TW201505569A - Food preservation improving agent and method for improving food preservation - Google Patents
Food preservation improving agent and method for improving food preservation Download PDFInfo
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- TW201505569A TW201505569A TW103118545A TW103118545A TW201505569A TW 201505569 A TW201505569 A TW 201505569A TW 103118545 A TW103118545 A TW 103118545A TW 103118545 A TW103118545 A TW 103118545A TW 201505569 A TW201505569 A TW 201505569A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/34635—Antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
Description
本發明係關於食品用保質改善劑以及食品之保質改善方法。 The present invention relates to a quality-improving agent for foods and a method for improving the quality of foods.
自以往在加工食品製造之領域中，為了提升食品之保存性而使用併用有機酸、有機酸鹽、胺基酸等之食品保存劑。此等食品保存劑從保存效果、安全性、成本等各式各樣之觀點，選擇依對象食品之成分。其中，醋酸鈉及甘胺酸係具有較強的抑菌力，安全且低成本，故為被廣泛地利用之成分。 In the field of processed food manufacturing, food preservation agents such as organic acids, organic acid salts, and amino acids have been used in combination in order to improve the preservability of foods. These food preservatives select the ingredients according to the target food from various viewpoints such as preservation effect, safety, and cost. Among them, sodium acetate and glycine acid have strong antibacterial activity and are safe and low-cost, so they are widely used components.
食品中為了發揮醋酸鈉之抑菌力，必須併用複數之有機酸或有機酸鹽，使食品之pH調整成酸性區。醋酸鈉其本身之酸味比醋酸等穩定，但藉由對酸性pH之調整，醋酸會從醋酸鈉游離而產生強烈的酸味或苦味。因此，若對食品增加醋酸鈉的添加量，將使商品價值降低。 In order to exert the bacteriostatic action of sodium acetate in food, it is necessary to use a plurality of organic acids or organic acid salts in combination to adjust the pH of the food to an acidic region. Sodium acetate is inherently more sour than acetic acid, but by adjusting the acidic pH, acetic acid is freed from sodium acetate to produce a strong sour or bitter taste. Therefore, if the amount of sodium acetate added to the food is increased, the value of the product will be lowered.
甘胺酸等之胺基酸係具有甘味，並且。若與食品所含有之還原性的糖質一起加熱，具有因梅納反應(Maillard reaction)生成褐色物質而可改變食品之顏色的性 質。 An amino acid such as glycine has a sweet taste. If it is heated together with the reducing saccharide contained in the food, it has the property of changing the color of the food by the brown matter generated by the Maillard reaction. quality.
山梨酸、丙酸、安息香酸及此等之鹽、乳酸鏈球菌素等係對細菌、黴菌、酵母等顯現抗菌作用，故可利用來作為對魚漿製品、肉類製品、乳酪類、飲料等之保存料。此等之保存料係依據充分的試驗而制定明確的使用基準之指定食品添加物。 Sorbic acid, propionic acid, benzoic acid, and the like, nisin and the like exhibit antibacterial action against bacteria, mold, yeast, etc., and can be used as a paste product, meat product, cheese, drink, etc. Save the material. These preservation materials are based on adequate testing to establish a defined food additive for a defined use basis.
從如上述之背景，已提出一種含有山梨酸、丙酸、安息香酸及此等之鹽、醋酸鈉、胺基酸、乳酸鏈球菌素等，可抑制酸味或苦味、或顏色之變化的食品保存劑。 From the above background, food preservation containing sorbic acid, propionic acid, benzoic acid and the like, sodium acetate, amino acid, nisin, etc., which can suppress the change of sour or bitter taste or color has been proposed. Agent.
專利文獻1中提出一種含有醋酸鈉、醋酸及二甘油單脂肪酸酯之食品的變質抑制劑。二甘油單脂肪酸酯係有源自脂肪酸之獨特臭味，恐有損及食品風味之情形。 Patent Document 1 proposes a deterioration inhibitor of a food containing sodium acetate, acetic acid, and diglycerin mono-fatty acid ester. The diglycerin mono-fatty acid ester has a unique odor derived from a fatty acid, and may be detrimental to the flavor of the food.
專利文獻2中提出一種併用醋酸鈉、醋酸、食用醋、粉末醋酸等之醋酸成分與甜菜鹼之食品用抑菌組成物。甜菜鹼具有獨特之甘味，若大量添加，有損食品原來之風味。又，甜菜鹼具有經加熱而產生著色之性質。 Patent Document 2 proposes a bacteriostatic composition for foods containing acetic acid components such as sodium acetate, acetic acid, edible vinegar, and powdered acetic acid, and betaine. Betaine has a unique sweet taste, and if it is added in a large amount, it will damage the original flavor of the food. Further, betaine has a property of being colored by heating.
專利文獻3中提出一種其特徵在於含有1種以上之胺基酸或其鹽、1種以上之有機酸或其鹽、及醋酸鈉的調味料組成物。 Patent Document 3 proposes a seasoning composition characterized by containing one or more kinds of amino acids or salts thereof, one or more organic acids or salts thereof, and sodium acetate.
專利文獻4提出一種以多聚離胺酸、與山梨酸或安息香酸亦或其等之鹽作為有效成分之食品保存劑。該食品保存劑中，由於各個成分之有效pH相異，故此等有效成分經併用所產生的抗菌效果之改善並不足。 Patent Document 4 proposes a food preservative containing as an active ingredient a polyamino acid, a sorbic acid or a benzoic acid or a salt thereof. In the food preservative, since the effective pH of each component is different, the improvement of the antibacterial effect by the combination of these active ingredients is insufficient.
專利文獻5中提出一種其特徵在於含有乳酸鏈球菌素、HLB為10以上之蔗糖脂肪酸酯及溶菌酶之保存劑。蔗糖脂肪酸酯係具有源自脂肪酸之獨特臭味，恐有損及食品風味之情形。 Patent Document 5 proposes a preservative characterized by containing nisin, a sucrose fatty acid ester having an HLB of 10 or more, and lysozyme. The sucrose fatty acid ester has a unique odor derived from a fatty acid and may be detrimental to the flavor of the food.
因此，期望一種不會對食品之味質或顏色造成影響而可改善食品之保質的食品用保質改善劑。 Therefore, a food quality improving agent which can improve the quality of a food without affecting the taste or color of the food is desired.
[專利文獻1]日本特開平11-221065號公報 [Patent Document 1] Japanese Patent Laid-Open No. Hei 11-221065
[專利文獻2]日本特開2001-346559號公報 [Patent Document 2] Japanese Patent Laid-Open Publication No. 2001-346559
[專利文獻3]日本特開2002-325549號公報 [Patent Document 3] Japanese Patent Laid-Open Publication No. 2002-325549
[專利文獻4]日本特開平7-67596號公報 [Patent Document 4] Japanese Patent Laid-Open No. Hei 7-67596
[專利文獻5]日本特開2012-010657號公報 [Patent Document 5] Japanese Patent Laid-Open Publication No. 2012-010657
本發明之目的在於提供一種不會對食品之味質或顏色造成影響，而可發揮高的保質改善效果之食品用保質改善劑。 An object of the present invention is to provide a food quality improving agent which can exhibit a high quality improvement effect without affecting the taste or color of a food.
本發明人等發現在食品用保質改善劑中藉由使特定之抑菌性物質與菊糖共存，可將食品之味質或顏色之變化抑制至最小限度，同時並增大保質之改善效果。 The present inventors have found that in the food quality improving agent, by coexisting a specific bacteriostatic substance with inulin, the change in the taste quality or color of the food can be minimized, and the improvement in quality can be improved. effect.
本發明係提供一種食品用保質改善劑(以下 亦稱為「本發明之保質改善劑」)，其特徵係含有選自由醋酸鹽、山梨酸及其鹽、丙酸及其鹽、安息香酸及其鹽、胺基酸、及乳酸鏈球菌素而成之群中的1種以上之抑菌性物質、以及菊糖。本發明又提供一種食品之保質改善方法(以下、亦稱為「本發明之保質改善方法」)，其特徵係於食品中添加前述食品用保質改善劑；又提供一種食品，其係添加有前述食品用保質改善劑者。 The present invention provides a food quality improving agent (hereinafter Also known as "the quality assurance improver of the present invention", it is characterized by being selected from the group consisting of acetate, sorbic acid and its salts, propionic acid and its salts, benzoic acid and its salts, amino acids, and nisin. One or more bacteriostatic substances in the group, and inulin. Further, the present invention provides a food quality improvement method (hereinafter also referred to as "the quality improvement method of the present invention"), characterized in that the food quality improving agent is added to a food; and a food is provided. The above-mentioned food quality improving agent is added.
本發明又提供一種食品用保質改善劑之用途，其係含有選自由醋酸鹽、山梨酸及其鹽、丙酸及其鹽、安息香酸及其鹽、胺基酸、及乳酸鏈球菌素而成之群中的1種以上之抑菌性物質、以及菊糖之組成物。 The present invention further provides a use of a food quality improving agent selected from the group consisting of acetate, sorbic acid and salts thereof, propionic acid and salts thereof, benzoic acid and salts thereof, amino acids, and nisin. One or more antibacterial substances in the group, and a composition of inulin.
第1圖係表示使用本發明之保質改善劑的食品保存試驗之結果(卡士達奶油)的圖。 Fig. 1 is a view showing the result of a food preservation test (Casta Cream) using the quality improving agent of the present invention.
第2圖係表示使用本發明之保質改善劑的食品保存試驗之結果(漢堡排肉)的圖。 Fig. 2 is a view showing the result of a food preservation test (hamburger meat) using the quality improving agent of the present invention.
第3圖係表示使用本發明之保質改善劑的食品保存試驗之結果(漢堡排肉)的圖。 Fig. 3 is a view showing the result of a food preservation test (hamburger meat) using the quality improving agent of the present invention.
第4圖係表示使用本發明之保質改善劑的食品保存試驗之結果(魚板)的圖。 Fig. 4 is a view showing the result (fish plate) of the food preservation test using the quality improving agent of the present invention.
第5圖係表示使用本發明之保質改善劑的食品保存試驗之結果(卡士達奶油)的圖。 Fig. 5 is a view showing the result of a food preservation test (Casta Cream) using the quality improving agent of the present invention.
第6圖係表示使用本發明之保質改善劑的食品保存試 驗之結果(卡士達奶油)的圖。。 Figure 6 is a diagram showing a food preservation test using the quality improving agent of the present invention. The result of the test (Casta Cream). .
第7圖係表示使用本發明之保質改善劑的食品保存試驗之結果(卡士達奶油)的圖。 Fig. 7 is a view showing the result of a food preservation test (Casta Cream) using the quality improving agent of the present invention.
第8圖係表示使用本發明之保質改善劑的食品保存試驗之結果(卡士達奶油)的圖。 Fig. 8 is a view showing the result of a food preservation test (Casta Cream) using the quality improving agent of the present invention.
第9圖係表示使用本發明之保質改善劑的食品保存試驗之結果(卡士達奶油)的圖。 Fig. 9 is a view showing the result of a food preservation test (Casta Cream) using the quality improving agent of the present invention.
第10圖係表示使用本發明之保質改善劑的食品保存試驗之結果(卡士達奶油)的圖。 Fig. 10 is a view showing the result of a food preservation test (Casta Cream) using the quality improving agent of the present invention.
第11圖係表示使用本發明之保質改善劑的食品保存試驗之結果(卡士達奶油)的圖。 Fig. 11 is a view showing the result of a food preservation test (Casta Cream) using the quality improving agent of the present invention.
第12圖係表示使用本發明之保質改善劑的食品保存試驗之結果(卡士達奶油)的圖。 Fig. 12 is a view showing the result of a food preservation test (Casta Cream) using the quality improving agent of the present invention.
第13圖係表示使用本發明之保質改善劑的食品保存試驗之結果(漢堡排肉)的圖。 Fig. 13 is a view showing the result of a food preservation test (hamburger meat) using the quality improving agent of the present invention.
第14圖係表示使用本發明之保質改善劑的食品保存試驗之結果(漢堡排肉)的圖。 Fig. 14 is a view showing the result of a food preservation test (hamburger meat) using the quality improving agent of the present invention.
第15圖係表示使用本發明之保質改善劑的食品保存試驗之結果(香腸)的圖。 Fig. 15 is a view showing the result (sausage) of the food preservation test using the quality improving agent of the present invention.
本發明之保質改善劑所含有之抑菌性物質係選自由醋酸鹽、山梨酸及其鹽、丙酸及其鹽、安息香酸及其鹽、胺基酸、以及乳酸鏈球菌素所成之群的1種以上之物質。 The bacteriostatic substance contained in the quality improving agent of the present invention is selected from the group consisting of acetate, sorbic acid and salts thereof, propionic acid and salts thereof, benzoic acid and salts thereof, amino acids, and nisin. One or more substances of the group.
本發明中作為抑菌性物質使用之醋酸鹽、山梨酸及其鹽、丙酸及其鹽、安息香酸及其鹽係只要可利用於食品者即可。此等之鹽係可例示鈉鹽、鉀鹽、鈣鹽等，可使用：無水醋酸鈉、結晶醋酸鈉(醋酸鈉三水合物)、無水醋酸鉀、結晶醋酸鈣(醋酸鈣一水合物)、山梨酸鉀、山梨酸鈣、丙酸鈉、丙酸鈣、安息香酸鈉、安息香酸鉀、安息香酸鈣等。本發明中所使用之醋酸鹽、山梨酸及其鹽、丙酸及其鹽、安息香酸及其鹽可為市販者，亦可為以合成而得到者。此等之抑菌性物質中，從對水之溶解性、取得容易性、及成本之點，以使用醋酸鈉、醋酸鈣、山梨酸鉀、丙酸鈉、丙酸鈣、或安息香酸鈉為佳。此等之抑菌性物質可單獨使用，亦可併用2種以上。 The acetate, sorbic acid and salts thereof, propionic acid and salts thereof, benzoic acid and salts thereof used as a bacteriostatic substance in the present invention may be used as long as they can be used for foods. Examples of the salt system include a sodium salt, a potassium salt, a calcium salt, etc., and can be used: anhydrous sodium acetate, crystalline sodium acetate (sodium acetate trihydrate), anhydrous potassium acetate, crystalline calcium acetate (calcium acetate monohydrate), Potassium sorbate, calcium sorbate, sodium propionate, calcium propionate, sodium benzoate, potassium benzoate, calcium benzoate, and the like. The acetate, sorbic acid and salts thereof, propionic acid and salts thereof, benzoic acid and salts thereof used in the present invention may be commercially available or may be obtained by synthesis. Among these bacteriostatic substances, sodium acetate, calcium acetate, potassium sorbate, sodium propionate, calcium propionate, or sodium benzoate are used from the viewpoints of solubility in water, availability, and cost. good. These bacteriostatic substances may be used singly or in combination of two or more.
使用醋酸鹽作為抑菌性物質時，本發明的保質改善劑中之醋酸鹽之量相對於保質改善劑之總量，以10至95重量%左右為佳，以20至90重量%左右更佳，以30至85重量%左右又更佳。醋酸鹽之量相對於保質改善劑之總量未達10重量%時，會有保質改善效果不足之傾向，醋酸鹽之量相對於保質改善劑之總量超出95重量%時，會有酸味及苦味之抑制不足之傾向。 When the acetate is used as the bacteriostatic substance, the amount of the acetate in the quality improving agent of the present invention is preferably about 10 to 95% by weight, and about 20 to 90% by weight based on the total amount of the quality improving agent. More preferably, it is preferably from about 30 to 85% by weight. When the amount of the acetate is less than 10% by weight based on the total amount of the quality-improving agent, the effect of improving the quality is insufficient, and when the amount of the acetate exceeds 95% by weight based on the total amount of the quality-improving agent, There is a tendency to suppress the acidity and bitterness.
使用山梨酸及/或其鹽作為抑菌性物質時，本發明之保質改善劑中之山梨酸及/或其鹽之量相對於保質改善劑之總量，以1至90重量%左右為佳，以10至70重量%左右更佳，以25至50重量%左右又更佳。山梨酸及/或其鹽之量相對於保質改善劑之總量超出90重量%時，會 有以菊糖抑菌的效果之延長不足的傾向。 When sorbic acid and/or a salt thereof is used as a bacteriostatic substance, the amount of sorbic acid and/or a salt thereof in the quality improving agent of the present invention is from about 1 to 90% by weight based on the total amount of the quality improving agent. Preferably, it is preferably from about 10 to 70% by weight, more preferably from about 25 to 50% by weight. When the amount of sorbic acid and/or its salt exceeds 90% by weight based on the total amount of the quality improving agent, There is a tendency that the effect of inhibiting the inhibition of inulin is insufficient.
使用丙酸及/或其鹽作為抑菌性物質時，本發明之保質改善劑中之丙酸及/或其鹽之量相對於保質改善劑之總量，以1至90重量%左右為佳，以10至70重量%左右更佳，以25至50重量%左右又更佳。丙酸及/或其鹽之量相對於保質改善劑之總量超出90重量%時，會有以菊糖抑菌的效果之延長不足的傾向。 When propionic acid and/or a salt thereof is used as a bacteriostatic substance, the amount of propionic acid and/or its salt in the quality improving agent of the present invention is from about 1 to 90% by weight based on the total amount of the quality improving agent. Preferably, it is preferably from about 10 to 70% by weight, more preferably from about 25 to 50% by weight. When the amount of propionic acid and/or its salt exceeds 90% by weight based on the total amount of the quality-improving agent, the effect of inhibiting the inulin inhibition tends to be insufficient.
使用安息香酸及/或其鹽作為抑菌性物質時，本發明之保質改善劑中之安息香酸及/或其鹽之量係相對於保質改善劑之總量，以1至90重量%左右為佳，以10至70重量%左右更佳，以25至50重量%左右又更佳。安息香酸及/或其鹽之量相對於保質改善劑之總量超果90重量%時，會有以菊糖抑菌的效果之延長不足的傾向。 When benzoic acid and/or a salt thereof is used as the bacteriostatic substance, the amount of the benzoic acid and/or its salt in the quality improving agent of the present invention is from 1 to 90% by weight based on the total amount of the quality improving agent. The left and right are preferably about 10 to 70% by weight, more preferably about 25 to 50% by weight. When the amount of benzoic acid and/or its salt exceeds 90% by weight based on the total amount of the quality-improving agent, the effect of inhibiting the inulin inhibition tends to be insufficient.
又，本說明書中，在併用酸與其鹽時，所謂「X X酸及/或其鹽之量」係指X X酸及其鹽之合計量。 In the present specification, when an acid and a salt thereof are used in combination, "the amount of X X acid and/or its salt" means the total amount of X X acid and its salt.
本發明中所使用之胺基酸係可例示丙胺酸、甘胺酸、精胺酸等。添加於食品時之保質改善效果優異，，就對食品之味質的影響少之點，以甘胺酸為佳。胺基酸可單獨使用，亦可併用2種以上。 The amino acid used in the present invention may, for example, be alanine, glycine or arginine. When the food is added to the food, the quality improvement effect is excellent, and the effect on the taste quality of the food is small, and glycine acid is preferred. The amino acid may be used singly or in combination of two or more.
使用胺基酸作為抑菌性物質時，本發明之保質改善劑中的胺基酸之量相對於保質改善劑之總量，以10至95重量%左右為佳，以15至90重量%左右更佳，以20至85重量%左右又更佳。胺基酸之量相對於保質改善劑之總量未達10重量%時，係有保質改善效果不足之傾向， 胺基酸之量相對於保質改善劑之總量超出95重量%時，會有該胺基酸獨特的甘味變強之傾向。 When an amino acid is used as the bacteriostatic substance, the amount of the amino acid in the quality improving agent of the present invention is preferably from 10 to 95% by weight, based on the total amount of the quality improving agent, and is from 15 to 90% by weight. More preferably, about 20% to about 85% by weight. When the amount of the amino acid is less than 10% by weight based on the total amount of the quality-improving agent, the effect of improving the quality is insufficient. When the amount of the amino acid exceeds 95% by weight based on the total amount of the quality-improving agent, the unique sweetness of the amino acid tends to be strong.
在併用醋酸鹽及胺基酸作為抑菌性物質時，醋酸鹽及胺基酸之合計量相對於本發明之保質改善劑之總量，以50至99重量%左右為佳，以55至97重量%左右更佳，以60至95重量%左右又更佳。 When the acetate and the amino acid are used together as the bacteriostatic substance, the total amount of the acetate and the amino acid is preferably from 50 to 99% by weight, preferably from 55 to 99% by weight based on the total amount of the quality improving agent of the present invention. More preferably, it is about 97% by weight, and more preferably about 60 to 95% by weight.
本發明所用之乳酸鏈球菌素係可例示：乳酸鏈球菌素A、乳酸鏈球菌素Z、乳酸鏈球菌素Q、乳酸鏈球菌素F、乳酸鏈球菌素U等。添加於食品之時的保質改善效果優異，對食品之味質的影響少之點，以乳酸鏈球菌素A為佳。乳酸鏈球菌素可單獨使用，亦可併用2種以上。 The nisin system used in the present invention may, for example, be nisin A, nisin Z, nisin Q, nisin F, or nisin U. When the food is added to the food, the quality improvement effect is excellent, and the influence on the taste quality of the food is small, and nisin A is preferred. Nisin can be used singly or in combination of two or more.
使用乳酸鏈球菌素作為抑菌性物質時，本發明之保質改善劑中之乳酸鏈球菌素之量相對於保質改善劑之總量，以0.1至10重量%左右為佳、以0.3至5重量%左右更佳、以0.5至3重量%左右又更佳。乳酸鏈球菌素之量相對於保質改善劑之總量超出10重量%時，會有以菊糖抑菌的效果之延長不足的傾向。 When nisin is used as the bacteriostatic substance, the amount of nisin in the quality-improving agent of the present invention is preferably from 0.1 to 10% by weight, based on the total amount of the quality-improving agent, from 0.3 to 0.3% More preferably, it is about 5% by weight, more preferably about 0.5 to 3% by weight. When the amount of nisin exceeds 10% by weight based on the total amount of the quality-improving agent, the effect of inhibiting the effect of inulin inhibition tends to be insufficient.
在併用醋酸鹽、胺基酸及乳酸鏈球菌素作為抑菌性物質時，醋酸鹽及胺基酸之合計量相對於本發明之保質改善劑之總量，較佳係50至99重量%左右、更佳係55至97重量%左右，又更佳係60至95重量%左右，且乳酸鏈球菌素之量相對於本發明之保質改善劑之總量，較佳係0.1至5重量%左右，更佳係0.2至1重量%左右，又 更佳係0.25至0.75重量%左右。 When the acetate, the amino acid, and the nisin are used together as the bacteriostatic substance, the total amount of the acetate and the amino acid is preferably 50 to 99% by weight based on the total amount of the quality improving agent of the present invention. Preferably, it is about 55 to 97% by weight, more preferably about 60 to 95% by weight, and the amount of nisin is preferably 0.1 to 5 by weight relative to the total amount of the quality improving agent of the present invention. About %, preferably about 0.2 to 1% by weight, and More preferably, it is about 0.25 to 0.75 wt%.
較佳態樣中，本發明之保質改善劑所含有之抑菌性物質係(A)選自由醋酸鹽、山梨酸及其鹽、丙酸及其鹽、安息香酸及其鹽、及胺基酸所成之群中的1種以上之物質、(B)乳酸鏈球菌素、或(C)選自由醋酸鹽、山梨酸及其鹽、丙酸及其鹽、安息香酸及其鹽、及胺基酸所成之群中的1種以上之物質與乳酸鏈球菌素之組合。 In a preferred embodiment, the bacteriostatic substance (A) contained in the quality improving agent of the present invention is selected from the group consisting of acetate, sorbic acid and salts thereof, propionic acid and salts thereof, benzoic acid and salts thereof, and amine groups. One or more substances in the group formed by the acid, (B) nisin, or (C) selected from the group consisting of acetate, sorbic acid and salts thereof, propionic acid and salts thereof, benzoic acid and salts thereof, and amines A combination of one or more substances in the group formed by the base acid and nisin.
本發明之食品用保質改善劑係除了上述抑菌性物質外，含有菊糖。菊糖係具有可表示為[葡萄糖α 1-(β 2果糖1)n-β 2果糖]之無還原性之直鏈構造的聚合度3至60左右之可溶性食物纖維。菊糖係於菊芋、菊苣、牛蒡、洋蔥等之植物中所含有之成分，亦可於蔗糖中使菊糖合成酵素(各種之果糖基轉移酵素)作用而合成。本發明中亦可使用從植物萃取之菊糖及藉由合成所得到之菊糖之任一者。菊糖之形態可為從菊芋等之植物藉水或其他之溶劑所萃取出之粗菊糖、粗菊糖經精製之液體狀菊糖、液體狀菊糖經噴霧乾燥等形成粉末化之粉末狀菊糖等。 The food quality improving agent of the present invention contains inulin in addition to the above-mentioned bacteriostatic substance. The inulin has a soluble dietary fiber having a degree of polymerization of about 3 to 60, which can be expressed as a non-reducing linear structure of [glucose α 1-(β 2 fructose 1) n-β 2 fructose]. Inulin is a component contained in plants such as Jerusalem artichoke, chicory, burdock, and onion, and can also be synthesized by reacting inulin synthase (a variety of fructosyltransferases) in sucrose. Any of the inulin extracted from the plant and the inulin obtained by the synthesis may also be used in the present invention. The form of inulin may be a powdery powder obtained by extracting crude inulin from crude water such as Jerusalem artichoke or other solvent, liquid inulin obtained by refining crude inulin, and liquid inulin by spray drying. Inulin and so on.
本發明之食品用保質改善劑中所含菊糖的果糖之平均聚合度以3至50者為佳，以5至40者更佳，以7至30者又更佳。平均聚合度未達3時，酸味及苦味之抑制有不足的傾向，平均聚合度超出50之時，對食品之分散變成不佳，與平均聚合度未達3之時同樣，酸味及苦味之抑制有不足之傾向。 The average degree of polymerization of inulin containing fructose in the food quality improving agent of the present invention is preferably from 3 to 50, more preferably from 5 to 40, still more preferably from 7 to 30. When the average degree of polymerization is less than 3, the suppression of sourness and bitterness tends to be insufficient, and when the average degree of polymerization exceeds 50, the dispersion of the food becomes poor, and the suppression of sourness and bitterness is the same as when the average degree of polymerization is less than 3. There is a tendency to be insufficient.
在使用選自由醋酸鹽、山梨酸及其鹽、丙 酸及其鹽、安息香酸及其鹽、及胺基酸所成之群中的1種以上之抑菌性物質時，本發明之食品用保質改善劑中的菊糖之量相對於該保質改善劑所含有之該1種以上的抑菌性物質之合計1重量份，以0.01至50重量份為佳，以0.05至30重量份更佳，以0.1至20重量份又更佳，尤以0.1至5重量份最佳。菊糖之量相對於抑菌性物質之合計1重量份未達0.01重量份之時，會有酸味及苦味之抑制效果不足之傾向，相對於抑菌性物質之合計1重量份超出50重量份時。會有抑菌效果不足之傾向。 In use selected from acetate, sorbic acid and its salts, C When one or more kinds of bacteriostatic substances in the group of the acid, the salt thereof, the benzoic acid and the salt thereof, and the amino acid are used, the amount of the inulin in the food quality improving agent of the present invention is relative to the The total amount of the one or more bacteriostatic substances contained in the quality improving agent is preferably from 0.01 to 50 parts by weight, more preferably from 0.05 to 30 parts by weight, still more preferably from 0.1 to 20 parts by weight, even more preferably from 0.1 to 20 parts by weight. It is preferably 0.1 to 5 parts by weight. When the amount of inulin is less than 0.01 part by weight based on the total amount of the bacteriostatic substance, the inhibitory effect on sourness and bitterness tends to be insufficient, and the total amount of the antibacterial substance is more than 50 parts by weight based on 1 part by weight. Time. There is a tendency to have insufficient bacteriostatic effect.
在使用乳酸鏈球菌素作為抑菌性物質時，本發明之食品用保質改善劑中之菊糖之量相對於該保質改善劑所含有之乳酸鏈球菌素1重量份，以1至1000重量份為佳，以25至500重量份更佳，以50至250重量份又更佳，以75至200重量份為最佳。菊糖之量相對於乳酸鏈球菌素1重量份未達1重量份時，會有酸味及苦味之抑制效果不足之傾向，相對於乳酸鏈球菌素1重量份超出1000重量份時，抑菌效果變成不充分，會有對食品原本之味道造成影響之傾向。 When nisin is used as the bacteriostatic substance, the amount of inulin in the food quality improving agent of the present invention is from 1 to 1,000 based on 1 part by weight of the nisin contained in the quality improving agent. The parts by weight are preferably from 25 to 500 parts by weight, more preferably from 50 to 250 parts by weight, still more preferably from 75 to 200 parts by weight. When the amount of inulin is less than 1 part by weight based on 1 part by weight of nisin, the inhibitory effect of sourness and bitterness tends to be insufficient, and when it exceeds 1000 parts by weight of 1 part by weight of nisin, the bacteriostatic effect is obtained. If it becomes insufficient, there is a tendency to affect the original taste of the food.
在併用選自由醋酸鹽、山梨酸及其鹽、丙酸及其鹽、安息香酸及其鹽、及胺基酸所成之群中的1種以上之抑菌性物質與乳酸鏈球菌素時，本發明之食品用保質改善劑中的菊糖之量係以滿足以下之(1)及/或(2)者為佳：(1)相對於該1種以上之抑菌性物質之合計1重量份，為 0.01至50重量份，較佳係0.05至30重量份，更佳係0.1至20重量份，又更佳係0.1至5重量份，及/或(2)相對於乳酸鏈球菌素1重量份為1至1000重量份，較佳係25至500重量份，更佳係50至250重量份，又更佳係75至200重量份。 When one or more bacteriostatic substances selected from the group consisting of acetate, sorbic acid and salts thereof, propionic acid and salts thereof, benzoic acid and salts thereof, and amino acids are used in combination, and nisin is used, The amount of inulin in the food quality improving agent of the present invention is preferably such that the following (1) and/or (2) are satisfied: (1) the total amount of the one or more bacteriostatic substances is 1 Parts by weight, for 0.01 to 50 parts by weight, preferably 0.05 to 30 parts by weight, more preferably 0.1 to 20 parts by weight, still more preferably 0.1 to 5 parts by weight, and/or (2) 1 part by weight relative to nisin 1 to 1000 parts by weight, preferably 25 to 500 parts by weight, more preferably 50 to 250 parts by weight, still more preferably 75 to 200 parts by weight.
本發明之食品用保質改善劑除了上述抑菌性物質及菊糖之外，進一步可含有pH調整劑。例如就抑菌性物質而言，在使用選自由醋酸鹽、山梨酸及其鹽、丙酸及其鹽、以及安息香酸及其鹽所成之群中的1種以上之物質時，以本發明之食品用保質改善劑以含有pH調整劑者為佳。其一個態樣中，經添加含有醋酸鹽或山梨酸鹽之本發明食品用保質改善劑後之食品的pH，係以未達7為佳，以2至6.7更佳，以4至6.5又更佳。另一態樣中，經添加含有丙酸鹽或安息香酸鹽之本發明食品用保質改善劑後之食品的pH，係以未達7為佳，以4.5至6.5更佳，以5至6又更佳。進一步，在選擇胺基酸或乳酸鏈球菌素作為抑菌性物質時，依照作為對象食品之種類或併用之其他抑菌性物質的種類而可含有pH調整劑。保質改善劑添加後之食品之pH，可藉由增減該保質改善劑中之pH調整劑之量或對食品之該保質改善劑之添加量來適當調整。 The food quality improving agent of the present invention may further contain a pH adjusting agent in addition to the above-mentioned bacteriostatic substance and inulin. For example, in the case of a bacteriostatic substance, when one or more substances selected from the group consisting of acetate, sorbic acid and salts thereof, propionic acid and salts thereof, and benzoic acid and salts thereof are used, the present invention The food quality improving agent is preferably one containing a pH adjusting agent. In one aspect, the pH of the food after the addition of the quality improving agent for the food of the present invention containing acetate or sorbate is preferably less than 7, more preferably from 2 to 6.7, and from 4 to 6.5. Better. In another aspect, the pH of the food after the addition of the proppate or benzoate-containing food quality improving agent of the present invention is preferably less than 7, more preferably 4.5 to 6.5, and 5 to 6 Better yet. Further, when the amino acid or nisin is selected as the bacteriostatic substance, the pH adjuster may be contained depending on the type of the target food or the type of other bacteriostatic substance used in combination. The pH of the food after the addition of the quality improving agent can be appropriately adjusted by increasing or decreasing the amount of the pH adjusting agent in the quality improving agent or the amount of the quality improving agent added to the food.
本發明之食品用保質改善劑中可含有之pH調整劑，係只要在食品中使用者即可，並無特別限定。pH調整劑係例示：醋酸、富馬酸、乳酸、檸檬酸、蘋果酸、葡萄糖酸、酒石酸、琥珀酸及己二酸、以及此等之鹼金属 鹽等(惟醋酸鹽除外)。其中，富馬酸、富馬酸一鈉、乳酸、乳酸鈉、檸檬酸、檸檬酸三鈉、己二酸就食品保存效果之點為佳。此等pH調整劑係配合對象食品之味質及風味，而可單獨使用，亦可適當組合2種以上使用。 The pH adjuster which can be contained in the food quality improving agent of the present invention is not particularly limited as long as it is used by a user in a food. The pH adjuster is exemplified by acetic acid, fumaric acid, lactic acid, citric acid, malic acid, gluconic acid, tartaric acid, succinic acid, and adipic acid, and the alkali metals thereof. Salt, etc. (except acetate). Among them, fumaric acid, monosodium fumarate, lactic acid, sodium lactate, citric acid, trisodium citrate, and adipic acid are preferred for food preservation. These pH adjusters may be used singly or in combination of two or more kinds in combination with the taste and flavor of the target food.
本發明之食品用保質改善劑中之pH調整劑之量，相對於該保質改善劑所含有之1種以上的抑菌性物質之合計1重量份，以0.01至30重量份為佳，以0.05至20重量份更佳，以0.1至10重量份又更佳。就抑菌性物質而言，在含有選自由醋酸鹽、山梨酸鹽、丙酸鹽及安息香酸鹽所成之群中的1種以上之物質的本發明食品用保質改善劑中，pH調整劑之量相對於該抑菌性物質之合計1重量份未達0.01重量份時，會有食品保存效果有不足之虞。pH調整劑之量相對於抑菌性物質之合計1重量份超出30重量份時，會有保質改善劑之酸味及苦味之抑制變的不足，恐對添加有該保質改善劑之食品的味質或風味造成影響。 The amount of the pH adjuster in the food quality improving agent of the present invention is preferably 0.01 to 30 parts by weight based on 1 part by weight of the total of one or more kinds of the bacteriostatic substances contained in the quality improving agent. More preferably, it is 0.05 to 20 parts by weight, still more preferably 0.1 to 10 parts by weight. The bacteriostatic substance is pH-adjusted in the food quality improving agent of the present invention containing one or more substances selected from the group consisting of acetate, sorbate, propionate and benzoate. When the amount of the agent is less than 0.01 part by weight based on 1 part by weight of the total of the bacteriostatic substance, the food preservation effect may be insufficient. When the amount of the pH adjuster exceeds 30 parts by weight based on 1 part by weight of the total amount of the bacteriostatic substance, the acidity and the bitterness of the quality-improving agent are insufficiently suppressed, and the food containing the quality-improving agent may be added. The taste or flavor has an effect.
本發明之食品用保質改善劑對食品之味質及風味不造成影響之範圍下，可進一步含有磷酸鹽、賦形劑、增稠劑、乳化劑等之成分。此等成分之量相對於食品用保質改善劑之總量，以0.1至30重量%左右為佳。 The food quality improving agent of the present invention may further contain a component such as a phosphate, an excipient, a thickener, or an emulsifier, insofar as it does not affect the taste and flavor of the food. The amount of these components is preferably from about 0.1 to 30% by weight based on the total amount of the food quality improving agent.
本發明之食品用保質改善劑之具體例係例如：含有醋酸鈉1重量份、菊糖0.1重量份及富馬酸0.1重量份之食品用保質改善劑；含有醋酸鈉1重量份、菊糖0.2重量份、富馬酸0.1重量份及糊精0.1重量份之食品用保質改善劑；含有甘胺酸1重量份、菊糖0.2重量份及富馬酸 0.1重量份之食品用保質改善劑；含有醋酸鈉及甘胺酸合計1重量份、菊糖0.1重量份及富馬酸0.2重量份之食品用保質改善劑；含有山梨酸鉀1重量份、菊糖1重量份及富馬酸1重量份之食品用保質改善劑；含有安息香酸鈉1重量份、菊糖2重量份、富馬酸1重量份及糊精1重量份之食品用保質改善劑；含有丙酸鈣1重量份、菊糖0.3重量份及富馬酸0.3重量份之食品用保質改善劑；含有乳酸鏈球菌素1重量份及菊糖99重量份之食品用保質改善劑等。 Specific examples of the food quality improving agent of the present invention are, for example, a food quality improving agent containing 1 part by weight of sodium acetate, 0.1 part by weight of inulin, and 0.1 part by weight of fumaric acid; and 1 part by weight of sodium acetate, chrysanthemum a food quality improving agent for 0.2 parts by weight of sugar, 0.1 part by weight of fumaric acid and 0.1 part by weight of dextrin; containing 1 part by weight of glycine, 0.2 parts by weight of inulin and fumaric acid 0.1 part by weight of a food quality improving agent; a food quality improving agent containing 1 part by weight of sodium acetate and glycine, 0.1 part by weight of inulin, and 0.2 part by weight of fumaric acid; and 1 part by weight of potassium sorbate a food quality improving agent for 1 part by weight of inulin and 1 part by weight of fumaric acid; for food containing 1 part by weight of sodium benzoate, 2 parts by weight of inulin, 1 part by weight of fumaric acid and 1 part by weight of dextrin A quality-improving agent; a food quality improving agent containing 1 part by weight of calcium propionate, 0.3 parts by weight of inulin, and 0.3 parts by weight of fumaric acid; and a food containing 1 part by weight of nisin and 99 parts by weight of inulin Quality assurance improver, etc.
為得到本發明之食品用保質改善劑，不需要特別的操作。可藉由適宜混合選自由醋酸鹽、山梨酸及其鹽、丙酸及其鹽、安息香酸及其鹽、胺基酸、及乳酸鏈球菌素所成之群中的1種以上之抑菌性物質及菊糖、以及依需要之pH調整劑來調製該保質改善劑。調製後之保質改善劑係使用雙錐型混合機、圓錐型混合機、槳葉式攪拌機、均質混合機等在該技術領域中公知之方法至裝置等而製成粉末狀或液體狀之製劑。 In order to obtain the food quality improving agent of the present invention, no special operation is required. One or more bacteriostatic properties selected from the group consisting of acetate, sorbic acid and its salts, propionic acid and salts thereof, benzoic acid and salts thereof, amino acids, and nisin can be suitably mixed. The quality improving agent is prepared by using a substance, inulin, and a pH adjusting agent as needed. The prepared quality-improving agent is prepared into a powdery or liquid form using a method such as a double-cone mixer, a conical mixer, a paddle mixer, a homomixer, or the like, which is known in the art.
本發明之保質改善方法中，將本發明之食品用保質改善劑添加於食品時不需特別的操作。例如將粉末狀或液體狀之該保質改善劑添加於食品中，只要依所希望進行混合即可。添加於加工食品時，係只要混合其原材料以及該保質改善劑即可。本發明食品用保質改善劑對食品之添加量並無特別限定，可依照該保質改善劑之成分組成、作為對象食品的種類、必要之保質改善效果、對味質之影響等而適當決定。 In the method for improving the quality of the present invention, the food quality improving agent of the present invention is added to a food without special operations. For example, the powdery or liquid-like quality improving agent may be added to the food, and it may be mixed as desired. When it is added to a processed food, it is only necessary to mix the raw material and the quality improvement agent. The food quality improving agent of the present invention is not particularly limited as long as it is added to the food, and may be appropriately selected according to the component composition of the quality improving agent, the type of the target food, the necessary quality improvement effect, and the influence on the taste quality. Decide.
一個較佳態樣中，含有選自由醋酸鹽、山梨酸及其鹽、丙酸及其鹽、安息香酸及其鹽、以及胺基酸所成之群中的1種以上之抑菌性物質的本發明食品用保質改善劑係，添加有該保質改善劑後之食品中的該1種以上之抑菌性物質之合計量，相對於該食品之總量，以成為0.01至10重量%，較佳係0.05至5重量%，更佳係0.1至3重量%之方式添加於食品中。例如若為含有醋酸鈉50至80重量%作為抑菌性物質之保質改善劑，相對於食品之總量，只要添加0.1至5重量%，較佳係0.2至3重量%，更佳係0.3至2重量%之量即可。 A preferred embodiment contains one or more bacteriostatic substances selected from the group consisting of acetate, sorbic acid and salts thereof, propionic acid and salts thereof, benzoic acid and salts thereof, and amino acids. In the food quality improving agent of the present invention, the total amount of the one or more bacteriostatic substances in the food after the addition of the quality improving agent is 0.01 to 10% by weight based on the total amount of the food. Preferably, it is added to the food in a form of 0.05 to 5% by weight, more preferably 0.1 to 3% by weight. For example, if it is a quality-improving agent containing 50 to 80% by weight of sodium acetate as a bacteriostatic substance, it is added in an amount of 0.1 to 5% by weight, preferably 0.2 to 3% by weight, more preferably 0.3, based on the total amount of the food. It can be used in an amount of up to 2% by weight.
另一態樣中，含有乳酸鏈球菌素之本發明食品用保質改善劑，添加有該保質改善劑添加後之食品中之乳酸鏈球菌素之量，相對於該食品之總量，以成為0.000001至0.1重量%，較佳係0.000005至0.05重量%，更佳係0.00001至0.03重量%之方式添加於食品中。例如若為含有乳酸鏈球菌素A0.01至1重量%作為抑菌性物質之保質改善劑，相對於食品之總量，只要添加0.1至3重量%、較佳係0.3至2重量%、更佳係0.5至1重量%之量即可。 In another aspect, the food quality improving agent of the present invention containing nisin is added with the amount of nisin in the food after the addition of the quality improving agent, relative to the total amount of the food It is added to the food in a manner of 0.000001 to 0.1% by weight, preferably 0.000005 to 0.05% by weight, more preferably 0.00001 to 0.03% by weight. For example, if it is a quality-improving agent containing nisin A 0.01 to 1% by weight as a bacteriostatic substance, it is added in an amount of 0.1 to 3% by weight, preferably 0.3 to 2% by weight, based on the total amount of the food. More preferably, it is 0.5 to 1% by weight.
可適用本發明食品用保質改善劑及食品之保質改善方法的食品，係無特別限定。例如本發明之食品用保質改善劑及食品之保質改善方法係可使用於魚板(kamaboko)、竹輪(chikuwa)、寶鱈(hanpen)、魚肉火腿、香腸等之水產漿肉製品類、火腿、香腸、培根、漢堡排、肉丸等之畜肉製品類、炸薯餅、炸豬排、炸雞、炸魚、炸雞 塊等之炸物製品類、炒飯、蒸飯等之米飯類、中式麺條、義大利麵、烏龍麵、蕎麥麵等之麺類、馬鈴薯沙拉、餃子、燒賣、煎蛋、燉物、拌菜等之熟食類、咖哩麵包或包子之包餡、三明治之食材等之填物類、卡士達奶油、鮮奶油、麵糊(flour paste)等之奶油類、長崎蛋糕、海綿蛋糕、甜餡饅頭、內餡等之甜點類、果醬等之果實加工品類、加工乳酪等之乳酪類、水果飲料、蔬菜飲料、碳酸飲料、茶飲料等之清涼飲料類等之各種食品。 The food which can be applied to the food quality improving agent of the present invention and the food quality improvement method of the food is not particularly limited. For example, the food quality improving agent of the present invention and the method for improving the quality of the food can be used for aquaculture products such as kamaboko, chikuwa, hanpen, fish ham, sausage, etc. Ham, sausage, bacon, hamburger, meatballs, etc., meat and potato products, fried potato chips, fried pork chops, fried chicken, fried fish, fried chicken Fried rice products such as rice, fried rice, steamed rice, rice, Chinese noodles, Italian noodles, oolong noodles, soba noodles, etc., potato salad, dumplings, siu mei, fried egg, stew, mixed vegetables Fillers such as cooked foods, curry bread or buns, sandwiches, etc., creams such as custard cream, whipped cream, flour paste, Nagasaki cakes, sponge cakes, and sweet stuffed buns. Various foods such as desserts such as stuffing, fruit processing products such as jam, cheeses such as processed cheese, fruit drinks, vegetable drinks, carbonated drinks, and soft drinks such as tea drinks.
以下，依實施例進一步說明本發明之實施態樣。 Hereinafter, embodiments of the present invention will be further described by way of examples.
實施例1至3及比較例1 Examples 1 to 3 and Comparative Example 1
卡士達奶油之製造：充分地攪拌全蛋51g，加入砂糖75g及經過篩之玉米澱粉24g，進一步攪拌之後，將加溫至65℃之牛乳300g一邊攪拌一邊加入，得到混合物。然後，將表1所記載之組成的保質改善劑相對於所得到之混合物總重量以1重量%之量添加之後，一邊攪拌一邊加熱至85℃，在85℃攪拌2分鐘。停止加熱，添加香草精0.5g之後，攪拌1分鐘而得到卡士達奶油。所得到之卡士達奶油在冰藏後，供給至以下之試驗。 Manufacture of the cheese cream: 51 g of the whole egg was thoroughly stirred, and 75 g of granulated sugar and 24 g of sieved corn starch were added, and after further stirring, 300 g of milk which was heated to 65 ° C was added while stirring to obtain a mixture. Then, the amount of the quality improving agent having the composition shown in Table 1 was added in an amount of 1% by weight based on the total weight of the obtained mixture, and then the mixture was heated to 85 ° C while stirring, and stirred at 85 ° C for 2 minutes. The heating was stopped, and after adding 0.5 g of vanilla extract, the mixture was stirred for 1 minute to obtain a custard cream. The obtained custard cream was supplied to the following test after being stored in ice.
官能評定 Functional assessment
使用如上述所製造之卡士達奶油，對於澀味(酸味+苦味)實施官能評定。官能評定係以添加有比較例1之保質改善劑的卡士達奶油作為對照而藉由13名之官能檢查員以下述之評定基準進行評定。 The amateur taste (sour taste + bitterness) was subjected to a functional evaluation using the kastida cream manufactured as described above. The sensory evaluation was carried out by using 13 Kasda creams as a control with the quality-improving agent of Comparative Example 1 as a control by the following panel.
澀味(酸味+苦味)評定基準 ○：相較於對照，澀味變弱 Astringency (sour taste + bitterness) rating ○: weaker taste compared to the control
△：兩者無差異 △: There is no difference between the two
×：相較於對照，澀味變強 ×: The astringency becomes stronger than the control
添加有實施例1至3之保質改善劑的卡士達奶油與對照比較，澀味(酸味+苦味)仍受到抑制。將結果表示於表2中。 The acacia cream (sour taste + bitterness) was still suppressed as compared with the control, to which the starch cream having the quality improving agents of Examples 1 to 3 was added. The results are shown in Table 2.
保存試驗：與上述同樣地，將添加有實施例1至3及比較例1之保質改善劑所製造之卡士達奶油各300g保存於25℃之恆溫機內，經時地進行取樣，依據食品添加物公定書記載之微生物限度試驗法(瓊脂平板傾注法：Agar plate pour method)測定一般細菌之菌數。 Storage test: In the same manner as above, 300 g of each of the custard creams prepared by adding the quality-improving agents of Examples 1 to 3 and Comparative Example 1 was stored in a thermostat at 25 ° C, and samples were taken over time. The microbial limit test method (Agar plate pour method) described in the Food Additives Regulations measures the number of bacteria in general bacteria.
添加有實施例1至3之保質改善劑之卡士達 奶油經過20日後，一般細菌之增殖仍受到抑制，且相較於添加有比較例1之保質改善劑的卡士達奶油，大幅改善了保存性。將結果表示於表3及第1圖中。 Kasda added with the quality improvers of Examples 1 to 3 After 20 days of creaming, the growth of the general bacteria was still suppressed, and the preservation property was greatly improved as compared with the kastida cream to which the quality improving agent of Comparative Example 1 was added. The results are shown in Table 3 and Figure 1.
實施例4及比較例2 Example 4 and Comparative Example 2
漢堡排之製造：於漢堡排幫手(Hamburger Helper；House食品製)23g中混入牛乳120g及混絞肉250g。然後，將表4所記載之組成之保質改善劑以相對於所得到之混合物總重量為0.5重量%之量添加，充分地混合之後，進行成型(約20g/個)， 於經預熱之蒸汽對流爐(Tanico製)以230℃燒成4分鐘，得到漢堡排。所得到之漢堡排係於室溫冷却後，供給至以下之試驗。 Manufacture of hamburger vines: 120 g of milk and 250 g of mixed ground meat were mixed in 23 g of a hamburger helper (Hamburger Helper; House Foods). Then, the amount of the quality improving agent of the composition described in Table 4 was added in an amount of 0.5% by weight based on the total weight of the obtained mixture, and after sufficiently mixing, molding was carried out (about 20 g/piece). The preheated steam convection oven (manufactured by Tanico) was fired at 230 ° C for 4 minutes to obtain a hamburger platter. The obtained hamburger line was cooled at room temperature and supplied to the following test.
官能評定：使用如上述所製造之漢堡排，對於酸味(對舌頭之刺激性)實施官能評定。官能評定係以添加有比較例2之保質改善劑的漢堡排作為對照而藉由13名之官能測試員以下述之評定基準進行評定。 Functional Assessment: Using a hamburger platter made as described above, a functional assessment of sourness (irritation to the tongue) was performed. The functional evaluation was carried out by using a hamburger row to which the quality improving agent of Comparative Example 2 was added as a control, and by 13 functional testers on the basis of the following evaluation criteria.
酸味評定基準 ○：相較於對照，對舌頭之刺激變弱 Sour taste evaluation ○: The stimulation of the tongue is weaker than the control
△：兩者無差異 △: There is no difference between the two
×：相較於對照，對舌頭之刺激變強 ×: The stimulation of the tongue becomes stronger than the control
添加有實施例4之保質改善劑的漢堡排與對照比較，酸味(對舌頭之刺激性)仍受到抑制。將結果表示於表5中。 The hamburger platter to which the quality improving agent of Example 4 was added was compared with the control, and the sourness (irritation to the tongue) was still suppressed. The results are shown in Table 5.
保存試驗 Preservation test
與上述同樣地，將添加有實施例4及比較例2之保質改善劑所製造之漢堡排保存於25℃之恆溫機內，經時地進行取樣，依據食品添加物公定書記載之微生物限度試驗法 (瓊脂平板傾注法)而測定一般細菌之菌數。 In the same manner as above, the hamburger platter prepared by adding the quality-improving agent of Example 4 and Comparative Example 2 was stored in a thermostat at 25 ° C, and sampled over time, according to the microbial limit described in the food additive publication. Test method (Agar plate pour method) and the number of bacteria of general bacteria was measured.
已添加實施例4之保質改善劑的漢堡排係相較於已添加比較例2之保質改善劑的漢堡排，一般細菌之增殖仍受到抑制。將結果表示於表6及第2圖中。 The hamburger line to which the quality-improving agent of Example 4 had been added was generally inhibited from the growth of the bacterium in the hamburger line to which the quality-improving agent of Comparative Example 2 was added. The results are shown in Table 6 and Figure 2.
實施例5及比較例3 Example 5 and Comparative Example 3
漢堡排之製造 Manufacture of hamburgers
於漢堡排幫手(House食品製)23g中混入牛乳120g及混絞肉250g。然後，使表7所記載之組成之保質改善劑相對於所得到之混合物總重量以0.5重量%之量添加，充分地混合之後，進行成型(約20g/個)並以經預熱之蒸汽對流爐(Tanico製)以230℃燒成4分鐘，得到漢堡排。所得到之漢堡排於室溫冷却後，供給至以下之試驗。 In a 23 g of a hamburger platter (House Food Co., Ltd.), 120 g of milk and 250 g of mixed meat were mixed. Then, the amount of the quality improving agent of the composition described in Table 7 was added in an amount of 0.5% by weight based on the total weight of the obtained mixture, and after sufficiently mixing, molding (about 20 g/piece) was carried out and preheated steam was used. A convection oven (manufactured by Tanico) was fired at 230 ° C for 4 minutes to obtain a hamburger steak. The resulting hamburger was cooled at room temperature and supplied to the following test.
保存試驗：使如上述所製造之漢堡排保存於25℃之恆溫機內，經時地進行取樣，依據食品添加物公定書記載之微生物限度試驗法(瓊脂平板傾注法)測定一般細菌之菌數。 Preservation test: The hamburger broth prepared as described above was stored in a thermostat at 25 ° C, and samples were taken over time, and the number of bacteria of the general bacteria was determined according to the microbial limit test method (agar plate pouring method) described in the food additive publication. .
添加有實施例5之保質改善劑的漢堡排相較於添加有比較例3之保質改善劑的漢堡排，一般細菌之增殖仍受到抑制。將結果表示於表8及第3圖中。 The burger line to which the quality-improving agent of Example 5 was added was generally inhibited from the growth of the bacterium in the hamburger line to which the quality-improving agent of Comparative Example 3 was added. The results are shown in Tables 8 and 3.
實施例6及比較例4 Example 6 and Comparative Example 4
魚板之製造：將已解凍之冷凍魚漿200g以食物處理機處理30秒鐘之後，添加食鹽5g，進一步以食物處理機處理30秒鐘。然後，加入甘味調味料2g、砂糖6g、及味醂6g，以食物處理機處理30秒鐘，將加入冰水60g之澱粉10g以及表9所示之組成的保質改善劑相對於魚漿總重量以0.5重量%之量添加，進一步，以食物處理機處理30秒鐘。所得魚漿各秤取10g，裝入無菌袋後密封，以85℃之水浴加熱20分鐘，得到魚板。所得到之魚板在冰水中驟冷之後，供給至以下之試驗。 Production of fish plate: After 200 g of the thawed frozen fish slurry was treated with a food processor for 30 seconds, 5 g of salt was added and further processed with a food processor for 30 seconds. Then, 2 g of sweet seasoning, 6 g of granulated sugar, and 6 g of miso were added, and treated with a food processor for 30 seconds, and 10 g of starch added with 60 g of ice water and a quality improving agent of the composition shown in Table 9 were compared with the total weight of the fish paste. It was added in an amount of 0.5% by weight, and further, it was treated with a food processor for 30 seconds. The obtained fish paste was weighed 10 g each, placed in a sterile bag, sealed, and heated in a water bath at 85 ° C for 20 minutes to obtain a fish plate. The obtained fish plate was quenched in ice water and then supplied to the following test.
保存試驗 Preservation test
於如上述所製造之魚板使Bacillus subtilis IAM1069株之芽胞植菌成為2.2CFU/g之後，於15℃之恆溫機內保存，經時地進行取樣，依據食品添加物公定書記載之微生物限度試驗法(瓊脂平板傾注法)計測一般細菌之菌數。 The fish plate prepared as described above was used to make Bacillus subtilis IAM1069 strain of Bacillus subtilis 2.2CFU/g, and then stored in a thermostat at 15 ° C, and sampled over time, according to the microbial limit test described in the food additive publication. The method (agar plate pouring method) measures the number of bacteria of a general bacteria.
添加有實施例6之保質改善劑的魚板相較於比較例4之保質改善劑的魚板，一般細菌之增殖仍受到抑制。將結果表示於表10及第4圖中。 The fish plate to which the quality improving agent of Example 6 was added was generally inhibited from the growth of the fish plate of the quality improving agent of Comparative Example 4. The results are shown in Tables 10 and 4.
實施例7及比較例5 Example 7 and Comparative Example 5
卡士達奶油之製造：充分地攪拌全蛋51g，加入砂糖75g及經過篩之玉米 澱粉24g，進一步攪拌之後，將加溫至65℃之牛乳300g一邊攪拌一邊加入，得到混合物。然後，將表11所記載之組成的保質改善劑相對於所得到之混合物總重量的醋酸鈣之比率以0.5重量%之量添加之後，一邊攪拌一邊加熱至85℃，在85℃攪拌2分鐘。停止加熱，添加香草精0.5g之後，攪拌1分鐘而得到卡士達奶油。所得到之卡士達奶油在冰藏後，供給至以下之試驗。 Manufacture of Castar cream: fully stir the whole egg 51g, add sugar 75g and sieved corn 24 g of starch was further stirred, and 300 g of milk which was heated to 65 ° C was added while stirring to obtain a mixture. Then, the ratio of the quality improving agent of the composition shown in Table 11 to the calcium acetate of the total weight of the obtained mixture was 0.5% by weight, and then heated to 85 ° C while stirring, and stirred at 85 ° C for 2 minutes. . The heating was stopped, and after adding 0.5 g of vanilla extract, the mixture was stirred for 1 minute to obtain a custard cream. The obtained custard cream was supplied to the following test after being stored in ice.
保存試驗：與上述同樣地，將添加有實施例7及比較例5之保質改善劑所製造之卡士達奶油各300g保存於25℃之恆溫機內，經時地進行取樣，依據食品添加物公定書記載之微生物限度試驗法(瓊脂平板傾注法)測定一般細菌之菌數。 Storage test: In the same manner as above, 300 g of each of the custard creams prepared by adding the quality-improving agents of Example 7 and Comparative Example 5 was stored in a thermostat at 25 ° C, and samples were taken over time to be added according to the food. The microbial limit test method (agar plate pour method) described in the publication of the book determines the number of bacteria of the general bacteria.
相較於添加有比較例5之保質改善劑之卡士達奶油於15日內腐敗者，添加有實施例7之保質改善劑的卡士達奶油經過15日後，一般細菌之增殖仍受到抑制，大幅改善了保存性。將結果表示於表12及第5圖中。 The growth of general bacteria was inhibited after 15 days after the corrosion of the Cristal cream added with the quality-improving agent of Comparative Example 5 within 15 days, after the addition of the quality-improving agent of Example 7 , greatly improved the preservation. The results are shown in Tables 12 and 5.
實施例8及比較例6 Example 8 and Comparative Example 6
卡士達奶油之製造：充分地攪拌全蛋51g，加入砂糖75g及經過篩之玉米澱粉24g，進一步攪拌之後，將加溫至65℃之牛乳300g一邊攪拌一邊加入，得到混合物。然後，將表13所記載之組成的保質改善劑相對於所得到之混合物總重量的山梨酸之比率以成為0.1重量%之量添加之後，一邊攪拌一邊加熱至85℃，在85℃攪拌2分鐘。停止加熱，添加香草精0.5g之後，攪拌1分鐘而得到卡士達奶油。所得到之卡士達奶油在冰藏後，供給至以下之試驗。 Manufacture of the cheese cream: 51 g of the whole egg was thoroughly stirred, and 75 g of granulated sugar and 24 g of sieved corn starch were added, and after further stirring, 300 g of milk which was heated to 65 ° C was added while stirring to obtain a mixture. Then, the ratio of the quality improving agent of the composition shown in Table 13 to the total weight of the obtained mixture of sorbic acid was 0.1% by weight, and then heated to 85 ° C while stirring, and stirred at 85 ° C. minute. The heating was stopped, and after adding 0.5 g of vanilla extract, the mixture was stirred for 1 minute to obtain a custard cream. The obtained custard cream was supplied to the following test after being stored in ice.
保存試驗：與上述同樣地，將添加有實施例8及比較例6之保質改善劑所製造之卡士達奶油各300g保存於25℃之恆溫機內，經時地進行取樣，依據食品添加物公定書記載之微生物限度試驗法(瓊脂平板傾注法)測定一般細菌之菌數。 In the same manner as described above, 300 g of each of the custard creams prepared by adding the quality-improving agents of Example 8 and Comparative Example 6 was stored in a thermostat at 25 ° C, and samples were taken over time to be added according to the food. The microbial limit test method (agar plate pour method) described in the publication of the book determines the number of bacteria of the general bacteria.
添加有實施例8之保質改善劑的卡士達奶油相較於添加有比較例6之保質改善劑之卡士達奶油，一般細菌之增殖仍受到抑制。將結果表示於表14及第6圖中。 The growth of the bacteria was generally suppressed by the addition of the Qatar cream having the quality-improving agent of Example 8 to the korda cream to which the quality-improving agent of Comparative Example 6 was added. The results are shown in Tables 14 and 6.
實施例9及比較例7 Example 9 and Comparative Example 7
卡士達奶油之製造： 充分地攪拌全蛋51g，加入砂糖75g及經過篩之玉米澱粉24g，進一步攪拌之後，將加溫至65℃之牛乳300g一邊攪拌一邊加入，得到混合物。然後，將表15所記載之組成的保質改善劑相對於所得到之混合物總重量的山梨酸鉀之比率以成為0.1重量%之量添加之後，一邊攪拌一邊加熱至85℃，在85℃攪拌2分鐘。停止加熱，添加香草精0.5g之後，攪拌1分鐘而得到卡士達奶油。所得到之卡士達奶油在冰藏後，供給至以下之試驗。 Manufacture of Castar Cream: 51 g of whole eggs was sufficiently stirred, and 75 g of granulated sugar and 24 g of sieved corn starch were added, and after further stirring, 300 g of milk which was heated to 65 ° C was added while stirring to obtain a mixture. Then, the ratio of the quality improving agent of the composition shown in Table 15 to the total weight of the obtained mixture of potassium sorbate was 0.1% by weight, and then heated to 85 ° C while stirring, and stirred at 85 ° C. 2 minutes. The heating was stopped, and after adding 0.5 g of vanilla extract, the mixture was stirred for 1 minute to obtain a custard cream. The obtained custard cream was supplied to the following test after being stored in ice.
保存試驗：與上述同樣地，將添加有實施例9及比較例7之保質改善劑所製造之卡士達奶油各300g保存於25℃之恆溫機內，經時地進行取樣，依據食品添加物公定書記載之微生物限度試驗法(瓊脂平板傾注法)測定一般細菌之菌數。 Storage test: In the same manner as above, 300 g of each of the custard creams prepared by adding the quality-improving agents of Example 9 and Comparative Example 7 was stored in a thermostat at 25 ° C, and samples were taken over time, and added according to food. The microbial limit test method (agar plate pour method) described in the publication of the book determines the number of bacteria of the general bacteria.
相較於添加有比較例7之保質改善劑之卡士達奶油於8日內腐敗者，添加有實施例9之保質改善劑的卡士達奶油經過8日後，一般細菌之增殖仍受到抑制，且大幅改善 了保存性。將結果表示於表16及第7圖中。 The growth of general bacteria was inhibited after 8 days of the addition of the Qatar cream of the quality assurance agent of Example 9 to the corrupted Carlsda cream added with the quality-improving agent of Comparative Example 7 within 8 days. And drastically improved Preservation. The results are shown in Tables 16 and 7.
實施例10及比較例8 Example 10 and Comparative Example 8
卡士達奶油之製造：充分地攪拌總蛋51g，加入砂糖75g及經過篩之玉米澱粉24g，進一步攪拌之後，將加溫至65℃之牛乳300g一邊攪拌一邊加入，得到混合物。然後，將表17所記載之組成的保質改善劑相對於所得到之混合物總重量的安息香酸之比率以成為0.1重量%之量添加之後，一邊攪拌一邊加熱至85℃，在85℃攪拌2分鐘。停止加熱，添加香草精0.5g之後，攪拌1分鐘而得到卡士達奶油。所得到之卡士達奶油在冰藏後，供給至以下之試驗。 Manufacture of the cheese cream: 51 g of the total egg was thoroughly stirred, and 75 g of granulated sugar and 24 g of sieved corn starch were added, and after further stirring, 300 g of milk which was heated to 65 ° C was added while stirring to obtain a mixture. Then, the ratio of the quality improving agent of the composition shown in Table 17 to the total weight of the obtained mixture of benzoic acid was 0.1% by weight, and then heated to 85 ° C while stirring, and stirred at 85 ° C. minute. The heating was stopped, and after adding 0.5 g of vanilla extract, the mixture was stirred for 1 minute to obtain a custard cream. The obtained custard cream was supplied to the following test after being stored in ice.
保存試驗：與上述同樣地，將添加有實施例10及比較例8之保質改善劑所製造之卡士達奶油各300g保存於25℃之恆溫機內，經時地進行取樣，依據食品添加物公定書記載之微生物限度試驗法(瓊脂平板傾注法)測定一般細菌之菌數。 Storage test: In the same manner as above, 300 g of each of the custard creams prepared by adding the quality-improving agents of Example 10 and Comparative Example 8 was stored in a thermostat at 25 ° C, and samples were taken over time, and added according to food. The microbial limit test method (agar plate pour method) described in the publication of the book determines the number of bacteria of the general bacteria.
相較於添加有比較例8之保質改善劑之卡士達奶油於7日內腐敗者，添加有實施例10之保質改善劑的卡士達奶油係經過7日後，一般細菌之增殖仍受到抑制，且大幅改善了保存性。將結果表示於表18及第8圖中。 Compared with the case where the custard cream added with the quality-improving agent of Comparative Example 8 was spoiled within 7 days, the growth of the general bacteria was still received after 7 days after the addition of the Qatar cream of the quality-improving agent of Example 10. Inhibition, and greatly improved preservation. The results are shown in Tables 18 and 8.
實施例11及比較例9 Example 11 and Comparative Example 9
卡士達奶油之製造：充分地攪拌全蛋51g，加入砂糖75g及經過篩之玉米澱粉24g，進一步攪拌之後，將加溫至65℃之牛乳300g一邊攪拌一邊加入，得到混合物。然後，將表19所記載之組成的保質改善劑相對於所得到之混合物總重量的安息香酸鈉之比率以成為0.1重量%之量添加之後，一邊攪拌一邊加熱至85℃，在85℃攪拌2分鐘。停止加熱，添加香草精0.5g之後，攪拌1分鐘而得到卡士達奶油。所得到之卡士達奶油在冰藏後，供給至以下之試驗。 Manufacture of the cheese cream: 51 g of the whole egg was thoroughly stirred, and 75 g of granulated sugar and 24 g of sieved corn starch were added, and after further stirring, 300 g of milk which was heated to 65 ° C was added while stirring to obtain a mixture. Then, the ratio of the quality improving agent of the composition shown in Table 19 to the sodium benzoate of the total weight of the obtained mixture was added in an amount of 0.1% by weight, and then heated to 85 ° C while stirring, and stirred at 85 ° C. 2 minutes. The heating was stopped, and after adding 0.5 g of vanilla extract, the mixture was stirred for 1 minute to obtain a custard cream. The obtained custard cream was supplied to the following test after being stored in ice.
保存試驗：與上述同樣地，將添加有實施例11及比較例9之保質改善劑所製造之卡士達奶油各300g保存於25℃之恆溫機內，經時地進行取樣，依據食品添加物公定書記載之微生物限度試驗法(瓊脂平板傾注法)測定一般細菌之菌數。 Storage test: In the same manner as above, 300 g of each of the custard creams prepared by adding the quality-improving agents of Example 11 and Comparative Example 9 was stored in a thermostat at 25 ° C, and samples were taken over time, and added according to the food. The microbial limit test method (agar plate pour method) described in the publication of the book determines the number of bacteria of the general bacteria.
相較於添加有比較例9之保質改善劑之卡士達奶油於7日內腐敗者，添加有實施例11之保質改善劑的卡士達奶油經過7日後，一般細菌之增殖仍受到抑制，且大幅改善了保存性。將結果表示於表20及第9圖中。 The growth of the general bacteria was inhibited after 7 days of the addition of the Qatar cream of the quality assurance agent of Example 11 to the stabbed cream added with the quality-improving agent of Comparative Example 9 within 7 days. And greatly improved the preservation. The results are shown in Tables 20 and 9.
實施例12及比較例10 Example 12 and Comparative Example 10
卡士達奶油之製造：充分地攪拌全蛋51g，加入砂糖75g及經過篩之玉米澱粉24g，進一步攪拌之後，將加溫至65℃之牛乳300g一邊攪拌一邊加入，得到混合物。然後，將表21所記載之組成的保質改善劑相對於所得到之混合物總重量的丙酸鈉之比率以成為0.3重量%之量添加之後，一邊攪拌一邊加熱至85℃，在85℃攪拌2分鐘。停止加熱，添加香草精0.5g之後，攪拌1分鐘而得到卡士達奶油。所得到之卡士達奶油在冰藏後，供給至以下之試驗。 Manufacture of the cheese cream: 51 g of the whole egg was thoroughly stirred, and 75 g of granulated sugar and 24 g of sieved corn starch were added, and after further stirring, 300 g of milk which was heated to 65 ° C was added while stirring to obtain a mixture. Then, the ratio of the quality improving agent of the composition shown in Table 21 to the sodium propionate of the total weight of the obtained mixture was added in an amount of 0.3% by weight, and then heated to 85 ° C while stirring, and stirred at 85 ° C. 2 minutes. The heating was stopped, and after adding 0.5 g of vanilla extract, the mixture was stirred for 1 minute to obtain a custard cream. The obtained custard cream was supplied to the following test after being stored in ice.
保存試驗：與上述同樣地，將添加有實施例12及比較例10之保質改善劑所製造之卡士達奶油各300g保存於25℃之恆溫機內，經時地進行取樣，依據食品添加物公定書記載之微生物限度試驗法(瓊脂平板傾注法)測定一般細菌之菌數。 Storage test: In the same manner as above, 300 g of each of the custard creams prepared by adding the quality-improving agents of Example 12 and Comparative Example 10 was stored in a thermostat at 25 ° C, and samples were taken over time, and added according to the food. The microbial limit test method (agar plate pour method) described in the publication of the book determines the number of bacteria of the general bacteria.
添加有實施例12之保質改善劑的卡士達奶油係相較 於添加有比較例10之保質改善劑的卡士達奶油，一般細菌之增殖受到抑制。將結果表示於表22及第10圖中。 Adding the Custard Cream with the quality improver of Example 12 In the case of the kista cream to which the quality improving agent of Comparative Example 10 was added, the proliferation of bacteria was generally suppressed. The results are shown in Table 22 and Figure 10.
實施例13及比較例11 Example 13 and Comparative Example 11
卡士達奶油之製造：充分地攪拌全蛋51g，加入砂糖75g及經過篩之玉米澱粉24g，進一步攪拌之後，將加溫至65℃之牛乳300g一邊攪拌一邊加入，得到混合物。然後，將表23所記載之組成的保質改善劑相對於所得到之混合物總重量的丙酸鈣之比率以成為0.3重量%之量添加之後，一邊攪拌一邊加熱至85℃，在85℃攪拌2分鐘。停止加熱，添加香草精0.5g之後，攪拌1分鐘而得到卡士達奶油。所得到之卡士達奶油在冰藏後，供給至以下之試驗。 Manufacture of the cheese cream: 51 g of the whole egg was thoroughly stirred, and 75 g of granulated sugar and 24 g of sieved corn starch were added, and after further stirring, 300 g of milk which was heated to 65 ° C was added while stirring to obtain a mixture. Then, the ratio of the mass improver of the composition described in Table 23 to the total weight of the obtained mixture of calcium propionate was 0.3% by weight, and then heated to 85 ° C while stirring, and stirred at 85 ° C. 2 minutes. The heating was stopped, and after adding 0.5 g of vanilla extract, the mixture was stirred for 1 minute to obtain a custard cream. The obtained custard cream was supplied to the following test after being stored in ice.
保存試驗：與上述同樣地，將添加有實施例13及比較例11之保質改善劑所製造之卡士達奶油各300g保存於25℃之恆溫機內，經時地進行取樣，依據食品添加物公定書記載之微生物限度試驗法(瓊脂平板傾注法)測定一般細菌之菌數。 Storage test: In the same manner as above, 300 g of each of the custard creams prepared by adding the quality-improving agents of Example 13 and Comparative Example 11 was stored in a thermostat at 25 ° C, and samples were taken over time to be added according to the food. The microbial limit test method (agar plate pour method) described in the publication of the book determines the number of bacteria of the general bacteria.
相較於添加有比較例11之保質改善劑之卡士達奶油於15日內腐敗者，添加有實施例13之保質改善劑的卡士達奶油經過15日後，一般細菌之增殖仍受到抑制，且大幅改善了保存性。將結果表示於表24及第11圖中。 The growth of general bacteria was inhibited after 15 days after the corrosion of the Cristal cream added with the quality-improving agent of Comparative Example 11 within 15 days, after the addition of the quality-improving agent of Example 13 And greatly improved the preservation. The results are shown in Table 24 and Figure 11.
實施例14及比較例12 Example 14 and Comparative Example 12
卡士達奶油之製造 Manufacture of custard cream
充分地攪拌全蛋51g，加入砂糖75g及經過篩之玉米澱粉24g，進一步攪拌之後，將加溫至65℃之牛乳300g一邊攪拌一邊加入，得到混合物。然後，將表25所記載之組成的保質改善劑相對於所得到之混合物總重量的乳酸鏈球菌素之比率以成為0.0006重量%之量添加之後，一邊攪拌一邊加熱至85℃，在85℃攪拌2分鐘。停止加熱，添加香草精0.5g之後，攪拌1分鐘而得到卡士達奶油。所得到之卡士達奶油在冰藏後，供給至以下之試驗。 51 g of whole eggs was sufficiently stirred, and 75 g of granulated sugar and 24 g of sieved corn starch were added, and after further stirring, 300 g of milk which was heated to 65 ° C was added while stirring to obtain a mixture. Then, the ratio of the quality-improving agent of the composition shown in Table 25 to the total weight of the obtained mixture of nisin was added in an amount of 0.0006 wt%, and then heated to 85 ° C while stirring, at 85 ° C. Stir for 2 minutes. The heating was stopped, and after adding 0.5 g of vanilla extract, the mixture was stirred for 1 minute to obtain a custard cream. The obtained custard cream was supplied to the following test after being stored in ice.
保存試驗：與上述同樣地，將添加有實施例14及比較例12之保質改善劑所製造之卡士達奶油各300g保存於25℃之恆溫機內，經時地進行取樣，依據食品添加物公定書記載之微生物限度試驗法(瓊脂平板傾注法)測定一般細菌之菌數。 Storage test: In the same manner as above, 300 g of each of the custard creams prepared by adding the quality-improving agents of Example 14 and Comparative Example 12 was stored in a thermostat at 25 ° C, and samples were taken over time, and added according to food. The microbial limit test method (agar plate pour method) described in the publication of the book determines the number of bacteria of the general bacteria.
相較於添加有比較例12之保質改善劑之卡士達奶油於11日內腐敗者，添加有實施例14之保質改善劑的卡士達奶油經過11日後，一般細菌之增殖仍受到抑制，且大幅改善了保存性。將結果表示於表26及第12圖中。 The growth of general bacteria was inhibited after 11 days of the addition of the Qatar cream with the quality-improving agent of Example 14 to the spoiler with the quality-improving agent of Comparative Example 12 added within 11 days. And greatly improved the preservation. The results are shown in Table 26 and Figure 12.
實施例15及比較例13 Example 15 and Comparative Example 13
漢堡排之製造：於漢堡排幫手(Hamburger Helper)(House食品製)23g中混入牛乳120g及混絞肉250g。然後，將表27所記載之組成之保質改善劑以相對於所得到之混合物總重量的山梨酸鉀之比率成為0.1重量%之量添加，充分地混合之後，進行成型(約20g/個)，於預熱之蒸汽對流爐(Tanico製)以230℃燒成4分鐘，得到漢堡排。所得到之漢堡排於室溫冷却後，供給至以下之試驗。 Manufacture of hamburger vines: 120 g of milk and 250 g of mixed ground meat were mixed in 23 g of Hamburger Helper (household food). Then, the mass improver of the composition described in Table 27 was added in an amount of 0.1% by weight based on the total weight of the obtained mixture, and the mixture was sufficiently mixed and then molded (about 20 g/piece). In a preheated steam convection oven (manufactured by Tanico), it was baked at 230 ° C for 4 minutes to obtain a hamburger platter. The resulting hamburger was cooled at room temperature and supplied to the following test.
保存試驗：與上述同樣地，將實施例15及比較例13之保質改善劑所製造之漢堡排保存於25℃之恆溫機內，經時地進行取樣，依據食品添加物公定書記載之微生物限度試驗法(瓊脂平板傾注法)測定一般細菌之菌數。 Storage test: In the same manner as above, the hamburger platters prepared in the quality assurance improvers of Example 15 and Comparative Example 13 were stored in a thermostat at 25 ° C, and were sampled over time, according to the microorganisms described in the food additive publication. The limit test method (agar plate pour method) measures the number of bacteria of a general bacteria.
添加有實施例15之保質改善劑的漢堡排相較於添加有比較例13之保質改善劑的漢堡排，一般細菌之增殖仍受到抑制。將結果表示於表28及第13圖中。 The burger row to which the quality improving agent of Example 15 was added was generally inhibited from the growth of the bacterium in the hamburger cell to which the quality improving agent of Comparative Example 13 was added. The results are shown in Table 28 and Figure 13.
實施例16及比較例14 Example 16 and Comparative Example 14
漢堡排之製造： 於漢堡排幫手(House食品製)23g中混入牛乳120g及混絞肉250g。然後，將表29所記載之組成之保質改善劑以相對於所得到之混合物總重量的乳酸鏈球菌素之比率成為0.001重量%之量添加，充分地混合之後，進行成型(約20g/個)，於預熱之蒸汽對流爐(Tanico製)以230℃燒成4分鐘，得到漢堡排。所得到之漢堡排於室溫冷却後，供給至以下之試驗。 The manufacture of the hamburger: In a 23 g of a hamburger platter (House Food Co., Ltd.), 120 g of milk and 250 g of mixed meat were mixed. Then, the mass improver of the composition described in Table 29 was added in an amount of 0.001% by weight based on the total weight of the obtained mixture, and after sufficiently mixing, molding was carried out (about 20 g/piece). In a preheated steam convection oven (manufactured by Tanico), it was baked at 230 ° C for 4 minutes to obtain a hamburger platter. The resulting hamburger was cooled at room temperature and supplied to the following test.
保存試驗：與上述同樣地，將添加有實施例16及比較例14之保質改善劑所製造之漢堡排保存於25℃之恆溫機內，經時地進行取樣，依據食品添加物公定書記載之微生物限度試驗法(瓊脂平板傾注法)測定一般細菌之菌數。 Storage test: In the same manner as above, the hamburger prepared by adding the quality-improving agent of Example 16 and Comparative Example 14 was stored in a thermostat at 25 ° C, and was sampled over time, and recorded according to the food additive publication. The microbial limit test method (agar plate pour method) measures the number of bacteria of a general bacteria.
添加有實施例16之保質改善劑的漢堡排相較於添加有比較例14之保質改善劑的漢堡排，一般細菌之增殖仍受到抑制。將結果表示於表30及第14圖中。 The burger row to which the quality improving agent of Example 16 was added was compared with the hamburger row to which the quality improving agent of Comparative Example 14 was added, and the proliferation of the bacteria was generally suppressed. The results are shown in Tables 30 and 14.
實施例17及比較例15 Example 17 and Comparative Example 15
香腸之製造：將豬瘦肉6kg、豬油1.5kg、冰塊2.4kg及少量之辛香料充分混合。將所得到之混合物分成各1kg之小份，將表31所記載之組成的保質改善劑以相對於該混合物總重量的山梨酸鉀之比率成為0.2重量%之量添加並進一步混合。放置一晚後，灌入腸衣後，以50℃乾燥30分鐘之後、以50℃燻蒸3小時，然後，以72℃燻蒸40分鐘。燻製後冰藏，為了2次殺菌而真空包裝後，以72℃煮2小時。所得到之香腸在室溫下冷却後，供給至以下之試驗。 Sausage manufacturing: 6 kg of pork lean meat, 1.5 kg of lard, 2.4 kg of ice and a small amount of spice. The obtained mixture was divided into 1 kg portions, and the mass improving agent having the composition shown in Table 31 was added in an amount of 0.2% by weight based on the total weight of the mixture, and further mixed. After standing overnight, after filling the casing, it was dried at 50 ° C for 30 minutes, then fumigated at 50 ° C for 3 hours, and then fumigated at 72 ° C for 40 minutes. After being smoked, the ice was stored in a vacuum package for 2 times of sterilization, and then boiled at 72 ° C for 2 hours. The obtained sausage was cooled at room temperature and supplied to the following test.
保存試驗 Preservation test
與上述同樣地，將添加有實施例17及比較例15之保質改善劑所製造之香腸於15℃之恆溫機內保存，經時地進行取樣，依據食品添加物公定書記載之微生物限度試驗法(瓊脂平板傾注法)測定一般細菌之菌數。 In the same manner as above, the sausages prepared by adding the quality-improving agents of Example 17 and Comparative Example 15 were stored in a thermostat at 15 ° C, and were sampled over time, according to the microbial limit test described in the food additive publication. The method (agar plate pouring method) measures the number of bacteria of a general bacteria.
已添加實施例17之保質改善劑的香腸相較於添加有比較例15之保質改善劑的香腸，一般細菌之增殖受到抑制。將結果表示於表32及第15圖中。 The sausage to which the quality-improving agent of Example 17 was added was generally inhibited from the growth of the bacteria compared with the sausage to which the quality-improving agent of Comparative Example 15 was added. The results are shown in Table 32 and Figure 15.
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