JPH06153882A - Preserving agent for food - Google Patents

Abstract

PURPOSE:To obtain a preserving agent synergistically raised in antimicrobial force and enlarged in antimicrobial spectrum without exerting a bad influence upon taste and flavor of food by combinedly using an antimicrobial substance extracted from horseradish and other specific substance. CONSTITUTION:The preserving agent for food is obtained by combinedly using an antimicrobial substance obtained by extracting an enzyme in inactivated or inhibited state from horseradish with water or a solvent such as an alcohol and then subjecting the extract to heat activation and other specific substance such as sorbic acid, sodium acetate, glycine or polylysin.

Description

Detailed Description of the Invention

[0001]

The present invention relates to a preservative for foods.

[Prior Art and Problems to be Solved by the Invention] The applicant of the present invention has previously proposed Japanese Patent Application No. 60-4835.
As described in No. 4, a method for extracting and producing an antibacterial substance from horseradish was established. In this method, the enzyme contained in horseradish (raw or dried product) is inactivated or the enzyme is inhibited, and the horseradish is extracted with water or a mixed solvent of water and an organic solvent, The extract may be heated at a temperature of 100 ° C. or higher to generate an antibacterial substance, and then appropriately dried.

Thus, the antibacterial substance obtained from horseradish is epoch-making as a natural extract among spice extracts of the time, which does not adversely affect the flavor and taste of food even if it is added to food. It was a thing.

However, this extract is a product of B, subti
lis, Staph. aureus, E .; coli, S
almonela, Zygosaccharomyce
It showed antibacterial action against food spoilage-causing bacteria such as s., Pichia, etc. in the medium at an addition concentration of 0.15-1.0%. Due to this, the specific activity was slightly insufficient.

[0005] Therefore, the present inventor has conducted earnest studies to enhance the antibacterial effect of horseradish extract and to develop a formulation that can be used as a preservative for food. As a result, horseradish extract was extracted with sorbic acid, Benzoic acid and its salts, acetic acid, fumaric acid, adipic acid and other organic acids and its salts, glycine, cystine and other amino acids, lower fatty acid esters, sugar esters, vitamin B ₁ esters, polymeric phosphates, ethanol, polylysine, protamine , Lysozyme, licorice extract antibacterial substance, pepper extract,
Not only broadening the antibacterial spectrum by combining it with one or more selected from the group consisting of pectin degradation products, mangosteen peel extract, hop extract, chitosan, phytic acid, and gluconodeltalactone As described above, it has been found that it exerts remarkably strong antibacterial properties, and the present invention has been completed. Although the present inventor has not yet clarified the mechanism of improving the antibacterial property, it is clear from the result of the food preservation test.

[0006]

That is, the food preservative of the present invention comprises, as a means for solving the above-mentioned problems, one or two selected from horseradish extract and other specific substance groups. It is used in combination with at least one species and has an excellent antibacterial effect by broadening the antibacterial spectrum and synergistically enhancing the antibacterial effect.

The horseradish extract used in the present invention is produced by the production method described in Japanese Patent Application No. 60-48354. The main points of the extraction and manufacturing method will be described below.

[0008] Horseradish can be used as it is, but there are sliced and dried ones for storage, and it is easy to handle and use the one obtained by crushing it into powder. It is preferable in terms of yield.

As the method for inactivating the enzyme, the method of inactivating by heating is the simplest and surest. When heating is performed, so-called dry heat of heating without containing a liquid can be used, but in this case, it is necessary to lengthen the heating time. This is because the heat is not transferred to the inside and the deactivation of the enzyme may be insufficient. If the alcohol (methanol, ethanol, n-propanol, iso-propanol, etc.) or other organic solvent is added to the dried product of horseradish in advance and then moistened and then heated (so-called wet heat state), the inactivation of the enzyme becomes certain. .

In order to extract the enzyme in a state where it is inhibited without being inactivated, a mixed solvent of water and an organic solvent such as methanol, ethanol, n-propanol, iso-propanol or acetone can be used. The ratio of the organic solvent is preferably in the range of 30-60% (V / V). If the ratio of the organic solvent is higher than this, it becomes difficult to extract the precursor (water-soluble) of the antibacterial substance. On the contrary, when the ratio of water becomes large, the enzymatic action becomes active and the decomposition of the precursor occurs,
Not preferable. Extraction while heating a mixed solvent of water and an organic solvent is preferable because the enzyme contained in horseradish is also inactivated and the extraction efficiency is increased. When using water or a mixed solvent with a high ratio of water as the extraction solvent,
Heating is not preferred. Since the horseradish (particularly in the case of dried products) swells and part of it gelatinizes, it becomes extremely difficult to separate the extract by filtration. In the case of raw horseradish, it is preferable to use a mixed solvent of water and an organic solvent. The ratio of horseradish to solvent may be within the range that does not interfere with the extraction operation. Preferably, the extraction solvent is in the range of 3 to 20 parts with respect to 1 part of horseradish.

In the extraction operation, it is important in the horseradish extract used in the present invention that the enzyme is inactivated or the enzyme action is inhibited. No antibacterial substance can be obtained if extraction is performed with the enzyme acting.

In the step of heating the extract, it is necessary to heat it at 100 ° C. or higher. If the temperature is 100 ° C. or lower, it takes an extremely long time to generate the antibacterial substance, which is not preferable. Therefore, 100 to 150 ° C, preferably 110 to 130
Good temperature range. The heating time is shorter as the heating temperature is higher, but is usually in the range of 20 minutes to 2 hours. The antibacterial substance generated by heating is sparingly soluble in water. Therefore, after the heating, the antibacterial substance precipitates and becomes cloudy.

The produced antibacterial substance may be concentrated and dried as it is, or may be dried and powdered after dissolving sugars, water-soluble dextrin and the like in order to improve dissolution and dispersibility in food. Further, if necessary, a surfactant or the like may be added thereto, and then powdered into a dry powder. The produced crystal of the antibacterial substance may be taken out by centrifugation or filtration and made into a dry powder, or it may be dissolved in an organic solvent such as ethanol and added to food.

Next, the specific substance group used in combination with the horseradish extract will be described.

As salts of sorbic acid or benzoic acid,
Sodium or potassium salts are preferred.

The organic acids such as acetic acid, fumaric acid and adipic acid and salts thereof and amino acids such as dalicine and cystine may be of any grade that can be added to foods.

As the lower fatty acid ester, for example, an ester of caproic acid, caprylic acid, lauric acid and the like with glycerin can be used.

Any sugar ester can be used as long as it is permitted as a food additive.

Examples of the vitamin B ₁ ester include vitamin B ₁ sulfate, such as lauryl sulfate and cetyl sulfate.

Examples of the polymerized phosphate include sodium pyrophosphate, sodium metaphosphate, sodium polyphosphate and the like.

Polylysine can be separated and collected from a culture obtained by culturing a polylysine-producing bacterium belonging to the genus Streptomyces.

Protamine can be used in any form such as free protamine, protamine sulfate and protamine hydrochloride.

As lysozyme, those commercially available for normal foods can be used.

Regarding the licorice extract, Japanese Patent Application No. 60-17
Manufactured using the manufacturing method described in No. 298,
That is, an antibacterial substance extracted from licorice with aromatic hydrocarbon, acetone, ethanol or the like can be used. The substance of this licorice extract substance is not known at present, but it is a substance completely different from glycyrutin used as a so-called sweetener.

Regarding the pepper extract, Japanese Patent Application No. 2-32
What was manufactured using the manufacturing method described in No. 2370, ie, the water-soluble fraction extracted from the fruit of pepper with an aqueous solvent, can be used.

Regarding the pectin degradation product, Japanese Patent No. 144
What was manufactured by using the manufacturing method described in No. 7760, that is, what was decomposed into a molecular weight of 600 to 5000 by reacting pectin such as fruits and vegetables such as apple, grape and citrus with enzymes, acids and alkalis. You can

The mangosteen peel extract is produced by the method described in Japanese Patent Application No. 3-85697, that is, the mangosteen peel is ether,
An organic solvent such as ethanol, acetone, chloroform, or ethyl acetate, or an extract extracted with an alkaline aqueous solution such as alkali hydroxide, sodium carbonate, ammonium carbonate, or sodium phosphate can be used.

The method for producing the hop extract is as follows: cold flowers, hot water or an organic solvent such as alcohol, ether, acetone, hexane or alkali hydroxide,
An extract extracted with an alkaline aqueous solution of sodium carbonate, ammonium carbonate, sodium phosphate or the like can be used.

[0029] Chitosan is usually marketed for foods, and it can be used in any form such as free state, acetate and glutamate.

Finally, phytic acid and glucono delta lactone can be used as the phytic acid and glucono delta lactone.

The proportion of each constituent in the present invention is 0.001 to 100 parts by weight of sorbic acid, benzoic acid and salts thereof per 1 part by weight of horseradish extract, acetic acid, fumaric acid and adipic acid. 0.005 to 500 parts by weight of organic acids and salts thereof, 0.05 to 500 parts by weight of glycine, 0.05 to 200 parts by weight of lower fatty acid ester, and 0.05 to 200 parts of sugar ester. Parts by weight or 200 parts by weight, 0.0005 to 100 parts by weight of vitamin B ₁ ester, 0.01 to 100 parts by weight of polymerized phosphate,
1 to 1000 parts by weight of ethanol, 0.005 to 200 parts by weight of polylysine, 0.005 to 500 parts by weight of protamine, 0.001 to 200 parts by weight of licorice-extracted antibacterial substance, pepper 0.001 to 200 parts by weight of extract and 0.0 of pectin degradation product
05 to 500 parts by weight, 0.001 to 200 parts by weight of mangosteen peel extract, 0.001 to 200 parts by weight of hop extract, and chitosan of 0.
005 to 200 parts by weight, phytic acid and glucono delta lactone are in the range of 0.001 to 500 parts by weight.

The addition amount of the food preservative of the present invention to food depends on the combination of its constituents and is not particularly limited, but is 0.01% to 5%.
% Range is preferred.

The method of adding the food preservative of the present invention is not limited, and the horseradish extract and the other concomitant substances may be added together or separately. When the preservative for food of the present invention is used as an aqueous solution, it may be sprayed onto the food or the food may be immersed in the aqueous solution.

The preservative for foods of the present invention is not particularly limited in the timing of addition, and may be carried out at any step in the production process of foods. For example, in the case of processed foods, it is generally added at the stage of mixing raw materials, It is added by spraying an aqueous solution or immersing in an aqueous solution before packaging after heat molding. In order to more effectively develop the antiseptic effect of the food by the food preservative of the present invention, it is preferable to heat the food after adding the food preservative of the present invention. The heating temperature may be a normal heating temperature for cooking or sterilization or lower, but it is preferable to heat the inner temperature to 50 ° C. or higher.

The foods to which the food preservative of the present invention is applied are not particularly limited. For example, side dishes (tsukudani etc.) and pickles (lightly pickled) mainly made of grains, vegetables, fruits, seaweeds, etc. , Fish pickles), fish paste such as kamaboko, rice cake, chikuwa, and fish ham, fish delicacies, sausage,
Wiener sausage, bacon, hamburger, meatballs and other meat products, tofu, soymilk, canned coffee and other beverages.

[0036]

EXPERIMENTAL EXAMPLES The present invention will be described in more detail below with reference to examples.

Example 1 Alaska pollack frozen surimi 2.5 kg, salt 75 g, mirin 50 g, sodium glutamate 25 g, sugar 25 g,
A preservative having the composition shown in Table 1 was added to the basic composition containing 175 g of potato starch and 1 kg of ice water (the ratio of each component of the additive to the basic composition was the ratio shown in Table 1. The ratio of each component in Table 1 is% by weight.), After 30 minutes of rinsing, about 100 g of each vinylidene chloride film (folding diameter 4 to 5 mm) was filled, and cooled in hot water at 90 ° C. for 30 minutes. The kamaboko obtained in this manner was used as a storage test sample together with the kamaboko prepared in the same manner and containing no preservative. For the storage test, 10 casing kamabokos per test section 2
It was stored in a thermostat at 5 ° C., and the storability was visually observed to determine the antiseptic effect. 0 point: No change. 0.5 point: An extremely small spot appears. 1 point: 1 colony-like spot or 1 partial expansion, slightly syneresis. 2 points: 2 or more colony-like spots or 1 or more partially expanded spots, and turbidity due to water separation. 3 points: Many colony-like spots or many small partial expansions. 4 points: partial expansion or partial softening. 5 points: Overall softening and expansion. The number of days until the evaluation reached 1 point was obtained for each of the 10 test specimens, and the average was taken as the number of effective storage days. The results are shown in Table 2. As a result of the sensory test, the test section to which the preservative of the present invention was added showed no difference in taste, color, odor, etc. compared to the control section to which the control product was added, and the adverse effect on quality due to addition was recognized. I couldn't do it.

[0038]

[Table 1]

[0039]

[Table 2]

Example 2 A preservative having the composition shown in Table 1 was added to a basic composition containing 500 g of strong flour, 60 ml of water and 5 g of cane flour, and after sufficiently mixing, noodle strings were made with a small noodle making machine and boiled. 4 in the water
Boiled for a minute and cooled in water. After draining, the product was stored in a polyethylene bag and sealed, and 10 bags per test section were stored in a thermostat at 25 ° C., and changes in appearance were observed. 0 point: No change 1 point: Discoloration, softening, net and mold occur at 1 place. 2 points: Discoloration, softening, netting and mold occur in 2 places or discoloration in 1 place spreads. 3 points: Discoloration, softening, net and mold spread to 1/2 of the whole. 4 points: Discoloration, softening, net and mold spread to 3/4 of the whole. 4 points: Discoloration, softening, net and mold spread all over. The number of days until the evaluation became 1 point was obtained for each of the 10 test samples, and the average was taken as the number of effective storage days. The results are shown in Table 3.

[0041]

[Table 3]

Example 3 160 g of egg yolk, 1440 g of milk, 38 g of sugar, 6.5 g of wheat flour and 6.5 g of corn starch were used as basic compositions, to which the preservative shown in Table 4 was added (the amount of each component in Table 4 is % Of the basic composition.) Heated on a low heat with sufficient stirring to boil 10% of the total weight. After cooling this custard cream, it was filled in a cup and stored at 25 ° C., and the change in appearance was observed. The number of days until the number of general viable bacteria reached 1 × 10 ⁶ cells / g was defined as the number of effective storage days. The results are shown in Table 5. In addition, as a result of a sensory test, the test section to which the preservative of the present invention was added has a taste, color, and odor as compared with the control section.
No difference in morphology was observed, and no adverse effect on quality due to addition was observed.

[0043]

[Table 4]

[0044]

[Table 5]

Example 4 A preservative shown in Table 4 was added to a basic composition containing 1000 g of ground meat, 300 g of onion, 60 g of wheat flour, and 50 g of water, and the mixture was thoroughly mixed, molded, steamed for 25 minutes, and cooled. After that, 10 pieces per test section were stored at 25 ° C., the change in appearance was observed, and the number of effective storage days was calculated according to the same criteria as in Example 1 and the results are shown in Table 6. Further, the test group to which the preservative of the present invention was added showed no difference in taste, color, odor, morphology, etc., as compared to the control group, and no adverse effect on quality due to addition was observed.

[0046]

[Table 6]

Example 5 40 to 50 ml of commercially available raw soybean milk (pH = 7.0) was dispensed into a glass bottle and autoclaved. An aqueous solution of a preservative having the composition shown in Table 7 (the amount of each component in soy milk is
The aqueous solution was prepared so as to have the amount shown in. The amount of each component in Table 7 is% by weight. ) Was sterilized by filtration and then added to and mixed with sterilized soymilk to give a total volume of 50 ml. Then, a spore suspension of Bacillus subtilis IAM1069 was inoculated in soybean milk to a concentration of about 10 ² cells / ml, heated in an aqueous solution at 90 ° C for 40 minutes, cooled with water, and stored at 25 ° C for daily use. The number of bacteria was measured. The number of days until the number of bacteria reached 10 ⁶ cells / ml was defined as the number of effective storage days. The results are shown in Table 9.

[0048]

[Table 7]

[0049]

[Table 8]

Example 6 To 6 kg of an equal mixture of minced pork and mutton,
15% by weight of pork fat, 2.5% by weight of salt, polymerized phosphate of 0.1%.
1% by weight, spice 0.5% by weight, sodium nitrite 7
0 ppm and 10% by weight of ice water were added, and the mixture was cut with a silent cutter for 10 minutes. About 15 g of the obtained emulsion meat was filled into the sheep intestine using a manual stuffer. This was dried in a smokehouse for 40 minutes, then smoked and boiled, and heated so that the center temperature became 75 ° C. to produce a wiener sausage. After storing this wiener sausage in a refrigerator overnight, it was immersed in an aqueous solution of a preservative having the composition shown in Table 7 (the aqueous solution was prepared so that the amounts of the components in the aqueous solution would be the amounts shown in Table 7) for 2 minutes. After air-drying, 10 sterilized petri dishes, each containing 2 Wiener sausages, were prepared in 10 test sections and stored at 25 ° C. to observe changes in appearance. The number of effective storage days was determined according to the same criteria as in Example 1. The results are shown in Table 9.

[0051]

[Table 9]

[0052]

Industrial Applicability As described above, the food to which the preservative of the present invention is added can remarkably improve the preservability.
Further, the preservative of the present invention is an excellent food preservative that does not change the original taste, flavor, color, etc. of the food and has no adverse effect on the quality due to addition.

Claims (1)

[Claims] 1. An antibacterial substance extracted and produced from horseradish (also known as horseradish radish or horseradish), sorbic acid, benzoic acid and salts thereof, organic acids such as acetic acid, fumaric acid and adipic acid and salts thereof, and glycine. , Amino acids such as cystine, lower fatty acid ester, sugar ester, vitamin B ₁ ester, polymerized phosphate, ethanol, polylysine, protamine, lysozyme, licorice extract antibacterial substance, pepper extract, pectin degradation product, mangosteen peel extract, 1 selected from the group consisting of hop extract, chitosan, phytic acid, and gluconodeltalactone
Preservative for foods containing one or more species.