KR102292495B1 - Powdered food preservative and method for producing the same - Google Patents

Abstract

(Problem) To provide a method for efficiently manufacturing a powdered preservation improver for food with little influence on the taste of food, a sufficient preservation improvement effect is obtained, and the deviation of acetic acid content due to segregation is suppressed.
(Solutions) A method for producing a powdered preservation enhancer for food, comprising the following steps:
(A) a step of heating anhydrous sodium acetate, aqueous acetic acid solution and sucrose fatty acid ester while stirring or kneading until the product temperature reaches 70 to 100° C. to obtain a mixture;
(B) a step of cooling the mixture obtained in step (A) while stirring or kneading until the product temperature reaches 10 to 40° C. to obtain a solid; and
(C) A step of pulverizing the solid product obtained in the step (B).

Description

Powdered preservation enhancer for food and manufacturing method thereof

The present invention relates to a method for producing a food preservation improver used in order to obtain a food excellent in storage properties.

In the present production of processed foods, various organic acids are used for the purpose of improving the preservation of foods, but brewing vinegar containing acetic acid, which is one of the organic acids, as a main component, has been used for improving the preservation of foods since ancient times.

However, when the amount of brewed vinegar added to the food is increased, the flavor of the food is impaired by acidity or acid odor, and the commercial value is lowered. Moreover, since brewing vinegar is normally distributed as a liquid, the preservation|save improver containing these also takes the form of a liquid formulation in many cases, and is used, for example, when immersing raw vegetables and the like. However, such a liquid formulation requires measurement and the like at the time of use, and there is a problem in terms of workability.

On the other hand, a proposal for using a powdered brewing vinegar or powdered brewing vinegar as an additive for food has also been made.

Patent Document 1 describes a method for producing a powdered brewed vinegar by adsorbing a thick brewed vinegar to powdered soda acetate. However, in this manufacturing method, a concentration process for removing the moisture contained in the brewing vinegar was required, so it was not an efficient manufacturing method.

Patent Document 2 describes a powdered brewed vinegar obtained by adsorbing and mixing concentrated brewed vinegar with an acidity of 51% or more with a powder base such as anhydrous sodium acetate or dextrin to make it powder. Since it is essential, efficient production has been difficult. Moreover, since concentrated brewed vinegar is used, the sour taste and acid odor resulting from acetic acid are strong, and the problem of sour taste and acid odor in the final product has not been solved.

Patent Document 3 discloses a quality improving agent for fish meat dough products containing brewed vinegar and sodium acetate, and describes that a powder formulation is obtained by using anhydrous sodium acetate as sodium acetate. However, in this method, progress of solidification is slow, and it required a long time until it solidifies to the extent that it can grind|pulverize.

Patent Document 4 discloses an agent for preventing deterioration of foods containing sodium acetate, acetic acid and diglycerol mono-fatty acid ester, and describes using anhydrous sodium acetate as sodium acetate to form a powder formulation. However, in this method, it was necessary to make the diglycerol fatty acid ester in a liquid form beforehand, and it was not possible to manufacture efficiently.

The food preparations described in Patent Documents 1 to 4 are all powder preparations obtained by adsorbing brewed vinegar or acetic acid to anhydrous sodium acetate. However, in the powder formulation obtained by the adsorption method, since the amount of acetic acid adsorbed to each particle is non-uniform, segregation of the powder (a phenomenon in which a mixed powder of particles having different particle diameters is separated by vibration) occurs during transportation, etc. , a bias occurs in the amount of acetic acid when added to food, resulting in insufficient storage improvement effect, and a strong sour taste and acid odor.

Such a segregation phenomenon of powder has been known for a long time, and it is known that separation tends to occur when the particle size ratio of large particles to small particles is 4:1 or more (Non-Patent Document 1).

Japanese Patent Publication No. 41-16117 Japanese Laid-Open Patent Publication No. 2006-087389 Japanese Laid-Open Patent Publication No. 61-239865 Japanese Patent Laid-Open No. 11-221065

Hosei University Faculty of Engineering Research Proceedings No. 6 (March 1969)

It is an object of the present invention to provide a method for efficiently manufacturing a powdered preservation improver for food with little influence on the taste quality of food, a sufficient preservation improvement effect is obtained, and the deviation of acetic acid content due to segregation is suppressed. have.

As a result of earnestly examining the manufacturing method of the preservative agent for foodstuff containing acetic acid, the present inventors have made acetic acid into powder under specific conditions together with sodium acetate and sucrose fatty acid ester, and sour taste and acid odor are suppressed, and acetic acid is It discovered that a powder formulation disperse|distributed uniformly was obtained, and came to complete this invention.

That is, the present invention provides a method for manufacturing a powdered preservation enhancer for food (hereinafter also referred to as "the manufacturing method of the preservation improver of the present invention") comprising the following steps:

(A) a step of heating anhydrous sodium acetate, an aqueous acetic acid solution, and a sucrose fatty acid ester while stirring or kneading the mixture until the product temperature reaches 70 to 100° C. to obtain a mixture;

(B) a step of cooling or kneading the mixture obtained in step (A) until the product temperature reaches 10 to 40° C. to obtain a solid; and

(C) A step of pulverizing the solid product obtained in the step (B).

Further, the present invention is a powdered preservation improver for food containing sodium acetate, acetic acid and sucrose fatty acid ester, wherein the proportion of acetic acid contained in the preservation improver satisfies the following formula (I). (hereinafter also referred to as "the powdered preservation improver for food of the present invention" or simply "the preservation improver of the present invention") is provided:

Formula (I): |(a) - (b) | ≤ 6 (wt%)

[wherein (a) is the acetic acid content (wt%) per unit weight of the powder having a particle diameter of 75 µm or less,

(b) is the acetic acid content (weight %) per unit weight of a powder having a particle diameter of more than 300 µm,

｜| is the absolute value symbol.]

The manufacturing method of the powdery storage improver for foodstuff of this invention contains the said process (A)-(C), and acidity and acid odor are suppressed efficiently in a short time, and acetic acid is uniformly dispersed in the powdery form for foodstuffs. It is to make it possible to manufacture a preservation|save improvement agent. Hereinafter, each process of the manufacturing method is described.

Steps (A) and (B) may be carried out in the same apparatus or may be carried out in different apparatuses. Further, steps (A) and (B) may be carried out in a general reaction vessel equipped with a stirring device, but from the viewpoint that production is possible in a short time and that powdering can also be performed with the same device, a kneader etc. It is preferable to use a kneading device of As the kneading apparatus, a batch type and continuous kneading apparatus equipped with a temperature control mechanism such as a jacket can be used, for example, a kneader, a twin-arm kneader, a ribbon type mixer, a screw type mixer, a Muller type mixer, Spin-rod mixer, pin mixer, bottator, self-cleaning mixer, muffler, mix muller, multi mill, wet pan mill, speed mill, universal mixer, cutter mixer, sugar mixer, extruder, continuous kneader, etc. is exemplified Among them, so-called kneaders, such as a kneader, a twin-arm type kneader, and a continuous kneader, are preferable. For the heating in the step (A) and the cooling in the step (B), a heat exchange medium known in the art can be used, such as water (hot water), water vapor, air, various types of thermal oil, and various refrigerant gases. The heat exchange medium to be used is not specifically limited as long as it is suitable for temperature control mechanisms, such as the said jacket.

In the step (A), all of sodium acetate anhydrous, acetic acid aqueous solution, and sucrose fatty acid ester, which are raw materials of the storage improver of the present invention, may be put into a reaction vessel or a kneading device first, and each component while stirring or kneading may be sequentially introduced.

In the process (A), in order to fully mix a raw material, it heats until the product temperature reaches 70-100 degreeC, stirring or kneading|mixing. Then, in a process (B), in order to fully solidify the mixture obtained in a process (A), it cools until the product temperature reaches 10-40 degreeC, stirring or kneading. It is preferable to perform heating in a process (A) until product temperature reaches 75-95 degreeC, and it is more preferable to perform until product temperature reaches 80-90 degreeC. Moreover, it is preferable to perform until the product temperature reaches 15-35 degreeC, and, as for cooling in a process (B), it is more preferable to perform until the product temperature reaches 20-30 degreeC.

A process (C) is a process of grind|pulverizing the solidified material obtained in the process (B), and obtaining the powdery storage improver which has a desired particle diameter. The obtained powder may be classified (for example, sieved) as needed. As the pulverizing device, various pulverizing devices known in the art can be used, and are not limited thereto, and examples thereof include a jet mill, a pin mill, a ceramic ball mill, a millstone, and a blender. . Moreover, when kneading apparatuses, such as a kneader, a twin-arm type kneader, and a continuous kneader, are used as a manufacturing apparatus, pulverization/pulverization is carried out by continuing kneading as it is in the same apparatus following steps (A) and (B). may be carried out to obtain a powdery preservation improving agent.

The anhydrous sodium acetate used in the manufacturing method of the storage improver of this invention will not be specifically limited if it can be used with respect to food, For example, it may be marketed as a food additive, and well-known methods, such as dehydration of sodium acetate trihydrate. may be manufactured by

It is preferable that the ratio of sodium acetate anhydrous used in the manufacturing method of the storage improver of this invention is 40 to 80 weight% with respect to the whole quantity of the mixture in a process (A), and it is more that it is 55 to 75 weight% It is preferable, and it is more preferable that it is 60 to 70 weight%. When the proportion of anhydrous sodium acetate is less than 40% by weight with respect to the total amount of the mixture in the step (A), it tends to be difficult to obtain a dried powder, and it is more than 80% by weight based on the total amount of the mixture in the step (A). In this case, there exists a tendency for the preservation|save improvement effect of food to become inadequate.

The acetic acid aqueous solution used in the manufacturing method of the storage improver of this invention will not be specifically limited if it can be used with respect to foodstuffs. In one embodiment, the aqueous acetic acid solution is vinegar, and the vinegar may be brewed vinegar or synthetic vinegar. As brewing vinegar, it is possible to use, for example, grain vinegars, such as rice vinegar and black vinegar, fruit vinegars, such as apple vinegar and grape vinegar, you may use the high acidity brewing vinegar obtained by concentrating these.

The acetic acid aqueous solution to be used has an acetic acid acidity of preferably 4 to 25% (w/v), more preferably 7 to 20% (w/v), still more preferably 10 to 18% (w/v). do. When the acetic acid acidity of the aqueous acetic acid solution is less than 4% (w/v), the preservation improvement effect tends to decrease. tends to get stronger. Here, the acetic acid acidity refers to the total acid concentration converted to the acetic acid concentration (w/v%) in accordance with the provisions of Article 4 "Measuring Method" of the "Japanese Agricultural Standards for Brewing Herbs" (Ministry of Agriculture, Forestry and Fisheries).

In addition, in the acetic acid aqueous solution, although vinegar contains organic acids other than acetic acid, normally, the quantity of the organic acid is insignificant, and it is not the grade which contributes to acidity. Therefore, in this specification, acetic acid acidity (w/v%) measured with respect to an aqueous acetic acid solution (eg, brewed vinegar) is treated as equivalent to the acetic acid concentration (w/v%) of the aqueous acetic acid solution (w/v%).

For example, in one embodiment, the following aqueous solutions of acetic acid may be suitably used:

(i) 4 to 25% (w/v), preferably 7 to 20% (w/v), more preferably 10 to 18% (w/v) aqueous acetic acid; or

(ii) vinegar having an acetic acid concentration of 4 to 25% (w/v), preferably 7 to 20% (w/v), more preferably 10 to 18% (w/v), preferably brewing candle.

In the manufacturing method of the storage improver of this invention, it is preferable that it is 0.01-0.11 weight part with respect to 1 weight part of anhydrous sodium acetate, and, as for the ratio of the acetic acid in the mixture of a process (A), it is more preferable that it is 0.03-0.09 weight part. and 0.05 to 0.07 parts by weight is more preferable. When the proportion of acetic acid is less than 0.01 part by weight with respect to 1 part by weight of anhydrous sodium acetate, the effect of improving the storage tends to be insufficient, and when it exceeds 0.11 part by weight with respect to 1 part by weight of anhydrous sodium acetate, acidity or acidity of the obtained preservation improver The smell tends to be strong.

For example, when using an acetic acid aqueous solution having an acetic acid acidity of 4 to 25% (w/v), the ratio of the aqueous acetic acid solution in the mixture of the step (A) is 0.2 to 1 part by weight of anhydrous sodium acetate. It is preferable that it is 0.65 weight part, It is more preferable that it is 0.25-0.6 weight part, It is more preferable that it is 0.3-0.55 weight part.

The sucrose fatty acid ester used in the production method of the preservation improver of the present invention is not particularly limited as long as it can be used for food, but it is preferable that the constituent fatty acids have 10 to 22 carbon atoms, more preferably 12 to 20 carbon atoms, It is more preferable that it is 14-18. Moreover, it is preferable that HLB values are 5-20, as for sucrose fatty acid ester, it is more preferable that it is 10-19, It is more preferable that it is 14-18. From the viewpoint of the preservation improvement effect, sucrose palmitate and sucrose myristic acid ester are preferable, and sucrose palmitate ester is more preferable from the viewpoint of the proliferation inhibitory effect on heat-resistant bacteria.

It is preferable that the ratio of the sucrose fatty acid ester used in the manufacturing method of the storage improver of this invention is 0.01-0.1 weight part with respect to 1 weight part of anhydrous sodium acetate, It is more preferable that it is 0.03-0.09 weight part, 0.05-0.08 weight It is more preferable to deny it. When the ratio of sucrose fatty acid ester is less than 0.01 part by weight with respect to 1 part by weight of anhydrous sodium acetate, the preservation improving effect tends to be insufficient, and when it exceeds 0.1 part by weight with respect to 1 part by weight of anhydrous sodium acetate, storage of the obtained preservation enhancer There is a tendency for caking to occur during the process.

The process (A) in the manufacturing method of the storage improver of this invention may be a process of heating anhydrous sodium acetate, an acetic acid aqueous solution, and a sucrose fatty acid ester, stirring or kneading|mixing with a desired excipient, and obtaining a mixture. Examples of excipients that can be used in the method for producing the preservation enhancer of the present invention include dextrins such as highly branched cyclic dextrin, monosaccharides such as glucose, fructose and mannose, lactose, maltose, trehalose, Disaccharides such as sucrose and palatinose, sugar alcohols such as sorbitol, maltitol, xylitol, and reduced palatinose, starch, chemically modified starch, processed starch, chitin, chitosan, cellulose, microcrystalline cellulose, and other polysaccharides, magnesium stearate, stearic acid Fatty acid salts such as calcium and inorganic powders such as silicon dioxide are mentioned. Dextrin is preferable in terms of the effect of suppressing acidity and acid odor when added to food and caking does not occur easily during storage, Among them, highly branched cyclic dextrin is more preferable.

When using an excipient in the manufacturing method of the storage improver of this invention, 0.02-0.1 weight part is preferable with respect to 1 weight part of anhydrous sodium acetate, and, as for the ratio of the excipient, 0.03-0.08 weight part is more preferable, 0.04-0.06 weight part is more preferable. A weight part is more preferable. When the proportion of the excipient is less than 0.02 part by weight based on 1 part by weight of anhydrous sodium acetate, the acidity or acid odor of the obtained preservation improver tends to be strong, and when it exceeds 0.1 part by weight with respect to 1 part by weight of anhydrous sodium acetate, storage is improved The effect tends to be insufficient.

Next, the powdered preservation improver for food of the present invention will be described.

It is preferable that the average particle diameter of the powdery storage improver for foodstuffs of this invention is 100-500 micrometers, It is more preferable that it is 105-400 micrometers, It is still more preferable that it is 110-300 micrometers. When the average particle diameter of the storage enhancer is less than 100 μm, caking tends to occur during storage of the storage enhancer, and when the average particle diameter exceeds 500 μm, the storage enhancer is uniformly dispersed in food. It may become difficult to do.

One of the characteristics of the powdered storage improver for food of the present invention is that acetic acid is uniformly dispersed and the deviation of acetic acid content due to segregation is suppressed. Although such a storage improver is typically obtained by the manufacturing method of the storage improver of this invention mentioned above, the thing manufactured by another method may be sufficient.

In one embodiment, the powdered preservation improver for food of the present invention has an acetic acid content (wt%; hereinafter referred to as acetic acid content (a)) per unit weight of a powder having a particle diameter of 75 μm or less, and a particle diameter of 300 μm. The difference (absolute value) of the acetic acid content (wt%; hereinafter referred to as acetic acid content (b)) per unit weight of the powder exceeding It is preferable that the difference of is set to 5 weight% or less, and it is more preferable that the difference between acetic acid content (a) and acetic acid content (b) be set to 4 weight% or less. When the difference between the acetic acid content per unit weight of the powder having a particle diameter of 75 μm or less and the acetic acid content per unit weight of the powder having a particle diameter of more than 300 μm exceeds 6% by weight, caking may occur during storage of the storage enhancer. In addition to the tendency to become easy, the effect of storage improvement tends to be irregular due to segregation.

In order to confirm the dispersibility of acetic acid, for example, using a sieve, the powder is classified into a plurality of classes according to the particle diameter, and the acetic acid content per unit weight of the powder of each class is measured and compared. The acetic acid content can be measured by suspending and dissolving each grade of powder in distilled water, and performing neutralization titration with sodium hydroxide.

In another aspect, the powdered preservation enhancer for food of the present invention is a powder having different particle diameters in the storage enhancer, for example, the acetic acid content per unit weight of the powder classified into a plurality of classes according to the particle diameter. The calculated standard deviation value is 2.3 or less, preferably 2.0 or less, and more preferably 1.7 or less. When classifying, the value of the standard deviation is computed by the following formula|equation.

[During the ceremony,

N is the number of classes that classified the powder according to the particle diameter,

χ _i is the acetic acid content per unit weight of the powder of the i-th class,

m is the average value of the acetic acid content per unit weight of powders of all grades]

Since the amount of the powdered preservation enhancer for food of the present invention added to food varies depending on the type and state of the food, the obtained preservation effect and the effect on the taste may be appropriately adjusted so that the desired preservation effect and taste may be obtained. For example, if it is a storage improver containing 3.8 to 5.3 wt% of acetic acid, 0.1 to 3 wt%, preferably 0.2 to 2.8 wt%, more preferably 0.3 to 2.5 wt%, based on the total amount of food, is added. Do it.

In addition, according to the purpose, the powdered preservation improver for food of the present invention may be used separately, in combination with other components such as organic acids (excluding acetic acid), organic acid salts (excluding sodium acetate) and amino acids. Examples of the organic acid include organic acids generally used in food preservatives, such as lactic acid, fumaric acid, citric acid, malic acid, gluconic acid, glucono deltalactone, and adipic acid. Examples of the organic acid salt include sodium salts, calcium salts and potassium salts of the above organic acids. As an amino acid, glycine, alanine, glutamic acid, etc. are illustrated. When these other ingredients and the powdered preservation improver for food of the present invention are used in combination, the ratio of the other ingredients is not particularly limited, and may be adjusted so as to obtain a desired preservative effect or taste according to the food to be applied. It is about 10 to 200 parts by weight based on 100 parts by weight of the powdered preservation improver for food of the present invention.

Foods in which the powdered preservation enhancer for food of the present invention can be used are not particularly limited, and for example, fish cakes, chikuwa, hanpen, fish meat ham, and aquatic processed foods such as sausage, ham, sausage, bacon, hamburg, mince ball, etc. Livestock products, croquettes, pork cutlet, fried chicken, fried fish, fried products, etc., Chinese fried rice, rice such as cooked rice with meat, fish, vegetables, etc., noodles such as Chinese noodles, pasta, udon and soba, Side dishes such as potato salad, gyoza, shumai, fried egg, simmered and seasoned rice, the contents of curry bread and Chinese dumplings, fillings such as sandwich ingredients, creams such as custard cream, whipped cream, flower paste, castella, sponge cake , sweets such as dumplings and red beans, and processed fruit products such as jam.

Hereinafter, the present invention will be described in detail by way of Examples.

Example

Example 1 and Comparative Example 1

Manufacture of preservation enhancers for food

Anhydrous sodium acetate 1308 g, high acidity brewed vinegar (acetic acid acidity 15% (w/v)) 542 g, sucrose palmitate ester (P-1670 manufactured by Mitsubishi Chemical Foods Co., Ltd., monoester content about 80%, HLB value = 16 ) 94 g and 56 g of highly branched cyclic dextrin were put into a twin-arm batch kneader (KC-6, manufactured by Satake Chemical Machinery Co., Ltd.), kneaded for 3 minutes, and then steam (steam temperature: 120° C.) was put into the jacket. Thus, heating was started, and kneading was continued. Kneading was carried out for about 12 minutes while heating, and while heating was stopped when the product temperature reached 90°C, the inside of the jacket was replaced with cold water (cold water temperature = 10°C), followed by cooling while continuing to knead. It kneaded for about 20 minutes, cooling, and since the kneaded material solidified when the product temperature reached 33 degreeC, kneading|mixing was stopped and the solidified material was collect|recovered (Example 1).

Moreover, although the product temperature was maintained at 23 degreeC and it knead|mixed for about 35 minutes using the raw material and apparatus similar to Example 1, the solidified material was not obtained. After that, kneading was continued, but since it did not solidify even after about 105 minutes from the start of kneading, kneading was stopped, the creamy mixture was discharged to a stainless tray, and left still at room temperature for 24 hours to obtain a solidified product (Comparative Example One).

In addition, 120 g of each of the solids obtained in Example 1 and Comparative Example 1 was ^{ground for 20 seconds with a blender (OSTER (registered trademark)} PHOENIX BLENDER, manufactured by Jarden Consumer Solutions), and subjected to the following tests.

Determination of average particle diameter

"General Test Method 3.04 Particle Size Measurement Method 2 Sieve Separation Method 2.2.1 Mechanical Shaking Method" described in "Japanese Pharmacopoeia 16th Edition" using the powdered preservation improvers of Example 1 and Comparative Example 1 obtained by the above production method Accordingly, sieve fractionation was performed. In addition, "8. The cumulative particle size distribution after passing through a sieve was calculated according to the method for displaying results", and the average particle diameter based on mass was calculated|required. A result is shown in Table 1.

Comparison of acetic acid content

Using the powdered preservation improver of Example 1 and Comparative Example 1 obtained by the above production method, conforming to JIS Z 8801-1, using a sieve having a nominal interval of 300 μm and a nominal interval of 75 μm, the particle diameter was 75 It was sieved into a powder with a particle size of less than or equal to 75 μm, a powder with a particle size of more than 75 μm and a particle size of about 300 μm or less, and a powder with a particle size exceeding 300 μm. 1 g of each sieved powder was dissolved in distilled water, and the acetic acid content was measured by neutralization titration using a 0.1 mol/L aqueous sodium hydroxide solution. In addition, the potentiometric automatic titration apparatus (COM-1700S, Hiranuma Industrial Co., Ltd. make) was used for neutralization titration.

The storage improver of Example 1 had little difference in acetic acid content between particle sizes compared with the storage improver of Comparative Example 1, and acetic acid was uniformly dispersed. A result is shown in Table 2.

Comparison of caking properties

120 g of each of the powdered storage improvers of Example 1 and Comparative Example 1 obtained by the above production method were placed in a 100 ml glass bottle, and stored in a thermostat at 37°C. After the lapse of the storage period of 3 days, 7 days, and 10 days, the glass bottle was inverted, and the caking property was evaluated according to the following evaluation criteria.

[Evaluation standard]

-: If you hit the bottle with your hand, it will collapse.

+: Does not collapse even if the bottle is hit with the hand

In the storage improver of Example 1, caking was suppressed even on the 10th day of storage. A result is shown in Table 3.

sensory evaluation

The strength and weakness of sour taste and acid odor were evaluated by 8 panelists using the powdered preservation improvers of Example 1 and Comparative Example 1 obtained by the above production method on the basis of the following evaluation criteria.

[Evaluation standard]

Sour taste or acid odor - ○: Example 1 has a weak sour taste or acid odor

x: Example 1 has a stronger sour taste or acid odor

The storage improver of Example 1 was clearly suppressed in acidity or acid odor compared with the storage improver of Comparative Example 1. A result is shown in Table 4.

Examples 2 to 4 and Comparative Examples 2 to 4

antibacterial test

To 98 g of triptsoya buillon (SCD buillon) sterilized by autoclaving, 2 g (addition of 2% by weight of the total material) of a powdery preservation enhancer having a composition shown in Table 5 was added. Moreover, the copper triptsoyabuillon after sterilization to which the preservation|save improvement agent was not added was made into the liquid medium of Comparative Example 4. Next, 5 ml of each liquid medium was poured into a test tube containing a _{CO 2} ^{gas sensor, and 100 µl (10 2} CFU/ml) of the bacterial solution of the following test bacteria was inoculated. After inoculation, culture was performed at 30° C., and _{the time until CO 2} generated by the proliferation of the bacteria was detected was measured. In the test tube into which the _{CO 2} ^{gas sensor was inserted, SensiMedia (registered trademark)} SM000 (manufactured by Microbio Co., Ltd.) was used. In addition, the storage improver of Examples 2-4 was prepared by the method similar to the said Example 1, and the storage improver of Comparative Examples 2-3 was prepared by the method similar to the said comparative example 1.

Test bacteria: Bacillus cereus IAM1029

_{In the medium to which the storage improver of Examples 2 to 4 was added, the detection time of CO 2} was slow, and proliferation of the test bacteria was suppressed compared to the medium to which the storage improver of Comparative Examples 2 to 3 was added. A result is shown in Table 6.

Claims (8)

A powdered preservation improver for food containing sodium acetate, acetic acid, sucrose fatty acid ester and dextrin, wherein the proportion of acetic acid contained in the preservation improver is formula (I):
Formula (I): |(a) - (b) | ≤ 6 (wt%)
[Wherein, (a) is the proportion (wt%) of acetic acid contained in the powder having a particle diameter of 75 µm or less, and (b) is the proportion (wt%) of acetic acid contained in the powder having a particle diameter of more than 300 µm. and || is an absolute value symbol.] A powdered preservation improver for food. The method of claim 1,
A powdered preservation improver for food containing sodium acetate, acetic acid, sucrose fatty acid ester and dextrin, wherein the value of the standard deviation calculated for the acetic acid content of powders having different particle diameters in the preservation improver is 2.3 or less, for food use Powdered Preservation Enhancer. The method of claim 1,
The sucrose fatty acid ester is sucrose palmitic acid ester or sucrose myristic acid ester, a powdered preservation improver for food. The method of claim 1,
The powdered preservation improver for food, wherein the food preservation improver consists of sodium acetate, acetic acid, sucrose fatty acid ester and dextrin. The method of claim 1,
The powdery preservation improver for foodstuffs whose average particle diameter of the powdered preservation improver for foodstuffs is 100-500 micrometers. 6. The method according to any one of claims 1 to 5,
The powdered preservation improver for food, wherein the proportion of acetic acid contained in the food powdered preservation improver is 3.8 to 5.3 wt%. A food preservation improvement method comprising adding 0.1 to 3% by weight of the food powder preservation improving agent according to claim 6 with respect to the total amount of the food product. (A) a step of heating anhydrous sodium acetate, aqueous acetic acid solution, and sucrose fatty acid ester while stirring or kneading the mixture until the product temperature reaches 70 to 100° C. to obtain a mixture;
(B) a step of cooling the mixture obtained in step (A) while stirring or kneading until the product temperature reaches 10 to 40° C. to obtain a solid; and
(C) A method for producing a powdered preservation improver for food, comprising the step of pulverizing the solid product obtained in step (B),
The proportion of acetic acid contained in the preservation enhancer is the following formula (I):
Formula (I): |(a) - (b) | ≤ 6 (wt%)
[Wherein, (a) is the proportion (wt%) of acetic acid contained in the powder having a particle diameter of 75 µm or less, and (b) is the proportion (wt%) of acetic acid contained in the powder having a particle diameter of more than 300 µm. , and || is an absolute value symbol.]