JP2013179933A - Storage duration improver for food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a storage duration improver exhibiting a sufficient food keeping effect without influencing smell and taste, having high safety and causing no decrease in consumer interest by newly providing material derived from a natural product and usable as the storage duration improver.SOLUTION: A storage duration improver for food contains a substance derived from Angelica keiskei. The storage duration improver for food is a formulation containing the substance derived from Angelica keiskei, and a supplementary component. The supplementary component is preferably at least one selected from a group consisting of organic acid, salt thereof, amino acid, alcohol, fatty acid ester and a saccharide. The storage duration improver for food is preferably added to at least one selected from a group consisting of cooked rice, sandwiches, ready-prepared food, noodles, confectionery, beverages, soup, pickled vegetables, processed meat products, processed marine products, processed farm products and seasonings.

Description

  The present invention relates to a food shelf life improving agent. More specifically, the present invention relates to a food shelf life improving agent comprising a tomato leaf-derived substance.

  Conventionally, preservatives of chemically synthesized products that are recognized as preservatives for foods, such as benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, sodium dehydroacetate, ethyl parahydroxybenzoate, butyl paraoxybenzoate, propionic acid, etc. However, there is a problem that all have food standards and cannot be used for all foods. Moreover, the addition amount is also determined by each food, and there is a problem that an amount sufficient to exert a sufficient effect cannot be added. Furthermore, the Food Sanitation Law stipulates that “preservatives” and use names should be entered when approved as a preservative, but consumers avoid products labeled “preservatives”. Due to the tendency, it was difficult to use. On the other hand, in the case of a “longevity improver” that is not approved as a preservative, it is not necessary to describe the application name.

  In addition, natural products-derived preservatives and shelf-life improvers include ε-polylysine, white protein extract, chitosan, mustard extract, and the like, but there is a problem that a sufficient shelf-life effect cannot be expected. In addition, even if it is derived from natural products, when it is approved as a preservative, it must be clearly stated that it is difficult to use because it is the same as a chemically synthesized product in that the application name must be specified. It was.

  Furthermore, recently, amino acid such as glycine, organic acid such as sodium acetate (sodium acetate) and salts thereof have been used as natural product-derived shelf life improvers. When used in a large amount, there is a problem in that it has an unfavorable effect on smell, flavor, and the like.

  On the other hand, polyphenols derived from tomato leaves have anti-metabolic syndrome effects such as suppression of fat accumulation and promotion of fat burning; antibacterial action against Helicobacter pylori; carcinogenesis suppression action; antioxidant action, etc. It has been known.

  In addition, it is known to use a tomato leaf-derived substance as an antibacterial agent against Helicobacter pylori and heat-resistant acidophilic bacteria (see Patent Documents 1 and 2). Furthermore, it has been reported that some of the polyphenols derived from tomorrow have an antibacterial action against specific bacteria under experimental conditions (see Non-Patent Document 1).

JP-A-2005-232102 JP 2006-028068 A

Foods Food Ingredients J. Jpn., No.178, p52-60 (1998).

  However, sufficient studies have not been made on the use of tomorrow leaf-derived substances as food shelf-life improving agents.

  Therefore, the object of the present invention is to provide a new material derived from a natural product that can be used as a shelf life improving agent, exhibit a sufficient food shelf life effect, does not affect odor and taste, is highly safe, and It is to provide a shelf life improving agent that does not lower the consumer's willingness to purchase.

  Thus, as a result of intensive studies by the present inventors to solve the above-mentioned problems, it was found that the tomato leaf-derived substance can exert a shelf life improving effect, and the present invention has been completed.

That is, the present invention
The present invention provides a food shelf life improving agent characterized by containing a tomato leaf-derived substance.

The food shelf life improving agent is a preparation containing a tomato leaf-derived substance and an auxiliary component,
The auxiliary component is preferably at least one selected from the group consisting of organic acids and salts thereof, amino acids, alcohols, fatty acid esters, and saccharides.

  The food shelf life improver is a group consisting of cooked rice, sandwiches, side dishes, noodles, confectionery, beverages, soups, pickles, processed livestock products, processed fishery products, processed agricultural products, and seasonings. It is preferable to add to at least one selected.

  In addition, the present invention provides a method for improving the shelf life of a food, characterized by adding the food shelf life improving agent to the food.

  Furthermore, this invention provides the foodstuff characterized by adding the said shelf life improver of the said foodstuff.

  The food shelf-life improving agent of the present invention can exhibit a sufficient food shelf-life effect, does not affect odor and taste, and is excellent in safety. In addition, the image of healthy food has permeated tomorrow leaves, and it has the effect of improving rather than reducing consumers' willingness to purchase.

The food shelf life improving agent of the present invention is not particularly limited as long as it contains a substance derived from tomorrow.
In the following, the shelf life improving agent for foods of the present invention may be simply referred to as “life retention improving agent”.

  The toasted leaf-derived substance is not particularly limited, but may be any material that has been subjected to some processing on the toasted leaf of the raw material, for example, juice, extract, ground product, dry powder, crushed product, crushed product Etc., but juice juice and the like are preferable.

  The squeezed liquid can be prepared by a known plant squeezing method. The obtained juice can be used as it is or sterilized by heat sterilization, filtration, mixing, stirring, etc., and used as it is, and can be solidified by a known means such as freeze-drying (freeze drying) or spray drying. Can also be used. From the viewpoint of high concentration of the active ingredient and excellent long-term storage stability, a solidified product is preferable, and a freeze-dried product is more preferable. On the other hand, from the viewpoint of excellent dispersibility in water, heat resistance, and acid resistance, it is preferable to use the juice as it is.

  An extract can be prepared through the process of performing extraction operation using an extraction solvent with respect to a plant body or what gave it some process. A known means can be used for the extraction operation.

  The ground product refers to a product obtained by grinding down a plant body. For example, the ground product can be prepared by grinding down with various automatic grinders, manual work, or the like.

  The dry powder can be prepared by, for example, a method of pulverizing the plant body after drying, freezing or freeze-drying, a method of spray-drying or freeze-drying the juice, and the like.

  The pulverized product and crushed product can be prepared by, for example, a method of cutting a plant body, a method of pulverizing or crushing after drying, and the like. In general, a large particle size is referred to as a crushed material, and a small particle size is referred to as a pulverized material.

  The food shelf life improving agent of the present invention may be composed of only a material derived from tomorrow or may be any preparation containing the material derived from tomorrow and an auxiliary component, but an appropriate amount is used. From the viewpoint of facilitating the preparation, a preparation containing the tomato leaf-derived substance and an auxiliary component is preferable. The dosage form of the preparation is not particularly limited, and may be either a solid preparation or a liquid preparation.

  As said auxiliary component, it can select suitably and use in the range which does not impair the shelf life improvement effect of the said tomorrow leaf origin substance. Such auxiliary components are not particularly limited, and examples thereof include organic acids and salts thereof, amino acids, alcohols, fatty acid esters such as glycerin fatty acid esters, saccharides such as dextrins, and the like. From the viewpoint of promoting, organic acids and salts thereof, glycine, ethanol, glycerin fatty acid esters, dextrins and the like are preferable.

  Although it does not restrict | limit especially as said organic acid and its salts, For example, DL-malic acid, an acetic acid, a citric acid, lactic acid, a fumaric acid, adipic acid, glucono delta lactone, etc. and these salts are mentioned.

  The amino acid is not particularly limited, and examples thereof include glycine and alanine.

  Although it does not restrict | limit especially as said alcohol, For example, ethanol etc. are mentioned.

  The fatty acid esters are not particularly limited, and examples thereof include glycerin fatty acid esters and sucrose fatty acid esters.

Although it does not restrict | limit especially as said saccharides, For example, oligosaccharide, lactose, glucose etc. are mentioned, Preferably oligosaccharide etc. are mentioned.
The oligosaccharide refers to a saccharide in which 2 to 10 monosaccharides are bound and is not particularly limited, and examples thereof include dextrins.
Although it does not restrict | limit especially as said dextrin, For example, dextrin, cyclodextrin (branch cyclodextrin etc.), etc. are mentioned.

  Two or more auxiliary components may be used in combination. From the viewpoint of further enhancing the shelf life improvement effect, it is preferable to combine at least two or more selected from the group consisting of organic acids and salts thereof, amino acids, alcohols, fatty acid esters, and saccharides among the auxiliary components. It is more preferable to combine at least three selected from the group.

  When the organic acid and its salt are used as the auxiliary component, the content of the organic acid and its salt in the shelf life improving agent is not particularly limited, but the shelf life improving effect, effectiveness as an excipient, pH adjustment From the viewpoint, for example, it is 5 to 99% by weight, preferably 20 to 70% by weight, and more preferably 40 to 50% by weight with respect to the total amount of the shelf life improving agent.

  In the case of using an amino acid as the auxiliary component, the content of the amino acid in the shelf life improver is not particularly limited, but from the viewpoint of shelf life improvement effect, effectiveness as an excipient, and pH adjustment, for example, shelf life improver It is 10-90 weight% with respect to the whole quantity, Preferably it is 30-70 weight%, More preferably, it is 40-60 weight%.

  When alcohol is used as the auxiliary component, the content of the alcohol in the shelf life improver is not particularly limited, but from the viewpoint of the shelf life improvement effect, for example, 20 to 90 with respect to the total amount of the shelf life improver. % By weight, preferably 30 to 70% by weight, more preferably 40 to 50% by weight.

  When fatty acid esters are used as the auxiliary component, the content of the fatty acid esters in the shelf life improver is not particularly limited, but from the viewpoint of the shelf life improvement effect and the emulsifying action, for example, relative to the total amount of the shelf life improver 5 to 90% by weight, preferably 10 to 70% by weight, and more preferably 20 to 40% by weight.

  When saccharides are used as the auxiliary component, the content of saccharides in the shelf life improver is not particularly limited, but from the viewpoint of shelf life improvement effect and effectiveness as an excipient, for example, the total amount of shelf life improver is increased. On the other hand, it is 0.3-20 weight%, Preferably it is 0.5-15 weight%, More preferably, it is 0.6-10 weight%.

  When at least amino acids, and organic acids and salts thereof are used as the auxiliary component, the contents of amino acids and organic acids and salts thereof in the shelf life improver are not particularly limited, From the viewpoint of effectiveness as a dosage form and pH adjustment, for example, it is 10 to 99% by weight, preferably 30 to 99% by weight, more preferably 50 to 99% by weight, based on the total amount of the shelf life improver. It is.

  When at least amino acids, saccharides, and organic acids and salts thereof are used as the auxiliary components, the contents of amino acids, saccharides, and organic acids and salts thereof in the shelf life improver are not particularly limited. From the viewpoint of improving effect, effectiveness as an excipient, and pH adjustment, for example, it is 10 to 99.8% by weight, preferably 30 to 99.8% by weight, based on the total amount of the shelf life improving agent, More preferably, it is 50 to 99.8% by weight.

  The solid preparation is obtained by, for example, molding a composition comprising a tomato leaf-derived substance and the auxiliary component by a known method such as drying, granulation, compression, molding, and performing a treatment such as coating as necessary. Can be formulated. As the auxiliary component contained in the solid preparation, organic acids and salts thereof, glycine, glycerin fatty acid esters, dextrins and the like are preferable. Although it does not restrict | limit especially as a shape of a solid formulation, For example, shapes, such as a powder form, a granular form, a tablet, are mentioned.

  For example, a liquid preparation is prepared by emulsifying a composition containing a tomato leaf-derived substance and the auxiliary component with an emulsifier such as glycerin fatty acid ester, or diluting with a liquid diluting component such as alcohols, acetic acid, lactic acid or water. Can be manufactured. Examples of the auxiliary component contained in the liquid preparation include fatty acid esters, alcohols, acetic acid, lactic acid, water, etc., preferably fatty acid esters and alcohols, and glycerin fatty acid esters and ethanol. Is more preferable.

  The content of the tofu-derived substance in the shelf life improving agent can be appropriately selected according to the form of the preparation. In the case of a solid preparation, it may be composed of only the toasted leaf-derived substance, but from the viewpoint of making it easy to use an appropriate amount, the content of the toasted leaf-derived substance is, for example, 0. It is 1 to 30% by weight, preferably 0.1 to 10% by weight, and more preferably 0.1 to 1.0% by weight.

  In the case of a liquid preparation, the content of the tofu-derived substance in the shelf life improver is, for example, 0.1 to 30% by weight, preferably 0.1 to 10% by weight, based on the total amount of the shelf life improver. More preferably, it is 0.1 to 1.0% by weight.

  The amount of shelf-life enhancer added to food is not particularly limited, as it may be adjusted as appropriate to obtain the desired storage effect and flavor because the effect on storage effect and flavor obtained for each food differs. From the viewpoint of the balance between the effect and the influence on the flavor, 0.05 to 3.0 parts by weight, preferably about 0.05 to 1.0 parts by weight may be added to 100 parts by weight of the food.

  The same applies to the amount of the toasted leaf-derived substance added to the food in the shelf life improver, and there is no particular limitation, but the amount of tofu-derived substance is 0.001 to 0.01 parts by weight, preferably 100 parts by weight of the food. The shelf life improver may be added so as to be about 0.001 to 0.003 parts by weight.

  The method for adding the shelf life improver is not particularly limited. For example, it can be added by directly contacting foodstuffs or foods. For processed foods, any food during or after the production process can be added. You may make it contact. Examples of the addition method include a method of adding a shelf life improver of a solid formulation to a food or food, a shelf life improver solution obtained by dissolving a shelf life improver of a solid formulation in a solvent, or a treatment liquid comprising a liquid formulation of a shelf life improver. Or the method of making food contact, etc. are mentioned.

  The food to which the shelf life improving agent of the present invention is added is not particularly limited. For example, cooked rice, sandwiches, prepared dishes, noodles, confectionery, beverages, soups, pickles, processed livestock products, processed fishery products. , Processed agricultural products, seasonings and the like. The shelf life improver of the present invention is particularly effective for foods in which the use of preservatives is severely restricted, and specifically includes cooked rice, side dishes, noodles, confectionery, pickles and the like. Of these, cooked rice and side dishes are preferred.

  Although it does not restrict | limit especially as said cooked rice, For example, a bento (rice cooked rice), a rice ball, a sushi, a chimaki etc. are mentioned.

  The sandwiches are not particularly limited, and examples thereof include egg sand and ham sand.

  Although it does not restrict | limit especially as said side dishes, For example, a salad, a baked egg, fried food, a seasoning, fried from a chicken, boiled food, a dumpling etc. are mentioned.

  The noodles are not particularly limited, and examples include raw noodles, boiled noodles, spaghetti, udon, soba, Chinese soba, macaroni and the like.

  Although it does not restrict | limit especially as said confectionery, For example, a Japanese confectionery, a Western confectionery, etc. are mentioned.

  Although it does not restrict | limit especially as said drinks, For example, juice, a soft drink, tea, a lactic acid bacteria drink, etc. are mentioned.

  Although it does not restrict | limit especially as said soups, For example, corn soup, shark fin soup, etc. are mentioned.

  Although it does not restrict | limit especially as said pickles, For example, an old pickle, a shallow pickle, a pickled pickle, a kimchi, a raccoon, an umeboshi, a ginger pickle etc. are mentioned.

  The livestock product is not particularly limited, and examples thereof include ham, sausage, cheese, yogurt, egg, and steamed tea.

  Although it does not restrict | limit especially as said marine products, For example, a hampen, a cocoon, a bamboo ring, salted fish, dried fish etc. are mentioned.

  Although it does not restrict | limit especially as said agricultural processed product, For example, soybean products, such as miso and tofu, bread, rice cake, a bun, the dumpling skin;

  The seasonings are not particularly limited, and examples include sauces, soy sauce, noodle soup, sauces, and dressings.

  In addition, the shelf life improver of the present invention is particularly used from the viewpoint that it is preferably used for foods with low storage stability for the purpose of suppressing decay and deterioration in a short period of several days or hours. It is preferably used for food with a short deadline.

  Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples.

[Example 1]
The materials shown below were mixed in the following composition and cooked with a commercially available rice cooker to obtain cooked rice.
Unwashed rice 300g (2 go)
Ingredients (burdock, carrot) 70g
Lightly fried half Chicken fillet 90g
30ml soy sauce
360 mL water

3 g (about 0.35%) of the following “Ashita leaf extract preparation” (powder) was added to and mixed with the total amount of the cooked rice. Next, this cooked rice was placed in a thermostatic bath at 25 ° C., and the number of general viable bacteria (pieces / g) was measured every 24 hours. As the tomato leaf extract powder, a squeezed liquid of a tomato leaf stalk was solidified by freeze drying (freeze drying) to obtain a powder.
"Ashita leaf extract" (component weight%)
Glycine 50.0%
Sodium acetate (anhydrous) 30.0%
Glucono delta lactone 19.0%
Cyclodextrin 0.7%
Tomorrow extract powder 0.3%

[Comparative Example 1]
The same procedure as in Example 1 was carried out except that the following “control formulation” was used except that only the toasted leaf extract powder was removed from the “morning leaf extract formulation” used in Example 1. (Pieces / g) was measured, and the results were entered in Table 1.
"Control formulation" (component weight%)
Glycine 50.0%
Sodium acetate (anhydrous) 30.0%
Glucono delta lactone 19.0%
Cyclodextrin 0.7%

[Comparative Example 2]
The same procedure as in Example 1 was carried out except that neither “Ashita leaf extract formulation” nor “control formulation” was added, and the number of viable bacteria (cells / g) was measured in the same manner. Filled in.

[Example 2]
The following ingredients were mixed in the following composition to obtain a potato salad. The potatoes are boiled and ground with potatoes, and the cucumbers are sliced and salted in advance.
Potato 320g
50g cucumber
50g mayonnaise

  To the total amount of the potato salad, 2.1 g (about 0.5%) of the “Ashita leaf extract preparation” was added, and the mixture was placed in a plastic bag and thoroughly mixed for 1 minute. Next, this potato salad was placed in a thermostatic bath at 25 ° C., and the number of viable bacteria (cells / g) was measured every 24 hours. The results were entered in Table 2.

[Comparative Example 3]
The same procedure as in Example 2 was performed except that the “control preparation” was used. The number of viable bacteria (cells / g) was measured in the same manner, and the results were entered in Table 2.

[Comparative Example 4]
The same procedure as in Example 2 was carried out except that neither “Ashita leaf extract formulation” nor “control formulation” was added, and the number of viable bacteria (cells / g) was measured in the same manner. Filled in.

  As is apparent from the comparison of the results of Example 1 with the results of Comparative Example 2, it was shown that the addition of “Ashita Leaf Extract” dramatically suppressed the growth of bacteria in cooked rice. Further, as apparent from comparing the result of Example 1 with the result of Comparative Example 1 using the “control preparation”, the effect of improving the shelf life of “Ashita leaf extract preparation” It was shown to be due to the extract powder. In Example 2, as in Example 1, it was shown that the growth of bacteria in the potato salad was suppressed, and the effect of improving the shelf life was due to the tomato leaf extract powder, which is a tomato leaf-derived substance.

  According to the food shelf life improving agent of the present invention, it is possible to exert a sufficient food shelf life effect, does not affect the odor and taste, is excellent in safety, and can further increase the consumer's willingness to purchase. In particular, as a shelf life improver for foods such as cooked rice, sandwiches, prepared dishes, noodles, confectionery, beverages, soups, pickles, processed livestock products, processed fishery products, processed agricultural products, and seasonings Useful.

Claims (5)

  A food shelf-life improving agent characterized by containing a substance derived from tomorrow leaves. The shelf life improver of the food is a preparation comprising a tomato leaf-derived substance and an auxiliary component,
The food shelf life improving agent according to claim 1, wherein the auxiliary component is at least one selected from the group consisting of organic acids and salts thereof, amino acids, alcohols, fatty acid esters, and sugars.   At least one selected from the group consisting of cooked rice, sandwiches, side dishes, noodles, confectionery, beverages, soups, pickles, processed livestock products, processed fishery products, processed agricultural products, and seasonings The food shelf life improving agent according to claim 1 or 2, which is added.   A method for improving the shelf life of a food, comprising adding the food shelf life improving agent according to any one of claims 1 to 3 to the food.   A food product comprising the food shelf life improving agent according to any one of claims 1 to 3.