JP2013153670A - Antibacterial composition for cooked rice - Google Patents
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
Description
本発明は、米飯用抗菌組成物に関する。 The present invention relates to an antibacterial composition for cooked rice.
米飯の保存には、一般的に、醸造酢または有機酸もしくはその塩が用いられ、あるいはこれらが併用される。しかし、これらは、米飯の中でも醤油を使用した味飯（炊き込みご飯）などで問題になる酵母には効果が弱い。この解決策として、これらをε−ポリリシンやチアミンラウリル硫酸塩（ビタミンＢ１）などと併用する方法があるが、保存料としての表示義務があるε−ポリリシンや特有の匂いのあるチアミンラウリル硫酸塩は、敬遠される傾向にある。 For the preservation of cooked rice, brewed vinegar, organic acid or a salt thereof is generally used, or these are used in combination. However, these are less effective for yeast, which is a problem with cooked rice using soy sauce. As a solution to this, there is a method of using these together with ε-polylysine, thiamine lauryl sulfate (vitamin B 1 ), etc., but ε-polylysine which has a duty to display as a preservative and thiamine lauryl sulfate with a specific smell Tend to be shunned.
本発明は、醸造酢または有機酸もしくはその塩あるいはこれらの組み合わせを含有する米飯用抗菌組成物であって、特に酵母に対する抗菌効果に優れた米飯用抗菌組成物を提供することを目的とする。 An object of the present invention is to provide an antibacterial composition for cooked rice containing brewed vinegar, an organic acid or a salt thereof, or a combination thereof, and particularly an antibacterial composition for cooked rice having an excellent antibacterial effect on yeast.
本発明者らは、上記課題を解決するために鋭意検討を重ねた結果、小豆抽出物を醸造酢または有機酸もしくはその塩あるいはこれらの組み合わせと併用することによって、特に酵母に対する抗菌効果に優れた米飯用抗菌組成物を提供できることを見出し、本発明を完成させた。 As a result of intensive studies to solve the above-mentioned problems, the present inventors were particularly excellent in antibacterial effect on yeast by using the red bean extract in combination with brewed vinegar, an organic acid or a salt thereof, or a combination thereof. It discovered that the antibacterial composition for cooked rice could be provided, and completed this invention.
本発明は、米飯用抗菌組成物を提供し、該組成物は、小豆抽出物および食品保存料を含有する。 The present invention provides an antibacterial composition for cooked rice, the composition containing an adzuki bean extract and a food preservative.
１つの実施態様では、上記食品保存料は、醸造酢および有機酸もしくはその塩からなる群より選択される少なくとも１種である。 In one embodiment, the food preservative is at least one selected from the group consisting of brewed vinegar and organic acids or salts thereof.
１つの実施態様では、上記有機酸もしくはその塩は、酢酸、酢酸ナトリウム、クエン酸ナトリウムおよび乳酸からなる群より選択される少なくとも１種である。 In one embodiment, the organic acid or a salt thereof is at least one selected from the group consisting of acetic acid, sodium acetate, sodium citrate and lactic acid.
１つの実施態様では、上記食品保存料と上記小豆抽出物中の小豆ポリフェノールとは、質量比で１：０．００１３〜１：０．００３の比率で含有される。 In one embodiment, the food preservative and the red bean polyphenol in the red bean extract are contained in a mass ratio of 1: 0.0013 to 1: 0.003.
本発明はまた、上記抗菌組成物を含有する食品を提供する。 The present invention also provides a food containing the antibacterial composition.
本発明によれば、醸造酢または有機酸もしくはその塩あるいはこれらの組み合わせを含有する米飯用抗菌組成物であって、特に酵母に対する抗菌効果に優れた米飯用抗菌組成物を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, it is the antibacterial composition for cooked rice containing brewing vinegar, organic acid or its salt, or these combination, Comprising: The antibacterial composition for cooked rice excellent in the antibacterial effect with respect to yeast can be provided.
本発明の米飯用抗菌組成物に含有される小豆抽出物としては、小豆（Vigna angularis）の抽出物である限り、特に限定されない。抽出溶剤としては、特に限定されず、例えば、水、熱水、エタノール、アルカリ溶液が挙げられる。好ましくは、熱水である。抽出方法としては、特に限定されず、例えば、小豆１に対して溶剤１〜２０、好ましくは１〜１０とを混合し、混合液を８０〜１０５℃、好ましくは９０〜１００℃に加熱し、２〜１０分間、好ましくは３〜５分間抽出する。小豆抽出物として、得られた抽出液をそのまま用いてもよいし、濃縮して用いてもよいし、乾燥させて得られる固形物を用いてもよい。乾燥方法としては、特に限定されず、例えば、スプレー乾燥法、凍結乾燥法が挙げられる。この小豆抽出物は、主成分として小豆ポリフェノールを含有する。 The red bean extract contained in the antibacterial composition for cooked rice of the present invention is not particularly limited as long as it is an extract of red bean (Vigna angularis). It does not specifically limit as an extraction solvent, For example, water, hot water, ethanol, and an alkaline solution are mentioned. Preferably, it is hot water. It does not specifically limit as an extraction method, For example, solvent 1-20 with respect to red beans 1, Preferably 1-10 are mixed, a liquid mixture is heated to 80-105 degreeC, Preferably it is 90-100 degreeC, Extract for 2 to 10 minutes, preferably 3 to 5 minutes. As the red bean extract, the obtained extract may be used as it is, may be used after being concentrated, or may be a solid obtained by drying. The drying method is not particularly limited, and examples thereof include a spray drying method and a freeze drying method. This red bean extract contains red bean polyphenol as a main component.
本発明の米飯用抗菌組成物に、小豆抽出物とともに含まれる食品保存料としては、醸造酢、有機酸もしくはその塩が挙げられる。これらの食品保存料は、１種類のみを用いてもよく、２種類以上併用してもよい。有機酸もしくはその塩としては、酢酸、酢酸ナトリウム、乳酸が挙げられる。これらの有機酸もしくはその塩は、１種類のみを用いてもよく、２種類以上併用してもよい。 Examples of food preservatives contained in the antibacterial composition for cooked rice of the present invention together with the red bean extract include brewed vinegar, organic acids or salts thereof. These food preservatives may be used alone or in combination of two or more. Examples of organic acids or salts thereof include acetic acid, sodium acetate, and lactic acid. These organic acids or salts thereof may be used alone or in combination of two or more.
本発明の米飯用抗菌組成物に含有される食品保存料と小豆抽出物中の小豆ポリフェノールとの比率は、特に限定されないが、好ましくは、質量比で１：０．００１３〜１：０．００３、より好ましくは１：０．００１３〜１：０．００２である。 The ratio of the food preservative contained in the antibacterial composition for cooked rice of the present invention and the red bean polyphenol in the red bean extract is not particularly limited, but is preferably 1: 0.0013 to 1: 0.003 by mass ratio. More preferably, it is 1: 0.0013 to 1: 0.002.
本発明の米飯用抗菌組成物は、粉末あるいは液体の形状であり得る。 The antibacterial composition for cooked rice of the present invention may be in the form of powder or liquid.
本発明の米飯用抗菌組成物は、食品に添加され得る。食品としては、特に限定されないが、好ましくは米飯である。食品に添加する方法としては、特に限定されず、例えば、食品と米飯用抗菌組成物とを直接混ぜ合わせるだけでもよいし、食品を、米飯用抗菌組成物を含有させた調味液とともに調理してもよい。または、米飯用抗菌組成物を食品表面に塗布もしくは噴霧してもよい。あるいは、本発明の米飯用抗菌組成物に含有される小豆抽出物と食品保存料とを別々に食品に添加してもよい。 The antibacterial composition for cooked rice of the present invention can be added to food. Although it does not specifically limit as a foodstuff, Preferably it is cooked rice. The method of adding to food is not particularly limited. For example, the food and the antibacterial composition for cooked rice may be mixed directly, or the food is cooked with a seasoning liquid containing the antibacterial composition for cooked rice. Also good. Alternatively, the antibacterial composition for cooked rice may be applied or sprayed on the food surface. Alternatively, the red bean extract and the food preservative contained in the antibacterial composition for cooked rice of the present invention may be added to food separately.
抗菌組成剤は、食品、特に米飯に、小豆抽出物中の小豆ポリフェノールが食品１００質量部に対して０．００３質量部以下、好ましくは０．００２５質量部以下、より好ましくは０．００２質量部以下となるように添加される。小豆抽出物中の小豆ポリフェノールを、０．００２質量部を超えて添加すると白飯の色調に影響を与え、０．００３質量部を超えて添加すると味付米飯の色調に影響を与える。また、食品保存料との相乗効果を発揮するためには、小豆抽出物中の小豆ポリフェノールが０．００１３質量部以上含まれることが好ましい。 The antibacterial composition is a food, particularly cooked rice, and the red bean polyphenol in the red bean extract is 0.003 parts by mass or less, preferably 0.0025 parts by mass or less, more preferably 0.002 parts by mass with respect to 100 parts by mass of the food. It is added so that it becomes the following. Addition of the red bean polyphenol in the red bean extract over 0.002 parts by mass affects the color tone of white rice, and addition over 0.003 parts by mass affects the color tone of seasoned rice. Moreover, in order to exhibit a synergistic effect with a food preservative, it is preferable that the red bean polyphenol in the red bean extract is contained in an amount of 0.0013 parts by mass or more.
抗菌組成剤を食品に添加した場合、食品中の食品保存料の好ましい量は、食品１００質量部に対して、例えば、酢酸は０．０５〜０．１５質量部；酢酸ナトリウムは０．０５〜０．５質量部；乳酸は０．０５〜０．５質量部；クエン酸ナトリウムは０．０５〜０．２質量部である。 When the antibacterial composition is added to the food, the preferred amount of the food preservative in the food is, for example, 0.05 to 0.15 parts by mass of acetic acid; 0.5 parts by mass; 0.05 to 0.5 parts by mass of lactic acid; 0.05 to 0.2 parts by mass of sodium citrate.
小豆抽出物および食品保存料を含む本発明の米飯用抗菌組成物は、抗菌作用を発揮し、食品中の微生物、特に酵母の増殖を抑制するため、食品の保存性を向上させることができる。 The antibacterial composition for cooked rice of the present invention containing the red bean extract and the food preservative exhibits antibacterial action and suppresses the growth of microorganisms, particularly yeast, in the food, and thus can improve the preservability of food.
以下、実施例により本発明を詳細に説明するが、本発明が実施例に限定されないことはいうまでもない。 EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, it cannot be overemphasized that this invention is not limited to an Example.
（実施例１：味付米飯の酵母抑制効果）
（小豆抽出物の調製）
小豆抽出物として、「あずきの素」（登録商標；コスモ食品株式会社）を用いた。これは１００ｇあたり小豆ポリフェノール１６ｇを含有する（フォーリン・デニス（Ｆｏｌｉｎ・Ｄｅｎｉｓ）法により確認）。
(Example 1: Yeast suppression effect of seasoned rice)
(Preparation of red bean extract)
As a red bean extract, “Azuki nomoto” (registered trademark; Cosmo Foods Co., Ltd.) was used. This contains 16 g of red bean polyphenol per 100 g (confirmed by the Folin Denis method).
（米飯の酵母生育抑制試験）
以下の表１〜４に記載の試験区１〜１８の処方により、生米１００質量部、水１４０質量部および醤油１０質量部を合わせたもの（試験区１：コントロール）、あるいはコントロールにさらに米飯用食品保存料１（酢酸６質量％、酢酸ナトリウム１８質量％、乳酸１０質量％および精製水６６質量％）または米飯用食品保存料２（醸造酢（酸度１０）９０質量％およびクエン酸ナトリウム１０質量％）を添加したものを炊飯釜に仕込み、一部の試験区では炊飯釜内の加水に小豆抽出物を上乗せ添加し、家庭用電気炊飯器にて加熱した。次いで、炊き上がった米飯を冷却後、シャーレに移し、各シャーレの米飯表面に１０２個／ｇに調整した酵母（Candida albicansまたはHansenula anomala）をコンラージ棒で塗布し、シャーレを２０℃または２５℃の恒温器にて維持し、酵母の生育状況を目視観察した。結果を表１〜４に示す。
(Yeast growth inhibition test of cooked rice)
The combination of 100 parts by mass of raw rice, 140 parts by mass of water and 10 parts by mass of soy sauce according to the prescriptions in test groups 1 to 18 shown in Tables 1 to 4 below (test group 1: control), Food preservative 1 (acetic acid 6 mass%, sodium acetate 18 mass%, lactic acid 10 mass% and purified water 66 mass%) or cooked rice food preservative 2 (brewed vinegar (acidity 10) 90 mass% and sodium citrate 10 (Mass%) was added to a rice cooker, and in some test areas, the red bean extract was added to the water in the rice cooker and heated with an electric rice cooker for home use. Then, after cooling the cook rose rice was placed on a petri dish, yeast was adjusted to 10 2 / g to rice surface of each Petri dish (Candida albicans or Hansenula anomala) was coated with Conradi stick, a petri dish 20 ° C. or 25 ° C. The temperature of the yeast was maintained, and the growth of yeast was visually observed. The results are shown in Tables 1-4.
（実施例２：味付米飯の細菌抑制効果）
各シャーレの米飯表面に１０２個／ｇに調整した酵母（Candida albicansまたはHansenula anomala）をコンラージ棒で塗布し、シャーレを２０℃または２５℃の恒温器にて維持したことに代えて、各シャーレの米飯に枯草菌（Bacillus subtillis）または乳酸菌（Leuconostoc mesenteroides）を１０２個／ｇとなるように植菌し、シャーレを２５℃の恒温器にて維持したこと、および目視観察に代えて標準寒天培地（枯草菌）またはＢＣＰ培地（乳酸菌）を用いて生菌数を計測したこと以外は実施例１と同様に実験を行った。結果を表５および６に示す。
(Example 2: Bacteria suppression effect of seasoned rice)
Yeast (Candida albicans or Hansenula anomala) adjusted to 10 2 / g to rice surface of each dish was coated with Conradi stick, instead of maintaining the petri dish at 20 ° C. or 25 ° C. the incubator, the dish Bacillus subtilis boiled rice (Bacillus subtillis) or lactic acid bacteria (Leuconostoc mesenteroides) was inoculated so as to be 10 2 / g, it was maintained petri dish at 25 ° C. in a thermostat, and a standard agar instead of visual observation The experiment was performed in the same manner as in Example 1 except that the viable cell count was measured using a medium (Bacillus subtilis) or a BCP medium (lactic acid bacterium). The results are shown in Tables 5 and 6.
（実施例３：白飯の細菌抑制効果）
醤油１０質量部を合わせなかったこと、および米飯用食品保存料１または米飯用食品保存料２を１質量部添加した代わりに０．６質量部添加したこと以外は実施例２と同様に実験を行った。結果を表７および８に示す。
(Example 3: Bacteria suppression effect of white rice)
The experiment was conducted in the same manner as in Example 2 except that 10 parts by mass of soy sauce was not combined and that 1 part by mass of food preservative 1 for cooked rice or 1 part of food preservative 2 for cooked rice was added. went. The results are shown in Tables 7 and 8.
表１〜８より明らかなように、生米１００質量部に対し、米飯用食品保存料０．６質量部以上と小豆抽出物中の小豆ポリフェノール０．００１３質量部以上とを併用すると、酵母および細菌の生育が抑制された。 As is clear from Tables 1 to 8, when 100 parts by mass of raw rice is used in combination with 0.6 parts by mass or more of the food preservative for cooked rice and 0.0013 parts by mass or more of the azuki polyphenol in the azuki bean extract, Bacterial growth was suppressed.
本発明によれば、醸造酢または有機酸もしくはその塩あるいはこれらの組み合わせを含有する米飯用抗菌組成物であって、特に酵母に対する抗菌効果に優れた米飯用抗菌組成物を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, it is the antibacterial composition for cooked rice containing brewing vinegar, organic acid or its salt, or these combination, Comprising: The antibacterial composition for cooked rice excellent in the antibacterial effect with respect to yeast can be provided.
Claims (5)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020031617A (en) * | 2018-08-31 | 2020-03-05 | 株式会社バイオロジカ | Rice modifier and application thereof |
| JP7494427B2 (en) | 2020-03-16 | 2024-06-04 | 奥野製薬工業株式会社 | Antibacterial composition for food and beverages |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020031617A (en) * | 2018-08-31 | 2020-03-05 | 株式会社バイオロジカ | Rice modifier and application thereof |
| JP7411198B2 (en) | 2018-08-31 | 2024-01-11 | 株式会社バイオロジカ | Cooked rice modifier and its use |
| JP7494427B2 (en) | 2020-03-16 | 2024-06-04 | 奥野製薬工業株式会社 | Antibacterial composition for food and beverages |
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