JPH026506B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing foods with excellent preservability. Protamine is a strong acid-base protein with high arginine content that exists in the sperm nucleus of vertebrates as nucleoprotamine bound to deoxyribonucleic acid.The presence of protamine is mainly found in fish such as salmon, trout, herring, and mackerel, and in chickens. It is known that it also exists in mammals. Protamine is used as a long-acting insulin preparation and an antiheparin agent. On the other hand, research has been conducted on the antibacterial activity of protamine, and it has been shown that it has antibacterial activity against general bacteria, that the antibacterial activity is more effective when the pH is alkaline, and that it is influenced by the components in the medium. It is known that The present inventors previously investigated the antibacterial activity of protamine, and found that a heating process is essential in order to effectively demonstrate the antibacterial activity of protamine, and that adding heat to protamine dramatically increases the antibacterial activity of protamine. In addition, in actual food systems, it was discovered that food products subjected to a heating process in the presence of protamine have significantly improved shelf life (Japanese Patent Application Laid-Open No. 1983-1999).
(See Publication No. 219363). The preservative effect of the combined use of protamine and heating is particularly effective in foods with relatively low protein content, and tends to be relatively weak in foods with high protein content such as soy milk and fish paste products. It was done. Therefore, the present inventors conducted studies to more effectively express the antibacterial activity of protamine even in foods with high protein content, and unexpectedly found that protamine was added to foods together with sorbic acid, benzoic acid, or their salts. It has been found that by containing protamine, the antibacterial activity of protamine can be effectively expressed and an excellent antiseptic effect can be obtained. That is, the present invention is a method for producing a food product characterized by containing protamine together with sorbic acid or benzoic acid or a salt thereof in the production of the food product to obtain a food product with excellent preservability. As the salt of sorbic acid or benzoic acid, sodium salt or potassium salt is preferred. The protamine used in the present invention only needs to be separated from the nucleic acid, and does not have antibacterial activity in the form of nucleoprotamine. However, protamine generally has low solubility in water, so when adding it to food, it must be added to an aqueous solution containing an acid or salt to completely dissolve the protamine in advance, or it must be used in a solubilized state. Preferably, protamine is used. Examples of solubilized protamine include mineral salt forms of protamine, such as protamine hydrochloride and sulfate. Foods targeted by the present invention include foods that contain protein at relatively low concentrations, such as foods whose main ingredients are grains, vegetables, and fruits, as well as kamaboko, chikuwa, hanpen, fish ham, and sausage. Foods with a relatively high protein content such as seafood products, meat products such as ham, sausages, Wiener sausages, bacon, hamburgers, and minced meat balls, tofu, and soy milk are preferred, but of course beverages such as canned coffee may also be used. There is no particular restriction on the method of addition, and protamine and sorbic acid or benzoic acid (or their salts) may be added together or separately. Alternatively, when using an aqueous solution of protamine and/or sorbic acid or benzoic acid (or their salts), the aqueous solution may be sprayed onto the food;
Alternatively, the food may be immersed in an aqueous solution. The amount of protamine added is preferably 0.005 to 10%, particularly 0.01 to 5%, in view of the development of antibacterial activity.
The amount of sorbic acid or benzoic acid to be added may be within a range that does not affect the taste or flavor of the food, and should be added as a free acid per 1 part by weight of protamine.
The amount is 0.001 to 100 parts by weight, preferably 0.01 to 50 parts by weight. There is no particular restriction on the timing of addition, but in order to exhibit a more effective preservative effect, it is preferable to heat the mixture after adding protamine and sorbic acid or benzoic acid. Although it may be at a normal temperature for purposes such as or lower, it is preferable that the temperature inside is 50°C or higher. In carrying out the present invention, protamine and sorbic acid or benzoic acid (or their salts) may be added at any step in the production of foods; for example, in the case of processed foods, after heat forming and before packaging. Although it may be added in the form of an aqueous solution by means such as spraying or immersion, it is preferable to add protamine and sorbic acid, etc., and then further heat it, so that the antibacterial activity of protamine is extremely effectively expressed, resulting in a strong It has a preservative effect and is extremely effective even for foods with high protein content. Example 1 Preservative effect of combined use of protamine and sorbic acid in soy milk: 40 to 50 ml of commercially available raw soy milk (PH7.0) is dispensed into glass bottles and sterilized in an autoclave. An aqueous protamine solution adjusted to pH 7.0 and sterilized, and sorbic acid or sodium benzoate were added to and mixed with sterilized soy milk to a predetermined concentration to make a total volume of 50 ml.
Next, a spore suspension of Bacillus subtilis IAM1069 was inoculated into soy milk at a concentration of about ¹⁰² spores/ml.
Heated in a 90℃ water bath for 40 minutes, cooled in water, and heated to 25℃.
The bacteria were stored and the number of bacteria was measured over time. The results are shown in Table 1. The numbers in the table indicate the number of Bacillus subtilis IAM1069 bacteria per ml of soy milk.
The number of days until the bacterial count reached 10 ⁶ cells/ml was defined as the effective storage period.

【table】

[Table] Example 2 Combination preservative effect of protamine and sorbic acid in kamaboko: 3% salt, 5% potato starch, and 20% water were added to 6 kg of frozen Alaska pollack surimi, and a silent
The meat was processed with a cutter for 13 minutes to prepare batter. Protamine and sorbic acid were added to 3 kg of this battered meat to a predetermined concentration, mixed for 5 minutes in a small sieve machine, and vinylidene chloride film (folded diameter
Fill approximately 100g each in a 45mm) and soak in hot water at 90℃ for 30 minutes.
After heating for a minute, the sample was cooled under running water for 30 minutes and used as a preservation test specimen. In the storage test, 10 of the casing kamaboko per test section were stored in a constant temperature room at 25°C, and the preservability was visually observed to determine the preservative effect. The following 5-level scoring method was used as the criterion, and the number of days until the average score reached 1 point was defined as the effective storage days. The test plots and storage days are shown in Table 2.

【table】

【table】

[Table] Example 3 Combination preservative effect of protamine and sorbic acid in Wiener sausage: 6 kg of a mixture of equal amounts of minced pork and mutton,
Pork fat 15%, salt 2.5%, polymerized phosphate 0.1%, spices 0.5%, sodium nitrite 70ppm and ice water 10%
was added and treated with a silent cutter for 10 minutes. Protamine and sorbic acid were added to the obtained emulsion meat (3 kg) to a predetermined concentration,
After mixing for 5 minutes using a small sieve machine, approximately 15 g of the mixture was filled into sheep intestines using a manual stammer.
This was dried in a smokehouse for 40 minutes, smoked and steamed, and heated to a center temperature of 75°C to produce Wiener sausage. After cooling, add 2 wiener sausages to 1 sterilized chalet.
Prepare 10 sheets for each test group and store them at 20℃.
Preservability was evaluated using the 5-level scoring method shown in Example 2, and the effective storage days were determined. The test plots and results are shown in Table 3.

[Table] Example 4 6 kg of a mixture of equal amounts of minced pork and mutton,
Pork fat 15%, salt 2.5%, polymerized phosphate 0.1%, spices 0.5%, sodium nitrite 70ppm and ice water 10%
was added and treated with a silent cutter for 10 minutes. Approximately 15 g of the obtained emulsion meat was filled into sheep intestines using a manual stat. This was dried in a smokehouse for 40 minutes, smoked and steamed, and heated to a center temperature of 75°C to produce Wiener sausage. After storing the Wiener sausages in the refrigerator overnight, they were immersed in each soaking solution for 2 minutes, drained and air-dried, and then placed 2 Wiener sausages in each sterilized tray for 1 test group.
Ten sheets were prepared, stored at 25°C, and the shelf life was evaluated using the five-point scoring method shown in Example 2 to determine the effective storage days. The test plots and their results are shown in Table 4.

【table】

Claims (1)

[Claims] 1. A method for producing a food product, characterized in that a food product with excellent preservability is obtained by incorporating protamine together with sorbic acid or benzoic acid or a salt thereof in the production of the food product.