WO2003096309A1 - Procede d'evaluation des conditions de stockage d'aliments, de boissons, de medicaments et analogues, et indicateur associe - Google Patents

Procede d'evaluation des conditions de stockage d'aliments, de boissons, de medicaments et analogues, et indicateur associe Download PDF

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Publication number
WO2003096309A1
WO2003096309A1 PCT/JP2003/005606 JP0305606W WO03096309A1 WO 2003096309 A1 WO2003096309 A1 WO 2003096309A1 JP 0305606 W JP0305606 W JP 0305606W WO 03096309 A1 WO03096309 A1 WO 03096309A1
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WO
WIPO (PCT)
Prior art keywords
food
foods
dye
indicator
drinks
Prior art date
Application number
PCT/JP2003/005606
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English (en)
Japanese (ja)
Inventor
Kenji Isshiki
Junzo Ogawa
Original Assignee
National Food Research Institute
Yushin Giken Co., Ltd.
Taisei Lamick Co.,Ltd.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by National Food Research Institute, Yushin Giken Co., Ltd., Taisei Lamick Co.,Ltd. filed Critical National Food Research Institute
Priority to JP2004504212A priority Critical patent/JP4392722B2/ja
Publication of WO2003096309A1 publication Critical patent/WO2003096309A1/fr

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Classifications

    • G—PHYSICS
    • G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
    • G09F—DISPLAYING; ADVERTISING; SIGNS; LABELS OR NAME-PLATES; SEALS
    • G09F3/00—Labels, tag tickets, or similar identification or indication means; Seals; Postage or like stamps
    • G09F3/02—Forms or constructions
    • G09F3/0291—Labels or tickets undergoing a change under particular conditions, e.g. heat, radiation, passage of time

Definitions

  • This invention relates to fresh foods such as agricultural and livestock products, fish and shellfish, processed foods such as lunch boxes and prepared foods, beverages such as juice and sake, soy sauces and sauces, seasonings such as miso, drugs such as vaccines, and samples for biochemistry.
  • the present invention relates to a judging method and an indicator effective for use in the judging method.
  • Fresh foods, processed foods, beverages such as juices, vaccines, blood, etc. are distributed in order to ensure their safety. It is important to manage not only the time held in the storage, that is, the storage time, but also the temperature history of the distribution environment. If the environmental temperature and elapsed time during distribution are not properly managed, for example, in the case of perishable foods, not only deterioration (deterioration of freshness), but also decay and even the risk of food poisoning may occur. there were.
  • Japanese Patent Application Laid-Open No. 11-194053 discloses that symbols, figures or characters are printed directly on food or drink packaging or printed on paper or resin sheets using ink that changes color depending on the heating temperature and time.
  • Japanese Patent Application Laid-Open No. 11-296086 discloses that symbols, figures or characters are printed directly on food or drink packaging or printed on paper or resin sheets using ink that changes color depending on the heating temperature and time.
  • a method of displaying a temperature history of foods and drinks by affixing to a package are methods for estimating the degree of proliferation of food and drink, etc.
  • An object of the present invention is to solve the above-mentioned problems of the prior art, and when the quality of food and drink is deteriorated due to temperature fluctuation of storage environment and Z or storage time, the degree of the deterioration,
  • the determination method of the present invention includes:
  • the present invention seals and encapsulates a pigment component containing a pH-adjusted color element and a microorganism derived from food in a sealed transparent container made of synthetic resin or a transparent small bag made of a soft film thereof. Then, the container or the small bag is entrained in a food or drink, and the storage condition of the food or drink is judged based on the degree of discoloration due to the action of the dye component due to the growth of microorganisms during storage of the food or drink.
  • the present invention relates to a method in which a dye component containing a pH-discolored type dye adjusted to pH and a food-derived microorganism are placed in a sealed transparent container made of a synthetic resin or a transparent small bag made of a soft film thereof.
  • the container or the sachet is enclosed with a culture solution and Z or a culture medium, and the container or the sachet is entrained with food or drink.
  • This is a method for determining the storage state of foods and drinks, medicines, and the like, characterized in that the quality of storage of foods and drinks is determined according to the degree.
  • the present invention relates to a method in which a pigment component containing a pH-discolored pigment and a microorganism derived from the mouth are contained in a sealed transparent container made of a synthetic resin or a transparent small bag made of a soft film thereof. It is an indicator for judging the storage state of foods, beverages, drugs, etc., which are sealed and filled.
  • the present invention relates to a dye component containing a pH-discolored dye adjusted to H and a food-derived microorganism in a sealed transparent container made of synthetic resin or a transparent small bag made of a soft film thereof.
  • a dye component containing a pH-discolored dye adjusted to H and a food-derived microorganism in a sealed transparent container made of synthetic resin or a transparent small bag made of a soft film thereof. This is an indicator for judging the storage state of foods and drinks, drugs and the like, which is filled and sealed together with a culture solution and / or a medium.
  • the food-derived microorganism used in the present invention may be any one or more selected from lactic acid bacteria and other bacteria, yeasts and molds, and the pigment component may be fruits, vegetables and / or Using an anthocyanin dye as the H-color change type dye, and a method of adjusting the pH
  • the pigment component may be any one selected from alkaline water such as brine, calcined calcium, sodium hydroxide, hydroxylating lime, sodium carbonate, sodium bicarbonate, carbonic lime and hydrogen hydride. It is preferable to adjust pH to more than 7 to 14 using at least one ⁇ adjusting solution.
  • FIG. 1 is a photograph showing the change over time in the color tone of a sample solution in Experiment 1.
  • FIG. 2 is a photograph showing the change over time in the color tone of the sample solution in Experiment 2.
  • FIG. 3 is a photograph showing the time-dependent change in the fading of the sample solution in Experiment 3.
  • microorganisms derived from food will be described.
  • food-borne microorganisms are in food and drink, and control fermentation and spoilage.
  • Fermentation refers to a phenomenon in which useful microorganisms and enzymes produced by them metabolize organic substances to produce useful substances, and are widely used in the fields of brewing and fermented foods (soy sauce, miso, etc.).
  • putrefaction is caused by harmful microorganisms (putrefactive microorganisms) secreting extracellular enzymes that degrade carbohydrates, proteins, fats, etc. in food, and propagating the degraded products as a nutrient source to improve quality. It refers to the phenomenon of lowering.
  • the decomposition products (organic acids, aldehydes, ammonia, etc.) are the cause of putrefaction odor, taste deterioration, discoloration, etc.
  • the food derived from a microorganism of as is, metabolism and when disassembling the organic matter in foods by enzymes creating, degradation products acidogenic function a function of generating an acid gas, such as an organic acid or C0 2 such as acetic acid with A microorganism having such a function is called an acid-producing bacterium or a gas-producing bacterium (hereinafter referred to as “acid-producing bacterium”).
  • an acid-producing bacterium or a gas-producing bacterium hereinafter referred to as “acid-producing bacterium”.
  • the decomposition of organic matter by the acid-producing bacterium starts around the temperature at which the acid starts to be produced, and a small amount of acid is gradually generated from each proliferating bacterium.
  • the temperature at which acid production starts depends on the type of acid-producing bacterium and the state of storage, but should be within the range of 1 to 10 ° C for most acid-producing bacteria.
  • the inventors have added to the acid-producing bacteria having such an acid-producing function a pigment called anthocyan, which is contained in fruit juices such as grapes and prunies, and whose color tone and stability are greatly changed by changes in pH. It has been found that the use of such a product makes it possible to more accurately and objectively determine the deterioration in the quality of food and drink (the progress of spoilage) due to the proliferation of the acid-producing bacteria.
  • This anthocyanin pigment is contained not only in fruits, but also in flowers, leaves and roots of plants, showing red in the acidic range, purple in the neutral range, and blue to green in the algal range. It has the characteristic of doing.
  • the characteristic of the organic matter decomposition reaction by the acid-producing bacteria does not depend solely on the elapsed time (storage) time of the food or drink, but the storage in which the food or drink is placed. occur also depending on the temperature changes in the environment, gradually progresses under additive 'synergistic effect of these two factors, the point of generating the acidic gas such as acidic substances and co 2 with degradation products is there. That is, with the propagation of such acid-producing bacteria and the progress of the acid-producing reaction, foods and drinks gradually produce acid I ", and the pH decreases.
  • the present inventors prepared a sample solution by mixing an acid-producing bacterium such as a lactic acid bacterium with a pigment component (fruit, vegetable, etc.) having a pH discoloration type pigment such as anthocyan which had been previously adjusted for pH. Thereafter, these (a mixture of acid-producing bacteria and a dye) are made into a plastic film soft film pouch (formed by heat-sealing the synthetic resin film) to produce an indicator that is filled and sealed. An experiment was conducted in which this indicator was placed in the same environment with food and drink, and stored together. In order to promote the growth of acid-producing bacteria, a culture solution and / or a medium may be added to the sample solution.
  • an acid-producing bacterium such as a lactic acid bacterium
  • a pigment component fruit, vegetable, etc.
  • a pH discoloration type pigment such as anthocyan
  • the pH of the coloring matter component containing a pH-discoloring type dye such as anthocyanin is adjusted to a value exceeding pH 7 to 14. More preferably, the pH is adjusted to 8-9.
  • the method of adjusting the pH of this pigment component is selected from alkaline water such as brine, calcined calcium, sodium hydroxide, sodium hydroxide, sodium carbonate, sodium hydrogencarbonate, carbon dioxide, and hydrogen carbonate. It is preferable to carry out using at least one of the ⁇ adjusting liquids. The reason for this is that all of these ⁇ ⁇ adjustment liquids are approved as food additives and are easy to handle and safe.
  • a food-derived microorganism (acid-producing microorganism) used in the determination method and the indicator according to the present invention at least one selected from the bacteria, yeasts, and molds shown in Table 1 should be used. Is preferred.
  • Dobacterialesentis (.B. Adolescentis) docteri animalis ( ⁇ B. Animalis)
  • Bacterial Caffeum ( ⁇ . Ca tenula teum) Bacteria Angratim (B. angula turn) Bacteri Globosum ( ⁇ . Globosum)
  • Bacterial Steroides ( ⁇ . As teroids) Bacterial Scythe (JB. Suis)
  • Bacteria kuniculi (jB. Cuniculi)
  • the pigment components used in the present invention include fruits such as acerola, strawberry, cranberry, cherry, pomegranate, wild strawberry, grape or blueberry, vegetables such as black beans, perilla or eggplant, and the like. It is preferable to use Z or a squeeze thereof, or a carotenoid-based pigment, a quinone-based pigment, a cochineal pigment, or a iconic pigment.
  • the decomposition reaction (acid Production reaction) in a container or pouch, and use it as an indicator. It is in the point. That is, in the present invention, the indicator is maintained and stored in the same environment as the food and drink in the actual distribution process in which the storage temperature and the storage time fluctuate, whereby microorganisms generated inside the food and drink can be prevented.
  • the same conditions as the operation can be reproduced in the pouch, and more accurate deterioration of the quality of food and drink, especially the degree of corrosion can be detected under conditions close to a direct method.
  • the acid-producing bacteria and other components are stored separately, and filled in a synthetic resin container or a small bag formed by heat sealing the length and width of a soft film. Mix immediately before.
  • anthocyanin-based dyes have a property of being easily decomposed due to their strength, it is desirable to prepare a sample solution immediately before use.
  • the sample solution inoculated with the acid-producing bacteria prepared as described above is filled and sealed in a transparent container made of a synthetic resin or a transparent pouch formed by heat sealing the length and width of a soft film, Make an indicator.
  • the filling and sealing are performed using a filling device disclosed in Japanese Patent No. 2930515, JP-A-2001-335005, JP-A-2002-2601, etc.
  • the pH of the method according to the present invention decreases as the acid-producing reaction of the acid-producing bacterium progresses in the indicator, and the discoloration of a pH-discoloring pigment such as anthocyanin pigment changes.
  • This is a technique for judging the deterioration of the quality of the food, and if the inside of the indicator is initially in an acidic atmosphere, it is impossible to accurately judge the storage state of food and drink, especially the progress of the quality deterioration.
  • the acid-producing bacteria used in the present invention include, among food-derived microorganisms that can grow even in an alkaline environment, bacteria such as lactic acid bacteria, yeasts such as baker's yeast, and It is necessary to use at least one kind of power selected from powers such as koji powers. All of these bacteria can be suitably used because they can grow and proliferate in all environments except under extremely alkaline environments.
  • milk, meat extract, fruit juice, vegetable juice, fermented seasonings and the like are suitable.
  • medium vegetables and fruits having a high sugar content, such as grapes, apples, and potatoes, are suitable.
  • the indicator packed and filled with the sample solution containing the acid-producing bacterium thus prepared is refrigerated at a temperature lower than the acid-producing start temperature of the acid-producing bacterium, that is, at a temperature of 0 ° C or lower until use.
  • a transparent plastic film such as polyester, nylon, or polypropylene is used as a small bag of a synthetic resin soft film conforming to the present invention.
  • a high-strength material such as a biaxially-stretched nipple 25 ⁇ may be used for the base film of the film bag. The reason for using a transparent material is to see the color change of the mixture in the container and the bag.
  • the following method was used to confirm the phenomenon of acid production from the acid-producing bacteria and the change in the color tone of the anthocyanin pigment.
  • lactic acid bacteria were used as acid-producing bacteria.
  • lactic acid bacteria contained in a commercially available pickle solution were separated. This was mixed with a culture solution for lactic acid bacteria solution (meat extract 3 g, peptone 10 g and glucose 5 g), and dissolved by heating in distilled water 1000 ml. This was autoclaved and then cultured at 35 ° C. for 48 hours to prepare a lactic acid bacterium solution.
  • a sample solution was obtained by mixing 15 ml of this culture solution-one fruit juice mixture with 1 ml of the lactic acid bacteria solution prepared as described above. After these sample liquid was filled into sachets in produced by using the laminated film of Y 15 / XA- S 5 °, to produce a laboratory indicators subjected to heat one Sheets so that air is not mixed.
  • the five types of indicators (small bags) prepared as described above were left in a refrigerator at 4 ° C and a thermostat set at 30 ° C for 24 hours, respectively, and the presence or absence of gas generation in the bags and color change It was confirmed. Neither gas generation nor color change was observed for any of the indicators left in the refrigerator at 4 ° C.
  • gas starts to be generated after 12 hours, and after 24 hours, a large amount of gas is likely to burst. Was observed.
  • the color tone it can be seen that the color gradually changed to a darker red color.
  • the indicator according to the present invention was prepared using only commercially available foods, and the acid production from lactic acid bacteria contained in the foods and the change in the color tone of the anthocyanin pigment were confirmed. That is, a commercially available pickle solution (medium: vegetable sugar) is mixed with fruit juice 20% grape juice at a ratio of ⁇ 5: 1, and brine ( ⁇ 13) is added to adjust the pH to 4.8, 6, respectively. Adjusted to 7 and 8, four sample liquids were prepared. The laminated film of sample solution 15ml NY 15 / XA-S 50 was filled into sachets in prepared was used to prepare the experimental Injiketa subjected to heat one Sheets so that air is not mixed.
  • a commercially available pickle solution medium: vegetable sugar
  • brine ⁇ 13
  • the laminated film of sample solution 15ml NY 15 / XA-S 50 was filled into sachets in prepared was used to prepare the experimental Injiketa subjected to heat one Sheets so that air is not mixed.
  • the four types of indicators (small bags) prepared as described above were left in a refrigerator at 4 ° C and a thermostat set at 30 ° C for 48 hours, respectively, to check for gas generation in the bags. 03 0S606 and color change were confirmed.
  • anthocyanin-based dyes are very unstable in a free state, are easily discolored, and are particularly unstable in a neutral to alkaline atmosphere. Therefore, a fading test was performed on grape juice adjusted to be acidic, neutral, or alkaline.
  • brine (H13) was added to 100% grape juice to adjust the pH to 2.7, 6, and 9, respectively, to prepare three types of sample solutions.
  • the indicator (sack) prepared as described above was left in three places: under sunlight irradiation, under a fluorescent lamp, and in a dark place, and a change in the color tone of the sample solution was confirmed.
  • Figure 3 shows the results. With respect to the samples left under sunlight irradiation, it can be seen that the color tone of the samples having H of 6 and 9 fades with time. However, for samples left under fluorescent lighting and in places, gas production was observed in the sample solutions at pH 6 and 9, and the color tone changed because the sample solution was not sterilized. It was not possible to confirm the presence or absence of fading.
  • foods and drinks and the like include agricultural products, livestock products, fresh foods such as fish and shellfish, processed foods such as lunch boxes and prepared foods, beverages such as juice or sake of vegetables and fruits, soy sauce and sauces, miso and the like. Seasonings, food oils, biochemical samples, cosmetics, industrial chemicals, vaccines, and other drugs, blood, organs, breeding media, seeds, etc. Or perishable items, and is effectively used to determine the quality and freshness of such items.

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  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • Engineering & Computer Science (AREA)
  • Theoretical Computer Science (AREA)
  • Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
  • Investigating Or Analysing Materials By The Use Of Chemical Reactions (AREA)

Abstract

L'invention concerne un procédé d'évaluation simple et objectif des conditions de stockage d'aliments, de boissons et analogues, pendant la distribution, ainsi qu'un indicateur associé. Ce procédé est fondé sur une technique consistant: à introduire et à enfermer un composant de colorant contenant un colorant à couleur changeant avec le pH, dont la valeur de pH est ajustée, avec un micro-organisme issu desdits aliments et boissons, dans un récipient transparent fermé en résine synthétique ou dans un petit sac transparent en film mou; puis à évaluer la qualité de la conservation à basses températures desdits aliments, boissons et analogues, en fonction du niveau de changement de couleur attribué à l'action du composant de colorant.
PCT/JP2003/005606 2002-05-10 2003-05-02 Procede d'evaluation des conditions de stockage d'aliments, de boissons, de medicaments et analogues, et indicateur associe WO2003096309A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2004504212A JP4392722B2 (ja) 2002-05-10 2003-05-02 飲食品や薬剤等の保管状態判定方法およびそのインジケータ

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JP2002-134807 2002-05-10
JP2002134807 2002-05-10

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005345263A (ja) * 2004-06-03 2005-12-15 Nahoko Hamada 生鮮魚介類、獣肉または家禽肉の鮮度の非破壊的評価法、生鮮魚類の生可食残存日数の推定方法およびキット
JP2007003388A (ja) * 2005-06-24 2007-01-11 Taisei Lamick Co Ltd 被検液の性状検知方法およびそれに用いる装置
WO2010139978A2 (fr) 2009-06-01 2010-12-09 Inovia Limited Dispositif de surveillance d'efficacité de produit
JP5146862B1 (ja) * 2012-08-20 2013-02-20 ▲たか▼田 伸子 変色麺の製造方法及び変色麺
WO2013140158A1 (fr) 2012-03-19 2013-09-26 Inovia Limited Circuit de contrôle et d'indication d'expiration de produits
CN112239726A (zh) * 2019-07-18 2021-01-19 杨继辉 一种快速获得具备新陈代谢功能会变色的活体益生菌的工具及方法

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JPS59182776A (ja) * 1983-04-02 1984-10-17 Seiji Kawashima スタンプセツト
US5182212A (en) * 1991-01-31 1993-01-26 Oscar Mayer Foods Corporation Time temperature indicator with distinct end point
JPH077500U (ja) * 1993-07-12 1995-02-03 株式会社フロンティア 食品保存状態表示体
EP1138777A2 (fr) * 2000-03-23 2001-10-04 Konica Corporation Indicateur d'historique de température

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JPS59122921A (ja) * 1982-12-29 1984-07-16 Matsumoto Yushi Seiyaku Kk 解凍表示材
JP2506102B2 (ja) * 1987-03-05 1996-06-12 三栄源エフ・エフ・アイ株式会社 アントシアニン系色素の安定化法
JPH02257872A (ja) * 1989-03-30 1990-10-18 Kanzaki Paper Mfg Co Ltd 保存状態の表示体
US5601998A (en) * 1994-08-18 1997-02-11 Minnesota Mining & Mfg Culture medium and device for detection and enumeration of enterobacteriaceae
US5726031A (en) * 1996-03-26 1998-03-10 Rcr Scientific, Inc. Test media and quantitative method for identification and differentiation of biological materials in a test sample
EP0951644A4 (fr) * 1996-11-05 2002-08-21 Group Tek Inc Procede et dispositif de detection de la degradation de produits alimentaires
JPH1151555A (ja) * 1997-07-31 1999-02-26 Asahi:Kk 保冷器具および保冷器具付テーブル

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59182776A (ja) * 1983-04-02 1984-10-17 Seiji Kawashima スタンプセツト
US5182212A (en) * 1991-01-31 1993-01-26 Oscar Mayer Foods Corporation Time temperature indicator with distinct end point
JPH077500U (ja) * 1993-07-12 1995-02-03 株式会社フロンティア 食品保存状態表示体
EP1138777A2 (fr) * 2000-03-23 2001-10-04 Konica Corporation Indicateur d'historique de température

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005345263A (ja) * 2004-06-03 2005-12-15 Nahoko Hamada 生鮮魚介類、獣肉または家禽肉の鮮度の非破壊的評価法、生鮮魚類の生可食残存日数の推定方法およびキット
JP4556497B2 (ja) * 2004-06-03 2010-10-06 奈保子 濱田 生鮮魚介類、獣肉または家禽肉の鮮度の非破壊的評価法、生鮮魚類の生可食残存日数の推定方法およびキット
JP2007003388A (ja) * 2005-06-24 2007-01-11 Taisei Lamick Co Ltd 被検液の性状検知方法およびそれに用いる装置
WO2010139978A2 (fr) 2009-06-01 2010-12-09 Inovia Limited Dispositif de surveillance d'efficacité de produit
WO2013140158A1 (fr) 2012-03-19 2013-09-26 Inovia Limited Circuit de contrôle et d'indication d'expiration de produits
JP5146862B1 (ja) * 2012-08-20 2013-02-20 ▲たか▼田 伸子 変色麺の製造方法及び変色麺
CN112239726A (zh) * 2019-07-18 2021-01-19 杨继辉 一种快速获得具备新陈代谢功能会变色的活体益生菌的工具及方法

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JPWO2003096309A1 (ja) 2005-09-15

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