JPH0465669B2 - - Google Patents
Info
- Publication number
- JPH0465669B2 JPH0465669B2 JP63068685A JP6868588A JPH0465669B2 JP H0465669 B2 JPH0465669 B2 JP H0465669B2 JP 63068685 A JP63068685 A JP 63068685A JP 6868588 A JP6868588 A JP 6868588A JP H0465669 B2 JPH0465669 B2 JP H0465669B2
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- extract
- acid ester
- tea
- alcohol
- 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.)
- Expired - Lifetime
Links
- 239000000194 fatty acid Substances 0.000 claims description 28
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 27
- 229930195729 fatty acid Natural products 0.000 claims description 27
- 235000013305 food Nutrition 0.000 claims description 27
- 239000000284 extract Substances 0.000 claims description 23
- -1 fatty acid ester Chemical class 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 12
- 230000003385 bacteriostatic effect Effects 0.000 claims description 11
- 229920000223 polyglycerol Polymers 0.000 claims description 11
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 claims description 10
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims description 10
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 8
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 claims description 5
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 claims description 5
- 229960002446 octanoic acid Drugs 0.000 claims description 5
- 239000005639 Lauric acid Substances 0.000 claims description 4
- 150000004665 fatty acids Chemical class 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000006116 polymerization reaction Methods 0.000 claims description 3
- 239000000470 constituent Substances 0.000 claims description 2
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 claims description 2
- 241001122767 Theaceae Species 0.000 claims 3
- 239000012675 alcoholic extract Substances 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 19
- 235000019441 ethanol Nutrition 0.000 description 16
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 6
- 239000006071 cream Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 235000011950 custard Nutrition 0.000 description 5
- 244000005700 microbiome Species 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000004471 Glycine Substances 0.000 description 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000021317 phosphate Nutrition 0.000 description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 235000021360 Myristic acid Nutrition 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 2
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 description 2
- 229940066675 ricinoleate Drugs 0.000 description 2
- WOKDXPHSIQRTJF-UHFFFAOYSA-N 3-[3-[3-[3-[3-[3-[3-[3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]propane-1,2-diol Chemical compound OCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)CO WOKDXPHSIQRTJF-UHFFFAOYSA-N 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012669 liquid formulation Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 229940105132 myristate Drugs 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 125000005480 straight-chain fatty acid group Chemical group 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
（産業上の利用分野）
本発明は食品の静菌法に関する。詳しくは食品
の製造に際し、構成脂肪酸がカプリル酸、カプリ
ン酸、ラウリン酸とミリスチン酸であるポリグリ
セリン脂肪酸エステルと茶の水もしくはアルコー
ル抽出物を併用することを特徴とする食品の静菌
法に関する。
本発明の食品の静菌法は、人間の食生活におい
て食品の保存性を向上させ、安全で衛生的に食品
を提供でき、かつ経済的に製造するのに有利なも
のである。
（従来の技術）
食品の静菌性向上には各種の抗菌剤として、化
学的合成保存料、エチルアルコール、無機酸、有
機酸、グリシン、重合リン酸塩、プロピレングリ
コール、低級脂肪酸モノグリセライド等を単独も
しくは数種併用で用いられているが、適用食品の
制限、使用量の制限があるとか食品の風味低下、
悪臭発生さらには防腐効果が不充分等の欠陥が指
摘されている。このうち特に低級脂肪酸モノグリ
セライド（脂肪酸炭素数C4〜C12を主体とするモ
ノエステル）には以前からかなりの抗菌性のある
ことが知られ、特にカプリル酸とカプリン酸のモ
ノグリセライドの効果が優れている。
しかしながら、低級脂肪酸モノグリセライドに
は特有の刺激味があり多量に使用することができ
ない。このため、低級脂肪酸モノグリセライドの
効果を高めるのに、重合リン酸塩、クエン酸塩等
のキレート剤、または有機酸、エタノール、ある
いはアミノ酸の褐変物質、グリシン等と併用する
ことが現在行われているが、まだ満足すべき組合
わせを見ない。
（発明が解決しようとする問題点）
このようなことから、食品の静菌性を向上させ
る効果が高く、しかも食品の風味に影響を与えな
い食品の静菌法が求められていた。
本発明は、食品を微生物的に安全で衛生的に提
供する食品の静菌法に関するものである。
（問題を解決するための手段）
本発明者らは食品の静菌法に関し、抗菌効果が
大きく食品の風味に対して影響の少ない抗菌剤を
開発する目的で鋭意研究を行つた結果、構成脂肪
酸がカプリル酸、カプリン酸、ラウリン酸とミリ
スチン酸であるポリグリセリン脂肪酸エステルと
茶の水もしくはアルコール抽出物を併用して使用
することによつて上述の問題を解決できることを
見い出した。すなわち、本発明は食品の加工の際
にポリグリセリン脂肪酸エステルと茶の水もしく
はアルコール抽出物を併用することによつて食品
の保存性を向上させる効果が高い食品の保存法で
ある。
本発明に用いられるポリグリセリン脂肪酸エス
テルは、重合度が２以上のポリグリセリン脂肪酸
エステルである。ポリグリセリン脂肪酸エステル
に用いられる脂肪酸はカプリル酸、カプリン酸、
ラウリン酸、ミリスチン酸等の炭素数８〜14の飽
和または不飽和直鎖脂肪酸であり、これらの脂肪
酸は単独またはその混合物でもよい。本発明のポ
リグリセリン脂肪酸エステルは、重合度が２以上
のポリグリセリン脂肪酸エステルでありモノ、ジ
の脂肪酸エステルが望ましく、これらは単独また
はその混合物で用いることができる。
本発明における茶（Camellia sinensis，（L.）
O.Kuntze）とは、茶全部分もしくはその一部分、
例えば葉、木部、根、実等の生もしくは乾燥物の
そのままもしくは部分発酵物を示し、各々また
は、それらの混合物のいずれも使用できる。
この茶を充分量の水もしくはアルコールで抽出
し、公知の方法にて残渣を分離し抽出液を得る。
抽出液から溶媒を留去し茶抽出物を得る。
抽出時の温度、時間は特に限定するものではな
く、それぞれの条件で最も効率の良い条件を選べ
ばよい。例えば、室温の場合には１〜７日間、60
℃以上の場合には、１〜５時間で充分である。
抽出に用いるアルコールは、メチルアルコー
ル、エチルアルコール、ｎ−プロピルアルコー
ル、イソプロピルアルコール、ブチルアルコール
等の低級アルコールが操作性・抽出効率の点から
好ましい。
次に、本発明の対象とする食品類につきさらに
詳述すると、カスタードクリーム・フラワーベー
スト等のクリーム製品、うどん・日本そば・中華
そば等の麺製品、豆腐・おから等の豆製品、蒲
鉾・竹輪等の練り製品、ソーセージ・ハム等の畜
肉製品、シユーマイ・ギヨーザ・ハンバーグ・コ
ロツケ等の惣菜製品等があげられる。
ポリグリセリン脂肪酸エステルの添加量は、食
品に対して0.001〜3.0％（重量部）であればよ
く、好ましくは0.005〜0.5％（重量部）である。
添加量が0.001％より少ない場合は、本発明の効
果が少なくまた3.0％より多い場合は、ポリグリ
セリン脂肪酸エステルの味が風味を悪くするほ
か、経済的にも高価になり望ましくない。
茶の水もしくはアルコール抽出物の添加量は、
0.001〜0.2％（重量部）であればよく、好ましく
は0.005〜0.1％（重量部）である。
添加量が0.001％より少ない場合は、本発明の
効果が少なく、また0.2％より多い場合は経済的
に高価になり望ましくない。
本発明のポリグリセリン脂肪酸エステルと茶の
水もしくはアルコール抽出物とを製剤化するに際
しては特に特別な方法を必要としない。ポリグリ
セリン脂肪酸エステルと茶の水もしくはアルコー
ル抽出物をそのままあるいは加熱溶解して、グル
コース等の糖類、コーンスターチ等の澱粉と混
合・吸着させた上で混合均一化した粉状、または
水、多価アルコール、糖液に溶解・分散せしめた
液状等の製剤化法がある。
また本発明には、有機酸塩、グリシン、重合リ
ン酸塩、低級脂肪酸モノグリセライド等を任意に
選択して併用することも可能である。
（作用）
本発明のポリグリセリン脂肪酸エステルは微生
物の表面の細胞膜上に作用して微生物の発芽・増
殖を抑制し、また微生物の保有する酵素活性に対
し活性阻害を起こすことによる微生物の発育阻害
作用によるものと推定される。茶の水もしくはア
ルコール抽出物は細胞壁に損傷を与えるものと推
定される。
本発明では、ポリグリセリン脂肪酸エステルと
茶の水もしくはアルコール抽出物を併用して使用
することにより単独では得られなかつた大きい抗
菌作用を得ることができ、これはポリグリセリン
脂肪酸エステルと茶の水もしくはアルコール抽出
物の相乗効果によるものである。
以下、本発明の実施例を用いその詳細を明示す
る。尚、本実施例は本発明をなんら限定するもの
ではない。
実施例 １
寒天培地［トリプトソイ寒天培地‘栄研’、栄
研化学(株)製］に、デカグリセリンモノミリスチン
酸エステル［サンソフトNo.Q−14S、太陽化学
(株)製］0.05重量％と茶の水抽出物［サンフェノ
ン、太陽化学(株)製］0.03重量％を加え、121℃・
15分間高圧加熱殺菌を行い試験培地を作成した。
好気性耐熱性細菌Bacillus cereusおよびブド
ウ状球菌Staphylococcus aureusを液体培地［ト
リプトソイブイヨン培地‘栄研’、栄研化学(株)
製］中で37℃・２日間振盪培養した後、上記の試
験培地に一白菌耳接種して、37℃・３日間培養を
行つた。判定結果を表１に示した。
比較例 １
実施例１と同様の手順で試験培地にデカグリセ
リンモノミリスチン酸エステル0.1重量％を添加
して試験を行つた。判定結果を表１に示した。
比較例 ２
実施例１と同様の手順で試験培地に茶の水抽出
物0.05重量％を添加して試験を行つた。判定結果
を表１に示した。
(Industrial Application Field) The present invention relates to a bacteriostatic method for foods. Specifically, the present invention relates to a bacteriostatic method for food products, which is characterized in that polyglycerin fatty acid esters whose constituent fatty acids are caprylic acid, capric acid, lauric acid, and myristic acid are used in combination with tea water or alcohol extract. The bacteriostatic method for food products of the present invention is advantageous in that it can improve the preservability of food products in human diets, provide food products safely and hygienically, and can be produced economically. (Conventional technology) To improve the bacteriostasis of foods, 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, several types are used in combination, but there are restrictions on the foods to which they can be applied, restrictions on the amount of use, and deterioration of the flavor of the food.
Defects have been pointed out such as generation of bad odor and insufficient preservative effect. Among these, lower fatty acid monoglycerides (monoesters mainly consisting of fatty acid carbon atoms of C 4 to C 12 ) have long been known to have considerable antibacterial properties, and monoglycerides of caprylic acid and capric acid are particularly effective. There is. However, lower fatty acid monoglycerides have a unique pungent taste and cannot be used in large amounts. Therefore, to enhance the effects of lower fatty acid monoglycerides, it is currently being used in combination with chelating agents such as polymerized phosphates and citrates, or organic acids, ethanol, browning substances of amino acids, glycine, etc. However, I have not yet found a satisfactory combination. (Problems to be Solved by the Invention) For these reasons, there has been a need for a bacteriostatic method for foods that is highly effective in improving the bacteriostatic properties of foods and does not affect the flavor of the foods. The present invention relates to a bacteriostatic method for food products that provides food products in a microbiologically safe and hygienic manner. (Means for Solving the Problem) The present inventors conducted intensive research regarding food bacteriostatic methods with the aim of developing an antibacterial agent that has a large antibacterial effect and has little effect on the flavor of food. It has been found that the above-mentioned problems can be solved by using polyglycerol fatty acid esters such as caprylic acid, capric acid, lauric acid and myristic acid in combination with tea water or alcohol extract. That is, the present invention is a food preservation method that is highly effective in improving the preservability of foods by using polyglycerin fatty acid ester and tea water or alcohol extract in combination during food processing. The polyglycerol fatty acid ester used in the present invention is a polyglycerol fatty acid ester having a degree of polymerization of 2 or more. Fatty acids used in polyglycerin fatty acid ester include caprylic acid, capric acid,
It is a saturated or unsaturated straight chain fatty acid having 8 to 14 carbon atoms such as lauric acid and myristic acid, and these fatty acids may be used alone or as a mixture thereof. The polyglycerol fatty acid ester of the present invention is a polyglycerol fatty acid ester having a degree of polymerization of 2 or more, preferably mono- and di-fatty acid esters, and these can be used alone or in a mixture thereof. Tea in the present invention (Camellia sinensis, (L.)
O.Kuntze) refers to the whole tea or a part of it,
For example, it refers to raw or dried raw or dried materials such as leaves, xylem, roots, fruits, etc., or partially fermented products, and either each or a mixture thereof can be used. This tea is extracted with a sufficient amount of water or alcohol, and the residue is separated by a known method to obtain an extract.
The solvent is distilled off from the extract to obtain a tea extract. The temperature and time during extraction are not particularly limited, and the most efficient conditions may be selected for each condition. For example, at room temperature, 60
℃ or higher, 1 to 5 hours is sufficient. As the alcohol used for extraction, lower alcohols such as methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol, and butyl alcohol are preferred from the viewpoint of operability and extraction efficiency. Next, to explain in more detail the foods targeted by the present invention, cream products such as custard cream and flower base, noodle products such as udon, Japanese soba, and Chinese soba, bean products such as tofu and okara, kamaboko and Examples include paste products such as chikuwa, meat products such as sausages and ham, and prepared foods such as shumai, gyoza, hamburgers, and korotsuke. The amount of polyglycerol fatty acid ester added may be 0.001 to 3.0% (parts by weight), preferably 0.005 to 0.5% (parts by weight), based on the food.
If the amount added is less than 0.001%, the effect of the present invention will be small, and if it is more than 3.0%, the taste of the polyglycerin fatty acid ester will be bad and it will be economically expensive, which is not desirable. The amount of tea water or alcohol extract added is
It may be 0.001 to 0.2% (parts by weight), preferably 0.005 to 0.1% (parts by weight). If the amount added is less than 0.001%, 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. No special method is required to formulate the polyglycerol fatty acid ester of the present invention and tea water or alcohol extract. Polyglycerin fatty acid ester and tea water or alcohol extract can be mixed as is or heated and dissolved, mixed with sugars such as glucose, starch such as corn starch, adsorbed and homogenized in powder form, water, or polyhydric alcohol. There are methods of preparing liquid formulations such as dissolving and dispersing in sugar solution. Further, in the present invention, organic acid salts, glycine, polymerized phosphates, lower fatty acid monoglycerides, etc. can be arbitrarily selected and used in combination. (Action) The polyglycerol fatty acid ester of the present invention inhibits the germination and proliferation of microorganisms by acting on the cell membrane on the surface of microorganisms, and inhibits the growth of microorganisms by inhibiting the enzyme activity possessed by microorganisms. It is presumed that this is due to It is assumed that tea water or alcohol extracts damage cell walls. In the present invention, by using polyglycerol fatty acid ester and tea water or alcohol extract in combination, it is possible to obtain a greater antibacterial effect that cannot be obtained alone. This is due to the synergistic effect of alcohol extracts. The details of the present invention will be explained below using examples. Note that this example does not limit the present invention in any way. Example 1 Decaglycerin monomyristic acid ester [Sunsoft No.
Co., Ltd.] 0.05% by weight and tea water extract [Sunfenon, Taiyo Kagaku Co., Ltd.] 0.03% by weight.
A test medium was prepared by high-pressure heat sterilization for 15 minutes. Aerobic heat-resistant bacteria Bacillus cereus and staphylococcus Staphylococcus aureus were cultured in a liquid medium [trypto soy broth medium 'Eiken', Eiken Chemical Co., Ltd.
After culturing with shaking at 37°C for 2 days in a 37°C (manufactured by J.D.) company, the above test medium was inoculated with Ippaku fungus 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 Example 1 by adding 0.1% by weight of decaglycerol monomyristate to the test medium. The determination results are shown in Table 1. Comparative Example 2 A test was conducted in the same manner as in Example 1 by adding 0.05% by weight of tea water extract to the test medium. The determination results are shown in Table 1.
【表】
尚、上記において−とは集落の発生を認めない
もの、＋は集落の発生を認めるものである。
実施例 ２
卵黄６Kg、牛乳30、砂糖５Kg、小麦粉３Kg、
コーンスターチ1.5Kgを常法によりカスタードク
リームを製造した後、デカグリセリンモノミリス
チン酸エステル［サンソフトNo.Ｑ−14S、太陽化
学(株)製］0.2重量％と茶の水抽出物0.05重量％を
添加して混和し製品とした。これを30℃で保存し
臭いによる官能検査を行つた。判定結果を表２に
示した。
比較例 ３
実施例２と同様にカスタードクリームを製造し
茶の水抽出物0.1重量％を添加して混和し製品と
した。これを実施例２と同様に保存、官能検査を
行つた。判定結果は表２に示した。
比較例 ４
実施例２と同様にカスタードクリームを製造し
茶の水抽出物0.1重量％とヘキサグリセリン縮合
リシノレイン酸エステル0.3重量％を添加して混
和し製品とした。これを実施例２と同様に保存、
官能検査を行つた。判定結果は表２に示した。
比較例 ５
実施例２と同様にカスタードクリームを製造
し、茶の抽出物0.1重量％とデカグリセリンモノ
オレイン酸エステル0.3重量％を添加して混和し
て製品とした。これを実施例２と同様に保存、官
能検査を行つた。判定結果は表２に示した。[Table] In the above, - indicates that the occurrence of settlements is not recognized, and + indicates that the occurrence of settlements is acknowledged. Example 2 Egg yolk 6Kg, milk 30Kg, sugar 5Kg, flour 3Kg,
After producing custard cream using 1.5 kg of cornstarch in a conventional manner, 0.2% by weight of decaglycerin monomyristic acid ester [Sunsoft No. Q-14S, manufactured by Taiyo Kagaku Co., Ltd.] and 0.05% by weight of tea water extract were added. The mixture was mixed to prepare a product. This was stored at 30°C and a sensory test based on odor was performed. The determination results are shown in Table 2. Comparative Example 3 A custard cream was produced in the same manner as in Example 2, and 0.1% by weight of tea water extract was added and mixed to obtain a product. This was stored and sensory tested in the same manner as in Example 2. The determination results are shown in Table 2. Comparative Example 4 A custard cream was produced in the same manner as in Example 2, and 0.1% by weight of tea water extract and 0.3% by weight of hexaglycerin condensed ricinoleate were added and mixed to prepare a product. Save this as in Example 2,
A sensory test was conducted. The determination results are shown in Table 2. Comparative Example 5 A custard cream was produced in the same manner as in Example 2, and 0.1% by weight of tea extract and 0.3% by weight of decaglycerin monooleate were added and mixed to obtain a product. This was stored and sensory tested in the same manner as in Example 2. The determination results are shown in Table 2.
【表】
尚、上記において−とは腐敗臭を認めないも
の、±とは腐敗臭を僅かに認めるもの、＋は腐敗臭
を明かに認めるもの、＋＋は腐敗臭を著しく認め
るものである。
表２の結果から明らかなように、デカグリセリ
ンミリスチン酸エステルと茶抽出物を併用するこ
とにより静菌性が向上することがわかる。
一方、ヘキサリセリ縮合リシノレイン酸エステ
ルまたはデカグリセリンモノオレイン酸エステル
では茶抽出物と併用しても、静菌性の向上はみら
れなかつた。
（発明の効果）
本発明のポリグリセリン脂肪酸エステルと茶の
水もしくはアルコール抽出物とを併用して使用し
た食品は実施例の結果から明らかなように、食品
の静菌性が向上した。そのため食品を製造し、そ
の流通・販売段階で食品の腐敗・変質を遅らせ、
経済的および衛生的な商品作りが可能となつた。[Table] In the above, - means that no putrid odor is observed, ± means that a putrid odor is slightly observed, + means that a putrid odor is clearly observed, and ++ means that a putrid odor is noticeably observed. As is clear from the results in Table 2, it can be seen that bacteriostasis is improved by using decaglycerin myristate and tea extract in combination. On the other hand, no improvement in bacteriostasis was observed when hexaricery condensed ricinoleate or decaglycerin monooleate was used in combination with tea extract. (Effects of the Invention) As is clear from the results of Examples, the bacteriostatic properties of foods using the polyglycerol fatty acid ester of the present invention in combination with tea water or alcohol extract were improved. Therefore, we manufacture foods, delay food spoilage and deterioration during the distribution and sales stages, and
It has become possible to manufacture products economically and hygienically.
Claims (1)
酸、カプリン酸、ラウリン酸とミリスチン酸であ
るポリグリセリン脂肪酸エステルと茶抽出物を併
用することを特徴とする食品の静菌法。 ２ ポリグリセリン脂肪酸エステルのポリグリセ
リンが重合度２以上である特許請求の範囲第１項
記載の食品の静菌法。 ３ 茶の抽出物が、茶の水もしくはアルコール抽
出物である特許請求の範囲第１項記載の食品の静
菌法。[Scope of Claims] 1. A bacteriostatic method for food products, which comprises using together a polyglycerol fatty acid ester whose constituent fatty acids are caprylic acid, capric acid, lauric acid, and myristic acid, and tea extract in the production of food products. 2. The bacteriostatic method for food according to claim 1, wherein the polyglycerin of the polyglycerin fatty acid ester has a degree of polymerization of 2 or more. 3. The bacteriostatic method for food according to claim 1, wherein the tea extract is tea water or an alcoholic extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6868588A JPH01243975A (en) | 1988-03-23 | 1988-03-23 | Preservation of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6868588A JPH01243975A (en) | 1988-03-23 | 1988-03-23 | Preservation of food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01243975A JPH01243975A (en) | 1989-09-28 |
| JPH0465669B2 true JPH0465669B2 (en) | 1992-10-20 |
Family
ID=13380842
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6868588A Granted JPH01243975A (en) | 1988-03-23 | 1988-03-23 | Preservation of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01243975A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10295346A (en) * | 1997-04-25 | 1998-11-10 | Riken Vitamin Co Ltd | Storing method of foods and stored foods |
| JP5040060B2 (en) * | 2004-10-14 | 2012-10-03 | 大正製薬株式会社 | Methionine combination oral solution |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63135483A (en) * | 1986-11-26 | 1988-06-07 | Sankyo Co Ltd | Antioxidant |
-
1988
- 1988-03-23 JP JP6868588A patent/JPH01243975A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63135483A (en) * | 1986-11-26 | 1988-06-07 | Sankyo Co Ltd | Antioxidant |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01243975A (en) | 1989-09-28 |
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