JPH03168075A - Ethanol preparation for food preservation - Google Patents
Ethanol preparation for food preservationInfo
- Publication number
- JPH03168075A JPH03168075A JP30463089A JP30463089A JPH03168075A JP H03168075 A JPH03168075 A JP H03168075A JP 30463089 A JP30463089 A JP 30463089A JP 30463089 A JP30463089 A JP 30463089A JP H03168075 A JPH03168075 A JP H03168075A
- Authority
- JP
- Japan
- Prior art keywords
- ethanol
- acid
- polylysine
- salt
- food
- 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
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract description 194
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 238000009920 food preservation Methods 0.000 title claims description 28
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 30
- 108010039918 Polylysine Proteins 0.000 claims abstract description 30
- 229920000656 polylysine Polymers 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 16
- 229930195729 fatty acid Natural products 0.000 claims abstract description 16
- 239000000194 fatty acid Substances 0.000 claims abstract description 16
- 235000011187 glycerol Nutrition 0.000 claims abstract description 15
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 claims abstract description 13
- -1 fatty acid ester Chemical class 0.000 claims abstract description 13
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 claims abstract description 3
- 229960002446 octanoic acid Drugs 0.000 claims abstract description 3
- 235000013305 food Nutrition 0.000 claims description 21
- 150000002148 esters Chemical class 0.000 claims description 4
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 18
- 241000894006 Bacteria Species 0.000 abstract description 13
- 150000007524 organic acids Chemical class 0.000 abstract description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 6
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 abstract description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 abstract description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 abstract description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 abstract description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 4
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 abstract description 4
- 239000001630 malic acid Substances 0.000 abstract description 4
- 235000011090 malic acid Nutrition 0.000 abstract description 4
- 239000001530 fumaric acid Substances 0.000 abstract description 3
- 235000011087 fumaric acid Nutrition 0.000 abstract description 3
- 150000007522 mineralic acids Chemical class 0.000 abstract description 3
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 abstract description 3
- 235000011054 acetic acid Nutrition 0.000 abstract description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 abstract description 2
- 230000002421 anti-septic effect Effects 0.000 abstract description 2
- 235000019260 propionic acid Nutrition 0.000 abstract description 2
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 description 17
- 235000002639 sodium chloride Nutrition 0.000 description 14
- 239000000203 mixture Substances 0.000 description 11
- 238000009472 formulation Methods 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 230000001580 bacterial effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 150000004665 fatty acids Chemical class 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000012149 noodles Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 238000005507 spraying Methods 0.000 description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 235000015165 citric acid Nutrition 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 239000005452 food preservative Substances 0.000 description 3
- 235000019249 food preservative Nutrition 0.000 description 3
- 125000005456 glyceride group Chemical group 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 230000009246 food effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- GHBFNMLVSPCDGN-UHFFFAOYSA-N rac-1-monooctanoylglycerol Chemical compound CCCCCCCC(=O)OCC(O)CO GHBFNMLVSPCDGN-UHFFFAOYSA-N 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- 238000005809 transesterification reaction Methods 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000187747 Streptomyces Species 0.000 description 1
- 241000972623 Streptomyces albulus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 1
- 235000012255 calcium oxide Nutrition 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000000199 molecular distillation Methods 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、食品に対して優れた防腐効果を発揮する食品
保存用エタノール製剤に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to an ethanol preparation for food preservation that exhibits an excellent preservative effect on food.
（従来の技術）
エタノールが微生物の増殖を抑制することは経験的に古
くから知られており、これを生かして、食品工場の衛生
管理、食品の保存対策にエタノールが広く使われてきた
。しかし、実際に使用する場合、エタノールの臭いおよ
び保存効果の面で制約がある為、エタノールと他の保存
性向上剤との組み合わせが行われている。(Prior Art) It has been empirically known for a long time that ethanol suppresses the growth of microorganisms, and taking advantage of this fact, ethanol has been widely used for sanitary control in food factories and food preservation measures. However, when actually used, ethanol has limitations in terms of odor and preservative effect, so ethanol is combined with other preservative improvers.
保存性向上剤として取り上げられている物質は、表示義
務のない天然・合或添加物であるフマル酸、リンゴ酸、
クエン酸などの有機酸およびナトリウム塩、食塩、酸化
カルシウム、グリシン、中低級脂肪酸エステル等であり
、これらを添加して食品保存用エタノール製剤は使用さ
れている。The substances mentioned as preservative improvers include fumaric acid, malic acid, and natural additives that are not required to be labeled.
These include organic acids such as citric acid, sodium salts, common salt, calcium oxide, glycine, and lower-medium fatty acid esters, and these are added to ethanol preparations for food preservation.
（発明が解決しようとする課題）
しかし、上記保存性向上剤とエタノールとの組み合わせ
では、酵母菌に対する防腐効果が弱いという大きな欠点
があった。(Problems to be Solved by the Invention) However, the combination of the preservability improver and ethanol has a major drawback in that the preservative effect against yeast is weak.
この為、酵母菌に対する防腐効果が大きく、保存効果の
優れた、エタノールと保存性向上剤との組み合わせが求
められていた。Therefore, there has been a need for a combination of ethanol and a preservability improver that has a large preservative effect on yeast and an excellent preservative effect.
本発明者等は、先にε−ポリリシンもしくはその塩を有
効成分とする食品保存剤に関する特許出願（特開昭６２
−５８９７５号）を行った。さらに、エタノールにε−
ポリリシンもしくはその塩を含有させた保存剤が、各種
細菌類、カビだけでなく、特に、エタノール製剤の弱点
である酵母類に対する防腐効果を改善・向上させること
を見出し、特許出ｅ（特願昭６３−１６９２３３号）を
行った。The present inventors previously filed a patent application for a food preservative containing ε-polylysine or its salt as an active ingredient (Japanese Patent Laid-Open No. 62
-58975). Furthermore, ε-
It was discovered that a preservative containing polylysine or a salt thereof improves and improves the preservative effect not only against various bacteria and molds, but especially against yeasts, which are the weak point of ethanol preparations, and the patent application was filed. 63-169233).
しかし、さらに検討を重ねた結果、上記のエタ３
ノールに、ε−ポリリシンもしくはその塩を含有させた
保存剤が、耐塩性産膜酵母菌に対しては、尚保存効果が
乏しいという問題点が残っていることが分かった。However, as a result of further investigation, it was found that the preservative containing ε-polylysine or its salt in the above-mentioned ethanol-3-nol had a problem in that it had a poor preservative effect on salt-tolerant membrane yeast. I found out what's left.
本発明者等は、各種細菌類、カビ、酵母菌だけでなく耐
塩性産膜酵母菌に対しても、優れた防腐効果を有する食
品保存用エタノール製剤を開発すべく鋭意研究した。そ
の結果、エタノールに特定の化合物を添加したエタノー
ル製剤が、各種細菌類、カビ、酵母菌だけでな＜ｉＩｉ
ｉＪ塩性産膜酵母菌に対しても優れた防腐効果を有する
ことを見出し、この知見に基づいて本発明を完威した。The present inventors conducted extensive research in order to develop an ethanol preparation for food preservation that has an excellent preservative effect not only against various bacteria, molds, and yeasts, but also against salt-tolerant film-producing yeasts. As a result, ethanol preparations made by adding specific compounds to ethanol have been shown to be effective against not only various bacteria, molds, and yeasts, but also
It was discovered that it also has an excellent antiseptic effect on iJ salt-producing yeast, and based on this knowledge, the present invention was perfected.
本発明の目的は、各種細菌類、カビ、酵母菌だけでなく
耐塩性産膜酵母菌に対しても優れた防腐効果を有する食
品保存用エタノール製剤を提供することにある。An object of the present invention is to provide an ethanol preparation for food preservation that has an excellent preservative effect not only against various bacteria, molds, and yeasts, but also against salt-tolerant film-producing yeasts.
（課題を解決するための手段）
本発明は、無水エタノールもしくはエタノール濃度３０
重量％以上の含水エタノールに、ポリリシンもしくはポ
リリシンの塩、およびグリセリン、４
ソルビタンの中低級脂肪酸エステルの中から選ばれたｌ
種以上を、それぞれ０．０１重量％以上添加させてなる
ことを特徴とする食品保存用エタノール製剤である。(Means for Solving the Problems) The present invention provides absolute ethanol or ethanol with a concentration of 30%.
% by weight or more of water-containing ethanol, polylysine or a salt of polylysine, and glycerin, 4 l selected from medium-low fatty acid esters of sorbitan.
This is an ethanol preparation for food preservation, characterized in that 0.01% by weight or more of each of the above species is added.
以下、本発明の食品保存用エタノール製剤について詳述
する。Hereinafter, the ethanol formulation for food preservation of the present invention will be described in detail.
本発明で用いる含水エタノールのエタノール濃度は３０
重量％以上、好ましくは３０〜９０重量％、特に好まし
くは４５〜７５重量％である。該エタノール濃度が３０
重量％未満の含水エタノールを使用すると、保存効果を
出す為には多量のエタノール製剤の添加が必要であり、
又、該エタノール製剤を添加した食品の水分が増加する
ため食品の保存に不利に作用するので好ましくない。The ethanol concentration of the aqueous ethanol used in the present invention is 30
% by weight or more, preferably from 30 to 90% by weight, particularly preferably from 45 to 75% by weight. The ethanol concentration is 30
If less than % by weight of aqueous ethanol is used, it is necessary to add a large amount of ethanol preparation to obtain a preservative effect.
Furthermore, the water content of food to which the ethanol preparation is added increases, which is undesirable since it has a disadvantageous effect on the preservation of the food.
エタノール濃度が７３重量％前後の含水エタノールでは
、エタノール自身の殺菌力が最大となるので、本発明に
あっては該濃度が７３重量％前後の含水エタノールを用
いるのが最も好ましい。Hydrous ethanol with an ethanol concentration of around 73% by weight has the maximum bactericidal power, so in the present invention, it is most preferable to use water-containing ethanol with an ethanol concentration of around 73% by weight.
本発明に用いるε−ポリリシンは、例えば特公昭５９−
２０３５９号公報に記載の製造法によって得るこ５
とが出来る。すなわち、ストレプトマイセス属に属する
ポリリシン生産菌であるストレプトマイセス・アルブラ
ス・サブスピーシーズ・リジノポリメラスを培地に培養
し、得られた培養物からεポリリシンを分離・採取する
。リジンは１分子中に２つのアミノ基を有するアごノ酸
であり、これから得られるポリリシンは一般に、α位の
アごノ基とカルボキシル基とが縮合したα−ポリリシン
とε位のア健ノ基とカルポキシル基とが縮合したε−ポ
リリシンとの２種類が存在するが、本発明では上述の製
造法によって得られるε−ポリリシンを好ましく用いる
ことができる。The ε-polylysine used in the present invention is, for example,
It can be obtained by the production method described in Japanese Patent No. 20359. That is, Streptomyces albulus subsp. lysinopolymerus, a polylysine-producing bacterium belonging to the genus Streptomyces, is cultured in a medium, and ε-polylysine is separated and collected from the resulting culture. Lysine is an agonoic acid that has two amino groups in one molecule, and the polylysine obtained from it is generally α-polylysine, which is a condensation of an agono group at the α position and a carboxyl group, and an amino acid at the ε position. There are two types of ε-polylysine in which a group and a carpoxyl group are condensed, and in the present invention, ε-polylysine obtained by the above-mentioned production method can be preferably used.
本発明にあっては、該ポリリシンは遊離の形で用いるこ
とが出来るが、塩酸、硫酸、リン酸などの無機酸もしく
は酢酸、プロピオン酸、フマル酸、リンゴ酸、クエン酸
などの有機酸の塩の形で用いることも出来る。In the present invention, the polylysine can be used in a free form, but it can also be used as a salt of an inorganic acid such as hydrochloric acid, sulfuric acid, or phosphoric acid, or an organic acid such as acetic acid, propionic acid, fumaric acid, malic acid, or citric acid. It can also be used in the form of
該ポリリシンは遊離の形であれ、上述の無機酸もしくは
有機酸との塩の形であれ、食品保存剤としての効果は本
質的に差がないが、遊離の形のポ６
リリシンの方が無水エタノールに対する溶解性に優れて
いる。There is essentially no difference in the effect of polylysine as a food preservative whether it is in the free form or in the form of a salt with the above-mentioned inorganic or organic acid, but the free form of polylysine is better in anhydrous form. Excellent solubility in ethanol.
上記、該ポリリシンもしくは該ポリリシンの塩の添加割
合は特に制限はないが、好ましくはエタノール製剤に対
して０．０１〜１０重量％である。特に、得られたエタ
ノール製剤を食品や食品製造装置、器具に噴霧もしくは
塗布して用いる場合には、該ポリリシンもしくはその塩
の添加割合はエタノール製剤に対して０．０１〜１重量
％で充分であり、食品中に添加して用いる場合には、０
．０１〜１０重量％とするのが良い。しかしながら、該
ポリリシンもしくはその塩の添加割合は食品の日持ち希
望日数、雰囲気水分活性、含有塩分等の条件により適宜
増減して用いることが望ましい。The proportion of the above-mentioned polylysine or salt of polylysine to be added is not particularly limited, but is preferably 0.01 to 10% by weight based on the ethanol preparation. In particular, when the obtained ethanol preparation is used by spraying or coating on foods, food manufacturing equipment, and utensils, it is sufficient to add the polylysine or its salt at a ratio of 0.01 to 1% by weight based on the ethanol preparation. Yes, when added to food, 0
．． The content is preferably 01 to 10% by weight. However, it is desirable to increase or decrease the proportion of polylysine or its salt added as appropriate depending on conditions such as the desired shelf life of the food, atmospheric water activity, and salt content.
他方、本発明に用いるグリセリンあるいはソルビタンの
中低級脂肪酸エステルは、食品に対する保存効果を持つ
安全な化合物であることが知られでいる。特に炭素数ｌ
２以下の中低級脂肪酸のエステルは酵母、カビに有効で
ある。かかる中低級脂肪酸のエステルはグリセリンと脂
肪酸のエステル７
化反応、またはグリセリンと脂肪酸のエステル交換反応
によって得られる。エステル化反応あるいはエステル交
換反応によって得られたものは、反応グリセリドと呼ば
れるが、これはモノグリセリドとジグリセリドの混合物
である。これを分子蒸溜によって精製することにより、
モノグリセリド９０重量％以上の蒸溜グリセリドが得ら
れる。かかるグリセリドは、実施例で示されるように耐
塩性産膜酵母菌に対しては必ずしも十分な保存効果を持
っていない。しかしながら、ポリリシンと組み合わせる
ことにより、その相乗効果で、それぞれ単独に用いるよ
り顕著な保存効果を示すようになる。On the other hand, the glycerin or sorbitan intermediate-lower fatty acid ester used in the present invention is known to be a safe compound that has a preservative effect on foods. Especially carbon number l
Esters of middle and lower fatty acids of 2 or less are effective against yeast and mold. Such esters of middle and lower fatty acids can be obtained by esterification reaction of glycerin and fatty acids, or transesterification reaction of glycerin and fatty acids. The product obtained by esterification or transesterification is called a reactive glyceride, which is a mixture of monoglyceride and diglyceride. By refining this by molecular distillation,
Distilled glycerides containing 90% by weight or more of monoglycerides are obtained. As shown in the examples, such glycerides do not necessarily have a sufficient preservative effect on salt-tolerant membrane-producing yeast. However, when combined with polylysine, the synergistic effect results in a more pronounced preservative effect than when each is used alone.
本発明では、グリセリンあるいはソルビタンの炭素数１
２以下の中低級脂肪酸エステルを用いる。In the present invention, the carbon number of glycerin or sorbitan is 1.
2 or less middle-lower fatty acid ester is used.
特に、グリセリンあるいはソルビタンのカプリル酸モノ
エステルが好ましい。カプリル酸のモノグリセリドは食
品に対する用途制限や添加量制限のない添加物の一つで
ある。In particular, caprylic acid monoester of glycerin or sorbitan is preferred. Caprylic acid monoglyceride is one of the additives that has no restrictions on use or amount added to foods.
グリセリンあるいはソルビタンの中低級脂肪酸８
エステルの添加割合は特に制限はないが、好ましくはエ
タノール製剤に対して０．０１〜１０重量％である。特
に得られたエタノール製剤を食品や食品製造装置、器具
に噴霧もしくは塗布して用いる場合にはグリセリンある
いはソルビタンの中低級脂肪酸エステルの添加割合はエ
タノール製剤に対して０．０１〜１重量％で良く、食品
中に添加して用いる場合には０．０１〜ＩＯ重量％とす
るのが良い。しかしながら、該グリセリンあるいはソル
ビタンの中低級脂肪酸エステルの添加割合は食品の日持
ち希望日数、雰囲気水分活性、含有塩分等の条件により
適宜増滅して用いることが望ましい。The proportion of glycerin or lower middle fatty acid 8 ester of sorbitan to be added is not particularly limited, but is preferably 0.01 to 10% by weight based on the ethanol preparation. In particular, when the obtained ethanol preparation is used by spraying or coating on foods, food manufacturing equipment, and utensils, the addition ratio of glycerin or sorbitan medium-low fatty acid ester may be 0.01 to 1% by weight based on the ethanol preparation. When used by adding it to food, it is preferably 0.01 to IO weight %. However, it is desirable to increase or decrease the proportion of the glycerin or sorbitan medium-lower fatty acid ester added depending on conditions such as the desired shelf life of the food, atmospheric water activity, and salt content.
本発明の食品保存用エタノール製剤においては、更に食
品の保存効果を高める為に、上記ポリリシンもしくはそ
の塩およびグリセリンあるいはソルビタンの中低級脂肪
酸エステルと共にリンゴ酸、クエン酸、乳酸、アジピン
酸等の有機酸あるいはその塩を併用することが出来る。In the ethanol preparation for food preservation of the present invention, in order to further enhance the food preservation effect, an organic acid such as malic acid, citric acid, lactic acid, adipic acid, etc. Alternatively, its salt can be used in combination.
この場合用いられる有機酸の量は０．０１〜１．０重量
％が望ましく、食品や食品製造装置、器具に噴霧もしく
は塗布し９
て用いる場合には該有機酸の量が０．０１〜０．５重量
％のエタノール製剤を用いるのが望ましく、食品中に添
加して用いる場合には味が酸味となることを避ける為、
該有機酸の量が０．０１〜０．５重量％のエタノール製
剤を用いるのが望ましい。その他の食品保存剤に用いら
れる公知の威分、例えばグリシン等のア稟ノ酸も併用す
ることが出来る。In this case, the amount of the organic acid used is preferably 0.01 to 1.0% by weight, and when used by spraying or coating on foods, food manufacturing equipment, and utensils, the amount of the organic acid is 0.01 to 0. It is desirable to use a 5% by weight ethanol preparation, and when adding it to food, to avoid a sour taste.
It is desirable to use an ethanol formulation containing 0.01 to 0.5% by weight of the organic acid. Other known ingredients used in food preservatives, such as amino acids such as glycine, can also be used in combination.
本発明の食品保存用エタノール製剤は、食品に噴霧して
用いる場合、例えばハム、ソーセージ等の畜産製品、ち
くわ、かまぼこ等の水産練製品、菓子、麺等の小麦粉製
品、海苔・珍味製品に直接応用されるばかりでなく、食
器、食品製造装置、手指などの殺菌に用いることにより
、間接的に食品の保存効果を向上させることが出来る。When the ethanol formulation for food preservation of the present invention is used by spraying on food, for example, it can be directly applied to livestock products such as ham and sausage, seafood paste products such as chikuwa and kamaboko, flour products such as sweets and noodles, and seaweed and delicacy products. In addition to being used to sterilize tableware, food manufacturing equipment, hands, etc., it can indirectly improve the preservation effect of food.
又、本発明の食品保存用エタノール製剤を食品に添加し
て用いる場合、めんつゆ等の調味液、焼肉のたれ、菓子
、クリーム等に用いることが出来る。Furthermore, when the ethanol preparation for food preservation of the present invention is added to food and used, it can be used in seasoning liquids such as noodle soup, sauce for grilled meat, confectionery, cream, etc.
（発明の効果）
本発明のエタノール製剤は、各種細菌類、カビ、酵母菌
だけでなく耐塩性産膜酵母菌に対する食品１０
保存効果を大幅に改善・向上させることができる。(Effects of the Invention) The ethanol preparation of the present invention can significantly improve the preservation effect of foods not only against various bacteria, molds, and yeasts, but also against salt-tolerant film-producing yeasts.
（実施例）
実施例１〜４および比較例１〜５
下記の表ｌおよび表２に示す配合により、食品保存用エ
タノール製剤をそれぞれ調製した。実施例１、２および
比較例１、２、３でそれぞれ得られた食品保存用エタノ
ール製剤を、それぞれ市販のめんつゆに各２重量％を添
加し、耐塩性産膜酵母菌であるジゴ・サン力ロミセス・
ルクシ（ハ■ｓａｃｃｈａｒｏｍ ｃｅｓ ｒｏｕｘｉ
ｉ （ＩＦ０ １）３０））を１０’７ｍｌになるよう
に添加した。これを、２５゜Ｃで保存し、菌の生育およ
び膜の形或を観察する方法で、めんつゆの保存試験を行
った。なお、コントロールにはエタノール製剤に代えて
滅菌水を用いた。(Example) Examples 1 to 4 and Comparative Examples 1 to 5 Ethanol formulations for food preservation were prepared according to the formulations shown in Tables 1 and 2 below. The ethanol preparations for food preservation obtained in Examples 1 and 2 and Comparative Examples 1, 2, and 3 were added to commercially available noodle soups in an amount of 2% each, and the salt-tolerant film-producing yeast Jigosanriki was added. Romises・
saccharom ces rouxi
i (IF0 1)30)) was added to make 10'7 ml. This was stored at 25°C and a mentsuyu storage test was conducted by observing the growth of bacteria and the shape of the membrane. Note that sterile water was used as a control instead of the ethanol preparation.
この結果を表３に示した。実施例１および２で得られた
本発明の食品保存用エタノール製剤を用いた場合は、菌
の生育が確認出来るのは、４〜６日経過時であり、膜の
形或は７日経過後においても認められない。これに対し
、比較例１、２および３で得られた食品保存用エタノー
ル製剤を用いた場合では、菌は２〜３日経過時には生育
が認められ、比較例１では３日経過時に膜の形戒も認め
られた。The results are shown in Table 3. When using the ethanol preparations for food preservation of the present invention obtained in Examples 1 and 2, the growth of bacteria can be confirmed after 4 to 6 days, and the growth of bacteria can be confirmed in the form of a film or after 7 days. is also not accepted. On the other hand, when the ethanol preparations for food preservation obtained in Comparative Examples 1, 2, and 3 were used, growth of bacteria was observed after 2 to 3 days, and in Comparative Example 1, the growth of the bacteria was observed after 3 days. The precepts were also recognized.
さらに、実施例３、４および比較例４、５でそれぞれ得
られた食品保存用エタノール製剤を前述のめんつゆ保存
試験と同様の方法で保存試験を行った。Furthermore, the ethanol formulations for food preservation obtained in Examples 3 and 4 and Comparative Examples 4 and 5 were subjected to a storage test in the same manner as the noodle soup storage test described above.
この結果を表４に示した。実施例３および４で得られた
本発明の食品保存用エタノール製剤を用いた場合は、菌
の生育は４日経過時であり、膜の形或も７日経過後でも
認められなかった。これに対し、比較例４および５で得
られた食品保存用エタノール製剤を用いた場合は２〜３
日経過時において菌の生育が認められた。The results are shown in Table 4. When the ethanol preparations for food preservation of the present invention obtained in Examples 3 and 4 were used, bacterial growth occurred after 4 days, and no film formation was observed even after 7 days. On the other hand, when using the food preservation ethanol formulations obtained in Comparative Examples 4 and 5, 2 to 3
Bacterial growth was observed over time.
表１ 表２ １３ 表３ 表４ 菌の生育は全く認められない。Table 1 Table 2 13 Table 3 Table 4 No bacterial growth was observed at all.
僅かに濁りが認められる。Slight turbidity is observed.
菌の生育が認められる。Bacterial growth is observed.
菌が生育し底に沈澱が認められる。Bacteria grows and sediment is observed at the bottom.
菌の沈澱が底一面に認められる。Bacterial precipitates can be seen all over the bottom.
液表面に一面に膜が形威されている。A film is formed all over the surface of the liquid.
実施例５〜８
下記の表５に示す配合により、食品保存用エタノール製
剤をそれぞれ調製した。実施例５〜８および比較例６で
それぞれ得られた食品保存用エタノール製剤を、実施例
１〜４に準して、それぞれ市販のめんつゆに各２重量％
を添加し、耐塩性産膜酵母菌であるジゴ・サソカロジセ
ス・ルクシ（Ｚ ｏ ｓａｃｃｈａｒｏｍ ｃｅｓ
ｒｏｕｘｉｉ （ＩＦ０ １）３０））を１０４／ｍｌ
．になるように添加した。これを、２５℃で保存し、菌
の生育および膜の形成を観察する方法で、めんつゆの保
存試験を行った。なお、コントロールにはエタノール製
剤に代えて滅菌水を用いた。Examples 5 to 8 Ethanol formulations for food preservation were prepared according to the formulations shown in Table 5 below. The ethanol preparations for food preservation obtained in Examples 5 to 8 and Comparative Example 6 were added to commercially available noodle soups in an amount of 2% by weight according to Examples 1 to 4.
and the salt-tolerant membrane yeast Z o saccharom ces
rouxii (IF0 1)30)) at 104/ml
．． It was added so that A storage test for noodle soup was conducted by storing this at 25°C and observing bacterial growth and film formation. Note that sterile water was used as a control instead of the ethanol preparation.
この結果を表６に示した。実施例５〜８で得られた本発
明の食品保存用エタノール製剤は、脂肪酸の炭素数が０
６〜Ｃ８のモノグリセリドであるが、コントロールある
いは比較例に比して保存性が向上していた。ポリリシン
の塩酸塩は、エタノールに対する溶解度が低いため、安
定したエタノール製剤とするためには、エタノール濃度
を５５重量％と下げる必要があるが、保存性は十分に認
られた。The results are shown in Table 6. The ethanol preparations for food preservation of the present invention obtained in Examples 5 to 8 have fatty acids with a carbon number of 0.
Although it was a 6-C8 monoglyceride, the storage stability was improved compared to the control or comparative example. Since polylysine hydrochloride has low solubility in ethanol, it is necessary to lower the ethanol concentration to 55% by weight in order to obtain a stable ethanol formulation, but the preservability was sufficient.
１ＩＩ＋ 表５1II+ Table 5
Claims (6)
％以上の含水エタノールに、ポリリシンもしくはポリリ
シンの塩、およびグリセリン、ソルビタンの中低級脂肪
酸エステルの中から選ばれた１種以上を、それぞれ０．
０１重量％以上添加させてなることを特徴とする食品保
存用エタノール製剤。(1) Add 0.0% or more of polylysine or a salt of polylysine, and one or more selected from glycerin and lower-medium fatty acid esters of sorbitan to absolute ethanol or aqueous ethanol with an ethanol concentration of 30% by weight or more.
An ethanol preparation for food preservation characterized by adding 0.1% by weight or more.
の食品保存用エタノール製剤。(2) The ethanol preparation for food preservation according to claim 1, wherein the polylysine is ε-polylysine.
る請求項１もしくは請求項２記載の食品保存用エタノー
ル製剤。(3) The ethanol preparation for food preservation according to claim 1 or 2, wherein the polylysine salt is an inorganic acid salt or an organic acid salt.
がモノおよび／またはエステルである請求項１記載の食
品保存用エタノール製剤。(4) The ethanol preparation for food preservation according to claim 1, wherein the glycerin and sorbitan are mono- and/or esters.
がカプリル酸のモノグリセリドである請求項１記載の食
品保存用エタノール製剤。(5) The ethanol preparation for food preservation according to claim 1, wherein the glycerin and sorbitan are monoglycerides of caprylic acid.
ある請求項１記載の食品保存用エタノール製剤。(6) The ethanol preparation for food preservation according to claim 1, wherein the food to be preserved contains salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30463089A JP2743101B2 (en) | 1989-11-27 | 1989-11-27 | Ethanol preparation for food preservation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30463089A JP2743101B2 (en) | 1989-11-27 | 1989-11-27 | Ethanol preparation for food preservation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03168075A true JPH03168075A (en) | 1991-07-19 |
| JP2743101B2 JP2743101B2 (en) | 1998-04-22 |
Family
ID=17935347
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP30463089A Expired - Fee Related JP2743101B2 (en) | 1989-11-27 | 1989-11-27 | Ethanol preparation for food preservation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2743101B2 (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5629282A (en) * | 1993-10-05 | 1997-05-13 | Lever Brothers Company, Division Of Conopco, Inc. | Antibacterial compositions |
| KR100363182B1 (en) * | 2000-07-10 | 2002-12-05 | 지성규 | Manufacturing Method for Natural Anti-Microbial Agent Extracted from Black Pepper |
| WO2008111429A1 (en) | 2007-03-09 | 2008-09-18 | Maruishi Pharmaceutical Co., Ltd. | Disinfectant |
| JP2011120568A (en) * | 2010-03-16 | 2011-06-23 | Freund Corp | Container for filling with alcohol preparation |
| JP2012527412A (en) * | 2009-05-23 | 2012-11-08 | クラリアント・ファイナンス・（ビーブイアイ）・リミテッド | Composition comprising sorbitan monocaprylate and antibacterial active substance |
| JP2012527411A (en) * | 2009-05-23 | 2012-11-08 | クラリアント・ファイナンス・（ビーブイアイ）・リミテッド | Composition comprising sorbitan monocaprylate and alcohol |
| US9295626B2 (en) | 2011-08-04 | 2016-03-29 | Clariant International Ltd. | Compositions comprising isosorbide monoester and N-hydroxypyridones |
| US9358199B2 (en) | 2011-08-04 | 2016-06-07 | Clariant International Ltd. | Use of isosorbide diesters as thickeners |
| US9445595B2 (en) | 2011-08-04 | 2016-09-20 | Clariant International Ltd. | Composition containing isosorbide monoester and isosorbide diester |
| US9555117B2 (en) | 2011-08-04 | 2017-01-31 | Clariant International Ltd. | Use of isosorbide monoesters as thickeners |
| US9730450B2 (en) | 2011-08-04 | 2017-08-15 | Clariant International Ltd. | Use of isosorbide monoesters as antimicrobial active substances |
| US10406135B2 (en) | 2011-08-04 | 2019-09-10 | Clariant International Ltd. | Compositions containing isosorbide monoester and alcohols that contain at least one aromatic group |
-
1989
- 1989-11-27 JP JP30463089A patent/JP2743101B2/en not_active Expired - Fee Related
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5629282A (en) * | 1993-10-05 | 1997-05-13 | Lever Brothers Company, Division Of Conopco, Inc. | Antibacterial compositions |
| KR100363182B1 (en) * | 2000-07-10 | 2002-12-05 | 지성규 | Manufacturing Method for Natural Anti-Microbial Agent Extracted from Black Pepper |
| US8980313B2 (en) | 2007-03-09 | 2015-03-17 | Maruishi Pharmaceutical Co., Ltd. | Disinfectant |
| WO2008111429A1 (en) | 2007-03-09 | 2008-09-18 | Maruishi Pharmaceutical Co., Ltd. | Disinfectant |
| JP2016026197A (en) * | 2009-05-23 | 2016-02-12 | クラリアント・ファイナンス・（ビーブイアイ）・リミテッド | Composition comprising sorbitan monocapylate and antimicrobial substance |
| US9596849B2 (en) | 2009-05-23 | 2017-03-21 | Clariant International Ltd. | Composition containing sorbitan monocaprylate and alcohol |
| US8969390B2 (en) | 2009-05-23 | 2015-03-03 | Clariant Finance (Bvi) Limited | Composition containing sorbitan monocaprylate and antimicrobial substances |
| JP2012527412A (en) * | 2009-05-23 | 2012-11-08 | クラリアント・ファイナンス・（ビーブイアイ）・リミテッド | Composition comprising sorbitan monocaprylate and antibacterial active substance |
| JP2012527411A (en) * | 2009-05-23 | 2012-11-08 | クラリアント・ファイナンス・（ビーブイアイ）・リミテッド | Composition comprising sorbitan monocaprylate and alcohol |
| JP2016104766A (en) * | 2009-05-23 | 2016-06-09 | クラリアント・ファイナンス・（ビーブイアイ）・リミテッド | Composition containing sorbitan monocaprylate and alcohol |
| JP2011120568A (en) * | 2010-03-16 | 2011-06-23 | Freund Corp | Container for filling with alcohol preparation |
| US9358199B2 (en) | 2011-08-04 | 2016-06-07 | Clariant International Ltd. | Use of isosorbide diesters as thickeners |
| US9295626B2 (en) | 2011-08-04 | 2016-03-29 | Clariant International Ltd. | Compositions comprising isosorbide monoester and N-hydroxypyridones |
| US9445595B2 (en) | 2011-08-04 | 2016-09-20 | Clariant International Ltd. | Composition containing isosorbide monoester and isosorbide diester |
| US9555117B2 (en) | 2011-08-04 | 2017-01-31 | Clariant International Ltd. | Use of isosorbide monoesters as thickeners |
| US9730450B2 (en) | 2011-08-04 | 2017-08-15 | Clariant International Ltd. | Use of isosorbide monoesters as antimicrobial active substances |
| US9968536B2 (en) | 2011-08-04 | 2018-05-15 | Clariant International Ltd. | Composition comprising isosorbide monoesters and isosorbide diesters |
| US10406135B2 (en) | 2011-08-04 | 2019-09-10 | Clariant International Ltd. | Compositions containing isosorbide monoester and alcohols that contain at least one aromatic group |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2743101B2 (en) | 1998-04-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20100284985A1 (en) | Composition | |
| JPH03168075A (en) | Ethanol preparation for food preservation | |
| CN103269598A (en) | Microbicidal composition | |
| JPH0220271A (en) | Ethanol preparation for food preservation | |
| ES2765406T3 (en) | Neutralized vinegar concentrates and liquid food grade mixtures containing such neutralized vinegar concentrates | |
| JP5693930B2 (en) | Antibacterial composition | |
| JP2002370908A (en) | Preservative | |
| JPH022329A (en) | Alcoholic composition and food preservative and sterilization agent composed thereof | |
| JPH0572A (en) | Preservability-improving agent for food | |
| JPS63251072A (en) | Method for improving preservation quality of pickle, vegetable, gelidium jelly, konjak or noodles and food additive therefor | |
| JP2838574B2 (en) | Food shelf life improver | |
| JPS61152269A (en) | Food preservative | |
| JPS6322171A (en) | Ethanol preparation for food preservation | |
| JPS63133972A (en) | Composition for antisepsis of food | |
| JPH10225281A (en) | Antimicrobial agent for food | |
| JP5260855B2 (en) | Food preservative and food preservation method | |
| JPS6352867A (en) | Food preservative | |
| JPH0453475A (en) | Acetic acid formulation for preserving food | |
| RU2631903C2 (en) | Method for preservation of food products | |
| JPH0673441B2 (en) | Preservative for food | |
| JPS6037965A (en) | Food preservative | |
| JPS63226267A (en) | Multiplication inhibitor against bacillus cereus | |
| KR940003990B1 (en) | Preservatives of foods from grape extracts | |
| JPH0344753B2 (en) | ||
| KR20000062554A (en) | Food preservative |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080206 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090206 Year of fee payment: 11 |
|
| LAPS | Cancellation because of no payment of annual fees |