JP4100650B2 - Preservative for food and drink - Google Patents

Description

【００１１】
表１に示したように、塩処理していないサクラ葉の場合、塩化メチレン、酢酸エチル可溶画分のＢ菌に対するＭＩＣは、両画分共に１０００ｐｐｍであり、Ｂ菌に対して抗菌活性があった。
塩処理したサクラ葉の場合、塩化メチレン、酢酸エチル可溶画分のＢ菌に対するＭＩＣは、各々３００ｐｐｍ、１００ｐｐｍであり、Ｂ菌に対して抗菌活性があった。
すなわち、塩処理したサクラ葉の抽出物は、塩処理していないサクラ葉の抽出物より強い抗菌活性があった。
【００１２】
次に、検討例１と同じく塩処理したサクラの抽出物の抗菌性について、オオシマザクラの葉（塩処理していないサクラ葉又は塩処理したサクラ葉）をエタノールで抽出した検討例２で説明する。
【００１３】
〔検討例２〕
検討例１と同様の塩処理したサクラ葉又は塩処理していないサクラ葉を各々１００ｇ流水で洗った後、裁断し、蒸留水及び濃度の異なるエタノール水溶液（各々２５、５０、７５又は９９．５ｖ／ｖ％）１リットルを用いて、６０℃で３０分間抽出した後、固液分離し、サクラ葉の含水エタノール抽出物を得た。
【００１４】
各々のサクラ葉抽出物のＢ菌に対するＭＩＣを検討例１と同様の方法で測定した。なお、サクラ葉抽出液の添加濃度は、固形分として１９〜５７ｐｐｍで行った。サクラ葉の含水エタノール抽出物のＭＩＣを表２に示す。
【００１５】
【表２】

【００１６】
表２に示したように、塩処理していないサクラ葉の蒸留水及び含水エタノール抽出物のＢ菌に対するＭＩＣは、いずれの濃度においても５７ｐｐｍ超であった。
また、塩処理したサクラ葉の含水エタノール抽出物のＭＩＣは、９９．５ｖ／ｖ％エタノールの場合は５７ｐｐｍ、７５ｖ／ｖ％エタノールの場合は２８．５ｐｐｍ、５０ｖ／ｖ％エタノールの場合は３３．３ｐｐｍであり、５０ｖ／ｖ％〜９９．５ｖ／ｖ％の含水エタノール抽出物に抗菌活性があった。
すなわち、塩処理したサクラ葉の抽出物は塩処理していないサクラ葉の抽出物より強い抗菌活性があった。
【００１７】
次に、サクラ抽出物とカンバ抽出物とを組合せた場合の抗菌性について、オオシマザクラの葉（塩処理したサクラ葉）とシラカンバの葉を含水エタノールで抽出した検討例３で説明する。
【００１８】
〔検討例３〕
検討例１と同様の塩処理したサクラ葉１００ｇを流水で洗った後、裁断し、６０ｖ／ｖ％エタノール水溶液１リットルを用いて、６０℃で３０分間抽出後、固液分離し、塩処理したサクラ葉の含水エタノール抽出物（抽出物中の固形分含量は０．１９％）を得た。
また、カンバ抽出物は、シラカンバの葉の含水エタノール抽出物〔小川香料(株)製：商品名シラカバエキスＯＧ−１、固形分含量５．７％〕を用いた。
【００１９】
検討例１と同様の方法で、塩処理したサクラ葉の含水エタノール抽出物とシラカンバの葉の含水エタノール抽出物のＢ菌に対するＭＩＣを測定した。Ｂ菌に対するＭＩＣは、塩処理したサクラ葉の含水エタノール抽出物の場合、固形分として３８ｐｐｍ、シラカンバの葉の含水エタノール抽出物の場合、固形分として５６ｐｐｍであった。
次に、塩処理したサクラ葉抽出物とシラカンバ葉抽出物とを組合せて検討例１と同様の方法で、Ｂ菌に対するＭＩＣを測定した。なお、塩処理したサクラ葉の含水エタノール抽出物の添加濃度は、単独ＭＩＣを１００％として比例配分した濃度、すなわち固形分として３８ｐｐｍ（１００％）、２８．５ｐｐｍ（７５％）、１９ｐｐｍ（５０％）、９．５ｐｐｍ（２５％）で行った。同様に、シラカンバ葉の含水エタノール抽出物の添加濃度は、固形分として５６ｐｐｍ（１００％）、４２ｐｐｍ（７５％）、２８ｐｐｍ（５０％）、１４ｐｐｍ（２５％）で行った。塩処理したサクラ葉抽出物とシラカンバ葉抽出物とを組合せた抗菌性を表３に示す。なお、菌の生育した場合は（＋）で示し、菌の生育が阻害された場合は（−）で表す。
【００２０】
【表３】

【００２１】
＊ ：ｐｐｍ
＊＊：相乗効果を有していた。
【００２２】
塩処理をしたサクラ葉抽出物とシラカンバ葉抽出物とを組合せた場合は、すべての組合せで菌の生育が阻害された。すなわち、単独では抗菌性が認められない濃度〔塩処理をしたサクラ葉の抽出物３８ｐｐｍ未満、シラカンバ葉抽出物５６ｐｐｍ未満〕を組合せた場合にも抗菌性があった。
このうち、塩処理をしたサクラ葉抽出物単独のＭＩＣの５０％濃度（１９ｐｐｍ）とシラカンバ葉抽出物単独のＭＩＣの２５％濃度（１４ｐｐｍ）とを組合せた試験区は、合計７５％濃度（３３ｐｐｍ）で抗菌性があり、相乗効果を有していた。
塩処理をしたサクラ葉抽出物単独のＭＩＣの２５％濃度（９．５ｐｐｍ）とシラカンバ葉抽出物単独のＭＩＣの５０％濃度（２８ｐｐｍ）とを組合せた試験区は、合計７５％濃度（３７．５ｐｐｍ）で抗菌性があり、相乗効果を有していた。
塩処理をしたサクラ葉抽出物単独のＭＩＣの２５％濃度（９．５ｐｐｍ）とシラカンバ葉抽出物単独のＭＩＣの２５％濃度（１４ｐｐｍ）とを組合せた試験区は、合計５０％濃度（２３．５ｐｐｍ）で抗菌性があり、相乗効果を有していた。このことは、抗菌効果がある天然物としては非常に低い濃度であった。
本発明では、塩処理をしたサクラ葉抽出物の単独ＭＩＣとシラカンバ葉抽出物の単独ＭＩＣを、各々１００％とし、両抽出物を組合せた場合の濃度比率の合計が１００％未満の場合、相乗効果を有すると定義する。
【００２３】
飲食品用保存剤は、飲食品の含有成分との作用により飲食品用保存剤の効果が不十分な場合もあり、実際に飲食品に添加して効果を確認することが重要である。したがって、検討例１〜３の結果を基に、サクラ抽出物とカンバ抽出物とを組合せ、実際に飲食品に添加した効果について、塩処理したオオシマザクラの葉抽出物とシラカンバの葉抽出物とを玉子焼きに添加した検討例４で説明する。
【００２４】
〔検討例４〕
表４に示す玉子焼きの卵液の配合に、検討例３と同様の方法で得られた塩処理したサクラ葉の含水エタノール抽出物とシラカンバの含水エタノール抽出物とを固形分で各々９．５ｐｐｍ、１４ｐｐｍになるように添加した。対照として、塩処理したサクラ葉の抽出物とシラカンバの葉抽出物を添加しない玉子焼きを調製した。
【００２５】
【表４】

【００２６】
調製した玉子焼きは、サランラップに包み２０℃で３日間保存した。１日毎にサンプル中の一般細菌数を測定した。一般細菌数は、玉子焼きサンプルを滅菌した生理食塩水中で磨砕し、希釈した後、標準寒天培地を用いて４８時間３５℃で培養し、生じたコロニーを計数することにより求めた。一般細菌数の測定結果を表５に示す。
【００２７】
【表５】

【００２８】
表５に示したように、保存開始時の菌数は、無添加区、添加区共に２００ｃｆｕ／ｇ未満であった。保存１日目の菌数は、無添加区ではすでに菌数が腐敗の基準とした１０^５ｃｆｕ／ｇ以上に増加しているのに対し、添加区では２００ｃｆｕ／ｇ未満であった。添加区の菌数が１０^５ 以上になるのは３日目であり顕著な日持ち向上効果があった。
【００２９】
本発明でいうサクラは、バラ科サクラ属の樹木である。バラ科サクラ属の種としては、セイヨウミザクラ、ミヤマザクラ、チョウジザクラ、マメザクラ、カンヒザクラ、エドヒガン、ソメイヨシノ、タカネザクラ、オオシマザクラ、オオヤマザクラ、カスミサクラ、ヤマザクラ、サトザクラ、イヌザクラ、ウワミズザクラ、シウリザクラ、エゾノウワミズザクラ、ニワザクラ等があるが、これらの種に限定されない。また、多くの園芸品種も知られているが、園芸品種にも限定されない。樹木の部位は、大別して葉、芽、種子、樹皮、心材等に分類できるが、これらの部位に限定されない。サクラ餅等に使用するために栽培されているオオシマザクラの葉が、入手が容易な点で好適である。
【００３０】
本発明でいう塩処理は、塩の種類、塩の濃度、処理方法、処理期間に限定されない。塩の種類は、食品に用いることが可能なものであればよい。処理方法は、塩を散布する方法、塩を散布し塩もみする方法、塩水に浸漬する方法等があるが、いずれの方法を用いてもよい。また、サクラ餅等に使用されている塩蔵サクラ葉〔例えば、サクラ葉５０枚を束にしたを樽にならべて、一層毎に塩をふり、樽の上部まで達したら水を注いで葉を浸した（この時の食塩水の濃度は１８〜２０％）後、重しをして６か月間以上漬け込み、葉の色がべっ甲色から茶色に変色した塩蔵サクラ葉〕を用いてもよい。
なお、検討例では塩処理に用いた塩水には有効成分が含まれていなかったので、該塩水を廃棄し、また洗い流したが、該塩水に有効成分が含まれる場合は、該塩水より有効成分を回収して使用することも可能であり、本発明の範囲内である。
【００３１】
本発明でいうサクラ抽出物に用いる抽出溶媒は、有機溶媒が望ましく、水抽出だけでは不十分である。有機溶媒としてはメタノール、エタノール、アセトン、プロピレングリコール、塩化メチレン、酢酸エチル等が例示できる。中でも、食品製造用剤としての安全性、使い易さからエタノールが好適である。
抽出時の溶媒の濃度は高い方が抗菌性物質の抽出には優れており、通常２０％以上が望ましい。更に好適には４０〜８０％が望ましい。
抽出方法は、限定されることがない。原料を必要に応じて裁断後、溶媒を加え、定法通り適宜かくはんして抽出し、圧搾、ろ過などの方法で固液分離すればよい。また、抽出時間については適宜選択できるが、１０分間〜２４時間程度が望ましい。抽出温度については必要に応じて加温してもよい。
抽出物は、必要に応じて濃縮、脱色、脱臭、乾燥などの処理を施してもよい。
【００３２】
本発明でいうカンバは、カバノキ科カバノキ属に属するものであればよい。樹木の部位は、大別して葉、芽、種子、樹皮、心材等に分類できるが、これらの部位に限定されない。
【００３３】
本発明でいうカンバ抽出物に用いる抽出溶媒の種類、抽出溶媒の濃度、抽出方法、抽出時間、処理方法等に限定はない。
本発明でいうカンバ抽出物は、サクラ抽出物とカンバ抽出物とを組合せることで得られる効果と同等の効果を有するものを使用することが可能である。
【００３４】
本発明で言う飲食品用保存剤の形状は、液体、粉体、固体等いずれの形状でも可能である。
【００３５】
本発明の飲食品用保存剤は、他の飲食品用保存剤や日持ち向上剤、あるいは調味料などの食品素材を共存させることは可能であり、本発明の本質を何ら損なうものではない。
【００３６】
本発明のサクラ抽出物とカンバ抽出物とを組合せた物を含有する飲食品用保存剤において用いるサクラ抽出物は、塩処理したものでも、塩処理していないものでもよい。
本発明のサクラ抽出物とカンバ抽出物とを組合せた物を含有する飲食品用保存剤は、サクラ抽出物とカンバ抽出物の固形分の比率は、１：９９〜９９：１の比率が好ましく、抗菌作用、日持ち向上の相乗作用をより高めるためには１０：９０〜９０：１０の比率を採用することが更に好ましい。
【００３７】
【実施例】
以下、実施例により本発明を更に具体的に説明するが、本発明はこれらに限定されるものではない。
【００３８】
実施例１
オオシマザクラの塩蔵葉を、６０ｖ／ｖ％エタノールで抽出してサクラ葉の含水エタノ ール抽出物〔固形分含量０．１９％〕を得た。該サクラ葉抽出物とシラカンバの葉の含水エタノール抽出物〔小川香料（株）製：商品名シラカンバエキスＯＧ−１、固形分含量５ ．７％〕とを２０：１（ｖ：ｖ）の比率で組合せて飲食品用保存剤を調製した。次に、表６に示す玉子焼きの卵液の配合に、該飲料用保存剤を０．５２５ｖ／ｖ％になるように添加し、玉子焼きを調製した。対照として、該飲食品用保存剤を添加しない玉子焼きを調製した。
【００３９】
【表６】

【００４０】
玉子焼きはサランラップに包み２０℃で３日間保存した。１日毎にサンプル中の一般細菌数を測定した。その結果、添加区は無添加区と比較して、顕著な日持ち向上効果があった。
【００４１】
【発明の効果】
本発明により、安全、安価、且つ実際に飲食品に添加して力価が高い塩処理したサクラ抽出物を含有する飲食品用保存剤を提供することが可能である。塩処理されたサクラの抽出物を含有する飲食品用保存剤は、抗菌活性が強く、また、サクラの抽出物とカンバ抽出物とを組合せることで、少量の添加で高い相乗効果がある。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a preservative for foods and beverages, and more particularly to a preservative that improves the shelf life of foods and beverages safely by adding to the foods and beverages.
[0002]
[Prior art]
As preservatives for foods and drinks, shelf-life improving agents, in addition to those designated as preservatives or sterilizing agents in the official food additives, etc., compounds having a mild microbial growth inhibitory action or a food pH reducing action, For example, glycine, organic acid, ethanol, lysozyme, tea extract, and other natural products are used. In recent years, the amount of natural products used tends to increase due to concerns about the safety of synthetic additives. In addition to the above-mentioned preservatives derived from natural products, shelf life improvers, in addition to the above, egotoki extract, kawara mugi extract, hinoki thiol, pectin degradation product, honoki extract, forsythia extract, chitosan made from shellfish shell, Or, testicular protamine, kashiwa leaf extract, etc. are known, but all have problems in terms of flavor, price, and titer, and the development of new natural food preservatives and shelf life improvers is awaited. ing.
[0003]
There are the following reports about the extract of cherry and birch.
A food preservation method (Japanese Patent Laid-Open No. 60-94078) discloses a method of attaching a cherry resin or an esterified product of a resin. An antibacterial component (Japanese Patent Laid-Open No. 9-227396) is disclosed for an antibacterial component obtained from a cherry leaf having an action of suppressing the growth of mold and the like, but the cherry leaf is a salt-treated cherry tree. It is not a leaf. In addition, the method and preservative (JP-A-8-280368) for enhancing the preservability of processed foods enhances the preservability of processed foods by treating polyphenols with Ezonowamizuzakura extract or birch extract. Although a method is disclosed, the cherry leaves are not salt-treated cherry leaves, and furthermore, there is no description about the combined use of birch extract and cherry extract.
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide a novel preservative for food and drink, which is safe, inexpensive, and actually added to food and drink and has a high titer.
[0005]
[Means for Solving the Problems]
Generally stated out this invention, an aqueous ethanol extract and birch extract extracted cherry leaves salted ethanol concentration 40% to 80% of ethanol, the proportion of solids of 10: 90 to 90: It is related with the preservative for food-drinks containing the thing combined so that it might become a ratio of 10 .
[0006]
The present inventors diligently studied to develop a novel preservative for food and drink. As a result, the salt-extracted cherry extract has a strong antibacterial property, and further, the antibacterial property is enhanced by combining the cherry extract and the birch extract, and it can be actually used as a preservative for food and drink. Was completed.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be specifically described.
First, regarding the antibacterial properties of the salt-treated cherry extract, the study was conducted by extracting Oshima cherry leaves (unsalted or salt-treated cherry leaves) with organic solvents (methylene chloride, acetone, ethyl acetate) and water. Example 1 will be described.
[0008]
[Examination example 1]
As the salt-treated cherry leaves, 50 cherry blossoms in a bunch are placed in a barrel and salted in each layer. After reaching the top of the barrel, water is poured and the leaves are immersed (the saline solution at this time). The concentration was 18 to 20%), and the one prepared by soaking and dipping for 6 months was used.
Salt-treated or non-salt-treated cherry leaves were washed with running water, freeze-dried, and pulverized to obtain cherry leaf powder. 50 ml of methylene chloride was added to 20 g of cherry leaf powder and extracted at room temperature for 24 hours. After the extract was separated into solid and liquid, the supernatant was concentrated to dryness to obtain 1 g of methylene chloride soluble fraction. Among the insoluble fractions, a 70% acetone aqueous solution soluble fraction was concentrated to dryness, and further extracted with ethyl acetate to obtain an ethyl acetate soluble fraction 0.3 g. The insoluble fraction was further extracted with water in the same manner to obtain 1.5 g of a water-soluble fraction.
[0009]
Next, each of the obtained cherry leaf extracts was subjected to an antibacterial test using a liquid medium. The test bacteria are Bacillus subtilis PCI219 strain (hereinafter abbreviated as B strain), Escherichia coli IFO3972 strain (hereinafter abbreviated as E strain), Hansenula anomala IFO0127 strain. (Hereinafter abbreviated as H bacteria), Aspergillus niger IFO6341 strain (hereinafter abbreviated as A bacteria) were used. 100 ppm, 300 ppm, 1000 ppm of each cherry leaf extract was added to Waxmann liquid medium, and each pre-cultured test bacterium was 10 ³ colony forming unit (hereinafter abbreviated as cfu) / ml. Was inoculated and cultured at 30 ° C. for 72 hours. The upper limit of the concentration at which the test bacteria did not grow was defined as the minimum inhibitory concentration (hereinafter abbreviated as MIC). The MIC of the cherry leaf extract is shown in Table 1.
[0010]
[Table 1]

[0011]
As shown in Table 1, in the case of cherry leaves not subjected to salt treatment, the MIC against B bacteria in methylene chloride and ethyl acetate soluble fractions is 1000 ppm in both fractions, and antibacterial activity against B bacteria there were.
In the case of the salt-treated cherry leaves, the MICs against the B bacteria of methylene chloride and ethyl acetate soluble fractions were 300 ppm and 100 ppm, respectively, and had antibacterial activity against the B bacteria.
That is, the salt-treated cherry leaf extract had a stronger antibacterial activity than the salt-treated cherry leaf extract.
[0012]
Next, the antibacterial activity of the salt-extracted cherry extract as in Example 1 will be described in Example 2 in which the leaves of Oshima cherry (untreated salt leaves or salt-treated cherry leaves) were extracted with ethanol.
[0013]
[Examination example 2]
The same salt-treated or non-salt-treated cherry leaves as in Study Example 1 were washed with 100 g of running water each, then cut, distilled water and ethanol aqueous solutions having different concentrations (each 25, 50, 75, or 99.5 v). Extraction was performed at 60 ° C. for 30 minutes using 1 liter of / v%), followed by solid-liquid separation to obtain a water-containing ethanol extract of cherry leaves.
[0014]
The MIC of each cherry leaf extract against B bacteria was measured by the same method as in Examination Example 1. In addition, the addition density | concentration of a cherry-leaf extract was performed by 19-57 ppm as solid content. Table 2 shows the MIC of the water-containing ethanol extract of cherry leaves.
[0015]
[Table 2]

[0016]
As shown in Table 2, the MIC of distilled water and water-containing ethanol extract of untreated cherry leaves against B bacteria was greater than 57 ppm at any concentration.
The MIC of the water-containing ethanol extract of the salt-treated cherry leaves is 57 ppm for 99.5 v / v% ethanol, 28.5 ppm for 75 v / v% ethanol, and 33.50 for 50 v / v% ethanol. The aqueous ethanol extract of 3 ppm and 50 v / v% to 99.5 v / v% had antibacterial activity.
That is, the salt-treated cherry leaf extract had a stronger antibacterial activity than the salt-treated cherry leaf extract.
[0017]
Next, the antibacterial property when the cherry extract and birch extract are combined will be described in Study Example 3 in which the leaves of cherry blossoms (salt-treated cherry leaves) and birch leaves are extracted with hydrous ethanol.
[0018]
[Examination example 3]
After washing 100 g of the same salt-treated cherry leaf as in Study Example 1 with running water, it was cut and extracted with 1 liter of 60 v / v% ethanol aqueous solution at 60 ° C. for 30 minutes, followed by solid-liquid separation and salt treatment. An aqueous ethanol extract of cherry leaves was obtained (the solid content in the extract was 0.19%).
As the birch extract, a hydrous ethanol extract of birch leaves [manufactured by Ogawa Fragrance Co., Ltd .: trade name birch extract OG-1, solid content 5.7%] was used.
[0019]
In the same manner as in Examination Example 1, the MIC for B bacteria of the water-containing ethanol extract of salt-treated cherry leaves and the water-containing ethanol extract of white birch leaves was measured. The MIC for B bacteria was 38 ppm as a solid in the case of a water-containing ethanol extract of salt-treated cherry leaves, and 56 ppm as a solid in the case of a water-containing ethanol extract of birch leaves.
Next, MIC against B bacteria was measured in the same manner as in Examination Example 1 by combining the salt-treated cherry leaf extract and white birch leaf extract. In addition, the addition density | concentration of the water-containing ethanol extract of the salt-treated cherry leaf is the density | concentration distributed proportionally by making single MIC into 100%, ie, 38ppm (100%), 28.5ppm (75%), 19ppm (50% as solid content) ), 9.5 ppm (25%). Similarly, the addition concentration of the water-containing ethanol extract of birch leaves was carried out at 56 ppm (100%), 42 ppm (75%), 28 ppm (50%), and 14 ppm (25%) as a solid content. Table 3 shows the antibacterial properties obtained by combining the salt-treated cherry leaf extract and birch leaf extract. In addition, when a microbe grows, it shows by (+), and when a microbe growth is inhibited, it represents by (-).
[0020]
[Table 3]

[0021]
*: Ppm
**: Has a synergistic effect.
[0022]
When the salt-treated cherry leaf extract and birch leaf extract were combined, the growth of the fungus was inhibited in all combinations. That is, antibacterial activity was also obtained when a concentration at which antibacterial activity was not observed alone (salt-treated cherry leaf extract less than 38 ppm, birch leaf extract less than 56 ppm) was combined.
Among these, the test group combining the 50% concentration (19 ppm) of the MIC of the salt-treated cherry leaf extract alone and the 25% concentration (14 ppm) of the MIC of the birch leaf extract alone has a total concentration of 75% (33 ppm). ) Had antibacterial properties and had a synergistic effect.
The test group combining the 25% concentration (9.5 ppm) of the MIC of the salt-treated cherry leaf extract alone and the 50% concentration (28 ppm) of the MIC of the birch leaf extract alone was 75% in total (37. 5 ppm) was antibacterial and had a synergistic effect.
The test group combining the 25% concentration (9.5 ppm) of the MIC of the salt-treated cherry leaf extract alone and the 25% concentration (14 ppm) of the birch leaf extract alone has a total 50% concentration (23. 5 ppm) was antibacterial and had a synergistic effect. This was a very low concentration as a natural product having an antibacterial effect.
In the present invention, the single MIC of the salt-treated cherry leaf extract and the single MIC of the birch leaf extract are each 100%, and when the total concentration ratio when the two extracts are combined is less than 100%, It is defined as having an effect.
[0023]
The effect of the preservative for food and drink may be insufficient due to the action of the food and drink preservatives, and it is important to actually add the food to the food and drink to confirm the effect. Therefore, based on the results of Examination Examples 1 to 3, the cherry extract and birch extract were combined, and for the effect of actually adding to the food and drink, the salted Oshima cherry leaf extract and the white birch leaf extract were This will be described in Study Example 4 added to egg roasting.
[0024]
[Examination Example 4]
In the egg mixture shown in Table 4, the salt-treated hydrated ethanol extract of cherry leaves and birch hydrated ethanol extract obtained in the same manner as in Examination Example 3 were each 9.5 ppm in solid content. , 14 ppm was added. As a control, a baked egg with no addition of salt-treated cherry leaf extract and birch leaf extract was prepared.
[0025]
[Table 4]

[0026]
The prepared egg-yaki was wrapped in Saran wrap and stored at 20 ° C. for 3 days. The number of general bacteria in the sample was measured every day. The number of general bacteria was determined by grinding and diluting an egg-baked sample in sterilized physiological saline, cultivating it at 35 ° C. for 48 hours using a standard agar medium, and counting the resulting colonies. Table 5 shows the results of measurement of the number of general bacteria.
[0027]
[Table 5]

[0028]
As shown in Table 5, the number of bacteria during storage start, enzyme-free pressure-ku, was less than 200 CFU / g in silage both. The number of bacteria on the first day of storage had already increased to 10 ⁵ cfu / g or more in the non-addition group, and was less than 200 cfu / g in the addition group. The number of bacteria in the added zone is 10 ⁵ This was the third day, which had a significant improvement in shelf life.
[0029]
The cherry referred to in the present invention is a tree belonging to the genus Rosaceae. As for the species of the Rosaceae genus, the cherry tree, cherry tree, cherry tree, butterfly cherry tree, cherry tree, cherry tree, cherry tree, cherry tree, cherry tree, cherry tree, cherry tree, cherry tree, cherry tree, cherry tree Although there are elder cherry, etc., it is not limited to these species. Many horticultural varieties are also known, but are not limited to horticultural varieties. Tree parts can be broadly classified into leaves, buds, seeds, bark, heartwood, etc., but are not limited to these parts. Oshima cherry leaves cultivated for use in cherry blossoms and the like are preferred because they are easily available.
[0030]
The salt treatment referred to in the present invention is not limited to the type of salt, salt concentration, treatment method, and treatment period. The kind of salt should just be what can be used for a foodstuff. The treatment method includes a method of spraying salt, a method of spraying salt and moistening salt, a method of immersing in salt water, and the like, and any method may be used. In addition, salted cherry leaves used in cherry blossoms, etc. (for example, a 50-leaf bunch of cherry leaves in a barrel, salted one layer at a time, and when reaching the top of the barrel, water is poured to dip the leaves. (The salted water concentration at this time is 18 to 20%), and a salted sakura leaf in which the leaf color is changed from tortoiseshell color to brown after being weighted and soaked for 6 months or more) may be used.
In the study example, the salt water used for the salt treatment did not contain an active ingredient. Therefore, the salt water was discarded and washed away. If the salt water contained an active ingredient, the salt water contained an active ingredient. Can be recovered and used, and is within the scope of the present invention.
[0031]
The extraction solvent used for the cherry extract referred to in the present invention is preferably an organic solvent, and water extraction alone is not sufficient. Examples of the organic solvent include methanol, ethanol, acetone, propylene glycol, methylene chloride, ethyl acetate and the like. Of these, ethanol is preferred because of its safety and ease of use as a food production agent.
The higher the concentration of the solvent during extraction, the better the extraction of the antibacterial substance, and usually 20% or more is desirable. More preferably, 40 to 80% is desirable.
The extraction method is not limited. After cutting the raw material as necessary, a solvent is added, and the mixture is appropriately stirred and extracted as usual, and then solid-liquid separated by a method such as pressing or filtration. Moreover, although extraction time can be selected suitably, about 10 minutes-about 24 hours are desirable. About extraction temperature, you may heat as needed.
The extract may be subjected to treatments such as concentration, decolorization, deodorization, and drying as necessary.
[0032]
The birch referred to in the present invention only needs to belong to the genus Birchaceae. Tree parts can be broadly classified into leaves, buds, seeds, bark, heartwood, etc., but are not limited to these parts.
[0033]
There is no limitation in the kind of extraction solvent used for the birch extract said by this invention, the density | concentration of an extraction solvent, an extraction method, extraction time, a processing method etc.
As the birch extract as used in the present invention, an extract having an effect equivalent to the effect obtained by combining the cherry extract and birch extract can be used.
[0034]
The shape of the preservative for food and drink according to the present invention can be any shape such as liquid, powder, solid and the like.
[0035]
The food / beverage preservative of the present invention can coexist with other food / beverage food preservatives, shelf life improvers, seasonings, and other food materials, and does not impair the essence of the present invention.
[0036]
The cherry extract used in the preservative for foods and drinks containing the combination of the cherry extract and birch extract of the present invention may be either salt-treated or not salt-treated.
The preservative for foods and drinks containing the combination of the cherry extract and birch extract of the present invention, the ratio of the solid content of the cherry extract and birch extract is preferably a ratio of 1:99 to 99: 1. In order to further enhance the synergistic action of antibacterial action and shelf life, it is more preferable to adopt a ratio of 10:90 to 90:10.
[0037]
【Example】
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.
[0038]
Example 1
The salted leaves of Oshima cherry were extracted with 60 v / v% ethanol to obtain a water-containing ethanol extract (solid content 0.19%) of cherry leaves. Hydrous ethanol extract of the cherry leaf extract and white birch leaves [manufactured by Ogawa Fragrance Co., Ltd .: trade name white birch extract OG-1, solid content 5. 7%] in a ratio of 20: 1 (v: v) to prepare a preservative for food and drink. Next, the preservative for beverages was added to the composition of the egg-boiled egg liquid shown in Table 6 so as to be 0.525 v / v% to prepare an egg-baked egg. As a control, were prepared omelet without added and drink food preservatives.
[0039]
[Table 6]

[0040]
The egg-yaki was wrapped in Saran wrap and stored at 20 ° C. for 3 days. The number of general bacteria in the sample was measured every day. As a result, the added zone had a significant improvement in shelf life compared to the non-added zone.
[0041]
【The invention's effect】
According to the present invention, it is possible to provide a preservative for foods and drinks that contains a salt extract that is safe, cheap, and actually salt-treated and added to foods and drinks. The preservative for foods and drinks containing a salt-treated cherry extract has strong antibacterial activity, and has a high synergistic effect when added in a small amount by combining a cherry extract and a birch extract.

Claims (1)

A combination of a hydrous ethanol extract obtained by extracting salt-treated cherry leaves with ethanol having an ethanol concentration of 40 to 80% and a birch extract so that the solid content ratio is 10:90 to 90:10. Containing preservatives for food and drink.