JPH0137097B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention provides an adduct of sorbic acid-potassium sorbate, or an adduct of potassium sorbate and sorbic acid-potassium sorbate, which is suitable for use as a preservative in the production of meat paste products such as kamaboko and sausages. The present invention relates to a sorbic acid preparation coated with a mixture and a method for producing the same. Sorbic acid and its salts are commonly used as preservatives to increase shelf life when producing meaty paste products such as kamaboko and sausages, but sorbic acid has traditionally been used to control the pH of food dough. It is well known that this decrease causes protein coagulation and dehydration, which reduces the elasticity and flavor of the product.
Therefore, potassium sorbate has traditionally been added as a preservative, but sorbic acid exhibits antibacterial properties well in acidic conditions, and when potassium sorbate is added, it is basic. Antibacterial action is significantly reduced. The present inventor has researched a sorbic acid formulation that does not damage food dough and improves the shelf life of finished products, and has succeeded in developing an additive suitable for producing dough products. The present inventor first attempted a formulation containing powders of sorbic acid (hereinafter sometimes abbreviated as "SA") and potassium sorbate (hereinafter sometimes abbreviated as "KSA"), and found that the sorbic acid content was 40%. It was found that preparations with a concentration of sorbic acid or higher than sorbic acid have the same effect as sorbic acid in terms of the preservability of paste products. However, preparations made by mixing sorbic acid and potassium sorbate tend to separate easily, and protein denaturation is observed in the areas where sorbic acid comes into direct contact with the food dough before steaming, making it less elastic than products using potassium sorbate. However, it was not possible to obtain satisfactory results in terms of flavor and flavor. The inventor of the present invention came up with the idea of creating a preparation in which sorbic acid particles are coated with potassium sorbate in order to prevent sorbic acid particles from coming into direct contact with food dough, and as a result of intensive research, found that sorbic acid , a mixture containing potassium sorbate and water, in which the amount of water exceeds 30% by weight based on the total amount of the sorbic acid and potassium sorbate, and sufficient contact is carried out at around room temperature where most of the sorbic acid is not dissolved. The present invention was achieved by discovering the completely unexpected fact that by carrying out this process, sorbic acid and potassium sorbate react to form a sorbic acid-potassium sorbate adduct. In other words, if a certain amount of water is present, even if most of the SA is undissolved, sufficient contact between sorbic acid and potassium sorbate will occur, and an adduct will be produced by reaction at the contact area, resulting in the formation of sorbic acid and potassium sorbate. This means that a preparation coated with acid particles is produced. The manufacturing method of this preparation will be explained in detail below. This preparation is manufactured by stirring sorbic acid, potassium sorbate, and water.
The quality of the preparation is affected by the size of sorbic acid particles, potassium sorbate concentration, i.e., the ratio of potassium sorbate to the total amount of potassium sorbate and water, the ratio of sorbic acid to potassium sorbate, and other stirring conditions. . The sorbic acid particles used in the present invention are not particularly limited, but they pass through a 60-mesh sieve and have an average particle size of 100
Preferably, it is smaller than the mesh. Particles that can fit through a 60-mesh sieve have the advantage of having a small specific surface area and require less potassium sorbate for coating, but on the other hand, it may be difficult to uniformly disperse the formulation into food dough, and it may be difficult to use for coating. Since the amount of potassium sorbate is low, the average pH decreases, and depending on the food, it may cause denaturation of the food dough, which is undesirable. The concentration of potassium sorbate used in the production of this preparation is preferably 27 to 62% by weight, more preferably 30% by weight.
~58% by weight. When the potassium sorbate concentration is less than 27% by weight, adducts are difficult to form and therefore coverage tends to be incomplete. Industrially, it is often necessary to use a potassium sorbate aqueous solution with a concentration lower than 27% by weight, but in such cases,
It is desirable to evaporate and concentrate water and use it as a raw material. On the other hand, if the concentration of potassium sorbate exceeds 62% by weight, it is difficult to bring the sorbic acid and potassium sorbate into sufficient contact with each other by ordinary stirring, which tends to result in a non-uniform preparation, which is not preferred. The temperature for manufacturing this preparation is 0℃ or higher45
Less than ℃, preferably 0 to 40℃, more preferably 10 to 35℃
℃ is better. The higher the temperature, the higher the solubility of the generated adducts, making it more difficult for them to adhere around the SA crystal. In other words, if the reaction is performed at a temperature higher than 40°C, especially at a temperature higher than 45°C, then cooled, filtered, and solid-liquid separated, there is a strong tendency for the crystals of the precipitated adduct to exist alone without covering the SA. This tends to result in incomplete coating and non-uniform preparations. or
Setting the temperature to 45°C or higher is not preferable from the standpoint of energy costs. Furthermore, considering the circulation of the mother liquor, the higher the temperature, the more intense the coloring of the mother liquor tends to be, which is not preferable. Regarding the ratio of sorbic acid and potassium sorbate in producing this preparation, it is preferable to use 1 part potassium sorbate to 1 part sorbic acid (weight ratio). When the amount of potassium sorbate used is small, such as less than 1, stirring becomes difficult and
The coating is incomplete, making it difficult to manufacture the desired formulation. The stirring process for producing this preparation is carried out using a homomixer, homogenizer, or other general equipment capable of uniform mixing. If a stirring treatment is performed that does not achieve uniform mixing, it is likely that the preparation will form lumps or be incompletely coated. Note that the above potassium sorbate may be produced by neutralizing a portion of sorbic acid dispersed in water with potassium hydroxide or potassium carbonate. Sorbic acid and potassium sorbate are reacted under the above conditions, and after the sorbic acid is coated with the adduct, excess potassium sorbate and water are separated by passing through a conventional method. The desired formulation is produced by evaporating water from the obtained water-containing formulation by vacuum drying, fluidized drying, or the like. When this preparation was analyzed by X-ray diffraction, it was found that it contained mostly sorbic acid and adducts or a small amount of potassium sorbate.This preparation was dissolved in an alcohol-water mixed solvent and decomposed into SA and KSA. When analyzed by neutralization titration, the amount of sorbic acid is 50% to 70% by weight.
A formulation with a content of % by weight is obtained. The preparations produced in this way have the property of being easily dispersed in water, and can be mixed directly into food dough.
Alternatively, even if it is used once dispersed in water, it will not damage food dough and will effectively function as a food preservative. In addition, according to this manufacturing method, a liquid is generated due to evaporation, but it can be reused and there is no industrial disadvantage. In producing the formulation of the present invention, there is no problem in adding known antioxidants such as sodium L-ascorbic acid, erythorbic acid, BHT, etc.
Further, no problem occurs even if a sucrose fatty acid ester or the like is added as a hydrophilic surfactant. The combined use of other organic acid salts, such as sodium citrate, sodium acetate, or phosphate, can also improve the effect in some cases. Example 1 Stirring with a homogenizer at room temperature30
Weight% KSA aqueous solution 1000g (700g water, KSA300
100 g of SA having a particle size that passed 100% through a 60-mesh sieve and 84% remained at a 200-mesh sieve was added little by little to g), and stirring was continued for 30 minutes to 1 hour.
After deliquifying this mixture with a centaur, the cake was
About 165 g of a powder preparation was obtained by vacuum drying at ℃ for 4 hours. The moisture content of the cake is calculated from the difference in weight before and after drying.
It contained 14% by weight. When the preparation obtained by vacuum drying is dissolved in a mixed solvent of alcohol and water and subjected to neutralization titration with N/2KOH,
SA content is 58% by weight. Comparative Example 1 1000g of 25% KSA aqueous solution (750g of water,
The procedure was carried out in the same manner as in Example 1, except that KSA (250 g) was used, and about 95 g of a dry powder preparation was obtained (cake moisture content: 8% by weight). When the SA content was analyzed by neutralization titration, it was found to be 98% by weight (there was almost no coating, and the desired formulation could not be obtained).
Undried SA containing 200 mesh particle size 65% by weight
After gradually adding 500 g of undried KSA (containing 7 wt.% water) to a container in which 109 g (containing 8 wt.% water) and 500 g of pure water were being stirred, the mixture was stirred at room temperature for 30 minutes to 1 hour. Solid-liquid separation was performed using a centrifuge. The resulting cake weighed 260 g (840 g of liquid was obtained) and was dried at 40° C. for 4 hours to obtain 215 g of a dry preparation. When the obtained preparation was examined by X-ray diffraction, most of the
It is an adduct of SA and SA-KSA, and SA is dissolved in a mixed solvent of alcohol and water and determined by neutralization titration.
Analysis of the content revealed that the SA content, including the SA portion in the adduct, was 50% by weight. Example 3 840 g of the liquid of Example 2 (containing about 320 g of KSA) was stirred at room temperature, and 100 g of dried SA containing 72% by weight of particle size of 150 to 300 mesh was added little by little to the mixture. After stirring for minutes to 1 hour, it was filtered through a centrifuge. The resulting cake weighed 200g;
The liquid weighed 730g. The cake was vacuum dried at 40° C. for 4 hours to obtain 165 g of dry formulation. When this preparation was analyzed by X-ray diffraction, most of it was found to be SA.
and adduct, and when this preparation is dissolved in a mixed solvent of alcohol and water and analyzed for SA content by neutralization titration, including the SA portion in the adduct,
The SA content was 58% by weight. Example 4 1000g of 20% KOH (200g of KOH, 800g of water)
While stirring, 500 g of SA having a particle size of 75% by weight that passed through a 60 mesh sieve 100% and a ratio of 80 to 150 mesh was added. The neutralization reaction generated heat and the temperature reached 44℃, so stirring was continued for 30 minutes while cooling.
It lasted for an hour. About 200g of cake was obtained by filtering at room temperature, and this cake was vacuum dried at 40℃ for 4 hours.
170 g of dry formulation was obtained. When this preparation was analyzed by X-ray diffraction, most of the SA
When this preparation is dissolved in a mixed solvent of alcohol and water and the SA content is analyzed by neutralization titration, the SA content in the adduct is also included.
The SA content was 56% by weight. Example 5 30% by weight containing 0.3g of sugar esters
60 to 1000g of KSA aqueous solution (300g of KSA, 700g of water)
200 g of SA having passed 100% by weight through a mesh sieve and having a particle size of 65% by weight in the range of 80 to 200 mesh was added and stirred at room temperature for 30 to 60 minutes. 330 g of the cake obtained by centrifugation was vacuum dried at 40° C. for 4 hours to obtain 285 g of a dry preparation. When this preparation was analyzed by X-ray diffraction, most of it was found to be SA.
and KSA, and when the SA content is analyzed by neutralization titration, it is SA70 including the SA part in the adduct.
It was in weight%. Reference example: Add 60 parts of salt and 300 parts of cold water to 2,000 parts of frozen surimi, mash for about 20 minutes, and then add 120 parts of Katakuri powder.
10 parts of sugar and 20 parts of seasoning were mixed and mashed for an additional 15 minutes. Next, the mixture was divided into 250 parts, and 0.2% of the preparations obtained in Examples 1, 2, and 5 were added to the frozen surimi as SA (including SA in KSA) and kneaded well. Next, it was plated, left to sit for 8 hours, and then steamed at 95℃ for 25 minutes to form kamaboko. For comparison, we also produced kamaboko without additives and with added SA, KSA, and additives. Table 1 shows the results of PH measurements in each manufacturing process and sensory tests on product elasticity for these kamaboko.

[Table] Table 2 shows the test results regarding the preservative effect of each preparation when the Kamaboko was stored. In this storage test, the samples were left at a temperature of 28 to 32°C and a relative humidity of 70 to 90%, and the growth of mold and mildew was observed to compare the preservative effects.

【table】

[Table] Table 2 shows that the preparation of the present invention has a better preservative effect than KSA and its additives.

Claims (1)

[Claims] 1. Sorbic acid is an adduct of sorbic acid and potassium sorbate (hereinafter referred to as "adduct") consisting of C ₆ H ₈ O ₂ and C ₆ H ₇ O ₂ K, or the adduct and sorbic acid. A sorbic acid preparation characterized in that it is coated with a mixture of potassium. 2. The sorbic acid preparation according to item 1, wherein the sorbic acid preparation is 50 to 70% by weight when calculated using the following formula. {A/(A+B)}×100 However, here A and B represent the following. A: Weight of the sum of sorbic acid and the sorbic acid portion in the adduct B: Weight of the sum of potassium sorbate and the potassium sorbate portion in the adduct 3 A mixture containing sorbic acid, potassium sorbate, and water Added sorbic acid, characterized in that the amount of water is more than 30% by weight based on the total amount of sorbic acid and potassium sorbate, and the mixture is stirred at a temperature of 0°C or more and less than 45°C. A method for producing a formulation of sorbic acid coated with a mixture of sorbic acid or adduct and potassium sorbate. 4. The method according to item 3, characterized in that part of the sorbic acid is neutralized with potassium hydroxide or potassium carbonate to produce a mixture containing sorbic acid, potassium sorbate, and water. 5 In the method described in Item 3 or 4, the potassium sorbate concentration, that is, the ratio of potassium sorbate to the total amount of potassium sorbate and water is 27 to 62% by weight, and the weight ratio of sorbic acid and potassium sorbate is A mixture of sorbic acid, potassium sorbate and water is prepared by adding 1 part of potassium sorbate to 1 part of potassium sorbate, and the mixture is stirred to form an adduct, and then by filtration. , said method characterized in that the excess aqueous solution of potassium sorbate is removed. 6. The method according to item 3, 4 or 5, wherein the particle size of the raw material sorbic acid passes through a 60 mesh sieve and has an average particle size of 100 mesh or less. 7. The method according to any one of items 3 to 6, characterized in that the stirring treatment of sorbic acid, potassium sorbate, and water is carried out at a temperature of 0 to 40°C.