JPH05336941A - Preservative for food and method for preservation - Google Patents

Abstract

PURPOSE:To obtain the subject preservative showing excellently storing effects on foods having quality deterioration caused by lactic acid bacteria or Bacillus subtilis, such as processed products of edible meat and noodles. CONSTITUTION:The objective preservative comprises lysozyme and alanine in the ratio of preferably 1:2-2,000. The preservative may further be mixed with L-cystine and/or fumaric acid to improve preserving effects. In the case of using L-cystine and/or fumaric acid, the preservative is preferably blended with 0.0005-0.05wt.% lysozyme, 0.1-1wt.% alanine, 0.002-0.2wt.% L-cystine and 0.01-0.15wt.% fumaric acid.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a food preservative having an excellent bacteriostatic effect on food and a method for preserving food.

[0002]

2. Description of the Related Art Conventionally, as food preservatives and bacteriostats,
It has been reported that lysozyme or a combination of lysozyme with a lower fatty acid monoglyceride, glycine, gallic acid, ε-polylysine, cystine, etc. enhances the food preservation effect.

The present inventors have already invented a method for preserving food and drink by adding glycine, cystine, cysteine, invertase, vitamin B _{1 and the} like and a microbial cell wall lysing enzyme represented by lysozyme. (Japanese Patent Publication Sho 54-786
0). In addition, for example, a food preservative containing lysozyme and fatty acid glyceride and glycine (Japanese Patent Laid-Open No. 31666/1990), and a food preservative combining ε-polylysine with lysozyme, gallic acid, phytin or betaine (Japanese Patent Publication No. 2-28314).

However, glycine has a peculiar off-taste called astringent taste, and there has been a problem that the addition of glycine deteriorates the taste of food. In addition, glycine has a drawback that the browning reaction proceeds quickly and thus the browning progresses quickly.

[0005] Other food preservatives have a drawback that they have little preservative effect on foods whose quality is deteriorated by lactic acid bacteria or Bacillus subtilis.

[0006]

Therefore, the present invention provides a food product in which lactic acid bacteria or Bacillus subtilis causes quality deterioration, for example, processed meat products, meat side dishes, fish paste products, pickles, noodles, custard cream, soft foods. It is an object of the present invention to develop a preservative and a preservative method that exert an excellent preservative effect on foods such as creams and do not adversely affect the taste of foods.

[0007]

[Means for Solving the Problems] The inventors of the present invention have found that the lactic acid bacterium, leuconostoc
Leuconostoc Lactis, Leuconostoc
As a result of repeated studies on food preservatives and preservatives effective against Leuconostoc mesenteroides and general viable bacteria, it was found that the combination of lysozyme and alanine showed a strong bacteriostatic effect.

Furthermore, the present inventors have added L-cystine or fumaric acid to lysozyme and alanine,
It was found that the preservation effect is enhanced.

Furthermore, the present inventors have also found that the preservation effect is enhanced by combining lysozyme and alanine with L-cystine and fumaric acid.

The foods to which the present invention is applied are arbitrary, but in particular, processed meat products, cooked meat products, fish paste products,
Examples include pickles, noodles, custard cream, soft ice cream and the like.

In carrying out the present invention, lysozyme and alanine are blended by a conventional method. Alternatively, lysozyme, alanine and L-cystine are added, or lysozyme, alanine and fumaric acid are added. Alternatively, lysozyme, alanine, L-cystine and fumaric acid are combined and blended.

The blending amount of lysozyme, alanine, L-cystine and fumaric acid is 0.0005 to 0.05 of lysozyme.
% By weight, alanine 0.1-1.0% by weight, L-cystine 0.0
A combination within the range of 02 to 0.2% by weight and fumaric acid within the range of 0.01 to 0.15% by weight is preferable.

Minimum dose 0.0005% lysozyme, 0.1% alanine, 0.002% L-cystine,
Fumaric acid of 0.01% by weight is the minimum concentration at which the antibacterial effect is exhibited.

0.05% by weight of lysozyme as maximum dose
Is an amount that does not enhance the effect even if the dose is further increased, and if 1.0 wt% of alanine is further administered, the taste is rather strongly felt, which is not preferable.

When L-cystine is administered in an amount of 0.2% by weight or more, sufficient solubility cannot be obtained. In addition, when fumaric acid is administered in an amount of 0.15% by weight or more, the pH (about 5.8) of the fumaric acid is lowered, and it cannot be sufficiently solidified in the food to be heated and solidified.

The dose range of lysozyme and alanine is shown by the compounding ratio. Lysozyme and alanine = 1: 2 to 2
The ratio is 000. Also lysozyme, alanine and L
-Cystine is lysozyme: alanine: L-cystine =
For lysozyme, alanine and fumaric acid, the ratio is 1: 2 to 2000: 0.04 to 400 and lysozyme: alanine: fumaric acid = 1: 2 to 2000: 0.2 to 300. Further, the ratio of lysozyme, alanine, L-cystine and fumaric acid is preferably 1: 2 to 2000: 0.04 to 400: 0.2 to 300.

In carrying out the present invention, lactose, dextrin, salt and the like may be added to foods together with the preservative composition of the present invention.

[0018]

EXAMPLES Next, the present invention will be specifically described by showing Examples, Comparative Examples and Experimental Examples. However, the present invention is not limited to these examples.

Example 1 0.0006% by weight of lysozyme and 0.15% by weight of alanine were kneaded into the following materials to prepare four sausages of 20 to 25 g each. And 3 at a core temperature of 71 ° C or higher
After boiling for 0 minutes, they were individually packaged and stored at 10 ° C.

Mixed sausage Pork red meat 650 g Fat 350 g Water 250 g Salt 17 g Sodium nitrite 0.13 g

As a result of examining the initial number of bacteria and the number of bacteria on 5, 10, and 15 days of storage, the number of initial bacteria: <10 ² , the number of bacteria on the 5th day of storage: <10 ² , the number of bacteria on the 10th day of storage: <10 ² , the number of bacteria on the 15th day of storage: 4.4 × 10 ³ , and it was found that a good storage effect was exhibited without any change in the number of bacteria by the 10th day of storage.

Example 2 A sausage was prepared by kneading 0.0006% by weight of lysozyme, 0.15% by weight of alanine and 0.003% by weight of L-cystine into the same sausage material and formulation as in Example 1.
As a result of examining the boil, the number of days of storage and the number of bacteria in the same manner as in Example 1, the number of initial bacteria: <10 ² , the number of bacteria on the 5th day of storage: <
10 ² , the number of bacteria on the 10th day of storage: <10 ² , and the number of bacteria on the 15th day of storage: 2.6 × 10 ³ . There was no change in the number of bacteria until the 10th day of storage, indicating a good storage effect.

Example 3 A sausage was prepared by kneading 0.0006% by weight of lysozyme, 0.15% by weight of alanine and 0.03% by weight of fumaric acid into the same sausage material and formulation as in Example 1. Then, as a result of examining the boil, the number of days of storage, and the number of bacteria in the same manner as in Example 1, the initial number of bacteria: <10 ² , the number of bacteria on the 5th day of storage:
<10 ² , the number of bacteria on the 10th day of storage: <10 ² , and the number of bacteria on the 15th day of storage: 2.2 × 10 ³ . There was no change in the number of bacteria until the 10th day of storage, indicating a good storage effect.

Example 4 The same sausage material and formulation as in Example 1 were kneaded with 0.0006% by weight of lysozyme, 0.15% by weight of alanine, 0.003% by weight of L-cystine and 0.03% by weight of fumaric acid. Including
I made sausage. Then, as a result of examining the boil, the number of storage days and the number of bacteria in the same manner as in Example 1, the number of initial bacteria:
<10 ² , number of bacteria on 5th day of storage: <10 ² , number of bacteria on 10th day of storage: <10 ² , number of bacteria on 15th day of storage: 3.8 × 10 ³ . There was no change in the number of bacteria until the 10th day of storage, indicating a good storage effect.

Comparative Example A sausage was prepared in the same manner as in Example 1 using only 0.0006% by weight of lysozyme, and the number of bacteria was examined. As a result, an increase in the number of initial bacteria was observed by the 5th day of storage. Although not present, the number of bacteria was increased to 1.3 × 10 ^{3 on} the 10th day of storage and 3.9 × 10 ^{6 on the} 15th day of storage. This is
Lysozyme with alanine, L-cystine and / or
This demonstrates that the addition of fumaric acid leads to an extension of the number of storage days.

Next, the effects of the present invention will be shown in experimental examples.

Experimental Example 1 Minimum growth inhibitory concentration against lactic acid bacteria Minimum growth inhibitory concentration of lysozyme, lysozyme + alanine, lysozyme + alanine + L-cystine, lysozyme + alanine + fumaric acid, lysozyme + alanine + L-cystine + fumaric acid against lactic acid bacteria The concentration was measured.

Test Method The test was carried out by a standard two-fold dilution method using a liquid medium.

The compounding ratio in the preparation is 0.2% lysozyme, 50.0% alanine, 10.0% fumaric acid, 1.0% L-cystine.
The balance was dextrin, and an addition test was conducted on a mixture of lysozyme, lysozyme + alanine, lysozyme + alanine + L-cystine, lysozyme + alanine + fumaric acid, and lysozyme + alanine + L-cystine + fumaric acid. The drug concentration is 0.5% for each formulation,
It was carried out in five steps of 0.25%, 0.125%, 0.063% and 0%.

The strain used is Leuconostoc lactis
(Leuconostoc Lactis) IFO 12455.

Glucose, magnesium sulfate, and peptone medium (pH 7.0) were used as the test medium, and the medium was adjusted to 4 at 37 ° C.
Incubated for 8 hours. As a culture medium for measuring the number of bacteria,
48 at 37 ° C using BCP-supplemented plate counting medium
After incubation for a period of time, the number of bacteria was counted.

Test Results The test results are shown in Table 1. The numbers in the table indicate the number of bacteria.

[0033]

[Table 1]

Results With lysozyme alone, no bacteriostatic effect was observed at a concentration of 0.5%.

The minimum inhibitory concentration when lysozyme and alanine were mixed was as low as 0.25%, which shows that the antibacterial activity against lactic acid bacteria is high.

The minimum inhibitory concentration when lysozyme, alanine and L-cystine were added, and when lysozyme, alanine and fumaric acid were added,
Each of them was 0.125%, showing that the antibacterial activity is further enhanced.

Furthermore, when lysozyme, alanine, L-cystine and fumaric acid were added, the minimum inhibitory concentration was 0.063%, showing a stronger antibacterial activity.

Experimental Example 2 Minimum inhibitory concentration against Bacillus subtilis Minimum concentration against lactic acid bacteria of lysozyme, lysozyme + alanine, lysozyme + alanine + L-cystine, lysozyme + alanine + fumaric acid, lysozyme + alanine + L-cystine + fumaric acid The growth inhibitory concentration was measured.

The strain used is Bacillus subtilis.
s subtilis) TOA303B.

The test was carried out by using the same method as in Experimental Example 1, the mixing ratio of the preparation and the medium.

Test Results The test results are shown in Table 2. The numbers in the table indicate the number of bacteria.

[0042]

[Table 2]

Results No bacteriostatic effect was observed with lysozyme alone at a concentration of 0.5%.

The minimum growth inhibitory concentration when lysozyme and alanine were mixed was 0.5%, and antibacterial activity against Bacillus subtilis was recognized.

The minimum inhibitory concentration when lysozyme, alanine and L-cystine were added, and when lysozyme, alanine and fumaric acid were added were 0.25% respectively, and the antibacterial activity was further enhanced. Is shown.

Furthermore, when lysozyme, alanine, L-cystine and fumaric acid were added, the minimum inhibitory concentration was 0.125%, showing a stronger antibacterial activity.

Next, a sensory test was conducted on the effect of glycine and alanine on the taste of food using custard cream and sausage. These sensory tests were conducted by 10 panelists from the Japan Food and Fat Inspection Association.

Additives were prepared as in Tables 3, 4, 5 and 6 below. For custard cream, control additive A-
1, A-2, A-3 and additives B-1, B-2, B-3
Is added to the sausage, and the control additives C-1 and C- are added to the sausage.
2 and additives D-1 and D-2 were added.

The control additives A-1, A-2, A-3 and the control additives C-1, C-2 consist of the same components of lysozyme, glycine, cystine and lactose, provided that the dosage (addition rate) is Are different additives. Control additives A-1, A- for custard cream without additives
2, the additive ratio of A-3 was set to 0.5, 1.0, 2.0%, and the control additive C-for sausage to which no additive was added
The addition rates of 1 and C-2 were 0.5 and 1.0%. Additives B-1, B-2, B-3 and additives D-1, D-2 consist of the same components of lysozyme, alanine, cystine and lactose, but with different doses (addition rates) It is an agent. Addition rates of the additives B-1, B-2, and B-3 to the custard cream to which the additive is not added are 0.5 and 1.
The additive ratio of the additives D-1 and D-2 to the sausage to which no additive was added was 0.5% and 1.0%.

[0050]

[Table 3]

[0051]

[Table 4]

[0052]

[Table 5]

[0053]

[Table 6]

Test 1 Sensory test using custard cream Test method 2 egg yolks (60 g) in a bowl, 50 granulated sugar
g, control additive A-1 and mix with whisk until whitish. Separately, put the milk in a pan and heat it over medium heat and boil until just before the film is formed.

13 g soft flour and 1 corn starch
Combine 3g and mix with a sieve and whisk.
Mix until no powderiness.

2 to 200 cc of boiled milk
Add in 3 portions. After mixing well, put it back in the pot containing milk, put it on medium heat, mix the surface slowly with a whisk, and when thick, mix quickly by rubbing the bottom of the pan.

When the paste became thick and shiny on the surface, it was removed from the heat, margarine (unsalted, 15 g) was added, and the mixture was quickly mixed with a whisk to give a custard cream.

Instead of control additive A-1, control additive A-2, control additive A-3, additive B-1, additive B-
2. Custard cream containing the additive B-3 was prepared and the tastes were compared and examined. Also, a custard cream containing no additive was prepared and used as a blank control.

[Results] The custard cream without any additive had a good taste. The one to which the control additive A-1 was added exhibited a slightly astringent taste, the one to which the control additive A-2 was added had a slightly astringent taste, and the one to which the control additive A-3 was added had a strong astringent taste. Tasted. Control additive A-1, A-2
Since A and A-3 contain glycine which is not contained in the additives B-1, B-2 and B-3, it is considered that this astringent taste is due to glycine. In contrast, the custard cream exhibited a good taste when the additives A-1, B-2 and B-3 containing alanine were added. The results are shown in Table 7.

[0060]

[Table 7]

Test 2 Sensory test using sausage Test method 10 g of ice was crushed with a mixer, 70 g of pork, 2 pieces of lard
Add 0g, salt 1.5g, sodium nitrite 0.1g, sodium glutamate 0.3g, pepper 0.25g, nutmeg 0.1g, allspice 0.05g, cinnamon 0.03g, control additive C-1 , Mix until it becomes tenacious with a mixer and air enters.

[0062] One piece is formed into a disk shape of 30 g and steamed in a steamer for 10 minutes.

Instead of the control additive C-1, sausages containing the control additive C-2, the additive D-1, and the additive D-2 were prepared, and the tastes were compared and examined. In addition, a sausage containing no additive was prepared and used as a blank control.

[Results] The sausage without any additive had a good taste. The one to which the control additive C-1 was added had a slightly astringent taste, and the one to which the control additive C-2 was added had a strong astringent taste. Control Additive C-1 and Control Additive C
-2 contains glycine, which is not contained in the additives D-1 and D-2, so it is considered that this astringent taste is due to glycine. In contrast, the addition of the alanine-containing additives D-1 and D-2 exhibited a good taste. The results are shown in Table 8.

[0065]

[Table 8]

Next, for glycine and alanine, in order to compare and examine the progress rate of browning due to the Maillard reaction, the transmittance and the decrease rate of amino acids were examined.

Test 3 Permeability due to browning Test method 2 g of glycine and 10 g of glucose were added to Koltov buffer solution 1
Solution dissolved in 88 ml (pH 6.0) (concentrations for glycine and glucose are 1% (w / v) and 5% respectively)
(W / v) solution) into a test tube, and put a cork stopper coated with medicine wrapping paper. This test tube 12
Heat in a 0 ° C. constant temperature bath for 1 hour. After quenching with ice water, the transmittance (500 nm) was measured with a Shimadzu spectrophotometer UV-240.

In the above test, a solution was prepared by adding 2 g of alanine instead of 2 g of glycine, heated under the same conditions, and the transmittance (500 nm) was measured and compared.
For glycine and alanine, pH 6.2,
The transmittance at pH 6.5, pH 7.0 and pH 8.0 was also measured and examined.

[Results] As shown in FIG. 1, the transmittance (500
nm) value at each pH of 6.0 to 8.0
Alanine is higher than glycine, indicating less browning due to the Maillard reaction.

Test 4 Amino Acid Reduction Rate 5 g of glycine and 20 g of glucose were dissolved in 100 ml of distilled water, stirred, and then heated at 100 ° C., and the rate of amino acid reduction was measured for 24 hours in order to observe the progress of the Maillard reaction. Measured.

[Results] Compared with glycine, the reduction rate of alanine is low over time (0, 4, 7, 13, 24.5 hours), and glycine is less likely to cause browning due to the Maillard reaction. understood. The results are shown in Figure 2.

[0072]

According to the food preservative and storage method of the present invention, a combination of lysozyme and alanine, a combination of lysozyme, alanine and L-cystine, a combination of lysozyme, alanine and fumaric acid, and lysozyme, alanine, The combination of L-cystine and fumaric acid shows remarkable antibacterial activity and achieves a preservative effect.

Further, since each component is a natural product, it is highly safe and browning is unlikely to occur without affecting the taste of food, so that it is suitable as a food preservative and method.
Therefore, since it is possible to increase the amount of additives, it is possible to obtain an excellent preservative effect on processed meat products, which have not been sufficiently preserved in the past, processed meat products, seafood paste, pickles, noodles, custard cream, soft cream, etc. it can.

[Brief description of drawings]

FIG. 1 is an explanatory diagram showing a transmittance due to browning.

FIG. 2 is an explanatory diagram showing the rate of decrease of amino acids over time.

Claims (5)

[Claims] 1. A food preservative containing lysozyme and alanine. 2. The ratio of lysozyme to alanine is 1 :.
The food preservative according to claim 1, which is 2 to 2000. 3. A preservative for foods, which comprises lysozyme, alanine, L-cystine and / or fumaric acid. 4. A method of preserving a food, which comprises containing lysozyme and alanine. 5. A method for preserving foods, which comprises containing lysozyme, alanine, L-cystine and / or fumaric acid.