WO2013161977A1 - 抗真菌剤 - Google Patents
抗真菌剤 Download PDFInfo
- Publication number
- WO2013161977A1 WO2013161977A1 PCT/JP2013/062328 JP2013062328W WO2013161977A1 WO 2013161977 A1 WO2013161977 A1 WO 2013161977A1 JP 2013062328 W JP2013062328 W JP 2013062328W WO 2013161977 A1 WO2013161977 A1 WO 2013161977A1
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- WIPO (PCT)
- Prior art keywords
- amla
- food
- fatty acid
- antifungal agent
- acid esters
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
Definitions
- the present invention relates to an antibacterial agent that can be used for sterilization of objects such as food and drink.
- Patent Document 1 discloses an antibacterial food preservative that is effective against molds that use natural products ⁇ -polylysine and protamine in combination.
- Antibacterial agents containing these natural product-derived components have some effects on fungi such as molds and yeasts.
- many components derived from natural products have a unique scent and taste. Therefore, there is a limit to the amount that can be added to the food, and there is a problem that it is difficult to give sufficient preservation to the food when the influence on the flavor of the food is taken into consideration.
- Patent Document 2 discloses an antibacterial food preservative characterized in that polyglycerin fatty acid ester and ⁇ -polylysine are used in combination.
- Patent Document 3 discloses an antibacterial food preservative characterized by using polyglycerin fatty acid ester and protamine in combination.
- Patent Document 4 discloses an antifungal agent in which lecithin and a food-use hydrophilic emulsifier are used in combination.
- Patent Document 1 shows that ⁇ -polylysine described in Patent Document 2 and protamine described in 3 alone have a low effect on fungi.
- Patent Document 4 general fungi are sterilized by heating.
- the present inventors have an excellent antibacterial effect against fungi such as mold and yeast when applied to subjects such as foods and drinks in combination with Amla plants or processed products thereof and fatty acid esters.
- the present inventors have found that, by further applying a hop extract in combination with Amla plants or treated products thereof and fatty acid esters, it has been found that a remarkable antibacterial effect is exhibited.
- the present invention is based on such knowledge.
- an object of the present invention is to provide an antifungal agent that effectively suppresses the growth of fungi such as fungi such as fungi such as molds and yeasts involved in contamination of subjects such as food and drink.
- an antifungal agent comprising an Amla plant or a processed product thereof and a fatty acid ester.
- the antifungal agent according to (1) further comprising ethanol.
- the antifungal agent according to (1) or (2) further comprising a hop extract.
- a method for producing a food or drink with reduced fungal growth risk comprising adding an Amla plant or a processed product thereof and a fatty acid ester to the food or drink.
- a method for suppressing fungal growth in foods and drinks comprising adding Amla plants or processed products thereof and fatty acid esters to the foods and drinks.
- the use according to (9), wherein the combination further comprises a hop extract.
- the present invention it is possible to effectively suppress the growth of various fungi remaining in subjects such as foods and drinks, in particular fungi such as molds and yeasts. Moreover, the antibacterial agent of this invention is advantageous also at the point with little influence on flavors, such as food-drinks.
- the antifungal agent of the present invention is characterized by comprising an Amla plant or a processed product thereof and fatty acid esters.
- the antifungal agent of the present invention can be advantageously used in inhibiting the growth of spoilage bacteria, particularly mold or yeast, which act on the subject and cause deterioration such as alteration or generation of a strange odor.
- the antifungal agent of the present invention can be used against fungi such as molds and yeasts.
- suitable fungi include Cladosporium genus ( Cladosporium cladosporoides etc.), Aspergillus genus ( Aspergillus niger etc.), Penicillium Examples include molds such as the genus ( Penicillium glabrum, etc.), yeasts such as the genus Pichia ( Pichia anomala, etc.), and the genus Saccharomyces ( Saccharomyces cerevisiae, etc.).
- Amla used in the present invention Amla
- the scientific name of Phyllanthus emblica (Phyllanthus embilica), also known as the Emblica officinalis (Emblica officinalis Gaertn), ene English name brick Milo balun (Emblicmyrobalan), Phyllanthus urinaria the Japanese name, Phyllanthus emblica, India currants Or it is a deciduous sub-high tree (medium shrub) of Euphorbiaceae Emblica called Ammarok.
- Amla plants may be applied as they are, or various processed products of Amla plants may be applied.
- Amla plants include flowers, fruits, leaves, stems, roots, and xylem, with Amla fruits being preferred.
- the Amla fruit means a fruit having a flesh grown on an Amla tree.
- the amla fruit used in the present invention is not particularly limited, and may be an immature fruit or a fully-ripe fruit.
- Examples of the processed product of Amla plants include various processed products obtained by physically, chemically or biologically treating Amla plants. More specifically, the processed products of pressing and drying are used. Product, pulverized product, or extracted product.
- the treatment of Amla plants can be carried out using a known apparatus, and can be carried out by pressing, drying (sun drying, air drying, freeze drying, etc.), pulverization or extraction, etc. alone or in combination. .
- the extraction process can use various extraction processes generally used in the field of food processing.
- Specific examples of the extraction treatment include solvent extraction, airflow extraction, and press extraction, but solvent extraction or press extraction is simple and preferably used.
- the extracted processed product may be subjected to an extraction operation again after being extracted once. Specific conditions or methods of the extraction operation can be appropriately selected depending on the type or amount of Amla plants.
- the extraction solvent used in the extraction treatment water, ethanol, or a mixed solvent of any ratio of water and ethanol is preferably used from the viewpoint of use in foods and drinks.
- the ethanol concentration of the mixed solvent is preferably 1 to 99.9% by volume, more preferably 2 to 60% by volume, and further preferably 5 to 30% by volume.
- the processed product of the Amla plant of the present invention may be obtained by using the above operation, or a commercially available product may be used.
- a processed product of an Amla plant for example, a dried product or a paste or the like may be used.
- a dry powder is marketed and can be obtained easily.
- the content of the Amla plant or treated product thereof in the antifungal agent of the present invention is preferably 0.1 to 2% by weight, more preferably 0.2 to 2% by dry weight, based on the total weight of the antifungal agent. It is 2% by weight, more preferably 0.2 to 1% by weight, and particularly preferably 0.25 to 1% by weight. Such a content is particularly advantageous when the Amla plant body or a processed product thereof is Amla juice or an aqueous extract of Amla fruit.
- the fatty acid esters of the present invention are not particularly limited, but are preferably at least one selected from the group consisting of sucrose fatty acid esters, monoglycerin fatty acid esters, sorbitan fatty acid esters and polyglycerin fatty acid esters, and more Sucrose fatty acid ester or monoglycerin fatty acid ester is preferable.
- the fatty acid in the sucrose fatty acid ester is preferably a fatty acid having 12 to 16 carbon atoms
- the fatty acid in the monoglycerin fatty acid ester is preferably a fatty acid having 8 to 12 carbon atoms.
- the fatty acid esters of the present invention are particularly preferably sucrose myristic acid esters in view of suppressing the influence on the flavor when added to food and drink to a low level.
- the content of fatty acid esters in the antifungal agent of the present invention is preferably 0.05 to 1% by weight, more preferably 0.1 to 1% by weight, based on the total weight of the antifungal agent. is there.
- the weight ratio of the Amla plant or the processed product thereof to the fatty acid ester in the antifungal agent of the present invention is not particularly limited, but the fatty acid ester is, for example, 1 part by weight of the Amla plant based on the dry weight. Is preferably 0.025 to 10 parts by weight, more preferably 0.025 to 5 parts by weight, still more preferably 0.1 to 5 parts by weight, and particularly preferably 0.5 to 4 parts by weight. Adjust the weight part.
- the antifungal agent of the present invention preferably further comprises an aqueous organic solvent such as ethanol in view of improvement in antibacterial properties.
- an aqueous organic solvent such as ethanol in view of improvement in antibacterial properties.
- the content of ethanol in the antifungal agent of the present invention is not particularly limited, but is preferably 30 to 90% by weight, more preferably 40 to 80% by weight.
- the antifungal agent of the present invention preferably comprises a hop extract.
- hop extract means an extract of hop camellia, and iso-alpha acid was reduced using an isomerized hop extract or a reducing agent obtained by subjecting the hop extract to isomerization treatment. Used to include reduced isomerized hop extract.
- Hop extract contains acidic resin components such as ⁇ acid (humulones) and ⁇ acid (luprons).
- the isomerized hop extract contains an acidic resin component such as isoalpha acid (isohumulones).
- ⁇ acid, humulones are used in the meaning including humulone, adhumulone, cohumulone, posthumulone, and prehumulone.
- ⁇ acid, luprones are used in the meaning including lupron, adolpron, colpron, postlupron and prelupron.
- iso ⁇ acid, isohumulones is isohumulone, isoadhumulone, isocohumulone, isoposthumulone, isoprehumulone, Rho-isohumulone, Rho-isoadhumulone, Rho-isocohumulone, Rho-isoposthumulone, Rho-isoprehumulone.
- the hop extract preferably comprises 10 to 60% by weight of ⁇ acid and 10 to 60% by weight of ⁇ acid.
- hop is not particularly limited, and any variety may be used.
- Bullion, Brewers Gold, Cascade, Chinook, Cluster East Kent Golding, East Kent Golding, Fuggles, Hallettau, Mount Hood, Northern Brewer, Perle, Saaz, Styrian And Tettanger and Willamette.
- the hop extract of the present invention may be prepared by extracting natural hops, or a commercially available hop extract may be used.
- the hop extraction method of the present invention is not particularly limited. For example, hot water extraction, water extraction, steam extraction, extraction using an organic solvent such as ethanol or acetone or a mixture thereof, extraction using an aqueous solution, carbon dioxide, etc. And the like, and supercritical extraction using carbon dioxide is preferable.
- the extract obtained by the above method may be used in the present invention as it is, a diluted extract may be used, a concentrate of the extract may be used, or a diluted concentrate may be used. Also good.
- the hop extract is an extract concentrate or a concentrate dilution obtained by the above method.
- the method for concentrating the extract obtained by the above method is not particularly limited, and examples thereof include vacuum concentration, distillation, ultrafiltration, etc., preferably vacuum concentration.
- the content of the hop extract in the antifungal agent of the present invention is not particularly limited, but is preferably 0.025 to 0.5% by weight, more preferably 0.025 to 0.05% by weight.
- the solvent used for dilution is not particularly limited, and a known solvent can be used.
- a surfactant or the like may be used in consideration of improvement in solubility.
- the antifungal agent of the present invention may contain a pharmaceutically or food hygienically acceptable additive in addition to the above.
- additives include, but are not limited to, preservatives, antioxidants, thickening stabilizers, emulsifiers, dietary fibers, pH adjusters, and the like.
- the antifungal agent of the present invention may contain a chelating agent.
- a chelating agent is not specifically limited, For example, organic acids, such as an acetic acid, a citric acid, tartaric acid, malic acid, phosphoric acid, lactic acid, gluconic acid, phytic acid, are mentioned, Preferably it is a citric acid.
- the antifungal agent of the present invention can be prepared as a composition containing an Amla plant or a processed product thereof and fatty acid esters as active ingredients.
- Amla plants or treated products thereof and fatty acid esters may be used separately as long as they coexist as a result of use. Therefore, according to another aspect of the present invention, there is provided an antifungal combination product comprising an Amla plant or treated product thereof and fatty acid esters, which are added to a subject simultaneously, sequentially or separately.
- an antifungal combination product comprising an Amla plant or processed product thereof, a fatty acid ester and a hop extract, which are added to the subject simultaneously, sequentially or separately.
- use of the combination of the plant body of Amla or its processed material, and fatty acid ester as an antibacterial agent is provided.
- use of the combination of the plant body of Amla or its processed material, fatty acid ester, and a hop extract as an antibacterial agent is provided.
- the usage amount and usage method of the combination product of the present invention can be set according to the usage amount and usage method in the antifungal agent of the present invention.
- the antifungal agent of the present invention can be produced by appropriately mixing the above-mentioned other components including Amla plant or processed product thereof, fatty acid esters, and hop extract according to the formulation form by a known technique. it can. Therefore, according to one aspect of the present invention, there is provided a method for producing an antifungal agent comprising mixing an Amla plant or a processed product thereof with a fatty acid ester. Moreover, according to the said preferable aspect, the manufacturing method of an antifungal agent further comprises mixing a hop extract. Moreover, according to another aspect, use of the Amla plant body or its processed material, and fatty acid ester in the manufacturing method of an antifungal agent is provided. Moreover, according to another preferable aspect, use of the Amla plant body or its processed material, fatty acid ester, and a hop extract in the manufacturing method of an antifungal agent is provided.
- the antifungal agent of the present invention can suppress the growth of spoilage bacteria in foods and drinks, particularly fungi such as molds and yeasts, by adding to the target food and drinks. Therefore, according to this invention, the manufacturing method of the food / beverage products with which the proliferation risk of the fungus was reduced including adding to an Amla plant body or its processed material, fatty acid ester, and food / beverage products is provided. Moreover, according to the preferable aspect of this invention, adjusting the density
- the Amla plant or its treated product and fatty acid esters can be adjusted to an effective amount for inhibiting fungal growth.
- the concentration of the Amla plant or its processed product in the food or drink is preferably 0.001 to 0.1% by weight, more preferably 0.002 to 0.1% by weight, as a dry weight. More preferably, it is adjusted to 0.0025 to 0.05% by weight, and the concentration of fatty acid esters in food and drink is preferably 0.025 parts by weight with respect to 1 part by weight of Amla plants. -10 parts by weight, more preferably 0.025 parts by weight to 5 parts by weight, further preferably 0.1 parts by weight to 5 parts by weight, particularly preferably 0.5 parts by weight to 4 parts by weight. And a method for producing a food or drink with a reduced risk of fungal growth.
- the above-mentioned method for producing a food or drink with reduced fungal growth risk further comprises adding a hop extract to the food or drink.
- the concentration of the hop extract in the food and drink is, for example, 0.025 parts by weight to 10 parts by weight, preferably 0.025 parts by weight to 5 parts by weight, more preferably 1 part by weight of the Amla plant. May be adjusted to 0.025 to 1 part by weight, more preferably 0.025 to 0.5 part by weight.
- the concentration of Amla plants or processed products or fatty acid esters in food and drink consider the concentration of Amla plants or processed products and fatty acid esters originally contained in the original food and drink. It can be adjusted by adding Amla plants or processed products thereof and fatty acid esters to the raw food and drink, or by adding either Amla plants or processed products thereof or fatty acid esters. It can also be prepared without adding any substance of Amla plant or its treated product or fatty acid ester. Moreover, it can also adjust by removing an Amla plant body or its processed material, and / or fatty acid ester from raw food / beverage products. Typically, the raw food and drink can be prepared by adding Amla plants or processed products thereof and fatty acid esters.
- Amla plants or treated products thereof and / or fatty acid esters are produced during the production of raw food or drink or after production of raw food or drink. It may be added.
- the Amla plant or treated product thereof and the fatty acid esters may be added together or separately, and when added separately, either may be added first.
- each component may be added together or separately, or added separately Any of these may be added first.
- the necessity and amount of addition can be determined in consideration of the concentration of Amla plants or processed products and fatty acid esters originally contained in the raw food and drink. Needless to say.
- the addition method is not particularly limited, and mixing into the object, application to the object surface, spraying Such a method can be appropriately selected.
- the spray amount may be appropriately selected according to the amount of the active ingredient, the type of the target, but in the case of a planar material such as plate seaweed, the spray amount is For example, 0.005 ml or more per 1 cm 2 , preferably 0.01 ml or more, and more preferably 0.025 ml or more.
- the adjustment of the hop extract concentration in the food and drink and the addition of the hop extract to the food and drink etc. can be carried out according to the above-mentioned addition method relating to Amla plants or processed products thereof and fatty acid esters.
- the target to which the antifungal agent of the present invention is added is not particularly limited, and may be applied to the surface of food articles such as pharmaceuticals or cleaning supplies, tableware, tables, etc. in addition to the above-mentioned food and drink.
- the application target is preferably a food or drink or a pharmaceutical product, and more preferably a food or drink. Therefore, according to one aspect of the present invention, there is provided a method for inhibiting fungal growth in foods and drinks, comprising adding Amla plants or processed products thereof and fatty acid esters to foods and drinks.
- the method of suppressing the proliferation of the said fungus further comprises adding a hop extract to food-drinks.
- the food and drink of the present invention are not particularly limited, and examples thereof include Japanese sweets such as buns, Western confectionery such as cream puffs or sponge cakes, cooked rice products such as sushi or okowa, retort foods, beverages such as fruit juice and soy milk.
- Amla extract (powder): Inabata Fragrance Co., Ltd. Amla fruit extracted into water and powdered.
- Amla Juice (Powder): Inabata Fragrance Co., Ltd. Juice from Amla fruit.
- Sucrose myristic acid ester Ryoto sugar ester M-1695 (Mitsubishi Chemical Foods)
- Sucrose laurate Ryoto sugar ester L-1695 (Mitsubishi Chemical Foods)
- Sucrose palmitate Ryoto sugar ester P-1670 (Mitsubishi Chemical Foods)
- Green tea extract GUARDIAN Green Tea extract: Danisco Co., Ltd.
- Glycerin fatty acid ester (C10) Shinko Super 10 (Shinko Science Co., Ltd.) Yucca extract: Sarakeep ALS (Maruzen Pharmaceutical Co., Ltd.) It was diluted with 57.2% ethanol so that the yucca extract content was 0.5%.
- Example 1 Growth inhibition test for yeast (comparison with fatty acid esters) Ordinary bouillon liquid medium was inoculated with yeast ( Pichia anomala ) as cells at about 10 3 cells / ml. 5 ml of this suspension was placed in an L-shaped tube, 100 ⁇ l of a preparation having the following composition was added, and a proliferation test was performed. In addition, the formulation performed the filter filtration process after mixing all the components. The test was performed by shaking culture at 30 ° C. using a biophoto recorder TVS062CA (ADVANTEC), and the proliferation was examined by increasing the absorbance (OD value 660 nm).
- a biophoto recorder TVS062CA ADVANTEC
- composition and results of the preparation are shown in Table 1, Table 2 and Table 3.
- the results are shown as the absorbance of the culture solution over time (OD value: 660 nm). The higher the value, the more the bacteria grow and the lower the growth inhibitory effect.
- Example 2 Growth inhibition test for yeast (comparison with antioxidants) Ordinary bouillon liquid medium was inoculated with yeast ( Pichia anomala ) as cells at about 10 3 cells / ml. 5 ml of this suspension was placed in an L-shaped tube, and 100 ⁇ l of a preparation having the following composition was inoculated, and a proliferation test was performed. In addition, the formulation performed the filter filtration process after mixing all the components. The test was performed by shaking culture at 30 ° C. using a biophoto recorder TVS062CA (ADVANTEC), and the proliferation was examined by increasing the absorbance (OD value 660 nm).
- a biophoto recorder TVS062CA ADVANTEC
- Table 4 shows the formulation composition and results. The results are shown as the absorbance of the culture solution over time (OD value: 660 nm). The higher the value, the more the bacteria grow and the lower the growth inhibitory effect.
- the extract from Amla fruits and fatty acid esters showed a higher growth inhibitory effect than other antibacterial materials such as green tea extract and yucca extract by using both together.
- Example 3 Growth Inhibition Test for Yeast (Comparison by Composition of Extract from Amla) Ordinary bouillon liquid medium was inoculated with yeast ( Pichia anomala ) as cells at about 10 3 cells / ml. 5 ml of this suspension was placed in an L-shaped tube, and 100 ⁇ l of a preparation having the following composition was inoculated, and a proliferation test was performed. In addition, the formulation performed the filter filtration process after mixing all the components. The test was performed in the same manner as in Example 2.
- Tables 5 and 6 show the formulation composition and results. The results are shown as the absorbance of the culture solution over time (OD value: 660 nm). The higher the value, the more the bacteria grow and the lower the growth inhibitory effect.
- Example 4 Growth inhibition test for yeast (comparison based on differences in Amla treatment) Ordinary bouillon liquid medium was inoculated with yeast ( Pichia anomala ) as cells at about 10 3 cells / ml. 5 ml of this suspension was placed in an L-shaped tube, and 100 ⁇ l of a preparation having the following composition was inoculated, and a proliferation test was performed. In addition, the formulation performed the filter filtration process after mixing all the components. The test was performed in the same manner as in Example 2. The composition and results of the formulations are shown in Table 7 and Table 8. The results are shown as the absorbance of the culture solution over time (OD value: 660 nm). The higher the value, the more the bacteria grow and the lower the growth inhibitory effect.
- Example 5 Growth Inhibition Test for Molds Mold Aspergillus niger ) was added to a potato dextrose agar medium to a concentration of about 10 3 CFU / ml and applied uniformly. 500 ⁇ l of each preparation was added thereto and cultured, and growth after 3 days at 30 ° C. was observed. The composition of the formulation used and the results are shown in Table 9. The results were evaluated by the number of colonies (CFU / ml).
- Example 6 Food addition test (nori roll) Method: 150 g of rice was cooked using 200 g of water using a general rice cooker. The freshly cooked rice was mixed with 26.5 g of sushi vinegar (20 g of vinegar, 5 g of sugar, 1.5 g of salt) to prepare vinegared rice. 30 g of vinegared rice cooled to about room temperature was dispensed into a sterilized petri dish with a diameter of 90 mm, and the surface was leveled, and then baked seaweed cut to 60 mm ⁇ 60 mm was placed thereon. On the surface of the seaweed, 100 ⁇ l of a bacterial solution of about 10 4 to 10 5 cells / ml of yeast Pichia anomala was applied.
- Example 7 Test containing hops Normal broth liquid medium was inoculated with yeast ( Pichia anomala ) at about 10 3 cells / ml. 5 ml of this suspension was placed in an L-shaped tube, and 100 ⁇ l of a preparation having the following composition was inoculated, and a proliferation test was performed. In addition, the formulation performed the filter filtration process after mixing all the components. The test was performed in the same manner as in Example 2. The formulation composition and results are shown in Table 12. The results are shown as the absorbance of the culture solution over time (OD value: 660 nm). The higher the value, the more the bacteria grow and the lower the growth inhibitory effect. As the hop extract, HPE CO 2 Extract (Hallertauer Hopfenveredelungs) of supercritical extraction using carbon dioxide was used.
- Example 8 Food addition test 150 g of rice was cooked using 200 g of water using a general rice cooker. 26.5 g of sushi vinegar (20 g of vinegar, 5 g of sugar, 1.5 g of salt) was mixed with the freshly cooked rice thus obtained to prepare vinegared rice. 30 g of vinegared rice cooled to about room temperature was dispensed into a sterilized petri dish with a diameter of 90 mm, and the surface was leveled, and then baked seaweed cut to 60 mm ⁇ 60 mm was placed thereon. On the surface of the seaweed, 100 ⁇ l of a bacterial solution of about 10 4 to 10 5 cells / ml of yeast Pichia anomala was applied.
- the growth was further suppressed by further adding a hop extract to the preparation blended with the extract from Amla fruit and the glycerin fatty acid ester and sucrose myristic acid ester.
- a hop extract to the preparation blended with the extract from Amla fruit and the glycerin fatty acid ester and sucrose myristic acid ester.
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Abstract
Description
例えば、特許文献2には、ポリグリセリン脂肪酸エステルとε-ポリリジンとを併用することを特徴とする抗菌性のある食品用保存剤が開示されている。また、特許文献3には、ポリグリセリン脂肪酸エステルとプロタミンとを併用することを特徴とする抗菌性のある食品用保存剤が開示されている。また、特許文献4にはレシチンと食品用親水性乳化剤を併用した抗真菌剤が示されている。
(1)アムラ植物体またはその処理物と脂肪酸エステル類とを含んでなる、抗真菌剤。
(2)エタノールをさらに含んでなる、(1)に記載の抗真菌剤。
(3)ホップエキスをさらに含んでなる、(1)または(2)に記載の抗真菌剤。
(4)アムラ植物体またはその処理物と脂肪酸エステル類とを飲食品に添加することを含んでなる、真菌の増殖リスクの低減された飲食品の製造方法。
(5)エタノールを添加することをさらに含んでなる、(4)に記載の飲食品の製造方法。
(6)ホップエキスを添加することをさらに含んでなる、(4)または(5)に記載の飲食品の製造方法。
(7)アムラの植物体またはその処理物と脂肪酸エステル類とを飲食品に添加することを含んでなる、飲食品における真菌の増殖を抑制する方法。
(8)ホップエキスを飲食品にさらに添加することを含んでなる、(7)に記載の飲食品における真菌の増殖を抑制する方法。
(9)抗菌剤としての、アムラの植物体またはその処理物と脂肪酸エステル類とを含んでなる組み合わせの使用。
(10)上記組み合わせが、ホップエキスをさらに含んでなる、(9)に記載の使用。
混合溶媒のエタノール濃度は、好ましくはエタノール濃度が1~99.9容量%、より好ましくは2~60容量%、さらに好ましくは5~30容量%である。
アムラエキス(パウダー):稲畑香料(株)。アムラの果実を水抽出して粉末化したもの。
アムラ果汁(パウダー):稲畑香料(株)。アムラの果実を搾汁して粉末化したもの。
ショ糖ミリスチン酸エステル:リョートーシュガーエステルM―1695(三菱化学フーズ(株))
ショ糖ラウリン酸エステル:リョートーシュガーエステルL―1695(三菱化学フーズ(株))
ショ糖パルミチン酸エステル:リョートーシュガーエステルP―1670(三菱化学フーズ(株))
緑茶抽出物:GUARDIAN Green Tea extract:ダニスコ(株)
グリセリン脂肪酸エステル(C10):シンコースーパー10(シンコーサイエンス(株))
ユッカ抽出物:サラキープALS(丸善製薬(株)。ユッカ抽出物含量が0.5%となるように、57.2%エタノールによって希釈し用いた。
普通ブイヨン液体培地に、酵母(Pichia anomala)を菌体として103個/ml程度となるように接種した。この懸濁液5mlをL字管にとり、下記組成の製剤を100μl加え、増殖試験を実施した。なお、製剤は、全成分を混合後、フィルターろ過処理を行った。
試験はバイオフォトレコーダーTVS062CA(ADVANTEC)を用いて、30℃で振盪培養し、増殖は、吸光度(OD値660nm)の上昇にて調べた。
普通ブイヨン液体培地に、酵母(Pichia anomala)を菌体として103個/ml程度となるように接種した。この懸濁液5mlをL字管にとり、下記組成の製剤を100μl接種し、増殖試験を実施した。なお、製剤は、全成分を混合後、フィルターろ過処理を行った。試験はバイオフォトレコーダーTVS062CA(ADVANTEC)を用いて、30℃で振盪培養し、増殖は、吸光度(OD値660nm)の上昇にて調べた。
普通ブイヨン液体培地に、酵母(Pichia anomala)を菌体として103個/ml程度となるように接種した。この懸濁液5mlをL字管にとり、下記組成の製剤を100μl接種し、増殖試験を実施した。なお、製剤は、全成分を混合後、フィルターろ過処理を行った。試験は実施例2と同様にして行った。
普通ブイヨン液体培地に、酵母(Pichia anomala)を菌体として103個/ml程度となるように接種した。この懸濁液5mlをL字管にとり、下記組成の製剤を100μl接種し、増殖試験を実施した。なお、製剤は、全成分を混合後、フィルターろ過処理を行った。試験は実施例2と同様にして行った。製剤の組成および結果を表7および表8に示す。結果は、経時的な培養液の吸光度(OD値:660nm)で示し、数値が高いほど菌が増殖し、生育抑制効果が低いことを表す。
ポテトデキストロース寒天培地に、カビ(Aspergillus niger)を103CFU/ml程度となるよう添加し、均一に塗布した。これに各製剤を500μl添加後培養し、30℃3日間後の発育を観察した。使用する製剤の組成および結果を表9に示す。なお、結果は、コロニー数(CFU/ml)で評価した。
方法:150gの米を水200gを用いて、一般的な炊飯器を用いて、炊いた。上記炊きたてのご飯に、すし酢26.5g(酢20g、砂糖5g、塩1.5g)を混ぜ、酢飯を調製した。室温程度に冷めた酢飯を30gずつφ90mmの滅菌済みシャーレに分注し、表面を平に均した後、その上に、60mm×60mmにカットした焼き海苔を乗せた。その海苔表面に、菌体として104~105個/ml程度の酵母Pichia anomalaの菌液を、100μl塗布した。菌液が乾燥したら、その上に、表10に示される各試験区の製剤1mlを噴霧し、蓋をしてシールでシャーレの回りを密閉後、30℃で保存した。経時的にサンプリングを行い、生菌数を計測した。なお、生菌数は、1試験区あたり2サンプル計測した時の平均値とした。生菌数の計測方法は、海苔と米との全量に対し、3倍量のリン酸緩衝液(pH7.2)を加え、ストマッカーで粉砕処理して、懸濁液を調製した。この懸濁液をPDA寒天培地に塗布し、30℃で培養しコロニー数を計測した。
普通ブイヨン液体培地に、酵母(Pichia anomala)を菌体として103個/ml程度となるように接種した。この懸濁液5mlをL字管にとり、下記組成の製剤を100μl接種し、増殖試験を実施した。なお、製剤は、全成分を混合後、フィルターろ過処理を行った。試験は実施例2と同様にして行った。製剤の組成および結果を表12に示す。結果は、経時的な培養液の吸光度(OD値:660nm)で示し、数値が高いほど菌が増殖し、生育抑制効果が低いことを表す。
ホップエキスは、二酸化炭素を用いた超臨界抽出のHPE CO2 Extract(Hallertauer Hopfenveredelungs社)を用いた。
150gの米を、水200gを用いて、一般的な炊飯器を用いて、炊いた。得られた炊きたてのご飯に、すし酢26.5g(酢20g、砂糖5g、塩1.5g)を混ぜ、酢飯を調製した。室温程度に冷めた酢飯を30gずつφ90mmの滅菌済みシャーレに分注し、表面を平に均した後、その上に、60mm×60mmにカットした焼き海苔を乗せた。その海苔表面に、菌体として104~105個/ml程度の酵母Pichia anomalaの菌液を、100μl塗布した。菌液が乾燥したら、その上に、表10、および12に示される各試験区の製剤1mlを噴霧し、蓋をしてシールでシャーレの回りを密閉後、30℃で保存した。経時的にサンプリングを行い、生菌数を計測した。なお、生菌数は、1試験区あたり2サンプル計測した時の平均値とした。生菌数の計測方法は、海苔と米との全量に対し、3倍量のリン酸緩衝液(pH7.2)を加え、ストマッカーで粉砕処理して、懸濁液を調製した。この懸濁液をPDA寒天培地に塗布し、30℃で培養しコロニー数を計測した。
Claims (8)
- アムラ植物体またはその処理物と脂肪酸エステル類とを含んでなる、抗真菌剤。
- エタノールをさらに含んでなる、請求項1記載の抗真菌剤。
- ホップエキスをさらに含んでなる、請求項1または2記載の抗真菌剤。
- アムラ植物体またはその処理物と脂肪酸エステル類とを飲食品に添加することを含んでなる、真菌の増殖リスクの低減された飲食品の製造方法。
- エタノールを添加することをさらに含んでなる、請求項4記載の飲食品の製造方法。
- ホップエキスを添加することをさらに含んでなる、請求項4または5に記載の飲食品の製造方法。
- アムラの植物体またはその処理物と脂肪酸エステル類とを飲食品に添加することを含んでなる、飲食品における真菌の増殖を抑制する方法。
- ホップエキスを飲食品に添加することをさらに含んでなる、請求項7に記載の飲食品における真菌の増殖を抑制する方法。
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JP2014512698A JP6181046B2 (ja) | 2012-04-27 | 2013-04-26 | 抗真菌剤 |
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JPH0223855A (ja) | 1988-07-11 | 1990-01-26 | Taiyo Kagaku Co Ltd | 食品の保存法 |
JPH02107175A (ja) | 1988-10-17 | 1990-04-19 | Okuno Seiyaku Kogyo Kk | 食品保存剤 |
CN1062640A (zh) * | 1991-09-27 | 1992-07-15 | 宋心仿 | 食品保鲜剂及其制备方法 |
JPH06253797A (ja) | 1993-02-26 | 1994-09-13 | Taiyo Kagaku Co Ltd | 食品用保存剤 |
JP2000197471A (ja) | 1998-08-10 | 2000-07-18 | Mitsubishi Kagaku Foods Kk | 抗真菌剤および真菌類の増殖抑制方法 |
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JP2005168430A (ja) * | 2003-12-12 | 2005-06-30 | Yonekyu Corp | 食品用の日持ち向上剤および偏性嫌気性細菌増殖抑制剤 |
JP4455955B2 (ja) * | 2004-08-20 | 2010-04-21 | 太陽化学株式会社 | 抗酸化組成物 |
JP2006335709A (ja) | 2005-06-03 | 2006-12-14 | Taiyo Kagaku Co Ltd | 組織因子阻害組成物、及びそれを含有する飲食品、飼料、医薬部外品、医薬品 |
WO2009060304A2 (en) | 2007-11-09 | 2009-05-14 | Avesthagen Limited | Emblica officinalis plant extracts and uses thereof |
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LIU, X. ET AL.: "Effectiveness of Phyllanthus emblica L. essential oil to inhibit the growth of food-spoiling yeasts", JOURNAL OF FOOD SAFETY, vol. 28, 2008, pages 261 - 275 * |
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CN104270966A (zh) | 2015-01-07 |
HK1201692A1 (en) | 2015-09-11 |
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