JP6718671B2 - Food shelf life improver and food shelf life improvement method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a shelf life improving agent for food and a method for improving food shelf life using the same.

As the world's population grows, the amount of foods consumed also continues to increase, and the technology for improving the shelf life of foods is becoming more and more important.

As a technique for improving the shelf life of foods, a method of reducing the pH of the foods and suppressing the growth of bacteria by adding an organic acid or an organic acid salt which is a food additive has been conventionally used. Among them, sodium acetate is used in various foods in combination with other organic acids and organic acid salts for the purpose of improving shelf life.

On the other hand, in processed meat products such as ham and sausage, fish paste products such as kamaboko, and bread, the direct addition of organic acids during the manufacturing process adversely affects the elasticity and yield (bulge) of the product. A coated organic acid in which acid particles are coated with oil or fat is used. Since the coated organic acid has the particles of the organic acid coated with the oil and fat, the pH does not decrease even if it is directly added during the production process of the food, and the oil and fat are melted by heating and the organic acid is exposed. Since the pH is lowered, it is possible to improve the storage stability while minimizing the influence on the product.

However, if the added amount of the coated organic acid is increased, the storage effect is enhanced, but the sourness and acid odor due to the organic acid eluted in the final product after heating becomes remarkable, and the original taste of the product is impaired. It was not preferable to increase the amount of acid added.

Further, although the coated organic acid is effective in suppressing the change in the physical properties of the food due to the decrease in pH before heating, it cannot suppress the change in the physical properties of the food due to the decrease in pH after heating. Therefore, it is often difficult to obtain the same quality of foods to which the coated organic acid is added in terms of yield after heating, discoloration, elasticity, etc.

Patent Document 1 discloses a method for producing bread having good storage stability by using fumaric acid coated with fats and oils, but as described above, improves physical property changes due to pH decrease after heating. It wasn't possible.

Patent Document 2 discloses a food additive composition containing sodium acetate and calcium acetate. However, depending on the type of food, the bacteriostatic activity is not sufficient, and the effect of improving shelf life is not satisfactory.

Therefore, the problem of improving the storability without affecting the texture and taste of food even after heating has not yet been solved, and further improvement has been desired.

Japanese Patent Publication No. 48-4536 JP, 2014-23527, A

An object of the present invention is to provide a food shelf life improver that can improve physical properties such as yield, discoloration and elasticity after heating as well as before heating without affecting taste quality of food. ..

As a result of intensive studies, the present inventors have found that the above problem can be solved by using calcium acetate together with sodium acetate and a coated organic acid, and completed the present invention.

That is, the present invention provides a shelf life improver for foods, which contains sodium acetate, calcium acetate and a coating organic acid, and the proportion of calcium acetate is 5 to 140 parts by weight based on 100 parts by weight of sodium acetate.

Further, the present invention provides a method for preserving food, characterized in that the above-mentioned food shelf life improver is added to food and heated at a temperature equal to or higher than the melting point of hydrogenated oil contained in the coating material of the coated organic acid. ..

Unless otherwise specified, in the present specification and claims, the “coated organic acid” means “a coated organic acid obtained by coating an organic acid with a coating material containing hydrogenated oil as a main component”. ..

Sodium acetate that can be used in the food shelf life improver of the present invention is not particularly limited as long as it can be used for foods, and products that are commercially available as food additives can be used. It may be produced by a known method such as dehydration of hydrate.

The ratio of sodium acetate to the total weight of the food shelf life improver of the present invention is not particularly limited, but is preferably 15 to 75% by weight, more preferably 30 to 72% by weight, still more preferably 35 to 70% by weight. If the proportion of sodium acetate is less than 15% by weight based on the total weight of the food shelf life improver, the effect of improving the shelf life of the food tends to be insufficient, and if it exceeds 75% by weight, the physical properties of the food The improvement effect tends to be insufficient.

Calcium acetate used in the food shelf life improver of the present invention is not particularly limited as long as it can be used for foods, and may be commercially available as a food additive, for example, to calcium hydroxide. It may be produced by a known method such as adding acetic acid and evaporating to dryness.

The ratio of calcium acetate in the food shelf life improver of the present invention is 5 to 140 parts by weight, preferably 7 to 120 parts by weight, and more preferably 10 to 100 parts by weight, based on 100 parts by weight of sodium acetate. When the proportion of calcium acetate is less than 5 parts by weight or exceeds 140 parts by weight with respect to 100 parts by weight of sodium acetate, the effect of improving the physical properties of food tends to be insufficient.

Examples of the coating organic acid that can be used in the food shelf life improver of the present invention include organic acid powders such as fumaric acid, lactic acid, succinic acid, gluconic acid, tartaric acid, adipic acid, malic acid, and citric acid, which are food additives. , Those coated with a coating material composed mainly of hydrogenated oil (referred to as coated fumaric acid, coated lactic acid, coated succinic acid, coated gluconic acid, coated tartaric acid, coated adipic acid, coated malic acid, coated citric acid, respectively) To be done. Among them, coated fumaric acid, coated succinic acid, and coated citric acid are preferable from the viewpoint of pH lowering effect, and coated fumaric acid is more preferable.

In the present specification, the term "coating material containing hydrogenated oil as a main component" refers to a material containing 80% by weight or more of hardened oil based on the total weight of the coating material, and containing only hardened oil containing no other components. The covering material is also included in the "covering material containing hydrogenated oil as a main component". In the present invention, it is preferable to use a coating material containing 85% by weight or more of hardened oil with respect to the total weight of the coating material.

As the hardened oil used as the main component of the coating material, those having a melting point of about 50 to 70° C. are preferable, and as the kind of the hardened oil, hardened rapeseed oil, hardened soybean oil, hardened palm oil, hardened beef tallow oil, hardened oil of coconut oil , Herring oil, hydrogenated oil, and the like. Among them, hardened palm oil and hardened beef tallow oil are preferable because they have little influence on the taste of food. Further, in order to improve the coating property, the coating material includes lecithin, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, beeswax, carnauba wax, candelilla wax, rice wax, tricalcium phosphate. You may include auxiliary components, such as. When these auxiliary components are contained, they are preferably contained in an amount of about 0.05 to 0.3% by weight based on the total weight of the coating material.
In one preferred embodiment, the coating of the coated organic acid contains monoglycerin fatty acid ester as an auxiliary component. The use of monoglycerin fatty acid ester facilitates uniform dispersion of the organic acid and the coating material in the process of producing the coated organic acid, makes it difficult for the particles of the coated organic acid to bind to each other, and the coated organic acid when added to foods There is an advantage that the dispersibility of the acid particles is improved.

For the preparation of the coated organic acid, a spraying method, a coating pan method, an air suspension coating method, a vacuum vapor deposition coating method, an electrostatic coalescence method, a melting dispersion cooling method and the like are adopted. For example, when the spraying method is adopted, hardened oil is heated and melted, an auxiliary component is added if necessary to prepare a coating material, and an organic acid powder is added to the coating material and mixed to uniformly suspend. Then, the coated organic acid can be prepared by spraying in air and cooling and solidifying. As the organic acid powder, commercially available organic acid powder can be used, or solid organic acid prepared with a crusher or the like to have a desired particle size may be used.

The ratio of the organic acid contained in the coated organic acid is not particularly limited, and may vary depending on the type of organic acid used. For example, in the case of fumaric acid, the ratio of fumaric acid to the total weight of fumaric acid coated is preferably 30 to 70% by weight. In one embodiment, coated fumaric acid with a fumaric acid content of 30-45 wt% can be used. In another embodiment, coated citric acid having a citric acid content of about 60 to 90% by weight can be used.

The proportion of the coated organic acid in the food shelf life improver of the present invention is not particularly limited, and can be appropriately determined depending on the amount of the organic acid contained in the coated organic acid. For example, in the coated organic acid, the ratio of the organic acid to 100 parts by weight of sodium acetate is preferably 3 to 50 parts by weight, more preferably 5 to 40 parts by weight, further preferably 10 to 30 parts by weight, and the shelf life for food use is preferable. It may be contained in the improver. If the proportion of the organic acid in the food shelf life improver is less than 3 parts by weight with respect to 100 parts by weight of sodium acetate, the storage effect tends to be insufficient, and if it exceeds 50 parts by weight, an acid odor is generated. Or, it tends to cause discoloration, which may affect the taste and flavor of food.

The food shelf life improver of the present invention, as long as the effect of the present invention is not impaired, glycerin fatty acid ester, thiamine lauryl sulfate, lysozyme, succinic acid, sodium succinate, calcium lactate, in addition to the above components. Ingredients such as calcium carbonate, amino acids, polymeric phosphates, starch and dextrin may be added. The addition amount of these components other than sodium acetate, calcium acetate and the coated organic acid is preferably 30% by weight or less based on the total weight of the food shelf life improver of the present invention.

Examples of the shelf life improver for food of the present invention include (a) sodium acetate, and 7 to 120 parts by weight of calcium acetate and 5 to 40 parts by weight of coated organic acid (in the coated organic acid), relative to 100 parts by weight of sodium acetate. (As organic acid), (b) sodium acetate, and 10 to 100 parts by weight of calcium acetate and 10 to 30 parts by weight of fumaric acid based on 100 parts by weight of sodium acetate (as fumaric acid in coated fumaric acid). And the like.

The food shelf life improver of the present invention is usually provided in a solid form, for example, a powder form. No special operation is required in the production of the shelf life improver for food of the present invention, and the shelf life improver can be obtained by mixing the respective components.

Furthermore, the present invention also provides a method for improving the shelf life of foods using the above-mentioned food shelf life improver.

The method for improving the shelf life of a food of the present invention is, after adding the above-mentioned food shelf life improver to food, heating at a temperature equal to or higher than the melting point of the hardened oil contained in the coating material of the coated organic acid to expose the organic acid inside. This is a method of improving the storability of food. The method for adding the shelf life improving agent for food of the present invention to food is not particularly limited, and it may be simply mixed with the food before heating (including raw materials of food).

The amount of the food shelf life improver of the present invention added to the food is not particularly limited, and can be appropriately determined according to the concentration of components in the shelf life improver and the like. Usually, the shelf life improver for food is added in an amount such that the pH of the food after the heating step is 5.0 to 7.0, preferably 5.5 to 6.95, and more preferably 6 to 6.9. Good. For example, as a guide, the ratio of sodium acetate to the total weight of the food is preferably 0.1 to 1.8% by weight, more preferably 0.2 to 1.6% by weight, still more preferably 0.3 to 1.4%. It may be added in an amount of up to% by weight. If the pH of the food product after the heating step is less than 5.0, the elasticity and yield of the food product tend to decrease, and the original taste quality tends to be impaired. If the pH value exceeds 7.0, the preservation effect will be poor. Tends to be enough.

In addition, in this specification, the pH of the food refers to a value measured by a pH meter after the food is mixed with water and sufficiently dispersed.

The food for which the food shelf life improver and the food shelf life improving method of the present invention are applicable, as long as it is a food containing a heating step, for example, bread, sausage, hamburger steak, meat dumplings, Examples include processed meat products such as dumplings, Shumai, croquettes, pork cutlet, fried chicken, and fried chicken, fish paste products such as kamaboko and bamboo rings, noodles such as udon, buckwheat, and Chinese noodles, fillings, and tempura.

The present invention will be further described below with reference to examples.

Examples 1-7 and Comparative Examples 1-9
Bread production In addition to the raw materials shown in Table 1 in the formulation shown in the same table, a food shelf life improver having the composition shown in Table 2 was added and mixed with a home bakery (home bakery ABP-380, manufactured by Toshiba Corporation) Bread was produced (Bread dough course). 150 g of the obtained bread dough was packed in a celcle type (diameter 12 cm, height 4.5 cm), secondarily fermented for 60 minutes in a thermo-hygrostat set to a temperature of 35° C. and a humidity of 75%, and then to 170° C. Baking was obtained by baking in a preheated steam oven for 25 minutes.

Volume measurement of bread The volume of bread after baking was measured by the following rapeseed substitution method. The results are shown in Table 3.

(Rapeseed replacement method)
Slice the rapeseed into a 3L stainless steel mug and put it in the cup, then take out the rapeseed from the mug. Next, the measurement object is put into the jug, the rapeseed taken out is put on the measurement object, and the rapeseed remaining at the time when the jug is filled is weighed with a measuring cylinder to obtain the volume of the measurement object.

It was confirmed that the bread of the present invention to which the shelf life improver was added had a larger volume than the bread to which the shelf life improver of Comparative Example was added, and changes in physical properties due to pH decrease after heating were suppressed.

Bacteriostatic test The minimum inhibitory concentration (MIC) was measured according to the Japanese Society of Chemotherapy standard method (microdilution method).

A formulation having the composition shown in Table 2 was diluted with sterilized water to prepare a drug solution having a formulation concentration of 0.125 to 8.0% by weight, and a nutrient broth medium adjusted to twice the designated concentration (Eiken Chemical Co., Ltd. A company's ordinary broth medium'Eiken' E-MC35) was added in the same amount as the drug solution, and after stirring, 150 μl/well was dispensed to a microtiter plate (96 well). Next, the following test bacteria were cultured in NB medium at 30° C. for 20 hours, and the bacterial solution was diluted with physiological saline to 10 ⁶ cfu/ml, and then added to the medium-injected microtiter plate prepared above. 15 μl/well was inoculated. This was cultured in a thermostat at 30° C. for 48 hours (test strain 1) or 120 hours (test strain 2), and the presence or absence of growth of the strain was visually confirmed to measure the MIC. The results are shown in Tables 4 and 5.

Test Bacteria 1: Escherichia coli ATCC 25922
Test Bacteria 2: Aspergillus niger ATCC16404

Production of Kamaboko To the raw materials shown in Table 6, in the formulation shown in the same table, a food shelf life improver having the composition shown in Table 2 was added, and a food processor (MK-K58-W, manufactured by Matsushita Electric Industrial Co., Ltd.) was used. After mixing, the mixture was casing and boiled at 80° C. for 20 minutes to obtain a kamaboko.

Elasticity measurement of kamaboko The boiled kamaboko after boiling was cut into a diameter of 3 cm and a thickness of 2.5 cm, and the elasticity of the kamaboko was measured by a rheometer (FUDOH RHEOMWTER NRM-2002J, manufactured by Fudo Kogyo Co., Ltd.) (moving speed 60 mm/min, Φ5mm spherical plunger is used). The results are shown in Table 7.

The Kamaboko to which the shelf life improver of the present invention was added has enhanced elasticity as compared with the one to which the shelf life improver of Comparative Example is added, and it was confirmed that the change in physical properties due to pH decrease after heating was suppressed. ..

Claims (6)

It contains sodium acetate, calcium acetate and coated fumaric acid, and the ratio of calcium acetate is 5 to 140 parts by weight to 100 parts by weight of sodium acetate, and the amount of fumaric acid in the coated fumaric acid is 100 parts by weight of sodium acetate. A shelf life improver for foods, which includes a heating step in the manufacturing process, which is 3 to 50 parts by weight. Coating 30 to 70% by weight proportion of fumaric acid in fumaric acid, enhancer has Day of claim 1. The enhancer has day according to claim 1 or 2 was added to foods, shelf life extender methods food which is heated at a temperature above the melting point of the hardened oil contained in the coating material of the coated fumaric acid. The method for improving the shelf life of food according to claim 3, wherein the food is any one selected from the group consisting of bread, fish paste, processed meat, noodles and filling. The enhancer has day according to claim 1 or 2 was added to the food, characterized by heating at a temperature higher than the melting point of the hardened oil contained in the coating material of the coated fumaric acid, food shelf life is improved Production method. The manufacturing method according to claim 5, wherein the food is any one selected from the group consisting of bread, fish paste, processed meat, noodles, and filling.