JPS5849157B2 - How to prevent deterioration of processed foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preventing deterioration of processed foods, which comprises adding (a) at least one of ethanol or glycine and (b) a saccharide containing glycosylsucrose or β-cyclodextrin to the processed food. The present invention relates to a method for preventing deterioration of processed foods, which is characterized by adding one of the two.

Conventionally, attempts have been made to add synthetic preservatives, ethanol, glycine, etc. to prevent deterioration of foods, especially to improve their shelf life.

However, synthetic preservatives are now being avoided from being added to food due to safety concerns, while ethanol and glycine are not effective enough, so it is difficult to achieve a high degree of safety and sufficient efficacy. It is desired to develop a method to prevent deterioration.

The present inventors completed the present invention as a result of intensive research,
Component (A) used in the present invention has a very weak effect on preventing deterioration when used alone, and component (B) has almost no effect on preventing deterioration when used alone, but when both are added together to processed foods, there is significant deterioration. It was quite surprising that it had a preventive effect.

To carry out the present invention, (a) precepts and (oral) ingredients 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 the components (a) and (b) may be uniformly deposited on the surface of the finished processed food.

Ingredients (a) and (b) may be added separately to processed foods, but in order to ensure the effectiveness, it is preferable to mix the ingredients (a) and (b) uniformly in advance before adding them. .

Generally, either ethanol or glycine may be used as component (A), but in some cases, both may be used as component (A).

(b) The amount of ingredients added to processed foods varies depending on the type of processed food, but from the viewpoint of taste etc., it is generally 0.2
~7 pieces (the same applies below weight) Preferably it is about 0.5 to 3%.

(b) The concentration of the ethanol used in the precepts is not particularly limited, but it should be selected and used as appropriate depending on the manner of use and the 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, it is preferably 80% or more than 60% ethanol.
Those with higher concentrations are preferable.

The amount of ethanol added in the present invention is all the amount of pure ethanol added.

Further, (b) as the precept, usually either glycosylsucrose or β-cyclodextrin-containing saccharide may be used, but in some cases both may be used together.

(b) The amount of component added is 0.5 to 7φ, preferably 1 to 5φ
That's about it.

Further, the total amount of (a) component button and (b) precept is preferably in the range of 1 to 10 over the processed food.

The ratio (by weight) of component (a) and component (b) is 0.2 to 10, preferably 0.5 to 4, of component (a) to 1 of component (b).

Therefore, if component (a) and component (b) are mixed in advance and this mixture is used as a deterioration inhibitor, the two may be mixed in the above ratio.

In the present invention, other bacteriostatic substances such as lysozyme organic acids, lower fatty acid esters, browning substances, vitamin B1, etc. may also be used in addition to the components (a) and (b) in some cases.

Processed foods in the present invention include, for example, noodles (raw Chinese food,
Yakisoge, steamed Chinese noodles, raw Japanese soba, boiled Japanese soba, raw udon, boiled udon), side dishes (shiyuumai, gyoza, harumaki, atsuyaki), rice cakes, seafood paste products (steamed kamaboko, retainer kamaboko) , chikuwa, hanpen, naru, fish sauce, etc.) and processed meat products (ham, sausages, grilled pork, etc.).

The glycosyl sucrose to be added to component (b) of the present invention is, for example, one commonly sold under the trade name Coupling Sugar (manufactured by Hayashibara Co., Ltd.).

In addition, as β-cyclodextrin-containing saccharides, β-cyclodextrin is 10-40%, oligosaccharide is 80-40%
Saccharides containing 0 polybutane and other sugars (glyose, maltose, etc.) are preferable, for example, the product name: Celldex (trade name)
Nippon Shokuhin Kako Co., Ltd.) is commercially available (a composition in which β-cyclodextrin is produced by treating starch with bacteria of the genus Batius: it contains about 20 strips of β-cyclodextrin, and the rest is oligosaccharides). The main component is sugar, including glucose, maltose, etc.).

Next, the present invention will be specifically explained with reference to Examples.

Example ■ Mix 500 grams of raw Chinese soft flour, 175 ml of water, 3 grams of salt, and 5 grams of white flour, make noodle strings using a conventional method, and package them.
It was stored at 5°C and its appearance was examined.

A predetermined amount of the anti-deterioration agent shown in the table below was added at the time of mixing.

Table 1 shows the results.

In the invention product group, the color of the Chinese noodles tended to be brighter.

Example 2 500 grams of steamed Chinese soft flour, 175 ml of water, 3 grams of salt and 5 grams of tax flour were mixed together to form noodle strings using a conventional method, steamed, packaged and stored at 30° C., and the appearance was examined.

The results are shown in Table 2. The anti-deterioration agents shown in the table below were added during mixing.

There was a tendency for the color of Chinese noodles to be brighter in the invented product group.

Example ① Cut Mochi After washing the glutinous rice with water, it was steamed in a conventional manner to make Noshi mochi, cut into a certain size, packaged, stored at 2°C, and examined for appearance.

A predetermined amount of the deterioration inhibitor was added during steaming.

Table 3 shows the results.

5 Example ■ Keishinge stuffed kamaboko 1 kg of frozen surimi, 300 g of ice, 35 g of salt, 130 g of starch, and 6.5 g of sodium glutamate were mixed together, crushed (for 40 minutes), packed in a casing, and heated to 90°C. The product was boiled for 40 minutes.

Thereafter, it was stored at 35°C±2°C and its appearance was examined.

A predetermined amount of the button deterioration inhibitor was added at the time of crushing.

Table 4 shows the results. In addition to longer shelf life, the products of the present invention tended to have an increased whiteness.

Claims (1)

[Claims] 1. A method for preventing deterioration of processed foods, which comprises adding (a) at least one of ethanol or glycine and (b) at least one of glycosylsucrose or β-cyclodextrin-containing saccharides to processed foods.