JP2579851B2 - Food shelf life improver - Google Patents

Food shelf life improver

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Publication number
JP2579851B2
JP2579851B2 JP24714591A JP24714591A JP2579851B2 JP 2579851 B2 JP2579851 B2 JP 2579851B2 JP 24714591 A JP24714591 A JP 24714591A JP 24714591 A JP24714591 A JP 24714591A JP 2579851 B2 JP2579851 B2 JP 2579851B2
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JP
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Expired - Lifetime
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JP24714591A
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Japanese (ja)
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JPH0572A (en )
Inventor
一徳 大井
義郎 戸田
昌人 村田
亜矢子 水谷
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太陽化学株式会社
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Description

【発明の詳細な説明】 DETAILED DESCRIPTION OF THE INVENTION

【0001】 [0001]

【産業上の利用分野】本発明は食品の日持ち向上剤に関するものである。 The present invention relates to relates to a shelf life extender agent of food.

【0002】 [0002]

【従来の技術】食品の防腐方法として、食品添加物公定書等において保存料或いは殺菌剤として指定されるものの他、温和な微生物増殖抑制作用或いは食品のpHを低下させる作用を有する化合物、例えばグリシン,酢酸ナトリウム,有機酸,エタノール或いはグリセリン脂肪酸エステルが、又天然物としてリゾチーム,茶抽出物及び香辛料抽出物等が食品の日持ち向上に用いられている。 As an antiseptic method BACKGROUND OF THE INVENTION food, others are designated as preservatives or disinfectants in food additives compendia such a compound having an effect of lowering the pH of the mild microbial growth inhibition or food, such as glycine , sodium acetate, organic acids, ethanol or glycerol fatty acid esters, also lysozyme, tea extract and spice extract and the like are used in the shelf life extender in food as a natural product.

【0004】しかしこれらの添加物は食品の味,におい,テクスチャー等に影響を与えるため単独使用では十分な効果が期待できない。 [0004] However, these additives is sufficient effect can not be expected alone used to give food taste, smell, the effect on the texture and the like. 例えば、有機酸は食品のpH For example, the organic acid pH of the food
を低下させることにより、微生物の発育を阻止する作用を有するが、その酸性のため食品のテクスチャーを損なう。 By reducing, it has the effect of inhibiting the growth of microorganisms, impair the food texture for its acidity. エタノールは殺菌的効果により食品の日持ち向上に有効であるが、特有の香気がある。 Although ethanol is effective in longer shelf-life of food by sterilization effect, there is a peculiar aroma. 又グリセリン脂肪酸エステルは、試験管内では10〜500ppmの濃度で微生物の発育を阻止するが、食品に添加した場合は、より高濃度の添加が必要で、そのため特有の味が食品に付与される等の理由で単独での使用には限度がある。 The glycerol fatty acid ester is to prevent the growth of microorganisms at a concentration of 10~500ppm is in vitro, when added to food, it has to be added a higher concentration, therefore such peculiar taste is imparted to the food there is a limit to the use of solely for reasons of. リゾチーム,茶抽出物及び香辛料抽出物は、天然物から抽出したものであり、安全性は高いが、単独の使用では十分な日持ち向上効果は期待出来ず、又経済性の点から多量に食品に添加することが出来ない。 Lysozyme, tea extracts and spice extracts, which was extracted from natural products, high safety, but enough shelf life improvement effect in the use of alone can not be expected, also to the large amount of food in terms of economy It can not be added.

【0005】これら添加物の単独使用では、それぞれ前記の問題があるので2種又は2種以上の併用が試みられ、これらの配合例としては、グリシン,リゾチーム及びグリセリン脂肪酸エステルから成る製剤、エタノール,酢酸ナトリウム及びグリセリン脂肪酸エステルから成る製剤等が知られている。 [0005] In the single use of these additives, an attempt is made to the problem 2 or more kinds of combination because each These Formulation Example glycine, formulation consisting lysozyme and glycerin fatty acid ester, ethanol, formulations such as consisting of sodium acetate and glycerol fatty acid esters are known. しかしこれらの製剤を用いても、なお十分な日持ち向上効果は得られていない上に、食品の味覚,風味,におい等に悪影響を与えているのが現状である。 However, even with these formulations, noted above not sufficient shelf life improving effect can be obtained, food taste, flavor, that have an adverse effect on the odor and the like at present.

【0006】 [0006]

【発明が解決しようとする課題】従って、食品の日持ちを向上させる効果が高く、しかも食品の風味に影響を与えない食品の日持ち向上剤の開発が強く求められている。 [0006] Therefore, a high effect of improving the shelf life of food, yet the development of the shelf life extender agent of food that does not affect the flavor of the food has been strongly demanded.

【0007】 [0007]

【課題を解決するための手段】本発明者らは、食品用日持ち向上剤に関する問題点を解決するため鋭意研究した結果、アジピン酸,クエン酸,酒石酸,フマル酸及びリンゴ酸から選ばれる少なくとも1種の有機酸及び/又はその塩,リゾチーム,エタノール,及び飽和脂肪酸の炭素数が8〜12のグリセリン脂肪酸エステルの4種を併用すると著しく日持ち向上効果が高まることを見い出し本発明を完成した。 Means for Solving the Problems The present inventors have made intensive studies and as a result to solve the problems relating to food shelf life extender agents, at least one element selected adipic acid, citric acid, tartaric acid, fumaric acid and malic acid species of the organic acid and / or salts thereof, and completed lysozyme, ethanol, and the present invention found that the increase is significantly long shelf life improving effect when used in combination four glycerin fatty acid ester having a carbon number of 8 to 12 saturated fatty acids.

【0008】即ち本発明は、アジピン酸,クエン酸,酒石酸,フマル酸及びリンゴ酸から選ばれる少なくとも1 [0008] Thus, the present invention is at least 1 selected adipic acid, citric acid, tartaric acid, fumaric acid and malic acid
種の有機酸及び/又はその塩0.1〜30%,リゾチーム0.01〜10%,エタノール0.1〜90%,及び飽和脂肪酸の炭素数が8〜12のグリセリン脂肪酸エステル0.05〜50%を有効成分とする食品用日持ち向上剤に関するものである。 Organic acids and / or salts thereof 0.1 to 30% of the species, lysozyme 0.01% to 10%, ethanol from 0.1 to 90%, and glycerin fatty acid ester 0.05 of the carbon atoms of the saturated fatty acids 8-12 it relates food shelf life extender agent as an active ingredient of 50%.

【0009】本発明に用いられる有機酸としては、アジピン酸,クエン酸,酒石酸,フマル酸及びリンゴ酸があげられる。 [0009] The organic acid used in the present invention, adipic acid, citric acid, tartaric acid, fumaric acid and malic acid. これらは酸特有の臭気が無く、又味も穏やかである。 These are not is an acid peculiar odor, Mataaji is also gentle. リゾチームは天然物由来の酵素蛋白質で、卵白由来のものがあげられる。 Lysozyme is an enzyme protein derived from natural products, derived from egg white, and the like. 又飽和脂肪酸の炭素数が8〜 The carbon number of the saturated fatty acids 8
12のグリセリン脂肪酸エステルは反応品及び分子蒸留による精製品のどちらでも良い。 Glycerol fatty acid esters 12 may be either purified products by reaction products and molecular distillation. エステルとしては、カプリル酸,カプリン酸,ラウリン酸のモノエステルが好ましく、又これらの飽和脂肪酸は、単独又はその混合物でもよい。 The ester, caprylic acid, capric acid, monoesters are preferred lauric acid, also saturated fatty acids of which may be alone or a mixture thereof. 飽和脂肪酸の炭素数が6以下の場合、その特有の味により、食品に使用しにくく、炭素数が14以上の場合、日持ち向上の効果は期待できない。 For 6 or less carbon atoms of the saturated fatty acids, due to its unique taste, difficult to use in the food, if the number of carbon atoms is 14 or more, the effect of the shelf life extender can not be expected.

【0010】本発明によれば、従来法に比べて特に食品の味覚,風味,におい等に悪影響を与えること無く、食品の保存期間をほぼ2〜3倍に延長することが出来る。 [0011] According to the present invention, the taste of the particular food compared with the conventional method, flavor, without adversely affect the smell or the like, it is possible to extend the shelf life of food in almost two to three times.
本発明の食品用日持ち向上剤は、前記の4成分に必要に応じ希釈剤を添加し、定法にて混和することにより製造できる。 Food shelf life extender agent of the present invention, the addition of diluent needed four components mentioned above, can be prepared by blending at ordinary method. 又本発明には、グリシン,リン酸塩及び重合リン酸塩等を任意に選択して併用することも可能である。 Also the present invention are glycine, can be used in combination with phosphate and polyphosphate salts, etc. selected arbitrarily.
本発明の対象食品としては、プリン,バタークリーム, The target food of the present invention, pudding, butter cream,
蒸しケーキ等の洋菓子類、薄皮まんじゅう,大福もち等の和菓子類があげられる。 Meats such as steamed cake, thin skin bun, sweets such as Daifukumochi and the like. 以下、本発明の実施例によりその詳細を説明する。 Hereinafter will be described in detail by embodiments of the present invention. なお本実施例は本発明をなんら限定するものではない。 Note the present embodiment is not intended to limit the present invention.

【0011】 [0011]

【実施例1】水540gにアジピン酸20g,グリセリンモノカプリル酸エステル〔サンソフトNo. EXAMPLE 1 Water 540g adipic acid 20g, glycerol mono caprylate ester [Sunsoft No. 700 700
P2、太陽化学(株)製、モノエステル含量85%〕3 P2, Taiyo Kagaku Co., Ltd., 85% monoester content] 3
0g,エチルアルコール400gを加え撹拌・溶解し、 0 g, and stirred and dissolved by adding ethyl alcohol 400 g,
これにリゾチーム〔リゾチーム太陽、太陽化学(株) This lysozyme [lysozyme sun, Taiyo Kagaku Co., Ltd.
製〕10gを加え撹拌・溶解し、無色・透明の液を得た。 Ltd.] was stirred and dissolved by adding 10 g, to obtain a liquid colorless-transparent.

【0012】 [0012]

【実施例2】水360gにフマル酸10g,グリセリンモノラウリン酸エステル〔サンソフトNo. EXAMPLE 2 Water 360g Fumaric acid 10 g, glycerol mono laurate [Sunsoft No. 750、太陽化学(株)製、モノエステル含量85%〕15g,エチルアルコール600gを加え撹拌・溶解し、これにリゾチーム〔リゾチーム太陽、太陽化学(株)製〕15g 750, manufactured by Taiyo Kagaku Co., Ltd., monoester content 85%] 15g, stirred and dissolved by adding ethyl alcohol 600 g, which lysozyme [lysozyme sun, Taiyo Kagaku Co., Ltd.] 15g
を加え撹拌・溶解し、無色・透明の液を得た。 It was added and stirred and dissolved to obtain a liquid colorless-transparent.

【0013】試験例1. [0013] Test Example 1. プリン 全卵0.2kg,脱脂粉乳0.8kg,グラニュー糖1.3kg,カラギーナン製剤〔ネオソフトPD−8 Pudding whole egg 0.2kg, skim milk powder 0.8kg, granulated sugar 1.3kg, carrageenan formulation [Neo software PD-8
6、太陽化学(株)製〕0.05kg,水7.65kg 6, manufactured by Taiyo Kagaku Co., Ltd.] 0.05kg, water 7.65kg
に所定量の添加物を加えたものをホモミキサーにて、1 Homomixer those obtained by adding a predetermined amount of additives, 1
0,000rpm/minで3分間攪拌乳化した後、かき取り式プレート殺菌器にて125℃で4秒間殺菌を行った。 After stirring emulsified for 3 minutes at 0,000rpm / min, it was 4 seconds sterilized at 125 ° C. at scraped plate sterilizer. このプリンミックスを無菌的にあらかじめ殺菌済みのプリンカップに充填し、シールしたものについて保存試験を行った。 The pudding mix was aseptically filled into pre-sterilized pudding cup, it was subjected to a storage test for those that were sealed.

【0014】試験方法は、それぞれ1試験区20個ずつ20℃の恒温器中に保存し、24時間ごとに無菌的に開封し、一般生菌数を測定した。 [0014] Test methods are respectively stored in an incubator at 20 each of 1 test group 20 ° C., aseptically opened every 24 hours was measured total viable count. 一般生菌数の測定法は標準寒天培地〔日水製薬(株)製〕を用い平板希釈法にて行った。 Viable cell count assays were performed at plate dilution method using a standard agar medium [Nissui Pharmaceutical Co., Ltd.]. 判定基準としては、一般生菌数が10 個/g As criterion, total viable count is 10 5 / g
未満を有効保存日数とした。 It was an effective retention period of less than one. 試験区及び有効保存日数の試験結果を表1に示す。 The test results of the test section and the effective retention period is shown in Table 1.

【0015】 [0015]

【表1】 [Table 1]

【0016】表1より、本発明は比較例に比べ、プリンの日持ち日数を約3倍に延長していることがわかる。 [0016] From Table 1, the present invention is compared with the comparative example, it can be seen that extended to about three times the shelf life days pudding.

【0017】 [0017]

【発明の効果】本発明のアジピン酸,クエン酸,酒石酸,フマル酸及びリンゴ酸から選ばれる少なくとも1種の有機酸及び/又はその塩0.1〜30%とリゾチーム0.01〜10%,エタノール0.1〜90%及び飽和脂肪酸の炭素数が8〜12のグリセリン脂肪酸エステル0.05〜50%を有効成分として含有する食品用日持ち向上剤を食品に添加することにより、食品の味,におい,テクスチャーを損なうこと無しに、食品の日持ち向上が可能となった。 Adipic acid of the present invention according to the present invention, citric acid, tartaric acid, at least one organic acid selected from fumaric acid and malic acid and / or salts thereof 0.1 to 30% and lysozyme 0.01% to 10%, the addition of ethanol from 0.1 to 90 percent and the food shelf life improvers carbon atoms containing as an active ingredient from 0.05 to 50% glycerol fatty acid ester having 8 to 12 saturated fatty acids in food, food taste, smell, without compromising the texture, has become possible for longer shelf life of the food.

Claims (1)

    (57)【特許請求の範囲】 (57) [the claims]
  1. 【請求項1】 アジピン酸,クエン酸,酒石酸,フマル酸及びリンゴ酸から選ばれる少なくとも1種の有機酸及び/又はその塩0.1〜30%,リゾチーム0.01〜 1. A adipic acid, citric acid, tartaric acid, at least one organic acid selected from fumaric acid and malic acid and / or salts thereof 0.1 to 30%, lysozyme 0.01
    10%,エタノール0.1〜90%,及び飽和脂肪酸の炭素数が8〜12のグリセリン脂肪酸エステル0.05 10%, ethanol 0.1 to 90%, and glycerin fatty acid esters having a carbon number of 8 to 12 saturated fatty acids 0.05
    〜50%を有効成分として含有することを特徴とする食品用日持ち向上剤。 Shelf life improvers for foods, characterized in that it contains 50% as an active ingredient.
JP24714591A 1991-06-21 1991-06-21 Food shelf life improver Expired - Lifetime JP2579851B2 (en)

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JP2579851B2 true JP2579851B2 (en) 1997-02-12

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Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2644912B2 (en) 1990-08-29 1997-08-25 株式会社日立製作所 Vacuum processing apparatus and method operating
WO1995020644A1 (en) * 1994-01-26 1995-08-03 Lhc Lysozyme Holding Company Use in the oenological field of lysozyme and its salts in association with synergistic materials
WO1997025032A3 (en) * 1996-01-05 1997-11-13 Applied Microbiology Inc Monoglyceride compositions and their use against helicobacter
US6602532B2 (en) 2000-03-03 2003-08-05 F.G.A. Laboratories Flavourence Corporation Process of preserving food and food preservative
EP1290955A1 (en) * 2001-09-05 2003-03-12 F.G.A. Laboratories Flavourence Corporation Process of preserving food and food preservative
EP1588631A4 (en) * 2003-01-23 2006-05-17 Kyowa Hakko Food Specialties C Method of improving storage properties of foods and drinks
JP5184060B2 (en) * 2006-11-22 2013-04-17 上野製薬株式会社 Fungicidal compositions
JP6211352B2 (en) * 2013-08-30 2017-10-11 三栄源エフ・エフ・アイ株式会社 Lysozyme preparations

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6352867A (en) * 1986-08-25 1988-03-07 Q P Corp Food preservative
JPS63226267A (en) * 1986-10-30 1988-09-20 Ueno Seiyaku Oyo Kenkyusho:Kk Multiplication inhibitor against bacillus cereus
JPH022329A (en) * 1988-03-14 1990-01-08 Q P Corp Alcoholic composition and food preservative and sterilization agent composed thereof
JPH025822A (en) * 1988-06-24 1990-01-10 Fuso Kagaku Kogyo Kk Alcoholic formulation for fresh vegetable, modifier and treatment of fresh vegetable

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6352867A (en) * 1986-08-25 1988-03-07 Q P Corp Food preservative
JPS63226267A (en) * 1986-10-30 1988-09-20 Ueno Seiyaku Oyo Kenkyusho:Kk Multiplication inhibitor against bacillus cereus
JPH022329A (en) * 1988-03-14 1990-01-08 Q P Corp Alcoholic composition and food preservative and sterilization agent composed thereof
JPH025822A (en) * 1988-06-24 1990-01-10 Fuso Kagaku Kogyo Kk Alcoholic formulation for fresh vegetable, modifier and treatment of fresh vegetable

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