Preservation Effect of Antimold-Mild and Negamold for Chiffon Cake

Transcription

1 Oct, 12, 2017 ~Freund s Food Preservation Agents~ Preservation Effect of Antimold-Mild and Negamold for Chiffon Cake Freund Corporation 1. Introduction Chiffon cake has one of the shortest expiration dates of baked goods. Because it has high water content, microorganisms are easily grown. An evaluation of preservative effects of our food preservatives was conducted with chiffon cake. As a result, it was confirmed that Antimold-Mild (ethanol evaporation agent) has the effect of suppressing the growth of mould compared to nothing included or Oxygen Absorber. Negamold which has the function of ethanol evaporation and oxygen absorber maintains the quality for the longest term. 2. Features of food preservative agent (* Click the product name for more information ) Antimold-Mild : Ethanol evaporation agent Function Preserve the quality of food by suitable controlling the speed of transpiration of ethanol from the packet. Effects Prevent the growth of mould Preserve moisture and softness of food Negamold: Ethanol emitter/oxygen absorber (non-ferrous type) * Ferrous type [Negamold] also available. Function Preserve the quality of food by suitably controlling the speed of ethanol transpiration and by absorbing oxygen in the package. Effects Prevent growth of mould Prevent fermentation of yeast Prevent propagation of Bacillus subtilis Prevent oxidization of food : Negamold Z : Oxygen absorber Function Preserve the quality of food by absorbing oxygen in the package. Effects Prevent growth of mould Prevent oxidization of food

2 Table 1 Features of food preservative agent Food preservative agent Bacteriostatic : Effect - : No effect Ethanol evaporation agent Ethanol evaporation /Oxygen absorber : Oxygen absorber Product name Antimold-Mild Negamold G Negamold Z Hardening prevention (Keep softness and moist) Mould Yeast - - Bacillus subtilis - - Lactobacillus Anti-discoloration / Anti-oxidation - 3. Methods After divided into eight pieces the chiffon cake was prepared with the following recipe, packed the pieces with food preservative agents and kept at 25 ºC 50% RH and evaluated the quality was evaluated over time. Chiffon cake Yield: 2 servings of 17cm chiffon mold Ingredients 6 egg yolks 8 egg whites 140g sugar 60g sesame oil 80g milk 160g flower Antimold-Mild (1) Sample Table 2 Sample Confectionery Food preservative agent Packing method Chiffon cake (about 30g/piece) Antimold-Mild 10 (hereinafter ) Negamold G 100 (hereinafter NM-G ) : Oxygen absorber Negamold ZS 100 (hereinafter Oxygen absorber ) : 1 Put in the barrier-nylon film bag and heat-seal (hereinafter BN film bag ) 2 Put in the polyethylene zipper bag (hereinafter PE zipper bag ) The effect of food preservative agent is affected by permeability of gas and package integrity. Table 3 shows permeability of ethanol gas and oxygen for each film. BN film bag which has low permeability and heat sealing is good for package integrity and maintain the ethanol gas concentration. In order to use food preservative agent having deoxidizing function such as an oxygen absorber (Negamold ZS or Negamold G), it is necessary to put it in BN film bag and secure the packaging integrity by heat seal. On the other hands, PE zipper bag has high oxygen permeability and oxygen penetrates, so the NM-G and oxygen absorbers are not suitable in this case. Table 3 Gas Permeability Type of film 1 BN film bag 2 PE zipper bag Permeability of ethanol gas (g/m 2 day (40ºC)) 3 96

3 Permeability of oxygen (g/m 2 day MPa) 50 >10,000 (2) Evaluation Product and Method Storage time:day 0, 1, 3, 6, 14 Storage temperature and moisture:25 ºC 50 %RH Table 4 Evaluation Product and Method Evaluation Criteria Appearance Number of general viable bacteria or fungi Softness (Instrumental texture analysis) Water activity(aw) Loss on drying (Amount of water) Ethanol gas concentration in package Method Confirm presence of mould by visual inspection Conform standard methods based on analysis in food safety regulation Creep meter RE B (Yamaden co.) Water activity meter EZ-200 (Freund co.) Determined by drying the sample, accurately weighed, at 105 ºC for 2 hours, Gas chromatograph GC-9A (Shimadze co.) Only for, Day 1, 3, 7, 14

4 4. Results (1)Appearance (Confirm presence of mould and slime by visual inspection) We observed the appearance of the chiffon cake and confirmed the presence of mould and slime. Slime is the multiplied microbes which produce a viscous liquid and bad smell. In the case of attaching and NM-G in the BN film bag, mould and slime did not present after 14 days. But in the case of attaching (oxygen absorber) and ( included), slime presented on the 6th day and mould also presented on () on the 14th day (Table 4). In addition, in PE zipper bag mould was found on ( included) on the 6th day, and the attached on the 8th day (data not shown). It is thought that the cause of this gap is the effect of ethanol. Slime was seen on both and ( included) on the 6th day. Table 5 Rate of mould or slime (n=7) and Appearance (14days after) Food preservative NM-G Oxygen absorber Packing method BN film bag BN film bag BN film bag BN film bag Storage time Mould Slime Mould Slime Mould Slime Mould Slime Day 1 0 / 7 0 / 7 0 / 7 0 / 7 0 / 7 0 / 7 0 / 7 0 / 7 Day 2 0 / 7 0 / 7 0 / 7 0 / 7 0 / 7 0 / 7 0 / 7 0 / 7 Day 6 0 / 7 0 / 7 0 / 7 0 / 7 0 / 7 5 / 7 0 / 7 6 / 7 0 / 7 0 / 7 0 / 7 0 / 7 0 / 7 7 / 7 2 / 7 7 / 7 Appearance (Day 14) Food preservative NM-G Oxygen absorber Packing method PE zipper bag PE zipper bag PE zipper bag PE zipper bag Storage time Mould Slime Mould Day 1 0 / 7 0 / 7 0 / 7 0 / 7 Day 2 0 / 7 0 / 7 0 / 7 0 / 7 Day 6 0 / 7 3 / 7 2 / 7 5 / 7 2 / 7 5 / 7 7 / 7 7 / 7 Slime Appearance (Day 14) Since this packaging bags are easy to pass oxygen, they do not deoxygenate. Excluded from test items. Since this packaging bags are easy to pass oxygen, they do not deoxygenate. Excluded from test items.

5 cfu/g cfu/g (2) Number of general viable bacteria and fungi Table 6 shows the number of general bacteria and Table 7 shows the number of fungi in a test piece of chiffon cake. The bacteria that produce slime are reflected in the number of general bacteria, and mould is reflected in the number of fungi. In the BN film bag, the number of general bacteria increased on the 3rd day with the oxygen absorber or nothing added. Also it was increased on the 14th day with. With NM-G, the number of general bacteria was not detected. Regarding fungi count, no growth was observed in any of the packaging methods. The piece with could prevent bacteria and fungi longer than (Oxygen absorber) or ( included) added. With NM-G, the long-term bacteriostatic effect* was confirmed by synergistic action of ethanol and deoxygenation. *As a result of tests observing the number of viable bacteria in chiffon cakes after 2months, proliferation of bacteria was not observed and the number of general bacteria was under 300, the number of fungi was under100. In regard to PE zipper bag, could delay proliferation of general bacteria and fungi longer then when () was attached. Table 6 Number of general bacteria (cfu/g) Food preservative NM-G Oxygen absorber Packing method BN film bag PE zipper bag Day 1 < 300 < 300 < 300 < 300 < 300 < 300 Day 3 < 300 < < Day 6 < 300 < Day < Table 7 Number of fungi (cfu/g) Food preservative NM-G Oxygen absorber Packing method BN film bag PE zipper bag Day 1 < 100 < 100 < 100 < 100 < 100 < 100 Day 3 < 100 < 100 < 100 < 100 < 100 < 100 Day 6 < 100 < 100 < 100 < 100 < Day 14 < 100 < 100 < 100 < Number of general bacteria 1.E+08 1.E+06 1.E+07 1.E+05 1.E+06 1.E+05 1.E+04 1.E+04 1.E+03 1.E+03 1.E+02 1.E+02 Fig.1 Number of general bacteria or fungi Number of fungi, BN film bag NM-G, BN film bag, Oxygen absorber, BN film bag,, BN film bag, PE zipper bag,, PE zipper bag * Graphed as general bacteria cell count 300 for 300 cfu / g or less, 100 for fungi count 100 cfu / g or less.

6 Concentration of ethanol gas(%) Water activity Loss on drying(%) (3) Softness (Instrumental texture analysis) A texture meter is a device that can measure the softness of confectionery, indicating that "the lower the load value, the softer it is. On the 3rd day, slimes was observed on test pieces of chiffon cake in the experimental plots filled with gray color in the following table (Table 8). These test pieces were partially wet and soft, so accurate measurement could not be made. On the 1st day, the piece with or NM-G kept softer than them in other experimental plots. On the 3rd day, the piece with in BN film bag kept softness. Table 8 Softness (Instrumental texture analysis) Device: RHEONER2 (Yamaden co.), Plunger: φ8mm cylinder Food preservative NM-G Oxygen absorber Packing method BN film bag PE zipper bag Load value Day Day slime was observed (4)Water activity (Aw) and Loss on drying Fig.2 and Fig.3 show water activity and loss on drying. Regardless of preservative agent, the value of the piece in BN film bag was high and the value of PE zipper bag was low. The water activity value was 0.90 Aw at first (Day 0), but then it increased to around 0.94 Aw. After that significant changes was not seen. There was also no significant change in drying weight loss , BN film bag NM-G, BN film bag, Oxygen absorber, BN film bag,, BN film bag, PE zipper bag,, PE zipper bag Storage time (days) Fig.2 Water activity (Aw) Fig.3 Loss on drying (5) Ethanol gas concentration in package Fig.4 shows the concentration of ethanol gas in the package during storage. In the BN film bag, ethanol gas was maintained. However, in the PE zipper bag ethanol gas concentration decreased with time , BN film bag NM-G, BN film bag, PE zipper bag

7 Fig.4 Ethanol gas concentration 5. Conclusion We examined the effect of food preservatives and packing methods on quality preservation effect on chiffon cake. Using a gas barrier bag, slime was observed and an odor presented within 3 days on the test piece attached oxygen absorber or nothing included. On the other hand, the bacteriostatic effect was seen on the test piece with Antimold-Mild for 6 to 10 days. In addition, in the case of Negamold G, proliferation of bacteria was not observed even if the examination period was extended up to 2 months. When using PE zipper bag, the number of general bacteria increased within 3 days with no attachment and slime and an odor presented, but on the test piece with Antimold-Mild the bacteriostatic effect was seen for 4 or 5 days. For chiffon cake, which is easy to grow slime, the best way to give chiffon cake long-life is attaching Negamold for ethanol transpiration and oxygen absorbsion and tight sealed in a BN film bag. This time, we evaluated muffins prepared at our company. Physical properties weight: about 30 g / piece, water activity: 0.90 Aw, loss on drying: 15% Note: Please keep in mind that the period during which it can be stored varies according to the season, packing method, temprature, ingredients, etc.