JPH0191765A - Preservative for food and drink - Google Patents
Preservative for food and drinkInfo
- Publication number
- JPH0191765A JPH0191765A JP62245915A JP24591587A JPH0191765A JP H0191765 A JPH0191765 A JP H0191765A JP 62245915 A JP62245915 A JP 62245915A JP 24591587 A JP24591587 A JP 24591587A JP H0191765 A JPH0191765 A JP H0191765A
- Authority
- JP
- Japan
- Prior art keywords
- preservative
- vinegar
- food
- days
- acetic acid
- 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
- 230000002335 preservative effect Effects 0.000 title claims abstract description 16
- 239000003755 preservative agent Substances 0.000 title claims abstract description 13
- 235000013305 food Nutrition 0.000 title claims description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 21
- 239000000052 vinegar Substances 0.000 claims abstract description 21
- 235000013361 beverage Nutrition 0.000 claims 1
- 241000237502 Ostreidae Species 0.000 abstract description 3
- 235000020636 oyster Nutrition 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 abstract 1
- 241000263300 Paphia undulata Species 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000002542 deteriorative effect Effects 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 27
- 210000003278 egg shell Anatomy 0.000 description 9
- 239000007788 liquid Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000020639 clam Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 241000237519 Bivalvia Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940012466 egg shell membrane Drugs 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- 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〉 本発明は飲食品用の防腐剤に関するものである。[Detailed description of the invention] <Industrial application field> The present invention relates to a preservative for food and drink products.
〈従来の技術〉
飲食品の防腐に関しては古くから多くの方法が開発され
利用されている〇
アルコールや酢酸も防腐効果があることは、つとに知ら
れているが、それぞれ独特の風味があり使用量等が限定
されるきらいがある。特に酢酸は少量の使用でも対象と
する食品によっては著しい香味劣化をもたらし、このこ
とを考慮すると多大の防腐効果を期待することは出来な
い。<Conventional technology> Many methods have been developed and used since ancient times for the preservation of foods and drinks.It is well known that alcohol and acetic acid also have a preservative effect, but each has a unique flavor and is used differently. There is a tendency for the quantity etc. to be limited. In particular, even a small amount of acetic acid can cause significant flavor deterioration depending on the target food, and taking this into account, it cannot be expected to have a great preservative effect.
この欠点を解消する目的で食酢に卵殻を溶解し、これを
みりん風調法科に添加する防腐方法（特公昭５７−２１
９６８号）が開発されている。In order to overcome this drawback, a preservative method was adopted in which eggshells were dissolved in vinegar and added to mirin-style preparations (Special Publication No. 57-21).
No. 968) has been developed.
〈発明が解決しようとする問題点〉
この方法は、みりん風調法科の味を劣化させることなく
防腐性を著しく向上させることが出来る方法である。し
かしながら、卵殻は通常、卵殻膜が付随し、この卵殻膜
は食酢に溶解しないため、卵殻を溶解後、濾過して卵殻
膜を除去しなければならず、また卵殻膜の存在のためか
食酢が若干白濁するという欠点があった。<Problems to be Solved by the Invention> This method is a method that can significantly improve the preservative properties of mirin-style preparation without degrading its taste. However, eggshell membranes are usually attached to eggshells, and this eggshell membrane does not dissolve in vinegar, so after dissolving the eggshells, the eggshell membranes must be removed by filtration. There was a drawback that it became slightly cloudy.
く問題点を解決するための手段〉
本発明は上記した欠点を解決するために成されたもので
あって、卵殻に代えて貝殻を食酢に溶解した飲食品用防
腐剤である。Means for Solving the Problems> The present invention has been made to solve the above-mentioned drawbacks, and is a preservative for foods and drinks in which seashells are dissolved in vinegar instead of eggshells.
以下、本発明を具体的に説明する。The present invention will be explained in detail below.
本発明に用いられる貝殻は、Ｉ・マグリ、アサリ、カキ
等の貝殻であり、これらを洗浄後、適宜破砕、粉砕して
食酢中に投入する。The shells used in the present invention are shells of I. tuna, clams, oysters, etc. After washing, they are crushed and ground as appropriate and put into vinegar.
食酢は通常の醸造酢、合成酢等その種類は問わない。The vinegar may be of any type, such as regular brewed vinegar or synthetic vinegar.
食酢に対する貝殻の溶解量は食酢中に酢酸１に対し０．
１〜０．７（重量比）である。The amount of seashells dissolved in vinegar is 0.00 to 1 acetic acid in vinegar.
1 to 0.7 (weight ratio).
食酢中に貝殻を投入すると、貝殻は直ちに溶解をはじめ
数時間で溶解が完了する。鼻をつく臭いが押えられマイ
ルドな臭いとなる。これを飲食品、例えば各種調味料等
に添加することにより飲食品の防腐を計ることができる
。When shells are placed in vinegar, they begin to dissolve immediately and complete dissolution within a few hours. The smell that stings the nose is subdued and becomes a mild smell. By adding this to food and drink products, such as various seasonings, it is possible to preservative the food and drink products.
実験例
酢酸濃度ｌＯ％の醸造酢１００ ｍｌに粉砕した卵殻又
はハマグリ殻を５ｙ溶解したのち卵殻の場合は濾紙で濾
過し、これを糖分３７％、食塩０．２％、アルコール１
％、ｐＨ４，２の組成の試料ｘに対し２％添加したのち
、９６°Ｃ，２０分間加熱殺菌し、これを試験管に入れ
て３７°Ｃの恒温室内に開放放置した。Experimental Example After dissolving crushed eggshells or clam shells for 5 y in 100 ml of brewed vinegar with acetic acid concentration of 10%, in the case of eggshells, filter it with filter paper, and add 37% sugar, 0.2% salt, and 1 alcohol.
%, pH 4.2, and then heat sterilized at 96°C for 20 minutes, which was then placed in a test tube and left open in a thermostatic chamber at 37°C.
これらの結果を下表に示す。These results are shown in the table below.
ｐＨ酸度
：酢酸濃度１０％食酢 ２．
３５ １６．８＝酢酢酸塵ｌＯ％食酢＋卵殻５．ｐ（
Ａ液）３．９１ １４．ａ：酢酸濃度１０％食酢＋ハ
マグリ殻５ｙ（Ｂ液） ４．２６ １０．２栗
原液を１／１０に希釈し、その１０＋＊ｌに水４０ｍ１
を加えてｐＨ８，１になるまでのＮ／１０ ＮａＯＨ
消費量（ｍｌ ）で表示。pH acidity: acetic acid concentration 10% vinegar 2.
35 16.8 = Vinegar Acetate Dust 1O% Vinegar + Eggshell 5. p(
A liquid) 3.91 14. a: Vinegar with acetic acid concentration of 10% + clam shell 5y (liquid B) 4.26 10.2 Chestnut
Dilute the stock solution to 1/10 and add 40ml of water to that 10+*l.
N/10 NaOH until pH 8.1
Displayed in consumption amount (ml).
Ａ液 Ｂ液
１００−−２日
９８ ２ ２０日
９６ ４ ３５日
９２ ６ ５２日
９８ − ２ ２２日
９６ −４４１日
９２ − ６ ６４日
栗東 液面が白濁するまでの日数
〈発明の効果〉
上記実験例からも明らかな様に食酢に貝殻を溶解したも
のは酸度が低く、また防腐効果の優れているものである
。Solution A Solution B 100 - 2 days 98 2 20 days 96 4 35 days 92 6 52 days 98 - 2 22 days 96 -441 days 92 - 6 64 days Ritto Number of days until the liquid level becomes cloudy <Effect of the invention> Above As is clear from the experimental examples, vinegar dissolved in seashells has a low acidity and is highly effective as a preservative.
〈実施例〉
実施例１
酢酸濃度１０％の食酢１００ ｔｘｌに粉砕したカキ殻
４ｙを溶解して防腐剤を得た。これをストレートめんつ
ゆ（食塩３．５％）に２％添加し、３０℃で保存したと
ころ、３０日間保存後においても何等の変化も見られな
かった。一方、無添加のものは２の貝殻７１を溶解して
防腐剤を得た。これを醤油、液糖、果汁、有機酸の混合
液に１２％添加し、ボン酢醤油を得た。<Examples> Example 1 A preservative was obtained by dissolving 4y of ground oyster shells in 100 txl of vinegar with an acetic acid concentration of 10%. When 2% of this was added to straight noodle soup (salt 3.5%) and stored at 30°C, no change was observed even after storage for 30 days. On the other hand, for the additive-free product, the preservative was obtained by dissolving the shell 71 of 2. This was added at 12% to a mixed solution of soy sauce, liquid sugar, fruit juice, and organic acid to obtain bonzu soy sauce.
対照として上記防腐剤の代わりに酢酸濃度１０％の食酢
を１２％添加し、ボン酢醤油を得た。As a control, 12% of vinegar with an acetic acid concentration of 10% was added instead of the above preservative to obtain bonzu soy sauce.
両者を比較すると本発明による防腐剤を添加したボン酢
醤油は対照に比し酢酸臭が弱くマイルドであり、また保
存性に於いても差がなかった。Comparing the two, the bonzu soy sauce to which the preservative of the present invention was added had a weaker and milder acetic acid odor than the control, and there was no difference in preservability.
特許出願人 キッコーマン株式会社Patent applicant: Kikkoman Corporation
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62245915A JPH0191765A (en) | 1987-10-01 | 1987-10-01 | Preservative for food and drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62245915A JPH0191765A (en) | 1987-10-01 | 1987-10-01 | Preservative for food and drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0191765A true JPH0191765A (en) | 1989-04-11 |
| JPH0560348B2 JPH0560348B2 (en) | 1993-09-02 |
Family
ID=17140728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62245915A Granted JPH0191765A (en) | 1987-10-01 | 1987-10-01 | Preservative for food and drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0191765A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03240449A (en) * | 1990-02-16 | 1991-10-25 | Meisei:Kk | Production of agent for preserving ionizable animal calcium food and coagulating food protein |
| EP0575623A1 (en) * | 1991-12-16 | 1993-12-29 | Kaiho Co., Ltd. | Bactericide and method of retaining freshness of food |
| US5811147A (en) * | 1994-06-16 | 1998-09-22 | Yamada; Youjiro | Mineral preservative |
| US6074501A (en) * | 1999-06-28 | 2000-06-13 | General Motors Corporation | Heat treatment for aluminum casting alloys to produce high strength at elevated temperatures |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5721968A (en) * | 1980-07-14 | 1982-02-04 | Mazda Motor Corp | Coating method for outer sheet of automobile made of plastics |
| JPS62146590A (en) * | 1985-12-19 | 1987-06-30 | Nissho:Kk | Edible vinegar |
-
1987
- 1987-10-01 JP JP62245915A patent/JPH0191765A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5721968A (en) * | 1980-07-14 | 1982-02-04 | Mazda Motor Corp | Coating method for outer sheet of automobile made of plastics |
| JPS62146590A (en) * | 1985-12-19 | 1987-06-30 | Nissho:Kk | Edible vinegar |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03240449A (en) * | 1990-02-16 | 1991-10-25 | Meisei:Kk | Production of agent for preserving ionizable animal calcium food and coagulating food protein |
| EP0575623A1 (en) * | 1991-12-16 | 1993-12-29 | Kaiho Co., Ltd. | Bactericide and method of retaining freshness of food |
| EP0575623A4 (en) * | 1991-12-16 | 1994-05-18 | Kaiho Co Ltd | Bactericide and method of retaining freshness of food |
| US5811147A (en) * | 1994-06-16 | 1998-09-22 | Yamada; Youjiro | Mineral preservative |
| US6074501A (en) * | 1999-06-28 | 2000-06-13 | General Motors Corporation | Heat treatment for aluminum casting alloys to produce high strength at elevated temperatures |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0560348B2 (en) | 1993-09-02 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |