JPH0344751B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a food preservative. Capric acid monoglyceride has long been known as a food preservative, and since it is highly effective even when added in relatively small amounts, it can be used to economically improve the preservability of foods. Useful for It has been found that when this capric acid monoglyceride is used in combination with sodium hexametaphosphate, which is a type of polymerized phosphate, the effect of improving food preservation is further enhanced, but this combination product may not always be satisfactory depending on the purpose of use. I can't say that. An object of the present invention is to provide a food preservative that is even more effective than a combination product of capric acid monoglyceride and sodium hexametaphosphate. As a result of various studies and studies aimed at achieving the above objective, the present inventor found that lysozyme (egg white lysozyme) alone is not very effective in improving the preservability of foods, but the combination of capric acid monoglyceride and sodium hexametaphosphate The present inventors have discovered that when added to a product, the preservative effect of the combination product is unexpectedly enhanced, and the present invention has been completed. That is, the food preservative of the present invention is characterized by comprising lysozyme, sodium hexametaphosphate, and capric acid monoglyceride. The present invention will be explained in detail below. The lysozyme, sodium hexametaphosphate, and capric acid monoglyceride used in the present invention may be commercially available ones, and when the preservative is composed of these three, the blending ratio is not necessarily limited, but generally the weight Lysozyme 5~
50, sodium hexametaphosphate 750 to 1500, and capric acid monoglyceride 10 to 30. However, as long as these three food preservatives are added to food together, it is not necessary that the three are uniformly mixed or held together. The reason is that when you want to improve the preservation of food by adding it to food that will be heated later for purposes such as cooking or sterilization,
This is because lysozyme, whose activity tends to decrease with heating, is preferably added after heating, and sodium hexametaphosphate and capric acid monoglyceride are often preferably added before heating in order to penetrate the food well. If lysozyme, sodium hexametaphosphate, and capric acid monoglyceride are mixed in advance, they may be mixed directly, but if necessary, they may be mixed with other auxiliary materials such as salt, sugar, starch, etc. There is no problem. When using the food preservative of the present invention (calculated excluding the above-mentioned auxiliary materials)
Generally, it is sufficient to add about 0.7 to 1.5% to food. This is because if the addition ratio is too high, the food may have a peculiar odor or bitter taste due to the preservative, and if it is too low, the effect will be reduced. With this addition ratio, the individual addition ratios of lysozyme, sodium hexametaphosphate, and capric acid monoglyceride to the food are approximately 23 to 930 p.pm for lysozyme, approximately 0.6 to 1.5% for sodium hexametaphosphate, and approximately 45% for capric acid monoglyceride. ~570p.pm.
Although there are no particular restrictions on how the food preservative of the present invention is added to food, it is desirable that it be mixed into the food as uniformly as possible after addition.
Therefore, if the capric acid monoglyceride that constitutes the food preservative is fat-soluble and difficult to mix uniformly as it is, it may be emulsified and dispersed in about 10 times the amount of hot water or dissolved in a small amount of warm ethyl alcohol. Good to use. There are no particular restrictions on the foods to which the food preservative of the present invention can be applied, but there is a noticeable drop in quality when sterilized at high temperatures like canned food or frozen, and foods that are difficult to sterilize, such as rice and salads. ,
It can be suitably used for egg tofu and the like. As described above, when the food preservative of the present invention is added to food, the preservability of the food becomes much higher than that of a combination additive containing only capric acid monoglyceride and sodium hexametaphosphate, and this improvement in effect is due to the lysozyme alone. Considering the effect when only lysozyme is added to food, the effect is difficult to expect, so it is assumed that some kind of synergistic relationship exists between lysozyme, capric acid monoglyceride, and sodium hexametaphosphate. Conceivable. Test examples and examples showing the effects of the present invention will be described below. Test Example 1 First, in order to examine the effect of the food preservative of the present invention on various microorganisms, Pseu
−domonas aeruginosa, Enterobacter
cloacae, Aeromonas hydrophila sub.
hydrophila, Bacillus subtilis and
Five kinds of microorganism-added culture medium solutions in which Saccharomyces cere-visiae were separately planted were prepared, and a certain amount of the food preservative of the present invention was added to each of these medium solutions. It was measured.
As controls, (a) no preservatives were added, (b) lysozyme was added, and (c) sodium hexametaphosphate and capric acid monoglyceride were added in the same manner. . The measurement results are as shown in Table 1 for the additive-free control (A).
Compared to the control (B) in which only lysozyme was added, there was generally no significant change in time, and compared to the control (C) in which both were added, the time for the preservative additive of the present invention was generally much longer, leading to unexpected unexpected events. I can understand that this is an effect.

[Table] Test Example 2 Next, the food preservative of the present invention was added to cooked rice to see its effect. In other words, after washing non-glutinous rice, add water as usual and add 0.6 sodium hexametaphosphate to the total amount.
% and 100 p.pm of capric acid monoglyceride were added and cooked. Next, after cooling to 50℃, add and mix 200 p.pm of lysozyme, place it in a sterilized teacup, cover with a plastic sheet, and store at 30℃. Measurement and observation were carried out using (a) no preservative added, (b) one to which only lysozyme was added, and (c) one to which only sodium hexametaphosphate and capric acid monoglyceride were added as controls. The results are shown in Table 2, and it can be seen that the food preservative additive of the present invention is much more effective than the controls.

【table】

【represent.
Example 1 A food preservative consisting of 20% lysozyme, 1000% sodium hexametaphosphate, and 20% capric acid monoglyceride by weight. Example 2 A food preservative consisting of 30% lysozyme, 1200% sodium hexametaphosphate, and 15% capric monoglyceride by weight. Usage example 1 Potato salad is made from 630 g of potatoes, 53 g each of onions and corn, 32 g of pieces (both boiled), and 158 g of mayonnaise.
1% of food preservative was added. The finished salad
Although it was stored at 30°C, no abnormality in flavor was observed even after 3 days. On the other hand, the control product without added preservatives spoiled after two days. Usage example 2 Whole egg liquid 300g, egg white liquid 45g, salt 5g, soybean oil 3g, sodium glutamate 1g, mirin 5g,
Prepare an egg tofu stock solution consisting of 2g of sugar and 550g of water, and add the food preservative of Example 2 to this stock solution.
Added 1.2%. Put this in a polyethylene sachet for 150 yen.
After storing and sealing each ml, the mixture was heated in boiling water at 90°C for 40 minutes and then rapidly cooled. This was stored at 30°C and the occurrence of flavor abnormalities was investigated over the course of several days, but no abnormalities were observed even after 12 days. On the other hand, in the case of the control product without preservatives, an increase in the number of bacteria, a decrease in pH, and the development of a strange odor were observed after 5 days.

Claims (1)

[Claims] 1. A food preservative comprising lysozyme, sodium hexametaphosphate, and capric acid monoglyceride. 2. The food preservative according to claim 1, which contains lysozyme in a weight ratio of 5 to 50, sodium hexametaphosphate in a weight ratio of 750 to 1500, and capric acid monoglyceride in a weight ratio of 10 to 30.