Food-grade powdered bacteriostatic agent composition

Abstract

This invention provides a food-grade powder bacteriostatic agent composition that has bacteriostatic effects and excellent storage stability. [Solution] A food-grade powder bacteriostatic agent composition containing powdered brewed vinegar and an anti-caking agent, The powdered brewed vinegar is a food-grade powdered bacteriostatic agent composition containing powdered brewed vinegar A with an acidity of 10-20% and powdered brewed vinegar B with an acidity of 70-80%, wherein the pH of a 1% by weight aqueous solution prepared is 4.50-5.99, the acidity is 50-75%, and the compressibility, as calculated by the following formula, is 10-18%: Compression (%) = [Bulk density (g / cm³)] 3 )-Loose bulk density (g / cm³) 3 )] / Bulk density (g / cm³) 3 ) × 100.

Description

[Technical Field]

[0001] This invention relates to a food-grade powder bacteriostatic agent composition that has a bacteriostatic effect and excellent storage stability. [Background technology]

[0002] Brewed vinegars, such as grain vinegar made from rice and wheat, and fruit vinegar made from fruits like grapes and apples, have traditionally been used to flavor a variety of foods. Because brewed vinegar's main component is acetic acid, it has also been used to improve the shelf life of food by utilizing the bacteriostatic effect of acetic acid. However, brewed vinegar is strongly acidic and contains little to no components of sweetness, saltiness, or umami, so its use as a seasoning has been limited to certain foods. Therefore, the use of processed vinegars (seasoned vinegars), which are brewed vinegars to which seasonings such as sugar, salt, and soy sauce have been added, is expanding.

[0003] However, processed vinegars tend to develop sediment during storage and are not suitable for long-term storage. Processed vinegars that develop sediment lose their product value due to deterioration in taste and changes in appearance. In addition, vinegars whose pH has been adjusted to suppress the acidity of brewed vinegars are prone to microbial growth, which can lead to spoilage.

[0004] Patent Document 1 describes a method for producing seasoned vinegar in which crystalline seasonings such as sugar and salt are mixed with vinegar, bubbles are generated in the mixture, and then the mixture is filtered to suppress the formation of sediment. However, obtaining this seasoned vinegar requires operations such as stirring while blowing in air, and it is not a method that can be easily produced.

[0005] Patent Document 2 proposes a food flavor and quality improver containing brewed vinegar, sodium acetate, and at least one salt selected from fumaric acid salt, tartaric acid salt, and phosphate acid salt. However, as mentioned above, this preparation substantially lacks components such as sweetness, saltiness, and umami, which limits its range of use as a seasoning.

[0006] Patent Document 3 describes a method for producing food in which an aqueous phase containing vinegar or acetic acid is emulsified with an oil phase so that the acetic acid concentration is 0.5 to 5.0% by weight, and an organic acid salt selected from citrate, tartrate, lactate, and malate is added at the time of use to neutralize the pH to 5 to 7. However, similar to the above, it does not contain any seasoning ingredients other than vinegar, and it is necessary to neutralize the pH separately by adding an organic acid salt at the time of use, so the handling during food production was not good.

[0007] Therefore, there is a need for a bacteriostatic composition that has a wide range of applications in food, suppresses acidity, is easy to handle during food manufacturing, and also has excellent storage stability for the composition itself. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 58-175467 [Patent Document 2] Japanese Patent Application Publication No. 8-256702 [Patent Document 3] Japanese Patent Application Publication No. 9-98728 [Overview of the project] [Problems that the invention aims to solve]

[0009] The object of the present invention is to provide a food-grade powder bacteriostatic agent composition that simultaneously satisfies the requirements of improving the flavor and shelf life of food without impairing the flavor of the food, offers excellent handling during food production, and exhibits excellent storage stability of the composition itself. [Means for solving the problem]

[0010] As a result of diligent research, the inventors of the present invention discovered that by using powdered brewed vinegar and an anti-caking agent to adjust the pH to a specific range, improvements in the flavor and shelf life of food, improved handling during food production, and storage stability of the composition itself can be achieved simultaneously, thus completing the present invention.

[0011] In other words, the present invention provides a food-grade powdered bacteriostatic agent composition containing powdered brewed vinegar and an anti-caking agent, wherein the powdered brewed vinegar contains powdered brewed vinegar A having an acidity of 10-20% and powdered brewed vinegar B having an acidity of 70-80%, and the pH of a 1% by weight aqueous solution prepared is 4.50-5.99, the acidity is 50-75%, and the compressibility, expressed by the following formula, is 10-18%. Compression (%) = [Bulk density (g / cm³)] 3 )-Loose bulk density (g / cm³) 3 )] / Bulk density (g / cm³) 3 ) × 100. [Modes for carrying out the invention]

[0012] The present invention will be described in detail below. The powdered brewed vinegar used in the food-grade powdered bacteriostatic agent composition of the present invention is exemplified by a product obtained by distilling brewed vinegar produced through a brewing process to concentrate it to a high acidity, and then spraying it onto a powder base material and mixing it uniformly. Dextrin is an example of a powder base material. Commercially available powdered brewed vinegar can also be used.

[0013] The food-grade powder bacteriostatic agent composition of the present invention uses at least two types of powdered brewed vinegar A and B described below.

[0014] The acidity of the powdered brewed vinegar A of the present invention is 10-20%, preferably 11-19%, and more preferably 12-18%.

[0015] The pH of a 1% by weight aqueous solution of powdered brewed vinegar A of the present invention may be 4 to 5, preferably 4.1 to 4.9, and more preferably 4.2 to 4.8.

[0016] In the powder bactericide composition for food of the present invention, the proportion of the powdered brewed vinegar A is preferably formulated to be 5 to 50% by weight, more preferably 7 to 40% by weight, and even more preferably 10 to 30% by weight based on the total amount of the powder bactericide composition for food.

[0017] The acidity of the powdered brewed vinegar B of the present invention is 70 to 80%, preferably 71 to 79%, and more preferably 72 to 78%.

[0018] The pH when preparing a 1% by weight aqueous solution of the powdered brewed vinegar B of the present invention may be 5.2 to 7, preferably 5.4 to 6.8, and more preferably 5.6 to 6.6.

[0019] In the powder bactericide composition for food of the present invention, the proportion of the powdered brewed vinegar B is preferably formulated to be 60 to 95% by weight, more preferably 64 to 92% by weight, and even more preferably 68 to 88% by weight based on the total amount of the powder bactericide composition for food.

[0020] Note that brewed vinegar may contain organic acids other than acetic acid, but usually the amount of such organic acids is small and not sufficient to contribute to the acidity. Therefore, in this specification, the acidity (w / v%) measured for brewed vinegar is treated as equivalent to the acetic acid concentration (%) of the brewed vinegar. Here, the acetic acid acidity refers to that measured and calculated according to the acidity measurement method specified in Article 4, "Measurement Method" of "Japanese Agricultural and Forestry Standards for Brewed Vinegar" (Ministry of Agriculture, Forestry and Fisheries).

[0021] The powder bactericide composition for food of the present invention contains an anti-caking agent in addition to the above-mentioned powdered brewed vinegar. Any anti-caking agent that can be used in food can be used, but from the perspective of availability, it is more preferable to select one or more from the group consisting of calcium carbonate, calcium oxide, silicon dioxide, tricalcium phosphate, and calcium lactate.

[0022] The proportion of the anticaking agent in the food powder bacteriostatic agent composition of the present invention is preferably 1 to 8% by weight, more preferably 1.2 to 6.5% by weight, and even more preferably 1.5 to 5% by weight, based on the total amount of the food powder bacteriostatic agent composition. If the proportion of the anticaking agent is less than 1% by weight, the storage stability of the food powder bacteriostatic agent composition itself tends to deteriorate, and if it exceeds 8% by weight, it tends to have a stronger effect on the taste quality of the food to which it is added.

[0023] The blending ratio of powdered brewed vinegar A and powdered brewed vinegar B of the present invention is preferably 8:92 to 43:57, more preferably 9:91 to 42:58, and more preferably 10:90 to 41:59.

[0024] The acidity of the food-grade powder bacteriostatic agent composition of the present invention is 50-75%, preferably 52-72%, and more preferably 55-70%. If the acidity of the food-grade powder bacteriostatic agent composition is less than 50%, the shelf-life improvement effect tends to decrease, and if the acetic acidity exceeds 75%, the resulting food-grade powder bacteriostatic agent composition tends to have a stronger sour taste and sour odor.

[0025] The pH of a 1% by weight aqueous solution of the food-grade powder bacteriostatic agent composition of the present invention is 4.50 to 5.99, preferably 4.80 to 5.98, and more preferably 5.00 to 5.97.

[0026] The pH of the food-grade powdered bacteriostatic agent composition of the present invention can be adjusted to a predetermined range depending on the type and proportion of the powdered brewed vinegar and anti-caking agent described above. However, if adjustment is difficult, the pH may be adjusted using an alkaline agent separately. Examples of alkaline agents applicable to the present invention include sodium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate, potassium carbonate, potassium chloride, polyphosphate, disodium hydrogen phosphate, and potassium phosphate. Among these alkaline agents, sodium hydroxide, potassium hydroxide, and disodium hydrogen phosphate are preferred in terms of pH adjustment ability, with sodium hydroxide being more preferred.

[0027] The angle of repose of the food-grade powder bacteriostatic agent composition of the present invention is preferably 25 to 50°, more preferably 27 to 48°, and even more preferably 30 to 45°. If the angle of repose is less than 25°, the powder tends to scatter easily, and if it exceeds 50°, the fluidity of the food-grade powder bacteriostatic agent composition tends to decrease, resulting in poor handling.

[0028] The compressibility of the food-grade powdered bacteriostatic agent composition of the present invention is 10-18%, preferably 11-17.8%, and more preferably 12-17.6%. If the compressibility is less than 10%, the powder tends to scatter easily, and if it exceeds 18%, the fluidity of the food-grade powdered bacteriostatic agent composition tends to decrease, resulting in poor handling. The compressibility is a value calculated using the following formula. Compression (%) = [Bulk density (g / cm³)] 3 )-Loose bulk density (g / cm³) 3 )] / Bulk density (g / cm³) 3 ) × 100

[0029] The loose bulk density and firm bulk density of the food-grade powder bacteriostatic agent composition of the present invention are preferably 0.20 to 0.55 g / ml for the loose bulk density and 0.25 to 0.65 g / ml for the firm bulk density, more preferably 0.22 to 0.52 g / ml for the loose bulk density and 0.28 to 0.62 g / ml for the firm bulk density, and even more preferably 0.25 to 0.50 g / ml for the loose bulk density and 0.30 to 0.60 g / ml for the firm bulk density.

[0030] The angle of repose, loose bulk density, and firm bulk density mentioned above were measured using a powder tester (PT-X, manufactured by Hosokawa Micron Corporation).

[0031] No special procedures are required to prepare the food-grade powdered bacteriostatic agent composition of the present invention; simply mix the components together. Furthermore, components such as amino acids, fatty acids, fatty acid esters, basic proteins / peptides, and licorice oil extracts may be included, to the extent that they do not affect the taste or flavor of the food.

[0032] Examples of amino acids include glycine and alanine. Examples of fatty acids include caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, and stearic acid, which have 6 to 18 carbon atoms. Examples of fatty acid esters include glycerol fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters. Examples of basic proteins and peptides include protamine, lysozyme, ε-polylysine, chitosan, pectin hydrolysate, and nisin. Two or more of these components may be used.

[0033] Furthermore, the food-grade powder bacteriostatic agent composition of the present invention may be used after being dissolved in a suitable solvent, in which case the solvent may be water, soy sauce, sauce, broth, etc.

[0034] The food-grade powdered bacteriostatic agent composition of the present invention, when added to food, simultaneously achieves improvements in both the flavor and shelf life of the food.

[0035] Furthermore, the food-grade powdered bacteriostatic agent composition of the present invention has improved storage stability, and even when stored for a long period of time, it does not deteriorate or solidify, and the above effects are maintained.

[0036] The amount of the food-grade powdered bacteriostatic agent composition of the present invention added to food varies depending on the type of food, but is preferably about 0.05 to 3 parts by weight of the food-grade powdered bacteriostatic agent composition per 100 parts by weight of food, more preferably about 0.1 to 2.8 parts by weight, and even more preferably about 0.2 to 2.5 parts by weight. If the amount is less than 0.05 parts by weight of the food-grade powdered bacteriostatic agent composition per 100 parts by weight of food, a sufficient shelf-life improvement effect tends not to be obtained, and if the amount exceeds 3 parts by weight of the food-grade powdered bacteriostatic agent composition per 100 parts by weight of food, it tends to adversely affect the flavor depending on the type of food to which it is added.

[0037] The foods to which the food powder bacteriostatic agent composition of the present invention can be used are not particularly limited and can be applied to both uncooked foods and foods that involve a heating process. Examples include processed meat products such as ham, sausage, bacon, hamburgers, meatballs, dumplings, and shumai; processed seafood products such as kamaboko, chikuwa, hanpen, and fish sausage; prepared foods such as potato salad, omelets, simmered dishes, and salads; fried foods such as croquettes, tonkatsu, fried chicken, fried fish, and karaage; rice dishes such as fried rice and seasoned rice; pickles such as asazuke and umeboshi; processed fish roe products such as tarako and kazunoko; and sauces. Among these foods, processed meat products, prepared foods in general, processed seafood products, and sauces are preferred in terms of improving flavor and shelf life.

[0038] Methods for adding the food-grade powdered bacteriostatic agent composition of the present invention to food include mixing it with raw materials, spraying it onto the food, or immersing it in the food. The method of adding the composition to food can be appropriately selected by the user depending on the type of food and purpose.

[0039] The present invention will be further described below with reference to examples and comparative examples. [Examples]

[0040] Examples 1-5 and Comparative Examples 1-7 Food-grade powdered bacteriostatic agent compositions were prepared by mixing each component in the proportions shown in Table 1.

[0041] The materials used in the following examples and comparative examples are shown. • Powdered brewed vinegar A (manufactured by Sato Foods Industry Co., Ltd.) (acidity 15%) Average particle size (laser diffraction / scattering method): 66.9 μm • Powdered brewed vinegar B (manufactured by GALACTIC Co., Ltd.) (acidity 77.8%) Average particle size (laser diffraction / scattering method): 144 μm • Fine-grained silicon dioxide (Carplex) TM CS-500 (Manufactured by DSL. Japan Co., Ltd.) • Uncalcined seashell calcium (CaCO3, manufactured by Kawai Material Co., Ltd.) • Calcium derived from calcined seashells (CaO, manufactured by Kawai Material Co., Ltd.)

[0042] Antimicrobial activity test (MIC) The minimum inhibitory concentration (MIC) was measured by the Japanese Society of Chemotherapy standard method (micro liquid dilution method). The sterilized tryptone soy broth (Accudia TM tryptone soy broth, manufactured by Shimadzu Diagnostics Co., Ltd.) with 8% w of each composition added was adjusted to pH 6.0 with 1N-HCl aqueous solution and 1N-NaOH aqueous solution. Using a microtiter plate, 5 μl of the bacterial solution of the following test bacteria was inoculated into 100 μl / well of the medium. This was cultured at 30 °C for 48 hours, and the MIC was measured based on the presence or absence of bacterial growth. The results are shown in Table 2.

[0043] Test bacteria: Bacillus cereus IAM1029 Saccharomyces cerevisiae IFO0205 Pichia anomala OUT6258 Staphylococcus aureus IFO12732 Escherichia coli NIHJ-jc2 Bacillus subtilis IAM1069

[0044] <​​​​​​​​​IAM1069 Lactobacillus brevis IFO3345

[0046] Measurement of angle of repose, loose bulk density, firm bulk density, and compressibility. The measurements were taken using a powder tester (PT-X, manufactured by Hosokawa Micron Corporation). The angle of repose was measured using a sieve with a mesh size of 710 μm and an vibration time of 180 seconds. The loose bulk density was determined by supplying the sample from directly above into a 100 mL cylindrical container that had been left standing, using a sieve with a mesh size of 710 μm, with an amplitude of 1.5 mm and an operating time of 30 seconds. Excess sample was leveled off, and the volume was accurately weighed. The firm bulk density was the specific gravity after 180 taps with a stroke width of 18 mm. The degree of compressibility was calculated using the formula below. The results are shown in Table 4. Compression (%) = [Bulk density (g / cm³)] 3 )-Loose bulk density (g / cm³) 3 )] / Bulk density (g / cm³) 3 ) × 100

[0047] Stability testing (storage stability) 40g of each food-grade powdered bacteriostatic agent composition shown in Table 1 was placed in a 100mL glass sample bottle and stored at 30°C and 37°C for two weeks. Evaluation was based on whether no abnormalities (abnormal particle size, discoloration, or caking) were observed in the appearance (○) or if abnormalities were observed (×). The results are shown in Table 5.

[0048] [Table 1]

[0049] [Table 2]

[0050] [Table 3]

[0051] [Table 4]

[0052] [Table 5]

[0053] Sensory evaluation of dashi (Japanese soup stock) Using the food-grade powdered bacteriostatic agent compositions shown in Table 1 (Example 5 and Comparative Example 6), dashi (Japanese soup stock) was prepared with a blending ratio of 98.8% commercially available water, 0.7% Hondashi (Japanese soup stock powder), and 0.5% food-grade powdered bacteriostatic agent composition. The dashi was dispensed in 70 mL portions and kept warm at 40°C for at least 2 hours. The warmed dashi was then evaluated by eight panelists for its sour odor, sourness, and taste preference. The results are shown in Table 6.

[0054] The evaluation of sour odor and sour taste was based on a 7-point scale from -3 (weak sour odor and sour taste) to 0 (equivalent to control) to +3 (strong sour odor and sour taste), and the average value was calculated. The closer the average value is to negative, the more suppressed the sour odor and sour taste are, and the closer it is to positive, the stronger the sour odor and sour taste are. The evaluation of taste preference was based on a 7-point scale from -3 (unpleasant taste) to 0 (equivalent to control) to +3 (pleasant taste), and the average value was calculated. The closer the average value is to negative, the less pleasant the taste is, and the closer it is to positive, the more pleasant the taste is. The food-grade powdered bacteriostatic agent compositions used in this sensory evaluation were selected from compositions that exhibited excellent storage stability at both 30°C and 37°C, and Comparative Example 6 was used as a control. JPEG2026062546000006.jpg23169

[0055] [Table 6]

[0056] The food-grade powdered bacteriostatic agent composition of Example 5 had a more suppressed sour odor and sour taste compared to the food-grade powdered bacteriostatic agent composition of Comparative Example 6, and also had a more favorable taste.

Claims

1. A food-grade powder bacteriostatic agent composition containing powdered brewed vinegar and an anti-caking agent, The powdered brewed vinegar is a food-grade powdered bacteriostatic agent composition containing powdered brewed vinegar A, which has an acidity of 10-20%, and powdered brewed vinegar B, which has an acidity of 70-80%, and when a 1% by weight aqueous solution is prepared, the pH is 4.50-5.99, the acidity is 50-75%, and the compressibility, as calculated by the following formula, is 10-18%: Compression (%) = [Bulk density (g / cm³)] ３ ) - Loose bulk density (g / cm³) ３ )] / Bulk density (g / cm³) ３ ) × 100.

2. The food powder bacteriostatic agent composition according to claim 1, wherein the anticaking agent is one or more selected from the group consisting of calcium carbonate, calcium oxide, silicon dioxide, tricalcium phosphate, and calcium lactate.

3. The food powder bacteriostatic agent composition according to claim 1, wherein the mixing ratio of powder brewed vinegar A and powder brewed vinegar B is 8:92 to 43:

57.

4. A food-grade powder bacteriostatic agent composition according to claim 1, wherein the loose bulk density is 0.20 to 0.55 g / ml and the firm bulk density is 0.25 to 0.65 g / ml.

5. A method for preserving food, characterized by adding the food-grade powder bacteriostatic agent composition described in claims 1 to 4 to food.

6. The method for preserving food according to claim 5, wherein a food-grade powdered bacteriostatic agent composition is added in an amount of 0.05 to 3% by weight relative to the total amount of food.

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