JPH11164675A - Preservative for food and preservation of food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a preservative for food, scarcely damaging the taste and color of the food and excellent in preservation effect. SOLUTION: This preservative for a food contains a free conjugated linolic acid in combination with at least one kind selected from the group consisting of other organic acids (salts), fatty acid esters of a polyhydric alcohol, peptides and proteins having antimicrobial activities, polysaccharides comprising disaccharides, sugar-alcohols, a sugar, a saccharic acid and amino sugar, and a partially degraded material thereof, a spice, an essential oil, a plant component. alcohols and calcined calcium.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a food preservative and a method for preserving food using the same.

[0002]

2. Description of the Related Art Various methods have been devised for the distribution process of foods, store and preservation in stores or at home. For example, frozen, chilled, dried, salted, sugared, heated,
Physical or chemical methods such as packaging and gas phase replacement in the packaging, and addition of preservatives such as pickling, organic acids produced by fermentation, or sorbic acid have been used for food preservation measures.

[0003] In recent years, as foods have been diversified and health-oriented, processed foods have been manufactured with low temperature and low saccharification as much as possible, so that the preservability of these foods tends to be lower than before. For example, the salt concentration of salted squid is 10% to 4 ~
5%, pickles from 12-13% to 4-6%, meat products from 2.5-3.0% to 1-2%, miso about 13
% To 4-8%, and for fish and shellfish, 2-3% to 0.1%.
It is reduced to 6-1.0%. Due to such salt reduction of foods, microorganisms grow more easily in foods and are more likely to decay than before, and there is a possibility that various food poisoning bacteria may propagate.

[0004] In order to safely store and preserve such foods, the environment in which the foods are produced is kept clean, and the foods are produced using materials that minimize the contamination of microorganisms, and then stored at low temperatures. It is desirable to do. However, as is well known, various microorganisms adhere to food ingredients,
Propagating microorganisms vary depending on production conditions, storage conditions, and the like. Even if there is a heating process at about 60 to 80 ° C. during the production, heat-resistant bacterial spores may remain.

[0005] When bacteria that grow well at low temperatures remain in foods, spoilage proceeds even when stored at low temperatures. Ye
rsinia enterocolitica, Listeria monocytogenes, Cl
Food poisoning bacteria such as ostridium botulinum type E bacteria grow at a low temperature of about 5 ° C, and have a sufficient amount of bacteria to cause food poisoning.
It is known to produce toxins.

[0006]

As described above, in order to extend the shelf life of foods in which microorganisms remain as long as possible,
It is common practice to add synthetic preservatives such as benzoic acid, sorbic acid, propionic acid and the like. However, these synthetic preservatives cannot be used for all foods because there are restrictions on the foods that can be added and the amount of addition. Also, because some consumers have doubts about the safety of synthetic preservatives,
Natural organic acids, amino acids, white protein, sugars, and the like have come to be used. Each of these natural products has a drawback that the antibacterial activity is weak when used alone, and when added in large amounts, the flavor and physical properties of the food are impaired.

[0007]

The synthetic preservative sorbic acid is originally a kind of fatty acid and has a conjugated double bond in its molecule. Conjugated linoleic acid generated during the process of oxidizing linoleic acid also has one conjugated double bond and is weak but also has antibacterial properties. We focused on free conjugated linoleic acid, and discovered that combining this free conjugated linoleic acid or its salt with other organic acids, emulsifiers, amino acids, alcohols, etc. can provide an epoch-making preservative effect, The present invention has been reached.

That is, the present invention relates to a free conjugated linoleic acid and another organic acid or a salt thereof; a fatty acid ester of a polyhydric alcohol; an amino acid; a peptide or protein having antibacterial properties; sugar,
A food preservative containing at least one compound selected from the group consisting of polysaccharides composed of sugar acids and amino sugars and partially decomposed products thereof; spices, essential oils or plant components thereof; alcohols; and calcined calcium. The present invention is also a method for preserving food, which contains these food preservatives.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the free conjugated linoleic acid includes 9,11-octadecadienoic acid,
Mention may be made of 12-octadecadienoic acid, 11,13-octadecadienoic acid, their respective isomers, their salts, their active esters and their mixtures. Free conjugated linoleic acid prevents the oxidation of food, bacteria,
Inhibits mold and yeast growth.

Free conjugated linoleic acid can be obtained by heating a protein capable of isomerizing linoleic acid to an active substance, ie, a protein containing a large amount of disulfide bonds, such as whey protein and linoleic acid, to a temperature of up to 85 ° C. Whey protein can be obtained by separation and removal with a solvent such as ethanol. Alternatively, milk whey protein can be prepared by adding milk whey protein to safflower oil on which lipase has been acted and reacting by heating.

The free conjugated linoleic acid thus obtained comprises 9,11-octadecadienoic acid, 10,12-octadecadienoic acid, 11,13-octadecadienoic acid and one of their active isomers. Contains seeds or more.

[0012] Salts of the free conjugated linoleic acid can be prepared by reacting the free acid with a non-toxic base. Examples of these salts include alkali metal salts such as sodium salts and potassium salts, alkaline earth metal salts such as magnesium salts, and ammonium salts.

The amount of free conjugated linoleic acid added to foods depends on the content of free conjugated linoleic acid used.
It is usually 0.01 to 1% by weight in terms of 00%.

In the present invention, other organic acids or salts thereof used together with the free conjugated linoleic acid include acetic acid, propionic acid, sorbic acid, valeric acid, lactic acid, citric acid, tartaric acid, malic acid, fumaric acid, and succinic acid. , Adipic acid, their sodium or potassium salts, lauryl sulfate and its vitamin B ₁ salt.
Of these, acetic acid, lactic acid, fumaric acid, adipic acid, sorbic acid, and their sodium or potassium salts are preferred. The organic acids (salts) are preferably blended in a ratio (weight ratio) of 0.01 to 50 times the amount of free conjugated linoleic acid.

The fatty acid esters of polyhydric alcohols used with the free conjugated linoleic acid in the present invention include propylene glycol fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters. Fatty acids constituting these esters include, for example, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid and oleic acid.

Of these, monoesters and diesters of caprylic acid, capric acid and lauric acid are preferred as glycerin fatty acid esters, and monoesters of lauric acid, myristic acid, palmitic acid and stearic acid are preferred as sucrose fatty acid esters. Further, as the polyglycerin fatty acid ester, esters of caprylic acid, pelargonic acid, capric acid and lauric acid of decaglycerol are preferable. In the present invention, fatty acid esters of polyhydric alcohols are free conjugated linoleic acid,
It is preferable to mix at a ratio (weight ratio) of 0.01 to 10 times the amount.

In the present invention, the amino acids used together with the free conjugated linoleic acid include glycine, alanine,
Mention may be made of cystine, threonine, valine, lysine and arginine, with glycine, alanine and cystine being particularly preferred. It is effective to mix the amino acid at a ratio (weight ratio) of 0.05 to 50 times the amount of the free conjugated linoleic acid.

In the present invention, the peptide or protein having antibacterial properties to be used together with free conjugated linoleic acid includes protamine or its degradation product, lysozyme,
ε-Polylysine and nisin produced by lactic acid bacteria L. lactis, bacteriocin produced by lactic acid bacteria Leuconostoc sp. Mesenterosin 5
Pediocin produced by lactic acid bacteria Pediococcus,
Examples include polopionin produced by lactic acid bacteria Propionibacterium. These peptides or proteins are used in an amount of 0.01 to 10 based on free conjugated linoleic acid.
It is preferable to mix in a double amount ratio (weight ratio).

In the present invention, polysaccharides composed of disaccharides, sugar alcohols, sugars, sugar acids and amino sugars and their partially decomposed products used together with the free conjugated linoleic acid include maltose, trehalose, sorbit, malbit, reduced starch. Decomposition products, pectin, pectin decomposition products, oligogalacturonic acid, chitosan, chitosan decomposition products, and alginic acid decomposition products can be exemplified. These are preferably blended in a ratio (weight ratio) of 0.05 to 50 times the amount of free conjugated linoleic acid.

In the present invention, spices used together with free conjugated linoleic acid include spices having antibacterial properties, such as cinnamon, rosemary and mace. Extracts and essential oils thereof can also be used. Examples of plant components include organic solvent extracts such as alcohols thereof, for example, pepper extract, licorice extract, wasabi extract, hop extract, Moso bamboo extract, yucca extract; tea polyphenols such as tea tannin ,
Tea catechins; cinnamic acid, ferulic acid, caffeic acid, hinokitiol and the like. These spices and their essential oils or plant components are preferably blended in a ratio (weight ratio) of 0.01 to 5 times the amount of free conjugated linoleic acid.

In the present invention, examples of the alcohol used together with the free conjugated linoleic acid include glycerin, propylene glycol and ethanol. The alcohol used may be a liquid or a powder obtained by adsorbing on a starch decomposition product. Alcohol is used in an amount of 0.1 to 100 based on free conjugated linoleic acid.
It is effective to mix them in a double ratio (weight ratio).

Examples of the calcined calcium include, for example, those obtained by calcining shells, eggshells, animal bones and fish bones. 0.1 to free conjugated linoleic acid
It is effective to make the content 10 times the amount (weight ratio).

The compound used together with the free conjugated linoleic acid is not necessarily one, and several compounds may be used in combination. That is, two to three or more substances can be appropriately used in combination depending on the type of food to be treated, the contaminating microorganism, the degree of contamination, pH, water activity, storage temperature, storage period, and the like. Thereby, a more excellent storage effect can be obtained.

Further, the food preservative of the present invention is generally used at the time of formulation, such as starch, starch decomposed products, saccharides such as lactose, etc. as excipients, and antioxidants for stabilizing the formulation. It is formulated by adding an additive component within a range that does not impair the object of the present invention.

The food preservative of the present invention may be added and mixed in any step during the process of producing processed food, but is preferably added before the heating step. In addition, the present invention includes a case where the free conjugated linoleic acid and other compounds are added to the food, respectively. The target processed foods are fish paste products, processed meat products, side dishes, noodles, confectionery,
Examples include breads, but the present invention is not particularly limited thereto, and gives particularly good results to processed foods that include a heating step during the manufacturing process.

[0026]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which should not be construed as limiting the invention thereto. In the examples, the "pepper extract", "wasabi extract", "hop extract" and "pectin hydrolyzate" used were manufactured by Asama Kasei Co., Ltd. Foods Co., Ltd.
For S-1570, "trehalose" was manufactured by Hayashibara.
"Polylysine" was manufactured by Chisso Corporation and "Calcined Calcium" was manufactured by NC Corporation. "Protamine", "licorice extract", "degraded chitosan", and "bacteriocin" were Asama Kasei ( Co., Ltd. was used.

Reference Example 1 (Preparation of Free Conjugated Linoleic Acid) An emulsified oil was prepared with a composition of 500 g of safflower oil (containing 70% of linoleic acid), 250 g of gliadin, and 1000 g of distilled water. Made)
Was added, and a decomposition reaction was performed at 40 ° C. for 24 hours.
5 whey milk whey protein (Morinaga Milk Products Co., Ltd.)
The mixture was heated at 85 ° C. for 10 minutes with stirring to obtain a paste-like reaction product. Add 3 times 95
% Ethanol, lipids were extracted and concentrated under reduced pressure. To this, 2 volumes of water was added, the pH was adjusted to 8.5 with 1N NaOH, and the fatty acid salt was extracted into the aqueous phase. p
H was readjusted to 7.0 and then lyophilized to give free conjugated linoleic acid. It contains 62 free conjugated linoleic acids.
% Was included.

EXAMPLE 1 2.5 kg of Alaska pollack frozen surimi, 75 g of salt, 50 g of mirin, 25 g of sodium glutamate, 25 g of sugar,
To the basic composition containing 175 g of potato starch and 1 kg of ice water, various preservative components shown in the left column of Table 1 were added in the proportions (% by weight) shown in Table 1, and after crushing for 30 minutes, vinylidene chloride was added. A film (folded diameter: 48 mm) was filled with about 100 g of meat paste, tied at both ends, heated in hot water of 90 ° C. for 30 minutes, and then cooled in running water for 30 minutes to obtain a kamaboko that was produced in the same manner. It was used as a specimen for the preservation test together with the kamaboko without the agent.

In the preservation test, 10 casings per casing were stored in a thermostat at 25 ° C. per test section, and the preservability was visually observed to determine the preservative effect. 0 point: no change. 0.5 points: extremely small spots appear. 1 point: 1 colony-like spot or 1 partial swelling, water separation slightly turbid. The number of days until the evaluation reached one point was determined for each of the ten test specimens, and the average was taken as the effective storage days. The results are shown in the right column of Table 1. In addition, as a result of the sensory test, the test group immediately after adding the preservative of the present invention showed little difference in taste, color, odor, etc. as compared with the control group to which the control product was added, and the quality due to the addition was poor. No adverse effects were observed.

[0030]

[Table 1]

Example 2 Various preservatives as shown in the left column of Table 2 were added to a basic composition containing 500 g of strong powder, 60 g of water and 5 g of starch, mixed well and then made into a noodle string using a small noodle making machine. , Boiled in boiling water for 4 minutes and cooled with water. After draining, it was placed in a polyethylene bag and sealed, and 10 bags per test section were stored in a thermostat at 25 ° C. to observe changes in appearance.

0 point: no change. 1 point: Discoloration, softening, net, and mold occurred in one place. The number of days until each test score of 10 bags reached one point was determined, and the average was taken as the effective storage days. The results are shown in the right column of Table 2.

[0033]

[Table 2]

Example 3 A preservative shown in the left column of Table 3 was added to the basic composition of a hamburger prepared by mixing 1000 g of minced meat, 300 g of onion, 10 g of salt, 60 g of flour, and 50 g of water, and mixed well.
It was molded into an oval mold, steamed for 25 minutes, and cooled. Then 1
Ten pieces per test section were stored at 25 ° C. and the change in appearance was observed. The results of determining the effective storage days on the same basis as in Example 2 are shown in the right column of Table 3. In addition, the test group immediately after adding the preservative of the present invention, compared with the control group, taste, color, smell,
Almost no difference was observed in the form and the like, and no adverse effect on the quality due to the addition was observed.

[0035]

[Table 3]

Example 4 8.3 g of egg yolk, 74.6 g of milk, 10.4 g of sugar, 3.4 g of flour and 3.4 g of corn starch were used as the basic composition.
The preservatives shown in the left column of Table 4 were added thereto (the values are% by weight based on the basic composition), and the mixture was heated over a low heat with sufficient stirring. After cooling this custard cream, fill in a cup, store at 25 ° C., observe the appearance and change in odor,
The number of days until the number of general viable bacteria reached 1 × 10 ⁶ cells / g or the occurrence of mold was defined as the number of effective storage days. The results are shown in the right column of Table 4. The test group immediately after the addition of the preservative of the present invention showed little difference in taste, color, odor, morphology, etc. as compared with the control group, and no adverse effect on the quality due to the addition was observed.

[0037]

[Table 4]

[0038]

As described above, the food to which the preservative of the present invention is added has a remarkably improved preservability, and is extremely effective in extending the quality maintaining period of food contaminated with microorganisms. In addition, the preservative of the present invention is the original taste of food, flavor,
It is an excellent food preservative without impairing the color tone and without any adverse effect on quality due to its addition.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 3/3562 A23L 3/3562 3/358 3/358

Claims (2)

[Claims] 1. Free conjugated linoleic acid and other organic acids or salts thereof; fatty acid esters of polyhydric alcohols; amino acids; peptides or proteins having antibacterial properties; disaccharides, sugar alcohols, sugars, sugar acids A food preservative containing at least one compound selected from the group consisting of: a polysaccharide comprising amino sugars and a partial decomposition product thereof; spices, essential oils or plant components thereof; alcohols; and calcined calcium. 2. A method for preserving food, comprising the food preservative according to claim 1.