Antimicrobial agent, a kit for antimicrobial use of food, and a method for manufacturing food capable of antimicrobial action.

Abstract

To provide a bacteriostatic agent capable of exhibiting excellent bacteriostatic effects against microorganisms such as lactic acid bacteria, as well as a kit for bacteriostatic use of the same and a method for producing bacteriostatic food. [Solution] The antibacterial agent of the present invention comprises sodium metaphosphate and sodium acid pyrophosphate. The present invention also provides a food antibacterial kit containing such an antibacterial agent and a pH adjuster. According to the present invention, excellent antibacterial effects can be exerted over a long period of time against microorganisms such as lactic acid bacteria present on food. Furthermore, the antibacterial agent of the present invention has little effect on the taste of food, allowing consumers to consume it with greater peace of mind.

Description

Technical Field

[0001] The present invention relates to a bactericide, a food bactericidal kit using the same, and a method for producing a bactericidal food.

Background Art

[0002] Due to the diversification of eating habits in recent years, the demand for foods classified as processed or semi-processed foods such as prepared vegetables, meat products, boxed lunches, and salads has been increasing. For example, many of these foods are purchased at convenience stores, supermarkets, department stores, retail stores, etc., taken home and eaten, and may be stored in a refrigerator or freezer as needed during the process.

[0003] Regarding such foods, many people other than the manufacturer are involved from the purchase to the take-home, storage, and eating. In particular, it is desired to maintain the quality of the food by suppressing the growth of various microorganisms such as lactic acid bacteria and yeast, preventing changes in the taste and flavor of the food, and maintaining a safe state.

[0004] To maintain the quality of food, for example, techniques using organic acids or chelating agents (Patent Document 1), techniques of blending amino acids or their salts, sodium acetate, and sodium acid metaphosphate (Patent Document 2), techniques of using edible salts such as citric acid and polymerized phosphates in combination (Patent Document 3), techniques of using glycerin fatty acid esters and chalconic acids in combination (Patent Document 4), and techniques of using glycine, sodium acetate, and sodium metaphosphate in combination (Patent Document 5) are known.

[0005] However, no satisfactory bactericidal effect has been obtained for food using any of the above techniques, and further technological improvements are desired.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

[0007] The present invention aims to solve the above-mentioned problems, and its objective is to provide a bactericidal agent that can exhibit excellent bactericidal effects against microorganisms such as lactic acid bacteria, as well as a kit for bactericidal preparation of food using the same, and a method for producing bactericidal food. [Means for solving the problem]

[0008] The present invention relates to an antibacterial agent comprising sodium metaphosphate and sodium acid pyrophosphate (except when citric acid is included).

[0009] In one embodiment, the antibacterial agent of the present invention contains 30 to 60 parts by mass of the above-mentioned sodium acid pyrophosphate per 100 parts by mass of the above-mentioned sodium metaphosphate.

[0010] In one embodiment, the antibacterial agent of the present invention further contains an auxiliary component, the auxiliary component being at least one selected from the group consisting of amino acids, amino acid salts, organic acids, and organic acid salts.

[0011] The present invention also relates to a food antimicrobial kit comprising the above-mentioned antimicrobial agent and pH adjuster (except in the case of containing citric acid).

[0012] In one embodiment, the pH adjusting agent is at least one selected from the group consisting of carbonates and acetic acid.

[0013] One embodiment is that the kit of the present invention is used for treating food materials under a pH of 6.3 to 7.5.

[0014] The present invention also provides a method for manufacturing a bacteriostatic food, comprising a step of treating a food material with the above bacteriostatic agent, a step of cooking the treated food material, and is a method including these steps.

[0015] In one embodiment, the step of treating the food material with the bacteriostatic agent is performed in the presence of a pH adjuster.

[0016] In a further embodiment, the pH adjuster is at least one selected from the group consisting of carbonate and brewed vinegar.

[0017] In one embodiment, the step of treating the food material with the bacteriostatic agent is performed under a pH of 6.3 to 7.5.

[0018] In one embodiment, the bacteriostatic agent of the present invention is a composition for suppressing the growth of lactic acid bacteria in meat products.

Advantages of the Invention

[0019] According to the present invention, it is possible to exhibit an excellent bacteriostatic effect over a long period of time against microorganisms such as lactic acid bacteria present on food. Furthermore, the bacteriostatic agent of the present invention has little influence on the taste of food, and consumers can eat it with more confidence.

Modes for Carrying Out the Invention

[0020] (1) Bacteriostatic agent The bacteriostatic agent of the present invention contains sodium metaphosphate and sodium acid pyrophosphate.

[0021] Here, as used herein, "bacteriostatic" or "bacteriostatic property" refers to the property of being able to control the growth and reproduction of microorganisms, preferably the property of being able to reduce the number of such microorganisms.

[0022] The microorganisms targeted for the above bacteriostasis are not particularly limited, and examples include bacteria (such as lactic acid bacteria, thermophilic bacteria, coliform bacteria, etc.) and fungi (such as yeast, mold, etc.). More specific examples include Bacillus (for example, Bacillus subtilis and Bacillus cereus), Lactococcus (for example, Lactococcus lactis), Lactiplantibacillus (for example, Lactiplantibacillus plantarum), Lacticaseibacillus (for example, Lacticaseibacillus paracasei), Leuconostoc (for example, Leuconostoc mesennteroides), Escherichia (for example, Escherichia coli), Staphylococcus (for example, Staphylococcus aureus), Candida (for example, Candida albicans), Saccharomyces (for example, Saccharomyces cerevisiae), etc. bacteria; and Wickerhamomyces (for example, Wickerhamomyces anomalus), Aspergillus (for example, Aspergillus niger), Penicillium (for example, Penicillium glabrum), etc. fungi; can be mentioned.

[0023] Sodium metaphosphate, also known as sodium hexametaphosphate, is a sodium salt that can be produced, for example, from phosphoric acid and sodium hydroxide. It is a white, odorless, fibrous crystalline powder that is hygroscopic. Although insoluble in ethanol, sodium metaphosphate is soluble in water and is used in various industrial applications such as food and cosmetics.

[0024] Sodium acidic pyrophosphate, also known as disodium dihydrogen pyrophosphate, is a sodium salt that can be produced, for example, from phosphoric acid and sodium hydroxide. Although insoluble in ethanol, sodium acidic pyrophosphate is soluble in water and is used in various industrial applications such as food and cosmetics.

[0025] The amount of sodium acid pyrophosphate contained in the antibacterial agent is not necessarily limited, but for example, it is preferably 30 to 60 parts by mass, more preferably 35 to 50 parts by mass, and even more preferably 40 to 45 parts by mass, per 100 parts by mass of sodium metaphosphate. If the amount of sodium acid pyrophosphate is less than 30 parts by mass per 100 parts by mass of sodium metaphosphate, the combined effect with sodium metaphosphate may decrease. If the amount of sodium acid pyrophosphate is more than 60 parts by mass per 100 parts by mass of sodium metaphosphate, it may impart an unpleasant taste to the food to which it is added.

[0026] The antibacterial agent of the present invention may also contain auxiliary components. The auxiliary components play a role in enhancing the antibacterial effect of sodium metaphosphate and sodium acid pyrophosphate. Examples of auxiliary components include amino acids, amino acid salts, organic acids, and organic acid salts, as well as combinations thereof.

[0027] The amino acids are not particularly limited, but examples include glycine, alanine, arginine, aspartic acid, and glutamic acid. The salts of the amino acids are not particularly limited, but examples include sodium salts, potassium salts, calcium salts, magnesium salts, iron salts, and ammonium salts of the above amino acids.

[0028] Organic acids are acids other than citric acid, and include, for example, formic acid, succinic acid, adipic acid, gluconic acid, DL-tartaric acid, L-tartaric acid, lactic acid, acetic acid, fumaric acid, DL-malic acid, itaconic acid, and phytic acid. Salts of organic acids are not particularly limited, but include, for example, sodium salts, potassium salts, calcium salts, magnesium salts, iron salts, and ammonium salts of the above organic acids.

[0029] The amount of auxiliary components contained in the antibacterial agent is not necessarily limited, but for example, it is preferably 10 to 1000 parts by mass, more preferably 20 to 800 parts by mass, and even more preferably 50 to 600 parts by mass, per 100 parts by mass of sodium metaphosphate. By containing auxiliary components in such amounts in the antibacterial agent of the present invention, the antibacterial properties can be further improved.

[0030] The antibacterial agent of the present invention may contain other components as needed. Other components are not limited to, but include, for example, preservatives and excipients, and combinations thereof.

[0031] Preservatives are not particularly limited, but examples include benzoic acid, sorbic acid, propionic acid, pyrosulfite, and their salts, fish milt protein extract, pectin hydrolysate, ε-polylysine, and combinations thereof.

[0032] Excipients are not particularly limited, but examples include carbohydrates, sugar alcohols, and gums. Carbohydrates are not particularly limited, but examples include monosaccharides, oligosaccharides, and polysaccharides. Monosaccharides are not particularly limited, but examples include glucose, galactose, mannose, and fructose. Oligosaccharides are not particularly limited, but examples include lactose, sucrose, and maltose. Polysaccharides are not particularly limited, but examples include starch, pectin, and dextrin. Sugar alcohols are not particularly limited, but examples include maltitol, mannitol, sorbitol, and xylitol. Gums are not particularly limited, but examples include guar gum and xanthan gum.

[0033] In the antibacterial agent of the present invention, the content of these other components can be set by those skilled in the art in any amount.

[0034] The antibacterial agent of the present invention may be combined with water and used in the form of an aqueous solution. The water may be, for example, pure water, deionized water, distilled water, RO water, tap water, or natural water. In such water, the antibacterial agent of the present invention can be adjusted to a concentration of preferably 0.2% to 30% by mass, more preferably 0.4% to 15% by mass. By preparing the antibacterial agent of the present invention in the form of an aqueous solution having such a concentration range, it can be more uniformly dispersed and applied to food materials in the pretreatment of food materials described later, and exhibit a broader range of antibacterial activity. Such an aqueous solution containing the antibacterial agent of the present invention can be used, for example, as a pickling solution, batter, or seasoning solution commonly used in food production.

[0035] (2) Food antimicrobial kits The food antimicrobial kit of the present invention comprises the above-mentioned formulation for preparing the antimicrobial composition and a pH adjuster.

[0036] In the present invention, the pH adjusting agent is used to adjust the pH around the antibacterial agent in order to allow the antibacterial agent to exert its antibacterial properties more effectively.

[0037] Examples of pH adjusters include inorganic and organic acids and their salts that can be used in the food industry. More specific examples of pH adjusters include phosphoric acid, phosphates, carbonates, bicarbonates, acetic acid, lactic acid, gluconic acid, sodium gluconate, and succinic acid, as well as combinations thereof. For reasons that their safety in the food industry has been sufficiently confirmed and that they allow the antibacterial properties of the antibacterial agent of the present invention to be exhibited more effectively, carbonates and acetic acid are preferred as pH adjusters.

[0038] Examples of carbonates include sodium carbonate, potassium carbonate, calcium carbonate, and magnesium carbonate, as well as combinations thereof. Considering the use of the above-mentioned antibacterial agent in food products such as meat products, sodium carbonate is preferred, particularly due to its excellent versatility.

[0039] Acetic acid is not particularly limited as long as it is commonly used in the food industry, but brewed vinegar is preferred due to its versatility.

[0040] The type and amount of pH adjusting agent constituting the kit of the present invention are not particularly limited, and an appropriate one can be arbitrarily selected by a person skilled in the art depending on the type of food material used and its own pH.

[0041] The food antimicrobial kit of the present invention is used to treat food materials with the antimicrobial agent at a pH of preferably 6.3 to 7.5, more preferably 6.4 to 7.4, and even more preferably 6.5 to 7.3. If food materials are treated at a pH outside this range, the resulting food may not exhibit sufficient antimicrobial activity against various microorganisms.

[0042] The food antimicrobial kit of the present invention can exhibit excellent antimicrobial effects against the aforementioned microorganisms, particularly bacteria such as lactic acid bacteria, that adhere to food or its ingredients (food materials).

[0043] (3) Method for producing food that can be antibacterial Using the above-mentioned antibacterial agent or food antibacterial kit, food products capable of antibacterial action can be manufactured as follows.

[0044] In the present invention's method for producing food capable of antibacterial action, the food material is first treated with the above-mentioned antibacterial agent.

[0045] Food ingredients are raw materials used to obtain the foods described later, and are not particularly limited, but include, for example, meats such as beef, pork, chicken, lamb, and duck; seafood such as fish, shrimp, crab, squid, octopus, shellfish, herring roe, salmon roe, and capelin eggs; vegetables such as cabbage, lettuce, Chinese cabbage, spinach, bok choy, mizuna, chives, carrots, radishes, burdock, turnips, potatoes, sweet potatoes, taro, yams, wild yams, onions, and leeks; eggs such as chicken eggs; and combinations thereof. Food ingredients may be pre-treated by blanching or other methods, but it is preferable that they ultimately require cooking by heating.

[0046] The treatment of food materials with the above-mentioned antibacterial agent is carried out by directly applying an aqueous solution containing the antibacterial agent of the present invention to the food materials. Methods of application include, for example, immersion, spraying, coating, injection, mixing, and combinations thereof. For example, a batter or pickling solution containing the aqueous solution containing the antibacterial agent may be prepared, and the food materials may be immersed in it. Alternatively, the aqueous solution containing the antibacterial agent may be added to food materials that have been previously cut and mixed to a predetermined size and then mixed.

[0047] When treating food materials with this antibacterial agent, if the above-mentioned food antibacterial kit is used, the food materials and / or batter or pickle solution may be treated with the antibacterial agent in the kit after the pH of the food materials and / or batter or pickle solution has been adjusted using the pH adjusting agent (e.g., carbonate and / or acetic acid) that makes up the kit.

[0048] The treatment of food materials with such antibacterial agents is preferably carried out at a pH of 6.3 to 7.5, more preferably 6.4 to 7.4, and even more preferably 6.5 to 7.3. By treating food materials with the above antibacterial agent at such a pH range, the resulting food can exhibit superior antibacterial activity against various microorganisms. The temperature required for treating food materials with antibacterial agents is not particularly limited, but is preferably 0°C to 50°C.

[0049] Next, the processed food ingredients are cooked.

[0050] The processed food material is cooked, for example, under heat. Examples of cooking by heat include baking, frying, boiling, steaming, and microwave heating, as well as combinations thereof. Cooking may be carried out in stages or in a single operation. In addition, operations such as seasoning with condiments may be performed as needed. Herein, the term "cooking" as used herein includes both complete cooking, which is carried out to the point where the food is immediately edible, and partial cooking, which requires additional cooking before consumption.

[0051] In this way, it is possible to manufacture food products that can be treated with antibacterial agents.

[0052] The resulting food product can exhibit excellent antibacterial effects against the microorganisms mentioned above, particularly bacteria such as lactic acid bacteria.

[0053] The foods that can be produced by the method of the present invention are not necessarily limited, but include, for example, meat products, processed seafood products, prepared food products, and combinations thereof.

[0054] Meat products include processed meat products made from chunks of raw meat (e.g., block meat and sliced ​​meat). Examples of processed meat products include hams (e.g., boneless ham, bone-in ham, shoulder ham, loin ham, belly ham, lux ham, chopped ham, and cured ham) in the Japanese Agricultural Standards (JIS), bacon (e.g., bacon, loin bacon, shoulder bacon, and cured bacon), aged hams (e.g., aged boneless ham, aged loin ham, and aged shoulder ham), and aged bacon (e.g., aged bacon, aged loin bacon, and aged shoulder bacon); as well as other products such as roast beef, roast pork, roast chicken, prosciutto, beef tongue, smoked tongue, roasted pork, boiled pork, steamed pork, and jerky. Meat products also include processed meat products made from ground or diced raw meat through mixing. Examples of processed meat products include sausages in the Japanese Agricultural Standards (e.g., Bologna sausage, Frankfurt sausage, Wiener sausage, Lyonnaise sausage, liver sausage, liver paste, semi-dried sausage, dry sausage, pressurized sausage, uncured sausage, mixed sausage, and pressurized mixed sausage), and pressed ham (e.g., pressed ham and mixed pressed ham); as well as chilled hamburger steaks, chilled meatballs, chicken nuggets, tsukune (chicken meatballs), gyoza fillings, etc.

[0055] Examples of processed seafood products include cooked dishes using the above-mentioned seafood (for example, grilled fish, boiled fish, tempura and fried seafood), and processed seafood products such as chikuwa, kamaboko, and fish sausage.

[0056] Examples of prepared food products include, for example, cooked or semi-cooked products including the above-mentioned meat products and / or processed seafood products, specifically fish or chicken meatballs, Chikuzen-ni (a type of Japanese stew), lightly pickled vegetables, fried chicken, simmered chicken, fried white fish, omelets, boiled eggs, etc.

[0057] The food obtained in this way prevents the growth of the microorganisms described above, and compared to food that has not undergone this treatment, it can, for example, prevent or delay spoilage or fermentation, and extend the period during which its quality can be maintained. The period during which it can be extended is not particularly limited as it depends on the type of food, but for example it can be several days to several months, preferably 1 day to 3 months, and more preferably 2 days to 1 month.

[0058] Therefore, the antibacterial agent of the present invention can also be used as a "food shelf-life extender." [Examples]

[0059] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0060] (Example 1: Preparation of formulation (E1)) Formulation (E1) was obtained by mixing 100 parts by mass of sodium metaphosphate and 40 parts by mass of acidic pyrophosphate. The composition of the obtained formulation (E1) is shown in Table 1.

[0061] (Example 2: Preparation of formulation (E2)) Formulation (E2) was obtained in the same manner as in Example 1, except that 100 parts by mass of sodium acetate was added. The composition of the obtained formulation (E2) is shown in Table 1.

[0062] (Example 3: Preparation of formulation (E3)) Formulation (E3) was obtained in the same manner as in Example 1, except that 100 parts by mass of glycine was added. The composition of the obtained formulation (E3) is shown in Table 1.

[0063] (Comparative Example 1: Preparation of Formulation (C1)) We decided to use only sodium metaphosphate (100 parts by mass) as formulation (C1). The composition of formulation (C1) is shown in Table 1.

[0064] [Table 1]

[0065] (Example 4: Preparation of hamburger patties and antibacterial test under unadjusted pH conditions) A 10% aqueous solution (10 parts by mass) of the formulation (E1) obtained in Example 1 was added to the food materials shown in Table 2 below, and the mixture was mixed in a mixer and shaped into 50g portions to obtain hamburger patties. Next, the pH of a 10% suspension of these hamburger patties was measured using a pH meter (HM-41X, manufactured by Toa DKK Co., Ltd.) and was found to be 6.3. This was then baked in a steam convection oven maintained at 180°C and 60% humidity for 12 minutes to obtain hamburgers.

[0066] [Table 2]

[0067] This hamburger patty was inoculated with Lactiplantibacillus plantarum (NBRC15891) at 3 CFU / g and stored at 25°C for 72 hours. During this storage period, the bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 3.

[0068] (Example 5: Preparation of hamburger patties and antibacterial test under unadjusted pH conditions) Hamburgers were prepared in the same manner as in Example 4, except that a 10% by mass aqueous solution (10 parts by mass) of the formulation (E2) obtained in Example 2 was added instead of the formulation (E1) obtained in Example 1. The bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 3.

[0069] (Example 6: Preparation of hamburger patties and antibacterial activity test under unadjusted pH conditions) Hamburgers were prepared in the same manner as in Example 4, except that a 10% by mass aqueous solution (10 parts by mass) of the formulation (E3) obtained in Example 3 was added instead of the formulation (E1) obtained in Example 1. The bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 3.

[0070] (Comparative Example 2: Preparation of hamburger patties and antibacterial activity test under unadjusted pH conditions) Hamburgers were prepared in the same manner as in Example 4, except that the formulation (E1) obtained in Example 1 was not added. The bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 3.

[0071] (Comparative Example 3: Preparation of hamburger patties and antibacterial activity test under unadjusted pH conditions) Hamburgers were prepared in the same manner as in Example 4, except that a 10% by mass aqueous solution (10 parts by mass) of the formulation (C1) obtained in Comparative Example 1 was added instead of the formulation (E1) obtained in Example 1. The bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 3.

[0072] [Table 3]

[0073] As shown in Table 3, the hamburgers prepared in Examples 4-6 showed a lower bacterial count at 48 and 72 hours after storage compared to the hamburgers of Comparative Examples 2 and 3, indicating that the antibacterial agents (E1)-(E3) (Examples 1-3) used exhibited superior antibacterial properties.

[0074] (Examples 7-11: Preparation of hamburgers under pH adjustment and antibacterial testing) To the food ingredients shown in Table 2 above, a 10% aqueous solution (10 parts by mass) of the formulation (E1) obtained in Example 1 was added, and a predetermined amount of brewed vinegar or sodium carbonate was added as a pH adjuster. The mixture was then mixed in a mixer and shaped into 50g portions to obtain hamburger patties. Hamburgers were prepared in the same manner as in Example 4, except that this hamburger patty mixture was used, and the bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results, along with those of Example 4, are shown in Table 3.

[0075] (Examples 12-16: Preparation of hamburgers under pH adjustment and antibacterial testing) To the food ingredients shown in Table 2 above, a 10% aqueous solution (10 parts by mass) of the formulation (E2) obtained in Example 2 was added, and a predetermined amount of brewed vinegar or sodium carbonate was added as a pH adjuster. The mixture was then mixed in a mixer and shaped into 50g portions to obtain hamburger patties. Hamburgers were prepared in the same manner as in Example 4, except that this hamburger patty mixture was used, and the bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results, along with those of Example 5, are shown in Table 3.

[0076] (Examples 17-21: Preparation of hamburgers under pH adjustment and antibacterial testing) To the food ingredients shown in Table 2 above, a 10% aqueous solution (10 parts by mass) of the formulation (E3) obtained in Example 3 was added, and a predetermined amount of brewed vinegar or sodium carbonate was added as a pH adjuster. The mixture was then mixed in a mixer and shaped into 50g portions to obtain hamburger patties. Hamburgers were prepared in the same manner as in Example 4, except that this hamburger patty mixture was used, and the bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results, along with those of Example 6, are shown in Table 3.

[0077] (Comparative Examples 4-7: Hamburger preparation and antibacterial activity testing under pH adjustment) The food ingredients shown in Table 2 above were mixed in a mixer with a predetermined amount of brewed vinegar or sodium carbonate as a pH adjuster, without adding any antibacterial agents, and then shaped into 50g portions to obtain hamburger patties. Hamburgers were prepared in the same manner as in Example 4, except that this hamburger patty mixture was used, and the number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results, along with those of Comparative Example 2, are shown in Table 3.

[0078] (Comparative Examples 8-12: Hamburger preparation and antibacterial activity testing under pH adjustment) To the food ingredients shown in Table 2 above, a 10% aqueous solution (10 parts by mass) of the formulation (C1) obtained in Comparative Example 1 was added, and a predetermined amount of brewed vinegar or sodium carbonate was added as a pH adjuster. The mixture was then mixed in a mixer and shaped into 50g portions to obtain hamburger patties. Hamburgers were prepared in the same manner as in Example 4, except that this hamburger patty mixture was used, and the bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results, along with those of Comparative Example 3, are shown in Table 3.

[0079] [Table 4]

[0080] As shown in Table 4, the hamburgers prepared in Examples 4-21 showed lower bacterial counts at 48 and 72 hours after storage compared to the hamburgers of Comparative Examples 2-12, which were adjusted to the corresponding pH. This indicates that the combination of the antibacterial agents (E1)-(E3) (Examples 1-3) and sodium carbonate (pH adjuster) used provided even superior antibacterial properties.

[0081] (Example 22: Preparation of hamburger patties and antibacterial activity test under unadjusted pH conditions) A 10% aqueous solution (10 parts by mass) of the formulation (E1) obtained in Example 1 was added to the food materials shown in Table 2 above, and the mixture was mixed in a mixer and shaped into 50g portions to obtain hamburger patties. Next, the pH of the 10% suspension of these hamburger patties was measured using a pH meter (HM-41X, manufactured by Toa DKK Co., Ltd.) and was found to be 6.3. This was baked in a steam convection oven maintained at 180°C and 60% humidity for 12 minutes to obtain hamburgers.

[0082] This hamburger patty was inoculated with Lacticaseibacillus paracasei (L. paracasei) at 4 CFU / g and stored at 25°C for 72 hours. During this storage period, the bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 5.

[0083] (Comparative Example 13: Preparation of hamburger patties and antibacterial activity test under unadjusted pH conditions) Hamburgers were prepared in the same manner as in Example 22, except that the formulation (E1) obtained in Example 1 was not added. The bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 5.

[0084] (Comparative Example 14: Preparation of hamburger patties and antibacterial activity test under unadjusted pH conditions) Hamburgers were prepared in the same manner as in Example 22, except that a 10% by mass aqueous solution (10 parts by mass) of the formulation (C1) obtained in Comparative Example 1 was added instead of the formulation (E1) obtained in Example 1. The bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 5.

[0085] (Examples 23-28: Preparation of hamburgers under pH adjustment and antibacterial testing) A 10% aqueous solution (10 parts by mass) of the formulation (E1) obtained in Example 1 was added to the food ingredients shown in Table 2 above. A predetermined amount of brewed vinegar or sodium carbonate was then added as a pH adjuster, and the mixture was combined in a mixer and shaped into 50g portions to obtain hamburger patties. Hamburgers were prepared in the same manner as in Example 22, except that this hamburger patties were used, and the number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 5.

[0086] (Comparative Examples 15-20: Hamburger preparation and antibacterial activity testing under pH adjustment) The food ingredients shown in Table 2 above were mixed in a mixer with a predetermined amount of brewed vinegar or sodium carbonate as a pH adjuster, without adding any antibacterial agents, and then shaped into 50g portions to obtain hamburger patties. Hamburgers were prepared in the same manner as in Example 22, except that this hamburger patties were used, and the number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 5.

[0087] (Comparative Examples 21-26: Hamburger preparation and antibacterial activity testing under pH adjustment) To the food ingredients shown in Table 2 above, a 10% aqueous solution (10 parts by mass) of the formulation (C1) obtained in Comparative Example 1 was added, and a predetermined amount of brewed vinegar or sodium carbonate was added as a pH adjuster. The mixture was then mixed in a mixer and shaped into 50g portions to obtain hamburger patties. Hamburgers were prepared in the same manner as in Example 22, except that this hamburger patty mixture was used, and the number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 5.

[0088] [Table 5]

[0089] As shown in Table 5, the hamburgers prepared in Examples 22-28 showed suppressed bacterial counts at 48 and 72 hours after the start of storage compared to the hamburgers of Comparative Examples 13-26, which were adjusted to the corresponding pH. This indicates that the combination of the antibacterial agent (E1) (Example 1) and sodium carbonate (pH adjuster) used exhibited excellent antibacterial activity against Lacticaseibacillus paracasei.

[0090] (Example 29: Preparation of hamburger patties and antibacterial activity test under unadjusted pH conditions) A 10% aqueous solution (10 parts by mass) of the formulation (E1) obtained in Example 1 was added to the food materials shown in Table 2 above, and the mixture was mixed in a mixer and shaped into 50g portions to obtain hamburger patties. Next, the pH of the 10% suspension of these hamburger patties was measured using a pH meter (HM-41X, manufactured by Toa DKK Co., Ltd.) and was found to be 6.3. This was baked in a steam convection oven maintained at 180°C and 60% humidity for 12 minutes to obtain hamburgers.

[0091] This hamburger patty was inoculated with Leuconostoc mesennteroides (NBRC100496) at 3 CFU / g and stored at 25°C for 72 hours. During this storage period, the bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 6.

[0092] (Comparative Example 27: Preparation of hamburger patties and antibacterial activity test under unadjusted pH conditions) Hamburgers were prepared in the same manner as in Example 29, except that the formulation (E1) obtained in Example 1 was not added. The bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 6.

[0093] (Comparative Example 28: Preparation of hamburger patties and antibacterial activity test under unadjusted pH conditions) Hamburgers were prepared in the same manner as in Example 29, except that a 10% by mass aqueous solution (10 parts by mass) of the formulation (C1) obtained in Comparative Example 1 was added instead of the formulation (E1) obtained in Example 1. The bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 6.

[0094] (Examples 30-35: Preparation of hamburgers under pH adjustment and antibacterial testing) A 10% aqueous solution (10 parts by mass) of the formulation (E1) obtained in Example 1 was added to the food ingredients shown in Table 2 above. A predetermined amount of brewed vinegar or sodium carbonate was then added as a pH adjuster, and the mixture was combined in a mixer and shaped into 50g portions to obtain hamburger patties. Hamburgers were prepared in the same manner as in Example 29, except that this hamburger patty mixture was used, and the number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 6.

[0095] (Comparative Examples 29-34: Hamburger preparation and antibacterial activity testing under pH adjustment) The food ingredients shown in Table 2 above were mixed in a mixer with a predetermined amount of brewed vinegar or sodium carbonate as a pH adjuster, without adding any antibacterial agents, and then shaped into 50g portions to obtain hamburger patties. Hamburgers were prepared in the same manner as in Example 29, except that this hamburger patties were used, and the number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 6.

[0096] (Comparative Examples 35-40: Hamburger preparation and antibacterial activity testing under pH adjustment) To the food ingredients shown in Table 2 above, a 10% aqueous solution (10 parts by mass) of the formulation (C1) obtained in Comparative Example 1 was added, and a predetermined amount of brewed vinegar or sodium carbonate was added as a pH adjuster. The mixture was then mixed in a mixer and shaped into 50g portions to obtain hamburger patties. Hamburgers were prepared in the same manner as in Example 29, except that this hamburger patty mixture was used, and the number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 6.

[0097] [Table 6]

[0098] As shown in Table 6, the hamburgers prepared in Examples 29-35 showed suppressed bacterial counts at 48 and 72 hours after the start of storage compared to the hamburgers of Comparative Examples 27-40, which were adjusted to the corresponding pH. This indicates that the combination of the antibacterial agent (E1) (Example 1) and sodium carbonate (pH adjuster) used exhibited excellent antibacterial activity against Leuconostoc mesennteroides.

[0099] (Example 36: Preparation of boiled chicken and antibacterial test under unadjusted pH conditions) A 10% aqueous solution (20 parts by mass) of the formulation (E1) obtained in Example 1 was added to and mixed with the food ingredients shown in Table 7 below to obtain a seasoning liquid. At this time, the amount of water added was reduced to adjust the total volume to 100 parts by mass. Next, the pH of the 10% solution of this seasoning liquid was measured using a pH meter (HM-41X, manufactured by Toa DKK Co., Ltd.) and was found to be 6.0. Chicken cut into 15g pieces was mixed with this seasoning liquid in a mass ratio of 1:1 (chicken:seasoning liquid) and placed in a vacuum-sealed container. This vacuum-sealed container was heated in 90°C hot water for 60 minutes, and after the container was thoroughly cooled with running water, it was opened and the seasoning liquid was removed to obtain boiled chicken.

[0100] [Table 7]

[0101] This chicken stew was inoculated with 20 CFU / g of Lactiplantybacillus plantarum (NBRC15891) and stored at 30°C for 72 hours. During this storage, the bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 8.

[0102] (Example 37: Preparation of boiled chicken and antibacterial test under unadjusted pH conditions) Chicken stew was prepared in the same manner as in Example 36, except that a 10% by mass aqueous solution (20 parts by mass) of the formulation (E2) obtained in Example 2 was added instead of the formulation (E1) obtained in Example 1. The number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 8.

[0103] (Example 38: Preparation of boiled chicken and antibacterial test under unadjusted pH conditions) Chicken stew was prepared in the same manner as in Example 36, except that a 10% by mass aqueous solution (20 parts by mass) of the formulation (E3) obtained in Example 3 was added instead of the formulation (E1) obtained in Example 1. The bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 8.

[0104] (Comparative Example 41: Preparation of boiled chicken and antibacterial activity test under unadjusted pH conditions) Chicken stew was prepared in the same manner as in Example 36, except that the formulation (E1) obtained in Example 1 was not added. The bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 8.

[0105] (Comparative Example 42: Preparation of boiled chicken and antibacterial activity test under unadjusted pH conditions) Chicken stew was prepared in the same manner as in Example 36, except that a 10% by mass aqueous solution (20 parts by mass) of the formulation (C1) obtained in Comparative Example 1 was added instead of the formulation (E1) obtained in Example 1. The number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 8.

[0106] (Examples 39-43: Preparation of boiled chicken under pH adjustment and antibacterial properties test) A 10% aqueous solution (20 parts by mass) of the preparation (E1) obtained in Example 1 was added to the food ingredients shown in Table 7 above. A predetermined amount of brewed vinegar or sodium carbonate was then added as a pH adjuster and mixed to obtain a seasoning liquid. Chicken stew was prepared in the same manner as in Example 36, except that this seasoning liquid was used, and the number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 8.

[0107] (Examples 44-48: Preparation of boiled chicken under pH adjustment and antibacterial activity test) A 10% aqueous solution (20 parts by mass) of the formulation (E2) obtained in Example 2 was added to the food ingredients shown in Table 7 above. A predetermined amount of brewed vinegar or sodium carbonate was then added as a pH adjuster and mixed to obtain a seasoning liquid. Chicken stew was prepared in the same manner as in Example 36, except that this seasoning liquid was used, and the number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 8.

[0108] (Examples 49-53: Preparation of boiled chicken under pH adjustment and antibacterial properties test) A 10% aqueous solution (20 parts by mass) of the formulation (E3) obtained in Example 3 was added to the food ingredients shown in Table 7 above. A predetermined amount of brewed vinegar or sodium carbonate was then added as a pH adjuster and mixed to obtain a seasoning liquid. Chicken stew was prepared in the same manner as in Example 36, except that this seasoning liquid was used, and the number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 8.

[0109] (Comparative Examples 43-47: Preparation of boiled chicken under pH adjustment and antibacterial activity test) The food ingredients shown in Table 7 above were mixed with a predetermined amount of brewed vinegar or sodium carbonate as a pH adjuster, without adding any antibacterial agents, to obtain a seasoning liquid. Chicken stew was prepared in the same manner as in Example 36, except that this seasoning liquid was used, and the number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 8.

[0110] (Comparative Examples 48-52: Preparation of boiled chicken under pH adjustment and antibacterial activity test) A 10% aqueous solution (20 parts by mass) of the formulation (C1) obtained in Comparative Example 1 was added to the food ingredients shown in Table 7 above. A predetermined amount of brewed vinegar or sodium carbonate was then added as a pH adjuster and mixed to obtain a seasoning liquid. Chicken stew was prepared in the same manner as in Example 36, except that this seasoning liquid was used, and the number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 8.

[0111] [Table 8]

[0112] As shown in Table 8, the chicken stew prepared in Examples 36-53 showed a lower bacterial count at 48 and 72 hours after storage compared to the chicken stew of Comparative Examples 41-52, which were adjusted to the corresponding pH. This indicates that the combination of the antibacterial agents (E1)-(E3) (Examples 1-3) and sodium carbonate (pH adjuster) used provided even better antibacterial properties.

[0113] (Example 54: Preparation of fish balls and antibacterial activity test under unadjusted pH conditions) A 10% aqueous solution (8 parts by mass) of the formulation (E1) obtained in Example 1 was added to the food materials shown in Table 9 below and mixed. The mixture was then molded into 15g portions to obtain raw fish balls. At this time, the amount of water added was reduced to adjust the total volume to 100 parts by mass. Next, the pH of the 10% suspension of these raw fish balls was measured using a pH meter (HM-41X, manufactured by Toa DKK Co., Ltd.) and was found to be 6.3. This was boiled in 100°C hot water for 10 minutes to obtain fish balls.

[0114] [Table 9]

[0115] These fish balls were inoculated with Lactiplantybacillus plantarum (NBRC15891) at a rate of 2 CFU / g and stored at 10°C for 72 hours. During this storage period, the bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 10.

[0116] (Example 55: Preparation of fish balls and antibacterial activity test under unadjusted pH conditions) Fish balls were prepared in the same manner as in Example 54, except that a 10% by mass aqueous solution (8 parts by mass) of the preparation (E2) obtained in Example 2 was added instead of the preparation (E1) obtained in Example 1. The bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 10.

[0117] (Example 56: Preparation of fish balls and antibacterial activity test under unadjusted pH conditions) Fish balls were prepared in the same manner as in Example 54, except that a 10% by mass aqueous solution (8 parts by mass) of the preparation (E3) obtained in Example 3 was added instead of the preparation (E1) obtained in Example 1. The bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 10.

[0118] (Comparative Example 53: Preparation of fish balls and antibacterial activity test under unadjusted pH conditions) Fish balls were prepared in the same manner as in Example 54, except that the formulation (E1) obtained in Example 1 was not added. The bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 10.

[0119] (Comparative Example 54: Preparation of fish balls and antibacterial activity test under unadjusted pH conditions) Fish balls were prepared in the same manner as in Example 54, except that a 10% by mass aqueous solution (8 parts by mass) of the formulation (C1) obtained in Comparative Example 1 was added instead of the formulation (E1) obtained in Example 1. The bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 10.

[0120] (Examples 57-61: Preparation of fish balls under pH adjustment and antibacterial activity testing) A 10% aqueous solution (8 parts by mass) of the preparation (E1) obtained in Example 1 was added to the food materials shown in Table 9 above. A predetermined amount of brewed vinegar or sodium carbonate was then added as a pH adjuster, and the mixture was combined to obtain raw fish balls. Fish balls were prepared in the same manner as in Example 54, except that these raw fish balls were used, and the number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 10.

[0121] (Examples 62-66: Preparation of fish balls under pH adjustment and antibacterial activity testing) To the food ingredients shown in Table 9 above, a 10% aqueous solution (8 parts by mass) of the preparation (E2) obtained in Example 2 was added, and a predetermined amount of brewed vinegar or sodium carbonate was added as a pH adjuster. The mixture was then combined to obtain raw fish balls. Fish balls were prepared in the same manner as in Example 54, except that these raw fish balls were used, and the bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 10.

[0122] (Examples 67-71: Preparation of fish balls under pH adjustment and antibacterial activity test) A 10% aqueous solution (8 parts by mass) of the preparation (E3) obtained in Example 3 was added to the food materials shown in Table 9 above. A predetermined amount of brewed vinegar or sodium carbonate was then added as a pH adjuster, and the mixture was combined to obtain raw fish balls. Fish balls were prepared in the same manner as in Example 54, except that these raw fish balls were used, and the bacterial count was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 10.

[0123] (Comparative Examples 55-59: Preparation of fish balls under pH adjustment and antibacterial activity testing) Raw fish balls were prepared by adding a predetermined amount of brewed vinegar or sodium carbonate as a pH adjuster to the food ingredients shown in Table 9 above, without adding any antibacterial agents, and mixing the mixture. Fish balls were prepared in the same manner as in Example 54, except that these raw fish balls were used, and the number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 10.

[0124] (Comparative Examples 60-64: Preparation of fish balls under pH adjustment and antibacterial activity testing) To the food materials shown in Table 9 above, a 10% aqueous solution (8 parts by mass) of the preparation (C1) obtained in Comparative Example 1 was added, and a predetermined amount of brewed vinegar or sodium carbonate was added as a pH adjuster. The mixture was then combined to obtain raw fish balls. Fish balls were prepared in the same manner as in Example 54, except that these raw fish balls were used, and the number of bacteria was measured immediately after the start of storage (0 hours), at 48 hours, and at 72 hours. The results are shown in Table 10.

[0125] [Table 10]

[0126] As shown in Table 10, the fish balls prepared in Examples 54-71 showed a lower bacterial count at 48 and 72 hours after storage compared to the fish balls of Comparative Examples 53-64, which were adjusted to the corresponding pH. This indicates that the combination of the antibacterial agents (E1)-(E3) (Examples 1-3) and sodium carbonate (pH adjuster) used resulted in even better antibacterial properties. [Industrial applicability]

[0127] The present invention is useful in various technical fields, such as the food industry and cosmetics.

Claims

1. An antibacterial agent containing sodium metaphosphate and sodium acid pyrophosphate (except when it contains citric acid).

2. The antibacterial agent according to claim 1, wherein the acidic sodium pyrophosphate is contained in a ratio of 30 to 60 parts by mass per 100 parts by mass of the sodium metaphosphate.

3. The antibacterial agent according to claim 1, further comprising an auxiliary component, wherein the auxiliary component is at least one selected from the group consisting of amino acids, amino acid salts, organic acids, and organic acid salts.

4. A kit for antimicrobial use of food (excluding cases containing citric acid) comprising the antimicrobial agent and pH adjuster described in any one of claims 1 to 3.

5. The food antimicrobial kit according to claim 4, wherein the pH adjusting agent is at least one selected from the group consisting of carbonates and acetic acid.

6. A food antimicrobial kit according to claim 4, used for processing food materials at a pH of 6.3 to 7.

5.

7. A method for producing food that can be antibacterial. A step of treating food material with an antibacterial agent according to any one of claims 1 to 3, The process of cooking the processed food material, Methods that include...

8. The method according to claim 7, wherein the step of treating the food material with the antibacterial agent is carried out in the presence of a pH adjuster.

9. The method according to claim 8, wherein the pH adjusting agent is at least one selected from the group consisting of carbonates and brewed vinegars.

10. The method according to claim 7, wherein the step of treating the food material with the antibacterial agent is carried out under a pH of 6.3 to 7.5.

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