JP2004201548A - Food deterioration-preventing agent and food containing the same - Google Patents
Food deterioration-preventing agent and food containing the same Download PDFInfo
- Publication number
- JP2004201548A JP2004201548A JP2002373380A JP2002373380A JP2004201548A JP 2004201548 A JP2004201548 A JP 2004201548A JP 2002373380 A JP2002373380 A JP 2002373380A JP 2002373380 A JP2002373380 A JP 2002373380A JP 2004201548 A JP2004201548 A JP 2004201548A
- Authority
- JP
- Japan
- Prior art keywords
- food
- parts
- fatty acid
- acid ester
- preventing agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- 239000000284 extract Substances 0.000 description 1
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 229960002449 glycine Drugs 0.000 description 1
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- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
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- 239000004325 lysozyme Substances 0.000 description 1
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- 239000001630 malic acid Substances 0.000 description 1
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- 229960002160 maltose Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
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- 235000019690 meat sausages Nutrition 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
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- 235000021243 milk fat Nutrition 0.000 description 1
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- 235000010460 mustard Nutrition 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
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- 235000005985 organic acids Nutrition 0.000 description 1
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- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
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- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
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- 239000002985 plastic film Substances 0.000 description 1
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- 229920000728 polyester Polymers 0.000 description 1
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- 229920001592 potato starch Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000012254 powdered material Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
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- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
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- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 239000001226 triphosphate Substances 0.000 description 1
- 235000011178 triphosphate Nutrition 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-N triphosphoric acid Chemical compound OP(O)(=O)OP(O)(=O)OP(O)(O)=O UNXRWKVEANCORM-UHFFFAOYSA-N 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Fish Paste Products (AREA)
- Seasonings (AREA)
Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、食品の保存性を高め、品質、風味の低下を防止する優れた食品変質防止剤およびそれを含有してなる食品に関する。
【従来の技術および発明が解決しようとする課題】
従来、食品の保存剤及び品質、風味低下防止剤については数多くの提案がなされてきた。
食品の保存剤または保存方法としては、たとえばポリグリセリン脂肪酸エステルに、グリシン、有機酸（塩）または無機酸（塩）を併用するもの（特許文献１）、ジグリセリン脂肪酸エステルと食用油脂を併用するもの（特許文献２、３）、ジグリセリン脂肪酸エステルと酢酸ナトリウム及び酢酸を併用するもの（特許文献４）、ジグリセリン脂肪酸エステルとプロタミンを併用するもの（特許文献５）、モノまたはジグリセリン脂肪酸エステルで親水性食品添加物を被覆するもの（特許文献６）、さらにはジグリセリン脂肪酸エステルと有機酸（塩）、アミノ酸またはアルコールを併用するもの（特許文献７）等が知られている。しかし、これらのポリグリセリン脂肪酸エステルを含む食品保存剤は、どうしても後味に渋みやえぐみが残ると言う問題があった。
【０００２】
一方、保存中の食品の品質や風味の低下を防止するために、特定のデキストロース当量と比容積を有する澱粉加水分解物を、グリシン、マルトース、ソルビン酸、リゾチーム、酢酸の少なくとも１種と併用する方法（特許文献８）や該澱粉加水分解物を添加後、容器を密封する方法（特許文献９）等も知られている。しかし、これらも、保存性の改善という点では、なお充分ではなかった。
そこで、食品に高い保存性と優れた品質、風味の低下防止効果を奏する食品変質防止剤の開発が強く望まれていた。
【０００３】
【特許文献１】特許第３２４９６２２号
【特許文献２】特開平７−３２７５８２号
【特許文献３】特開平８−１３１０７１号
【特許文献４】特開閉１１−２２１０６５号
【特許文献５】特開２０００−９３１３８号
【特許文献６】特開２０００−３００２２９号
【特許文献７】特開２００１−１６１号
【特許文献８】特公平８−１１０５７号
【特許文献９】特許第２８４００６９号
【０００４】
【課題を解決するための手段】
本発明者らは、前記課題を解決するために種々実験を重ねた結果、ポリグリセリン脂肪酸エステルとＤＥ（デキストローズ当量）が３以上、比容積が５以上の澱粉加水分解物及び酸類及び／またはその塩類を併用すると、保存性に優れるのみならず、ポリグリセリン脂肪酸エステルによる渋みやえぐみを著しく緩和するという事実を知った。さらにアラニンまたは糖アルコールを適量併用することにより、後味に渋味えぐみがなく、かつ著しく品質、風味が改良され酸味も緩和されるという知見およびポリグリセリン脂肪酸エステルを油脂と併用することにより食品に添加した場合の乳化、分散性を高め保存効果を一段と高めるという知見も得た。本発明は、これらの知見を基に完成されたものである。
即ち本発明は、
（１）ＤＥ（デキストローズ当量）が３以上、比容積が５以上の澱粉加水分解物（ａ）、ポリグリセリン脂肪酸エステル（ｂ）及び酸類またはその塩類（ｃ）を含有してなる食品変質防止剤、
（２）さらに油脂（ｄ）を含有してなる（１）記載の食品変質防止剤、
（３）さらに糖アルコール（ｅ）及び／またはアラニン（ｆ）を含有してなる（１）または（２）記載の食品変質防止剤、
（４）ポリグリセリン脂肪酸エステル（ｂ）のグリセリン重合度が２以上であり、（ｂ）を構成する脂肪酸が炭素数８〜１４のものである（１）〜（３）のいずれかに記載の食品変質防止剤、
（５）（１）〜（４）のいずれかに記載の食品変質防止剤を含有してなる食品、である。
【０００５】
【発明の実施の形態】
本発明の対象食品としては、たとえば冷凍摺身、魚肉練製品（例、蒲鉾、竹輪、サツマアゲ、魚肉ソーセージ等）、畜肉製品（例、肉ソーセージ、ハンバーグ、肉ダンゴ、ミートソース等）、惣菜（例、サラダ、ギョーザ、シュウマイ、コロッケ等）、乳製品（例、ヨーグルト、バター、チーズ、クリーム等）、調味液（例、肉ジュース、ソースタレ、ケチャップ、マスタード、ドレッシング、ジャム等）、パン類、菓子類（例、ケーキ、カスタード、プディング、ホットケーキ、シュークリーム、饅頭等）、スープ類（例、ポタージュスープ、コンソメスープ等）、味噌加工品（例、米味噌、麦味噌、豆味噌等）、佃煮類、塩辛類、漬物（例、味噌漬、浅漬、コウジ漬等）、魚貝乾燥品（例、みりんぼし、なまぼし、塩干物等）、くん製品（例、さけ、肉等のくん製品）、生わかめ、生のり、めん類（例、うどん、そば、中華めん、マカロニ、スパゲティ等）、もち類、米飯類、卵製品（例、卵豆腐、厚焼、マヨネーズ等）、豆腐、カレー類（例、カレー、カレールー等）、生肉加工品（例、ミンチ、ひき肉）、あん類（まめ、いも、あずき等）、魚類、肉、野菜等、およびそれらの揚げ物または焼き物が挙げられる。
さらに、上記食品を瓶詰め、缶詰、レトルトポウチ、各種プラスチックフィルム（例、セロハン、ポリエチレン、塩酸ゴム、塩化ビニリデン、ポリエステル、ポリプロピレン、複合加工紙等）によりケーシング、チルドまたはレトルトした密封包装食品も挙げられる。
【０００６】
本発明において用いられる澱粉加水分解物は、澱粉をα−アミラーゼ、β−アミラーゼなどの澱粉分解酵素、蓚酸や塩酸等の酸を用いて加水分解したもので、そのデキストロース当量（ＤＥ）が３以上、好ましくは３〜２０、更に好ましくは３．５〜１８で比容積が５以上、好ましくは５〜２０、更に好ましくは６〜２０ｍｌ／ｇである（嵩密度０．０５〜０．１ｇ／ｃｃ）。その一例として松谷化学工業株式会社製のパインフロー（ＤＥ値６〜１０、比容積６〜１０．５）があげられる。ＤＥ値は還元糖をブドウ糖として測定し、その還元糖の固形分に対して求めた百分率いう。すなわちＤＥは澱粉の加水分解物の程度、糖化の進行度を示すものである。結晶ブドウ糖のようにほとんど純粋な物はＤＥ１００に近い。
【０００７】
本発明にいう酸類及びその塩類としては食品衛生法に適合するもので、例えばフマル酸、酢酸、醸造酢、クエン酸、リンゴ酸、酒石酸、アジピン酸、乳酸、アスコルビン酸、フイチン酸等の有機酸及びそれらの酸性塩、アルカリ性塩をいう（例えばナトリウム、カリウム、カルシウム、マグネシウムなどの塩類）。
無機酸類及びその塩類としてはたとえばリン酸及びリン酸一、リン酸二、リン酸三及び、ピロメタポリ等の重合リン酸またはその酸性塩、アルカリ性塩をいう。
【０００８】
本発明に使用するポリグリセリン脂肪酸エステルを構成する脂肪酸は、炭素数８〜１４のものが好ましく、グリセリンの重合度は、２以上、好ましくは、２〜１０である。一般に炭素数８〜１４の中鎖脂肪酸とジ、テトラ、ヘキサ、デカグリセリンとのエステルが好ましく使用されている。特にジグリセリンのモノ、ジ、トリ、テトラ脂肪酸エステルが望ましい。また、これらポリグリセリン脂肪酸エステルは常温で液体からペースト状のもが望ましい。
【０００９】
糖アルコールとしては糖類を還元して得られるもので、例えば、マルチトール、パラチニット、ラクチトール、エリスリトール、キシリトール、マンニトール、ソルピトールが挙げられる。アラニンはアミノ酸の一種でＤＬ−アラニンがあげられる。
油脂としては、例えば、大豆油、綿実油、パーム油、ごま油、米油、サフラワー油、ヤシ油、コーン油、パーム核油、オリーブ油、魚油、牛脂、乳脂等動植物油、これらの硬化油、ぶんべつ油、ＭＣＴ、エステル交換油等を一種または二種以上混合したものでもよい。
【００１０】
本発明の食品変質防止剤に対する澱粉加水分解物（ａ）の添加量は、ポリグリセリン脂肪酸エステル（ｂ）の使用量により左右されるが、通常製剤全体量に対し通常０．５〜９８重量％程度、好ましくは、１〜９０重量％程度、ポリグリセリン脂肪酸エステル（ｂ）は通常０．１〜３０重量％程度、好ましくは、０．２〜２０重量％程度、酸類またはその塩類（ｃ）は通常０．０５〜９８重量％程度、好ましくは、０．１〜９０重量％程度、油脂類（ｄ）は通常０．１〜５０重量％程度、好ましくは、０．２〜４５重量％程度、糖アルコール（ｅ）および／またはアラニン（ｆ）は一者または両者の合計量が通常０．５〜３０重量％程度、好ましくは、１〜２５重量％程度である。
製剤としての食品に対する添加量は通常０．１〜５重量％程度、好ましくは、０．２〜４重量％程度である。
【００１１】
本発明において、上記各成分を食品に添加する方法は、特に制限はなく、食品にそのまま別々に、またはあらかじめ混合したものを添加してもよいし、水溶液として添加してもよいし、また後述する他の添加物をあらかじめ混合して添加してもよい。さらに詳述すると、該添加方法としては、粉末を練り込む、まぶす、あるいは水溶液またはアルコール溶液に浸漬する、塗布する、噴霧する等が挙げられる。また、目的に応じて各種の添加物、例えば甘味料、調味料、香辛料及びその抽出物、ポリリジン、プロタミン、ナイシン等の抗菌剤、酸化防止剤等を加えてもよい。
【００１２】
本発明の食品変質防止剤は、前述の澱粉加水分解物（ａ）、ポリグリセリン脂肪酸エステル（ｂ）および酸類またはその塩類（ｃ）、さらに必要により油脂（ｄ）、糖アルコール（ｃ）、アラニン（ｆ）を均一に混合することにより製造される。製剤形態は、粉末状、ペースト状、液状のいずれでもよい。
【００１３】
【実施例】
以下に実施例、比較例、試験例をあげて、本発明を具体的に説明する。なお、「％」および「部」は、断りの無い限り重量基準である。
保存結果も以下の通り良好であった。
【００１４】
【表１】
実施例２（ハンバーグ）
サラダ油３０部に対し（Ａ）ジグリセリンモノカプリル酸エステル（Ｂ）テトラグリセリンモノカプリン酸エステル（Ｃ）ヘキサグリセリンモノラウリン酸エステル（Ｄ）デカグリセリンモノミリスチン酸エステルをそれぞれ１０部加え加温混合しながらパインフロー６０部を加え粉末状にした。
【００１６】
〔表２〕に示す本発明品１〜４及び対照品１〜４の８種の製剤を次の原料からなるハンバーグに添加して、風味や保存効果を比較した。
ミンチ肉（豚肉５０％牛肉５０％） １Ｋｇ
食塩 ３６ｇ
卵白 １００ｇ
ガーリック １２ｇ
ホワイトペッパー ２ｇ
玉葱みじん切り ４８０ｇ
パン粉 ３６０ｇ
大豆蛋白 １００ｇ
水 ７００ｇ
上記素材を練合して８等分し、表２に示す通りの添加剤を、それぞれ１％添加した、常法によりハンバーグを製造した。冷却後本発明１と比較例１とを比較するようにそれぞれ同一番号のハンバーグを習熟したパネラー１０名により風味を比較させた。
比較例１〜４はともに渋味、えぐみが感じられたが、本発明によるものは後味にわずかに感じる程度で１０：０で本発明品の方が良好との結果が得られた。
また、保存時間も本発明によるものは２０℃で２４時間程度延長することが出来た。
【００１７】
【表２】
実施例３（蒲鉾）
パーム油３０部、ジグリセリンモノミリスチン酸エステル１０部を加温混合しながらパインフロー６０部を加えて粉末状にした。〔表３〕に示すとおり、この粉末状物と他の成分から、本発明品と対照品の製剤を作り次の素材からなる蒲鉾に添加してパネラー１０名により風味を比較した。
スケソウダラ冷凍摺身Ａ級 ５００ｇ
砂糖 ５ｇ
じゃがいも澱粉 ５０ｇ
食塩 １５ｇ
Ｌ−グルタミン酸ナトリウム ５ｇ
氷水 １５０ｇ
【００１９】
【表３】
【００２０】
実施例４（製剤例）
綿実油３０部、ジグリセリンモノミリスチン酸エステル１０部を加温混合しながらパインフロー６０部を加えて粉末状とした。このものを粉末Ａとして以下の製剤を調整した。
【００２１】
製剤１
粉末Ａ ２０部
無水酢酸ナトリウム ６１．６部
クエン酸三ナトリウム １３．５部
フマル酸一ナトリウム ４．９部
【００２２】
製剤２
粉末Ａ １０部
無水酢酸ナトリウム ７５．１部
クエン酸三ナトリウム １３．７部
コハク酸 １．２部
【００２３】
製剤３
粉末Ａ １０部
無水酢酸ナトリウム ７３．１部
クエン酸三ナトリウム １２．７部
コハク酸 １．２部
マルチトール ３部
【００２４】
製剤４
粉末Ａ ２０部
無水酢酸ナトリウム ６３．３部
クエン酸三ナトリウム ５部
フマル酸一ナトリウム ３．７部
マルチトール ８部
【００２５】
製剤５
粉末Ａ １０部
無水酢酸ナトリウム ７２．１部
フマル酸一ナトリウム １２．７部
ＤＬ−アラニン ４部
コハク酸 １．２部
【００２６】
製剤６
粉末Ａ ５０部
炭酸ナトリウム ２０部
ピロリン酸ナトリウム ３０部
【００２７】
製剤７
粉末Ａ ３０部
無水酢酸ナトリウム ４０部
クエン酸三ナトリウム １０部
炭酸ナトリウム ２０部
【００２８】
製剤８
粉末Ａ ８０部
炭酸ナトリウム １０部
炭酸水素ナトリウム ５部
リン酸三ナトリウム ５部
【００２９】
製剤９
粉末Ａ ２０部
無水酢酸ナトリウム ５７．５部
フマル酸一ナトリウム ９．９部
クエン酸三ナトリウム １２．６部
【００３０】
実施例５（ポテトサラダ）
ゆでじゃがいも ２００ｇ
マヨネーズ １０ｇ
スライスキュウリ ３０ｇ
食塩 ２ｇ
【００３１】
以上の素材をよく混ぜてポテトサラダを製造し、２等分して片方に実施例４の製剤１を０．５％添加混合し、無添加品と風味を比較した。本発明を添加したものは無添加品と全く変わらず風味が著しく良好であった。また、それぞれをポリ袋に入れて密封し１０℃の冷蔵庫に入れて保管し１０日後に開封して比較すると、無添加品はつやがなくなり腐敗臭がしたが、本発明品を添加したものは風味が良好であった。
【００３２】
実施例６
実施例４の製剤７の０．５％水溶液を１００リットルを作り、輸入した冷凍イカを５０ｋｇを投入し解凍後水洗いして水切りしたものと、単に水だけで解凍したものとを比較した。その結果、本発明品による水溶液で解凍したものは脱脂脱臭されて色も白くなり、品質が著しく良好であった。
【００３３】
実施例７（ソーセージ）
表４の配合に示したとおり、それぞれの素材および実施例４の製剤９を練合し、常法により腸詰にしてソーセージを製造した。
【００３４】
【表４】
【００３５】
【表５】
実施例８（蒸しギョウザ）
ひき肉 ３００ｇ
白菜 １５０ｇ
食塩 ５ｇ
醤油 １０ｇ
胡麻油 １０ｇ
上記素材からなるギョウザの具に、実施例４の製剤５を１．２％練り込んだものと無添加品をそれぞれ市販のギョウザの皮に包み９０℃で２０分間蒸した後、試食した。結果は、対照区と発明区ともに風味は著しく良好であった。また、それぞれを冷却し、３０℃の恒温器に保存し、一般生菌数を測定した。結果を表６に示す。
【００３７】
【表６】
【発明の効果】
本発明の食品変質防止剤は、ポリグリセリン脂肪酸エステルを含有しているにも拘わらず、添加した後味として渋味やえぐみを残させず、良好な風味を与えるとともに、優れた保存効果を付与する。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to an excellent food deteriorating agent that enhances the preservability of food and prevents deterioration in quality and flavor, and a food containing the same.
2. Description of the Related Art
Conventionally, many proposals have been made for preservatives, food quality and flavor lowering inhibitors for foods.
As a food preservative or preservation method, for example, polyglycerin fatty acid ester is used in combination with glycine, an organic acid (salt) or an inorganic acid (salt) (Patent Document 1), and diglycerin fatty acid ester is used in combination with edible fats and oils. (Patent Documents 2 and 3), a combination of diglycerin fatty acid ester and sodium acetate and acetic acid (Patent Document 4), a combination of diglycerin fatty acid ester and protamine (Patent Document 5), mono- or diglycerin fatty acid ester (Patent Document 6), and a combination of diglycerin fatty acid ester and an organic acid (salt), an amino acid or an alcohol (Patent Document 7). However, the food preservatives containing these polyglycerin fatty acid esters have a problem that astringency and astringency remain in the aftertaste.
[0002]
On the other hand, a starch hydrolyzate having a specific dextrose equivalent and specific volume is used in combination with at least one of glycine, maltose, sorbic acid, lysozyme, and acetic acid in order to prevent deterioration in the quality and flavor of food during storage. A method (Patent Document 8) and a method of adding the starch hydrolyzate and then sealing the container (Patent Document 9) are also known. However, they are still not sufficient in terms of improvement in storage stability.
Therefore, there has been a strong demand for the development of a food deteriorating agent which exhibits high preservability, excellent quality, and an effect of preventing a decrease in flavor of food.
[0003]
[Patent Document 1] Japanese Patent No. 3249622 [Patent Document 2] Japanese Patent Application Laid-Open No. 7-327582 [Patent Document 3] Japanese Patent Application Laid-Open No. 8-1310071 [Patent Document 4] Japanese Unexamined Patent Application Publication No. 11-22105 [Patent Document 5] Japanese Patent Application Laid-Open No. 2000 [Patent Document 6] Japanese Patent Application Laid-Open No. 2000-300229 [Patent Document 7] Japanese Patent Application Laid-Open No. 2001-161 [Patent Document 8] Japanese Patent Publication No. Hei 8-11057 [Patent Document 9] Patent No. 2840069
[Means for Solving the Problems]
The present inventors have conducted various experiments in order to solve the above-mentioned problems, and as a result, a poly (glycerol fatty acid ester) and a starch hydrolyzate having a specific volume of 5 or more and DE (dextrose equivalent) of 3 or more and acids and / or acids and / or It has been found that when the salts are used in combination, not only the preservability is excellent, but also the astringency and astringency caused by the polyglycerin fatty acid ester are remarkably reduced. Furthermore, by using an appropriate amount of alanine or a sugar alcohol, there is no astringent taste in the aftertaste, and the quality and flavor are remarkably improved and the acidity is relieved. It has also been found that the emulsifying and dispersing properties when added are enhanced to further enhance the preservation effect. The present invention has been completed based on these findings.
That is, the present invention
(1) Prevention of food deterioration comprising starch hydrolyzate (a), polyglycerin fatty acid ester (b) and acid or salt thereof (c) having DE (dextrose equivalent) of 3 or more and specific volume of 5 or more Agent,
(2) The food deterioration preventing agent according to (1), further comprising an oil (f).
(3) The food deterioration preventing agent according to (1) or (2), further comprising a sugar alcohol (e) and / or alanine (f).
(4) The polyglycerol fatty acid ester (b) has a glycerin polymerization degree of 2 or more, and the fatty acid constituting (b) has 8 to 14 carbon atoms. Food alteration inhibitor,
(5) A food comprising the food alteration inhibitor according to any one of (1) to (4).
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION
Examples of the foods of the present invention include frozen surimi, fish paste products (eg, kamaboko, bamboo ring, sweet potato, fish sausage, etc.), animal meat products (eg, meat sausage, hamburger, meat dango, meat sauce, etc.), side dishes (eg, , Salads, gyoza, shumai, croquettes, etc.), dairy products (eg, yogurt, butter, cheese, cream, etc.), seasonings (eg, meat juice, sauce sauce, ketchup, mustard, dressing, jam, etc.), breads, confectionery (Eg, cake, custard, pudding, hot cake, cream puff, bun, etc.), soups (eg, potage soup, consommé soup, etc.), processed miso (eg, rice miso, barley miso, bean miso, etc.), Tsukudani , Salted vegetables, pickles (eg, miso-zuke, lightly pickled, koji-zuke, etc.), dried fish and shellfish (eg, mirinboshi, namaboshi, dried salted fish, etc.), kun products For example, salmon, meat products, etc., raw seaweed, raw seaweed, noodles (eg, udon, buckwheat, Chinese noodles, macaroni, spaghetti, etc.), rice cakes, cooked rice, egg products (eg, egg tofu, thick-grilled, Mayonnaise, etc.), tofu, curries (eg, curry, curry roux, etc.), processed meat products (eg, mince, ground meat), bean jam (beans, potatoes, azuki, etc.), fish, meat, vegetables, etc., and fried foods thereof Or a ware.
Furthermore, the above-mentioned foods can be bottled, canned, retorted pouches, and sealed packaging foods obtained by casing, chilled or retorted various plastic films (eg, cellophane, polyethylene, hydrochloric acid rubber, vinylidene chloride, polyester, polypropylene, composite processed paper, etc.). .
[0006]
The starch hydrolyzate used in the present invention is obtained by hydrolyzing starch with an amylolytic enzyme such as α-amylase or β-amylase, or an acid such as oxalic acid or hydrochloric acid, and has a dextrose equivalent (DE) of 3 or more. Preferably, the specific volume is 3 to 20, more preferably 3.5 to 18, and the specific volume is 5 or more, preferably 5 to 20, more preferably 6 to 20 ml / g (bulk density 0.05 to 0.1 g / cc). ). An example is Pine Flow (DE value 6-10, specific volume 6-10.5) manufactured by Matsutani Chemical Industry Co., Ltd. The DE value is a percentage obtained by measuring reducing sugar as glucose and calculating the solid content of the reducing sugar. That is, DE indicates the degree of hydrolysis of starch and the degree of progress of saccharification. Almost pure like crystalline glucose is closer to DE100.
[0007]
The acids and salts thereof according to the present invention conform to the Food Sanitation Law, and include, for example, organic acids such as fumaric acid, acetic acid, brewed vinegar, citric acid, malic acid, tartaric acid, adipic acid, lactic acid, ascorbic acid, and phytic acid. And their acidic and alkaline salts (eg, salts such as sodium, potassium, calcium, and magnesium).
The inorganic acids and salts thereof include, for example, phosphoric acid and monophosphate, diphosphate, triphosphate, and polymerized phosphoric acid such as pyrometapoly and the like, and acid salts and alkaline salts thereof.
[0008]
The fatty acid constituting the polyglycerin fatty acid ester used in the present invention preferably has 8 to 14 carbon atoms, and the degree of polymerization of glycerin is 2 or more, preferably 2 to 10. Generally, esters of a medium-chain fatty acid having 8 to 14 carbon atoms with di, tetra, hexa, and decaglycerin are preferably used. Particularly, mono-, di-, tri-, and tetra-fatty acid esters of diglycerin are desirable. It is also desirable that these polyglycerin fatty acid esters be liquid to paste at room temperature.
[0009]
The sugar alcohol is obtained by reducing a saccharide, and includes, for example, maltitol, palatinit, lactitol, erythritol, xylitol, mannitol, and solpitol. Alanine is a kind of amino acid and includes DL-alanine.
Examples of fats and oils include animal and vegetable oils such as soybean oil, cottonseed oil, palm oil, sesame oil, rice oil, safflower oil, coconut oil, corn oil, palm kernel oil, olive oil, fish oil, beef tallow, milk fat, and the like, One type or a mixture of two or more types may be used.
[0010]
The amount of the starch hydrolyzate (a) to be added to the food alteration inhibitor of the present invention depends on the amount of the polyglycerin fatty acid ester (b) used, but is usually 0.5 to 98% by weight based on the whole preparation. , Preferably about 1 to 90% by weight, the polyglycerin fatty acid ester (b) is usually about 0.1 to 30% by weight, preferably about 0.2 to 20% by weight, and the acid or its salt (c) is Usually about 0.05 to 98% by weight, preferably about 0.1 to 90% by weight, fats and oils (d) are usually about 0.1 to 50% by weight, preferably about 0.2 to 45% by weight, The sugar alcohol (e) and / or alanine (f) is used in an amount of usually 0.5 to 30% by weight, preferably 1 to 25% by weight.
The amount of the preparation to be added to the food is usually about 0.1 to 5% by weight, preferably about 0.2 to 4% by weight.
[0011]
In the present invention, the method of adding each of the above-mentioned components to food is not particularly limited, and may be added separately to food as it is, or a premixed one may be added, or an aqueous solution may be added, or Other additives may be mixed in advance and added. More specifically, the addition method includes kneading, dusting, or dipping, applying, or spraying the powder in an aqueous solution or alcohol solution. Further, various additives such as sweeteners, seasonings, spices and extracts thereof, antibacterial agents such as polylysine, protamine and nisin, antioxidants and the like may be added according to the purpose.
[0012]
The food deteriorating agent of the present invention comprises the above-mentioned starch hydrolyzate (a), polyglycerin fatty acid ester (b) and acids or salts thereof (c), and if necessary, fats and oils (d), sugar alcohols (c) and alanine. It is manufactured by mixing (f) uniformly. The formulation may be any of powder, paste, and liquid.
[0013]
【Example】
Hereinafter, the present invention will be specifically described with reference to Examples, Comparative Examples, and Test Examples. “%” And “parts” are based on weight unless otherwise specified.
The storage results were also good as follows.
[0014]
[Table 1]
Example 2 (hamburger)
10 parts of (A) diglycerin monocaprylate (B) tetraglycerin monocaprate (C) hexaglycerin monolaurate (D) decaglycerin monomyristate are added to 30 parts of salad oil while heating and mixing. 60 parts of pine flow were added to make a powder.
[0016]
Eight formulations of the present invention products 1 to 4 and control products 1 to 4 shown in [Table 2] were added to hamburgers composed of the following raw materials, and flavor and preservation effects were compared.
Minced meat (pork 50% beef 50%) 1kg
36 g of salt
100g egg white
Garlic 12g
White pepper 2g
480g chopped onion
360g bread crumbs
100g soy protein
700 g of water
The above materials were kneaded and divided into eight equal parts, and the hamburgers were produced by a conventional method to which 1% of the additives shown in Table 2 were added. After cooling, the present invention 1 and Comparative Example 1 were compared so that the flavors were compared by 10 panelists who had mastered hamburgers of the same number.
In Comparative Examples 1 to 4, both astringency and astringency were felt, but the result of the product of the present invention was better at 10: 0 at a ratio of 10: 0, which was slightly felt in the aftertaste.
Further, the storage time of the device according to the present invention could be extended at 20 ° C. for about 24 hours.
[0017]
[Table 2]
Example 3 (Kamaboko)
30 parts of palm oil and 10 parts of diglycerin monomyristate were mixed while heating and mixed with 60 parts of pine flow to make a powder. As shown in Table 3, preparations of the product of the present invention and a control product were prepared from the powdered material and other components, and added to kamaboko made of the following materials, and flavors were compared by 10 panelists.
Alaska Pollack Frozen Surimi A Class 500g
5g sugar
Potato starch 50g
Salt 15g
5g Sodium L-glutamate
150g ice water
[0019]
[Table 3]
[0020]
Example 4 (formulation example)
While heating and mixing 30 parts of cottonseed oil and 10 parts of diglycerin monomyristate, 60 parts of pine flow were added to form a powder. This was used as powder A to prepare the following preparations.
[0021]
Formulation 1
Powder A 20 parts Anhydrous sodium acetate 61.6 parts Trisodium citrate 13.5 parts Monosodium fumarate 4.9 parts
Formulation 2
Powder A 10 parts Sodium acetate anhydrous 75.1 parts Trisodium citrate 13.7 parts Succinic acid 1.2 parts
Formulation 3
Powder A 10 parts Anhydrous sodium acetate 73.1 parts Trisodium citrate 12.7 parts Succinic acid 1.2 parts Maltitol 3 parts
Formulation 4
Powder A 20 parts Anhydrous sodium acetate 63.3 parts Trisodium citrate 5 parts Monosodium fumarate 3.7 parts Maltitol 8 parts
Formulation 5
Powder A 10 parts 72.1 parts of anhydrous sodium acetate 12.7 parts of monosodium fumarate 4 parts of DL-alanine 1.2 parts of succinic acid
Formulation 6
Powder A 50 parts Sodium carbonate 20 parts Sodium pyrophosphate 30 parts
Formulation 7
Powder A 30 parts Anhydrous sodium acetate 40 parts Trisodium citrate 10 parts Sodium carbonate 20 parts
Formulation 8
Powder A 80 parts Sodium carbonate 10 parts Sodium bicarbonate 5 parts Trisodium phosphate 5 parts
Formulation 9
Powder A 20 parts Anhydrous sodium acetate 57.5 parts Monosodium fumarate 9.9 parts Trisodium citrate 12.6 parts
Example 5 (potato salad)
200g boiled potato
10g mayonnaise
30g sliced cucumber
2g of salt
[0031]
The above ingredients were mixed well to produce a potato salad, divided into two equal parts, and 0.5% of Formulation 1 of Example 4 was added and mixed to one side, and the flavor was compared with the non-added one. The one to which the present invention was added was not much different from the non-added one, and the flavor was remarkably good. In addition, each was sealed in a plastic bag, stored in a refrigerator at 10 ° C., stored and opened after 10 days. When compared, the additive-free product had no gloss and had a rotten smell. The flavor was good.
[0032]
Example 6
100 liters of a 0.5% aqueous solution of the preparation 7 of Example 4 was prepared, and 50 kg of the imported frozen squid was added, thawed, washed with water and drained, and compared with those simply thawed with water only. As a result, what was thawed with the aqueous solution of the product of the present invention was degreased and deodorized, the color became white, and the quality was extremely good.
[0033]
Example 7 (Sausage)
As shown in the composition of Table 4, each raw material and the preparation 9 of Example 4 were kneaded, and filled into the intestine by a conventional method to produce sausage.
[0034]
[Table 4]
[0035]
[Table 5]
Example 8 (steamed gyoza)
300g minced meat
Chinese cabbage 150g
5g of salt
Soy sauce 10g
Sesame oil 10g
Ingredients of the above-mentioned ingredients were prepared by kneading 1.2% of Formulation 5 of Example 4 into a gyoza ingredient and an additive-free product were wrapped in commercially available gyoza skins, steamed at 90 ° C. for 20 minutes, and then tasted. As a result, both the control section and the invention section had remarkably good flavor. In addition, each was cooled and stored in a thermostat at 30 ° C., and the number of general viable bacteria was measured. Table 6 shows the results.
[0037]
[Table 6]
【The invention's effect】
The food alteration inhibitor of the present invention, despite containing a polyglycerin fatty acid ester, does not leave astringency or astringency as an aftertaste after addition, imparts a good flavor, and imparts an excellent storage effect. .
Claims (5)
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002373380A JP4290418B2 (en) | 2002-12-25 | 2002-12-25 | Powdered food alteration inhibitor and food containing the same |
| CNB2003101131596A CN100435669C (en) | 2002-12-25 | 2003-12-25 | Anti-deterioration agent for food and food containing the anti-deterioration agent for food |
| HK04107671.7A HK1064888B (en) | 2002-12-25 | 2004-10-07 | Food preservative and food containing thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002373380A JP4290418B2 (en) | 2002-12-25 | 2002-12-25 | Powdered food alteration inhibitor and food containing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2004201548A true JP2004201548A (en) | 2004-07-22 |
| JP4290418B2 JP4290418B2 (en) | 2009-07-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2002373380A Expired - Lifetime JP4290418B2 (en) | 2002-12-25 | 2002-12-25 | Powdered food alteration inhibitor and food containing the same |
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| Country | Link |
|---|---|
| JP (1) | JP4290418B2 (en) |
| CN (1) | CN100435669C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012075387A (en) * | 2010-10-01 | 2012-04-19 | Hiroe Ogawa | Flavor improving and deterioration preventing agent for fresh meat for eating raw, method for improving flavor and preventing deterioration, and fresh meat containing the agent |
| JP5096313B2 (en) * | 2006-03-20 | 2012-12-12 | エーザイフード・ケミカル株式会社 | Lifetime improver for food |
| JP2017212887A (en) * | 2016-05-30 | 2017-12-07 | 株式会社ウエノフードテクノ | Powdery shelf life improver for food |
| JP2019162057A (en) * | 2018-03-19 | 2019-09-26 | 奥野製薬工業株式会社 | Process for producing powder-type bacteriostatic agent for food |
| JP2021151972A (en) * | 2020-03-24 | 2021-09-30 | 株式会社日清製粉グループ本社 | Bacteriostatic composition, bacteriostatic method and processed food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734867B (en) * | 2013-12-25 | 2015-10-28 | 广西科技大学 | A kind of food preservative |
| CN105795437B (en) * | 2014-04-16 | 2019-03-26 | 南昌大学 | A method of it reducing soybean wheat and prepares furans generation in soy sauce |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100343664B1 (en) * | 1993-12-20 | 2002-11-27 | 산에이겐 에후.에후. 아이. 가부시키가이샤 | Stable Emulsified Composition and Food Containing it |
| AU7322100A (en) * | 1999-10-04 | 2001-05-10 | Ajinomoto Co., Inc. | Sweetener compositions with high degree of sweetness having improved sweetness, corrigents and utilization thereof |
| CN1299598A (en) * | 2001-02-13 | 2001-06-20 | 吴玉凯 | Wheaten food improver |
-
2002
- 2002-12-25 JP JP2002373380A patent/JP4290418B2/en not_active Expired - Lifetime
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2003
- 2003-12-25 CN CNB2003101131596A patent/CN100435669C/en not_active Expired - Lifetime
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5096313B2 (en) * | 2006-03-20 | 2012-12-12 | エーザイフード・ケミカル株式会社 | Lifetime improver for food |
| JP2012075387A (en) * | 2010-10-01 | 2012-04-19 | Hiroe Ogawa | Flavor improving and deterioration preventing agent for fresh meat for eating raw, method for improving flavor and preventing deterioration, and fresh meat containing the agent |
| JP2017212887A (en) * | 2016-05-30 | 2017-12-07 | 株式会社ウエノフードテクノ | Powdery shelf life improver for food |
| JP2019162057A (en) * | 2018-03-19 | 2019-09-26 | 奥野製薬工業株式会社 | Process for producing powder-type bacteriostatic agent for food |
| JP2021151972A (en) * | 2020-03-24 | 2021-09-30 | 株式会社日清製粉グループ本社 | Bacteriostatic composition, bacteriostatic method and processed food |
| JP7385515B2 (en) | 2020-03-24 | 2023-11-22 | 株式会社日清製粉グループ本社 | Bacteriostatic compositions, bacteriostatic methods and processed foods |
Also Published As
| Publication number | Publication date |
|---|---|
| HK1064888A1 (en) | 2005-02-08 |
| CN1509663A (en) | 2004-07-07 |
| CN100435669C (en) | 2008-11-26 |
| JP4290418B2 (en) | 2009-07-08 |
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