JP2011139637A - Food excellent in preservability - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide food excellent in preservability by suppressing microbial contamination in food of pH 5.5 or higher which conventional preservatives are hard to suppress. <P>SOLUTION: Food having high growth inhibitory effect with respect to microbes without causing the deterioration of palatability by intentionally lowering pH of food can be provided by including an Artemisia capillaris extract obtained from Compositae Artemisia capillaris (scientific name: Artemisiacapillaris Thunb.) in food, wherein a period until decay and deterioration occur can be extended. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a food having improved storage stability by containing an extract of Kawaramugi and a method for producing a food containing an extract of Kawaramugi.

  Recently, consumers are becoming more health-conscious and foods are becoming low-salt and low-sugar. The purpose of salt and sugar in foods is not only seasoning, but also contributes to the prevention of spoilage and deterioration due to reduced water activity, but low salt and low saccharification shorten the shelf life of food and cause microbial contamination. It has become. For food-contaminated microorganisms, fungal contamination is also a problem along with bacterial contamination, but benzoic acid and its salts, sorbic acid and its salts, propionic acid and its salts, etc. are used as preservatives to prevent fungal contamination. May be. As described in Non-Patent Document 1, these acid-type preservatives are more effective as the hydrogen ion concentration (pH) is lower, and there is a problem that they exhibit little antibacterial effect in neutrality. As a result, the pH of the food is lowered to exert an antibacterial effect. As a result, sourness is imparted to the food, affecting the taste, smell, texture, and the like. In addition, sodium acetate, thiamine lauryl sulfate, glycerin fatty acid ester, and the like may be used as a shelf-life improving agent, but these do not exhibit sufficient antibacterial effects at low concentrations, and the flavor of food decreases as the amount added increases. There is a problem of doing.

  On the other hand, as described in Non-Patent Document 2, a method of suppressing the growth of microorganisms by making food in an anaerobic atmosphere with a combination of an oxygen barrier packaging material and an oxygen scavenger is also effective. However, this method has no effect on microorganisms that can grow under anaerobic conditions such as yeast, and after the packaging material is opened, the effect of suppressing the microorganisms is lost, and the use in individual packaging is not economical. There is a problem.

  In view of the above, there is a demand for a method for improving the storage stability of foods having a neutral pH without lowering the pH.

Food Microbial Control Chemistry, Toshio Matsuda, 1998, p. 21-62, 114, 135, 190 Monthly Food Chemical 2000-4, p. 24-31

  The present invention has been made in view of the above-mentioned problems existing in the prior art, and suppresses the growth of microbial contamination in food having a pH of 5.5 or more, and provides a food having excellent storage stability. The purpose is to provide.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have developed a natural product Kawara mugwort extract into foods, so that their growth against microbial contamination in foods having a pH of 5.5 or higher. It has been found that a deterrent effect is exhibited, and the present invention has been completed.

  According to the food constituted as described above, in food having a pH of 5.5 or more, it is possible to provide a food having a high growth inhibitory effect against microorganisms without reducing the taste of the food. It becomes a food with a prolonged period until it reaches. As a result, the invention can improve the commercial value of food, prevent accidents due to microbial contamination, and reduce energy consumption by simplifying the sterilization process.

  Hereinafter, the present invention will be described in detail based on embodiments.

  In the extract of Kawara mugwort used in foods according to the present invention, it is preferable to use the above-ground part of the planted mugwort, and it is preferable to use dried flower ears.

  The wormwood extract is obtained by immersing the wormwood in a solvent and then separating the solvent, and is obtained by distilling off the solvent as necessary. Moreover, it can be obtained by exposing the oleander or its extract to water vapor and recovering essential oil components from the water vapor.

  As the solvent for immersing the mugwort, monovalent or polyhydric alcohols, ketones, ethers, hydrocarbons and other organic solvents, vegetable oils and animal fats and oils, and water may be used alone or in combination.

  Moreover, since the antibacterial property by the extract of Kawaramugi is exerted by the capilin contained in the essential oil of Kawaramugi, it may be used that having increased capillin purity by a known purification method.

  Furthermore, cyclodextrin, fatty acid glycerides, and surfactants may be used in combination for the purpose of improving the stability of the extract of Kawaramugi in food and improving the dispersibility in food.

  In the present invention, the production method of the food containing Kawara mugwort extract is not limited to any of the production methods, but preferably the method of adding the Kawara mugwort extract to the food, mixing, spray coating or dipping, etc. A method of adhering to the surface can be appropriately used.

  The concentration of the extract of Kawaramugi in the present invention is not particularly limited, but the essential oil component Capillin is 0.000001 to 0.01% by weight, preferably 0.00001 to 0%, based on the weight of the food. It is good to contain 0.001 weight%.

  In addition, the food according to the present invention may be used in combination with other preservatives and shelf-life improving agents as necessary. For example, sorbic acid and salts thereof, benzoic acid and salts thereof, dehydroacetic acid and salts thereof, paraoxybenzoic acid esters, propionic acid and salts thereof, organic acid salts such as sodium acetate, ethanol, glycine, polylysine, protamine, lysozyme, Illustrative are plant extracts such as chitosan, pectin degradation products, yucca, mustard, wasabi, hops, and Misotake, hinokitiol, natamycin, nisin and the like. Two or more of these various preservatives and shelf life improvers may be selected and used in combination.

  The food is not limited, but foods having a pH of 5.5 or higher include boiled and cooked beans, processed foods, potatoes, sheep cake, sponge cake, custard cream, soy sauce, miso, cheese, butter, whipped cream, Dairy products, margarine, shortening, processed oil and fat foods, side dishes, vegetables, fruits, processed agricultural products, kamaboko, chikuwa, processed fish products, meat, eggs, livestock products, ham, sausage, processed meat products, cooked rice, rice cakes, bread, Examples include udon, soba noodles, pasta, gyoza and shumai skin, flour paste, processed flour products and beverages.

  EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited to these examples as long as the gist thereof is not exceeded.

(Production Example [Preparation of Kawaramugi Extract Composition])
Water vapor was blown into 1000 g of dried ears of Kawara mugwort, and 5.3 g of Kawara mugwort extract was obtained from the recovered water vapor. The capilin content in this sagebrush extract was 35% by weight. Further, this wormwood extract was heated and dissolved in propylene glycol to prepare a potato leafworm extract / propylene glycol solution (Kawara wormwood extract composition) containing 1.0% by weight of capilin. In addition, the capillin content in the extract of Kawaramugi was quantified by analysis by high performance liquid chromatography in accordance with the voluntary standard of the 4th edition existing additive.

(Production example [Preparation of sweet potato koji])
500 g of granulated sugar was added to 1000 g of the peeled and steamed sweet potato and mixed to prepare a sweet potato koji. The pH of this sweet potato koji was 5.95, Brix was 47.0, and the water content was 43.0% by weight.

(Test Example 1)
After heat-sterilizing the sweet potato koji of the production example, 0.0125% by weight of the extract of the extract from the production example was added under aseptic conditions, and the sweet potato koji of example 1 and 0.025% by weight were added. The sweet potato cake of Example 2 was used. Moreover, what added 0.025 weight% of propylene glycol instead of the extract of the wormwood extract of a manufacture example was made into the sweet potato koji of the comparative example 1, and what added 0.2 weight% of 50 weight% potassium sorbate aqueous solution was used. The sweet potato koji of Comparative Example 2 was used. 15 g each of the prepared sweet potato koji of the example and the comparative example was dispensed into 4 pieces of sterilized petri dishes each having a diameter of 50 mm (16 pieces in total). After leveling the surface, inoculate spores of Aspergillus niger ATCC 16404 with a sterilized platinum wire at the center of the sweet potato pod in the petri dish, seal the petri dish, and leave it at 25 ° C. for 5 days. did. Antibacterial properties were evaluated by measuring the diameter of the bacteria that had grown after 3 days and after 5 days. The results are shown in Table 1.

(Test Example 2)
The sweet potato koji of the production example was adjusted to pH = 5.52 with a 30 wt% aqueous citric acid solution. This sweet potato koji was heat sterilized and then added with 0.0125% by weight of the extract of the extract of the production example under aseptic conditions was added with the sweet potato koji of Example 3 and 0.025% by weight. Example 4 Of sweet potato. Moreover, what added 0.025 weight% of propylene glycol instead of the extract of a wormwood extract of a manufacture example was made into the sweet potato koji of the comparative example 3, and what added 0.2 weight% of 50 weight% potassium sorbate aqueous solution was used. The sweet potato koji of Comparative Example 4 was used. 15 g each of the prepared sweet potato koji of the example and the comparative example was dispensed into 4 pieces of sterilized petri dishes each having a diameter of 50 mm (16 pieces in total). After leveling the surface, inoculate spores of Aspergillus niger ATCC 16404 with a sterilized platinum wire at the center of the sweet potato pod in the petri dish, seal the petri dish, and leave it at 25 ° C. for 5 days. did. Antibacterial properties were evaluated by measuring the diameter of the bacteria that had grown after 3 days and after 5 days. The results are shown in Table 2.

(Test Example 3)
The sweet potato koji of the production example was adjusted to pH = 4.98 with 30 wt% citric acid aqueous solution. This sweet potato koji was heat sterilized and then added with 0.0125% by weight of the extract of the extract of the production example under aseptic conditions was added with the sweet potato koji of Example 5 and 0.025% by weight. Example 6 Of sweet potato. Moreover, what added 0.025 weight% of propylene glycol instead of the extract of Kawara mugwort of a manufacture example was made into the sweet potato koji of the comparative example 5, and what added 0.2 weight% of 50 weight% potassium sorbate aqueous solution was used. The sweet potato koji of Comparative Example 6 was used. 15 g each of the prepared sweet potato koji of the example and the comparative example was dispensed into 4 pieces of sterilized petri dishes each having a diameter of 50 mm (16 pieces in total). After smoothing the surface, inoculate spores of Aspergillus niger ATCC 16404 with a sterilized platinum wire at the center of the sweet potato pod in the petri dish, seal the petri dish, and leave it at 25 ° C. for 5 days. did. Antibacterial properties were evaluated by measuring the diameter of the bacteria that had grown after 3 days and after 5 days. The results are shown in Table 3.

(Test Example 4)
Taste evaluation was performed about the sweet potato koji of Examples 1-6 and Comparative Examples 1-6. The number of panelists was 10 and was evaluated in 5 stages according to the following evaluation criteria. The average score was shown in Table 4.

(Evaluation criteria)
0: Feel no acidity 1: Feel slightly acidity 2: Feel slightly acidity 3: Taste is deteriorated by acidity 4: Feel acidity strongly

  As is clear from these test results, it was confirmed that the sweet potato koji extract-mixed sweet potato koji of the example significantly suppressed mold growth compared to the sweet potato koji to which only propylene glycol was added in the comparative example. Moreover, it has confirmed that the effect was dependent on the addition amount of Kawara mugwort extract. On the other hand, the sweet potato koji blended with potassium sorbate has a weak antibacterial property when the pH is 5.5 or higher as in Comparative Example 2 and Comparative Example 4, and is significantly antibacterial when the pH of Comparative Example 6 is 4.98. However, according to Test Example 4, it can be seen that the taste of this sweet potato koji is clearly reduced due to acidity.

  According to the present invention, it is possible to suppress microbial contamination in foods having a pH of 5.5 or higher, which has been difficult to suppress with conventional preservatives, and preserve without causing deterioration in taste by intentionally reducing the pH of the food. A food with excellent properties can be provided. As a result, the commercial value of food can be improved, and accidents due to microbial contamination can be prevented.

Claims (1)

  A food excellent in preservability characterized by containing an extract of Kawaramugi and having a pH of 5.5 or higher.