Composition for food preservation

Abstract

A composition for food preservation that is used for preventing deterioration in the quality of a food by coating the surface of said food, said composition containing water, modified starch, sodium acetate, and glycine, and having a viscosity of 10-10,000 mPa·s as measured at a rotation speed of 3-12 rpm using a B-type viscometer and at a product temperature of 25°C.

Description

Food preservation composition

[0001] The present invention relates to a food preservation composition and a method for preventing deterioration of food quality using the same.

[0002] In recent years, a wide variety of processed or semi-processed foods have been provided to enable a variety of convenient meals in various situations, such as at home or outdoors. For example, foods that are cooked or semi-cooked in factories or stores and can be eaten at home without cooking or with only simple cooking are commercially available.

[0003] Foods produced in factories or stores may take a long time to be eaten after production. In addition, in the food production process at factories or stores, a long time may elapse between preparing multiple foods and then combining them to produce the final product. However, leaving foods for a long time generally causes a problem in that the texture and flavor deteriorate over time.

[0004] Patent Literature 1 describes that an edible coating containing a polysaccharide and a crosslinker solution can preserve the sensory properties of fruits and vegetables subjected to heat treatment or cooking. Patent Literature 2 describes a method for improving the shelf life of green vegetables, in which green vegetables are immersed in an alkaline aqueous solution, heated in hot water or steam, and then immersed in or sprayed with an aqueous solution containing a bacteriostatic substance such as an organic acid, and that this method inhibits fading of the green color of the heat-treated green vegetables and spoilage due to bacterial growth. Patent Literature 3 describes a method for preserving the freshness of fresh vegetables, which comprises immersing fresh vegetables in a heated aqueous solution containing a thickener and a bacteriostatic agent.

[0005] JP-T-2014-531214 A JP-A-2006-296325 A JP-A-2004-215544 A

[0006] The deterioration of food texture and flavor over time is thought to be mainly due to changes in the moisture content of the food over time, such as evaporation of moisture or, conversely, absorption of moisture from the atmosphere, or physical or chemical deterioration of the food due to light, heat, or the like. According to the inventors' findings, such quality deterioration is particularly pronounced in foods that have been cooked. This is thought to be due to the shrinkage of the food surface caused by heating, resulting in fine cracks through which moisture is lost. Traditionally, foods have been packaged in containers, plastic wrap, film, or the like to prevent them from drying out. However, food packaging is time-consuming and costly. Furthermore, packaged foods can easily spoil if they remain too moist in containers or plastic wrap. Furthermore, in recent years, food packaging is often not preferred due to concerns about maintaining the food's appearance and attractiveness.

[0007] It is desirable to prevent deterioration of the quality of foods such as cooked foods over time, specifically deterioration of texture and flavor over time, without packaging.

[0008] The present inventors have discovered that deterioration in the texture and flavor of food can be prevented by coating the surface of the food with a liquid composition containing water, modified starch, sodium acetate, and glycine.

[0009] The present invention provides the following as representative embodiments. [1] A food preservation composition used to prevent deterioration of food quality by coating the surface of the food, the composition containing water, a processed starch, sodium acetate, and glycine, and having a viscosity of 10 to 10,000 mPa·s as measured at a product temperature of 25°C using a Brookfield viscometer at 3 to 12 rpm. [2] The food preservation composition according to [1], containing 0.02 to 3.0% by mass of the sodium acetate and glycine, respectively. [3] The food preservation composition according to [1] or [2], containing 0.5 to 6.0% by mass of the processed starch. [4] The food preservation composition according to any one of [1] to [3], wherein the processed starch is at least one selected from the group consisting of processed cornstarch, modified waxy cornstarch, and modified tapioca starch. [5] The food preservation composition according to any one of [1] to [4], wherein the processed starch is at least one selected from the group consisting of etherified starch, acetylated starch, and cross-linked starch. [6] The food preservation composition according to any one of [1] to [5], wherein the food is a heat-treated food. [7] A method for preventing deterioration of food, comprising coating at least a portion of a food with the food preservation composition according to any one of [1] to [5]. [8] The method according to [7], comprising heating the food coated with the food preservation composition. [9] The method according to [7] or [8], comprising freezing and heating the food coated with the food preservation composition.

[10] The method according to any one of [7] to [9], wherein the food coated with the food preservation composition is a heat-treated food.

[11] A method for producing a food whose deterioration is prevented, comprising coating at least a portion of a food with the food preservation composition according to any one of [1] to [5].

[12] The method of

[11] , which comprises heating the food coated with the food preservation composition.

[13] The method of

[11] or

[12] , which comprises freezing and heating the food coated with the food preservation composition.

[14] The method of any one of

[11] to

[13] , wherein the food coated with the food preservation composition is a heat-treated food.

[15] Use of the following composition for coating the surface of food to prevent deterioration of the food: a composition containing water, processed starch, sodium acetate, and glycine, and having a viscosity of 10 to 10,000 mPa·s as measured at a product temperature of 25°C and a rotation speed of 3 to 12 rpm with a Brookfield viscometer.

[16] Use of water, processed starch, sodium acetate, and glycine in the manufacture of a food preservation composition used to coat the surface of food to prevent deterioration of the food, wherein the viscosity of the composition is 10 to 10,000 mPa·s as measured at a product temperature of 25°C and a rotation speed of 3 to 12 rpm with a Brookfield viscometer.

[17] The use according to

[15] or

[16] , wherein the composition contains 0.02 to 3.0 mass% of sodium acetate and glycine, respectively.

[18] The use according to any one of

[15] to

[17] , wherein the composition contains the modified starch in an amount of 0.5 to 6.0% by mass.

[19] The use according to any one of

[15] to

[18] , wherein the modified starch is at least one selected from the group consisting of modified cornstarch, modified waxy cornstarch, and modified tapioca starch.

[20] The use according to any one of

[15] to

[19] , wherein the modified starch is at least one selected from the group consisting of etherified starch, acetylated starch, and cross-linked starch.

[21] The use according to any one of

[15] to

[20] , wherein the food is a heat-treated food.

[0010] The food preservation composition of the present invention is used to coat the surface of food. The quality of food to which the composition is applied can be maintained because the deterioration of texture and flavor over time is prevented in the coated area. Furthermore, coating the surface of food with the composition can suppress microbial growth in the coated area, thereby preventing food spoilage.

[0011] The food preservation composition of the present invention (hereinafter also simply referred to as the composition of the present invention) contains water, modified starch, sodium acetate, and glycine. The water may be water that is suitable for use in food, such as clean water or ion-exchanged water. The content of the water in the composition of the present invention is preferably 70 to 99% by mass, more preferably 80 to 98% by mass, and even more preferably 90 to 97% by mass, of the total mass of the composition.

[0012] The processed starch contained in the composition of the present invention can be prepared by subjecting raw starch to conventional processing, for example, at least one treatment selected from the group consisting of esterification treatment such as acetylation, etherification treatment such as hydroxypropylation, cross-linking treatment such as phosphate cross-linking, and oxidation. The raw starch can be an edible starch, such as unmodified starch such as corn starch, waxy corn starch, potato starch, tapioca starch, rice starch, or wheat starch. These raw starches can be used alone or in combination of two or more. Preferably, the raw starch is at least one selected from the group consisting of corn starch, waxy corn starch, and tapioca starch. The processed starch used in the present invention is preferably at least one selected from the group consisting of etherified starch, acetylated starch, and cross-linked starch, more preferably at least one selected from the group consisting of etherified starch and cross-linked starch, and even more preferably an etherified starch or cross-linked starch of corn starch or waxy corn starch.

[0013] The content of the processed starch in the composition of the present invention is preferably 0.5 to 6.0 mass%, more preferably 1.0 to 5.0 mass%, even more preferably 2.0 to 4.5 mass%, and still more preferably 2.5 to 4.0 mass%, based on the total mass of the composition.

[0014] The sodium acetate contained in the composition of the present invention may be of food grade, and commercially available preparations can be used. The content of sodium acetate in the composition of the present invention is preferably 0.02 to 3.0% by mass, more preferably 0.05 to 2.5% by mass, even more preferably 0.6 to 2.2% by mass, even more preferably 0.8 to 2.0% by mass, and even more preferably 1.2 to 1.5% by mass, based on the total mass of the composition.

[0015] The glycine contained in the composition of the present invention may be of food grade, and commercially available preparations can be used. The content of glycine in the composition of the present invention is preferably 0.02 to 3.0% by mass, more preferably 0.05 to 2.5% by mass, even more preferably 0.08 to 1.5% by mass, even more preferably 0.1 to 1.0% by mass, and even more preferably 0.12 to 0.5% by mass, based on the total mass of the composition.

[0016] In addition to the water, processed starch, sodium acetate, and glycine, the composition of the present invention may further contain other ingredients as long as the effects of the present invention can be maintained. Examples of such other ingredients include, but are not limited to, cereal flours such as wheat flour, unprocessed starch, sugars, proteins, protein hydrolysates, dietary fiber, oils and fats, emulsifiers, thickeners, salts, organic or inorganic acids, colorants, seasonings, and spices. These other ingredients may be used alone or in combination of two or more. When the composition of the present invention contains such other ingredients, their total content is preferably less than 20% by mass, more preferably 0.1 to 15% by mass, and even more preferably 0.1 to 10% by mass, of the total mass of the composition. The content of each of the other ingredients in the composition can be determined appropriately depending on the desired properties of the composition. For example, the desired viscosity can be adjusted by adding approximately 0.001 to 3% by mass of a thickener to the composition. The thickener may be one or more selected from thickening polysaccharides such as xanthan gum, tamarind gum, guar gum, gum arabic, and gellan gum.

[0017] The composition of the present invention can be prepared by mixing the above-mentioned components. The order of mixing the components is not particularly limited and can be determined appropriately taking into consideration the properties of the components and the state of the composition after adding the components. For example, the composition of the present invention can be adjusted to a predetermined viscosity described below by gradually adding a component that affects the viscosity, such as a thickener, while measuring the viscosity of the composition. The prepared composition of the present invention is preferably a liquid composition having the viscosity described below.

[0018] Increasing the viscosity of the composition of the present invention makes it easier to retain on the surface of the food to which it is applied, facilitating coating of the food. If the viscosity of the composition of the present invention is too low, the composition may penetrate into the food or drip when applied to the food, making it difficult to coat the food with the composition. To prevent this, it may be necessary to freeze or heat the composition as described below immediately after applying it to the food. On the other hand, if the viscosity of the composition of the present invention is too high, the composition may be less likely to spread over the surface of the food, again making it difficult to coat the food. Furthermore, the coating may become thicker, which may affect the taste and texture of the food. The viscosity of the composition of the present invention is preferably 10 to 10,000 mPa·s, more preferably 20 to 8,000 mPa·s, even more preferably 30 to 2,000 mPa·s, even more preferably 40 to 1,200 mPa·s, and even more preferably 45 to 400 mPa·s. The viscosity in this specification is a value measured at a product temperature of 25°C using a Brookfield viscometer at a rotation speed of 3 to 12 rpm.

[0019] The food preservation composition of the present invention is used to prevent deterioration of food quality by coating the surface of the food. More specifically, at least a portion of the surface of the food is coated with the composition of the present invention. Food to which the composition of the present invention has been applied is prevented from deterioration and has improved shelf life. Therefore, the present invention provides a method for preventing deterioration of food quality using the composition of the present invention. The present invention also provides a method for producing food whose deterioration has been prevented using the composition of the present invention.

[0020] The composition of the present invention exerts its effect by coating the surface of a food product and remaining there. To coat a food product with the composition of the present invention, any known method for adhering a liquid to the surface of a food product can be appropriately applied. Examples of such methods include painting, spraying, dripping, and dipping. The amount of the composition of the present invention applied to the food product can vary depending on the area to be covered by the composition. For example, the composition is applied to the food product in an amount sufficient to form a coating having a thickness of preferably 0.05 mm to 1 mm, more preferably 0.08 mm to 0.8 mm, on the area to be covered on the surface of the food product.

[0021] Typically, the composition of the present invention is almost transparent at the aforementioned thickness unless it contains a pigment or the like, and therefore does not impair the appearance of the food to which it is applied. Preferably, by applying the composition of the present invention to food, a transparent film is formed that adheres closely to the surface of the food, and this film maintains the appearance of the food and gives it a glossy feel. Furthermore, the coating formed by the composition of the present invention inhibits the growth of microorganisms, thereby preventing food spoilage.

[0022] Foods to which the composition of the present invention can be applied can be appropriately selected without particular limitations, as long as the surface of the food can be maintained coated with the composition. The food may be a solid food or a liquid food. The food may be an uncooked food such as a fresh food, or a heat-treated food such as a cooked food. The food may be a final product manufactured for consumption, or a semi-finished product that serves as an ingredient for the final product. Examples of such foods include processed or cooked meat, seafood, vegetables, mushrooms, etc.; bakery foods and processed grain dough foods such as noodles; sauces such as white sauce and curry sauce; fresh foods such as fruits and vegetables; and foods combining these. Suitable examples of such foods include side dishes or prepared foods produced in large quantities at home and eaten on the same day or the following day; foods produced in a central kitchen and sold in a store; foods semi-cooked in a central kitchen, transported to a store, and then finished cooked and sold in the store; foods produced in a central kitchen, transported to a consumer, stored as necessary, and then eaten, etc. More specific examples of such foods include hamburger steaks, chicken teriyaki, stuffed peppers, gyoza, shumai, meatballs, prepared bread, and fillings placed thereon.

[0023] From the viewpoint of preventing food spoilage, it is preferable that the food to which the composition of the present invention is applied is preheat-treated. The heat treatment is not particularly limited as long as it is a method applicable to food. Preferably, the food to which the composition of the present invention is applied is a cooked food. As described above, cooked foods are prone to quality deterioration after cooking, so the quality deterioration prevention effect of the composition of the present invention can be more effective. Examples of such cooking methods include heating using oil as a heat medium, such as deep-frying and pan-frying; heating using steam as a heat medium, such as steaming; heating using air as a heat medium, such as oven-baking and hot air heating; heating using a solid as a heat medium, such as teppanyaki; microwave heating; and combinations thereof. Of these, cooked foods cooked using air as a heat medium or microwave heating, which generally result in a large deterioration in quality after cooking, are more suitable as targets for applying the composition of the present invention.

[0024] When applying the composition of the present invention to liquid foods such as sauces, the food can be filled in a container in advance. In this case, the viscosity of the liquid food can be adjusted so that the composition can maintain a coating state on the food without mixing with the food. For example, the viscosity of the liquid food is preferably about 500 to 20,000 mPa·s. Alternatively, when applying the composition of the present invention to liquid foods, the food can be frozen or gelled in advance by cooling or the like.

[0025] The composition of the present invention may cover the entire surface of the food, but this is not necessary. From the viewpoint of minimizing the amount of the composition of the present invention applied to the food, the composition of the present invention only needs to cover the top and / or side surfaces of the food. Preferably, at least the top surface is covered. Substantially only the top surface may be covered. Alternatively, when the food is packed in a container, the composition of the present invention may cover the surface that is not in contact with the wall of the container, such as the top surface. In this specification, the top surface of the food refers to the surface area within the range surrounded by the perimeter of the food when the food is placed on a flat surface in the orientation in which it is to be served for consumption and viewed from above vertically. In this specification, the side surface of the food refers to the surface area between the top surface of the food and the surface on which it is placed (the surface in contact with the flat surface).

[0026] When the composition of the present invention is applied to food, if the composition penetrates into, gets mixed into, or drips from the food, it becomes difficult to form a coating of the composition. Increasing the viscosity of the composition can prevent this penetration, contamination, or dripping. Alternatively, by applying the composition to the food and immediately solidifying it by freezing or heating, a coating can be quickly formed on the surface of the food, or the coating can be prevented from being inadvertently removed from the food surface, or from being partially peeled or deformed. The freezing method can be any method commonly used for freezing food, such as freezing at -5°C to -80°C in a freezer. The frozen food can be stored frozen. Furthermore, the frozen food can be thawed as needed and used to produce a final product. For example, the frozen food can be heated immediately, or after thawing or partial thawing. The heating method can be any method that does not remove the coating of the composition of the present invention formed on the food surface. The heating method can be any method commonly used for cooking food. Examples of suitable methods include baking over an open flame or in an oven, pan-frying on a griddle or frying pan, and steaming. Baking is preferred because it enhances the transparency and gloss of the composition of the present invention, improving the appearance of the food, or because it imparts a sweet and fragrant flavor, thereby improving the flavor of the food. Baking using superheated steam is also possible, but this may result in discoloration of the composition of the present invention. The heating conditions vary depending on the type and amount of food to be heated and the heating method, but preferably involve a heating medium (air, steam, griddle, etc.) temperature of 70 to 300°C and a heating time of approximately 3 to 60 minutes. In the case of microwave heating, microwave heating at 500 to 2000 W for approximately 1 to 30 minutes is preferred.

[0027] In one embodiment, the food to which the composition of the present invention is applied is a semi-finished product to be used in the production of a final product. In this case, the semi-finished product to which the composition of the present invention is applied can be frozen or heated, then combined with other foods, and cooked as needed to produce a final product. Alternatively, the semi-finished product to which the composition of the present invention is applied can be combined with other foods, frozen, and cooked as needed to produce a final product. Alternatively, the composition of the present invention can be applied to the semi-finished product before or after combining with other foods, and then cooked to produce a final product. In another embodiment, the composition of the present invention is applied to a final product. In this case, the food to which the composition of the present invention is applied can be frozen and / or cooked to produce a final product. Alternatively, the food to which the composition of the present invention is applied is a final product, and is eaten after being reheated as needed.

[0028] A preferred embodiment of the procedure for producing a food product using the composition of the present invention will be described. Typically, a food product ready to eat is first prepared. If the food product is a liquid food product such as a sauce or liquid filling, the food product may be filled into a container as needed. Next, the composition of the present invention is applied to a predetermined surface area of ​​the food product by painting, spraying, dripping, dipping, or the like to form a coating of the aforementioned thickness. Preferably, the food product to which the composition of the present invention has been applied is frozen. Next, the food product on which the coating has been formed is heated. Preferably, the heating is baking.

[0029] It is possible to produce a combination food product containing a food product to which the composition of the present invention is applied and a food product to which the composition of the present invention is not applied. In this case, a food product to which the composition of the present invention is applied and frozen can be suitably used. For example, when producing a snack food such as a Danish pastry topped with a filling, the Danish pastry is resistant to spoilage, but deterioration or spoilage of the filling may become a problem. By using a food product to which the composition of the present invention is applied as the filling, it is possible to produce a snack food product whose quality is maintained for a long period of time. However, it is cumbersome to place the filling in the center of the Danish pastry dough before heating and then apply the composition of the present invention only to the filling. In such cases, the composition of the present invention is applied to the filling and then frozen to prepare a frozen filling in advance. The frozen filling is placed in the center of separately prepared, uncooked Danish pastry dough and baked, thereby making it possible to produce a snack food product using a simple procedure.

[0030] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0031] (Production Examples) Food preservation compositions were produced according to the following procedure. The viscosity of the produced compositions (product temperature 25°C) was measured using a Brookfield viscometer at 3 to 12 rpm. 1) Production Examples 1 to 5 and Comparative Examples 1 to 5: The components were mixed according to the formulation shown in Table 1, heated to 80°C, and stirred for 5 minutes, then removed from the heat and cooled to produce liquid compositions. 2) Production Examples 6 to 10: A thickener (xanthan gum) was added to the composition of Production Example 2 to adjust the viscosity as shown in Table 2. 3) Production Examples 11 to 38: Compositions were produced according to the same procedure as Production Example 2, except that the formulation of the composition was changed as shown in Tables 3 to 5.

[0032] (Test Example 1) 1) Preparation of White Stew Salad oil, butter, and flour were placed in a pot and heated while stirring. Milk was added in small amounts and the mixture was thoroughly mixed while heating. Water was added and brought to a boil, and the mixture was then reduced while adjusting the heat to prevent excessive boiling, to produce a white sauce. The viscosity of the resulting white sauce was 3800 mPa·s at a product temperature of 25°C and measured at 3 to 12 rpm using a Brookfield viscometer. Zucchini was cut into 3 cm x 4 cm, 8 mm thick pieces. Salad oil was poured into a pot, and the cut zucchini was deep-fried. Separately, parboiled spinach leaves were squeezed out and formed into logs with a diameter of 1 cm and a length of 2.5 cm. 100 g of the white sauce prepared above (approximately 2 cm deep) was filled into a heat-resistant tray with a diameter of 8 cm and a depth of 3 cm. One zucchini and one spinach were placed on top of the filled white sauce to produce a white stew for individual consumption.

[0033] 2) Production of Stew Pie ​​The white stew for individual servings produced in 1) above was filled into trays and arranged, and 3 g of the compositions of Production Examples 1 to 38 and Comparative Examples 1 to 5 was sprayed onto the trays to coat the surfaces, followed by quick freezing. The thickness of the composition after spraying was approximately 0.6 mm, and was a nearly uniform thickness across the entire surface of the stew and ingredients. A commercially available pie dough was prepared. The frozen white stew was placed in the center of the pie dough while still frozen, and baked in an oven preheated to 200°C for 20 minutes to produce a stew pie. In this stew pie, only the white stew portion in the center was coated with the food preservation composition.

[0034] 3) Sensory Evaluation After baking, the stew pies were allowed to cool indoors for 30 minutes, then placed in polyethylene bags and stored at 25°C for 36 hours. After storage, the texture and flavor of the white stew portion of the stew pies were evaluated by a trained panel of 10 people using the following evaluation criteria, and the average of the 10 evaluations was calculated. The results are shown in Tables 1 to 5. <Evaluation criteria for texture> 5 points: Very smooth texture, extremely good 4 points: Smooth texture, good 3 points: Slightly rough texture, but acceptable 2 points: Rough texture, poor 1 point: Very rough texture, very poor <Evaluation criteria for flavor> 5 points: No noticeable sourness or bitterness, very good 4 points: Almost no noticeable sourness or bitterness, good 3 points: Slightly noticeable sourness or bitterness, but acceptable 2 points: Slightly noticeable sourness or bitterness, poor 1 point: Very strong sourness or both sourness and bitterness, very poor

[0035] 4) Viable Bacteria Count After baking, the stew pies made using the compositions of Production Examples 1 to 5 and Comparative Examples 1 to 5 were allowed to cool indoors for 30 minutes, then placed in polyethylene bags and stored at 30°C. After 0, 18, and 24 hours, the white stew portion was separated from the stew pie, and the general viable bacterial count was measured and evaluated using the following method. The results are shown in Table 1. <Method for Measuring General Viable Count> The viable bacterial count was measured using the surface smear plate method. Specifically, the procedure is as follows: The white stew was placed in a stomacher bag, diluted 10 times by mass with peptone water as a diluent, and then processed in a stomacher to obtain a sample solution. 0.1 mL of the sample solution diluted 1x, 100x, or 10,000x was dropped onto the surface of a solidified agar medium (standard agar medium; Eiken Chemical), smeared evenly with a cone-laden stick, and aerobically cultured at 35°C for 48 hours. The viable bacterial count was calculated by multiplying the number of colonies grown in the medium by the dilution factor of the white stew in the sample solution to calculate the viable bacterial count (cfu / g) per 1 g of white stew. Measurements were performed in duplicate, and the average value was used as the measurement result for the general viable bacterial count. The measured general viable bacterial count was evaluated according to the following evaluation criteria. ◎: 10 3 Less than cfu / g 〇: 10 3 cfu / g to 10 4Less than cfu / g △: 10 4 cfu / g to 10 5 Less than cfu / g ×: 10 5 cfu / g or more

[0036]

[0037] The results in Table 1 show that the liquid compositions of Production Examples 1 to 5, which contain sodium acetate, glycine, and modified starch, maintained their texture and flavor even after long-term storage, whereas the compositions of Comparative Examples 1 to 5, which did not contain any of the above components, exhibited a deterioration in texture and flavor. Furthermore, in many of the Comparative Examples, the general viable bacterial count increased after 24 hours of storage. The deterioration in texture and flavor in the Comparative Examples did not necessarily coincide with an increase in viable bacterial count, indicating that the maintenance of texture and flavor in the Production Examples was not due to a bacteriostatic effect. Furthermore, a comparison of Production Examples 1 to 5 indicated that modified starches derived from cornstarch or waxy cornstarch are preferred.

[0038]

[0039]

[0040]

[0041]

Claims

1. A food preservation composition used for preventing deterioration of food quality by coating the surface of the food, which contains water, modified starch, sodium acetate and glycine, and has a viscosity of 10 to 10,000 mPa·s measured at a product temperature of 25 °C with a B-type viscometer at a rotational speed of 3 to 12 rpm.

2. The food preservation composition according to claim 1, which contains sodium acetate and glycine in amounts of 0.02 to 3.0% by mass, respectively.

3. The food preservation composition according to claim 1, which contains the modified starch in an amount of 0.5 to 6.0% by mass.

4. The food preservation composition according to claim 1, wherein the modified starch is at least one selected from the group consisting of modified corn starch, modified waxy corn starch and modified tapioca starch.

5. The food preservation composition according to claim 1, wherein the modified starch is at least one selected from the group consisting of etherified starch, acetylated starch and crosslinked starch.

6. The food preservation composition according to claim 1, wherein the food is a heat-treated food.

7. A method for preventing deterioration of food quality, which includes coating at least a part of the food with the food preservation composition according to any one of claims 1 to 5.

8. The method according to claim 7, which includes heating the food coated with the food preservation composition.

9. The method according to claim 7, which includes freezing and then heating the food coated with the food preservation composition.

10. The method according to claim 7, wherein the food coated with the food preservation composition is a heat-treated food.

11. A method for manufacturing a food with prevented deterioration of quality, which includes coating at least a part of the food with the food preservation composition according to any one of claims 1 to 5.

12. The method according to claim 11, which includes heating the food coated with the food preservation composition.

13. The method according to claim 11, which includes freezing and then heating the food coated with the food preservation composition.

14. The method according to claim 11, wherein the food coated with the food preservation composition is a heat-treated food.

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