JP2011092018A - Food preservative and method for preserving food - Google Patents

Abstract

[Problem] To provide a food preservative and a method for preserving food, which have a bacteriostatic effect to suppress the growth of bacteria, particularly lactic acid bacteria, and which do not impair the flavor of food.
A food preservative comprising 0.01 to 10 parts by mass of ferulic acid and 1 to 200 parts by mass of at least one of glycine and alanine with respect to 1 part by mass of a chitosan degradation product. Moreover, it is a preservation | save method of the foodstuff which adds at least one of chitosan degradation product, ferulic acid, glycine, and alanine to food, Comprising: 0.001-1 mass part of said chitosan degradation product is added with respect to 100 mass parts of foodstuffs. The ferulic acid is added in an amount of 0.01 to 10 parts by mass with respect to 1 part by mass of the chitosan degradation product, and at least one of the glycine and alanine is added in an amount of 1 to 200 parts by mass with respect to 1 part by mass of the chitosan degradation product. Food preservation method.
[Selection figure] None

Description

  The present invention relates to a food preservative and a food preservation method.

Conventionally, it has been studied to add various substances to food to suppress the growth of bacteria that cause food to rot.
For example, Patent Document 1 describes that chitosan and / or a chitosan lightly decomposed product, an organic acid and / or an alkali metal salt thereof are added to pickles to improve the storage stability of the pickles. Patent Document 2 describes that foods such as pickles are blended with ferulic acids together with at least one selected from the group consisting of organic acids, organic acid salts, and chitosan to improve the preservability of foods. Yes. Patent Document 3 discloses a mixture of sodium gluconate or potassium gluconate and glycine, organic acid and salts thereof, ethanol, sucrose fatty acid ester, vitamin B1 ester, ε-polylysine, protamine, lysozyme, chitosan, A food preservative containing at least one selected from the group consisting of polymerized phosphates is described.

Japanese Patent Publication No. 06-16696 JP 05-168449 A JP 2001-258527 A

  However, conventionally, no food preservative has been found that is particularly effective against lactic acid bacteria among various bacteria and that does not impair the flavor of food. That is, in the conventional food preservative, even if the growth of lactic acid bacteria can be suppressed by increasing the amount added, the taste and odor derived from the food preservative becomes prominent and the original flavor of the food is impaired. was there.

  The present invention has been made in view of the above circumstances, and it is an object of the present invention to provide a food preservative and a food preservation method that can obtain a bacteriostatic effect that suppresses the growth of bacteria, particularly lactic acid bacteria, and that does not impair the original flavor of food. To do.

The food preservative according to the present invention is characterized in that 0.01 to 10 parts by mass of ferulic acid and 1 to 200 parts by mass of at least one of glycine and alanine are blended with respect to 1 part by mass of the chitosan degradation product. .
The chitosan degradation product preferably has a weight average molecular weight of 500 to 500,000.
The food preservation method of the present invention is a food preservation method in which a chitosan degradation product, ferulic acid, and at least one of glycine and alanine are added to the food, and the chitosan degradation product is added to 100 parts by mass of the food. 0.001 to 1 part by mass, 0.01 to 10 parts by mass of ferulic acid to 1 part by mass of the chitosan degradation product, and at least one of the glycine and alanine to 1 part by mass of the chitosan degradation product 1 to 200 parts by mass is added.

  ADVANTAGE OF THE INVENTION According to this invention, the bacteriostatic effect which suppresses the proliferation of bacteria, especially lactic acid bacteria is acquired, and the food preservative and food preservation method which do not impair the original flavor of food can be provided.

Hereinafter, the present invention will be described in detail.
The food preservative of the present invention is, for example, a powdery mixture in which chitosan degradation product, ferulic acid, and at least one of glycine and alanine are blended.
The chitosan decomposition product can be obtained by decomposing chitosan by acid decomposition, thermal decomposition, decomposition with an oxidizing agent, enzymatic decomposition, or the like. As the chitosan degradation product, any of these degradation methods can be used. Moreover, as chitosan decomposition products, salts with acids such as hydrochloric acid and acetic acid can be used.

  Although there is no restriction | limiting in particular in the weight average molecular weight of a chitosan degradation product, The kind of bacteria which can be effectively bacteriostatically clarified by examination of this inventor by the weight average molecular weight. Therefore, for example, lactic acid bacteria belonging to the genus Pediococcus (Pediococcus pentoaceus etc.), lactic acid bacteria belonging to the genus Lactobacillus (Lactobacillus plantarum), lactic acid bacteria belonging to the genus Leuconostoc -For the purpose of bacteriostasis of lactic acid bacteria of the genus Enterococcus (Enterococcus faecalis, etc.), preferably chitosan degradation product having a weight average molecular weight of 500 to 500,000. Is used. If it is such a weight average molecular weight degradation product of chitosan, the bacteriostatic effect on lactic acid bacteria is particularly excellent. More preferably, a chitosan decomposition product having a weight average molecular weight of 50,000 to 200,000 is used. A chitosan degradation product having such a weight average molecular weight provides a sufficient bacteriostatic effect, is relatively inexpensive, and is preferable in terms of cost.

Ferulic acid is a solid polyphenol extracted from, for example, rice bran and can be obtained by any method.
Glycine and alanine are solid amino acids, and those obtained by any method can be used. Moreover, glycine and alanine may use only one or may use both together.

  In the food preservative, 0.01 to 10 parts by mass of ferulic acid and 1 to 200 parts by mass of at least one of glycine and alanine are blended with respect to 1 part by mass of the chitosan degradation product. If the mass ratio of these components is within this range, a bacteriostatic effect that suppresses the growth of bacteria, especially lactic acid bacteria, can be obtained without adding a large amount to the food, and the original flavor of the food will not be adversely affected. . More preferably, the mass ratio is 0.05 to 5 parts by mass of ferulic acid, 2 to 100 parts by mass of glycine and alanine, more preferably 1 part by mass of the chitosan degradation product with respect to 1 part by mass of the chitosan degradation product. And 0.1 to 3 parts by mass of ferulic acid and 2 to 50 parts by mass of at least one of glycine and alanine. When the total added mass part of at least one of chitosan degradation product, ferulic acid, glycine and alanine is small in such a range (for example, the total added mass part is 1 part by mass with respect to 100 parts by mass of food) In the following, even in the case of 0.6 parts by mass or less, etc., a more excellent bacteriostatic effect can be obtained.

  The food preservative can be produced by mixing chitosan degradation product, ferulic acid, at least one of glycine and alanine at the above mass ratio, and by adding the produced food preservative to the food, the original flavor of the food can be obtained. It can be bacteriostatic without damage. The form of the food preservative is not limited and may be a powder or may be liquid by adding water or the like.

Furthermore, the food preservative may contain optional components other than chitosan degradation products, ferulic acid, glycine, and alanine as long as they do not affect the original flavor of the food.
Examples of such optional components include lysozyme, glycerin fatty acid ester, vitamin B ₁ , ethanol, amino acid, organic acid and organic acid salt, phosphate, bacteriocin, lactoperoxidase, plant extract, polylysine, shirako Mention may be made of proteins, chitosan and natamycin. Here, amino acids include betaine, cysteine, tryptophan, or phenylalanine. Organic acids and organic acid salts include acetic acid, adipic acid, citric acid, gluconic acid, itaconic acid, glucono delta lactone, α-ketoglutaric acid, succinic acid, tartaric acid, lactic acid, phytic acid, fumaric acid, malic acid, Mention may be made of sorbic acid, benzoic acid, propionic acid and their alkali metal salts (for example sodium or potassium salts) or alkaline earth metal salts (for example calcium salts). Specific examples of organic acids and organic acid salts include glacial acetic acid (acetic acid), sodium acetate (anhydrous), trisodium citrate, potassium gluconate, sodium lactate, calcium lactate, monosodium fumarate, and potassium sorbate. Can be mentioned. Examples of bacteriocin include nisin, pediocin, and lactisin. Examples of the phosphate include metaphosphoric acid and salts thereof, pyrophosphoric acid and salts thereof, polyphosphoric acid and salts thereof, and the like. The plant extract includes mustard extract, mulberry extract, perilla extract, horseradish extract, capsicum aqueous extract, etc., which are designated as existing additives. The lactic acid bacteria fermented product is a product obtained by fermenting milk components, soybeans, corn, etc. with lactic acid bacteria, then heat sterilized, dried and powdered, and further extracted with water or ethanol.

    Also, excipients such as lactose, dextrin, starch, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, organic acid monoglyceride, emulsifier such as lecithin, carrageenan, xanthan gum, gellan gum, guar gum, tara gum, gum arabic, pectin, Optional ingredients such as gums such as locust bean gum, sodium caseinate, whey protein concentrate, polymer compounds such as carboxymethylcellulose (CMC) and their degradation products, minerals, vitamins, sugar alcohols, flavorings, coloring agents, etc. It can contain as.

  The food to which the food preservative is added is not particularly limited, and examples thereof include pickles, salads, yogurt, miso, etc., but the food preservatives of the present invention are pickles such as kimchi and pickles that are rich in lactic acid bacteria. It is highly effective against bacteriostatic fungi and can extend its edible period.

There is no restriction | limiting in particular as addition amount at the time of adding a food preservative to a foodstuff, Although it can set according to foodstuff, the addition amount of the chitosan degradation product in a food preservative is 0.001 with respect to 100 mass parts of foodstuffs. A sufficient effect can be obtained by adding 0.01 to 0.5 parts by mass, preferably 0.01 to 0.5 parts by mass.
Further, the chitosan degradation product, ferulic acid, and at least one of glycine and alanine may be added to the food without being mixed in advance, or each component may be added directly to the food. Moreover, there is no restriction | limiting also in the addition order of each component, You may add all components simultaneously, or may add one component at a time in arbitrary orders.
In the present invention, 0.01 to 10 parts by mass of ferulic acid and 1 to 200 parts by mass of at least one of glycine and alanine are used in combination with 1 part by mass of the chitosan degradation product. Excellent bacteriostatic effect can be obtained. Moreover, since the addition amount is small, the original flavor of the food is not impaired.
In addition, the food preservative of the present invention does not need to use a so-called synthetic preservative that tends to be avoided recently, and is very useful in that respect.

Hereinafter, the present invention will be specifically described with reference to test examples.
[Test Examples A-1 to A-51]
(1) Evaluation of bacteriostatic effect To 100 parts by mass of autoclaved MRS agar medium, 5 parts by mass of granulated sugar, 2 parts by mass of flour, and 1 part by mass of edible oil are added and stirred and mixed for 15 minutes in a boiling water bath. A medium supplemented with food ingredients was prepared. Subsequently, chitosan degradation product, ferulic acid (or organic acid salt), glycine, and alanine were added and mixed in this medium in the addition amounts shown in Tables 1 and 2, and the resulting mixture was poured into a petri dish to be solidified and evaluated. Medium for use was obtained. In addition, each addition amount described in the table is the number of parts based on mass when the total amount of MRS agar medium, granulated sugar, flour, and edible oil is 100 parts by mass.
On the other hand, colonies of lactic acid bacteria pre-cultured in MRS medium were picked and suspended in physiological saline to prepare a 10 ⁷ cfu / ml bacterial solution.
This bacterial solution was collected in a sterilized loop (for 1 μL), applied to the above-described evaluation medium to a length of about 2 cm, and allowed to stand at 30 ° C. for 4 days.
After standing for 4 days, the presence or absence of colony growth was visually confirmed.
In Tables 1 and 2, the colony growth was not confirmed and the bacteriostatic effect was recognized as “−”, and the colony growth was confirmed as “+” for the bacteriostatic effect not observed. Described.
In Test Examples A-1 to A-30 and Test Examples A-34 to 51, Pediococcus pentocaseus was used as the lactic acid bacterium, and in Lactobacillus plantarum (Lactobacillus) in Test Example A-31. plantarum), Leuconostoc mesenteroides was used in Test Example A-32, and Enterococcus faecalis was used in Test Example A-33.
(2) Sensory evaluation Prepare a pickle seasoning solution using commercially available "Asakukenomoto" and add and mix each component in the addition amount shown in Tables 1 and 2 to evaluate the taste. did. In addition, it was made for each addition amount of chitosan decomposition product, ferulic acid (or organic acid salt), glycine, and alanine to be the quantity described in the table | surface with respect to 100 mass parts of pickled seasonings.
In Tables 1 and 2, “O” indicates that the taste is not bitter, astringent, etc., “Δ” indicates that the taste is slightly different, and “X” indicates that the taste is slightly different.

表中（）内の数値は、キトサン分解物を１とした場合のフェルラ酸、グリシン、アラニンの質量比である。

The numerical value in parentheses in the table is the mass ratio of ferulic acid, glycine and alanine when the chitosan degradation product is 1.

Chitosan degradation product: AMICOGEN Water soluble chitosan LMC20K (weight average molecular weight 20,000)
Ferulic acid: Ferulic acid from Tsukino Food Industry Co., Ltd. Glycine: Glycine from Organic Synthetic Chemical Industry Alanine: DL-alanine Kyowa from Kyowa Hakko Bio

As shown in Table 1, when only one of chitosan degradation products, ferulic acid, glycine, and alanine is added (Test Examples A-1 to A-16), the amount added is increased. The bacteriostatic effect has been recognized, but at the same time, the bitterness, astringent taste and other off-flavors have become noticeable, and the bacteriostatic effect and the original taste of food cannot be achieved at the same time. Moreover, the same tendency was observed when two kinds of chitosan degradation products, ferulic acid, glycine, and alanine were mixed and added (Test Examples A-17 to A-23).
On the other hand, when at least one of chitosan degradation product, ferulic acid, glycine and alanine is used in combination within a specific mass ratio (Test Examples A-24 to A-26, A-31 to 33), each component Even if only a small amount was added so that no bacteriostatic effect was observed when each was used alone, the bacteriostatic effect was obtained by the synergistic effect of these components, and the original taste of the food could be maintained. . In addition, the bacteriostatic effect was similarly expressed even when the type of lactic acid bacteria was changed.
However, even when at least one of chitosan degradation product, ferulic acid, glycine and alanine is used in combination, if these mass ratios are outside a specific range (Test Examples A-27 to A-30), the bacteriostatic effect and food It was not possible to balance the original taste.

As shown in Table 2, when ferulic acid in Test Example A-24 was replaced with another organic acid salt containing a synthetic preservative (Test Examples A-34 to A-41), Although the taste could be maintained, the bacteriostatic effect was not obtained.
Then, when the addition amount of these organic acid salts was increased (Test Examples A-42 to A-51), in the case of potassium sorbate and sodium benzoate, a bacteriostatic effect was observed. However, both potassium sorbate and sodium benzoate are synthetic preservatives, and use standards are set by the Food Sanitation Law. For example, in pickles, potassium sorbate is added to foods only up to 0.1 parts by mass or less with respect to 100 parts by mass of foods, and sodium benzoate has a chemical-like appearance. In addition to its taste, addition to pickles is not permitted.

[Test Examples B-0 to B-14]
A seasoning liquid for shallow pickling comprising 3.0% by mass of salt and 0.3% by mass of amino acid-based seasoning was prepared.
On the other hand, the cucumber was cut into 5 mm widths, and 3% by mass of sodium chloride was sprinkled and mixed with the cucumber and left for 5 minutes. Next, 100 g of this lightly washed with water and 100 g of a seasoning solution for shallow pickling were mixed to form a shallow pickle. A solution in which chitosan degradation product, ferulic acid, glycine, and alanine were previously dispersed and dissolved in 5 g of water was added to this shallow soaking to prepare a sample. In addition, it added so that each addition amount with respect to 100 mass parts of shallow pickles might become the value of Table 3.
Next, each sample was stored at 20 ° C., and the number of lactic acid bacteria in the sample was measured every day from the start of storage until the seventh day. The results are shown in Table 3.

表中（）内の数値は、キトサン分解物を１とした場合のフェルラ酸、グリシン、アラニンの質量比である。

The numerical value in parentheses in the table is the mass ratio of ferulic acid, glycine and alanine when the chitosan degradation product is 1.

  Ferulic acid, glycine, and alanine were the same as those used in Test Examples A-1 to A-51. As the chitosan degradation products, the same ones used in Test Examples A-1 to A-51 were used in Test Examples B-1 and 4, but in Test Examples B-2, 3, and 5-14, Japan “Floonac CS” (weight average molecular weight: 50,000 to 100,000) manufactured by Suisan Co., Ltd. was used.

As shown in Table 3, in the sample of Test Example B-0 to which no chitosan degradation product, ferulic acid, glycine, or alanine was added, the number of lactic acid bacteria began to increase from the first day.
In contrast, the number of lactic acid bacteria increased from the first day due to these combined effects in the samples of other test examples in which chitosan degradation products, ferulic acid, glycine, and alanine were used in combination within a specific mass ratio. It never happened. Specifically, in Test Examples B-10 and B-14, the total number of added parts by mass of ferulic acid, a chitosan degradation product, and at least one of glycine and alanine is large, and thus the increase in the number of lactic acid bacteria starts from the seventh day. It was a good result that it was recognized. In addition, in Test Examples B-7 and B-11, the amount of ferulic acid, at least one of glycine and alanine added to the chitosan degradation product is slightly small, and the total number of added parts by mass is also slightly small. An increase was observed from the second day. In each of the other test examples, even when the total added mass part was a small amount of 0.6 parts by mass or less, an increase in the number of lactic acid bacteria was recognized after the third day.
Further, from the comparison of the results of Test Examples B-1 and B-2 and the comparison of the results of Test Examples B-4 and B-5, the chitosan degradation product has a weight average molecular weight of 50,000 to 100,000 (“ The bacteriostatic effect was observed when any one of “Floonac CS”) and a weight average molecular weight of 20,000 (“Water soluble chitosan LMC20K”) was used, but a weight average molecular weight of 50,000 to 100,000 It has been clarified that the bacteriostatic effect is better when used.

Claims (3)

  A food preservative characterized in that 0.01 to 10 parts by mass of ferulic acid and 1 to 200 parts by mass of at least one of glycine and alanine are blended with respect to 1 part by mass of the chitosan degradation product.   The food preservative according to claim 1, wherein the chitosan degradation product has a weight average molecular weight of 500 to 500,000. A method for preserving food, comprising adding a chitosan degradation product, ferulic acid, and at least one of glycine and alanine to the food,
0.001 to 1 part by mass of the chitosan degradation product is added to 100 parts by mass of food, 0.01 to 10 parts by mass of the ferulic acid is added to 1 part by mass of the chitosan degradation product, and the glycine and alanine are added. 1 to 200 parts by mass of at least one of the above is added to 1 part by mass of the chitosan degradation product.