JP4141354B2 - Liquid food preservative - Google Patents
Liquid food preservative Download PDFInfo
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- JP4141354B2 JP4141354B2 JP2003319185A JP2003319185A JP4141354B2 JP 4141354 B2 JP4141354 B2 JP 4141354B2 JP 2003319185 A JP2003319185 A JP 2003319185A JP 2003319185 A JP2003319185 A JP 2003319185A JP 4141354 B2 JP4141354 B2 JP 4141354B2
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- ester
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- 239000005452 food preservative Substances 0.000 title claims description 21
- 235000021056 liquid food Nutrition 0.000 title claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 105
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 68
- 150000002148 esters Chemical class 0.000 claims description 36
- 239000005639 Lauric acid Substances 0.000 claims description 34
- 239000000194 fatty acid Substances 0.000 claims description 30
- 229930006000 Sucrose Natural products 0.000 claims description 29
- 239000002253 acid Substances 0.000 claims description 29
- 239000005720 sucrose Substances 0.000 claims description 29
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 27
- 229930195729 fatty acid Natural products 0.000 claims description 27
- -1 glycerin fatty acid ester Chemical class 0.000 claims description 24
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 21
- 150000004667 medium chain fatty acids Chemical class 0.000 claims description 14
- WOKDXPHSIQRTJF-UHFFFAOYSA-N 3-[3-[3-[3-[3-[3-[3-[3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]propane-1,2-diol Chemical compound OCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)CO WOKDXPHSIQRTJF-UHFFFAOYSA-N 0.000 claims description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- XZAGBDSOKNXTDT-UHFFFAOYSA-N Sucrose monopalmitate Chemical compound CCCCCCCCCCCCCCCC(O)=O.OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(CO)O1 XZAGBDSOKNXTDT-UHFFFAOYSA-N 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 8
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 6
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- 235000019249 food preservative Nutrition 0.000 claims description 6
- 235000011187 glycerol Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 150000007524 organic acids Chemical class 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000001488 sodium phosphate Substances 0.000 claims description 5
- KGUHOFWIXKIURA-VQXBOQCVSA-N [(2r,3s,4s,5r,6r)-6-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-3,4,5-trihydroxyoxan-2-yl]methyl dodecanoate Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](COC(=O)CCCCCCCCCCC)O[C@@H]1O[C@@]1(CO)[C@@H](O)[C@H](O)[C@@H](CO)O1 KGUHOFWIXKIURA-VQXBOQCVSA-N 0.000 claims description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 4
- 235000011007 phosphoric acid Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 229940032085 sucrose monolaurate Drugs 0.000 claims description 4
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 3
- 239000004386 Erythritol Substances 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 3
- 235000011054 acetic acid Nutrition 0.000 claims description 3
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 3
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 3
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 3
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 3
- 229940009714 erythritol Drugs 0.000 claims description 3
- 235000019414 erythritol Nutrition 0.000 claims description 3
- 239000001530 fumaric acid Substances 0.000 claims description 3
- 235000011087 fumaric acid Nutrition 0.000 claims description 3
- 239000000174 gluconic acid Substances 0.000 claims description 3
- 235000012208 gluconic acid Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 3
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 3
- 235000005985 organic acids Nutrition 0.000 claims description 3
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 235000021360 Myristic acid Nutrition 0.000 claims 3
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 claims 3
- 150000001954 decanoic acid esters Chemical class 0.000 claims 3
- 235000019796 monopotassium phosphate Nutrition 0.000 claims 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims 2
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims 2
- 229910000162 sodium phosphate Inorganic materials 0.000 claims 2
- 235000011008 sodium phosphates Nutrition 0.000 claims 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 2
- 235000013305 food Nutrition 0.000 description 21
- 230000003385 bacteriostatic effect Effects 0.000 description 17
- 239000003995 emulsifying agent Substances 0.000 description 9
- 239000003755 preservative agent Substances 0.000 description 9
- 230000002335 preservative effect Effects 0.000 description 8
- 150000004665 fatty acids Chemical class 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 2
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 230000002542 deteriorative effect Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000003002 pH adjusting agent Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000176 sodium gluconate Substances 0.000 description 2
- 229940005574 sodium gluconate Drugs 0.000 description 2
- 235000012207 sodium gluconate Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000011067 sorbitan monolaureate Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- LWZFANDGMFTDAV-BURFUSLBSA-N [(2r)-2-[(2r,3r,4s)-3,4-dihydroxyoxolan-2-yl]-2-hydroxyethyl] dodecanoate Chemical compound CCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O LWZFANDGMFTDAV-BURFUSLBSA-N 0.000 description 1
- LWZFANDGMFTDAV-WYDSMHRWSA-N [2-[(2r,3r,4s)-3,4-dihydroxyoxolan-2-yl]-2-hydroxyethyl] dodecanoate Chemical compound CCCCCCCCCCCC(=O)OCC(O)[C@H]1OC[C@H](O)[C@H]1O LWZFANDGMFTDAV-WYDSMHRWSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 150000005690 diesters Chemical class 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- UWLPCYBIJSLGQO-UHFFFAOYSA-N dodecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCC(O)=O UWLPCYBIJSLGQO-UHFFFAOYSA-N 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- ARIWANIATODDMH-UHFFFAOYSA-N rac-1-monolauroylglycerol Chemical compound CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
Description
本発明は、食品の日持ちを向上させて食品を長期間、良好な品質で保存できるようにするための液体（以下、液状という）の食品保存剤に関するものである。 The present invention relates to a liquid food preservative for improving the shelf life of a food product so that the food product can be stored with good quality for a long period of time.
従来からカビが発生しやすい食品または食品加工場の腐敗菌の発生を抑制するために、カビ抑制効果のある食品用保存剤が使用されている。例えば、エタノールに低級脂肪酸モノグリセライドと糖類を加えたもの（例えば特許文献１参照）、エタノールに有機酸と中鎖脂肪酸を加えたもの（例えば特許文献２参照）、エタノールにグルコン酸ナトリウム、中鎖脂肪酸及びｐＨ調整剤を加えたもの（例えば特許文献３参照）がそれぞれ知られている。
上記のエタノールに低級脂肪酸モノグリセライドと糖類を加えた食品保存剤（例えば特開昭６０−９１９７２号）では、例えば練り製品に使用した場合、低級脂肪酸モノグリセライドの影響により弾力が低下し、食感が変化するうえに、脂肪酸モノグリセライドによる静菌効果はその構成脂肪酸によりもたらされるが、遊離脂肪酸ではなくモノグリセライドになると、食品中のタンパク質などと結合し易くなり、その結果、静菌効果を十分に発揮できなくなるという問題がある。 In the above-mentioned ethanol preservatives containing lower fatty acid monoglycerides and sugars (for example, Japanese Patent Application Laid-Open No. 60-91972), for example, when used in kneaded products, the elasticity decreases due to the influence of lower fatty acid monoglycerides and the texture changes. In addition, the bacteriostatic effect of fatty acid monoglyceride is brought about by its constituent fatty acid, but when it becomes monoglyceride instead of free fatty acid, it becomes easy to bind to proteins in food, and as a result, it can not fully demonstrate the bacteriostatic effect There's a problem.
また、エタノールにグルコン酸ナトリウム、中鎖脂肪酸およびｐＨ調整剤を加えたもの（例えば特開２００１−１７８４３３号）では、基本的な使用方法として食品に対する噴霧またはエタノール製剤への食品の浸漬を想定しており、食品、特に液体食品への添加が想定されていない。すなわち、中鎖脂肪酸は親油性物質であり、上記のエタノール製剤を例えば水に１〜３重量％添加すると、中鎖脂肪酸が分離してしまい十分な静菌効果が発揮できなくなるという問題がある。 In addition, ethanol added with sodium gluconate, medium chain fatty acid, and pH adjuster (for example, Japanese Patent Application Laid-Open No. 2001-178433) is assumed to be sprayed on food or immersed in an ethanol preparation as a basic method of use. It is not expected to be added to foods, especially liquid foods. That is, medium chain fatty acid is a lipophilic substance, and when the above ethanol preparation is added to 1 to 3% by weight in water, for example, there is a problem that the medium chain fatty acid is separated and a sufficient bacteriostatic effect cannot be exhibited.
さらに、エタノールに有機酸と中鎖脂肪酸を加えたもの（例えば特開昭５８−１２１２０４号）では、乳化剤としてソルビタン脂肪酸エステル、グリセリン脂肪酸エステルおよびショ糖脂肪酸エステルを併用しているが、エタノール中の中鎖脂肪酸を０．１５重量％以上にした場合、従来のこれらの乳化剤ではこれを水に対し１〜３重量％添加したとき、これらの中鎖脂肪酸を完全に乳化分散することはできないという問題がある。 In addition, ethanol added with an organic acid and a medium chain fatty acid (for example, Japanese Patent Application Laid-Open No. 58-121204) uses sorbitan fatty acid ester, glycerin fatty acid ester and sucrose fatty acid ester in combination as an emulsifier. When the medium chain fatty acid is 0.15% by weight or more, these conventional emulsifiers cannot be completely emulsified and dispersed when 1 to 3% by weight is added to water. There is.
本発明は上述の問題点に鑑み、本発明者らが鋭意研究の結果なされたもので、食品の風味および品質を劣化させることなく、グラム陽性菌、カビ、酵母に有効な抗菌力を呈し、食品の保存性を著しく向上できる液状の食品保存剤を提供しようとするものである。 In view of the above-mentioned problems, the present invention has been made as a result of earnest research by the present inventors, and exhibits effective antibacterial activity against Gram-positive bacteria, fungi, and yeast without deteriorating the flavor and quality of food. An object of the present invention is to provide a liquid food preservative capable of significantly improving the preservability of food.
請求項１の発明に係る液状の食品保存剤は、エタノール１００重量部に対し中鎖脂肪酸の一種ラウリン酸０．１５〜２０．０重量部好ましくは０．１５〜１０．０重量部と、乳化剤として近年開発されたグリセリン脂肪酸エステルの一種であるデカグリセリンモノカプリル酸エステル、デカグリセリンモノカプリン酸エステル、デカグリセリンモノラウリン酸エステル、デカグリセリンモノミリスチン酸エステル等より選ばれた一種又は二種以上のモノエステル含量が７５％以上のデカグリセリンモノ脂肪酸エステル０．０１〜４０．０重量部好ましくは０．１５〜２０．０重量部および／または近年開発されたショ糖脂肪酸エステルの一種であるショ糖モノラウリン酸エステル、ショ糖モノミリスチン酸エステル、ショ糖モノパルミチン酸エステル等より選ばれた一種又は二種以上のモノエステル含量が９０％以上のショ糖モノ脂肪酸エステル０．０１〜４０．０重量部好ましくは０．１５〜２０．０重量部を混合溶解してなることを特徴とする。 The liquid food preservative according to the invention of claim 1 comprises 0.15 to 20.0 parts by weight of a medium chain fatty acid, preferably 0.15 to 10.0 parts by weight, and an emulsifier, based on 100 parts by weight of ethanol. As one kind of glycerin fatty acid ester developed recently as decaglycerin monocaprylic acid ester, decaglycerin monocapric acid ester, decaglycerin monolauric acid ester, decaglycerin monomyristic acid ester, etc. Decaglycerin monofatty acid ester having an ester content of 75% or more 0.01 to 40.0 parts by weight, preferably 0.15 to 20.0 parts by weight and / or sucrose monolaurin which is a kind of sucrose fatty acid ester developed recently Acid ester, sucrose monomyristic acid ester, sucrose monopalmitic acid Mixing and dissolving 0.01 to 40.0 parts by weight, preferably 0.15 to 20.0 parts by weight of a sucrose monofatty acid ester having a content of one or more monoesters selected from steal and the like of 90% or more It is characterized by becoming.
請求項２の液状の食品保存剤は、上記の液状食品保存剤に、クエン酸、リンゴ酸、コハク酸、酒石酸、グルコン酸、酢酸、乳酸、フマル酸、リン酸、リン酸一ナトリウム、リン酸一カリウム、酸性ピロリン酸ナトリウム、ウルトラリン酸ナトリウム等より選ばれた一種または二種以上の有機酸及びその塩をエタノールに対して０．０１〜１０重量部加えることにより、エタノールおよびラウリン酸の静菌効果を向上させたものである。 The liquid food preservative according to claim 2 includes the above-mentioned liquid food preservative, citric acid, malic acid, succinic acid, tartaric acid, gluconic acid, acetic acid, lactic acid, fumaric acid, phosphoric acid, monosodium phosphate, phosphoric acid. By adding 0.01 to 10 parts by weight of one or more organic acids selected from monopotassium, sodium acid pyrophosphate, sodium ultraphosphate, and the like with respect to ethanol, the static of ethanol and lauric acid is added. Bacteria effect is improved.
請求項３の液状の食品は保存剤は、さらに上記の液状食品保存剤に、エリスリトール、マルチトース、ブドウ糖、果糖、トレハロース、ショ糖等より選ばれた一種または二種以上の糖類をエタノールに対して０．１〜３０重量部好ましくは０．１〜１０重量部加えることにより、ラウリン酸による食品の風味の低下を抑止したものである。 The liquid food according to claim 3 is a preservative, and the liquid food preservative further includes one or more sugars selected from erythritol, maltose, glucose, fructose, trehalose, sucrose, etc. Addition of 0.1 to 30 parts by weight, preferably 0.1 to 10 parts by weight, suppresses a decrease in the flavor of the food caused by lauric acid.
本発明の液状の食品保存剤に用いられるエタノール濃度（配合割合）は、１０重量％以上好ましくは４０〜９０重量％である。 The ethanol concentration (mixing ratio) used in the liquid food preservative of the present invention is 10% by weight or more, preferably 40 to 90% by weight.
上記した従来の技術（例えば特開昭５８−１２１２０４号）では、エタノールに有機酸と０．０００１〜０．１重量％の中鎖脂肪酸を加えているが、中鎖脂肪酸としてラウリン酸を加えた場合、０．１重量％以下では特にカビに対して充分な静菌効果は得られていなかった。しかし、ラウリン酸を０．１５重量％以上溶解すると、エタノール溶液中にはラウリン酸を乳化分散することはできるとしてもこれをさらに１〜３重量％水溶液にした場合には、ラウリン酸が分離するので静菌効果を発揮できなかった。さらに、外浸により食品に添加する場合でも、食品の表面に付着した水分によりラウリン酸が分離し、十分に静菌効果を発揮させることができなかった。また、従来のソルビタン脂肪酸エステル、グリセリン脂肪酸エステル及びショ糖脂肪酸エステルを乳化剤として併用した場合でも１〜３重量％の水溶液にして使用する場合には、ラウリン酸が分離するので静菌効果を発揮できなかった。 In the above-described conventional technique (for example, JP-A-58-121204), an organic acid and 0.0001 to 0.1% by weight of a medium chain fatty acid are added to ethanol, but lauric acid is added as a medium chain fatty acid. In the case of 0.1% by weight or less, a sufficient bacteriostatic effect against mold was not obtained. However, when lauric acid is dissolved in an amount of 0.15% by weight or more, even if lauric acid can be emulsified and dispersed in an ethanol solution, lauric acid is separated when it is further made into an aqueous solution of 1 to 3% by weight. Therefore, the bacteriostatic effect could not be demonstrated. Furthermore, even when added to food by external immersion, lauric acid was separated by the water adhering to the surface of the food, and the bacteriostatic effect could not be sufficiently exhibited. In addition, even when a conventional sorbitan fatty acid ester, glycerin fatty acid ester and sucrose fatty acid ester are used in combination as an emulsifier, when used in an aqueous solution of 1 to 3% by weight, lauric acid is separated, so that a bacteriostatic effect can be exhibited. There wasn't.
これらに対し本発明の食品保存剤は、エタノール１００重量部に対し中鎖脂肪酸の一種ラウリン酸０．１５〜２０．０重量部好ましくは０．１５〜１０．０重量部と、乳化剤として近年開発されたグリセリン脂肪酸エステルの一種であるデカグリセリンモノカプリル酸エステル、デカグリセリンモノカプリン酸エステル、デカグリセリンモノラウリン酸エステル、デカグリセリンモノミリスチン酸エステル等より選ばれた一種又は二種以上のモノエステル含量が７５％以上のデカグリセリンモノ脂肪酸エステル０．０１〜４０．０重量部好ましくは０．１５〜２０．０重量部および／または近年開発されたショ糖脂肪酸エステルの一種であるショ糖モノラウリン酸エステル、ショ糖モノミリスチン酸エステル、ショ糖モノパルミチン酸エステル等より選ばれた一種又は二種以上のモノエステル含量が９０％以上のショ糖モノ脂肪酸エステル０．０１〜４０．０重量部好ましくは０．１５〜２０．０重量部を配合することによって、食品、特に液体食品へ添加してもラウリン酸が分離せず乳化分散できることを見出した結果、菌や特にカビに対する静菌効果の高い液状の食品保存剤を得ることに成功したものである。 On the other hand, the food preservative of the present invention has recently been developed as an emulsifier with 0.15 to 20.0 parts by weight, preferably 0.15 to 10.0 parts by weight of lauric acid, a medium chain fatty acid, based on 100 parts by weight of ethanol. One or two or more kinds of monoester selected from decaglycerin monocaprylate, decaglycerin monocaprylate, decaglycerin monolaurate, decaglycerin monomyristate, etc. 75% or more of decaglycerin monofatty acid ester 0.01 to 40.0 parts by weight, preferably 0.15 to 20.0 parts by weight, and / or sucrose monolaurate which is a kind of sucrose fatty acid ester developed recently, Sucrose monomyristic acid ester, sucrose monopalmitic acid ester By blending 0.01 to 40.0 parts by weight, preferably 0.15 to 20.0 parts by weight of a sucrose monofatty acid ester having a monoester content of 90% or more selected from As a result of finding that lauric acid does not separate and can be emulsified and dispersed even when added to foods, particularly liquid foods, a liquid food preservative having a high bacteriostatic effect against bacteria and molds has been successfully obtained.
なお、本発明で用いるデカグリセリンモノ脂肪酸エステルは、モノエステル含量が７５％以上のものであり、モノエステル含量が７５％以下でその他にジエステル以上の成分が多く含まれてしまう従来の製法で製造された純度の低いデカグリセリンモノ脂肪酸エステルとは乳化剤としての性質が全く異なるものである。また、本発明で用いるショ糖モノ脂肪酸エステルは、モノエステル含量が９０％以上のものであり、モノエステル含量が９０％以下でその他に濁りや沈殿の原因となる多置換エステルを混在してしまう従来の製法で製造された純度の低いショ糖モノ脂肪酸エステルとは乳化剤としての性質が全く異なるものである。これらは、従来の製法では無差別分布に従ったエステル化度の異なるポリグリセリン脂肪酸エステルやショ糖脂肪酸エステルの混合物しか得られなかったものを近年開発された新たな製法を用いモノエステル含量を高くすることによって、従来品とは全く異なる界面活性能を有するという本発明に特有の効果を発揮する。本発明は、上記の乳化剤を用いることによって、ラウリン酸含量を０．１５重量％以上にしたエタノールを水に対し１〜３重量％添加しても、ラウリン酸が分離せず静菌効果を発揮させることができるものである。 The decaglycerin monofatty acid ester used in the present invention has a monoester content of 75% or more, and is produced by a conventional production method in which the monoester content is 75% or less and many other components are contained in addition to the diester. The properties of the emulsifier are completely different from the low purity decaglycerin monofatty acid ester. In addition, the sucrose monofatty acid ester used in the present invention has a monoester content of 90% or more, and the monoester content is 90% or less, and other polysubstituted esters that cause turbidity and precipitation are mixed. It has completely different properties as an emulsifier from the low-purity sucrose monofatty acid ester produced by the conventional production method. In these methods, only a mixture of polyglycerin fatty acid esters and sucrose fatty acid esters with different degrees of esterification according to the indiscriminate distribution was obtained. By doing so, an effect peculiar to the present invention that it has a completely different surface activity from the conventional product is exhibited. In the present invention, by using the above-mentioned emulsifier, even if ethanol having a lauric acid content of 0.15% by weight or more is added to water by 1 to 3% by weight, lauric acid is not separated and exhibits a bacteriostatic effect. It can be made to.
また、従来の技術では高級脂肪酸を用いてpHを低下させる食品の製造法が知られており（例えば特公昭５３―４３５７９号）、また、高級脂肪酸の一種のラウリン酸を食品原料の総量に対して、０．００１〜０．０９重量％の範囲で添加する製造法が知られている（例えば特開２０００―２８７６６１号）が、これらの場合、常温で固体であり加熱時に溶解する種類の高級脂肪酸であるラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸を用い加熱工程を経て製造される食品を対象としている。これは、これらの高級脂肪酸が固体の状態では静菌効果を発揮せず、加熱溶解して液状になると初めて静菌効果を発揮するからである。 In addition, in the prior art, a method for producing a food that lowers the pH using a higher fatty acid is known (for example, Japanese Patent Publication No. 53-43579), and a kind of higher fatty acid, lauric acid, is added to the total amount of food ingredients. In addition, there are known production methods for adding in the range of 0.001 to 0.09% by weight (for example, Japanese Patent Application Laid-Open No. 2000-287661), but in these cases, a high-grade type that is solid at room temperature and dissolves upon heating. It is intended for foods manufactured through a heating process using fatty acids lauric acid, myristic acid, palmitic acid and stearic acid. This is because these higher fatty acids do not exhibit a bacteriostatic effect in a solid state, but exhibit a bacteriostatic effect only when heated and dissolved to become liquid.
一方、本発明に係る液状の食品保存剤の主な用途は、加熱工程を経ないで製造される食品への添加による静菌対策のほか、加熱工程後の食品に対して外浸か噴霧により添加しても有効で、風味を損なわずに二次汚染によるカビ・酵母の発生を抑制できる。すなわち、本発明に係る食品保存剤では、乳化剤として近年開発されたモノエステル含量が７５％以上のデカグリセリンモノ脂肪酸エステルおよび／または近年開発されたモノエステル含量が９０％以上のショ糖モノ脂肪酸エステルを加えることによってエタノールに加えたラウリン酸を溶解状態のままで食品に添加できることを見出したことから、加熱工程を経ないで製造される食品の静菌や加熱工程後の食品の二次汚染によるカビ・酵母の発生の抑制に成功したものである。また、エタノールとラウリン酸との相乗効果によりエタノールやラウリン酸を単体で添加するよりも低い添加量で同等の静菌効果が得られ、結果としてエタノールやラウリン酸による風味の劣化が防止できる。 On the other hand, the main use of the liquid food preservative according to the present invention is to add bacteriostatic measures by addition to foods that are not subjected to a heating process, or by adding soaking or spraying to foods after the heating process Even if it is effective, generation | occurrence | production of mold | fungi and yeast by secondary contamination can be suppressed without impairing flavor. That is, in the food preservative according to the present invention, a decaglycerin monofatty acid ester having a monoester content of 75% or more recently developed as an emulsifier and / or a sucrose monofatty acid ester having a monoester content of 90% or more recently developed. It has been found that lauric acid added to ethanol can be added to foods in a dissolved state by adding a bacteriostatic agent, resulting from bacteriostasis of foods produced without going through a heating process or secondary contamination of foods after the heating process It has succeeded in suppressing the occurrence of mold and yeast. Further, the synergistic effect of ethanol and lauric acid can provide the same bacteriostatic effect with a lower addition amount than when ethanol or lauric acid is added alone, and as a result, the deterioration of flavor due to ethanol or lauric acid can be prevented.
さらに、周知のように本食品保存剤に含まれるラウリン酸は若干苦味を持っているが、本発明ではエリスリトール、マルチトース、ブドウ糖、果糖、トレハロース、ショ糖等より選ばれた一種または二種以上の糖類をエタノールに対して０．１〜３０重量％好ましくは０．１〜１０重量％加えることにより、ラウリン酸による食品の風味の低下を抑制し、結果として食品の品質を劣化させずに、且つ本来の目的である保存性を向上させることができる。 Furthermore, as is well known, lauric acid contained in the food preservative has a slight bitter taste, but in the present invention, one or more kinds selected from erythritol, maltose, glucose, fructose, trehalose, sucrose and the like are used. By adding 0.1 to 30% by weight of saccharides to ethanol, preferably 0.1 to 10% by weight, it is possible to suppress a decrease in the flavor of the food due to lauric acid, and as a result, without deteriorating the quality of the food, and The preservation property, which is the original purpose, can be improved.
以下に、本発明に係る液状の食品保存剤について実施例を挙げて詳しく説明する。
（実施例１〜４）
デカグリセリンモノ脂肪酸エステルおよびショ糖モノ脂肪酸エステルのラウリン酸に対する乳化試験を実施した。
Hereinafter, the liquid food preservative according to the present invention will be described in detail with reference to examples.
(Examples 1-4)
An emulsification test for decaglycerin monofatty acid ester and sucrose monofatty acid ester with respect to lauric acid was performed.
デカグリセリンモノ脂肪酸エステルとしてモノエステル含量が約８０％のデカグリセリンモノラウリン酸エステル、ショ糖モノ脂肪酸エステルとしてモノエステル含量が約９３％のショ糖モノパルミチン酸エステルを用い、比較対象として、モノエステル含量が約５０％のデカグリセリンモノラウリン酸エステル、モノエステル含量が約８０％のショ糖モノパルミチン酸エステルおよびソルビタン脂肪酸エステルの一種であるｓｐａｎ２０およびｓｐａｎ８０を用いた。
試験方法
下記の表１に示す割合で混合した添加物を水に対し２重量％添加し攪拌したものを静置し、乳化の状態を目視にて確認した。
Using decaglycerin monolaurate having a monoester content of about 80% as decaglycerin monofatty acid ester and sucrose monopalmitate having a monoester content of about 93% as sucrose monofatty acid ester Decaglycerin monolaurate having a monoester content of about 50%, and sucrose monopalmitate and sorbitan fatty acid ester having a monoester content of about 80% were used.
Test Method 2% by weight of the additive mixed in the ratio shown in Table 1 below was added to water and stirred, and the state of emulsification was confirmed visually.
上記の表１の結果より、モノエステル含量約８０％のデカグリセリンモノラウリン酸エステルおよびモノエステル含量約９３％のショ糖モノパルミチン酸エステルは、ラウリン酸を乳化溶解していることが分かる。一方、モノエステル含量約５０％のデカグリセリンモノラウリン酸エステル、モノエステル含量約８０％のショ糖モノパルミチン酸エステル、ｓｐａｎ２０およびｓｐａｎ８０は、ラウリン酸を乳化溶解出来ていないことが分かる。 From the results of Table 1 above, it can be seen that decaglycerin monolaurate having a monoester content of about 80% and sucrose monopalmitate having a monoester content of about 93% emulsify and dissolve lauric acid. On the other hand, it can be seen that decaglycerin monolaurate having a monoester content of about 50%, sucrose monopalmitate having a monoester content of about 80%, span20 and span80 were not able to emulsify and dissolve lauric acid.
次に本発明の液状の食品保存剤に関する実施例について詳しく説明する。なお、下記の各実施例は実際の使用例である。
（実施例５〜８）
[ミートボール（固形食品）]
鶏肉１０ｋｇをチョッパーで挽き、別にチョッパーで挽いた生タマネギ５００ｇとミキサーで混合し、白コショウ４０ｇ、澱粉３００ｇ、食塩２００ｇを加え、サイレントカッターで１０分間混合する。この混合物を直径３ｃｍぐらいのボールにし、沸騰しているボイル槽に７分間入れ、加熱し、放冷したものをミートボールとする。このミートボールを下記の表２に示す添加物に１０秒間浸漬し商品とする。保存試験の結果を図1の代用写真に示す。
Next, the Example regarding the liquid food preservative of this invention is described in detail. The following examples are actual usage examples.
(Examples 5 to 8)
[Meatball (solid food)]
Grind 10 kg of chicken with a chopper, mix with 500 g of fresh onion ground separately with a chopper, add 40 g of white pepper, 300 g of starch and 200 g of salt, and mix for 10 minutes with a silent cutter. This mixture is made into a ball having a diameter of about 3 cm, placed in a boiling boil tank for 7 minutes, heated and allowed to cool to make a meatball. This meatball is immersed in the additives shown in Table 2 below for 10 seconds to obtain a product. The result of the storage test is shown in the substitute photo of FIG.
―：発育せず、＋：数でカビの発生の程度を表す。
上記の表２の結果よりエタノール５７．０％にラウリン酸０．１％およびＳｐａｎ２００．１％を添加した保存剤と比較して、本発明に係るエタノール５７．０％にラウリン酸０．１５％およびデカグリセリンモノラウリン酸エステル０．４５％添加した保存剤（実施例６）、エタノール５７．０％にラウリン酸を１．０％およびデカグリセリンモノラウリン酸エステル３．０％添加した保存剤（実施例５・７）およびエタノール57%にラウリン酸を１．０％およびショ糖モノパルミチン酸エステル３．０％添加した保存剤（実施例８）は、それぞれカビに対してより高い静菌効果が得られることが分かる。また、実施例７・８のように乳酸を併用添加することで、一層高い静菌効果が得られることが分かる。
（実施例９〜１２）
[焼肉のたれ（液状食品）]
水５６５ｍｌ、醤油２５０ｍｌ、食塩６０ｇ、みりん４０ｍｌ、焼きゴマ２０ｇ、生姜（ミンチ）２０ｇ、玉葱（ミンチ）１５ｇ、にんにく（ミンチ）１０ｇ、グルタミン酸ナトリウム１０ｇ、ガーリック粉末５ｇ、レッドペッパー３ｇ、ジンジャー粉末２ｇを混合し、表３に示す添加物をそれぞれ加え８５℃で３０分間加熱混合した後に焼肉のたれとする。
―: Not growing, +: Number of fungi as a number.
From the results of Table 2 above, compared to a preservative obtained by adding 0.1% lauric acid and 200.1% Span to ethanol 57.0%, ethanol 57.0% according to the present invention has 0.15% lauric acid. And a preservative containing 0.45% decaglycerol monolaurate (Example 6), 1.0% lauric acid and 5% decaglycerol monolaurate added to 57.0% ethanol (Example) 5.7) and a preservative (Example 8) in which 1.0% of lauric acid and 3.0% of sucrose monopalmitate are added to 57% of ethanol have a higher bacteriostatic effect on mold, respectively. You can see that Moreover, it turns out that a still higher bacteriostatic effect is acquired by adding together lactic acid like Example 7 * 8.
(Examples 9 to 12)
[Yakiniku sauce (liquid food)]
565 ml of water, 250 ml of soy sauce, 60 g of salt, 40 ml of mirin, 20 g of grilled sesame seeds, 20 g of ginger (mince), 15 g of onion, 10 g of garlic (mince), 10 g of sodium glutamate, 5 g of garlic powder, 3 g of red pepper, 2 g of ginger powder Mix and add each of the additives shown in Table 3 and heat mix at 85 ° C. for 30 minutes.
上記の表３の結果より、エタノール５７．０％にラウリン酸０．１％およびＳｐａｎ２０ ０．１％を添加した保存剤と比較して、エタノール５７．０％にラウリン酸０．１５％およびデカグリセリンモノラウリン酸エステル０．４５％添加した保存剤（実施例９）、エタール５７．０％にラウリン酸を１．０％及びデカグリセリンモノラウリン酸エステル３．０％添加した保存剤（実施例１０・１１）およびエタノール５７％にラウリン酸を１．０％およびショ糖モノパルミチン酸エステル３．０％添加した保存剤（実施例１２）は、それぞれカビに対してより高い静菌効果が得られることが分かる。また、実施例１０・１１のように乳酸を併用添加することによって、一層高い静菌効果が得られることが分かる。 From the results in Table 3 above, 0.15% lauric acid in 57.0% ethanol and 0.15% decaco in ethanol 57.0% compared to a preservative in which 0.1% lauric acid and 0.1% Span20 were added. Preservative with 0.45% glycerin monolaurate added (Example 9), Preservative with 1.0% lauric acid and 3.0% decaglycerin monolaurate added to 57.0% etal (Example 10. 11) and a preservative (Example 12) obtained by adding 1.0% of lauric acid and 3.0% of sucrose monopalmitate to 57% of ethanol has a higher bacteriostatic effect on mold, respectively. I understand. Moreover, it turns out that a still higher bacteriostatic effect is acquired by adding together lactic acid like Example 10 * 11.
なお、上記各実施例および比較例に用いているエタノールは、純度１００％のエタノールで、実施例５〜実施例１２および比較例として挙げた各食品保存剤はエタノール濃度が５７重量％となるように、いいかえれば総重量が１００％となるように、水を加えている。 The ethanol used in each of the above Examples and Comparative Examples is ethanol having a purity of 100%, and the food preservatives listed as Examples 5 to 12 and Comparative Examples have an ethanol concentration of 57% by weight. In other words, water is added so that the total weight becomes 100%.
Claims (4)
グリセリン脂肪酸エステルの一種であるデカグリセリンモノカプリル酸エステル、デカグリセリンモノカプリン酸エステル、デカグリセリンモノラウリン酸エステル、デカグリセリンモノミリスチン酸エステルより選ばれた一種又は二種以上のモノエステル含量が７５％以上のデカグリセリンモノ脂肪酸エステル０．０１〜４０．０重量部およびショ糖脂肪酸エステルの一種であるショ糖モノラウリン酸エステル、ショ糖モノミリスチン酸エステル、ショ糖モノパルミチン酸エステルより選ばれた一種又は二種以上のモノエステル含量が９０％以上のショ糖モノ脂肪酸エステル０．０１〜４０．０重量部の少なくとも一方とを混合溶解してなることを特徴とする液状の食品保存剤。 0.15 to 20.0 parts by weight of lauric acid, a medium chain fatty acid, with respect to 100 parts by weight of ethanol;
Decaglycerol monocaprylate Le ester is a kind of glycerin fatty acid ester, decaglycerin capric acid esters, decaglycerol monolaurate, one selected Ri by decaglycerin myristic acid ester le or two or more of monoester content 75 % or more of a kind which is sucrose monolaurate acid ester of decaglycerol mono-fatty acid ester 0.01 to 40.0 parts by weight of you and sucrose fatty acid ester, sucrose monomyristate ester, sucrose monopalmitate Este Le'm Rieraba A liquid food preservative characterized by mixing and dissolving at least one of 0.01 to 40.0 parts by weight of a sucrose monofatty acid ester having a content of one or more monoesters of 90% or more. .
グリセリン脂肪酸エステルの一種であるデカグリセリンモノカプリル酸エステル、デカグリセリンモノカプリン酸エステル、デカグリセリンモノラウリン酸エステル、デカグリセリンモノミリスチン酸エステルより選ばれた一種又は二種以上のモノエステル含量が７５％以上のデカグリセリンモノ脂肪酸エステル０．０１〜４０．０重量部およびショ糖脂肪酸エステルの一種であるショ糖モノラウリン酸エステル、ショ糖モノミリスチン酸エステル、ショ糖モノパルミチン酸エステルより選ばれた一種又は二種以上のモノエステル含量が９０％以上のショ糖モノ脂肪酸エステル０．０１〜４０．０重量部の少なくとも一方と、
クエン酸、リンゴ酸、コハク酸、酒石酸、グルコン酸、酢酸、乳酸、フマル酸、リン酸、リン酸一ナトリウム、リン酸一カリウム、酸性ピロリン酸ナトリウム、ウルトラリン酸ナトリウムより選ばれた一種または二種以上の有機酸またはその塩０．０１〜１０重量部とを混合溶解してなることを特徴とする液状の食品保存剤。 0.15 to 20.0 parts by weight of lauric acid, a medium chain fatty acid, with respect to 100 parts by weight of ethanol;
Decaglycerol monocaprylate Le ester is a kind of glycerin fatty acid ester, decaglycerin capric acid esters, decaglycerol monolaurate, one selected Ri by decaglycerin myristic acid ester le or two or more of monoester content 75 % or more of a kind which is sucrose monolaurate acid ester of decaglycerol mono-fatty acid ester 0.01 to 40.0 parts by weight of you and sucrose fatty acid ester, sucrose monomyristate ester, sucrose monopalmitate Este Le'm Rieraba At least one of 0.01 to 40.0 parts by weight of sucrose monofatty acid ester having a content of one or more monoesters of 90% or more,
Citric acid, malic acid, succinic acid, tartaric acid, gluconic acid, acetic acid, lactic acid, fumaric acid, phosphoric acid, monosodium phosphate, monopotassium phosphate, sodium acid pyrophosphate, one selected Ri by Ultra sodium phosphate Alternatively, a liquid food preservative characterized by mixing and dissolving two or more organic acids or salts thereof in an amount of 0.01 to 10 parts by weight.
グリセリン脂肪酸エステルの一種であるデカグリセリンモノカプリル酸エステル、デカグリセリンモノカプリン酸エステル、デカグリセリンモノラウリン酸エステル、デカグリセリンモノミリスチン酸エステルより選ばれた一種又は二種以上のモノエステル含量が７５％以上のデカグリセリンモノ脂肪酸エステル０．０１〜４０．０重量部およびショ糖脂肪酸エステルの一種であるショ糖モノラウリン酸エステル、ショ糖モノミリスチン酸エステル、ショ糖モノパルミチン酸エステルより選ばれた一種又は二種以上のモノエステル含量が９０％以上のショ糖モノ脂肪酸エステル０．０１〜４０．０重量部の少なくとも一方と、
クエン酸、リンゴ酸、コハク酸、酒石酸、グルコン酸、酢酸、乳酸、フマル酸、リン酸、リン酸一ナトリウム、リン酸一カリウム、酸性ピロリン酸ナトリウム、ウルトラリン酸ナトリウムより選ばれた一種または二種以上の有機酸およびその塩０．０１〜１０重量部およびエリスリトール、マルチトース、ブドウ糖、果糖、トレハロース、ショ糖より選ばれた一種または二種以上の糖類０．１〜３０重量部の少なくとも一方とを混合溶解してなることを特徴とする液状の食品保存剤。 0.15 to 20.0 parts by weight of lauric acid, a medium chain fatty acid, with respect to 100 parts by weight of ethanol;
Decaglycerol monocaprylate Le ester is a kind of glycerin fatty acid ester, decaglycerin capric acid esters, decaglycerol monolaurate, one selected Ri by decaglycerin myristic acid ester le or two or more of monoester content 75 % or more of a kind which is sucrose monolaurate acid ester of decaglycerol mono-fatty acid ester 0.01 to 40.0 parts by weight of you and sucrose fatty acid ester, sucrose monomyristate ester, sucrose monopalmitate Este Le'm Rieraba At least one of 0.01 to 40.0 parts by weight of sucrose monofatty acid ester having a content of one or more monoesters of 90% or more,
Citric acid, malic acid, succinic acid, tartaric acid, gluconic acid, acetic acid, lactic acid, fumaric acid, phosphoric acid, monosodium phosphate, monopotassium phosphate, sodium acid pyrophosphate, one selected Ri by Ultra sodium phosphate or two or more organic acids and salts thereof 0.01 to 10 parts by weight of erythritol, maltitose, glucose, fructose, trehalose, Ri by sucrose selected one or two or more saccharides 0.1 to 30 parts by weight A liquid food preservative characterized by mixing and dissolving at least one.
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