JPH04197146A - Antibacterial agent for cooked rice - Google Patents

Abstract

PURPOSE:To provide the subject antibacterial agent composed of a solvent- extracted bamboo extract, a monoglyceride and glycine, etc., exhibiting strong antibacterial effect, capable of prolonging the preservable period of cooked rice and free from influence on the palatability. CONSTITUTION:The objective antibacterial agent is composed of a bamboo extract produced by extracting with a solvent such as ethanol, n-hexane, ether or acetone, a monoglyceride (preferably 8-12C glyceride) and one or more substances selected from glycine, organic acid (e.g. acetic acid, citric acid, propionic acid or fumaric acid) and its salt.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to an antibacterial agent for cooked rice. More specifically, the present invention relates to an antibacterial agent for cooked rice that does not affect the taste and is composed of a bamboo extract obtained by solvent extraction and one or more of monoglyceride, glycine, an organic acid, and its salt.

(Prior Art) Recently, due to changes in eating habits, the restaurant industry and convenience stores are on the rise. As a result, food distribution is changing and sanitary control is becoming more stringent.

Therefore, antibacterial agents are now increasingly being used to maintain food safety. However, synthetic antibacterial agents are difficult to use as consumers tend to avoid them.
Antibacterial agents using raw materials derived from natural products are preferred.

In the case of rice, under these circumstances, new distribution channels have been adopted by using materials such as bento boxes and adopting centralized rice cooking systems.

However, cooked rice has a high water activity (and is a perishable food), and various methods have been studied to improve its shelf life.

Therefore, as an antibacterial agent, for example, JP-A-63-5269
The description in Publication No. 8 and Japanese Unexamined Patent Publication No. 1-228449,
Chitosan decomposition products are used in cooked rice, published in Japanese Patent Publication No. 57-198
Glucono S lactone was used in the description of the No. 260 publication.

Additionally, a method has been proposed in which the oxygen in cooked rice is removed using an oxygen absorber to prevent the growth of bacteria.

(Problems to be Solved by the Invention) However, chitosan decomposition products have poor solubility, resulting in problems in workability, and glucono S lactone has a drawback in that it has weak antibacterial properties.

The method of removing oxygen using an oxygen scavenger is expensive and cannot be said to be the optimal method. As described above, none of these agents exhibits a significant antibacterial effect in cooked rice, has not improved the preservability, and no antibacterial agent that is optimal in terms of cost has yet been found.

An object of the present invention is to provide an antibacterial agent that is highly soluble and strong even when used in cooked rice without using synthetic antibacterial agents.

(Means for Solving the Problem) As a result of intensive studies to solve the above object, the present inventors have discovered that bamboo extract and monoglyceride obtained by solvent extraction as an antibacterial agent and glycine The inventors have discovered that these objects can be solved by combining one or more organic acids and their salts, and have completed the present invention.

That is, the present invention relates to an antibacterial agent for cooked rice containing a bamboo extract obtained by solvent extraction and monoglyceride, and one or more of glycine, an organic acid, and a salt thereof.

Bamboos that are used as raw materials for obtaining the bamboo extract used in the present invention include bamboos belonging to the genus Prunus spp., genus P. spp., genus Madake, genus Medake, genus P. genus, genus Sasamorpha, genus Narihiradake, genus P. genus, etc. Of these, the epidermis of leaves and stems of Moso bamboo is particularly suitable.

To obtain bamboo extracts from these bamboos, first, the epidermis of the leaves or stems of the raw bamboos is ground using a ball mill, and then extracted with a solvent such as ethanol, n-hexane, ether, or acetone. Afterwards, the solvent may be evaporated. Further, at this time, if necessary, further purification can be performed using chromatography.

The monoglycerade used in the present invention is a monoester of glycerin and fatty acid. Fatty acids with a chain length of about 2 to 20 carbon atoms are commercially available, and any of these can be used, but among them, those with a chain length of about 8 carbon atoms
-12 glycerides have particularly excellent antibacterial properties. Furthermore, within this range, monoglycerides with various chain lengths can be used alone or in appropriate combinations.

Organic acids used in the present invention include acetic acid, citric acid,
Organic acids such as propionic acid and fumaric acid, their salts, and glycine, which are of food additive quality, can be used as long as they are usable under the Food Sanitation Law.

To produce the antibacterial agent of the present invention, one or more of bamboo extract, monoglyceride, glycine, organic acids, and their salts may be dissolved in a solvent such as ethanol or water; It is also possible to make a product by powdering or mixing the powder.

At this time, the amount of monoglyceride is 0.1 to 100 parts by weight, preferably 0.1 to 50 parts by weight, per 1 part by weight of bamboo extract. If the amount of monoglyceride is less than 0.01 parts by weight, synergistic effects with the bamboo extract cannot be obtained;
Even if the amount exceeds 0.00 parts by weight, the antibacterial effect remains unchanged.

Glycine is 0.1 to 4 parts by weight of bamboo extract.
000 parts by weight, preferably 10 to 2000 parts by weight. The amount of glycine is 0. If it is less than 4,000 parts by weight, no synergistic effect with the bamboo extract can be obtained, and even if it exceeds 4,000 parts by weight, the antibacterial effect will not change.

Organic acids and their salts per 1 part by weight of bamboo extract,
The amount is 0.01 to 2000 parts by weight, preferably 5 to 500 parts by weight. If the amount of organic acid and its salt is less than 0.01 part by weight, synergistic effect with bamboo extract cannot be obtained;
Even if more than 1,000 parts by weight is added, the antibacterial effect remains the same.

The antibacterial agent of the present invention is usually 0.1 to 5% by weight based on the weight of rice,
It is preferably added in an amount of 0.05 to 1% by weight, and can be used by dissolving it in water during rice cooking.

(Example) The present invention will be explained in more detail by giving Examples and Comparative Examples below.

Grind Ikg of Moso bamboo stalks with a ball mill and add ether 50
00...! The mixture was charged into a Soxhlet extractor and heated under reflux for 20 hours. Next, the obtained extract was dried to dryness under reduced pressure to remove ether, and brown bamboo extract 4 was obtained.
0.2g was obtained.

Next, they were blended as in Examples 1 to 4i5 and Comparative Examples 1 to 5 below to obtain an antibacterial agent.

Example 1 Part by weight Bamboo extract l Lauric fatty acid ester 11 0.2 Glycine
lO ethanol
40 water
50 Example 2 Bamboo extract l Lauric fatty acid ester 11 0.2 vinegar @
5 ethanol
40 water
50 Example 3 Bamboo extract l Lauric fatty acid ester l) 0.2 acetic acid
5 Sodium acetate lO ethanol
40 water
50 Comparative Example 1 Bamboo extract l Lauric fatty acid ester 11 0.2 Ethanol 40 Water
50 Comparative Example 2 Glycine 5 Ethanol 40 Water
50 Comparative Example 3 Acetic acid 10 ethanol
40 water
50 Comparative Example 4 Acetic acid 5 Sodium acetate 10 Ethanol
40 water
501) Manufactured by Riken Vitamin Co., Ltd. Rice containing 0.2% of these antibacterial agents was produced as follows.

The rice was washed in the usual manner and soaked in tap water for 30 minutes.

0.2% of the above antibacterial agent per weight of rice was dissolved in water and the rice was cooked. The produced cooked rice was stored at 30°C.

Tables 1 and 2 show changes in the general viable bacteria count and Escherichia coli count of cooked rice using the antibacterial agents of the above Examples and Comparative Examples (antibacterial test)
shows.

Table 3 shows the taste sensory evaluation test.

As shown in Table 1, the increase in the number of general viable bacteria and the number of coliform bacteria was significantly suppressed compared to the additive-free case and Comparative Examples 1 to 4.

In addition, each of the antibacterial agents of Examples 1 to 3 was added at 0.1% per rice weight.
, 0.3, 0.5, and 0.67%, and sensory evaluation of cooked rice was performed. The results are shown in Table 3.

As shown in Table 3, the antibacterial agents formulated in Examples 1 to 3 did not give any off-taste or odor within the range of addition of 0.5% or less.

The antibacterial agents formulated in Comparative Examples 1 to 4 cannot be expected to have similar antibacterial effects when added in amounts within this range.

From the above results, the combination of bamboo extract and monoglyceride with one or more of glycine, organic acids, and their salts exhibits a remarkable antibacterial effect in cooked rice and does not affect the taste. An antibacterial agent is obtained.

(Effects of the Invention) The antibacterial agent of the present invention exhibits a strong antibacterial effect when cooked with cooked rice, and its shelf life can be significantly extended. Moreover, it does not adversely affect the taste of cooked rice.

Claims (1)

[Claims] An antibacterial agent for cooked rice characterized by comprising a bamboo extract obtained by solvent extraction, monoglyceride, and one or more of glycine, an organic acid, and a salt thereof.