Powdered food shelf life enhancer

Abstract

To provide a powder-type life prolonging agent for a food product which is subjected to less deterioration of antimicrobial action due to the influence of a component of the food product, and which has excellent life prolonging effect with respect to yeast and lactic acid bacterium.SOLUTION: A powder-type life prolonging agent for a food product contains 0.2-25 pts.mass of organic acid and / or acid salts thereof, 2-100 pts.mass of chelate agent having a molecular weight of less than 400, and 2-20 pts.mass of glycerine fatty acid ester relative to 100 pts.mass of sodium acetate. Here, the organic acid and / or the acid salts thereof is not gluconate, and the glycerine fatty acid ester is one in which a carbon number of a constituent fatty acid is 10 to 12.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a powdered shelf life extender for foods that inhibits the growth of yeast and lactic acid bacteria and exhibits excellent bacteriostatic effects. [Background technology]

[0002] In recent years, the demand for ready-made meals has been increasing, and there are more opportunities to eat prepared meals purchased from supermarkets, etc. at home. When prepared meals are produced in each store, a large number of ingredients are used to produce a wide variety of prepared meals, which inevitably increases the risk of cross-contamination, leading to an increase in the incidence of spoilage and food poisoning.

[0003] There are many bacteria that cause spoilage, but yeast and lactic acid bacteria are known to be particularly difficult to inhibit. This is thought to be because they tend to grow easily in low pH ranges, making them less susceptible to ingredients such as acetic acid, which improves the shelf life of food.

[0004] Therefore, there is a demand for shelf-life extenders that inhibit the growth of yeast and lactic acid bacteria and improve the shelf life of foods.

[0005] In light of the above background, proposals have been made to solve these problems.

[0006] Patent Documents 1 and 2 describe food preservatives in which glycine is combined with sodium acetate or sodium gluconate. However, although glycine is effective against heat-resistant bacteria, its effect of inhibiting the growth of yeast and lactic acid bacteria is not sufficient.

[0007] Patent Document 3 proposes a food disinfectant that combines a chelating agent, a surfactant, an organic acid, and a salt of an organic acid. However, because these components are diverse, depending on the combination, the effect of inhibiting the growth of yeast and lactic acid bacteria is insufficient. Furthermore, this disinfectant requires rapid freezing after being applied to the food, making it unsuitable for foods that are prone to freezing denaturation.

[0008] Patent Document 4 proposes a food shelf life extender containing a glycerin fatty acid ester and chalconic acid. However, although the glycerin fatty acid ester exhibits high antibacterial activity in in vitro tests, the antibacterial activity is significantly reduced in the presence of food components such as starch and protein, making it difficult to obtain a sufficient effect. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Japanese Patent Application Publication No. 57-206371 [Patent Document 2] Japanese Patent Application Laid-Open No. 2000-201660 [Patent Document 3] Japanese Patent Application Laid-Open No. 2003-70451 [Patent Document 4] Japanese Patent Application Publication No. 2019-140974 Summary of the Invention [Problem to be solved by the invention]

[0010] An object of the present invention is to provide a powdered shelf life extender for food which has little reduction in antibacterial activity due to the influence of food components, has a growth inhibitory effect on yeast and lactic acid bacteria, and has an excellent shelf life extending effect. [Means for solving the problem]

[0011] The present inventors have discovered that the above-mentioned problems can be solved by blending sodium acetate with a specific organic acid and / or its acid salt, a specific chelating agent, and a specific emulsifier in specific ratios, and have thus completed the present invention.

[0012] Specifically, the present invention provides a powdered shelf life extender for food, which contains, per 100 parts by weight of sodium acetate, 0.2 to 25 parts by weight of an organic acid and / or its acid salt, 2 to 100 parts by weight of a chelating agent having a molecular weight of less than 400, and 2 to 20 parts by weight of a glycerin fatty acid ester, wherein the organic acid and / or its acid salt is not gluconic acid, and the glycerin fatty acid ester has a constituent fatty acid with 10 to 12 carbon atoms. [Effects of the Invention]

[0013] The powdered shelf life extender for foods of the present invention can inhibit the growth of yeast and lactic acid bacteria even in the presence of food ingredients, and is therefore widely used in meat products, fish paste products, various prepared dishes, etc. DETAILED DESCRIPTION OF THE INVENTION

[0014] The sodium acetate in the powdered shelf life extender for foods of the present invention is not particularly limited as long as it is usable for foods, and may be, for example, a commercially available food additive, or may be one produced by a known method such as dehydration of sodium acetate trihydrate. In addition, it is preferable to use anhydrous sodium acetate as the sodium acetate.

[0015] The content of sodium acetate in the powdered shelf life extender for food of the present invention is preferably 40 to 90% by weight, more preferably 45 to 88% by weight, and even more preferably 50 to 85% by weight, based on the total weight of the shelf life extender.

[0016] The organic acid and / or its acid salt in the powdered shelf life extender for food of the present invention may be any that can be used in food (with the exception of gluconic acid). Specific examples include acetic acid, fumaric acid, citric acid, glutamic acid, malic acid, lactic acid, succinic acid, adipic acid, phytic acid, monosodium succinate, monosodium fumarate, and monopotassium citrate. Among these, acetic acid is preferred because of its excellent shelf life extending effect. In the present invention, acid salts refer to those that exhibit acidity when dissolved in aqueous solution.

[0017] The proportion of the organic acid and / or its acid salt in the powdered shelf life extender for foods of the present invention is 0.2 to 25 parts by weight, preferably 0.3 to 20 parts by weight, more preferably 0.4 to 18 parts by weight, and even more preferably 0.5 to 17.5 parts by weight, relative to 100 parts by weight of sodium acetate. If the proportion of the organic acid and / or its acid salt is less than 0.2 parts by weight relative to 100 parts by weight of sodium acetate, the pH tends to be high and it is difficult to achieve a bacteriostatic effect, whereas if it exceeds 25 parts by weight relative to 100 parts by weight of sodium acetate, the acidity tends to be strong and the original flavor of the food tends to be impaired.

[0018] The powdered shelf life extender for foods of the present invention contains a chelating agent having a molecular weight of less than 400. The molecular weight of the chelating agent is preferably less than 350, and more preferably 170 to 300. If the molecular weight of the chelating agent is 400 or more, the bacteriostatic effect tends to be insufficient.

[0019] The type of chelating agent used is not particularly limited as long as it can be added to food, and examples include gluconic acid (molecular weight = 196.16), sodium gluconate (molecular weight = 218.14), potassium gluconate (molecular weight = 234.25), gluconodeltalactone (molecular weight = 178.14), disodium dihydrogen pyrophosphate (molecular weight = 221.94), trisodium citrate (molecular weight = 258.07), etc. Among these chelating agents, chelating agents that are organic acids or their salts are preferred because they have little effect on the taste of food, and more specifically, sodium gluconate and gluconodeltalactone are more preferred, with sodium gluconate being even more preferred.

[0020] The ratio of the chelating agent in the powdered shelf life extender for foods of the present invention is 2 to 100 parts by weight, more preferably 3 to 70 parts by weight, and even more preferably 3.5 to 60 parts by weight, relative to 100 parts by weight of sodium acetate. If the ratio of the chelating agent to sodium acetate is outside the above range, the bacteriostatic effect tends to be insufficient.

[0021] The powdered shelf life extender for food of the present invention further contains a glycerin fatty acid ester. Any glycerin fatty acid ester can be used as long as the constituent fatty acid is a saturated, straight-chain or branched fatty acid having 10 to 12 carbon atoms, but monoglycerin fatty acid esters and diglycerin fatty acid esters are preferred in that they have little effect on the flavor of food. More specifically, monoglycerin capric acid ester, monoglycerin lauric acid ester, and diglycerin lauric acid ester are preferred, monoglycerin lauric acid ester and diglycerin lauric acid ester are more preferred, and monoglycerin lauric acid ester is even more preferred.

[0022] The proportion of the glycerin fatty acid ester in the powdered shelf life extender for foods of the present invention is 2 to 20 parts by weight, preferably 2.5 to 18 parts by weight, more preferably 3 to 17 parts by weight, and even more preferably 3.5 to 16 parts by weight, relative to 100 parts by weight of sodium acetate. If the proportion of the glycerin fatty acid ester is less than 2 parts by weight relative to 100 parts by weight of sodium acetate, the bacteriostatic effect tends to be insufficient, while if it exceeds 20 parts by weight relative to 100 parts by weight of sodium acetate, the bitter taste tends to be strong and the original flavor of the food tends to be impaired.

[0023] The powdered shelf life extender for foods of the present invention can be obtained by powdering each raw material through steps such as stirring, kneading, heating, etc. The production method is not particularly limited, and the powder can be obtained by adding all raw materials at the same time and stirring and kneading, or by adding each raw material sequentially and stirring and kneading.

[0024] The powdered shelf life extender for foods of the present invention can also be used in the form of an aqueous solution dissolved in water. The pH of the aqueous solution is preferably 4.5 to 6.8, more preferably 4.8 to 6.3, and even more preferably 5.1 to 5.8. If the pH is less than 4.5, the food tends to have a strong sour taste and lose its original flavor, while if the pH is more than 6.8, the bacteriostatic effect tends to be insufficient. Note that all pH values ​​are measured in a 1 wt % aqueous solution.

[0025] The method for adding the powdered shelf life extender for food of the present invention to food is not particularly limited, and any of mixing, immersion, and spraying methods may be used, but from the standpoint of workability, the method of mixing it together with the raw materials of the food is preferred.

[0026] The amount of the powdered shelf life extender for foods of the present invention to be added may be determined appropriately depending on the target food, but in general, it is preferably added so that the proportion relative to the total weight of the food is 0.3 to 3 wt%, more preferably 0.5 to 2 wt%, and even more preferably 0.6 to 1.5 wt%. If the proportion of the powdered shelf life extender for foods of the present invention is less than 0.3 wt% relative to the total weight of the food, the bacteriostatic effect tends to be insufficient, and if it exceeds 3 wt%, the sour or harsh taste tends to be too strong, impairing the original flavor of the food.

[0027] The powdered shelf life extender for foods of the present invention inhibits the growth of not only general bacteria but also yeast and lactic acid bacteria, thereby achieving an excellent shelf life extending effect.

[0028] Examples of yeasts whose growth can be inhibited by the powdered shelf life extender for foods of the present invention include Saccharomyces cerevisiae, Candida albicans, Pichia anomala, and Pichia farinosa, and the growth of Saccharomyces cerevisiae in particular can be effectively inhibited.

[0029] Lactic acid bacteria whose growth can be inhibited by the powdered food shelf life extender of the present invention include Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus plantarum, Leuconostoc mesenteroides, etc., and the growth of Lactobacillus brevis in particular can be effectively inhibited.

[0030] The powdered shelf life extender for food of the present invention may be used in combination with one or more other ingredients such as glycine, thiamine lauryl sulfate, sucrose fatty acid ester, egg white lysozyme, licorice oil extract, protamine, and other bacteriostatic substances.

[0031] The foods for which the powdered shelf life extender for foods of the present invention can be used are not particularly limited, and examples thereof include fish paste products such as kamaboko, chikuwa, hanpen, fish ham, and sausage; meat products such as ham, sausage, bacon, hamburger steak, and minced meat balls; fried products such as croquettes, pork cutlets, fried chicken, fried fish, and fried chicken; cooked rice products such as fried rice and takikomi gohan; noodles such as Chinese noodles, pasta, udon, and soba; prepared dishes such as potato salad, gyoza, shumai, tamagoyaki, simmered dishes, and mixed dishes; stuffings for curry bread and Chinese buns, and fillings for sandwiches; creams such as custard cream, whipped cream, and flower paste; confectioneries such as castella, sponge cake, buns, and bean paste; and processed fruit products such as jam.

[0032] The powdered shelf life extender for foods of the present invention is particularly suitable for extending the shelf life of meat products and prepared dishes, among the above foods, in which the proliferation of yeast and lactic acid bacteria often poses a problem.

[0033] The present invention will be further explained below with reference to examples and comparative examples, but the present invention is not limited to these examples. [Example]

[0034] In the following examples and comparative examples, the following materials were used. Sodium acetate (anhydrous) (Mitsubishi Chemical Corporation) Acetic acid (manufactured by Nichiwagosei Co., Ltd.) Fumaric acid (manufactured by Nippon Shokubai Co., Ltd.) Sodium gluconate (Fuso Chemical Co., Ltd.) Glucono-delta-lactone (Fuso Chemical Co., Ltd.) Sodium tetrapolyphosphate (manufactured by Rinkagaku Kogyo Co., Ltd.) Sodium hexametaphosphate (manufactured by Taihei Chemical Industry Co., Ltd.) Disodium dihydrogen pyrophosphate (manufactured by Taihei Chemical Industry Co., Ltd.) Glycerin fatty acid ester 1 (Poem (registered trademark) M-300, manufactured by Riken Vitamin Co., Ltd.) Glycerin fatty acid ester 2 (Poem (registered trademark) M-100, manufactured by Riken Vitamin Co., Ltd.) Sucrose fatty acid ester (Ryoto (registered trademark) Sugar Ester P-1670, manufactured by Mitsubishi Chemical Corporation) Dextrin (Cluster Dextrin (registered trademark), manufactured by Glico Nutrition Foods Co., Ltd.)

[0035] Hamburger steak shelf life test Examples 1, 2, and 4 to 7, Reference Examples 3 and 8, and Comparative Examples 1 to 8 Powdered shelf life extenders for foods were prepared with the compositions shown in Tables 1 and 2. Hamburgers were produced using each of the prepared formulations, and the resulting hamburgers were subjected to a storage stability test.

[0036] Hamburger steak production 60 g of ground chicken breast, 29 g of Hamburger Helper (House Foods Corporation), 10 g of water, and 1 g of each formulation (1% by weight of the total food mass) were placed in a food processor (Panasonic Corporation, MK-K48P) and mixed for 1 minute. The prepared mixture was molded into 10 g portions, steam-heated for 10 minutes in a steam convection oven (Tanico Corporation, TSCO-4EB), allowed to cool for approximately 1 hour, and then subjected to a storage stability test.

[0037] The produced hamburger steaks were placed in sterile bags, inoculated with Lactobacillus brevis NBRC3345 as lactic acid bacteria at approximately 10 CFU / g, and stored at 15°C. Similarly, Saccharomyces cerevisiae NBRC0205 as yeast was inoculated at approximately 10 CFU / g, and stored at 15°C. The viable cell counts were measured using standard agar medium or potato dextrose agar medium after 5 days for the lactic acid bacteria and after 6 days for the yeast, using the pour plate method, and the effectiveness was evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2.

[0038] [Evaluation criteria] lactic acid bacteria 〇: The number of live bacteria after 5 days is 10 6 Less than (CFU / g) ×: The number of live bacteria after 5 days is 10 6 (CFU / g) or more yeast 〇: The number of live bacteria after 6 days is 10 6 Less than (CFU / g) ×: The number of live bacteria after 6 days is 10 6 (CFU / g) or more

[0039] [Table 1]

[0040] [Table 2]

[0041] Sensory evaluation Example 1 and Comparative Examples 9 to 11 A potato salad was prepared by adding 0.5 g of salt and 64.5 g of boiling water to 23.0 g of commercially available potato flakes (manufactured by Nippon Garlic Co., Ltd.), stirring well, and allowing to cool. After this, 12.0 g of commercially available mayonnaise was added to prepare the potato salad. Each of the powdered food shelf life extenders of Example 1 and Comparative Examples 9 to 11 shown in Table 3 was added at 1.0 wt % to the total amount of the prepared potato salad. The resulting potato salad was eaten by a panel of 12 people and evaluated for sourness and harshness. The evaluation results, using Example 1 as the evaluation control, are shown in Table 3.

[0042] [Sourness evaluation criteria] ○: Less sour than Example 1 △: Sourness equivalent to that of Example 1 ×: Stronger sourness than Example 1 [Evaluation criteria for bitterness] ○: Less bitter than Example 1 △: Bitter taste equivalent to Example 1 ×: Stronger bitterness than Example 1

[0043] [Table 3]

Claims

1. A powdered shelf life extender for food, comprising 0.3 to 17.5 parts by weight of an organic acid and / or its acid salt, 3.5 to 70 parts by weight of a chelating agent having a molecular weight of less than 400, and 3 to 18 parts by weight of a glycerin fatty acid ester, relative to 100 parts by weight of sodium acetate, the organic acid and / or its acid salt is at least one selected from the group consisting of acetic acid, fumaric acid, and sodium salts thereof; the chelating agent is sodium gluconate; The powdered shelf life extender for food, wherein the glycerin fatty acid ester is a monoglycerin fatty acid ester having a constituent fatty acid with 10 to 12 carbon atoms.

2. 2. The powdered shelf life extender for foods according to claim 1, wherein a pH of a 1 wt% aqueous solution thereof is 4.5 to 6.

8.

3. 3. The powdered shelf life extender for food according to claim 1, which is used to inhibit the growth of yeast and lactic acid bacteria.

4. 4. The powdered shelf life extender for foods according to claim 3, wherein the yeast is one or more species selected from the group consisting of Saccharomyces cerevisiae, Candida albicans, Pichia anomala, and Pichia farinosa.

5. 4. The powdered shelf life extender for foods according to claim 3, wherein the lactic acid bacterium is one or more species selected from the group consisting of Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus plantarum, and Leuconostoc mesenteroides.

6. A method for improving the shelf life of food, comprising adding the powdered shelf life improver for food according to any one of claims 1 to 5 to food, wherein the powdered shelf life improver for food is added in an amount of 1 to 3% by weight based on the total amount of the food.

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