JPH078197B2 - Natural preservative for meat and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a natural preservative for meat and a method for producing the same, more specifically, spraying, dipping, coating or the like on pork, beef, chicken or any other meat. The invention relates to an invention in which the preservability of meat is improved by controlling the bacteria that adhere to the meat by controlling the bacteria.

[Conventional technology]

As is well known, all meat such as pork, beef, chicken, etc. is stored for a relatively long period of time before it is eaten by the end user, so measures to prevent spoilage and decay are added. In other words, storage stability is improved.

For example, pigs, cows, etc. are slaughtered and then slaughtered to obtain various carcasses, but during processing, various fungi that reproduce in the internal organs adhere to the meat parts, or processing tools. Various kinds of bacteria that attach to meat and machines transfer and attach to meat. Then, the quality of the meat gradually degrades over time due to the action of these bacteria and microorganisms.

That is, as the number of bacteria increases, the rate of decomposition rapidly increases and is gradually decomposed to produce a substance harmful to the human body. From a phenomenological point of view, deterioration, corruption, etc. occur. Another phenomenon is mold.

Further, as another example, as for chickens, the process of peeling chicken wings with a rubber roll is carried out, but at this time, the bacteria adhere to the surface of the chickens, and as described above, the chickens are putrefaction, spoilage, etc. To do.

Therefore, as mentioned above, measures are taken to prevent deterioration and corruption. That is, an agent for preventing spoilage and spoilage of meat, in other words, a meat preservative is sprayed on these meats, or these meats are immersed in these preservatives. However, if the conventional meat preservatives themselves are excessively used, they are harmful to the human body that eats these meats, the original color of the meat is impaired, secondary odors are generated, or the taste is deteriorated. I have a problem. Therefore, as a preservative free from such problems, hypochlorous acid as a bactericide or alcohols having a low concentration is used.

[Problems to be Solved by the Invention]

The above-mentioned conventional preservatives are useful for preventing deterioration and spoilage, but they also have the problems as described above.

That is, the former hypochlorous agent is not an edible food itself. Therefore, if the usage, especially the concentration, is wrong, it is dangerous to the human body, the concentration standard for use is strict, and there is no freedom of use. In addition, it has an obligation to use and so on.

On the other hand, the latter low-concentration alcohols also impair the color, texture and taste of meat, and produce odor.

Therefore, there is a demand for an additive having the above-mentioned function of a natural product which is essentially free from problems as food itself and has almost no restrictions in use. However, the existing ones have the following problems. That is,
The fact is that materials are required in large quantities at low cost, they are industrially easy to produce, and it is difficult to apply them to foods.

Therefore, the inventors of the present invention have completed the present invention in view of these points, and the purpose thereof is to include a natural preservative of meat, an anti-corruption agent, an anti-corruption agent, an anti-oxidation / oxidation agent. Can be used as a food, and is safe and odorless to the human body as it is, and therefore has no restrictions on the usage or concentration of use, that is, it has flexibility in use and is inexpensive as a material in large quantities. It is possible to provide a natural preservative for meat and a method for producing the same, which can be easily produced industrially and can be easily applied to foods.

[Means for Solving the Problems]

The invention of the natural preservative of meat of the present application for achieving the above object is applied to meat such as pork, beef, and chicken by spraying, dipping, coating, etc., to preserve the meat, prevent spoilage, and prevent spoilage. Among the natural preservatives to be promoted, the above natural preservative is a mixture of an extract extracted from crushed citrus paradecy seeds and glycerin as a dispersant in a one-to-one ratio 300 to 1000 times. It is a natural preservative for meat, which is characterized by being diluted to.

Another feature of the present invention is that the meat is sprayed,
Apply by dipping, coating, etc. to preserve the meat, prevent spoilage,
In the method for producing a natural preservative for preventing spoilage, etc., the natural preservative is taken out from the citrus paradecy, and the extracted seed is crushed, and a liquid is extracted from the crushed seed to obtain the extract. A method for producing a natural preservative for meat, characterized in that glycerin as a dispersant is mixed in a ratio of 1: 1 and the mixed solution is diluted 300 to 1000 times.

[Action]

The citrus paradisi used in the present invention is a scientific name and is written in Roman letters as "Citrus Paradisi", and the scientific names include the following. That is, Japanese name Grapefruit, US, UK Gr
ape Fruit, Pomelo, Brazil Pomelo, Spain Pomelo
And so on.

And, the above-mentioned extract itself is diluted with water,
The extract itself has a high viscosity, that is, since it is a heavy viscous fluid, it is difficult to uniformly disperse it when diluted with water. Therefore, natural glycerin is used as a dispersant.

The composition of the crushed extract of citrus paradecy seeds itself is composed of lipids, sugars, proteins, water and the like. And in this, arsenic (As2O3), which is harmful to the human body,
Contains no lead or cadmium. In addition, general bacteria and E. coli counts are negative or minimal.

In the toxicity test of the crushed extract of citrus paradeci seeds diluted with a dispersant at a predetermined ratio, that is, in the test of oral administration to animals such as rats, no poisoning symptoms and death cases were found. Moreover, normal growth was observed without causing a change in body weight, etc., and it was confirmed to be nontoxic.

As described above, since it is a food or a natural product itself, it is confirmed to be harmless, but its analysis value and test result will be clarified in the following examples.

By the way, when applying a natural preservative obtained by diluting this crushed extract of citrus paradeci seeds with a dispersant to a predetermined ratio, the meat is dipped in the natural preservative or sprayed on the meat. (Shower ring), apply. This improved the shelf life of the meat during its shelf life. That is, antibacterial effects such as sterilization of bacteria and microorganisms on these surfaces and antibacterial activity were recognized, and preservation of meat to which this natural preservative was applied, spoilage, spoilage, oxidation and spoilage were prevented. Details of this preservation effect will be clarified in the following examples.

Furthermore, according to the above-mentioned manufacturing method, citrus paradeci seeds can be obtained in a large amount at a low cost and can be produced easily and inexpensively using this material, and special application to meat is also required. Easy to implement without paying. The food itself is safe and odorless for the human body, and there is no restriction on the usage or concentration.

〔Example〕

Next, one example of the natural preservative for meat of the present invention and a method for producing the same will be described in detail.

Citrus paradecy seeds were crushed and subjected to a hydrolysis method to obtain an extract.

Then, glycerin was mixed with this extract. The mixing ratio was 1: 1. The analysis result was as follows.

The extract confirmed to be safe in this way was diluted 300 times with dilution water. Of course, the dilution ratio can be variously selected within the range of 300 to 1000. Other natural dispersants may be used. Incidentally, this natural preservative was further subjected to an acute toxicity test in order to confirm the safety.

The results of the acute toxicity test are shown below.

1) Test animals and route of administration ddY-N mouse male and female produced by Japan Institute of Animal Science, Ltd. were introduced at about 4 weeks of age, and then preliminarily reared for 1 week to show abnormal health. After confirming that there is no
The sample was used at about 5 weeks of age. Weight at the start of the study was 24 males.
~ 26g, female 22g. These test animals were orally administered.

2) Room temperature 22 ± 2 ° C 3) Preparation method of test solution (natural preservative of the present invention) The sample is diluted with distilled water for injection, 5.79, 6.94, 8.33 and 10% (W /
V) An aqueous solution was prepared and used as a test solution.

4) Method of administration of test solution, etc. 1. Method of administration After fasting the working mice for 13 hours from 10 pm on the previous day to 11:00 am on the next day, 1
Gavage was administered twice.

2. LD value calculation method Propitt method 3. Specimen dose By administering 20 ml of test solution to each group per 1 kg of body weight,
Specimen dose is 2,000 mg / kg as an upper limit, male ratio is 1.2,
Both females were administered at 4 levels.

4.1 Number of animals per test group 5 females and 5 males 5) Test results The results are shown in Table 4.

6) Intoxication Symptoms No abnormalities were observed in both male and female groups immediately after administration in any of the administration groups, and no remarkable symptoms or deaths were observed in the observations carried out for 2 weeks thereafter. All mice started feeding immediately after the administration.

7) Necropsy findings All surviving animals were sacrificed at the end of the study and macroscopically necropsied. No abnormalities were observed in the major organs in either male or female in any administration group.

8) Consideration In the acute toxicity test method based on the OECD guidelines (April 11, 1986), etc., the maximum dose of the sample for mice was 2,000.
It is specified as 0 mg / kg. In this test, samples were diluted with distilled water for injection to give 5.79, 6.94, 8.33 and 10% (W / V)
An aqueous solution was prepared and administered to mice in an amount of 20 ml / kg to give a test ratio of 2,000 mg / kg as an upper limit, and a male / female level of 4 was administered at a ratio of 1.2.

As a result, at any dose level, no poisoning symptoms were observed in both males and females after administration of the test solution, which seems to be caused by the administration of the sample, and no deaths occurred. The growth during the test period was as shown in Table 2, and it was considered that all of them showed almost normal growth.

Therefore, the LD value of oral administration of the sample was considered to be 2,000 mg / kg or more.

9) Changes in body weight of test animals are shown in Tables 5, 6 and 7.

Next, some test results of the present invention and comparative examples of the prior art will be described.

Test Example 1 ○ The chicken wings are peeled off with a rubber roll, the thigh meat is subjected to boiling water and then immersed in a water tank to lower the core temperature. Instead of the step of attaching to the water tank,
On the same day, it was immersed in the natural preservative of the present invention. That is, 50 parts by weight of this extract and 50% of glycerin as a dispersant.
The chicken thigh meat was immersed in a 1,000-fold diluted solution.

○ Then, when the general bacterial count and coliform bacteria were examined, the following results were obtained.

General bacterium count ………… 300 or less / g Coliform group ………… Negative Comparative test 1 …… Comparison with test example 1 ○ The same chicken thigh meat as in test example 1 was hypochlorous on the same day. It was immersed in a sodium acid solution.

○ And, when the number of general bacteria and the number of E. coli were examined in the same way, it was as follows.

General bacteria count ……………… 1.5 × 10 / g Escherichia coli count ………… Negative ○ In the case of the result of this comparative example, the number of general bacteria is significantly larger than the test result 1 although it can withstand meat. Yes,
It turns out that the test result 1 of the present invention is superior. Moreover, in the case of this comparative example, there was some sodium chlorate liquid odor.

Test result 2 ○ Chicken feathers were peeled off with a rubber roll, and 3 days after that, the regular meat was immersed in a 1,000 times diluted solution of 50% extract and 50% glycerin as in Test result 1. .

○ Then, when the general bacterial count and coliform bacteria were examined, the following results were obtained.

General number of bacteria ………… 300 or less / g Escherichia coli ……………… Negative Comparative test 2 …… Comparison with test example 2 ○ Similar to test example 2, the chicken thighs 3 days after the blades were stripped off The regular meat was immersed in a sodium hypochlorite solution.

○ And, when the number of general bacteria and E. coli was examined, it was as follows.

General bacterium count …… 1.4 × 10 / g Escherichia coli ……………… Negative ○ This is also one that can withstand meat, but the general bacterium count is large compared to test result 2, Moreover, the smell of sodium hypochlorite liquid remained.

As can be seen from these test results of the present invention, the number of general bacteria attached to meat is extremely small, and since Escherichia coli is also negative, the natural preservative of the present invention has high bactericidal activity, antibacterial activity, and antibacterial activity. Was recognized. From this fact, a high bacteriostatic action of the bacteria transferred from the inside of the meat to the meat or attached to the meat from the processing equipment or the machine was observed, so that better preservability could be achieved.

In particular, since it is a food itself, there is no restriction on its use, and since it is tasteless and odorless, the color of meat is not impaired, and the texture and taste are not impaired. Moreover, no secondary odor was generated.

Next, the experimental results of the natural preservative of the present invention relating to this sterilization and antibacterial will be described.

In the above, the bactericidal concentration is the bacterium at that concentration,
The fungus is killed and the antibacterial concentration is a concentration at which the growth of the fungus or mold is suppressed and, eventually, the fungus or mold is reduced.

Thus, an extremely high bacteriostatic effect was recognized.

〔effect〕

 As described in detail above, the present invention has the following effects.

According to the invention described in claim 1, crushed citrus
Paradesi seeds are industrially available in large quantities and cheaply, so they can be mass-produced at low cost. In particular, since these are foods themselves, when applied to meat, they are safe and odorless, so there are no restrictions on their usage, and there is no restriction on their concentrations. That is, it has a large degree of freedom in use. In other words, a highly safe natural preservative for meat that has extremely safe sterilization, antibacterial and antibacterial effects,
Can provide oxidation, decay, and spoilage prevention charges.

According to the second aspect of the invention, it is very easy to take out the seeds of citrus paradeci, to crush the seeds, and to extract and extract the extract from the crushed seeds. It has various practical advantages such that it can be manufactured in large quantities and is highly safe to manufacture.

Claims (2)

[Claims] 1. A natural preservative which is applied to meat such as pork, beef, and chicken by spraying, dipping, coating, etc. to preserve the meat, prevent spoilage, and prevent spoilage; Characterized in that the extract liquid extracted from the crushed seeds of Stratus paradecyi and the glycerin as the dispersant are mixed in a one-to-one ratio are diluted 300 to 1000 times. Natural preservatives for meat. 2. A method for producing a natural preservative, which is applied to meat by spraying, dipping, coating or the like to preserve the meat, prevent spoilage, prevent spoilage, etc .; The natural preservative is obtained from Citrus Paradecy. Along with taking out the seeds, the taken-out seeds are crushed, a liquid is extracted from the crushed seeds, and the extracted liquid and glycerin as a dispersant are mixed in a ratio of 1: 1 and the mixed liquid is added in an amount of 300 to 1
A method for producing a natural preservative for meat, which is produced by diluting 000 times.