CN1478402A - Dairy products added with cinnamic acid - Google Patents
Dairy products added with cinnamic acid Download PDFInfo
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- CN1478402A CN1478402A CNA021143641A CN02114364A CN1478402A CN 1478402 A CN1478402 A CN 1478402A CN A021143641 A CNA021143641 A CN A021143641A CN 02114364 A CN02114364 A CN 02114364A CN 1478402 A CN1478402 A CN 1478402A
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Abstract
A dairy products (liquid milk, fermented milk, mingled milk, etc) features that it contains trans-cinnamic acid as antibacterial antiseptic, salt and fat.
Description
The present patent application relates to the application of the spices of natural or synthetic preparation, and described spices is also in dairy products, as liquid milk, cultured milk, " blending milk ", contain in milk beverage and the milk powder as antibiotic antiseptic, flavor enhancement.These materials are trans-cinnamic acid and salt and fat.
Use common antibiotic antiseptic may influence the local flavor of dairy products.And in Food ﹠ Drink many go home all to provide against use some food additives, comprise some anticorrisive agent.The scope of regulation may be very big, but significantly trend is the chemical preservative that contains in the food, and particularly synthetic class is fewer and feweri, and content is also more and more lower.
A kind of strategy that does not use the synthetic chemistry additive is to use the low substitute of natural existence and genotoxic potential such as the oil of Chinese cassia tree, thyme etc.It is early stage to trace back to the eighties, and the Japanology personnel have screened many materials, comprises natural products and food additives, and they have known antiseptic property but toxicity is low, and wishes therefrom to find synergistic combination.In fact disclose a kind of reagent at Japanese patent application JPA-57-194777, it is said that it can be citric acid, acetic acid, malic acid, fumaric acid, sorbic acid, tartaric acid or lactic acid that this reagent contains cinnamic acid.Claim that cinnamic acid and these other organic acid combinations cause the antibacterial action of working in coordination with.The cinnamic acid of about 50-500ppm and the organic acid of about 50-500ppm are used in suggestion.Make these content can preserve daikon (Japanese pickles), hampen (a kind of usefulness is smashed the Japanese cake that the fish of money is made to pieces), wienerwurst, mixing beans sauce and flour paste.Do not mention any in this specification applicable to dairy products.
The use amount that European Law has limited sorbic acid is 300ppm.Although cinnamic acid is not had legal restrictions, being reported in industrial seasoning consumption is 31ppm.
Cinnamic acid is well-known spices, and it is celebrated with its strong, characteristic and attracting local flavor.Cinnamic acid is mainly used in processing methyl ester, ethyl ester and benzyl ester in perfume industry.Ethyl ester is used to prepare glass prism and lens.Other ester is used for medicine.This acid also is known anthelmintic.The taste of its corresponding aldehyde more dashes, but also is used for seasoning and perfume industry.
Cinnamic acid (3-cinnamylic acid) is well-known flavouring agent, is used for cake, beverage, chewing gum and ice cream.It derives from the Chinese cassia tree that is used for adding to food for a long time, and in most countries, it is considered to effective and harmless flavor enhancement.When it was dissolved in the dairy products, cinnamic acid had been given light similar honeybee with the resin fragrance of flower and with sweet taste and weak acid.During concentration more than about 10ppm, the seasoning effect just clearly.Concentration is when 30ppm is above, and fragrance is strong especially.Other benefit is to have saved for example suppression of unwanted preservative of sorbic acid and benzoic chemical substance.In existing two stereoisomers, in flavoring, use its transisomer more general.
Assert that at nineteen sixty-five FEMA (flavoring extract AEM) cinnamic acid is GRAS (promptly being considered to safe usually).Although do not have law to stop or the restriction cinnamic acid uses in Foods or drinks, be 31ppm at present in the usual amounts maximum of industrial permission in European Union.
Many cinnamic acid derivatives are known and be used for food industry.Comprise dimethylamino cinnamic acid fat, cinnamic acid, acetic acid Chinese cassia tree fat, cinnamyl alcohol, cinnamyl benzoate, cinnamyl formate, cinnamyl isobutyrate, isovaleric acid Chinese cassia tree fat and cinnamyl phenylacetate.Among the present invention, can with the derivative substituted cinnamic acid of one or more cinnamic acids or with the cinnamic acid combination, but face will be considered to reach and influences fragrance and the needed concentration of the required result of taste.
A concrete example of described compound is as follows.
Preferred trans-cinnamic acid, and the salt of the cinnamic acid of selecting also can use with simple ester.
Antibiotic in theory material carries out following operation, and organism generally can transmit the above-mentioned type of compounds that is in its unsegregated state passively basically.In case this compound is in the cell, it begins to separate, and has destroyed the pH balance of cell interior basically.A kind of organism for example, visit Lie Shi and engage sugar yeast, be that a kind of to cause in the beverage serious rotten problem be yeast, this yeast has the anticorrisive agent ability that pumps easily of benzoic acid for example, engages sugar yeast and how much has the reputation of anti-anticorrisive agent thereby cause visiing Lie Shi.Compound of the present invention hardly may be inferior to the anticorrisive agent pump, and this is owing to increased the high response of unsaturated terminal chain.Based on this reason, disclosed compound is effective.
Embodiment 1
The antiseptic effect of trans-cinnamic acid
One group of flask that contains 50ml YEPD (YE peptone glucose), wherein cinnamic acid concentration 0-1.0mM, pH change from 2.5-7.5, with Saccharomyces cerevisiae X2180 (10
4/ ml) attack, after 42 hours under 600nm the spectrophotometry yeast number.The results are shown in Fig. 1.They demonstrate, and when Ph reduction and the rising of cinnamic acid concentration, the growth of yeast seriously is suppressed.PH be 2.5 and the cinnamic acid of 0.4-1.0mM under and pH be 3.5 and the cinnamic acid of 0.6-1.0mM under stoped growth.Adjust pH respectively and cinnamic acid concentration proves unsuccessful, therefore explanation is mutually with working in coordination with, rather than pure adding.
Embodiment 2
The antiseptic effect of cinnamic acid, methyl ester
One group of flask that contains 10ml YEPD (YE peptone glucose), wherein cinnamic acid (methyl esters) concentration changes from 2.5-7.5 from 0-10mM, pH, with Saccharomyces cerevisiae X2180 (10
4/ ml) stimulate, after 140 hours under 600nm the spectrophotometry yeast number.The results are shown in Figure 2.They demonstrate, and just stop yeast growth with 4mM cinnamic acid (methyl esters) in this pH scope.Therefore the methyl esters of this cinnamic acid is more much lower than the effect of trans-cinnamic acid, and the anti-microbial effect of pH is also little.
Embodiment 3
This is the research that trans-cinnamic acid is screened the influence of microbial stability in the dairy products.Except the pH value be 3.0 and hardness of water be set at 72ppm and use the EDTA of 30ppm.Inoculation is adopted is to visit Lie Shi with the anti-anticorrisive agent yeast of the amount of 1CFU/ml liquid diary product to engage sugar yeast.
The results list is as follows:
Table 1
| Add or " Frank causes corruption " the rotten accumulation % when not adding the 125ppm trans-cinnamic acid | ||||||
| PH3.0 | ||||||
| All numbers | ????2 | ????4 | ????6 | ????10 | ????12 | ????14 |
| Add trans-cinnamic acid-% | ????0 | ????0 | ????0 | ????0 | ????0 | ????0 |
| Do not add trans-cinnamic acid-% | ????0 | ????0 | ????18 | ????45 | ????45 | ????47 |
The result shows that trans-cinnamic acid has positive impact to microbial stability.
Claims (7)
1. dairy products that add cinnamic acid.
2. according to the described dairy products of claim 1., wherein said cinnamic acid is natural.
3. according to the described dairy products of claim 1., wherein said cinnamic acid synthesizes.
4. according to the described dairy products of claim 1., wherein said cinnamic acid is trans.
5. according to the described dairy products of claim 1., the content of wherein said cinnamic acid is at least about 25 to 2000ppm or higher.
6. according to the described dairy products of claim 1., wherein said cinnamic acid can be the composition of its salt or its fat or its mixture.
7. be meant according to the described dairy products of claim 1. and comprise: liquid milk, cultured milk, blend milk, contain the dairy produce that contains of milk beverage, milk powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021143641A CN1478402A (en) | 2002-08-28 | 2002-08-28 | Dairy products added with cinnamic acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021143641A CN1478402A (en) | 2002-08-28 | 2002-08-28 | Dairy products added with cinnamic acid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1478402A true CN1478402A (en) | 2004-03-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA021143641A Pending CN1478402A (en) | 2002-08-28 | 2002-08-28 | Dairy products added with cinnamic acid |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669638B (en) * | 2009-08-20 | 2012-06-20 | 杭州六易科技有限公司 | Method for preparing milk beverage capable of adjusting enterogastric function |
-
2002
- 2002-08-28 CN CNA021143641A patent/CN1478402A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669638B (en) * | 2009-08-20 | 2012-06-20 | 杭州六易科技有限公司 | Method for preparing milk beverage capable of adjusting enterogastric function |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |