JP3042573B2 - 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 microbiological control is sufficiently carried out 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, the use of synthetic preservatives such as benzoic acid, sorbic acid, propionic acid, and parabens has led some consumers to question their safety,
Utilization of naturally occurring organic acids such as acetic acid and lactic acid or salts thereof, use of amino acids such as glycine, use of protamine which is a protein of milt of fish, and the like 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]

SUMMARY OF THE INVENTION The present invention relates to a bacteriocin produced by a lactic acid bacterium Lactococcus lactis, a polylysine, pectin or pectin hydrolyzate, chitosan, pepper extract, wasabi extract and hop extract. Another object of the present invention is to provide a food preservative containing at least one compound selected from the group consisting of substances and alcohols. The present invention also provides a food preservative containing a bacteriocin produced by a lactic acid bacterium Lactococcus lactis and at least two compounds selected from the group consisting of sodium acetate, lactic acid, glycine, alanine, and protamine. To provide.

In the present invention, lactic acid bacteria Lactococcus
Lactococcus lactis subsp. La includes bacteriocin produced by Lactococcus lactis (hereinafter sometimes referred to as the bacteriocin of the present invention).
Nisin, Lacticin 481 and Lactostrepsin (Lacto
strepcins), deprocosin (Diplococcin) produced by Lactococcus lactis subsp. cremoris, Lactoc
Bacteriocin S50 produced by occus lactis subsp. diacetilactis.

These bacteriocins are all proteins or peptides having antibacterial properties, are isolated in a high ratio (28%) from many fermented dairy products, and are resident in ordinary dairy products. It is estimated that the 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, they have high heat stability and do not lose their activity even when heated at 100 ° C. for 20 minutes or more. Furthermore, it basically exhibits antibacterial activity against Gram-positive bacteria, particularly lactic acid bacteria, and also exhibits antibacterial activity against staphylococci, Bacillus subtilis, Clostridium, and Listeria monocytogenes.

As a substance to be used together with the bacteriocin of the present invention, polylysine is first mentioned. Since polylysine causes damage to the cell wall structure of bacteria, it is thought that remarkable inhibition of protein synthesis occurs, and it is presumed that polylysine increases the invasion of bacteriocin into bacterial cells.
Polylysine is preferably contained at a ratio (weight ratio) of 0.05 to 100 with respect to bacteriocin.

Substances used with the bacteriocins of the present invention include pectin, pectin degradation products, and chitosan. 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.

Substances used with the bacteriocins of the present invention also include pepper extract, wasabi extract and 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 the bacteriocins of the present invention, cause a marked increase in action. This is still
It is presumed that the reason for this is that it helps the bacteriocin to enter the inside of the microbial cell. The alcohol is preferably contained at a ratio (weight ratio) of 0.05 to 500 with respect to bacteriocin.

In the present invention, at least one selected from the above compound group is used in combination with bacteriocin. Combination may be one, but the target food type, composition, anticipated contamination or deterioration causing microorganisms, pH, water activity,
Depending on the required storage temperature, storage period and the like, two to three, and sometimes more, compounds can be used in combination.

The present invention also provides the above bacteriocin,
A food preservative containing at least two compounds selected from the group consisting of sodium acetate, lactic acid, glycine, alanine, and protamine. By containing sodium acetate or lactic acid together, Gram-negative bacteria and not strong antibacterial action of the bacteriocin of the present invention,
In addition to supplementing the antibacterial effect against fungi, the action of bacteriocin itself can be strengthened, and the antibacterial action of bacteriocin against the same microorganism can be increased several times. Also,
The effect of the bacteriocin appears clearly on some strains of Gram-positive bacteria for which the effect 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. It is preferable to mix sodium acetate and lactic acid in a ratio (weight ratio) of 0.1 to 500 with respect to bacteriocin.

Glycine and alanine are used together with the bacteriocin of the present invention. 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. It is effective that the amino acid is contained in the bacteriocin at a ratio of 0.1 to 500 (weight ratio).

Further, as a compound used in combination with the bacteriocin of the present invention, protamine can be mentioned. Protamine binds to the cell membrane of bacterial cells, leaking cell contents,
It is presumed that it enhances the entry of bacteriocin into bacterial cells. Protamine is 0.0 to bacteriocin.
It is preferable to contain it in a ratio (weight ratio) of 5 to 100. In the present invention, the above, sodium acetate, lactic acid,
At least two compounds selected from the group consisting of glycine, alanine, and protamine are used in combination with bacteriocin. In this case, too, not only two kinds but also three or sometimes more compounds may be used in combination as described above.

For example, it is often good to use glycine and / or alanine in combination with sodium acetate and / or lactic acid for meat products. The above-mentioned protamine may be further used in combination.

More specifically, for example, when the bacteriocin of the present invention is used in combination with protamine, acetic acid or lactic acid or a salt thereof, and further, glycine may be added to obtain many meat products such as sausage, It is possible to extend the storage period of the ham or the fish cake and to improve the microbial stability.

In using the bacteriocin of the present invention in foods, 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.

[0027] The bacteriocin of the present invention is unstable to heat in meat slurries, but is generally a protein that is extremely stable to heat and withstands 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.

[0028]

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, and 500 ml of a medium consisting of 5% corn syrup and 0.5% yeast extract was added to each, and sterilized by heating at 98 ° C. for 30 minutes.
cus lactis was inoculated one by one and cultured at 37 ° C. for about 20 hours. After heating this culture solution at 80 ° C. for 10 minutes, it was concentrated and spray-dried to obtain three kinds of Lactococcus nisin, deprocosin and bacteriocin S50.
Lactis bacteriocin was obtained.

Among the various components used in combination with the bacteriocin, the pepper extract, wasabi extract, hop extract and pectin hydrolyzate are manufactured by Asama Kasei Co., Ltd.

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. .

[0032]

[Table 1]

Example 2 Salted radish (Taquan) was desalted under running water until the salt content became 3%, and was seasoned in a seasoning solution of 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.

[0034]

[Table 2]

[0035]

[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.

[0037]

[Table 4]

[0038]

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 (51) Int.Cl. ⁷ Identification code FI A23L 3/3562 A23L 3/3562 C12P 1/04 C12P 1/04 A // A23B 4/14 C12P 21/00 A C12P 21/00 A23B 4/14 Z (C12P 1/04 C12R 1: 225) (C12P 21/00 C12R 1:00) (56) References JP-A-2-283269 (JP, A) JP-A-4-349846 (JP, A) JP-A-2-300106 (JP, A) JP-T-3-500051 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 3/34-3/3598 C12P 1 / 04

Claims (2)

(57) [Claims] 1. A lactic acid bacterium Lactococcus lactis (La)
ctococcus lactis) and a food containing bacteriocin produced by at least one compound selected from the group consisting of polylysine, pectin or pectin hydrolyzate, chitosan, pepper extract, wasabi extract, hop extract and alcohol. For preservatives. 2. A lactic acid bacterium Lactococcus lactis (La)
A food preservative containing bacteriocin produced by Ctococcus lactis) and at least two compounds selected from the group consisting of sodium acetate, lactic acid, glycine, alanine and protamine.