JPH0348786B2 - - Google Patents
Info
- Publication number
- JPH0348786B2 JPH0348786B2 JP57020683A JP2068382A JPH0348786B2 JP H0348786 B2 JPH0348786 B2 JP H0348786B2 JP 57020683 A JP57020683 A JP 57020683A JP 2068382 A JP2068382 A JP 2068382A JP H0348786 B2 JPH0348786 B2 JP H0348786B2
- Authority
- JP
- Japan
- Prior art keywords
- cyclodextrin
- ethanol
- present
- added
- reduction product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 40
- 229920000858 Cyclodextrin Polymers 0.000 claims description 21
- 235000000346 sugar Nutrition 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 18
- 235000019698 starch Nutrition 0.000 claims description 18
- 239000008107 starch Substances 0.000 claims description 18
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 17
- 235000021067 refined food Nutrition 0.000 claims description 16
- 230000006866 deterioration Effects 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 6
- 238000006722 reduction reaction Methods 0.000 description 18
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 12
- 235000012149 noodles Nutrition 0.000 description 11
- 239000004471 Glycine Substances 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 4
- 229960004853 betadex Drugs 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- 240000008620 Fagopyrum esculentum Species 0.000 description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 229920002245 Dextrose equivalent Polymers 0.000 description 2
- 239000001116 FEMA 4028 Substances 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241001385733 Aesculus indica Species 0.000 description 1
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000007868 Raney catalyst Substances 0.000 description 1
- NPXOKRUENSOPAO-UHFFFAOYSA-N Raney nickel Chemical compound [Al].[Ni] NPXOKRUENSOPAO-UHFFFAOYSA-N 0.000 description 1
- 229910000564 Raney nickel Inorganic materials 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 description 1
- 229940043377 alpha-cyclodextrin Drugs 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000010531 catalytic reduction reaction Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 description 1
- 229940080345 gamma-cyclodextrin Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
本発明は加工食品の変質防止方法に関するもの
で、加工食品にエタノール及びサイクロデキスト
リン含有澱粉糖還元物を添加することを特徴とす
る加工食品の変質防止法に関するものである。
従来、食品の変質防止、特に日持ちの改良のた
めにエタノールまたはグリシンなどの添加が試み
られている。しかし、エタノールまたはグリシン
などは効果的に充分でないことから、安全性が高
く、かつ充分な効果が達成される変質防止法の開
発が望まれている。特開昭55−87701はエタノー
ルとβ−サイクロデキストリンとの包接物を和紙
などのエタノール透過性フイルムで包んだカビ防
止剤であり、本発明のように食品中に配合して変
質防止するものではなく、また特開昭56−109580
は、β−サイクロデキストリン含有糖類をエタノ
ールまたはグリシンの一方と食品に添加する方法
に関するもので、エタノールまたはグリシンの効
果を高める一方法であるが、物性、着色並びに保
存性の点でまだ充分とはいえない。本発明者らは
鋭意研究の結果、本発明を成したもので、本発明
で用いるエタノールは物性、香料を損わない添加
レベルで、単独では変質防止効果は非常に弱く、
又前記糖還元物は単独では数パーセントの量では
変質防止効果を殆んど有しないにも拘らず、両者
を加工食品に併用添加すると著じるしい変質防止
効果を有することは全く驚くべきことであつた。
なお、本発明で使用するサイクロデキストリン
含有澱粉糖還元物は主としてサイクロデキストリ
ン、及び澱粉糖類（グルコース、マルトース、オ
リゴ糖及びデキストリン等）の還元生成物からな
り、通常水溶液状で用いられる。
このようなサイクロデキストリン含有澱粉糖還
元物の水溶液は、通常澱粉を水に懸濁し、市販の
α−アミラーゼ、例えばクライスターゼＬ−１
10000単位／ｇ（大和化成(株)）などの澱粉液化酵素
を常法により作用させ澱粉の液化を行い、次いで
これに市販のサイクロデキストリン生成酵素例え
ば好アルカリ性細菌バチルスNo.38−２菌の生産し
たサイクロデキストリン生成酵素（30000単位／
ｇ：多糖産業(株)製）を作用させ、サイクロデキス
トリン含有澱粉分解物を得、これに市販の糖化酵
素（グルコアミラーゼ、β−アミラーゼ等）を作
用させ、α，βおよびγ−サイクロデキストリと
糖類からなる糖液とし、この糖液にラネーニツケ
ル等の還元触媒を加えて、常法により高圧接触還
元（例えば温度100〜120℃、圧力50〜100Kg／cm2）
することにより得ることができる。
本発明を実施するには加工食品を製造する任意
の工程において本発明で使用する上記各成分を添
加すれば良く、例えば、加工食品の配合時にそれ
らを添加するか、または出来上つた加工食品の表
面にそれらを均一に附着させてもよい。又、含
有、附着させた後、二次殺菌をするとさらによ
い。本発明で使用する上記各成分を加工食品に
別々に添加してもよいが、効果を確実にするため
に、あらかじめ均一に混合したのち添加するのが
好ましい。また本発明では場合によつてはグリシ
ンをエタノールと併用してもよく、特に特公昭53
−28485に開示されるグリシン含有エタノールは
好ましい。
本発明においてエタノールの加工食品への添加
量は加工食品の種類等によつても異なるが、食味
などの点からみて一般には0.2〜10％（重量％）
好ましくは0.5〜３％程度である。本発明成分の
エタノールとしては特に濃度は限定されないが、
使用態様、加工食品の種類により、適宜選択して
使用する。例えば生めんのねり込み時使用すると
きなどには希薄エタノールでもねり込み時の水分
を減ずることにより使用可能であるが、一般には
60％以上より好ましくは80％以上の高濃度のもの
が好ましい。なお本発明におけるエタノールの添
加量はすべての純エタノール分の添加量である。
また、サイクロデキストリン含有澱粉糖還元物
の加工食品への添加量は0.5％以上、好ましくは
１〜５％程度である。
また本発明で使用するエタノールと、サイクロ
デキストリン含有澱粉糖還元物の総量は、加工食
品に対して１〜10％の範囲が好ましい。
本発明成分エタノールまたはグリシンとサイク
ロデキストリン含有澱粉糖還元物の割合はエタノ
ール１に対して、サイクロデキストリン含有澱粉
糖還元物を0.2〜10好ましくは0.5〜４の割合（重
量）で用いられる。従つてあらかじめ本発明成分
を混合しておき、この混合物を変質防止剤として
用いる場合には両者を上記の割合に混合すればよ
い。
また、本発明において、場合によつては、本発
明成分の他に静菌性物質、例えばリゾチーム、有
機酸、無機物、界面活性剤、褐変物質、ビタミン
B1、重合リン酸塩、プロチオニン等も併用して
もよい。
本発明における加工食品としては例えば麺類
（生中華、焼そば、蒸し中華、生日本そば、ゆで
日本そば、生うどん、ゆでうどん等）、惣菜（し
ゆうまい、ぎようざ、はるまき、厚焼き、コロツ
ケ、煮豆）、餅類、水産ねり製品（むし蒲鉾、リ
テーナー蒲鉾、竹輪、はんぺん、なると、つみい
れ、魚そうめん、魚肉ソーセージ）、畜肉加工品
（ハム、ウインナー、焼豚、サラミ、ソーセー
ジ）、液体調味料（焼肉のタレ、そばダレ等）、水
産加工品（酢づけ、調味づけ、塩から、塩づけ、
切身）、漬物（一夜漬、からし漬、わさび漬、調
味漬）、和洋菓子等、をあげることができる。
また、本発明で使用するサイクロデキストリン
含有澱粉糖還元物は、固形分に対して約20％以上
のサイクロデキストリンを含有する澱粉糖還元物
があげられる。
次に実施例により本発明を具体的に説明する。
実施例１ 生中華
小麦粉500グラム、水175ml、塩３グラム及び〓
粉５グラムを混合し、この混合物に、エタノール
２％と糖還元物２％を添加し、再度混合し、麺線
を作り、包装し、25℃に貯蔵し、外観を調べた。
対照としてエタノール及び糖還元物のいずれも
添加しないもの、エタノール又は糖還元物のみを
添加したものを上記と同様にして調製し、外観を
調べた。
なお糖還元物の調製は市販のサイクロデキスト
リン含有糖（日本食品化工(株)製、商品名セルデツ
クス−CH）を常法により水素還元したもので、
D.E.（Dextrose Equivalent）が0.01、サイクロデ
キストリン含有20％のものを用いた。
The present invention relates to a method for preventing deterioration of processed foods, and relates to a method for preventing deterioration of processed foods, which is characterized by adding a starch sugar reduction product containing ethanol and cyclodextrin to processed foods. Conventionally, attempts have been made to add ethanol, glycine, etc. to prevent deterioration of foods, especially to improve their shelf life. However, since ethanol, glycine, etc. are not sufficiently effective, it is desired to develop a method for preventing deterioration that is both highly safe and sufficiently effective. JP-A-55-87701 discloses a mold preventive agent in which a clathrate of ethanol and β-cyclodextrin is wrapped in an ethanol-permeable film such as Japanese paper, which is incorporated into foods to prevent deterioration as in the present invention. Not, but also JP-A-56-109580
relates to a method of adding β-cyclodextrin-containing saccharides to foods together with either ethanol or glycine, and is a method to enhance the effects of ethanol or glycine, but it is still not sufficient in terms of physical properties, coloring, and preservability. I can't say that. The present inventors have completed the present invention as a result of intensive research. The ethanol used in the present invention is added at a level that does not impair the physical properties and fragrance, and when used alone, the effect of preventing deterioration is very weak.
Furthermore, although the sugar reduction product alone has almost no deterioration prevention effect at a few percent amount, it is completely surprising that when both are added together to processed foods, they have a remarkable deterioration prevention effect. It was hot. The cyclodextrin-containing starch sugar reduction product used in the present invention mainly consists of cyclodextrin and reduction products of starch sugars (glucose, maltose, oligosaccharides, dextrins, etc.), and is usually used in the form of an aqueous solution. Such an aqueous solution of starch sugar reduction product containing cyclodextrin is usually prepared by suspending starch in water and adding commercially available α-amylase such as Klystase L-1.
10,000 units/g (Daiwa Kasei Co., Ltd.) or other starch liquefaction enzyme is used to liquefy the starch in a conventional manner, and then a commercially available cyclodextrin-producing enzyme such as Bacillus No. 38-2, an alkalophilic bacterium, is added to this to produce a starch liquefaction enzyme. Cyclodextrin-forming enzyme (30,000 units/
g: produced by Polysaccharide Sangyo Co., Ltd.) to obtain a cyclodextrin-containing starch decomposition product, and then a commercially available saccharifying enzyme (glucoamylase, β-amylase, etc.) was applied to obtain α, β and γ-cyclodextrin. and saccharides, add a reduction catalyst such as Raney nickel to this sugar solution, and perform high-pressure catalytic reduction using a conventional method (e.g., temperature 100-120℃, pressure 50-100Kg/cm 2 ).
It can be obtained by To carry out the present invention, the above-mentioned components used in the present invention may be added in any step of manufacturing processed foods. For example, they may be added at the time of blending the processed food, or they may be added to the finished processed food. They may be applied uniformly to the surface. Moreover, it is even better to carry out secondary sterilization after containing and adhering. Although each of the above-mentioned components used in the present invention may be added to the processed food separately, in order to ensure the effect, it is preferable to mix them uniformly in advance before adding them. In addition, in the present invention, glycine may be used in combination with ethanol depending on the case.
-28485 is preferred. In the present invention, the amount of ethanol added to processed foods varies depending on the type of processed food, but from the viewpoint of taste etc., it is generally 0.2 to 10% (wt%).
Preferably it is about 0.5 to 3%. The concentration of ethanol as a component of the present invention is not particularly limited, but
Select and use as appropriate depending on usage mode and type of processed food. For example, when using it for kneading raw noodles, dilute ethanol can be used by reducing the moisture content during kneading, but in general,
A high concentration of 60% or more, preferably 80% or more is preferred. Note that the amount of ethanol added in the present invention is the amount of all pure ethanol added. Further, the amount of the cyclodextrin-containing starch sugar reduction product added to the processed food is 0.5% or more, preferably about 1 to 5%. Further, the total amount of ethanol and cyclodextrin-containing starch sugar reduction product used in the present invention is preferably in the range of 1 to 10% based on the processed food. The ratio (by weight) of the cyclodextrin-containing starch sugar reduction product to ethanol or glycine, which is a component of the present invention, to 1 part of the cyclodextrin-containing starch sugar reduction product is 0.2 to 10, preferably 0.5 to 4. Therefore, when the components of the present invention are mixed in advance and this mixture is used as a deterioration preventing agent, the two may be mixed in the above ratio. In addition to the ingredients of the present invention, the present invention may also contain bacteriostatic substances, such as lysozyme, organic acids, inorganic substances, surfactants, browning substances, vitamins, etc.
B 1 , polymerized phosphate, prothionin, etc. may also be used in combination. Processed foods in the present invention include, for example, noodles (raw Chinese noodles, yakisoba, steamed Chinese noodles, raw Japanese soba, boiled Japanese soba, raw udon, boiled udon, etc.), side dishes (shiyuumai, gyoza, harumaki, atsuyaki, etc.) , korotsuke, boiled beans), rice cakes, seafood products (mushi kamaboko, retainer kamaboko, chikuwa, hanpen, naru, tsumire, fish somen, fish sausage), processed meat products (ham, wiener, grilled pork, salami, sausage), Liquid seasonings (Yakiniku sauce, Soba sauce, etc.), processed marine products (Vinegar, seasoning, salt, salt, etc.)
These include fillets), pickles (pickled overnight, mustard pickles, wasabi pickles, seasoned pickles), Japanese and Western sweets, etc. Further, the cyclodextrin-containing starch sugar reduction product used in the present invention includes a starch sugar reduction product containing about 20% or more of cyclodextrin based on the solid content. Next, the present invention will be specifically explained with reference to Examples. Example 1 Raw Chinese flour 500 grams, water 175 ml, salt 3 grams and
5 grams of flour were mixed, 2% ethanol and 2% sugar reduction product were added to this mixture, and the mixture was mixed again to form noodle strings, packaged, stored at 25°C, and examined for appearance. As controls, samples to which neither ethanol nor the sugar reduction product was added, and samples to which only ethanol or sugar reduction products were added were prepared in the same manner as above, and their appearance was examined. The sugar reduction product was prepared by hydrogen reduction of a commercially available cyclodextrin-containing sugar (manufactured by Nihon Shokuhin Kako Co., Ltd., trade name: Celldex-CH) using a conventional method.
The one used had a DE (Dextrose Equivalent) of 0.01 and a cyclodextrin content of 20%.
【表】
実施例 茹めん
小麦粉500グラム、水175ml、塩３グラムを混合
し、麺線を作り、10分間ゆでた後、下表の溶液に
30秒浸漬し、包装し、30゜〜35℃に貯蔵し、外観
を調べた。[Table] Example Boiled Noodles Mix 500 grams of flour, 175 ml of water, and 3 grams of salt to make noodle strings, boil for 10 minutes, and then add to the solution shown in the table below.
Soaked for 30 seconds, packaged, stored at 30°-35°C, and examined for appearance.
【表】
実施例 生中華麺
小麦粉500ｇ、水170ml、塩３ｇ及び炭酸ナトリ
ウム５ｇを混合し、この混合物にエタノール２％
とサイクロデキストリン含有澱粉糖（セルデツク
ス
CH−30：対照（又はサイクロデキストリン
含有澱粉糖還元物（本発明）を14ｇ加え再度混合
し、麺線を作りポリエチレンフイルムに包装し、
室温25℃で５日保存し、その生菌数を調べた。そ
の結果を表に示す。なお当初の生菌数は250
ケ／ｇであつた。[Table] Example Raw Chinese noodles 500g of wheat flour, 170ml of water, 3g of salt and 5g of sodium carbonate were mixed, and 2% ethanol was added to this mixture.
and 14 g of cyclodextrin-containing starch sugar (Celdex CH-30: control (or cyclodextrin-containing starch sugar reduction product (invention)) and mixing again, making noodle strings and wrapping them in polyethylene film.
It was stored at room temperature of 25°C for 5 days, and the number of viable bacteria was determined. The results are shown in the table. The initial number of viable bacteria was 250.
It was hot at ke/g.
【表】
実施例 蒸し中華
小麦粉500グラム、水175ml、塩３グラム及び〓
粉５グラムを混合し、麺線を作り、蒸気中で３分
間蒸し、冷却後包装し、25℃に貯蔵し、７日後の
菌数を調査した。
なお変質防止剤は原料とともに添加した。[Table] Example Steamed Chinese noodles 500 grams of flour, 175 ml of water, 3 grams of salt, and
Noodle strings were made by mixing 5 grams of flour, steamed in steam for 3 minutes, cooled, packaged and stored at 25°C, and the number of bacteria was investigated after 7 days. Note that the deterioration prevention agent was added together with the raw materials.
Claims (1)
トリン含有澱粉糖還元物を添加することを特徴と
する加工食品の変質防止方法。1. A method for preventing deterioration of processed foods, which comprises adding ethanol and a starch sugar reduction product containing cyclodextrin to processed foods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2068382A JPS58138367A (en) | 1982-02-13 | 1982-02-13 | Prevention of change of property of processed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2068382A JPS58138367A (en) | 1982-02-13 | 1982-02-13 | Prevention of change of property of processed food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58138367A JPS58138367A (en) | 1983-08-17 |
| JPH0348786B2 true JPH0348786B2 (en) | 1991-07-25 |
Family
ID=12033967
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2068382A Granted JPS58138367A (en) | 1982-02-13 | 1982-02-13 | Prevention of change of property of processed food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58138367A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6075266A (en) * | 1983-09-30 | 1985-04-27 | Kikkoman Corp | Preparation of retort food |
| JPH0746969B2 (en) * | 1985-07-18 | 1995-05-24 | 塩水港精糖株式会社 | Matcha with improved shelf life and its manufacturing method |
| JP2840069B2 (en) * | 1986-09-05 | 1998-12-24 | 博衛 小川 | Prevention of deterioration of sealed packaged food |
| US6200619B1 (en) | 1996-06-17 | 2001-03-13 | Fuji Oil Co., Ltd. | Preserving agent and preserving method |
| JP5281808B2 (en) * | 2008-03-06 | 2013-09-04 | ドーバー酒造株式会社 | Food sterilization method using a food-use alcohol sanitizer that imparts antibacterial persistence and antiviral properties |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56109580A (en) * | 1980-02-04 | 1981-08-31 | Nippon Kayaku Co Ltd | Preventing method against deterioration of processed food |
-
1982
- 1982-02-13 JP JP2068382A patent/JPS58138367A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56109580A (en) * | 1980-02-04 | 1981-08-31 | Nippon Kayaku Co Ltd | Preventing method against deterioration of processed food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58138367A (en) | 1983-08-17 |
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