Powdered preservation-improving agent for food and method for producing the same

PROBLEM TO BE SOLVED: To provide a method of efficiently producing a powdery storable duration improver for a food product which has less influence to taste of a food product and sufficient storable duration improving effect, and suppresses the deviation in a content of acetic acid due to a segregat...

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Hauptverfasser:	KAWAURA, NAO, ITO, KAYOKO, UESUGI, KENGO, KAMINO, YUJI, MAEDA, FUTOSHI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method of efficiently producing a powdery storable duration improver for a food product which has less influence to taste of a food product and sufficient storable duration improving effect, and suppresses the deviation in a content of acetic acid due to a segregation phenomenon.SOLUTION: A production method of a powdery storable duration improver for a food product comprises the steps of: (A) heating sodium acetate, an acetic acid solution and sucrose fatty acid ester, until the product temperature reaches 70 to 100°C, while agitating or mixing them, thereby obtaining a mixture; (B) cooling the mixture obtained by the step (A), until the product temperature reaches 10 to 40°C, while agitating or mixing the mixture, thereby obtaining a solidified product; and (C) crushing the solidified product obtained by the step (B).