JPS6037965A - Food preservative - Google Patents

Abstract

PURPOSE:To obtain a general-purpose food preservative having bacteriostatic activity against various bacteria possible to contaminate a food, by using lysozyme, a lower fatty acid monoglyceride and other compound as active components. CONSTITUTION:A lysozyme such as albumen lysozyme, etc. and the monoglyceride of a lower fatty acid such as caproic acid, caprylic acid, etc. are used as the active component of the agent, and the food is further compounded with phytic acid and/or sodium acetate.

Description

[Detailed description of the invention] The tail of this book is about a new food preservative.

Conventionally, in order to preserve each extracted food for the maximum period of time, food preservatives have been developed that have a bacteriostatic effect on various bacteria such as Escherichia coli and lactic acid bacteria that are present in the food, that is, they have the effect of stopping the growth of these bacteria. are provided and used in various ways. For example, ethanol, organic acids or their salts, lower fatty acid monoglycerides, lysozyme, etc. are used alone or in combination, but each has advantages and disadvantages. Nothing has been found that is fully satisfactory.

For example, lysozyme, which is a type of enzyme and is easily available as egg white lysozyme, has a bacteriostatic effect, but only a limited number of bacteria can be bacteriostatic, and its bacteriostatic effect is weak, so it cannot be used alone for general purpose. It is not a food-grade retention agent. Therefore, a method for preserving and improving foods and drinks using egg white lysozyme in combination with I-lysine, cystine, cysteine, caprylic acid monoglyceride, etc.
5), a method of increasing the preservability of foods by using egg white lysozyme in combination with phytic acid and glucono delta-lactone (% 1995-19950), and in addition to these, other methods have been proposed. A food preservative containing a combination of compounds such as acetic acid, sodium acetate, phytic acid, and alcohol (Japanese Patent Application Laid-open No. 56413
No. 285) have also been proposed.

Just like in the world, various types of hJhk bacteria are attached to food and are multiplying. The #1 bacteria that proliferate differs depending on the type of food, manufacturing conditions, storage conditions, etc. Food preservatives such as those mentioned above each have a bacteriostatic effect against specific bacteria, but these are limited and have no effect on all bacteria that may adhere to or colonize food.・No effect is shown. For example, in the above-mentioned Japanese Patent Application Laid-open No. 48-88225, large intestine]! It is only stated that it is effective against i, cocci, general bacteria, etc., and JP-A-19950 also states that it is bacteriostatic against all kinds of bacteria that may attach to food. It has not been shown to have any effect.

Thus, an object of the present invention is to provide a food preservative that exhibits a bacteriostatic effect on various types of white matter that may adhere to foods.

In order to achieve this objective, the inventors of the present invention have conducted various studies and experiments, including changing the combination of many food preservatives. If the two are combined (1), these three or four substances will exhibit a synergistic effect, resulting in a versatile food product that has a calming effect on various bacteria that may attach to food. It was discovered that it could provide a preservative.

Thus, the present invention provides, firstly, a food preservative containing lysozyme, lower fatty acid monoglyceride P, and phytin M'x as active ingredients, and secondly, a food preservative containing lysozyme, lower fatty acid monoglyceride, and sodium acetate as active ingredients. ,
Thirdly, the present invention provides a food preservative containing lysozyme, lower fatty acid monopricerite, phytic acid, and sodium acetate as active ingredients. In this specification, the above three types of food preservatives will be referred to as preservatives 1.2.3 in the following categories.

The present invention will be explained below.

First, regarding each compound used as an active ingredient in the present invention, lysozyme is an enzyme obtained by extraction from egg white, fig milk, etc. by a conventional method, and not only isoelectric point lysozyme but also lysozyme salts such as lysozyme chloride. Also included. Normally, egg white-derived glysozyme is used, such as powdered lysozyme, which is obtained by extracting the glysozyme from the egg white and pulverizing the outer crystalline egg white lysozyme that is found by crystallization.

Next, lower fatty acid monoglyceride P in the present invention is a monoester of a lower fatty acid having 4 to 12 carbon atoms and glycerin.Among these, monoglyceride of casillonic acid, caprylic acid, and capric acid (each having 6.8 to 10 carbon atoms) is preferred. It is desirable to use lower fatty acid monoglycerai P with a purity of 80% or more obtained by molecular distillation or the like, but one with a purity of about 50% can also be used. From the viewpoint of flavor, high purity is preferable. Depending on the type, it is liquid, crystalline, waxy, etc. at room temperature, and if waxy, it is heated and melted before use.

Next, phytic acid is a compound called hexaphosphoric acid ester of Inosit, which is obtained by extracting phytin, which is widely present as a calcium magnesium double salt in plants such as plant seeds, by a conventional method and treating it with acid. It exists as a yellowish viscous liquid at room temperature, but it is usually used as a powder with a purity of about 30% by adding excipients and drying it.

Sodium acetate is used in the form of crystals obtained by neutralizing acetic acid with sodium hydroxide.

The food preservative of the present invention, which contains all of these compounds as active ingredients, is usually made into powder or granules by adding an excipient such as dextrin to prevent moisture absorption and denaturation during storage and to make it easier to dissolve in food. It is used as

Regarding the blending ratio of each of these active ingredients and the excipients that can be added to them, there is an optimal blending ratio in order to exert a bacteriostatic effect against all bacteria that may attach to food when used in food. The ratio of active ingredients in Agent 1.2.3 is as follows. However, the purity of the lysozyme used is 80%, the purity of lower fatty acid monoglyceride is 80%, the purity of phytic acid is 30%, and the purity of sodium acetate is 100%.

Preservative 1 contains 5 to 10% lysozyme, 24 to 35 percent of A grade fatty acid monoglyceride, and 55 to 10 percent of phytic acid.
71%, and in preservative 2, 1-nozotyme 1-
2%, lower fatty acid monoglyceride)' 5-15%, and sodium acetate 83-94%. In the preservation ratio IJ3, there are 1 to 2 parts of harizozyme, 4 to 7 parts of I-class unilateral acid monoglyceride, 2s to 16 parts of phytin, and 75 to 87 parts of sodium acetate.

The actually provided lower fatty acid monoglycenide with a purity of 80%, phytic acid with a purity of 30%, lysozyme with a purity of 100% from rice, sodium acetate, and Nosugi is made into powder or granules with an excipient (dextrin). The preferable self-harm and harmful effects of each preservative in this case are as follows.

Preservative 1 Lysozyme 0.5-2 lower fatty acid monoglyceride 3-5 Typhytic acid 5
-6 Excipients 91.5-83 Preservatives 2 Lysozyme 0.5-2 Lower fatty acid monoglyceride 3-5% Sodium acetate 40 -60% Excipients 56.5-33 efb Preservatives 3 Lysozyme 0. 5-2% lower fatty acid monoglyceride 3-5 phytic acid 5
-10 Sodium thiacetate 40-60 Excipients 51.5-23 As mentioned above, lower fatty acid monoglycerai P is used in the food preservative of the present invention, and this substance is essential for bacteriostasis. On the other hand, since it has a characteristic odor and is used in large quantities, it can harm the flavor of food. In this case, as mentioned above, it is preferable to keep it to 5 inches or less.

An example of a method for manufacturing the preservative according to the present invention by forming powder or granules from the ingredients in the above-mentioned proportions is as follows: lysozyme such as egg white lysozyme, lower fatty acid monoglyceride P such as capric acid monoglyceride, and dextrin. The following excipients are thoroughly mixed, the mixture is poured into twice the amount of warm water heated to 60° C., stirred and mixed, and the mixture is spray-dried to form a powder.

Thereafter, a required amount of phytic acid or sodium acetate, or phytic acid and sodium acetate, is added and mixed to obtain a food preservative according to the present invention.

According to the food preservative according to the present invention, there are 3 to 44 types as described above! By using the active ingredients of A, a synergistic bacteriostatic effect is produced, and the effect of bacteriostasis on most of the S bacteria that may exist in foods is exhibited. This is an effect that has not been seen in conventionally known preservatives of this type, and is truly remarkable. In addition, the food preservative of the present invention does not lose its lysozyme activity even when heated and remains effective.

The food preservative according to the present invention can be widely used in various foods. For example, it can be effectively used in various foods and beverages such as cream, cake, pastry, kamapoko, sausage, yogurt, and juice, but it is especially useful as a preservative for foods that require heating, such as kamapoko, sauce, etc. It is valid.

The present invention will be further explained with reference to test examples below. Note that specification I11. including this example. In the above, "chi" or "part" means "weight part" or "part by weight".

Test Example 1 Five preservative samples (A-E) were prepared as follows. Samples C to E correspond to the above preservatives 1 to 3 according to the present invention, and are designated as Kechist 1 to 3.

For comparison, sample A (control 1) with no preservative added was used.
), and a sample containing only two of the substances used as active ingredients in the present invention is designated as Sample B (Control 2).

Preservative Sample A, Control 1 Preservative-free B, Control 2 2 parts of egg white lysozyme, 3 parts of capric acid monoglyceride, 93 parts of dextrin C, Test 1 1 part of egg white lysozyme, capric acid monoglyceride, 5 parts of phytic acid, 91 parts of dextrin Test 2: 1 part of egg white lysozyme, 3 parts of capric acid monoglyceride, sodium acetate, 46 parts of dextrin E, Test 3: 1 part of egg white lysozyme, 3 parts of capric acid monoglyceride, 1 part of phytin powder, 1 part of sodium acetate, dextrin 3
6 parts The capric acid monoglyceride used here has a purity of 8
The purity of phytic acid was 30%, and the purity of egg white lysozyme and sodium acetate was 100%.

The above preservative samples A to E were tested for bacteriostatic activity against typical bacteria using the following test method.

Test method: First, a liquid medium was prepared using the following ingredients.

Beef extract 5 g Pezoto 7 10 g Glucose 5 g Mail 5 g To this was added 10,100 Of water to adjust the pH to 6.8, which was dispensed into large test tubes in 20 ml portions and then heated to 121° C. for 15 minutes to sterilize.

To the medium prepared in this manner, preservative samples having the above-mentioned components were added in an amount of 1% of the seven mediums, and five types of culture medium corresponding to preservative samples A to E were prepared as well as those without additives.

On the other hand, the following bacterial strains were used to create a bacterial strain.

a, E, coli (colon box) b, L, plantarum (lactic acid bacteria) c, B, c
ereus (Bacillus cereus) d, Sta, aureu
g (Staphylococcus aureus) e, Sac, cerevis
iae (lap mother) Take about 1 platinum loopful of each of these bacterial strains and add it to 9 ml of physiological saline and stir to obtain a bacterial solution.

5f made as above! r+ preservative sample A
0.4 ml of each of the five bacterial solutions described above was added to five test tubes each containing the five types of culture medium supplemented with -E, and one tube without any bacterial solution was prepared.

These were stored in an incubator at a temperature of 0.degree. C., and the number of bacteria was measured after U hours. The number of bacteria was measured after culturing at 35° C. for a certain period of time using SPC medium.

The results of measuring the number of bacteria are shown in the graphs shown in Figures 1 to 5 of the drawings. Figures 1 to 5 show, in order, changes in the numbers of Escherichia coli, lactic acid bacteria, P. cereus, Staphylococcus aureus, and yeast.

As is clear from this graph, in the case of preservative sample B consisting of two active ingredients, lysozyme and lower fatty acid monoglyceride, as in the case of preservative sample A, i.e., with the addition of preservative, the growth of bacteria after u hours. The number of bacteria also increased and did not show any bacteriostatic effect on each surface, but on the other hand, when preservative samples C-E corresponding to preservatives 1 to 3 of the present invention were added, U time Afterwards, the number of m decreased slightly, and it is clear that all of them exhibited a remarkable bacteriostatic effect against the six bacteria. In particular, in the case of preservative sample E, which has four types of active ingredients: lysozyme, lower fatty acid monoglyceride, phytic acid, and sodium acetate, it showed an equally remarkable bacteriostatic effect against six bacteria, indicating that each of these active ingredients exerts a synergistic effect. It is found that

Thus, it is clear that all of the food preservatives according to the present invention, Preservatives 1 to 3, have an excellent bacteriostatic effect against various bacterial inoculations that may adhere to foods.

Test Example 2 Deer start cream was experimentally produced using the following raw materials in a conventional manner.

Milk 250g Sugar 75g Flour 10g Cornstarch 9g Egg yolk 25g Total 369g For trial production 9 To this paste-like raw material mixture, preservative samples A-E used in Test Example 1 were added in an amount of 1% of the amount of the mixture. The mixture was heated at 85° C. for 5 minutes and then cooled to prepare five types of Castor 1 cream samples.

These samples were stored at a temperature of 15° C. for 4 to 8 days, and the number of bacteria, pH, and appearance were checked every day to determine the full effect of the fJ'p bacteria. The results are shown in the table below.

As is clear from this table, in the case of no preservatives, 4
On the 6th day, a putrid odor was generated and the number of bacteria reached 108, and in the case of the preservative sample (n) containing two active ingredients, a putrid odor was generated on the 6th day, and the number of bacteria reached +Tl1I. In contrast, in the case of preservative samples C-E, which correspond to preservatives 1 to 3 of the present invention, there was no change in appearance after 8 days of storage, and the number of bacteria was still excellent in the range of 10 to 10. It had a calming effect.

Thus, this Test Example 2, as well as the previous Test Example 1, and Preservatives 1-3 according to the present invention are all general-purpose food preservatives that have excellent bacteriostatic effects against 6 bacteria when used in foods. The entire agency is doing this.

Moreover, in the present invention, food preservatives 1 to 3 containing three to four kinds of substances as active ingredients exhibit a remarkable bacteriostatic effect compared to preservatives containing two of them as active ingredients. It is clear that a synergistic bacteriostatic effect can be achieved by these three or four types of substances.

Thus, the present invention provides a truly excellent food preservative.

[Brief explanation of the drawing]

Figures 1 to 5 show each preservative sample (A-
It is a graph showing the bacteriostatic seedlings against the six bacteria of E), and shows the case where the inoculations are Escherichia coli, lactic acid bacteria, Bacillus cereus, Staphylococcus aureus, and yeast. Applicant's agent Kiyoshi Inomata 1 Figure 2

Claims (1)

[Claims] 1. A food preservative containing lysozyme, lower fatty acid monoglyceride, and phytic acid as active ingredients. 2. A food preservative containing lysozyme, lower fatty acid monoglyceride, and sodium acetate as active ingredients. 3. A food preservative containing lysozyme, lower fatty acid monoglyceride, phytic acid, and sodium acetate as active ingredients.