JPH0227971A - Powder preservative for food and food preservation using same - Google Patents

Abstract

PURPOSE:To obtain the title preservative capable of suppressing the deterioration or putrefaction of foods for a long period without having adverse effect on them by carrying a preservative volatile substance on a low hygroscopic powdery carrier. CONSTITUTION:The objective preservative can be obtained by carrying (1) 0.1-40 pts.wt. of a preservative volatile substance such as an alcohol, organic acid or aldehyde on (2) 100 pts.wt.% of a powdery carrier virtually non- hygroscopic even if stored at 30 deg.C under 95% RH for 6 days (e.g., beta-type starch, casein). This preservative is directly brought into contact with a food >=0.9 in moisture activity such as raw dumpling or raw white Japanese noodles.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a powdered food preservative and a preservative method using the same, and more specifically, it relates to a powder preservative for food and a preservative method using the same. This invention relates to a powder preservative with low hygroscopicity containing ketones, esters, etc., and a food preservative method using the same.

[Prior art and problems]

Currently, -S is used to prevent spoilage and spoilage of foods containing flour and starch, especially raw dumplings with high moisture content, spring soybeans, various skins such as wonton skins, raw udon, soba, Chinese noodles, etc. To achieve this, methods include sterilizing food packaging, performing secondary heating after packaging, and adding preservatives during manufacturing, but all of these methods have cost, safety, and preservative issues. It cannot be said that the effectiveness is fully satisfactory, and there are known methods of keeping meat and seafood fresh by contacting them with powdered ethyl alcohol or powdered edible organic acids; α-starch and dextrin are used in the powder carrier of the freshness-preserving agent used in the method, so if this powder is used directly on the above-mentioned raw skins or noodles, the powder will absorb moisture and the products will stick together. Or,
It has fatal drawbacks such as significant deterioration of appearance and texture, and poses many practical problems.

[Means for solving problems]

The present inventors have been aware of this situation and have conducted extensive research to solve the above problems. As a result, they have created a powdered preservative by using a powder carrier with low hygroscopicity and containing a volatile substance with a preservative effect. If the powdered preservative is brought into direct contact with raw food with high water activity, the powdered preservative will absorb moisture and the volatile components will gradually evaporate from the powder without adversely affecting the food, preventing the spoilage of the food over a long period of time. discovered that rot could be suppressed and completed the present invention.

That is, the first aspect of the present invention is that no volatile substances having antiseptic effects are used.
．． The second aspect of the present invention is to prepare a powder preservative for food consisting of 1 to 40 parts by weight and 100 parts by weight of a powder carrier with low hygroscopicity, by directly contacting the powder preservative for food with a food with high water activity. The content includes each characteristic food preservation method.

The powder preservative of the present invention is a powder containing a volatile substance that has a preservative effect. It is manufactured by a method such as drying and powdering.

Volatile substances having a preservative effect used in the present invention include ethanol, n-propyl alcohol, isopropyl alcohol, n-butyl alcohol, 5ec-butyl alcohol, tart-butyl alcohol, isobutyl alcohol, n-amyl alcohol, and isoamyl alcohol. Alcohols such as alcohol, 2-methylbutanol, β-phenethyl alcohol, volatile aromatic alcohol; lactic acid,
Formic acid, acetic acid, propionic acid, n-butyric acid, isobutyric acid, n-
Organic acids such as valeric acid, isovaleric acid, methylethyl acetic acid, trimethylacetic acid, caproic acid, caprylic acid, heptonic acid, α-ketoglutaric acid, oxaloacetic acid; formaldehyde, acetaldehyde, propionaldehyde, n-
Aldehydes such as butyraldehyde, isobutyraldehyde, n-valeraldehyde, n-caproaldehyde, n-hebutaldehyde; acetone, methyl ethyl ketone, methyl-n-propyl ketone, methyl isopropyl ketone, diethyl ketone, hexanone-2, hexanone −
3. Ketones such as acetylacetone, acetonylacetone, mesityl oxide; methyl formate, 81M ethyl, n-propyl formate, n-butyl fi acid, methyl acetate, ethyl acetate, flIn-propyl acetate, isopropyl acetate, n- acetate Butyl, 5ec-butyl acetate, tert-butyl acetate, isophthyl acetate, n-amyl acetate, acetic acid Jn-hex'/)Lt, acetic acid fI2n-octyl, ethyl propionate, n-ethyl butyrate, ethyl isoester, capron One or a mixture of two or more esters such as ethyl acid, ethyl caprylate, isoamyl alcohol acetate, and β-phenethyl alcohol acetate, preferably one of ethanol, acetic acid, and lactic acid, which have a large preservative effect. Or a mixture of two or more.

However, the material is not limited to these, and any edible substance that is volatile and has a preservative effect may be used.

The powder carrier used in the present invention is not particularly limited as long as it is a material with low hygroscopicity and is edible;
More preferred are edible materials that do not substantially absorb moisture even when stored at a temperature of 30'C for 6 days. Such powder carriers include, for example, β-type cornstarch, wheat starch,
Various β-type starches such as cane starch, potato starch, tapioca starch, and rice starch; cellulose-related substances such as viscose, methylcellulose, ethylcellulose, carboxymethylcellulose, and hydroxyethylcellulose; glue, casein, gelatin, shiroku, plasma protein, soybean Proteins such as proteins; one type of synthetic polymers such as polyvinyl alcohol, polyethylene glycol, polypropylene glycol, polyacrylamide, polyacrylic acid, polyvinylpyrrolidone, water-soluble alkyd, polyvinyl ether, polymaleic acid copolymer, polyethyleneimine, etc.; or It is a mixture of two or more types, preferably one or more types of β-type starch, casein, and gelatin.

The ratio of the volatile substance to the powder carrier may be appropriately determined based on the adsorption capacity of the carrier, etc., but usually the ratio of the volatile substance to 100 parts by weight of the powder carrier is 0.1 to 40 parts by weight,
More preferably, it is 1 to 30 parts by weight. 0 volatile substances
．． If it is less than 1 part by weight, the preservative effect will not be sufficient, and if it exceeds 40 parts by weight, the carrier will not be able to absorb and retain volatile substances.
The preservative itself becomes moist and difficult to handle.

A method for preserving food using the powder preservative of the present invention includes a method in which the powder preservative obtained as described above is brought into direct contact with food, a method in which an appropriate amount of the preservative is mixed with powder, etc., and the preservative is added to the food. A method such as bringing the material into contact with the material is used.

Furthermore, the food to which the present invention is applied can be used without particular limitation as long as it has a high water activity, and more preferably has a water activity of 0.9 or more.

Particularly preferred foods include foods containing flour or starch, such as raw dumplings, spring dumplings, skins such as wonton wrappers; and noodles such as raw udon, soba, and Chinese noodles. When applied to foods with a water activity of less than 0.9, although it has a preservative effect, the difference from conventional freshness-preserving agents is not significant.

Furthermore, when using the preservative of the present invention, the preservative effect of the preservative can be further enhanced and the duration of the effect can be extended by packaging the food to which the preservative has been added and storing it at a low temperature.

〔Example〕

Next, the present invention will be explained in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

In addition, unless otherwise specified, "%" and "part" respectively refer to "%" and "part".
"% by weight" means "parts by weight".

Example 1 600 g of commercially available ethyl alcohol was mixed and adsorbed on 1400 g of calcium caseinate powder, and then mixed for about 2 minutes with a micro speed mixer to reduce the alcohol content to about 30%.
A powdered preservative was obtained.

Next, 10 g of salt was added to 500 g of wheat flour ("Hakuryu", manufactured by Nisshin Seifun), and after mixing well in a horizontal standard mixer for noodle making, 170 g of water was added for 30 seconds in a shower while adding 120 g of salt. Mixing was performed by rotation for 10 minutes. After that, rough rolling is performed once with a roll rotation speed of 9 concave rolls per minute and a roll gap of 3, then compounding is performed twice with a roll gap of 3n, then rolling is performed 3 times with the roll gap appropriately narrowed, and finally The thickness of the belt was 2.5n. Then, the noodles were cut into lines with a cutting edge angle of No. 10 to produce raw udon noodles (A) with a length of about 25C.

The obtained raw udon noodles (A) loog were evenly sprinkled with 10 g of the powdered preservative, and the preservative-added raw udon noodles were placed in a plastic bag, closed and stored at 15°C for 7 days, then denatured. The state of decomposition and quality were evaluated. The results are shown in Table 1.

Comparative Example 1 The raw udon noodles (A) obtained in Example 1 were stored in the same manner as in Example [, and then evaluated in the same manner. The results are shown in Table 1.

Comparative Example 2 In preparing the raw udon noodles (A) described in Example 1, a preservative obtained by adding a 1% alcoholic preservative solution (“Guirin”, manufactured by Fuso Chemical Co., Ltd.) to water 170IR1 The raw udon noodles with the additive were stored in the same manner as in Example 1 and then evaluated in the same manner.

The results are shown in Table 1.

Comparative Example 3 100 g of raw udon noodles (A) obtained in Example 1 were added with powdered alcohol ("Arukotoku", manufactured by Sato Foods Industry ■, powdered sake vodka type, ethyl alcohol content 30%) 10
After sprinkling g evenly, and storing as in Example 1,
A similar evaluation was conducted.

The results are shown in Table 1.

Table 1 Example 2 25 g of commercially available alcohol, 5 g of lactic acid, and 1 g of acetic acid were added to a mixed powder of 200 g of β-type potato starch and 50 g of carboxymethyl cellulose, and the mixture was mixed at low speed for about 5 minutes with a household mixer to obtain a powder preservative. Ta.

Next, put the following formulation into a Hobart pole, mix at low speed for 1 minute and high speed for 9 minutes, then roll the lump once and fold it in half, then repeat the rolling 4 times to get a thickness of 1.5~
A 2.0-inch rolled product was prepared, and this was punched into an 8.51-inch circular shape to obtain raw gyoza skin.

Each skin was evenly sprinkled with the powdered preservative tg, and a total of five skins were placed in a plastic bag with the opening closed and stored for 2 to 10 days under the same conditions as in Example 1, and then evaluated.

The results are shown in Table 2.

Comparative Example 4 The same operation as in Example 2 was performed except that a mixed powder of 200 g of beta potato starch and 50 g of carboxymethyl cellulose containing no volatile substances was used.

The results are shown in Table 2.

Compounds: Semi-strong flour (“Additional note”, made by Nisshin T5]) Weak flour (“Violet”, made by Nisshin Seifun) Soybean powder Salt solution 00g 4g 170- Table 2 Example 3 Water T8 liquid with 20% acetic acid content A mixed solution (50'C) was prepared by adding 25 parts of β-type corn starch, 10 parts of gelatin, and 10 parts of calcium caseinate to 100 parts, and this mixed solution was heated to 60 °C with a plate heater just before spraying. Spray drying was carried out at a chamber temperature of 70° C. to obtain a powder preservative with a yield of 45% and an acetic acid content of 1 ton of 16.7%. This powder did not exhibit hygroscopicity even when stored in a constant temperature room with a humidity of 95% and a temperature of 1130° C., and was a powder that was easy to handle.

[Action/Effect]

As mentioned above, according to the present invention, there is less increase in microorganisms during storage, less deterioration in flavor and appearance than in conventional methods, and deterioration and spoilage are suppressed over a long period of time. In addition, the effect of suppressing the surface rot of raw skins and noodles is particularly remarkable.
Microbial growth on the surface is suppressed for a longer period of time than with conventional methods.

Patent applicant Kanebuchi Chemical Industry Co., Ltd.

Claims (1)

[Claims] 1. A powder preservative for food comprising 0.1 to 40 parts by weight of a volatile substance having a preservative effect and 100 parts by weight of a powder carrier with low hygroscopicity. 2. The powder carrier with low hygroscopicity is kept at a humidity of 95% and a temperature of 30%.
The preservative according to claim 1, which exhibits substantially no hygroscopicity even when stored at ℃ for 6 days. 3. A food preservative method, which comprises bringing the food preservative powder according to claim 1 or 2 into direct contact with food having high water activity. 4. The method according to claim 3, wherein the food has a water activity of 0.9 or more.