JP2002330742A - Food additive composition - Google Patents
Food additive compositionInfo
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- JP2002330742A JP2002330742A JP2002064554A JP2002064554A JP2002330742A JP 2002330742 A JP2002330742 A JP 2002330742A JP 2002064554 A JP2002064554 A JP 2002064554A JP 2002064554 A JP2002064554 A JP 2002064554A JP 2002330742 A JP2002330742 A JP 2002330742A
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、加熱調理後も、食品の
焦げ色・焼き色などの色調に影響しない日持ち向上剤に
関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a shelf life improving agent which does not affect the color tone of a food, such as burnt or burnt color, even after cooking.
【０００２】[0002]
【従来の技術】近年、若年の単身生活者、共働きの夫
婦、独居老人の増加等の社会環境の変化から、調理加工
済食品の販売が増加してきており、食品を、調理後に配
送するという流通形態が一般的になってきている。この
ような食品物流の変化に伴い、調理加工食品の日持ち向
上剤の需要が増している。従来、食品の日持ち向上剤に
ついては種々の方法が検討されてきたが、酢酸、クエン
酸などの酸を多量添加によりｐＨを低下調整する、食塩
などを多量に添加する又は静菌作用を持つアミノ化合物
であるグリシンと酸を組み合わせることにより、保存性
を高める方法が一般的に知られている。2. Description of the Related Art In recent years, the sales of cooked and processed foods have increased due to changes in the social environment, such as an increase in young single people, couples working together, and elderly people living alone. The form is becoming more common. With such a change in food distribution, demand for a shelf life improver for cooked and processed foods is increasing. Conventionally, various methods have been studied for the shelf life improver of food, but the pH is adjusted to lower by adding a large amount of an acid such as acetic acid or citric acid; It is generally known to combine glycine, which is a compound, with an acid to increase the storage stability.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、酸又は
食塩を多量に添加する方法により保存性を高めた場合、
酸味、酸臭が強まったり、味付けが濃すぎて食べにく
い。又、この酸味、酸臭、塩味をマスクするために、う
まみ成分である各種アミノ酸が添加される場合があり、
適度な焦げ色、焼き色を食品に付加するために添加され
る糖類とうまみ成分であるアミノ酸の反応（メイラード
反応）により濃い焦げ色、焼色を呈し、食品の外観・色
調に過度に影響するという問題を有していた。However, when the preservability is enhanced by a method of adding a large amount of acid or salt,
The sourness and acid smell increase and the flavor is too thick to eat. Also, in order to mask this acidity, acid odor, salty taste, various amino acids that are umami components may be added,
The reaction of sugars and umami components, amino acids, which are added to add a moderate burnt or baked color to food, gives a deep burnt or burnt color, and excessively affects the appearance and color of food. Had the problem that
【０００４】又、グリシンと酸を組み合わせる方法によ
る場合は、加熱調理によりグリシンと適度な焦げ色、焼
き色を食品に付加するために添加される糖類のメイラー
ド反応により濃い焦げ色、焼色を呈し、食品の外観・色
調に過度に影響するという問題を有していた。食品の外
観・色調に過度に影響させない、日持ち向上組成物とし
ては、リゾチームと有機酸とを配合してなる「抗菌性固
体組成物」（特開平９−２３５２０９号公報）が存在す
ることが知られているが、有機酸の配合が適切でない場
合は、日持ち効果を示さない。濃い焦げ色、焼色を呈す
る調理加工食品は、商品性に大きく影響するため、外
観、色調が保たれ、高い日持ち向上効果を示す食品添加
物が望まれていた。[0004] In addition, when a method of combining glycine and an acid is used, a dark brown or brown color is exhibited by the Maillard reaction of glycine and a sugar added to add an appropriate brown or brown color to food by heating. In addition, there is a problem that the appearance and color tone of the food are excessively affected. It is known that there is an "antimicrobial solid composition" (Japanese Patent Laid-Open No. 9-235209) as a composition for improving shelf life, which does not unduly affect the appearance and color tone of food, which comprises lysozyme and an organic acid. However, if the compounding of the organic acid is not appropriate, the composition does not have a long-lasting effect. Since cooked processed foods exhibiting a deep burnt color and a baked color greatly affect the commercial properties, food additives which maintain the appearance and color tone and exhibit a high shelf life improving effect have been desired.
【０００５】[0005]
【課題を解決するための手段】本発明者はこの様な現状
に鑑み鋭意検討を行った結果、下記の方法で外観、色調
が保たれ、高い日持ち向上効果を示す食品添加物を製造
できることを見出し、本発明を完成させた。すなわち、
本発明は、高分子性天然抗菌性物質、一種以上の有機酸
又はその塩及び一種以上の酢酸塩を含有する食品添加組
成物あり、高分子性天然抗菌性物質、一種以上の有機酸
又はその塩及び一種以上の酢酸塩を含有する日持ち向上
食品添加組成物であり、高分子性天然抗菌性物質がリゾ
チーム又は茶抽出物である事、有機酸がアジピン酸又は
フマル酸であること、酢酸塩が酢酸ナトリウムであるこ
とが可能である。又、リゾチーム、アジピン酸、フマル
酸一ナトリウム、酢酸ナトリウムを含有することもでき
る。リゾチームの含有量が0.1〜1重量％であり、アジピ
ン酸の含有量が5〜30重量％であり、フマル酸一ナトリ
ウムの含有量が1〜5重量％であり、酢酸ナトリウムの含
有量が30〜70重量％であることも可能である。加えて、
高分子性天然抗菌性物質、一種以上の有機酸又はその塩
及び一種類以上の酢酸塩を含有する食品添加組成物を使
用した食品の日持ちを向上する方法である。この方法の
高分子性天然抗菌性物質がリゾチーム又は茶抽出物であ
る事、有機酸がアジピン酸又はフマル酸であること、酢
酸塩が酢酸ナトリウムであることが可能である。又、リ
ゾチーム、アジピン酸、フマル酸一ナトリウム、酢酸ナ
トリウム、トレハロースを含有することも可能であり、
加えて、リゾチームの含有量が0.1〜1重量％であり、ア
ジピン酸の含有量が5〜30重量％であり、フマル酸一ナ
トリウムの含有量が1〜5重量％であり、酢酸ナトリウム
の含有量が30〜70重量％である事が可能である。Means for Solving the Problems The present inventor has conducted intensive studies in view of such a situation, and as a result, has found that it is possible to produce a food additive which maintains the appearance and color tone and exhibits a high shelf life improving effect by the following method. Heading, the present invention has been completed. That is,
The present invention is a food additive composition containing a polymeric natural antibacterial substance, one or more organic acids or salts thereof and one or more acetates, and a polymeric natural antibacterial substance, one or more organic acids or a mixture thereof. A long-lasting food additive composition containing a salt and at least one acetate, wherein the high-molecular natural antibacterial substance is lysozyme or tea extract, the organic acid is adipic acid or fumaric acid, acetate Can be sodium acetate. It may also contain lysozyme, adipic acid, monosodium fumarate and sodium acetate. The content of lysozyme is 0.1-1 wt%, the content of adipic acid is 5-30 wt%, the content of monosodium fumarate is 1-5 wt%, and the content of sodium acetate is 30 wt%. It can be up to 70% by weight. in addition,
This is a method for improving the shelf life of food using a food additive composition containing a high-molecular natural antibacterial substance, one or more organic acids or salts thereof, and one or more acetates. It is possible that the polymeric natural antimicrobial substance of this method is lysozyme or tea extract, the organic acid is adipic acid or fumaric acid, and the acetate is sodium acetate. It is also possible to contain lysozyme, adipic acid, monosodium fumarate, sodium acetate, trehalose,
In addition, the content of lysozyme is 0.1-1 wt%, the content of adipic acid is 5-30 wt%, the content of monosodium fumarate is 1-5 wt%, the content of sodium acetate is It is possible for the amount to be between 30 and 70% by weight.
【０００６】[0006]
【発明の実施の形態】本発明は、アミノ酸以外の抗菌成
分で、高い抗菌力を有する高分子性天然抗菌性物質を使
用する、調理加工した食品の外観・色調に影響しない日
持ち向上組成物に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a composition for improving shelf life, which does not affect the appearance and color of cooked foods, using an antibacterial ingredient other than amino acids and a high-molecular natural antibacterial substance having high antibacterial activity. Things.
【０００７】本発明において使用する高分子性天然抗菌
性物質、有機酸又はその塩、酢酸塩等は食品添加物とし
て許可されているものであれば限定されない。[0007] The high-molecular natural antibacterial substance, organic acid or its salt, acetate and the like used in the present invention are not limited as long as they are permitted as food additives.
【０００８】本発明における高分子性天然抗菌性物質と
は、具体的には例えばリゾチーム、茶抽出物等を挙げる
ことができるが、これに限定されない。高分子性天然抗
菌性物質としてよく知られているポリリジン、プロタミ
ンは、有機酸との配合により効果を示さない場合がある
ため、好ましくは、より効果の高いリゾチームを使用す
る。リゾチームは抗菌活性を有する酵素としてよく知ら
れており、他の抗菌作用を有する成分と併用して食品添
加剤として用いられている。[0008] Specific examples of the high-molecular natural antibacterial substance in the present invention include, but are not limited to, lysozyme and tea extract. Polylysine and protamine, which are well known as high-molecular natural antibacterial substances, may not show any effect due to blending with an organic acid. Therefore, lysozyme having higher effect is preferably used. Lysozyme is well known as an enzyme having antibacterial activity, and is used as a food additive in combination with other components having antibacterial activity.
【０００９】また、リゾチームは酵素であるにもかかわ
らず、加熱によってその静菌作用が促進されるという特
徴を有しており、加熱調理後の食品の日持ち向上に大き
く寄与していると考えられる。[0009] In addition, although lysozyme is an enzyme, it has the characteristic that its bacteriostatic action is promoted by heating, and is considered to have greatly contributed to the improvement of the shelf life of foods after cooking. .
【００１０】本発明における有機酸としては、具体的に
は、アジピン酸、コハク酸、フマル酸、フマル酸等及び
そのナトリウム塩、カルシウム塩等を挙げることができ
るが、これに限定されない。より好ましくは、アジピン
酸、フマル酸及びその塩を使用する。[0010] Specific examples of the organic acid in the present invention include, but are not limited to, adipic acid, succinic acid, fumaric acid, fumaric acid and the like, and sodium salts and calcium salts thereof. More preferably, adipic acid, fumaric acid and salts thereof are used.
【００１１】次に、本発明における酢酸塩としては、具
体的には、酢酸ナトリウムを挙げることができるが、こ
れに限定されない。Next, specific examples of the acetate in the present invention include, but are not limited to, sodium acetate.
【００１２】また、本発明において使用する高分子性天
然抗菌性物質、有機酸又はその塩或いは酢酸塩、糖類の
種類と使用量は限定されないが、通常は、リゾチームの
含有量が0.1〜1重量％であり、アジピン酸の含有量が5
〜30重量％であり、フマル酸一ナトリウムの含有量が1
〜5重量％であり、酢酸ナトリウムの含有量が30〜70重
量％を使用する。好ましくは、リゾチームの含有量が0.
1〜1重量％であり、アジピン酸の含有量が10〜20重量％
であり、フマル酸一ナトリウムの含有量が2〜5重量％で
あり、酢酸ナトリウムの含有量が40〜70重量％を使用す
る。The type and amount of the natural high-molecular antibacterial substance, organic acid or its salt or acetate, and saccharide used in the present invention are not limited, but the lysozyme content is usually 0.1 to 1% by weight. %, And the content of adipic acid is 5%
~ 30% by weight and the content of monosodium fumarate is 1
55% by weight, and the content of sodium acetate is 30-70% by weight. Preferably, the content of lysozyme is 0.
1 to 1% by weight, the content of adipic acid is 10 to 20% by weight
The content of monosodium fumarate is 2 to 5% by weight, and the content of sodium acetate is 40 to 70% by weight.
【００１３】[0013]
【実施例】次に、本発明を実施例に基づいて具体的に説
明するが、本発明は当該実施例のみに限定されるもので
はない。Next, the present invention will be specifically described based on examples, but the present invention is not limited to only the examples.
【００１４】 Ｆ−Ｎａ：フマル酸一ナトリウム MR-Na：メタリン酸ナトリウム PR-Na：ポリリン酸ナトリウム[0014] F-Na: monosodium fumarate MR-Na: sodium metaphosphate PR-Na: sodium polyphosphate
【００１５】試験例１ ハンバーグ 上記実施例１あるいは比較例１ないし３を、下記ハンバ
ーグベース処方に各0.5％添加し、後述の方法にてハン
バーグを製造した。Test Example 1 Hamburger Example 1 or Comparative Examples 1 to 3 were added to each of the following hamburger base formulations in an amount of 0.5%, and a hamburger was produced by the method described below.
【００１６】（ハンバーグのベース処方） 原材料 配合量（ｇ） 豚挽肉 116 玉ねぎ（ソテー済み） 30 パン粉 14 大豆タンパク 12 卵白粉末 1.4 食塩 0.8 コショー 0.2 ナツメグ 0.2 グルタミン酸ナトリウム 0.2 水 25.2 合計 200(Hamburg's base formula) Ingredients Ingredients (g) Ground pork 116 Onions (sauteed) 30 Bread crumbs 14 Soy protein 12 Egg white powder 1.4 Salt 0.8 Kosho 0.2 Nutmeg 0.2 Sodium glutamate 0.2 Water 25.2 Total 200
【００１７】（ハンバーグの製造方法）原材料200gをよ
く混合し、実施例１あるいは比較例1ないし3を、それぞ
れ1g添加して、更に混合した（原材料に対し0.5重量％
添加）。また、組成物を全く添加しないブランク品も製
造した。一個あたり25gにハンバーグを成形し、ガスオ
ーブンにて230℃で13分間焼成後室温にて冷却した。(Manufacturing method of hamburger) 200 g of raw materials were mixed well, 1 g of each of Example 1 or Comparative Examples 1 to 3 was added, and further mixed (0.5% by weight based on the raw materials).
Addition). In addition, a blank product to which no composition was added was also manufactured. A hamburger was molded into 25 g per piece, baked in a gas oven at 230 ° C. for 13 minutes, and then cooled at room temperature.
【００１８】（ハンバーグの評価）組成物によるハンバ
ーグに対する静菌効果を、特開平8−196252号公報６頁
に記載されたバイオサーモアナライザー（BTA）試験に
より評価した（試験温度：30℃）。また熟練したモニタ
ー５名により、外観を目視により本発明組成物無添加品
と比較して、焼き色は濃さおよび焦げ目の程度につい
て、それぞれ評価した。(Evaluation of Hamburger) The bacteriostatic effect of the composition on a hamburger was evaluated by a biothermoanalyzer (BTA) test described on page 6 of JP-A-8-196252 (test temperature: 30 ° C.). In addition, five skilled monitors visually evaluated the appearance and the degree of burn and the degree of burn, respectively, in comparison with the product of the present invention without additives.
【００１９】 BTA試験；ピーク時間の長いものほど、静菌効果に優れている。 外観； 無添加との差はない × 無添加と比較すると焼き色が濃く、焦げ目が目立つBTA test: The longer the peak time, the better the bacteriostatic effect. Appearance; no difference from additive-free × Compared with additive-free, burnt color is darker and burnt-out is noticeable
【００２０】 [0020]
【００２１】上記評価結果が示すように、本発明組成物
を添加することにより、ハンバーグの外観に影響を与え
ることなく日持ちを向上させることが明らかである。リ
ゾチームを含有する比較例1は、有機酸の配合が適切で
ないため、静菌効果が低下していることが判明した。ポ
リリジンを含有する比較例２は、外観、色調には大きな
影響を与えないものの、静菌効果で、本発明より劣って
いる事が判明した。As shown by the above evaluation results, it is clear that the addition of the composition of the present invention improves the shelf life without affecting the appearance of the hamburger. Comparative Example 1 containing lysozyme was found to have a reduced bacteriostatic effect because of the inadequate formulation of the organic acid. Comparative Example 2 containing polylysine did not significantly affect the appearance and color tone, but was found to be inferior to the present invention in bacteriostatic effect.
【００２２】試験例２ 鶏唐揚げ 上記実施例１及び比較例４乃至６を、下記バッター液処
方に各0.5重量％添加し、後述の方法にて鶏唐揚げを製
造した。Test Example 2 Chicken fried chicken The above Example 1 and Comparative Examples 4 to 6 were each added to the following batter solution formulation in an amount of 0.5% by weight, and chicken fried chicken was produced by the method described below.
【００２３】（バッター液配合処方） 原材料 配合量(g) 小麦粉 26 馬鈴薯でんぷん 22.5 醤油 13 食塩 0.7 ナツメグ 0.3 グルタミン酸ナトリウム 0.3 植物油 7 水 30.2 合計 100(Battery liquid formulation) Ingredients Blending amount (g) Flour 26 Potato starch 22.5 Soy sauce 13 Salt 0.7 Nutmeg 0.3 Sodium glutamate 0.3 Vegetable oil 7 Water 30.2 Total 100
【００２４】（鶏唐揚げの製造方法）鶏胸肉を15gにカ
ットし（計１０個）、組成物0.5gを添加したバッター液
100gと混合する。180℃で３分間油ちょう後、室温にて
冷却した。なお、組成物を全く添加しないブランク品も
製造した。(Production method of chicken fried chicken) Chicken breast is cut into 15 g (total of 10 pieces), and batter solution containing 0.5 g of the composition is added.
Mix with 100g. After frying at 180 ° C. for 3 minutes, the mixture was cooled at room temperature. A blank without any composition was also manufactured.
【００２５】（鶏唐揚げの評価）試験例２で得た鶏唐揚
げに対する組成物の静菌効果及び、外観に対する影響を
試験例１と同様の方法で評価した。(Evaluation of Fried Chicken) The bacteriostatic effect of the composition on the fried chicken obtained in Test Example 2 and the effect on the appearance were evaluated in the same manner as in Test Example 1.
【００２６】 [0026]
【００２７】上記評価結果が示すように、鶏唐揚げにお
いても本発明組成物を添加することにより、外観に影響
することなく日持ちを顕著に向上させることが明らかで
ある。ポリリジンを含有する比較例４は、静菌効果が低
下しているのみならず、外観、色調にも影響があること
が判明した。プロタミンを含有する比較例６は、外観、
色調には大きな影響を与えないものの、静菌効果で、本
発明より劣っている事が判明した。As shown by the above evaluation results, it is apparent that the addition of the composition of the present invention also significantly improves the shelf life of chicken fried chicken without affecting the appearance. It was found that Comparative Example 4 containing polylysine not only reduced the bacteriostatic effect but also affected the appearance and color tone. Comparative Example 6 containing protamine had an appearance,
Although the color tone was not significantly affected, it was found that the bacteriostatic effect was inferior to that of the present invention.
【００２８】[0028]
【発明の効果】上記評価結果が示すように、本発明組成
物を添加することにより、食品の外観に影響することな
く食品の日持ちを顕著に向上させることが明らかであ
る。As shown by the above evaluation results, it is clear that the addition of the composition of the present invention significantly improves the shelf life of food without affecting the appearance of the food.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 古部 健太郎 神奈川県横浜市泉区新橋町1300−３ (72)発明者 吉武 繁廣 奈良県奈良市西大寺赤田町１−８−８−１ Ｆターム(参考） 4B021 MC01 MC07 MK05 MK07 MK20 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Kentaro Furube 1300-3, Shimbashi-cho, Izumi-ku, Yokohama-shi, Kanagawa Prefecture (72) Inventor Shigehiro Yoshitake 1-8-8-1 Saidaji, Akadacho, Nara-shi, Nara F-term (Reference) 4B021 MC01 MC07 MK05 MK07 MK20
Claims (21)
酸又はその塩及び一種以上の酢酸塩を含有する食品添加
組成物。1. A food additive composition comprising a polymeric natural antibacterial substance, one or more organic acids or salts thereof, and one or more acetates.
酸又はその塩及び一種以上の酢酸塩を含有する日持ち向
上食品添加組成物。2. A composition for improving shelf life, comprising a high-molecular natural antibacterial substance, at least one organic acid or a salt thereof, and at least one acetate.
茶抽出物である請求項１又は２記載の食品添加組成物。3. The food additive composition according to claim 1, wherein the high-molecular natural antibacterial substance is lysozyme or a tea extract.
求項１乃至３記載の食品添加組成物。4. The food additive composition according to claim 1, wherein the organic acid is adipic acid or fumaric acid.
至４記載の食品添加組成物。5. The food additive composition according to claim 1, wherein the acetate is sodium acetate.
リウム、酢酸ナトリウムを含有することを特徴とする請
求項１乃至５記載の食品添加組成物。6. The food additive composition according to claim 1, comprising lysozyme, adipic acid, monosodium fumarate, and sodium acetate.
請求項１乃至６記載の食品添加組成物。7. The food additive composition according to claim 1, wherein the content of lysozyme is 0.1 to 1% by weight.
請求項１乃至７記載の食品添加組成物。8. The food additive composition according to claim 1, wherein the content of adipic acid is 5 to 30% by weight.
％である請求項１乃至８記載の食品添加組成物。9. The food additive composition according to claim 1, wherein the content of monosodium fumarate is 1 to 5% by weight.
である請求項１乃至９記載の食品添加組成物。10. The content of sodium acetate is 30 to 70% by weight.
The food additive composition according to any one of claims 1 to 9, wherein
り、アジピン酸の含有量が5〜30重量％であり、フマル
酸一ナトリウムの含有量が1〜5重量％であり、酢酸ナト
リウムの含有量が30〜70重量％である、請求項１乃至１
０記載の食品添加組成物。11. A lysozyme content of 0.1-1% by weight, adipic acid content of 5-30% by weight, monosodium fumarate content of 1-5% by weight, sodium acetate The content of is from 30 to 70% by weight.
0. The food additive composition according to item 0.
機酸又はその塩及び一種類以上の酢酸塩を含有する食品
添加組成物を使用した食品の日持ちを向上する方法。12. A method for improving the shelf life of a food using a food additive composition containing a polymeric natural antibacterial substance, one or more organic acids or salts thereof, and one or more acetates.
は茶抽出物である請求項１２記載の食品の日持ちを向上
する方法。13. The method according to claim 12, wherein the high-molecular natural antibacterial substance is lysozyme or a tea extract.
請求項１２又は１３記載の食品の日持ちを向上する方
法。14. The method according to claim 12, wherein the organic acid is adipic acid or fumaric acid.
２乃至１４記載の食品の日持ちを向上する方法。15. The method according to claim 1, wherein the acetate is sodium acetate.
15. A method for improving the shelf life of the food according to 2 to 14.
トリウム、酢酸ナトリウムを含有する食品添加組成物を
使用する請求項１２乃至１５記載の食品の日持ちを向上
する方法。16. The method for improving the shelf life of a food according to claim 12, wherein a food additive composition containing lysozyme, adipic acid, monosodium fumarate, and sodium acetate is used.
る請求項１２乃至１６記載の食品の日持ちを向上する方
法。17. The method according to claim 12, wherein the content of lysozyme is 0.1 to 1% by weight.
る請求項１２乃至１７記載の食品の日持ちを向上する方
法。18. The method according to claim 12, wherein the content of adipic acid is 5 to 30% by weight.
量％である請求項１２乃至１８記載の食品の日持ちを向
上する方法。19. The method according to claim 12, wherein the content of monosodium fumarate is 1 to 5% by weight.
である請求項１２乃至１９記載の食品の日持ちを向上す
る方法。20. A content of sodium acetate of 30 to 70% by weight.
The method for improving the shelf life of a food according to any one of claims 12 to 19, wherein
り、アジピン酸の含有量が5〜30重量％であり、フマル
酸一ナトリウムの含有量が1〜5重量％であり、酢酸ナト
リウムの含有量が30〜70重量％である、請求項１２乃至
２０記載の食品の日持ちを向上する方法。21. A lysozyme content of 0.1 to 1% by weight, adipic acid content of 5 to 30% by weight, monosodium fumarate content of 1 to 5% by weight, sodium acetate 21. The method for improving the shelf life of a food according to claim 12, wherein the content of the food is 30 to 70% by weight.
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| JP2002064554A JP3928064B2 (en) | 2001-03-08 | 2002-03-08 | Food additive composition |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001-64622 | 2001-03-08 | ||
| JP2001064622 | 2001-03-08 | ||
| JP2002064554A JP3928064B2 (en) | 2001-03-08 | 2002-03-08 | Food additive composition |
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| Publication Number | Publication Date |
|---|---|
| JP2002330742A true JP2002330742A (en) | 2002-11-19 |
| JP2002330742A5 JP2002330742A5 (en) | 2005-09-02 |
| JP3928064B2 JP3928064B2 (en) | 2007-06-13 |
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ID=26610848
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006085523A1 (en) * | 2005-02-09 | 2006-08-17 | Kyoto University | Composition inhibiting rise in blood glucose level |
| JP2009034006A (en) * | 2007-07-31 | 2009-02-19 | Ueno Fine Chem Ind Ltd | Food storable duration-improving agent and storable duration-improving method |
| JP2010022270A (en) * | 2008-07-18 | 2010-02-04 | Ueno Fine Chem Ind Ltd | Agent and method for improving shelf life of food |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20170036450A (en) * | 2015-09-24 | 2017-04-03 | 단국대학교 산학협력단 | A composition for inhibiting the growth of bacteria comprising lysozyme and organic acids |
-
2002
- 2002-03-08 JP JP2002064554A patent/JP3928064B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006085523A1 (en) * | 2005-02-09 | 2006-08-17 | Kyoto University | Composition inhibiting rise in blood glucose level |
| JP2009034006A (en) * | 2007-07-31 | 2009-02-19 | Ueno Fine Chem Ind Ltd | Food storable duration-improving agent and storable duration-improving method |
| JP2010022270A (en) * | 2008-07-18 | 2010-02-04 | Ueno Fine Chem Ind Ltd | Agent and method for improving shelf life of food |
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| Publication number | Publication date |
|---|---|
| JP3928064B2 (en) | 2007-06-13 |
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