JP6849989B2 - Powdered shelf life improver for fried foods - Google Patents

Description

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

Conventionally, organic acids and organic acid salts have been used in the production of processed foods for the purpose of improving the storage stability of foods. Among them, in the production of processed foods that undergo a heating process, the organic acids are cured. Oil-coated coated organic acids are often used. Since the surface of the coated organic acid is covered with hydrogenated oil, there is an advantage that the decrease in pH and the occurrence of discoloration due to the organic acid can be suppressed in the processed food before heating.

For example, 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.

Examples of processed foods that have undergone the heating process include fried foods such as fried chicken, fried chicken, and tempura, which can be oiled after immersing the ingredients in a batter solution in which wheat flour, starch, or the like is dissolved in water. Alternatively, it can be obtained by immersing in a batter solution, further adding a clothing material such as bread crumbs, and adjusting the oil. Further, in the case of an ingredient having a large amount of water, it is also necessary to sprinkle a dusting powder made of powder such as wheat flour or starch before immersing the ingredient in the batter solution. Then, in order to improve the storage stability of the fried food, there is a method of adding a preservative made of a coating organic acid or a shelf life improving agent to the batter liquid, the clothing material, and the dusting powder.

However, since the coated organic acid exerts a preservation effect by exposing the organic acid by heating, the effect cannot be expected in the processed food before heating, and it is insufficient as a measure for improving the preservation of the preheated product. .. In addition, if the amount of the coated organic acid added is increased for the purpose of improving the storage stability of the product after heating, the acid odor and sourness due to the eluted organic acid become remarkable, which greatly affects the texture. Even if there was, it was not preferable to increase the addition amount.

On the other hand, acetic acid and sodium acetate, which are highly effective among organic acids and organic acid salts, are frequently used to improve the storage stability of processed foods. However, the strong sourness and sourness derived from acetic acid and the bitterness and astringency derived from sodium acetate greatly affect the flavor of foods, and among them, processed foods that have undergone the heating process have a stronger sourness due to heating. Particular attention had to be paid to the amount of acetic acid added. Further, in the production of fried foods, when acetic acid is added to the batter solution, the viscosity of the batter solution decreases due to a decrease in pH, and there is a problem that workability deteriorates in cooking.

In this way, processed foods that have undergone a heating process, especially long-lasting agents for deep-fried foods, are still inadequate in terms of effectiveness and have problems such as affecting the taste and physical properties of the batter liquid. It has not been sufficiently examined, and further improvement has been desired.

JP-A-54-80439

An object of the present invention is to provide a powdered shelf life improver for deep-fried foods, which has an excellent preservative effect, has little influence on the taste of food, and has little influence on the physical characteristics of the batter liquid.

As a result of diligent studies to solve the above problems, the present inventors have combined acetic acid, sodium acetate, a coated organic acid coated with a coating material containing a curing oil as a main component, and sodium gluconate, and 1% by weight. By adjusting the pH when the aqueous solution is prepared to be within a specific range, it has an excellent storage effect, has little effect on the taste of food, and can suppress the decrease in viscosity of the batter solution for fried foods. We have found that a powdered shelf life improver can be obtained, and have completed the present invention.

That is, the present invention contains acetic acid, sodium acetate, a coated organic acid coated with a coating material containing a curing oil as a main component, and sodium gluconate, and has a pH of 5.4 to 6 when a 1 wt% aqueous solution is prepared. Provided is a powdered shelf life improver for fried foods, which is 0.0.

The acetic acid used in the powdered shelf life improver for fried foods 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. The ratio of acetic acid in the powdered shelf life improver for deep-fried foods of the present invention is preferably 2 to 5% by weight, more preferably 2.5 to 4.5% by weight, based on the total amount of acetic acid. It is more preferably ~ 4.2% by weight. When the proportion of acetic acid in the powdered longevity improver for fried foods of the present invention is less than 2% by weight, the effect of improving the shelf life tends to be insufficient, and the proportion of acetic acid in the powdered longevity improver for fried foods of the present invention is 5. If it exceeds% by weight, the acid odor and sour taste tend to be strong, and when added to the batter liquid, the viscosity tends to decrease.

The sodium acetate used in the powdered shelf life improver for fried foods of the present invention is not particularly limited as long as it can be used for foods, and for example, those commercially available as food additives are used. As sodium acetate, anhydrous sodium acetate or hydrate of sodium acetate is used. The ratio of sodium acetate in the powdered shelf life improver for deep-fried foods of the present invention is preferably 15 to 35 parts by weight, more preferably 16 to 34 parts by weight, and 17 to 33 parts by weight with respect to 1 part by weight of acetic acid. It is more preferably by weight. When the ratio of sodium acetate in the powdered shelf life improver for fried foods of the present invention is less than 15 parts by weight with respect to 1 part by weight of acetic acid, the proportion of acetic acid in the obtained shelf life improver becomes large and the acidity and sour odor are strong. When the ratio of sodium acetate in the powdered shelf life improver for fried foods of the present invention exceeds 35 parts by weight with respect to 1 part by weight of acetic acid, the proportion of acetic acid in the obtained shelf life improver becomes small and the shelf life becomes small. The improvement effect tends to be insufficient. In addition, in this specification and claims, the ratio of sodium acetate shows the value based on the weight of anhydrous sodium acetate.

In the present specification and claims, the coated organic acid refers to an organic acid coated with "a coating material containing a hydrogenated oil as a main component". "Hydrogenated oil-based coating material" refers to a coating material containing 80% by weight or more of hydrogenated oil with respect to the total amount of the coating material, and a coating material containing only hydrogenated oil without containing other components is also "hydrogenated oil". Is included in the "coating material containing the main component".

As the coating organic acid used in the powdered shelf life improver for fried 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 mainly used as the main component of the cured oil. 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 or coated sorbic acid is preferable, and coated fumaric acid is more preferable, from the viewpoint of preservative effect and influence on food taste.

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 oils 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, the covering material is supplemented with lecithin, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, beeswax, carnauba wax, candelilla wax, rice wax and the like. Ingredients may be included. 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 covering material.

For the preparation of the coated organic acid, a spray-drying method, a coating pan method, an air suspension coating method, a vacuum vapor deposition coating method, an electrostatic coalescence method, a melt 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 crusher 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 organic acid used. For example, in the case of 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 60% by weight can be used.

The ratio of the coated organic acid in the powdered shelf life improver for deep-fried foods of the present invention is preferably 2 to 5 parts by weight, preferably 2.1 to 4.5 parts by weight, based on 1 part by weight of acetic acid. More preferably, it is 2.2 to 4 parts by weight. When the ratio of the coated organic acid in the powdered shelf life improver for fried foods of the present invention is less than 2 parts by weight with respect to 1 part by weight of acetic acid, the proportion of acetic acid in the obtained shelf life improver becomes large, and sourness and acid odor are generated. When the ratio of the coated organic acid in the powdered shelf life improver for fried foods of the present invention exceeds 5 parts by weight with respect to 1 part by weight of acetic acid, the proportion of acetic acid in the obtained shelf life improver becomes small. The effect of improving shelf life tends to be insufficient.

The sodium gluconate used in the powdered shelf life improver for deep-fried foods of the present invention is added for the purpose of reducing the acid odor derived from acetic acid, and is not particularly limited as long as it can be used for foods, for example, food additives. It may be commercially available as a product. The ratio of sodium gluconate in the powdered shelf life improver for deep-fried foods of the present invention is preferably 0.8 to 2 parts by weight, preferably 0.85 to 1.8 parts by weight, based on 1 part by weight of acetic acid. More preferably, it is more preferably 0.9 to 1.5 parts by weight. When the ratio of sodium gluconate in the powdered shelf life improver for fried foods of the present invention is less than 0.8 parts by weight with respect to 1 part by weight of acetic acid, the acid odor and sourness tend not to be sufficiently suppressed, and the fried food of the present invention tends to be sufficiently suppressed. When the ratio of sodium gluconate in the powdered shelf life improver exceeds 2 parts by weight with respect to 1 part by weight of acetic acid, the proportion of acetic acid in the obtained shelf life improver tends to be small and the shelf life improving effect tends to be insufficient. is there.

The powdery shelf life improver for deep-fried foods of the present invention has a pH adjusted to 5.4 to 6.0 when a 1 wt% aqueous solution is prepared, and is preferably 5.5 to 5.9. More preferably, it is 5.6 to 5.8. When the pH of the 1% by weight aqueous solution of the powdered longevity improver for fried foods of the present invention is higher than 6.0, the longevity improving effect tends to be insufficient, and the powdered longevity improving agent for fried foods of the present invention tends to be insufficient. When the pH of the 1% by weight aqueous solution of Aqueous Solution is lower than 5.4, the acid odor and sourness of the obtained shelf-life improving agent become stronger, which tends to affect the taste of foods and when added to the batter solution. Its viscosity tends to decrease.

Further, the powdered shelf life improver for deep-fried foods of the present invention may be prepared by adding dextrins such as cyclodextrin and highly branched cyclic dextrin as excipients as long as the antibacterial effect is not affected. Highly branched cyclic dextrins are preferred. The highly branched cyclic dextrin is a dextrin having a highly branched structure and an intramolecular cyclic structure, and is not particularly limited as long as it can be used for foods. Highly branched cyclic dextrins can be produced, for example, by allowing glycosyltransferases to act on saccharides having α-1,4-glucosidic and α-1,6-glucosidic bonds. Examples of commercially available highly branched cyclic dextrins include cluster dextrins (registered trademark) (manufactured by Glico Foods Co., Ltd.).

Further, the powdered shelf life improver for fried foods of the present invention includes dicalcium hydrogen phosphate anhydride, dicalcium hydrogen phosphate dihydrate, calcium sulfate dihydrate, calcium citrate, calcium carbonate, and tricalcium phosphate. By adding one or more kinds of components selected from the group consisting of calcium, it is possible to more effectively prevent the solidification of the powder. Above all, it is preferable to use tricalcium phosphate from the viewpoint of the effect of preventing consolidation. When these components that prevent consolidation are used in combination with the powdered shelf life improver for fried foods of the present invention, the proportion of the components is not particularly limited, but as a guide, the total amount of the powdered shelf life improver for fried foods of the present invention is used. On the other hand, it is about 0.5 to 2.5% by weight.

The powdered shelf life improver for deep-fried foods of the present invention can be obtained by pulverizing each raw material through steps such as stirring, kneading, and heating. The production method is not particularly limited, and all the raw materials may be added at the same time, stirred and kneaded to obtain a powder, but the acid odor and sourness are suppressed and acetic acid is uniformly dispersed in a short time efficiently. It is preferable to include the following production methods in that a powdery shelf life improver for fried foods can be produced.

As a preferable method for producing the powdered shelf life improver for deep-fried foods of the present invention,
(A) A step of obtaining a mixture by heating anhydrous sodium acetate and an aqueous acetic acid solution while stirring or kneading until the product temperature reaches 50 to 80 ° C.;
(B) The solidified product obtained in the step (C) step (B) obtained by cooling the mixture obtained in the step (A) until the product temperature reaches 10 to 40 ° C. while stirring or kneading. Steps of pulverizing to obtain a food powder preparation; and (D) The food powder preparation obtained in step (C) is used as a coating material containing anhydrous sodium acetate or sodium acetate trihydrate and a curing oil as main components. Examples include a coated coated organic acid, as well as a method comprising mixing with sodium gluconate.

Hereinafter, each step of the manufacturing method will be described.

Steps (A) and (B) may be performed in the same device or may be performed in different devices. Further, the steps (A) and (B) may be carried out in a general reaction vessel equipped with a stirring device, but the point that the production can be performed in a short time and the powdering is also carried out in the same device. It is preferable to use a kneading device such as a kneader in that the kneader can be used. As the kneading device, batch type and continuous kneading devices equipped with a temperature control mechanism such as a jacket can be used. For example, a conider, a double-armed kneader, a ribbon type mixer, a screw type mixer, and a muller type mixing device can be used. Machine, Radiation Rod Mixer, Pin Mixer, Votter, Self-Cleaning Mixer, Raika, Mix Muller, Multimal, Wet Pan Mill, Quick Kneader, Universal Mixer, Cutter Mixer, Shuggy Mixer, Extruder, Conte An example is an innovator. Among them, so-called kneaders such as coniders, double-armed kneaders, and continuous kneaders are preferable. For heating in step (A) and cooling in step (B), heat exchange media known in the art such as water (hot water), steam, air, various heat medium oils, and various refrigerant gases can be used. it can. The heat exchange medium used is not particularly limited as long as it is compatible with the temperature control mechanism such as the jacket.

In the step (A), anhydrous sodium acetate and an aqueous acetic acid solution, which are raw materials for the powdered shelf life improver for deep-fried foods of the present invention, may be first put into a reaction vessel or a kneading device, or while stirring or kneading. , Each component may be added sequentially.

In the step (A), in order to sufficiently mix the raw materials, heating is performed while stirring or kneading until the product temperature reaches 50 to 80 ° C. Then, in the step (B), in order to sufficiently solidify the mixture obtained in the step (A), cooling is performed while stirring or kneading until the product temperature reaches 10 to 40 ° C. The heating in the step (A) is preferably performed until the product temperature reaches 55 to 75 ° C, more preferably 60 to 73 ° C. Further, the cooling in the step (B) is preferably performed until the product temperature reaches 15 to 39 ° C, more preferably 20 to 38 ° C.

The step (C) is a step of pulverizing the solidified product obtained in the step (B) to obtain a powdery shelf life improver having a desired particle size. The obtained powder may be classified (for example, sieved) if necessary. As the crushing device, various crushing devices known in the art are available, and examples thereof include, but are not limited to, jet mills, power mills, pin mills, ceramic ball mills, millstones, and blenders. When a kneading device such as a conider, a double-armed kneader, or a continuous kneader is used as the manufacturing device, kneading is continued in the same device following steps (A) and (B). May be crushed and powdered to obtain a food powder preparation. In order to obtain a food powder preparation having a desired particle size, the powder obtained by grinding may be classified (for example, sieved) as necessary.

Step (D) is a step of further adding anhydrous sodium acetate or sodium acetate trihydrate and sodium gluconate to the food powder preparation obtained in step (C) and mixing them. In this step, the above-mentioned component for preventing consolidation and other components may be further mixed. Step (D) is usually carried out in a general mixing vessel equipped with a stirrer.

The proportion of anhydrous sodium acetate used in the step (A) is preferably 40 to 80% by weight, more preferably 55 to 75% by weight, and 60 to 70% by weight, based on the total amount of the mixture in the step (A). It is more preferably% by weight. If 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.

The acetic acid aqueous solution used in the step (A) is not particularly limited as long as it can be used for foods, and may be, for example, an aqueous solution obtained by concentrating or diluting from vinegar or glacial acetic acid.

The concentration of the acetic acid aqueous solution used is preferably 30 to 95%, more preferably 50 to 90%, still more preferably 70 to 80%. If the concentration of acetic acid used is less than 30% by weight, it tends to be difficult to obtain a dry powder.

The ratio of acetic acid used in the step (A) is preferably 0.2 to 1.5 parts by weight, more preferably 0.3 to 0.8 parts by weight, based on 1 part by weight of anhydrous sodium acetate. , 0.4 to 0.7 parts by weight is more preferable.

In step (A), anhydrous sodium acetate and an aqueous acetic acid solution may be heated together with a desired excipient while stirring or kneading to obtain a mixture. Possible excipients include dextrins such as cyclodextrin and highly branched cyclic dextrin, monosaccharides such as glucose, fructose and mannose, disaccharides such as lactose, maltose, trehalose, sucrose and palatinose, sorbitol, maltol and xylitol Sugar alcohols such as reduced palatinose, starch, chemically modified starch, processed starch, chitin, chitosan, cellulose, polysaccharides such as microcrystalline cellulose, fatty acid salts such as magnesium stearate and calcium stearate, and inorganic powders such as silicon dioxide However, dextrins are preferable, and highly branched cyclic dextrins are more preferable, because they have an effect of suppressing acid odor and acidity when added to foods and caking is less likely to occur during storage.

When highly branched cyclic dextrin is used in the step (A), the ratio thereof is preferably 0.005 to 0.3 parts by weight, more preferably 0.01 to 0.2 parts by weight, based on 1 part by weight of anhydrous sodium acetate. , 0.02 to 0.1 parts by weight is more preferable.

The method and amount of the powdered longevity improver for deep-fried foods of the present invention added to the deep-fried foods have different effects on the storage effect and taste quality obtained depending on the type and state of the deep-fried foods, so that the desired storage effect and taste quality can be obtained. It may be adjusted as appropriate. Examples of the method for adding the powdered shelf life improver for fried foods of the present invention include a method of adding to a batter solution, a method of adding to batter, a method of adding to dusting powder, a method of adding directly to ingredients, and the like. One type of method may be used, or two or more types of methods may be used in combination. Examples of the method of adding directly to the ingredients include, but are not limited to, kneading into minced meat, fish paste, and the like.

As a preferred embodiment, when the powdery shelf life improver for fried foods of the present invention is added to the batter liquid, 0.2 to 2% by weight, preferably 0.3 to 1.5% by weight is added as a guide to the total amount. To do. As another aspect, when the powdery shelf life improver for fried foods of the present invention is added to the batter, 0.3 to 2% by weight, preferably 0.5 to 1.5% by weight, is a guideline. Add to. As yet another embodiment, when the powdery shelf life improver for deep-fried foods of the present invention is added to the dusting powder, 10 to 30% by weight, preferably 15 to 25% by weight is added as a guide. As yet another mode, when the powdered shelf life improver for fried foods of the present invention is added to the ingredients, 0.2 to 2% by weight, preferably 0.3 to 1% by weight, is added as a guide to the total amount. To do.

In the present specification and claims, the batter liquid refers to a batter liquid that covers the surface of ingredients and forms a batter in fried foods, such as wheat flour, potato starch, starch, cornstarch, soy protein, eggs, and so on. It is made by dissolving ingredients such as dairy products in water.

The powdered shelf life improver for fried foods of the present invention can be applied to any processed food containing an oil preparation process, for example, croquette, pork cutlet, fried chicken, fried chicken, tempura, fried fish, fried fish, fried shrimp. , Satsuma fried, chicken nuggets, etc., suitable for various fried foods.

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

Examples 1 to 4 and Comparative Examples 1 to 5
Preparations (formulations A to H) having the compositions shown in Table 1 were prepared and subjected to the following tests. The food powder preparations shown in Table 1 were produced by the following steps and mixed with other components shown in Table 1 such as sodium gluconate by a mixer to obtain a powdered shelf life improver for fried foods. ..
[Manufacturing method of powdered food preparation]
9.45 kg of anhydrous sodium acetate, 5.25 kg of acetic acid (acetic acid concentration 75%), and 0.3 kg of highly branched cyclic dextrin (cluster dextrin: manufactured by Glico Foods Co., Ltd.) are mixed and stirred. After being put into (manufactured by) and kneaded for 2 minutes, heating was started by putting steam (steam temperature 120 ° C.) in the jacket, and kneading was continued. Kneading was carried out for about 5 minutes while heating, and when the product temperature reached 70 ° C., heating was stopped and the inside of the jacket was replaced with cold water (cold water temperature 15 ° C.) to continue kneading while cooling. The mixture was kneaded for about 20 minutes while cooling, and when the product temperature reached 35 ° C., it solidified. Therefore, the kneading was stopped and 13.5 kg of the solidified product was recovered. The obtained solid matter was pulverized with a power mill and then classified to obtain a food powder formulation.

Batter liquid viscosity measurement 45 g of cake flour and 62.5 g of tap water were added to a 100 ml beaker and stirred with a spatula to prepare a batter liquid. 0.81% by weight of the preparation shown in Table 1 was added thereto, and the mixture was stirred and mixed with a spatula for 30 seconds, and then allowed to stand for 10 minutes to prepare a test sample. Set the liquid temperature to 24.4 ° C, use a vibrating viscometer (DIGITAL VISCOMATE vm-100, manufactured by Yamaichi Electric Co., Ltd.), insert the plunger into the test sample, and then set the viscosity for 1 minute. It was used as a measured value. When the measured value was 150 cp or more, it was judged that the decrease in the batter viscosity was suppressed.

When the preparations A to C (Examples 1 to 3), which are the shelf life improving agents of the present invention, were added, the decrease in the viscosity of the batter liquid was suppressed, but the preparations D and E (Comparative Examples 1 and 2) were added. In that case, the viscosity of the batter liquid was significantly reduced. The results are shown in Table 2.

Antibacterial activity test To 49.7 g of tryptosoya bouillon (SCD bouillon) sterilized by autoclave, 0.30 g (0.6% by weight of all materials) of each preparation shown in Table 1 was added, and after heating and dissolving, a qualitative filter paper was added. No. It was filtered through 2 (corresponding to 2 types specified in JIS P 3801 [filter paper (for chemical analysis)]). Then CO ₂ gas sensors containing tubes (SensiMedia (registered trademark) SM000, micro Bio Inc.) was dispensed each liquid medium after sterilization by 5 ml, diluted below test bacteria in ¹⁰ 3 CFU / ml 100 μl of the resulting bacterial solution was inoculated. After inoculation, the cells were cultured at 30 ° C., _{and the time until CO 2} generated by the growth of bacteria was detected was measured. When _{the time until CO 2} was detected was 21 hours or more, it was judged that the growth of the bacterium was suppressed.

Bactillus to be tested: Bacillus subtilis IAM1069

When preparations A to C (Examples 1 to 3), which are the shelf life improvers of the present invention, were added, the growth of bacteria was suppressed, but preparation F (Comparative Example 3) and preparation G (Comparative Example 4) were added. When this was done, the growth of the fungus was not sufficiently suppressed. The results are shown in Table 3.

Sensory Test Each preparation shown in Table 1 was dissolved in distilled water to prepare a 0.1% by weight aqueous solution. Using this aqueous solution as a test solution, five panelists evaluated the strength of acid odor and sourness. The evaluation evaluates the strength of sourness and sourness on a scale of 1 (weak sourness / sourness) to 5 (strong sourness / sourness), and the average value of the evaluation of sourness is less than 1.5. When the value is less than 2.5 and the average value of the evaluation of sourness is less than 2.5, it is judged that the sour odor and sourness are suppressed.

The aqueous solutions containing the formulations A to C (Examples 1 to 3), which are the shelf life improvers of the present invention, suppressed the sour odor and sourness, whereas the formulations D, E, G and H (Comparative Examples 1 and 2). The aqueous solution containing 4 and 5) had a strong sour odor and / or sour taste. The results are shown in Table 4.

Preservation test A chicken nugget preservation test was performed using the preparations C, F and G. Add each preparation to the raw materials (260 g of minced chicken meat, 1.82 g of salt, 0.52 g of monosodium glutamate, 0.26 g of white pepper) so as to be 0.4% by weight, knead well, and mold into 20 g / piece. After that, it was stored in a freezer for 24 hours. After 24 hours, a batter solution (80 g of water, 53 g of cake flour) to which each preparation was added so as to be 1% by weight was attached, and the primary oil was adjusted (oiled at 150 ° C. for 2 minutes), and then the secondary oil was adjusted (170). A chicken nugget was produced by oil-conditioning at ° C for 2 minutes. The chicken nuggets produced, stored for 3 days at 30 ° C., the viable count of 1, 2 and 3 days after storage was measured, calculated by exponential approximation curve on the days for which the number of bacteria reaches 10 5 ^cfu / g, The number of valid storage days was used.

The chicken nugget to which the preparation C (Example 3), which is the shelf life improving agent of the present invention, is added, has a lower general viable cell count than the chicken nugget to which the preparation F (Comparative Example 3) and the preparation G (Comparative Example 4) are added. , The number of valid storage days has also been improved. The results are shown in Table 5. In addition, the chicken nugget to which the shelf life improver of the present invention was added had a good taste quality with suppressed sour odor and sourness.

Claims (8)

Acetate, sodium acetate, hydrogenated oil coated fumaric acid coated with a coating material mainly composed of, as well as a frying powder shelf life extender containing a sodium gluconate, a coating of fumaric acid with respect to 1 part by weight of acetic acid It contains 2 to 5 parts by weight and 0.8 to 2 parts by weight of sodium gluconate, and the pH of a 1% by weight aqueous solution of the shelf life improver is 5.4 to 6.0. Agent. The powdered longevity improver for deep-fried foods according to claim 1, wherein the proportion of acetic acid is 2 to 5% by weight based on the total amount of the longevity improver. The powdery shelf life improver for deep-fried foods according to claim 1 or 2, wherein the ratio of sodium acetate is 15 to 35 parts by weight with respect to 1 part by weight of acetic acid. The fried food according to any one of claims 1 to 3, wherein the ratio of coated fumaric acid coated with a coating material containing hydrogenated oil as a main component is 2.1 to 4.5 parts by weight with respect to 1 part by weight of acetic acid. Powdered shelf life improver. The powdery shelf life improver for deep-fried foods according to any one of claims 1 to 4, wherein the ratio of sodium gluconate is 0.85 to 1.8 parts by weight with respect to 1 part by weight of acetic acid. Further, one or more components selected from the group consisting of dicalcium hydrogen phosphate anhydride, dicalcium hydrogen phosphate dihydrate, calcium sulfate dihydrate, calcium citrate, calcium carbonate, and tricalcium phosphate. The powdery shelf life improver for fried foods according to any one of claims 1 to 5 , which contains. The powdery shelf life improver for deep-fried foods according to any one of claims 1 to 6 , which is used by adding to a batter solution. The method for producing a powdered shelf life improver for deep-fried foods according to any one of claims 1 to 7.
(A) A step of obtaining a mixture by heating anhydrous sodium acetate and an aqueous acetic acid solution while stirring or kneading until the product temperature reaches 50 to 80 ° C.;
(B) A step of obtaining a solid product by cooling the mixture obtained in the step (A) until the product temperature reaches 10 to 40 ° C. while stirring or kneading the mixture;
(C) A step of crushing the solidified product obtained in step (B) to obtain a food powder preparation; and (D) the food powder preparation obtained in step (C) of acetic anhydride sodium acetate or sodium acetate tri. A method comprising a step of mixing with a coated fumaric acid coated with a coating material containing hydrate and a curing oil as a main component, and sodium gluconate.