JPS6231901B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a lysozyme preparation for food addition that is coated so that lysozyme does not elute at room temperature but elutes when heated when added during food production, and a method for producing the same. Lysozyme was discovered in 1922 by Fleming, who discovered penicillin, as an enzyme that causes bacteriolysis in human nasal secretions. Subsequent research has shown that lysozyme is widely distributed in body fluids and tissues of animals and humans. This is thought to be because it is involved in preventing infections from the outside world, immune reactions, allergic reactions, etc. Lysozyme is currently widely used as a medicine, but its bacteriolytic action, which acts on bacterial cell walls and enzymatically dissolves or destroys them, is a powerful bacteriostatic agent, although it only acts on a limited number of bacterial cell walls. It is also widely used as a non-toxic natural food preservative. Among lysozymes, egg white lysozyme is one that can be obtained industrially in relatively large amounts, and is currently widely used. This egg white lysozyme is produced by Micrococus lysodeikticus.
B.Megatherium B.Subtilis
It is effective against Sarcinalutea hiochi bacteria, and is used as a preservative in foods such as kamaboko, chikuwa, sausages, fish meat paste products, boiled noodles, mochi, tofu, custard cream, and flower paste. Lysozyme acts in the PH range of PH3.5 to 7.0, which is the PH range of normal foods, and is more stable against heat than normal enzymes.For example, egg white lysozyme is stable in aqueous solutions with a PH of 3.0 to 6.5. (PH
4.5, withstands heating at 100℃ for 3 minutes). Therefore, it is possible to sufficiently withstand even if it is added during the production of ordinary foods and undergoes a heating process. However, when added to actual foods, the preservative effect is often unexpectedly low. The reason is that lysozyme is easily adsorbed to starch granules. For example, after adding 100 ppm of egg white lysozyme to water containing 10% raw starch and stirring, the activity of lysozyme in the supernatant liquid was measured to be 5-10%.
It has decreased drastically. The remaining 90 to 95% remains adsorbed to starch granules, and in this adsorbed state, lysozyme no longer has a bacteriolytic effect on bacteria. However, when the above starch solution is heated in advance to form a paste-like aqueous solution of α-starch and 100 ppm of egg white lysozyme is added to this, about 90 to 95% of the activity remains.
Adsorption is very low. Starch is widely used in foods, and naturally, when lysozyme is added, the aforementioned adsorption phenomenon occurs, leading to a decrease in its effectiveness. When using lysozyme as a food preservative,
Another problem is that even if lysozyme is in powder form, if it is mixed with other food additives, the efficacy of lysozyme may be lost. Although lysozyme has relatively good stability against heat, it is still a type of complex enzyme, and depending on the ingredients used in the mixture, it may become deactivated and can no longer be used as a food preservative. In many cases, they lose their effectiveness and cannot be put to practical use. For example, when lysozyme is mixed with organic acids that are widely used in foods, such as ascorbic acid, citric acid, malic acid, fumaric acid, sorbic acid, and glucono delta-lactone, both are in powder form. However, if stored for a while, lysozyme gradually deactivates.In addition to organic acids, mixtures with alkaline substances such as phosphates, polymerized phosphates, and carbonates can also deactivate lysozyme. cause Therefore, the substances that can be combined with lysozyme are
Only a limited number of substances with a pH close to neutrality have been used, and until now only glycine and carbohydrates have been used. Many food additives are used to improve the quality or shelf life of food, but in order to save time and effort in measuring and transporting food, some of the additives necessary for certain food production are pre-mixed mixtures. However, lysozyme is extremely inconvenient due to limitations when preparing a mixture. In addition, the amount of lysozyme added to food is
10ppm, which is a very small amount, making it inconvenient to handle, and from that point of view, it is necessary to dilute it, and a mixture with other substances is required for the purpose of dilution, and it is difficult to mix freely with other substances. There has been a strong demand for a lysozyme preparation that can be produced and not deactivated. In order to solve the above problems, the inventors of the present invention have conducted extensive research over a long period of time, and as a result, have arrived at the present invention. In other words, by coating lysozyme crystal powder and/or powder containing lysozyme as a component with edible oil and fat and/or edible wax with a melting point of 40°C or higher, it is possible to prevent lysozyme from eluting into food at room temperature. In the heating process, the film is destroyed and at the same time lysozyme is eluted, and at the same time, the starch in the food becomes a paste (alpha-ization) and adsorption can prevent a significant decrease in the effectiveness of lysozyme. This is what I discovered. Lysozyme adsorbed to starch granules is heated to release starch.
It is thought that if the starch is oxidized, it will be eluted from the starch and dispersed uniformly throughout the food, but this is not the case. In general, starch in food undergoes alpha-ization when heated, but unless it is a liquid food that is stirred uniformly after heating,
The original starch granules exist in a swollen state and do not become sticky and spread throughout the food. In addition, lysozyme itself is a type of protein and a high-molecular substance, so once it is adsorbed to starch granules, even if the starch is alpha-alpha-formed, it is difficult for low-molecular substances to elute from the starch granules. It is not as easy as in the case of Therefore, in foods where α-starch remains in a swollen state even after the heating process, adsorption of lysozyme to starch must be prevented as much as possible. However, since lysozyme is highly soluble in water and the amount added is minute, only a few tens of ppm, it is impossible to prevent lysozyme from adsorbing to starch using normal methods, and this is possible for the first time with the present invention. It is something that Furthermore, since the surface of the coated lysozyme of the present invention is coated, it does not come into direct contact with other substances even if it is made into a mixture. Lysozyme is not deactivated even if the mixture is stored. Therefore, the present invention solves all the drawbacks of the prior art described above, and is an extremely valuable invention. Therefore, an object of the present invention is to provide a novel coated lysozyme preparation for food additives that can be applied as a preservative to all foods and has excellent efficacy, and a method for producing the same. A further object of the present invention is to provide a novel coated lysozyme preparation for food additives that can be applied as a preservative to starch-containing foods and has excellent efficacy, and a method for producing the same. A further object of the present invention is to provide a novel food additive coated preparation in which the efficacy of lysozyme is not impaired when mixed with other food additives, and a method for producing the same. Examples of edible fats and oils used in the present invention include animal and vegetable fats and fats such as beef tallow, lard, fish oil, chicken oil, whale oil, palm oil, soybean oil, cottonseed oil, and rapeseed oil, and their hydrogenated oils, monoglycerides, acetyl monoglycerides, sucrose fatty acid ester,
Examples include surfactants for food additives such as sorbitan fatty acid ester (Span) and lecithin. Examples of edible waxes include beeswax, spermaceti wax, wood wax, and carnauba wax. These edible oils and fats and edible waxes may be used alone or in combination of two or more if necessary.
Of course I don't mind. When mixed, it is sufficient that the mixture has a melting point of 40°C or higher (preferably in the range of 45 to 70°C), and it is not necessary that each of them individually has a melting point of 40°C or higher. If the melting point of the coating is below 40°C, the coating may fuse with each other during the summer and become solidified, making it impossible for each coated particle to exist independently and making it no longer usable. I can't.
Note that the melting point of the coating and the α-ization temperature of starch do not necessarily have to match. In foods that are heated rapidly during the heating process, the coating will be destroyed during the heating process and the lysozyme inside will elute. Due to the sudden rise in temperature due to
Since the starch is alpha-ized, lysozyme is not significantly adsorbed. In the present invention, lysozyme refers to a concept that includes not only lysozyme but also lysozyme salts such as lysozyme chloride. Although lysozyme is mainly produced from egg white, the present invention is also possible with lysozyme produced by any other method, such as lysozyme produced from certain bacteria or molds, and the origin of lysozyme does not matter. The lysozyme used in the present invention may be a purified lysozyme crystal powder or a powder containing lysozyme as a component. Of course, crude lysozyme powder can also be used in the lysozyme extraction process. Of course, mixtures of these lysozyme powders can be used. The particle size of the lysozyme powder is preferably 80% or more of 150μ or less, preferably 100μ or less. Ratio of lysozyme (lysozyme crystal powder and/or powder containing lysozyme as an ingredient) and coating ingredient (edible fat and/or fat and/or edible wax) in coated lysozyme preparations and foods containing coated lysozyme as an active ingredient. is lysozyme/
The ratio of the coating components is from 1/99 to 70/30, preferably from 10/90 to 60/40. The coated lysozyme preparation preferably has a particle size distribution in which 80% or more of the particles are 400μ or less, preferably 80% or more of the particles are in the range of 300μ to 20μ. Next, the method for manufacturing the coated lysozyme preparation will be described. First, the edible oil and fat that forms the coating, the edible wax,
Or heat the mixture above the melting point to make it liquid. The lysozyme powder, which has been passed through a sieve to remove any lumps, is added to this and stirred to form a uniform dispersion. This dispersion is sprayed into a room at a temperature below the melting point of the coating components using a sprayer and cooled to obtain coated particles. Examples of the spray machine include a rotating disc type spray machine, a single-fluid nozzle type spray machine that sprays at high pressure,
A two-fluid nozzle type sprayer that sprays with gas can be used, but a rotating disk type sprayer is suitable when spraying a highly viscous dispersion. Lysozyme is one of the heat-resistant enzymes, and in the form of a dry powder or crystalline powder, it is even more heat-resistant, and to the extent that it is heated during coating in edible oil or edible wax. , enzyme inactivation is not a problem at all. The coated lysozyme preparation thus obtained can be used in foods such as fish and meat paste products such as kamaboko, chikuwa, hanpen, fish sausage, wiener sausage, and hams, boiled noodles, fried noodles, flower paste, and custard cream. (added to and mixed with the food), the preservative effect can be significantly enhanced compared to uncoated lysozyme. In addition, if the raw materials, auxiliary raw materials, or additives used in the production of these foods are in powder form, they can be mixed freely with the coated lysozyme preparation, and the stability of the mixture is good. , which is extremely convenient for food production. It has been impossible to mix conventional uncoated lysozyme mixtures with acidic or alkaline substances because this would lead to the lysozyme's activity. EXAMPLES Next, the present invention will be described in more detail with reference to Examples, but it goes without saying that the present invention is not limited to these examples. Example 1 9.5 kg of hardened beef tallow oil (melting point: approx. 59°C) is heated to 70°C to liquefy it, and 0.5 kg of egg white lysozyme crystal powder (average particle size: approx. 80μ) is added to this and stirred to form a uniform dispersion. . This dispersion is maintained at a temperature of about 70°C and sprayed into a room at about 32°C using a rotating disc sprayer to obtain a coated lysozyme preparation in which 80% or more of the particles have a particle size of 300μ to 50μ. Example 2 Heat and melt 6 kg of hydrogenated palm oil (melting point: approx. 60°C), add 4 kg of egg white lysozyme crude crystal powder (lysozyme purity 40%, average particle size approx. 100 μ), and stir with a homomixer to homogenize. Make a dispersion liquid. This is treated in the same manner as in Example 1 while maintaining it at about 75°C to obtain a coated lysozyme preparation. Example 3 Hydrogenated pork fat oil (melting point: approx. 55℃) 9Kg, beeswax (melting point: approx. 45℃) 0.8Kg, soybean lecithin (purity: approx. 60%,
Mix 0.1 kg (liquid at room temperature) and heat to melt. Add this to egg white lysozyme crystal powder (average particle size approximately 60μ)
Add 0.1 kg and stir to make a uniform dispersion. While maintaining the temperature at about 70°C, spray it into a room at about 35°C using a two-fluid nozzle sprayer using compressed air to obtain a coated lysozyme preparation. More than 80% of the particles of this coated lysozyme preparation fall within the range of 400μ to 30μ. A product containing 0.5 part of ascorbic acid in 1 part of this preparation was stable even in a 6-month abuse test at 30°C. Example 4 Hydrogenated rapeseed oil (melting point approximately 69℃) 8Kg and span 60
(Melting point: approx. 50℃) Mix 1 kg and heat to melt.
Add this to egg white lysozyme crystal powder (average particle size approximately 80
μ) Add 1 kg and stir to make a uniform dispersion. This is treated in the same manner as in Example 1 while maintaining it at about 80°C to obtain a coated lysozyme preparation. Example 5 7.3 kg of hardened beef tallow oil (melting point: about 60°C), 0.5 kg of carnauba wax (melting point: about 70°C), and 0.2 kg of sucrose fatty acid ester (HLB5, softened at about 50°C) are mixed and heated to melt. After adding 2 kg of egg white lysozyme crystal powder (average particle size of about 80μ) and stirring to make a uniform dispersion, the dispersion was treated in the same manner as in Example 1 while maintaining the dispersion at about 75°C to obtain a coated lysozyme preparation. obtain. Example 6 7 kg of monoglyceride (melting point approximately 50°C) was heated and melted, 3 kg of egg white lysozyme crystal powder (average particle size approximately 80μ) was added thereto, stirred to form a uniform dispersion, and maintained at approximately 80°C. However, the same treatment as in Example 1 is carried out to obtain a coated lysozyme preparation. Example 7 7 kg of hardened beef tallow oil (melting point: approximately 60°C) and 0.5 kg of beeswax (melting point: approximately 45°C) were mixed and melted by heating. Add this to egg white lysozyme crystal powder (average particle size approximately 80μ)
Add 2.5Kg and stir to make a uniform dispersion. This is treated in the same manner as in Example 1 while maintaining it at about 70°C to obtain a coated lysozyme preparation. Example 8 3.9 kg of hardened beef tallow oil (melting point: approximately 60°C) and 0.1 kg of soybean lecithin (approx. 60% purity, liquid at room temperature) were mixed,
Melt by heating. Add 6 kg of egg white lysozyme crystal powder (average particle size approximately 80 μm) to this and stir thoroughly with a homomixer to create a uniform dispersion. This is treated in the same manner as in Example 1 to obtain a coated lysozyme preparation. Example 9 Using the coated lysozyme obtained in Example 1,
Prepare a mixture consisting of 10 parts by weight of coated lysozyme, 10 parts by weight of ascorbic acid, and 80 parts by weight of lactose.
On the other hand, a mixture consisting of 1 part by weight of uncoated lysozyme, 10 parts by weight of ascorbic acid, and 89 parts by weight of lactose was prepared, each mixture was packed in a polyethylene bag, sealed, and stored at 30°C. , the residual activity of lysozyme was measured for one year. The results are shown in Figure 1. As is clear from FIG. 1, the stability of the mixture containing coated lysozyme is good. Next, test examples will be presented to specifically explain the effects of the present invention in detail. Test example 1 (Kamaboko) Add 65g of salt to 8kg of frozen surimi for kamaboko and add 30g of salt.
It took about a minute. Add to this 4 g of the coated lysozyme preparation (lysozyme content 25%) obtained in Example 7.
(1g as lysozyme), 300g of starch, 50g of gluconodelta-lactone, and 600ml of water were added.
The fish cakes were shelled for about 10 minutes, then plated and steamed to produce kamaboko. In addition, using the same frozen surimi for kamaboko as above, there were test plots in which uncoated lysozyme was added instead of coated lysozyme at the same raw material blending ratio (the amount of lysozyme added was the same), and in which no lysozyme was added at all. An additive-free test plot was created and the preservation effects were compared. In the storage test, the samples were stored at 30°C and the growth of mold and mold was observed. The results of the storage test are shown in Table 1. As is clear from Table 1, the coated lysozyme formulation addition area is significantly superior to the lysozyme addition area.

[Table] Test example 2 (wiener sausage) Pork 1.4 as the main ingredient of wiener sausage
Kg, mutton 1Kg, swordfish 0.3Kg, pork fat 0.3Kg and ice
Using 0.7Kg, add 3% starch, 0.3% sugar, 0.2% monosodium glutamate, 0.4% onion powder, and 0.1 koshiyo to the main raw material 3.7Kg as auxiliary raw materials.
%, nutmeg 0.1%, cinnamon 0.1%, coriander 0.1% and glucono delta lactone 0.5% as a PH regulator, and further added 0.05% (0.01% as lysozyme) of the coated lysozyme preparation of Example 5 (lysozyme content 20%). Mixed for 10 minutes with a silent cutter. Next, fill the sheep intestine with this,
After drying at 75°C for 40 minutes, it was heated in boiling water at 80°C for 20 minutes, and then left to cool to produce sausages. The same method was used to add uncoated lysozyme instead of the coated lysozyme preparation (the amount of lysozyme added was the same as when adding the coated lysozyme preparation above), and to which lysozyme was not added at all (non-additive group). ) and compared the preservation effect. The storage test was carried out by taking 20 Wiener sausages, placing two of each into a sterilized shear tray, storing them at 25°C, and checking for deterioration. The results are shown in Table 2. As is clear from Table 2, the coated lysozyme formulation added area is clearly superior to the lysozyme added area.

[Table] Shows the number, and the numerator shows the number of changes.
Test Example 3 (Boiled noodles) 2 kg of commercially available wheat flour for boiled noodles (moisture 13.8%) was coated with the coated lysozyme preparation of Example 5 (lysozyme 20%).
Contains) 0.025%, then 32% water and salt
After adding 2.5% and kneading at low speed for 15 minutes, a thick noodle band of approximately 10 mm in thickness was formed using two low speed rolls. Next, this was left to mature at 25°C for 20 minutes. This noodle strip was passed through a rolling mill to a thickness of about 2 mm, and then cut out with a cutting roll (#12) to form noodle wires. Divide this raw noodles into 200g portions and heat at 93℃.
was heated in boiling water for 10 minutes. After draining, it was vacuum packed and further heated at 95°C for 30 minutes to sterilize it. This product was stored at 30°C and a storage test was conducted. Under the same conditions, preparations in which uncoated lysozyme was added in the same amount as lysozyme instead of the coated lysozyme preparation, and preparations in which no lysozyme was added at all (no-addition group) were prepared and their storage properties were compared. The results of the storage test are shown in Table 3. As is clear from Table 3, the coated lysozyme preparation group is significantly superior to the lysozyme-added group.

【table】 [Brief explanation of the drawing]

FIG. 1 is a graph showing the residual rate of lysozyme over time in a mixture containing a coated lysozyme preparation and a mixture containing uncoated lysozyme in one example of the present invention.

Claims (1)

[Scope of Claims] 1. A coated lysozyme preparation for food additives in the form of a powder, in which a lysozyme crystal powder and/or a powder containing lysozyme as an ingredient is coated with an edible oil or fat and/or an edible wax having a melting point of 40°C or higher. 2 Heat edible oil and fat and/or edible wax with a melting point of 40°C or higher to make it into a liquid, mix it with lysozyme crystal powder and/or powder containing lysozyme as an ingredient, and stir to form a dispersion. A method for producing a coated lysozyme preparation for food additive use, which comprises spraying and cooling the edible fat and/or wax in a room at a temperature below the melting point to form a powder. 3 Lysozyme crystal powder and/or ingredients contain lysozyme such that the ratio of the powder containing lysozyme to the edible fat and/or fat and/or edible wax is 1/99 to 70/30. A food preservative and preservative containing powder coated lysozyme as an active ingredient, which is a powder coated with an edible oil or fat and/or an edible wax with a melting point of 40°C or higher. 4. Foods characterized by adding and mixing powdered coated lysozyme, which is obtained by coating lysozyme crystal powder and/or powder containing lysozyme as an ingredient with edible fat and/or fat with a melting point of 40°C or higher and/or edible wax. Preservation and preservation methods.