JPH0240308B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing foods with excellent preservability. Protamine is a strong basic protein with high arginine content that exists in the sperm nucleus of vertebrates as nucleoprotamine bound to deoxyribonucleic acid.The presence of protamine is mainly found in fish such as salmon, trout, herring, and mackerel, and in chickens. It is known that it also exists in mammals. Protamine is used as a long-acting insulin preparation and an antiheparin agent. On the other hand, research has been conducted on the antibacterial activity of protamine, and it has been found that it has antibacterial activity against general bacteria, that the effect is more likely to be expressed when the pH is alkaline, and that it is influenced by the components in the medium. It is known that The present inventors previously investigated the antibacterial activity of protamine, and found that a heating process is essential in order to effectively express the antibacterial activity of protamine, and that by applying heat to protamine, the antibacterial activity of protamine is dramatically increased. Furthermore, in actual food systems, it has been found that food products subjected to a heating process in the presence of protamine have significantly improved preservability (see Japanese Patent Application Laid-open No. 219363/1983). The preservative effect of the combined use of protamine and heating is particularly effective in foods with relatively low protein content, and tends to be relatively weak in foods with high protein content such as soy milk and fish paste products. It was done. Therefore, the present inventors conducted studies to more effectively express the antibacterial activity of protamine even in foods with high protein content, and surprisingly found that by incorporating protamine and amino acids into foods, protamine It has been found that the antibacterial activity of the antibacterial agent can be effectively expressed and an excellent antiseptic effect can be obtained. The present invention provides protamine,
and at least one member selected from glycine, alanine, valine, leucine, isoleucine, phenylalanine, proline, serine, threonine, cysteine, cystine, methionine, tryptophan, tyrosine, hydroxyproline, asparagine, glutamine, lysine, arginine, or histidine. This is a method for producing foods with excellent preservability, characterized by containing neutral and basic amino acids or their salts. Particularly preferred amino acids used in the present invention include glycine, alanine, valine, leucine,
Examples include phenylalanine, methionine, tryptophan, asparagine, glutamine, lysine, and arginine. The protamine used in the present invention only needs to be separated from the nucleic acid, and does not have antibacterial activity in the form of nucleoprotamine. However, protamine generally has low solubility in water, so when adding it to food, it must be added to an aqueous solution containing an acid or salt to completely dissolve the protamine in advance, or it must be used in a state where the protamine is completely dissolved. It is preferable to use Examples of solubilized protamine include mineral salt forms of protamine, such as protamine hydrochloride and sulfate. Foods targeted by the present invention include foods that contain protein at relatively low concentrations, such as foods whose main ingredients are grains, vegetables, and fruits, as well as kamaboko, chikuwa, hanpen, fish ham, and sausage. Foods with a relatively high protein content such as seafood products, meat products such as ham, sausages, Wiener sausages, bacon, hamburgers, and minced meat balls, tofu, and soy milk are preferred, but beverages such as canned coffee may also be used. There are no particular restrictions on the method of addition, and protamine and amino acids may be added together or separately. A mixture of protamine and amino acids may be prepared and added. When using an aqueous solution of protamine and/or amino acids, the aqueous solution may be sprayed onto the food, or the food may be immersed in the aqueous solution. The amount of protamine added is preferably 0.005 to 10%, particularly 0.01 to 5%, in view of the development of antibacterial activity.
The amount of amino acids added may be within a range that does not affect the taste, flavor, etc. of the food, and is preferably 0.001 to 2000 parts by weight per 1 part by weight of protamine.
It is 0.005 to 500 parts by weight. Note that if the food before this treatment already contains a significant amount of amino acids, the addition of amino acids can be saved by that amount. There is no particular restriction on the timing of addition, but in order to more effectively express the preservative effect, it is preferable to heat the product after adding protamine and amino acids, and the heating temperature should be adjusted to suit the purpose of cooking, sterilization, etc. It can be at normal temperature or below, but if the inside
The temperature is preferably 50°C or higher. When carrying out the present invention, protamine and amino acids may be added at any step in the production of foods; for example, in the case of processed foods, they may be added in the form of an aqueous solution by spraying or dipping after heat molding and before packaging. Preferably, protamine and amino acids are added and then further heated. As a result, the antibacterial power of protamine is extremely effectively expressed, and a strong preservative effect is obtained, making it extremely effective even for foods with high protein content. Example 1 Preservative effect of combined use of protamine and glycine in soy milk: 40 to 50 ml of commercially available raw soy milk (PH7.0) is dispensed into glass bottles and sterilized in an autoclave. An aqueous solution of protamine and glycine that has been sterilized and adjusted to pH 7.0 is added to and mixed with sterilized soy milk to a predetermined concentration to make a total volume of 50 ml. Next, a spore suspension of Bacillus subtilis IAM1069 was added to about ¹⁰² spores/ml in soy milk.
The cells were inoculated, heated in a water bath at 90°C for 40 minutes, cooled with water, stored at 25°C, and counted the number of bacteria on a daily basis. The results are shown in Table 1. The numbers in the table are Bacillus subtilis IAM1069 soy milk 1ml
The number of bacteria per sample was indicated, and the number of days until the number of bacteria reached 10 ⁶ cells/ml was defined as the effective storage period.

[Table] Example 2 Preservative effect of combined use of protamine and various amino acids in soy milk: Performed in the same manner as in Example 1. Amino acids include glycine (Gly), alanine (Ala), phenylalanine (Phe), methionine (Met), tryptophan (Trp), aspartic acid (Asp), glutamic acid (Glu), lysine hydrochloride (Lys) and arginine (Arg). ) was used. The results are shown in Table 2.
The numbers in the table indicate the logarithm of the number of Bacillus subtilis IAM4069 bacteria per ml of soy milk, and the number of bacteria is 10 ⁶
The number of days until the number of cells/ml was reached was defined as the effective storage period.

【table】

[Table] Example 3 Combination preservative effect of protamine and amino acids on kamaboko: 3 kg of salt for 6 kg of frozen pollack surimi
%, potato starch 5% and water 20% were added and cut with a silent cutter for 13 minutes to prepare batter. Protamine and amino acids were added to 3 kg of this battered meat to a predetermined concentration, mixed for 5 minutes using a small sieve machine, and then packed into vinylidene chloride film (folded diameter 45 mm) in approximately 100 g portions.
It was heated in hot water at 90°C for 30 minutes, then cooled in running water for 30 minutes, and used as a preservation test specimen. In the storage test, casing kamaboko was used per test section.
Ten bottles each were stored in a constant temperature room at 25°C, and the preservability was visually observed to determine the preservative effect. The following 5-level scoring method was used as the criterion, and the number of days until the average score reached 1 point was defined as the effective storage days.
The test plots and effective storage days are shown in Table 3.

【table】

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[Table] Example 4 Combination preservative effect of protamine and amino acids on Vienna sausage For 6 kg of a mixture of equal amounts of minced pork and mutton, 15% pork fat, 2.5% salt, 0.1% polymerized phosphate,
0.5% spice, 70ppm sodium nitrite and 10% ice water were added and cut for 10 minutes using a silent cutter. Protamine and amino acids were added to 3 kg of the obtained emulsion meat to a predetermined concentration, mixed for 5 minutes using a small sieve machine, and then filled into sheep intestines in approximately 15 g portions using a manual stat. This was dried, smoked, and steamed in a smokehouse for 40 minutes, and heated to a center temperature of 75°C to produce Wiener sausage. After cooling, prepare 10 pieces per test group, 2 sausages per sterilized tray, and store them at 20°C. Preservability was evaluated using the 5-point scoring method shown in Example 3, and the effective storage period was determined. I asked for it. The test plots and their results are shown in Table 4.

[Table] Example 5 Steamed Chinese noodles: 1 kg of flour, 10 g of salt, 6 kansui powder
g and yellow pigment 0.4 g dissolved in 360 ml of water were used as sprinkling water and kneaded for 10 minutes, then rolled and cut into noodle strings using incisors (#10). Next, it was steamed at 98°C or higher for 6 minutes, washed with water, and drained, then packaged in 40g portions in polyethylene bags and heated at 85°C for 30 minutes. The steamed Chinese noodles produced in the above method were stored in a constant temperature room at 30°C (10 pieces for each test group), and their appearance was observed over time.The preservative effect was evaluated using the following criteria for spoilage and spoilage. The number of days until the average score becomes 1 point was defined as the effective storage number of days. Table 5 shows the test results.

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【table】

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[Table] Example 6 Soaking treatment of Wiener sausage: To 6 kg of a mixture of equal amounts of minced pork and mutton, 15% pork fat, 2.5% salt, 0.1% polymerized phosphate, 0.5% spice, 70 ppm sodium nitrite, and ice water
10% was added and cut for 10 minutes using a silent cutter. Approximately 15 g of the obtained emulsion meat was filled into sheep intestines using a manual stat.
This was dried, smoked, and steamed in a smokehouse for 40 minutes, and heated to a center temperature of 75°C to produce Wiener sausage. After storing the sausages in the refrigerator overnight, they were immersed in each dipping solution listed in Table 6 for 2 minutes, drained and air-dried. Two sausages per sterilized tray were prepared for each test group, and 10 sausages were stored at 25°C. , Preservability Example 3
Judgment was made using the 5-level scoring method shown in Figure 2, and the effective storage days were determined. The test plots and their results are shown in Table 6.

【table】

Claims (1)

[Claims] 1. In the production of foods, protamine, glycine, alanine, valine, leucine, isoleucine, phenylalanine, proline, serine, threonine, cysteine, cystine, methionine, tryptophan, tyrosine, hydroxyproline,
A method for producing a food with excellent preservability, characterized by containing at least one neutral or basic amino acid or a salt thereof selected from asparagine, glutamine, lysine, arginine or histidine.