TWI262055B - Method of improving preservable period of processed food - Google Patents

Abstract

The objective of the invention is to provide a method of improving a preservable period of a processed food capable of suppressing the growth of microorganisms associated with putrefaction or deterioration, and improving the preservable period of processed foods such as processed meats and edible daily dishes without inducing substantial affect on the tastes characteristic to the processed food. A method of improving a preservable period of a processed food by using at least a lactic acid salt and an acetic acid salt. The lactic acid salt is added in an amount of more than 0.5 wt.% and less than 2.5 wt.%, preferably 1.8-2.2 wt.%, and the acetic acid salt is added depending the pH value of the processed food in an amount given by formula (I), preferably formula (II). Acetic acid salt (wt.%) < pH value/5-0.6 ... (I), acetic acid salt (wt.%) <= pH value/5-0.7 ... (II). For a processed food, the pH region is preferably 5.0-7.0. Further, besides the lactic acid salt and the acetic acid salt, glycine and/or a polyphosphoric acid salt, or adipic acid may be added as necessary.

Description

A7 B7

V. EMBODIMENT OF THE INVENTION (Technical Field to which the Invention Is Applicable) The present invention relates to an original flavor of a processed food which does not substantially affect edible meat products, preparations, meat products, various edible meat dishes, and the like, and can suppress microorganisms involved in corruption or corruption. Proliferation, improving the preservative, and improving the preservation of processed foods. [Practical Technology] In recent years, while the demand for consumers has changed, the processed foods have also diversified, and the low-fat, low-salt products that reflect the health orientation of consumers have also increased. In particular, the reduction of edible salt and the like also reduces the microbiological preservation. In such a situation, in the stage of circulation, sale, and consumption, the pursuit of ensuring the microbiological safety of processed foods, improving preservation, and not A method for improving the texture of the processed food mouth, which has an adverse effect, etc. The technique for improving the preservation property has been disclosed as follows. In the Japanese Patent Publication No. 59-i75870, the glycine acid is improved as a multiplicative property. The bactericidal power of the food, and the food will not make the taste, taste, etc. The method for improving the preservation of processed foods containing 0.1 to 1.0% by weight of reading acid and equivalent to glycerol _5G to 5 (8) by weight of vinegar and/or lactate has been described, but it is a majority of In the food, the amount of the lactic acid 囷 of the bacterium such as rancidity, which is a cause of deterioration, is sufficient to obtain a sufficient effect, and the amount of the various components is added, but the sweetness caused by the glycine acid, the acidity caused by the acetic acid, and the metal caused by the sodium lactate. In addition, it is said that there is no problem in the balance of the flavor. In JP-A-62-2〇1 563, it is described that the combination of protamine and a special antibacterial substance is used alone. Sex

The product is preserved on the natural material with f-effects as the center. The food is extracted from glycine, sodium acetate, lysozyme, and licorice. Quality, low-grade fat vinegar, sugar ester, vitamin _, === Among the specific antibacterial substance groups, a food preservation material in which one type or two or more types of X kg white is combined is selected, but the constituent protein of the composition is the main ingredient of the edible meat dishes of the preferred object of the present invention. Eggs have no effective antibacterial effect. 'We can't expect it to satisfy the food preservation effect. 曰=5, in the Gazette, it is described that there is a food preservative enhancer that does not affect the flavor of food as a preservative of food. The component is at least one selected from the group consisting of adipic acid, citric acid, tartaric acid, extended acid and malic acid, and/or its salt 〇·卜3〇%, lysozyme 〇·〇1~10% 'G alcohol O.UO% and saturated fatty acid carbon number in the glycerol fatty acid of m is 0.05~50% of food preservative enhancer, because there are glycerin fatty acid esters with a carbon number of 8-12 in the constituents, which have bitter taste and flavor to food. Cause adverse effects. Also, there are also microorganisms In the preservative food such as edible meat products, the preservation property is improved by a good antibacterial effect, and the taste is improved. A food-preserving enhancer having a good solubility and a balanced food preservation enhancer containing lysozyme, amino acid or a salt thereof, an organic acid or a salt thereof and an acetate, specifically, an amine group An acid such as glycine or alanine is more than one or more, and one or more selected from the group consisting of organic acids such as adipic acid, fumaric acid, malic acid, tartaric acid, lactic acid or citric acid, and acetates such as sodium acetate, etc. It is the cause of many foods that have deteriorated ______ - 6- This paper uses Chinese national standards (CNi μ specifications ^ fresh and public concern) 13,126205^ A7 B7 V. Invention description (although the milk is added for sufficient effect) The bacteria I found that there is a sweetness caused by glycine, a sour taste caused by sodium acetate, and a metallic taste of sodium lactate, and it cannot be said that there is no problem in the balance of flavor. Special Kaiping 9-23860 In addition, although it is described as a food preservation material which uses vinegar or acetic acid to preserve the scent of vinegar or acetic acid without causing the tongue to taste, from cool to cool acid and adipic acid, fumarate glucose a food preservation material in which one or more organic acids and/or organic red salts are mixed with a combination of acid &lt;5 lactone, citrate, tartrate, lactate and malate, but Regarding the use of vinegar or acetic acid to reduce the sourness, as described in the detailed description, there is a problem that it is expected to be used for a processed product having a pH of 4.5 or less. [Problems to be solved by the present invention] In the method of improving the preservation of the processing, although the emphasis is on the flavor, the inventors of the present invention have changed their viewpoints and adopted the research on the preservation of the original flavor of the food. The problem of the present invention is to provide a method for improving the processing property of a processed food which does not substantially affect the flavor of the processing, the food restaurant, etc., and suppresses the increase in the number of microorganisms involved in corruption and deterioration. The inventors of the present invention have an understanding, a too μ, a +, and a field. /Into the '^% decided to do a variety of research on the subject': the use of organic acid or organic acid salt with the effect of inhibiting the proliferation of microorganisms on the product # because the antibacterial effect ί has not been: Poor [There has always been a variety of efforts. However, I have not found out that the original flavor range of the food is not materially affected. The paper size is too applicable. The country is limited to the national standard. CNS, A4 specifications 29'7^^ - 1262055 i

瞥l 3, II ------ seven, - five, the invention of the sun and the moon (the preservation of the opinion. Although the general bacteriostatic effect is affected by the value of 0 (the more acidic the pH is more effective), but if it is lactic acid It is not easily affected by the p H value, and has a wide-area p Η effect on gram-positive bacteria such as lactic acid bacteria which cause the main cause of deterioration of the food, although it has been proved in the experimental system of the test tube (Songdo et al. The food worker's test 'V〇1· 41, No. 1〇, 687_7〇2 (1994)), because the soil has not been confirmed in the food processing system, such as lactic acid function, and is not used as a method to enhance preservation. In the application example, lactic acid was used. (Test Example 1) First, the test was carried out in order to find the limit of lactate that can be added to processed foods. The chicken meatballs, hamburger, sausage and seasoned pork were used. As a processed food for testing, various methods for producing processed foods for testing are as follows: (1) The basic formula of chicken ground meatball chicken ground meatballs is: chicken ground meat (leg meat twisted into size 5 right) 67 weight %, raw bread flour π wt%, egg 8 wt%, water n 14 weight %, salt 0. 8 wt%, pepper 〇 〇 6 wt%. After measuring the raw materials according to the basic formula, the amount of all the materials is measured by the amount shown in Table 1, and the sodium lactate is added 'fully mixed. The raw materials are each about 3 〇g, made into pellets 'in hot water at about 95 ° C, heated to a central temperature of about $ 〇. 〇. After heating, let cool for about 10 minutes for later testing. 2) The basic formula of hamburger burger is: ground meat (pig: cattle = 1 : 1 raw material twisted into a size of about 5 mm) 58% by weight, onion 23% by weight, raw bread flour 6% by weight, milk 12_14% by weight, salt 0.8% by weight, pepper 0.06% by weight. According to -8- ---- This paper scale is applicable to China National Standard (CNS) A4 specification (21〇x 297 mm)

A7 B7

After the basic formula is used to measure the raw materials, all the materials are metered in the amount shown in the table, sodium lactate is added, and the mixture is thoroughly mixed. The mixed raw materials are each about loog, and after molding, the two sides of the hot iron plate are alternately heated to a temperature of about 80. (:. After cooling, let it cool for about 1 minute for later test. G) Sausage The basic formula of sausage is: pig meat (the tenderloin is twisted into a size of 5mm) 65 weight f%, salt 1.5 weight. /. , polymerized phosphate 〇. 2% by weight, 4.5% by weight of f, and 28.8% by weight of ice. After measuring the raw materials according to the basic formula, the sodium lactate is measured for the total amount of the materials shown in the table, and then added in the order of (1) k meat, ice, (2) salt, polymerized phosphate, sodium lactate, and (3) starch. Mix it with a food mincer. This mixture was filled to a gasified ethyl bromide envelope at about 150 g and ligated at both ends. Next, heating was carried out for 2 minutes in a water bath until the center temperature reached about 70 tons. After heating, it was cooled in ice water for about 30 minutes, and then stored in a refrigerator of 〇~2t: one night for later testing. (4) Seasoned pork The basic formula of seasoned pork is: 70% by weight of pork tenderloin (sliced into 2 mm thick) and 30% by weight of barbecue sauce. After measuring the raw materials according to the basic formula, 'all materials are metered in the amount shown in Table i, and sodium lactate is added and thoroughly mixed. After mixing and mixing, save it in a 0~2 art refrigerator for one night. Thereafter, the hot iron plate was alternately grilled on both sides until it was confirmed by the naked eye that it had been sufficiently heated for later testing. For each test article prepared according to the manufacturing method, sensory evaluation was performed by five trained panelists. The sensory evaluation is: for each item, -9- This paper scale applies the Chinese National Standard (CNS) A4 specification (210 X 297 mm)

Each reviewer evaluates individually. The results obtained were further evaluated by five panelists. The evaluation samples were evaluated on the basis of "〇·good △. slightly salty, metallic X: distinct salty, metallic". The results are shown in Table 1. [Table 1] I Sodium lactate (%) 〇.〇1 0.5 1.0 1.5 2.0 2.5 3.0 3.5 Difficult ground meatballs XX 〇〇〇〇〇〇Λ Burger 〇〇〇〇〇〇Λ X Sausage 〇〇〇〇〇〇Λ X Astringent pork 〇〇〇〇〇〇〇Λ It can also be seen from Table 1 that there is a tendency to feel salty or metallic taste by the addition of sodium lactate. The effect varies depending on the type of processed food. It can be recognized that the chicken meatballs with a light taste are 2.5% by weight, the burgers and sausages are 3% by weight, and the seasoned pork is 3·5 weights 0/〇. The results showed that the chicken ground meatballs in the processed product were the most susceptible to the flavor, and it was understood that the limit of the addition amount at this time was about 2% by weight. 试验 (Test Example 2) Next, the organic salt used in combination with the lactate was selected. After that, look at the acetate surface. This test is conducted in order to find out the appropriate method for the investigation of the flavor and effect of the processed food lactate and the combination with the acetate for the difference of the ρ Η value. The hard-to-ground meatballs which are susceptible to the flavor of the lactate are used as test specimens. The chicken ground meatballs are formulated as: chicken ground meat (leg meat twisted to a size of about 5 mm) 67% by weight, raw bread flour 丨 3% by weight, egg 8% by weight, water u. 丨 4 weight. /. 0.8% by weight of salt and 0. 06% by weight of pepper. In addition, in order to make it -10 - this paper scale applies Chinese National Standard (CNS) A4 specification (210 X 297 mm) 126^055, A7; ___B7__ i, invention says 7) &quot;'~&quot; For specific pH values, fumarate coated with tallow and 2 N NaOH were used. The pH value is adjusted in the preliminary test beforehand, and the amount of addition to the p Η value after heating is determined. After measuring the raw material and the ρ Η adjusting agent according to the basic formulation, all the raw materials were measured by the addition amount shown in Table 2, and sodium lactate and sodium acetate were added and thoroughly mixed. The mixed raw materials were each made into a pellet shape of about 30 g, and heated to a central temperature of about 80 ° C in hot water at about 95 °C. After cooling for about 10 minutes, it was left to cool for sensory evaluation. ',, for the sample for testing, the sensory evaluation was performed by 5 trained reviewers. The sensory evaluation is: for each item, each reviewer evaluates individually. The results obtained were further discussed by five panelists, and the evaluation samples were evaluated on the basis of "〇: good △: slightly salty, metallic X: distinct salty, metallic". The results are shown in Table 2. [Table 2] pH 5.5 Steel Acid vinegar Lactic acid steel (%) Δ Δ

X χ

XI XI XI Δ Δ Δ Δ

X

Xj

Xi xj xi

X

X

X

X

X

X

X

X

XI

XI

X

XI X A Moderate Ruler Paper PCT 1 29 X 10 2 Rule 4 A S) IN c Standard {4

, invention description (8 t? 62 〇 5 ^ pH 6.0

------------ _ Sodium acetate (%) = 3⁄43⁄43⁄4.— 0.0 0.2 0.3 0.4 0.5 0.6 0.7 0.8 Lactic acid % 0.0 1.0 1.5 2.0 Love success face mask ______ _ Δ Δ △ Δ XXXXX 2.5 △ △ △ △ △ △ XX 3.0 x XXXXXXX, "β 1, a factory 丨 T 7," L · 暇 milk Du Shiyi p JHL 1 巳 special, down to 2% by weight has no adverse effects. On the other hand, in the case of sodium acetate, and sodium acetate in the presence of 2% by weight of sodium lactate, it does not depend on the content of sodium lactate. -12 The paper scale applies to the Chinese National Standard (CNS) A4 specification (2l〇x eggs 7 mm) I2&amp 2Q55 I , A7 B7 V. Inventive said that B1 (9 〇·ό1% 'has no adverse effect on flavor'), in the absence of lactic acid content, Table 2 shows the enthalpy and sodium acetate flavor In this case, acetic acid #3 (% by weight) can be found by a one-time function of the pH value shown by the following formula (II). From this result, it is understood that: for processed foods containing 2% by weight of sodium lactate, correspondingly In the p Η value of processed foods, sodium lactate and sodium acetate can be used in combination by adding the amount of sodium acetate in a certain ratio without affecting the flavor. p Η value acetate (% by weight) $--〇.7. ...............(Π) 5 As described above, first find out the combination and content of organic acids that do not substantially affect the original flavor of processed foods, and identify processed foods based on the combination and blending amount. The preservation effect of the present invention is completed by the present invention. That is, the present invention is a processing A method for improving the preservability of a product, which comprises at least a lactate and an acetate to improve the preservability of the processed food, characterized in that it contains 5% by weight of lactate and less than 2.5% by weight, and the acetate should be processed. The pH of the food is such that it contains the amount obtained according to the following formula (1) (Application No. 1). 〇PH value vinegar salt (% by weight) &lt; -- 0.6......... (I) In addition, the method for improving the preservability of the processed food described in claim 1 is characterized in that it contains the acetate obtained in the following formula (II). Item) “ P 铋 vinegar salt (% by weight) $--· 〇·7···.............(π) -13- This paper scale applies to China National Standard (CNS) Α4 specification (210 X 297 PCT 126205$ t . (A7 :----___________B7 V. Inventions) Ming ( ) The more advanced invention relates to the preservation of the processed good mouth according to the scope of claim 1 or 2 Sexual assimilation method, the content of lactate in the sputum is 1~8~2.2% by weight (the third item of the patent application scope), and the money is applied for the patent scope range 1~3 The method for improving the preservability of processed foods according to any one of the preceding claims, wherein the citrate salt and the acetate salt are all sodium salts (fourth member of the patent application scope) or according to any one of items i to 4 of the patent application scope. The method for improving the preservation of the processed food printing 4, wherein the processed food has a ph range of 5·0 7·0 (refer to the patent range 5), or according to the patent application scope 1 to # (any item has been The method for improving the preservability of processed foods, wherein the method comprises the following: in order to make the glycine and/or the polymeric phosphate (part 6 of the patent application), or according to any one of the scope of the patent application: Method for improving the preservability of processed food w, in order to make it contain adipic acid, please patent item 7 p [type of invention implementation]

Although the processed food in the present invention is not particularly limited, examples thereof include fish meat products or hamburgers, meat balls, fried ground meat ribs, round fried ribs, fried chicken, and hard-boiled pieces: 3⁄4 sell, pork cutlet , fried chicken (crunchy chicken), meatballs, ground meatballs, etc., unheated meat, fish, meat, seasoned fish, salad, vinegar, food, pickles, sauces, etc. The food preservation improving method of the present invention can be applied to foods, particularly those which are acidic, preferably pH 5 to 7, and more preferably between pH 5·5 and 6·5. The lactate or acetate in the present invention is not particularly limited as the lactate or acetate used as a general food material, but &lt;=^ acid -14-

V. Invention _ (11 ^ 620^5 Salt and acetate are all preferred as sodium salt. The concentration of lactate contained in processed food is more than 0.5% by weight and less than 25% by weight, especially 18~ 2·2 is better. If it is less than 0.5% by weight, the preservation effect is not sufficient, and 2.5% by weight or more will affect the flavor of processed foods. On the other hand, sodium acetate contained in processed foods; Ρ Η, it is necessary to have a range represented by the following formula (11) in the range represented by the following formula (11), and particularly, the range represented by the following formula (III) is optimal. 1) The range shown will affect processed foods. pH pH &quot; 〇·8 $ Acetate (% by weight) $----〇7..........(ΠΙ) ^5 ........... In the method for improving the preservability of processed food of the present invention, in addition to the above-mentioned lactate and acetate, a compound used in other general foods may be used in combination, and exemplified compounds are Glycine, polyphosphoric acid, adipic acid, etc. The above-mentioned m-phosphoric acid' can be exemplified by acidic coke scales which are used in general food materials. Acid, pyrophosphate, tripolyphosphate, hexametaphosphate, etc. As the polymerized phosphate, a sodium salt is preferred. In a more specific combination, lactate, acetate, glycine and polymeric phosphoric acid are exemplified. Salts are lactate, acetate and adipic acid. And 'methods that contain lactate or acetate in foods can be used to disperse almost any method, for example, in the manufacturing stage of processed foods of the subject. It can be added by a method such as dissolving, mixing, stirring and mixing, spray adhesion, draping, spreading, spreading, etc., and it can be contained to a predetermined amount. -15- A7 B7 12620553 α μ_i : 孓.. [Embodiment] The present invention will be described in detail by way of examples and the like, but the technical scope of the present invention is not limited by the following examples. Example 1 (manufacturing of test article) The chicken ground meatball which is susceptible to the flavor of the lactate is used as a test article (refer to Test Example 1). The formula of the chicken ground meatball is: chicken ground meat (the leg meat is twisted into a size of about 5 mm) 67% by weight, raw bread flour 13 Weight%, egg 8 weight %, water u 14% by weight, 0.8% by weight of salt, and 0.06% by weight of pepper. Moreover, in order to achieve a special p Η value, use tallow-coated fumaric acid and 2N_NaOH. Adjust p Η value in advance preliminary test In the middle, the amount of the specific ρ η value after heating is determined, and the amount of the compound is set. After the raw material and the ρΗ adjusting agent are measured according to the basic formula, the amount of the raw material shown in Table 3 is added, and sodium lactate and sodium acetate are added. And mix well. The mixed raw materials are about 3 〇g each, made into pellets, heated to about 80 ° C in hot water at about 95 ° C. After cooling for about 10 minutes, let it cool. 'Use one night to save the refrigerator in 0~2 C. (Lactic acid bacteria inoculation test) As a cause of deterioration of processed foods, Lactobacillus viridescens-1 PSC-Y510101 ^ Lactobacillus casei-14 PSC-Y510301 , Leuconostoc sp.-l〇 PSC-Y539901

Enterococcus faecalis-15 PSC-Y520101 was used as a test strain. Each strain was inoculated into 10 ml of APT culture solution (manufactured by DIFCO Co., Ltd.), cultured at 32 ° C for about 24 hours, and stored at 2 ° C for 2 days, in order to make the -4 strain of the 4 strains applicable to the Chinese national standard. (CNS) A4 size (210 X 297 mm) 1^62055 j ' A7 ---- - B7 V. Invention said Meng ( ) 13 The number of bacteria becomes the same amount, using sterile physiological saline (salt concentration: 〇.86 0/〇) This 5' is diluted with the mixed bacterial solution, and 〇·5 mi is added to the chicken ground meatballs, and the weight is about 10 CFU/g. The vacuum was packaged and stored at 10 ° C, and the BCP plus the countate medium was used for the month to determine the number of lactic acid bacteria. The results are shown in Table 3. The numbers in Table 3 indicate the number of days when the number of bacteria reached 1〇5 FU/g or more. 2〇&lt; indicates that the number of bacteria was less than 1〇5 CFU/g even after the second day of storage. And the portion of the mesh under background in the table is expressed as the portion of the results in Table 2 which is 〇. [Table 3] PH 5.5 Sodium acetate (%) 0.2 0.3 0.4 0.5 0.6 0.7 0.8 ___ ___ 13 17 19 20 &lt; 16 17 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; mmm 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 20 &lt; 0.0 I _ 18 20 &lt;

cap

0·0 0.5 Sodium lactate (%) 1.0 1.5 2.0 2.5 3.0 -17- This paper scale applies to Chinese National Standard (CNS) A4 specification (210 X 297 mm)

Α7 Β7, invention sharp 砑 (PH 6.0 sodium acetate C%)

11 I t 1X lx 8 ix ΡΗ 6.5 2

3 1X

δ 1X sodium acetate (%)

(Test results) With the increase in the amount of sodium lactate and sodium acetate added, the bacteriostatic effect on lactic acid bacteria also increased. The effect of changing sodium lactate between ρΗ5·5~6.5 is almost no 18- This paper scale applies to Chinese National Standard (CNS) Α4 specification (210 X 297 mm) 1262055 t 丨v' A7 --_______B7_ V. Invention description () 15 'crossing', but if the sodium acetate increases the value of P, it can be seen that the antibacterial effect is significantly reduced. In addition, by the combination of sodium lactate and sodium acetate, it is known that the multiplying ρ Η value is added and multiplied by the bacteriostatic effect, and the lower the ρ Η value, the stronger the display. It is also understood that the results of the combined consideration table 3 and the results of the above Table 2 (parameters, the net portion of Table 3), the processed foods containing 2% by weight or less of sodium lactate are depreciated at a certain ratio by a certain ratio. The change in the amount of sodium acetate added does not affect the flavor, and microbiological preservation can be obtained. Example 2 (Manufacturing of test articles) (1) The formula of chicken ground meatballs difficult to beat meatballs is: chicken ground meat (leg meat is about 5 mm in size) 67% by weight, raw bread flour 13% by weight, egg 8 wt%, water 1114 wt%, salt 0.8 wt%, and pepper 〇 06 wt%. After the raw materials were metered according to the basic formulation, all the materials were metered, added with sodium lactate, acetic acid steel, acid sodium pyrophosphate, and glycine acid in the amounts shown in Table 4, and thoroughly mixed. The mixed raw materials are each about 30 g, and are formed into pellets. In about 95 Torr hot water, the temperature is raised to about 8 (rc. After cooling for about 1 minute, it is cooled and then stored for one night. Yu Yu ~ 2 it refrigerator, as a test article. The pH value of the test article, in each test area is in the range of 5. 9 ~ 6 ,, and sensory evaluation, there is no problem point. (2) The basic formula of seasoned pork seasoned pork is: pork tenderloin (sliced to a thickness of 2 mm) 70% by weight, barbecue sauce 30% by weight. After measuring raw materials according to the basic formula, 'will be sodium lactate, sodium acetate relative to the total amount of material Adipic acid is metered, added, and thoroughly mixed in the amounts shown in Table 5. After mixing -19- This paper scale is applicable to China National Standard (CNS) A4 specification (210 X 297 mm) · 2055 ' Α 7

Point (test method) Regarding chicken ground meatballs, the bacteriostatic effect was evaluated by the method of lactic acid bacteria inoculation test in the case of 盥, 眚, 丄, gt; Another female product, j, 1 glutinous rice, and glutinous pork will be stored in the refrigerator. 2 Each vacuum is packaged in a thief, and the number of bacteria is determined by a rod-shaped agar medium. The results are shown individually in Tables 4 and 5. -, "Save the number of turns (曰)" in Table 4 and Table 5 is the number of days when the number of bacteria reaches 1〇5 c or more.

L-__ - 20- This paper size is suitable for towels _ home standard (CNS) A4 specifications (X 297 public) A7 B7

1262055 t.,.'c-. &gt; , V. Inventions at the beginning ([Table 5] Quantity (%)

It can be understood from Table 4 that the chicken ground meatballs, in the above test example 2, do not affect the flavor may be added in the combination of sodium lactate 1.0% by weight and sodium acetate 〇 3% by weight in the 'by acid pyrophosphate residue and glycine alone Alternatively, it may be known that the period of time up to 105 CFU/g or more is extended by 2 to 7 days. Further, as is clear from Table 5, it was found that the seasoning of the seasoned pork was increased by 3 days after the addition of sodium lactate and sodium acetate and the addition of adipic acid to a temperature of 1 〇 5 CFU/g or more. [Effect of the present invention] The method for improving the preservability of the X-added food of the present invention can improve the preservability of the processed food without affecting the original flavor of the processed food of the species. Moreover, by using sodium lactate and sodium acetate, and using acid sodium pyrophosphate and glycine, or adipic acid, the flavor balance is not affected, and a better antibacterial effect can be obtained. [Simple drawing description] [Fig. 1] is a representation of the sounding containing sodium lactate. The flavor of industrial foods, p η and sodium acetate

Claims (1)

S62〇55 Patent Application No. 1 Announcement • A method for improving the preservability of processed foods, which uses at least a lactate and an acetate, which contains more than 1.8% by weight and less than 2.2% by weight of lactate' Depending on the processed food, ρ Η contains the amount of acetate defined by formula (I): acetate (% by weight) &lt;-value...〇6................( I). 2 · The method for improving the preservability of processed foods according to the scope of claim 1 'containing acetic acid salt of the formula (II): acetate (% by weight) $, a Ε _ ^ 〇 7..... ...........(id. 3) The method for improving the preservability of processed foods according to the scope of claim 1 in which the lactate and acetate are sodium salts. The method for improving the preservability of processed foods, wherein the pH range of the processed foods is 5.0 to 7.0. 5 · The method for improving the preservability of processed foods according to the scope of claim 1 of the patent application, further comprising glycine and/or polymerization Phosphate. 6 · A method for improving the preservability of processed foods according to the scope of patent application No. 1. Further containing adipic acid. This paper scale is applicable to China National Standard (CNS) A4 specification (210 X 297 mm).