JPS58183080A - Storing method of packaged food - Google Patents

Abstract

PURPOSE:To improve the preservability of a food safely with certainty, by immobilizing useful lactic acid bacteria antagonistic to harmful lactic acid bacteria in various gelatinous materials, and using the immobilized lactic acid bacteria present with the food. CONSTITUTION:Homolactic acid bacteria having a powerful adsorptivity for manganese are screened if necessary and immobilized in agar or gelatin. The resultant immobilized homolactic acid bacteria are then stored with a desired food in a film packaging material to suppress the multiplication of harmful lactic acid bacteria including heterolactic acid bacteria well and prevent the deterioration, e.g. deterioration in flavor or generation of gases.

Description

[Detailed Description of the Invention] The present invention provides meat products such as ham, sausage, and hamburger steak;
- In packaged foods, such as pickles such as night pickles and wild vegetable pickles, other seasoning liquids, and delicatessen products, which are packed and sealed in synthetic resin casings, bottles, cans, etc., the food may be susceptible to the growth of lactic acid bacteria. This invention relates to a method for preventing deterioration of flavor and sudden changes in appearance such as increase in turbidity, browning, and generation of gas.

Lactic acid bacteria are useful microorganisms that have been used in fermented foods such as dairy products, fermented sausages, treasured foods, and pickles since ancient times.
As mentioned above, they are also harmful microorganisms that can deteriorate the flavor of foods, cause deterioration of foods such as clouding of liquids and generation of gas, and shorten the product life.

In fact, there are many known cases of lactic acid bacteria contamination in packaged foods, but this is because lactic acid bacteria belong to microaerobic bacteria due to their microbiological oxygen requirement. This is thought to be related to the fact that packed foods and vacuum-packed foods are in an oxygen pressure environment suitable for the growth of lactic acid bacteria. If the contaminating lactic acid bacteria are heterofermenting lactic acid bacteria, they will assimilate carbohydrates and produce carbon dioxide gas as they multiply, resulting in the generation of gas from packaged foods, a sudden change that is fatal in terms of commercial value. From this point of view, there has long been a desire in the industry to suppress the growth of these harmful lactic acid bacteria using a safe food preservation method and extend the product life.

In order to suppress the growth of these harmful lactic acid bacteria, 1
Preservation methods using chemical substances, mainly synthetic preservatives, various organic acids, and alcohol, have been attempted, but the reality is that no substance has been found that can significantly inhibit the growth of lactic acid bacteria. In addition, the use of these additives may affect the flavor.

The effects of toxicity cannot be ignored either.

Furthermore, although progress has been made in improving food preservation methods using physical methods such as heating and refrigeration, the reality is that packaged food spoilage due to lactic acid bacteria occurs quite frequently.

From this point of view, the present inventors have continued to earnestly study ways to reliably suppress the growth of lactic acid bacteria using safer methods. As a result, the present inventors have developed an apricot-useful lactic acid bacterium that competes with harmful lactic acid bacteria such as heterozygous lactic acid bacteria. The present invention has been completed based on the discovery that the shelf life of foods can be safely and reliably improved by using and immobilizing them with various gel materials and coexisting with nine foods.

In particular, by immobilizing useful lactic acid bacteria, their proliferation can be controlled and limited, and an increase in turbidity of liquid foods can be prevented. The mechanisms by which lactic acid bacteria inhibit the growth of various microorganisms are known to include antagonism of nutrients, reduction of redox potential, production of acidic substances, and production of antibacterial substances. It goes without saying that growth inhibition is possible; however, the present inventors have discovered that the mechanism for this growth inhibition is the antagonism of nutritional components, particularly manganese in food components.

It is also possible to screen for more effective and useful lactic acid bacteria by utilizing this inhibition mechanism of manganese antagonism.

For the useful lactic acid bacteria used for immobilization, it is preferable to screen for homozygous lactic acid bacteria that have the strongest manganese adsorption ability as possible, but even general lactic acid bacteria can be used as long as they are homozygous lactic acid bacteria that have the ability to adsorb manganese. Not a mandatory requirement.

Any currently known method for immobilization can be applied, but from the standpoint of safety and hygiene, food materials such as agar, gelatin, carrageenan, sodium alginate, natural additives, or food materials can be used for immobilization. It goes without saying that additives are preferred. In addition, any immobilization method in combination with various packaging materials may be used, as long as the carrier embedding the live microorganisms with preserved activity has physical stability that can prevent the living microorganisms from leaving the food. It is sufficient that the material has semipermeable membrane properties that allow free passage of manganese, which is necessary for the growth of lactic acid bacteria in food ingredients.

The amount of bacteria to be immobilized can be as long as it can prevent the growth of harmful microorganisms in the packaged food, and it can be less than that if you consider the growth of the immobilized bacteria in the gel. All you have to do is fix a sufficient amount of bacteria to adsorb and remove the manganese in the food to the extent that it can suppress the growth of harmful microorganisms.2. The amount may be increased or decreased depending on the degree of retention of the activity of the useful lactic acid bacteria.

The present inventors used Pediococcus spp. as a useful lactic acid bacterium, a homozygous lactic acid bacterium isolated from Nahm, #I fermented pork produced in Thailand.
p, ) ; Abbreviation N-50 strain was used, but it is important to note that most strains of homozygous lactic acid bacteria tend to adsorb a larger amount of manganese than other general bacterial groups, although there are some differences. There is.

Therefore, the strain used for immobilization is not particularly limited to the N-50 strain, which differs depending on the culture method, but the N-50 strain adsorbs 1.0 to 1.2 μg of manganese per 100 million cells to the bacterial cells. In the following examples, N-50 bacterial cells range from 7.5 billion cells to 9 billion cells.
was used after immobilization using a 2-4% carrageenan solution 10-301.

Example 1 After heat sterilizing a seasoning liquid mainly composed of meat juice (a seasoning liquid with pork broth bouillon as the base) at 100°C for 15 minutes, seasoning liquid 1
001 and the above-mentioned immobilized N-50 as a specimen according to the present invention.
The bacterial cells were sealed and packaged in OPP polyethylene film for 20 minutes.
Stored at °C.

3.1 million cells of heterozygous lactic acid bacteria (abbreviated as TK-1 strain), which is the causative agent of gas generation and deterioration in vacuum-packed foods.
Specimens inoculated with s/ml were also prepared.

The results are shown in Table 1. In the specimen according to the present invention, no growth of the TK-1 strain was observed under storage at 20°C, but in the control, bacterial growth and gas generation were observed. In the control, 0.58 μg 7'wl nomanganese was initially present, but 9
Manganese was not detected in the specimen according to the present invention due to the inclusion of immobilized bacterial cells.

Example 2 100 g of Chinese cabbage was pickled at a ratio of 2 parts of Chinese cabbage to 1 part of 15% saline solution, 2.9% salt, and 0.9% sodium glutamate.
For the samples according to the present invention, each sample was stored at 15° C. after sealing and packaging 100 ml of seasoning liquid in which 3% of the seasoning liquid was dissolved.

The above-mentioned immobilized N-50 bacterial cells were sealed.

The TK-1 strain described in Example 1 was used at 7.2 million cells/
Samples inoculated with ml of bacteria were also prepared. .

The results are shown in Table 2. When a sample inoculated with heterolactic acid bacteria TK-1 strain was stored at 15°C, remarkable gas generation was observed in the control product after 2 days, but no gas was generated in the sample according to the present invention even after 10 days, and Proliferation of the TK-1 strain was also not observed. Regarding the sample group in which the TK-1 strain was not inoculated, the preservation properties of the samples according to the present invention were also significantly excellent.

(Leaving space below) Procedural amendment (method) Patent Application No. 67984 of 1982 2, Name of the invention Method for preserving packaged foods 3, Relationship with the case of the person making the amendment Patent applicant address Kisshoin Nishi, Minami-ku, Kyoto City, 601 Nosho Monguchicho 14 Name (415) Nippon Shinyaku Co., Ltd. President Hiroshi Morishita 4, Agent Residence 14 Nishinoshomon Rocho, Kisshoin, Minami-ku, Kyoto 601 August 31, 1980 (Shipping date) 6 , Subject of amendment 7, Engraving of the detailed statement of the contents of the amendment (no changes to the contents)

Claims (1)

[Claims] A method for preserving packaged foods characterized by using immobilized lactic acid bacteria to inhibit the growth of harmful lactic acid bacteria.