JP6077948B2 - Powdered shelf life improver for food and method for producing the same - Google Patents

Description

  The present invention relates to a method for producing a food shelf life improver used for obtaining a food having excellent storage stability.

  In the current processed food manufacturing, various organic acids are used for the purpose of improving the storage stability of foods, but brewed vinegar mainly composed of acetic acid, one of the organic acids, has long been a food storage stability. It has been used for improvement.

  However, increasing the amount of brewed vinegar added to foods has the disadvantage that the flavor of the food is impaired due to acidity and acid odor and the value of the product is lowered. Therefore, it is not preferable to increase the amount added to enhance the preservation effect. In addition, since brewed vinegar is usually distributed as a liquid, many of the shelf-life improvers containing these are also in the form of liquid preparations, and are used for immersing raw vegetables and the like. However, such liquid preparations need to be measured at the time of use, and have problems in terms of workability.

  On the other hand, proposals have been made to pulverize brewed vinegar and to use powdered vinegar as a food additive.

  Patent Document 1 describes a method for producing powdered vinegar by adsorbing rich brewed vinegar to powdered sodium acetate. However, this production method requires a concentration step for removing water contained in the brewed vinegar, and is not an efficient production method.

  Patent Document 2 discloses powdered vinegar obtained by adsorbing and mixing concentrated brewed vinegar having an acidity of 51% or more to a powder base material such as anhydrous sodium acetate or dextrin, and the acidity of the brewed vinegar is 51. Since the concentration operation to make the content of at least% is essential, efficient production was difficult. Moreover, since concentrated brewed vinegar is used, the acidity and acid odor resulting from acetic acid are strong, and the problems of acidity and acid odor in the final product have not been solved.

  Patent Document 3 discloses a quality improving agent for fish and meat meat products containing brewed vinegar and sodium acetate, and describes that powdered preparation is obtained by using anhydrous sodium acetate as sodium acetate. However, in this method, the progress of solidification is slow, and it takes a long time to solidify to such an extent that it can be pulverized.

  Patent Document 4 discloses a food quality alteration inhibitor containing sodium acetate, acetic acid and diglycerin monofatty acid ester, and describes that powdered preparation is obtained by using anhydrous sodium acetate as sodium acetate. . However, in this method, the diglycerin fatty acid ester needs to be liquefied in advance and cannot be produced efficiently.

  The food preparations described in Patent Documents 1 to 4 are all powder preparations obtained by adsorbing brewed vinegar or acetic acid to anhydrous sodium acetate. However, the powder formulation obtained by the adsorption method has a non-uniform amount of acetic acid adsorbed on each particle, so that the powder segregates during transportation (mixed powder of particles with different particle diameters is separated by vibration). When this occurs, the amount of acetic acid when added to foods is biased, resulting in problems such as insufficient shelf life improvement and increased acidity and acid odor.

  Such a segregation phenomenon of powder has been known for some time, and it is known that separation easily occurs when the particle size ratio of large particles to small particles is 4: 1 or more (Non-patent Document 1).

Japanese Patent Publication No. 41-16117 JP 2006-087389 A JP 61-239865 A Japanese Patent Laid-Open No. 11-2221065

Hosei University Faculty of Engineering Research Report No. 6 (March 1969)

  An object of the present invention is a method for efficiently producing a powdery shelf-life improver for foods that has little effect on the taste quality of food, has a sufficient shelf-life improving effect, and suppresses uneven acetic acid content due to segregation. Is to provide.

  As a result of intensive studies on a method for producing a shelf-life improver for foods containing acetic acid, the present inventors have pulverized acetic acid together with sodium acetate and sucrose fatty acid ester under specific conditions, thereby producing a sour taste and acid odor. The inventors have found that a powder preparation in which acetic acid is uniformly dispersed can be obtained, and the present invention has been completed.

That is, the present invention provides a method for producing a powdery shelf life improving agent for foods (hereinafter, also referred to as “a method for producing a shelf life improving agent of the present invention”) characterized by including the following steps:
(A) A step of heating an anhydrous sodium acetate, an acetic acid aqueous solution and a sucrose fatty acid ester while stirring or kneading them until the product temperature reaches 70 to 100 ° C. to obtain a mixture;
(B) A step of cooling until the product temperature reaches 10 to 40 ° C. while stirring or kneading the mixture obtained in step (A) to obtain a solidified product; and (C) the solidification obtained in step (B). The process of crushing things.

The present invention also relates to a powdery shelf life improver containing sodium acetate, acetic acid and a sucrose fatty acid ester, wherein the proportion of acetic acid contained in the shelf life enhancer satisfies the following formula (I): Provided is a powdery shelf life improver for food (hereinafter also referred to as “a powdered shelf life enhancer of the present invention” or simply “a shelf life enhancer of the present invention”):

Formula (I): | (a)-(b) | ≦ 6 (% by weight)

[Where:
(A) is the proportion (% by weight) of acetic acid contained in a powder having a particle size of 75 μm or less,
(B) is the proportion (% by weight) of acetic acid contained in the powder having a particle size of more than 300 μm,
|| is an absolute value symbol. ]

  The method for producing a powdery shelf life improving agent for food according to the present invention includes the steps (A) to (C) described above, so that the acidity and acid odor are suppressed efficiently and acetic acid is uniform in a short time. It makes it possible to produce a dispersed powdery shelf life improver for food. Hereinafter, each step of the production method will be described.

  Steps (A) and (B) may be performed in the same apparatus, or may be performed in different apparatuses. Steps (A) and (B) may be carried out in a general reaction vessel equipped with a stirrer. However, it is possible to produce in a short time, and powdering is also carried out in the same device. Therefore, it is preferable to use a kneader or the like. As the kneading device, batch type and continuous type kneading devices equipped with a temperature control mechanism such as a jacket can be used. For example, a kneader, a double arm type kneader, a ribbon type mixer, a screw type mixer, a muller type mixing machine. Machine, radial rod type mixer, pin mixer, botata, self-cleaning type mixer, rakai machine, mix muller, multi-mal, wet pan mill, fast kneader, universal mixer, cutter mixer, Shugie mixer, extruder, container Asnieder etc. are illustrated. Among these, what is called a kneader such as a kneader, a double-arm kneader, or a continuous kneader is preferable. For the heating in the step (A) and the cooling in the step (B), it is possible to use a heat exchange medium known in the technical field such as water (hot water), water vapor, air, various heat medium oils, various refrigerant gases. it can. The heat exchange medium to be used is not particularly limited as long as it is compatible with the temperature control mechanism such as the jacket.

  In step (A), all of anhydrous sodium acetate, acetic acid aqueous solution and sucrose fatty acid ester, which are raw materials for the shelf life improver of the present invention, may be initially charged into a reaction vessel or kneading apparatus, and stirring or kneading may be performed. While performing, each component may be added sequentially.

  In the step (A), in order to sufficiently mix the raw materials, heating is performed until the product temperature reaches 70 to 100 ° C. while stirring or kneading. Thereafter, in step (B), in order to sufficiently solidify the mixture obtained in step (A), cooling is performed until the product temperature reaches 10 to 40 ° C. while stirring or kneading. The heating in the step (A) is preferably performed until the product temperature reaches 75 to 95 ° C, and more preferably performed until the product temperature reaches 80 to 90 ° C. The cooling in the step (B) is preferably performed until the product temperature reaches 15 to 35 ° C, and more preferably performed until the product temperature reaches 20 to 30 ° C.

  Step (C) is a step of pulverizing the solidified product obtained in step (B) to obtain a powdery shelf life improving agent having a desired particle size. The obtained powder may be classified (for example, sieved) as necessary. As the pulverizer, various pulverizers known in the technical field can be used, and the pulverizer is not limited thereto, and examples thereof include a jet mill, a pin mill, a ceramic ball mill, a stone mill, and a blender. When a kneader such as a kneader, a double-arm kneader, or a continuous kneader is used as the manufacturing apparatus, the kneading is continued in the same apparatus following the steps (A) and (B). May be pulverized and powdered to obtain a powdery shelf life improver.

  The anhydrous sodium acetate used in the method for producing a shelf life improving agent of the present invention is not particularly limited as long as it can be used for food. For example, it may be commercially available as a food additive. It may be produced by a known method such as dehydration of hydrate.

  The proportion of anhydrous sodium acetate used in the method for producing a shelf life improver of the present invention is preferably 40 to 80% by weight, more preferably 55 to 75% by weight, based on the total amount of the mixture in step (A). Preferably, it is 60 to 70% by weight. When the proportion of anhydrous sodium acetate is less than 40% by weight based on the total amount of the mixture in step (A), it tends to be difficult to obtain a dry powder, and exceeds 80% by weight based on the total amount of the mixture in step (A). In such a case, the effect of improving the shelf life of the food tends to be insufficient.

  The acetic acid aqueous solution used in the method for producing a shelf life improving agent of the present invention is not particularly limited as long as it can be used for food. In one embodiment, the aqueous acetic acid solution is vinegar, and the vinegar may be brewed vinegar or synthetic vinegar. As brewed vinegar, for example, grain vinegar such as rice vinegar and black vinegar, and fruit vinegar such as apple vinegar and grape vinegar can be used, and high acidity brewed vinegar obtained by concentrating these is used. May be.

  The acetic acid aqueous solution used preferably has an acetic acidity of 4 to 25%, more preferably 7 to 20%, and even more preferably 10 to 18%. When the acetic acid degree of the acetic acid aqueous solution is less than 4%, the shelf life improving effect tends to decrease, and when the acetic acid degree exceeds 25%, the sourness and acid odor of the obtained shelf life improving agent tend to become strong. Here, the acetic acidity means a value measured and calculated according to the acidity measurement method defined in Article 4 “Measurement Method” of “Japanese Agricultural Standard of Brewing Vinegar” (Ministry of Agriculture, Forestry and Fisheries).

  In the acetic acid aqueous solution, vinegar may contain an organic acid other than acetic acid, but usually the amount of the organic acid is small and does not contribute to acidity. Therefore, in this specification, the acetic acidity degree (w / v%) measured about the acetic acid aqueous solution (for example, brewing vinegar) is handled as equivalent to the acetic acid concentration (weight%) of this acetic acid aqueous solution.

  In the method for producing a shelf life improving agent of the present invention, the proportion of acetic acid in the mixture of step (A) is preferably 0.01 to 0.11 part by weight relative to 1 part by weight of anhydrous sodium acetate. It is more preferable that it is 03-0.09 weight part, and it is further more preferable that it is 0.05-0.07 weight part. When the proportion of acetic acid is less than 0.01 parts by weight with respect to 1 part by weight of anhydrous sodium acetate, the shelf life improvement effect tends to be insufficient, and when it exceeds 0.11 parts by weight with respect to 1 part by weight of anhydrous sodium acetate, There is a tendency that the sourness and acid odor of the obtained shelf life improver become strong.

  For example, when an acetic acid aqueous solution having an acetic acid degree of 4 to 25% is used, the ratio of the acetic acid aqueous solution in the mixture of step (A) is 0.2 to 0.65 parts by weight with respect to 1 part by weight of anhydrous sodium acetate. The content is preferably 0.25 to 0.6 parts by weight, more preferably 0.3 to 0.55 parts by weight.

  The sucrose fatty acid ester used in the method for producing a shelf life improving agent of the present invention is not particularly limited as long as it can be used for foods, but those having 10 to 22 carbon atoms of the constituent fatty acid are preferable, and 12 to What is 20 is more preferable, and what is 14-18 is still more preferable. The sucrose fatty acid ester preferably has an HLB value of 5 to 20, more preferably 10 to 19, and still more preferably 14 to 18. Sucrose palmitic acid ester and sucrose myristic acid ester are preferable from the viewpoint of improving the shelf life, and sucrose palmitic acid ester is more preferable from the viewpoint of the growth inhibitory effect against heat-resistant bacteria.

  The ratio of the sucrose fatty acid ester used in the method for producing a shelf life improving agent of the present invention is preferably 0.01 to 0.1 parts by weight, and 0.03 to 0.09 parts per 1 part by weight of anhydrous sodium acetate. More preferred are parts by weight, and even more preferred is 0.05 to 0.08 parts by weight. When the proportion of sucrose fatty acid ester is less than 0.01 part by weight relative to 1 part by weight of anhydrous sodium acetate, the shelf life improving effect tends to be insufficient, and 0.1 part by weight with respect to 1 part by weight of anhydrous sodium acetate. When it exceeds, caking tends to occur during storage of the obtained shelf life improving agent.

  The step (A) in the method for producing a shelf life improving agent of the present invention is a step of obtaining anhydrous sodium acetate, an acetic acid aqueous solution and a sucrose fatty acid ester while stirring or kneading together with a desired excipient to obtain a mixture. Also good. Examples of excipients that can be used in the method for producing a shelf life improver of the present invention include dextrins such as highly branched cyclic dextrins, monosaccharides such as glucose, fructose, and mannose, lactose, maltose, trehalose, sucrose, palatinose, and the like. Sugar alcohols such as disaccharides, sorbitol, maltitol, xylitol, reduced palatinose, starch, chemically modified starch, modified starch, chitin, chitosan, cellulose, polysaccharides such as microcrystalline cellulose, fatty acids such as magnesium stearate, calcium stearate Examples include inorganic powders such as salts and silicon dioxide, but dextrins are preferred from the viewpoints of suppressing acidity and acid odor when added to food, and being difficult to cause caking during storage, among which highly branched cyclic dextrins But Ri preferred.

  When an excipient is used in the method for producing a shelf life improving agent of the present invention, the ratio of the excipient is preferably 0.02 to 0.1 parts by weight with respect to 1 part by weight of anhydrous sodium acetate, 0.08 part by weight is more preferable, and 0.04 to 0.06 part by weight is further preferable. When the proportion of the excipient is less than 0.02 part by weight relative to 1 part by weight of anhydrous sodium acetate, the sourness and acid odor of the obtained shelf life improver tends to be strong, and the amount of When it exceeds 1 part by weight, the shelf life improvement effect tends to be insufficient.

  Next, the powdery shelf life improving agent for food of the present invention will be described.

  The powdery shelf life improver for food of the present invention preferably has an average particle size of 100 to 500 μm, more preferably 105 to 400 μm, and even more preferably 110 to 300 μm. When the average particle size of the shelf life improver is less than 100 μm, caking tends to occur during storage of the shelf life improver, and when the average particle size exceeds 500 μm, the shelf life improver is uniformly distributed in the food. There is a risk that it may be difficult to be dispersed.

  One of the characteristics of the powdery shelf life improver for food of the present invention is that acetic acid is uniformly dispersed and the uneven acetic acid content due to the segregation phenomenon is suppressed. Such a shelf life improving agent is typically obtained by the above-described method for producing a shelf life improving agent of the present invention, but may be produced by other methods.

  In one aspect, the powdery shelf life improver for food of the present invention comprises a ratio of acetic acid contained in a powder having a particle diameter of 75 μm or less (% by weight; hereinafter referred to as acetic acid ratio (a)) and a particle diameter of 300 μm. The difference (absolute value) from the proportion (% by weight; hereinafter referred to as acetic acid proportion (b)) of the acetic acid contained in the powder exceeding 6% by weight is the acetic acid proportion (a) and acetic acid proportion (b ) Is preferably 5% by weight or less, and more preferably the difference between the acetic acid ratio (a) and the acetic acid ratio (b) is 4% by weight or less. When the difference between the proportion of acetic acid contained in the powder having a particle size of 75 μm or less and the proportion of acetic acid contained in the powder having a particle size exceeding 300 μm exceeds 6% by weight, caking tends to occur during storage of the shelf life improver. In addition to the tendency, segregation tends to vary the shelf life improvement effect.

  In order to confirm the dispersibility of acetic acid, for example, using a sieve, the powder is classified into a plurality of classes according to the particle diameter, and the acetic acid content contained in the powder of each class may be measured and compared. The acetic acid content can be measured by suspending and dissolving each class of powder in distilled water and performing neutralization titration with sodium hydroxide.

In another embodiment, the powdery shelf life improver for food of the present invention is a standard deviation calculated for the acetic acid content of powders having different particle sizes in the shelf life improver, for example, powders classified into a plurality of classes according to the particle size. Is 2.3 or less, preferably 2.0 or less, more preferably 1.7 or less. When classification is performed, the standard deviation value is calculated by the following equation.

  The amount of the powdery shelf life improver for food of the present invention added to food has different effects on the storage effect and taste obtained depending on the type and state of the food, so that the desired storage effect and taste can be obtained. What is necessary is just to adjust suitably. For example, in the case of a shelf life improver containing 3.8 to 5.3% by weight of acetic acid, it is 0.1 to 3% by weight, preferably 0.2 to 2.8% by weight, more preferably 0 to the total amount of food. Add about 3 to 2.5% by weight.

  In addition, the powdery shelf life improver for food of the present invention is used separately in combination with other components such as organic acids (excluding acetic acid), organic acid salts (excluding sodium acetate), amino acids, etc., depending on the purpose. May be. Examples of the organic acid include organic acids generally used in food preservatives such as lactic acid, fumaric acid, citric acid, malic acid, gluconic acid, glucono delta lactone, and adipic acid. Examples of the organic acid salt include sodium salts, calcium salts, and potassium salts of the organic acids. Examples of amino acids include glycine, alanine, glutamic acid and the like. When these other ingredients and the powdery shelf life improver for food of the present invention are used in combination, the ratio of the other ingredients is not particularly limited, so that the desired storage effect and taste can be obtained depending on the food to be applied. Although it should just adjust, as a standard, it is about 10-200 weight part with respect to 100 weight part of the powdery shelf-life improving agent for foodstuffs of this invention.

  The food for which the powdery shelf life improver for food of the present invention can be used is not particularly limited.For example, fish paste products such as kamaboko, chikuwa, hanpen, fish ham, sausage, ham, sausage, bacon, hamburger, minced ball, etc. Meat products, croquettes, tonkatsu, fried chicken, fried fish, fried chicken and other fried products, fried rice, cooked rice and other cooked rice, Chinese noodles, pasta, udon, soba noodles, potato salad, dumplings, shumai , Fried eggs, boiled and seasoned dishes, fillings such as curry bread and Chinese buns, fillings such as sandwich ingredients, custard cream, whipped cream, flower paste and other creams, castella, sponge cake, buns, salmon, etc. Confectionery, processed fruit products such as jam, and the like.

  Hereinafter, the present invention will be described in detail by way of examples.

Example 1 and Comparative Example 1
Production of food shelf life improver 1308 g of anhydrous sodium acetate, 542 g of high acidity brewed vinegar (acetic acid 15%), sucrose palmitate (P-1670, Mitsubishi Chemical Foods, Inc., monoester content of about 80%, HLB value = 16) Put 94 g and 56 g of highly branched cyclic dextrin into a double-armed batch kneader (KC-6, manufactured by Satake Chemical Machinery Co., Ltd.), knead for 3 minutes, and then put steam (steam temperature 120 ° C.) into the jacket. Then, heating was started and kneading was continued. The mixture was kneaded for about 12 minutes while being heated, and when the product temperature reached 90 ° C., the heating was stopped, and the inside of the jacket was replaced with cold water (cold water temperature = 10 ° C.) to continue kneading while cooling. The mixture was kneaded for about 20 minutes while being cooled, and when the product temperature reached 33 ° C., the kneaded product was solidified, so the kneading was stopped and the solidified product was recovered (Example 1).

  Further, using the same raw materials and equipment as in Example 1, the product temperature was maintained at 23 ° C. and kneading was carried out for about 35 minutes, but no solidified product was obtained. After that, kneading was continued, but since it did not solidify after about 105 minutes from the start of kneading, the kneading was stopped, the cream-like mixture was discharged into a stainless steel tray, and left at room temperature for 24 hours to solidify. (Comparative Example 1).

  The solidified products obtained in Example 1 and Comparative Example 1 were each subjected to the following test after 120 g was ground for 20 seconds with a blender (PHOENIX BLENDER, manufactured by OSTER).

Measurement of average particle diameter Using the powdery shelf life improvers of Example 1 and Comparative Example 1 obtained by the above production method, "General Test Method 3.04 Particle Size Measurement Method" described in "Japanese Pharmacopoeia 16th Edition" The sieving method was carried out according to “Method 2 sieving method 2.2.1 Mechanical Shinto method”. Further, according to “8. Method of displaying results” of JISZ8815 “General Rules for Screening Test Methods”, the sieved cumulative particle size distribution was determined, and the mass-based average particle size was determined. The results are shown in Table 1.

Comparison of acetic acid content Using the powdery shelf life improver of Example 1 and Comparative Example 1 obtained by the above production method, using a sieve having a nominal opening of 300 μm and a nominal opening of 75 μm that conforms to JISZ8801-1, The powder was sieved into a powder having a particle size of 75 μm or less, a powder having a particle size exceeding 75 μm and not more than 300 μm, and a powder having a particle size exceeding 300 μm. 1 g of each sieved powder was dissolved in distilled water, and the acetic acid content was measured by neutralization titration using a 0.1 mol aqueous sodium hydroxide solution. For neutralization titration, an automatic potentiometric titrator (COM-1700S, manufactured by Hiranuma Sangyo Co., Ltd.) was used.

  The shelf life improver of Example 1 had a smaller difference in acetic acid content between particle sizes than the shelf life improver of Comparative Example 1, and acetic acid was uniformly dispersed. The results are shown in Table 2.

Comparison of caking property 120 g of each of the powdery shelf life improvers of Example 1 and Comparative Example 1 obtained by the above production method was put in a 100 mL glass bottle and stored in a 37 ° C. thermostat. After the storage period of 3 days, 7 days and 10 days, the glass bottle was inverted and the caking property was evaluated according to the following evaluation criteria.

[Evaluation criteria]
-: When the bottle is tapped by hand, it collapses. +: When the bottle is tapped by hand, it does not collapse.

  In the shelf life improver of Example 1, caking was suppressed even on the 10th day of storage. The results are shown in Table 3.

Sensory evaluation Using the powdery shelf life improvers of Example 1 and Comparative Example 1 obtained by the above production method, the panelists evaluated the sourness and acidity of the acidity according to the following evaluation criteria.

[Evaluation criteria]
Acidity or acid odor-○: Example 1 has less acidity or acid odor
X: Example 1 has stronger acidity or acid odor

  The shelf life improver of Example 1 clearly suppressed acidity and acid odor compared to the shelf life enhancer of Comparative Example 1. The results are shown in Table 4.

Examples 2 to 4 and Comparative Examples 2 to 4
Antibacterial activity test 2 g of powdery shelf life improver having the composition shown in Table 5 (2% by weight of all materials added) was added to 98 g of tryptocer bouillon (SCD bouillon) sterilized by an autoclave. In addition, the sterilized tryptocer soy broth to which no shelf life improving agent was added was used as the liquid medium of Comparative Example 4. Next, 5 ml of each liquid medium was dispensed into a test tube containing a CO ₂ gas sensor and inoculated with 100 μl (10 ² CFU / ml) of the following test bacteria. After inoculation, the cells were cultured at 30 ° C., and the time until CO ₂ generated by the growth of the bacteria was detected was measured. In addition, SensiMedia ^{(registered trademark)} SM000 (manufactured by Microbio Inc.) was used as a test tube with a CO ₂ gas sensor. The shelf life improvers of Examples 2 to 4 were prepared by the same method as in Example 1, and the shelf life improvers of Comparative Examples 2 to 3 were prepared by the same method as in Comparative Example 1.

Test bacteria: Bacillus cereus IAM1029

The culture medium to which the shelf life improver of Examples 2 to 4 was added had a slower CO ₂ detection time than the culture medium to which the shelf life enhancer of Comparative Examples 2 to 3 was added, and the growth of the test bacteria was suppressed. The results are shown in Table 6.

Claims (7)

A process for producing a powdery shelf-life improving agent for food, characterized by comprising the following steps:
(A) A step of heating an anhydrous sodium acetate, an acetic acid aqueous solution and a sucrose fatty acid ester while stirring or kneading them until the product temperature reaches 70 to 100 ° C. to obtain a mixture;
(B) A step of cooling until the product temperature reaches 10 to 40 ° C. while stirring or kneading the mixture obtained in step (A) to obtain a solidified product; and (C) the solidification obtained in step (B). The process of crushing things.   The method according to claim 1, wherein the step (A) is performed until the product temperature reaches 80 to 90 ° C.   The method according to claim 1 or 2, wherein the step (B) is performed until the product temperature reaches 20 to 30 ° C.   The method in any one of Claims 1-3 whose ratio of the anhydrous sodium acetate with respect to the mixture whole quantity of a process (A) is 40 to 80 weight%.   The mixture of step (A) contains 0.01 to 0.11 part by weight of acetic acid and 0.01 to 0.1 part by weight of sucrose fatty acid ester with respect to 1 part by weight of anhydrous sodium acetate. The method in any one of Claims 1-4.   The method in any one of Claims 1-5 whose acetic acidity of acetic acid aqueous solution is 4-25%.   The method in any one of Claims 1-6 whose sucrose fatty acid ester is sucrose palmitic acid ester and / or sucrose myristic acid ester.