JP2835459B2 - Food quality alteration inhibitor and method for producing food - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to an anti-alteration agent for food and a method for producing a food having good flavor, quality and preservability.

2. Description of the Related Art Conventionally, it is known to add an aqueous solution of ethanol or an aqueous solution of ethanol and an organic acid, an inorganic acid, an emulsifier, an amino acid, and the like to a food for the purpose of preventing deterioration of the food and obtaining a food having good storage stability. .

[JP-A-51-1861, JP-A-56-1609890, JP-A-57
No. 43668, JP-A-58-13383, JP-B-58-49156,
JP-A-58-111668, JP-A-61-152269, JP-A-58-111668
No. 81770, JP-A-57-58876 and JP-A-59-17971] However, it has not been known to add a solution prepared by dissolving potassium pyrophosphate in an aqueous ethanol solution to food.

Further, in a conventionally known method, ethanol as a main ingredient denatures protein components contained in food,
There has been such a problem that the quality is deteriorated due to deterioration of taste and smell of the food, or the food has an irritating odor due to ethanol.

Furthermore, when an aqueous solution of ethanol and a polymer phosphate other than potassium pyrophosphate as an inorganic acid salt, such as sodium pyrophosphate, are added to food in combination, the solubility of sodium pyrophosphate in an aqueous ethanol solution is poor [normal temperature (about 20 ° C.) Is about 0.5 g or less per 100 ml of 20% (v / v) ethanol, and the solubility in 40% (v / v) ethanol 100
It is about 0.1 g or less per ml. Moreover, the above problem has not been solved.

Problems to be Solved by the Invention Problems to be solved by the present invention are to prevent the deodorization of ethanol itself, which has a function of preventing the deterioration of food, to prevent the protein from being denatured, and to prevent the quality of added food from deteriorating.

Means for Solving the Problems In view of such circumstances, the present inventors have made various studies and completed the present invention.

That is, the present invention relates to (1) an anti-fouling agent for food prepared by dissolving potassium pyrophosphate in an aqueous ethanol solution, and (2) a solution prepared by dissolving potassium pyrophosphate in an aqueous ethanol solution during the production process of the food, or to an intermediate thereof. The present invention relates to a method for producing a food with good flavor, quality and preservability, which is characterized by being added to raw materials.

The aqueous ethanol solution in the present invention may be any ordinary aqueous edible ethanol solution, and the ethanol may be denatured ethanol or mirin type. The ethanol concentration in the ethanol aqueous solution is generally 5 to 60% (v /
v), preferably 10-50% (v / v), more preferably 20-
It is about 40% (v / v).

The food deterioration preventing agent of the present invention is obtained by uniformly dissolving potassium pyrophosphate in the ethanol aqueous solution. The solubility of potassium pyrophosphate in the aqueous ethanol solution varies depending on the temperature of the aqueous solution, in particular, the concentration of ethanol in the aqueous ethanol solution. What is necessary is just to mix in a range. More specifically, potassium pyrophosphate is added to an aqueous ethanol solution (100 parts by weight). For example, when the ethanol concentration is 5% (v / v) at room temperature, about 60 parts by weight or less, 20%
(V / v), less than about 20-30 parts by weight, 30% (v / v)
In the case of v), about 10 to 20 parts by weight or less, in the case of 40% (v / v), about 5 parts by weight or less, in the case of 60% (v / v), about 1 part by weight or less do it.

As a method for dissolving potassium pyrophosphate, ethanol may be added to a solution of potassium pyrophosphate in water in advance, or potassium pyrophosphate may be dissolved in an aqueous ethanol solution. May be uniformly dissolved in the aqueous solution.

In addition, the deterioration preventing agent for food of the present invention may be separated into an aqueous ethanol solution and an aqueous solution of potassium pyrophosphate depending on the mixing ratio of each component, and in this case, there is no difference in the effect of preventing deterioration of the food.

The separation can be prevented by further adding an appropriate amount of glycerin, though it depends on the mixing ratio of each composition in the deterioration preventing agent of the present invention.

As a method for adding glycerin, potassium pyrophosphate may be added after adding glycerin to an aqueous ethanol solution, or glycerin may be added to an aqueous ethanol solution of potassium pyrophosphate.

In the present invention, any glycerin can be used as long as it is harmless to food hygiene,
The amount is about 0.1 to 50 parts by weight, preferably about 0.5 to 20 parts by weight, based on 100 parts by weight of the food deterioration preventing agent of the present invention.

The food-quality alteration inhibitor of the present invention further includes a seasoning component (eg, sodium glutamate, inosinic acid, succinic acid, guanylic acid, etc.) as long as the alteration-preventing effect is not impaired.
Emulsifier (eg, sorbitan fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, etc.), amino acid (eg, alanine,
Glycine, etc.), propylene glycol, organic acids and their salts (eg, acetic acid, fumaric acid, lactic acid, citric acid, malic acid, tartaric acid, adipic acid, ascorbic acid, sorbic acid or their sodium or potassium salts), inorganic acids And salts thereof (eg, phosphoric acid, sodium metaphosphate, potassium metaphosphate, sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate (anhydrous), sodium pyrophosphate (crystal), sodium acid pyrophosphate, monopotassium phosphate, phosphorus Monosodium acid (anhydrous),
Monosodium phosphate (crystal), dipotassium phosphate, disodium phosphate (anhydrous), disodium phosphate (crystal), trisodium phosphate (anhydrous)) may be added.

The blending amount of the above components varies depending on the ethanol concentration in the aqueous ethanol solution and the blending amount of potassium pyrophosphate, but is usually about 0.01 to 10 parts by weight, preferably 100 parts by weight of the aqueous ethanol solution in which potassium pyrophosphate is dissolved. Is about 0.05 to 5 parts by weight.

Examples of the food to which the food deterioration preventing agent of the present invention is added include frozen surimi, fresh surimi and other frozen / refrigerated foods and raw materials thereof, and fish meat products (eg, kamaboko, bamboo rings, sweet potato, fish sausage, etc.) ), Livestock meat products (eg, ham, meat sausage, hamburger, meat dango, meat sauce, etc.), soybeans (eg, salad, gyoza, shomai, croquette, etc.), dairy products (eg, yogurt, butter, cheese, cream, etc.) , Seasonings (eg, meat juice, sauce sauce, ketchup, mustard, dressing, jam, soy sauce, vinegar, etc.), breads, confectionery (eg, cake, fresh confectionery, custard, putting, hot cake, cream puff, steamed bun, etc.), Soups (eg, potage soup, consommé soup, etc.), processed miso (eg, rice miso, barley miso, bean miso, etc.), tsukudani, Spicy acids, pickles (for example, taste 噌漬, Asazuke, Koji 漬等), fish and shellfish dried product (for example, Mirinboshi, and Namabo, salt dried fish, etc.), raw seaweed, raw seaweed and other seaweed,
Noodles (eg, udon, buckwheat, Chinese noodles, macaroni, spaghetti, etc.), rice cakes, egg products (eg, egg tofu, thick roast, mayonnaise, etc.), tofu, curries (eg, curry, curry roux, etc.), processed meat products (Eg, cut meat and chicken meat of chicken, beef, pork, etc.), bean jam (eg, bean, potato and red bean), sake, synthetic liquor, miscellaneous liquor, coffee, juice, drinks, carbonated beverages, etc. Is mentioned. It is also used for washing, disinfecting, preventing discoloration of fresh seafood and its cuts, fruits and vegetables, etc. and for processing products such as steaming and blanching.

In addition, the above foods or other foods can be bottled, canned,
Foods sealed in a casing, chilled or retorted with a retort pouch, various plastic films (eg, cellophane, polyethylene, hydrochloric acid rubber, vinylidene chloride, polyester, polypropylene, composite processed paper, etc.) are also examples of foods to be added.

The amount of the food alteration inhibitor of the present invention added to food is,
It varies depending on the type of food, the method of addition, and the composition of the anti-deterioration agent. Generally, the amount of potassium pyrophosphate of the anti-deterioration agent is about 0.01 to 3 parts by weight per 100 parts by weight of the food (finished product). And preferably about 0.05 to 2 parts by weight.

The method of addition may be, for example, sprinkling, dusting, spraying, or the like on the finished product during the food production process.
The food may be brought into contact with the food by a method such as immersion or the like, or the food may be manufactured using a material obtained by previously kneading or mixing the deterioration preventing agent with a food material.

The food thus obtained is a food that has a long shelf life and excellent preservability, and that has very little deterioration in quality due to ethanol.

In addition, the present invention in which a solution prepared by dissolving potassium pyrophosphate in an aqueous ethanol solution is added to food in a case where potassium pyrophosphate is added to food in a state where the potassium pyrophosphate is not dissolved in the aqueous ethanol solution, for example, when both are added simultaneously or at the time of addition Compared to the case of adding, the effect of preventing deterioration of the food is excellent, and the flavor and the quality are not impaired.

EXAMPLES Hereinafter, the present invention will be described specifically with reference to Formulation Examples and Examples, but these are not intended to limit the scope of the present invention. In the following description, “parts” indicates parts by weight.

Formulation Example 1 A formulation was prepared by dissolving 14 parts of potassium pyrophosphate in 100 parts of a 28% (v / v) aqueous ethanol solution.

Formulation Example 2 A formulation was prepared by dissolving 60 parts of potassium pyrophosphate in 100 parts of a 5% (v / v) aqueous ethanol solution.

Formulation Example 3 A formulation was prepared by dissolving 1 part of potassium pyrophosphate in 100 parts of a 50% (v / v) aqueous ethanol solution.

Formulation Example 4 A formulation was prepared by dissolving 12 parts of potassium pyrophosphate in 100 parts of a 25% (v / v) aqueous ethanol solution.

Formulation Example 5 10 parts of potassium pyrophosphate and potassium sorbate 5
Was dissolved in 100 parts of a 10% (v / v) aqueous ethanol solution to prepare a preparation.

Formulation Example 6 14 parts of potassium pyrophosphate was dissolved in a 28% (v / v) aqueous solution of ethanol to prepare 100 parts of a formulation. (This formulation is about 1
When left at 5 ° C to 20 ° C or lower, the aqueous solution is separated into an aqueous alcohol solution and an aqueous potassium pyrophosphate solution. Formulation Example 7 3 parts of glycerin and 14 parts of potassium pyrophosphate were dissolved in a 28% (v / v) aqueous solution of ethanol to prepare 100 parts of a formulation. (This product does not separate when left at room temperature.) Formulation Example 8 10 parts of glycerin and 14 parts of potassium pyrophosphate were dissolved in a 28% (v / v) aqueous solution of ethanol to prepare 100 parts of a formulation. (This product does not separate even if left at about 5 ° C.) Formulation Example 9 40 parts of 5 parts of potassium pyrophosphate and 2 parts of glycerin
(V / v) The formulation was prepared by dissolving in 100 parts of ethanol.

Formulation Example 10 A formulation was prepared by dissolving 10.9 parts of potassium pyrophosphate and 0.1 part of sodium pyrophosphate in 100 parts of a 25% (v / v) aqueous ethanol solution.

Formulation Example 11 12 parts of potassium pyrophosphate and monosodium phosphate 0.
One part was dissolved in 100 parts of a 25% (v / v) aqueous ethanol solution to prepare a formulation.

Formulation Example 12 3 parts of potassium pyrophosphate and 0.5 part of phosphoric acid were added to 40% (v
/ v) A formulation was prepared by dissolving in 100 parts of an aqueous ethanol solution.

Formulation Example 13 10 parts of potassium pyrophosphate and 1 part of citric acid are 25%
(V / v) A formulation was prepared by dissolving in 100 parts of an aqueous ethanol solution.

Formulation Example 14 12.5 parts of potassium pyrophosphate and 3.0 parts of glycerin
A formulation was prepared by dissolving in 100 parts of 5% (v / v) alcohol.

Formulation Example 15 3.0 parts of potassium pyrophosphate and 3.0 parts of glycerin
% (V / v) was dissolved in 100 parts of alcohol to prepare a preparation.

Formulation Example 16 10.0 parts of potassium pyrophosphate and ascorbic acid 2.0
Was dissolved in 100 parts of 20% (v / v) alcohol to prepare a formulation.

Example 1 The following composition A was used for 20 ml of egg white separated from a commercially available egg.
EE2 ml was added dropwise, and changes in egg white were observed. Table 1 shows the results.

Formulation Example 17 10.0 parts of potassium pyrophosphate and 3.0 parts of glycerin
% (V / v) dissolved in 100 parts of alcohol and 50 parts of glycerin fatty acid ester dissolved by heating and cooled to prepare a preparation.

 The product is white and safe paste.

As described above, E was good, but all of A, B, C and D were protein-denatured and observed white suspended matter.

Example 2 As a test plot, A: 25% (v / v) aqueous ethanol solution, B: 25%
(V / v) Sodium pyrophosphate in 100 ml of ethanol aqueous solution
0.3g suspension, C: 25% (v / v) ethanol aqueous solution
A solution of 12 g of sodium pyrophosphate suspended in 100 ml, D: 2
A solution in which 12 g of potassium pyrophosphate was dissolved in 100 ml of a 5% (v / v) aqueous ethanol solution was prepared, and each test section was diluted twice with water, and then the ethanol-stimulated odor of each test section was examined. Table 2 shows the results.

Example 3 Casing Kamaboko (Blend of Surimi) Frozen Surimi (special grade) 100 parts Salt 2.9 parts Sodium L-glutamate 0.9 parts Sugar 0.9 parts Potato starch 8.3 parts Sake seasoning 2.0 parts (Sashirube, Takeda Combined seasoning 0.5 part (Premix, Takeda Pharmaceutical) Nucleic acid based seasoning 0.05 part (Revotide powder, Takeda Pharmaceutical) Ice water 40 parts Manufacture casing kamaboko by the usual method using the above raw materials In this case, divide the resulting finished slice into three equal parts and divide one half into 50
Department. To 50 parts of the finished surimi, ethanol or the preparation of the present invention was added without addition of A (unadded group), 28%
(V / v) A casing kamaboko was produced by using B (control group) to which 2 parts of an aqueous ethanol solution was added and C (invention section) to which 2 parts of the preparation obtained in Preparation Example 1 was added. The quality and the storage stability of the products were compared and observed. Table 3 shows the results.
Shown in

In the table, "", "+", "±", and "-" indicate that all 5 samples out of 5 samples were altered. +: 3 or more samples were altered. ±: 1 or 2 samples were altered. Presence state-: Indicates the state where 5 specimens are not co-altered.

Example 4 Egg Ware Ingredients Only whole egg 9 kg of whole egg was mixed well and divided into three equal parts to obtain A, B and C. About A, without adding ethanol and the preparation of the present invention (no addition group), For B, 3 kg of whole egg was added to 100 parts, and 0.15 part of sodium pyrophosphate was added thereto. After stirring, 1 part of a 28% (v / v) aqueous ethanol solution was further added.
The mixture was thoroughly stirred (control section), and for C, 1 part of the preparation obtained in Preparation Example 1 was added to 100 parts of 3 kg of whole egg, and the mixture was stirred well (invention section).

Egg fried food was prepared from the above-obtained raw materials A, B, and C by a conventional method, and the color tone and flavor were compared and observed by sensory tests by ten skilled panelists.

All 10 panelists judged that the results were good for both B and C in color, but A was slightly blackened.

Regarding the texture, 8 out of 10 panelists judged that both A and C were good, but B judged that the tongue texture and bacterial elimination were slightly inferior.

Example 5 Udon In producing udon using 100 parts of flour and 40 parts of a 10% (w / v) saline solution as raw materials, in test area A, an ethanol aqueous solution or the formulation of the present invention was not added (non-added area). ), For test section B, 40% of 140 parts of the raw material
(V / v) 2 parts of an aqueous ethanol solution was added (control section), and in test section C, 2 parts of the preparation obtained in Preparation Example 9 was added to 140 parts of the raw material.

After the obtained udon was boiled for 25 minutes in a usual manner, its quality and storage stability were observed. Table 4 shows the results.
Shown in

* In the table, "+", "±", and "-" indicate that 5 or more samples are degraded. +: 3 or more samples are degraded. ±: 1 or 2 samples are degraded. State Example 6 A 20% (v / v) aqueous ethanol solution was used as formulation A, and a 20% (v / v) aqueous solution was prepared.
/ v) 1 g of sodium pyrophosphate in 100 ml of aqueous ethanol solution
Was dissolved in supersaturation, and the supernatant was used to prepare formulation B.
And a solution prepared by dissolving 22 g of potassium pyrophosphate in a saturated state in 100 ml of a 20% (v / v) aqueous ethanol solution as formulation C,
The following experiment was performed to examine the bactericidal effect of each preparation.

10g of food (Gyoza flavored kamaboko) with phosphate buffer (KH ₂ PO)
₄ Dissolve 34 g in 500 ml of purified water, add about 1 N NaOH 175 ml
Was adjusted to pH 7.2, and purified water was further added to make a total amount of 100.
0ml) and ground in 100ml
It was measured by the Standard Plate Count method (the main solution of the Hygiene Test Method, edited by The Pharmaceutical Society of Japan (1980), p. 107), and was used as a test bacterial solution.

1 ml of the test bacterial solution was added to a liquid medium (2.5 g of yeast extract, peptone).
5.0 g, glucose 1.0 g and agar 15.0 g plus 1) 50 ml, and further 5 ml of the above formulation, and
And cultured with shaking for 20 hours. While the number of general viable bacteria in 1 ml of the test bacterial solution is 4.2 × 10 ² cells / ml, the number of general viable bacteria in the culture obtained by shaking culture after adding each preparation is as follows. It is on the street.

As described above, the preparation C of the present invention has a better bactericidal effect than the preparations A and B.

Example 7 Escherichia coli (E) lactic acid bacteria (L) were precultured, inoculated into alcohol diluted to the concentration shown in Table 5, placed in a liquid medium 30 seconds later, and observed for growth 48 hours later. Table 5 shows the results.

Example 8 Green cabbage, minced white leek, and green peas washed and drained were divided into two equal parts A and B. A was used as a control, and B was further treated with a 50% aqueous solution of formulation 15 for several seconds. The immersed and drained ones were used as the present invention section, and each of A and B was sealed in a plastic bag and stored at 15 ° C, and the number of general viable bacteria was measured. Table 6 shows the results.

Example 9 The same treatment and sealing packaging as in Example 8
The mixture was heated at 15 ° C. for 15 minutes, quenched and stored at 15 ° C., and the number of general viable bacteria was measured. Table 7 shows the results.

Example 10 A packaged commercially available thick fried egg is opened, divided into three parts, and A: control (untreated). B: Spray 75 ° C alcohol on the surface. C: Spray formulation 15 onto the surface.

The above B and C were dried, and A, B and C were sealed in a plastic bag and stored at a constant temperature of 15 ° C. for 3 days.

Example 11 A commercial salmon roe is bisected into A and B, and A is a control (untreated).
B is a plot of the present invention (mixed with a 3% solution of Formulation 15), each of which was sealed in a plastic bag, stored at 20 ° C., and the number of general viable bacteria was measured.

Example 12 A commercially available Wiener sausage was stored at 20 ° C. for 8 days,
As a ground preparation (2.7 × 10 ⁵ oells / g) in liquid medium
A: Control (no addition) B: 95% ethanol 3.0% C: Formulation 15
3.0% was added, the cells were cultured at 38 ° C for 20 hours, and the number of general viable bacteria was measured.

Effect of the Invention By adding the food quality preventing agent of the present invention to food, the preservability of the food can be improved without inhibiting the flavor and quality of the food.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-58-121204 (JP, A) JP-A-58-81770 (JP, A) JP-A-57-58876 (JP, A) (58) Field (Int.Cl. ⁶ , DB name) A23L 3/349 501 A23L 3/358

Claims (3)

(57) [Claims] 1. A food quality altering inhibitor prepared by dissolving potassium pyrophosphate in an aqueous ethanol solution. 2. The food quality alteration inhibitor according to claim 1, further comprising glycerin dissolved therein. 3. A method for producing a food having good preservability, wherein a solution prepared by dissolving potassium pyrophosphate in an aqueous ethanol solution is added to the food or an intermediate material thereof during the process of producing the food.