JPS63112971A - Food quality sustaining agent - Google Patents

Abstract

PURPOSE:To obtain a food quality sustaining agent, capable of exhibiting remarkable antimicrobial action by addition of a small amount and having high safety without adversely affecting taste or flavor of a food, by using protamine and epsilon-polylysine as active ingredients. CONSTITUTION:epsilon-Polylysine obtained by cultivating a microorganism, belonging to the genus Streptomyces and capable of producing polylysine, e.g. Streptomyces alublus subsp. lysinopolymerus No.346-D strain (FERM-P No.3834) and protamine as active ingredients are used in an amounts of about 0.2-20pts. wt. protamine based on 1pt.wt. epsilon-polylysine and added to a food so as to provide about 0.001-0.05wt% amount of the added epsilon-polylysine.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a food quality preserving agent. More specifically, the present invention relates to a food quality preservation agent that combines specific antimicrobial substances characterized by natural products.

(Prior art and its problems) In recent years, with the development of distribution systems, various processed foods have come to be demanded. However, in order to extend the shelf life of the processed food, K is a synthetic preservative that is permitted to be used, such as sorbic acid, benzoic acid, propionic acid, etc.; However, its use in many types of processed foods is not permitted. In addition, general consumers
Among so-called food additives, synthetic preservatives do not have a good impression. For this reason, there is a strong demand for the development of food quality preserving agents based on natural products.

In general, the properties required of food quality preservatives, although varying in degree, are: ■ antimicrobial activity against a wide range of microorganisms; ■ low toxicity; ■ taste of the target food;
■Does not have a negative effect on aroma, color, physical properties, etc.; ■Does not significantly increase the cost of the target food;
It must meet the following conditions.

It has been often reported that among natural products there are substances that have some kind of antimicrobial activity, although it is weak.

However, when used alone as a food quality preservation agent, there are almost no substances that fully satisfy the above conditions. For example, ε-polylysine is a substance produced by fermentation and has low toxicity.Although its antimicrobial effect is strong against certain types of bacteria, its antibacterial spectrum is narrow, and it is effective against various types of bacteria. It is still not sufficient as a quality preservation agent for processed foods where spoilage occurs. In addition, e-polylysine has a unique flavor and is extremely expensive, so adding a large amount to ensure sufficient preservability will affect the flavor of the processed food and increase costs. I don't like it that much.

The present inventors have discovered that mainly natural products have strong antimicrobial effects.
We conducted extensive research in order to obtain a food quality preservation agent with low toxicity. As a result, by combining ε-polylysine and protamine, which alone exhibits only a weak antimicrobial effect,
It was discovered that a food quality preservation agent having a significantly stronger antimicrobial effect can be obtained when each is used alone, and the present invention was completed based on this knowledge.

As is clear from the above description, the object of the present invention is to use a food quality preservative that satisfies the above-mentioned requirements for a food quality preservative, that is, a natural product that has a strong antimicrobial effect and low toxicity. The purpose of the present invention is to provide a food quality preserving agent.

(Means for solving problems) The present invention has the following constituent requirements.

(1) A food quality preservation agent characterized by a combination of protamine and ε-polylysine.

(2) The food quality preservation agent according to item 1 above, in which ε-polylysine is obtained by culturing polylysine-producing bacteria belonging to the genus Streptomyces and separating and collecting ε-polylysine from the resulting culture.

The ε-polylysine used in the present invention is produced by Streptomyces alplus, a polylysine-producing bacterium.
myces coma albulus) or Streptomyces noursei (Streptomyces noursei)
ursei) is a substance with antimicrobial activity produced by e-
It is polylysine. (Fermentation and Industry Volume 43, October issue,
(pp. 902-909 (1985)) Such ε-bo IJ IJ syn is disclosed in, for example, the Japanese Patent Publication No. 59-2
It can be obtained by the production method described in Japanese Patent No. 0359.

That is, Streptomyces alplus subsp. ricinovolimerus (Streptomyces alplus subsp.
s albulus 5ubIIsp 1ysi
ε
- Obtained by separating and collecting polylysine.

Lysine is an amino acid that has two amino groups in one molecule, and the polylysine obtained from it is generally α-polylysine, which is a condensation of an amino group at the α-position and a carboxyl group, and α-polylysine, which is a condensation of an amino group at the α-position and a carboxyl group, and a condensation between an amine group and a carboxyl group at the ε-position. is condensed with e-
Although there are two types of e-polylysine, e-polylysine and polylysine, the present invention uses e-polylysine obtained by the production method as exemplified above.

In addition, the ε-polylysine used in the present invention may be used in a free form, but since free ε-polylysine is a highly hygroscopic substance and is difficult to handle, it is It is preferable to use it in the form of No matter which form it is used in, its effectiveness as a food quality preserving agent remains the same.

Examples of the protamine used in the present invention include Proserve (trade name) manufactured by Nichiro Fishery Co., Ltd.

The component ratio of e-polylysine and protamine in the food quality preserving agent of the present invention is 0.2 to 20 parts by weight of protamine per 1 part by weight of ε-polylysine. Furthermore, the amount of the food quality preservative of the present invention added to food varies depending on the storage period required by the food and the component ratio of e-vo IJ IJ syn and protamine, but is usually 0.01 to 3% by weight. In the range of 0.001 to 0.0 as ε-polylysine
It is preferable to add it in an amount of 5% by weight.

The method of adding the food quality preserving agent of the present invention to food is not particularly limited, and ε-polylysine and protamine may be added to the target food separately, or a mixture of ε-polylysine and protamine may be added in advance. However, from the viewpoint of ease of use, it is preferable to add a mixture in advance.

(Action) Although ε-polylysine has an antimicrobial effect, its antibacterial spectrum is narrow, making it insufficient as a quality preservation agent for foods that are spoiled by various bacteria, and protamine alone has only a weak antimicrobial effect. Surprisingly, it was discovered that by combining the ε-polylysine and the protamine, they exert an unexpected synergistic effect and exert a strong antimicrobial effect against various microorganisms. . Although its mechanism of action has not yet been elucidated, the inventors K. confirmed that it has a significant complementary effect.

(Effect) By combining ε-polylysine and protamine, the food quality preservation agent of the present invention exhibits a synergistic effect that cannot be expected from using each separately, and even with a small amount of addition, significant effects can be achieved. Because it exhibits antimicrobial effects, it has almost no negative effect on the taste, aroma, color, physical properties, etc. of the target food, and has antimicrobial effects against a wide range of microorganisms, and its constituent components are not affected. It is a natural product, has low toxicity to animals, and is a highly safe food quality preservative. Suitable for many foods such as semi-raw dried fish products, Western confectionery, Japanese confectionery, noodles such as raw noodles, boiled noodles, Chinese noodles, Japanese soba, seasonings such as sauces, soy sauce, and sauces, pickles, tsukudani, and greens. It can be used for.

(Examples) Hereinafter, the present invention will be specifically explained using Examples and Comparative Examples, but the present invention is not limited thereto.

The evaluation method used in Examples and Comparative Examples was sensory testing (evaluating the taste, color, and odor of various food samples immediately after production) and observation of the degree of mold, mold growth, and deterioration of the samples. Evaluation was made based on the fourth standard.

-2 No change.

±: A very small amount of netting occurs.

+: Obvious growth of mold or mold.

廿～+1+: The degree of deterioration is significant.

Example 11 Comparative Examples 1 to 3 Frozen minced fish 1000 JI, salt 301, min 20
I, sodium glutamate 1011 ioy of sugar, potato starch 70 JF and ice water 400 I were added to the basic composition of Kamahoko, and 0.01 weight percent of each of e-polylysine hydrochloride and protamine was added, and after soaking for 30 minutes, the plate was prepared. The kamaboko was marinated and steamed for 45 minutes to obtain kamaboko. In addition, as Comparative Examples 1 to 3, Comparative Example 1 did not add ε-polylysine hydrochloride salt or protamine, and Comparative Example 2 added only ε-polylysine hydrochloride in an amount of 0.01i. In Comparative Example 3, only protamine was added in an amount of 0.01 weight percent, and kamaboko fish cakes were obtained in accordance with Example 1.

Using the kamaboko obtained in each side of the example and comparison, 2
The samples were stored at 5°C, and changes in appearance were observed and sensory tests were conducted. The results are shown in Table 1.

Table 1 As is clear from Table 1, it can be seen that the storage stability of Example 1 is significantly improved compared to each comparison. Furthermore, as a result of a sensory test, it was found that the taste, color, and
No difference was observed in terms of odor.

Example 2, Comparative Examples 4-6 Egg yolk 160g, milk 1440g, sugar 3811 flour 6
．． Add 0.01 parts by weight of each of e-polylysine hydrochloride and protamine to the basic composition of custard cream consisting of #5, cornstarch 6.5!1, stir well and heat over low heat to make 10% of the total amount. After boiling, it was cooled and poured into cups to obtain custard cream. In addition, as Comparative Examples 4 to 6, Comparative Example 4 added neither e-polylysine hydrochloride nor protamine, and Comparative Example 5 added only ε-polylysine hydrochloride by 0.01 part by weight. Example 6
Example 2 was prepared by adding only 0.01 part by weight of protamine.
In accordance with the above, custard creams packed in cups were obtained.

The cupped custard creams obtained in each of the Examples and Comparisons were stored at 20°C, and the appearance was observed and a sensory test was conducted. The results are shown in Table 2.

Table 2 As is clear from Table 2, even when the target food is custard cream, the preservability of Example 2 using the food quality preservative of the present invention is greatly improved compared to the comparisons. are doing. Also, in the results of the sensory test, no difference was observed compared to Comparative Example 4 in which no food quality preservative was added.

Example 3, Comparative Examples 7 to 9 Mixed ground 1000F1 onion 30011, salt 1011 wheat flour 60g, water 50I/% Muno(-g basic composition, e-bo IJ IJ resin hydrochloride and protamine 0 each) .01 weight 8% was added, mixed well, molded, steamed for 25 minutes, and cooled to obtain ham barbs.In addition, as Comparative Examples 7 to 9, Comparative Example 7 contained neither e-polylysine hydrochloride nor protamine. Comparative Example 8 is ε-poI without addition.
Adding only 0.01% by weight of J IJ resin hydrochloride,
In Comparative Example 9, only protamine was added at a weight of 0601,
Hamburbs were obtained according to Example 3. Example and Comparison Using the ham barbs obtained on each side, 20
It was stored at ℃, and the appearance was observed and a sensory test was conducted. The results are shown in Table 3.

As is clear from Table 3, even when the target food is ham barb, the food quality preservative of the present invention exhibits a remarkable effect of improving preservability. Further, the results of the sensory test showed no difference at all compared to Comparative Example 7 in which the retention agent was not used.

Example 4, Comparative Examples 10-12 Strong flour 500.9. To the basic composition of Chinese noodles containing 200 liters of water and 7 g of brine, add 0.01 each of ε-PoIJ IJ resin hydrochloride and protamine, mix well, and then use a small noodle machine to As,
In Comparative Example 10, neither ε-polylysine hydrochloride nor protamine was added, in Comparative Example 11 only 0.01 parts by weight of e-polylysine hydrochloride was added, and in Comparative Example 12 only protamine was added to 0.01 parts by weight. -%, and boiled Chinese noodles were obtained according to Example 4. Using the boiled Chinese noodles obtained in Examples and Comparisons, each side was stored at 25°C, and changes in appearance were observed and a sensory test was conducted. The results are shown in Table 4.

Table 4 As is clear from Table 4, the preservative of the present invention exhibits a remarkable effect of improving the preservability even when the target food is boiled Chinese noodles. Furthermore, in the sensory test, it was found that there was no difference in taste, color, and odor compared to Comparative Example 10 in which the food quality preservation agent was not added.

As described above, the food quality preservation agent of the present invention has a remarkable effect on improving the preservability of various foods, and is also highly safe.
It was confirmed that it is a useful food quality preserving agent.

that's all □Patent attorney Katsuhiko Nonaka

Claims (2)

[Claims] (1) A food quality preservation agent characterized by a combination of protamine and ε-polylysine. (2) The food quality preservation agent according to claim 1, in which ε-polylysine is obtained by culturing polylysine-producing bacteria belonging to the genus Streptomyces and separating and collecting ε-polylysine from the resulting culture.