JPH037565A - Food preservative - Google Patents
Food preservativeInfo
- Publication number
- JPH037565A JPH037565A JP14199089A JP14199089A JPH037565A JP H037565 A JPH037565 A JP H037565A JP 14199089 A JP14199089 A JP 14199089A JP 14199089 A JP14199089 A JP 14199089A JP H037565 A JPH037565 A JP H037565A
- Authority
- JP
- Japan
- Prior art keywords
- protamine
- tannin
- extract
- food
- tamarind
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019249 food preservative Nutrition 0.000 title claims abstract description 7
- 239000005452 food preservative Substances 0.000 title claims abstract description 7
- 102000007327 Protamines Human genes 0.000 claims abstract description 31
- 108010007568 Protamines Proteins 0.000 claims abstract description 31
- 229940048914 protamine Drugs 0.000 claims abstract description 31
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 21
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 240000004584 Tamarindus indica Species 0.000 claims abstract 7
- 229940026314 red yeast rice Drugs 0.000 claims description 18
- 235000018553 tannin Nutrition 0.000 claims description 15
- 229920001864 tannin Polymers 0.000 claims description 15
- 239000001648 tannin Substances 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 abstract description 5
- 230000002378 acidificating effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- RNKMOGIPOMVCHO-SJMVAQJGSA-N 1,3,6-trigalloyl glucose Chemical compound C([C@@H]1[C@H]([C@@H]([C@@H](O)[C@H](OC(=O)C=2C=C(O)C(O)=C(O)C=2)O1)OC(=O)C=1C=C(O)C(O)=C(O)C=1)O)OC(=O)C1=CC(O)=C(O)C(O)=C1 RNKMOGIPOMVCHO-SJMVAQJGSA-N 0.000 abstract 5
- 244000113306 Monascus purpureus Species 0.000 abstract 5
- 235000002322 Monascus purpureus Nutrition 0.000 abstract 5
- 241000596504 Tamarindus Species 0.000 description 16
- 235000021110 pickles Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は食品保存剤に関する。[Detailed description of the invention] (Industrial application field) The present invention relates to food preservatives.
（従来技術）
従来、食品の微生物による品質劣化を防止するためにソ
ルビン酸、安息香酸などの合成保存料が使用されている
が、これら合成保存料はその使用対象となる食品が限定
されているうえ、消費者にも忌避される傾向にある。こ
のため、最近では天然の保存剤、例えば、鮭や錬の白子
抽出物で、抗菌作用を有するプロタミンの使用が検討さ
れている。(Prior art) Synthetic preservatives such as sorbic acid and benzoic acid have been used to prevent quality deterioration of food products due to microorganisms, but these synthetic preservatives are only applicable to a limited number of foods. Moreover, consumers tend to avoid it as well. For this reason, the use of natural preservatives such as protamine, which is an extract of salmon and roe milt and has an antibacterial effect, has recently been considered.
しかしながら、プロタミンは単独では抗菌力が必ずしも
強いとはいえず、とりわけ酸性側、特にｐＨ６，Ｏ以下
になると効果が低下するため、使用対象食品が限定され
るという難点があった。However, when used alone, protamine does not necessarily have strong antibacterial activity, and its effectiveness decreases particularly when the pH is on the acidic side, especially below pH 6.0, so there is a problem in that the foods for which it can be used are limited.
（発明の構成及び効果）
本発明は、（１）プロタミンと紅麹抽出物及び／又はマ
メ科植物タマリンド（Ｔａｍａｒｉｎｄｕｓ １ｎｄｉ
ｃａ Ｌ。(Structure and Effects of the Invention) The present invention provides (1) protamine and red yeast rice extract and/or legume tamarind (Tamarindus 1ndi).
ca L.
）に由来するタマリンドタンニンとを含有してなる食品
保存剤、並びに（２）食品を製造するに際し、プロタミ
ンと紅麹抽出物及び／又はタマリンドタンニンとを添加
することを特徴とする保存性良好な食品の製造方法であ
る。(2) A food preservative containing tamarind tannin derived from It is a method of manufacturing food.
紅麹の抽出物は、古くから中国台湾で紅酒、肉類漬込み
に色付は等の目的に使用されていたものであり、またタ
マリンドタンニンは、食品の増粘剤として使用されてい
たものであるが、保存性の改良効果は知られていなかっ
た。Red yeast rice extract has long been used in Taiwan for red wine, meat pickling, and other purposes, and tamarind tannin has been used as a thickening agent for foods. However, the effect of improving storage stability was not known.
本発明において、プロタミンと共に使用するものは、紅
麹抽出物、タマリンドタンニンのどちらか一方のみであ
ってもよく、またその両方であってもよい。In the present invention, only one of red yeast rice extract and tamarind tannin may be used together with protamine, or both may be used together with protamine.
紅麹抽出物とタマリンドタンニンのどちらか一方をプロ
タミンと共に使用する場合、プロタミンと紅麹抽出物或
いはプロタミンとタマリンドタンニンの使用比率は重量
比でｌ：０．２〜５、とりわけｔ：Ｏ，Ｓ〜１であるの
が好ましい。When using either red yeast rice extract or tamarind tannin together with protamine, the ratio of protamine and red yeast rice extract or protamine and tamarind tannin used is a weight ratio of 1:0.2 to 5, especially t:O,S. -1 is preferable.
又、紅麹抽出物とタマリンドタンニンの両方をプロタミ
ンと共に使用する場合には、プロタミン、紅麹抽出物及
びタマリンドタンニンの使用比率は重量比で１：０．１
〜ｚ：ｏ、ｉ〜２、とりわけｉ：ｏ、ｚ〜１：０．２〜
１であるのが好ましい。In addition, when both red yeast rice extract and tamarind tannin are used together with protamine, the ratio of protamine, red yeast rice extract, and tamarind tannin is 1:0.1 by weight.
~z:o, i~2, especially i:o, z~1:0.2~
Preferably, it is 1.
添加方法には特に制限はなく、プロタミンと紅麹抽出物
及び／又はタマリンドタンニンをそれぞれ別々に添加し
てもよく、予めこれらの成分を配合したものを添加して
もよい。There is no particular restriction on the method of addition, and protamine, red yeast rice extract, and/or tamarind tannin may be added separately, or a mixture of these components may be added in advance.
添加量は食品の種類によっても異なるが、通常、プロタ
ミンと紅麹抽出物及び／又はタマリンドタンニンとの合
計量が、食品に対して０．０５〜５％、とりわけ０．１
〜３％程度とするのが好ましい。The amount added varies depending on the type of food, but usually the total amount of protamine, red yeast rice extract and/or tamarind tannin is 0.05 to 5%, especially 0.1% to the food.
It is preferable to set it to about 3%.
また、対象となる食品は特に限定されず、漬物類、惣菜
類、たれ、麺つゆ等の調味料、フラワーペースト等の穀
類、ジャム、飲料等の酸性食品であってもよい。Furthermore, the target foods are not particularly limited, and may include pickles, side dishes, seasonings such as sauces and noodle soups, grains such as flower paste, and acidic foods such as jams and drinks.
なお、本発明に使用する紅麹抽出物は、紅麹菌（Ｍｏｎ
ａｓｃｕｓ ａｎｋａ）を培養し、培養物から菌体をろ
別分離した培養液に９５％エチルアルコールを添加した
のち、沈澱物を除去後その抽出液を濃縮することによっ
て得ることができる。In addition, the red yeast rice extract used in the present invention is derived from Monascus mold (Mon
It can be obtained by culturing A. ascus anka), adding 95% ethyl alcohol to the culture solution after separating the bacterial cells from the culture by filtration, removing the precipitate, and then concentrating the extract.
また、本発明に使用するタマリンドタンニンは、マメ科
植物のタマリンド（Ｔａｍａｒｉｎｄｕｓ １ｎｄｉｃ
ａＬ）の種皮を粉砕し、含水エチルアルコールで抽出を
行った後、ｔＪＩｌｉ ＩＩすることにより得ることが
できる。In addition, the tamarind tannin used in the present invention is derived from tamarind (Tamarindus 1ndicus), a leguminous plant.
It can be obtained by crushing the seed coat of aL), extracting it with aqueous ethyl alcohol, and then subjecting it to tJIli II.
紅麹抽出物及び／又はタンニンをプロタミンと併用する
本発明によれば、保存剤としてプロタミンを単独で使用
する場合に較べてより保存性に優れた食品を製造するこ
とができ、また保存剤としてプロタミンを単独で使用す
る場合に問題となっていた酸性食品に於いても、優れた
保存効果を発揮することができる。According to the present invention, in which red yeast rice extract and/or tannin is used in combination with protamine, it is possible to produce foods with better preservability than when protamine is used alone as a preservative. Even in acidic foods, which were a problem when using protamine alone, it can exhibit excellent preservation effects.
実験例１ （キャベツの浅漬）
水洗した塩漬キャベツ１００ ｋｇを、プロタミン１０
０ｇ及び紅麹抽出物１００ｇを含む５０１の漬は液（食
塩濃度３％）につけ、２０℃に保存し、漬は液中の一般
細菌数及び漬は液の濁度を経時的に測定した。Experimental Example 1 (Shallow pickling of cabbage) 100 kg of salted cabbage washed with water was soaked in protamine 10
The pickles of 501 containing 0g and 100g of red yeast rice extract were soaked in a solution (salt concentration 3%) and stored at 20°C, and the number of general bacteria in the pickles and the turbidity of the pickles were measured over time.
尚、比較対照として、プロタミン２００ｇ又は紅麹抽出
物２００ｇを含む漬は液につけ、同様に観察した。As a comparison, pickles containing 200 g of protamine or 200 g of red yeast rice extract were soaked in the liquid and observed in the same manner.
結果は表１及び表２の通りであり、プロタミン又は紅麹
抽出物を単独で添加した対照試験区に較べ、両成分を添
加した本発明の試験区は、菌の増殖が顕著に抑制され、
またつけ液の濁度変化も少なかった。The results are shown in Tables 1 and 2. Compared to the control test plot in which either protamine or red yeast rice extract was added alone, the test plot of the present invention in which both components were added significantly inhibited bacterial growth.
There was also little change in the turbidity of the dipping solution.
表１＝一般細菌数
表゛２：つけ液の濁度
（但し、表１及び表２中の添加率は塩漬キャベツに対す
る百分率で示している。また全試験区とも、製造時の漬
は液中の一般細菌数は３．Ｉ ＸＩＯ’個／ｇ、 ６６
０ｒ＋ｍでの吸光度はｏ、ｏｏｏであった。）実験例２
（フラワーペースト）
小麦粉１５ｋｇ、コーンスターチ６０ｋｇ、砂糖２００
ｋｓｒ、マーガリン１５ｋｇ、粉乳１０ｋｇ、全卵ｌＯ
ｋｇ及び水３００ ｋｇを調合混合する際に、プロタミ
ン及びタマリンドタンニンをそれぞれでんぷん質に対し
て０．１％添加し、常法どおりＩ児拌乳化後加熱して製
品とし、２０℃で放置し、保存状態を観察した。Table 1 = General bacteria count Table 2: Turbidity of dipping solution (However, the addition rate in Tables 1 and 2 is expressed as a percentage of the salted cabbage. Also, in all test plots, the pickling solution at the time of production was The number of general bacteria in it is 3.IXIO' pieces/g, 66
The absorbance at 0r+m was o, ooo. ) Experimental example 2
(Flower paste) 15 kg of flour, 60 kg of cornstarch, 200 kg of sugar
ksr, 15 kg margarine, 10 kg powdered milk, 10 whole eggs
When preparing and mixing 300 kg of water and 300 kg of water, protamine and tamarind tannin were each added at 0.1% based on the starch, stirred and emulsified in the usual manner, heated to form a product, and left at 20°C. The state of storage was observed.
対照として、でんぷん質に対し、プロタミンを０．３％
又はタマリンドタンニンを０．２％添加したものを使用
した。As a control, 0.3% protamine was added to starch.
Alternatively, one containing 0.2% tamarind tannin was used.
結果は表３に示す通りであり、対照試験区に較べ、本発
明の試験区は、製品の保存性が極めて良好であった。The results are shown in Table 3, and compared to the control test group, the product in the test group of the present invention had extremely good shelf life.
表３＝フラワーペーストの保存試験
（但し、−は変化なし、士は僅かに水滴様の状態発生、
＋は明らかにカビまたは水滴様状態が発生し、丑、＋と
なるにつれ腐敗の程度が増大することを示す。）
実験例３（麺つゆ）
醤油４１にみりん８００−１砂糖８００ｇを加えたかえ
しとカツオ節から得られただし１６１を合わせる際に、
プロタミンと紅麹抽出物をつゆ全量に対してそれぞれ０
．０５％添加し、常法どおり加熱して訪つゆ（ｐＨ４，
８）を製造し、２５°Ｃにて放置し、保存状態を観察し
た。Table 3 = Flower paste storage test (- means no change, 2 means slightly water drop-like state occurs,
+ indicates that mold or water droplet-like conditions have clearly occurred, and ox and + indicate that the degree of decay increases. ) Experimental Example 3 (Mentsuyu) When combining soy sauce 41 with 800 g of mirin and 800 g of sugar and 161 obtained from bonito flakes,
Protamine and red yeast rice extract are each 0% relative to the total amount of soup.
．． 05% and heated in the usual manner to make tsuyu (pH 4,
8) was manufactured, left at 25°C, and the storage condition was observed.
尚、比較対照としてプロタミン０．２％又は紅麹抽出物
２％を添加した製品を使用した。As a comparison, a product to which 0.2% protamine or 2% red yeast rice extract was added was used.
結果は表４に示す通りであり、対照試験区に較べて、本
発明の試験区は製品の保存性が橿めて良好であった。The results are shown in Table 4, and compared to the control test group, the test group of the present invention had much better shelf life of the product.
表４：麺つゆの保存試験
（但し、−は変化なし、士は僅かに酵母様物質発生、＋
は明らかに酵母様物質が発生したことを示し、廿、冊と
なるにつれ腐敗の程度が増大することを示す。）Table 4: Storage test of noodle soup (- means no change, 2 means slight yeast-like substance generation, +
This clearly indicates that a yeast-like substance has developed, and the degree of decomposition increases with age. )
Claims (2)
ンニンとを含有してなる食品保存剤。(1) A food preservative containing protamine, red yeast rice extract, and/or tamarind tannin.
及び／又はタマリンドタンニンとを添加することを特徴
とする保存性良好な食品の製造方法。(2) A method for producing a food with good shelf life, which comprises adding protamine, red yeast rice extract, and/or tamarind tannin during the production of the food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14199089A JPH037565A (en) | 1989-06-02 | 1989-06-02 | Food preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14199089A JPH037565A (en) | 1989-06-02 | 1989-06-02 | Food preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH037565A true JPH037565A (en) | 1991-01-14 |
Family
ID=15304832
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14199089A Pending JPH037565A (en) | 1989-06-02 | 1989-06-02 | Food preservative |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH037565A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102702785A (en) * | 2012-01-18 | 2012-10-03 | 天津天康源生物技术有限公司 | Compounded monascus haematochrome and preparation method and application thereof |
| JP2016214235A (en) * | 2015-05-15 | 2016-12-22 | 晨暉生物科技股▲分▼有限公司 | Novel extraction method for pure material |
-
1989
- 1989-06-02 JP JP14199089A patent/JPH037565A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102702785A (en) * | 2012-01-18 | 2012-10-03 | 天津天康源生物技术有限公司 | Compounded monascus haematochrome and preparation method and application thereof |
| JP2016214235A (en) * | 2015-05-15 | 2016-12-22 | 晨暉生物科技股▲分▼有限公司 | Novel extraction method for pure material |
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