JPH04278069A - Bacteriostat - Google Patents

Abstract

PURPOSE:To obtain a bacteriostat having high safety and excellently bacteriostatic action. CONSTITUTION:A bacteriostat comprising ground fruit of foeniculum vulgare Mill. or illicium verum or an extract thereof with water or a mixture thereof with a 4-12C fatty acid monoglyceride, increasing shelf stability of food with a small amount thereof added.

Description

Description: [0001] The present invention relates to a bacteriostatic agent derived from plants. More specifically, the present invention relates to a bacteriostatic agent that can improve the preservability of foods such as general foods, health foods, functional foods, and ultra-high pressure cooked foods. [0002] Various chemically synthesized preservatives and natural product-derived preservatives are used as food preservatives. Examples of pure synthetic preservatives include benzoic acid, sodium benzoate, diphenyl, sorbic acid, potassium sorbate, dehydroacetic acid, sodium dehydroacetate, paraoxybenzoic acid ester,
Examples include calcium propionate, sodium propionate, and thiabendazole. (For example, see "Practical knowledge of food additives (2nd edition), published by Toyo Keizai Shinposha, publication date: July 14, 1980.") 0004] "N
ew Food Industry, Vol. 18
, No. 11 (1976), pages 1 to 7 contain an article titled ``Antibacterial properties of lower fatty acid esters'', which contain lower fatty acids with a small number of carbon atoms (4 to 1 carbon atoms).
It is stated that the monoglyceride (2) is used as a freshness-preserving agent for foods, and that polyphosphates, citric acid, acetic acid, myristic acid, palmitic acid, etc. can be used as auxiliaries. Special Public Service 1977
Japanese Patent Publication No. 14578 discloses a method for keeping foods highly fresh by coating the outer surface of the foods with a dilute solution of caprylic acid monoglyceride. Many other applications have been filed regarding preservatives using lower fatty acid monoglycerides. [0005] As preservatives derived from natural products, glycine,
Examples include phenylalanine, but JP-A-2-16
Publication No. 3069 describes a food preservation method in which natural antibacterial substances extracted from plants are added to foods and stored in a low-oxygen atmosphere. , allspice, onion, oregano,
Garlic, cacao, cardamom, gumbo fill, licorice, caraway, cumin, cloves, coffee, coriander, bamboo shoots, sassafras, savoury, pepper, cinnamon, ginger, sage, celery, thyme, turmeric, tea, dill, capsicum, nutmeg, Basil, paprika, fennel, pepper, peppermint, horseradish, hops, marjoram, mustard, mace, red pepper, rosemary, laurel, wasabi,
achiot, styrax, mugwort, crumpery,
Examples include those extracted from saffron, vanilla, pimenta, magnolia, eucalyptus, and forsythia using organic solvents. [0006]Problems to be Solved by the Invention The usage standards for chemically synthesized preservatives are strictly defined, and if used in the wrong amount, they can be harmful to the human body. On the other hand, although monoglycerides of fatty acids having 4 to 12 carbon atoms are classified as chemically synthesized products, they also exist in nature and are incorporated into the human body's metabolic cycle, so they are safer than purely chemically synthesized products. It can be said that it is excellent. However, its bacteriostatic effect is a growth-preventing effect caused by inhibiting the activity of enzyme systems, and is not very strong.Additionally, when it is added in large amounts to food to enhance its bacteriostatic effect, there is a problem in that it changes the flavor of the food. . On the other hand, although natural preservatives such as glycine, phenylalanine, and plant extracts are safe, they have weak bacteriostatic properties and cannot be used as chemically synthesized preservatives unless administered in large quantities. In addition to not being as effective as other plant extracts, some plant extracts have a unique odor.
If used in amounts large enough to exhibit bacteriostatic properties, the flavor of the food may change. [0009] In modern times, there is an extremely strong market demand for improving the shelf life of foods. If it were possible to find a preservative that has bacteriostatic properties comparable to purely chemically synthesized products and is highly safe, it would be extremely significant. [0010] Against this background, an object of the present invention is to provide a bacteriostatic agent that is highly safe and has excellent bacteriostatic action. Means for Solving the Problems The bacteriostatic agent of the present invention consists of ground octagonal or octagonal extract. A more preferred bacteriostatic agent of the present invention is one comprising a mixture of ground octagonal or octagonal extract and a monoglyceride of a fatty acid having 4 to 12 carbon atoms. The present invention will be explained in detail below. [0014] Star anise is a member of the Apiaceae family (scientific name: phoeni).
culum vulgare Mill. ) (also known as Koboka), or the fruit of Magnoliaceae (Scientific name: I
llicium verum) (also called star anise), which in any case contains anethole as its main component. [0015] In the present invention, ground octagonal or octagonal extract is used. [0016] When used as a pulverized product, a method is usually employed in which dried octagonal is cut into appropriate sizes and then pulverized. When used as an extract, for example, cut or crush star anise into appropriate sizes, add it to the extract solution, immerse it, and then mix or stir using a crushing/stirring device such as a homogenizer or mixer. After emulsification, a method of solid-liquid separation by filtration, centrifugation, etc. is adopted. Water is particularly preferred as the extract, and organic solvents such as alcohols, ketones, esters, ethers, halogen-containing solvents, and hydrocarbons, and mixed solvents of water and these organic solvents can also be used. Extraction is usually carried out at room temperature, but it can also be carried out in a heated state. Although the extract thus obtained can be used as it is, it is usually used as a concentrate or as a dry powder obtained by further drying the concentrate. The ground octagonal product or octagonal extract obtained in this way can be used as is as a bacteriostatic agent, but depending on the type of food to be used, the characteristic odor of octagonal (although not a bad odor) may be present. ) and taste may remain, and when the amount added is small, the bacteriostatic effect may be slightly insufficient. [0019] Therefore, it is preferable to use the ground octagonal product or the octagonal extract thus obtained in the form of a mixture with a monoglyceride of a fatty acid having 4 to 12 carbon atoms. Monoglycerides of fatty acids having 4 to 12 carbon atoms include butyric acid, valeric acid, caproic acid, enanthic acid,
Examples include monoglycerides such as caprylic acid, pelargonic acid, capric acid, undecylic acid, lauric acid, and sorbic acid. Although diglycerides and triglycerides have some effects, monoglycerides have the greatest effect. Monoglycerides of fatty acids having 3 or less carbon atoms or more than 13 carbon atoms also have some effects, but are practically limited to monoglycerides of fatty acids having 4 to 12 carbon atoms. [0021] The ratio of the crushed octagonal product or octagonal extract to the above monoglyceride is 200:1 to 1:2 by weight.
It is preferable that the amount is within this range, and the most excellent effects are obtained within this range. By using ground octagonal or octagonal extract in combination with the above-mentioned monoglyceride, the bacteriostatic effect is strengthened compared to the case of pulverized octagonal or octagonal extract alone, and the unique odor of ground octagonal or octagonal extract is enhanced. A synergistic effect is obtained in which the [0022] The bacteriostatic agent of the present invention, which is composed of ground octagonal product, octagonal extract, or a mixture of this and a monoglyceride of a fatty acid having 4 to 12 carbon atoms, can be used in general foods, health foods, functional foods, and ultra-high pressure cooked foods. Foods (including beverages) such as
It is useful as a preservative for pharmaceuticals, etc. In this case, other preservatives and other additives may be used together with the bacteriostatic agent of the present invention. [0023] The amount of the bacteriostatic agent of the present invention added to foods, etc. is approximately 0.1 to 3% by weight of the food, etc. in the case of ground octagonal products or extracts, and about 0.1 to 3% by weight of the ground octagonal products or extracts, and the amount of the bacteriostatic agent added to foods, etc. In the case of a mixture of 4 to 12 fatty acids with monoglycerides, the amount is about 0.005 to 0.5% by weight, particularly 0.001 to 0.1% by weight, based on the food. [Operation] The bacteriostatic agent of the present invention is usually used by uniformly adding and mixing it to foods, etc., but it may also be sprinkled only on the surface of foods, etc., interposed between foods, etc., or mixed with foods, etc. It can also be used to impregnate or coat a packaging material or sheet to be packaged or placed. When measures such as vacuum packaging and oxygen-free packaging are taken, a more favorable bacteriostatic effect is exhibited. The bacteriostatic agent of the present invention has a bacteriostatic effect on various microorganisms, but is particularly effective against Escherichia
ichia) genus, Bacillus genus,
Salmonella spp., Pseudomonas spp., Staphylococcus spp.
Staphylococcus genus, Vibrio (Vib
rio) genus, Campylobacter (Campyloba
ctor ) genus, Aeromonas
) genus, Flavobacterium
um) and Clostridium
It shows effective bacteriostatic action against microorganisms of the genus um). [Example] Next, the present invention will be further explained with reference to Examples. Example 1 (1) Preparation of octagonal extract After pulverizing 100 g of octagonal, it was immersed in 1 liter of water for 1 hour, and then finely pulverized for 10 minutes at low temperature using a homogenizer. The resulting suspension was filtered using filter paper, the filtrate was concentrated under reduced pressure, and then absolutely dried. As a result, 1.7 g of star anise water extract powder was obtained. (2) Bacterial strains used The following 10 types of bacteria were used. (a) Escherichia coli (b) Bac
illus subtilis (c) Salmonel
la enteritidis(d)Pseudomo
nas fluorescens(e) Staphyl
ococcus aureus (f) Vibrio p
arachemolyticus (g) Campylo
bactor jejuni/coli(h)Aero
monas sorbia(i)Flavobacte
rium lutescens (j) Clostrid
(3) Bacteriostatic test The nine types of bacteria (a) to (i) above were grown in one platinum loop growth medium (meat extract 3 g/liter, peptone 10 g/liter, salt 5 g/liter). Dissolved in purified water, 1N-NaO
(adjusted to pH 7.0 with H) and precultured at 30°C for 24 hours. After diluting this culture solution to 4×10 4 cells/ml, the above-mentioned octagonal extract powder was added at a concentration of 0.3% or 0.7% by weight, and its effect was investigated. In addition, the bacterium (j) above was cultured anaerobically using the same medium. [0031] The degree of bacterial growth after 1 day and 3 days was evaluated according to the following three evaluation ranks. -: No growth, ±: Slight growth, +: Growth results in Table 1
Shown below. Comparative Example 1 The extent of bacterial growth was determined in the same manner as in Example 1, except that 0.7% or 1.5% by weight of glycine, a natural antibacterial agent, was added in place of the octagonal extract powder. Examined. The results are also shown in Table 1. Table 1
Example 1
Comparative example 1 Bacterial species
0.7%
1.0% 0.7%
1.5%
1d 3d 1d
3d 1d 3d 1d
3d E. coli
− − − −
+ + ± + B.
subtilis -
− − − ＋ ＋
±+S. enteritidis
− − −
− ＋ ＋ ＋ ＋
P. fluorescens -
− − − ＋ ＋
+ + S. aureus
− − −
− ＋ ＋ ＋ ＋
V. parachemolyticus
± ＋ − − ＋
+ + + Cam. jej
uni/coli - -
− − ＋ ＋ ＋
+A. sorbia
± + − −
+ + + + F. lu
tescens ± +
− − ＋ ＋ ＋
+ C. perfringens
± + − −
+ + + + Example 2 In the same manner as in Example 1, the nine types of bacteria (a) to (i) above were grown in one platinum loop of growth medium (meat extract 3g/liter, peptone 10g/liter). , 5 g/liter of common salt was dissolved in purified water and the pH was adjusted to 7.0 with 1N NaOH) and precultured at 30° C. for 24 hours. [0035] After diluting this culture solution to 4 x 104 cells/ml, a mixture of star anise extract powder and capric acid monoglyceride used in Example 1 at a weight ratio of 3:1 was added.
The effect was investigated by adding 0.005% by weight. In addition, the bacterium (j) above was cultured anaerobically using the same medium. [0036] The degree of bacterial growth after 1 day and 3 days was judged according to the following three evaluation ranks. -: No growth, ±: Slight growth, +: Growth results in Table 2
Shown below. Comparative Example 2 Instead of the mixture of star anise extract powder and capric acid monoglyceride, only capric acid monoglyceride was used.
The degree of bacterial growth was examined in the same manner as in Example 2, except that 0.0125% by weight or 0.02% by weight was added. The results are also shown in Table 2. Reference Example 1 The same procedure as Example 2 was carried out except that instead of the mixture of octagonal extract powder and capric acid monoglyceride, only octagonal extract powder was added to 0.00375% or 0.1% by weight. The degree of bacterial growth was examined. The results are also shown in Table 2. Table 2
Reference example 1 Comparative example 2
Example 2 Bacterial species
0.00375% 0.1%
0.00125% 0.02% 0.0
05%
1d 3d 1d 3d 1
d 3d 1d 3d 1d 3d
E. coli
+ + ± + + +
± + − −B. subtil
is + + + +
＋ ＋ ± ＋ − −
S. enteritidis
+ + ± + + + ±
+ − − P. fluores
cens + + + +
＋ ＋ ＋ ＋ − −
S. aureus +
+ + + + + ±
+ − − V. parachem
olyticus + + + +
＋ ＋ ＋ ＋ − −
Cam. jejuni/coli +
＋ ＋ ＋ ＋ ＋
+ − − A. sorbia
＋ ＋ ＋ ＋
＋ ＋ ＋ ＋ − −
F. lutescens +
＋ ＋ ＋ ＋ ＋ ＋
- -C. perfringen
s + + + +
+ + + + - - [0040] In Reference Example 1 using star anise extract powder, addition of 0.1% by weight had no effect, but this was because the above-mentioned 1 platinum loop growth medium was used. When added to actual foods, 0.1% by weight is often effective. Example 3 In the same manner as in Example 1, nine types of bacteria (a) to (i) were grown in one platinum loop growth medium (meat extract 3g/liter, peptone 10g/liter, salt 5g/liter). liter was dissolved in purified water and adjusted to pH 7.0 with 1N-NaOH) and precultured at 30°C for 24 hours. [0042] After diluting this culture solution to 4 x 104 cells/ml, a mixture of octagonal extract powder and caprylic acid monoglyceride used in Example 1 in a weight ratio of 3:1 was added.
．． The effect was investigated by adding 0.01% by weight. Also above (
The bacterium j) was cultured anaerobically using the same medium. [0043] The degree of bacterial growth after 1 day and 3 days was judged based on the following three evaluation ranks. −: No growth, ±: Slight growth, +: Growth results in Table 3
Shown below. Comparative Example 3 Instead of the mixture of octagonal extract powder and caprylic acid monoglyceride, only caprylic acid monoglyceride was used at 0.0
The degree of bacterial growth was examined in the same manner as in Example 3, except that 0.025% by weight or 0.05% by weight was added. The results are also shown in Table 3. Reference Example 2 Instead of the mixture of star anise extract powder and caprylic acid monoglyceride, 0.0075% by weight of star anise extract powder alone was used.
Or, the degree of bacterial growth was examined in the same manner as in Example 3, except that 0.1% by weight was added. The results are also shown in Table 3. Table 3
Reference example 2 Comparative example 3
Example 3 Bacterial species
0.0075% 0.1%
0.0025% 0.05% 0.0
1%
1d 3d 1d 3d 1
d 3d 1d 3d 1d 3d
E. coli
+ + ± + + +
＋ ＋ − − B. subtil
is + + + +
＋ ＋ ± ＋ − −
S. enteritidis
+ + ± + + + ±
+ − − P. fluores
cens + + + +
＋ ＋ ＋ ＋ − −
S. aureus +
＋ ＋ ＋ ＋ ＋
+ − − V. parachem
olyticus + + + +
＋ ＋ ＋ ＋ − −
Cam. jejuni/coli +
＋ ＋ ＋ ＋ ＋
+ − − A. sorbia
＋ ＋ ＋ ＋
＋ ＋ ＋ ＋ − −
F. lutescens +
＋ ＋ ＋ ＋ ＋ ＋
- -C. perfringen
s + + + +
+ + + + - - Example 4 In the same manner as in Example 1, the nine types of bacteria (a) to (i) above were grown in one platinum loop of growth medium (meat extract 3g/liter, peptone 10g). 5 g/liter of sodium chloride dissolved in purified water and adjusted to pH 7.0 with 1N NaOH) and precultured at 30° C. for 24 hours. [0048] After diluting this culture solution to 4 x 104 cells/ml, the mixture of octagonal extract powder and lauric acid monoglyceride used in Example 1 in a weight ratio of 3:1 was diluted to 0.
．． The effect was investigated by adding 0.01% by weight. Also above (
The bacterium j) was cultured anaerobically using the same medium. [0049] The degree of bacterial growth after 1 day and 3 days was evaluated according to the following three evaluation ranks. -: No growth, ±: Slight growth, +: Growth results in Table 4
Shown below. Comparative Example 4 Instead of the mixture of octagonal extract powder and lauric acid monoglyceride, only 0.0 lauric acid monoglyceride was used.
The degree of bacterial growth was examined in the same manner as in Example 4, except that 0.025% by weight or 0.05% by weight was added. The results are also shown in Table 4. Table 4 also shows the results of Reference Example 2. Table 4
Reference example 2 Comparative example 4
Example 4 Bacterial species
0.0075% 0.1%
0.0025% 0.05% 0.0
1%
1d 3d 1d 3d 1
d 3d 1d 3d 1d 3d
E. coli
+ + ± + + +
＋ ＋ − − B. subtil
is + + + +
＋ ＋ ± ＋ − −
S. enteritidis
＋ ＋ ± ＋ ＋ ＋
+ − − P. fluores
cens + + + +
＋ ＋ ＋ ＋ − −
S. aureus +
＋ ＋ ＋ ＋ ＋
+ − − V. parachem
olyticus + + + +
＋ ＋ ＋ ＋ − −
Cam. jejuni/coli +
＋ ＋ ＋ ＋ ＋
+ − − A. sorbia
＋ ＋ ＋ ＋
＋ ＋ ＋ ＋ − −
F. lutescens +
＋ ＋ ＋ ＋ ＋ ＋
- -C. perfringen
s + + + +
＋ ＋ ＋ ＋ − − 00
[Effects of the Invention] Star anise is also used as a spice and is extremely safe. Furthermore, the bacteriostatic agent made of the octagonal extract of the present invention has a stronger bacteriostatic effect than glycine, which has been conventionally used as a bacteriostatic and antibacterial agent. The bacteriostatic agent of the present invention comprising a mixture of a ground octagonal product or an octagonal extract and a monoglyceride of a fatty acid having 4 to 12 carbon atoms can be prepared by using a ground octagonal product or an octagonal extract alone or by using the above-mentioned method. In addition to exhibiting much stronger bacteriostasis in a much smaller amount than when using monoglyceride alone, the monoglyceride used in combination alleviates the characteristic odor of ground star anise or star anise extract. Effects can be obtained.

Claims (3)

[Claims] Claims: 1. A bacteriostatic agent comprising ground octagon or octagon extract. Claim 2: A crushed octagonal product or an octagonal extract, and a carbon number of 4
A bacteriostatic agent consisting of a mixture of ~12 fatty acids with monoglycerides. Claim 3: Pulverized octagonal product or octagonal extract, and a carbon number of 4
3. The bacteriostatic agent according to claim 2, wherein the ratio of the fatty acid to the monoglyceride is 200:1 to 1:2 by weight.