JP2009022161A - Bacteriostatic composition for food and bacteriostatic method. - Google Patents

Abstract

Disclosed are a food bacteriostatic composition and a bacteriostatic method capable of maintaining good freshness and quality of foods even for foods in which microorganisms are likely to grow.
By containing sodium acetate in an amount exceeding 9 parts by mass and not more than 13 parts by mass with respect to 1 part by mass of acetic acid, an excellent bacteriostatic effect is imparted to food.
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Description

  The present invention relates to a bacteriostatic composition for food and a bacteriostatic method.

  As environmental sanitation is improved, food poisoning due to E. coli and Vibrio parahaemolyticus continues to occur today. In addition, it is used for many food processing such as lactic acid bacteria and dairy products, while it causes acidity and acid smell to the food and generates gas. There are also. Therefore, in the food field, there is a demand for suppressing the propagation of such microorganisms and improving the preservation of food.

  As a method therefor, for example, a food such as raw vegetables treated with an aqueous solution containing acetic acid, sodium acetate and sodium carbonate (Patent Document 1), or pH 5.8 to 6.4 containing acetic acid and sodium acetate. The thing (patent document 2) etc. which process raw vegetables with the aqueous solution of this are proposed. Moreover, what treats a fish body with the seasoning liquid for fish prepared by adding sodium acetate to brewing vinegar and adjusting the acetic acid degree to 2.6 weight% and pH5.0 is proposed (patent document 3).

Japanese Patent Laid-Open No. 9-14365 Japanese Patent No. 2078999 Japanese Patent No. 3785103

  However, in Patent Document 1 and Patent Document 2 described above, although suppression of browning of raw vegetables can be expected, for foods in which bacteria and the like are very easy to reproduce compared to raw vegetables, for example, other foods such as raw meat and raw fish It has not been studied, and it cannot be said that the preservability of these foods can be improved.

  Moreover, since patent document 3 is for vinegar fastening, it has a sour taste and was not suitable for maintaining the freshness of foods not intended for vinegar fastening. That is, in the composition of patent document 3, the original flavor of foodstuffs is impaired by acidity, and when used for raw food, it causes acid modification of the food. Furthermore, for microorganisms that can grow even at a low pH, such as lactic acid bacteria, the growth could not be sufficiently suppressed, causing a strange odor or discoloration.

  Accordingly, one object of the present invention is to provide a bacteriostatic composition and a bacteriostatic method for food that can maintain good freshness and quality of the food even for foods in which microorganisms are likely to grow. To do. Another object of the present invention is to provide a bacteriostatic composition and bacteriostatic method for foods that can also suppress the growth of acid-resistant microorganisms. Furthermore, it is another object to provide a food having excellent storage stability and a method for producing the same.

  The present inventors paid attention to the blending ratio of acetic acid and sodium acetate, and variously studied this. By setting the content ratio of sodium acetate to acetic acid within a predetermined range, fish and seafood such as raw fish and seaweed, raw meat, etc. In addition to being able to give excellent preservation without giving off a nasty smell, not only suppressing the growth of microorganisms that are vulnerable to acids, but also acid-resistant like lactic acid bacteria As a result, the present invention was completed. According to the present invention, the following means are provided.

  According to the present invention, there is provided a composition for bacteriostatic bacteriolysis, which comprises sodium acetate in an amount exceeding 9 parts by mass and not more than 13 parts by mass with respect to 1 part by mass of acetic acid.

  This composition can also contain 9.5 mass parts or more and 11 mass parts or less of sodium acetate with respect to 1 mass part of acetic acid. The acetic acid concentration may be 0.1% by mass or more and 2% by mass or less.

  In the present composition, the bacteriostatic target may be a microorganism having at least acid resistance. At this time, the acid-resistant microorganism may be a lactic acid bacterium.

  According to this invention, the seasoning liquid which contains a seasoning component in one of the said bacteriostatic compositions is provided.

  According to this invention, it is a bacteriostatic method, Comprising: The bacteriostatic method provided with the process process which processes a foodstuff using the composition for bacteriostasis or the seasoning liquid in any one of the said.

  In this bacteriostatic method, the treatment step may be a step of bringing the composition or the seasoning liquid into contact with at least the surface of the food. Moreover, the said process process shall be a process of adding the said composition or the said seasoning liquid to the said food so that the acetic acid concentration in the said food may be 0.1 to 0.2 mass%. it can.

  According to this invention, the foodstuff containing the composition or seasoning liquid in any one of the above is provided.

  In the present food, the food may be raw marine products or meat. Moreover, the said foodstuff is the state immersed in the said composition or said seasoning liquid as a liquid body, and the acetic acid concentration in the said foodstuff is good also as 0.1 mass% or more and 0.2 mass% or less.

  According to this invention, it is a manufacturing method of foodstuff, Comprising: The manufacturing method provided with the process process of processing foodstuffs using the composition or seasoning liquid in any one of the said is provided.

  According to the present invention, since it contains acetic acid and sodium acetate in the above-mentioned ratio, it also has a nasty smell and odor even for foods where microorganisms are very prone to breed, such as marine products such as sashimi and raw seaweed. Excellent storage stability can be imparted without giving. Thereby, the food excellent in preservability can be provided. Moreover, the growth of microorganisms having acid resistance such as lactic acid bacteria can be effectively suppressed. Moreover, it is highly safe for the human body.

  According to the present invention, in addition to a bacteriostatic composition and a bacteriostatic method for food, a seasoning liquid, a food processed using these, and a method for producing the same are provided. Hereinafter, embodiments of the present invention will be described in detail. In addition, although the form shown below is a preferable form of this invention, this invention is not limited.

(Bacteriostatic composition)
This composition is used for suppressing deterioration of food freshness, quality and the like, and improving its storage stability. The type of food to which the present composition can be applied is not particularly limited, and may be, for example, uncooked products of various ingredients such as vegetables, beans, potatoes, wild vegetables, fruits, livestock meat, chicken, marine products, and cereals. It may be a cooked or semi-cooked food such as sugar beet, rice, noodles, confectionery, soups, dairy products, and tofu. Preferably, it is a fresh food or a side dish. In addition, among fresh foods, raw livestock meat, chicken and marine products are more preferable, and raw fishery products such as raw fish and raw seaweed are more preferable. In particular, while marine products are preferred for raw food, microorganisms are very easy to propagate. For this reason, there is a high need for improving the storage stability from the viewpoint of preventing food poisoning, as well as suppressing discoloration of food, deterioration of taste, and the like. According to this composition, the preservability of food can be effectively improved even for foods in which microorganisms are very prone to grow. In particular, it is excellent in that the storage stability at room temperature can be improved.

  The form of this composition is not specifically limited. Any form such as powder, liquid, and paste can be employed. Preferably, it is liquid.

(Acetic acid and sodium acetate)
The composition contains acetic acid and sodium acetate. It is preferable that the ratio of both in this composition is 13 mass parts or less with respect to 1 mass part of acetic acid, sodium acetate exceeds 9 mass parts. When the amount of sodium acetate is 9 parts by mass or less, the growth of general live bacteria, particularly lactic acid bacteria cannot be sufficiently suppressed, which is inappropriate. Moreover, when it exceeds 13 mass parts, the bitterness derived from sodium acetate will be exhibited and a taste will be uncomfortable. More preferably, sodium acetate is 9.5 mass parts or more and 11.0 mass parts or less with respect to 1 mass part of acetic acid, More preferably, it is 9.8 mass parts or more and 10.5 mass parts or less.

  The concentration of acetic acid and sodium acetate in the composition is not particularly limited as long as both are contained in the above ratio. Preferably, the acetic acid concentration is 0.1% by mass or more and 2% by mass or less. When the acetic acid concentration is less than 0.1% by mass, a sufficient inhibitory effect on the growth of microorganisms cannot be obtained. On the other hand, if the acetic acid concentration exceeds 2% by mass, the acidity derived from acetic acid and the bitterness derived from sodium acetate appear, giving a sense of incongruity to the taste. More preferably, they are 0.1 mass% or more and 1.2 mass% or less.

  Moreover, you may set suitably the density | concentration of an acetic acid and sodium acetate with the processing method, processing time, etc. of the foodstuff by this composition. For example, when the treatment with the present composition is for a short time (for example, several seconds to several hours), the acetic acid concentration is preferably 1% by mass or more and 2% by mass or less. When the treatment time is short, if the acetic acid concentration is less than 1% by mass, a sufficient inhibitory effect on the growth of microorganisms cannot be obtained. On the other hand, if the acetic acid concentration exceeds 2% by mass, an off-flavor will be given to the food by acetic acid and sodium acetate. More preferably, they are 1 mass% or more and 1.2 mass% or less.

  Examples of foods suitable for treatment in a short time include foods that are provided in a raw state and foods that are unsuitable for storage in an immersion liquid. Specifically, for example, fresh foods (raw fish, vegetables, root vegetables, beans, fruits, cut vegetables, cut fruits, etc.) and primary processed foods (eg, meat such as sliced meat, minced meat, cut meat, sashimi and sushi) And other processed foods such as non-heated meat products such as ham, wiener and bacon, and processed fish products such as fish ham and fish paste products).

  On the other hand, when the treatment with the composition is for a long time (for example, several hours to several days), the acetic acid concentration is 0.1% by mass or more and 0.2% by mass or less in order to improve the storage stability of the food. Is preferred. When the acetic acid concentration is less than 0.1% by mass, a sufficient inhibitory effect on the growth of microorganisms cannot be obtained. On the other hand, if the acetic acid concentration exceeds 0.2% by mass, an off-flavor is given to the food by acetic acid and sodium acetate. More preferably, it is 0.10 mass% or more and 0.12 mass% or less.

  Examples of foods that can be treated for a long time include foods that have little change in texture due to liquids, and foods that can be stored in an immersion liquid (for example, raw oysters, shirouo, mekabu, mozuku, how much, etc. Marine products, pickles, tofu, cans, bottled products, etc.) and foods cooked or semi-cooked using this composition (for example, prepared foods, rice, soups, confectionery, raw meat or fresh fish, etc.) Etc.).

  When the concentration of acetic acid in the composition is the above concentration, the concentration may be the above concentration when contacting with food or after contacting. Therefore, the present composition may be provided in a concentrated state. When provided in a concentrated state, the same preservative effect as described above can be obtained by diluting the concentrate with water, for example, at the time of use so that the concentration of acetic acid and sodium acetate becomes a desired concentration.

  Thus, according to the present composition, treatment with a large amount of acid is not required as a means for improving the preservability of food. For this reason, the acid modification | denaturation of foodstuffs can be suppressed. In addition, the original flavor of the ingredients is not impaired. Therefore, it is suitable for maintaining the freshness of food.

  In the present composition, the form for containing acetic acid and sodium acetate is not particularly limited. In the case of acetic acid, for example, one or two or more materials containing at least acetic acid as one component, such as glacial acetic acid, vinegar, and seasoned vinegar, may be used. Considering the influence on the taste and aroma of foods, vinegars such as brewed vinegar and synthetic vinegar are preferred, and brewed vinegars such as rice vinegar, grain vinegar and fruit vinegar are more preferred. In the case of sodium acetate, one or more materials containing sodium acetate as a component may be used, or a sodium salt may be added to a composition containing acetic acid. The sodium salt to be used is not particularly limited, and examples thereof include sodium carbonate, sodium hydrogen carbonate, and sodium hydroxide. Of these, it is preferable to use sodium bicarbonate.

  In addition, in order to manufacture this composition, it can carry out by mixing the said material under normal temperature or heating, for example to water (tap water, purified water, distilled water, etc.).

(Bacteriostatic target)
The kind of microorganisms as a bacteriostatic object by this composition is not specifically limited. For example, food poisoning bacteria such as Salmonella, Staphylococcus, pathogenic Escherichia coli, Vibrio parahaemolyticus, Clostridium botulinum, Clostridium perfringens, Bacillus cereus, etc .; Bacteria such as yeasts and molds. Of these, one or more microorganisms can be the bacteriostatic target of the present composition.

  This composition can be used for bacteriostatic use of acid-resistant microorganisms by containing acetic acid and sodium acetate in the above ratio. Preferably, it is used for bacteriostasis between a microorganism having acid resistance and a microorganism having no acid resistance. That is, according to the present composition, microorganisms that are difficult to grow at a low pH (for example, pH 5 or less) without giving the food an unpleasant odor due to acetic acid or sodium acetate and without causing the food to denature. Salmonella spp., Staphylococcus, pathogenic E. coli, Vibrio parahaemolyticus, Bacillus subtilis, etc.) and acid-resistant microorganisms such as lactic acid bacteria can be bacteriostatic. In particular, it is useful in that it can be bacteriostatic at the same time Vibrio parahaemolyticus and lactic acid bacteria that are very easy to reproduce with raw marine products.

(Seasoning ingredients and seasoning liquid)
In this composition, as long as the bacteriostatic effect is acquired, components other than acetic acid and sodium acetate may be contained. Examples of such components include seasoning ingredients and food additives. In particular, by containing a seasoning component, seasoning of food and improvement of storage stability can be performed simultaneously. Moreover, the seasoning liquid excellent in preservability and the seasoning liquid which can improve the preservability of a foodstuff can be provided. According to the seasoning liquid of the present invention, since acetic acid and sodium acetate are contained in the above ratio, the original taste of the seasoning liquid is not affected, and the human body is not adversely affected.

  The seasoning component is not particularly limited, and examples thereof include soy sauce, sugar, bonito, miso, salt, and sake. Of these, at least soy sauce is preferably used. Examples of food additives include sweeteners, preservatives, antioxidants, colorants, fragrances, thickeners, swelling agents, emulsifiers, vitamins, amino acids, minerals, and the like. In addition, the seasoning ingredient and the food additive may contain one or more ingredients.

  By using the seasoning liquid of the present invention, it can be used for seasoning various foods. For example, it can be used for seasoning raw fish fillets that are ingredients of iron-fired sushi and tepone sushi, seasoning of shiraoi seaweed, mekabu, mozuku, etc., seasoning of seasoned dishes using vegetables, seafood and the like. The food seasoned with this seasoning liquid is excellent in preservability since a sufficient bacteriostatic effect is imparted by the seasoning liquid.

(Food bacteriostatic method)
The bacteriostatic method of this invention is equipped with the process process which processes foodstuffs using a composition. The form for treating food with the present composition is not particularly limited as long as the composition can be contacted with at least the surface of the food, and various treatment methods can be applied. For example, the food may be immersed in the composition for a few seconds to several days, or the composition may be sprayed or applied to the food. Or you may add this composition in a foodstuff, and you may cook or semi-cooking using this composition liquid. Preferably, the composition is immersed in the composition or the composition is added.

  In processing food using the present composition, it is preferable that the present composition is uniformly contacted with at least the entire surface of the food. For example, when food is immersed in the composition, in order to bring the composition uniformly into contact with the entire surface of the food, the composition may be treated with an amount of the composition that allows the entire food to be immersed in the composition. Is preferred. Conditions such as immersion temperature and immersion time at this time are not particularly limited, and can be appropriately set according to the type of food to be used, the cooking method, the concentration of the composition, and the like.

  For example, the immersion time can be several seconds to several days. That is, the form of immersion may be such that the food is quickly hidden in the composition liquid, or may be immersed for a long time. At this time, you may lengthen the processing time by this composition, so that the density | concentration of an acetic acid and sodium acetate is high. For example, when using a composition liquid having an acetic acid concentration of 1% by mass or more and 2% by mass or less, a treatment time of 5 seconds or more and 30 seconds is required to obtain a sufficient bacteriostatic effect without changing the original flavor and texture of the food. Preferably it is less than or equal to minutes. More preferably, it is 30 seconds or more and 15 minutes or less. Moreover, when using the composition liquid whose acetic acid density | concentration is 0.1 to 0.2 mass%, it is preferable that processing time is 12 hours or more.

  On the other hand, when this composition is added to food, the conditions such as the treatment temperature and the amount of the composition added are not particularly limited, and can be appropriately set according to the type of food used, the cooking method, the concentration of the composition, etc. . The form of addition to food is not particularly limited. When the present composition is a liquid, for example, the present composition may be added to such an extent that the food becomes depleted, or a small amount of the present composition may be applied to the food. Moreover, when this composition is a powder form, you may sprinkle on foodstuffs or may apply. In order to obtain a sufficient bacteriostatic effect without changing the original flavor of the food, it is preferable to add the acetic acid in the food so that the concentration of acetic acid is 0.1% by mass or more and 0.2% by mass or less. More preferably, it is at least 0.12% by mass.

(Food containing bacteriostatic composition)
The food of the present invention comprises the above-mentioned bacteriostatic composition of the present invention. Therefore, this food is very excellent in preservability. In particular, a fresh food material such as a meat or a fishery product in which bacteria and the like are easily proliferated can be preferably used.

  The form in which the food of the present invention contains a bacteriostatic composition is not particularly limited. For example, the bacteriostatic composition may be contained in the food by dipping, spraying, coating, or addition. Or you may cook or semi-cooking using this composition liquid. Preferably, the food is immersed in the composition or the composition is added to the food.

  The food may be provided in a state of being dipped in the liquid of the composition described above, or may be provided in a state in which a part or all of the surface of the food is only wetted with the composition. The “state dipped in the present composition” herein may be a state in which a part or all of the food is dipped in the present composition, and includes, for example, seasoned foods and meals.

  When the present food is provided in a state of being soaked in the present composition, the acetic acid concentration and sodium acetate concentration in the processed food may be appropriately set according to the degree of sourness applied to the food. In order to obtain a sufficient bacteriostatic effect without changing the original flavor of the food, the acetic acid concentration in the processed food is preferably 0.1% by mass or more and 0.2% by mass or less, and 0.10% by mass. More preferably, it is 0.12 mass% or less.

  As for the foodstuff of this invention, all the ingredients to be used may contain this composition, and one part of several foodstuffs may contain this composition. If it is a food containing this composition, it has excellent storability even at room temperature, so it should be provided together with a food (such as cooked rice or rice bran) whose texture and flavor tend to be reduced by storage at low temperatures. Can do. That is, even if the food is normally stored at a low temperature (for example, 4 ° C. or lower) such as fresh food, it can be stored at room temperature by including this composition, so it can be stored at a low temperature. When combined with unsuitable ingredients, the food can be stored at room temperature. Therefore, even such foods can have both a good flavor and storage stability.

  As such a form, it can apply preferably to what combined various foodstuffs, such as a lunch box, for example. As the food material containing the present composition, it is preferable to use a food material (eg, sashimi) that is not suitable for heating. By including this composition, it becomes possible to store at room temperature.For example, ingredients that are not suitable for heating, such as iron-fired salmon and tetsune sushi, and cooked rice that is not suitable for storage at low temperatures. Even if it is combined, both the storage stability and the flavor can be maintained well.

  In addition, the processed food of this invention can give the preservation | save processing or packaging currently applied to the foodstuff. For example, frozen foods, refrigerated foods, retort pouch products, canned foods, freeze-dried products, vacuum packaged products, and the like can be used.

(Food manufacturing method)
The manufacturing method of the foodstuff of this invention is equipped with the process process which processes foodstuffs with the bacteriostatic composition of this invention. The components and uses used in the composition of the present invention described above can be applied as they are to the composition in the production method. Therefore, according to this production method, it is possible to produce a food that has a sufficient antiseptic effect even with respect to foods in which microorganisms are very easy to reproduce.

  Hereinafter, the present invention will be described with specific examples. However, the present invention is not limited to the specific examples illustrated below.

[Preparation of bacteriostatic composition]
Eleven types of bacteriostatic compositions having an integer value of 1% acetic acid and 0-10% sodium acetate were prepared. The bacteriostatic composition was prepared by adding commercially available vinegar for commercial use (acetic acid concentration 10%, manufactured by Uchibori Shuzo Co., Ltd.) and sodium hydrogen carbonate to distilled water so as to achieve the above-mentioned concentrations. This obtained the bacteriostatic composition of Example 1 and Comparative Examples 1-10.

[Production of processed foods with this composition]
The bacteriostatic treatment of the food was performed using each of the obtained bacteriostatic compositions (Example 1 and Comparative Examples 1 to 10). Specifically, 1 kg of raw white fish (fish) was carefully washed with water and then sliced to a size of 10 g and used as a sample. A slice (10 g) of the sliced sample was quickly submerged in 1 L of each bacteriostatic composition at room temperature and stored at 10 ° C. for 48 hours. Thereafter, the sample was put in 90 ml of physiological saline and crushed with a stomacher for 30 seconds to obtain a suspension. After diluting 1 ml of the suspension with physiological saline, 1 ml of this diluted solution is added to a selective separation medium (manufactured by Nissui Pharmaceutical Co., Ltd.) for each of general viable bacteria, coliform bacteria and lactic acid bacteria, and incubated at 38 ° C. for 48 hours. Cultured. Thereafter, the number of general viable bacteria, coliforms and lactic acid bacteria per gram of the material was measured. These results are shown in Table 1.

As shown in Table 1, in Example 1 (acetic acid concentration 1%, sodium acetate concentration 10%), the number of bacteria in all of the general viable cell count, coliform group count and lactic acid bacteria count is 10 or less, and the browning of the sample also I didn't get up. On the other hand, in Comparative Examples 1-9, although the number of coliforms was suppressed to 10 or less, the number of general viable bacteria and the number of lactic acid bacteria were both 10 ² or more. In Comparative Example 10, the number of general viable bacteria, coliforms, and lactic acid bacteria was 10 ³ or more. From these results, it was found that a bacteriostatic composition containing acetic acid and sodium acetate in a mass ratio of 1:10 can impart an excellent bacteriostatic effect on food. This bacteriostatic effect was good for lactic acid bacteria. Furthermore, this composition was found to be able to impart a good bacteriostatic effect even to foods that are very perishable, such as sashimi.

  In Example 2, the bacteriostatic treatment of food different from Example 1 was carried out using the bacteriostatic composition (acetic acid 1%, sodium acetate 10%) from which good bacteriostatic results were obtained in Example 1. went. As a sample, 1 kg of tuna was carefully washed with water and then sliced to a size of 10 g. Bacteriostatic treatment was performed on 1 kg of this sample by dipping in 5 L of the bacteriostatic composition of Example 1 at 18 ° C. The immersion times were 0 minutes, 1 minute, 10 minutes, and 15 minutes, respectively. After the immersing time, the number of viable bacteria, the number of coliforms and the number of lactic acid bacteria were measured in the same manner as in Example 1. In this example, the storage temperature was 10 ° C. or room temperature. Further, the occurrence of browning of the sample when the storage temperature was 10 ° C. was also observed. These results are shown in Table 2.

As shown in Table 2, when immersed in the bacteriostatic composition of Example 1 (immersion time 1 minute, 10 minutes, 15 minutes), the number of general viable bacteria and the number of E. coli groups were 10 ² to The order was 10 ³ and the number of lactic acid bacteria was about 10-100. Such a bacteriostatic effect was observed both when the storage temperature after treatment with the bacteriostatic composition was 10 ° C. and at room temperature. Moreover, when it preserve | saved at 10 degreeC, the browning of the sample did not generate | occur | produce and the tuna peculiar fresh redness was exhibited. In contrast, when not immersed in the bacteriostatic composition (immersion time 0 minutes), the sample did not brown when stored at 10 ° C., but the number of general viable bacteria, coliforms and lactic acid bacteria The number was not measurable due to the growth of many bacteria. From these results, it was found that the bacteriostatic composition of the present invention can impart an excellent bacteriostatic effect to foods. In addition, it was found that the preservability of food can be sufficiently improved even if the immersion treatment is performed for a short time.

  In Example 3, 1 kg of Kukiwakame and 1 kg of shirauo were mixed and used as a sample. In this sample, 200 ml of the bacteriostatic composition of Example 1 was added, stirred, and immersed in the composition. Thereafter, the number of viable bacteria and the number of coliforms were measured in the same manner as in Example 1 except that the storage time was 24 hours and 48 hours. In addition, the occurrence of browning of the sample was also observed. The results are shown in Table 3.

As shown in Table 3, the number of general viable bacteria and coliforms was about 10 ² to 10 ³ . Regarding the number of bacteria, the storage period was 48 hours more than 24 hours, but the browning of the samples did not occur in both cases. From this result, it was found that although the bacterium has a tendency to grow as the storage time increases, an excellent bacteriostatic effect can be obtained even after 48 hours.

  In Example 4, 1 kg of raw kaki was used as a sample. 100 ml of the bacteriostatic composition of Example 1 was added to this sample and immersed in the composition. Thereafter, the number of viable bacteria and the number of coliforms were measured in the same manner as in Example 1 except that the storage time was 24 hours and 48 hours. In addition, the occurrence of browning of the sample was also observed. The results are shown in Table 4.

As shown in Table 4, viable cell count and the number of the coliform bacteria were on the order of 10 ² or 10 ^3. Regarding the number of bacteria, the storage period was 48 hours more than 24 hours, but the browning of the samples did not occur in both cases. From this result, it was found that although the bacteria tend to grow as the storage time increases, a sufficient bacteriostatic effect can be obtained even after 48 hours.

  In Example 5, Koya tofu (1 kg each in a dry state) was used as a sample. In addition, as a bacteriostatic composition, Example 1 and Comparative Example 5 (acetic acid concentration 1%, sodium acetate concentration 5%) as seasonings containing seasoning ingredients (use soy sauce, mirin, chemical seasoning, and super white sugar) ) Was used. Furthermore, as a comparative example, a seasoning liquid not containing the bacteriostatic composition was prepared. First, the sample was immersed in 5 L of each seasoning liquid and cooked for 45 minutes. Thereby, the sample became 5 kg. Using 10 g of this sample, the number of viable bacteria and the number of lactic acid bacteria were measured in the same manner as in Example 1 except that the storage temperature was 35 ° C. The results are shown in Table 5.

As shown in Table 5, the bacteriostatic composition of Example 1 had a general viable count of 9.4 × 10 ² and a lactic acid bacteria count of 9.4 × 10. In contrast, the bacteriostatic composition of Comparative Example 5 had a general viable count of 5.0 × 10 ⁶ and a lactic acid bacteria group count of 5.0 × 10 ⁵ , and the bacteriostatic composition of Example 1 More than 10 ⁵ times as many bacteria as compared with the case of using. When the bacteriostatic composition was not included, the number of general viable bacteria and lactic acid bacteria could not be measured due to the growth of many bacteria. From these results, the bacteriostatic composition (Example 1) containing acetic acid and sodium acetate in a mass ratio of 1:10 is a bacteriostatic composition (comparative example) containing both in a mass ratio of 1: 5. It was found that an excellent bacteriostatic effect can be imparted to food than 5). It was also found that an excellent bacteriostatic effect can be obtained when applied to sugar beet.

Claims (13)

A bacteriostatic composition for foods,
The composition which contains 13 mass parts or less of sodium acetate exceeding 9 mass parts with respect to 1 mass part of acetic acid.   The composition of Claim 1 which contains 9.5 mass parts or more and 11 mass parts or less of sodium acetate with respect to 1 mass part of acetic acid.   The composition according to claim 1 or 2, wherein the acetic acid concentration is 0.1 mass% or more and 2 mass% or less.   The composition according to any one of claims 1 to 3, wherein the bacteriostatic target is a microorganism having at least acid resistance.   The composition according to claim 4, wherein the acid-resistant microorganism is a lactic acid bacterium.   The seasoning liquid which contains a seasoning component in the composition in any one of Claims 1-5. A bacteriostatic method of food,
A bacteriostatic method comprising a treatment step of treating a food using the composition according to any one of claims 1 to 5 or the seasoning liquid according to claim 6.   The bacteriostatic method according to claim 7, wherein the treatment step is a step of bringing the composition or the seasoning liquid into contact with at least the surface of the food.   The said process process is a process of adding the said composition or the said seasoning liquid to the said food so that the acetic acid concentration in the said food may be 0.1 to 0.2 mass%. The bacteriostatic method described.   The foodstuff containing the composition in any one of Claims 1-5, or the seasoning liquid of Claim 6.   The food according to claim 10, wherein the food is a raw marine product or meat. The food is in a state immersed in the composition or the seasoning liquid as a liquid,
The foodstuff of Claim 10 or 11 whose acetic acid concentration in the said foodstuff is 0.1 to 0.2 mass%. A method for producing food,
A manufacturing method provided with the process of processing a foodstuff using the composition in any one of Claims 1-5, or the seasoning liquid of Claim 6.