JP4900023B2 - Bacteriostatic agent for food and food containing the bacteriostatic agent - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a bacteriostatic agent for food and a food containing the bacteriostatic agent, and more specifically, a bacteriostatic agent for food that has excellent food flavor and can suppress spoilage due to heat-resistant bacteria even when stored at high temperatures. And a bacteriostatic agent-containing food.

  Currently, foods that are filled and sold in sealed containers are sterilized and distributed so that they can be prevented from being damaged by microorganisms during the period from production to eating. However, even if it is manufactured and distributed by the method specified by the Food Sanitation Law, deterioration may occur due to heat-resistant spore bacteria, heat-resistant molds and the like mixed in depending on the food. Moreover, general commercial sterilization cannot completely sterilize heat-resistant spore-forming rods. For this reason, when heat-resistant bacteria remain in food, germination and growth may occur and the contents may be spoiled during long-term storage at high temperatures. For example, it is known that flat sour-like deterioration due to heat-resistant bacteria occurs in beverages that are kept warm by vending machines. Therefore, it is known that sucrose fatty acid esters are effective in preventing the growth of bacteria against heat-resistant bacteria that cause this flat sour-like deterioration (Patent Document 1).

  On the other hand, it is known that the bacteriostatic properties of sucrose fatty acid esters added for improving storage stability are affected by food components such as proteins, fats and starches (Patent Documents 2 and 3). In particular, starch forms a strong complex with the constituent fatty acids of the bacteriostatic agent. Therefore, in order to exhibit sufficient bacteriostatic properties in foods containing starch, such as juice drinks and corn soup, it is necessary to increase the amount of sucrose fatty acid ester and the like, and as a result, bacteriostatic agents It affects the flavor of food due to its unique bitterness and grudge and is disadvantageous in terms of cost. Then, the preservation | save improvement method of the juice powder drink aiming at reducing the addition amount of a bacteriostatic agent by use of starch with an amylopectin content of 99 weight% or more is proposed (patent document 4). However, this method has a problem that ordinary starch cannot be used. Furthermore, sucrose fatty acid esters are known to exhibit excellent bacteriostatic properties for thermophilic bacteria among heat-resistant bacteria, but it is necessary to add them at a relatively high concentration for mesophilic bacteria, As a result, the flavor of the food is affected by the bitterness and egg taste peculiar to the bacteriostatic agent, and it is disadvantageous in terms of cost.

Japanese Patent Publication No.57-26104 JP 11-169113 A JP 2001-275636 A JP-A-1-174363

  The present invention has been made in view of the above circumstances, and its object is to provide a bacteriostatic agent for foods that is excellent in food flavor and can suppress spoilage caused by heat-resistant bacteria even when stored at high temperatures. It is to provide an agent-containing food. Another object of the present invention is to provide a bacteriostatic agent for foods and a bacteriostatic agent-containing food that can suppress spoilage caused by medium temperature heat-resistant bacteria.

  As a result of intensive studies, the present inventors have found that, even in foods containing starches, by using a bacteriostatic agent containing a specific sucrose fatty acid ester as an active ingredient, heat resistance is maintained without impairing the flavor of the food. The present inventors have found that it is possible to suppress spoilage caused by bacteria, and have completed the present invention. Furthermore, the present inventors have found that by using a bacteriostatic agent containing a specific sucrose fatty acid ester as an active ingredient, it is possible to suppress spoilage caused by medium temperature heat-resistant bacteria without impairing the flavor of food.

That is, the gist of the present invention resides in a starch-containing food bacteriostatic agent characterized by containing as a sucrose caprylate triester and / or sucrose capric acid diester of the active ingredient 20% by weight or more, The other gist lies in a starch-containing food characterized by containing the bacteriostatic agent. Further, the gist of the invention resides in a bacteriostatic agent characterized by containing sucrose caprylate triester as an effective component 20% by weight or more, other summary contains the bacteriostatic agent It exists in the food characterized by this.

  For foods containing starches, it reduces the bitterness and sweetness peculiar to bacteriostatic agents and contributes to the provision of foods that are advantageous in terms of flavor and cost. Furthermore, it contributes to the provision of foods that are advantageous in terms of flavor and cost by reducing the bitterness and smear peculiar to bacteriostatic agents for medium temperature heat-resistant bacteria.

  Hereinafter, the present invention will be described in detail. In the present invention, the active ingredient of the bacteriostatic agent is sucrose caprylic acid triester and / or sucrose capric acid diester. Normally, starch forms a strong complex with the constituent fatty acids of the bacteriostatic agent, and the bacteriostatic titer is reduced to about 1/10, but the above sucrose fatty acid ester has almost no change. Although the details of the reason are not clear, it is presumed that the above sucrose fatty acid ester is difficult to form or does not form a complex with starch. Furthermore, the active ingredient of the bacteriostatic agent for mesophilic heat-resistant bacteria in the present invention is sucrose caprylic acid triester. Usually, the bacteriostatic titer of sucrose fatty acid ester against thermophilic bacteria is reduced to about 1/10 of the bacteriostatic titer of thermostable bacteria, but bacteriostatic potency of sucrose caprylic acid triester The price is almost unchanged.

  In the bacteriostatic agent of the present invention, sucrose fatty acid ester, monoglycerin fatty acid ester, diglycerin fatty acid ester, triglycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, as long as the effect is not hindered , Organic acid monoglyceride, lecithin, sodium polyoxyethylene alkyl ether sulfate, polyoxyethylene alkyl ether, polyoxyethylene alkyl phenyl ether, polyoxyethylene sorbitan fatty acid ester, fatty acid alkanolamide.

  Furthermore, emulsifiers such as highly safe surfactants such as carboxybetaine type, imidazolinium type, sulfobetaine type and amino acid surfactants; carrageenan, xanthan gum, gellan gum, guar gum, tara gum, tamarind gum, chitosan, macrohomopsis Natural thickening stabilizers such as gum, gum arabic, pectin, locust bean gum, pullulan, gelatin, albumin, casein, soy protein, gluten; synthetic thickeners such as methylcellulose, sodium caseinate, polyacrylic acid; whey protein Concentrates, polymer compounds such as carboxymethyl cellulose (CMC) and their degradation products; asparagine, aspartic acid, arginine, arginglutamate, isoleucine, glutamine, glutamic acid, potassium glutamate Amino acids and salts thereof; phosphoric acids such as phosphoric acid, metaphosphoric acid, polyphosphoric acid and pyrophosphoric acid; and salts thereof; sardine protein extract, honoki extract, tade extract, rosemary extract, clove extract, etc.・ Plant-derived extracts; contain soy polysaccharides, lactose, minerals, vitamins, sugar alcohols, flavors, colorants, sweeteners, seasonings, moisturizers, bactericides, enzymes, anti-inflammatory agents, etc. Can do.

  In the present invention, starch refers to amylose, which is contained in seeds, rhizomes, tuberous roots, bulbs, etc., as a nutrient storage substance for plants, and amylopectin in which glucose is connected in a long chain while glucose is branched. A carbohydrate composed of In addition, the starch referred to in the present invention is not particularly limited as long as it is used for food, for example, corn, waxy corn, potato, sweet potato, wheat, rice, sticky rice, tapioca, sago palm, etc. Modified starch with physical or chemical treatment (acid-degraded starch, oxidized starch, pregelatinized starch, grafted starch, etherified starch introduced with carboxymethyl group, hydroxyalkyl group, etc., two or more places For example, crosslinked starch in which a multifunctional group is bonded between hydroxyl groups of the starch, wet-heat-treated starch, and the like.

  In the present invention, the starch-containing food is not particularly limited, but the content of starch in the raw material food is usually 0.01 to 90% by weight. Specific examples of such starch-containing foods include noodles such as udon, buckwheat and yakisoba; sandwiches such as egg sand and ham sand; rice balls such as red rice musubi, rice bran musubi, ume-containing musubi; retort cooked rice, salmon Cereals; rice cakes; starches such as kuzuri, harusame; rice cakes such as red bean paste and quail beans; processed tofu products such as tofu, deep-fried chicken, and inari; boiled foods such as oden and simmered vegetables; Pickles such as umeboshi, takuan, pickles, kimchi; jams such as strawberry jam and marmalade; boiled squid such as squid boiled and paste mushrooms; marine products such as mirin dried and dried overnight; bamboo shoots, bamboo rings and hampen Marine products such as processed cheese, whipped cream, coffee whitener, etc .; fats and fats such as fat spread, margarine; Sweets such as Anman, Senbei, Sponge Cake, Madeleine, Steamed Bread, Anpan, Cream Bread, Hot Cake, Donut, Pie, Cream Puff, etc .; Desserts such as Ice Cream, Pudding, Bavaroa, Yogurt, Fruit Jelly, Anjin Tofu; Coffee beverages such as sugar-free coffee, milk coffee, cafe au lait, and coffee milk; tea beverages such as milk tea, tea, straight tea, and lemon tea; tea beverages such as green tea, oolong tea, and blended tea; milk such as milk and milkshake Beverages; Cocoa, hot chocolate and other cocoa drinks; neutral drinks such as shirako, amazake, suiyu, ginger hot drink, etc .; neutral drinks; fruit juice drinks; carbonated drinks; acidic milk drinks, etc. Beverages; Soups such as corn potage and potato soup; Seasoned miso and sesame Is, dressings, sauces, condiments such as white sauce, mayonnaise, sauce; Shaomai, dumplings, fried shrimp, processed foods such as croquettes and the like.

  In particular, the starch-containing food bacteriostatic agent and the medium temperature heat-resistant bacteriostatic agent of the present invention are cereals such as rice balls, cooked rice and rice cakes, rice cakes, jams, marine products, confectionery, desserts, cocoa hot Excellent bacteriostatic effect on cocoa beverages such as chocolate, neutral beverages such as shirako and amazake, and foods containing a large amount of starch such as soups.

  The starch-containing bacteriostatic agent for food and the intermediate temperature heat-resistant bacteriostatic agent of the present invention exhibit antibacterial properties against heat-resistant bacteria that grow during storage of processed foods. Here, the heat-resistant bacterium refers to a rot bacterium that changes the pH of food, the generation of a strange odor, the appearance, and the shape of the container, and is a bacterium that does not die by general heat treatment (80 ° C., 20 minutes). Specifically, the genus Geobacillus stearothermophilus, the genus Bacillus (such as Bacillus coagulans), the genus Moorella thermoacetium, the Thermoanaerobacterum. It refers to heat-resistant spore-forming bacteria belonging to the genus Alicyclobacillus acidocaldarius. Among the above, Bacillus genus, Clostridium genus and Alicyclobacillus are medium temperature heat-resistant bacteria, and the medium temperature heat-resistant bacteriostatic agent of the present invention is suitably used for these.

  The starch-containing bacteriostatic agent for food and the bacteriostatic agent for intermediate temperature heat resistance of the present invention are usually 0.0001 to 1% by weight, preferably 0.003 to 0.5% by weight, particularly preferably in the total amount of food. Is blended at a ratio of 0.005 to 0.3% by weight. When the amount is less than 0.001% by weight, a sufficient effect for preventing deterioration cannot be obtained, and when it exceeds 1% by weight, the taste is poor.

The bacteriostatic agent for starch-containing food and the bacteriostatic agent for intermediate temperature heat resistance of the present invention may contain other sucrose fatty acids in addition to the above-mentioned effective components, but each of the effective components in the bacteriostatic agent ratio is usually 10 wt% or more, preferably Ru der least 20 wt%.

  The method of adding the bacteriostatic agent for starch-containing foods and the bacteriostatic agent for intermediate temperature heat resistance of the present invention to foods may be any method that generally uses bacteriostatic agents. After quantitatively blending and stirring, the food is filled in an airtight container and heat-treated by a known method. The airtight container may be anything that is generally used, and examples thereof include a retort pouch and a can. The heat treatment may be an ordinary sterilization apparatus. In the case of a retort apparatus, for example, it is preferable to carry out under conditions of 100 to 140 ° C. for 10 to 120 minutes, particularly 110 to 130 ° C. for 20 to 40 minutes.

  EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not limited to a following example, unless the summary is exceeded.

<Bacteriostatic test in corn starch system>
A bacteriostatic test was carried out in a corn starch system using a bacteriostatic agent, a test bacterium and a medium (selected for each bacterium) shown in Tables 1 to 3. That is, a bacteriostatic agent was added to a medium containing 1.5% corn starch, the test bacteria (10 ⁴ cells / g) were cultured at the temperatures shown in Table 3, the growth of microorganisms was observed, and the effective bacteriostatic The concentration results are shown in Table 4.

  From Table 4, it is clear that the bacteriostatic effect of sucrose caprylic acid triester and sucrose capric acid diester is remarkably high for any test bacteria.

<Bacteriostatic test in a system with different starch species>
Bacteriostatic test using bacteriostatic agent shown in Table 1, “bacteria 1” in Table 2, “aerobic bacteria culture medium” in Table 3, and various modified starches used in actual beverages shown in Table 5. Went. That is, a bacteriostatic agent was added to a medium containing modified starch 1.5%, the test bacteria (10 ⁴ cells / g) were cultured, the growth of microorganisms was observed, and the effective bacteriostatic concentration results are shown in Table 6. It was.

  From Table 6, it is clear that sucrose caprylic acid triester and sucrose capric acid diester have a remarkably high bacteriostatic effect on any starch.

<Bacteriostatic test against mesophilic bacteria>
A bacteriostatic test was performed using the bacteriostatic agent shown in Table 1, “Bacteria 2” in Table 2, and “Aerobic Bacteria Medium” in Table 3. That is, a bacteriostatic agent was added to the medium, the test bacteria (10 ⁴ cells / g) were cultured at 35 ° C., the growth of microorganisms was observed, and the effective bacteriostatic concentration results are shown in Table 7.

  From Table 7, it is clear that the bacteriostatic effect of sucrose caprylic acid triester is the highest.

<Factor confirmation test for flavor>
An aqueous solution containing 100 ppm of each bacteriostatic agent shown in Table 1 was prepared, and a questionnaire was conducted at room temperature (about 25 ° C.) (10 populations). The evaluation of flavor was performed in 5 stages, and the results are shown in Table 8.

  From the viewpoint of flavor, sucrose caprylic acid triester and sucrose capric acid diester are good.

Claims (7)

Starch containing food bacteriostatic agent characterized by containing as a sucrose caprylate triester and / or sucrose capric acid diester of the active ingredient 20% by weight or more.   The bacteriostatic agent for starch-containing food according to claim 1, wherein the starch content is 0.01 to 90% by weight.   A starch-containing food comprising the bacteriostatic agent according to claim 1 or 2.   The starch-containing food according to claim 3, wherein the content of the bacteriostatic agent is 0.0001 to 1% by weight. Bacteriostatic agent characterized by containing sucrose caprylate triester as an effective component 20% by weight or more. Food you characterized by containing a bacteriostatic agent according to claim 5.   The food according to claim 6, wherein the content of the bacteriostatic agent is 0.0001 to 1% by weight.