JP2003038146A - Food preservative, food containing it, and method for preparing vegetables - Google Patents

Abstract

(57) [Summary] [Problem] A food preservative, a food excellent in preservability, and a food preservative capable of effectively suppressing decay of vegetables, particularly green-yellow vegetables, and effectively maintaining texture and color tone. Providing a method for preparing vegetables with excellent storage stability. A composition containing at least one selected from ε-polylysine and protamine, at least one selected from organic acids and organic acid salts, and a calcium compound is used as a food preservative.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a food preservative, a food containing the same, and a method for preparing vegetables having excellent preservability.

[0002]

2. Description of the Related Art In recent years, the amount of bento, prepared foods, etc. sold at convenience stores and various prepared food stores has dramatically increased. For foods such as bento and side dishes,
Unless completely sterilized and aseptically packaged, it is already populated with more or less microorganisms at the time of manufacture. This microorganism grows during storage of food and causes food spoilage.

Therefore, so-called food preservatives are often added to foods other than those provided at home cooking or restaurants, cafeterias, etc. for the purpose of improving their preservability, that is, suppressing the growth of microorganisms. To date, various excellent food preservatives have been developed, and their effects have made it possible to improve the preservability of various foods. As a result, the types and amounts of foods that can be manufactured and sold by the above-mentioned convenience stores and prepared food stores have increased.

On the other hand, in the case of heated vegetables such as green-yellow vegetables among foods, not only the decay due to the growth of microorganisms but also the texture and the color tone are important criteria for the preservability.

[0005]

However, as of now,
There are no preservatives and preservation techniques that are excellent in the effect of suppressing decay and the effect of maintaining texture and color tone. As a method of making the color tone vivid, a method of boiling vegetables using salt water is used. This is because the salt solution (boiled water) becomes alkaline due to the bittern component such as magnesium contained in the salt, and the chlorophyll of the pigment exhibits a bright green color. However, when the boiling is insufficient, the microorganisms adhering to the vegetables are not sterilized sufficiently and are easily putrefy.

On the other hand, even when the vegetables are boiled to a sufficient degree, the surface tissue becomes fragile, and the microorganisms attached after the sterilization easily propagate. In addition, when vegetables are boiled excessively, the texture is often greatly deteriorated.

Further, when a pH adjusting agent containing an organic acid or an organic acid salt as a main component is used, the pH of the vegetable surface becomes an acidic condition, and the structure of chlorophyll collapses contrary to the above-mentioned alkaline condition. Therefore, the color tone tends to deteriorate and the appearance tends to deteriorate.

[0008]

DISCLOSURE OF THE INVENTION The inventors of the present invention have made extensive studies in view of the above-mentioned problems of the prior art. As a result, one or more selected from ε-polylysine and protamine,
Use of a composition containing one or more kinds selected from organic acids and organic acid salts and a calcium compound as a food preservative effectively suppresses putrefaction of vegetables, particularly green-yellow vegetables, and reduces food consumption. It was found that the feeling and color tone can be effectively maintained, and the present invention was completed based on this finding.

As is clear from the above description, the object of the present invention is to effectively prevent spoilage of vegetables, especially green-yellow vegetables, and to maintain the texture and color tone effectively. The present invention provides a food containing the food preservative and having excellent storability, and a method for preparing a vegetable having excellent storability.

The present invention has the following configurations (1) to (12). (1) One or more selected from ε-polylysine and protamine, and one selected from organic acids and organic acid salts
A food preservative containing at least one species and a calcium compound.

(2) The first calcium compound is at least one selected from calcined calcium, calcium oxide, calcined shell calcium, and calcium hydroxide.
The food preservative according to the item.

(3) The food preservative according to the above 1, wherein the content of one or more selected from polylysine and protamine is in the range of 0.1 to 5% by weight based on the food preservative.

(4) The food preservative according to the above item 1, wherein the content ratio of the calcium compound is in the range of 0.1 to 10% by weight based on the food preservative.

(5) The content ratio of at least one selected from organic acids and organic acid salts is 10 to the food preservative.
The food preservative according to the above item 1, which is in a range of 90% by weight.

(6) The first composition further containing an amino acid
Item 6. The food preservative according to any one of items 5 to 5.

(7) The food preservative according to the above item 6, wherein the amino acid content is in the range of 5 to 50% by weight based on the food preservative.

(8) The food preservative according to any one of the above items 1 to 7, which has a pH in the range of 6.3 to 7.

(9) A food containing the food preservative according to any one of the above items 1 to 8.

(10) The ninth item wherein the food is green-yellow vegetables
The food described in paragraph.

(11) An excellent storability, characterized in that an aqueous solution of the food preservative according to any one of the above items 1 to 8 is used as a boiling solution and the vegetables are boiled using the boiling solution. How to prepare vegetables.

(12) An excellent preservability, characterized in that an aqueous solution of the food preservative according to any one of items 1 to 8 is used as a cooling liquid, and the boiled vegetables are immersed in the cooling liquid. For preparing fresh vegetables.

[0022]

BEST MODE FOR CARRYING OUT THE INVENTION ε which can be used in the present invention
-The polylysine may be obtained by any method. Specifically, Streptomyces alplus subspecies lysinopolymeras described in Japanese Patent No. 1245361 has a composition of glucose 5% by weight, yeast extract 0.5% by weight, ammonium sulfate 1% by weight, hydrogen phosphate. Dipotassium 0.08% by weight, potassium dihydrogenphosphate 0.136% by weight, magnesium sulfate heptahydrate 0.05% by weight, zinc sulfate heptahydrate 0.0
04% by weight and 0.03% by weight of iron sulfate heptahydrate, culturing in a medium whose pH is adjusted to 6.8, and separating and collecting ε-polylysine from the obtained culture. The ε-polylysine obtained by

In the present invention, ε-polylysine is
It may be free ε-polylysine, or an inorganic acid salt of ε-polylysine formed with ε-polylysine and an inorganic acid such as hydrochloric acid, sulfuric acid, and phosphoric acid, acetic acid, propionic acid, fumaric acid, Organic acids such as malic acid, citric acid, maleic acid, adipic acid, gluconic acid, and lactic acid, and ε-
Organic acid salt of ε-polylysine formed with polylysine, and saturated fatty acid salt of ε-polylysine formed with ε-polylysine and medium-chain and long-chain saturated fatty acids such as caproic acid, lauric acid, and stearic acid And ε formed by ε-polylysine with medium- and long-chain unsaturated fatty acids such as oleic acid, linoleic acid, and arachidonic acid.
It may be an unsaturated fatty acid salt of polylysine. In addition, hereinafter, the salts of the above-mentioned various acids and ε-polylysine, and free ε-polylysine are collectively referred to as “EPL”.

The protamine which can be used in the present invention may be obtained by any method. The protamine that can be used in the present invention only needs to satisfy the standard as a food preservative, and specifically, the nucleic acid and the basic protein in the testis (spores) of salmonidae (Oncorhynchus Keta VALBAUM) can be used. The thing obtained by decomposing with an acid and then neutralizing can be given as an example.

The content ratio of one or more kinds selected from EPL and protamine contained in the food preservative of the present invention is not particularly limited, but is 0.1 with respect to the food preservative.
It is preferably in the range of 5 wt%. If the content ratio is less than 0.1% by weight, the antimicrobial effect as EPL or protamine cannot be sufficiently exhibited. Further, if the content ratio is 5% by weight or more, the effect can be expected to be improved, but since EPL and protamine are expensive, it cannot be said to be efficient in terms of cost effectiveness.

The organic acid that can be used in the present invention is not particularly limited, but specifically, acetic acid, citric acid, fumaric acid, malic acid, succinic acid, tartaric acid, lactic acid,
Gluconic acid, adipic acid, ascorbic acid and the like can be mentioned. Among them, acetic acid, citric acid, fumaric acid, and adipic acid can be particularly preferably used in the present invention. In particular, acetic acid and adipic acid have high antimicrobial effects among various organic acids. Further, fumaric acid has an excellent effect of suppressing the growth of bacteria adhering to vegetables. On the other hand, citric acid has a relatively weak effect as an acid, but exhibits a particularly effective antimicrobial effect against thermostable bacteria due to its metal chelating ability.

The organic acid salt that can be used in the present invention is not particularly limited, but specifically, acetic acid, citric acid, fumaric acid, malic acid, succinic acid, tartaric acid, lactic acid, gluconic acid, Mention may be made of sodium, potassium and calcium salts such as adipic acid and ascorbic acid. Among them, sodium salt, potassium salt, and calcium salt of acetic acid, citric acid, fumaric acid, and adipic acid can be particularly preferably used in the present invention. When supplied with a proton, these salts produce the respective organic acids described above, and exhibit an antimicrobial effect as the organic acids.

The content ratio of one or more kinds selected from the organic acids and the organic acid salts contained in the food preservative of the present invention is not particularly limited, but is 10 with respect to the food preservative.
To 90% by weight, and particularly preferably 50 to 85% by weight.

The calcium compound that can be used in the present invention is not particularly limited, but among the calcium compounds, calcined calcium, calcium oxide, calcium hydroxide and calcined shell calcium are preferably used in the present invention. be able to.

The content ratio of the calcium compound contained in the food preservative of the present invention is not particularly limited, but it is preferably in the range of 0.1 to 10% by weight based on the food preservative.

The food preservative of the present invention preferably further contains an amino acid. The amino acid used in the present invention is not particularly limited, but specifically,
Glycine, alanine, phenylalanine, arginine,
Histidine, tryptophan, tyrosine, cysteine,
Glutamine, glutamic acid, serine and the like can be mentioned as examples. Among them, glycine and alanine are relatively inexpensive and can be preferably used in the present invention from the viewpoint of improving shelf life of foods.

The content ratio of the amino acid contained in the food preservative of the present invention is not particularly limited, but it is preferably in the range of 5 to 50% by weight based on the food preservative.

The pH of the food preservative of the present invention is not particularly limited, but it is preferably 6.3 or more, more preferably 6.3 to 7, and particularly preferably 6.3 to. The range is 6.5. When the pH is less than 6.3, the pigment (chlorophyll) of green vegetables is apt to disintegrate, and vegetables having good color tone cannot be obtained. On the other hand, as the pH approaches 7, the antimicrobial effect of organic acids cannot be expected, and the necessary amount of effective components in the alkaline region such as EPL and protamine increases, resulting in higher cost.

In addition to the above components, the food preservative of the present invention may contain a substance having a film-forming ability such as gelatin as long as the effects of the present invention are not impaired. The content ratio of the substance capable of forming a film is not particularly limited, but it is preferably in the range of 0.2 to 5% by weight with respect to the food preservative.

The food of the present invention is not particularly limited as long as it contains the food preservative of the present invention. The food includes broccoli, green beans, spinach,
Mention may be made of green vegetables such as komatsuna, bok choy, peppers and trefoil. Among them, broccoli, spinach, trefoil and the like are particularly susceptible to heat treatment and pH in terms of color tone and texture, so that the remarkable effect of the food preservative of the present invention can be confirmed.

The content ratio of the food preservative of the present invention contained in the food of the present invention is not particularly limited, but is 0.1 to 0.1
It is preferably in the range of 3%.

The method of adding the food preservative of the present invention to food is not particularly limited, but the food preservative may be added and dissolved in the boiling solution or the cooling dipping solution used in the cooking step.

The composition of the food preservative used in the method for preparing vegetables of the present invention is not particularly limited. For example, calcined calcium 7% by weight, EPL 50% powder 2% by weight, glycine 9% by weight, sodium acetate A composition comprising 70% by weight, citric acid 6% by weight, and fumaric acid 6% by weight can be preferably used in the present invention because the resulting vegetables have very good storability.

Further, the proportion of the food preservative of the present invention contained in the aqueous solution of the food preservative used as a boiling liquid or a cooling liquid in the present invention is not particularly limited,
It is preferably in the range of 0.5 to 5% by weight.

The conditions for boiling vegetables using the boiling liquid are not particularly limited, but the ratio of the boiling liquid to the vegetables is 100 to 500 vegetables per 1 liter of the boiling liquid.
It is preferably in the range of g, and the temperature of the boiling solution at that time is preferably in the range of 95 to 105 ° C.

The conditions for immersing boiled vegetables in the cooling liquid are not particularly limited, but the ratio of the cooling liquid to the boiled vegetables is 100 vegetables per liter of the cooling liquid.
It is preferably in the range of 1000 g, the immersion time is preferably in the range of 10 to 120 minutes, and the temperature of the cooling liquid at that time is preferably in the range of 4 to 30 ° C. The soaked vegetables may be lightly dehydrated if necessary.

The boiled vegetables to be dipped in the cooling liquid are not particularly limited, but it is preferable that the boiled vegetables are boiled using the boiling liquid of the present invention.

The vegetables to be used in the method for preparing vegetables of the present invention are not particularly limited, and specific examples thereof include broccoli, green beans, spinach, trefoil, bell peppers and green peas. Above all, the effect is particularly remarkable when the method for preparing the vegetable is applied to broccoli, green beans and peppers.

[0044]

EXAMPLES The present invention will be described in detail below with reference to examples. In this example, "%" means "% by weight" unless otherwise specified. 1. Preparation of food preservative A food preservative was prepared according to the composition shown below. Food preservative-1: 70% sodium acetate, 6% citric acid (anhydrous), 6% fumaric acid, 9% glycine, 50% polylysine powder (manufactured by Chisso Corporation) 2%, calcined shell calcium (AB
C Techno Co., Ltd.) 7%

Food preservative-2: Glycine 30%, sodium acetate (anhydrous) 53%, DL-malic acid 10%, citric acid (anhydrous) 2%, sodium acid pyrophosphate 5.0%

[0046]

[Table 1]

2. Preparation of boiled broccoli-1 2-1. Preparation of boiled broccoli 30 g of table salt and food preservatives (food preservative-1, food preservative-2) were added and dissolved in 3 L of tap water at the ratio shown in Table 1, and then the solution was boiled. . 1 kg of commercially available frozen broccoli was added to this boiled solution,
Reboil and heat for an additional 3 minutes. After heating, the broccoli was immediately placed in a colander and drained, and the colander was covered with aluminum foil. In this state, at room temperature for 5 minutes, then 4
Broccoli was cooled in a refrigerator at 15 ° C for 15 minutes.

2-2. Evaluation of Boiled Broccoli Regarding the obtained broccoli, its color tone and texture were sensory evaluated, and pH and storability were evaluated as follows. The results are shown in Table 1. pH measuring method: pH of a liquid obtained by adding 80 g of sterilized deionized water to 20 g of the broccoli and crushing the broccoli for 1 minute with a food grinder stomacher.
Was measured. Method of measuring storability: The broccoli was placed in a polyethylene container, the container was covered, and the broccoli was stored at 25 ° C., and the number of general viable bacteria was measured after 0 hour, 24 hours, and 48 hours.

The boiled broccoli prepared using the food preservative-1 had a good color tone and was excellent in storability. On the other hand, the boiled broccoli using the food preservative-2 had relatively good storability, but its color tone was terrible and its commercial value was low.

3. Preparation of boiled broccoli-2 Boiled broccoli was prepared and evaluated according to "2. Preparation of boiled broccoli-1" except that the boiling time was 4 minutes. The results are shown in Table 2.

[0051]

[Table 2]

By using the food preservative-1, the texture of broccoli was maintained even if the cooking time was prolonged.
In addition, by prolonging the boiling time, excellent storage stability was obtained even with a small amount of use.

4. Preparation of boiled broccoli-3 30 g of table salt and a food preservative (food preservative-1) were added and dissolved in 3 L of tap water, and then the solution was boiled. To this boiled solution, 1 kg of commercially available frozen broccoli was added, reboiled, and further heated for 3 minutes. After heating, the food preservative (food preservative-
1) was dissolved in tap water at a ratio shown in Table 3, and the broccoli was immersed in 3 L of cooling water which had been cooled to 2 ° C in advance,
After cooling for 5 minutes in the refrigerator with the inside adjusted to 4 ℃,
The liquid was drained in a colander, and its storage stability was evaluated according to "2. Preparation of boiled broccoli-1".

[0054]

[Table 3]

By using the food preservative-1 in both the boiling liquid and the cooling liquid, a more excellent preservative effect was obtained as compared with the case where the food preservative-1 was added only to the boiling liquid.

5. Preparation of boiled kidney beans Boiled kidney beans were prepared and evaluated according to "2. Preparation of boiled broccoli-1" except that broccoli was replaced with green beans. The results are shown in Table 4.

[0057]

[Table 4]

The boiled green beans prepared using the food preservative-1 had a good color tone and were excellent in storability as in the case of broccoli.

[0059]

Use of the food preservative of the present invention effectively suppresses putrefaction of vegetables, especially green-yellow vegetables, and
It is possible to effectively maintain the texture and color tone.
Moreover, the vegetable preparation method of the present invention can prepare a vegetable having excellent storability.

Claims (12)

[Claims] 1. A food preservative containing at least one selected from ε-polylysine and protamine, at least one selected from organic acids and organic acid salts, and a calcium compound. 2. The calcium compound is calcined calcium,
The food preservative according to claim 1, which is one or more selected from calcium oxide, calcined shellfish calcium, and calcium hydroxide. 3. The content ratio of one or more selected from polylysine and protamine is 0.
The food preservative according to claim 1, which is in the range of 1 to 5% by weight. 4. The content ratio of the calcium compound is in the range of 0.1 to 10% by weight with respect to the food preservative.
The described food preservative. 5. The content of at least one selected from organic acids and organic acid salts is 10 to 90 relative to the food preservative.
The food preservative according to claim 1, which is in the range of weight%. 6. The method according to claim 1, further comprising an amino acid.
The food preservative according to any one of 1. 7. The food preservative according to claim 6, wherein the content ratio of the amino acid is in the range of 5 to 50% by weight based on the food preservative. 8. The pH is in the range of 6.3 to 7.
The food preservative according to any one of 1 to 7. 9. A food containing the food preservative according to claim 1. 10. The food according to claim 9, wherein the food is a green-yellow vegetable. 11. A method for preparing a vegetable having excellent storability, which comprises using an aqueous solution of the food preservative according to any one of claims 1 to 8 as a boiling solution and boiling the vegetables using the boiling solution. . 12. Preparation of vegetables having excellent preservability, characterized in that an aqueous solution of the food preservative according to any one of claims 1 to 8 is used as a cooling liquid, and boiled vegetables are immersed in the cooling liquid. Method.