JP5992240B2 - Browning prevention agent and browning prevention method - Google Patents
Browning prevention agent and browning prevention method Download PDFInfo
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- JP5992240B2 JP5992240B2 JP2012159807A JP2012159807A JP5992240B2 JP 5992240 B2 JP5992240 B2 JP 5992240B2 JP 2012159807 A JP2012159807 A JP 2012159807A JP 2012159807 A JP2012159807 A JP 2012159807A JP 5992240 B2 JP5992240 B2 JP 5992240B2
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- 238000000034 method Methods 0.000 title claims description 12
- 230000002265 prevention Effects 0.000 title claims description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 64
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 32
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 32
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 21
- 239000001527 calcium lactate Substances 0.000 claims description 21
- 229960002401 calcium lactate Drugs 0.000 claims description 21
- 235000011086 calcium lactate Nutrition 0.000 claims description 21
- 159000000007 calcium salts Chemical class 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 16
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical class [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 11
- 239000001354 calcium citrate Substances 0.000 claims description 11
- 229960004256 calcium citrate Drugs 0.000 claims description 11
- 239000004227 calcium gluconate Chemical class 0.000 claims description 11
- 235000013927 calcium gluconate Nutrition 0.000 claims description 11
- 229960004494 calcium gluconate Drugs 0.000 claims description 11
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical class [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 11
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 239000004480 active ingredient Substances 0.000 claims description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 18
- 239000003112 inhibitor Substances 0.000 description 17
- 235000000346 sugar Nutrition 0.000 description 14
- 239000000843 powder Substances 0.000 description 13
- 229910000019 calcium carbonate Inorganic materials 0.000 description 9
- 229960003563 calcium carbonate Drugs 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000009495 sugar coating Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 235000010216 calcium carbonate Nutrition 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 239000002552 dosage form Substances 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 241000978776 Senegalia senegal Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000005001 laminate film Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
本発明は、炭酸水素ナトリウム起因の褐変を防止する技術に関し、更に詳しくは、炭酸水素ナトリウムを含有する食品の、保存中に生じる炭酸水素ナトリウム起因の褐変を防止する褐変防止剤及び褐変防止方法に関する。 TECHNICAL FIELD The present invention relates to a technology for preventing browning caused by sodium hydrogen carbonate, and more particularly, to a browning inhibitor and a browning preventing method for preventing browning caused by sodium hydrogen carbonate that occurs during storage of food containing sodium hydrogen carbonate. .
炭酸水素ナトリウムは、重曹、重炭酸ナトリウム、重炭酸ソーダともいわれ、酸成分と反応する又は加熱することで二酸化炭素を発生する、或いは溶解すると弱アルカリ性を示す等の性質を利用して、様々な食品に用いられている。反面、炭酸水素ナトリウムは、保存中に褐変するという問題点をも有している。この褐変を防止する方法に関しては、賦形剤としてヘキサメタリン酸ナトリウム及び又はペンタポリリン酸ナトリウムを使用する炭酸水素ナトリウムの顆粒化方法が知られている（特許文献１参照）。
しかしながら、上記顆粒化方法では、炭酸水素ナトリウムの褐変を完全に防止することはできなかった。
Sodium bicarbonate is also called sodium bicarbonate, sodium bicarbonate, or sodium bicarbonate. It reacts with an acid component or generates carbon dioxide by heating or shows weak alkalinity when dissolved, and is used in various foods. It is used. On the other hand, sodium bicarbonate also has a problem of browning during storage. Regarding a method for preventing this browning, a granulation method of sodium hydrogen carbonate using sodium hexametaphosphate and / or sodium pentapolyphosphate as an excipient is known (see Patent Document 1).
However, the granulation method cannot completely prevent sodium bicarbonate from browning.
一方、無水乳酸カルシウム等のカルシウム塩は、カルシウム強化剤として、或いはペクチン、アルギン酸ナトリウム、カラギーナン等の増粘多糖類に対するゲル化成分として、様々な食品に用いられている。さらに他の用途として、麺類（特許文献２及び特許文献３参照）、剥皮あるいはカット処理した果物（特許文献４参照）、魚畜肉ねり製品（特許文献５参照）等を対象とする変色防止作用が知られている。
しかしながら、従来、無水乳酸カルシウム、炭酸カルシウム、含水乳酸カルシウム、クエン酸カルシウム及びグルコン酸カルシウムのうち１種又は２種以上のカルシウム塩を用いて炭酸水素ナトリウム起因の褐変を防止できることは知られていなかった。
On the other hand, calcium salts such as anhydrous calcium lactate are used in various foods as a calcium fortifier or as a gelling component for thickening polysaccharides such as pectin, sodium alginate and carrageenan. Furthermore, as other uses, the anti-discoloration action for noodles (see Patent Literature 2 and Patent Literature 3), peeled or cut fruit (see Patent Literature 4), fish and meat meat products (see Patent Literature 5), etc. Are known.
However, it has not been known that browning caused by sodium hydrogen carbonate can be prevented by using one or more calcium salts of anhydrous calcium lactate, calcium carbonate, hydrous calcium lactate, calcium citrate and calcium gluconate. It was.
本発明は、以上のような事情に鑑みなされたものであって、その目的とするところは、炭酸水素ナトリウム起因の褐変を防止する、すなわち、炭酸水素ナトリウムを含有する食品の、保存中に生じる炭酸水素ナトリウム起因の褐変を防止する褐変防止剤及び褐変防止方法を提供するにある。 This invention is made | formed in view of the above situations, Comprising: The target place prevents the browning resulting from sodium hydrogencarbonate, ie, it arises during the preservation | save of the foodstuff containing sodium hydrogencarbonate. It is in providing the browning prevention agent and browning prevention method which prevent the browning resulting from sodium hydrogencarbonate.
本発明は、下記（Ａ）成分を含有することを特徴とする炭酸水素ナトリウムの褐変防止剤により、上記目的を達成する。
（Ａ）無水乳酸カルシウム、炭酸カルシウム、含水乳酸カルシウム、クエン酸カルシウム及びグルコン酸カルシウムのうち１種又は２種以上のカルシウム塩
This invention achieves the said objective by the browning prevention agent of sodium hydrogencarbonate characterized by containing the following (A) component.
(A) One or more calcium salts of anhydrous calcium lactate, calcium carbonate, hydrous calcium lactate, calcium citrate and calcium gluconate
また、本発明は、下記（Ａ）成分を添加することを特徴とする炭酸水素ナトリウムの褐
変防止方法により、上記目的を達成する。
（Ａ）無水乳酸カルシウム、炭酸カルシウム、含水乳酸カルシウム、クエン酸カルシウム及びグルコン酸カルシウムのうち１種又は２種以上のカルシウム塩
Moreover, this invention achieves the said objective by the browning prevention method of sodium hydrogencarbonate characterized by adding the following (A) component.
(A) One or more calcium salts of anhydrous calcium lactate, calcium carbonate, hydrous calcium lactate, calcium citrate and calcium gluconate
すなわち、本発明者らは、粉末食品や糖衣品といった様々な食品の中に、保存中に褐変する食品があることに注目し、鋭意検討を行った結果、驚くべきことに、褐変が発生した食品には、炭酸水素ナトリウムを含有しているという共通点があることを見出した。 That is, the present inventors noticed that among various foods such as powdered foods and sugar-coated products, there are foods that brown during storage, and as a result of intensive studies, surprisingly, browning occurred. It was found that foods have a common feature that they contain sodium bicarbonate.
そこで、炭酸水素ナトリウム起因の褐変を防止する方法について更に検討したところ、炭酸水素ナトリウムを含有する食品に、特定のカルシウム塩を含有させると、従来から知られているヘキサメタリン酸ナトリウムやペンタポリリン酸ナトリウムよりも効果的に、保存中に生じる褐変を防止できることを見出し、本発明に到達した。 Therefore, when the method for preventing the browning caused by sodium hydrogen carbonate was further examined, when a specific calcium salt was added to the food containing sodium hydrogen carbonate, sodium hexametaphosphate and sodium pentapolyphosphate which were conventionally known were used. The present inventors have found that browning that occurs during storage can be prevented more effectively than the present invention.
本発明の褐変防止剤及び褐変防止方法は、炭酸水素ナトリウムを含有する食品の、保存中に生じる炭酸水素ナトリウム起因の褐変を防止することができる。 The browning inhibitor and the browning prevention method of the present invention can prevent browning caused by sodium hydrogen carbonate that occurs during storage of food containing sodium hydrogen carbonate.
次に、本発明を詳しく説明する。
本発明の褐変防止剤は、無水乳酸カルシウム、炭酸カルシウム、含水乳酸カルシウム、クエン酸カルシウム及びグルコン酸カルシウムのうち１種又は２種以上のカルシウム塩を含有すると、炭酸水素ナトリウムを含有する食品の、保存中に生じる炭酸水素ナトリウム起因の褐変を防止できる点で重要である。また、該カルシウム塩は、それぞれ単独でも、組合せて用いてもよい。更に、該カルシウム塩のうち、無水乳酸カルシウム、炭酸カルシウム、クエン酸カルシウム及びグルコン酸カルシウムは、褐変防止効果の点で好適である。
Next, the present invention will be described in detail.
When the browning inhibitor of the present invention contains one or more calcium salts of anhydrous calcium lactate, calcium carbonate, hydrous calcium lactate, calcium citrate and calcium gluconate, This is important in that it can prevent browning caused by sodium hydrogen carbonate during storage. The calcium salts may be used alone or in combination. Further, among the calcium salts, anhydrous calcium lactate, calcium carbonate, calcium citrate and calcium gluconate are preferable in terms of the effect of preventing browning.
また、本発明の褐変防止剤は、上記無水乳酸カルシウム、炭酸カルシウム、含水乳酸カルシウム、クエン酸カルシウム及びグルコン酸カルシウムのうち１種又は２種以上のカルシウム塩を有効成分として含有する。有効成分とは、目的とする機能が発揮される程度に上記カルシウム塩を含むことを意味する。具体的には、無水乳酸カルシウム、炭酸カルシウム、含水乳酸カルシウム、クエン酸カルシウム及びグルコン酸カルシウムのうち１種又は２種以上の合計換算で、褐変防止剤全体重量中、好ましくは５０重量％以上、更に好ましくは８０重量％以上含有することが、より好ましくは１００重量％であることが、保存中の褐変防止効果を十分得ることができる点で望ましい。 Moreover, the browning inhibitor of this invention contains 1 type, or 2 or more types of calcium salt as an active ingredient among the said anhydrous calcium lactate, calcium carbonate, hydrous calcium lactate, calcium citrate, and calcium gluconate. An active ingredient means containing the said calcium salt to such an extent that the target function is exhibited. Specifically, in the total weight of one or more of anhydrous calcium lactate, calcium carbonate, hydrous calcium lactate, calcium citrate and calcium gluconate, in the total weight of the browning inhibitor, preferably 50% by weight or more, More preferably, it is contained in an amount of 80% by weight or more, more preferably 100% by weight, from the viewpoint that a sufficient effect of preventing browning during storage can be obtained.
本発明の褐変防止剤は、本発明の目的を損なわない範囲で適宜選択した副原料を含有してもよい。副原料としては、例えば、糖類、澱粉類、植物油脂、アラビアガム等が挙げられる。また、本発明の褐変防止剤の剤形は、粉末、顆粒等が挙げられ、適宜選択して設定すればよい。 The browning inhibitor of the present invention may contain an auxiliary material appropriately selected within a range not impairing the object of the present invention. Examples of auxiliary materials include sugars, starches, vegetable oils and fats, gum arabic and the like. The dosage form of the browning inhibitor of the present invention includes powder, granules and the like, and may be appropriately selected and set.
本発明の褐変防止剤は、例えば、次のようにして調製することができる。すなわち、無水乳酸カルシウム、炭酸カルシウム、含水乳酸カルシウム、クエン酸カルシウム及びグルコン酸カルシウムのうち１種又は２種以上のカルシウム塩、及び必要に応じて副原料等を準備し、これらを公知の方法で混合する。その後、適宜の剤形に調製することにより、本発明の褐変防止剤を得ることができる。 The browning inhibitor of the present invention can be prepared, for example, as follows. That is, one or more calcium salts of anhydrous calcium lactate, calcium carbonate, hydrous calcium lactate, calcium citrate and calcium gluconate, and auxiliary materials as necessary are prepared, and these are prepared by a known method. Mix. Then, the browning prevention agent of this invention can be obtained by preparing to a suitable dosage form.
このようにして得られた褐変防止剤は、炭酸水素ナトリウムを含有する各種食品に添加することで、食品の保存中に生じる炭酸水素ナトリウム起因の褐変を防止することができる。上記各種食品としては、炭酸水素ナトリウムを含有する食品であればいずれであっても上記効果を得ることができ、例えば、飲料粉末、調味料粉末、チューインガム等の菓子
のセンターに用いられる発泡粉末、糖衣品、打錠品、ソフトキャンディ、ハードキャンディ等のキャンディ類等が挙げられる。なお、食品中の炭酸水素ナトリウム１に対する、褐変防止剤として用いる上記カルシウム塩の合計の重量比は、０．１１以上であることが、褐変防止効果の点で好適である。
The browning inhibitor thus obtained can be added to various foods containing sodium hydrogen carbonate to prevent browning due to sodium hydrogen carbonate that occurs during the preservation of the food. As the various foods, any of the foods containing sodium hydrogen carbonate can obtain the above-mentioned effects. For example, beverage powder, seasoning powder, foamed powder used in the center of confectionery such as chewing gum, Sugar-coated products, tableted products, soft candy, hard candy and other candy can be mentioned. In addition, it is suitable from the point of the browning prevention effect that the total weight ratio of the said calcium salt used as a browning prevention agent with respect to the sodium hydrogencarbonate 1 in foodstuffs is 0.11 or more.
次に、本発明の褐変防止剤は、例えば、次のようにして使用される。
例えば、飲料粉末の場合は、まず、糖類を主体とした原料を造粒し、乾燥させる。次に、得られた糖類等の造粒品、炭酸水素ナトリウム等の他原料及び本発明の褐変防止剤を粉体混合することで、目的の飲料粉末を得ることができる。
他には、例えば、糖衣品の場合は、まず、被糖衣品を調製する。次に、（１）シロップ、（２）糖類粉末、（３）炭酸水素ナトリウム粉末と本発明の褐変防止剤の混合粉末を準備する。そして、上記被糖衣品を回転釜内に投入して転動させているところに、（１）（２）（１）（３）の順序で振り掛ける工程を、適宜回数繰り返すことにより、目的の糖衣品を得ることができる。
Next, the browning inhibitor of the present invention is used, for example, as follows.
For example, in the case of beverage powder, first, a raw material mainly composed of sugar is granulated and dried. Next, the target beverage powder can be obtained by powder-mixing the obtained granulated product such as saccharide, other raw materials such as sodium hydrogen carbonate and the browning inhibitor of the present invention.
In other cases, for example, in the case of a sugar-coated article, first, a sugar-coated article is prepared. Next, (1) syrup, (2) sugar powder, (3) sodium bicarbonate powder and a mixed powder of the browning inhibitor of the present invention are prepared. Then, when the sugar-coated product is put in the rotary hook and rolled, the steps of (1), (2), (1), and (3) are sprinkled in the order of the desired number of times, Sugar clothing can be obtained.
以下、実施例及び比較例を用いて具体的に説明するが、本発明は下記実施例に制限されるものではない。
＜実施例１〜９、比較例１〜５＞
＜造粒品の調製＞
造粒品としたときに表１に示す組成となるよう、原料を混合し、この混合物全体の水分が２％となるように加水し、解砕造粒機にて造粒した。得られた造粒物を熱風流動乾燥機にて６５℃、１５分間の乾燥条件で乾燥し、水分０．２％の造粒品を得た。
＜飲料粉末の調製＞
先に調製した造粒品を用いて表２の配合にて粉体混合し、飲料粉末を調製した。なお、褐変防止剤は、褐変防止剤全体重量中各カルシウム塩１００重量％のものを用いた。次いで、この粉末をアルミ層入りラミネートフィルムに密封包装し、５５℃で７日間放置した。以上のようにして得られた実施例及び比較例の褐変状況について、専門パネラー５名で目視評価した結果を、合わせて表２に示す。
Hereinafter, although it demonstrates concretely using an Example and a comparative example, this invention is not restrict | limited to the following Example.
<Examples 1-9, Comparative Examples 1-5>
<Preparation of granulated product>
The raw materials were mixed so that the composition shown in Table 1 was obtained when the granulated product was obtained, and the mixture was hydrated so that the water content of the mixture was 2%, and granulated by a pulverization granulator. The resulting granulated product was dried with a hot air fluidized dryer at 65 ° C. for 15 minutes to obtain a granulated product having a moisture content of 0.2%.
<Preparation of beverage powder>
Using the granulated product prepared previously, powder mixing was performed according to the formulation shown in Table 2 to prepare a beverage powder. The browning inhibitor used was 100% by weight of each calcium salt in the total weight of the browning inhibitor. Next, this powder was hermetically packaged in a laminate film containing an aluminum layer and left at 55 ° C. for 7 days. Table 2 shows the results of visual evaluation of the browning status of the examples and comparative examples obtained as described above by five specialized panelists.
評価の結果、実施例１〜９は、程度の違いはあるが、保存後の炭酸水素ナトリウム起因の褐変が防止されていた。対して比較例１〜５では、褐変が見られた。 As a result of the evaluation, Examples 1 to 9 were different in degree, but browning due to sodium hydrogen carbonate after storage was prevented. On the other hand, in Comparative Examples 1-5, browning was seen.
＜実施例１０〜１６、比較例６、７＞
＜糖衣ソフトキャンディの調製＞
まず、常法に従い、被糖衣品として球状のソフトキャンディを調製した。
次に、表３の糖衣原料に示す組成の（１）シロップ、（２）ブドウ糖粉末、（３）炭酸水素ナトリウム、褐変防止剤及び糖衣原料による混合粉末を準備した。なお、褐変防止剤は、褐変防止剤全体重量中各カルシウム塩１００重量％のものを用いた。
そして、上記ソフトキャンディを、回転釜内に投入して転動させているところに、（１）（２）（１）（３）の順序で糖衣原料を振り掛ける工程を、９回繰り返すことにより、表３の糖衣層中の含有量組成となる糖衣ソフトキャンディを得た。次いで、この糖衣ソフトキャンディをアルミ蒸着包装袋に６個密封包装後、温度３５℃湿度７０％に４週間保存したものの褐変状況について、専門パネラー５名で目視評価した結果を、合わせて表３に示す。
<Examples 10 to 16, Comparative Examples 6 and 7>
<Preparation of sugar-coated soft candy>
First, a spherical soft candy was prepared as a sugar-coated article according to a conventional method.
Next, (1) syrup, (2) glucose powder, (3) sodium bicarbonate, a browning inhibitor, and a mixed powder of sugar coating materials having the composition shown in the sugar coating materials of Table 3 were prepared. The browning inhibitor used was 100% by weight of each calcium salt in the total weight of the browning inhibitor.
And the process of sprinkling the sugar-coating material in the order of (1) (2) (1) (3) where the soft candy is put into the rotary hook and rolling is repeated nine times. A sugar-coated soft candy having a content composition in the sugar-coated layer of Table 3 was obtained. Table 6 shows the results of visual evaluation of the browning condition of 6 sugar-coated soft candy sealed in aluminum vapor-deposited packaging bags and stored for 4 weeks at a temperature of 35 ° C and a humidity of 70%. Show.
評価の結果、実施例１０〜１６は、程度の違いはあるが、保存後の炭酸水素ナトリウム起因の褐変が防止されていた。対して比較例６、７では、褐変が見られた。 As a result of evaluation, Examples 10 to 16 were prevented from browning due to sodium hydrogen carbonate after storage, although there were differences in degree. On the other hand, in Comparative Examples 6 and 7, browning was observed.
表２及び表３の結果より、硫酸カルシウム、第三リン酸カルシウムのように褐変防止効果の得られないカルシウム塩もあることから、食品中の炭酸水素ナトリウムに対し褐変防止に有効なのは、実施例１〜１６に用いた特定のカルシウム塩であった。また特に、無水乳酸カルシウム、炭酸カルシウム、クエン酸カルシウム、グルコン酸カルシウムは、炭酸水素ナトリウムに対する褐変防止効果が高かった。
From the results of Table 2 and Table 3, since there are calcium salts such as calcium sulfate and tribasic calcium phosphate that do not have the effect of preventing browning, Examples 1 to 3 are effective for preventing browning with respect to sodium hydrogen carbonate in foods. The specific calcium salt used in No. 16. In particular, anhydrous calcium lactate, calcium carbonate, calcium citrate, and calcium gluconate were highly effective in preventing browning against sodium bicarbonate.
Claims (2)
（Ａ）無水乳酸カルシウム、含水乳酸カルシウム、クエン酸カルシウム及びグルコン酸カルシウムのうち１種又は２種以上のカルシウム塩The browning prevention agent of the sodium hydrogencarbonate containing food composition characterized by making the following (A) component into an active ingredient .
(A) anhydrous calcium lactate, hydrous calcium lactate, one or more calcium salts of calcium citrate and calcium gluconate
（Ａ）無水乳酸カルシウム、含水乳酸カルシウム、クエン酸カルシウム及びグルコン酸カルシウムのうち１種又は２種以上のカルシウム塩The following (A) component is added , The browning prevention method of the sodium hydrogencarbonate containing food composition characterized by the above-mentioned.
(A) anhydrous calcium lactate, hydrous calcium lactate, one or more calcium salts of calcium citrate and calcium gluconate
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