JPH057453A - Antibacterial agent for processed cattle meat food - Google Patents

Abstract

PURPOSE:To provide an antibacterial agent originated from natural substance, exhibiting growth-inhibiting action against a wide variety of microorganisms when added to a processed cattle meat food and effective for improving the preservability of the processed meat food. CONSTITUTION:The objective antibacterial agent of natural origin can be prepared by compounding acetic acid or its salt to an extract extracted from bamboo.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an antibacterial agent which has a growth inhibitory action against a wide range of microorganisms and is particularly suitable for addition to processed meat products.

[0002]

2. Description of the Related Art Conventionally, various antibacterial agents have been used to improve the preservability of foods. Among them, for synthetic antibacterial agents, use of sorbate, benzoic acid, etc. has been approved, and for natural antibacterial agents, preparations such as lysozyme, protamine, and spice extracts have been commercialized.

[0003]

Recently, it has been found that synthetic antibacterial agents have excellent antibacterial effects, but there are doubts about safety, and there has been an increasing demand for highly safe natural antibacterial agents. However, natural antibacterial agents that are generally commercially available have a weak antibacterial effect and are not satisfactory.

[0004]

The present inventors have solved the drawbacks of the above natural antibacterial agents, have excellent safety, can be added to foods, etc., and have a growth inhibitory action against a wide range of microorganisms. As a result of intensive research aimed at obtaining a natural antibacterial agent, it was found that the purpose can be achieved by using an antibacterial agent containing bamboo extract and acetic acid or a salt thereof as active ingredients, and the present invention has been completed. It was That is, the present invention comprises 100 parts by weight of a bamboo extract and 10 to 10 parts of acetic acid or a salt thereof.
The present invention relates to an antibacterial agent for processed meat products, which is mixed with 100 parts by weight (hereinafter, simply referred to as antibacterial agent).

Examples of the raw materials of the bamboo extract used in the antibacterial agent of the present invention include genus Henoptera, Shihoutiku genus, Bamboo genus, Pleurotus genus, Sasamorpha genus, Narihira genus,
Bamboo belonging to the genus Astragalus can be used.

In order to obtain an extract from these bamboos, the leaf or stem epidermis of the raw material bamboo is first crushed using a ball mill or the like, and then ethanol, n-hexane, ether,
After extraction with a solvent such as acetone, the solvent may be distilled off. At this time, if necessary, it can be further purified by chromatography.

The acetic acid or salt thereof used in the present invention includes natural or synthetic acetic acid, ammonium acetate, potassium acetate, calcium acetate, sodium acetate and the like, and one or a combination of two or more thereof is used. be able to. Further, powdered acetic acid obtained by mixing acetic acid and sodium acetate into a powder can be used as well.

To produce the antibacterial agent of the present invention, bamboo extract and acetic acid or a salt thereof may be mixed by a usual method. At this time, the mixing ratio of the bamboo extract and acetic acid or a salt thereof is bamboo. The range of 10 to 100 parts by weight of acetic acid or a salt thereof is preferable with respect to 100 parts by weight of the similar extract.

In using the antibacterial agent of the present invention, the antibacterial agent is added to food as an aqueous solution having an appropriate concentration. In this case, the amount of the antibacterial agent to be added depends on the antibacterial effect as the antibacterial agent, the influence on the flavor of the food, etc. 0.1 to 5.0% by weight, preferably 0.5 to 1.0% by weight, as a bamboo extract, 0.01 to 5.0% by weight, preferably 0.05 to 5.0% as acetic acid or a salt thereof, relative to foods. It is 1.0% by weight.

If the amount of the bamboo extract added is less than 0.1% by weight, the antibacterial effect cannot be exhibited, and if it exceeds 5.0% by weight, the antibacterial effect is not increased any more, which is economically disadvantageous. The addition amount of acetic acid or its salt is 0.01% by weight.
If it is less than 5.0%, the antibacterial effect is not sufficiently exhibited, and if it exceeds 5.0% by weight, the flavor of the food itself is adversely affected.

In the antibacterial agent of the present invention, other antibacterial substances such as alcohols, spices, organic acids other than acetic acid or its salts are added as synergistic agents in an amount of 0.1 parts by weight per 100 parts by weight of the bamboo extract. It can also be added in the range of up to 1000 parts by weight.

The antibacterial agent of the present invention is added to foods or the like to produce Bacillus subtilis (Bacillus).
s subtilis, IFO-13719), Staphylococcus aureus
Us aureus, IFO-13276) and other Gram-positive bacteria, Escherichia coli
coli, IFO-3301), Salmonella typhimurium (Salmonella typhimur)
gram, IFO-13245) and other Gram-negative bacteria, Saccharomyces cerevisiae
ces cerevisiae, IFO-0209),
Aspergillus Niger
It can inhibit the growth of a wide range of microorganisms such as fungi such as Niger, IFO-4414).

[0013]

The antibacterial agent of the present invention is highly safe because it is derived from a natural product, and has an excellent growth inhibitory action against a wide range of microorganisms. Then, by adding it to a food or the like, a strong antibacterial activity can be exhibited without impairing the flavor of the food.

[0014]

[Manufacturing Examples, Examples, Comparative Examples and Test Examples] The present invention will now be described in more detail with reference to Manufacturing Examples, Examples, Comparative Examples and Test Examples. In these examples, parts and percentages are each by weight.

Production Example 1 1 kg of Moso bamboo stalks were crushed with a ball mill to obtain 50 ethers.
It was charged into a Soxhlet extractor together with 00 ml and heated under reflux for 20 hours. Then, ether was removed by drying the obtained extract under reduced pressure to dryness to obtain a brown bamboo extract 4
0.2 g was obtained.

Production Example 2 1 kg of bamboo shoot leaves were crushed by a ball mill and methanol 50 was added.
00 ml was added and left for 10 days. Then, the extract was dried under reduced pressure to remove methanol,
45.4 g of green bamboo extract was obtained.

Examples 1 to 8 Using the bamboo extracts obtained in Production Examples 1 and 2, the bamboo extract and acetic acid or a salt thereof were blended in the proportions shown in Table 1 to give the antibacterial agent of the present invention. Then, they were added to the respective target foods to obtain the samples of Examples 1-8.

[Table 1]

Comparative Examples 1 to 19 The antibacterial substances shown in Tables 2 and 3 were added to the respective target foods according to the addition rates (%) shown in the tables to obtain samples of Comparative Examples 1 to 15. It was

[Table 2]

[Table 3] Further, for comparison, a sample without any antibacterial substance was also prepared, and used as samples of Comparative Examples 16 to 19 in the order of hamburger, sausage, ham, and roasted meat.

The target foods used in Examples 1 to 8 and Comparative Examples 1 to 19 were obtained as follows, and the addition of an antibacterial agent or an antibacterial substance to these foods was not restricted. It was performed in the manufacturing process.

(1) Hamburg steak 68.4% ground meat, 20.0% onion, bread crumbs 10.
0%, salt 0.8%, pepper 0.1%, seasoning 0.7
% To form a hamburger.

(2) Sausage 97.4% ground pork, soy protein 1.5%, salt 1.1
%, Pepper 0.1%, polymeric phosphate 0.5%, sodium nitrite 0.02%, L-ascorbic acid 0.04%
(Pepper and the following figures are shown as the outside ratio) are mixed, packed in a bag, dried at 50 ° C for 1 hour, smoked for 1 hour, boiled for 1 hour, and dried at 50 ° C for 1 hour to prepare a sausage.

(3) Ham After shaping pork, pickle liquid (milk protein 3%, soybean protein 3%, salt 4%, polymerized phosphate 1%, sodium nitrite 0.03%, L-ascorbic acid) Sodium 0.2
%, Seasoning 1%, spice 0.5%, water 87.27%) 20% infusion, salting, bagging, drying at 60 ° C for 1 hour, smoking at 60 ° C for 2 hours, boiling, cooling And ham.

(4) Roasted meat 80.0% of shredded meat and 20.0% of roasted meat sauce (product of Ebara Food Co., Ltd.) are mixed to form a roasted meat.

With respect to each of the samples obtained in Examples 1 to 8 and Comparative Examples 1 to 19, the antibacterial effect was determined by measuring the change over time in the number of bacteria according to the target food.

Test Example 1 Ten samples (each weighing 80 g) of hamburger steak were prepared for each antibacterial agent or antibacterial substance, and heated on a hot plate until the center of the hamburger reached 80 ° C. The sample was stored at 30 ° C. for 48 hours, the change with time of the number of bacteria (cells / g) was measured, and the average value of 10 cells was obtained.
The results are shown in Table 4.

[Table 4]

Test Example 2 A sample of sausage was stored at 30 ° C. for 48 hours, and the change in the number of bacteria (cells / g) with time was measured. The results are shown in Table 5.

[Table 5]

Test Example 3 A sample of ham was stored at 30 ° C. for 48 hours, and changes in the number of bacteria (cells / g) with time were measured. The results are shown in Table 6.

[Table 6]

Test Example 4 Samples of roasted meat were stored at 15 ° C. for 48 hours, and changes in the number of bacteria (cells / g) with time were measured. The results are shown in Table 7.

[Table 7]

As is clear from the results of Test Examples 1 to 4 described above, the antibacterial agent of the present invention shows superior antibacterial activity as compared with the antibacterial substance of the comparative example.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Internal reference number FI technical display location A23L 3/3472 2114-4B 3/3508 2114-4B 9282-4B A23B 4/12

Claims (1)

Claim: What is claimed is: 1. An antibacterial agent for processed meat products, which comprises 100 parts by weight of a bamboo extract and 10 to 100 parts by weight of acetic acid or a salt thereof.