JP6892809B2 - Bacteriostatic agent for food - Google Patents

Description

The present invention relates to a bacteriostatic agent for foods in which the acidity given to food is suppressed.

Conventionally, when producing processed foods, various bacteriostatic agents have been used to improve the storage stability of foods, and for example, acids such as organic acids, organic acid salts, inorganic acids, and inorganic acid salts have been blended. Food bacteriostatic agents are commonly used. However, foods to which a food bacteriostatic agent containing these acids is added may have an acidity depending on the amount of the bacteriostatic agent added and the type of food to be added, and the original flavor of the food may be impaired. Therefore, there is a demand for a bacteriostatic agent for foods that contains acids but can suppress the acidity given to the food to which they are added.

Regarding bacteriostatic agents for foods, as a method for suppressing the acidity given to foods, a food preservative containing an organic acid as a main ingredient and a curcrine, a shelf life improver for cooked processed foods (Patent Document 1), and lactic acid , Citric acid and malic acid, and one or more organic acids selected from these salts and sugar alcohols as active ingredients, a shelf life improver (Patent Document 2), yeast extract fermented with lactic acid bacteria. Lactic acid fermented yeast extract containing 7.5 (w / w)% or more of lactic acid per solid content of yeast extract, and a bacteriostatic agent for foods containing acids (Patent Document 3) and the like. Is disclosed.

However, since these methods have advantages and disadvantages, a new bacteriostatic agent for foods that can replace them has been sought.

Japanese Unexamined Patent Publication No. 7-250656 Japanese Unexamined Patent Publication No. 2006-121994 Japanese Unexamined Patent Publication No. 2013-078266

An object of the present invention is to provide a novel bacteriostatic agent for foods in which the acidity given to foods is suppressed.

As a result of diligent studies on the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by adding oil-and-fat modified starch to acids, and based on this finding, the present invention has been completed. It was.

That is, the present invention comprises the following (1) and (2).
(1) A food bacteriostatic agent containing oil-processed starch and acids.
(2) The food bacteriostatic agent according to (1) above, wherein the content of modified starch is 1 to 10% by mass and the content of acids is 30 to 95% by mass.

In the food to which the bacteriostatic agent for food of the present invention is added, the acidity due to acids is suppressed.

The modified starch used in the present invention is a kind of modified starch and contains edible oil and / or emulsifier. The oil-and-fat modified starch is produced by adding edible oil and / or emulsifier to starch, mixing the starch, drying the starch as necessary, and then heating the starch.

Raw material starch used in the production of oil-modified starch includes corn starch, horse bell starch, wheat starch, rice starch, sweet potato starch, tapioca starch, green bean starch, sago starch, pea starch, or processed starch thereof. Starch (eg, acetate starch, etc.), etherified modified starch (eg, hydroxypropyl starch, etc.), cross-linked modified starch (eg, phosphoric acid cross-linked starch, etc.), oxidation-treated modified starch (eg, dialdehyde starch, etc.) Etc.), modified starch subjected to acid treatment, modified starch subjected to wet heat treatment, modified starch subjected to a combination of two or more treatments such as esterification, etherification, and cross-linking, and the like. These starches can be used alone or in combination of two or more, and are preferably phosphoric acid-crosslinked tapioca starch.

The edible oils and fats used in the production of oil-processed starch are not particularly limited, but for example, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, palm kernel oil, etc. Vegetable oils such as capoc oil, peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil or high oleic sunflower oil, animal fats and oils such as beef fat, lard, fish oil or milk fat, and these animal and vegetable fats and oils. Examples thereof include fractionated, hydrogenated or ester-exchanged, medium-chain fatty acid triglyceride (MCT) and the like. These edible oils and fats can be used alone or in combination of two or more, and are preferably safflower oil, soybean oil, sunflower oil and the like. Further, as a substitute for a part or all of the above edible fats and oils, a flour containing a large amount of oil, for example, raw soybean flour may be used.

Examples of the emulsifier used for producing the oil-processed starch include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin. Here, the glycerin fatty acid ester includes an ester of glycerin and a fatty acid (monoglycerin fatty acid ester), a glycerin organic acid fatty acid ester, a polyglycerin fatty acid ester, a polyglycerin condensed ricinoleic acid ester, and the like. The glycerin organic acid fatty acid ester includes glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin quinic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester and the like. In addition, lecithin includes fractionated lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin and the like. These emulsifiers can be used alone or in combination of two or more, preferably glycerin and fatty acid ester (monoglycerin fatty acid ester) or glycerin organic acid fatty acid ester (preferably glycerin diacetyl tartrate fatty acid ester).

The total amount of edible fats and oils and emulsifiers added to starch is 0.01 to 10 parts by mass, preferably 0.05 to 5.0 parts by mass, and more preferably 0.1 to 1.0 parts by mass with respect to 100 parts by mass of starch. It is a department. The addition ratio (edible oil / fat / emulsifier) when the edible oil / fat and the emulsifier are used in combination is 1/99 to 99/1 (W / W), preferably 20/80 to 60/40 (W / W). Is.

Examples of the method of adding the edible fat and oil and the emulsifier to the starch include a method of adding the edible fat and oil and the emulsifier to the starch separately, and a fat and oil composition containing the emulsifier and the edible fat and oil (hereinafter, also simply referred to as "fat composition"). ) Is added to the starch, and the latter method is preferable. The fat and oil composition can be prepared, for example, by heating edible fats and oils and an emulsifier to 50 to 90 ° C., mixing and dissolving them.

The amount of the oil / fat composition added to the starch is 0.01 to 10 parts by mass, preferably 0.05 to 5.0 parts by mass, and more preferably 0.1 to 1.0 part by mass with respect to 100 parts by mass of the starch. is there. The ratio of the edible oil / fat to the emulsifier (edible oil / fat / emulsifier) in the oil / fat composition is 1/99 to 99/1 (W / W), preferably 20/80 to 60/40 (W / W). ).

The method of mixing the starch and the oil / fat composition and drying the mixture is not particularly limited. For example, (1) a starch having an equilibrium water content or a starch having a water content adjusted to 20 to 40% by mass is placed in a fluidized layer dryer. A method of spraying and drying the fat and oil composition in a fluid state, (2) after adding the fat and oil composition to starch having equilibrium water content or starch having a water content adjusted to 10 to 20% by mass and mixing. For example, a method of drying using a shelf-type ventilation dryer or the like, (3) an oil / fat composition is added to a starch cake having a water content adjusted to about 50% by mass, mixed and dispersed, and then, for example, a shelf. A method of obtaining a powder by drying using a type ventilation dryer or the like, or (4) adding an oil / fat composition to a slurry-like starch having a water content adjusted to 60 to 70% by mass, mixing the mixture, and then using a spray dryer or a spray dryer or the like. Examples thereof include a method of obtaining a powder by drying using a drum dryer or the like. In any case, any method may be used as long as the oil / fat composition is adsorbed on the surface of the starch without destroying the starch granules. Drying is carried out until the water content is 8 to 18% by mass, preferably 10 to 14% by mass.

The starch on which the oil and fat composition is adsorbed is then heated. The heating temperature is, for example, 30 to 180 ° C, preferably 30 to 140 ° C. The heating time varies depending on the amount of the fat and oil composition adsorbed on the starch, the heating temperature, the thermal efficiency of the heating device, and the like. For example, 0.5 parts by mass of the fat and oil composition is added to 100 parts by mass of phosphoric acid-crosslinked tapioca starch and mixed. For starch dried to a water content of 12.0% by mass, it is about 10 to 30 days at 60 ° C.

The food bacteriostatic agent of the present invention contains acids in order to obtain a bacteriostatic effect when added to food. The acids used in the present invention may be those that can be used in foods and have an effect of suppressing bacterial growth, and examples thereof include organic acids and / or salts thereof, inorganic acids and / or salts thereof.

Examples of the organic acid include adipic acid, citric acid, gluconodeltalactone, gluconic acid, tartaric acid, lactic acid, acetic acid, fumaric acid, oxalic acid, malic acid, succinic acid, sorbic acid and propionic acid. Examples of the salts of the organic acid include sodium salts and potassium salts of the organic acids approved as food additives. Among them, acetic acid, fumaric acid, lactic acid, citric acid, malic acid, adipic acid and salts thereof are preferable in terms of the effect of suppressing bacterial growth. These organic acids and / or salts thereof may be used alone or in combination of two or more.

Examples of the inorganic acid include pyrophosphoric acid, polyphosphoric acid, metaphosphoric acid, phosphoric acid and the like. Examples of inorganic acid salts include tetrapotassium pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, tripotassium phosphate, and phosphorus. Examples thereof include trisodium acid acid, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate and sodium dihydrogen phosphate. Among them, sodium polyphosphate and sodium metaphosphate are preferable in terms of the effect of suppressing bacterial growth. These inorganic acids and / or salts thereof may be used alone or in combination of two or more.

The content of the modified starch and acids in 100% by mass of the food bacteriostatic agent of the present invention is not particularly limited, but the content of the modified starch is usually 1 to 10% by mass, preferably 2 to 6% by mass. , The content of acids is usually 30 to 95% by mass, preferably 50 to 90% by mass.

The shape of the bacteriostatic agent for foods of the present invention is not particularly limited and may be in any form such as solid or liquid, but a solid, particularly powdery one is preferable in consideration of handleability and storage stability.

The food bacteriostatic agent of the present invention includes other substances, for example, excipients (monosaccharides such as glucose and fructose, oligosaccharides such as sucrose, lactose and maltose, dextrin, etc., as long as the effects of the present invention are not impaired. Dextrose decomposition products such as powdered water candy, malto-oligosaccharides such as maltotriose, maltotetraose, maltopentaose, and maltohexaose, sugar alcohols such as sorbitol, mannitol, maltitol, powder-reduced water candy, or milky proteins, etc.), A powder improving agent (calcium tertiary phosphate, silicon dioxide, etc.) and a substance having a bacteriostatic action other than the above acids (glycine, glycerin fatty acid ester, sucrose fatty acid ester, ethanol, nycin, etc.) may be blended.

The bacteriostatic agent for foods of the present invention is used by blending it with a food whose storage stability is to be improved. The amount of the bacteriostatic agent for food added to the food varies depending on the type of food, the number of initial bacteria in the food, the target storage period, etc., but is preferably 0.01 to 10 parts by mass with respect to 100 parts by mass of the food. It is by mass, more preferably 0.1 to 5 parts by mass.

The method of using the food bacteriostatic agent of the present invention is not particularly limited, and can be used in the same manner as known food bacteriostatic agents. For example, a method of uniformly mixing a food bacteriostatic agent with food, a method of dissolving a food bacteriostatic agent in water or a seasoning liquid, immersing the food and further boiling it if desired, and a method of dissolving the food bacteriostatic agent in water. Any method such as a method of spraying on food may be used.

The food to which the bacteriostatic agent for food of the present invention is added is not particularly limited, and for example, dumplings, water dumplings, wantan, grilled potatoes, spring rolls, Chinese steamed buns (including ingredients of Chinese steamed buns), oysters, corn soup, white sauce, crumbs. Chowder, curry, meat sauce, hamburger, meatballs, meat loaf, boiled food, mashed potato, croquette, menchi cutlet, fried chicken, chicken nugget, fried white fish, piroshki, curry bread, meat pie, etc. Be done.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto.

[Manufacturing of modified starch]
(1) Production of modified starch 1 of fats and oils Monoglycerin fatty acid ester (trade name: Poem OL-200V; manufactured by RIKEN Vitamin) and safflower oil were heated to 60 ° C. and mixed and dissolved to obtain a fat and oil composition. .. The ratio of the edible fat and oil to the emulsifier in the fat and oil composition was 50/50 (W / W). Next, 0.5 parts by mass of the fat and oil composition was added to 100 parts by mass of phosphoric acid-crosslinked tapioca starch (trade name: Neobis T-100; manufactured by Nihon Shokuhin Kako Co., Ltd.) adjusted to a moisture content of 12.5%. , High-speed stirring mixer (model: Ladyge mixer FM130D; manufactured by Matsuzaka Giken Co., Ltd.) for 10 minutes. The obtained mixture is spread on a tray and dried in a shelf-type ventilation dryer with an internal temperature of 60 ° C. to a moisture content of 12.0% by mass, the dried product is crushed, and the obtained powder is packed in a polyethylene bag. The mixture was heated at 60 ° C. for 14 days to obtain a modified starch 1.

(2) Production of modified starch 2 The operation is the same as that for modified starch 1 except that the monoglycerin fatty acid ester is replaced with glycerin diacetyl tartrate fatty acid ester (trade name: Poem W-10; manufactured by RIKEN Vitamin). Then, the oil-and-fat modified starch 2 was obtained.

[Evaluation of food bacteriostatic agents using Chinese steamed bun ingredients]
(1) Raw materials for food bacteriostatic agents 1) Sodium acetate (manufactured by Daito Chemical Co., Ltd.)
2) Powdered acetic acid (trade name: Sanmiace 42; acetic acid content 42% by mass; sodium acetate content 58% by mass; manufactured by Daito Chemical Co., Ltd.)
3) Glycine (manufactured by Yuki Gosei Kogyo Co., Ltd.)
4) Oil-processed starch 1 and 2
5) Acetylated tapioca modified starch (trade name: eclipse eclipse starch K-1; manufactured by Nihon Shokuhin Kako Co., Ltd.)
6) Cornstarch modified starch (trade name: eclipse eclipse starch YF; manufactured by Nihon Shokuhin Kako Co., Ltd.)
7) Tapioca starch (manufactured by Showa Sangyo Co., Ltd.)
8) Phosphate cross-linked tapioca starch (trade name: Neobis T-100; manufactured by Nihon Shokuhin Kako Co., Ltd.)
9) Dextrin (Product name: Paindex # 2; manufactured by Matsutani Chemical Industry Co., Ltd.)

(2) Formulation of food bacteriostatic agents Table 1 shows the composition of the food bacteriostatic agents 1 to 7 prepared using the above raw materials. Of these, food bacteriostatic agents 1 to 4 are examples according to the present invention, and food bacteriostatic agents 5 to 7 are comparative examples thereof.

(3) Method for Producing Bacteriostatic Agents for Foods Based on the blending amounts of the raw materials (all in powder form) shown in Table 1, the predetermined raw materials are uniformly mixed to prepare powdered bacteriostatic agents for foods 1 to 7. 100 g of each was obtained.

(4) Preparation of ingredients for Chinese steamed buns 9 g of soy sauce, 9 g of granulated sugar, and 15 g of water were mixed to obtain 33 g of mixed water. In addition, 1.2 g of salt, 0.9 g of monosodium glutamate, 0.9 g of powdered kelp dashi (trade name: kelp dashi MS; manufactured by RIKEN Vitamin), and 2.1 g of any of food bacteriostatic agents 1 to 7 are mixed. Then, 5.1 g of the mixed powder was obtained. Further, pork meat (fat content 20% by mass) was chopped with a grind of 6 mm to obtain 75 g of minced pork.
Add 6 g of lard, 6 g of pork oil (trade name: pork oil GL; Riken Vitamin Co., Ltd.) and 6 g of grated ginger to a pot compatible with IH cookers, and add this to the IH cooker (model: KIH-1400 / R; Koizumi Seiki). After stirring while heating for 30 seconds with (manufactured by the company), 90 g of chopped sardines, 45 g of chopped onions, and 30 g of chopped long onions were added thereto, and the mixture was stirred while heating with the IH cooker for 1 minute and 30 seconds. Next, 33 g of mixed water was added to the pan, and the mixture was stirred while heating for 1 minute in the IH cooker. Further, 75 g of minced pork and 5.1 g of mixed powder were added and heated in the IH cooker for 2 minutes. While stirring. Finally, a solution prepared by dissolving 6 g of potato starch (trade name: Kame; manufactured by Matsutani Chemical Industry Co., Ltd.) in 30 g of water was added to the pot, and the mixture was heated with the IH cooker until the yield reached 96.0%. While stirring, 319 g of each of Chinese potato ingredients 1 to 7 was obtained.

(5) Sensory evaluation test on the acidity suppressing effect The obtained Chinese steamed bun ingredients 1 to 7 were subjected to a sensory evaluation test to evaluate the acidity suppressing effect. In the test, evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 2 below. The average score was calculated and symbolized according to the following criteria. The results are shown in Table 3.
⊚: Very good average score 3.5 or more ○: Good average score 2.5 or more and less than 3.5 △: Slightly bad average score 1.5 or more and less than 2.5 ×: Bad average score less than 1.5

(6) Confirmation test of bacteriostatic effect The number of anaerobic bacteria after inoculating the obtained ingredients 1 to 7 of Chinese steamed buns with Clostridium sporogenes and storing them in a vacuum package at 30 ° C. for 7 days. Was measured. The method for measuring the number of anaerobic bacteria was carried out in accordance with the official method (food hygiene inspection guideline). In addition, the number of anaerobic bacteria was measured in the same manner immediately after inoculation into ingredients 1 to 7 of Chinese steamed buns, and used as the initial number. When the number of anaerobic bacteria after storage at 30 ° C. for 7 days was about the same as the initial number, it was judged to have a bacteriostatic effect. The results are shown in Table 3.

From the results in Table 3, the ingredients 1 to 4 of the Chinese steamed bun to which the food bacteriostatic agents 1 to 4 of the examples were added had a bacteriostatic effect and suppressed the acidity. On the other hand, the Chinese steamed bun ingredients 5 to 7 to which the food bacteriostatic agents 5 to 7 of the comparative example were added had the bacteriostatic effect, but the acidity was not suppressed, and compared with those of the example. Was inferior.

[Evaluation of food bacteriostatic agents using mashed potatoes]
(1) Raw materials for food bacteriostatic agents 1) Sodium acetate (manufactured by Daito Chemical Co., Ltd.)
2) Citric acid (manufactured by Iwata Chemical Industry Co., Ltd.)
3) Malic acid (manufactured by Fuso Chemical Industry Co., Ltd.)
4) Fumaric acid (manufactured by Riken Kagaku Co., Ltd.)
5) Lactic acid (manufactured by Musashino Chemical Research Institute)
6) Glycine (manufactured by Yuki Gosei Kogyo Co., Ltd.)
7) Oil-processed starch 1
8) Dextrin (Product name: Paindex # 2; manufactured by Matsutani Chemical Industry Co., Ltd.)

(2) Formulation of food bacteriostatic agents Table 4 shows the composition of the food bacteriostatic agents 8 to 15 prepared using the above raw materials. Of these, food bacteriostatic agents 8 to 11 are examples according to the present invention, and food bacteriostatic agents 12 to 15 are comparative examples.

(3) Method for Producing Bacteriostatic Agents for Foods Based on the blending amounts of the raw materials (all in powder form) shown in Table 4, predetermined raw materials are uniformly mixed to prepare powdered bacteriostatic agents for foods 8 to 15. 100 g of each was obtained.

(4) Preparation of Mashed Potato 0.6 g of salt, 0.2 g of pepper, 15 g of potato starch, and 1 g of any of bacteriostatic agents for foods 8 to 15 were mixed to obtain 16.8 g of mixed powder.
After steaming the baron potatoes in a steamer box (model: K-1DX; manufactured by Arahata Seisakusho) for 20 minutes, 200 g of the peeled and crushed potatoes are put into a mixer (model: KitchenAid KSM150WH; manufactured by FMI). 16.8 g of the mixed powder was added thereto, and the mixture was stirred with the mixer for 1 minute to obtain 216.8 g of each mashed potato 1-8.

(5) Sensory evaluation test on the acidity suppressing effect The obtained mashed potatoes 1 to 8 were subjected to a sensory evaluation to evaluate the acidity suppressing effect. In the test, evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 5 below. The average score was calculated and symbolized according to the following criteria. The results are shown in Table 6.
⊚: Very good average score 3.5 or more ○: Good average score 2.5 or more and less than 3.5 △: Slightly bad average score 1.5 or more and less than 2.5 ×: Bad average score less than 1.5

From the results in Table 6, the acidity of the mashed potatoes 1 to 4 to which the food bacteriostatic agents 8 to 11 of the examples were added was suppressed. On the other hand, the mashed potatoes 5 to 8 to which the food bacteriostatic agents 12 to 15 of the comparative example were added did not suppress the acidity and were inferior to those of the example.

Claims (2)

A food bacteriostatic agent containing oil-processed starch and acids. The food bacteriostatic agent according to claim 1, wherein the oil-and-fat modified starch has a content of 1 to 10% by mass, and the acid content has a content of 30 to 95% by mass.