Sodium Acetate Crystals

Abstract

To provide a sodium acetate crystal of which acidity is suppressed without a masking component.SOLUTION: In a powder X-ray diffraction analysis using Cu Kα as radiation source, the integrated intensity of diffraction peak at 2θ=9.0±0.2° is represented by Ia, the integrated intensity of diffraction peak at 2θ=23.0°±0.2° is represented by Ib, and the integrated intensity of diffraction peak at 2θ=30.0°±0.2° is represented by Ic. The sodium acetate crystal has (Ib+Ic) / Ia of 0.7 or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to sodium acetate crystals. [Background technology]

[0002] Sodium acetate has a bacteriostatic effect, and is used as a food shelf life extender, as well as an acidulant, pH adjuster, or seasoning in a wide range of foods, including prepared foods, ham and sausages, fish paste products, and pickles. In addition, because sodium acetate's bacteriostatic effect increases in weakly acidic to acidic conditions, it is generally used in formulations with materials that lower the pH. However, such formulations produce a strong sour taste unique to sodium acetate, and adding too much to a food impairs its flavor, so there are limitations to its use.

[0003] In view of this, as methods for solving this problem without reducing the bacteriostatic effect of sodium acetate, the following have been proposed: a preservative with improved taste, characterized by containing a food additive preservative and sucralose (Patent Document 1); a powdered food preservation and improvement agent comprising a combination of maltitol and / or erythritol with a mixture of organic acids, which are one or more selected from the group consisting of acetic acid, sodium acetate, and adipic acid (Patent Document 2); a sourness suppressant, characterized by containing, as an active ingredient, a dried bonito extract obtained by extraction from dried bonito flakes (Patent Document 3); a food shelf life extender, characterized by containing trehalose, adipic acid, a pH adjuster (excluding carbonates), and a calcium salt (Patent Document 4); and a taste improver for sodium acetate, which contains at least one selected from the group consisting of Luo Han Guo extract and thaumatin (Patent Document 5).

[0004] However, these methods all use ingredients that mask the sour taste caused by sodium acetate, and therefore it is necessary to consider the possibility that the ingredients may affect the flavor of the food, which is not necessarily preferable. Therefore, it would be simpler if it were possible to suppress the sour taste caused by sodium acetate without using a masking ingredient, but such an idea has not existed until now. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2000-175668 A [Patent Document 2] JP 2003-144115 A [Patent Document 3] JP 2008-278790 A [Patent Document 4] JP 2010-022270 A [Patent Document 5] JP 2020-014457 A Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to suppress the sour taste caused by sodium acetate without relying on a masking component. [Means for solving the problem]

[0007] As a result of intensive research into the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by using novel sodium acetate crystals in which the crystal form of sodium acetate has been changed, and have completed the present invention based on this finding.

[0008] That is, the present invention includes the following (1) to (3). (1) In powder X-ray diffraction measurements using Cu·Kα as a radiation source, The integrated intensity of the diffraction peak at 2θ=9.0°±0.2° is defined as Ia. The integrated intensity of the diffraction peak at 2θ=23.0°±0.2° is defined as Ib. When the integrated intensity of the diffraction peak at 2θ=30.0°±0.2° is Ic, Sodium acetate crystals, in which (Ib+Ic) / Ia is 0.7 or more. (2) A food preparation containing the sodium acetate crystals described in (1) above as an active ingredient. (3) The method for producing sodium acetate crystals according to (1) above, comprising a step of adding energy to sodium acetate crystals in which (Ib+Ic) / Ia is less than 0.7. Effect of the Invention

[0009] The sodium acetate crystals of the present invention have a reduced sour taste as compared with conventional sodium acetate crystals. [Brief description of the drawings]

[0010] [Figure 1] FIG. 1 shows the powder X-ray diffraction pattern of sodium acetate crystals (Prototype 1). [Diagram 2] FIG. 1 shows the powder X-ray diffraction pattern of sodium acetate crystals (Prototype 2). [Diagram 3] FIG. 1 shows the powder X-ray diffraction pattern of sodium acetate crystals (Prototype 3). [Figure 4] FIG. 1 shows the powder X-ray diffraction pattern of sodium acetate crystals (Prototype 4). [Diagram 5] FIG. 1 shows the powder X-ray diffraction pattern of sodium acetate crystals (Prototype 5). [Figure 6] FIG. 1 shows the powder X-ray diffraction pattern of sodium acetate crystals (Prototype 6). [Figure 7] FIG. 1 shows the powder X-ray diffraction pattern of sodium acetate crystals (Prototype 7). [Figure 8] FIG. 1 shows the powder X-ray diffraction pattern of sodium acetate crystals (Prototype 8). [Figure 9] FIG. 1 shows the powder X-ray diffraction pattern of sodium acetate crystals (Prototype 9). [Figure 10] FIG. 1 shows the powder X-ray diffraction pattern of sodium acetate crystals (Prototype 10). [Figure 11] FIG. 1 is a diagram showing a powder X-ray diffraction pattern of sodium acetate crystals (commercially available). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] In the powder X-ray diffraction measurement of the sodium acetate crystal of the present invention using a Cu·Kα radiation source, the integrated intensity of the diffraction peak at 2θ=9.0°±0.2° is defined as Ia, The integrated intensity of the diffraction peak at 2θ=23.0°±0.2° is defined as Ib. When the integrated intensity of the diffraction peak at 2θ=30.0°±0.2° is Ic, A powder X-ray diffraction pattern is observed in which (Ib+Ic) / Ia is 0.7 or more, preferably 1.0 or more, more preferably 1.5 or more, and even more preferably 2.0 or more. If (Ib+Ic) / Ia is less than 0.7, the sourness is not sufficiently suppressed, which is undesirable.

[0012] In addition, the peak of the powder X-ray diffraction is expressed as a diffraction angle 2θ (°). This peak value usually has a measurement error of ±0.2°.

[0013] The powder X-ray diffraction pattern can be measured according to a method known per se. Specifically, for example, it can be measured by a powder X-ray diffraction method under the following conditions. Powder X-ray diffraction apparatuses are commercially available, and powder X-ray diffraction may be performed according to the instructions. <Measurement conditions> Source: Cu·Kα X-ray tube current: 15mA X-ray tube voltage: 40kV Scanning range: 2θ=2.0~60.0° Scan speed: 20.000° / min Scan step: 0.02° Scanning mode: Continuous Measurement sample preparation: Select particles with 16 mesh through 26 mesh on

[0014] The sodium acetate crystals of the present invention can be produced by adding energy to sodium acetate crystals having the (Ib+Ic) / Ia ratio of less than 0.7 by a method of imparting conductive heat by heat treatment, a method of generating frictional heat by stirring, a method of imparting vibrational energy by electron beams (e.g., microwave heating), etc. The amount of energy per unit mass added to the sodium acetate crystals is, for example, within the range of 1 to 15 J / g, preferably 4 to 12 J / g, more preferably 7 to 10 J / g, and even more preferably 8 to 10 J / g.

[0015] The sodium acetate crystals to which energy is added may be sodium acetate crystals having the above-mentioned (Ib+Ic) / Ia of less than 0.7, which are generally used in the fields of medicines, foods, cosmetics, etc. Either a hydrous or anhydrous form may be used, but from the viewpoint of avoiding energy loss due to evaporation of water, anhydrous form is more preferable.

[0016] Conditions for adding energy within such ranges by heat treatment include, for example, a heating time of 4 to 32 hours, preferably 10 to 25 hours, when the heating temperature is 80° C., and a heating time of 2 to 16 hours, preferably 5 to 9 hours, when the heating temperature is 90° C. Furthermore, as the heating means, any known heating means can be used without limitation as long as it is a method that can heat sodium acetate crystals under the above conditions, and for example, a dry heat sterilizer, a granulation dryer, a constant temperature air blower incubator, a hot air dryer, a rotary dryer, etc. can be used.

[0017] Here, the amount of energy per unit mass added to sodium acetate crystals by heat treatment using a heating means set at a heating temperature of n (°C) is n [J / g] can be calculated according to the following formula (1). E n = ln(a n ×t n +b n )+c n ×(T n -t n ) · · · (1) a n : Temperature rise coefficient 1 at temperature n tn : Time from the start of heating until the sodium acetate crystals reach temperature n [s] b n : Temperature rise coefficient 2 at temperature n c n : Power per unit mass of sodium acetate crystals consumed in heating means at temperature n [W / g] Tn: Heating time at temperature n [s]

[0018] The above formula (1) can be derived based on data on the amount of energy consumed [Ws] at each heating temperature in the heating means, data on the temperature change over time of sodium acetate crystals left in the heating means at heating temperature n, and known physical laws.

[0019] The sodium acetate crystals of the present invention may be used as a food preparation as it is, or may be prepared as a food preparation by blending the sodium acetate crystals with any other ingredients within a range that does not impair the object and effect of the present invention. In the latter case, the content of the sodium acetate crystals of the present invention may be, for example, 10% by mass or more, or 30% by mass or more, based on the entire food preparation. In this case, the upper limit of the content of the sodium acetate crystals of the present invention is not particularly limited, but may be, for example, 90% by mass. More specifically, the food preparation is used as a shelf life enhancer, as well as an acidulant, pH adjuster, seasoning, etc., in a wide range of foods. Any type of food may be used, but examples include fish paste products such as hanpen, kamaboko, chikuwa, and fish sausage; processed meat foods such as ham, sausage, hamburger steak, and meatballs; side dishes such as croquettes, fried fish, tamagoyaki, gyoza, shumai, spring rolls, salads, boiled dishes, and grilled dishes; salads such as potato salad and macaroni salad; noodles such as raw noodles, boiled noodles, and steamed noodles; cooked rice such as white rice, fried rice, chimaki, and rice balls; mochi; and creams such as flower paste and custard cream. ;Fillings such as red bean paste, potato paste, chestnut paste, etc.;Japanese and Western sweets such as daifuku mochi, gluten buns, and sponge cake;Steamed foods such as steamed bread and Chinese buns;Condiments such as sauces, noodle soup, and other sauces;Fillings such as sandwich ingredients;Fruit products such as jams;Soups such as consomme soup, potage soup, etc.;Pickles such as miso-pickled, soy sauce-pickled, pickled radish, and lightly pickled vegetables;Delicacies such as salted seafood, dried fish, and smoked products;Processed fish roe products such as salmon roe, mentaiko, and herring roe;Seaweed such as mozuku seaweed and raw nori seaweed, etc.

[0020] When used as a shelf life enhancer, the sodium acetate crystals obtained as described above can be used alone, or they can be mixed with food emulsifiers such as inorganic acids and / or their salts, organic acids and / or their salts, amino acids, glycerin fatty acid esters, lysozyme, thiamine lauryl sulfate, polylysine, or milt protein.

[0021] Examples of the inorganic acid and / or salt thereof include tetrapotassium pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, tripotassium phosphate, trisodium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, etc. These inorganic acids and / or salts thereof may be used alone or in combination of two or more.

[0022] Examples of the organic acids include adipic acid, citric acid, glucono-delta-lactone, gluconic acid, tartaric acid, lactic acid, acetic acid, fumaric acid, malic acid, and succinic acid. Examples of the salts of the organic acids include sodium salts and potassium salts of the organic acids approved as food additives. These organic acids and / or salts may be used alone or in combination of two or more.

[0023] Examples of the amino acids include glycine, alanine, cystine, threonine, valine, lysine, arginine, etc., and preferably glycine or alanine. These amino acids may be used alone or in combination of two or more.

[0024] Examples of the food emulsifier include glycerin fatty acid monoesters, diglycerin fatty acid monoesters, and triglycerin fatty acid monoesters, each of which has a saturated fatty acid having 8 to 14 carbon atoms as its constituent fatty acid.

[0025] The food preparation of the present invention can be added to food as is or dissolved in an appropriate amount of water. There is no particular restriction on the timing of addition, but it is preferable to add it when mixing the ingredients. The amount of the food preparation added to the food is preferably adjusted so that the content of the food preparation of the present invention in 100% by mass of the food is 0.01 to 10% by mass, preferably 0.1 to 5% by mass, and more preferably 0.3 to 3% by mass.

[0026] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these. EXAMPLES

[0027] [Production of sodium acetate crystals (prototype 1)] 100 g of powdered sodium acetate crystals (anhydrous sodium acetate; Daito Kagaku Co., Ltd.; commercially available product) was placed on a stainless steel tray and spread thinly, the tray was sealed with aluminum foil, and heat-treated at 80°C for 4 hours using a constant temperature thermostat (model: DN400; Yamato Scientific Co., Ltd.). The treated sodium acetate crystals were placed on a cooling agent together with the tray and cooled to obtain sodium acetate crystals (prototype 1). The amount of energy per unit mass added to the sodium acetate crystals by this heat treatment was 7.15 J / g.

[0028] [Production of sodium acetate crystals (prototype 2)] Except for changing the heating time to 6 hours, the same procedure was followed as for Prototype 1 to obtain sodium acetate crystals (Prototype 2). In addition, the amount of energy per unit mass added to the sodium acetate crystals by this heating process was 7.69 J / g.

[0029] [Production of sodium acetate crystals (prototype 3)] Except for changing the heating time to 8 hours, the same procedure was followed as for Prototype 1 to obtain sodium acetate crystals (Prototype 3). In addition, the amount of energy per unit mass added to the sodium acetate crystals by this heating process was 8.24 J / g.

[0030] [Production of sodium acetate crystals (prototype 4)] Except for changing the heating time to 14 hours, the same procedure was followed as for Prototype 1 to obtain sodium acetate crystals (Prototype 4). In addition, the amount of energy per unit mass added to the sodium acetate crystals by this heating process was 9.87 J / g.

[0031] [Production of sodium acetate crystals (prototype 5)] Except for changing the heating time to 20 hours, the same procedure was followed as for Prototype 1 to obtain sodium acetate crystals (Prototype 5). The amount of energy per unit mass added to the sodium acetate crystals by this heating process was 11.51 J / g.

[0032] [Production of sodium acetate crystals (prototype 6)] Except for changing the heating time to 24 hours, the same procedure was followed as for Prototype 1 to obtain sodium acetate crystals (Prototype 6). The amount of energy per unit mass added to the sodium acetate crystals by this heating process was 12.6 J / g.

[0033] [Production of sodium acetate crystals (prototype 7)] Except for changing the heating time to 32 hours, the same procedure was followed as for Prototype 1 to obtain sodium acetate crystals (Prototype 7). The amount of energy per unit mass added to the sodium acetate crystals by this heating process was 14.78 J / g.

[0034] [Production of sodium acetate crystals (prototype 8)] Sodium acetate crystals (Prototype 8) were obtained in the same manner as in Prototype 1, except that the heating time was 7 hours and the heating temperature was 90°C. The amount of energy per unit mass added to the sodium acetate crystals by this heating treatment was 8.23 ​​J / g.

[0035] [Production of sodium acetate crystals (prototype 9)] Sodium acetate crystals (Prototype 9) were obtained in the same manner as in Prototype 1, except that the heating time was 10 hours and the heating temperature was 90°C. The amount of energy per unit mass applied to the sodium acetate crystals by this heating treatment was 9.15 J / g.

[0036] [Production of sodium acetate crystals (prototype 10)] Sodium acetate crystals (Prototype 10) were obtained in the same manner as in Prototype 1, except that the heating time was 14 hours and the heating temperature was 90°C. The amount of energy per unit mass added to the sodium acetate crystals by this heating treatment was 10.37 J / g.

[0037] Here, the amount of energy per unit mass E added to sodium acetate crystals at a heating temperature of 80 ° C in the production of prototypes 1 to 7 is 80 [J / g], and the amount of energy per unit mass E added to sodium acetate crystals at a heating temperature of 90 °C in the production of prototypes 8 to 10 90 [J / g] was calculated according to the following formulas (2) and (3) derived from the above formula (1). E 80 = ln(948.1×t 80 +10.073)+0.0079×(T 80 -t 80 ) · · · (2) t 80 : Time from the start of heating until sodium acetate crystals reach 80°C [s] T 80 : Heating time at 80℃ [s] E 90 = ln(895.78×t 90 +8.964)+0.0089×(T 90 -t 90 ) · · · (3) t 90 : Time from the start of heating until sodium acetate crystals reach 90°C [s] T 90 : Heating time at 90℃ [s]

[0038] [Measurement of powder X-ray diffraction patterns] Powder X-ray diffraction patterns of sodium acetate crystals (prototypes 1-10) and commercially available sodium acetate crystals that were not heat-treated (anhydrous sodium acetate; Daito Kagaku Co., Ltd.; commercially available product) were measured using an X-ray diffractometer "SmartLab" (Rigaku Co., Ltd.) under the following conditions. The obtained measurement results were analyzed using Rigaku Data Analysis Software PDXL version 2.0.3.0, and the integrated intensity (Ia) of the diffraction peak at 2θ = 9.0 ° ± 0.2 °, the integrated intensity (Ib) of the diffraction peak at 2θ = 23.0 ° ± 0.2 °, the integrated intensity (Ic) of the diffraction peak at 2θ = 30.0 ° ± 0.2 °, and (Ib + Ic) / Ia were calculated. The results are shown in Table 1 together with the amount of energy per unit mass [J / g] added to the sodium acetate crystals by heat treatment. In addition, the powder X-ray diffraction patterns of sodium acetate crystals (prototypes 1-10 and commercially available product) are shown in Figures 1 to 11, respectively. <Measurement conditions> Source: Cu·Kα X-ray tube current: 15mA X-ray tube voltage: 40kV Scanning range: 2θ=2.0~60.0° Scan speed: 20.000° / min Scan step: 0.02° Scanning mode: Continuous Measurement sample preparation: Select particles with 16 mesh through 26 mesh on

[0039] [Table 1]

[0040] [Sensory evaluation test] (1) Preparation of food preparations 33.3 parts by mass of 42% acetic acid was added to 66.7 parts by mass of sodium acetate crystals (either prototypes 1 to 10 or a commercially available product) and mixed until homogenous to obtain food preparations 1 to 11, respectively.

[0041] (2) Sensory evaluation test for consommé soup 5.3 g of solid consomme soup base (product name: Western-style soup base consomme; manufactured by Ajinomoto Co., Inc.) was dissolved in 400 g of water to prepare consomme soup. 0.25 g of food preparation (any of 1 to 11) was added to 25 g of the obtained consomme soup and dissolved to obtain consomme soups 1 to 11 with a pH of 5.3. In addition, consomme soup 12 was used as the consomme soup to which nothing was added. In order to evaluate the sourness of the initial taste of these consomme soups (the sourness felt at the moment of putting it in the mouth), the standard points were set as "0: very strong sourness of the initial taste" for consomme soup 11 to which food preparation 11 prepared using commercially available sodium acetate crystals was added, and "10: almost no sourness of the initial taste" for consomme soup 12 to which nothing was added, and consomme soups 1 to 10 were evaluated within the numerical range of "0" to "10". In addition, if the intensity of the sourness of the initial taste was felt to be midway between Consommé Soup 11 and Consommé Soup 12, the rating was given as "5." The rating was performed by five panelists, and the average rating was calculated. The results are shown in Table 2.

[0042] [Table 2]

[0043] As is clear from the results in Table 2, consomme soups 1 to 10 containing food preparations 1 to 10 using the sodium acetate crystals of the present invention (prototypes 1 to 10) had reduced sourness compared to consomme soup 11 containing food preparation 11 using commercially available sodium acetate crystals.

[0044] [Test to confirm bacteriostatic effect] Bacillus subtilis was inoculated into consommé soups 1 to 12, and the general viable bacteria count was measured after storing them at 30°C for 7 days. The general viable bacteria count was measured according to the official method (Food Sanitation Inspection Guidelines). The general viable bacteria count was also measured immediately after inoculation into consommé soups 1 to 12 in the same way, and this was taken as the initial count. If the general viable bacteria count after storing them at 30°C for 7 days was similar to the initial count, it was determined that there was a bacteriostatic effect. The results are shown in Table 3.

[0045] [Table 3]

[0046] From the results in Table 3, consommé soups 1 to 10 containing food preparations 1 to 10 using sodium acetate crystals (prototypes 1 to 10) had no difference in bacteriostatic effect compared to consommé soup 11 containing food preparation 11 using commercially available sodium acetate crystals. Therefore, it was confirmed that the sodium acetate crystals of the present invention can not only suppress the sour taste imparted to foods, but can also be used as a shelf life enhancer, similar to commercially available sodium acetate crystals.

Claims

1. In powder X-ray diffraction measurement using Cu Kα as a radiation source, The integrated intensity of the diffraction peak at 2θ=9.0±0.2° is defined as Ia. The integrated intensity of the diffraction peak at 2θ=23.0°±0.2° is defined as Ib. When the integrated intensity of the diffraction peak at 2θ=30.0°±0.2° is defined as Ic, Sodium acetate crystals, wherein (Ib+Ic) / Ia is 0.7 or more.

2. A food preparation comprising the sodium acetate crystals according to claim 1 as an active ingredient.

Images