JP6718671B2 - Food shelf life improver and food shelf life improvement method - Google Patents
Food shelf life improver and food shelf life improvement method Download PDFInfo
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- JP6718671B2 JP6718671B2 JP2015228658A JP2015228658A JP6718671B2 JP 6718671 B2 JP6718671 B2 JP 6718671B2 JP 2015228658 A JP2015228658 A JP 2015228658A JP 2015228658 A JP2015228658 A JP 2015228658A JP 6718671 B2 JP6718671 B2 JP 6718671B2
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- 235000013305 food Nutrition 0.000 title claims description 77
- 238000000034 method Methods 0.000 title claims description 20
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 40
- 238000000576 coating method Methods 0.000 claims description 25
- 239000011248 coating agent Substances 0.000 claims description 23
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 21
- 239000001632 sodium acetate Substances 0.000 claims description 21
- 235000017281 sodium acetate Nutrition 0.000 claims description 21
- 239000001530 fumaric acid Substances 0.000 claims description 20
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 18
- 235000008429 bread Nutrition 0.000 claims description 13
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims description 12
- 239000001639 calcium acetate Substances 0.000 claims description 12
- 235000011092 calcium acetate Nutrition 0.000 claims description 12
- 229960005147 calcium acetate Drugs 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000002844 melting Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 4
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- 235000020991 processed meat Nutrition 0.000 claims description 4
- 239000003623 enhancer Substances 0.000 claims 3
- 239000004606 Fillers/Extenders Substances 0.000 claims 1
- 150000007524 organic acids Chemical class 0.000 description 45
- 239000003921 oil Substances 0.000 description 19
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 235000011087 fumaric acid Nutrition 0.000 description 13
- 230000000694 effects Effects 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- -1 organic acid salt Chemical class 0.000 description 9
- 230000000704 physical effect Effects 0.000 description 8
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- 235000004977 Brassica sinapistrum Nutrition 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
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- 235000013373 food additive Nutrition 0.000 description 5
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- 238000005259 measurement Methods 0.000 description 5
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- 241000894006 Bacteria Species 0.000 description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
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- 238000009472 formulation Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
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- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 2
- 240000005856 Lyophyllum decastes Species 0.000 description 2
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
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- 235000019688 fish Nutrition 0.000 description 2
- 239000000174 gluconic acid Substances 0.000 description 2
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- 239000004310 lactic acid Substances 0.000 description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FHSWKZUNNVWBSG-UHFFFAOYSA-M 2-[3-[(4-amino-2-methylpyrimidin-5-yl)methyl]-4-methyl-1,3-thiazol-3-ium-5-yl]ethanol;dodecyl hydrogen sulfate;dodecyl sulfate Chemical compound CCCCCCCCCCCCOS(O)(=O)=O.CCCCCCCCCCCCOS([O-])(=O)=O.CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N FHSWKZUNNVWBSG-UHFFFAOYSA-M 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241001360526 Escherichia coli ATCC 25922 Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 239000004204 candelilla wax Substances 0.000 description 1
- 235000013868 candelilla wax Nutrition 0.000 description 1
- 229940073532 candelilla wax Drugs 0.000 description 1
- 235000013869 carnauba wax Nutrition 0.000 description 1
- 239000004203 carnauba wax Substances 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- IUJAMGNYPWYUPM-UHFFFAOYSA-N hentriacontane Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC IUJAMGNYPWYUPM-UHFFFAOYSA-N 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 238000007740 vapor deposition Methods 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
本発明は、食品用日持ち向上剤およびそれを用いた食品の日持ち向上方法に関する。 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.
世界の人口の増加に伴い、摂食される食品の量も増加し続けており、食品の日持ち向上技術はますます重要になっている。 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.
食品の日持ち向上技術としては、従来から、食品添加物である有機酸や有機酸塩を添加することによって、食品のpHを低下させ、細菌の増殖を抑える方法が採られている。その中でも酢酸ナトリウムは、日持ち向上を目的として、他の有機酸や有機酸塩と併用する形で、様々な食品に使用されている。 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.
一方、ハム、ソーセージ等の食肉加工品、蒲鉾等の魚肉練り製品、パンなどにおいては、その製造工程中に有機酸等を直接添加すると、製品の弾力や歩留まり(膨らみ)に悪影響を及ぼすため、有機酸の粒子を油脂等により被覆した被覆有機酸が用いられている。被覆有機酸は、有機酸の粒子が油脂により被覆されているため、食品の製造工程中に直接添加してもpHが低下せず、加熱によって油脂が融解し、有機酸が露出することによってはじめてpHが低下するため、製品への影響を最小限に留めつつ、保存性を改善することが可能となる。 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.
しかしながら、被覆有機酸は添加量を増やすと、保存効果は高められるものの、加熱後の最終製品において溶出した有機酸による酸味や酸臭が顕著となり、製品本来の味質が損なわれるため、被覆有機酸の添加量を増やすことは好ましくなかった。 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.
また、被覆有機酸は、加熱前のpH低下に伴う食品の物性変化の抑制については有効であるものの、加熱後のpH低下に伴う食品の物性変化については抑制できない。そのため、被覆有機酸を添加した食品は、加熱後の歩留まり、変色、弾力などの点において、薬剤無添加の食品と同等の品質を得ることが困難な場合が多かった。 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.
特許文献1には、油脂類で被覆されたフマル酸を用いて、保存性の良好なパンを製造する方法が開示されているが、上述のとおり、加熱後のpH低下に伴う物性変化を改善できるものではなかった。 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.
特許文献2には、酢酸ナトリウムと酢酸カルシウムを含む食品添加用組成物が開示されている。しかしながら、食品の種類によっては、静菌力が十分ではなく、日持ち向上効果の点で満足できるものではなかった。 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.
したがって、加熱後においても食品の食感や味質に影響を与えずに保存性を改善するという課題は、未だ解決されておらず、更なる改善が望まれていた。 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.
本発明の目的は、食品の味質に影響を与えずに、加熱前のみならず、加熱後の歩留まり、変色、弾力などの物性変化を改善し得る食品用日持ち向上剤を提供することにある。 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. ..
本発明者らは、鋭意検討の結果、酢酸ナトリウムおよび被覆有機酸と共に酢酸カルシウムを併用することにより上記課題が解決されることを見出し、本発明を完成させた。 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.
すなわち本発明は、酢酸ナトリウム、酢酸カルシウムおよび被覆有機酸を含有し、酢酸カルシウムの割合が酢酸ナトリウム100重量部に対し5〜140重量部である食品用日持ち向上剤を提供する。 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.
また、本発明は、前記の食品用日持ち向上剤を食品に添加し、被覆有機酸の被覆材に含まれる硬化油の融点以上の温度で加熱することを特徴とする食品の保存方法を提供する。 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. ..
なお、特に断りのない限り、本明細書および特許請求の範囲において「被覆有機酸」とは「硬化油を主成分とする被覆材で有機酸を被覆した被覆有機酸」を意味するものとする。 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”. ..
本発明の食品用日持ち向上剤に利用可能な酢酸ナトリウムは、食品に対して使用可能なものであれば特に限定されず、食品添加物として市販される製品が利用可能である他、酢酸ナトリウム三水和物の脱水など、公知の方法により製造したものであってもよい。 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.
本発明の食品用日持ち向上剤の全重量に対する酢酸ナトリウムの割合は、特に限定されないが、15〜75重量%が好ましく、30〜72重量%がより好ましく、35〜70重量%がさらに好ましい。酢酸ナトリウムの割合が食品用日持ち向上剤の全重量に対し15重量%未満の場合には、食品の日持ち向上効果が不十分となる傾向にあり、75重量%を超える場合には、食品の物性改善効果が不十分となる傾向がある。 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.
本発明の食品用日持ち向上剤に使用する酢酸カルシウムは、食品に対して使用可能なものであれば特に限定されず、例えば食品添加物として市販されるものであってもよく、水酸化カルシウムに酢酸を加えて蒸発乾固するなど、公知の方法により製造したものであってもよい。 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.
本発明の食品用日持ち向上剤における酢酸カルシウムの割合は、酢酸ナトリウム100重量部に対し、5〜140重量部であり、7〜120重量部がより好ましく、10〜100重量部がさらに好ましい。酢酸カルシウムの割合が酢酸ナトリウム100重量部に対し5重量部未満の場合もしくは140重量部を超える場合には、食品の物性改善効果が不十分となる傾向がある。 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.
本発明の食品用日持ち向上剤に利用可能な被覆有機酸としては、食品添加物であるフマル酸、乳酸、コハク酸、グルコン酸、酒石酸、アジピン酸、リンゴ酸、クエン酸等の有機酸粉末を、硬化油を主成分とする被覆材で被覆したもの(それぞれ被覆フマル酸、被覆乳酸、被覆コハク酸、被覆グルコン酸、被覆酒石酸、被覆アジピン酸、被覆リンゴ酸、被覆クエン酸と称する)が例示される。その中でも、pH低下効果の点で被覆フマル酸、被覆コハク酸、被覆クエン酸が好ましく、被覆フマル酸がより好ましい。 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.
本明細書において、「硬化油を主成分とする被覆材」とは、被覆材全重量に対して硬化油を80重量%以上含有するものをいい、他の成分を含有せず硬化油のみからなる被覆材も「硬化油を主成分とする被覆材」に含まれる。本発明においては、被覆材全重量に対して硬化油を85重量%以上含有する被覆材を用いることが好ましい。 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.
被覆材の主成分として用いる硬化油としては、融点50〜70℃程度のものが好ましく、硬化油の種類としては菜種硬化油、大豆硬化油、パーム硬化油、牛脂硬化油、やし油硬化油、ニシン油硬化油等が挙げられる。その中でもパーム硬化油、牛脂硬化油が食品の味質に与える影響が少なく好ましい。また、被覆材には被覆性を向上させるために、レシチン、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ミツロウ、カルナバワックス、キャンデリラワックス、ライスワックス、第三リン酸カルシウム等の補助的成分を含有させてもよい。これらの補助的成分を含有させる場合、被覆材全重量に対して0.05〜0.3重量%程度含有させるのがよい。
一つの好ましい態様において、被覆有機酸の被覆材は補助的成分としてモノグリセリン脂肪酸エステルを含有する。モノグリセリン脂肪酸エステルの使用により、被覆有機酸の製造過程において有機酸と被覆材が均一に分散し易くなる他、被覆有機酸の粒子同士が結着し難くなり、食品へ添加した際の被覆有機酸粒子の分散性が向上する利点がある。
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.
被覆有機酸の調製には、噴霧法、コーティングパン法、気中懸濁被覆法、真空蒸着被覆法、静電的合体法、融解分散冷却法などが採用される。例えば、噴霧法を採用する場合、硬化油を加熱溶融し、必要により補助的成分を添加して被覆材を作製し、該被覆材に有機酸粉末を添加して混合することにより均一に懸濁させた後、空気中に噴霧して冷却固化することによって被覆有機酸を調製することができる。なお、有機酸粉末としては、市販の有機酸粉末が利用できる他、粉砕機などにより固形の有機酸を所望の粒径に調製したものを用いてもよい。 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.
被覆有機酸に含まれる有機酸の割合は特に限定されず、採用する有機酸の種類によっても異なり得る。例えば、フマル酸の場合であれば、被覆フマル酸全重量に対するフマル酸の割合は30〜70重量%であるのが好ましい。一つの態様において、フマル酸含量30〜45重量%の被覆フマル酸を用いることができる。別の態様において、クエン酸含量60〜90重量%程度の被覆クエン酸を用いることもできる。 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.
本発明の食品用日持ち向上剤における被覆有機酸の割合は特に限定されず、被覆有機酸に含有される有機酸の量に応じて適宜決定し得る。例えば、被覆有機酸は、酢酸ナトリウム100重量部に対する有機酸の割合が好ましくは3〜50重量部、より好ましくは5〜40重量部、さらに好ましくは10〜30重量部となる量で食品用日持ち向上剤に含有させ得る。食品用日持ち向上剤における有機酸の割合が酢酸ナトリウム100重量部に対し3重量部未満の場合、保存効果が不十分となる傾向があり、50重量部を超える場合には、酸臭が発生したり、変色が生じる傾向があり、食品の味質や風味に影響を与えることがある。 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.
本発明の食品用日持ち向上剤には、本発明の効果を妨げない範囲であれば、上記成分の他にさらにグリセリン脂肪酸エステル、チアミンラウリル硫酸塩、リゾチーム、コハク酸、コハク酸ナトリウム、乳酸カルシウム、炭酸カルシウム、アミノ酸、重合リン酸塩、デンプン、デキストリン等の成分を添加してもよい。これらの、酢酸ナトリウム、酢酸カルシウムおよび被覆有機酸以外の他の成分の添加量は、本発明の食品用日持ち向上剤全重量に対して30重量%以下であるのが好ましい。 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.
本発明の食品用日持ち向上剤としては、例えば、(a)酢酸ナトリウム、ならびに酢酸ナトリウム100重量部に対し、酢酸カルシウム7〜120重量部および被覆有機酸5〜40重量部(被覆有機酸中の有機酸として)を含有するもの、(b)酢酸ナトリウム、ならびに酢酸ナトリウム100重量部に対し、酢酸カルシウム10〜100重量部および被覆フマル酸10〜30重量部(被覆フマル酸中のフマル酸として)を含有するもの等が挙げられる。 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.
本発明の食品用日持ち向上剤は通常、固形の形態、例えば粉末の形態で提供される。本発明の食品用日持ち向上剤の製造に際しては、特別な操作は必要なく、各成分を混合することにより該日持ち向上剤を得ることができる。 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.
さらに、本発明は、上記食品用日持ち向上剤を用いた食品の日持ち向上方法も提供する。 Furthermore, the present invention also provides a method for improving the shelf life of foods using the above-mentioned food shelf life improver.
本発明の食品の日持ち向上方法は、上記食品用日持ち向上剤を食品へ添加した後、被覆有機酸の被覆材に含まれる硬化油の融点以上の温度で加熱し、内部の有機酸を露出させることにより食品の保存性を改善する方法である。本発明の食品用日持ち向上剤の食品への添加方法は特に限定されず、単に加熱前の食品(食品の原材料を含む)と混合するだけでよい。 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).
本発明の食品用日持ち向上剤の食品に対する添加量は、特に限定されず、日持ち向上剤中の成分濃度等に応じて適宜決定し得る。通常、食品用日持ち向上剤は、加熱工程後の食品のpHが5.0〜7.0、好ましくは5.5〜6.95、より好ましくは6〜6.9となる量で添加すればよい。例えば、目安として、食品の全重量に対する酢酸ナトリウムの割合が好ましくは0.1〜1.8重量%、より好ましくは0.2〜1.6重量%、さらに好ましくは0.3〜1.4重量%となる量で添加し得る。加熱工程後の食品のpHが5.0未満の場合は、食品の弾力および歩留まりが低下し、本来の味質も損なわれる傾向があり、該pHが7.0を超える場合は保存効果が不十分となる傾向がある。 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.
なお、本明細書において、食品のpHは、食品を水と混合し、十分に分散させた後、pHメーターによって測定した値を指すものである。 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.
本発明の食品用日持ち向上剤および食品の日持ち向上方法が適用可能な食品としては、加熱工程を含む食品であればいずれにも適用可能であるが、例えば、パン、ソーセージ、ハンバーグ、肉団子、餃子、シュウマイ、コロッケ、トンカツ、フライドチキン、唐揚げ等の食肉加工品、蒲鉾、竹輪等の魚肉練り製品、うどん、そば、中華麺等の麺類、フィリング、てんぷらが例示される。 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.
以下、実施例により本発明をさらに説明する。 The present invention will be further described below with reference to examples.
実施例1〜7および比較例1〜9
食パンの製造
表1に示す原材料に対し、同表に示す配合において、表2に示す組成の食品用日持ち向上剤を添加し、ホームベーカリー(ホームベーカリーABP−380、株式会社東芝製)によって混合し、食パン生地を製造した(食パン生地コース)。得られた食パン生地150gをセルクル型(直径12cm、高さ4.5cm)に詰め、温度35℃、湿度75%に設定した恒温恒湿器内で60分間二次発酵させた後、170℃に予熱したスチームオーブンにて25分間焼成して食パンを得た。
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.
食パンの体積測定
焼成後の食パンの体積を下記の菜種置換法により測定した。結果を表3に示す。
(菜種置換法)
3Lのステンレスジョッキに菜種を摺り切り一杯に入れ、ジョッキの菜種を一旦取り出す。次に測定対象物を該ジョッキに入れ、取り出した菜種を測定対象物の上から入れ、ジョッキが満たされた時点で残留している菜種をメスシリンダーで計量し、測定対象物の体積とする。
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.
本発明の日持ち向上剤を添加した食パンは、比較例の日持ち向上剤を添加したものに比べて体積が大きく、加熱後のpH低下による物性変化が抑制されていることが確認された。 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.
静菌力試験
日本化学療法学会標準法(微量液体希釈法)に準じ、最小発育阻止濃度(MIC)の測定を行った。
Bacteriostatic test The minimum inhibitory concentration (MIC) was measured according to the Japanese Society of Chemotherapy standard method (microdilution method).
表2に示す組成の製剤を滅菌水で希釈し、該製剤濃度0.125〜8.0重量%の薬液を調製し、指定濃度の2倍濃度に調整したニュートリエントブロス培地(栄研化学株式会社製、普通ブイヨン培地‘栄研’E−MC35)を薬液と同量添加し、撹拌後、マイクロタイタープレート(96ウェル)に150μl/ウェルずつ分注した。次に下記供試菌をNB培地にて30℃で20時間培養した菌液を106cfu/mlとなるように生理食塩水で希釈した後、上記で作製した培地注入済みのマイクロタイタープレートに15μl/ウェルずつ接種した。これを30℃の恒温器内で48時間(供試菌1)または120時間(供試菌2)培養し、目視にて菌の生育の有無を確認し、MICを測定した。結果を表4および5に示す。
供試菌1:Escherichia coli ATCC25922
供試菌2:Aspergillus niger ATCC16404
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
蒲鉾の製造
表6に示す原材料に対し、同表に示す配合において、表2に示す組成の食品用日持ち向上剤を添加し、フードプロセッサー(MK−K58−W、松下電器産業株式会社製)によって混合後、ケーシングし、80℃で20分間ボイルして蒲鉾を得た。
蒲鉾の弾力測定
ボイル後の蒲鉾を直径3cm×厚さ2.5cmに切り出し、レオメーター(FUDOH RHEOMWTER NRM−2002J、不動工業株式会社製)により、蒲鉾の弾力を測定した(移動速度60mm/min、Φ5mm球状プランジャーを使用)。結果を表7に示す。
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.
本発明の日持ち向上剤を添加した蒲鉾は、比較例の日持ち向上剤を添加したものに比べて弾力が増強されており、加熱後のpH低下による物性変化が抑制されていることが確認された。 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. ..
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JP2021045078A (en) * | 2019-09-18 | 2021-03-25 | 日本新薬株式会社 | Sodium acetate preparation |
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