JP3473220B2 - Novel food preservatives and their use - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to fresh vegetables, seafood,
The present invention relates to a novel food preservative for maintaining high storability of various foods such as prepared foods, cooked rice, noodles, confectionery, etc. without impairing the texture and flavor thereof and a method of using the same.

[0002]

BACKGROUND ART As a method for preserving various foods such as fresh vegetables, seafood, prepared foods, cooked rice, noodles, confectionery, etc., there is a conventional method of refrigerating or freezing the food. Further, there have been proposed techniques such as adding various preservatives to foods, spraying the preservatives onto the foods, or immersing the foods in a solution containing the preservatives to preserve the foods. Furthermore, the surface or surface of the food is gelatin,
A technique has also been proposed in which a protein gel such as collagen or curdlan is coated to control the water activity of the food to improve its preservability (Japanese Patent Laid-Open No. 6-1).
97689, JP-A-6-284874, etc.). However, under the present circumstances, refrigeration or frozen storage of foods tends to cause drying, freezing, and deterioration of flavor, and preservatives are not always effective universally.

The polylysine used in the present invention is an excellent preservative because of its broad antibacterial spectrum and safety, it has a relatively wide range of application among various preservatives that have hitherto existed. However, polylysine is expensive as a preservative, and it is not economical to use it alone as a preservative. Further, even if such an excellent preservative such as polylysine is used, the storage effect is limited. Therefore, in order to solve this problem, a mixture containing polylysine and another antibacterial substance has been developed.

On the other hand, spoilage of foods is mainly derived from the growth of microorganisms in the foods, and the growth of microorganisms is greatly influenced by the water activity of the foods. That is, a certain level or more of water activity is required for the growth of microorganisms. Therefore, foods with a low water activity are hardly spoiled by microorganisms. Salt to reduce the water activity of food,
It is effective to add sugars to foods. However, the addition of salts and sugars affects the flavor of foods (salty and sweetness). In addition, foods with low salts and sugars have been recently demanded from the viewpoint of health, but foods with reduced concentrations of these salts and sugars have high water activity and microbial spoilage is likely to progress. In addition, there are many foods on the market, which have a particularly high water activity or tend to have a high water activity, in accordance with the recent various tastes of consumers. Many of these foods are a combination of several or more types of foodstuffs, which originally have low water activity, and foods that were difficult to rot have increased water activity due to water migration from foods with high water activity. There is also the problem that foods can easily spoil.

Various preservation methods and preservatives have been developed up to now for various foods, but many foods in modern society do not have sufficient preservability. In addition, recently, the number of cases where a large amount of food produced in one area is transported, transported, and consumed all over the distant place has increased.
Considering the transportation time, it is the current situation that the storability required for food is becoming more severe. Among foods, foods generally called daily products have low shelf life,
During the period when it can be sold or enjoyed as a product, the above preservation method,
Even if a preservative is used, it usually lasts from a few hours to at most 2-3 days. For example, in the case of sautéed eggs, the preservable preservative-free period is usually 30 ° C. for one day after production. When a polylysine preparation containing polylysine, glycine and an organic acid as a main component is added to this as a preservative, the shelf life is 2 days. On the other hand, surface-coating with gelatin may be considered as a measure for improving the preservability by controlling the water activity, but in order to improve the preservability of food by such a method, it is necessary to use at least 1% by weight or more of gelatin solution. The food treated with such a high concentration of gelatin has a drawback that the texture becomes poor. Further, the shelf life obtained even at such sacrifice of texture, that is, the shelf life, is the same as or shorter than that when a preservative is added. As described above, considering food transportation, transportation time, and the like, many foods are required to have a better storability than the existing methods.

[0006]

DISCLOSURE OF THE INVENTION The present inventors have conducted extensive studies on a food preservative and a method of using the food preservative, which can extend the shelf life of various foods without affecting the flavor and the like of the foods. As a result, it was found that when polylysine and gelatin are used together in various foods, the savable period thereof can be extended as compared with the case where polylysine or gelatin (or a degradation product thereof) is used alone in foods. It came to completion.

That is, the present invention provides a polylysine-gelatin mixed preparation for food preservation, which comprises polylysine and gelatin as constituents, as a food preservative which is effective for various foods and does not impair the flavor of foods. The purpose of the present invention is to enhance the preservability of the food by treating or cooking the food with added or dissolved water or a seasoning liquid, and then performing a cooling treatment for a short time.

[0008]

[Means for Solving the Problems]

(1) A polylysine-gelatin mixed preparation for food preservation, which comprises polylysine and gelatin as constituent components. (2) The polylysine-gelatin mixed preparation for food preservation according to the above (1), wherein the polylysine concentration is 0.1 to 30% by weight and the gelatin concentration is 1 to 50% by weight. (3) Polylysine for food preservation according to the item (1)
A method for using the polylysine-gelatin mixed preparation for food preservation, which comprises cooling after adding or adhering the gelatin mixed preparation to food. (4) The concentration of polylysine is 0.01 to 0.
The polylysine-gelatin mixed preparation for food preservation according to the above (1) is added to or adhered to the food so that the concentration of the gelatin is 1% by weight and the gelatin concentration is 0.1 to 5.0% by weight, followed by cooling. The method for using the polylysine-gelatin mixed preparation for food preservation according to claim 1.

The polylysine used in the present invention is not particularly limited as long as it can be added to foods, but ε-polylysine which is a natural food preservative is preferable. As ε-polylysine, for example, polylysine manufactured by Chisso Corporation or a polylysine preparation containing polylysine and glycine as components (trade name, Gardlong 110G, manufactured by Chisso Corporation), polylysine preparation containing polylysine and acetic acid as main components ( A polylysine preparation such as a trade name, Guard Ace, manufactured by Chisso Co., etc. can be used. The gelatin used in the present invention may be gelatin itself or a gelatin decomposition product. The gelatin degradation product may be one obtained by chemically decomposing gelatin with an acid or alkali, or one obtained by decomposing gelatin with an enzyme such as protease. The polylysine-gelatin mixed preparation for food preservation according to the present invention has a polylysine concentration of 0.1.
-30% by weight, and the gelatin concentration is 1-50% by weight.
The gelatin concentration is 0.1 to 5% by weight or less, preferably 0.1 to 0.5% by weight, based on the food. The polylysine concentration is 0.01 to 0.1% by weight, preferably 0.01 to 0.05% by weight, based on the food.

When the polylysine-gelatin mixed preparation of the present invention contains one or more of glycine, various organic acids, glycerin, fatty acid monoglyceride and alcohol, a higher storage effect and food flavor can be obtained. The composition of each component can be appropriately selected according to the target food. Examples of the organic acid used include acetic acid, lactic acid, adipic acid, malic acid, citric acid, fumaric acid, succinic acid, etc., and the concentration in the preparation is 0.1 to 30% by weight.
Is preferred. Examples of the fatty acid monoglyceride used include lauric acid monoglyceride, capric acid monoglyceride, caprylic acid monoglyceride and the like, and the concentration in the preparation is preferably 0.1 to 5% by weight. The alcohol used is preferably ethanol, and the concentration in the preparation is preferably 10 to 70% by weight.

As a component of the polylysine / gelatin preparation of the present invention, a monosaccharide, an oligosaccharide, a sugar alcohol, or a dietary fiber having a small thickening / gelling effect can be added to adjust the osmotic pressure of food. The type and amount of sugar added is
Depending on the type of food to be added, for example, galactose as a monosaccharide, sorbose, glucose, maltose as an oligosaccharide, trehalose, melibiose, lactose,
Cellobiose, raffinose, and sugar alcohols such as glucitol, galactitol, and mannitol can be used.

As dietary fibers having little thickening / gelling action, wheat bran, corn fiber, celluloses, polydextrose, indigestible dextrin,
Examples thereof include dietary fiber such as cellulose or an enzymatic decomposition product thereof. Galactose, trehalose, melibiose, lactose and dietary fiber are suitable for non-sweet foods. Sugar and dietary fiber are added as long as the original flavor of the food is not impaired.

The polylysine-gelatin mixed preparation for food preservation of the present invention is added to a food or after being attached to the surface of the food,
Cool and use. For example, the present polylysine-gelatin mixture preparation or this preparation is added to water or a seasoning solution, etc., the food is immersed in a dissolved solution, or this solution is added to and mixed with the food, or this solution is sprayed onto the food, and then this food is Cool and use. The cooling may be carried out under the condition that gelatin is crosslinked, but preferably 0 to 10 ° C. and 2 minutes to
Do it for 2 hours.

With regard to a complex food composed of a combination of two or more kinds of foodstuffs having different water activities, the preservative effect of these foodstuffs can be improved by using the preparation of the present invention separately for one or both of those foodstuffs. It can be done. By using the formulation of the present invention, various foods such as fresh vegetables, seafood, side dishes, cooked rice, noodles, confectionery, etc. at the time of eating do not change the texture or flavor, or are improved and highly preserved. You can maintain sex.

[0015]

EXAMPLES The present invention will be specifically described below with reference to examples. However, these do not limit the technical scope of the present invention. Example 1, Comparative Examples 1 to 3 Gelatin (Miyagi Chemical Industry F-275) 0.3 to 1 L of water
% By weight and polylysine acetic acid preparation (Guard Ace 30,
Polylysine content 1.7% by weight) 1% by weight was added and dissolved by heating to prepare a polylysine-gelatin mixed preparation. With this polylysine-gelatin mixture preparation, 100 g of commercially available dry spaghetti noodles was boiled. Boiled noodles with hot water 3
It was left to cool for 0 minutes, refrigerated at 4 ° C. for 30 minutes and then stored at 30 ° C., and the period during which it could be enjoyed was measured. As a comparative example, in place of the polylysine-gelatin mixed preparation,
Comparative example 2 in which 0.3% by weight of gelatin was added to and mixed with L
Was prepared by adding 1% by weight of a polylysine acetic acid preparation to 1 L of water, and in Comparative Example 3, the noodles were boiled in accordance with Example 1 except that 1 L of water was used, and the shelf life of the noodles was measured. The results are shown in Table 1.

[0016]

[Table 1] There was no difference in the flavor of each noodle.

Example 2 and Comparative Examples 4 to 6 5% by weight of gelatin (F-275, Miyagi Chemical Industry Co., Ltd.) and 5% by weight of polylysine-glycine preparation (Guardlong 110G, polylysine content 8.3% by weight) were dissolved by heating. Then
A polylysine-gelatin mixed preparation was prepared. Liquid egg 400
50 g of this preparation was added to and mixed with 50 g of seasoning liquid and 20 g of sugar, and the mixture was baked to prepare thick roasted eggs. 4 this thick roasted egg
After refrigerating at ℃ for 1 hour, store at 30 ℃ and 10 ℃,
The shelf life was measured. As a comparative example, polylysine-
Instead of the gelatin mixed preparation, Comparative Example 4 was gelatin 5
Wt% aqueous solution, Comparative Example 5 is a polylysine-glycine preparation 5 wt% aqueous solution, and Comparative Example 6 is Example 2 except that water is used.
Thick-baked eggs were prepared according to the above, and the shelf life of the eggs was measured. The results are shown in Table 2.

[0018]

[Table 2] It should be noted that there was no difference in the flavor and texture of the prepared thick roasted eggs.

Example 3, Comparative Examples 7 to 9 3% by weight of gelatin (Miyagi Chemical Industry F-275) in water,
Polylysine 50% by weight Powder 1% by weight (Polylysine 0.5%
(Wt%) was dissolved by heating to prepare a polylysine-gelatin mixed preparation. In a chiffon cake (water activity value 0.93) in which whipped cream (water activity value 0.87) was pressed, at the time of cream whipped, a cream was prepared by adding 10% by weight of the polylysine-gelatin mixture preparation cooled to room temperature to the cream weight, 10 pieces of cream-rotating yeast were inoculated to 1 g of the cream and pressed into a chiffon cake to complete the cake. These cakes were refrigerated at 4 ° C. for 2 hours and then stored at 30 ° C., and the shelf life was measured. . As a comparative example, instead of the polylysine-gelatin mixed preparation, Comparative Example 7 is a 3 wt% gelatin aqueous solution, Comparative Example 8
Is a polylysine 50% by weight powder 1% by weight aqueous solution, Comparative Example 9
A cake was prepared according to Example 3 except that water was added, and the period during which it could be enjoyed was measured. The results are shown in Table 3.

[0020]

[Table 3] From the table, the cake using the cream to which the mixed preparation of polylysine-gelatin was added had a higher bacteriostatic effect on the cream-rotting bacteria than the others, and a shelf life of 4 days was achieved. Normally, when using only polylysine, the shelf life of polylysine is 4 days or longer, but when cream is pressed into a highly water-active chiffon cake, the water activity of the cream changes due to the migration of water from the chiffon cake. And the bacteriostatic effect of polylysine decreases. On the other hand, it is considered that the combined use of gelatin and polylysine suppresses the increase in the water activity of the cream, and the bacteriostatic effect of polylysine is sufficiently exerted.

Example 4, Comparative Examples 10 to 12 A polylysine-glycine preparation (Guard Long 110G, polylysine content 8.3% by weight) and gelatin (Miyagi Chemical Industry F-275) were mixed at a weight ratio of 3: 5. 8 g of the prepared polylysine-gelatin mixture preparation is dissolved in 20 g of seasoning solution containing mirin, amino acid and the like under heating, and the seasoning solution is uniformly mixed with 820 g of steamed potato, 120 g of mayonnaise and 40 g of vegetables (cucumber, carrot, onion). A potato salad was prepared by mixing. The prepared potato salad was stored at 10 ° C., and its shelf life was measured. As a comparative example, instead of a polylysine-gelatin mixture preparation, Comparative Example 10 was prepared by dissolving 5 g of gelatin in a seasoning solution, Comparative Example 11 was prepared by dissolving 3 g of a polylysine-glycine preparation in a seasoning solution, and Comparative Example 12 was prepared. A potato salad was prepared in accordance with Example 4 except that a seasoning solution containing nothing was used,
The expiration date was measured. The results are shown in Table 4.

[0022]

[Table 4] Further, the potato salad of Example 4 was superior in texture (the crispness of vegetables) to any of Comparative Examples 10 to 12.

[0023]

EFFECTS OF THE INVENTION By supplying an effective food preservative to various foods according to the present invention and using the food preservative, it is possible to preserve the food without changing or improving the texture and flavor of the food. Therefore, the shelf life can be relatively extended and the shelf life can be relatively extended.

─────────────────────────────────────────────────── ─── Continued Front Page (51) Int.Cl. ⁷ Identification Code FI A23L 1/16 A23L 1/48 1/48 1/19 // A23L 1/19 1/32 D 1/32 A23B 4/14 Z (56) References JP 62-58975 (JP, A) JP 2-107175 (JP, A) JP 3-262439 (JP, A) JP 5-56773 (JP, A) Kaihei 7-135943 (JP, A) JP-A-9-28353 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 3/3526 501 A23B 4/14 A23B 7/14 JISC file (JOIS)

Claims (4)

(57) [Claims] 1. A polylysine-gelatin mixed preparation for food preservation, which comprises polylysine and gelatin as constituents. 2. A polylysine concentration of 0.1 to 30% by weight,
The polylysine-gelatin mixed preparation for food preservation according to claim 1, wherein the gelatin concentration is 1 to 50% by weight. 3. A polylysine for food preservation according to claim 1.
A method for using the polylysine-gelatin mixed preparation for food preservation, which comprises cooling after adding or adhering the gelatin mixed preparation to food. 4. A polylysine concentration of 0.01 for food.
~ 0.1 wt%, gelatin concentration 0.1-5.0 wt%
The method for using the polylysine-gelatin mixture preparation for food preservation according to claim 1, which comprises adding or adhering the polylysine-gelatin mixture preparation for food preservation according to claim 1 and then cooling.