 3 and Comparative Examples 1 and 2)
With respect to 100 parts by weight of powdered glycine, coating was performed so that powdered hardened palm oil (hydrogenated palm oil: melting point 60 ° C.) had a ratio shown in Table 1 (Examples 1 to 3). . The case where glycine was not added was designated as Comparative Example 1, and the case where glycine was not coated (glycine alone) was designated as Comparative Example 2. For example, when 100 parts by weight of glycine is coated with 5 parts by weight of hardened palm oil, it is called “5% hardened palm oil coated glycine”.

(Examination example 1: Effect of hardened oil coating glycine preparation on baking color of hot cake surface after baking)
A hot cake was prepared according to the following procedure with the formulation shown in Table 2 below. The amount of glycine added was set to 1% by weight with respect to 100% by weight of the powders (strong powder, soft flour, top-swelling powder 750, powdered oil and fat, granulated sugar, skimmed milk powder and salt). Each coating glycine of Examples 1 to 3 has the same amount of glycine as that of Comparative Example 2 alone.

(Procedure for making a hot cake)
1. Combine the powder parts and sieve them;
2. Add whole eggs and milk and stir to the extent that the lumps disappear (dough specific gravity 1.0-1.1);
3. Bake after 30 minutes floor time at room temperature. Firing was performed by firing a 50 g weight of dough at a firing temperature of 185 to 190 ° C for 1 minute and 30 seconds on the front side, and then inverting and firing the back side for 1 minute and 30 seconds (total 3 minutes).

  Table 3 shows the results of baking color on the surface (front side surface) of the hot cake after baking when each glycine formulation of Examples 1 to 3 and Comparative Example 2 was used, and when glycine was not added in Comparative Example 1. Indicates.

  Furthermore, FIG. 1 is a photograph showing the appearance of the surface (front side surface) of these baked hot cakes. FIG. 1 shows, from the left, Comparative Example 1 (without glycine), Comparative Example 2 (single glycine), Example 1 (hardened palm oil 5% coated glycine), Example 2 (hardened palm oil 7% coated glycine), and The result of Example 3 (palm hardened oil 10% coating glycine) is shown.

  The hot cake to which the glycine single product of Comparative Example 2 was added exhibited a burnt color on the surface after baking, as compared with the hot cake without Comparative Addition of glycine (Comparative Example 1). When adding glycine coated with hardened palm oil (Examples 1 to 3), compared to uncoated glycine (a glycine single product of Comparative Example 2), the baking color of the hot cake surface heated to the same extent is lighter. And the burning was suppressed. As the amount of the hardened oil coating on the glycine increases, the baking color of the hot cake after baking becomes lighter and the burning is suppressed. Compared with the hot cake which added the glycine single-piece | unit of the comparative example 2 to the hot cake which added the 10% palm hardened oil coating glycine of Example 3, there was little burning.

(Preparation Example 2: Preparation of fatty acid-coated glycine preparation: Example 4)
A coated glycine preparation was prepared in the same manner as in Preparation Example 1 except that calcium stearate (powder) was used instead of the hardened palm oil and the ratios shown in Table 4 below were obtained (Example 4). ).

(Examination example 2: Effect of fatty acid coating glycine preparation on baking color of hot cake surface after baking)
A hot cake was prepared in the same procedure as in Study Example 1, except that the composition shown in Table 5 below was adopted.

  Table 6 shows the result of baking color on the surface (front side surface) of the hot cake after baking when the glycine preparations of Example 4 and Comparative Example 2 were used.

  Furthermore, FIG. 2 is a photograph showing the appearance (baked color) of the surface (front side surface) of these baked hot cakes. FIG. 2 shows the results of Comparative Example 2 (glycine alone: left) and Example 4 (calcium stearate 10% coated glycine: right).

  Even when glycine coated with calcium stearate (Example 4) was added, the baking color of the surface of the hot cake heated to the same level was lighter than that of uncoated glycine (glycine alone in Comparative Example 2). And the burning was suppressed.

(Examination Example 3: Effect of fatty acid-coated glycine preparation on fried color of chikuwa after frying)
As an application example of the coated glycine preparation, the use for fried food (tempura) was examined. Chikuwa tempura was prepared according to the following procedure with the batter liquid formulation shown in Table 7 below.

(Procedure for making Chikuwa Tempura)
1. Reinforced flour, Ishata, glycine preparation (comparative example 4 (glycine single product of comparative example 2) or example 5 (calcium stearate 10% coated glycine of example 4); not added in comparative example 3) are prepared in advance;
2. Stir together water and 1 above and batter the tip into the batter liquid obtained;
3. Fry battering shichikuwa at 170 ° C for 3 minutes to obtain tempura.

  Table 8 shows the fried tempura of Example 5 and Comparative Example 4 (each added with 10% calcium stearate-coated glycine of Example 4 and glycine alone of Comparative Example 2) and Comparative Example 3 (without glycine). The result of the fried color of later Chikuwa is shown.

  Further, FIG. 3 is a photograph showing the external appearance (fried color) of the cross-section of the chikuwa after the frying. FIG. 3 shows the results of Comparative Example 3 (without glycine), Comparative Example 4 (with the glycine single product of Comparative Example 2 added) and Example 5 (with the addition of 10% calcium stearate coated glycine of Example 4) in order from the top. .

  Tachikuwa tempura (Comparative Example 4) to which the glycine single product of Comparative Example 2 was added was darker than the glycine-free added Chikuwa Tempura (Comparative Example 3) heated to the same level, Caused burning. Tachikuwa tempura (Example 5) to which the coated glycine of Example 4 was added had a slightly darker fried color after cooking compared to Comparative Example 3, but compared with Comparative Example 4. It became thin. Thus, it was observed that the coated glycine of Example 4 can lighten the color of fried food (tempura) and prevent scorching.

(Preparation Example 3: Preparation of coated glycine preparation: Examples 6 to 9 and Comparative Example 2)
Coated glycine preparations were prepared in the same manner as in Preparation Example 1 except that powdered glycine and hardened palm oil or calcium stearate were blended in the proportions shown in Table 9 below (Examples 6 to 9; Examples) 7 is the same composition as in Example 4).

(Examination Example 4: Observation of powder particles of coated glycine preparation)
The preparations of Examples 6 to 9 and Comparative Example 2 were observed on the powder particle surface of each preparation under a scanning electron microscope (JSM-6390LA manufactured by JEOL Ltd.). Electron micrographs of each preparation are shown in FIGS. 4 to 8 (FIG. 4: Comparative Example 2; FIG. 5: Example 6; FIG. 6: Example 7; FIG. 7: Example 8; and FIG. 8: Example 9). .

  Compared with the glycine-only image (FIG. 4: Comparative Example 2), it was observed that the coated particles (Examples 6 to 9) had fine particles of the coating agent attached around the glycine particles ( Figures 5-8). Thus, it was considered that the glycine was directly heated to the surface of the glycine as a core substance to reduce the burning (burning) of the glycine directly.

(Preparation Example 4: Preparation of coated glycine preparation: Examples 10-12 and Comparative Examples 1-2)
A coated glycine preparation was prepared in the same manner as in Preparation Example 1 except that powdered glycine and hydrogenated palm oil, calcium stearate or sucrose fatty acid ester (powdered form) were blended in the proportions shown in Table 10 below. (Examples 10 to 12; Example 10 has the same composition as Example 4 and Example 7, and Example 11 has the same composition as Example 3).

  The “sucrose fatty acid ester” used in the preparation of the glycine preparation of Example 12 was obtained by esterifying a fatty acid to the hydroxyl group of sucrose, and the HLB value was in the range of 0-7.

(Examination example 5: Examination of pancake preservation by coating glycine preparation)
A pancake was prepared according to the following procedure with the formulation shown in Table 11 below.

(Procedure for making pancakes)
1. Combine powder portion A and sieve;
2. Add the powder after passing through the sieve of 1 above to B and stir until the lumps disappear (dough specific gravity 1.0-1.1);
3. Bake after 30 minutes floor time at room temperature. The dough having a weight of 50 g is fired at a firing temperature of 185 to 190 ° C. for 1 minute and 30 seconds on the front side, and then turned over and fired for 1 minute and 30 seconds on the back side (firing for a total of 3 minutes).

  The pancake after baking was stored at 30 ° C. to examine its shelf life effect. The results are shown in Table 12.

  On the day of baking, 10% pH of each pancake was measured with a pH meter (manufactured by Toa DKK Co., Ltd.) and water activity (Aw) was measured with a water activity meter (made by Freund Sangyo Co., Ltd., electrical resistance type). . For measurement of 10% pH, 10 g weight of pancake dough was put into a stomacher bag, diluted 10 times in physiological saline, and crushed with a stomacher to prepare a sample solution. The pH of this sample solution was measured. About water activity, 2g weight of pancake dough was put into the sample container, and it set to the water activity measuring device, and measured.

  In addition, the number of viable bacteria was measured on the day of firing (the number of first bacteria) and the number of days after storage shown in the same table by the spiral plating method for the number of general viable bacteria, the number of coliforms, and yeast / mold. The determination method for the number of general viable bacteria, the number of coliforms, and yeast / mold is also shown in the table.

  For pancakes stored at 30 ° C., both the uncoated glycine (Comparative Example 2) and the coated glycine (Examples 10 to 12), compared to the case where the glycine preparation was not added (Comparative Example 1), the general viable bacteria The number of coliforms and yeast / mold were suppressed (Comparative Example 1 was not measured on day 7 due to the large number of viable bacteria on day 6 after storage). In addition, the coated glycine (Examples 10 to 12), compared to the glycine without the coating (Comparative Example 2), regardless of the type of the coating agent, the number of general viable bacteria, the number of coliforms, and the yeast and mold The degree of suppression was comparable. Thus, the effect of suppressing the number of bacteria of glycine was not impaired by the coating.

(Examination example 6: Examination of chiffon cake preservability by coating glycine preparation)
A chiffon cake was prepared according to the following procedure with the formulation shown in Table 13 below.

(Chiffon cake making procedure)
1. Whisk material A (10 seconds at low speed, 8 minutes at high speed);
2. Foaming materials other than A (10 seconds at low speed, 2 minutes and 30 seconds at high speed);
3. Combine the above 1 and 2 after foaming (1 minute at low speed) to obtain a chiffon cake dough;
4). The dough is poured into an 18 cm type (dough weight 300 g) and baked at 170 ° C. for 30 minutes.

  By storing the baked chiffon cake at 30 ° C., the shelf life effect was examined in the same manner as in Examination Example 5. The results are shown in Table 14.

  For the chiffon cake stored at 30 ° C., both the uncoated glycine (Comparative Example 2) and the coated glycine (Examples 10 to 12), compared to the case where the glycine preparation was not added (Comparative Example 1), the general viable bacteria The number of Escherichia coli, the number of coliforms, and yeast / mold were suppressed (Comparative Example 1 was not measured on the 6th day due to the large number of viable bacteria on the 5th day after storage). In addition, the coated glycine (Examples 10 to 12), compared to the glycine without the coating (Comparative Example 2), regardless of the type of the coating agent, the number of general viable bacteria, the number of coliforms, and the yeast and mold The degree of suppression was comparable. Thus, also in the case of the chiffon cake, the effect of suppressing the bacterial count of glycine was not impaired by the coating.

(Examination example 7: Examination of the color after the steaming of the steamed cake by coating glycine formulation, and preservability)
When a steamed cake is prepared by adding glycine, a discoloration of yellowing due to heating is observed. Therefore, it was verified whether such discoloration can be suppressed by using coating glycine.

  A steamed cake was prepared according to the following procedure with the formulation shown in Table 15 below.

(Procedure for making steamed cake)
1. Mix whole egg, liquid fat and white sugar;
2. Add the sifted flour, the swelling agent, and glycine or coated glycine to the mixture of 1 above and mix further;
3. Steam for 10 minutes.

  Table 16 shows the results of the surface color of the steamed cake after steaming when the glycine preparations of Example 10 and Comparative Example 2 were used in comparison with the case where glycine was not added (Comparative Example 1).

  FIG. 9 shows the results obtained when the glycine preparations of Example 10 (calcium stearate 10% coated glycine: right) and Comparative Example 2 (glycine alone: center) were used and when glycine was not added in Comparative Example 1 (left). It is a photograph which shows the external appearance (dough color) of the steamed cake after steaming. FIG. 10 is an enlarged photograph of the case of using the glycine preparations of Example 10 (right) and Comparative Example 2 (left) in the photograph of FIG.

  When the coated glycine (Example 10) was added to prepare a steamed cake, the steamed cake was slightly whitish as in the case where the glycine was not added (Comparative Example 1). On the other hand, when a non-coated glycine (a single glycine product of Comparative Example 2) was added to prepare a steamed cake, the steamed cake was colored slightly yellow. Therefore, the coating glycine was able to reduce browning (decrease in the dough color becoming yellowish) resulting from the aminocarbonyl reaction of glycine in the steaming process.

  By storing the steamed cake after steaming at 30 ° C., the shelf life effect was examined in the same manner as in Examination Example 5. The results are shown in Table 17.

  When the steamed cake is stored at 30 ° C., both the uncoated glycine (Comparative Example 2) and the coated glycine (Example 10), compared to the case where the glycine preparation is not added (Comparative Example 1), The number of coliforms and yeast / mold were suppressed (Comparative Example 1 was not measured on the 6th day due to the large number of viable bacteria on the 5th day after storage). Moreover, compared with the glycine without a coating (Comparative Example 2), coating glycine (Example 10) had the same number of general viable bacteria, the number of coliforms, and the suppression degree of yeast and mold. Thus, also in the case of the steamed cake, the effect of suppressing the number of glycine bacteria was not impaired by the coating.

  The present invention is useful, for example, in the field of food production and food processing relating to food additives, cooked foods and materials thereof.

Claims (5)

  A food additive for suppressing burning color, comprising powdered glycine coated with a coating agent, wherein the coating agent is selected from the group consisting of vegetable oils and fats, fatty acids, fatty acid salts, and fatty acid esters A food additive containing two compounds.   The food additive according to claim 1, which is a food shelf life improving agent.   A cooked food or a material thereof comprising the food additive according to claim 1 or 2. A method for producing a food that suppresses baking color by heating,
A method comprising the step of mixing the food additive according to claim 1 or 2 with a material of the food to obtain a material to which the food additive is added.   The method according to claim 4, further comprising heating a food containing the material to which the food additive is added.