JP2011078352A - Coating basic peptide powder and usage of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide coating basic peptide powder solved in hygroscopicity and dustability which conventional basic peptide powder has, and improved in handling and workability, to provide a food preservative containing the coating basic peptide powder, and to provide a method for preserving food. <P>SOLUTION: There are provided the coating basic peptide powder obtained by coating basic peptide powder with a coating material containing 50-99 wt.% of hardened oil of 40-65°C melting point, and 1-50 wt.% of beeswax, the food preservative containing the coating basic peptide powder, and the method for preserving food, including adding the coating basic peptide powder to food followed by heating at a temperature of the melting point of the hardened oil contained in the coating material or above. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a coated basic peptide powder, a food preservative containing the powder, and a food preservation method.

Conventionally, in the food field, various measures have been taken to improve the preservability of food. As a general means for improving the storage stability of food, sterilization by heating can be mentioned. However, since spore-forming bacteria such as Bacillus subtilis have heat resistance, it was difficult to sterilize by heating. . Therefore, as described in Patent Document 1, a spore-forming bacterium is taken by means of addition of a drug, and a basic substance having antibacterial properties such as protamine and polylysine as a drug that suppresses the growth of spore-forming bacteria. Peptides are known.

  Antibacterial basic peptides such as protamine and polylysine are distributed in a powder state as described in Non-Patent Document 1, but antibacterial basic peptide powders (hereinafter referred to as basic peptide powders). No.) has a very high hygroscopic property, and its fluidity tends to deteriorate, so that it must be handled and stored with care. In addition, the basic peptide powder before moisture absorption is likely to be scattered in the air when added to food or mixed with various food preservatives to prepare food preservatives, which causes deterioration of workability. It was. Therefore, there has been a demand for a basic peptide powder that has improved hygroscopicity and scattering properties, is easy to handle and can improve workability.

JP 61-219363

Natural Product Handbook 15th Edition (Food and Science)

  The present invention provides a coated basic peptide powder capable of solving the problems of hygroscopicity and scattering properties of conventional basic peptide powders and improving handling and workability, and food containing the coated basic peptide powder It is to provide a preservative and a method for preserving food.

  The present inventors have found that by covering the basic peptide powder with a specific coating material, the hygroscopicity can be remarkably improved and the scattering property can be suppressed at the same time, and the present invention has been completed.

  That is, the present invention relates to a coated basic peptide powder obtained by coating a basic peptide powder with a coating material containing 50 to 99% by weight of hardened oil having a melting point of 40 to 65 ° C. and 1 to 50% by weight of beeswax. The present invention also relates to a food preservative containing the coated basic peptide powder, and a food that is heated at a temperature equal to or higher than the melting point of the hardened oil contained in the coating material after the coated basic peptide powder is added to the food. A storage method is also provided.

FIG. 1 shows the result of the scattering test of the coated protamine powder of the present invention (Example 1). FIG. 2 shows the result of the scattering test of the protamine powder before coating (Comparative Example 1).

  In the present specification, the basic peptide refers to a peptide containing a large amount of basic amino acids and having an isoelectric point of greater than 7. The basic peptide powder used for the coated basic peptide powder of the present invention can be used for foods and has an antibacterial effect, and examples thereof include protamine, polylysine, nisin, and lysozyme. Among them, protamine and polylysine are preferable from the viewpoint of antibacterial effect, and the antibacterial effect does not decrease even under relatively strong alkaline conditions and can be used in a wide range of foods, and protamine is decomposed and absorbed in the body. Is more preferable.

  In general, the molecular weight of a basic peptide is, for example, about 3000 to 10,000 for protamine and about 3000 to 4500 for polylysine, but is not limited to this range in this specification.

  Two or more basic peptide powders may be used in combination. Further, the basic peptide powder may be one to which dextrin, starch, saccharides, etc. are added as long as the antibacterial effect is not affected.

  The coating material used for the coated basic peptide powder of the present invention contains a hardened oil having a melting point of 40 to 65 ° C. in the coating material in an amount of 50 to 99% by weight, preferably 70 to 95% by weight, What contains 80 to 90 weight% is more preferable. The coating material used for the coated basic peptide powder of the present invention contains 1 to 50% by weight of beeswax in addition to the hydrogenated oil, preferably 5 to 30% by weight, and preferably 10 to 20% by weight. % Content is more preferable. When the ratio of the hardened oil contained in the coating material is less than 50% by weight, the coating tends to be incomplete. Moreover, when the ratio of beeswax exceeds 50% by weight, coating tends to be difficult.

  The hardened oil contained in the coating material preferably has a melting point of 45 to 62.5 ° C, more preferably 50 to 60 ° C. When the melting point of the hardened oil is less than 40 ° C, the coating material dissolves before the heat treatment when added to food, and the antibacterial effect of the basic peptide decreases due to the influence of unmodified protein contained in the food. Tend to. In addition, when the melting point of the hardened oil exceeds 65 ° C, the hardened oil does not dissolve in the food depending on the conditions of the heat treatment (for example, 1 minute at a center temperature of 65 ° C in meat products) and the coated basic peptide powder There is a tendency that the antibacterial effect is not exhibited.

  The type of hardened oil contained in the coating material is not particularly limited as long as it is a hardened oil that can be used in food, and various hardened oils such as palm oil, rapeseed oil, soybean oil, fish oil, etc. can be used. Palm oil hydrogenated oil is preferred in that the elution rate of the basic peptide powder can be kept low and the effect on the taste quality of food is small.

  The beeswax contained in the coating material is not particularly limited as long as it is beeswax usable for food. For example, those having a melting point of 60 to 70 ° C. are commercially available, and any of them can be suitably used.

  In addition, the coating material used for the coated basic peptide powder of the present invention may contain other oil components in addition to the hydrogenated oil and beeswax. Examples of other oil components include waxes such as carnauba wax, candelilla wax, and rice wax.

  The ratio of the coating material used for the coated basic peptide powder of the present invention is preferably 0.25 to 4 parts by weight, and 0.7 to 3 parts by weight with respect to 1 part by weight of the basic peptide powder. More preferably, it is 1 to 2.3 parts by weight. When the proportion of the coating material is less than 0.25 parts by weight, the coating tends to be insufficient, or the strength of the coating layer tends to be insufficient, and when it exceeds 4 parts by weight, the content of fats and oils relative to the basic peptide powder Tends to affect the quality of food.

  In addition to the hardened oil and other oily components, other components that can be used in foods can be added to the coating material used for the coated basic peptide powder of the present invention depending on the purpose. Examples of such subcomponents include surfactants such as soybean lecithin and sucrose fatty acid esters, excipients such as dextrin, other food additives, etc., but the dissolution rate of basic peptides with antibacterial properties Soy lecithin is preferable in that it can be kept low. Two or more of these subcomponents may be used. As a ratio of the subcomponent in a coating | covering material, less than 20 weight% is preferable, 0.5 to 10 weight% is more preferable, and 1 to 5 weight% is further more preferable.

  The average particle size of the coated basic peptide powder of the present invention depends on the average particle size of the basic peptide powder used, but the upper limit is preferably 350 μm, the upper limit is more preferably 300 μm, and the upper limit is 250 μm. More preferred. When the average particle diameter exceeds 350 μm, the particles of the coated powder tend to be broken by stirring in the food production process, and the dispersibility in the food is deteriorated, so that a sufficient storage effect tends not to be obtained. On the other hand, the lower limit of the average particle size of the coated basic peptide powder is not particularly limited, but is preferably 50 μm or more, more preferably 75 μm or more, and even more preferably 100 μm or more. In the present invention, the average particle size is determined by using a JIS sieve having a mesh size of 1000 μm, 710 μm, 500 μm, 355 μm, 250 μm, 150 μm, 106 μm, 75 μm, 53 μm, 38 μm, and a low-tap shaker R-2 type (Tanaka Corporation). A powder of a predetermined amount is shaken for 10 minutes by Tech), the particle size distribution is measured by a sieving method, and the cumulative percentage of the weight is plotted on the Rosin-Rammler diagram with respect to the sieve opening. Is.

The coated basic peptide powder of the present invention preferably has a compressibility of 5 to 9.5%, more preferably 5.5 to 9%, and more preferably 6 to 8%. Further preferred. When the degree of compression is less than 5%, the powder tends to scatter. Moreover, when the degree of compression exceeds 9.5%, the fluidity tends to decrease.

Compressibility (%) = (Fixed apparent specific gravity−Loose apparent specific gravity) / Folded apparent specific gravity × 100

  The coated basic peptide powder of the present invention preferably has an angle of repose of 20 to 33 degrees, more preferably 22 to 32 degrees, and still more preferably 25 to 30 degrees. When the angle of repose is less than 20 degrees, the powder tends to scatter. Moreover, when the angle of repose exceeds 33 degrees, there is a tendency for adhesion and cohesion to become strong.

  In the present invention, the degree of compression and the angle of repose are values measured by a powder tester (PT-N type) manufactured by Hosokawa Micron.

  The coated basic peptide powder of the present invention can be prepared by a general method for preparing a coated preparation such as a preparation method using a spraying device such as spray drying or a preparation method using various granulating devices. That's fine. For example, to prepare by spray-drying method, if necessary, add other oily components and subcomponents to the heated and melted hardened oil to prepare a coating material, then add basic peptide powder and mix thoroughly. And then uniformly suspended and then cooled and solidified by spraying in air.

  For example, 1 part by weight of basic peptide powder and 2 parts by weight of a coating material containing 50 to 99% by weight of hardened oil having a melting point of 40 to 65 ° C. and 1 to 50% by weight of beeswax are mixed and sprayed to solidify. By doing so, it is possible to obtain a coated basic peptide powder having an average particle size increased by about 80% compared to before coating.

  The present invention also provides a food preservative containing the coated basic peptide powder. The food preservative of the present invention can contain other food additives and excipients in addition to the coated basic peptide powder.

  The food additive that can be used in the food preservative of the present invention is not limited as long as it does not affect the solubility of the hardened oil used in the coated basic peptide powder, and includes organic acids and salts thereof, amino acids, Components such as fatty acid, fatty acid ester, thiamine lauryl sulfate, licorice oily extract and the like are exemplified. Examples of the organic acid include acetic acid, lactic acid, malic acid, and citric acid. Examples of organic acid salts include alkali metal salts and alkaline earth metal salts of the organic acids. 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 the excipient include starch, dextrin, and saccharide. Two or more of these components may be used in combination.

  Furthermore, the present invention also provides a food preservation method using the coated basic peptide powder.

  The food preservation method of the present invention comprises the steps of adding the coated basic peptide powder to the food and then heating at a temperature equal to or higher than the melting point of the hardened oil used in the coating material to expose the basic peptide powder inside. It is a method to improve the storage stability of.

  In the preservation method of the present invention, it is preferable to add the coated basic peptide powder such that the ratio of the coated basic peptide powder is 0.03 to 0.5% by weight, and 0.04 to 0.4% by weight based on the total amount of food. It is more preferable to add so that it may become, and it is still more preferable to add so that it may become 0.05 to 0.33 weight%. When the ratio of the coated basic peptide powder in the food is less than 0.03% by weight, the preservation effect tends to be insufficient depending on the type of food, and the ratio of the coated basic peptide powder is 0.5% by weight. When exceeding, depending on the kind of food and the kind of the hardened oil used for the coated basic peptide powder, the flavor of the food tends to be affected.

  The food to which the present invention is applicable is not particularly limited as long as it is a food that is supplied to the market after heating, fishery products such as kamaboko, chikuwa, hampen, fish sausage, croquettes, hamburger, meat dumplings, dumplings, shumai, It can be used widely for sausages, fried eggs, side dishes such as omelets, Japanese and Western sweets such as castella, sponge cake, buns, creams such as whipped cream and custard cream. Among them, it is particularly suitable for processed foods using eggs such as fried eggs, omelets, castella, and custard cream.

  The present invention will be further described below with reference to examples and comparative examples.

Example 1
(Production of coated basic peptide powder)
168 g of palm oil hardened oil (melting point: 57.3 ° C., manufactured by Ueda Oil Co., Ltd.) and 30 g of beeswax wax (melting point: 66.3 ° C., manufactured by Miki Chemical Industry Co., Ltd.) were heated and dissolved and reached about 90 ° C. Then, 2.4 g of soybean lecithin (manufactured by Wako Pure Chemical Industries, Ltd.) and 99.6 g of protamine powder (manufactured by Ueno Pharmaceutical Co., Ltd.) were gradually added. This mixture was mixed with a homomixer (manufactured by Primix Co., Ltd.) at 5000 rpm for 5 minutes, and then charged into a dropping funnel (funnel inner diameter: 3 mm) heated to about 85 ° C. Next, the mixture was dropped from an addition funnel to an atomizer rotating at 5000 rpm, and sprayed into the atmosphere to obtain a coated protamine powder.

(Hygroscopicity test of coated basic peptide powder)
About 2 g of the coated basic peptide powder obtained by the above production test was placed in a glass bottle having been subjected to constant weight measurement, and an accurate weight was measured (initial weight). Next, with the glass bottle open, place it in a thermostat at 25 ° C. and a relative humidity of 45%, measure the weight over time (weight after a predetermined time has elapsed), and calculate the rate of weight increase by the following formula. It was.

Weight increase rate (%) = (weight after a predetermined time−initial weight) / initial weight × 100

Example 2
A coated polylysine powder was obtained in the same manner as in Example 1 except that the protamine powder was changed to polylysine powder (manufactured by Asama Kasei Co., Ltd.), and a hygroscopic test was performed.

Example 3
A coated protamine powder was obtained in the same manner as in Example 1 except that 170g of palm oil hardened oil, 30g of white beeswax, and 100g of protamine powder were used without using soybean lecithin, and a hygroscopic test was performed.

Comparative Examples 1-3
As comparative examples, protamine powder before coating (Comparative Example 1), polylysine powder before coating (Comparative Example 2), and coated protamine powder (Comparative Example 3) obtained by coating 100 g of protamine powder with 200 g of hardened palm oil were used. The hygroscopicity test was conducted in the same manner as in the examples.

  In the coated basic peptide powders of Examples 1 to 3, the increase in weight due to moisture absorption was significantly suppressed as compared with the powder before coating (Comparative Examples 1 and 2) and the powder coated only with hydrogenated oil (Comparative Example 3). The hygroscopicity was improved. The results are shown in Table 1.

Examples 4-8 and Comparative Examples 4-6
(Manufacture of coated protamine powder)
Coated protamine powder in the proportions shown in Table 2 was produced in the same manner as in Example 1. For the products of the present invention (Examples 1 and 3 to 8), good coated protamine powders were obtained, but Comparative Example 5 using only carnauba wax without using hardened oil and Comparative Example 6 using only beeswax were , Solidified immediately after dropping to the atomizer and could not be sprayed, and no coating powder was obtained.

(Measurement of powder physical properties)
The angle of repose, the degree of compression, and the average particle diameter of the coated protamine powders (Examples 1 and 3-8, Comparative Examples 3-4) and the protamine powder before coating (Comparative Example 1) obtained in the above production test were measured. The coated protamine powders of Examples 1 and 3 to 8 had a smaller angle of repose and compressibility and improved fluidity compared to the protamine powder before coating. The coated protamine powders of Comparative Examples 3 to 4 also had a reduced angle of repose and compressibility compared to the protamine powder before coating, but the improvement in fluidity was insufficient. The results are shown in Table 3.

  The angle of repose, the degree of compression, and the average particle diameter were measured by the following methods.

  Angle of repose: Measured with a powder tester PT-N (manufactured by Hosokawa Micron Corporation) using a sieve having an aperture of 710 μm and a vibration time of 180 seconds.

Compressibility: Powder tester PT-N (manufactured by Hosokawa Micron Co., Ltd.) was used to calculate from the measured values of loose apparent specific gravity and firm apparent specific gravity measured under the standard conditions described in the instruction manual. The apparent apparent specific gravity is the specific gravity after tapping 180 times with a stroke width of 18 mm.

Compressibility (%) = (Fixed apparent specific gravity−Loose apparent specific gravity) / Folded apparent specific gravity × 100

  Average particle size: The particle size distribution was measured by a sieving method using a low-tap sieve shaker R-2 type (manufactured by Tanaka Tech Co., Ltd.), and the average particle size was determined based on the Rosin Ramler equation.

(Spatterability test of coated protamine powder)
10.0 g of the sample obtained in Example 1 and Comparative Example 1 was placed at a height of 30 cm from the outlet of the funnel with a diameter of 5 mm to the experimental table, and an aluminum foil with a diameter of 8 cm and a height of 5 mm directly below the funnel. It was allowed to fall naturally towards the dish. The powder scattering property at this time was calculated by the following formula.

Powder dispersibility (%) = weight of sample in dish / 10.0 × 100

  The coated protamine powder of Example 1 was less scattered during falling than the protamine powder (Comparative Example 1) before coating, and the scattering property was suppressed. The results are shown in Table 4, FIG. 1 and FIG.

(Measurement of dissolution rate)
1 g of the coated protamine powder obtained in Examples 1 and 3 to 8 and Comparative Examples 3 to 4 was added to 500 mL of water at 25 ° C., and the mixture was stirred for 5 minutes at 320 rpm with a stirrer equipped with 6 blades. About 10 mL of the solution after completion was filtered with a filter paper to obtain a filtrate. Next, the amount of protein contained in 50 μL of the obtained filtrate was measured with a BCA protein quantification kit (Thermo Fisher Scientific), and the elution rate was calculated by the following formula.

Elution rate (%) = protamine amount contained in 50 μL of filtrate × 10000 / protamine amount contained in 1 g of coated protamine powder

  In the coated protamine powders of Examples 1 and 3-8, elution of protamine into water was suppressed as compared with those of Comparative Examples 3-4. The results are shown in Table 5.

Example 9
(Food preservation test)
0.075% (protamine concentration: 250 ppm) and 0.15% (protamine concentration: 500 ppm) of the coated protamine powder obtained in Example 1 above were added to 100 g of the whole broken egg, and the mixture was stirred for 1 minute with a spatula and heat resistant. It put in the polyethylene bag, and after heating for 30 minutes in a 90 degreeC hot water bath, it cooled with running water. The whole egg after cooling is crushed in a polyethylene bag, 6 g of the crushed whole egg is put in a stomacher bag, B. subtilis bacterial solution is inoculated to 2.2 / whole egg, and then sealed. The cells were stored in a thermostat at 0 ° C., and the number of viable bacteria was confirmed over 3 days according to the membrane filter method described as the microbial limit test method in the 8th edition of the Food Additives Official Document.

  The whole egg to which the coated protamine powder of the present invention was added had suppressed the growth of bacteria even after storage for 3 days. The results are shown in Table 6.

Claims (9)

  A coated basic peptide powder obtained by coating a basic peptide powder having antibacterial properties with a coating material containing 50 to 99% by weight of a hardened oil having a melting point of 40 to 65 ° C and 1 to 50% by weight of beeswax.   The coated basic peptide powder according to claim 1, wherein the coating material further comprises soybean lecithin.   The coated basic peptide powder according to claim 1, wherein the basic peptide having antibacterial properties is protamine and / or polylysine.   The coated basic peptide powder according to claim 1, wherein the ratio of the coating material to 1 part by weight of the basic peptide powder having antibacterial properties is 0.25 to 4 parts by weight.   The coated basic peptide powder according to claim 1, having an average particle diameter of 50 to 350 µm. The coated basic peptide powder according to claim 1, wherein the degree of compression represented by the following formula is 5 to 9.5%:
Compressibility (%) = (Fixed apparent specific gravity−Loose apparent specific gravity) / Folded apparent specific gravity × 100.   The coated basic peptide powder according to claim 1, wherein the angle of repose is 20 to 33 degrees.   The food preservative containing the covering basic peptide powder in any one of Claims 1-7.   A method for preserving food, comprising adding the coated basic peptide powder according to any one of claims 1 to 7 to the food, and then heating at a temperature equal to or higher than a melting point of the hardened oil contained in the coating material.

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