JP2003088345A - Life prolonging agent for food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a life-prolonging agent for foods useful as an additive for foods to improve the preservability of the foods and provide a food produced by adding the agent. SOLUTION: The life-prolonging agent is an additive for foods to improve the preservability of the foods and contains an extract of Tencha (a kind of Chinese herb tea) as an antibacterial substance.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a shelf life improver for foods which is added to foods to improve the shelf life of foods and foods using the same.

[0002]

2. Description of the Related Art Conventionally, many foods having a shelf life of about one day to several weeks have been sold in stores such as convenience stores and supermarkets. Examples of the food include side dishes, rice balls, bento, fresh confectionery,
Breads and the like are added with additives generally called preservatives and shelf life improvers in order to improve the shelf life of these foods. These preservatives and shelf life improvers suppress the growth of microorganisms in food and improve shelf life.

As the shelf life improver, ε-polylysine, which is a polymer of L-lysine produced from a type of actinomycete, is a food additive approved by the Ministry of Health, Labor and Welfare as a “food additive list other than chemically synthesized products”. It is listed in and is used as a preservative.

There is also a proposal of a food quality preserving agent for preserving the quality of foods by using the above-mentioned ε-polylysine together with other preservatives (Japanese Patent Publication No. 2-28314, Japanese Patent Publication No. 2314).
-28315 gazette etc.).

[0005]

However, the above ε
-Polylysine is a natural product produced by microorganisms, but when added to foods, there is an obligation to label it as "preservative (polylysine)", so some consumers do not want such labeling.

For this reason, green tea polyphenols (catechins), which are extracts from naturally-derived green tea, which do not require labeling of preservatives, have been receiving attention in recent years. Since this green tea polyphenol has a bacteriostatic action, it is used instead of the above polylysine, but its antibacterial activity against mildew and yeast is weak, and it is said that the antibacterial activity against other bacteria is slightly weak as a preservative, There's a problem.

The present invention has been made in view of the above problems, and provides a food shelf life improver having good antibacterial activity against mold and yeast and exhibiting naturally occurring antibacterial activity, and a food using the same. To aim.

[0008]

The first invention of the present invention, which solves the above-mentioned problems, is a shelf life improving agent for foods, which is added to foods to improve the shelf life of foods. A shelf life improver for foods, which comprises the extract of

A second aspect of the present invention is the shelf life improving agent for foods according to the first aspect of the present invention, characterized in that the extract of the tea beetle is water or an organic solvent extract and contains the tea beetle polyphenol.

A third aspect of the present invention is the shelf life improving agent for foods according to the first aspect of the present invention, wherein the above-mentioned green tea polyphenol is mainly composed of GOD type ellagutannin.

A fourth invention is the invention according to any one of the first to third inventions, wherein the amino acid, the organic acid and salts thereof,
There is provided a shelf life improver for foods, which comprises at least one kind of phosphates, antibacterial agents or preservatives.

A fifth aspect of the present invention is the shelf life improver for foods according to the second aspect of the invention, which is characterized by adding 0.05 to 5.0% by weight of the tea tea polyphenol to the above food.

According to a sixth aspect of the present invention, in the first aspect, the above-mentioned antibacterial substance has antibacterial properties against Bacillus subtilis, Escherichia coli, Staphylococcus, yeast and mold which are contaminated by contamination with food, and thus has an improved shelf life for food. There is in the agent.

A seventh invention is a bacteriostatic method for foods, which comprises adding or applying the first shelf life improving agent for foods to foods to suppress the growth of bacteria in the foods.

An eighth aspect of the present invention is a food characterized in that the first to sixth food shelf life improvers are added to or applied to the food or the material of the food.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION The embodiments of the present invention will be described below, but the present invention is not limited thereto.

The shelf life improver for foods according to the present invention is a food shelf life improver that is added to foods to improve the shelf life of foods, and contains an extract from sugar beet tea as an antibacterial substance.

Here, beetle tea is a medicinal plant of various origins, which originates in southern China, and is particularly preferably beetroot syrup of the genus Rubus of the family Rosaceae. This is because the sugar beet paste contains GOD ellagu tannin, which is a tea tea polyphenol. Therefore, in the food shelf life improver of the present invention, since the beet tea polyphenol is an extract from natural beet tea, it is not necessary to indicate a preservative or the like.

The GOD ellagutanin of this tea polyphenol is catechin of green tea polyphenol (basic skeleton:
Flavanal) is a hydrolyzable polymer polyphenol unlike monomer polyphenol, and the basic skeleton of the chemical structure of both is different.

In addition, since beetroot tea contains rubusoside which is a sweetening component in addition to beetroot tea polyphenols, it has an additional effect that the sweetener may be reduced in addition to the antibacterial effect. Play. Further, rubusoside, which is a sweet component, has a sweetness 75 to 100 times that of sugar and has zero calories.

[0021] In order to obtain the above-mentioned extract of beetroot tea, water from beetroot tea
It is preferable to extract using hot water or alcohol.
In the case of water extraction, it is preferable to immerse the tea leaves of the beetroot tea for several hours to several days to extract the beetroot tea polyphenols. When extracting with hot water (50 to 100 ° C), it is preferable to perform extraction for several seconds to several tens minutes. Alternatively, the extraction may be performed with an organic solvent such as ethanol or acetone instead of water.

Since the shelf life improving agent for food of the present invention contains the beet tea extract having the above beet tea polyphenol, it can be used in foods such as Bacillus subtilis, Escherichia coli, Staphylococcus aureus, yeast and black mold as shown in Examples described later. Has antibacterial properties against attached bacteria.

In addition to the shelf-life improving agent for food containing only the tea extract, additives such as those added to other foods may be added as required.

Examples of the additives include amino acids, organic acids and salts thereof, phosphates, antibacterial agents other than the tea extract of the present invention, or preservatives. It suffices to include at least one of these. As a result, the antibacterial effect is increased by the synergistic effect of the combined use of the beetroot polyphenol of the present invention and another antibacterial agent or preservative, which is more preferable.

Examples of the above-mentioned amino acids include glycine, DL-alanine, L-cystine, betaine, L-arginine, etc., but the present invention is not limited thereto as long as they are amino acids to be added to foods. Not a thing. .

Examples of the above-mentioned organic acid and its salts and phosphates include salts such as acetic acid and sodium acetate, adipic acid, gluconodeltalactone, salts such as lactic acid and sodium lactate, citric acid and trisodium citrate, and the like. Salts, salts of monosodium salts such as fumaric acid and fumaric acid, DL
-Salts such as malic acid and DL-sodium malate, salts such as ascorbic acid and sodium ascorbate,
Gluconic acid and sodium gluconate, salts such as potassium gluconate, L-tartaric acid and L-sodium tartrate,
Salts of L-potassium hydrogen tartrate and the like, salts of succinic acid and disodium succinate, phytic acid, nicotinic acid, itaconic acid, α-ketoglutaric acid, raw alum, baked alum, potassium carbonate, sodium carbonate, sodium hydrogen carbonate, phosphorus Dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, disodium dihydrogen phosphate, disodium dihydrogen pyrophosphate, potassium chloride and the like can be exemplified, but organic acids added to foods and the like. The present invention is not limited to these as long as they are salts and phosphates.

Examples of the antibacterial agents other than the above-mentioned tea extract of the present invention include lysozyme, thiamine lauryl sulfate, glycerin fatty acid ester, sucrose fatty acid ester, chitosan and decomposed products, Menso bamboo extract, fig leaf extract,
Oregano extract, citrus seed extract, mulberry extract, perilla extract, cinnamon extract, ginger extract, polyphenol extract, tea extract, raw soybean extract, grape skin extract, red noodle decomposition product, grapefruit extract Substance, sardine extract, chaff extract, ethanol, garlic extract, sage extract, pimenta extract, pepper extract, rosemary extract, clove extract, licorice extract, propolis extract, wasabi and mustard extract However, the present invention is not limited to these as long as they are antibacterial agents added to foods.

Examples of the preservative include salts of benzoic acid and sodium benzoate, salts of propionic acid and sodium propionate, calcium propionate, and the like.
Isobutyl paraoxybenzoate, isopropyl paraoxybenzoate, ethyl paraoxybenzoate, butyl paraoxybenzoate, propyl paraoxybenzoate, salts such as sorbic acid and potassium, salts such as dehydroacetic acid and sodium dehydroacetate, sodium sulfite, sodium hyposulfite, Sulfur dioxide, potassium pyrosulfite, sodium pyrosulfite, ε-polylysine, shirako protein, pectin degradation product, hinokitiol, hydrangea hydrous alcohol extract, kawara yomogi alcohol extract, honoki hydrous alcohol extract, forsythia extract, etc. However, the present invention is not limited to these as long as it is a preservative added to foods.

Here, the food to which the food shelf life improver of the present invention is added or adhered is not particularly limited as long as it is a food for improving shelf life. For example, in stores such as convenience stores and supermarkets. It is possible to exemplify foods that have a shelf life of about one day to several weeks. Specific examples thereof include prepared foods, rice balls, bentos, fresh confectionery, breads, and the like, and the following can be exemplified, but the invention is not limited thereto.

As various processed foods, fried rice, cooked rice, cooked rice food such as rice cake, noodles such as Chinese noodles, udon, buckwheat noodles, or noodle processed food such as grilled buckwheat, spaghetti, shredded cabbage, lettuce, etc. ， Vegetable processed foods such as stir-fried vegetables and vegetable purees, fresh meats such as beef tataki, hamburgers, fried meats, processed meats such as sausages, fresh seafood products such as sashimi, seafood processed foods such as eel sesame, surimi, and yakiniku Sauce, pickle seasoning liquid, liquid seasoning such as meat sauce, powder seasoning such as soup base, beverage such as fruit or vegetable juice, flour processed food such as donut, pizza, cake, cookie, rice flour processed food such as rice cracker , Starch processed foods such as batters, wheat processed foods such as barley rice, protein foods such as soy milk, okara, surimi, dairy foods such as fresh cream, custard cream Egg processed food, squid delicacies etc.,
Examples include delicacy foods such as seasoning fries, dressing lengths, custard creams, confectionery fillings such as flower pastes, and the like.

It is preferable to add 0.001 to 5.0% by weight of the tea tea polyphenol which is the antibacterial substance of the present invention to the above food. This is 0.001 (10ppm)
This is because if the amount is less than the above range, the effect of the addition is not exhibited and the effect of improving the shelf life cannot be expected. On the other hand, if the amount of addition exceeds 5.0% by weight, the further effect of the shelf life cannot be expected.

[0032]

EXAMPLES Preferred test amounts and examples showing the effects of the present invention will be described below, but the present invention is not limited thereto.

[Test Example 1] Test Example 1 is to confirm the effect of addition using a tea extract, a green tea extract and polylysine against a specific bacterium. The test was carried out by inoculation with the extract of green tea, the extract of green tea and ε-polylysine.

<Test method> 10 ml of a normal broth medium (manufactured by Eiken Chemical Co., Ltd.) to which the following concentrations were added was sterilized by high pressure heat (121 ° C, 15 minutes). After cooling, a certain amount of the following bacteria was inoculated and mixed, and cultured at 37 ° C for 24 hours. For comparison, a similar culture test was carried out using a medium containing no sample. Commercially available “Santencha S (trade name)” (manufactured by Suntory Co., Ltd.) as a tea extract and commercially available “Sunfood 100S (trade name)” (manufactured by Sankyo Co., Ltd.) as a green tea extract, ε-polylysine As each, commercially available "Polylysine PL (trade name)" (manufactured by Chisso Corporation) was used. A control to which no antibacterial agent was added was used. "Santencha S" is a hot water extract of beetroot tea and has a beetroot tea polyphenol content of 20%. "Sunfood 100S"
Is a green tea extract with a green tea polyphenol content of 77%
Is. Bacillus subtilis "Bacillus subtilis" isolated from spoiled rice was used as the fungus for confirming antibacterial activity.

The test results are shown in "Table 1" below.

[0036]

[Table 1]

As shown in "Table 1", the tea extract and polylysine were highly antibacterial, and it was confirmed that the number of bacteria was reduced by the bactericidal effect after 12 hours of culture. The tea extract and polylysine maintained the bacterial effect even after 24 hours of culture, but the green tea extract showed growth and the bactericidal effect was not maintained.

Test Example 2 Test Method According to Test Example 1, a normal broth medium (Eiken Chemical Co., Ltd.) containing the following concentrations of the sample was inoculated with a fixed amount of the following bacteria, and the temperature was 37 ° C.
Incubate for 24 hours. A bacterium that confirms antibacterial activity is "Esherichia coli IFO (Institute Fermetat
ion Osaka) 3972 ”was used. The test results are shown in "Table 2" below.
Shown in.

[0039]

[Table 2]

As shown in "Table 2", the tea extract and polylysine had high antibacterial properties, and it was confirmed that the number of bacteria was reduced by the bactericidal effect after 12 hours of culture. After 24 hours of culturing, although the growth of fungi was slightly observed in the beet extract, the green tea extract increased almost in the same manner as the control.

[Test Example 3] A normal broth medium (manufactured by Eiken Chemical Co., Ltd.) to which the following concentrations were added was inoculated with a fixed amount of the following bacteria and cultured at 37 ° C for 24 hours. For comparison, a similar culture test is performed using a medium without a sample. The bacteria that confirm the antibacterial properties are "Staphylo," which is a type of Staphylococcus aureus.
coccus aureus subsp. aureus IFO 12732 ”was used. The test results are shown in "Table 3" below.

[0042]

[Table 3]

As shown in "Table 3", the tea extract and polylysine were highly antibacterial, and it was confirmed that the number of bacteria was reduced by the bactericidal effect after 12 hours of culture. In addition, the beet extract and polylysine maintained the bacterial effect even after 24 hours of culture. On the other hand, the green tea extract exhibited a slight bactericidal effect after 12 hours of culture, but at 24 hours of culture, bacterial growth was observed and the bactericidal effect was not sustained.

[Test Example 4] A normal broth medium (manufactured by Eiken Chemical Co., Ltd.) to which the following concentrations were added was inoculated with a fixed amount of the following bacteria and incubated at 25 ° C for 120 hours. For comparison, a similar culture test is performed using a medium without a sample. The fungus that confirms antibacterial properties is a type of yeast called "Rhodotorula acut
a IFO 1912 ”was used. The test results are shown in "Table 4" below.

[0045]

[Table 4]

As shown in "Table 4", it was confirmed that the beet extract and polylysine had high antibacterial properties and that the number of bacteria was reduced by the bactericidal effect after 60 hours of culture. In addition, the bacterial effect of the beet extract and polylysine continued even after 120 hours of culture. On the other hand, the green tea extract has a slight bacterial growth in 60 hours of culture,
At 120 hours of culture, the same bacterial growth as that of the control was observed, and the bactericidal effect was not expressed.

[Test Example 5] Test method A normal broth medium (manufactured by Eiken Chemical Co., Ltd.) to which the following concentrations were added was inoculated with a fixed amount of the following bacteria and cultured at 25 ° C for 120 hours. For comparison, a similar culture test is performed using a medium without a sample. The fungus that confirms antibacterial properties is "Cladosporium cladosporioides IFO 6348", which is a type of black mold.
Was used. The test results are shown in "Table 5" below.

[0048]

[Table 5]

As shown in "Table 5", the tea extract and polylysine had high antibacterial properties, and it was confirmed that the bacterial count was reduced by the bactericidal effect after 60 hours of culture. In addition, the bacterial effect of the beet extract and polylysine continued even after 120 hours of culture. On the other hand, the green tea extract exhibited a slight bactericidal effect after 60 hours of culture, but at 120 hours of culture, bacterial growth was observed and the bactericidal effect was not sustained.

From the above test results, it was confirmed that the beet extract and polylysine have high antibacterial properties against various bacteria, fungi and yeasts, and the bactericidal effect reduces the number of bacteria in 12 hours of culture. Therefore, beetroot extract is Bacillus subtilis, Escherichia coli, staphylococcus, yeast, which are typical fungi to confirm the antibacterial effect.
It was found that the antibacterial activity against mold was equivalent to that of polylysine, and it was found that the antibacterial activity was higher than that of green tea extract.

In the following Examples 1 to 4, one or more antibacterial agents or preservatives other than the above-mentioned Tencha polyphenol was used in combination with the Tencha extract to prepare a food shelf life improver,
It is an example in which the shelf life improver for food is added to various foods.

[Example 1] In Example 1, a custard cream was blended with a food shelf life improver shown in Table 6.

The custard cream was thoroughly mixed with the following composition using a whipper, and then stirred while heating at 85 ° C. (3 minutes). The obtained custard cream was allowed to cool, then packed in a pack and stored. Milk 70 parts Egg yolk 15 parts Granulated sugar 10 parts Starch 5 parts Antibacterial substance Appropriate amount (shown in Table 6)

Products were manufactured by variously changing the antibacterial substances shown in Table 6, and the products were stored in a thermostat at 15 ° C. and stored at 0 o'clock (initial start), 24 hours and 48 hours, and then tested for bacteria. It was Commercially available “Santencha S (trade name: Tencha polyphenol content 20%)” (manufactured by Suntory Ltd.) was used as the beet extract, and commercially available “Polylysine PL” was used as the polylysine. A control to which no antibacterial substance was added was used as a control. The results are shown in "Table 6" below.

[0055]

[Table 6]

All of the fruits 1-1`1-4 exhibited an antibacterial effect. In particular, fruits 1-4 exhibited a combined effect with glycine and lysozyme, and the antibacterial effect continued even after 48 hours.

[Example 2] Example 2 is a mixture of seasoned rice with a food shelf life improver. The raw rice was washed and immersed in water for 1 hour. Then, water, soy sauce, and an antibacterial substance were added and mixed, and the cut ingredients were added to cook rice. The thus-obtained rice was allowed to cool and then packed in a pack and stored. Raw rice 100 parts Carrot 15 parts Burdock 15 parts Light mouth soy sauce 15 parts Bamboo shoots 10 parts Oil raising 10 parts Water addition 140 parts Antibacterial substance Appropriate amount (shown in Table 7) Produce various products with various antibacterial substances shown in Table 7 , Store the product in a thermostat at 30 ° C, 0 o'clock (first time), 2
Bacterial tests were performed after 4 and 48 hours.

The results are shown in "Table 7" below.

[0059]

[Table 7]

All of Examples 2-1`2-6 exhibited an antibacterial effect even after 24 hours. In particular, fruit 2-2`2-6 exhibited a combined effect with glycine and the like, and no bacterial growth was observed. Also, 4
Even after 8 hours, especially in the seeds 2-2,2-4`2-6, no bacterial growth was observed and the antibacterial effect was sustained.

[Example 3] In Example 3, fried chicken was blended with a food shelf life improver. Pickle chicken drumsticks with the pickling solution having the following composition for 1 hour at 10 ° C. Then, the liquid was cut off, and a separately prepared batter liquid was added and mixed with 30% by weight of chicken thigh meat and fried (175 ° C., 3 minutes).
The fried chicken thus obtained was allowed to cool and then packed in a pack and stored. Pickling liquid Chicken thigh 100 parts Seasoning liquid 20 parts Antibacterial substance Suitable amount Batter liquid Batter mix 100 parts Water 80 parts Antibacterial substance Suitable amount The composition of the batter mix is 50 parts flour, 50 parts starch, 1 part thickening polysaccharide. And

Products were manufactured by changing various antibacterial substances shown in Table 8 below, and the products were stored in a thermostat at 30 ° C.
Bacteriological examination was performed at 0 hours (first time), 12 hours, and 24 hours later.

The results are shown in "Table 8" below.

[0064]

[Table 8]

All of Examples 3-1`3-3 exhibited an antibacterial effect even after 12 hours. In particular, in the case of Fruit 3-2, the effect of combined use with adipic acid and the like was expressed, and the growth of the bacteria was not observed. Also, 24
Even in the time period, especially in the case of Fruit 3-2, no bacterial growth was observed and the antibacterial effect was sustained.

Example 4 In Example 4, a custard cream was blended with a food shelf life improver having a formulation shown in "Table 9" below. The manufacturing method was in accordance with Example-1. Milk 70 parts Egg yolk 15 parts Granulated sugar 10 parts Starch 5 parts Shelf life improver 0.7 parts

A product was manufactured by adding the following formulation (see Table 9) in which the antibacterial substance was combined with the beetroot extract, and the product was put in a thermostat and stored in a room at 15 ° C. for bacterial test.
Dextrin is an excipient. The case where no shelf life improver was added was used as a control.

The results are shown in "Table 10" below.

[0069]

[Table 9]

[0070]

[Table 10]

As shown in "Table 10", the antibacterial effect was maintained not only for 24 hours but also for 48 hours when the longevity improver containing the tea extract was blended.

[Example 5] In Example 5, fried chicken was mixed with a food shelf life improver having the composition shown in Table 11 below. The manufacturing method was in accordance with Example-3. Pickling liquid Chicken thigh 100 parts Seasoning liquid 20 parts Shelf life improver 1.3 parts Batter liquid Batter mix 100 parts Water 80 parts Shelf life improver 0.8 parts In Comparative Example (a), polylysine was added in place of the tea extract. Comparative Example (b) is a case where neither the beetroot extract nor polylysine was added. The case where no shelf life improver was added was used as a control.

A product was produced by adding the compounded formulation shown in the following Table 11 in which the antibacterial substance was combined with the Chinese tea extract, and the product was put in a thermostat at 30 ° C. and stored at 0 o'clock (first time), 24 hours.
After 48 hours, a bacterial test was performed.

The results are shown in "Table 12" below.

[0075]

[Table 11]

[0076]

[Table 12]

As shown in "Table 12", the antibacterial effect was maintained for 24 hours when the long-life improving agent containing the tea extract was blended. Further, the antibacterial effect lasted longer than that of Comparative Examples (a) and (b) even at 48 hours.

[0078]

As described above with reference to the examples, since the shelf life improver for food of the present invention contains an extract from beetroot tea as an antibacterial substance, the antibacterial action is effectively maintained and the food can be stored for a long period of time. I was able to continue for a long time. Further, its antibacterial action is higher than that of green tea polyphenol derived from green tea, and has a high antibacterial property against various bacteria, molds, yeasts and the like that are mixed and contaminated in foods, and the effect of improving shelf life is improved. In addition, because the beet extract is of natural origin and is not a synthetic preservative, the preservative is not displayed even when added to foods.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A23L 1/10 A23L 1/10 E 1/315 1/315 (72) Inventor Kazuhiro Takamine Takase, Funabashi City, Chiba Prefecture Town No. 8 No. 8 Torigoe Milling Co., Ltd. F-Term in Research & Development Department 2 (Reference) 4B014 GB11 GG10 GG11 GK10 GL02 GL03 GL04 GL09 4B021 LW04 LW09 MC01 MK08 MK20 MK23 MK25 MP01 MP02 4B023 LC08 LE21 LK12 AC06 AD0218B02 AK11

Claims (8)

[Claims] 1. A shelf life improver for a food, which is added to a food to improve the shelf life of the food, comprising an extract from beetroot tea as an antibacterial substance. 2. The shelf-life enhancer for foods according to claim 1, wherein the extract of the tea beetle is water or an organic solvent extract, and contains the tea beetle polyphenol. 3. The shelf life improving agent for food according to claim 2, wherein the beet green tea polyphenol is mainly composed of GOD type ellagic tannin. 4. The shelf life improver for food according to claim 1, which contains at least one of amino acids, organic acids and salts thereof, phosphates, antibacterial agents or preservatives. . 5. The method according to claim 2, wherein the amount of 0.001 to 10% of tea tea polyphenol is added to the food.
A shelf life improver for foods, which is characterized by adding 5.0% by weight. 6. The Bacillus subtilis, Escherichia coli, which contaminates food with the antibacterial substance according to claim 1,
A shelf life improver for foods, which has antibacterial properties against staphylococci, yeasts and molds. 7. A bacteriostatic method for a food, which comprises adding or applying the shelf life improving agent for food according to claim 1 to a food to suppress the growth of bacteria in the food. 8. A food product comprising the food shelf life improver according to claim 1 added to or applied to a food product or a food material.