Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
  • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
  • A23B2/729—Organic compounds; Microorganisms; Enzymes
  • A23B2/742—Organic compounds containing oxygen
  • A23B2/754—Organic compounds containing oxygen containing carboxyl groups
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/80—Freezing; Subsequent thawing; Cooling
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

• the present invention is a lactic acid-containing sodium acetate composition for the purpose of improving the shelf life of foods used to obtain excellent foods without impairing the taste of the food, and a food shelf-improving agent containing the lactic acid-containing sodium acetate composition. And how to improve the shelf life of food.
• lactic acid is the only one that exhibits antibacterial action against lactic acid bacteria even in the neutral range of pH.
• MIC minimum inhibitory concentration
• the concentration of lactic acid that does not impair the taste of food is 1% or less. At this concentration, the food becomes sour and astringent.
• Japanese Patent Application Laid-Open No. 2002-27930 states that by using an organic acid, mainly lactic acid, and sodium lactate as a method for producing noodles and noodles, noodles having no acidity and acid odor and having excellent texture and looseness are obtained. It is described that it can be obtained (Patent Document 1).
• Japanese Patent Application Laid-Open No. 2016-087066 contains lactic acid, sodium lactate, sugar alcohol having a degree of polymerization of 1 to 3, reduced water candy, succinic acid, and adipic acid, and has a pH of 3 to 3.88 to improve the shelf life of rice.
• a longevity improving agent for rice and rice has been proposed, which does not reduce the texture due to the acidity and odor caused by acetic acid contained in brewed vinegar at the time of eating, and has an excellent longevity improving effect (Patent Document 2). ..
• JP-A-2002-27930 Japanese Unexamined Patent Publication No. 2016-0870606
• an object of the present invention is to provide an antibacterial composition having excellent antibacterial activity in a functional surface and a chilled temperature range, and a food shelf-improving agent containing the antibacterial composition as an active ingredient.
• Lactic acid-containing acetic acid having a specific range of lactic acid / sodium acetate ratio It has been found that the sodium composition exhibits sufficient antibacterial activity without impairing the flavor of food in a chilled temperature range outside the optimum temperature for microbial growth.
• the present invention is a lactic acid-containing sodium acetate composition containing lactic acid and sodium acetate, wherein the ratio of lactic acid / sodium acetate is in the range of 0.06 to 0.20 by mass ratio.
• the present invention provides a lactic acid-containing sodium acetate composition.
• the present invention also provides a food-use shelf life improver, which comprises the lactic acid-containing sodium acetate composition.
• the present invention provides a method for improving the shelf life of foods, which comprises adding the lactic acid-containing sodium acetate composition to foods.
• a small amount of lactic acid-containing sodium acetate composition efficiently has antibacterial activity by utilizing the fact that the growth rate of microorganisms is slowed in a chilled temperature range (10 ° C. or lower) outside the optimum temperature for microbial growth. Therefore, it is possible to provide an antibacterial composition having excellent antibacterial activity and a food shelf life improving agent without impairing the flavor of the food.
• the lactic acid-containing sodium acetate composition according to the embodiment of the present invention will be described.
• the lactic acid-containing sodium acetate composition of the present embodiment is a lactic acid-containing sodium acetate composition containing lactic acid and sodium acetate, and the ratio of lactic acid / sodium acetate is in the range of 0.06 to 0.20 in terms of mass ratio. It is characterized by being inside.
• the ratio of lactic acid / sodium acetate By setting the ratio of lactic acid / sodium acetate to the range of 0.06 to 0.20, sufficient antibacterial properties are exhibited in the chilled temperature range (10 ° C or less), and the acidity derived from lactic acid and sodium acetate is added to foods.
• the composition can suppress the acid odor.
• the ratio of lactic acid / sodium acetate is less than 0.06 by mass, the effect of improving shelf life will be insufficient, and if it exceeds 0.20, acidity and astringency will appear and it will be unsuitable as a food. The desired effect cannot be achieved.
• the lactic acid-containing sodium acetate composition is preferably liquid. If it is liquid, it has the advantage that it can be used as it is without being dissolved.
• the lactic acid-containing sodium acetate composition is in the form of powder. If it is in powder form, it has the advantage that it can be premixed with other auxiliary materials.
• the food-use shelf life improver according to the present embodiment is characterized by containing the above-mentioned lactic acid-containing sodium acetate composition.
• the form of the food shelf life improving agent of this embodiment is not particularly limited.
• it may be in powder form, granular form, granular form, tablet form, liquid form, or paste form.
• powdered, granular or granular storage cost and transportation cost can be significantly reduced, which is preferable.
• the amount of the food shelf life improver added is preferably 0.1 to 3% by weight, more preferably 0.2 to 1% by weight, based on the weight of the food. It is more preferably 3 to 0.8% by weight.
• the method for improving the shelf life of foods according to the present embodiment is characterized by adding the above-mentioned lactic acid-containing sodium acetate composition to foods.
• the timing of addition is not particularly limited, and the required amount of the lactic acid-containing sodium acetate composition may be added to the food before, during, or after cooking the food.
• the lactic acid-containing sodium acetate composition according to the present embodiment can be used for all foods in combination with a natural antibacterial substance and a food additive having a shelf life improving effect.
• the "food” refers to foods that are less likely to cause harm to human health and are ingested by oral or gastrointestinal administration in normal social life, and are foods, pharmaceuticals, quasi-drugs in administrative categories. It is not limited to the classification of quasi-drugs. Therefore, the "food” in the present embodiment broadly includes general foods, health foods (functional foods and drinks), health functional foods (foods for specified health use, nutritional functional foods) and the like that are orally ingested.
• the above-mentioned food shelf life improver in starch-based processed foods and chilled foods from the viewpoint of its antibacterial spectrum, antibacterial activity, taste and the like.
• Starch-based processed foods are foods in which starch accounts for 50% or more on a calorie basis.
• Examples of starch-based processed foods include fish paste products, livestock paste products, Japanese and Western confectionery, noodles, breads, rice, delicatessen, sauces and sauces.
• Chilled food refers to food that is controlled at a temperature of 0 ° C to 10 ° C, which is commonly used in the food industry. Chilled foods include all foods distributed in chilled foods, such as sushi, rice balls, rice lunch boxes, noodles, pasta, rind (gyoza rind, shumai rind, etc.), sandwiches, Japanese and Western confectionery, and pickles. , Delicatessen, liquid soup / sauce, cut vegetables, cut fruits, etc.
• the food shelf life improver of the present embodiment preferably contains a lactic acid-containing sodium acetate composition for suppressing the growth of Bacillus cereus in the food.
• Bacillus cereus (Bacillus cereus) is a gram-positive bacterium that causes diarrhea-type food poisoning and vomiting-type food poisoning. doing. That is, since it often survives even after cooking, it is important to suppress the growth of Bacillus cereus in food. By the way, vomiting-type food poisoning is common in Japan, and fried rice, rice balls, pilaf, pasta, etc. are listed as the causative foods.
• a food product containing a lactic acid-containing sodium acetate composition in which the ratio of lactic acid / sodium acetate is in the range of 0.06 to 0.20 by mass ratio in the chilled temperature range of 0 to 10 ° C.
• the retention improver can suppress the growth of seleus in food.
• the food shelf life improver of the present embodiment also preferably contains a lactic acid-containing sodium acetate composition that suppresses the growth of lactic acid bacteria in the food.
• lactic acid bacteria are not pathogenic to humans, they cause food spoilage, spoilage, and discoloration, and deteriorate the appearance, smell, and taste of foods. Therefore, it is necessary to suppress the growth of lactic acid bacteria in foods. ..
• the retention improver can suppress the growth of lactic acid bacteria in food.
• lactic acid-containing sodium acetate composition and food shelf life improver are natural product-derived additives, organic acids and their inorganic salts, amino acid-based additives, emulsifiers and foods, which are permitted as food additives. It is also possible to use a cationic antibacterial substance that can be used in combination.
• the present embodiment in order to enhance the effect of improving the shelf life of foods, it is preferable to further contain at least one selected from the group consisting of amino acid-based additives, organic acids and other food additives. In addition, it is preferable to use standard food additive products for all of these.
• additives derived from natural products include additives derived from natural products such as peppermint extract, pectin decomposition product, hop extract, egg white lysozyme, and licorice extract.
• amino acid-based additives examples include betaine, glycine, and alanine.
• organic acid examples include organic acids such as citric acid, malic acid, fumaric acid, adipic acid, succinic acid and gluconic acid, and inorganic salts thereof.
• emulsifier examples include lower fatty acid ester, sucrose fatty acid ester, thiamine lauryl sulfate and the like.
• cationic antibacterial substances examples include protamine, polylysine, and nisin.
• the sodium acetate used in the present embodiment may be obtained by neutralizing high acidity vinegar (brewed vinegar having an acidity of 10% or more) with sodium carbonate or sodium hydrogen carbonate.
• high acidity vinegar brewed vinegar having an acidity of 10% or more
• sodium carbonate or sodium hydrogen carbonate sodium carbonate or sodium hydrogen carbonate.
• lactic acid used in the present invention a concentrated and purified culture solution obtained by fermentation with lactic acid bacteria can also be used.
• a food-grade shelf life improving agent solution (3 ml) composed of a combination of lactic acid, sodium acetate and an antibacterial substance shown in Table 2 was prepared.
• Aqueous Togarashi extract and hop extract are manufactured by Asama Kasei Co., Ltd., egg white lysoteam is imported from Italy, sucrose fatty acid ester (trade name: P-1570) is manufactured by Mitsubishi Chemical Foods Co., Ltd., and thiamine.
• Lauryl sulfate (trade name: Vitagen AS5N) was manufactured by Taisho Technos Co., Ltd., and glycerin fatty acid ester (trade name: Poem M-100) was manufactured by RIKEN Vitamin Co., Ltd.
• the same lactic acid, sodium acetate, and acetic acid as in (1) above were used.
• Example 1 This was divided into 100 g portions, and each sample shown in Table 1 was uniformly added to the fried rice to obtain the fried rice of Examples 1 to 9 and Comparative Examples 1 to 7 shown in Table 2.
• the amount of sodium acetate added to 100 g of fried rice was 250 mg (Sample 1), which was determined from the threshold value of sodium acetate in a preliminary test.
• the fried rice of each example and comparative example was subjected to a storage test at a chilled temperature of 10 ° C, and the result of a sensory test using acidity as an index (4 hours after preparation) and the result of a storage test by observing the odor and appearance at 10 ° C (preservation).
• the suitability was judged by the mass ratio (B / A) of lactic acid / Na acetate.
• the sensory test evaluates the acidity of lactic acid and acetic acid added to sodium acetate, and uses a scoring method (0 points: do not feel, 1 point: feel with caution, 2 points: feel a little, 3 points: feel clearly). Evaluation was performed. If the average value of the sour scoring results of 10 panelists is less than 2.0 points, the passing score is " ⁇ ", and if either or both of the average sour scoring results are 2.0 points or more, the score is " ⁇ ". It is indicated by "x" as a rejected product.
• Bc Bacteria The present invention relates to Sample 5 (Examples 10 and 11) and Sample 14 (Comparative Examples 8 and 9) in a white porridge system using isolated Bc bacteria and Bc standard bacteria (Bacillus cereus NBRC13494). The effectiveness of the product was verified.
• the method of making white porridge is as follows. It was prepared by a conventional method with a formulation of 350 g of cooked rice, 3 g of dashi stock, 30 g of sake, 10 g of soy sauce, 1 g of salt, and 500 g of water. That is, all the ingredients were put in a pan, heated, and heated while mixing to make the cooked rice and water uniform. Then, 100 g of each was subdivided, and 1 g of the preparations of Samples 5 and 14 (for example, Sample 5 contained 250 mg of Na acetate plus 20 mg of lactic acid) was added and subjected to a storage test.
• Lactic Acid Bacteria Using the isolated lactic acid bacteria, the storage stability of the present invention and the acetic acid / sodium acetate system was compared in the egg porridge system. There were 5 types of lactic acid bacteria isolated, 2 types of cocci and 3 types of bacilli. Five kinds of lactic acid bacteria were taken one by one loop loop, mixed uniformly with physiological saline, diluted, and then inoculated into egg porridge by 2.7 cfu / g. A storage test was conducted at 10 ° C.
• the method of making egg porridge is as follows. It was prepared by a conventional method with a formulation of 350 g of cooked rice, 3 g of dashi stock, 30 g of sake, 10 g of soy sauce, 1 g of salt, 500 g of water, and 2 eggs. That is, all the ingredients except the eggs were put in a pan, heated, and heated while mixing to make the cooked rice and water uniform. Add the beaten egg, heat a little and stir well. By these operations, 5 groups were prepared, each was divided into 100 g portions, and 1 g of the preparations of Samples 5, 7, 14 and 15 (for example, Sample 5 contained 250 mg of Na acetate plus 20 mg of lactic acid) was added and used for the storage test. bottom.
• Egg porridge of each example and comparative example was subjected to a storage test at a chilled temperature of 10 ° C, and the results of a sensory test using acidity as an index (4 hours after preparation) and the results of a storage test by observing the odor and appearance at 10 ° C were obtained. In addition, it was a comprehensive evaluation (practicality).
• the sensory test evaluates the acidity of lactic acid and acetic acid added to sodium acetate, and uses a scoring method (0 points: do not feel, 1 point: feel with caution, 2 points: feel a little, 3 points: feel clearly). Evaluation was performed. If the average value of the sour scoring results of 10 panelists is less than 2.0 points, the passing score is " ⁇ ", and if either or both of the average sour scoring results are 2.0 points or more, the score is " ⁇ ". It is indicated by "x" as a rejected product.
• Example 12 and 13 were superior to Comparative Examples 10 and 11 with respect to the lactic acid bacteria isolated from the chilled food.
• Both Comparative Example 10 and Comparative Example 11 had a storage period of 7 days or more and were "possible", but Example 12 lasted 12/8, that is, 1.5 times longer than Comparative Example 10, and Example 13 had a shelf life of 12/8, that is, 1.5 times as long as that of Comparative Example 10. It lasted 14/9, or 1.6 times longer, than Comparative Example 11.
• the storage stability of the examples was remarkably improved as compared with the comparative examples.
• this example is useful as a shelf life improving agent for chilled foods that suppresses the growth of lactic acid bacteria, because the storage period of this example is more than twice as long as that of the additive-free control.
• Boiled udon noodles of each example and comparative example were stored at a chilled temperature of 10 ° C, and the results of a sensory test using acidity as an index (on the day of trial production, 4 hours after trial production) and a storage test by observing the odor and appearance at 10 ° C.
• the results of the above were combined to make a comprehensive evaluation (practicality).
• the sensory test evaluates the acidity of lactic acid and acetic acid added to sodium acetate, and uses a scoring method (0 points: do not feel, 1 point: feel with caution, 2 points: feel a little, 3 points: feel clearly). Evaluation was performed. If the average value of the sour scoring results of 10 panelists is less than 2.0 points, the passing score is " ⁇ ", and if either or both of the average sour scoring results are 2.0 points or more, the score is " ⁇ ". It is indicated by "x" as a rejected product.
• Example 14 and Comparative Example 15 were compared in terms of the number of storage days at a B / A ratio of 0.06, Example 14 was superior to 9/6, that is, 1.5 times Comparative Example 15. Further, comparing Examples and Comparative Examples with the maximum practical concentrations in the sensory test, that is, Example 15 (B / A ratio 0.20) and Comparative Example 16 (B / A ratio 0.14) by the number of storage days, it was carried out.
• Example 15 is superior to 21/14, that is, 1.5 times Comparative Example 16, and even in the boiled udon system, which is a typical starch-based chilled food, the storage stability is remarkably improved in the present invention.
• boiled pasta After cooling, 100 g of boiled pasta was inoculated with 3 cfu / g (0.5 ml as a bacterial solution) of Lactococcus lactis, a lactic acid bacterium previously isolated from another pasta. This was subdivided into 4 bags of 20 g each (treated one bag at the time of measuring the number of bacteria). Then, the boiled pasta was stored at 10 ° C., and the general viable cell count was measured over time.

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Citations (9)

• 2020
  • 2020-08-27 JP JP2022511499A patent/JPWO2021199455A1/ja active Pending
  • 2020-08-27 WO PCT/JP2020/032333 patent/WO2021199455A1/ja not_active Ceased

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