JPH09187220A - Composition for preserving food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a composition for preserving a food, exhibiting excellently preserving effect even in a cold state in a low salt content, useful for preserving various foods such as pickles, etc. comprising potassium sorbate, adipic acid and sodium acetate. SOLUTION: This composition comprises (A) 100 pts.wt. of potassium sorbate, (B) 5.8-1,700 pts.wt., preferably 20-400 pts.wt. of adipic acid and (C) 5.8-1,800 pts.wt., preferably 10-500 pts.wt. of sodium acetate. The component C has buffering effects on prevention of pH variation, raises water solubility and smoothes dissolution as the whole composition.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a food preserving composition.

[0002]

2. Description of the Related Art Foods that use raw fish as they are have a large number of viable bacteria and are prone to putrefaction as compared with other processed foods. In particular, pickles and the like are in a state of being easily putrefaction due to recent low salt differentiation in addition to using raw vegetables as a material. In this case, it is possible to sterilize by heating for the purpose of enhancing the preservability, but the heating will impair the texture peculiar to vegetables and the taste will also deteriorate. In particular, lightly pickled vegetables are not only deteriorated in taste but also discolored, so that the commercial value thereof is significantly reduced, and heat sterilization is practically impossible. Therefore, there is a strong demand for these foods to last longer without being heated.

Conventionally, potassium sorbate and the like have been known as preservatives, but they are characterized in that they act uniformly on fungi, yeasts and the like. Therefore, various preservatives in combination with sodium polyphosphate, phosphates such as trisodium phosphate, tetrasodium pyrophosphate, and organic acids such as fumaric acid and malic acid are commercially available.

However, although potassium sorbate has some effect on traditional pickles with high salinity and high acidity, it does not heat unheated and low-salt foods such as lightly pickled pickles. A sufficient preservation effect cannot be obtained within the allowable addition range. Moreover, potassium sorbate has a low solubility in water in the low pH range of high acidity. Further, potassium sorbate does not have a sufficient effect on lactic acid bacteria, Bacillus subtilis and other general viable bacteria.

The amount of potassium sorbate added to foods is restricted by legal regulations, and when used in foods,
It is necessary to maximize the bacteriostatic effect within the allowable range.

[0006] However, in the summer when food is exposed to relatively high temperatures, even if the maximum allowable amount of food is added, the food will be decomposed.
Under the current circumstances, it is impossible to avoid deterioration and prevent product problems. Moreover, when the allowable addition amount is maximized, depending on the sampling inspection of food by the public health center, a warning may be given as exceeding the specified amount, which may cause product trouble.

In addition to potassium sorbate, a composition for preserving lightly pickled containing sodium acetate, adipic acid, fumaric acid, etc. is also known.

However, although adipic acid has some effect on lactic acid bacteria, Bacillus subtilis, general viable bacteria, etc., it has a low effect on fungi, yeasts and the like. Moreover, adipic acid has a property of stimulating the tongue, and as the amount of adipic acid increases, the property becomes remarkable, so that the amount of adipic acid used in foods is naturally greatly restricted. Therefore, there is a limit to the storage stability of the above composition.

[0009]

Accordingly, the main object of the present invention is to provide a food preserving composition having an excellent preservative effect.

[0010]

As a result of intensive studies to solve the above-mentioned problems of the prior art, the inventors of the present invention have found that when potassium sorbate, adipic acid and the like are used under a specific composition, It was found that the components act synergistically to exert an excellent preservation effect, and finally the present invention was completed. That is, the present invention relates to a food preserving composition containing potassium sorbate, adipic acid and sodium acetate.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described together with its embodiments.

The food preserving composition of the present invention contains potassium sorbate, adipic acid and sodium acetate (first invention). As each of these components, commercially available products can be used.

The composition ratio of each of these components may be appropriately set depending on the object to be stored, etc., but adipic acid is usually about 5.8 to 1700 parts by weight, preferably 20 to about 100 parts by weight of potassium sorbate. It is 400 parts by weight.

Sodium acetate is potassium sorbate 1
Usually, about 5.8 to 1800 parts by weight with respect to 00 parts by weight,
It is preferably 10 to 500 parts by weight. In the composition of the present invention, sodium acetate not only exerts a buffering effect for preventing a change in pH, but also enhances the solubility of adipic acid in water and facilitates the dissolution of the whole preparation.

The present invention also includes the above composition further containing acetic acid (second invention). As acetic acid, a commercially available product can be used. The composition ratio in the second invention can be appropriately changed depending on the object to be stored, but adipic acid is usually about 14 to 1700 parts by weight, preferably 20 parts by weight with respect to 100 parts by weight of potassium sorbate.
To 400 parts by weight.

Sodium acetate is potassium sorbate 1
Usually, about 5.7 to 1800 parts by weight with respect to 00 parts by weight,
It is preferably 10 to 500 parts by weight.

Acetic acid is usually used in an amount of about 5.7 to 800 parts by weight, preferably 2 parts by weight, based on 100 parts by weight of potassium sorbate.
It may be 0 to 400 parts by weight.

The forms of the compositions of the first and second inventions are:
There is no particular question. For example, it may be used in the form of powder,
It may also be used as a liquid agent. When used as a liquid agent, its concentration can be appropriately set depending on the solubility of each component.

The amount of the composition of the first invention and the second invention used for food may be appropriately determined depending on the object to be preserved, desired preservation period, preservation conditions and the like, but usually the concentration of potassium sorbate is 0. It may be about 0.02 to 0.13% by weight, preferably 0.04 to 0.08% by weight.

In the first and second inventions, organic acids such as citric acid, malic acid, fumaric acid, lactic acid, and the like, and known salts thereof, as necessary, are used within a range that does not impair the effects of the present invention. Various additives can be added. If necessary, a excipient such as dextrin or lactose may be added.

When the composition of the present invention is used, it can be used particularly under conditions such as non-heating and low salt content.
If necessary, various treatments such as heat sterilization, high salt differentiation, high oxidation and the like for preventing alteration / deterioration can be performed. In this case, the composition of the present invention may be added before or after such treatment.

[0022]

EFFECTS OF THE INVENTION According to the composition for preserving food of the present invention, an excellent preservative effect can be exhibited even under non-heating and low salt content. Therefore, there is no need for heat sterilization treatment or high salt differentiation, so that the texture, flavor and the like of the foodstuff can be maintained. The composition of the present invention having such characteristics is suitable for preservation of various foods such as pickles.

[0023]

EXAMPLES The present invention will be described in more detail by showing Examples and Comparative Examples below.

Example 1 Preparations having the compositions shown in Table 1 were used as preservatives.

[0025]

[Table 1]

The storage test was conducted as follows.
First, slice the salted cucumber into 5mm pieces and desalinate with running water (6
H) Desalted cucumber was squeezed with a centrifuge. The pressing rate at this time was 73.0%.

Next, 100 g of pressed cucumber and 100 g of seasoning liquid (56.2% of water, clear soy sauce (Higasimaru soy sauce:
Salinity 19%) 42.1% and sodium glutamate 1.7%) were added to the above formulation in the amounts shown in Tables 2 and 3 and placed in a zippered plastic bag and stored in a thermostatic chamber at 30 ° C. Then, the state of decay was examined.

The state of putrefaction was evaluated by measuring the transmittance of the pickled liquid at 660 nm with a spectrophotometer. The general viable cell count (cells / ml) of the pickling solution on the 21st day was measured (standard agar medium 35 ± 1 ° C., 48H). Tables 2 and 3 show these results. It should be noted that the standard of the transmittance, which generally loses the commercial value, is 80% or less. The addition amount (%) in the examples is the addition amount% based on the total amount of pickles.
(Outside allocation).

[0029]

[Table 2]

[0030]

[Table 3]

According to Tables 2 and 3, 0.06% potassium sorbate in Experimental Example 15 (Comparative Example) has a shelf life of 7 days, and Experimental Example 5 (Comparative Example C) has a shelf life of 3 days. It was Therefore, the shelf life obtained by simple addition of both is about 10 days. On the other hand, in Experimental Example 2 (Example A), although the amount of potassium sorbate was as low as 0.0525%, the pickling solution was transparent even on the 21st day, and there was no growth of viable bacteria and no decay was observed. It was

The number of days of storage obtained by simply adding 0.08% of potassium sorbate in Experimental Example 16 (Comparative Example) and Experimental Example 6 (Comparative Example C) was 5 + 13 = 18 days. On the other hand, when potassium sorbate in Experimental Example 3 (Example A) was 0.
Although it was a little low (07%), it had a shelf life of 21 days or more.

Further, in Example 15 (Comparative Example), 0.06% potassium sorbate had a shelf life of 7 days, and in Experimental Example 13 (Comparative Example D), it had a shelf life of 3 days. Therefore, the shelf life obtained by simple addition of both is about 10 days. On the other hand, Experimental Example 10 (Example B)
Even on the 21st day, the pickling solution was transparent, and there was no growth of live bacteria, and decay was not observed.

From the above results, it is understood that the food preserving composition of the present invention exhibits an excellent preservative effect.

Claims (4)

[Claims] 1. A food preserving composition containing potassium sorbate, adipic acid and sodium acetate. 2. The food preserving composition according to claim 1, further comprising acetic acid. 3. To 100 parts by weight of potassium sorbate,
The food preserving composition according to claim 1, which contains 5.8 to 1700 parts by weight of adipic acid and 5.8 to 1800 parts by weight of sodium acetate. 4. To 100 parts by weight of potassium sorbate,
Adipic acid 14 to 1700 parts by weight, sodium acetate 5.
The food preserving composition according to claim 2, which contains 7 to 1800 parts by weight and 5.7 to 800 parts by weight of acetic acid.