JP2005237324A - Antibacterial composition and food containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an antibacterial composition for food to enable the use of an extract of Ribes nigrum without giving influence on the color and taste of a food. <P>SOLUTION: The antibacterial composition contains an extract of Ribes nigrum and vitamin B<SB>1</SB>. The composition preferably further contains a food preservative. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to an antibacterial composition and a food containing the same.

  In recent years, it has been reported that plant extracts, particularly plant extracts containing polyphenols, have an antioxidant action, a carcinogenesis-inhibiting action, an immunostimulatory action, and the like, and are attracting attention. For example, Patent Document 1 reports that an extract of Ribes nigrum L from the family Cryptaceae has antiviral activity and antibacterial activity. This document describes that a diluted solution of 100 to 200 times the black bunched currant extract concentrate can suppress the growth of herpes virus, Escherichia coli, Salmonella, etc. It is described that it can be used for confectionery and beverages.

However, a 100 to 200-fold dilution (ie, 0.5 to 1% by weight of a black bunched currant extract-containing liquid) of the black bunched currant extract concentrate is colored black, and at this concentration, food, etc. When used in, there are problems such as discoloration of the food obtained and changes in taste, so that it cannot actually be used as an antibacterial agent for food.
JP 2000-212092 A

  An object of this invention is to provide the antibacterial composition for foodstuffs which can utilize a black-bunched currant extract, without giving a change to the color tone or taste of foodstuffs.

Antimicrobial compositions of the present invention contains a black tress currant extract and vitamin B _1.

  In a preferred embodiment, it further contains a food preservative.

In a preferred embodiment, the vitamin B ₁ is vitamin B ₁ hydrochloride, vitamin B ₁ nitrate, vitamin B ₁ cetyl sulfate, vitamin B ₁ thiocyanate, vitamin B ₁ naphthalene-1,5-disulfonate, It is at least one selected from the group consisting of vitamin B ₁ lauryl sulfate and bisbenchamine.

  In a preferred embodiment, the food preservative is at least one substance selected from the group consisting of organic acids, amino acids, phosphoric acids, or salts or esters thereof; calcined calcium; brewed vinegar; and ethanol. .

  In a preferred embodiment, the food preservative is ascorbic acid or a salt or ester thereof.

  In a preferred embodiment, the food preservative is calcined calcium, and the calcined calcium is at least one selected from the group consisting of shells, eggshells, and bones.

  The food of the present invention contains the antibacterial composition.

Antimicrobial compositions containing black bunch currant extract and vitamin B ₁ of the present invention, without causing a change in food color and taste, exhibits antibacterial activity. This antibacterial action is a synergistic action that cannot be obtained when each is taken alone. The food containing the antibacterial composition of the present invention is not only excellent in storage stability, but also can be ingested with active ingredients such as polyphenols and vitamin B ₁ contained in black bunched currant extract, Further physiological activity is expected.

Antimicrobial compositions of the present invention, black tufts currant extract and contains vitamin B _1, preferably further contains a food preservative.

(Black bun tickling extract)
The black bunched currant extract contained in the antibacterial composition of the present invention can be used without particular limitation as long as it is an extract of Ribes nigrum L. Black bunched currant extract obtained from wild species native to Heilongjiang Province of the People's Republic of China is preferably used. As such an extract, for example, a concentrated liquid of black bunched currant extract (hereinafter referred to as “black bunched straight liquid concentrate”) sold under the trade name “Kurokarin” by Kurogohonpo Co., Ltd. or its A dried product (for example, a spray-dried product or a freeze-dried product) is used. The black bunched currant concentrate contains a solid content of about 31 ± 2% by mass when dried with hot air at 100 ° C. for 60 minutes. This black bunched currant concentrate contains 0.01% by mass of delphinidin, 0.0002% by mass of beonidine, and 0.011% by mass of cyanidin, 0.15% by mass of ascorbic acid, and 17.7% of citric acid. Including 7% by mass. The pH of the black bunched currant concentrate is 3 or less.

(Vitamin B ₁ )
Vitamin B ₁ contained in the antibacterial composition of the present invention is not particularly limited as long as it is vitamin B ₁ or a salt thereof usually used by those skilled in the art as a food additive. Preferably the vitamin _{B 1} hydrochloride, vitamin _{B 1} nitrate, vitamin _{B 1} cetyl sulfate, vitamin _{B 1} thiocyanates, vitamin _{B 1} naphthalene-1,5-disulfonate, vitamin _{B 1} lauryl sulfate, and Bisubenchi Amines are preferably used. These vitamin B ₁ or a salt thereof (hereinafter referred to as vitamin B ₁ (salt)) may be used alone or in combination.

(Food preservative)
The food preservative contained in the antibacterial composition of the present invention has an effect of further enhancing the antibacterial action obtained by the combination of black bunch currant extract and vitamin B ₁ (salt). Such food preservatives are not particularly limited as long as they are generally used. Examples include organic acids, amino acids, phosphoric acids, or salts or esters thereof; calcined calcium; brewed vinegar; ethanol; ε-polylysine; shirako extract; sorbic acid or a salt thereof. Preferred are organic acids, amino acids, phosphoric acids, or salts or esters thereof; calcined calcium; brewed vinegar; and ethanol. One type of these food preservatives may be used, or two or more types of food preservatives may be used in combination. Organic acids such as ascorbic acid and citric acid are contained in the above-mentioned black tufted extract, but in the present invention, it means that organic acids such as ascorbic acid and citric acid are further added.

  Examples of organic acids or salts thereof or esters thereof include ascorbic acid, acetic acid, citric acid, malic acid, fumaric acid, succinic acid, tartaric acid, adipic acid, lactic acid, and sodium salts, potassium salts of these organic acids, and And the like. Ascorbic acid or a salt thereof or an ester thereof is preferable. Examples of the ester of ascorbic acid include L-ascorbic acid stearic acid ester, L-ascorbic acid palmitic acid ester, and the like.

  Examples of amino acids or salts or esters thereof include glycine and alanine.

  Examples of phosphoric acid or a salt thereof or an ester thereof include sodium acid pyrophosphate and sodium metaphosphate.

  As the calcined calcium, it is particularly preferable to use calcined calcium derived from shells (eg, scallop shells), eggshells, and bones.

(Antimicrobial composition)
As described above, the antibacterial composition of the present invention contains black currant extract and vitamin B ₁ (salt), and preferably contains a food preservative.

The content ratio of the black tufted currant extract and vitamin B ₁ (salt) in the composition of the present invention is not particularly limited as long as an antibacterial action is obtained, and is arbitrary. Preferably, vitamin B ₁ (salt) is 1 part by mass to 400 parts by mass, more preferably 20 parts by mass to 200 parts by mass, and even more preferably 50 parts by mass to 100 parts by mass with respect to 100 parts by mass of the black tufted currant extract. Part by mass. In addition, when the black bunched currant extract is liquid, it is preferable to fall within this range in terms of dry mass.

  The antimicrobial composition of the present invention may be in powder or liquid form.

The antibacterial composition of the present invention has an excellent antibacterial action by containing black currant extract and vitamin B ₁ (salt). This antibacterial action is a synergistic action that cannot be obtained when each is taken alone. This antibacterial composition exhibits a more excellent antibacterial action by further containing a food preservative. The antibacterial action of the antibacterial composition is not particularly limited by microorganisms, but is particularly effective against Bacillus subtilis and lactic acid bacteria. The antibacterial composition of the present invention can be used as a preservability improver for foods or food seasonings. In particular, it is suitable for use with foods used for cooked lunches.

(Food containing antibacterial composition)
The food of the present invention contains the antibacterial composition. The containing method is not particularly limited. For example, it is performed by directly mixing the food and the antibacterial composition, cooking the food with a seasoning solution in which the antibacterial composition is dissolved, or cooking only the food after being dipped in the seasoning solution.

The content of the antibacterial composition in the food of the present invention is not particularly limited. Preferably, in foods, particularly cooked foods, the black bunched currant extract in the antibacterial composition is less than 0.5% by mass, more preferably 0.1% by mass or less, and even more preferably 0.05% by mass or less. The most preferred content is 0.01% by mass or less. When the black bunched currant extract is contained in an amount of 0.5% by mass or more, the taste of the food is affected and the color of the finished food may be deteriorated. Moreover, in order to exhibit an antibacterial action, it is preferable to contain 0.001 mass% or more of black bunch currant extract, and it is more preferable to contain 0.005 mass% or more. Vitamin B ₁ (salt) is contained in the food at a ratio relative to the above-described black currant extract.

  When a food preservative is included in the antibacterial composition of the present invention, the food preservative is contained in the following ratio with respect to the total mass of the food, for example, in terms of taste and further antimicrobial action Preferred in terms of synergistic effect: 0.1 to 1% by mass for sodium acetate; 0.01 to 0.2% by mass for citric acid; 0.01 to 0.2% by mass for adipic acid %; 0.01-0.2% by weight for sodium acid pyrophosphate; 0.1-2% by weight for brewed vinegar; 0.5-5% by weight for ethanol; and ε-polylysine, white This extract, and sorbic acid or its salt are 0.005-0.1 mass%.

Since the foodstuff of this invention contains the said antibacterial composition, it is excellent in storage stability. Furthermore, in addition to storage stability, the antibacterial composition contains black bunch currant extract and vitamin B ₁ containing active ingredients such as polyphenols, so that various physiological activities can be obtained when food is ingested. I can expect.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, it cannot be overemphasized that this invention is not restrict | limited to this Example.

  In the following Examples and Comparative Examples, a concentrated solution of black bunched currant extract sold under the trade name “Kurokarin” by Kurogohonpo Co., Ltd. (Kuroburi straight concentrated solution: solid content 31 mass%) Was used. In addition, the solid content of the black bunched currant concentrate was measured by hot air drying at 100 ° C. for 60 minutes.

(Example 1)
500 parts by mass of peeled taro and 500 parts by mass of the seasoning liquid were combined and heated with low heat for 20 minutes. In 500 parts by mass of the seasoning liquid, 0.6 parts by mass of the black bunched currant concentrate and 0.4 parts by mass of vitamin B1 lauryl sulfate were previously blended. That is, with respect to the total amount of the mass of taro and the amount of seasoning liquid, the black bunched currant concentrate is adjusted to a final concentration of 0.06% by mass, and vitamin B1 lauryl sulfate is adjusted to a final concentration of 0.04% by mass. Has been.

The cooked taro and drained off is removed from the liquid seasoning, after cooling, the Bacillus subtilis was inoculated to a 10 to 10 ² / g, and cultured in an incubator at 25 ° C.. After 0 hours, 24 hours, and 48 hours from the start of culture, viable cell tests (viable cell counts) were performed. The results are shown in Table 1.

(Examples 2-5 and Comparative Examples 1-9)
Instead of the seasoning liquid of Example 1, the black bunched currant concentrate, vitamin B ₁ lauryl sulfate, brewed vinegar, ascorbic acid, and scallop shell calcined calcium listed in Table 1 were blended in the amounts shown in Table 1. The taro was cooked in the same manner as in Example 1 except that the seasoning liquid was used. Thereafter, in the same manner as in Example 1, the obtained taro was inoculated with Bacillus subtilis and cultured, and after 0 hours, 24 hours, and 48 hours from the start of the culture, live bacteria inspection (viable cell count measurement) was performed. . The results are shown in Table 1.

From the results of Table 1, taro treated with liquid seasoning which contains a black tress currant concentrate and vitamin B ₁ lauryl sulfate embodiment, among the black tuft currant concentrate and vitamin B ₁ lauryl sulfate Comparative Example It can be seen that it has an excellent antibacterial effect as compared with taro that has been heat-treated with a seasoning liquid that contains either of these. Such an antibacterial effect is considered to be a synergistic effect because it cannot be obtained when an excessive amount of only the black tufted currant concentrate is used (Comparative Example 2). From the above, by combining the vitamin B ₁ Black bunch currant extract, it can be seen that a synergistic antimicrobial effect against Bacillus subtilis can be obtained. In particular, when brewed vinegar, ascorbic acid, or scallop shell calcined calcium was further added (Examples 2 to 5), a further excellent synergistic antibacterial effect was obtained. In addition, the taro treated with the seasoning liquid containing only 0.5% by mass of the black bunched currant concentrate of Comparative Example 2 is colored black and inferior in taste.

(Example 6)
Chicken fillet was cut into about 20 g, and immersed in 30 parts by weight of seasoning liquid for 100 parts by weight of chicken fillet for 1 hour. In 30 parts by mass of this seasoning liquid, 0.08 parts by mass of the black battered currant concentrate and 0.06 parts by mass of vitamin B ₁ lauryl sulfate were previously blended. That is, it is prepared such that the black bunched currant concentrate is 0.08 mass% and vitamin B ₁ lauryl sulfate is 0.06 mass% with respect to the chicken fillet. Fried chicken batter was soaked in the seasoning liquid and fried for 3 minutes with a fryer adjusted to 175 ° C. The cooked deep-fried chicken was cooled and placed in a thermostatic chamber at 25 ° C., and a viable cell test (viable cell count measurement) was performed at 0 hours, 24 hours, and 48 hours. The results are shown in Table 2.

(Examples 7 and 8 and Comparative Examples 10 to 16)
Instead of using the seasoning liquid of Example 6 in addition to the seasoning liquid in which the black bunched currant concentrate, vitamin B ₁ lauryl sulfate, and brewed vinegar shown in Table 2 were blended in the amounts shown in Table 2. Chicken fillet was fried in the same manner as in Example 6. Thereafter, in the same manner as in Example 6, the obtained deep-fried chicken was placed in a thermostat and subjected to a viable cell test (viable cell count measurement) after 0 hour, 24 hours, and 48 hours. The results are shown in Table 2.

From the results shown in Table 2, the fried chicken treated with the black bunched currant concentrate of Example and the seasoning liquid containing vitamin B ₁ lauryl sulfate was the same as that of the black bunched currant concentrate and vitamin B ₁ lauryl sulfate of the comparative example. It turns out that it has the outstanding antibacterial effect compared with the deep-fried chicken processed with the seasoning liquid which contains one of them or none. Such an antibacterial effect is considered to be a synergistic effect because it cannot be obtained when an excessive amount of only the black tufted currant concentrate is used (Comparative Example 11). In particular, when brewed vinegar was further added (Examples 7 and 8), a further excellent synergistic antibacterial effect was obtained. In addition, the deep-fried chicken processed with the seasoning liquid which contains only 0.5% of the black bunched currant concentrate of Comparative Example 11 was inferior in taste.

Example 9
100 mass parts of washed rice, 140 mass parts of water, and 10 mass parts of soy sauce were combined and cooked. In 140 parts by mass of water, 0.08 parts by mass of the black bunched currant concentrate and 0.04 parts by mass of vitamin B ₁ lauryl sulfate were previously blended. That is, it is prepared such that the black bunched currant concentrate is 0.08% by mass and vitamin B ₁ lauryl sulfate is 0.04% by mass relative to the raw rice.

After cooking rice, the obtained cooked rice was cooled. Bacillus subtilis was inoculated to this taste rice so that it might become 10 < ² > -10 < ³ > pieces / g, and it culture | cultivated with a 25 degreeC thermostat. After 0 hours, 24 hours, and 48 hours from the start of culture, viable cell tests (viable cell counts) were performed. The results are shown in Table 3.

(Examples 10 and 11 and Comparative Examples 17 to 23)
Except that the water of Example 9 was used, except that water containing black bunched currant concentrate, vitamin B ₁ lauryl sulfate, and brewed vinegar described in Table 3 in the amounts shown in Table 3 was used. In the same manner as in Example 9, rice was cooked. Thereafter, in the same manner as in Example 9, Bacillus subtilis was inoculated into the resulting cooked rice and cultured, and after 0, 24, and 48 hours from the start of the culture, a viable cell test (viable cell count measurement) was performed. It was. The results are shown in Table 3.

The results in Table 3, Ajimeshi were cooking with water which contains a black tress currant concentrate and vitamin B ₁ lauryl sulfate embodiment, among the black tuft currant concentrate and vitamin B ₁ lauryl sulfate Comparative Example It can be seen that it has an excellent antibacterial effect as compared to rice cooked with water containing either or both of these. Such an antibacterial effect is considered to be a synergistic effect because it cannot be obtained when an excessive amount of only the black tufted currant concentrate is used (Comparative Example 18). In particular, when brewed vinegar was further contained (Examples 10 and 11), a further excellent synergistic antibacterial effect was obtained. In addition, the taste rice treated with water containing only 0.5% by mass of the black bunched currant concentrate of Comparative Example 18 was inferior in taste.

(Example 12)
100 mass parts of washed rice and 140 mass parts of water were combined and cooked. In 140 parts by mass of water, 0.08 parts by mass of the black bunched currant concentrate and 0.04 parts by mass of vitamin B ₁ lauryl sulfate were previously blended. That is, it is prepared such that the black bunched currant concentrate is 0.08% by mass and vitamin B ₁ lauryl sulfate is 0.04% by mass relative to the raw rice.

After cooking, the obtained white rice was cooled. This white rice, the lactic acid bacteria were inoculated to a 10 to 10 ² / g, and cultured in an incubator at 25 ° C.. After 0 hours, 24 hours, and 48 hours from the start of culture, viable cell tests (viable cell counts) were performed. The results are shown in Table 4.

(Examples 13 and 14 and Comparative Examples 24-30)
Except that the water of Example 12 was used, except that water containing black bunched currant concentrate, vitamin B ₁ lauryl sulfate, and brewed vinegar described in Table 4 in the amounts shown in Table 4 was used. In the same manner as in Example 12, rice was cooked. Thereafter, in the same manner as in Example 12, the obtained cooked rice was inoculated with lactic acid bacteria and cultured, and after 0 hours, 24 hours, and 48 hours from the start of the culture, live bacteria tests (viable counts) were performed. The results are shown in Table 4.

The results in Table 4, white rice was rice with water which contains a black tress currant concentrate and vitamin B ₁ lauryl sulfate examples of black humor currant concentrate and vitamin B ₁ lauryl sulfate Comparative Example It turns out that it has the outstanding antimicrobial effect compared with the white rice cooked with the water which contains one or neither. Such an antibacterial effect is considered to be a synergistic effect because it cannot be obtained when an excessive amount of only the black tufted currant concentrate is used (Comparative Example 25). From the above, by combining the vitamin B ₁ Black bunch currant extract, it can be seen that the synergistic antimicrobial effect is obtained for lactic acid bacteria. In particular, when brewed vinegar was further contained (Examples 13 and 14), a further excellent synergistic antibacterial effect was obtained. In addition, the white rice treated with water containing only 0.5% by mass of the black bunched currant concentrate of Comparative Example 25 was colored black and was inferior in taste.

Antimicrobial compositions containing black bunch currant extract and vitamin B ₁ of the present invention, without causing a change in food color and taste, can exhibit synergistic antimicrobial activity. Furthermore, by containing a food preservative, a more excellent antibacterial action is obtained. The antibacterial composition of the present invention can be used for foods, particularly cooked lunches. The food containing the antibacterial composition of the present invention is not only excellent in storage stability, but also can be ingested with active ingredients such as polyphenols and vitamin B ₁ contained in black bunched currant extract, Further physiological activity is expected.

Claims (7)

Black tufts currant extract and containing vitamin B _1, the antimicrobial composition.   Furthermore, the antibacterial composition of Claim 1 containing a food preservative. Vitamin B ₁ is vitamin B ₁ hydrochloride, vitamin B ₁ nitrate, vitamin B ₁ cetyl sulfate, vitamin B ₁ thiocyanate, vitamin B ₁ naphthalene-1,5-disulfonate, vitamin B ₁ lauryl sulfate. And at least one selected from the group consisting of bisbenchamines.   The food preservative is at least one substance selected from the group consisting of organic acids, amino acids, phosphoric acids, or salts or esters thereof; calcined calcium; brewed vinegar; and ethanol. The antibacterial composition described in 1.   The antibacterial composition according to claim 2 or 3, wherein the food preservative is ascorbic acid or a salt thereof or an ester thereof.   The antibacterial composition according to claim 2 or 3, wherein the food preservative is calcined calcium, and the calcined calcium is at least one selected from the group consisting of shells, eggshells, and bones.   A food containing the antibacterial composition according to any one of claims 1 to 6.