Coated amino acid for food addition

Abstract

To provide a coated amino acid for addition to food that has a high content of amino acids, with reduced elution of amino acids before heating.SOLUTION: A coated amino acid for addition to food comprises acidic amino acid particles having coatings, wherein, coating materials constituting the coatings are primarily composed of hardened oil, and the coating materials contain polyglycerol polyricinoleate.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a coated amino acid for food additives, in which an amino acid used in food is coated with a coating material mainly composed of hydrogenated oil.

Background Art

[0002] In the production of meat processed products such as sausages and hamburgers, and fishery paste products such as kamaboko and hanpen, the preservability has been improved by adding an organic acid, which is a food additive, conventionally. However, when an organic acid is directly added to a food raw material, as the pH decreases, the elasticity of the product is lost, not only the texture of the final product is impaired, but also the yield decreases. Therefore, by using a coated organic acid in which an organic acid is coated with hydrogenated oil or the like, without lowering the pH of the food raw material before heating, the organic acid is exposed by the heating process and the pH decreases, so that the influence on the texture is minimized while improving the preservability of the processed food. technology has been used.

[0003] On the other hand, acidic amino acids such as glutamic acid, which are food additives, may be used for the purpose of improving the preservability of foods in the same manner as the above-mentioned organic acids in addition to the purpose of seasoning foods. However, since the addition of acidic amino acids also lowers the pH, coated amino acids have been required for the same reasons as organic acids.

[0004] Patent Document 1 describes a method for producing a pH-lowering coated organic acid in which an organic acid is added to a coating agent mainly composed of hydrogenated oil so as to be 1 to 1 / 10 times the weight of the coating agent, and coating particles are obtained by a spray cooling method.

[0005] Patent Document 2 describes a method for preserving fish and meat products using coated solid amino acids.

[0006] However, when glutamic acid and other acidic amino acids are subjected to the commonly used spray cooling method as a method for producing a coating organic acid, the viscosity of the raw material solution (a mixed solution of molten hardened oil and amino acid particles) increases significantly, making spraying difficult. Therefore, the content of acidic amino acids could not be increased. Thus, in order to improve the preservability of food using coated amino acids, it was necessary to add a large amount, and the influence on the taste quality of the food could not be avoided. In addition, the coated amino acids obtained by the spray cooling method could not solve the problem that even when the content of acidic amino acids was suppressed, the elution rate was high and the pH could not be lowered before the heating process of the food.

[0007] Therefore, there has been a demand for coated amino acids with a high content of acidic amino acids and suppressed elution of amino acids before heating.

Prior Art Documents

Patent Documents

[0008]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0009] An object of the present invention is to provide a coated amino acid for food additives having a high amino acid content and suppressed elution of amino acids before heating.

Means for Solving the Problems

[0010] As a result of intensive research, the present inventors have found that by including a specific emulsifier in the coating material, the above problems can be solved, and thus completed the present invention.

[0011] That is, the present invention provides a coated amino acid for food additives, which contains acidic amino acid particles having a coating, and the coating material constituting the coating contains a hardened oil as a main component and contains polyglycerin polyricinoleate.

[0012] The present invention also provides a food preservative improver containing the above-coated amino acid for food additives and one or more selected from the group consisting of a powdery organic acid, its salt, an amino acid (excluding acidic amino acids), and an emulsifier.

Embodiments for Carrying Out the Invention

[0013] Hereinafter, the present invention will be described in detail.

[0014] In this specification, "the coating material contains a hardened oil as a main component" means that the coating material contains 80% by weight or more of the hardened oil based on the total weight of the coating material. In the present invention, it is preferable to use a coating material containing 85% by weight or more of the hardened oil based on the total weight of the coating material.

[0015] The coated amino acid for food additives of the present invention may include those obtained by coating acidic amino acid particles such as glutamic acid and aspartic acid with a coating material containing a hardened oil as a main component (referred to as coated glutamic acid and coated aspartic acid, respectively). Among them, coated glutamic acid is more preferable in terms of preservation effect, seasoning effect, influence on the taste quality of food, and pH adjustment ability of food. The acidic amino acid particles may be particles containing a mixture of glutamic acid and aspartic acid. The coated amino acid for food additives may also include a mixture of coated glutamic acid and coated aspartic acid.

[0016] The proportion of acidic amino acid particles contained in the coated amino acids for food additives of the present invention is not particularly limited and may vary depending on the type of amino acid used. However, the proportion of acidic amino acid particles relative to the total amount of coated amino acids is preferably 30 to 65% by weight, more preferably 35 to 63% by weight, and even more preferably 40 to 62% by weight. For example, if the acidic amino acid particles contained in the coated amino acids are glutamic acid, the proportion of glutamic acid particles relative to the total amount of coated glutamic acid is preferably 40 to 60% by weight, more preferably 50 to 58% by weight, and even more preferably 52 to 57% by weight.

[0017] The average particle diameter of the acidic amino acid particles contained in the coated amino acids for food additives of the present invention is preferably 10 to 50 μm, more preferably 15 to 45 μm, and even more preferably 20 to 40 μm. The average particle diameter of the acidic amino acid particles is the value measured by a laser diffraction particle size distribution analyzer (MasterSizer (registered trademark) 3000, manufactured by Malvern).

[0018] As the hydrogenated oil used as the main component of the coating material of the coated amino acids for food additives of the present invention, those having a melting point of about 50 to 70 °C are preferred, more preferably 53 to 65 °C, and even more preferably 55 to 60 °C. Examples of the type of hydrogenated oil include rapeseed hydrogenated oil, soybean hydrogenated oil, palm hydrogenated oil, beef tallow hydrogenated oil, coconut oil hydrogenated oil, and sardine oil hydrogenated oil. Among them, palm hydrogenated oil or beef tallow hydrogenated oil, particularly palm hydrogenated oil, is preferred because it is easily available, easily melted, and has good distribution stability.

[0019] The coating material of the coated amino acids for food additives of the present invention contains polyglycerol polyricinoleate as a component for improving the coating property. The degree of polymerization of glycerin is not particularly limited, but those having a degree of polymerization of 3 to 10 are preferred, and those having a degree of polymerization of 4 to 8 are more preferred. The proportion of polyglycerol polyricinoleate relative to the total weight of the coating material is preferably 1 to 20% by weight, more preferably 2 to 15% by weight, even more preferably 3 to 10% by weight, and particularly preferably 4 to 8% by weight.

[0020] Other auxiliary components are not particularly necessary, but depending on the purpose, auxiliary components such as lecithin, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, beeswax, carnauba wax, candelilla wax, rice wax, tricalcium phosphate, etc., preferably beeswax, may be contained. When these auxiliary components are contained, it is preferably contained in an amount of about 0.1 to 5% by weight, more preferably 1 to 3% by weight, based on the total weight of the coating material.

[0021] For the preparation of the coated amino acid, methods such as spray cooling method, coating pan method, air suspension coating method, vacuum evaporation coating method, electrostatic aggregation method, melt dispersion cooling method, etc. are adopted. For example, when the spray cooling method is adopted, after adding other auxiliary components if necessary to the heated and melted hardened oil to prepare a coating material, acidic amino acid particles are added to the coating material, sufficiently mixed and uniformly suspended, and then sprayed into the air and cooled and solidified to prepare.

[0022] For example, the production method of the coated amino acid for food additive of the present invention includes the following steps: a) A step of heating and melting hardened oil at a temperature equal to or higher than its melting point, adding polyglycerin polyricinoleate to obtain a coating material; b) A step of mixing acidic amino acid particles with the obtained coating material to obtain a slurry; c) A step of coating the acidic amino acid particles by spray cooling the obtained slurry; and d) A step of heating the obtained coated amino acid at a temperature lower than the melting point of the hardened oil. may be included.

[0023] In one preferred embodiment, the production method of the coated amino acid for food additive of the present invention includes the following steps: a) A step of heating and melting hardened oil having a melting point of 50 to 70 ° C at a temperature equal to or higher than its melting point, adding polyglycerin polyricinoleate to obtain a coating material; b) A step of mixing acidic amino acid particles with the obtained coating material to obtain a slurry; c) The step of coating the acidic amino acid particles by dropping the obtained slurry onto a disk rotating at 3,500 to 7,000 revolutions per minute and spraying and cooling in an atmosphere of 45°C or lower, and d) The step of heating the obtained coated amino acid until the temperature of the oil or fat reaches 40 to 47°C is a method including these steps.

[0024] Furthermore, the above production method will be described more specifically. First, in step a), a hardened oil having a melting point of 50 to 70°C is heated and melted at a temperature equal to or higher than the melting point, for example, 75 to 95°C, and polyglycerol polyricinoleate is added to serve as a coating material.

[0025] In step b), for example, glutamic acid particles are mixed with the coating material obtained in step a) to form a slurry.

[0026] Next, in step c), the slurry is dropped onto the disk of a spray cooling device (rotary atomizer method). The disk rotation speed of the spray cooling device is preferably 3,500 to 7,000 revolutions per minute, more preferably 3,700 to 6,800 revolutions per minute, and even more preferably 3,900 to 6,600 revolutions per minute. When the disk rotation speed is slower than 3,500 revolutions per minute, there is a tendency that stable spherical spraying cannot be achieved. When the disk rotation speed is faster than 7,000 revolutions per minute, the particle diameter tends to become smaller. The temperature inside the spray cooling device is preferably 45°C or lower, and more preferably 40°C or lower. When the temperature exceeds 45°C, there is a risk that the coating will be insufficient.

[0027] In step d), the coated amino acid obtained in step c) is heated until its temperature reaches 40 to 47°C, preferably 41 to 46°C, more preferably 42 to 45°C. It is only necessary for the entire coated amino acid to reach such a temperature, and it is not necessary to hold it at this temperature for a certain period of time. Also, once the heating treatment is performed, the effect of this treatment (desired powder properties such as anti-caking properties) will not be lost unless the coated amino acid for food addition is melted. The heating temperature and time can be appropriately set according to the amount of the coated amino acid. For example, when heating about 20 kg of the coated amino acid as a single batch, the temperature of the coated amino acid can be brought within the above range by leaving it at 45°C for about 24 hours. If the temperature of the coated amino acid exceeds 47°C, there is a risk that the oil and fat will melt during heating, and if it is less than 40°C, it tends to become a coated amino acid for food addition that is prone to caking.

[0028] The coated amino acid for food addition of the present invention is prepared so that the average particle size is 100 to 400 μm, preferably the average particle size is 130 to 370 μm, and more preferably the average particle size is 150 to 350 μm. The average particle size of the coated amino acid for food addition of the present invention is a value measured by a laser diffraction particle size distribution measuring device (MasterSizer (registered trademark) 3000, manufactured by Malvern).

[0029] The angle of repose of the coated amino acid for food addition of the present invention is 25 to 55°, preferably 27 to 50°, and more preferably 30 to 45°. When the angle of repose is less than 25°, the dispersibility of the coated amino acid tends to be high. When it exceeds 55°, the fluidity tends to be low and the handling becomes poor.

[0030] The compressibility of the coated amino acid for food addition of the present invention is less than 7%, preferably less than 6.5%, and more preferably 4 to 6%. When the compressibility is 7% or more, the dispersibility of the coated amino acid tends to be high. The compressibility is a numerical value calculated by the following calculation formula. Compressibility (%) = [Packed bulk density (g / cm 3 ) - Loose bulk density (g / cm 3) / Loose bulk density (g / cm 3 ) × 100

[0031] The loose bulk density and the packed bulk density for calculating the above compressibility are preferably such that the loose bulk density is 0.55 to 0.85 g / cm 3 , and the packed bulk density is 0.60 to 0.90 g / cm 3 , more preferably, the loose bulk density is 0.60 to 0.80 g / cm 3 , and the packed bulk density is 0.65 to 0.85 g / cm 3 , even more preferably, the loose bulk density is 0.65 to 0.78 g / cm 3 , and the packed bulk density is 0.70 to 0.83 g / cm 3 .

[0032] The above angle of repose, loose bulk density, and packed bulk density are the values measured by a Powder Tester (registered trademark) (PT-X, manufactured by Hosokawa Micron Corporation).

[0033] The elution rate of the coated amino acid for food additives of the present invention in water at 25°C is preferably 15% or less, more preferably 14.5% or less, and even more preferably 1 to 14%. When the elution rate exceeds 15%, the influence on the taste and physical properties of the food tends to increase.

[0034] The elution rate of the coated amino acid for food additives of the present invention in water at 25°C is the value measured by the following method.

[0035] (Measurement of elution rate) Add 0.1 g of the coated amino acid for food additives to 30 ml of ion-exchanged water, dissolve it at 80°C, then add 30 ml of ion-exchanged water and cool it to 25°C. After cooling, measure the total amount of amino acids by neutralization titration with 0.1 mol / l sodium hydroxide using an automatic titrator (COM-1700, manufactured by Hiranuma Co., Ltd.). Next, dissolve 1 g of sodium lauryl sulfate in 500 ml of ion-exchanged water, and while stirring under the conditions of 25°C and 400 rpm using a three-blade propeller, add 1 g of the coated amino acid for food additives and stir for 10 minutes. After filtering 60 ml of the stirred suspension through filter paper, accurately weigh 40 g of the filtrate and measure the elution amount of the amino acid by neutralization titration with 0.01 mol / l sodium hydroxide using an automatic titrator. From the total amount and elution amount of the amino acid, the elution rate is calculated according to the following formula. The elution rate represents the ratio of the amount of amino acid eluted from the total amount of amino acid. Elution rate (%) = (Amino acid elution amount per 1 g of the coated amino acid for food additives) / (Total amount of amino acid per 1 g of the coated amino acid for food additives) × 100

[0036] The coated amino acid for food additives of the present invention can be made into a food preservative improver by mixing with one or more selected from the group consisting of powdery organic acids, their salts, amino acids (excluding acidic amino acids), and emulsifiers.

[0037] The powdery organic acids and their salts that can be mixed with the coated amino acid for food additives of the present invention are not particularly limited as long as they can be used in foods. For example, acetic acid, fumaric acid, adipic acid, citric acid, succinic acid, gluconic acid, malic acid, propionic acid, sorbic acid, and their sodium salts, potassium salts, and calcium salts can be mentioned.

[0038] The amino acids that can be mixed with the coated amino acid for food additives of the present invention include neutral amino acids or basic amino acids, particularly glycine and alanine.

[0039] The emulsifiers that can be mixed with the coated amino acid for food additives of the present invention include glycerin fatty acid esters and sucrose fatty acid esters.

[0040] In the freshness improver for foods, the proportion of one or more selected from the group consisting of powdery organic acids, their salts, amino acids (excluding acidic amino acids), and emulsifiers is preferably 1 to 500 parts by weight, more preferably 5 to 450 parts by weight, and even more preferably 10 to 400 parts by weight with respect to 100 parts by weight of the coated amino acid for food additives.

[0041] When preparing the freshness improver for foods, in addition to the coated amino acid for food additives, powdery organic acids and / or their salts, amino acids (excluding acidic amino acids), and emulsifiers of the present invention, other powdery components may be blended according to the purpose. The blendable powdery components are not particularly limited as long as they can be added to foods. Examples thereof include antibacterial agents such as thiamine lauryl sulfate and lysozyme, excipients such as starch and dextrin, and anti-caking agents such as tricalcium phosphate, fine silicon dioxide, pullulan, calcium lactate, and calcium carbonate.

[0042] The foods to which the coated amino acid for food additives of the present invention can be applied are applicable to any processed foods including a heating step. Examples thereof include meat processed products such as sausage, hamburger, meatball, dumpling, shumai, croquette, tonkatsu, fried chicken, and tempura, fishery paste products such as fish cake, fish sausage, fish cake, fish ham, and fish sausage, noodles such as udon, soba, and Chinese noodles, breads such as sandwich bread and French bread, and fillings.

[0043] Hereinafter, the present invention will be further described by examples, but the present invention is not limited to these examples at all.

Examples

[0044] Test Example 1 Preparation of acidic amino acid particles Glutamic acid (manufactured by Sichuan Tongsheng Biopharmaceutical Co., Ltd.) was pulverized at 5000 rpm using a pin mill (Coloplex Mill 160Z, manufactured by Hosokawa Micron Corporation) to obtain glutamic acid particles.

[0045] The average particle diameter (D50) of glutamic acid before pulverization and glutamic acid particles after pulverization was measured using a laser diffraction particle size distribution analyzer (MasterSizer (registered trademark) 3000, manufactured by Malvern). The results are shown in Table 1.

[0046]

Table 1

[0047] Examples 1 to 5 and Comparative Examples 1 to 6 Preparation of coated amino acids for food additives The materials in the ratios shown in Table 2-1 and Table 2-2 were used for the preparation of the coated amino acids. In addition to the glutamic acid particles obtained in the above test examples, the following materials were used for the preparation of each coated amino acid.

[0048] · Palm hardened oil (melting point: 58°C, manufactured by Yokkan Oil & Fat Industry Co., Ltd.) · Beeswax (melting point: 60 - 67°C, manufactured by Miki Chemical Industry Co., Ltd.) · Emulsifier 1 (hexaglycerin polyricinoleate PEM PR-300, manufactured by Riken Vitamin Co., Ltd.) · Emulsifier 2 (monoglycerin fatty acid ester PEM M200, manufactured by Riken Vitamin Co., Ltd.)

[0049] Glutamic acid particles were added to a coating material obtained by adding beeswax and an emulsifier to palm hardened oil heated and melted at 90°C, and dropped at a flow rate of 500 g / m onto a disk with a diameter of 75 mm and a rotation speed of 6000 rpm using a rotary disk type spray cooling device (rotary atomizer method), and sprayed into a device with a blowing temperature of 10°C and an internal temperature of 16 - 20°C to obtain coated glutamic acids A to G. In Comparative Examples 2, 3, 5, and 6, the viscosity of the raw material solution was high and spraying was not possible, so coated glutamic acids were not obtained.

[0050]

Table 2-1

[0051]

Table 2-2

[0052] Measurement of average particle diameter (D50) The average particle size of the coated amino acid for food additives of the present invention is the value measured by a laser diffraction particle size distribution analyzer (MasterSizer (registered trademark) 3000, manufactured by Malvern).

[0053] Measurement of angle of repose, loose bulk density, tapped bulk density, and compressibility It was measured by a Powder Tester (registered trademark) (PT-X, manufactured by Hosokawa Micron Corporation). The angle of repose was measured using a sieve with an aperture of 710 μm under the condition of a vibration time of 180 seconds. The loose bulk density was measured using a sieve with an aperture of 710 μm. The sample was supplied from directly above to a 100 mL cylindrical container at rest under the conditions of an amplitude of 1.5 mm and an operating time of 30 seconds. The excess sample was cut off, and the content volume was precisely weighed to obtain it. The tapped bulk density was determined as the specific gravity after tapping 180 times with a stroke width of 18 mm. The compressibility was calculated by the following formula. The results are shown in Table 3. Compressibility (%) = [(Tapped bulk density (g / cm 3 ) - Loose bulk density (g / cm 3 )] / Tapped bulk density (g / cm 3 ) × 100

[0054] Measurement of dissolution rate After adding 30 mL of ion-exchanged water to 0.1 g of coated glutamic acids A to G, it was dissolved at 80 °C. 30 mL of ion-exchanged water was added, and it was cooled to room temperature (about 30 minutes). The total amount of glutamic acid was measured by neutralization titration with 0.1 mol / l sodium hydroxide using an automatic titrator (COM-1700, HIRANUMA, Inc.). Next, 500 ml of ion-exchanged water was placed in a 1 L beaker, 1 g of sodium lauryl sulfate was dissolved, and it was stirred at 400 rpm using a three-blade propeller (hole diameter × blade diameter: 6 × 45 mm) at room temperature. Approximately 1 g of coated glutamic acids A to G was added thereto and stirred for 10 minutes. 60 ml of the stirred suspension was collected, filtered through filter paper, and then 40 g of the filtrate was accurately weighed, and the elution amount of glutamic acid was measured by neutralization titration with 0.01 mol / L sodium hydroxide using an automatic titrator. The elution rate was calculated by the following formula from the total amount and elution amount of glutamic acid. The results are shown in Table 3. Elution rate (%) = (Elution amount of glutamic acid per 1 g of coated glutamic acid) / (Total amount of glutamic acid per 1 g of coated glutamic acid) × 100

[0055]

Table 3

[0056] It was confirmed that the coated glutamic acid of the present invention has a low elution rate and compressibility, and that the acidic amino acid glutamic acid is sufficiently coated.

Claims

1. A coated amino acid for food additives, comprising acidic amino acid particles having a coating, wherein the ratio of the acidic amino acid particles to the total weight of the coated amino acid is 30 to 65% by weight, the coating material constituting the coating is mainly composed of a hardened oil and contains polyglycerol polyricinoleate, and the ratio of polyglycerol polyricinoleate to the total weight of the coating material is 1 to 20% by weight, A coated amino acid for food additives.

2. The coated amino acid for food additives according to claim 1, wherein the acidic amino acid is at least one selected from the group consisting of glutamic acid and aspartic acid.

3. The coated amino acid for food additives according to claim 1 or 2, wherein the average particle diameter of the acidic amino acid particles is 10 to 50 μm.

4. The coated amino acid for food additives according to any one of claims 1 to 3, wherein the average particle diameter of the coated amino acid is 100 to 400 μm.

5. The coated amino acid for food additives according to any one of claims 1 to 4, wherein the degree of compression of the coated amino acid represented by the following calculation formula is less than 7%: Degree of compression (%) = [(bulk density after compaction (g / cm ３ ) - bulk density after loosening (g / cm ３ )] / bulk density after compaction (g / cm ３ ) × 100.

6. The coated amino acid for food additives according to any one of claims 1 to 5, wherein the bulk density after loosening of the coated amino acid is 0.55 to 0.85 g / cm ３ and the bulk density after compaction is 0.60 to 0.90 g / cm ３ .

7. The coated amino acid for food additives according to any one of claims 1 to 6, wherein the elution rate of the amino acid in water at 25°C is 15% or less.

8. A food freshness improver containing the coated amino acid for food additives according to any one of claims 1 to 7 and at least one selected from the group consisting of powdery organic acids, their salts, amino acids (excluding acidic amino acids), and emulsifiers.

9. The food freshness improver according to claim 8, wherein the powdery organic acid is at least one selected from acetic acid, fumaric acid, adipic acid, citric acid, succinic acid, gluconic acid, malic acid, propionic acid, and sorbic acid, the salt thereof is at least one selected from sodium salts, potassium salts, and calcium salts of acetic acid, fumaric acid, adipic acid, citric acid, succinic acid, gluconic acid, malic acid, propionic acid, and sorbic acid, the amino acid (excluding acidic amino acids) is glycine and / or alanine, and the emulsifier is glycerin fatty acid ester and / or sucrose fatty acid ester.

10. The food freshness improver according to claim 8 or 9, wherein the proportion of at least one selected from the group consisting of powdery organic acids, their salts, amino acids (excluding acidic amino acids), and emulsifiers is 1 to 500 parts by weight with respect to 100 parts by weight of the coated amino acid for food additives.

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