Heat-resistant mold growth inhibitor, food and drink in which growth of heat-resistant mold is inhibited, and method for inhibiting growth of heat-resistant mold

Abstract

In order to provide a heat-resistant mold growth inhibitor capable of inhibiting the growth of heat-resistant mold without carrying out heat treatment at a high temperature, food and drink in which the growth of heat-resistant mold is inhibited, and a method for inhibiting the growth of heat-resistant mold, a heat-resistant mold growth inhibitor according to the present invention comprises, as active components thereof, diethyl fumarate and / or 2-decenoic acid.

Description

Heat-resistant mold growth inhibitor, food and drink in which the growth of heat-resistant mold is inhibited, and method for inhibiting the growth of heat-resistant mold

[0001] The present invention relates to a heat-resistant fungus growth inhibitor capable of inhibiting the growth of heat-resistant fungi, a food or drink in which the growth of heat-resistant fungi is inhibited using the same, and a method for inhibiting the growth of heat-resistant fungi.

[0002] Conventionally, foods and beverages that may be contaminated by microorganisms or the like have typically been heat-treated to sterilize the microorganisms present therein. However, for example, molds that retain spores in thick shells such as ascocarps have heat resistance and can survive heat treatment at 70°C for 10 minutes to 75°C for 30 minutes (see, for example, Patent Documents 1 and 2). Therefore, foods and beverages that may be contaminated by such heat-resistant molds (hereinafter sometimes referred to as "heat-resistant molds") must be heat-treated at higher temperatures (e.g., 100°C or higher) to suppress their growth.

[0003] JP 2018-143147 A JP 2021-141882 A

[0004] However, high-temperature heat treatment tends to deteriorate the quality of food and beverages by changing their flavor, color, texture, and nutritional content. Therefore, there is a need to develop a method to suppress the growth of heat-resistant molds other than high-temperature heat treatment.

[0005] The present invention provides a heat-resistant mold growth inhibitor that can inhibit the growth of heat-resistant mold without using high-temperature heat treatment, a food or drink in which the growth of heat-resistant mold is inhibited, and a method for inhibiting the growth of heat-resistant mold.

[0006] In order to achieve the above-mentioned object, the present invention provides the following [1] to

[10] . [1] A heat-resistant fungal growth inhibitor containing diethyl fumarate and / or 2-decenoic acid as active ingredients. [2] The heat-resistant fungal growth inhibitor according to [1], wherein the heat-resistant fungus is a fungus that survives heating at 70°C for 10 minutes. [3] The heat-resistant fungus growth inhibitor according to [1] or [2], wherein the heat-resistant fungus belongs to at least one of the genus Byssochlamys and the genus Neosartoria. [4] A food or drink in which the growth of heat-resistant fungi is inhibited, comprising the heat-resistant fungus growth inhibitor according to any one of [1] to [3], in a concentration of diethyl fumarate and / or 2-decenoic acid of 1 to 40,000 ppm. [5] A food or beverage in which the growth of heat-resistant fungi is inhibited according to [4], wherein the concentration of diethyl fumarate is 1 to 20,000 ppm. [6] A food or beverage in which the growth of heat-resistant fungi is inhibited according to [4] or [5], wherein the concentration of 2-decenoic acid is 1 to 20,000 ppm. [7] A method for inhibiting the growth of heat-resistant fungi in a food or beverage by adding the heat-resistant fungus growth inhibitor according to any of [1] to [3] to the food or beverage so that the concentration of diethyl fumarate and / or 2-decenoic acid is 1 to 40,000 ppm. [8] The method for inhibiting the growth of heat-resistant fungi according to [7], wherein the concentration of diethyl fumarate is added to the food or beverage so that the concentration is 1 to 20,000 ppm. [9] The method for inhibiting the growth of heat-resistant fungi according to [7] or [8], wherein the 2-decenoic acid is added to a food or drink so that the concentration of the 2-decenoic acid is 1 to 20,000 ppm.

[10] A method for inhibiting the growth of heat-resistant fungi in an object using the heat-resistant fungi growth inhibitor according to any one of [1] to [3].

[0007] The present inventors have conducted extensive research to obtain a heat-resistant mold growth inhibitor that can inhibit the growth of heat-resistant mold without requiring high-temperature heating, and have found that even various components that have been reported to have a growth inhibitory effect on ordinary molds (non-heat-resistant molds) do not necessarily have a growth inhibitory effect on heat-resistant molds. Based on this finding, the present inventors have conducted further research and found that the use of a heat-resistant mold growth inhibitor containing diethyl fumarate and / or 2-decenoic acid as active ingredients in foods and beverages can effectively inhibit the growth of heat-resistant mold in the foods and beverages without changing the flavor, color, texture, nutritional components, etc. of the foods and beverages, thereby completing the present invention.

[0008] The heat-resistant mold growth inhibitor of the present invention can inhibit the growth of heat-resistant mold without requiring heat treatment at high temperatures.

[0009] The present invention will be described in more detail below based on embodiments of the present invention, but the present invention is not limited to these embodiments. In the present invention, when "X to Y" (X and Y are any numbers) is expressed, unless otherwise specified, it means "X or more and Y or less," and also includes the meaning of "preferably greater than X" or "preferably smaller than Y." Furthermore, when "X or more" (X is any number) or "Y or less" (Y is any number) is expressed, it also includes the meaning of "preferably greater than X" or "preferably less than Y." Furthermore, when "X and / or Y" (X and Y are any words), it also includes the meaning of "both X and Y," as well as "X only" or "Y only."

[0010] <Heat-resistant fungus growth inhibitor> The heat-resistant fungus growth inhibitor according to this embodiment contains diethyl fumarate (diethyl (E)-but-2-enedioate) and / or 2-decenoic acid ((E)-dec-2-enoic acid) as an active ingredient. In the present invention, the active ingredient means a component that can provide the heat-resistant fungus growth inhibitory effect that is the effect of the present invention, and does not include a component that has a heat-resistant fungus growth inhibitory effect but is blended at a concentration that does not provide that effect.

[0011] The heat-resistant fungi targeted for growth inhibition by the heat-resistant fungal growth inhibitor refer to those that retain spores in thick shells such as ascocarps and can survive heating at 70° C. for 10 minutes, and more preferably those that can survive heating at 75° C. for 30 minutes. In this embodiment, the growth inhibitory effect is particularly strong against heat-resistant fungi, particularly those belonging to the genera Byssochlamys and Neosaltoria.

[0012] Examples of heat-resistant fungi belonging to the genus Byssochlamys include Byssochlamys fulva (B. fulva), Byssochlamys nivea, and Byssochlamys lagunculariae. Examples of heat-resistant fungi belonging to the genus Neosartoria include Neosartoria primulina (N. primulina), Neosartoria fischeri, and Neosartoria glabra. In this embodiment, a particularly high effect is observed against B. fulva and N. primulina.

[0013] The heat-resistant mold growth inhibitor according to this embodiment may consist solely of the active ingredients diethyl fumarate and / or 2-decenoic acid, or may be a composition containing multiple other ingredients.

[0014] When the heat-resistant mold growth inhibitor according to the present embodiment is a composition, components other than the active ingredients diethyl fumarate and / or 2-decenoic acid include, for example, various solvents, various excipients, etc. These can be used to, for example, form a spray in which the active ingredients diethyl fumarate and / or 2-decenoic acid are dissolved in a solvent such as ethanol, or a powder in which the active ingredients are mixed with an excipient (gum arabic, dextrin, etc.) or the like.

[0015] The heat-resistant mold growth inhibitor is preferably used on an object so that the concentration of diethyl fumarate and / or 2-decenoic acid is 1 to 40,000 ppm, more preferably 10 to 20,000 ppm, even more preferably 20 to 10,000 ppm, and particularly preferably 30 to 5,000 ppm. In the present invention, ppm represents a mass ratio.

[0016] The heat-resistant mold growth inhibitor is preferably used on the target object so that the concentration of diethyl fumarate is 1 to 20,000 ppm, more preferably 10 to 10,000 ppm, even more preferably 20 to 5,000 ppm, and particularly preferably 30 to 2,500 ppm.

[0017] The heat-resistant mold growth inhibitor is preferably used on an object so that the concentration of 2-decenoic acid is 1 to 20,000 ppm, more preferably 10 to 10,000 ppm, even more preferably 20 to 5,000 ppm, and particularly preferably 30 to 2,500 ppm.

[0018] <Method for inhibiting the growth of heat-resistant fungi> The method for inhibiting the growth of heat-resistant fungi according to this embodiment is a method for inhibiting the growth of heat-resistant fungi in an object using the heat-resistant fungi growth inhibitor. In the present invention, the object is the target object itself on which the heat-resistant fungi growth inhibitor effect is to be exerted, and examples thereof include food and beverages such as beverages and foods, soil, floor surfaces, wall surfaces, house dust, etc.

[0019] When the target object is a food or drink, the growth of heat-resistant mold in the food or drink can be inhibited by adding the heat-resistant mold growth inhibitor to the food or drink. The heat-resistant mold growth inhibitor is added so that the diethyl fumarate and / or 2-decenoic acid concentration in the food or drink is preferably 1 to 40,000 ppm, more preferably 10 to 20,000 ppm, even more preferably 20 to 10,000 ppm, and particularly preferably 30 to 5,000 ppm.

[0020] The heat-resistant mold growth inhibitor is preferably added so that the diethyl fumarate concentration in the food or drink is 1 to 20,000 ppm, more preferably 10 to 10,000 ppm, even more preferably 20 to 5,000 ppm, and even more preferably 30 to 2,500 ppm.

[0021] Furthermore, the heat-resistant mold growth inhibitor is preferably added so that the 2-decenoic acid concentration in the food or drink is 1 to 20,000 ppm, more preferably 10 to 10,000 ppm, even more preferably 20 to 5,000 ppm, and even more preferably 30 to 2,500 ppm.

[0022] To add the heat-resistant mold growth inhibitor to the food or beverage, the heat-resistant mold growth inhibitor may be added directly to the food or beverage; however, for example, the heat-resistant mold growth inhibitor may be dissolved in a solvent such as ethanol to prepare a solution, and the solution may be added to the food or beverage, or a powder prepared by mixing the heat-resistant mold growth inhibitor with an excipient (gum arabic, dextrin, etc.) may be added to the food or beverage.

[0023] The food or drink may be in the form of, for example, a liquid, solid, or jelly, with the liquid being preferred in terms of the ability to strictly control the concentration in the food or drink and long-term storage.

[0024] When the target object is soil, the growth of heat-resistant fungi in the soil can be inhibited by adding the heat-resistant fungi growth inhibitor to the soil. The heat-resistant fungi growth inhibitor is added so that the concentration of diethyl fumarate and / or 2-decenoic acid in the soil is preferably 1 to 40,000 ppm, more preferably 10 to 20,000 ppm, even more preferably 20 to 10,000 ppm, and particularly preferably 30 to 5,000 ppm.

[0025] The heat-resistant mold growth inhibitor is preferably added so that the concentration of diethyl fumarate in the soil is 1 to 20,000 ppm, more preferably 10 to 20,000 ppm, even more preferably 20 to 5,000 ppm, and even more preferably 30 to 2,500 ppm.

[0026] The heat-resistant mold growth inhibitor is preferably added so that the concentration of 2-decenoic acid in the soil is 1 to 20,000 ppm, more preferably 10 to 10,000 ppm, even more preferably 20 to 5,000 ppm, and even more preferably 30 to 2,500 ppm.

[0027] To add the heat-resistant mold growth inhibitor to the soil, it may be added directly to the soil and mixed if necessary. Alternatively, for example, the heat-resistant mold growth inhibitor may be dissolved in a solvent such as ethanol to prepare a solution, and the solution may be added to the soil, or a powder prepared by mixing the heat-resistant mold growth inhibitor with an excipient (gum arabic, dextrin, etc.) may be added to the soil.

[0028] When the target object is a floor surface, a wall surface, or house dust, the growth of heat-resistant mold on the floor surface, etc. can be inhibited by spraying or applying the heat-resistant mold growth inhibitor to the floor surface, etc. The heat-resistant mold growth inhibitor may be directly sprayed onto the floor surface, etc. as a powder, but it is preferable to prepare a solution by dissolving it in a solvent such as ethanol, and then spray or apply the solution. In particular, it is preferable to prepare a solution in which the diethyl fumarate and / or 2-decenoic acid is 1 to 40,000 ppm, more preferably 10 to 20,000 ppm, even more preferably 20 to 10,000 ppm, and particularly preferably 30 to 5,000 ppm. The amount of the solution to be sprayed or applied depends on the surface condition of the floor surface, etc., but is, for example, 200 g / m 2 It is preferable to use this amount as a guideline and to spread it over the entire floor surface, etc.

[0029] The solution of the heat-resistant mold growth inhibitor preferably contains diethyl fumarate at a concentration of 1 to 20,000 ppm, more preferably 10 to 10,000 ppm, even more preferably 20 to 5,000 ppm, and even more preferably 30 to 2,500 ppm.

[0030] The solution of the heat-resistant mold growth inhibitor preferably contains 2-decenoic acid at a concentration of 1 to 20,000 ppm, more preferably 10 to 10,000 ppm, even more preferably 20 to 5,000 ppm, and even more preferably 30 to 2,500 ppm.

[0031] <Foods and beverages in which the growth of heat-resistant fungi is inhibited> The foods and beverages in which the growth of heat-resistant fungi is inhibited according to this embodiment are foods and beverages to which the heat-resistant fungal growth inhibitor is added so that diethyl fumarate and / or 2-decenoic acid is added to a concentration of 1 to 40,000 ppm, more preferably 10 to 20,000 ppm, even more preferably 20 to 10,000 ppm, and particularly preferably 30 to 5,000 ppm.

[0032] The amount of heat-resistant mold growth inhibitor added to the food or beverage is preferably such that diethyl fumarate is added to the food or beverage at 1 to 20,000 ppm, more preferably 10 to 10,000 ppm, even more preferably 20 to 5,000 ppm, and even more preferably 30 to 2,500 ppm.

[0033] The amount of the heat-resistant mold growth inhibitor added to the food or beverage is preferably such that the 2-decenoic acid concentration in the food or beverage is 1 to 20,000 ppm, more preferably 10 to 10,000 ppm, even more preferably 20 to 5,000 ppm, and even more preferably 30 to 2,500 ppm.

[0034] The form and production of the food and drink are as described in the section "Method for inhibiting the growth of heat-resistant mold" above, and therefore further explanation is omitted here.

[0035] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

[0036] [Examples 1 to 4, Comparative Example 1: Growth of B. fulva] Diethyl fumarate or 2-decenoic acid was added to tomato juice (100% fruit juice, no salt added) to the concentrations shown in Table 1 below, and each was allowed to stand in an atmosphere at 25°C. After a predetermined number of days, it was examined whether growth of B. fulva was observed in the tomato juice. The results are also shown in Table 1 below. In Table 1, + indicates that growth of B. fulva was observed, and - indicates that no growth was observed.

[0037]

[0038] The results in Table 1 show that Examples 1 to 4 exhibit a growth inhibitory effect against the heat-resistant mold B. fulva. In particular, in Examples 2 and 4, which have high concentrations of the active ingredient, no growth of B. fulva was observed even after 14 days, demonstrating that the growth inhibitory effect persists. On the other hand, in Comparative Example 1, to which no active ingredient was added, growth of B. fulva was observed after 5 days.

[0039] [Examples 5 to 8, Comparative Example 2: Growth of N. primulina] Diethyl fumarate or 2-decenoic acid was added to tomato juice (100% fruit juice, no salt added) to the concentrations shown in Table 2 below, and each was allowed to stand in an atmosphere at 25°C. After a predetermined number of days, it was examined whether growth of N. primulina was observed in the tomato juice. The results are also shown in Table 2 below. In Table 1, + indicates that growth of N. primulina was observed, and - indicates that no growth was observed.

[0040]

[0041] The results in Table 2 show that Examples 5 to 8 exhibit a growth inhibitory effect against the heat-resistant mold N. primulina. In particular, in Examples 5 and 6, which contain diethyl fumarate as the active ingredient, no growth of N. primulina was observed even after 10 days, demonstrating that the growth inhibitory effect persists. Furthermore, in Examples 6 and 8, which contain high concentrations of the active ingredient, the effect persists even after 14 days. On the other hand, in Comparative Example 2, which does not contain these active ingredients, growth of N. primulina was observed after 3 days.

[0042] Examples 9 and 10, Comparative Examples 3 to 16: Diethyl fumarate and 2-decenoic acid were prepared as examples, and the following components (palmitic acid, trans-anethole, benzyl alcohol, cinnamic acid, hinokitiol, salicylic acid, hexanal, 2-mercaptobenzothiazole, p-cymene, 1,8-cineole, α-pinene, estragole, 4-hydroxy-3,5-dimethoxybenzoic acid, and linalyl acetate), which have been reported to have growth inhibitory effects against common molds (non-heat-resistant molds), were prepared as comparative examples. Each component was added to trypticase soy broth medium at the concentrations shown in Table 3 below. These components were stored in an atmosphere at 25°C for 7 days, and the presence of growth of N. primulina and / or B. fulva in the medium 7 days after addition was examined. The results are also shown in Table 3 below. In the table, the presence of growth is indicated by +, and the absence of growth is indicated by -.

[0043]

[0044] The results in Table 3 show that Examples 9 and 10 exhibited growth inhibitory effects on both B. fulva and N. primulina, which are types of heat-resistant fungi, and that heat-resistant fungal growth inhibitors containing these as active ingredients are excellent. On the other hand, Comparative Examples 3 to 16, which are said to have a growth inhibitory effect on ordinary fungi, did not exhibit a growth inhibitory effect on heat-resistant fungi. This shows that even if an inhibitor has a growth inhibitory effect on ordinary fungi, it does not necessarily have a growth inhibitory effect on heat-resistant fungi.

[0045] Although the above examples show specific embodiments of the present invention, the examples are merely illustrative and should not be construed as limiting. Various modifications that are obvious to those skilled in the art are intended to fall within the scope of the present invention.

[0046] The present invention is useful as a heat-resistant fungus growth inhibitor that can inhibit the growth of heat-resistant fungi without requiring heat treatment at high temperatures.

Claims

1. A heat-resistant mold growth inhibitor containing diethyl fumarate and / or 2-decenoic acid as an active ingredient.

2. The heat-resistant mold growth inhibitor according to Claim 1, wherein the heat-resistant mold is a mold that survives under heating conditions of 70°C for 10 minutes.

3. The heat-resistant mold growth inhibitor according to Claim 1 or 2, wherein the heat-resistant mold belongs to at least one of the genera Byssochlamys and Neosartorya.

4. A food or drink in which the growth of heat-resistant mold is suppressed, containing the heat-resistant mold growth inhibitor according to Claim 1 or 2 and containing diethyl fumarate and / or 2-decenoic acid at a concentration of 1 to 40,000 ppm.

5. The food or drink in which the growth of heat-resistant mold is suppressed according to Claim 4, wherein the concentration of diethyl fumarate is 1 to 20,000 ppm.

6. The food or drink in which the growth of heat-resistant mold is suppressed according to Claim 4, wherein the concentration of 2-decenoic acid is 1 to 20,000 ppm.

7. A method for suppressing the growth of heat-resistant mold in a food or drink, comprising adding the heat-resistant mold growth inhibitor according to Claim 1 or 2 to the food or drink so that the concentration of diethyl fumarate and / or 2-decenoic acid becomes 1 to 40,000 ppm.

8. The method for suppressing the growth of heat-resistant mold according to Claim 7, wherein the concentration of diethyl fumarate is added to the food or drink so as to be 1 to 20,000 ppm.

9. The method for suppressing the growth of heat-resistant mold according to Claim 7, wherein the concentration of 2-decenoic acid is added to the food or drink so as to be 1 to 20,000 ppm.

10. A method for suppressing the growth of heat-resistant mold in an object using the heat-resistant mold growth inhibitor according to Claim 1 or 2.