JP3951768B2 - Acetic acid or its salt containing polyglutamic acid - Google Patents
Acetic acid or its salt containing polyglutamic acid Download PDFInfo
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- JP3951768B2 JP3951768B2 JP2002081231A JP2002081231A JP3951768B2 JP 3951768 B2 JP3951768 B2 JP 3951768B2 JP 2002081231 A JP2002081231 A JP 2002081231A JP 2002081231 A JP2002081231 A JP 2002081231A JP 3951768 B2 JP3951768 B2 JP 3951768B2
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- acetic acid
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- 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
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- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seeds, Soups, And Other Foods (AREA)
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- Cosmetics (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は酢酸もしくはその塩に関する。さらに詳しくはポリグルタミン酸を含有する酢酸もしくはその塩に関する。
【０００２】
【従来の技術】
酢酸は古くから、塩、砂糖とともに基礎調味料のひとつとしても用いられてきた。また、様々な薬用効果が知られ、なかでも殺菌・保存料としても利用されてきた。酢漬けやすし、酢の物などといった食品や魚の酢洗い、まな板の殺菌、皮膚病の治療など様々な例が挙げられる。また、一般に各種の有機酸やその塩例えば酢酸ナトリウムは、酸味料やｐＨ 調整剤としての効果のほか、いわゆる食品の日持ち向上剤としての効果が認められている。
【０００３】
しかしながら、例えば、酢酸ナトリウムを単独で食品保存料として用いる場合には通常、対食品重量あたり１〜２重量％以上の添加が必要となり、このような添加量では食品の風味が著しく損なわれてしまう。即ち、食品の酸味が強くなり、酸臭が生じてしまうという欠点があった。
【０００４】
【発明が解決しようとする課題】
本発明者はかかる従来技術の問題点に鑑み、添加量が低い場合においても十分な抗菌効果の得られる酢酸またはその塩について、鋭意研究開発を行った。その結果、ポリグルタミン酸を含有する酢酸もしくはその塩（以下、酢酸もしくはその塩を総称して酢酸（塩）という）であり、ポリグルタミンの含有割合が酢酸（塩）の重量に対して０．８〜１２倍の範囲であるポリグルタミンが含有された酢酸（塩）が、少量の使用量、例えば食品に添加したときの食味への悪影響や酸臭の発生が少ない添加量においても十分な抗菌効果を奏することを見いだし、この知見に基づいて本発明を完成した。
【０００５】
【課題を解決するための手段】
本発明は以下の（１）〜（５）により構成される。
（１）ポリグルタミン酸が含有された酢酸もしくはその塩であり、ポリグルタミン酸の含有割合が酢酸もしくはその塩の重量に対して０．８〜１２倍の範囲である、ポリグルタミン酸が含有された酢酸もしくはその塩。
【０００６】
（２）ポリグルタミン酸の含有割合が酢酸もしくはその塩の重量に対して１．０〜１０倍の範囲である前記（１）項記載のポリグルタミン酸が含有された酢酸もしくはその塩。
【０００７】
（３）前記（１）または（２）項記載のポリグルタミン酸が含有された酢酸もしくはその塩を含有する食品。
【０００８】
（４）前記（１）または（２）項記載のポリグルタミン酸が含有された酢酸もしくはその塩を含有する化粧料。
【０００９】
（５）前記（１）または（２）項記載のポリグルタミン酸が含有された酢酸もしくはその塩を含有する洗浄抗菌剤。
【００１４】
【発明の実施の形態】
本発明について以下に詳述する。本発明におけるポリグルタミン酸は、アニオン性官能基を有する天然高分子もしくはその分解物の一種である。
【００１５】
酢酸（塩）については一般に入手できる使用目的に応じた各種規格、例えば食品添加物規格などに適合するものであれば特に制限はなく、好適に使用できる。
【００２６】
第１の発明は、ポリグルタミン酸が含有された酢酸（塩）であり、ポリグルタミン酸の含有割合は、それ自体の機能や使用目的、使用条件によって異なるが、酢酸（塩）の重量に対して０．８〜１２倍、好ましくは１．０〜１０倍の範囲である。
【００２７】
本発明のポリグルタミン酸が含有された酢酸（塩）は溶液の形状であっても良く、その溶液中のポリグルタミン酸が含有された酢酸（塩）の濃度は特に限定されるものではなく、その使用目的、使用条件等によって異なるが、溶液の重量に対して、０．００５〜０．５重量％の範囲であることが好ましく、より好ましくは０．０１〜０．１重量％の範囲である。また、溶媒としては、水のほかポリグルタミン酸が含有された酢酸（塩）を溶解できる溶媒であれば特に制限はなく、その使用目的、使用条件等によって、適宜選択すればよい。
【００２８】
本発明のポリグルタミン酸が含有された酢酸（塩）には、ポリグルタミン酸以外に、各種添加物等を添加しても良い。該添加物としては、特に限定されるものではないが、例えば甘味料、酸化防止剤、漂白剤、発色剤、着色料、調味料、香料等を挙げることができる。
【００２９】
さらに抗菌作用を向上させるために、本発明のポリグルタミン酸ポが含有された酢酸（塩）には、ポリグルタミン酸以外に、各種抗菌物質などを添加しても良く、該抗菌物質としては、特に限定されるものではないが、例えば次亜塩素酸、安息香酸もしくはその塩、ソルビン酸もしくはその塩、ε−Ｌ−ポリリジン、プロタミン、アルコール類、１，３−ブチレングリコール、パラベン等を挙げることができる。
【００３０】
第２の発明は、第１の発明であるポリグルタミン酸が含有された酢酸（塩）を含有した食品である。該食品は、特に限定されるものではないが、薄味の食品の場合には酢酸が低濃度であるため、食味への影響を少なくすることができ、特に有効である。また、惣菜類などの加工後、再加熱される可能性のある食品の場合には、酢酸が低濃度であるため、再加熱後の酸臭を抑えることができ、特に有効である。
【００３１】
本発明のポリグルタミン酸が含有された酢酸（塩）を食品に配合するときの形状は、特に限定されるものではなく、食品の形状に応じて固形状、粉末状もしくは液状のいずれの形状でも用いることができる。
【００３２】
本発明のポリグルタミン酸が含有された酢酸（塩）を食品中に含有させる際、各種成分を配合する順序、使用する装置、混合条件等に特に制限はなく、原料仕込み時に投入しても良く、また加工前後に散布、あるいは浸漬する方法でも良い。
【００３３】
本発明のポリグルタミン酸が含有された酢酸（塩）の食品中の濃度は特に限定されるものではなく、その使用目的、使用条件等によって異なるが、食品重量に対して０．００５〜０．５重量％の範囲であることが好ましく、より好ましくは０．０１〜０．１重量％の範囲である。
【００３４】
第３の発明は、第１の発明であるポリグルタミン酸が含有された酢酸（塩）を用いる化粧料である。該化粧料としては、特に限定されるものではないが、皮膚に直接塗布するような化粧料の場合には酢酸（塩）が低濃度であるため、皮膚への刺激や酸臭を抑えることができ、特に有効である。
【００３５】
本発明のポリグルタミン酸が含有された酢酸（塩）を化粧品に配合するときの形状は、特に限定されるものではなく、化粧品の形状に応じて固形状、粉末状もしくは液状のいずれの形状でも用いることができる。
【００３６】
本発明のポリグルタミン酸が含有された酢酸（塩）はあらゆる化粧品に対して使用でき、好ましい化粧品の具体例としては、例えば石鹸類、化粧水、クリーム、乳液、パック、日焼け止め化粧品等の基礎化粧品、白粉、ファンデーション、口紅、頬紅等のメークアップ化粧品、アイライナー、アイシャドウ、マスカラ、眉ずみ等のアイメイクアップ化粧品、マニキュア類、香水類、シャンプー、リンス、ヘアトリートメント、整髪料、パーマネント・ウェーブ用剤、ヘアカラー等の毛髪用化粧料等を挙げることができるが、これらに限定されるものではない。
【００３７】
なお、本発明のポリグルタミン酸が含有された酢酸（塩）だけで各種の微生物の増殖を抑える効果を発揮することができるが、本発明のポリグルタミン酸が含有された酢酸（塩）には、アニオン系以外の界面活性剤、フェノール類、ソルビン酸塩、サリチル酸塩、デヒドロ酢酸塩および安息香酸塩、パラベン、ジブチルヒドロキシアニソール等の従来から使用されている化粧品用保存剤を含有させることもできる。これらの従来から使用されている保存剤を併用することにより、これら従来から使用されている保存剤が、本発明のポリグルタミン酸が含有された酢酸（塩）の希釈剤としての役目も果たし、ポリグルタミン酸が含有された酢酸（塩）が化粧品中により均一に分散、配合されるので好ましい。
【００３８】
本発明のポリグルタミン酸が含有された酢酸（塩）を化粧料中に含有させる際、各種成分を配合する順序、使用する装置、混合条件等に特に制限はなく、本発明のポリグルタミン酸が含有された酢酸（塩）、油性成分及び水性成分を室温下または加温下で、常法により十分混合すれば容易に化粧料に含有させることができ、本発明のポリグルタミン酸が含有された酢酸（塩）を含有した化粧料を作製できる。
【００３９】
本発明のポリグルタミン酸が含有された酢酸（塩）の化粧料中の濃度は特に限定されるものではなく、その使用目的、使用条件等によって異なるが、化粧料重量に対して０．００５〜０．５重量％の範囲であることが好ましく、より好ましくは０．０１〜０．１重量％の範囲である。
【００４０】
第４の発明は、第１の発明であるポリグルタミン酸が含有された酢酸（塩）を含有した洗浄抗菌剤である。該洗浄抗菌剤は、特に限定されるものではないが、食品や衣服などに用いる場合には酢酸（塩）が低濃度であるため、食味への影響や酸臭を抑えることができ、特に有効である。
【００４１】
本発明のポリグルタミン酸が含有された酢酸（塩）を洗浄抗菌剤に使用するときの形状は、特に限定されるものではなく、目的に応じて固形状、粉末状もしくは液状のいずれの形状でも用いることができる。
【００４２】
本発明のポリグルタミン酸が含有された酢酸（塩）を含有する洗浄抗菌剤の使用方法は、特に限定されるものではないが、対象物に直接散布する方法や浸漬、または布等に含ませてふき取る方法でも良い。
【００４３】
本発明のポリグルタミン酸が含有された酢酸（塩）の洗浄抗菌剤中の濃度は特に限定されるものではなく、その使用目的、使用条件等によって異なるが、適宜水等で希釈して用いることができる。好ましくは使用時の洗浄抗菌剤重量に対して０．００５〜０．５重量％の範囲であることが好ましく、より好ましくは０．０１〜０．１重量％の範囲である。
【００４４】
【実施例】
以下、実施例により本発明を説明する。ただし、これらによって本発明は限定されるものではない。
実施例１、参考例１及び２、比較例１〜７
１．ポリグルタミン酸が含有された酢酸（塩）の抗菌効果効果
ブイヨン培地を容量３０ｍｌのサンプル瓶に５ｍｌずつ入れた。つぎに被検菌である大腸菌（Ｅｓｃｈｅｒｉｃｈｉａ ｃｏｌｉ ＩＦＯ ３３０１）、黄色ブドウ球菌（Ｓｔａｐｈｙｌｏｃｏｃｃｕｓ ａｕｒｅｕｓ ＩＦＯ ３０６０）の菌液（生菌数５×１０５個／ｍｌ）を０．０５ｍｌ加えて菌を接種した。このサンプル瓶に後述の表１に記載の濃度となるように酢酸およびポリアニオンを加え、３０℃で静置培養した。該菌の増殖をバイオサーモアナライザー（株式会社日本医科機器製作所製Ｈ−２０１）で測定した。発熱量が上昇開始する時間を算出し、その結果を後述の表１に示した。
【００４５】
【表１】
酢酸：和光純薬工業株式会社製
ポリガラクツロン酸：和光純薬工業株式会社製
ポリグルタミン酸：和光純薬工業株式会社製
【００４６】
表１より明かなように、実施例１の増殖抑制期間は２４０時間以上であり、酢酸のみを多量に使用した比較例１と同等だった。
【００４７】
実施例２、参考例３、比較例８〜１２
２．食品への応用
（１）製剤の調製
表２に示した組成の各種製剤を調製した。
【００４８】
【表２】
【００４９】
（２）ハンバーグへの応用
調製した各種製剤を材料全体に対して後述の表３に記載した濃度となるように添加して作製したハンバーグおよび製剤無添加のハンバーグの３０℃での保存試験ならびに官能試験を行った。ハンバーグは合い挽き肉８００ｇ、炒めたタマネギ３８０ｇ、卵５０ｇ、パン粉４０ｇ、牛乳１２０ｍｌ、塩６ｇ、コショウ（少々）を材料としてこれらをハンドミキサーで良く混ぜた後に１８等分し、各々１コ当たり７０ｇのパティを作製し、常法に従って、焼き上げた。保存試験は３０℃にて行い、官能試験はモニター１０人により行った。その結果を表３に示す。
【００５０】
【表３】
味覚評価：１０点制で評価（点数の高いものほど食品本来の味に近い）
【００５１】
表３より明かなように、本発明の組成を有する製剤Ｅを１重量％添加して作製したハンバーグの保存可能期間は７２時間以上であり、その味も良好であった。一方、比較例の場合には保存性もしくは味において本発明の製剤Ｄ、Ｅに比較して劣っていた。
【００５６】
【発明の効果】
本発明のポリグルタミン酸が含有された酢酸もしくはその塩は、各種微生物に対して生育を抑制もしくは殺菌する効果を有し、かつ添加量を低減できるため、食品等の風味への影響が少なく、また化粧料に添加して、さらには洗浄抗菌剤として好適に使用できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to acetic acid or a salt thereof. More specifically, the present invention relates to acetic acid or a salt thereof containing polyglutamic acid .
[0002]
[Prior art]
Acetic acid has long been used as a basic seasoning along with salt and sugar. In addition, various medicinal effects are known, and in particular, they have been used as sterilizing / preserving agents. Various examples include foods such as pickled sushi, vinegared foods, vinegar washing of fish, cutting board sterilization, and treatment of skin diseases. In general, various organic acids and salts thereof, such as sodium acetate, have been recognized as an effect as a sour agent and a pH adjuster, and as a so-called food shelf life improver.
[0003]
However, for example, when sodium acetate is used alone as a food preservative, it is usually necessary to add 1 to 2% by weight or more based on the weight of the food, and such an added amount significantly impairs the flavor of the food. . That is, there is a drawback that the acidity of the food becomes strong and an acid odor is generated.
[0004]
[Problems to be solved by the invention]
In view of the problems of the prior art, the present inventor has earnestly researched and developed acetic acid or a salt thereof that can provide a sufficient antibacterial effect even when the addition amount is low. As a result, it is acetic acid or a salt thereof containing polyglutamic acid (hereinafter, acetic acid or a salt thereof is collectively referred to as acetic acid (salt)), and the polyglutamine content is 0.8 with respect to the weight of acetic acid (salt). Acetic acid (salt) containing polyglutamine in the range of -12 times is sufficient antibacterial effect even in a small amount of use, for example, an addition amount with less adverse effects on taste and generation of acid odor when added to food The present invention has been completed based on this finding.
[0005]
[Means for Solving the Problems]
This invention is comprised by the following (1)- (5) .
(1) polyglutamic acid is the contained acetic acid or a salt thereof, the content of polyglutamic acid is in the range of 0.8 to 12 times the weight of acetic acid or a salt thereof, acetic acid polyglutamic acid is contained or Its salt.
[0006]
(2) The acetic acid or salt thereof containing the polyglutamic acid according to (1) above, wherein the polyglutamic acid content is in the range of 1.0 to 10 times the weight of acetic acid or salt thereof.
[0007]
(3) A food containing acetic acid or a salt thereof containing the polyglutamic acid according to (1) or (2).
[0008]
(4) A cosmetic comprising acetic acid or a salt thereof containing the polyglutamic acid according to (1) or (2).
[0009]
(5) A cleaning antibacterial agent containing acetic acid or a salt thereof containing the polyglutamic acid according to (1) or (2).
[0014]
DETAILED DESCRIPTION OF THE INVENTION
The present invention is described in detail below. The polyglutamic acid in the present invention is a kind of natural polymer having an anionic functional group or a decomposition product thereof.
[0015]
The acetic acid (salt) is not particularly limited and can be suitably used as long as it conforms to various standards that are generally available according to the purpose of use, for example, food additive standards.
[0026]
The first invention is a acetic acid polyglutamic acid is contained (salt), the content of polyglutamic acid, it functions and purpose of itself, varies depending on usage conditions, 0 relative to the weight of acetic acid (salt) .8 to 12 times , preferably 1.0 to 10 times .
[0027]
The acetic acid (salt) containing the polyglutamic acid of the present invention may be in the form of a solution, and the concentration of the acetic acid (salt) containing the polyglutamic acid in the solution is not particularly limited, and its use Although it varies depending on the purpose, use conditions, etc., it is preferably in the range of 0.005 to 0.5% by weight, more preferably in the range of 0.01 to 0.1% by weight, based on the weight of the solution. The solvent is not particularly limited as long as it is a solvent that can dissolve acetic acid (salt) containing polyglutamic acid in addition to water, and may be appropriately selected depending on the purpose of use, use conditions, and the like.
[0028]
In addition to polyglutamic acid , various additives and the like may be added to the acetic acid (salt) containing the polyglutamic acid of the present invention. Although it does not specifically limit as this additive, For example, a sweetener, antioxidant, a bleaching agent, a coloring agent, a coloring agent, a seasoning, a fragrance | flavor etc. can be mentioned.
[0029]
In order to further improve the antibacterial action, various antibacterial substances may be added to the acetic acid (salt) containing the polyglutamic acid po of the present invention in addition to polyglutamic acid. For example, hypochlorous acid, benzoic acid or a salt thereof, sorbic acid or a salt thereof, ε-L-polylysine, protamine, alcohols, 1,3-butylene glycol, paraben and the like can be mentioned. .
[0030]
The second invention is a food containing acetic acid (salt) containing the polyglutamic acid according to the first invention. The food is not particularly limited, but in the case of a light-tasting food, since the concentration of acetic acid is low, the influence on the taste can be reduced, which is particularly effective. In addition, in the case of food that may be reheated after processing such as sugar beet, since the acetic acid is at a low concentration, the acid odor after reheating can be suppressed, which is particularly effective.
[0031]
The shape when the acetic acid (salt) containing the polyglutamic acid of the present invention is added to food is not particularly limited, and any solid, powder or liquid shape may be used depending on the shape of the food. be able to.
[0032]
When the acetic acid (salt) containing the polyglutamic acid of the present invention is contained in the food, there is no particular limitation on the order of blending the various components, the apparatus to be used, the mixing conditions, etc. Further, a method of spraying or dipping before and after processing may be used.
[0033]
The concentration of acetic acid (salt) containing the polyglutamic acid of the present invention in the food is not particularly limited, and varies depending on the purpose of use, use conditions, etc. It is preferably in the range of wt%, more preferably in the range of 0.01 to 0.1 wt%.
[0034]
A third invention is a cosmetic using acetic acid (salt) containing the polyglutamic acid according to the first invention. The cosmetic is not particularly limited, but in the case of a cosmetic that is applied directly to the skin, since acetic acid (salt) is in a low concentration, it can suppress irritation to the skin and acid odor. And is particularly effective.
[0035]
The shape when the acetic acid (salt) containing the polyglutamic acid of the present invention is blended into a cosmetic is not particularly limited, and any solid, powder or liquid shape may be used depending on the shape of the cosmetic. be able to.
[0036]
The acetic acid (salt) containing the polyglutamic acid of the present invention can be used for any cosmetics. Specific examples of preferable cosmetics include basic cosmetics such as soaps, lotions, creams, emulsions, packs, sunscreen cosmetics and the like. Makeup cosmetics such as white powder, foundation, lipstick, blusher, eyeliner, eye shadow, mascara, eyebrows and other eye makeup cosmetics, nail polish, perfume, shampoo, rinse, hair treatment, hair conditioner, permanent wave Examples thereof include cosmetics for hair such as preparations and hair colors, but are not limited thereto.
[0037]
Although it is possible to exert a polyglutamic acid suppressed the growth of various microorganisms in only acetic acid which is contained (salts) the effects of the present invention, the acetic acid polyglutamic acid of the present invention is contained (salt), anionic Conventionally used cosmetic preservatives such as surfactants other than the system, phenols, sorbates, salicylates, dehydroacetates and benzoates, parabens, dibutylhydroxyanisole and the like can also be contained. The combined use of preservatives which are used from these conventional preservative used from these conventionally, also plays the role of a diluent acetate polyglutamic acid of the present invention is contained (salt), poly Acetic acid (salt) containing glutamic acid is preferable because it is more uniformly dispersed and blended in the cosmetic.
[0038]
When the acetic acid (salt) containing the polyglutamic acid of the present invention is contained in the cosmetic, there is no particular limitation on the order in which various components are blended, the apparatus to be used, the mixing conditions, etc., and the polyglutamic acid of the present invention is contained. The acetic acid (salt), the oily component and the aqueous component can be easily contained in the cosmetics if they are sufficiently mixed by a conventional method at room temperature or under heating, and acetic acid (salt) containing the polyglutamic acid of the present invention. ) Can be produced.
[0039]
The concentration of the acetic acid (salt) containing the polyglutamic acid of the present invention in the cosmetic is not particularly limited, and varies depending on the purpose of use, use conditions, etc., but is 0.005 to 0 relative to the cosmetic weight. It is preferably in the range of 5% by weight, more preferably in the range of 0.01 to 0.1% by weight.
[0040]
A fourth invention is a cleaning antibacterial agent containing acetic acid (salt) containing the polyglutamic acid according to the first invention. The cleaning antibacterial agent is not particularly limited. However, when used in foods or clothes, acetic acid (salt) has a low concentration, so that the influence on taste and acid odor can be suppressed, and it is particularly effective. It is.
[0041]
Shape when using acetic acid polyglutamic acid of the present invention is contained (salt) in the cleaning antimicrobial agent is not limited in particular, used in solid form, either in the form of powder or liquid depending on the purpose be able to.
[0042]
Although the usage method of the washing | cleaning antibacterial agent containing the acetic acid (salt) containing the polyglutamic acid of this invention is not specifically limited, It is included in the method of spraying directly on a target object, immersion, or cloth etc. A wiping method may be used.
[0043]
The concentration of the acetic acid (salt) containing the polyglutamic acid of the present invention in the cleaning antibacterial agent is not particularly limited, and varies depending on the purpose of use, conditions of use, etc., but may be appropriately diluted with water or the like. it can. Preferably, it is preferably in the range of 0.005 to 0.5% by weight, more preferably in the range of 0.01 to 0.1% by weight, based on the weight of the cleaning antibacterial agent at use.
[0044]
【Example】
Hereinafter, the present invention will be described by way of examples. However, the present invention is not limited by these.
Example 1, Reference Examples 1 and 2 , Comparative Examples 1-7
1. Antibacterial effect of acetic acid (salt) containing polyglutamic acid 5 ml of bouillon medium was placed in a 30 ml sample bottle. Then Escherichia coli is subject bacterium (Escherichia coli IFO 3301), bacterial solution of Staphylococcus aureus (Staphylococcus aureus IFO 3060) (viable cell number of 5 × 10 5 cells / ml) was added 0.05ml were inoculated. Acetic acid and a polyanion were added to this sample bottle so that it might become the density | concentration of Table 1 mentioned later, and it statically cultured at 30 degreeC. The growth of the bacteria was measured with a biothermoanalyzer (H-201 manufactured by Nippon Medical Equipment Co., Ltd.). The time when the heat generation amount started to rise was calculated, and the result is shown in Table 1 described later.
[0045]
[Table 1]
Table 1 good Ri apparent as the growth inhibition period of Example 1 is more than 240 hours was the same as Comparative Example 1 using only a large amount acetate.
[0047]
Example 2, Reference Example 3 , Comparative Examples 8-12
2. Application to food (1) Preparation of preparations Various preparations having the compositions shown in Table 2 were prepared.
[0048]
[Table 2]
(2) Application to hamburger Storage test and sensory function of hamburger prepared by adding various preparations prepared to the whole material so as to have the concentration described in Table 3 below and hamburger without addition of preparation at 30 ° C A test was conducted. Hamburg is made of 800g minced meat, 380g fried onion, 50g egg, 40g bread crumbs, 120ml milk, 6g salt, pepper (a little), and they are mixed in a hand mixer and divided into 18 equal parts. Patties were prepared and baked according to conventional methods. The storage test was performed at 30 ° C., and the sensory test was performed by 10 monitors. The results are shown in Table 3.
[0050]
[Table 3]
[0051]
As is clear from Table 3, the savory period of the hamburger prepared by adding 1% by weight of the preparation E having the composition of the present invention was 72 hours or more, and its taste was also good. On the other hand, in the case of the comparative example, the storage stability or taste was inferior to the preparations D and E of the present invention.
[0056]
【The invention's effect】
Polyglutamic acid acid or its salt is contained in the present invention has the effect of suppressing or sterilizing growth against various microorganisms, and it is possible to reduce the addition amount, less impact on the flavor of foods, also It can be suitably used as a cleaning antibacterial agent by adding to cosmetics.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002081231A JP3951768B2 (en) | 2002-03-22 | 2002-03-22 | Acetic acid or its salt containing polyglutamic acid |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002081231A JP3951768B2 (en) | 2002-03-22 | 2002-03-22 | Acetic acid or its salt containing polyglutamic acid |
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| Publication Number | Publication Date |
|---|---|
| JP2003274895A JP2003274895A (en) | 2003-09-30 |
| JP3951768B2 true JP3951768B2 (en) | 2007-08-01 |
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| JP2002081231A Expired - Lifetime JP3951768B2 (en) | 2002-03-22 | 2002-03-22 | Acetic acid or its salt containing polyglutamic acid |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1803802A1 (en) * | 2005-12-30 | 2007-07-04 | Maatschap F.J.R. Laugeman c.s. | Cleansing composition |
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