JPH07194356A - Antimicrobial agent - Google Patents

Abstract

PURPOSE:To obtain an antimicrobial agent having strong antimicrobial property against microorganisms and excellent preservation property to foods. CONSTITUTION:This. antimicrobial agent contains 10-1,000ppm of sinapic acid which is a component of mustard glycoside extracted from mustard seed.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an antibacterial agent for foods containing sinapinic acid as an active ingredient.

[0002]

2. Description of the Related Art Sinapic acid is known to be one of the components of mustard glycosides extracted from mustard seeds. Sinapine is known to be allyl isocinanate or isothiocyanate as the partner of mustard glycoside before hydrolysis, and a substance known as an antibacterial agent is sinapine decomposed from mustard glycoside and further decomposed. There were no findings regarding the antibacterial properties of the substance that was treated, sinapinic acid.

[0003]

Naturally-occurring antibacterial agents include polylysine and shirako protein, but they have the problems that they are expensive and their effects are not sufficient.

[0004]

[Means for Solving the Problems]
We have found that sinapinic acid, which is present in seeds of soybean, mustard, tacana, and cauliflower, is effective as an antibacterial agent. That is, the present invention relates to an antibacterial agent containing sinapinic acid as an active ingredient. Any natural or synthetic sinapinic acid can be used in the present invention.

The sinapinic acid of the present invention is a mustard (Bras).
sicca junction, Sinapis alb
It is contained in the solution obtained from the seed (a) or the like by a known extraction method such as solvent extraction or hot water extraction. To extract natural sinapinic acid, mustard seeds are made into powder, defatted with petroleum ether, air-dried at room temperature, and leached with absolute ethanol. The residue is boiled and leached with about 5 times 90% ethanol, and the leachate is concentrated to ½ and then cooled, so that sinarubin, which is a precursor of sinapinic acid, precipitates as yellowish white needle crystals. . This is dissolved in a small amount of hot water, decolorized with activated charcoal, and the filtrate is poured into warm ethanol and cooled to deposit more pure sinalbin as crystals. Warm water is added to this cinarubin, and allyl isothiocyanate or alkyl isothiocyanate and sinapine are produced by the action of the enzyme myrosin. It is well known that allyl isothiocyanate and the like decompose over time. The sinapine produced at the same time is further hydrolyzed by barita to produce sinapic acid. By further concentrating and purifying this, sinapinic acid that can be used in the present invention can be obtained.

The antibacterial agent of the present invention exerts its effect by directly or indirectly adding to or mixing with a target food. Addition amount is 10-1000pp for the target food
The range of m is sufficient. If it is less than 10 ppm, the effect is small and 1
If it is 000 ppm or more, there is a problem that the cost becomes high.

The foods to which the present invention is applied include kamaboko, chikuwa, rice cake, fish ham, sausage, surimi products,
Dried seafood products, seafood products such as kun, ham, sausage, wiener sausage, bacon, minced meat and other livestock meat products, salads, hamburgers, gyoza, dumplings, boiled beans, prepared foods, hakusai, cucumbers, vegetables, etc. Pickled vegetables such as lightly pickled pickles, kimchi, zasai, takuan, semi-solid seafood products such as squid salt, octopus salted fish, shrimp salted fish, seasoning liquids such as sauce, soup sauce, miso and soy sauce, raw noodles, Chinese noodles, Noodles such as boiled noodles, cut vegetables, raw vegetables such as fruits and their semi-prepared foods, foods frozen as semi-processed, not only these foods have a preservative effect, but other foods However, the preservative effect is sufficient. The antibacterial agent of the present invention can also be used in combination with other antibacterial agents such as alcohol, spice components, organic acids and the like.

[0008]

【Example】

Example 1 The present invention will be specifically described based on examples. As the sinapic acid, sinapic acid manufactured by ALDRICH was used. As the medium, standard agar medium and potato dextrose agar medium were used for bacteria, and tryptosoy agar culture medium was used for fungi. The strains used are shown in Table 1. First, 10-1000 ppm sinapinic acid was added to the medium and sterilized.
20 ml of the adjusted medium was put into a sterile petri dish, and 2 ml of the bacterial suspension cultured in ordinary broth (10 ²
It was added so as to be -10 ⁴ . ), Mixed and diluted in the medium. Bacteria were cultured for 24 hours (37 ° C.) and fungi were cultured for 48 hours (25 ° C.) to determine the amount of sinapinic acid required to inhibit the growth of the bacteria, and set it as the minimum inhibitory concentration. The results are shown in Table 1, which showed a bacteriostatic effect on a wide range of bacteria. For bacteria, good results have been obtained. It can be seen that the minimum growth inhibitory concentration range of 100 to 1000 ppm is a substance effective as an antibacterial agent.

[0009]

[Table 1]

Example 2 Potato salad was prepared using the mustard-derived sinapic acid of the present invention. That is, potato (boiled, cut product)
300 g, carrot (boiled, cut product) 50 g, sliced onion 60 g, sliced cucumber 80 g, vinegar 12.
5g, salt 2g, pepper 0.05g and mayonnaise 1
In order to compare the system in which 0.05% of sinapinic acid was added and the system in which it was not added with respect to the compounding amount of 00 g, the preservability at 30 ° C. in a polyethylene container was examined. When the preservability was compared, the system to which sinapinic acid was added did not have a putrid odor when stored for 1 week, and a good potato salad could be obtained.

[0011]

The antibacterial agent of the present invention uses sinapinic acid, which is present in mustard, etc., as an active ingredient, so that the supply of raw materials is stable and highly safe. Further, it can be arbitrarily added to the target food and has a growth-inhibiting effect on a wide range of microorganisms.

Claims (2)

[Claims] 1. An antibacterial agent comprising sinapinic acid as an active ingredient. 2. Sinapic acid is added to food in an amount of 10 to 10.
2. Use in the range of 00 ppm.
The described antibacterial agent.