JPH07123965A - Preservative and production of food and feed using the same - Google Patents

Abstract

PURPOSE:To obtain a preservative for foods, feed, etc., having hypotensive action, cholesterol lowering action, blood sugar lowering action, extremely improved antimicrobial effects by synergistic action of compounded materials, by mixing red KOJI with itaconic acid. CONSTITUTION:Rice which is immersed in water for 24 hours and dehydrated for one hour is sterilized in an autoclave at 121 deg.C for 20 minutes, sterilely inoculated with Monascus anka IFO4478, aerobically cultured at 30 deg.C until red KOJI sufficiently multiplies, heat-treated at 80 deg.C for 15 minutes to destroy red KOJI, dried by sending air at 70 deg.C and further ground to give powdery red KOJI, which is extracted with ethanol. The extracted solution is concentrated to give an extract of red KOJI with ethanol. Then 1 pt.wt. of the extract of red KOJI with ethanol is mixed with 0.01-100 pts.wt. of itaconic acid to give the objective preservative useful for foods, feed, etc., capable of showing excellent retaining effect by synergistic effect of red KOJI and itaconic acid.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a preservative containing red yeast rice and a method for producing foods and feeds using the same.

[0002]

2. Description of the Related Art In recent years, red yeast rice has been found to have blood pressure lowering action, cholesterol lowering action, blood glucose lowering action and the like, and foods containing red yeast rice for the purpose of these effects have been proposed. (For example, Japanese Patent Publication No. 60-44914
No., Japanese Patent Publication No. 3-31170)

It is also known that red yeast rice has an antibacterial action, but since the action is not so strong, it is hardly used as a preservative at present. However, recently, attempts have been made to develop food preservatives utilizing the antibacterial action of red yeast rice, for example, JP-A-62-58944, JP-A-64-5459 and JP-A-3-7565. In particular, JP-A-3-7565 discloses a food preservative that also uses red yeast rice to enhance the antibacterial activity of protamine.

[0004]

The present inventors also paid attention to the antibacterial action of red yeast rice and conducted extensive research to develop a preservative having excellent effects. As a result, when used in combination with itaconic acid, which is conventionally known as an acidulant, the effects of both are synergized, and in particular, the antibacterial effect of red yeast rice against bacteria is significantly improved, and a preservative having excellent effects may be obtained. It became clear and came to complete the present invention.

[0005]

The present invention provides a preservative comprising a mixture of red yeast rice and itaconic acid. The present invention also provides a method for producing foods and feeds, which comprises adding red yeast rice and itaconic acid.

[0006]

Action Itaconic acid is a substance known as a fungal product, and is conventionally used as a sour agent in foods. When it is used together with red yeast rice according to the present invention, a strong antibacterial action is obtained due to the synergistic effect of both. I found out that there is.

Thus, the red yeast rice used in the present invention is not particularly limited and may be any of those commonly used. For example, koji can be made using red mold and a starchy raw material. Monascus (Monascus)
Any microorganism may be used as long as it belongs to s),
For example, Monascus purpureus (Monascus purpureus), Monascus anka (Monascus anka), which are preferably used for food, and variants and mutants thereof can be mentioned. Further, the starchy raw material may be any raw material that can be used for the preparation of koji, for example, various grains such as polished rice, brown rice, wheat, millet, kouryan, buckwheat, corn, soybeans, adzuki beans, and the like. Bran, bran, embryo, chaff, etc. may be used alone or in combination of two or more. Further, if desired, various carbon sources, nitrogen sources, inorganic substances, vitamins, etc. may be added to the starchy raw material.

As the koji-making method, either a solid koji-making method (bulk koji method, mochi koji method) or a liquid koji-making method can be adopted. Generally two
The desired red mold can be prepared by aerobically culturing the koji mold at 0 to 40 ° C. for 2 to 14 days.

The koji thus obtained may be used as it is, or may be processed by a conventional method such as a dried product, a dry pulverized product, an extract, an extract extract concentrate, and an extract powder to be used. For example, the obtained koji can be dried by a known drying method and, if desired, pulverized to obtain a dried koji product or a powdery koji. Further, the obtained koji or a dried product or powder thereof is subjected to a conventional method, for example, at 0 to 100 ° C.,
It can be extracted with a solvent such as water, methanol, ethanol or acetone, and if desired, it can be concentrated at 10 to 100 ° C. or concentrated to dryness according to a conventional method to obtain a concentrated koji extract or a powdery koji extract. The itaconic acid used in combination therewith is in powder form.

The preservative of the present invention can be obtained by mixing the above-mentioned components by a conventional method. The mixture itself or a powder, if desired, in combination with a known edible excipient or carrier. It can be in the form of granules, tablets, pastes, liquids and the like. Due to the effect of the preservative obtained, the mixing ratio of red yeast rice (raw material) and the itaconic acid is usually 1: 0.01 to 100 by weight, preferably 1: 0.1 to 10. Is desirable.

Further, the method for producing a food or feed of the present invention is characterized in that the preservative of the present invention, or the above-mentioned red yeast rice component and itaconic acid are added to known food or feed components according to a conventional method. However, the addition ratio is relative to the weight of food and feed to which the total weight of red yeast rice and itaconic acid is added,
It is preferable to add it in an amount of 0.01 to 5% by weight in terms of its effect, flavor, taste and the like. In some cases, a bacteriostatic agent having an effect of improving shelf life, such as adipic acid, glycine, kojic acid, and hinokitiol may be appropriately used in combination therewith.

The preservative of the present invention can be used for any food or feed, but since it is particularly effective against Bacillus subtilis, Staphylococcus aureus, lactic acid bacteria, etc., it can be used for processed meat products such as ham and sausage, Suitable for pickles and side dishes. However, it is not limited to this.

[0013]

EXAMPLES Next, the present invention will be described in more detail with reference to experiments and examples. Experiment 1 Confirmation of Synergistic Effect by MIC (Minimum Inhibitory Concentration) Measurement (a) Preparation of red yeast rice extract Other uses Rice was soaked in water overnight, and then 25 g of the soaked rice drained for 1 hour was put in a 200 ml Erlenmeyer flask. It was sterilized by autoclaving at 121 ° C. for 20 minutes. Next to this is Monascus
anka) IF04478 was aseptically inoculated and cultured aerobically at 30 ° C. until red yeast rice was fully propagated. After culture 8
After heat treatment at 0 ° C for 15 minutes to kill the red mold, 70
Blow-drying was carried out at ℃ for 3 hours, and further pulverized by a pulverizer to obtain powdery red yeast rice. To 100 g of this red yeast rice was added 10 times the amount of ethanol, and the mixture was extracted for 3 hours with occasional stirring. After removing the red yeast rice residue by filtration, 5 by an evaporator
Concentration at 0 ° C. gave 11.2 g of ethanol extract.

(B) Confirmation of Synergistic Effect In order to investigate the synergistic effect between the ethanol extract prepared in (a) above and itaconic acid (commercially available product), Staphylococcus aureus (Stapyl) was used as a test bacterium.
ococcus aureus) IF012732 was used to measure the minimum inhibitory concentration (MIC). Incidentally, MI
The C measurement was performed as follows.

A Mueller-Hinton medium S agar medium (Eiken Chemical Co., Ltd.) was used as a medium for measuring the susceptibility of the test bacteria, and this was autoclaved at 121 ° C. for 20 minutes,
Cooled to 65 ° C. Then, red yeast rice extract in the medium,
An ethanol solution of itaconic acid or a mixture of these is added, and the final concentration of each substance is 0.02-
A concentration series of media was prepared so that the concentration was within the range of 0.22 (W / V)%. The test bacteria were cultured at a temperature of 30 ° C. for 1 day using a predetermined medium, and then diluted to 10 ⁶ cells / ml. One platinum loop was spotted on the above-mentioned susceptibility measurement medium and cultured at a temperature of 37 ° C. for 20 hours, and the lowest concentration at which growth was completely inhibited was taken as the MIC value.

(C) Results The antimicrobial activity of 1% of each component was determined by setting the MIC concentration of each ingredient to 1 unit of antimicrobial activity, and the number of antimicrobial units of the mixed system when mixed was calculated from this value. The concentration of one unit of the mixed system was calculated from the number of antibacterial units of the mixed system to obtain a calculated value (%), and the synergistic effect was obtained from the ratio between the actually measured value and the calculated value. The results are shown in Table 1.

[0017]

[Table 1]

As is clear from the results shown in Table 1, even if the amount of red yeast rice added was reduced to 1/5, itaconic acid contained 0.02%.
By adding it, the same effect as the case of red yeast rice alone was obtained. This amount is much lower than the calculated value. In addition, Streptococcus faecal (Streptococcus faecal)
is) The same result was obtained when using IF03349.

Experiment 2 Mixing ratio of red yeast rice extract and itaconic acid and MIC In accordance with Experiment 1, the mixing ratio of red yeast rice extract and itaconic acid was evaluated as 100: 0, 80:20, 60:40, 40:
60, 20:80, or 0: 100,
By weight ratio 1: 0, 1: 0.56, 1: 1.5, 1: 3.
Mixing at 3: 1, 8.9 or 0: 1 and measuring the MIC of each mixture. In addition, as a test bacterium, Bacillus subtilis IF0
14191 was used. The above results show that, as shown in the experiment of FIG. 1, due to the synergistic effect, the respective amounts used are much lower than the theoretical proportions without the synergistic effect shown by the dotted line.

Experiment 3 Liquid Cultivation Experiment In a sterilized liquid medium consisting of 0.5% bepton, 0.5% yeast extract, 0.5% glucose, and 0.1% magnesium sulfate, red yeast rice powder, itaconic acid, or these Of the mixture of Bacillus subtilis IF0141 cultured at 30 ° C. for 1 day.
91, Staphylococcus aureus (Staphy)
lococcus aureus) IF012732,
Leuconostock Mecenteroides (Leucono)
stoc mesenteroides) IF0334
A fixed amount of the culture broth of 9 was inoculated and cultured at 30 ° C. for 3 days, and the viable cell count was measured over time. The results are shown in Table 2, Table 3 and Table 4, respectively.

[0021]

[Table 2]

[0022]

[Table 3]

[0023]

[Table 4]

As is clear from the above results, a bacteriostatic action similar to bactericidal action was shown to various test bacteria by a synergistic effect.

[0025]

EFFECTS OF THE INVENTION By using red yeast rice and itaconic acid in combination, the synergistic effect significantly improves the antibacterial action as compared with the case where they are used alone. As a result, a preservative for foods and feeds, which exhibits excellent effects with a smaller amount used, can be obtained. Also, since the amount used can be reduced,
Disadvantages such as taste and odor associated with the use of conventional shelf life improvers are eliminated. In particular, it can be suitably used for processed meat products, pickles, prepared foods, and the like.

[Brief description of drawings]

FIG. 1 is a graph showing the combination ratio and its synergistic effect in comparison with theoretical values.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Koichi Asano, 1 Ishikura Shincho, Ikura Shinmachi, Ayabe City, Kyoto Prefecture Gunze Co., Ltd. Kyoto Research Laboratory (72) Inventor, Takashi Horie 1-8-17 Umeda, Kita-ku, Osaka City, Osaka Prefecture Issue Gunze Co., Ltd. Osaka Head Office

Claims (4)

[Claims] 1. A preservative comprising a mixture of red yeast rice and itaconic acid. 2. The itaconic acid is added in an amount of 0.
The preservative according to claim 1, wherein the preservative is compounded in a proportion of 01 to 100 parts by weight. 3. A method for producing a food or a feed, which comprises adding red yeast rice and itaconic acid. 4. Itaconic acid is added to 1 part by weight of red yeast rice in an amount of 0.
The method for producing foods and feeds according to claim 3, characterized in that the amount is 0.01 to 100 parts by weight, and 0.01 to 5% by weight is added.