JP6454458B2 - Composition containing capsicum aqueous extract and grapefruit seed extract - Google Patents

Description

  The present invention relates to a composition comprising an aqueous pepper extract and a grapefruit seed extract.

  Foods, especially soft drinks, are mostly water and microorganisms are easy to propagate. The propagation of microorganisms causes problems such as deterioration in quality, problems with off-flavors, food poisoning, and the like, and the manufacturer must take measures such as product recovery. Therefore, it is important to control the propagation of microorganisms in soft drinks.

  Therefore, in order to control the growth of microorganisms, various preservatives and shelf life improvers have been developed in recent years.

  Preservatives are additives that suppress the growth of microorganisms that cause food spoilage and denaturation. Sodium sulfite, benzoic acid, sodium benzoate, sodium hyposulfite, sorbic acid, sodium sorbate, sodium dehydroacetate , Nisin, sulfur dioxide, isobutyl paraoxybenzoate, isopropyl paraoxybenzoate, ethyl paraoxybenzoate, butyl paraoxybenzoate, propyl paraoxybenzoate, potassium pyrosulfite, sodium pyrosulfite, propionic acid, calcium propionate, sodium propionate, Examples include Egonoki extract, Kawara mugwort extract, enzyme-decomposed barley extract, shirako protein extract, tsuyaprisin (extract), pectin degradation product, and ε-polylysine.

  On the other hand, the shelf life improver refers to food additives that can improve shelf life for a short period of time, such as glycerin fatty acid ester, glycine, glacial acetic acid, sodium acetate and thiamine lauryl sulfate, fig leaf extract, Oregano extract, Citrus seed extract, Perilla extract, Cinnamon extract, Ginger extract, Tade extract, Tea extract, Raw soy extract, Grape peel extract, Grapefruit seed extract, Hotkoshi extract, Moso bamboo extract , Wormwood extract, lysozyme, garlic extract, sage extract, pimenta extract, pepper extract, rosemary extract, clove extract, red pepper aqueous extract, yucca foam extract, mustard extract, licorice oily extract Such as things.

  In particular, in soft drinks, benzoic acid or a salt thereof has been added because it strongly suppresses the growth of microorganisms. However, benzoic acid is known to produce carcinogenic benzene when it coexists with ascorbic acid.

  In addition, many of the preservatives for designated additives have restrictions on the target items and the reference amount used. In addition, from the viewpoint of safety and the increase in consumer safety, the use of these preservatives and shelf-life improving agents has become unacceptable, and there is a need to reduce the amount of use as much as possible.

  For example, grapefruit seed extract, Moso bamboo stem skin extract (Patent Document 1), chili extract (Patent Document 2) and the like are known to suppress the growth of microorganisms. It was necessary to use at a high concentration, and it was desired to suppress the growth of microorganisms at a lower concentration.

JP 2005-6529 A JP 2009-55900 A

  An object of the present invention is to provide a composition containing an additive that suppresses the growth of microorganisms at a low concentration.

  As a result of intensive studies, the present inventors have found that mixing an aqueous pepper extract and a grapefruit seed extract has the effect of suppressing the growth of microorganisms even at low concentrations. It came to be completed.

  According to the present invention, a composition having high storage stability and safety can be provided.

  The composition of the present invention suppresses the growth of microorganisms before opening and even after opening once. Moreover, the effect which suppresses the reproduction of microorganisms is recognized to the same extent as benzoic acid or its salt used especially especially in soft drinks.

  The composition of the present invention is used in combination with an aqueous pepper extract and a grapefruit seed extract.

  The aqueous pepper extract is one obtained by extracting pepper (scientific name: Capsicum annuum L. and Capsicum fruccens L.) fruits with water or alcohols such as ethanol, acetone or the like. Pepper aqueous extract is an existing additive, product name (name) "Pepper aqueous extract (meaning water-soluble substance extracted from pepper fruit)", also known as "Gapsicam "Aqueous extract, paprika aqueous extract", origin, manufacturing method, essence "It is extracted from fruit of Capsicum annuum LINEN with water-containing ethanol at room temperature and contains protein, peptide, and vitamin C." It is listed (Food Additive Display Pocket Book, published by Japan Food Additives Association).

  The aqueous pepper extract used in the present invention may be produced by extraction from pepper fruits with a solvent such as water as described above, and any of the powders obtained by freeze-drying the extract may be used. Form may be sufficient. For example, an aqueous pepper extract suitable for use in the present invention includes, but is not limited to, an Aji number 301A commercially available from Asama Kasei Co., Ltd. The composition of Aji Number 301A is 20% pepper aqueous extract and 80% brewed vinegar.

  The amount of the pepper aqueous extract used in combination with the grapefruit seed extract in the composition of the present invention exerts an effect of controlling the growth of microorganisms when added to the composition, and does not impair the taste of the composition. The amount of the aqueous pepper extract contained in the composition is preferably 0.1% by weight or more, more preferably 0.16% by weight or more, based on the weight of the whole composition. . However, in order not to impair the taste of the composition, the amount of the aqueous pepper extract contained in the composition is preferably 0.18% by weight or less based on the weight of the whole composition. . If it exceeds 0.18% by weight, the taste will be affected.

  On the other hand, the grapefruit seed extract refers to one extracted from grapefruit (scientific name: Citrus paradisi Macfadyen (Rutaceae)) with water, alcohol such as ethanol. Grapefruit seed extract is an existing additive. Product name (name) “Grapefruit seed extract (meaning fatty acids and flavonoids obtained from grapefruit seeds)”, origin, manufacturing method, essence (It is obtained by extracting with water or ethanol from seeds of Citrus paradisi MACF .. The main components are fatty acids and flavonoids.) (Food additive display pocket book) Published by Japan Food Additives Association).

  The grapefruit seed extract used in the present invention may be produced by extraction from grapefruit seeds with a solvent such as water as described above, and any of the powders obtained by freeze-drying the extract may be used. Form may be sufficient. For example, examples of grapefruit seed extract suitable for use in the present invention include those commercially available from Shandong Foods Co., Ltd. as Grace or from Adept Co., Ltd. as Desfan-10, but are not limited thereto. Absent. The composition of Grace (Shandong Foods Co., Ltd.) is 10% grapefruit seed extract and 90% water.

  The amount of grapefruit seed extract used in combination with the aqueous pepper extract in the composition of the present invention exerts an effect of controlling the growth of microorganisms when added to the composition, and does not impair the taste of the composition. The amount of grapefruit seed extract contained in the composition is preferably 0.005% by weight or more, more preferably 0.015% by weight or more, based on the weight of the whole composition. . However, in order not to impair the taste of the composition, the amount of grapefruit seed extract contained in the composition is generally 0.02% by weight or less based on the weight of the whole composition. preferable. If it exceeds 0.02% by weight, the taste will be affected.

  According to the present invention, by using a combination of an aqueous pepper extract and a grapefruit seed extract, even if the amount of the extract is small, it is possible to suppress the growth of microorganisms and impair the taste. Can be obtained. On the other hand, when a capsicum aqueous extract (or grapefruit seed extract) is used alone, even if the propagation of microorganisms can be suppressed, it becomes an unfavorable composition in terms of taste.

  The composition of the present invention exhibits an excellent effect of controlling the growth of microorganisms, and can be suitably used as a substitute for conventional preservatives and shelf life improvers.

  The composition of the present invention is preferably food, and the form thereof is liquid or semi-solid, more preferably liquid, and still more preferably soft drink.

  The pH of the composition of the present invention can take any value, but is preferably less than 6, more preferably less than 5, and even more preferably less than 4.

  Examples of the food of the present invention include soft drinks (for example, tea, juice), jelly, syrup, honey, jam, sauce, soup, ketchup and the like. More preferably, a soft drink is mentioned.

  Soft drinks are generally all drinks that are not medicines, alcohol, or milk products. The law (notified by the Ministry of Health and Welfare, No. 13 Public Health Bureau No. 13 dated September 18, 1962) is defined as “a beverage containing less than 1% by volume of alcoholic beverages excluding lactic acid bacteria beverages, milk and dairy products” .

  In addition to the aqueous pepper extract and grapefruit seed extract, the composition of the present invention may contain other substances as long as they do not interfere with the effect of controlling the growth of microorganisms by these components. Examples of the substance include sweeteners, thickeners, acidulants, antioxidants, colorants, additives, and fragrances. Examples of the sweetener include fructose glucose liquid sugar, high fructose liquid sugar, oligosaccharide, isomerized liquid sugar, sucralose, acesulfame potassium, aspartame, stevia extract and the like. Examples of the thickener include pectin, xanthan gum, tamarind gum, sodium alginate, potassium alginate, gum arabic, gellan gum, locust bean gum and the like. Examples of the acidulant include citric acid, malic acid, lactic acid, and gluconic acid. Examples of the antioxidant include ascorbic acid, catechin, quercetin and the like. Examples of the colorant include turmeric pigments and caramel pigments. Examples of the additive include glycine, yucca foam extract, brewed vinegar, sodium acetate, propolis extract, ginger extract, perilla extract, tea extract, grape skin extract and the like. Examples of the fragrances include lemon flavor, peach flavor, and mango flavor.

  In the composition of the present invention, the method for adding the aqueous pepper extract and the grapefruit seed extract is not particularly limited, and may be added directly to the food mixture, or may be added in advance. You may mix and add these components. Alternatively, other components may be added to the composition. There is no restriction | limiting in particular also about an addition time, It may be before or after the heating of a foodstuff.

Examples of the present invention are shown below, but the present invention is not limited to the following examples.
(Adjustment of falling bacteria)
Fructose-glucose liquid sugar (Nippon Starch Kogyo Co., Ltd., Syrup F-55) (10% by weight), Indigestible dextrin (Matsutani Chemical Co., Ltd., Fiber Sol 2) (6% by weight), Prune extract (importer) Toyota Tsusho Corporation, Sun Sweet Prune Concentrate) (2% by weight), citric acid (Iwata Chemical Co., Ltd., citric acid (crystal)) (0.05% by weight) and water (81.5% by weight) And a soft drink having a pH of 3.5 was prepared. 50 ml of this soft drink was put into a glass bottle for 50 ml, the cap was closed, and sterilization was performed by heating at 85 ° C. for 30 minutes. After cooling, the cap was opened and left in the room for 7 days, and the cap was closed and recovered. Then, potato dextrose agar medium (Eiken Chemical Co., Ltd., pearl core potato dextrose agar medium) (composition is 200 g potato exudate, 20 g glucose, 15 g agar, pH 5.6 ± 0.2 per 1000 ml), The recovered soft drink was seeded with 0.1 ml and cultured at 25 ° C. for 2 to 7 days. The grown mold was then isolated according to existing methods. As a result, mold was obtained.

  When the fungi were identified for the isolated fungi, the fungi were found to be Penicillium stickii and Penicillium minisolute. Hereinafter, Penicillium checkii is mold A and Penicillium minium is mold B.

  The isolated mold was again added to the soft drink, and it was confirmed that it could grow and proliferate even at pH 3.5.

(Selection of food preservatives)
Fructose-glucose liquid sugar (Nippon Starch Kogyo Co., Ltd., Syrup F-55) (10% by weight), Indigestible dextrin (Matsutani Chemical Co., Ltd., Fiber Sol 2) (6% by weight), Prune extract (importer) Toyota Tsusho Corporation, Sun Sweet Prune Concentrate) (2 wt%), preservative (Table 1), and water (50 wt%) are added and dissolved. Furthermore, the pH was adjusted to 3.5 with citric acid (Iwata Chemical Co., Ltd., citric acid (crystal)), and water was added to make the whole 100% by weight. Then, 50 ml was put into a glass bottle for 50 ml, the cap was closed, and heat-sterilized and cooled at 85 ° C. for 30 minutes to prepare a soft drink.

The mold was cultured on a potato dextrose agar medium at 25 ° C., and a bacterial solution was prepared so that the concentration was 10 ³ to 10 ⁵ CFU / ml. 0.1 ml of this bacterial solution was added to the soft drink to which the food preservative prepared above was added and stored at 25 ° C. For each, growth of mold was confirmed after 7 days, 14 days, 21 days and 28 days of storage. Growth of mold was visually observed for growth. The results are shown in Tables 2 and 3. In the table, “+” indicates growth and “−” indicates no growth.

  From these results, it was found that the use of a preservative alone has an effect of controlling the growth of microorganisms by adding 0.2% of the aqueous pepper extract against mold A and B. However, the amount of addition was large, and there were problems that it was difficult to use in terms of taste changes and costs, so we examined the combination of preservatives.

(Combination of preservatives)
Fructose-glucose liquid sugar (Nippon Starch Kogyo Co., Ltd., Syrup F-55) (10% by weight), Indigestible dextrin (Matsutani Chemical Co., Ltd., Fiber Sol 2) (6% by weight), Prune extract (importer) Toyota Tsusho Corporation, Sun Sweet Prune Concentrate) (2 wt%), Preservative combinations (Table 4), and water (50 wt%) are added and dissolved. Furthermore, the pH was adjusted to 3.5 with citric acid (Iwata Chemical Co., Ltd., citric acid (crystal)), and water was added to make the whole 100% by weight. Then, 50 ml was put into a glass bottle for 50 ml, the cap was closed, and heat-sterilized and cooled at 85 ° C. for 30 minutes to prepare a soft drink.

Mold was cultivated on potato dextrose agar medium at 25 ° C., and a bacterial solution was prepared so that the concentration was 10 ³ to 10 ⁵ CFU / ml. 0.1 ml of this bacterial solution was added to the soft drink to which the food preservative prepared above was added and stored at 25 ° C. For each, growth of mold was confirmed after 7 days, 14 days, 21 days and 28 days of storage. Growth of mold was visually observed for growth. The results are shown in Tables 5 and 6. In the table, “+” indicates growth and “−” indicates no growth.

  As a result, for the combination of grapefruit seed extract and yuccafoam extract, the effect of controlling the growth of microorganisms against mold A and mold B was not observed. Similarly, a combination of an aqueous pepper extract and a yuccafoam extract did not show an effect of controlling the growth of microorganisms against mold A and mold B. However, capsicum aqueous extract (0.6% to 0.9% as Aji number 301A, 0.12% to 0.18% as capsicum aqueous extract) and grapefruit seed extract (0.1% as Grace, grapefruit It was revealed that the combination of 0.01% as a seed extract exhibited a synergistic effect on mold A and mold B and suppressed growth. Furthermore, the effect which suppresses the proliferation comparable as the benzoic acid used much by the soft drink was recognized.

  In the above experiment, the use of an aqueous pepper extract alone requires the addition of 0.2% to the soft drink, but when combined with the grapefruit seed extract, the addition amount is reduced to increase the growth of microorganisms. It was possible to have an effect to control. When 0.12% of the aqueous pepper extract and 0.01% of the grapefruit seed extract are added, the effect of controlling the growth of microorganisms to the same extent as when sodium benzoate is added is exhibited. Next, the optimal amount of pepper aqueous extract and grapefruit seed extract was examined.

(Combination of pepper extract and grapefruit seed extract)
Fructose-glucose liquid sugar (Nippon Starch Kogyo Co., Ltd., Syrup F-55) (10% by weight), Indigestible dextrin (Matsutani Chemical Co., Ltd., Fiber Sol 2) (6% by weight), Prune extract (importer) Toyota Tsusho Corporation, Sun Sweet Prune Concentrate) (2 wt%), Preservative Combination (Table 5), and Water (50 wt%) are added and dissolved. Furthermore, the pH was adjusted to 3.5 with citric acid (Iwata Chemical Co., Ltd., citric acid (crystal)), and water was added to make the whole 100% by weight. Then, 50 ml was put into a glass bottle for 50 ml, the cap was closed, and heat-sterilized and cooled at 85 ° C. for 30 minutes to prepare a soft drink.

Mold was cultivated on potato dextrose agar medium at 25 ° C., and a bacterial solution was prepared so that the concentration was 10 ³ to 10 ⁵ CFU / ml. 0.1 ml of this bacterial solution was added to the soft drink to which the food preservative prepared above was added and stored at 25 ° C. For each, growth of mold was confirmed after 28 days of storage. Growth of mold was visually observed for growth. The results are shown in Tables 7 and 8. In the table, “+” indicates growth and “−” indicates no growth.

  As a result, as shown in Tables 7 and 8, for both mold A and mold B, the aqueous pepper extract is 0.1% by weight or more and the grapefruit seed extract is 0.005% by weight or more. It can be seen that with the addition of, synergistic effects are exerted and mold growth is suppressed.

  From this experiment, it is clear that combining the aqueous pepper extract and the grapefruit seed extract reduces the amount to be added, exerts a synergistic effect compared to using it alone, and enhances the action of controlling the growth of microorganisms It became.

(sensory test)
A soft drink was prepared in the same manner as in the above example, a preservative was added according to the formulation shown in Table 9, and a sensory test was performed. The taste without adding a preservative was evaluated as 、, the case where the addition of the preservative did not significantly affect the taste was evaluated as ○, and the case where the addition of the preservative slightly affected the taste was evaluated as △.

  The results are shown in Table 9. Compared to Comparative Example I where no preservative was added, Comparative Examples II, III, and IV did not significantly affect the taste, but Comparative Example V affected the taste. Regarding the taste, it was considered that if the amount of the aqueous pepper extract added was large, it had an effect and the formulation was unsuitable.

ADVANTAGE OF THE INVENTION By this invention, the composition which exhibits the effect which controls reproduction with respect to fungi can be provided. The combination of the aqueous pepper extract and the grapefruit seed extract used in the composition of the present invention exerts its effect with a small amount of addition, so that it has a great influence on the taste of the composition represented by soft drinks. And can be used as an alternative to existing preservatives. Moreover, since an aqueous solution of a pepper and a grapefruit seed extract are naturally derived, they are excellent in safety and can be suitably used.

Claims (1)

A soft drink containing an aqueous pepper extract in an amount of 0.1 to 0.18% by weight and a grapefruit seed extract in an amount of 0.005 to 0.020% by weight. month 18 date MHW HatsuMamoru fourth No.13 of 2 surgeon general notification) in soft drinks, characterized in that defined as "lactic acid bacteria beverages, beverages containing less than alcoholic fraction 1 volume percent, except for milk and milk products" water.