JPH04179465A - Natural preservative for food and drink - Google Patents
Natural preservative for food and drinkInfo
- Publication number
- JPH04179465A JPH04179465A JP30705690A JP30705690A JPH04179465A JP H04179465 A JPH04179465 A JP H04179465A JP 30705690 A JP30705690 A JP 30705690A JP 30705690 A JP30705690 A JP 30705690A JP H04179465 A JPH04179465 A JP H04179465A
- Authority
- JP
- Japan
- Prior art keywords
- product
- present
- rice
- extraction
- food
- 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.)
- Granted
Links
- 239000003755 preservative agent Substances 0.000 title claims abstract description 27
- 230000002335 preservative effect Effects 0.000 title claims abstract description 18
- 235000013305 food Nutrition 0.000 title claims description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 33
- 235000009566 rice Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000284 extract Substances 0.000 claims abstract description 17
- 239000003960 organic solvent Substances 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 32
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 8
- 230000000694 effects Effects 0.000 description 26
- 238000000605 extraction Methods 0.000 description 23
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 21
- 238000004321 preservation Methods 0.000 description 13
- 239000007788 liquid Substances 0.000 description 8
- 239000004480 active ingredient Substances 0.000 description 7
- 239000000654 additive Substances 0.000 description 7
- 235000002233 Penicillium roqueforti Nutrition 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 6
- 238000003809 water extraction Methods 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000000638 solvent extraction Methods 0.000 description 4
- 239000004382 Amylase Substances 0.000 description 3
- 102000013142 Amylases Human genes 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 3
- 241000228212 Aspergillus Species 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 241000442132 Lactarius lactarius Species 0.000 description 3
- 241000235395 Mucor Species 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 235000019418 amylase Nutrition 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000002354 daily effect Effects 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000020083 shōchū Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241001465754 Metazoa 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
- 108010039918 Polylysine Proteins 0.000 description 1
- 102000007327 Protamines Human genes 0.000 description 1
- 108010007568 Protamines Proteins 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 230000007665 chronic toxicity Effects 0.000 description 1
- 231100000160 chronic toxicity Toxicity 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 229940048914 protamine Drugs 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- 239000007787 solid Substances 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
- 238000010186 staining Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Abstract
Description
本発明は、米からの水抽出物または有機溶媒抽出物を用
いた食品、飲料などの保存に効果を持つ安全な天然保存
料に関するものである。The present invention relates to a safe natural preservative that is effective in preserving foods, beverages, etc., using an aqueous extract or an organic solvent extract from rice.
従来、米は主食以外に、清酒、焼酎、甘酒、みりん、酢
、麹などとして用途開発され、古くから生活に欠かせな
いものとなっている。この他には、美容的用途として糠
袋が知られている程度であって、近代科学が導入されて
からは、用途開発が全くといってよいほど行われていな
いのが実情である。
一方、現代、日常生活においても、産業上においても保
存料が不可欠であり、このため科学を駆使して、数多く
の保存料が開発されてきた。しかし、これらは必ずとい
っていいほど、人間に対して安全性に問題があり、特に
慢性毒性に関してはほとんど明らかにされていない。
現在、食品、飲料に対しては、合成保存料としてソルビ
ン酸、安息香酸、プロピオン酸などが開発使用されてい
るが、安全性に問題があるので、使用に制限があり、ま
た、プロピオン酸はパン関係にのみというように使用用
途が制限されている。
しかも、合成保存料に対する安全性の問題がクローズア
ップされている現在、その使用量および用途は逐次狭め
られている。すなわち、必要不可欠のとき以外には使用
してはいけないと解釈される。
つい最近も、使用が認められていた過酸化水素において
、その残留過酸化水素の発癌性が問題になリ、社会的問
題にまで発展したのも耳に新しいところである。
飲食品は大量生産、全国流通の時代になり、保存料の必
要性は、ますます高くなってきている。
少しでも保存効果があれば、経済的効果ははかり知れな
い。そこで、天然の保存料の開発が待ち望まれており、
多くの研究開発がなされてきた。今までにプロタミン、
ポリリジンが厚生省より認可され、実用化されている。
しかし、これらは単離された物質であるため、安全性と
いう点では、米の抽出物のようなものと比べるとまだ十
分ではなく、しかも、アミノ酸系であるため、特に蛋白
を含む食品に対してはほとんど効果がな（、価格も高い
ため、あまり使用されていないのが実情である。すなわ
ち、保存効果に優れ、安全で安価な保存料は全くないと
言っても過言ではない。Traditionally, in addition to being a staple food, rice has been developed for uses such as sake, shochu, amazake, mirin, vinegar, and koji, and has been an essential part of daily life since ancient times. Other than this, bran bags are only known for their cosmetic uses, and the reality is that since the introduction of modern science, there has been almost no development of uses for them. On the other hand, in modern times, preservatives are indispensable both in daily life and in industry, and for this reason, many preservatives have been developed using science. However, these almost always have safety issues for humans, and little is known about their chronic toxicity in particular. Currently, sorbic acid, benzoic acid, propionic acid, etc. have been developed and used as synthetic preservatives for foods and beverages, but there are safety issues and there are restrictions on their use. Its use is limited to bread-related applications only. Moreover, as safety issues regarding synthetic preservatives are currently being highlighted, their usage amounts and applications are gradually being narrowed down. In other words, it is interpreted that it should not be used except when absolutely necessary. It is also new to me that recently, the carcinogenicity of residual hydrogen peroxide, which has been approved for use, has become a problem and has even developed into a social problem. In the era of mass production and nationwide distribution of food and beverages, the need for preservatives is becoming increasingly high. If there is even a small preservation effect, the economic effect will be immeasurable. Therefore, the development of natural preservatives is eagerly awaited.
A lot of research and development has been done. Until now, protamine,
Polylysine has been approved by the Ministry of Health and Welfare and is in practical use. However, since these are isolated substances, they are still not as safe as rice extracts, and since they are amino acid-based, they are especially safe for foods containing protein. The reality is that it is not used much because it has little effect (and is expensive).In other words, it is no exaggeration to say that there are no safe and inexpensive preservatives that have excellent preservative effects.
【発明が解決しようとする課題］
現在、合成保存料における人体に対する有害性の問題か
ら、より安全な天然の保存料が要求されており、本発明
は、保存効果に優れ、安全で安価に使用できる天然保存
料を提供することを目的とするものである。
【課題を解決するための手段】
本発明者らは、動植物白和すの観点から、主食である米
を中心に種々の植物成分の研究を進めてきた。その過程
で、米には今まで予測できなかった数多くの可能性、効
果があることが判明してきた。そこで、主食として用い
られ安全性が最も高いことが実証されている米をテーマ
としてとりあげ、米の総合利用研究を行ってきた。その
うちの一つのテーマとして、米からの保存料について鋭
意研究を重ねた結果、米の抽出物を食品、飲料に添加し
たところ、優れた保存効果、日持ち効果があることが判
明し、本発明を完成するに至った。
すなわち、本発明は、米からの水抽出物または有機溶媒
抽出物をそのまま、あるいはこれを含有してなることを
特徴とする飲食品用天然保存料であって、米を水抽出（
酸、アルカリ抽出も含む）またはアルコールなどの有機
溶媒で抽出することにより、簡単安価に、しかも、全（
安全に上記の効果を顕す非常に優れた天然保存料が得ら
れるのである。
抽出を行う場合、まず、米を粉砕または粉体化すると表
面積が大きくなるため、きわめて抽出効率が良好となる
。この方法は、粉砕機または精米機等を用い、−船釣な
方法によればよい。粉砕しなくてもよいが、この場合に
は、未組織の分解および抽出に長時間を要する。
水抽出に当たっては、米をそのまま、好ましくは粉砕ま
たは粉体化したものに加水する。米は玄米でも白米でも
よい。加水量については、米に対して２〜５倍量で効率
よく抽出されるが、収率、作業性、最終使用目的等に応
じて適宜選定すればよい。この後、加温してゆき、沸騰
状態になった時点で抽出を完了する。
抽出を完了した後、使用目的により、圧搾、濾過を行え
ば、清澄な抽出エキスが得られる。なお、最初から熱水
を加えて抽出を行ってもよい。
水抽出の際の抽出温度は、抽出液中の有効成分が解明さ
れていないが、この未知の有効成分が熱に安定であるこ
とは確認できたので、高温が効率的である。低温でも長
時間おけば、充分に抽出を行うことができる。ただし、
４０℃以下の低温の場合は、ｐＨを酸性あるいはアルカ
リ性にするが、防腐剤を加えることが必要である。抽出
時間は、沸騰抽出の場合には数分でよいが、それ以下の
中温の場合には数時間から一昼夜が必要である。低温の
場合は、米の粉砕状態にもよるが、数日〜１ケ月必要で
ある。ただし、この場合にも、なるべ（最後には加熱す
るのがより効果的である。
水抽出の場合に最も問題になるのは、糊化現象である。
糊状になれば、抽出効率が悪くなるのみでなく、実作業
においては困難を極める。これを防ぐためには、アミラ
ーゼを加えて反応させるか、塩酸などで酸性にして澱粉
を分解すればよく、この方法を用いることにより、充分
に解決でき、実用上も全く問題がない。
抽出液中の有効成分は、酸、アルカリに安定であるため
か、酸抽出あるいはアルカリ抽出を行うのも有効である
。また、水抽出の場合、酸、アルカリで前処理するか、
米の組織に働く酵素（例えば、アミラーゼ）を反応させ
て前処理を行い、抽出する方法が効果的である。これは
、前処理により、有効成分がより抽出されやすくなるた
めであると思われる。
さらに、有機溶媒抽出でも、本効果を持ったエキスが抽
出されることが判明した。このことは、有効成分の解明
を進める上で、また、有効成分をコンクに抽出したり、
水に溶けないものとの配合という利用用途の上できわめ
て有効である。この場合、なるべく微粉砕または粉体化
することが好ましい。また、ここで用いる有機溶媒は、
アルコールのような食品添加物として安全なものを使用
することが望ましい。
なお、本発明品の米からの抽出には、以上のように有機
溶媒抽出または水抽出し、その抽出物中の有効成分をさ
らに溶媒抽出すると、より有効である。しかし、これは
、濃縮状態か得られたためと思われ、澱粉などの不用な
ものを除いたり、濃縮することにより、同等の効果が得
られる。
米は主食として毎日食べており、あまりにも身近すぎて
、このような保存料として使用するという概念すらなく
、思いもよらないことであった。
また、食べる以外には清酒、焼酎、酢などに用いられて
きたが、米の抽出という考え方も方法も取られていない
。これは、抽出しようとすると米の特性として糊状にな
り、従来の考え方では非常に困難であったことにもよる
ものと思われる。そのため、本発明においては、有機溶
媒抽出、酸、アルカリ抽出などを用い、また、水抽出の
場合、アミラーゼなどを作用させ、抽出を容易にするこ
とにより、目的を達成することができるようにしたので
ある。
このようにして十分抽出操作を行って初めて、非常に優
れた保存料が得られるのであるが、この効果をみるため
に、食品の代表として蛋白質含量の多い白身魚のすり身
を用いたかまぼこ、飲料の代表として糖質含量の多い甘
酒を用いて、本発明品の保存効果を調べた。
まず、蛋白質含量の多い白身魚のすり身２００ｇに、本
発明品を１．０％、０．１％、０．０１％になるように
添加した。本発明品としては、後記の実施例１により得
られた製品を用いた。また、コントロールとして、水お
よび酢酸エチルを１％添加したものについて、その保存
効果を調べた。
′なお、酢酸エチルは実施例１において十分にとり除い
であるが、もし残存している場合を想定してコントロー
ルに組み入れた。
以上のように本発明品を添加した白身魚のすり身各々を
、熱湯でよく消毒したすり鉢の中でよ（すりつぶし、形
を整えた。このすり身を蒸し器で５０分間蒸した後、室
温に放置し、経時（日）的に、糸ひき、色、みずみずし
さおよび弾力性などについて、その保存効果を観察した
。その結果は表１のとおりである。
表１に示すように、水および酢酸エチルを添加したコン
トロールについては、３日目ですでにわずかな糸引きが
認められ、４日目では完全に糸を引いていたが、本発明
品を添加したものについては、０．０１％添加のもので
６日目にほんのわずかに糸引き傾向が認められ、０．０
１％でも２日間も日持ち効果があることが分かった（７
日目からは完全に糸を引いた）。さらに、１．０％およ
び０．１％添加のものについては、１．０％添加のもの
で９日目以降、０．１％添加のもので７日目以降におい
て、はんのわずか糸引き傾向が認められ、保存効果が非
常に高いことが判明した。なお、これらは、本実験期間
中には完全な糸引きは認められなかった。ここで、糸を
引いている菌を同定したところ、バチルス属の菌である
ことが認められた。この結果、本発明品は、腐敗菌に対
して有効であることが判明した。
かまぼこのような商品にとって、１日でも腐敗が延びる
ことは有用であるが、本発明品のように、０．１％添加
でも４日間も腐敗が延びたことは、本発明品が非常に有
用であり、有効であることを実証している。
また、コントロールおよび本発明品０．０１％添加のか
まぼこにおいては、８日目にすでに表面にカビが認めら
れたのに対して、本発明品１．０％および０．１％添加
のかまぼこでは、８日目ではカビは認められなかった。
その後、本発明品０゜１％添加のもので９日目に、１．
０％添加のもので１１１日目初めて、かまぼこの表面に
カビが認められた。
さらに、これらをそのまま放置したところ、水１％添加
のものにおいては、直径４〜Ｂ＋ｎｍの緑の胞子の青カ
ビが多数と１．ＯＸ２．３ｃｍのケカとのコロニーが発
生、酢酸エチル１％添加のものにおいては、１．５Ｘ２
．Ｏｃ＋＋１の白いケカビのコロニー、１．５ｘｌ、８
ｃ＋＋＋の深緑の胞子の青カビのコロニー、黄色の胞子
のコウジ菌のコロニー、緑の胞子の青カビのコロニー多
数が発生、本発明０゜０１％添加のものにおいては、１
．５Ｘ４．３ｃｍのケカビのコロニー、１．６Ｘ３．５
ｃｍのケカビのコロニー、１．ＱｘＱ、８ｃｓ＋のコウ
ジカビのコロニー２個、青カビのコロニー多数が発生、
本発明品０．１％添加のものにおいては、１．２Ｘ３゜
Ｏｃｍのケカどのコロニー、直径０．８ｃ＋ａのコウジ
菌のコロニー、緑の胞子の青カビのコロニー多数が発生
したのに対して、本発明品１％添加のものにおいては、
わずかに直径４ｍｍ程度の青カビのコロニー２個が発生
しただけであった。
以上の結果より、本発明品は、細菌のみでなく、カビに
対しても抗菌力を持っていることが判明した。
また、本発明品の保存効果を食品の品質保持という観点
から調べた。その結果は表２のとおりである。
表２に示すように、本発明品を添加していないコントロ
ールは、本実験系のように完全密封してなく室温保存の
場合は、２日目に既に弾力性が劣り、商品として価値の
ないものとなっているのに対して、本発明品を０．１％
添加したものでは６日目まで、１．０％添加したもので
は７日目まで、弾力性に富み、みずみずしさがあり、本
発明品の品質保持効果には著しいものがあるといえる。
なお、弾力性に富むにしたがってみずみずしさがあり、
弾力性とみずみずしさは相関関係にある。
また、表面の色についても表２のとおり、明らかに本発
明品を添加したものについては、０．０１％添加で２日
、０．１％、１．０％添加では５日〜６日間も褐変の始
まる時間が遅くなることが分かった。
これらの結果から、食品の保存、特に長期間、無添加の
食品を新鮮な状態に保存しておくことの必要な今日にお
いて、本発明品の食品保存効果は非常に有効であること
が判明した。特に、ここで実験に用いたかまぼこのよう
な鮮度の一番大切なデイリー食品（いわゆる日記のもの
）で賞味期間の短い食品にとって、賞味期間が１日間延
びるということは、商品の製造、輸送、販売および消費
において、その商品戦争にうち勝つための大きな力とな
るといえるが、本発明品のように、保存効果が数日間も
延びることは、社会的にも非常に有用であるといえる。
なお、実施例１において酢酸エチルが仮に１００％残っ
ていたとしても、この効果でないことも判明した。
次に、糖質含有量の多い食品の代表として甘酒について
、本発明品の保存効果をみた。甘酒に本発明品を１０．
０％、１．０％、０．１％、０゜０１％になるように添
加したものについて、本発明品の保存効果を調べた。そ
の結果を経時的に示したものが第１図である。なお、甘
酒は加熱殺菌していないものを用い、本発明品は、実施
例１により得られた製品を用いた。また、甘酒は濁度を
測定するため、固形物を濾過してとり除いたものを使用
し、広口びんの開放系で行った。
本発明品無添加のものでは、１２時間後がら濁度が増加
しはじめ、２４時間放置後では、６６０ｎｍにおける吸
光度が０．１７０となり、かなり増加しているのに比べ
て、本発明品を０．０１％添加したものでは、あまりコ
ントロールに比べて有意差は認められないものの、０．
１％添加のものでは、１２時間放置の段階では濁度の増
加は認められず、その後の菌の増殖も、無添加のものに
・比べると明らかに抑制されている。また、本発明品１
．０％添加のものでは、４８時間放置の段階ではあまり
濁度の増加はなく、その後の菌の増殖もかなり抑制され
ていることが分かる。このことからも、１．０％添加で
少なくとも３６時間もの保存効果が認めれ、本発明品が
非常に有効であることが分かった。
また、ｐＨを測定したところ、無添加のものでは、７２
時間放置で既にｐＨが３．０以下になっているのに比べ
て、本発明品１．０％添加のものでは、７２時間放置で
はあまり変化せず、９６時間放置後でもｐＨは５．７０
であまり変化しておらず、ｐＨの変化からも、無添加の
ものは微生物汚染による濁度の増加であることが裏づけ
られるとともに、本発明品１．０％添加のものにおいて
、２日間以上の品質保持時間の延長が確認された。
さらに、ここでのコントロールおよび本発明品０．１％
、０．０１添加のものにおける濁りの原因を知るために
、顕微鏡でその液の一部を取って観察したところ、この
濁りは酵母によるものと確認することができた。
そして、無添加のもの、および本発明品０． １％、０
．０１添加のものにおいては、２日目以降液表面に膜状
物が確認された。しかし、本発明品１．０％以上添加の
甘酒においては、４日目まで観察した限りでは、表面に
膜状物は認められなかった。これは、顕微鏡で確認した
ところ、酵母であることが分かり、この結果より、本発
明品は、酵母に対しても抗菌性があることが証明された
。
甘酒のような微生物の培地にもなる非常に腐敗しやすい
ものにおいて、これだけの抑制効果が認められたことは
、実用的にも非常に優れたものであることが判明した。
また、本発明品１０％添加のものにおいては、試験期間
中の４日間において、全く菌による１り染は受けず、濁
りは全く発生しなかった。なあ、試験後も変化をみたと
ころ、１２２日目おいても全（濁りは認められず、保存
効果は非常に顕著であることが判明した。臭いにおいて
も、酸臭は認められなかった。さらに、ｐＨを測定した
ところ、５日目にも全く変化なく、ｐＨの面がらも腐敗
していないことが裏づけられた。このことがら、甘酒に
本発明品を１０％添加したものにおいて、１２日間以上
は微生物を防ぐことができるという画期的な結果を得た
。
これからしても、本発明品に保存効果（腐敗防止効果）
があることは明らかである。このように、加熱殺菌して
いない、しかも、腐敗しゃすい甘酒においての１．０％
添加においても、商品としての寿命を１８半（３６時間
）以上延ばすことができるということは、大きな防腐、
防菌効果であり、本発明品の保存料としての有効性を示
しているといえる。
以上、本発明品の蛋白質含量の多い白身魚に対する保存
性、および糖質含量の多い甘酒に対する保存性を調べた
結果、本発明品が蛋白質に対しても、糖質に対しても非
常に有効な保存料であること、そして、あらゆる種類の
食品、飲料に有効に使用できる安全で、安価な天然保存
料であることが判明した。[Problems to be Solved by the Invention] Currently, there is a demand for safer natural preservatives due to the toxicity of synthetic preservatives to the human body. The purpose is to provide natural preservatives that can be used. [Means for Solving the Problems] The present inventors have been conducting research on various plant components, mainly rice, which is a staple food, from the viewpoint of whitening animals and plants. In the process, it has become clear that rice has many possibilities and effects that were previously unforeseen. Therefore, we have been conducting research on the comprehensive use of rice, which is used as a staple food and has been proven to be the safest. As a result of extensive research into rice preservatives, it was discovered that adding rice extracts to foods and beverages has excellent preservative and shelf-life effects. It was completed. That is, the present invention is a natural preservative for food and beverages characterized by containing a water extract or an organic solvent extract from rice as it is or containing the water extract or organic solvent extract from rice.
By extracting with organic solvents such as alcohol or alcohol (including acid and alkali extraction), it is easy and inexpensive to extract all (including acid and alkali extraction).
An extremely excellent natural preservative that safely exhibits the above effects can be obtained. When performing extraction, first pulverizing or pulverizing rice increases the surface area, resulting in extremely good extraction efficiency. This method may be carried out using a crusher, a rice mill, or the like, and a boat fishing method. Grinding may not be necessary, but in this case it takes a long time to break down and extract the unstructured material. For water extraction, water is added to the rice as it is, preferably to the crushed or powdered rice. The rice may be brown rice or white rice. The amount of water to be added is 2 to 5 times the amount of rice for efficient extraction, but it may be selected as appropriate depending on yield, workability, final use purpose, etc. After this, the mixture is heated and the extraction is completed when it reaches a boiling state. After the extraction is completed, a clear extracted extract can be obtained by squeezing or filtering depending on the purpose of use. Note that extraction may be performed by adding hot water from the beginning. Regarding the extraction temperature during water extraction, although the active ingredients in the extract have not been elucidated, it has been confirmed that this unknown active ingredient is stable to heat, so a high temperature is efficient. Even at low temperatures, if left for a long time, sufficient extraction can be achieved. however,
In the case of low temperatures below 40°C, the pH is made acidic or alkaline, but it is necessary to add a preservative. The extraction time may be several minutes in the case of boiling extraction, but in the case of lower temperature extraction, several hours to a day and night are required. If the temperature is low, it may take several days to a month, depending on the pulverization state of the rice. However, in this case as well, it is more effective to heat the material (at the end). In the case of water extraction, the most problematic issue is the gelatinization phenomenon. If it becomes pasty, the extraction efficiency will decrease. Not only will it deteriorate, but it will be extremely difficult in actual work.To prevent this, you can add amylase to react, or make it acidic with hydrochloric acid to decompose the starch. This can be solved and there is no practical problem at all.Perhaps because the active ingredients in the extract are stable to acids and alkalis, it is also effective to perform acid extraction or alkaline extraction.Also, in the case of water extraction, acid extraction , pre-treated with alkali, or
An effective method is to perform pretreatment and extraction by reacting an enzyme that acts on rice tissue (for example, amylase). This seems to be because the pretreatment makes it easier to extract the active ingredient. Furthermore, it has been found that extracts with this effect can also be extracted using organic solvent extraction. This is useful for elucidating the active ingredients, and for extracting the active ingredients into conc.
It is extremely effective when used in combination with substances that are not soluble in water. In this case, it is preferable to pulverize or powder it as much as possible. In addition, the organic solvent used here is
It is desirable to use safe food additives such as alcohol. The product of the present invention is more effectively extracted from rice by performing organic solvent extraction or water extraction as described above, and then further solvent extraction of the active ingredients in the extract. However, this seems to be due to the fact that it is in a concentrated state, and the same effect can be obtained by removing unnecessary substances such as starch or by concentrating it. Rice is eaten every day as a staple food and is so familiar to us that we had no idea that it could be used as a preservative. In addition to eating, it has been used to make sake, shochu, vinegar, etc., but the concept and method of extracting rice has not been adopted. This is thought to be due to the fact that when attempting to extract rice, it becomes pasty, which was extremely difficult under conventional thinking. Therefore, in the present invention, the purpose can be achieved by using organic solvent extraction, acid, alkali extraction, etc., and in the case of water extraction, by applying amylase etc. to facilitate extraction. It is. It is only after sufficient extraction is carried out in this way that an extremely excellent preservative can be obtained. The preservative effect of the product of the present invention was investigated using amazake, which has a high sugar content, as a representative example. First, the product of the present invention was added to 200 g of ground white fish having a high protein content at concentrations of 1.0%, 0.1%, and 0.01%. As the product of the present invention, a product obtained in Example 1 described later was used. Furthermore, as a control, the preservation effect of a sample to which 1% of water and ethyl acetate were added was investigated. 'Although ethyl acetate was sufficiently removed in Example 1, it was included in the control in case it remained. As described above, each of the white fish surimi to which the present invention was added was ground in a mortar that had been well sterilized with boiling water and shaped. After steaming this surimi for 50 minutes in a steamer, it was left at room temperature. The preservation effect was observed over time (days) in terms of stringiness, color, freshness, elasticity, etc.The results are shown in Table 1.As shown in Table 1, water and ethyl acetate were added. Regarding the control, slight stringiness was already observed on the 3rd day, and complete stringiness was observed on the 4th day. On the 6th day, a slight tendency to stringiness was observed, 0.0
It was found that even 1% has a shelf life effect of 2 days (7
From day one, I completely pulled the strings). Furthermore, regarding the products containing 1.0% and 0.1%, there was slight stringiness of the film after the 9th day for the product containing 1.0%, and after the 7th day for the product containing 0.1%. A trend was observed, and the preservation effect was found to be very high. In addition, complete stringiness was not observed during the period of this experiment. When the bacteria pulling the strings was identified, it was found to be a Bacillus species. As a result, the product of the present invention was found to be effective against spoilage bacteria. For products such as kamaboko, it is useful if the spoilage is delayed for even one day, but the fact that the product of the present invention was able to prolong the spoilage by 4 days even with the addition of 0.1% indicates that the product of the present invention is extremely useful. and has been proven to be effective. In addition, mold was already observed on the surface of the control and kamaboko with 0.01% of the present invention product added on the 8th day, whereas mold was already observed on the surface of the kamaboko with 1.0% and 0.1% of the present invention product added. , no mold was observed on the 8th day. Thereafter, on the 9th day, 1.
For the first time on day 111, mold was observed on the surface of the kamaboko with 0% additive. Furthermore, when these were left as they were, in the one with 1% water added, there were many blue molds with green spores with a diameter of 4 to B+nm. Colonies with OX2.3cm were generated, and in the case of 1% ethyl acetate, 1.5X2
．． Oc++1 White Mucor Colony, 1.5xl, 8
A large number of colonies of blue mold with dark green spores, colonies of Aspergillus aspergillus with yellow spores, and blue mold colonies with green spores of c +++ occurred, and in the product containing 0°01% of this invention, 1
．． 5X4.3cm Mucor colony, 1.6X3.5
Mucor colony of cm, 1. QxQ, 2 colonies of Aspergillus 8cs+, many colonies of blue mold,
In the product containing 0.1% of the present invention, many colonies of 1.2×3°Ocm, Aspergillus aspergillus with a diameter of 0.8c+a, and many blue mold colonies with green spores occurred. In the invention product with 1% addition,
Only two colonies of blue mold with a diameter of about 4 mm were observed. From the above results, it was revealed that the product of the present invention has antibacterial activity not only against bacteria but also against mold. In addition, the preservation effect of the product of the present invention was investigated from the perspective of preserving food quality. The results are shown in Table 2. As shown in Table 2, when the control to which the present invention was not added was stored at room temperature without being completely sealed like in this experimental system, the elasticity was already poor on the second day and it was no longer valuable as a product. 0.1% of the product of the present invention.
It can be said that the product of the present invention has a remarkable quality retention effect, as the product with the addition of 1.0% remains elastic and fresh until the 6th day, and the product with the addition of 1.0% remains fresh until the 7th day. In addition, the more elastic it is, the fresher it becomes.
There is a correlation between elasticity and freshness. In addition, as for the surface color, as shown in Table 2, the products to which the present invention was added clearly lasted for 2 days when added at 0.01%, and for 5 to 6 days when added at 0.1% and 1.0%. It was found that the onset of browning was delayed. From these results, it was found that the food preservation effect of the product of the present invention is extremely effective in today's world where it is necessary to preserve food, especially to preserve additive-free food in a fresh state for a long period of time. . In particular, for daily foods like the kamaboko used in this experiment, where freshness is the most important thing (so-called diary items) and which have a short shelf life, extending the shelf life by one day means that the product manufacturing, transportation, It can be said that it will be a great force for winning the product war in sales and consumption, but it can also be said that it is extremely useful socially that the preservation effect can be extended for several days like the product of the present invention. It was also found that even if 100% of ethyl acetate remained in Example 1, this effect would not be achieved. Next, we looked at the preservation effect of the product of the present invention on amazake, which is a typical food with a high sugar content. 10. Add this invention to amazake.
The preservation effect of the product of the present invention was investigated for the products added at concentrations of 0%, 1.0%, 0.1%, and 0°01%. Figure 1 shows the results over time. Note that the amazake used was one that had not been heat sterilized, and the product obtained in Example 1 was used as the product of the present invention. In addition, in order to measure the turbidity of amazake, the solids were removed by filtration, and the measurement was conducted in an open system in a wide-mouthed bottle. In the case of the product without additives of the present invention, the turbidity started to increase after 12 hours, and after 24 hours, the absorbance at 660 nm was 0.170, which was a considerable increase. Although there was no significant difference compared to the control with the addition of 0.01%.
With the 1% additive, no increase in turbidity was observed after 12 hours of standing, and subsequent bacterial growth was clearly suppressed compared to the additive-free solution. In addition, the present invention product 1
．． It can be seen that in the case of 0% additive, there was not much increase in turbidity at the stage of standing for 48 hours, and subsequent bacterial growth was also considerably suppressed. From this, a preservation effect of at least 36 hours was observed with addition of 1.0%, indicating that the product of the present invention is very effective. In addition, when the pH was measured, it was found that the pH was 72.
Compared to the pH that is already below 3.0 after being left for a while, the product with 1.0% addition of the present invention does not change much after being left for 72 hours, and the pH remains at 5.70 even after being left for 96 hours.
There was no significant change in pH, and the change in pH confirms that the increase in turbidity is due to microbial contamination in the case of the product without additives. It was confirmed that the quality retention time was extended. Furthermore, the control here and the invention product 0.1%
In order to find out the cause of the turbidity in the solution containing 0.01, a portion of the solution was observed under a microscope, and it was confirmed that the turbidity was due to yeast. Additive-free products and products of the present invention with 0. 1%, 0
．． In the case where 01 was added, a film-like substance was observed on the liquid surface after the second day. However, in amazake containing 1.0% or more of the product of the present invention, no film-like substance was observed on the surface as far as observation was made up to the 4th day. When this was confirmed under a microscope, it was found to be yeast, and this result proved that the product of the present invention has antibacterial properties against yeast as well. The fact that this kind of inhibitory effect was observed in a highly perishable product that also serves as a culture medium for microorganisms, such as amazake, proves to be extremely excellent in practical terms. Furthermore, in the case of the product containing 10% of the present invention, there was no bacterial staining at all during the 4 days of the test period, and no turbidity occurred at all. By the way, when we looked at the changes after the test, we found that even after 122 days, no turbidity was observed, and the preservation effect was very remarkable.As for the odor, no sour odor was observed.Furthermore, When the pH was measured, there was no change at all even on the 5th day, confirming that there was no spoilage in terms of pH.This indicates that amazake with 10% of the present invention added to it for 12 days. The above results have been revolutionary in that they can prevent microorganisms.We will continue to improve the preservation effect (preventive effect of rotting) of this invention.
It is clear that there is. In this way, 1.0% of amazake that has not been heat sterilized and is susceptible to spoilage.
The fact that additives can extend the product's lifespan by more than 18 and a half hours (36 hours) is a major preservative.
It can be said that this has an antibacterial effect and shows the effectiveness of the product of the present invention as a preservative. As mentioned above, as a result of investigating the preservability of the product of the present invention for white fish with a high protein content and the preservability of sweet sake with a high sugar content, it was found that the product of the present invention is extremely effective for both protein and carbohydrates. It was found to be a safe and inexpensive natural preservative that can be used effectively in all kinds of foods and beverages.
現在は、人間の生活が豊かになり、食に対する意識も変
化し、多くの種類のおいしくて安全な食品を求める豊食
の時代である。そこで、より多くの加工食品の製造が必
要であり、しかも、大量生産、全国流通という傾向が顕
著になってきている。
その上に添加物に対しても関心が高く、消費者の天然指
向が特に指摘されている。その結果、安全で安価で、し
かも、有効な天然保存料の開発が待たれているのである
が、本発明は、米を水抽出あるいは有機溶媒抽出するこ
とにより得られる全く安全な保存効果に優れた天然保存
料であり、消費者の要求を満たすものである。
そして、米は今まで主食であったため、食以外の分野で
の利用用途はほとんど開発されていなかったのであるか
ら、米から本発明品のような保存効果に優れたものが簡
単、安価に得られたことは、従来前えられもしなかった
新しい利用用途を開発したものであり、米の用途拡大効
果はきわめて大きいものである。We live in an age of abundance, where people's lives have become richer, their awareness of food has changed, and they seek a wide variety of delicious and safe foods. Therefore, it is necessary to manufacture more processed foods, and the trend towards mass production and nationwide distribution is becoming more pronounced. Furthermore, there is a high level of interest in additives, with consumers' preference for natural products being particularly pointed out. As a result, the development of safe, inexpensive, and effective natural preservatives has been awaited, and the present invention provides excellent preservation effects that are completely safe and can be obtained by extracting rice with water or organic solvents. It is a natural preservative that meets consumer demands. Since rice has been a staple food until now, its use in fields other than food has hardly been developed, so products with excellent preservative effects such as the product of the present invention can be easily and inexpensively obtained from rice. What has been achieved is the development of new uses that had never been seen before, and the effect of expanding the uses of rice is extremely large.
次に、本発明の実施例を挙げて説明する。
実施例１
白米１５ｋｇをよく粉砕し、これに６０ｔの温水４５に
と液化酵素５０ｇを加え、よく攪拌した。
その後、徐々に温度を上げてゆき、５分間煮沸抽出した
後、３０℃まで冷却した。その後、しばり機でしばり、
圧搾液４１ｆを得た。この圧搾液に塩酸を加えて酸性に
し、酢酸エチルで抽出してデキストリンをとり除いた後
、酢酸エチルを揮発させ、残留物を水に溶かして本発明
品７５ｏＩ１１１を得た。
実施例２
白米１ｋｇをよく粉砕し、これに６０ ”Ｃの温水３１
と液化酵素３０ｇを加え、よく攪拌した。その後、徐々
に温度を上げてゆき、５分間煮沸抽出した後、３０℃ま
で冷却し、しばり機でしぼり、圧搾液２．７１を得た。
これにアルコール１．５１を加え、よく攪拌して放置し
た。４日後、しぼり機でしぼり、圧搾液４．０１を得た
。この圧搾液に５００ｍ１加水し、ロータリーエバポレ
ーターニよりアルコールを完全に除去し、本発明品５０
ｍ１を得た。
実施例３
白米１ｋｇをよく粉砕し、９５％アルコール３１を添加
し、よく攪拌して放置した。４日後、しぼり機でしぼり
、圧搾液２．５１と残渣１．２ｋｇを得た。この圧搾液
に５００ｍ１加水し、ロータリーエバポレーターにより
アルコールを完全に！し、本発明品５０ｍ１を得た。Next, examples of the present invention will be described. Example 1 15 kg of polished rice was thoroughly ground, and 60 tons of warm water 45 and 50 g of liquefied enzyme were added thereto and stirred thoroughly. Thereafter, the temperature was gradually raised, and after boiling and extraction for 5 minutes, the mixture was cooled to 30°C. After that, tie it with a tying machine,
A squeezed liquid 41f was obtained. The squeezed liquid was made acidic by adding hydrochloric acid, extracted with ethyl acetate to remove dextrin, the ethyl acetate was evaporated, and the residue was dissolved in water to obtain product 75oI111 of the present invention. Example 2 Thoroughly crush 1 kg of white rice and add 31 kg of hot water at 60"C to it.
and 30 g of liquefied enzyme were added and stirred well. Thereafter, the temperature was gradually raised, and after boiling and extraction for 5 minutes, the mixture was cooled to 30° C. and squeezed using a tying machine to obtain a squeezed liquid of 2.71 g. To this was added 1.51 g of alcohol, stirred thoroughly and left to stand. After 4 days, it was squeezed using a squeezing machine to obtain a squeezed liquid of 4.01. Add 500ml of water to this squeezed liquid, completely remove the alcohol using a rotary evaporator, and
m1 was obtained. Example 3 1 kg of polished rice was thoroughly ground, 95% alcohol 31 was added thereto, and the mixture was thoroughly stirred and left to stand. After 4 days, the mixture was squeezed using a squeezer to obtain 2.51 g of squeezed liquid and 1.2 kg of residue. Add 500ml of water to this squeezed liquid and use a rotary evaporator to completely remove the alcohol! Then, 50 ml of the product of the present invention was obtained.
第１図は、甘酒について本発明品の保存効果を調べた結
果を示すグラフである。
手続補正書
平成３年７月 １日FIG. 1 is a graph showing the results of investigating the preservation effect of the product of the present invention on amazake. Procedural amendment July 1, 1991
Claims (1)
るいはこれを含有してなることを特徴とする飲食品用天
然保存料。A natural preservative for food and drink, characterized by containing a water extract or an organic solvent extract from rice as it is, or containing the same.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30705690A JP3232087B2 (en) | 1990-11-15 | 1990-11-15 | Natural preservatives for food and drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30705690A JP3232087B2 (en) | 1990-11-15 | 1990-11-15 | Natural preservatives for food and drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04179465A true JPH04179465A (en) | 1992-06-26 |
| JP3232087B2 JP3232087B2 (en) | 2001-11-26 |
Family
ID=17964519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP30705690A Expired - Lifetime JP3232087B2 (en) | 1990-11-15 | 1990-11-15 | Natural preservatives for food and drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3232087B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114287470A (en) * | 2021-12-14 | 2022-04-08 | 四川铁骑力士食品有限责任公司 | Preservative for preserving soft-shelled eggs at normal temperature and preparation process |
-
1990
- 1990-11-15 JP JP30705690A patent/JP3232087B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114287470A (en) * | 2021-12-14 | 2022-04-08 | 四川铁骑力士食品有限责任公司 | Preservative for preserving soft-shelled eggs at normal temperature and preparation process |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3232087B2 (en) | 2001-11-26 |
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