JP6795170B2 - Powdered shelf life improver for food - Google Patents

Description

The present invention relates to a powdered shelf life improver for foods.

In the production of processed meat products such as sausages and hamburgers and fish paste products such as kamaboko and hanpen, storage stability has been improved by adding organic acids, which are food additives. However, when an organic acid is added directly to a food material, the elasticity of the product is lost as the pH decreases, the texture of the final product is impaired, and the yield is also reduced. Therefore, by using a coated organic acid in which the organic acid is coated with hydrogenated oil or the like, the organic acid is exposed and the pH is lowered by the heating step without lowering the pH of the food raw material before heating, so that the texture is improved. Techniques have been used to improve the shelf life of processed foods while minimizing their impact.

Patent Document 1 proposes a fumaric acid preparation obtained by coating a coating agent composed of hydrogenated oil and wax with 0.4 to 0.7 parts by weight of fumaric acid.

Patent Document 2 describes that, in the production of a marine product, the marine product is mixed at a ratio of 0.05 to 0.2% by weight of coated sorbic acid (as sorbic acid) with respect to the amount of finished meat. Methods for improving the shelf life and flavor of the product have been proposed.

However, the powdery shelf life improver containing the coated organic acid as described above tends to form agglomerates when added to the food raw material and is not sufficiently dispersed in the food raw material, so that the food is stored after heating. There were problems such as deterioration of sex and affecting taste and appearance.

Therefore, the problem of increasing the dispersibility of the coated organic acid in food raw materials has not yet been solved, and further improvement has been desired.

JP-A-54-80439 JP-A-55-153552

An object of the present invention is to provide a powdered shelf life improver for foods, which has excellent dispersibility in food raw materials, has a sufficient preservation effect in processed foods after heating, and has little influence on the taste and appearance of processed foods. To provide.

As a result of diligent studies, the present inventors have found that the above-mentioned problems can be solved by adding a specific emulsifier in a specific ratio to a coated organic acid coated with a coating material containing hydrogenated oil as a main component. The heading has completed the present invention.

That is, the present invention contains a dispersant composed of a coated organic acid coated with a coating material containing hydrogenated oil as a main component and a polyglycerin fatty acid ester having an HLB value of 1 to 8 and a glycerin degree of polymerization of 2 or 3. Provided is a powdered shelf life improver for foods, which comprises 0.01 to 0.06 parts by weight of the dispersant with respect to 1 part by weight of the coated organic acid.

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

In the present specification and claims, "coated organic acid coated with a coating material containing hydrogenated oil as a main component" may be simply referred to as "coated organic acid".

As the coating organic acid used in the powdered shelf life improver for foods of the present invention, organic acid powders such as fumaric acid, succinic acid, tartaric acid, adipic acid, malic acid, citric acid and sorbic acid are used as main components. Examples thereof include those coated with a coating material (referred to as coated fumaric acid, coated succinic acid, coated tartaric acid, coated adipic acid, coated malic acid, coated citric acid, and coated sorbic acid, respectively). Among them, coated fumaric acid, coated succinic acid, coated citric acid, and coated sorbic acid are preferable, and coated fumaric acid is more preferable, from the viewpoint of the preservation effect and the influence on the taste quality of food.

In the present specification, the "coating material containing hydrogenated oil as a main component" means a material containing 80% by weight or more of hydrogenated oil with respect to the total weight of the coating material, and does not contain other components and is composed only of hydrogenated oil. The coating material is also included in the "coating 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 hydrogenated oil with respect to the total weight of the coating material.

The hydrogenated oil used as the main component of the coating material preferably has a melting point of about 50 to 70 ° C., and the types of hydrogenated oil are rapeseed hydrogenated oil, soybean hydrogenated oil, palm hydrogenated oil, beef fat hydrogenated oil, and coconut oil hydrogenated oil. , Hydrogenated oil of herring oil and the like. Among them, palm-hardened oil and beef tallow-hardened oil, which are easily available, easily melted, and have good distribution stability, are preferable. In addition, in order to improve the coating property of the coating material, lecithin, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, beeswax, carnauba wax, candelilla wax, rice wax, calcium triphosphate May contain auxiliary components such as. When these auxiliary components are contained, it is preferable to contain them in an amount of about 1 to 15% by weight based on the total weight of the coating material. In one embodiment, the coating of the coated organic acid contains a monoglycerin fatty acid ester as an auxiliary component.

For the preparation of the coated organic acid, a spray-drying method, a coating pan method, an air suspension coating method, a vacuum-deposited coating method, an electrostatic coalescence method, a melting dispersion cooling method and the like are adopted. For example, when the spray-drying method is adopted, a coating material is prepared by adding other auxiliary components to the heat-melted hydrogenated oil as necessary, and then an organic acid powder is added to the coating material and sufficiently mixed. It is prepared by suspending it uniformly and then spraying it in air to cool and solidify it. As the organic acid powder, a commercially available organic acid powder can be used, or a solid organic acid adjusted to a desired particle size by a pulverizer or the like 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 the organic acid used. For example, the ratio of the organic acid to the total amount of the coated organic acid is 30 to 90% by weight. For example, when the organic acid contained in the coated organic acid is fumaric acid, the ratio of fumaric acid to the total amount of coated fumaric acid is preferably 30 to 70% by weight. In one embodiment, coated fumaric acid having a fumaric acid content of 30 to 65% by weight can be used. In another embodiment, coated citric acid having a citric acid content of 50 to 90% by weight can also be used. In yet another embodiment, coated sorbic acid containing 30 to 50% by weight of sorbic acid can also be used.

The food powder longevity improver of the present invention is a polyglycerin fatty acid ester as a dispersant for improving the dispersibility of the coated organic acid in a food raw material, in addition to the glycerin fatty acid ester as an auxiliary component of the coated organic acid. including. The polyglycerin fatty acid ester is a polyglycerin fatty acid ester having an HLB value of 1 to 8 and a glycerin degree of polymerization of 2 or 3, and more preferably an HLB value of 1.5 to 7. The degree of esterification of the fatty acid in the polyglycerin fatty acid ester is not particularly limited, and for example, one having an esterification degree in the range of 20 to 90% can be used. Further, the properties of the polyglycerin fatty acid ester may be powdery when mixed with the coated organic acid, and those having properties such as beads and flakes may be pulverized and used.

Regarding the polyglycerin fatty acid ester (dispersant) having an HLB value of 1 to 8 and a glycerin polymerization degree of 2 or 3 used in the powdered shelf life improver for foods of the present invention, the constituent fatty acids have 18 to 18 carbon atoms. It is preferably a saturated fatty acid of 22, and may be, for example, stearic acid (18 carbon atoms), arachidic acid (20 carbon atoms) and behenic acid (22 carbon atoms). Behenic acid (22 carbon atoms) is more preferable from the viewpoint of the dispersion effect of the coating organic acid.

The content of the polyglycerin fatty acid ester (dispersant) having an HLB value of 1 to 8 and a glycerin degree of polymerization of 2 or 3 in the powdered shelf life improver for foods of the present invention is based on 1 part by weight of the coated organic acid. It is 0.01 to 0.06 parts by weight, preferably 0.01 to 0.05 parts by weight, and more preferably 0.01 to 0.04 parts by weight. When the content of the polyglycerin fatty acid ester is less than 0.01 parts by weight with respect to 1 part by weight of the coated organic acid, the dispersibility of the coated organic acid in food tends to be insufficient. When the ratio of the polyglycerin fatty acid ester exceeds 0.06 part by weight with respect to 1 part by weight of the coated organic acid, the shelf life improver tends to aggregate easily and the dispersibility tends to decrease when added to food.

The powdered shelf life improver for foods of the present invention includes sodium acetate, glycine, thiamine lauryl sulfate, lysozyme, succinic acid, sodium succinate, in addition to the above components, as long as the effects of the present invention are not impaired. Ingredients such as calcium lactate, calcium carbonate, starch and dextrin may be added. The amount of these components added is preferably 80% by weight or less based on the total weight of the powdered shelf life improver for foods of the present invention.

The method for improving the shelf life of processed foods of the present invention is a step of adding the above-mentioned powdered food shelf life improver to a food raw material before heating, and the melting point of the hydrogenated oil contained in the coating material of the coating organic acid. Includes the step of heating at temperature. By the heating step, the hydrogenated oil contained in the coating material is melted, and the organic acid coated by the coating material is exposed. The exposed organic acid can lower the pH of the food and improve the storage stability of the processed food. The method for adding the powdered food shelf life agent of the present invention to the food raw material is not particularly limited, and for example, a predetermined amount of the powdered food shelf life agent may be added at once while mixing the food raw materials.

The amount of the powdered shelf life improver for foods of the present invention added to the food raw material differs depending on the type and condition of the food, and therefore may be appropriately adjusted so as to obtain the desired effect. It is preferable to add 0.01 to 1.5% by weight, more preferably 0.02 to 1.0% by weight, and 0.04 to 0.5% by weight with respect to the weight of the food raw material. Is more preferable, and 0.1 to 0.3% by weight is particularly preferable.

As the food to which the powdered shelf life improver for food of the present invention can be applied, any processed food including a heating step can be applied. For example, sausage, hamburger, meat dumpling, dumpling, shumai, croquette. , Tonkatsu, fried chicken, fried meat and other processed meat products, croquette, bamboo ring, hampen, fish meat ham, fish sausage and other fish paste products, udon, buckwheat noodles, Chinese noodles and other noodles, bread, French bread and other breads , Fillings and the like are exemplified.

Hereinafter, the present invention will be further described with reference to Examples, but the present invention is not limited to these Examples.

Examples 1-2 and Comparative Examples 1-7
Dispersibility Test Using the glycerin fatty acid esters (dispersants 1 to 7) shown in Table 1 in a 200 ml beaker, a powdery shelf life improver having the composition shown in Table 2 was prepared. Weigh 0.6 g of each shelf life improver, add 50 ml of ion-exchanged water at room temperature, and stirrer with a stirrer (SR-550, manufactured by ADVANTEC Co., Ltd.) for 1 minute x 2 times to improve shelf life after stirring. The dispersibility of the agent in water was visually observed. The dispersibility of the powdered shelf life improver was judged by the presence or absence of agglomerates and evaluated according to the following criteria.

Dispersibility ◎: No agglutinating ○: Almost no agglutinating ×: Agglutinating

* Composition of coated fumaric acid: fumaric acid 60%, glycerin fatty acid ester 3%, beeswax 1%, palm hydrogenated oil 36%

The powdery shelf life improver prepared using the dispersants 1 and 2 showed good dispersibility in the range of 1.5 to 3.0% by weight of the total amount of the glycerin fatty acid ester. On the other hand, the powdery shelf life improver prepared by using the dispersants 3 to 7 did not improve the dispersibility regardless of the ratio of the glycerin fatty acid ester to the total amount of the composition. The results are shown in Tables 3-9.

Example 3
Production of Kamaboko 0.17% by weight (about 0.1% as fumaric acid) of the powdered shelf life improver of Example 1-2 was added to the food raw material shown in Table 10 and mixed thoroughly, and then the paste was used. Was placed in a polystyrene petri dish (diameter 85 mm, height 10 mm). Next, the petri dish containing the paste was placed in a polypropylene bag and heated in a hot water bath at 80 ° C. for 30 minutes to produce kamaboko.
If the powdery shelf life improver has poor dispersibility and lumps or segregation occur, acid burning occurs when the food is heated, and vitiligo occurs. Dispersibility was evaluated by counting the total number of white spots visually confirmed from the bottom surface of the petri dish and the number of white spots having a maximum diameter of 2 mm or more.

In the Kamaboko (Example 3) to which the powdered shelf life improver of Example 1-2 was added, there were fewer white spots and the dispersibility of the composition was improved as compared with the control (coated fumaric acid only). The results are shown in Table 11.

Claims (5)

The hydrogenated oil was coated with a coating material mainly composed, a coating of fumaric acid ratio of fumaric acid is 30 to 70 wt%, glycerin polymerization degree HLB value is 1.5 to 7 are are two or three der comprises a dispersant fatty acids constituting consists saturated fatty der Ru polyglycerol fatty acid ester of 18-22 carbon atoms, from 0.015 to 0.04 parts by weight containing dispersant with respect to 1 part by weight of the coating of fumaric acid A powdered shelf life improver for foods, which is characterized by the fact that The powdery shelf life improver for foods according to claim 1, wherein the polyglycerin fatty acid ester has an HLB value of 2 to 6 . The powdery shelf life improver for foods according to claim 1 or 2, wherein the fatty acid constituting the polyglycerin fatty acid ester is behenic acid. A processed food characterized in that the powdery shelf life improver for foods according to any one of claims 1 to 3 is added to a food raw material and heated at a temperature equal to or higher than the melting point of the hydrogenated oil contained in the coating material of the coating organic acid. How to improve the shelf life. The method for improving the shelf life of a food product according to claim 4 , wherein the processed food product is selected from the group consisting of processed meat products, fish paste products, noodles, bread and fillings.