JP3122583B2 - Food preservability improvement method and food preservative - Google Patents
Food preservability improvement method and food preservativeInfo
- Publication number
- JP3122583B2 JP3122583B2 JP06250182A JP25018294A JP3122583B2 JP 3122583 B2 JP3122583 B2 JP 3122583B2 JP 06250182 A JP06250182 A JP 06250182A JP 25018294 A JP25018294 A JP 25018294A JP 3122583 B2 JP3122583 B2 JP 3122583B2
- Authority
- JP
- Japan
- Prior art keywords
- extract
- yucca
- food
- preservative
- protamine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013305 food Nutrition 0.000 title claims description 25
- 235000019249 food preservative Nutrition 0.000 title claims description 12
- 239000005452 food preservative Substances 0.000 title claims description 12
- 238000000034 method Methods 0.000 title claims description 8
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 48
- 239000001726 jatropha manihot extract Substances 0.000 claims description 46
- 229940106668 yucca extract Drugs 0.000 claims description 46
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 44
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 33
- 108010007568 Protamines Proteins 0.000 claims description 31
- 102000007327 Protamines Human genes 0.000 claims description 31
- 229940048914 protamine Drugs 0.000 claims description 31
- 239000004471 Glycine Substances 0.000 claims description 24
- 229940069445 licorice extract Drugs 0.000 claims description 23
- 108010039918 Polylysine Proteins 0.000 claims description 22
- 239000004310 lactic acid Substances 0.000 claims description 22
- 235000014655 lactic acid Nutrition 0.000 claims description 22
- 230000000844 anti-bacterial effect Effects 0.000 claims description 21
- 229920000656 polylysine Polymers 0.000 claims description 21
- 235000012044 Yucca brevifolia Nutrition 0.000 claims description 17
- 239000001653 FEMA 3120 Substances 0.000 claims description 16
- 235000004552 Yucca aloifolia Nutrition 0.000 claims description 16
- 235000017049 Yucca glauca Nutrition 0.000 claims description 16
- 150000005856 steroid saponins Chemical class 0.000 claims description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 108010014251 Muramidase Proteins 0.000 claims description 13
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 13
- 239000004325 lysozyme Substances 0.000 claims description 13
- 229960000274 lysozyme Drugs 0.000 claims description 13
- 235000010335 lysozyme Nutrition 0.000 claims description 13
- 235000001014 amino acid Nutrition 0.000 claims description 12
- 150000001413 amino acids Chemical class 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 11
- 229920001661 Chitosan Polymers 0.000 claims description 9
- 150000007524 organic acids Chemical class 0.000 claims description 8
- 229940092258 rosemary extract Drugs 0.000 claims description 7
- 235000020748 rosemary extract Nutrition 0.000 claims description 7
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 claims description 7
- 235000011054 acetic acid Nutrition 0.000 claims description 5
- 229940045110 chitosan Drugs 0.000 claims description 5
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 4
- 235000005985 organic acids Nutrition 0.000 claims description 4
- -1 licorice extract Substances 0.000 claims description 3
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 2
- 239000001361 adipic acid Substances 0.000 claims description 2
- 235000011037 adipic acid Nutrition 0.000 claims description 2
- 235000004279 alanine Nutrition 0.000 claims description 2
- 230000000845 anti-microbial effect Effects 0.000 claims description 2
- 102000016943 Muramidase Human genes 0.000 claims 3
- 241001532059 Yucca Species 0.000 claims 2
- 239000004599 antimicrobial Substances 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 description 30
- 239000000047 product Substances 0.000 description 20
- 239000002994 raw material Substances 0.000 description 20
- 230000002335 preservative effect Effects 0.000 description 17
- 244000116042 Yucca brevifolia Species 0.000 description 16
- 239000000203 mixture Substances 0.000 description 11
- 229930182490 saponin Natural products 0.000 description 11
- 150000007949 saponins Chemical class 0.000 description 11
- 235000017709 saponins Nutrition 0.000 description 11
- 102100033468 Lysozyme C Human genes 0.000 description 10
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- 235000007164 Oryza sativa Nutrition 0.000 description 8
- 229940024606 amino acid Drugs 0.000 description 8
- 235000009566 rice Nutrition 0.000 description 8
- 235000021419 vinegar Nutrition 0.000 description 8
- 239000000052 vinegar Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000000654 additive Substances 0.000 description 7
- 230000000996 additive effect Effects 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 235000011950 custard Nutrition 0.000 description 5
- 239000003960 organic solvent Substances 0.000 description 5
- 235000011962 puddings Nutrition 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 229940073490 sodium glutamate Drugs 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 235000004584 Yucca mohavensis Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000003242 anti bacterial agent Substances 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000000746 purification Methods 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 230000036962 time dependent Effects 0.000 description 3
- PUPZLCDOIYMWBV-UHFFFAOYSA-N (+/-)-1,3-Butanediol Chemical compound CC(O)CCO PUPZLCDOIYMWBV-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 244000286779 Hansenula anomala Species 0.000 description 2
- 235000014683 Hansenula anomala Nutrition 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 244000110633 Yucca schidigera Species 0.000 description 2
- 235000006012 Yucca schidigera Nutrition 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
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- 238000009835 boiling Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
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- 239000011707 mineral Substances 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 229940081969 saccharomyces cerevisiae Drugs 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 229940058015 1,3-butylene glycol Drugs 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 241000186361 Actinobacteria <class> Species 0.000 description 1
- 240000004246 Agave americana Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241001237431 Anomala Species 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 241001437371 Hesperoyucca peninsularis Species 0.000 description 1
- 108010033040 Histones Proteins 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 101710132699 Lysozyme 2 Proteins 0.000 description 1
- 102100026848 Lysozyme-like protein 2 Human genes 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 108091028664 Ribonucleotide Proteins 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000972623 Streptomyces albulus Species 0.000 description 1
- 241001532060 Yucca elata Species 0.000 description 1
- 244000222678 Yucca mohavensis Species 0.000 description 1
- 241001597431 Yucca schottii Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 108010047754 beta-Glucosidase Proteins 0.000 description 1
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- 235000019437 butane-1,3-diol Nutrition 0.000 description 1
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- 229940088598 enzyme Drugs 0.000 description 1
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- 239000003797 essential amino acid Substances 0.000 description 1
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- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
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- 239000000706 filtrate Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- CTYOUOHIEXEYAW-MEVSNGMESA-N furostane Chemical compound C1CC2CCCC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1C[C@@H]3O[C@H](CCC(C)C)[C@@H](C)[C@@H]3[C@@]1(C)CC2 CTYOUOHIEXEYAW-MEVSNGMESA-N 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
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- 235000019514 herring Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
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- 229940010454 licorice Drugs 0.000 description 1
- 238000000622 liquid--liquid extraction Methods 0.000 description 1
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- 235000013580 sausages Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
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- 235000015170 shellfish Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- WPLOVIFNBMNBPD-ATHMIXSHSA-N subtilin Chemical compound CC1SCC(NC2=O)C(=O)NC(CC(N)=O)C(=O)NC(C(=O)NC(CCCCN)C(=O)NC(C(C)CC)C(=O)NC(=C)C(=O)NC(CCCCN)C(O)=O)CSC(C)C2NC(=O)C(CC(C)C)NC(=O)C1NC(=O)C(CCC(N)=O)NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C1NC(=O)C(=C/C)/NC(=O)C(CCC(N)=O)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)CNC(=O)C(NC(=O)C(NC(=O)C2NC(=O)CNC(=O)C3CCCN3C(=O)C(NC(=O)C3NC(=O)C(CC(C)C)NC(=O)C(=C)NC(=O)C(CCC(O)=O)NC(=O)C(NC(=O)C(CCCCN)NC(=O)C(N)CC=4C5=CC=CC=C5NC=4)CSC3)C(C)SC2)C(C)C)C(C)SC1)CC1=CC=CC=C1 WPLOVIFNBMNBPD-ATHMIXSHSA-N 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明は、食品の保存性向上法お
よびそのために使用する抗菌剤すなわち食品用保存剤に
関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for improving the preservability of food and an antibacterial agent used therefor, that is, a preservative for food.
【0002】[0002]
【従来の技術】微生物類の繁殖による変質や腐敗を起こ
しやすい食品類に添加して有害微生物の増殖を抑制し保
存性を向上させるための食品用保存剤としては、従来各
種の合成品や天然物由来のものが使用されているが、食
品用保存剤は食品と共に体内に摂取されるのが普通であ
るから、合成品よりも安全性の高い天然物系のものが好
ましい。2. Description of the Related Art As a food preservative for suppressing the growth of harmful microorganisms and improving the preservability by adding to foods which are liable to deteriorate or decompose due to the propagation of microorganisms, various synthetic products and natural preservatives have been used. Although food-derived preservatives are used, food preservatives are usually taken into the body together with food, and therefore, natural preservatives that are safer than synthetic products are preferable.
【0003】このような観点から、本発明者らは多くの
天然物成分について抗菌活性を調べた結果、リュウゼツ
ラン科の低木植物・ユッカ(Yucca)に特異な抗菌活性
を示す物質が含まれていることを見いだした。[0003] From such a viewpoint, the present inventors have examined the antibacterial activity of many natural products and found that a substance exhibiting an antibacterial activity peculiar to the agave shrub plant Yucca is contained. I found something.
【0004】従来、ユッカに関しては、たとえば特開平
4−74105号公報にユッカとその抽出物が食品変質
の原因となる多くの細菌類に対して有効な抗菌剤となる
ことが記載されている。しかしながら、ユッカ抽出物を
実際に食品に添加してみると保存性向上効果はほとんど
認められないから、ユッカ抽出物が食品用保存剤として
実用化された例はなかった。[0004] As for Yucca, for example, Japanese Patent Application Laid-Open No. 4-74105 discloses that Yucca and its extract are effective antibacterial agents against many bacteria that cause food deterioration. However, when a yucca extract is actually added to food, there is almost no effect of improving the preservability. Therefore, there was no example in which the yucca extract was put into practical use as a food preservative.
【0005】ユッカ抽出物の微弱な抗菌活性を強化する
ため、特開平4−278070号の発明では脂肪酸モノ
グリセライドを併用しているが、この方法によっても、
実用上十分な保存性向上を達成することは困難であっ
た。[0005] In order to enhance the weak antibacterial activity of the Yucca extract, a fatty acid monoglyceride is used in combination in the invention of JP-A-4-278070.
It has been difficult to achieve practically sufficient improvement in storage stability.
【0006】[0006]
【発明が解決しようとする課題】本発明の目的は、食品
の風味に対する悪影響が少ないなど有利な性質がありな
がら従来有効な食品用保存剤となり得なかったユッカ抽
出物を用いて食品の保存性を確実に向上させる手段を提
供することにある。SUMMARY OF THE INVENTION It is an object of the present invention to provide a food preservative using yucca extract which has been advantageous in that it has little adverse effect on the flavor of the food but has not been able to be an effective food preservative. The object is to provide a means for surely improving the quality.
【0007】[0007]
【課題を解決するための手段】本発明により提供された
食品の保存性向上手段は、アミノ酸、エタノール、ポリ
リジン、プロタミン、リゾチーム、キトサン、甘草抽出
物、ローズマリー抽出物、および可食性有機酸からなる
群から選ばれた抗菌性物質の1種以上と、ユッカから抽
出されたステロイドサポニンとを併用することを特徴と
する。ユッカから抽出されるステロイドサポニンは数種
類あり、その代表的なものは下記化1で表される。Means for improving the preservability of foods provided by the present invention are obtained from amino acids, ethanol, polylysine, protamine, lysozyme, chitosan, licorice extract, rosemary extract, and edible organic acids. A combination of at least one antibacterial substance selected from the group consisting of a steroid saponin extracted from Yucca. There are several types of steroid saponins extracted from Yucca, and a typical one is represented by the following formula 1.
【0008】[0008]
【化1】 Embedded image
【0009】式中、R1およびR2は水素原子もしくはメ
チル基(但しR1,R2の一方が水素原子のとき他方はメ
チル基である)、または両方で単一の基=CH2を示
す。Rは〔β-D-グルコピラノシル(1→2)〕〔β-D-
キシロピラノシル(1→3)〕-β-D-グルコピラノシル
基を示す。In the formula, R 1 and R 2 represent a hydrogen atom or a methyl group (however, when one of R 1 and R 2 is a hydrogen atom, the other is a methyl group), or a single group = CH 2 Show. R is [β-D-glucopyranosyl (1 → 2)] [β-D-
Xylopyranosyl (1 → 3)]-β-D-glucopyranosyl group.
【0010】これらのステロイドサポニンはいずれも微
生物、特に酵母、カビ等の真菌類に対して優れた抗菌作
用を示し、ユッカ抽出物の抗菌作用の本体物質であるこ
とが確認された。しかしながら、ユッカ抽出物における
これらステロイドサポニンの含有率はきわめて低いか
ら、ユッカ抽出物をそのまま食品に添加しても保存性向
上の効果は少ないことになる。このユッカ抽出物も、本
発明に従いアミノ酸、エタノール、ポリリジン、プロタ
ミン、リゾチーム、キトサン、甘草抽出物、ローズマリ
ー抽出物、および可食性有機酸からなる群から選ばれた
抗菌性物質の1種以上と併用すると、理由は定かでない
が、いずれの成分も単独では到底達成不可能な高水準の
食品保存性向上作用を示すのである。したがって、本発
明において用いるステロイドサポニンとしてはそれを含
有するユッカ抽出物の状態で十分であるが、ユッカ抽出
物を任意の手段で精製してステロイドサポニン含有率を
高めたものは少量でも有効であり、着色の少ない、より
優れた食品用保存剤構成成分となるので好ましい。[0010] All of these steroid saponins exhibit excellent antibacterial activity against microorganisms, especially fungi such as yeast and mold, and were confirmed to be the main antibacterial activities of Yucca extract. However, since the content of these steroid saponins in the Yucca extract is extremely low, even if the Yucca extract is added to food as it is, the effect of improving the preservability is small. This Yucca extract also comprises, according to the present invention, one or more antibacterial substances selected from the group consisting of amino acids, ethanol, polylysine, protamine, lysozyme, chitosan, licorice extract, rosemary extract, and edible organic acids. When used in combination, the reasons are not clear, but all of the components exhibit a high level of food preservability-improving action that cannot be achieved by itself. Therefore, as a steroid saponin used in the present invention, a Yucca extract containing it is sufficient, but a Yucca extract purified by any means to increase the steroid saponin content is effective even in a small amount. It is preferable because it becomes a more excellent preservative component for food with less coloring.
【0011】前記ステロイドサポニンをユッカから抽出
する方法は次のとおりである。原料のユッカとしては、
ユッカ属植物のほとんどが使用可能であるが、入手が比
較的容易で原料として適当なものは、Yucca arizonic
a、Yucca brevifolia、Yucca elata、Yucca intermdi
a、Yucca mohavensis、Yucca schidigera(モハヴユッ
カ)、Yucca peninsularis、Yucca schottii、Yucca wh
ipplei 等である。The method for extracting the steroid saponin from Yucca is as follows. As a raw material Yucca,
Most of the plants of the genus Yucca can be used, but those that are relatively easy to obtain and are suitable as raw materials are Yucca arizonic
a, Yucca brevifolia, Yucca elata, Yucca intermdi
a, Yucca mohavensis, Yucca schidigera (Mohav Yucca), Yucca peninsularis, Yucca schottii, Yucca wh
ipplei, etc.
【0012】ユッカは、地下部、地上部(種子を含む)
とも、抽出原料として使用することができる。原料は適
当な大きさに粉砕してから、水、親水性有機溶媒または
これらの混合物で抽出処理する。抽出用の親水性有機溶
媒としては、メタノール、エタノール等の低級アルコー
ル;グリセリン、1,3-ブチレングリコール、プロピレン
グリコール等の多価アルコール;アセトン等が好まし
い。特に、これら親水性有機溶媒と水を含水率が5〜2
0%となるように混合した含水有機溶媒は、サポニンの
抽出効率もよく、最適である。抽出方法は特に制限がな
く、簡単には、常温ないし沸騰点付近の温度に維持した
溶媒中に原料を浸漬しておけばよい。Yucca is underground and above ground (including seeds)
Both can be used as an extraction raw material. The raw material is pulverized to a suitable size and then extracted with water, a hydrophilic organic solvent or a mixture thereof. As the hydrophilic organic solvent for extraction, lower alcohols such as methanol and ethanol; polyhydric alcohols such as glycerin, 1,3-butylene glycol and propylene glycol; acetone and the like are preferable. In particular, these hydrophilic organic solvents and water have a water content of 5-2.
A water-containing organic solvent mixed to be 0% has an excellent saponin extraction efficiency and is optimal. The extraction method is not particularly limited, and simply, the raw material may be immersed in a solvent maintained at a normal temperature or a temperature near the boiling point.
【0013】抽出液から抽出溶媒を留去して得られるユ
ッカ抽出物は、そのままでも本発明実施のためのステロ
イドサポニンとして使用することができる。活性炭によ
る脱色等、簡単な精製を施してから用いてもよい。ステ
ロイドサポニンを濃縮または単離するには、上記ユッカ
抽出物を液−液分配抽出、各種クロマトグラフィー、膜
分離等、サポニンを濃縮するのに有効な精製手段に付す
る。The Yucca extract obtained by removing the extraction solvent from the extract can be used as it is as a steroid saponin for carrying out the present invention. It may be used after simple purification such as decolorization with activated carbon. In order to concentrate or isolate the steroid saponin, the Yucca extract is subjected to a purification means effective for concentrating the saponin, such as liquid-liquid partition extraction, various types of chromatography, and membrane separation.
【0014】ユッカ抽出物またはそれに簡単な精製を施
して得られたサポニン混合物には、抗菌活性が強いスピ
ロスタン型サポニンと共に抗菌活性が微弱なフロスタン
型サポニンが含まれている。後者を加水分解すると前者
になるので、ユッカ抽出物またはそれから分離されたサ
ポニン混合物を加水分解処理すると抗菌活性の強いスピ
ロスタン型サポニンの含有率が上昇して抗菌活性が強化
された材料となる。The yucca extract or a saponin mixture obtained by simple purification thereof contains a spirostane-type saponin having a strong antibacterial activity and a furostan-type saponin having a weak antibacterial activity. When the latter is hydrolyzed, the former becomes the former. Therefore, when the yucca extract or the saponin mixture separated therefrom is hydrolyzed, the content of spirostane-type saponins having strong antibacterial activity increases, and the material has enhanced antibacterial activity.
【0015】フロスタン型サポニンに加水分解を生じさ
せるには、処理対象物の水溶液に対してその固形分当た
り約1〜100重量%の加水分解酵素(たとえばナリン
ギナーゼ、β−グルコシダーゼ、ペクチナーゼ、ヘミセ
ルラーゼ、セルラーゼ等)を加え、用いる酵素の至適p
HにpHを調整し、約30〜70℃で1〜72時間反応
させる。その後、必要に応じて中和したのち、濃縮乾燥
する。鉱酸を用いて加水分解することも可能であって、
その場合は、塩酸、硫酸等の鉱酸の約0.1〜10%水
溶液中で、室温または50〜80℃に1〜48時間保持
する。その後、酸を中和し、濃縮乾固する。In order to cause hydrolysis of the furostan type saponin, about 1 to 100% by weight of a hydrolytic enzyme (for example, naringinase, β-glucosidase, pectinase, hemicellulase, Cellulase, etc.)
The pH is adjusted to H and the reaction is carried out at about 30 to 70 ° C for 1 to 72 hours. Then, after neutralization as needed, it is concentrated and dried. It is also possible to hydrolyze with mineral acids,
In that case, it is kept at room temperature or at 50 to 80 ° C. for 1 to 48 hours in an aqueous solution of about 0.1 to 10% of a mineral acid such as hydrochloric acid or sulfuric acid. Thereafter, the acid is neutralized and concentrated to dryness.
【0016】次に、ユッカ由来のステロイドサポニンと
併用する抗菌性物質について説明する。可食性有機酸と
しては、酢酸、乳酸、アジピン酸等、食品の保存性向上
のために通常使用されているものをいずれも用いること
ができる。これらはナトリウム塩など、塩の形で用いて
もよい。アミノ酸としては、グリンシンおよびアラニン
が適当である。Next, the antibacterial substance used in combination with the steroid saponin derived from Yucca will be described. As the edible organic acid, any of acetic acid, lactic acid, adipic acid and the like which are usually used for improving the preservability of foods can be used. These may be used in the form of a salt such as a sodium salt. Glinsin and alanine are suitable as amino acids.
【0017】エタノールとしては、専売法による発酵ア
ルコールが適当である。ポリリジンは必須アミノ酸であ
るL-リジンが直鎖状につながったポリペプタイドであ
る。放線菌の一種であるStreptomyces albulusの培養液
から分離精製して得られたもの(ε-ポリリジン)が市
販されており、それを用いることができる。As ethanol, a fermentation alcohol obtained by a proprietary method is suitable. Polylysine is a polypeptide in which L-lysine, an essential amino acid, is linearly connected. A product obtained by separating and purifying from a culture solution of Streptomyces albulus which is a kind of actinomycetes (ε-polylysine) is commercially available and can be used.
【0018】プロタミンは、鮭、鰊などの魚の白子(精
巣)を酸加水分解して得られたものが市販されており、
成分は塩基性たん白(プロタミンヒストン)である。リ
ゾチームは卵白をイオン交換樹脂で精製して得られる食
品グレードのものを用いる。成分は、129個のアミノ
酸よりなる塩基性蛋白質である。キトサンは、食品用に
市販されているものを用いる。分子量が約1万〜100
万のものがあるが、いずれも使用可能である。Protamine obtained by acid hydrolysis of milt (testis) of fish such as salmon and herring is commercially available.
The component is basic protein (protamine histone). Lysozyme used is food-grade lysozyme obtained by purifying egg white with an ion exchange resin. The component is a basic protein consisting of 129 amino acids. Chitosan used is commercially available for food. Molecular weight of about 10,000-100
There are millions, all of which can be used.
【0019】抗菌性ある甘草抽出物は、たとえば特開昭
59−46210号公報に記載されている。すなわち、
酢酸エチル等、中間極性を有する溶媒で甘草を抽出処理
して得られるものである。抗菌活性はその中のフラボノ
イドに由来するものである。ローズマリー抽出物は、シ
ソ科マンネンロウの花、葉等を水、親水性有機溶媒等で
抽出して得られたものである。The antibacterial licorice extract is described, for example, in JP-A-59-46210. That is,
It is obtained by extracting licorice with a solvent having an intermediate polarity such as ethyl acetate. Antimicrobial activity is derived from the flavonoids therein. The rosemary extract is obtained by extracting flowers, leaves, and the like of Lamiaceae Mannenwa with water, a hydrophilic organic solvent, and the like.
【0020】これらの併用成分は、混合するとなんらか
の不都合を生じる場合を除き、2種以上を併用してもよ
い。ユッカ抽出物との好適併用比率は、併用成分の種
類、品質、保存剤の用途等によって異なるが、標準的な
ユッカ抽出物(ステロイドサポニン含有率が約0.5〜
3%のもの)を用いる場合で、ユッカ抽出物1重量部に
対して有機酸は0.1〜100重量部、アミノ酸は0.1
〜100重量部、エタノールは1〜1000重量部、ポ
リリジンは0.01〜10重量部、プロタミンは0.01
〜100重量部、リゾチームは0.01〜10重量部、
ローズマリー抽出物は0.01〜10重量部が適当であ
る。ユッカ抽出物を精製してサポニン含有率を高めたも
のを用いる場合、あるいは加水分解処理してスピロスタ
ン型サポニンの含有率を高めたものを用いる場合の併用
比率は、そのもののサポニン含有率に応じて、上記標準
的なユッカ抽出物を用いる場合の併用比率を参考にして
適宜決定すればよい。Two or more of these combined components may be used in combination unless they cause any inconvenience when mixed. Although the preferred combination ratio with the Yucca extract varies depending on the type and quality of the concomitant components, the use of the preservative, etc., a standard Yucca extract (with a steroid saponin content of about 0.5 to about 0.5)
3%), with 0.1 to 100 parts by weight of organic acid and 0.1 part by weight of amino acid per 1 part by weight of Yucca extract.
-100 parts by weight, ethanol 1-1000 parts by weight, polylysine 0.01- 10 parts by weight, protamine 0.01
-100 parts by weight, lysozyme 0.01-10 parts by weight,
The amount of the rosemary extract is suitably 0.01 to 10 parts by weight. In the case of using a purified yucca extract to increase the saponin content, or in the case of using a spirostane-type saponin that has been subjected to hydrolysis treatment, the combination ratio depends on the saponin content itself. The ratio may be determined as appropriate with reference to the combination ratio when the standard Yucca extract is used.
【0021】併用する2成分またはそれ以上の成分は、
必要に応じて用いる希釈剤その他の助剤と共に均一に混
合して食品用保存剤としての利用に供する。各成分をあ
らかじめ混合しておかずに、用途に応じて最適の比率で
併用するようにしてもよい。The two or more components used in combination are
The mixture is uniformly mixed with a diluent and other auxiliaries to be used as needed, and used as a food preservative. The components may not be mixed in advance, but may be used in an optimum ratio depending on the application.
【0022】本発明の食品用保存剤の使用法に制限はな
く、たとえば食品の原料または半製品に対して、あるい
はできあがった食品に対して、混合、噴霧、塗布、浸漬
などの方法で混入するか付着させる。The method of using the food preservative of the present invention is not limited. For example, it is mixed with a raw material or a semi-finished product of a food or a finished food by mixing, spraying, coating, dipping, or the like. Or adhere.
【0023】本発明の保存剤の使用対象食品にも制限は
なく、たとえばたくあん、梅干し、白菜など各種漬物
類;野菜、果物、畜肉、魚介類等を用いた惣菜類;佃煮
類;菓子類;カマボコ、ちくわ、ソーセージ等の練り製
品;麺つゆ、焼き肉のタレ、醤油等の調味料;ワインそ
の他の醸造酒類等、広範囲の食品に使用可能である。The preservatives of the present invention are not limited to foods, and include, for example, various pickles such as taku-an, dried plum and Chinese cabbage; prepared foods using vegetables, fruits, animal meat, fish and shellfish; tsukudani; It can be used for a wide range of foods such as kamaboko, chikuwa, sausage and other paste products; noodle soup, grilled meat sauce, seasonings such as soy sauce, wine and other brewed liquors.
【0024】[0024]
【実施例】以下、実施例を示して本発明を説明する。な
お、各例で用いたユッカ抽出物は次の方法で製造したも
のである。ユッカ・シジゲラ(Yucca schidigera)の根
茎部1kgに90%メタノール10リットルを加え、沸騰
水浴中で2時間、還流下に加熱した。得られた抽出液に
活性炭10gを加え、80℃で1時間、還流下に加熱し
た。次いで、セライトを濾過助剤として濾過し、得られ
た濾液を減圧下に濃縮したのち乾燥して、ユッカ抽出物
150gを得た。この抽出物のステロイドサポニン含有
率は約2.5重量%であった。The present invention will be described below with reference to examples. The yucca extract used in each example was produced by the following method. 10 kg of 90% methanol was added to 1 kg of the rhizome of Yucca schidigera, and the mixture was heated under reflux in a boiling water bath for 2 hours. 10 g of activated carbon was added to the obtained extract, and the mixture was heated at 80 ° C. for 1 hour under reflux. Next, the mixture was filtered using celite as a filter aid, and the obtained filtrate was concentrated under reduced pressure and dried to obtain 150 g of Yucca extract. The steroid saponin content of this extract was about 2.5% by weight.
【0025】また、各例において食品の保存性の試験を
おこなったが、これは臭いと外観の変化についての官能
検査を毎日行い、腐敗の兆候がなく食べられる状態を保
っているか否かを確認したもので、可食状態を保った日
数を有効保存日数として表示した。In each of the examples, a food preservability test was conducted. This test was carried out daily with a sensory test for odor and change in appearance to confirm whether or not the food remained edible without any signs of spoilage. The number of days that the edible state was maintained was displayed as the number of effective storage days.
【0026】実施例1〜14 下記の組成のかまぼこを常法により製造した。 魚肉すり身 10kg でんぷん 1kg グルタミン酸ナトリウム 0.15kg みりん 0.4kg 食塩 0.4kg 保存剤 適量Examples 1 to 14 Kamaboko having the following composition was produced by a conventional method. Fish meat surimi 10kg Starch 1kg Sodium glutamate 0.15kg Mirin 0.4kg Salt 0.4kg Preservatives
【0027】製品は恒温器に入れて20℃の室内で保存
し、保存性の官能検査を行なった。保存剤を種々変更し
て上記試験を行なった結果は表1に示したとおりで、本
発明実施例では抗菌剤単独使用の比較例と比べて顕著な
保存性向上が認められた。なお、保存剤添加品と保存剤
無添加品の風味および食感について官能検査を行なった
が、差異は認められなかった。The products were stored in a room at 20 ° C. in a thermostat and subjected to a sensory test of the storage stability. The results of the above tests performed with various preservatives are shown in Table 1. In Examples of the present invention, a remarkable improvement in the preservability was observed as compared with the comparative example using the antibacterial agent alone. A sensory test was performed on the flavor and texture of the preservative-added product and the preservative-free product, but no difference was observed.
【0028】[0028]
【表1】 保存剤の種類および添加率(重量%) 有効保存日数 比較例1 無添加 2 〃 2 ユッカ抽出物 0.05 2 〃 3 乳酸 0.3 3 〃 4 グリシン 0.5 3 〃 5 ポリリジン 0.01 3 〃 6 プロタミン 0.02 3 〃 7 甘草抽出物 0.03 2 〃 8 RM抽出物 0.1 2 実施例1 ユッカ抽出物 0.05+乳酸 0.3 6 〃 2 〃 +グリシン 0.5 6 〃 3 〃 +ポリリジン 0.01 8 〃 4 〃 +プロタミン 0.02 8 〃 5 〃 +甘草抽出物 0.03 6 〃 6 〃 +RM抽出物 0.1 6 〃 7 〃 +乳酸 0.3+ポリリジン 0.01 10 〃 8 〃 +乳酸 0.3+プロタミン 0.02 12 〃 9 〃 +乳酸 0.3+甘草抽出物 0.03 8 〃 10 〃 +乳酸 0.3+RM抽出物 0.1 8 〃 11 〃 +グリシン 0.5+ポリリジン 0.01 12 〃 12 〃 +グリシン 0.5+プロタミン 0.02 14 〃 13 〃 +グリシン 0.5+甘草抽出物 0.03 10 〃 14 〃 +プロタミン0.02+甘草抽出物0.03 10[Table 1] Type of preservative and addition rate (% by weight) Effective storage days Comparative Example 1 No addition 2 22 Yucca extract 0.05 2〃3 Lactic acid 0.33〃4 Glycine 0.53〃5 Polylysine 0.013〃6 Protamine 0.02 3.7 licorice extract 0.03 2〃8 RM extract 0.1 2 Example 1 Yucca extract 0.05 + lactic acid 0.36〃2〃 + glycine 0.56〃3〃 + polylysine 0.018〃4〃 + protamine 0.02885〃 + Licorice extract 0.03 6 〃 6 + + RM extract 0.16 7 7 + + lactic acid 0.3 + polylysine 0.01 10 〃 8 〃 + lactic acid 0.3 + protamine 0.02 12 9 9 〃 + lactic acid 0.3 + licorice extract 0.03 8 〃 10 〃 + Lactic acid 0.3 + RM extract 0.1 8 〃 11 〃 + glycine 0.5 + polylysine 0.01 12 〃 12 〃 + glycine 0.5 + protamine 0.02 14 〃 13 〃 + glycine 0.5 + licorice extract 0.03 10 〃 14 〃 + protamine 0.02 + licorice extract 0.03 10
【0029】実施例15〜19 アミノ酸液1.8リットル、うす口醤油0.3リットル、
食塩0.5kg、グルタミン酸ナトリウム50g、クエン
酸20g、発酵調味料70ml、塩抜きキュウリ3kgの比
率によるキュウリの醤油漬けを製造するに当たり、種々
の保存剤を添加して、保存性を比較した。その結果は表
2のとおりであった。なお、保存剤添加品と保存剤無添
加品の風味および食感について官能検査を行なったが、
差異は認められなかった。Examples 15-19 1.8 liters of amino acid solution, 0.3 liters of light soy sauce,
Various preservatives were added to produce cucumber pickled in soy sauce at a ratio of 0.5 kg of salt, 50 g of sodium glutamate, 20 g of citric acid, 70 ml of fermented seasoning, and 3 kg of desalted cucumber. Table 2 shows the results. A sensory test was conducted on the flavor and texture of the preservative-added product and the preservative-free product.
No differences were observed.
【0030】[0030]
【表2】 保存剤の種類および添加率(重量%) 有効保存日数 比較例9 無添加 3 〃 10 ユッカ抽出物 0.05 4 〃 11 酢酸 0.2 5 〃 12 キトサン 0.02 6 〃 13 RM抽出物 0.05 4 実施例15 ユッカ抽出物 0.05+酢酸 0.2 8 〃 16 〃 +キトサン 0.02 12 〃 17 〃 +RM抽出物 0.05 10 〃 18 〃 +酢酸 0.2+キトサン 0.02 15 〃 19 〃 +酢酸 0.2+RM抽出物 0.05 12[Table 2] Type of preservative and addition rate (% by weight) Effective storage days Comparative example 9 No addition 3-10 Yucca extract 0.05 4-11 Acetate 0.25--12 Chitosan 0.026-6-13 RM extract 0.054 15 Yucca extract 0.05 + acetic acid 0.28 〃 16 + + chitosan 0.02 12 〃 17 〃 + RM extract 0.05 10 〃 18 + + acetic acid 0.2 + chitosan 0.02 15 〃 19 〃 + acetic acid 0.2 + RM extract 0.05 12
【0031】実施例20〜33 合いびきミンチ300g、玉ねぎ100g、パン粉10
g、牛乳20g、卵50g、塩5g、およびコショウ
0.05gを混合し、フライパンで焼いてハンバーグを
調製するに当たり、種々の保存剤を添加して保存性を比
較した。その結果は表3のとおりであった。なお、保存
剤添加品と保存剤無添加品の風味および食感について官
能検査を行なったが、差異は全く認められなかった。Examples 20-33 300g minced mince, 100g onion, 10 crumbs
g, 20 g of milk, 50 g of eggs, 5 g of salt, and 0.05 g of pepper, were mixed and baked in a frying pan to prepare a hamburger. Table 3 shows the results. A sensory test was performed on the flavor and texture of the preservative-added product and the preservative-free product, but no difference was observed.
【0032】[0032]
【表3】 保存剤の種類および添加率(重量%) 有効保存日数 比較例14 無添加 1 〃 15 ユッカ抽出物 0.05 1 〃 16 乳酸 0.3 2 〃 17 グリシン 0.5 2 〃 18 ポリリジン 0.01 3 〃 19 プロタミン 0.02 3 〃 20 甘草抽出物 0.03 2 〃 21 RM抽出物 0.1 2 実施例20 ユッカ抽出物 0.05+乳酸 0.3 3 〃 21 〃 +グリシン 0.5 4 〃 22 〃 +ポリリジン 0.01 5 〃 23 〃 +プロタミン 0.02 5 〃 24 〃 +甘草抽出物 0.03 4 〃 25 〃 +RM抽出物 0.1 4 〃 26 〃 +乳酸 0.3+ポリリジン 0.01 7 〃 27 〃 +乳酸 0.3+プロタミン 0.02 7 〃 28 〃 +乳酸 0.3+甘草抽出物 0.03 5 〃 29 〃 +乳酸 0.3+RM抽出物 0.1 5 〃 30 〃 +グリシン 0.5+ポリリジン 0.01 8 〃 31 〃 +グリシン 0.5+プロタミン 0.02 8 〃 32 〃 +グリシン 0.5+甘草抽出物 0.03 5 〃 33 〃 +プロタミン0.02+甘草抽出物0.03 8[Table 3] Type of preservative and addition rate (% by weight) Effective storage days Comparative Example 14 No addition 1 〃 15 Yucca extract 0.05 1 〃 16 Lactic acid 0.3 2 〃 17 Glycine 0.5 2 〃 18 Polylysine 0.01 3 〃 19 Protamine 0.02 3〃20 Licorice extract 0.03 2〃21 RM extract 0.1 2 Example 20 Yucca extract 0.05 + lactic acid 0.33〃21〃 + glycine 0.54〃22〃 + polylysine 0.015〃23〃 + protamine 0.025524〃 + Licorice extract 0.03 4 〃 25 + + RM extract 0.14 〃 26 + + lactic acid 0.3 + polylysine 0.017 〃 27 + + lactic acid 0.3 + protamine 0.027 〃 28 + + lactic acid 0.3 + licorice extract 0.03 5 〃 29 〃 + Lactic acid 0.3 + RM extract 0.15 〃 30 〃 + glycine 0.5 + polylysine 0.018 〃 31 〃 + glycine 0.5 + protamine 0.028 〃 32 + + glycine 0.5 + licorice extract 0.03 5 〃 33 〃 + protamine 0.02 + licorice extract 0.03
【0033】実施例34〜40 ユッカ抽出物と他の抗菌性物質を下記の比率で混合して
食品用保存剤を製造した(部は重量部)。 実施例34:ユッカ抽出物10部+グリシン100部 実施例35:ユッカ抽出物10部+エタノール400部 実施例36:ユッカ抽出物10部+プロタミン4部 実施例37:ユッカ抽出物10部+リゾチーム2部 実施例38:ユッカ抽出物10部+グリシン100部+
プロタミン4部 実施例39:ユッカ抽出物10部+グリシン100部+
リゾチーム2部 実施例40:ユッカ抽出物10部+プロタミン4部+リ
ゾチーム2部Examples 34 to 40 Yucca extract and other antibacterial substances were mixed in the following ratio to prepare a food preservative (parts by weight). Example 34: 10 parts of Yucca extract + 100 parts of glycine Example 35: 10 parts of Yucca extract + 400 parts of ethanol Example 36: 10 parts of Yucca extract + 4 parts of protamine Example 37: 10 parts of Yucca extract + lysozyme 2 parts Example 38: 10 parts Yucca extract + 100 parts glycine
Protamine 4 parts Example 39: Yucca extract 10 parts + Glycine 100 parts +
2 parts of lysozyme Example 40: 10 parts of yucca extract + 4 parts of protamine + 2 parts of lysozyme
【0034】これらの保存剤の有効性について、下記
,の試験を行なった。 カスタードプリンに対する添加試験 卵300g、牛乳720ml、砂糖180gを基本組成と
するカスタードプリンを製造するに当たり、上記各例の
保存剤のいずれかを、ユッカ抽出物の添加率が0.05
重量%になるように添加した。製造したカスタードプリ
ンについて、20℃で保存性を試験した。その結果を、
対照例カスタードプリンについての同様の試験結果と共
に表4に示す。The following tests were conducted on the effectiveness of these preservatives. Addition test to custard pudding In producing custard pudding having a basic composition of 300 g of egg, 720 ml of milk, and 180 g of sugar, any one of the preservatives of each of the above examples was added at a rate of addition of Yucca extract of 0.05.
% By weight. The prepared custard pudding was tested for storage at 20 ° C. The result is
The results are shown in Table 4 together with similar test results for the control custard pudding.
【0035】[0035]
【表4】 カスタードプリン 有効保存日数 実施例34添加品 5 実施例35添加品 5 実施例36添加品 7 実施例37添加品 7 実施例38添加品 10 実施例39添加品 9 実施例40添加品 12 対照例1(保存剤無添加) 2 対照例2(ユッカ抽出物0.05重量%添加品) 2 対照例3(グリシン0.5重量%添加品) 2 対照例4(エタノール2.0重量%添加品) 2 対照例5(プロタミン0.02重量%添加品) 4 対照例6(リゾチーム0.01重量%添加品) 3Table 4 Effective storage days of custard pudding Example 34 additive 5 Example 35 additive 5 Example 36 additive 7 Example 37 additive 7 Example 38 additive 10 Example 39 additive 9 Example 40 additive 12 Control Example 1 (no preservative added) 2 Control Example 2 (product with 0.05% by weight of Yucca extract) 2 Control Example 3 (product with 0.5% by weight of glycine) 2 Control Example 4 (2.0% by weight of ethanol) % Controlled Product 5 (Product with 0.02% by weight protamine) 4 Controlled Example 6 (Product with 0.01% by weight lysozyme) 3
【0036】なお、保存剤添加品と保存剤無添加品の風
味および食感について官能検査を行なったが、差異は全
く認められなかった。A sensory test was performed on the flavor and texture of the preservative-added product and the preservative-free product, but no difference was observed.
【0037】 すし飯に対する添加試験 市販のすし酢に上記各例の保存剤のいずれかを添加して
おき、それらを用いて常法によりすし飯を調製する。な
お、保存剤はすし酢に対するユッカ抽出物の添加率が
0.05重量%になるように添加し、米飯に対するすし
酢の添加率は10重量%とする。得られたすし飯に Han
senula anomala の菌液を一定量添加し、よく混合す
る。比較のため、本発明外の保存剤を添加したすし酢に
よるすし飯および保存剤無添加すし酢によるすし飯も調
製し、同様に菌液添加を行う。Addition test for sushi rice One of the above-mentioned preservatives is added to commercially available sushi vinegar, and sushi rice is prepared by a conventional method using the preservatives. The preservative is added so that the addition ratio of the yucca extract to sushi vinegar is 0.05% by weight, and the addition ratio of sushi vinegar to cooked rice is 10% by weight. Han on the obtained sushi rice
Add a certain amount of senula anomala bacterial solution and mix well. For comparison, sushi rice with sushi vinegar to which a preservative other than the present invention was added and sushi rice with sushi vinegar without a preservative were also prepared, and a bacterial solution was similarly added.
【0038】上述のようにして調製した腐敗菌接種すし
飯について、 Hansenula anomala の生菌数の経時的変化
を調べると共に、保存性の試験を行なった。その結果を
表5および表6に示す。なお、保存開始日の生菌数は1.
5×102であった。With respect to the sushi rice inoculated with the putrefactive bacteria prepared as described above, the time-dependent change in the viable cell count of Hansenula anomala was examined, and a storage test was conducted. The results are shown in Tables 5 and 6. The number of viable bacteria on the storage start date is 1.
It was 5 × 10 2 .
【0039】[0039]
【表5】 すし飯中のHansenula anomala 生菌数の経時
的変化 すし酢に添加した保存剤 2日後 4日後 7日後 実施例34 1.6×103 5.0×103 2.1×105 実施例35 4.5×103 5.3×103 6.4×105 実施例36 2.1×103 3.5×103 5.8×104 実施例37 2.1×103 4.2×103 2.8×105 実施例38 6.2×103 1.2×103 3.6×104 実施例39 1.3×103 2.1×103 5.8×104 実施例40 4.2×102 6.2×103 3.6×104 保存剤無添加 1.2×106 − − ユッカ抽出物0.05重量% 1.5×104 7.6×104 2.6×106 グリシン0.5重量% 3.5×104 4.3×107 − エタノール2.0重量% 5.3×105 − − プロタミン0.02重量% 4.2×104 5.6×107 − リゾチーム0.01重量% 2.8×105 3.4×107 −Table 5 Changes over time in the viable cell count of Hansenula anomala in sushi rice Example 34 1.6 × 10 3 5.0 × 10 3 2.1 × 10 5 Example 35 4.5 × 10 3 2 days, 4 days, and 7 days after the preservative added to sushi vinegar 5.3 × 10 3 6.4 × 10 5 Example 36 2.1 × 10 3 3.5 × 10 3 5.8 × 10 4 Example 37 2.1 × 10 3 4.2 × 10 3 2.8 × 10 5 Example 38 6.2 × 10 3 1.2 × 10 3 3.6 × 10 4 Example 39 1.3 × 10 3 2.1 × 10 3 5.8 × 10 4 Example 40 4.2 × 10 2 6.2 × 10 3 3.6 × 10 4 Preservative-free 1.2 × 10 6 −− Yucca extract 0.05% by weight 1.5 × 10 4 7.6 × 10 4 2.6 × 10 6 Glycine 0.5% by weight 3.5 × 10 4 4.3 × 10 7 − Ethanol 2.0% by weight 5.3 × 10 5 − − Protamine 0.02% by weight 4.2 × 10 4 5.6 × 10 7 − Lysozyme 0.01% by weight % 2.8 × 10 5 3.4 × 10 7 −
【0040】[0040]
【表6】すし酢に添加した保存剤 有効保存日数 実施例34 12 実施例35 12 実施例36 12 実施例37 14 実施例38 12 実施例39 12 実施例40 14 保存剤無添加 2 ユッカ抽出物0.05重量% 8 グリシン0.5重量% 3 エタノール2.0重量% 2 プロタミン0.02重量% 3 リゾチーム0.01重量% 3Table 6 Effective storage days of preservative added to sushi vinegar Example 34 12 Example 35 12 Example 36 12 Example 37 14 Example 38 12 Example 39 12 Example 40 14 No preservative added 2 Yucca extract 0.05 Weight% 8 glycine 0.5 weight% 3 ethanol 2.0 weight% 2 protamine 0.02 weight% 3 lysozyme 0.01 weight% 3
【0041】実施例41〜54 醤油2.8リットル、アミノ酸液2.8リットル、砂糖
3.2kg、食塩500g、ソルビット液500g、グル
タミン酸ナトリウム300g、リボタイド10g、トマ
トピューレ500g、ごま油170g、タマネギ100
g、トウガラシ粉末40g、ニンニク35g、ショウガ
30g、および水500mlを基本組成とする焼肉のタレ
を製造し、これに薄切り牛肉を漬け込んで冷蔵庫に3時
間保存後、フライパンで焼いて焼肉を調製する。Examples 41-54 2.8 liters of soy sauce, 2.8 liters of amino acid solution, 3.2 kg of sugar, 500 g of salt, 500 g of sorbitol solution, 300 g of sodium glutamate, 10 g of ribotide, 500 g of tomato puree, 170 g of sesame oil, 100 onions
g, 40 g of pepper powder, 35 g of garlic, 30 g of ginger, and 500 ml of water to produce a grilled meat sauce having a basic composition, immersing sliced beef in the sauce, storing it in a refrigerator for 3 hours, and baking in a frying pan to prepare a grilled meat.
【0042】上記方法で焼肉を調製するに当たり、タレ
に種々の保存剤を添加しておき、それによる焼肉の保存
性の変化を調べた。その結果を表7に示す。なお、保存
剤添加品と保存剤無添加品の風味および食感について官
能検査を行なったが、差異は全く認められなかった。In preparing the grilled meat by the above method, various preservatives were added to the sauce, and changes in the storage stability of the grilled meat due to the addition were examined. Table 7 shows the results. A sensory test was performed on the flavor and texture of the preservative-added product and the preservative-free product, but no difference was observed.
【0043】[0043]
【表7】 保存剤の種類および添加率(重量%) 有効保存日数 比較例22 無添加 0 〃 23 ユッカ抽出物 0.05 1 〃 24 乳酸 0.3 1 〃 25 グリシン 0.5 1 〃 26 ポリリジン 0.01 2 〃 27 プロタミン 0.02 2 〃 28 甘草抽出物 0.03 2 〃 29 RM抽出物 0.1 2 実施例41 ユッカ抽出物 0.05+乳酸 0.3 3 〃 42 〃 +グリシン 0.5 4 〃 43 〃 +ポリリジン 0.01 6 〃 44 〃 +プロタミン 0.02 6 〃 45 〃 +甘草抽出物 0.03 4 〃 46 〃 +RM抽出物 0.1 4 〃 47 〃 +乳酸 0.3+ポリリジン 0.01 7 〃 48 〃 +乳酸 0.3+プロタミン 0.02 7 〃 49 〃 +乳酸 0.3+甘草抽出物 0.03 5 〃 50 〃 +乳酸 0.3+RM抽出物 0.1 5 〃 51 〃 +グリシン 0.5+ポリリジン 0.01 7 〃 52 〃 +グリシン 0.5+プロタミン 0.02 7 〃 53 〃 +グリシン 0.5+甘草抽出物 0.03 5 〃 54 〃 +プロタミン0.02+甘草抽出物0.03 7[Table 7] Type of preservative and addition rate (% by weight) Effective storage days Comparative Example 22 No addition 0 〃 23 Yucca extract 0.05 1 〃 24 Lactic acid 0.3 1 〃 25 Glycine 0.5 1 〃 26 Polylysine 0.01 2 〃 27 Protamine 0.02 2〃28 Licorice extract 0.03 2〃29 RM extract 0.1 2 Example 41 Yucca extract 0.05 + lactic acid 0.33〃42〃 + glycine 0.54〃43〃 + polylysine 0.016〃44〃 + protamine 0.026645〃 + Licorice extract 0.03 4 〃 46 〃 + RM extract 0.14 〃 47 + + lactic acid 0.3 + polylysine 0.017 〃 48 + + lactic acid 0.3 + protamine 0.027 〃 49 + + lactic acid 0.3 + licorice extract 0.03 5 〃 50 〃 + Lactic acid 0.3 + RM extract 0.15 〃 51 〃 + glycine 0.5 + polylysine 0.01 7 グ リ 52 + + glycine 0.5 + protamine 0.02 7 〃 53 〃 + glycine 0.5 + licorice extract 0.03 5 〃 54 + + protamine 0.02 + licorice extract 0.03
【0044】実施例55 クエン酸30g、リンゴ酸20g、コハク酸ナトリウム
1g、グルタミン酸ナトリウム1g、アミノ酸液30m
l、食塩150g、水1.85リットル、シソ色素0.2
gを混合して梅酢を製造し、それに適量の保存剤を添加
した後、Saccha-romyces cerevisiae を一定量接種す
る。その後、25℃で保存し、菌数の経時的変化を調べ
る。保存剤を種々変更して上記試験を行なった結果を表
8に示す。なお、保存試験開始日の菌数は6.4×103
であった。Example 55 30 g of citric acid, 20 g of malic acid, 1 g of sodium succinate, 1 g of sodium glutamate, 30 m of amino acid solution
l, salt 150g, water 1.85l, perilla dye 0.2
g of ume vinegar, and an appropriate amount of preservative is added thereto. Then, a certain amount of Saccha-romyces cerevisiae is inoculated. Thereafter, the cells are stored at 25 ° C., and the time-dependent change in the number of bacteria is examined. Table 8 shows the results of the above-mentioned tests conducted with various preservatives. The number of bacteria on the day of the storage test was 6.4 × 10 3
Met.
【0045】[0045]
【表8】 Saccharomyces cerevisiae 生菌数の経時的
変化 添加した保存剤 2日後 4日後 6日後 YE 0.05%+乳酸 0.3% 5.6×103 4.2×104 3.6×106 YE 0.05%+グリシン 0.5% 8.2×103 5.6×104 8.2×106 YE 0.05%+ポリリジン 0.01% 4.2×103 6.3×103 5.2×105 YE 0.05%+プロタミン 0.02% 6.3×103 8.2×103 6.5×105 YE 0.05%+甘草抽出物 0.03% 5.3×103 7.1×104 2.1×106 YE 0.05%+RM抽出物 0.1% 1.6×104 3.6×105 2.5×107 保存剤無添加 1.2×105 >108 >108 YE 0.05% 3.5×104 2.5×106 >108 乳酸 0.3% 6.8×104 8.1×107 >108 グリシン 0.5% 2.1×105 >108 >108 ポリリジン 0.01% 3.2×104 2.6×107 >108 プロタミン 0.02% 7.9×104 5.8×107 >108 甘草抽出物 0.03% 1.6×105 >108 >108 RM抽出物 0.1% 4.2×105 >108 >108 (YE:ユッカ抽出物)[Table 8] Time-dependent change in the viable cell count of Saccharomyces cerevisiae 2 days, 4 days, and 6 days after addition of preservative YE 0.05% + lactic acid 0.3% 5.6 x 10 3 4.2 x 10 4 3.6 x 10 6 YE 0.05% + glycine 0.5% 8.2 × 10 3 5.6 × 10 4 8.2 × 10 6 YE 0.05% + Polylysine 0.01% 4.2 × 10 3 6.3 × 10 3 5.2 × 10 5 YE 0.05% + Protamine 0.02% 6.3 × 10 3 8.2 × 10 3 6.5 × 10 5 YE 0.05% + licorice extract 0.03% 5.3 × 10 3 7.1 × 10 4 2.1 × 10 6 YE 0.05% + RM extract 0.1% 1.6 × 10 4 3.6 × 10 5 2.5 × 10 7 Preservative-free 1.2 × 10 5 > 10 8 > 10 8 YE 0.05% 3.5 × 10 4 2.5 × 10 6 > 10 8 Lactic acid 0.3% 6.8 × 10 4 8.1 × 10 7 > 10 8 Glycine 0.5% 2.1 × 10 5 > 10 8 > 10 8 Polylysine 0.01% 3.2 × 10 4 2.6 × 10 7 > 10 8 Protamine 0.02% 7.9 × 10 4 5.8 × 10 7 > 10 8 Licorice extract 0.03% 1.6 × 10 5 > 10 8 > 10 8 RM extract 0.1% 4.2 × 10 5 > 10 8 > 10 8 (YE: Yucca extract)
【0046】この結果から、ユッカ抽出物を特定の抗菌
性物質と併用する本発明保存剤の場合は酵母に対する抗
菌活性が相乗的に増強されることがわかる。From these results, it can be seen that in the case of the preservative of the present invention in which the yucca extract is used in combination with a specific antibacterial substance, the antibacterial activity against yeast is synergistically enhanced.
【0047】[0047]
【発明の効果】上述のように、ユッカに由来するステロ
イドサポニンと特定の抗菌性物質を併用する本発明によ
れば、従来普通に使われてきた抗菌性物質やユッカ抽出
物だけではほとんど効果がない酵母等真菌類に対しても
優れた抗菌活性が達成されることにより、添加対象食品
の色、匂い、味、透明性等に悪影響を及ぼすことなしに
保存期間の大幅な延長が可能になる。As described above, according to the present invention in which a steroid saponin derived from Yucca is used in combination with a specific antibacterial substance, almost no effect is obtained only with the conventionally used antibacterial substance or Yucca extract alone. Excellent antibacterial activity against fungi, such as yeasts, can greatly extend the shelf life without adversely affecting the color, smell, taste, transparency, etc. of the food to be added .
Claims (5)
ロタミン、リゾチーム、キトサン、甘草抽出物、ローズ
マリー抽出物、および可食性有機酸からなる群から選ば
れた抗菌性物質の1種以上と、ユッカから抽出されたス
テロイドサポニンとを含有することを特徴とする食品用
保存剤。1. An antimicrobial substance selected from the group consisting of amino acids, ethanol, polylysine, protamine, lysozyme, chitosan, licorice extract, rosemary extract, and edible organic acids, and extracted from Yucca And a steroid saponin.
出物と、アミノ酸、エタノール、ポリリジン、プロタミ
ン、リゾチーム、キトサン、甘草抽出物、ローズマリー
抽出物、および可食性有機酸からなる群から選ばれた抗
菌性物質の1種以上とを含有することを特徴とする食品
用保存剤。2. An antibacterial selected from the group consisting of a Yucca extract containing a steroid saponin, an amino acid, ethanol, polylysine, protamine, lysozyme, chitosan, a licorice extract, a rosemary extract, and an edible organic acid. A food preservative comprising at least one substance.
る請求項1または請求項2に記載の食品用保存剤。3. The food preservative according to claim 1, wherein the amino acid is glycine or alanine.
ン酸である請求項1または請求項2に記載の食品用保存
剤。4. The food preservative according to claim 1, wherein the edible organic acid is acetic acid, lactic acid or adipic acid.
ロタミン、リゾチーム、キトサン、甘草抽出物、ローズ
マリー抽出物、および可食性有機酸からなる群から選ば
れた抗菌性物質の1種以上ならびにユッカから抽出され
たステロイドサポニンを食品に添加もしくは付着させる
ことを特徴とする食品の保存性向上法。5. An antibacterial substance selected from the group consisting of amino acids, ethanol, polylysine, protamine, lysozyme, chitosan, licorice extract, rosemary extract, and edible organic acids, and extracted from yucca. A method for improving the preservability of food, characterized in that steroid saponin is added to or adhered to food.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP06250182A JP3122583B2 (en) | 1994-09-20 | 1994-09-20 | Food preservability improvement method and food preservative |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP06250182A JP3122583B2 (en) | 1994-09-20 | 1994-09-20 | Food preservability improvement method and food preservative |
Publications (2)
Publication Number | Publication Date |
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JPH0889224A JPH0889224A (en) | 1996-04-09 |
JP3122583B2 true JP3122583B2 (en) | 2001-01-09 |
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JP06250182A Expired - Lifetime JP3122583B2 (en) | 1994-09-20 | 1994-09-20 | Food preservability improvement method and food preservative |
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Families Citing this family (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3288993B2 (en) * | 1999-08-05 | 2002-06-04 | 三井農林株式会社 | Antifungal agent effective against drug-resistant fungi |
JP3398145B2 (en) * | 2002-01-21 | 2003-04-21 | 三井農林株式会社 | Method for producing low acid beverage containing antifungal agent effective against drug resistant fungus |
DE602005025858D1 (en) * | 2004-03-18 | 2011-02-24 | Oregon State | LYSOZYME-CHITOSAN FILMS |
MX2008014466A (en) * | 2006-05-12 | 2008-11-26 | Coca Cola Co | DRINKS PRESERVERS. |
JP5522768B2 (en) * | 2006-05-29 | 2014-06-18 | アサマ化成株式会社 | Antibacterial composition for food |
US20080193616A1 (en) * | 2007-02-13 | 2008-08-14 | The Coca-Cola Company | Beverage compositions comprising polylysine and at least one weak acid |
JP2009091322A (en) * | 2007-10-11 | 2009-04-30 | Kao Corp | Antibacterial composition |
JP5940849B2 (en) * | 2012-03-19 | 2016-06-29 | 花王株式会社 | Method for improving saponin antimicrobial activity |
CN103907996B (en) * | 2014-03-27 | 2016-01-20 | 上海韬鸿化工科技有限公司 | Sauce antisepsis antistaling agent |
KR20180041273A (en) * | 2016-10-13 | 2018-04-24 | (주)일양웰푸드 | A method of producing ham or sausage composition containing yucca extracts and ham or sausage produced by the same |
EP3681295A1 (en) * | 2017-09-12 | 2020-07-22 | PURAC Biochem BV | Meat treatment |
CN110999897B (en) * | 2019-12-12 | 2024-08-30 | 国家自然博物馆 | In-vitro protective agent for fish specimen biological model and preparation thereof |
US20230337668A1 (en) * | 2020-09-17 | 2023-10-26 | Givaudan Sa | Composition |
-
1994
- 1994-09-20 JP JP06250182A patent/JP3122583B2/en not_active Expired - Lifetime
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JPH0889224A (en) | 1996-04-09 |
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