Bacteriostatic composition, bacteriostatic method, and processed food

Abstract

To provide a technology having an excellent bacteriostatic effect and capable of improving the preservation of food even if the food is prone to the growth of microorganisms.SOLUTION: A bacteriostatic composition of the present invention contains ferulic acids, one or more selected from organic acids other than ferulic acid and salts of the organic acids, and an ester of myristic acid. The organic acid is preferably acetic acid, and the salt of the organic acid is preferably sodium acetate. A bacteriostatic method of the present invention includes a step of treating food using the bacteriostatic composition of the present invention. A processed food of the present invention contains the bacteriostatic composition of the present invention.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a bacteriostatic composition and a bacteriostatic method for foods, as well as a processed food containing the bacteriostatic composition and a method for producing the same. [Background technology]

[0002] In the food industry, there has traditionally been a demand for improving the shelf life of food, mainly from the perspective of food safety and security. In recent years, food waste at retail stores due to expiration dates and other factors has become a problem, and there is a demand for improving the shelf life of food from the perspective of reducing food waste. In particular, for processed foods such as boxed lunches and side dishes, the distribution and sales format in which they are mass-produced in factories or in-store kitchens, then transported and stored before reaching consumers has become widespread in recent years. However, compared to retort foods that are sealed in containers and heated and pressurized, these processed foods are more susceptible to problems of spoilage and deterioration due to the proliferation of microorganisms, and therefore it is necessary to apply a high-level bacteriostatic technology that is effective against a wide range of bacteria.

[0003] Conventionally, as bacteriostatic agents that suppress the growth of microorganisms and improve the shelf life of foods, organic acids and organic acid salts having antibacterial properties, such as acetic acid, sodium acetate, and ferulic acid, and emulsifiers, such as glycerin fatty acid esters, have been known. Patent Document 1 describes a food preservative that contains ferulic acids and at least one of an organic acid, an organic acid salt, and chitosan as active ingredients. Patent Document 2 describes a food preservative containing a vitamin B1 salt and ferulic acids. Patent Document 3 describes an agent for improving the shelf life of food, which contains a diglycerol fatty acid ester and at least one component selected from the group consisting of an organic acid and / or a salt thereof, an amino acid, and an alcohol. Patent Document 4 describes a bacteriostatic agent containing ferulic acid and a sucrose fatty acid ester. Patent Document 5 describes a food preservative containing a combination of a decomposition product of chitosan, ferulic acid, and at least one of glycine and alanine. Patent Document 6 describes an agent for extending the shelf life of steamed foods, which contains (a) glycine, (b) a polymerized phosphate, (c) an organic acid, (d) one or more of a monoglycerol fatty acid ester, a diglycerol fatty acid ester, and a triglycerol fatty acid ester, and (e) lysozyme. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 5-168449 [Patent Document 2] Patent No. 2008-113625 [Patent Document 3] JP 2001-161 A [Patent Document 4] JP 2007-267632 A [Patent Document 5] JP 2011-92018 A [Patent Document 6] JP 2015-181466 A Summary of the Invention [Problem to be solved by the invention]

[0005] In processed foods, it is necessary to prevent spoilage and deterioration caused by various microorganisms present in the manufacturing environment. In order to prevent spoilage and deterioration caused by microorganisms, a bacteriostatic component has been added to the food. In recent years, there has been an increasing demand for a bacteriostatic component that can achieve a bacteriostatic effect even in a small amount due to concerns about the influence on the taste of the food. In addition, spoilage and deterioration caused by lactic acid bacteria, which are relatively abundant in the environment, among various microorganisms present in the manufacturing environment of processed foods, is an issue. However, in conventional bacteriostatic compositions, the bacteriostatic effect of lactic acid bacteria is insufficient, so that it is difficult to obtain the bacteriostatic effect of lactic acid bacteria in a small amount. In addition, when the bacteriostatic composition contains an emulsifier, the bitterness derived from the emulsifier may affect the taste.

[0006] An object of the present invention is to provide a bacteriostatic composition, a bacteriostatic method, a processed food, and a method for producing the same, which can eliminate the various drawbacks of the above-mentioned conventional techniques. [Means for solving the problem]

[0007] As a result of extensive research, the present inventors have surprisingly discovered that by using a combination of esters of ferulic acids and myristic acid in the presence of organic acids, it is possible to effectively increase the bacteriostatic activity against lactic acid bacteria in processed foods, and that the bitterness derived from the emulsifier can be reduced compared to when other esters are used as emulsifiers, making it easier to maintain the original taste of the processed foods.

[0008] The present invention is based on the above findings, One or more selected from organic acids other than ferulic acid and salts of the organic acids; and an ester of myristic acid. The present invention also relates to a bacteriostatic method, which comprises a step of treating food with the bacteriostatic composition of the present invention. The present invention also relates to a processed food comprising the bacteriostatic composition of the present invention. The present invention also relates to a method for producing processed foods, which comprises a step of blending the bacteriostatic composition of the present invention. Effect of the Invention

[0009] According to the bacteriostatic composition and bacteriostatic method of the present invention, the microbial safety of food can be effectively improved and the original taste of the food can be easily maintained. The processed food of the present invention and the processed food obtained by the manufacturing method of the present invention contain the bacteriostatic composition of the present invention, so that the microbial safety is high, the food can be stored for a long time, and the food tastes good. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Hereinafter, preferred embodiments of the bacteriostatic composition of the present invention will be described. The bacteriostatic composition of the present invention uses three kinds of bacteriostatic components, namely, ferulic acids, one or more selected from organic acids other than ferulic acid and salts of said organic acids, and an ester of myristic acid. With this configuration, the bacteriostatic composition of the present invention exhibits excellent bacteriostatic action even against lactic acid bacteria that are difficult to bacteriostatically with conventional bacteriostatic agents, and can improve the preservability and maintain the freshness and quality of even foods such as side dishes that are not retorted and in which microorganisms tend to grow. In addition, by using an ester of myristic acid in combination in the presence of ferulic acids and organic acids, the bitterness felt when an emulsifier made of another ester is combined is suppressed, making it easy to maintain the original taste of the food. In addition, the combination of the three essential components in the present invention is easy to obtain a sufficient bacteriostatic effect on lactic acid bacteria with a small amount, so it is easy to maintain both the taste of the food and the sufficient bacteriostatic effect of lactic acid bacteria.

[0011] Ferulic acids include ferulic acid, water-soluble salts of ferulic acid, and esters of ferulic acid. Ferulic acid is present in the cell walls of plants and has antioxidant properties. The molecular formula of ferulic acid is C 10 H 10 O4. Ferulic acid is registered under the CAS number: 537-98-4, and its IUPAC name is (E)-3-(4-hydroxy-3-methoxy-phenyl)propane-2-enolic acid. Examples of water-soluble salts of ferulic acid include sodium ferulate, potassium ferulate, and calcium ferulate. Examples of esters of ferulic acid include esters of ferulic acid and lower alcohols having 1 to 5 carbon atoms, specifically methyl ferulate or ethyl ferulate. As the ferulic acid, it is preferable to use ferulic acid in terms of high bacteriostatic properties and easy availability.

[0012] The ferulic acids may be extracts extracted from natural products such as plants, commercial products sold as reagents, or synthetic products chemically synthesized by the user. The content of ferulic acids in these extracts, commercial products, and synthetic products is preferably 50% by mass or more, more preferably 80% by mass or more, and even more preferably 95% by mass or more. The extracts, commercial products, and synthetic products may contain other components besides ferulic acids within a range that does not inhibit the desired effects of the present invention.

[0013] Examples of organic acids other than ferulic acid include edible monovalent, divalent or trivalent or higher carboxylic acids, such as acetic acid, lactic acid, fumaric acid, citric acid, malic acid, gluconic acid, adipic acid, and sorbic acid. As organic acid salts, it is preferable to use alkali metal salts and alkaline earth metal salts of the above-mentioned various organic acids in terms of bacteriostatic effect and taste. Examples of alkali metal salts include sodium salts and potassium salts. Examples of alkaline earth metal salts include calcium salts. Hereinafter, one or more selected from organic acids other than ferulic acid and salts of the organic acids are also referred to as "organic acids". One or more organic acids can be used in combination. In terms of high bacteriostatic effect, easy availability, and taste, it is preferable to use acetic acid, citric acid, malic acid, lactic acid, fumaric acid, and adipic acid as organic acids other than ferulic acid, and it is most preferable to use acetic acid. As the organic acid salt, in terms of high bacteriostatic activity, easy availability, solubility, and buffering power, salts of acetic acid, citric acid, malic acid, lactic acid, fumaric acid, and adipic acid are preferred, salts of acetic acid are more preferred, alkali metal salts of acetic acid are even more preferred, and sodium acetate is most preferred.

[0014] Examples of myristic acid esters include monoglycerol myristic acid ester, diglycerol myristic acid ester, polyglycerol myristic acid ester, sucrose myristic acid ester, etc., and these can be used alone or in combination of two or more. Of these, the myristic acid ester is preferably one or more selected from diglycerol myristic acid ester and sucrose myristic acid ester for reasons of bacteriostasis and taste.

[0015] Suitable commercially available myristic acid esters include "M-1695" (sucrose myristic acid ester) manufactured by Mitsubishi Chemical Chemical Foods and "Poem DM-100" (diglycerin myristic acid ester) manufactured by Riken Vitamin.

[0016] In the bacteriostatic composition of the present invention, the ratio of ferulic acids and myristic acid ester is preferably 10 parts by mass or more and 500 parts by mass or less of myristic acid ester per 100 parts by mass of ferulic acids in terms of bacteriostatic properties and taste, more preferably 50 parts by mass or more and 500 parts by mass or less, even more preferably 60 parts by mass or more and 400 parts by mass or less, and particularly preferably 60 parts by mass or more and 350 parts by mass or less. The ratio of ferulic acids and organic acids is preferably 100 parts by mass or more and 5000 parts by mass or less of organic acids per 100 parts by mass of ferulic acids in terms of bacteriostatic properties and taste, more preferably 1000 parts by mass or more and 3000 parts by mass or less.

[0017] From the viewpoint of bacteriostasis, the total amount of ferulic acids, organic acids and myristic acid ester is preferably 30% by mass or more, more preferably 50% by mass or more, and particularly preferably 60% by mass or more, based on the total mass of the bacteriostatic composition of the present invention. When the bacteriostatic composition of the present invention contains components other than ferulic acids, organic acids and myristic acid ester, the components include a solvent such as water and a food material such as dextrin as an excipient.

[0018] From the viewpoint of easily obtaining a food with high bacteriostatic properties while maintaining its taste, the content of ferulic acids in the bacteriostatic composition of the present invention is preferably 0.1 to 20% by mass, more preferably 1 to 10% by mass, based on the total mass of the bacteriostatic composition. From the same viewpoint, the content of organic acids in the bacteriostatic composition is preferably 10 to 95% by mass, more preferably 20 to 80% by mass, and may be 60% by mass or less in some cases, based on the total mass of the bacteriostatic composition. From the same viewpoint, the content of myristic acid ester in the bacteriostatic composition is preferably 0.1 to 20% by mass, more preferably 1 to 10% by mass, based on the total mass of the bacteriostatic composition.

[0019] The bacteriostatic composition of the present invention is preferably substantially free of chitosan. This is because when chitosan is used, it is difficult to work with it because it needs to be dissolved in acid. "Substantially free of chitosan" preferably means that the amount of chitosan is 1% by mass or less, more preferably 0.1% by mass or less, and even more preferably 0% by mass, relative to the total mass of the bacteriostatic composition of the present invention.

[0020] The bacteriostatic composition of the present invention is preferably substantially free of vitamin B1. Vitamin B1 has a strong vitamin odor and a bitter taste, which may affect the taste. It is also known that the bacteriostatic effect of vitamin B1 decreases in the presence of starch or protein, making it less versatile for food. "Substantially free of vitamin B1" preferably means that the amount of vitamin B1 is 1% by mass or less, more preferably 0.1% by mass or less, and even more preferably 0% by mass, relative to the total mass of the bacteriostatic composition of the present invention.

[0021] The form of the bacteriostatic composition of the present invention is not particularly limited, and may be any form such as powder, liquid, paste, etc. Typically, it is in powder form.

[0022] The bacteriostatic composition of the present invention is used to suppress deterioration of food freshness and quality, and to improve its preservability. The type of food to which the bacteriostatic composition of the present invention can be applied is not particularly limited, and may be, for example, uncooked foods of various ingredients such as vegetables, beans, potatoes, wild plants, fruits, meat, chicken, marine products, and grains, or cooked or semi-cooked foods, so-called processed foods, such as side dishes, rice, noodles, confectionery, soups, dairy products, and tofu. Note that the term "semi-cooked" here refers to incomplete cooking. For example, semi-cooked foods refer to foods in which ingredients have been prepared by seasoning, cutting, peeling, skewering, powdering, etc., and include foods that have been heated but not yet seasoned, foods that have been coated and seasoned but not heated, and cut vegetables. The bacteriostatic composition of the present invention is particularly useful for processed foods, and in particular for side dishes that are cooked foods that do not fall under retort foods. Examples of side dishes include salads, stews, grilled dishes, boiled dishes, steamed dishes, stir-fried dishes, fried dishes, soups, and salads.

[0023] The bacteriostatic composition of the present invention is effective against a wide range of microorganisms, but in particular, it can effectively inhibit the proliferation of lactic acid bacteria. The type of lactic acid bacteria is not particularly limited, but in general, lactic acid bacteria that are likely to be mixed in during food production include Lactobacillus bacteria, Leuconostoc bacteria, Lactococcus bacteria, Pediococcus bacteria, Weissella bacteria, Enterococcus bacteria, etc. In addition, microorganisms other than lactic acid bacteria that are likely to be mixed in during food production include, for example, yeast and coliform bacteria. The bacteriostatic composition of the present invention can effectively inhibit the proliferation of these bacteria. For example, coliform bacteria include Klebsiella genus, Enterobacter genus, Citrobacter genus, Escherichia genus, Leclercia genus, Pantoea genus, Yersinia genus, Raoultella genus, Rahnella genus, Serratia genus, Aeromonas genus, Yokenella genus, Erwinia genus, Pectobacterium genus, and Kluyvera genus.

[0024] The bacteriostatic method of the present invention will be described below. The bacteriostatic method of the present invention uses the bacteriostatic composition of the present invention described above. The above description of the bacteriostatic composition of the present invention is appropriately applied to the bacteriostatic method of the present invention described below.

[0025] The bacteriostatic method of the present invention includes a step of treating food with the bacteriostatic composition of the present invention (hereinafter also referred to as "bacteriostatic treatment step"). In the bacteriostatic treatment step, the method of treating food using the bacteriostatic composition may be any method capable of contacting the bacteriostatic composition with the food to be treated, and may be appropriately set according to the type of food, the form of the bacteriostatic composition, etc. For example, the bacteriostatic composition may be added by sprinkling, covering, mixing, applying, spraying, etc. on the food, or the food may be immersed in a liquid bacteriostatic composition. Alternatively, food may be produced by cooking or semi-cooking ingredients using the bacteriostatic composition. In the bacteriostatic treatment step, the amount of the bacteriostatic composition used (the content of the components of the bacteriostatic composition in the food) may be appropriately set according to the type of food, the form of the bacteriostatic composition, etc., and is not particularly limited. The amount of the bacteriostatic composition used relative to the food to be treated can be set in the same manner as for the processed food of the present invention described later. In one embodiment of the bacteriostatic treatment step, the food is treated so that the pH of the food after the bacteriostatic treatment step is in the range of 4.0 to 7.0, and the same method as the manufacturing method of the processed food of the present invention described later can be adopted as the method for treating this food.

[0026] An example of the bacteriostatic method of the present invention is a method in which food is treated with the bacteriostatic composition of the present invention and then the resulting food is frozen-chilled. Frozen-chilled refers to a process in which a food is frozen and then thawed at a non-freezing temperature of 12°C or less, and the food obtained through this process is also called frozen-chilled food. Examples of frozen-chilled foods include foods that are stored in a frozen state, distributed, thawed and sold at a non-freezing temperature of 12°C or less, and foods that are stored in a frozen state, thawed at a non-freezing temperature of 12°C or less during distribution, and then sold. In this method, the food treated with the bacteriostatic composition of the present invention is subjected to freezing and thawing, and bacteriostasis of lactic acid bacteria and the like in the food can be effectively achieved. When the bacteriostatic composition of the present invention is used, the bacteriostatic effect is excellent 24 to 120 hours after thawing, particularly in the above-mentioned frozen-chilled process. Therefore, the bacteriostatic composition of the present invention and the bacteriostatic method using the same are suitable for foods in a frozen-chilled form (frozen-chilled foods). The freezing temperature for the frozen chilled product is preferably, for example, -40°C to -10°C. The thawing and subsequent chilling temperatures for the frozen chilled product are preferably 0 to 12°C, more preferably 0 to 10°C.

[0027] The processed food of the present invention will be described below. The above explanation of the bacteriostatic composition and the bacteriostatic method of the present invention is appropriately applied to the processed food of the present invention described below.

[0028] The processed food of the present invention contains the bacteriostatic composition of the present invention described above, i.e., a bacteriostatic composition containing ferulic acids, organic acids, and an ester of myristic acid. Therefore, the processed food of the present invention has high microbial safety and can be stored for a long time even in a form that is inherently prone to storage problems, such as a form stored, distributed, and / or sold in a chilled state or a frozen chilled form. In addition, the original qualities of the processed food, such as taste and texture, are easily maintained.

[0029] The content of ferulic acids in the processed food of the present invention is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, based on the total mass of the processed food, from the viewpoint of improving microbial safety. The upper limit of the content of ferulic acids in the processed food of the present invention is preferably 0.1% by mass or less, more preferably 0.07% by mass or less, based on the total mass of the processed food, from the viewpoint of minimizing the influence on the taste of the processed food.

[0030] From the viewpoint of improving microbial safety, the content of organic acids in the processed food of the present invention is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, based on the total mass of the processed food. The upper limit of the content of organic acids in the processed food of the present invention is preferably 5% by mass or less, more preferably 2% by mass or less, and even more preferably 0.5% by mass or less, based on the total mass of the processed food, from the viewpoint of minimizing the influence on the taste of the processed food.

[0031] The content of the myristic acid ester in the processed food of the present invention is 0.005% by mass or more, preferably 0.01% by mass or more, based on the total mass of the processed food, from the viewpoint of improving microbial safety. The upper limit of the content of the myristic acid ester in the processed food of the present invention is preferably 0.2% by mass or less, more preferably 0.1% by mass or less, based on the total mass of the processed food, from the viewpoint of minimizing the influence on the taste, etc. of the processed food. As shown in the examples below, in the present invention, by combining organic acids, myristic acid esters and ferulic acids as bacteriostatic components, sufficient bacteriostatic effect can be obtained even with a very small amount of bacteriostatic component. However, this shows the high bacteriostatic effect of the present invention, and does not limit the present invention to a specific amount.

[0032] The bacteriostatic method, processed food, and method for producing a processed food of the present invention are characterized in that ferulic acids, organic acids, and esters of myristic acid, which are essential components of the bacteriostatic composition of the present invention, are externally added to food. Therefore, in the present invention, none of the ferulic acids, organic acids, and esters of myristic acid are derived from the food to be bacteriostatic. For this reason, for example, when organic acids and esters of myristic acid are added to foodstuffs such as vegetables, rice bran, and rice germ oil that contain ferulic acids in an amount that can stably exhibit a predetermined effect (specifically, for example, 0.005% by mass or more), this does not fall under the bacteriostatic method, processed food, and method for producing a processed food of the present invention.

[0033] The pH of the processed food of the present invention is not particularly limited, but is preferably in the range of pH 4.0 to 7.0, more preferably in the range of pH 4.5 to 6.5, from the viewpoint of the balance between the bacteriostatic effect and the taste of the food. The "pH of the food" referred to here is the pH of the food in a state in which the bacteriostatic composition containing ferulic acids, organic acids, and an ester of myristic acid is contained. The pH of the food is measured at 20-25°C. The pH of the food is measured by diluting the food 2 to 10 times by mass with ion-exchanged water or physiological saline, and forming it into a paste using a stomacher or mixer.

[0034] The manufacturing method of the processed food of the present invention includes a step of blending the bacteriostatic composition of the present invention. This blending step can be carried out, for example, by sprinkling, mixing, sprinkling, applying or spraying the bacteriostatic composition on the processed food not containing the bacteriostatic composition. Alternatively, it can be carried out by immersing the processed food not containing the bacteriostatic composition in a liquid bacteriostatic composition. Alternatively, it can be carried out by cooking or semi-cooking food materials with the bacteriostatic composition.

[0035] The processed food of the present invention is typically a cooked or semi-cooked food that is stored, distributed, and / or sold frozen, refrigerated, or at room temperature. Specific examples of the processed food include prepared dishes (mixed dishes, simmered dishes, grilled dishes, boiled dishes, steamed dishes, stir-fried dishes, fried dishes, soups, salads, etc.), rice dishes, noodles, confectioneries, soups, dairy products, and tofu.

[0036] The processed food of the present invention may be one that is stored, distributed and / or sold in a chilled state, or may be a frozen chilled food. The "chilled state" referred to here means a state in which the temperature of the processed food is low enough not to freeze. The temperature of a chilled processed food is preferably 0 to 12°C, more preferably 0 to 10°C. The temperature of a processed food typically means the temperature at the center of the processed food. EXAMPLES

[0037] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0038] 1. Bacteriostatic test of inoculated lactic acid bacteria or coliform bacteria [Example 1 and Comparative Examples 1 and 2] (Test Method) A seasoning liquid was prepared by mixing 4g of ground white sesame seeds, 7g of sesame paste, 4g of soy sauce, 18g of sugar, and 7g of mayonnaise. Ferulic acid, sodium acetate, and an ester of myristic acid (diglycerin myristate: Riken Vitamin "Poem DM-100") were added to this seasoning liquid and mixed. Next, 150g of drained tofu and 100g of boiled and drained spinach were added to 35g of the seasoning liquid to which the above three ingredients had been added, and mixed to obtain Shiraae. The obtained Shiraae was mixed with a cocktail of the following four strains of lactic acid bacteria and stored at 10°C. The amounts of ferulic acid, sodium acetate, and diglycerin myristate used were such that the ratio in the processed food (spinach Shiraae) was the amount shown in Table 1. The amount of lactic acid bacteria inoculated was such that the total of the four strains was 7cfu / g for the processed food (spinach Shiraae). The number of lactic acid bacteria was measured by the following method immediately before inoculation (0 h) and 72, 96, and 120 hours after inoculation. The results are shown in Table 1.

[0039] A cocktail of four strains of lactic acid bacteria used Weissella viridescens BI-315 Leuconostoc mesenteroides BI-427 Leuconostoc citreum BI-543 Leuconostoc pseudomesenteroides BI-544 The cocktail of the four bacterial species was prepared by adding culture solutions of the above bacterial species to sterilized 0.1% by mass peptone water, so that the concentration of each bacterial species was 3,500 cfu / ml in the peptone water.

[0040] <Method for measuring viable lactic acid bacteria count> The viable cell count was measured by the surface smear plate method, specifically as follows. 0.1 mL of the sample solution prepared by the method described below or 0.1 mL of the sample solution diluted 100-fold or 10,000-fold was dropped onto the surface of the agar medium that had been solidified in advance as a flat plate, and the sample was evenly smeared with a Conlarge stick and cultured. The medium and culture conditions used were MRS agar medium (Merck) and aerobic culture at 30°C for 72 hours. The viable cell count was calculated by multiplying the number of colonies grown in the medium by the dilution factor to calculate the viable cell count (cfu / g) per 1 g of processed food. Measurements were performed in duplicate, and the average was used as the viable cell count result for lactic acid bacteria. The sample solution was prepared as follows. (Method of preparing sample solution) 25 g of spinach with Shiraae sauce was weighed out and placed in a Stomacher bag. 225 ml of peptone water was added as a diluent, and the mixture was diluted 10 times by mass, and then processed in a Stomacher to obtain a sample solution.

[0041] [Table 1]

[0042] [Example 2 and Comparative Examples 3 and 4] A seasoning liquid was prepared by mixing 5g soy sauce, 5g sugar, 0.6g mirin, 2g dashi stock, and 0.4g sesame oil. Ferulic acid, sodium acetate, and diglycerol myristate (Riken Vitamin "Poem DM-100") were added to the seasoning liquid and mixed. 13g white sesame seeds, 48g boiled and drained spinach, 15g carrots, and 10g chopped age were added to 12g of the seasoning liquid obtained and mixed to obtain spinach with sesame sauce. The same test as in [Example 1 and Comparative Examples 1 and 2] was performed except that spinach with sesame sauce was used instead of spinach with white sauce in [Example 1 and Comparative Examples 1 and 2]. The results are shown in Table 2.

[0043] [Table 2]

[0044] From the results in both Tables 1 and 2, it can be seen that the Examples in which three ingredients are used in combination have a significant effect of inhibiting the proliferation of lactic acid bacteria, compared to the Comparative Examples in which two ingredients are used in combination.

[0045] [Examples 3 to 5 and Comparative Example 5] In the above [Example 1 and Comparative Examples 1 and 2], the amounts of ferulic acid, sodium acetate, and myristic acid ester used were changed to the values ​​in Table 3. Otherwise, the same tests as in [Example 1 and Comparative Examples 1 and 2] were conducted, and the pH of the processed food at the time of preparation of Shiraae and the number of lactic acid bacteria in the processed food (spinach Shiraae) 72 hours and 96 hours after inoculation of the lactic acid bacteria were measured. The results are shown in Table 3.

[0046] The pH of processed foods was measured by the following method. Spinach with Shiraae was diluted 5 times by mass with ion-exchanged water and made into a paste using a food processor. The pH of the resulting paste at 20-25° C. was measured using a pH meter (TOAHM-30G, manufactured by DKK-TOA Corporation).

[0047] [Table 3]

[0048] As shown in Table 3, by combining very small amounts of esters of ferulic acids and myristic acid with organic acids, the bacteriostatic activity of the organic acids can be significantly improved.

[0049] [Example 6 and Comparative Example 6] In the above [Example 1 and Comparative Examples 1 and 2], the amounts of ferulic acid, sodium acetate and myristic acid ester used were changed to the values ​​in Table 4. Also, instead of the cocktail of four types of lactic acid bacteria, the following cocktail of five types of coliform bacteria was inoculated (the amount of bacteria inoculated per processed food was 7 cfu / g for the total of five types of bacteria). Otherwise, the same tests as in [Example 1 and Comparative Examples 1 and 2] were conducted, and the pH of the processed food at the time of production and the number of coliform bacteria in the processed food (spinach with Shiraae) 72 hours, 120 hours and 180 hours after inoculation of the coliform bacteria were measured. The results are shown in Table 4.

[0050] Coliform bacteria inoculated: 5-species cocktail Klebsiella pneumoniae B87 Klebsiella oxytoca BI508 Enterobacter kobei BI594 Citrobacter sp. BI820 Pantoea agglomerans BI1038 The cocktail of the above five bacterial species was prepared by adding culture solutions of the above bacterial species to sterilized 0.1% by mass peptone water to give a concentration of each of the above bacterial species of 2200 cfu / ml.

[0051] <Method for measuring viable coliform bacteria count> The viable cell count was measured by the surface smear plate method, specifically as follows. 0.1 mL of the sample solution or 0.1 mL of a sample solution diluted 100-fold or 10,000-fold was dropped onto the surface of an agar medium that had been solidified in advance as a flat plate, and then evenly smeared with a Conlarge stick and cultured. The medium and culture conditions used were XM-G medium (Nissui Pharmaceutical Co., Ltd.) and aerobic culture at 35°C for 24 hours. The viable bacteria count was calculated by multiplying the number of colonies grown in the medium by the dilution factor to calculate the number of viable bacteria per 1 g of processed food (cfu / g). Measurements were performed in duplicate, and the average was used as the viable coliform bacteria count result. The sample solution was prepared in the same manner as in the above <Method for measuring viable cell count of lactic acid bacteria>.

[0052] [Table 4]

[0053] From Table 4, it is seen that the bacteriostatic composition of the present invention can effectively inhibit coliform bacteria.

[0054] 2. Testing additives to commercially available side dishes [Example 7 and Control Example 1] Spinach with Shiraae was purchased as a commercially available side dish that was not retorted and stored at 10°C. At the expiration date, a portion was set aside and ferulic acid, myristic acid ester (diglycerin myristate ester: Riken Vitamin "Poem DM-100"), and sodium acetate were added so that the amounts in the side dish were the values ​​shown in Table 5 below. The remaining portion was used as Control Example 1. The processed foods of Example 7 and Control Example 1 were stored at 10°C and the general viable bacterial count was measured using the method described below. The results are shown in Table 5.

[0055] <Method for measuring general viable bacteria count> The viable cell count was measured by the surface smear plate method, specifically as follows. 0.1 mL of the sample solution or 0.1 mL of the sample solution diluted 100-fold or 10,000-fold was dropped onto the surface of the agar medium, which had been solidified beforehand as a plate, and then evenly smeared with a Conlarge stick and cultured. The medium and culture conditions used were aerobic culture at 35°C for 48 hours using standard agar medium (Eiken Chemical). The viable bacterial count was calculated by multiplying the number of colonies grown in the medium by the dilution factor to calculate the number of viable bacteria per 1 g of processed food (cfu / g). Measurements were performed in duplicate, and the average was used as the viable bacterial count result for general viable bacteria. The sample solution was prepared in the same manner as in the above <Method for measuring viable count of lactic acid bacteria>.

[0056] [Table 5]

[0057] [Example 8 and Control Example 2] Instead of the commercially available spinach with Shiraae, a test similar to that in Example 7 and Control Example 1 was carried out using commercially available spinach with sesame sauce that had not been retorted. The results are shown in Table 6.

[0058] [Table 6]

[0059] From Tables 5 and 6, it was confirmed that the composition of the present invention effectively exhibits a growth inhibitory effect against microorganisms present in commercially available prepared foods.

[0060] 3. Taste evaluation of different fatty acid esters [Examples 9 and 10 and Comparative Examples 7 to 13] 16g of soy sauce, 6g of sugar, 6g of salt, and 6g of Hon-Dashi (registered trademark) were dissolved in 1L of water, and heated to a boil once to obtain a seasoning liquid. The obtained seasoning liquid was mixed with the components shown in Table 7 below, and then adjusted to pH 5.6 with a 50% by mass aqueous citric acid solution. The carrots were peeled and cut into roughly 3cm pieces. The carrots and seasoning liquid containing the bacteriostatic component were placed in a heat-resistant plastic bag in a mass ratio of 1:3, and vacuum-packed. The vacuum-packaged package was placed in boiling water for 30 minutes to heat sterilize, and boiled carrots were prepared. The mass ratio of the solids (carrots) and seasoning liquid in the prepared boiled carrots was adjusted to 1:1. Then, a bacterial solution of L. mesenteroides strain isolated from a food factory was inoculated into the boiled carrots at 10 cfu / g. The bacterial solution was prepared by mixing a culture solution of L. mesenteroides strain with sterilized physiological saline and inoculating it with 10 3 The bacterial concentration was expressed as cfu / ml. The taste was evaluated immediately before inoculation (0 hours), and the general viable bacterial count was measured. After inoculation, the stewed carrots were stored at 25°C for 24 hours and their bacteriostatic activity was evaluated. The pH was also measured immediately before inoculation or 24 hours after inoculation. The amounts of the ingredients listed in Table 7 were used so that the contents in the stewed carrots were as follows. The inoculated stewed carrot samples were prepared in triplicate, and the average bacteriostatic activity and pH were calculated.

[0061] <Method for measuring general viable bacteria count> The number of viable bacteria in the boiled carrots was measured using a pour plate culture method using standard agar medium.

[0062] <Taste> The evaluation was based on the following criteria. ○: No bitterness from emulsifiers, and the original flavor is maintained. △: A slight bitterness from the emulsifier is felt. ×: The bitterness from the emulsifier is too strong, compromising the original flavor.

[0063] <Measurement of pH> The ginseng broth was diluted 10-fold by mass with physiological saline, treated with a stomacher, and the pH of the supernatant at room temperature was measured using a pH meter from Mettler Toledo.

[0064]

Table 7

[0065] As can be seen from Table 7, Examples 9 and 10 using esters of myristic acid were excellent in bacteriostatic power and taste compared to Comparative Example 7 which did not contain an emulsifier. In contrast, the esters of lauric acid in Comparative Examples 8 and 9, the esters of capric acid in Comparative Examples 10 and 11, and the esters of caprylic acid in Comparative Examples 12 and 13 all had a bitterness derived from the emulsifier and the taste was unsuitable.

[0066] 〔Examples 11 and 12 and Comparative Examples 14 - 16〕 In Examples 11 and 12, the amounts of the esters of myristic acid were changed respectively from Examples 9 and 10. Also, in Comparative Examples 14 - 16, the types and amounts of the emulsifiers used were changed from Comparative Examples 8 - 13. Except for that point, in the same manner as 〔Examples 9 and 10 and Comparative Examples 7 - 13〕, the taste and bacteriostatic power in the ginseng broth were evaluated, and in addition, the pH was measured. The results are shown in Table 8.

[0067]

Table 8

[0068] As shown in Table 8, the bacteriostatic effects of Examples 11 and 12 in which the esters of myristic acid were combined with ferulic acid and organic acids were excellent compared to Comparative Examples 14 - 16 using esters of palmitic acid or stearic acid as the emulsifier.

[0069] 〔Examples 13 - 15 and Control Example 3〕 Frozen spinach was boiled in hot water for 1 minute, then squeezed out the water, and 160 g of spinach was mixed with 1 / 2 tablespoon of ponzu sauce to prepare spinach with ponzu sauce. The ingredients shown in Table 9 below were added to the entire amount of the ponzu sauce after preparation and mixed. Furthermore, a bacterial liquid prepared in the same manner as in Example 9 above for L. mesenteroides strain isolated from a food factory was inoculated into the ponzu sauce to a concentration of 10 cfu / g. The bacteriostatic activity of the ponzu sauce after inoculation was evaluated when it was stored at 10°C for 72 hours, and the pH after storage for 72 hours was measured. The general viable bacterial count in the ponzu sauce was measured using a pour culture method using a standard agar medium. The pH was measured by diluting the ponzu sauce 10 times by mass with physiological saline, processing it with a stomacher, and measuring the pH of the supernatant at room temperature with a pH meter (manufactured by Mettler-Toledo). The myristate ester used was diglycerol myristate ester: Riken Vitamin "Poem DM-100".

[0070] [Table 9]

[0071] As shown in Table 9, according to the present invention, an excellent bacteriostatic effect can be obtained even when the amounts of ferulic acid, organic acids, and esters of myristic acid are each reduced.

[0072] (Frozen storage test of spinach with Shiraae sauce) [Examples 16 and 17 and Comparative Examples 17 and 18] (Test Method) A seasoning liquid was prepared by mixing 4g of ground white sesame seeds, 7g of sesame paste, 4g of soy sauce, 18g of sugar, and 7g of mayonnaise. Ferulic acid, sodium acetate, and an ester of myristic acid (diglycerin myristate: Riken Vitamin "Poem DM-100") were added to this seasoning liquid and mixed. Next, 150g of drained tofu and 100g of boiled and drained spinach were added to 35g of the seasoning liquid to which the above three ingredients had been added, and mixed to obtain Shiraae. The obtained Shiraae was mixed with a cocktail of the following four strains of lactic acid bacteria and stored at 10°C. The amounts of ferulic acid, sodium acetate, and diglycerin myristate used were such that the proportions in the processed food (spinach Shiraae) were as shown in Table 10. The amount of lactic acid bacteria inoculated was such that the total of the four strains was 7cfu / g for the processed food (spinach Shiraae). After inoculation, half of the Shiraae was stored at 10°C, and the lactic acid bacteria count was measured after 72 hours and 120 hours using the method described below (Comparative Example 17, Example 16). Meanwhile, after inoculation, the remaining half was frozen at -20°C for 72 hours, thawed at 10°C for 2 hours, and stored at 10°C. The time of thawing was set as 0 hours, and the lactic acid bacteria count was measured after 72 hours and 120 hours at 10°C using the method described below (Comparative Example 18, Example 17). The results are shown in Table 10.

[0073] A cocktail of four strains of lactic acid bacteria used Weissella viridescens BI-315 Leuconostoc mesenteroides BI-427 Leuconostoc citreum BI-543 Leuconostoc pseudomesenteroides BI-544 The cocktail of the four bacterial species was prepared by adding culture solutions of the above bacterial species to sterilized 0.1% by mass peptone water, so that the concentration of each bacterial species was 3,500 cfu / ml in the peptone water.

[0074] <Method for measuring viable lactic acid bacteria count> The viable cell count was measured by the surface smear plate method, specifically as follows. 0.1 mL of the sample solution prepared by the method described below or 0.1 mL of the sample solution diluted 100-fold or 10,000-fold was dropped onto the surface of the agar medium that had been solidified in advance as a flat plate, and the sample was evenly smeared with a Conlarge stick and cultured. The medium and culture conditions used were MRS agar medium (Merck) and aerobic culture at 30°C for 72 hours. The viable cell count was calculated by multiplying the number of colonies grown in the medium by the dilution factor to calculate the viable cell count (cfu / g) per 1 g of processed food. Measurements were performed in duplicate, and the average was used as the viable cell count result for lactic acid bacteria. The sample solution was prepared as follows. (Method of preparing sample solution) 25 g of spinach with Shiraae sauce was weighed out and placed in a Stomacher bag. 225 ml of peptone water was added as a diluent, and the mixture was diluted 10 times by mass, and then processed in a Stomacher to obtain a sample solution.

[0075] [Table 10]

[0076] A comparison of Comparative Example 17, Comparative Example 18, Example 16 and Example 17 in Table 10 shows that when processed foods are frozen and chilled under conditions in which the three specific ingredients of the present invention are combined, bacteriostasis can be effectively achieved.

[0077] (Freezing storage test in spinach medium) [Examples 18 and 19 and Comparative Examples 19 and 20] (Test Method) Spinach cut into pieces of about 2 cm in length, boiled, and drained to a yield of 75% by mass after being placed in a colander was mixed with 10 g of TSB medium containing 1% by mass of starch to obtain a spinach medium. Ferulic acid, sodium acetate, and myristic acid ester (diglycerol myristic acid ester: Riken Vitamin "Poem DM-100") were added thereto and mixed. The amounts of ferulic acid, sodium acetate, and diglycerol myristic acid ester used were such that the ratios in the spinach medium were as shown in Table 11. The amount of lactic acid bacteria inoculated into the spinach medium was such that the total of the four strains was 7 cfu / g. After inoculation, half of the medium was stored at 10°C, and the number of lactic acid bacteria was measured after 72 hours and 120 hours using the following method (Comparative Example 19, Example 18). On the other hand, after inoculation, the remaining half was frozen at -20°C for 72 hours, thawed at 10°C for 2 hours, and stored at 10°C. The time of thawing was set as 0 hours, and the number of lactic acid bacteria was measured by the following method after 72 hours and 120 hours at 10°C (Comparative Example 20, Example 19). The results are shown in Table 11.

[0078] A cocktail of four strains of lactic acid bacteria used Weissella viridescens BI-315 Leuconostoc mesenteroides BI-427 Leuconostoc citreum BI-543 Leuconostoc pseudomesenteroides BI-544 The cocktail of the four bacterial species was prepared by adding culture solutions of the above bacterial species to sterilized 0.1% by mass peptone water, so that the concentration of each bacterial species was 3,500 cfu / ml in the peptone water.

[0079] <Method for measuring viable lactic acid bacteria count> The viable cell count was measured by the surface smear plate method, specifically as follows. 0.1 mL of the sample solution prepared by the method described below or 0.1 mL of the sample solution diluted 100-fold or 10,000-fold was dropped onto the surface of the agar medium that had been solidified in advance as a flat plate, and the sample was evenly smeared with a Conlarge stick and cultured. The medium and culture conditions used were MRS agar medium (Merck) and aerobic culture at 30°C for 72 hours. The viable cell count was calculated by multiplying the number of colonies grown in the medium by the dilution factor to calculate the viable cell count per gram of medium (cfu / g). Measurements were performed in duplicate, and the average was used as the viable cell count result for lactic acid bacteria. The sample solution was prepared as follows. (Method of preparing sample solution) 1 ml of the liquid portion of the medium was measured out, and 9 ml of peptone water was added as a diluent to dilute the mixture by 10 times by mass, and then mixed to obtain a sample solution.

[0080] [Table 11]

[0081] From Table 11, it can be seen that in the spinach medium test, when the frozen-chilled treatment was performed in the presence of the three bacteriostatic agents, effective bacteriostasis could be achieved.

Claims

1. Ferulic acid and One or more selected from organic acids other than ferulic acid and salts of said organic acids; A bacteriostatic composition comprising an ester of myristic acid, Per 100 parts by mass of ferulic acids, The amount of an organic acid other than ferulic acid and a salt of the organic acid is 100 parts by mass or more and 5000 parts by mass or less, The myristic acid ester is 10 parts by mass or more and 500 parts by mass or less. A bacteriostatic composition (excluding those containing 1 part by mass or more of vitamin B1 salt per 100 parts by mass of ferulic acids).

2. 2. The bacteriostatic composition according to claim 1, wherein the organic acid is acetic acid and the salt of the organic acid is sodium acetate.

3. 3. The bacteriostatic composition according to claim 1, wherein the ester of myristic acid is one or more selected from the group consisting of diglycerol myristic acid ester and sucrose myristic acid ester.

4. The bacteriostatic composition according to any one of claims 1 to 3, which is used in a processed food so that the content of ferulic acids is 0.005 to 0.1 mass%, the content of one or more selected from the organic acids and salts of the organic acids is 0.1 to 5 mass%, and the content of the ester of myristic acid is 0.005 to 0.2 mass%.

5. A bacteriostatic method comprising a step of treating food with the bacteriostatic composition according to any one of claims 1 to 4.

6. The bacteriostatic method according to claim 5, wherein the food is treated in the step so that the pH of the food after the step is in the range of 4.0 to 7.

0.

7. The bacteriostatic method according to claim 5 or 6, comprising the steps of treating a food with the bacteriostatic composition according to any one of claims 1 to 4, freezing the food, and then thawing the food at a non-freezing temperature of 12°C or lower.

8. A processed food comprising the bacteriostatic composition according to any one of claims 1 to 3.

9. The processed food according to claim 8, wherein the content of ferulic acids is 0.005 to 0.1% by mass, the content of one or more selected from the organic acids and salts of said organic acids is 0.1 to 5% by mass, and the content of an ester of myristic acid is 0.005 to 0.2% by mass.

10. 10. The processed food according to claim 8 or 9, which is a frozen chilled food.

11. A method for producing a processed food, comprising a step of blending the bacteriostatic composition according to any one of claims 1 to 4.

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