Manufacturing method of antibacterial agent for food

Abstract

To provide an antibacterial agent for food which can be obtained by a simple treatment and can extend the expiration date of food. [Solution] A method for producing a food antibacterial agent that extends the shelf life of food includes receiving dried cones (receiving process), crushing the dried cones in STEP 34 (cone crushing process), immersing and mixing the crushed cones in an organic solvent containing alcohol in STEP 36 (organic solvent mixing process), filtering the mixture of the organic solvent and cones through filter paper in STEP 37 to obtain a lupulin extract containing lupulin (lupulin extraction process), sterilizing the extracted lupulin extract in STEP 38 (sterilization process), filtering the sterilized lupulin extract through filter paper in STEP 39 (filtration process), and cooling the filtered lupulin extract to below 10°C in STEP 40 (cooling process).

Description

[Technical Field]

[0001] The present invention relates to a technology for an antibacterial agent for food and a sausage using the antibacterial agent for food. [Background technology]

[0002] In recent years, various foods have been sold at convenience stores and supermarkets, and sales volumes are on the rise. For example, foods have expiration dates, and unsold foods are discarded after the expiration date, resulting in so-called food waste.

[0003] Unless food is thoroughly sterilized and packaged to prevent bacteria from entering, some amount of microorganisms (spoilage bacteria) will be present in the food at the time of production, and the proliferation of these microorganisms during storage will cause the food to deteriorate.

[0004] In order to delay the onset of food spoilage, food preservatives are added to food, and extending the expiration date even a little reduces food waste. Patent Document 1 discloses a technology for such food preservatives.

[0005] The technology of Patent Document 1 is a food preservative that has antibacterial properties against spoilage bacteria in foods containing protein and carbohydrates, and contains an extract containing xanthohumol as its active ingredient, which is obtained by extracting and removing fat-soluble substances including alpha acids and beta acids from hop cones with hexane or liquefied carbon dioxide, and then extracting the extract with hot water under slightly alkaline conditions. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-51757 Summary of the Invention [Problem to be solved by the invention]

[0007] However, with the food preservative of Patent Document 1, the number of days that the expiration date can be extended is short, and if the expiration date can be extended further, it would be preferable as it would further reduce food waste.

[0008] Furthermore, the technology of Patent Document 1 requires that fat-soluble substances be extracted and removed with hexane or liquefied carbon dioxide, and then an extract containing xanthohumol is obtained using hot water under slightly alkaline conditions, which is a time-consuming process.

[0009] In view of the above, an object of the present invention is to provide an antibacterial agent for food that can be obtained by a simple process and that can extend the shelf life of food. [Means for solving the problem]

[0010] [1] In order to achieve the above object, the present invention provides: A method for producing an antibacterial agent for food that extends the shelf life of food, comprising: a cone crushing process for crushing the dried cones; The method is characterized by comprising an organic solvent mixing step of immersing and mixing the crushed cones in an organic solvent containing alcohol, and a lupulin extraction step of filtering the mixture of the organic solvent and the cones to obtain a lupulin extract containing lupulin.

[0011] Lupulin, a component extracted from hop cones, has antibacterial properties that inhibit the growth of microorganisms on food, delay spoilage, and extend the shelf life of food. In this regard, according to the configuration of the present invention, a food antibacterial agent can be obtained through a cone crushing step in which dried cones are crushed, an organic solvent mixing step in which the crushed cones are immersed in an organic solvent containing alcohol and mixed, and a lupulin extraction step in which the mixed solution of the organic solvent and the cones is filtered to obtain a lupulin extract containing lupulin. This eliminates the need for extracting and removing fat-soluble substances with hexane or liquefied carbon dioxide, followed by extraction with hot water under slightly alkaline conditions to obtain an extract containing xanthohumol, as in the prior art. Therefore, the present invention provides a food antibacterial agent that can be obtained through simple processing and that can further extend the shelf life of food.

[0012] [2] Preferably, in the organic solvent mixing step, the organic solvent contains the alcohol from which the glycerin fatty acid ester has been removed.

[0013] According to this configuration, in the organic solvent mixing step, the alcohol used in the organic solvent has had glycerin fatty acid ester removed, and therefore has improved taste, astringency, bitterness, and harshness compared to ordinary alcohol.

[0014] [ 1 Preferably, in the organic solvent mixing step, the organic solvent contains the alcohol at a concentration of 55% or more and 65% or less, and salt is added at a concentration of 1% or more and 3% or less.

[0015] According to this configuration, in the organic solvent mixing step, the organic solvent has an alcohol concentration of 55% or more and 65% or less. If the alcohol concentration is less than 55%, the lupulin extraction efficiency is low, and if it is 55% or more, the lupulin extraction efficiency is improved. By setting the alcohol concentration of the organic solvent to 55% or more and 65% or less, the lupulin extraction efficiency can be improved while minimizing the impact on taste when the food-grade antibacterial agent is added to food. Furthermore, in the organic solvent mixing step, salt is added to the organic solvent at 1% or more and 3% or less. If the salt concentration is 1% or more, the lupulin extraction efficiency is improved. Furthermore, by setting the salt concentration to 1% or more and 3% or less, the lupulin extraction efficiency can be improved while minimizing the impact on taste when the food-grade antibacterial agent is added to food.

[0016] [ 3 ] Preferably, in the lupulin extraction step, the mixture obtained by mixing the cones with the organic solvent is placed in a shaking water bath at 77°C or higher and 80°C or lower for 40 minutes or longer and 1 hour and 20 minutes or shorter, and then filtered.

[0017] According to this configuration, in the lupulin extraction process, the mixture obtained by mixing the organic solvent and the cones is placed in a shaking water bath at 77°C to 80°C for 40 minutes to 1 hour and 20 minutes, and then filtered. If the temperature at which the mixture obtained by mixing the organic solvent and the cones is placed in the water bath is lower than 77°C, the lupulin extraction efficiency is low, and if the temperature is higher than 80°C, the lupulin extraction efficiency is improved. Furthermore, if the temperature is higher than 80°C, the α-acid contained in the lupulin is decomposed and the antibacterial activity is reduced, and if the temperature is lower than 80°C, the lupulin extraction efficiency is improved. Furthermore, in the lupulin extraction process, if the mixture obtained by mixing the organic solvent and the cones is placed in the water bath for 40 minutes or more, the lupulin extraction efficiency is improved. Furthermore, if the temperature is longer than 1 hour and 20 minutes, the work efficiency is reduced. By placing the mixture in a shaking water bath at 77°C to 80°C for 40 minutes to 1 hour and 20 minutes, and then filtering, the lupulin extraction efficiency can be improved while suppressing a decrease in work efficiency.

[0018] [ 4Preferably, the cones are commercially available cone pellets.

[0019] With this configuration, it is possible to establish a system in which commercially available cone pellets can be used and regarded as equivalent to cones, assuming that cones are not readily available. [Brief explanation of the drawings]

[0026] [Figure 1] 1 is a flow chart of a method for producing sausage according to an embodiment of the present invention. [Figure 2] 1 is a flowchart showing a method for producing an antibacterial agent for food containing lupulin as an active ingredient according to an embodiment of the present invention. [Figure 3] Figure 3(A) is a diagram illustrating the results of the lupulin inhibition zone experiment, and Figure 3(B) is a diagram illustrating the results of the microbial testing effect. [Figure 4] This figure explains the results of an inhibition zone experiment in which cone solution was extracted with different ethanol concentrations, diluted to various concentrations, and then dropped. [Figure 5] This figure explains the results of an inhibition circle experiment in which an extraction solution was prepared and diluted using commercially available alcohol as an organic solvent for lupulin extraction. [Figure 6] This figure explains the verification of the inhibition zone of a solution extracted with lupulin organic solvent (commercial alcohol) to be added to sausage, as well as the results of storage tests, physicochemical tests, and sensory tests after adding it to sausage. [Figure 7] The results of storage tests, physicochemical tests, and sensory tests were obtained by adding a solution of lupulin, which is added to sausages, extracted with organic solvent commercially available alcohol (concentration 2.5%, 10% added to sausages). [Figure 8] FIG. 10 is a diagram illustrating the results of improving taste by changing the organic solvent extraction solution. [Figure 9] FIG. 10 is a diagram illustrating the results of an inhibition zone experiment when commercially available pellets (cone pellets) were extracted and dropped as a substitute for cones. [Figure 10]This figure explains the comparative results of inhibition zone experiments using an alcohol-based extraction solution that does not contain the organic solvent glycerin fatty acid ester from cones and cones pellets. [Figure 11] FIG. 10 is a diagram illustrating the results of an inhibition zone experiment using salt as an extraction promoter with bellflower pellets. DETAILED DESCRIPTION OF THE INVENTION

[0027] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the accompanying drawings. [Example]

[0028] First, a method for producing sausages using the antibacterial agent for food will be described. As shown in Figure 1, the main process for producing sausages using a food antibacterial agent that extends the shelf life of food is as follows: STEP 1 (STEP is written as S in the diagram) receives frozen meat and other raw materials (raw material receiving process), STEP 2 thaws the raw materials (raw material thawing process), STEP 3 processes the raw materials so that they can be processed (raw material processing process), and STEP 4 chops the raw materials, including meat, into small pieces (chopping process).

[0029] As for the sub-processes, details will be described later, but as shown in Fig. 2, lupulin extract is obtained by the method for producing an antibacterial agent for food in STEP 31 (STEP is represented as S in the figure) to STEP 41 and STEP 51 to STEP 53 (lupulin extraction process). As shown in Fig. 1, lupulin extract, which is a secondary raw material, is received in STEP 21 (secondary raw material receiving process), the secondary raw material is stored in an environment of appropriate temperature and humidity in STEP 22 (secondary raw material storage process), the secondary raw material is weighed in STEP 23 (secondary raw material weighing process), and the lupulin extract, which is the secondary raw material, is added to the raw material obtained in the chopping process of STEP 4 in STEP 24 (lupulin extract adding process).

[0030] In the main process, the lupulin extract obtained in the lupulin extraction process in STEP 5 is added to the raw materials obtained in the chopping process and mixed (mixing process). In STEP 6, the raw materials obtained in the mixing process are stuffed into sheep intestines or collagen casings and hung (filling and hanging process). In STEP 7, the sausage obtained in the filling and hanging process is heat-treated (heat-treatment process). The core temperature of the product after heat treatment is 72°C or higher.

[0031] Furthermore, in STEP 8, the heat-treated sausages are cooled (cooling process), in STEP 9 the cooled sausages are cut and sorted (cutting and sorting process), in STEP 10 a random inspection is carried out (random inspection process), and in STEP 11 the sausages are packaged and the expiration date is printed (packaging process).

[0032] In STEP 12, the specified seal is inspected (seal inspection process), in STEP 13, the sausage product is inspected to see if there are any metal pieces mixed in (metal inspection process), in STEP 14, the sausage is weighed (weighing process), in STEP 15, the sausage is inspected using X-rays to see if there are any foreign objects mixed in (X-ray foreign object inspection), and in STEP 16, the sausage is boxed (boxing process).

[0033] The sausage manufacturing method described above provides a sausage using a food antibacterial agent containing lupulin, a hop cone component, as an active ingredient, and a food antibacterial agent that extends the shelf life of foods made from ingredients including meat.

[0034] Next, a method for producing the antibacterial agent for food will be described. As shown in Figure 2, the main steps of the method for producing a food antibacterial agent that extends the shelf life of food are as follows: in STEP 31, dried cones are received; in STEP 32, the received cones are stored at a predetermined temperature and humidity (storage step); in STEP 33, the cones are divided into predetermined amounts (dividing step); and in STEP 34, the dried cones are crushed (cone crushing step).

[0035] In the sub-processes, the organic solvent is received in STEP 51 (organic solvent receiving process), the received organic solvent is stored at a predetermined temperature and humidity in STEP 52 (storage process), and the organic solvent is weighed in STEP 53.

[0036] In addition, in the main process, in STEP 35, the crushed cones in STEP 34 are added to the organic solvent measured in STEP 53 and measured (measurement process), and in STEP 36, the crushed cones are immersed in an organic solvent containing alcohol and mixed (organic solvent mixing process).

[0037] In the organic solvent mixing step, the organic solvent contains alcohol from which glycerin fatty acid esters have been removed, which improves the taste, astringency, bitterness, and harshness compared to ordinary alcohol.

[0038] Furthermore, in the organic solvent mixing step, the organic solvent has an alcohol concentration of 55% or more and 65% or less. If the alcohol concentration is less than 55%, the lupulin extraction efficiency is low, and if it is 55% or more, the lupulin extraction efficiency is improved. Also, if the alcohol concentration is greater than 65%, the taste of food when a food-grade antibacterial agent is added to the food is affected. Therefore, by setting the alcohol concentration of the organic solvent to 55% or more and 65% or less, the lupulin extraction efficiency can be improved while minimizing the effect on taste when a food-grade antibacterial agent is added to the food.

[0039] In the organic solvent mixing process, salt is added at a concentration of 1% to 3%. Adding 1% or more of salt improves the lupulin extraction efficiency. Adding more than 3% of salt affects the taste of food when a food-grade antibacterial agent is added to the food. Therefore, by setting the salt concentration at 1% to 3%, it is possible to improve the lupulin extraction efficiency while minimizing the effect on the taste when a food-grade antibacterial agent is added to the food.

[0040] In STEP 37, the mixture of the organic solvent and the cones is filtered through filter paper to obtain a lupulin extract containing lupulin (lupulin extraction step).

[0041] In the lupulin extraction process, the mixture of organic solvent and cones is placed in a shaking water bath at 77°C to 80°C for 40 minutes to 1 hour and 20 minutes, and then filtered. If the temperature of the organic solvent and cones is lowered when the mixture is placed in the water bath below 77°C, the lupulin extraction efficiency is reduced, while if the temperature is higher than 77°C, the lupulin extraction efficiency is improved. Furthermore, if the temperature is higher than 80°C, the extraction efficiency is reduced, while if the temperature is lower than 80°C, the lupulin extraction efficiency is improved. Furthermore, in the lupulin extraction process, if the organic solvent and cones are placed in the water bath for 40 minutes or more, the lupulin extraction efficiency is improved. Furthermore, if the time is longer than 1 hour and 20 minutes, the work efficiency is reduced.

[0042] The lupulin extract extracted in STEP 38 is sterilized (sterilization process), the sterilized lupulin extract is filtered through filter paper in STEP 39 (filtration process), the filtered lupulin extract is cooled to below 10°C (cooling process) in STEP 40, and the cooled lupulin extract is stored at below 10°C (storage process) in STEP 41 (storage for 2 months confirmed).

[0043] By the method for producing an antibacterial agent for food as described above, an antibacterial agent for food containing lupulin, a component of hop cones, as an active ingredient can be obtained.

[0044] Next, we will explain the results of the lupulin inhibition zone experiment and the confirmation of microbial testing effectiveness. The purpose is to verify the effectiveness of lupulin and to confirm whether it can be preserved in organic solvents (ethanol). Figure 3(A) shows the results of the lupulin inhibition zone experiment (inoculated onto culture medium). Dropping 0.2 ml of 2.2% lupulin solution produced a clear reaction within 48 hours at 35°C. The ethanol and filter paper (disc) controls produced no reaction even after 72 hours. The effect of lupulin was confirmed.

[0045] Figure 3(B) explains the results of the microbial testing, comparing non-smoked sausages with no lupulin added and with 10% added lupulin. The effectiveness of lupulin was verified by comparing non-smoked sausages with no lupulin added and with 10% added lupulin.

[0046] Figure 4 illustrates the results of an inhibition zone experiment in which lupulin extracts were extracted with varying ethanol concentrations, diluted to various concentrations, and then dropped onto the samples (data values: mm). The purpose of the inhibition zone experiment was to determine the concentration with the widest spread, which exerted the greatest antibacterial activity, from three dilution concentrations of lupulin extract, ranging from 1% to 3% ethanol. The following observations were made: (1) As a result of experiments using lupulin extract concentrations ranging from 1% to 3% ethanol, the inhibition zone spread was confirmed to be proportional to the alcohol content, indicating a high level of antibacterial activity. (2) While it was demonstrated that the inhibition zone was larger with increasing ethanol content, it was also demonstrated that a higher extract concentration was not necessarily better.

[0047] Figure 5 illustrates the results of a drop inhibition zone experiment in which an extract solution was prepared and diluted using commercially available alcohol as the organic solvent for lupulin extraction (data values: mm). Since it was found that an alcohol content of 50% or higher resulted in a larger inhibition zone, the experiment used readily available commercially available alcohol at a concentration of 2.5% to determine which organic solvent significantly affected the formation of an inhibition zone. The following observations were made: (1) We were able to verify that the inhibition zone expanded with increasing alcohol content, and at the same time, we were able to determine that the antibacterial effect was significant and effective for microbial control. (2) We were able to verify that alcohol is an effective organic solvent for lupulin extraction. (3) We were able to conclude that an alcohol concentration of 50% or higher and an extraction concentration of 2% to 3% were necessary.

[0048] Figure 6 is a diagram explaining the verification of the inhibition zone of a solution extracted with lupulin organic solvent (commercial alcohol) to be added to sausage, as well as the storage test and physicochemical test after adding it to sausage. The objectives were as follows: (Extraction solution concentration: 2.5%, sausage addition: 10%) (1) The solution was actually added to sausage and a storage test was conducted to verify the difference with the current product. (2) The inhibition zone of the extraction solution was verified in advance as a basis for confirming the effectiveness. (3) The taste was confirmed after adding the extraction solution. (4) It was verified whether there were any physicochemical differences with the current product. Taste and sensory tests confirmed inferior points such as a harsh taste, bitterness, and alcohol odor.

[0049] Figure 7 shows the results of a storage test, physicochemical test, and sensory test in which a solution of lupulin (a type of lupulin) extracted with organic solvent commercially available alcohol was added to sausage (concentration 2.5%, 10% added to sausage). The test method involved wiping the surface and center. Figure 7(A) shows the conditions of the target sample. Figures 7(B) to (E) show the results.

[0050] The results of the storage test revealed the following: (1) It was confirmed that the storage period could be significantly extended when lupulin was added compared to the control (no lupulin added). (2) It was confirmed that the longest storage period was achieved with an alcohol solvent with a high alcohol content. (3) In terms of the safety rate of storage period (80%), it is difficult to achieve 30 days for the additive-free control. Although there were some irregularities with the product, it was found that a guarantee equivalent to 60 days could be obtained.

[0051] The following was inferred from the results of the physicochemical tests: No differences were observed between the results and the control, confirming that the addition of lupulin extract had no effect.

[0052] From the results of the sensory test, the following was considered: (1) The taste of all sample products to which the extract was added was improved by reducing the astringency, bitterness, and harshness caused by the emulsifier glycerin fatty acid ester contained in the alcohol. (2) Regarding the sensory taste of the preserved test sample, any that were perceived as rotten or rancid were deemed unacceptable. (3) Regarding the smell, any that smelled rotten or rancid were deemed unacceptable. (4) Regarding the appearance, any sample that was vacuum sealed and loose was deemed unacceptable.

[0053] Figure 8 shows the results of improving taste by changing the organic solvent extraction solution. The purpose was to extract the test samples using an organic solvent for extraction, food-grade ethyl alcohol, and commercially available alcohol, and then add them to sausage. Sensory tests revealed that the test samples had a harsh taste, bitterness, and an alcoholic smell, making improvement necessary. We discovered that the glycerin fatty acid ester emulsifier contained in the alcohol was affecting the taste, and we made improvements.

[0054] From the results, the following conclusions were drawn. (1) Sensory testing of samples without glycerin fatty acid esters revealed that increasing the addition rate did not affect the taste. (2) Although the use of food-grade ethyl alcohol is being promoted at a 10% addition rate, it was confirmed that even at 5% it affects the taste. (3) Physicochemical testing confirmed that samples without glycerin fatty acid esters were equivalent to existing products. (4) Inhibition zone testing showed that there was no difference between the two, confirming their antibacterial effects. (5) Storage tests of samples without glycerin fatty acid esters will continue.

[0055] Figure 9 shows the results of an inhibition zone experiment when commercially available pellets (Pellet Cone pellets) were extracted and dropped as a substitute for Cone Cone (data values: mm). The purpose was to use pellets that are not affected by season and divide their concentrations into five levels. They were extracted with hot water at 70-78°C without using organic solvents, and the concentration thought to have the strongest antibacterial activity was dropped onto filter paper (disks) in a petri dish. The pellet concentration with the greatest antibacterial activity was investigated.

[0056] The results suggest the following: (1) Tests were conducted using boiling water instead of organic solvents, so that commercially available cones could be used when cones are not readily available. This confirmed the antibacterial effect of forming an inhibition zone. (2) Increasing the concentration expanded the inhibition zone and enhanced the antibacterial effect, confirming that this leads to microbial control.

[0057] Figure 10 is a diagram (unit: mm) illustrating the results of an experiment comparing inhibition zones using an alcohol-based extraction solution that excludes the organic solvent glycerin fatty acid esters of cones and cones pellets. The purpose was to confirm the spread of the inhibition zone when cones and cones pellets were dripped at the same concentration, and to set the extraction concentration. The experimental conditions were an alcohol preparation that excludes organic solvents and glycerin fatty acid esters, with an alcohol content of 55.72% and an extraction concentration of 2%.

[0058] The results suggest the following: The alpha acid content of the 2024 cones was 14%, and the extent of the inhibition zone for the 2024 harvest, when compared based on the overall average (MAX + MIN), was significantly larger in diameter at 2.2 mm compared to the 2023 cones and 3.3 mm compared to the 2023 pellets. Based on this, we hypothesize that adding 10% of this 2% lupulin solution extract to meat will provide a 60-day shelf life equivalent to the previous expiration date. This suggests that antibacterial activity is correlated with a high alpha acid content, resulting in a synergistic antibacterial effect. While this depends on the alpha acid content, a 2.2% concentration of cones pellets is required for 2.0% cones. It was also determined that alcohol cones pellets, which lack the organic solvent glycerin fatty acid ester, can be used, improving taste.

[0059] Figure 11 is a diagram (unit: mm) explaining the results of an inhibition zone experiment using salt as an extraction promoter with bellflower pellets. The purpose was to further increase extraction efficiency by adding salt at concentrations of no addition, 2%, and 3%. The extraction solution was then added to actual sausages, and storage tests, sensory tests, and physicochemical tests were conducted to confirm its effectiveness. The organic solvent used was alcohol, with glycerin fatty acid esters removed. The extraction bellflower pellets were produced in Germany, and A and B differed in their manufacturing dates. The extraction solution was tested at 10% sausage.

[0060] From the results, the following conclusions were drawn: (1) The addition of salt as an extraction promoter was effective in reducing the inhibition zone, and the more salt added, the more effective it was. (2) It was confirmed that an extraction concentration of 3% was more effective than 2%.

[0061] Next, we will work to increase the extraction efficiency of the alpha and beta acids contained in the cones, which have an antibacterial effect, and aim to extend the shelf life through this antibacterial effect. Therefore, we will discover and prove that the alpha and beta acids can be effectively extracted, which is particularly effective against gram-positive bacteria.

[0062] The action and effect of the method for producing the antibacterial agent for food, which extends the shelf life of food, as described above, will now be described. In an embodiment of the present invention, lupulin, a component extracted from hop cones, inhibits the growth of microorganisms on food, delaying deterioration and extending the shelf life of the food. In this regard, according to the configuration of the embodiment of the present invention, a food antibacterial agent can be obtained through a cone crushing step in which dried cones are crushed, an organic solvent mixing step in which the crushed cones are immersed in an organic solvent containing alcohol and mixed, and a lupulin extraction step in which the mixed solution of the organic solvent and the cones is filtered to obtain a lupulin extract containing lupulin. This eliminates the need for the prior art to extract and remove fat-soluble substances with hexane or liquefied carbon dioxide and then extract xanthohumol-containing extracts with hot water under slightly alkaline conditions. Therefore, the embodiment of the present invention provides a food antibacterial agent that can be obtained through simple processing and that can further extend the shelf life of foods.

[0063] Furthermore, in the organic solvent mixing step, the alcohol used in the organic solvent has had glycerin fatty acid esters removed, which improves the taste, astringency, bitterness (taste), and harshness compared to ordinary alcohol.

[0064] Furthermore, in the organic solvent mixing step, the organic solvent has an alcohol concentration of 55% or more and 65% or less. If the alcohol concentration is less than 55%, the lupulin extraction efficiency is low, while if it is 55% or more, the lupulin extraction efficiency is improved. Furthermore, if the alcohol concentration is greater than 65%, the taste of food when a food-grade antibacterial agent is added to the food is affected. Therefore, by setting the alcohol concentration of the organic solvent to 55% or more and 65% or less, the lupulin extraction efficiency can be improved while minimizing the impact on taste when a food-grade antibacterial agent is added to the food. Furthermore, in the organic solvent mixing step, salt is added to the organic solvent at 1% or more and 3% or less. If the salt concentration is 1% or more, the lupulin extraction efficiency is improved. Furthermore, if the salt concentration is greater than 3%, the taste of food when a food-grade antibacterial agent is added to the food is affected. Therefore, by setting the salt concentration to 1% or more and 3% or less, the lupulin extraction efficiency can be improved while minimizing the impact on taste when a food-grade antibacterial agent is added to the food.

[0065] Furthermore, in the lupulin extraction process, the mixture of organic solvent and cones is placed in a shaking water bath at 77°C to 80°C for 40 minutes to 1 hour 20 minutes, and then filtered. When the water bath temperature is set below 77°C, the lupulin extraction efficiency is reduced, while when the temperature is set above 77°C, the lupulin extraction efficiency is improved. Furthermore, when the temperature is set above 80°C, the antibacterial activity is reduced, while when the temperature is set below 80°C, the lupulin antibacterial activity is maintained. Furthermore, in the lupulin extraction process, when the mixture of organic solvent and cones is placed in the water bath for 40 minutes or more, the lupulin extraction efficiency is improved. Furthermore, when the temperature is set above 1 hour 20 minutes, the work efficiency is reduced. By placing the mixture in a shaking water bath at 77°C to 80°C for 40 minutes to 1 hour 20 minutes, and then filtering, the lupulin extraction efficiency can be improved while minimizing the decrease in work efficiency.

[0066] Furthermore, assuming that cones are not readily available, we have established a system in which commercially available cone pellets can be used to treat them as equivalent to cones.

[0067] Furthermore, the food antibacterial agent contains lupulin, a component of hop cones, as its active ingredient, so it can inhibit the growth of microorganisms on food, delay deterioration, and extend the shelf life of food.

[0068] Furthermore, the method for producing sausage includes a lupulin extraction step of obtaining a lupulin extract by a method for producing a food antibacterial agent, a chopping step of finely chopping raw materials including meat, and a mixing step of adding the lupulin extract obtained in the lupulin extraction step to the raw materials obtained in the chopping step and mixing them, eliminating the need to extract and remove fat-soluble substances with hexane or liquefied carbon dioxide gas and then obtain an extract containing xanthohumol with hot water under slightly alkaline conditions, as in conventional techniques. Therefore, according to the embodiments of the present invention, it is possible to provide sausages that can be obtained with simple processes and that have a longer shelf life.

[0069] Furthermore, the sausage is made from ingredients including meat and a food antibacterial agent containing lupulin, a hop cone component that extends the shelf life of food, as an active ingredient, so that the sausage can be provided with a longer shelf life.

[0070] In the examples, the organic solvent in the organic solvent mixing step has an alcohol concentration of 55% to 65%, but it is preferable that the alcohol concentration is 56%. Also, in the organic solvent mixing step, the organic solvent has salt added to it at a concentration of 1% to 3%, but it is preferable that the salt concentration is 2%.

[0071] Furthermore, in the examples, in the lupulin extraction process, the mixture of the organic solvent and the cones was placed in a shaking water bath at 77°C or higher and 80°C or lower for 40 minutes or longer and 1 hour and 20 minutes or shorter, and then filtered; however, the mixture of the organic solvent and the cones may also be placed in a static water bath at 79°C for 1 hour, and then filtered.

[0072] Furthermore, we are working on powdering lupulin extract to make production easier and more stable.

[0073] That is, the present invention is not limited to the examples as long as the functions and effects of the present invention are exhibited. [Industrial Applicability]

[0074] The technology of the present invention is suitable for technology of antibacterial agents for food and sausages using antibacterial agents for food. [Explanation of symbols]

[0075] S31… Cone drying process S34... Ball crushing process S36: Organic solvent mixing process S37... Lupulin extraction process

Claims

1. A method for producing an antibacterial agent for food that extends the shelf life of food a cone crushing process for crushing the dried cones; an organic solvent mixing step of immersing and mixing the crushed cones in an organic solvent containing alcohol; a lupulin extraction step of filtering the mixture obtained by mixing the cones with the organic solvent to obtain a lupulin extract containing lupulin; Equipped with A method for producing an antibacterial agent for food, characterized in that in the organic solvent mixing step, the organic solvent has an alcohol concentration of 55% or more and 65% or less, and salt is added in an amount of 1% or more and 3% or less.

2. A method for producing the antibacterial agent for food according to claim 1, A method for producing an antibacterial agent for food, wherein in the organic solvent mixing step, the organic solvent contains the alcohol from which glycerin fatty acid esters have been removed.

3. A method for producing the antibacterial agent for food according to claim 1 or 2, The lupulin extraction step is a method for producing an antibacterial agent for food, characterized in that the mixture of the organic solvent and the cones is placed in a shaking water bath at 77°C or higher and 80°C or lower for 40 minutes or longer and 1 hour and 20 minutes or shorter, and then filtered.

4. A method for producing the antibacterial agent for food according to claim 1 or 2, A method for producing an antibacterial agent for food, characterized in that the cones are commercially available cone pellets.

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