JP2000312574A - Food preserving formulation - Google Patents
Food preserving formulationInfo
- Publication number
- JP2000312574A JP2000312574A JP11122968A JP12296899A JP2000312574A JP 2000312574 A JP2000312574 A JP 2000312574A JP 11122968 A JP11122968 A JP 11122968A JP 12296899 A JP12296899 A JP 12296899A JP 2000312574 A JP2000312574 A JP 2000312574A
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- Japan
- Prior art keywords
- weight
- food
- parts
- preparation
- extract
- Prior art date
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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)
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、食品保存用製剤に
関する。さらに詳しくは、ビフィズス菌培養液から得ら
れる発酵調味料と醸造酢とを含有する食品保存用製剤に
関する。TECHNICAL FIELD The present invention relates to a preparation for preserving food. More specifically, the present invention relates to a food preservation preparation containing a fermented seasoning obtained from a bifidobacterium culture and brewed vinegar.
【０００２】[0002]
【従来の技術】食品の保存方法として、酸、特に酢酸を
添加する方法がある。また、特開平６−４６８１１号公
報には、ビフィズス菌の培養液を食品に添加する方法が
知られている。この公報には、ビフィズス菌の培養液を
ポリリジン、酢酸等と併用することが記載されている。2. Description of the Related Art As a method of preserving food, there is a method of adding an acid, particularly acetic acid. Japanese Patent Application Laid-Open No. 6-46811 discloses a method of adding a culture solution of bifidobacteria to food. This publication describes that a culture solution of bifidobacteria is used in combination with polylysine, acetic acid and the like.
【０００３】しかし、この食品保存剤は保存力が小さ
く、さらに酢酸と混合した場合も酢酸臭、酸味が強く、
食品保存剤としての利用価値があまり高くなかった。[0003] However, this food preservative has a low preservative power, and when mixed with acetic acid, has a strong acetic odor and sour taste.
It was not very useful as a food preservative.
【０００４】[0004]
【発明が解決しようとする課題】そこで、保存力と利用
価値の高い食品保存用製剤が求められている。Therefore, there is a need for a food preservation preparation having a high preserving power and a high utility value.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、保存力と
利用価値の高い食品保存用製剤について鋭意検討した結
果、ビフィズス菌培養液から得られる発酵調味料と醸造
酢とを混合すると保存力が向上し、かつ、醸造酢のもつ
酸味、酸臭がマイルドとなり、優れた食品保存剤となり
得ることを見い出して、本発明を完成させた。Means for Solving the Problems The present inventors have conducted intensive studies on preparations for preserving food that have high preservative power and high utility value. As a result, the fermented seasoning obtained from the culture solution of Bifidobacterium and brewed vinegar are mixed and preserved. The present invention has been found to improve the power and to make the acidity and acid smell of the brewed vinegar mild and an excellent food preservative, thereby completing the present invention.
【０００６】すなわち、本発明はビフィズス菌培養液か
ら得られる発酵調味料と醸造酢とを含有することを特徴
とする食品保存用製剤（以下、本発明の食品保存用製剤
という）に関する。That is, the present invention relates to a food preservative preparation (hereinafter, referred to as a food preservation preparation of the present invention) comprising a fermented seasoning obtained from a Bifidobacterium culture and brewed vinegar.
【０００７】好ましい実施態様においては、本発明の食
品保存用製剤には、さらに有機酸及び／又はその塩、グ
リシン、低級モノグリセリド、リゾチーム、プロタミ
ン、ε−ポリリジン、孟宗竹抽出物、補骨脂抽出物、及
び甘草油抽出物からなる群から選択される物質が１種又
は２種以上含有される。[0007] In a preferred embodiment, the food preservative preparation of the present invention further comprises an organic acid and / or a salt thereof, glycine, lower monoglyceride, lysozyme, protamine, ε-polylysine, Moso bamboo extract, bone marrow extract. And one or more substances selected from the group consisting of licorice oil extract.
【０００８】また、好ましい実施態様においては、本発
明の食品保存用製剤には、ビフィズス菌培養液から得ら
れる発酵調味料と醸造酢との合計１０重量部に対して、
前記物質が０．００１〜１００重量部含有されている。[0008] In a preferred embodiment, the preparation for preserving food of the present invention contains 10 parts by weight of a total of a fermented seasoning obtained from a culture solution of Bifidobacterium and brewed vinegar.
The substance is contained in an amount of 0.001 to 100 parts by weight.
【０００９】また、本発明は、前記食品保存用製剤を、
０．１〜１０重量％含む食品に関する。[0009] The present invention also provides the food preservation preparation,
A food containing 0.1 to 10% by weight.
【００１０】[0010]
【発明の実施の形態】本発明に用いられるビフィズス菌
培養液から得られる発酵調味料は、食品あるいは飲料と
して用いられるビフィズス菌を、当業者に周知の液体培
地で培養して得られる。この液体培地から菌体を除去し
て、あるいは菌体を含んだまま用いるか、または濃縮
し、あるいは粉末として用いることができる。市販のビ
フィズス菌培養液の乾燥粉末も用いられる。BEST MODE FOR CARRYING OUT THE INVENTION The fermented seasoning obtained from the culture solution of Bifidobacterium used in the present invention is obtained by culturing Bifidobacterium used as food or beverage in a liquid medium well known to those skilled in the art. The cells can be used by removing the cells from the liquid medium, or containing the cells, or by concentrating the cells, or using them as a powder. A dry powder of a commercially available bifidobacterium culture solution is also used.
【００１１】醸造酢は、当業者に周知の静置法、流下
法、深層培養法等の液体培養で、酢酸発酵させて得られ
る。この液体培地から菌体を除去して、あるいは菌体を
含んだまま用いるか、または濃縮し、あるいは粉末とし
て用いることができる。市販の醸造酢も用いられる。[0011] The brewed vinegar can be obtained by acetic acid fermentation in a liquid culture such as a stationary method, a flow-down method, or a submerged culture method which is well known to those skilled in the art. The cells can be used by removing the cells from the liquid medium, or containing the cells, or by concentrating the cells, or using them as a powder. Commercially available brewed vinegar is also used.
【００１２】ビフィズス菌培養液から得られる発酵調味
料と醸造酢とは、重量比約１０／１〜１／１０で混合す
ることができる。ビフィズス菌培養液から得られる発酵
調味料が多すぎると食品保存力が不十分となり、醸造酢
が多すぎると酸味、酸臭が強すぎて食品的価値が低下す
る。好ましくは、重量比で約８／２〜２／８である。本
発明の食品保存用製剤は、粉末状であってもよく、液状
であってもよい。The fermented seasoning obtained from the Bifidobacterium culture and the brewed vinegar can be mixed in a weight ratio of about 10/1 to 1/10. If the fermented seasoning obtained from the bifidobacterium culture solution is too large, the food preserving power becomes insufficient. If the brewed vinegar is too large, the acidity and acid smell are too strong, and the food value is reduced. Preferably, the weight ratio is about 8/2 to 2/8. The preparation for preserving food of the present invention may be in the form of powder or liquid.
【００１３】ビフィズス菌培養液から得られる発酵調味
料と醸造酢との混合物でも十分に保存力があり商品的価
値も高いが、さらに、必要に応じて、有機酸及び／又は
その塩、グリシン、低級モノグリセリド、リゾチーム、
プロタミン、ε−ポリリジン、孟宗竹抽出物、補骨脂抽
出物、及び甘草油抽出物からなる群から選択される物質
が１種又は２種以上含有される。これらの物質を添加す
ることにより、保存力が増強される。A mixture of a fermented seasoning obtained from a culture of Bifidobacteria and brewed vinegar has a sufficient preservative power and a high commercial value. However, if necessary, an organic acid and / or a salt thereof, glycine, Lower monoglyceride, lysozyme,
It contains one or more substances selected from the group consisting of protamine, ε-polylysine, Moso bamboo extract, bone marrow extract, and licorice oil extract. The addition of these substances enhances the preservative power.
【００１４】有機酸としては、酢酸、クエン酸、リンゴ
酸、コハク酸、酒石酸、アジピン酸、乳酸等が挙げら
れ、有機酸の塩としては、Ｎａ、Ｋ等のアルカリ金属塩
が挙げられる。低級モノグリセリドとしては、炭素数８
〜１２の脂肪酸を有するものが挙げられ、中でも飽和脂
肪酸であるカプリル酸、カプリン酸、ラウリン酸を有す
るものが挙げられる。Examples of the organic acid include acetic acid, citric acid, malic acid, succinic acid, tartaric acid, adipic acid, lactic acid and the like, and examples of the salt of the organic acid include alkali metal salts such as Na and K. As the lower monoglyceride, C 8
And those having a saturated fatty acid such as caprylic acid, capric acid, and lauric acid.
【００１５】前記物質は、ビフィズス菌培養液から得ら
れる発酵調味料と醸造酢との合計１０重量部に対して、
０．００１〜１００重量部含有される。好ましくは、
０．０１重量部〜１０重量部、より好ましくは０．０５
重量部〜５重量部含まれる。[0015] The above-mentioned substance is based on a total of 10 parts by weight of a fermented seasoning obtained from the culture solution of Bifidobacterium and brewed vinegar.
0.001 to 100 parts by weight is contained. Preferably,
0.01 part by weight to 10 parts by weight, more preferably 0.05 part by weight
Parts by weight to 5 parts by weight.
【００１６】上記のように製造された食品保存用製剤
は、食品に対して、０．１〜１０重量％添加される。よ
り好ましくは、約０．５〜５重量％添加される。このよ
うな範囲で本発明の食品保存用製剤を含む食品は、日持
ちもよく、原料の風味を損なわない。The preparation for preserving food prepared as described above is added in an amount of 0.1 to 10% by weight based on the food. More preferably, about 0.5 to 5% by weight is added. The food containing the food preservation preparation of the present invention in such a range has a long shelf life and does not impair the flavor of the raw material.
【００１７】[0017]
【実施例】以下、実施例を挙げて本発明を説明するが、
本発明はこの実施例に限定されない。なお、実施例にお
いては、ビフィズス菌培養液から得られる発酵調味料と
して、森永乳業株式会社が販売している発酵調味粉末
（商品名ＣＢＷ−３０）を用い、醸造酢として、キュー
ピー醸造株式会社製の醸造酢を用いた。Hereinafter, the present invention will be described with reference to examples.
The present invention is not limited to this embodiment. In the examples, a fermented seasoning powder (trade name: CBW-30) sold by Morinaga Milk Industry Co., Ltd. was used as a fermented seasoning obtained from a bifidobacterium culture solution. Brewed vinegar was used.
【００１８】（実施例１）ビフィズス菌発酵調味粉末３
０重量部と醸造酢を７０重量部とを混合して食品保存用
製剤を調製した。得られた製剤は、酸味、酸臭が少な
く、マイルドな味と香りがした。この得られた製剤１．
２５重量部とマヨネーズ２５重量部を均一に混合した。
これをキュウリ１００重量部に加えてよく混合して、キ
ャベツサラダを調理した。(Example 1) Bifidobacterium fermented seasoning powder 3
0 parts by weight and 70 parts by weight of brewed vinegar were mixed to prepare a preparation for food preservation. The resulting preparation had little acidity and acid odor, and had a mild taste and aroma. The resulting formulation
25 parts by weight and 25 parts by weight of mayonnaise were uniformly mixed.
This was added to 100 parts by weight of cucumber and mixed well to cook a cabbage salad.
【００１９】（比較例１〜２）比較として、食品保存用
製剤を添加しないもの（無添加）、ビフィズス菌発酵調
味粉末のみを１．２５重量部添加したもの（比較例
１）、醸造酢のみを１．２５重量部添加したもの（比較
例２）を用いた。実施例、無添加、及び比較例１〜２の
保存効果を検討した。結果を表１に示した。表１におい
て、数値は、１５℃で保存したときの生菌数（個／ｇ）
を表す。(Comparative Examples 1 and 2) As a comparison, those without the food preservative preparation (no addition), those with only 1.25 parts by weight of the bifidobacterium fermented seasoning powder (Comparative Example 1), and those with only brewed vinegar (Comparative Example 2) was used. The preservation effects of the example, no addition, and comparative examples 1 and 2 were examined. The results are shown in Table 1. In Table 1, the numerical values are the number of viable bacteria (number / g) when stored at 15 ° C.
Represents
【００２０】[0020]
【表１】 [Table 1]
【００２１】比較例１、２は、無添加に比べて２日目で
も生菌数が１／１０にしかならず、４日目では無添加と
変わらないが、本発明の実施例１は無添加に比べて２〜
４日目でも生菌数が１／１０００になることがわかっ
た。保存期間も２倍程度になった。In Comparative Examples 1 and 2, the viable cell count was only 1/10 on the second day as compared with the case where no additive was added, and it was the same as the case where no additive was added on the fourth day. 2 compared
Even on the fourth day, it was found that the number of viable bacteria was 1/1000. The storage period also doubled.
【００２２】（実施例２）ビフィズス菌発酵調味粉末７
０重量部と醸造酢を３０重量部とを混合して、食品保存
用製剤を調製した。得られた製剤は、酸味、酸臭が少な
く、マイルドな香りがした。(Example 2) Bifidobacterium fermented seasoning powder 7
0 parts by weight and 30 parts by weight of brewed vinegar were mixed to prepare a preparation for food preservation. The resulting preparation had little acidity and acid odor, and had a mild scent.
【００２３】合挽きミンチ肉６５重量部、タマネギ２５
重量部、パン粉７重量部、グルタミン酸ナトリウム０．
３重量部、胡椒０．１重量部に得られた食品保存用製剤
を１重量部加えて混合した。５０ｇを成型し、１８０℃
のオーブンで１５分間焼いた。このハンバーグを簡易包
装し、１５℃で保存して生菌数を測定した。65 parts by weight minced minced meat, 25 onions
Parts by weight, 7 parts by weight of bread crumb, sodium glutamate 0.1 part by weight.
One part by weight of the obtained food preservation preparation was added to 3 parts by weight and 0.1 part by weight of pepper and mixed. Mold 50g, 180 ℃
Bake in oven for 15 minutes. This hamburger was simply packaged, stored at 15 ° C., and the viable cell count was measured.
【００２４】（比較例３〜４）比較として、食品保存用
製剤を添加しないもの（無添加）、ビフィズス菌発酵調
味粉末のみを１重量部添加したもの（比較例３）、醸造
酢のみを１重量部添加したもの（比較例４）を用いて同
様に調理し、１５℃で保存して生菌数を測定した。結果
を表２に示した。表２において、数値は、１５℃で保存
したときの生菌数（個／ｇ）を表す。(Comparative Examples 3 and 4) As a comparison, one without the preparation for preserving food (no addition), one with 1 part by weight of the bifidobacterium fermented seasoning powder alone (Comparative Example 3), and one with only brewed vinegar The mixture was prepared in the same manner as that of the above (Comparative Example 4) to which parts by weight were added, stored at 15 ° C., and the viable cell count was measured. The results are shown in Table 2. In Table 2, the numerical values represent the viable cell count (cells / g) when stored at 15 ° C.
【００２５】[0025]
【表２】 [Table 2]
【００２６】比較例３、４は、無添加に比べて４日目に
おいて生菌数が１／１０にしかならないが、本発明の実
施例１は無添加に比べて生菌数が１／１，０００になる
ことがわかった。保存期間も２倍程度になった。In Comparative Examples 3 and 4, the number of viable bacteria was only 1/10 on the fourth day as compared with the case where no additive was added. However, in Example 1 of the present invention, the number of viable bacteria was 1/1 compared to the case where no additive was added. 2,000. The storage period also doubled.
【００２７】（実施例３）ビフィズス菌発酵調味粉末３
０重量部と醸造酢を７０重量部とを混合して、食品保存
用製剤を調製した。得られた製剤は、酸味、酸臭が少な
く、マイルドな香りがした。(Example 3) Bifidobacterium fermented seasoning powder 3
0 parts by weight and 70 parts by weight of brewed vinegar were mixed to prepare a food preservation preparation. The resulting preparation had little acidity and acid odor, and had a mild scent.
【００２８】皮をむき、３ｃｍにカットした人参１００
重量部、調味液（水８６重量部、醤油１１重量部、みり
ん３重量部、粉末だし１重量部、砂糖１重量部）１００
重量部に、得られた食品保存用製剤を２．０重量部加え
て、調理鍋で３０分間加熱した。Ginseng 100 peeled and cut into 3 cm
100 parts by weight, seasoning liquid (86 parts by weight of water, 11 parts by weight of soy sauce, 3 parts by weight of mirin, 1 part by weight of powder stock, 1 part by weight of sugar) 100
2.0 parts by weight of the obtained preparation for preserving food was added to parts by weight, and the mixture was heated in a cooking pan for 30 minutes.
【００２９】（比較例５〜８）比較として、食品保存用
製剤を添加しないもの（無添加）、ビフィズス菌発酵調
味粉末のみを２重量部添加したもの（比較例５）、醸造
酢のみを２重量部添加したもの（比較例６）、氷酢酸１
０重量部と精製水９０重量部との混合液を２重量部添加
したもの（比較例７）、及びビフィズス菌発酵調味粉末
３０重量部、氷酢酸７重量部と精製水６３重量部の混合
液を２重量部添加したもの（比較例８）用いて、同様に
調理した。(Comparative Examples 5 to 8) As comparisons, those without the food preservative preparation (no addition), those with only 2 parts by weight of the bifidobacterium fermented seasoning powder alone (Comparative Example 5), and those with only brewed vinegar By weight (Comparative Example 6), glacial acetic acid 1
A mixture obtained by adding 2 parts by weight of a mixture of 0 parts by weight and 90 parts by weight of purified water (Comparative Example 7), and a mixture of 30 parts by weight of bifidobacterium fermented seasoning powder, 7 parts by weight of glacial acetic acid and 63 parts by weight of purified water (Comparative Example 8) and cooked in the same manner.
【００３０】実施例３、無添加、比較例５〜８の調理物
を１０人のパネラーに試食してもらい、以下の３段階の
評価： ０：無添加と変わらない １：やや味覚の変化がある（わずかな酸味、酸臭を感じ
る） ２．味覚の変化が大きい（酸味、酸臭を感じる） を行った。結果を表３に示す。The foods of Example 3, no additive, and Comparative Examples 5 to 8 were tasted by 10 panelists, and evaluated in the following three grades: 0: No change from no addition 1: Slight change in taste Yes (a slight acidity or acid odor is felt) The taste change was large (feeling sourness and acid odor). Table 3 shows the results.
【００３１】[0031]
【表３】 [Table 3]
【００３２】本発明の食品保存用製剤は、酸味、酸臭が
抑制されていることがわかる。合成酢を用いた場合は、
酸味、酸臭が改善されないことも示された。It can be seen that the food preservation preparation of the present invention has suppressed sourness and acid odor. When using synthetic vinegar,
It was also shown that the acidity and acid odor were not improved.
【００３３】次に、実施例３、比較例５〜８で得られた
人参煮物を簡易包装し、１５℃で保存して生菌数を測定
した。結果を表４に示した。表４において、数値は、１
５℃で保存したときの生菌数（個／ｇ）を表す。Next, the ginseng stew obtained in Example 3 and Comparative Examples 5 to 8 was simply packaged, stored at 15 ° C., and the viable cell count was measured. The results are shown in Table 4. In Table 4, the numerical value is 1
Represents the viable cell count (cells / g) when stored at 5 ° C.
【００３４】[0034]
【表４】 [Table 4]
【００３５】比較例５、６は、無添加に比べて４日目に
おいて生菌数が１／１０にしかならず、５日目では無添
加と変わらないが、本発明の実施例３は無添加に比べて
生菌数が４〜６日目においても１／１０００になること
がわかった。保存期間も２倍程度になった。合成酢を用
いた比較例８と比べても、日持ちは改善されている。In Comparative Examples 5 and 6, the number of viable bacteria was only 1/10 on the fourth day as compared with the case where no additive was added. In comparison, it was found that the viable cell count became 1/1000 even on the fourth to sixth days. The storage period also doubled. Compared with Comparative Example 8 using synthetic vinegar, the shelf life is improved.
【００３６】（実施例４）ビフィズス菌発酵調味粉末４
０重量部と醸造酢を４０重量部と酢酸ナトリウム２０重
量部とを混合して、食品保存用製剤を調製した。得られ
た製剤は、酸味、酸臭が少なく、マイルドな香りがし
た。Example 4 Bifidobacterium Fermented Seasoning Powder 4
0 parts by weight, 40 parts by weight of brewed vinegar and 20 parts by weight of sodium acetate were mixed to prepare a preparation for food preservation. The resulting preparation had little acidity and acid odor, and had a mild scent.
【００３７】全卵７５重量部、澱粉２重量部、調味液
（水８５重量部、醤油３重量部、みりん９重量部、粉末
だし３重量部）２３重量部に、得られた食品保存用製剤
を１重量部加えて焼き上げた。The resulting food preservative preparation was mixed with 75 parts by weight of whole egg, 2 parts by weight of starch, and 23 parts by weight of seasoning liquid (85 parts by weight of water, 3 parts by weight of soy sauce, 9 parts by weight of mirin, 3 parts by weight of powdered soup). Was added and baked.
【００３８】（比較例９〜１０）比較として、食品保存
用製剤を添加しないもの（無添加）、ビフィズス菌発酵
調味粉末のみを１重量部添加したもの（比較例９）、醸
造酢のみを１重量部添加したもの（比較例１０）を用い
て玉子焼きを調理した。実施例、無添加、及び比較例の
玉子焼きを簡易包装し、１５℃で保存して生菌数を測定
した。結果を表５に示した。表５において、数値は、１
５℃で保存したときの生菌数（個／ｇ）を表す。(Comparative Examples 9 to 10) As a comparison, one without a food preservation preparation (no addition), one with only 1 part by weight of bifidobacterium fermented seasoning powder (Comparative Example 9), and one with brewed vinegar alone Egg baked was cooked using what was added by weight (Comparative Example 10). The eggs of Examples, no additives and Comparative Examples were simply packaged, stored at 15 ° C., and the viable cell count was measured. Table 5 shows the results. In Table 5, the numerical value is 1
Represents the viable cell count (cells / g) when stored at 5 ° C.
【００３９】[0039]
【表５】 [Table 5]
【００４０】比較例９、１０は、無添加に比べて４日目
において生菌数が１／１０にしかならないが、本発明の
実施例４は６日目においても無添加に比べて生菌数が１
／１００，０００、比較例と比べても、１／１０，００
０になることがわかった。In Comparative Examples 9 and 10, the number of viable bacteria was only 1/10 on the fourth day as compared with the case where no additive was added. Number one
/ 100,000, 1 / 10,000 compared to the comparative example
It turned out to be 0.
【００４１】[0041]
【発明の効果】本発明の食品保存用製剤は、ビフィズス
菌培養液から得られる発酵調味料と醸造酢とを含有する
ことにより、食品保存性が大きく向上するのみならず、
酸味、酸臭が少なく、マイルドな香りがして商品価値が
大きく向上する。さらに、有機酸及び／又はその塩、グ
リシン、低級モノグリセリド、リゾチーム、プロタミ
ン、ε−ポリリジン、孟宗竹抽出物、補骨脂抽出物、及
び甘草油抽出物からなる群から選択される物質を１種又
は２種以上含有することにより、さらに保存性が高ま
る。EFFECTS OF THE INVENTION The food preservation preparation of the present invention not only greatly improves food preservability by containing a fermented seasoning obtained from a Bifidobacterium culture solution and brewed vinegar,
Less acidity and acid odor, mild scent, and greatly enhances commercial value. Further, one or more substances selected from the group consisting of organic acids and / or salts thereof, glycine, lower monoglycerides, lysozyme, protamine, ε-polylysine, Moso bamboo extract, osteoclast extract, and licorice oil extract, By containing two or more, the storage stability is further enhanced.
Claims (4)
味料と醸造酢とを含有することを特徴とする食品保存用
製剤。1. A preparation for preserving food, comprising a fermented seasoning obtained from a culture solution of Bifidobacterium and brewed vinegar.
ン、低級モノグリセリド、リゾチーム、プロタミン、ε
−ポリリジン、孟宗竹抽出物、補骨脂抽出物、及び甘草
油抽出物からなる群から選択される物質を１種又は２種
以上含有する請求項１に記載の食品保存用製剤。2. An organic acid and / or a salt thereof, glycine, lower monoglyceride, lysozyme, protamine, ε
The food preservation preparation according to claim 1, wherein the preparation contains one or more substances selected from the group consisting of polylysine, Moso bamboo extract, bone marrow extract, and licorice oil extract.
味料と醸造酢との合計１０重量部に対して、前記物質が
０．００１〜１００重量部含有されている、請求項２に
記載の食品保存用製剤。3. The food according to claim 2, wherein the substance is contained in an amount of 0.001 to 100 parts by weight based on a total of 10 parts by weight of the fermented seasoning obtained from the bifidobacterium culture and the brewed vinegar. Preparation for storage.
食品保存用製剤を、０．１〜１０重量％含む食品。4. A food containing the food preservation preparation according to claim 1 in an amount of 0.1 to 10% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11122968A JP2000312574A (en) | 1999-04-28 | 1999-04-28 | Food preserving formulation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11122968A JP2000312574A (en) | 1999-04-28 | 1999-04-28 | Food preserving formulation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000312574A true JP2000312574A (en) | 2000-11-14 |
Family
ID=14849071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11122968A Pending JP2000312574A (en) | 1999-04-28 | 1999-04-28 | Food preserving formulation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000312574A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1192867A3 (en) * | 2000-09-28 | 2002-07-17 | Societe Des Produits Nestle S.A. | Method of preservation of a food product |
| EP1723857A1 (en) * | 2005-05-16 | 2006-11-22 | Kraft Foods Holdings, Inc. | Synergistic antimicrobial system |
| JP2008022804A (en) * | 2006-07-24 | 2008-02-07 | Kyowa Hakko Foods Kk | Agent to prevent food from falling apart while boiling |
| JP2013070676A (en) * | 2011-09-28 | 2013-04-22 | Biogenic Co Ltd | Method of manufacturing paste containing ginger |
-
1999
- 1999-04-28 JP JP11122968A patent/JP2000312574A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1192867A3 (en) * | 2000-09-28 | 2002-07-17 | Societe Des Produits Nestle S.A. | Method of preservation of a food product |
| EP1723857A1 (en) * | 2005-05-16 | 2006-11-22 | Kraft Foods Holdings, Inc. | Synergistic antimicrobial system |
| JP2008022804A (en) * | 2006-07-24 | 2008-02-07 | Kyowa Hakko Foods Kk | Agent to prevent food from falling apart while boiling |
| JP4649376B2 (en) * | 2006-07-24 | 2011-03-09 | キリン協和フーズ株式会社 | Anti-boiled agent |
| JP2013070676A (en) * | 2011-09-28 | 2013-04-22 | Biogenic Co Ltd | Method of manufacturing paste containing ginger |
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