JP3962887B2 - Food shelf life improving method and shelf life improving method - Google Patents
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【０００１】
【発明の属する技術分野】
本発明は食品の日持ち向上剤及び食品の静菌方法に関する。
【０００２】
【従来の技術】
最近の食品市場においては、調理済みの食品が数多く販売されており、それらの食品には多少に関わらず生菌の増殖を抑制するために静菌剤が添加配合されている。
【０００３】
かかる静菌剤として汎用されている代表例としては、酢酸ソーダとｐＨ調整剤や、酢酸ソーダとグリシンとの併用剤が挙げられるが、このものの使用では、食品中に必然的にナトリウム分が増量される結果となり、これを摂取した生体は、ナトリウム／カリウム比がインバランス状態（ナトリウム過多）に陥り、例えば高血圧症等の発症を促進させる不利がある。上記ナトリウム分の増量は、ハンバーグや唐揚げ等の食品についての本発明者の研究によると、上記静菌剤を使用しないものに比べておよそ１．５倍にも及ぶことが確認されている。
【０００４】
上記酢酸ソーダを利用しない静菌剤乃至日持ち向上剤についても、盛んに研究が行なわれ、種々のものが提案されているが、それらの静菌効果乃至日持ち向上効果は、尚、上記酢酸ソーダを利用するものに匹敵し得ず、不充分である。
【０００５】
例えば、特開平７−８２３９号公報には、貝殻等を溶解した醸造酢、これより水分を加熱除去して得られる結晶が、食品の抗菌剤として提案されている。しかしながら、かかる抗菌剤は、その製造に酢酸発酵を利用することを必須としており、かかる酢酸発酵では、得られる液の酢酸濃度は自ずと制限され、通常該濃度を１５％程度以上の高濃度とすることはできないという致命的欠点がある。また該液中に溶存するカルシウムイオンの量も制限があり、そのため、これはかなり多量に食品に適用しない限り、所望の抗菌効果乃至日持ち効果は発揮できず、かかる多量の使用では、酸味、酸臭が強すぎて食品によっては到底実用できないばかりか、水分を増量させ、これによって食品自体の味覚が低下する欠点があった。
【０００６】
また、上記公報には、貝殻等を溶解した醸造酢から水分を除去して得られる結晶も食品の抗菌剤として有用である旨記載されているが、該結晶は、これを適用する食品の種類によっては、それ単独で所望の抗菌効果を発揮できるｐＨ範囲に調整できず、その用途に重大な制限をうけるという致命的欠点がある。
【０００７】
従って、食品業界においては、前記酢酸ソーダを利用することなく、これに匹敵する静菌効果を発揮することができる、ナトリウム不含でしかも充分な静菌効果を奏し得る静菌剤乃至日持ち向上剤の提供が要望されている。
【０００８】
【発明が解決しようとする課題】
本発明の目的は、斯界の要求に合致する優れた日持ち向上効果を奏し得、しかもナトリウム分を含まない改良された食品用静菌剤を提供することにある。
【０００９】
本発明者は、上記目的より鋭意検討を重ねた結果、有機酸溶液製剤と、その中和のためのナトリウム不含の中和剤製剤との２剤の組合せが、上記目的に合致するナトリウム不含であって且つ優れた日持ち向上効果を奏する日持ち向上剤となるという新しい事実を発見し、ここに本発明を完成するに至った。
【００１０】
【課題を解決するための手段】
本発明によれば、有機酸溶液製剤と、その中和のためのナトリウム不含の中和剤製剤との２剤からなることを特徴とする食品の日持ち向上剤が提供される。
【００１１】
また、本発明によれば、有機酸溶液製剤が酢酸、乳酸及びクエン酸から選ばれる少なくとも１種の有機酸を含むものである上記食品の日持ち向上剤；有機酸溶液製剤が濃度２０重量％以上のものである上記食品の日持ち向上剤；中和剤製剤が炭酸カルシウム、グルコン酸カルシウム、炭酸カリウム、グルコン酸カリウム、焼成カルシウム及び未焼成カルシウムから選ばれる少なくとも１種を含むものである上記食品の日持ち向上剤；更にグリシン及び味覚調整剤から選ばれる少なくとも１種を含有する上記食品の日持ち向上剤；混合溶液のｐＨが２．０〜７．０の範囲となる割合で組合わされて食品に適用される上記食品の日持ち向上剤；及び食品に対して０．１〜５．０重量％の割合で適用される上記食品の日持ち向上剤が提供される。
【００１２】
更に、本発明によれば、上記本発明食品の日持ち向上剤と食品とを接触させることを特徴とする食品の静菌方法、殊に混合水溶液のｐＨが２．０〜７．０となる割合で組合わされた上記本発明食品の日持ち向上剤を、食品に０．１〜５．０重量％の割合で適用する食品の静菌方法、及びかかる方法によって得られる食品、即ち本発明食品の日持ち向上剤を添加配合されてなる食品が提供される。
【００１３】
【発明の実施の形態】
本発明食品の日持ち向上剤の有効成分の一つとする有機酸溶液製剤は、静菌効果のある有機酸類から選ばれる。かかる有機酸類には、酢酸、乳酸、クエン酸、フマール酸、アジピン酸等が包含される。該有機酸溶液製剤における上記有機酸類の濃度は２０重量％以上であるのが好ましい。該好ましい濃度を達成できる有機酸は、従って酢酸、乳酸及びクエン酸から選択される少なくとも１種を含むものであるのが好適である。ここで酢酸は、高酸度醸造酢、氷酢酸、食酢等のいずれでもよいが、食品に対してできるだけ少量の添加で所望の静菌効果を上げるためには、濃度の高い高酸度醸造酢や氷酢酸の使用が好ましい。かかる酢酸は、幅広い食品に適用していずれも優れた静菌効果を奏し得るが、多量の使用は酢酸臭を伴う場合がある。また、上記乳酸は酢酸とほぼ同等の高い静菌効果を奏し得、しかも得られる食品の味覚に悪影響を与えるおそれはない点より有利なものの一つである。更に、クエン酸は酢酸、乳酸に比して若干静菌効果は低いが、食品に対する悪影響はなく、むしろ食品によっては好ましい風味等を付与し得る効果がある。之等は、適用する食品の種類やそれに要求される静菌効果の程度に応じて、適宜選択して用いるのがよく、また適宜併用することもできる。上記有機酸溶液製剤は、通常入手される有機酸類の溶液形態（水溶液）のままで本発明に有利に利用することができ、また必要に応じて、適宜、水又は他の適当な溶媒、例えばアルコール等で希釈したり、或いは濃縮して本発明に用いることもできる。
【００１４】
本発明食品の日持ち向上剤は、上記有機酸溶液製剤と、その中和のためのナトリウム不含の中和剤製剤との２剤を組合わせることが重要である。ここで利用される中和剤製剤は、上記有機酸溶液製剤中の有機酸類を中和することができるアルカリ（但しナトリウムを含むものを除く）から選択できる。該アルカリは、ナトリウムを含まない限り特に限定されるものではなく、各種のアルカリ金属乃至アルカリ土類金属の炭酸塩、リン酸塩（オルトリン酸塩、メタリン酸塩、ピロリン酸塩、ポリリン酸塩等）、有機酸塩（クエン酸塩、乳酸塩、グルコン酸塩、Ｌ−グルタミン酸塩等）等がこれに含まれる。好ましい上記アルカリには、例えば炭酸カルシウム、炭酸カリウム、グルコン酸カルシウム、グルコン酸カリウム、焼成カルシウム、未焼成カルシウムが包含される。ここで、焼成カルシウム及び未焼成カルシウムは、例えば貝殻、卵殻等から得られる炭酸カルシウムを主とするアルカリ性物質である。之等の中和剤成分としてのアルカリは、単独で用いることもでき、２種以上を併用することもできる。之等の内では特に炭酸カルシウムが好ましい。本発明における中和剤製剤は、上記アルカリを通常入手される粉末形態のまま用いることができる。また該製剤には、必要に応じて後述する添加剤を適宜添加配合することもできる。
【００１５】
本発明日持ち向上剤における上記有機酸溶液製剤と中和剤製剤に用いられる各化合物は、食品添加物グレードのものであるのが望ましい。それらの併用割合は、それらの種類、それらを適用する食品や該食品に要求される静菌効果等に応じて適宜決定される。この併用割合に応じて両者を混合して得られる混合溶液のｐＨが変化し、このｐＨが静菌効果に重大な影響を与えるため、上記併用割合はｐＨにより規定するのが適当であり、通常上記混合溶液のｐＨは、２〜７、好ましくは４〜７、より好ましくは５〜６の範囲内となるように選ばれるのが望ましく、この範囲のｐＨに調整することによって、本発明所期の優れた静菌作用が発揮される。
【００１６】
本発明に係わる食品の日持ち向上剤における上記２剤には、必要に応じて、それぞれ従来より食品保存剤分野で静菌効果、殺菌効果、保存効果等を有することの知られている各種製剤成分や、静菌効果等を向上させる場合のあることが知られている補助剤成分、その他食品への添加による各種の添加効果が知られている味覚調整剤等を添加配合することが可能である。
【００１７】
上記静菌等の効果を奏し得る成分の例としては、例えばε−ポリリジン、プロタミン、リゾチウム等を例示することができる。また補助剤成分の代表例としては、グリシンを例示できる。該グリシンは、それ自体も多少静菌効果を有するが、有機酸、特に酢酸と共存させるときには、その静菌効果を増大させることが知られており、またこれは味覚調整効果、即ち酢酸の酸味、酸臭等を低減させる効果を有することも知られている。該グリシン以外の例としては、例えばグリセリン脂肪酸エステル類、蔗糖脂肪酸エステル類等を例示することができる。更に、味覚調整剤としては、例えば本願人による特許第１４３８０５０号に記載された植物繊維物質の焙煎抽出エキスや、同第１８６７６４３号に係わる植物繊維焙煎抽出エキスの有機溶媒抽出物等の酸味、酸臭を低減させる効果を奏し得るもの、トレハロース、ソルビット、ステビア等の糖類乃至甘味成分等を例示できる。勿論、之等の各成分は、単独のみならず適宜組合わせて用いることもできる。それらの添加量は、通常用いられるそれらの量範囲から任意に選択できる。
【００１８】
特に好ましい本発明日持ち向上剤の一実施態様としては、下記組成の２剤の組合せ（混合溶液のｐＨ：約５〜５．５）を挙げることができる。
(1)有機酸溶液製剤（重量％）
氷酢酸 ３０〜５０
高酸度醸造酢（酢酸濃度約１５重量％） ４５〜６５
乳酸（濃度約５０重量％） １〜１０
植物繊維物質の焙煎抽出物エキス ０．２〜２．０
(2)中和剤製剤（重量％）
炭酸カルシウム（食品添加物グレード） ２５〜５０
グリシン ５０〜７０
グルコン酸カリウム １〜１０
かかる組成の本発明日持ち向上剤は、その食品への適用によって、食品中において、均一且つ迅速な中和反応を起こし、かくして所望の優れた静菌効果を奏し得る。しかも、これは製剤中にナトリウム分を含有していないため、その食品への適用によっても食品のナトリウム含量の増加を引き起こすことがなく、従って、得られる食品は、安全に摂取でき、その摂取によってもナトリウム過多状態となるおそれはない。
【００１９】
有機酸溶液製剤と中和剤製剤との２剤からなる本発明に係わる食品の日持ち向上剤は、これを食品に適用するに当たっては、両製剤をそれぞれ日持ち向上効果を要望される食品乃至その素材と接触させること、例えば食品乃至その素材にそれぞれ添加配合することによって、本発明所期の優れた日持ち向上効果を奏し得る。本発明はかかる食品の静菌方法（日持ち向上方法）をも提供するものである。
【００２０】
本発明に係わる食品の静菌方法は、上記両製剤相互及びこれらと食品とが接触する限り特に限定はなく、通常の一般的な方法に従うことができる。例えば、加工食品の場合には予め食品素材中に本発明の日持ち向上剤を練り込んだり、混合添加（配合）し、その後必要に応じて加熱調理等を行なえばよく、また、生鮮食品等の場合では、上記方法に加えて、例えば予め上記２剤を混合して調製した溶液中に、食品を浸漬したり、食品表面に該溶液を噴霧適用することもできる。いずれの場合でも、所望の長期に亘る日持ち向上効果（静菌効果）が発揮される。
【００２１】
特に本発明日持ち向上剤は、上記の通り、２剤型に調製されているため、それに特有の以下の如き食品への適用方法を採用することができる。即ち、例えば有機酸による漂白や組織を締める必要がある食材（ごぼう、レンコン、小芋等の根菜類、以下単に食材という）に適用する場合、まず有機酸溶液製剤と被処理食材とを接触させ、その後、更に該食材と中和剤製剤とを接触させる。これによれば、根菜の煮物等の場合において、好ましい色調を確保しつつ、更に煮くずれも生じさせず、静菌効果、色調、食感の優れた最終商品を得ることができる。
【００２２】
本発明日持ち向上剤を適用される食品には何等の限定もなく、例えばサラダ等の生鮮食料品、揚げ物、煮物、焼き物、蒸し物、炒め物等の各種の加工食品（お惣菜類）、飲料、スープ等の液状食品、更には、うどん、そば、中華麺、パスタ類等の麺類等、およそあらゆる食品乃至その素材が包含される。その適用が特に好適な食品乃至食材としては、上記サラダを含むお惣菜類を挙げることができ、本発明によれば、ナトリウムを増量することなく日持ちを向上させた上記サラダ、お惣菜類等を容易に得ることができる。
【００２３】
本発明日持ち向上剤の各種食品への適用量は、利用する日持ち向上剤の組成、これを適用される食品の種類や該食品に要求される日持ち向上効果等を考慮して、適宜決定することができる。通常、本発明日持ち向上剤である２剤の総和が食品重量に対して０．１〜５重量％程度、好ましくは０．３〜２重量％程度の範囲から選択されるのが好ましい。この添加量範囲内で、本発明所期の優れた静菌効果が奏され、食品の食感、味覚等に悪影響を与えるおそれはない。
【００２４】
【実施例】
以下、本発明を更に詳しく説明するため本発明に係わる食品の日持ち向上剤の調製例、その静菌効果の試験例及びこれを用いた食品の製造例を実施例として挙げるが、本発明は之等に限定されるものではない。
【００２５】
【実施例１】
本発明日持ち向上剤の調製
下記表１に示す各成分を秤量混合して、それぞれ有機酸溶液製剤及び中和剤製剤（粉末）を調製した。尚、用いた各成分はいずれも食品添加物グレードのものであり、高酸度醸造酢としては、酢酸濃度：１５重量％のもの（例えばキューピー醸造株式会社製ＨＤＶ）を用いた。また、焙煎大豆抽出物としては、特許第１４３８０５０号公報に記載のもの（奥野製薬工業株式会社製、商品名「デスミー」を用いた。
【００２６】
【表１】
【試験例１】
実施例１で調製した２剤からなる本発明日持ち向上剤を用いて、以下の静菌試験を実施した。即ち、実施例１で調製した２剤を重量比で１：１となる割合で混合し、得られた混合液を所定濃度（％）に希釈し、各希釈溶液の下記各細菌に対する静菌作用を求め、最小発育阻止濃度（ＭＩＣ）測定を行なった。
供試菌：
(1) Bacillus subtilis IFO 3134
(1) Escherichia coli IFO 3301
得られた結果を下記表２に示す。尚、表２には比較のため、従来より静菌剤として知られている酢酸ソーダとグリシンとの併用製剤（酢酸ソーダ：グリシン＝１：１重量比）を用いて行なった同一静菌作用試験の結果を併記する。
【００２８】
【表２】
表中、＋は菌の発育ありを、±は微小なコロニー点在を、−は菌の発育なしをそれぞれ示す。
【００３０】
表２より、本発明日持ち向上剤は、供試菌のいずれに対しても優れた静菌作用を奏し得、その程度（ＭＩＣ）は、従来の酢酸ソーダ−グリシンに匹敵することが明らかである。
【００３１】
【実施例２】
本発明日持ち向上剤添加ハンバーグの製造
下記各成分の所定量をミキシング後、その各５０ｇを小判状に成形し、１８０℃で１５分間焼成し、放冷して本発明ハンバーグを作成した。
挽き肉 ６５重量部
タマネギ（炒めたもの） ２５重量部
パン粉 ７重量部
卵白 ３重量部
塩 ０．６重量部
日持ち向上剤試料（実施例１で調製したもの） １重量部
【００３２】
【試験例２】
実施例２で得られた本発明ハンバーグ試料（放冷後、初発とする）のｐＨ及びその１ｇ当たりの一般生菌数（個）を、食品衛生検査指針に基づいて計数すると共に、３０℃下で２４時間及び４８時間保存した後の同一般生菌数をそれぞれ計数した。得られた結果を下記表３に示す。
【００３３】
尚、表３には、比較のため、実施例２において本発明日持ち向上剤に代えて酢酸ソーダ−グリシン（１：１重量比混合物）製剤を用いて同様にして得られた比較ハンバーグ試料についての同一試験結果及び対照として日持ち向上剤を添加配合しない以外は実施例２と同様にして得られた（無添加）対照ハンバーグ試料についての同一試験結果を併記する。
【００３４】
【表３】
表３から、本発明日持ち向上剤を添加配合して調整したハンバーグ試料は、対照試料に比して優れた静菌作用が認められ、その静菌作用は比較ハンバーグ試料と同等であることが明らかである。
【００３６】
【実施例３】
本発明日持ち向上剤添加煮物の製造
およそ１０ｇづつに乱切りしたニンジン３００重量部を、砂糖３０重量部、みりん１８重量部、醤油４０重量部及び実施例１で調製した本発明日持ち向上剤１．８重量部を水で希釈した煮汁３００重量部と共に包装材中にパック後、９０℃で２０分間湯煎し、冷却してパック詰めニンジンの煮物を作成した。
【００３７】
【試験例３】
実施例３で得たパック詰めニンジンの煮物のパックを開封し、液を切って３０℃下に保存し、開封直後（初発）、２４時間保存後及び４８時間保存後に、それぞれ試験例２と同様にして一般生菌数を計数した。結果を下記表４に示す。
【００３８】
尚、表４には、比較のため、実施例３において本発明日持ち向上剤に代えて酢酸ソーダ−グリシン（１：１重量比混合物）製剤を用いて同様にして得られた比較煮物試料についての同一試験結果及び対照として日持ち向上剤を添加配合しない以外は実施例３と同様にして得られた（無添加）対照煮物試料についての同一試験結果を併記する。
【００３９】
【表４】
表４からも、表３と同様に本発明日持ち向上剤剤を添加して得られたニンジン煮物試料は、対照試料に比して優れた静菌作用が認められ、その静菌作用は比較試料に匹敵するものであり、優れた保存性を有することが明らかである。
【００４１】
【試験例４】
実施例２で得たハンバーグ試料及び実施例３で得たニンジンの煮物試料のそれぞれについて、無差別に選択した１０名のパネラーによる味覚の官能試験を行なった。この試験は、上記各本発明試料と、酢酸ソーダ−グリシン（１：１重量比混合物）を用いて同様にして作成した比較ハンバーグ試料及び比較煮物試料のそれぞれとを食べ比べて、比較試料に比して本発明試料の方が異味及び異臭を感じるか否かを試験項目として、本発明試料の味覚を評価したものである。得られた結果を下記表５に示す。
【００４２】
【表５】
表５より、本発明ハンバーグ試料では、比較ハンバーグ試料と対比して、異味及び異臭を感じると答えたパネラー数が少なく、また本発明ニンジン煮物試料で同異味及び異臭を感じると答えたパネラー数は０であり、このことから、本発明日持ち向上剤剤の利用は、従来の炭酸ソーダ−グリシンに比して、食品製品の味覚自体に悪影響を及ぼすおそれの少ないことが判った。
【００４４】
尚、本発明ハンバーグ試料において、比較試料より異味を感じると回答したパネラー４名は、共通して本発明ハンバーグ試料の方が甘みを感じると回答していた。このことは、本発明日持ち向上剤が、ナトリウム不含であることに基づいて、いわゆる塩気が減じられたためと考えられる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a food shelf life improving agent and a food bacteriostatic method.
[0002]
[Prior art]
In the recent food market, many cooked foods are sold, and a bacteriostatic agent is added to these foods to suppress the growth of viable bacteria.
[0003]
Typical examples of such bacteriostatic agents that are widely used include sodium acetate and a pH adjuster, and a concomitant agent of sodium acetate and glycine. However, the use of this agent inevitably increases the sodium content in the food. As a result, the living body ingesting this has a disadvantage in that the sodium / potassium ratio falls into an imbalanced state (excessive sodium) and promotes the onset of hypertension, for example. According to the inventor's research on foods such as hamburgers and deep-fried foods, it has been confirmed that the increase in the sodium content is about 1.5 times that in the case of using no bacteriostatic agent.
[0004]
Active research has been conducted on bacteriostatic agents or shelf-life improvers that do not use the sodium acetate, and various types have been proposed. It cannot be compared with what is used, and it is insufficient.
[0005]
For example, Japanese Patent Application Laid-Open No. 7-8239 proposes brewed vinegar in which shells and the like are dissolved, and crystals obtained by heating and removing water from the vinegar as food antibacterial agents. However, such an antibacterial agent requires the use of acetic acid fermentation for its production, and in such acetic acid fermentation, the acetic acid concentration of the liquid obtained is naturally limited, and the concentration is usually set to a high concentration of about 15% or more. There is a fatal drawback that you can't. In addition, the amount of calcium ions dissolved in the liquid is also limited. Therefore, unless it is applied to food in a considerably large amount, the desired antibacterial effect or shelf life effect cannot be exhibited. Not only is the odor so strong that it cannot be practically used for some foods, but it also has the drawback of increasing the amount of water, which reduces the taste of the food itself.
[0006]
In addition, the above publication describes that crystals obtained by removing water from brewed vinegar in which shells and the like are dissolved are also useful as an antibacterial agent for foods. In some cases, it cannot be adjusted to a pH range in which a desired antibacterial effect can be exerted alone, and there is a fatal defect that the use is seriously restricted.
[0007]
Therefore, in the food industry, a bacteriostatic agent or a shelf-life improver that can exhibit a bacteriostatic effect comparable to that without using the sodium acetate, and that can exhibit a sufficient bacteriostatic effect without sodium. Is required.
[0008]
[Problems to be solved by the invention]
An object of the present invention is to provide an improved bacteriostatic agent for food that can exhibit an excellent shelf life improvement effect that meets the requirements of the world and does not contain sodium.
[0009]
As a result of intensive studies from the above object, the present inventor has found that a combination of two agents, an organic acid solution preparation and a sodium-free neutralizing agent preparation for neutralization thereof, is a sodium-free solution that meets the above object. The present inventors have discovered a new fact that it becomes a shelf life improving agent that has an excellent shelf life improvement effect, and has completed the present invention.
[0010]
[Means for Solving the Problems]
According to the present invention, there is provided a food shelf life improver comprising an organic acid solution preparation and a sodium-free neutralizer preparation for neutralization thereof.
[0011]
Further, according to the present invention, the organic acid solution preparation contains at least one organic acid selected from acetic acid, lactic acid and citric acid. The food shelf life improving agent; the organic acid solution preparation has a concentration of 20% by weight or more. The above-mentioned food shelf life improving agent; the above-mentioned food shelf life improving agent, wherein the neutralizer preparation contains at least one selected from calcium carbonate, calcium gluconate, potassium carbonate, potassium gluconate, calcined calcium and uncalcined calcium; Furthermore, the shelf life improver of the above food containing at least one selected from glycine and a taste control agent; the above food applied in combination with a ratio in which the pH of the mixed solution is in the range of 2.0 to 7.0 A shelf life improver for foods, which is applied at a ratio of 0.1 to 5.0% by weight based on the food.
[0012]
Furthermore, according to the present invention, the bacteriostatic method for food, characterized in that the food is brought into contact with the shelf life improver of the food according to the present invention, particularly the ratio of the pH of the mixed aqueous solution to 2.0 to 7.0. A food bacteriostatic method for applying the shelf life improver of the food product of the present invention combined in a ratio of 0.1 to 5.0% by weight to the food product, and a food product obtained by such a method, that is, the shelf life of the food product of the present invention There is provided a food comprising an additive added thereto.
[0013]
DETAILED DESCRIPTION OF THE INVENTION
The organic acid solution preparation as one of the active ingredients of the shelf life improving agent of the food of the present invention is selected from organic acids having a bacteriostatic effect. Such organic acids include acetic acid, lactic acid, citric acid, fumaric acid, adipic acid and the like. The concentration of the organic acids in the organic acid solution preparation is preferably 20% by weight or more. The organic acid capable of achieving the preferred concentration is therefore preferably one containing at least one selected from acetic acid, lactic acid and citric acid. The acetic acid may be any of high acidity brewed vinegar, glacial acetic acid, vinegar, etc., but in order to increase the desired bacteriostatic effect by adding as little as possible to food, high acidity brewed vinegar or ice The use of acetic acid is preferred. Such acetic acid can be applied to a wide range of foods and can exhibit an excellent bacteriostatic effect, but a large amount of use may be accompanied by an acetic acid odor. In addition, the lactic acid is one of advantageous because it can exhibit a high bacteriostatic effect almost equal to that of acetic acid and does not have an adverse effect on the taste of the obtained food. Furthermore, citric acid has a slightly lower bacteriostatic effect than acetic acid and lactic acid, but has no adverse effect on foods. These are preferably selected and used in accordance with the type of food to be applied and the degree of bacteriostatic effect required, and can be used in combination as appropriate. The above-mentioned organic acid solution preparation can be advantageously used in the present invention in the form of a solution (aqueous solution) of organic acids that are usually obtained, and if necessary, water or other appropriate solvent, for example, It can also be diluted with alcohol or concentrated or used in the present invention.
[0014]
It is important that the shelf life improver of the food of the present invention is a combination of the above-mentioned organic acid solution preparation and a sodium-free neutralizer preparation for neutralization thereof. The neutralizer preparation utilized here can be selected from alkalis (except for those containing sodium) that can neutralize the organic acids in the organic acid solution preparation. The alkali is not particularly limited as long as it does not contain sodium, and various alkali metal or alkaline earth metal carbonates, phosphates (orthophosphates, metaphosphates, pyrophosphates, polyphosphates, etc. ), Organic acid salts (citrate, lactate, gluconate, L-glutamate, etc.) and the like. Preferred alkalis include, for example, calcium carbonate, potassium carbonate, calcium gluconate, potassium gluconate, calcined calcium, and uncalcined calcium. Here, calcined calcium and uncalcined calcium are alkaline substances mainly composed of calcium carbonate obtained from, for example, shells and eggshells. These alkalis as neutralizing agent components can be used alone or in combination of two or more. Of these, calcium carbonate is particularly preferred. In the neutralizing agent preparation of the present invention, the alkali can be used in the form of a powder that is usually obtained. Moreover, the additive mentioned later can also be suitably added and mix | blended with this formulation as needed.
[0015]
Each compound used in the organic acid solution preparation and neutralizer preparation in the shelf life improving agent of the present invention is desirably food additive grade. The combination ratio thereof is appropriately determined according to the type of the food, the food to which they are applied, the bacteriostatic effect required for the food, and the like. The pH of the mixed solution obtained by mixing the two changes depending on the combination ratio, and this pH has a significant effect on the bacteriostatic effect. The pH of the mixed solution is desirably selected to be in the range of 2 to 7, preferably 4 to 7, more preferably 5 to 6. By adjusting the pH to this range, the present invention is intended. Excellent bacteriostatic action is demonstrated.
[0016]
Various preparation ingredients that have been conventionally known to have bacteriostatic effect, bactericidal effect, preservation effect, etc. in the field of food preservatives, respectively, in the above-mentioned two agents in the food shelf life improving agent according to the present invention, if necessary. In addition, it is possible to add and blend auxiliary ingredients known to sometimes improve the bacteriostatic effect, and other taste-adjusting agents that are known to have various addition effects due to addition to foods. .
[0017]
As an example of the component which can show | play the effect of the said bacteriostatic etc., (epsilon) -polylysine, protamine, a lysotium etc. can be illustrated, for example. Moreover, glycine can be illustrated as a representative example of an adjuvant component. The glycine itself has some bacteriostatic effect, but is known to increase its bacteriostatic effect when coexisting with an organic acid, especially acetic acid, and this is also a taste-regulating effect, ie the acidity of acetic acid. It is also known to have an effect of reducing acid odor and the like. Examples other than glycine include glycerin fatty acid esters and sucrose fatty acid esters. Furthermore, as the taste adjuster, for example, roasted extract of a plant fiber substance described in Japanese Patent No. 1438050 by the present applicant, and an organic solvent extract of the roasted extract of plant fiber according to No. 1867643, etc. Examples thereof include those capable of reducing the acid odor, sugars such as trehalose, sorbit and stevia, and sweet ingredients. Of course, each of these components can be used not only alone but also in appropriate combination. The addition amount thereof can be arbitrarily selected from those amount ranges usually used.
[0018]
One embodiment of the particularly preferred shelf life improving agent of the present invention includes a combination of two agents having the following composition (pH of the mixed solution: about 5 to 5.5).
(1) Organic acid solution formulation (wt%)
Glacial acetic acid 30-50
High acidity brewed vinegar (acetic acid concentration about 15% by weight) 45-65
Lactic acid (concentration about 50% by weight) 1-10
Plant fiber material roast extract 0.2-2.0
(2) Neutralizer formulation (wt%)
Calcium carbonate (food additive grade) 25-50
Glycine 50-70
Potassium gluconate 1-10
The shelf-life improving agent of the present invention having such a composition can cause uniform and rapid neutralization reaction in food by application to the food, and thus can provide a desired excellent bacteriostatic effect. Moreover, since it does not contain sodium in the preparation, application to the food does not cause an increase in the sodium content of the food, and thus the obtained food can be safely consumed. There is no risk of excessive sodium.
[0019]
The food shelf life improver according to the present invention comprising two components of an organic acid solution formulation and a neutralizing agent formulation is a food or a material for which both formulations are required to have a shelf life improvement effect when applied to food. By bringing them into contact with each other, for example, by adding and blending them with foods or their materials, it is possible to achieve the excellent shelf life improvement effect of the present invention. The present invention also provides such a bacteriostatic method (a method for improving shelf life).
[0020]
The bacteriostatic method of the food according to the present invention is not particularly limited as long as both the above-mentioned preparations are in contact with each other and the food, and a normal general method can be used. For example, in the case of processed foods, the shelf life improver of the present invention is kneaded in advance in the food material, mixed and added (mixed), and then heated and cooked as necessary. In some cases, in addition to the above-described method, for example, a food can be immersed in a solution prepared by mixing the above-mentioned two agents in advance, or the solution can be sprayed onto the surface of the food. In any case, the desired long-term shelf life improvement effect (bacteriostatic effect) is exhibited.
[0021]
In particular, since the shelf life improving agent of the present invention is prepared in a two-part form as described above, the following application method specific to foods can be adopted. That is, for example, when applied to foods that need to be bleached with organic acid or to tighten the tissue (root vegetables such as burdock, lotus root, and small potatoes, hereinafter simply referred to as foods), the organic acid solution preparation and the processed food are first brought into contact with each other. Thereafter, the food material is further brought into contact with the neutralizer preparation. According to this, in the case of boiled root vegetables and the like, it is possible to obtain a final product excellent in bacteriostatic effect, color tone, and texture without further causing simmering while ensuring a preferable color tone.
[0022]
The food to which the shelf life improving agent of the present invention is applied is not limited in any way, for example, fresh foods such as salads, fried foods, boiled foods, grilled foods, steamed foods, fried foods, and other processed foods (meals), beverages, Liquid foods such as soups, and furthermore, almost all foods and their materials such as noodles such as udon, soba, Chinese noodles and pasta are included. Examples of particularly suitable foods or ingredients for the application include side dishes including the above salads, and according to the present invention, the above-mentioned salads, side dishes and the like that have improved shelf life without increasing the amount of sodium. Can be easily obtained.
[0023]
The application amount of the shelf life improver of the present invention to various foods should be appropriately determined in consideration of the composition of the shelf life improver to be used, the type of food to which it is applied, and the effect of improving the shelf life required for the food. Can do. Usually, it is preferable that the total of the two agents as the shelf life improving agent of the present invention is selected from the range of about 0.1 to 5% by weight, preferably about 0.3 to 2% by weight, based on the weight of the food. Within this added amount range, the excellent bacteriostatic effect of the present invention is exerted, and there is no possibility of adversely affecting the food texture and taste of food.
[0024]
【Example】
Hereinafter, in order to describe the present invention in more detail, preparation examples of food shelf life improving agents according to the present invention, test examples of the bacteriostatic effect, and food production examples using the same will be given as examples. It is not limited to such as.
[0025]
[Example 1]
Preparation of the shelf life improver of the present invention Each component shown in Table 1 below was weighed and mixed to prepare an organic acid solution preparation and a neutralizer preparation (powder), respectively. Each of the components used was of food additive grade, and high acidity brewed vinegar was one having an acetic acid concentration of 15% by weight (for example, HDV manufactured by Kewpie Brewing Co., Ltd.). As the roasted soybean extract, the one described in Japanese Patent No. 1438050 (Okuno Pharmaceutical Co., Ltd., trade name “Desmy” was used.
[0026]
[Table 1]
[Test Example 1]
The following bacteriostatic test was carried out using the shelf life improver of the present invention consisting of the two preparations prepared in Example 1. That is, the two agents prepared in Example 1 were mixed at a weight ratio of 1: 1, and the resulting mixture was diluted to a predetermined concentration (%), and the bacteriostatic action of each diluted solution against the following bacteria: The minimum inhibitory concentration (MIC) was measured.
Test bacteria:
(1) Bacillus subtilis IFO 3134
(1) Escherichia coli IFO 3301
The obtained results are shown in Table 2 below. For comparison, Table 2 shows the same bacteriostatic test conducted using a combination preparation of sodium acetate and glycine, which has been conventionally known as a bacteriostatic agent (sodium acetate: glycine = 1: 1 weight ratio). Along with the results.
[0028]
[Table 2]
In the table, + indicates the presence of bacterial growth, ± indicates the presence of minute colonies, and − indicates the absence of bacterial growth.
[0030]
From Table 2, it is clear that the shelf life improver of the present invention can exert an excellent bacteriostatic action against any of the test bacteria, and its degree (MIC) is comparable to that of conventional sodium acetate-glycine. .
[0031]
[Example 2]
Manufacture of hamburger added with shelf life improver of the present invention After mixing predetermined amounts of each of the following components, 50 g of each was formed into an oval shape, baked at 180 ° C. for 15 minutes, and allowed to cool to prepare a hamburger of the present invention.
Minced meat 65 parts by weight Onion (fried) 25 parts by weight Bread crumb 7 parts by weight Egg white 3 parts by weight Salt 0.6 parts by weight A shelf life improver sample (prepared in Example 1) 1 part by weight
[Test Example 2]
The pH of the hamburger sample of the present invention obtained in Example 2 (first time after cooling) and the number of viable bacteria per gram (number) were counted based on the food hygiene inspection guidelines and at 30 ° C. Were counted for 24 hours and 48 hours, respectively. The obtained results are shown in Table 3 below.
[0033]
In Table 3, for comparison, a comparative hamburger sample obtained in the same manner by using a sodium acetate-glycine (1: 1 weight ratio mixture) formulation in Example 2 instead of the shelf life improver of the present invention was used. The same test results and the same test results for the control hamburger sample obtained in the same manner as in Example 2 (without addition) except that no shelf life improver was added and blended as a control are also shown.
[0034]
[Table 3]
From Table 3, it is clear that the hamburger sample prepared by adding and blending the shelf life improver of the present invention has an excellent bacteriostatic effect compared to the control sample, and the bacteriostatic effect is equivalent to the comparative hamburger sample. It is.
[0036]
[Example 3]
Manufacture of the stewed product with the shelf life improver of the present invention 300 parts by weight of carrots cut into about 10 g, 30 parts by weight of sugar, 18 parts by weight of mirin, 40 parts by weight of soy sauce, and the present shelf life improver 1.8 After being packed in a packaging material with 300 parts by weight of boiled broth diluted with water, the mixture was boiled at 90 ° C. for 20 minutes and cooled to prepare a boiled carrot.
[0037]
[Test Example 3]
Open the pack of boiled carrots obtained in Example 3, cut the solution, store at 30 ° C., immediately after opening (first time), after 24 hours storage and after 48 hours storage, the same as in Test Example 2 Thus, the number of general viable bacteria was counted. The results are shown in Table 4 below.
[0038]
In Table 4, for comparison, a comparative boiled sample obtained in the same manner by using a sodium acetate-glycine (1: 1 weight ratio mixture) formulation in Example 3 instead of the shelf life improver of the present invention was used. The same test result and the same test result for the control boiled sample obtained in the same manner as in Example 3 (without addition) except that no shelf life improver was added and mixed as a control are also shown.
[0039]
[Table 4]
Also from Table 4, the boiled carrot sample obtained by adding the shelf life improving agent of the present invention as in Table 3 shows an excellent bacteriostatic action compared to the control sample, and the bacteriostatic action is a comparative sample. It is clear that it has an excellent storage stability.
[0041]
[Test Example 4]
Each of the hamburger sample obtained in Example 2 and the carrot boiled sample obtained in Example 3 was subjected to a sensory test of taste by 10 panelists selected indiscriminately. In this test, each of the samples of the present invention was compared with each of a comparative hamburger sample and a comparative boiled sample prepared in the same manner using sodium acetate-glycine (1: 1 weight ratio mixture), and compared with the comparative sample. Then, the taste of the sample of the present invention was evaluated using whether or not the sample of the present invention feels a different taste and smell as a test item. The obtained results are shown in Table 5 below.
[0042]
[Table 5]
From Table 5, in the hamburger sample of the present invention, compared with the comparative hamburger sample, the number of panelists who answered that they felt a nasty taste and nasty smell was small, and the number of panelists who answered that they felt the same taste and nasty smell in the carrot stew sample of the present invention From this, it was found that the use of the shelf-life improving agent of the present invention has less possibility of adversely affecting the taste of food products as compared with conventional sodium carbonate-glycine.
[0044]
In addition, in the present invention hamburger sample, four panelists who answered that they felt a strange taste from the comparative sample, in common, answered that the present hamburger sample felt sweeter. This is thought to be because the so-called saltiness was reduced based on the fact that the shelf life improver of the present invention does not contain sodium.
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP08239699A JP3962887B2 (en) | 1999-03-25 | 1999-03-25 | Food shelf life improving method and shelf life improving method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP08239699A JP3962887B2 (en) | 1999-03-25 | 1999-03-25 | Food shelf life improving method and shelf life improving method |
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| Publication Number | Publication Date |
|---|---|
| JP2000270820A JP2000270820A (en) | 2000-10-03 |
| JP3962887B2 true JP3962887B2 (en) | 2007-08-22 |
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| JP08239699A Expired - Lifetime JP3962887B2 (en) | 1999-03-25 | 1999-03-25 | Food shelf life improving method and shelf life improving method |
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| CN115024312A (en) * | 2022-05-17 | 2022-09-09 | 甘肃六乙生汇食品有限公司 | Lily storage processing technology |
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