JPS5849156B2 - Food preservative and anti-mold soaking agent - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food dipping agent prepared from an ethanol solution containing an ethanol aqueous solution-soluble fermented polysaccharide and glycine.

Conventionally, in order to extend the shelf life of foods such as boiled soba noodles, boiled udon noodles, and hanpen foods, those foods were immersed in solutions containing bacteriostatic or bactericidal substances before packaging, or the solutions were soaked in them. spraying onto the surface of

Since immersion treatment is usually performed, the solution used for surface treatment of female foods is generally called a immersion agent.

The term immersion agent used in the present invention does not refer to solutions used only for immersion treatment, but also refers to a broader range of agents for food surface treatment, including solutions for spraying or coating food surfaces. It is used in a meaning.

Conventionally, a method using organic acid-containing ethanol as a dipping agent has been known, and although it achieves a long-lasting effect, this method has drawbacks such as roughening of the food surface and deterioration of taste.

Furthermore, even if glycine-containing ethanol is simply used, a sufficient shelf life effect cannot be achieved.

The inventors of the present invention have conducted various studies on dipping agents that can be kept for a long time without degrading the taste or damaging the food surface, and have invented the dipping agent of the present invention. According to the agent, it has an excellent shelf life effect of 2 to 3 times that of untreated products and more than 1.5 times that of products simply treated with glycine-containing ethanol, and does not cause deterioration in taste or roughening of the food surface. Nor.

The dipping agent of the present invention contains 1 to 5% (by weight) of glycine (hereinafter, when the term "excellent" is simply used, it refers to the weight).

), 0.4-5% ethanol aqueous solution soluble fermented polysaccharide
Ethanol solutions containing ethanol are preferred.

The ethanol concentration is preferably 5 to 40%, and a particularly preferred range is 20 to 30%.

The ethanol aqueous solution-soluble fermented polysaccharide used in the present invention is a polysaccharide obtained by fermentation, and is soluble in a 5-row ethanol aqueous solution by 0.4% or more, preferably 25% or more.
It is preferable to use one that dissolves at least 1% in the aqueous ethanol solution of steamed rice.

Examples of such fermented polysaccharides include pullulan (for details on pullulan, see pages 25 to 27 of the May 1976 issue of the Japan Chemical Industry Association), and those having a molecular weight of approximately 50,000 to 300,000 are preferred.

Next, the excellent effects of the immersion agent of the present invention will be specifically explained using test examples.

Test Example 1 Add 300 α of water to 1 kg of boiled buckwheat buckwheat flour, mix, make noodle strips, make noodle strings by the usual method, boil for 20 to 30 minutes, and then cool in cold water. After 30 seconds of immersion in a dipping agent [25 polyethanol solution containing 3% glycine and 1% pullulan (molecular weight approximately 200,000)], the water was drained, packaged, and stored at 37°C. The results were shown together with the results for the control product. Shown in Table I.

In the death table, ○ indicates normal condition and × indicates defective condition.

Test Example 2 For 1 kg of fallen mackerel, 20 g of salt, 5 g of monosodium glutamate, 70 g of potato starch,
After adding 300cc of water, kneading, and molding, 80~82
After heat treatment at ℃ for about 30 minutes, cooled with cold water, immersed in the immersion agent of the present invention [25 polyethanol solution containing 1% glycine 3 poly and pullulan (molecular weight approximately 200,000)] for 1 minute, and then drained. Table 1 shows the results of packaging and storing at 37℃.
Shown below.

In the table, ○ indicates normality, and × indicates defectiveness. Next, examples of the present invention will be shown.

Example 1 The dipping agent of the present invention was obtained by mixing 95 parts by weight of 20% ethanol, 3 parts by weight of glycine, and 2 parts by weight of pullulan (molecular weight approximately 100,000) to form a uniform solution.

The shelf life of food can be extended by spraying this ethanol solution onto the food surface or by immersing the food in this ethanol solution.

Example 2 An immersion agent of the present invention was obtained by mixing 96 parts by weight of 25% ethanol, 3 parts by weight of glycine, and 1 part by weight of pullulan (molecular weight: approximately 300,000) to form a uniform solution.

Example 3 An immersion agent of the present invention was obtained by mixing 97 parts by weight of 30% ethanol with 2 parts by weight of glycine and 1 part by weight of pullulan (molecular weight approximately 200,000) to form a uniform solution.

Example 4 94 parts by weight of 10% ethanol, 3.5 parts by weight of glycine,
The dipping agent of the present invention was obtained by mixing 2.5 parts by weight of pullulan (molecular weight approximately 100,000) and making a uniform solution.

Claims (1)

[Claims] 1. A food preservative and anti-mold dipping agent consisting of an ethanol solution containing ethanol aqueous solution-soluble fermented polysaccharide button and glycine.