JPH1156320A - Method for inhibiting growth of lactic acid bacteria in food and lactic acid bacteria growth-inhibited food obtained by the method - Google Patents

Abstract

(57) [Problem] To provide a method for suppressing the growth of lactic acid bacteria in food. SOLUTION: The water activity of at least a part of the food is 0.
9 or more, or the water activity of the food as a whole is 0.
A food having a water activity of at least 7 and a water activity of at least 0.9 is sealed in an airtight container together with an ethanol vapor generator and an oxygen scavenger. A method for inhibiting the growth of lactic acid bacteria in food, wherein the ethanol content is 0.3% by weight or more and the oxygen concentration in the container is 1% by volume or less.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for suppressing the growth of lactic acid bacteria in foods and to a lactic acid bacteria growth-suppressed food obtained by the method.

[0002]

2. Description of the Related Art In recent years, in order to improve the shelf life of foods such as half-baked confectionery and delicacies as consumers become more non-additive, instead of food preservatives which are directly added to foods, they are attached to foods. Food preservatives have come to be widely used. Such food preservatives include:
There are oxygen scavengers (iron-based, organic-based, etc.), ethanol vapor generation type freshness-retaining agents, ethanol vapor generation type oxygen absorbers, and the like. Examples of the ethanol vapor generating type freshness preserving agent include "Anti-Mold" (registered trademark) manufactured by Freund Corporation, and examples of the ethanol vapor generating deoxidizing agent include "Negative Mold" (registered trademark) manufactured by the company. Such food-attached food preservatives contain the active ingredient in powder, granule, or sheet form in a bag made of paper or plastic, or a composite material of these, which has oxygen permeability and ethanol vapor permeability. It is formed by doing.

[0003] The oxygen absorber absorbs oxygen in a container or a bag to make it oxygen-free, thereby suppressing the growth of aerobic bacteria such as mold and improving the shelf life of food. Also,
Ethanol vapor-generating freshness preservatives suppress the growth of aerobic bacteria such as mold (fungi that require oxygen for growth) due to the bacteriostatic (inhibit the growth of bacteria) effect of ethanol vapor, and maintain the shelf life of food. Have improved. In addition, in the case of the ethanol vapor generating type oxygen absorber, oxygen absorption and ethanol vapor generation are caused to act simultaneously and are not only aerobic bacteria but also facultative anaerobic bacteria (bacteria that can be grown with or without oxygen). It suppresses the propagation of yeast, Bacillus subtilis, and Escherichia coli, and improves the shelf life of food.

[0004] Conventional food preservation methods differ depending on the type of food preservative, and also differ depending on the type of food. In the preservation method using an oxygen scavenger, the oxygen concentration is 0.1%, preferably within several hours to one to three days, by attaching an oxygen scavenger at least for absorbing all the oxygen in the container or bag. Store the food within 0.05%.

[0005] In addition, in a storage method using an ethanol vapor generating type freshness preserving agent (hereinafter abbreviated as AM), the water activity of food (relative humidity and temperature in a vessel when the food is left in a closed container and left standing). Relative to the saturation humidity at 1 / 100th of the value of the relative humidity, for example 80% RH for 0.8% water activity) and according to the weight of the food, attach AM,
Store food. In this case, a large amount of food is attached when the food has a large water activity or a large weight. Normally, the ethanol vapor concentration in the head space (space of the container / bag excluding the volume occupied by the food) in the closed container / closed bag is 0.
3% by volume or more, preferably 0.5% by volume or more is required.

In a storage method using an ethanol vapor-generating oxygen absorber (hereinafter abbreviated as NM), an ethanol vapor-generating oxygen absorber that absorbs all oxygen in a container or a bag is attached. The food is stored with an oxygen concentration of 0.1%, preferably within 0.05% within several hours to one to three days. At that time, a water-dependent NM is used for a food having a high water activity, and a self-reactive NM is used for a food having a low water activity. Normally, the headspace in a sealed container or bag (a container or container excluding the volume occupied by food)
The ethanol vapor concentration in the bag space) is required to be 0.1% by volume or more, preferably 0.2% by volume or more.

[0007] Such attached food preservatives have been widely used in the food industry as a countermeasure against mold, yeast and Bacillus subtilis. There was no countermeasure when it became impossible to eat. That is, at present, lactic acid bacteria cause deterioration in a wide range of foods such as processed meat products, processed marine products, dairy products, noodles, side dishes, rice cakes, pickles, kimchi, western confections, and Japanese confections. On the other hand, even if the food is stored at a low temperature as a countermeasure against deterioration, the lactic acid bacteria can proliferate even at a low temperature of about 5 ° C., so that the effect is small. Further, even if a food preservative such as sorbic acid or acetate or a pH adjuster was added, a sufficient bacteriostatic effect could not be obtained. For example, in a pickle, a food preservative is added to prevent re-fermentation during storage, but it was not sufficient. In addition, even when an anaerobic state was maintained by attaching a deoxidizer, the bacteria could not be sufficiently bacteriostatic due to facultative anaerobic bacteria. For example, Western confectionery and Japanese confectionery could not control lactic acid bacteria. In addition, even when food was exposed to ethanol vapor with AM attached, bacteriostasis could not be sufficiently achieved.
For example, in Chinese noodles, the pH is adjusted to the alkaline side by adding water, and AM is attached to improve the preservability. However, the preservation period (expiration date) of Chinese noodles is still short. Raw noodles and semi-raw noodles are not only hard to keep for a long time, but also deteriorate due to the acid generated by lactic acid bacteria, resulting in a decrease in commercial value. In addition, regarding the attachment of NM, oxygen scavenger and AM
Was poorly evaluated, so there was no prediction that it could be used, and in fact, it had never been used for bacteriostatic lactic acid bacteria in these foods. Bacteriostasis in these foods is only against mold, yeast, Bacillus subtilis, etc., and the preservation method and preservation conditions are only those corresponding to these.

A method of preserving food by using a preservative which evaporates ethanol and simultaneously deoxidizes ethanol is described in JP-B-61-6-6.
No. 699 and Japanese Patent Publication No. 5-70420, among which effects of lactic acid bacteria on bacteriostasis have not been confirmed.
No specific method for inhibiting the growth of lactic acid bacteria was disclosed.

[0009] Lactic acid fermentation by lactic acid bacteria has been used for butter, cheese, yogurt, pickles, miso, soy sauce, sake, etc., and has been deeply involved in eating habits since ancient times. Only increase)
It is considered that this was because no consideration was given to the possibility of long-term storage while maintaining satisfactory taste and aroma at present. In addition, recently, from the viewpoint of maintaining the taste of foods and ensuring safety, the tendency to add no preservatives has been strengthened, and the emergence of highly safe, attached food preservatives has been awaited.

[0010]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for suppressing the growth of lactic acid bacteria in foods and to provide a food for suppressing the growth of lactic acid bacteria obtained by this method.

[0011]

Means for Solving the Problems The present inventors have found that the problem of food preservation is not only about the countermeasures against food deterioration caused by mold, yeast, Bacillus subtilis, etc., but also about the measures against food deterioration caused by lactic acid bacteria. In view of this, the research on food preservation methods was conducted, and the present invention was completed. That is, according to the present invention, at least a part of the food has a water activity of 0.9 or more, or the whole food has a water activity of 0.7 or more and a part of the food has a water activity of 0.9 or more. The above-mentioned food is sealed in a hermetically sealed container together with an ethanol vapor generator and an oxygen scavenger, and when the content of ethanol in the food within 0.3 days after the sealing is 0.3% by weight or more and the space oxygen in the container is Provided is a method for suppressing the growth of lactic acid bacteria in food, wherein the concentration is 1% by volume or less.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION In the method of the present invention for suppressing the growth of lactic acid bacteria in food, the target food is sealed in an airtight container together with an ethanol vapor generator and a deoxidizer.
In this case, the ethanol vapor generating agent and the oxygen scavenger can be separately disposed in the container, but it is preferable to integrate the two and, for example, dispose them in the container as an ethanol vapor generating type oxygen scavenger. preferable.

In the present invention, the oxygen concentration in the space in the container (head space) is at most 1% by volume, preferably at most 0.5% by volume, and at least within 3 days after sealing as described above. It is important to keep the ethanol concentration at 0.3% by weight or more, preferably at 0.5% by weight or more. According to the study of the present inventors, it has been found that by forming such conditions in a container, the growth of lactic acid bacteria in food can be effectively suppressed. Maintaining the oxygen concentration in the container space at 1% by volume or less, preferably 0.5% by volume or less within 3 days, preferably 24 hours after the container is closed, by adjusting the amount of the oxygen scavenger. Can be. In this case, the oxygen in the container space is
The specific amount of deoxygenation for absorption and removal within 4 hours can be known by a preliminary experiment in which the food and the oxygen absorber are sealed in a container.

The ethanol concentration in the food in the container is adjusted to 0.3% by weight or more, preferably 0.5% or less, within 3 days after the container is closed.
The weight percentage or more can be achieved by adjusting the amount of the ethanol vapor generating agent. When the amount of the ethanol vapor generating agent is increased, the amount of ethanol vapor generated in the container space per unit time increases, and as a result, the rate at which the generated ethanol vapor is adsorbed and transferred into the food increases. In this case, the specific adsorption transfer amount of ethanol vapor into the food is
It can be known from a preliminary experiment in which the food and the ethanol vapor generator are sealed in a container.

[0015] The term "ethanol vapor generating type oxygen absorber" as used herein refers to a food preservative which simultaneously performs ethanol vapor generation and deoxidation reaction, and is usually ethanol, a carrier (such as silica), reduced iron, salt ( Salt, etc.)
Water or the like is added as a reaction accelerator as required.

The food to be used in the present invention is a food which is liable to be decomposed by lactic acid bacteria, and has a water activity of usually 0.70 or more, especially 0.90 or more. Since the minimum growth water activity of lactic acid bacteria is 0.90 or more, the water activity of at least a part of the food must be 0.90 or more. Here, foods that are not easily degraded by lactic acid bacteria are not included.

The hermetically sealed container used in the present invention is a container in which the outside air and air do not flow. The container includes a container having a threaded lid, a plastic bag which can be heat-sealed at one open end, and a composite of plastic and paper. There is a bag made of a material, and the like, and a barrier bag that is usually used frequently in the food industry is preferable.

"Lactic acid bacteria" as used herein are lactic acid bacteria that can degrade food. For example, Lactoba
As a species of the genus Cillus, Lactobacillus
us plantarum, Lactobacillus
s brevis and the like. Also, Leuco
As species of the genus nostoc, Leuconostoc
and other examples. Pediococcus species include Pediococcus.
ococcus pentosaceus and the like. The species of the genus Enterococcus include En
terococcus faecalis and the like. Here, lactic acid bacteria that do not normally contribute to deterioration such as bifidobacteria are not included.

The term "suppression of the growth of lactic acid bacteria" as used herein refers to bacteriostatic bacteria of lactic acid bacteria, which significantly suppresses the growth of lactic acid bacteria.
It has the effect of extending the edible period of food.

The "moisture-dependent oxygen scavenger" as used herein is a type that undergoes a deoxidation reaction by utilizing moisture in the air in a closed container, and generally depends on water evaporating from food. If the water activity is small, the deoxygenation reaction is slow. Normally, water is not contained in the ethanol vapor generating type oxygen scavenger itself.

As used herein, the term "self-reactive oxygen scavenger" refers to an ethanol vapor-generating oxygen scavenger which itself contains water as a content component as a deoxygenation accelerator, and has a water activity of food. Deoxygenation reaction progresses even if it is low and does not depend on water evaporating from food.

As used herein, the term "preservation period" generally means
It is the expiration date of the food, and in the case of the food applicable to the present invention, it is generally from one week to three months, but strictly, from the time of packaging the food to the time when the stored sealed container / sealed bag is opened. Refers to the period.

The "water activity of food" as referred to in the present specification can be measured by a water activity meter manufactured by Freund Corporation, trade name EZ-100, trade name AX-100, or the like. When measuring the water activity of food, it is customary to mix the outside and inside of the food for sampling. in this case,
The value of water activity corresponds to “the total water activity of food”.
As will be described later, since the value of the water activity of a pastry portion and a cream portion of a Western confectionery or the like is largely different, a plurality of water activities are measured by sampling at a different sampling location from a part of the food. 0.70 and 0.90 for the following Western sweets
Two water activity values were measured. These water activity values correspond to “water activity of a part of food”.

As an example of the measurement result of the water activity of food,
It is as follows. Western confectionery (whole) ---- 0.70 Sweet food ------------------------ 0.73 Anne in the middle ---------- 0.77 Baumkuchen −−−−−−−−− 0.80 Doll-baked −−−−−−−−−−−−− 0.88 Western confectionery (cream part) −−−−− 0.90 Castella, fermented sausage −−− 0.91 Process Cheese −−−−−−−− 0.93 Bread −−−−−−−−−−−−−− 0.95 Pickled cucumbers −−−−−−−−− 0.95 Steamed noodles −−−−−−− −−−−−−− 0.95 Cut rice cake −−−−−−−−−−−−− 0.99

"Ethanol vapor permeability" as used herein
When the closed bag is made of a composite material with a heat-sealable film or paper, first measure 120 mm
The film or the composite material having a size of × 120 mm is bent, two sides are sealed with a width of 10 mm by heat sealing to form a bag, and 3 g of absolute ethanol is put therein,
A sample in which the remaining one side is sealed with a width of 10 mm is used as a sample. This sample is left for 24 hours in 40 ° C. and 50% RH, and is determined from the ethanol loss. This value is the ethanol vapor permeability, and the unit is g / m ² · 24 hr · 40 ° C. ·
50% RH. When the ethanol loss is 0.1 g, it is 10 g / m ² · 24 hr · 40 ° C. · 50% RH. Here, the conditions of 40 ° C. and 50% RH consider storage under the worst conditions. Also, aluminum, steel,
In the case of a sealed can made of plastic or the like, ethanol vapor does not normally permeate. In the present invention, the ethanol vapor permeability is preferably 10 g / m ² · 24 hr · 40 ° C. · 50% RH or less. If the amount is more than this, ethanol vapor will be diffused from the sealed container, and the bacteriostatic effect cannot be expected.

The measurement of “oxygen permeability” as used in the present specification is as follows.
The measurement method as "oxygen permeability" is specified by Japanese Industrial Standards (JIS Z 1707), and the oxygen permeability of the film constituting the sealed bag of the present invention or the composite material thereof with paper is 20 ml / m ² ··· It is 24 hours and 25 ° C or less. Above this range, deoxygenation is slowed down, and the deterioration of the food proceeds, which is not preferred. In the case of sealed cans made of aluminum, steel, plastic, etc., oxygen does not normally pass.

The "ethanol content in food" as used herein is measured, for example, by gas chromatography TC.
It can be measured by a known method using a D detector and an FID detector.

"Oxygen concentration in a closed container" as referred to in this specification
Is easily measured using, for example, a zirconia oxygen concentration meter LC700F manufactured by Toray Engineering Co., Ltd.

Table 1 shows five representative lactic acid bacteria strains that cause food deterioration. Unless otherwise noted in the following examples, tests were performed using this strain. All of these lactic acid bacteria are facultative anaerobic bacteria.

[0030]

[Table 1]

[0031]

Next, the present invention will be described in more detail with reference to examples.

Reference Example 1 20 g of GAM agar medium (water activity: 0.98)
It was placed in a petri dish of 0 × 15 mm, and a paper bag containing an ethanol vapor generating agent (Anti-mold, manufactured by Freund Corporation) was adhered to the inside of the lid of the petri dish with an adhesive tape. This petri dish is sealed with ethanol vapor barrier (composite film of vinylidene chloride-coated nylon film and polyethylene film, hereinafter abbreviated as KON / PE).
After keeping the air volume at 500 ml and keeping at 30 ° C. for 3 days, the petri dish was taken out of the bag and the ethanol concentration in the medium was measured. Table 2 shows the relationship between the weight of the ethanol vapor generator and the content of ethanol in the medium. In addition, the said ethanol vapor generator (antimold)
Ethanol is adsorbed on finely powdered silica, and the amount of ethanol adsorbed is 1.8 g per 1 g of silica.

[0033]

[Table 2]

From the results shown in Table 2, the rate at which the ethanol vapor evaporated from the ethanol vapor generating agent into the container space is adsorbed and transferred from the container space to the culture medium is related to the amount of the ethanol vapor generating agent. It turns out to be fast. In the above experiment, the amount of ethanol vapor generator required for the ethanol content in the medium on day 3 after sealing to be 0.3% by weight and 0.5% by weight, respectively, was 2.
It turns out that they are 38 g and 4.28 g.

Example 1, Comparative Examples 1 to 3 Experiments for suppressing the growth of lactic acid bacteria were performed using the following various food preservatives. Food preservative Description SR-OA Deoxidizer manufactured by Keplon Co., Ltd., “Keplon” No. 1 type, deoxidation amount in 24 hours: 100 cc or more AM Freund Industrial Co., Ltd. ethanol steam generator, “Anti-tailed” , Content: 1.0 g SR-NM Freund Industrial Co., Ltd. ethanol vapor generating type oxygen scavenger, "Negative mold", deoxidation amount: 100 cc or more / 24 hours, ethanol vapor generating agent amount: 2.38 g

The first lactic acid bacterium is 1 per sterilized petri dish.
Adjust the bacterial solution to a level between 0 ¹ and 10 ³
The bacterial solution was spread on an AM agar medium. The preservative was adhered to the inside of the lid of a petri dish with an adhesive tape. This petri dish is placed in an oxygen-blocking and ethanol-vapor-blocking bag (composite film of a vinylidene chloride-coated nylon film and a polyethylene film, hereinafter abbreviated as KON / PE). Cultured for days. Table 3 shows the results of the number of generated colonies. Further storage was continued, and even on the seventh day, the number of generated colonies did not change.

[0037]

[Table 3] (Note): Not tested Remarks: ">1000" indicates that it exceeds 1,000.

Table 4 shows the ethanol concentration in the KON / PE bag on the third day of the culture, that is, the ethanol vapor concentration (vol%) in the head space and the ethanol content (wt%) in the medium.

[0039]

[Table 4]

Although SR-NM has lower ethanol vapor concentration and lower ethanol content than AM,
As can be seen in Table 3, the bacteriostatic effect is high. From Tables 3 and 4, including SR-OA, it can be seen that SR-NM has a higher bacteriostatic effect than AM and SR-OA alone.
It can be said that R-NM is bacteriostatic due to an unexpected synergistic effect between ethanol vapor generation and deoxygenation reaction.

Examples 2 and 3, Comparative Examples 4 and 5 The bacterial suspension was prepared lactobacilli initial bacterium is 1149 to be 10 ^two levels per sterilized petri dish, and spread the bacterial solution GAM agar medium. SR-NM
Was adhered to the inside of a petri dish lid with an adhesive tape. Put this Petri dish in oxygen-blocking and ethanol-vapor blocking bag, KON / PE, make air container 500ml,
The cells were cultured at 30 ° C. for 6 days. Table 5 shows the number of generated colonies for each colony diameter. In Example 2, SR-NM was used as it was, in Example 3, the amount of ethanol in SR-NM was reduced to 1/2 (hereinafter abbreviated as SR-NM (1/2)), and in Comparative Example 4, SR-NM was used. 3 /
10 (hereinafter abbreviated as SR-NM3 / 10). In Comparative Example 5, as a control, the test was performed without attaching a preservative. Here, the oxygen concentration in the KON / PE bag was 0.1% by volume or less in Examples 2 and 3 and Comparative Example 4 after the first day. In addition, when we continued the test,
Even on the 10th day, the number of colonies generated did not change.

[0042]

[Table 5]

Table 6 shows the ethanol concentration in the KON / PE bag from the first day to the seventh day of the culture, that is, the ethanol vapor concentration (% by volume) in the head space.

[0044]

[Table 6]

Next, KON / P on days 1 to 7 of culture
Table 7 shows the ethanol content (% by weight) in the medium in the E bag.

[0046]

[Table 7] (Note): Not tested

According to Tables 5, 6 and 7, when the ethanol content of SR-NM was decreased, both the ethanol vapor concentration in the head space (vol%) and the ethanol content in the medium (% by weight) were reduced. However, it can be seen that the bacteriostatic effect is reduced. Further, from Table 7, Comparative Example 4 is Examples 2 and 3.
Compared with that, the increase in ethanol weight% is slow, which indicates that the transfer of ethanol to the medium is slow. In Table 5, this indicates the occurrence of lactic acid bacteria, and it is understood that a higher ethanol content is preferable for bacteriostatic lactic acid bacteria. Also,
According to Table 6, in order to have a bacteriostatic effect, the ethanol vapor concentration is at least 0.3% by volume or more, preferably 0.5% by volume or more.
It turns out that it is necessary more than volume%. Also, from Table 7,
It can be seen that in order to have a bacteriostatic effect, the ethanol content (% by weight) must be at least 0.15% by weight or more, preferably 0.3% by weight or more.

As can be seen from Tables 6 and 7, Example 2
The ethanol blending amount of SR-NM of each Example was different for each Example, so the evaporation rate of ethanol vapor was different,
When the amount is small, the transpiration rate decreases. For this reason, in order to prevent deterioration of the food immediately after the SR-NM is attached, it is preferable that the evaporation rate is high, and that the amount of ethanol blended is large.

Examples 4 and 5, Comparative Examples 6 and 7 Using rice cake as a sample, tests were conducted on the actual bacteriostatic effect. The following were also used as mochi. Material: glutinous rice produced in Japan (no pH adjustment, sterilized) Dimensions: 4 cm x 6.5 cm x 1.1 cm Weight: 35 g JCM strain No. A bacterial solution was prepared so that the initial lactic acid bacterium 6124 was at a level of 10 ² per sterilized petri dish, and the bacterial solution was smeared on the surface of the rice cake. Next, the preservative was stuck on the inside of the lid of the petri dish with an adhesive tape. This petri dish is placed in a bag of oxygen barrier and ethanol vapor barrier, KON / PE (10 cm × 8 cm), at 30 ° C.
For 1, 3, and 7 days.

After 1, 3, and 7 days of culture, the rice cake bacteria were inoculated on a plate-counted agar medium supplemented with BCP.
After culturing at 48 ° C. for 48 hours, the number of lactic acid bacteria per 10 g of rice cake was measured. In Example 4, SR-NM was used as it was, and in Example 5, the amount of ethanol in SR-NM was set to （(hereinafter abbreviated as SR-NM (１ ／)). In Comparative Example 6, a test was performed without a preservative as a control, and in Comparative Example 7, SR-OA was used. In these experiments, K
The oxygen concentration in the ON / PE bag was determined from Example 4
In both Example 5 and Comparative Example 7, the content was 0.1% by volume or less.

Next, KON / P on days 1 to 7 of culture
Table 7 shows the number of lactic acid bacteria in the medium in the E bag (the number of lactic acid bacteria per 10 g of rice cake).

[0052]

[Table 8]

Next, Table 9 shows the methanol volume concentration (volume%) of the head space in the KON / PE bag on the 7th day of culture and the ethanol content (wt%) in the rice cake.

[0054]

[Table 9]

As shown in Table 8, in Comparative Example 6 where no preservative was added,
The growth of lactic acid bacteria was large, and Comparative Example 7 of SR-OA had a slight bacteriostatic effect but was not sufficient. In contrast, S
Examples 4 and 5 using R-NM had a bacteriostatic effect. Also, from Table 9, it can be seen that in order for SR-NM to have a bacteriostatic effect, the ethanol content (% by weight) is at least 0.3% by weight or more, preferably 0.6% by weight or more. Vapor concentration at least 0.4% by volume
As mentioned above, it turns out that it is preferably 0.8 volume% or more. Also, from Tables 8 and 9, when the ethanol content of SR-NM was reduced, both the ethanol vapor concentration (vol%) in the headspace and the ethanol content (wt%) in the food decreased, and the bacteriostatic It can be seen that the effect decreases. Therefore, it is understood that a larger amount of ethanol is preferable.

Example 6 and Comparative Examples 8 and 9 Using kimchi as a sample, tests were conducted on the actual bacteriostatic effect. The following were used as kimchi. Dimensions: 10 cm × 10 cm × 2 cm Weight: 100 g as kimchi, in a plastic container A preservative was adhered to the inside of a lid of a plastic container containing the kimchi with an adhesive tape. This container was placed in a bag with oxygen barrier and ethanol vapor barrier, KON / PE (10 cm ×
8 cm) and stored at 15 ° C. and 20 ° C., respectively. In Example 6, SR-NM was used as it was, in Comparative Example 8, a test was performed without a preservative as a control, and in Comparative Example 9, SR-OA was used. The carbon dioxide gas concentration (% by volume) in Tables 10 and 11 was measured by gas chromatography, and the pH was measured by adding 90 g of water to 10 g of kimchi. Table 10 shows the freshness preserving effect of each preservative when stored at 20 ° C. for 3 days.

[0057]

[Table 10] (Note) Initial pH is 4.7

Next, Table 10 shows the freshness preserving effect of each preservative when stored at 15 ° C. for 4 days.

[0059]

[Table 11] (Note) Initial pH is 4.2

From the sensory evaluations in Tables 8 and 11, SR-N
The bacteriostatic effect of M is clear, and it can be judged from the measured values that no attachment or an increase in the carbon dioxide concentration of SR-OA is due to putrefaction. In addition, although kimchi originally contains ethanol as a metabolite of lactic acid bacteria, SR-NM
It can be said that the reason for the good results was the bacteriostatic effect of the blended ethanol. In addition, when kimchi is preserved using SR-NM, the ethanol content in the kimchi increases, but the increase is small and has little effect on taste.

In Tables 8 and 11, it can be said that the ethanol content of SR-NM is at least 0.2% by weight or more, preferably 0.6% by weight or more. At the same time, it can be said that the oxygen concentration of SR-NM is at least 0.7% by volume or less, preferably 0.5% by volume or less. In addition, the ethanol vapor concentration of SR-NM, as can be seen from the comparison with Comparative Example 10 and Comparative Example 11, cannot limit the bacteriostatic effect to a numerical value.
It turned out that the storage conditions of the conventional SR-NM cannot be simply applied.

[0062]

According to the present invention, the growth of lactic acid bacteria in the food can be suppressed and the good taste can be maintained for a long time by applying the present invention. The food thus preserved using the ethanol vapor-generating oxygen scavenger can be provided to consumers as lactic acid bacteria growth-suppressed food.

Claims (7)

[Claims] 1. The food according to claim 1, wherein at least a part of the food has a water activity of 0.1.
9 or more, or the water activity of the food as a whole is 0.
A food having a water activity of at least 7 and a water activity of at least 0.9 is sealed in an airtight container together with an ethanol vapor generator and an oxygen scavenger. A method for inhibiting the growth of lactic acid bacteria in food, wherein the ethanol content is 0.3% by weight or more and the oxygen concentration in the container is 1% by volume or less. 2. The method of claim 1, wherein the ethanol vapor generator and the oxygen scavenger are integrated. 3. The method according to claim 1, wherein the oxygen scavenger is of a self-reaction type. 4. The method according to any one of claims 1 to 3, wherein the food is one or more selected from processed meat products, processed marine products, dairy products, noodles, prepared dishes, rice cakes, pickles, kimchi, western confections, and Japanese confections. . 5. An airtight container having an ethanol vapor permeability of 10.
g / m ² · 24 hr · 40 ° C. · 50% RH or less,
The method according to any one of claims 1 to 4, wherein the oxygen permeability is 20 ml / m ² · 24 hr · 25 ° C or less. 6. The lactic acid bacterium is Lactobacillus.
Genus, Leuconostoc, Pediococcu
The method according to any one of claims 1 to 5, which is one or more selected from the genus s and the genus Enterococcus. 7. A lactic acid bacteria growth-suppressed food obtained by the method according to claim 1.