JP3040293B2 - Food preservatives - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food preservative.

[0002]

2. Description of the Related Art The distribution process of foods, store and preservation in stores or at home is a problem that is always required to be solved with the history of human beings, and various physical or chemical methods have been devised as countermeasures therefor. For example,
In addition to freezing, refrigeration, drying, salting, sugar storage, heat sterilization, heat sterilization (bottle and canning), packaging heating, gas phase replacement inside the packaging, pickling, lactic acid fermentation, benzoic acid, sorbic acid, etc. The use of chemical preservatives has been taken as a countermeasure.

[0003] Although the development of food storage and preservation methods has been ongoing since ancient times, the demands on foods themselves change with the times. Although safety is a primary requirement in any age, in recent years there has been a growing interest in health and food, and at the same time, an interest in natural or near-natural foods.

[0004] Such a recent tendency toward foods has a remarkable influence on the method of preserving foods. From a safety perspective, reduce the addition of synthetic preservatives to food as much as possible.From a natural perspective, freezing, refrigeration, drying and salting are not so preferred. Various methods have been developed for various demands for reducing the salt concentration as much as possible.

[0005] Further, a problem with modern foods is that the borders of foods are disappearing, and food materials or foods themselves are being imported from all over the world. This means that, along with food, various microorganisms that adhere to or contaminate food are entering the food market widely, and many new food poisoning bacteria, such as Listeria monocytogenes, and some Salmonella, Botulinum A not detected
Alternatively, the danger of food poisoning due to type B bacteria has been pointed out.

[0006] A further problem of modern foods is the increase in cooked foods, such as salads, sandwiches, fried eggs, custard cream, chicken nuggets, chicken baskets, fries, etc., and combinations thereof.
The so-called side dishes have come to be marketed with a certain degree of assurance of stability against microorganisms for a certain period of time.

[0007] Further, from the viewpoint of food health, the salt concentration is reduced in all preservable foods. For example, the salt concentration of salted squid was reduced from 10% to 4% to 4%. 12 to 3% of pickles and 4 to 6% of meat products, and 2.5 to 3% of meat products
2%, miso about 13% and 4-8% of dried fish and seafood are decreasing to 0.6-1%. This means that the stability of foods to microorganisms is remarkably reduced, and the foods are not only easily rotted, but also have reduced safety against various food poisoning bacteria.

As a storage and preservation measure for such foods,
First of all, clean the environment in which foods are manufactured, minimize microbial contamination in the production and packaging process of food, use food materials with the lowest possible microbial contamination, perform the manufacturing process through the packaging process. It is customary to take basic measures such as keeping the temperature only low and storing the product at low temperature. However, it is extremely difficult to completely eliminate the number of microorganisms in food raw materials, and if raw meat or seafood is used, at least about 10 ³ / g of microorganisms are present, and Even if there is a heat sterilization step at about 60 to 80 ° C. during the manufacturing process, it is inevitable that heat-resistant bacterial spores remain.

Further, even when food is kept at a low temperature, some bacteria grow well at a low temperature. Some food poisoning bacteria grow at low temperatures, and Yersinia ent
erocolitica, Listeria monocytogenes, Clostridium
Even if stored at a low temperature of about 5 ° C., botulinum type E bacteria and the like grow gradually and produce sufficient amounts of bacteria and toxins to cause food poisoning. Of course, normal psychrotrophs grow over time and spoil food. Food preservation and microbiological safety are not just a matter of food producers and distributors, but are also influenced by the temperature and the passage of time after being brought to the consumer.

[0010]

For these reasons,
Even if microbiological control is sufficiently carried out in the production and distribution processes, it is still necessary for the food itself to have stability or resistance to microorganisms. For this purpose, there is a use of a so-called chemical preservative. However, the use of synthetic preservatives such as benzoic acid, sorbic acid, propionic acid, and parabens has led some consumers to question their safety,
Utilization of naturally occurring organic acids such as acetic acid and lactic acid or salts thereof, use of amino acids such as glycine, use of protamine which is a protein of milt of fish, and the like are being attempted.
However, although these natural substances have the advantage of safety, from the viewpoint of food preservation, problems such as a narrow antibacterial spectrum, the necessity to use a large amount, and a color and a peculiar smell are generated. was there.

[0011] Therefore, the search for a substance that is highly safe and that can improve the preservation of food and the safety against microorganisms has been enthusiastically carried out. For example, a peptide or protein produced by lactic acid bacteria has an antibacterial property. Utilization of bacteriocin, which is degraded and digested by human digestive enzymes while having the above characteristics, has been studied (for example, Food Technolog
y 164-167, Jan. 1989). However, bacteriocins generally have a narrow range of antibacterial spectrum, and it has been difficult to store foods in a wide range by themselves.

Accordingly, the present invention is to improve the preservability of a wide range of foods by using a substance that acts synergistically with bacteriocin, and to further enhance the safety and quality of the foods. It is an object of the present invention to provide a food preservative free of any preservatives.

[0013]

Means for Solving the Problems The present invention relates to: 1) a bacteriocin produced by a lactic acid bacterium belonging to the genus Lactobacillus, sodium acetate, lactic acid, glycerin fatty acid ester, sucrose fatty acid ester, alanine, protamine, pectin or A food preservative containing at least one compound selected from the group consisting of pectin hydrolyzate, chitosan, pepper extract, wasabi extract, hop extract and alcohol. Item 2) Lactobacillus genus bacteria A food preservative containing the produced bacteriocin and at least two compounds selected from the group consisting of sodium acetate, lactic acid, glycerin fatty acid ester, sucrose fatty acid ester, alanine, protamine and glycine; and 3) lactic acid bacteria Lactobacillus (Lactobacillus) produced by bacteria It is intended to provide a food preservative containing teriocin and at least two kinds of compounds selected from the group consisting of pectin or pectin hydrolyzate, chitosan, pepper extract, wasabi extract, hop extract, alcohol and polylysine. .

In the present invention, the bacteriocin produced by the lactic acid bacterium Lactobacillus (hereinafter sometimes referred to as the bacteriocin of the present invention) includes lactocin 27 (Lactocin 27) produced by Lactobacillus helveticus LP27. , Lactobacillus
acidosine 8912 produced by acidophilus TK8912 (Acidoc
in 8912), plantaricin A produced by Lactobacillus plantarum C-11 (Plantaricin A), Lactobacillus pisc
Bacteriocin produced by icola LV17 can be mentioned.

These bacteriocins are all proteins or peptides having antibacterial properties, are isolated at a high ratio from many fermented dairy products, and are different from those resident in ordinary dairy products. It is estimated that the producing bacteria have been isolated from the human digestive tract. In addition, bacteriocin is completely degraded and digested by human digestive enzymes such as pepsin, trypsin, and chymotrypsin. In addition, the stability to heat is high, and
The activity is not lost by heating at 0 ° C. for more than 20 minutes. Furthermore, it basically exhibits antibacterial activity against Gram-positive bacteria, particularly lactic acid bacteria, and also exhibits antibacterial activity against staphylococci, Bacillus subtilis, Clostridium, and Listeria monocytogenes.
The bacteriocin of the present invention is produced by Lactobacillus and may have any effective antibacterial activity, and may contain other components.

The compound which can be used together with bacteriocin in the invention of item 1) includes sodium acetate and lactic acid. Among Lactobacillus lactic acid bacteria, for example, L.piscicola and L.divergens
Some bacteriocin-producing bacteria have low acid production, such as (sometimes classified as Carnobacterium),
The bacteriocin produced by such lactic acid bacteria exerts a strong antibacterial activity especially when used in combination with these acids or salts. By containing sodium acetate or lactic acid together, not only supplements the antibacterial effect against gram-negative bacteria and fungi that do not have strong antibacterial action of bacteriocin, but also enhances the action of bacteriocin itself, The antibacterial action of bacteriocin can be increased several times. In addition, the action of bacteriocin clearly appears in some strains of Gram-positive bacteria for which the action was not clear. Although the reason for this is not clear, lactic acid, in particular, has a strong effect of increasing the stability of proteins, and may prevent the degradation and inactivation of bacteriocin in foods. Sodium acetate and lactic acid are 0.1 to bacteriocin.
It is preferable to mix them in a ratio (weight ratio) of 1 to 500.

Further, in the invention of item 1), examples of the compound that can be used together with bacteriocin include glycerin fatty acid ester and sucrose fatty acid ester. Fatty acids constituting these esters include, for example, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid and oleic acid. Among them, monoesters of caprylic acid, capric acid and lauric acid are preferable as glycerin fatty acid esters, and monoesters of lauric acid, myristic acid, palmitic acid and stearic acid are preferable as sucrose fatty acid esters.

It is presumed that when these fatty acid esters are used in combination with bacteriocin, it is presumed that the permeability of bacteriocin to the microbial cells is increased, and as a result, the minimum inhibitory concentration is reduced. . In the present invention, the fatty acid ester is added to bacteriocin in an amount of 0.0
It is preferable to contain it at a ratio of 5 to 250.

As the compound used in combination with the bacteriocin of item 1), alanine can be mentioned. Since alanine inhibits the synthesis of bacterial cell walls, it is presumed that permeation of bacteriocin into bacterial cells is promoted and its antibacterial action is greatly enhanced. It is effective to contain alanine at a ratio (weight ratio) of 0.1 to 500 with respect to bacteriocin.

The compound used in combination with the bacteriocin of item 1) includes protamine. Protamine binds to the cell membrane of bacterial cells, leaking cell contents,
It is presumed that it enhances the entry of bacteriocin into bacterial cells. Protamine is 0.0 to bacteriocin.
It is preferable to contain it in a ratio (weight ratio) of 5 to 100.

In the item 1), pectin, pectin hydrolyzate and chitosan are used as a substance to be used together with bacteriocin. Although there are still many unclear reasons for the inhibitory effect on microorganisms caused by the combined use of these substances, in actual foods, synergistic effects often appear clearly, and therefore, they are usefully used in combination. be able to. These substances are preferably contained at a ratio (weight ratio) of 0.1 to 500 with respect to bacteriocin.

In the item 1), the substances used together with the bacteriocin include pepper extract, wasabi extract and hop extract. The effect of these substances is presumed to be that the phenolic components cause a large damage to the cell membrane of the microorganism, and thus help the bacteriocin to enter the microbial cells. These substances are preferably contained at a ratio (weight ratio) of 0.05 to 500 with respect to bacteriocin.

Further, as the alcohol, propylene glycol and ethyl alcohol can be exemplified. It is well known that these alcohols inhibit or kill microorganisms by damaging the membrane tissue of microbial cells. However, when used in combination with bacteriocin, as described in item 1), a marked increase in action is observed. Invite. It is presumed that the reason for this may be to assist the entry of bacteriocin into the microbial cells. It is effective that the alcohol is contained in the bacteriocin at a ratio of 0.05 to 500 (weight ratio).

In the item 1), at least one selected from the above compounds is used in combination with bacteriocin. Combination may be one, but the target food type, composition, anticipated contamination or deterioration causing microorganisms, pH, water activity,
Depending on the required storage temperature, storage period and the like, two to three, and sometimes more, compounds can be used in combination.

In the item 2), the bacteriocin and at least 2 of a compound selected from the group consisting of sodium acetate, lactic acid, glycerin fatty acid ester, sucrose fatty acid ester, alanine, protamine and glycine are used.
Use seeds together. Glycine has the same effect as alanine, and the blending amount is also the same. Fatty acid esters are the same as in item 1), and the compounding amounts of other compounds are also in item 1).
Is the same as In the item 2), as described above, bacteriocin and two or more compounds described in the item 2) can be appropriately used in combination.

In item 3), the bacteriocin is used in combination with at least two kinds of compounds selected from the group consisting of pectin or pectin hydrolyzate, chitosan, pepper extract, wasabi extract, hop extract, alcohol and polylysine. I do. Since polylysine causes damage to the cell wall structure of bacteria, it is thought that remarkable inhibition of protein synthesis occurs, and it is presumed that polylysine increases the invasion of bacteriocin into bacterial cells. The blending amount is preferably 0.05 to 100 (weight ratio) with respect to bacteriocin. Item 3) is the same as item 1), such as the amounts of other compounds. In item 3), as in item 2), bacteriocin and two or more compounds described in item 3) can be appropriately used in combination.

For example, as an example of the item 2), it is often good to use sodium acetate and / or lactic acid in combination with alanine and / or glycine for meat products.
A combination of sodium acetate and glycine is a typical example. Protamine may be further used in combination. For pickles, as an example of item 1), it is preferable to use sodium acetate and / or lactic acid in combination with a pepper extract, a wasabi extract or a hop extract. When a pepper extract, a wasabi extract or a hop extract is used in combination, there is also an advantage that the food has antioxidant and discoloration preventing effects.

Furthermore, for example, when the bacteriocin of the present invention is used in combination with protamine, if the compounds described as typical examples in the above-mentioned meat product are added together, many meat products such as sausage can be obtained. , Ham or kamaboko can be extended in storage time, and microbial stability can be improved.

In using the food preservative of the present invention, it is necessary to pay attention to the relationship between the salt concentration in the food and the effect, and the effect is large if the salt concentration is relatively high. In such a case, a great preservation effect can be obtained, especially when several percent or less (in the food) of alcohol is combined.
In such a case, the effect can be further enhanced by using polylysine in combination.

The bacteriocin of the present invention is unstable to heat in a meat slurry, but is generally extremely stable to heat, and can withstand heating at 120 ° C. for 20 minutes. Therefore, the number of surviving bacteria can be reduced by heating the food, and the preservative containing the bacteriocin of the present invention can be effectively improved in preservability.

[0031]

EXAMPLES The effects of the present invention will be described below with reference to examples. The method for producing bacteriocin used in the following examples is as follows. That is, three 1-liter Erlenmeyer flasks were prepared, each containing 500 ml of an MRS medium having the following composition, and sterilized by heating at 98 ° C. for 30 minutes. Among the above Lactobacillus bacteria, L. helveticus LP27,
L. acidophilus TK8912 and L. plantarum C-11 were inoculated one by one and cultured at 30 ° C. for about 20 hours. The culture was heated at 80 ° C. for 10 minutes, concentrated, and lyophilized to obtain 32 g, 33 g, and 32 g of three types of lactobacillus bacteriocins, lactosin 27, acidosin 8912, and plantaricin A, respectively. These dried cultures were used as the respective bacteriocins.

Composition of MRS medium (g / l) Polypeptone (Daigo nutrition) 10; Meat extract (Wako)
10; yeast extract (Oriental Yeast) 5; glucose 20; Tween-80 1; K 2 HPO 4 2; anhydrous sodium acetate 5; ammonium citrate 2; MgSO ₄ ·
_{7H 2 O 0.1; MnSO 4 ·} 4-6H 2 O 0.0
5

Among the various components used in combination with bacteriocin, the pepper extract, wasabi extract, hop extract and pectin hydrolyzate are manufactured by Asama Kasei Co., Ltd. M-100, manufactured by Riken Vitamin Co., Ltd., was used as the glycerin aliphatic ester, and S-1570, manufactured by Mitsubishi Kasei Food Co., Ltd., was used as the sucrose aliphatic ester.

EXAMPLE 1 1,000 g of minced meat, 300 g of onion, 60 flour
g, the basic composition of a hamburg containing 50 g of water,
Various preservative components shown in the left column of Table 1 were added to the proportions shown in Table 1, and the pH was adjusted to 5.8 with hydrochloric acid or sodium hydroxide.
Then, the mixture was molded in 30 g portions, steamed for 25 minutes, and cooled. Prepare 5 of these per test section,
After storage at 25 ° C., a storage test was conducted by checking the appearance and odor. The test results are shown in the right column of Table 1 as an average value of five storage days.

Before the storage test, the test group to which the preservative of the present invention was added had no difference in color, taste, odor, morphology, etc. from the control group, and no adverse effect on the quality due to the addition was observed. .

[0036]

[Table 1]

Example 2 Salted radish (Taquan) was desalted under running water until the salt content became 3%, and it was seasoned in a seasoning solution having the formulation shown in Table 2 in a refrigerator for 3 days. Next, the preservative shown in the left column of Table 3 was added to the seasoning liquid of Table 2 at a concentration 4 times, and 300 g of seasoned and pickled Taquan was added to 100 ml of the preservative, and the resultant was packed in a bag. 3). Various test groups were prepared in the same manner, stored at 20 ° C., and the number of storage days was determined by observing the turbidity of the Taquan solution and swelling of the bag. The results are shown in the right column of Table 3.

[0038]

[Table 2]

[0039]

[Table 3]

Example 3 Alaska pollack SA grade frozen surimi 2.5 kg, salt 75
g, mirin 50 g, soda glutamate 25 g, sugar 2
A preservative whose composition is shown in the left column of Table 4 was added to the basic composition containing 5 g, potato starch 175 g and ice water 1 kg, and the ratio of each component of the additive to the basic composition was as shown in Table 4 (% by weight). After adding various additives and stirring for 30 minutes, vinylidene chloride film (folded diameter 50 mm)
The kamaboko obtained by filling about 100 g at a time and heating in hot water at 90 ° C. for 30 minutes was used as a storage test specimen together with the kamaboko without a preservative obtained in the same manner. For the preservation test, store 5 pieces of casing kamaboko per test section in a 15 ° C thermostat,
The preservability was visually observed to determine the preservative effect. The results are shown in the right column of Table 4.

[0041]

[Table 4]

[0042]

According to the present invention, the food has high shelf life,
It is possible to provide a food preservative that is highly safe and does not impair the quality of food.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Masayuki Harada 1-13-11, Higashicho, Nishinomiya City, Hyogo Prefecture Inside Tamon Shuzo Co., Ltd. (72) Inventor Mizuo Yajima 20-3 Nihonbashi Kodenmacho, Chuo-ku, Tokyo Asama Kasei (56) References JP-A-2-283269 (JP, A) JP-A-4-349846 (JP, A) JP-A-2-300106 (JP, A) A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 3/34-3/3598 C12P 1/04

Claims (3)

(57) [Claims] 1. A lactic acid bacterium Lactobacillus
Bacteriocin produced by genus bacteria, sodium acetate,
Food containing at least one compound selected from the group consisting of lactic acid, glycerin fatty acid ester, sucrose fatty acid ester, alanine, protamine, pectin or pectin hydrolyzate, chitosan, pepper extract, wasabi extract, hop extract and alcohol For preservatives. 2. A lactic acid bacterium, Lactobacillus.
Bacteriocin produced by genus bacteria, sodium acetate,
A food preservative containing at least two compounds selected from the group consisting of lactic acid, glycerin fatty acid ester, sucrose fatty acid ester, alanine, protamine and glycine. 3. A lactic acid bacterium, Lactobacillus.
A food preservative comprising a bacteriocin produced by a genus bacterium and at least two kinds of compounds selected from the group consisting of pectin or pectin hydrolyzate, chitosan, pepper extract, wasabi extract, hop extract, alcohol and polylysine .