JPS6134790B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an antimicrobial agent having excellent microbial growth stasis and microbicidal effects. Various synthetic preservatives (benzoic acid and its sodium salt, salicylic acid, sorbic acid and its sodium or potassium salt, dehydroacetic acid and its sodium salt, paraoxybenzoic acid esters, potassium or sodium propionate) are used for food preservation purposes. ) and synthetic fungicides (furilfuramide, anhydrous sulfite and sulfites) are permitted. Although these synthetic preservatives and synthetic sterilization agents have low toxicity, they are not non-toxic, so we would like to further reduce the amount of them added to food and avoid their use if possible, but there are safe alternatives. There are no expensive preservatives to be found. The present inventors have been conducting research for some time in order to find antimicrobial effects from plants, especially plants used for food or drinking, and as a result, tea leaf extracts or carbonized products The present inventors have discovered that excellent antimicrobial effects can be achieved when used in combination with extracts of plants belonging to the family Zingiberaceae, leading to the completion of the present invention. That is, the present invention relates to ``an extract of tea leaves with water or/and an organic solvent or a carbonized distillate of tea leaves whose boiling point corresponds to 180 to 200°C at 20 mmHg (A) and an extract of a plant of the Pigraceaceae family. (B) in a weight ratio of 99:1 to 1:99 as an active ingredient.'' Here, the term "tea leaf extract" refers to a product obtained by extracting fresh or dried tea leaves using water, an organic solvent (such as alcohol), or a mixed solvent thereof. Further, the carbonized product of tea leaves refers to a fraction that is a carbonized product of tea leaves and whose boiling point corresponds to 180 to 200°C at 20 mmHg. That is, fresh or dried tea leaves are placed in a carbonization device and heated under reduced pressure, and then
Collect the fraction corresponding to 180-200°C at mmHg (the boiling point changes as the degree of vacuum changes). Carbonization is usually done by directly carbonizing tea leaf powder under reduced pressure, but in some cases, after extracting with water or/and a solvent, this extract is carbonized under reduced pressure. can also be obtained. When the mixture of the tea leaf extract or carbonized product (A) and the Pigraceaceae plant extract (B) is used, it exhibits antimicrobial activity at concentrations of several tens to several thousand ppm against various types of microorganisms inoculated on an agar medium. Moreover, since tea has been used for drinking since ancient times, it is highly safe to add to food, exhibits high water solubility, and does not lose its potency even when heated. Even when added to food, it does not affect the taste, color, or aroma of the food itself. In addition, since the raw material for its production can be dried tea leaf powder, which is a by-product in tea factories, it also has the advantage that the price is not very high. On the other hand, the pungent components of the rhizomes of plants in the family Zingiberaceae are said to be tingerone, syogaol, gingerol, etc., and the extract (B) of plants in the family Zingiberaceae has a pungent taste because it contains these components, but the above-mentioned tea leaf extract or When used in combination with carbonized product (A), it does not impart a pungent taste to the food, and due to the synergistic action of these combinations, the antibacterial spectrum is higher than when either (A) or (B) is used alone. Become big. In addition, since ginger has been used as food since ancient times, it is highly safe to add to foods, exhibits high water solubility, and does not lose its potency even when heated. Therefore, the mixture of the tea leaf extract or carbonized product (A) and the Pigraceaceae plant extract (B) in the present invention meets the conditions required as a food preservative, i.e., non-toxic or low-toxicity, resistant to spoilage and spoilage. It is extremely useful because it has all of the following properties: bacteriostasis against various microorganisms involved, bactericidal properties, thermal stability, properties that do not affect the taste, color, and aroma of the food itself, water solubility, and economic efficiency. The mixing ratio of the tea leaf extract or carbonized product (A) and the Siberaceae plant extract (B) is 99:1 to 1:99 by weight,
In particular, it is desirable to select from the range of 95:5 to 5:95. This is because the best effects are achieved within this range. Furthermore, if the above-mentioned components (A) and (B) are used in combination with known synthetic preservatives and synthetic sterilization agents as mentioned at the beginning, the amount of these compounds added to foods can be reduced. The antimicrobial agent of the present invention is usually an ethanol solution,
It is used in a liquid form such as a water-containing ethanol solution or an aqueous solution, but it can also be used in a form in which it is dispersed and adhered to a suitable powder such as dextrin or lactose. The antimicrobial agent of the present invention is particularly useful as an additive for food preservation, in which case the amount added is
The desired effect is achieved at around 0.005 to 0.5% by weight, but
Since it is highly safe and does not impair the taste, color, or aroma of food, there is no problem in adding it up to about 1% by weight or more. In addition, it can be applied not only as a food additive, but also for cleaning the environment in food factories, preventing the growth of bacteria when the human body sweats, and other purposes. Next, the antimicrobial agent of the present invention will be further explained with reference to Examples. Example 1 Specimen 1 An alcoholic extract of dry tea powder (A) and an ethanolic extract of ginger rhizome (B) were mixed with aqueous ethanol (water 20%) at a ratio of 2.5% and 10%, respectively.
%, dissolved in ethanol 80%). 2 An alcoholic extract of dry tea powder (A) and an ethanolic extract of ginger rhizome (B) are mixed and dispersed in dextrin at a ratio of 2.5% and 10%, respectively. Bacterial strains used: As described below, 24 aerobic bacteria strains, 13 anaerobic bacteria strains,
A total of 60 strains, 23 fungal strains, were used. Measurement of antibacterial activity by agar plate dilution method (1) Inoculum solution Bacteria: Test bacteria cultured for 24 to 48 hours in a storage medium (agar 0.15%) are added to Brain Heart Infusion Broth (manufactured by Nissui). It was suspended in the turbidity of McFarland No. 1, and this was further diluted 10 times and used as an inoculum. Fungi: Cultured on a Sabouraud (glucose) agar slant at 30°C until good growth was obtained, then about 2 ml of Brain Heart Infusion Broth was added to this, the fungi were scraped off with a platinum loop, and used in suspension. (2) Agar plate containing specimen Brain heart infusion agar (manufactured by Nissui) was used with the addition of 0.2 g/dl of yeast extract (BBL) and 0.02 g/dl of L-cysteine hydrochloride. The concentration of the specimen was as shown in Table 1, and a plate containing no specimen was added as a control. (3) Inoculation of bacteria Bacteria were inoculated using Micro Planter (manufactured by Sakuma), and fungi were inoculated using a platinum loop. (4) Judgment Among bacteria, aerobic bacteria are in the air environment, and anaerobic bacteria are in the air environment.
After culturing at 37° C. for 1 to 2 days in a gas environment containing 10% CO ₂ and 90% N ₂ , the fungi were cultured at 30° C. for usually 3 days, and the presence or absence of growth inhibition was examined by visual observation. The results are shown in Table 1.

【table】

【table】

[Table] In the above table, the bacterial names are as follows. Aerobic bacteria 1 Escherichia coli ATCC 25922 (Escherichia coli ATCC 25922) 2 Escherichia coli Tanizawa-1(c) 3 Enterobacter aerogenes 4 Klebsiella pneumoniae) 5 Proteus vulgaris 6 Serratia marcescens 7 Flavobacterium sp. 8 Pseudomonas aeruginosa 9 P.fluorescens 10 Salmonella・Salmonella typhimurium 11 Salmonella enteritidis 12 Shigella sonnei 13 Bacillus subtilis ATCC 6051 14 B. subtilis SK-004 15 B.licheniformis 16 Streptococcus faecalis 17 S.pyogenes 18 Micrococcus flavus 19 Staphylococcus aureus ATCC
25923 (Staphylococcus aureus ATCC 25923) 20 S.aureus Taguchi-1(c) 21 S.epidermidis 22 Lactobacillus plantarum ) 23 Listeria monocytogenes 24 Leuconostoc mesenteroides Anaerobic bacteria 1 Clostridium sporogenes 2 Clostridium sporogenes 2 C.butyricum 3 Clostridium perfringes C. perfringenes type A 4 C. botulinum type A 5 C. botulinum type E 6 C. histoliticum 7 Bacteroides fragilis 8 B.distasonis 9 Fusobacterium varium 10 Peptococcus prevotii 11 Propionibacterium acnes 12 Bifidobacterium Adolescentis 1 Cryptococcus Neofrmans (Cryptococcus Neoformans) 2 -buffidobacterium adolescentis Ida Albikance 144 (Candida Albicans 144) 3 Candaida Albikance ATCC 10231 (C.) Albicans ATCC 10231) 4 NOCARDIA ASTEROIDES (NOCARDIA ASTEROIDES) 5 Pennicillium Chrysogenum (Penicillium Chrysogenum) 6 Penicile Multicolor Ma Notatum (P.NOTATUM) 8 Pennicile Yume Ulchikae 9 Aspergillus・Aspergillus versicolor 10 A.terreus 11 A.fumigatus 12 A.niger MAX 13 A.niger JPN 14 Microsporum canis (Microsporum canis) 15 Microsporum gypseum (M.gypseum) 16 Trichophyton mentagrophytes (Trichophyton mentagrophytes) 17 Trichophyton rubrum (T.rbrum) 18 Mucor sp. MAX (Mucor sp. MAX) 19 Mucor fragilis (M. fragilis) 20 Penicillium lilacinus 21 Fusarium oxysporum 22 Absidia spinosa 23 Scopulariopsis brevicaulis The tea leaf extract of the specimen used in Example 1 was An acute toxicity test was conducted by oral administration to rats using dextrin powder containing 10% and Sample 2 as the drugs used, but in each case, the
No fatal case was observed with administration of mg/Kg (therefore, the LD50 value is 8300 mg/Kg or higher).
No differences were observed in body weight or food intake compared to the control group, and furthermore, no abnormal findings were observed in any of the organs in the necropsy performed after the observation. In addition, the results of a reverse mutation test involving metabolic activation by the liver drug-metabolizing enzyme system using Esherichiacoli WP2hcy strain and Salmonella typhimurium TM strain showed that in both cases, It was negative. Example 2 100 parts of wheat flour were mixed with 2 parts of yeast, 2 parts of salt, 3 parts of sugar, 3 parts of toning oil, 56 parts of water, and the following preservatives, and mixed in a conventional manner.
Fermentation, finishing, second fermentation, and roasting were performed to produce bread. This bread was left under conditions of a temperature of 30°C and a humidity of 70% RH to examine its deterioration. The results are shown in Table 2. Preservative used Example 2 Tea leaf powder was heated to 20mmHg using a carbonization device.
Boiling point: 180-200℃/20mm by carbonization under reduced pressure conditions.
Collect the Hg fraction, and add 2.5% of this carbonized distillate (A) and the ethanol extract (B) of Siberian rhizomes, respectively.
%, dissolved in aqueous ethanol (20% water, 80% ethanol) at a ratio of 10%. The amount added is 400 + 1600 = 2000ppm as an active ingredient. Comparative Example 1 No preservatives were used. Comparative Example 2 Using ethanol. The amount added is
1600ppm. Comparative Example 3 A 2.5% aqueous ethanol (20% water, 80% ethanol) solution of carbonized tea leaf distillate (A) with a boiling point range of 180 to 200°C/20 mmHg. The amount added is based on the active ingredient.
500ppm.

[Table] Example 3 Mix 100 parts of all-purpose flour with 33 parts of water, 4.0 parts of salt, and the following preservatives, mix, roll, cut, boil, wash with water and cool in the usual manner to make udon noodles. was manufactured. The udon noodles were left under conditions of a temperature of 30°C and a humidity of 70% RH to examine their deterioration. The results are shown in Table 3. Preservative used Example 3 The one used in Example 2. The amount added is 400 + 1600 = 2000ppm as an active ingredient. Comparative Example 4 No preservative was used. Comparative Example 5 Using ethanol. The amount added is
1600ppm Comparative Example 6 Used in Comparative Example 3. The amount added is 500ppm as an active ingredient.

[Table] Example 4 100 parts of soft flour, 100 parts of sugar, 120 parts of eggs, 3 parts of baking powder, 6 parts of butter, and the following preservatives were mixed together and a Western confectionery was baked in a conventional manner. This Western confectionery was left under conditions of a temperature of 30°C and a humidity of 70% RH to examine the deterioration of the udon noodles. The results are shown in Table 4. Preservative used Example 4 The one used in Example 2. The amount added is 400+1600=2000ppm as an active ingredient. Comparative Example 7 No preservatives were used. Comparative Example 8 Using ethanol. The amount added is
1600ppm. Comparative Example 9 Used in Comparative Example 3. The amount added is 500ppm as an active ingredient.

【table】

Claims (1)

[Claims] 1 Extract of tea leaves with water or/and organic solvent or dry distillation of tea leaves with a boiling point of 20mm
The weight ratio of carbonized product (A) corresponding to Hg at 180 to 200℃ and extract of the Pigraceaceae plant (B) is 99:1 to 99:1.
An antimicrobial agent whose active ingredient is a 1:99 mixture.