JPH0223856A - Preservation of food - Google Patents

Abstract

PURPOSE:To accomplish improved preservability of food in a hygienic manner by using, in producing the food, a combination of a polyglycerin fatty acid ester with lysozyme and protamine. CONSTITUTION:The objective preservation of foods can be accomplished by using, in producing the aimed foods, a combination of a polyglycerin fatty acid ester (pref., for the fatty acid, caprylic acid, capric acid, lauric acid, myristic acid or palmitic acid; the degree of polymerization for the polyglycerin being >=2) with lysozyme and protamine.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preserving food. For more information, use polyglycerin fatty acid esters in the production of foods.

This invention relates to a food preservation method characterized by the combined use of lysozyme and protamine.

[Industrial application field]

The present invention is advantageous for economically producing foods that are safe, hygienic, and have excellent preservability.

[Conventional technology]

Various antibacterial agents such as chemically synthesized preservatives, ethyl alcohol, inorganic acids, organic acids, glycine, polymerized phosphates, propylene glycol, and lower fatty acid monoglycerides are used alone or in combination to improve the shelf life of foods. However, drawbacks have been pointed out, such as restrictions on the foods to which it can be applied, restrictions on the amount used, deterioration of the flavor of foods, generation of off-flavors, and insufficient preservative effects. On the other hand, lower fatty acid monoglycerides (monoesters mainly composed of fatty acids with 04 to 1 carbon atoms), especially monoglycerides of cabunolic acid and capric acid, which have high antibacterial properties, are highly safe and have attracted attention in recent years, but lower fatty acid monoglycerides It has a unique pungent taste and cannot be used in large quantities. Therefore, in order to enhance the effect of lower fatty acid monoglycerides, it is currently believed that they can be used in combination with chelating agents such as polymerized phosphates and citrates, organic acids, ethanol, browning substances of amino acids and sugars, glycine, etc. However, I haven't found a satisfactory combination yet.

[Problem that the invention seeks to solve]

For this reason, there has been a need for a food preservation method that is highly effective in improving the preservability of food and does not affect the flavor of the food.

TECHNICAL FIELD The present invention relates to a food preservation method that provides food products in a microbiologically safe and hygienic manner.

[Failure to solve the problem]

The present inventors conducted research on food preservation methods with the aim of developing antibacterial agents that have high antibacterial effects and have little effect on the flavor of foods.
By using lysozyme and protamine together,
It has been found that the above problem can be solved. That is, the present invention is a food preservation method characterized by using polyglycerin fatty acid ester, lysozyme, and protamine in combination during food processing.

The present invention will be explained in detail below.

Foods targeted by the present invention include cream products such as custard cream and flower paste, udon noodles, Japanese soba noodles,
Noodle products such as Chinese soba, bean products such as tofu and okara, kamaboko and
Refers to paste products such as chikuwa, meat products such as sausages and ham, and delicatessen products such as shumai, gyoza, hamburgers, and croquettes.

The polyglycerin fatty acid ester used in the present invention is a polyglycerin fatty acid ester with a degree of polymerization of 2 or more, and the constituent fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, valmitic acid, etc. having 8 to 16 carbon atoms. saturated or unsaturated straight chain fatty acids, and these fatty acids may be used alone or in mixtures thereof.

Further, regarding the number of bonds of fatty acid to polyglycerin, mono- and di-fatty acid esters are desirable, and these can be used alone or in a mixture thereof.

The lysozyme used in the present invention mainly refers to a glycosyl hydrolase that has the effect of dissolving the cell wall of Gram-positive bacteria, and is not limited to its origin, manufacturing method, etc.
From an economic point of view, those made from chicken egg white can be suitably used.

Protamine used in the present invention is a basic protein mainly contained in the testis of fish (salmon, trout, herring, shark, etc.), and is not particularly limited in origin, purity, manufacturing method, etc.

The amount of polyglycerin fatty acid ester added may be 0.01 to 3.0% (parts by weight), preferably 0.02 to 0.5% (parts by weight), based on the food. Added amount is 0
．． If it is less than 0.01%, the effect of the present invention will be small, and if it is more than 3.0%, the polyglycerin fatty acid ester will not only have a bad flavor but also be economically expensive, which is not desirable.

The amount of lysozyme added is 0.002-0.2% (parts by weight)
The content is preferably o, oos to 0.1% (parts by weight). If the amount added is less than 0.002%,
If the effect of the present invention is small or more than 0.2%,
This is economically expensive and undesirable.

The amount of protamine added may be 0.002 to 0.2% (parts by weight), preferably o, oos to 0.1% (parts by weight). If the amount added is less than 0.002%, the effect of the present invention will be small, and if it is more than 0.2%, it will become economically expensive, which is not desirable.

In order to obtain a more reliable effect of the present invention, 0.01% by weight or more of polyglycerin fatty acid ester.

It is desirable to use in combination nozozyme, o, oos in weight percent or more, and protamine o, oos in weight percent or more.

When formulating the polyglycerol fatty acid ester, zozyme, and protamine of the present invention, no special method is required other than taking into consideration prevention of deactivation of the enzymatic activity of lysozyme and prevention of protein denaturation of protamine. .

Polyglycerol fatty acid ester is used as it is, or it is heated and dissolved, mixed and adsorbed with sugars such as glucose, starch such as corn starch, and then mixed with protamine to make it homogenized. Alternatively, polyglycerol fatty acid ester and protamine are mixed with water and polyhydric. There are methods of preparing liquid formulations such as dissolving and dispersing in alcohol or sugar solution.

Furthermore, when carrying out the present invention, it is also possible to arbitrarily select and use other components effective in improving storage stability, such as organic acid salts, glycine, polymerized phosphates, lower fatty acid monoglycerides, and the like.

[Effect]

According to the present invention, each component having antibacterial properties acts synergistically on the cell membrane on the surface of microorganisms, suppressing the germination and proliferation of microorganisms, and inhibiting the activity of enzymes possessed by microorganisms. It is presumed that this may inhibit the growth of microorganisms.

In the present invention, by using polyglycerol fatty acid ester, lysozyme, and protamine in combination, it is possible to obtain a high antibacterial effect that could not be obtained by each alone, and this is due to the synergistic effect of polyglycerol fatty acid ester, lysozyme, and protamine. It is.

The details of the present invention will be explained below using test examples and examples. Note that this example does not limit the present invention in any way.

Test Example 1 Agar medium (trypto soy agar medium “Eiken’, Eiken Chemical (
Co., Ltd.) was subjected to high-pressure heat sterilization at 121°C for 115 minutes.
Decaglycerin monomyristate ester (Sunsoft No,
Q-148, Taiyo Kagaku Co., Ltd.) 0.1% by weight, egg white lysozyme (Lysozyme Taiyo, Taiyo Kagaku Co., Ltd.) O, O
A test medium was prepared by adding S weight % and protamine 0.02 weight %.

Aerobic heat-resistant bacteria Bacillus cereus,
Staphylococcus 5 taphylococcus aur
eus and Pseudomonas aeruginosa Pseudom.

nas aeruginosa in a liquid medium (trypto soy broth medium “Eiken’, manufactured by Eiken Kagaku Co., Ltd.) for 30 minutes.
After culturing with shaking at 7°C for 2 days, a loopful of the above test medium was inoculated and cultured at 37°C for 3 days. The determination results are shown in Table 1.

Comparative Example 1 A test was conducted in the same manner as in Test Example 1 by adding 0.1% by weight of decaglycenone monomyristate to the test medium. The determination results are shown in Table 1.

Comparative Example 2 Lysozyme 0.05 was added to the test medium using the same procedure as Test Example 1.
Tests were conducted by adding % by weight. The determination results are shown in Table 1.

Comparative Example 3 Protamine 0.02 was added to the test medium using the same procedure as Test Example 1.
Tests were conducted by adding % by weight. The determination results are shown in Table 1.

Comparative Example 4 Lysozyme 0.05 was added to the test medium using the same procedure as Test Example 1.
Tests were conducted with the addition of 0.02% by weight and 0.02% by weight of protamine. The determination results are shown in Table 1.

Table 1. Antibacterial test results on culture medium In the above, - means that no colonies are observed;
10 recognizes the occurrence of settlements.

Example 1 Egg yolk 0.6Kg, milk 3P, sugar 0.5Kg.

After producing a custard cream using 0.3 kg of wheat flour and 0.15 kg of cornstarch by a conventional method, 0.2% by weight of decaglycerin monomyristate, 0.1% by weight of lysozyme and 0.5% by weight of protamine were added and mixed to form a product. And so. This was stored at 30°C and subjected to a sensory test based on odor.

The determination results are shown in Table 2.

Comparative Example 5 A custard cream was produced in the same manner as in Test Example 2, and 0.25% by weight of decaglycerin monomyristate was added and mixed to prepare a product. This was stored and subjected to a sensory test in the same manner as in Example 1. The determination results are shown in Table 2.

Note that in the above, - indicates that no putrid odor is observed;

〔Effect of the invention〕

As is clear from the results of the Examples, food products containing polyglycerol fatty acid ester, lysozyme, and protamine of the present invention had improved food preservability.

The present invention effectively prevents spoilage and deterioration during the distribution and sales stages of food products, thereby contributing to the improvement of the food industry and dietary habits.

Claims (3)

[Claims] (1) A food preservation method characterized by using polyglycerol fatty acid ester, lysozyme, and protamine in combination during food production. (2) The food preservation method according to claim 1, wherein the fatty acid of the polyglycerin fatty acid ester is caprylic acid, capric acid, lauric acid, myristic acid, and palmitic acid, either alone or in combination. (3) The food preservation method according to claim 1, wherein the polyglycerin of the polyglycerin fatty acid ester has a degree of polymerization of 2 or more.