JPH026505B2 - - 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 acid-base 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 shown that it has antibacterial activity against general bacteria, that the antibacterial activity is more effective 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 proceeded with studies to more effectively express the antibacterial activity of protamine even in foods with high protein content, and unexpectedly found that by incorporating protamine into foods together with an organic acid or its salt. It was discovered that the antibacterial power of protamine can be effectively expressed and an excellent antiseptic effect can be obtained. The present invention uses protamine as an organic acid (excluding sorbic acid and benzoic acid) in the production of foods.
This is a method for producing a food product characterized by obtaining food with excellent preservability by containing the compound or the salt together with the salt thereof. Examples of the organic acids or their salts used in the present invention include citric acid, gluconic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, succinic acid, malic acid, adipic acid, or ascorbic acid, as well as their sodium salts, calcium salts, and iron salts. Examples include salt. Particularly preferred are acetic acid, lactic acid, malic acid, citric acid and their salts. 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 is no particular restriction on the method of addition, and protamine and the organic acid or its salt may be added together or separately. Alternatively, when using an aqueous solution of protamine and/or an organic acid or a salt thereof, 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 the organic acid or its salt added may be within a range that does not affect the taste, flavor, etc. of the food, and may be 0.0005 to 2000 parts by weight per 1 part by weight of protamine.
Preferably it is 0.0025 to 500 parts by weight. If the food already contains organic acids or their salts, they can be included in this amount. There is no particular restriction on the timing of addition, but in order to exhibit a more effective preservative effect, it is preferable to add protamine and organic acids or their salts and then heat them. Although the temperature may be at or below the normal temperature for the purpose, it is preferable that the temperature inside is 50°C or higher. In carrying out the present invention, protamine and organic acids or their salts 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 after thermoforming and before packaging. Although it may be added by means such as spraying or dipping, it is preferable to add protamine and an organic acid, and then further heat it.The antibacterial power of protamine is extremely effectively expressed, and a strong preservative effect is obtained. It is also extremely effective for foods with high protein content. Example 1 Preservative effect of combined use of protamine and organic acid salts 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 effective acid salts adjusted to pH 7.0 and sterilized 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 90°C water bath 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 organic acids or organic acid salts in kamaboko: 3% salt, 5% potato starch, and 20% water were added to 6 kg of frozen Alaska pollock surimi, and silent
The meat was processed with a cutter for 13 minutes to prepare batter. Protamine, organic acids, and organic salts were added to 3 kg of this battered meat to a specified concentration, mixed for 5 minutes in a small sieve machine, and then packed in vinylidene chloride films (folded diameter 45 mm) in approximately 100 g portions. The sample was heated in hot water at ℃ for 30 minutes, then cooled under running water for 30 minutes, and used as a preservation test specimen. In the storage test, 10 of the casing kamaboko per test section 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 2.

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[Table] Example 3 Custard cream: 30g egg yolk, 10g flour, and 10g cornstarch
After thoroughly kneading and mixing in a bowl, add 70 g of sugar and 150 g of milk, add protamine and organic acid or organic acid salt to a predetermined concentration based on the total weight, and mix thoroughly. After stirring the raw material mixture, place it in a bowl and heat it in a boiling water bath for 2 minutes and 30 seconds. The prepared custard cream was left to cool at room temperature and then packed into a ball to serve as a storage test sample. In the storage test, the sample was stored in a constant temperature room at 20°C, and the preservative effect was determined by measuring the number of viable bacteria and the presence or absence of spoiled sales odor. As a criterion for evaluation, the effective storage time was defined as the time required for the number of viable bacteria to reach 1 x 10 ⁶ cells/g. The test classification and effective storage time are shown in Table 3.

[Table] Example 4 Steamed Chinese noodles: 10g of salt per 1kg of flour, 6 ounces of kansui powder
g and yellow pigment 0.4 g each were dissolved in 360 ml of water, and then protamine and organic acid or organic acid salt were added to the total amount to give the specified concentration. After kneading for 10 minutes using sprinkling water, the mixture was rolled. The noodle strings were cut out using the incisors (#10). then
After steaming for 6 minutes at 98℃ or higher, washing with water, and draining, wrap each 40g portion in a polyethylene bag and steam at 85℃.
heated 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 judged according to the following sales rating criteria, and the noodles were tested for sale. The number of days until the average score becomes 1 point was defined as the effective storage number of days.
Table 4 shows the test results.

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

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Claims (1)

[Claims] 1. A method for producing a food, which is characterized in that a food with excellent preservability is obtained by incorporating protamine together with an organic acid (excluding sorbic acid and benzoic acid) or a salt thereof in the production of the food.