JPS63317069A - Method for extending storage life of food, cosmetics and drug product - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for extending the shelf life of a food or cosmetic or pharmaceutical product, which comprises adding flavomycin to the food or cosmetic or pharmaceutical product.

For example, sorbic acid, benzoic acid, propionic acid, formic acid, p
- It is known that preservatives such as hydroxybenzoic acid, salicylic acid and sulfites are used to extend the shelf life of food and cosmetic products. In practice, when preserving food products, the action of the preservatives mentioned above is often enhanced by the addition of additives that lower the water action or pH value of the food product, such as salt, sugar, acetic acid or other edible acids. ing. This can result in flavor changes in the food product that are not necessarily desirable. For mayonnaise and fish marinades and other delicatessen products, consumers prefer mild products with low added salt and acetic acid. However, in relatively high pH ranges, large numbers of bacteria can proliferate and even create favorable survival conditions for pathogenic bacteria.

Instances of food poisoning associated with eating and drinking slightly acidified products occur again and again, since the antibacterial action of many preservatives decreases markedly with increasing pH.

Food products with high water activity and virtually neutral pn are materials exposed to great harm by microorganisms if preservatives are inadequate. These include, for example, meat and meat products, fish, delicatessen products, ice creams and desserts. The initial contamination of these products is often 10' to 10' CFU/9 total aerobic bacteria.
(CFU-Colony Forming Unit). This value can increase quickly within a short period of time.

Preservation of foodstuffs or cosmetics is carried out mainly by heat treatment steps or by adding preservatives, mainly organic acids, and simultaneously lowering the pH. These methods can result in loss of nutrients, changes in texture and flavor in the case of food products, and changes or loss of active substances in the case of cosmetics.

Antibacterial agents are also known to be used as preservatives in food products or cosmetics. To be suitable for use in foodstuffs, such materials require the following requirements:

- Non-toxic; - Not for medicinal/therapeutic use; - Does not develop resistance; - Not cross-resistant with pharmaceutically used antibiotics; - Not absorbed from the intestine; - Wide range of microorganisms. have antibacterial activity against

Now, flavomycin, an antibiotic produced by microorganisms and a mixture of various metumicins (A% C1% G!, Cm and C4) fulfills the above prerequisites and is suitable for food, cosmetic and pharmaceutical products. It was found to be an excellent preservative.

Until now, flavomycin has been used in livestock food as a growth-promoting additive (West German Patent No. 1.202.1).
No. 07).

The antibiotic action of flavomycin against Gram-positive bacteria, in particular Staphylococci and Streptococci, is known (West German Patent No. 1.113,791).

It is now surprising that, in addition to its previously known action profile, flavomycin also shows good activity against Durham-negative bacteria (e.g. enterobacteriaceae) and eukaryotes in food, cosmetics and pharmaceutical products. was discovered.

The inhibitory action against Salmonella is particularly valuable. Salmonella is often the cause of food poisoning and therefore should not be present in food products. Even more surprising,
Flavomycin extends shelf life even at low concentrations and in combination with its upper preservative produces good activity against a wide range of microorganisms. The invention therefore relates to a method for extending the shelf life of a food or cosmetic or pharmaceutical product, which comprises adding flavomycin to the food or cosmetic or pharmaceutical product. The invention furthermore relates to a medicament for extending the shelf life of food or cosmetic or pharmaceutical products, comprising flavomycin.

Food products include, for example, meat and meat products, fish products, shellfish products, shellfish products and mollusk products, edible gelatin-like coatings for meat products, delicatessen products, liquid eggs and liquid egg yolks, vegetable and fruit products. , alcoholic and non-alcoholic drinks, milk and dairy products, ice cream, pastry and pastry fillings, candies and confectionery are to be understood. By cosmetics we mean, for example, creams, soaps, ointments, powders or skin care products. Pharmaceutical products according to the invention particularly mean perishable creams, ointments, solutions or tinctures.

The extraction of flavomycin is described in West German Patent No. 1.247,5.
49, French Patent No. 1.431,618 and West German Patent No. 1.236,726.

According to the present invention, flavomycin can be added to a wide variety of food products to extend shelf life. Particularly suitable are foodstuffs with a high water activity and a slightly acidic to practically neutral pH, such as fish, meat, meat products, delicatessens or ice creams.

Flavomycins can also be added to packaging materials used for example in the packaging of food or cosmetic or pharmaceutical products.

7 Rapomycin is at least 0.0001, preferably 0
．． 001. Particularly preferably it can be added to food or cosmetic or pharmaceutical products in concentrations of 0.011 ij 1% and up to 11 preferably 0.1 % by weight (the % by weight mentioned here refers to the product or packaging material to be preserved). (based on weight).

Flavomycin can be used as the only preservative in products to be preserved, or with other preservatives or physical shelf-life extension methods,
For example, it can be used in combination with heating. When used in combination, the effectiveness of the preservative or preservative method used with flavomycin may optionally be enhanced.

The use of flavomycin provides the following advantages:

- A marked reduction in the number of bacteria in the neutral pH range, - no change in flavor, - F-value (lethal effect) to achieve the desired stability against microorganisms when heat preservation methods are used simultaneously. total) decreases markedly.

The present invention will be explained in more detail below based on Examples.

Example 1 Antibacterial Activity The antibacterial activity of flavomycin was determined against the microorganisms listed in Table 1 at various concentrations. Each strain was cultured on slanted agar (casein peptone 1O%, meat extract 3%, yeast extract 5%, D-glucose 1% and agar 11%) and incubated after 2 days (bacteria) or 4 days (fungi). Washed with saline solution. This inoculum was inoculated into a suitable nutrient medium (foodstuff bacterial enumeration agar, pH 6.0), which was poured onto plates (100-1000 μQ/suspension).
Agar 100mQ). The inhibitory effect was evaluated 1 to 2 days after the test substance was placed in the punched hole. In addition to the effects of flavomycin on Gram-positive bacteria, we also observed effects on Durham-negative bacteria and eukaryotes as the concentration increased.

Table 1 (Bacillus 5ubtilis) Lactobacillus casei + +-1 (Lactobacillus casei
illus casei) (E, coli) (Schizosach, pombe) Mucor
Mucor hie (+)---(Mucor hie)
10 - The inhibitory effect is clearly visible (obvious inhibition zone) (+) = the inhibitory effect is still visible (cloudy inhibition zone) Example 2 in which no obvious inhibition is confirmed 2 Shelf life of salad mayonnaise A salad mayonnaise was prepared according to the formulation table below.

oil 50%
Ice 37% Flour 3% Egg
Yellow 4.6% salt
1.2% sugar 4.0% thickener
The pH was adjusted to 4.5-4.8 using 0.2% acetic acid. One of the subbatches was stored unchanged and the other subbatch was supplemented with 1100 pp of flavomycin. These batches were stored at +7°C and shelf life was determined by measuring total bacterial counts and examining sensory perceptible changes. The shelf life could be significantly extended (up to 4 times) compared to the control sample by the addition of flavomycin.

Example 3 Study on Shelf Life of Crab Meat Fresh edible crabs were stored in ice water at temperatures below +5°C. Flavomycin was added to a portion of crab meat at a concentration of 50 ppm. The shelf life was evaluated based on microbiological evaluation. The bacterial count in the treated samples was approximately 101 times lower than that in the untreated batch after 4 days.

Example 4 Investigation on Shelf Life of Cooked Sausages Beef and bok sausages were produced according to the recipe below.

Beef, coarsely trimmed 19% balk, coarsely trimmed of fat 41% bacon
36% ice
4% meat and fat 1 to 1 g
Per Nitrite Pickling Salt 16.59 Sodium Ascorbate 0.4g Seasoning
Flavomycin was mixed into one of the 4.2 g subbatches at a concentration of 50 ppm.

After finely grinding and dispensing, heat the sausage at 40-45°C.
Cure for 0 minutes, smoke at 50-55°C for about 60 minutes and then simmer at 70°C for about 100 minutes. After cooling, slice the sausage and vacuum bag +7
Stored at °C. Shelf life was evaluated based on sensory changes and bacterial counts. The shelf life could be significantly extended (from 2 weeks to about 6 weeks) by the addition of flavomycin.

Example 5 The preservative action of flavomycin could be enhanced by its use in combination with other preservatives. A fruit dessert was prepared according to the formulation table below.

Water 74.
6% flour sugar 18
．． 8% modified starch 3.7% instant gelatin 1.2% fruit powder
0.7% citric acid 0
．． 4% glucono-delta lactone 0.3% sodium bicarbonate 0.1% caseinate
0.1% fragrance
A portion of the 0.1% dessert was mixed with flavomycin at a 5 ppm concentration or with potassium sorbate at a 0.15% concentration, and another portion with both these substances. Adding one of the preservatives mentioned above doubles the shelf life of several days, and using them in combination doubles the shelf life of several days.
I was able to double it.

Patent applicant: Hoechst Akchengesellschaft and 2 others

Claims (1)

Claims: 1) A method for extending the shelf life of a food or cosmetic or pharmaceutical product, comprising adding flavomycin to the food or cosmetic or pharmaceutical product. 2) The method according to claim 1, which comprises adding a preservative in addition to flavomycin. 3) A method according to claim 1, consisting of adding flavomycin and simultaneously using a physical preservative method. 4) A method according to claim 1, comprising adding flavomycin at a concentration of 0.0001 to 1% by weight. 5) comprising an effective amount of flavomycin;
Agents for extending the shelf life of food or cosmetic or pharmaceutical products.