JPH08289768A - Antimicrobial agent for food - Google Patents

Abstract

PURPOSE: To safely and effectively carry out sterilization and bacteriostasis without almost impairing taste, etc., which a food itself has and so as to be reasonable in cost. CONSTITUTION: This antimicrobial agent contains two or more compounds among edible acids, salts of the edible acids and ethanol. These acids are one or two or more acids selected from lactic, acetic, propionic, butyric, citric, fumaric, succinic, adipic, malic, tartaric and gluconic acids and these salts of edible acids are preferably one or two or more salts selected from sodium salts, potassium salts, ammonium salts, calcium salts and magnesium salts of these acids. The antimicrobial agent is preferably used for fresh fishes and shellfishes, fresh vegetables, fruits, etc. The antimicrobial agent is used by a method comprising cleaning a food with the agent or immersing the food into the agent for a definite time.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sterilizing agent for foods, and more particularly to a technique for sterilizing and bacteriolating fresh foods such as fresh seafood and fruits and vegetables.

[0002]

2. Description of the Related Art Food spoilage and spoilage and food poisoning are mainly caused by molds, bacteria and other microorganisms growing in foods. Therefore, they are killed or their number is reduced (sterilization, sterilization). It is important to provide safe and high-quality foods, and the government, prefectural governments, industry groups, etc., have set regulatory standards regarding the viable cell count in various foods. Is provided.

As a sterilization (bactericidal) or bacteriostatic technique for foods, in addition to traditional processing and preservation methods such as salting, pickling, drying and smoking, heat treatment, cold storage, and sterilization for foods Additives such as agents (sterilizing agents) and preservatives are widely used. For example, as a germicide for killing microorganisms in food, bleaching powder, hypochlorite, sodium hypochlorite, chlorine-based germicide such as sodium chlorite, hydrogen peroxide, ethanol, etc. Various preservatives such as benzoic acid and sorbic acid are used as agents for suppressing the growth of microorganisms.

On the other hand, as a recently proposed method, for example, Japanese Patent Laid-Open No. 63-39568 targets not only kneaded products and noodles but also seafood such as sea urchins and shellfish, and these foods are immersed in an aqueous ethanol solution. Or, after spraying an ethanol aqueous solution on these foods, the foods are placed under reduced pressure to evaporate ethanol, and the foods are sterilized and cooled at the same time.

Further, in JP-A-60-49740, JP-A-6-217681, and JP-A-1405653, for example, fresh foods such as raw seafood, meat, vegetables and fruits and processed products thereof are treated with ethanol, glycerin and the like. By pre-immersing or adding the antifreezing agent containing the above, the antifreezing agent is prevented from freezing and the low temperature is utilized to prevent the propagation of spoilage bacteria and the like. Further, in Japanese Patent Laid-Open No. 6-133685, by dipping a food material such as vegetables in a predetermined aqueous solution, irradiating ultrasonic waves to wash adhered bacteria, and subsequently dipping in high-concentration ozone water. Perform sterilization.

[0006]

By the way, none of the conventional sterilization (bactericidal) or bacteriostatic methods described above is necessarily satisfactory in terms of the effect on foods and the effect thereof. For example, the chlorine-based bactericides currently used as food bactericides are not suitable for the sterilization of foods with high protein content, such as seafood, because they lose their activity significantly due to the reaction with organic substances. . In addition, the flavor of the food may be impaired due to the peculiar unpleasant odor. On the other hand, hydrogen peroxide is slow to decompose due to the phosphate in the food, which may cause poisoning accident. If the usage is small,
Ingested hydrogen peroxide is rapidly decomposed by catalase in saliva, and although such fears are alleviated, the desired bactericidal effect is not obtained, and nutrients such as vitamin C that are easily oxidized in foods are not obtained. Has a problem that it is almost decomposed even when a small amount of hydrogen peroxide is added.

On the other hand, organic acids such as acetic acid and JP-A-63-
As disclosed in No. 39568, it is known that ethanol also has a bactericidal effect when added to food,
A good bactericidal effect cannot be obtained unless a large amount of these is used in a high concentration, and like the chlorine-based bactericidal agent, the flavor inherent in the food may be impaired. On the other hand, JP-A-6-
As described in No. 133685, sterilization with ultrasonic waves or ozone water can eliminate such inconvenience to some extent, but equipment and equipment for irradiating ultrasonic waves and high-concentration ozone water are required, and cost is low. There is a problem.

Further, it is not always possible to feel relieved even by low-temperature storage as disclosed in JP-A-60-49740, JP-A-6-217681 and JP-14054053. Because the propagation of general putrefactive bacteria and pathogenic bacteria belonging to mesophilic bacteria can be effectively suppressed by low temperature utilization, for example, the growth of psychrophilic bacteria such as Listeria and Yersinia that cause food poisoning in seafood does not occur. Because it cannot be suppressed. In addition, low temperature equipment is always required during distribution, temperature control is required, which is troublesome to handle and is disadvantageous in terms of cost, and the quality may be deteriorated due to so-called low temperature failure.

[0009] Therefore, an object of the present invention is to sterilize (sterilize) foods and bacteriostatically, safely and without impairing the original flavor and the like of the foods as much as possible and without costly. It is in.

[0010]

In order to achieve the above object and solve the problems, the fungicide according to the present invention is characterized by containing two or more of edible acid, salts of edible acid and ethanol. And In the present invention, the edible acid means an acid that does not harm by ingestion in the human body orally, for example, an organic acid, preferably lactic acid, acetic acid, propionic acid, butyric acid, citric acid, fumar. Acid, succinic acid, adipic acid, malic acid, tartaric acid or gluconic acid. The edible acid salts refer to, for example, sodium salts, potassium salts, ammonium salts, calcium salts or magnesium salts of these organic acids. The bactericidal agent of the present invention may be appropriately mixed with two or more kinds selected from these acids and salts.

[0011]

The bactericidal agent according to the present invention has a bactericidal and bactericidal (bactericidal) effect that effectively kills or reduces the number of fungi, especially bacteria, present in the target food, and proliferation. It also has a bacteriostatic action that continuously inhibits and suppresses the above for a certain period of time, and was made based on the following findings.

That is, acids, particularly acetic acid and adipic acid, have a strong bactericidal action against bacteria such as Gram-negative bacteria and a persistent bacteriostatic action. In addition, lactic acid is not easily affected by pH and exhibits a stable bacteriostatic effect on all bacteria. Furthermore, citric acid, malic acid, tartaric acid, gluconic acid, etc. have less bactericidal action to kill bacteria than lactic acid, etc., but have bacteriostatic action to suppress bacterial growth and stabilize pH. , Especially when mixed with salts of organic acids, the bacteriostatic effect can be maintained for a long time, and the bactericidal effect is also enhanced. For example, an aqueous solution of lactic acid and an aqueous solution in which lactic acid and sodium lactate are mixed have the same p
When compared under H (for example, pH 5.5), it was revealed that the latter, that is, the mixed aqueous solution of lactic acid and sodium lactate was far more excellent in bactericidal and bacteriostatic effects. The same was true when comparing the aqueous citric acid solution and the aqueous solution in which citric acid and sodium citrate were mixed.

On the other hand, although it has been known that ethanol has a bactericidal action even when used alone, it is possible to remarkably enhance the bactericidal action by mixing an acid, particularly lactic acid or citric acid. It became clear. That is,
When ethanol is used alone for sterilization, it is 5
A concentration of 0% or more, preferably about 75% is required, but if an acid with a concentration of about several% or more, particularly an organic acid such as lactic acid or citric acid, is added to the aqueous ethanol solution, the bactericidal effect is synergistically. Increased, ethanol concentration 1-30%
Even with such a degree, the same bactericidal effect as that of a high-concentration aqueous solution of ethanol alone can be obtained. Furthermore, when another organic acid (for example, adipic acid or fumaric acid) is added to the aqueous ethanol solution containing lactic acid or citric acid, the bactericidal effect is further increased.

Therefore, as described above, the germicide of the present invention contains at least two of edible acids, salts of edible acids and ethanol, and preferably all of them. In addition, it may contain two or more edible acids.

The bactericidal agent of the present invention is used for raw eating seafood (for example, scallops, hockey and other shellfish, various fishes, squid and octopus, and various other marine products) and raw vegetables (for example, cucumber, cabbage, lettuce, etc.), Fruits (eg melon, mandarin orange, etc.)
It is suitable for sterilization and bacteriostatic of fresh food such as.
Further, it can be used not only for these fresh foods but also for various food materials for processing or freezing. For example, when it comes to seafood, it is not limited to raw foods such as sashimi and sushi, but also various processing applications such as delicacies such as salted fish, boiled fish, pickles, rice sushi, dried products, boiled products, frozen products, etc. The material can be sterilized by using this sterilizing agent as a pretreatment for each processing step. The method of use is not particularly limited. For example, the target food material may be rinsed by applying the sterilizing agent of the present invention, or the target food may be immersed in the sterilizing agent for a certain period of time.

[0016]

Embodiments of the present invention will be described below. The disinfectant according to the first embodiment of the present invention contains lactic acid and citric acid as edible acids, sodium lactate as salts of edible acids, and further contains ethanol and water. Each composition ratio can be set as follows, for example.

Lactic acid 13.5% Citric acid 5.0% Sodium lactate 15.0% Ethanol 35.0% Water 31.5%

Scallops, hockey, octopus and shrimp were used as samples, and the bactericidal effect of the bactericidal agent of this example was confirmed by measuring the numbers of general viable bacteria and coliforms. The results are as shown in the following table (unit: piece / gram). Before use, dilute the sterilizing agent to a concentration of 5% (5% against water).
%) Was used for washing for 3 minutes. As a control, it was compared with the case of washing with fresh water.

[0019]

[Table 1]

As is clear from the table, the number of general viable bacteria in each food material was reduced to about 1/6 to 1/600 by washing with this sterilizing agent as compared with the case of washing with fresh water (control), Almost no bacteria were found in the coliform group.

Further, the octopus was used as a sample and compared with the case of washing with citric acid, lactic acid, ethanol and water, respectively, and comparison with the present disinfectant. The results are shown in the table below. The concentration of citric acid and lactic acid is 0.5%,
A 1.5% dilution of ethanol and a 5% dilution of the sterilizing agent in the examples are used, and the cleaning time is 5 minutes.

[0022]

[Table 2]

As is clear from the table, the number of general viable bacteria and the number of lactic acid bacteria decreased from a few times to a tenth, compared with the case where each solution was used alone, and the coliforms were negative. Has become.

Furthermore, the bacteriostatic effect of the bactericidal agent was confirmed.
The bactericidal agent was washed with a 5% concentrated diluted solution for 15 minutes to count the number of viable cells immediately after washing and to measure the number of viable cells after storage at 15 ° C. for 24 hours. The sample used was so-called squid somen, which was prepared by cutting raw squid into thin pieces, and was compared with a sample similarly washed with fresh water (control). The results are shown in the table below.

[0025]

[Table 3]

The general viable cell count was reduced to about 1/20 immediately after washing and 1/30 after 24 hours as compared with fresh water washing. The number of lactic acid bacteria is about 1/5, 2 immediately after washing.
After 4 hours, the number of viable bacteria was suppressed to about 1/200 of the case of simply washing with water. The coliform bacteria became negative after washing and remained negative after 24 hours.
The following table shows the results of cleaning another squid somen noodle sample under the same conditions.

[0027]

[Table 4]

When the bactericidal agent was further diluted with water to a low concentration (1.5%) and the washing time was very short (about 10 seconds), the results shown in the following table were obtained. Was given.

[0029]

[Table 5]

The general viable cell count was the same as that of fresh water washing (control) immediately after washing, but was suppressed to about 1/2 after 24 hours. For E. coli, both were negative immediately after washing, but were about 1/200 after 24 hours. The number of lactic acid bacteria is about 1/7 immediately after washing and about 1/20 after 24 hours.

Further, the following table shows the results of various changes in concentration and washing time. Compared with fresh water washing (control), the number of viable bacteria can be reduced to a few tenths to a tenth, and the number of coliform bacteria can be reduced to a few tenths to a few hundredths. It was

[0032]

[Table 6]

Further, the bactericidal agent was diluted with water to a concentration of 3%, and fruits and vegetables were immersed in the bactericidal agent for sterilization. Cucumber, cabbage, lettuce and melon are used as samples, and the immersion time is 10 minutes, 1 minute to 30 minutes, respectively.
Seconds, 30 seconds, and 3 minutes were set, and compared with those washed with water. As shown in the table below, the result is about 1 in general viable bacteria compared with water washing.
/ 10 to 1/20, 1/10 to 1/100 in coliform count
I was able to make it negative.

[0034]

[Table 7]

The fungicide according to the second embodiment of the present invention contains lactic acid and citric acid as edible acids, and ethanol and water as in the first embodiment, but instead of sodium lactate, adipine is used. It contains an acid. Each composition ratio can be set as follows, for example.

Lactic acid 5.5% Citric acid 12.0% Adipic acid 2.0% Ethanol 58.0% Water 22.5%

The bactericidal agent was diluted with water to a concentration of 1.5%, the scallops were washed, and the viable cell count was examined in the same manner as in the above-mentioned Examples. The results are shown in the table below. The cleaning time is about 10 seconds.

[0038]

[Table 8]

The general viable cell count is 1/5 of that of water washing (control),
The number of lactic acid bacteria is about 1/14, and the coliform bacteria are negative.

Further, as shown in the following table, the viable cell count after 24 hours was examined to confirm the bacteriostatic effect of the disinfectant. A scallop was also used as the sample, the cleaning time was 15 minutes, and the storage temperature was 15 ° C.

[0041]

[Table 9]

As is clear from the table, the number of general viable bacteria and the number of lactic acid bacteria were both suppressed to about 1/3 immediately after washing and to about 1/140 to 1/70 after 24 hours. As for Escherichia coli, no bacteria were found after washing with this bactericide.

When the cleaning time is further shortened (5
Seconds and 15 seconds), the results shown in the following table were obtained. A scallop was also used as the sample, and the dilution concentration and the storage temperature of the sample after washing were the same (1.5% dilution, stored at 15 ° C).

[0044]

[Table 10]

Compared with water washing, the number of general viable cells was suppressed to about 1/10 immediately after washing and 24 hours later, and E. coli was negative even after 24 hours.

As described above, according to the present disinfectant, the viable cell count of various foods is reduced to a fraction to a few hundredth of that of washing with water or washing with a single solution of lactic acid, ethanol or the like. In addition to being able to do so, it is possible to suppress the growth of bacteria. Further, since such bactericidal and bacteriostatic effects can be obtained by using this bactericidal agent for a short period of time of several tens of seconds to several minutes by diluting it with water (for example, 1.5% to 5%), the food is There is no fear of impairing the original flavor. Moreover, since it is composed of edible acid, its salt, and ethanol, it is safe to use in food. Furthermore, when using it, no special equipment is required, and it is only necessary to wash or soak the food, so the number of viable bacteria in various foods is regulated by the national government, prefectures, industry groups, department stores, supermarkets, etc. It becomes possible to easily achieve the voluntary standards, etc. defined by the etc. with a simple operation.

The present invention is not limited to the above embodiment. For example, the compositional ratio in each example is shown as an example, and the ratio can be changed as appropriate. Although lactic acid and citric acid are included as edible acids in the examples, other edible acids such as acetic acid, propionic acid, butyric acid, fumaric acid, succinic acid are used instead of or in addition to these, as appropriate. You may mix malic acid, tartaric acid, gluconic acid, etc. Moreover, although the examples include two or three kinds of acids, one kind may be used, or four or more kinds of acids may be appropriately mixed. Furthermore, in the first embodiment, sodium lactate was included as the salt of the edible acid, but other edible acid salts,
For example, potassium salt, ammonium salt, calcium salt, magnesium salt and the like can be used.

Although all the examples include ethanol, they may not include ethanol. However, in this case, both the edible acid and salts of the edible acid are included. Further, as the edible acid constituting the bactericidal agent, an organic acid is preferable, but an inorganic acid may be included as long as it is an acid which is not ingested by the human body and causes no harm.

[0049]

Industrial Applicability As described above, according to the sterilizing agent of the present invention, fresh fish and shellfish and raw fish can be safely and cost effectively, without impairing the flavor and the like inherent in the food. It can sterilize (disinfect) vegetables and fruits and bacteriostatically.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Office reference number FI technical display area A23L 3/3508 A23B 4/14 Z

Claims (2)

[Claims] 1. A bactericidal agent for foods, comprising two or more of an edible acid, salts of an edible acid and ethanol. 2. The edible acid is one or more acids selected from lactic acid, acetic acid, propionic acid, butyric acid, citric acid, fumaric acid, succinic acid, adipic acid, malic acid, tartaric acid and gluconic acid. The edible acid salts are lactic acid, acetic acid, propionic acid, butyric acid, citric acid, fumaric acid, succinic acid, adipic acid, malic acid, tartaric acid and gluconic acid, sodium salt, potassium salt, ammonium salt, The bactericidal agent for food according to claim 1, which is one or more salts selected from calcium salts and magnesium salts.