JPS59175870A - Method for improving preservability of processed food - Google Patents

Abstract

PURPOSE:To impart a processed food with high preservability without giving any undesirable effect to the palatability of the food such as taste, flavor, etc., by using glycine in combination with an acetic acid salt and/or a lactic acid salt. CONSTITUTION:The preservability of a wide variety of processed foods such as bakery goods, fish paste products, processed meat, etc. is improved by incorporating the food with (A) 0.1-1wt% of glycine, and (B) 50-500wt%, preferably 100-500wt%, based on the glycine, of an acetic acid salt such as sodium acetate, potassium acetate, etc. and/or a lactic acid salt such as sodium lactate, potassium lactate, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides processed foods with acetate and/or acetate corresponding to 0.1 to 1% by weight of glycine and 50 to 500% by weight of glycine.
Or, it relates to a method for improving the preservability of processed foods characterized by containing lactate, and its purpose is to bakery products such as bread, sponge cakes, donuts, and Watsuful, as well as noodles such as udon, soba, and spaghetti.

2 flavors for a wide range of processed food ICs, such as mochi sweets and other Japanese sweets made from sweet bean paste, shumai, other side dishes, fish cakes, chikuwa and other seafood items, ham, sausages and other processed meat products. The aim is to provide excellent preservability without degrading palatability characteristics such as texture and food texture.

As a method to improve the preservability of processed foods, synthetic preservatives have recently been regulated unfavorably from the viewpoint of food hygiene, so alcohols, amino acids, organic acids, etc., alone or alone, can be used as safer and more harmless alternatives. Many methods have been proposed in which some of them are used in combination. Since the glycine used in the present invention also has a stimulant effect itself,
*Although it is often used as a preservative for food products, it has the serious drawback of promoting browning of foods during the heating process. This promotion of browning occurs not only at a concentration of 2% or more, where glycine exerts a preservative effect when used alone, but also at a concentration of 1% or less depending on the type of food, and the commercial value of the food. This results in a significant decrease in

In order to reduce this browning phenomenon caused by glycine,
Acidic substances such as organic acids are used in combination to lower the pH of the food. Alternatively, a substance with antibacterial properties such as lower fatty acid monoglyceride is used in combination. Attempts have been made to reduce the amount of glycine added by the method described in Section 4.

However, many of the substances that have been attempted to be used in combination with glycine (such as the above-mentioned organic acids and lower +11i fatty acid monoglycerides) have strong acidity and unpleasant odors themselves.
(was') L, 'C, *Taste of the product.

There is a concern that taste characteristics such as flavor and texture may be deteriorated, and in order to provide a food with sufficient preservability, the taste and characteristics must be sacrificed.

The present inventors synergistically enhanced the bactericidal action of glycine by using it in combination with chrysin.

Moreover, as a result of a wide search for substances that do not have any negative effect on taste, texture, or other aspects of food taste,
The present invention was completed by discovering that it is effective to use acetate and/or lactate in combination with glycine in a specific range of ratios.

That is, it is a method for improving the shelf life of processed foods, which is characterized in that the processed foods contain acetate and/or lactate corresponding to 0.1 to 1% by weight of glycine and 50 to 500% by weight of glyciso. .

The present invention will be specifically explained below.

Acetate and lactate in the present invention refer to sodium salts or potassium salts, respectively, which are safe as food additives, and it is not supported to use two or more of them in combination.

It is also possible to separately add acetic acid or lactic acid and a neutral alkali agent such as sodium hydroxide, sodium carbonate, etc., and allow the mixture to exist as a neutralized salt in the bacteria. .

The additives used in the present invention are added to raw materials or semi-finished products during the production of low-strength manufactured foods, or to foods after packaging, either separately or in a pre-mixed form. The method of applying electricity is loading, painting, and spraying.

Depending on the type of processed food and the process, you can choose the appropriate method, such as soaking.

It is essential that the processed food contains 0, 1 to 1% of the Kuri7 used in the present invention, and 50 to 500't% of the acetate and/or lactate of the Kuri7. It is considered a work. The reason for this is that even if the amount of Glyshi/ added is less than 0.1%, it is not practical, although it has a slight effect of improving the preservability, and if it exceeds 1%, browning occurs during heating, which reduces the commercial value of the food. , especially bland-tasting food odors.
This is because the characteristic sweetness of glycine may cause inconveniences such as a decrease in taste.

The amount of acetate and/or lactate added is 50%
~500% by weight, more preferably 100~soo%
In this range, the antibacterial action of glycine is synergistically enhanced, resulting in an excellent preservability improvement effect.

Acetate and lactate used in the present invention have good taste.

The processed food obtained according to the present invention is a neutral salt that has little effect on texture, and when used in combination, the amount of glycine can be significantly reduced.

There is no negative effect such as browning or loss of taste or texture.

Although the present invention can impart good preservability to a wide variety of processed foods, it is particularly effective in preventing rope failure, which is a problem in bakery products. Furthermore, in the present invention,! Type 11 and seafood paste products also have two texture-improving effects, such as increased elasticity and improved tartar.

Test examples, examples, and comparative examples are shown below.

Test Example: Commercially available Watsuful was stored at 60°C for 4 days, and samples containing rope bacteria were used as specimens for bacterial testing in a conventional manner. Two types of cornii with different morphology were formed on the plate, one of which was identified as Bacillus subtilis. The other surface forms a moist and transparent cornice (
(hereinafter referred to as Netobacterium) was isolated and used to conduct the following tests.

In a test tube, add 8 mt of ordinary bouillon medium and a net suspension (
Dispense 1□t (bacteria count: approximately 10'/nf).

Glycino and other additives were added to the mixture so that the final concentrations were as shown in Table 1 to make a total volume of 10 mt, and the culture was incubated at 55'C. Six parallel tests were conducted in each section, and the contents of the test tubes were cloudy (the number of bacteria reached approximately 106 to 10'/mtK).
mlft shown in Table 1 (+ if only one out of three bottles becomes cloudy).

If there are three, it will be displayed as a leaf).

Table 1 As can be seen from the comparison between Test Group 1 (Con) P-R) and Test Group 2-B in Table 1, the inhibitory effect of Glyshi/ on the growth of Netobacterium becomes evident from around 0.6 to 1%. Therefore, the button requires a high concentration of the second group in order to obtain a sufficient effect.

On the other hand, in test plots 7 to 9 where organic acid salts were used alone, 1% K
Monosodium fumarate, which has a remarkable PH lowering effect (test area 9)
), no substantial effect on the growth of Neto bacteria was observed.

On the other hand, when Glyci/ and organic acid salts were used together, especially in the acetate and lactate combination group (test groups 10 to 21)
In , an extremely strong inhibitory effect on the proliferation of Neto bacteria was demonstrated even at a glycine concentration of 0.4% or less, where no effect was observed when used alone, and a synergistic effect by the combination of the two was revealed.

Combined use of organic acid salts other than acetate and lactate (test group 22)
- 24), except for fumaric acid INm (same 22), cannot obtain a substantial effect of inhibiting the growth of Neto bacteria.

Thus, among the various organic acid salts, acetate.

Lactate and fumarate were found to have the effect of promoting the noxicidal action of glycine, but the same effect with fumarate was
It appears to be related to bacteriostatic action due to a decrease in pH, and there is a concern that the taste may deteriorate if it is added to a food. In addition, regarding the agricultural production area of glycine and acetate or lactate, test plots 10 to 12. 13-15 and 16
1 for glycine, as seen from a series of ~20 tests.
A particularly good effect is given in the range of 00 to 500:4,
When deviating from this range, there was a tendency for the synergistic effect to decrease.

Examples 1-4. Comparative Examples 1 to 7 Separate 120 g of chicken eggs into egg yolks and egg whites. Whisk the egg yolk
Add 120g of sugar and 10g of honey,
Stir for 3 minutes. After whipping the egg whites for about 7 minutes, combine them with the above ingredients, pass 100g of thin bladed wheat flour through a sieve, add 'C', and stir lightly with a whisk. Add an appropriate amount of cold water to this to adjust the viscosity, then transfer to a pre-heated Watsuful mold.
Bake at 150-155°C for 150 seconds to make Watsuful (
Comparative example 7. Additive-free product). On the other hand, add the additives shown in Table 2 to the flour in advance (the total amount of batter is 650
(However, since sodium lactate is an enemy, the amount converted to 100% was added to the batter in the final stage by 1N.) Watsufuls of Examples 1 to 4 and Comparative Examples 1 to B were prepared in the same manner as above. Each Watsuful's findings and 30°
The results of the storage test with C are shown in Table 1.

C Table 2) As is clear from Table 2, the Watsufuls (Examples 1 to 4) produced by the method of the present invention were all good in shape and taste, and had excellent storage stability. On the other hand, in the additive-free product of Comparative Example 7, p-plumage occurred 2 days after production, and the product could not be used for human consumption. In the area where only glycine was added, the total addition was 1 to 2% (Comparative Example 2.6
) was found to be effective in improving shelf life, but browning was significant and an off-taste was produced.

The product was extremely inferior.

When using sodium lactate alone, a slight effect can be obtained by adding 15%, but the taste is inferior (Comparative Example 4)
. In addition, in the case where 7-marinated salt was used as an organic acid salt to be used in combination with glyciso (Comparative Example 5), the acidity was lower than that of baking powder even though the amount added was the same as that of acetate or lactate. Perhaps because the swelling effect was inhibited, the shape of the product deteriorated and the taste was also lowered, making it impossible to obtain a product that was satisfactory as a second-class product.

Examples 5-8. Comparative Examples 8-12 Add 580g of water to 2cm of strong wheat flour and mix.
11) 100 kg by impuns with n diameter soybean
/, 4 to make raw spaghetti (Comparative Example 12, unprocessed product). On the other hand, raw spaghetti of Examples 5 to 8 and Comparative Examples 8 to 11 were prepared by the above-mentioned method, except that the additives shown in Table 3 were dissolved in the amounts shown in Table 3 in advance. These raw spaghetti were packaged in a polyethylene film and subjected to a storage test at 20°C, and the raw spaghetti immediately after production was boiled in boiling water for 6 minutes and subjected to a sensory test. Rice polishing is summarized in Table 3.

Table 6 Raw spaghetti storage test results Examples 5 to 8 had a shelf life of more than twice as long as the additive-free crystal (Comparative Example 12). In contrast, Comparative Examples 8 to 9 and Comparative Examples 10 to 11 show f.

Although some effects were obtained with the use of glycine and organic acids alone, they were inferior to those of the Examples. In the sensory test, Examples 6 and 8 received Njiffi of 2% higher than the additive-free product due to improved elasticity, but Comparative Examples 8 to 11
All of them were equivalent to or inferior to additive-free products.

Examples 9 and 10. Comparative Examples 16-17 Beef lean meat 250g, yj, red meat 100gw lard 150
g + sugar 51r+ and each shikamono C (listed in Table 4) dissolved in 125 mt of water were shredded with a silent cutter.
The intestine was ground, tied in a sheep intestine Cushing, heated for 75°C in Cl2O, and then cooled.
~17 Vienna sausages were prepared.

These were stored at 25°C and the number of days until 'C nets appeared was determined. The results are shown in Table 4.

Table 4 Winonaan-ni-di storage test results Example 9,
Sample No. 10 had better storage stability than Comparative Example, and significantly extended the number of days for cellulosis to occur. On the other hand, the groups using glycine alone (Comparative Example 15.14) and the groups using acetate and lactate alone (Comparative Examples 15 and 16, respectively) were different from the groups without additives (Comparative Example 17).
), there is a slight shelf life extension effect, but
The effect was not sufficient.

−337=

Claims (1)

[Claims] Processed food grits 01-1 weight and glycine 50
A method for improving the preservability of processed foods, characterized by containing acetate and/or lactate in an amount of ~500% by weight