JP3352794B2 - Food preservatives - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a food preservative.

[0002]

2. Description of the Related Art Conventionally, food preservatives include medium-chain fatty acid monoglyceride, lysozyme, ε-polylysine,
Among protamine, glycine and organic acid salts, sodium acetate, ethanol, etc. are mainly known, and these are used alone or in combination of several kinds, but each has advantages and disadvantages in terms of effect and taste. Is not fully satisfactory. Although the bacteriostatic action of medium-chain fatty acid monoglycerides has been well known, medium-chain fatty acid monoglycerides cannot be added in sufficient amounts to obtain the effect due to their unique taste and odor, and in starch-based foods. Its effect is halved. Glycine and organic acid salts have no effect when added in small amounts,
In addition, when an amount in which an effect can be expected is added, the taste and flavor of the food are impaired due to its unique taste and odor. Lysozyme is said to have a lytic effect, but its effect is limited to some bacterial species and does not act as a practical bacteriostatic agent when used alone. Although ε-polylysine has an antibacterial activity in an in vitro test, when used in various foods, it is easily affected by food components and the antibacterial activity is reduced. Protamine has antibacterial activity in the neutral to weakly alkaline range, but its effective pH
Areas limit their use in food. As a technique using several kinds of antibacterial components, a technique using protamine and an emulsifier for food is disclosed (Japanese Patent Publication No. 61-1991).
No. 416), but the effect is insufficient for foods with high solid content and high nutritional value. In addition, a technique using protamine and ε-polylysine in combination has been disclosed (publication patent No. 28315), but the effect is insufficient for foods having a high solid content and a high nutritional value like protamine. is there.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a food preservative having an excellent preservative effect when added to food.

[0004]

Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above-mentioned problems, and as a result, ε-polylysine and / or a salt thereof and a mixture of protamine and / or a salt thereof are mixed with glycerin fatty acid ester. The present invention has been found to be able to provide an effective food preservative when used in combination with one or more selected from polyglycerol fatty acid esters. That is, the present invention
(A) ε-polylysine and / or a salt thereof, and (B) a mixture of protamine and / or a salt thereof, and one or more kinds selected from (C) glycerin fatty acid ester and (D) polyglycerin fatty acid ester And a food preservative characterized by being used in combination with
Hereinafter, the present invention will be described in detail. The glycerin fatty acid ester used in the present invention is an ester of glycerin and a fatty acid. As the fatty acid, a linear fatty acid having 8 to 12 carbon atoms is preferable, and examples thereof include caprylic acid, capric acid, and lauric acid. Glycerin fatty acid esters include mono, di, and triesters, and it is preferable to use a monoester,
Examples include glycerin monocaprylate, glycerin monocaprate and glycerin monolaurate. The glycerin fatty acid esters used in the present invention may be used alone or as a mixture of two or more.

[0005] The fatty acid of the polyglycerol fatty acid ester used in the present invention is preferably a linear fatty acid having 8 to 14 carbon atoms, such as caprylic acid, capric acid, lauric acid and myristic acid. The polyglycerin of the polyglycerin fatty acid ester used in the present invention is a polymer of glycerin and is generally di, tri, tetra, penta, hexa,
Octa and decaglycerin are mentioned. The polyglycerin fatty acid ester used in the present invention is an ester of polyglycerin and a fatty acid, and the degree of esterification is preferably mono, di, or triester. For example, diglycerin mono, di, tricaprylate, Glycerin mono, di, tricaprate, diglycerin mono, di, trilaurate, triglycerin mono, di, tricaprylate, triglycerin mono, di, tricaprate, triglycerin mono, di, trilaurate, tetra Glycerin mono, di, tricaprylate, tetraglycerin mono, di, tricaprate, tetraglycerine mono, di, trilaurate, pentaglycerin mono, di, tricaprylate, pentaglycerine mono, di, Licaprate ester, pentaglycerin mono, di, trilaurate, hexaglycerin mono, di, tricaprylate, hexaglycerin mono, di, tricaprate, hexaglycerin mono, di, trilaurate, octaglycerine mono, di, Tricaprylate, octaglycerin mono, di, tricaprate, octaglycerin mono, di, trilaurate, decaglycerin mono, di, tricaprylate, decaglycerin mono, di, tricaprate, decaglycerine mono, di, And trilaurate.

The polyglycerol fatty acid esters used in the present invention may be used alone or in a mixture of two or more. The glycerin fatty acid ester and polyglycerin fatty acid ester used in the present invention are liquid to viscous liquid at room temperature, and may be used as they are, or may be powdered using an excipient such as dextrin. The ε-polylysine used in the present invention is not particularly limited, but can be obtained, for example, by the production method described in JP-B-59-20359. That is, it can be obtained by culturing a polylysine-producing bacterium belonging to the genus Streptomyces in a medium, separating and collecting ε-polylysine from the resulting culture. Further, ε-polylysine used in the present invention can be obtained in a free form, but free ε-polylysine is difficult to obtain in a powder form as it is highly hygroscopic, but when an excipient such as dextrin is used. , Can be obtained in powder form. In addition, when an inorganic acid salt or an organic acid salt is used, it can be obtained as a powder or a solid, and handling becomes easy. The effect of ε-polylysine as a food preservative is essentially the same whether it is free ε-polylysine or its salt form.

[0007] Protamine used in the present invention is a strongly arginine-rich strongly basic protein present as nucleoprotamine bound to deoxyribonucleic acid in the vertebrate sperm nucleus, and is mainly composed of salmon, trout, herring, mackerel, and skipjack. And protamine derived from fish and chickens, and can be used in the form of free protamine or salt when used. The salts of ε-polylysine and protamine include inorganic acid salts and organic acid salts. As inorganic acid salts, hydrochloride, sulfate,
Orthophosphates and polymerized phosphates, as organic acid salts are adipates, citrates, glucono delta lactone salts, gluconates, kojites, succinates, acetates, tartrates, lactates, Fumarate, malate, phytate and the like. The amount of each preservative component of the present invention added to food is ε
Polylysine is 0.001 to 0.5% by weight, preferably 0.005 to 0.3% by weight, and protamine is 0.001 to 0.5% by weight, preferably 0. 005 to 0.3% by weight, glycerin fatty acid ester and / or polyglycerin fatty acid ester is 0.005 to 0.5% by weight, preferably 0.00
5 to 0.3% by weight, and each of these components may be added directly to the food or may be added in advance as a formulation. As a preparation, powder of each component may be mixed,
Or it may be in the form of a solution.

[0008] The food preservative of the present invention, in addition to the above components,
The combined use of an organic acid and / or a salt thereof, a normal phosphate and a polymerized phosphate may be used at all. In the food preservative of the present invention comprising these active ingredients, each ingredient may be added directly to the food, or may be added after being mixed and formulated. The food preservative of the present invention can be applied to various foods. For example, salads, roasted eggs, fried chicken, roasted chicken, fried foods, prepared foods such as boiled foods and boiled foods, fish paste products such as kamaboko and bamboo rings, meat products such as ham and sausage, Japanese and Western sweets, raw noodles and boiled noodles It is effective for seasonings such as noodles, sauces and soy sauce. The food preservative of the present invention may contain ε-polylysine, protamine, glycerin fatty acid ester, polyglycerin fatty acid ester alone or
It exhibits a surprising synergistic effect compared to the combination of only seeds, has a broad antibacterial spectrum against various microorganisms, and is not affected by components such as carbohydrates, proteins, lipids, etc. It has become possible to improve the storability of the product. The food preservative of the present invention can provide a sufficient effect not only on a heated food but also on a non-heated food.
Hereinafter, the present invention will be described in detail with reference to examples.

[0009]

【Example】

Example 1 Table 1 shows the formulations of the eight food preservatives of the present invention 1 to 5 and control examples 1 to 3.

[0010]

[Table 1]

Test Example 1 70 parts of whole egg, 3 parts of sugar, 0.3% sodium glutamate
Parts, 0.5 parts of salt and 26.2 parts of water were mixed well.
We baked and adjusted rolled egg. This was put in a cup and stored at 30 ° C., and after 24 hours and 48 hours, a bacterial test (standard agar medium, plate dilution method, 30 ° C., 48 hours) was performed. The results are shown in Table 2.

[0012]

[Table 2]

[0013]

According to the present invention, (A) ε-polylysine and / or
Or a salt thereof, and (B) protamine and / or a salt thereof in combination with one or more selected from (C) glycerin fatty acid ester and (D) polyglycerin fatty acid ester, for food. Preservative. As a result, it became possible to provide a food preservative having an excellent preservation effect and a well-balanced taste.

Claims (3)

(57) [Claims] 1. A food preservative characterized by using a mixture of ε-polylysine and / or a salt thereof and protamine and / or a salt thereof together with a glycerin fatty acid ester and / or a polyglycerin fatty acid ester. 2. The fatty acid of a glycerin fatty acid ester,
The food preservative according to claim 1, which is caprylic acid, capric acid, or lauric acid. 3. The food preservative according to claim 1, wherein the fatty acid of the polyglycerin fatty acid ester is caprylic acid, capric acid, lauric acid or myristic acid.