METHOD FOR PRESERVING FOOD

Abstract: The invention provides a method for preserving food, which comprises adding at least one compound selected from among protamine, chitosan and lysozyme to food and keeping the food in a substantially hermetically sealed state in the presence of a deoxidizer. This method makes it possible to prevent denaturation of food by, e.g., yeast, which has been difficult with the aid of a naturally occurring antibacterial substance.

Description: TECHNICAL FIELD The present invention relates to a preservation of foods. BACKGROUND ART It has been well known that an antimicrobial agent is added to the foods for the preservation. Natural antimicrobial agents such as protamine, chitosan, lysozyme and the like have been used as an antimicrobial agent, but these natural antimicrobial agents are limited in the amount to be added to foods, and are not satisfactorily efficacious in the antimicrobial activity against some kinds of microbe or yeast fungi and so on. On the other hand, it has been known that the method of controlling oxygen concentration lower by deoxydizing agents or gas substitution is effective to preserve foods, for example, Japanese confections, Western-style cakes, breads, noudles, dry saltery and so forth. These methods are also insufficient to prevent foods from the attack of some kinds of microbe, yeast or fungi and the like. Therefore, the independent preservation methods of foods by use of a natural antimicrobial agent or by the reduction of oxygen gas content using a deoxydizing agent or gas substitution have not led to a satisfactory result because of their insufficient antimicrobial activity against some kinds of microbe, yeast or fungi. Natural antimicrobial agents, which themselves are used by directly spraying, dipping or mixing into foods are limited in the amount to be used, because they influence delicately the sense of taste and smell if they are used in much amount. Japanese patent specification no. JP-A-63 017 679 (Chemical Patents Index A.N. 88-061223) discloses a preservative agent for food which contains protamin and ascorbic acid together with an amino acid and glutathione, which are added directly into the food. Japanese patent specification no. JP-A-62 143 672 (Chemical Patents Index A.N. 87-217613) discloses a preservative agent for food which contains lysozyne and glucose or ascorbic acid together with glucose oxidase, which are again added directly into the food to be preserved. Japanese patent specification no. JP-A-63 186 942 (Patent Extracts of Japan, 12, no. 76(C-473)4) discloses a method for preserving food using a deoxidising agent which contains an iron compound and chitosan packed together in the a gas permeable bag which is stored with the food to be preserved. The chitosan is included to reduce the amount of an aldehyde which is generated through the combined use of ethyl alcohol and iron in the deoxidising agent. The object of the present invention is to provide a method of preserving foods, which is broadly effective to prevent foods from deterioration and from denaturation caused by microbe, yeast and/or fungi even in the use of small amount of antimicrobial agents. According to the present invention there is provided a method of preserving food, comprising adding to food at least one kind of a natural antimicrobial agent selected from the group consisting of protamin, chitosan and lysozyme, and storing the food in the presence of a deoxidising agent, wherein the food containing said natural antimicrobial agent is sealed together with the deoxidising agent in the same sealed package. The method of the present invention can be applied to various kinds of foods, for instance, Japanese confections, such as namagashi (soft and fresh Japanese sweets), yokan (sweet jelly of beans), monaka (wafer cake stuffed with bean jam), uirou (rice jelly), habutaemochi (soft rice cake) and the like; Western style cakes such as sponge cake, crepe, pie, fresh cream, custard cream and the like; staple foods such as bread, rice, fresh noodles, rice cake, shiratama (rice-flour dumpling), oshizushi (pressed sushi) and the like; dry salteries or chinmi (gourmet) such as surume (dried squid), niboshi (cooked and dried fish), kunsei (smoking), denbu (tiny bits of fish boiled with sugar and soy sauce), katsuobushi (dried bonito), kanpyo (dried gourd shavings), dried shiitake mushroom, dried vegetable, dried fruit and the like; fish or meat processed materials such as kamaboko (boiled fish paste), chikuwa (tube-shaped fish paste), cheese, ham, sausage; an agricultural processed material such as pickles, fruits soaked into sugar, jam and the like; perishable foods such as vegetables, fruits, fish, meats and the like; seasonings such as miso (fermented soybean paste), mentsuyu (soup stock for noodle), liquid seasonings, powder seasonings, furikake (tasty seasoned and dried food for sprinkling over rice), and the like; seasoned foods, sozai (side dish) and the like. A remarkable effect is observed when the method of the present invention is applied to foods of high water content, especially to foods having a water activity more than 0.8, which are difficult to be preserved for a long time by the conventional way. Examples of a natural antimicrobial agent having an amino group used in the present invention are selected from protamine, chitosan and lysozyme. Co-use of these natural antimicrobial agents gives, of course, a preferable result. Protamine can be used in free state, and mineral acid salts of protamine such as sulfate, hydrochloride and the like may be used. When foods added with any of three kinds of natural antimicrobial agent are stored under substantially sealed condition in the presence of deoxydizing agents, the excellent preservation effect can be achieved. The natural antimicrobial agent may be used in such an amount that the flavor and tasty of the foods are not spoiled. The amounts are 10 - 50,000 ppm, preferably 100 - 2,000 ppm for protamine, 1 - 10,000 ppm, preferably 5 - 500 ppm for lysozyme, and 5 - 50,000 ppm, preferably 10 - 1,000 ppm for chitosan. These antimicrobial agents may be used singly or mixed. The natural antimicrobial agent may be added to food materials before cooking, or may be directly added to foods and simply mixed. Alternatively, a solution of the natural antimicrobial agent in suitable solvent such as ethanol or water may be sprayed or sprinkled on foods. And foods can be soaked in the solution. Foods to which the natural antimicrobial agent is added are sealed together with a deoxydizing agent, and preferably stored in oxygen free circumstances or lower oxygen concentration, for instance, not more than 0.05 %, preferably not more than 0.01 %, by maintaining the foods in substantially sealed condition. As deoxydizing agents, an arbitrary mixture can be used which is made from mainly several reducing agents such as, for example, sulfites, hydrogensulfites, thiosulfates, dithionites, oxalates, pyrogallol, Rongalit, glucose, copper-amine complexes, ascorbic acid, iron powders, zinc powders. The deoxydizing agent of the present invention may be used in such an amount that the concentration of oxygen in a sealed package can be maintained less than about 0.05 %, preferably less than about 0.01 %. Generally, it is preferable to use it in excess amount so as to remove oxygen which permeates continuously into the sealed package through a wrapping film with time. A wrapping material may be anything having the lower oxygen permeability, for example, vinylidenechloride-coated laminate film, a can, a bottle, a jar and the like which can be shut airtightly, though not restrictively. Any other antimicrobial agent may be used together with the natural antimicrobial agent in the present invention. The present invention is illustrated by the following Examples. EXAMPLE 1 and COMPARATIVE EXAMPLE 1 : A standard agar plate culture medium (pH 7.0) containing protamine chloride (available from SIGMA, from salmon) in the concentration of 62.5 - 1,000 ppm was prepared sterilely, onto which a culture solution of microorganisms (10 6 cfu/ml) shown in Table 1 was inoculated by a microplanter (MIT-P) available from K. K. Sakuma Seisakusho. The culture medium inoculated was sealed in a bag (volume: 450 cc) of KOP/PE (20µ /50µ ) together with a deoxydizing agent Oxyta H-100 (available from Ueno Seiyaku K.K.; iron type deoxydizing agent), and cultured at 30 °C for 2 weeks. The oxygen content in each bag during the test was 0.005 - 0.009 %. The minimum concentration of protamine hydrochloride, at which growth of the microorganisms has not been completely inhibited is shown in Table 1. In the Comparative Example 1 such antimicrobial tests were carried out in the same manner as described in the Example 1 except that no deoxydizing agent was used. The results are shown in Table 1. In controls which were carried out according to the same manner as in Example 1 except that the protamine hydrochloride was not used, the growth of every microorganisms was observed, though the oxygen concentration was substantially the same as in Example 1. Microorganisms Example 1 Comp. Ex. 1 L. casei sub sp. rhamnosus IFO 3425 250 500 L. fermentum IFO 3071 250 500 L. fructosus IFO 3516 250 500 L. lactis IFO 3734 <62.5 250 L. murinus IFO 14221 <62.5 500 L. plantarum IFO 3070 250 500 Leuc. lactis IFO 12455 250 700 Leuc. mesenteroides IFO 3426 250 500 Leuc. mesenteroides IAM 1046 250 500 Streptococcus pyogenes ATCC 19615 250 700 (ppm) L. : Lactobacillus, Leuc. : Leuconostoc EXAMPLE 2 and COMPARATIVE EXAMPLE 2 A potato dextrose agar plate culture medium (pH 7.0) containing protamine sulfate (available from Wako Junyaku K. K., from herring) at the concentration of 62.5 - 2,000 ppm was sterilely prepared, onto which yeast culture solution (10 6 cfu/ml) was inoculated by a microplanter (MIT-P) available from Sakuma Seisakusho. The culture medium inoculated was sealed in a bag (volume: 450 cc) of KOP/PE (20µ /50µ ) together with a deoxydizing agent Oxyta H-100 (available from Ueno Seiyaku K.K.; iron type deoxydizing agent), and cultured at 30 °C for one week. The oxygen content in each bag during the test was 0.005 - 0.009 %. The minimum concentration of protamine sulfate, at which growth of the yeasts has been completely inhibited is shown in Table 2. In the Comparative Example 2 antimicrobial tests were carried out in the same manner as described in the Example 2 except that no deoxydizing agent was used. The results are shown in Table 2. In controls which were carried out according to the same manner as in Example 2 except that the protamine sulfate was not used, the growth of every yeast was observed, though the oxygen concentration in each bag was substantially the same as in Example 2. Yeast Example 2 Comp. Ex. 2 Saccharomyces cerevisiae IAM 4272 1,000 2,000 Saccharomyces cereviciae IAM 4274 1,000 2,000 Saccharomyces ovif. Ost. S-73 1,000 2,000 Candida utilis IFO 0396 500 1,000 Cryptococcus laurentii IAM 12264 500 1,000 Rhodotorula rubra IFO 0894 500 1,000 Rhodotorula rubra IAM 4989 250 700 Shizosaccharomyces pombe Lindner 0-77 700 2,000 Torulopsis Candida IAM 4976 700 2,000 Trichosporon cutaneum IAM 12246 500 1,000 (ppm) EXAMPLE 3 and COMPARATIVE EXAMPLE 3 A standard agar plate culture medium (pH 7.0) containing lysozyme (available from Seikagaku Kogyo K. K., 6-times crystallized product, from egg white) at the concentration of 1.25 - 160 ppm was sterilely prepared, onto which a microorganism culture solution (10 6 cfu/ml) was inoculated by a microplanter (MIT-P) available from Sakuma Seisakusho. The culture medium inoculated was sealed in a bag (volume: 450 cc) of KOP/PE (20µ /50µ ) together with a deoxydizing agent Oxyta H-100 (available from Ueno Seiyaku K.K.; iron type deoxydizing agent), and cultured at 30 °C for one hour. The oxygen content in each bag during the test was 0.005 - 0.009 %. The minimum concentration of lysozyme, at which growth of the microorganisms has been completely inhibited is shown in Table 3. In the Comparative Example 3 antimicrobial tests were carried out in the same manner as described in the Example 3 except that no deoxydizing agent was used. The results are shown in Table 3. In controls which were carried out according to the same manner as in Example 3 except that the lysozyme was not used, the growth of every microorganisms was observed, though the oxygen concentration was substantially the same as in Example 3. microorganism Example 3 Comp. Ex. 3 L. casei sub sp. rhamnosus IFO 3425 40 160 L. plantarum IFO 3070 40 160 Leuc. lactis IFO 12455 40 160 Leuc. mesenteroides IFO 3426 2.5 160 Leuc. mesenteroides IFO 1046 40 160 (ppm) L.: Lactobacillus, Leuc.: Leuconostoc EXAMPLE 4 and COMPARATIVE EXAMPLE 4 Nutrient Broth (available from Difco, pH 6.0) containing 1 % glucose, and chitosan (available from Katayama Kagaku Kogyo K.K.) at a concentration of 7.8 - 250 ppm was prepared sterilely, onto which each one loop of microorganism culture solution of Table 4 was inoculated. Each culture medium inoculated was sealed in a bag (450 cc) made of KOP/PE (20µ /50µ ) together with an deoxydizing agent, Oxyta H-100 (available from Ueno Seiyaku K.K.), cultivated at 30 °C for one week. After that the bag of cultivated medium was opened, one loop of it was inoculated onto a usual agar plate culture medium, and cultivated at 30 °C for 2 days. The oxygen content in each bag during the test is 0.005 - 0.009 %. The minimum concentration of chitosan, at which growth of the microorganisms has been completely inhibited is shown in Table 4. In the Comparative Example 4 such antimicrobial tests were carried out in the same manner as described in the Example 4 except that no deoxydizing agent was used. The results are shown in Table 4. In controls which were carried out according to the same manner as in Example 4 except that the chitosan was not used, the growth of every microorganisms was observed, though the oxygen concentration was substantially the same as in Example 4. microorganisms Example 4 Comp. Ex. 4 L. casei sub sp. rhamnosus IFO 3425 <7.8 31.3 L. fermentum IFO 3071 <7.8 15.6 L. lactis IFO 3734 <7.8 15.6 L. plantarum IFO 3070 <7.8 31.3 Leuc. lactis IFO 12455 15.6 31.3 Leuc. mesenteroides IFO 3426 <7.8 62.5 Leuc. mesenteroides IFO 1046 <7.8 31.3 Streptococcus pyogenes ATCC 19615 <7.8 15.6 (ppm) L. : Lactobacillus casei sub sp. rhamnosus, Leuc. : Leuconostoc EXAMPLE 5 1. PREPARATION Hard flour (Midori Naito, Nitto Seifun K. K.) 250 g, salt (purified salt) 8 g, kansui powder (alkaline material obtained by concentrating a lye of a stem of plantain or banana, which is used for increasing the consistency of dough; a reagent) 2.4 g, coloring agent (Rikecolor Y, available from Riken Vitamin K.K.) 0.16 g and aqueous solution containing protamine chloride in a prescribed amount 144 g were mixed by a mixer, and the mixture was pressed by a noodle making machine having a three steps-rollers and then cut by a 10th grade cutter to give nama chukamen (raw chinese noodle). 2. TEST METHOD Each 50 g of the nama chukamen containing protamine chloride (available from SIGMA, from herring) and one containing no protamine chloride was sealed with the deoxydizing agent (Oxyta H-100, available from Ueno Seiyaku K.K.) and without it in a bag (450 cc) made of KOP/PE (20 µ/50 µ) respectively, and the preservability of each chukamen at 30 °C was observed. The preservability was evaluated by observing the occurrence of colony, formation of slime, softening or discoloring of the chukamen, and the like, and expressed by "effective preservable days", which means the number of days during which the above phenomena were not observed. 3. RESULTS Group Effective Preservable Days containing no protamine chloride 2 containing deoxydizing agent alone 3 containing protamine Chloride 0.1 % alone 2 containing protamine chloride 0.5 % alone 3 containing protamine chloride 0.1 % with deoxydizing agent 5 EXAMPLE 6 1. PREPARATION Churikiko (medium flour; Akanaito, available from Nitto Seifun K.K.) 1 kg was added with 6 % aqueous salt (purified) solution containing protamine sulfate in a prescribed amount 350 g, and the mixture was stirred by a Kanto Mixer CS25E Type. The product was extended under pressure, stamped with feat, rolled, and then cut to give nama udon (raw noodle). 2. TEST METHOD Each 50 g of the nama udon containing protamine sulfate (available from Wako Junyaku K.K., from herring) and one containing no protamine sulfate was sealed with deoxydizing agent (Oxyta H-100, available from Ueno Seiyaku K.K.) and without it in a bag (450 cc) made of KOP/PE (20 µ/50 µ) respectively, and the preservability of each nama udon at 30 °C was observed. The preservability was evaluated by observing the occurrence of colony, formation of slime, softening or discoloring of the udon, and the like, and expressed by "effective preservable days", which means the number of days during which the above phenomena were not observed. 3. RESULT Group Effective Preservable Days containing no protamine sulfate 1 containing deoxydizing agent alone 2 containing protamine sulfate 0.1 % alone 1 containing protamine sulfate 0.5 % alone 1.5 containing protamine sulfate with deoxydizing agent 5 EXAMPLE 7 1. PREPARATION Lighter-colored soy sauce 500 cc, Mirin (Sweet sake for seasoning) 500 cc, soup stock from a dried bonito and a sea tangle 3,000 cc were mixed, boiled for a short time, and then cooled to give soup for buckwheat noodles. 2. TEST METHOD Each 100 cc of the soup for buckwheat noodles containing with chitosan available from Katayama Kagaku Kogyo K.K. and not containing chitosan was sealed with a deoxydizing agent (Oxyta H-100, available from Ueno Seiyaku K.K.) in a 400 cc of bottle, and the preservability at 30 °C was observed. Each 1 ml of the soup for buckwheat noodles was used for test of preservability as one test group. The viable count of microorganisms was countered after the cultivation on a standard agar culture medium at 37 °C for 48 hours. The number of mold and yeast was countered after the cultivation on potato dextrose agar culture medium at 30 °C for 3 days. The effective preserving days was defined as the number of days when the viable count of microorganism, mold and yeast increased up to 10 6 /g. 3 RESULTS Test Group effective preserving days containing no chitosan 2 containing deoxydizing agent alone 3 containing chitosan 100 ppm alone 3 containing chitosan 250 ppm alone 5 containing chitosan (100 ppm) with deoxydizing agent 10 THE EFFECT OF THE INVENTION According to the present invention a remarkable preservative effect can be obtained against the deterioration of foods occurred by yeast or microorganism, which cannot be effectively prevented by a single use of deoxydizing agent or of a natural antimicrobial agent such as protamine, chitosan, lysozyme and the like. Such a preservation can be effected using the natural antimicrobial agents specified even in the amount of less than half in case of single use thereof.

Claims: A method of preserving food, comprising adding to food at least one kind of a natural antimicrobial agent selected from the group consisting of protamin, chitosan and lysozyme, and storing the food in the presence of a deoxidizing agent, wherein the food containing said natural antimicrobial agent is sealed together with the deoxidizing agent in the same sealed package. A method of preserving food according to claim 1, wherein the deoxidizing agent is an iron type deoxidizing agent. A method of preserving food according to claim 1 or claim 2, wherein the natural antimicrobial agent is protamine, which is used in the amount of 10 - 50,000 ppm. A method of preserving food according to claim 1 or claim 2, wherein the natural antimicrobial agent is chitosan, which is used in the amount of 5 - 50,000 ppm. A method of preserving food according to claim 1 or claim 2, wherein the natural antimicrobial agent is lysozyme, which is used in the amount of 1 - 10,000 ppm. A method preserving food according to claim 1, wherein the food is stored under circumstances of oxygen concentration of not more than 0.05% in the presence of the deoxidizing agent. A method of preserving food according to any preceding claim, wherein the food is preserved from deterioration by action of yeast. A method of preserving food according to any one of claims 1 to 6, wherein the food is preserved from deterioration by action of lactic acid bacteria. A method of preserving food according to claim 8, wherein the lactic acid bacteria is from a group consisting of lactobacillus, lenconosstoc and streptococcus.

Inventors: FUJITA YATSUKA, KAMINO YUJI, NAGAMURA YOSHIAKI, TABATA AKIHIKO, UENO RYUZO, FUJITA, YATSUKA, KAMINO, YUJI, NAGAMURA, YOSHIAKI, TABATA, AKIHIKO, UENO, RYUZO
Applicants: UENO SEIYAKU OYO KENKYUJO KK, KABUSHIKI KAISHA UENO SEIYAKU OYO KENKYUJO
Application year: 1989
Main classification: A23L3
IPC codes: A23L3, B65D81