JP2012175984A - Method for sterilizing or preserving food material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for sterilizing or preserving a food material, showing a food material sterilizing or preserving action more excellent than singly using salt or catechin, and to provide a sterilization or preservation composition.SOLUTION: A method for subjecting to sterilization or bacteriostasis of at least one kind of bacterium selected from Pseudomonasaeruginosa, E.coli, Bacilluscereus, Staphylococcusaureus and Vibriocholerae each contaminating a food material includes applying 0.005-0.1 mass% catechin in the presence of 3-6 mass% salt.

Description

  The present invention relates to a food sterilization or storage method and a food sterilization or storage composition.

In order to prevent microorganisms from propagating in foodstuffs and to improve the preservation stability of foodstuffs, foodstuffs such as seafood have been sterilized and preserved for a long time using salt.
On the other hand, in recent years, food additives exhibiting antibacterial activity have been developed, often used for the purpose of sterilizing and preserving foodstuffs, and instead of salt intake recommendation for prevention of lifestyle-related diseases, it has been replaced with salt Some scenes using food additives have also been seen. However, chemical hypersensitivity due to long-term intake of chemically synthesized food additives has become a problem.
For this reason, as a sterilizing or preserving composition for foodstuffs, an ingredient that exhibits an excellent sterilizing power and does not harm health even when ingested for a long time has been desired.

  On the other hand, catechins are a kind of polyphenols that can be extracted from tea leaves, and are reported to be effective against food poisoning bacteria such as Staphylococcus aureus and Vibrio parahaemolyticus, drug-resistant bacteria, and plant pathogens (Patent Document 1). To 5, Non-Patent Document 1). However, compared with other food additives, its antibacterial activity is not sufficient, and it is necessary to reduce the amount of catechin used from the viewpoint of economy and practicality.

JP-A-2-276562 Japanese Patent Laid-Open No. 2-117608 JP-A-3-246227 JP-A-8-38133 JP 2000-328443 A FFI Reports, Technical Reports “Catechin” Saneigen FFI Corporation, website, http://www.saneigenffi.co.jp/foods/index.html, September 12, 2006

  The present invention relates to providing a food sterilization or storage method, and a sterilization or storage composition, which is highly safe and exhibits an excellent sterilization or storage action of the food.

  As a result of studying substances having a bactericidal or preservative effect on foodstuffs, the present inventors have surprisingly found that a combination of sodium chloride and catechins acts as a bactericidal or bacteriostatic against microorganisms. It was found that the amount of salt and salt used can be reduced.

  That is, this invention provides the sterilization or preservation | save method of the foodstuff characterized by applying catechins in presence of 2-30 mass% salt.

  Moreover, this invention provides the composition for disinfection or preservation | save of the foodstuff which contains salt and catechin by mass ratio 30: 0.001-2: 0.2.

  The present invention also provides a method for sterilizing or preserving foodstuffs, characterized by treating the foodstuffs using a composition containing salt and catechins in a mass ratio of 30: 0.001 to 2: 0.2. To do.

  The present invention uses catechins and salt, which are rich in food experience, have few side effects, and are highly safe. According to this, while reducing the amount of each used, the microbial growth of the food is effectively prevented. , Stable storage becomes possible.

Examples of the sodium chloride used in the present invention include sodium chloride or natural salt (derived from seawater or rock salt) that is acceptable in food, and the sodium chloride concentration is a sodium chloride concentration along with catechins in the food (surface and / or inside). The concentration at the time of contact is required to be 2 to 30% by mass, preferably 3 to 20% by mass, and more preferably 3 to 8% by mass.
Further, the amount of catechins used at this time is not particularly limited, but the concentration upon contact with the food is 0.001 to 0.5% by mass, preferably 0.005 to 0.3% by mass, and 01-0.2 mass% is more preferable.

  The catechins in the present invention are generic names for non-epimeric catechins such as catechin, catechin gallate, gallocatechin and gallocatechin gallate, and epimeric catechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. It is preferable to contain one or more of these. The catechins are preferably non-polymers.

  The catechins used in the present invention can generally be obtained by direct extraction from tea leaves or by concentrating or purifying the tea extract, but those derived from other raw materials, column purified products and chemicals It may be a synthetic product.

The tea leaf extraction can be performed by Camellia sp. sinensis, C.I. It can be performed by adding water, hot water, or, in some cases, an extraction aid to tea leaves made from tea leaves obtained from assamica or hybrids thereof. Moreover, you may use together the method of extracting in so-called non-oxidative atmosphere, ventilating inert gas, such as boiling deaeration and nitrogen gas, and removing dissolved oxygen.
The tea leaves produced are: (1) Green teas such as Sencha, Bancha, Gyokuro, Tencha, Kamarocha; (2) Iron kannon, color types, golden katsura, wushuiwa tea, etc. (3) Fermented teas such as Darjeeling, Uba, and Keyman called black tea are included.
Examples of the extraction aid include organic acids such as sodium ascorbate or organic acid salts thereof.

Concentration of the tea extract can be performed by concentrating the extract, and purification of the tea extract can be performed by purification using a solvent or a column. Various forms such as a solid, an aqueous solution, and a slurry are exemplified as the form of the concentrate or purified product of the tea extract.
For example, the tea extract (also referred to as tea catechin) is exemplified in detail in JP-A-59-219384, JP-A-4-20589, JP-A-5-260907, JP-A-5-306279, and the like. Can be prepared. Commercially available products can also be used, such as Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN “Teafranc”, Taiyo Kagaku Co., Ltd. “Sunphenon”, DSM Nutritional Products “Teavigo” ", Suntory Co., Ltd." Sun Oolong "and the like.

The catechins in the tea extract are present as non-polymers or polymers, and are dissolved in the liquid, or exist as solids adsorbed or contained in a suspension of fine tea powder. .
In addition, most of the catechins in tea leaves exist as epi-catechins, and these epi-catechins can be converted to non-epi-isomers that are stereoisomers by treatment with heat, acid, alkali, etc. Can do. Accordingly, when non-epimeric catechins are used, an extract from green tea, semi-fermented tea or fermented tea or a concentrate of tea extract is made into an aqueous solution, for example, 40 to 140 ° C., 0.1 It can be obtained by heat treatment for min to 120 hours. Moreover, you may use the concentrate of the tea extract with high non-epicatechin content. They may be used alone or in combination.

  In the treatment of foodstuffs using the salt and catechins of the present invention, the catechins are applied in a state where the surface and / or internal salt of the foodstuff is present at 2 to 30% by mass, or the catechins are added to the foodstuffs. You may make salt into 2-30 mass% in the state which exists. Moreover, you may add the composition containing salt and catechins to the surface and / or the inside of a foodstuff.

The said salt and catechin can be made into the composition for disinfection or preservation | save containing both these. Content of the salt in the said composition is 2-30 mass%, 3-20 mass% is preferable and 3-8 mass% is more preferable. Moreover, content of the catechin in the said composition is 0.001-0.5 mass%, 0.005-0.3 mass% is preferable, and 0.01-0.2 mass% is more preferable.
Moreover, 30: 0.001-2: 0.2 is preferable, as for the mass ratio of salt and catechins, 20: 0.005-3: 0.2 is more preferable, and 8: 0.01-3: 0. .1 is particularly preferred.

  In the composition, other components may be appropriately blended within a range that does not impair the effects of the present invention, and the form thereof is a solid such as powder or ice, a semi-solid such as a paste, a seasoning or the like It may be a liquid such as an immersion liquid. Other ingredients include antioxidants, fragrances, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, pH adjusters, quality stabilizers, polysaccharide increases A sticky agent etc. are mentioned.

The pH of the composition is preferably 4 to 10 and more preferably 5 to 9 when used for food.
Examples of the pH adjuster used for pH adjustment include organic acid salts such as acetic acid, citric acid, fumaric acid, malic acid, lactic acid, gluconic acid and tartaric acid, and inorganic salts such as phosphoric acid and carbonic acid. As the salt, there is no problem as long as it is a food-acceptable salt, and examples thereof include alkali metal salts such as sodium and potassium, and alkaline earth metals such as calcium and magnesium.

  Examples of the method for applying the salt and catechins of the present invention to food materials include spreading or coating on the surface of the food material, or dipping or pouring into the food material.

  The food material in the present invention may be any of livestock, fresh or marine seafood, vegetables, fruits, etc., as it is or as an unprocessed product obtained by cutting it, a processed product in which these are mixed, or a processed product that has been heat-treated in advance. But you can. Among these, the method of the present invention can be suitably applied to foods stored using salt in a state where halophilic bacteria and / or salt-tolerant bacteria grow, such as marine seafood, vegetables, and livestock meat.

As shown in the below-mentioned examples, since it exhibits excellent antibacterial activity against various bacteria that contaminate foodstuffs, microbial contamination of foodstuffs can be effectively prevented.
Examples of the bacteria that contaminate food, for example, Shigella spp (Shigella) Bacteria: Bacillus (Bacillus) Bacteria: Alicyclobacillus genus (Alicyclobacillus) Bacteria: Brucella (Brucella) Bacteria: Staphylococcus (Staphylococcus) bacteria : coliforms (Escherichia coli): Salmonella (Salmonella) bacteria: Vibrio (Vibrio) bacteria: Pseudomonas (Pseudomonas) bacteria: Clostridium (Clostridium) bacteria: spoilage bacteria and the like.

More specific examples of Shigella bacteria include S. dysenteria ( S. dysentery A subgroup), S. flexneri ( S. dysentery B subgroup), S. boydii ( S. dysentery C subgroup), S. dysenteria . sonnei (D. Shigella D subgroup) and the like.
More specifically, examples of Bacillus bacteria include B. cereus ( B. cereus ), B. subtilis ( B. subtilis ), and B. polymyxa .
More specifically, examples of Alicyclobacillus bacteria include Al . Acidoterrestris (formerly B. Acidoterrestris ).
More specifically, examples of Staphylococcus bacteria include S. aureus and S. pyogenes .
More specifically, Escherichia coli includes E. coli O157 and the like.
More specifically, Salmonella bacteria include S. typhi ( S. typhi), S. paratyphi A ( S. paratyphi A), S. paratyphi B ( S. paratyphi B), and S. Typhimurium ( S. typhimurium). S. Enteritidis (Gertonel) is included.
Specific examples of Vibrio bacteria include V. cholerae ( V. cholerae ), V. parahaemoloyicus ( V. parahaemoloyicus ), and the like.
More specifically, examples of Pseudomonas bacteria include P. aeruginosa .
The genus Clostridium (Clostridium) bacteria, and more specifically, C.Botulinum (botulinum), C. perfringens (Clostridium perfringens), C. difficile, C.sporogens and the like.
More specifically, examples of the degraded bacteria include Leuconostoc mesenteroides , Desulfotomaculum nigrificans , Enterococcus faecalis, and the like.

  Hereinafter, the present invention will be described in more detail with reference to examples.

Example 1: as an antimicrobial test test bacteria in Pseudomonas aeruginosa IFO13275, using Pseudomonas aeruginosa IFO13275. In TSB liquid medium (Tryptic Soy Broth, 1.7% casein digest, 0.3% soy enzyme digest, 0.25% dextrose, 0.5% sodium chloride, 0.25% dipotassium hydrogen phosphate, pH 7, Becton Dickinson) After shaking culture at 30 ° C. for 24 hours, the culture solution was diluted with sterilized water to prepare a bacterial solution adjusted to 10 ⁵ to 10 ⁶ CFU / mL.
As sodium chloride, sodium chloride (manufactured by Nacalai Tesque), which is a commercially available reagent, was used.
Add sodium chloride to 50% Luria Broth (LB) liquid medium (basal medium) to final concentrations of 0, 2, 4, 6 and 8% (W / V), each with high pressure or autoclave Sterilized to prepare 50% LB liquid medium supplemented with various concentrations of sodium chloride.
The composition of the LB liquid medium is 1% tryptone, 0.5% yeast extract, pH 6.5.

As catechins, POLYPHENON 70A (manufactured by Mitsui Norin Co., Ltd.) was used. The catechins are dissolved in pure water so as to be 1.0% (W / V), the pH is adjusted to 6.5, and 0.125, 0.25, 0.5 and 1. After dilution as 0% (W / V), the solution was sterilized by filtration (0.2 μm, manufactured by Kanto Chemical Co., Inc.) to prepare a catechin solution of each concentration.
1 mL of each concentration catechin solution was added to 9 mL of 50% LB liquid medium supplemented with each concentration of sodium chloride (Table 1). Then, 100 μL of the bacterial solution prepared to 10 ⁵ to 10 ⁶ CFU / mL was added (final cell count: 10 ³ to 10 ⁵ CFU / mL), and static culture was performed at 30 ° C. for 48 hours (sometimes vortexed). The number of viable bacteria after the culture was determined by a plate smearing method. When catechins were not added, a 10-fold dilution series of the culture solution was prepared with sterilized water, and 100 μL of each dilution solution was smeared on a TSA agar plate and incubated at 30 ° C. for 48 hours. The viable cell concentration was calculated from the number of colonies after culture.
TSA (Tryptic Soy Agar): 1.7% casein degradation product, 0.3% soybean enzyme degradation product, 0.25% dextrose, 0.5% sodium chloride, 1.5% agar, pH 7, Becton Dickinson).

With respect to Pseudomonas aeruginosa , 0.05% catechins alone showed little bactericidal action, but bactericidal action was observed in the presence of 4% sodium chloride and 0.0125% catechins.

Example 2: A H7 (VT1, VT2) Antibacterial Test The test bacteria in, E. coli O157:: E. coli O157 using H7 (VT1, VT2). The strain was cultured in a TSB liquid medium at 37 ° C. for 24 hours with shaking, and the same procedure was performed as in Example 1 except that a bacterial solution prepared to 10 ⁵ to 10 ⁶ CFU / mL was prepared. Time incubation was performed at 37 ° C. Catechins were diluted according to Example 1 and added to 50% LB medium (Table 2).

Although no bacteriostatic action was observed even with 0.1% catechins alone against E. coli O157: H7, strong bactericidal action was exhibited in the presence of 6% sodium chloride and 0.025% catechins.

Example 3: as an antimicrobial test test bacteria in Bacillus cereus JCM 2152, using Bacillus cereus JCM 2152. The same procedure as in Example 1 was performed except that the culture temperature was 37 ° C. Catechins were diluted according to Example 1 and added to the LB liquid medium (Table 3).

Bacillus cereus became bactericidal in the presence of 4% sodium chloride and 0.003125% catechins.

Example 4: as an antimicrobial test test bacteria in Staphylococcus aureus IFO 3060, using Staphylococcus aureus IFO 3060. This strain was cultured in a TSB liquid medium supplemented with 2% sodium chloride with shaking at 37 ° C. for 24 hours to produce a bacterial solution prepared to 10 ⁵ to 10 ⁶ CFU / mL, as in Example 1 above. However, the culture temperature was 37 ° C. Catechins were diluted according to Example 1 and added to the LB medium (Table 4).

Although bacteriostatic action was not observed even with 0.025% catechins alone against S. aureus , bactericidal action was observed in the presence of 6% sodium chloride and 0.0125% catechins.

Example 5: as an antimicrobial test test bacteria in Vibrio cholerae O1 FK, with Vibrio cholerae O1 FK. This strain was cultured in a TSB liquid medium supplemented with 2% sodium chloride with shaking at 37 ° C. for 24 hours to produce a bacterial solution prepared to 10 ⁵ to 10 ⁶ CFU / mL, as in Example 1 above. However, the culture temperature was 37 ° C. Catechins were diluted according to Example 1 and added to the LB medium (Table 5).

Bactericidal action was observed against V. cholerae in the presence of 6% sodium chloride and 0.003125% catechins.

Example 6: Light pickled storage test A commercially available Chinese cabbage was cut into a width of about 2 cm, and after stirring, about 30 g was taken as one set.
One set of cut Chinese cabbage was put in a stomacher bag containing 270 mL of test solutions (a) to (d), sealed with a sealer, and four pieces were prepared for each test solution. The test solution was not added as it was.
After sealing, it was stored in a refrigerator (5 ° C., dark place), each stomacher bag was opened every 0, 1, 3, and 7 days, and the viable cell count was measured by the following method. At this time, Chinese cabbage was used without washing with water, and the growth of attached microorganisms was measured.
Each test solution (pH 6.5): (a) deionized water, (b) 4% (W / V) sodium chloride, (c) 0.025% (W / V) catechins, (d) 4% (W / V) Salt + 0.025% (W / V) catechins.
As sodium chloride, sodium chloride (manufactured by Nacalai Tesque), which is a commercially available reagent, was used.
As catechins, POLYPHENON 70A (manufactured by Mitsui Norin Co., Ltd.) was used.

As a method for measuring the number of viable bacteria, the cut Chinese cabbage was taken out from the stomacher bag and drained with light sterilization for 30 seconds. Dried cut Chinese cabbage was put in another stomacher bag, and sterilized water of 9 times the weight of Chinese cabbage was added and sealed. Treat the bag with a stomacher (organo) for 30 seconds, collect 1 mL of the solution, dilute with phosphate buffered saline (PBS, pH 7.2), and then add a standard agar medium (composition: 0.25% yeast extract, 0.5% tryptone, 0.1% glucose, 1.5% agar, pH 7.1, manufactured by Eiken Chemical Co., Ltd.). The applied standard agar medium was cultured at 25 ° C. for 48 hours, and then the number of viable bacteria was measured by colony count.
The results are shown in Table 6.

  When preserved in cabbage, the growth of bacteria is observed with 4% salt or 0.025% catechins alone as the storage days are extended, but the original bacteria can be obtained by using 4% salt and 0.025% catechins in combination. It was found that the number could be reduced and the growth of bacteria attached to Chinese cabbage could be suppressed.

  As shown in the above Examples, it is recognized that the bactericidal or bacteriostatic action of catechins against various bacteria including food poisoning bacteria is increased by combining 2 to 6% by mass sodium chloride and catechins, and sodium chloride and catechins Each use amount can be reduced.

Claims (9)

Pseudomonas aeruginosa , E. coli , Bacillus cereus , Staphylococcus aureus and contaminating foodstuffs, characterized by applying 0.005-0.1% by weight catechins in the presence of 3-6% by weight salt A method for bactericidal or bacteriostatic of one or more bacteria selected from Vibrio cholerae . A catechin of 0.025 to 0.1% by mass is applied in the presence of 4 to 6% by mass of sodium chloride, and the target of sterilization or bacteriostasis is one or more selected from Pseudomonas aeruginosa and Staphylococcus aureus A method for bactericidal or bacteriostatic bacteria that contaminate the food material according to 1. The sterilized or bacteriostatic target is E. coli by applying 0.05 to 0.1% by mass of catechins in the presence of 4 to 6% by mass of sodium chloride, and contaminates the foodstuff according to claim 1. Bacteria sterilization or bacteriostatic method. Containing 3 to 6% by weight of salt and 0.005 to 0.1% by weight of catechins as active ingredients, contaminating foodstuffs, selected from Pseudomonas aeruginosa , E. coli , Bacillus cereus , Staphylococcus aureus and Vibrio cholerae A composition for bactericidal or bacteriostatic of one or more bacteria. It contains 4 to 6% by mass of sodium chloride and 0.025 to 0.1% by mass of catechins as active ingredients, and the target of sterilization or bacteriostasis is one or more selected from Pseudomonas aeruginosa and Staphylococcus aureus 4. A composition for sterilizing or bacteriostatic of bacteria that contaminates the foodstuff according to 4. It contains 4 to 6% by mass of sodium chloride and 0.05 to 0.1% by mass of catechins as active ingredients, and the target of sterilization or bacteriostasis is E. coli , which contaminates the foodstuff according to claim 4. A composition for sterilization or bacteriostasis of bacteria. 1 type selected from Pseudomonas aeruginosa , E. coli , Bacillus cereus , Staphylococcus aureus and Vibrio cholerae that contaminate foodstuffs by combining 3-6 mass% salt and 0.005-0.1 mass% catechins A method for increasing the bactericidal or bacteriostatic action of catechins against the above bacteria. 8. One or more bacteria selected from Pseudomonas aeruginosa and Staphylococcus aureus that contaminate foodstuffs by combining 4-6 wt% salt and 0.025-0.1 wt% catechins A method for increasing the bactericidal or bacteriostatic action of catechins. The bactericidal or bacteriostatic action of catechins according to claim 7 against E. coli , which contaminates foodstuffs by combining 4 to 6% by weight sodium chloride and 0.05 to 0.1% by weight catechins Method.