JPH048273A - Agent for improvement of keeping quality of food - Google Patents

Abstract

PURPOSE:To improve its preservative effect on foods by adding polylysin (salt), a neutral fatty acid ester of (di)glycerin and/or a basic protein having an antibacterial effect to anhydrous ethanol or a hydrous ethanol. CONSTITUTION:(A) Polylysine (salt) (e.g. epsilon-polylysine), (B) a neutral fatty acid ester of (di)glycerin (e.g. capric acid monoester of glycerin) and (C) a basic protein (e.g. sarcine) having an antibacterial effect respectively in an amount of 0.01-10wt.% or (A) component and (B) component respectively in an amount of 0.01-10wt.% are added to anhydrous ethanol or to a hydrous ethanol containing >=30wt.% ethanol concentration.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a food shelf life improver that exhibits an excellent preservative effect on foods.

(Prior Art) It has been empirically known for a long time that ethanol suppresses the growth of microorganisms, and taking advantage of this fact, ethanol has been widely used for sanitary control in food factories and food preservation measures. However, when actually used, ethanol has limitations in terms of odor and preservative effect, so ethanol is combined with other preservative improvers.

Substances that have been taken up as preservative improvers include food additives such as organic acids such as fumaric acid, malic acid, and citric acid, as well as sodium salts, common salt, calcium oxide, glycine, and lower-medium fatty acid esters. Ethanol preparations for food preservation are used with the addition of

(Intelligence to be Solved by the Invention) However, the combination of the above-mentioned preservability improver and ethanol has a major drawback in that the preservative effect against various bacteria, molds, and yeasts is weak.

Therefore, there has been a demand for a combination of ethanol and a preservability improver that has an excellent preservative effect.

The present inventors previously obtained a patent application II (Japanese Patent Publication No.
-21746). In addition, we discovered that a preservative containing ε-polylysine or its salt in ethanol improves the preservative effect not only against various bacteria and molds, but especially against yeasts, which are the weak point of ethanol preparations, and we have patented this. An application (Japanese Unexamined Patent Publication No. 20271/1999) was filed.

Furthermore, the present inventors have discovered that a preservative containing ε-polylysine, glycerin, lower fatty acid ester of sorbitan, etc. in ethanol is effective against not only various bacteria, molds, and yeasts, but also salt-tolerant membrane yeast. It was discovered that it has an excellent preservative effect even when
No.) was carried out.

However, as a result of further investigation, we found that the preservative containing ε-polylysine, glycerin, and lower fatty acid esters of sorbitan in the ethanol described above is effective against spoilage, such as lactic acid bacteria and fungi with gas-producing ability. However, it was found that the problem of poor preservation effect still remains.

The present inventors have conducted extensive research in order to develop a food shelf life improver that has an excellent preservative effect against spoilage surfaces, such as lactic acid bacteria and fungi that have gas-producing ability. As a result, it was discovered that the combination of a basic protein with antibacterial properties has an excellent preservative effect on spoiled surfaces as a shelf life improver for foods, and based on this knowledge, the present invention was completed.

An object of the present invention is to provide a food shelf life improver that has an excellent preservative effect on deteriorating surfaces.

(Means for solving problems) The present invention has the following configuration.

In absolute ethanol or aqueous ethanol with an ethanol concentration of 30% by weight or more, group A: polylysine or its salt, group 8: medium-low fatty acid ester of glycerin or diglycerin, and group 0: 1 amount of basic protein having antibacterial properties are added. 1. A shelf life improver for food, characterized in that one or more of each of Group A and Group 0 is added in an amount of 0.01 to 10% by weight of each group.

Hereinafter, the food shelf life improving agent of the present invention will be explained in detail.

The ethanol concentration of the aqueous ethanol used in the present invention is 30
% by weight or more, preferably from 30 to 90% by weight, particularly preferably from 45 to 65% by weight. If aqueous ethanol with an ethanol concentration of less than 30% by weight is used, it is necessary to add a large amount of ethanol preparation to produce a preservative effect, and the water content of the food to which the ethanol preparation has been added increases, making it difficult to preserve the food. This is not preferable because it has a disadvantageous effect on

Polylysine used in the present invention is, for example, Japanese Patent Publication No. 59203
It can be obtained by the manufacturing method described in Publication No. 59.

That is, Streptomyces alplus subsp. lysinovolimelas, a polylysine-producing bacterium belonging to the genus Streptomyces, is cultured in a medium, and ε-polylysine is separated and collected from the resulting culture. Lysine is an amino acid that has two amino groups in one molecule, and the polylysine obtained from it is generally α-polylysine, which is a condensation of an amino group at the α position and a carboxyl group, and a condensation of an amino group and a carboxyl group at the ε position. Although there are two types of ε-polylysine, ε-polylysine obtained by the above-mentioned production method can be preferably used in the present invention.

In the present invention, polylysine can be used in its free form, but it can also be used in the form of salts of inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, or organic acids such as acetic acid, propionic acid, fumaric acid, malic acid, and citric acid. It can also be used in the form

There is essentially no difference in the effectiveness of polylysine as a food preservative whether it is in its free form or in the form of a salt with the above-mentioned inorganic or organic acids, but polylysine in its free form is more soluble in absolute ethanol. Excellent in sex.

The proportion of polylysine or polylysine salt added is not particularly limited, but is preferably 0.01 to 10% by weight based on the ethanol preparation. However, the addition ratio of polylysine or its salt depends on the desired shelf life of the food.
It is desirable to increase or decrease the amount as appropriate depending on conditions such as atmospheric water activity and salt content.

Basic proteins with antibacterial properties used in the present invention include salmin, protamine, salts thereof, etc.
Salmin is a type of protamine extracted from fish semen, and protamine is a high-arginine compound with a relatively small molecular weight that exists as nucleoprotamine bound to deoxyribonucleic acid in the sperm nuclei of salmon, trout, herring, pollock cod, etc. It is a highly basic protein. In the present invention, protamine can be used in either a free state or an acidic salt such as protamine hydrochloride. There are various methods for producing protamine, but in general, the milt of the fish mentioned above is ground, dilute sulfuric acid or dilute hydrochloric acid is added, alcohol is added to the resulting protamine extract to precipitate it, and this is precipitated through strong basic ion exchange. A method is being used to generate free protamine using resin. However, products obtained by any method can be used in the present invention as long as they do not contain foreign substances that cannot be added to foods due to toxicity. There is no particular restriction on the addition ratio of protamine or its salt, but it is preferably 0% to the ethanol preparation.
．． 01-10% by weight.

On the other hand, the esters of glycerin or sorbitan and lower-medium fatty acids (caprylic acid, capric acid, lauric acid, etc.) used in the present invention are known to be safe compounds that have a preservative effect on foods. In particular, esters of middle and lower fatty acids having 12 or less carbon atoms are effective against yeast and mold. Such esters of middle and lower fatty acids can be obtained by an esterification reaction between glycerin and a fatty acid, or a transesterification reaction between glycerin and a fatty acid ester. Those obtained by esterification reaction or transesterification reaction are
Called reactive glycerides, they are a mixture of mono- and diglycerides. By purifying this by molecular distillation, distilled glyceride containing 90% by weight or more of monoglyceride can be obtained.

In the present invention, glycerin or sorbitan and carbon number 1
An ester with a lower to middle fatty acid (caprylic acid, capric acid, lauric acid, etc.) of 2 or less is used.

In particular, caprylic acid monoester of glycerin or sorbitan is preferred. Caprylic acid monoglyceride is one of the additives that has no restrictions on use or amount added to foods.

Although there is no particular restriction on the proportion of glycerin or sorbitan medium-lower fatty acid ester added, it is preferably 0.01 to 10% by weight based on the ethanol preparation. However, it is desirable to increase or decrease the proportion of glycerin or lower fatty acid ester of sorbitan as appropriate depending on conditions such as the desired shelf life of the food, atmospheric water activity, and salt content.

In the food shelf life improver of the present invention, in order to further enhance the food preservative effect, organic acids such as malic acid, citric acid, lactic acid, adipic acid, etc. Alternatively, its salt can be used in combination. Other known ingredients used in food preservatives, such as amino acids such as glycine, can also be used in combination.

The food shelf life improver of the present invention has a synergistic effect of ethanol, polyamino acids (polylysine or salts of polylysine, etc.), basic proteins with antibacterial properties (salmin, protamine, etc.), and fatty acid esters of glycerin. Corruption can be prevented. Therefore, it is possible to improve the shelf life of foods without adding excessive alcohol to them.

When the food shelf life improver of the present invention is used by spraying on food, for example, livestock products such as ham and sausage, chikuwa,
It is not only applied to fish paste products such as kamaboko, flour products such as sweets and noodles, seaweed and delicacy products, but also indirectly improves the preservation effect of food by using it to sterilize tableware, food manufacturing equipment, hands, etc. It can be improved. When the food shelf life improver of the present invention is added to food, it can be used in seasoning liquids such as noodle soup, sauce for grilled meat, confectionery, cream, etc.

(Effects of the Invention) According to the present invention, the food preservation effect against spoilage bacteria, such as lactic acid bacteria and fungi capable of producing gas, could be significantly improved.

Furthermore, it was possible to improve the shelf life of foods without adding excessive ethanol to them.

(Examples) Hereinafter, the present invention will be specifically described based on Examples. still,
The percentages in the examples are percentages by weight.

Example 1 Wiener sausages were produced by a conventional method, and after coating the surface of the sausages with the bacteria shown in Table 1 at a concentration of 100 cells/d, they were immersed in a food shelf life improver of the present invention having the following composition for 10 seconds. did. A storage test was conducted at 32° C. for 72 hours, and the occurrence of surface stains was investigated.

In addition, as a control test, using a commercially available ethanol formulation,
The test was conducted under the same conditions. The ethyl alcohol concentration of the commercially available ethanol preparation is 83%, lactic acid 0.4%, sodium lactate 0.1%, and caproic acid monoglyceride 0.3%.
, containing 16.2% sterile water.

The results are shown in Table 1.

Food shelf life-enhancing composition of Example 1 ε-polylysine 0.3% Salmon Shirako protamine 0.1% Ester of monocaprylic acid of diglycerin 0.3% Ethyl alcohol 60.0% Sterilized water
39.3% Table 1: No occurrence of neto was observed, +: Occurrence of neto was observed.

As can be seen from the results in Table 1, the Viennese sausages treated with the food shelf life improver of the present invention did not produce any nettle (
Also, the odor of ethyl alcohol was low.

Example 2 Kamaboko was produced by a conventional method using frozen fish paste. During production, kamaboko contains 10/10 bacteria listed in Table 2.
After adding 1% of the food shelf life improver of the present invention having the following composition, the mixture was uniformly mixed. 30
A storage test was conducted at ℃ for 72 hours, and the occurrence of surface stains was investigated.

As a control test, a test was conducted under the same conditions using a commercially available ethanol formulation. The ethyl alcohol concentration of the commercially available ethanol preparation was 73%, and it contained 0.4% caproic acid monoglyceride, 0.1% malic acid, and 26.3% sterilized water.

The results are shown in Table 2.

Food shelf life improver composition of Example 2 Polylysine 0.4% Salmon Shirako protamine 0.1% Caproic acid monoglyceride
0.4% Ethyl alcohol 55.0% Sterilized water 44.1% Table 2 -: No growth was observed, +: Generation of growth was observed.

As can be seen from the results in Table 2, the kamaboko treated with the food shelf life improver of the present invention did not have any odor or ethyl alcohol odor.

Example 3 Grilled pork was produced by a conventional method. After production, the grilled pork was immersed for 10 seconds in the food shelf life improver of the present invention having the following composition. After leaving it aseptically for 10 minutes, the bacteria listed in Table 3 were applied to the surface at a concentration of 100 cells/cd, and then incubated at 30°C for 7 minutes.
A 2-hour storage test was conducted to examine the occurrence of surface stains.

As a control test, a test was conducted under the same conditions using a commercially available ethanol formulation (same ε as that used in Example 2).

The results are shown in Table 3.

Composition of food shelf life enhancer of Example 3 Polylysine hydrochloride 0.3% Salmon Shirako protamine 0.1% Monocaproic acid ester of diglycerin 0.4% Ethyl alcohol 50.0% Sterile water
49.2% Table 3 1: No development of neto was observed, +: Occurrence of neto was observed.

As can be seen from the results in Table 3, the roasted pork treated with the food shelf life improver of the present invention maintained its effect even after the treatment, but the commercially available product lost its effect.

Example 4 Roast ham was produced by a conventional method. It is sliced within 1 day after production and added to the food shelf life improver of the present invention having the following composition.
Dipped for 0 seconds. The same test as in Example 3 was conducted below.

Composition of food shelf life improver of Example 4 Polylysine 0.3% Salmon Shirako protamine 0.1% Monocaprylic acid ester of diglycerin 0.4% Ethyl alcohol sterilized water 50.0% 49.2% Table 4 Bacterial name Example 4 Control 1: No occurrence of Neto was observed. +: Occurrence of Neto was observed.

Example 5 Kamaboko was produced by a conventional method using frozen fish paste. During production, 2% of the food shelf life improver of the present invention having the following composition was added to the kamaboko and mixed uniformly. still,
As a control test, a product containing 2% of the commercially available alcohol preparation used in Example 2 was prepared under the same conditions.

Controls had no added preservatives.

The kamaboko obtained in the examples, comparative examples, and controls were simply packaged and stored at 20°C, and changes in appearance were observed. For changes in appearance, growth of mold, mold, and degree of deterioration were observed.

The results are shown in Table 5.

Food shelf life improver composition of Example 5 Polylysine 0.3% Salmon Shirako protamine 0.1% Ethanol 50.0% Sterilized water
49.6% Table 5: No change.

+: Growth of mold or mold is observed.

++: The degree of deterioration is significant.

As can be seen from the results in Table 5, the shelf life of kamaboko to which the food shelf life improver of the present invention was added was significantly improved compared to the control and control examples.

Claims (7)

[Claims] (1) Adding to absolute ethanol or aqueous ethanol with an ethanol concentration of 30% by weight or more, group A: polylysine or its salt, group B: middle-lower fatty acid ester of glycerin or diglycerin, and group C: basic protein with antibacterial properties. , or one or more of Group A and Group C, each containing 0.01 to 10% by weight of each group. (2) The food shelf life improver according to claim 1, wherein the polylysine is ε-polylysine. (3) The food shelf life improver according to claim 1, wherein the polylysine salt is an inorganic acid salt or an organic acid salt. (4) The food shelf life improver according to claim 1, wherein the middle-lower fatty acid ester of glycerin is caprylic acid monoglyceride. (5) The food shelf life improver according to claim 1, wherein the middle-lower fatty acid ester of diglycerin is an ester of monocaprylic acid of diglycerin. (6) The food shelf life improver according to claim 1, wherein the basic protein having antibacterial properties is protamine extracted from salmon milt or a salt thereof. (7) The food shelf life improver according to claim 1, wherein the food to be preserved is a meat product, a processed seafood product, or a prepared dish.