JPH0332993B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a preservative for processed foods. Ethanol has traditionally been used primarily as a preservative for processed foods. However, ethanol has the disadvantage that if the amount added is increased to improve the preservative effect of processed foods, the product will have an alcohol odor, so there has been a desire to develop a preservative that is highly safe and achieves sufficient effects. The present inventor completed the present invention as a result of intensive research.
The present invention provides an antibacterial agent consisting of one or more substances selected from dicarboxylic acids, oxyacids, amino acids, acetic acids, and propionic acids, and one substance selected from alkaline earth metal salts, aluminum salts, iron salts, and copper salts. Alternatively, a preservative is produced by coexisting chitosan in a solution containing a chelate compound made from two or more types of substances. The gist is that it is blended into processed food raw materials, added at the time of blending and kneaded, or attached to processed foods. The dicarboxylic acids of the present invention refer to succinic acid, fumaric acid, alkali metal salts of these acids, dicarboxylic acids obtained by hydrolyzing carbohydrate-containing substances with microorganisms and enzymes, and fermentation liquids containing the same. Oxyacids refer to oxyacids obtained by hydrolyzing lactic acid, malic acid, tartaric acid, citric acid, gluconic acid, alkali metal salts of these acids, and carbohydrate-containing substances using microorganisms and enzymes, and fermentation liquids containing the same. Amino acids include glycine, alanine, valine, leucine, serine, cysteine, methionine, phenylalanine, tyrosine, histidine, tryptophan, arginine, ornithine, glutamic acid, aspartic acid, lysine, aminobutyric acid, and alkali metal salts of these amino acids and proteins. Refers to an amino acid-containing solution obtained by hydrolyzing substances with microorganisms, enzymes, or acids. Acetic acid refers to acetic acid and alkali acetate salts, propionic acid and alkali propionate salts, as well as acetic acid and propionic acid-containing liquids produced by decomposing carbohydrate-containing substances with microorganisms and enzymes. Aluminum salt refers to ammonium alum, burnt ammonium alum, alum, and burnt alum. Iron salts include ferrous chloride, ferric chloride, ferrous sulfate,
Refers to ferric sulfate, ferrous pyrophosphate, and ferric pyrophosphate. Copper salt refers to copper sulfate and copper chloride. Alkaline earth metal salts (calcium salts, magnesium salts) include chlorides, sulfides, carbonates, hydrogen carbonates, sulfates, as well as seashells, fired shells, eggshells, fired eggshells, and bittern. The chelate compound-containing solution refers to a chelate compound-containing solution obtained by heating a mixture of the chelate compound base agents of the present invention at room temperature or by heating. Antibacterial agents Dicarboxylic acid, oxyacid, amino acid, acetic acid, propionic acid The metal ratio to each ligand varies depending on the antibacterial agent and metal type, and copper chelate,
Magnesium chelate produces 1:1, 2:1, and calcium chelate, aluminum chelate, iron chelate produces 1:1, 2:1, 3:1. These chelate compounds have different cell wall permeability even if they are of the same metal, resulting in large differences in toxicity within the cell. For chelate compounds of dicarboxylic acid, oxyacid, amino acid, acetic acid, and propionate of calcium, magnesium, iron, aluminum, and copper, the metal ratio to the ligand 1 of the antibacterial agent is preferably 5 to 0.1. If it is less than 0.1, the antibacterial effect will decrease. In particular, in the case of chelate compounds to which acetic acid or propionic acid is added, the antibacterial effect of alkaline processed foods is significantly reduced. If it is 5 or more, the quality of the noodles will be hard and the taste will deteriorate. Antibacterial agents Chelate compounds of dicarboxylic acid, oxyacid, amino acid, acetic acid, and propionic acid ligands and metals (calcium, magnesium, aluminum, iron, copper) exhibit excellent antibacterial activity when used as preservatives. was announced earlier. Through subsequent research, the present inventor found that by adding and coexisting a chitosan-containing solution to a chelate compound-containing solution, the chelate compounds produced by adding acetic acid and propionic acid were effective against alkaline, neutral, and acidic processed foods. I also learned that the antibacterial effect is further activated. It has been found that by adding and coexisting a chitosan-containing solution to a chelate compound-containing solution, the antibacterial effect is increased by 2 to 10 times the antibacterial effect of a chelate compound without chitosan. This is probably because the addition of chitosan lowered the polarity of the preservative, increasing its permeability to the microbial cell membrane and increasing its antibacterial activity. The amount of chitosan added to enhance antibacterial action is based on the weight of the chelate compound material.
It is preferably 0.05 to 100%, preferably 0.1 to 30%. When the amount added is less than 0.05%, almost no antibacterial effect is observed, but in particular, chelate compounds produced by adding acetic acid and propionic acid have no antibacterial effect at all in alkaline processed foods. 100%
When more chitosan is added, gelation occurs. Furthermore, if the temperature of a liquid containing a chelate compound in which chitosan does not coexist is below 5°C or above 45°C, the chelate compound may coagulate and separate, reducing the antibacterial effect to less than 1/10. Adding 0.05 to 100% of the weight of the agent can prevent the antibacterial effect from decreasing. If a chelate compound-containing solution in which chitosan does not coexist is stored at 35°C for 20 days or more, it may coagulate and separate.However, adding 0.05 to 100% chitosan to this solution can prevent coagulation and separation. In addition, when iron chelate compounds are added to foods and heat treated, -SH in proteins reacts with iron ions to produce black iron sulfide, which results in blackening.
When added from 0.05 to 100%, the effect of preventing blackening is observed. The coexistence of chitosan has antibacterial effects as well as thermal stability and long-term storage effects. When chitosan is added to a chelate compound-containing solution, in addition to acetic acid, propionic acid, succinic acid, adipic acid, lactic acid, malic acid, tartaric acid, citric acid, and gluconic acid, the above-mentioned substances containing carbohydrates are decomposed by microorganisms and enzymes. Chitosan was added to an aqueous solution of one or more organic acids selected from organic acid-containing solutions and used at a concentration of 1% or less. The amount of the chelate compound (preservative) coexisting with chitosan of the present invention added or attached to the food raw material is as follows:
A content of 0.08 to 3% is desirable, and within this range, it will have an excellent effect on food preservation and will not have any adverse effects on taste. The present invention will be specifically explained below with reference to Examples. Example 1 Frozen Surimi 500g, water 150ml, salt 18g, starch 65g
g, 3.3 g of sodium glutamate, and a preservative were mixed together and filled into a crushed casing, and the mixture was steamed at 90° C. for 40 minutes to obtain a product. The product had a pH of 6.5 to 6.8, and after cooling, it was stored at 37°C and its appearance was examined. Table 1 shows the results of adding 0.03 to 1% of the preservative alone and the preservative containing chitosan.

【table】

[Table] Example 2 2.2Kg of semi-strong wheat flour and 0.7Kg of Be 3.5 degree aqueous solution
was added, and the noodles were made in the usual manner to obtain boiled Chinese noodles with a pH of 9.3 to 10.3. Add 2kg of this boiled Chinese noodles to a preservative solution.
10 for 30 seconds to make boiled Chinese noodles. This is 100
The product was divided into 1 gram portions, stored at 35°C, and examined for off-odor generation and appearance, as shown in Table 2. Preservative solutions include glycine and calcium acetate chelate compound (hereinafter referred to as A) with chitosan, and A without chitosan, each stored at 35°C for 20 days after formulation, and A with chitosan and without chitosan immediately after formulation. A, glycine and calcium chelate compound (hereinafter referred to as B) without the addition of sodium acetate in the coexistence of chitosan and B without the addition of chitosan, calcium acetate chelate compound in the coexistence of chitosan (hereinafter referred to as C) and C without the addition of chitosan. do. Chitosan was used after being dissolved in a 1% glycine solution. Even in alkaline processed foods, if chitosan coexists, no decrease in antibacterial activity is observed even in the presence of acetic acid. If chitosan coexists, the antibacterial effect will not change over time.

[Table] Example 3 A preservative was added to Giyoza skin and ingredients, molded, and steamed in a conventional manner to obtain a product. Five pieces of this gyoza were placed in plastic containers with a loose lid, and 10 plastic pieces each containing control and preservative-added gyoza were prepared. This sample
It was stored at 30°C and examined for off-odor development and appearance. The results are shown in Table 3. The preservative is a fermented calcium acetate chelate compound (hereinafter referred to as D) in which chitosan is present or chitosan is not added. Chitosan was used after being dissolved in a 1% fermented acetic acid solution.

[Table] If chitosan coexists, even if the amount of preservative added is halved, the antibacterial effect will be twice as effective as without the addition.

Claims (1)

[Claims] 1 Made from one or more substances selected from alkaline earth metal salts, aluminum salts, iron salts, and copper salts and one or more types of dicarboxylic acids, oxyacids, amino acids, acetic acids, and propionic acids. A food preservative characterized by coexisting chitosan in a solution containing a chelate compound.