JP2019071815A - Powder type shelf-life improver for food and method for producing the same - Google Patents

Abstract

To provide a powder type shelf-life improver for food that has an excellent shelf-life improvement effect, has little influence on the quality of taste or flavor of food, and furthermore is excellent in dispersibility and can be powdered in a short time.SOLUTION: Provided is a powder type shelf-life improver for food containing sodium acetate, acetic acid and monoglycerin fatty acid ester, and in which the mode diameter of the monoglycerin fatty acid ester, which is measured by dispersing the powder type shelf-life improver for food in water, is 1 to 100 μm and the 90% diameter is 30 to 140 μm.SELECTED DRAWING: None

Description

  The present invention relates to a powdery shelf-life improver for food which is used to obtain a food having excellent shelf life.

  Although various organic acids are used to improve the storage stability of food in current processed food manufacturing, brewing vinegar containing acetic acid, which is one of the organic acids, has long been used for food storage It has been used to improve.

  However, when vinegar vinegar is added to foods, the taste of foods is impaired due to sour taste and acid smell, and the commercial value is lowered. Therefore, it is not preferable to increase the amount of vinegar to increase the storage effect. In addition, since vinegar vinegar is usually distributed as a liquid, many of the longevity improving agents containing these also take the form of a liquid preparation, and are used, for example, when dipping raw vegetables and the like. However, such liquid preparations require weighing and the like at the time of use, and there were problems in terms of workability.

  Therefore, a proposal has also been made to use a method of pulverizing vinegar vinegar or using powdered vinegar as a food additive.

  Patent Document 1 describes a method for producing powdered vinegar by adsorbing concentrated vinegar to powdered sodium acetate. However, this production method requires a concentration step to remove water contained in the vinegar, and it has not been an efficient production method.

  Patent Document 2 describes a powdered brewing vinegar obtained by adsorbing and mixing concentrated vinegar vinegar having an acidity of 51% or more onto a powder base material such as anhydrous sodium acetate, dextrin, etc. Since the concentration operation to make it to a% or more is essential, efficient production has been difficult. In addition, since concentrated vinegar is used, sourness and acid smell caused by acetic acid are strong, and the problem of sourness and acid smell in the final product has not been solved.

  Patent Document 3 discloses a quality improver for fish meat products containing vinegar and sodium acetate, and describes that the powder preparation is made by using anhydrous sodium acetate as sodium acetate. However, in this method, the progress of solidification is slow, and it takes a long time to solidify to a grindable level.

  On the other hand, fatty acid esters such as glycerin fatty acid esters are mainly used as food emulsifiers, but many of them show bacteriostatic action, and their use as a preservative for improving the shelf life of food is also proposed. .

  However, since glycerin fatty acid ester is insoluble or only slightly soluble in water and is a waxy to paste-like viscous liquid at normal temperature, its handling is bad. Therefore, a method of powderizing and utilizing an emulsifier such as glycerin fatty acid ester has been proposed.

  Patent Document 4 describes a powderization method by spray drying of an emulsifier containing diglycerin fatty acid ester. However, the particles obtained by this method have a large particle size, and when added to an acetic acid-containing powdery shelf life improver, the particle size is different from other components, so segregation (mixed powder of particles with different particle sizes is vibrated There is a problem that the phenomenon of separation occurs and the dispersibility is deteriorated. In addition, there are also problems such as requiring a long time for powdering and the amount of powdered base material used for granulation being large and the amount of active ingredient being small.

  From the above background, there has been a demand for a food grade improver which exerts an effect of improving the shelf life without affecting the taste and taste of food.

Japanese Patent Publication No. 41-16117 Japanese Patent Application Laid-Open No. 2006-087389 Japanese Patent Application Laid-Open No. 61-239865 JP 10-305221 A

  The object of the present invention is to provide a powdery longevity improving agent for food which is capable of improving the shelf life sufficiently without affecting the taste and taste of food and which is excellent in dispersibility and which can be powdered in a short time. It is to do.

  As a result of intensive investigations on a food grade improver containing acetic acid, the present inventors suppress acidity and acid smell by combining acetic acid, sodium acetate and monoglycerin fatty acid ester having a specific particle diameter. It has been found that a powder formulation having excellent dispersibility can be obtained in a short time, and the present invention has been completed.

  That is, the present invention is a powdery shelf life improver for food containing sodium acetate, acetic acid, and monoglycerin fatty acid ester, and a mode of monoglycerin fatty acid ester measured by dispersing the food powdery shelf life improver in water A powdery shelf-life improver for food (hereinafter also referred to as a shelf life improver of the present invention) having a diameter of 1 to 100 μm and a 90% diameter of 30 to 140 μm.

In addition, the present invention provides a method for producing a powdered shelf life improver for food (hereinafter also referred to as a method for producing a shelf life improver of the present invention) comprising the following steps.
(A) A step of obtaining a mixture by heating until the material temperature reaches 40 to 70 ° C. while stirring or kneading components including anhydrous sodium acetate, aqueous acetic acid solution and monoglycerin fatty acid ester;
(B) a step of cooling the mixture obtained in the step (A) while stirring or kneading until the material temperature reaches 10 to 35 ° C. to obtain a solidified product; and (C) solidification obtained in the step (B) Grinding process

  Hereinafter, the present invention will be described in detail.

  Sodium acetate which is a component of the life improver of the present invention is not particularly limited as long as it can be used for food, and may be commercially available as a food additive, for example, sodium acetate trihydrate It may be produced by a known method such as dehydration of a solvate. Moreover, as sodium acetate, it is preferable to use anhydrous sodium acetate.

  The content of sodium acetate in the shelf life improver of the present invention is preferably 0.2 to 98% by weight, more preferably 40 to 85% by weight, and more preferably 55 to 80% by weight based on the total weight of the solar cycle improver. %, More preferably 60% to 75% by weight.

  Acetic acid which is a component of the longevity improving agent of the present invention is not particularly limited as long as it can be used for food.

  The content of acetic acid in the shelf life improver of the present invention is preferably 0.1 to 10% by weight, more preferably 1 to 8% by weight, and more preferably 2 to 6% by weight, with respect to the total amount of shelf life improver. It is more preferable that the ratio be 3 to 5% by weight. However, in the present specification, the “acetate content” does not count the acetate ion contained in the above-mentioned sodium acetate.

  The monoglycerin fatty acid ester, which is a component of the life improver of the present invention, is not particularly limited as long as it can be used for food, but the carbon number of the constituent fatty acid of the monoglycerin fatty acid ester is 2 to 20 Is preferred, and one having 6 to 18 is more preferred.

  Specific examples of monoglycerin fatty acid ester having 6 to 18 carbon atoms of constituent fatty acid include caproic acid monoglycerin ester, caprylic acid monoglycerin ester, capric acid monoglycerin ester, lauric acid monoglycerin ester, myristic acid monoglycerin ester Glycerin ester, palmitic acid monoglycerin ester, stearic acid monoglycerin ester, etc. may be mentioned, and one or more of these can be used. Among these, capric acid monoglycerin ester or lauric acid monoglycerin ester is preferable in terms of excellent bacteriostatic effect, and capric acid monoglycerin ester is more preferable in terms of excellent dispersibility.

  The HLB value of the monoglycerin fatty acid ester which is a component of the life improver of the present invention is preferably 1 to 10, more preferably 3 to 9, and still more preferably 4 to 8. Moreover, as for melting | fusing point of the monoglyceryl fatty acid ester used for the shelf life improvement agent of this invention, 30-65 degreeC is preferable.

  The content of monoglycerin fatty acid ester in the shelf life improver of the present invention is preferably 0.1 to 15% by weight, more preferably 0.5 to 10% by weight, based on the total weight of the longevity improver. More preferably, it is 5% by weight.

  0.2 to 98% by weight of sodium acetate, 0.1 to 10% by weight of acetic acid and 0.1 to 10% by weight of monoglycerin fatty acid ester with respect to the total amount of the longevity improving agent as one of the preferable embodiments of the longevity improving agent There may be mentioned a shelf life improver containing 15% by weight.

  The mode diameter of the monoglycerin fatty acid ester measured by dispersing the preservative of the present invention in water is 1 to 100 μm, preferably 20 to 80 μm, and more preferably 30 to 70 μm. If the mode diameter exceeds 100 μm, it may be difficult to uniformly disperse the monoglycerin fatty acid ester in the shelf life improver.

  The 90% diameter of the monoglycerin fatty acid ester measured by dispersing the preservative of the present invention in water is 30 to 140 μm, preferably 35 to 135 μm, and more preferably 40 to 130 μm.

  The 50% diameter of the monoglycerin fatty acid ester measured by dispersing the preservative of the present invention in water is preferably 10 to 100 μm, more preferably 13 to 60 μm, and still more preferably 16 to 40 μm. preferable.

  The monoglycerin fatty acid ester 10% diameter measured by dispersing the preservative of the present invention in water is preferably 1 to 11 μm, more preferably 1.5 to 10 μm, and 2 to 8 μm. Is more preferred.

  In the present invention, the mode diameter and the arbitrary% particle diameter mean numerical values measured by a wet particle size analyzer, and examples of the wet particle size analyzer include Mastersizer 2000 (manufactured by Malven Instruments Ltd.).

  The shelf life improver of the present invention can be powdered without containing a powdered substrate, but may contain a powdered substrate depending on the purpose. When the powdered base material is included in the shelf life improver of the present invention, the ratio is 2.0 to 10% by weight based on the total amount of the shelf life improver due to the decrease in bacteriostatic effect and the influence on workability. It is preferably 3 to 8% by weight, more preferably 4 to 6% by weight.

  The powdered base is not particularly limited as long as it can be used for food, and examples thereof include sugars, starches, polysaccharides, proteins and the like. Examples of the sugar include glucose which is a saccharide, maltose, sorbitol which is a sugar alcohol, maltitol and the like. Examples of proteins include casein and casein Na. Examples of polysaccharides include alginic acid, sodium alginate, carrageenan and the like. As starch, for example, naturally derived starch such as potato starch, corn starch, wax starch corn starch, wheat starch, rice starch, tapioca starch or modified starch thereof (acid-degraded starch, oxidized starch, enzyme-degraded starch, etherification, esterification, One or more selected from the group consisting of starch derivatives such as cross-linked, moist heat-treated starch, pregelatinized starch, etc., dextrin, and cluster dextrin.

  The shelf life improver of the present invention includes one or more other components such as organic acids (except for acetic acid), organic acid salts (except for sodium acetate), inorganic acids and salts thereof, amino acids, and other bacteriostatic substances. It may be used in combination.

  Examples of organic acids include lactic acid, fumaric acid, citric acid, malic acid, gluconic acid, adipic acid and the like. Examples of the organic acid salt include sodium salts, calcium salts and potassium salts of the organic acids.

  A phosphoric acid etc. are illustrated as an inorganic acid. Examples of inorganic acid salts include sodium salts, calcium salts and potassium salts of the aforementioned inorganic acids.

  Examples of amino acids include glycine, alanine, glutamic acid and the like.

  Examples of other bacteriostatic substances include protamine, polylysine, lysozyme, chitosan and the like.

  When using these other ingredients in combination with the powdery shelf life improver for foods of the present invention, the ratio of the other ingredients is not particularly limited, and desired preservation effect and taste can be obtained depending on the applied food. It may be adjusted to about 0.1 to 200 parts by weight based on 100 parts by weight of the powdery longevity improving agent for food of the present invention.

The method for producing a life improver of the present invention is characterized by including the following steps (A) to (C).
(A) A step of obtaining a mixture by heating until the material temperature reaches 40 to 70 ° C. while stirring or kneading components including anhydrous sodium acetate, aqueous acetic acid solution and monoglycerin fatty acid ester;
(B) a step of cooling the mixture obtained in the step (A) while stirring or kneading until the material temperature reaches 10 to 35 ° C. to obtain a solidified product; and (C) solidification obtained in the step (B) Grinding process

  The method for producing a powdery shelf life improver of the present invention contains the above-mentioned steps (A) to (C), thereby efficiently suppressing acidity and acid odor in a short period of time and having excellent dispersibility. The present invention makes it possible to produce a food grade powdery shelf life improver. 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 separate apparatuses. Also, although the steps (A) and (B) may be carried out in a general reaction vessel equipped with a stirring device, the point that production in a short time is possible and powdering is also carried out with the same device It is preferable to use a kneader such as a kneader from the viewpoint of As a kneader, a batch type and a continuous type kneader equipped with a temperature control mechanism such as a jacket can be used. For example, a co-kneader, a double arm kneader, a ribbon mixer, a screw mixer, a muller mixer Machines, radial rod mixers, pin mixers, rotators, self-cleaning mixers, grinding machines, mix mullers, multi mars, wet pan mills, speed reducers, universal mixers, cutter mixers, shugger mixers, extruders, continuous A kneader etc. are illustrated. Among them, what is called a so-called kneader such as a co-kneader, a double-arm type kneader, or a continuous kneader is preferable. Using heat exchange media known in the art such as water (hot water), steam, air, various heat medium oils, various refrigerant gases, etc. for heating in step (A) and cooling in step (B) 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 above-mentioned jacket.

  In the step (A), all of anhydrous sodium acetate, aqueous acetic acid solution and monoglycerin fatty acid ester, which are raw materials of the weathering improving agent of the present invention, may be initially introduced into a reaction vessel or kneading apparatus, or stirring or kneading Each component may be sequentially introduced while performing.

  In the step (A), in order to mix the raw materials sufficiently, heating is performed until the material temperature reaches 40 to 70 ° C. while stirring or kneading. Thereafter, in the step (B), in order to sufficiently solidify the mixture obtained in the step (A), cooling is performed until the material temperature reaches 10 to 35 ° C. while stirring or kneading. The heating in the step (A) is preferably performed until the product temperature reaches 42 to 50 ° C. Further, the cooling in the step (B) is preferably performed until the product temperature reaches 20 to 33 ° C., and more preferably performed until the product temperature reaches 22 to 30 ° C.

  Step (C) is a step of pulverizing the solidified material obtained in step (B) to obtain a powdery shelf life improver having a desired particle diameter. As a grinding apparatus, various grinding apparatuses known in the art can be used, and examples thereof include, but are not limited to, jet mill, pin mill, ceramic ball mill, millstone, blender and the like. When a kneader, double-arm kneader, continuous kneader, or other kneader is used as a manufacturing device, the mixing is continued as it is in the same device following steps (A) and (B). Pulverization and pulverization may be performed to obtain a powdery shelf life improver.

  The ratio of anhydrous sodium acetate used in the method for producing a shelf life improver of the present invention is preferably 45 to 85% by weight, more preferably 60 to 80% by weight, based on the total amount of the mixture in step (A). Preferably, it is 65 to 75% by weight. If the ratio of anhydrous sodium acetate is less than 45% by weight based on the total weight of the mixture in step (A), it tends to be difficult to obtain a dried powder, and it exceeds 85% by weight based on the total weight of the mixture in step (A) In this case, the effect of improving the shelf life of food tends to be insufficient.

  The aqueous acetic acid solution used in the method for producing a shelf life improver of the present invention is not particularly limited as long as it can be used for food. In one embodiment, the aqueous acetic acid solution is vinegar, which may be brewed vinegar or synthetic vinegar. For example, grain vinegar such as rice vinegar and black vinegar, and fruit vinegar such as apple vinegar and grape vinegar can be used as vinegar vinegar, and it is possible to use high acidity vinegar obtained by concentrating these. May be

  The acetic acid aqueous solution to be used preferably has an acetic acid acid content of 4 to 25%, more preferably 7 to 20%, and still more preferably 10 to 18%. If the acetic acid content of the aqueous acetic acid solution is less than 4%, the effect of improving the shelf life tends to decrease, and if the acetic acid content exceeds 25%, the sourness and acid odor of the resulting shelf life improver tend to be strong. Here, the acidity of acetic acid refers to the acidity measured and calculated according to the method for measuring acidity defined in Article 4 "Measuring method" of "Japanese Agricultural Standard for Brewing Vinegar" (Ministry of Agriculture, Forestry and Fisheries).

  In addition, although the vinegar may contain organic acids other than an acetic acid among acetic acid aqueous solution, the quantity of this organic acid is small normally, and it does not contribute to an acidity. Therefore, in the present specification, the acetic acid acidity (w / v%) measured for an aqueous acetic acid solution (for example, brewed vinegar) is treated as equivalent to the acetic acid concentration (wt%) of the aqueous acetic acid solution.

  In the method for producing a shelf life improver of the present invention, the ratio of acetic acid in the mixture of step (A) is preferably 0.01 to 0.11 parts by weight with respect to 1 part by weight of anhydrous sodium acetate, The content is more preferably 03 to 0.09 parts by weight, and still more preferably 0.05 to 0.07 parts by weight. If the proportion of acetic acid is less than 0.01 parts by weight to 1 part by weight of anhydrous sodium acetate, the effect of improving the durability tends to be insufficient, and if it exceeds 0.11 parts by weight to 1 part by weight of anhydrous sodium acetate, There is a tendency for the sourness and acid smell of the resulting shelf life improver to be strong.

  For example, when using an aqueous acetic acid solution having an acetic acid acid content of 4 to 25%, the ratio of the aqueous acetic acid solution in the mixture of step (A) is 0.2 to 0.65 parts by weight with respect to 1 part by weight of anhydrous sodium acetate Is preferably 0.25 to 0.6 parts by weight, and more preferably 0.3 to 0.55 parts by weight.

  As the monoglycerin fatty acid ester used in the method for producing the shelf life improver of the present invention, the same monoglycerin fatty acid ester as described above is used.

  The method of adding the preservative of the present invention to food is not particularly limited. For example, it may be added directly to the food material, and in the production process, it may be added together with the food material or other materials at one time or multiple times. May be added separately or may be added directly to the manufactured food. There is no particular limitation on the timing of addition, and when it is used for heated food, it may be added before or after heating.

  The amount added to food may be suitably adjusted so that the desired preservation effect and taste quality can be obtained because the preservation effect and taste quality obtained for each food differ, but with respect to 100 parts by weight of food 0.1 to 3 parts by weight, preferably 0.5 to 1.5 parts by weight may be added as a guide.

  Foods in which the preservative of the present invention can be used are not particularly limited. For example, fish paste products such as kamaboko, chikuwa, carrot, fish meat ham, sausage, meat products such as ham, sausage, bacon, hamburg, minceball , Croquettes, tonkatsu, fried chicken, fried fish, fried foods such as fried chicken, fried rice, cooked rice such as cooked rice, Chinese noodles, pasta, udon, noodles such as buckwheat noodles, potato salad, gyoza, shimai, grilled eggs, boiled , Vegetables such as sweets, fillings such as curry bread and Chinese buns, fillings such as sandwich ingredients, creams such as custard cream, whipped cream, flower paste, confections such as castella, sponge cake, buns, candy Examples include processed fruits such as jams.

  EXAMPLES Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited to these examples.

Examples 1 to 3 and Comparative Examples 1 to 4
Manufacture of food grade improver 1034 g of anhydrous sodium acetate (made by Nippon Synthetic Chemical Industry Co., Ltd.), 428 g of highly acid brewed vinegar (made by Marcan Vinegar Co., Ltd .: 15% of acetic acid acidity) Poem M-200, HLB value = 6.8) 37 g is put into a vertical kneader (5NDM-Qr, manufactured by Shinagawa Kogyo Co., Ltd.), heating is started by putting warm water (temperature 45 ° C) in the jacket, and continued Kneaded. The mixture was kneaded for about 25 minutes with heating, and while stopping heating, cooling in the same jacket was started, and kneading was continued while cooling. The mixture was kneaded for about 25 minutes, and when the product temperature reached 30 ° C., the kneaded material solidified, so the kneading was stopped and the solidified material was recovered (Example 1).

  A solid was recovered in the same manner as in Example 1 except that monoglycerin caprate was dissolved in high acidity vinegar and then added to anhydrous sodium acetate (Example 2).

  A solidified material was recovered in the same manner as in Example 1 except that the monoglycerin caprylate was changed to monoglycerin laurate (Poem M-300 manufactured by Riken Vitamin Co., Ltd., HLB value = 5.4) (Example 3) ).

  The solidified material was prepared in the same manner as in Example 2 except that the monoglycerin caprylate was changed to monoglycerin behenate (Rieken BV 100: HLB: 3.4, melting point: 70 to 78 ° C.). It collect | recovered (comparative example 1).

  After 37 g of the same monoglycerin behenate as in Comparative Example 1 was ground in a mortar, it was mixed with 1034 g of anhydrous sodium acetate and 64.2 g of powdered acetic acid (Comparative Example 2).

  A mixture was prepared in the same manner as in Comparative Example 2 except that the monoglycerin behenate was changed to the same monoglycerin caprate as in Example 1 (Comparative Example 3).

  The solidified products obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were prepared by grinding 120 g of each for 30 seconds in a blender (PHOENIX BLENDER, manufactured by OSTER) for the following test. In addition, a commercially available powdered base material-containing preparation (Poem M-300P (NA) manufactured by Riken Vitamin Co., Ltd .: 50% of glycerin laurate, 35% of sodium starch octenyl succinate, 15% of dextrin) was similarly tested as Comparative Example 4 did.

Measurement of Mode Diameter and Arbitrary% Particle Size The powdery shelf life improvers of Examples 1 to 3 and Comparative Examples 1 to 3 obtained by the above manufacturing method, and the preparation of Comparative Example 4 are each dissolved in water, and monoglycerin fatty acid The mode diameter and arbitrary% particle diameter of the ester were measured using Mastersizer 2000 (manufactured by Malven Instruments Ltd.) under the following conditions. The results are shown in Table 1.
[Measurement condition]
Dispersion medium: Water Refractive index: Sample real part: 1.81
Pump speed: 1400 rpm
Measurement time: 5 seconds Number of measurements: 5 times

30. Comparative Example of Powdered Solubility according to Examples 1 to 3 and Comparative Examples 1 to 3 Obtained by the Above Manufacturing Method and Preparation of Comparative Example 4 are dissolved in water to 1 wt. After settling for a minute, the solution was judged.
Judgment criteria
Visibility :: Dispersion is maintained, no precipitate or float is observed ○: Dispersion is maintained, but float is observed :: Separated into two layers, a sediment layer and a suspension layer × : Separated into three layers: sediment layer, suspension layer and semitransparent layer

  The preservative of Examples 1 to 3 was dispersed in a 1% by weight aqueous solution, and no precipitate was observed after standing for 30 minutes. The results are shown in Table 2.

Sensory evaluation in potato salad 0.63 g of sodium chloride, 0.8 g of glycine and 138.0 ml of hot water are added to 35.4 g of commercially available potato flakes (Gavan Co., Ltd.), mixed well and allowed to cool, and then 23.2 g of commercial mayonnaise Were added to prepare a potato salad. 1.0% by weight of the powdery shelf life improver of Example 1 obtained by the above-mentioned production method relative to the total amount of the prepared potato salad, and 0.75% by weight of the powdery shelf life improver of Comparative Example 3; The strength of sour taste was evaluated by the following 12 evaluation criteria by 12 panelists.
[Evaluation criteria]
Acidity O: Example 1 is weak in acidity ×: Example 1 is strong in acidity

  As compared with the preservative of Comparative Example 3, the preservative of Example 1 had clearly suppressed sourness. The results are shown in Table 3.

Antibacterial power test 100 g of deionized water was added to 3.5 g of Tryptoya bouillon (Sidco Pharmaceutical Co., Ltd .: SCD bouillon) and autoclaved, and then autoclave sterilization was carried out. 1.0 wt% (0.025 wt% as monoglycerin fatty acid ester) of the powdery shelf life improver of the present invention, and 0.76 wt% (0.04 wt% as the monoglycerin fatty acid ester) of the powdery shelf life improver of Comparative Examples 2 and 3. 025% by weight), the preparation of Comparative Example 4 was added to 0.0494% by weight (0.025% by weight as monoglycerin fatty acid ester) to make each one, and the pH was adjusted to 6.5 with 1N HCl or 1N NaOH. It was adjusted. In addition, the same Tryptosia bouillon after sterilization without addition of a preservative was adjusted to pH 6.5 with 1N HCl or 1N NaOH, and the liquid medium of Reference Example 1 was obtained. Next, 5 ml of each liquid medium described above was dispensed into a test tube containing a CO ₂ gas sensor, and 10 μl (1.0 × 10 ³ CFU / ml) of a bacterial solution of the following test bacteria was inoculated. After inoculation, the cells were cultured at 30 ° C., and the time until CO ₂ generated due to bacterial growth was detected was measured. In addition, SensiMedia SML 001 (manufactured by MicroBio Inc.) was used as a test tube containing a CO ₂ gas sensor.
As a measurement machine, SensiMedia Biomatic 20 (manufactured by MicroBio Inc.) was used.
Test strain: Lactbacillus plantarum NBRC3070

The medium to which the preservative of Examples 1 to 3 was added had a slower detection time of CO ₂ and the growth of the test bacteria was suppressed, as compared with the culture medium to which the enhancer of longevity of Comparative Examples 1 to 4 was added. The results are shown in Table 4.

Claims (9)

  A powdery shelf life improver for food containing sodium acetate, acetic acid and monoglycerin fatty acid ester, and the mode diameter of the monoglycerin fatty acid ester measured by dispersing the food powdery shelf life improver in water is 1 to 100 μm Powdery longevity improving agent for food, which has a 90% diameter of 30 to 140 μm.   The powdered preservative as set forth in claim 1, wherein the carbon number of the constituent fatty acid of the monoglycerin fatty acid ester is 6-18.   3. The powdered longevity enhancer for food according to claim 1, wherein the HLB value of the monoglycerin fatty acid ester is 4 to 8, and the melting point is 30 to 65.degree.   The composition according to any one of claims 1 to 3, containing 0.2 to 98% by weight of sodium acetate, 0.1 to 10% by weight of acetic acid and 0.1 to 15% by weight of monoglycerin fatty acid ester based on the total amount of the shelf life improver. Food-grade powdery shelf-life improver as described in Crab.   Furthermore, the powdered longevity improving agent for foodstuffs in any one of Claims 1-4 containing a powdered base material.   6. The powdered longevity improver for foods according to claim 5, wherein the content of the powdered base is 2.0 to 10% by weight based on the total amount of the improver on longevity. (A) A step of obtaining a mixture by heating until the material temperature reaches 40 to 70 ° C. while stirring or kneading components including anhydrous sodium acetate, aqueous acetic acid solution and monoglycerin fatty acid ester;
(B) a step of cooling the mixture obtained in the step (A) while stirring or kneading until the material temperature reaches 10 to 35 ° C. to obtain a solidified product; and (C) solidification obtained in the step (B) A method for producing a food-grade, powder-like preservative, comprising the step of grinding
Production of a powdery shelf life improver for food, wherein the mode diameter of monoglycerin fatty acid ester measured by dispersing the powdery shelf life improver for food is 1 to 100 μm and the 90% diameter is 30 to 140 μm Method.   A method for improving the shelf life of a food comprising adding the food grade shelf life improver according to any one of claims 1 to 6 to a food.   9. The method according to claim 8, wherein 0.1 to 3.0% by weight of a powdered life improver for food is added to the total amount of the food.