JP4748677B2 - Thiamine lauryl sulfate-containing liquid formulation - Google Patents
Thiamine lauryl sulfate-containing liquid formulation Download PDFInfo
- Publication number
- JP4748677B2 JP4748677B2 JP2006128716A JP2006128716A JP4748677B2 JP 4748677 B2 JP4748677 B2 JP 4748677B2 JP 2006128716 A JP2006128716 A JP 2006128716A JP 2006128716 A JP2006128716 A JP 2006128716A JP 4748677 B2 JP4748677 B2 JP 4748677B2
- Authority
- JP
- Japan
- Prior art keywords
- lauryl sulfate
- thiamine lauryl
- liquid preparation
- thiamine
- solubility
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
本発明は、チアミンラウリル硫酸塩含有液状製剤に関する。 The present invention relates to a thiamine lauryl sulfate-containing liquid preparation.
従来、栄養補助目的でビタミンＢ１を使用する場合には、チアミン塩酸塩、チアミン硝酸塩などが用いられている。しかし、チアミン塩酸塩およびチアミン硝酸塩は、分解され易いという問題点がある。 Conventionally, when using the vitamin B 1 in nutraceutical purposes, thiamine hydrochloride, etc. thiamine nitrate is used. However, thiamine hydrochloride and thiamine nitrate have a problem that they are easily decomposed.
安定性の高いビタミンＢ１として、チアミンラウリル硫酸塩が注目されている。このチアミンラウリル硫酸塩は、さらに抗菌効果を有し、食品の日持ち向上に寄与することから、様々な食品に利用されている（例えば、特許文献１および２）。しかし、チアミンラウリル硫酸塩は、安定性に優れる反面、水への溶解度が低いことから、利用される食品が限定されるという問題がある。さらには、チアミンラウリル硫酸塩は、他のチアミン塩類同様、独特のビタミン臭を有するという問題もある。そして、食品によっては、チアミンラウリル硫酸塩が均一に含有されずに、抗菌効果が十分に発揮されないといった問題もある。 As high vitamin B 1 stable, thiamine lauryl sulfate are attracting attention. This thiamine lauryl sulfate has an antibacterial effect and contributes to improving the shelf life of foods, and is therefore used in various foods (for example, Patent Documents 1 and 2). However, thiamine lauryl sulfate is excellent in stability, but has a problem that the food to be used is limited because of its low solubility in water. Furthermore, thiamine lauryl sulfate has a problem of having a unique vitamin odor like other thiamine salts. And depending on foodstuff, thiamine lauryl sulfate is not contained uniformly, but there also exists a problem that an antimicrobial effect is not fully exhibited.
そこで、チアミンラウリル硫酸塩を含む液状組成物が検討されている。例えば、特許文献３には、チアミンセチル硫酸塩とチアミンラウリル硫酸塩との混合物を１〜６５重量％および酢酸を２０〜９５重量％含む食品用殺菌剤水溶液が開示されている。特許文献４には、チアミンラウリル硫酸塩２〜３０重量％、酢酸５７〜９０重量％、および残部水からなる水性溶液が開示されている。しかし、これらの方法でチアミン硫酸塩を高濃度溶解させるためには、実質的に高濃度（例えば、５７重量％以上）の酢酸を用いることが必要であり、食品の味に影響を与えることなどの問題がある。 Thus, liquid compositions containing thiamine lauryl sulfate have been studied. For example, Patent Document 3 discloses a food disinfectant aqueous solution containing 1 to 65% by weight of a mixture of thiamine cetyl sulfate and thiamine lauryl sulfate and 20 to 95% by weight of acetic acid. Patent Document 4 discloses an aqueous solution composed of 2 to 30% by weight of thiamine lauryl sulfate, 57 to 90% by weight of acetic acid, and the remaining water. However, in order to dissolve thiamine sulfate at a high concentration by these methods, it is necessary to use acetic acid at a substantially high concentration (for example, 57% by weight or more), which affects the taste of food. There is a problem.
特許文献５には、食酢または含酢酸水溶液に、アルカリ金属の水酸化物またはアルカリ土類金属の水酸化物、およびチアミンラウリル硫酸塩０．００５〜５５重量％を添加した混合液を養殖魚用飼料に用いることが開示されている。しかし、これ以外にもチアミンラウリル硫酸塩を高濃度溶解することができる組成物が望まれている。
本発明の目的は、チアミンラウリル硫酸塩を醸造酢に高濃度溶解した、抗菌力に優れた液状製剤を提供することにある。 An object of the present invention is to provide a liquid preparation excellent in antibacterial activity in which thiamine lauryl sulfate is dissolved in brewing vinegar at a high concentration.
本発明の液状製剤は、チアミンラウリル硫酸塩と、リン酸塩、炭酸塩、有機酸塩、塩基性アミノ酸、および塩基性アミノ酸の重合体からなる群より選択される少なくとも１種と、醸造酢とからなる液状製剤であって、該液状製剤中に、該チアミンラウリル硫酸塩が１質量％以上の割合で含有される。 The liquid preparation of the present invention comprises thiamine lauryl sulfate, at least one selected from the group consisting of phosphates, carbonates, organic acid salts, basic amino acids, and polymers of basic amino acids, brewed vinegar, The thiamine lauryl sulfate is contained in the liquid preparation at a ratio of 1% by mass or more.
ある実施態様においては、上記液状製剤中に、チアミンラウリル硫酸塩が１〜１２質量％、およびリン酸塩、炭酸塩、有機酸塩、塩基性アミノ酸、および塩基性アミノ酸の重合体からなる群より選択される少なくとも１種が０．０８〜１４質量％含有される。 In one embodiment, the liquid preparation comprises 1 to 12% by mass of thiamine lauryl sulfate and a group consisting of a phosphate, carbonate, organic acid salt, basic amino acid, and a polymer of basic amino acid. At least one selected from 0.08 to 14% by mass is contained.
ある実施態様においては、上記醸造酢の酸度が、８〜２０％である。 In a certain embodiment, the acidity of the said brewing vinegar is 8-20%.
本発明のチアミンラウリル硫酸塩の醸造酢への溶解度を高める方法は、チアミンラウリル硫酸塩と、リン酸塩、炭酸塩、有機酸塩、塩基性アミノ酸、および塩基性アミノ酸の重合体からなる群より選択される少なくとも１種とを醸造酢中で共存させる工程を含む。 The method of increasing the solubility of thiamine lauryl sulfate of the present invention in brewed vinegar is from the group consisting of thiamine lauryl sulfate and a polymer of phosphate, carbonate, organic acid salt, basic amino acid, and basic amino acid. A step of coexisting at least one selected with brewed vinegar.
本発明は、チアミンラウリル硫酸塩を醸造酢に高濃度溶解した液状製剤を提供する。本発明の液状製剤は、例えば、水分含量が高い食品、液状食品などにチアミンラウリル硫酸塩を均一に含有させることができるため、抗菌効果を効率的に発揮することができる。さらに、この液状製剤は、チアミンラウリル硫酸塩および醸造酢をそれぞれ単独で用いた場合には得られない優れた抗菌効果を発揮する。本発明の液状製剤は、酸度の低い醸造酢にチアミンラウリル硫酸塩を溶解することが可能であるため、食品の風味に与える影響が少ない。 The present invention provides a liquid preparation in which thiamine lauryl sulfate is dissolved at a high concentration in brewed vinegar. Since the liquid preparation of the present invention can uniformly contain thiamine lauryl sulfate, for example, in foods with high water content, liquid foods, etc., the antibacterial effect can be efficiently exhibited. Further, this liquid preparation exhibits an excellent antibacterial effect that cannot be obtained when thiamine lauryl sulfate and brewed vinegar are used alone. Since the liquid preparation of the present invention can dissolve thiamine lauryl sulfate in brewed vinegar with low acidity, it has little influence on the flavor of food.
本発明は、チアミンラウリル硫酸塩含有液状製剤およびチアミンラウリル硫酸塩の醸造酢への溶解度を高める方法を提供する。 The present invention provides a thiamine lauryl sulfate-containing liquid formulation and a method for increasing the solubility of thiamine lauryl sulfate in brewed vinegar.
（チアミンラウリル硫酸塩含有液状製剤）
本発明の液状製剤は、チアミンラウリル硫酸塩と、リン酸塩、炭酸塩、有機酸塩、塩基性アミノ酸、および塩基性アミノ酸の重合体からなる群より選択される少なくとも１種と、醸造酢とからなり、該チアミンラウリル硫酸塩が１質量％以上の割合で含有される。本発明においては、チアミンラウリル硫酸塩を１質量％以上溶解することができ、かつ長期間保存しても析出することなく安定である。そのため、水分含量が高い食品、液状食品などに適用しても、チアミンラウリル硫酸塩による抗菌効果を効率よく発揮することが可能であり、十分な抗菌効果が得られる。
(Liquid preparation containing thiamine lauryl sulfate)
The liquid preparation of the present invention comprises thiamine lauryl sulfate, at least one selected from the group consisting of phosphates, carbonates, organic acid salts, basic amino acids, and polymers of basic amino acids, brewed vinegar, The thiamine lauryl sulfate is contained in a proportion of 1% by mass or more. In the present invention, 1% by mass or more of thiamine lauryl sulfate can be dissolved, and it is stable without being precipitated even after long-term storage. Therefore, even when applied to foods with a high water content, liquid foods, etc., the antibacterial effect of thiamine lauryl sulfate can be exhibited efficiently, and a sufficient antibacterial effect can be obtained.
本発明の液状製剤に用いられるチアミンラウリル硫酸塩は、水に難溶な白色粉末であり、例えば、２５℃の水における溶解度は、約０．０２質量％である。チアミンラウリル硫酸塩は、酸性、中性、およびアルカリ性溶液中においても、他のビタミンＢ１塩類に比べて非常に安定である。 The thiamine lauryl sulfate used in the liquid preparation of the present invention is a white powder hardly soluble in water. For example, the solubility in water at 25 ° C. is about 0.02% by mass. Thiamine lauryl sulfate is very stable compared to other vitamin B 1 salts in acidic, neutral, and alkaline solutions.
本発明の液状製剤中のチアミンラウリル硫酸塩の含有量は、上述のとおり、１質量％以上、好ましくは１〜１２質量％、より好ましくは２〜１０質量％である。１質量％未満の場合、得られる水溶液製剤では、十分な抗菌効果が得られない。さらにより多くの添加量が必要となる結果、後述するリン酸塩、炭酸塩、有機酸塩、塩基性アミノ酸、塩基性アミノ酸の重合体などの他の必須成分（溶解度向上物質）を食品中に必要以上に含有させることとなり、コスト的にも不利になる。 As above-mentioned, content of thiamine lauryl sulfate in the liquid formulation of this invention is 1 mass% or more, Preferably it is 1-12 mass%, More preferably, it is 2-10 mass%. When the amount is less than 1% by mass, a sufficient antibacterial effect cannot be obtained with the aqueous solution preparation obtained. As a result of the need for a larger amount of addition, other essential components (solubility improving substances) such as phosphates, carbonates, organic acid salts, basic amino acids, and polymers of basic amino acids described later are added to the food. It will be contained more than necessary, which is disadvantageous in terms of cost.
本発明の液状製剤においては、リン酸塩、炭酸塩、有機酸塩、塩基性アミノ酸、および塩基性アミノ酸の重合体からなる群より選択される少なくとも１種が用いられる。好ましくはリン酸塩、炭酸塩、塩基性アミノ酸、または塩基性アミノ酸の重合体である。これらは、チアミンラウリル硫酸塩の醸造酢への溶解度を増大させる目的で含有される。本明細書においては、このような化合物を溶解度向上物質という。溶解度向上物質は、単独で用いてもよく、２以上を組み合わせて用いてもよい。 In the liquid preparation of the present invention, at least one selected from the group consisting of phosphates, carbonates, organic acid salts, basic amino acids, and polymers of basic amino acids is used. Preferred are phosphates, carbonates, basic amino acids, or polymers of basic amino acids. These are contained for the purpose of increasing the solubility of thiamine lauryl sulfate in brewed vinegar. In the present specification, such a compound is referred to as a solubility improving substance. A solubility improving substance may be used independently and may be used in combination of 2 or more.
上記リン酸塩、炭酸塩、または有機酸塩は、アルカリ金属塩が好ましく、ナトリウム塩がより好ましい。具体的には、リン酸塩としては、トリポリリン酸ナトリウム、ピロリン酸ナトリウム、リン酸三ナトリウム、リン酸二ナトリウムなどが挙げられる。炭酸塩としては、炭酸ナトリウム、炭酸水素ナトリウムなどが挙げられる。有機酸塩としては、酢酸ナトリウム、クエン酸三ナトリウム、リンゴ酸ナトリウム、コハク酸ナトリウムなどが挙げられる。 The phosphate, carbonate, or organic acid salt is preferably an alkali metal salt, and more preferably a sodium salt. Specifically, examples of the phosphate include sodium tripolyphosphate, sodium pyrophosphate, trisodium phosphate, and disodium phosphate. Examples of the carbonate include sodium carbonate and sodium hydrogen carbonate. Examples of the organic acid salt include sodium acetate, trisodium citrate, sodium malate, and sodium succinate.
上記塩基性アミノ酸としては、アルギニン、リシンなどが挙げられる。好ましくはアルギニンである。上記塩基性アミノ酸の重合体としては、ポリリシンなどが挙げられる。 Examples of the basic amino acid include arginine and lysine. Arginine is preferable. Examples of the polymer of the basic amino acid include polylysine.
本発明の液状製剤中の上記溶解度向上物質の量は、溶解度向上物質の種類および含有されるチアミンラウリル硫酸塩の量に応じて適宜設定される。好ましくは液状製剤中に０．０８〜１４質量％、より好ましくは２〜１０質量％の割合で含有される。 The amount of the solubility enhancing substance in the liquid preparation of the present invention is appropriately set according to the type of the solubility enhancing substance and the amount of thiamine lauryl sulfate contained. Preferably, it is contained in the liquid preparation at a ratio of 0.08 to 14% by mass, more preferably 2 to 10% by mass.
本発明においては、チアミンラウリル硫酸塩を溶解するために醸造酢を用いる。醸造酢は、穀類、糖類（果実）、またはエチルアルコールを原料とし、微生物の作用で生成した発酵酢酸を主成分とする酸性調味料をいう。醸造酢中には、発酵酢酸の他、糖質、蛋白質、エチルアルコール、水などが含まれている。なお、醸造酢中に含まれるエチルアルコールは０．５質量％未満と微量である。醸造酢の種類は、特に制限されない。例えば、穀物酢、果実酢、米酢、りんご酢、ぶどう酢などが挙げられる。 In the present invention, brewed vinegar is used to dissolve thiamine lauryl sulfate. Brewed vinegar refers to an acidic seasoning whose main ingredient is fermented acetic acid produced by the action of microorganisms, using cereals, sugars (fruits), or ethyl alcohol as raw materials. The brewed vinegar contains sugar, protein, ethyl alcohol, water and the like in addition to fermented acetic acid. In addition, the amount of ethyl alcohol contained in the brewed vinegar is less than 0.5% by mass. The type of brewed vinegar is not particularly limited. Examples include cereal vinegar, fruit vinegar, rice vinegar, apple vinegar, and grape vinegar.
上記醸造酢の酸度は、好ましくは８〜２０％、より好ましくは１４〜２０％である。本明細書において、醸造酢の酸度とは、水酸化ナトリウムによる中和滴定法により醸造酢に含まれる酸の量を酢酸量に換算した割合（質量／容量％）をいう。醸造酢中の酸度が高い場合は、上記範囲となるように水で希釈して用いることが好ましい。 The acidity of the brewed vinegar is preferably 8 to 20%, more preferably 14 to 20%. In this specification, the acidity of brewing vinegar means the ratio (mass / volume%) which converted the quantity of the acid contained in brewing vinegar into the amount of acetic acid by the neutralization titration method by sodium hydroxide. When the acidity in brewed vinegar is high, it is preferable to dilute and use with water so that it may become the said range.
本発明の液状製剤の製造方法は、チアミンラウリル硫酸塩と、リン酸塩、炭酸塩、有機酸塩、塩基性アミノ酸、および塩基性アミノ酸の重合体からなる群より選択される少なくとも１種（溶解度向上物質）とを醸造酢中で混合させる工程を含む。例えば、チアミンラウリル硫酸塩を醸造酢に加えた後に、溶解度向上物質を加えてもよく、溶解度向上物質を含有する醸造酢に、チアミンラウリル硫酸塩を加えてもよく、あるいはチアミンラウリル硫酸塩と溶解度向上物質との混合物を醸造酢に加えてもよい。 The method for producing a liquid preparation of the present invention comprises at least one selected from the group consisting of thiamine lauryl sulfate and phosphates, carbonates, organic acid salts, basic amino acids, and polymers of basic amino acids (solubility). Improving substance) in brewing vinegar. For example, after adding thiamine lauryl sulfate to brewing vinegar, a solubility-improving substance may be added, and thiamine lauryl sulfate may be added to brewing vinegar containing a solubility-improving substance, or thiamine lauryl sulfate and solubility. Mixtures with enhancing substances may be added to the brewed vinegar.
本発明の液状製剤は、目的に応じて、種々の食品、特に水分含量が高い食品、液状食品などの栄養強化剤または抗菌剤として使用される。このような食品としては、例えば、調味液、惣菜、菓子、麺などが挙げられる。具体的には、上記食品に液状製剤を噴霧する、食品を液状製剤に浸漬する、または液状食品に液状製剤をそのまま加えるなどにより使用される。さらには、上記食品を液状製剤とともに調理してもよい。本発明の粉末製剤の使用量は特に制限されないが、例えば、優れた抗菌効果を得る点から、好ましくは食品中にチアミンラウリル硫酸塩が０．００１〜０．５質量％、より好ましくは０．０３〜０．５質量％の割合で含有されるように液状製剤を用いることが好ましい。 The liquid preparation of the present invention is used as a nutrition enhancer or antibacterial agent for various foods, particularly foods with a high water content, liquid foods, etc., depending on the purpose. Examples of such foods include seasonings, side dishes, confectionery, and noodles. Specifically, it is used by spraying the liquid preparation on the food, immersing the food in the liquid preparation, or adding the liquid preparation as it is to the liquid food. Furthermore, you may cook the said foodstuff with a liquid formulation. Although the usage-amount of the powder formulation of this invention is not restrict | limited in particular, From the point which obtains the outstanding antimicrobial effect, Preferably thiamine lauryl sulfate is 0.001-0.5 mass% in a foodstuff, More preferably, it is 0.00. It is preferable to use a liquid preparation so as to be contained at a ratio of 03 to 0.5% by mass.
本発明の液状製剤は、長期保存においても、チアミンラウリル硫酸塩が析出せず、また分解することもなく安定に存在する。そのため、例えば、水分含量が高い食品、液状食品などにチアミンラウリル硫酸塩を均一に含有させることができ、抗菌効果を効率的に発揮することができる。本発明の液状製剤は、チアミンラウリル硫酸塩、溶解度向上物質、および醸造酢のそれぞれ単独では得られない優れた抗菌効果を有する。 In the liquid preparation of the present invention, thiamine lauryl sulfate does not precipitate and does not decompose even during long-term storage and exists stably. Therefore, for example, thiamine lauryl sulfate can be uniformly contained in foods with high water content, liquid foods, etc., and the antibacterial effect can be efficiently exhibited. The liquid preparation of the present invention has an excellent antibacterial effect that cannot be obtained by each of thiamine lauryl sulfate, a solubility-improving substance, and brewed vinegar.
（チアミンラウリル硫酸塩の醸造酢への溶解度を高める方法）
本発明のチアミンラウリル硫酸塩の醸造酢への溶解度を高める方法は、上記チアミンラウリル硫酸塩と、上記溶解度向上物質とを醸造酢中で共存させることを特徴とする。これによって、醸造酢中にチアミンラウリル硫酸塩を１質量％以上、好ましくは１〜１２質量％、より好ましくは２〜１０質量％溶解することが可能となる。
(Method to increase the solubility of thiamine lauryl sulfate in brewed vinegar)
The method for increasing the solubility of thiamine lauryl sulfate of the present invention in brewed vinegar is characterized in that the thiamine lauryl sulfate and the solubility-improving substance coexist in the brewed vinegar. This makes it possible to dissolve thiamine lauryl sulfate in the brewed vinegar in an amount of 1% by mass or more, preferably 1 to 12% by mass, more preferably 2 to 10% by mass.
上記チアミンラウリル硫酸塩と、上記溶解度向上物質とを醸造酢中で共存させる手段は、特に制限されない。例えば、チアミンラウリル硫酸塩を含有する醸造酢に、溶解度向上物質を加えてもよく、溶解度向上物質を含有する醸造酢に、チアミンラウリル硫酸塩を加えてもよく、あるいはチアミンラウリル硫酸塩と溶解度向上物質との混合物を醸造酢に加えてもよい。 A means for allowing the thiamine lauryl sulfate and the solubility improving substance to coexist in the brewed vinegar is not particularly limited. For example, a solubility-improving substance may be added to brewed vinegar containing thiamine lauryl sulfate, thiamine lauryl sulfate may be added to brewed vinegar containing a solubility-improving substance, or solubility is improved with thiamine lauryl sulfate. Mixtures with substances may be added to the brewed vinegar.
（実施例１：チアミンラウリル硫酸塩の溶解性の検討）
醸造酢（酸度２０％）１００ｇに、チアミンラウリル硫酸塩と、表１に示す溶解度向上物質とを適宜加え、チアミンラウリル硫酸塩の溶解量を調べた（調製例１〜１１）。また、対照として醸造酢にチアミンラウリル硫酸塩のみを加えて溶解量を調べた（対照例）。結果を表１に示す。
(Example 1: Investigation of solubility of thiamine lauryl sulfate)
Thiamine lauryl sulfate and a solubility improving substance shown in Table 1 were appropriately added to 100 g of brewed vinegar (acidity 20%), and the amount of thiamine lauryl sulfate dissolved was examined (Preparation Examples 1 to 11). Further, as a control, only thiamine lauryl sulfate was added to brewed vinegar and the amount of dissolution was examined (control example). The results are shown in Table 1.
表１の結果に示すように、溶解度向上物質を用いることによって、醸造酢中にチアミンラウリル硫酸塩を１質量％以上溶解した液状製剤が得られた。特に、アルギニンを溶解度向上物質として用いる場合、醸造酢中にチアミンラウリル硫酸塩を１０質量％以上溶解することができた。他方、溶解度向上物質を用いない場合については、醸造酢１００ｇに対して、２ｇのチアミンラウリル硫酸塩は溶解できるものの、３ｇは溶解できなかった。したがって、醸造酢中のチアミンラウリル硫酸塩の溶解量は、２質量％にとどまった（対照例）。なお、調製例において、溶解度向上物質の量を表１に記載の量より増加させた場合においても、チアミンラウリル硫酸塩の溶解量は増加しなかった。 As shown in the results of Table 1, a liquid preparation in which 1% by mass or more of thiamine lauryl sulfate was dissolved in brewed vinegar was obtained by using a solubility-improving substance. In particular, when arginine was used as a solubility-improving substance, thiamin lauryl sulfate could be dissolved in brewing vinegar by 10% by mass or more. On the other hand, when the solubility-improving substance was not used, 2 g of thiamine lauryl sulfate could be dissolved in 100 g of brewed vinegar, but 3 g could not be dissolved. Therefore, the amount of thiamine lauryl sulfate dissolved in the brewed vinegar was only 2% by mass (control example). In the preparation examples, even when the amount of the solubility improving substance was increased from the amount shown in Table 1, the amount of thiamine lauryl sulfate dissolved did not increase.
（実施例２：液状製剤の調製および保存安定性の評価１）
チアミンラウリル硫酸塩、溶解度向上物質、および醸造酢を表２に記載の割合で配合して、液状製剤を得た（製剤１とする）。得られた液状製剤を１０℃にて１ヶ月間保存し、液状製剤中の析出物の有無を目視にて観察した。結果を表２に示す。
(Example 2: Preparation of liquid preparation and evaluation of storage stability 1)
Thiamine lauryl sulfate, a solubility-improving substance, and brewed vinegar were blended in the proportions shown in Table 2 to obtain a liquid preparation (formulation 1). The obtained liquid preparation was stored at 10 ° C. for 1 month, and the presence or absence of precipitates in the liquid preparation was visually observed. The results are shown in Table 2.
（実施例３〜６）
チアミンラウリル硫酸塩、溶解度向上物質、および醸造酢を表２に記載の割合で配合して、液状製剤を得た（それぞれ製剤２〜５とする）。各粉末製剤を用いたこと以外は、実施例２と同様にして保存安定性を評価した。結果を表２に併せて示す。
(Examples 3 to 6)
Thiamine lauryl sulfate, a solubility-improving substance, and brewed vinegar were blended in the ratios shown in Table 2 to obtain liquid preparations (respectively, preparations 2 to 5). The storage stability was evaluated in the same manner as in Example 2 except that each powder formulation was used. The results are also shown in Table 2.
（比較例１〜４）
チアミンラウリル硫酸塩、溶解度向上物質、および醸造酢のうちの１種または２種を表２に記載の割合で配合して、液状製剤を得た（それぞれ製剤６〜９とする）。各粉末製剤を用いたこと以外は、実施例２と同様にして保存安定性を評価した。結果を表２に併せて示す。
(Comparative Examples 1-4)
One or two of thiamin lauryl sulfate, solubility-improving substance, and brewed vinegar were blended in the proportions shown in Table 2 to obtain liquid preparations (respectively, preparations 6 to 9). The storage stability was evaluated in the same manner as in Example 2 except that each powder formulation was used. The results are also shown in Table 2.
表２の結果から、実施例のチアミンラウリル硫酸塩と、溶解度向上物質と、醸造酢とからなる液状製剤は、チアミンラウリル硫酸塩の濃度が１質量％以上であっても、析出物を生じず、保存安定性は良好であった。これに対して、比較例２および３の液状製剤は、溶解度向上物質が含まれていないため、チアミンラウリル硫酸塩の析出物が見られた。なお、比較例１および４は、チアミンラウリル硫酸塩を含まないため析出物はなかった。 From the results shown in Table 2, the liquid preparation composed of thiamine lauryl sulfate, the solubility-improving substance, and the brewed vinegar in Examples does not produce precipitate even when the concentration of thiamine lauryl sulfate is 1% by mass or more. The storage stability was good. On the other hand, since the liquid preparations of Comparative Examples 2 and 3 did not contain a solubility-improving substance, thiamine lauryl sulfate precipitates were observed. Comparative Examples 1 and 4 did not contain thiamine lauryl sulfate, so there was no precipitate.
（実施例７：保存安定性の評価２）
実施例４で得られた製剤３および実施例６で得られた製剤５をそれぞれ３０℃にて１ヶ月間保存した。保存後、チアミンラウリル硫酸塩の量をＨＰＬＣにて測定し、チアミンラウリル硫酸塩の残存率を測定した。結果を表３に示す。
(Example 7: Evaluation of storage stability 2)
Formulation 3 obtained in Example 4 and Formulation 5 obtained in Example 6 were each stored at 30 ° C. for 1 month. After storage, the amount of thiamine lauryl sulfate was measured by HPLC, and the residual rate of thiamine lauryl sulfate was measured. The results are shown in Table 3.
表３の結果から、本発明の液状製剤（製剤３および５）は、３０℃１ヶ月間保存してもチアミンラウリル硫酸塩が液状製剤中に９６．０％以上残存しており、保存安定性が良好であることがわかる。 From the results of Table 3, in the liquid preparations of the present invention (formulations 3 and 5), 96.0% or more of thiamine lauryl sulfate remains in the liquid preparation even when stored at 30 ° C. for 1 month, and the storage stability Is found to be good.
（実施例８：抗菌効果）
（８．１）枯草菌に対する抗菌効果
滅菌済みの標準寒天培地に、実施例２で得られた製剤１の最終濃度がそれぞれ０．０５、０．１、０．２、０．４、または０．８質量％となるように添加して混合し、試験用寒天平板培地を作成した。
(Example 8: Antibacterial effect)
(8.1) Antibacterial effect against Bacillus subtilis The final concentration of Formulation 1 obtained in Example 2 is 0.05, 0.1, 0.2, 0.4, or 0 on a sterilized standard agar medium, respectively. A test agar plate medium was prepared by adding and mixing to 8 mass%.
次いで、予め液体培地で培養した枯草菌（Bacillus subtilis）の培養液を、寒天培地あたり枯草菌が１×１０４cell相当量となるように上記寒天培地に塗布し、３５℃にて４８時間培養した。菌の生育のない培地中の製剤１の最低濃度を決定し、この濃度を菌の最小発育阻止濃度（ＭＩＣ）とした。ＭＩＣの値が低いほど、菌に対する抗菌効果は高い。結果を表４に示す。 Next, a culture solution of Bacillus subtilis previously cultured in a liquid medium was applied to the agar medium so that the amount of Bacillus subtilis was equivalent to 1 × 10 4 cells per agar medium, and cultured at 35 ° C. for 48 hours. did. The minimum concentration of Formulation 1 in a medium without fungal growth was determined, and this concentration was defined as the minimum inhibitory concentration (MIC) of the fungus. The lower the MIC value, the higher the antibacterial effect against bacteria. The results are shown in Table 4.
（８．２）〜（８．５）大腸菌群、耐熱性菌、酵母、または乳酸菌に対する抗菌効果
枯草菌の代わりに、大腸菌群（Escherichia coli）、耐熱性菌（Bacillus cereus）、酵母（Hansenula anomala）、または乳酸菌（Streptococcus lactis）を用いたこと以外は、上記（８．１）と同様に操作して、抗菌効果を評価した（各々８．２〜８．５とする）。なお、酵母を用いる場合は、培養温度を２５℃、培養時間を７２時間に設定した。チアミンラウリル硫酸塩のＭＩＣを表４に示す。
(8.2) to (8.5) Antibacterial effect against coliform bacteria, thermostable bacteria, yeast, or lactic acid bacteria Instead of Bacillus subtilis, Escherichia coli, thermostable bacteria (Bacillus cereus), yeast (Hansenula anomala) ) Or lactic acid bacteria (Streptococcus lactis) was used in the same manner as in the above (8.1) to evaluate the antibacterial effect (each set to 8.2 to 8.5). In addition, when using yeast, culture | cultivation temperature was set to 25 degreeC and culture | cultivation time was set to 72 hours. Table 4 shows the MIC of thiamine lauryl sulfate.
（実施例９〜１２）
製剤１の代わりに、実施例３〜６で得られた製剤２〜５をそれぞれ用いたこと以外は、実施例８と同様にして、各微生物に対する抗菌効果を評価した。結果を表４に併せて示す。
(Examples 9 to 12)
The antibacterial effect against each microorganism was evaluated in the same manner as in Example 8 except that the preparations 2 to 5 obtained in Examples 3 to 6 were used instead of the preparation 1. The results are also shown in Table 4.
（比較例５〜９）
製剤１の代わりに、比較例１〜４で得られた製剤６〜９および醸造酢１００質量部に対してチアミンラウリル硫酸塩３質量部を加えた液状製剤（製剤１０）を用いたこと以外は、実施例８と同様にして、各微生物に対する抗菌効果を評価した。結果を表４に併せて示す。
(Comparative Examples 5-9)
Instead of the preparation 1, a liquid preparation (preparation 10) in which 3 parts by weight of thiamine lauryl sulfate was added to 100 parts by weight of the preparations 6 to 9 and brewed vinegar obtained in Comparative Examples 1 to 4 was used. In the same manner as in Example 8, the antibacterial effect against each microorganism was evaluated. The results are also shown in Table 4.
表４に示すように、実施例で得られたチアミンラウリル硫酸塩と、溶解度向上物質と、醸造酢とからなる液状製剤（製剤１〜５）を用いる場合は、比較例で得られたチアミンラウリル硫酸塩、溶解度向上物質、および醸造酢のうちのいずれかを含まない製剤（製剤６〜１０）を用いた場合に比べて低濃度で優れた抗菌効果を示した。 As shown in Table 4, when using a liquid preparation (formulations 1 to 5) composed of thiamine lauryl sulfate obtained in Examples, a solubility-improving substance, and brewed vinegar, thiamine lauryl obtained in Comparative Example Compared with the case where a preparation (preparation 6 to 10) not containing any of sulfate, a solubility-improving substance, and brewed vinegar was used, the antibacterial effect was excellent at a low concentration.
（実施例１３：液状製剤の食品中における抗菌効果１）
実施例２で得られた液状製剤１を１．０質量％含有する水溶液を調製した。生米１００質量部に対して上記水溶液を１４０質量部の割合で加えて炊飯して味飯を得た。味飯の抗菌効果を以下のようにして評価した（試験例１とする）。
(Example 13: Antibacterial effect 1 in food of liquid preparation)
An aqueous solution containing 1.0% by mass of the liquid preparation 1 obtained in Example 2 was prepared. The said aqueous solution was added in the ratio of 140 mass parts with respect to 100 mass parts of raw rice, and it cooked and obtained the rice. The antibacterial effect of the rice was evaluated as follows (referred to as Test Example 1).
得られた味飯を常温まで冷却した後、予め液体培地で培養した枯草菌（Bacillus subtilis）の培養液を枯草菌が１×１０cell相当量となるように接種し、よく攪拌して３０℃にて保存した。保存後０時間、２４時間、および４８時間経過時の菌数を、標準寒天培地を用いた希釈法にて計測した。結果を表５に示す。 After the obtained cooked rice is cooled to room temperature, a culture solution of Bacillus subtilis previously cultivated in a liquid medium is inoculated so that the amount of Bacillus subtilis is equivalent to 1 × 10 cells, and stirred well to 30 ° C. And saved. The number of bacteria at the lapse of 0, 24, and 48 hours after storage was measured by a dilution method using a standard agar medium. The results are shown in Table 5.
上記とは別に、実施例６で得られた液状製剤５を用いたこと以外は、上記の液状製剤１を用いた場合と同様にして、味飯を得、抗菌効果を評価した（これを試験例２とする）。結果を表５に示す。 Apart from the above, except that the liquid preparation 5 obtained in Example 6 was used, the taste was obtained and the antibacterial effect was evaluated in the same manner as in the case of using the liquid preparation 1 described above (this was tested). Example 2). The results are shown in Table 5.
他方、比較例１で得られた製剤６を用いたこと、あるいは製剤を用いなかったこと以外は、上記の液状製剤１を用いた場合と同様にして、味飯を得、抗菌効果を評価した（これらをそれぞれ比較試験例１および２とする）。結果を表５に示す。 On the other hand, except that the preparation 6 obtained in Comparative Example 1 was used or the preparation was not used, the taste was obtained and the antibacterial effect was evaluated in the same manner as in the case of using the liquid preparation 1 described above. (These are referred to as Comparative Test Examples 1 and 2, respectively). The results are shown in Table 5.
表５に示すように、チアミンラウリル硫酸塩と、溶解度向上物質と、醸造酢とからなる液状製剤（製剤１および５）を用いる場合は、醸造酢のみの製剤６を用いる場合、あるいは製剤を用いない場合に比べて、枯草菌に対する抗菌効果に優れていた。 As shown in Table 5, when using a liquid preparation (formulation 1 and 5) consisting of thiamine lauryl sulfate, a solubility-improving substance, and brewed vinegar, when using a brewed vinegar-only preparation 6, or using the preparation The antibacterial effect against Bacillus subtilis was superior to that of the case without it.
（実施例１４：液状製剤の食品中における抗菌効果２）
枯草菌の代わりに、乳酸菌を用いたこと以外は、実施例１３と同様にして抗菌効果を評価した（それぞれ試験例３〜４および比較試験例３〜４）。結果を表６に示す。
(Example 14: Antibacterial effect 2 in food of liquid preparation)
The antibacterial effect was evaluated in the same manner as in Example 13 except that lactic acid bacteria were used instead of Bacillus subtilis (Test Examples 3 to 4 and Comparative Test Examples 3 to 4, respectively). The results are shown in Table 6.
表６に示すように、チアミンラウリル硫酸塩と、溶解度向上物質と、醸造酢とからなる液状製剤（製剤１および５）を用いる場合は、醸造酢のみの製剤６を用いる場合、あるいは製剤を用いない場合に比べて、乳酸菌に対する抗菌効果に優れていた。 As shown in Table 6, when using liquid preparations (formulations 1 and 5) consisting of thiamine lauryl sulfate, a solubility-improving substance, and brewed vinegar, when using formulation 6 only with brewed vinegar, or using the preparation The antibacterial effect against lactic acid bacteria was superior to that of the case without lactic acid bacteria.
本発明の液状製剤は、チアミンラウリル硫酸塩と、リン酸塩、炭酸塩、有機酸塩、塩基性アミノ酸、および塩基性アミノ酸の重合体からなる群より選択される少なくとも１種と、醸造酢とからなり、該チアミンラウリル硫酸塩が１質量％以上の割合で含有される。本発明の液状製剤は、例えば、水分含量が高い食品、液状食品などにチアミンラウリル硫酸塩を均一に含有させることができるため、抗菌効果を効率的に発揮することができる。さらに、この液状製剤は、チアミンラウリル硫酸塩および醸造酢をそれぞれ単独で用いた場合には得られない優れた抗菌効果を発揮する。本発明の抗菌剤は、食品などに利用される。 The liquid preparation of the present invention comprises thiamine lauryl sulfate, at least one selected from the group consisting of phosphates, carbonates, organic acid salts, basic amino acids, and polymers of basic amino acids, brewed vinegar, The thiamine lauryl sulfate is contained in a proportion of 1% by mass or more. Since the liquid preparation of the present invention can uniformly contain thiamine lauryl sulfate, for example, in foods with high water content, liquid foods, etc., the antibacterial effect can be efficiently exhibited. Further, this liquid preparation exhibits an excellent antibacterial effect that cannot be obtained when thiamine lauryl sulfate and brewed vinegar are used alone. The antibacterial agent of the present invention is used for foods and the like.
Claims (2)
該液状製剤中に、該チアミンラウリル硫酸塩が１〜１２質量％、および該リン酸塩、炭酸塩、有機酸塩、塩基性アミノ酸、および塩基性アミノ酸の重合体からなる群より選択される少なくとも１種が０．０８〜１４質量％含有され、
該醸造酢の酸度が、８〜２０％である、液状製剤。 A liquid preparation comprising thiamine lauryl sulfate, at least one selected from the group consisting of phosphates, carbonates, organic acid salts, basic amino acids, and polymers of basic amino acids, and brewed vinegar. ,
In the liquid preparation, the thiamine lauryl sulfate is 1 to 12% by mass, and at least selected from the group consisting of the phosphate, carbonate, organic acid salt, basic amino acid, and polymer of basic amino acid 1 type is contained 0.08-14 mass% ,
Acidity of the vinegar is, Ru 8-20% der, liquid formulations.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006128716A JP4748677B2 (en) | 2006-05-02 | 2006-05-02 | Thiamine lauryl sulfate-containing liquid formulation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006128716A JP4748677B2 (en) | 2006-05-02 | 2006-05-02 | Thiamine lauryl sulfate-containing liquid formulation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2007295898A JP2007295898A (en) | 2007-11-15 |
| JP4748677B2 true JP4748677B2 (en) | 2011-08-17 |
Family
ID=38765947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2006128716A Expired - Fee Related JP4748677B2 (en) | 2006-05-02 | 2006-05-02 | Thiamine lauryl sulfate-containing liquid formulation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4748677B2 (en) |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57176903A (en) * | 1981-04-24 | 1982-10-30 | Nakano Vinegar Co Ltd | Improved sterilizing composition |
| JP2654522B2 (en) * | 1991-04-05 | 1997-09-17 | 明友産業株式会社 | Aqueous solution composition of thiamine lauryl sulfate |
| JP3058203B2 (en) * | 1991-07-11 | 2000-07-04 | 株式会社フジクラ | Optical cable |
| JPH0767548A (en) * | 1993-07-02 | 1995-03-14 | Nakano Vinegar Co Ltd | Feed for culture fish and its production |
| JPH11206356A (en) * | 1998-01-27 | 1999-08-03 | Meiyuu Sangyo Kk | Aqueous solution composition for food preservation and its production |
| JP2000178107A (en) * | 1998-12-17 | 2000-06-27 | Yunifiido Engineering:Kk | Stabilized liquid antimicrobial agent |
| JP3514752B1 (en) * | 2003-09-25 | 2004-03-31 | 株式会社シンコー・サイエンス・コーポレーション | Food disinfectant composition and method for producing food |
-
2006
- 2006-05-02 JP JP2006128716A patent/JP4748677B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2007295898A (en) | 2007-11-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5096313B2 (en) | Lifetime improver for food | |
| JP2006149384A (en) | Method for producing processed food | |
| JP4143294B2 (en) | Disinfectant composition | |
| HUT73619A (en) | Freshness retaining agent for food | |
| JPH0220271A (en) | Ethanol preparation for food preservation | |
| JPH11206356A (en) | Aqueous solution composition for food preservation and its production | |
| JPH03168075A (en) | Ethanol preparation for food preservation | |
| JP5693930B2 (en) | Antibacterial composition | |
| JP4748677B2 (en) | Thiamine lauryl sulfate-containing liquid formulation | |
| JP3514752B1 (en) | Food disinfectant composition and method for producing food | |
| JPH0572A (en) | Preservability-improving agent for food | |
| JP5172653B2 (en) | Food shelf life improving agent and shelf life improving method | |
| JP4926831B2 (en) | Shelf life improver and food preservation method using the same | |
| JP4213727B2 (en) | Food improver and food to which the food improver is added | |
| JP2007063149A (en) | Antimicrobial agent | |
| JP2003088345A (en) | Life prolonging agent for food | |
| JP5260855B2 (en) | Food preservative and food preservation method | |
| JP4467921B2 (en) | Formulation composition for cooked rice | |
| KR950008869B1 (en) | Processing of kimchi content | |
| JPH11123070A (en) | Food preservation agent | |
| CN112889835B (en) | Novel food preservative and preparation method and application thereof | |
| JP7385515B2 (en) | Bacteriostatic compositions, bacteriostatic methods and processed foods | |
| JP4594159B2 (en) | Edible sanitizer and method for producing edible sanitizer | |
| JPH0541969A (en) | Preservative for food | |
| JP2009034006A (en) | Food storable duration-improving agent and storable duration-improving method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20090331 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20100701 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20100713 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20100907 |
|
| RD02 | Notification of acceptance of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7422 Effective date: 20100907 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20110426 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20110512 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 Ref document number: 4748677 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140527 Year of fee payment: 3 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| RD02 | Notification of acceptance of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: R3D02 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| RD04 | Notification of resignation of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: R3D04 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |