JP5857345B2 - Antibacterial agent - Google Patents

Description

  The present invention relates to an antibacterial agent which does not contain alum and has an expanding action.

  Food expanding agents such as baking powder have an expanding action of expanding bread and confectionery dough in a sponge-like manner. The expansion agent consists of a gas generating base (bicarbonate, sodium carbonate, ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride, etc.) and acidic substances (inorganic acids such as alum, organic acids such as fumaric acid). Reacts to generate carbon dioxide and ammonium gas.

  Alum is widely used as an acidic substance, but alum has a unique astringent taste, and in recent years, there is an increasing need for an expansion agent that does not contain alum. Various organic and inorganic acids have been tried to replace alum. In addition, in order to control the gas generation and appropriately maintain the pH, state, flavor, etc. of the dough, a method of coating either a gas generating base or an acidic substance with hardened oil or the like has been developed (patent) Literatures 1-4). In these methods, a powdery gas generating base or an acidic substance is used.

  On the other hand, various preservatives and antibacterial agents are added to bread and confectionery in order to extend the storage period. These additives need to be used with caution because they may affect the state of the dough, flavor, gas generation by the expansion agent, and the like. Patent Document 5 describes a food additive coating preparation for suppressing elution of a food additive, and is obtained by coating a sodium acetate preparation containing acetic acid used as a sour agent and a pH adjuster with hardened fats and oils. Coating formulations are described.

JP-A-52-154562 JP 2000-333591 A JP 2004-313185 A JP 2011-67195 A JP 2011-72308 A

  An object of this invention is to provide the antibacterial agent which does not contain alum and has a swelling action.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have combined a coated acetic acid obtained by coating acetic acid with hardened oil and fat and a gas generating base, thereby containing no alum and expanding. The present inventors have found that an antibacterial agent having an action can be provided and completed the present invention.

  The present invention provides an antibacterial agent that does not contain alum and has an expanding action, and contains a coated acetic acid obtained by coating powdered acetic acid with hardened oil and fat and a gas generating base.

  In one embodiment, melting | fusing point of the said hardened fats and oils is 50 to 80 degreeC.

  In one embodiment, the said coat acetic acid is contained in the ratio of 30-70 mass parts with respect to 100 mass parts of said antibacterial agents.

  In one embodiment, the said gas generating base is contained in the ratio of 10-50 mass parts with respect to 100 mass parts of said antibacterial agents.

  The present invention also provides a food containing the antibacterial agent.

  In one embodiment, the said antibacterial agent is mix | blended so that it may become the said coated acetic acid 0.1-10 mass parts with respect to 100 mass parts of wheat flour.

  According to the present invention, an antibacterial agent that does not contain alum and has an expanding action can be provided. The antibacterial agent that does not contain alum of the present invention and has an expanding action can maintain the pH of the dough in an appropriate range without ionizing acetic acid by using coated acetic acid. Does not cause. In addition, when baking the dough, the coating agent dissolves only when the dough is heated, and the released acetic acid quickly reacts with the gas generating base to generate carbon dioxide, thus generating a sufficient amount of gas. In addition, a food without acidity can be provided. Furthermore, since it has an expansion effect without using alum, it is possible to provide a tasty food without astringency unique to alum.

It is a photograph of the steamed bread photographed 4 days after mold inoculation (Test Example 2). It is a photograph which shows the inner layer after sponge cake baking (Test Example 3). It is the photograph of the chiffon cake photographed 6 days after mold inoculation (Test Example 4).

  The antibacterial agent which does not contain alum of the present invention and has an expanding action contains coated acetic acid obtained by coating powdered acetic acid with hardened fats and oils. In the present invention, powdered acetic acid refers to a powdery substance containing acetic acid and acetate. Acetic acid is not particularly limited, and examples include acetic acid, glacial acetic acid, brewed vinegar, and a mixture thereof. The acetate is not particularly limited, and examples thereof include sodium acetate, calcium acetate, potassium acetate, and a mixture thereof. Preferably, it is sodium acetate. The amount of acetic acid contained in the powdered acetic acid is not particularly limited, but is preferably 20 to 42 parts by mass, more preferably 30 to 42 parts by mass when the acetate is sodium acetate. When the amount is less than 20 parts by mass, the swelling action and the antibacterial effect are insufficient. When it is more than 42 parts by mass, powdered acetic acid cannot be obtained. Powdered acetic acid is obtained by mixing acetic acid and acetate. For example, it can be obtained by spraying liquid acetic acid on powdered acetate. Powdered acetic acid may further contain an excipient such as dextrin.

  The coated acetic acid of the present invention is obtained by coating powdered acetic acid with hardened fats and oils. In this invention, hardened fats and oils means fats and oils which are solid at normal temperature. Hardened fats and oils are generally obtained by a method in which oils and fats such as vegetable oils containing a large amount of unsaturated fatty acids such as oleic acid and linoleic acid are hydrogenated using a catalyst such as nickel.

  Oils and fats used for hydrogenation are not particularly limited, and examples thereof include rapeseed oil, palm oil, soybean oil, cottonseed oil, corn oil, beef tallow, lard, and wax. Rapeseed oil, palm oil and soybean oil are preferred, and rapeseed oil is more preferred. Although it does not specifically limit as melting | fusing point of hardened oil and fat, Preferably it is 50-80 degreeC, More preferably, it is 60-75 degreeC.

  The method for coating powdered acetic acid with hardened oil and fat is not particularly limited, and examples thereof include a method described in Patent Document 5 and a method described in JP-A-5-146661. The method described in Patent Document 5 is preferable.

  It does not specifically limit as quantity of the hardened oil used for coating, It is 5-80 mass parts normally with respect to 100 mass parts of powdered acetic acid, Preferably it is 15-50 mass parts. That is, the amount of the hardened oil / fat contained in the coated acetic acid is usually 4.7 to 44.4 parts by mass, preferably 13 to 33.3 parts by mass with respect to 100 parts by mass of the coated acetic acid.

  The coated acetic acid may contain a surfactant, an emulsifier, and a production agent. It does not specifically limit as surfactant and an emulsifier, For example, sorbitan fatty acid ester, sucrose fatty acid ester, glycerol fatty acid ester is mentioned. It does not specifically limit as a manufacturing agent, For example, a particulate silicon dioxide is mentioned. The amount of the surfactant, the emulsifier, and the production agent contained in the coated acetic acid is not particularly limited, and is usually 1 to 40 parts by mass, preferably 10 to 30 parts by mass with respect to 100 parts by mass of the coated acetic acid. . A surfactant, an emulsifier, and a production agent are used by mixing powdered acetic acid with hardened oil and fat when coating with hardened oil and fat.

  The amount of coat acetic acid contained in the antibacterial agent that does not contain alum of the present invention and has an expanding action is not particularly limited, but considering the reaction equivalent required for the expanding action, 100 parts by mass of the antibacterial agent The amount is preferably 30 to 70 parts by mass, more preferably 40 to 60 parts by mass.

  The antibacterial agent which does not contain alum of the present invention and has an expanding action contains a gas generating base. The gas generating base is not particularly limited, and examples thereof include sodium bicarbonate, sodium carbonate, ammonium carbonate, ammonium hydrogen carbonate, and ammonium chloride. Baking soda is preferable.

  The amount of the gas generating base contained in the antibacterial agent that does not contain alum of the present invention and has an expanding action is not particularly limited, but considering the reaction equivalent necessary for the expanding action, the antibacterial agent 100 Preferably it is 10-50 mass parts with respect to a mass part, More preferably, it is 20-40 mass parts.

  The antibacterial agent which does not contain alum of the present invention and has an expanding action may contain other additives. The antibacterial agent which does not contain alum of the present invention and has an expanding action can be obtained by mixing a gas generating base, coated acetic acid and an additive.

  The food containing the antibacterial agent that does not contain alum of the present invention and has an expanding action is not particularly limited. For example, breads such as bread and confectionery bread, steamed cakes, steamed bread, steamed food such as Chinese bun , Fried confectionery such as donuts, muffins, sponge cakes, baked confectionery such as shoe skin, fried foods such as tempura, side dishes such as okonomiyaki and takoyaki, marine products such as hampen, meat storage such as hamburg Examples include processed products.

  The amount of the antibacterial agent that does not contain alum of the present invention and has an expanding action is not particularly limited, but the coated acetic acid is preferably 0.1 to 10 parts per 100 parts by weight of flour. Part by mass, more preferably 0.3 to 5 parts by mass. When the amount is less than 0.1 parts by mass, the expansion action and the antibacterial effect are insufficient. When the amount is more than 10 parts by mass, the taste, flavor and texture of the food are deteriorated.

  The antibacterial agent that does not contain alum of the present invention and has an expanding action, when heated to near the melting point of the hardened fats and oils on the surface of the coated acetic acid, the fats and oils are dissolved, and the powdered acetic acid is passed through the moisture in the food It reacts with a gas generating base such as baking soda, the main agent, and generates carbon dioxide abruptly. Carbon dioxide expands the food, and acetic acid and sodium acetate exert antibacterial effects.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited by these Examples.

Example 1
As a coated acetic acid, a mixed powder of acetic acid and sodium acetate (acetic acid: sodium acetate = 42: 58 (mass ratio)) is rapeseed extremely hardened oil (melting point 67 ° C .; main component: triacylglycerol) and sorbitan fatty acid ester (melting point 53 ° C.). ) (Mixed powder: rapeseed extremely hardened oil = 68: 32 (mass ratio)). 60 parts by mass of the coated acetic acid, 25 parts by mass of baking soda and 15 parts by mass of corn starch were mixed to obtain baking powder (coated acetic acid BP).

(Test Example 1: Gas generation characteristics)
The gas generation characteristics of the coated acetic acid BP obtained in Example 1 were compared with the existing baking powder (BP). As the existing BP, ace baking powder O mark (hereinafter referred to as O mark) and top baking powder orange ace (hereinafter referred to as orange ace) manufactured by Okuno Pharmaceutical Co., Ltd. were used. O mark is baking powder that contains 35 parts by weight of baked alum and 40 parts by weight of baking soda, generates gas in the latter half of heating (slow effect), and can increase the product volume. Orange Ace contains 26 parts by weight of baked alum and 27 parts by weight of baking soda, is slow to long lasting, has high stability, has little wiping of dough, and loses gas even when left at 40 ° C. Baking powder that can be minimized. Table 1 shows the results of measuring the amount of gas generated from 4 g of each baking powder in each temperature zone.

  As apparent from Table 1, the amount of generated gas gradually increased with the temperature rise in the existing BP, whereas the coated acetic acid BP hardly generated gas up to 50 ° C., and was 55 ° C. to 60 ° C. A feature of generating gas rapidly was observed. With coated acetic acid BP, it can be said that there is little waste of gas generation at 40 ° C. or less, which is not involved in confectionery swelling.

(Test Example 2: Mold inoculation test on steamed bread)
The antibacterial effect of the coated acetate BP obtained in Example 1 was examined by a mold inoculation test on steamed bread. As a comparative control BP, a top baking powder Bakeman (hereinafter referred to as Bakeman) manufactured by Okuno Pharmaceutical Co., Ltd. was used. Bakeman contains 19 parts by weight of baked alum and 28 parts by weight of baking soda, and is a slow to long-lasting baking powder.

  In order to prepare steamed bread, materials other than water were mixed and sieved according to the blending ratios in Table 2. Water was added to this mixture and mixed at a low speed for 1 minute using a vertical mixer (beater). 70 g of the obtained dough was filled into a mold, steamed with strong steam for 12 minutes, and allowed to cool to obtain steamed bread.

The resulting steamed bread was then inoculated with 10 spots of a mold spore suspension (black Aspergillus niger, Penicillium sp.) Adjusted to 1 × 10 ³ / ml, The mold was stored at 0 ° C., and mold growth was visually observed. The results are shown in Table 3 and FIG.

  As is apparent from Table 3 and FIG. 1, for both black koji mold and Penicillium mold, the growth of mold was observed after 4 days in the steamed bread prepared using Bakeman, whereas coated acetate BP was added. Mold growth was observed after 7 days in the steamed bread prepared. Coated acetate BP was able to suppress the growth of mold for 3 days compared to Bakeman.

  The flavor and bread making property of the obtained steamed bread were evaluated. The flavor was evaluated by 20 adults actually eating steamed bread. As the bread-making properties, the dough physical properties and dough sagging during the bread preparation process were evaluated. The results are shown in Table 4.

  As is clear from Table 4, the steamed bread prepared using the coated acetic acid BP was superior in flavor and equivalent in bread-making property compared to the steamed bread prepared using the Bakeman.

(Test Example 3: Sponge cake after baking and storage test)
The swelling action and antibacterial effect of the coated acetate BP obtained in Example 1 were examined by preparing a sponge cake. As a comparative control BP, ace baking powder (hereinafter referred to as ace BP) manufactured by Okuno Pharmaceutical Co., Ltd. was used. Ace BP contains 35 parts by mass of baked alum and 39 parts by mass of baking soda, and is a slow-acting baking powder. Top Unic D (Okuno Pharmaceutical Co., Ltd.) is a foaming agent for sponge fabrics mainly composed of glycerin fatty acid ester and sucrose fatty acid ester.

  In order to prepare a sponge cake, all ingredients were added according to the blending ratio in Table 5 and mixed at high speed for 2 to 3 minutes using a whipper (dough specific gravity: about 0.5 g / mL). 120 g of the obtained dough was filled in a cake mold having a diameter of 12 cm and baked at 170 ° C. for 30 minutes. The state after firing is shown in Table 6 and FIG.

  As is apparent from Table 6 and FIG. 2, the properties of the sponge cake prepared using the coated acetate BP are the properties of the sponge cake prepared using the ace BP in terms of dough specific gravity, height, width, pH, and internal state. It was equivalent.

  Next, the obtained sponge cake was stored at 30 ° C. for 10 days, and the occurrence of mold was visually observed. The results are shown in Table 7.

  As is apparent from Table 7, mold formation was observed after 8 days in the sponge cake prepared using ACE BP, whereas the sponge cake prepared using coated acetate BP was stored for 10 days. No mold was observed.

  Table 8 shows the results of evaluation of the flavor and bread-making properties of the sponge cake obtained.

  As is apparent from Table 8, the sponge cake prepared using the coated acetate BP was superior in flavor and equivalent in bread making compared to the sponge cake prepared using ace BP.

(Test Example 4: Chiffon cake storage test 1)
The antibacterial effect of the coated acetate BP obtained in Example 1 was examined by preparing a chiffon cake. Ace BP was used as a comparative control BP.

  In order to prepare a chiffon cake, eggs, top unic D, and water were added according to the blending ratio in Table 9 and mixed for 30 seconds at low speed and then for 3 minutes at high speed. Raw materials other than liquid fats and oils were added to this mixture and mixed for 2 minutes at low speed and then for 2 to 4 minutes at high speed. Liquid oil was added to this mixture and mixed at low speed for 2 to 3 minutes (dough specific gravity: 0.375 to 0.377 g / mL). 120 g of the obtained dough was filled in a 12 cm diameter sponge cake mold, baked at 170 ° C. for 30 minutes, and allowed to cool to obtain a chiffon cake.

The resulting chiffon cake was then inoculated with 10 spots of a mold spore suspension (black koji mold) adjusted to 1 × 10 ³ / ml and stored at 25 ° C. for 7 days. Growth was observed. The results are shown in Table 10 and FIG.

  As can be seen from Table 10 and FIG. 3, the chiffon cake prepared with ace BP showed sporulation in all spots after 5 days, whereas the chiffon cake prepared with coated acetate BP had about 2 days. The generation of mold could be suppressed.

  Table 11 shows the results of evaluation of the flavor and bread-making properties of the obtained chiffon cake.

  As is clear from Table 11, the chiffon cake prepared using the coated acetate BP was superior in flavor and equivalent in bread making compared to the chiffon cake prepared using ace BP.

(Test Example 5: Chiffon cake storage test 2)
The antibacterial effect of the coated acetate BP obtained in Example 1 was examined by preparing a chiffon cake. Ace BP was used as a comparative control BP. Moreover, Ace BP and an antibacterial agent (Okuno Pharmaceutical Co., Ltd. product KS-TOP) were used together. The test area was set as follows.

Test Zone A Coat acetate BP
Test Zone B Ace BP
Test Zone C Ace BP + KS-TOP

  KS-TOP is an antibacterial agent having a pH adjusting function, and contains 70 parts by mass of sodium acetate and an organic acid.

  In order to prepare the chiffon cake, eggs, top unic D, and water were added according to the blending ratio in Table 12, and mixed at low speed for 30 seconds and then at high speed for 3 minutes. Raw materials other than liquid fats and oils were added to this mixture and mixed at low speed for 2 minutes and then at high speed for 2 to 4 minutes (dough specific gravity: 0.32 to 0.34 g / mL). Liquid oil was added to this mixture and mixed at low speed for 2 to 3 minutes (dough specific gravity: 0.35 to 0.37 g / mL). 120 g of the obtained dough was filled in a 12 cm diameter sponge cake mold, baked at 170 ° C. for 30 minutes, and allowed to cool to obtain a chiffon cake.

Next, 10 spots of a mold spore suspension (black koji mold) adjusted to 1 × 10 ³ / ml were inoculated into the obtained chiffon cake, and this was stored at 25 ° C. for 6 days. Growth was observed. The results are shown in Table 13.

  As is apparent from Table 13, almost all mold growth was observed after 5 days in the test group B, but mold growth could be suppressed for about one day in the test group A and the test group C.

  Table 14 shows the results of evaluation of the flavor and bread-making properties of the obtained chiffon cake.

  As is clear from Table 14, the test group A was superior to the test group B in flavor, and was equivalent in bread-making property. Moreover, compared with the test area C, it was excellent in flavor and also in bread-making property.

(Comparative Example 1)
Baking powder containing fumaric acid as an acidic substance was prepared according to the blending ratios of Tables 15 and 16 (Coated fumaric acid BP).

(Test Example 6: Antibacterial effect comparison test with fumaric acid)
The antibacterial effect in steamed bread was compared between the coated acetic acid BP obtained in Example 1 and the coated fumaric acid BP obtained in Comparative Example 1. Bakeman was used as a comparative control BP.

  In order to prepare steamed bread, materials other than water were mixed and sieved according to the blending ratio in Table 17. Water was added to this mixture and mixed at a low speed for 1 minute using a vertical mixer (beater). 70 g of the obtained dough was filled into a mold, steamed with strong steam for 12 minutes, and allowed to cool to obtain steamed bread.

Next, 10 spots of a mold spore suspension (black koji mold) adjusted to 1 × 10 ³ / ml was inoculated into the resulting steamed bread, and this was stored at 30 ° C. for 5 days. Growth was observed. The results are shown in Table 18.

  As is apparent from Table 18, spore formation was observed after 3 days in Bakeman, 4 days in steamed bread prepared using coated fumarate BP, and 5 days in steamed bread prepared using coated acetate BP. The coated acetic acid BP was able to suppress the growth of mold for 1 day compared with the coated fumaric acid BP.

  Table 19 shows the results of evaluation of the flavor and bread-making properties of the obtained steamed bread.

  As is clear from Table 19, the steamed bread prepared using the coated acetate BP was superior in flavor and equivalent in bread-making property compared to the steamed bread prepared using the Bakeman. Moreover, compared with the steamed bread prepared using the coated fumaric acid BP, it was superior in flavor and bread-making properties.

(Test Example 7: Preparation of cake donut)
In order to prepare a cake donut using the coated acetic acid BP obtained in Example 1 and the O mark as a comparison, all ingredients were mixed and sieved according to the recipe in Table 20. Water was added to this mixture and mixed for 2 minutes at low speed using a beater. After 15 minutes (bench time), 30 g of the obtained dough was molded using a depositor, one side was fried at 180 ° C. for 55 seconds, and after inversion, it was further fried for 55 seconds. The results of evaluation of the flavor and bread-making properties of the obtained cake donuts are shown in Table 21, and the results of oil absorption are shown in Table 22.

  As is apparent from Tables 21 and 22, the cake donut prepared using the coated acetate BP had the same flavor, bread-making property, and oil absorption as the cake donut prepared using the O mark.

  ADVANTAGE OF THE INVENTION According to this invention, the antibacterial agent which does not contain alum, contains the acidic substance which replaces alum, and has a swelling action can be provided. The antibacterial agent that does not contain alum of the present invention and has an expanding action can maintain the pH of the dough in an appropriate range without ionizing acetic acid by using coated acetic acid. Does not cause. In addition, when baking the dough, the coating agent dissolves only when the dough is heated, and the released acetic acid quickly reacts with the gas generating base to generate carbon dioxide, thus generating a sufficient amount of gas. In addition, a food without acidity can be provided. Furthermore, since it has an expansion effect without using alum, it is possible to provide a tasty food without astringency unique to alum. In addition, since it is not necessary to use the swelling agent and the antibacterial agent separately, it is possible to reduce the cost of food production and to design a formulation that does not interfere with each function.

Claims (6)

  An antibacterial agent which does not contain alum and has a swelling action, and contains a coated acetic acid obtained by coating powdered acetic acid with hardened oil and fat and a gas generating base.   The antibacterial agent of Claim 1 whose melting | fusing point of the said hardened fats and oils is 50 to 80 degreeC.   The antibacterial agent according to claim 1 or 2, wherein the coated acetic acid is contained in a proportion of 30 to 70 parts by mass with respect to 100 parts by mass of the antibacterial agent.   The antibacterial agent according to any one of claims 1 to 3, wherein the gas generating base is contained at a ratio of 10 to 50 parts by mass with respect to 100 parts by mass of the antibacterial agent.   A food containing the antibacterial agent according to any one of claims 1 to 4.   The food according to claim 5, wherein the antibacterial agent is blended so as to be 0.1 to 10 parts by mass of the coated acetic acid with respect to 100 parts by mass of wheat flour.

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