Food shelf life extender, food using the same, food manufacturing method, and food shelf life extender

Abstract

To provide a food shelf life improver which can exert an excellent bacteriostatic effect on various types of microorganisms without damaging a flavor of an obtained food, and the food using the same, a production method of the food, and a food shelf life improving method.SOLUTION: A food shelf life improver of the present invention includes a Pterocarpus extract. The improver can exert an excellent bacteriostatic performance in combination with a thiamine lauryl sulfate. The present invention is useful in a food processing field in that the improver has a bacteriostatic effect on food putrefying or spoilage bacteria such as Bacillus subtilis, a food degenerating lactic acid bacterium, and yeast.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food shelf life extender, a food product using the same, a method for producing food, and a method for extending the shelf life of food. [Background technology]

[0002] Various bacteriostatic agents are used to inhibit the growth of live bacteria in processed foods. For example, to reduce the sodium content in foods, it has been proposed to use organic acid solution preparations such as acetic acid (Patent Document 1) and coated acetic acid (Patent Document 2), which is made by coating powdered acetic acid with hydrogenated fats and oils, as components of bacteriostatic agents. These ingredients are useful as shelf-life extenders due to their excellent bacteriostatic properties. However, they have an inherent acetic acid odor, which means they cannot necessarily be used in all processed foods.

[0003] Thiamine lauryl sulfate, a vitamin preparation, is also known to have excellent antibacterial properties. Although a small amount of thiamine lauryl sulfate can be effective against gram-positive bacteria, it has a distinctive vitamin odor. Therefore, if a large amount is added or depending on the type of food ingredient, the flavor of the resulting food may be impaired, limiting its versatility. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2000-270820 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-081386 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention addresses the above-mentioned problems, and its object is to provide a food shelf life extender that can exert an excellent bacteriostatic effect against various microorganisms without impairing the flavor of the resulting food, as well as a food product using the same, a method for producing food, and a method for extending the shelf life of food. [Means for solving the problem]

[0006] The present invention is a shelf life extender for food containing a Pterocarpus extract.

[0007] In one embodiment, the food shelf life extender of the present invention further contains thiamine lauryl sulfate.

[0008] In a further embodiment, the mass ratio of the Pterocarpus extract to the thiamine lauryl sulfate is 1 / 100 to 100 / 1, based on the Pterocarpus extract being in a dry form.

[0009] In one embodiment, the shelf life extender for food of the present invention further contains ethanol.

[0010] The present invention also provides a bacteriostatic agent containing Pterocarpus extract and thiamine lauryl sulfate.

[0011] The present invention also relates to a food product containing a food material and the food shelf life extender.

[0012] The present invention also provides a method for producing a food product, which comprises the step of mixing a food material with the food shelf life extender.

[0013] The present invention also provides a method for improving the shelf life of food, which comprises the step of allowing the food shelf life extender to act on a food material to obtain a food. [Effects of the Invention]

[0014] According to the present invention, it is possible to exhibit excellent bacteriostatic properties against various microorganisms. This makes it possible to extend the shelf life of foods containing the food shelf life extender of the present invention. Furthermore, the extended shelf life of such foods makes it easy to transport them from their production bases to distant sales locations. [Brief explanation of the drawings]

[0015] [Figure 1] 1 is a graph showing the change in the minimum inhibitory concentration of thiamine lauryl sulfate relative to the concentration of Pterocarpus extract when Pterocarpus extract and thiamine lauryl sulfate were used in combination against various bacteria and fungi in Example 1. [Figure 2] This is a graph showing the change in the minimum inhibitory concentration of thiamine lauryl sulfate relative to the concentration of Pterocarpus extract when Pterocarpus extract and thiamine lauryl sulfate were used in combination to act on the bacteria (Lactobacillus plantarum) in Example 1. DETAILED DESCRIPTION OF THE INVENTION

[0016] The present invention will be described in detail below.

[0017] (Food shelf life enhancer) The food shelf life extender of the present invention contains a Pterocarpus extract.

[0018] Pterocarpus is an evergreen tree of the legume family, including Pterocarpus Marsupium (Indian knotweed), native to India and Sri Lanka, and Pterocarpus Indicus, native to Japan, China, Southeast Asia, India, etc. Because of its excellent effectiveness as a shelf-life enhancer for food, the Pterocarpus extract is preferably an extract derived from Pterocarpus Marsupium.

[0019] The Pterocarpus extract of the present invention is obtained, for example, from the heartwood of the Pterocarpus species. In one embodiment, the Pterocarpus extract can be obtained by extracting the heartwood with ethanol or an aqueous ethanol solution prepared to a predetermined concentration, followed by drying and powdering.

[0020] The Pterocarpus extract of the present invention may contain a variety of phytochemical compounds, such as pterostilbene, isoliquiritigenin, liquiritigenin, carpusin, propterol-B, propterol, oleanolic acid, alkaloids, and the resin 5,4'-dimethoxy-8-methylisoflavone. Pterocarpus extract is commercially available, for example, from Sabinsa Japan Corporation.

[0021] Pterocarpus extracts can exhibit excellent bacteriostatic properties against various microorganisms that are of concern for contamination or proliferation during food processing. As used herein, "bacteriostatic" or "bacteriostatic properties" refers to the ability to control the proliferation and growth of microorganisms, preferably the ability to reduce the number of such microorganisms. For example, foods containing a bacteriostatic preparation (bacteriostatic agent) can prevent or delay spoilage or fermentation of the food, thereby extending the quality of the food for a certain period of time, compared to foods that do not contain the preparation. The period of extension is not particularly limited, depending on the type of food, but can be, for example, several days to several months, preferably 1 day to 3 months, and more preferably 2 days to 1 month. When such a bacteriostatic preparation (bacteriostatic agent) is used in food applications, it is also referred to as a "food shelf life extender."

[0022] Microorganisms against which the Pterocarpus extract can exert its bacteriostatic effect are not particularly limited, and examples thereof include bacteria (such as heat-resistant bacteria and coliform bacteria) and fungi (such as yeast and mold). More specific examples include bacteria of the genus Bacillus (e.g., Bacillus subtilis and Bacillus cereus), Lactococcus (e.g., Lactococcus lactis), Lactobacillus (e.g., Lactobacillus plantarum), Leuconostoc (e.g., Leuconostoc mesenteroides), Escherichia (e.g., Escherichia coli), and the like. coli), Staphylococcus (e.g., Staphylococcus aureus), Candida (e.g., Candida albicans), Saccharomyces (e.g., Saccharomyces cerevisiae), and other bacteria; and fungi such as Wickerhamomyces (e.g., Wickerhamomyces anomalus), Aspergillus (e.g., Aspergillus niger), and Penicillium (e.g., Penicillium glabrum).

[0023] By containing the above Pterocarpus extract, the food shelf life extender of the present invention has excellent bacteriostatic properties against the above microorganisms.

[0024] The food shelf life extender of the present invention may also contain thiamine lauryl sulfate (for example, sodium thiamine lauryl sulfate) in addition to the Pterocarpus extract.

[0025] Thiamine lauryl sulfate, also known as vitamin B1 or simply thiamine, has bacteriostatic properties against the above-mentioned microorganisms by itself, and is also used as a food additive.

[0026] In order to improve the shelf life of foods, the food shelf life extender of the present invention preferably comprises a mixture of the pterocarpus extract (PC) and thiamine lauryl sulfate (TL) at a predetermined mass ratio. The mass ratio (PC / TL) of the pterocarpus extract (PC) to thiamine lauryl sulfate (TL) is preferably 1 / 100 to 100 / 1, and more preferably 1 / 80 to 40 / 1, based on the pterocarpus extract in a dry form. By using the pterocarpus extract and thiamine lauryl sulfate in this mass ratio range in combination, the bacteriostatic activity against various microorganisms such as bacteria and fungi can be dramatically improved compared to when either is used alone.

[0027] By incorporating Pterocarpus extract and thiamine lauryl sulfate in combination, the resulting preparation can be used not only as a shelf life extender for food, but also as a bacteriostatic agent that can be incorporated into various daily necessities, including, but not limited to, hygiene products, detergents, household daily necessities, oral care products, toiletries, cosmetics, and household chemical products.

[0028] The shelf life extender for food of the present invention may also contain ethanol.

[0029] Ethanol can dissolve the Pterocarpus extract, allowing the food shelf life extender of the present invention to be maintained in a liquid form with excellent fluidity. When the food shelf life extender is liquid, the Pterocarpus extract can be dispersed more uniformly in, for example, the food material described below, and the resulting food can be provided with uniform bacteriostatic properties.

[0030] The amount of ethanol that may be contained in the food shelf life extender is not particularly limited, but is preferably 20% to 99.99% by mass, and more preferably 50% to 98% by mass, based on the total mass. If the amount of ethanol is less than 20% by mass, it may be difficult to completely dissolve the Pterocarpus extract in the ethanol. If the amount of ethanol is more than 99.99% by mass, the concentration of the Pterocarpus extract in the ethanol may be too low, and the desired bacteriostatic effect against various microorganisms may not be fully exerted.

[0031] In the present invention, the ethanol is preferably alcohol (ethanol) that meets the so-called food additive standards.

[0032] The food shelf life extender of the present invention may contain other ingredients in addition to the Pterocarpus extract, thiamine lauryl sulfate, and ethanol described above. Examples of such other ingredients include organic acids or salts thereof, inorganic acids or salts thereof, amino acids or salts thereof, preservatives and excipients, and combinations thereof.

[0033] Examples of organic acids include, but are not limited to, formic acid, citric 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. Examples of inorganic acids include, but are not limited to, phosphoric acid, carbonic acid, and hydrochloric acid. Examples of amino acids include, but are not limited to, glycine, alanine, arginine, aspartic acid, and glutamic acid. Examples of organic acid salts, inorganic acid salts, and amino acid salts include, but are not limited to, sodium salts, potassium salts, calcium salts, magnesium salts, iron salts, and ammonium salts.

[0034] Preservatives include, but are not limited to, benzoic acid, sorbic acid, propionic acid, pyrosulfite, and salts thereof, milt protein extract, pectin hydrolysate, ε-polylysine, and combinations thereof.

[0035] Excipients include, but are not limited to, carbohydrates, sugar alcohols, and gums. Carbohydrates include, but are not limited to, monosaccharides, oligosaccharides, and polysaccharides. Monosaccharides include, but are not limited to, glucose, galactose, mannose, and fructose. Oligosaccharides include, but are not limited to, lactose, sucrose, and maltose. Polysaccharides include, but are not limited to, starch, pectin, and dextrin. Sugar alcohols include, but are not limited to, maltitol, mannitol, sorbitol, and xylitol. Gums include, but are not limited to, guar gum and xanthan gum. In the food shelf life extender of the present invention, the contents of these other components can be set at any amount by those skilled in the art.

[0036] (Food and its manufacturing method) The food of the present invention contains a food material and the above-mentioned food shelf life extender.

[0037] Examples of such foods include condiments such as sauces, mentsuyu (noodle soup), soy sauce, and other prepared foods that require cooking, such as oden and simmered dishes; sweets such as jelly and fresh cream; pickles; miso; fish paste products such as kamaboko (fish cake), chikuwa (fish cake), hanpen (fish cake), and fish sausage; fried foods such as croquettes, pork cutlets, fried fish, and fried chicken; and meat products such as hamburger steaks, meatballs, dumplings, and sausages.

[0038] Food ingredients include ingredients that make up the above-mentioned foods before they are completed or in the middle of being cooked, and examples thereof include liquid seasonings such as soy sauce and white soup stock, seasoning liquids, pickling liquids, batter liquids, hamburger patties before cooking, meatballs, and gyoza fillings.

[0039] The content ratio (mass ratio) of the food material and the food shelf life extender is not particularly limited, and an appropriate ratio can be determined by a person skilled in the art based on various conditions such as the food material used, the type of target food, and the required storage period.

[0040] The food of the present invention is produced by mixing a food ingredient with the food shelf life extender. After combining the food ingredient with the food shelf life extender, the food may be further cooked (for example, heated, baked, fried, boiled, steamed, cut, or a combination thereof), plated, placed in a container, or the like, as needed.

[0041] In this manner, the food product of the present invention can be produced.

[0042] In the food obtained as described above, the food shelf life extender of the present invention can exhibit excellent bacteriostatic properties against various microorganisms. As a result, it is possible to extend the shelf life of the food itself containing the food shelf life extender of the present invention. Such an extension of the shelf life not only extends the expiration date of the food, but also makes it possible to transport the food from the manufacturing site to a sales location farther away, which was previously difficult. This reduces food waste and enables more efficient logistics. [Example]

[0043] The present invention will be described in detail below with reference to examples, although the present invention is not limited to these examples.

[0044] (Experimental Example 1: Effect of combined use of Pterocarpus extract and thiamine lauryl sulfate) Pterocarpus extract (5% Silvinol, manufactured by Sabinsa Japan Corporation) was dissolved in dimethyl sulfoxide (DMSO) to prepare a 25% by mass DMSO solution (P). Meanwhile, thiamine lauryl sulfate was dissolved in sterile water to prepare a 25% by mass aqueous solution (T).

[0045] Several petri dishes containing standard agar medium for bacteria or PDA agar medium for fungi were prepared, and DMSO solution (P) and aqueous solution (T) were dispensed into each dish and mixed so that the total volume of the contents in each dish was 20 mL and the concentrations of Pterocarpus extract and thiamine lauryl sulfate were either 0, 50, 100, 200, 500, 1000, 2000, 5000, or 10000 ppm, respectively, to prepare bacterial plate media and fungal plate media.

[0046] Each of these bacterial and fungal plates was filled with 10 ml of agar containing one of the test bacteria shown in Table 1. 4 10 μL of bacterial solution containing CFU / mL was supplied, and bacteria were cultured at 35°C for 2 days, and fungi were cultured at 25°C for 2 days.

[0047] [Table 1]

[0048] The presence or absence of colonies of the test bacteria that appeared on the culture medium on the petri dish was then visually confirmed, and the minimum inhibitory concentration (MIC) of thiamine lauryl sulfate for each test bacteria was obtained from the visual results at various concentrations of Protecarpus extract (0 ppm to 10,000 ppm). The results are shown in Figures 1 and 2.

[0049] As shown in Figures 1 and 2, the combination of the Pterocarpus extract and thiamine lauryl sulfate inhibited the growth of all of the bacteria and fungi listed in Table 1. In particular, in both Figures 1 and 2, when the concentration of Protecarpus extract was gradually increased from no Protecarpus extract (0 ppm), the change curve of the minimum inhibitory concentration of thiamine lauryl sulfate obtained for a given concentration of Protecarpus extract did not form a linear curve (a straight line with a negative slope) indicating an additive effect between the bacteriostatic effects of the Protecarpus extract and thiamine lauryl sulfate, but rather a curve similar to an inverse proportional curve. This indicates that the combined use of Protecarpus extract and thiamine lauryl sulfate did not exhibit an additive effect (linear curve) but rather a synergistic effect (inverse proportional curve) of the bacteriostatic effect against each test bacteria. Furthermore, as shown in Figure 1, the synergistic effect of this combination was achieved more efficiently at lower concentrations of both Pterocarpus extract and thiamine lauryl sulfate against bacteria (Bacillus subtilis, Lactococcus lactis, and Lactobacillus plantarum) than against fungi (Candida albicans and Saccharomyces cerevisiae).

[0050] (Example 2: Preparation and evaluation of a preparation for noodle soup) A preparation for noodle soup (E1) was obtained by dissolving 5.7 parts by mass of Pterocarpus extract (Silvinol 90% manufactured by Sabinsa Japan Corporation) and 19.4 parts by mass of thiamine lauryl sulfate in 119 parts by mass of ethanol.

[0051] Commercially available mentsuyu (4x concentrated) was diluted 4x with sterile water, and 20 mL of this was added to each of two centrifuge tubes. The mentsuyu preparation (E1) obtained above was then added to each tube to achieve concentrations of 5.7 ppm, 19.4 ppm, and 119 ppm, respectively, of Pterocarpus extract, thiamine lauryl sulfate, and ethanol. One tube was inoculated with Leuconostoc mesenteroides subsp. mesenteroides (NBRC number: 100496) at approximately 10 CFU / mL. The other tube was inoculated with Wickerhamomyces anomalus (NBRC number: 10213) at approximately 10 CFU / mL. These tubes were stored at 20°C.

[0052] To confirm the change in bacterial counts over time, the mentsuyu in the centrifuge tubes on days 2, 5, and 8 of storage was diluted 1000-fold with sterilized water, and 1 mL of the resulting dilution and the original solution was mixed with agar medium in a petri dish. The agar medium containing Leuconostoc mesenteroides was then cultured at 35°C for 48 hours, and the agar medium containing Wickerhamomyces anomalus was cultured at 25°C for 48 hours. The number of colonies that appeared on each medium was counted, and the bacterial count was calculated. The results are shown in Table 2.

[0053] (Example 3: Preparation and evaluation of a preparation for noodle soup) A mentsuyu preparation (E2) was prepared in the same manner as in Example 2, except that thiamine lauryl sulfate was not added. Next, the bacterial counts of Leuconostoc mesenteroides or Wickerhamomyces anomalus contained in the mentsuyu on days 2, 5, and 8 of storage were calculated in the same manner as in Example 2, except that mentsuyu preparation (E2) was used instead of mentsuyu preparation (E1). The results are shown in Table 2.

[0054] (Comparative Example 1: Preparation and evaluation of a preparation for noodle soup) A mentsuyu preparation (C1) was prepared in the same manner as in Example 2, except that Pterocarpus extract was not added. Next, the bacterial counts of Leuconostoc mesenteroides or Wickerhamomyces anomalus contained in the mentsuyu on days 2, 5, and 8 of storage were calculated in the same manner as in Example 2, except that mentsuyu preparation (C1) was used instead of mentsuyu preparation (E1). The results are shown in Table 2.

[0055] (Comparative Example 2: Preparation and evaluation of a preparation for noodle soup) A mentsuyu preparation (C2) was prepared in the same manner as in Example 2, except that neither Pterocarpus extract nor thiamine lauryl sulfate was added. Next, the bacterial counts of Leuconostoc mesenteroides or Wickerhamomyces anomalus contained in the mentsuyu on days 2, 5, and 8 of storage were calculated in the same manner as in Example 2, except that mentsuyu preparation (C2) was used instead of mentsuyu preparation (E1). The results are shown in Table 2.

[0056] [Table 2]

[0057] As shown in Table 2, the preparations (E1) and (E2) obtained in Examples 2 and 3 were able to effectively suppress the bacterial counts of both Leuconostoc mesenteroides and Wickerhamomyces anomalus in the noodle soup stock for at least two days of storage, compared to the preparations (C1) and (C2) of Comparative Examples 1 and 2. In particular, the preparation (E1) of Example 2, which combined Pterocarpus extract and thiamine lauryl sulfate, was able to suppress the bacterial counts to zero even after eight days of storage, demonstrating significantly superior performance as a shelf life extender for noodle soup stock.

[0058] Example 4: Preparation and evaluation of a preparation for oden 2.0 parts by mass of Pterocarpus extract (Silvinol 90% manufactured by Sabinsa Japan Corporation) and 9.5 parts by mass of thiamine lauryl sulfate were dissolved in 58.3 parts by mass of ethanol and 30.2 parts by mass of water to obtain a preparation for oden (E3).

[0059] The oden seasoning liquid was divided into two, and the oden preparation (E3) obtained above was added to one of the seasoning liquids to a concentration of 0.05% by mass to prepare seasoning liquid (A), and the oden preparation (E3) obtained above was added to the other seasoning liquid to a concentration of 0.08% by mass to prepare seasoning liquid (B).

[0060] Two vacuum-packed containers were charged with seasoning liquid A, daikon radish cut into pieces for oden, and pre-peeled boiled eggs (mixed so that the mass ratio of seasoning liquid A to daikon radish and egg was 1:1), sealed under vacuum, and then heated and cooked at 90°C for 60 minutes (the vacuum-packed containers used in this process are referred to as vacuum-packed containers (A1) and (A2)). Similarly, two other vacuum-packed containers were charged with seasoning liquid B, daikon radish cut into pieces for oden, and pre-peeled boiled eggs (mixed so that the mass ratio of seasoning liquid B to daikon radish and egg was 1:1), sealed under vacuum, and then heated and cooked at 90°C for 60 minutes (the vacuum-packed containers used in this process are referred to as vacuum-packed containers (B1) and (B2)).

[0061] Next, the vacuum-packed container (A1) obtained above was stored in a thermostatic bath at 30°C.

[0062] The vacuum-packed container (A2) obtained above was opened once, and Bacillus subtilis (NBRC number: 3134) was inoculated into it at approximately 10 CFU / mL, then sealed under vacuum and stored in a constant temperature bath at 25°C.

[0063] The vacuum-packed container (B1) obtained above was opened once, and Lactococcus lactis subsp. lactis (NBRC number: 12007) was inoculated into it at approximately 10 CFU / mL, and then it was sealed under vacuum and stored in a constant temperature bath at 15°C.

[0064] The vacuum-packed container (B2) obtained above was opened once, and Leuconostoc mesenteroides subsp. mesenteroides (NBRC number: 100496) was inoculated into it at approximately 10 CFU / mL, and then it was sealed under vacuum and stored in a constant temperature bath at 10°C.

[0065] To confirm the change over time in the bacterial counts contained in these vacuum-packed containers, the bacterial counts of the samples (seasoning liquid, radish, and egg) in the vacuum-packed containers were measured using the pour plate method or smear method described below from the start of storage (day 0) until a specified number of days had elapsed. Specifically, the bacterial counts of Bacillus subtilis were measured using the smear method, while the bacterial counts of all the samples except for Bacillus subtilis were measured using the pour plate method up to day 3 of storage, and then using the smear method thereafter. The results are shown in Tables 3 to 14.

[0066] (mixture method) The sample is placed in a plastic stomacher bag, and sterilized saline is added in an amount 10 times the weight of the sample. The sample is then stomached and suspended in the stomacher to prepare a 10x solution. Next, 1 mL of this 10x solution is dispensed into a shallow sterile petri dish using a sterilized glass pipette, and agar medium sterilized at 120°C for 15 minutes is poured over it. The mixture is then mixed thoroughly and allowed to stand until the medium solidifies. For storage tests of samples inoculated with general viable bacteria or lactic acid bacteria, the sample is incubated at 35°C for 48 hours. For storage tests of samples inoculated with yeast, the sample is incubated at 25°C for 48 hours.

[0067] (Spiral plating method) Agar medium sterilized at 121°C for 15 minutes is dispensed in 20 mL portions into shallow sterile Petri dishes to prepare plates. Next, the sample is placed in a stomacher plastic bag, and sterile saline is added in an amount 10 times the sample weight. The sample is then stomached and suspended in the stomacher to prepare a 10x liquid sample. Using a quantitative bacteriostatic measurement device, this 10x liquid sample is spirally spread, creating a concentration gradient from the center to the outside. The spread plate is incubated at 35°C for 48 hours for storage tests of samples inoculated with general viable bacteria or lactic acid bacteria. It is also incubated at 25°C for 48 hours for storage tests of samples inoculated with yeast.

[0068] (Comparative Example 3: Preparation and evaluation of a preparation for oden) A preparation for oden (C3) was obtained by dissolving 9.7 parts by mass of thiamine lauryl sulfate in 59.5 parts by mass of ethanol and 30.8 parts by mass of water without containing Pterocarpus extract.

[0069] The changes over time in the number of general viable bacteria or test bacteria contained in the vacuum packs (A1), (A2), (B1), and (B2) were measured in the same manner as in Example 4, except that this oden preparation (C3) was used instead of the oden preparation (E3) of Example 4. The results are shown in Tables 3 to 14.

[0070] (Comparative Example 4: Preparation and Evaluation of Control Oden) The changes over time in the number of general viable bacteria or test bacteria contained in the vacuum packs (A1), (A2), (B1), and (B2) were measured in the same manner as in Example 4, except that the oden preparation (E3) of Example 4 was not added. The results are shown in Tables 3 to 14.

[0071] [Table 3]

[0072] [Table 4]

[0073]

Table 5

[0074]

Table 6

[0075]

Table 7

[0076]

Table 8

[0077]

Table 9

[0078]

Table 10

[0079]

Table 11

[0080]

Table 12

[0081]

Table 13

[0082]

Table 14

[0083] As shown in Tables 3 to 14, the oden preparation (E3) prepared in Example 4 was able to effectively suppress the number of bacteria in the oden seasoning liquid or its ingredients, including general live bacteria, Bacillus subtilis, Lactococcus lactis, and Leuconostoc mesenteroides, compared to the preparation (C3) of Comparative Example 2 or no additive (Comparative Example 3). [Industrial Applicability]

[0084] The present invention is useful, for example, in the fields of food production and food additive production.

Claims

1. Contains Pterocarpus extract and thiamine lauryl sulfate, The shelf life extender for food, wherein the mass ratio of the Pterocarpus extract to the thiamine lauryl sulfate is 1 / 100 to 100 / 1, based on the Pterocarpus extract being in a dry form.

2. The shelf life extender for food according to claim 1 , further comprising ethanol.

3. A food comprising a food material and the food shelf life extender according to claim 1 or 2.

4. A method for producing a food product, comprising the step of mixing a food material with the food shelf life extender according to claim 1 or 2.

5. A method for improving the shelf life of food, comprising the step of allowing the food shelf life extender according to claim 1 or 2 to act on a food material to obtain a food.

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