WO1999009842A1 - Food-preservative composition - Google Patents

Food-preservative composition Download PDF

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Publication number
WO1999009842A1
WO1999009842A1 PCT/JP1998/003683 JP9803683W WO9909842A1 WO 1999009842 A1 WO1999009842 A1 WO 1999009842A1 JP 9803683 W JP9803683 W JP 9803683W WO 9909842 A1 WO9909842 A1 WO 9909842A1
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WO
WIPO (PCT)
Prior art keywords
weight
acid
food
sodium
composition
Prior art date
Application number
PCT/JP1998/003683
Other languages
French (fr)
Japanese (ja)
Inventor
Suekazu Ohyabu
Tadashi Fukao
Mio Tanaka
Original Assignee
Nippon Shinyaku Co., Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nippon Shinyaku Co., Ltd. filed Critical Nippon Shinyaku Co., Ltd.
Priority to AU87474/98A priority Critical patent/AU8747498A/en
Publication of WO1999009842A1 publication Critical patent/WO1999009842A1/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3481Organic compounds containing oxygen
    • A23L3/3508Organic compounds containing oxygen containing carboxyl groups
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358Inorganic compounds

Definitions

  • the present invention relates to food preservation, which has the effect of extending the shelf life of food by delaying the growth of bacteria present in the food, especially gram-negative bacteria.
  • a composition for use BACKGROUND ART
  • the success or failure of food preservation depends on how to suppress the growth of microorganisms that cause deterioration of foods present in the food.
  • heat sterilization, salting, and the like have been used as practical techniques for suppressing the growth of microorganisms in food.
  • heat sterilization has a problem that the flavor and color tone of foods are impaired if processed under conditions sufficient for sterilization.
  • the amount of salt added to processed meat products, such as ham and sausage, and salted products has been declining due to recent consumers' health consciousness, and the salt that was conventionally used for storage purposes is It may not be enough to control growth.
  • betaic acid derived from hop extract is effective against Gram-positive bacteria and lactic acid bacteria, but is less effective against Gram-negative bacteria, and the bitterness of beta acids affects foods. It is hardly used for food preservation. Uses beta-acids, has antibacterial activity against gram-negative bacteria, is safe for the human body, and has an added amount within a range that does not impair the flavor of foods. None that can be used is known. Betaic acid is one of the components of the plant hop (Humulus luplus) cone extract used in beer production.
  • Hops include a series of compounds generally referred to as alpha acids (also referred to as humulones or humulonic acids; hereinafter, referred to as "alpha acids”), and a series of compounds generally referred to as beta acids. Also referred to as rubrone or rubronic acid.
  • betaic acid exists as a mixture of three homologues: lubrone, corbrone, adorbron and le (see equations [101]-[103]).
  • beta-acid has antibacterial activity at low concentrations against Gram-positive bacteria and lactic acid bacteria belonging to Gram-positive bacteria (Shimwell J., Journal of the Institute of Brewing 43 111-118 1937; Schmlreck AF, Canadian Journal of Microbiology 21 205-212 1975), It is reported to be less effective against Gram-negative bacteria (Rep. Res. Kirin Brew. Co., No. 28 1985).
  • alpha acids and beta acids are components of hops that have been used in beer production since ancient times, there is no problem with their safety. However, alpha acids and beta acids have not been sufficiently used as food preservatives. This is because alpha acids and beta acids are effective only for gram-positive bacteria and cannot be said to have a broad antibacterial spectrum, and they have a strong bitterness and flavor.
  • the beta acid used in the present invention may be any one of three homologues of rubron, colbron, and adorbulone, isolated from any one of them, a combination of two or more in an arbitrary ratio, Any of those separated as a mixture of homologues of the same type may be used.
  • Beta acids can be obtained in higher purity from plant hop cones by supercritical extraction with liquid carbon dioxide in a critical state.
  • the purity of the beta acid does not need to be 100% by weight, and the beta acid fraction is 5 to 10% by weight. 9 5 weight. What is included in / o may be used. 3 0-9 0 weight 0/0 things laid preferred, 5 0-8 0 weight. / 0 is particularly preferred
  • the content of beta acid in a food preservation composition can be used as a food additive other than betaic acid in the food when the composition is added to the food in an acceptable range.
  • a food additive other than betaic acid in the food when the composition is added to the food in an acceptable range.
  • inorganic acids or salts thereof organic acids or salts thereof, plant extracts having antibacterial properties, proteins having antibacterial properties, and peptides having antibacterial properties, gram-negative bacteria
  • a commercial product of hop extract may be used as the betaic acid fraction.
  • a supercritical extraction hop extract (trade names “Aloma hop”, “Beta 1 hop”) manufactured by Carter Food Science is preferably used.
  • the hop extract can be used as it is, or the beta acid can be purified and used by an appropriate method.
  • the purification method involves dissolving the hop extract in methanol and adsorbing it on a suitable ion-exchange resin (for example, Dowex ion-exchange resin, trade name “D OWE X1-X4”). Resin Kirin Brew. Co., No. 28 1985, elution with hexane / methanol acetate (Rep. Res. Kirin Brew. Co., No. 28 1985), Recrystallization with petroleum ether or hexane (Journal of Applied Bacteriology) 72 327 1992).
  • Antibacterial inorganic acids or salts thereof, antibacterial organic acids or salts thereof, antibacterial plant extracts, antibacterial proteins, antibacterial peptides which can be used as food additives Adipic acid, L-ascorbic acid, calcium L-ascorbate, L-ascorbate stearate, sodium L-ascorbate L-ascorbic acid palmitate, anoxoma, potassium nitrite, sodium nitrite, alanine, calcium sulfite, calcium sulfite, calcium bisulfite, calcium bisulfite, Sodium bisulfite, sodium sulfite, sodium hyposulfite, benzoic acid, potassium benzoate, calcium benzoate, sodium benzoate, itaconic acid, ethanol, ethylenediamine Sodium calcium tetraacetate, sodium sodium ethylenediaminetetraacetate, erythorbic acid, quaternary ammonium chloride mixture, stannous chloride, heptyl
  • a composition for preserving food means an antibacterial inorganic acid or a salt thereof, and an antibacterial organic acid that can be used as a food additive with a beta acid as a first component.
  • a salt thereof a plant extract having antibacterial properties, a protein having antibacterial properties, or a peptide having antibacterial properties, one or more of which are selected as the second component, and an auxiliary agent which does not contribute to antibacterial activity.
  • a composition in a form suitable for distribution for inclusion as another ingredient Review things.
  • Antibacterial inorganic acids or salts thereof, antibacterial organic acids or salts thereof, antibacterial plant extracts, antibacterial properties, which can be used as food additives in food preservation compositions The content of those selected from proteins having protein and peptides having antibacterial properties show antibacterial activity when the composition is added to the food within the acceptable range and when used together with beta acid in the food. There is no particular limitation as long as it is within a possible range.
  • the content of the first component (beta acid) in the composition for food preservation is 1 to 40% by weight. / 0, and the content of the second component is 1 to 90% by weight.
  • a liquid preparation, a semi-solid preparation, a cyclodextrin inclusion preparation, a powder preparation, a granular preparation and the like can be selected.
  • a powder formulation for ease of operation. Therefore, an extract obtained by supercritical extraction and concentration of beta acids or hops, and one of inorganic acids or salts thereof, organic acids or salts thereof, and natural products that can be used as food additives
  • the above can be emulsified in water together with a surfactant, and further a suitable excipient can be added to food to make it into powder.
  • the composition for preserving food according to the present invention is used, for example, in an amount of 0.5 to 10% by weight with respect to the finished product in the production process of the food to be applied, for example, in the kneading and mixing process. / 0 can be added.
  • Examples of the food to which the composition for preserving food according to the present invention can be applied include processed meat, processed fish, prepared dishes, cooked bread, soup, Japanese confectionery, Western confectionery, and the like. Processed meat products include ham with bone, boneless ham, roast ham, sho / redanome, bery one nom, rack nose, press nose, poroni T JP98 / 03683
  • Examples of the processed fish meat include kamama, agekama, bamboo ring, hampan, fish ham, fish sausage and the like.
  • the prepared dishes include tuna nuna, squid miso, Japanese horse mackerel, saba mackerel, sardine stick, hatahata pickled rabbit sardine, sardine roll mops, salted squid, salmon.
  • Examples of the cooking pan include hamburgers, hot dogs, and sandwiches.
  • Soups include soba soup and somen soup.
  • Japanese sweets include Yokan, Uiro, Monaka Manju, Mizuyokan, Daifuku mochi, Tsuki mochi, Sakura mochi, Kashiwa mochi, Kuzu mochi, Ohagi, Ankoro mochi, Uguisu mochi, Hana Examples include heavy rice cake, husk, Amanatto, Chinese bun and the like.
  • Western cakes include shortcake, cheesecake, Mont Blanc, Examples include cream, eclair, crape, puff nore, rare cheese cake, bavarois, mousse, pudding, and the like.
  • the food preservation composition according to the present invention can be produced by mixing by a commonly used method.
  • a powder formulation it can be manufactured by the usual manufacturing method.
  • an extract obtained by supercritical extraction of hops or betaic acid is dissolved in water together with a suitable surfactant to make a homogenous solution, and a shaping agent is added, and the mixture is spray-dried.
  • It can be manufactured by pulverizing it and mixing it with other antibacterial materials, excipients and the like as appropriate.
  • Test Example 1 Antibacterial activity test using a combination of beta acid and sodium metaphosphate
  • Hop extract (supercritical carbon dioxide extract manufactured by Carter Food Science Co., Ltd .; (containing 70% by weight of beta acid), trade name "Beta 1 Hop") was recrystallized with hexane 4 times 5 times to give white color.
  • Beta acid was purified as needle crystals. The melting point of the crystals was 92 ° C. A predetermined amount of the obtained beta acid and sodium metaphosphate is added to a normal bouillon medium.
  • This test medium was preliminarily inoculated with a pre-cultured solution of the test bacterium (0.02 ml), which had been cultured in a normal broth medium for 24 hours at 30 ° C for 24 hours at 90 times per minute.
  • a Gram-negative subjects bacteria Citrobacter freundii IF012681 (abbreviated as hereinafter "C. freundiij.), (0 to hereinafter referred 'P.
  • test bacteria After inoculation, the test bacteria are cultured at 30 ° C with 90 reciprocal shakings per minute. At the start of the culture (0 hour), 24 hours, and 48 hours after the culture, the culture at 660 nm was measured, and the degree of proliferation of the test bacteria was measured. Table 1 shows the additive concentrations of beta acid and sodium metaphosphate, and the test results.
  • test bacterium is E. coli
  • beta acid alone is added at 1% by weight for 24 hours. Soon after, the growth of the test bacteria was observed.
  • the sodium metaphosphate alone grew very slightly after 24 hours with 0.5% by weight addition, and grew sufficiently after 48 hours.
  • beta acid concentration was 0.05% by weight and the sodium metal phosphate concentration was 0.5% by weight, no proliferation of the test bacteria was observed even after 48 hours.
  • the beta acid alone weighs 0.5 weight. /. After 24 hours from the addition, the test bacteria grew sufficiently. With sodium metaphosphate alone, the test organism grew slightly after 24 hours at 4% by weight addition, and sufficiently after 48 hours. However, the beta acid concentration was 0.5% by weight and the sodium metaphosphate concentration was 0.04% by weight. When combined with / 0 , the test organism grew slightly after 24 hours, and grew 48 hours later. However, when 0.5% by weight of beta acid alone was added, 4 weight by sodium alone. /. Proliferation was suppressed more than in the case of addition.
  • test bacterium When the test bacterium was P. aeruginosa, the test bacterium proliferated 24 hours after addition of 0.05% by weight of betaic acid alone. When sodium metaphosphate alone was added at 0.5% by weight, the test bacteria did not grow after 24 hours, but grew sufficiently after 48 hours. However, when a beta acid concentration of 0.02% by weight was used in combination with a sodium metaphosphate concentration of 0.5% by weight, no proliferation of the test bacteria was observed even after 48 hours.
  • the weight of betaic acid alone is 0.025. After 24 hours from the addition of / 0 , the test bacteria grew sufficiently. One weight of sodium metaphosphate alone. /. The cells did not grow 24 hours after addition, but grew sufficiently 48 hours later. However, when beta acid concentration of 0.02% by weight and sodium metaphosphate concentration of 1% by weight were used in combination, the test was performed 48 hours later. P 683
  • the fungus grew.
  • the beta-acid alone can be used at a concentration lower than that at which the beta-acid alone exerts antibacterial activity against the test bacteria. Antimicrobial activity was stronger than that exhibited.
  • Test Example 2 Antibacterial activity test using a combination of beta acid and sodium acetate A normal broth medium (Eiken) supplemented with the prescribed amounts of betaic acid and sodium acetate used in Test Example 1 10 ml was prepared in an L-shaped tube in the same manner as in Test Example 1, and the test bacteria were inoculated and cultured in the same manner and under the same conditions as in Test Example 1. The pH of each of these media ranged from 6.6 to 7.2. At the start of culture (culture 0 hour), 24 hours, and 48 hours later, the absorbance of the culture at 660 nm was measured.
  • Table 2 shows the addition concentrations of beta acid and sodium acetate, and the test results.
  • Heteric acid >> degree ⁇ »sodium ⁇ degree « luminosity at 660nm
  • test bacterium When the test bacterium was C. freund ii, the growth of the test bacterium was observed 24 hours after addition of 0.25% by weight of betamic acid alone. When sodium acetate alone was added at 3% by weight, the test bacterium did not grow after 24 hours, but grew sufficiently after 48 hours. However, the beta acid concentration is 0.05 weight. / 0 to the combined use of acetic acid Na Application Benefits ⁇ beam concentration 3 wt%, the test fungus was slightly grown after 48 hours.
  • the test bacterium is E. coli
  • the beta acid alone weighs 1 weight. /. After 24 hours from the addition, the test bacteria grew sufficiently. 3% by weight of sodium acetate alone After 24 hours, the test organism grew slightly, and after 48 hours, it grew sufficiently. However, a beta acid concentration of 0.01% by weight and a sodium acetate concentration of 3% by weight. When combined with / 0 , the test bacteria grew slightly after 48 hours. When the test bacterium was K. pneumoniae, the test bacterium grew sufficiently 24 hours after addition of 0.5 wt% of betaic acid alone. With sodium acetate alone, the test bacterium grew slightly after 24 hours when 3% by weight was added, and grew sufficiently after 48 hours.
  • the weight of beta acid alone is 0.05 weight.
  • the test bacteria grew 24 hours after the / 0 addition. 0.775 weight of sodium acetate alone. /.
  • the addition did not show any growth for 24 hours, but grew slightly after 48 hours.
  • the beta acid concentration is 0.01 weight. /.
  • the sodium acetate concentration was 0.75% by weight.
  • test organism When the test organism is P. fluorescens, 0.5 weight of beta acid alone is used. After 24 hours in the / 0 addition, the test bacteria grew sufficiently. One weight of sodium acetate alone. /. After 24 hours from the addition, no growth was observed, and after 48 hours, the test microorganism grew slightly. However, when a beta acid concentration of 0.1% by weight and a sodium acetate concentration of 0.75% by weight were used in combination, no growth of the test bacteria was observed even after 48 hours.
  • the weight of beta acid alone is 0.025. After 24 hours from the addition of / 0 , the test bacteria grew sufficiently. When sodium acetate alone was added at 2% by weight, no growth was observed after 24 hours, but after 48 hours, the test bacteria grew sufficiently. However, beta acid concentration was 0.1% by weight and sodium acetate concentration was 2% by weight. When combined with / 0 , the test organism grew very slightly after 48 hours.
  • the beta-acid when used in combination with sodium acetate, has a lower antibacterial activity than that of the beta-acid alone at a lower concentration than that of the test bacterium. was recognized.
  • Test Example 1 Prepare 10 ml of normal bronze medium (manufactured by Eiken Chemical Co., Ltd.) to which predetermined amounts of the beta acid and glycine used in Test Example 1 were added in the same manner as in Test Example 1.
  • the test bacteria were inoculated under the same conditions as in Example 1 and cultured.
  • the pH of each of these media was in the range of 6.6 to 7.2.
  • the absorbance of the culture at 660 nm was measured.
  • Table 3 shows the addition concentrations of betic acid and glycine, and the test results.
  • test bacterium is freun dii
  • beta acid alone weighs 0.25 weight. /. After 24 hours from the addition, the growth of the test bacteria was observed. Glycine alone did not grow after 24 hours with the addition of 2% by weight, but the test strain grew sufficiently after 48 hours. However, the beta acid concentration is 0.01 weight. When the glycine concentration of 2% by weight was combined with / 0 , the test organism grew very slightly after 48 hours.
  • test bacterium When the test bacterium is E. coli, 1 weight of beta acid alone. /. After 24 hours from the addition, the test bacteria grew sufficiently. For glycine alone, 2% Four hours later, the growth of the test bacteria was observed. However, the beta acid concentration is 0.05% by weight. Glycine concentration 1 weight at / 0 . When combined with / 0 , the test bacteria grew very slightly after 24 hours, and the test bacteria did not grow much after 24 hours to 48 hours.
  • the test bacterium When the test bacterium is K. pneumoniae, the beta acid alone weighs 0.5 weight. /. After 24 hours from the addition, the test bacteria grew sufficiently. Glycine alone weighs 1 weight. The test bacteria grew from 24 hours to 48 hours after the / 0 addition. However, when the beta acid concentration was 0.01% by weight and the glycine concentration was 1% by weight, the test bacterium grew very slightly after 24 hours and slightly after 48 hours.
  • the weight of beta acid alone is 0.05 weight. After 24 hours in the / 0 addition, the test bacteria grew sufficiently. With only glycine added at 3% by weight, the test bacteria grew 24 hours. However, the beta acid concentration is 0.05% by weight. When the glycine concentration of 3% by weight was used in combination with / 0 , no growth of the test bacteria was observed even after 48 hours.
  • test bacterium When the test bacterium is P. fluorescens, 0.5 weight of betaic acid alone is used. The test bacteria grew 24 hours after the / 0 addition. The test bacteria grew 24 hours after addition of glycine alone at 2% by weight. However, the concentration of betaic acid is 0.05% by weight. Glycine concentration 2/0 at 0 %. When combined with / 0 , the test organism grew very slightly after 48 hours.
  • test bacterium When the test bacterium was S. typhimurium, the test bacterium grew sufficiently 24 hours after addition of 0.025% by weight of beta acid alone. With 24 hours after addition of 1% by weight of glycine alone, the test strain grew slightly. However, the beta acid concentration is 0.01 weight. / Glycine concentration of 1 weight to 0. When combined with / 0 , the test organism grew very slightly after 48 hours.
  • beta-acid when used in combination with glycine, has a lower antimicrobial activity than that of beta-acid alone at a concentration lower than that at which test bacteria exhibit antimicrobial activity.
  • the combination of beta-acid and glycine enhanced the antimicrobial activity synergistically, and the effect was particularly pronounced for P. aerugi nosa.
  • Example 1 To 100 g of commercially available mashed potatoes, 400 ml of warm water at 70 to 80 ° C was added and mixed with stirring, followed by pressure sterilization at 120 ° C for 20 minutes. To this, 2% by weight of the food preservation composition A prepared in Example 1 was added (0.05% by weight of betaic acid, sodium metalate, based on the weight of pineapple potato). 1.0 weight /.) As a control, nothing was added to the mashed potato, only 0.05% by weight of beta acid was added, and 1.0% by weight of sodium metaphosphate was added. Was prepared.
  • Table 4 shows the results of measuring the number of bacteria. 4. Changes in the number of bacteria in mashed potatoes
  • the mashed potatoes to which the composition A for food preservation had been added showed that after 3 days of storage, the number of bacteria increased by only one order from the first time, and edible in terms of the number of bacteria. On the other hand, in other cases, the bacterial count increased rapidly after one day of storage, and was completely spoiled after two days of storage.
  • composition A for preserving food showed a remarkable effect of extending the shelf life in mashed potatoes.
  • a glycerin fatty acid ester was added to a commercially available hop extract (product of Carta Food Sciences Inc., containing 50% by weight of beta acid, trade name: “aloma hop”), spray-dried in the same manner as in Example 1, and beta acid The 5 weight.
  • the resulting powder (hereinafter referred to as “powder hop extract”) was obtained.
  • Table 5 shows the results of measuring the number of bacteria.
  • composition B for food preservation When composition B for food preservation was added, the number of bacteria increased by only one order from the initial count even after 2 days of storage, and edible food was maintained in terms of the number of bacteria. On the other hand, in other cases, the number of bacteria rapidly increased from 2 days after storage, those without the preservative component were completely stored after 1 day, and those with Composition C were completely stored after 2 days. Rot.
  • the composition B for food preservation showed a remarkable growth inhibitory effect on P. aer uginosa in raw sausage, and a remarkable effect of extending the shelf life of raw sausage was recognized. In addition, there was no problem in taste and flavor when the raw sausage to which the composition B for food preservation was added was tasted.
  • Prescription example 1
  • Glycine 35.0 weight. / 0 , aranine 20.0% by weight, sodium acetate (anhydrous) 5.0% by weight. /. 10.0% by weight of aluminum calcium sulfate (dried), 20.0% by weight of sodium dihydrogen pyrophosphate and 10.0% by weight of a powdered hop extract are mixed for the food preservation of the present invention.
  • a composition can be obtained.
  • Ethanol 5 4. 4 weight 0/0, lactate 1.5 weight 0 /. , Sodium lactate 0 4. Weight. /. Glycerin fatty acid ester 0.2 weight. /. The fragrance 0.1 weight. /. The powdered hop extract 20.0% by weight, purified water 23.49% by weight. / 0 can be mixed to obtain the food preservation composition of the present invention.
  • Prescription example 10
  • the powdered hop extract 20.0 weight. /. , Fragrance 0.2 weight. /. And 26.26% by weight of purified water can be mixed to obtain the food preservation composition of the present invention.
  • Prescription example 1 1 1
  • the powdered hop extract 20.0 weight. /. , Dextrin 10.0 weight. / 0 can be mixed to obtain the food preservation composition of the present invention.
  • Pectin degradation product 50.0 weight. /. Lactic acid 9.0% by weight, powdered hop extract 20.0% by weight, and brewery 21.0% by weight can be mixed to obtain the food preservation composition of the present invention.
  • the powdered hop extract (15.0% by weight) and dextrin (27.15% by weight) can be mixed to obtain the food preservation composition of the present invention.
  • Pepper extract 10.0% by weight, glycine 45.0% by weight, sodium acetate (anhydrous) 26.1% by weight. /.
  • Knotweed extract 1 3.0 wt 0/0, acetate Na Application Benefits um (anhydrous) 1 5.0 by weight 0 /. Glycine 33.0 weight. /. 20.0% by weight of powdered hop extract, 13.0% by weight of sodium polyphosphate and 6.0% by weight of adipic acid can be mixed to obtain the food preservation composition of the present invention. From these results, the composition for preserving food according to the present invention can prolong the shelf life of food by suppressing the growth of gram-negative bacteria present in food.

Abstract

A food-preservative composition obtained by compounding beta acid with at least one of inorganic acids, salts thereof, organic acids, salts thereof, natural products, etc. usable as food additives.

Description

明 細 書 食品保存用組成物 技術分野 本発明は、 食品中に存在する細菌、 特にグラム陰性菌の増殖を遅 延させるこ とによ り、 食品の日持ち期間を長くする効果を有する食 品保存用組成物に関する。 背景技術 食品保存の成否は、 食品中に存在する食品の変敗の原因となる微 生物の増殖をいかにして抑制するかに依存している。 従来よ り、 食 品中の微生物の増殖を抑制する実用的な技術と して、 加熱殺菌、 塩 蔵等が行われている。 しかし、 加熱殺菌においては、 殺菌するのに 十分な条件で処理すると、 食品の風味や色調等が損なわれる という 問題がある。 一方、 近年の消費者の健康志向から、 ハム、 ソーセ一 ジ等の畜肉加工品や、 塩蔵製品の食塩添加量は減少傾向にあり、 従 来、 保存目的で使用されていた食塩が、 微生物の増殖を抑制するの に十分でないこともある。  TECHNICAL FIELD The present invention relates to food preservation, which has the effect of extending the shelf life of food by delaying the growth of bacteria present in the food, especially gram-negative bacteria. To a composition for use. BACKGROUND ART The success or failure of food preservation depends on how to suppress the growth of microorganisms that cause deterioration of foods present in the food. Conventionally, heat sterilization, salting, and the like have been used as practical techniques for suppressing the growth of microorganisms in food. However, heat sterilization has a problem that the flavor and color tone of foods are impaired if processed under conditions sufficient for sterilization. On the other hand, the amount of salt added to processed meat products, such as ham and sausage, and salted products has been declining due to recent consumers' health consciousness, and the salt that was conventionally used for storage purposes is It may not be enough to control growth.
そこで、 微生物増殖抑制手段と して、 種々の食品添加物が使用さ れている。 しかし、 食品の変敗の原因となる種々の微生物の増殖を 幅広く抑制するものは少ない。 従来、 ホップ抽出液に由来するべ一 タ酸はグラム陽性菌、 乳酸菌に有効であるが、 グラム陰性菌に対し ては効果があま りなく 、 また、 ベータ酸がもつ苦味等が食品に影響 し、 食品保存用と してはほとんど利用されていない。 ベータ酸を利 用し、 グラム陰性菌に対して抗菌力を有し、 かつ、 人体に対して安 全で、 食品の風味等を損なわない範囲の添加量で、 食品の保存用組 成物と して利用しうるものは知られていない。 ベ一タ酸は、 ビールの製造に用いられている植物ホップ (Humulus luplus し) 毬花抽出物の成分のひとつである。 ホップには、 アル ファ酸と総称される一連の化合物 (フムロ ン類、 又はフムロ ン酸と も称する。 以下、 「アルファ酸」 とレ、う。 ) 、 ベータ酸と総称され る一連の化合物 (ルブロ ン類、 又はルブロ ン酸と も称する。 以下、Therefore, various food additives have been used as means for suppressing the growth of microorganisms. However, there are few that broadly suppress the growth of various microorganisms that cause food deterioration. Conventionally, betaic acid derived from hop extract is effective against Gram-positive bacteria and lactic acid bacteria, but is less effective against Gram-negative bacteria, and the bitterness of beta acids affects foods. It is hardly used for food preservation. Uses beta-acids, has antibacterial activity against gram-negative bacteria, is safe for the human body, and has an added amount within a range that does not impair the flavor of foods. Nothing that can be used is known. Betaic acid is one of the components of the plant hop (Humulus luplus) cone extract used in beer production. Hops include a series of compounds generally referred to as alpha acids (also referred to as humulones or humulonic acids; hereinafter, referred to as "alpha acids"), and a series of compounds generally referred to as beta acids. Also referred to as rubrone or rubronic acid.
「ベータ酸」 という。 ) 、 及び樹脂が含まれる。 ホップ中では、 ベ 一タ酸はルブロ ン、 コルブロン、 ア ドルブロ ンとレ、 う 3種類の同族 体の混合物と して存在する (式 〔 1 0 1〕 〜 〔 1 0 3〕 参照) 。 It is called "beta acid." ), And resins. In hops, betaic acid exists as a mixture of three homologues: lubrone, corbrone, adorbron and le (see equations [101]-[103]).
式 〔1 0 1〕 式 〔1 02〕 ルブロ ン コルプ nン Formula [101] Formula [102] Lubron Corp n
式 〔1 03〕 Formula [1 03]
ァ ドルブロン  A Dolblon
ベータ酸がグラム陽性菌、 及びグラム陽性菌に属する乳酸菌に対 して低濃度で抗菌力を示すことは報告されているが (Shimwell J.し, Journal of the Institute of Brewing 43 111 - 118 1937 ; Schmlr eck A. F. , Canadian Journal of Microbiology 21 205-212 1975) 、 グラム陰性菌には効果が少ないと報告されている (Rep . Re s. Ki r i n Brew. Co. , No . 28 1985) 。 It has been reported that beta-acid has antibacterial activity at low concentrations against Gram-positive bacteria and lactic acid bacteria belonging to Gram-positive bacteria (Shimwell J., Journal of the Institute of Brewing 43 111-118 1937; Schmlreck AF, Canadian Journal of Microbiology 21 205-212 1975), It is reported to be less effective against Gram-negative bacteria (Rep. Res. Kirin Brew. Co., No. 28 1985).
アルファ酸、 ベータ酸は、 古来、 ビール製造に用いられてきたホ ップの成分であることから、 その安全性については問題ない。 しか し、 アルファ酸、 ベータ酸は今まで食品保存剤と して十分利用され ていなかった。 これは、 アルファ酸、 ベータ酸はグラム陽性菌にの み有効で抗菌スぺク トルが広いとはいえず、 また、 苦味、 風味が強 いためである。  Since alpha acids and beta acids are components of hops that have been used in beer production since ancient times, there is no problem with their safety. However, alpha acids and beta acids have not been sufficiently used as food preservatives. This is because alpha acids and beta acids are effective only for gram-positive bacteria and cannot be said to have a broad antibacterial spectrum, and they have a strong bitterness and flavor.
この点ある程度の解決を見い出した例と して、 ホップのアルファ 酸、 ポリ フヱノールと ソルビン酸、 グリ シン等を組み合わせた食品 保存剤がグラム陽性菌に対して増殖抑制効果を有するこ とが報告さ れている (特開平 6— 9 8 7 3 8号公報) 。 また、 ベータ酸の食品 保存性向上利用例と しては、 グラム陽性病原菌に属する リステリア 菌に対する増殖抑制効果が報告されている (特表平 8— 5 0 2 8 8 7号公報) 。  As an example of finding a solution to this point to some extent, it has been reported that a food preservative that combines hop alpha acids, polyphenols, sorbic acid, and glycine has a growth inhibitory effect against Gram-positive bacteria. (Japanese Patent Application Laid-Open No. Hei 6-98738). As an example of the use of beta acids for improving food preservability, a growth inhibitory effect against Listeria monocytogenes belonging to Gram-positive pathogenic bacteria has been reported (Japanese Patent Application Laid-Open No. 8-520287).
これらはアルファ酸のグラム陽性菌に対する増殖抑制効果、 及び ベータ酸のグラム陽性菌に対する増殖抑制効果に関するものである。 発明の開示 本発明者らは、 安全で、 風味が良好で効果的な食品保存用素材と して有用な物質を探索し、 鋭意研究を重ねた結果、 ベータ酸にその 他の食品添加物と して使用しう る、 無機酸又はその塩、 有機酸又は その塩、 抗菌性を有する植物抽出物、 抗菌性を有する蛋白質、 抗菌 性を有するペプチ ド等を併用することによ り、 グラム陰性菌に対し て抗菌性を発現することを見い出し本発明を完成した。  These relate to the growth inhibitory effect of alpha acids on Gram-positive bacteria and the growth inhibitory effect of beta acids on Gram-positive bacteria. DISCLOSURE OF THE INVENTION The present inventors have searched for a useful substance as a safe, good-tasting, and effective food preservation material, and as a result of intensive research, have found that beta acid can be combined with other food additives. Gram-negative by combining inorganic acids or salts thereof, organic acids or salts thereof, plant extracts with antibacterial properties, proteins with antibacterial properties, peptides with antibacterial properties, etc. The present inventors have found that they exhibit antibacterial properties against bacteria and completed the present invention.
本発明において用いるベータ酸は、 ルブロン、 コルブロン、 ア ド ルブロ ンの 3種類の同族体のうち、 いずれかひとつを単離したもの、 2以上を任意の比率で組み合わせたもの、 又は、 自然界から 3種類 の同族体の混合物と して分離したもののいずれであってもよい。 ベータ酸は、 植物ホ ップ毬花よ り、 臨界状態にした液体二酸化炭 素による超臨界抽出によって高純度のものを得ることができる。 The beta acid used in the present invention may be any one of three homologues of rubron, colbron, and adorbulone, isolated from any one of them, a combination of two or more in an arbitrary ratio, Any of those separated as a mixture of homologues of the same type may be used. Beta acids can be obtained in higher purity from plant hop cones by supercritical extraction with liquid carbon dioxide in a critical state.
食品保存用組成物製造のためのベータ酸画分と しては、 ベータ酸 の純度は 1 0 0重量%のものである必要はなく 、 ベ一タ酸画分と し てベータ酸を 5〜 9 5重量。/oが含むものを用いればよい。 3 0〜 9 0重量0 /0のものが好ま しく 、 5 0〜 8 0重量。 /0のものが特に好ま し レヽ o As the beta acid fraction for producing the food preserving composition, the purity of the beta acid does not need to be 100% by weight, and the beta acid fraction is 5 to 10% by weight. 9 5 weight. What is included in / o may be used. 3 0-9 0 weight 0/0 things laid preferred, 5 0-8 0 weight. / 0 is particularly preferred
食品保存用組成物中のベータ酸の含量は、 当該組成物を食品に許 容しう る範囲で添加したとき、 当該食品中において、 ベ一タ酸以外 の食品添加物と して使用しうる、 無機酸又はその塩、 有機酸又はそ の塩、 抗菌性を有する植物抽出物、 抗菌性を有する蛋白質、 抗菌性 を有するペプチドから選択されるものの一種以上と併用したとき、 グラム陰性菌に対して抗菌力を発現しう る範囲内であれば特に限定 されない。  The content of beta acid in a food preservation composition can be used as a food additive other than betaic acid in the food when the composition is added to the food in an acceptable range. When used in combination with one or more selected from inorganic acids or salts thereof, organic acids or salts thereof, plant extracts having antibacterial properties, proteins having antibacterial properties, and peptides having antibacterial properties, gram-negative bacteria There is no particular limitation as long as it is within a range that can exhibit antibacterial activity.
ホップエキス市販製品をべ一タ酸画分と して用いてもよく 、 例え ばカルターフードサイエンス社製超臨界抽出ホップエキス (商品名 「ァロマホップ」 、 「ベータ一ホップ」 ) が好適に用いられる。 こ の場合、 ホップエキスをそのまま用いることもできる し、 適切な方 法でベータ酸を精製して用いること もできる。 精製法と しては、 ホ ップエキスをメ タノールに溶解させて、 適切なイオン交換樹脂 (例 えばダウエックス社製イオン交換樹脂、 商品名 「D OWE X 1 - X 4」 ) に吸着させた後、 酢酸一メタノールにて溶出し、 へキサンに て再結晶させる方法 (Rep. Res. Kirin Brew. Co., No.28 1985) 、 石油エーテル或いはへキサンで再結晶させる方法 (Journal of Apll ied Bacteriology 72 327 1992) 等が挙げられる。  A commercial product of hop extract may be used as the betaic acid fraction. For example, a supercritical extraction hop extract (trade names “Aloma hop”, “Beta 1 hop”) manufactured by Carter Food Science is preferably used. In this case, the hop extract can be used as it is, or the beta acid can be purified and used by an appropriate method. The purification method involves dissolving the hop extract in methanol and adsorbing it on a suitable ion-exchange resin (for example, Dowex ion-exchange resin, trade name “D OWE X1-X4”). Resin Kirin Brew. Co., No. 28 1985, elution with hexane / methanol acetate (Rep. Res. Kirin Brew. Co., No. 28 1985), Recrystallization with petroleum ether or hexane (Journal of Applied Bacteriology) 72 327 1992).
食品添加物と して使用しうる抗菌性を有する無機酸又はその塩、 抗菌性を有する有機酸又はその塩、 抗菌性を有する植物抽出物、 抗 菌性を有する蛋白質、 抗菌性を有するペプチドと しては、 アジピン 酸、 Lーァスコルビン酸、 L—ァスコルビン酸カルシウム、 L—ァ スコルビン酸ステア リ ン酸エステル、 Lーァスコルビン酸ナ ト リ ゥ ム、 Lーァスコルビン酸パルミ チン酸エステル、 ァノ ク ソマ一、 亜 硝酸カ リ ウム、 亜硝酸ナ ト リ ウム、 ァラニン、 亜硫酸カ リ ウム、 亜 硫酸カルシウム、 亜硫酸水素カ リ ウム、 亜硫酸水素カルシウム、 亜 硫酸水素ナ ト リ ウム、 亜硫酸ナ ト リ ウム、 次亜硫酸ナ ト リ ウム、 安 息香酸、 安息香酸カ リ ウム、 安息香酸カルシウム、 安息香酸ナ ト リ ゥム、 ィタコン酸、 エタノール、 エチレンジァミ ン四酢酸カルシゥ ムニナ ト リ ウム、 エチレンジァ ミ ン四酢酸ニナ ト リ ウム、 エリ ソル ビン酸、 第四塩化アンモ-ゥム混合物、 塩化第一スズ、 p—ォキシ 安息香酸へプチル、 オルトニ トロフエノール、 オルトニ トロフエノ —ルナ ト リ ウム、 過酸化水素、 ギ酸プロ ピル、 クェン酸 (結晶) 、 クェン酸 (無水) 、 クェン酸三ナ ト リ ウム、 グリシン、 グリセリ ン 中鎖脂肪酸エステル、 グルコースォキシダ一ゼ、 ダルコノデルタラ ク トン、 ダルコン酸、 ダルコン酸ナト リ ウム、 ケィ皮酸、 コハク酸、 コハク酸一ナ ト リ ウム、 コハク酸ニナ ト リ ウム、 酢酸、 酢酸ナ ト リ ゥム (結晶) 、 酢酸ナ ト リ ウム (無水) 、 L—システィ ン塩酸塩、 1, 2—ジヒ ドロ一 6 —エ トキシ一 2 , 2 , 4 - ト リ メチルキノン、 ジ フエ -ル、 ジブチルァ ミ ン、 ジブチルヒ ドロキシ トルエン、 脂肪酸 類、 ジメチルピロカーボネー ト、 D L—酒石酸、 L一酒石酸、 D L 一酒石酸ナ ト リ ウム、 L一酒石酸ナ ト リ ウム、 硝酸ナ ト リ ウム、 硝 酸カ リ ウム、 ソルビン酸、 ソルビン酸カ リ ウム、 ソルビン酸カルシ ゥム、 ソルビン酸ナ ト リ ウム、 炭酸塩類、 チアベンダゾ一ル、 チア ミ ンラウリル硫酸塩、 チォジプロピオン酸、 チォジプロ ピオン酸ジ ラウ リル、 デヒ ドロ酢酸、 デヒ ドロ酢酸ナ ト リ ウム、 トコフェロー ル類、 2 , 4, 5 — ト リ ヒ ドロキシブチ口フエノ ン、 ナイシン、 ナタ マイシン、 二酢酸カルシウム、 二酢酸ナ ト リ ウム、 二酸化イオウ、 二酸化塩素、 二炭酸ジメチル、 乳酸、 乳酸ナト リ ウム、 パラォキシ 安息香酸イ ソブチル、 パラォキシ安息香酸イ ソプロ ピル、 パラォキ シ安息香酸ェチル、 パラォキシ安息香酸ェチルナ ト リ ウム、 パラオ キシ安息香酸ブチル、 パラォキシ安息香酸プロ ピル、 パラォキシ安 息香酸プロ ピルナ ト リ ウム、 パラォキシ安息香酸へプチル、 パラオ キシ安息香酸メ チル、 パラォキシ安息香酸メチルナ ト リ ウム、 パラ ヒ ドロキシフエニル、 ピロ亜硫酸力 リ ウム、 ピロ亜硫酸ナ ト リ ウム、 ピロ リ ン酸二水素ナ ト リ ウム、 ピロ リ ン酸四ナ ト リ ウム、 4 —ヒ ド 口キシメチル— 2, 6 —ジ一 t e r t —ブチルフエノール、 氷酢酸、 フィ チン酸、 プチノレヒ ドロ キシァニソ一ノレ、 t e r t ーブチノレヒ ド ロキノ ン、 フマル酸、 ホウ酸、 四ホウ酸ナ ト リ ウム、 没食子酸プロ ピル、 没食子酸ォクチル、 没食子酸 ドデシル、 ε —ポリ リ ジン、 フ マル酸一ナ ト リ ウム、 プロ ピオン酸、 プロ ピオン酸カ リ ウム、 プロ ピオン酸カルシウム、 プロ ピオン酸ナ ト リ ウム、 へキサメタ リ ン酸 カルシウム、 へキサメチレンテ トラ ミ ン、 ポリ リ ン酸ナ ト リ ウム、 メ タ酒石酸、 メ タ リ ン酸ナ ト リ ウム、 D L— リ ンゴ酸、 D L — リ ン ゴ酸ナ ト リ ウム、 リ ン酸、 リ ン酸ナ ト リ ウム、 リ ン酸二水素力 リ ウ ム、 リ ン酸二水素カルシウム、 リ ン酸二水素ナ ト リ ウム、 イチジク 葉抽出物、 ヱゴノキ抽出物、 ォレガノ抽出物、 力ワラ ョモギ抽出物、 柑橘種子抽出物、 甘草油性抽出物、 キ トサン、 キ トサン分解物、 ク ローブ抽出物、 桑抽出物、 麹酸、 シソ抽出物、 シナモン抽出物、 シ ヨ ウガ抽出物、 しらこたん白、 セージ抽出物、 タデ抽出物、 茶抽出 物、 唐辛子抽出物、 生大豆抽出物、 乳酸菌培養液、 ニンニク抽出物、 バクテリオシン、 ヒ ノキチオール (抽出物) 、 ピメ ンタ抽出物、 ブ ドウ果皮抽出物、 プロポリ ス抽出物、 ぺクチン分解物、 ペッパー抽 出物、 紅麹分解物、 ホオノ キ抽出物、 ホコ ッシ抽出物、 モウソゥチ ク抽出物、 モ ミガラ抽出物、 リ ゾチーム、 レンギヨ ゥ抽出物、 ロー ズマリ一抽出物、 ヮサビ抽出物等が挙げられる。 特に、 メタ リ ン酸 ナトリ ウム、 酢酸ナト リ ウム、 グリシンが好ましい。 Antibacterial inorganic acids or salts thereof, antibacterial organic acids or salts thereof, antibacterial plant extracts, antibacterial proteins, antibacterial peptides which can be used as food additives Adipic acid, L-ascorbic acid, calcium L-ascorbate, L-ascorbate stearate, sodium L-ascorbate L-ascorbic acid palmitate, anoxoma, potassium nitrite, sodium nitrite, alanine, calcium sulfite, calcium sulfite, calcium bisulfite, calcium bisulfite, Sodium bisulfite, sodium sulfite, sodium hyposulfite, benzoic acid, potassium benzoate, calcium benzoate, sodium benzoate, itaconic acid, ethanol, ethylenediamine Sodium calcium tetraacetate, sodium sodium ethylenediaminetetraacetate, erythorbic acid, quaternary ammonium chloride mixture, stannous chloride, heptyl p-oxybenzoate, orthonitrophenol, Orthonitropheno-Luna sodium, hydrogen peroxide, propyl formate, citric acid (crystal), citric acid (anhydrous , Trisodium citrate, glycine, glycerin, medium-chain fatty acid ester, glucosidase, darconodelta lactone, dalconic acid, sodium dalconate, caycinnic acid, succinic acid, sodium succinate Sodium, sodium sodium succinate, acetic acid, sodium acetate (crystal), sodium acetate (anhydrous), L-cystine hydrochloride, 1,2-dihydro-6-ethoxy-12 , 2,4-Trimethylquinone, diphenyl, dibutylamine, dibutylhydroxytoluene, fatty acids, dimethylpyrocarbonate, DL-tartaric acid, L-tartaric acid, sodium DL-tartaric acid, L-tartaric acid Sodium, sodium nitrate, potassium nitrate, sorbic acid, calcium sorbate, calcium sorbate, sodium sorbate, carbonate Salts, thiabendazole, thiamin lauryl sulfate, thiodipropionic acid, dilauryl thiodipropionate, dehydroacetic acid, sodium dehydroacetate, tocopherols, 2, 4, 5 — Hydroxybutyral phenone, nisin, natamycin, calcium diacetate, sodium diacetate, sulfur dioxide, chlorine dioxide, dimethyl dicarbonate, lactic acid, sodium lactate, isobutyl paraoxybenzoate, parabutyl benzoate Sopropyl, ethyl ethyl parabenzoate, sodium ethyl ethyl parabenzoate, butyl paraoxybenzoate, propyl paraoxybenzoate, sodium propyl pyroxybenzoate, heptyl paraoxybenzoate, Palau Methyl xybenzoate, sodium methyl paraoxybenzoate, parahydroxyphenyl, sodium pyrosulfite, sodium pyrosulfite, sodium dihydrogen pyrophosphate, tetrasodium pyrophosphate , 4-Hydroxoxymethyl-2,6-di-tert-butylphenol, glacial acetic acid, phytic acid, ptynolehydroxy-xaniso monophosphate, tert-butynolehydroquinone, fumaric acid, boric acid, sodium tetraborate Lithium, propyl gallate, octyl gallate, dodecyl gallate, ε-polylysine, sodium sodium fumarate, propionic acid, calcium propionate, calcium propionate, propionic acid Sodium, calcium hexametaphosphate, hexamethylenetetramamine, sodium polyphosphate, metatartar Acids, sodium metaphosphate, DL—lingoic acid, DL—sodium phosphate, phosphoric acid, sodium phosphate, dihydrogen phosphate , Calcium Dihydrogen Phosphate, Sodium Dihydrogen Phosphate, Fig Leaf Extract, Peony Extract, Oregano Extract, Potato Almond Extract, Citrus Seed Extract, Licorice Oil Extract, Chitosan, Chitosan hydrolyzate, clove extract, mulberry extract, kojic acid, perilla extract, cinnamon extract, ginger extract, white sardine protein, sage extract, pomegranate extract, tea extract, pepper extract Material, raw soybean extract, lactic acid bacteria culture, garlic extract, bacteriocin, hinokitiol (extract), pimentha extract, rape extract, propolis extract, pectin digest, pepper extract Thing, red yeast rice decomposition product, e Roh key extract, Hoko Tsu shea extract, Mousouchi click extract, motor custody extract, re Zochimu, Rengiyo © extract, low Zumari one extract, Wasabi extract, and the like. In particular, sodium metaphosphate, sodium acetate, and glycine are preferable.
本明細書において、 食品保存用組成物とは、 ベータ酸を第一成分 と し、 食品添加物と して使用しう る、 抗菌性を有する無機酸又はそ の塩、 抗菌性を有する有機酸又はその塩、 抗菌性を有する植物抽出 物、 抗菌性を有する蛋白質、 抗菌性を有するペプチ ドから選択され るものを 1種以上のものを第二成分と し、 抗菌力に寄与しない補助 剤をその他の成分と して含ませ、 流通頒布に適した形態をした組成 物をレヽう。 In the present specification, a composition for preserving food means an antibacterial inorganic acid or a salt thereof, and an antibacterial organic acid that can be used as a food additive with a beta acid as a first component. Or a salt thereof, a plant extract having antibacterial properties, a protein having antibacterial properties, or a peptide having antibacterial properties, one or more of which are selected as the second component, and an auxiliary agent which does not contribute to antibacterial activity. A composition in a form suitable for distribution for inclusion as another ingredient Review things.
食品保存用組成物中の食品添加物と して使用しう る、 抗菌性を有 する無機酸又はその塩、 抗菌性を有する有機酸又はその塩、 抗菌性 を有する植物抽出物、 抗菌性を有する蛋白質、 抗菌性を有するぺプ チ ドから選択されるものの含量は、 当該組成物を食品に許容しう る 範囲添加したとき、 当該食品中において、 ベータ酸と併用したとき、 抗菌力を発現しうる範囲内であれば特に限定されない。  Antibacterial inorganic acids or salts thereof, antibacterial organic acids or salts thereof, antibacterial plant extracts, antibacterial properties, which can be used as food additives in food preservation compositions The content of those selected from proteins having protein and peptides having antibacterial properties show antibacterial activity when the composition is added to the food within the acceptable range and when used together with beta acid in the food. There is no particular limitation as long as it is within a possible range.
食品保存用組成物中の第一成分 (ベータ酸) の含有量と しては、 1 〜 4 0重量。 /0が挙げられ、 第二成分の含有量と しては 1 〜 9 0重 量%が挙げられる。 The content of the first component (beta acid) in the composition for food preservation is 1 to 40% by weight. / 0, and the content of the second component is 1 to 90% by weight.
食品保存用組成物の剤型と しては、 液体製剤、 半固形製剤、 シク ロデキス ト リ ン包接製剤、 粉末製剤、 顆粒状製剤等が選択可能であ る。 食品へ添加するには、 作業の容易性から、 粉末製剤とすること が好ま しい。 そのため、 ベータ酸又はホップを超臨界抽出、 濃縮し て得られるエキスと、 食品添加物と して使用しう る無機酸又はその 塩、 有機酸又はその塩、 天然物等から選択されるものの一種以上を 界面活性剤と ともに、 水中で乳化させ、 さ らに食品に対して好適な 賦型剤を加えて粉末化することができる。 また、 ベータ酸又はホッ プを超臨界抽出して得られるエキスのみを界面活性剤と ともに水中 で乳化させ、 さ らに食品に対して好適な賦型剤を加えて粉末化した 後、 食品添加物と して使用しう る無機酸又はその塩、 有機酸又はそ の塩、 天然物等から選択されるものの一種以上を粉体混合すること もできる。  As the dosage form of the food preservation composition, a liquid preparation, a semi-solid preparation, a cyclodextrin inclusion preparation, a powder preparation, a granular preparation and the like can be selected. When added to food, it is preferable to use a powder formulation for ease of operation. Therefore, an extract obtained by supercritical extraction and concentration of beta acids or hops, and one of inorganic acids or salts thereof, organic acids or salts thereof, and natural products that can be used as food additives The above can be emulsified in water together with a surfactant, and further a suitable excipient can be added to food to make it into powder. In addition, only an extract obtained by supercritical extraction of beta acid or hops is emulsified in water together with a surfactant, and a suitable excipient is added to the food to form a powder. One or more selected from inorganic acids or salts thereof, organic acids or salts thereof, natural products, etc., which can be used as a product, can also be mixed with powder.
本発明に係る食品保存用組成物は、 適用する食品の製造工程、 例 えば練り混み、 混合工程で、 仕上がり に対して、 例えば 0 . 5 〜 1 0 重量。 /0となるよ うに添加することができる。 本発明による食品保存 用組成物を適用しう る食品と しては、 畜肉加工品、 魚肉加工品、 総 菜、 調理パン、 つゆ、 和菓子、 洋菓子等を挙げることができる。 畜肉加工品と しては、 骨付きハム、 ボンレスハム、 ロースハム、 ショ /レダーノヽム、 ベリ 一ノヽム、 ラ ック スノヽム、 プレスノヽム、 ポロ二 T JP98/03683 The composition for preserving food according to the present invention is used, for example, in an amount of 0.5 to 10% by weight with respect to the finished product in the production process of the food to be applied, for example, in the kneading and mixing process. / 0 can be added. Examples of the food to which the composition for preserving food according to the present invention can be applied include processed meat, processed fish, prepared dishes, cooked bread, soup, Japanese confectionery, Western confectionery, and the like. Processed meat products include ham with bone, boneless ham, roast ham, sho / redanome, bery one nom, rack nose, press nose, poroni T JP98 / 03683
8  8
ァソーセージ、 フランクフル ト ソーセージ、 ウィ ンナ一ソーセージ、 リオナソ一セージ、 レノ 一ソ一セージ、 ベーコン、 ショノレダ一ベ一 コ ン、 ロースベーコ ン、 ミ ドノレベーコ ン、 サイ ドベーコ ン等を挙げ ることができる。 Sausage, frankfurter sausage, vienna sausage, lionas sausage, leno sausage, bacon, shonoreda bacon, roast bacon, midnore bacon, side bacon and the like.
魚肉加工品と しては、 蒲鋅、 あげかま、 竹輪、 はんぺん、 魚肉ハ ム、 魚肉ソ一セージ等を挙げることができる。  Examples of the processed fish meat include kamama, agekama, bamboo ring, hampan, fish ham, fish sausage and the like.
総菜と しては、 マグロのぬた、 イカ味噌和え、 アジの卯の花和え、 しめサバ、 サーディ ンスティ ック、 ハタハタの卯の花漬け、 イワシ ロールモップス、 イ カの塩辛、 サケ . メ フンの塩辛、 ゥ二の塩辛、 ゥ二の鮑漬け、 ワカメ茎の醤油漬、 揚げ蒲鋅、 サバ唐揚げ、 サバ竜 田揚げ、 ェビ天ぶら、 ェビフライ、 サバ麹漬、 サバ味酣漬、 サバ南 蛮漬、 サバの三五八漬、 サケ醤油漬、 ゥナギ蒲焼、 ヒラメのグラタ ン、 サバ味噌煮、 サバカレ一煮、 -ジマス甘露煮、 カレイ大和煮風、 力キク リーム煮、 ノ リ佃煮、 イカ味噌煮、 サバ · マリ一ネ、 サンマ 燻製、 ソフ トサキイカ、 味付酢イカ、 調理パン用水煮サケ、 調理パ ン用 トマ ト煮イワシ、 調理パン用 トマ ト煮イワシ、 豚カツ、 ミー ト ボール、 ハンバーグステーキ、 酢豚、 焼豚、 鯨味噌漬、 若鶏の照り 焼き、 焼き肉用タ レ、 豚ヒ レ ' ロース ト、 鯨佃煮、 鶏レバー佃煮、 鯨肉の大和煮風、 口一ス トチキン、 卵サラダ、 マカロニサラダ、 口 ールキャベツ、 煮豆、 さ といもの含め煮、 さつまいもの甘煮、 なす 田楽、 茶碗蒸し、 餃子等を挙げることができる。  The prepared dishes include tuna nuna, squid miso, Japanese horse mackerel, saba mackerel, sardine stick, hatahata pickled rabbit sardine, sardine roll mops, salted squid, salmon. Salted seaweed, pickled abalone, pickled wakame stem soy sauce, fried fish, fried mackerel, fried mackerel, fried mackerel, shrimp tempura, fried shrimp, mackerel pickled, mackerel pickled mackerel, pickled mackerel minami, pickled mackerel, mackerel Sanpachi pickles, salmon soy sauce pickles, eel kabayaki, flatfish gratin, mackerel miso boiled, mackerel boiled, -jimasu sweet-roasted boiled fish, flatfish boiled Japanese style, power kiku ream boiled, seaweed boiled squid, squid miso boiled, mackerel mari One, smoked saury, soft squid squid, seasoned squid squid, boiled salmon for cooking bread, tomato sardines for cooking pan, tomato sardines for cooking bread, pork cutlet, meatballs, hamburger stay , Sweet and sour pork, grilled pork, pickled whale miso, grilled chicken teriyaki, sauce for grilled meat, pork fillet, roasted pork, boiled tsukudani, chicken liver tsukudani, boiled whale meat, boiled chicken, egg salad, macaroni Examples include salad, mouth cabbage, boiled beans, boiled sweet potatoes, sweet potato sweet potatoes, eggplant dashi, chawanmushi, gyoza.
調理パンと しては、 ハンバーガー、 ホッ ト ドッグ、 サン ドイ ッチ 等を挙げることができる。  Examples of the cooking pan include hamburgers, hot dogs, and sandwiches.
つゆと しては、 そばつゆ、 そうめんつけつゆ等を挙げることがで さる。  Soups include soba soup and somen soup.
和菓子と しては、 よ うかん、 ういろう、 もなカ まんじゅ う、 水 よ うかん、 大福餅、 月餅、 さく ら餅、 柏餅、 くず餅、 おはぎ、 あん ころ餅、 う ぐいす餅、 羽二重餅、 求皮、 甘納豆、 中華まん等を挙げ ることができる。  Japanese sweets include Yokan, Uiro, Monaka Manju, Mizuyokan, Daifuku mochi, Tsuki mochi, Sakura mochi, Kashiwa mochi, Kuzu mochi, Ohagi, Ankoro mochi, Uguisu mochi, Hana Examples include heavy rice cake, husk, Amanatto, Chinese bun and the like.
洋菓子と しては、 ショー トケーキ、 チーズケーキ、 モンブラン、 シュ一ク リ ーム、 エク レア、 ク レープ、 ヮ ッフノレ、 レアチーズケー キ、 ババロア、 ムース、 プリ ン等のを挙げることができる。 Western cakes include shortcake, cheesecake, Mont Blanc, Examples include cream, eclair, crape, puff nore, rare cheese cake, bavarois, mousse, pudding, and the like.
この他、 マヨネーズ、 ドレッシング等にも適用できる。  In addition, it can be applied to mayonnaise and dressing.
本発明に係る食品保存用組成物は、 通常用いられる方法によ り混 合して製造することができる。 粉末製剤とする場合、 通常の製造方 法に付して製造することができる。 例えば、 ホップを超臨界抽出し て得られるエキス、 あるいはべ一タ酸を適切な界面活性剤と ともに 水に溶解させて均質液と し、 賦型剤を加えてこれを噴霧乾燥機を用 いて粉末化し、 これにその他の抗菌素材、 賦型剤等を適宜混合して 製造することができる。 発明を実施するための最良の形態 以下に、 試験例、 実施例、 処方例を挙げて本発明をさ らに具体的 に説明するが、 本発明はこれらに限定されない。  The food preservation composition according to the present invention can be produced by mixing by a commonly used method. In the case of a powder formulation, it can be manufactured by the usual manufacturing method. For example, an extract obtained by supercritical extraction of hops or betaic acid is dissolved in water together with a suitable surfactant to make a homogenous solution, and a shaping agent is added, and the mixture is spray-dried. It can be manufactured by pulverizing it and mixing it with other antibacterial materials, excipients and the like as appropriate. BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described more specifically with reference to Test Examples, Examples, and Formulation Examples, but the present invention is not limited thereto.
試験例 1 ベータ酸とメ タ リ ン酸ナ ト リ ウムの併用による抗菌力 試験  Test Example 1 Antibacterial activity test using a combination of beta acid and sodium metaphosphate
ホップエキス (カルターフー ドサイエンス社製超臨界二酸化炭素 抽出物 ; (ベータ酸 7 0重量%含有) 商品名 「ベータ一ホ ップ」 ) をへキサンにて 4 で 5回再結晶を操り返し、 白色針状結晶と して ベータ酸を精製した。 この結晶の融点は 9 2 °Cであった。 得られ たベータ酸及びメタ リ ン酸ナ ト リ ゥムを所定量、 普通ブイ ヨ ン培地 Hop extract (supercritical carbon dioxide extract manufactured by Carter Food Science Co., Ltd .; (containing 70% by weight of beta acid), trade name "Beta 1 Hop") was recrystallized with hexane 4 times 5 times to give white color. Beta acid was purified as needle crystals. The melting point of the crystals was 92 ° C. A predetermined amount of the obtained beta acid and sodium metaphosphate is added to a normal bouillon medium.
(栄研化学株式会社製) に無菌的に添加して試験培地を 1 0 m l を L字菅に調製した。 尚、 ベータ酸については、 同重量の界面活性剤(Manufactured by Eiken Chemical Co., Ltd.) under sterile conditions to prepare 10 ml of a test medium in an L-shaped tube. For beta acid, the same weight of surfactant
(ポリ オキシエチレンソルビタ ンモノォレエー ト) に溶解させて添 カロした。 これらの培地の p Hはいずれも 6 . 6 〜 7 . 2の範囲であつ た。 (Polyoxyethylene sorbitan monooleate) and added to the mixture. The pH of any of these media ranged from 6.6 to 7.2.
この試験培地に、 あらかじめ普通ブイ ヨン培地で 3 0 °C、 2 4時 間、 毎分 9 0回の往振と う培養した被験菌前培養液 0 . 0 2 m 1 を接 種した。 グラム陰性被験菌と しては、 Citrobacter freundii IF012681 (以 下 「C. freundiij と略す。 ) 、 Pseudomonas f luorescens (以下 ' P. fluorescensj と略す 0 ) 、 Pseudomonas aeruginosa IF03080 ( 「Ρ· aeruginosaj と略す。 ) 、 Escherichia coli IF03301 (以下 「Ε· coli」 と略す。 ) 、 Salmonella typhimurium (以下 「 S. typhimuriu . m」 と略す。 ) 、 Klebsiella pneumoniae (以下 「K. pneumoniaej と 略す。 ) を用いた。 以後の試験例においても被験菌はこれら 6菌種 を用いた。 This test medium was preliminarily inoculated with a pre-cultured solution of the test bacterium (0.02 ml), which had been cultured in a normal broth medium for 24 hours at 30 ° C for 24 hours at 90 times per minute. Is a Gram-negative subjects bacteria, Citrobacter freundii IF012681 (abbreviated as hereinafter "C. freundiij.), (0 to hereinafter referred 'P. fluorescensj) Pseudomonas f luorescens, Pseudomonas aeruginosa IF03080 ( abbreviated as" Ρ · aeruginosaj.) , Escherichia coli IF03301 (hereinafter abbreviated as "Ε coli"), Salmonella typhimurium (hereinafter abbreviated as "S. typhimuriu.m"), and Klebsiella pneumoniae (hereinafter abbreviated as "K. pneumoniaej"). In the test examples, these six strains were used as test bacteria.
接種後、 被験菌を 3 0 °Cで毎分 9 0回の往復振と う培養し、 培養 開始時 ( 0時間) 、 2 4時間後、 及び 4 8時間後の培養液の 6 6 0 n mにおける吸光度を測定し、 被験菌の増殖の度合いを測定した。 ベータ酸、 及びメ タ リ ン酸ナ ト リ ウムの添加濃度、 及び試験結果 を表 1示す。 After inoculation, the test bacteria are cultured at 30 ° C with 90 reciprocal shakings per minute. At the start of the culture (0 hour), 24 hours, and 48 hours after the culture, the culture at 660 nm Was measured, and the degree of proliferation of the test bacteria was measured. Table 1 shows the additive concentrations of beta acid and sodium metaphosphate, and the test results.
—タ酸、 及びメタ リ ン酸ナ ト リ ウムの抗菌力試験結果 —Results of antibacterial test of sodium tauic acid and sodium metaphosphate
八 タ酸農度 メタリン酸ナトリウム農度 660ntnにおける ®光度 Octaic acid agriculture sodium metaphosphate agronomy ® luminous intensity at 660 ntn
被 its (重置 W) (重置1 ½) OMWtt 24B |U1tt 4β時 Rfl後 Under its (heavy location W) (heavy location 1 ½) OMWtt 24B | U1tt during Rfl after
0.000 0.0 I .Oi l l .aO i  0.000 0.0 I .Oi l l .aO i
A 0.250 0.0 η \J. n\ Oc 1.004  A 0.250 0.0 η \ J. N \ Oc 1.004
0.000 4.0 0.024 0.027 1.555  0.000 4.0 0.024 0.027 1.555
0.040 4.0 0.025 0.024 0.211  0.040 4.0 0.025 0.024 0.211
0.000 0.0 η 1 AS 1 QfiS  0.000 0.0 η 1 AS 1 QfiS
D u.u l  D u.u l
1 Λ ,Ώ 11 . A0Q9R3  1 Λ, Ώ 11. A0Q9R3
八 u.uuu 0.024 0.031 1.642  Eight u.uuu 0.024 0.031 1.642
t  t
V 0.024 0.025 0.025  V 0.024 0.025 0.025
0.000 0.0 0.000 0.0
0.000 4.0 0.025 0.167 1.831  0.000 4.0 0.025 0.167 1.831
0.040 4.0 0.024 0.121 0.752  0.040 4.0 0.024 0.121 0.752
0.000 0.0 0.024 1.053 1.641  0.000 0.0 0.024 1.053 1.641
D 0.050 0.0 0.025 1.104 1.459  D 0.050 0.0 0.025 1.104 1.459
0.000 0.5 0.024 0.024 1.235  0.000 0.5 0.024 0.024 1.235
0.020 0.5 0.025 0.024 0.024  0.020 0.5 0.025 0.024 0.024
0.000 0.0 0.025 1.275 1.851  0.000 0.0 0.025 1.275 1.851
E 0.500 0.0 0.025 1.125 1.452  E 0.500 0.0 0.025 1.125 1.452
0.000 3.0 0.024 0.025 0.809  0.000 3.0 0.024 0.025 0.809
0.005 3.0 0.025 0.025 0.024  0.005 3.0 0.025 0.025 0.024
0.000 0.0 0.025 1.079 1.755  0.000 0.0 0.025 1.079 1.755
F 0.025 0.0 0.025 1.012 1.672  F 0.025 0.0 0.025 1.012 1.672
0.000 1.0 0.026 0.024 1.535  0.000 1.0 0.026 0.024 1.535
0.020 1.0 0.025 0.024 0.542  0.020 1.0 0.025 0.024 0.542
A; Cltrobacter freundii Β; Escherichia coli  A; Cltrobacter freundii Β; Escherichia coli
C; Klebsiella pneumoniae D; Pseudomonas aerugina  C; Klebsiella pneumoniae D; Pseudomonas aerugina
E; Pseudomonas fluorescens Salmonella typhimurtum  E; Pseudomonas fluorescens Salmonella typhimurtum
被験菌が C. freund i iの場合、 ベータ酸単独では 0 . 2 5重量%添加 で 2 4時間後に被験菌の増殖がみられた。 メタ リ ン酸ナ ト リ ウム単 独では 4重量%添加で 2 4時間後には被験菌はほとんど増殖しなか つたが、 4 8時間後には充分増殖した。 しかるに、 ベータ酸濃度 0 . 0 4重量。 /0にメタ リ ン酸ナ ト リ ゥム濃度 4重量。 /0とを併用すると、 4 8時間後にわずかに被験菌の増殖がみられたが両者の併用による 増殖抑制効果が認められた。 When the test bacterium was C. freund ii, the growth of the test bacterium was observed 24 hours after addition of 0.25% by weight of beta acid alone. With sodium metaphosphate alone, the test bacteria hardly grew after 24 hours at 4% by weight addition, but grew sufficiently after 48 hours. However, the beta acid concentration is 0.04 weight. At / 0 , 4 weight percent sodium metal phosphate. When combined with / 0 , the growth of the test bacterium was slightly observed 48 hours later, but the growth suppression effect of the combination of both was observed.
被験菌が E . c o l iの場合、 ベータ酸単独では 1重量%添加で 2 4時 間後に被験菌の増殖がみられた。 メタ リ ン酸ナ ト リ ゥム単独では 0. 5重量%添加で 2 4時間後にごく わずかに増殖し、 4 8時間後には 充分増殖した。 しかるに、 ベータ酸濃度 0. 0 5重量%にメタ リ ン酸 ナト リ ゥム濃度 0. 5重量%とを併用すると、 4 8時間後も被験菌の 増殖は認められなかった。 When the test bacterium is E. coli, beta acid alone is added at 1% by weight for 24 hours. Soon after, the growth of the test bacteria was observed. The sodium metaphosphate alone grew very slightly after 24 hours with 0.5% by weight addition, and grew sufficiently after 48 hours. However, when the beta acid concentration was 0.05% by weight and the sodium metal phosphate concentration was 0.5% by weight, no proliferation of the test bacteria was observed even after 48 hours.
被験菌が K. pneumoniaeの場合、 ベータ酸単独では 0. 5重量。/。添加 で 2 4時間後に被験菌は充分増殖した。 メタ リ ン酸ナ ト リ ウム単独 では 4重量%添加で 2 4時間後に被験菌はわずかに増殖し、 4 8時 間後には充分増殖した。 しかるに、 ベータ酸濃度 0. 5重量%にメタ リ ン酸ナト リ ゥム濃度 0. 0 4重量。 /0とを併用すると、 2 4時間後で 被験菌はわずかに増殖し、 4 8時間後には増殖していたが、 ベータ 酸単独で 0. 5重量%添加の場合や、 メ タ リ ン酸ナ ト リ ウム単独で 4 重量。/。添加の場合より も増殖が抑制されていた。 When the test bacterium is K. pneumoniae, the beta acid alone weighs 0.5 weight. /. After 24 hours from the addition, the test bacteria grew sufficiently. With sodium metaphosphate alone, the test organism grew slightly after 24 hours at 4% by weight addition, and sufficiently after 48 hours. However, the beta acid concentration was 0.5% by weight and the sodium metaphosphate concentration was 0.04% by weight. When combined with / 0 , the test organism grew slightly after 24 hours, and grew 48 hours later. However, when 0.5% by weight of beta acid alone was added, 4 weight by sodium alone. /. Proliferation was suppressed more than in the case of addition.
被験菌が P. aeruginosaの場合、 ベ一タ酸単独では 0. 0 5重量%添 加で 2 4時間後に被験菌は増殖した。 メタ リ ン酸ナ ト リ ゥム単独で は 0. 5重量%添加で 2 4時間後は被験菌の増殖がみらなかったが、 4 8時間後には充分増殖した。 しかるに、ベータ酸濃度 0. 0 2重量% にメタ リ ン酸ナト リ ゥム濃度 0. 5重量%とを併用すると、 4 8時間 後も被験菌の増殖が認められなかった。  When the test bacterium was P. aeruginosa, the test bacterium proliferated 24 hours after addition of 0.05% by weight of betaic acid alone. When sodium metaphosphate alone was added at 0.5% by weight, the test bacteria did not grow after 24 hours, but grew sufficiently after 48 hours. However, when a beta acid concentration of 0.02% by weight was used in combination with a sodium metaphosphate concentration of 0.5% by weight, no proliferation of the test bacteria was observed even after 48 hours.
被験菌が P. fluorescensの場合、 ベータ酸単独では 0 . 5重量。 /0添 加で 2 4時間後に被験菌は充分増殖した。 メタ リ ン酸ナ ト リ ウム単 独では 3重量%添加で 2 4時間後は被験菌はほとんど増殖しなかつ たが、 4 8時間後には充分増殖した。 しかるに、 ベータ酸濃度 0. 0When the test organism is P. fluorescens, 0.5 weight of beta acid alone is used. After 24 hours in the / 0 addition, the test bacteria grew sufficiently. With sodium metaphosphate alone, the test bacterium hardly grew 24 hours after addition of 3% by weight, but grew sufficiently after 48 hours. However, beta acid concentration 0.0
5重量。 /0にメタ リ ン酸ナ ト リ ゥム濃度 3重量%とを併用する と、 45 weight. / 0 in combination with sodium metal phosphate concentration of 3% by weight,
8時間後も被験菌の増殖は認められなかった。 After 8 hours, no growth of the test bacteria was observed.
被験菌が S. typhimuriumの場合、 ベ一タ酸単独では 0. 0 2 5重量。 /0 添加で 2 4時間後に被験菌は充分増殖した。 メ タ リ ン酸ナト リ ウム 単独では 1 重量。 /。添加で 2 4時間後は増殖しなかったが、 4 8時間 後には充分増殖した。 しかるに、 ベータ酸濃度 0. 0 2重量%にメタ リ ン酸ナ ト リ ゥム濃度 1重量%とを併用すると、 4 8時間後に被験 P 683 When the test bacterium is S. typhimurium, the weight of betaic acid alone is 0.025. After 24 hours from the addition of / 0 , the test bacteria grew sufficiently. One weight of sodium metaphosphate alone. /. The cells did not grow 24 hours after addition, but grew sufficiently 48 hours later. However, when beta acid concentration of 0.02% by weight and sodium metaphosphate concentration of 1% by weight were used in combination, the test was performed 48 hours later. P 683
13  13
菌は増殖した。 The fungus grew.
このよう に、 ベータ酸、 メタ リ ン酸ナ ト リ ウム各々単独では抗菌 力が発現しない濃度よ り も低濃度の組み合わせで、 いずれの被験菌 に対しても増殖を抑制した。 また、 ベータ酸については、 メ タ リ ン 酸ナ ト リ ウムと併用することによ り、 ベータ酸単独で被験菌に対し て抗菌力を発現する濃度よ り も低濃度で、 ベータ酸単独で発現する 抗菌力より も強い抗菌力が認められた。  Thus, the combination of beta acid and sodium metaphosphate alone at a concentration lower than the concentration at which the antibacterial activity is not exhibited alone inhibited the growth of any of the test bacteria. In addition, by using beta-acid in combination with sodium metaphosphate, the beta-acid alone can be used at a concentration lower than that at which the beta-acid alone exerts antibacterial activity against the test bacteria. Antimicrobial activity was stronger than that exhibited.
ベータ酸とメ タ リ ン酸ナ ト リ ゥムの併用による抗菌力の増強は相 乗的であり、 その効果は、 と りわけ E. coli、 P. aeruginosa, S. typhi muriumに対して著し力 つた。 試験例 2 ベータ酸と酢酸ナ ト リ ゥムの併用による抗菌力試験 試験例 1 に用いたベ一タ酸、 及び酢酸ナ ト リ ゥムを所定量添加し た普通ブイ ョン培地 (栄研化学株式会社製) 1 0 m l を試験例 1 と 同様の方法で L字管に調製し、 試験例 1 と同様の方法及び条件で被 験菌を接種し、 培養した。 これらの培地の p Hはいずれも 6. 6〜 7. 2の範囲であった。 培養開始時 (培養 0時間) 、 2 4時間後、 及び 4 8時間後に培養液の 6 6 0 n mにおける吸光度を測定した。  The combination of beta acid and sodium metaphosphate enhances antimicrobial activity synergistically, and its effect is particularly pronounced against E. coli, P. aeruginosa, and S. typhi murium. I got it. Test Example 2 Antibacterial activity test using a combination of beta acid and sodium acetate A normal broth medium (Eiken) supplemented with the prescribed amounts of betaic acid and sodium acetate used in Test Example 1 10 ml was prepared in an L-shaped tube in the same manner as in Test Example 1, and the test bacteria were inoculated and cultured in the same manner and under the same conditions as in Test Example 1. The pH of each of these media ranged from 6.6 to 7.2. At the start of culture (culture 0 hour), 24 hours, and 48 hours later, the absorbance of the culture at 660 nm was measured.
ベータ酸、 及び酢酸ナ ト リ ウムの添加濃度、 及ぴ試験結果を表 2 に示す。 Table 2 shows the addition concentrations of beta acid and sodium acetate, and the test results.
表 2 . ベータ酸、 及び酢酸ナトリゥムの抗菌力試 果 Table 2. Antibacterial activity test of beta acid and sodium acetate
へ'ータ酸》度 Ιί»ナトリウム《度 660nmにおける «光度 Heteric acid >> degree Ιί »sodium << degree« luminosity at 660nm
被 (重量%) (重釁%) 24時 M後 4β時 M後  Coated (% by weight) (Heavy-strength%) After 24:00 M After 4βM
0.000 0.0 0.025 1.621 1.922  0.000 0.0 0.025 1.621 1.922
A 0.250 0.0 0.025 0.954 1.854  A 0.250 0.0 0.025 0.954 1.854
0.000 3.0 0.025 0.024 1.224  0.000 3.0 0.025 0.024 1.224
0.050 3.0 0.024 0.024 0.317  0.050 3.0 0.024 0.024 0.317
0.000 0.0 0.025 1.471 1.744  0.000 0.0 0.025 1.471 1.744
B 1.000 0.0 0.025 1.125 1.695  B 1.000 0.0 0.025 1.125 1.695
0.000 3.0 0.025 0.221 1.394  0.000 3.0 0.025 0.221 1.394
0.010 3.0  0.010 3.0
0.000 0.0 0.025 1.696 2.005  0.000 0.0 0.025 1.696 2.005
C 0.050 0.0 0.025 1.102 1.452  C 0.050 0.0 0.025 1.102 1.452
0.000 3.0 0.025 0.325 1.753  0.000 3.0 0.025 0.325 1.753
0.020 3.0 0.025 0.025 0.542  0.020 3.0 0.025 0.025 0.542
0.000 0.0 0.025 0.748 1.465  0.000 0.0 0.025 0.748 1.465
D 0.500 0.0 0.025 1.104 1.459  D 0.500 0.0 0.025 1.104 1.459
0.000 0.75 0.025 0.025 0.452  0.000 0.75 0.025 0.025 0.452
0.010 0.75 0.024 0.025 0.025  0.010 0.75 0.024 0.025 0.025
0.000 0.0 0.025 1.431 1.813  0.000 0.0 0.025 1.431 1.813
E 0.050 0.0 0.025 1.125 1.452  E 0.050 0.0 0.025 1.125 1.452
0.000 1.0 0.025 0.024 0.342  0.000 1.0 0.025 0.024 0.342
0.050 1.0 0.025 0.024 0.025  0.050 1.0 0.025 0.024 0.025
0.000 0.0 0.025 1.207 1.678  0.000 0.0 0.025 1.207 1.678
F 0.025 0.0 0.025 1.012 1.672  F 0.025 0.0 0.025 1.012 1.672
0.000 2.0 0.025 0.024 1.269  0.000 2.0 0.025 0.024 1.269
0.010 2.0 0.025 0.025 0.095  0.010 2.0 0.025 0.025 0.095
A; Citrobacter freundii &; Escherichia coli  A; Citrobacter freundii &; Escherichia coli
C; Klebsiella pneumoniae D; Pseudomonas aeruginos  C; Klebsiella pneumoniae D; Pseudomonas aeruginos
E; Pseudomonas fluorescens F; Salmonella typhi murium  E; Pseudomonas fluorescens F; Salmonella typhi murium
被験菌が C. freund i iの場合、 ベ一タ酸単独では 0 . 2 5重量%添加 で 2 4時間後に被験菌の増殖がみられた。 酢酸ナ ト リ ゥム単独では 3重量%添加で 2 4時間後には被験菌の増殖がみられなかったが、 4 8時間後には充分増殖した。 しかるに、ベータ酸濃度 0 . 0 5重量。 /0 に酢酸ナ ト リ ゥム濃度 3重量%とを併用すると、 4 8時間後で被験 菌はわずかに増殖した。 When the test bacterium was C. freund ii, the growth of the test bacterium was observed 24 hours after addition of 0.25% by weight of betamic acid alone. When sodium acetate alone was added at 3% by weight, the test bacterium did not grow after 24 hours, but grew sufficiently after 48 hours. However, the beta acid concentration is 0.05 weight. / 0 to the combined use of acetic acid Na Application Benefits © beam concentration 3 wt%, the test fungus was slightly grown after 48 hours.
被験菌が E . c o l iの場合、 ベータ酸単独では 1 重量。/。添加で 2 4時 間後に被験菌は充分増殖した。 酢酸ナ ト リ ウム単独では 3重量%添 加で 2 4時間後に被験菌はわずかに増殖し、 4 8時間後には充分増 殖した。 しかるに、 ベータ酸濃度 0. 0 1重量%に酢酸ナ ト リ ウム濃 度 3重量。 /0とを併用すると、 4 8時間後に被験菌わずかに増殖した。 被験菌が K. pneumoniaeの場合、 ベ一タ酸単独では 0. 5重量%添加 で 2 4時間後に被験菌は充分増殖した。 酢酸ナ ト リ ゥム単独では 3 重量%添加で 2 4時間後に被験菌はわずかに増殖し、 4 8時間後に は充分増殖した。 しかるに、 ベータ酸濃度 0. 0 2重量%に酢酸ナ ト リ ゥム濃度 3重量。 /0とを併用する と、 4 8時間後に被験菌は増殖し たが、 ベータ酸単独で 0. 5重量。/。添加の場合や、 酢酸ナ ト リ ゥム単 独で 3重量%添加添加の場合よ り も増殖を抑制していた。 If the test bacterium is E. coli, the beta acid alone weighs 1 weight. /. After 24 hours from the addition, the test bacteria grew sufficiently. 3% by weight of sodium acetate alone After 24 hours, the test organism grew slightly, and after 48 hours, it grew sufficiently. However, a beta acid concentration of 0.01% by weight and a sodium acetate concentration of 3% by weight. When combined with / 0 , the test bacteria grew slightly after 48 hours. When the test bacterium was K. pneumoniae, the test bacterium grew sufficiently 24 hours after addition of 0.5 wt% of betaic acid alone. With sodium acetate alone, the test bacterium grew slightly after 24 hours when 3% by weight was added, and grew sufficiently after 48 hours. However, a beta acid concentration of 0.02% by weight and a sodium acetate concentration of 3% by weight. When combined with / 0 , the test organism grew after 48 hours, but 0.5 weight of beta acid alone. /. The growth was suppressed more than in the case of addition or when sodium acetate alone was added at 3% by weight.
被験菌が P. aeruginosaの場合、 ベータ酸単独では 0. 0 5重量。 /0添 加で 2 4時間後に被験菌が増殖した。 酢酸ナト リ ゥム単独では 0. 7 5重量。/。添加で 2 4時間は増殖がみらなかつたが、 4 8時間後にわ ずかに増殖した。 しかるに、 ベータ酸濃度 0. 0 1重量。 /。に酢酸ナ ト リ ウム濃度 0. 7 5重量。 /0とを併用すると、 4 8時間後も被験菌の増 殖が認められなかった。 When the test bacterium is P. aeruginosa, the weight of beta acid alone is 0.05 weight. The test bacteria grew 24 hours after the / 0 addition. 0.775 weight of sodium acetate alone. /. The addition did not show any growth for 24 hours, but grew slightly after 48 hours. However, the beta acid concentration is 0.01 weight. /. The sodium acetate concentration was 0.75% by weight. When combined with / 0 , no growth of the test bacteria was observed 48 hours later.
被験菌が P. fluorescensの場合、 ベータ酸単独では 0 . 5重量。 /0添 加で 2 4時間後に被験菌は充分増殖した。 酢酸ナ ト リ ゥム単独では 1重量。/。添加で 2 4時間後は増殖がみられず、 4 8時間後に被験菌 はわずかに増殖した。 しかるに、 ベータ酸濃度 0. 0 1重量%に酢酸 ナト リ ゥム濃度 0. 7 5重量%とを併用すると、 4 8時間後も被験菌 の増殖は認められなかった。 When the test organism is P. fluorescens, 0.5 weight of beta acid alone is used. After 24 hours in the / 0 addition, the test bacteria grew sufficiently. One weight of sodium acetate alone. /. After 24 hours from the addition, no growth was observed, and after 48 hours, the test microorganism grew slightly. However, when a beta acid concentration of 0.1% by weight and a sodium acetate concentration of 0.75% by weight were used in combination, no growth of the test bacteria was observed even after 48 hours.
被験菌が S. typhimuriumの場合、 ベータ酸単独では 0. 0 2 5重量。 /0 添加で 2 4時間後に被験菌は充分増殖した。 酢酸ナ ト リ ゥム単独で は 2重量%添加で 2 4時間後は増殖がみらなかったが、 4 8時間後 には被験菌は充分増殖した。 しかるに、 ベータ酸濃度 0 · 0 1重量% に酢酸ナト リ ゥム濃度 2重量。 /0とを併用すると、 4 8時間後に被験 菌はごくわずかに増殖した。 When the test organism is S. typhimurium, the weight of beta acid alone is 0.025. After 24 hours from the addition of / 0 , the test bacteria grew sufficiently. When sodium acetate alone was added at 2% by weight, no growth was observed after 24 hours, but after 48 hours, the test bacteria grew sufficiently. However, beta acid concentration was 0.1% by weight and sodium acetate concentration was 2% by weight. When combined with / 0 , the test organism grew very slightly after 48 hours.
このよう に、 ベータ酸、 酢酸ナ ト リ ウム各単独では抗菌力が発現 しない濃度より も低濃度の組み合わせで、 いずれの被験菌に対して も増殖を抑制した。 また、 ベータ酸については、 酢酸ナ ト リ ウムと 併用するこ とにより、 被験菌に対して抗菌力を発現する濃度よ り も 低濃度で、 ベータ酸単独で発現する抗菌力より も強い抗菌力が認め られた。 Thus, the combination of beta-acid and sodium-acetate at a concentration lower than that at which no antibacterial activity is exhibited by each of Also suppressed proliferation. In addition, the beta-acid, when used in combination with sodium acetate, has a lower antibacterial activity than that of the beta-acid alone at a lower concentration than that of the test bacterium. Was recognized.
ベータ酸と酢酸ナ ト リ ゥムの併用による抗菌力の増強は相乗的で あり、 その効果は、 と りわけ P. aeru gi no s a S. typh i mur iumに対して 著しかった。 試験例 3 ベータ酸とグリシンの併用による抗菌力試験  The combination of beta-acid and sodium acetate enhanced the antimicrobial activity synergistically, and the effect was particularly pronounced against P. aeru gi no sa S. typhimurium. Test Example 3 Antibacterial activity test using a combination of beta acid and glycine
試験例 1 に用いたベータ酸、 及びグリ シンを所定量添加した普通 ブイ ョ ン培地 (栄研化学株式会社製) 1 0 m l を試験例 1 と同様の 方法で L字管に調製し、 試験例 1 と同様の方法お世 Gび条件でで被 験菌を接種し、 培養した。 これらの培地の p Hはいずれも 6 · 6〜 7 . 2の範囲であった。 培養開始時 (培養 0時間) 、 2 4時間後及ぴ 4 8時間後に培養液の 6 6 0 n mにおける吸光度を測定した。  Prepare 10 ml of normal bronze medium (manufactured by Eiken Chemical Co., Ltd.) to which predetermined amounts of the beta acid and glycine used in Test Example 1 were added in the same manner as in Test Example 1. The test bacteria were inoculated under the same conditions as in Example 1 and cultured. The pH of each of these media was in the range of 6.6 to 7.2. At the start of the culture (culture 0 hour), after 24 hours and 48 hours, the absorbance of the culture at 660 nm was measured.
ベ一タ酸、 及びグリ シンの添加濃度、 及び試験結果を表 3に示す。 Table 3 shows the addition concentrations of betic acid and glycine, and the test results.
表 3 タ酸、 及びグリ シンの抗菌力試験結果 Table 3 Antibacterial test results of thaic acid and glycine
Bt¾度 ゲリシン SSE 660rotiにおける ¾光度 Bt ¾ ゲ に お け る に お け る リ リ リ
(蕭量皿 w7 ) f 24時 M後 4β時 ffl後 (Xiao weighing dish w 7 ) f 24 h after M 4β h after ffl
o.ooo o.o 0.024 1.533 1.821 o.ooo o.o 0.024 1.533 1.821
A 0.250 0.0 0.025 0.954 1.854 A 0.250 0.0 0.025 0.954 1.854
0.000 2.0 0.025 0.025 1.402 0.000 2.0 0.025 0.025 1.402
0.010 2.0 0.025 0.025 0.0320.010 2.0 0.025 0.025 0.032
0.000 0.0 0.025 1.256 1.7870.000 0.0 0.025 1.256 1.787
B 1.000 0.0 0.025 1.125 1.695 B 1.000 0.0 0.025 1.125 1.695
0.000 1.0 0.025 0.566 0.749 0.000 1.0 0.025 0.566 0.749
0.005 1.0 0.025 0.266 0.368 o.ooo n o 0.025 1.462 2.1 20.005 1.0 0.025 0.266 0.368 o.ooo no o 0.025 1.462 2.1 2
C 0.500 0.0 0.025 1.102 1.452 C 0.500 0.0 0.025 1.102 1.452
0.000 1.0 0.025 0.152 0.898 0.000 1.0 0.025 0.152 0.898
0.010 1.0 0.025 0.035 0.2350.010 1.0 0.025 0.035 0.235
U.UUU n u. nu 0.025 0.791 1.623U.UUU n u.nu 0.025 0.791 1.623
D 0.050 0.0 0.025 1.104 1.459 D 0.050 0.0 0.025 1.104 1.459
0.000 3.0 0.025 0.368 0.611 0.000 3.0 0.025 0.368 0.611
0.005 3.0 0.025 0.025 0.0260.005 3.0 0.025 0.025 0.026
0.000 0.0 0.025 1.134 1.6230.000 0.0 0.025 1.134 1.623
E 0.050 0.0 0.025 1.125 1.452 E 0.050 0.0 0.025 1.125 1.452
0.000 2.0 0.025 0.848 1.352 0.000 2.0 0.025 0.848 1.352
0.005 2.0 0.024 0.025 0.0350.005 2.0 0.024 0.025 0.035
0.000 0.0 0.025 1.091 1.6230.000 0.0 0.025 1.091 1.623
F 0.025 0.0 0.025 1.012 1.672 F 0.025 0.0 0.025 1.012 1.672
0.000 1.0 0.025 0.154 0.355 0.000 1.0 0.025 0.154 0.355
0.010 1.0 0.024 0.025 0.0350.010 1.0 0.024 0.025 0.035
A; Citrobacter freundii 6; Escherichia co(i A; Citrobacter freundii 6; Escherichia co (i
C; Klebsiel pneumoniae D; Pseudomonas aerueinos  C; Klebsiel pneumoniae D; Pseudomonas aerueinos
E; Pseudomonas fluorescens F; Sftlmonetta typhimurium  E; Pseudomonas fluorescens F; Sftlmonetta typhimurium
被験菌が freun d i iの場合、 ベータ酸単独では 0 . 2 5重量。/。添加 で 2 4時間後に被験菌の増殖がみられた。 グリシン単独では 2重量% 添加で 2 4時間後は増殖がみられなかったが、 4 8時間後に被験菌 は充分増殖した。 しかるに、 ベータ酸濃度 0 . 0 1重量。 /0にグリ シン 濃度 2重量%とを併用する と、 4 8時間後で被験菌はごく わずかに 増殖した。 If the test bacterium is freun dii, beta acid alone weighs 0.25 weight. /. After 24 hours from the addition, the growth of the test bacteria was observed. Glycine alone did not grow after 24 hours with the addition of 2% by weight, but the test strain grew sufficiently after 48 hours. However, the beta acid concentration is 0.01 weight. When the glycine concentration of 2% by weight was combined with / 0 , the test organism grew very slightly after 48 hours.
被験菌が E . c o l iの場合、 ベータ酸単独では 1重量。/。添加で 2 4時 間後に被験菌は充分増殖した。 グリ シン単独では 1重量%添加で 2 4時間後に被験菌の増殖がみられた。 しかるに、 ベータ酸濃度 0. 0 0 5重量。 /0にグリ シン濃度 1重量。 /0とを併用すると、 2 4時間後で ごく わずかに被験菌の増殖がみられ、 2 4時間後から 4 8時間後に かけても被験菌はあまり増殖しなかった。 When the test bacterium is E. coli, 1 weight of beta acid alone. /. After 24 hours from the addition, the test bacteria grew sufficiently. For glycine alone, 2% Four hours later, the growth of the test bacteria was observed. However, the beta acid concentration is 0.05% by weight. Glycine concentration 1 weight at / 0 . When combined with / 0 , the test bacteria grew very slightly after 24 hours, and the test bacteria did not grow much after 24 hours to 48 hours.
被験菌が K. pneumoniaeの場合、 ベータ酸単独では 0. 5重量。/。添加 で 2 4時間後に被験菌は充分増殖した。 グリシン単独では 1 重量。 /0 添加で 2 4時間後から、 4 8時間後かけて被験菌が増殖した。 しか るに、 ベータ酸濃度 0. 0 1重量%にグリシン濃度 1重量%とを併用 する と、 2 4時間後に被験菌はごく わずかに増殖し、 4 8時間後に 被験菌はわずかに増殖した。 When the test bacterium is K. pneumoniae, the beta acid alone weighs 0.5 weight. /. After 24 hours from the addition, the test bacteria grew sufficiently. Glycine alone weighs 1 weight. The test bacteria grew from 24 hours to 48 hours after the / 0 addition. However, when the beta acid concentration was 0.01% by weight and the glycine concentration was 1% by weight, the test bacterium grew very slightly after 24 hours and slightly after 48 hours.
被験菌が P. aeruginosaの場合、 ベータ酸単独では 0. 0 5重量。 /0添 加で 2 4時間後に被験菌は充分増殖した。 グリ シン単独では 3重量% 添加で 2 4時間に被験菌は増殖した。 しかるに、 ベータ酸濃度 0. 0 0 5重量。 /0にグリ シン濃度 3重量%とを併用すると、 4 8時間後も 被験菌の増殖が認められなかった。 When the test bacterium is P. aeruginosa, the weight of beta acid alone is 0.05 weight. After 24 hours in the / 0 addition, the test bacteria grew sufficiently. With only glycine added at 3% by weight, the test bacteria grew 24 hours. However, the beta acid concentration is 0.05% by weight. When the glycine concentration of 3% by weight was used in combination with / 0 , no growth of the test bacteria was observed even after 48 hours.
被験菌が P. f luorescensの場合、 ベ一タ酸単独では 0. 5重量。 /0添 加で 2 4時間後に被験菌は増殖した。 グリ シン単独では 2重量%添 加で 2 4時間後に被験菌は増殖した。 しかるに、 ベ一タ酸濃度 0. 0 0 5重量。 /0にグリ シン濃度 2重量。 /0とを併用する と、 4 8時間後に 被験菌はごくわずかに増殖した。 When the test bacterium is P. fluorescens, 0.5 weight of betaic acid alone is used. The test bacteria grew 24 hours after the / 0 addition. The test bacteria grew 24 hours after addition of glycine alone at 2% by weight. However, the concentration of betaic acid is 0.05% by weight. Glycine concentration 2/0 at 0 %. When combined with / 0 , the test organism grew very slightly after 48 hours.
被験菌が S. typhimuriumの場合、 ベータ酸単独では 0. 0 2 5重量% 添加で 2 4時間後に被験菌は充分増殖した。 グリ シン単独では 1重 量%添加で 2 4時間後は被験菌はわずかに増殖した。 しかるに、 ベ —タ酸濃度 0. 0 1 重量。 /0にグリシン濃度 1重量。 /0とを併用すると、 4 8時間後に被験菌はごくわずかに増殖した。 When the test bacterium was S. typhimurium, the test bacterium grew sufficiently 24 hours after addition of 0.025% by weight of beta acid alone. With 24 hours after addition of 1% by weight of glycine alone, the test strain grew slightly. However, the beta acid concentration is 0.01 weight. / Glycine concentration of 1 weight to 0. When combined with / 0 , the test organism grew very slightly after 48 hours.
このよ う に、 ベータ酸、 グリ シン各単独では抗菌力が発現しない 濃度よ り も低濃度の組み合わせで、 いずれの被験菌に対しても増殖 を抑制した。 また、 ベータ酸については、 グリ シンと併用すること によ り、 被験菌に対して抗菌力を発現する濃度よ り も低濃度で、 ベ ータ酸単独で発現する抗菌力より も強い抗菌力が認められた。 ベータ酸とグリ シンの併用による抗菌力の増強は相乗的であり、 その効果は、 と りわけ P. aerugi nosaに対して著しかった。 In this way, the combination of beta-acid and glycine each at a lower concentration than that at which the antibacterial activity was not exhibited alone inhibited the growth of any of the test bacteria. In addition, beta-acid, when used in combination with glycine, has a lower antimicrobial activity than that of beta-acid alone at a concentration lower than that at which test bacteria exhibit antimicrobial activity. Was observed. The combination of beta-acid and glycine enhanced the antimicrobial activity synergistically, and the effect was particularly pronounced for P. aerugi nosa.
以上の抗菌力試験によ り 、 ベータ酸と、 メタ リ ン酸ナ ト リ ウム、 酢酸ナ ト リ ウム、 グリ シンのいずれかを併用することにより、 少な く と も 1以上の被験菌に対して、 ベ一タ酸単独、 メタ リ ン酸単独、 酢酸ナ ト リ ゥム単独、 グリ シン単独の場合より少ない添加量で抗菌 力が発現することは明らかである。 実施例 1  According to the above antibacterial activity test, the combination use of beta acid and any one of sodium metaphosphate, sodium acetate, and glycine showed that at least one test organism could be treated. Thus, it is clear that antibacterial activity is exhibited with a smaller amount of addition than in the case of betaic acid alone, metallic acid alone, sodium acetate alone, or glycine alone. Example 1
試験例 1 で用いた精製ベータ酸に同重量のグリセ リ ン脂肪酸エス テルを加えて 8 0〜 9 0 °Cで加温融解させ、 これをさ らに 9 0 °Cの デキス ト リ ン溶液に加えて均一と した後、 定法にて噴霧乾燥して、 ベータ酸を 5重量%含有する粉末を得た。  The same weight of glycerin fatty acid ester was added to the purified beta acid used in Test Example 1 and the mixture was heated and melted at 80-90 ° C, and this was further melted at 90 ° C in a dextrin solution. Then, it was spray-dried by a conventional method to obtain a powder containing 5% by weight of beta acid.
得られた粉末 5 0重量%、 メタ リ ン酸ナ ト リ ウム 5 0重量%を 配合し、 食品保存用組成物 Aを作成した。 試験例 4  50% by weight of the obtained powder and 50% by weight of sodium metaphosphate were blended to prepare a composition A for preserving food. Test example 4
市販乾燥マッシュポテ ト 1 0 0 g に 7 0〜 8 0 °Cの温水 4 0 0 m 1 を加えて攪拌混合した後、 1 2 0 °Cで 2 0分加圧殺菌した。 これ に、 実施例 1 で作成した食品保存用組成物 Aを 2重量%添加 (マツ シュポテ トの重量に対して、 ベ一タ酸 0 . 0 5重量%、 メ タ リ ン酸 ナ ト リ ウム 1 . 0重量。 /。となる) した。 対照と して、 マッシュポテ トに何も添加しないもの、 ベータ酸のみ 0 . 0 5重量%添加となるも の、 及びメ タ リ ン酸ナ ト リ ゥムのみ 1 . 0重量%添加となるものを調 製した。  To 100 g of commercially available mashed potatoes, 400 ml of warm water at 70 to 80 ° C was added and mixed with stirring, followed by pressure sterilization at 120 ° C for 20 minutes. To this, 2% by weight of the food preservation composition A prepared in Example 1 was added (0.05% by weight of betaic acid, sodium metalate, based on the weight of pineapple potato). 1.0 weight /.) As a control, nothing was added to the mashed potato, only 0.05% by weight of beta acid was added, and 1.0% by weight of sodium metaphosphate was added. Was prepared.
これらのマッシュポテ トに、 予め前培養した E . co l i培養液を、 初 発菌数が約 4 0 0 / g となるよ うに添加し、 2 0 °Cにて保存し、 保 存中のマッシュポテ ト中の菌数を測定した。  To these mashed potatoes, add a pre-cultured E. coli culture solution so that the initial number of bacteria becomes about 400 / g, store at 20 ° C, and store the stored mashed potatoes. The number of bacteria in the sample was measured.
菌数測定結果を表 4に示す。 4 . マッシュポテ トの菌数の変化 Table 4 shows the results of measuring the number of bacteria. 4. Changes in the number of bacteria in mashed potatoes
生菌数 (個/ g) Viable count (pcs / g)
検体  Specimen
初発 1曰後 2曰後 3曰後 無添加 45 4.7 x 10 ' 5.8 x 10 ° 8.2 χ 10 8 ベータ酸 41 1.3 X 10 ' 8.1 X 10 •2 X 10First start 1 After 2 After 3 No addition 45 4.7 x 10 '5.8 x 10 ° 8.2 χ 10 8 Beta acid 41 1.3 X 10' 8.1 X 10 • 2 X 10
(0.05重量%添加) (Add 0.05% by weight)
メタリン酸ナトリウム 42 8.6 X 10 J 7.3 x 10 1.4 x 10 ( 1重量 ¾添加) Sodium metaphosphate 42 8.6 X 10 J 7.3 x 10 1.4 x 10 (1 weight ¾ added)
食品保存用組成物 A 40 50 2.1 x 10 2 1.9 x 10 ' (2重量 9ύ添加) Food preservation composition A 40 50 2.1 x 10 2 1.9 x 10 '(2 weight 9ύ added)
食品保存用組成物 Aを添加したマッシュポテ トは保存 3 日後で、 菌数は初発よ り 1 オーダ一増えたのみで、 菌数の上では可食性が保 持されていた。 これに対して、 その他の場合、 菌数は保存 1 日後か ら急激に増加し、 保存 2 日後には完全に腐敗していた。 The mashed potatoes to which the composition A for food preservation had been added showed that after 3 days of storage, the number of bacteria increased by only one order from the first time, and edible in terms of the number of bacteria. On the other hand, in other cases, the bacterial count increased rapidly after one day of storage, and was completely spoiled after two days of storage.
このよう に、 食品保存用組成物 Aはマッシュポテ トにおいて、 著 しい日持ち期間延長効果が認められた。 実施例 2  As described above, the composition A for preserving food showed a remarkable effect of extending the shelf life in mashed potatoes. Example 2
市販ホップエキス (カルタ一フー ドサイエンス社製、 ベータ酸 5 0重量%含有品、 商品名 「ァロマホップ」 ) にグリセリ ン脂肪酸ェ ステルを加え、 実施例 1 と同様の方法で噴霧乾燥してベータ酸を 5 重量。 含有する粉末 (以下、 「粉末ホップエキス」 という。 ) を得 た。  A glycerin fatty acid ester was added to a commercially available hop extract (product of Carta Food Sciences Inc., containing 50% by weight of beta acid, trade name: “aloma hop”), spray-dried in the same manner as in Example 1, and beta acid The 5 weight. The resulting powder (hereinafter referred to as “powder hop extract”) was obtained.
粉末ホップエキス 2 0重量%、 リ ゾチーム 1重量。 /0、 メ タ リ ン 酸ナ ト リ ウム 2 5重量。 /0、 クェン酸三ナ ト リ ウム 1 3重量0 /0、 ァ ジピン酸 1 2重量%、 フマル酸一ナト リ ウム 5重量%、 デキス ト リ ン 2 4重量%を混合し、 食品保存用組成物 Bを作成した。 試験例 5 20% by weight of powdered hop extract and 1% of lysozyme. / 0 , 25 weight of sodium metaphosphate. / 0, the three-Kuen acid Na Application Benefits um 1 3 wt 0/0, § adipic acid 1 2 wt%, One diisocyanato fumarate Li um 5% by weight, a mixture of two 4 wt% dextrin Application Benefits down, for food preservation Composition B was made. Test example 5
豚肉 7 0部、 豚脂 2 0部、 澱粉 5部、 香辛料 0. 5部、 リ ン酸 塩 0. 3部、 亜硝酸ナ ト リ ウム 0. 0 2部、 化学調味料 0 . 7部、 水 3 0部よ りなる塩漬肉をできるだけ無菌的に調製した。 次に、 塩 漬肉に対して、 実施例 2で作成した食品保存用組成物 Bを 1 重量% を練り混み添加して生ソ一セージを作成した。 対照と して、 保存性 成分無添加のもの、 食品用保存用組成物 Bの成分のうち、 粉末ホッ プエキスに係る部分をデキス ト リ ンで置き換えた組成物 Cを塩漬肉 に対して 1重量。 /0を練り混み添加したものを作成した。 70 parts of pork, 20 parts of lard, 5 parts of starch, 0.5 part of spices, 0.3 part of phosphate, 0.02 parts of sodium nitrite, 0.7 part of chemical seasoning, 0.7 parts of chemical seasoning, Cured meat consisting of 30 parts of water was prepared as aseptically as possible. Next, 1% by weight of the food preserving composition B prepared in Example 2 was kneaded and added to the cured meat to prepare a raw sausage. As a control, one containing no preservative component and one of the components of food preservation composition B, in which the portion related to the powdered hop extract was replaced with dextrin, was used for the cured meat. weight. / 0 was kneaded and added.
尚、 すべての場合において、 原料を練り込むときに、 予め前培養 した P. aeruginosa培養液を、 初発菌数が 6 0 0 〜 7 0 0 / g となる よ うに添加した。  In all cases, when the raw materials were kneaded, a pre-cultured P. aeruginosa culture solution was added so that the initial number of bacteria would be 600 to 700 / g.
これらの生ソ一セージを 2 0 °Cにて保存し、 保存中の生ソ一セ一 ジの菌数を測定した。  These raw sausages were stored at 20 ° C., and the number of bacteria of the raw sausages during storage was measured.
菌数測定結果を表 5に示す。 Table 5 shows the results of measuring the number of bacteria.
表 5. 生ソーセージの菌数の変化 Table 5. Changes in bacterial count of raw sausage
生菌数 (個/ g) Viable count (pcs / g)
検体  Specimen
初発 1曰後 2曰後  First after 1 After 2
無添加 670 8.8 X 108 5.4 X 10 ' Additive 670 8.8 X 10 8 5.4 X 10 '
組成物 C 590 6.2 X 10 2.7 X 106 Composition C 590 6.2 X 10 2.7 X 10 6
(1重量¾添加)  (1 weight¾addition)
2  Two
食品保存用組成物 B 650 8.9 x 10 5.9 X 10  Food preservation composition B 650 8.9 x 10 5.9 X 10
(1重量%添加)  (1% by weight added)
食品保存用組成物 Bを添加した場合、 保存 2 日後でも菌数は初発 よ り 1 オーダー増えたのみで、 菌数の上では可食性が保持されてい た。 これに対して、 その他の場合、 保存 2 日後から急激に菌数が増 加し、 保存性成分無添加のものは、 保存 1 日後、 組成物 Cを添加し たものは、 保存 2 日後に完全に腐敗した。 When composition B for food preservation was added, the number of bacteria increased by only one order from the initial count even after 2 days of storage, and edible food was maintained in terms of the number of bacteria. On the other hand, in other cases, the number of bacteria rapidly increased from 2 days after storage, those without the preservative component were completely stored after 1 day, and those with Composition C were completely stored after 2 days. Rot.
このように、 食品保存用組成物 Bは生ソーセージにおいて、 P. aer uginosaに対して著しい増殖抑制効果を示し、 生ソーセージの著しい 日持ち期間延長効果が認められた。 尚、 食品保存用組成物 Bの添加 による生ソーセージを試食したと ころ、 味、 風味について問題はな かった。 以下に本発明に係る食品保存用組成物のその他の処方例を示す。 処方例 1  As described above, the composition B for food preservation showed a remarkable growth inhibitory effect on P. aer uginosa in raw sausage, and a remarkable effect of extending the shelf life of raw sausage was recognized. In addition, there was no problem in taste and flavor when the raw sausage to which the composition B for food preservation was added was tasted. Hereinafter, other formulation examples of the food preservation composition according to the present invention will be described. Prescription example 1
無水酢酸ナト リ ウム 4 5. 0重量%、 グリセリン脂肪酸エステル 0. 6重量<½、 クェン酸三ナ ト リ ウム 1 4. 0重量%、 フマル酸ーナ ト リ ウム 6 . 0重量。/。、 高級脂肪酸 0. 6重量%、 粉末ホップェキ ス 2 0. 0重量。/0、 デキス ト リ ン 1 3 . 8重量0 /0を混合し、 本発明 食品保存用組成物を得ることができる。 CT/JP98/03683 45.0% by weight of sodium acetate anhydride, 0.6% by weight of glycerin fatty acid ester, 14.0% by weight of sodium sodium citrate, 6.0% by weight of sodium fumarate. /. , Higher fatty acids 0.6% by weight, powder hopex 20.0% by weight. / 0, a mixture of dextrin Application Benefits down 1 3. 8 weight 0/0, the present invention can be obtained food preservation composition. CT / JP98 / 03683
23 twenty three
処方例 2  Prescription example 2
酢酸ナト リ ウム 5 9. 0重量。/。、 リ ゾチーム 1 0. 0重量。/。、 フ マル酸一ナ ト リ ウム 1 0. 0重量。/0、 フィチン酸 1 . 4重量。 、 香 辛料抽出物 (ク ローブ) 0. 2重量%、 高級脂肪酸 1 . 6重量%、 粉末ホップエキス 1 5. 0重量%、 デキス ト リ ン 2. 8重量。/。を混 合し、 本発明食品保存用組成物を得ることができる。 処方例 3 Sodium acetate 59.0 weight. /. , Lysozyme 10.0 weight. /. Sodium fumarate 10.0 weight. / 0 , 1.4 weight of phytic acid. , Spice extract (clove) 0.2% by weight, higher fatty acid 1.6% by weight, powdered hop extract 15.0% by weight, dextrin 2.8% by weight. /. Can be mixed to obtain the food preservation composition of the present invention. Prescription example 3
グリ シン 2 0. 0重量。 /。、 酢酸ナ ト リ ウム (無水) 1 8. 0重量。 /0、 乳酸カルシウム 1 7. 0重量。 /0、 メタ リ ン酸ナ ト リ ウム 1 0. 0重 量0/。、 粉末ホップエキス 2 5. 0重量。/。、 香料 0. 1重量。/。、 デキ ス ト リ ン 1 1 . 9重量%を混合し、 本発明食品保存用組成物を得る ことができる。 処方例 4 Glycine 20.0 weight. /. , Sodium acetate (anhydrous) 18.0 weight. / 0 , calcium lactate 17.0 weight. / 0 , sodium metaphosphate 10.0 weight 0 /. The powdered hop extract 25.0 weight. /. , Fragrance 0.1 weight. /. And dextrin (11.9% by weight) to obtain the food preservation composition of the present invention. Prescription example 4
ε —ポリ リ ジン 2. 5重量。/。、 グリ シン 5 0. 0重量。/。、 酢酸ナ ト リ ウム (無水) 2 7. 1 重量 <%、 アジピン酸 7. 0重量%、 粉末 ホップェキス 1 0. 0重量。/。、 デキス ト リ ン 1 1. 9重量。/。を混合 し、 本発明食品保存用組成物を得ることができる。 処方例 5  ε—Polyresin 2.5 weight. /. , Glycine 50.0 weight. /. , Sodium acetate (anhydrous) 27.1 wt <%, adipic acid 7.0 wt%, powder hopexes 10.0 wt. /. , Dextrin 11.9 weight. /. Can be mixed to obtain the food preservation composition of the present invention. Prescription example 5
グリ シン 3 5. 0重量。 /0、 ァラニン 2 0. 0重量%、 酢酸ナ ト リ ゥム (無水) 5. 0重量。/。、 硫酸アルミニウムカ リ ウム (乾燥) 1 0. 0重量%、 ピロ リ ン酸二水素ナ トリ ウム 2 0. 0重量%、 粉末ホ ップエキス 1 0. 0重量%を混合し、 本発明食品保存用組成物を得 ることができる。 処方例 6 Glycine 35.0 weight. / 0 , aranine 20.0% by weight, sodium acetate (anhydrous) 5.0% by weight. /. 10.0% by weight of aluminum calcium sulfate (dried), 20.0% by weight of sodium dihydrogen pyrophosphate and 10.0% by weight of a powdered hop extract are mixed for the food preservation of the present invention. A composition can be obtained. Prescription example 6
ソルビン酸 2 0. 0重量。 /0、 ソルビン酸カリ ウム 2 0. 0重量%、 高級脂肪酸 2. 1重量%、 グリセ リ ン脂肪酸エステル 0. 8重量%、 リ ン酸三カルシウム 1. 0重量%、 粉末べ一タ酸 3. 0重量%、 デ キス ト リ ン 2 6. 1重量。/。を混合し、 本発明食品保存用組成物を得 ることができる。 処方例 7 Sorbic acid 20.0 weight. / 0 , potassium sorbate 20.0% by weight, higher fatty acid 2.1% by weight, glycerin fatty acid ester 0.8% by weight, Tricalcium phosphate 1.0% by weight, powdered betaic acid 3.0% by weight, dextrin 26.1% by weight. /. To obtain the food preservation composition of the present invention. Prescription example 7
ソルビン酸 2 7. 1重量0 /0、 ソルビン酸カリ ウム 1 7. 2重量%、 酢酸ナ ト リ ウム (無水) 1 0. 0重量。/。、 リ ン酸二水素ナ ト リ ウム (無水) 5. 0重量。/。、 粉末ホップエキス 2 0. 0重量%、 デキス ト リ ン 2 0. 7重量%を混合し、 本発明食品保存用組成物を得るこ とができる。 Sorbic acid 2 7.1 wt 0/0, sorbic acid potassium 1 7.2 wt%, acetic acid Na Application Benefits um (anhydrous) 1 0.0 wt. /. Sodium dihydrogen phosphate (anhydrous) 5.0 weight. /. By mixing 20.0% by weight of powdered hop extract and 20.7% by weight of dextrin, the composition for preserving food of the present invention can be obtained.
処方例 8  Prescription example 8
ソルビン酸 1 5. 0重量0 /。、 フマル酸 5 0. 0重量0 /0、 ピロ リ ン 酸二水素ナ ト リ ウム 4. 0重量0 /o、 L -グルタ ミン酸ナ トリ ウム 3.Sorbic acid 15.0 weight 0 /. , Fumaric acid 5 0.0 wt 0/0, pyro-phosphate dihydrogen Na Application Benefits um 4.0 wt 0 / o, L - glutamic Sanna birds um 3.
0重量。/。、 香料 0. 8 5重量。/。、 粉末ホップエキス 1 5. 0重量%、 デキス ト リ ン 1 2. 1 5重量%を混合し、 本発明食品保存用組成物 を得ることができる。 処方例 9 0 weight. /. The fragrance 0.85 weight. /. By mixing 15.0% by weight of powdered hop extract and 12.15% by weight of dextrin, the composition for preserving food of the present invention can be obtained. Prescription example 9
エタノール 5 4. 4重量0 /0、 乳酸 1. 5重量0 /。、 乳酸ナ ト リ ウム 0 4.重量。/。、 グリセ リ ン脂肪酸エステル 0. 2重量。/。、 香料 0. 1 重量。/。、 粉末ホップエキス 2 0. 0重量%、 精製水 2 3. 4 9重量。 /0 を混合し、 本発明食品保存用組成物を得ることができる。 処方例 1 0 Ethanol 5 4. 4 weight 0/0, lactate 1.5 weight 0 /. , Sodium lactate 0 4. Weight. /. Glycerin fatty acid ester 0.2 weight. /. The fragrance 0.1 weight. /. The powdered hop extract 20.0% by weight, purified water 23.49% by weight. / 0 can be mixed to obtain the food preservation composition of the present invention. Prescription example 10
グルコースォキシダーゼ 0. 2重量%、 カタラーゼ 0. 8重量%、 エタノール 4 1. 0重量%、 D—ソルビ トール 1 0. 5重量0 /。、 グ リセリ ン脂肪酸エステル 1. 0重量。/。、 炭酸ナ トリ ウム (無水) 0. 0 4重量。/。、 粉末ホップエキス 2 0. 0重量。/。、 香料 0. 2重量。 /。、 精製水 2 6. 2 6重量%を混合し、 本発明食品保存用組成物を得る ことができる。 処方例 1 1 Glucose O Kishida over Ze 0.2 wt%, catalase 0.8 wt%, ethanol 4 1.0 wt%, D-Sol Bi tall 1 0.5 weight 0 /. Glycerin fatty acid ester 1.0 wt. /. , Sodium carbonate (anhydrous) 0.04 weight. /. The powdered hop extract 20.0 weight. /. , Fragrance 0.2 weight. /. And 26.26% by weight of purified water can be mixed to obtain the food preservation composition of the present invention. Prescription example 1 1
しらこ蛋白 1 0 · 0重量。 /0、 グリ シン 4 5. 0重量。/。、 酢酸ナ ト ゥム (無水) 2 4. 6重量%、 アジピン酸 7. 0重量。/。、 粉末ホッ プエキス 1 0. 0重量%、 デキス ト リ ン 3. 4重量%を混合し、 本 発明食品保存用組成物を得ることができる。 処方例 1 2 Shirako protein 100 · 0 weight. / 0 , glycine 45.0 weight. /. , Sodium acetate (anhydrous) 24.6% by weight, adipic acid 7.0% by weight. /. Then, 10.0% by weight of powdered hop extract and 3.4% by weight of dextrin can be mixed to obtain the food preservation composition of the present invention. Formulation example 1 2
ヒ ノ キチオール 1 0. 0重量%、 シク ロデキス ト リ ン 6 0. 0重 量0/。、 粉末ホップエキス 2 0. 0重量。/。、 デキス ト リ ン 1 0. 0重 量。 /0を混合し、 本発明食品保存用組成物を得ることができる。 処方例 1 3 Hinokitiol 10.0% by weight, cyclodextrin 60.0% by weight 0 /. The powdered hop extract 20.0 weight. /. , Dextrin 10.0 weight. / 0 can be mixed to obtain the food preservation composition of the present invention. Prescription example 1 3
ぺクチン分解物 5 0. 0重量。/。、 乳酸 9. 0重量%、 粉末ホップ エキス 2 0. 0重量%、 醸造齚 2 1 . 0重量%を混合し、 本発明食 品保存用組成物を得ることができる。 処方例 1 4  Pectin degradation product 50.0 weight. /. , Lactic acid 9.0% by weight, powdered hop extract 20.0% by weight, and brewery 21.0% by weight can be mixed to obtain the food preservation composition of the present invention. Formulation example 1 4
プロ ピオン酸カルシウム 4 0. 0重量0 /0、 ダルコ ノデルタラク ト ン 1 2. 0重量。/。、 フマル酸 8. 0重量。/。、 粉末ホップエキス 2 0. 0重量。/。、 デキス ト リ ン 2 0. 0重量%を混合し、 本発明食品保存 用組成物を得ることができる。 処方例 1 5 Calcium propionate 4 0.0 wt 0/0, Darko Noderutaraku tons 1 2.0 wt. /. , Fumaric acid 8.0 weight. /. The powdered hop extract 20.0 weight. /. And 20.0% by weight of dextrin, to obtain the food preservation composition of the present invention. Formulation example 1 5
パラォキシ安息香酸ブチル 1 5. 0重量%、 パラォキシ安息香酸 イ ソプロ ピル 2 0. 0重量。 /0、 パラォキシ安息香酸イ ソブチル 1 5. 0重量0 /0、 粉末ホップエキス 1 5. 0重量。 /0、 エタノール 3 5. 0重 量。/0を混合し、 本発明食品保存用組成物を得ることができる。 処方例 1 6 Butyl paraoxybenzoate 15.0% by weight, isopropyl paraoxybenzoate 20.0% by weight. / 0, Paraokishi benzoic San'i Sobuchiru 1 5.0 wt 0/0, powders hop extract 1 5.0 wt. / 0 , ethanol 35.0 weight. / 0 can be mixed to obtain the food preservation composition of the present invention. Formulation example 1 6
安息香酸 1 0. 0重量%、 安息香酸ナ ト リ ウム 2 0. 0重量。 /0、 プロピオン酸 1 2. 0重量。/。、 プロピオン酸ナ ト リ ウム 1 0. 0重 量0/。、 粉末ホップエキス 2 0. 0重量。/。、 デキス ト リ ン 2 8. 0重 量。/0混合し、 本発明食品保存用組成物を得ることができる。 処方例 1 7 10.0% by weight of benzoic acid, 20.0% by weight of sodium benzoate. / 0 , Propionic acid 12.0 weight. /. , Sodium propionate 10.0 weight 0 /. The powdered hop extract 20.0 weight. /. , Dextrin 28.0 weight. / 0 mixture to obtain the food preservation composition of the present invention. Formulation example 1 7
ホオノキ抽出物 1 0. 0重量%、 フマル酸 4 0. 0重量。 /0、 ピロ リ ン酸二水素ナ ト リ ウム 4. 0重量%、 L—グルタ ミ ン酸ナ ト リ ウ ム 3. 0重量。/。、 香料 0. 8 5重量。/。、 粉末ホップエキス 1 5. 0 重量%、 デキス ト リ ン 2 7. 1 5重量%を混合し、 本発明食品保存 用組成物を得ることができる。 処方例 1 8 Honoki extract 10.0% by weight, fumaric acid 40.0% by weight. / 0 , 4.0% by weight of sodium dihydrogen pyrophosphate, 3.0% by weight of sodium L-glutamate. /. The fragrance 0.85 weight. /. The powdered hop extract (15.0% by weight) and dextrin (27.15% by weight) can be mixed to obtain the food preservation composition of the present invention. Formulation example 1 8
唐辛子抽出物 1 0. 0重量%、 グリ シン 4 5. 0重量%、 酢酸ナ ト リ ウム (無水) 2 6 · 1 重量。/。、 アジピン酸 7 · 0重量。/。、 粉末 ホップェキス 1 0. 0重量。/。、 デキス ト リ ン 1 . 9重量。/。、 を混合 し、 本発明食品保存用組成物を得ることができる。 処方例 1 9  Pepper extract 10.0% by weight, glycine 45.0% by weight, sodium acetate (anhydrous) 26.1% by weight. /. Adipic acid 7.0 weight. /. The powder Hopwex 10.0 weight. /. , Dextrin 1.9 weight. /. And, can be mixed to obtain the food preservation composition of the present invention. Prescription example 1 9
ヮサビ抽出物 1 2. 0重量0 /0、 メ タ リ ン酸ナ ト リ ウム 2 0. 0重 量。/。、 グリ シン 2 5. 0重量。/。、 香料 0 · 8 5重量%、 粉末ホップ エキス 1 5. 0重量。/0、 デキス ト リ ン 2 7. 1 5重量0 /0を混合し、 本発明食品保存用組成物を得ることができる。 処方例 2 0 Wasabi extract 1 2.0 wt 0/0, meta Li Nsan'na Application Benefits um 2 0.0 by weight. /. , Glycine 25.0 weight. /. The perfume is 0.85% by weight, the powdered hop extract is 15.0% by weight. / 0, a mixture of dextrin Application Benefits emissions 2 7.1 5 wt 0/0, the present invention can be obtained food preservation composition. Formulation example 20
チアミ ンラウ リ ル硫酸塩 2 3. 0重量。 /0、 酢酸ナ ト リ ウム 1 5. 0重量%、 グリ シン 3 0. 0重量%、 粉末ホップエキス 1 5. 0重 量。/。、 デキス ト リ ン 3 2. 0重量%を混合し、 本発明食品保存用組 成物を得ることができる。 処方例 2 1 茶抽出物 1 0. 0重量。/0、 モゥソゥチク抽出物 3 0. 0重量。 /0、 酢酸ナ ト リ ウム 2 2. 0重量。/。、 香料 0. 8 5重量。/。、 粉末ホップ エキス 1 5. 0重量%、 デキス ト リ ン 2 2. 1 5重量%を混合し、 本発明食品保存用組成物を得ることができる。 処方例 2 2 Thiamyl lauryl sulfate 23.0 weight. / 0 , sodium acetate 15.0% by weight, glycine 30.0% by weight, powdered hop extract 15.0% by weight. /. And dextrin 32.0% by weight, to obtain the food preservation composition of the present invention. Prescription example 2 1 Tea extract 10.0 weight. / 0 , Mozartic extract 30.0 weight. / 0 , sodium acetate 22.0 weight. /. The fragrance 0.85 weight. /. The powdered hop extract (15.0% by weight) and the dextrin (2.2.15% by weight) can be mixed to obtain the food preservation composition of the present invention. Formulation example 2 2
タデ抽出物 1 3. 0重量0 /0、 酢酸ナ ト リ ウム (無水) 1 5. 0重 量0/。、 グリ シン 3 3. 0重量。/。、 粉末ホップエキス 2 0. 0重量%、 ポリ リ ン酸ナ ト リ ウム 1 3. 0重量%、 アジピン酸 6. 0重量%を 混合し、 本発明食品保存用組成物を得ることができる。 これらの結果から、 本発明に係る食品保存用組成物は、 食品中に 存在するグラム陰性菌の増殖を抑制させることによ り、 食品の日持 ち期間を延長させることができる。 Knotweed extract 1 3.0 wt 0/0, acetate Na Application Benefits um (anhydrous) 1 5.0 by weight 0 /. Glycine 33.0 weight. /. 20.0% by weight of powdered hop extract, 13.0% by weight of sodium polyphosphate and 6.0% by weight of adipic acid can be mixed to obtain the food preservation composition of the present invention. From these results, the composition for preserving food according to the present invention can prolong the shelf life of food by suppressing the growth of gram-negative bacteria present in food.

Claims

請求の範囲 The scope of the claims
I . ベータ酸と、 食品添加物と して使用しうる、 抗菌性を有する無 機酸又はその塩、 抗菌性を有する有機酸又はその塩、 抗菌性を有す る植物抽出物、 抗菌性を有する蛋白質、 抗菌性を有するペプチ ドか ら選択されるものを 1種以上含有させることを特徴とする食品保存 用組成物。 I. Beta acids and antibacterial inorganic acids or salts thereof, antibacterial organic acids or salts thereof, antibacterial plant extracts, and antibacterial substances that can be used as food additives A food preservation composition comprising at least one protein selected from proteins having an antibacterial property.
2 . 食品添加物と して使用しう る抗菌性を有する無機酸の塩が重合 リ ン酸塩である請求項 1記載の食品保存用組成物。  2. The food preserving composition according to claim 1, wherein the inorganic acid salt having antibacterial properties, which can be used as a food additive, is a polymeric phosphate.
3 . 重合リ ン酸塩がメ タ リ ン酸ナ ト リ ゥムである請求項 2記載の食 品保存用組成物。  3. The food preservation composition according to claim 2, wherein the polymerized phosphate is sodium metaphosphate.
4 . 食品添加物と して使用しう る抗菌性を有する有機酸又はその塩 がカルボン酸又はその塩である請求項 1記載の食品保存用組成物。 4. The food preserving composition according to claim 1, wherein the antibacterial organic acid or a salt thereof, which can be used as a food additive, is a carboxylic acid or a salt thereof.
5 . カルボン酸又はその塩が脂肪酸又はその塩である請求項 4記載 の食品保存用組成物。 5. The composition for preserving food according to claim 4, wherein the carboxylic acid or a salt thereof is a fatty acid or a salt thereof.
6 . 脂肪酸の塩が酢酸ナ ト リ ゥムである請求項 5記載の食品保存用 組成物。  6. The composition for preserving food according to claim 5, wherein the salt of the fatty acid is sodium acetate.
7 . カルボン酸又はその塩がアミ ノ酸又はその塩である請求項 4記 載の食品保存用組成物。  7. The composition for preserving food according to claim 4, wherein the carboxylic acid or a salt thereof is an amino acid or a salt thereof.
8 . アミノ酸がダリシンである請求項 7記載の食品保存用組成物。 8. The composition for preserving food according to claim 7, wherein the amino acid is daricin.
9 . ベータ酸が植物ホップ毬花抽出物に由来するものである請求項 1 〜 8記載の食品保存用組成物。 9. The food preserving composition according to any one of claims 1 to 8, wherein the beta acid is derived from a plant hop cone extract.
1 0 . 植物ホップ毬花抽出物が二酸化炭素による超臨界抽出物であ る請求項 9記載の食品保存用組成物。  10. The food preservation composition according to claim 9, wherein the plant hop cone extract is a supercritical extract using carbon dioxide.
I I . 食品中に存在するグラム陰性菌の増殖を抑制するための、 請 求項 1 〜 1 0記載の食品保存用組成物の使用。  I I. Use of the composition for preserving food according to Claims 1 to 10, for suppressing the growth of Gram-negative bacteria present in food.
PCT/JP1998/003683 1997-08-22 1998-08-19 Food-preservative composition WO1999009842A1 (en)

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JP2004256520A (en) * 2002-02-14 2004-09-16 Kirin Brewery Co Ltd Composition and foodstuff for improving lipid metabolism
JP2007137874A (en) * 2005-10-19 2007-06-07 Okuno Chem Ind Co Ltd Thiamine dilauryl sulfate-containing powder preparation and method for improving solubility of thiamine dilauryl sulfate in water
US7323203B2 (en) 2000-06-21 2008-01-29 Mitsubishi-Kagaku Foods Corporation Process for producing pickles, and antimicrobial composition
JP2010018631A (en) * 2002-02-14 2010-01-28 Kirin Holdings Co Ltd Composition and food for improving lipid metabolism
JP2010037282A (en) * 2008-08-06 2010-02-18 Mitsubishi-Kagaku Foods Corp Antibacterial agent and antibacterial method
US8414934B2 (en) 2008-02-08 2013-04-09 John I. Haas, Inc. Compositions and methods for arachnid control
JP2013135648A (en) * 2011-12-28 2013-07-11 Kirin Brewery Co Ltd Method for producing beer-like drink
JP2013179933A (en) * 2012-03-05 2013-09-12 Takara Kasei Co Ltd Storage duration improver for food
JP2013233092A (en) * 2012-05-07 2013-11-21 Panex:Kk Method for producing filling-containing food
KR101424781B1 (en) 2014-05-12 2014-08-01 해오름주식회사 Grilled Skewer of Squid, and Method for Manufacturing the Same
US9545110B2 (en) 2013-01-07 2017-01-17 John I. Haas, Inc. Compositions and methods for controlling a honey bee parasitic mite infestation
WO2020158906A1 (en) * 2019-02-01 2020-08-06 日清フーズ株式会社 Food product preservation treatment method
WO2021063378A1 (en) * 2019-09-30 2021-04-08 The Procter & Gamble Company Oral care compositions comprising hops beta acid and amino acid
CN113229359A (en) * 2021-06-15 2021-08-10 华中农业大学 Application of dimethyl dicarbonate in preparing preservative and fresh-keeping agent for postharvest citrus
US11229211B2 (en) 2018-05-14 2022-01-25 John I. Haas, Inc. Compositions and methods for controlling a honey bee parasitic mite infestation
WO2022204715A1 (en) * 2021-03-25 2022-09-29 The Procter & Gamble Company Edible oral compositions comprising hops
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JPH08502887A (en) * 1992-10-29 1996-04-02 バイオ−テクニカル・リソーシズ・エル・ピー Inhibition of food pathogens by hop acids

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JPH08502887A (en) * 1992-10-29 1996-04-02 バイオ−テクニカル・リソーシズ・エル・ピー Inhibition of food pathogens by hop acids

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US7323203B2 (en) 2000-06-21 2008-01-29 Mitsubishi-Kagaku Foods Corporation Process for producing pickles, and antimicrobial composition
JP2010018631A (en) * 2002-02-14 2010-01-28 Kirin Holdings Co Ltd Composition and food for improving lipid metabolism
JP4503302B2 (en) * 2002-02-14 2010-07-14 キリンホールディングス株式会社 Lipid metabolism improving composition and food
JP2004256520A (en) * 2002-02-14 2004-09-16 Kirin Brewery Co Ltd Composition and foodstuff for improving lipid metabolism
JP2007137874A (en) * 2005-10-19 2007-06-07 Okuno Chem Ind Co Ltd Thiamine dilauryl sulfate-containing powder preparation and method for improving solubility of thiamine dilauryl sulfate in water
US8414934B2 (en) 2008-02-08 2013-04-09 John I. Haas, Inc. Compositions and methods for arachnid control
JP2010037282A (en) * 2008-08-06 2010-02-18 Mitsubishi-Kagaku Foods Corp Antibacterial agent and antibacterial method
JP2013135648A (en) * 2011-12-28 2013-07-11 Kirin Brewery Co Ltd Method for producing beer-like drink
JP2013179933A (en) * 2012-03-05 2013-09-12 Takara Kasei Co Ltd Storage duration improver for food
JP2013233092A (en) * 2012-05-07 2013-11-21 Panex:Kk Method for producing filling-containing food
US9545110B2 (en) 2013-01-07 2017-01-17 John I. Haas, Inc. Compositions and methods for controlling a honey bee parasitic mite infestation
KR101424781B1 (en) 2014-05-12 2014-08-01 해오름주식회사 Grilled Skewer of Squid, and Method for Manufacturing the Same
US11229211B2 (en) 2018-05-14 2022-01-25 John I. Haas, Inc. Compositions and methods for controlling a honey bee parasitic mite infestation
WO2020158906A1 (en) * 2019-02-01 2020-08-06 日清フーズ株式会社 Food product preservation treatment method
WO2021063378A1 (en) * 2019-09-30 2021-04-08 The Procter & Gamble Company Oral care compositions comprising hops beta acid and amino acid
JP2022549843A (en) * 2019-09-30 2022-11-29 ザ プロクター アンド ギャンブル カンパニー Oral care compositions containing hop beta acids and amino acids
US11690792B2 (en) 2019-09-30 2023-07-04 The Procter & Gamble Company Oral care compositions comprising hops beta acids and metal ions
US11696881B2 (en) 2019-09-30 2023-07-11 The Procter & Gamble Company Oral care compositions comprising hops beta acids and fluoride ions
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CN113229359A (en) * 2021-06-15 2021-08-10 华中农业大学 Application of dimethyl dicarbonate in preparing preservative and fresh-keeping agent for postharvest citrus

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