JP2008113625A - Food preservative and food preservation method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food preservative excellent in suppressing effect of food putrefaction caused by yeast or lactobacillus, and to provide a food preservation method. <P>SOLUTION: The food preservative contains a vitamin B1 salt and ferulic acid and the food preservation method comprises adding the vitamin B1 salt and the ferulic acid to the food. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a food preservative and a food preservation method that have a high effect of suppressing food spoilage caused by yeast or lactic acid bacteria.

  Conventionally, in the food field, various food preservatives have been used to improve the preservability of food. Among them, vitamin B1 salts such as vitamin B1 lauryl sulfate are known to have excellent antibacterial activity against various microorganisms. However, since vitamin B1 salt has a peculiar odor, the addition amount has to be limited, and there is a tendency that a sufficient storage effect cannot be obtained. In particular, food rot caused by yeast and lactic acid bacteria has a low inhibitory effect, and improvement has been desired.

  In recent years, use of polyphenols contained in plants as food preservatives has been studied. Polyphenols are substances having functions such as antioxidant action, and various types of polyphenols have been studied. Among such polyphenols, ferulic acids contained in rice bran are attracting attention. As for the use of ferulic acid as a food preservative, Patent Document 1 proposes a food preservative containing ferulic acid and at least one of an organic acid, an organic acid salt and chitosan as active ingredients. However, even when ferulic acids and organic acids are used in combination, a preservation effect cannot be obtained depending on the type of bacteria that are the source of contamination, and a sufficient inhibitory effect has not been obtained particularly on food contamination by yeasts or lactic acid bacteria. Further, when used together with chitosan, chitosan may aggregate with protein in food and inactivate it, so that a sufficient storage effect cannot be obtained.

JP-A-5-168449

  An object of the present invention is to provide a food preservative capable of suppressing the growth of yeast or lactic acid bacteria and improving the preservability of food.

  By using vitamin B1 salt and ferulic acid in combination, the present inventors synergistically suppress the growth of yeast or lactic acid bacteria compared to the case where each is used alone, and the storage stability of food is remarkably improved. As a result, the present invention has been completed.

  That is, the present invention relates to a food preservative characterized by containing vitamin B1 salt and ferulic acid. The present invention also provides a food preservation method characterized by adding vitamin B1 salt and ferulic acid to food.

  The food preservative and the food preserving method of the present invention can prevent contamination by yeast and lactic acid bacteria, and can improve the preservability of food.

  Examples of the vitamin B1 salt contained in the food preservative of the present invention include lauryl sulfate and cetyl sulfate. Of these, lauryl sulfate is preferred from the viewpoint of solubility and the effect of inhibiting the growth of microorganisms. Vitamin B1 salts may be used alone or in combination of two or more.

  Examples of ferulic acids used in the food preservative of the present invention include ferulic acid esters such as ferulic acid salts such as sodium ferulate, potassium ferulate and calcium ferulate, methyl ferulate and ethyl ferulate. It is done. These ferulic acids may be chemically synthesized in addition to those obtained by extraction from rice bran, vegetables, vegetable residues, etc. using organic solvents such as ethanol and acetone. Ferulic acids may be used alone or in combination of two or more. In the present specification and claims, “vitamin B1 salt” and “ferulic acid” may be included in commercially available products or may contain various impurities mixed during preparation.

  The proportion of vitamin B1 salt and ferulic acid in the food preservative is preferably 0.01 to 100 parts by weight, more preferably 0.05 to 10 parts by weight of ferulic acid relative to 1 part by weight of vitamin B1 salt. More preferred is 0.12-2.5 parts by weight.

  The food preservative of the present invention may be either a powder or a solution as long as the blending ratio of the vitamin B1 salt and ferulic acid is within the above range, and may be prepared according to the purpose. When preparing a powder, no special operation is required, and each powder component may be mixed. Further, excipients such as dextrin and lactose and powders of the above compounds may be mixed, or granules and tablets together with these excipients may be used. When preparing a solution, it is preferable to use it by dissolving in a solvent such as water, ethanol, acetic acid and a mixture thereof.

  The food preservative of the present invention further includes ethanol, organic acid, organic acid salt, inorganic acid, inorganic acid salt, amino acid, fatty acid, fatty acid ester, basic protein, as long as it does not affect the taste and flavor of food. You may contain the other component normally used for food preservation, such as a peptide.

  Examples of the organic acid include acetic acid, lactic acid, fumaric acid, citric acid, malic acid, gluconic acid, adipic acid, and sorbic acid. Examples of the organic acid salt include alkali metal salts and alkaline earth metal salts of the organic acids. Examples of the inorganic acid and inorganic acid salt include phosphoric acid and phosphate. Examples of amino acids include glycine and alanine. Examples of the fatty acid include fatty acids having 6 to 18 carbon atoms such as caproic acid, caprylic acid, capric acid, lauric acid, myristic acid and stearic acid. Examples of fatty acid esters include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters. Examples of basic proteins and peptides include protamine, lysozyme, ε-polylysine, chitosan, pectin degradation products, nisin and the like. Two or more of these components may be used.

  Regardless of the dosage form, the food preservative of the present invention can improve the preservability of food by adding it directly to food. When the food preservative is a solution, it may be applied by dipping or spraying or applying the food to the food.

  Application to food may be at any stage of food processing, but in the case of a solid preparation such as a powder, it is preferably added before the heating step from the viewpoint of solubility.

  In addition, in the food preservation method of the present invention, not only the embodiment in which the food preservative of the present invention prepared in advance is applied to food, but also the vitamin B1 salt and ferulic acid are individually applied to food so that the ratio of both falls within the above range. Applicable embodiments are also included.

  The amount of the food preservative of the present invention applied to food is such that the ratio between vitamin B1 salt and ferulic acid is within the above range, and the ratio of vitamin B1 salt to the total amount of food is 0.001 to 0.1. It is preferable to apply so that the ratio of weight% and ferulic acid may be 0.001 to 0.1 weight%. More preferably, the vitamin B1 salt is added in an amount of 0.005 to 0.04% by weight and the ferulic acid is added in an amount of 0.002 to 0.005% by weight, and the proportion of the vitamin B1 salt is 0.008. It is more preferable to add it so that the proportion of ferulic acid is 0.003 to 0.02 wt%.

  When the proportion of vitamin B1 salt is less than 0.001% by weight or the proportion of ferulic acid is less than 0.001% by weight, the effect of inhibiting microbial growth tends to be insufficient depending on the storage conditions. Moreover, when the proportion of vitamin B1 salt exceeds 0.1% by weight or the proportion of ferulic acid exceeds 0.1% by weight, undissolved residue is generated in the food, and the original flavor of the food tends to be impaired. is there.

  When the food preservative of the present invention, which is a solution, is immersed or sprayed to adhere the food preservative of the present invention to the surface of the food, the solution used for soaking or spraying is vitamin B1 salt. And ferulic acid are in the above range, vitamin B1 salt is contained in an amount of 0.005 to 1% by weight, particularly 0.008 to 0.5% by weight, and ferulic acid is contained in an amount of 0.01 to 0.5%. It is preferable that the content is 1% by weight, particularly 0.012 to 0.25% by weight.

  The food for which the food preservative of the present invention can be used is not particularly limited, and can be applied to both non-heated food and food including a heating step. For example, pickles such as shallow pickles, fishery products such as kamaboko, chikuwa, hanpen, fish sausage, croquettes, tonkatsu, fried chicken, fried products such as fried fish, fried chicken, meat such as hamburger, meat dumplings, dumplings, shumai, sausage It can be used in a wide variety of flavors such as sugar beet, castella, sponge cake, Japanese confectionery such as buns, processed fruit products such as fruit juice and jam, soy sauce and sauces. In particular, it exhibits excellent effects on pickles, which have been reported to be contaminated with yeast and lactic acid bacteria.

When used as a preservative for pickles, the food preservative of the present invention may be added to the seasoning liquid for pickles. When adding the seasoning liquid of this invention to the seasoning liquid for shallow pickles, for example, the ratio between the vitamin B1 salt and ferulic acids in a seasoning liquid is in said range, and vitamin B1 salt is 0.002-0.04. It is preferable to blend so as to contain 5% by weight, particularly 0.004 to 0.025% by weight, and ferulic acid 0.0015 to 0.05% by weight, particularly 0.0025 to 0.04% by weight. As the other components of the seasoning liquid, any of the ingredients conventionally blended in the seasoning liquid for shallow pickling is suitably blended.
The present invention will be further described below with reference to examples and comparative examples.

Examples 1-3 and Comparative Examples 1-5
(Antimicrobial test)
Method: Each liquid medium shown in Table 1 was prepared, adjusted to pH 4 with 1N-HCl aqueous solution, and then sterilized in an autoclave. Next, 5 ml of each sterilized liquid medium was dispensed into a test tube containing a CO ₂ gas sensor, and 100 μl (10 to 10 ² CFU / ml) of a bacterial solution of yeast Saccharomyces cerevisiae was inoculated. After inoculation, the cells were cultured at 30 ° C., and the time until CO ₂ generated by the growth of the bacteria was detected was measured. In addition, SensiMedia (registered trademark) SM000 (manufactured by Microbio Inc.) was used as a test tube with a CO ₂ gas sensor.

ＶＢ１：ビタミンＢ１
ＳＣＤ培地：ソイビーンカゼインダイジェストブイヨン培地

VB1: Vitamin B1
SCD medium: Soybean casein digest bouillon medium

  Result: The liquid culture medium of Examples 1 to 3 containing vitamin B1 lauryl sulfate and ferulic acid was able to suppress the growth of yeast for 100 hours or more, and the yeast growth inhibitory effect was remarkably superior to other drugs. The results are shown in Table 2 and FIG.

Example 4 and Comparative Examples 6 to 10
(Antimicrobial test)
Method: Each liquid medium shown in Table 3 was prepared, adjusted to pH 5 with 1N-HCl aqueous solution, and then sterilized in an autoclave. Next, 5 ml of each sterilized liquid medium was dispensed into a test tube containing a CO ₂ gas sensor and inoculated with 100 μl (10 to 10 ² CFU / ml) of a lactic acid bacterium Leuconostoc mesenteroides . After inoculation, the cells were cultured at 30 ° C., and the time until CO ₂ generated by the growth of the bacteria was detected was measured. In addition, SensiMedia (registered trademark) SM000 (manufactured by Microbio Inc.) was used as a test tube with a CO ₂ gas sensor.

ＶＢ１：ビタミンＢ１
ＳＣＤ培地：ソイビーンカゼインダイジェストブイヨン培地

VB1: Vitamin B1
SCD medium: Soybean casein digest bouillon medium

Result: In the liquid medium containing vitamin B1 lauryl sulfate and ferulic acid, the growth of lactic acid bacteria was suppressed for 100 hours or more, and the effect of suppressing the growth of lactic acid bacteria was remarkably superior to that of other drugs. The results are shown in Table 4 and FIG.

Example 5 and Comparative Examples 11-13
(Preservation test)
Method: 100 g of cabbage cut to about 2 cm was soaked for 1 hour in 200 g of seasoning liquid prepared by adding each drug shown in Table 5 to a commercially available seasoning liquid for shallow soaking (shallow pickles). Manufactured.

  The taste, aroma, and texture of the cabbage obtained by light pickling were compared with those prepared in the same manner by using a commercially available seasoning solution for light pickles, to which nothing was added. All of Example 5 and Comparative Examples 11 to 13 were not different from the shallow soaking prepared by a commercial product.

Next, 80 g of the cabbage soaked in cabbage was inoculated with 10 to 10 ² CFU of yeast Zygosaccharomyces spp per 1 g of cabbage, then stored in a 30 ° C. incubator and sampled over time. And the number of viable bacteria was measured. Sampling was conducted by sampling 2 samples / time from 1 test area and conducting a bacterial test.

Result: The number of bacteria increased from the 6th day of storage, but the cabbage soaked in the soaking solution containing vitamin B1 lauryl sulfate and ferulic acid suppressed the growth of yeast and In comparison, the yeast growth inhibitory effect was remarkably excellent. The results are shown in Table 6 and FIG.

In the presence of the food preservatives of Examples 1 to 3 and Comparative Examples 1 to 5, the time until the yeast Saccharomyces cerevisiae starts to grow is The graph which shows the proliferation of lactic acid bacteria Leuconostoc mesenteroides in presence of the food preservative of Example 4 and Comparative Examples 6-10. The graph which shows the growth of yeast when the yeast Zygosaccharomyces spp is inoculated in the cabbage soaked with the seasoning solution for cabbage soaking containing the food preservative of Example 3 and Comparative Examples 11-12.

Claims (8)

A food preservative comprising vitamin B1 salt and ferulic acid. The food preservative according to claim 1, comprising 0.01 to 100 parts by weight of ferulic acid to 1 part by weight of vitamin B1 salt. The food preservative according to claim 1, wherein the vitamin B1 salt is vitamin B1 lauryl sulfate. A method for preserving food, comprising adding vitamin B1 salt and ferulic acid to the food. The method for preserving food according to claim 4, wherein the ratio of vitamin B1 salt to the total amount of food is 0.001 to 0.1 wt%, and the ratio of ferulic acid is 0.001 to 0.1 wt%. The method according to claim 4 or 5, wherein the food is pickles. A seasoning solution for pickles, comprising the food preservative according to any one of claims 1 to 3. Pickles containing the food preservative according to any one of claims 1 to 3.

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