JP2582008B2 - Food preservatives - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a food preservative.

[0002]

2. Description of the Related Art Antibacterial substances contained in spices such as pepper have been studied a lot, but antibacterial properties have been reported so far. All relate to components extracted from pepper using an organic solvent. It has been reported that organic solvent extracted components from spices such as peppers have excellent antibacterial properties, but among these extracted components, those having antibacterial activity have been found to be spice components.

However, when such spice components are added to foods as antibacterial agents, the taste and aroma of the spices are added to the foods, impairing the original taste and aroma color of the foods. However, there is a serious problem in using the extracted component as a food preservative while having excellent antibacterial properties.

[0004] The present inventors have conducted intensive studies in view of the above points, and as a result, have found that the water-soluble fraction extracted from the pepper fruit with an aqueous solvent contains an antibacterial substance other than spice components. Further, they found that the substance having an antibacterial activity contained in the water-soluble fraction of pepper was a protein, and as a result of further intensive studies, the present invention was completed.

[0005]

Means for Solving the Problems] That food preservative of the present invention, from the fruit of capsicum, and extracted with an aqueous solvent, water
The active ingredient is a water-soluble fraction containing a soluble protein and no spice components . In particular, the water-soluble fraction preferably contains 2% by weight or more of a water-soluble protein as a dry matter. In addition, the water-soluble fraction of the pepper, glycine,
Sodium acetate, lysozyme, licorice extract antimicrobial substances, lower fatty acid esters, glucono delta-lactone, sugar esters, vitamin B ₁ ester, the polymerization phosphate, upcoming selected from the group consisting of protamine, polylysine, ascorbic acid and its salts 1 Species or a combination of two or more species may be used.

[0006] Pepper (scientific name: Capsicum annuum L. and Capsium frutescens L.) as a raw material of the food preservative of the present invention.
Is a plant belonging to the Solanaceae family and is known as a fruit vegetable. Pepper is said to be native to South America and is widely grown from tropical to temperate zones. Generally, peppers are red pepper, chili pepper, hawk's claw, yafusu , sweet pepper
There are many varieties and shapes known as pups, paprika, etc., and varieties have been improved. There are various types such as those without pungency and those with strong pungency, but any variety can be used in the present invention.

A water-soluble preservative of the present invention ,
The water-soluble fraction of chili pepper containing a lipoprotein and no spice components is obtained by extracting the pepper fruit with an aqueous solvent.
As the aqueous solvent, water, alcohols such as methanol, ethanol, propanol and butanol, acetone and the like can be used, and these can be used in combination. The water-soluble fraction is usually used after drying and powdering. Further, the content can be increased by means such as salting out and isoelectric point precipitation.

The composition and content ratio of the components in the water-soluble fraction are as follows:
Although it differs depending on the difference in raw materials, the difference in the aqueous solvent used for extraction, etc., when water is used as the aqueous solvent, the dried product usually contains 0.5 to 5% by weight of protein. It is thought that the antibacterial substance contained in the water-soluble fraction of pepper, which is an active ingredient of the food preservative of the present invention, will be mainly a water-soluble protein. The content of the water-soluble protein contained in the water-soluble fraction of the pepper differs depending on the extraction method and the like even when the same raw material is used.
It is preferred that the content be at least 10% by weight. The presence of the protein in the water-soluble fraction can be confirmed by an ultraviolet absorption spectrum, a ninhydrin method, or the like, and the content can be determined by a Kjeldahl method, a Lowry method, or the like.

The water-soluble fraction of the pepper has a strong antibacterial activity against bacteria such as yeast and mold, and this antibacterial activity is not affected by pH and is stable to heat. ,
Has excellent antibacterial properties against other bacteria, glycine, sodium acetate, lysozyme, licorice extract antibacterial substance, lower fatty acid ester, glucono delta lactone, sugar ester, vitamin B ₁ ester, polymerized phosphate, protamine, polylysine, When used in combination with one or more of ascorbic acid and salts thereof, the preservation effect of the food is further improved, so that it is preferable.

The above-mentioned glycine, sodium acetate, glucono delta lactone, ascorbic acid and salts thereof may be of a grade that can be added to foods. As lysozyme, those commercially available for foods can be used.

As the licorice extract antibacterial substance, a substance extracted from licorice with aromatic hydrocarbon, acetone, ethanol or the like as described in Japanese Patent Application No. 60-17298 previously proposed by the present applicant. Can be used. Although the substance of this licorice extract antibacterial substance is unknown at present, it is considered to be a substance completely different from glycyrrhizin used as a so-called sweetener.

As the lower fatty acid ester, for example, an ester of glycerin with caproic acid, caprylic acid, lauric acid or the like can be used. Any sugar ester can be used as long as it is permitted as a food additive. Examples of the vitamin B ₁ ester include vitamin B ₁ sulfates such as lauryl sulfate and cetyl sulfate. Further, polylysine can be separated and collected from a culture obtained by culturing a polylysine-producing bacterium belonging to the genus Streptomyces.

The amount of the water-soluble pepper to be added to the food is 0.0005 to 10% by weight, preferably 0.005 to 5% by weight. The amount of the substance used in combination with the water-soluble fraction of the pepper may be within a range that does not affect the flavor, taste, color, etc. of the food. Usually, 0.001 to 20000 parts by weight, preferably 0.1 to 1 part by weight of the water-soluble fraction of pepper.
005 to 500 parts by weight.

The food preservatives of the present invention include foods such as cereals, vegetables, fruits, seaweeds and other prepared foods (such as boiled soybeans), pickles (such as pickled pickles, old pickles), and the like. Fish paste products such as kamaboko, chikuwa, hampan, fish meat ham, fishery delicacies, sausage, vienna sausage, bacon, hamburger, meatball products such as meatballs, tofu, soy milk and beverages such as canned coffee.

There is no limitation on the method of adding the preservative of the present invention. When the water-soluble fraction of pepper is used in combination with other antibacterial agents, these may be added together or separately. When the food preservative of the present invention is used as an aqueous solution, the food may be sprayed or immersed in the aqueous solution. The addition time of the preservative of the present invention is not particularly limited, and may be performed in any step of the food production process.For example, in the case of a processed food, generally, an aqueous solution is sprayed or packaged before packaging after heat molding. It is added by a dipping method. In order to more effectively exhibit the preservative effect of the food of the present invention, it is preferable to heat the food after adding the preservative of the present invention. The heating temperature may be lower than or equal to the normal heating temperature for cooking and sterilization, but it is preferable to heat the internal temperature to 50 ° C. or higher.

[0016]

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

Example 1 Water-soluble fraction of pepper (water-soluble protein content 2% by weight)
100 ppm, 300 ppm, 500 ppm, 700 ppm
, 1000 ppm tryptic soy agar medium (pH =
6.0) and inoculated with 4 kinds of bacteria as test bacteria,
After culturing for 2 hours, the presence or absence of growth of the bacteria was observed. Table 1 shows the results
Shown in

[0018]

[Table 1]

The types of bacteria and the evaluation criteria used in the tests shown in Table 1 are as follows. Kinds of bacteria Bacteria A: Sacchromyces cerevisiae Bacteria B: Hansenula anomala Bacteria C: Pichia membranaefaciens Bacteria D: Penicillium decumbens Evaluation criteria +: Growth of bacteria is observed. -: No bacterial growth was observed.

Example 2 2.5 kg of Alaska pollack frozen surimi, 75 g of salt, 50 mirin
g, 25 g of sodium glutamate, 25 g of sugar, 175 g of potato starch and 1 kg of ice water were added with a preservative having the composition shown in Table 2 (the ratio of each component of the additive to the basic composition is shown in Table 2). The ratio of each component in Table 2 is% by weight.) After crushing for 30 minutes, a vinylidene chloride film (4 to 5 mm in folded diameter) was filled with about 100 g, and 90 After heating in hot water of 30 ° C. for 30 minutes and cooling with running water for 30 minutes, a kamaboko obtained in the same manner as a kamaboko without a preservative added was used as a storage test specimen. In the preservation test, 10 casings per casing were stored in a thermostat at 25 ° C. per test section, and the preservability was visually observed to determine the preservative effect. 0 point: no change. 0.5 point: appearance of an extremely small spot 1 point: one colony-like spot or one partial swelling, water separation slightly cloudy 2 points: Two or more colony-like spots or two or more partial swelling, water separation turbidity. 3: Many colony-like spots or many small partial expansions. 4 points: partial expansion or partial softening. 5 points: The whole is softened and expanded. The number of days until the evaluation reached one point was determined for each of the ten test specimens, and the average was taken as the effective storage days. Table 3 shows the results. As a result of the sensory test, there was no difference in taste, color, odor, etc. in the test group to which the preservative of the present invention was added compared to the control group to which the control product was added. I couldn't.

[0021]

[Table 2]

[0022]

[Table 3]

Example 3 A preservative having the composition shown in Table 2 was added to a basic composition containing 500 g of strong flour, 60 ml of water and 5 g of starch, and the mixture was thoroughly mixed. Boiled in boiling water for 4 minutes and cooled with water. After draining, it was stored in a polyethylene bag and sealed, and 10 bags per test section were stored in a thermostat at 25 ° C. to observe changes in appearance. 0 point: no change. 1 point: Discoloration, softening, net, and mold occurred in one place. 2 points: Discoloration, softening, neto, and mold are generated in two places or deterioration in one place is spread. 3 points: Discoloration, softening, neto, and mold spread to half of the whole. 4 points: Discoloration, softening, neto, and mold spread to 3/4 of the whole. 5 points: Discoloration, softening, neto, and mold spread throughout. The number of days until each test scored 1 point for each of the 10 test specimens was determined, and the average was taken as the effective storage days. Table 4 shows the results.

[0024]

[Table 4]

Example 4 A preservative as shown in Table 2 was added to a basic composition comprising 1000 g of minced meat, 300 g of onion, 10 g of salt, 60 g of flour, and 50 g of water, mixed well, molded, and steamed for 25 minutes. Cool. Thereafter, 10 specimens per test plot were stored at 25 ° C. to observe changes in appearance, and the number of effective storage days was determined based on the same criteria as in Example 1. The results are shown in Table 5. In addition, the test group to which the preservative of the present invention was added had a taste,
No difference was observed in color, odor, form, etc., and no adverse effect on quality due to the addition was observed.

[0026]

[Table 5]

Example 5 Egg yolk 160 g, milk 1440 g, sugar 38 g, flour 6.
5 g and 6.5 g of corn starch were used as the basic composition, and the preservatives shown in Table 6 were added thereto (the amount of each component in Table 6 is% by weight based on the basic composition), and the mixture was heated over a low heat with sufficient stirring. Heated and boiled 10% of the total weight. After cooling the custard cream, it was filled in a cup, stored at 25 ° C., and observed for changes in appearance. The number of days until the number of viable bacteria reached 1 × 10 ⁶ / g was defined as the effective storage days. Table 7 shows the results. Further, as a result of the sensory test, the test group to which the preservative of the present invention was added showed no difference in taste, color, odor, form, etc. as compared with the control group, and no adverse effect on the quality due to the addition was observed. Was.

[0028]

[Table 6]

[0029]

[Table 7]

Example 6 Commercially available raw soymilk (pH = 7.0) (40 to 50 ml) was dispensed into a glass bottle and sterilized in an autoclave. Table 6
An aqueous solution of a preservative having the composition shown in Table 1 (the aqueous solution was adjusted such that the amounts of the components in the aqueous solution were as shown in Table 6.
The amount of each component in Table 6 is% by weight. ) Was sterilized by filtration and then added to and mixed with sterilized soymilk to make a total volume of 50 ml. Then inoculated to a spore suspension of Bacillus subtilis IAM1069 approximately 10 ² cells / ml in soy milk was heated in a water bath at 90 ° C. 40 minutes, cooled with water, day by day and stored at 25 ° C. The number of bacteria was measured. The number of days until the number of bacteria reached 10 ⁶ cells / ml was defined as the effective storage days. Table 8 shows the results.

[0031]

[Table 8]

Example 7 For 6 kg of an equal mixture of pork and ground mutton, 15% by weight of lard, 2.5% by weight of salt, 0.1% by weight of polymerized phosphate, 0.5% by weight of spice, 70 ppm of sodium nitrite and 10% by weight of ice water were added, and the mixture was cut with a silent cutter for 10 minutes. The obtained emulsion meat was filled into the sheep intestine in an amount of about 15 g using a manual stuffer. This was dried in a smoke house for 40 minutes, smoked and steamed, and heated to a central temperature of 75 ° C. to produce a sausage. After storing this Wiener sausage in a refrigerator overnight, it was immersed for 2 minutes in an aqueous solution of a preservative having the composition shown in Table 6 (the aqueous solution was adjusted so that the amount of each component in the aqueous solution became the amount shown in Table 6). After air-drying, 10 sterilized petri dishes each containing 2 vienna sausages were prepared in one test section, stored at 25 ° C., and observed for changes in appearance. The effective storage days were determined based on the same criteria as in Example 1. Table 9 shows the results.

[0033]

[Table 9]

[0034]

As described above, the food to which the preservative of the present invention is added can significantly improve the preservability.
In addition, the preservative of the present invention is an excellent food preservative that does not change the taste, flavor, color, and the like of the food, and has no adverse effect on quality due to the addition. Moreover, when the water-soluble fraction of pepper is used in combination with other substances having antibacterial properties, the preservability of food can be further improved.

Claims (3)

(57) [Claims] 1. A food preservative comprising, as an active ingredient, a water-soluble fraction containing a water-soluble protein and containing no spice components, extracted from a pepper fruit with an aqueous solvent. 2. The food preservative according to claim 1, wherein the water-soluble fraction contains 2% by weight or more of a water-soluble protein as a dry matter. 3. A water-soluble fraction of the pepper according to claim 1 or 2, and glycine, sodium acetate, lysozyme, an antibacterial substance extracted from licorice, a lower fatty acid ester, glucono delta lactone, a sugar ester, a vitamin B ₁ ester,
A food preservative comprising one or more selected from the group consisting of polymerized phosphate, protamine, polylysine, ascorbic acid and salts thereof.