JPH0541969A - Preservative for food - Google Patents

Abstract

PURPOSE:To obtain a new preservative for food showing extremely excellent preserving effects on foods, improving tastes of foods and exhibiting sufficiently antiseptic effects even on foods having a high solid content, comprising epsilon- polylysine (salt) and brewed vinegar or acetic acid. CONSTITUTION:A preservative for foods comprising (A) epsilon-polylysine (salt) and (B) brewed vinegar and/or acetic acid. The amount of the component A blended is preferably 1-10wt.% based on the preservative for food and the amount of the component B used is preferably an amount to give 5-15% acidity of the preservative for foods. The preservative for foods is preferably in a state of an aqueous solution having pH4.5-5.5.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a new food preservative.

[0002]

2. Description of the Related Art Generally, as a method for preventing deterioration and spoilage of foods due to bacteria or the like and improving preservability, various preservatives are added to foods in addition to physical means such as low temperature storage, heat treatment and use of electromagnetic waves. Means of using as a thing have been adopted. However, in recent years, the safety of food additives has been emphasized as the preservative, and the use of synthetic preservatives tends to be avoided due to consumer preference for natural products. Instead of these, natural preservatives are used. However, examples thereof include sorbic acid, benzoic acid, propionic acid, dehydroacetic acid,
Synthetic preservatives such as paraoxybenzoic acid, brewed vinegar, acetic acid, glycine, lower fatty acid monoglyceride, vitamin B _{1 and the} like are known. However, all of these natural preservatives have a small effect of preserving foods and have an effect on taste, so that they are disadvantageous in that their use is restricted.

In recent years, ε-polylysine obtained by culturing polylysine-producing bacteria belonging to the genus Streptomyces has been proposed as a new natural preservative in place of the above-mentioned preservative [see JP-A-62-58975]. , The ε
-Polylysine has an excellent antibacterial activity, but in some cases, it could not exhibit a sufficient preservation effect as a food preservative.
That is, according to the research conducted by the present inventors, the ε-polylysine exhibits excellent antibacterial activity in laboratory tests and liquid systems, but its antibacterial activity is too weak in foods with a high solid content, and is practically used. There was an unrecognizable tendency.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a new food preservative which eliminates all the drawbacks of known food preservatives.

The inventors of the present invention have heretofore made extensive studies as to natural preservatives for foods, especially natural preservatives capable of exhibiting excellent antibacterial activity against foods having a high solid content. When ε-polylysine is used in combination with brewed vinegar or acetic acid, surprisingly, they act synergistically to exert a very excellent food preservation effect, and also improve the flavor of food. It has been found that, even when applied to foods having a high solid content, a sufficient antiseptic effect is exhibited. The present invention has been completed based on this new finding.

[0006]

That is, the present invention relates to a food preservative containing ε-polylysine or a salt thereof and brewed vinegar and / or acetic acid.

The food preservative of the present invention, based on the combined use of the above-mentioned two kinds of components, can exert a remarkable antiseptic effect which cannot be expected when each of the components is used alone. Therefore, this is a very small amount (about 1/10 to 1/2 times the weight) of various foods, especially foods with high solid content.
Can exert a sufficient antibacterial activity, and there is no accompanying problem of flavor change due to acid odor when brewed vinegar or acetic acid is used alone.

The ε-polylysine used in the present invention may be in a free form or a salt form such as various inorganic salts and organic salts. The compounding amount thereof is usually about 0.01 to 30 in the food preservative of the present invention.
The amount is preferably about 1% by weight, preferably about 1 to 10% by weight.

As the brewed vinegar and / or acetic acid used in combination with the above-mentioned ε-polylysine, any of various conventionally known commercial products can be used. The amount used is generally selected from the amount that makes the acidity of the food preservative of the present invention about 1 to 20%, preferably about 5 to 15%. The food preservative of the present invention obtained by using this brewed vinegar and / or acetic acid together preferably has an aqueous solution form having a pH in the range of about 4 to 6, and the pH of the aqueous solution is particularly about 4. 5
It is preferably in the range of to 5.5. The pH of this aqueous solution can also be adjusted by adding a conventional pH adjuster such as sodium acetate or sodium citrate.

Thus, according to the present invention, the above-mentioned ε-polylysine or a salt thereof is used in combination with brewed vinegar and / or acetic acid, and the pH is appropriately adjusted, whereby the intended synergistic effect of the present invention is exerted. As a result, a food preservative having an excellent preservation effect is obtained.

The food to which the food preservative of the present invention can be applied is
It is not particularly limited as long as a preservation effect is required, various cereals, vegetables, meats, foods made from raw materials,
For example, rice, noodles, salads, fish paste, hams, hamburgers, custard cream, other soft drinks, noodle soups, soups and the like may be used, but foods with a high solid content are particularly preferable.

The method for applying the food preservative of the present invention to various foods is not particularly limited, and similar to those of various known preservatives, for example, a method of directly mixing it with a food or a raw material thereof, or a food. A method of spraying, a method of immersing the food in a solution of the preservative of the present invention, and the like can be used.

The amount of the preservative of the present invention to be added to the above-mentioned foods can be appropriately determined depending on the food and the storage effect required for it, and there is no particular limitation, but it is usually about 0.0
It is preferable that the amount is about 5% by weight or more, preferably about 0.1 to 2% by weight.

[0014] Thus, although the preservative for foods of the present invention is added and blended, its excellent preservative effect is exhibited, but foods to which the preservative for foods of the present invention is added and blended are further known preservatives. May be applied, and operations such as heat treatment, freezing, and refrigeration may be appropriately performed.

[0015]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto. In each example, parts and% mean parts by weight and% by weight.

[0016]

Example 1 2% of ε-polylysine and brewed vinegar were mixed, the pH was adjusted to 4.8 with sodium acetate, and the acidity was 8%.
The preservative for food of the present invention was prepared.

Raw rice is washed with water and drained, and the preservative for food of the present invention (the present invention) prepared above is dissolved in 100 parts of raw rice in 140 parts of water having a predetermined concentration (0.5%). Was added and cooked in a rice cooker for 20 minutes. Then, the above cooked rice is inoculated with Bacillus subtilis at a concentration of 10 ² to 10 ³ cells / g, cooled, placed in a sterile petri dish, and stored in a thermostatic chamber at 30 ° C., and the general viable cell count is measured with time. At the same time, the presence or absence of neto was visually observed. Moreover, the sourness after cooking rice was examined.

The results are shown in Table 1 below.

Further, in Table 1, for comparison, a control product containing no food preservative of the present invention, a comparison product using ε-polylysine alone (Comparison 1), and a comparison product using brewed vinegar (acidity 10) alone ( The same test results for each of Comparative 2) are also shown. In the table, in the row of acid odor, the-mark indicates none, and the + mark indicates yes.

[0020]

Example 2 3% of ε-polylysine and brewed vinegar were mixed, the pH was adjusted to 4.7 with sodium citrate, and the acidity was 7%.
The preservative for food of the present invention was prepared.

Raw rice is washed with water and then drained, and the preservative for food of the present invention (the present invention) prepared above is added to 100 parts of raw rice after dissolving it in 140 parts of water at a predetermined concentration (1%). Then, 10 parts of soy sauce was further added, and this was cooked in a rice cooker for 20 minutes. Then, after cooling the cooked rice, put it in a sterile petri dish,
Pre-cultivated and diluted to a concentration of 10 ⁴ to 10 ⁵ cells / ml, the surface of the yeast solution is evenly spread and stored in a thermostatic chamber at 30 ° C., and the number of yeast is measured over time. The presence or absence of spots was visually observed.

The results are shown together with the same test results for the control product without the preservative of the present invention, Comparative 1 using ε-polylysine alone, and Comparative 2 using brewing vinegar (acidity 10) alone. The results are shown in Table 2 below.

[0023]

Example 3 3% of ε-polylysine was mixed with acetic acid and the pH was adjusted to 5.0 with sodium acetate to prepare a food preservative of the present invention having an acidity of 10%.

Based on the total weight of buckwheat flour (300 g) and wheat flour (700 g), the preservative for foods of the present invention prepared above was dissolved in 300 g of water to a predetermined concentration (1%) to obtain water. Was mixed for 10 minutes, rolled, and then cut into noodle strings with an incisor (# 20). Each 50 g of the obtained noodle strings was packed in a polyethylene bag and stored in a thermostatic chamber at 30 ° C., the number of general viable bacteria was measured with time, and the mold generation state was visually observed.

The results are shown in Table 3 together with the same test results as above for the control product without the preservative of the present invention, Comparative 1 using ε-polylysine alone, and Comparative 2 using 10% acetic acid alone. Show.

[0026]

EXAMPLE 4 1.5% of ε-polylysine and brewed vinegar were mixed, the pH was adjusted to 4.8 with sodium acetate, and the acidity was 1
A 3% preservative of the present invention was prepared.

A salted Chinese cabbage and a seasoning solution having the following composition were packed in a ratio of 2: 1. At this time, a predetermined concentration (0.5%) of the preservative for food of the present invention was dissolved in the weight of the seasoning liquid. Then, the pack was stored in a thermostatic chamber at 15 ° C., the number of general viable bacteria was measured over time, and the presence or absence of turbidity in the seasoning liquid was visually observed.

[Seasoning liquid composition] 100 parts by weight of water Salt 3 Sugar 10 Skipjack extract 5 Thin soy sauce 5 Sodium glutamate 1 Salt content 3.4% Sugar content 20 The above results are the above-mentioned control without addition of the food preservative. Table 4 below shows the same test results for the product, Comparative 1 using e-polylysine alone, and Comparative 2 using brewing vinegar (acidity 10) alone.

[0029]

INDUSTRIAL APPLICABILITY As shown in Examples 1 to 4, the food preservative of the present invention can exert a very excellent food preserving effect and is very effective in improving the storability of food. It is clear.

Claims (1)

[Claims] 1. A preservative for foods containing ε-polylysine or a salt thereof and brewed vinegar and / or acetic acid.