JP2021145659A - 飲食品用抗菌剤組成物 - Google Patents
飲食品用抗菌剤組成物 Download PDFInfo
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
ザクロの生果実(カリフォルニア産)をフードプロセッサーで粉砕し、ザクロ粉砕物の全量を1重量部とした場合に対して水10重量部を加えて80℃に加温し、抽出した。この抽出物を室温程度に冷却した後、吸引ろ過にて原材料および不溶性成分を除去してザクロ抽出液(ザクロエキス)を得た。得られたザクロ抽出液をハロゲン水分計に供して固形分含量を測定したところ抽出液中の固形分は5.0%であった。
ザクロエキスを段階希釈し、固形分として100ppmとなるように調整した。調整した液を試験管に2mLずつ分注し、フォーリンチオカルト試薬5mLを加え、撹拌後5分間静置した。次いで7.5重量%炭酸ナトリウム水溶液を4mL加え、撹拌後60分間静置した後、765nmの吸光度を測定した。得られた吸光度を、没食子酸で作製した検量線を用いて、ポリフェノール量として算出した。
生米100gに水140g、醤油10gおよび製剤4gを加え、30分間浸漬し、炊飯器で炊飯した後、室温で放冷した。以下の菌種を炊飯米に接種し、25℃にて保存し、菌数を計測した:バチルス・スブチリス(Bacillus subtilis)(細菌)(100CFU/mL)、カンジダ・アルビカンス(Candida albicans)(不完全酵母)(10CFU/mL)、ウィッカーハモマイセス・アノマルス(Wickerhamomyces anomalus)(酵母)(10CFU/mL)。
スケソウダラ陸上2級64.5g、馬鈴薯澱粉1.4g、砂糖3.2g、食塩1.9g、氷水29.0gおよび製剤4.0gを混合し、90℃にて60分間加熱し、かまぼこを作製した。バチルス・スブチリス(細菌)(100CFU/mL)をかまぼこに接種し、25℃にて保存し、菌数を計測した。カンジダ・アルビカンス(不完全酵母)(10CFU/mL)およびウィッカーハモマイセス・アノマルス(酵母)(10CFU/mL)のいずれかをかまぼこに接種し、15℃にて保存し、菌数を計測した。
酸度が9.3である醸造酢(食酢)を使用して、以下の表1に示す組成にて製剤を調製した。製剤E1−1〜E1−6については、醸造酢、ザクロエキス粉末および水を撹拌混合した(実施例1−1〜1−6)。製剤C1−1については、醸造酢および水を撹拌混合した(比較例1−1)。製剤C1−2については、ザクロエキス粉末および水を撹拌混合した(比較例1−2)。
酸度が4.2、9.3、18.0または30.0である醸造酢あるいは酸度が4.2または30.0である合成酢を使用して、以下の表5に示す組成にて製剤を調製した。製剤E2−1〜E2−7については、醸造酢、ザクロエキス粉末および水を撹拌混合し(実施例2−1〜2−7)、製剤E2−8〜E2−10については、合成酢、ザクロエキス粉末および水を撹拌混合した(実施例2−8〜2−10)。製剤C2−1〜C2−4については、醸造酢および水を撹拌混合し(比較例2−1〜2−4)、製剤C2−5〜C2−6については、合成酢および水を撹拌混合した(比較例2−5〜2−6)。製剤C2−7については、ザクロエキス粉末および水を撹拌混合した(比較例2−4)。
酸度が9.3である醸造酢を使用して、以下の表9に示す組成にて製剤を調製した。ザクロエキスとしては、ポリフェノール量が3.4(w/w)%、12.5(w/w)%、30.3(w/w)%および43.6(w/w)%のいずれかのザクロエキス(抽出液)、あるいはザクロエキス粉末(ポリフェノール量68.5(w/w)%)を用いた。製剤E3−1〜E3−5については、醸造酢、ザクロエキス粉末またはザクロエキス、および水を撹拌混合した(実施例3−1〜3−5)。製剤C3−1については、醸造酢および水を撹拌混合した(比較例3−1)。製剤C3−2〜C3−3については、ザクロエキスまたはザクロエキス粉末および水を撹拌混合した(比較例3−2〜3−3)。
酸度が9.3である醸造酢とザクロエキス粉末とを使用して、以下の表13に示す組成にて製剤を調製した。製剤E4−1〜E4−4について、醸造酢、ザクロエキス粉末またはザクロエキス、および水を撹拌混合した(実施例4−1〜4−4)。
Claims (7)
- ザクロエキスおよび食酢を有効成分として含有する飲食品用抗菌剤組成物。
- 前記ザクロエキスのポリフェノール量が0.5(w/w)%〜85(w/w)%である、請求項1に記載の飲食品用抗菌剤組成物。
- 前記食酢1重量部に対して、前記ザクロエキスが0.01重量部〜100重量部である、請求項1から3のいずれかに記載の飲食品用抗菌剤組成物。
- 前記食酢の酸度が酢酸換算で2%〜40%である、請求項1から3のいずれかに記載の飲食品用抗菌剤組成物。
- 前記食酢が醸造酢であり、前記酸度が酢酸換算で4〜40%である、請求項1から4のいずれかに記載の飲食品用抗菌剤組成物。
- 飲食品の日持ちを向上させる方法であって、
該飲食品またはその原材料に対して請求項1から5のいずれかに記載の飲食品用抗菌剤組成物を適用する工程を含む、方法。 - 前記飲食品またはその原材料の総重量100重量部に対して、前記飲食品用抗菌剤組成物中のザクロエキスおよび食酢の合計量が0.01〜10重量部である、請求項6に記載の方法。
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