JP2007068406A - Fungal-eliminating/bacteriostatic agent for raw processed food, and raw processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fungal-eliminating/bacteriostatic agent for raw processed food ensuring and facilitating sufficient fungal-eliminating/bacteriostatic action on raw processed food such as fish and shell fish unsuitable for heat treatment without requiring any huge device or complicated fungal-eliminating/bacteriostatic treatment process. <P>SOLUTION: The fungal-eliminating/bacteriostatic agent for raw processed food (enzyme preparation) comprises glucose, glucose oxidase and catalase, wherein the content of the glucose corresponds to ≥50 times that of the glucose oxidase. Generation of active oxygen comes along with oxidation reaction by the glucose oxidase so as to induce fungal elimination or bacteriastatic action on viable bacteria in raw processed food such as fish and shellfish unsuitable for heat treatment (for example, seasoned herring roe, salted fish guts, Matsumae zuke, salted salmon roe or the like). The catalase prevents the active oxygen from turning to hydrogen peroxide, and rapidly resolves the hydrogen peroxide. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a sterilizing / bacteriostatic agent for raw processed foods and a raw processed food, and in particular, sterilizing / statically capable of effectively suppressing the growth of bacteria present in fish and shellfish that cannot be heat-treated. It relates to fungicides and raw processed foods.

Conventionally, a method including various processing steps has been adopted from the viewpoint of hygiene management and the like for the suppression of bacterial growth in raw processed foods. For example, an aqueous solution of an alkaline electrolyte such as caustic soda and a salt electrolyte such as sodium chloride and potassium chloride is electrolyzed with an electrolysis layer device without a diaphragm, and the generated alkaline electrolyzed water is washed with sterilized water that is diluted and mixed with tap water. There is a technology to disinfect (sterilize) bacteria in processed foods. (For example, patent document 1 etc.).
JP 2003-250436 A

  However, the above prior art has a drawback that the apparatus is large, requiring a complicated process and increasing the cost. Moreover, even if it is the raw processed food produced by such a processing process, it is the reality that it cannot necessarily expect the bacteria growth inhibitory effect satisfied. In particular, there is a problem that it is difficult to carry out sufficient sterilization and bacteriostatic treatment for fish and shellfish that cannot be heat-treated, for example, raw processed foods such as seasoned number and salty spices. Therefore, in such raw processed foods, quality deterioration due to bacteria may be seen at the consumer stage in the summer when the temperature is high.

  In addition, as a method for improving the freshness maintenance or storage stability of the food, a method of immersing the food in a solution whose pH is adjusted to a predetermined range is also known (for example, JP-A-63-230036). However, the solution immersion treatment method has a problem that the taste of the solution remains in the food, which causes a sense of incongruity when the food is eaten raw. Furthermore, according to this technology, there is a problem that the growth of bacteria cannot be sustained continuously for a long time, and if the bacteria enter the food during or after processing, the growth of the bacteria cannot be suppressed. It was.

  Therefore, with regard to raw processed foods such as seafood that cannot be heat-treated, which does not require large-scale equipment and complicated processes, not only sterilization during processing but also sterilization at the distribution stage until it is brought into the consumer -The technical problem which should be solved in order to be able to perform bacteriostasis surely arises, and this invention aims at solving this subject.

  The present invention has been proposed to achieve the above-mentioned object, and the invention according to claim 1 comprises glucose and glucose oxidase, and is a nascent stage that is by-produced by the oxidation reaction of glucose by the glucose oxidase. Disclosed is a bacteriostatic / bacteriostatic agent that suppresses bacterial growth by oxygen.

  According to this configuration, the sanitized / bacteriostatic agent is added to the raw processed food. Since this disinfectant / bacteriostatic agent contains glucose and glucose oxidase GOD, glucose oxidase acts on glucose and by-produces gluconolactone (gluconic acid), and at the same time, oxygen in the nascent stage is also by-produced. This nascent oxygen has a strong oxidizing power and exhibits an excellent sterilizing action or bacteriostatic action against live bacteria present in raw processed foods.

  The invention according to claim 2 comprises glucose, glucose oxidase and catalase, and suppresses bacterial growth by nascent oxygen produced as a by-product in the oxidation reaction of glucose by glucose oxidase, and at the same time the nascent oxygen Disinfectant / bacteriostatic agent that prevents the change of hydrogen into hydrogen peroxide.

  According to this configuration, in addition to glucose and glucose oxidase, catalase that decomposes and removes hydrogen peroxide is blended, so that the nascent oxygen produced as a by-product in the oxidation reaction of glucose is changed to hydrogen peroxide. I can stop. Moreover, it decomposes hydrogen peroxide into water and oxygen by catalase.

  The concentration of each component in the disinfectant / bacteriostatic agent according to the present invention is not particularly limited, and varies depending on the component in the food, its concentration, pH, use form (dilution during use, etc.), and the like. Foods to which the present invention can be applied are not particularly limited, but other than fish fillets, fillets, squid, octopus, puppies, sushi, eggs, salted fish, pickled fish products and paste products. Or a seasoning liquid can be mentioned.

  The invention described in claim 3 provides the disinfectant / bacteriostatic agent according to claim 1 or 2, wherein the glucose content is 50 times or more the glucose oxidase content.

  According to this configuration, when the glucose content is 50 times or more the glucose oxidase content, nascent oxygen is efficiently generated in the reaction of glucose and glucose oxidase.

  The invention described in claim 4 is a raw processed food such as fish and shellfish that cannot be heat-treated, and provides the raw processed food obtained by adding the bacteriostatic / bacteriostatic agent described in claim 1, 2 or 3.

  According to this configuration, since a sterilizing / bacteriostatic agent containing glucose and glucose oxidase is added to the raw processed food, the raw processed food such as seafood that cannot be heat-treated, for example, seasoned number, salted, matsumae pickles, mussels, etc. Even so, sufficient sterilization and bacteriostatic action becomes possible.

  According to the first aspect of the present invention, the nascent oxygen (active oxygen active oxygen) produced as a by-product of the oxidation reaction of glucose oxidase is effective in eliminating desired bactericidal or bacteriostatic action against live bacteria in raw processed foods. Therefore, even fish and shellfish that cannot be heat-treated can be sterilized during processing and sterilized and bacteriostatic at the distribution stage until they are brought into the consumer. There is a special effect that can prevent the occurrence of quality degradation of raw food.

  In addition, the growth of bacteria can be maintained continuously for a long time (2 to 30 days or more depending on the temperature). Moreover, even if bacteria enter the food during or after processing, the growth of bacteria is effectively prevented. Can be suppressed. Furthermore, it does not require a large-scale apparatus or a complicated process, and an excellent bacterial growth inhibitory effect can be easily and inexpensively performed during storage of raw processed foods and during transportation of distribution processes.

  Moreover, since it is not necessary to immerse the raw processed food in the solution, the taste of the solution does not remain in the food as in the past, and when the raw processed food is eaten raw, it does not give a sense of incongruity, and the freshness of the raw processed food is preserved or preserved. Property can be remarkably improved. In practice, a diluent can be blended if necessary, but the effect of inhibiting the growth of viable bacteria can be maintained over a long period of 48 hours to 1 month or longer depending on the temperature of the raw processed food.

  The invention according to claim 2 has a specific effect that the presence of harmful hydrogen peroxide in the raw processed food can be surely prevented since catalase is added.

  In the invention described in claim 3, since the nascent oxygen is efficiently generated in the reaction between glucose and glucose oxidase, the sterilization by the nascent oxygen is more effective than the effect of the invention described in claim 1 or 2. The effect or bacteriostatic effect is further increased.

  The invention according to claim 4 is a processed and consumed fishery product that has been difficult to be sufficiently sterilized and bacteriostatically treated, for example, seafood such as seasoned pups, salted fish, matsumae pickles, and scallions. Even when being transported to the consumer market, there are special merits that sterilization and bacteriostatic treatment can be carried out in an oxygen atmosphere in the nascent stage, and raw processed foods with excellent freshness preservation or preservation can be provided at low cost.

  The disinfecting / bacteriostatic agent (enzyme preparation) according to the best embodiment of the present invention contains glucose, glucose oxidase and catalase, and the glucose content is 50 times or more that of glucose oxidase. By adding fungicides to raw processed foods such as seafood, large-scale equipment and complicated processes are not required, and it is easy to eliminate bacteria and bacteriostats during food processing and before delivery to consumers. Achieved the purpose of being able to do it.

  The bacteriostatic / bacteriostatic agent of the present invention produces gluconolactone GDL (dissolved in water to become gluconic acid) and oxygen in the nascent stage (active oxygen) as a by-product along with the oxidation reaction of glucose by glucose oxidase GOD. This active oxygen quickly performs excellent sterilization or bacteriostatic action against live bacteria present in raw processed foods. This sterilization or bacteriostatic action is considered to occur when active oxygen damages the cell membrane of live bacteria. Speaking of the component blending ratio of the enzyme preparation, glucose is preferably blended at a ratio of 50 times or more that of glucose oxidase. Thereby, active oxygen is produced | generated more efficiently.

  Active oxygen is easily changed to hydrogen peroxide, but catalase added to a sterilizing / bacteriostatic agent prevents the production of hydrogen peroxide and decomposes hydrogen peroxide. That is, the antibacterial / bacteriostatic agent contains the antioxidant enzyme catalase as necessary to prevent active oxygen from becoming hydrogen peroxide and to quickly decompose hydrogen peroxide. The

  The present invention is a non-heated state by mixing the sterilizing / bacteriostatic agent to a seafood (seasoning number, salted, matsumae pickles, muscle, etc.) that cannot be heat sterilized. It exhibits sterilization or bacteriostatic action at room temperature. The food treated with this disinfectant / bacteriostatic agent favorably suppresses the growth of bacteria in a processing process, a food distribution process and the like for a long period of time.

  The component glucose oxidase and the enzyme preparation containing glucose are bacteria in the storage and distribution of raw processed foods in the environment of active oxygen produced as a by-product when glucose oxidase acts on glucose to produce gluconolactone. Inhibits the growth of

  Examples of the present invention will be described below. The enzyme preparation of the present invention can be added to various raw processed foods such as raw delicacy, kneaded products, and seasonings. For example, when processing foods, the enzyme preparation is added at a ratio of 0.5% to 3.0%. By mixing, the number of general viable bacteria in the raw processed food can be reduced. This enzyme preparation makes it possible to suppress and reduce the growth of bacteria in the food and to suppress and reduce the growth of bacteria in aqueous solutions.

  This enzyme preparation was mixed with 1% and 2% of the bacterium in an aqueous solution containing a predetermined initial bacterial count and squid salty salt, respectively, and a sterilization effect test was performed at room temperature. Specifically, in the sterilization test for bacteria in aqueous solution, four food processing waters contaminated with general bacteria are prepared, when no enzyme preparation is added, when 1% enzyme preparation is added, When 2% of the preparation was added and 1% of alcohol having a concentration of 70% was added, the viable count of general bacteria after 48 hours was measured.

  In the sterilization test for squid salted fish, three squid salted fish contaminated with general bacteria were prepared. When enzyme preparation was not added, enzyme preparation was added 1%, enzyme preparation 2% About the case where it added, the viable count of the general bacteria 48 hours after was measured, respectively. The test results are shown in Tables 1 and 2.

  As can be seen from the test results, the number of viable bacteria was greatly reduced when the enzyme preparation was added compared to the case where the enzyme preparation was not added or the case where alcohol was added. Moreover, the sterilization effect with respect to general bacteria became more remarkable when 2% of the enzyme preparation was added than when 1% of the enzyme preparation was added. In addition, about the salted squid, quality deterioration, such as flavor and aroma, was not seen even if the enzyme preparation was added.

  This embodiment will be described in more detail. First, an enzyme preparation (antibacterial / bacteriostatic agent) AE containing 99.90% glucose (food material), 0.05% glucose oxidase and 0.05% catalase was prepared. Here, 1.1 parts of Hyderase 15 (trade name, product of Amano Enzyme Co., Ltd.) composed of 91.0% potato starch, 4.5% glucose oxidase and 4.5% catalase, and a purity of 95% or more 98.9 parts of Glufinal (trade name, product of Nisshi Co., Ltd.), which is a glucose food material, was prepared.

  On the other hand, three squid salted 200 g prepared on April 23, 2005 were prepared, and 200 g of each squid salted salt was used, and 1% of the sample S1 without addition of the enzyme preparation AE and 2 g of the enzyme preparation AE was mixed. Sample S2 added and sample S3 added 2% mixed with 4 g of enzyme preparation AE were prepared on April 25 of the same year.

  Also prepared three 200g Matsumae pickles prepared on April 8 of the same year. Similarly to the above, sample S4 with no addition of enzyme preparation AE, sample S5 with addition of 2% of enzyme preparation AE, enzyme 5% A sample S6 added with 2% and containing 4 g of formulation AE was prepared. These samples S1-6 were stored in a + 8 ° -10 ° refrigerator room.

  After storage, on the 3rd, 12th, 25th, and 39th days, the pH, the number of general bacteria, and the number of coliforms were examined separately. The results are shown in Tables 3 and 4.

  As a result of the test, regarding the pH, when the enzyme preparation AE was added, the pH decreased, and in this case, the decrease in pH increased as the amount of the enzyme preparation AE added increased. This indicates that as the amount of enzyme preparation AE increased, the amount of gluconic acid produced by the reaction between glucose and glucose oxidase increased, and the acidity increased.

  In addition, regarding the number of general bacteria, the addition of the enzyme preparation AE clearly decreases the number of general bacteria, and the sample S3, 6 with 2% addition has more general bacteria than the sample S2,5 with 1% addition. The reduction effect of increased. Furthermore, with respect to the number of coliforms, the addition of enzyme preparation AE significantly reduced the number of coliforms. Similar to the results of the test for the number of general bacteria, samples S3 and 6 with 2% addition had 1% addition. The effect of reducing the number of coliforms was greater than that of Samples S2 and 5.

  Next, an example of a raw food processing step including a step in which the enzyme preparation AE is mixed in a seasoning liquid and the seasoning liquid is added to several children and sterilized will be described in detail with reference to FIG. In this treatment step, sodium chlorite preparation: Super Fresh (trade name, Taiyo Chemical Co., Ltd., sales), Super Fresh Auxiliary Agent: Muscoline PH-55B (trade name, Taiyo Chemical Co., Ltd., Sale product), Chlorine removal agent: Non-chlor (trade name, Taiyo Chemical Co., Ltd., sale product), skin removal enzyme preparation: Disclin TN (trade name, Taiyo Chemical Industry Co., Ltd., sale product) .

  First, a sample number of raw eggs (Bullstol, Marusan Kitakei Shokai Co., Ltd., provided product) are thawed at room temperature, and then divided into treatment A and treatment B (raw egg thawing treatment step S1), of which treatment A The specimen was immersed in 5% saline for 6 hours (blood removal treatment step S2). Thereafter, the treatments A and B (hereinafter referred to as specimens A and B) were each immersed in 20% saline for 24 hours (tightening treatment step S3).

  Then, 0.4% of the sodium chlorite preparation and 1% of its auxiliary agent are added to 20% saline, and the specimens A and B are soaked (sterilization treatment step S4). It was allowed to overflow with tap water for 12 hours (desalting treatment step S5), and then immersed in a 0.5% non-crawl solution for 1 hour (residual chlorine removal treatment step S6).

  Thereafter, samples A and B were immersed in a disclin TN solution at 45 to 50 ° C. for 5 to 10 minutes, respectively (skin removal treatment step S7). Thereafter, each of the specimens A and B was seasoned with a seasoning liquid diluted with a 2-fold concentrated sauce. In this case, after filling the polyethylene bag at a ratio of 400 g of each child to the 600 cc seasoning liquid added with the enzyme preparation AE (Amberkeep E) and the 600 cc seasoning liquid without the addition of the enzyme preparation AE, the air is removed and packing is performed. (Seasoning process step S8). The enzyme preparation AE-added seasoning solution was prepared by dissolving 1% of the enzyme preparation AE in the seasoning liquid obtained by diluting the 2-fold concentrated sauce.

  In addition, the number of general bacteria in each sample A and B was measured after the process of each said process 1-7 (refer Table 5 for a measurement result). In this case, the measurement test was carried out by the pour plate culture method (unit of measurement / piece).

  Subsequently, specimens A and B were frozen and stored (frozen storage processing step S9), and after 3 weeks, placed in a refrigerator at 8 ° C. overnight and thawed (thawing number child thawing processing step S10). After this thawing, the number of general bacteria was measured (see Table 6 for measurement results).

  As can be seen from the measurement results, after completion of the skin removal treatment step S7, the number of viable bacteria in the sample A was 370 / g and the number of viable bacteria in the sample B was 320 / g. When seasoned with the seasoning liquid, the viable bacteria of each specimen A and B both decreased to 300 cells / g or less. This effect of reducing viable bacteria was observed in both cocoons and sauces. In particular, the number of viable bacteria in the sauce of the sample A to which the enzyme preparation AE was not added was 160 / g, but the number of viable bacteria in the sauce of the sample A to which the enzyme preparation AE was added was reduced to 30 pieces / g or less. . Moreover, about the coliform group, all were negative.

  As described in the above Example, when an enzyme preparation AE containing glucose and glucose oxidase is added to seafood such as seasoned scallops, salted spice, matsumae pickles, etc., active oxygen produced as a by-product in the oxidation reaction of glucose is Bacterial bacteria in mosquitoes were sterilized or bacteriostatic, and even for seafood that could not be heated, the growth of bacteria was effectively suppressed during food processing and storage (distribution process) .

  Moreover, when catalase is added in addition to glucose and glucose oxidase, the action of catalase prevents the active oxygen generated by the oxidation reaction of glucose from changing to hydrogen peroxide, and hydrogen peroxide is rapidly decomposed and removed. did it. Therefore, it was possible to reliably suppress the presence of harmful hydrogen peroxide in the raw processed food.

  According to experiments, when glucose is contained more than 50 times the content of glucose oxidase, active oxygen is generated more efficiently in the oxidation reaction of glucose than when it is not, and bacterial growth is suppressed. It was confirmed that the effect was further increased.

  In addition, when the same sterilization experiment was performed on the sushi and kneaded products in place of the sample of the seasoned number, salted and matsumae pickles, sufficient sterilization and bacteriostatic action was obtained for the sushi and kneaded products. It was confirmed. As described above, the sterilizing / bacteriostatic agent of the present invention is a bacterium present in food during the food processing process or during distribution / transportation, even if it is a seafood or the like for which sterilization / bacteriostatic treatment has been difficult. Was able to be reliably and inexpensively controlled. In particular, even in the hot and humid summer, there was no deterioration in quality due to bacteria at the consumer stage.

  It should be noted that the present invention can be variously modified without departing from the spirit of the present invention, and the present invention naturally extends to the modified ones.

The process figure which shows one Embodiment of this invention and demonstrates the process of a child of a seasoning number.

Explanation of symbols

S1 Raw egg thawing process

Claims (4)

  An antibacterial and bacteriostatic agent for raw processed foods, which contains glucose and glucose oxidase, and suppresses bacterial growth by nascent oxygen produced as a by-product of glucose oxidation by glucose oxidase.   Contains glucose, glucose oxidase, and catalase, inhibits bacterial growth by nascent oxygen by-produced by glucose oxidation by glucose oxidase, and inhibits nascent oxygen from changing to hydrogen peroxide A sanitizing and bacteriostatic agent for raw processed foods. The disinfectant / bacteriostatic agent according to claim 1 or 2, wherein the glucose content is 50 times or more the glucose oxidase content. A raw processed food such as fish and shellfish that cannot be heat-treated, wherein the sanitized / bacteriostatic agent according to claim 1, 2 or 3 is added.

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