JPH0240307B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to food preservatives and their uses. As a food preservation method, compounds that are not specified as preservatives or sterilizers in the Food Additives Official Standards, etc., but have a mild microbial growth inhibiting effect or an effect of lowering the pH of food, such as glycine and sodium acetate. Or organic acid,
In rare cases, glycerin fatty acid esters are used to preservative foods. However, these compounds cannot be added in effective amounts to preservative foods because they affect the taste, odor, texture, etc. of foods, and from the economic standpoint. For example, glycine is effective against spore-producing bacteria such as Bacillus subtilis in foods in a range of 2 to 5%, but since it has a sweetness of about 60% of sugar, 0.5% glycine is used in meat products such as Wiener sausages. %, 1% for side dishes such as salads, and 1.2% or less for fish paste products such as kamaboko. Sodium acetate imparts a unique acetic acid odor and taste to foods, so it is 0.1% in kamaboko etc.
If the amount is to be soaked overnight, etc., it must be used at a level of about 0.3% or less, and with such an amount, almost no preservative effect can be expected. Organic acids have the effect of inhibiting the growth of microorganisms by lowering the pH of foods, but their acidity damages the texture of paste products. Therefore, these foods contain oil-coated preparations or glucono-delta-lactone (GDL).
used in the form of Even in that case, a relatively strong acid such as fumaric acid will add about 0.1% to the fish paste product.
It is limited to about 0.2% in meat paste products, 0.3% in seafood paste products, and 0.6% in meat paste products for relatively weak acids such as glucono delta lactone. In addition, glycerin lower fatty acid ester inhibits the growth of microorganisms in a test tube at a concentration of 10 to 100 ppm, but when added to food it is only effective at a concentration of 0.1% or higher. However, at this concentration, it imparts a unique odor and taste to foods, so it has not been widely applied to foods to date. Since the use of these compounds alone has the above-mentioned problems, combinations of two or three of them have also been attempted, such as formulations consisting of glycine, sodium acetate and glucono delta-lactone, glycine, Formulations comprising sodium acetate and coated fumaric acid, formulations comprising sodium acetate, glucono delta lactone and glycerin fatty acid ester, formulations comprising glycine, sodium acetate and glycerin fatty acid ester, etc. are known. However, even with the use of these preparations, sufficient food preservation effects have not been achieved. In addition, in these combination preparations, the effects are significantly inferior unless polymerized phosphate is used in combination. However, there are many requests to avoid adding phosphates from the standpoint of nutritional balance. In particular, it is not effective when sodium acetate is not added or when it is replaced with other organic acid salts. However, sodium acetate has the disadvantage of easily causing discoloration of the compounded preparation. As a result of repeated research by the present inventors in order to solve these conventional problems, it was unexpectedly discovered that when the above-mentioned four types of compounds are used in combination, the preservative effect is significantly enhanced, and the quality and stability of the combined preparation are also extremely good. They discovered this and completed the present invention. The present invention provides at least one organic acid selected from fumaric acid, citric acid, malic acid, tartaric acid, glucono delta-lactone, gluconic acid, and lactic acid, or an acid salt thereof, glycine, acetate, and a saturated fatty acid having 8 carbon atoms. It is a food preservative characterized by containing ~12 glycerin fatty acid esters as an active ingredient. The present invention further provides 0.01 to 1% of at least one organic acid selected from fumaric acid, citric acid, malic acid, tartaric acid, glucono delta lactone, gluconic acid, and lactic acid, or an acid salt thereof, and 0.1 to 1% of glycine to the food. 1.5%, acetate 0.01-0.5%, and saturated fatty acid (hereinafter referred to as fatty acid) having 8-12 carbon atoms glycerin fatty acid ester 0.001-0.2% are added in any order. It is. Acetate salts used in the present invention include sodium acetate and its double salt with acetic acid, and organic acids include fumaric acid, citric acid, malic acid, tartaric acid, glucono delta-lactone, gluconic acid, and lactic acid. Preferred glycerin fatty acid esters include monocaprylin, monocaprin, monolaurin, and the like. The food preservative of the present invention can be produced by adding a diluent, a carrier, etc. as necessary to the above-mentioned four components, and mixing them in a conventional manner. As for the method of using the four components in combination, each component may be added alone, divided into several components, or as a combination preparation of the four components during the food manufacturing process. For the paste product, it is preferable to use, for example, an organic acid or an acid salt thereof or glucono delta-lactone coated with a hydrogenated oil or the like. Further, the above-mentioned glycerin fatty acid ester is preferably one obtained by adding dextrin, sodium caseinate or sorbitan fatty acid ester and spray-drying it. The amounts of the four types of ingredients used are within a range that does not affect the taste, flavor, odor, etc. of the food, and vary depending on the type of food, but the ratio of each ingredient is 1 part by weight of glycine to 1 part by weight of acetate. 0.1 to 2 parts by weight, 0.1 to 2 parts by weight of organic acids or acidic salts thereof, and 0.01 to 1 part by weight of glycerin fatty acid esters are preferred. Generally, glycine 0.1-1.5%, acetate 0.01-0.5%, organic acid or its acid salt 0.01-1% based on the total amount of food.
and glycerin fatty acid ester are used at a ratio of about 0.001 to 0.2%. The preferred ratio is approximately 0.3 glycine in seafood products.
~1.2%, sodium acetate approx. 0.02-0.1%, fumaric acid approx. 0.05-0.1% (glucono delta-lactone approx. 0.15
~0.3%), and glycerin fatty acid ester approximately 0.01
~0.1%, in meat products, glycine approximately 0.3-0.5%,
Sodium acetate 0.02-0.1%, fumaric acid, citric acid, malic acid, tartaric acid or lactic acid approximately 0.1-0.2% (glucono delta lactone approximately 0.2-0.6%) and glycerin fatty acid ester approximately 0.01-0.1%, glycine for pickles 0.3~0.8%, sodium acetate approx. 0.05~
0.3%, citric acid, malic acid or lactic acid approximately 0.05-0.2
% (glucono delta lactone approximately 0.1-0.4%) and glycerin fatty acid ester approximately 0.05-0.15%, glycine approximately 0.3-1.0 and sodium acetate approximately 0.3-1.0% in prepared foods.
0.05-0.2%, lactic acid, citric acid, tartaric acid or malic acid 0.1-0.5% (glucono delta-lactone approx. 0.2-0.2%)
0.7%) and glycerin fatty acid ester approximately 0.02~
It is 0.1%. Foods covered by the present invention include seafood products such as kamaboko, chikuwa, hanpen, fish ham/sausage, surimi, dried seafood products, and fish products, meat products such as ham, sausage, wiener sausage, bacon, and minced meat, and salads. Examples include side dishes such as hamburger steak, dumplings, shumai, tsukudani, boiled beans, and rice cakes, pickled Chinese cabbage, pickled cucumbers, pickled vegetables such as pickled vegetables, pickled pickles such as pickles, and other pickles. According to the method of the present invention, the shelf life of food can be extended by approximately 2 to 3 times compared to conventional methods, and
It does not adversely affect its taste, flavor, odor, etc. In the examples below, % means weight. Example 1 (Kamaboko) Salt: 2.5 kg for 4 kg of frozen pollock surimi
%, chemical seasonings 0.8%, starch 5% and ice water 10%
% and cut with a silent cutter for 10 minutes to prepare batter. To 2 kg of this batter, the specified chemicals were added and thoroughly mixed for 5 minutes with a small crusher, and then vinylidene chloride film ( Approximately 100 g each was filled into a 45 mm (folded diameter) bag, boiled at 90°C for 30 minutes, rapidly cooled, and then left for one day and night for a preservative test. The test method was to use fully packaged casing-method kamaboko (10 kamaboko pieces per test group), and to use simple packaging, the casing was peeled off aseptically and two slices of 10 mm thick were sliced with a sterilized knife into sterilized plastic. Each test group (10 pieces) was stored in a 30°C thermostat, and the preservability was visually observed to determine the preservative effect. The following 5-step scoring method was used as the criterion. The time required to reach 1 point as the average score was defined as the number of effective storage days.

【table】 The test plots and effective storage days are shown in Table 1.

【table】

[Table] Note: Fumaric acid marked with an asterisk (*) is coated with oil (contains 33.3%). As shown in Table 1, the storage period obtained with the combination of three of glycine, organic acid, sodium acetate, and glycerin fatty acid ester is 2.0 to 5.5 days, whereas the storage period obtained with the present invention is 2.0 to 5.5 days. , the preservation power was significantly enhanced when the four were combined. In addition, in the present invention, no influence was observed on the taste or odor of kamaboko. Example 2 (Wiener sausage) 15% pork fat, 2.5% salt, 0.1% polymerized phosphate, 0.5% spice, 70ppm sodium nitrite, and ice water to 6 kg of a mixture of equal amounts of ground pork and mutton.
10% was added and cut for 10 minutes using a silent cutter. After thoroughly mixing 3 kg of the emulsion meat with a prescribed drug for 5 minutes using a small mashing machine, about 15 g of the emulsion meat was filled into the sheep intestine using a manual stator. This is dried, smoked and steamed in a smokehouse for 40 minutes until the center temperature reaches 75℃.
Wiener sausage was produced by heating the mixture to a temperature such that After cooling, prepare 10 sausages for each test group, 2 sausages for each sterilized tray.
The samples were stored at 20° C., and the shelf life was evaluated using the five-point scoring system shown in Example 1 to determine the number of effective storage days. The test plots and results are shown in Table 2.

【table】

[Table] Example 3 (Chinese cabbage soaked overnight) After washing commercially available Chinese cabbage with water, 1 kg of each group was soaked in 10% saline solution at room temperature for 5 hours, and then drained. To this, add 250g of seasoning liquid containing 2% salt, 0.1% monosodium glutamate, and prescribed drugs,
It was packed in a sterilized polyethylene bag and stored at 20°C, and the preservation effect was determined by appearance. The test plots and results are shown in Table 3.

【table】

[Table] As shown in Table 3, the use of the four ingredients in combination significantly extended the shelf life. The overnight pickled Chinese cabbage according to the present invention, which is a type of light pickling, retained good taste and odor, and no effects of additives were observed. Example 4 (Potato salad) 300g of Japanese potatoes, 50g of carrots, 60g of sliced onions, 80g of sliced cucumbers, 15g of salad oil
g, vinegar 12.5, salt 2 g, pepper 0.05 g, and mayonnaise 100 g (approximately 620 g), test group chemicals were added to make potato salad, and 200 g of each test group was placed in a mayonnaise bottle (200 ml). Fill and
After sealing, the storage stability at 30°C was examined. The potatoes and carrots were boiled and then cut into appropriate sizes. Table 4 shows each test group and results.

[Table] The potato salad of the present invention was recognized to have a preservative effect, and was of sufficient quality as a food in terms of taste and odor.

Claims (1)

[Scope of Claims] 1 At least one organic acid selected from fumaric acid, citric acid, malic acid, glucono delta-lactone, gluconic acid, and lactic acid, or an acid salt thereof, glycine, acetate, and a saturated fatty acid whose carbon number is A food preservative characterized by containing 8 to 12 glycerin fatty acid esters as an active ingredient. 2 At least one organic acid selected from fumaric acid, citric acid, malic acid, tartaric acid, glucono delta-lactone, gluconic acid, and lactic acid or its acid salt 0.01-1%, glycine 0.1-1.5%,
Acetate 0.01-0.5% and saturated fatty acid carbon number 8
A method for preserving food, characterized by adding 0.001 to 0.2% of ~12 glycerin fatty acid esters in any order.