JP2022104655A - Anti-molding agent for breads and rice cakes containing high-concentration sodium acetate-containing brewed vinegar and the high-concentration sodium acetate-containing brewed vinegar. - Google Patents

Abstract

Kind Code: A1 In the production of bread or rice cakes, the pH adjustment of the dough is optimized by adjusting the ratio of sodium acetate neutralization solution and high acidity brewed vinegar to improve the storage stability and quality of breads or rice cakes. Brewed vinegar containing high-concentration sodium acetate that can maintain and suppress the sourness, saltiness, and harshness derived from organic acids, a food shelf life improving agent using the high-concentration sodium acetate-containing brewed vinegar, and food To provide a method for improving shelf life and a method for producing breads or rice cakes. A mixture of a sodium acetate-containing neutralizing solution obtained by neutralizing acetic acid contained in high acidity brewed vinegar having an acidity in the range of 10 to 30% with an inorganic sodium salt and high acidity brewed vinegar. The high-concentration sodium acetate-containing brewed vinegar containing 800-1500 ppm sodium acetate and 200-600 ppm acetic acid solves the problem. [Selection figure] None

Description

The present invention uses excellent breads without spoiling the taste of breads or rice cakes, high-concentration sodium acetate-containing vinegar for the purpose of preventing rice cakes, and the high-concentration sodium acetate-containing vinegar. The present invention relates to a preparation for producing breads or rice cakes that can be distributed at room temperature.

Since mold on breads is killed during baking, it is considered that the generated mold is caused by secondary contamination after baking. Propionic acid, acetic acid, sodium acetate, and brewed vinegar have been mainly used for the purpose of preventing mold on breads. Similarly, it is known that mold is generated in rice cakes due to secondary contamination after production. For rice cakes, the addition of organic acids is avoided due to sensual problems, and in general, antifungal measures are taken by blending sugars and the like to adjust the water activity.

However, propionic acid is shunned by consumers because it is a synthetic preservative, and acetic acid, sodium acetate, and brewed vinegar tend to produce acidity and odor when the amount added is increased in order to enhance the antifungal effect. It affects the formation of the network structure of gluten and weakens the swelling of breads.

Japanese Unexamined Patent Publication No. 2017-93357 proposes a powdered shelf life improving agent for foods containing anhydrous sodium acetate, acetic acid and highly branched cyclic dextrin. (Patent Document 1).

Patent No. 3277251 proposes a novel lactic acid bacterium, a fermentation flavor liquid containing the lactic acid bacterium, and a bread making method using the same (Patent Document 2).

Japanese Patent No. 4839860 proposes a method for preventing mold from baker's yeast and sweet buns having a large amount of sugar added, which is characterized by being a KGLY59 strain (accession number: FERM P-20635) belonging to Saccharomyces cerevisiae. Patent Document 3).

Japanese Patent No. 4182145 proposes a new strain of Lactobacillus plantarum, food and drink containing it, a bread-making seed and a bread-making method using the same (Patent Document 4).

The present inventors have proposed a technique for neutralizing high-acidity vinegar, producing high-concentration sodium acetate-containing vinegar, and using the high-concentration sodium acetate-containing vinegar for food storage (Patent Documents). 5). This technique claims the effect of improving the shelf life of brewed vinegar containing high-concentration sodium acetate with improved taste.

Japanese Unexamined Patent Publication No. 2017-93357 Japanese Patent No. 3277251 Japanese Patent No. 4839860 Japanese Patent No. 4182145 Japanese Patent No. 6715916

In recent years, there have been voices from consumers in Japan, including Europe and the United States, asking them to avoid chemically synthesized products and use natural materials in food manufacturing, and the movement to use brewed vinegar in various fields is in line with this trend. It seems that it was. Sodium acetate preparations are used for the purpose of preventing the mold of breads, but since sodium acetate dissociates to form sodium ions, the pH of the dough becomes high, and the concentration of non-dissociated acetic acid is relative to that when acetic acid is added. It becomes low. Therefore, in order to secure the antifungal effect, it is necessary to use more sodium acetate preparations than when acetic acid is added alone, the total acetic acid concentration becomes high, and the breads have a taste such as acidity.

Acetic acid and brewed vinegar are also used to prevent bread from baking. When the pH of bread dough is lowered with acetic acid, the concentration of non-dissociated acetic acid increases and the anti-drinking effect is enhanced, but the network structure of the dough gluten is improved. It weakens, reduces the holding power of carbon dioxide gas, and worsens the swelling of breads.

Therefore, the present invention optimizes the pH adjustment of the dough by adjusting the distribution of the sodium acetate neutralizing solution and the high acidity brewed vinegar in the production of breads or rice cakes, thereby preserving the breads or rice cakes. High-concentration sodium acetate-containing vinegar that can maintain the properties and quality while suppressing the acidity, saltiness, and astringency derived from organic acids, and food-use shelf life improver using the high-concentration sodium acetate-containing vinegar. It is an object of the present invention to provide a method for improving the shelf life of foods and a method for producing breads or rice cakes.

The present inventors separate sodium acetate and acetic acid, which are the main components of high-concentration sodium acetate-containing brewed vinegar, with the aim of maintaining the storage stability and quality of breads or rice cakes by optimizing pH adjustment. Then, we investigated to discover the ability of each and the ability of combining both in the bread or rice cake system. As a result, it was found that the above-mentioned problems can be solved by using high-concentration sodium acetate-containing brewed vinegar prepared so that the target food contains 800 to 1500 ppm of sodium acetate and 200 to 600 ppm of acetic acid. Obtained.

That is, the present invention is a sodium acetate neutralizing solution obtained by neutralizing acetic acid contained in high acidity brewed vinegar having an acidity in the range of 10 to 30% (hereinafter, all indicated by weight%) with an inorganic sodium salt. A high-concentration sodium acetate-containing brewed vinegar containing a mixture with high-acidity brewed vinegar having an acidity in the range of 10 to 30%, which contains 800 to 1500 ppm of sodium acetate and 200 to 600 ppm of acetic acid. It provides brewed vinegar containing concentrated sodium acetate.

The present invention also provides a food shelf-improving agent, which comprises the high-concentration sodium acetate-containing brewed vinegar.

The present invention also provides an antifungal agent for breads or rice cakes containing the high-concentration sodium acetate-containing brewed vinegar.

The present invention also provides a method for producing breads or rice cakes, which comprises a step of mixing the fungicide with the dough.

According to the brewed vinegar containing high-concentration sodium acetate, the shelf life improver for foods, the antifungal agent for breads or rice cakes, and the method for producing breads or rice cakes, the antifungal action is high and the organic acid. It is possible to produce breads and rice cakes in which the derived acidity, saltiness and astringency are suppressed.

The high-concentration sodium acetate-containing brewed vinegar according to the embodiment of the present invention will be described. The high-concentration sodium acetate-containing vinegar of the present embodiment is a sodium acetate-containing neutralizing solution obtained by neutralizing acetic acid contained in the high-acidity brewed vinegar having an acidity in the range of 10 to 30% with an inorganic sodium salt. A high-concentration sodium acetate-containing vinegar containing a high-acidity vinegar having an acidity in the range of 10 to 30%, which contains 800 to 1500 ppm of sodium acetate and 200 to 600 ppm of acetic acid.

In the present embodiment, the "high acidity brewed vinegar" refers to brewed vinegar having an acidity of 10% or more, preferably 15% or more, and more preferably 20% or more. However, from the viewpoint of the solubility of the neutralizing agent, the upper limit is preferably about 30%. That is, the acidity of the high acidity brewed vinegar is within the range of 10 to 30%.

In the present embodiment, "high concentration" in vinegar containing high-concentration sodium acetate means about 26% of the solubility of sodium acetate in water at 0 ° C. in the case of liquid, and sodium acetate in the case of powder. Means that is 60% or more.

In the present embodiment, the inorganic sodium salt may be sodium hydroxide, but is preferably sodium hydrogen carbonate or sodium carbonate.

In the present embodiment, the brewed vinegar containing high-concentration sodium acetate is preferably liquid. If it is liquid, it can be used in the same way as general brewed vinegar.

In the present embodiment, the brewed vinegar containing high-concentration sodium acetate can also be in the form of powder. If it is in powder form, the concentration can be increased to 60% or more.

The high-concentration sodium acetate-containing vinegar according to the present embodiment has a high-concentration sodium acetate-neutralized solution obtained by neutralizing high-acidity vinegar having an acetic acid concentration in the range of 10 to 30% with an inorganic sodium salt, and an acidity. It can be produced by mixing with high acidity brewed vinegar in the range of 10 to 30%.

Specific examples of the method for producing brewed vinegar containing high-concentration sodium acetate are described below. Neutralize by adding 840 g of sodium hydrogen carbonate to 3 kg of high acidity vinegar (DV-20 ™, manufactured by Uchibori Brewery Co., Ltd.) with 20% acetic acid acidity, and completely neutralize the acetic acid in the vinegar to neutralize it. 24.1% sodium acetate is produced in the liquid. High acidity vinegar with 20% acetic acid (DV-20 ™, manufactured by Uchibori Brewing Co., Ltd.) is appropriately mixed with this sodium acetate neutralizing solution, and a high concentration containing 800 to 1500 ppm of sodium acetate and 200 to 600 ppm of acetic acid is contained. Prepare brewed vinegar containing sodium acetate.

It is preferable to appropriately select the acidity of the brewed vinegar and the content of sodium acetate according to the target food or the purpose of use. The high-concentration sodium acetate-containing brewed vinegar thus produced is appropriately blended with food so that sodium acetate is in the range of 800 to 1500 ppm and acetic acid is in the range of 200 to 600 ppm.

Next, the food shelf life improving agent of the present invention will be described. The food shelf life improving agent according to the present embodiment is characterized by containing the above-mentioned high-concentration sodium acetate-containing brewed vinegar.

The form of the food shelf life improving agent of this embodiment is not particularly limited. For example, it may be in the form of powder, granule, granule, tablet, liquid or paste. The powdery, granular or granular form is preferable because it can greatly reduce the storage cost and the transportation cost.

In the present embodiment, the amount of the food shelf-improving agent added is preferably 0.1 to 3.0%, more preferably 0.2 to 1.0%, based on the weight of the food. It is more preferably 0.3 to 0.8%.

Next, the method for improving the shelf life of the food of the present invention will be described. The method for improving the shelf life of a food product according to the present embodiment is characterized by adding the above-mentioned high-concentration sodium acetate-containing brewed vinegar to the food product.

The timing of addition is not particularly limited, and the required amount of high-concentration sodium acetate-containing brewed vinegar may be added to the food before, during, or after cooking the food.

The high-concentration sodium acetate-containing brewed vinegar according to the present embodiment can be used for all foods in combination with a natural antibacterial substance and a food additive having a shelf life improving effect. In the present embodiment, the "food" refers to foods that are less likely to cause harm to human health and are ingested by oral or gastrointestinal administration in normal social life, and are foods, pharmaceuticals, quasi-drugs in the administrative category. It is not limited to the classification of quasi-drugs. Therefore, the "food" in the present embodiment broadly includes general foods, health foods (functional foods and drinks), health functional foods (specified health foods, nutritional functional foods) and the like that are orally ingested.

In the present embodiment, it is particularly preferable to use it for breads or rice cakes from the viewpoint of its antibacterial spectrum, antibacterial activity, taste and the like.

Here, "breads" are mainly made from flour such as wheat flour, yeast, salt and water, and auxiliary ingredients such as sugars, dairy products, egg products and edible oils and fats are added to ferment the kneaded dough. It is manufactured by molding, baking, steaming, frying, etc. Specific examples of breads include breads such as square breads and mountain-shaped breads; sweet breads such as anpan, cream breads, jam breads, sweet doughs, denish pastries, and croissants; roll breads; hard-baked breads such as French breads and German breads; various reds. Cooked bread; Fried bread; Donuts; Steamed bread; Chinese manju; Bread flour; Fermented confectionery such as Patnene, Pandoro, Storren; Baked confectionery such as Madeleine and butter cake.

Here, there are two types of "rice cakes": steamed rice cakes made by steaming granular glutinous rice and mashed with a pestle, and rice cakes made by adding hot water to grains (glutinous rice, foxtail millet, millet, etc.) and steaming them. It is roughly divided into. The raw material flour for rice cake is, for example, glutinous rice, potato starch (rice flour), shiratama flour, rice cake flour, fertilizer flour, cold plum flour, Domyoji flour, warabi flour, potato starch, sweet potato starch, potato starch, millet flour, cornstarch, tapioca flour. To these rice cake dough raw material powders, an appropriate amount of water is added, and the starch is gelatinized by steaming and then mashed with a mixer or the like. The obtained rice cake dough may be molded as it is and used as a product, but it may also be made into a product through operations such as addition of auxiliary materials and bean paste. Specific examples of rice cakes include ankoro rice cake, uguisu rice cake, kashiwa mochi, sakura mochi, chimaki, daifuku mochi, kusa mochi, habutae mochi, warabi mochi, kuzumochi, and dumplings.

Natural antibacterial substances and food additives that have an effect of improving shelf life include additives derived from natural substances such as peppermint extract, pectin decomposition product, hop extract, protamine, polylysine, nycin, egg white lysoteam, and licorice extract; betaine. , Amino acid additives such as glycine, alanine; organic acids such as lactic acid, citric acid, malic acid, fumaric acid, adipic acid, succinic acid, gluconic acid and their inorganic salts; calcium acetate, potassium acetate; lower fatty acid ester, It is preferably at least one selected from the group consisting of sugar ester and vitamin _B1 lauryl sulfate. All of these are food additive standard products.

Next, the antifungal agent for breads or rice cakes according to the embodiment of the present invention will be described. The fungicide for breads or rice cakes of the present embodiment contains the above-mentioned high-concentration sodium acetate-containing brewed vinegar.

The above-mentioned high-concentration sodium acetate-containing brewed vinegar is suitable as an antifungal agent for breads or rice cakes from the viewpoint of its antibacterial spectrum, antibacterial activity, taste and the like. That is, for breads, in general, when the pH of bread dough is lowered with acetic acid, the concentration of non-dissociated acetic acid increases and the antifungal effect is enhanced, while the network structure of the dough gluten weakens and retains carbon dioxide gas. The force is reduced and the swelling of the bread becomes worse, but the bread anti-mold agent according to the present embodiment exhibits the anti-mold effect while maintaining the quality of the bread without causing these problems. be able to. With respect to rice cakes, it is possible to exert an antifungal effect while suppressing the acidity, saltiness and astringent taste derived from organic acids.

The form of the antifungal agent for breads or rice cakes of the present embodiment is not particularly limited. For example, it may be in the form of powder, granule, granule, tablet, liquid or paste. The powdery, granular or granular form is preferable because it can greatly reduce the storage cost and the transportation cost.

In the present embodiment, the amount of the fungicide added to the bread or rice cake is such that the dough of the bread or rice cake before baking or steaming contains 800 to 1500 ppm of sodium acetate and 200 to 600 ppm of acetic acid. It is preferable to add to.

Next, a method for producing breads or rice cakes according to an embodiment of the present invention will be described. The method for producing breads or rice cakes according to the present embodiment includes a step of mixing the above-mentioned antifungal agent for breads or rice cakes with the dough.

In the present embodiment, steps other than the step of mixing the antifungal agent for breads or rice cakes with the dough can be produced by a general method for producing breads. Examples of general methods for producing bread include a straight method, a medium seed method, a sweetened medium seed method, a no-time method, and a refrigerating method and a freezing method. The amount of the fungicide added to breads or rice cakes is as described above.

1. 1. Bread storage test (1) Preparation of antifungal agent The sodium acetate-containing neutralizing solution used was brewed vinegar Super Vinegar 20 (trademark, acidity 20%, manufactured by Uchibori Brewing Co., Ltd.) with baking soda (sodium hydrogen carbonate). A partially neutralized product was used. Further, as the high acidity brewed vinegar, brewed vinegar Super Vinegar 20 (trademark, acidity 20%, manufactured by Uchibori Brewing Co., Ltd.) was used.

After narrowing the concentration range of the sodium acetate-containing neutralizing solution and the high-acidity vinegar in advance in a preliminary experiment, create a matrix as shown in Table 1 and create a matrix as shown in Table 1, and the vertical axis is 0 in terms of the pure sodium acetate conversion value of the sodium acetate neutralizing solution. , 700 to 1600 ppm are arranged, and a concentration series of 0, 100 to 700 ppm is arranged on the horizontal axis in terms of pure product equivalent of acetic acid of high acidity vinegar.

(2) Bread making method Bread making was performed by a short-time straight method. That is, raw materials (hereinafter, 100% wheat flour, 6% granulated sugar, shortening 6%, defatted milk powder 2%, salt 2%, baker's yeast 2.5%, ascorbic acid 15 ppm, water 66% based on 1 kg of wheat flour weight) are used. The mixture was placed in a mixer bowl and mixed with a vertical mixer (VM-3 (trademark), manufactured by Oshikiri Co., Ltd.). The sodium acetate neutralizing solution and the high acidity brewed vinegar were replaced with water and added to the raw material dough. After the mixing was completed, the dough was divided into 230 g and rounded after a floor time of 60 minutes at 27 ° C. and 75% RH.

Next, the dough that had undergone bench time was molded into a roll using Molda (Wide Fine Molda WFS (trademark), manufactured by Oshikiri Co., Ltd.). The roll-shaped dough was bent into a U shape, and a total of 6 pieces were packed in a square bread pan so that the directions of the U shapes were staggered. The final fermentation is performed in a constant temperature and humidity chamber (Do Conditioner OBS-D5 (trademark), manufactured by Oshikiri Co., Ltd.) at 38 ° C. and RH 85% until the dough reaches 25 mm below the mold, and then the oven (deck oven DOV (trademark), Oshikiri Co., Ltd.) The square bread was baked (210 ° C., 38 minutes). The baked bread was cooled at room temperature for 90 minutes and then sliced to obtain a test sample.

As for the properties of acetic acid, antifungal properties can still be expected from pH 5.8 where about 10% of free acetic acid is present to around pH 5.5 where about 20% is present. The formation of the gluten network structure does not seem to have any adverse effect near this pH. Based on these assumptions, antifungal tests and sensory tests were conducted on antifungal agents using a combination of a sodium acetate neutralizing solution and high acidity brewed vinegar.

(3) Test (3-1) Sensory test The flavor and volume of bread were evaluated 24 hours after production. In the sensory test method, 10 skilled panelists were allowed to eat the bread of each test group, and 4 or more of the 10 panelists felt any one of acidity, saltiness, and astringent taste (x). evaluated. On the other hand, the test group with less than 3 persons who felt any one of acidity, saltiness, and astringency was evaluated as (◯). The results are shown in Table 2. Since bread undergoes a fermentation process using yeast and lactic acid bacteria, the flavor becomes complicated and the sensory evaluation can be broadened.

(3-2) Mold-proof test The mold-proof test was conducted as follows. Five sliced breads baked per test plot were prepared and left at room temperature for 1 hour for the purpose of inoculating falling bacteria. Then, it was individually wrapped in a polyethylene bag and stored at 25 ° C. for 4 days, and the number of mold colonies generated on the surface of the bread was counted. Test plots in which one or more mold colonies were found on the surface of five sliced breads were marked with (x) as having no mold-preventing effect, and conversely, no mold colonies were found in the test plots. Was described as (○) as having an antifungal effect.

Table 3 shows the results of the mold prevention test for bread. All the test groups containing only high-acid acetic acid were inadequate (x). The test group containing only the sodium acetate neutralizing solution was also insufficiently effective (×). The combination of sodium acetate neutralized solution 700 to 1600 ppm (sodium acetate pure product equivalent value) and high acidity acetic acid 100 ppm (sodium acetate pure product equivalent value) was also insufficiently effective (x). On the other hand, a satisfactory antifungal effect was exhibited in the entire range of the combination of 800 to 1600 ppm (sodium acetate pure product equivalent value) of sodium acetate neutralizing solution and 200 to 700 ppm (sodium pure product equivalent value) of high acid acetic acid. (○). Most of the breads in the test plots that exhibited the antifungal effect had a pH in the range of 5.5 to 5.8 (measured by diluting with 5 times water), and the antifungal effect of non-dissociated acetic acid contributed. Conceivable.

In Table 4, only the combinations that were (◯) in both Tables 2 and 3 are shown by (⊚). That is, as a practical combination with excellent flavor and antifungal power, 800 to 1500 ppm of sodium acetate neutralized solution (sodium acetate pure product equivalent value) and 200 to 600 ppm of high acidity brewed vinegar (sodium acetate pure product equivalent value). The combination of was selected.

2. 2. Preservation test of dumplings A dumpling was produced by using a sodium acetate-containing brewing neutralizing solution and a high-acidity brewed vinegar in the same manner as the above-mentioned bread, and the antifungal effect and the sensory aspect were tested.

The sodium acetate-containing neutralizing solution used in the test was brewed vinegar Super Vinegar 20 (trademark, acidity 20%, manufactured by Uchibori Brewing Co., Ltd.) neutralized with baking soda (sodium hydrogen carbonate). Further, as the high acidity brewed vinegar, brewed vinegar Super Vinegar 20 (trademark, acidity 20%, manufactured by Uchibori Brewing Co., Ltd.) was used.

The dumpling dough was manufactured as follows. That is, put the raw materials (hereinafter, 100% Joshinko, 50% white sugar, 95% water based on the weight of 1 kg of Joshinko) in a mixer bowl and use a vertical mixer (VM-3 (trademark), manufactured by Oshikiri Co., Ltd.). Mixing was done. Then, it was steamed at 130 ° C. for 18 minutes using a steam convection oven, and further kneaded with a mixer for 10 minutes. The sodium acetate-containing neutralizing solution and the high-acidity brewed vinegar were added in a state of being previously dissolved in water. The dumpling dough produced as described above was molded into a bite-sized size for the sensory test, and stretched and stored in a polyethylene cup having a diameter of 10 cm for the antifungal effect test.

In the sensory test method, 10 skilled panelists were allowed to eat the dumplings of each test group, and 4 or more of the 10 panelists felt any one of acidity, saltiness, and astringent taste (x). evaluated. On the other hand, the test group with less than 3 persons who felt any one of acidity, saltiness, and astringency was evaluated as (◯). The results are shown in Table 5.

In the antifungal test, 5 pieces of the manufactured dumpling dough were prepared in each test section and stored in a constant temperature incubator at 25 ° C. for 3 days, and the number of mold colonies generated on the surface of the dumpling dough was counted. Test plots in which one or more mold settlements were found on the surface of the five dumpling doughs were marked with (x) as having no mold prevention effect, and conversely, no mold settlements were found in the test plots. Was described as (○) as having an antifungal effect. The results are shown in Table 6.

In Table 7, only the combinations that were (◯) in both Tables 5 and 6 are shown by (⊚). That is, as a practical combination with excellent flavor and antifungal power, 800 to 1500 ppm of sodium acetate neutralized solution (sodium acetate pure product equivalent value) and 200 to 600 ppm of high acidity brewed vinegar (sodium acetate pure product equivalent value). The combination of was selected.

3. 3. Preservation test of Chinese steamed buns Examples of antifungal agents using brewed vinegar containing high acid sodium acetate and lactic acid, glycine, and protamine in combination with Chinese steamed buns are shown below.

The prototype of Chinese steamed bun was made as follows. That is, the raw materials (hereinafter, 100% wheat flour, 14% white sugar, 4% shortening, 2% salt, 0.8% dry yeast, 50% water based on the weight of 1 kg of wheat flour) are placed in a mixer bowl, and a vertical mixer (VM) is placed. -3 (Trademark), manufactured by Oshikiri Co., Ltd.) was mixed. Dry yeast was added in a state of being suspended in water in advance.

On the other hand, a sodium acetate-containing neutralizing solution obtained by neutralizing brewed vinegar Super Vinegar 20 (trademark, acidity 20%, manufactured by Uchibori Brewing Co., Ltd.) with baking soda (sodium hydrogen carbonate) and brewed vinegar Super Vinegar 20 (trademark, acidity 20%, By mixing with (manufactured by Uchibori Brewing Co., Ltd.), this sodium acetate-containing vinegar having a pure sodium acetate equivalent of 1000 ppm and a pure acetate equivalent of 500 ppm was prepared. In addition, protamine (manufactured by Asama Kasei Co., Ltd.) and lactic acid (50% product, manufactured by Musashino Chemical Research Institute) were used to examine the effect of improving shelf life. Table 8 shows the prescription of each fungicide.

Various fungicides were replaced with water and added to the dough. After mixing, the dough is divided, and after a floor time of 30 minutes, fermentation is performed in a dry proofer at 53 ° C and RH 40% for 30 minutes, and then steam convection oven (steam convection oven MIC-5TB3 (trademark), manufactured by Hoshizaki Corporation). The Chinese manju was steamed in (steam mode, 100 ° C, 30 minutes). The steamed Chinese steamed bun was cooled at room temperature for 90 minutes and then used as a test sample.

Mold (Aspergillus niger) spore solution was inoculated on the surface of Chinese steamed buns prototyped according to the formulations of Examples 1, 2 and 3 and Comparative Examples 1 and 2, and stored at 25 ° C. to compare the degree of mold growth. The results are shown in Table 9.

As shown in Table 9, the Chinese steamed buns to which the antifungal agents of Comparative Examples 1 and 2 were added showed the growth of mold on the third day (D + 3) from the start of the test, whereas the antifungal agent of Example 1 was observed. No mold was confirmed on the Chinese steamed buns to which the fungicide was added even on the third day (D + 3) from the start of the test. In addition, the Chinese steamed bun to which the antifungal agent of Example 2 was added was not confirmed to have mold even on the 4th day (D + 4) from the start of the test, and the combined effect of protamine was confirmed. Further, in the Chinese steamed bun to which the fungicide of Example 3 was added, no mold was confirmed even on the 5th day (D + 5) from the start of the test, and the combined effect of lactic acid was confirmed.

Claims (12)

Sodium acetate-containing neutralizing solution obtained by neutralizing acetic acid contained in high-acidity vinegar with an acidity in the range of 10 to 30% with an inorganic sodium salt, and high acidity in the range of 10 to 30%. High-concentration sodium acetate-containing vinegar containing a mixture with acidity vinegar.
Sodium acetate 800-1500ppm,
Acetic acid 200-600ppm and
High concentration sodium acetate-containing brewed vinegar containing. The high-concentration sodium acetate-containing brewed vinegar according to claim 1, wherein the inorganic sodium salt is sodium hydrogen carbonate or sodium carbonate. The high-concentration sodium acetate-containing brewed vinegar according to claim 1 or 2, wherein the high-concentration sodium acetate-containing brewed vinegar is liquid. The high-concentration sodium acetate-containing brewed vinegar according to any one of claims 1 to 3, wherein the high-concentration sodium acetate-containing brewed vinegar is in the form of powder. A food shelf-improving agent, which comprises the high-concentration sodium acetate-containing brewed vinegar according to any one of claims 1 to 4. The food shelf-improving agent according to claim 5, wherein the food is bread. The food shelf-improving agent according to claim 5, wherein the food is rice cakes. In addition, natural additives such as peppermint extract, pectin degradation products, hop extracts, protamine, polylysine, nycin, egg white lysoteam, licorice extract; amino acid additives such as betaine, glycine, alanine; lactic acid, quen. Select from the group consisting of organic acids such as acid, malic acid, fumaric acid, adipic acid, succinic acid, gluconic acid and inorganic salts thereof; calcium acetate, potassium acetate; lower fatty acid ester, sugar ester, vitamin _B1 lauryl sulfate. The food shelf life improving agent according to any one of claims 5 to 7, which contains at least one of the above-mentioned substances. A fungicide for breads containing the high-concentration sodium acetate-containing brewed vinegar according to any one of claims 1 to 4. A fungicide for rice cakes containing the high-concentration sodium acetate-containing brewed vinegar according to any one of claims 1 to 4. A method for producing breads, which comprises a step of mixing the antifungal agent for breads according to claim 9 with the dough. A method for producing rice cakes, which comprises a step of mixing the antifungal agent for rice cakes according to claim 10 with the dough.