WO2014192693A1 - 食品用日持ち向上剤および食品の日持ち向上方法 - Google Patents

食品用日持ち向上剤および食品の日持ち向上方法 Download PDF

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Publication number
WO2014192693A1
WO2014192693A1 PCT/JP2014/063837 JP2014063837W WO2014192693A1 WO 2014192693 A1 WO2014192693 A1 WO 2014192693A1 JP 2014063837 W JP2014063837 W JP 2014063837W WO 2014192693 A1 WO2014192693 A1 WO 2014192693A1
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Prior art keywords
food
shelf life
weight
acid
improving agent
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PCT/JP2014/063837
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English (en)
French (fr)
Japanese (ja)
Inventor
裕介 金城
義顕 栗山
陽二郎 古川
正史 野村
カシデツ ラーウプアン
ソラコン チャーウィリヤピーシャー
Original Assignee
上野製薬株式会社
ウエノ・サイエンス・テック・ラボラトリー・（タイランド）・リミテッド
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Application filed by 上野製薬株式会社, ウエノ・サイエンス・テック・ラボラトリー・（タイランド）・リミテッド filed Critical 上野製薬株式会社
Priority to KR1020157035460A priority Critical patent/KR20160015257A/ko
Priority to CN201480030712.6A priority patent/CN105307508A/zh
Priority to JP2015519847A priority patent/JP6496661B2/ja
Publication of WO2014192693A1 publication Critical patent/WO2014192693A1/ja
Priority to PH12015502668A priority patent/PH12015502668B1/en
Priority to HK16106563.6A priority patent/HK1218497A1/zh

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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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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

Definitions

  • This application relates to a food shelf life improving agent and a food shelf life improving method.
  • Amino acids such as glycine have sweetness, and when heated together with reducing sugars contained in foods, they have the property of producing brown substances by the Maillard reaction and changing the color of the foods.
  • Sorbic acid, propionic acid, benzoic acid and their salts, nisin, etc. are used as preservatives for fish paste products, meat products, cheeses, beverages, etc. because they exhibit antibacterial activity against bacteria, mold, yeast, etc. Yes. These preservatives are designated food additives with clear use criteria based on sufficient testing.
  • Patent Document 1 proposes a food quality-preventing agent containing sodium acetate, acetic acid and diglycerin monofatty acid ester.
  • Diglycerin monofatty acid ester has a unique odor derived from fatty acid and may impair the flavor of food.
  • Patent Document 2 proposes a bacteriostatic composition for foods that uses an acetic acid component such as sodium acetate, acetic acid, vinegar, and powdered acetic acid in combination with betaine.
  • Betaine has a unique sweetness, and when added in a large amount, the original flavor of food is impaired. Betaine has the property of causing coloration upon heating.
  • Patent Document 3 proposes a seasoning composition containing one or more amino acids or salts thereof, one or more organic acids or salts thereof, and sodium acetate.
  • Patent Document 4 proposes a food preservative containing polylysine and sorbic acid or benzoic acid or a salt thereof as active ingredients.
  • the effective pH of each component is different, the improvement of the antibacterial effect by the combination of these active components is insufficient.
  • Patent Document 5 proposes a preservative characterized by containing sucrose fatty acid ester and lysozyme having nisin, HLB of 10 or more.
  • Sucrose fatty acid esters have a unique odor derived from fatty acids and may impair the flavor of food.
  • This application aims to provide a shelf life improving agent for foods that exhibits a high shelf life improvement effect without affecting the taste quality and color tone of the food.
  • the present inventors are able to increase the shelf life improvement effect while minimizing changes in food quality and color tone by coexisting a specific bacteriostatic substance and inulin in a food shelf life improving agent. I found it.
  • the present application contains at least one bacteriostatic substance selected from the group consisting of acetate, sorbic acid and its salt, propionic acid and its salt, benzoic acid and its salt, amino acid, and nisin, and inulin.
  • a shelf life improver for foods (hereinafter also referred to as “the shelf life enhancer of the present application”) is provided.
  • the present application also includes a method for improving the shelf life of foods (hereinafter also referred to as “the method for improving shelf life of the present application”), wherein the shelf life improver for foods is added to the food, and the food shelf life improver is added. Provide food.
  • the present application also includes at least one bacteriostatic substance 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, and a composition containing inulin.
  • bacteriostatic substance 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, and a composition containing inulin.
  • the bacteriostatic substance to be contained in the shelf life improving agent of the present application is one or more selected from the group consisting of acetate, sorbic acid and its salt, propionic acid and its salt, benzoic acid and its salt, amino acid, and nisin It is a substance.
  • the acetate, sorbic acid and its salt, propionic acid and its salt, benzoic acid and its salt used as a bacteriostatic substance in this application should just be a thing usable for a foodstuff.
  • these salts include sodium salt, potassium salt, calcium salt, etc., 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 can be used.
  • the acetate, sorbic acid and its salt, propionic acid and its salt, benzoic acid and its salt used in the present application may be commercially available or obtained by synthesis.
  • these bacteriostatic substances use sodium acetate, calcium acetate, potassium sorbate, sodium propionate, calcium propionate, or sodium benzoate in terms of solubility in water, availability, and cost. Is preferred.
  • These bacteriostatic substances may be used alone or in combination of two or more.
  • the amount of acetate in the shelf life improver of the present application is preferably about 10 to 95% by weight, and about 20 to 90% by weight with respect to the total amount of shelf life improver. More preferably, the amount is about 30 to 85% by weight.
  • the amount of acetate is less than 10% by weight relative to the total amount of shelf life improver, the shelf life improvement effect tends to be insufficient, and when the amount of acetate exceeds 95% by weight relative to the total amount of shelf life enhancer Tends to have insufficient suppression of acidity and bitterness.
  • the amount of sorbic acid and / or its salt in the shelf life improver of the present application may be about 1 to 90% by weight relative to the total amount of shelf life improver. Preferably, it is about 10 to 70% by weight, more preferably about 25 to 50% by weight.
  • the amount of sorbic acid and / or salt thereof exceeds 90% by weight based on the total amount of the shelf life improving agent, the prolongation of the bacteriostatic effect by inulin tends to be insufficient.
  • the amount of propionic acid and / or a salt thereof in the shelf life improver of the present application may be about 1 to 90% by weight relative to the total amount of the shelf life enhancer. Preferably, it is about 10 to 70% by weight, more preferably about 25 to 50% by weight.
  • the amount of propionic acid and / or salt thereof exceeds 90% by weight with respect to the total amount of the shelf life improving agent, there is a tendency that the extension of the bacteriostatic effect by inulin is insufficient.
  • the amount of benzoic acid and / or a salt thereof in the shelf life enhancer of the present application is about 1 to 90% by weight relative to the total amount of the shelf life enhancer. Preferably, it is about 10 to 70% by weight, more preferably about 25 to 50% by weight.
  • the amount of benzoic acid and / or its salt exceeds 90% by weight with respect to the total amount of the shelf life improving agent, the prolongation of the bacteriostatic effect by inulin tends to be insufficient.
  • the amount of XX acid and / or its salt shall mean the total amount of XX acid and its salt.
  • amino acids used in the present application include alanine, glycine, arginine and the like. Glycine is preferred because it has an excellent effect of improving shelf life when added to food and has little influence on the taste of food.
  • An amino acid may be used independently and may use 2 or more types together.
  • the amount of amino acid in the shelf life improving agent of the present application is preferably about 10 to 95% by weight, and preferably about 15 to 90% by weight with respect to the total amount of shelf life improving agent. More preferably, it is about 20 to 85% by weight.
  • the amount of amino acid is less than 10% by weight relative to the total amount of shelf life improver, the shelf life improving effect tends to be insufficient, and when the amount of amino acid exceeds 95% by weight relative to the total amount of shelf life improver. There is a tendency for sweetness specific to the amino acid to become strong.
  • the total amount of acetate and amino acid is preferably about 50 to 99% by weight, preferably about 55 to 97% by weight, based on the total shelf life improver of the present application. More preferably, it is about 60 to 95% by weight.
  • nisin used in the present application examples include nisin A, nisin Z, nisin Q, nisin F, and nisin U.
  • Nisin A is preferable in that it has an excellent shelf life effect when added to foods and has little influence on the taste of foods. Nisin may be used alone or in combination of two or more.
  • the amount of nisin in the shelf life improving agent of the present application is preferably about 0.1 to 10% by weight, and about 0.3 to 5% by weight, based on the total amount of shelf life improving agent. More preferably, it is about 0.5 to 3% by weight.
  • the amount of nisin exceeds 10% by weight with respect to the total amount of the shelf-life improving agent, the extension of the bacteriostatic effect by inulin tends to be insufficient.
  • the total amount of acetate and amino acid is preferably about 50 to 99% by weight, more preferably 55 to 97% by weight based on the total amount of the shelf life improving agent of the present application.
  • % More preferably about 60 to 95% by weight, and the amount of nisin is preferably about 0.1 to 5% by weight, more preferably 0.2 to 1%, based on the total amount of the shelf life improving agent of the present application. It is about wt%, more preferably about 0.25 to 0.75 wt%.
  • the bacteriostatic substance contained in the shelf life improving agent of the present application is selected from the group consisting of (A) acetate, sorbic acid and its salt, propionic acid and its salt, benzoic acid and its salt, and amino acid.
  • the food shelf life improver of the present application contains inulin in addition to the bacteriostatic substance.
  • Inulin is a soluble dietary fiber with a degree of polymerization of about 3 to 60 having a non-reducing linear structure that can be expressed as [glucose ⁇ 1- ( ⁇ 2 fructose 1) n- ⁇ 2 fructose].
  • Inulin is a component contained in plants such as Jerusalem artichoke, chicory, burdock, and onion, and can also be synthesized by allowing inulin synthase (various fructosyltransferases) to act on sucrose.
  • any of inulin extracted from plants and inulin obtained by synthesis may be used.
  • inulin may be crude inulin extracted from plants such as Jerusalem artichoke with water or other solvents, liquid inulin purified from crude inulin, powdered inulin obtained by pulverizing liquid inulin by spray drying, etc. Good.
  • the inulin contained in the food shelf life improving agent of the present application preferably has an average degree of polymerization of fructose of 3 to 50, more preferably 5 to 40, and even more preferably 7 to 30.
  • the average degree of polymerization is less than 3, the acidity and bitterness tend to be insufficiently controlled.
  • the average degree of polymerization exceeds 50, the food is poorly dispersed and is the same as when the average degree of polymerization is less than 3. There is a tendency that suppression of acidity and bitterness is insufficient.
  • the amount of inulin is preferably 0.01 to 50 parts by weight, and 0.05 to 30 parts by weight with respect to 1 part by weight in total of the one or more bacteriostatic substances contained in the shelf life improving agent. More preferred is 0.1 to 20 parts by weight, still more preferred is 0.1 to 5 parts by weight.
  • the amount of inulin is less than 0.01 parts by weight relative to 1 part by weight of the total bacteriostatic substances, the effect of suppressing acidity and bitterness tends to be insufficient. On the other hand, if it exceeds 50 parts by weight, the bacteriostatic effect tends to be insufficient.
  • the amount of inulin in the food shelf life enhancer of the present application is preferably 1 to 1000 parts by weight with respect to 1 part by weight of nisin contained in the shelf life enhancer.
  • the amount is more preferably 500 parts by weight, still more preferably 50 to 250 parts by weight, and even more preferably 75 to 200 parts by weight.
  • the amount of inulin is less than 1 part by weight with respect to 1 part by weight of nisin, the effect of suppressing acidity and bitterness tends to be insufficient, and when the amount of inulin exceeds 1000 parts by weight with respect to 1 part by weight of nisin, There is a tendency that the fungus effect is insufficient and the original taste of the food is affected.
  • the amount of inulin in the improver preferably satisfies the following (1) and / or (2): (1) 0.01 to 50 parts by weight, preferably 0.05 to 30 parts by weight, more preferably 0.1 to 20 parts by weight, further preferably 1 part by weight of the total of the one or more bacteriostatic substances Is 0.1 to 5 parts by weight, and / or (2) 1 to 1000 parts by weight, preferably 25 to 500 parts by weight, more preferably 50 to 250 parts by weight, and even more preferably 75 to 200 parts by weight per 1 part by weight of nisin. Parts by weight.
  • the food shelf life improving agent of the present application may further contain a pH adjusting agent in addition to the bacteriostatic substance and inulin.
  • a pH adjusting agent in addition to the bacteriostatic substance and inulin.
  • the shelf life of the present application is improved. It is preferable to contain a pH adjusting agent in the agent.
  • the pH of the food after adding the food shelf life enhancer of the present application containing acetate or sorbate is preferably less than 7, more preferably 2 to 6.7. More preferably, it is 4 to 6.5.
  • the pH of the food after adding the food shelf life improving agent of the present application containing propionate or benzoate is preferably less than 7, preferably 4.5 to 6.5. More preferably, it is more preferably 5-6.
  • a pH adjuster may be included depending on the type of the target food or the type of other bacteriostatic substance used in combination.
  • the pH of the food after addition of the shelf life improver can be adjusted as appropriate by increasing or decreasing the amount of the pH adjuster in the shelf life improver or the amount of the shelf life improver added to the food.
  • the pH adjuster that can be contained in the food shelf life improver of the present application is not particularly limited as long as it can be used for food.
  • the pH adjuster include acetic acid, fumaric acid, lactic acid, citric acid, malic acid, gluconic acid, tartaric acid, succinic acid and adipic acid, and alkali metal salts thereof (excluding acetate).
  • fumaric acid, monosodium fumarate, lactic acid, sodium lactate, citric acid, trisodium citrate, and adipic acid are preferable from the viewpoint of food preservation effect.
  • These pH adjusters may be used alone or in appropriate combination of two or more according to the taste and flavor of the target food.
  • the amount of the pH adjuster in the food shelf life improver of the present application is 0.01 to 30 parts by weight with respect to a total of 1 part by weight of one or more bacteriostatic substances contained in the shelf life improver.
  • the amount is preferably 0.05 to 20 parts by weight, more preferably 0.1 to 10 parts by weight.
  • the amount of the pH adjuster is If the total amount of the bacteriostatic substance is less than 0.01 parts by weight, the food preservation effect may be insufficient.
  • the amount of the pH adjuster exceeds 30 parts by weight with respect to 1 part by weight of the total bacteriostatic substance, the sourness and bitterness of the shelf life improver is insufficiently controlled, and the taste quality of the food to which the shelf life enhancer is added May affect flavor.
  • the food shelf life improving agent of the present application may further contain components such as phosphate, excipient, thickener, emulsifier and the like as long as the taste and flavor of the food are not affected.
  • the amount of these components is preferably about 0.1 to 30% by weight based on the total amount of the food shelf life improving agent.
  • the food shelf life improver of the present application include, for example, a food shelf life improver containing 1 part by weight of sodium acetate, 0.1 part by weight of inulin and 0.1 part by weight of fumaric acid; 1 part by weight of sodium acetate, A shelf-life improver for foods containing 0.2 part by weight of inulin, 0.1 part by weight of fumaric acid and 0.1 part by weight of dextrin; 1 part by weight of glycine, 0.2 part by weight of inulin and 0.1 part by weight of fumaric acid Contained food-use shelf-life improver; Food-use shelf-life enhancer containing sodium acetate and glycine total 1 part by weight, inulin 0.1 part by weight and fumaric acid 0.2 part by weight; potassium sorbate 1 part by weight, inulin 1 part by weight Shelf life improver containing 1 part by weight and 1 part by weight fumaric acid; 1 part by weight sodium benzoate, 2 parts by weight inulin, 1 part by weight fumaric
  • the shelf life improver can be prepared by mixing as appropriate.
  • the shelf life improver after preparation can be made into a powdery or liquid preparation using a method or apparatus known in the art such as a double cone mixer, a nauter mixer, a paddle stirrer, a homomixer, etc. .
  • the shelf life improving agent of the present application no special operation is required when the food shelf life improving agent of the present application is added to food.
  • the shelf life improver in powder or liquid form may be added to food and mixed as desired. What is necessary is just to mix this shelf life improver with the raw material, when adding to processed food.
  • the amount of the shelf life improver for food of the present application to food is not particularly limited, and is appropriately determined according to the component composition of the shelf life improver, the type of food to be used, the required shelf life improvement effect, the influence on the taste quality, etc. Can be determined.
  • the food of the present application comprising one or more bacteriostatic substances selected from the group consisting of acetate, sorbic acid and its salts, propionic acid and its salts, benzoic acid and its salts, and amino acids
  • the total amount of the one or more bacteriostatic substances in the food after addition of the shelf life enhancer is 0.01 to 10% by weight, preferably 0.05 to 5% by weight based on the total amount of the food. %, And more preferably 0.1 to 3% by weight.
  • the food shelf life improver of the present invention containing nisin has an amount of nisin in the food after addition of the shelf life improver of 0.000001 to 0.1% by weight, preferably Is added to foods so as to be 0.000005 to 0.05% by weight, more preferably 0.00001 to 0.03% by weight.
  • a shelf-life improver containing 0.01 to 1% by weight of nisin A as a bacteriostatic substance is 0.1 to 3% by weight, preferably 0.3 to 2% by weight, more preferably based on the total amount of food. May be added in an amount of 0.5 to 1% by weight.
  • the food to which the food shelf life improving agent and the food shelf life improving method of the present application can be applied is not particularly limited.
  • the food shelf life improver and the food shelf life improving method of the present application are fish paste products such as kamaboko, chikuwa, hampen, fish ham and sausage, livestock meat products such as ham, sausage, bacon, hamburger and minced ball, croquette , Fried rice such as tonkatsu, fried chicken, fried fish, fried chicken, cooked rice such as fried rice, cooked rice, noodles such as Chinese noodles, pasta, udon, buckwheat, potato salad, dumplings, shumai, fried egg, boiled food Side dishes such as curry bread, fillings of Chinese buns, fillings such as sandwich ingredients, custard cream, whipped cream, flower paste and other creams, castella, sponge cake, buns, sweets such as buns, jams, etc.
  • Examples 1 to 3 and Comparative Example 1 Production of custard cream 51 g of whole egg was sufficiently stirred, 75 g of sugar and 24 g of corn starch sieved were added, and further stirred, and then 300 g of milk heated to 65 ° C. was added with stirring to obtain a mixture. Next, a shelf life improver 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 heated to 85 ° C. with stirring and stirred at 85 ° C. for 2 minutes. The heating was stopped and 0.5 g of vanilla essence was added, and then stirred for 1 minute to obtain a custard cream. The obtained custard cream was subjected to the following test after ice cooling.
  • the custard cream to which the shelf life improver of Examples 1 to 3 was added had suppressed the growth of general bacteria even after 20 days, and the storage stability was significantly higher than the custard cream to which the shelf life improver of Comparative Example 1 was added. It was improved. The results are shown in Table 3 and FIG.
  • Example 4 and Comparative Example 2 Production of hamburger 23 g of hamburger helper (house food) was mixed with 120 g of milk and 250 g of ground meat. Next, a shelf life improver having the composition shown in Table 4 was added in an amount of 0.5% by weight based on the total weight of the obtained mixture, mixed well, molded (about 20 g / piece), and preheated. Was baked at 230 ° C. for 4 minutes in a steam convention oven (Taniko) to obtain a hamburger steak. The obtained hamburger was cooled at room temperature and then subjected to the following test.
  • Example 5 and Comparative Example 3 Production of hamburger 23 g of hamburger helper (house food) was mixed with 120 g of milk and 250 g of ground meat. Next, a shelf life improver having the composition described in Table 7 was added in an amount of 0.5% by weight based on the total weight of the resulting mixture, and after mixing well, it was molded (about 20 g / piece) and preheated. Was baked at 230 ° C. for 4 minutes in a steam convention oven (Taniko) to obtain a hamburger steak. The obtained hamburger was cooled at room temperature and then subjected to the following test.
  • Example 6 and Comparative Example 4 Manufacture of frozen salmon 200 g of thawed frozen surimi was treated with a food processor for 30 seconds, 5 g of sodium chloride was added, and further treated with a food processor for 30 seconds. Next, 2 g of umami seasoning, 6 g of sugar and 6 g of miso were added, treated with a food processor for 30 seconds, and 10 g of starch added with 60 g of ice water, together with the shelf life improver having the composition shown in Table 9 with respect to the total weight of the surimi In an amount of 0.5% by weight and further processed in a food processor for 30 seconds.
  • the obtained surimi was weighed 10 g at a time, placed in a sterile bag, sealed, and heated in a water bath at 85 ° C. for 20 minutes to obtain a candy.
  • the obtained soot was quenched in ice water and then subjected to the following test.
  • Bacillus subtilis IAM1069 spore was inoculated to 2.2 CFU / g in the koji produced as described above, then stored in a thermostat at 15 ° C, sampled over time, and officially approved for food additives The number of general bacteria was counted according to the microbial limit test method described in the manual (agar plate mixing method).
  • Example 7 and Comparative Example 5 Production of custard cream 51 g of whole egg was sufficiently stirred, 75 g of sugar and 24 g of corn starch sieved were added, and further stirred, and then 300 g of milk heated to 65 ° C. was added with stirring to obtain a mixture.
  • the shelf life improver having the composition described in Table 11 was added in such an amount that the ratio of calcium acetate to the total weight of the obtained mixture was 0.5% by weight, and then heated to 85 ° C. with stirring, to 85 ° C. For 2 minutes. The heating was stopped and 0.5 g of vanilla essence was added, and then stirred for 1 minute to obtain a custard cream.
  • the obtained custard cream was subjected to the following test after ice cooling.
  • Example 8 and Comparative Example 6 Production of custard cream 51 g of whole egg was sufficiently stirred, 75 g of sugar and 24 g of corn starch sieved were added, and further stirred, and then 300 g of milk heated to 65 ° C. was added with stirring to obtain a mixture.
  • the shelf life improver having the composition shown in Table 13 was added in an amount such that the ratio of sorbic acid to the total weight of the obtained mixture was 0.1% by weight, and then heated to 85 ° C. with stirring, to 85 ° C. For 2 minutes. The heating was stopped and 0.5 g of vanilla essence was added, and then stirred for 1 minute to obtain a custard cream.
  • the obtained custard cream was subjected to the following test after ice cooling.
  • Example 9 and Comparative Example 7 Production of custard cream 51 g of whole eggs were sufficiently stirred, 75 g of sugar and 24 g of sieved corn starch were added, and after further stirring, 300 g of milk heated to 65 ° C. was added with stirring to obtain a mixture. Next, the shelf life improver having the composition described in Table 15 was added in such an amount that the ratio of potassium sorbate to the total weight of the obtained mixture was 0.1% by weight, and then heated to 85 ° C. with stirring. Stir at 2 ° C. for 2 minutes. The heating was stopped and 0.5 g of vanilla essence was added, and then stirred for 1 minute to obtain a custard cream. The obtained custard cream was subjected to the following test after ice cooling.
  • Example 10 and Comparative Example 8 Production of custard cream 51 g of whole egg was sufficiently stirred, 75 g of sugar and 24 g of corn starch sieved were added, and further stirred, and then 300 g of milk heated to 65 ° C. was added with stirring to obtain a mixture. Subsequently, the shelf life improver having the composition shown in Table 17 was added in an amount such that the ratio of benzoic acid to the total weight of the obtained mixture was 0.1% by weight, and then heated to 85 ° C. with stirring, to 85 ° C. For 2 minutes. The heating was stopped and 0.5 g of vanilla essence was added, and then stirred for 1 minute to obtain a custard cream. The obtained custard cream was subjected to the following test after ice cooling.
  • Example 11 and Comparative Example 9 Production of custard cream 51 g of whole egg was sufficiently stirred, 75 g of sugar and 24 g of corn starch sieved were added, and further stirred, and then 300 g of milk heated to 65 ° C. was added with stirring to obtain a mixture.
  • the shelf life improver having the composition shown in Table 19 was added in such an amount that the ratio of sodium benzoate to the total weight of the obtained mixture was 0.1% by weight, and then heated to 85 ° C. with stirring. Stir at 2 ° C. for 2 minutes. The heating was stopped and 0.5 g of vanilla essence was added, and then stirred for 1 minute to obtain a custard cream.
  • the obtained custard cream was subjected to the following test after ice cooling.
  • Example 12 and Comparative Example 10 Production of custard cream 51 g of whole egg was sufficiently stirred, 75 g of sugar and 24 g of corn starch sieved were added, and further stirred, and then 300 g of milk heated to 65 ° C. was added with stirring to obtain a mixture.
  • the shelf life improver having the composition shown in Table 21 was added in an amount such that the ratio of sodium propionate to the total weight of the obtained mixture was 0.3% by weight, and then heated to 85 ° C. with stirring. Stir at 2 ° C. for 2 minutes. The heating was stopped and 0.5 g of vanilla essence was added, and then stirred for 1 minute to obtain a custard cream.
  • the obtained custard cream was subjected to the following test after ice cooling.
  • Example 13 and Comparative Example 11 Production of custard cream 51 g of whole egg was sufficiently stirred, 75 g of sugar and 24 g of corn starch sieved were added, and further stirred, and then 300 g of milk heated to 65 ° C. was added with stirring to obtain a mixture.
  • the shelf life improver having the composition shown in Table 23 was added in an amount such that the ratio of calcium propionate to the total weight of the obtained mixture was 0.3% by weight, and then heated to 85 ° C. with stirring. Stir at 2 ° C. for 2 minutes. The heating was stopped and 0.5 g of vanilla essence was added, and then stirred for 1 minute to obtain a custard cream.
  • the obtained custard cream was subjected to the following test after ice cooling.
  • Example 14 and Comparative Example 12 Production of custard cream 51 g of whole egg was sufficiently stirred, 75 g of sugar and 24 g of corn starch sieved were added, and further stirred, and then 300 g of milk heated to 65 ° C. was added with stirring to obtain a mixture. Subsequently, the shelf life improver having the composition shown in Table 25 was added in an amount such that the ratio of nisin to the total weight of the obtained mixture was 0.0006% by weight, and then heated to 85 ° C. with stirring, at 85 ° C. Stir for 2 minutes. The heating was stopped and 0.5 g of vanilla essence was added, and then stirred for 1 minute to obtain a custard cream. The obtained custard cream was subjected to the following test after ice cooling.
  • Example 15 and Comparative Example 13 Production of hamburger 23 g of hamburger helper (house food) was mixed with 120 g of milk and 250 g of ground meat. Next, a shelf life improver having the composition shown in Table 27 was added in an amount such that the ratio of potassium sorbate to the total weight of the obtained mixture was 0.1% by weight. / Piece) and baked at 230 ° C. for 4 minutes in a preheated steam convention oven (manufactured by Taniko) to obtain a hamburger steak. The obtained hamburger was cooled at room temperature and then subjected to the following test.
  • Example 16 and Comparative Example 14 Production of hamburger 23 g of hamburger helper (house food) was mixed with 120 g of milk and 250 g of ground meat. Next, a shelf life improver having the composition shown in Table 29 was added in an amount such that the ratio of nisin to the total weight of the obtained mixture was 0.001% by weight, and after sufficient mixing, it was molded (about 20 g / piece). ), And baked at 230 ° C. for 4 minutes in a preheated steam convention oven (manufactured by Taniko) to obtain a hamburger steak. The obtained hamburger was cooled at room temperature and then subjected to the following test.
  • Example 17 and Comparative Example 15 Production of sausage 6 kg of pork lean, 1.5 kg of pork fat, 2.4 kg of ice and a small amount of spice were mixed well.
  • the obtained mixture was subdivided by 1 kg, and a shelf life improver having the composition shown in Table 31 was added in an amount such that the ratio of potassium sorbate to the total weight of the mixture was 0.2% by weight.
  • the obtained sausage was cooled at room temperature and then subjected to the following test.

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