JP2007312740A - 食品用抗菌組成物 - Google Patents
食品用抗菌組成物 Download PDFInfo
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Abstract
【解決手段】牛などの哺乳動物由来の抗体を含有することを特徴とする食品用抗菌組成物およびその抗菌組成物を含有する生鮮もしくは冷凍された魚介類、生野菜・果物およびそれらのカット品並びに卵サラダ等の加工食品。抗菌組成物は好ましくはアミノ酸およびその塩類、乳化剤類、ビタミンB1類、有機酸およびその塩類、アルコール類、塩基性たんぱく質およびそのペプチド類、植物由来の抗菌性抽出成分、バクテリオシン、キトサン、細菌DNA並びにオキシダーゼ等から選ばれる1種または2種以上を併用する。
【選択図】なし
Description
アサマWPC−80(抗体を5%含有するホエーたん白粉末、アサマ化成(株)製)50%と抗菌組成物として、プロタミン、グリシン、酢酸ナトリウム、ポリリン酸ナトリウムなどを含むアサマ化成製「インパクトA」50%を混合し、本発明の食品用抗菌組成物1を得た。また、食品検体としてノロウイルスに汚染された生牡蠣を用意し、培養した腸炎ビブリオ菌で汚染させた(試験検体1)。試験検体1の生牡蠣のノロウイルスと腸炎ビブリオ汚染程度は下記のとおりであった。
なおノロウイルスの検査は平成15年食安監発第1105001号 (別添 「ノロウイルスの検出法について」によるRT-PCR(Reverse Transcription‐Polymerase Chain Reaction)法)逆転写-PCR法で検出を行った。また、腸炎ビブリオ菌数はTCBS寒天培地法により測定した。
ノロウイルスの検査: 陽性
腸炎ビブリオ菌数: 2.0×103/g
腸炎ビブリオ菌数 ノロウイルス検査 下痢の発生
5℃・24時間保存品
比較例1 1.0×104/g 陽性 全員発生
実施例1 5.0×103/g 陽性 なし
10℃・24時間保存品
比較例2 1.5×105/g 陽性 全員発生
実施例2 2.7×10 3 /g 陽性 なし
実施例2及び比較例2で10℃で24時間保存し、調製した生牡蠣と同様の処理をした生牡蠣を用いて冷凍の牡蠣フライを試作し、冷凍庫で1週間保存した(実施例3、比較例3)。
腸炎ビブリオ菌数 ノロウイルス検査 下痢の発生
比較例3 4.8×104/g 陰性 全員発生
実施例3 1.1×10 3 /g 陰性 なし
実施例3と比較例3で用いたと同じ冷凍牡蠣フライを10℃の冷蔵庫に48時間放置し、フローズンチルド品の試験を行い、その時の腸炎ビブリオの菌数とノロウイルスの測定を行った。
腸炎ビブリオ菌数 ノロウイルス検査
比較例4 4.7×105/g 陽性
実施例4 1.2×10 3 /g 陽性
実施例1で用いたのと同じノロウイルスに汚染された生牡蠣を大人にとっては病原性の弱い大腸菌O−111で汚染させ、試験検体2を得た。また、抗体を2%含有するホエーたん白粉末70%と抗菌組成物としてグリシン30%、酢酸ナトリウム30%、フマル酸、クエン酸三ナトリウム4%、リンゴ酸ナトリウム4%、卵白リゾチーム0.5%、とうもろこし発酵粉末27.2%などを含むアサマ化成製「ランチガード」30%を粉末混合した食品用抗菌組成物2を試作した。
大腸菌数 ノロウイルス検査 下痢の発生
比較例5 300/g以下 陽性 全員発生
実施例5 300/g以下 陽性 なし
本発明の食品用抗菌組成物を用いて、卵サラダの保存試験を行った。すなわち、茹でた卵80部、マヨネーズ20部の処方で常法により卵サラダを試作した。サラダにはサルモネラ・エンテリテイデイス菌をごく少量接種した。インパクトA0.5%およびアサマWPC−80を3%添加したもの(実施例6)、いずれも添加しないもの(比較例7)およびインパクトA0.5%のみ添加したもの(比較例8)をそれぞれ15℃で4日間保存した。保存前後(0日間、4日間保存後)の一般生菌数およびサルモネラ菌数を測定したところ表5のとおりであった。一般生菌数は標準寒天培地を用いて、サルモネラ菌数はSS寒天培地を用いて測定した。また官能試験はにおいと外観で判断した。
(表5)
15℃保存日数
0 4
実施例6 一般生菌数 2.7×102 6.8×105
サルモネラ菌数 10> 2.4×104
pH 5.4 5.4
官能試験 異常なし 異常なし
比較例7 一般生菌数 3.3×102 7.9×107
サルモネラ菌数 10> 8.5×104
pH 5.1 5.8
官能試験 異常なし 腐敗臭
比較例8 一般生菌数 3.0×102 7.5×105
サルモネラ菌数 10> 3.7×104
pH 5.3 5.4
官能試験 異常なし 異常なし
Claims (6)
- 抗体を含有することを特徴とする食品用抗菌組成物。
- 前記抗体が牛または牛以外の哺乳動物より得られる抗体である請求項1に記載の食品用抗菌組成物。
- アミノ酸及びその塩類、乳化剤類、ビタミンB1類、有機酸及びその塩類、アルコール類、塩基性たんぱく質及びそのペプチド類、植物由来の抗菌性を有する抽出成分、バクテリオシン、キトサン、ペクチン分解物、細菌DNA,、オキシダーゼからなる群から選ばれる1種または2種以上の抗菌組成物をさらに含有する請求項1または2に記載の食品用抗菌組成物。
- 前記植物由来の抗菌性を有する抽出成分が、甘草、ホップ、ユッカ、わさび、唐辛子および香辛料からなる群から選ばれる1種または2種以上である請求項1〜3のいずれか1項に記載の食品用抗菌組成物。
- 前記抗体の含有量が0.01質量%以上である請求項1〜4のいずれか1項に記載の食品用抗菌組成物。
- 請求項1〜5のいずれか1項に記載の食品用抗菌組成物を含むことを特徴とする生鮮及び冷凍魚介類、生野菜・果物及びそれらのカット品ならびに卵サラダおよび野菜サラダを含む加工食品。
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