JPS61139371A - Preservation of processed food - Google Patents

Abstract

PURPOSE:Processed food is stored using, as a preservative, a combination of a dicarboxylic acid or the like, an aluminum salt and aectic acid, which has high safety and develops satisfactory preservative effect. CONSTITUTION:At least one selected from dicarboxylic acid such as succinic acid, aminoacids such as glycine or alanine, and hydroxycarboxylic acids such as lactic or malic acid, at least one selected from aluminum salts such as alum and iron salts such as ferrous sulfate or ferric chloride and acetic acid are used to form a chelate compound. The chelate compound is used usually in an amount of 0.05-10% and combined with the processed food by adding to the raw materials, or kneading it together with the food and spraying it on the food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a preservative for processed foods. Traditionally, ethanol is the main preservative for processed foods! It has been used. However, ethanol has the disadvantage of increasing the amount of ethanol used to preserve processed foods, giving the product an alcohol odor. Therefore, there has been a desire to develop a preservative that is both highly safe and sufficiently effective.

The present inventor has completed the present invention by concentrating his extensive research.

The present invention uses as an active ingredient a chelate compound made from 1111 or more substances selected from dicarboxylic acids, amino acids, and oxyacids, at least one substance selected from aluminum salts and iron salts, and acetic acid. The gist of this is to mix ζL with 16, or to add it at the time of blending, to mix it in, or to make it adhere.

The dicarboxylic acid of the present invention refers to succinic acid, an alkali metal salt of succinic acid, a dicarboxylic acid obtained by microbiologically hydrolyzing a carbohydrate-containing substance, and a liquor containing the dicarboxylic acid.

Amino acids include glycine, alanine, leucine, serine, cysteine, methionine, vualin, arginine, orthin, lysine, aspartic acid, glutamic acid, phenylalanine, tyrosine, tryptophan, histidine, and alkali metal salts of these amino acids and wound-containing substances. , refers to amino acids and amino acid-containing liquids hydrolyzed with enzymes or acids.

Oxyacids refer to oxyacids obtained by hydrolyzing lactic acid, malic acid, tartaric acid, citric acid, gluconic acid, and alkali metal salts of these acids and carbohydrate-containing substances with microorganisms and WIl elements, and 1fII solutions containing them. .

Acetic acid refers to an acetic acid-containing liquid obtained by decomposing acetic acid, sodium acetate, potassium acetate, and carbohydrate-containing substances with microorganisms.

Aluminum salt refers to alum, ammonium alum, calcined alum, and calcined ammonium alum.

Iron salts refer to ferrous sulfate, ferrous chloride, ferric sulfate, and ferric chloride.

The amount of dicarboxylic acid, amino acid, and oxyacid used in the present invention is 20 to 5% relative to iron and aluminum in iron salt and aluminum salt.
000% (weight%), preferably 50 to 3500
%. The amount of acetic acid added is 2 for aluminum and iron.
0 to 6 (my<%), preferably 1
00-2500%. If it exceeds this range, the permeability through the cell wall will be poor and the anti-freezing effect will be reduced.

IF+rl selected from dicarboxylic acids, amino acids, and oxyacids of the present invention! The amount of addition or adhesion to the food raw material of an additive containing a chelate compound produced in a solution of a mixture of n or two or more substances, an aluminum salt, and/or an iron salt, and acetic acid is 0.
05-10%.

The present invention provides excellent antiseptic and preservation effects for processed foods.

Example - Nokan powder (soda carbonate %, potassium carbonate %) 6Q, soft flour 500g, water 175-1 salt 3g and preservative 0.0
Adding 0.5% from 8%, N lines were made using a conventional method to prepare raw Chinese noodles. This was packaged in a polypropylene bag and stored at 30°C, and the change in viable cell count after 5 days was examined and the results are shown in Table 1.

Implementation #1J-2 A main layer made of 3 DOQ wheat flour and 105 g of 16% salt solution was boiled for 3 minutes. Add the above to a homogenized aqueous solution of 0.3% ferric chloride, 1.9% sodium citrate, 0.3% alum, and 1% sodium acetate! I (row for 3 minutes) was immersed for 1 minute, packaged in a polypropylene bag, and the change in viable cell count after 7 days was examined and shown in Table 2.

Example-3 Frozen Surimi 500g, water tsod, salt 189, starch 6
5 g, 3.4 fl of sodium glutamate, preservative mixed into a casing (for i minutes) and boiled at 90'C40
The product was steamed for a minute. After cooling the product to PH6, 6 to 6.9, store it at 3011C and check the change in the number of viable bacteria after 7 days.
Shown in 3.

The preservatives used were 1 part potassium acetate, 1 part glycine, 1 part calcined 0.7 ammonium alum, 1 part sodium acetate, 1 part sodium tartrate, and 0.8 part ammonium alum.

Table-3 Actual example-Hirokan powder (soda carbonate koma%, potassium carbonate blade%) 2.59
, 500g all-purpose flour, 165-1 water, 3Q salt, and preservative τ
], 4% added and made by a conventional method, raw noodles were steamed for 6 minutes, then boiled for 40 to 60 seconds at 90'C, packaged in a polypropylene bag, and sterilized for 10 minutes at 90'C. The samples were stored in a 306C, and changes in the number of viable bacteria after 7 days were examined and shown in Table 1.

The preservatives used were 2.5 parts of a-ferment amino Fa (freeze-dried) powder, 2 parts of brewed vinegar neutralized with caustic soda in an amount converted to sodium acetate, and ammonium mint bread ItM.

Omote-Hiroshi that's all February 1986, Canada

Claims (1)

[Claims] The active ingredients are at least one substance selected from dicarboxylic acids, amino acids, and oxyacids, at least one substance selected from aluminum salts and iron salts, and acetic acid. Processed food preservation method