JPH0577371B2 - - Google Patents
Info
- Publication number
- JPH0577371B2 JPH0577371B2 JP61047032A JP4703286A JPH0577371B2 JP H0577371 B2 JPH0577371 B2 JP H0577371B2 JP 61047032 A JP61047032 A JP 61047032A JP 4703286 A JP4703286 A JP 4703286A JP H0577371 B2 JPH0577371 B2 JP H0577371B2
- Authority
- JP
- Japan
- Prior art keywords
- zenzai
- fatty acid
- acid ester
- producing
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Confectionery (AREA)
Description
【発明の詳細な説明】
本発明はぜんざいの製造法に関する。詳しくは
ぜんざいにポリグリセリン脂肪酸エステルを添加
することを特徴とする安定なぜんざいの製造法に
関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing Zenzai. Specifically, the present invention relates to a method for producing stable zenzai, which is characterized by adding polyglycerol fatty acid ester to zenzai.
（産業上の利用分野）
本発明のぜんざいの製造法は、人間の食生活に
おいてぜんざいを長期的に保存しいつでもどこで
も簡便な衛生的に食することができ、かつ経済的
に製造する場合に有用なものである。ポリグリセ
リン脂肪酸エステルは食品添加物に認可されてお
り、強力なＯ／Ｗ、Ｗ／Ｏ乳化系を作り耐塩性耐
酸性に優れた特徴を持つ非常に重要な乳化剤であ
る。(Field of Industrial Application) The method for producing zenzai of the present invention is useful when zenzai can be stored for a long time in the human diet, can be eaten conveniently and hygienically anytime and anywhere, and can be produced economically. It is something. Polyglycerin fatty acid esters are approved as food additives and are very important emulsifiers that create strong O/W and W/O emulsification systems and have excellent salt and acid resistance.
（従来の技術）
食生活の変化とともに、ぜんざいは、罐詰の形
態で市販される傾向になつてきているのが現状で
ある。最近、加温式自動販売機の普及とともに、
ぜんざいも常温保存だけでなく加温式自動販売機
で販売される機会が多くなつてきている。ぜんざ
いの滅菌処理は、一般的な商業的滅菌であつて完
全な無菌処理はいたつていない。このように滅菌
されたぜんざいは通常の保存条件では腐敗変質は
おこさない。しかしこのような滅菌条件下では耐
熱性細菌胞子がある程度の確率で残存しているも
のである。この耐熱性細菌胞子は、普通の保存条
件下では発芽、増殖したりすることは極めて稀で
あるためぜんざいで問題になることは非常に少な
い。しかしながらぜんざいが加温、販売されてい
る条件下では、残存した耐熱性細菌胞子が発芽、
増殖してぜんざいを腐敗変質させてしまう。この
ような熱性細菌胞子を死滅させるために、滅菌温
度を上げて行なう方法があるがこの方法は食品の
物理的、化学的性質に悪影響を与えてしまい、食
品としての価値が減少してしまうため滅菌温度を
一定温度以上に上げることはできない。またシヨ
糖脂肪酸エステルを使用する方法があるが、この
方法は多量のシヨ糖脂肪酸エステルの添加が必要
なため、シヨ糖脂肪酸エステルの風味によつてぜ
んざいの味が変化するばかりでなくPH＝5.5以下
にする必要がある。(Prior Art) With changes in dietary habits, there is a current tendency for zenzai to be sold commercially in canned form. Recently, with the spread of heating vending machines,
Zenzai is also increasingly being sold not only at room temperature but also in heated vending machines. The sterilization process for zenzai is common commercial sterilization and has not yet been completely sterilized. Zenzai sterilized in this way will not deteriorate under normal storage conditions. However, under such sterilization conditions, there is a certain probability that heat-resistant bacterial spores will remain. These heat-resistant bacterial spores rarely germinate or multiply under normal storage conditions, so they rarely pose a problem with zenzai. However, under the conditions in which zenzai is heated and sold, the remaining heat-resistant bacterial spores germinate.
It proliferates and causes the zenzai to rot and deteriorate. There is a method of increasing the sterilization temperature in order to kill such feverish bacterial spores, but this method has a negative effect on the physical and chemical properties of the food, reducing its value as a food. The sterilization temperature cannot be raised above a certain temperature. There is also a method of using sucrose fatty acid ester, but since this method requires the addition of a large amount of sucrose fatty acid ester, the flavor of the zenzai not only changes depending on the flavor of the sucrose fatty acid ester, but also has a pH of 5.5. It is necessary to do the following.
（発明が解決しようとする問題点）
このようなことから、ぜんざいの滅菌温度条件
を上げずにぜんざいに残存する耐熱性細菌胞子の
死滅率を向上させたり、あるいは滅菌したぜんざ
いを高温に保存しても耐熱性細菌胞子の発芽、増
殖を抑制する方法の開発が望まれていた。(Problem to be solved by the invention) For these reasons, it is possible to improve the killing rate of heat-resistant bacterial spores remaining in Zenzai without raising the temperature conditions for sterilizing Zenzai, or to store sterilized Zenzai at high temperatures. However, it has been desired to develop a method to suppress the germination and proliferation of heat-resistant bacterial spores.
本発明は商業的滅菌法によつてぜんざいを製造
し、高温保存中において耐熱性背筋胞子の発芽、
増殖を抑制し、しかも長期にわたつて保存安定性
の良い方法を提供するものである。 The present invention produces zenzai using a commercial sterilization method, and during high-temperature storage, germination of heat-resistant dorsal spores occurs.
This provides a method that suppresses proliferation and has good storage stability over a long period of time.
（問題を解決するための手段）
本発明者らは、ぜんざいの高温における長期間
保存中に耐熱性細菌胞子の発芽、増殖を抑制しし
かも保存安定性の良いぜんざいの製造方法を開発
する目的で、鋭意研究を行なつた結果、ポリグリ
セリン脂肪酸エステルをぜんざいに添加する製造
法を発生した。すわたち、本発明は安全性の高く
食品添加物に認可されているポリグリセリン脂肪
酸エステルを、ぜんざいに添加することを特徴と
するぜんざいの製造法である。(Means for solving the problem) The present inventors aimed to develop a method for producing zenzai that suppresses the germination and proliferation of heat-resistant bacterial spores during long-term storage at high temperatures and has good storage stability. As a result of intensive research, they developed a manufacturing method that involves adding polyglycerin fatty acid ester to zenzai. The present invention is a method for producing zenzai, which is characterized by adding polyglycerin fatty acid ester, which is highly safe and has been approved as a food additive, to zenzai.
本発明に用いられるポリグリセリン脂肪酸エス
テルは、水酸基価が970以下のポリグリセリンす
なわちヘキサグリセリン、オクタグリセリン、デ
カグリセリンの脂肪酸エステルである。ポリグリ
セリン脂肪酸エステルに用いられる脂肪酸は、ラ
ウリン酸、ミリスチン酸、パルミチル酸、ステア
リン酸、ベヘニン酸、オレイン酸などの炭素数12
〜22の飽和または不飽和の直鎖脂肪酸であり、こ
れらの脂肪酸は、単独またはその混合物でもよ
い。 The polyglycerin fatty acid ester used in the present invention is a fatty acid ester of polyglycerin having a hydroxyl value of 970 or less, ie, hexaglycerin, octaglycerin, and decaglycerin. The fatty acids used in polyglycerin fatty acid esters have 12 carbon atoms, such as lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid.
~22 saturated or unsaturated straight chain fatty acids, which may be alone or in mixtures thereof.
本発明のポリグリセリン脂肪酸エステルは、水
酸基価が970以下のポリグリセリンのモノ、ジト
リの脂肪酸エステルであり、なかでもモノ、ジの
脂肪酸エステルが望ましく、これらは単独または
その混合物で用いることができる。 The polyglycerin fatty acid ester of the present invention is a polyglycerin mono- or di-fatty acid ester having a hydroxyl value of 970 or less, and mono- and di-fatty acid esters are particularly desirable, and these can be used alone or in a mixture thereof.
本発明に用いられるポリグリセリン脂肪酸エス
テルはぜんざいに対して、0.02％〜2.0％（重量
部）添加する。好ましくは食品に対して、0.03〜
0.5％（重量部）添加する。0.02％以下の添加量
では本発明の効果が少なく2.0％以上の添加では
ポリグリセリン脂肪酸エステルが食品の風味に影
響を与え、更に経済的にも高価いなり望ましくな
い。 The polyglycerol fatty acid ester used in the present invention is added in an amount of 0.02% to 2.0% (parts by weight) based on Zenzai. Preferably for food, from 0.03 to
Add 0.5% (parts by weight). If the amount added is less than 0.02%, the effect of the present invention will be small, and if it is added more than 2.0%, the polyglycerin fatty acid ester will affect the flavor of the food, and it is also economically expensive, which is not desirable.
本発明のポリグリセリン脂肪酸エステルと共に
ぜんざいにグリセリン脂肪酸エステル、シヨ糖脂
肪酸エステル、プロピレングリコール脂肪酸エス
テル、レシチン、ソルビタン脂肪酸エステルを配
合しても良い。 Glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, or sorbitan fatty acid ester may be blended with the polyglycerol fatty acid ester of the present invention.
（作用）
本発明のポリグリセリン脂肪酸エステルは非常
に親水性が強く、HLB値が大きい界面活性剤で
あるために、細菌、酵母、カビの表面の細胞膜上
に作用して微生物の発芽、増殖を抑制しぜんざい
の腐敗、変質を抑制するものと推定される。(Action) Since the polyglycerol fatty acid ester of the present invention is a surfactant with very strong hydrophilicity and a large HLB value, it acts on the cell membranes on the surface of bacteria, yeast, and mold, and inhibits the germination and proliferation of microorganisms. It is estimated that this suppresses the rotting and deterioration of zenzai.
次に本発明を実施例によつて説明する。 Next, the present invention will be explained with reference to examples.
実施例 １
大豆１Kgを水洗した後、開放釜で100℃、60分
間加熱煮熟してから水切りを行なつた。これを
0.3Kgの粉糖を混合し、85℃で７時間乾燥して水
分を約８％とした。このようにして得た乾燥大豆
２Kgに、砂糖４Kg、さらし餡0.8Kg、食塩0.07Kg、
澱粉0.3Kgを混合した。この固形ぜんざい50ｇを、
デカグリセリンモノステアリン酸エステル0.5ｇ
を溶解させた温水溶液150ｇに溶解分散させ、ぜ
んざいを20個調製し、罐詰めとした。これを120
℃で20分間滅菌した。滅菌したぜんざいを55℃で
10日間保存した後、開罐し、ぜんざいのPHを測定
した結果、すべてPHの変化は認められず、内容物
にも何の変化も見られなかつた。Example 1 After washing 1 kg of soybeans with water, they were heated and boiled in an open pot at 100°C for 60 minutes, and then drained. this
0.3 kg of powdered sugar was mixed and dried at 85°C for 7 hours to reduce the moisture content to approximately 8%. 2 kg of dried soybeans obtained in this way, 4 kg of sugar, 0.8 kg of exposed bean paste, 0.07 kg of salt,
0.3Kg of starch was mixed. 50g of this solid zenzai,
Decaglycerin monostearate 0.5g
was dissolved and dispersed in 150 g of a warm aqueous solution, 20 pieces of zenzai were prepared, and packed in cans. This is 120
Sterilize for 20 minutes at °C. Sterilized zenzai at 55℃
After being stored for 10 days, the can was opened and the PH of the Zenzai was measured, and no change was observed in the PH and no change was observed in the contents.
比較例 １
実施例１において、デカグリセリンモノステア
リン酸エステルの代わりにシヨ糖脂肪酸エステル
を使用した以外は全く同様に行なつた。その結果
ぜんざいに約30％、約PH＝１程度の低下が見ら
れ、このものは腐敗臭が感じられた。Comparative Example 1 The same procedure as in Example 1 was carried out except that sucrose fatty acid ester was used instead of decaglycerin monostearate. As a result, the zenzai was found to have a drop in pH of about 30%, or about 1, and had a putrid odor.
実施例 ２
耐熱性細菌Bacillus stearothermophilusの芽
胞溶液（106個／ml）を、実施例１と同様に調整
したぜんざい20本にそれぞれ104個／mlの芽胞溶
液となるように添加し55℃で７日間培養した後、
TGC培地にて菌数を求めた。その結果、菌数は
平均約100であり、PH変化および腐敗臭は認めら
れなかつた。Example 2 A spore solution (10 6 cells/ml) of the heat-resistant bacterium Bacillus stearothermophilus was added to 20 Zenzai beans prepared in the same manner as in Example 1 so that the spore solution was 10 4 cells/ml each, and the mixture was incubated at 55°C. After culturing for 7 days,
The number of bacteria was determined using TGC medium. As a result, the average number of bacteria was approximately 100, and no pH change or putrid odor was observed.
（本発明の効果）
本発明のポリグリセリン脂肪酸エステルを添加
したぜんざいは、実施例の結果から明らかな様に
製造工程中に残存、あるいは汚染した耐悦性胞子
形成菌及びその芽胞が発芽、増殖するのを抑制す
る。そのため、ぜんざいを製造するに際して特別
の処理を必要とせずに、ぜんざいの腐敗変質を防
止し、長期間安定保存できる。(Effects of the present invention) As is clear from the results of the examples, in the zenzai to which the polyglycerol fatty acid ester of the present invention has been added, resistant spore-forming bacteria and their spores that remained or were contaminated during the manufacturing process germinated and multiplied. restrain from doing. Therefore, no special treatment is required when producing zenzai, and zenzai is prevented from rotting and deteriorating, and can be stored stably for a long period of time.
Claims (1)
配合することを特徴とするぜんざいの製造法。 ２ ポリグリセリン脂肪酸エステルのボリグリセ
リンが、水酸基価970以下である特許請求の範囲
第１項記載のぜんざいの製造法。 ３ ポリグリセリン脂肪酸エステルの脂肪酸が炭
素数12〜22である特許請求の範囲第１項記載のぜ
んざいの製造法。 ４ ポリグリセリン脂肪酸エステルの添加量が
0.02〜2.0重量％である特許請求の範囲第１項記
載のぜんざいの製造法。[Claims] 1. A method for producing zenzai, which comprises blending polyglycerin fatty acid ester with zenzai. 2. The method for producing zenzai according to claim 1, wherein the polyglycerin fatty acid ester has a hydroxyl value of 970 or less. 3. The method for producing zenzai according to claim 1, wherein the fatty acid of the polyglycerin fatty acid ester has 12 to 22 carbon atoms. 4 The amount of polyglycerin fatty acid ester added is
The method for producing zenzai according to claim 1, wherein the content is 0.02 to 2.0% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61047032A JPS62205750A (en) | 1986-03-04 | 1986-03-04 | Production of 'zenzai' (thick bean-meal soup) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61047032A JPS62205750A (en) | 1986-03-04 | 1986-03-04 | Production of 'zenzai' (thick bean-meal soup) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62205750A JPS62205750A (en) | 1987-09-10 |
| JPH0577371B2 true JPH0577371B2 (en) | 1993-10-26 |
Family
ID=12763834
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61047032A Granted JPS62205750A (en) | 1986-03-04 | 1986-03-04 | Production of 'zenzai' (thick bean-meal soup) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62205750A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6355448B1 (en) | 1998-06-02 | 2002-03-12 | 3M Innovative Properties Company | Sterilization indicator with chemically stabilized enzyme |
| US7045343B2 (en) | 1998-06-02 | 2006-05-16 | 3M Innovative Properties Company | Sterilization indicator test packs |
-
1986
- 1986-03-04 JP JP61047032A patent/JPS62205750A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62205750A (en) | 1987-09-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |