JP2000270821A - Food preservatives - Google Patents

Abstract

(57) [Problem] To provide a food preservative having an inhibitory effect on the growth of bacteria, yeasts and molds and having an extremely small effect on food flavor. A food preservative is obtained using at least two kinds of fatty acid monoglycerin esters obtained from fatty acids having 8 to 12 carbon atoms and glycerin, ε-polylysine or a salt thereof, and glycine as active ingredients.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a food preservative. More specifically, at least two kinds (hereinafter, referred to as complex monoglycol) selected from fatty acid monoglycerin esters obtained from fatty acids having 8 to 12 carbon atoms and glycerin, ε-polylysine or a salt thereof (hereinafter collectively referred to as εPL ) And a food preservative in combination with glycine, which, when used in confectionery, noodles and other foods, has an excellent bacteriostatic effect against general bacteria and mold and impairs the flavor of the food used. Related to food preservatives without oil.

[0002]

BACKGROUND ART The causes of food spoilage include bacteria, yeasts and molds. Above all, in the normal temperature range of 20 to 30 ° C, bacteria represented by spores, lactic acid bacteria and the like have a higher growth rate than yeasts and molds, so that spoilage of food is usually caused by these bacteria. Was often the case. Therefore, the preservatives of various food preservatives which have been developed so far have an effect capable of suppressing the growth of bacteria, that is, an excellent preservative effect on bacteria.

[0003] Until now, the shelf life of foods was relatively short, so even such food preservatives effectively worked to prevent food spoilage. However, along with the need for longer shelf life and advances in technology for storing foods at low temperatures, the proliferation of molds that inhibit long-term storage has become a problem. However, at present, there is no food preservative that has a bacteriostatic effect on molds, and even the existing food preservatives described above have an excellent bacteriostatic effect on bacteria and yeasts. However, it could not be said to have a sufficient bacteriostatic effect on molds.

[0004] Although εPL and glycine also have some bacteriostatic effects on molds, they must be used in large amounts in order to exhibit a practical bacteriostatic effect, and expensive εPL is required.
It is economically impossible to use a large amount of glycine, and there is a problem that using a large amount of glycine having a unique sweetness adversely affects the flavor of food. On the other hand, fatty acid monoglycerin esters obtained from fatty acids having 8 to 12 carbon atoms and glycerin are known to have a bacteriostatic effect on molds. However, since the ester has a unique taste and odor, it has a large effect on food flavor,
It also has the disadvantage of being ineffective against Gram-negative bacteria.

[0005] Studies on food preservatives combining εPL with other preservatives are also being pursued. JP-A-6-22574
No. 0 discloses a food preservative using a combination of medium-chain fatty acid monoglyceride, lysozyme and εPL.
No. 797 discloses a food preservative using a combination of polyglycerin fatty acid ester and εPL.
In the publication, A) organic acid monoglyceride, B) lysozyme, C) εPL, D) glycine, E) organic acid and / or
Or, a food preservative using one or more selected from an organic acid salt, an inorganic acid and / or an inorganic acid salt is disclosed, and these food preservatives have excellent preservative effects. It is described that the taste is balanced. However, even these food preservatives do not have a sufficient function in terms of a bacteriostatic effect against molds.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a food preservative which has an effect of inhibiting the growth of bacteria, yeasts and molds (bacteriostatic effect) and has a very small influence on food flavor. It is to be.

[0007]

Means for Solving the Problems The present inventor has made intensive studies to solve the above-mentioned problems, and as a result, has found that the compound monog
The present invention has been completed by knowing that the above problem can be solved by combining the glycine with glycine.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. The present invention is a food preservative comprising a complex monoglyc, εPL and glycine as active ingredients. Complex monoglyce, which is one of the active ingredients of the present invention, is a mixture of two or more fatty acid monoglycerin esters obtained from a fatty acid having 8 to 12 carbon atoms and glycerin. By using two or more of these esters in combination with εPL and glycine, the bacteriostatic effect is enhanced as compared with the case of using a single type of the ester, εPL and glycine together. For this reason, a high bacteriostatic effect is obtained while reducing the amount of use of each of the esters,
As a result, a food preservative having extremely small adverse effects such as impairing the food flavor can be obtained. The ester may be powdered with an excipient such as dextrin or the like. Specific examples of the ester include monoglycerin caprylate (monocaprylin), monoglycerin caprate (monocaprin), and monoglycerin laurate (monolaurin).

One of the active ingredients of the present invention, εPL,
There is no particular limitation as long as it is εPL which is a natural food preservative. For example, it can be obtained by the method for producing ε-polylysine described in Japanese Patent No. 1245361 (method for producing polylysine). That is, ε belonging to the genus Streptomyces
-A polylysine-producing bacterium, Streptomyces subspecies lysinopolymeras, is cultured aerobically, and ε-polylysine can be isolated from the culture solution. Examples of a method for obtaining ε-polylysine used in the present invention include 50% polylysine powder from Chisso Corporation. In the present invention, εPL can be used in a free form or in the form of a salt of an organic acid or an inorganic acid. Examples of the salt of the organic acid include acetate,
Adipate, citrate, malate, fumarate,
Malonate, gluconate, maleate, lactate and the like can be mentioned, and examples of the salt of the inorganic acid include hydrochloride, sulfate and phosphate.

Glycine, which is one of the active ingredients of the present invention, may be of any grade that can be used in foods regardless of fermented products or synthetic products.

In the food preservative of the present invention, assuming that εPL is 1, the compound monogly is 0.05 to 2 times by weight, preferably 0.15 to 0.5 times by weight, and glycine is 1 to 60 times by weight.
It is desirable that the compound is blended by weight, preferably 10 to 40 times by weight. Further, in the present invention, alcohols, various organic acids and salts thereof, thiamine lauryl sulfate, sucrose fatty acid ester and the like may be used for the purpose of enhancing the bacteriostatic effect or reducing the adverse effect on the flavor.

[0012] The food preservative of the present invention includes general dishes, noodles,
It can be used for various foods including confectionery. Examples include salads, seasonings, boiled dishes, kamaboko, ham, sausage,
There can be mentioned udon, buckwheat, steamed bread, sponge cake, rice ball and the like, but besides these, foods that cause mold to rot can have excellent preservation effects regardless of the presence or absence of heat treatment.

[0013]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

(Application to Udon) Examples 1-4, Comparative Examples 1-5 As raw materials, 400 g of flour, 160 g of water and 1 salt
Using 2 g, the preservative components shown in Table 1 were further added to produce eight types of udon with different food preservatives, and the following expiration date measurement 1 and sensory evaluation measurement 1 were performed. Table 2 shows the results.

Measurement of the expiration date 1 While keeping the udon obtained in Examples 1-4 and Comparative Examples 1-5 at 10 ° C., the number of bacteria, mold and yeast in the udon is measured daily by the petrofilm method. And the number of bacteria exceeds 100,000 / g or the number of molds and yeasts is 1
The expiration date up to the day before exceeding 10,000 / g was defined as the expiration date. Sensory evaluation measurement 1 Ten monitors compared the various types of udon obtained in Examples 1 to 4 and Comparative Examples 1 to 5 with no food preservative, and the flavor due to the addition of the food preservative The effect on food (offensive taste) was examined. Those that do not have an unpleasant taste are defined as-, those that have a very slight unpleasant taste are ±, those that clearly sense the unpleasant taste are +, and those that have a very bad taste are ++.
The average value of 10 monitors was used as the result of the sensory evaluation.

[0016]

[Table 1]

[0017]

[Table 2]

As is clear from these results, the udon of Examples 1 to 4 using the food preservative of the present invention shows an excellent bacteriostatic effect against general bacteria and fungi and also has an effect on flavor. Was confirmed to be slight.

(Application to steamed bread) Examples 5 to 8, Comparative Examples 6 to 10 As raw materials, 28 g of flour, 16 g of granulated sugar, 1.5 g of baking powder and 20 g of water were used, and the preservatives shown in Table 3 were used. The ingredients were added to produce nine types of steamed bread with different food preservatives, and the following expiration date measurement 2 and sensory evaluation measurement 2 were performed. Table 4 shows the results.

Measurement of expiration date 2 For each of the steamed breads (about 70 g each) obtained in Examples 5 to 8 and Comparative Examples 6 to 10, three molds separated from commercially available steamed breads were used in a spore state. After inoculating 50 pieces / g each, a total of 150 pieces / g, the steamed bread was stored at 30 ° C., and the number of molds in the steamed bread was measured every day. The day before the mold number exceeded 10,000 pieces / g, The expiration date is the expiration date. Sensory evaluation measurement 2 Comparison of the steamed bread obtained in Examples 5 to 8 and Comparative Examples 6 to 10 with the steamed bread containing no food preservative by 10 monitors, and the food preservative was added. The effect of flavor on off-flavor (off-flavor) was examined. Those with no off-taste are regarded as-, those with very slight off-taste ±, those with a noticeable off-taste +, and those with an extremely off-taste ++.
The average value of 10 monitors was used as the result of the sensory evaluation.

[0021]

[Table 3]

[0022]

[Table 4]

As is clear from these results, the steamed breads of Examples 5 to 8 using the food preservative of the present invention have an excellent bacteriostatic effect against mold and do not affect the flavor. Or slight.

(Application to Beef Stew) Examples 9 to 12 and Comparative Examples 11 to 15 As materials, beef stew base, 300 g of beef shank,
Using 300 g of onion, 200 g of carrot, 200 g of potato, and 1500 mL of water, and further adding the preservative components shown in Table 5, eight kinds of beef stews having different food preservatives were prepared, and the following mold generation measurement was performed. . Table 6 shows the results.

Measurement of mold generation While maintaining the various beehives obtained in Examples 9 to 12 and Comparative Examples 11 to 15 at 15 ° C., the number of molds in the steamed bread was measured daily, and the number of molds was 10,000 / g. The point at which the temperature exceeded the value was defined as the mold generation date.

[0026]

[Table 5]

[0027]

[Table 6]

As is clear from these results, it was confirmed that in the beef stews of Examples 9 to 13 using the food preservative of the present invention, the generation of mold was suppressed for a long period of time.

[0029]

Industrial Applicability The food preservative of the present invention has an excellent bacteriostatic effect on various foods, and is particularly effective in suppressing spoilage due to mold and has a small effect on food flavor. Can be suitably used.

Claims (2)

[Claims] 1. A food preservative comprising as active ingredients at least two selected from fatty acid monoglycerin esters obtained from fatty acids having 8 to 12 carbon atoms and glycerin, ε-polylysine or a salt thereof, and glycine. 2. The fatty acid monoglycerin ester is monocaprylin, monocaprin and monolaurin.
Food preservatives as described.