JPH08187070A - Antimicrobial agent for food/beverage and food/beverage - Google Patents
Antimicrobial agent for food/beverage and food/beverageInfo
- Publication number
- JPH08187070A JPH08187070A JP7027299A JP2729995A JPH08187070A JP H08187070 A JPH08187070 A JP H08187070A JP 7027299 A JP7027299 A JP 7027299A JP 2729995 A JP2729995 A JP 2729995A JP H08187070 A JPH08187070 A JP H08187070A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- food
- polyhydric alcohol
- sorbitan
- antibacterial agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、特に耐熱性有芽胞細菌
による飲食品の変敗を防止する効果を有する飲食品用抗
菌剤及びこの抗菌剤が添加された飲食品に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an antibacterial agent for food and drink, which has an effect of preventing deterioration of food and drink due to heat-resistant spore-forming bacteria, and a food and drink to which the antibacterial agent is added.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】従来よ
り、コーヒー飲料や乳飲料に加え、紅茶，緑茶，豆乳，
しるこ，乳清等の飲料、更には豆類やアスパラガス等農
産物の缶詰など多種多様のレトルト殺菌食品が製造販売
されている。缶飲料の中には自動販売機の普及によって
冬期に６０℃前後で加温販売されるのが普通となってい
るが、長期間の加温により缶詰中に残存した耐熱性細菌
胞子が発芽して変敗の原因となり、製品品質を著しく劣
化させる場合があることが知られている。また、豆類や
アスパラガス等の農産物缶詰や水産水煮缶詰等において
も、製造時の殺菌不足によって残存した耐熱性細菌胞子
が、これら製品の市場における保管温度によっては発
芽、増殖して変敗を起すことがある。このような耐熱性
細菌としては、Ｂａｃｉｌｌｕｓ ｓｕｂｔｉｌｉｓ，
Ｂａｃｉｌｌｕｓ ｃｏａｇｕｌａｎｓ，Ｂａｃｉｌｌ
ｕｓ ｓｔｅａｒｏｔｈｅｒｍｏｐｈｉｌｕｓ等のＢａ
ｃｉｌｌｕｓ属細菌、Ｃｌｏｓｔｒｉｄｉｕｍ ｓｐｏ
ｒｏｇｅｎｅｓ，Ｃｌｏｓｔｒｉｄｉｕｍ ｔｈｅｒｍ
ｏａｃｅｔｉｃｕｍ等のＣｌｏｓｔｒｉｄｉｕｍ属細菌
などが知られている。2. Description of the Related Art Conventionally, in addition to coffee drinks and milk drinks, black tea, green tea, soy milk,
A wide variety of retort sterilized foods are manufactured and sold such as drinks such as sardines and whey, and canned agricultural products such as beans and asparagus. Due to the widespread use of vending machines, it is common for canned drinks to be heated and sold at around 60 ° C in winter, but heat-resistant bacterial spores remaining in the cans germinate due to long-term heating. It is known that this may cause deterioration and significantly deteriorate product quality. In addition, even in canned agricultural products such as beans and asparagus and canned boiled marine products, the heat-resistant bacterial spores that remained due to insufficient sterilization during production germinated, proliferated and deteriorated depending on the storage temperature in the market. It may occur. Such thermostable bacteria include Bacillus subtilis,
Bacillus coagulans, Bacill
Ba such as us stearothermophilus
bacterium of the genus cillus, Clostridium spo
rogenes, Clostridium therm
Clostridium bacteria such as oaceticum are known.
【０００３】これら耐熱性細菌胞子による飲食品の変敗
を抑制或いは防止するためには加熱殺菌を厳しく行なえ
ばよいが、温度や時間に代表される殺菌条件を厳しくす
ることは、飲食品の香味、外観を損なうことになる。こ
のようなことから、いづれかの方法により加熱細菌条件
を緩和できれば製品の品質確保のためには非常に好まし
い。[0003] In order to suppress or prevent the deterioration of foods and drinks due to these heat-resistant bacterial spores, strict heat sterilization may be carried out. However, if the sterilization conditions represented by temperature and time are made strict, the flavor of foods and drinks may be improved. , Will damage the appearance. Therefore, it is very preferable to secure the quality of the product if the heating bacteria condition can be relaxed by any method.
【０００４】従来、上記の問題を解決する方法としてシ
ョ糖脂肪酸エステルを利用する技術が数多く開示され
（特開昭５６−１８５７８号公報、特開昭５６−８２０
８５号公報、特開昭５９−９８６７３号公報、中山ら：
Ｊ．Ｆｏｏｄ Ｈｙｇ．Ｓｏｃ．Ｊａｐａｎ，Ｖｏｌ．
２３，Ｎｏ．１，２５（１９８２）、諏訪ら：日本食品
工業学会誌，Ｖｏｌ．３３，Ｎｏ．１，４４（１９８
６）など）、現在ではほとんど全ての缶コーヒーにはシ
ョ糖モノパルミチン酸エステルなどが使用されている
（渡辺隆夫著：「食品開発と界面活性剤−その基礎と応
用−」，ｐ．２１５，平成２年３月２０日発行，株式会
社光琳）。しかしながら、ショ糖脂肪酸エステルは食品
に使用できる界面活性剤としては極めて高価である上
に、澱粉や蛋白などの食品成分と複合体を形成するた
め、ｉｎ ｖｉｔｒｏの抗菌力試験結果より多めに使用
しなければならないことが欠点である。Conventionally, many techniques utilizing sucrose fatty acid esters have been disclosed as methods for solving the above problems (Japanese Patent Laid-Open Nos. 56-18578 and 56-820.
85, JP-A-59-98673, Nakayama et al .:
J. Food Hyg. Soc. Japan, Vol.
23, No. 1, 25 (1982), Suwa et al .: Journal of Japan Food Industry Society, Vol. 33, No. 1,44 (198
6))), and sucrose monopalmitate ester is currently used in almost all canned coffee (Takao Watanabe: “Food development and surfactants-its basics and applications-”, p. 215). Published on March 20, 1990, Korin Co., Ltd.). However, sucrose fatty acid ester is extremely expensive as a surfactant that can be used in foods, and since it forms a complex with food ingredients such as starch and protein, it should be used in a larger amount than the in vitro antibacterial activity test results. The drawback is that it must be.
【０００５】本発明は、上記事情を改善するためになさ
れたもので、より効果的に耐熱性有芽胞細菌による飲食
品の変敗を防止することができる飲食品用抗菌剤及び該
抗菌剤が添加された飲食品を提供することを目的とす
る。The present invention has been made in order to improve the above-mentioned circumstances, and an antibacterial agent for food and drink, and an antibacterial agent for food and drink, which can more effectively prevent the deterioration of food and drink due to thermostable spore-forming bacteria. The purpose is to provide added food and drink.
【０００６】[0006]
【課題を解決するための手段及び作用】本発明者らは耐
熱性有芽胞細菌による飲食品の変敗防止のため、ショ糖
脂肪酸エステルにかわる飲食品用抗菌剤について鋭意研
究の結果、特定の多価アルコール脂肪酸エステル、即
ち、多価アルコールがソルビトール，１，５−ソルビタ
ン，１，４−ソルビタン及びイソソルバイトから選ばれ
る少なくとも一種であり、脂肪酸炭素数が８〜１８の多
価アルコール脂肪酸モノエステル及びジエステルの重量
比３／７〜９／１の混合物からなり、しかもこの混合物
中にトリエステル以上のポリエステル含量が５重量％以
下でトリエスエル以上のポリエステルを実質的に含有し
ない多価アルコール脂肪酸エステルを用いた場合、ショ
糖脂肪酸エステルよりも優れた耐熱性有芽胞細菌に対す
る抗菌効果を有し、この多価アルコール脂肪酸エステル
を添加した食品は、比較的低温、短時間の加熱殺菌を行
った場合でも、変敗が長期間に亘り効果的に防止される
ことを知見し、本発明をなすに至った。[Means and Actions for Solving the Problems] As a result of intensive research on the antibacterial agent for food and drink, which is an alternative to sucrose fatty acid ester, for preventing the deterioration of food and drink by thermostable spore-forming bacteria, the present inventors have found that Polyhydric alcohol fatty acid ester, that is, polyhydric alcohol is at least one selected from sorbitol, 1,5-sorbitan, 1,4-sorbitan, and isosorbite, and polyhydric alcohol fatty acid monoester having 8 to 18 fatty acid carbon atoms And a diester in a weight ratio of 3/7 to 9/1, wherein the mixture contains a polyhydric alcohol fatty acid ester having a polyester content of not less than 5% by weight and containing substantially no polyester of not less than triester. When used, it has an antibacterial effect against heat-resistant spore-forming bacteria that is superior to sucrose fatty acid ester, Foods to which the polyhydric alcohol fatty acid ester of is added, comparatively low temperature, even when subjected to heat sterilization for a short time, found that spoilage is effectively prevented over a long period of time, to form the present invention. I arrived.
【０００７】従って、本発明は、ソルビトール，１，５
−ソルビタン、１，４−ソルビタン及びイソソルバイト
の中から選ばれる少なくとも一種の多価アルコールの脂
肪酸炭素数８〜１８の脂肪酸モノエステルと、ソルビト
ール，１，５−ソルビタン，１，４−ソルビタン及びイ
ソソルバイトの中から選ばれる少なくとも一種の多価ア
ルコールの脂肪酸炭素数８〜１８の脂肪酸ジエステルと
の混合物からなり、前記多価アルコールのトリ脂肪酸エ
ステル以上のポリエステルの含有率が５重量％以下であ
り、かつ前記モノエステルとジエステルとの重量比が３
／７〜９／１の範囲にあることを特徴とする飲食品用抗
菌剤、及びこの飲食品用抗菌剤が添加された飲食品を提
供する。Therefore, the present invention relates to sorbitol, 1,5
-Fatty acid monoester having at least one fatty acid carbon atom of 8 to 18 selected from sorbitan, 1,4-sorbitan and isosorbite, sorbitol, 1,5-sorbitan, 1,4-sorbitan and isosorbite A mixture of at least one polyhydric alcohol selected from sorbite with a fatty acid diester having a fatty acid carbon number of 8 to 18 and having a polyester content of not less than tri-fatty acid ester of the polyhydric alcohol of 5% by weight or less, In addition, the weight ratio of the monoester and the diester is 3
Provided is an antibacterial agent for food and drink, which is in the range of / 7 to 9/1, and a food and drink to which the antibacterial agent for food and drink is added.
【０００８】以下、本発明につき更に詳しく説明する
と、本発明の飲食品用抗菌剤は、特定の多価アルコール
脂肪酸エステルを有効成分とする。この場合、多価アル
コールとしては、ソルビトール，１，５−ソルビタン，
１，４−ソルビタン及びイソソルバイトから選ばれる１
種又は２種以上を使用するもので、本発明で用いる多価
アルコール脂肪酸エステルは、単一の多価アルコールの
脂肪酸エステルであっても、混合多価アルコールの脂肪
酸エステルであってもよい。また、脂肪酸としては、炭
素数８〜１８のものであり、これは飽和脂肪酸であって
も不飽和脂肪酸であってもよく、また直鎖脂肪酸、分枝
脂肪酸のいずれであってもよい。具体的には、脂肪酸と
して、カプリル酸、カプリン酸、ラウリン酸、ミリスチ
ン酸、パルミチン酸、ステアリン酸、イソステアリン
酸、オレイン酸等が挙げられる。本発明で用いる多価ア
ルコール脂肪酸エステルは、これらの単一脂肪酸エステ
ルであっても、混合脂肪酸エステルであってもよい。The present invention will be described in more detail below. The antibacterial agent for food and drink of the present invention contains a specific polyhydric alcohol fatty acid ester as an active ingredient. In this case, as the polyhydric alcohol, sorbitol, 1,5-sorbitan,
1 selected from 1,4-sorbitan and isosorbite
The polyhydric alcohol fatty acid ester used in the present invention may be a single polyhydric alcohol fatty acid ester or a mixed polyhydric alcohol fatty acid ester. The fatty acid has 8 to 18 carbon atoms, which may be saturated fatty acid or unsaturated fatty acid, and may be either linear fatty acid or branched fatty acid. Specific examples of the fatty acid include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, isostearic acid, and oleic acid. The polyhydric alcohol fatty acid ester used in the present invention may be a single fatty acid ester thereof or a mixed fatty acid ester thereof.
【０００９】本発明において、上記多価アルコール脂肪
酸エステルとしては、そのモノエステルとジエステルと
の混合物を使用する。この場合、モノエステルとジエス
テルとの混合割合は、３／７〜９／１、より好ましくは
５／５〜８／２である。この混合割合が上記範囲外では
耐熱性有芽胞細菌に対する抗菌効果が低下する。また、
この混合物は、実質的にトリエステル以上のポリエステ
ルを含まないことが必要であり、トリエステル以上のポ
リエステル含有率が５重量％以下、好ましくは３重量％
以下である。上記含有率が５重量％を越える場合は、耐
熱性有芽胞細菌に対する抗菌効果が劣り、本発明の目的
が達成されない。In the present invention, the polyhydric alcohol fatty acid ester is a mixture of its monoester and diester. In this case, the mixing ratio of the monoester and the diester is 3/7 to 9/1, more preferably 5/5 to 8/2. If the mixing ratio is out of the above range, the antibacterial effect against heat-resistant spore-forming bacteria is lowered. Also,
It is necessary that this mixture does not substantially contain a polyester having a triester or higher, and the content of the polyester having a triester or higher is 5% by weight or less, preferably 3% by weight.
It is the following. If the above content exceeds 5% by weight, the antibacterial effect against heat-resistant spore-forming bacteria will be poor, and the object of the present invention will not be achieved.
【００１０】本発明で使用する上記多価アルコール脂肪
酸エステルを製造する方法としては、モノエステルとジ
エステルの比率並びにトリエステル以上のポリエステル
含有率が上記の範囲に制御できれば特に限定されず、化
学合成、酵素合成のいずれの方法を採用してもよい。The method for producing the polyhydric alcohol fatty acid ester used in the present invention is not particularly limited as long as the ratio of the monoester and the diester and the polyester content of the triester or more can be controlled within the above range. Any method of enzymatic synthesis may be adopted.
【００１１】化学合成は、前記多価アルコールと脂肪酸
もしくはその低級アルコールエステルとを従来公知の方
法でエステル化反応させる。この場合のエステル化反応
は、水酸化ナトリウム、水酸化カリウム等の塩基触媒
や、硫酸、パラトルエンスルホン酸等の酸触媒の存在下
で行ない、反応で副生する水又は低級アルコールが系外
に留出しやすいように減圧下や不活性ガス流通下で行な
われる。このエステル化反応においては、モノエステル
とジエステルの他にトリエステル以上のポリエステルが
生成するが、前記のように本発明ではトリエステル以上
のポリエステルを反応物から分離し、その含有率を５重
量％以下に規定しなければならない。また、モノエステ
ルとジエステルとの重量比は、エステル化反応条件によ
り調節することができるし、あるいは反応生成物からそ
れぞれカラム等で分離回収したモノエスエルとジエステ
ルを所定の割合で混合することによっても調節できる。In the chemical synthesis, the polyhydric alcohol and a fatty acid or a lower alcohol ester thereof are esterified by a conventionally known method. The esterification reaction in this case is carried out in the presence of a base catalyst such as sodium hydroxide or potassium hydroxide or an acid catalyst such as sulfuric acid or paratoluenesulfonic acid, and water or a lower alcohol by-produced in the reaction is removed from the system. It is performed under reduced pressure or under an inert gas flow so that it can be easily distilled. In this esterification reaction, in addition to the monoester and diester, polyesters of not less than triester are produced, but as described above, in the present invention, the polyester of not less than triester is separated from the reaction product, and its content is 5% by weight. Must be specified below. The weight ratio of the monoester and the diester can be adjusted by the esterification reaction conditions, or by mixing the monoester and the diester separated and recovered from the reaction product by a column or the like at a predetermined ratio. Can be adjusted.
【００１２】一方、酵素合成は、化学合成に比べるとト
リエステル以上のポリエステルの副生を制御しやすい。
例えば、中性耐熱性リパーゼを用いて、含水率が１０重
量％以下の有機溶媒中でエステル化反応を行なう時に
は、トリエステル以上のポリエステルの副生が防止さ
れ、モノエステルとジエステルの混合物が効率よく得ら
れる。この酵素合成による製造においては、多価アルコ
ールと脂肪酸成分との割合や、有機溶媒の種類、反応温
度、反応率、副生する水あるいは低級アルコールの除去
等の反応条件を調節することによって望ましい比率のモ
ノエステルとジエステルの混合物が得られる。また必要
に応じて反応終了後、反応生成物からそれぞれカラム等
でエステルを分離回収し、所定の割合で混合して、本発
明のモノエステルとジエステルとの混合物を得てもよ
い。On the other hand, the enzymatic synthesis is easier to control the by-product of the polyester of not less than the triester than the chemical synthesis.
For example, when an esterification reaction is carried out using a neutral thermostable lipase in an organic solvent having a water content of 10% by weight or less, by-production of polyesters of triester or more is prevented, and a mixture of monoester and diester is efficient. Well obtained. In the production by this enzymatic synthesis, a desirable ratio is obtained by adjusting the reaction conditions such as the ratio of the polyhydric alcohol and the fatty acid component, the type of organic solvent, the reaction temperature, the reaction rate, and the removal of by-produced water or lower alcohol. A mixture of monoesters and diesters of is obtained. If necessary, after completion of the reaction, the ester may be separated and recovered from the reaction product by a column or the like and mixed at a predetermined ratio to obtain a mixture of the monoester and diester of the present invention.
【００１３】本発明の食品抗菌剤は、所望に応じ通常の
抗菌剤と併用される各種食品添加物や食品素材の中の任
意のものを併用することができる。このような併用成分
としては、例えばレシチンおよび酵素処理レシチン，シ
ョ糖脂肪酸エステル，グリセリン脂肪酸エステル，ポリ
グリセリン脂肪酸エステル，グリセリン脂肪酸有機酸エ
ステル，プロピレングリコール脂肪酸エステル，キラヤ
サポニン等の食品界面活性剤、リンゴ酸，クエン酸，フ
マル酸，コハク酸等の有機酸並びにその塩、硫酸ナトリ
ウム，塩化ナトリウム，ポリリン酸ナトリウム等の無機
塩、グリセリン，エタノール，プロピレングリコール，
ソルビトール等のアルコール類、水溶性高分子類，乳
糖，澱粉，油脂等の食品素材、香料等が挙げられる。な
お、本発明の抗菌剤の形態は、粒状、固形状、ペースト
状、液状のいずれであってもよい。The food antibacterial agent of the present invention may be used in combination with any of various food additives and food materials used in combination with a usual antibacterial agent, if desired. Examples of such a combination component include lecithin and enzyme-treated lecithin, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin fatty acid organic acid ester, propylene glycol fatty acid ester, quillaja saponin, and other food surfactants, apples. Organic acids such as acids, citric acid, fumaric acid, succinic acid and salts thereof, inorganic salts such as sodium sulfate, sodium chloride, sodium polyphosphate, glycerin, ethanol, propylene glycol,
Examples thereof include alcohols such as sorbitol, water-soluble polymers, food materials such as lactose, starch, fats and oils, and flavors. The antibacterial agent of the present invention may be in the form of particles, solids, pastes, or liquids.
【００１４】本発明の食品抗菌剤を用いることによっ
て、缶詰食品，瓶詰食品，レトルトパウチ食品等の密封
包装食品、例えばコーヒー，ココア、紅茶，緑茶，豆
乳，スープ，乳清等の飲料，サケ，カニ等の水産物、ア
スパラガス，豆類，トマト等の農産物、ハム，ソーセー
ジ，カマボコ等の中低酸度の密封包装食品を高品質で製
造できる。これら食品への本発明抗菌剤の添加量は、原
材料の細菌汚染程度や加熱殺菌条件と密接に関連するの
で一概に規定し得ないが、通常、コーヒー飲料等の液状
食品については食品全体に対して、また豆類の水煮食品
等固形物入りの食品については調味液等の液状部に対し
て、０．００１〜０．５重量％程度が適当であり、製品
の香味を損なわないために加熱殺菌条件を緩和するとき
には多めに添加することが望ましい。本抗菌剤の食品へ
の添加は加熱殺菌の前後のいずれでもよいが、二次汚染
を最小限に防止するために加熱殺菌の前段階にすること
が好ましい。加熱殺菌温度は、食品や残存が予想される
耐熱性有芽胞細菌の種類によって異なるので適宜選択し
てよいが、通常、約１００℃〜１４０℃程度で行なわ
れ、殺菌時間は本発明抗菌剤を使用した場合、無添加に
比べて短縮することができるので、食品の香味や外観を
損なうことが少ない。By using the food antibacterial agent of the present invention, canned foods, bottled foods, retort pouch foods, and other sealed packaging foods, such as coffee, cocoa, tea, green tea, soy milk, soup, whey, etc., salmon, High quality production of seafood such as crabs, agricultural products such as asparagus, beans, tomatoes, ham, sausages and sealed foods with medium and low acidity such as kamaboko. The amount of the antibacterial agent of the present invention added to these foods cannot be unconditionally specified because it is closely related to the degree of bacterial contamination of the raw materials and heat sterilization conditions, but normally, for liquid foods such as coffee beverages, the total amount of foods is For food containing solids such as boiled beans, 0.001 to 0.5% by weight is appropriate with respect to the liquid part such as seasoning liquid, and heat sterilization is performed so as not to impair the flavor of the product. It is desirable to add a large amount when relaxing the conditions. The antibacterial agent may be added to the food before or after heat sterilization, but it is preferable to add it before heat sterilization to prevent secondary contamination to a minimum. The heat sterilization temperature may be appropriately selected because it varies depending on the type of food and heat-resistant spore-forming bacteria expected to remain, but it is usually performed at about 100 ° C. to 140 ° C., and the sterilization time is the antibacterial agent of the present invention. When used, it can be shortened compared to when it is not added, so that the flavor and appearance of the food are not impaired.
【００１５】[0015]
【発明の効果】本発明の飲食品抗菌剤は、耐熱性有芽胞
細菌による密封包装飲食品の変敗を防止し、この抗菌剤
を添加することにより、流通段階での長期に亘る保存を
可能にする食品が提供される。EFFECTS OF THE INVENTION The antibacterial agent for food and drink of the present invention prevents deterioration of food and drink in a sealed package due to heat-resistant spore-forming bacteria, and by adding this antibacterial agent, it can be stored for a long time in the distribution stage. Food is provided.
【００１６】[0016]
【実施例】以下、実施例と比較例を示し、本発明を具体
的に説明するが、本発明は下記の実施例に制限されるも
のではない。EXAMPLES The present invention will be described below in detail with reference to examples and comparative examples, but the present invention is not limited to the following examples.
【００１７】［実施例１］１，４−ソルビタンの脂肪酸
モノエステルとジエステルの重量比６：４の混合物（ト
リエステル含有率：０〜１０重量％）を調製し、以下の
方法で抗菌力を評価した。また比較のため、ショ糖ステ
アリン酸エステル（モノエステル含量７０％）を用いて
同様に抗菌力を評価した。結果を表１に示す。Example 1 A mixture of 1,4-sorbitan fatty acid monoester and diester in a weight ratio of 6: 4 (triester content: 0 to 10% by weight) was prepared, and the antibacterial activity was obtained by the following method. evaluated. For comparison, the antibacterial activity was similarly evaluated using sucrose stearate (monoester content 70%). The results are shown in Table 1.
【００１８】抗菌力評価方法 １００℃，５分間加熱処理して栄養細菌を殺滅したＢａ
ｃｉｌｌｕｓ ｃｏａｇｕｌａｎｓ芽胞液（芽胞数：約
１０6／ｍｌ）を、表１に示す抗菌剤の濃度を変えて添
加した平板培地（Ｍｕｅｌｌｅｒ Ｈｉｎｔｏｎ Ｍｅ
ｄｉｕｍ）に塗抹し、５５℃，２０時間培養して最小発
育阻止濃度を測定した。 Antibacterial activity evaluation method Ba in which nutrient bacteria were killed by heat treatment at 100 ° C. for 5 minutes
A plate medium (Mueller Hinton Me) was prepared by adding bacterium spore solution (number of spores: about 10 6 / ml) at different concentrations of the antibacterial agent shown in Table 1.
and the minimum inhibitory concentration was measured by culturing at 55 ° C. for 20 hours.
【００１９】[0019]
【表１】 [Table 1]
【００２０】表１の結果より、本発明の特定の多価アル
コール脂肪酸エステルは、ショ糖脂肪酸エステルを用い
た場合より優れた抗菌力を有することが認められる。ま
た、多価アルコール脂肪酸エステル中にトリエステルが
多量に含まれていると、抗菌力が著しく低下することが
認められる。From the results shown in Table 1, it can be seen that the specific polyhydric alcohol fatty acid ester of the present invention has a superior antibacterial activity as compared with the case of using the sucrose fatty acid ester. Further, it is recognized that the antibacterial activity is remarkably reduced when a large amount of triester is contained in the polyhydric alcohol fatty acid ester.
【００２１】［実施例２］ソルビトール：３０重量％、
ソルビタン：５０重量％、イソソルバイト：２０重量％
からなる多価アルコールとカプリン酸とのエステルにつ
いて、モノエステルとジエステルの比率を３／７〜９／
１の範囲内で変え、トリエステル以上のポリエステルを
含まない抗菌剤を調製した。これら抗菌剤について実施
例１と同じ方法で最小発育阻止濃度を測定した結果、本
発明品は最小発育阻止濃度４〜１６ｐｐｍで、上記ショ
糖ステアリン酸エステルよりよい結果を示した。[Example 2] Sorbitol: 30% by weight,
Sorbitan: 50% by weight, Isosorbite: 20% by weight
In the ester of polyhydric alcohol and capric acid, the ratio of monoester and diester is 3/7 to 9 /.
Varying within the range of 1, an antibacterial agent containing no polyesters higher than the triester was prepared. As a result of measuring the minimum inhibitory concentration of these antibacterial agents by the same method as in Example 1, the product of the present invention had a minimum inhibitory concentration of 4 to 16 ppm and showed better results than the sucrose stearate.
【００２２】［実施例３］実施例１中の試料Ｎｏ．２及
び３を用いて表２に示す配合組成のコーヒー飲料を製造
した。これを耐熱耐圧性ネジ蓋付試験管に１０ｍｌ採
り、耐熱性芽胞菌（Ｂａｃｉｌｌｕｓ ｓｔｅａｒｏｔ
ｈｅｒｍｏｐｈｉｌｕｓ）を試験管１本につき１０5個
接種し、１２１℃において時間を変えて加熱殺菌した。
５５℃の恒温器に２週間保存し、変敗発生の有無を検査
した。この試験を本発明の抗菌剤無添加コーヒー飲料に
ついても実施した。以上の試験は一つの試料についてｎ
＝５で行ない、各試料についての変敗発生数を表３に示
した。表３の結果から認められるように、本発明抗菌剤
を添加したコーヒー飲料は、加熱殺菌時間１５分以上で
完全に変敗を防止した。[Embodiment 3] Sample No. 1 in Embodiment 1 2 and 3 were used to produce a coffee beverage having the composition shown in Table 2. Take 10 ml of this in a test tube with a heat and pressure resistant screw cap and heat resistant spores (Bacillus stearot).
The thermophilus) was inoculated in an amount of 10 5 per test tube, and heat sterilized at 121 ° C for various times.
It was stored in a thermostat at 55 ° C. for 2 weeks and examined for the occurrence of deterioration. This test was also conducted on the coffee drink without the addition of the antibacterial agent of the present invention. The above test is for one sample
= 5 and the number of spoilage occurrences for each sample is shown in Table 3. As can be seen from the results in Table 3, the coffee beverage to which the antibacterial agent of the present invention was added completely prevented spoilage when the heat sterilization time was 15 minutes or longer.
【００２３】[0023]
【表２】 [Table 2]
【００２４】[0024]
【表３】 [Table 3]
【００２５】［実施例４］実施例２中の多価アルコール
とカプリン酸とのエステルにおいて、モノエステルとジ
エステルの重量比５／５並びに８／２、かつトリエステ
ル以上のポリエステルを含まない抗菌剤を用いて以下の
試験を行なった。まず、表４に示す乳飲料組成物を製造
し、これを耐熱耐圧性ネジ蓋付試験管に１０ｍｌ採り、
以下実施例３と同じ手順で試験を行なった。但し、加熱
殺菌時間は２０分とした。本発明抗菌剤を添加したもの
に変敗は発生しなかった。[Example 4] In the ester of the polyhydric alcohol and capric acid in Example 2, the weight ratio of the monoester to the diester is 5/5 or 8/2, and the antibacterial agent does not contain polyester of not less than the triester. The following tests were carried out using. First, the milk-beverage composition shown in Table 4 was produced, and 10 ml of this was put in a test tube with a heat and pressure resistant screw lid,
The test was performed in the same procedure as in Example 3 below. However, the heat sterilization time was 20 minutes. No deterioration occurred in the composition to which the antibacterial agent of the present invention was added.
【００２６】[0026]
【表４】 [Table 4]
【００２７】［実施例５］ソルビトール：２重量％、ソ
ルビタン：７８重量％、イソソルバイト：２０重量％か
らなる多価アルコールとラウリン酸とのエステルについ
て、モノエステルとジエステルの重量比７／３、かつト
リエステルを２重量％含む本発明抗菌剤を調製し、以下
の試験を行なった。[Example 5] Regarding the ester of polyhydric alcohol and lauric acid consisting of sorbitol: 2% by weight, sorbitan: 78% by weight, and isosorbite: 20% by weight, the weight ratio of monoester and diester was 7/3, The antibacterial agent of the present invention containing 2% by weight of triester was prepared, and the following tests were conducted.
【００２８】スイートコーン、玉葱、小麦粉、油脂、砂
糖、クリーム、全糖粉乳、食塩、調味料、香辛料を用い
て調製したコーンポタージュスープに上記抗菌剤を０．
２重量％添加後、Ｂａｃｉｌｌｕｓ ｓｕｂｔｉｌｉｓ
芽胞液（芽胞数：約１０6／ｍｌ）をスープ１００ｇに
つき１ｍｌ接種した。これを缶詰にして１００℃，１０
分の加熱殺菌を行なった後、５５℃恒温器に２週間保存
した。本抗菌剤無添加品では１０缶中６缶に変敗が発生
していたが、本発明抗菌剤添加品では変敗せず、初期の
香味、外観を保持していた。The corn potage soup prepared by using sweet corn, onion, wheat flour, fats and oils, sugar, cream, whole sugar milk powder, salt, seasonings and spices was treated with the above antibacterial agent in an amount of 0.
After adding 2% by weight, Bacillus subtilis
Spore fluid (spore number: about 10 6 / ml) was inoculated in an amount of 1 ml per 100 g of soup. This canned, 100 ℃, 10
After performing heat sterilization for a minute, it was stored in a 55 ° C. incubator for 2 weeks. In the product containing no antibacterial agent, deterioration occurred in 6 out of 10 cans, but in the product containing the antibacterial agent of the present invention, deterioration did not occur, and the initial flavor and appearance were retained.
【００２９】［実施例６］水洗いしてからゆで、次に十
分水にさらしたグリーンアスパラガスをＢａｃｉｌｌｕ
ｓ ｃｏａｇｕｌａｎｓ芽胞液（芽胞数：１０4／ｍ
ｌ）に１０分浸漬した。次に、実施例４の本発明抗菌剤
を０．１重量％添加した調味液（食塩：１重量％）をグ
リーンアスパラガス：１００ｇにつき３０ｍｌ添加し、
缶詰にした。これを１２０℃で１５分間加熱殺菌し、４
０℃の恒温器に３週間保存した。抗菌剤無添加品は全て
変敗したが、本発明抗菌剤添加品では変敗は認められな
かった。[Example 6] Green asparagus that had been washed with water, boiled, and then sufficiently exposed to water was Bacillus.
s coagulans spore fluid (spore number: 10 4 / m
It was immersed in l) for 10 minutes. Next, 30 ml of a seasoning liquid (salt: 1% by weight) containing 0.1% by weight of the antibacterial agent of the present invention of Example 4 was added per 100 g of green asparagus,
Canned. Heat sterilize this at 120 ℃ for 15 minutes, 4
It was stored in a thermostat at 0 ° C. for 3 weeks. All the antibacterial additive-free products deteriorated, but the antibacterial additive of the present invention did not deteriorate.
【００３０】［実施例７］ソルビトールとラウリン酸と
のエステルについて、モノエステルとジエステルの比率
を５／５〜９／１の範囲内で変え、トリエスエル以上の
ポリエステル含量が１重量％以下の抗菌剤を調製した。
これら抗菌剤について、実施例１と同じ方法で最小発育
阻止濃度を測定した結果、本発明品はショ糖ステアリン
酸エスエルより良い結果を示した。[Example 7] With respect to the ester of sorbitol and lauric acid, the ratio of monoester to diester was changed within the range of 5/5 to 9/1, and the antibacterial agent having a polyester content of not less than 10% by weight was 1% by weight or less. Was prepared.
As a result of measuring the minimum inhibitory concentration of these antibacterial agents by the same method as in Example 1, the product of the present invention showed better results than S-sucrose stearate.
【００３１】［実施例８］ソルビトールとミリスチン酸
とのエスエルについて、モノエステルとジエステル比率
が８／２で、トリエステル以上のポリエステル含量が１
重量％である本発明抗菌剤を実施例５と同じように評価
した結果、本発明抗菌剤添加品では変敗せず、初期の香
味、外観を保持していた。[Example 8] Regarding the ester of sorbitol and myristic acid, the ratio of monoester to diester was 8/2 and the polyester content of triester or more was 1
As a result of evaluating the antibacterial agent of the present invention in an amount of wt% in the same manner as in Example 5, the antibacterial agent additive of the present invention did not deteriorate and retained the initial flavor and appearance.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ２３Ｌ 2/44 ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Internal reference number FI technical display area A23L 2/44
Claims (4)
１，４−ソルビタン及びイソソルバイトの中から選ばれ
る少なくとも一種の多価アルコールの脂肪酸炭素数８〜
１８の脂肪酸モノエステルと、ソルビトール，１，５−
ソルビタン，１，４−ソルビタン及びイソソルバイトの
中から選ばれる少なくとも一種の多価アルコールの脂肪
酸炭素数８〜１８の脂肪酸ジエステルとの混合物からな
り、前記多価アルコールのトリ脂肪酸エステル以上のポ
リエステルの含有率が５重量％以下であり、かつ前記モ
ノエステルとジエステルとの重量比が３／７〜９／１の
範囲にあることを特徴とする飲食品用抗菌剤。1. Sorbitol, 1,5-sorbitan,
At least one polyhydric alcohol selected from 1,4-sorbitan and isosorbite has a fatty acid carbon number of 8 to
18 fatty acid monoesters and sorbitol, 1,5-
Consisting of a mixture of at least one polyhydric alcohol selected from sorbitan, 1,4-sorbitan and isosorbite with a fatty acid diester having a fatty acid carbon number of 8 to 18 and containing a polyester having at least the trifatty acid ester of the polyhydric alcohol. The antibacterial agent for food and drink, wherein the ratio is 5% by weight or less, and the weight ratio of the monoester and diester is in the range of 3/7 to 9/1.
れた飲食品。2. A food or drink containing the antibacterial agent for food or drink according to claim 1.
記載の飲食品。4. The heat-sterilized product in a hermetically sealed state.
The listed food and drink.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7027299A JPH08187070A (en) | 1994-11-10 | 1995-01-23 | Antimicrobial agent for food/beverage and food/beverage |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6-301465 | 1994-11-10 | ||
| JP30146594 | 1994-11-10 | ||
| JP7027299A JPH08187070A (en) | 1994-11-10 | 1995-01-23 | Antimicrobial agent for food/beverage and food/beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH08187070A true JPH08187070A (en) | 1996-07-23 |
Family
ID=26365207
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7027299A Pending JPH08187070A (en) | 1994-11-10 | 1995-01-23 | Antimicrobial agent for food/beverage and food/beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH08187070A (en) |
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|---|---|---|---|---|
| WO2000027195A1 (en) * | 1998-03-13 | 2000-05-18 | Meiji Milk Products Co., Ltd. | Insecticide, acaricide, and antibacterial agent for plant |
| JP2007504826A (en) * | 2003-09-09 | 2007-03-08 | スリーエム イノベイティブ プロパティズ カンパニー | Dense antimicrobial composition and method |
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- 1995-01-23 JP JP7027299A patent/JPH08187070A/en active Pending
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|---|---|---|---|---|
| WO2000027195A1 (en) * | 1998-03-13 | 2000-05-18 | Meiji Milk Products Co., Ltd. | Insecticide, acaricide, and antibacterial agent for plant |
| JP2007504826A (en) * | 2003-09-09 | 2007-03-08 | スリーエム イノベイティブ プロパティズ カンパニー | Dense antimicrobial composition and method |
| US10471036B2 (en) | 2003-09-09 | 2019-11-12 | 3M Innovative Properties Company | Antimicrobial compositions and methods |
| US10918618B2 (en) | 2005-03-10 | 2021-02-16 | 3M Innovative Properties Company | Methods of reducing microbial contamination |
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| JP2014521665A (en) * | 2011-08-04 | 2014-08-28 | クラリアント・インターナシヨナル・リミテツド | Composition containing isosorbide monoester and N-hydroxypyridones |
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