Coated preparation for food additive

Abstract

To provide a coated preparation for a food additive used in processed food products provided via a heating step, a shelf-life improver containing the coated preparation for the food additive, and a food material.SOLUTION: A coated preparation for a food additive characterized in that the coated preparation that covers a core material with a coating material mainly composed of hardened oil, where the core material is selected from the group consisting of organic acid salts, a mixture of organic acid salts and organic acids, and inorganic acid salts, and is composed of one or more types of acid particles that are solid under normal temperature and pressure, with a proportion of the core material included in the coated preparation being 20 to 75 wt.%, and an elution rate of the core material when the coated preparation is stirred in water at 25°C for 10 minutes being 25% or less, a shelf-life extender containing the coated preparation for the food additive, and a food material.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a coating preparation for food additives used in processed foods that are prepared through a heating process. The present invention also relates to a food shelf life extender and a food material containing the coating preparation for food additives. [Background technology]

[0002] BACKGROUND ART In the production of processed foods, powders of organic acid salts, inorganic acid salts, etc. have been used conventionally for the purpose of improving the shelf life of foods.

[0003] However, in the case of deep-fried foods such as fries, karaage, and tempura, which are obtained by coating ingredients with a batter made by dissolving wheat flour, starch, eggs, etc. in water and then frying them in oil, adding an organic acid salt such as sodium acetate directly to the batter reduces the viscosity of the batter, making it difficult to work with and reducing the volume of the coating, thereby reducing the value of the product.

[0004] Furthermore, in foods that use fermented dough, such as bread, adding an organic acid salt such as sodium acetate directly to the dough inhibits fermentation, resulting in problems such as a loss of product value, such as a decrease in volume after fermentation and poor elasticity after baking.

[0005] As one means for solving such problems, a formulation has been proposed in which oils and fats are adsorbed or coated onto an organic acid salt, thereby preventing direct contact between batter or fermented dough and acids.

[0006] Patent Document 1 proposes a method for producing a coated preparation by bringing a powder of an organic acid or an organic acid salt into contact with and colliding with a lipid powder having a melting point of 40° C. or higher.

[0007] However, this manufacturing method is a so-called dry coating method, and the resulting formulation has a high powder compressibility due to the uneven coating state of the particle surface, and the coating layer is brittle, resulting in a high dissolution rate. Therefore, even when such a coated formulation is used, it does not suppress the decrease in batter viscosity or the inhibition of fermentation of bread dough.

[0008] Patent Document 2 proposes a coated food additive preparation that can be obtained by mixing a powder of a food additive and a powder of a solid coating agent at a temperature below the melting point of the solid coating agent, heating the mixture to a temperature above the melting point of the solid coating agent but below the melting point of the food additive, and then cooling it to a temperature below the melting point of the solid coating agent.

[0009] However, this preparation requires long-term production under precise temperature control, which makes the process complicated and increases the production cost. Furthermore, like the dry coating method described above, this preparation also has the problem that the coating state is uneven, the powder has a high degree of compression, and the coating layer is brittle, so the core material is easily exposed by impact during transportation or during processing after addition to food, resulting in a high elution rate and affecting the physical properties of batter liquid and bread dough, which was not able to solve the problem.

[0010] There has been a demand for a coating preparation that does not affect the physical properties of food and does not require a complicated manufacturing process, and a food shelf life extender using said preparation. [Prior art documents] [Patent documents]

[0011] [Patent Document 1] Japanese Patent Application Publication No. 63-164863 [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-72308 Summary of the Invention [Problem to be solved by the invention]

[0012] An object of the present invention is to provide a coating preparation for food additives that has little effect on the physical properties of food, and a food shelf life extender containing said coating preparation. [Means for solving the problem]

[0013] As a result of extensive research, the present inventors have found that the elution rate of acids from the preparation before heating can be suppressed, thereby solving the above-mentioned problems, by using one or more types of acid particles that are solid at room temperature and normal pressure and are selected from the group consisting of organic acid salts, mixtures of organic acid salts and organic acids, and inorganic acid salts as the core material of the coated preparation in a specific ratio relative to a coating material containing hydrogenated oil as the main component, and thereby completing the present invention.

[0014] That is, the present invention provides a coated preparation in which a core material is coated with a coating material containing hydrogenated oil as a main component, the core material is one or more acid particles selected from the group consisting of organic acid salts, mixtures of organic acid salts and organic acids, and inorganic acid salts, which are solid at room temperature and normal pressure; The ratio of the core material contained in the coated preparation is 20 to 75% by weight, and When the coated preparation is stirred in water at 25°C for 10 minutes, the dissolution rate of the core material is 25% or less. A coating formulation for food additives is provided.

[0015] The present invention also provides a food shelf life extender and a food material, each containing the above-mentioned food additive coating preparation. [Brief explanation of the drawings]

[0016] [Figure 1] FIG. 1 shows the results of a test for suppressing fermentation inhibition in bread dough (Example 9 and Comparative Example 13). DETAILED DESCRIPTION OF THE INVENTION

[0017] The present invention will be described in detail below. In this specification, the term "coating material primarily composed of hydrogenated oil" refers to a coating material containing 80% by weight or more of hydrogenated oil based on the total weight of the coating material, and also includes coating materials that consist only of hydrogenated oil without any other components. In the present invention, it is preferable to use a coating material that contains 85% by weight or more of hydrogenated oil based on the total weight of the coating material.

[0018] The coating formulation for food additives of the present invention (hereinafter sometimes simply referred to as the coating formulation) uses one or more types of acid particles selected from the group consisting of organic acid salts, mixtures of organic acid salts and organic acids, and inorganic acid salts as a core material, which are solid at room temperature and normal pressure.

[0019] A solid at room temperature and normal pressure refers to a substance that is solid at 15 to 25°C and 1 atmosphere.

[0020] The organic acid salt used in the coated preparation of the present invention is not particularly limited as long as it is usable for food, but sodium, potassium, and calcium salts of acetic acid, propionic acid, glutamic acid, fumaric acid, succinic acid, tartaric acid, adipic acid, malic acid, citric acid, sorbic acid, and gluconic acid are preferred, and from the viewpoint of bacteriostatic effect, sodium acetate, sodium propionate, and potassium sorbate are more preferred, and sodium acetate is even more preferred. Sodium acetate may be sodium acetate anhydrous, sodium acetate hydrate, sodium diacetate, or a mixture of sodium diacetate and sodium acetate. Two or more of these organic acid salts may be used in combination.

[0021] The mixture of an organic acid salt and an organic acid is exemplified by a mixture of the above organic acid salt and an organic acid constituting the organic acid salt, and a mixture of sodium acetate and acetic acid is preferably used. The acetic acid used in the mixture of sodium acetate and acetic acid may be glacial acetic acid and / or brewed vinegar. It is known that when acetic acid, which is a liquid at room temperature and normal pressure, is mixed with sodium acetate in a molar ratio of 1 or more to acetic acid, a crystalline powder is obtained, and such a powder is preferably used as the acid particles of the present invention.

[0022] The inorganic acid salt used in the coated preparation of the present invention is not particularly limited as long as it is usable for food, but for example, sodium bicarbonate, sodium carbonate, sodium dihydrogen phosphate, and disodium hydrogen phosphate are preferred, with sodium bicarbonate being more preferred. Two or more of these inorganic acid salts may be used in combination.

[0023] The proportion of the core material used in the coated preparation of the present invention may be appropriately determined depending on the type and combination of the core material, but is, for example, 20 to 75% by weight, preferably 25 to 73% by weight, and more preferably 30 to 70% by weight, relative to the total amount of the coated preparation. If the proportion of the core material in the total amount of the coated preparation is less than 20% by weight, the shelf life improvement effect is likely to be insufficient, and the proportion of low-specific-gravity hydrogenated oil is increased, which tends to cause the core material to float when added to food such as batter, thereby reducing the workability of food production. Furthermore, if the proportion of the core material in the total amount of the coated preparation exceeds 75% by weight, the dissolution rate increases, which tends to deteriorate the physical properties of the food.

[0024] In the coated preparation of the present invention, the average particle size of the acid particles used in the core material is not particularly limited, but from the viewpoint of ease of availability and ease of handling, it is preferably 75 to 1350 μm, more preferably 100 to 1000 μm, and even more preferably 120 to 500 μm.

[0025] The coating material used in the coated preparation of the present invention, which is primarily composed of hydrogenated oil, preferably has a melting point of 50 to 70°C, more preferably 55 to 65°C, and even more preferably 57 to 63°C. If the melting point of the coating material exceeds 70°C, the temperature at which the coated preparation dissolves during the food manufacturing process also increases, and the acids do not disperse sufficiently in the food, making it difficult to achieve a stable shelf life. If the melting point of the coating material is less than 50°C, the coated preparation tends to easily solidify during storage or distribution.

[0026] Examples of hydrogenated oils that can be used in the coated preparation of the present invention include hydrogenated rapeseed oil, hyercin rapeseed oil, hydrogenated soybean oil, hydrogenated palm oil, hydrogenated beef tallow oil, hydrogenated lard oil, hydrogenated coconut oil, and hydrogenated herring oil. Among these, hydrogenated palm oil, hydrogenated rapeseed oil, and hydrogenated beef tallow oil are preferred because they are easily available, easily melted, and have excellent distribution stability. Two or more of these hydrogenated oils may be used in combination.

[0027] Depending on the purpose, the coating material used in the coated preparation of the present invention may further contain auxiliary ingredients such as lecithin, monoglycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, beeswax, carnauba wax, candelilla wax, rice wax, etc. When these auxiliary ingredients are contained, they are preferably contained in an amount of about 0.1 to 15% by weight based on the total weight of the coating material.

[0028] The coated preparation of the present invention is prepared by spraying a molten coating material onto a core material while fluidizing the core material. The method is not particularly limited as long as it can provide the desired physical properties, but a fluidized bed coating method is preferred. Examples of this fluidized bed coating method include the following. (1) A method in which molten hardened oil is continuously sprayed onto the core material suspended in a fluidized bed granulation coating device from above using, for example, a spray gun, and cooled as necessary. (2) A method in which molten hardened oil is dripped or sprayed onto a core material that is made to move in planetary motion by centrifugal force generated by the rotation of a rotor using an agitation granulation device, and then cooled as necessary. (3) A method in which molten hardened oil is continuously sprayed onto the core material, which is suspended and centrifugally rolled using a tumbling fluidized bed granulation coating device, from above or the side using a spray gun, and cooled as necessary. Among these, method (3) is particularly preferred.

[0029] In one preferred embodiment, the coated formulation of the present invention is prepared by the following steps: a) a step of heating and melting a hardened oil having a melting point of 50 to 70°C at a temperature equal to or higher than the melting point to obtain a coating material; b) spraying the coating material onto the fluidized core material while maintaining the temperature below the melting point of the oil or fat to coat it.

[0030] The above manufacturing method will now be described in more detail. First, in step a), hardened oil with a melting point of 50 to 70°C is heated and melted at a temperature above the melting point, for example, 75 to 95°C, to form a coating material.

[0031] Next, in step b), the coating material obtained in step a) is sprayed onto the acid particles fluidized in a fluidized bed. The temperature in the fluidized bed must be adjusted to a temperature below the melting point of the hydrogenated oil and at which the coating material solidifies after adhering to the acid particles, for example, to a temperature 3 to 30°C lower than the melting point of the coating material. The temperature in the fluidized bed is preferably 5 to 25°C lower than the melting point of the coating material, more preferably 10 to 20°C lower than the melting point. If the temperature in the fluidized bed is more than 30°C lower than the melting point of the coating material, the hydrogenated oil tends to solidify before adhering to the acid particles, resulting in insufficient coating. If the temperature is less than 3°C lower than the melting point of the coating material, the coated preparations tend to bond together, resulting in the formation of coarse particles.

[0032] In step b), a single-fluid nozzle or a two-fluid nozzle can be used as the nozzle for spraying, and the spray pressure used will vary depending on the temperature of the coating material used and the temperature in the fluidized bed, but for example, with a two-fluid nozzle, the spray pressure is preferably adjusted to 0.01 to 1 MPa, more preferably 0.05 to 0.5 MPa, and even more preferably 0.1 to 0.3 MPa. If the spray pressure is less than 0.01 MPa, the coated preparations tend to bond together, resulting in the formation of coarse particles, while if it exceeds 1 MPa, the hydrogenated oil will have difficulty adhering to the acid particles, resulting in insufficient coating.

[0033] The rotor rotation speed is adjusted to 10 to 1000 rpm, preferably 100 to 500 rpm, and more preferably 200 to 400 rpm. If the rotor rotation speed is less than 10 rpm, the coated preparations tend to bond together, resulting in the formation of coarse particles, while if it exceeds 1000 rpm, the hydrogenated oil will not be able to adhere to the acid particles, resulting in insufficient coating.

[0034] The coated preparation of the present invention has a core material elution rate of 25% or less, preferably 1 to 12%, and more preferably 2 to 10%, when stirred for 10 minutes in water at 25° C. If the core material elution rate exceeds 25%, the effect on the physical properties of food tends to increase, and the coating preparation is likely to cause a decrease in viscosity when added to batter or inhibit fermentation when added to bread dough.

[0035] The dissolution rate of the core material when the coated preparation of the present invention is stirred in water at 25° C. for 10 minutes is a value measured by the following method.

[0036] (Measurement of dissolution rate) 0.1 g of the coating preparation is added to 30 ml of deionized water and dissolved at 80° C., then cooled to 25° C. After cooling, the solution is analyzed by HPLC, and the content is determined from the area of ​​the core material, which is taken as the total amount of core material per coating preparation. Next, 1 g of sodium lauryl sulfate is dissolved in 500 ml of ion-exchanged water, and 1 g of the coated preparation is added while stirring with a three-blade propeller at 25°C and 400 rpm for 10 minutes. After stirring, the suspension is filtered through filter paper, and the filtrate is analyzed by HPLC to determine the content from the area of ​​the core material, which is taken as the amount of core material eluted per coated preparation. Using the values ​​of the total amount of core material and the amount of core material dissolved, the dissolution rate is calculated using the following formula. Dissolution rate (%) = (amount of core material dissolved per 1 g of coated preparation) / (total amount of core material per 1 g of coated preparation) × 100

[0037] (HPLC conditions) HPLC: (Prominence, manufactured by Shimadzu Corporation) Column: Shiseido CAPCELL PAK (5 μm 4.6Φ × 250 mm) Column temperature: 40℃ Detection: UV 210 nm Flow rate: 1.0ml / min Injection volume: 20μl Eluent: 1 mM sodium 1-octanesulfonate / pH 2.1 phosphate However, in the case of sorbate, the following conditions are used. Column: YMC PACK ODS-A Detection: UV230nm Eluent: 1% acetic acid aqueous solution:methanol:acetonitrile = 7:2:1 (volume)

[0038] The degree of compression of the coated preparation of the present invention is preferably 15% or less, more preferably 1 to 13%, and even more preferably 2 to 10%. If the degree of compression exceeds 15%, the coating layer of the coated preparation tends to adhere poorly and become more prone to scattering. The degree of compression in the present invention means a value calculated by the following calculation formula. Compressibility (%) = [Packed bulk density (g / cm 3 ) - Loose bulk density (g / cm 3 )] / packed bulk density (g / cm 3 ) x 100

[0039] The loose bulk density and packed bulk density used to calculate the above compression degree are: loose bulk density 0.50 to 0.85 g / cm 3 , packed bulk density is 0.55~0.90g / cm 3 The loose bulk density is preferably 0.60 to 0.83 g / cm 3 , packed bulk density is 0.65~0.88g / cm 3 More preferably, the loose bulk density is 0.65 to 0.80 g / cm 3 , packed bulk density is 0.70~0.85g / cm 3 It is more preferable that:

[0040] The angle of repose of the coated preparation of the present invention is preferably 30 to 50°, more preferably 32 to 48°, and even more preferably 35 to 45°. If the angle of repose is less than 30°, the coated preparation tends to be more prone to scattering. If it exceeds 50°, the fluidity decreases, making the preparation less easy to handle.

[0041] The degree of dispersion of the coated preparation of the present invention is preferably 1 to 20%, more preferably 2 to 15%, and even more preferably 3 to 12%. If the degree of dispersion is less than 1%, the fluidity of the coated preparation tends to be poor, and if it exceeds 20%, the scattering of the coated preparation tends to be increased.

[0042] The angle of repose, loose bulk density, packed bulk density and dispersibility are values ​​measured using a powder tester (PT-X, manufactured by Hosokawa Micron Corporation).

[0043] The coated preparation of the present invention is preferably prepared so that the average particle size is 200 to 1500 μm, more preferably 250 to 1200 μm, and even more preferably 300 to 800 μm. If the average particle size of the coated preparation is less than 200 μm, lumps are likely to form when added to foods such as batter, and if it exceeds 1500 μm, the preparation is likely to precipitate or be unevenly distributed when added to foods, and in either case, the physical properties and shelf life of the food after production may be insufficient.

[0044] The average particle size in the present invention refers to the value at cumulative 50% (D50) measured by a dry method using a laser diffraction particle size distribution analyzer (Mastersizer (registered trademark) 3000, manufactured by Malvern Instruments). However, for particles with an average particle size exceeding 1000 μm, the value measured by a sieving method is used.

[0045] The coated preparation of the present invention can be used as a shelf life extender for food, and may be blended with known powdered food additive ingredients within a range that does not affect the taste or flavor of the food.

[0046] Food additive ingredients that can be added are not particularly limited, but examples include organic acids, inorganic acids, fatty acids, fatty acid esters, basic proteins / peptides, amino acids, etc. Two or more of these food additive ingredients may be added.

[0047] Preferred organic acids that can be incorporated into the food shelf life extender of the present invention include fumaric acid, succinic acid, tartaric acid, adipic acid, malic acid, citric acid, and sorbic acid, and more preferably, particles of these organic acids coated with a coating material containing hydrogenated oil as the main component (sometimes referred to as coated fumaric acid, coated succinic acid, coated tartaric acid, coated adipic acid, coated malic acid, coated citric acid, and coated sorbic acid, respectively). Among these, coated fumaric acid, coated succinic acid, coated citric acid, and coated sorbic acid are preferred from the standpoint of pH adjusting effect and influence on the taste quality of food, and coated fumaric acid and coated sorbic acid are even more preferred. Two or more of these organic acids may be incorporated.

[0048] Inorganic acids that can be incorporated into the food shelf life extender of the present invention include phosphoric acid. Fatty acids include fatty acids having 6 to 18 carbon atoms, such as caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, and stearic acid. Fatty acid esters include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters. Basic proteins and peptides include protamine, lysozyme, ε-polylysine, chitosan, pectin hydrolysates, and nisin. Amino acids include glycine and alanine. Two or more of these components may be incorporated.

[0049] The proportion of food additive ingredients that can be blended in the food shelf life extender of the present invention is preferably 0.1 to 500 parts by weight, more preferably 1 to 300 parts by weight, and even more preferably 5 to 100 parts by weight, per 100 parts by weight of the coated preparation.

[0050] The food additive ingredients that can be incorporated into the food shelf life extender of the present invention preferably have an average particle size of 100 to 1500 μm, more preferably 150 to 1000 μm, and even more preferably 200 to 800 μm. If the average particle size is less than 100 μm or more than 1500 μm, segregation tends to occur during storage or transportation.

[0051] The food shelf life extender of the present invention may further contain other powder components depending on the purpose. Examples of powder components that can be added include excipients such as starch and dextrin, and anti-caking agents such as tricalcium phosphate, fine silicon dioxide, pullulan, calcium lactate, and calcium carbonate.

[0052] The food shelf life extender of the present invention is added to a food obtained through processing including a heating step before the heating step, and is used to extend the shelf life of the food after the heating step. The amount added to the food may be adjusted appropriately to obtain the desired shelf life and taste, since the effect on the preservative effect and taste quality obtained varies depending on the type and state of the food. The amount added may also be determined based on the final addition amount of each component other than the coating material when a conventionally known shelf life extender is blended.

[0053] Methods of adding to foods include, for example, adding to batter when adding to fried foods, adding to coating materials such as breadcrumbs, adding to dusting powder, and adding directly to ingredients, and two or more methods may be combined.

[0054] A preferred embodiment of the food shelf life extender of the present invention when added to fried foods is a method in which the food shelf life extender of the present invention is added in an amount of approximately 0.2 to 2% by weight, preferably 0.3 to 1.5% by weight, based on the total amount of batter. Another preferred embodiment is a method in which the food shelf life extender of the present invention is added in an amount of approximately 0.3 to 2% by weight, preferably 0.5 to 1.5% by weight, based on the total amount of coating material such as breadcrumbs. Another preferred embodiment is a method in which the food shelf life extender of the present invention is added in an amount of approximately 10 to 30% by weight, preferably 15 to 25% by weight, based on the total amount of dusting flour. Yet another preferred embodiment is a method in which the food shelf life extender of the present invention is added in an amount of approximately 0.2 to 2% by weight, preferably 0.3 to 1% by weight, based on the total amount of ingredients.

[0055] In this specification and claims, batter refers to a coating liquid that coats the surface of ingredients in deep-fried foods to form a coating, and is made by dissolving ingredients such as wheat flour, potato starch, starch, cornstarch, soy protein, eggs, dairy products, etc. in water.

[0056] The food shelf life extender of the present invention can be added to other foods, for example, by kneading it into a sponge dough and / or a dough mixture when bread is produced using a sponge dough method. It is preferable to add it to the dough mixture when using a typical 30-70% sponge dough method or a liquid dough method, but it is preferable to knead it into the dough together with powdered ingredients such as wheat flour when using a 100% sponge dough method or a direct dough method. Other methods include, but are not limited to, making a dough mixture from wheat flour and water, letting it rest for a certain period of time, and then adding and kneading it with the remaining ingredients. Examples of methods for producing confectioneries include the sugar batter method, the flour batter method, the all-in-mix method, the co-mixing method, and the separate mixing method. In these methods, kneading it into the dough together with the powdered ingredients is preferred.

[0057] The food shelf life extender of the present invention can be applied to any processed food that involves a heating step, and can be suitably used for, for example, wheat flour processed products including deep-fried foods such as croquettes, minced meat cutlets, pork cutlets, fried chicken, fried chicken, tempura, kakiage (mixed vegetable and vegetable fritters), fried fish, fried shrimp, satsumaage (fried fish cakes), and chicken nuggets; breads such as white bread, butter rolls, soft rolls, hard rolls, semi-hard rolls, French bread, English muffins, hamburger buns, sweet rolls, pastries, and Danish; and Japanese and Western sweets such as pies, choux pastries, donuts, butter cakes, sponge cakes, chiffon cakes, cookies, hard biscuits, waffles, scones, steamed bread, dorayaki (Japanese pancakes), and castella cakes.

[0058] The present invention also provides a food material containing the food shelf life extender of the present invention. Examples of food materials include premixed flours containing the food additive coating formulation and grain flour or bread crumbs. Examples of premixed flours include premixed flours for breads, cakes, and pizzas, as well as premixed flours for cooking, such as premixes for batters and coatings. In addition to grain flour or bread crumbs, premixed flours can also contain, as appropriate, sugars, oils and fats, skim milk powder, egg powder, leavening agents, salt, flavorings, and the like, but are not limited to these. The premixed flours of the present invention can be produced by adding the food additive coating formulation of the present invention to a conventional premixed flour, or by adding the food additive coating formulation of the present invention or the shelf life extender of the present invention to a conventional premixed flour.

[0059] The present invention further provides a frozen premix dough comprising the food additive coating formulation of the present invention, grain flour, and fats and oils. Examples of frozen premix dough of the present invention include bread, cake, pizza, and pie dough. The frozen premix dough of the present invention can be produced by adding the food additive coating formulation or shelf life extender of the present invention to the ingredients of a conventionally known frozen dough, or by adding the food additive coating formulation or shelf life extender of the present invention in place of the shelf life extender added to a conventionally known frozen premix dough.

[0060] The present invention will be further explained below with reference to examples, but the present invention is not limited to these examples in any way. [Example]

[0061] Examples 1 to 4 and Comparative Examples 1 to 4 Preparation of coating formulations for food additives Coated preparations A to H were prepared in the proportions shown in Tables 1 and 2. The following materials were used to prepare each coated preparation. The average particle size was measured by the dry method using a laser diffraction particle size distribution analyzer (Mastersizer (registered trademark) 3000, manufactured by Malvern Instruments), and the value at cumulative 50% (D50) is shown in Tables 1 and 2. However, for those with an average particle size exceeding 1000 μm, the value measured by the sieving method is shown.

[0062] Sodium acetate (anhydrous) (manufactured by Air Water Performance Chemicals Inc.) A mixture of anhydrous sodium acetate and glacial acetic acid: Powdered acetic acid (Mitsubishi Chemical Corporation) Potassium sorbate granules (Celanese Production Germany GmbH & Co. KG) Sodium bicarbonate (AGC Corporation) Hardened palm oil (melting point: 58°C, manufactured by Yokozeki Oil & Fat Industries Co., Ltd.)

[0063] Acid particles were charged into a fluidized bed coating apparatus (FD-MP-01, manufactured by Powrex Corporation), and a coating material consisting of hardened palm oil heated and melted at 90°C was supplied at a rate of 25 g / min under conditions of a spray pressure of 0.2 MPa, a discharge pressure of 0.2 MPa, a discharge time / interval of 0.3 s / 4 s, and a rotor rotation speed of 300-400 rpm. The coating material was then cooled at an inlet air temperature of 45-49°C, yielding coated formulations A to G (Examples 1-4, Comparative Examples 1-2).

[0064] The acid particles were charged into a 5L vertical kneader (5NDM-Qr, manufactured by Shinagawa Kogyosho Co., Ltd.), and a coating material consisting of hardened palm oil pulverized to an average particle size of 36.2 μm using a pin mill (Coloplex 160Z, manufactured by Hosokawa Micron Corporation) was mixed with the coating material at a jacket temperature of 55°C for 35 minutes. Next, the mixture was cooled to 40°C with stirring for 60 minutes while decreasing the temperature at a rate of 0.5°C / min, to obtain coated preparation H (Comparative Example 3).

[0065] Acid particles were charged into a 5L vertical kneader (5NDM-Qr, manufactured by Shinagawa Kogyosho Co., Ltd.), and a coating material consisting of hardened palm oil pulverized to an average particle size of 36.2 μm using a pin mill (Coloplex 160Z, manufactured by Hosokawa Micron Corporation) was charged, and premixed at 25 ° C, a temperature at which none of the powders would dissolve. This mixture was heated from 25 ° C to 75 ° C at a heating rate of 0.5 ° C / min for 100 minutes while stirring at 40 rpm. Next, as the first cooling step, the mixture was cooled to 50 ° C at a cooling rate of 10 ° C / h while stirring at 40 rpm for 2.5 hours. As the second cooling step, the mixture was cooled to 30 ° C at a cooling rate of 4 ° C / h while stirring at 40 rpm for 5 hours, to obtain coated formulation I (Comparative Example 4).

[0066] Measurement of angle of repose, loose bulk density, packed bulk density and dispersibility Measurements were performed using a powder tester (PT-X, manufactured by Hosokawa Micron Corporation). The angle of repose was measured using a 1000 μm mesh sieve with a vibration time of 180 seconds. The loose bulk density was determined by feeding the sample from directly above into a stationary 100 mL cylindrical container using a 1000 μm mesh sieve with an amplitude of 1.5 mm and an operating time of 30 seconds. The excess sample was leveled off and the contents were precisely weighed. The packed bulk density was measured as the specific gravity after 180 tappings with a stroke width of 18 mm. The degree of dispersion was evaluated by dropping 10 g of powder from a specified height and measuring the amount of powder remaining on a watch glass placed below. The results are shown in Tables 1 and 2.

[0067] Dissolution rate measurement 0.1 g of the coated preparation was added to 30 ml of deionized water and dissolved at 80° C., and then cooled to 25° C. After cooling, the solution was analyzed by HPLC, and the content was determined from the area of ​​the core material, which was taken as the total amount of core material per coated preparation. Next, 1 g of sodium lauryl sulfate was dissolved in 500 ml of ion-exchanged water, and 1 g of the coated preparation was added while stirring with a three-blade propeller at 25°C and 400 rpm, followed by stirring for 10 minutes. After stirring, the suspension was filtered through filter paper, and the filtrate was analyzed by HPLC to determine the content from the area of ​​the core material, which was defined as the amount of core material eluted per coated preparation. The elution rate was calculated using the total amount of core material and the eluted amount according to the following formula. The results are shown in Tables 1 and 2. Dissolution rate (%) = (amount of core material dissolved per 1 g of coated preparation) / (total amount of core material per 1 g of coated preparation) × 100

[0068] (HPLC conditions) HPLC: (Prominence, manufactured by Shimadzu Corporation) Column: Shiseido CAPCELL PAK (5 μm 4.6Φ × 250 mm) Column temperature: 40℃ Detection: UV 210 nm Flow rate: 1.0ml / min Injection volume: 20μl Eluent: 1 mM sodium 1-octanesulfonate / pH 2.1 phosphate However, in the case of sorbate, the following conditions are used. Column: YMC PACK ODS-A Detection: UV230nm Eluent: 1% acetic acid aqueous solution:methanol:acetonitrile = 7:2:1 (volume)

[0069] It was confirmed that the coated food additive preparations A to D of the present invention suppressed the elution of the core material.

[0070] [Table 1]

[0071] [Table 2]

[0072] Examples 5 to 8 and Comparative Examples 5 to 12 Batter viscosity reduction prevention test 50 g of soft flour (manufactured by Nisshin Seifun Welna Co., Ltd.), 150 g of cooled water, and the core material or coated formulations A to H shown in Tables 1 and 2 were mixed in a 500 ml stainless steel cup so that the core material was 3 wt %. Next, the batter was prepared by mixing for 1 minute at 10,000 rpm using a hand blender (Bammix M133, manufactured by ESGE). The resulting batter was transferred to a cylindrical aluminum container (inner diameter 36 mm, height 67 mm), and the viscosity was measured after 10 minutes using an RVA Super3 (manufactured by Newport Scientific Pty., Ltd.) at a temperature of 10°C and a paddle rotation speed of 100 rpm. The degree of viscosity reduction was evaluated as the difference (cP) between the viscosity (cP) of the batter without the formulation added and the viscosity (cP) of the batter with the formulation added. A viscosity reduction of 0 (cP) was recorded for cases where the viscosity did not decrease. The viscosity reduction rate was calculated using the following formula: The results are shown in Tables 3 to 5. Batter viscosity reduction rate (%) = [Batter X viscosity (cP) - Batter Y viscosity (cP)] / [Batter X viscosity (cP)] x 100 Batter X: Batter made only with plain flour and cooled water (no additives) Batter Y: Batter with added preparation or core material A viscosity reduction rate of less than 15% was determined to be effective in inhibiting viscosity reduction.

[0073] [Table 3] If the viscosity did not decrease, the viscosity decrease was recorded as 0 (cP).

[0074] [Table 4]

[0075] [Table 5]

[0076] It was confirmed that the coating preparations A to D for food additives of the present invention suppressed the decrease in viscosity of the batter liquid. On the other hand, the coating preparations E and F produced with a core material ratio different from that of the method of the present invention, and the coating preparations G and H produced by a coating method different from that of the present invention, did not have a sufficient effect of suppressing the decrease in viscosity of the batter liquid. The amount of core acid particles and the amount of hardened oil contained in the coating preparation added to the batter liquid of the examples produced using the food additive coating preparation of the present invention are amounts that have been confirmed in advance to impart a sufficient shelf life improvement effect after oil adjustment to fried foods cooked with the resulting batter liquid, and to have no effect on the taste quality after cooking.

[0077] Example 9 and Comparative Example 13 Bread dough fermentation inhibition test The coated formulation A prepared in the above example was added to the raw materials shown in Table 6 at 0.71 wt% (0.5 wt% as sodium acetate) based on the powder material, and mixed using a home bakery (SD-BMT2000, manufactured by Panasonic Corporation) to produce bread dough.

[0078] In addition, bread dough was produced in the same manner except that coated formulation A was changed to uncoated sodium acetate A. Note that bread dough produced without adding sodium acetate A served as a control.

[0079] 70 g of the resulting bread dough was placed in a 200 ml tall beaker (60 mm diameter, 115 mm height) and subjected to primary fermentation in a thermo-hygrostat set at 27°C and 75% humidity. Primary fermentation was carried out for 90 minutes, with the dough height measured every 15 minutes. The results are shown in Table 7. The state of the bread dough after 90 minutes is shown in Figure 1.

[0080] [Table 6]

[0081] [Table 7]

[0082] The bread dough produced using the coated formulation A of the present invention expanded to the same height as the control (control) without sodium acetate A, and no inhibition of fermentation was confirmed. On the other hand, the bread dough containing uncoated sodium acetate A expanded less, and fermentation was inhibited.

[0083] Example 10 and Comparative Example 14 Bread elasticity measurement test The dough obtained by the above manufacturing method was subjected to primary fermentation, degassing, secondary fermentation (temperature 38°C, humidity 85%, 1 hour), and baking (home bakery settings) to produce bread. The resulting bread was allowed to cool at room temperature of approximately 20°C for 1 hour, then placed in a zipper bag and left to stand in an incubator at 25°C for a specified period of time before being subjected to the following tests.

[0084] In addition, white bread was produced in the same manner except that coated preparation A was changed to uncoated sodium acetate A. Note that white bread produced without adding sodium acetate served as a control.

[0085] Bread slices on the first and third days after production were sliced ​​to a thickness of 2 cm, the crusts removed, and the crumb cut in half to obtain a 6 cm x 4 cm x 2 cm thick sample piece. This slice was used as the test sample, and the maximum load (g) was measured using a rheometer (CR-500DX, manufactured by Sun Scientific Co., Ltd.) at measurement mode "20," with the plunger set to a "2 cm diameter disc" and a test stand speed of 0.5 mm / min, when the sample was pushed down approximately 1 cm in the thickness direction. A total of six samples were measured, and the average value of the four samples, excluding the maximum and minimum values, was calculated. The results are shown in Table 8.

[0086] [Table 8]

[0087] The bread containing the coated preparation A of the present invention had elasticity equivalent to that of the control due to the suppression of fermentation inhibition, whereas the bread containing uncoated sodium acetate A had inferior elasticity due to the influence of fermentation inhibition. The amount of core acid particles and the amount of hardened oil contained in the coating formulation added to the bread dough in the examples produced using the food additive coating formulation of the present invention were confirmed in advance to provide sufficient shelf life improvement effects in the bread after baking and to have no effect on the taste quality after cooking.

[0088] Examples 11 to 14 Preparation of shelf life extenders for food Shelf life extenders for food were prepared by mixing the coated preparations A and B produced in the above examples with commercially available food additive ingredients in the proportions shown in Table 9. The following materials were used to prepare each shelf life extender.

[0089] Coated fumaric acid (FL-60, manufactured by Ueno Food Techno Co., Ltd.) Coated sorbic acid (SR-K, manufactured by Ueno Food Techno Co., Ltd.) Glycine (Showa Denko K.K.) Sucrose fatty acid ester (Ryoto Sugar Ester P-1670, manufactured by Mitsubishi Chemical Corporation) Dextrin (Pinex #100, manufactured by Matsutani Chemical Industry Co., Ltd.)

[0090] [Table 9]

Claims

1. A coated preparation in which a core material is coated with a coating material mainly composed of hardened oil, the core material is one or more kinds of acid particles selected from the group consisting of organic acid salts, mixtures of organic acid salts and organic acids, and inorganic acid salts, which are solid at room temperature and normal pressure; The ratio of the core material contained in the coated preparation is 20 to 75% by weight, and When the coated preparation is stirred in water at 25° C. for 10 minutes, the dissolution rate of the core material is 25% or less. Food additive coating preparation.

2. The coating preparation for food additive use according to claim 1, wherein the compressibility represented by the following formula is 15% or less. Compressibility (%) = [Packed bulk density (g / cm ３ ) - loose bulk density (g / cm ３ ) / packed bulk density (g / cm ３ ) x 100

3. The coating preparation for food additive use according to claim 1, which has an angle of repose of 30 to 50°.

4. The food additive coating preparation according to claim 1, having a degree of dispersion of 1 to 20%.

5. 2. The coating preparation for food additive use according to claim 1, wherein the hardened oil is at least one selected from the group consisting of hardened palm oil, hardened rapeseed oil and hardened beef tallow oil, each having a melting point of 50 to 70°C.

6. The food additive coating preparation according to claim 1, wherein the average particle size is 200 to 1500 μm.

7. 2. The coating preparation for food additives according to claim 1, wherein the organic acid salt is at least one selected from the group consisting of sodium salts, potassium salts and calcium salts of acetic acid, propionic acid, glutamic acid, fumaric acid, succinic acid, tartaric acid, adipic acid, malic acid, citric acid, sorbic acid and gluconic acid.

8. 2. The coating preparation for food additive use according to claim 1, wherein the mixture of an organic acid salt and an organic acid is a mixture of an acetate and an acetic acid.

9. 2. The coating preparation for food additive use according to claim 1, wherein the inorganic acid salt is at least one selected from the group consisting of sodium hydrogen carbonate, sodium carbonate, sodium dihydrogen phosphate and disodium hydrogen phosphate.

10. A food shelf life enhancer preparation comprising the food additive coating preparation according to any one of claims 1 to 9.

11. A premixed flour comprising the food additive coating formulation according to any one of claims 1 to 9 and grain flour or bread crumbs.

12. A premix dough comprising the food additive coating formulation according to any one of claims 1 to 9, grain flour and fats and oils, and which is frozen.

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