JPH057453A - Antibacterial agent for processed cattle meat food - Google Patents
Antibacterial agent for processed cattle meat foodInfo
- Publication number
- JPH057453A JPH057453A JP3183617A JP18361791A JPH057453A JP H057453 A JPH057453 A JP H057453A JP 3183617 A JP3183617 A JP 3183617A JP 18361791 A JP18361791 A JP 18361791A JP H057453 A JPH057453 A JP H057453A
- Authority
- JP
- Japan
- Prior art keywords
- antibacterial agent
- antibacterial
- weight
- acetic acid
- meat food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
【０００１】[0001]
【産業上の利用分野】本発明は、広範囲の微生物に対し
て生育阻害作用を示す、特に畜肉加工食品添加に適した
抗菌剤に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an antibacterial agent which has a growth inhibitory action against a wide range of microorganisms and is particularly suitable for addition to processed meat products.
【０００２】[0002]
【従来の技術】従来から、食品の保存性を高めるため
に、各種の抗菌剤が用いられてきた。それらのうち、合
成抗菌剤については、ソルビン酸塩や安息香酸などの使
用が認められており、また天然抗菌剤についても、リゾ
チーム、プロタミン、香辛料抽出物などの製剤が商品化
されてきた。2. Description of the Related Art Conventionally, various antibacterial agents have been used to improve the preservability of foods. Among them, for synthetic antibacterial agents, use of sorbate, benzoic acid, etc. has been approved, and for natural antibacterial agents, preparations such as lysozyme, protamine, and spice extracts have been commercialized.
【０００３】[0003]
【発明が解決しようとする課題】最近になって、合成抗
菌剤は、抗菌効果は優れているものの安全性について疑
問があることが分かり、安全性の高い天然抗菌剤に対す
る要望が高まってきた。しかしながら、一般に市販され
ている天然抗菌剤ではどうしても抗菌効果が弱く、満足
の行くものではなかった。Recently, it has been found that synthetic antibacterial agents have excellent antibacterial effects, but there are doubts about safety, and there has been an increasing demand for highly safe natural antibacterial agents. However, natural antibacterial agents that are generally commercially available have a weak antibacterial effect and are not satisfactory.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上記天然
抗菌剤の有する欠点を解消し、安全性に優れ、食品等に
添加可能であり、広範囲の微生物に対して生育阻害作用
を有する天然抗菌剤を得ることを目的として鋭意研究し
た結果、竹類エキスと酢酸またはその塩とを有効成分と
する抗菌剤を用いることにより、その目的を達し得るこ
とを知り本発明を完成するに至った。すなわち、本発明
は、竹類エキス１００重量部と酢酸またはその塩１０〜
１００重量部とを配合してなる畜肉加工食品用抗菌剤
（以下、単に抗菌剤という）に関する。The present inventors have solved the drawbacks of the above natural antibacterial agents, have excellent safety, can be added to foods, etc., and have a growth inhibitory action against a wide range of microorganisms. As a result of intensive research aimed at obtaining a natural antibacterial agent, it was found that the purpose can be achieved by using an antibacterial agent containing bamboo extract and acetic acid or a salt thereof as active ingredients, and the present invention has been completed. It was That is, the present invention comprises 100 parts by weight of a bamboo extract and 10 to 10 parts of acetic acid or a salt thereof.
The present invention relates to an antibacterial agent for processed meat products, which is mixed with 100 parts by weight (hereinafter, simply referred to as antibacterial agent).
【０００５】本発明の抗菌剤に用いられる竹類エキスの
原料としては、ホウオウチク属、シホウチク属、マダケ
属、シュドザサ属、ササモルファ属、ナリヒラダケ属、
トウチク属などに属する竹類を用いることができる。Examples of the raw materials of the bamboo extract used in the antibacterial agent of the present invention include genus Henoptera, Shihoutiku genus, Bamboo genus, Pleurotus genus, Sasamorpha genus, Narihira genus,
Bamboo belonging to the genus Astragalus can be used.
【０００６】これらの竹類からエキスを得るには、まず
原料の竹類の葉または茎の表皮をボールミル等を用いて
粉砕し、ついでエタノール、ｎ−ヘキサン、エーテル、
アセトンなどの溶媒で抽出したのち、溶媒を溜出せしめ
ればよい。また、この際必要により、クロマトグラフィ
ーを用いてさらに精製することもできる。In order to obtain an extract from these bamboos, the leaf or stem epidermis of the raw material bamboo is first crushed using a ball mill or the like, and then ethanol, n-hexane, ether,
After extraction with a solvent such as acetone, the solvent may be distilled off. At this time, if necessary, it can be further purified by chromatography.
【０００７】本発明で用いられる酢酸またはその塩とし
ては、天然あるいは合成の酢酸、酢酸アンモニウム、酢
酸カリウム、酢酸カルシウム、酢酸ナトリウムなどであ
り、この中から１種または２種以上を組み合わせて使用
することができる。また、酢酸と酢酸ナトリウムとを混
合して粉末化した粉末化酢酸も同様に使用することがで
きる。The acetic acid or salt thereof used in the present invention includes natural or synthetic acetic acid, ammonium acetate, potassium acetate, calcium acetate, sodium acetate and the like, and one or a combination of two or more thereof is used. be able to. Further, powdered acetic acid obtained by mixing acetic acid and sodium acetate into a powder can be used as well.
【０００８】本発明の抗菌剤を製造するには、竹類エキ
スと酢酸またはその塩とを通常の方法で混合すればよ
く、このとき竹類エキスと酢酸またはその塩との配合割
合は、竹類エキス１００重量部に対して酢酸またはその
塩１０〜１００重量部の範囲が好ましい。To produce the antibacterial agent of the present invention, bamboo extract and acetic acid or a salt thereof may be mixed by a usual method. At this time, the mixing ratio of the bamboo extract and acetic acid or a salt thereof is bamboo. The range of 10 to 100 parts by weight of acetic acid or a salt thereof is preferable with respect to 100 parts by weight of the similar extract.
【０００９】本発明の抗菌剤の使用に当たっては、抗菌
剤を適宜の濃度の水溶液とし食品に添加するが、この場
合の添加量は、抗菌剤としての抗菌効果、食品の風味に
与える影響などから、食品に対して竹類エキスとして
０．１〜５．０重量％好ましくは０．５〜１．０重量
％、酢酸またはその塩として０．０１〜５．０重量％好
ましくは０．０５〜１．０重量％である。In using the antibacterial agent of the present invention, the antibacterial agent is added to food as an aqueous solution having an appropriate concentration. In this case, the amount of the antibacterial agent to be added depends on the antibacterial effect as the antibacterial agent, the influence on the flavor of the food, etc. 0.1 to 5.0% by weight, preferably 0.5 to 1.0% by weight, as a bamboo extract, 0.01 to 5.0% by weight, preferably 0.05 to 5.0% as acetic acid or a salt thereof, relative to foods. It is 1.0% by weight.
【００１０】竹類エキスの添加量が０．１重量％未満で
は抗菌効果が発揮できず、５．０重量％を超えてもそれ
以上抗菌効果が増大するわけでもなく経済的に不利であ
る。また、酢酸またはその塩の添加量が０．０１重量％
未満では抗菌効果の発揮が不十分で、５．０重量％を超
えると食品自体の風味に悪影響を与えるので好ましくな
い。If the amount of the bamboo extract added is less than 0.1% by weight, the antibacterial effect cannot be exhibited, and if it exceeds 5.0% by weight, the antibacterial effect is not increased any more, which is economically disadvantageous. The addition amount of acetic acid or its salt is 0.01% by weight.
If it is less than 5.0%, the antibacterial effect is not sufficiently exhibited, and if it exceeds 5.0% by weight, the flavor of the food itself is adversely affected.
【００１１】本発明の抗菌剤には、相乗剤として、他の
抗菌性物質、例えばアルコール、香辛料、酢酸またはそ
の塩以外の有機酸などを、竹類エキス１００重量部に対
して、０．１〜１０００重量部の範囲で添加することも
できる。In the antibacterial agent of the present invention, other antibacterial substances such as alcohols, spices, organic acids other than acetic acid or its salts are added as synergistic agents in an amount of 0.1 parts by weight per 100 parts by weight of the bamboo extract. It can also be added in the range of up to 1000 parts by weight.
【００１２】本発明の抗菌剤は、これを食品等に添加す
ることにより、バシルスサブティリス（Ｂａｃｉｌｌｕ
ｓ ｓｕｂｔｉｌｉｓ，ＩＦＯ−１３７１９）、スタフ
ィロコッカス アウレウス（Ｓｔａｐｈｙｌｏｃｏｃｃ
ｕｓ ａｕｒｅｕｓ，ＩＦＯ−１３２７６）などのグラ
ム陽性菌、エセリシア コリ（Ｅｓｃｈｅｒｉｃｈｉａ
ｃｏｌｉ，ＩＦＯ−３３０１）、サルモネラ タイフ
ィムリウム（Ｓａｌｍｏｎｅｌｌａ ｔｙｐｈｉｍｕｒ
ｉｕｍ，ＩＦＯ−１３２４５）などのグラム陰性菌、サ
ッカロマイセス セレヴィシエ（Ｓａｃｃｈａｒｏｍｙ
ｃｅｓ ｃｅｒｅｖｉｓｉａｅ，ＩＦＯ−０２０９）、
アスペルギルス ニィジャー（Ａｓｐｅｒｇｉｌｌｕｓ
ｎｉｇｅｒ，ＩＦＯ−４４１４）などの真菌等、広範
囲の微生物の生育を阻害することができる。The antibacterial agent of the present invention is added to foods or the like to produce Bacillus subtilis (Bacillus).
s subtilis, IFO-13719), Staphylococcus aureus
Us aureus, IFO-13276) and other Gram-positive bacteria, Escherichia coli
coli, IFO-3301), Salmonella typhimurium (Salmonella typhimur)
gram, IFO-13245) and other Gram-negative bacteria, Saccharomyces cerevisiae
ces cerevisiae, IFO-0209),
Aspergillus Niger
It can inhibit the growth of a wide range of microorganisms such as fungi such as Niger, IFO-4414).
【００１３】[0013]
【発明の効果】本発明の抗菌剤は、天然物由来であるた
め安全性が高く、しかも広範囲の微生物に対して優れた
生育阻害作用を有する。そして、それを食品等に添加す
ることにより、食品の風味を損なうことなく強力な抗菌
活性を発揮することができる。The antibacterial agent of the present invention is highly safe because it is derived from a natural product, and has an excellent growth inhibitory action against a wide range of microorganisms. Then, by adding it to a food or the like, a strong antibacterial activity can be exhibited without impairing the flavor of the food.
【００１４】[0014]
【製造例、実施例、比較例および試験例】以下、製造
例、実施例、比較例および試験例により、本発明をさら
に詳しく説明する。これらの例において、部および％は
それぞれ重量基準である。[Manufacturing Examples, Examples, Comparative Examples and Test Examples] The present invention will now be described in more detail with reference to Manufacturing Examples, Examples, Comparative Examples and Test Examples. In these examples, parts and percentages are each by weight.
【００１５】製造例１ 孟宗竹の茎１ｋｇをボールミルで粉砕し、エーテル５０
００ｍｌとともにソックスレー抽出器に仕込み、２０時
間加熱還流した。ついで、得られた抽出液を減圧乾固す
ることによりエーテルを除去し、褐色の竹類エキス４
０．２ｇを得た。Production Example 1 1 kg of Moso bamboo stalks were crushed with a ball mill to obtain 50 ethers.
It was charged into a Soxhlet extractor together with 00 ml and heated under reflux for 20 hours. Then, ether was removed by drying the obtained extract under reduced pressure to dryness to obtain a brown bamboo extract 4
0.2 g was obtained.
【００１６】製造例２ 隈笹の葉１ｋｇをボールミルで粉砕し、メタノール５０
００ｍｌを加えて１０日間放置した。ついで、得られた
抽出液を減圧乾固することによりメタノールを除去し、
緑色の竹類エキス４５．４ｇを得た。Production Example 2 1 kg of bamboo shoot leaves were crushed by a ball mill and methanol 50 was added.
00 ml was added and left for 10 days. Then, the extract was dried under reduced pressure to remove methanol,
45.4 g of green bamboo extract was obtained.
【００１７】実施例１〜８ 製造例１，２で得られた竹類エキスを用い、表１に示す
配合割合により、竹類エキスと酢酸またはその塩とを配
合して本発明の抗菌剤を得、それらをそれぞれの対象食
品に添加して実施例１〜８の試料を得た。Examples 1 to 8 Using the bamboo extracts obtained in Production Examples 1 and 2, the bamboo extract and acetic acid or a salt thereof were blended in the proportions shown in Table 1 to give the antibacterial agent of the present invention. Then, they were added to the respective target foods to obtain the samples of Examples 1-8.
【表１】 [Table 1]
【００１８】比較例１〜１９ 表２、表３に示される抗菌性物質を、それぞれの対象食
品に対して表中に示される添加率（％）に従って添加し
比較例１〜１５の試料を得た。Comparative Examples 1 to 19 The antibacterial substances shown in Tables 2 and 3 were added to the respective target foods according to the addition rates (%) shown in the tables to obtain samples of Comparative Examples 1 to 15. It was
【表２】 [Table 2]
【表３】 さらに、比較のため、抗菌性物質を一切添加しない場合
の試料も作製し、ハンバーグ、ソーセージ、ハム、焼き
肉の素の順に比較例１６〜１９の試料とした。[Table 3] Further, for comparison, a sample without any antibacterial substance was also prepared, and used as samples of Comparative Examples 16 to 19 in the order of hamburger, sausage, ham, and roasted meat.
【００１９】これらの実施例１〜８、比較例１〜１９に
おいて用いられる対象食品は、それぞれ以下のようにし
て得られたものであり、これらに対する抗菌剤または抗
菌性物質の添加は、いずれもその製造過程において行な
った。The target foods used in Examples 1 to 8 and Comparative Examples 1 to 19 were obtained as follows, and the addition of an antibacterial agent or an antibacterial substance to these foods was not restricted. It was performed in the manufacturing process.
【００２０】（１）ハンバーグ 鶏挽き肉６８．４％、玉ねぎ２０．０％、パン粉１０．
０％、食塩０．８％、こしょう０．１％、調味料０．７
％を混合し、成型してハンバーグとする。(1) Hamburg steak 68.4% ground meat, 20.0% onion, bread crumbs 10.
0%, salt 0.8%, pepper 0.1%, seasoning 0.7
% To form a hamburger.
【００２１】（２）ソーセージ 豚挽き肉９７．４％、大豆蛋白１．５％、食塩１．１
％、こしょう０．１％、重合リン酸塩０．５％、亜硝酸
ナトリウム０．０２％、Ｌ−アスコルビン酸０．０４％
（こしょう以下の数字は外割として示す）を混合し、袋
詰め、５０℃で乾燥１時間、くん煙１時間、煮沸１時
間、５０℃で乾燥１時間でソーセージとする。(2) Sausage 97.4% ground pork, soy protein 1.5%, salt 1.1
%, Pepper 0.1%, polymeric phosphate 0.5%, sodium nitrite 0.02%, L-ascorbic acid 0.04%
(Pepper and the following figures are shown as the outside ratio) are mixed, packed in a bag, dried at 50 ° C for 1 hour, smoked for 1 hour, boiled for 1 hour, and dried at 50 ° C for 1 hour to prepare a sausage.
【００２２】（３）ハム 豚肉を整型したのち、ピックル液（乳蛋白３％、大豆蛋
白３％、食塩４％、重合リン酸塩１％、亜硝酸ナトリウ
ム０．０３％、Ｌ−アスコルビン酸ナトリウム０．２
％、調味料１％、香辛料０．５％、水８７．２７％の混
合物）を２０％注入し、塩漬け、袋詰め、６０℃で乾燥
１時間、６０℃でくん煙２時間、煮沸、冷却してハムと
する。(3) Ham After shaping pork, pickle liquid (milk protein 3%, soybean protein 3%, salt 4%, polymerized phosphate 1%, sodium nitrite 0.03%, L-ascorbic acid) Sodium 0.2
%, Seasoning 1%, spice 0.5%, water 87.27%) 20% infusion, salting, bagging, drying at 60 ° C for 1 hour, smoking at 60 ° C for 2 hours, boiling, cooling And ham.
【００２３】（４）焼き肉の素 羊細切れ８０．０％、焼き肉のたれ（エバラ食品株式会
社製品）２０．０％を混合して焼き肉の素とする。(4) Roasted meat 80.0% of shredded meat and 20.0% of roasted meat sauce (product of Ebara Food Co., Ltd.) are mixed to form a roasted meat.
【００２４】実施例１〜８、比較例１〜１９において得
られた各試料について、対象食品別に以下のようにして
菌数の経時変化を測定し抗菌効果を判定した。With respect to each of the samples obtained in Examples 1 to 8 and Comparative Examples 1 to 19, the antibacterial effect was determined by measuring the change over time in the number of bacteria according to the target food.
【００２５】試験例１ ハンバーグに関する試料を、各抗菌剤または抗菌性物質
ごとにそれぞれ１０個（１個の重量８０ｇ）を作り、ホ
ットプレート上でハンバーグの中心部が８０℃に達する
まで加熱したのち、３０℃で４８時間保存して菌数（個
／ｇ）の経時変化を測定し、１０個の平均値を求めた。
結果は表４に示した。Test Example 1 Ten samples (each weighing 80 g) of hamburger steak were prepared for each antibacterial agent or antibacterial substance, and heated on a hot plate until the center of the hamburger reached 80 ° C. The sample was stored at 30 ° C. for 48 hours, the change with time of the number of bacteria (cells / g) was measured, and the average value of 10 cells was obtained.
The results are shown in Table 4.
【表４】 [Table 4]
【００２６】試験例２ ソーセージに関する試料を３０℃で４８時間保存し、菌
数（個／ｇ）の経時変化を測定した。結果は表５に示し
た。Test Example 2 A sample of sausage was stored at 30 ° C. for 48 hours, and the change in the number of bacteria (cells / g) with time was measured. The results are shown in Table 5.
【表５】 [Table 5]
【００２７】試験例３ ハムに関する試料を３０℃で４８時間保存し、菌数（個
／ｇ）の経時変化を測定した。結果は表６に示した。Test Example 3 A sample of ham was stored at 30 ° C. for 48 hours, and changes in the number of bacteria (cells / g) with time were measured. The results are shown in Table 6.
【表６】 [Table 6]
【００２８】試験例４ 焼き肉の素に関する試料を１５℃で４８時間保存し、菌
数（個／ｇ）の経時変化を測定した。結果は表７に示し
た。Test Example 4 Samples of roasted meat were stored at 15 ° C. for 48 hours, and changes in the number of bacteria (cells / g) with time were measured. The results are shown in Table 7.
【表７】 [Table 7]
【００２９】以上の試験例１〜４の結果から明らかなよ
うに、本発明の抗菌剤は、比較例の抗菌性物質に比較し
て、優れた抗菌活性を示すことが分かる。As is clear from the results of Test Examples 1 to 4 described above, the antibacterial agent of the present invention shows superior antibacterial activity as compared with the antibacterial substance of the comparative example.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.5 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ２３Ｌ 3/3472 2114−4Ｂ 3/3508 2114−4Ｂ 9282−4Ｂ Ａ２３Ｂ 4/12 ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 5 Identification code Internal reference number FI technical display location A23L 3/3472 2114-4B 3/3508 2114-4B 9282-4B A23B 4/12
Claims (1)
の塩１０〜１００重量部とを配合してなる畜肉加工食品
用抗菌剤。Claim: What is claimed is: 1. An antibacterial agent for processed meat products, which comprises 100 parts by weight of a bamboo extract and 10 to 100 parts by weight of acetic acid or a salt thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3183617A JPH057453A (en) | 1991-06-28 | 1991-06-28 | Antibacterial agent for processed cattle meat food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3183617A JPH057453A (en) | 1991-06-28 | 1991-06-28 | Antibacterial agent for processed cattle meat food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH057453A true JPH057453A (en) | 1993-01-19 |
Family
ID=16138917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3183617A Pending JPH057453A (en) | 1991-06-28 | 1991-06-28 | Antibacterial agent for processed cattle meat food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH057453A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5525340A (en) * | 1993-02-02 | 1996-06-11 | Shiraimatsu Shinyaku Kabushiki Kaisha | Food composition containing antimicrobial plant distillate |
| WO2005086551A1 (en) | 2004-03-03 | 2005-09-15 | Ibiden Co., Ltd. | Etching solution, method of etching and printed wiring board |
| CN1298240C (en) * | 2004-11-10 | 2007-02-07 | 谢碧霞 | Natural antiseptic healthcare bacteriostatic agent from bamboo leaf |
| US7618658B2 (en) * | 2002-06-13 | 2009-11-17 | Hououdou Co., Ltd. | Anti-microbial agent and anti-microbial composition |
| CN108260657A (en) * | 2017-12-19 | 2018-07-10 | 河南科技学院 | A kind of chilled Fresh Grade Breast color-protecting and antistaling agent |
-
1991
- 1991-06-28 JP JP3183617A patent/JPH057453A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5525340A (en) * | 1993-02-02 | 1996-06-11 | Shiraimatsu Shinyaku Kabushiki Kaisha | Food composition containing antimicrobial plant distillate |
| US7618658B2 (en) * | 2002-06-13 | 2009-11-17 | Hououdou Co., Ltd. | Anti-microbial agent and anti-microbial composition |
| WO2005086551A1 (en) | 2004-03-03 | 2005-09-15 | Ibiden Co., Ltd. | Etching solution, method of etching and printed wiring board |
| CN1298240C (en) * | 2004-11-10 | 2007-02-07 | 谢碧霞 | Natural antiseptic healthcare bacteriostatic agent from bamboo leaf |
| CN108260657A (en) * | 2017-12-19 | 2018-07-10 | 河南科技学院 | A kind of chilled Fresh Grade Breast color-protecting and antistaling agent |
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