JPH0276564A - Preservation of food - Google Patents

Abstract

PURPOSE:To improve food preservability without influencing the flavor and eating feel inherent in foods by adding to a food pulverized rosin or rosin preparation imparted with water dispersibility. CONSTITUTION:Pulverized rosin is directly added to a food, or, a rosin preparation imparted with water dispersibility is added to or impregnated into the food to result in the content of the rosin component in the food at ca.0.3-0.025 (pref. 0.15-0.05)wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION (1) Industrial Application Field The present invention relates to a method for improving the preservability of foods by adding finely ground rosin or water-dispersible rosin preparations to foods.

■ Conventional technology and its problems Improving the shelf life of foods is extremely important in order to maintain quality during the distribution process. Conventionally, synthetic preservatives, sterilizers, etc. have been used as food additives to achieve this purpose.

Essentially, it is better not to use these additives, but
Food itself has a limited shelf life, and therefore there has been a strong desire to develop safer natural preservatives.

There are conventional techniques, such as lowering the pH of food or increasing the salt concentration using organic acids and/or their salts, but these methods impair the original texture and flavor of the food, so there is a certain limit. It was not possible to fully achieve its purpose, as it could only be used within the country.

■ Means for Solving the Problems The present invention solves the drawbacks of the prior art by adding finely ground rosin directly to foods, or by adding or immersing a water-dispersible rosin preparation into foods. pH
It is concerned with improving the preservability of foods without changing the original flavor of the food, without lowering the salt concentration of the food more than necessary or increasing the salt concentration of the food more than necessary.

That is, the present inventors have conducted various studies on methods for improving the preservability of foods, and have succeeded in achieving this objective without affecting the original flavor and texture of foods.

Rosin is usually made by steam distilling raw pine resin to remove the turpentine (or by extracting pine root stock with a solvent).
The former is called gum rosin and the latter is called wood rosin, and these are used as raw materials and purified to remove pigments and off-flavor components for use in the present invention. The main components of these rosins are abietic acid, neoabietic acid, dihydroabietic acid, tetrahydroabietic acid, α-pimaric acid, iso-α
- Diterpenes such as pimaric acid.

Finely ground rosin simply refers to rosin that is mechanically ground into fine powder using a grinder, ball mill, etc., and excipients such as sugars, starch, condensed phosphates, amino acids, organic acids, or their salts are added to this as appropriate. Powder may be mixed.

A rosin preparation imparted with water dispersibility is a preparation containing such a rosin, and in the present invention, a rosin prepared so as to be dispersible in water is used. No special means are required to disperse the rosin in water. For example, 70 (V/V
) It may be dissolved in ethyl alcohol of 96 or higher, or mixed with a surfactant such as glycerol fatty acid ester, sucrose fatty acid ester, etc. In addition to the above-mentioned ethyl alcohol and surfactants, organic acids such as adipic acid, citric acid, malic acid, fumaric acid, and acetic acid, or their salts, and boron IJ may be used to further improve the food preservation effect of rosin preparations.
The purpose can be achieved by using condensed phosphates such as sodium IJ phosphate, sodium birophosphate, and sodium hexametaphosphate, glycine, glycerin, propylene glycol, lysozyme, etc., and adding or soaking the preparation into foods. can.

The amount of rosin component used in food is approximately 0.3 ~
It may be about 0.025%, especially 0.15~o, o59
Approximately 6 seems to be good.

An example of manufacturing a rosin formulation is shown below.

Production example-1 Crushed refined rosin is made into fine powder using a crusher, and this fine powder 1
Preparation A was prepared by mixing kQ and 9 kq of lactose in a mixer.

This formulation A contains 10% rosin.

Production Example-2 1 kq of coarsely ground purified rosin and 4 kg of sucrose fatty acid ester were dissolved in 15 #9596 ethyl alcohol with stirring and heating, and the mixture was cooled to obtain a post-formulation, which was then given water dispersibility to form Formulation B. And so. This formulation B contains 596 rosin.

Production Example-3 Add 1 kq of coarsely crushed purified rosin to 5 kq of 9596 ethyl alcohol, dissolve while stirring and heating, then dissolve 1 kV of sucrose fatty acid ester, and finally dissolve 3 kV of glycerin.
After adding kQ to make a uniform solution, it was cooled to obtain a preparation, which was designated as Formulation C with water dispersibility. This formulation C contains 10% rosin.

■ Actions and Effects Rosin has long been used as a flavoring agent for wine, and rosin or ester gum made by polymerizing it has been used in foods as a base material for chewing gum. For example, in Greece, pine resin has been used since Greek times to make a white wine called Retsina, which has a unique flavor, and juniper nuts are used to add flavor to the distilled spirit gin. Like rosin, juniper nuts contain terpene compounds. From this fact, using rosin in food is considered to be extremely safe in terms of food hygiene. Furthermore, it has not been known until now that rosin has antibacterial properties, and prior to the present invention, there had been no attempt to use rosin in foods to improve their preservability. The present inventors have discovered that by adding rosin to foods in very small amounts, they can prevent
．． It has been found that the q effect is significantly improved.

Next, the resistance of rosin to Bacillus subtilis was determined using the paper disc method, and the results are shown in Table 1.

Table 1 Antibacterial test conditions for rosin A paper disk (diameter 811111) manufactured by Toyo Oki Paper Co., Ltd. was immersed in each concentration solution of rosin dissolved in 95% ethanol, dried thoroughly, and then Bacillus subtilis was used as the test bacteria. The growth inhibition circle diameter was measured after 48 hours at 37°C on a standard agar medium.

As shown in Table 1, the minimum inhibitory concentration of rosin against Bacillus subtilis was 0.03%, and it was found that the proliferation of Bacillus subtilis was inhibited at a relatively low concentration.

■Example The following example uses formulations A, B, and C obtained in the production example of rosin formulation.

Example-1 Wheat flour (semi-strong flour) 25 to 9 and Formulation A were mixed in the amount shown in Table 2 below, 8.5 kti of Baume 3 degree brine in which 250 ν of common salt was dissolved was added, and the mixture was prepared in the usual manner. After passing through mixing and rolling, the noodles are made into noodle strings, which are then steamed, cooled, drained, packaged, and heat sterilized at 85°C for 30 minutes.
This is cooled to obtain a product (hereinafter referred to as Mushi Chinese noodles). Next, these were stored at 30°C and their decomposition status was observed.

No foul odor, discoloration, or softening (1) must be observed.

+: Off-odor, discoloration, or softening is observed.

As shown in Table 2, the results clearly show that the category in which Preparation A was added has the effect of delaying spoilage, and as the amount added increases, the effect increases to 11. Ta.

Example-2 Wheat flour (semi-strong flour>9 to 70, 1 kg of salt to 30 kg of buckwheat flour, 281 of water, and Formulation B were added in the amounts shown in Table 3 below, mixed in the usual manner, and rolled into noodle strings and the product ( (hereinafter referred to as Aiwa Soge) were obtained.Next, these were stored at 20°C and their state of decomposition was observed.

The results, as shown in Table 3, clearly showed that the category to which Preparation B was added had an effect of delaying spoilage, and the effect increased significantly as the amount added increased.

Example-3 Roughly grind 100 kg of pollock sauce using a crusher, add 2 kg of table salt to this, crush for 5 minutes, and then crush 100 kg of pollock sauce using a crusher.
kQ, sugar 2 kg, wheat starch 10 to 9, ice water 45
kg and Formulation C in the amounts shown in Table 4 below, and mashed for an additional 5 minutes. Next, fill the surimi (hereinafter referred to as surimi) that has been rubbed up into a casing with a diameter of 3α and tie it.
After heating at 0°C for 40 minutes, the mixture is cooled to obtain a product (hereinafter referred to as casing kamaboko). Next, these were stored at 30°C and their decomposition status was observed.

1. I do not approve of corruption at all.

Some softening was observed.

Softening or swelling of the fat was observed in multiple locations.

The results, as shown in Table 4, clearly showed that the category to which Preparation C was added had an effect of delaying spoilage, and the effect increased significantly as the amount added increased.

Patent applicant: Glico Nutritional Foods Co., Ltd.

Claims (1)

[Claims] A food preservation method characterized by adding finely ground rosin or a water-dispersible rosin preparation to food.