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Food anti deterioration agent, its manufacturing method and food containing said anti deterioration agent

An anti-deteriorating agent and food technology, which is applied in food preparation, food preservation, food science and other directions, can solve the problems of fluctuation in preservation effect, fluctuation in preservation effect, complicated manufacturing process, etc., and achieve high preservation effect and quality and preservation stability. The effect of improving and improving the flavor quality

Active Publication Date: 2007-11-07
小川博卫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these polyglyceryl fatty acid ester-containing food preservatives have problems in that the preservation effect fluctuates, the aftertaste remains astringent or sharp, or the dust of the preparation is generated, or the problem of solidification
In particular, the manufacturing process of Patent Document 6 is complicated and is a method of experimental manufacturing, which is not a practical method.
Moreover, the prepared product is consolidated into a block and cannot be used, or there is a large fluctuation in the preservation effect because it is not hydrophilic and difficult to disperse.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Preparation of food anti-deterioration agent (preparation) (parts represent parts by weight)

[0043] (A) Add 70 parts of anhydrous sodium acetate to the blender, add 20 parts of salad oil and 10 parts of diglycerin monomyristate under stirring and heat (60 ° C ~ 80 ° C) to melt the melt, and continue to stir until it melts The material was completely adsorbed on anhydrous sodium acetate. The prepared preparation is referred to as (A).

[0044] (B) Add 80 parts of anhydrous sodium acetate into the mixer. Add 15 parts of salad oil and 5 parts of diglycerol monomyristate and heat (60°C to 80°C) molten melt under stirring, and continue stirring until the melt is completely adsorbed on anhydrous sodium acetate. The prepared preparation is referred to as (B).

[0045] (C) Add 80 parts of anhydrous sodium acetate to the blender, add 14 parts of brewed wine, 3 parts of palm oil, and 3 parts of diglycerol monomyristate to heat (60-80°C) and melt the melt, and continue stirri...

Embodiment 2

[0058] 1% of agent (H) of Example 1 and agent (K) of Comparative Example 1 prepared as shown in Table 1 below were added to the hamburg steak raw material, and hamburg steak was produced by a conventional method. The (H) additive of Example 1 is (1), and the additive of [Comparative Example 1] is (2). After cooling, the flavors were compared by 10 skilled panelists.

[0059] (H) of Example 1

％

Adjusted product of Comparative Example 1

％

(B) 20% of Example 1

Anhydrous sodium acetate

salad oil

diglyceryl monomyristate

16

3

1

(K) 20% of Comparative Example 1

Anhydrous sodium acetate

diglyceryl monomyristate

19

1

Anhydrous sodium acetate

48

45

sodium fumarate

10

10

DR-alanine

4

Erythritol

18

corn starch

25

[0060] hamburger steak ingredients

[0061] 400 servings of ...

Embodiment 3

[0073] To 80 parts of anhydrous sodium acetate that has been added to the mixer, add 15 parts relative to salad oil

[0074] Add 5 parts of diglyceryl monocaprylate, tetraglycerol monocaprylate, hexaglycerol monolaurate, and decaglycerol monomyristate to 5 parts of mixed oil while heating to 60-80°C, and make them mix and absorb. Made into powder.

[0075] 0.8% of eight formulations of formulations 1 to 4 of the present invention and formulations 1 to 4 of comparative example 2 shown in Table 3 were added to hamburg steak with the following raw material composition, and the flavors were compared by tasters.

[0076] As a result, preparations 1 to 4 of Comparative Example 2 were clearly felt to have an astringent and spicy taste. of the present invention

[0077] The hamburger steak basically did not have these sensations, and the aftertaste only slightly remained astringent, and 10:0 people said that the present invention was good.

[0078] In addition, in the storage test,...

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PUM

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Abstract

Provided is a deterioration-preventing agent for a food, capable of improving preservability of the food and capable of preventing deterioration of quality and flavor of the food, to provide a method for producing the same, and to provide the food containing the same. This powdery deterioration-preventing agent for the food is produced by adding fats and oils and a glycerol fatty acid ester and / or a polyglycerol fatty acid ester in molten states to powdery sodium acetate with stirring, so as to make the acetate adsorb the added materials, and then, if necessary, adding acids or a salt thereof, an amino acid, or saccharides thereto in the above process, and further mixing them.

Description

[technical field] [0001] The present invention relates to an excellent anti-deterioration agent for food that improves food preservation and prevents deterioration of quality and flavor, and food containing the anti-deterioration agent for food. It also relates to washing that eliminates bacteria, degreases, and deodorizes food to improve flavor quality. [technical background] [0002] In the past, many proposals have been made for food preservatives and anti-quality and flavor reducing agents. As a food preservative or a preservation method, for example, a method in which polyglyceryl fatty acid ester and glycine organic acid (salt) are used in combination (Patent Document 1), a method in which diglycerin fatty acid ester is used in combination with edible oils and fats (Patent Documents 2 and 3) are known. ), the method of using diglycerin fatty acid ester in combination with acetic acid and sodium acetate (patent document 4), the method of using diglycerin fatty acid este...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/03A23L3/3508A23L3/3517A23L3/3526A23L3/3562A23L29/00
Inventor 小川博卫小川明宏
Owner 小川博卫