JP2009034006A - Food storable duration-improving agent and storable duration-improving method - Google Patents
Food storable duration-improving agent and storable duration-improving method Download PDFInfo
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- JP2009034006A JP2009034006A JP2007199328A JP2007199328A JP2009034006A JP 2009034006 A JP2009034006 A JP 2009034006A JP 2007199328 A JP2007199328 A JP 2007199328A JP 2007199328 A JP2007199328 A JP 2007199328A JP 2009034006 A JP2009034006 A JP 2009034006A
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- trehalose
- adipic acid
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- 235000013305 food Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 25
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims abstract description 50
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 31
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 31
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 29
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 28
- 239000003002 pH adjusting agent Substances 0.000 claims abstract description 28
- 239000001361 adipic acid Substances 0.000 claims abstract description 25
- 235000011037 adipic acid Nutrition 0.000 claims abstract description 25
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- 239000007788 liquid Substances 0.000 claims description 26
- 241000251468 Actinopterygii Species 0.000 claims description 10
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical group [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 7
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- 238000012360 testing method Methods 0.000 description 13
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- 230000000052 comparative effect Effects 0.000 description 6
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
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- 238000010257 thawing Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
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- 240000005856 Lyophyllum decastes Species 0.000 description 2
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
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- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
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- 235000013580 sausages Nutrition 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- FHSWKZUNNVWBSG-UHFFFAOYSA-M 2-[3-[(4-amino-2-methylpyrimidin-5-yl)methyl]-4-methyl-1,3-thiazol-3-ium-5-yl]ethanol;dodecyl hydrogen sulfate;dodecyl sulfate Chemical compound CCCCCCCCCCCCOS(O)(=O)=O.CCCCCCCCCCCCOS([O-])(=O)=O.CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N FHSWKZUNNVWBSG-UHFFFAOYSA-M 0.000 description 1
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 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 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
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- 229930006000 Sucrose Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-BTLHAWITSA-N alpha,beta-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-BTLHAWITSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-NCFXGAEVSA-N beta,beta-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-NCFXGAEVSA-N 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
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- 235000019425 dextrin Nutrition 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
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Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
本発明は、食品用日持ち向上剤および日持ち向上方法に関する。 The present invention relates to a food shelf life improving agent and a shelf life improving method.
従来から食品分野では、食品の保存性改善を目的として様々な対策が採られてきた。その中でも冷凍保存やpH調整剤の添加による保存は代表的な方法として知られ、様々な食品に採用されている。しかしながら、冷凍保存は解凍後に食品の物性が変化する、所謂冷凍変性が避けられなかった。また、pH調整剤の添加による保存では、十分な保存性が確保できる程度にpHを低下させると食品が不自然な酸味を呈するという問題があった。そのため最近では保存性改善効果以外に冷凍変性抑制効果や酸味抑制効果等の品質保持効果を併せ持つ製剤や方法が求められている。特に日持ちがし難く、製品に至る過程で冷凍と解凍が繰り返し行われるタラコや数の子などの魚卵加工品の分野ではその要望が強かった。このような背景から、これまでにも保存性改善効果と品質保持効果を併せ持つ製剤や方法が提案されている。 Conventionally, in the food field, various measures have been taken for the purpose of improving the preservability of food. Among them, frozen storage and storage by adding a pH adjuster are known as typical methods and are used in various foods. However, in frozen storage, so-called freezing and denaturation, in which the physical properties of food change after thawing, cannot be avoided. Moreover, in the preservation | save by addition of a pH adjuster, there existed a problem that food will exhibit an unnatural acidity when pH was lowered | hung to such an extent that sufficient preservability was ensured. Therefore, recently, there is a demand for a preparation and a method having a quality retention effect such as an effect of suppressing freezing denaturation and an effect of suppressing acidity in addition to the effect of improving storage stability. In particular, there was a strong demand in the field of processed egg products such as octopus and several larvae, which are difficult to last and are repeatedly frozen and thawed in the process of reaching the product. Against this background, preparations and methods having both a preservability improving effect and a quality retention effect have been proposed.
特許文献1には、有機酸、有機酸塩、及び水溶液中で炭酸イオンを発生しうる食品添加物が配合された水溶液のpHを5.0〜5.7に調整した低酸味性鮮度保持剤が提案されている。このような鮮度保持剤は酸味は抑制されるものの、水溶液中では炭酸ガスの発生により気泡が生じ易く、対象となる食品表面に気泡が付着した場合、気泡付着部分と薬剤との接触が不十分となるため、目的の鮮度保持効果が得られないことがあった。 Patent Document 1 discloses a low acidity freshness maintaining agent in which the pH of an aqueous solution containing an organic acid, an organic acid salt, and a food additive capable of generating carbonate ions in the aqueous solution is adjusted to 5.0 to 5.7. Has been proposed. Although such a freshness-preserving agent is suppressed in sourness, bubbles are likely to be generated due to the generation of carbon dioxide in an aqueous solution, and when bubbles adhere to the target food surface, the contact between the bubbles and the drug is insufficient. Therefore, the desired freshness maintaining effect may not be obtained.
特許文献2には、トレハロース又は/及び有機酸を含む食塩の水溶液に魚卵を浸漬して得られる魚卵製品が提案されている。しかしながら、採用する有機酸の種類によっては魚卵製品が強い酸味を呈したり、魚卵の粒残りが悪くなる傾向がある他、魚卵加工品の調味に使用されることが多い核酸系調味料に混合した場合、調味液がゲル化するなどの問題があった。 Patent Document 2 proposes a fish egg product obtained by immersing a fish egg in a sodium chloride aqueous solution containing trehalose and / or an organic acid. However, depending on the type of organic acid used, the fish egg product tends to have a strong sour taste, or the grain residue of the fish egg tends to deteriorate, and nucleic acid seasonings often used for seasoning processed fish eggs When mixed together, there was a problem that the seasoning liquid gelled.
本発明の目的は、冷凍変性抑制効果を有し、食品に不要な酸味を付与することのない食品用日持ち向上剤、日持ち向上方法を提供することにある。 An object of the present invention is to provide a food shelf life improving agent and a shelf life improving method that have a freezing denaturation inhibitory effect and do not impart unnecessary acidity to food.
本発明者らは、トレハロース、アジピン酸およびpH調整剤(但し、炭酸塩を除く)を併用することにより、日持ち向上効果に加えて、冷凍変性が抑制される一方、酸味が生じにくいことを見出し、本発明を完成させた。 The present inventors have found that, in combination with trehalose, adipic acid and a pH adjuster (excluding carbonates), in addition to the effect of improving shelf life, freezing denaturation is suppressed and acidity is hardly generated. The present invention has been completed.
すなわち本発明は、トレハロース、アジピン酸およびpH調整剤(但し、炭酸塩を除く)を含有することを特徴とする食品用日持ち向上剤に関する。また、本発明は、トレハロース、アジピン酸およびpH調整剤(但し、炭酸塩を除く)を食品に適用することを特徴とする、食品の日持ち向上方法も提供する。 That is, the present invention relates to a shelf life improver for foods characterized by containing trehalose, adipic acid and a pH adjuster (excluding carbonate). The present invention also provides a method for improving the shelf life of foods, which comprises applying trehalose, adipic acid and a pH adjuster (excluding carbonates) to foods.
本発明の日持ち向上剤に使用されるトレハロースとしては特に限定がなく、市販のトレハロースを用いればよい。α,α−トレハロース、α,β−トレハロースおよびβ,β−トレハロースのいずれも使用可能であり、2種以上を併用してもよい。市販のトレハロースとしては、トレハ(登録商標)(林原生物科学研究所)が挙げられる。 The trehalose used in the shelf life improving agent of the present invention is not particularly limited, and commercially available trehalose may be used. Any of α, α-trehalose, α, β-trehalose and β, β-trehalose can be used, and two or more of them may be used in combination. Examples of commercially available trehalose include Treha (registered trademark) (Hayashibara Bioscience Institute).
本発明の日持ち向上剤に使用されるアジピン酸としては食品添加物として市販されているものを用いればよい。また、本願発明の目的に反しない限り、アジピン酸が配合された食品添加用の製剤等を配合してもよい。 What is necessary is just to use what is marketed as a food additive as adipic acid used for the shelf life improvement agent of this invention. Moreover, as long as it does not contradict the objective of this invention, you may mix | blend the formulation for food addition, etc. which adipic acid was mix | blended.
本発明の日持ち向上剤におけるアジピン酸の割合は、トレハロース1重量部に対し、0.1〜2重量部であるものが好ましく、0.2〜1.8重量部であるものがより好ましく、0.5〜1.5重量部であるものがさらに好ましい。 The ratio of adipic acid in the shelf life improving agent of the present invention is preferably 0.1 to 2 parts by weight, more preferably 0.2 to 1.8 parts by weight, with respect to 1 part by weight of trehalose. More preferably, it is 5-1.5 parts by weight.
本発明の日持ち向上剤は上記トレハロースとアジピン酸に加えてpH調整剤を含有するものである。pH調整剤としては食品添加物として使用可能であることが確認されているものであって、炭酸塩でなければいずれを用いてもよい。好ましいpH調整剤としては酢酸、クエン酸、フマル酸、DL−リンゴ酸、コハク酸等の有機酸のナトリウム塩、カリウム塩等が挙げられる。その中でも酢酸ナトリウム、クエン酸三ナトリウムが日持ち向上効果および食品の味質に与える影響の少なさの点で特に好ましく、両者の併用がさらに好ましい。 The shelf life improver of the present invention contains a pH adjuster in addition to the trehalose and adipic acid. As the pH adjuster, it has been confirmed that it can be used as a food additive, and any one may be used as long as it is not a carbonate. Preferred pH adjusters include sodium salts and potassium salts of organic acids such as acetic acid, citric acid, fumaric acid, DL-malic acid and succinic acid. Among these, sodium acetate and trisodium citrate are particularly preferable in terms of improving shelf life and little influence on the taste of food, and the combination of both is more preferable.
食品に使用可能なpH調整剤としては炭酸ナトリウム等の炭酸塩も知られているが、炭酸塩は水溶液中で炭酸ガスの発生に伴う気泡が生じ易く、水溶液中に食品を浸漬させる方法を採用した場合には気泡が食品表面に付着し、気泡付着部分と薬剤との接触が不十分となることから、目的とする日持ち向上効果が得られない場合がある。従って、本発明でいうpH調整剤には炭酸塩は含まれない。 Carbonates such as sodium carbonate are also known as pH adjusters that can be used in foods, but carbonates are prone to bubbles associated with the generation of carbon dioxide in aqueous solutions, and a method of immersing foods in aqueous solutions is adopted. In this case, air bubbles adhere to the surface of the food and contact between the air bubble adhering part and the drug becomes insufficient, so that the intended shelf life improvement effect may not be obtained. Therefore, the pH adjuster referred to in the present invention does not contain carbonate.
本発明の日持ち向上剤におけるpH調整剤の割合は、トレハロース1重量部に対し、0.1〜10重量部であるものが好ましく、1〜8重量部であるものがより好ましく、2〜6重量部であるものがさらに好ましい。 The ratio of the pH adjuster in the shelf life improving agent of the present invention is preferably 0.1 to 10 parts by weight, more preferably 1 to 8 parts by weight, and more preferably 2 to 6 parts by weight based on 1 part by weight of trehalose. More preferred is a part.
pH調整剤としては、酢酸ナトリウムおよびクエン酸三ナトリウムの2種類を配合した日持ち向上剤が特に好ましく用いられる。この場合、酢酸ナトリウムの割合はトレハロース1重量部に対し0.08〜8重量部、好ましくは0.8〜6.5重量部、より好ましくは1.5〜5重量部であり、クエン酸三ナトリウムの割合はトレハロース1重量部に対し0.02〜2重量部、好ましくは0.2〜1.5重量部、より好ましくは0.5〜1重量部である。 As the pH adjuster, a shelf life improver containing two kinds of sodium acetate and trisodium citrate is particularly preferably used. In this case, the proportion of sodium acetate is 0.08 to 8 parts by weight, preferably 0.8 to 6.5 parts by weight, more preferably 1.5 to 5 parts by weight, based on 1 part by weight of trehalose. The ratio of sodium is 0.02 to 2 parts by weight, preferably 0.2 to 1.5 parts by weight, and more preferably 0.5 to 1 part by weight with respect to 1 part by weight of trehalose.
本発明の日持ち向上剤の調製には特別な操作は必要なく、上記各成分を混合すればよい。本発明の日持ち向上剤には、食品の味質や風味に影響を与えない範囲で更にアミノ酸、脂肪酸、脂肪酸エステル、塩基性蛋白・ペプチド、チアミンラウリル硫酸塩、カンゾウ油性抽出物等の成分を含有させてもよい。アミノ酸としてはグリシン、アラニン等が挙げられる。脂肪酸としてはカプロン酸、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、ステアリン酸等の炭素原子数6〜18の脂肪酸が挙げられる。脂肪酸エステルとしてはグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル等が挙げられる。塩基性蛋白・ペプチドとしてはプロタミン、リゾチーム、ε−ポリリジン、キトサン、ペクチン分解物、ナイシン等が挙げられる。これらの成分は2種以上を使用してもよい。 No special operation is necessary for the preparation of the shelf life improving agent of the present invention, and the above components may be mixed. The shelf-life improving agent of the present invention further contains components such as amino acids, fatty acids, fatty acid esters, basic proteins / peptides, thiamine lauryl sulfate, licorice oily extract, etc., as long as they do not affect the taste and flavor of food. You may let them. Examples of amino acids include glycine and alanine. Examples of the fatty acid include fatty acids having 6 to 18 carbon atoms such as caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, stearic acid and the like. Examples of fatty acid esters include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters. Examples of basic proteins / peptides include protamine, lysozyme, ε-polylysine, chitosan, pectin degradation products, nisin and the like. Two or more of these components may be used.
本発明の日持ち向上剤は、デキストリン等の賦形剤と混合しても、またはこれら賦形剤と共に顆粒や錠剤として提供されてもよい。本発明の日持ち向上剤は、使用時に適当な溶媒あるいは食品調味液に溶解して用いてもよいし、食品材料に直接混合してもよい。 The shelf life improving agent of the present invention may be mixed with an excipient such as dextrin, or provided as a granule or a tablet together with these excipients. The shelf life improver of the present invention may be used after being dissolved in a suitable solvent or food seasoning liquid at the time of use, or may be directly mixed with food materials.
日持ち向上剤を溶媒に溶解させて使用する場合の好ましい溶媒としては、水および水とエタノールの混合液が例示される。また、調味料として対象とする食品を調味するための物質と混合して用いてもよい。本発明の日持ち向上剤としては、上記各成分を適当な溶媒あるいは調味液へ溶解させた溶液剤として提供されるものも包含する。 Examples of a preferable solvent when the shelf life improver is dissolved in a solvent include water and a mixed solution of water and ethanol. Moreover, you may mix and use with the substance for seasoning the foodstuff made into object as a seasoning. The shelf life improving agent of the present invention includes those provided as a solution obtained by dissolving the above-described components in a suitable solvent or seasoning liquid.
本発明の日持ち向上剤を食品に含有させることにより、酸味を抑制しつつ食品の日持ちが改善される。また本発明の日持ち向上剤を含有させた食品は、冷凍保存中にタンパク質の変性が起きにくく、解凍後も食品本来の形態や味質を維持することが可能となる。 By containing the shelf life improving agent of the present invention in food, the shelf life of the food is improved while suppressing acidity. Moreover, the food containing the shelf life improving agent of the present invention is less prone to protein denaturation during frozen storage, and can maintain its original form and taste even after thawing.
本発明はまた、本発明の日持ち向上剤を食品へ含有させることを特徴とする、食品の日持ち向上方法を提供する。本発明の日持ち向上剤の食品へ含有させる態様としては、原材料に配合して共に混合する、日持ち向上剤を適当な溶媒へ溶解した溶液、あるいは溶液剤として提供される日持ち向上剤を、食品に塗布、噴霧する、あるいは該溶液へ食品を浸漬する、などが挙げられる。 The present invention also provides a method for improving the shelf life of a food, which comprises adding the shelf life improving agent of the present invention to the food. As an aspect of incorporating the shelf life improver of the present invention into a food, a shelf life improver provided as a solution prepared by dissolving the shelf life improver in an appropriate solvent, which is mixed with raw materials and mixed together, is added to the food. Application, spraying, or immersing food in the solution.
また、核酸系液体調味料、醤油系液体調味料等の調味料を含有する調味液に日持ち向上剤を溶解させて食品の調味と共に日持ち向上剤を適用してもよい。例えば、塩タラコ、辛子明太子などの魚卵加工品のように調味液に浸漬することによって製造される食品の場合には、使用する調味液に日持ち向上剤を溶解させた後、魚卵を浸漬すればよい。 Further, the shelf life improver may be applied together with the seasoning of the food by dissolving the shelf life improver in a seasoning liquid containing a seasoning such as a nucleic acid liquid seasoning or a soy sauce based liquid seasoning. For example, in the case of food manufactured by immersing in seasoning liquid like processed fish eggs such as salted octopus and mentaiko, soak the egg after dissolving the shelf life in the seasoning liquid to be used. do it.
本発明の日持ち向上剤を調味液に溶解して使用する場合、食品の味質に与える影響を考慮して、液性をpH5.8〜7.5、好ましくはpH5.85〜6.5に調製するのが好ましい。調味液にて食品を調味する方法としては特に限定的ではなく、食品の種類や目的に応じて使用者が適宜選択できる。 When the shelf life improving agent of the present invention is used by dissolving in a seasoning liquid, the liquidity is adjusted to pH 5.8 to 7.5, preferably pH 5.85 to 6.5 in consideration of the influence on the taste quality of food. It is preferable to prepare. The method of seasoning the food with the seasoning liquid is not particularly limited, and can be appropriately selected by the user according to the type and purpose of the food.
本発明の日持ち向上剤を溶媒へ溶解し、ここへ食品を浸漬する態様で用いる場合、使用時の日持ち向上剤溶液中、トレハロースが0.05〜3重量%、アジピン酸が0.005〜6重量%、pH調整剤が0.005〜30重量%となるように添加するのが好ましく、トレハロースが0.1〜2重量%、アジピン酸が0.02〜3.6重量%、pH調整剤が0.1〜16重量%となるように添加するのがより好ましく、トレハロースが0.2〜1重量%、アジピン酸が0.1〜1.5重量%、pH調整剤が0.4〜6重量%となるように添加するのがさらに好ましい。 When the shelf life improver of the present invention is dissolved in a solvent and used in an embodiment in which food is immersed therein, trehalose is 0.05 to 3% by weight and adipic acid is 0.005 to 6 in the shelf life enhancer solution at the time of use. It is preferable to add so that a weight% and a pH adjuster may be 0.005 to 30 weight%, Trehalose is 0.1 to 2 weight%, Adipic acid is 0.02 to 3.6 weight%, A pH adjuster Is preferably 0.1 to 16% by weight, trehalose is 0.2 to 1% by weight, adipic acid is 0.1 to 1.5% by weight, and the pH adjuster is 0.4 to It is more preferable to add so that it may become 6 weight%.
使用時の日持ち向上剤溶液中のトレハロースの量が0.05重量%未満の場合、冷凍変性抑制効果が低下する傾向にあり、アジピン酸が0.005重量%未満あるいはpH調整剤の割合が0.005重量%未満の場合、十分な日持ち向上効果が得られない傾向がある。また、トレハロースが3重量%を超える場合、食品の甘味が強くなり過ぎる傾向にあり、アジピン酸が6重量%を超える、あるいはpH調整剤が30重量%を超える場合には食品の風味に悪影響を及ぼす傾向がある。 When the amount of trehalose in the shelf life improver solution at the time of use is less than 0.05% by weight, the effect of inhibiting freezing denaturation tends to be reduced, and adipic acid is less than 0.005% by weight or the ratio of the pH adjuster is 0. When it is less than 0.005% by weight, there is a tendency that a sufficient shelf life improvement effect cannot be obtained. In addition, when trehalose exceeds 3% by weight, the sweetness of the food tends to be too strong, and when adipic acid exceeds 6% by weight or when the pH adjuster exceeds 30% by weight, the flavor of the food is adversely affected. There is a tendency to affect.
本発明の方法は上記「日持ち向上剤」として先に調製したものを食品へ含有させる態様に加えて、トレハロース、アジピン酸およびpH調整剤の割合が上記範囲となるように個別に食品へ含有させる態様も含むものとする。
この態様においては食品全量に対し、トレハロースが、0.03〜5重量%、アジピン酸が0.003〜10重量%、pH調整剤が0.003〜50重量%となるように添加するのが好ましく、トレハロースが0.1〜4重量%、アジピン酸が0.02〜7.2重量%、pH調整剤が0.1〜32重量%となるように添加するのがより好ましく、トレハロースが0.5〜3重量%、アジピン酸が0.25〜4.5重量%、pH調整剤が1〜18重量%となるように添加するのがさらに好ましい。
In the method of the present invention, in addition to the above-described aspect of adding the food prepared previously as the “lifetime improver” to the food, the food is individually added to the food so that the proportions of trehalose, adipic acid and the pH adjuster are in the above range. A mode is also included.
In this embodiment, trehalose is added in an amount of 0.03 to 5% by weight, adipic acid is 0.003 to 10% by weight, and a pH adjuster is 0.003 to 50% by weight based on the total amount of food. Preferably, trehalose is added in an amount of 0.1 to 4% by weight, adipic acid is 0.02 to 7.2% by weight, and a pH adjuster is 0.1 to 32% by weight. It is more preferable to add 0.5 to 3% by weight, adipic acid 0.25 to 4.5% by weight, and pH adjuster 1 to 18% by weight.
食品中のトレハロースの量が0.03重量%未満の場合、冷凍変性抑制効果が低下する傾向にあり、アジピン酸が0.003重量%未満あるいはpH調整剤の割合が0.003重量%未満の場合、十分な日持ち向上効果が得られない傾向がある。また、トレハロースが5重量%を超える場合、食品の甘味が強くなり過ぎる傾向にあり、アジピン酸が10重量%を超える、あるいはpH調整剤が50重量%を超える場合には食品の風味に悪影響を及ぼす傾向がある。 When the amount of trehalose in the food is less than 0.03% by weight, the effect of inhibiting freezing denaturation tends to be reduced, and adipic acid is less than 0.003% by weight or the proportion of the pH adjuster is less than 0.003% by weight. In such a case, there is a tendency that a sufficient shelf life improvement effect cannot be obtained. In addition, when trehalose exceeds 5% by weight, the sweetness of the food tends to be too strong, and when adipic acid exceeds 10% by weight or when the pH adjuster exceeds 50% by weight, the flavor of the food is adversely affected. There is a tendency to affect.
本発明の日持ち向上剤が使用可能な食品としては、特に限定されるものではなく、非加熱の食品、加熱工程を含む食品のいずれにも適用可能であり、タラコ、数の子等の魚卵加工品、浅漬けなどの漬物、かまぼこ、ちくわ、はんぺん、魚肉ソーセージ、塩辛などの水産製品、コロッケ、トンカツ、フライドチキン、魚フライ、唐揚げなどのフライ製品、ハンバーグ、肉団子、餃子、シュウマイ、ソーセージなどの食肉惣菜、カステラ、スポンジケーキ、饅頭等の和・洋菓子、果汁、ジャムなどの果実加工品等に幅広く使用可能である。 The food for which the shelf life improving agent of the present invention can be used is not particularly limited, and can be applied to both non-heated foods and foods including a heating process. , Pickles such as pickles, kamaboko, chikuwa, hanpen, fish sausages, salted fish products, croquettes, tonkatsu, fried chicken, fried fish, fried products such as fried chicken, hamburger, meat dumplings, dumplings, shumai, sausages, etc. It can be used for a wide variety of processed meat products such as Japanese beef, castella, sponge cake, Japanese confectionery such as buns, fruit juice and jam.
特に本発明の日持ち向上剤は一般細菌に対する抗菌力が高く、冷凍変性を抑制することから、非加熱かつ冷凍される食品、例えば魚卵加工品、塩辛、和え物などの加熱せずに調理される食品等においてその効果が顕著に発揮される。特に冷凍変性し易く製造過程で核酸系調味料を用いる食品に優れた効果を発揮し、このような食品の一例としては魚卵加工品が挙げられる。
以下、実施例および比較例により本発明をさらに説明する。
In particular, the shelf life improving agent of the present invention has high antibacterial activity against general bacteria and suppresses freezing and denaturation, so that it is cooked without heating non-heated and frozen foods such as processed egg products, salted fish, and seasoned foods. The effect is remarkably exhibited in foods and the like. In particular, it is easily denatured by freezing and exerts an excellent effect on foods using nucleic acid seasonings in the production process. One example of such foods is processed egg products.
Hereinafter, the present invention will be further described with reference to Examples and Comparative Examples.
実施例1〜2および比較例1
塩タラコの保存試験
方法:
表1に示す製剤を市販の醤油系液体調味料198gに対し、7.05g添加して調味液を調製した。
次に冷凍タラコ500gを室温で24時間解凍し、前記調味液に20℃で24時間浸漬した後、5℃で5時間液切りして塩タラコを製造した。
得られた塩タラコを約30gに切り分け、滅菌処理済みの細菌検査用ポリ袋に入れて密封した後、マイナス20℃で48時間冷凍して冷凍塩タラコを製造した。製造した冷凍塩タラコを5℃で24時間解凍した後、10℃の恒温器内で保存し、経時的にサンプリングを行い、一般細菌の菌数を計測した。また、対照として薬剤を添加しない醤油系液体調味料を用いた以外は上記と同様に製造した塩タラコを用いて保存試験を実施した。
Examples 1-2 and Comparative Example 1
Test for preservation of salted octopus <br/>
7.05 g of the preparation shown in Table 1 was added to 198 g of a commercially available soy sauce-based liquid seasoning to prepare a seasoning liquid.
Next, 500 g of frozen octopus was thawed at room temperature for 24 hours, immersed in the seasoning liquid at 20 ° C. for 24 hours, and then drained at 5 ° C. for 5 hours to produce salted octopus.
The obtained salted octopus was cut into about 30 g, sealed in a sterilized plastic bag for bacterial testing, and then frozen at −20 ° C. for 48 hours to produce a frozen salted octopus. The produced frozen salted octopus was thawed at 5 ° C. for 24 hours, stored in a thermostatic chamber at 10 ° C., sampled over time, and the number of general bacteria was counted. Moreover, the preservation | save test was implemented using the salt taraco manufactured similarly to the above except having used the soy sauce system liquid seasoning which does not add a chemical | medical agent as a control | contrast.
結果:
本発明の日持ち向上剤が添加された塩タラコは一般細菌の増殖が抑制されていた。結果を表2に示す。
result:
The salted octopus to which the shelf life improving agent of the present invention was added suppressed the growth of general bacteria. The results are shown in Table 2.
実施例3および比較例2〜3
塩タラコの弾力性試験
方法:
表3に示す製剤を用いた以外は、上記保存試験と同様に冷凍塩タラコを製造した。得られた冷凍塩タラコを室温で2時間解凍した後、レオメーター(NRM−2002J、(株)レオテック製)を用いて塩タラコの弾力強度を測定した。測定にはφ5mmの平板プランジャーを用い、プランジャーを検体に接触した後、テーブルを10mm上昇した際の荷重を荷重レンジ0−200gの条件で測定した。また、測定は1試験区につき2検体行い、その平均値を弾力強度とした。
Example 3 and Comparative Examples 2-3
Elasticity test for salted octopus <br/> Method:
Frozen salt tarako was produced in the same manner as in the above storage test except that the formulations shown in Table 3 were used. The obtained frozen salted octopus was thawed at room temperature for 2 hours, and then the elasticity of the salted octopus was measured using a rheometer (NRM-2002J, manufactured by Rheotech Co., Ltd.). A φ5 mm flat plate plunger was used for measurement, and the load when the table was raised by 10 mm after contacting the plunger with the specimen was measured under the condition of a load range of 0 to 200 g. In addition, two samples were measured per test group, and the average value was taken as the elastic strength.
結果:
本発明の日持ち向上剤が添加された塩タラコは適度な弾力があり、冷凍変性による軟化が抑制されていた。結果を表4に示す。
result:
The salted octopus to which the shelf life improving agent of the present invention was added had an appropriate elasticity, and softening due to freezing denaturation was suppressed. The results are shown in Table 4.
塩タラコの離水率の測定
方法:
上記弾力性試験と同様に冷凍塩タラコを製造した。得られた冷凍塩タラコを室温で2時間解凍した後、約15度に傾斜させたステンレストレイ上に並べ、室温で24時間静置した。塩タラコの初期重量と静置後重量から下記計算式により離水率を算出した。
Method for measuring water separation rate of salt tarako <br/>
A frozen salted octopus was produced in the same manner as in the elasticity test. The obtained frozen salted octopus was thawed at room temperature for 2 hours, and then placed on a stainless steel tray inclined at about 15 degrees and allowed to stand at room temperature for 24 hours. The water separation rate was calculated from the initial weight of salt tarako and the weight after standing by the following formula.
離水量(g)=塩タラコの初期重量−塩タラコの静置後重量
離水率(%)=(離水量/塩タラコの初期重量)×100
Water separation amount (g) = initial weight of salted octopus−weight after standing of salted octopus (%) = (water separation amount / initial weight of salted octopus) × 100
結果:
本発明の日持ち向上剤が添加された塩タラコは比較例の塩タラコに比べ離水が抑制されていた。結果を表5に示す。
result:
The salted octopus to which the shelf life improving agent of the present invention was added had water separation suppressed as compared with the salted octopus of the comparative example. The results are shown in Table 5.
塩タラコの残粒率の測定
方法:
上記弾力性試験と同様に冷凍塩タラコを製造した。得られた冷凍塩タラコを室温で2時間解凍した後、塩タラコから卵粒を取り出した。次に取り出した卵粒をJIS30メッシュの篩上で水道水により5分間洗浄した後、篩ごとステンレストレイに載せ、5℃の冷蔵庫内で24時間水切りした。卵粒の初期重量と水切り後重量から残粒率を求めた。
Method for measuring the rate of residual grain of salt tarako <br/>
A frozen salted octopus was produced in the same manner as in the elasticity test. The obtained frozen salted octopus was thawed at room temperature for 2 hours, and then the eggs were taken out from the salted octopus. Next, the removed eggs were washed with tap water for 5 minutes on a JIS 30 mesh sieve, and then placed on a stainless steel tray together with the sieve, and drained in a refrigerator at 5 ° C. for 24 hours. The residual grain ratio was determined from the initial weight of the egg and the weight after draining.
残粒率(%)=(卵粒の水切り後重量/卵粒の初期重量)×100 Residual grain ratio (%) = (weight after draining egg grains / initial weight of egg grains) × 100
結果:
本発明の日持ち向上剤が添加された塩タラコは、冷凍変性が抑制されており、解凍後も卵粒が多く残粒していた。結果を表6に示す。
result:
The salted octopus to which the shelf life improving agent of the present invention was added had suppressed freezing and denaturation, and many egg grains remained after thawing. The results are shown in Table 6.
官能検査
方法:
上記弾力性試験と同様に製造した塩タラコを用いて、酸味について官能検査を実施した。官能検査は薬剤無添加の塩タラコを対照として10名のパネラーにより下記の評価基準で評価した。
Sensory test <br/> Method:
A sensory test was carried out for acidity using salt tarako produced in the same manner as in the elasticity test. The sensory test was evaluated according to the following evaluation criteria by 10 panelists, using salt tarako with no drug added as a control.
酸臭
○:殆ど酸味を感じない
△:僅かに酸味あり
×:酸味が強い
Acid odor ○: Almost no acidity Δ: Slightly acidic ×: Strong acidity
結果:
本発明の製剤を使用した塩タラコは、酸味が抑制され、無添加品と同等の品質を保持していた。結果を表7に示す。
result:
The salted octopus using the preparation of the present invention was suppressed in sourness and maintained the same quality as the additive-free product. The results are shown in Table 7.
実施例4および比較例4
核酸系液体調味料への溶解性試験
方法:
市販の核酸系液体調味料50gに対し、表8に示した製剤0.25gを添加して調味液を調製した。得られた調味液を室温で15時間静置し、性状の変化を肉眼で観察した。また、調味液の粘度を振動型粘度計(VM−100、山一電気株式会社製)を用いて測定した。
Example 4 and Comparative Example 4
Solubility test in nucleic acid liquid seasoning Method:
To 50 g of commercially available nucleic acid liquid seasoning, 0.25 g of the preparation shown in Table 8 was added to prepare a seasoning liquid. The obtained seasoning liquid was allowed to stand at room temperature for 15 hours, and changes in properties were observed with the naked eye. Moreover, the viscosity of the seasoning liquid was measured using a vibration type viscometer (VM-100, manufactured by Yamaichi Electric Co., Ltd.).
結果:
本発明の製剤を添加した調味液は15時間経過後も液状を保持していたが、比較例の調味液はゲル化していた。結果を表9に示す。
result:
Although the seasoning liquid to which the preparation of the present invention was added remained liquid even after 15 hours, the seasoning liquid of the comparative example was gelled. The results are shown in Table 9.
Claims (9)
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011155858A (en) * | 2010-01-29 | 2011-08-18 | Ueno Fine Chem Ind Ltd | Powdered preparation for food |
JP2012075387A (en) * | 2010-10-01 | 2012-04-19 | Hiroe Ogawa | Flavor improving and deterioration preventing agent for fresh meat for eating raw, method for improving flavor and preventing deterioration, and fresh meat containing the agent |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH08214849A (en) * | 1995-02-15 | 1996-08-27 | Nippon Shinyaku Co Ltd | Adipic acid formulation composition |
JP2002027951A (en) * | 2000-07-14 | 2002-01-29 | Suiken:Kk | Fish row product and method for producing the same |
JP2002330742A (en) * | 2001-03-08 | 2002-11-19 | Eisai Co Ltd | Food additive composition |
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Publication number | Priority date | Publication date | Assignee | Title |
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JPH08214849A (en) * | 1995-02-15 | 1996-08-27 | Nippon Shinyaku Co Ltd | Adipic acid formulation composition |
JP2002027951A (en) * | 2000-07-14 | 2002-01-29 | Suiken:Kk | Fish row product and method for producing the same |
JP2002330742A (en) * | 2001-03-08 | 2002-11-19 | Eisai Co Ltd | Food additive composition |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011155858A (en) * | 2010-01-29 | 2011-08-18 | Ueno Fine Chem Ind Ltd | Powdered preparation for food |
JP2012075387A (en) * | 2010-10-01 | 2012-04-19 | Hiroe Ogawa | Flavor improving and deterioration preventing agent for fresh meat for eating raw, method for improving flavor and preventing deterioration, and fresh meat containing the agent |
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