JPS63129975A - Food preservative - Google Patents

Abstract

PURPOSE:To obtain a safe food preservative, by producing a mixture of glycine, glutamic acid and aspartic acid in a fixed blending ratio as a preservative for processed foods. CONSTITUTION:A mixture of glycine, glutamic acid and aspartic acid in a blending ratio of 10:about 1-5:about 2-10 by weight. Powdery preservative of the mixture is added to materials for processed foods of marine products or animal meat and the materials are optionally formed and processed. Or the powdery preservative is sprinkled on the surface of foods, or the preservative is dissolved in a solvent such as water, etc., the solution is applied or sprayed upon the surface of the foods or the foods are immersed in the solution so that multiplication of harmful, contaminating microorganisms is controlled.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a new food preservative containing a specific natural amino acid, which can be widely applied to foods in general, but is particularly applicable to the preservation of seafood paste products and processed meat products. suitable.

[Conventional technology]

Traditionally, in food processing, especially in the marine products and meat processing industries, sorbic acid has been overwhelmingly used to suppress the growth of harmful contaminating bacteria, and sometimes polymerized phosphoric acid salts have been used in combination with sodium acetate or glycine. It was used in conjunction with. However, although such conventional methods have some effectiveness in suppressing the growth of bacteria, they have disadvantages such as restrictions on their use.

Therefore, recently, studies have been conducted on food preservatives for glazes, and a method of adding citric acid and glutamic acid to food materials (Japanese Unexamined Patent Publication No. 1986-1999) has been proposed as a preservation method with the addition of amino acids.
No. 43669, No. 57-132868, a method of adding glutamic acid and sodium glutamate (% 1986-66861), and a method of immersing food in an aqueous glutamic acid solution (Japanese Patent Laid-Open No. 179470/1987), etc. Ta.

[The problem that the invention attempts to solve]

Despite the above-mentioned research, there is still a long way to go in terms of practical application of food preservatives that are actually effective against harmful contaminating bacteria, and the development of food preservatives has been slow.

[Defined means of solving problems]

The present inventors were conducting intensive research to develop an effective food preservative made only from natural materials, and discovered that a mixture of specific natural amino acids was actually effective in inhibiting the growth of tharium, etc. Having completed the present invention.

That is, the food preservative according to the present invention is characterized in that its active ingredients are a mixture of glycine, glutamic acid, and asno-porous acid.

The food preservative according to the present invention has a mixture of the above three amino acids as an active ingredient, but may also contain other food additives such as salt, lactose, other amino acids, etc. as a diluent or excipient. You may also add kll&.

In actual use of the food preservative according to the present invention,
Powdered preservatives are mixed with food ingredients, molded and processed as needed, or powdered preservatives? It can be used in various ways, such as by spraying it on the food surface, or by dissolving or dispersing it in a solvent such as preservative gold water, and then spraying it on the surface of the liquid food, or by immersing the food in the liquid. can do.

The mixing ratio of the three types of amino acids contained as active ingredients in the food preservative according to the present invention is preferably a total of glycine of 10, and then a weight ratio of about 1 to 5 for glutamic acid and about 2 to 10 for aspartic acid, In view of both effectiveness and economy, it is particularly preferable that the ratio of glutamic acid to 10 glycine is about 1 to 2 and about 2 to 4 aspartic acid.

〔Example〕

Next, the entire history of the present invention will be explained in detail with reference to Examples.
The present invention is not limited thereby.

Example 1 A 10% water bath solution of a food identification agent having the composition described below was added to a normal bouillon medium in the amounts listed in Table 1 (the weight of Yukata relative to the medium), and the medium was completely sterilized by heating. This was inoculated with harmful contaminating bacteria and cultured at 30°C for 72 hours. The growth of the teeth and the turbidity of the medium were visually determined to obtain the results shown in Table 1. (-1 means no turbidity due to bacterial growth,
(+) means that turbidity occurs, and the greater the number, the more severe the turbidity.

Food additive composition (100F) Asnorigic acid 20? , Glutamic acid 10F Glycine 50F Salt 1F Lactose 19? The following harmful contaminating bacteria B, Cereus (hereinafter abbreviated as B, C+), B, L were subjected to the test.
ichiniformis (hereinafter abbreviated as B, L),
B, Megaterium (hereinafter abbreviated as B, M).

As is clear from the above results in Table 1, does the food preservative of the present invention have a well-balanced growth inhibiting ability against multiple harmful contaminating bacteria that are actually encountered? have

Example 2 Seedling fish or livestock meat is cut into small pieces, extracted with 4 times the weight of hot water (85°C or higher) for 15 minutes, cooled and filtered to obtain an extract liquid, which is used to make a food preservative. The anti-proliferative effect of .

Sample liquid vI4i: The same aqueous food flavoring agent solution used in Example 1 was added to the above extract at various amounts (by weight) listed in Table 2.

*a of sample medium: Samples g and t are averaged and applied on the surface of a normal tryptone soy agar medium and used as a sample medium.

Bacterial inoculation A [:102 order/11 Lt concentration] was inoculated into the bacterial whole sample medium.

Effect evaluation: In contact with bacteria, store the medium at 30°C, and on the 5th day (
In the case of meat, the growth status of bacteria on the 2nd and 5th day (2nd and 5th day) was determined with the naked eye.

(+) indicates that the cells have proliferated, and a larger number of (+) indicates more active proliferation.

Table 2 As is clear from the above table, the food additives of the present invention inhibited the growth of harmful bacteria in fish and meat at low concentrations.

Example 3 Fish meat or livestock meat was ground with mince, and after complete heat sterilization, an aqueous solution of the food preservative of the present invention, which was the same as that used in Example 1, was prepared in the extremely additive amount listed in Table 3. jt%) and thoroughly mixed. The whole mixture was heat sterilized again and then sterilized for 10 minutes.
Place in a 0M beaker and store in a constant temperature bath at 30°C (circulation with air). Deterioration was observed over time. Deterioration is determined based on putrid odor and liquefaction (-1 means no change, (+) means putrid odor and/or liquefaction has occurred, and the higher the number, the more advanced the deterioration is. shows.

Table 3 As is clear from the above table, the food supplement of the present invention significantly inhibits the growth of harmful bacteria in fish and meat.

[Effects of the Invention] A mixture of aspartic acid, glutamic acid, and glycine has a remarkable growth-inhibiting effect on harmful contaminating la. It is extremely effective as a safe food preservative and fc.

Claims (1)

[Claims] 1. A food preservative containing a mixture of glycine, glutamic acid and aspartic acid as an active ingredient. 2. The food preservative according to claim 1, wherein the mixing ratio of glycine, glutamic acid and aspartic acid is 10:1 to 5:2 to 10.