JP2000224976A - Preservative for food and production of food by utilizing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a preservative for a food excellent in propagation-inhibiting effect of microorganisms such as lactic bacterium within a specific pH region, and further hardly damaging the quality of the food by using calcium lactate and glycine, in combination with organic acid salts. SOLUTION: The objective preservative for food excellent in propagation- inhibiting effect of microorganisms such as lactic bacterium within a pH region of >=6.5 of the food, and further hardly damaging the quality of the food is obtained by using calcium lactate and glycine, in combination with one or more kinds selected from salts of organic acids such as adipic acid, citric acid, malic acid, itaconic acid, gluconic acid, kojic acid, succinic acid, acetic acid, tartaric acid, fumaric acid, phytic acid, sorbic acid and maleic acid. A part of or the whole of glycine can be substituted with alanine.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food preservative and a method for producing food using the same. More specifically, the present invention is characterized in that salts of organic acids are added to calcium lactate and glycine within a specific range.

[0002]

2. Description of the Related Art Conventionally, in order to improve the preservability of foods, it has been practiced to adjust the pH of the foods and to use various preservatives such as glycine, polylysine and protamine. When the pH of food is adjusted for the purpose of suppressing the growth of microorganisms, most of the adjustment region is adjusted to the acidic side.

[0003] However, the suppression of the growth of microorganisms on the acidic side may greatly affect the texture and the yield depending on the type of the target food. In addition, there was a possibility that the composition was not sufficiently satisfactory in terms of flavor.

[0004] Therefore, in order to suppress microorganisms in a portion near the neutral region, betaine or glutathione is blended with protamine. A food preservative has been disclosed (JP-A-7-46972). Further, a food preservative containing glycine, polymerized phosphate and a food enzyme as main components has been disclosed (Japanese Patent Application Laid-Open No. 7-15515).
3).

[0005]

Problems to be Solved by the Invention
In the food preservative disclosed in the above, when the PH of the food is 6.0 or less, it exerts an effect of suppressing microorganisms against Bacillus microorganisms, but when the PH of the food is 6.5 or more, However, it has not been able to exert a sufficient inhibitory effect on lactic acid bacteria.

[0006] In the food preservative disclosed in Japanese Patent Application Laid-Open No. 7-155153, when the heating temperature applied at the time of producing food becomes 70 ° C. or more and becomes 10 minutes or more, the enzyme is deactivated and the enzyme is inactivated. It has not been able to exhibit any significant suppression effect. Moreover, when the PH of the food was 6.5 or more, it was not sufficient to suppress lactic acid bacteria.

The present inventors have conducted intensive studies for the purpose of suppressing the growth of lactic acid bacteria when the PH range of the target food is 6.5 or more. As a result, it has been found that by adding organic acid salts to foods with calcium lactate and glycine at a specific ratio, the growth of lactic acid bacteria can be suppressed even when the PH range of the food is in a neutral range of 6.5 or more. Was.

As is apparent from the above description, an object of the present invention is to provide a food preservative which suppresses the growth of lactic acid bacteria in a state where the food has a pH range of 6.5 or more, and an improvement in the preservability using the preservative. It is an object of the present invention to provide a method for producing food.

[0009]

According to the present invention, there is provided a food product comprising calcium lactate and glycine, wherein the food contains one or more selected from organic acid salts within a specific range. The present invention relates to a preservative for food and a method for producing food using the preservative.

Hereinafter, the present invention will be described in detail. The amount of each preservative component of the present invention added to food is 0.1% for calcium lactate.
3 to 0.8% by weight, preferably 0.5 to 0.7% by weight,
Glycine is 0.15 to 0.7% by weight, preferably 0.3 to 0.5% by weight, and organic acid salts are 0.01 to 0.2% by weight, preferably 0 to 0% by weight, based on the food. .05-
0.1% by weight, and each of these components may be added directly to the food or may be added in the form of a sawmill in advance. As the lumber, powder of each component may be mixed, or may be in the form of a solution.

The food preservative of the present invention can be used for various foods. For example, salads, roasted eggs, fried foods, seasonings, fried chicken, boiled dishes, etc., fishery products such as kamaboko, bamboo rings, meat and meat products such as ham and sausages, Japanese sweets,
It is effective for Western sweets, noodles such as raw noodles and boiled noodles, and seasonings such as sauces and soy sauce.

The food preservative of the present invention comprises calcium lactate, glycine, and organic acid salts each alone or
A surprising synergistic effect was exhibited as compared with the case where only the seed was used in combination, and a growth inhibitory effect against lactic acid bacteria was exhibited in the state where the food had a pH range of 6.5 or more. The food preservative of the present invention can provide a sufficient effect not only on a heated food but also on a non-heated food.

Further, in the present invention, for the purpose of enhancing the bacteriostatic effect, in addition to the components specified above, orthophosphates, polymerized phosphates, organic acids, glycerin fatty acid esters and the like which can be used as food additives. Other edible emulsifiers with antibacterial properties, thiamine lauryl sulfate, chitosan, alcohol,
And other natural antimicrobial components can be used in combination.

In the present invention, alanine, which can be used as a food additive, can be used in place of glycine. At that time, the effect of the present invention was recognized when alanine was partially or completely substituted for glycine.

Hereinafter, the present invention will be described in detail with reference to Examples, but these do not limit the present invention in any way.

[0016]

EXAMPLES Example 1 Whole egg 70 g, sugar 4 g, sodium glutamate 0.3
g, 0.5 g of salt and 27 g of water were mixed well, and the agents shown in Table 1 were added thereto (the amount added was% by weight based on the basic composition). Further, Enterococcus faecal was added.
A fixed amount of the is culture was inoculated and baked to prepare a broiled egg. This was cultured at 30 ° C. for 3 days, and the number of viable bacteria was measured over time. Table 2 shows the results.

[0017]

[Table 1]

[0018]

[Table 2]

Example 2 160 g of egg yolk, 1500 g of milk, 40 g of sugar, 6.5 g of flour, 6.5 g of constarch were added to the basic composition, and the agents shown in Table 3 were added thereto (the amount added was% by weight based on the basic composition). While stirring well, the mixture was heated over low heat to boil about 10% of the total weight. After cooling, entero
Cultures of Coccus faecalis stored for 3 days at packed 30 ° C. in a cup after a certain amount inoculated was measured over time the number of viable bacteria. Table 4 shows the results.

[0020]

[Table 3]

[0021]

[Table 4]

[0022]

The calcium lactate and glycine of the present invention
A food preservative comprising one or more selected from organic acid salts. Food P
It is possible to provide a food preservative that is excellent in the effect of suppressing the growth of lactic acid bacteria in a state where the H region is 6.5 or more and that does not impair the quality of food.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Ai Yamashita 1-12-27 Tatsumikita, Ikuno-ku, Osaka-shi, Osaka Inside Shinko Technology Development Center Co., Ltd. (72) Inventor Kazutaka Kimura 1-1-1, Higashirikura, Toyonaka-shi, Osaka No. 40 Mansion Nishimura 201 F term (reference) 4B021 MC01 MK01 MK02 MK20 MK23 MP01 MQ04

Claims (4)

[Claims] (1) A food preservative comprising a combination of calcium lactate and glycine with one or more selected from organic acid salts. 2. The organic acid of an organic acid salt is adipic acid, citric acid, malic acid, itaconic acid, gluconic acid, kojic acid, succinic acid, acetic acid, tartaric acid, fumaric acid, phytic acid, sorbic acid or maleic acid. The food preservative according to claim 1. 3. The food preservative according to claim 1, wherein alanine is blended in place of part or all of glycine. 4. A method for producing a food using the food preservative according to any one of claims 1 to 3.