JP2754028B2 - Food quality alteration inhibitor and food - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to an agent for preventing deterioration of food and a food.

2. Description of the Related Art Conventionally, attempts have been made to add synthetic preservatives, ethanol or glycine, etc. to prevent deterioration of food and improve shelf life. (See JP-A-57-43668, JP-B-58-49157, and JP-A-58-133836.) However, synthetic preservatives must be added to foods due to safety and flavor problems. Glycine, ethanol, etc., have an adverse effect on taste, smell, quality, etc. depending on the amount added, and cannot be added until a sufficient effect is achieved.

The present inventor has found that a substance having a high specific volume as a starch hydrolyzate (see Japanese Patent Publication No. 53-12984) has an antibacterial activity, and has paid attention as an agent for preventing deterioration of foods.

Problems to be Solved by the Invention The high specific volume starch hydrolyzate is derived from natural products and its safety is guaranteed, but it cannot be said that the food preservation effect is sufficient as it is, so research to extend its preservation effect is required.

As a food deteriorating agent, not only in terms of safety,
It is necessary to create substances that are satisfactory in terms of flavor and texture.

Under the above technical background, the present inventors focused on a substance derived from a natural product as a substance to be combined with a high specific volume starch hydrolyzate,
After extensive research, the present invention was completed.

Means for Solving the Problems The present invention has a dextrose equivalent of 3 or more and a specific volume of 5 or more.
Alteration for foods comprising a mixture of the above starch hydrolyzate and _one or more selected from antibacterial pectin-decomposing substances, antibacterial licorice extract substances, protamine, vitamin B ₁ ester and antioxidant gelatin-decomposing substances Inhibitors, starch hydrolysates having a dextrose equivalent of 3 or more and a specific volume of 5 or more, and antibacterial pectolytic substances, antibacterial licorice extract substances, protamine, vitamin B ₁ ester and antioxidant gelatinolytic substances It is intended to provide a food comprising one or more kinds.

Examples of the foods to be used in the present invention include frozen surimi, fish meat paste (eg, fish paste, bamboo ring, sweet potato, fish sausage, etc.), animal meat products (eg, meat sausage, hamburger, meat dango, meat sauce, etc.), soy sauce ( For example, salad, gyoza, shimai, croquette, etc., dairy products (eg, yogurt, butter, cheese, cream, etc.), seasoning liquids (eg, meat juice, sauce sauce, ketchup, mustard, dressing, jam, etc.), breads, Confectionery (eg, cake, custard, pudding, hot cake, cream puff, steamed bun, etc.), soups (eg, potage soup, consommé soup, etc.), juices (eg, carbonated beverages,
Fruit juice drinks, drinks, etc.), processed miso (eg, rice miso, barley miso, bean miso, etc.), boiled tsukudani, salted vegetables, pickles (eg, miso-zuke, lightly pickled, koji-zuke, etc.), dried fish and shellfish (eg. , Mirinboshi, namaboshi, dried salt, etc.), kun products (eg, salmon, meat and other kun products), raw wakame, raw seaweed, noodles (eg, udon, buckwheat, chinese noodles), rice cake, eggs Products (eg, egg tofu,
Atsuyaki, mayonnaise, etc.), tofu, curry (eg, curry,
Curry roux, etc.), processed meat products (eg, minced meat, minced meat),
Examples include fried or grilled foods such as beans (beans, potatoes, red beans, etc.), fish, meat, vegetables, and the like.

In addition, the above foods can be packaged in bottles, cans, retort pouches, various plastic films (eg, cellophane, polyethylene, hydrochloride rubber, vinylidene chloride, polyester, polypropylene, composite processed paper, etc.), sealed, chilled or retorted packaged foods. No.

 The starch hydrolyzate used in the present invention is starch
Enzymes such as α-amylase and β-amylase,
Hydrolyzed using hydrolyzing substances such as acid and hydrochloric acid
It generally has a dextrose equivalent (DE value) of 3 or more
Above, specific volume is 5 or more, preferably DE value is 3.5-25, specific volume
6-20, especially DE value 5-18, specific volume 10-20
High powdery material, viscosity about 15-30 cps (30% aqueous solution, 20%
C) is preferable, and as an example, pine flow
(Made by Matsutani Chemical Industry).

The DE value refers to the percentage obtained by measuring the reducing sugar as glucose, and based on the solid content of the reducing sugar, and indicates the degree of hydrolysis of starch, ie, the degree of progress of saccharification. Almost pure, like crystalline glucose, is closer to DE100.

The antibacterial pectin-decomposing substance is obtained by cutting high-molecular pectin with enzymes, acids, and alkalis to increase the antibacterial activity, and preferably has a molecular weight of about 600 to 5,000 (JP-A-57-163).
No. 477).

Examples of the antibacterial licorice extract include those described in Japanese Patent Application Laid-Open No. Sho 60-1772928, that is, antibacterial substances extracted from licorice with aromatic hydrocarbons, acetone, methanol and the like.

Examples of protamine include antibacterial substances extracted and prepared from internal organs such as fish and shellfish, particularly from testis (Japanese Patent Application Laid-Open (JP-A) No. Sho 62).
-201563).

Examples of the antioxidant gelatin-decomposable substance include those having a molecular weight of 10,000 or less, preferably 5,000 or less after hydrolysis with an acid or an enzyme.

For vitamin B ₁ ester, lauryl sulfate,
Esters such as cetyl sulfate are exemplified.

In the food deterioration preventing agent of the present invention, maltose,
Glycine and the like may be used in combination. As maltose,
Maltose generally used for foods, and glycine is a type of amino acid designated as a food additive.

Further, an organic acid, an acidic salt or an alkaline salt of an organic acid, and an inorganic acid or an acidic salt or an alkaline salt of an inorganic acid can be used in combination.

The organic acids referred to in the present invention include organic carboxylic acids which are harmless in food hygiene. Examples of the acidic salts thereof include sodium acid acetate obtained by adsorbing acetic acid on sodium acetate and acid calcium lactate obtained by adsorbing lactic acid on calcium lactate. Organic acid adsorbed on an organic acid salt such as d-sodium bitartrate, dl-sodium bitartrate, fumaric acid
Sodium and the like, all of which indicate a pH of 7.0 or less.

Further, for example, an organic acid may be used in combination with an alkaline salt thereof, or an inorganic acid may be used in combination with an alkaline acid. In short, the pH should be 7.0 or less. The ratio is about 5% to 95%, preferably about 10% to 90%, of the alkaline salt with respect to the acid. Organic acids include, for example, fumaric acid, acetic acid, citric acid, L-ascorbic acid, malic acid, tartaric acid, adipic acid, lactic acid, glucono delta lactone, phytic acid, and the like. Sodium citrate, sodium d-tartrate, dl-sodium tartrate, sodium adipate, sodium lactate, sodium phytate and their potassium or calcium salts.

Examples of the inorganic acid include phosphoric acid, and examples of the acid salt include sodium phosphate-sodium, sodium acid metaphosphate, sodium acid pyrophosphate, and potassium salts thereof.

As alkali salts, disodium phosphate (anhydrous), trisodium phosphate, sodium pyrophosphate (crystal), sodium pyrophosphate (anhydrous), sodium polyphosphate,
Examples thereof include sodium metaphosphate, and those obtained by adsorbing acetic acid on an alkali salt thereof. Alum and its salts (eg, potash and ammonium alum) may be used in combination.

The food deterioration preventing agent of the present invention may be used in combination with lysozyme, a food emulsifier, betaine, an antibacterial spice extract, cystine, glutathione, a legal preservative, and the like.

As lysozyme, one generally extracted from egg white is used, and as emulsifiers for food, there are, for example, sorbitan fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, and the like.
Particularly, C ₈ C ₁₂ is preferred. Also, lecithin and the like can be mentioned.

Legal preservatives for foods include, for example, propynonic acid,
Sodium propionate, calcium propionate, sorbic acid, potassium sorbate and the like can be mentioned, and coated sorbic acid coated with oil and fat is effective.

The food deteriorating agent of the present invention includes chemical seasonings (eg, sodium glutamate, inosinic acid, guanylic acid, etc.), amino acids (eg, alanine), natural seasonings (eg, yeast extract, meat extract), vegetable proteins (eg, Soy protein, gluten, etc.), animal proteins (eg, casein, casein sodium, egg white,
Lactalbumin and the like and chitosan (extracted from shellfish such as shrimp and crab) and vitamin E can also be used in combination.

The method for adding the starch hydrolyzate and the antibacterial substance in the present invention is not particularly limited, and may be added separately to the food as it is, in advance, or may be added as an aqueous solution. Further, other additives described later may be mixed and added in advance.

More specifically, as a method of adding these substances to food, kneading, dusting or dipping in an aqueous solution, applying or spraying an aqueous solution, and the like can be mentioned.

In the present invention, the amount of the starch hydrolyzate added to food is about 0.01 to 10% (W / W), preferably about 0.1 to 5% (W / W).
W), more preferably about 0.3% to 3% (W / W).

The antibacterial pectin-decomposing substance is 5% or less, preferably 1% or less, the antibacterial licorice extract is 0.05% or less, preferably 0.01% or less, and the protamine is 0.1% or less, preferably 0.05% or less, based on the food. 0.001 for vitamin B ₁ ester
It is at most 5%, preferably at most 0.003%.

The antioxidant gelatin-decomposing substance is 5% or less, preferably 1% or less, and maltose and glycine are 5% or less respectively.
% Or less, and the amount of the organic acid and the inorganic acid or a salt thereof added to the food is 5% or less, preferably 3% or less.
Or less, more preferably 1% or less, but in the case of sour foods, the amount of addition of acids is also large in order to add sourness to 10%.
It can also be about.

Good results may be obtained even with a small amount of food, for example, about 0.1% or less.

The amount of the above-mentioned statutory preservative or the like is 1% or less, preferably 0.3% or less, based on the meaning of the food. Lysozyme is 0.2% or less, preferably about 0.05% or less. The amount of the emulsifier added to the food is 1% or less, preferably 0.5% or less.

The addition amount of chemical seasonings, amino acids, natural seasonings, vegetable and animal proteins, etc., varies depending on the type, but is the conventional amount, that is, about 0.001% to 10% (W / W) based on the main food. Good. Betaine is less than 2%, preferably 0.5%
Cystine and glutathione are each 1% or less, preferably about 0.5% or less.

The mixing ratio of the present alteration preventive agent may be appropriately selected within a range such that each component is roughly added when the present agent is added to food, and the mixing ratio is also increased or decreased depending on the type of food to which the agent is added. However, the mixing ratio is approximately 1 to 50% with respect to the alteration inhibitor as a guide, and the amount of the thus obtained alteration inhibitor of the present invention added to food is as a guide. Is about 0.05-10% (W / W), preferably about 0.1-5%
(W / W).

It is to be noted that soybean protein, gluten, and the like, which are used as extenders, can be mixed about 10 times (weight ratio) with respect to the alteration inhibitor.

 Next, the food of the present invention will be described.

In the production of the food of the present invention, the above-mentioned deterioration preventing agent may be added to the food as it is, separately or in advance, or may be added as an aqueous solution. Further, other additives may be mixed in advance and added. Further, liquid additives may be mixed in advance and added. More specifically, examples of the adding method include kneading, dusting, or immersing, coating, or spraying the powder or powder in an aqueous solution or an ethyl alcohol solution.

The ethyl alcohol may be of high purity of 99% (V / V) or may be diluted to about 50 to 60% (V / V). A low concentration type may be used.

The addition amount of the above components in the food of the present invention varies depending on the type of food, but as a guide, the starch hydrolyzate is generally 0.01 to 10% (W / W), preferably 0.1 to 5
% (W / W), the antibacterial pectolytic substance is 5% or less, preferably 1% or less.
Not more than 0.05%, preferably not more than 0.01%, protamine is not more than 0.1%, preferably not more than 0.05%, vitamin B
_One ester is 0.005% or less, preferably 0.003% or less.

The content of antioxidant gelatin decomposing substances is 5% or less, preferably 1% or less. Maltose and glycine are 5% or less, and ethyl alcohol is 70% or less, about 6% (V / V) or less, preferably 5% or less, and organic acids and inorganic acids or salts thereof are preferably about 3% or less. The emulsifier is preferably about 1% or less, though it depends on the type.

The above-mentioned legal preservatives may be used in combination, but the amount of addition is 1% or less, preferably 0.3% or less based on the size of the main food.

Operation and Examples The present invention will be specifically described below with reference to examples.
In addition, "percent (%)" and "part" show "weight percent" and "part by weight", respectively, unless otherwise specified.

A. Pine flow 20 parts Maltose 30 parts Antibacterial pectin degrading substance 50 parts B. Pine flow 40 parts Antibacterial pectin degrading substance 30 parts Lysozyme 5 parts Glycine 20 parts Protamine 5 parts C. Pine flow 69.5 parts Antibacterial licorice extract substance 0.5 parts Sodium acetate anhydrous 20 parts Coated fumaric acid ^* 10 parts ^* 50 parts of tallow hardened oil is heated and melted, and 50 parts of finely ground fumaric acid is added and dispersed sufficiently. The temperature
As a creamy mixture kept at 80 ° C to 95 ° C, 15 ° C to
Rotation speed (5000) using a rotating disk centrifugal atomizer (Heavy Iron Works) kept at 80 ° C to 90 ° C in a room adjusted to 20 ° C.
~ 6000rpm), spray granulation to produce coated fumaric acid. (The coated sorbic acid was produced in the same manner.) Also, the mixing ratio of hardened tallow oil and fat to fumaric acid, sorbic acid, etc., which are the core substances, is about 1: 0.1 to 2.

D. Pine flow 60 parts Antibacterial licorice extract 1 part Glycine 30 parts Glycerin fatty acid ester (C ₈ ) 2 parts Sodium metaphosphate 7 parts E. Pine flow 55 parts Protamine 1 part Citric acid 5 parts Glycine 15 parts Maltose 21 parts Herbs Spice extract (oleoresin) 3 parts F. Pine flow 39 parts Protamine 1 part Antioxidant gelatin decomposing substance 50 parts Monosodium phosphate 10 parts G. Pine flow 49.5 parts Antioxidant gelatin decomposing substance 40 parts Antibacterial licorice Extracted substance 0.5 part Monosodium fumarate 10 parts H. Pine flow 9.9 parts Antibacterial pectin-decomposing substance 50 parts Vitamin B ₁ cetyl sulfate 0.1 part Glycine 20 parts Anhydrous sodium acetate 20 parts I. Pine flow 69.6 parts Protamine 0.3 parts Antibacterial Licorice extract 0.1 parts Cortigsorbic acid 30 parts J. pine flow 85.7 parts Vitamin B ₁ lauryl sulfate 0.1 part Antibacterial licorice extract Quality 0.2 parts of glycerol fatty acid ester (C ₁₀₎ 4 parts Glycine 10 parts K. PINEFLOW 35 parts Vitamin E 5 parts Antioxidant gelatin 50 parts L- ascorbic acid 10 parts L. PINEFLOW 50 parts Maltose 39.5 parts antibacterial licorice extract 0.5 part Sodium acetate 7 parts Citric acid 3 parts Example 2 Casing Kamaboko surimi (special grade) 100 parts Salt 2.7 parts Sodium glutamate 1.0 part Sugar 2.0 parts Potato starch 5.0 parts Plex Kamaboko seasoning 0.5 part (manufactured by Takeda Pharmaceutical) System seasoning 0.05 parts (ribotide acid-5 manufactured by Takeda Pharmaceutical Co., Ltd.) Ice water 30 parts Add the additives listed in Table 1 to the above basic ingredients, pack in a simple-synthesis type brick, and produce boiled fish paste by the usual method. ,twenty five
Stored in ° C. The results are shown in Table 2.

Table 1 A Pine flow 0.5% B Antibacterial licorice extract substance 0.005% C Antibacterial pectin decomposer 0.5% D Protamine 0.01% E Antioxidant gelatin decomposer 0.5% F Vitamin B ₁ cetyl sulfate 0.001% G Vitamin B ₁ Lauryl sulfate 0.001% A + B is 0.5% pine flow and antibacterial licorice extract substance 0.0
05% means combined use, and the same shall apply hereinafter.

Example 3 Boiled noodles Flour (medium strength) 100 parts Water 45 parts Salt 5 parts Fumaric acid 0.1 part When the above ingredients are used to make noodles with a noodle making machine according to a conventional method, the chemicals shown in Table 3 are added. And make noodles and boil in water
After boiling for 20 minutes, pick up in a colander, wash with water, vacuum package with 200 g of heat-resistant synthetic resin film, and further 80-85 ° C
And then cooled in cold water, and then placed in a thermostat at 30 ° C. to compare the storage stability. Table 4 shows the results.

Table 3 A: Pine flow 1% B: Antibacterial licorice extract 0.005% C: Antibacterial pectin decomposer 0.5% D: Protamine 0.01% E: Antioxidant gelatin decomposer 0.5% A + B has 1% pine flow and antibacterial Licorice extract substance 0.00
5% combined use, the same applies hereinafter.

Example 4 Potato salad Mushi potato 130 parts Kizami onion 10 parts Kizami carrot 10 parts Salt 0.09 part Pepper 0.045 part Citric acid 0.05 part Mayonnaise 30 parts Add the chemicals shown in Table 3 to the above basic composition and seal in a plastic bag. , 20 ° C. and the results are shown in Table 5.

Example 5 Custard cream Egg yolk 30 g Milk 300 g Sugar 76 g Flour 16 g Coconut starch 20 g Citric acid Add 0.3 g or more to the basic composition and add the agents shown in Table 6 and mix well (% by weight based on the basic composition). While heating, custard cream was obtained. Each was put in a plastic bag, cooled, and then subjected to a storage test at 20 ° C. Table 7 shows the results.

Table 6 A: Pine flow 2% B: Antibacterial licorice extract substance 0.005% C: Antibacterial pectin decomposer 0.5% D: Protamine 0.01% E: Antioxidant gelatin decomposer 0.5% F: Vitamin B _1- cetyl sulfate 0.001% A + B is pine flow 2% and antibacterial licorice extract substance 0.00
It means 5% combined use, and the same shall apply hereinafter.

Example 6 Meat Dango 150 parts Minced mince 40 parts Onion 6 parts Butter 6 parts Egg white 15 parts Milk 24 parts Bread crumbs 18 parts Salt 2 parts Pepper 0.2 parts Garlic powder 1.0 part Fumaric acid 0.2 parts Chemicals shown in Table 8 above Was added (% by weight based on the basic composition), and the resulting mixture was well kneaded to obtain meat dango by a conventional method. After cooling, it was stored at 20 ° C. and the results are shown in Table 9.

Table 8 A: Pine flow 2% B: Antibacterial licorice extract 0.005% C: Antibacterial pectin decomposer 0.5% D: Protamine 0.01% E: Antioxidant gelatin decomposer 1% F: Vitamin B ₁ lauryl sulfate 0.001% A + B is pine flow 2% and antibacterial licorice extract substance 0.00
It means 5% combined use, and the same shall apply hereinafter.

Effect of the Invention By adding the alteration inhibitor of the present invention to food, a safe and strong preservative effect can be obtained without impairing the flavor and texture.

Claims (2)

(57) [Claims] A dextrose equivalent of 3 or more and a specific volume of 5
Alteration for foods comprising a mixture of the above starch hydrolyzate and _one or more selected from antibacterial pectin-decomposing substances, antibacterial licorice extract substances, protamine, vitamin B ₁ ester and antioxidant gelatin-decomposing substances Inhibitor. 2. A textose equivalent of 3 or more and a specific volume of 5
A food comprising the above-mentioned starch hydrolyzate and _one or more selected from antibacterial pectin-decomposing substance, antibacterial licorice extract substance, platamine, vitamin B ₁ ester and antioxidant gelatin-decomposing substance.