JP2019140974A - Shelf life improver for food product, and shelf-life improved food product - Google Patents

Abstract

To provide a shelf life improver for a food product capable of showing antibacterial activity to wide-range bacteria containing both hetero lactic acid bacterium and homo lactic acid bacterium even in a low concentration; and to provide a shelf-life improved food product.SOLUTION: A shelf life improver for a food product contains glycerine fatty acid ester and a material derived from Angelica keiskei. The material derived from Angelica keiskei contains chalcone acid, and contains, as auxiliary components, one or two or more kinds of combinations selected from acetic acid, sodium acetate, adipic acid, tetrasodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate and glycine.SELECTED DRAWING: None

Description

  The present invention relates to a food life improvement agent and a food life improvement food.

  To improve the preservability of processed foods, wash materials to remove bacteria, cook to kill bacteria, prevent secondary contamination after heating, use vacuum packaging and oxygen scavenger, It is necessary to operate a physical technique that does not increase the number of bacteria when stored at low temperatures. However, the above operations are difficult for non-heated food, food that cannot be heated strongly, simple packaged food, and food that is difficult to distribute at low temperature. In addition, recent low salification and low saccharification have made it difficult to preserve food. Because certain quality assurance is required for processed foods, it is difficult to ensure storage stability only through the operation of physical techniques, and it is necessary to use in combination with chemical means to add preservatives, shelf life improvers, etc. become. Increasing the preservability of food not only prevents food poisoning, but also leads to effective use of resources. If the expiry date and expiration date can be set longer, sales opportunities increase and food loss can be prevented. It is clear that effective use of preservatives and shelf-life enhancers will reduce food waste loss.

  However, as a social trend, including major convenience stores, the movement to avoid the use of preservatives in foods has become mainstream. A shelf life improver is an additive used for foods with low shelf life for the purpose of suppressing decay or deterioration in a short period of time such as several hours or days. It can be used for a wide range of foods. On the other hand, the shelf-life improver requires a larger amount than preservatives, and the ingredients themselves have a taste and smell, so they tend to affect the flavor of the food and have a limited pH at which an antibacterial effect can be obtained. However, it is adsorbed on oils and fats, proteins, starches, etc., so that the effect is not fully exhibited. For this reason, many shelf life improvers select the type and conditions of food for actual use.

  In particular, lactic acid bacteria are bacteria that are resistant to acids that can grow even at pH 4.0 or lower, and thus are difficult to control by lowering the pH, and organic acids and sorbic acid are also difficult to work with. Antibacterial substances that are particularly effective in combating lactic acid bacteria include chitosan, hop extract, and thiamine lauryl sulfate. However, chitosan does not dissolve unless it has a low pH. Hop extract is not suitable for processed foods with high protein content because it adsorbs to protein. Thiamine lauryl sulfate is not suitable for processed foods because it has a unique flavor and taste and adsorbs to proteins. There are more problems.

  As food longevity improving agents that solve these problems, those containing tomorrow-derived substances have been disclosed (see Patent Document 1). Moreover, the antibacterial composition containing tomorrow leaf extract and vitamin B1 is disclosed (refer patent document 2).

JP 2013-179933 A JP 2014-15398 A

However, the food shelf life improving agent described in Patent Document 1 has a problem in that when added at a concentration exhibiting an antibacterial effect, a unique bitterness and color are produced by the tomorrow leaf-derived substance. In particular, it was difficult to use at a concentration effective for antibacterial activity of both heterolactic and homolactic bacteria. In Patent Document 1, glycerin fatty acid esters are listed as auxiliary components for further enhancing the shelf life improvement effect. However, when glycerin fatty acid esters are added, antibacterial activity can be reduced even if the concentration of the tomorrow leaf-derived substance is lowered. It has not been confirmed to show an effect.
The antibacterial composition described in Patent Document 2 has a problem that it is necessary to use vitamin B1.

  The present invention has been made paying attention to such problems, and provides a food-use shelf-life improver and a shelf-life improving food exhibiting antibacterial activity against a wide range of bacteria including both heterolactic and homolactic bacteria even at low concentrations. The purpose is to do.

The food shelf life improving agent according to the present invention includes glycerin fatty acid ester and chalcone acid.
Another food shelf life improving agent according to the present invention is characterized by containing a glycerin fatty acid ester and a substance derived from tomorrow.
As the tomorrow leaf-derived substance, an extract is preferable, but it may be a dry powder, a juice, a crushed material, or the like.
The glycerin fatty acid ester is preferably contained in the range of 0.1 to 90% by mass, and the tomorrow leaf extract is preferably contained in the range of 0.0003 to 10% by mass. The glycerin fatty acid ester is preferably a fatty acid having 10, 12, or 14 carbon atoms.

  The food shelf life improving agent according to the present invention comprises, as an auxiliary component, one or a combination of two or more selected from acetic acid, sodium acetate, adipic acid, tetrasodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate and glycine. It is preferable to include. In particular, sodium acetate, glycine, adipic acid and glucono delta lactone are preferably included.

The shelf life improving food according to the present invention is characterized by containing the aforementioned food shelf life improving agent.
The shelf-life improving food may be processed livestock products, processed fishery products, processed agricultural products, beverages, or any other food. The shelf life improving food according to the present invention is suitable for processed meat foods.
Another food for improving shelf life according to the present invention is characterized in that it contains 15 to 2000 ppm of glycerin fatty acid ester having 8 to 14 carbon atoms of fatty acid and 0.2 to 2.6 ppm of chalcone acid.
Another food for improving shelf life according to the present invention is characterized by containing 15 to 2000 ppm of glycerin fatty acid ester of 12 carbon atoms of fatty acid and 0.3 to 1.2 ppm of chalcone acid.
Yet another food for improving shelf life according to the present invention is characterized in that it contains 1000 to 2000 ppm of glycerin fatty acid ester of 14 carbon atoms of fatty acid and 0.9 to 1.2 ppm of chalcone acid.

The food shelf life improving agent according to the present invention exhibits antibacterial activity against a wide range of bacteria including both heterolactic and homolactic bacteria even at low concentrations.
The food shelf life improving agent according to the present invention can suppress the growth of homo-type lactobacilli and hetero-type lactobacilli. The food shelf life improving agent according to the present invention can suppress the growth of homotype lactobacilli and heterotype lactobacilli even in foods with a high protein content such as processed meat products and processed fishery products. Moreover, the food shelf life improving agent according to the present invention can also suppress the growth of Escherichia coli, Staphylococcus, Bacillus subtilis, lactic acid bacteria, and yeast.

  ADVANTAGE OF THE INVENTION According to this invention, even if it is a low density | concentration, the food life improvement agent which shows antibacterial activity to a wide range of bacteria containing both a heterolactic acid bacterium and a homolactic acid bacterium, and a food for improving a shelf life can be provided.

The embodiments of the present invention will be described below based on various tests.
The food shelf life improving agent of the embodiment of the present invention includes glycerin fatty acid ester and tomorrow leaf extract. The tomorrow leaf extract contains chalcone acid. The shelf life improving food according to the embodiment of the present invention includes a food shelf life improving agent.

  In the following, various tests were conducted on the food shelf life improver of the present invention in order to examine the effective constitution and the effect thereof. Hereinafter, “%” in this specification means “mass%”.

First, antibacterial activity against a wide range of bacteria was investigated for commonly used organic acid compounds, inorganic salts, amino acids, thiamine lauryl sulfate, lysozyme, and the like.
As a test method, various target drugs were added to a standard agar medium at a predetermined concentration. The pH of the medium was adjusted to a predetermined pH using hydrochloric acid or trisodium phosphate. For the adjustment of various strains, the test strain was stored in a broth medium from a stock strain and precultured at 37 ° C. for 24 hours. The bacterial solution was diluted with physiological saline and ingested by one platinum loop. Various drugs include organic acids such as malic acid, succinic acid, acetic acid, adipic acid, phytic acid, lactic acid, fumaric acid, and their salts, and various inorganic substances such as tetrasodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, etc. As salts and amino acids, glycine, thiamine lauryl sulfate, and lysozyme were used. As the target strain, Escherichia coli, staphylococci, Bacillus subtilis, lactic acid bacteria, yeast, and mold were used.

As a result, among organic acids, acetic acid, sodium acetate and adipic acid showed antibacterial effects against various bacteria in a wide range of concentrations. In particular, the effect was remarkable in the region where the pH was 5.5.
Among inorganic salts, tetrasodium pyrophosphate, sodium hexametaphosphate, and sodium tripolyphosphate were effective at pH in the acidic region and pH in the neutral region. Regarding thiamine lauryl sulfate, effects were recognized in the acidic region and neutral region in the range of 0,10 to 0.30% against bacteria other than E. coli. Lysozyme was effective against Bacillus subtilis and Micrococcus in the range of 0.01 to 0.30% in the acidic region and neutral region.

[Test Example 1]
(Antimicrobial effect of emulsifier and polyphenol against lactic acid bacteria)
In the case of lactic acid bacteria, effects on Leuconostoc-mesenteroides, which is a homotypic bacilli, and Lactobacillus-fermentum, which is a heterococcal bacterium, were confirmed. Furthermore, the effect of the glycerin fatty acid ester (hereinafter abbreviated as “emulsifier”) having a carbon number of fatty acid in the range of C8 to C12 was confirmed in the range of 0 to 1000 ppm. As chalcone acid, tomorrow leaf extract (“Tomorrow leaf polyphenol CHALSAP-P8” (containing 8% tomorrow leaf chalcone), manufactured by Nippon Biological and Scientific Research Co., Ltd.) was used. The amount of chalcone acid was determined from the content in the tomorrow leaf extract.
The use concentration of the emulsifier and chalcone acid and the effect on lactic acid bacteria are shown in Tables 1-3.

  As a result, it was confirmed that glycerin fatty acid ester of capric acid (C10) and glycerin fatty acid ester of lauric acid (C12) are effective in the range of 100 to 1000 ppm for the emulsifier, and chalconic acid is effective in the range of 10 to 100 ppm. I confirmed that there was.

[Test Example 2]
(About the optimal concentration of antibacterial effect of chalcone acid against lactic acid bacteria)
The effect of the optimal concentration of chalcone acid on lactic acid bacteria was examined.
As a test method, a PGY medium was prepared, and an emulsifier (C12) was added to a concentration of 5 ppm, 10 ppm, and 30 ppm. 10 ml of the above PGY medium was dispensed into a test tube and sterilized with an autoclave.

One platinum loop of Leuconostoc-mesenteroides (bacilli) and Lactobacillus-fermentum (cocci) was ingested into the sterilized culture solution and cultured at 37 ° C. for 48 hours. After culturing, the turbidity of the culture solution was measured at 610 nm. The antibacterial effect was confirmed by the difference in turbidity from the first.
The judgment method was defined as “no bacteriostatic effect” when the numerical value was increased by about 0.05 from the first occurrence, and “bacteriostatic effect” when the value was suppressed to 0.05 or less.
The results are shown in Table 4.

  As shown in Table 4, it was found that Lactobacillus-fermentum, a heterococcal lactic acid bacterium, had an antibacterial effect when chalconic acid was 3.0 ppm or more. In Leuconostoc-mesenteroides, which is a homotypic gonococcus, it was confirmed that calconic acid was effective at 2.5 ppm or more.

[Test Example 3]
(About the synergistic effect of emulsifier and chalcone acid)
The synergistic effect of emulsifier (C12), emulsifier (C14) and chalcone acid on lactic acid bacteria was examined.
As a test method, a PGY medium was prepared, 10 ml of the above PGY medium was dispensed into a test tube, and sterilized by an autoclave. In the emulsifier having 12 carbon atoms of the fatty acid, the synergistic effect was examined in the range of 10 ppm and 15 ppm of the emulsifier and in the range of 0 to 1.2 ppm of chalcone acid at the concentration equal to or less than each minimum growth inhibitory concentration. In the emulsifier having 14 carbon atoms of fatty acid, the synergistic effect is investigated when the emulsifier is in the range of 500 to 1000 ppm and 1000 to 2000 ppm and in the range of 0 to 1.2 ppm of chalcone acid and the concentration is less than each minimum growth inhibitory concentration. It was.

One platinum ear of each of Leuconostoc-mesenteroides (bacilli) and Lactobacillus-fermentum (cocci) was ingested into the sterilized culture solution, and cultured at 37 ° C. for 48 hours. After incubation, the medium was measured for turbidity at 610 nm. The antibacterial effect of the food-use shelf-life improver was confirmed by the difference in turbidity from the first.
The judgment method was defined as “no bacteriostatic effect” when the numerical value was increased by about 0.05 from the first occurrence, and “bacteriostatic effect” when the numerical value was suppressed to 0.05 or less.
The results are shown in Tables 5 and 6.

  As shown in Tables 5 and 6, even in the concentration of the emulsifier and the concentration of chalcone acid that did not show the effect in Test Examples 1 and 2, the synergistic effect of the antibacterial effect against lactic acid bacteria was achieved at a low concentration by combining the emulsifier and chalcone acid. Admitted.

[Test Example 4]
(Combination of food shelf life improver)
As described above, since the antibacterial effect of the emulsifier and chalcone acid against lactic acid bacteria was confirmed, the formulation of a food shelf life improving agent effective against a wide range of bacteria was examined. That is, the synergistic effect of organic acids, phosphates, glycine, lysozyme, etc. was examined. As a result, it was confirmed that these substances, emulsifier, and chalcone acid have a synergistic antibacterial effect.

  Therefore, sodium acetate 69.8 parts, glycine 5 parts, adipic acid 13 parts, glucono delta lactone 3 parts, emulsifier (C12) 2 parts, tomorrow leaf extract (containing 8% chalcone acid), dextrin 7 A food-use shelf-life improver containing 0.000 parts was prepared and examined for antibacterial activity. As target strains, Escherichia coli, Staphylococcus, Bacillus subtilis, Lactobacillus, Lactococcus, and yeast were used.

In the test method, the test bacteria were ingested from a preservation medium into a broth medium and cultured at 37 ° C. for 24 hours. Yeast was ingested in PDA medium and cultured at 25 degrees 48 hours. The cultured broth was diluted and adjusted to 10 ⁵ cells / ml. 2.3 g of standard agar medium and 87.7 g of deionized water were mixed and adjusted. In the case of yeast, it was prepared using 3.9 g of potato dextrose agar medium and 86.1 g of deionized water. Further, a prescribed amount of food shelf life improver was dissolved in 10 ml of sterilized water. The prepared culture medium and food shelf life improver solution were mixed and dispensed into a petri dish.
Bacterial fluid was smeared on the medium, and bacteria were cultured at 37 ° C. for 48 hours, and yeast were cultured at 25 ° C. for 5 days. The presence or absence of antibacterial activity was determined by the presence or absence of bacterial growth. The results are shown in Table 7.

  As shown in Table 7, the food shelf life improver of this test example is 0.4% or more for Escherichia coli, 0.8% or more for Staphylococcus, 0.2% or more for Bacillus subtilis, and lactobacilli. Has an antibacterial effect at 0.6% or more, lactic acid cocci at 0.6% or more, and yeast at 0.2% or more, and was confirmed to be effective against a wide range of bacteria.

  From these results, it can be seen that the food shelf life enhancer according to the embodiment of the present invention exhibits antibacterial activity against a wide range of bacteria by adding organic acids and glycine to the emulsifier and chalcone acid. In the conventional food shelf life improving agent, lactic acid bacteria are adsorbed on protein, so that an effective antibacterial effect cannot be obtained in processed meat foods and processed fish foods. The improver can solve the problem. The food shelf life improving agent according to the embodiment of the present invention can be used for noodles, cooked rice and the like.

[Meat sausage]
An emulsifier and chalcone acid were kneaded in predetermined concentrations in the meat sausage, and the preservation effect was confirmed. The ingredients are 100 parts pork, 2.5 parts salt, 5 parts sugar, 10 parts protein material, 50 parts water, and 40 to 520 ppm of emulsifier (C12) based on meat as the test zone, and 0.2 of chalcone acid. After adding in the range of -2.6 ppm and crushing, it was filled in a casing, heated at 80 ° C. for 20 minutes, and commercialized. Table 8 shows the amounts of emulsifier and chalcone acid added.

  The produced livestock meat sausage was sliced, put into a sterile petri dish, stored under conditions of 25 ° C., and the storage state of the sausage was visually evaluated. Evaluation criteria are "-" for those with no abnormalities, "±" for suspicious ones, "+" for those with slight abnormalities, "++" for those with abnormalities, and those with obvious abnormalities. “+++”, the whole thing that is corrupt is indicated by “++++”, and was evaluated in five stages. The results are shown in Table 9.

  As shown in Table 9, the meat sausage was confirmed to have a shelf life improvement effect by adding an emulsifier and chalcone acid in a small concentration. It was confirmed that the antibacterial effect of spoilage bacteria was increased by increasing the addition amount.

[Meat ham]
The preservation test of the meat ham which added the food life improvement agent was done.
Sodium acetate 69.8 parts, glycine 5 parts, adipic acid 13 parts, glucono delta lactone 3 parts, emulsifier (C12) 2 parts, tomorrow extract (containing 8% chalcone acid), dextrin 7.00 The shelf life improver for foods with a part was prepared. 100 parts of pork, 3 parts of salt, 2 parts of polymerized phosphate, 20 parts of protein material, 9 parts of sugar, 1 part of seasoning, 0.03 part of sodium nitrite, 0.7 part of sodium ascorbate, 44 parts of water As a raw material, an added zone and a non-added zone of a food shelf life improver were prepared. In the added section, 0.8 parts of food shelf life improver was added. After crushing these raw materials and heating at 80 ° C. for 40 minutes, livestock ham was prepared.
In the storage test, the prepared ham was sliced, placed in a sterile petri dish, and stored at 10 ° C. In order to confirm the growth of bacteria, the number of general viable bacteria was examined on a standard agar medium, and the number of lactic acid bacteria on a BCP medium was examined by a spiral plating method. The results are shown in Table 10.

  As shown in Table 10, by adding a food shelf-life improving agent, the growth of both the number of general viable bacteria and the number of lactic acid bacteria was suppressed, and the number of days of shelf life could be extended for 6 days.

[Fish sausage]
A fish sausage preservation test was conducted using a food shelf life improver having the same composition as in Example 2. 100 parts of surimi surimi, 3 parts of salt, 5 parts of sugar, 1 part of glutamic acid Na, 10 parts of starch, 60 parts of water, 0 to 1.2 parts of food shelf life improver and crushed, heated at 85 ° C. for 20 minutes, A fish sausage was created. (1) that the food life improvement agent is not added, (2) that 0.6 parts are added, and (3) that 1.2 parts are added. Each fish sausage was sliced, placed in a sterile petri dish, stored at 10 ° C., and examined for the number of viable bacteria on a standard agar medium and the number of lactic acid bacteria on a BCP medium by a spiral plating method. The results are shown in Table 11.

表１１に示すように、食品用日持向上剤添加区で、魚肉ソーセージ中の細菌の増殖抑制効果が見られ、１０℃で１９日の日持ち向上が可能であった。

As shown in Table 11, the effect of suppressing the growth of bacteria in fish sausage was observed in the food-life preservation agent-added section, and the shelf-life improvement was possible at 10 ° C. for 19 days.

[Barako]
Using a food shelf life improver having the same composition as in Example 2, a storage test was conducted on barako ingesting lactic acid bacteria. The food day lifting improving agent 0.8 parts Barako 100 parts loosened added, the Leuconostoc-mesenteroides bacterial suspension of a Bacillus homotypic adjusted to about ¹⁰³ cells / ml ingested Barako to prepare a sample. Table 12 shows the contents of the sample.

In the preservation test, daily changes in bacterial growth were examined by storage at 10 ° C. using SPC medium for general bacteria and BCP medium for lactic acid bacteria. The results are shown in Table 13.

As shown in Table 13, by adding a food shelf life improver, the number of general viable bacteria and the number of lactic acid bacteria was clearly suppressed, and the shelf life could be extended for 5 days.

Claims (7)

  A food shelf life improving agent comprising glycerin fatty acid ester and chalcone acid.   A food shelf life improving agent comprising a glycerin fatty acid ester and a substance derived from tomorrow.   The auxiliary component includes one or a combination of two or more selected from acetic acid, sodium acetate, adipic acid, tetrasodium pyrophosphate, sodium hexametaphosphate, sodium tripolyphosphate, and glycine. Food shelf life improver.   A shelf life improving food comprising the food shelf life improving agent according to claim 1, 2 or 3.   A food for improving shelf life characterized by containing 15 to 2000 ppm of glycerin fatty acid ester of 8 to 14 carbon atoms of fatty acid and 0.2 to 2.6 ppm of chalcone acid.   A food for improving shelf life characterized by containing 15 to 2000 ppm of glycerin fatty acid ester of 12 carbon atoms of fatty acid and 0.3 to 1.2 ppm of chalcone acid. A food for improving shelf life characterized by containing 1000 ppm to 2000 ppm of glycerin fatty acid ester of 14 carbon atoms of fatty acid and 0.9 ppm to 1.2 ppm of chalcone acid.