JPH05271030A - Agent for suppressing growth of heat resistant bacterium and food, drink and feed blended with the same agent - Google Patents

Abstract

PURPOSE:To store food, drink and feed for a long period without impairing quality and taste by suppressing growth of heat-resistant bacteria in food, drink and feed or killing these bacteria. CONSTITUTION:An agent for suppressing growth of heat-resistant bacteria containing a hydrolase, preferably a proteolytic enzyme, especially (a) an exo type proteolytic enzyme or (b) an endo type proteolytic enzyme, each produced by a microorganism belonging to Rizopus-hangchow or (c) a prepared enzyme having 1:1 to 100:1 activity ratio of the ingredient (a): the ingredient (b) as an active ingredient. The agent for suppressing growth of heat-resistant bacterium has an effect for suppressing growth of the heat-resistant bacteria originated in a raw material of food, drink and feed or mixed during the production process or during storage of the product or sterilizing the heat-resistant bacteria and is especially useful for killing the heat-resistant bacteria of food and drink packed in heating part of automatic bending machine. Furthermore, a blending amount of the agent with food, drink and feed is preferably 0.01-0.5W/W% based on total solid content as the active ingredient.

Description

Detailed Description of the Invention

[0001]

[Industrial field of use] The present invention suppresses the growth of heat-resistant bacteria derived from raw materials of foods and drinks and feeds (hereinafter referred to as foods and drinks), or mixed during the manufacturing process or storage of the products. Or a thermostable bacterium growth inhibitor having an effect of sterilizing thermostable bacteria. The present invention also relates to foods and drinks containing such a thermostable bacterium growth inhibitor.

[0002]

2. Description of the Related Art During the production or storage of food and drink,
Contamination with foreign substances including microorganisms may result in the threat to the health of animals including human beings, and thus to the maintenance of life activity. Further, it has been a great obstacle in fulfilling the social responsibility of an individual or a company that manufactures or sells foods and drinks that are indispensable to humans or animals. Especially when the foreign substance is a microorganism, it proliferates in foods and drinks after being mixed, causes flavor or tissue deterioration, changes or destruction of components of foods and drinks, causes production of toxins, etc., or food and drink as pathogens of food poisoning. Living in the animals, etc., caused a great deal of discomfort to animals such as humans who eat them, and at the same time was extremely harmful to the maintenance of health.

Therefore, the significance of sterilization or sterilization technology in the production technology of foods and drinks is extremely great, and at present, low temperature sterilization (LTLT), high temperature short time sterilization (HTST), ultra high temperature instantaneous sterilization (UHT), super sterilization. Food safety is maintained by making full use of technologies such as high temperature sterilization (UHT) or retort sterilization. However, if the number of bacteria in the final product partially remains within the specified range, the growth of microorganisms will be suppressed in the dry food, but if it is used with water when used, it will be taken after watering. During that period, the growth of microorganisms becomes a problem. Further, particularly in liquid foods and intermediate-moisture foods, low-temperature distribution is indispensable in order to suppress the growth of microorganisms, and more strict quality control is required, which inevitably increases costs. Furthermore, when carrying out the holding step at medium or high temperature in the manufacturing process, when microorganisms, especially thermostable bacteria are mixed, remarkable growth or spore formation occurs,
In order to ensure the safety of food, it is inevitable to deal with it in an unsteady process such as cleaning. Since spores of heat-resistant bacteria are extremely resistant to drying, heat and disinfectants,
In particular, in the production of foods and drinks, it is essential to suppress the growth or sterilize them, but on the other hand, it has been difficult to take measures to completely implement them.

[0004]

In view of such circumstances in the production or storage of foods and drinks, the present inventors have suppressed the growth of thermostable bacteria mixed in the raw materials of foods and drinks or in the manufacturing process, or Especially, the technique for sterilizing the bacteria of was investigated.

[0005]

Means for Solving the Problems That is, the present invention relates to a thermostable bacterium growth inhibitor containing a hydrolase as an active ingredient. The present invention also relates to foods and drinks containing such a heat resistant growth inhibitor.

The hydrolase in the present invention includes esterase and proteolytic enzyme. Proteolytic enzymes are particularly preferable from the viewpoint of the effect of suppressing the growth of thermostable bacteria. Examples of the proteolytic enzyme include endopeptidases such as trypsin, chymotrypsin and pepsin, exopeptidases such as aminopeptidase and carboxypeptidase, and papain. Furthermore, among proteolytic enzymes, Rhizopus ha.
ngchow ), particularly the proteolytic enzyme produced by Rhizopus hansho No. 3545 strain. This proteolytic enzyme
It is a known enzyme as described in JP-A-3-123484. This proteolytic enzyme contains an exo-type proteolytic enzyme, an endo-type proteolytic enzyme, or both, and any of these can be used in the present invention. In particular, when an enzyme prepared with an exo-type proteolytic enzyme and an endo-type proteolytic enzyme at an activity ratio of 1: 1 to 100: 1 is used, a heat-resistant bacterium can be produced without causing bitterness or a peculiar odor in the added food or drink. It is possible to suppress the growth of.

The thermostable bacterium growth inhibitor of the present invention can use such an enzyme alone as it is in the form of powder or solution, and does not require a sterilizer or the like and is simple. The means for killing thermostable bacteria or suppressing their growth was investigated. As a result, by adding a growth inhibitor of a thermostable bacterium containing a hydrolase as an active ingredient and this growth inhibitor, the food and drink to which the growth inhibitory or bactericidal effect of the thermostable bacterium derived from the raw material and the manufacturing process is added The present invention has been completed by finding that products can be obtained. That is, an object of the present invention is to provide such a novel growth inhibitor for thermostable bacteria.
Further, it is an object of the present invention to provide foods and drinks containing such a growth inhibitor.

[0008] This is mixed with a carrier, an activator, etc. to form a powder,
It is also possible to prepare a preparation made into a granule or the like. Heat resistance bacteria are the object of suppressing the present invention, Bacillus sub <br/> subtilis (Bacillus subtilis), Bacillus Koagyuran <br/> scan (Bacillus coagulans), Bacillus megaterium (Bac
illus megaterium ), Bacillus stearothermophilus ), and the like.

Foods and drinks and the like containing such a heat-resistant bacterium growth inhibitor to suppress the growth of the heat-resistant bacterium include milk drinks, soft drinks, soups, purees, jellies, puddings, powdered dry foods, Examples thereof include feed for fish farming, feed for livestock, and pet food. The time of blending may be any time from raw material to final product production, or may be added to the final product.

In a particularly preferable blending method, 0.01 to 0.5% of proteolytic enzyme is dissolved with stirring in hot water at 55 ° C. or less at a concentration of 5% or less based on the total solid content of the final product, and this is used in the production process. It is added after the sterilization process or the medium temperature (40-55 ° C) holding process before the sterilization process. In addition, powdered dry foods may be used at the above addition rate during the manufacturing process. When the above-mentioned addition rate is 0.01% or less, the growth-suppressing effect or bactericidal effect of heat-resistant bacteria is reduced, and when it is 0.5% or more, the flavor of the target food is impaired, which is not preferable. Further, when the thermostable bacterium growth inhibitor of the present invention is used in foods and drinks stored in the heating part of a vending machine, the growth of thermostable bacteria is suppressed, which is particularly advantageous.

[0011]

INDUSTRIAL APPLICABILITY The present invention adds heat-resistant bacterium growth inhibitors containing a hydrolase as an active ingredient in the production of foods and drinks or the storage after the production of the foods. The growth of sex bacteria is suppressed or a bactericidal effect is imparted. The food or drink obtained in this manner can be stored for a long period of time without impairing its flavor or quality.

Next, the present invention will be specifically described by showing examples of the present invention.

[0013]

Example 1 Preparation of proteolytic enzyme preparation It was prepared by the method described in JP-A-3-123484. That is, add 1300 g of water to 1300 g of rice koji and add this to 120 ° C.
It was sterilized for 15 minutes and cooled to room temperature. Using this as a medium, Rhizopus hansho No. 3545 strain was inoculated and cultured at 30 ° C. for 3 days. The resulting koji was added with 10 liters of a 20 mM pH 7 phosphate buffer solution and extracted overnight at a low temperature to obtain 7350 ml of a crude enzyme solution. The crude enzyme solution was centrifuged, and the supernatant was concentrated using hollow fiber (AIL-1010, Asahi Kasei Corp.) and freeze-dried to obtain 15.5 g of enzyme powder. The enzyme activity of this powdery enzyme was exo type proteolytic enzyme (peptidase) 93500 u / g and endo type proteolytic enzyme (protease) 2100 u / g. When the exo-type protease is used alone, the enzyme powder is dissolved in purified water, dialyzed, and buffered with phosphate buffer (pH 8.0) in DE.
It was adsorbed on an AE Sepharose column, washed, and then eluted with sodium chloride by a concentration gradient method. Disperse the active fraction at pH 9.0
Heat treatment at 50 ° C for 30 minutes to inactivate the endo-proteolytic enzyme, and after dialysis, concentrate and refine with an evaporator and use this. After being dissolved in a buffer solution (pH 4.0), it was heated at 50 ° C for 30 minutes to inactivate the exo-type protease, followed by dialysis, and DEAE Sepharose buffered with phosphate buffer solution (pH 7.0). Adsorbed on, washed, and eluted with a salt concentration gradient method to disperse the active fraction to a molecular weight of 10,000.
The fraction was concentrated on an ultrafiltration membrane and purified to be used.

[0014]

Example 2 Production of LL Coffee Beverage 11 kg of sucrose mixed isomerized sugar and 0.2 kg of caramel were dissolved by heating in 73 kg of water, and 9.4 kg of an emulsified composition consisting of reduced skim milk, reduced cream and an emulsifier was added thereto. Add, 30 at 55 ℃
Hold for minutes. During this holding step, a thermostable bacterium containing, as an active ingredient, a hydrolase consisting of a prepared enzyme in which the activity ratio of the exo-type protease and the endo-type protease obtained in Example 1 was about 50: 1. The antiproliferative agent was added at 0.05% based on the total solid content of the final product. Then, 0.3 kg of instant coffee and 6 kg of coffee extract were prepared, and 0.16 kg of this composition and coffee flavor were added. The obtained solution was sterilized, homogenized and cooled by a conventional method to obtain 100 kg of LL coffee beverage. The number of thermostable bacteria, which was 250 / ml in the holding step at 55 ° C for 30 minutes, became 50 / ml, and the effect of suppressing the growth of the thermostable bacteria was confirmed. After the product was shipped, it was delivered to the heating part (50 to 55 ° C.) of the vending machine, and after 3 days, the heat-resistant bacteria became zero, and the bactericidal effect against the heat-resistant bacteria was sufficiently observed.

[0015]

Example 3 Production of Jelly Containing Fruit Juice 9.7 kg of sucrose mixed isomerized sugar, 1 kg of stabilizer and 0.15 kg of sodium citrate were dissolved by heating in 69 kg of water, and then 20 kg of fruit juice, 0.05 kg of citric acid and 0.2 kg of fragrance. Was added. After sterilization by the usual method
Hold for 120 minutes at 55 ℃, cool and jelly with fruit 100kg
Got In this holding step, a growth inhibitor of thermostable bacteria consisting of exo-type protease is added to the total solid content of the final product,
0.4% was added. During this period, the number of thermostable bacteria was 100 / ml, and the bactericidal effect against the thermostable bacteria was confirmed.

[0016]

Example 4 Production of Fish Soluble 100 kg of fish bodies and internal organs of processing residues were heated to 50 ° C. to decompose by autolysis, then liquefied and kept at 50 ° C. for 1 hour. In this holding step, a growth inhibitor for thermostable bacteria consisting of endo-type proteases is added to the total solid content of the final product.
0.1% was added. Then, the fish oil and solids were removed and the solids content was concentrated to 50% to obtain 50 kg of liquid feed for livestock (fish soluble). The number of thermostable bacteria, which was 2500 / ml in the holding step at 50 ° C for 1 hour, was suppressed to 500 / ml. Less than,
Similarly, the following foods and drinks were manufactured.

[0017]

Example 5 Production of Milk Beverage A growth inhibitor for thermostable bacteria containing a hydrolase consisting of an exo-type protease as an active ingredient in the dissolution holding step of raw materials for production of a milk beverage is added to the total solid content of the final product. On the other hand, 0.02% was added. The conditions for dissolution and holding are 45 ° C and 60 minutes. During this period, the number of heat-resistant bacteria derived from raw materials or manufacturing process is 1000 / ml
It was reduced to 50 cells / ml.

[0018]

[Example 6] Production of canned corn soup In the production of canned corn soup, the activity ratio of exo-type proteolytic enzyme and endo-type proteolytic enzyme was determined after the sterilization step.
0.2% of a thermostable bacterium growth inhibitor containing a hydrolase consisting of a prepared enzyme of 5: 1 as an active ingredient was added to the total solid content of the final product. Delivered to the heating part (55 ° C) of the vending machine after product shipment, and after 2 days, immediately after sterilization
The number of heat-resistant bacteria was 300 cells / ml, and the bactericidal effect against heat-resistant bacteria was confirmed.

[0019]

[Example 7] Production of purine In the production of purine, a hydrolase comprising a prepared enzyme having an exo-type endoproteinase and endo-type protease activity ratio of 50: 1 is effective in the intermediate temperature holding step after the sterilization step. A thermostable bacterium growth inhibitor as an ingredient was added in an amount of 0.15% based on the total solid content of the final product. The holding process conditions were 55 ° C. and 120 minutes, and during this period, the number of heat-resistant bacteria derived from raw materials or from the manufacturing process was suppressed from 350 / ml to 50 / ml.

[0020]

In the production of the powder produced coffee creamer of Example 8 Powder coffee creams, a growth inhibitor of heat resistant bacteria that hydrolytic enzymes consisting of exo-type protease in the spray-drying prior to the concentration maintaining step as an active ingredient 0.1% was added to the total solid content of the final product. The conditions for the concentration and holding process were 45 ° C and 20 minutes, and during this period, the number of heat-resistant bacteria derived from the raw materials or the manufacturing process was reduced from 150 cells / ml to zero, and a bactericidal effect against heat-resistant bacteria was confirmed.

[0021]

[Embodiment 9] Production of dog food In the production of dog food, a hydrolase comprising a prepared enzyme having an activity ratio of exo type proteolytic enzyme and endo type proteolytic enzyme of 90: 1 in the dissolving and holding step of raw materials is an active ingredient. 0.45% was added to the total solid content of the final product. Holding process condition is 55 ℃,
It was 60 minutes, and during this period, the number of heat-resistant bacteria derived from raw materials or manufacturing process was suppressed from 1500 / ml to 90 / ml.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yuji Murakami 1-3110-28 Nishi-Sayamagaoka, Tokorozawa, Saitama

Claims (5)

[Claims] 1. A thermostable bacterium growth inhibitor containing a hydrolase as an active ingredient. 2. The thermostable bacterium growth inhibitor according to claim 1, wherein the hydrolase is a protease. 3. The proteolytic enzyme is Rhizopus hansho (R
hizopus hangchow ) A thermostable bacterium growth inhibitor containing any of the following proteolytic enzymes produced by microorganisms belonging to hizopus hangchow as an active ingredient. Exo-type proteolytic enzyme, endo-type proteolytic enzyme, and prepared enzyme having an activity ratio of exo-type proteolytic enzyme to endo-type proteolytic enzyme of 1: 1 to 100: 1. 4. A food or drink and feed containing the active ingredient of the thermostable bacterium growth inhibitor according to any one of claims 1 to 3 in an amount of 0.01 to 0.5 W / W% based on the total solid content. 5. The food / beverage product according to claim 4, wherein the food / beverage product is filled in a heating part of a vending machine.