Food / beverage preserving / quality-improving agent, and food / beverage preserving / quality-improving method

Abstract

To provide a food / beverage preserving / quality-improving agent and food / beverage preserving / quality-improving method, containing, as active ingredients, a food material that does not affect flavor of food even at a concentration that exhibits a shelf life improving effect and that exhibits further stable antibacterial activity.SOLUTION: A food / beverage preserving / quality-improving agent contains, as active ingredients, one or more types selected from groups consisting of water-soluble extracts of: horseradish and brewed vinegar; acetic acid, lactic acid, citric acid, malic acid, fumaric acid, adipic acid, gluconic acid, succinic acid and salts thereof; glycine, alanine, milt protein, poly-lysine, nisin, degraded pectin, hop extract, capsaicin extract, licorice oil extract, egg-white lysozyme, calcined calcium, sucrose fatty acid ester, glycerin fatty acid ester, and thiamine dilaurylsulfate.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food and drink preservative and quality improving agent and a method for preserving and improving the quality of food and drink. [Background technology]

[0002] Shelf-life enhancers are used to prevent food spoilage and deterioration caused by microorganisms and to improve the shelf life of food. Against this background, substances derived from Angelica keiskei (Ashitaba) have been proposed as natural ingredients that can be used as shelf-life enhancers.

[0003] For example, Japanese Patent Application Laid-Open No. 2013-179933 discloses that polyphenols derived from Angelica keiskei have anti-metabolic syndrome effects such as inhibiting fat accumulation and promoting fat burning, as well as antibacterial effects against Helicobacter pylori, anti-carcinogenic effects, and antioxidant effects (Patent Document 1).

[0004] Japanese Patent Publication No. 2022-171323 proposes Pterocarpus extract as a food shelf life extender, and discloses that when used in combination with thiamine lauryl sulfate, it can exhibit excellent bacteriostatic properties in the food processing field, as it has bacteriostatic effects against food spoilage and deterioration bacteria such as Bacillus subtilis, food spoilage lactic acid bacteria, and yeast (Patent Document 2).

[0005] In Japanese Patent No. 6715916, high-acidity vinegar is partially neutralized and sodium acetate is added to reduce the sourness and improve antibacterial properties (Patent Document 3). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-179933 [Patent Document 2] Japanese Patent Publication No. 2022-171323 [Patent Document 3] Patent No. 6715916 Summary of the Invention [Problem to be solved by the invention]

[0007] In the 2000s, social demands for the SDGs and the reduction of food waste have raised expectations for technological developments that further improve food shelf life. However, as mentioned above, the active ingredients in shelf-life extenders include various food ingredients, such as brewed vinegar and organic acids. However, at the concentrations required for shelf-life extension, many of these ingredients adversely affect the flavor of food, and some ingredients are lost due to adsorption to food components, meaning the desired effect is not achieved. Therefore, there is a demand for shelf-life extenders that use food ingredients as their active ingredients and exhibit more stable antibacterial activity without affecting the flavor of food.

[0008] Therefore, the present invention aims to provide a food and beverage preservation and quality improvement agent and a method for preserving and improving the quality of food and beverages, which contain as active ingredients food ingredients that do not affect the flavor of food even at concentrations that improve shelf life and that exhibit more stable antibacterial activity. [Means for solving the problem]

[0009] In light of the above background, the present inventors searched for substances with preservative effects among highly safe natural products and food additives, and unexpectedly found that a water-soluble extract of Moringa oleifera is effective against gram-positive bacteria and many lactic acid bacteria.

[0010] The present invention was made based on such findings and provides a preservative and quality improving agent for foods and beverages, which is characterized by containing as active ingredients an extract of Moringa oleifera and a bacteriostatic agent.

[0011] The present invention also provides a method for preserving and improving the quality of food and drink, which comprises adding the preservative and quality improving agent for food and drink to the food and drink. [Effects of the Invention]

[0012] According to the present invention, it is possible to provide a preservative and quality improving agent for food and beverages and a method for preserving and improving the quality of food and beverages, which contain as active ingredients food ingredients that do not affect the flavor of food even at concentrations that exhibit a shelf life-enhancing effect and that exhibit more stable antibacterial activity. DETAILED DESCRIPTION OF THE INVENTION

[0013] First, a preservative and quality improving agent for foods and beverages according to an embodiment of the present invention will be described. The preservative and quality improving agent for foods and beverages according to this embodiment is characterized by containing an extract of Moringa oleifera (Wales) and a bacteriostatic agent as active ingredients.

[0014] The foods and beverages that are the subject of this embodiment refer to foodstuffs or beverages, and are not particularly limited, but examples include noodles such as udon, soba, ramen, etc.; meat products such as sausages (wieners, frankfurters, bologna, etc.), hamburgers, meatballs, ham, bacon, fried chicken, chicken nuggets, and meatballs; fish paste products such as kamaboko, hanpen, chikuwa, satsumaage, and fish sausage; prepared dishes such as simmered dishes, grilled dishes, stir-fried dishes, and raw vegetable salads; rice dishes such as rice balls and bento rice; bakery products such as bread, pies, cakes, cookies, biscuits, and crackers; beverages such as fruit juice drinks, soft drinks, tea, and sports drinks; fermented foods such as pickles, miso, soy sauce, vinegar, and mirin; sauces, dressings, soups, flower paste, custard cream, frozen foods, pet food, and animal feed.

[0015] The horse radish tree (Moringa oleifera) used in the present invention is native to the Himalayan foothills in northwestern India and is an oil-producing plant that is an integral part of daily life in India. The fat-soluble and water-soluble substances contained in its seeds have recently been attracting attention in Japan as a health food.

[0016] In this embodiment, any of the leaves, fruits, flowers, stems, and roots of Moringa can be used, but it is more preferable to use seeds contained in the fruits or dehusked seeds obtained by dehusking the fruits.

[0017] The Moringa extract of the present invention is prepared by crushing Moringa, extracting it with 10 times the amount of water, filtering the extract, sterilizing the filtrate by heating, and then drying it into a powder.

[0018] The blending amount (mass ratio) of the Moringa extract in the food and drink preservative and quality improving agent according to this embodiment varies depending on the type of food and drink to be treated, but is preferably 0.01 to 90% by weight.

[0019] Generally, plants contain a lot of polyphenols, which have antioxidant properties, to protect themselves from the sun's ultraviolet rays. However, when using plant extracts as food additives, the bitterness of the polyphenols often becomes a problem. In contrast, Moringa oleifera extract has little bitterness, and its use as a preservative and quality improving agent for foods and beverages according to this embodiment does not impair the flavor of the foods and beverages.

[0020] Although the antibacterial spectrum of Wasabi extract against general bacteria is not necessarily broad, it has the excellent characteristic of being effective against many lactic acid bacteria. In order to further broaden the antibacterial spectrum and enhance the antibacterial activity of the food and beverage preservative and quality improver according to this embodiment, the combined effect of Wasabi extract with various bacteriostatic agents was investigated.

[0021] The bacteriostatic agent can be any agent used for food preservation without any particular limitation, but preferred examples include brewed vinegar; organic acids and their salts used as food additives, such as acetic acid, lactic acid, citric acid, malic acid, fumaric acid, adipic acid, gluconic acid, and succinic acid; amino acids such as glycine and alanine; milt protein, polylysine, nisin, hydrolyzed pectin, hop extract, chili pepper extract, licorice oil extract, egg white lysozyme, calcined calcium; sucrose fatty acid esters, glycerin fatty acid esters, and vitamin B1 lauryl sulfate, and one or more of these can be selected.

[0022] By combining one or more of the above bacteriostatic agents, an unexpected synergistic effect can be achieved in terms of food preservation, and the amount of each agent can be reduced, improving the flavor of the food.

[0023] The final concentration (mass ratio) of the bacteriostatic agent in the food preservative and quality improver according to this embodiment varies depending on the type of food or drink to be treated, but is typically in the range of 0.2 to 1.0% sodium acetate, 0.25 to 1.5% glycine, 10 to 200 ppm sucrose fatty acid ester, 100 to 500 ppm glycerin fatty acid ester, 10 to 100 ppm lysozyme, 10 to 100 ppm polylysine, 30 to 300 ppm vitamin B1 lauryl sulfate, and 0.1 to 1% lactic acid (50% lactic acid).

[0024] In this embodiment, "bacteriostatic" refers to any action to inhibit live bacteria, specifically, bacteriostasis, antibacterial, sterilization, disinfection, and the like.

[0025] The preservative and quality improving agent for foods and beverages according to this embodiment can be in the form of powder, liquid, etc., but is preferably in powder form.

[0026] Next, a method for preserving and improving the quality of food and beverages according to an embodiment of the present invention will be described. The method for preserving and improving the quality of food and beverages according to this embodiment includes a step of adding the above-mentioned food and beverage preservative and quality improver to the food and beverages.

[0027] The preservative and quality improving agent for food and beverages according to the present embodiment may be added during or after the production process of the food and beverage. When the agent is added during the production process, it is preferable to set the heating temperature to less than 100°C.

[0028] Next, the effects of the present invention will be described with reference to experimental examples. [Example]

[0029] 1. Preparation of food and beverage preservatives and quality improvers Food preservatives and quality improvers were prepared as follows: Moringa oleifera seeds were crushed, extracted with 10 volumes of water, filtered, and the filtrate was heat-sterilized and dried into powder. The extracts were combined as shown in Tables 1 and 2 to prepare water-soluble Moringa oleifera extracts (referred to as "Was" in the table) at 150 ppm and 300 ppm, glycine (GL) at 0.25%, 0.5%, and 1.0%, sodium acetate at 0.3%, sucrose fatty acid esters (SE) at 10-50 ppm, lysozyme (LZ) at 10-30 ppm, glycerin fatty acid esters (MG) at 100-300 ppm, polylysine (PL) at 10-30 ppm, and vitamin B1 lauryl sulfate (VB) at 150 ppm.

[0030] 2. Antibacterial activity test For the test, 18 ml of sterilized pH 6.0 agarose medium was mixed with 2 ml of the food and beverage preservative and quality improver. Bacillus subtilis subsp. subtilis NBRC 13719 or Escherichia coli subsp. coli NBRC 102203 was inoculated into the agarose medium and cultured at 37°C for 48 hours, after which the growth of the bacteria was observed visually. In the table, (-) indicates no growth of the bacteria, and (+) indicates growth of the bacteria. Table 1 shows the results for inoculation with Bacillus subtilis, and Table 2 shows the results for inoculation with E. coli.

[0031] [Table 1]

[0032] [Table 2]

[0033] As shown in Tables 1 and 2, antibacterial activity tests were conducted on a combination of water-soluble extract of Moringa oleifera and glycine, in addition to sodium acetate, sucrose fatty acid ester, lysozyme, glycerin fatty acid ester, polylysine, and vitamin B1 lauryl sulfate, and a synergistic effect was observed against Bacillus subtilis, a typical gram-positive spoilage bacterium (Table 1), and Escherichia coli, a typical gram-negative hygiene indicator bacterium (Table 2).

[0034] 3. Effects on the preservation and flavor of food and beverages (1) Custard cream storage test 60g of caster sugar was added to 20g of egg yolk and stirred thoroughly, followed by 15g of wheat flour. The additives and amounts listed in Table 3 (1-26) were then added. 200ml of milk was gradually added while stirring, and the mixture was heated at 90°C for 3 minutes to produce custard cream. This was then dispensed into 10g aliquots into sterile petri dishes. Three aliquots were made per test plot, and stored in a 25°C incubator for 5 days. The degree of spoilage was assessed by odor and visual inspection.

[0035] The results are shown in Table 3. As shown in the results in Table 3, a remarkable synergistic effect was observed when the water-soluble extract of Moringa oleifera was used in combination with one or more of the various additives. In Table 3, (-) indicates no putrid odor, (+) indicates a slight putrid odor, and (++) indicates a strong putrid odor. The pH of the custard creams was not adjusted, but all were in the pH range of 6.4 to 7.5, and the combination formulations of food and beverage preservatives and quality improvers in Table 3 demonstrated antibacterial activity even in the neutral pH range.

[0036] [Table 3]

[0037] (2) Preventing Vienna sausages from becoming sticky A solution containing the additives and amounts shown in Table 4 was prepared and heated to 50°C. Commercially available Vienna sausages were immersed in the solution for 5 minutes, drained, and then placed in a petri dish for a low-temperature storage test at around 5°C. The preservative effect was observed based on the development of slime and putrid odor.

[0038] The results are shown in Table 4. Table 4 confirms that the method of the present invention can exert a synergistic effect depending on the combination of bacteriostatic agents. In Table 4, (-) indicates no stickiness or putrid odor, (+) indicates stickiness or putrid odor, and (++) indicates strong stickiness or putrid odor.

[0039] [Table 4]

[0040] (3) Example 1: Lightly pickled cucumber Salted sliced cucumbers that had been soaked overnight in 2% saline were used in the test. Example 1 (test group) is as shown in Table 5. Comparative Example 1 (no addition group) involved adding 100g of 2% saline to 100g of salted cucumber, packaging the bag, and sealing it. In Example 1, 100g of 2% saline was added to 100g of cucumber, but the three chemicals were added to 100g of 2% saline. The samples were stored at 15°C for 9 days.

[0041] The results are shown in Table 5. Comparative Example 1 (no addition) became turbid and gas was generated in 4 days, and Example 1 became turbid and gas was generated in 9 days, confirming the effect of the present invention.

[0042] [Table 5]

[0043] (4) Example 2: Fresh noodles In Example 2, 30 g of salt and preservatives and quality improvers (300 mg of water-soluble extract of Moringa oleifera, 1,000 mg of sodium acetate, and 2,000 mg of lactic acid) were added to 1 kg of wheat flour, dissolved in 330 g of kneading water, and thoroughly mixed and kneaded to form a noodle sheet. Noodle strands were then formed using a No. 10 cutting blade and stored at 20°C. Comparative Example 2 was a control made using the same method as Example 2 but without any additives.

[0044] The results are shown in Table 6. Compared to the comparative example, the preservative and quality improver of the example significantly extended the shelf life. This result indicates that the preservative and quality improver exerts its preservative effect without being adsorbed by the starch or protein in the flour. There was also no noticeable difference in flavor compared to the comparative example. In this test, 300 mg of water-soluble extract of Moringa oleifera and 1,000 mg of sodium acetate were dissolved in 4,000 mg of 50% lactic acid.

[0045] [Table 6]

[0046] (5) Example 3: Curry sauce Curry sauce used in dishes such as katsu curry rice was added with preservatives and quality improvers (150 ppm of water-soluble extract of Moringa oleifera, 0.2% sodium acetate, and 30 ppm of polylysine) and stored at 15°C.

[0047] The results are shown in Table 7. The curry sauce of Example 3 with the addition of the preservative and quality improver lasted twice as long as the curry sauce of Comparative Example 3 without the addition of any preservative and quality improver. There was also no noticeable difference in flavor compared to the Comparative Example.

[0048] [Table 7]

[0049] (6) Example 4: Mashed potatoes 1 kg of boiled potatoes was peeled and then mashed with a wooden stick to make mashed potatoes. 10 g of salt, 5 g of pepper, 50 g of mayonnaise, and 100 ml of milk were added, and the mixture was divided into two portions. One portion, designated Example 4, contained preservatives and quality improvers (300 ppm of water-soluble extract of Moringa oleifera, 30 ppm of lysozyme, and 150 ppm of vitamin B1 lauryl sulfate), while the other portion was designated Comparative Example 4. After storage at 25°C, the viable cell count per gram was measured.

[0050] The results are shown in Table 8. After 32 hours, the number of viable bacteria per gram was 10 million for Comparative Example 4 and 2,200 for Example 4, confirming the effectiveness of the combination of the three food additives. There was also no noticeable difference in flavor compared to the Comparative Examples.

[0051] [Table 8]

Claims

1. A food and drink preservative and quality improving agent characterized by containing, as active ingredients, an extract of Moringa oleifera and a bacteriostatic agent.

2. 2. The food and drink preservative and quality improving agent according to claim 1, wherein the extract of Moringa oleifera is derived from Moringa oleifera seeds.

3. The bacteriostatic agent is selected from the group consisting of brewed vinegar, acetic acid, lactic acid, citric acid, malic acid, fumaric acid, adipic acid, gluconic acid, succinic acid and salts thereof, glycine, alanine, milt protein, polylysine, nisin, decomposed pectin, hop extract, chili pepper extract, licorice oil extract, egg white lysozyme, calcined calcium, sucrose fatty acid ester, glycerin fatty acid ester, vitamin B １ At least one selected from the group consisting of lauryl sulfate, The preservative and quality improving agent for food and drink according to claim 1 or 2.

4. The preservative and quality improving agent for food and beverages according to claims 1 to 3 is added to food and beverages, Methods for preserving and improving the quality of food and beverages.

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