JP5203561B2 - A shelf life improving agent for food, a shelf life improving method, and a food containing a shelf life improving agent - Google Patents

Description

  The present invention relates to a food shelf life improving agent containing a highly branched cyclic dextrin and acids.

  Conventionally, in the field of processed food manufacturing, various types of food preservatives and food shelf life improvers have been used to improve the preservability of food. Among them, acids such as organic acids and organic acid salts are one of the most commonly used preservatives, and many preparations using one to several kinds of acids are distributed and used. However, increasing the amount of acid added to the food will cause the flavor of the food to be impaired due to the odor of the acid (hereinafter referred to as the acid odor), reducing the product value. Increasing the number was not preferable. Moreover, when the addition amount of acids increases, there existed a problem that a foodstuff was easy to discolor. In addition, processed foods that have undergone a heating process after the addition of acids have a stronger acid odor, and thus it was necessary to pay particular attention to the amount of acids added.

  As acids used in the field of processed foods that undergo a heating process, coated organic acids obtained by coating organic acids with hardened oil are known. Since the surface of the coated organic acid is covered with hardened oil, there is almost no generation of acid odor or discoloration in the state before heating. However, in order for the coated organic acid to exhibit a storage effect, it is necessary to dissolve the hardened oil on the surface by a heating step after addition to the food. In the product after heating, acid odor and discoloration are caused by the eluted organic acid, so the problem of acid odor and discoloration in the final product has not been solved.

  Accordingly, there has been a demand for a food shelf life improving agent that does not cause acid odor and discoloration when added to food.

  An object of the present invention is to provide a food shelf life improving agent containing acids that does not cause acid odor and discoloration and has a long shelf life improving effect.

  As a result of diligent research, the present inventors have found that the presence of highly branched cyclic dextrin and acids can suppress the acid odor and discoloration of food and increase the shelf life, and have completed the present invention.

  That is, the present invention is a food shelf life improving agent characterized by containing a highly branched cyclic dextrin and acids, the food shelf life improving agent, wherein the food shelf life improving agent is added to food, and The present invention relates to a food to which a shelf life improver for food is added.

  The food shelf life improving agent of the present invention can improve the preservability of food without causing deterioration due to acid odor and discoloration of the food.

  The highly branched cyclic dextrin used in the food shelf life enhancer of the present invention is a glucan obtained by enzymatic treatment of amylopectin, and has a degree of polymerization of 50 or more having a cyclic structure and a branched structure in one molecule. Specifically, the highly branched cyclic dextrin marketed as cluster dextrin (trademark) is illustrated.

  The proportion of the highly branched cyclic dextrin in the food shelf life improver of the present invention is preferably 5 to 85% by weight, more preferably 8 to 50% by weight, and even more preferably 10 to 30% by weight. When the proportion of highly branched cyclic dextrin is less than 5% by weight, the effect of suppressing acid odor and discoloration is insufficient, and when it exceeds 85% by weight, the storage effect is insufficient.

  The acids to be included in the food shelf life improver of the present invention are not particularly limited as long as they can be used in foods, but are not limited to organic acids, organic acid salts, amino acids, coated organic acids, inorganic acids, inorganic acid salts. Etc. are exemplified. Acids can be used in appropriate combinations according to the taste and flavor of the target food, and preferably two or more types are used in combination. In particular, it is preferable to use an organic acid salt and a coated organic acid in combination because the acid odor suppressing effect, the discoloration suppressing effect, and the storage effect are excellent.

  The organic acid used in the food shelf life improver of the present invention is not particularly limited as long as it can be used for food, but acetic acid, fumaric acid, lactic acid, citric acid, malic acid, ascorbic acid, gluconic acid And tartaric acid, adipic acid, propionic acid, sorbic acid and the like. Among these, acetic acid, fumaric acid, lactic acid, citric acid, and adipic acid are preferable from the viewpoint of storage effect. Two or more organic acids may be used in combination.

  The proportion of the organic acid in the food shelf life improver is preferably 1 to 40% by weight, more preferably 2 to 35% by weight, and even more preferably 3 to 25% by weight. When the ratio of the organic acid is less than 1% by weight, the storage effect tends to be insufficient, and when it exceeds 40% by weight, the acid odor and discoloration suppression effect is insufficient, affecting the taste and flavor of the food. There is a tendency to give.

  Examples of organic acid salts that can be used in the food shelf life enhancer of the present invention include sodium salts, potassium salts, and calcium salts of the above organic acids. Of these, sodium salts are preferred from the viewpoint of solubility. Two or more organic acid salts may be used in combination.

  The proportion of the organic acid salt in the food shelf life improver is preferably 10 to 90% by weight, more preferably 20 to 80% by weight, and still more preferably 30 to 70% by weight. When the proportion of the organic acid salt is less than 10% by weight, the storage effect tends to be insufficient, and when it exceeds 90% by weight, the acid odor and discoloration suppression effect is insufficient, affecting the taste and flavor of the food. Tend to give.

  Examples of the coated organic acid that can be used in the food shelf life improver of the present invention include those obtained by coating the organic acid with a hardened oil. An organic acid having a high acidity and easily affecting the physical properties of food is preferably used as a coating organic acid. Examples of the organic acid having a relatively high acidity include fumaric acid, sorbic acid, citric acid, malic acid and the like. The coated organic acid is preferable because it does not lower the pH of the food before heating in the food that has undergone the heating step, and does not induce water separation from the food. The hardened oil used for coating preferably has a melting point of about 50 to 70 ° C. Examples of the hardened oil include rapeseed hardened oil, soybean hardened oil, palm oil hardened oil, beef tallow hardened oil, palm oil hardened oil, herring oil hardened oil, and the like. Among them, palm oil hardened oil and beef tallow hardened oil are preferable because there is little fear of undissolved residue after heating. Two or more coating organic acids may be used in combination.

  The ratio of the covering organic acid in the food shelf life improver is preferably 1 to 40% by weight, more preferably 2 to 35% by weight, and more preferably 3 to 25% by weight as the ratio of the organic acid in the covering organic acid. Further preferred. For example, when using a covering organic acid having an organic acid content of 30 to 60% by weight, 5 to 50% by weight, preferably 7 to 35% by weight, more preferably 10 to 20% by weight may be used as the covering organic acid. . When the ratio of the coating organic acid is less than 1% by weight as the ratio of the organic acid, the storage effect tends to be insufficient, and when it exceeds 40% by weight, the acid odor and discoloration suppressing effect is insufficient, and the taste of food Tend to affect quality and flavor.

  Moreover, the food shelf life improving agent of the present invention may contain an amino acid. Examples of amino acids that can be used include alanine, glycine, glutamic acid, sodium glutamate, cystine, betaine and the like. Among these, glycine is preferable in terms of storage effect. Two or more amino acids may be used in combination.

  The proportion of amino acids in the food shelf life improver is preferably 5 to 60% by weight, more preferably 7 to 40% by weight, and even more preferably 10 to 20% by weight. When the proportion of amino acids is less than 5% by weight, the storage effect tends to be insufficient, and when it exceeds 60% by weight, the effect of suppressing acid odor and discoloration is insufficient, affecting the taste quality and flavor of food. Tend.

  Furthermore, the food shelf life improving agent of the present invention may contain an inorganic acid and / or an inorganic acid salt in addition to the organic acid, organic acid salt and amino acid. The inorganic acid and / or inorganic acid salt is preferably used in place of the organic acid, organic acid salt and amino acid. Examples of usable inorganic acid and inorganic acid salt include phosphoric acid, phosphate, polymerized phosphoric acid, polymerized phosphate, and the like.

  The food shelf life improving agent of the present invention may further contain components such as glycerin fatty acid ester and sucrose fatty acid ester as long as the taste quality and flavor of the target food are not affected. The proportion of these components varies depending on the food, but is generally about 0.05 to 0.1% by weight.

  The production of the food shelf life enhancer of the present invention does not require any special operation, and the highly branched cyclic dextrin and acids may be mixed within the above range.

  The manufactured food shelf-life improving agent may be added to the food as it is. The addition amount with respect to foodstuffs is 0.3-2.0 weight part with respect to 100 weight part of object foodstuffs, Preferably it is 0.5-1.5 weight part, More preferably, it is 0.6-1.2 weight part.

  The food to which the shelf life improving agent for food and the shelf life improving method of the present invention can be applied is not particularly limited, and can be applied to any food that undergoes a heating process or not. In particular, the preparation and method of the present invention include fish products such as kamaboko, chikuwa, hanpen, fish sausage, croquettes, tonkatsu, fried chicken, fried food such as fried fish, fried chicken, hamburger, meat dumplings, dumplings, shumai, sausage, etc. It is suitable for foods that have undergone a heating process, such as Japanese beef dishes such as castella, sponge cake, and buns.

  Hereinafter, the present invention will be further described by examples.

Examples 1-3, Reference Example 1 and Comparative Examples 1-2
(sensory test)
Method Each formulation shown in Table 1 was prepared, and 20% by weight was added to the flour (wheat flour), and 2% by weight was added to the batter liquid (a mixture of flour and water in a ratio of 1 to 3). Next, white fish was cut into about 20 g, applied in the order of flour and batter liquid, and finally added with bread crumbs (no formulation added) was frozen at −20 ° C. to produce frozen white fish fries. The resulting white fish fry contained about 1% by weight of each preparation. Next, the frozen white fish fried was placed in an oil tank at 175 ° C. and oiled for 3 minutes, and then allowed to cool at room temperature to obtain a white fish fried. The white fish fry after cooling was put in a sterile bag and stored in a 10 ° C. incubator, and a sensory test was performed 24 hours later. The sample was heated for 45 seconds in a microwave oven (600 W) and then subjected to inspection. The sensory test was performed by evaluating the acid odor based on the following evaluation criteria, with no additive added as a control.
Acid odor +: Equivalent ±: Slight acid odor −: Strong acid odor

Results The white fish fry to which the shelf life improving agent of the present invention was added had suppressed acid odor and had a taste similar to that of the additive-free product. The results are shown in Table 2.
Sensory test results (additive-free product comparison)

(Bacteria test)
Method White fish fries were produced in the same manner as in the sensory test described above, stored in a thermostatic chamber at 30 ° C., and tested for bacteria by sampling after 0 hours, 38 hours, and 48 hours, respectively. As a test stock solution, 10 g from one sample was collected, diluted 5 times with sterilized physiological saline, and then subjected to crushing treatment.

Results The white fish fry to which the shelf life improving agent of the present invention was added had a small number of bacteria after 48 hours, and the formulation of the present invention was shown to have a longer shelf life improving effect than the formulation of the comparative example. The results are shown in Table 3.
Bacteria test results

Reference Example 2 and Comparative Example 3
Method A mixture of 40 g minced meat (mixed pork, chicken and cow) with 0.6% by weight monosodium fumarate and 0.8% by weight cluster dextrin was spread on a plastic petri dish having a diameter of 9 cm. The petri dish was covered and stored at 25 ° C., and after 10 minutes, 15 minutes, 20 minutes, 25 minutes, and 30 minutes, the presence or absence of discoloration was visually observed. In addition, as a comparative example, the same minced meat as in Reference Example 2 with addition and mixing of 0.6% by weight of sodium monofumarate was also observed under the same conditions. In addition, an additive-free product was used as a control, and the evaluation criteria were as follows.
Evaluation criteria +: Same as control ±: Slightly discolored compared to control −: Significantly discolored compared to control

result
Discoloration of the minced meat to which the food shelf life improver of Reference Example 2 was added was suppressed compared to the minced meat of Comparative Example 3 to which only the organic acid salt was added. The results are shown in Table 4.

Claims (6)

Highly branched cyclic dextrin , 10 to 30 % by weight, sodium acetate and sodium gluconate as a total of 20 to 80 % by weight , fumaric acid coated with hardened oil, and fumaric acid content 30 to 60% % in which a coating of fumaric acid food shelf life improvers having containing 10 to 20 wt%, shelf life extender is intended to be added before the heating step with respect to food through the heating step during or after production Agent.   The shelf life improving agent according to claim 1, further comprising an amino acid. The shelf life improving agent according to claim 2, wherein the amino acid is alanine and / or glycine. A heating process during or after production , wherein the shelf life improver according to any one of claims 1 to 3 is added to the food that undergoes a heating process during or after production, before the heating process. To improve the shelf life of foods that have passed through. A food that is subjected to a heating step at the time of manufacture or after manufacture , wherein the shelf life improving agent according to any one of claims 1 to 3 is added to the food before the heating step. , Food. The food according to claim 5 , which is a marine product, a fried food, a meat dish, a Japanese confectionery, or a Western confectionery.