JP3962475B2 - Anti-degeneration agent for food - Google Patents
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【０００１】
【発明の属する技術分野】
本発明は食品の変質防止剤さらに詳しくは、酢酸ナトリウム、酢酸およびジグリセリンモノ脂肪酸エステルを含有してなる食品の変質防止剤に関する。
【０００２】
【従来の技術】
本発明者らは先にグリセリンＣ8〜Ｃ12脂肪酸エステルと酢酸、クエン酸、酒石酸及び乳酸のアルカリ性塩とグリシンを併用した食品を低温下に保管、貯蔵してその保管時に発生する冷凍・冷蔵臭等の異臭、悪臭を防止する方法（特公昭５５−２２６９号）及びしょ糖、プロピレングリコール、ソルビトール等のモノエステルと酢酸ナトリウムを併用して低温保管時に発生する冷蔵臭等の異臭を防止する方法（特公昭５０−３８６９０号）を提案した。これらはいずれも水溶液のｐＨが中性付近の弱アルカリ性塩類等を併用したものであり、保存効果において必ずしも充分ではない場合がある。
一方、液性を酸性下にもってくると保存効果は高くなるが、酢酸又は酢酸ナトリウムから発生する遊離酢酸臭も強くなり、食品の風味を害する場合がある。
【０００３】
【発明が解決しようとする課題】
上述したとおり、酢酸ナトリウム製剤は酸性側でないと変質防止効果は少なく、酸性にすると遊離酢酸が出て製剤そのものに酢酸臭がし、ｐＨが低くなるほど強くなる。又食品に添加した場合においても通常食品はｐＨ６前後の酸性であるので、場合により酢酸臭がし、さらにｐＨが下がるにしたがって酢酸臭が強くなるのでその改善が必要となる。
【０００４】
【課題を解決するための手段】
本発明者らはかかる酢酸臭の改善について鋭意研究した結果、酢酸にジグリセリンモノ脂肪酸エステルを混和することにより、酸性域においても酢酸臭を低下させうることを見出し、更に酢酸ナトリウムを組み合わせることにより低ｐＨ域でも酢酸臭が少なく相乗作用によりジグリセリンモノ脂肪酸エステル自体のえぐみも緩和されるという知見を得て、風味が良好でしかも優れた保存効果を奏する本発明を完成するに至った。すなわち、本発明は、
（１）酢酸ナトリウムを２〜９８重量％、酢酸を０．１〜４０重量％およびジグリセリンモノ脂肪酸エステルを０．５〜２５重量％含有してなる食品の変質防止剤、
（２）ジグリセリンモノ脂肪酸エステルが、ジグリセリンモノＣ８−１２脂肪酸エステルである（１）記載の食品の変質防止剤、
（３）酢酸ナトリウムを３〜９５重量％、酢酸を０ . ５〜３０重量％、ジグリセリンモノ脂肪酸エステルを１〜２０重量％含有してなる（１）記載の食品の変質防止剤、
（４）変質防止剤の１％（ｗ／ｗ）水溶液のｐＨが３．５〜７である（１）記載の食品の変質防止剤、である。
【０００５】
【発明の実施の形態】
本発明に用いられる酢酸ナトリウムとしては食品衛生上安全なものを用いるが、結晶酢酸ナトリウムでもよく、無水の粉末状酢酸ナトリウムを用いると取り扱いに便利な粉末状製剤が得られ易い。又比容積の高い無水酢酸ナトリウム粉末は酢酸又は／及び醸造酢の吸着性が高く特に有利である。本発明の製剤中の酢酸ナトリウムの配合量は通常１〜９９重量％、好ましくは２〜９８重量％、さらに好ましくは３〜９５％である。
また、本発明においては酢酸ナトリウムの代わりに、酢酸又は／及び醸造酢に炭酸ナトリウム、水酸化ナトリウム等のアルカリを加えて酢酸ナトリウムの形体にしてもよい。酢酸は合成酢であっても、また醸造酢であってもよい。
醸造酢としては醸造工程を経て製造される一般の天然酢が用いられ、例えば粕酢、麦芽酢、よね酢（米酢）、ぶどう酢、りんご酢、其の他果実酢、酒精酢などがあげられる。酢酸濃度は４〜５％程度の低濃度から１５〜３０％程度が市販されているが、濃度の高い方が取り扱い上便利である。また醸造酢と合成酢を併用したものでもよい。合成酢は氷酢酸を用いて浄水を加え任意の濃度に調整できる。酢酸又は／及び醸造酢は酢酸として製剤全体に対し０.０５〜５０重量％程度、好ましくは０.１〜４０重量％程度で、より好ましくは０.５〜３０重量％程度である。
本発明の製剤において酢酸濃度が０.０５％以下の配合では変質防止効果が弱く、５０％程度以上では酢酸臭抑制効果が弱くなる。
【０００６】
本発明におけるジグリセリンモノ脂肪酸エステルはジグリセリンと脂肪酸とのエステル化反応、或いはジグリセリンとトリグリセライドとのエステル交換反応等により得ることができ、分子蒸留等の方法によって精製濃縮し、水溶性にしたものでモノエステルの純度を５０％以上高めたものが好ましい。ジグリセリンは、グリセリン２分子が脱水縮合して生成した形の化合物で分子中に１つのエーテル結合と４個の水酸基を有する化合物である。構成脂肪酸は炭素数８〜１８の脂肪酸の単独又は混合物、好ましくは炭素数１０〜１６、より好ましくは炭素数１２〜１４のジグリセリンモノ脂肪酸エステルである。エステルを構成する脂肪酸の具体例としては、カプリル酸、カプリン酸、ラウリン酸、ミスチリン酸、パルミチン酸、ステアリン酸などの炭素数８〜１８の飽和脂肪酸があげられるが、特にラウリン酸、ミリスチン酸が好ましい。
【０００７】
本発明においてジグリセリンモノ脂肪酸エステルの配合は製剤全体に対し０.１〜３０重量％程度、好ましくは０.５〜２５重量％程度、より好ましくは１〜２０重量％程度である。この脂肪酸エステルの０.１重量％以下の配合では酸臭および変質防止効果が弱く、３０重量％以上では固結又は分離を生じ食品に分散しにくくなる。
本発明の食品の変質防止剤はその１％（ｗ／ｗ）水溶液のｐＨが３.０〜８.０程度、好ましくは３.５〜７.０程度、より好ましくは４.５〜６.５程度のものである。上記のｐＨより低いものは食品に添加した場合添加量にもよるが、酸味酸臭が強く風味改善効果がうすくなり、上記のｐＨより高いものは変質防止効果が弱くなる。
本発明の食品変質防止剤は酢酸ナトリウム、酢酸およびジグリセリンモノ脂肪酸エステルを混合することにより得られる。
混合方法は特に限定はないが、酢酸にジグリセリンモノ脂肪酸エステルが均一に混和されたものを酢酸ナトリウムと混合してもよく、酢酸ナトリウムと酢酸を混合しながら液状にしたジグリセリンモノ脂肪酸エステルを添加混合するようにしてもよい。
【０００８】
酢酸ナトリウムの配合割合が比較的多い場合、たとえば無水酢酸ナトリウム５０〜９９重量％程度の場合は粉末状となり、４０重量％以下で酢酸又は水分含量の多い場合は液状となる。何れにしてもよく混和することが望ましい。本発明においては酢酸ナトリウムの代わりに酢酸又は／及び醸造酢に炭酸ナトリウム、水酸化ナトリウムなどのアルカリを加えて中和反応させ、酢酸ナトリウムの形にしたものにジグリセリンモノ脂肪酸エステルを加えるようにしてもよい。
ジグリセリンモノ脂肪酸エステルにおける脂肪酸の炭素数の多いもの例えば炭素数１２〜１８のものは常温でも固結するが、炭素数８〜１０のものは常温程度以下の温度で固結するので、加温溶融したものを酢酸又は／及び醸造酢に添加するか、酢酸又は醸造酢を加温したものに混和するか、いずれにしても液状にして混和することが望ましい。
【０００９】
又本発明の目的を阻害しない限り本発明の変質防止剤に各種の添加物、例えば甘味料、調味料、殺菌剤、酸化防止剤、結着剤、リン酸塩類、香辛料、食品素材、グリシン等のアミノ酸、フマル酸、クエン酸、リンゴ酸、酒石酸、アジピン酸、乳酸及びアスコルビン酸等の有機酸、及びその塩類、フィチン酸、ミョウバン及びその塩類、リン酸一、リン酸二、リン酸三の塩類及びピロ、ポリ、メタの重合リン酸塩類を添加しても併用してもよい。
本発明の食品の改良された変質防止剤の添加対象食品としては、例えば冷凍すり身、魚肉練り製品（例、蒲鉾、竹輪、さつま揚げ、魚肉ソーセージ等）、畜肉製品（例、肉ソーセージ、ハンバーグ、肉ダンゴ、焼き肉、ハム等）、惣菜（例、サラダ、ギョーザ、シュウマイ、コロッケ、和え物、煮物、焼き物、揚げ物など）、調味料（例、肉ジュース、ミートソース、タレ、ケチャップ、マスタード、ドレッシング等）、パン、菓子類（例、ケーキ、カスタード、クリーム、シュークリーム、饅頭等）、スープ類（例、ポタージュ、コンソメ等）、佃煮類、塩蔵類、塩干類、漬物類（例、味噌煮、浅漬、麹漬、粕漬、醤油漬等）、魚介乾製品、燻製品、卵製品（例、厚焼き卵、豆腐、茶わん蒸し、マヨネーズ等）、カレー類、チルド食品、冷凍食品及びそのバッター液等、米飯類、おかゆ類、味噌類（例、米味噌、豆味噌、麦味噌等）、佃煮類、塩辛類、もづく、生わかめ、生のり、めん類（例、うどん、そば、中華麺及びそれらの生麺等）、もち類、豆腐類、生肉加工品（例、ミンチ、ひき肉等）、あん類（まめ、いも、あづき等）、丼物（例、親子丼、肉丼等）が挙げられる。更に上記食品を瓶詰、缶詰、レトルトポウチ、各種プラスチックフィルム（例、セロハン、ポリエチレン、塩酸ゴム、塩化ビニリデンポリエステル、ポリプロピレン、複合加工紙等）によりケーシング、チルド又はレトルトした密封包装食品も挙げられる。これら食品に本発明の変質防止剤を適量使用することにより風味の低下と変質を防止することができる。
変質防止剤の食品に対する添加量は、ジグリセリンモノ脂肪酸エステルの添加量や製剤のｐＨによるが通常食品に対して０.１〜３.０重量％、好ましくは０.２〜２.０重量％、より好ましくは０.３〜１.０重量％程度に調整することが望ましい。
【００１０】
【実施例】
次に実施例および比較例を挙げて本発明を更に詳しく説明するが、本発明はこれらに限定されるものではない。
実施例１
加温して液状にしたジグリセリンモノミリスチン酸エステル３重量部と酢酸濃度１５％の醸造酢１５重量部とを混和し、更に無水酢酸ナトリウム８２重量部と混和して粉末状の製剤（イ）とした。
比較例１
酢酸濃度１５％の醸造酢１５重量部と無水酢酸ナトリウム８５重量部とを混和して粉末状製剤（ロ）とした。
（イ）、（ロ）の製剤の臭気を比較すると（イ）は殆ど酢酸臭はなく無臭のような状態であるが、（ロ）は鼻をつくような刺激臭があった。また（イ）、（ロ）の１重量％水溶液のｐＨはいずれも６.２であった。
【００１１】
実施例２
（イ）の粉末１００重量部にクエン酸を１０重量部加え、よく混合したものを製剤（ハ）とする。その１％水溶液のｐＨは５.５であったが、酢酸臭は極めて弱かった。
比較例２
（ロ）の粉末１００重量部にクエン酸を１０重量部加えよく混和したものを製剤（ニ）とする。その１％水溶液のｐＨは５.５であったが（ロ）の粉末よりさらに刺激臭が強くなった。
実施例３
１５％濃度の醸造酢２０重量部と９０％酢酸を５重量部に、ジグリセリンモノミリスチン酸エステル２重量部を加え加温しながら混合したものに、無水酢酸ナトリウム７３重量部を加え混合して粉末状製剤とした。
本剤の１％水溶液のｐＨは５.５であり、酢酸臭は極めて弱いものであった。
【００１２】
実施例４
５０％濃度の酢酸７０重量部に炭酸ナトリウム１０重量部を加えよく混合して中和し、更に加温溶融したジグリセリンモノミリスチン酸エステル２０重量部を混合して液状の製剤とした。本剤の１％水溶液のｐＨは４.３であった。
なお、５０％濃度の酢酸は強い刺激臭があるが、本製剤は刺激臭が大幅に緩和され、酢酸臭は弱くなった。
実施例５
６０％濃度の酢酸８０重量部に炭酸ナトリウム５重量部を加えよく撹拌して中和し、加温液状にしたジグリセリンモノラウリン酸エステル１５重量部を加えて液状の製剤とした。本剤の１％水溶液のｐＨは３.７１であった。
なお、６０％濃度の酢酸は強い刺激臭があるが、本製剤は刺激臭が緩和されて、酢酸臭が弱くなった。
【００１３】
実施例６
醸造酢（３０％濃度）８０重量部に加温液状にしたジグリセリンモノラウリン酸エステル１０重量部を加えよく混合したものに、結晶状酢酸ナトリウム１０重量部を加えよく混合して液状の製剤とした。本剤の１％水溶液のｐＨは３.９８であった。なお、醸造酢（３０％濃度）は強い刺激臭があるが、本剤は刺激臭が緩和されて酢酸臭が弱くなった。
実施例７
１５％濃度の醸造酢８７重量部に加温液状にしたジグリセリンモノカプリル酸エステル５重量部を加え、混合しながら無水酢酸ナトリウム８重量部を加えて液状の製剤とした。本剤も刺激臭が緩和されて酢酸臭が弱くなった。また、本剤の１％水溶液のｐＨは３.９５であった。
【００１４】
実施例８
３０％濃度の醸造酢２６.５重量部に加温液状にしたジグリセリンモノミリスチン酸エステル２重量部を加えよく混合して、無水酢酸ナトリウム５５重量部を加えて混合しながらフマル酸一ナトリウム１５重量部、コハク酸二ナトリウム１重量部、リン酸三カルシウム０.５重量部を加えて粉末製剤とした。
本剤の１％水溶液のｐＨは５.０であるが無臭に近かった。
比較例３
ジグリセリンモノミリスチン酸エステル２重量部を除いて実施例８と同様にして粉末製剤を製造した。
本剤も実施例８と同様にｐＨは５.０であったが、鼻をつくような強い刺激臭がした。
【００１５】
実施例９
よく水洗いした白米３００ｇに水５００ｍｌを加え下記の製剤を添加したものと無添加のものをそれぞれ撹拌してと常法通り炊飯した。冷却後各々をポリ袋に入れ２０℃の恒温器に保存した。その結果を〔表１〕に示す。
【表１】
【００１６】
実施例１０
炊飯２００ｇに水３５０ｍｌを加えて、下記の製剤を添加したものと無添加のものをそれぞれ加熱撹拌して白粥を製造した。冷却後の各々をポリ袋に入れて３０℃の恒温器に保存し一般生菌数／ｇを測定した。結果を〔表２〕に示す。
【表２】
【００１７】
実施例１１
スケソウダラ冷凍すり身Ａ級 5 kg
砂 糖 50g
馬鈴薯澱粉 500g
食 塩 150g
Ｌ−グルタミン酸ナトリウム 50g
氷 水 1.5kg
以上の原料配合割合で常法通り練り合わして蒲鉾用仕上げすり身を作る工程中、実施例１で得た製剤（イ）および比較例１で得た製剤（ロ）を〔表３〕に示す量でそれぞれ均一に練り込み成型後、常法通り蒲鉾を製造した。冷却後それぞれをポリ袋に入れ２０℃の恒温器に入れて保存し、一般生菌数／ｇを測定した。結果を〔表３〕に示す。
【００１８】
【表３】
【００１９】
実施例１２
市販のハンバーグ用トマトソースタレ（マルシン（株）製）に本発明実施例６で得た製剤０.３重量％添加混合したもの▲１▼と無添加のもの▲２▼を、９０℃で３０分間加熱殺菌した瓶に密封して３０℃の恒温器に１カ月間保存後開封して風味品質を比較した。結果は無添加品は醗酵状態で風味が低下したが本発明製剤を添加したものは風味品質ともに良好であった。
実施例１３
牛乳８４.０重量部、バター７.０重量部、小麦粉９.０重量部に実施例８で得た製剤を０.８重量％加えたものと無添加品とを、それぞれよく混合後加熱してホワイトソースを製造した。それぞれを７０ｇずつ成形して小麦粉、卵、パン粉をつけ、１７０℃の油で３分間揚げてクリームコロッケを製造した。
冷却後の添加品は無添加品と同様酢酸臭はなく風味は良好であった。本品のそれぞれをポリ袋に入れて３０℃の恒温器に保存し一般生菌数／ｇを測定した。結果を〔表４〕に示す。
【００２０】
【表４】
実施例１４
ひき肉 ３００ｇ
白菜 １５０ｇ
塩 ５ｇ
醤油 １０ｇ
胡麻油 １０ｇ
上記材料割合のギョウザの具に実施例８で得た製剤を０.６重量％練り込んだものと無添加品をそれぞれ市販のギョウザの皮に包み９０℃で２０分間蒸した後試食した。
結果は▲１▼，▲２▼共に異味異臭がなく風味は著しく良好であった。またそれぞれを冷却させ３０℃及び２０℃の恒温器に保存し、日数ごとに一般生菌数／ｇについてそれぞれ測定した。結果を〔表５〕および〔表６〕に示す。
【００２２】
【表５】
【表６】
実施例１５
ミンチ肉(豚肉50％、牛肉50％) １ kg
食塩 36g
卵白 100g
ガーリック 12g
ホワイトペッパー 2g
玉葱 480g
パン粉 360g
大豆蛋白 100g
水 700g
上記配合にて常法によりハンバーグを製造する工程中に実施例８で得た製剤及び比較例3で得た製剤をそれぞれ0.8重量％添加したものと無添加のものを作り風味及び保存性を比較した。
無添加品及び実施例８、比較例３で得た製剤を添加したものの風味は冷えた状態ではいずれも良好で差はないが、加温した状態では比較例３で得た製剤入りのものは酢酸臭が強くなり風味が低下した。無添加及び実施例８で得た製剤入りのものはいずれも良好であった。３０℃での保存効果については〔表７〕に示す。
【表７】
【発明の効果】
本発明の食品変質防止剤は、酢酸ナトリウム、酢酸およびジグリセリンモノ脂肪酸エステルを含有するものであるが、酸性域においても、酢酸臭がしないかまたは極めて弱くなり、長期に亙って食品の変質防止効果を発揮し、しかも食品の風味を損なうことがない。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a food quality alteration inhibitor, and more particularly, to a food quality alteration prevention agent comprising sodium acetate, acetic acid and a diglycerin monofatty acid ester.
[0002]
[Prior art]
The present inventors have previously glycerin C 8 -C 12 fatty acid esters and acetic acid, citric acid, stored food in combination with alkaline salts and glycine tartaric acid and lactic acid in low temperature, refrigerated occurring thereof during storage and stored A method for preventing odors and other odors (Japanese Patent Publication No. 55-2269) and a method for preventing odors such as refrigerated odors generated during low-temperature storage by using monoester such as sucrose, propylene glycol and sorbitol together with sodium acetate (Japanese Patent Publication No. 50-38690) was proposed. All of these are used in combination with weak alkaline salts having an aqueous solution having a neutral pH, and may not always be sufficient in terms of storage effect.
On the other hand, when the liquid property is brought into acidity, the preservation effect is enhanced, but the free acetic acid odor generated from acetic acid or sodium acetate is also strengthened, which may impair the flavor of food.
[0003]
[Problems to be solved by the invention]
As described above, the sodium acetate preparation has little alteration preventing effect unless it is on the acidic side, and when acidified, free acetic acid is produced and the preparation itself has an acetic acid odor and becomes stronger as the pH is lowered. Further, even when added to foods, foods are usually acidic at about pH 6, so there are cases where there is an acetic acid odor, and the acetic acid odor becomes stronger as the pH is lowered.
[0004]
[Means for Solving the Problems]
As a result of diligent research on the improvement of the acetic acid odor, the present inventors have found that acetic acid odor can be reduced even in an acidic region by mixing diglycerin monofatty acid ester with acetic acid, and further by combining sodium acetate. The present inventors have obtained the knowledge that diglycerin monofatty acid ester itself can be mitigated by synergistic action with less acetic acid odor even in a low pH range, and have completed the present invention having a good flavor and excellent storage effect. That is, the present invention
(1) A food alteration inhibitor comprising 2 to 98% by weight of sodium acetate , 0.1 to 40% by weight of acetic acid and 0.5 to 25% by weight of diglycerin monofatty acid ester,
(2) The food alteration inhibitor according to (1), wherein the diglycerin mono-fatty acid ester is diglycerin mono-C 8-12 fatty acid ester,
(3) Sodium acetate 3 to 95 wt%, the acetic acid from 0.5 to 30 wt%, comprising the diglycerol mono-fatty acid ester from 1 to 20% by weight (1) alteration preventing agent for food according,
(4) The anti-altering agent for food according to (1), wherein the pH of a 1% (w / w) aqueous solution of the anti-altering agent is 3.5 to 7.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
As sodium acetate used in the present invention, a food hygiene-safe one is used, but crystalline sodium acetate may be used. When anhydrous powdered sodium acetate is used, a powdery preparation convenient for handling is easily obtained. Anhydrous sodium acetate powder having a high specific volume is particularly advantageous because of its high adsorptivity for acetic acid and / or brewed vinegar. The amount of sodium acetate in the preparation of the present invention is usually 1 to 99% by weight, preferably 2 to 98% by weight, more preferably 3 to 95%.
In the present invention, instead of sodium acetate, an alkali such as sodium carbonate or sodium hydroxide may be added to acetic acid and / or brewed vinegar to form sodium acetate. The acetic acid may be synthetic vinegar or brewed vinegar.
As the brewing vinegar, common natural vinegar produced through the brewing process is used, for example, koji vinegar, malt vinegar, rice vinegar (rice vinegar), grape vinegar, apple vinegar, other fruit vinegar, sake vinegar, etc. It is done. The acetic acid concentration ranges from a low concentration of about 4 to 5% to about 15 to 30%, but a higher concentration is more convenient for handling. A combination of brewed vinegar and synthetic vinegar may also be used. Synthetic vinegar can be adjusted to any concentration by adding purified water using glacial acetic acid. Acetic acid and / or brewed vinegar as acetic acid is about 0.05 to 50% by weight, preferably about 0.1 to 40% by weight, more preferably about 0.5 to 30% by weight, based on the whole preparation.
In the preparation of the present invention, when the concentration of acetic acid is 0.05% or less, the effect of preventing deterioration is weak, and when it is about 50% or more, the effect of suppressing acetic acid odor is weak.
[0006]
The diglycerin monofatty acid ester in the present invention can be obtained by esterification reaction of diglycerin and fatty acid or transesterification reaction of diglycerin and triglyceride, etc., and purified and concentrated by a method such as molecular distillation to make it water-soluble. It is preferable that the purity of the monoester is increased by 50% or more. Diglycerin is a compound formed by dehydration condensation of two molecules of glycerin, and is a compound having one ether bond and four hydroxyl groups in the molecule. The constituent fatty acid is a fatty acid having 8 to 18 carbon atoms alone or a mixture, preferably a diglycerin monofatty acid ester having 10 to 16 carbon atoms, more preferably 12 to 14 carbon atoms. Specific examples of the fatty acid constituting the ester include saturated fatty acids having 8 to 18 carbon atoms such as caprylic acid, capric acid, lauric acid, myristylic acid, palmitic acid, stearic acid, etc., but lauric acid and myristic acid are particularly preferable. preferable.
[0007]
In the present invention, the amount of the diglycerin monofatty acid ester is about 0.1 to 30% by weight, preferably about 0.5 to 25% by weight, more preferably about 1 to 20% by weight based on the whole preparation. When the content of this fatty acid ester is 0.1% by weight or less, the effect of preventing acid odor and alteration is weak, and when it is 30% by weight or more, solidification or separation occurs and it is difficult to disperse in food.
The 1% (w / w) aqueous solution has a pH of about 3.0 to 8.0, preferably about 3.5 to 7.0, and more preferably 4.5 to 6. About five. When the pH is lower than the above pH, depending on the amount of addition, when added to food, the sour acid odor is strong and the flavor improving effect is faint. When the pH is higher than the above pH, the alteration preventing effect is weak.
The food alteration inhibitor of the present invention can be obtained by mixing sodium acetate, acetic acid and diglycerin monofatty acid ester.
The mixing method is not particularly limited, but diglycerin monofatty acid ester uniformly mixed with acetic acid may be mixed with sodium acetate, or diglycerin monofatty acid ester mixed with sodium acetate and acetic acid. You may make it add and mix.
[0008]
When the proportion of sodium acetate is relatively large, for example, when it is about 50 to 99% by weight of anhydrous sodium acetate, it becomes powdery, and when it is 40% by weight or less and acetic acid or water content is high, it becomes liquid. In any case, it is desirable to mix well. In the present invention, instead of sodium acetate, an alkali such as sodium carbonate or sodium hydroxide is added to acetic acid and / or brewed vinegar to neutralize it, and diglycerin monofatty acid ester is added to the sodium acetate. May be.
Diglycerin monofatty acid esters having a large number of carbon atoms, such as those having 12 to 18 carbon atoms, are solidified even at room temperature, but those having 8 to 10 carbon atoms are solidified at a temperature below room temperature. It is desirable to add the melted material to acetic acid and / or brewed vinegar, or to mix it with warmed acetic acid or brewed vinegar.
[0009]
In addition, various additives such as sweeteners, seasonings, bactericides, antioxidants, binders, phosphates, spices, food materials, glycine, etc. may be added to the anti-altering agent of the present invention as long as the object of the present invention is not impaired. Amino acids such as fumaric acid, citric acid, malic acid, tartaric acid, adipic acid, lactic acid and ascorbic acid, and salts thereof, phytic acid, alum and salts thereof, monophosphate, diphosphate, triphosphate Salts and pyro, poly and meta polymer phosphates may be added or used in combination.
Examples of foods to which the improved anti-degeneration agent of the food of the present invention is added include frozen surimi, fish paste products (eg, salmon, bamboo rings, fried fish, fish sausage, etc.), livestock products (eg, meat sausage, hamburger, meat dango). , Grilled meat, ham, etc.), side dishes (eg, salad, gyoza, shumai, croquette, seasoning, boiled food, grilled food, fried food, etc.), seasonings (eg, meat juice, meat sauce, sauce, ketchup, mustard, dressing, etc.), bread , Confectionery (eg, cake, custard, cream, cream puff, bun, etc.), soups (eg, potage, consomme, etc.), boiled, salted, salted, pickled (eg, miso boiled, shallow pickled, strawberry) Pickles, pickles, pickles, soy sauce pickles, etc.), dried seafood products, salmon products, egg products (eg, thick baked eggs, tofu, steamed rice bowl, mayonnaise, etc.), curry, chilled food, cold Food and its batter liquid, cooked rice, rice porridge, miso (eg, rice miso, bean miso, barley miso, etc.), boiled rice, salted fish, mozuku, fresh seaweed, raw paste, noodles (eg, udon, Buckwheat noodles, Chinese noodles and their raw noodles), rice cakes, tofu, raw meat processed products (eg, minced meat, minced meat etc.), bean jam (eg, bean, potato, azuki), rice cakes (eg, oyakodon) Meat etc.). Furthermore, the above-mentioned foods can be packaged, canned, retort pouched, sealed packaged foods in which various plastic films (for example, cellophane, polyethylene, hydrochloric acid rubber, vinylidene chloride polyester, polypropylene, composite processed paper, etc.) are casing, chilled or retorted. By using an appropriate amount of the alteration inhibitor of the present invention in these foods, it is possible to prevent a decrease in flavor and alteration.
The amount of the anti-altering agent added to the food depends on the amount of diglycerin monofatty acid ester added and the pH of the preparation, but is usually 0.1 to 3.0% by weight, preferably 0.2 to 2.0% by weight based on the food. More preferably, it is desirable to adjust to about 0.3 to 1.0% by weight.
[0010]
【Example】
EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated in more detail, this invention is not limited to these.
Example 1
3 parts by weight of diglycerin monomyristic acid ester heated to a liquid and 15 parts by weight of brewed vinegar having an acetic acid concentration of 15% are mixed with 82 parts by weight of anhydrous sodium acetate to prepare a powdered preparation (I) It was.
Comparative Example 1
15 parts by weight of brewed vinegar having an acetic acid concentration of 15% and 85 parts by weight of anhydrous sodium acetate were mixed to prepare a powdery preparation (b).
When the odors of the preparations (a) and (b) were compared, (b) had almost no acetic acid odor and was in an odorless state, but (b) had an irritating odor with a nose. In addition, the pHs of the 1% by weight aqueous solutions of (A) and (B) were both 6.2.
[0011]
Example 2
10 parts by weight of citric acid is added to 100 parts by weight of the powder of (I) and mixed well to obtain a preparation (C). The pH of the 1% aqueous solution was 5.5, but the acetic acid odor was very weak.
Comparative Example 2
A formulation (d) is obtained by adding 10 parts by weight of citric acid to 100 parts by weight of the powder of (b) and mixing well. The pH of the 1% aqueous solution was 5.5, but the irritating odor became stronger than the powder of (b).
Example 3
To 20 parts by weight of 15% brewed vinegar and 5 parts by weight of 90% acetic acid, 2 parts by weight of diglycerin monomyristic ester and mixed while heating, 73 parts by weight of anhydrous sodium acetate were added and mixed. A powdery preparation was obtained.
The pH of a 1% aqueous solution of this agent was 5.5 and the acetic acid odor was extremely weak.
[0012]
Example 4
10 parts by weight of sodium carbonate was added to 70 parts by weight of 50% acetic acid and mixed well to neutralize, and then 20 parts by weight of diglycerin monomyristic acid ester heated and melted was mixed to prepare a liquid preparation. The pH of a 1% aqueous solution of this drug was 4.3.
In addition, 50% concentration of acetic acid has a strong irritating odor, but this preparation significantly relieved the irritating odor and weakened the acetic acid odor.
Example 5
5 parts by weight of sodium carbonate was added to 80 parts by weight of 60% acetic acid, and the mixture was well stirred to neutralize, and 15 parts by weight of diglycerin monolaurate ester made into a heated liquid was added to prepare a liquid preparation. The pH of a 1% aqueous solution of this drug was 3.71.
Although acetic acid at a concentration of 60% has a strong irritating odor, this preparation relaxed the irritating odor and weakened the acetic acid odor.
[0013]
Example 6
10 parts by weight of diglycerin monolaurate made into a heated liquid is added to 80 parts by weight of brewed vinegar (30% concentration) and mixed well, and 10 parts by weight of crystalline sodium acetate is added and mixed well to obtain a liquid preparation. . The pH of a 1% aqueous solution of this drug was 3.98. Although brewed vinegar (30% concentration) has a strong irritating odor, this product relaxed the irritating odor and weakened the acetic odor.
Example 7
To 87 parts by weight of brewed vinegar having a concentration of 15%, 5 parts by weight of diglycerin monocaprylate in a heated liquid state was added, and 8 parts by weight of anhydrous sodium acetate was added while mixing to prepare a liquid preparation. The irritating odor was also reduced and the acetic acid odor became weaker. The pH of a 1% aqueous solution of this drug was 3.95.
[0014]
Example 8
Add 2 parts by weight of diglycerin monomyristic acid ester in a heated liquid to 26.5 parts by weight of 30% brewed vinegar, mix well, add 55 parts by weight of anhydrous sodium acetate and mix with sodium monofumarate 15 Part by weight, 1 part by weight of disodium succinate and 0.5 part by weight of tricalcium phosphate were added to obtain a powder formulation.
The pH of a 1% aqueous solution of this agent was 5.0, but it was almost odorless.
Comparative Example 3
A powder formulation was produced in the same manner as in Example 8 except for 2 parts by weight of diglycerin monomyristic acid ester.
The pH of this drug was 5.0 as in Example 8, but it had a strong irritating odor like a nose.
[0015]
Example 9
Rice was cooked as usual by adding 500 ml of water to 300 g of well-washed white rice and stirring the ones to which the following preparations were added and those without additives. After cooling, each was placed in a plastic bag and stored in a thermostat at 20 ° C. The results are shown in [Table 1].
[Table 1]
[0016]
Example 10
350 g of water was added to 200 g of cooked rice, and the one with the following formulation added and the one without the addition were heated and stirred to produce white rice cake. Each of the cooled cells was placed in a plastic bag and stored in a thermostatic chamber at 30 ° C., and the number of viable bacteria / g was measured. The results are shown in [Table 2].
[Table 2]
[0017]
Example 11
Walleye frozen surimi class A 5 kg
Sand sugar 50g
Potato starch 500g
150g of salt
Sodium L-glutamate 50g
Ice water 1.5kg
The amount shown in Table 3 for the preparation (I) obtained in Example 1 and the preparation (B) obtained in Comparative Example 1 during the process of kneading in the usual manner at the above raw material blending ratio to make a surimi finish for salmon After each knead and uniformly kneaded, the candy was produced as usual. After cooling, each was placed in a plastic bag and stored in a thermostat at 20 ° C., and the number of general viable bacteria / g was measured. The results are shown in [Table 3].
[0018]
[Table 3]
[0019]
Example 12
A commercially available tomato sauce sauce for hamburger (manufactured by Marushin Co., Ltd.), which was mixed with 0.3 wt% of the preparation obtained in Example 6 of the present invention (1) and non-added one (2), at 90 ° C., 30 Sealed in a bottle sterilized by heating for 30 minutes, stored in a thermostat at 30 ° C. for 1 month, and then opened and compared in flavor quality. As a result, the flavor of the additive-free product decreased in the fermented state, but the product to which the preparation of the present invention was added had good flavor quality.
Example 13
84.0 parts by weight of milk, 7.0 parts by weight of butter, 9.0 parts by weight of flour and 0.8% by weight of the preparation obtained in Example 8 and the additive-free product were mixed well and then heated. Produced white sauce. 70g of each was formed, wore flour, eggs and bread crumbs and fried in oil at 170 ° C for 3 minutes to produce cream croquettes.
Like the additive-free product, the additive product after cooling did not have an acetic acid odor and had a good flavor. Each product was placed in a plastic bag and stored in a thermostat at 30 ° C., and the number of viable bacteria / g was measured. The results are shown in [Table 4].
[0020]
[Table 4]
Example 14
300g minced meat
Chinese cabbage 150g
5g salt
10g soy sauce
10g sesame oil
Samples obtained by kneading 0.6% by weight of the preparation obtained in Example 8 into gyoza ingredients having the above material ratio and additive-free products were each wrapped in a commercially available gyoza skin, steamed at 90 ° C. for 20 minutes, and then sampled.
As a result, both (1) and (2) had no off-flavor and off-flavor, and the flavor was remarkably good. Moreover, each was cooled, and it preserve | saved at 30 degreeC and 20 degreeC thermostat, and measured about the number of general viable bacteria / g for every days. The results are shown in [Table 5] and [Table 6].
[0022]
[Table 5]
[Table 6]
Example 15
Minced meat (50% pork, 50% beef) 1 kg
Salt 36g
Egg white 100g
Garlic 12g
2g white pepper
480g onion
360g bread crumbs
100g soy protein
700g of water
Compare the flavor and shelf life by preparing 0.8% by weight of the preparation obtained in Example 8 and the preparation obtained in Comparative Example 3 during the process of producing hamburger by the conventional method with the above blending and the additive not added. did.
The additive-free product and the product obtained in Example 8 and Comparative Example 3 were added, and the flavors were all good in the cold state, but there was no difference, but in the warmed state the product containing the formulation obtained in Comparative Example 3 The acetic acid odor became stronger and the flavor decreased. Both the additive-free and the preparation containing the preparation obtained in Example 8 were good. The storage effect at 30 ° C. is shown in [Table 7].
[Table 7]
【The invention's effect】
The food alteration inhibitor of the present invention contains sodium acetate, acetic acid, and diglycerin monofatty acid ester, but even in the acidic region, the acetic acid odor does not appear or becomes extremely weak, and the alteration of food over a long period of time. It exhibits a preventive effect and does not impair the flavor of food.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03804498A JP3962475B2 (en) | 1998-02-03 | 1998-02-03 | Anti-degeneration agent for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03804498A JP3962475B2 (en) | 1998-02-03 | 1998-02-03 | Anti-degeneration agent for food |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2002212104A Division JP3962644B2 (en) | 2002-07-22 | 2002-07-22 | Anti-altering agent-containing food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11221065A JPH11221065A (en) | 1999-08-17 |
| JP3962475B2 true JP3962475B2 (en) | 2007-08-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP03804498A Expired - Lifetime JP3962475B2 (en) | 1998-02-03 | 1998-02-03 | Anti-degeneration agent for food |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3693889B2 (en) * | 2000-06-07 | 2005-09-14 | 日本甜菜製糖株式会社 | Bacteriostatic composition for food |
| US6387427B1 (en) * | 2000-09-28 | 2002-05-14 | Nestec S.A. | Method of preservation of a food product |
| JP4537812B2 (en) * | 2003-10-02 | 2010-09-08 | 博衛 小川 | Food alteration inhibitor, process for producing the same, and food containing the same |
| JP2009082067A (en) * | 2007-09-28 | 2009-04-23 | Fuso Chemical Co Ltd | Conditioning agent for food, and food containing the same |
| JP5959214B2 (en) * | 2011-03-25 | 2016-08-02 | 博衛 小川 | Prevention of discoloration of phytic acid |
| JP5802094B2 (en) * | 2011-09-22 | 2015-10-28 | 理研ビタミン株式会社 | Method for producing liquid nutritional composition |
| MY178841A (en) | 2013-05-30 | 2020-10-20 | Ueno Fine Chemicals Ind Ltd | A shelf life improver composition for food product and a method for improving the shelf life of food product |
| JP6077948B2 (en) | 2013-06-21 | 2017-02-08 | 上野製薬株式会社 | Powdered shelf life improver for food and method for producing the same |
| JP6844989B2 (en) * | 2015-11-07 | 2021-03-17 | 明宏 小川 | Aqueous immersion liquid for improving the flavor of raw edible meat and preventing deterioration, and a method for improving the flavor of raw edible meat using it |
| JP6280627B2 (en) * | 2016-12-02 | 2018-02-14 | 上野製薬株式会社 | Powdered shelf life improver for food and method for producing the same |
| JP7356799B2 (en) * | 2018-12-27 | 2023-10-05 | 明宏 小川 | Texture improving agent that enhances the chewiness of livestock meat and a texture improving method using the same |
| JP7165845B2 (en) * | 2019-02-22 | 2022-11-07 | アサマ化成株式会社 | Storage shelf life improving agent for cooked rice and method for improving shelf life of cooked rice |
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1998
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