JP2002034527A - Edible coating preparation which has fresh food deterioration-controlling function and promotes decrease in weight of container, packaging material or the like and reduction in distribution cost - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an edible coating preparation which can improve the gloss of a fresh food without changing the physical properties, taste and color of the fresh food and can easily control the decay and deterioration of the fresh food with a safe harmless low calorie ingredient. SOLUTION: This edible coating preparation comprises a powder agent obtained by adding a sucrose fatty acid ester, a monoglyceride, an antifungal agent, and an organic acid to water-soluble polymer pulluran as a main agent. The edible coating preparation is, if necessary, dissolved in an aqueous ethanol solution and then used for a dipping or spraying treatment. The edible coating preparation controls the air oxidation of the fresh food (strawberry, raw tuna to be eaten in the raw state), gives gloss to the surface of the food, and inhibits the proliferation of microorganisms to maintain the freshness. Consequently, since the loss of the fresh food in a distribution industry and the like can be decreased without deteriorating the color and taste of the fresh food, the edible coating preparation is useful for the good preservation of the foods. The edible coating preparation in the form of the powder agent enables to save labors for dissolution and further save the cost of a bottling work and the cost of bottles in a bottling process. The edible coating preparation can further reduce the cost of distribution due to the reduction in the weight of containers by the change of bottles into bags and can substantially un-necessitate a cost for recycling the containers. Since the dissolution of the edible coating preparation in a proper concentration can arbitrarily be carried out by a user, the edible coating preparation has improved usability.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention provides an edible coating preparation which suppresses the growth of microorganisms which reduce the flavor of food over time and suppresses air oxidation, and simultaneously launches the preparation as a powder. The present invention relates to providing lighter distribution such as container recycling.

[0002]

2. Description of the Related Art Conventionally, the causes of food deterioration have been physical,
It is said to be divided into three categories: chemical and biological, and while emphasis is placed on spoilage and deterioration by microorganisms, vegetables,
Deterioration due to properties of the food or environmental conditions in which the food is placed in the process in which foods containing a lot of water, such as fruit, milk, animal meat, and fish meat, are processed as they are, or are processed and distributed and consumed. Is believed to be subject to

[0003] In particular, due to deterioration by microorganisms, foods are impaired in appearance, taste, aroma, and texture, resulting in reduced commercial value or incapable of eating. In addition, it can be said that the animal is exposed to sanitary dangers due to contamination with oral pathogens and food poisoning bacteria. In order to avoid such dangers, food preservation methods have been used for a long time, including salting, sugar storage, drying, ice storage, and the currently used freezing method. The purpose is to prevent the growth and growth of microorganisms.

[0004] However, there are some fresh products that sell "fresh" and "high freshness" which cannot be applied except for the ice storage method. In this case, as the preservation packaging used, it is possible to suppress the growth of mold by degassing to about 10 to 30 mmHg using a packaging material having low oxygen permeability, using an oxygen scavenger, or performing gas replacement packaging. it can. In a method of removing free oxygen inside a package using an oxygen scavenger, sodium hyposulfite is used. Carbon dioxide gas replaces oxygen and has a bacteriostatic effect on mold and bacteria, and its action depends on the pH and holding temperature of the food. The lower the pH, the more the inhibitory effect at below the optimal temperature for the growth of microorganisms Is done. On the other hand, if packaging is bulked, transportation costs will increase and waste will increase, so it cannot be said that it is a method that complies with the enforcement of the Recycling Law, and it is said that there is a need to consider a lightweight and simple packaging method such as a new packaging method. Like.

[0005] The present invention suggests that polysaccharides such as agar, carrageenan, pectin, alginic acid, xanthan gum, guar gum, starch, phaseleran and the like as edible film materials have potential in this field, and especially the same polysaccharide pullulan. It has been understood that there are many points to be noted, such as a harmless low-calorie food that has a barrier property and excellent biodegradability, and is not digested by digestive enzymes in the body.

Regarding the pullulan coating, Hayashibara Institute of Biochemical Research has made numerous proposals.
JP-A-47-39592, JP-A-48-21739 and JP-A-48-44492 disclose a method for producing pullulan, and JP-A-48-51777 discloses an antioxidant method using pullulan. JP-A-49-112954 and JP-A-49-8377
9 and 49-42894 disclose a method for producing pullulan ester, and 49-86188 disclose an antioxidant method using pullulan ester. Many joint applications ☆ is a joint application with Sumitomo Chemical, ★ is Sumika Chemical Co., Icelo Chemical, * 1 is Takasago Perfume, * is Lotte, and * 2 is a joint application with Osaka Soda and Osaka Chemical Alloy. Such a large number of applications confirms the usefulness of pullulan, and we have to deeply pay tribute to the enthusiasm for technology development, but none of these applications has the same purpose as the present application. .

[0007]

What is common to the proposals so far is that low-calorie foods in which pullulan is not digested by digestive enzymes, are gradually degraded by enzymes outside the digestive system and are completely natural in the ground. Dissipate in minutes. With regard to toxicity, pullulan shows no toxicity in acute and subacute chronic toxicity tests and is therefore a completely safe food.
The characteristic of pullulan is that it has little oxygen permeability and is not found in other edible films. Pullulan can be considered as a resource-saving coating material if it makes use of many properties such as not showing off-flavor and odor when heated.
It is an object of the present invention to provide a preparation which suppresses putrefaction and deterioration of food easily by simply spraying.

[0008]

DISCLOSURE OF THE INVENTION The present invention relates to a foodstuff which is a tasteless, odorless, white amorphous powder having no abnormalities in acute, subacute, chronic toxicity and mutagenicity tests, and has no restrictions on use or labeling requirements. Has been approved as Pullulan dissolves quickly in cold or hot water, and is easily water-soluble, giving a strong neutral solution with strong adhesion.The viscosity of the aqueous solution is relatively low compared to other polysaccharides. First, workability should be easy. The solution is not easily affected by pH, and is stable over a wide pH range.
The following heating causes partial decomposition and lowers the viscosity. Other than specific ions such as boron and titanium, they are not affected even in the presence of metal ions, and do not cause gelation or insolubilization. It has salt resistance, and its viscosity does not decrease even if it is heated for a long time in the presence of 30% salt. Pullulan has strong adhesion and various properties, such as strong adhesion to paper, wood, metal, and dry foods. When sprayed, it was found that the food was safely protected by its adhesion and gas barrier properties, and the present invention was completed.

The pullulan according to the present invention is obtained by inoculating a seed bacterium in a medium containing starch syrup or the like as a carbon source, adding a nitrogen source and various salts, and culturing for 3 to 5 days with aeration and stirring. The structure is rearranged and pullulan is produced in the culture. By changing the pH, salt composition, etc. during culturing, it is possible to arbitrarily obtain one having a molecular weight of tens of thousands to several millions, remove bacterial cells and some salts from the culture termination liquid, and decolorize with activated carbon Then, after passing through a concentration step, dried and pulverized into a product, and when a commercially available product is used, the trade name “Pullulan PF20” (manufactured by Hayashibara Co., Ltd.) is used.

[0010] Mold is an aerobic bacterium that mainly grows on the surface of foods and requires oxygen for respiration. When the amount of oxygen decreases, the growth of mold spores is delayed, and the elongation rate of the fungi also decreases. For this purpose, if a film is formed on the surface of the food by spraying a pullulan solution, ventilation can be blocked and an antifungal effect on the inner surface can be obtained. Pullulan does not adhere to mold due to low calories. Nevertheless, the present invention adds antibacterial and antifungal functions to the formulation because it is intended to complete the effect of inhibiting the deterioration of perishable foods. Was improved, and ethanol was further added to increase the antibacterial activity of the drug, resulting in the ultimate antibacterial low-concentration ethanol preparation.

Although ethanol has an old history as a bactericide, its antifungal effect is completely inhibited at a concentration of 4 to 8% as well as bacteria and yeast. Aichi Food Trial Annual Report, December 1
05.1977, for example, Asp. us
ami, Pen. chrysogenum, Pen. n
otatum, Tricodeerma viride
... 4% Asp. awamori, Asp. nige
r. Rh. javanicus, Mucor plum
bens, Monillia formosa ... 8%, antifungal effect can be expected sufficiently with a low concentration ethanol preparation.

As an antimicrobial agent, fatty acid esters include M
_{C 8, MC 10, MC 12} , propylene glycol. In sugar ester, SDC ₈ and SMC ₁₂ have an antibacterial activity, and one or two selected from these are selected.
More than one species can be used.

With respect to the fungicide, a preservative as a food additive must be given. In Japan, target foods,
One or more selected from among benzoic acid, sorbic acid, sodium dehydroacetate, propionic acid, and valaoxybenzoic acid esters, which are permitted to be used with prescribed usage amounts and usage restrictions, can be used.

[0014] Examples of the sugar esters that can improve the adhesion effect on pullulan of food, _SDC 8. One or two selected from SMC ₁₂ can be used.

[0015] As to the combined effect of other drugs on the antibacterial action of fatty acid esters, various organic acids, amino acids, phosphoric acids, etc. were tried, and as a result, citric acid, malic acid, lactic acid, and polyphosphoric acid were converted to monoglycerides and sucrose esters. Since it has a remarkable combined effect, one or two or more selected from the above can be used.

The feature of the present invention is that, in addition to the above-mentioned material pullulan, ethanol, fatty acid ester, sugar ester, fungicide, citric acid, malic acid, lactic acid, polyphosphoric acid, etc. are formulated in powder form, The concentration can be freely selected according to the use and the method of use. Since the drugs constituting this drug are only those having good water solubility, there is no problem in dissolving work. Another advantage of the drug is that it eliminates the need for a bottle for liquids, which saves costs associated with the enforcement of the Recycling Law, and greatly reduces packaging and transportation costs. However, conventional bottled antibacterial bullran preparations can also be marketed.

Formulation Example 1, 15.0 g of pullulan, SMC
₁₂ 1.0 g, MC ₁₀ 0.5 g, DHA 0.1 g, C
A0.6 g and 0.4 g of CANa were combined to form a powder, for example, dissolved in an aqueous solution containing 40.0 g of ethanol.
g and standard concentration solvent. When it is desired to increase the concentration, the amount of the aqueous solution may be reduced, and when it is desired to decrease the concentration, the amount of the aqueous solution may be increased. However, care must be taken when the amount of the aqueous solution is excessively reduced or the amount of the ethanol alone is increased, because the amount becomes insoluble.

[0018]

In the present invention, it is used for spraying food directly or for immersing the food. In this case, a solution whose concentration is higher or lower than the standard concentration is appropriately prepared. Also, if it is used as a means for mixing and heating the seasoning liquid to produce a toro taste, a long-lasting sauce can be obtained, and the ratio and procedure thereof can be arbitrarily determined by the user.

[0019]

The embodiments of the present invention will be described below by way of examples, but the exemplifications are merely for explanation and do not limit or limit the inventive concept. Strawberries are not always constant in freshness, maturity, and colonization, and it is difficult to distinguish individual differences in advance. As a result, the strawberry in the target area showed spots and abnormalities on the surface as early as possible, and the progress shown in the table was obtained.However, some of the strawberries sprayed with the standard solution spray showed no mold generation even after 60 hours. As a result of transferring the strawberry in good condition to the refrigerator, the continuity of the suppression effect was confirmed, and from the observation of this change over time, it was judged that the immersion method could further expect the effect. All tests, including the target section, were placed in a closed container and performed at room temperature, but there were slight changes in room temperature and the like during the night and day.
In the control plot, the deterioration became remarkable in 24 hours, but with each concentration liquid spray, there was no gloss, no good change and no dry feeling.
In particular, the spraying of the standard solution maintained a good state even after 48 hours, so that the effect of this agent can be expected for dried salted fish. When compared to the AKA spray under development separately, it appears that this product is considerably less inferior but maintains freshness for 3-4 hours.
ATP becomes inosinic acid via ADP-AMP and increases umami components, but in order to prevent it from being decomposed into inosine-hypoxanthine, it is considered that addition of antioxidant components in addition to antibacterial components is indispensable. Was done.

[0020]

[Table 1] [Purpose of test] Bactericidal effect test of standard aqueous solution of pullulan preparation [Reference] 1-1. Pullulan coating agent (pH; 5.41) 100% 1-2. ５０ 50% 1-3. 〃 25% [Test method] 1, Test bacteria Escherichia coli Escherichia coli Staphylococcus au
reus) 2, Adjustment of test bacteria Large intestine bacteria: Inoculate the test bacteria into broth bouillon solution
C. for 24 hours. Staphylococcus aureus: Inoculate the test bacterium into peptone solution, 35 ° C
-Cultured for 48 hours. 3. Confirmation medium E. coli: desoxycholate agar medium Staphylococcus aureus: yolk-supplemented mannitol salt agar medium 4, culture test Was added and the mixture was contacted for 30 seconds. 0.1 ml of this sample solution was applied to a medium,
Check the number of bacteria in 1. "Result" From the above results, the bactericidal activity of the pullulan preparation standard concentration aqueous solution exhibited bactericidal activity only when the stock solution was used. However, there was no bactericidal effect at 50% dilution, but the minimum addition amount was confirmed. The antimicrobial agent addition rate of the standard concentration aqueous solution is SMC ₁₂ 0.25%, MC
₁₀ 0.125, DHA 0.025, ethanol 10
% And 3.75% pullulan, it is doubtless that if the addition rate of the antibacterial agent excluding ethanol is increased, the preparation can be sufficiently used even when diluted and used.

[0021]

Since the present invention is configured as described above, it has the following effects.

The standard-concentration aqueous solution of the present agent used in the Examples is a pullulan preparation containing the minimum amount of an antibacterial component as shown in the bactericidal effect test. Therefore, in the pullulan preparation in which the antibacterial component is increased by four times, the mortality at 25% dilution is equivalent to the stock solution.

When a pullulan preparation having an antibacterial component increased by a factor of four is used in Example 1, the effect can be sufficiently exerted even when immersed or sprayed at a 1/2% dilution. In the case of the second embodiment, the result is further improved without any problem. In the case of Example 3, as pointed out, the combined use of an antioxidant is considered to be indispensable, and it is desired to cope with the demand.

The present invention, in addition to the effects of the pullulan preparation, has been described as being able to cope with the problem of reducing the weight of containers and packaging and reducing distribution costs. According to the Containers Recycling Law that came into effect this year, the collection of containers and the like and the cost burden associated therewith are of major concern to companies from the viewpoint of manufacturer responsibility. When compared with dust and solvent, dust is packaged and packed in a cardboard box for shipment. On the other hand, for the solvent, the cost of first dissolving the powder and then bottling it is added to the production cost, and then it is shipped in a cardboard box.
Therefore, the difference in the production cost due to the difference in the cardboard box + the difference in the packing cost and the transportation cost due to the difference in the dissolving work cost + the difference between the bottle cost and the bag cost + the volume difference and weight difference is considered. The disparity in expenses would be easy to judge.

As described above, the present invention is a completely harmless low-calorie component which is not decomposed by the digestive enzymes of pullulan and whose film has excellent gas barrier properties and a function of suppressing air oxidation. Add power to increase the preservation of fresh food and prevent loss of food resources due to microbiological or chemical factors. On the other hand, it contributes to resource saving, labor saving, energy saving, cost reduction and waste reduction in production and distribution, and at the same time, responds to the demands of modern society such as the enforcement of the Recycling Law.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B021 LA08 LA14 LA32 LW02 LW03 MQ04 4B035 LC01 LC05 LE07 LG27 LG32 LG42 LK01 LK02 LK14 LK19 LP26 4B042 AC07 AC09 AD39 AG30 AH01 AK09 AK16 AP19 4B069 FA02 KB01 KC29

Claims (6)

[Claims] An edible coating preparation having a function of inhibiting deterioration of fresh food using a water-soluble polymer pullulan powder. 2. An edible coating preparation comprising the pullulan powder of claim 1 and an antibacterial component. 3. An edible coating preparation comprising the pullulan powder of claim 1 and a flavor component. 4. An edible coating preparation comprising the pullulan powder of claim 1 and a pigment component. 5. An edible coating preparation comprising the pullulan powder of claim 1 and a taste component. 6. Claims 1 to 5 can be used alone or in combination. 85% by weight to 27% of each powder
% By weight can be used as a solution.