JP3040295B2 - Food preservatives - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food preservative.

[0002]

2. Description of the Related Art The distribution process of foods, store and preservation in stores or at home is a problem that is always required to be solved with the history of human beings, and various physical or chemical methods have been devised as countermeasures therefor. For example,
In addition to freezing, refrigeration, drying, salting, sugar storage, heat sterilization, heat sterilization (bottle and canning), packaging heating, gas phase replacement inside the packaging, pickling, lactic acid fermentation, benzoic acid, sorbic acid, etc. The use of chemical preservatives has been taken as a countermeasure.

[0003] Although the development of food storage and preservation methods has been ongoing since ancient times, the demands on foods themselves change with the times. Although safety is a primary requirement in any age, in recent years there has been a growing interest in health and food, and at the same time, an interest in natural or near-natural foods.

[0004] Such a recent tendency toward foods has a remarkable influence on the method of preserving foods. From a safety perspective, reduce the addition of synthetic preservatives to food as much as possible.From a natural perspective, freezing, refrigeration, drying and salting are not so preferred. Various methods have been developed for various demands for reducing the salt concentration as much as possible.

[0005] Further, a problem with modern foods is that the borders of foods are disappearing, and food materials or foods themselves are being imported from all over the world. This means that, along with food, various microorganisms that adhere to or contaminate food are entering the food market widely, and many new food poisoning bacteria, such as Listeria monocytogenes, and some Salmonella, Botulinum A not detected
Alternatively, the danger of food poisoning due to type B bacteria has been pointed out.

[0006] A further problem of modern foods is the increase in cooked foods, such as salads, sandwiches, fried eggs, custard cream, chicken nuggets, chicken baskets, fries, etc., and combinations thereof.
The so-called side dishes have come to be marketed with a certain degree of assurance of stability against microorganisms for a certain period of time.

[0007] Further, from the viewpoint of food health, the salt concentration is reduced in all preservable foods. For example, the salt concentration of salted squid was reduced from 10% to 4% to 4%. 12 to 3% of pickles and 4 to 6% of meat products, and 2.5 to 3% of meat products
2%, miso about 13% and 4-8% of dried fish and seafood are decreasing to 0.6-1%. This means that the stability of foods to microorganisms is remarkably reduced, and the foods are not only easily rotted, but also have reduced safety against various food poisoning bacteria.

As a storage and preservation measure for such foods,
First of all, clean the environment in which foods are manufactured, minimize microbial contamination in the production and packaging process of food, use food materials with the lowest possible microbial contamination, perform the manufacturing process through the packaging process. It is customary to take basic measures such as keeping the temperature only low and storing the product at low temperature. However, it is extremely difficult to completely eliminate the number of microorganisms in food raw materials, and if raw meat or seafood is used, at least about 10 ³ / g of microorganisms are present, and Even if there is a heat sterilization step at about 60 to 80 ° C. during the manufacturing process, it is inevitable that heat-resistant bacterial spores remain.

Further, even when food is kept at a low temperature, some bacteria grow well at a low temperature. Some food poisoning bacteria grow at low temperatures, and Yersinia ent
erocolitica, Listeria monocytogenes, Clostridium
Even if stored at a low temperature of about 5 ° C., botulinum type E bacteria and the like grow gradually and produce sufficient amounts of bacteria and toxins to cause food poisoning. Of course, normal psychrotrophs grow over time and spoil food. Food preservation and microbiological safety are not just a matter of food producers and distributors, but are also influenced by the temperature and the passage of time after being brought to the consumer.

[0010]

For these reasons,
Even if the microbiological control is sufficiently implemented in the production and distribution processes, it is still necessary for the food itself to have stability or resistance to microorganisms. For this purpose, there is a use of a so-called chemical preservative. However, some consumers have doubts about the use of synthetic preservatives such as benzoic acid, sorbic acid, propionic acid, and parabens, and the use of naturally occurring organic acids such as acetic acid and lactic acid or salts thereof, and glycine The use of such amino acids and the use of protamine, which is a protein of milt in fish, are being attempted. However, although these natural substances have the advantage of safety, from the viewpoint of food preservation, problems such as a narrow antibacterial spectrum, the necessity to use a large amount, and a color and a peculiar smell are generated. was there.

[0011] Therefore, the search for a substance that is highly safe and that can improve the preservation of food and the safety against microorganisms has been enthusiastically carried out. For example, a peptide or protein produced by lactic acid bacteria has an antibacterial property. Utilization of bacteriocin, which is degraded and digested by human digestive enzymes while having the above characteristics, has been studied (for example, Food Technolog
y 164-167, Jan. 1989). However, bacteriocins generally have a narrow range of antibacterial spectrum, and it has been difficult to store foods in a wide range by themselves.

Accordingly, the present invention is to improve the preservability of a wide range of foods by using a substance that acts synergistically with bacteriocin, and to further enhance the safety and quality of the foods. It is an object of the present invention to provide a food preservative free of any preservatives.

[0013]

The present invention relates to a bacteriocin produced by a bacterium belonging to the genus Propionibacterium, sodium acetate, lactic acid, glycerin fatty acid ester, sucrose fatty acid ester, glycine, alanine, protamine and polylysine. A food preservative containing at least one compound selected from the group consisting of pectin, pectin hydrolyzate, chitosan, chili extract, wasabi extract, hop extract and alcohol.

In the present invention, the bacteriocin produced by the lactic acid bacterium Propionibacterium (hereinafter sometimes referred to as the bacteriocin of the present invention) includes Propionibacterium jensenii P126.
G produced by Jenseniin G, P
Propionicin PLG-1 produced by ropionibacterium thoenii P127, Propio
Microgard produced by nibacterium freudenreichii subsp shermanii and the like can be mentioned.

[0015] These bacteriocins are all proteins or peptides having antibacterial properties, are isolated at a high ratio from many fermented dairy products, meat products, and the like. It is presumed to be resident, and production bacteria have been isolated from the human digestive tract. In addition, bacteriocin is completely degraded and digested by human digestive enzymes such as pepsin, trypsin, and chymotrypsin. In addition, while basically showing antibacterial activity against Gram-positive bacteria, especially lactic acid bacteria,
It also shows antibacterial properties against Listeria monocytogenes. The bacteriocin of the present invention may be any as long as it has an effective antibacterial activity produced by the genus Propionibacterium, and may contain other components.

The compounds which can be used together with bacteriocin in the present invention include sodium acetate and lactic acid.

By containing both sodium acetate and / or lactic acid, the bacteriocin of the present invention not only complements the antibacterial effect of Gram-negative bacteria and fungi which have poor antibacterial activity, but also bacteriocin itself. Can increase the antibacterial effect of bacteriocin on the same microorganism several times. In addition, the action of bacteriocin clearly appears in some strains of Gram-positive bacteria for which the action was not clear. Although the reason for this is not clear, lactic acid, in particular, has a strong effect of increasing the stability of proteins, and may prevent the degradation and inactivation of bacteriocin in foods. The ratio of sodium acetate and lactic acid to bacteriocin is 0.1 to 500 (weight ratio).
It is preferable to mix them.

In the present invention, examples of the compound used together with bacteriocin include glycerin fatty acid ester and sucrose fatty acid ester. Fatty acids constituting these esters include, for example, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid and oleic acid.

Among them, monoesters of caprylic acid, capric acid and lauric acid are preferable as glycerin fatty acid esters, and monoesters of lauric acid, myristic acid, palmitic acid and stearic acid are preferable as sucrose fatty acid esters.

When these fatty acid esters are used in combination with the bacteriocin of the present invention, it is presumed that the permeability of the bacteriocin to the microbial cells is enhanced, and as a result, the minimum growth inhibitory concentration can be reduced. I think that the. In the present invention, these fatty acid esters are preferably contained at a ratio of 0.05 to 250 with respect to bacteriocin.

The compound used in combination with the bacteriocin of the present invention includes glycine and alanine. Since these amino acids cause inhibition of bacterial cell wall synthesis, it is presumed that the penetration of bacteriocin into bacterial cells is promoted, and the antibacterial action is greatly enhanced. The amino acid is 0.1 to 500 for bacteriocin.
It is effective to make it contained in the ratio (weight ratio).

The compound used in combination with the bacteriocin of the present invention includes protamine and polylysine. Protamine binds to the cell membrane of bacterial cells and leaks cell contents.Polylysine also damages the bacterial cell wall structure and is said to cause significant inhibition of protein synthesis, in which case bacteriocin It is presumed to increase the invasion of bacterial cells. Protamine and polylysine are 0.05 to bacteriocin.
It is preferable to include them in a ratio (weight ratio) of 100.

In the present invention, pectin, pectin hydrolyzate, and chitosan are used as substances to be used together with bacteriocin. Although there are still many unclear reasons for the inhibitory effect on microorganisms caused by the combined use of these substances, in actual foods, synergistic effects often appear clearly, and therefore, they are usefully used in combination. be able to. These substances are preferably contained at a ratio (weight ratio) of 0.1 to 500 with respect to bacteriocin.

In the present invention, the substance used together with the bacteriocin also includes a pepper extract, a wasabi extract and a hop extract. The effect of these substances is presumed to be that the phenolic components cause a large damage to the cell membrane of the microorganism, and thus help the bacteriocin to enter the microbial cells. These substances are preferably contained at a ratio (weight ratio) of 0.05 to 500 with respect to bacteriocin.

Further, examples of the alcohol include propylene glycol and ethyl alcohol. It is well known that these alcohols inhibit or kill microorganisms by damaging the membrane tissue of microbial cells, but when used in combination with bacteriocins, as in the present invention, cause a marked increase in action. . It is presumed that the reason for this may be to assist the entry of bacteriocin into the microbial cells. It is effective that the alcohol is contained in the bacteriocin at a ratio of 0.05 to 500 (weight ratio).

Each of the substances used together with the bacteriocin of the present invention is not limited to one, and several substances may be used in combination. Type, composition, anticipated contamination or spoilage causing microorganisms, p
Depending on H, water activity, required storage temperature, storage period, etc., two or three, and sometimes more, substances can be used in combination.

For example, for meat products, it is often good to use sodium acetate and / or lactic acid in combination with alanine and / or glycine. A combination of sodium acetate and glycine is a typical example. Protamine or polylysine may be further used in combination. For pickles, it is preferable to use a combination of sodium acetate and / or lactic acid with a pepper extract, wasabi extract or hop extract. When a pepper extract, a wasabi extract or a hop extract is used in combination, there is also an advantage that the food has antioxidant and discoloration preventing effects.

Furthermore, for example, when the bacteriocin of the present invention is used in combination with protamine, the compounds described as typical examples in the above-mentioned meat product may be added together to obtain many meat products such as sausage and ham. Alternatively, the storage period of Kamaboko can be extended, and the microbial stability can be improved.

In using the food preservative of the present invention, it is necessary to pay attention to the relationship between the salt concentration in the food and the effect, and the effect is large if the salt concentration is relatively high. In such a case, a great preservation effect can be obtained, especially when several percent or less (in the food) of alcohol is combined.
In such a case, the effect can be further enhanced by using polylysine in combination.

The bacteriocin of the present invention is unstable to heat in a meat slurry, but is generally extremely stable to heat, and can withstand heating at 120 ° C. for 20 minutes. Therefore, the number of surviving bacteria can be reduced by heating the food, and the preservative containing the bacteriocin of the present invention can be effectively improved in preservability.

[0031]

EXAMPLES The effects of the present invention will be described below with reference to examples. The method for producing bacteriocin used in the following examples is as follows. That is, three 1-liter Erlenmeyer flasks were prepared, each containing 500 ml of an MRS medium having the following composition, and sterilized by heating at 98 ° C. for 30 minutes.
nsenii P126 and P. thoenii P127 were inoculated one by one with two lactic acid bacteria of the genus Propionibacterium, and 37
C., and cultured for about 20 hours. This culture solution is heated at 80 ° C. for 10
After heating for 2 minutes, the mixture was concentrated and freeze-dried to obtain 34 g and 32 g of two kinds of bacteriocins, jensenin G and propionisin PLG-1, respectively. These dried cultures were used as the respective bacteriocins. Microguards manufactured by Wesman Foods, Inc. (USA) were used.

Composition of MRS medium (g / l) Polypeptone (Daigo nutrition) 10; Meat extract (Wako)
10; yeast extract (Oriental Yeast) 5; glucose 20; Tween-80 1; K 2 HPO 4 2; anhydrous sodium acetate 5; ammonium citrate 2; MgSO ₄ ·
_{7H 2 O 0.1; MnSO 4 ·} 4-6H 2 O 0.0
5

Among the various components used in combination with bacteriocin, the pepper extract, wasabi extract, hop extract and pectin hydrolyzate are manufactured by Asama Kasei Co., Ltd. M-100, manufactured by Riken Vitamin Co., Ltd., was used as the glycerin aliphatic ester, and S-1570, manufactured by Mitsubishi Kasei Food Co., Ltd., was used as the sucrose aliphatic ester.

EXAMPLE 1 1,000 g of minced meat, 300 g of onion, 60 flour
g, the basic composition of a hamburg containing 50 g of water,
Various preservative components shown in the left column of Table 1 were added to the proportions shown in Table 1, and the pH was adjusted to 5.8 with hydrochloric acid or sodium hydroxide.
Then, the mixture was molded in 30 g portions, steamed for 25 minutes, and cooled. Prepare 5 of these per test section,
After storage at 25 ° C., a storage test was conducted by checking the appearance and odor. The test results are shown in the right column of Table 1 as an average value of five storage days.

Before the storage test, the test group to which the preservative of the present invention was added had no difference in color, taste, odor, morphology, etc. from the control group, and no adverse effect on the quality due to the addition was observed. .

[0036]

[Table 1]

Example 2 Salted radish (Taquan) was desalted under running water until the salt content became 3%, and it was seasoned in a seasoning solution having the formulation shown in Table 2 in a refrigerator for 3 days. Next, the preservative shown in the left column of Table 3 was added to the seasoning liquid of Table 2 at a concentration 4 times, and 300 g of seasoned and pickled Taquan was added to 100 ml of the preservative, and the resultant was packed in a bag. 3). Various test groups were prepared in the same manner, stored at 20 ° C., and the number of storage days was determined by observing the turbidity of the Taquan solution and swelling of the bag. The results are shown in the right column of Table 3.

[0038]

[Table 2]

[0039]

[Table 3]

Example 3 Alaska pollack SA grade frozen surimi 2.5 kg, salt 75
g, mirin 50 g, soda glutamate 25 g, sugar 2
A preservative whose composition is shown in the left column of Table 4 was added to the basic composition containing 5 g, potato starch 175 g and ice water 1 kg, and the ratio of each component of the additive to the basic composition was as shown in Table 4 (% by weight). After adding various additives and stirring for 30 minutes, vinylidene chloride film (folded diameter 50 mm)
The kamaboko obtained by filling about 100 g at a time and heating in hot water at 90 ° C. for 30 minutes was used as a storage test specimen together with the kamaboko without a preservative obtained in the same manner. For the preservation test, store 5 pieces of casing kamaboko per test section in a 15 ° C thermostat,
The preservability was visually observed to determine the preservative effect. The results are shown in the right column of Table 4.

[0041]

[Table 4]

[0042]

According to the present invention, the food has high shelf life,
It is possible to provide a food preservative that is highly safe and does not impair the quality of food.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 3/34-3/3598 C12P 1/04

Claims (1)

(57) [Claims] 1. A lactic acid bacterium, Propionobacterium
bacteriocin produced by bacteria of the genus ibacterium, sodium acetate, lactic acid, glycerin fatty acid ester, sucrose fatty acid ester, glycine, alanine, protamine, polylysine, pectin or pectin hydrolyzate, chitosan,
A food preservative containing at least one compound selected from the group consisting of pepper extract, wasabi extract, hop extract and alcohol.