JPH0698738A - Preservative for food - Google Patents

Abstract

PURPOSE:To obtain the food preservative comprising the combination of a specific compound with a germicidal extract extracted from the ball flower of Humulus luplus L., widened in the germicidal spectrum, synergistically enlarged in the germicidal action, and reduced in the effects to the flavors of foods as much as possible. CONSTITUTION:The food preservative comprises (A) the extract of the ball flower of Humulus luplus L. with cold water, hot water, an organic solvent such as an alcohol or ether, or the alkaline aqueous solution of an alkali metal hydroxide or sodium carbonate, and (B) a substance selected from among an organic acid (salt) such as sorbic acid (salt), benzoic acid (salt), acetic acid, fumaric acid or adipic acid, glycine, lower fatty acid ester, sugar ester, vitamin B1 ester, polymerized phosphate, ethanol, polylysine, protamine, lysozyme, Glycyrrhiza glabra L.-extracted germicidal substance, Guinea pepper extract, pectin decomposition product, mangosteen pericarp extract, Wasabi japonica extract, chitosan, and phytic acid. The preservative is preferably added to a food in an amount of 0.01-5%.

Description

Detailed Description of the Invention

[0001]

The present invention relates to a preservative for foods.

[0002]

Background Art [Problems to be Solved by the Invention] The hop (scientific name: Humulus luplus L.) citrus has long been used for beer production, and imparts a bitterness and aroma peculiar to beer and precipitates protein. It suppresses turbidity, improves foaming, and prevents beer from decaying. A large number of female hop flowers are collected into pine cone-shaped flowers, and when they mature, granules called lupulin are formed at the base of all female flowers, which contain essential oil that is the source of bitterness and aroma. Be done. The source of bitterness is a group of compounds called alpha acids such as humulone. Research on the antibacterial properties of these humulones has been conducted for a long time, and Hough et al. Strongly and specifically inhibit the growth of Gram-positive bacteria, but antibacterial activity against Gram-negative bacteria and yeasts that contribute to beer fermentation. It reports that it does not show sex. (Hough, JS:
J. Inst. Browny. , 63, 331 (195
7). ) In addition, Nishiyama et al. Are investigating the effects of hop deterioration on microbial growth inhibition. According to this, antibacterial against lactic acid bacteria due to the deterioration of the hops is weakened, A
cetobacter sp. , Pseudomona
s sp. On the contrary, the antibacterial activity is increased against Escherichia coli and yeast, and this increase in antibacterial activity against yeast is attributed to polyphenol. (Ryuzo Nishiyama, Michio Ozaki: J. Antibac. Antifung. Age
nts, 19, 217 (1991). )

On the other hand, the inventors of the present invention have searched for materials for preservatives for foods which are ingested as daily foods. Natural substances that have been developed so far, such as polylysine, protamine and lysozyme, and licorice extract antibacterial substances, which are preservatives other than chemically synthesized products, show extremely strong antibacterial activity against certain fungi, but the antibacterial spectrum It is not sufficient as a food preservative due to its small size. In addition, since these substances are expensive, it is not preferable to add a large amount of them in order to sufficiently satisfy the storability, because it increases the cost of the target food.

On the other hand, in addition to the above, many studies have been conducted on the fact that substances that exhibit antibacterial properties are contained in foods that have been ingested for a long time such as spices. There is nothing to satisfy.

The present inventors have conducted various experiments to utilize the above-mentioned hops as a food preservative. However, an extract extracted from hop peony with cold water, hot water, or an organic solvent such as alcohol, ether, acetone, or hexane or an alkaline aqueous solution such as alkali hydroxide, ammonium carbonate, or sodium phosphate has an antibacterial spectrum. As it is, it is not versatile as a food preservative. Moreover, although not all the antibacterial substances in this hop extract have been clarified, it is considered that a large amount of the above-mentioned humulones and polyphenols are contained therein. Therefore, if the amount of hop extract added to food is large, the taste and aroma of the food will be adversely affected.
However, as a result of further diligent research to overcome these drawbacks, the present inventors have surprisingly found that hop extract contains sorbic acid, benzoic acid and its salts, acetic acid, fumaric acid, adipic acid, etc. Organic acids and their salts, glycine, lower fatty acid ester, sugar ester, vitamin B ₁ ester, polymerized phosphate, ethanol, polylysine, protamine, lysozyme, licorice extract antibacterial substance, pepper extract, pectin degradation product, mangosteen peel extract object,
It was found that the combined use of horseradish extract, chitosan and phytic acid not only broadens the antibacterial spectrum but also exerts a remarkably stronger antibacterial effect than expected.
Although the present inventors have not yet clarified the mechanism for improving these antibacterial properties, the improvement of these antibacterial properties is clear from the experimental results. Then, as a result of further earnest studies on practical application as a food preservative, the present invention has been completed.

[0006]

That is, the food preservative of the present invention comprises, as a means for solving the above problems, one or more selected from hop extract and other specific substance groups. It is a combination of and to broaden the antibacterial spectrum,
The antibacterial effect is synergistically increased, and the effect on the flavor of food is minimized, which is extremely excellent.

Hops ( Humulus lupulus L.), which is a raw material of the hop extract used in the present invention
Is a plant belonging to the dioecious mulberry family, and only female plants are cultivated. Although the shape, size, number and the like of the flowers used are different depending on the variety, any variety can be used for the hop extract used in the present invention. Further, recently, there is a form of pellets (hereinafter, referred to as hop pellets) formed into a size as small as the tip of a little finger after crushing hop peony flowers at low temperature, but the hop extract used in the present invention is this. Can also be used. Furthermore, these can be used simultaneously.

The hop extract used in the present invention means cold water, hot water or an organic solvent such as alcohol, ether, acetone, hexane or alkali hydroxide, sodium carbonate, ammonium carbonate, sodium phosphate or the like. It refers to all fractions containing antibacterial substances such as humulones and polyphenols extracted with an alkaline aqueous solution, and those extracted by any method can be used.

The hop extract is usually used after being dried and powdered, but it may be used as it is depending on the extraction method.

Next, a specific substance group used in combination with the hop extract will be described.

As salts of sorbic acid or benzoic acid,
Sodium or potassium salts are preferred.

The organic acids such as acetic acid, fumaric acid and adipic acid, their salts and glycine may be of any grade that can be added to foods.

As the lower fatty acid ester, for example, an ester of caproic acid, caprylic acid, lauric acid and the like with glycerin can be used.

Any sugar ester may be used as long as it is permitted as a food additive.

Examples of the vitamin B ₁ ester include vitamin B ₁ sulfate, such as lauryl sulfate and cetyl sulfate.

Examples of the polymerized phosphate include sodium pyrophosphate, sodium metaphosphate, sodium polyphosphate and the like.

Polylysine can be separated and collected from a culture obtained by culturing a polylysine-producing bacterium belonging to the genus Streptomyces.

Protamine can be used in any form such as free protamine, protamine sulfate and protamine hydrochloride.

As lysozyme, those commercially available for foods can be used.

Regarding the licorice extract antibacterial substance, Japanese Patent Application No. 60
What was manufactured using the manufacturing method described in No. 17298, ie, the antibacterial substance extracted from licorice with an aromatic hydrocarbon, acetone, ethanol, etc., can be used. The substance of the licorice-extracted antibacterial substance is unknown at present, but it is considered to be a substance completely different from glycyrrhizin used as a so-called sweetener.

Regarding the pepper extract, Japanese Patent Application No. 2-32
What was manufactured using the manufacturing method described in No. 2370, ie, the water-soluble fraction extracted from the fruit of pepper with an aqueous solvent, can be used.

Regarding the pectin degradation product, Japanese Patent No. 144
What was manufactured by using the manufacturing method described in No. 7760, that is, what was decomposed into a molecular weight of 600 to 5000 by reacting pectin such as fruits and vegetables such as apple, grape and citrus with enzymes, acids and alkalis was used. be able to.

Regarding the mangosteen peel extract, one produced by the method described in Japanese Patent Application No. 3-85697, that is, mangosteen peel from ether,
An organic solvent such as ethanol, acetone, chloroform, or ethyl acetate, or an extract extracted with an alkaline aqueous solution such as alkali hydroxide, sodium carbonate, ammonium carbonate, or sodium phosphate can be used.

Regarding the wasabi extract, Japanese Patent Application No. 60-4
Manufactured using the manufacturing method described in No. 8354, that is, water contained in horseradish in a state in which the enzyme contained in horseradish (also known as horseradish radish or horseradish) is inactivated or the enzyme action is inhibited. It is possible to use an extract containing an antibacterial substance, which is extracted by using a mixed solvent of water and an organic solvent, and the extract is heated at a temperature of 100 ° C. or higher.

Chitosan is usually marketed for foods, and can be used in any form such as free state, acetate and glutamate.

Finally, phytic acid, which can be used commercially, is usually used for foods.

The ratio of each constituent in the present invention is 0.001 to 100 parts by weight of sorbic acid, benzoic acid and salts thereof per 1 part by weight of hop extract, acetic acid, fumaric acid, adipic acid, etc. Of 0.005 to 500 parts by weight, glycine of 0.05 to 500 parts by weight, lower fatty acid ester of 0.05 to 200 parts by weight, sugar ester of 0.05 parts by weight. Parts to 200 parts by weight, vitamin B ₁ ester 0.0005 to 100 parts by weight, polymerized phosphate 0.01 to 100 parts by weight, ethanol 1 to 1000 parts by weight, polylysine 0.1. 00
5 to 200 parts by weight, protamine 0.005 to 500 parts by weight, licorice extract antibacterial substance 0.001
Parts by weight to 200 parts by weight, pepper extract 0.001 to 200 parts by weight, pectin degradation product 0.005 to 500 parts by weight, mangosteen pericarp extract 0.00.
1 to 200 parts by weight, wasabi extract 0.001
The amount of chitosan is 0.0005 to 200 parts by weight, and the amount of phytic acid is 0.001 to 500 parts by weight.

The addition amount of the food preservative of the present invention to food depends on the combination of the constituents and is not particularly limited, but is 0.01% to 5%.
% Range is preferred.

There is no limitation on the method of adding the food preservative of the present invention, and the hop extract and other concomitant substances may be added together or separately. When the preservative for food of the present invention is used as an aqueous solution, it may be sprayed onto the food or the food may be immersed in the aqueous solution.

There is no particular restriction on the timing of addition of the food preservative of the present invention, and it may be carried out at any step in the production process of foods. For example, in the case of processed foods, an aqueous solution is generally prepared after heat molding and before packaging. It is added by spraying or dipping in an aqueous solution. In order to more effectively develop the antiseptic effect of the food by the food preservative of the present invention, it is preferable to heat the food after adding the food preservative of the present invention. The heating temperature may be a normal heating temperature for cooking or sterilization or lower, but it is preferable to heat the inner temperature to 50 ° C. or higher.

The foods to which the food preservative of the present invention is applied are not particularly limited. For example, side dishes (tsukudani etc.) and pickles (lightly pickled) mainly made of grains, vegetables, fruits, seaweeds and the like are used. , Fish pickles, fish paste such as kamaboko, rice paste, chikuwa, fish ham, fish delicacies, sausages,
Wiener sausage, bacon, hamburger, meatballs and other meat products, tofu, soymilk, canned coffee and other beverages.

[0032]

EXAMPLES The present invention will be described in more detail with reference to examples.

Example 1 1 part of hop pellets was immersed overnight in 8 parts of 50% ethanol. Then centrifuge,
The supernatant liquid without the residue was concentrated and dried to obtain a hop extract. This hop extract is 30ppm, 50ppm, 70
The tryptosoy agar medium (pH 6.0) added with ppm, 100 ppm, 300 ppm and 500 ppm was inoculated with 4 kinds of bacteria as test bacteria and cultured at 30 ° C. for 72 hours, and then the presence or absence of growth of the bacteria was observed. The results are shown in Table 1.

[0034]

[Table 1]

The types of bacteria and evaluation criteria used in the tests shown in Table 1 are as follows. 1. Type of bacterium A: Bacillus subtilis B: Staphylococcus aureus C: Lactobacillus plantarum D: Streptococcus lactis 2. Evaluation criteria +: Growth of bacteria is recognized. -: Growth of bacteria is not observed.

Example 2 Alaska pollack frozen surimi 2.5 kg, salt 75 g, mirin 50 g, sodium glutamate 25 g, sugar 25 g,
A preservative having the composition shown in Table 2 was added to the basic composition containing 175 g of potato starch and 1 kg of ice water (the ratio of each component of the additive to the basic composition was the ratio shown in Table 2). , And the proportion of each component in Table 2 is% by weight.), After crushing for 30 minutes, about 100 g each of vinylidene chloride film (folding diameter 4 to 5 mm) was filled and heated in hot water at 90 ° C. for 30 minutes. After that, the kamaboko obtained by cooling with running water for 30 minutes was used as a storage test sample together with the kamaboko without the addition of a preservative produced in the same manner. In the preservation test, 10 casing kamabokos were preserved in each incubator in a thermostat at 25 ° C., and the preservation properties were visually observed to determine the antiseptic effect. 0 point: No change. 0.5 point: An extremely small spot appears. 1 point: 1 colony-like spot or 1 partial expansion, slightly syneresis. 2 points: 2 or more colony-like spots or 2 or more partially expanded spots, and turbidity due to water separation 3 points: Many colony-like spots or many small partial expansions. 4 points: partial expansion or partial softening. 5 points: Overall softening and expansion. The number of days until the evaluation reached 1 point was obtained for each of the 10 test specimens, and the average was taken as the number of effective storage days. The results are shown in Table 3. As a result of a sensory test, the test group to which the preservative of the present invention was added showed no difference in taste, color, odor, etc., compared to the control group to which the control product was added, and the adverse effect on quality due to addition was recognized. I couldn't do it.

[0037]

[Table 2]

[0038]

[Table 3]

Example 3 A preservative having the composition shown in Table 2 was added to a basic composition containing 500 g of strong flour, 60 ml of water and 5 g of flour, and the mixture was thoroughly mixed, and then noodle strings were prepared with a small noodle making machine. It was boiled in boiling water for 4 minutes and cooled with water. After draining, the product was stored in a polyethylene bag and sealed, and 10 bags per test section were stored in a thermostat at 25 ° C., and changes in appearance were observed. 0 point: No change. 1 point: Discoloration, softening, net and mold occur in one place. 2 points: Discoloration, softening, netting and mold occur in 2 places or discoloration in 1 place spreads. 3 points: Discoloration, softening, net and mold spread to 1/2 of the whole. 4 points: Discoloration, softening, net and mold spread to 3/4 of the whole. 5 points: Discoloration, softening, net and mold spread all over. The number of days until the evaluation became 1 point was obtained for each of the 10 test samples, and the average was taken as the number of effective storage days. The results are shown in Table 4.

[0040]

[Table 4]

Example 4 160 g of egg yolk, 1440 g of milk, 38 g of sugar, 6.5 g of wheat flour and 6.5 g of cornstarch were used as basic compositions, to which the preservative shown in Table 5 was added (the amount of each component in Table 5 is % Of the basic composition.) Heated on a low heat with sufficient stirring to boil 10% of the total weight. After cooling this custard cream, it was filled in a cup and stored at 25 ° C., and the change in appearance was observed. The number of days until the number of general viable bacteria reached 1 × 10 ⁶ cells / g was defined as the number of effective storage days. The results are shown in Table 6. In addition, as a result of a sensory test, the test section to which the preservative of the present invention was added has a taste, a color, an odor, and
No difference in morphology was observed, and no adverse effect on quality due to addition was observed.

[0042]

[Table 5]

[0043]

[Table 6]

Example 5 A preservative shown in Table 5 was added to a basic composition containing 1000 g of ground meat, 300 g of onion, 10 g of salt, 60 g of wheat flour and 50 g of water, and after mixing well, molding and steaming for 25 minutes, Cooled. After that, 10 pieces per one test section were stored at 25 ° C., the change in appearance was observed, and the number of effective storage days was determined according to the same criteria as in Example 1 and the results are shown in Table 7. Further, the test group to which the preservative of the present invention was added tastes better than the control group,
No difference in color, odor, morphology, etc. was observed, and no adverse effect on the quality due to addition was observed.

[0045]

[Table 7]

Example 6 40 to 50 ml of commercially available raw soybean milk (pH = 7.0) was dispensed into a glass bottle for autoclave sterilization.
An aqueous solution of a preservative having the composition shown in Table 8 (the aqueous solution was adjusted so that the amount of each component in soymilk was the amount shown in Table 8.
The amount of each component in Table 8 is% by weight. ) Was sterilized by filtration and then added to and mixed with sterilized soymilk to give a total volume of 50 ml. Then, a spore suspension of Bacillus subtilis IAM1069 was inoculated into soymilk at a concentration of about 10 ² cells / ml, heated in water at 90 ° C for 40 minutes, cooled with water, and stored at 25 ° C for daily use. The number of bacteria was measured. The number of days until the number of bacteria reached 10 ⁶ / ml was defined as the number of effective storage days. The results are shown in Table 9.

[0047]

[Table 8]

[0048]

[Table 9]

Example 7 To 6 kg of an equal mixture of minced pork and mutton,
15% by weight of pork fat, 2.5% by weight of salt, polymerized phosphate of 0.1%.
1% by weight, spice 0.5% by weight, sodium nitrite 7
0 ppm and 10% by weight of ice water were added, and the mixture was cut with a silent cutter for 10 minutes. About 15 g of the obtained emulsion meat was filled into the sheep intestine using a manual stuffer. This was dried in a smoke house for 40 minutes, smoked and boiled, and heated so that the central portion temperature became 75 ° C. to produce Wiener sausage. After storing this Wiener sausage in a refrigerator overnight, it was immersed in an aqueous solution of a preservative having the composition shown in Table 8 (the aqueous solution was adjusted so that the amount of each component in the aqueous solution was the amount shown in Table 8) for 2 minutes. , After air-drying and draining, prepare 10 sterilized dishes with 2 pieces of wiener sausage in 1 test section.
It was stored at 0 ° C and the change in appearance was observed. The number of effective storage days was determined according to the same criteria as in Example 1. The results are shown in Table 10.

[0050]

[Table 10]

[0051]

Industrial Applicability As described above, the food to which the preservative of the present invention is added can remarkably improve the preservability.
Further, the preservative of the present invention is an excellent food preservative that does not change the original taste, flavor, color, etc. of the food and has no adverse effect on the quality due to addition.

Claims (1)

[Claims] 1. Hop (scientific name: Humulus lupl
us L. ) Citrus flowers extracted with cold water, hot water or organic solvent such as alcohol, ether, acetone, hexane or alkaline aqueous solution such as alkali hydroxide, sodium carbonate, ammonium carbonate, sodium phosphate, sorbic acid, benzoin Acids and salts thereof, organic acids such as acetic acid, fumaric acid, adipic acid and salts thereof, glycine, lower fatty acid ester, sugar ester, vitamin B ₁ ester, polymerized phosphate, ethanol, polylysine, protamine, lysozyme, licorice extract antibacterial A food preservative containing one or more selected from the group consisting of a substance, a pepper extract, a pectin degradation product, a mangosteen peel extract, a wasabi extract, chitosan, and phytic acid.