JP3155453B2 - Method for enhancing microbial growth inhibitory effect of lactic acid and / or lactate - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to controlling or delaying the growth of food poisoning bacteria and spoilage microorganisms in foods and drinks, and preventing the loss of foods and drinks caused by safe storage, distribution, supply and spoilage. The present invention relates to a method for enhancing the effect of lactic acid and / or lactate on inhibiting the growth of microorganisms.

[0002]

2. Description of the Related Art In recent years, various foods and beverages have become increasingly diversified. In addition to foods and beverages unique to Japan, Chinese foods, various cooked foods and drinks in European style, and various ethnic foods, and so on. With the accompanying appearance of processed foods and drinks, the microorganisms related to those foods and drinks have also become very diversified, and there is a possibility that problems may be caused by microorganisms that cannot be controlled by conventional concepts.

[0003] In recent years, the health and natural orientation of consumers for foods and drinks has greatly increased, and many products called light taste and sweet salt have been manufactured. As a result, the salt concentration used in the foods and drinks has been remarkably reduced. However, the concentration has been reduced to half of that used before the 1975's, or to about 1/4 in extreme cases. This tendency is not only for Japanese-style foods such as pickles, boiled foods such as boiled tsukudani, various types of salted seafood, meat, squid and octopus, but also Western-style foods such as ham, sausage, bacon and salad. Tend to be found on a wide range of food products. However, as a result, these foods and drinks have reduced the osmotic pressure obtained by salt, are kept in a state of high water activity, and create a favorable condition for the growth of food poisoning bacteria and other microorganisms. ing.

[0004] Recently, as a result of the advancement of women in society,
Increasingly, home cooking has been omitted, and many foods have become ready-to-eat foods, which are lined up in supermarkets and convenience stores, and these foods are also cooked at low salt concentrations. A convenient environment for development is being provided here as well.

In order to solve these problems of foods and drinks, it is one of simple solutions to use a chemical substance such as a preservative or a bactericide that suppresses the growth of microorganisms. However, these methods involve adding a foreign substance called a chemically synthesized product to food or drink, which is not a preferable method from the viewpoint of the safety of the food or drink or the nature of the food or drink. Therefore, recently, using natural products that are naturally generated in foods and used for foods for a long time,
Trying to control microorganisms in food and drink.

Further, in order to control or reduce the growth of microorganisms in foods and drinks having these problems, packaging of foods and drinks is carried out in a clean room or a clean booth so that the food and drink can be handled during the handling. Microbial contamination is significantly reduced, vacuum packaging reduces the oxygen inside the package to control the growth of microorganisms, or the gas inside the packaging is replaced with nitrogen or carbon dioxide by lowering the oxygen concentration from the air. And trying to control it.

Further, microorganisms in foods and drinks are controlled by means such as storing or distributing the foods or drinks at a low temperature, for example, at a temperature of 10 ° C. or lower, or freezing them. There are a lot of things that are difficult to freeze, for example, gel foods such as tofu and kamaboko, cooked foods and drinks, etc., lose their characteristics by freezing,
Also, in foods that are refrigerated at low temperatures, microorganisms that prefer low temperatures gradually grow, and these also include several types of food poisoning bacteria.On the other hand, food poisoning that occurs when foods and drinks are stored at low temperatures appears. I have.

[0008]

In order to solve this problem, safer and more natural methods have been sought.
Attempts have been made to control microorganisms in foods and beverages by using lactic acid and lactates made by brewing methods rather than artificial synthesis.Especially in Western countries, dairy products, meat, cows, pigs,
It has begun to be used for controlling microorganisms in carcasses such as poultry, and controlling microorganisms in roast beef, sausage, prosciutto, vacuum-cooked food, and even river sausage, some fish fillets, shrimp, crayfish, and the like. Moreover, it has been revealed that the antibacterial action of lactic acid or lactate prolongs the induction period before the microorganism starts to grow, and that the action is particularly remarkable at low temperatures.

However, using lactic acid or lactate,
There are several problems when trying to control microorganisms in foods and beverages, which, despite being recognized as the most suitable natural ingredients for preserving foods and beverages, do not have a wide range of uses. That was the result. The problem is that the antibacterial activity of lactic acid and lactates is not very strong, so that the amount of use is increased, which may affect the taste and flavor of food and drink. In addition, lactic acid and lactate are usually very water-soluble and highly hygroscopic, so that they can be handled only in the form of an aqueous solution.When using lactic acid or lactate, lactic acid or lactate is usually used. At the same time, water may be added to the food or drink. Lactic acid and lactate have an antibacterial effect on bacteria, but unlike acetic acid and propionic acid, have a weak antibacterial effect on fungi such as mold and yeast. At the time of addition, free water is inevitably added to the food or drink, and there is a possibility that the growth of mold and the like may be promoted.

[0010] The present invention has been made to solve the above problems, the present inventors have with lactate or lactate specific ratio, containing a combination of certain proportions of trehalose in food products
More than 1.0% by weight of sodium chloride
In the presence of calcium and / or potassium chloride, the effect of lactic acid and / or lactate on inhibiting the growth of microorganisms is further enhanced, and the growth of general bacteria and the growth of fungi such as mold can be effectively suppressed. The present invention has been completed.

[0011]

That is, the lactic acid and / or lactic acid of the present invention is used.
Alternatively, a method for enhancing the microbial growth inhibitory effect of lactate is as follows: in a food or drink, lactic acid and / or lactate is 1.0 to 4.0% by weight , trehalose is 0.3 to 10.0% by weight, sodium chloride
And / or 1.0% by weight or more of potassium chloride .

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Lactic acid and lactate used in the present invention have two types of isomers, L-type and D-type. Usually, 0.7-1.
Lactic acid contained at about 3% by weight is L-type, and the D-isomer is hardly absorbed and absorbed by the human body, and is not given to infants according to the WHO evaluation. It is preferable to use an L-isomer that is easily absorbed.
However, it has been found that lactic acid produced by fermentation by microorganisms has L-type, D-type, and a mixture of both, and the antibacterial action against microorganisms is the same for L-type, D-type, and a mixture of both. Therefore, in order to achieve the intended object of the present invention, any of the L-isomer, the D-isomer, and a mixture thereof may be used.

In the present invention, examples of the lactate include sodium salts, potassium salts, calcium salts, magnesium salts, ammonium salts, etc., which are harmless to the human body and affect the taste, flavor, texture, etc. of foods and drinks. Anything that does not give The type of lactate may be selected from food quality, market, nutritional viewpoint, and the like. For example,
The addition of a low-salinized salted fish meat product to a meat product can enhance the effect of restoring the elasticity and hydration of the product lost due to the low salt concentration. In addition, potassium salt can be used instead of salt in marine products and meat products adjusted to a low salt concentration to suppress the intake of salt. Furthermore, calcium salts are highly water-soluble and serve as a supply source of calcium ions required as an essential factor when transglutaminase works, and are also effective for improving the elasticity of fishery products and meat products. Lactic acid and lactate can be appropriately mixed and used, and even when lactate or lactic acid other than calcium lactate is used, the combination use of about 0.1% by weight of calcium lactate is based on the reason described above. This can be said to be a preferable mode.

In the present invention, naturally occurring α, α-trehalose is preferred as trehalose.
β-trehalose and β, β-trehalose can also be used. Trehalose can be added to fish paste products such as kamaboko, meat products such as raw ham, Japanese sweets such as mochi,
Since these products are not browned, they can be added to foods and beverages that do not like browning.

In the present invention, the drinking of lactic acid and / or lactate
Content in food is 1.0-4.0% by weight
However , the content is particularly preferably 1.2 to 1.8% by weight. The content of trehalose in foods and drinks is 0.3 to 10.0% by weight, and particularly preferably 1.0 to 5.0% by weight.
The content of lactic acid and / or lactate in food or drink is 1.
If the amount is less than 0% by weight, sufficient antibacterial action may not be exhibited even when used in combination with trehalose.
If it exceeds 0% by weight, it may affect the flavor of food and drink. On the other hand, the content of trehalose in food and drink
If the amount is less than 0.3% by weight, the growth of fungi such as mold may be insufficiently suppressed. If the amount exceeds 10.0% by weight, the growth of fungi such as mold may be suppressed. Although effective, it affects the flavor and the like of food and drink and is not economically attractive.

[0016] To the extent that the desired effects of the present invention are not impaired, trehalose may be partially replaced with, for example, raffinose, lactitol, sorbitol, xylitol, sugar, maltitol, or a monosaccharide, an oligosaccharide itself or a mixture thereof. These can be replaced with one or a mixture of two or more such reducing sugars. These sugars,
Although reducing sugars are not as effective as trehalose, they have the same action as trehalose, and these sugars, reducing sugars, and the like have already been added to the production of foods and drinks for taste control and in food and drink raw materials. In some cases. In such a case, the amount of trehalose added may be reduced according to the amount of the added saccharide and reducing sugar.

In the method of the present invention, the food and drink may further contain 1.
0% by weight or more of sodium chloride and / or potassium chloride
The effect of suppressing the growth of microorganisms by using trehalose in combination with lactic acid and / or lactate at a specific ratio can be further improved. Therefore, in the case of a food or drink having a salt content of less than 1.0% by weight, sodium chloride and / or potassium chloride are added so that the content becomes 1.0% by weight or more. Sodium chloride and / or
Or the upper limit of the content of potassium chloride in food and drink,
Although it differs depending on the type of food and drink and is not specified, the excessive content of sodium chloride and / or potassium chloride in the food and drink will not only impair the flavor of the food and drink, but especially in the case of sodium chloride This can lead to overdose problems. For this reason, when adding sodium chloride and / or potassium chloride, the amount of 1.0% by weight or more is used in such a range that the taste and flavor of the food and drink are not inhibited and the problem of excessive salt intake does not occur. Is preferably added.

Foods and drinks to which the method of the present invention can be applied include:
Fish paste products such as bamboo rings, kamaboko, hang pen, fried kamaboko; fish fillets, dried seafood, fried seafood; ham, sausage, bacon, roast beef, grilled pork, cutlets,
Meat products such as hamburgers; retort foods such as curries, prepared dishes, uncles and porridges; boiled noodles such as udon and buckwheat noodles, noodles such as noodles, L L noodles, raw Chinese noodles, steamed Chinese noodles; , Tsukudani, side dishes; processed egg products such as fried eggs; delicacies such as squid and octopus salty and squid; dumplings, shumai, spring rolls, tofu, cooked rice and rice balls, rice cakes, dumplings; Bread, cake, cream puff and flour flower pastes; spreads and pastes such as sandwiches; various types of semi-moist pet food; orange, grape, grapefruit, pineapple, Fresh juices such as apples; various lactic acid drinks and lactic acid bacteria drinks; dairy products such as yogurt and cheese; undistilled fermentation of wine and beer Etc. The.

The method of adding lactic acid and / or lactate and trehalose to foods and drinks, the timing of addition, and the like are determined according to the production form of the foods and drinks,
It varies depending on the packaging form, the method of handling the food and drink raw materials, the heating temperature and heating method at the time of production, the storage and distribution form of the product, the temperature at that time, and the like. For example, in the case of seafood kneaded products, lactic acid and / or lactate and trehalose are added when thawed frozen surimi as a raw material is produced. Meat products,
For example, in the case of raw ham, lactic acid and / or lactate are added to the pickle solution (in the case of raw ham, sodium lactate having a concentration about half that of normal salt is added) and the same amount of trehalose is added. Dissolve and inject it into the raw pork.

In the case of noodles, lactic acid and / or lactate and trehalose are added to the saline added to the raw wheat flour. For most pickles, lactic acid and / or lactate and trehalose may be added to the pickle seasoning liquid. In addition, in many cases of squid and octopus delicacies, it is preferable to add lactic acid and / or lactate and trehalose to the seasoning liquid at the stage of secondary seasoning. Furthermore, in processed egg foods such as fried eggs, lactic acid and / or
Alternatively, a method of adding a lactate and trehalose and baking to obtain a product is employed.

[0021]

[Action] During food products, 1.0 to 4.0 wt% of lactic acid and / or lactate, 0.3 to 10.0% by weight of trehalose
Together, In no event further 1 wt% or more of sodium chloride and / or potassium chloride coexist, lactic acid and / or microbial growth inhibitory effect of lactate why is enhanced is not clear, presumably due to the presence of trehalose Not only the effect of reducing water activity, but also the amount of water fixed to trehalose increases, the concentration of lactic acid and lactate in free water increases locally, and as a result, it can be proliferated by using free water It is speculated that the microorganisms will significantly cause bactericidal, bacteriostatic, stunted growth or prolonged induction period. Also, trehalose is known to have a property improving effect of food and drink, for example, an effect of improving freezing tolerance, etc.
When trehalose is added alone, the expected effect is often not obtained. However, lactic acid and / or
Or when lactate and trehalose are used in combination, lactic acid and / or
Or if lactate only enhances the microbial growth inhibitory effect
Without increasing the penetration of trehalose into food tissues,
There is also an effect that trehalose sufficiently exerts the action of improving food properties.

[0022]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. In Examples and Comparative Examples,% means% by weight.

EXAMPLES 1-5, COMPARATIVE EXAMPLE 1 A frozen surimi of SA-class pollock was thawed overnight at room temperature, divided into 7 equal portions of 5 kg each, and as shown in Table 1, a control product without additives. The additives shown in the same table were added except for. Each surimi was then stirred in a silent cutter for 5 minutes, then 2.0% salt, 3.0% starch and 5.0% ice water were added and mixed with the silent cutter for 4 minutes. Each of these surimi was fried in soybean oil at 160 ° C. for 14 minutes to form fried kamaboko. The obtained deep-fried kamaboko was evaluated for hardness and the number of general viable bacteria and the number of lactic acid bacteria were measured. Thereafter, each fried kamaboko was aseptically packed with a plastic packaging material and stored at 10 ° C. After a predetermined number of days during the storage period, the hardness of the fried kamaboko was evaluated, and the number of general viable bacteria and the number of lactic acid bacteria were measured. Table 2 shows the results.

[0024]

[Table 1]

[0025]

[Table 2]

Examples 6 to 9 and Comparative Example 2 After defrosting 20 kg of a frozen surimi of SA-class pollock, the additives shown in Table 3 were added to each of the sections which were roughly ground with a silent cutter and divided into four equal portions of 4 kg each. Furthermore, after adding 2.5% of salt, 2.0% of mirin, 3.0% of liquid egg white, and 6.0% of ice water, respectively, and mixing them with a silent cutter for 5 minutes, a vinylidene chloride casing having a folding diameter of 48 mm was added. It was filled and heated in hot water of 90 ° C. for 35 minutes to make a kamaboko package. After immersing this in cold water and returning to normal temperature,
Stored in a 15 ° C. incubator. Immediately after the production and after a lapse of a predetermined number of days during the storage period, the state of the Kamaboko was evaluated and the number of general viable bacteria was measured. Table 4 shows the results.

[0027]

[Table 3]

[0028]

[Table 4]

Example 10, Comparative Example 3 A pickle solution was injected into pig ribs by an injector in an amount of 10.0% based on the pork. The pickle solution was formulated according to the standard formula of 22.0% salt, 3.0% sugar, 0.2% sodium nitrite, 2.0% polymerized sodium phosphate, and 0.5% sodium ascorbate. Except for the products, those further mixed with the additives shown in Table 5 were used. Injection of each pickle solution was performed slowly over a long time so that the pickle solution permeated the meat evenly, and then smoked for about 5 hours in the usual manner to obtain a quick-setting bacon. After cooling, the bacon that had been allowed to stand overnight was sliced with a slicer that had been sufficiently cleaned, aseptically vacuum-packaged, and then stored in a 10 ° C incubator. Table 6 shows the results of measuring the number of viable bacteria in bacon after a predetermined number of days during the storage period.

[0030]

[Table 5]

[0031]

[Table 6]

Examples 11 to 13 and Comparative Example 4 Raw materials of 100 kg of pork, 30 kg of beef, and 10 kg of lard were divided into 5 equal portions of 28 kg each and adjusted and tested as shown in the following first to fifth sections. .

Section 1 (control): minced pork, beef and lard, respectively; salt 2.0%, ice water 4.0%, polymerized phosphoric acid 0.3%, sodium nitrite 0.015%, 0.1% sodium ascorbate, 3.0% sugar and 3.0% starch were added and mixed for about 4 minutes in a silent cutter. This was filled into sheep intestine, and the surface was dried at 45 ° C. in a smoking room, and then smoked at 60 ° C. for 1 hour, and then 72 ° C.
Was boiled in warm water for 35 minutes to obtain a wiener sausage, and cooled to obtain a product. Each of the five sausages was packaged in a plastic packaging material, the gas inside the package was replaced with carbon dioxide gas, and the package was stored in a thermostat at 10 ° C., and the increase in the number of viable bacteria in the sausages was measured.

Section 2 (Comparative Example 4): Adjusted in the same manner as Section 1 except that 2.0% of sodium lactate was added to the composition of Section 1 and salt was reduced to 1.2%. And tested in the same manner.

Third section (Example 11):
Except that 2.0% of sodium lactate and 2.0% of trehalose were added and the salt was reduced to 1.2%, the test was performed in the same manner as in the first section, and the test was performed in the same manner.

Fourth section (Example 12):
Except that 1.3% of sodium lactate, 0.5% of calcium lactate, and 3.0% of trehalose were added and the salt was reduced to 1.5%, the adjustment was performed in the same manner as in the first section, and the test was performed in the same manner. .

Fifth section (Example 13):
Except that 1.0% of sodium lactate, 1.0% of potassium lactate, and 3.0% of trehalose were added and the salt was reduced to 1.0%, the same adjustment as in the first section was performed and the test was performed in the same manner. .
Table 7 shows the results of measuring the number of viable bacteria during the storage period in the first to fifth wards.
Shown in

[0038]

[Table 7]

Example 14, Comparative Example 5 35 parts by weight of water and 2.5 parts by weight of sodium chloride were added to 100 parts by weight of flour, mixed for 10 minutes by a mixer, kneaded by a composite machine, and then mixed by a rolling mill. A band was formed, and cut straight into a raw noodle with a cutting blade. After boiling this raw noodle in boiling water for 5 minutes to make it boiled noodles, cut it into a certain size,
Packaged in plastic bags. This was left still in a storage at 8 ° C., and the result of observing the progress of decay with the naked eye was shown in Table 8.
It was shown to. In addition, the boiled noodles of the sample had the following composition from the first section to the third section.

First group (control): The above-mentioned composition was kept as it was, and no other additives were added. Second Section (Comparative Example 5): A composition in which water was reduced to 33 parts by weight and 4 parts by weight of a 50% solution of sodium lactate was added to the composition of the first section. Third Section (Example 14): From the composition of the first section, water was reduced to 33 parts by weight, and a 50% solution of sodium lactate was 4 parts by weight,
A product to which 3 parts by weight of trehalose is added.

[0041]

[Table 8]

[0042]

As described above, according to the method of the present invention, lactic acid and / or lactate and trehalose are contained in food and drink at a specific ratio.
By containing in , not only general bacteria,
It is also possible to suppress the growth of fungi such as molds and yeasts, for which it was difficult to suppress the growth only by adding lactic acid or lactate. Moreover, according to the method of the present invention, an excellent microbial control effect can be obtained even with a small amount of lactic acid or lactate added, so that the added amount of lactic acid or lactate does not affect the taste or flavor of the food or drink. The amount can be made as small as possible, and the growth of microorganisms in the food or drink can be effectively suppressed without impairing the taste or flavor of the food or drink. Further, the method of the present invention comprises the steps of:
By allowing 0% by weight or more of sodium chloride and / or potassium chloride to coexist in food and drink , lactic acid and
And / or lactate and trehalose in combination
As a result, the effect of suppressing the growth of microorganisms in foods and drinks is further enhanced.

Continued on the front page (51) Int.Cl. ⁷ identification code FI A23L 3/3562 A23L 3/3562 (58) Investigated field (Int.Cl. ⁷ , DB name) A23B 4/12 A23L 1/31 A23L 3 / 3508 A23L 3/3562 A23C 9/13 JICST file (JOIS) JAFIC file (JOIS)

Claims (1)

(57) [Claims] 1. Lactic acid and / or lactate in food or drink .
0 to 4.0% by weight, 0.3 to 10.0-fold trehalose
% Sodium chloride and / or potassium chloride
A method for enhancing the microbial growth inhibitory effect of lactic acid and / or lactate, characterized in that the content is at least 10% by weight .