JP7291941B2 - Powdered food preservative and method for preserving food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a powdery food preservative that does not impair the original taste of food and drink and that alleviates or suppresses unpleasant odors, and a method for preserving food using such a powdery food preservative.

Conventionally, amino acids such as glycine, alanine, and glutamic acid have been used in the production of processed foods for the purpose of improving the storage stability of foods. Glycine is frequently used due to its ease of use (Patent Document 1).

However, glycine has a peculiar sweetness and harsh taste, and adding a large amount to food may affect the taste.

In addition, protamine is known as an active ingredient against spore-forming bacteria that are difficult to sterilize. Protamine is a strongly basic protein with a high arginine content that exists as nucleoprotamine bound to deoxyribonucleic acid in the sperm nucleus of vertebrates. there is Regarding the antibacterial activity of protamine, it is known that it has antibacterial activity against general bacteria, that the antibacterial activity is more effective when the pH is on the alkaline side, and that it is affected by bacteria and components in the medium. (Patent Document 2).

However, when a large amount of protamine is added to food, the taste is affected by unpleasant odors such as fishy odor and a unique astringent taste, which limits the amount of protamine to be added and the foods to be used.

On the other hand, various methods have been known for so-called "deodorization," which is an attempt to reduce or remove odorous components, and a method suitable for each environment has been adopted. Deodorizing methods can be categorized into methods that convert odorous components into compounds with different structures through chemical reactions such as neutralization and addition/polymerization reactions (chemical deodorization), methods that adsorb odorous components with adsorbents such as activated carbon, and methods that use solvents (physical deodorant), the method of structurally transforming odor components using various functions of microorganisms (biological deodorant), and the coexistence of other substances with strong odors. It is broadly classified into a method (sensory deodorization) that attempts to obfuscate the odor of the object to be deodorized.

Among these deodorizing methods, sensory deodorizing is often adopted in consideration of safety and the like when the unpleasant odor of food is to be reduced. Sensory deodorization is also called masking. For example, as a method for masking fishy odor, a method of adding a fat-soluble ginger flavor (Patent Document 3), a method of adding ginger oil or a ginger-like flavor (Patent Document 4), etc. Proposed.

However, these masking methods have the problem that the original taste and smell of the food are lost along with the unpleasant odor. In addition, such a masking method uses 6-gingerol (hereinafter sometimes simply referred to as gingerol) and 6-shogaol (hereinafter sometimes simply referred to as shogaol), which are representative pungent components contained in ginger. However, since gingerol and shogaol have different pungent tastes, odor strengths and qualities, etc., the masking effect is inadequate when it is necessary to mask multiple components that cause unpleasant odors. It can be enough.

Japanese Patent Laid-Open No. 57-206371 Japanese Patent Laid-Open No. 62-022577 JP-A-6-189717 JP-A-2001-131575

An object of the present invention is to provide a powdery food preservative in which unpleasant odors are masked or alleviated/suppressed without impairing the original taste of food and drink.

As a result of intensive research, the present inventors found that the above problems can be solved by blending protamine and glycine with 6-gingerol and 6-shogaol in specific proportions, respectively, and completed the present invention. rice field.

That is, the present invention provides a powdery food preservative containing protamine, glycine, 6-gingerol and 6-shogaol, wherein glycine is 9 to 11 parts by weight per part by weight of protamine, and protamine and glycine 6-gingerol is 0.1 to 4.0 ppm and 6-shogaol is 0.1 to 2.0 ppm with respect to the total weight of the powdered food preservative.

The present invention also provides a powdered food preservative containing protamine, glycine, 6-gingerol and 6-shogaol, wherein glycine is 9-11 parts by weight per part by weight of protamine, A powdered food preservative containing 0.1 to 4.0 ppm of 6-gingerol and 0.1 to 2.0 ppm of 6-shogaol relative to the total weight of the food, and 0.01 ppm of protamine relative to the total weight of the food. Provided is a method of preserving food comprising adding to the food at ˜0.15% by weight.

The present invention also provides protamine, glycine, 6-gingerol and 6-shogaol, wherein glycine is 9-11 parts by weight per part by weight of protamine, and 6-gingerol is added to the total weight of protamine and glycine. Provided is a method for producing a powdered food preservative comprising mixing 0.1 to 4.0 ppm and 0.1 to 2.0 ppm of 6-shogaol.

In the powdery food preservative of the present invention, the substance added for masking is uniformly dispersed, and the unpleasant odor and offensive taste (astringent taste, harsh taste, sweetness, etc.) derived from protamine and glycine are masked or masked. It is moderated and suppressed, and does not impair the original taste of food and drink.

Fig. 2 shows powder sampling points in segregation degree evaluation in Examples.

The protamine to be contained in the powdery food preservative of the present invention is not particularly limited as long as it is separated from the nucleic acid. This is because protamine does not have antibacterial activity in the form of nucleoprotamine bound to nucleic acids. Since protamine has different solubility in water depending on the type of salt, it is preferable to use a salt with high solubility in water when adding it to food. Protamine having high solubility in water includes those in the form of mineral acid salts of protamine, such as hydrochloride and sulfate of protamine.

The protamine contained in the powdery food preservative of the present invention can be, for example, protamine derived from fish milt such as salmon, trout, herring, mackerel, cod, rainbow trout, tuna, mullet and bonito. For example, protamine is obtained by adding water to fish milt, crushing it, adding acid, neutralizing and salting out the obtained protamine extract to precipitate the protamine salt, and then defatting with ethanol and drying. Powdering may be performed. Alternatively, commercially available protamine may be used.

The protamine in the powdery food preservative of the present invention may be adjusted so that the average particle size is within a specific range, and the average particle size at that time is 10 to 200 μm as measured by a sieving method. preferably 50 to 180 μm, even more preferably 80 to 150 μm.

In addition, the protamine may be adjusted so that the compression degree is within a specific range, and the compression degree at that time is preferably 5 to 40%, more preferably 10 to 35%, More preferably 15 to 30%.

The proportion of protamine in the powdery food preservative of the present invention is not particularly limited, but the proportion of protamine in the food preservative is preferably 3 to 15% by weight, more preferably 6 to 12% by weight, and 8 to 10% by weight. % is more preferred.

Glycine contained in the powdery food preservative of the present invention is not particularly limited. For example, glycine, which is commercially available as a food additive, can be used.

Glycine in the powdery food preservative of the present invention may be adjusted so that the average particle size is in a specific range, and the average particle size at that time is 50 to 350 μm as measured by a sieving method. It is preferably 100 to 300 μm, even more preferably 150 to 250 μm.

In addition, glycine may be adjusted so that the compression degree is within a specific range, and the compression degree at that time is preferably 5 to 40%, more preferably 10 to 35%, More preferably 15 to 30%.

8. The proportion of glycine in the powdery food preservative of the present invention is 9 to 11 parts by weight, preferably 9.5 to 10.5 parts by weight, per 1 part by weight of protamine in the powdery food preservative. 7 to 10.25 parts by weight is more preferred, and 9.8 to 10 parts by weight is even more preferred. If the proportion of glycine exceeds 11 parts by weight per 1 part by weight of protamine, the flavor of the food tends to be adversely affected, and if it is less than 9 parts by weight per 1 part by weight of protamine, the effect of masking unpleasant odors is inadequate. tend to be sufficient.

Gingerol and shogaol used in the powdery food preservative of the present invention are not particularly limited. For example, it may be extracted from ginger (Zingiber officinale) and purified and isolated. A chemically synthesized one may be used. You may use a commercial thing.

The proportion of gingerol in the powdery food preservative of the present invention is 0.1 to 4.0 ppm, preferably 0.2 to 3.8 ppm, and 0.25 to 0.5 ppm relative to the total weight of protamine and glycine. 8 ppm is more preferred, and 0.3 to 0.5 ppm is even more preferred. If the ratio of gingerol is less than 0.1 ppm, the masking effect of the sweetness derived from glycine tends to be insufficient, and if it exceeds 4.0 ppm, the taste and odor of gingerol itself impair the flavor of the food. Tend.

The ratio of shogaol in the powdery food preservative of the present invention is 0.1-2.0 ppm, preferably 0.6-1.5 ppm, and 0.8-1 ppm relative to the total weight of protamine and glycine. 0.3 ppm is more preferred, and 0.85-1.0 ppm is even more preferred. When the ratio of shogaol is less than 0.1 ppm, the effect of masking the fishy odor and astringent taste derived from protamine and the harsh taste derived from glycine tends to be insufficient. Their taste and odor tend to detract from the flavor of the food.

The weight ratio of gingerol and shogaol in the powdery food preservative of the present invention is preferably 1:0.2 to 1:3.0, more preferably 1:0.21 to 1:2.8, and 1:1. to 1:2.6 is more preferred, and 1:2.0 to 1:2.5 is particularly preferred.

Moreover, since gingerol is known to change to shogaol by drying (dehydration) or heating, a ginger extract in which the weight ratio of gingerol and shogaol is adjusted may be used.

When extracting a ginger extract from ginger, a common plant component extraction method can be used. Examples of such extraction methods include solvent extraction, distillation, supercritical extraction, compression, and oil adsorption. Extraction solvents used for solvent extraction include water, lower alcohols such as methanol and ethanol, polyhydric alcohols such as propylene glycol and 1,3-butylene glycol, ketones such as acetone, diethyl ether, acetonitrile, and acetic acid. In addition to esters such as ethyl, hexane, petroleum ether, and the like can be used, and it may be selected from among these in consideration of the processing treatment to be performed later. In one embodiment, preferred extraction solvents are alcohol, hexane, petroleum ether or mixtures thereof. Liquids containing extracts can be pulverized by spray drying, crystal conversion, freeze drying, and the like. A preferable method is to add the ginger extract obtained by extraction to a gum liquid prepared by mixing modified starches, gum arabic, etc., excipients, and water, emulsify the mixture, and then pulverize the mixture by spray drying.

The ginger extract obtained by the above method generally contains a large amount of gingerol (the weight ratio of gingerol and shogaol is about 1:0.1), but gingerol is dehydrated by heating, drying, etc. , the resulting ginger extract is heat-treated, for example, to adjust the weight ratio of gingerols and shogaols.

When ginger extract is used in the powdered food preservative of the present invention, the weight ratio of gingerol and shogaol contained in the ginger extract is 1:0.2 to 1:3.0. is preferred, 1:0.21 to 1:2.8 is more preferred, 1:1 to 1:2.6 is even more preferred, and 1:2.0 to 1:2.5 Some are particularly preferred. A commercially available ginger extract may be used as long as the weight ratio of gingerol to shogaol is within the above range.

When ginger extract is used in the powdered food preservative of the present invention, the ginger extract may be added so that the ratio of gingerols and shogaols contained in the ginger extract is within the range defined by the present invention. .

The ginger extract used in the powdered food preservative of the present invention may be adjusted to have an average particle size within a specific range, and the average particle size at that time is measured by a laser diffraction/scattering method. is preferably 20 to 150 μm, more preferably 40 to 100 μm, even more preferably 60 to 80 μm.

In addition, the ginger extract may be adjusted so that the degree of compression is in a specific range, and the degree of compression at that time is preferably 10 to 55%, more preferably 15 to 50%. More preferably, 25 to 45% is even more preferable.

Average particle size can be measured by a sieving method or a laser diffraction/scattering method. In the sieving method, for example, using a JIS sieve, a predetermined amount of powder is shaken, the particle size distribution is obtained by sieving, and the cumulative % of the weight is plotted on a Rosin-Rammler diagram against the sieve opening, resulting in a cumulative 50%. The value can be taken as the average particle size. For example, using JIS sieves with mesh openings of 850 μm, 500 μm, 355 μm, 250 μm, 180 μm, and 75 μm, a predetermined amount of powder is shaken for 10 minutes with a low-tap sieve shaker R-2 type (manufactured by Tanaka Tech Co., Ltd.). In the laser diffraction/scattering method, for example, light is applied to the particles, the intensity pattern of the diffracted/scattered light is observed, the particle size distribution is obtained using the Mie scattering theory, and the cumulative 50% value is averaged. It can be a particle size. For the laser diffraction/scattering method, for example, a laser diffraction/scattering particle size distribution analyzer LA-960 (manufactured by Horiba, Ltd.) can be used.

The degree of compression is calculated by the following formula.
Degree of compression (%) = (Apparent specific gravity for hardening - Apparent specific gravity for looseness) / Apparent specific gravity for hardening x 100
The firm apparent specific gravity and loose apparent specific gravity are values measured by a powder tester (PT-X type) manufactured by Hosokawa Micron Corporation. In addition, the hardened apparent specific gravity is the specific gravity measured after tapping 180 times at a stroke width of 18 mm and a tapping speed of 60 times/minute.

The powdery food preservative of the present invention may optionally contain natural antibacterial substances, organic acids or salts thereof, phosphoric acid and phosphoric acid derivatives within the range that does not impair the intended bacteriostatic effect of the food preservative. Alternatively, salts thereof and other ingredients that can usually be incorporated into food preservatives can be contained.

Examples of natural antibacterial substances include polylysine, lysozyme, chitosan, licorice extract, plant lecithin, and the like.

Examples of organic acids or salts thereof include fumaric acid, acetic acid, adipic acid, citric acid, sorbic acid, DL-malic acid, succinic acid, gluconic acid, propionic acid, dehydroacetic acid and salts thereof such as sodium acetate, citric acid, Na acid, K sorbate, Na DL-malate, Disodium succinate, Gluconodeltalactone, Na propionate, Ca propionate, Na dehydroacetate and the like.

Examples of phosphoric acid and phosphoric acid derivatives or salts thereof include 1Na phosphate, tertiary Ca phosphate, 2Na phosphate, Na polyphosphate, sodium acid pyrophosphate, Na metaphosphate, Ca metaphosphate, and the like. .

Other ingredients that can be usually added to food preservatives include, for example, paraoxybenzoic acid esters (butylparaben, isobutylparaben, isopropylparaben, etc.), benzoic acid or salts thereof, sucrose fatty acid esters, glycerin fatty acid esters, and the like. can be done.

Also, if desired, the necessary ingredients may be mixed with excipients such as maltose, lactose and dextrin. In this case, the proportion of excipients in the powdery food preservative of the present invention is preferably about 1 to 10% by weight.

The powdered food preservative of the present invention does not require any special operation and can be produced by simply mixing the necessary ingredients, ie protamine, glycine and ginger extract. For mixing, a method or apparatus known in the art, such as a double cone type mixer, a Nauta type mixer, a paddle type stirrer, a homomixer, or the like, can be used. After mixing, the average particle size and compaction of the whole food preservative may be further adjusted, wherein the average particle size is preferably 10-300 μm, preferably 50-250 μm, as measured by a sieving method. more preferably 100 to 200 μm. Also, the degree of compression is preferably 5 to 40%, more preferably 10 to 35%, even more preferably 15 to 30%.

Regarding the method of adding the powdered food preservative of the present invention to food, the food preservative may be added to the food as it is, or the food preservative may be dissolved in a solvent such as water, and the resulting solution may be added to the food. It may be added to food. When using the powdered food preservative of the present invention in the form of a solution, the pH of the solution may be adjusted as desired.

Addition of the powdered food preservative of the present invention or individual components thereof to the food may be performed at any step in the production of the food. For example, in addition to the means of mixing the food preservative or its individual components with raw materials, the food preservative is made into an aqueous solution and then the aqueous solution is added to the processed food by means of spraying or immersion. You may The individual components of the powdered food preservative of the invention may be added separately at different steps in the manufacture of the food.

The powdery food preservative of the present invention contains 0.01 to 0.15% by weight of protamine, preferably 0.02 to 0.11% by weight, more preferably 0.03 to 0.07% by weight, based on the total weight of the food. % by weight. Alternatively, the powdery food preservative of the present invention contains 0.09 to 1.65% by weight of glycine, preferably 0.19 to 1.16% by weight, more preferably 0.29 to 0% by weight of the total weight of the food. 0.72% by weight. In these examples, the amount of the powdered food preservative added to the total weight of the food is 0.1 to 2.0% by weight, preferably 0.2 to 1.5% by weight, more preferably 0.3 to 1.5% by weight. It can be 2% by weight. If protamine and glycine are less than the above ranges, the food preservative effect may be insufficient. Moreover, if protamine and glycine exceed the above ranges with respect to the total weight of the food, the flavor of the food tends to be adversely affected.

The content of gingerol and shogaol in foods depends on the content of protamine and glycine. The proportion of gingerol is 0.1 to 4.0 ppm, preferably 0.2 to 3.8 ppm, more preferably 0.25 to 0.8 ppm, and 0.3 to 0.3 ppm, relative to the total weight of protamine and glycine. 0.5 ppm is more preferred. The proportion of shogaol is 0.1 to 2.0 ppm, preferably 0.6 to 1.5 ppm, more preferably 0.8 to 1.3 ppm, and 0.85 with respect to the total weight of protamine and glycine. ~1.0 ppm is more preferred. The weight ratio of gingerol and shogaol is preferably 1:0.2 to 1:3.0, more preferably 1:0.21 to 1:2.8, even more preferably 1:1 to 1:2.6. , 1:2.0 to 1:2.5 are particularly preferred. The powdery food preservative of the present invention may be added so that the protamine, glycine, gingerol and shogaol components in the food are within the above range, or each component may be added individually to the food. may

Examples of food products to which the powdery food preservative and food preservation method of the present invention are applied include, for example, foods mainly composed of cereals, vegetables, fruits, etc., as well as marine products such as fish paste, fish paste, fish paste, fish ham, and fish sausage. Products, meat products such as ham, sausages, wiener sausages, bacon, hamburgers, mince balls, etc., Western confectionery such as custard cream, fresh cream, sweet potato, sponge cake, custard pudding, Japanese sweets such as Ohagi, Kusamochi, Ningyoyaki, etc. Foods with a relatively high protein content such as bean paste, tofu and soymilk, beverages such as canned coffee and the like. In particular, the powdered food preservative and food preserving method of the present invention can be preferably used in processed wheat products such as steamed bread or Chinese noodles.

EXAMPLES The present invention will be described in detail below with reference to Examples, but the present invention is not limited to these Examples.

Test example 1
After extracting 5 g each of the following ginger extract preparations 1 to 3 with 10.0 g of a mixed solvent of acetonitrile: water = 4: 6, stir and mix for 30 seconds at scale 6 with a vortex mixer (VORTEX GENIUS 3, manufactured by IKA), The solution was centrifuged at 3000 rpm for 5 minutes using a centrifuge (trade name: Table Top Centrifuge 4000, manufacturer: Kubota Shoji Co., Ltd.), and the upper layer of the obtained solution was used as a sample. The obtained samples 1 to 3 were subjected to high performance liquid chromatography, and gingerol and shogaol were quantified under the following measurement conditions. Table 1 shows the results.
・ Ginger extract preparation 1: “Dry Coat Spice Ginger Z” (manufactured by Takada Koryo Co., Ltd., alcohol, hexane, petroleum ether, etc.) After obtaining oleoresin from ginger, gum, excipient , emulsified with water and powdered by spray drying, containing 10.4% by weight of ginger extract, 11.0% by weight of starch sodium octenyl succinate, and 78.6% by weight of dextrin)
・ Ginger extract preparation 2: “Ginger Micron M-27925” (manufactured by Takasago International Corporation, containing 8.6% by weight of ginger extract, 9.1% by weight of gum arabic, and 82.3% by weight of food material)
- Ginger extract formulation 3: "Ginger Micron ZH-0153" (manufactured by Takasago International Corporation, 9.5% by weight of ginger extract, 14.0% by weight of starch sodium octenyl succinate, 4.5% by weight of gum arabic, 72% by weight of food material)

[High performance liquid chromatography measurement conditions]
UV: 230nm
Injection volume: 20 μL
Column: BOS HYPERSIL C18 (4.6 x 250 mm, manufactured by Thermo Fisher Scientific Co., Ltd.)
Column temperature: 40°C
Mobile phase: acetonitrile/water = 4:6-liner gradient (20 min)-10/0 (v/v)
Flow rate: 1.0 mL/min

Test example 2
The average particle size and compressibility of the following materials were determined. Table 2 shows the results.
・ Shirako decomposition product: After crushing herring milt with water, mineral acid is added, the obtained protamine extract is neutralized, salted out, precipitated as protamine salt, degreased with ethanol, and dried and powdered. (containing 85% by weight of protamine).
・ Glycine: “Glycine” (manufactured by Showa Denko K.K., containing 98.5% by weight of glycine)
・ Ginger extract preparation 1: “Dry coat spice ginger Z”
・ Ginger extract preparation 2: “Ginger Micron M-27925”
・ Ginger extract preparation 3: “Ginger Micron ZH-0153”

The average particle size and degree of compression were obtained by the following methods.
Average particle size (whitebait decomposed product and glycine): Particle size distribution was measured by a sieving method using a low-tap sieve shaker R-2 type (manufactured by Tanaka Tech Co., Ltd.), and the average particle size was obtained based on the Rosin-Rammler formula. .
Average particle size (ginger extract preparations 1 to 3): Using a laser diffraction/scattering particle size distribution analyzer LA-960 (manufactured by Horiba, Ltd.), the particle size distribution is measured by a laser diffraction/scattering method, and the average Particle size was determined.
Compression degree: Calculated from the loose apparent specific gravity and firm apparent specific gravity measured under the standard conditions described in the instruction manual using a powder tester PT-X (manufactured by Hosokawa Micron Corporation) according to the following formula. The hardening apparent specific gravity is the specific gravity after tapping 180 times at a stroke width of 18 mm and a tapping speed of 60 times/minute.
Degree of compression (%) = (Apparent specific gravity for hardening - Apparent specific gravity for looseness) / Apparent specific gravity for hardening x 100

Examples 1-2 and Comparative Examples 1-6
Preparation of quality preserving agent
The materials used in the above test examples were mixed in the proportions shown in Tables 3 and 4 to prepare Formulations A to H. In addition, the following materials were also used in the comparative examples.
・ Gingerol: “6-gingerol” (manufactured by Tokyo Chemical Industry Co., Ltd., containing 98.4% by weight of gingerol)
・ Shogaol: “6-shogaol” (manufactured by Sigma-Aldrich, containing 97.1% by weight of gingerol)

In addition, the average particle size and degree of compression of each formulation were determined in the same manner as in the above test examples. A sieving method was used to measure the average particle size. Results are shown in Tables 3 and 4.

Evaluation of masking effect (steamed bread)
In a standard bag, 74.0 g of soft flour, 10.0 g of cornstarch, 5.0 g of baking powder, 0.4 g of salt, and formulations A to H were added as shown in Tables 3 and 4, and water was added in advance to a glass bowl. 85.6 g and 25.0 g of white sugar were added to the mixture and mixed with a hand mixer. 15 g of this was placed in an aluminum cup and steamed in a steam oven for 7 minutes to obtain steamed bread.

Using the produced steamed bread, five panelists evaluated the strength of the unpleasant odor and the offensive taste. The unpleasant odor was evaluated by evaluating the intensity of the unpleasant odor on a scale of -3 (weak unpleasant odor) to 0 (equivalent to control) to +3 (strong unpleasant odor), and calculating the average value. For the evaluation of offensive taste, the number of people who strongly felt offensive taste was counted. Here, the off-taste means that the food has a taste derived from glycine or ginger extract, or that the masking material impairs the original flavor of the food. Table 5 shows the results.

The steamed bread to which formulation A or B (Example 1 or 2) of the present invention was added had clearly reduced unpleasant odor and offensive taste compared to the steamed bread to which formulation C (Comparative Example 1) was added. The steamed bread to which Formulation D (Comparative Example 2) was added had a reduced unpleasant odor, but many panelists felt an offensive taste derived from the ginger extract. The steamed bread to which Formulation E (Comparative Example 3) was added did not give an unpleasant odor to any of the panelists, but most of the panelists felt a ginger-derived offensive taste. Steamed bread to which Formulation F or G (Comparative Example 4 or 5) was added had a reduced unpleasant odor, but many panelists felt an offensive taste derived from ginger extract and glycine. Some panelists felt that the steamed bread to which Formulation H (Comparative Example 6) was added had an unpleasant odor and an offensive taste derived from ginger extract and glycine.

Example 3
Antibacterial activity test
After adding 100 g of deionized water to 0.8 g of nutrient broth (manufactured by Merck Ltd.: NB medium) and autoclave sterilizing, formulation A was added as shown in Table 3. The sterilized nutrient broth to which no preparation was added was used as the liquid medium of Reference Example 1. Next, 4 ml of each of the above liquid media was dispensed into a test tube containing a CO ₂ gas sensor and inoculated with 10 μl (4.5×10 ³ CFU/ml) of the bacterial solution to be tested below. After inoculation, the cells were cultured at 30° C., and the time until CO ₂ generated by bacterial growth was detected was measured. SensiMedia SM000 (manufactured by Microbio Co., Ltd.) was used as a test tube containing a CO ₂ gas sensor. Table 6 shows the results.
SensiMedia Biomatic 20 (manufactured by MicroBio Co., Ltd.) was used as the measuring machine.
Test fungus: Bacillus subtilis IAM1069 (spore)

In the medium supplemented with Formulation A of the present invention, no CO ₂ was detected until the end of the test (215.73 hours after the start of culture), and growth of the test bacteria was suppressed.

Examples 4 and 5
Evaluation of degree of segregation
With respect to Formulations A and B, the degree of segregation of gingerol and shogaol was measured by the following measurement method. Gingerol and shogaol were quantified under the same conditions as in Test Example 1.

(Measuring method)
1 kg each of formulation A or formulation B was dropped from a height of 40 cm through a funnel of φ1.2 cm over 1 minute to form a conical mound. After that, as shown in FIG. 1, sampling was performed from a total of two points, one point from the inside of the conical mountain (central portion (1)) and one point from the surface (intermediate portion (2)).
Each sampled powder was pretreated according to the following procedure, and the resulting sample was subjected to high performance liquid chromatography to quantify gingerol and shogaol. The degree of segregation was calculated by the following formula from each sample and the quantitative values of gingerol and shogaol before the segregation test. A higher value indicates more segregation. Results are shown in Tables 7 and 8.

Degree of segregation = absolute value of ((concentration of gingerol or shogaol in central part (1) - concentration of gingerol or shogaol in middle part (2))/concentration of gingerol or shogaol before segregation test)

The variability of the amount of gingerol or shogaol in each formulation of Formulation A and Formulation B of the present invention was comparable.

Claims (9)

A powdered food preservative containing protamine, glycine, 6-gingerol and 6-shogaol, wherein glycine is 9-11 parts by weight per part by weight of protamine, relative to the total weight of protamine and glycine , 0.1 to 4.0 ppm of 6-gingerol and 0.1 to 2.0 ppm of 6-shogaol. 2. The powdery food preservative according to claim 1, wherein the protamine is derived from fish milt. The powdered food preservative according to claim 1 or 2, wherein 6-gingerol and/or 6-shogaol are derived from ginger extract. The powdery food preservative according to any one of claims 1 to 3, wherein protamine has an average particle size of 10 to 200 µm. The powdery food preservative according to any one of claims 1 to 4, wherein glycine has an average particle size of 50 to 350 µm. The powdery food preservative according to any one of claims 1 to 5, wherein the powdery food preservative has an average particle size of 10 to 300 µm. The powdered food preservative according to any one of claims 1 to 6, wherein the protamine, glycine or powdered food preservative has a compaction degree of 5 to 40%. A powdered food preservative containing protamine, glycine, 6-gingerol and 6-shogaol, wherein glycine is 9-11 parts by weight per part by weight of protamine, relative to the total weight of protamine and glycine , 0.1 to 4.0 ppm of 6-gingerol and 0.1 to 2.0 ppm of 6-shogaol, and 0.01 to 0.15 weight of protamine based on the total weight of the food. A method of preserving food, including adding to the food such that the Protamine, glycine, 6-gingerol and 6-shogaol, 9-11 parts by weight of glycine to 1 part by weight of protamine, and 0.1-4 parts by weight of 6-gingerol to the total weight of protamine and glycine A method for producing a powdered food preservative, comprising mixing 0.0 ppm and 0.1 to 2.0 ppm of 6-shogaol.

Images