JPH01218577A - Preservation of food - Google Patents
Preservation of foodInfo
- Publication number
- JPH01218577A JPH01218577A JP4268188A JP4268188A JPH01218577A JP H01218577 A JPH01218577 A JP H01218577A JP 4268188 A JP4268188 A JP 4268188A JP 4268188 A JP4268188 A JP 4268188A JP H01218577 A JPH01218577 A JP H01218577A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- products
- lysozyme
- food
- paste
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 26
- 238000004321 preservation Methods 0.000 title description 2
- 239000000194 fatty acid Substances 0.000 claims abstract description 35
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 34
- 229930195729 fatty acid Natural products 0.000 claims abstract description 34
- -1 fatty acid ester Chemical class 0.000 claims abstract description 26
- 108010014251 Muramidase Proteins 0.000 claims abstract description 20
- 102000016943 Muramidase Human genes 0.000 claims abstract description 20
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 20
- 229960000274 lysozyme Drugs 0.000 claims abstract description 20
- 239000004325 lysozyme Substances 0.000 claims abstract description 20
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 20
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 9
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 4
- 238000009920 food preservation Methods 0.000 claims description 8
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 claims description 6
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims description 6
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 claims description 3
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 claims description 3
- 229960002446 octanoic acid Drugs 0.000 claims description 3
- 239000005639 Lauric acid Substances 0.000 claims description 2
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 claims 1
- 235000021360 Myristic acid Nutrition 0.000 claims 1
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 claims 1
- 239000006071 cream Substances 0.000 abstract description 6
- 235000012149 noodles Nutrition 0.000 abstract description 5
- 235000011950 custard Nutrition 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 240000008620 Fagopyrum esculentum Species 0.000 abstract description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 2
- 235000015220 hamburgers Nutrition 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 229930014626 natural product Natural products 0.000 abstract description 2
- 229920006395 saturated elastomer Polymers 0.000 abstract description 2
- 235000013580 sausages Nutrition 0.000 abstract description 2
- 125000005480 straight-chain fatty acid group Chemical group 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 229920000223 polyglycerol Polymers 0.000 description 9
- 239000002609 medium Substances 0.000 description 8
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 239000004471 Glycine Substances 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000021317 phosphate Nutrition 0.000 description 3
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 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 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 101000925662 Enterobacteria phage PRD1 Endolysin Proteins 0.000 description 1
- 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 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は食品の保存法に関する。詳しくは食品の製造に
際し、ポリグリセリン脂肪酸エステルとリゾチームを併
用して使用することを特徴とする食品の保存法に関する
。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for preserving food. Specifically, the present invention relates to a food preservation method characterized by using polyglycerin fatty acid ester and lysozyme in combination during food production.
本発明の食品の保存法は、人間の食生活において食品の
保存性を向上させ、安全で衛生的に食品を提供でき、か
つ経済的に製造するのに有利なものである。The food preservation method of the present invention improves the preservation of food in human diets, allows food to be provided safely and hygienically, and is advantageous for economical production.
（従来の技術）
食品の保存性向上には各種の抗菌剤として、化学的合成
保存料、エチルアルコール、無機酸、有機酸、グリシン
、重合リン酸塩、プロピレングリコール、低級脂肪酸モ
ノグリセライドなどを単独もしくは数種併用で用いられ
ているが、適用食品の制限、使用量制限があるとか、食
品の風味低下、異臭発生さらには防腐効果が不十分など
の欠陥が指摘されている。このうち特に低級脂肪酸モノ
グリセライド（脂肪酸炭素数０４〜Ｃ１１を主体とする
モノエステル）には以前からかなりの抗菌性のあること
が知られ、わけてもカプリル酸とカプリン酸のモノグリ
セライｒの効果が優れている。(Prior art) Various antibacterial agents such as chemically synthesized preservatives, ethyl alcohol, inorganic acids, organic acids, glycine, polymerized phosphates, propylene glycol, and lower fatty acid monoglycerides are used alone or in order to improve the preservability of foods. Several types of these are used in combination, but drawbacks have been pointed out, such as restrictions on the foods to which they can be applied, restrictions on the amount used, deterioration of the flavor of foods, generation of off-flavors, and insufficient preservative effects. Among these, lower fatty acid monoglycerides (monoesters mainly consisting of fatty acids with 04 to 11 carbon atoms) have long been known to have considerable antibacterial properties, and monoglycerides of caprylic acid and capric acid are particularly effective. .
しかしながら、低級脂肪酸モノグリセライドには特有の
刺激味があり多量に使用することができない、このため
、低級脂肪酸モノグリセライドの効果を高めるのに、重
合リン酸塩、クエン酸塩などのキレート剤、または有機
酸、エタノール、成るいはアミノ酸の褐変物質、グリシ
ンなどと併用することが現在性われているが、まだ満足
すべき組合わせを見ない。However, lower fatty acid monoglycerides have a unique pungent taste and cannot be used in large quantities. Therefore, to enhance the effect of lower fatty acid monoglycerides, it is necessary to use chelating agents such as polymerized phosphates and citrates, or organic acids. Currently, it is being considered to use it in combination with , ethanol, an amino acid browning substance, glycine, etc., but a satisfactory combination has not yet been found.
（発明が解決しようとする問題点）
このようなことから、食品の保存性を向上させる効果が
高く、しかも食品の風味に影響を与えない食品の保存法
が求められていた。(Problems to be Solved by the Invention) For these reasons, there has been a need for a method of preserving food that is highly effective in improving the preservability of food and does not affect the flavor of the food.
本発明は食品を微生物的に安全で衛生的に提供する食品
の保存法に関するものである。The present invention relates to a food preservation method that provides food products in a microbially safe and hygienic manner.
（問題を解決するための手段）
本発明者らは食品の保存法に関し、抗菌効果が高く食品
の風味に対して影響の少ない抗菌剤を開発する目的で鋭
意研究を行った結果ポリグリセリン脂肪酸エステルとリ
ゾチームを併用して使用することによって上述の問題を
解決できることを見いだした。すなわち本発明は食品の
加工のさいにポリグリセリン脂肪酸エステルとリゾチー
ムを併用して使用することによって食品の保存性を向上
させる効果が高い食品の保存法である。(Means for Solving the Problem) The present inventors conducted intensive research regarding food preservation methods with the aim of developing an antibacterial agent that has a high antibacterial effect and has little effect on the flavor of food.As a result, polyglycerin fatty acid ester It has been found that the above-mentioned problems can be solved by using lysozyme and lysozyme in combination. That is, the present invention is a food preservation method that is highly effective in improving the preservability of foods by using polyglycerol fatty acid ester and lysozyme in combination during food processing.
次に、本発明の対象とする食品類につきさらに詳述する
と、カスタードクリーム・フラワーペーストなどのクリ
ーム製品、うどん・日本そば・中華そばなどの麺製品、
豆腐・おからなどの豆製品、蒲鉾・竹輪などの練り製品
、ソーセージ・ハムなどの畜肉製品、しゆうまい・ギョ
ウザ・ハンバーグ・コロッケなどの総菜製品などが挙げ
られる本発明に用いられるポリグリセリン脂肪酸エステ
ルは、重合度が２以上のポリグリセリンの脂肪酸エステ
ルである。ポリグリセリン脂肪酸エステ ′ルに用いら
れる脂肪酸はカプリル酸、カプリン酸、ラウリン酸、ミ
リスチン酸などの次素数８〜１４の飽和または不飽和直
鎖脂肪酸であり、これらの脂肪酸は単独またはその混合
物でも良い０本発明のポリグリセリン脂肪酸エステルは
、重合度が２以−りのポリグリセリンの脂肪酸エステル
でありモノ、ジの脂肪酸エステルが望ましく、これらは
単独またはその混合物で用いることができる。Next, to explain in more detail the foods targeted by the present invention, cream products such as custard cream and flower paste, noodle products such as udon, Japanese soba, and Chinese soba;
Polyglycerin fatty acid esters used in the present invention include bean products such as tofu and okara, paste products such as kamaboko and chikuwa, meat products such as sausages and ham, and delicatessen products such as shiiyu mai, dumplings, hamburgers, and croquettes. is a fatty acid ester of polyglycerin having a degree of polymerization of 2 or more. The fatty acids used in the polyglycerol fatty acid ester are saturated or unsaturated straight chain fatty acids with a prime number of 8 to 14, such as caprylic acid, capric acid, lauric acid, and myristic acid, and these fatty acids may be used alone or as a mixture thereof. The polyglycerin fatty acid ester of the present invention is a polyglycerin fatty acid ester having a degree of polymerization of 2 or more, preferably mono- and di-fatty acid esters, and these can be used alone or in a mixture thereof.
本発明に用いられるリゾチームは天然物由来の酵素蛋白
質である。Lysozyme used in the present invention is an enzyme protein derived from a natural product.
ポリグリセリン脂肪酸エステルの添加量は食品に対して
０．０１〜３．０％（重量部）であればよく、好ましく
は０．０２〜０．５％（重量部）である、添加量が０．
０１％より少ない場合は、本発明の効果が少なくまた３
、０％より多い場合はポリグリセリン脂肪酸エステルの
味が風味を悪くするほか、経済的にも高価になり望まし
くないリゾチームの添加量は０．００２〜０．２％（重
量部）であれ、ばよく、好ましくはｏ、ｏｏｓ〜０．１
％（重量部）である、添加量が０．００２％より少ない
場合は、本発明の効果が少なく、また０、２％より多い
場合は経済的に高価になり望ましくない。The amount of polyglycerin fatty acid ester added may be 0.01 to 3.0% (parts by weight) based on the food, preferably 0.02 to 0.5% (parts by weight). ．．
If it is less than 0.01%, the effect of the present invention will be less and 3.
If the amount is more than 0%, the taste of polyglycerol fatty acid ester will be bad and it will be economically expensive, which is not desirable. well, preferably o, oos ~ 0.1
% (parts by weight), if the amount added is less than 0.002%, the effect of the present invention will be small, and if it is more than 0.2%, it will become economically expensive, which is not desirable.
本発明のポリグリセリン脂肪酸エステルとリゾチームと
を製剤化するに際してはリゾチームの酵素活性の失活を
防ぐことを考慮する他は特別な方法を必要としない、ポ
リグリセリン脂肪酸エステルをそのままあるいは加熱溶
解して、グルコースなどの糖類、コーンスターチなどの
澱粉と混合・吸着させた上でリゾチームと混合均一化し
た粉状、またはポリグリセリン脂肪酸エステルとを水、
多価アルコール、糖液に溶解・分散せしめた液状などの
製剤化法がある。゛
また本発明には有機酸塩、グリシン、重合リン酸塩、低
級脂肪酸モノグリセライドなどを任意に選択して併用す
ることも可能である。When formulating the polyglycerol fatty acid ester and lysozyme of the present invention, no special method is required other than taking into account the prevention of deactivation of the enzymatic activity of lysozyme. , a powder made by mixing and adsorbing saccharides such as glucose and starch such as cornstarch, and then mixing and homogenizing it with lysozyme, or polyglycerol fatty acid ester with water,
There are methods of formulating liquids such as dissolving and dispersing them in polyhydric alcohols and sugar solutions. In addition, in the present invention, organic acid salts, glycine, polymerized phosphates, lower fatty acid monoglycerides, etc. can be arbitrarily selected and used in combination.
（作用）
本発明のポリグリセリン脂肪酸エステルは微生物の表面
の細胞膜上に作用して微生物の発芽・増殖を抑制し、又
微生物の保有する酵素活性に対し活性阻害を起こすこと
による微生物の発育阻害作用によるものと推定される。(Action) The polyglycerol fatty acid ester of the present invention acts on the cell membrane on the surface of microorganisms to suppress the germination and proliferation of microorganisms, and also inhibits the growth of microorganisms by inhibiting the enzyme activity possessed by microorganisms. It is presumed that this is due to
リゾチームは溶菌酵素としてその効果は知られている。Lysozyme is known for its effectiveness as a lytic enzyme.
本発明ではポリグリセリン脂肪酸エステルとリゾチーム
を併用して使用することにより単独では得られなからた
高い抗菌作用を得ることができ、これはポリグリセリン
脂肪酸エステルとリゾチームの相乗効果によるものであ
る。In the present invention, by using polyglycerol fatty acid ester and lysozyme in combination, it is possible to obtain a higher antibacterial effect that cannot be obtained alone, and this is due to the synergistic effect of polyglycerol fatty acid ester and lysozyme.
以下、本発明の実施例を用いその詳細を明示する。尚、
本実施例は、本発明をなんら限定するものではない。The details of the present invention will be explained below using examples. still,
This example does not limit the present invention in any way.
実施例１
寒天培地（標準寒天培地“栄研°、栄研化学（株）製）
を、１２１℃、１５分間高圧加熱殺菌を行い５０℃まで
冷却したものに除菌フィルターを通したデカグリセリン
モノミリスチン酸エステル（サンソフトＮｏ、Ｑ−１４
３，太陽化学（株）製）０．１重量％と卵白リゾチーム
（リゾチーム太陽、太陽化学（株）製）Ｏ，ＯＳ重量％
を加え試験培地を作成した。Example 1 Agar medium (standard agar medium “Eiken °, manufactured by Eiken Chemical Co., Ltd.)
was subjected to high-pressure heat sterilization at 121°C for 15 minutes, cooled to 50°C, and then passed through a sterilization filter to produce decaglycerin monomyristic acid ester (Sunsoft No., Q-14).
3. 0.1% by weight (produced by Taiyo Kagaku Co., Ltd.) and 0.1% by weight of egg white lysozyme (Lysozyme Taiyo, produced by Taiyo Kagaku Co., Ltd.) O, OS by weight
was added to prepare a test medium.
好気性耐熱性細菌Ｂａｃｉｌｌｕｓ ｃｅｒｅｕｓ及
びブドウ状球菌５ｔａｐｈｙｔｏｃｏｃｃｕｓ ａｕ
ｒｅｕｓを液体培地（トリプトソイブイヨン培地゛栄研
′、栄研化学（株）製）中で、３７°Ｃ，２日間振盪培
養した後、上記の試験培地に一白金耳接種して、３７℃
、３日間培養を行った０判定結果を表１に示した。Aerobic heat-resistant bacteria Bacillus cereus and Staphylococcus au
After culturing S. reus in a liquid medium (Trypto Soy Broth Medium Eiken, manufactured by Eiken Kagaku Co., Ltd.) at 37°C with shaking for 2 days, a loopful of the above test medium was inoculated and the culture was incubated at 37°C.
Table 1 shows the results of 0 determination after culturing for 3 days.
比較例１
実施例１と同様の手順で試験培地にデカグリセリンモノ
ミリスチン酸エステル０．１重量％を添加して試験を行
った０判定結果を表１に示した。Comparative Example 1 Table 1 shows the results of a test conducted in the same manner as in Example 1 by adding 0.1% by weight of decaglycerol monomyristate to the test medium.
比較例２
実施例１と同様の手順で試験培地にリゾチーム０．０５
重量％を添加して試験を行った０判定結果を表１に示し
た。Comparative Example 2 0.05 lysozyme was added to the test medium using the same procedure as in Example 1.
Table 1 shows the 0 judgment results obtained by conducting the test with the addition of % by weight.
表１ 培地上での抗菌性試験結果
なお上記において−とは集落の発生を認めないもの、＋
は集落の発生を認めるものである。Table 1 Antibacterial test results on culture medium In the above, - means that no colonies are observed, +
This recognizes the occurrence of settlements.
実施例２
、・卵黄６ｋｇ、牛乳３ＯＮ、砂糖５ｋｇ、小麦粉３ｋ
ｇ、コーンスターチ１．５ｋｇを常法によりカスタード
クリームを製造した後、デカグリセリンモノミリスチン
酸エステル０．２重量％と卵白リゾチーム０．０５重量
％を添加して混和し製品とした。これを３０’Ｃで保存
し、臭いによる官能検査を行った０判定結果を表２に示
した。Example 2 ・6 kg of egg yolks, 3 ON of milk, 5 kg of sugar, 3 k of flour
After producing a custard cream using 1.5 kg of cornstarch and 1.5 kg of cornstarch, 0.2% by weight of decaglycerin monomyristic acid ester and 0.05% by weight of egg white lysozyme were added and mixed to prepare a product. This was stored at 30'C and a sensory test based on odor was performed, and the results of the 0 judgment are shown in Table 2.
比較例３
実施例２と同様にカスタードクリームを製造し、デカグ
リセリンモノミリスチン酸エステル０．２５重量％を添
加して混和し製品とした。これを実施例２と同様に保存
・官能検査を行った０判定結果は表２に示した。Comparative Example 3 A custard cream was produced in the same manner as in Example 2, and 0.25% by weight of decaglycerin monomyristate was added and mixed to obtain a product. This was stored and subjected to a sensory test in the same manner as in Example 2, and the 0 judgment results are shown in Table 2.
表２ 培地上での抗菌性試験結果
なお上記において−とは腐敗臭を認めないもの、士は僅
に認めるもの、＋は明らかに認めるもの、＋＋は著しく
認めるものである。Table 2 Antibacterial test results on culture medium In the above, - indicates that no putrid odor is observed, 2 indicates that it is slightly observed, + indicates that it is clearly observed, and ++ indicates that it is markedly observed.
［本発明の効果］
本発明のポリグリセリン詣肪酸エステルとリゾチームと
を併用して使用した食品は、実施例の結果から明らかな
様に、食品の保存性が向上した。[Effects of the Present Invention] As is clear from the results of the Examples, food products using the polyglycerol fatty acid ester of the present invention and lysozyme in combination had improved food preservability.
そのため食品を製造し、その流通・販売段階で食品の腐
敗・変質を遅らせ、経済的及び衛生的な商品作りが可能
となった。This has made it possible to manufacture food products, delay spoilage and deterioration of the food products during the distribution and sales stages, and create products that are both economical and hygienic.
Claims (3)
ルとリゾチームを併用して使用することを特徴とする食
品の保存法。(1) A food preservation method characterized by using polyglycerin fatty acid ester and lysozyme in combination during food production.
リル酸、カプリン酸、ラウリン酸とミリスチン酸である
特許請求の範囲第１項記載の食品の保存法。(2) The food preservation method according to claim 1, wherein the fatty acids of the polyglycerin fatty acid ester are caprylic acid, capric acid, lauric acid, and myristic acid.
が重合度２以上である特許請求の範囲第１項記載の食品
の保存法。(3) The food preservation method according to claim 1, wherein the polyglycerin of the polyglycerin fatty acid ester has a degree of polymerization of 2 or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4268188A JPH01218577A (en) | 1988-02-25 | 1988-02-25 | Preservation of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4268188A JPH01218577A (en) | 1988-02-25 | 1988-02-25 | Preservation of food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01218577A true JPH01218577A (en) | 1989-08-31 |
| JPH0568224B2 JPH0568224B2 (en) | 1993-09-28 |
Family
ID=12642773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4268188A Granted JPH01218577A (en) | 1988-02-25 | 1988-02-25 | Preservation of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01218577A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0876768A1 (en) * | 1997-04-25 | 1998-11-11 | Riken Vitamin Co., Ltd. | Method for preserving food and edible compositions preserved by this method |
-
1988
- 1988-02-25 JP JP4268188A patent/JPH01218577A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0876768A1 (en) * | 1997-04-25 | 1998-11-11 | Riken Vitamin Co., Ltd. | Method for preserving food and edible compositions preserved by this method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0568224B2 (en) | 1993-09-28 |
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