JPH0556773A - Citrus seed extract-containing processed food stored at low temperature, citrus seed extract-containing composition and its use - Google Patents

Abstract

PURPOSE:To provide the subject processed food containing a citrus seed extract and having excellent preservability in comparison with conventional foods. CONSTITUTION:The objective processed food comprises a frozen or refrigerated ground fish or fish kneaded product, etc., mixed with a citrus seed extract obtained by extracting citrus seeds (preferably grape fruit seeds) with a solvent such as glycerol preferably in an amount of 50ppm-1%. The citrus seed extract is mixed with one kind or more of alcohol, vitamin B1 alkylsulfate salt, spice extract, glycine, etc., to obtain a sterilizing agent or preservative.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preventing deterioration of the flavor of processed foods during cold storage, a sterilizing or preservative containing a citrus seed extract, a method for preserving foods, and a method for sterilizing food manufacturing machinery. Regarding

[0002]

2. Description of the Related Art Conventionally, inorganic acids, organic acids and salts thereof have been used for the purpose of preventing deterioration of food, improving preservability and sterilizing machinery and equipment,
Glycine, alcohol, antibacterial licorice extract, protamine,
Sodium acetate, antibacterial pectin extract, antibacterial gelatin decomposition product, sorbic acid, edible emulsifier, ε-polylysine, etc. are used alone or in combination.

[0003]

In the prior art, the effect of preventing deterioration is not sufficient, the additive itself for preventing deterioration has a bad odor, or has a peculiar off-taste. However, there is a drawback that the quality is deteriorated, and in the conventional usage amount, there is a drawback that the preservation effect of food or the sterilizing effect of food manufacturing machinery is not sufficiently obtained.

[0004]

The present inventor has completed the present invention as a result of various studies in view of such circumstances. That is, the present invention provides: 1) a low temperature storage processed food containing a citrus seed extract, 2) a citrus seed extract and alcohol, vitamin B ₁ alkyl sulfate, spice extract, glycine, antibacterial pectin decomposition product, A bactericidal or preservative containing at least one of an antioxidant gelatin degradation product, antibacterial licorice extract, edible acids, protamine, lysozyme, ε-polylysine, and starch hydrolyzate, 3) citrus seeds Extract and alcohol, vitamin B ₁ alkyl sulfate, spice extract, glycine, antibacterial pectin degradation product, antioxidant gelatin degradation product, antibacterial licorice extract, edible acids, protamine, lysozyme, ε-polylysine, among starch hydrolyzate, storage method of the food, characterized in that in combination with at least one, 4) and citrus seed extract, alcohol, vitamin B ₁ alkyl sulfates, spice extracts, glycine Characterized in that it is used in combination with at least one of antibacterial pectin hydrolyzate, antioxidant gelatin hydrolyzate, antibacterial licorice extract, edible acids, protamine, lysozyme, ε-polylysine, and starch hydrolyzate. The present invention relates to a sterilization method for food manufacturing machinery and equipment.

Citrus in the citrus seeds in the present invention is a general term for citrus fruits of the Rutaceae family, and specific examples thereof include lemon, mandarin orange, daidai, navel, orange, pomelo and grapefruit. The citrus seed extract in the present invention refers to an extract of a mixture of citrus seeds, or citrus seeds and citrus pulp (peel or pulp and pericarp), the ratio of both in the latter case, depending on the content of citrus and seeds used. Although different, seeds of about 5 to 95% (weight) and pulp of about 5 to 95% (weight) are preferable. As the extraction method for obtaining the citrus seed extract in the present invention, usually, water, alcohol, propylene glycol, is performed by a solvent extraction method using a solvent such as glycerin alone or as a mixture, in that case, after solvent extraction, extraction It is desirable to concentrate the liquid under reduced pressure. Alternatively, the citrus seeds and the citrus pulp may be extracted and then the two may be mixed, and in that case, it is preferable that the ratio of the seeds and the pulp before extraction be the above ratio. Examples of citrus seed extracts include, for example, DF-100 [Chemie Research & Manu
manufactured by Facturing Co., Inc.), USA]. DF-1
00 is a liquid product in which a mixture of grapefruit seed and pulp having a ratio of about 80% (weight) and about 20% (weight), respectively, is extracted with glycerin or propylene glycol and glycerin and then concentrated. It has a slight astringency and consistency. Its component is vitamin C1
6.5%, protein 2.0%, fat 1.0%, other nitrogen-free ingredients 39.6%, glycerin 30.0%, ash 0.5%, senyi 0.4%, moisture 10. It is 0%.

[0006] Changes in the processed food during low temperature storage and storage vary depending on the type of food, the quality of freshness of raw materials, etc., but in general, an unpleasant offensive odor or so-called so-called frozen chilled odor is generated within a very short period of time. However, quality deterioration such as deterioration of flavor occurs during storage. Normally, changes are observed in refrigerated products in about 2 to 7 days, and in frozen products in about 5 days to 1 month. However, the low temperature storage processed food containing the citrus seed extract of the present invention can be satisfactorily stored without deteriorating the flavor and quality of the food for a period of more than twice as long as usual, depending on the amount added. The processed food in the above-mentioned low temperature storage processed food is not a fresh food itself but a product or a semi-finished product obtained by processing such as seasoning, cooking, molding, heating, drying, salted and pickled vegetables.

[0007] Examples of these include, for example, freezing, refrigerating,
Surimi, fish meat products (eg Kamaboko, bamboo rings, atsuma fried, Naruto rolls,
Fish sausage, etc., Meat products (eg, meat dango, hamburg, sausage, meat sauce, etc.), Souna (eg, salad,
Other foods, boiled foods, grilled foods, fried foods, etc., dairy products (eg, yogurt, butter, cheese, cream, etc.), seasoned foods (eg, soy sauce, sauce, sauce, ketchup, mustard, dressing, jam, etc.), Bread, confectionery (eg cake, custard,
Pudding, pancakes, cream puffs, steamed buns, etc.), miso (eg rice miso, barley miso, bean miso etc.), cooked rice,
Stewed vegetables, delicacies, salted products, salted vegetables, pickles (eg, miso pickles, lightly pickled pickles, koji pickles, etc.), dried seafood (eg, mirinboshi,
Namaboshi, dried salt), Kun products (eg, salmon, meat products, etc.), noodles (eg, udon, buckwheat, Chinese noodles, macaroni, spaghetti), glutinous products, egg products (eg, egg tofu, Atsushi, mayonnaise, etc.), tofu, curry roux, bean paste (eg, beans, potatoes, azuki beans, etc.), and the above foods in bottles, canned foods, retort pouches, various plastic films (eg, cellophane, polyethylene, Sealed foods that are casing chilled or retorted with rubber chloride, vinylidene chloride, polyester, polypropylene, composite processed paper, etc.) are also included. The low temperature storage in the above-mentioned low temperature storage processed food generally means storage at about -40 ° C to about 10 ° C to 12 ° C which is the temperature of a normal refrigerator.

The content of the citrus seed extract in the processed food according to the present invention varies depending on the kind of the target food,
The weight concentration of the processed food is usually about 1 ppm to about 5%, preferably about 10 ppm to about 3%, and more preferably 50 p.
It is about 1 pm to about 1%. In addition, the content means not only the state of being mixed in the processed food, but also the state of being attached to the surface of the processed food, and these include addition, spraying, application of a citrus seed extract to the processed food, This can be achieved by immersing the processed food in the citrus seed extract. The above citrus seed extract alone has a high storability of processed foods and has bactericidal activity, but the citrus seed extract and alcohol, vitamin B ₁
Alkylsulfate, spice extract, glycine, antibacterial pectin degradation product, antioxidant gelatin degradation product, antibacterial licorice extract,
A composition containing at least one of edible acids, protamine, lysozyme, ε-polylysine, and starch hydrolyzate does not deteriorate the flavor and quality of food compared to the citrus seed extract itself, It has stronger storability improvement and bactericidal power. These compositions are novel and useful as novel bactericidal agents or preservatives, and their applications include, for example, preservatives for foods or bactericidal agents for food manufacturing machinery. The above foods are, for example, vegetables, fruits,
Meat, seafood, and other perishable food products, and the processed foods described above. In addition, food manufacturing machinery and equipment generally refers to machinery and equipment existing in manufacturing plants for food and its raw materials. The above alcohol may be a 99% (V / V) high-purity one or a 50-60% (V / V) -diluted alcohol, and a denatured alcohol or a taste laver type with an added scent or taste. It may be one.

Examples of the edible acids include organic carboxylic acids such as sorbic acid, phytic acid, acetic acid, propionic acid, fumaric acid, citric acid, malic acid, tartaric acid, adipic acid, lactic acid, ascorbic acid, kojic acid and carbonic acid, and metaline. Inorganic acids such as acids, polyphosphoric acid, pyrophosphoric acid, phosphoric acid, and salts of edible acids such as potassium salt, sodium salt, calcium salt, etc. are all mentioned in the Food Sanitation Law. Alternatively, for example, anhydrous sodium acetate may be adsorbed with brewed vinegar to form an acidic salt.

Examples of the above-mentioned vitamin B ₁ alkyl sulfate include salts of vitamin B ₁ with lauryl sulfate, cetyl sulfate and the like. Examples of the spice extract include eucalyptus leaf extract, sage extract, clove extract and rosemary extract (1989 edition, Natural Products Handbook, 139-145).
Page, food and science company) etc. The above-mentioned glycine refers to a kind of amino acid designated as a food additive. The above-mentioned antibacterial pectin degradation product may be any one obtained by dividing high molecular pectin with an enzyme, an acid or an alkali and having antibacterial properties. (JP-A-57-16
Also, among them, the molecular weight is 600-5.
000 is good.

The above-mentioned antioxidant gelatin decomposing substance may be any substance obtained by hydrolyzing gelatin with an acid or an enzyme and has an antioxidant property, and its molecular weight is 10,000 or less, preferably 5,000 or less. Examples of the above-mentioned antibacterial licorice extract include those described in JP-A-60-172928, that is, antibacterial substances extracted from licorice with aromatic hydrocarbons, acetone, methanol and the like. Examples of the above protamine include antibacterial substances extracted and prepared from the internal organs of fish and shellfish, especially testis.
(JP-A-62-201563) As the lysozyme, those extracted from egg white are generally used.
Others may be used as long as there is no food hygiene problem.

The above-mentioned ε-polylysine is an antibiotic produced by Streptomyces alplus or Streptomyces noorsei, which is an ε-polylysine-producing bacterium,
It is polylysine in which 25 to 30 residues of L-lysine are ε-bonded. Also, Japanese Patent Publication No. 59-20359 and Japanese Patent Laid-Open No.
As described in, for example, JP-A 2-58975, a medium containing Streptomyces alplus subsp. Viscinus lisino polymeris No. 346-D strain (Microtechnology Research Institute Co., Ltd. 3834), which is a polylysine-producing bacterium belonging to the genus Streptomyces. It can also be obtained by a method of separating and collecting from the obtained culture. As the starch hydrolyzate, one having a DE (dextrose equivalent) of 3 or more and a specific volume of 5 or more is suitable. The starch hydrolyzate is usually starch hydrolyzed with an enzyme such as α-amylase or β-amylase, or an acid such as oxalic acid or hydrochloric acid.
In particular, a powder having a DE value of 5 to 18 and a specific volume of 10 to 20 and having a viscosity of about 15 to 30 cps (30% aqueous solution at 20 ° C.) is preferable. Pine Flow (manufactured by Matsutani Chemical Co., Ltd.) is one example. The above-mentioned DE means the 100-percentage obtained by measuring reducing sugar as glucose and calculating the solid content of the reducing sugar, and indicates the degree of progress of saccharification. Almost pure ones such as crystalline glucose are close to DE100 (JP-A-2-2330). All of the above contain a substance that inhibits the flavor quality of foods such as off-flavours and the like, and therefore often reduce the flavor of foods, but the citrus seed extract in the present invention inhibits the above-mentioned quality. It is possible to alleviate or eliminate adverse effects such as off-taste and off-flavor to improve the flavor of food. In addition, the preservability of foods is further enhanced and the bactericidal effect is remarkably excellent.

The amount of citrus seed extract used in the present invention when the citrus seed extract is used in combination with each of the above-mentioned substances varies depending on the type of food to be used, but the amount of citrus seed extract is about 1 ppm to 5 relative to ordinary foods. %, Preferably about 10 ppm to 3
%, More preferably about 50 ppm to about 1%, and the alcohol has a concentration of, for example, 70% (volume), about 20% (volume) or less, preferably about 5% (volume) or less. B ₁ alkyl sulfate is 0.005
% Or less, preferably 0.003% or less, and the spice extract is from 0.001% to 0.05%, preferably 0.000%.
It is 2% to 0.02%, and is about 5% or less, preferably 3% or less as edible acids, and glycine is also preferably about 5% or less and usually 3% or less. The antibacterial pectin decomposition product is 5% or less, preferably 1% or less, the antioxidant gelatin decomposition product is 5% or less, preferably 1% or less, and the antibacterial licorice extract is 0.05% or less. The following is preferably 0.01% or less, protamine is 0.1% or less, preferably 0.05% or less, lysozyme is 0.2% or less,
It is preferably at most 0.05%, and ε-polylysine is
0.001% to 0.05%, preferably 0.002% to
It is about 0.02%, and the starch hydrolyzate is about 10% or less, preferably about 3% or less. In addition, the above% represents% by weight unless otherwise specified. When two or more substances are used in combination with the citrus seed extract, the above-mentioned usage amount may be appropriately selected as an upper limit standard. In addition, food manufacturing machinery and equipment,
A solution having the above-mentioned concentration can be used as the solution.

Further, in any of the above cases,
If desired, sugars, betaines, emulsifiers (glycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, etc., especially C
^{8 to} C ¹² is preferable, and soybean phospholipid and the like can be mentioned. ),
Umami seasoning, for example, chemical seasoning (eg, glutamic acid and its potassium, sodium, inosinic acid, guanylic acid, etc.),
Amino acids (eg, alanine, etc.), natural seasonings (eg, yeast extract, meat extract, etc.), other gum pastes, soybean protein, and other food additives can be mixed or used together.
The amount used varies depending on the type, but as a guide, it is generally about 0.005% to 10% with respect to food. The citrus seed extract and each of the above components, when used in combination with the food, the use of the citrus seed extract is the same as when used in the processed food, the citrus seed extract and the above components separately. Alternatively, a mixture prepared in advance may be used as a preparation.

[0015] For food manufacturing machinery and equipment, a citrus seed extract and the above-mentioned components are separately or premixed and used as a preparation by a method such as dipping, coating or spraying. Furthermore, when the citrus seed extract or the composition containing the citrus seed extract and each of the above-mentioned components is in a liquid state, it is convenient and effective to make it into a powder form or a semi-solid form. For example, sodium acetate (anhydrous) or a starch hydrolyzate may be adsorbed to give a powdery or semi-solid form. The amount is preferably about 50% or less with respect to sodium acetate (anhydrous). Further, a starch hydrolyzate having a DE (dextrose equivalent) of 3 or more and a specific volume of 5 or more is suitable. The blending amount thereof is preferably about 40% or less with respect to the starch hydrolyzate.
It should be noted that anhydrous crystalline maltose (trade name "FINETOSE", manufactured by Hayashibara Co., Ltd.) also has a high hygroscopic property, but once it absorbs moisture, it becomes stable crystalline maltose, and thus it can be adsorbed.
The blending amount thereof is preferably about 30% or less with respect to anhydrous crystalline maltose.

[0016]

EXAMPLES The present invention will be specifically described with reference to the following examples. In addition, "percent (%)" and "part" represent "wt%" and "part by weight", respectively, unless otherwise specified. Example 1 (Formulation of liquid formulation) A. DF-100 84%, lactic acid 3%, purified water 13% B. DF-100 60%, purified water 39%, adipic acid 1
% C. DF-100 50%, crystalline sodium acetate 7%,
Citric acid 3%, purified water 40% D. DF-100 65%, propionic acid 5%, purified water 3
0% E. DF-100 5%, adipic acid 2%, fumaric acid 5
%, Purified water 35%, ethyl alcohol 53% (volume) F. DF-100 10%, phosphoric acid 3%, alcohol 6
Mix well with 0% (volume) and purified water 27% or more to make a liquid agent. G. Commercially available carbonated water 40%, alcohol 50%, DF-1
DF-100 is 10
When diluted with purified water to 0 ppm and sprayed in the prepared food factory and machinery, the bactericidal effect was remarkable as compared with the conventional product.

Example 2 (Formulation of powder) A. Pine flow 90%, DF-100 10% A is mixed well to prepare a powder. B. A of Example 2, 60%, sodium hydrogencarbonate 20%,
Sodium citrate 5%, sodium ascorbate 1
5% C. A 50% in Example 2, sodium acetate 20%, adipic acid 20%, fumaric acid 10% D. A50% in Example 2, sorbic acid 25%, potassium sorbate 25% E. Example 2 A 40%, protamine 5%, sodium phosphate 10%, anhydrous sodium acetate 20%, glycine 25% F. A 45% of Example 2, ε-polylysine 5%, glycine 20%, sodium citrate 20%, polyphosphate Sodium 10% G. A of Example 2 60%, lysozyme 10%, glycine 20%, fumaric acid-sodium 10% H. DF-100 10%, pine flow 50%, anhydrous sodium acetate 30%, anhydrous crystalline maltose 10%. Each of the above is mixed well to form a powder. I. Dust A 80%, sodium acetate (anhydrous) 10%,
8% adipic acid and 2% sucrose fatty acid ester were mixed well to make a powder, and then purified water was added to DF-100 to 200 ppm to make a diluted aqueous solution. The color tone and gloss were good, and the bactericidal effect was remarkable.

Example 3 Three commercially available fish paste products (steamed kamaboko, fried kamaboko, chikuwa) were used.
Store at 0 ° C constant temperature for 7 days to rot, and then soak each in 100 ml of sterilized water, use the mixture as a sample solution, and use it as a bacterial solution for general viable cell count liquid medium (yeast extract 2 (0.5 g, peptone 5.0 g, glucose 1.0 g) was dissolved in purified water (1,000 ml) with heating and sterilized under high pressure steam at 121 ° C. for 15 minutes), and DF-100 was added as follows.
Is diluted and added. Then, the cells are cultured at 38 ° C. for 24 hours, and the growth of bacteria is observed. As described above, the antibacterial activity of DF-100 is further increased by the combined use of sorbic acid.

Example 4 Commercially available white dregs (raw tofu, konjac, spinach, sesame and other seasonings) were purchased, the additives shown in Table 1 were added and mixed well, and each was placed in a plastic bag and stored in a refrigerator. And opened after 3 days and 4 days, and compared and observed by a paneler who has mastered the flavor quality. The results are shown in [Table 1].

[Table 1] The flavor quality on the first day of purchase was almost the same from 1 to 7.

Example 5 Commercially pickled Chinese cabbage, lightly pickled, was used, and DF-100 was prepared as follows.
Is diluted and added to the seasoning liquid of Chinese cabbage, and its preservation effect is examined. Sodium acetate has a slightly light taste on the second day, and a slightly sour taste appears on the third day. DF-100 100ppm had a slight turbidity on the 4th day, but the flavor was good.

Example 6 Hamburger DF-100 500 pp was added to the composition of Hamburger having the following composition.
A hamburger was prepared by a conventional method from m-added one and non-added one, and after cooling, it was frozen at -25 ° C and taken out after 2 months, and the flavors were compared. <Composition> Minced mince 100 parts Food salt 3.6 parts Egg white 10.0 parts Oat flour 18.0 parts Garlic 1.2 parts Powder pepper 0.2 parts Onions 48.0 parts Pan flour 36.0 parts Soy protein 10.0 parts Sodium polyphosphate 0.3 parts Results The addition of 500 ppm of DF-100 of the present invention is
The flavor is good, but the additive-free one has a strange odor, and the texture is dry and the flavor is obviously lowered.

Example 7 Satsuma fried DF-100 200 ppm for Satsuma fried with the following composition
Satsuma fried foods with and without addition were produced by a conventional method, cooled, and stored in a refrigerator 10 days later, and taken out to observe the flavor quality. <Composition> Frozen surimi (C grade) 80.0 parts Frozen surimi (special grade) 20.0 parts Food salt 3.0 parts Sand sugar 6.0 parts Glucose 0.5 parts Sodium glutamate 0.7 parts Potato starch 7.0 parts Fermented seasoning 2.0 parts (taste Takeda Pharmaceutical Co., Ltd.) Artificial sweetener 0.14 parts (Ama Ace Koyo Chemical Industry Co., Ltd.) Oat flour 3.0 parts Ice water 50.0 parts Result DF-100 200ppm Adds crispness, slightly hard flavor However, those without additives have a slightly soft feeling and are inferior in crispness, and the smell of oil remains in the aftertaste and the flavor is deteriorated.

Example 8 Potato Salad DF-100 500 pp was added to the following potato salad compounding composition.
Potato salad was prepared from m-added one and non-added one by a conventional method, stored at −20 ° C. for 20 days, thawed, and flavors were compared and observed. <Composition> Boiled potatoes 100 parts Mayonnaise 5 parts Cucumber 15 parts Food salt 1 part Taste gonorrhea 2 parts Result DF-100 500ppm added, the taste is not deteriorated, but the one without added is The odor was reduced and the flavor was poor, making a clear difference.

EXAMPLE 9 Hamburger Sauce The following hamburger sauce composition was added to DF-100.
Mix well with 1% addition and non-addition according to the usual method, put each into a container, heat and cool at 80 ° C for 30 minutes,
Leave at room temperature for 5 days, then store in a refrigerator at 10 ℃ for 30 days.
It was opened and the flavor quality was compared. <Composition> Tomato puree 6kg Sand sugar 1.5kg Worcester sauce 800g Sodium glutamate 120g Food vinegar 40g White pepper 10g Garlic 5g Result DF-100 0.1% added, good quality and almost the same as freshly made. However, those without additives had a fermentation odor and had a foamy mouthfeel, and the flavor was remarkably deteriorated.

Example 10 Steamed kamaboko The basic composition of the following composition was supplemented with the additives of the symbol [Table 2] (the amount added was% by weight relative to the basic composition), and steamed by a conventional method to produce a kamaboko and simple packaging. 5 for each 32 ° C incubator
The samples were stored and observed for changes. The results are shown in [Table 2].
Shown in. <Composition> Frozen surimi special 100 parts Sand sugar 2.0 parts Food salt 2.7 parts Potato starch 5.0 parts L-sodium glutamate 1.0 part Fermentation seasoning 2.0 parts (Tashirube D-50S Takeda Pharmaceutical Co., Ltd.) Compound seasoning 0.5 Part (for premix kamaboko made by Takeda Pharmaceutical Co., Ltd.) Nucleic acid seasoning 0.05 part (Ribotide San-5 Takeda Pharmaceutical Co., Ltd.) ice water 30 parts <Sign Description> A. Lysozyme 0.01% B. Antibacterial licorice extract 0.005% C. Protamine 0.01% D. Antibacterial pectin degradation product 0.5% E. Antioxidant gelatin degradation product 0.5% F. Spice extract 0.02% G. ε-Polylysine 0.02% H. Phytic acid 0.05% I. DF-100 250ppm A + I is DF-100 250ppm and lysozyme 0.01
% Means the combined use, and the same shall apply hereinafter.

[0026]

[Table 2] Quality −: 5 samples co-discolored or not modified ±: 1 sample or 2 samples discolored or modified +: 3 samples discolored or modified ++: 4 samples or 5 samples discolored or modified State of flavor ○: Good □: Slightly decreased △: Decreased

Example 11 Antibacterial activity against spoilage bacteria of Kamaboko The spoilage bacteria of Kamaboko are added to a liquid medium, and DF-100 and ethanol are added as follows. Then, the cells are cultured at 38 ° C. for 24 hours, and the growth of the bacteria is observed. Satsumaage was prepared in the same manner as the composition of Example 7, and the above-mentioned B to G were sprayed on each side and put in a thermostat at 30 ° C. for comparative observation.

[0028] , And C developed on day 3, but E and G were good. Also, D and F had an ethanol odor, but almost no others were felt.

Example 12 Meat dango Meat dango was obtained by adding the chemicals shown in [Table 3] to the following basic composition and thoroughly bridging (% by weight based on the basic composition), followed by a conventional method. After cooling, it was stored at 20 ° C. and the results are shown in [Table 3]. <Composition> Minced mince 150 parts Onion 40 parts Butter 6 parts Egg white 15 parts Milk 24 parts Pan flour 18 parts Diet salt 2 parts Pepper 0.2 parts Garlic powder 1.0 parts <Description of symbols> Glycine 1% B.I. Antibacterial licorice extract 0.005% C.I. Antibacterial pectin 0.5% D. Protamine 0.01% E. Vitamin B ₁ lauryl sulfate 0.001% F.I. Potassium sorbate 0.2% G.I. Phytic acid 0.05% Sodium acetate 0.5% I.V. DF-100 300ppm A + I means the combined use of glycine 1% and DF-100 300ppm, and the same shall apply hereinafter.

[Table 3] Quality −: No change ±: Slightly altered +: Obviously altered (net, mold, offensive odor) ++: Degree of alteration is large Flavor ○: Good □: Slightly reduced △: Degraded

Example 13 Sterilization effect of bacteria attached to food factory machinery and equipment Bacteria collected from washing water of ham and sausage factories and equipment used in the factory are liquid medium for general viable bacteria (yeast extract 2.5 g, peptone). 5.0 g, glucose 1.0 g, purified water 1.0
Each of them was heated and dissolved in 00 ml and heated at 121 ° C. for 15 minutes under high pressure steam sterilization) and shake-cultured at 38 ° C. for 24 hours to compare the bactericidal effect when used in combination with other preparations and DF-100. The results are shown in [Table 4] below. (However, the bactericidal effect of 10 ppm of DF-100 in this case is 3.
The control (no addition) was 8 × 10 ³ and was 10 ¹⁰ or more. )

[Table 4]

Example 14: Sterilizing effect of bacteria attached to food and machinery / equipment Bacteria collected from washing water and drainage of mixing machine and packing machine and other equipment of Tsukudani-boiled vegetables production plant
(Yeast extract 2.5 g, peptone 5.0 g, glucose 1.0 g were dissolved in 1000 ml of purified water by heating and sterilized under high pressure steam at 121 ° C for 15 minutes), and shaken at 38 ° C for 24 hours. Cultured. The results of comparing the numbers of bacteria are shown in [Table 5] below. In this case, the number of bacteria in the non-added control was 10 ¹⁰ or more. The DF-100 used was in the form of powder (a mixture of pine flow 80% DF-100 20% with stirring and powdered), but it was used as an aqueous solution.

[Table 5]

Example 15 A potato salad was prepared in the same manner as in Example 8 and divided into four equal parts, and the preparation was added as follows. A Pine flow 1% B
(Pine flow 95% with 5% DF-100 added to powder) 1% C (Pine flow 90% with DF-10
10% of 0 was added and powdered) and 1% were mixed well, sealed in a plastic bag and stored at 15 ° C., and the preservation effect was tested by measuring the number of general viable cells. As a control, a non-added potato salad was used.

[0033]

EFFECTS OF THE INVENTION The citrus seed extract-containing low-temperature storage processed food of the present invention has excellent preservability as compared with conventional products, and the citrus seed extract-containing composition of the present invention significantly improves the preservability of food. Further, it has a high sterilizing power and is effective for sterilizing food manufacturing machines and instruments, and can contribute greatly to the food industry together with the preservation or sterilizing method of the present invention.

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Claims (9)

[Claims] 1. A low temperature storage processed food comprising a citrus seed extract. 2. The cold-storage processed food according to claim 1, wherein the citrus seed extract is a grapefruit seed extract. 3. The low temperature storage processed food according to claim 1 or 2, wherein the extract is extracted with glycerin. 4. Citrus seed extract, alcohol, vitamin B ₁ alkyl sulfate, spice extract, glycine, antibacterial pectin degradation product, antioxidant gelatin degradation product, antibacterial licorice extract, edible acids, protamine A bactericidal or preservative containing at least one of lysozyme, ε-polylysine, and starch hydrolyzate. 5. The disinfectant or preservative according to claim 4, wherein the citrus seed extract is a grapefruit seed extract. 6. The preservative according to claim 4, which is for foods. 7. The bactericide according to claim 4 or 5 for food manufacturing machinery and equipment. 8. A citrus seed extract and alcohol, vitamin B ₁ alkyl sulfate, spice extract, glycine, antibacterial pectin decomposition product, antioxidant gelatin decomposition product, antibacterial licorice extract, edible acids, protamine And a lysozyme, ε-polylysine, and a starch hydrolyzate in combination with at least one kind of food. 9. A citrus seed extract, alcohol, vitamin B ₁ alkyl sulfate, glycine, antibacterial pectin degradation product, antioxidant gelatin degradation product, antibacterial licorice extract, edible acids, protamine, lysozyme, ε. -A method for sterilizing food manufacturing machinery, which comprises using at least one of polylysine and starch hydrolyzate.