JP5922396B2 - Food life improvement agent and processed food containing the food life improvement agent - Google Patents

Description

  The present invention relates to a food shelf life improver having an excellent bacteriostatic effect without impairing the flavor of the food, and a processed food containing the food shelf life improver.

  In recent years, the so-called “meal” has been established as a lifestyle to buy lunch boxes, rice balls, side dishes, etc. sold at supermarkets and convenience stores, etc. It has increased.

  In many cases, processed foods manufactured in the food industry or the like are added with a shelf life improver for food that can reduce the number of bacteria in the food for a short period of time in order to prevent spoilage caused by microorganisms.

  For example, it contains lysozyme, glycine, sodium acetate and adipic acid (Patent Document 1), lactic acid, citric acid or malic acid, sodium lactate or sodium citrate, sodium acetate, glycine and water. A thing (patent document 2) etc. are known as a side dish or a rice shelf-life improving agent. In addition, a method for preventing the growth of food poisoning bacteria by reducing the pH of cooked rice to 4.6 or lower using phytic acid (Patent Document 3), a chitosan degradation product having a bacteriostatic effect against lactic acid bacteria, ferulic acid, glycine and alanine Is also known (Patent Document 4). Furthermore, a method for improving fading suppression and preservability by treating boiled vegetables with a solution containing egg white peptide, sodium ascorbate and sodium acetate is also known (Patent Document 5).

Japanese Patent No. 3328457 Japanese Patent No. 4467921 JP 2011-101605 A JP 2011-92018 A Japanese Patent No. 4106399

  The conventional shelf life improver for food can maintain the flavor of food, but has a weak bacteriostatic effect or strong bacteriostatic effect, but has the disadvantage of impairing the flavor of food, maintaining the flavor of freshly prepared food, and There has been no food shelf life improving agent that achieves a bacteriostatic effect that suppresses the growth of microorganisms. For this reason, in the processed food industry such as the prepared food industry, there has been a demand for a food shelf life improving agent that does not impair the flavor of food and has a high bacteriostatic effect.

  Then, this invention is providing the food-use shelf-life improver which has the outstanding bacteriostatic effect, without impairing the flavor of the freshly prepared food, and the processed food containing this food-use shelf-life improver.

  As a result of diligent studies to solve the above problems, the present inventors have found that a food shelf life improver containing an antioxidant, phytic acid, and an organic acid other than phytic acid, or a salt or amino acid thereof, The present invention has been completed by finding that it has an excellent bacteriostatic effect without impairing the flavor.

  That is, the present invention contains an antioxidant, phytic acid, an organic acid other than phytic acid, or a salt or amino acid thereof, and includes a food shelf life improver and the food shelf life improver. To provide processed foods.

  The food shelf life improver of the present invention is used for prepared foods such as boiled foods, grilled foods and fried foods, cooked rice such as gomoku rice, etc., and has excellent bacteriostatic properties without sacrificing the fresh flavor of these processed foods. In addition, the preservability of food can be improved. In addition, the processed food to which the food shelf life enhancer is added can suppress the growth of microorganisms without impairing the flavor of the food, and thus can maintain the fresh flavor.

  An embodiment of the present invention will be described. The food shelf life improving agent according to the present embodiment contains an antioxidant, phytic acid, and an organic acid other than phytic acid, or a salt or amino acid thereof.

  The antioxidant in the present embodiment is not particularly limited as long as it is a conventionally known antioxidant for food, but ascorbic acid, erythorbic acid, and the like from the viewpoint of achieving both maintenance of flavor and bacteriostatic action. Salts and ferulic acid are preferred.

  When the content of the antioxidant is less than 0.1% by weight, it is difficult to maintain the flavor of the food, and the bacteriostatic effect is low. On the other hand, when the content exceeds 10% by weight, the taste of the food is sour and pungent. Is preferably 0.1 to 10% by weight.

  The phytic acid in this embodiment will not be specifically limited if it is conventionally known phytic acid. In addition, phytic acid means myo-inositol 1,2,3,4,5,6-hexaphosphate (myo-inositol-1,2,3,4,5,6-hexaphosphate), cereals and beans Is included in many. A metal salt in which calcium and magnesium are bound to phytic acid is called phytin.

  When the content of the phytic acid is less than 0.1% by weight, it is difficult to maintain the flavor of the food, and the bacteriostatic effect is low. When the content of phytic acid exceeds 10% by weight, the sourness accompanying the decrease in pH becomes the flavor of the food. In order to influence, 0.1 to 10 weight% is preferable.

  The organic acid other than phytic acid in the present embodiment or a salt thereof is not particularly limited as long as it is a conventionally known organic acid other than phytic acid or a salt thereof, but both the maintenance of flavor and the bacteriostatic action are compatible. From the viewpoint, acetic acid, lactic acid, citric acid, fumaric acid, malic acid, gluconic acid, glucono delta lactone, and salts thereof are preferable.

  If the content of organic acids other than phytic acid or salts thereof is less than 2% by weight, it is difficult to maintain the flavor of the food, and the bacteriostatic effect is low. If it exceeds 95% by weight, the flavor of the food is affected. In order to give, 2 to 95 weight% is preferable and 10 to 80 weight% is more preferable.

  The amino acid in the present embodiment is not particularly limited as long as it is a conventionally known amino acid, but glycine and alanine are preferable from the viewpoint of achieving both maintenance of flavor and bacteriostatic action.

  If the content of the amino acid is less than 1% by weight, it is difficult to maintain the flavor of the food, and the bacteriostatic effect is low. If it exceeds 95% by weight, the flavor of the food is affected. Is preferred.

  The shelf life improver for food according to the present embodiment can contain other food materials and food additives as long as the maintenance of the flavor of the food and the bacteriostatic action are not hindered.

  The preparation method of the food shelf life improving agent of the present embodiment is not particularly limited, and a predetermined raw material may be mixed.

  The food shelf life enhancer of the present embodiment is difficult to maintain the flavor of food when added in an amount of less than 0.1% by weight, and the bacteriostatic effect is low. In order to affect the flavor of food, 0.1 to 5% by weight is preferably added. Moreover, the addition method is not particularly limited.

  The food to which the shelf life improver for food of the present embodiment is added is not particularly limited. For example, boiled foods, grilled foods, fried foods, steamed foods, stir-fried foods, boiled foods, seasoned foods, salads, and other cooked rice such as gomoku rice Etc.

  EXAMPLES The present invention will be described more specifically with reference to examples below, but the present invention is not limited thereto.

1. Hamburg 6g milk, 6g whole egg, 0.25g salt and 0.11g pepper were put in a container, 0.46g of various preparations with the ingredients shown in Table 1 were added, mixed well, and 50% sautéed onion 11.45 g, 46.5 g minced meat and 3.83 g bread crumb were added and further mixed. Next, this dough was molded, baked in an oven at 180 ° C. for 13 minutes, and then the rough heat was removed in the refrigerator. This was put in the container for lunch, and was hold | maintained at 25 degreeC (Example 1 and Comparative Examples 1-4). The case where no preparation was added was used as a control.

  The number of general viable bacteria in the sample was measured daily by a plate culture method using a standard agar medium according to a conventional method. In addition, the taste was evaluated by eating five skilled sensory inspectors at the end of the test. The evaluation was performed by a scoring method. That is, 5 points when the sample does not change the flavor of the first day, 4 points when the flavor drops slightly from the first day, 3 points when the flavor drops slightly from the first day, 2 points when the flavor drops significantly from the first day, 2 points on the first day The case where there is no flavor is 1 point, the case where the average score by 5 sensory inspectors is 5 to 4.5 points is “not different from the flavor of the first day”, the case of 4.4 to 3.5 points is “ The case where the flavor dropped slightly from the first day, 3.4 to 2.5 points was evaluated as “the flavor dropped considerably from the first day”, and the case of 2.4 points or less was evaluated as “no flavor on the first day”. These results are shown in Table 2.

  As shown in Table 2, in the case of Example 1, compared with Comparative Examples 1 to 4 and the control, the number of general viable bacteria was as low as less than 10 CFU / g even after 3 days of production. No proliferation was observed. Moreover, about the flavor of a hamburger, in the case of Example 1, the flavor of the hamburger 3 days after manufacture was the same as the date of manufacture (the first day), whereas in the case of Comparative Examples 1 to 4 and the control, the flavor was deteriorated. It was. In particular, in the case of Comparative Example 1 and the control, there was a rotting odor.

2. Fried chicken 1% by weight of various preparations composed of the ingredients shown in Table 3, 17% by weight of soy sauce, 4% by weight of sake, 2% by weight of salt, 4% by weight of sugar, 2% of grated ginger, 0.07 grated garlic Chicken thigh meat cut into pieces of about 25 g per piece was dipped in a marinade consisting of 6% by weight and 69.93% water, and kept in a refrigerator for 3 hours. Next, chicken thighs were soaked in marinated liquid at about 30% by weight of deep-fried deep-fried flour (manufactured by Showa Sangyo Co., Ltd.) water-soluble at a water addition rate of 110% by weight. This was battered with a batter solution, fried at about 170 ° C. for 5 minutes, and then removed from the rough heat in a refrigerator. This was put in the container for lunch, and was hold | maintained at 25 degreeC (Example 2 and Comparative Examples 5-8). The case where no preparation was added was used as a control.

  Regarding the general viable count and flavor of the sample, It investigated similarly. The appearance was evaluated by visual observation when evaluating the flavor. These results are shown in Table 4.

  As shown in Table 4, in the case of Example 2, compared to Comparative Examples 5 to 8 and the control, even after 3 days of production, the number of general viable cells showed a low value of less than 10 CFU / g. No proliferation was observed. Moreover, about the flavor of the deep-fried food, in the case of Example 2, the flavor of the deep-fried food 3 days after manufacture was the same as that on the manufacturing date (first day), whereas in the case of Comparative Examples 5 to 8 and the control, the flavor was deteriorated. Was. In particular, in the cases of Comparative Examples 5 and 6 and the control, the deep-fried flavor disappeared. On the other hand, in the case of Example 2, the appearance of fried chicken after 3 days of manufacture was the same as the date of manufacture (first day), whereas in the case of Comparative Examples 5 and 6 and the control, a sticky phenomenon indicating rot. (Net) was observed.

3. Meat potato 80g, carrot 15g, onion 15g, sliced meat 20g, sugar 2g, soy sauce 4g, salt 0.1g and water 60g are put into a pan, and various preparations shown in Table 5 with respect to these ingredients 0.7% by weight After heating at 90 ° C. for 30 minutes, the crude heat was removed in the refrigerator. This was put in the container for lunch, and was hold | maintained at 25 degreeC (Example 3 and Comparative Examples 9-12). The case where no preparation was added was used as a control.

  Regarding the general viable count and flavor of the sample, Was measured in the same manner. Further, the appearance was evaluated by visual observation when evaluating the flavor. These results are shown in Table 6.

  As shown in Table 6, in the case of Example 3, compared with Comparative Examples 9 to 12 and the control, the number of general viable cells was as low as less than 10 CFU / g even after 2 days of production, No proliferation was observed. Moreover, about the flavor of meat potato, in the case of Example 3, the flavor of meat potato after 2 days of manufacture was the same as the date of manufacture (first day), whereas in the case of Comparative Examples 9 to 12 and the control, the flavor was deteriorated. It was. In particular, in the case of Comparative Example 9 and the control, there was a rotting odor. On the other hand, in the case of Example 3, the appearance of meat potato 2 days after production was the same as the date of production (first day), whereas in Comparative Example 9 and the control, the stickiness (neto) showing the decay phenomenon. Was observed.

4). Chicken five-meat rice Dried shiitake mushrooms that were dipped in 60 g of water, 50 g of chicken, 20 g of carrot, 20 g of burdock burdock, 35 g of bamboo shoots, and 5 g of ginger were each finely cut into ingredients for chicken five-meat rice. Moreover, after adding 15g of sake, 15g of soy sauce, and 15g of main mirin to 140g of soup stock, this was boiled in the pan. Ingredients for chicken gomoku rice were put into this soup stock and boiled for 10 minutes while taking ash juice over medium heat, and then the broth and ingredients were separated. On the other hand, after immersing 1 unit of raw rice in water for 15 minutes after washing, the soaked rice was drained with a sieve, and the soaked rice, 40 g of boiled juice, and 230 g of water were placed in a kettle. After adding 0.8% by weight of various preparations shown in Table 7 to fresh rice, rice was cooked with an electric rice cooker. Moreover, after cooking, after cooking for 10 minutes, the cooked rice and ingredients were mixed well. After removing the rough heat in the refrigerator, this was put in a lunch box and kept at 25 ° C. (Example 4 and Comparative Examples 13 to 15). The case where no preparation was added was used as a control.

  Regarding the general viable count and flavor of the sample, Was measured in the same manner. These results are shown in Table 8.

  As shown in Table 8, in the case of Example 4, the number of general viable bacteria was as low as 1.0 × 10 CFU / g even after 3 days of manufacture, compared with Comparative Examples 9 to 12 and the control, Almost no growth of general bacteria was observed. Moreover, about the flavor of chicken 5 eyes rice, in the case of Example 4, the flavor of chicken 5 eyes rice 3 days after manufacture was the same as that on the manufacturing date (first day), whereas in the case of Comparative Examples 13 to 15 and the control Was deteriorated. In particular, there was a rotting odor in the control case.

Claims (3)

An antioxidant,
Phytic acid,
It contains an organic acid other than phytic acid or a salt thereof or an amino acid,
A food shelf life improver ,
The antioxidant is ferulic acid,
The organic acid other than phytic acid or a salt or amino acid thereof is at least one selected from the group consisting of acetic acid, sodium acetate, glycine, gluconic acid, and lactic acid.
A shelf life improver for food . The content of the antioxidant is 0.1 to 10% by weight, the content of the phytic acid is 0.1 to 10% by weight, and the content of an organic acid other than phytic acid or a salt thereof is 2 to 95% by weight. Alternatively, the content of the amino acid is 1 to 95% by weight,
The shelf life improving agent for foods according to claim 1 . Processed food containing the food shelf life improving agent according to claim 1 or 2 .