JPH10337167A - Storable duration improver for food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject improver having an improving effect on storable duration, capable of exhibiting more excellent effects than single use of sodium lactate without exerting a bad influence on taste and texture of food, by including sodium lactate and animal calcium-containing vinegar. SOLUTION: This improver comprises sodium lactate and animal calcium- containing vinegar. Sodium lactate is an organic acid salt obtained by neutralizing lactic acid with sodium hydroxide, may be used in any form and generally used in an aqueous solution of sodium lactate having 50-60 wt.% sodium lactate content. The animal calcium-containing vinegar is a vinegar such as brewed vinegar or synthetic vinegar containing animal calcium obtained, for example, by baking shell, domestic animal bone, eggshell, etc., and powdering. A vinegar having 0.5-5.0 wt.% animal calcium content is usually used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a shelf life improving agent for improving the shelf life of food, a food to which the shelf life improving agent is added, and a method for producing the food.

[0002]

2. Description of the Related Art In recent years, with the advancement of technology in the food industry, a large number of cooked and semi-cooked foods such as lunch boxes, prepared dishes, rice balls and the like have been sold at a temperature close to room temperature. Reasons why cooked and semi-cooked foods have been distributed and sold at room temperature in this way include thorough heating and sterilization during the manufacturing process, thorough temperature control after production and shipment, and antibacterial and It is possible to enrich food additives used for bacteriostatic purposes.

[0003] Food additives used for antibacterial and bacteriostatic purposes generally include bactericides and preservatives. Recently, however, consumers have become more health-conscious and have returned to natural foods. Examples of adding organic acids (salts) to foods as shelf life improvers are increasing.

[0004] Sodium lactate, one of the organic acid salts,
It is sold as a sodium lactate solution having a content of 50 to 60 wt%, and is added to foods mainly for the purpose of seasoning or improving water retention. Also, since sodium lactate has a very strong water activity lowering effect, it is used as a shelf life improver, exhibits antibacterial properties even in a high pH range compared to other organic acid salts, and produces botulinum toxin. Is known to be effective in suppressing In the United States, sodium lactate is mainly used for the bacteriostatic effect of meat products.

However, when sodium lactate is added in such an amount that does not affect the taste and quality of the final food, the bacteriostatic effect is weak depending on the type of the food, and there is a drawback that the effect of improving the shelf life of the food is not sufficiently exhibited. .

[0006] Vinegars such as brewed vinegar and synthetic vinegar are known as having a bacteriostatic effect. However, vinegar usually has a pH of 2 to 3 and has an effect of improving shelf life,
For example, when 1 to 2% by weight is added to food, the taste of the food is changed, and the texture of the food is affected by a decrease in the pH of the food, so that the commercial value of the food is reduced.

[0007]

The problem to be solved by the present invention is to provide a food which has an effect of improving the shelf life without affecting the taste and texture of the food, and which is more effective than sodium lactate alone. It is an object of the present invention to provide a shelf life improver, a food and a method for producing the food.

[0008]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the above problems can be solved by using sodium lactic acid and vinegar containing animal calcium together, and complete the present invention. Reached.

That is, the present invention relates to (1) a food shelf-life improving agent characterized by containing vinegar containing sodium lactate and animal calcium, and (2) containing vinegar containing sodium lactate and animal calcium. (3) A method for producing a food, characterized by adding vinegar containing sodium lactate and animal calcium.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The sodium lactate used in the shelf life improver of the present invention is an organic acid salt obtained by neutralizing lactic acid with sodium hydroxide, and may be used in any form. Since it is sold in the form of an aqueous solution of sodium lactate having a sodium content of 50 to 60 wt%, this sodium lactate solution may be used.

The vinegar containing animal calcium, which is another essential component of the shelf life improver of the present invention, is, for example, animal calcium obtained by firing shellfish, livestock bone, eggshell, fish bone, coral shell, etc. and powdering it. Vinegar such as brewed vinegar or synthetic vinegar containing The method for producing the vinegar containing animal calcium is not particularly limited. For example, as described in JP-A-7-8239, animal calcium is added and dissolved during the fermentation process of brewed vinegar. And a method in which animal calcium is added to and dissolved in brewed vinegar or synthetic vinegar, and the like. The vinegar containing animal calcium used in the present invention usually has an animal calcium content of 0.5 to 5.0 w.
t may be used.

The blending ratio of sodium lactate and animal vinegar containing animal calcium in the shelf life improver of the present invention is, for example, when a sodium lactate solution having a sodium lactate content of 60 wt% is used, The ratio may be appropriately selected within the range of 90:10 to 75:25 parts by weight, preferably 85:15 to 78:22.

[0013] The compounding ratio of vinegar containing animal calcium is 1
When the amount is less than 0 parts by weight, superiority in the effect of improving the shelf life is not seen as compared with sodium lactate alone. Further, if the blending ratio of the vinegar containing animal calcium exceeds 25 parts by weight, precipitation may occur during the storage period of the shelf life improver, or the pH of the final food may be reduced.
It is not preferable because the decrease affects the commercial value and increases the cost.

[0014] By adding vinegar containing sodium lactate and animal calcium, a food product having an improved shelf life can be produced.

The foods to which the present invention is applied are not particularly limited. For example, noodles including pasta, noodles such as buckwheat, meat products such as ham and sausage, fish paste products such as kamaboko and fish sausage. Rice, rice such as white rice, red rice, rice balls, confectionery such as mochi and dango, prepared foods such as salad, noodle soup, salad dressing, and the like.
In order to manufacture foods with improved shelf life, add a shelf life improver formulated in advance with sodium lactate and vinegar containing animal calcium, or add sodium lactate and vinegar containing animal calcium in the food production process, respectively. May be.

When the shelf life improver is added to the food, the amount added is 0.5 to 4 wt%, preferably 0.5 to 2.5 w
What is necessary is just to add suitably in the range of t%.

Although the method of addition is not particularly limited, in the case of noodles or fishery products, the shelf life improver of the present invention prepared in advance or the lactic acid vinegar containing sodium lactate and animal calcium is added to the raw materials according to a conventional method. What is necessary is just to shape | mold. In the case of cooked rice or prepared food, the cooked rice or prepared food may be prepared by adding the shelf-life improver of the present invention or vinegar containing sodium lactate and animal calcium to a raw material as a seasoning. In the case of foods that are subjected to a heat treatment in the production process, adding them immediately before heating can provide a stronger shelf life improving effect. Further, the shelf life improver of the present invention may be added by spraying on the surface of the final food.

Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.

[0019]

【Example】

Examples 1-3 (raw udon) <Preparation of shelf life improver> Sodium lactate content is 60 wt
% Of sodium lactate solution and 20 parts by weight of brewed vinegar containing animal calcium having a calcium content of about 3.8 wt% were obtained as formulation A.

90 parts by weight of a sodium lactate solution having a sodium lactate content of 60 wt% and a calcium content of about 3.8 w
Formulation B was prepared by blending 10 parts by weight of brewed vinegar containing t% animal calcium.

<Preparation of kneaded water> (Example 1) 45 parts by weight of sodium chloride and 25 parts by weight of preparation A were dissolved in 480 parts by weight of water (sodium lactate content: 0.80 wt% with respect to flour, brewed vinegar content with animal calcium) : 0.33% by weight of flour).

(Example 2) 45 parts by weight of sodium chloride and 25 parts by weight of formulation B were dissolved in 480 parts by weight of water (sodium lactate content: 0.90 wt% with respect to flour, brewed vinegar containing animal calcium: 0.17 wt with flour) %).

(Example 3) 45 parts by weight of sodium chloride and 38 parts by weight of preparation A were dissolved in 480 parts by weight of water (sodium lactate content: 1.22 wt% with respect to flour, brewed vinegar containing animal calcium content: with respect to flour 0.51 wt) %).

Comparative Example 1 45 parts by weight of salt were dissolved in 480 parts by weight of water.

Comparative Example 2 25 parts by weight of a sodium lactate solution containing 45 parts by weight of sodium chloride and 60% by weight of sodium lactate were dissolved in 480 parts by weight of water (sodium lactate content:
1 wt% with respect to flour).

<Manufacture of raw udon> (common to Examples 1 to 3, Comparative Examples 1 and 2) Semi-strong powder 1500
The kneading water was added to the parts by weight, and these were mixed and stirred with a mixer for 15 minutes to obtain a noodle dough.

Next, the noodle dough was rolled by a rolling roll to form a noodle belt having a noodle thickness of 2.3 mm. Noodles were cut out with 12 incisors to obtain raw udon.

<Preservation test> Each of the manufactured raw udon was treated with 50
Each g was filled in a polyethylene film, and left in an incubator set at 10 ° C.

The number of general viable bacteria was measured every 2 days, 4 days, 8 days, and 10 days. Table 1 shows the measurement results. Culture is
The test was performed at 25 ° C. for 48 hours.

[0030]

[Table 1]

As is clear from the results in Table 1, the raw udon of Examples 1 to 3 to which the shelf life improver of the present invention was added was Comparative Example 1 which was an additive-free product, and Comparative Example 1 which was a product to which only a sodium lactate solution was added. Compared with Example 2, there was an effect of suppressing the growth of general viable bacteria.

The raw udon of Examples 1 to 3 was eaten by a panel, and the taste and texture were measured. No difference was observed with the raw udon of Comparative Example 1 as an additive-free product. No decrease in taste or texture was observed.

Examples 4 to 6 (boiled udon) <Preparation of shelf life improver> Formulations A and B were prepared as in Examples 1 to 3.

<Preparation of kneaded water> (Example 4) Prepared in the same manner as in Example 1 (sodium lactate content: 0.80 wt% based on flour, brewed vinegar containing animal calcium: 0.33 wt% based on flour).

Example 5 Prepared in the same manner as in Example 2 (sodium lactate content: 0.90 wt% based on flour, brewed vinegar containing animal calcium content: 0.17 wt based on flour)
%).

Example 6 Prepared in the same manner as in Example 3 (sodium lactate content: 1.22 wt% based on flour, brewed vinegar containing animal calcium content: 0.51 wt based on flour)
%).

(Comparative Example 3) A resin was prepared in the same manner as in Comparative Example 1.

(Comparative Example 4) Prepared in the same manner as Comparative Example 2 (sodium lactate content: 1 wt% with respect to flour).

(Comparative Example 5) 45 parts by weight of salt and 5 parts by weight of brewed vinegar containing animal calcium were dissolved in 480 parts by weight of water (the content of brewed vinegar containing animal calcium: 0.1 wt.
33 wt%).

<Manufacture of Boiled Udon> Kneaded water was added to 1500 parts by weight of semi-strong flour, and these were mixed and stirred for 15 minutes in a mixer to obtain a noodle dough.

Next, the noodle dough was rolled by a rolling roll to form a noodle belt having a noodle thickness of 2.3 mm. Noodles were cut out with 12 incisors to obtain udon.

Next, the udon was boiled in boiling water for 9 minutes, and then drained in a refrigerator at 5 ° C. for 1 hour to obtain a boiled udon.

<Storage test> Each of the prepared boiled udon was prepared for 5
The polyethylene film was filled in 0 g portions, and left in an incubator set at 10 ° C.

The number of general viable bacteria was measured every one day, four days, and every six days. Table 2 shows the measurement results. Culture at 25 ° C, 4
The test was performed for 8 hours.

[0045]

[Table 2]

As is clear from the results in Table 2, the boiled udon of Examples 4 to 6 to which the shelf life improver of the present invention was added was
Compared with Comparative Example 3 which was an additive-free product, Comparative Example 4 which was a product solely added with a sodium lactate solution, and Comparative Example 5 which was a product added solely with brewed vinegar containing animal calcium, there was an effect of suppressing the growth of general viable bacteria. .

The boiled noodles of Examples 4 to 6 were eaten by a panel, and the taste and texture were measured. No difference was observed with the boiled udon of Comparative Example 3, which was an additive-free product. No decrease in taste or texture was observed.

Examples 7 to 9 (Kamaboko) <Preparation of shelf life improver> Formulations A and B were prepared as in Examples 1 to 3.

<Preparation of Charged Water> (Example 7) 16.7 parts by weight of Formulation A was dissolved in 500 parts by weight of water and cooled in a refrigerator (sodium lactate content:
0.80 wt% of surimi, brewed vinegar containing animal calcium: 0.33 wt% of surimi).

Example 8 Preparation B1 in 500 parts by weight of water
6.7 parts by weight were dissolved and cooled in a refrigerator (sodium lactate content: 0.90% by weight of surimi, brewed vinegar containing animal calcium: 0.173% by weight of surimi). (Example 9) 25 parts by weight of formulation A was dissolved in 500 parts by weight of water and cooled in a refrigerator (sodium lactate content: 1.20 wt% to surimi, vinegar containing animal calcium content: 0.50 wt% to surimi) ).

(Comparative Example 6) 500 parts by weight of water was cooled in a refrigerator.

(Comparative Example 7) 16.7 parts by weight of a sodium lactate solution having a sodium lactate content of 60 wt% was dissolved in 500 parts by weight of water and cooled in a refrigerator (sodium lactate content: 1 wt% with respect to surimi).

<Manufacture of Kamaboko> (common to Examples 7 to 9 and Comparative Examples 6 and 7) 1000 parts by weight of fish meat surimi was put into a stefan cutter (manufactured by Nakamura Sangyo Co., Ltd.) and subjected to rough shearing at 1500 rpm for 60 seconds. . Then, 100 parts by weight of starch, 25 parts by weight of salt, 10 parts of glucose
Parts by weight, 5 parts by weight of sodium glutamate, and prepared water were added, and salting was performed at 1500 rpm for 6 minutes.

After the salting, the mixture of fish meat surimi was mixed with a 48 mm
It was packed in a vinylidene chloride film having a thickness of 2 mm and ligated at both ends, and immediately heated in hot water at 90 ° C. for 40 minutes. After heating,
It was thrown into running water and cooled for 30 minutes.

<Storage Test> The manufactured kamaboko was allowed to stand in an incubator set at 15 ° C. The number of general viable bacteria was measured every day. Table 3 shows the measurement results. Culture is 3
The test was performed at 7 ° C. for 48 hours.

[0056]

[Table 3]

As is clear from the results shown in Table 3, the kamaboko of Examples 7 to 9 to which the shelf life improver of the present invention was added was
Compared to Comparative Example 6 which was an additive-free product and Comparative Example 7 which was a product to which only a sodium lactate solution was added, there was an effect of suppressing growth of general viable bacteria.

The kamaboko of Examples 7 to 9 was eaten by a paneler, and the taste and texture were measured. No difference was observed with the kamaboko of Comparative Example 6, which was an additive-free product. No decrease in texture was observed.

[0059]

EFFECTS OF THE INVENTION The food shelf-life improving agent of the present invention improves the food shelf-life improving effect as compared with sodium lactate or vinegar containing animal calcium alone due to the combined effect of sodium lactate and vinegar containing animal calcium. . Further, even when the shelf life improver of the present invention is added to food, the taste is not degraded and the texture such as texture does not decrease.

Claims (3)

[Claims] 1. A food shelf-life improver comprising vinegar containing sodium lactate and animal calcium. 2. A food product containing vinegar containing sodium lactate and animal calcium. 3. A method for producing a food, comprising adding vinegar containing sodium lactate and animal calcium.