Sodium acetate preparations

Abstract

To provide a sodium acetate preparation having reduced foreign taste of sodium acetate used for a preservative (shelf life improver) for a food product.SOLUTION: There is provided a preparation containing sodium acetate and fat. In the preparation, fat contains such fat that contains α-linolenic acid at the ratio of 9% or less, as much as 30 mass% or more of the whole fat. In the preparation, the ratio of fat is 30 pts. mass or less to 100 pts. mass of sodium acetate. Further, the preparation contains an excipient and / or other acid components. The preparation is a fluid dispersion formed by dispersing fat into a solvent containing water, which is obtained through a fluid dispersion having a median size of fat of 5 μm or less, which is measured by using a laser diffraction type particle size distribution measuring apparatus.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a preparation (composition) containing sodium acetate. [Background technology]

[0002] Attempts have been made to use sodium acetate as a food additive. For example, Patent Document 1 discloses that by blending sodium acetate and one or more of edible water-soluble calcium salts, magnesium salts, and potassium salts with a food (such as salted food) containing 3.5 to 25% by weight of salt, a food with good preservability and not too salty can be obtained. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 58-860 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a novel sodium acetate preparation and the like. [Means for solving the problem]

[0005] As mentioned above, sodium acetate is used as a food additive, etc. For example, the present inventors have confirmed that sodium acetate exhibits bacteriostatic properties and is effective as a preservative (shelf-life enhancer) for foods, etc. However, on the other hand, when such sodium acetate is added or blended, it can cause problems such as a taste (an unpleasant taste such as bitterness) and impair the flavor of foods, etc.

[0006] In this situation, the present inventor discovered that by combining sodium acetate with fats and oils (particularly edible fats and oils), the taste derived from sodium acetate (unpleasant tastes such as bitterness) can be masked, and in particular, that such a function can be exerted more efficiently by selecting the types of fats and oils, their ratios, and the manner of combination (for example, by subjecting them to a homogenized state in water), etc., and thus completed the present invention.

[0007] That is, the present invention relates to the following inventions, etc. [1] A preparation containing sodium acetate and an oil (or a sodium acetate preparation containing an oil, or a preparation containing acids and an oil, wherein the acids include at least sodium acetate). [2] The formulation according to [1], wherein the oil or fat comprises an edible oil or fat that is liquid at 25°C (e.g., a non-hydrogenated oil). [3] The formulation according to [1] or [2], wherein the oil or fat contains 30 mass% or more of oil or fat having an alpha-linolenic acid ratio of 9% or less of the total oil or fat. [4] The formulation according to any one of [1] to [3], wherein the ratio of the oil or fat is 30 parts by mass or less per 100 parts by mass of sodium acetate. [5] The formulation according to any one of [1] to [4], wherein the ratio of the oil or fat is 0.1 to 20 parts by mass per 100 parts by mass of sodium acetate. [6] The formulation according to any one of [1] to [5], further comprising an excipient. [7] The formulation according to any one of [1] to [6], which is substantially free of an emulsifier. [8] The formulation according to any one of [1] to [7], further comprising another acid component. [9] The formulation according to any one of [1] to [8], further comprising another acid component, the other acid component comprising at least an acid, and the proportion of the other acid component being 1 part by mass or more per 100 parts by mass of sodium acetate.

[10] The formulation according to any one of [1] to [9], which is a dispersion in which an oil (oil droplets containing an oil) is dispersed in a solvent containing water, and which is obtained via a dispersion (homogenized liquid) in which the median diameter of the oil is 5 μm or less as measured using a laser diffraction particle size distribution measuring device.

[11] The preparation according to any one of [1] to

[10] , which is a powdery preparation obtained by drying (e.g., spray drying) a homogenized liquid in which oils and fats (oil droplets containing oils and fats) are homogenized in a solvent containing water, the homogenized liquid having a median diameter of the oils and fats of 5 μm or less as measured using a laser diffraction particle size distribution measuring device.

[12] The preparation according to any one of [1] to

[11] , in which an off-flavor derived from sodium acetate (off-flavor compared to a preparation not containing fats or oils) is reduced.

[13] The formulation according to any one of [1] to

[12] , which is a shelf life improver.

[14] A food product comprising the formulation according to any one of [1] to

[13] .

[15] The food described in

[14] contains 0.1% by mass or more of sodium acetate.

[16] A method for producing the formulation according to any one of [1] to

[13] , comprising homogenizing a mixed liquid containing at least sodium acetate, an oil or fat, and water.

[17] The manufacturing method according to

[15] , wherein a homogenized liquid having a median diameter of the oil or fat of 3 μm or less as measured using a laser diffraction particle size distribution analyzer is obtained through a homogenization process, and the homogenized liquid is further dried (e.g., spray-dried) to obtain a powdered preparation.

[18] A method of reducing (masking) the unpleasant taste caused by sodium acetate (in sodium acetate formulations) by combining (containing or coexisting in) an oil or fat. Effect of the Invention

[0008] According to the present invention, it is possible to provide a sodium acetate preparation (sodium acetate-containing composition) and the like.

[0009] Such a preparation can reduce the taste (off-flavors such as bitterness) that is derived from sodium acetate (or that occurs when sodium acetate is blended or added). Therefore, even if the preparation is added or blended in food, the reduction in flavor derived from sodium acetate can be minimized (flavor is not impaired).

[0010] Moreover, even when combined with fats and oils, the functions (e.g., bacteriostatic effect or preservative effect) derived from sodium acetate (or resulting from the blending or addition of sodium acetate) are not impaired, and such functions can be achieved simultaneously with the reduction of unpleasant flavors (bitterness, etc.) (or the maintenance of flavor). Examples of off-flavors (flavors derived from sodium acetate) include bitterness, astringency, bitterness, sourness (strong sourness), saltiness (strong saltiness), etc. Surprisingly, the present invention can reduce at least the bitterness among these. Thus, the present invention can reduce bitterness, and moreover, unexpectedly, can also reduce other off-flavors such as sourness and saltiness.

[0011] Furthermore, the formulation of the present invention can reduce odors (eg, acid odors) derived from sodium acetate. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] [formulation] The preparation (composition) of the present invention contains at least sodium acetate and an oil.

[0013] In such a preparation, sodium acetate, for example, as an acid component, can exert a bacteriostatic or preservative effect. Therefore, the preparation of the present invention can be said to be a preparation containing at least an acid component containing sodium acetate (e.g., an acid and its salt) and an oil or fat.

[0014] The proportion of sodium acetate in the formulation can be selected depending on the proportions of other components, and is not particularly limited, but may be, for example, 1% by mass or more (e.g., 3% by mass or more), 5% by mass or more (e.g., 8% by mass or more), 10% by mass or more (e.g., 15% by mass or more), 20% by mass or more (e.g., 25% by mass or more), 30% by mass or more (e.g., 35% by mass or more), 40% by mass or more (e.g., 45% by mass or more) and the like, relative to the total solid content constituting the formulation (in the case of containing a solvent component such as water, the total components other than the solvent component, the same below), or may be 99% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 50% by mass or less, and the like.

[0015] The above ratio includes a range that combines the upper and lower limits as appropriate (e.g., 10 to 95% by mass, 50 to 90% by mass, etc.). The same applies to the following ratio descriptions. In order to achieve the effects of the present invention, the ratio of sodium acetate in the preparation is preferably 10 to 80% by mass, and more preferably 20 to 50% by mass.

[0016] (Other acid components) Thus, the formulation of the present invention may further contain other acid components (components other than sodium acetate) so long as it contains at least sodium acetate.

[0017] Such acid components (acids) include acids (organic acids, inorganic acids), their salts (acid salts), dehydrates thereof, etc. Such acid components may be those that are generally usable in foods (acids that are permitted for use in foods).

[0018] Examples of organic acids include fatty acids (alkanoic acids, etc.), hydroxy acids (hydroxyalkanoic acids), etc. The organic acid may be an unsaturated acid, a polyacid (polycarboxylic acid), or an amino acid.

[0019] The number of carbon atoms of the organic acid is not particularly limited, and may be, for example, 20 or less, 18 or less, 16 or less, 12 or less, 10 or less, 8 or less, and the like.

[0020] Specific examples of organic acids include acetic acid, propionic acid, sorbic acid, oxalic acid, succinic acid, adipic acid, fumaric acid, lactic acid, malic acid, tartaric acid, gluconic acid, citric acid, and amino acids (such as glycine).

[0021] Examples of inorganic acids include phosphoric acid, pyrophosphoric acid, metaphosphoric acid, and polyphosphoric acid.

[0022] The salt is not particularly limited, but examples thereof include metal salts such as alkali metal salts (eg, sodium salt, potassium salt, etc.) and alkaline earth metal salts (eg, magnesium salt, calcium salt, etc.).

[0023] Examples of the dehydrated products include dehydrated products of organic acids (eg, glucono-delta-lactone, etc.).

[0024] The acid component [for example, organic acid (for example, acetic acid, malic acid, lactic acid, succinic acid, citric acid, etc.)] may be contained in the form of vinegar, etc.

[0025] The acid component (other acid component) may be used alone or in combination of two or more. When two or more types are combined, the mode is not particularly limited, and for example, an acid and a salt may be combined, or two or more types of acids, salts, or dehydrates may be combined.

[0026] In particular, as the acid component, an acid (for example, an organic acid such as acetic acid or malic acid) may be preferably used, and therefore, the other acid component may particularly include at least an acid. By combining sodium acetate with another acid component (eg, acid), the bacteriostatic effect and the like can be exerted more efficiently.

[0027] The other acid components may contain sodium gluconate or may not contain sodium gluconate (or may be substantially free of sodium gluconate, e.g., the ratio of sodium gluconate to the total other acid components is 10% by mass or less, 5% by mass or less, 3% by mass or less, 1% by mass or less, etc.).

[0028] When using other acid components, the ratio of the other acid components may vary depending on the type of the other acid components, but may be, for example, 1 part by mass or more (e.g., 2 parts by mass or more), preferably 3 parts by mass or more (e.g., 4 parts by mass or more), more preferably 5 parts by mass or more (e.g., 6 parts by mass or more) relative to 100 parts by mass of sodium acetate. The upper limit is not particularly limited, but may be, for example, 500 parts by mass or less, 400 parts by mass or less, 300 parts by mass or less, 200 parts by mass or less, 150 parts by mass or less, 100 parts by mass or less (e.g., 99 parts by mass or less, 50 parts by mass or less, 30 parts by mass or less), 20 parts by mass or less (e.g., 15 parts by mass or less), 12 parts by mass or less (e.g., 10 parts by mass or less), etc. relative to 100 parts by mass of sodium acetate.

[0029] (Oils and fats) As the oil or fat, various types can be used, in particular edible oil or fat.

[0030] The oil or fat may be in any of liquid, semi-solid, or solid form at room temperature (e.g., 20 to 35°C, 25°C, etc.), and in particular, liquid or semi-solid, and especially liquid, oil or fat may be preferably used.

[0031] The melting point (freezing point) of such fats and oils (e.g., fats and oils that are liquid at room temperature) may be, for example, 45°C or lower, 40°C or lower, 35°C or lower, 30°C or lower, 25°C or lower, 20°C or lower, 15°C or lower, 10°C or lower, etc.

[0032] Such fats and oils may be any of hardened oils, partially hardened oils, and non-hardened oils. Partially hardened oils and non-hardened oils, particularly non-hardened oils, may be preferably used.

[0033] As the fat or oil, fat or oil containing a specific fatty acid as a constituent fatty acid may be suitably used.

[0034] For example, fats and oils may be suitable that have an α-linolenic acid content (ratio of α-linolenic acid to the total constituent fatty acids) that is not too high or relatively low [e.g., 20% by mass or less, 15% by mass or less, 10% by mass or less, particularly less than 9.2% by mass (e.g., 9% by mass or less), 8.5% by mass or less, 8% by mass or less, 7.5% by mass or less, 7% by mass or less, 6.5% by mass or less, 6% by mass or less, 5.5% by mass or less, 5% by mass or less, 4.5% by mass or less, 4% by mass or less, 3.5% by mass or less, 3% by mass or less, 2.5% by mass or less, 2% by mass or less, 1.5% by mass or less, etc.]. In order to achieve the effects of the present invention, the α-linolenic acid content in the fats and oils is preferably 8% by mass or less, and more preferably 2% by mass or less. The α-linolenic acid content can be measured, for example, by gas chromatography (GC).

[0035] In addition, examples of such fats and oils having a low α-linolenic acid content include, but are not limited to, soybean oil, rice oil (rice bran oil), sesame oil, coconut oil, safflower oil (high oleic acid type, etc.), cottonseed oil, olive oil, palm oil, etc., among the fats and oils described below. In addition, salad oils (blended salad oils) containing a combination of these may also be used.

[0036] By using such fats and oils with a low content of α-linolenic acid (fat and oil containing such fats and oils), the effect of masking tastes (off-flavors such as bitterness) can be more efficiently exhibited.

[0037] When the fats and oils contain such fats and oils having a low α-linolenic acid content (fat and oil (A)), the proportion of the fat and oil (A) to the total fat and oil may be, for example, 10% by mass or more (e.g., 20 to 100% by mass), preferably 30% by mass or more (e.g., 40% by mass or more), more preferably 50% by mass or more (e.g., 60% by mass or more), and may be 70% by mass or more, 80% by mass or more, 90% by mass or more, etc.

[0038] Specific examples of fats and oils include vegetable oils [e.g., soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, light sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, peanut oil, almond oil, nut oil, walnut oil, pumpkin seed oil, lemon oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice oil (rice bran oil), wheat germ oil, palm oil, palm olein, palm stearin, palm Examples of such oils include kernel oil, coconut oil, cocoa butter, high oleic acid varieties thereof (e.g., high oleic corn oil, high oleic rapeseed oil, high oleic safflower oil, high oleic sunflower oil, etc.), animal oils (e.g., beef tallow, lard, chicken fat, milk fat, fish oils (e.g., sardine oil, mackerel oil, cod oil, whale oil, herring oil, liver oil, etc.), etc.), transesterified oils thereof, hardened oils thereof (hydrogenated oils, e.g., hardened soybean oil, hardened palm oil, hardened beef tallow oil, hardened coconut oil, etc.), and medium-chain fatty acid triglycerides.

[0039] The oils and fats may be used alone or in combination of two or more kinds.

[0040] Among these, soybean oil, rice oil (rice bran oil), sesame oil, coconut oil, safflower oil, olive oil, palm oil, and high oleic acid varieties thereof (high oleic safflower oil, etc.) may be suitably used. Therefore, the oil may contain at least these oils.

[0041] The proportion of oils and fats in the preparation can be selected depending on the proportions of other ingredients, and is not particularly limited, but may be, for example, 0.1% by mass or more (e.g., 0.2% by mass or more), 0.3% by mass or more (e.g., 0.4% by mass or more), 0.5% by mass or more (e.g., 0.8% by mass or more), 1% by mass or more (e.g., 1.2% by mass or more), 1.5% by mass or more (e.g., 1.8% by mass or more), 2% by mass or more (e.g., 2.2% by mass or more), 2.5% by mass or more (e.g., 2.8% by mass or more), etc., based on the total solid content constituting the preparation. It may be 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 18% by mass or less, 16% by mass or less, 15% by mass or less, 14% by mass or less, 13% by mass or less, 12% by mass or less, 11% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, etc. In order to achieve the effects of the present invention, the ratio of the oil or fat in the preparation is preferably 0.1 to 5% by mass, and more preferably 0.3 to 3% by mass.

[0042] The proportion of the fat or oil may be selected from a range of about 0.01 parts by mass or more (e.g., 0.05 parts by mass or more) relative to 100 parts by mass of sodium acetate (or an acid component, i.e., when other acid components are contained, the total amount of sodium acetate and other acid components, hereinafter the same applies to the description of the proportion of sodium acetate), and may be 0.1 parts by mass or more (e.g., 0.2 parts by mass or more), preferably 0.3 parts by mass or more (e.g., 0.4 parts by mass or more), more preferably 0.5 parts by mass or more (e.g., 0.7 parts by mass or more), and particularly preferably 0.8 parts by mass or more (e.g., 0.9 parts by mass or more). It may be a relatively high proportion such as 1.2 parts by mass or more (e.g., 1.2 parts by mass or more), 1.5 parts by mass or more (e.g., 1.8 parts by mass or more), 2 parts by mass or more (e.g., 2.2 parts by mass or more), 2.5 parts by mass or more (e.g., 2.8 parts by mass or more), 3 parts by mass or more (e.g., 3.2 parts by mass or more), 3.5 parts by mass or more (e.g., 3.8 parts by mass or more), 4 parts by mass or more (e.g., 4.2 parts by mass or more), 4.5 parts by mass or more (e.g., 4.8 parts by mass or more), 5 parts by mass or more (e.g., 5.2 parts by mass or more), 5.5 parts by mass or more (e.g., 5.8 parts by mass or more), or 6 parts by mass or more (e.g., 6.2 parts by mass or more).

[0043] The ratio of fats and oils may be, for example, 300 parts by mass or less, 200 parts by mass or less, 100 parts by mass or less, 80 parts by mass or less, 70 parts by mass or less, 60 parts by mass or less, 50 parts by mass or less, 40 parts by mass or less, 35 parts by mass or less, 30 parts by mass or less, or about 25 parts by mass or less, and preferably 20 parts by mass or less, 18 parts by mass or less, 16 parts by mass or less, 15 parts by mass or less, 14 parts by mass or less, 13 parts by mass or less, 12 parts by mass or less, 11 parts by mass or less, 10 parts by mass or less, 9 parts by mass or less, 8 parts by mass or less, etc., relative to 100 parts by mass of sodium acetate. In order to achieve the effects of the present invention, 20 parts by mass or less is preferably used as the ratio of fats and oils to 100 parts by mass of sodium acetate, and 10 parts by mass or less is more preferably used.

[0044] By selecting the ratio of the oil or fat, a more efficient masking effect can be achieved, or the formulation (or the oil or fat in the formulation) can be easily homogenized (or separation of the oil or fat can be efficiently suppressed).

[0045] In addition, homogenization of the formulation and suppression of separation of oils and fats not only have practical effects (e.g., the properties of the formulation (stickiness, etc.), feel and appearance) but also, surprisingly, seem to affect masking. Therefore, in order to efficiently exert the masking effect, it is desirable to homogenize the formulation and suppress separation of oils and fats.

[0046] (Other ingredients) The formulation may contain other ingredients, as required.

[0047] The other components can be appropriately selected depending on the form of the formulation, the purpose (additives / subjects to be added), etc., and examples thereof include excipients, emulsifiers, proteins or their decomposition products, amino acids, sugars, antioxidants, germicides / antibacterial agents, binders, thickeners, viscosity adjusters, solvents (solvent components), etc.

[0048] The other components may be used alone or in combination of two or more.

[0049] Examples of excipients include sugars {e.g., polysaccharides [e.g., starches (starch, modified starch, etc.), dextrins (e.g., dextrin, cyclodextrin, resistant dextrin, etc.), celluloses, nitrogen-containing polysaccharides (e.g., chitin, chitosan, etc.), polydextrose, etc.], monosaccharides (e.g., glucose, fructose, etc.), disaccharides or oligosaccharides (e.g., lactose, maltose, sucrose, trehalose, palatinose, maltotriose, maltotetraose, maltopentaose, maltohexaose, etc.), sugar alcohols (e.g., mannitol, sorbitol, maltitol, etc.), etc.}, fatty acid salts (e.g., metal stearates such as magnesium stearate and calcium stearate), silicon dioxide, and phosphates (calcium phosphate, etc.).

[0050] The excipients may be used alone or in combination of two or more.

[0051] Among these, polysaccharides (e.g., starches, dextrins) may be preferably used. By using such excipients (starch, etc.), separation of fats and oils is suppressed, and the formulation or fats and oils can be homogenized more efficiently, and the masking effect can be exerted more efficiently.

[0052] When the formulation contains an excipient, the ratio of the excipient can be selected depending on the amount of the acid component and the oil and fat, and is not particularly limited, but may be, for example, 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 5% by mass or more, 6% by mass or more, etc., relative to the total solid content constituting the formulation, or 95% by mass or less, 80% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, 15% by mass or less, 12% by mass or less, 10% by mass or less, etc. In order to achieve the effects of the present invention, a ratio of 2 to 10% by mass of the excipient in the formulation can be suitably used.

[0053] The ratio of the excipient may be selected from a range of about 0.01 parts by mass or more (for example, 0.05 parts by mass or more) relative to 100 parts by mass of the total amount of sodium acetate (or acid component) and fats and oils, and may be 0.1 parts by mass or more, 0.5 parts by mass or more, 1 part by mass or more, 2 parts by mass or more, 3 parts by mass or more, 5 parts by mass or more, 6 parts by mass or more, 7 parts by mass or more, 8 parts by mass or more, etc., and may be 300 parts by mass or less, 100 parts by mass or less, 80 parts by mass or less, 50 parts by mass or less, 40 parts by mass or less, 30 parts by mass or less, 25 parts by mass or less, 20 parts by mass or less, 15 parts by mass or less, 12 parts by mass or less, 10 parts by mass or less, etc. In order to achieve the effects of the present invention, the ratio of the excipient to 100 parts by mass of the total amount of sodium acetate (or acid component) and fats and oils can be suitably 7 to 10 parts by mass.

[0054] Examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and lecithins.

[0055] The emulsifiers may be used alone or in combination of two or more kinds.

[0056] The preparation of the present invention may not contain (or may not substantially contain) an emulsifier (e.g., glycerin fatty acid ester, polyglycerin fatty acid ester). Even if it does not contain an emulsifier, a preparation containing sodium acetate and fats and oils can be efficiently produced. Therefore, such a formulation not only does not require (substantially) the use of an emulsifier, but is also less likely to produce the characteristic taste (e.g., bitterness) or odor (e.g., soapy odor) that is associated with emulsifiers, thereby efficiently avoiding adverse effects on the flavor of foods, etc. to which the formulation is applied.

[0057] When the formulation contains an emulsifier, the proportion of the emulsifier can be selected depending on the amount of acid components and oils and fats, and is not particularly limited, and may be, for example, 0.05 mass% or more, 0.1 mass% or more, 0.2 mass% or more, 0.3 mass% or more, etc., relative to the total solid content constituting the formulation, or 50 mass% or less, 30 mass% or less, 20 mass% or less, 15 mass% or less, 12 mass% or less, 10 mass% or less, 8 mass% or less, 5 mass% or less, 3 mass% or less, or may not substantially contain an emulsifier (for example, 2 mass% or less, 1 mass% or less, 0.5 mass% or less, 0.3 mass% or less, 0.1 mass% or less, etc.).

[0058] Furthermore, the proportion of the emulsifier may be, for example, 0.01 part by mass or more, 0.1 part by mass or more, 0.5 part by mass or more, 1 part by mass or more, etc., relative to 100 parts by mass of the total amount of sodium acetate (or acid component) and fats and oils, or it may be 100 parts by mass or less, 50 parts by mass or less, 30 parts by mass or less, 20 parts by mass or less, 10 parts by mass or less, or it may not be substantially contained (for example, 2 parts by mass or less, 1 part by mass or less, 0.5 parts by mass or less, 0.3 parts by mass or less, 0.1 parts by mass or less, etc.).

[0059] When the preparation is in a liquid form, the preparation may contain a solvent. Examples of the solvent include water and alcohols (ethanol, etc.). The solvent may usually be a solvent containing water (water, a mixed solvent of water and ethanol, etc.), particularly water.

[0060] In a formulation containing such a solvent (solvent component), the proportion or concentration of solids (the proportion or concentration of components other than the solvent) can be selected depending on the mode of use of the formulation, and is not particularly limited, and may be, for example, 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 3% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, etc., or may be 99% by mass or less, 98% by mass or less, 95% by mass or less, 90% by mass or less, 80% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, etc.

[0061] (Properties etc.) The form of the formulation is not particularly limited as long as it contains sodium acetate and fats and oils (and other ingredients as necessary), and can be selected according to the desired mode of use; for example, it may be liquid, non-liquid [viscous (paste-like), solid, semi-solid], etc.

[0062] Examples of liquid preparations include preparations containing a solvent (component) such as water. In such liquid preparations, the form of each component is not particularly limited, but from the viewpoint of efficiently exerting a desired function (masking effect, etc.), the fat or oil (oil droplets containing fat or oil) may be dispersed in the solvent, and it is particularly preferable that the fat or oil (oil droplets containing fat or oil) is homogenized (homogenized) in the solvent, which is a homogenized state.

[0063] In such liquid preparations (particularly, homogenized preparations), the median diameter (median diameter of dispersed particles, median diameter of fats and oils or oil droplets) may be selected from a range of, for example, about 50 μm or less (e.g., 30 μm or less), 20 μm or less (e.g., 15 μm or less), preferably 10 μm or less (e.g., 8 μm or less), more preferably 5 μm or less (e.g., 4 μm or less), and particularly 3 μm or less (e.g., 2.9 μm or less, 2.8 μm or less, 2.7 μm or less, 2.6 μm or less, 2.5 μm or less, 2.4 μm or less, 2.3 μm or less, 2.2 μm or less, 2.1 μm or less, 2 μm or less, 1.9 μm or less, 1.8 μm or less), etc. In order to achieve the effects of the present invention, the median diameter of the preparation is preferably 2.5 μm or less, and preferably 2 μm or less.

[0064] The lower limit of the median diameter is not particularly limited, and may be, for example, 0.01 μm, 0.05 μm, 0.1 μm, 0.2 μm, 0.3 μm, 0.5 μm, 0.7 μm, 1 μm, 1.2 μm, and the like.

[0065] The particle size (median size) can be measured (for a wet or liquid preparation) using, for example, a laser diffraction particle size distribution measuring device (eg, Mastersizer 3000 manufactured by Spectris, etc.). The measurement may be performed in a diluted solution obtained by diluting the formulation with a solvent (eg, water) [eg, a diluted solution (dispersion) obtained by adding several drops of the liquid formulation to several hundred mL of water].

[0066] The size of the oil or oil droplets also seems to affect the masking effect, and a relatively small median diameter tends to provide a more efficient masking effect.

[0067] The median diameter (the size of the oil or oil droplets) can be adjusted, for example, by the amount and ratio of the oil or oil in the preparation, the processing method and its conditions (for example, homogenization conditions), and the like.

[0068] The form of the preparation such as a solid (semi-solid) may be, for example, a granular form (powder, granules, etc.) or a tablet.

[0069] Representative preparations (solid preparations) include granular preparations.

[0070] In granular preparations, the size can be appropriately selected depending on the mode of use, etc. and is not particularly limited. From the viewpoint of handleability, for example, the median size may be 1 to 1000 μm (e.g., 5 to 800 μm, 10 to 500 μm, 20 to 400 μm, 25 to 300 μm, 30 to 200 μm), etc. The particle size (median size) can be measured (dry) using, for example, a laser diffraction particle size distribution measuring device (for example, Mastersizer 3000 manufactured by Spectris).

[0071] The size of the granular preparation can be adjusted, for example, by the blending ratio of each component and the drying method. On the other hand, the median diameter of a granular preparation when measured in water [after dispersion (redispersion) in water or homogenization with water] may be selected from a range of, for example, about 50 μm or less (e.g., 30 μm or less), and may be 20 μm or less (e.g., 15 μm or less), preferably 10 μm or less (e.g., 8 μm or less), more preferably 5 μm or less (e.g., 4 μm or less), and particularly may be 3 μm or less (e.g., 2.9 μm or less, 2.8 μm or less, 2.7 μm or less, 2.6 μm or less, 2.5 μm or less, 2.4 μm or less, 2.3 μm or less, 2.2 μm or less, 2.1 μm or less, 2 μm or less, 1.9 μm or less, 1.8 μm or less), etc.

[0072] The lower limit of the median diameter is not particularly limited, and may be, for example, 0.01 μm, 0.05 μm, 0.1 μm, 0.2 μm, 0.3 μm, 0.5 μm, 0.7 μm, 1 μm, 1.2 μm, and the like.

[0073] The particle size (median size) can be measured (wetly) using, for example, a laser diffraction particle size distribution measuring device (for example, Mastersizer 3000 manufactured by Spectris). As described above, the measurement can be carried out in water (or in a state dispersed in water) [for example, in a liquid (dispersion) in which a granular preparation has been added (dispersed) in a large excess of water]. As described below, a solid formulation can be produced using a liquid formulation, and the median diameter in such a liquid formulation (as a raw material) appears to correspond relatively (correlate or reflect) to the median diameter measured in water.

[0074] The form in which each component is present in the formulation is not particularly limited and can be appropriately selected depending on the properties of the formulation, etc. For example, in a liquid formulation, sodium acetate (acid component) may be contained in oils and fats (oil droplets), may be dissolved (or dispersed) in a solvent (e.g., water), or may be contained in a mixed form of these.

[0075] In non-liquid preparations, sodium acetate (acid component) may be contained in other components (oils and fats, excipients), may be attached to the surface thereof, or may be contained in a mixed form of these. Usually, sodium acetate (and other components) are attached (covered) to the surface (surrounding) of oils and fats (oil droplets).

[0076] In particular, a non-liquid (e.g., granular) formulation may be obtained by removing a solvent (component) from a liquid formulation (homogenized liquid formulation) as described above (e.g., by spray drying). By going through such a process, it is possible to more efficiently exert the masking effect, possibly because it is easier to mix sodium acetate (acid component) and the component containing fats and oils relatively homogeneously (and furthermore, it is possible to obtain the relatively small median diameter as described above).

[0077] In the formulation, the oil or fat may be present separately from the solvent component and sodium acetate (acid component) [and other components (excipients)], but from the viewpoint of efficiently exerting the masking effect, it is preferable that they are mixed (homogeneously mixed) without separation.

[0078] The pH of the preparation (25° C.) can be selected depending on the type and ratio of each component, and is not particularly limited.

[0079] (Manufacturing method) The formulation is not particularly limited and can be produced by mixing the respective components.

[0080] The mode and method of mixing may be appropriately selected depending on the properties and form of the preparation (for example, wet mixing, dry mixing, etc.).

[0081] For example, a formulation (eg, a liquid formulation) may be prepared by mixing (wet mixing) a solvent with each component [eg, sodium acetate (or an acid component) and fats and oils, as well as other components (excipients, etc.)].

[0082] The order of mixing, etc. is not particularly limited. For example, the solvent may be mixed with all of the components, or a portion of each component [e.g., sodium acetate (acid component), excipients, etc.] may be mixed (dissolved or dispersed) in the solvent, and then the remaining components (e.g., fats and oils) may be mixed (e.g., dispersed).

[0083] The mixing (wet mixing) is preferably carried out in a manner that allows homogenous mixing, and in particular, homogenization (homogenization) is preferably carried out. Typically, it is preferable to mix through a process of homogenizing a mixed liquid containing at least sodium acetate, fats and oils, and a solvent (particularly water). Such a mixed liquid may be obtained in stages, for example, after preparing a first mixed liquid (particularly a solution) containing sodium acetate and a solvent (particularly water), fats and oils (and further a solvent) may be mixed with the mixed liquid to obtain a mixed liquid (second mixed liquid). By mixing in such a manner, it is easy to efficiently obtain a preparation (emulsified preparation) having a relatively small particle size as described above.

[0084] In the homogenization process, the processing conditions (mixing time, stirring speed, processing equipment, etc.) can be appropriately selected depending on the degree of homogenization, etc., and typically, the processing conditions may be set so as to achieve the above-mentioned median diameter (using the median diameter as a guideline).

[0085] The homogenization treatment can be carried out, for example, by using a homomixer, a homogenizer, etc., and is particularly preferably carried out by using at least a homogenizer. Prior to the treatment by the homogenizer, a preliminary mixing treatment (preliminary emulsification treatment, for example, a mixing treatment using a homomixer) may be carried out.

[0086] The homogenizer (disintegration method and type of homogenizer) may be any of a high pressure type, an ultrasonic type, an ultra-high speed type (Polytron homogenizer), and the like.

[0087] The homogenization treatment may be carried out under heating, reduced pressure and / or increased pressure, depending on the type of homogenization treatment.

[0088] Furthermore, the preparation (e.g., a solid preparation such as a granular preparation) can be obtained by mixing (dry mixing) sodium acetate (or an acid component) with fats and oils (and other components), but can also be obtained by removing (drying) the solvent from a preparation containing a solvent [or a wet mixture of each component]. In particular, as described above, it is preferable to dry the preparation (homogenized product) that has been homogenized (homogenized). By going through such a process, it is easier to obtain a preparation with excellent masking effect and the like more efficiently than when sodium acetate (or an acid component) is simply mixed (dry mixed) with fats and oils (and other components).

[0089] The drying treatment is not particularly limited and may be, for example, freeze drying, spray drying, etc., but spray drying is preferred from the viewpoint that it is relatively easy to reflect the particle size in the homogenous mixture (homogenized product).

[0090] [Use of the formulation] The preparation (composition) of the present invention contains sodium acetate and can be used as an additive for food, etc. In particular, since the preparation of the present invention usually has a bacteriostatic action, etc., it can be suitably used as a preservative (shelf life improver) for food, etc. In addition, shelf life improvers as food additives are listed in, for example, "Food Additive Labeling Practice 2017" (edited by Food Additive Labeling Issues Liaison Committee, Japan Food Additives Association, 2017, p. 314).

[0091] Therefore, the present invention also includes foods containing the above formulation [or sodium acetate (acid component) and fats and oils (and other components such as excipients)].

[0092] In such a preparation (or food), even though it contains sodium acetate, the taste of sodium acetate (or derived from it) (particularly, an unpleasant taste such as bitterness) can be reduced. Specifically, the taste of sodium acetate (or derived from it) can be masked (reduced) by combining it with fats and oils (and further with other components). Therefore, the present invention also includes a method of masking (reducing) the taste of sodium acetate (or derived from it) by combining fats and oils (and further by allowing fats and oils to be present in the above-mentioned forms, properties, and the like).

[0093] The food is not particularly limited, and may be, for example, any of plant foods, animal foods, fungal foods, fresh foods, processed foods, beverages, cooking and seasoning materials, and the like.

[0094] Specific foods (processed foods, etc.) are not particularly limited and can be applied to a variety of foods, but examples include general prepared foods, processed meat products, bread and confectionery, fillings, noodles, grains, and paste products (fish paste products, etc.). Such foods may be sensitive to changes in taste (bitterness, etc.), and the preparation of the present invention may be preferably used for such foods.

[0095] In foods, the proportion (amount used) of the formulation of the present invention can be appropriately selected depending on the type of food, the degree of bacteriostatic effect, etc., and is not particularly limited. For example, the proportion of sodium acetate (or acid component) per 100 parts by mass of food (not including the formulation) may be 0.1 parts by mass or more, preferably 0.3 parts by mass or more, more preferably 0.5 parts by mass or more, particularly 0.8 parts by mass or more, or may be 10 parts by mass or less, 5 parts by mass or less, 3 parts by mass or less, etc.

[0096] The method of using the formulation of the present invention is not particularly limited and can be appropriately selected depending on the type of food, the form of the formulation, etc. For example, in the case of processed foods, the formulation may be present during food processing (processed together with the formulation), or the formulation may be added (blended) after processing, or the formulation may be applied in both of these modes. In cases where a bacteriostatic effect (preservative effect) is required even during processing, the preparation may be present at least during processing.

[0097] As long as sodium acetate and fats and oils are combined, other acid components may be applied (added, blended) together with them (i.e., contained in the preparation) to foods and the like, or may be applied separately from the preparation. Specifically, for example, a preparation containing sodium acetate, other acid components (e.g., acetic acid, malic acid, etc.) and fats and oils may be applied, or a preparation containing sodium acetate and fats and oils and other acid components (or preparations containing other acid components) may be applied separately (separately). EXAMPLES

[0098] The present invention will be described in more detail below with reference to examples, but the present invention is not limited thereto.

[0099] In the following description, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass".

[0100] Example 1 Sodium acetate and starch (Soft Starch SF-930, manufactured by Sanwa Starch Industries) were added to water and heated to over 90°C until completely dissolved. Rice oil (manufactured by Boso Oil & Fat) was gradually added to the solution, which had been returned to room temperature, while the solution was stirred at 12,000 rpm for 5 minutes using a homogenizer (Ultra High Speed ​​Multi-Stirring System, manufactured by Primix). The solution was then homogenized at 100 bar using a homogenizer (APV APV-1000) to obtain various formulations of solutions (sodium acetate formulations) (formulations 2 to 5).

[0101] Separately, a solution was obtained by dissolving sodium acetate and starch in water without using rice oil (sodium acetate preparation) (formulation 1).

[0102] The obtained solutions (dispersions) of various formulations were left to stand for 1 hour, and the state of separation of the oil and fat was observed. In addition, the particle size (median size) of oil droplets in the solutions (dispersions) of various formulations was measured (wet measurement) using a laser diffraction particle size distribution measuring device (Mastersizer 3000, manufactured by Spectris). The measurements were carried out using solutions (dispersions) of various formulations diluted with water, specifically, solutions in which several drops of the solutions (dispersions) of various formulations were added to several hundred mL of water.

[0103] In each formulation (Formulations 1 to 5), the mass ratio (mass proportion) of sodium acetate, rice oil, starch and water was as shown in Table 1.

[0104] Next, ganmodoki-ni was prepared using the raw materials shown below. Specifically, commercially available frozen ganmodoki was placed in 10 times the amount of boiling water, heated for 3 minutes to remove the oil, and then cooled under running water. After mixing the ingredients other than the ganmodoki shown in the table, the mixture was brought to a boil, the oil-removed ganmodoki was added, and after re-boiling, the mixture was heated for 12 minutes to prepare simmered ganmodoki.

[0105] Ingredients for ganmodoki stew Water 45.5 parts 0.8 parts bonito stock 1.4 parts soy sauce 0.8 parts sugar 0.7 parts Hon-mirin Ganmodoki 50.0 parts Sodium acetate preparation (solution) 2.9 parts

[0106] The obtained ganmodoki-ni was then evaluated by five panelists by ranking the off-flavors of the ganmodoki-ni in order of similarity to a separately prepared ganmodoki-ni to which no sodium acetate preparation had been added (ganmodoki-ni containing 0 part of the sodium acetate preparation in the above raw materials) (formulations 1 to 5 were arranged in order from closest to closest, with the first (closest) getting 1 point, the second closest getting 2 points, the third closest getting 3 points, the fourth closest getting 4 points, and the fifth closest getting 5 points). The "off-flavors" referred to were peculiar tastes such as bitterness, astringency, astringency, sourness (strong sourness), and saltiness (strong saltiness). In particular, among formulations 1 to 5, the more distant the taste, the more likely it was that the taste was bitter, astringent, astringent, or saltiness (strong saltiness), especially bitterness.

[0107] The results are shown in Table 1.

[0108] [Table 1]

[0109] As is clear from the results in the table, efficient masking was achieved in the preparations of Formulations 2 to 5. It was also found that the masking effect can be further improved by selecting the amount of oil, suppressing oil separation, and selecting the size of the oil droplets.

[0110] Example 2 In the same manner as in Example 1, sodium acetate preparations of various formulations were prepared, and the state of separation of oil and fat was confirmed.

[0111] In each formulation (Formulations 6 to 8), the mass ratio (mass proportion) of sodium acetate, rice oil, starch and water is shown in Table 2, and the rice oil and starch used are the same as those used in Example 1.

[0112] Next, stewed chikuwa was prepared using the raw materials shown below. Specifically, stewed chikuwa was prepared using the ingredients shown below. Both ends of a commercially available chikuwa (100% Alaska pollock, no raw chikuwa, no eggs) were cut off and cut diagonally in two. After mixing the ingredients other than the chikuwa shown in the table, the mixture was brought to a boil, the diagonally cut chikuwa was added, and after returning to a boil, the mixture was covered and simmered over low heat for 20 minutes to prepare the stewed chikuwa.

[0113] The resulting stewed chikuwa was then evaluated for any off-flavors by six panelists in the same manner as in Example 1.

[0114] Ingredients for stewed chikuwa Water 428.5 parts 55.5 parts Japanese soup stock Chikuwa 100.0 parts Sodium acetate preparation (solution) 22.0 parts

[0115] The results are shown in Table 2.

[0116] [Table 2]

[0117] As is clear from the above results, the same tendency was observed even when the additive or blending target was changed.

[0118] Example 3 The solution of Formulation 3 in Example 1 (liquid sodium acetate preparation) was spray-dried to obtain a powdered sodium acetate preparation [composition: preparation (Formulation 9) of 80 parts sodium acetate, 6 parts rice oil, and 8 parts starch]. The spray drying was carried out using a spray dryer (Tokyo Rikakikai, SD-1000) with a delivery rate of 450 ml / h for the solution of formulation 3 and a drying air volume of 0.57 m 3 / min, spray pressure 120 kPa, inlet temperature 156°C, and outlet temperature 88°C.

[0119] Then, in Example 1, ganmodoki-ni was prepared in the same manner, except that the sodium acetate preparation (solution) was replaced with the ingredients shown in Table 3 [powdered sodium acetate preparation (formulation 9), powdered sodium acetate preparation and malic acid (formulations 10-11), sodium acetate only (formulation 12)] in the proportions shown in Table 3 (addition proportion (%) relative to ganmodoki-ni).

[0120] [Table 3]

[0121] The bitterness of the resulting stewed tofu was evaluated by three panelists, who rated formulation 12 as having a "strong bitterness" and formulations 9 to 11 as having "little bitterness." In other words, it was found that a similar tendency in masking bitterness was observed in powdered sodium acetate preparations.

[0122] Next, 5μL (3cfu) of a suspension of Bacillus cereus as a spore-forming bacterium and 5μL (101cfu) of a suspension of Staphylococcus saprophyticus as a staphylococcus were dropped onto the surface of the resulting ganmodoki-ni and stored at 25℃. The number of spores and the number of Staphylococcus aureus were measured using a standard agar medium (Nissui Pharmaceutical Co., Ltd.) The pH of a 10% suspension of the specimen was also measured using a glass electrode.

[0123] The results are shown in Table 4. For comparison, Table 4 also shows the results of ganmodoki-ni (no addition) to a separately prepared sodium acetate preparation (and malic acid).

[0124] [Table 4]

[0125] As is clear from the results in the table above, it was found that Formulations 9 to 11 have bacteriostatic (antibacterial, preservative) effects. In particular, the bacteriostatic effect is comparable to that of Formulation 12 (sodium acetate only), and is even greater when an acid (malic acid) is added.

[0126] In the above experiments, malic acid was used separately from the sodium acetate preparation, but similar results were obtained when malic acid was added to the sodium acetate preparation.

[0127] Example 4 80.0 parts of sodium acetate, 8.0 parts of starch (Soft Starch SF-930, manufactured by Sanwa Starch Industry Co., Ltd.), and 6.0 parts of dextrin (Max 1000, manufactured by Matsutani Chemical Industry Co., Ltd.) were dissolved in 233.3 parts of water, and then 6.0 parts of various fats and oils shown in Table 5 were added thereto. The mixture was stirred at 12,000 rpm for 5 minutes using a homogenizer (ultra-high speed multi-stirring system, manufactured by Primix), and then homogenized at 50 bar using a homogenizer (APV APV-1000) to obtain a solution (dispersion).

[0128] The obtained solution (dispersion) was then added to a 0.3% aqueous fumaric acid solution so that the sodium acetate concentration was 1%, to obtain solutions of various oils and fats (sodium acetate preparations, pH 4.8).

[0129] Next, a solution was prepared separately without using any oil or fat (oil-free sodium acetate preparation), and six panelists compared the off-flavors of this oil-free solution with solutions containing various oils and fats. The solutions using any of the oils shown in Table 5 were evaluated as having a reduced off-flavor compared to the solution containing no oil or fat. In addition to the bitter taste, sourness was also detected as an off-flavor. The sourness was probably due to the acidity of the formulation (combined with fumaric acid).

[0130] Furthermore, in order to confirm whether there were differences in the effect of reducing off-flavors depending on the type of oil, the same six panelists evaluated the results using palm oil as the standard, with a score of 0 if the level of off-flavor suppression was the same, a plus (1 or 2 points) if it was excellent, and a minus (-1 or -2 points) if it was poor, and then the total score was calculated.

[0131] The results are shown in Table 5. Table 5 also shows the amount of α-linolenic acid in the oils {based on the table on page 28 of Fundamentals and Applications of Oils, Fats and Lipids (Japan Oil Chemists' Society, 2005), which was determined by gas chromatography (GC) [column: 2 m x 3 mm glass column, 1.5% OV-17, Gas Chrm-Z (80-100 mesh); temperature: inlet 280°C, column 250°C; detector: FID; carrier gas: N2, flow rate 50 mL / min]}.

[0132] [Table 5]

[0133] As is clear from the results in the above table, it was found that the degree of off-flavor suppression differs slightly depending on the type of fat or oil. It was also speculated that the amount of α-linolenic acid is involved in this difference, and specifically, fats and oils that do not contain too much α-linolenic acid tend to have a superior off-flavor suppression effect.

[0134] Example 5 The formulations shown in the table below were prepared in the same manner as in Example 3 above.

[0135] [Table 6]

[0136] [Table 7]

[0137] [Table 8]

[0138] Six panelists compared the off-flavors of these formulations with a formulation that did not contain oil and fat, and all formulations were rated as having less off-flavors, including bitterness, compared to the formulation that did not contain oil and fat. [Industrial Applicability]

[0139] According to the present invention, a preparation useful as a food additive or the like can be provided.

Claims

1. A liquid formulation containing sodium acetate and oil, The ratio of fats and oils is 80 parts by mass or less per 100 parts by mass of sodium acetate, A preparation in which oil or oil droplets containing oil are dispersed in a solvent, The median diameter of the oil or oil droplets is 30 μm or less, A preparation that is a food additive.

2. The preparation according to claim 1, wherein the fats and oils contain fats and oils having an α-linolenic acid ratio of 9% or less in an amount of 30% by mass or more of the total fats and oils.

3. 3. The preparation according to claim 1 or 2, wherein the ratio of the oil or fat is 22.5 parts by mass or less per 100 parts by mass of sodium acetate.

4. The formulation according to any one of claims 1 to 3, further comprising an excipient.

5. The formulation according to any one of claims 1 to 4, further comprising another acid component.

6. A formulation described in any one of claims 1 to 5, having a median diameter of 10 μm or less.

7. The preparation according to any one of claims 1 to 6, which is a shelf life improver.

8. A food product comprising the preparation according to any one of claims 1 to 7.

9. A method for producing a preparation containing sodium acetate and fats and oils, the preparation being a food additive, comprising a step of homogenizing a mixed liquid containing at least sodium acetate, fats and oils, the proportion of fats and oils being 80 parts by mass or less per 100 parts by mass of sodium acetate.

Images