JPH02113846A - Preservation of pickles - Google Patents

Abstract

PURPOSE:To improve the preservability of pickles in high safety without influencing the appearance of pickles by extracting licorice using a supercritical gas extraction process and adding a preservative containing said extract as an active component to the pickles. CONSTITUTION:Licorice is extracted by supercritical gas extraction process (preferably using carbon dioxide under a pressure of 70-500kg/cm<2>.G at 30-100 deg.C) and the obtained extract is used as a preservative to be added to pickles.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for preserving pickles, and more specifically, an antibacterial method that is highly safe and has little effect on the appearance of foods, which can be obtained from licorice using a supercritical gas extraction method. This invention relates to a method for preserving pickles to which a sex substance has been added.

[Problems to be solved by conventional techniques and inventions] In recent years,
The production of various processed foods and DJB connoisseurship are thriving, and the quality of the food is maintained safely in the process.

A food preservative that can be preserved is desired. Therefore, the use of synthetically preserved T4 is considered, but from a safety standpoint, regulations for use and consumer attitudes have become stricter, and its use in food products tends to be avoided. Therefore, a method for maintaining and preserving food quality using highly safe natural products is desired.

As described in the Japanese Pharmacopoeia, licorice is a type of herbal medicine that has been known for a long time, and licorice bunches and licorice extract are used as an antitussive and an expectorant.

The main component contained in licorice is glycyrrhizin, a triterpene saponin with a strong sweet taste, which is used as a sweetener, tobacco flavoring agent, and in pharmaceuticals. On the other hand, there are other useful components other than glycyrrhizin, and among these, flavonoid-related compounds are known to exhibit antibacterial activity. An organic solvent is generally used to extract this antibacterial active substance. Examples include extraction methods using ethanol, oxygen-containing organic solvents such as acetone and ethyl acetate, aromatic organic solvents such as benzene and luene, and aliphatic organic solvents such as hexane, etc. 176555/1980, 46210/1982, 172928/1980), etc. However, in the method using ethanol, coloring components 1, odor components, etc. are simultaneously released in addition to antibacterial substances. When extracted and added to food, there are problems such as the amount of use is limited due to color tone and unique odor, and the content of antibacterial substances in the extract is relatively low. Although methods using other organic solvents can selectively extract antibacterial substances, they cannot be used for food products due to safety concerns because they use toxic solvents.

[Means for solving the problem] Therefore, the Ministry of the Invention has developed a method for preserving pickles using a safe preservative that solves the above problems and does not affect the appearance even when added to food. As a result of as much keen research as possible,
The present invention was completed based on the discovery that a licorice extract obtained by a supercritical gas extraction method can be used.

That is, the present invention provides a method for preserving pickles, which is characterized by adding a preservative containing a licorice extract obtained by a supercritical gas extraction method as an active ingredient.

In the present invention, pickles refer to vegetables, other plant foods, and even animal foods with salt, miso, etc.
Refers to processed foods soaked in soybean oil, koji, sake lees, vinegar, and other flavoring materials. In addition, pickles include tsukudani, which are small fish, shellfish, squid, shrimp, seaweed, etc. boiled with seasoning liquid.

The licorice used in the present invention may be raw wood, crushed or crushed, or heated with hot water.

Any residue obtained by extracting glycyrrhizin with dilute ammonia water or the like may be used.

A supercritical gas extraction method is used to extract the antibacterial active substance from the licorice. As the supercritical gas, carbon dioxide is preferably used because it has mild critical conditions and is harmless and inert even when used in foods. Extraction conditions when using carbon dioxide are pressure cuff 0-500kg/
ca+2-G, temperature ranges from 30 to 100℃, typical extraction conditions are pressure 200kg/cm2・6, temperature 4
It is 0°C. In addition, to increase the extraction effect, an extraction aid (
Entrenar) and ethanol against carbon dioxide gas from 0 to
It is preferable to add about 50 wt%, preferably about 5 to 20 wt%. The supercritical gas containing the active ingredients is depressurized using conventional methods.

Separation is performed to obtain an extract. The extract obtained in this way selectively contains antibacterial activity superior to that obtained by solvent extraction, has an improved color tone of pale yellow, and does not contain odor components.

In the present invention, the extract obtained by the above method may be added alone to pickles as a preservative, and the extract may include ethanol, organic acids or their salts, etc. Effective substances may also be used together. Examples of organic acids or salts thereof include citric acid, succinic acid, malic acid, acetic acid, and salts thereof.

The addition method can be by adding it to a seasoning liquid, etc. during the production of pickles, or by spraying it on the finished pickles, or by mixing it with the preservation solution for pickles and immersing it there. Good too. When using licorice extract alone, the amount of preservative added is as follows:
0.04-01% to the original dye, if licorice extract and a substance with food preservation effect are used together, 0.02-0.05% of licorice extract to the raw material, substance with food preservation effect 0
．． It may be set at 5 to 2%.

[Example] Next, the present invention will be explained by examples.

Experimental example: 500 g of grass roots at a temperature of 40°C and a pressure of 200 kg/cm.
2-G supercritical carbon dioxide with 5% ethanol (W/W)
Extraction was performed with the added solvent system to obtain 7.5 g of pale yellow extract A.

On the other hand, it was immersed in 1 tanol of 1-10 times the amount of 5QOg' of the grass roots to obtain 830 g of a dark brown extract.

Regarding the obtained extracts A and B, Lactobacillus
Minimum inhibitory concentration for blank rum (M, 1.C,
) was measured, and extract A was 20ppa+,
Extract B was 1100 pp. From this result, it was found that extract A had superior antibacterial activity.

Examples 1 to 3 and Comparative Example 1.2 100 g of rehydrated jizami kelp and 50 g of seasoning liquid
After adding predetermined amounts of licorice extract and sodium citrate shown in Table 1, the mixture was boiled down to a total weight of 1,208 g to obtain Products 1 to 5.

As the licorice extract, extract A obtained in the above experimental example was used.

Table 1 The obtained products 1 to 5 were stored at 37°C and administered orally.
2. The number of viable bacteria was measured. The results are shown in Table 2.

From Table 2, 0.04% (W/W) licorice extract
and licorice extract 0.02% (W/W)
The addition of 1% (w/w) thorium citrate and storium citrate had the effect of extending the shelf life.

[Effects of the Invention] According to the present invention, it is possible to safely improve the preservability of pickles without making the appearance dull.

Claims (1)

[Claims] (1) A method for preserving pickles, which comprises adding a preservative whose active ingredient is a licorice extract obtained by a supercritical gas extraction method.