JP3110450B2 - Antibacterial agent - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to an antibacterial agent which has a growth inhibiting effect on a wide range of microorganisms and is particularly suitable for being added to foods.

[Conventional technology]

Conventionally, various antibacterial agents have been used to enhance the preservability of foods. Among these antibacterial agents, use of sorbate and benzoic acid has been approved for synthetic antibacterial agents, and preparations of lysozyme, protamine, spice extract, etc. have also been commercialized for natural antibacterial agents. .

Recently, it has become clear that synthetic antibacterial agents have excellent antibacterial effects, but their safety remains unclear, and the need for highly safe natural antibacterial agents has been increasing. However, these natural antibacterial agents have weak antibacterial effects and have not been sufficiently satisfactory as antibacterial agents.

[Problems to be solved by the invention]

In general, it is widely known that an organic acid, particularly fumaric acid, has antibacterial properties, and attempts have been made to use it as an antibacterial agent for foods in order to overcome the drawbacks of conventional antibacterial agents. However, also in this case, fumaric acid is poor in solubility in water due to its strong hydrophobicity, and its appearance is poor due to precipitation of crystals or the like in foods to which fumaric acid is added.

In order to solve this, for example, a method of improving the solubility of fumaric acid in water by coating it with fumaric acid using a water-soluble polymer or the like as a coating agent (JP-A-60-38453, JP-A-60-38453, Japanese Patent Application Laid-Open No. 60-196436) was also proposed, but this was also expensive and was unsuitable as a food additive.

[Means for solving the problem]

The present inventors have solved the disadvantages of fumaric acid,
As a result of intensive studies to obtain an antibacterial agent suitable for addition to food, the flavouric acid in powder form is coated with a water-soluble powder emulsifier having a melting point of 40 ° C or higher, and the flavor and appearance of the food to which it is added are added. The inventors have found that an antibacterial agent which does not detract from the above can be obtained, and have completed the present invention.

That is, the present invention relates to an antibacterial agent obtained by solubilizing fumaric acid with an emulsifier.

An object of the present invention is to provide an excellent safety, which can be added to foods and the like, has a growth inhibitory action against a wide range of microorganisms, and improves the flavor, appearance, etc. of the food to which it is added. An object of the present invention is to provide an antibacterial agent.

The fumaric acid used in the present invention has a particle size of 200 mesh or less obtained by a usual production method. Further, by using fumaric acid coated with a coating agent by the above-mentioned conventional technique as a raw material, the solubility can be further enhanced.

As the emulsifier used in the present invention, water-soluble and having a melting point of 40 ° C. or more from polyglycerin fatty acid ester, sucrose fatty acid ester, saponin and the like can be used alone or in an appropriate combination as powders. . In particular, sucrose fatty acid ester F- manufactured by Mitsubishi Kasei Food Co., Ltd.
1570, P-1670, etc. are suitable.

In the antibacterial agent of the present invention, other antibacterial agents as a synergist, for example, alcohols, spices, organic acids other than fumaric acid, aliphatic monoglyceride, etc., with respect to 100 parts by weight of fumaric acid, 0.1
It can be added in the range of up to 1000 parts by weight.

In order to produce the antibacterial agent of the present invention, powdery fumaric acid as a core substance and powdery particles of a water-soluble emulsifier having a melting point of 40 ° C. or higher as a coating material are brought into contact with each other and collided with each other to coat fumaric acid. As the device, a ball mill, an electric mortar, a high-efficiency powder mixing device, a device for bringing powder into contact by high-speed convection, or the like can be used. At this time, if the action is carried out under extremely extreme conditions, there is a risk that the pulverization of fumaric acid as the core substance may occur. If the core substance and the coating agent are preliminarily mixed before being operated by these devices, the coating efficiency can be further increased.

In this case, the mixing ratio between the core substance and the coating agent is as follows.
It is possible to use the coating material in the range of 0.1 to 50 with respect to the core material 1 by weight ratio, but it is necessary to appropriately select within this range in relation to the particle size ratio between the core material and the coating material. is there. When the particle size ratio is large, the mixing ratio can be increased. However, when the particle size ratio is small, the mixing ratio is desirably 4 or less. Simply decreasing the mixing ratio does not necessarily increase the coating efficiency, but rather increasing the mixing ratio may provide better performance. Even with the same mixing ratio, the coating efficiency can be further increased by coating the coating agent several times.

In using the antibacterial agent of the present invention, for example, gram-positive bacteria such as Bacillus sp. It can inhibit the growth of a wide variety of microorganisms such as fungi such as genus and Aspergillus.

At this time, the minimum growth inhibitory concentration of the antibacterial agent is 1 ppm or more with respect to the target substance to be added.
Preferably it is 00 ppm. If the amount added is less than 10 ppm,
If the growth inhibitory effect is not obtained, and if it exceeds 8000 ppm, the taste of the food or the like to be added is unfavorably deteriorated.

〔The invention's effect〕

Since the antibacterial agent of the present invention is highly safe and has a growth inhibitory effect on a wide range of microorganisms, a strong antibacterial effect can be expected by adding it to foods and the like.

Further, since it has excellent solubility in water, it can be easily added to foods and the like.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Production Examples, Comparative Production Examples, Examples, and Comparative Examples.

 In these examples,% indicates% by weight.

Production Example 1 350 g of fumaric acid (manufactured by Nippon Yushi Co., Ltd.) and 5 g of sucrose sugar fatty acid ester P-1670 (manufactured by Mitsubishi Kasei Food Co., Ltd.) were applied to Nara Hybridization System (manufactured by Nara Machinery Co., Ltd.) for 20 minutes. Treatment yielded the antimicrobial agent of the present invention.

Production Example 2 A product obtained by crushing fumaric acid (manufactured by NOF Corporation) with a jet crusher (manufactured by Nippon New Mac Company).
100 g was mixed with 5 g of sucrose fatty acid ester P-1670 (manufactured by Mitsubishi Kasei Food Co., Ltd.) and passed through Hensiel Kimmiser to obtain 15 g
After treating for 1 minute, the antibacterial agent of the present invention was obtained.

Production Example 3 100 g of fumaric acid (manufactured by Nippon Yushi Co., Ltd.) and 0.5 g of Kirayasaponin powder (manufactured by Maruzen Kasei Co., Ltd.) were placed in a mechanomill (manufactured by Nara Machinery Co., Ltd.) and treated for 5 minutes to treat the antibacterial agent of the present invention. I got

Comparative Production Example 1 Untreated fumaric acid (manufactured by NOF Corporation) itself was used as a comparative product.

Comparative Production Example 2 A commercially available antibacterial agent containing fumaric acid as a main raw material was used as a comparative product.

Example 1 The antibacterial agent and the comparative product of the present invention obtained in Production Examples 1 to 3 and Comparative Production Examples 1 and 2 were charged into water at 20 ° C. so as to have a concentration of 0.5%. (About 500 rpm), and the time until complete dissolution was measured. The results are shown in Table 1.

Example 2 200,400,1000 ppm of the antibacterial agent obtained in Production Example 1 was added to a tryptosome agar medium (manufactured by Eiken Chemical Co., Ltd.) as a medium for bacteria and a Sabouraud agar medium (manufactured by Eiken Chemical Co., Ltd.) as a medium for fungi. It was added and sterilized.

Then, 10 ml of this sterilized medium was poured into a sterile dish, allowed to cool and solidified, and then cultured in ordinary broth (manufactured by Eiken Chemical Co., Ltd.) for 24 hours.
Each μ was inoculated on a sterilized medium. Table 2 shows the inoculated bacteria.
4 kinds of bacteria and 2 kinds of fungi shown in the above.
After culturing at 30 ° C. for 48 hours for fungi, the minimum amount of the antibacterial agent necessary to inhibit the growth of the bacteria was determined.
The results are shown in Table 2.

Example 3 The added amount of the antibacterial agent used for sterilizing the agar medium was 100, 200, 50
Except for 0.1 ppm, Production Example 2 was carried out in accordance with Example 2.
With respect to the antibacterial agent obtained in the above, the minimum amount of the antibacterial agent necessary for inhibiting the growth of bacteria was determined. The results are shown in Table 2.

Example 4 The added amount of the antibacterial agent used for sterilizing the agar medium was 100, 200, 10
A minimum amount of the antibacterial agent required for inhibiting the growth of bacteria was determined for the antibacterial agent obtained in Production Example 3 in the same manner as in Example 2 except that the amount was set to 00 ppm. The results are shown in Table 2.

Comparative Example 1 The antibacterial agent obtained in Comparative Production Example 1 was required to inhibit the growth of bacteria according to Example 2, except that the amount of the antibacterial agent used for sterilizing the agar medium was 2000 ppm. The minimum amount of antimicrobial was determined. The results are shown in Table 3.

Comparative Example 2 According to Example 2, the antibacterial agent obtained in Comparative Production Example 2 was necessary to inhibit the growth of bacteria, except that the amount of the antibacterial agent used for sterilizing the agar medium was 2000 ppm. The minimum amount of antimicrobial was determined. The results are shown in Table 3.

Example 5 The antibacterial agents obtained in Production Example 1 and Comparative Production Example 1 were respectively dissolved in water to obtain a 0.3% aqueous solution. After the green onion cut into a thickness of 2 mm was immersed in it for 30 seconds, the green onion was taken out, drained, and the number of viable bacteria was counted after 48 hours at 15 ° C. The results are shown in Table 4.

Example 6 The antibacterial agents obtained in Production Example 2 and Comparative Production Example 2 were each dissolved in water to obtain a 0.1% aqueous solution. 3 in it
After immersing the lettuce cut into a cm square for 30 seconds, it was taken out, drained, and the number of general viable bacteria was measured at 15 ° C. for 48 hours, and the browning state was observed. The results are shown in Table 5.

Example 7 0.05% of the antibacterial agents obtained in Production Example 3 and Comparative Production Example 2 were respectively added to hamburger ingredients having the following composition, and mixed with a Hobart mixer for 30 seconds to produce hamburgers.

(Contains hamburger) (%) Ground chicken 25.0 Ground pork 25.0 Ground beef 18.4 Onions 20.0 Bread crumbs 10.0 Salt 0.8 Pepper 0.1 Beef extract 0.5 Sodium glutamate 0.2 . The results are shown in Table 6.

Example 8 The antibacterial agents obtained in Production Example 1 and Comparative Production Example 1 were each dissolved in water to obtain a 0.3% aqueous solution. One in it
Chicken breast cut into cm squares was immersed for 30 seconds, taken out and placed in a sterile dish, and the number of general viable bacteria after 24 hours at 20 ° C. was measured. The results are shown in Table 7.

Example 9 Using neutral wheat flour as a raw material, 0.05% of the antibacterial agent obtained in Production Example 2 and Comparative Production Example 2 was added, and the mixture was subjected to a noodle making machine (manufactured by Taisei Machine Industry Co., Ltd.) under the following noodle making conditions. Noodles were manufactured.

(Noodle-making conditions) Kneading 12 minutes Rolling 2.0 Rolling (composite) 2.0 Aging 30 minutes Rolling 1.3 Rolling 1.6 Cutting edge No. 1.9 Further, raw noodles were boiled with boiling water for 12 minutes, and then washed with water to obtain boiled noodles. The obtained boiled noodles were stored at 25 ° C., and the number of general viable bacteria was measured over time. The results are shown in Table 8.

Example 10 After washing white rice with water and immersing it in water for 2 hours, Production Example 3
And 1% of the antibacterial agent obtained in Comparative Production Example 2 was added and cooked. After the rice was cooked, the bacteria were left in the room for 2 hours to inoculate the falling bacteria, stored at 30 ° C., and the number of general viable bacteria was measured over time. The results are shown in Table 9.

Example 11 A cutting board of a chicken processing plant, a kitchen knife, a conveyor belt,
A 1% aqueous solution of the antibacterial agent obtained in Production Example 2 and Comparative Production Example 2 was sprayed for 10 seconds, and the number of general viable bacteria was measured.
The results are shown in Table 10.

From the results of the above Examples and Comparative Examples, the antibacterial agent of the present invention is compared with an antibacterial agent consisting of untreated fumaric acid itself and a commercially available antibacterial agent containing fumaric acid as a main raw material.
It can be seen that the solubility in water and the antibacterial effect on microorganisms are remarkably excellent.

Continuation of the front page (72) Inventor Hiroshi Kihara 1-25-121 Higashicho, Kichijoji, Musashino-shi, Tokyo (56) References JP-A-60-133863 (JP, A) JP-A-1-120267 (JP, A) ( 58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 3/3508

Claims (1)

(57) [Claims] An antibacterial agent comprising a powdery fumaric acid coated with a water-soluble emulsifier having a melting point of 40 ° C. or higher.