JPH0759183B2 - Food preservative - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food preservative comprising a natural product-derived component protamine as a main component and a specific antibacterial substance in combination therewith.

[0002]

2. Description of the Related Art With the development of a distribution system in recent years, various foods can be easily distributed to a wide area. Along with that, it has become necessary to extend the shelf life of food. However, synthetic preservatives used for extending the shelf life of foods, for example, sorbic acid, benzoic acid, etc., are limited to foods that are the target,
Not permitted for use in many foods. In addition, consumers do not have a good image of foods to which synthetic preservatives or synthetic germicides are added.

Therefore, development of food preservatives centering on natural products is strongly desired. In the case of food preservatives, to varying degrees, it has an antibacterial effect against a wide range of microorganisms, low toxicity, taste, aroma, color of the target food,
It must satisfy the conditions such as not adversely affecting the physical properties and the like, and not significantly increasing the cost of the target food.

[0004] Among natural products, many substances having a weak antibacterial activity have been reported. However, when used individually as a preservative, almost none of them sufficiently satisfy the above conditions. The inventor has earnestly studied for the purpose of obtaining a food preservative having a strong antibacterial action and a low toxicity by combining a plurality of substances even if a single product is insufficient.

[0005]

[Problems to be Solved by the Invention] It is known that a high content of protamine is present in the sperm nucleus of the testis of seafood, and that this protamine has antibacterial properties. The inventor paid attention to the antibacterial property of this protamine and started a study on whether or not an effective food preservative using it could be concretely realized. The antibacterial action of protamine is often expressed in Gram-positive bacteria, but it is difficult to express it in Gram-negative bacteria. In addition, its antibacterial property is well expressed in a neutral or alkaline range of pH, whereas it is difficult to be expressed in an acidic range, or the presence of metal ions or the like becomes a factor that inhibits the antibacterial property of protamine. As a matter of fact, protamine alone is not sufficient as a preservative for foods which are rotted by various kinds of bacteria. In addition, protamine has a unique flavor and is extremely expensive, so adding a large amount to sufficiently satisfy the shelf life will adversely affect the taste and flavor of the food and increase the cost. It is also undesirable.

The present inventors have noted that protamine is an antibacterial substance derived from a natural product and has a great advantage as a food preservative in terms of high safety. We have earnestly studied on the development of effective food preservatives that eliminate the drawbacks. As a result, when protamine was combined with a specific antibacterial substance, it was found that the antibacterial properties of protamine were effectively expressed, and there was a property to remarkably enhance the antibacterial action, and based on this finding, effective food preservation It is intended to provide development fees.

[0007]

[Means for Solving the Problems] As a means for solving the above problems, the present inventors have diligently studied a combination centered on naturally occurring antibacterial substances, and as a result, protamine, betaine, Alternatively, by combining glutathione, it is possible to obtain a food preservative that has a sufficiently effective preservative effect even in a food system having complicated and diverse properties and that does not impair the taste and aroma of the food. Has reached the present invention. The present invention is mainly protamine, as a supplementary means to this, by using in combination with other antibacterial substances, the narrow antibacterial spectrum of protamine and the drawback that the antibacterial action of protamine is affected by the properties of the target food. As a result of conducting many experiments on additives that are covered and used as an auxiliary means, it was identified that the antibacterial properties of protamine are effectively expressed when betaine or glutathione is combined with protamine, and the practicality is high.

The constituents of the food preservative in the present invention are:
Each is a weak natural product with antibacterial activity.
Protamine used in the present invention is salmon, trout,
It is a strongly basic protein with a relatively small molecular weight and a high arginine content, which exists as nucleoprotamine bound to deoxyribonucleic acid in sperm nuclei of herring, Alaska pollack, etc. In the present invention, protamine in a free state, protamine sulfate, hydrochloride, or any other form can be used.

Although there are various methods for producing the protamine, generally, mature eggs of the fish are ground, diluted sulfuric acid or diluted hydrochloric acid is added, and alcohol is added to the obtained protamine extract to precipitate it. A method of converting this into free protamine by using a strongly basic ion exchange resin is used. However, even if it is obtained by any method, it can be used in the present invention as long as it does not contain a foreign substance that cannot be added to food due to toxicity. Further, betaine is commercially available from sugar beet, and glutathione is commercially available from brewer's yeast.

The proportion of each constituent in the present invention is such that betaine is 10 parts to 100 parts to protamine 1 part.
Parts, glutathione 0.5 to 20 parts. The amount of the preservative of the present invention added to food is in the range of 0.01% to 2%, although it depends on the combination of its constituents.
This is 0.002% -0.05% for protamine
The range is preferably

The food preservative of the present invention is not limited to the foods to which it is applied. Fish paste products such as kamaboko and chikuwa, livestock products such as sausage and ham, half-dried fish such as open fish, Western confectionery, Japanese sweets, raw noodles, boiled noodles, Chinese noodles, noodles such as Japanese buckwheat, sauce, soy sauce, sauce etc. It can be used for many foods such as foodstuffs, pickles and soybeans.

[0012]

The components of the food preservative according to the present invention have an antibacterial action even though each has a weak antibacterial activity or a narrow spectrum. However, when used individually as a preservative, it cannot be said that the conditions required for the food preservative are sufficiently satisfied. That is,
The antibacterial property of protamine is insufficient as a preservative for foods that have a broad antibacterial spectrum, and that protamine alone can spoil with various types of bacteria, and it is extremely expensive.
When added in a large amount, there is a drawback that the flavor of food is impaired. In addition, betaine and glutathione have weak antibacterial action by themselves, and when added in an amount giving sufficient preservability to food, they adversely affect the taste and aroma of food. However, by combining protamine and betaine or glutathione, the antibacterial properties of protamine are effectively expressed,
Synergistically improve the antibacterial activity and significantly increase the overall antibacterial activity. Also, by combining different antibacterial substances,
The antibacterial spectrum will be broadened, giving extremely excellent results as a food preservative.

[0013] In particular, various experiments show that protamine not only has its own antibacterial properties, but also effectively develops the antibacterial properties of protamine when used in combination with other antibacterial substances. It was found that there is an action of exerting a remarkably strong antibacterial property. As a result, the added amount of various antibacterial substances as constituent components is reduced, and the taste and aroma of the target food,
It has almost no adverse effect on color, physical properties, etc. and does not increase the cost. In addition, the combination of different antibacterial substances broadens the antibacterial spectrum, and thus has an antibacterial action against a wide range of microorganisms. Furthermore, since the constituent components are natural products and originally collected from edible products, they have low toxicity to animals and are highly safe as food.

Therefore, by using the food preservative of the present invention, a remarkable extension of shelf life is recognized as in the case of a food to which a synthetic preservative or a synthetic bactericide is added. As a result, consumers can obtain more hygienic foods, while food manufacturers can safely sell to a wider area due to the extended shelf life, and the sales This is extremely advantageous.

The present invention will be described below with reference to examples. Example 1 (Kamaboko) Frozen surimi (1000 g), salt (30 g), mirin (20 g), sodium glutamate (10 g), sugar (10 g), potato starch (70 g), and ice water (400 g) were added to the basic composition (addition amount shown in Table 1 was added). (% By weight based on the basic composition), after crushing for 30 minutes, platened and steamed for 45 minutes. After simple packaging, it was stored at 25 ° C. and the change in appearance was observed. The results are shown in Table 1. It is clear that the preservability of the test section to which the preservative of the present invention, which is a combination thereof, is added is improved, as compared with the case where the drug alone is added. As a result of the sensory test, the test section of the present invention has a taste,
No difference in color, odor, etc. was observed, and no adverse effect on the quality due to the addition of it was observed.

Example 2 (boiled Chinese noodles) The chemicals shown in Table 2 were added to the basic composition in which 500 g of strong flour, 60 ml of water, and 5 g of brackish water were added (the amount added was% by weight based on the basic composition), and after thorough mixing Using a small noodle making machine, noodle strings were prepared in the usual manner, boiled in boiling water for 4 minutes, and cooled with water. After draining the water, the product was put in a plastic bag, sealed, and stored at 25 ° C., and the change in appearance was observed. Result is,
As shown in Table 2, it is clear that the test group of the present invention to which the preservative in combination with protamine is added has a greater preservability than the drug alone. In terms of quality, the test plot of the present invention showed no difference from the control.

Example 3 (Custard Cream) 160 g of egg yolk, 1440 g of milk, 38 g of sugar, 6.5 g of wheat flour and 6.5 g of cornstarch were used as the basic composition, and the agents shown in Table 3 were added (the addition amount is based on the basic composition). (% By weight), while stirring well, heated on a low heat to boil 10% of the total weight. Then cool and claw in a cup at 20 ℃
The sample was stored in, and the appearance was observed and the sensory test was performed. As shown in Table 3, the preservative of the test group to which the preservative of the present invention containing protamine was added was significantly improved in preservation property as compared with the combination of the drugs alone, and the test group of the present invention showed no difference in quality from the control. I was not able to admit.

Example 4 (Hamburger) To the basic composition in which 1000 g of ground meat, 300 g of onion, 10 g of salt, 60 g of wheat flour and 50 g of water were added, the chemicals shown in Table 4 were added (the amount added is% by weight based on the basic composition), Mix well. After that, it was molded, steamed for 25 minutes, cooled, and stored at 20 ° C., and the appearance was observed and the sensory test was performed. As shown in Table 4, it is clear that the test group to which the preservative of the present invention, which is a combination thereof, is added, has a significantly improved storability, as compared with the case where the drug alone is added.
As a result of the sensory test, this test plot was compared with the control plot,
No difference in taste, color, morphology, etc. was observed.

The test results in Examples 1 to 4 are shown in Table 1.
Displayed together in ~ 4. Explanations of symbols in Tables 1 to 4 are as follows. (Explanation of symbols) −: No change ±: Very slight neto occurs +: Clearly neto or mold occurs 〓 to 〓: Deterioration degree becomes large A: Protamine 0.01% B: Betaine 0. 3% C: cystine 0.05% D: L-ascorbic acid 0.1% E: glutathione 0.05% A + B: Protamine 0.01% and betaine 0.3% are used in combination.

[0020]

[Table 1]

[0021]

[Table 2]

[0022]

[Table 3]

[0023]

[Table 4]

[0024]

[Effects] As described above, according to the present invention, by combining betaine or glutathione with protamine, the antibacterial activity of protamine is effectively expressed, the antibacterial activity is synergistically improved, and the antibacterial activity as a whole is remarkably enhanced. . In addition, the combination of different antibacterial substances broadens the antibacterial spectrum, resulting in extremely excellent results as a food preservative.

That is, the addition amount of various antibacterial substances as constituent components is reduced, and the taste, aroma, color and physical properties of the target food are hardly adversely affected, and the cost is not increased. In addition, the combination of different antibacterial substances broadens the antibacterial spectrum, and thus has an antibacterial action against a wide range of microorganisms. Furthermore, since the constituent components are natural products and originally collected from edible products, they have low toxicity to animals and are highly safe as food.

Therefore, by using the food preservative of the present invention, a remarkable extension of shelf life is recognized as in the case of a food to which a synthetic preservative or a synthetic bactericide is added. As a result, consumers can obtain more hygienic foods, while food manufacturers can safely sell foods over a wider area due to the extended shelf life. This is extremely advantageous.

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Claims (1)

[Claims] 1. A food preservative characterized by combining protamine with betaine or glutathione.