JP2838574B2 - Food shelf life improver - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a food shelf life improver that exhibits an excellent preservative effect on food.

(Prior art) Ethanol has long been empirically known to suppress the growth of microorganisms, and by making use of this, ethanol has been widely used for hygiene management in food factories and food preservation measures. However, when actually used, there are restrictions on the odor of ethanol and the preservation effect, and therefore, a combination of ethanol and another preservability improver is used.

Substances taken up as preservatives are food additives such as fumaric acid, malic acid, organic acids such as citric acid and sodium salts, salt, calcium oxide, glycine, middle and lower fatty acid esters, etc. In addition, ethanol formulations for food preservation have been used.

(Problems to be Solved by the Invention) However, the combination of the above-mentioned preservability improver and ethanol has a serious drawback that the antiseptic effect against various bacteria, molds and yeasts is weak.

Therefore, there has been a demand for a combination of ethanol and a preservability-improving agent having an excellent preservation effect.

The present inventors have previously filed a patent application relating to a food preservative containing ε-polylysine or a salt thereof as an active ingredient (Japanese Patent Publication No.
No. -21746). Also, a preservative obtained by adding ε-polylysine or a salt thereof to ethanol improves and improves the antiseptic effect not only on various bacteria and molds but also on yeasts, which is a weak point of ethanol preparations, has been found. An application was filed (Japanese Patent Laid-Open No. 2-20271).

Furthermore, the present inventors have added ethanol to ε-polylysine,
And a preservative containing a lower fatty acid ester of glycerin and sorbitan, etc., has an excellent antiseptic effect against not only various bacteria, molds and yeasts but also salt-resistant membrane-forming yeasts, and applied for a patent. (Japanese Patent Application No. 1-304630).

However, as a result of further study, a preservative containing the above-mentioned ethanol containing ε-polylysine, and glycerin, a lower fatty acid ester of sorbitan, and the like, is a preservative, such as a gas-producing lactic acid bacterium and a fungus. It turned out that the problem that the preservation effect was still poor remained.

The present inventors have intensively studied to develop a shelf life improver for foods having an excellent antiseptic effect even against spoilage bacteria, for example, lactic acid bacteria and fungi capable of producing gas. As a result, they have found that the combined use of a basic protein having antibacterial properties has an excellent antiseptic effect against spoilage bacteria as a food shelf life improver, and based on this finding, completed the present invention.

An object of the present invention is to provide a food shelf life improver having an excellent antiseptic effect against spoilage bacteria.

(Means for Solving the Problems) The present invention has the following configurations.

Group A: polylysine or a salt thereof, group B: glycerin or diglycerin lower or lower fatty acid ester, and group C: antibacterial basic protein in anhydrous ethanol or hydrous ethanol having an ethanol concentration of 30% by weight or more. A food shelf life improver characterized by adding at least one species, or at least one of Group A and Group C, and adding 0.01 to 10% by weight of each group.

Hereinafter, the food shelf life improver of the present invention will be described in detail.

The ethanol concentration of the aqueous ethanol used in the present invention is 30.
% By weight, preferably 30 to 90% by weight, particularly preferably
45-65% by weight. If ethanol containing less than 30% by weight of water-containing ethanol is used, it is necessary to add a large amount of ethanol preparation in order to obtain a preservation effect, and since the water content of the food to which the ethanol preparation is added increases, the preservation of the food becomes difficult. It is not preferable because it acts disadvantageously.

Polylysine used in the present invention is, for example, JP-B-59-2035.
No. 9 can be obtained by the production method described therein. That is, Streptomyces albras subspecies lysinopolymeras, a polylysine-producing bacterium belonging to the genus Streptomyces, is cultured in a medium, and ε-polylysine is separated and collected from the obtained culture. Ricin is 1
Polylysine obtained from this is an amino acid having two amino groups in the molecule. Generally, α-polylysine in which an α-amino group and a carboxyl group are condensed and ε-poly in which an ε-amino group and a carboxyl group are condensed There are two types, polylysine, and ε-polylysine obtained by the above-mentioned production method can be preferably used in the present invention.

In the present invention, polylysine can be used in a free form, but a salt of an inorganic acid such as hydrochloric acid, sulfuric acid or phosphoric acid or a salt of an organic acid such as acetic acid, propionic acid, fumaric acid, malic acid or citric acid is used. It can also be used in the form.

Although polylysine is in the free form or in the form of a salt with the above-mentioned inorganic or organic acids, its effect as a food preservative is essentially the same, but the free form of polylysine is more soluble in anhydrous ethanol. Excellent in nature.

The addition ratio of polylysine or polylysine salt is not particularly limited, but is preferably 0.01 to 10% by weight based on the ethanol preparation. However, it is desirable that the addition ratio of polylysine or a salt thereof is appropriately increased or decreased according to conditions such as the desired number of days for keeping food, water activity in atmosphere, and salt content.

Examples of the basic protein having antibacterial properties used in the present invention include salmin, protamine, and salts thereof. Salmin is a kind of protamine obtained from fish semen, and protamine is salmon, masu, shinnin It is a strongly basic protein with a relatively low molecular weight and a high arginine content, which is present as nucleoprotamine bound to deoxyribonucleic acid in the sperm nuclei of Lactobacillus casei. In the present invention, the free state can be used in any form such as protamine or an acid salt such as protamine hydrochloride. Although there are various methods for producing protamine, in general, the milt of the fish is refined, diluted sulfuric acid or diluted hydrochloric acid is added, and the obtained protamine extract is precipitated by adding alcohol,
A method of converting this into free protamine using a strongly basic ion exchange resin has been performed. However, any material obtained by any method can be used in the present invention as long as it does not contain a foreign substance which cannot be added to food due to toxicity. The addition ratio of protamine or a salt thereof is not particularly limited, but is preferably 0.01 to 10% by weight based on the ethanol preparation.

On the other hand, esters of glycerin or sorbitan and middle and lower fatty acids (caprylic acid, capric acid, lauric acid, etc.) used in the present invention are known to be safe compounds having a preservative effect on foods. Particularly, esters of lower or lower fatty acids having 12 or less carbon atoms are effective for yeast and mold. Such esters of middle and lower fatty acids are obtained by an esterification reaction between glycerin and a fatty acid or a transesterification reaction between glycerin and a fatty acid ester. The product obtained by the esterification reaction or the transesterification reaction is called a reaction glycerite, and is a mixture of monoglyceride and diglyceride. By purifying this by molecular distillation, a distilled glyceride having a monoglyceride content of 90% by weight or more can be obtained.

In the present invention, glycerin or sorbitan and carbon number
Use esters with 12 or less middle and lower fatty acids (caprylic acid, capric acid, lauric acid, etc.). Particularly, caprylic acid monoester of glycerin or sorbitan is preferred. The monoglyceride of caprylic acid is one of the additives which does not have any restrictions on the use or addition amount of food.

The addition ratio of glycerin or sorbitan middle and lower fatty acid esters is not particularly limited, but is preferably 0.01 to 10% by weight based on the ethanol preparation. However,
The addition ratio of the lower fatty acid ester of the glycerin or sorbitan is as follows:
It is desirable to use it by appropriately increasing or decreasing it according to conditions such as salt content.

In the food shelf life improver of the present invention, in order to further enhance the preservation effect of the food, organic acids such as malic acid, citric acid, lactic acid, and adipic acid together with the polylysine or a salt thereof and a lower fatty acid ester of glycerin or sorbitan. Alternatively, a salt thereof can be used in combination. Known components used in other food preservatives, for example, amino acids such as glycine can also be used in combination.

The food shelf-life improver of the present invention can be prepared by adding a small amount of food due to the synergistic effect of ethanol, polyamino acids (such as polylysine or polylysine salts), basic proteins having antibacterial properties (such as salmine and protamine) and fatty acid esters of glycerin. Can be prevented from decay. Therefore, the shelf life can be improved without adding excessive alcohol to the food.

When the food shelf life improver of the present invention is used by spraying on food, it is applied to, for example, livestock products such as ham and sausage, fishery products such as chikuwa and kamaboko, confectionery, flour products such as noodles, and laver and delicacy products. Tableware,
By using it for sterilizing food manufacturing equipment and fingers, the preservation effect of food can be indirectly improved. or,
When the food shelf-life improving agent of the present invention is used by adding it to food, it can be used for seasoning liquids such as noodle soup, grilled meat sauce, confectionery, cream and the like.

(Effects of the Invention) According to the present invention, the food preservation effect on spoilage bacteria, for example, lactic acid bacteria and fungi having a gas-producing ability, has been significantly improved and improved.

In addition, the shelf life could be improved without adding excess ethanol to the food.

(Examples) Hereinafter, the present invention will be specifically described based on examples.
The percentages in the examples are% by weight.

Example 1 Wiener sausage was produced by a conventional method, and the surface was coated with the bacteria of Table 1 at a density of 100 cells / cm ^2, and then immersed in the food shelf life improver of the present invention having the following composition for 10 seconds. did. A storage test was performed at 32 ° C. for 72 hours, and the occurrence of surface neto was examined.

As a control test, a test was conducted under the same conditions using a commercially available ethanol preparation. The ethyl alcohol concentration of a commercially available ethanol preparation was 83%, and contained 0.4% of emulsion, 0.1% of sodium lactate, 0.3% of caproic acid monoglyceride, and 16.2% of sterilized water.

 Table 1 shows the results.

Composition of the shelf life improver for food of Example 1 ε-polylysine 0.3% Salmon shirako protamine 0.1% Ester of monocaprylic acid of diglycerin 0.3% Ethyl alcohol 60.0% Sterile water 39.3% As can be seen from the results in Table 1, the Wiener sausage treated with the food shelf life improver of the present invention did not generate neto and had a low ethyl alcohol odor.

Example 2 Using frozen fish surimi, kamaboko was produced by a conventional method. For production, kamaboko contains 10 ⁵ bacteria / g listed in Table 2.
After addition, 1% of the food shelf life improver of the present invention having the following composition was added and mixed uniformly. At 30 ° C
A storage test for 72 hours was performed to examine the occurrence of surface neto.

In addition, using a commercially available ethanol preparation as a control test,
The test was performed under the same conditions. Ethanol concentration of commercially available ethanol preparation is 73%, and caproic acid monoglyceride
It contained 0.4%, malic acid 0.1%, and sterilized water 26.3%.

 Table 2 shows the results.

Composition of the shelf life improver for food of Example 2 Polylysine 0.4% Salmon shirako protamine 0.1% Caproic acid monoglyceride 0.4% Ethyl alcohol 55.0% Sterile water 44.1% As can be seen from the results in Table 2, the fish cake treated with the food shelf-life improving agent of the present invention had no neto and no ethyl alcohol odor.

Example 3 Baked pork was produced by a conventional method. After the production, the baked pork was immersed in the food shelf life improver of the present invention having the following composition for 10 seconds. After aseptically leaving for 10 minutes, the surface was coated with the bacteria described in Table 3 at a density of 100 cells / cm ² , and then subjected to a storage test at 30 ° C. for 72 hours to examine the occurrence of surface neto. .

As a control test, commercially available ethanol production (Example 2)
The same test was carried out under the same conditions.

 Table 3 shows the results.

Composition of the shelf life improver for food of Example 3 Polylysine hydrochloride 0.3% Salmon shirako protamine 0.1% Ester of monocaproic acid of diglycerin 0.4% Ethyl alcohol 50.0% Sterile water 49.2% As can be seen from the results in Table 3, the baked pork treated with the food shelf life improver of the present invention maintained its effect even after the treatment, but the commercial product lost its effect.

Example 4 Loin ham was produced by a conventional method. Sliced to 1mm thickness after production, as a food shelf life improver of the present invention having the following composition
Dipped for 10 seconds. Hereinafter, the same test as in Example 3 was performed.

Composition of shelf life improver for food of Example 4 Polylysine 0.3% Salmon shirako protamine 0.1% Ester of monocaprylic acid of diglycerin 0.4% Ethyl alcohol 50.0% Sterile water 49.2% Example 5 Using frozen fish surimi, kamaboko was produced by a conventional method. For the production, kamaboko was added with 2% of the food shelf life improver of the present invention having the following composition and uniformly mixed.
As a control test, a sample to which 2% of the commercially available alcohol preparation used in Example 2 was added was prepared under the same conditions.

 No preservative was added to the control.

After the Kamaboko obtained in Examples, Controls and Controls was simply packaged, it was stored at 20 ° C., and changes in appearance were observed. Changes in appearance were monitored by the degree of neto and mold development and deterioration.

 Table 5 shows the results.

Composition of shelf life improver for food of Example 5 Polylysine 0.3% Salmon shirako protamine 0.1% Ethanol 50.0% Sterile water 49.6% As can be seen from the results shown in Table 5, the kamaboko to which the food shelf life improver of the present invention was added had a significantly improved shelf life as compared with the control and the control.

────────────────────────────────────────────────── ─── Continued on front page (72) Inventor Masahiro Fujii 4-9-1, Omorinishi 4-chome, Ota-ku, Tokyo (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 3/349 501 A23L 3/3517 A23L 3/3526 501

Claims (7)

(57) [Claims] 1. Anhydrous ethanol or ethanol concentration of 30
Group A: polylysine or a salt thereof, group B: medium or lower fatty acid ester of glycerin or diglycerin, and group C: one or more kinds of basic proteins having antibacterial activity, respectively. A food shelf life improver comprising one or more groups and C groups, each group being added in an amount of 0.01 to 10% by weight. 2. The food shelf life improver according to claim 1, wherein the polylysine is ε-polylysine. 3. The method according to claim 1, wherein the polylysine salt is an inorganic acid salt or an organic acid salt. 4. The food shelf life improver according to claim 1, wherein the lower fatty acid ester of glycerin is caprylic acid monoglyceride. 5. The diglycerin middle-lower fatty acid ester is diglycerin monocaprylic acid ester.
The food shelf life improver according to the above. 6. The method according to claim 1, wherein the basic protein having antibacterial properties is protamine or a salt thereof extracted from salmon milt. 7. The food shelf life improver according to claim 1, wherein the food to be preserved is a meat product, a processed fishery product or a prepared food.