JP2012010657A - Food preservative and method for preserving food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enhance the preservability of food without affecting the flavor of the food, higher than independently using nisin, sucrose fatty acid ester and lysozyme respectively.SOLUTION: Nisin; sucrose fatty acid ester whose HLB value is at least 10 and which includes fatty acid selected from caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid or erucic acid; and lysozyme such as albumen lysozyme are used for food in a combined manner.

Description

  The present invention relates to a food preservative and a food preservation method. More particularly, the present invention relates to a preservative and a method for preserving food for the purpose of preventing food spoilage without affecting the flavor of the food.

Conventionally, various preservatives, antibacterial agents, and bacteriostatic agents have been proposed in order to suppress the generation and growth of bacteria involved in spoilage and deterioration during food production and storage.
Among them, nisin, sucrose fatty acid ester, and lysozyme are known to be used as preservatives and antibacterial agents in combination with other preservatives, such as Listeria , Bacillus , Lactobacillus, etc. It is known that the growth inhibitory effect of positive bacteria is synergistically improved (Non-patent Document 1). Further, it is known that an antibacterial agent containing lysozyme and a sucrose fatty acid ester has high antibacterial properties against heat-resistant bacteria, particularly against bacteria belonging to the genus Bacillus (Patent Document 1). However, although these preservatives and antibacterial agents are effective on the medium, they are less effective in actual foods.

Japanese Patent Laid-Open No. 2002-234808

Journal of Applied Microbiology 85 (1998): 1013-1022

  The present invention has been developed in view of such circumstances, and an object of the present invention is to provide a preservative and a method for preserving food for the purpose of preventing food spoilage without affecting the flavor of the food.

  As a result of intensive research, the present inventors have found that when sucrose fatty acid ester and lysozyme having nisin and HLB of 10 or more are used in food, nisin and sucrose are used without affecting the flavor of the food. The present inventors have found that the preservability of food is improved rather than using each of fatty acid ester and lysozyme alone, and have reached the present invention.

That is, the present invention is as follows.
Item 1. A preservative comprising nisin, a sucrose fatty acid ester having HLB of 10 or more, and lysozyme.
Item 2. Item 2. The preservative according to Item 1, wherein the fatty acid constituting the sucrose fatty acid ester is a saturated or unsaturated fatty acid having 8 to 22 carbon atoms.
Item 3. Item 2. The preservative according to Item 1, wherein the fatty acid constituting the sucrose fatty acid ester is caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid or erucic acid.
Item 4. Item 2. The preservative according to Item 1, wherein the lysozyme is egg white lysozyme.
Item 5. Nisine, sucrose fatty acid ester having HLB of 10 or more and lysozyme are added.
Item 6. Item 6. The method for preserving food according to Item 5, wherein the fatty acid constituting the sucrose fatty acid ester is a saturated or unsaturated fatty acid having 8 to 22 carbon atoms.
Item 7. Item 6. The storage method according to Item 5, wherein the fatty acid constituting the sucrose fatty acid ester is caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid or erucic acid.
Item 8. Item 6. The method for preserving food according to Item 5, wherein the lysozyme is egg white lysozyme.

  According to the present invention, it is possible to provide a preservative and a food preservation method for the purpose of preventing food spoilage without affecting the flavor of the food.

Nisin used in the present invention is one of typical bacteriocins and is an antibacterial polypeptide consisting of 34 amino acids, such as nisin A and nisin Z, produced by Lactococcus lactis sub. Lactis . May contain media-derived components. Its titer has more than 900 units. Antibacterial polypeptides such as nisin A and nisin Z contain amino acids having a special structure such as lanthionine, and are classified as lantibiotic bacteriions. Nisin also acts effectively on bacterial spores of the genus Bacillus and Clostridium, and is currently used as a preservative in more than 50 countries.

  The sucrose fatty acid ester used in the present invention conforms to the standard of sucrose fatty acid ester of food additives and has an HLB of 10 or more, preferably an HLB of 11 to 20, more preferably an HLB of 15 to 19. Sugar fatty acid esters can be used. HLB may be a theoretical value obtained from a calculation formula or an experimentally obtained value.

  The fatty acid constituting the sucrose fatty acid ester used in the present invention is saturated with 8 to 22 carbon atoms such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, erucic acid or the like. Unsaturated fatty acids can be used. In particular, those of myristic acid, palmitic acid, stearic acid, and oleic acid are preferable. Further, those having a low ester substitution degree are preferred, monoesters are particularly preferred, and sucrose fatty acid esters having a monoester content of 70% or more are preferred.

  The lysozyme of the present invention is a basic protein consisting of 129 amino acids with a molecular weight of 14,400, and an enzyme substance that hydrolyzes a β-1,4-muramid bond between N-acetylmuramic acid and N-acetylglucosamine. However, the lysozyme used in the present invention is not limited as long as it is permitted to be used for food. In addition to normal lysozyme, chemically and physically improved lysozyme is also used as the lysozyme of the present invention. Can be used. Specifically used as the lysozyme of the present invention, derived from egg white, derived from the body surface mucus of fish, derived from microorganisms, derived from bacteriophage, etc. Further, modified lysozyme obtained by chemically or physically treating these lysozymes by acid, alkali, heating, pressurization, or the like can be used. The lysozyme of the present invention is commercially available, and egg white lysozyme (Cuppy, Eisai, Taiyo Kagaku Co., Ltd., etc.), quail egg lysozyme and the like can be used.

  The amount of nisin / sucrose fatty acid ester / lysozyme used in the present invention may be an amount capable of preserving food, but the total amount used is 0.001 part by mass or more, preferably 100 parts by mass of food. 0.006-0.25 mass part may be sufficient. If it is 0.001 part by mass or less, the effect of improving the storage stability of the food is poor, and if it is added 0.41 part by mass or more, the flavor of the food is adversely affected.

  The ratio of nisin: sucrose fatty acid ester: lysozyme is not limited, but the total of sucrose fatty acid ester and lysozyme is 0.001 part by mass or more, preferably 0.005 to 0.15 part by mass with respect to 100 parts by mass of food. It's okay. The ratio of sucrose fatty acid ester to lysozyme is not limited, but is 1: 100 to 1: 0.01, preferably 1:10 to 1: 0.1.

  In the preservative of the present invention, inclusion agents such as cyclodextrins, excipients such as lactose and sugar alcohol, saccharides such as sucrose and maltose, sugar alcohols, oligosaccharides, bases, etc. Salts, metal salts, etc., sweeteners, colorants, thickening stabilizers, antioxidants, color formers, bleaching agents, antifungal agents, gum bases, bittering agents, enzymes, brighteners, strengthening agents, production materials, fragrances, etc. Can be added.

  Further, organic acids such as acetic acid, adipic acid, fumaric acid, citric acid and / or salts thereof, glycerin fatty acid ester, diglycerin fatty acid ester, polylysine, shirako protein, chitosan, and the like within the range not impeding the effect of the preservative of the present invention Basic polymers such as sodium thiamin lauryl sulfate, vitamins such as vitamin C, plant extract extracts such as hop extract, yucca extract, tamarind extract, polymerized phosphates such as sodium polyphosphate and potassium metaphosphate Furthermore, amino acids such as glycine, leucine, and isoleucine, and bacteriostatic agents such as ethanol can be added.

  The preservative of this invention can be used with respect to various foodstuffs. For example, carbonated drinks, canned coffee, canned cocoa, canned shiko, coffee milk, vegetable juice, tomato juice, milk drinks, lactic acid drinks, nutrient drinks, soy milk drinks, tea and other drinking water; natural cheese, process cheese, yogurt, butter , Dairy products such as synthetic vinegar, soy sauce, miso, sauce, ketchup, white sauce, mayonnaise, other dressings, etc .; dessert foods such as jelly, mousse, bavaroa, apricot tofu, candy, gummy candy, Western and Japanese confectionery such as gum, cookies, daifuku, etc .; Ice cream, sorbet, soft ice cream, etc .; egg products such as tea fumigation, egg tofu, custard pudding, egg salad, thick baked eggs; potato salad and macaroni salad Salad, sausage, ham, grilled pork, pork cutlet, fried chicken, meat bow Meat processing products such as hamburger, shumai, gyoza; fish paste products such as salmon, hampen, bamboo rings; pickles such as shiba pickles, pickled plums, takuan, shallow pickles, kimchi; ; Strawberry jam, marmalade and other jams; processed fishery products such as salted, mirin dried, overnight dried, noodles such as udon, soba, ramen, fried noodles; sandwiches such as egg sand, ham sandwich; red rice rice balls, rice bran rice balls, Rice-boiled rice balls such as squid-boiled rice balls, boiled squid-boiled potatoes, boiled potatoes, boiled potatoes, kelp-boiled vegetables, simmered vegetables, fried shrimp, fried oysters, shrimp tempura, croquettes, fried foods, tofu It is effective for processed tofu foods such as deep-fried chicken, inari and so on.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to these Examples. Unless otherwise specified, “%” means “% by mass” and “parts” means “parts by mass”. In addition, “*” in the text means that it is a product of Saneigen FFI Co., Ltd., and “*” in the text is a registered trademark of Saneigen FFI Corporation. It means that.

Example 1
All eggs were sterilized at 58 ° C. for 10 minutes, preservatives from the following test groups were added, Bacillus cereus spores were inoculated at 100 / g, and the number of bacteria after 3 days was measured at 15 ° C.
The results are shown in Table 1.

  Nisin used Nisaprine manufactured by Danisco, sucrose fatty acid ester used P1670 manufactured by Mitsubishi Chemical Foods, and lysozyme used egg white lysozyme manufactured by QP.

  When each of nisin 100 ppm, sucrose fatty acid ester 300 ppm, and lysozyme 300 ppm was used alone, bacterial growth could not be prevented (Comparative Examples 1-2, 1-3, 1-4).

  Bacterial growth could not be suppressed even when lysozyme and sucrose fatty acid ester were used in combination of 250 ppm each (Comparative Example 1-6).

  Bacterial growth could not be suppressed even in the case of combined use of nisin 100 ppm and sucrose fatty acid ester 100 ppm and nisin 100 ppm and lysozyme 100 ppm (Comparative Examples 1-7, 1-8).

  When nisin 50 ppm, sucrose fatty acid ester 100 ppm and lysozyme 50 ppm or more were used, bacterial growth was completely suppressed (Examples 1-1 and 1-2).

  When 100 ppm of nisin, 50 ppm of sucrose fatty acid ester and 100 ppm of sozyme were used in combination, bacterial growth was completely suppressed (Example 1-3).

Example 2
After pasting a commercial fat spread at 40 ° C, add the following preservatives, inoculate Bacillus cereus spores at 200 cells / g, and count the number of bacteria after 14 days at 15 ° C. It was measured. Nisin, lysozyme and sucrose fatty acid ester used were the same products as in Example 1. The results are shown in Table 2.

  When each was used alone, the growth of bacteria could not be prevented even at 200 ppm for nisin and 300 ppm for sucrose fatty acid ester and lysozyme (Comparative Examples 2-1, 2-2, 2-3).

  In the combination of the sucrose fatty acid ester and lysozyme, even when 250 ppm was used in combination, the growth of bacteria could not be suppressed (Comparative Example 2-7).

  Those using 100 ppm nisin and 100 ppm sucrose fatty acid ester, or those using nisin 100 ppm and lysozyme 100 ppm were unable to suppress bacterial growth (Comparative Examples 2-8 and 2-9).

  The one using 50 ppm nisin, 100 ppm sucrose fatty acid ester and 100 ppm or 50 ppm lysozyme completely suppressed the growth of bacteria (Examples 2-1 and 2-2).

  When 100 ppm nisin, 50 ppm each of sucrose fatty acid ester and lysozyme were used, bacterial growth was completely suppressed (Example 2-5).

Example 3
Nisin and lysozyme used the same product as in Example 1 and stored the liquid egg under the conditions of Example 1 using the sucrose fatty acid ester in Table 3, and measured the number of bacteria after 10 days of storage.

  Nisin was added at 100 ppm, and lysozyme and sucrose fatty acid ester were added at 150 ppm each.

  The sucrose fatty acid ester having an HLB of 3 or 5 had no effect, but the effect was recognized in the test section in which the sucrose fatty acid ester having an HLB of 10.5, 15 or 16 was used in combination.

Example 4
In a bowl of a universal mixer, 50 parts of super white sugar, 85 parts of whole egg, 10 parts of high forty (emulsified oil and fat: manufactured by Kao Corporation), 20 parts of milk, vanilla flavor NO. 2632 * 0.05 parts, natural keeper * (containing 10% nisin and 90% dextrin) * 0.5 parts, 0.025 parts sucrose fatty acid ester (HLB16 palmitic acid), 0.025 parts egg white lysozyme, Add 50 parts of flour and stir at medium speed for 3 minutes. Half amount was poured into a cake mold (small 8 cm) and baked in an oven at 180 ° C. for 30 minutes to obtain a sponge cake containing nisin, sucrose fatty acid ester and lysozyme. This was packaged aseptically and stored at 30 ° C. for 4 days, and the number of bacteria was examined. The number of bacteria in the sponge cake containing nisin, sucrose fatty acid ester and lysozyme was 260 / g. However, the additive-free group exceeded 1,000,000 / g and had a rot level.

Example 5
90 parts fresh cream, 10 parts granulated sugar, natural keeper * (containing 10% nisin and 90% dextrin) * 0.1 part, 0.025 part sucrose fatty acid ester (HLB16 palmitic acid), 0.025 part egg white lysozyme Weighed and whipped using a hand mixer to prepare whipped cream. This was filled in a sterile container and stored at 30 ° C. for 24 hours, and the number of bacteria was examined. Whipping cream with only natural keeper * added is 120,000 / g, and Art Fresh * with only 50/50 added is more than 1,000,000 / g, but the level of spoilage is natural. The number of bacteria was 0 when the keeper *, sucrose fatty acid ester and egg white lysozyme were used in combination.

Example 6
50 parts milk, 4 parts roasted flour, 0.6 parts salt, 0.1 part sodium L-glutamate, chicken extract powder * 0.2 part, yeast extract * 0.06 part, onion powder * 0.05 part, After stirring and mixing 0.02 parts of white pepper powder and 40.77 parts of water, 4.2 parts of unsalted butter was added, heated with stirring, held at 90 ° C. for 3 minutes, and then a natural keeper * 0. 2 parts, 0.005 part of sucrose fatty acid ester (HLB16 palmitic acid) and 0.005 part of egg white lysozyme were added and mixed, cooled to room temperature, filled into a sterile container and stored at 25 ° C. The results of the storage test are shown in Table 4.

  As described above, it has been found that the use of natural keeper (nisin), sucrose fatty acid ester, and lysozyme in combination with white sauce significantly improves the storage stability.

Example 7
An antibacterial test was conducted against Staphylococcus aureus subsp. Aureus in combination with sucrose fatty acid ester (HLB16 palmitic acid), egg white lysozyme and natural keeper * 3.
Medium used: Standard agar medium Culture temperature, time: 35 degrees, 48 hours culture Number of inoculated bacteria: 140,000 cells / plate The results are shown in Table 5.

As a result of the above antibacterial test, lysozyme: sucrose fatty acid ester was not effective at 75 ppm: 75 ppm and natural keeper 200 ppm, but sozyme: sucrose fatty acid ester: natural keeper was 25 ppm: 25 ppm: 100 ppm, respectively, Staphylococcus aureus subsp. Aureus was completely prevented from growing.

Example 8
Add preservatives of Table 6 to 72 parts of liquid egg, 3.5 parts of super white sugar, 2 parts of potato starch, 2 parts of sun-like Japanese style * 6402L, 20.5 parts of water, baked in a frying pan, cooled, sterilized The bag was sealed and subjected to secondary sterilization at 85 ° C. for 30 minutes. Thereafter, the number of bacteria and the fried egg flavor after 3 days at 30 ° C. were evaluated.

  As described above, in all the test sections, the number of bacteria was 0, but Comparative Example 6-1 was a fried egg with a bitter taste. Example 6-1 and Example 6-2 were both savory fried eggs.

  According to the present invention, it is possible to provide a preservative and a method for preserving food for the purpose of preventing food from being spoiled without affecting the flavor of the food.

Claims (8)

A preservative comprising nisin, a sucrose fatty acid ester having an HLB of 10 or more, and lysozyme. The preservative according to claim 1, wherein the fatty acid constituting the sucrose fatty acid ester is a saturated or unsaturated fatty acid having 8 to 22 carbon atoms. The preservative according to claim 1, wherein the fatty acid constituting the sucrose fatty acid ester is caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid or erucic acid. The preservative according to claim 1, wherein the lysozyme is egg white lysozyme. Nisine, sucrose fatty acid ester having HLB of 10 or more and lysozyme are added. The method for preserving food according to claim 5, wherein the fatty acid constituting the sucrose fatty acid ester is a saturated or unsaturated fatty acid having 8 to 22 carbon atoms. The storage method according to claim 5, wherein the fatty acid constituting the sucrose fatty acid ester is caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid or erucic acid. The method for preserving food according to claim 5, wherein the lysozyme is egg white lysozyme.