Green tea extract with antibacterial effect against heat-resistant spore-forming microorganisms and its use
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- CJ CHEILJEDANG CORP
- Filing Date
- 2024-05-31
- Publication Date
- 2026-06-11
AI Technical Summary
【0012】 本出願は、食品中に混合時にも食品中のその他タンパク質、脂肪、糖又は塩などによる変性又は食品製造及び殺菌工程、貯蔵及び流通過程などにおける外部環境変化による変性が最小化され、耐熱性胞子形成微生物に対する抗菌効果が消失せず、摂取しても問題がない天然物質を含む、耐熱性胞子形成微生物に対する抗菌用組成物を提供し、これをレトルト食品などに適用することができる。
Smart Images
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Abstract
Claims
1. An antimicrobial composition containing green tea extract as an active ingredient, for use against heat-resistant spore-forming microorganisms.
2. The composition according to claim 1, wherein the heat-resistant spore-forming microorganism is Bacillus sporothermodurans.
3. The composition according to claim 1, wherein the green tea extract contains polyphenols.
4. The composition according to claim 3, wherein the polyphenol includes catechins.
5. The composition according to claim 4, wherein the catechins are one or more selected from the group consisting of epigallocatechin gallate, epigallocatechin, epicatechin, epicatechin gallate, gallocatechin gallate, and DL-catechin.
6. A food product comprising the antimicrobial composition according to any one of claims 1 to 5.
7. The food according to claim 6, wherein the food is a retort food.
8. The food according to claim 7, wherein the retort food is a retort food of soup or sauce.
9. The food according to claim 6, wherein the antibacterial composition is contained in the food at an amount of 0.05% (w / w) or more and 1% (w / w) or less.
10. A method for suppressing heat-resistant spore-forming microorganisms in retort foods, comprising the step of adding green tea extract during the manufacturing process of retort foods.
11. The method according to claim 10, wherein the retort food is a retort food of soup or sauce.
12. The method according to claim 10, wherein the retort food has a pH of 4 to 8.
13. The step of adding green tea extract to soup or sauce-type foods; and A method for producing a retort food product of soup or sauce, comprising the step of retorting a food product of soup or sauce to which the green tea extract has been added.