JPH0223854A - Preservative for food - Google Patents

Abstract

PURPOSE:To provide the title preservative free from offensive odor and irritant taste, safe, odorless and tasteless and having preservative effect for a long period, comprising an organic acid, sodium acetate, sodium dihydrogenpyrophosphate and a glycerin fatty acid monoester in specified proportion. CONSTITUTION:The objective preservative comprising (A) 1-2 pts.wt. of an organic acid (pref. adipic acid or fumaric acid), (B) 4-12 pts.wt. of sodium acetate, (C) 4-8 pts.wt. of sodium dihydrogenpyrophosphate, and (D) 0-0.5 pts.wt. of a glycerin fatty acid monoster (e.g., monoglyceride caprylic acid). It is preferable that 0.1-0.5wt.%, based on the aimed food, of this preservative be used.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a food preservative that exhibits excellent preservation effects over a long period of time.

(Prior Art) With the development of distribution systems in recent years, various foods have come to be produced and sold in large quantities in many regions. Under these circumstances, there is an increasing demand for food preservatives that prevent deterioration and spoilage due to the growth of bacteria, mold, etc. during storage and make food sanitarily safe. Conventionally, as such food preservatives, sorbic acid, paraoxybenzoic acid ester, etc., glycerin fatty acid monoesters which are emulsifiers, etc. are known.

However, sorbin, paraoxybenzoic acid ester, and the like have drawbacks such as producing off-taste and odor at the concentration required for preservation.

Furthermore, it is known that glycerin fatty acid monoesters (particularly medium-chain ones), which are emulsifiers, exhibit antibacterial properties against a wide range of bacteria, molds, yeasts, etc., but at the concentration where they are added to exhibit antibacterial properties, unpleasant odors may be produced. There has been resistance to using this product for food preservation purposes because it gives off a harsh taste or has a pungent taste.

Furthermore, when the above-mentioned food additives are added alone to foods, they often fail to exhibit antibacterial effects due to the ingredients contained in these foods. This is due to the influence of proteins, fats and oils, carbohydrates, and low HLB emulsifiers, especially fats and oils, which coexist in the food. In other words, preservatives such as sorbic acid and paraoxybenzoic acid esters are easily dissolved in fats and oils and easily migrate from the aqueous phase to the oil phase.
The concentration of the preservative in the aqueous phase is reduced, resulting in a poor preservative effect on oil-based foods. Furthermore, even if the food is not an oil-based food, it has the disadvantage that it does not have a sufficient preservative effect on food that has been mixed with oil or fat for some reason.

The present invention has been made in view of the above-mentioned circumstances of the prior art, and its purpose is to reduce the concentration of proteins, oils, fats, carbohydrates, etc., not only in ordinary processed foods but also in processed foods containing high concentrations of proteins, oils, fats, carbohydrates, etc. To provide a food preservative that exhibits an excellent preservative effect, has excellent flavor and appearance, and is hygienically harmless.

[Means for Solving the Problems] According to the studies of the present inventors, the above purpose is achieved by blending predetermined amounts of each component of sodium acetate, sodium dihydrogen birophosphate, and preferably glycerin fatty acid monoester to an organic acid. It has been found that food preservatives can be used as a solution.

That is, the food preservative of the present invention has the following (a) to (d)
) is characterized by a combination of predetermined amounts of components.

(a) Organic acid 1 to 2 parts by weight (b) Sodium acetate 4 to 12 parts by weight (c) Sodium birophosphate 4 to 8 parts by weight The present inventors have developed a food preservative that meets the above objectives. In order to do this, we use a wide variety of compounds, such as food additives for which there are no standards for use, substances that do not exhibit antibacterial properties when used alone, and substances that do not exhibit antibacterial properties unless used in high concentrations. As a result of manufacturing preservatives and evaluating their preservative effects, we found that food preservatives consisting of the above components (a), (b), and (c), preferably component (d), use each component alone. It exhibits extremely excellent antibacterial properties that cannot be obtained with conventional preservatives. The present invention was made based on this knowledge.

The present invention will be explained in more detail below. Component (a) constituting the food preservative of the present invention is an organic acid. As the organic acid, adipic acid and fumaric acid are preferably used.

The amount of organic acid used as component (a) is 1 to 2 parts. If the amount of component (a) used is less than 1 part by weight, no preservative effect will be obtained, and if it exceeds 2 parts by weight, a sour taste will be produced, which is not preferable.

Component (b) constituting the food preservative of the present invention is sodium acetate. The amount of sodium acetate used as component (b) is 4 to 12 parts. If the amount of component (b) used is less than 4 parts by weight, there will be no preservative effect, and if it exceeds 12 parts by weight, it will give a salty taste, which is not preferable.

Component (c) constituting the food preservative of the present invention is sodium dihydrogen birophosphate. The amount of component (C) used is 4~
It is an 8-layered scene. If the amount of component (C) used is less than 4 parts by weight, there will be no preservation effect, and if it exceeds 8 parts by weight, powderiness will appear, which is not desirable.

The food preservative of the present invention has the above-mentioned (a) component, (b) component, and (c) component as essential components, but depending on the contents of the food, (d) may be added to improve the preservability. It is desirable to add glycerin fatty acid monoester as a component. Examples of such glycerin fatty acid monoester include caprylic acid monoglyceride, capric acid monoglyceride, lauric acid monoglyceride, etc. These can be used alone or in combination of two or more. You can also use (d) The amount of component used is 0 to 0.5
Parts by weight. If the amount of component (d) used exceeds 0.5 part by weight, the taste will be irritating and no desirable results will be obtained.

Furthermore, in the present invention, in addition to the above-mentioned ingredients, other conventionally known substances having a preservative effect, such as preservatives such as paraoxybenzoic acid esters and sorbic acid, and fragrances exhibiting antibacterial properties may be added as auxiliary ingredients. can.

In this way, the amount of the preservative of the present invention and conventionally known preservatives to be used can be greatly reduced due to their synergistic effect. For example, when the preservative of the present invention is used in combination with paraoxybenzoic acid esters or sorbic acids,
There is no off-taste or odor, which is a disadvantage when using paraoxybenzoic acid esters or sorbic acid alone, and the antibacterial effect is exhibited at low concentrations.

The food preservative of the present invention has the above-mentioned (a) component, (b) component,
It can be easily produced by uniformly stirring and dissolving a mixture of component (c), component (d) if necessary, and other auxiliary additive components.

The food preservative of the present invention is suitable for water confectionery, kamaboko, noodles,
Not only normal processed foods such as bean paste and pickles, but also highly concentrated oils and fats as food ingredients.

It also shows an excellent preservative effect on processed foods containing proteins and carbohydrates, and although there are no particular restrictions on how to use it, it is desirable to add it during the manufacturing process of these processed foods.

The preservative of the present invention exhibits an extremely excellent preservative effect just by adding o, io, s weight percent to food.

It has high utility value because it does not impair the flavor of food.

〔effect〕

The food preservative of the present invention usually contains (a) an organic acid, (b) sodium acetate, (c) sodium dihydrogen pyrophosphate, and preferably (d) a glycerin fatty acid monoester. Processed foods, as well as oils and fats,
It exhibits excellent preservative effects at low concentrations even for processed foods that contain high concentrations of proteins and carbohydrates and are difficult to preserve for long periods with conventional preservatives. Furthermore, it has extremely high practical value because it has no unpleasant odor or irritating taste, is tasteless and odorless, and is hygienically safe.

〔Example〕

Hereinafter, the present invention will be explained in more detail with reference to Examples and Comparative Examples. Note that % is weight % (W/W%) unless otherwise specified.
) respectively. The ingredients and blending ratio (expressed as heavy weight) of the preservative of the present invention and the concentration (percentage) added to the food are shown in Table 1-1 (Sample Nα1-
Table 1-2 (Samples Nα19 to 32) shows the ingredients and blending ratio of the preservative of the comparative example, and the concentration (percentage) added to the food.

Example 1, Comparative Example 1 Various food preservatives having the ingredient compositions shown in Tables 1-1 and 1-2 were prepared. The obtained food preservative was added to commercially available whipped cream containing high fat content (vegetable oil), protein, carbohydrates and water, then whipped for 5 minutes with an electric whipper, left for IO minutes, and then made into plastic. It was transferred to a pudding cup and stored at 9-12°C. Next, the effects of various preservatives were determined in the following manner. The results are shown in Table 2.

The effectiveness of the preservative was evaluated by observing changes in appearance.

Changes in appearance were determined by comparing the degree of decomposition with that of a test sample without additives (control sample) at the time of initial preparation, and using the following criteria.

No change ± Very slight off-odor + Off-odor and syneresis begins (the whipped state of the cream collapses) From Table 2, when the preservative of the present invention is added to whipped cream, the preservative of the comparative example is applied. It can be seen that deterioration caused by microorganisms can be significantly prevented compared to the conventional method.

Furthermore, sensory tests were conducted on these specimens, and the taste, aroma, and color of the specimens to which the preservative of the present invention had been added were found to be higher than those of the specimens without additives during the period prior to the data expert's description in Table 2. Specimen (
There was almost no difference from the initial preparation of the control sample).

Example 2, Comparative Example 2 Regarding the control sample (sample Nn32) to which no preservative of the present invention was added, the number of viable bacteria in the whipped cream was determined according to the Food Sanitation Inspection Guidelines after 3 days had passed. !
As a result, the number of viable bacteria was determined to be t, ox to'/1 g of whipped cream. The limit of food spoilage is generally considered to be the number of viable bacteria per gram of sample 106, so sample N
It can be seen that the a32 specimen far exceeded the decomposition limit on the third day.

Furthermore, as a result of streaking and inoculating one platinum loop of the L2 sample onto a Brain Heart Infusion agar medium and culturing it at 20°C for 2 days, a colony was formed, and this colony was mostly occupied by the L strain. This strain was found to be an aerobic Durham-negative bacillus. Sample Nα in Table 1-1 which is a preservative of the present invention
1. Sample NG13, sample Nα14, and sample Nα26 and sample Nα32 (no additives) in Table 1-2, which are preservatives of comparative example, were added and mixed using an electric whipper in the same manner as in Example 1, and the above separation was carried out. A suspension of the bacterial strain was inoculated into 1 g of whipped cream so that the number of bacteria was 102. Furthermore, this cream was well whipped. Unlike Example 1, all of the above operations were performed aseptically, and these samples were also transferred to pudding cups using aseptic procedures and stored at 9 to 12°C. Next, the number of viable bacteria in these samples was determined every day, and the number of viable bacteria was determined for each sample over the number of days that had passed.(Measurement of the number of viable bacteria was based on the Japanese Food Sanitation Inspection Guidelines. ) The test results are as shown in the drawing.The change in the number of viable bacteria in each sample with respect to the number of days elapsed is expressed as follows.

10-Comparative Example (Sample Nα32) Comparative Example (Sample Nα26) -G-Preservative of the Invention (Sample Nα1) →-(Sample Nα13) -o-(Sample NCL14) From this figure, the preservative of the present invention is Large change due to microorganisms +f
It can be seen that the antibacterial effect can be prevented by J, showing an excellent bacteriostatic effect.

Example 3 The following raw materials were prepared to prepare a particularly high protein custard cream containing oil, fat, protein, carbohydrates and water.

■Milk 2- (■Sugar 680g (■Wheat flour 80g)■Corn starch 10g (ω Egg 60g 0Egg yolk 200g ■～(After mixing well the custard composition, heating and boiling, and reducing to 10-15%, After stopping the heating, the sample Nα1~, which is the preservative of the present invention, was added to the total weight at that time.
Samples Nα19 to NQ, which are preservatives of Nα18 and comparative examples
No. 32 was added at a predetermined concentration and a storage test was conducted at 15°C to 20°C. The effectiveness of the preservative was determined by observing changes in appearance. The results are shown in Table 3.

Changes in appearance indicate the degree of decay in specimens without additives (control specimens)
It was compared with that at the time of initial preparation, and judged according to the following criteria.

No change ± Very slight off-odor + Off-odor, syneresis or syneresis, and sometimes mold. From Table 3, the preservative of the present invention prevents microbial alteration to a greater extent than that of the comparative example (sample). Nα26-31 and Nα32 (
It can be seen that it exhibits an excellent bacteriostatic effect compared to (no additive)).

Furthermore, sensory tests were conducted on these specimens, and the taste, aroma, and color of the specimens to which the preservative of the present invention had been added were significantly lower than those of the specimens without additives during the period prior to the description by the data technician in Table 3. Sample (
There was almost no difference from the initial preparation of the control sample).

[Brief explanation of the drawing]

The drawing is a graph showing the bacteriostatic effects of preservatives according to the present invention and comparative examples.

Claims (2)

[Claims] (1) (a) 1 to 2 parts by weight of organic acid (b) 4 to 12 parts by weight of sodium acetate (c) 4 to 8 parts by weight of sodium dihydrogen pyrophosphate (d)
A food preservative comprising a combination of 0 to 0.5 parts by weight of glycerin fatty acid monoesters. (2) Add the food preservative of claim (1) to the food at 0.00%.
A method for preserving food characterized by adding 1 to 0.5% by weight.