KR20140148315A - Powdered food preservative and method for producing the same - Google Patents

Abstract

Provided is a method for effectively producing a food powder preservation improver, whereby there is little effect on the grain quality of a food so that a sufficient preservation improving effect can be ensured and the deflection of an acetic acid content caused by segregation can be controlled. The method for producing a food powder preservation improver comprises the steps of: (A) obtaining a mixture by agitating and blending anhydrous sodium acetate, an acetic acid solution, and fatty acid ester and by heating the same until the material temperature reaches 70-100°C; (B) obtaining a solid by agitating and blending the mixture obtained from the step (A) and cooling the same until the material temperature reaches 10-40°C; and (C) pulverizing the solid obtained from the step (B).

Description

FIELD OF THE INVENTION [0001] The present invention relates to a powdered-

The present invention relates to a method for producing a preservation enhancer for foods, which is used for obtaining a food having excellent preservability.

BACKGROUND OF THE INVENTION [0002] In the production of processed foods today, various organic acids have been used for the purpose of improving the shelf stability of foods. Brewers containing acetic acid, which is one of the organic acids, have been used for improving the preservability of foods.

However, when the amount of brewed herbs added to food is increased, the flavor of the food is impaired by sour taste or acid smell, and the value of the product is lowered. Therefore, it is not desirable to increase the amount of brewed herb to increase the preservation effect. In addition, since brewed herbs are usually distributed as a liquid, many of them take the form of a preservation enhancing system liquid preparation containing them, and they are used in the case of immersing raw vegetables or the like. However, such a liquid preparation requires metering or the like at the time of use, and thus has problems in terms of workability.

On the other hand, there are also proposals for using powdered brewing candles or powdered brewers as food additives.

Patent Document 1 describes a method for producing powder brewing syrup by adsorbing a thick brewing soda on powdered sodium acetate. However, in this production method, a concentration step for removing moisture contained in the brewed syrup is required, which is not an efficient production method.

Patent Document 2 discloses a powder brewing method in which a concentrated brewing sludge having an acidity of 51% or more is adsorbed and mixed in a powder base such as sodium acetate, dextrin and the like to be powdered. The concentration of the brewing sludge is 51% Since it is essential, efficient production is difficult. In addition, since the concentrated brewing sludge is used, the sour taste and the acid smell caused by acetic acid are strong, and the problem of acidity and acid smell in the final product has not been solved.

Patent Document 3 discloses a quality improving agent for fish paste dough products containing brewing syrup and sodium acetate, and describes that a powder preparation is prepared by using sodium acetate anhydrous as an acetic acid. However, in this method, the progress of solidification is slow, and it takes a long time to solidify to a degree that can be crushed.

Patent Document 4 discloses a deterioration inhibitor for foods comprising sodium acetate, acetic acid and diglycerin mono fatty acid ester, and describes that a powder formulation is prepared by using sodium acetate anhydrous as sodium acetate. However, in this method, the diglycerol fatty acid ester has to be previously prepared into a liquid phase, so that it has not been possible to efficiently produce the diglycerol fatty acid ester.

The food preparations described in Patent Documents 1 to 4 are powder preparations obtained by adsorbing both brewer's son or acetic acid to anhydrous sodium acetate. However, in the powder preparation obtained by the adsorption method, the amount of acetic acid adsorbed on each particle is uneven, and therefore, when the segregation phenomenon of the powder (the phenomenon that the mixed powder of particles having different particle diameters are separated by vibration) occurs during transportation , The amount of acetic acid when added to food was deflected, and the preservation improving effect became insufficient, and the acidity and acid smell became strong.

The segregation phenomenon of such a powder has been known in the past, and separation is likely to occur when the particle size ratio of the major particle and the minor particle is 4: 1 or more (Non-Patent Document 1).

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

 Hosei University, Faculty of Engineering, Bulletin 6 (March, 1969)

It is an object of the present invention to provide a method for efficiently producing a food powder preservation enhancer having a small effect on the taste quality of food and a sufficient preservation improving effect and suppressing the deviation of acetic acid content due to segregation have.

The present inventors have intensively studied a method for producing preservation enhancers for foods containing acetic acid. As a result, they have found that when acetic acid is pulverized together with sodium acetate and sucrose fatty acid ester under specific conditions, sour taste and acid smell are suppressed, The present inventors have found that a uniformly dispersed powder preparation can be obtained, thereby completing the present invention.

That is, the present invention provides a method for producing a food-grade preservation enhancer for food (hereinafter referred to as "a method for producing a preservation-enhancing agent of the present invention"), which comprises the following steps:

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

(B) a step of cooling the mixture obtained in the step (A) while stirring or kneading to a temperature of from 10 to 40 DEG C to obtain a solidified product; and

(C) a step of pulverizing the solidified product obtained in the step (B).

The present invention also relates to a food powder preservation enhancer containing sodium acetate, acetic acid and sucrose fatty acid ester, wherein the ratio of acetic acid contained in the preservation enhancer satisfies the following formula (I) (Hereinafter also referred to as " food-grade preservation improving agent for food of the present invention " or simply " preservation improving agent of the present invention "):

(A) - (b) |? 6 (% by weight)

Wherein (a) is an acetic acid content (wt%) per unit weight of a powder having a particle diameter of 75 m or less,

(b) is an acetic acid content (wt%) per unit weight of powder having a particle diameter exceeding 300 탆,

|| is an absolute value.]

The method for producing a food powder preservation enhancer according to the present invention, which includes the above steps (A) to (C), can effectively and efficiently suppress the sour taste and the acid smell in a short period of time, Thereby making it possible to produce a preservation-improving agent. Hereinafter, each step of the production method will be described.

The steps (A) and (B) may be carried out in the same apparatus or in different apparatuses. The steps (A) and (B) may be carried out in a general reaction vessel equipped with an agitator. However, in view of the fact that it is possible to carry out the production in a short time, Is preferably used. As the kneading apparatus, a batch type continuous kneading apparatus having a temperature adjusting mechanism such as a jacket can be used. For example, a kneader such as a coneider, a twin arm kneader, a ribbon type mixer, a screw type mixer, Mixers, radial rod mixers, pin mixers, bowters, self-cleaning mixers, cerebrum, mixers, multi-mills, wet panes, speed changers, universal mixers, cutter mixers, chute mixers, extruders, . Among them, it is desirable to use a so-called kneader such as a coneider, a twin-arm type kneader, a continental kneader or the like. For the heating of the step (A) and the cooling of the step (B), heat exchange media known in the art such as water (hot water), steam, air, various kinds of fruit oil and various kinds of refrigerant gas can be used. The heat exchange medium to be used is not particularly limited as long as it is suitable for the temperature control mechanism of the jacket or the like.

In the step (A), all of the sodium acetate anhydride, the aqueous acetic acid solution and the sucrose fatty acid ester, which are the raw materials for the preservation improving agent of the present invention, may be initially introduced into a reaction vessel or a kneading apparatus. While stirring or kneading, May be sequentially injected.

In the step (A), in order to sufficiently mix the raw materials, heating is carried out until the product temperature reaches 70 to 100 캜 while stirring or kneading. Thereafter, in step (B), cooling is performed until the product temperature reaches 10 to 40 DEG C while stirring or kneading to sufficiently solidify the mixture obtained in step (A). The heating in the step (A) is preferably carried out until the product temperature reaches 75 to 95 占 폚, more preferably until the product temperature reaches 80 to 90 占 폚. The cooling in the step (B) is preferably carried out until the temperature reaches 15 to 35 DEG C, and more preferably, until the temperature reaches 20 to 30 DEG C.

The step (C) is a step of pulverizing the solidified product obtained in the step (B) to obtain a powdery preservation improving agent having a desired particle diameter. The obtained powder may be classified (for example, sieved) if necessary. As the pulverizing apparatus, various kinds of pulverizing apparatuses known in the art can be used, including, but not limited to, a jet mill, a pin mill, a ceramic ball mill, a millstone, and a blender . In the case of using a kneading apparatus such as a cone, a twin arm type kneader or a cone nut kneader as a manufacturing apparatus, kneading is continued as it is in the same apparatus following the steps (A) and (B) May be carried out to obtain a powdery preservation-improving agent.

The anhydrous sodium acetate used in the production method of the preservation enhancer of the present invention is not particularly limited as long as it can be used for food. For example, it may be commercially available as a food additive, dehydrated sodium acetate trihydrate, May be those produced by the above method.

The proportion of sodium acetic anhydride used in the production method of the preservation improving agent of the present invention is preferably 40 to 80% by weight, more preferably 55 to 75% by weight, based on the total amount of the mixture in the step (A) And more preferably 60 to 70% by weight. If the proportion of sodium acetic anhydride is less than 40% by weight based on the total amount of the mixture of the step (A), it tends to be difficult to obtain a dried powder, and if it exceeds 80% by weight , The effect of improving the preservation of food tends to become insufficient.

The aqueous acetic acid solution used in the production method of the preservation improving agent of the present invention is not particularly limited as long as it is usable for food. In one embodiment, the aqueous acetic acid solution is vinegar, and the vinegar may be brewed or may be a synthetic herb. As the brewed herbaceous roots, for example, vinegar such as rice vinegar and vinegar, fruit vinegar such as apple vinegar and grape vinegar can be used, and a high acid brewing grate obtained by concentrating them can also be used.

The acetic acid aqueous solution to be used preferably has an acetic acid content of 4 to 25% (w / v), more preferably 7 to 20% (w / v), even 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 improving effect tends to be lowered. When the acetic acid acidity exceeds 25% (w / v), the acidity and acidity It tends to be stronger. Here, the term "acetic acid value" refers to the total acid concentration converted to the acetic acid concentration (w / v%) in accordance with the provisions of Article 4 of the "Measuring Method" of the Japanese Agriculture and Forestry Standard for Brewing Seeds (Ministry of Agriculture, Forestry and Fisheries).

In the aqueous acetic acid solution, the vinegar may contain an organic acid other than acetic acid, but the amount of the organic acid is usually insignificant, so that it does not contribute to the acidity. Therefore, in the present specification, the acetic acid acidity (w / v%) measured for an aqueous acetic acid solution (for example, brewing syrup) is treated as equivalent to the acetic acid concentration (w / v%) of the acetic acid aqueous solution.

For example, in one embodiment, the following aqueous acetic acid solution may be suitably employed:

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

(ii) a 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) second.

In the production method of the preservation improving agent of the present invention, the ratio of acetic acid in the mixture of step (A) is preferably 0.01 to 0.11 part by weight, more preferably 0.03 to 0.09 part by weight, relative to 1 part by weight of sodium acetate anhydrous And more preferably 0.05 to 0.07 part by weight. When the proportion of acetic acid is less than 0.01 part by weight based on 1 part by weight of sodium acetate anhydrous, the effect of improving preservation tends to become insufficient. When the amount of acetic acid is more than 0.11 part by weight based on 1 part by weight of sodium acetate anhydrous, The odor tends to become stronger.

For example, in the case of using an acetic acid aqueous solution having an acetic acid acidity of 4 to 25% (w / v), the ratio of the acetic acid aqueous solution in the mixture of the step (A) More preferably 0.25 to 0.6 part by weight, still more preferably 0.3 to 0.55 part by weight.

The sucrose fatty acid ester used in the production method of the preservation enhancer of the present invention is not particularly limited as long as it is usable for food, but the number of carbon atoms of the constituent fatty acid is preferably 10 to 22, more preferably 12 to 20, More preferably 14 to 18 carbon atoms. The sucrose fatty acid ester preferably has an HLB value of 5 to 20, more preferably 10 to 19, and even more preferably 14 to 18. From the viewpoint of improvement in preservation, the sucrose palmitate and sucrose myristate esters are preferable, and the sucrose palmitate esters are more preferable from the viewpoint of the effect of inhibiting the growth of heat-resistant bacteria.

The ratio of the sucrose fatty acid ester used in the production method of the preservation enhancer of the present invention is preferably 0.01 to 0.1 part by weight, more preferably 0.03 to 0.09 part by weight, and more preferably 0.05 to 0.08 part by weight based on 1 part by weight of sodium acetate anhydrate It is more desirable to be negative. When the ratio of the sucrose fatty acid ester is less than 0.01 part by weight based on 1 part by weight of the anhydrous sodium acetate, the preservation improving effect tends to become insufficient. When the amount of the sucrose fatty acid ester is more than 0.1 part by weight based on 1 part by weight of sodium acetate anhydrate, There is a tendency that caking occurs easily.

The step (A) in the production method of the preservation-improving agent of the present invention may be a step of obtaining a mixture by heating sodium acetate anhydride, aqueous acetic acid solution and sucrose fatty acid ester together with a desired excipient while stirring or kneading. Examples of the excipient 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, mannose, lactose, maltose, trehalose, Disaccharides such as sucrose and palatinose, sugar alcohols such as sorbitol, maltitol, xylitol and reduced palatinose, starch, modified starch, modified starch, chitin, chitosan, polysaccharide such as cellulose and microcrystalline cellulose, magnesium stearate, stearic acid Fatty acid salts such as calcium, and inorganic powders such as silicon dioxide. Dextrin is preferred because of its sour taste when added to food and its effect on inhibiting acidic odor and caking hardly occurs during storage. Among them, highly branched cyclic dextrin is more preferable.

When the excipient is used in the production method of the preservation enhancer of the present invention, the ratio of the excipient is preferably 0.02 to 0.1 part by weight, more preferably 0.03 to 0.08 part by weight, and most preferably 0.04 to 0.06 part by weight based on 1 part by weight of sodium acetic anhydride. The weight portion is more preferable. When the proportion of the excipient is less than 0.02 parts by weight based on 1 part by weight of sodium acetate anhydrous, the resulting preservative enhancer tends to have an increased sour taste and acid smell. When the amount of excipient exceeds 0.1 part by weight based on 1 part by weight of anhydrous sodium acetate, The effect tends to become insufficient.

Next, the food powder preservation improving agent of the present invention will be described.

The food-grade preservation improving agent for food of the present invention preferably has an average particle diameter of 100 to 500 mu m, more preferably 105 to 400 mu m, and further preferably 110 to 300 mu m. When the average particle diameter of the preservation enhancer is less than 100 탆, caking tends to occur during storage of the preservation enhancer. When the average particle diameter exceeds 500 탆, the preservation improving agent is uniformly dispersed There is a possibility that it becomes difficult to give.

The food-grade preservation improving agent for food of the present invention is characterized in that acetic acid is uniformly dispersed and the deviation of the acetic acid content due to the segregation phenomenon is suppressed. Such a preservation-enhancing agent is typically obtained by the above-described method for producing preservation-enhancing agent of the present invention, but may be one produced by another method.

In one embodiment, the food-grade preservation improving agent for food of the present invention is characterized by containing an acetic acid content (weight%; hereinafter referred to as an acetic acid content (a)) per unit weight of a powder having a particle diameter of not more than 75 μm, (A) and the acetic acid content (b) is 6% by weight or less, and the difference (absolute value) between the acetic acid content (wt.%; Hereinafter referred to as the acetic acid content Is preferably 5 wt% or less, and more preferably the difference between the acetic acid content (a) and the acetic acid content (b) is 4 wt% or less. When the difference between the acetic acid content per unit weight of the powder having a particle diameter of 75 탆 or less and the acetic acid content per unit weight of the powder having a particle diameter exceeding 300 탆 exceeds 6% by weight, caking occurs during storage of the preservation improving agent There is a tendency that the storage improvement effect is irregular due to segregation.

In order to confirm the dispersibility of acetic acid, for example, sieves may be used to classify the powders into a plurality of classes according to the particle diameter, and to measure and compare the acetic acid content per unit weight of the powders of each class. The measurement of the acetic acid content can be carried out by suspending and dissolving the powder of each rank in distilled water and neutralizing with sodium hydroxide.

In another embodiment, the food grade preservation enhancer for food of the present invention is characterized in that the powdery preservation improving agent for food is a powdery preservative having a different particle diameter in the preservation improving agent, for example, a powder having a particle size distribution The value of the standard deviation calculated is 2.3 or less, preferably 2.0 or less, and more preferably 1.7 or less. In the case of classification, the value of the standard deviation is calculated by the following equation.

[Wherein,

N is the number of ranks in which the powder is classified according to the particle diameter,

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

m is the average value of the acetic acid content per unit weight of the powder of the whole class.

The addition amount of the food powder preservation improving agent of the present invention to the food may be appropriately adjusted so as to obtain a desired preservative effect and a desired quality because the effect on the preservative effect and the quality obtained depending on the kind and condition of the food is different. For example, the preservative improving agent containing 3.8 to 5.3% by weight of acetic acid may be added in an amount of 0.1 to 3% by weight, preferably 0.2 to 2.8% by weight, more preferably 0.3 to 2.5% by weight based on the total amount of the food .

The food powder preservation improving agent of the present invention may be used in combination with other components such as an organic acid (except for acetic acid), an organic acid salt (excluding sodium acetate), an amino acid and the like, depending on the purpose. Examples of the organic acids include organic acids generally used in food preservatives such as lactic acid, fumaric acid, citric acid, malic acid, gluconic acid, glucono delta lactone, and adipic acid. Examples of the organic acid salt include the sodium salt, calcium salt and potassium salt of the organic acid. Examples of amino acids include glycine, alanine, glutamic acid, and the like. When these other ingredients are used in combination with the powdery preservative for food preparation of the present invention, the ratio of the other ingredients is not particularly limited and may be adjusted so as to obtain a desired preservative effect or quality depending on the food to be used. Is about 10 to 200 parts by weight based on 100 parts by weight of the food powder preservation enhancer of the present invention.

There are no particular restrictions on the foods in which the powdery preservation enhancer for food of the present invention can be used. Examples of such foods include fish processing foods such as fish cake, chikuwa, hanpen, fish ham, sausage, ham, sausage, bacon, hamburg, Noodles such as rice noodles, Chinese noodles, pasta, udon noodles, buckwheat noodles, etc. such as fried products, croquette, pork cutlet, fried chicken, fish fry, fried products such as fried rice, Chinese fried rice, meat, fish, vegetables, Potato salad, gyoza, shumai, egg crumbs, boiled egg, side dish such as boiled egg, curry bread or Chinese dumpling, fillings such as ingredients of sandwich, custard cream, whipped cream, flower paste, , Dumplings, confectionery such as red beans, fruit processed products such as jam, and the like.

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

Example

Example 1 and Comparative Example 1

Preparation of food preservation enhancer

542 g of sucrose palmitate (P-1670 manufactured by Mitsubishi Chemical Foods Corporation, monoester content of about 80%, HLB value of 16 (w / v)), 1308 g of anhydrous sodium acetate, ) (94 g) and 56 g of highly branched cyclic dextrin were placed in a twin arm type kneader (KC-6, manufactured by Satake Chemical Machinery Co., Ltd.), kneaded for 3 minutes, and steam , Heating was started and kneaded continuously. The mixture was kneaded for about 12 minutes while heating. When the kneading temperature reached 90 占 폚, the heating was stopped and the inside of the jacket was continuously kneaded while being cooled by replacing with cold water (cold water temperature = 10 占 폚). The mixture was kneaded for about 20 minutes while cooling, and the kneaded product was solidified at the time when the product temperature reached 33 DEG C, so that the kneading was stopped and the solid product was recovered (Example 1).

The same raw materials and equipment as in Example 1 were used, and the kneading was continued for about 35 minutes while maintaining the product temperature at 23 DEG C, but no solidified product was obtained. Thereafter, the mixture was continuously kneaded. However, since it was not solidified even after about 105 minutes from the start of kneading, the kneading was stopped, the mixture in the cream phase was discharged to a stainless steel tray, and the mixture was stopped at room temperature for 24 hours to obtain solidified materials One).

Further, the solidified ^materials obtained in Example 1 and Comparative Example 1 were each subjected to the following test in which 120 g of each of them were pulverized for 20 seconds with a blender (OSTER ^{(registered trademark)} PHOENIX BLENDER, manufactured by Jarden Consumer Solutions).

Average particle diameter of  Measure

Using the powdery preservation enhancers of Example 1 and Comparative Example 1 obtained by the above-described production method, the powdery preservation enhancer of Example 1 and Comparative Example 1 was used in the "General Test Method 3.04 Particle Size Measurement Method 2 Method 2.2.1 Mechanical Shaking Method" , And sieving was carried out. In addition, in accordance with JIS Z 8815 " General Rules for Testing by Sieve Method "Quot;, " display method of results ", and the mass-based average particle diameter was obtained. The results are shown in Table 1.

Comparison of Acetic Acid Content

Using the powdery preservation improver of Example 1 and Comparative Example 1 obtained by the above-described production method, the powder was conformed to JIS Z 8801-1, and a particle having a nominal scale interval of 300 占 퐉 and a nominal scale interval of 75 占 퐉 was used and a particle diameter of 75 Mu m or less, powders having a diameter of more than 75 mu m and not more than 300 mu m, and powders having a diameter of more than 300 mu m. 1 g of each powder separated by sieving was dissolved in distilled water and the content of acetic acid was measured by neutralization titration using 0.1 mol / l sodium hydroxide aqueous solution. In addition, a potentiometric automatic titrator (COM-1700S, manufactured by Hiranuma Industrial Co., Ltd.) was used for neutralization titration.

The preservation enhancer of Example 1 had a smaller difference in acetic acid content between the respective grain sizes as compared with the preservation enhancer of Comparative Example 1, and acetic acid was uniformly dispersed. The results are shown in Table 2.

Cay King's Castle  compare

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

[Evaluation standard]

-: When you hit a bottle with your hand, it collapses.

+: Do not fall down when you tap the bottle with your hand

In the preservation enhancer of Example 1, caking was suppressed even on the 10th day of storage. The results are shown in Table 3.

Sensory evaluation

Using the powdery preservation enhancers of Example 1 and Comparative Example 1 obtained by the above-mentioned production method, the panelist listens to evaluate the strength of sour taste and acid smell according to the following evaluation criteria.

[Evaluation standard]

Sour or acid smell -?: Slightly acidic or acidic smell is weak in Example 1

                 X: Strong acid or acid smell was observed in Example 1

The preservation-enhancing agent of Example 1 clearly suppressed sour taste or acid smell as compared with the preservation-enhancing agent of Comparative Example 1. [ The results are shown in Table 4.

Examples 2 to 4 and Comparative Examples 2 to 4

Antimicrobial activity test

2 g of a powdery preservation-enhancing agent having the composition shown in Table 5 (containing 2% by weight of the whole material) was added to 98 g of Truift Soya Buion (SCD Bouyon) sterilized with an autoclave. In addition, the liquid culture medium of Comparative Example 4 was used as the sootrifying soya bean paste after sterilization without addition of the preservative improving agent. Next, 5 ml of each of the above liquid mediums was divided into a test tube containing a CO ₂ gas sensor, and 100 μl (10 ² CFU / ml) of the following test bacteria was inoculated. After inoculation, the cells were cultured at 30 DEG C, and the time until the CO ₂ produced by the proliferation of the bacteria was detected was measured. In addition, SensiMedia ^{(registered trademark)} SM000 (manufactured by Microbiotech Co., Ltd.) was used as a test tube containing a CO ₂ gas sensor. The preservation-enhancing agents of Examples 2 to 4 were prepared in the same manner as in Example 1, and the preservation-enhancing agents of Comparative Examples 2 to 3 were prepared in the same manner as in Comparative Example 1.

Bacillus cereus IAM1029

The culture medium to which the preservation enhancer of Examples 2 to 4 was added had slower detection time of CO ₂ than that of the medium to which the preservation enhancer of Comparative Examples 2 to 3 was added and proliferation of the test bacteria was inhibited. The results are shown in Table 6.

Claims (12)

A method for producing a powdery preservation enhancer for food product, comprising the steps of:
(A) a step of heating a mixture of sodium acetate anhydride, an aqueous acetic acid solution and a sucrose fatty acid ester while stirring or kneading until the product temperature reaches 70-100 ° C to obtain a mixture;
(B) a step of cooling the mixture obtained in the step (A) while stirring or kneading to a temperature of from 10 to 40 DEG C to obtain a solidified product; and
(C) a step of pulverizing the solidified product obtained in the step (B). The method according to claim 1,
Wherein step (A) is heating until the product temperature reaches 80 to 90 占 폚. 3. The method according to claim 1 or 2,
Wherein step (B) is carried out until the product temperature reaches 20 to 30 占 폚. 4. The method according to any one of claims 1 to 3,
Wherein the ratio of sodium acetic anhydride to the total amount of the mixture of step (A) is 40 to 80 wt%. 5. The method according to any one of claims 1 to 4,
Wherein the mixture of step (A) contains from 0.01 to 0.11 parts by weight of acetic acid and from 0.01 to 0.1 parts by weight of sucrose fatty acid ester based on 1 part by weight of anhydrous sodium acetate. 6. The method according to any one of claims 1 to 5,
Wherein the acetic acid acidity of the acetic acid aqueous solution is 4 to 25% (w / v). 7. The method according to any one of claims 1 to 6,
Wherein the sucrose fatty acid ester is a sucrose palmitate and / or sucrose myristate ester. A powdery preservation improving agent for food product obtained by the method according to any one of claims 1 to 7. A preservation improving agent for food for food containing sodium acetate, acetic acid and sucrose fatty acid ester, wherein the ratio of acetic acid contained in the preservation improving agent satisfies the following formula (I).
(A) - (b) |? 6 (% by weight)
Wherein (a) is an acetic acid content (wt%) per unit weight of a powder having a particle diameter of 75 m or less,
(b) is an acetic acid content (wt%) per unit weight of powder having a particle diameter exceeding 300 탆,
|| is an absolute value.] Wherein the preservation enhancer is a food powder preservation enhancer containing sodium acetate, acetic acid and sucrose fatty acid ester, wherein the preservation enhancer is a food powdery emulsion having a standard deviation of 2.3 or less calculated on the acetic acid content per unit weight of the powder having different particle diameters Preservation improver. 11. The method according to claim 9 or 10,
Further comprising a dextrin. 12. The method according to any one of claims 9 to 11,
9. A food-grade preservation improving agent for food, which is obtained by the method according to any one of claims 1 to 7.